Butternut Squash Vegan Nachos from The New Nourishing

I love all of the recipes I included in my first cookbook, The New Nourishing, but this is one of my favorites. With tons of flavor from butternut squash, black beans, guacamole, and a tahini chipotle sauce, you can make a (totally plant-based/vegan) meal out of this plate of nachos. Print Vegetable Loaded Butternut Nachos…

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Reishi Coconut Coffee Creamer

As a big half & half in my coffee kind of gal, I’ve never really found a plant-based milk that does the job for me. I don’t have an issue with dairy, so it’s not a problem, but I came up with this recipe when I was looking to add more fiber and fat to my coffee. I…

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Honey-Chipotle Cauliflower Tacos

Who doesn’t like a good taco? To be real though, I’m here for anything that comes with an extra guac option. Admittedly, I was in a veggie taco rut for a little while — sautéing or roasting whatever I had on hand and throwing it together with some hot sauce and calling it a day….

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Mushroom Chickpea Pasta Dinner for Four

Using a pasta made out of chickpea flour and few simple ingredients, I made a satisfying, simple, and delicious gluten-free vegetarian dinner for four people for just $25. Bargain entertaining at its finest. I love cooking for my friends, but I can easily go overboard on both the amount I cook and the amount I…

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Harissa Chickpea Stew

A plant-based and pantry-based dinner for busy people. Are you on board with harissa yet? I love harissa paste as a shortcut for making sauces, dressings, stews, dips, and shakshuka. It has ingredients like cumin, paprika, chili peppers, and garlic all blended together and ready to use. I’ve been using this one, but I’ve tried…

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