Try out these Eat Right. Live Well recipes!

                                 Vegan Fall Harvest Pride

                                         (posted 10/22)


  • - 1 yellow squash
  • - 1 zucchini, sliced
  • - 1 small apple, sliced
  • - 1/2 block tofu, cubed
  • - 1 tablespoon coconut oil
  • - 1 teaspoon olive oil
  • - 1/2 teaspoon sea salt
  • Peanut Sauce:
  • - 1/4 cup tamari
  • - 1 tablespoon peanut butter
  • - 1 tablespoon water
1. Preheat oven to 425°F. 
2. Slice the yellow squash lengthwise, and remove the seeds in the middle. (You can save the seeds and roast them if you choose; they make a great snack or garnish!). Slice into half moon shapes, toss with olive oil, and spread on a baking sheet. Sprinkle with sea salt. 
3. On a separate baking sheet, place the apple slices and brush with coconut oil. Bake for 25 minutes. 
4. While the squash is in the oven, heat the coconut oil in a pan over medium-high heat, and add tofu cubes. Pan-fry for about 25 minutes or until they reach your desired level of crispness. 
5. After 15 minutes, remove the squash and turn slices to the other side. Add the zucchini to the baking sheet, and bake for an additional 15 minutes. 
6. In a small bowl, mix together the tamari, peanut butter, and water. Set aside. 
7. Remove the vegetables and apples from the oven, display on a plate with the tofu cubes, and drizzle with peanut sauce. Enjoy!


                                Big Game Pizza Stuffed Mushrooms
                                                (posted 10/5)
- 12 to 15 large mushrooms cleaned and stems removed
- 1/4 cup pizza sauce
- 1 cup mozzarella cheese
- Freshly ground black pepper
- 1 fresh basil leaf chopped
- Preheat oven to 450 F degrees
- If you're using a cast iron skillet, spray it with cooking spray. Arrange the mushrooms in the skillet
- Fill each mushroom with about 1 to 2 tsp of pizza sauce. Top each mushroom with 1 to 2 tbsp of mozzarella cheese.
- Bake for about 15 to 18 minutes, or until cheese melts and gets a bit golden on top
- Seaon with freshly ground black pepper and garnish with basil
- Enjoy!

                                 Vegan Gluten-Free Chickpea Tacos
                                                  (posted 5/5)         
  • - 215.5 oz can organic chickpeas, rinsed and drained
  • - 2 tsp extra virgin olive oil
  • - 1/2 tsp smokes paprika
  • - 1/2 tsp sweet paprika
  • - 1/2 tsp cumin 
  • - 1/2 tsp salt or to taste
  • - 1 cup fresh chopped cilantro ( set aside 2 tsp for the yogurt sauce)
  • - 24 grape tomatoes sliced in half
  • - 1 cup shredded purple cabbage
  • - 2 avocado, diced ( squeeze some lemon or lime on it to keep it from turning brown)
  • - 1 1/4 cups corn kernels ( you can use fresh or frozen)
  • - 6 corn tortillas
  • - Sriracha sauce to taste (optional)
  • - Green Dragon Hot Sauce (optional)
  • - 1/2 cup coconut milk 
  • - 1/8 – 1/4 tsp salt (or to taste)
  • - 1 clove garlic, minced
  • - 2 tsp chopped cilantro
  • - 2 tsp fresh squeezed lime juice
1. Heat olive oil in a large non-stick skillet. Add chickpeas, smoked and sweet paprika, cumin and salt. Cook over medium heat for 2 minutes, stirring often so the chickpeas are well coated with the spices. Add cilantro, toss well and continue cooking for another 3 minutes. Set aside
2. To prepare the sauce, whisk all the ingredients together until well combined. Refrigerate until ready to use
3. To assemble the tacos, fill each tortilla with chickpeas and the rest of the ingredients. Drizzle with yogurt sauce and sriracha or green dragon sauce if using.



                          Orange Buttermilk Power Cakes
                                         (posted 4/21)
- 1 cup Kodiak Buttermilk Power Cakes flapjack and waffle mix
- 1 cup water
- 1 orange peeled and sliced
- 1 blood orange peeled and sliced
- Maple syrup or honey topping


1. Stir Kodiak Cakes Buttermilk Power Cakes mix and water together until combined
2. Pour 1/4 cup batter onto heated and greased pan or griddle. Cook on medium-high heat until bubbles form. Flip and continue to cook until golden brown
3. Top flapjacks with orange, blood orange slices, maple syrup or honey. Enjoy!


                              Gourmet Mushroom Risotto
                                          (posted 3/3)
- 6 cups chicken, veggie or mushroom broth, divided
- 3 tablespoons oive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- Sea salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons pasture raised butter
- 1/3 cup freshly grated parmesan cheese


1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. when the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.


                      Vegan Coconut And Sweet Potato Soup

                                          (posted 2/26) 


- 1 1/2 lbs. organic sweet potato, peeled and cubed into 1-inch pieces

- 2 Tbsp. organic sesame oil

- 2 medium organic yellow onions, diced
- 4 organic garlic cloves, finely chopped
- 2 inches fresh organic ginger toot, peeled and finely grated
- 1 Tbsp organic curry powder
- 1 tsp. organic cassia cinnamon powder
- 1 tsp. organic turmeric powder
- 1 tsp. organic coriander powder
- 1/2 tsp. organic cumin powder
- 6 cups organic vegetable stock
- (1) 13.5 oz. can organic coconut milk
- 1 Tbsp. organic maple syrup
- Pink Himalayan Salt to taste
- Organic Rainbow Peppercorns, ground, to taste


1. Preheat oven to 375 degrees.
2. Lightly oil a baking sheet. Bake sweet potatoes cubes until soft, about 35 minutes. Set aside.
3. In a large pot over medium heat, heat sesame oil until shimmering
4. Add onions, garlic, and ginger, and saute until onions are browning, about 5 minutes.
5. Add all the spices and mix well. Cook until fragrant, about one minute.
6. Add the sweet potatoes and vegetable stock. Bring to a gentle boil.
7. Reduce heat, cover, and allow to simmer for about 10-15 minutes.
8. Remove from heat and, using an immersion blender, blend the soup until well mixed and you read a nice creamy consistency. Alternatively, pour soup into a blender or food processor to blend, and put back into pot. Be careful, the soup is hot!
9. Slowly incorporate coconut milk and maple syrup
10. Return to stove top on low heat to heat through. Season to taste with salt and pepper.
11. Garnish with fresh cilantro, homemade seed crackers, leafy sprouts, or fresh baked bread.

                         Flu-Fighting Ginger and Garlic Soup

                                           (posted 2/20)
- 4 green onions, finely sliced
- 2 teaspoons of grated root ginger
- 2 cloves of garlic, peeled and finely diced
- 7 cups of chicken broth or stock (or vegetable stock for vegans)
- 1 finely diced medium-hot chili pepper
1. Place the onions, garlic and ginger in a large pot and gently saute on a low heat for 2 minutes.
2. Add the stock or broth and bring the soup to a boil.
3. Gently simmer until all the ingredients are softened
4. Add the chopped chili pepper and simmer for 5 minutes before serving with warm, crusty bread.

                           Cauliflower and Butternut Squash

                                           (posted 2/13) 
- 1 tablespoon extra-virgin olive oil
- 1 14 oz can light coconut milk
- 1 14 oz. can diced tomatoes, with juices
- 2 cups chopped cauliflower florets (1-inch pieces)
- 2 cups peeled and cubed butternut squash
- 2 tablespoons red curry paste
- 1 teaspoon dried flaked onion
- 1/2 teaspoon garlic powder
- 3/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon cayenne pepper
- Lots of freshly ground black pepper, to taste
- 1/2 cup uncooked red lentils
- 2 cups packed stemmed and finely chopped kale or chard
- Add all of the curry ingredients (except the red lentils and kale/chard) to crock pot and stir until combined.
- Add the red lentils on top of the mixture and gently press them into the liquid.
- Stir in the chopped greens until thoroughly combined and secure the lid. Cool on low for 5-6 hours
- Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. Add a sprinkly of salt and pepper before serving too if desired.

                                 The Best Vegan Chili Ever                     

                                            (posted 1/24)
- 2 Tbs olive oil
- 2 medium white onions, chopped
- 1 bell pepper, diced
- 1 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 tsp ground cumin
- 2 Tbs chili powder
- 1 1/2 cups each of cooked kidney, black and garbanzo beans
- 6 oz tomato paste
- 28 oz can crushed tomato
- 8 oz tomato sauce
- 1 cup frozen corn
- 1 tsp maple syrup
1. Saute onione in olive oil until tender
2. Add spices and cook additional 1-2 minutes
3. Add tomato paste and stir for 1 minute
4. Add remaining ingredients and heat, covered, over moderate heat, stirring occasionally, for about 30 min.
5. Enjoy!

                                  The Best Vegan Lasagna
                                            (posted 1/14)
- 1 cup dried red lentils
- (2) 25-ounce jars marinara sauce
- 1 cup raw cashews
- 16 ounce firm tofu, patted dry with paper towels
-1/2 cup nutritional yeast
- 3 tablespoons fresh lemon juice, from about 2 lemons
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 2-3 cups baby spinach
- 1 box lasagna noodles, whole grain or gluten free if needed


1. First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
2. Preheat the oven to 350 degrees.
3. Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth. 
4. Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9x13 inch casserole dish or lasagna pan. Spread it around evenly. Next, add 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
5. Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
6. While the lasagna is cooking, make your Vegan Mozzerella Cheese, if using.
7. If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzerella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve!



Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce
                                                (posted 11/8)
- 12 ounces wild-caught salmon, about 2 fillets, cooked
- 1 small sweet potaato, cooked and peeled (about 1/2 cup)
- 1 tablespoon seafod seasoning
- 3-4 tablespoons chopped fresh dill or 3 teaspoons dried dill weed or more to taste
- 2 eggs, lightly beaten
- 1/3 cup finely sliced green onions


- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Combine all ingredients in a medium mixing bowl.
- Using 1/3 cup measuring cup, scoop batter and shape into 7 cakes.
- Sauté cakes 3-5 minutes on each side.
- Once lightly browned on both sides, remove from skillet and transfer to paper towel lined plate.


For the Creamy Dill Sriracha Sauce:
- 1/3 cup fat free plain Greek yogurt
- 3 tablespoons mayo or additional Greek yogurt
- 1 clove garlic, finely minced
- 1 tablespoon chopped fresh dill or more to taste
- 1/2 teaspoon honey
- Salt and Pepper, to taste
- 1-2 teaspoons sriracha sauce or more taste
- Simply combine all ingredients in a small bowl. Enjoy!



                                       Mashed Butternut Squash
                                                 (posted 11/4)
Ingredients: (6 Servings)
- 2 butternut squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- Pinch of cayenne pepper


- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Rub cut sides of squash evenly with oil; arrange the squash, cut-sides down, on the prepared pan. Roast until very tender, 40 to 50 minutes. Let cool for 5 minutes.
- Scoop the flesh from the squash and transfer to a food processor. (Discard squash skins.) Add butter, salt, allspice and cayenne to he food processor; process until smooth, about 1 minute.


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