Meatless Monday

ginger-cashew nori rolls


I have officially lost my rep as never skipping a Meatless Monday – I hate that it has been so many weeks without a recipe here from me. Between taking a bit of a break and having a kitchen in full reno (I currently go up the hill to Dad’s house to use the kitchen there), I haven’t been blogging as much.

I am jonesing to get in the kitchen and cook, though – all this time off is doing for me is making a very long list of creations I cannot wait to get to. Some delicious ideas come out of this brain, you guys. You will see soon. Kitchen is probably 3 weeks from completion.

That said, I could not skip both of the weeks featuring nuts. Being plant based, nuts are one of my favorite ingredients to work with – they are extremely versatile and the possibilities are endless.

Each of the following recipes have nuts as a major component. Enjoy:


ginger-cashew nori rolls

ginger cashew nori rolls


marcona almond butter


spicy coconut almond dipping sauce

spicy coconut almond sauce


raw caramel apple cobbler


marcona-sesame crusted tofu


double fudge and fig truffles


strawberry walnut kulfi

strawberry walnut kulfi


vanilla breve latte ice cream

vanilla breve latte ice cream


apricot rosemary cheesecake

apricot rosemary cheesecake


quinoa moussaka with garlic cashew bechamel

moussaka with garlic-cashew bechamel


chocolate dipped Marcona butter cookies

chocolate dipped marcona butter cookies


spicy buffalo flatbread sandwich

spicy buffalo flatbreads


blueberry sunflower energy bites

blueberry sunflower energy bites


maca power shot

maca power shots


cashew cabbage crunch salad

cashew cabbage crunch salad



raspberry-chia cream smoothie


sweet cream protein pancakes


pumpkin cheesecake spread

pumpkin cheesecake spread


chili-lime pistachio butter


praline pumpkin mousse cornucopias


salted caramel cheesecake


roasted butternut lasagna with crispy sage


sweet cream roasted peach bruschetta


chocolate mousse in peanut butter cookie cups


vegan goat cheese


tomato-basil pasta with kalamata cream sauce


blackened broccoli bisque


Visit Heather to see more nuts!




spiced kabocha smoothie


This weekend I wanted to be in at least three places at once. IFBC was happening in Seattle, Feast was feeding Portland extremely well, and one of my favorite weekends in Portland was here – Portland Veg Fest.

Veg Fest won.

and that means I won.

I was able to represent Attune this weekend, and spend it with one of my favorite people, JL. We always have such fun, and keep finding things we have in common. I’ve known JL for a few years now, and I just feel such joy when I see her.

Veg Fest was fantastic as always. I met Dr McDougall, I was lucky enough to [click to continue…]


squ-hash browns veganmofo Kabocha. I have become quite versed at cooking this winter squash – I am getting extra arm workouts every day. I may as well give the kabocha its own category here, I already have so many ideas to share with you. and I come up with new ideas nearly every day. Today I bring you a simple hash brown – squash instead of potato. This is a completely new [click to continue…]


gingered sesame-coconut udon



I hope this day finds you well, and with a holiday away from work.

Jason took Friday off, and… I haven’t actually known what day it is for many days. We went out to breakfast at one of our favorite places Friday morning, we went to Guitar Center and the plant store and I bought ice cream and I ordered a refrigerator. We ate ramen burgers for lunch.

Saturday we went to a matinee – the new Woody Allen movie. We planted our new plants – a palm in remembrance of Dad, and some flowering plants. We visited with neighbors and we watched many episodes of Orange is the New Black. Whoa. Have you seen this? It’s GOOD.

Yesterday we went to another favorite restaurant, spent time with a friend who really loved Dad. I took a glorious nap in the afternoon, and made a perfectly crisp grilled tomato and cheese sandwich for dinner.

On the first Monday of Vegan Mofo, I’m bringing you a collection of your favorite Meatless Monday recipes (based on the numbers). I am happy to say some of my favorites are included – and a few that I want to make again soon:


gingered sesame-coconut udon

gingered sesame coconut udon with roasted broccoli


lavender cream chocolate truffles

lavender cream chocolate truffles


buffalo chickpea-bella baked avocado

buffalo chickpea-bella baked avocado


blueberry sunflower energy bites

blueberry sunflower energy bites


Navratan Koorma

Navratan Koorma


ginger vanilla protein crunch bars


raspberry coconut waffles

raspberry coconut flax waffles


radish tart and salad of living watercress


sesame 'scallop' fried rice

sesame ‘scallop’ fried rice


double fudge and fig truffles


raspberry jalapeno chocolates


edamame flatbreads


vanilla breve latte ice cream

breve latte ice cream


basil quinoa meatball marinara sandwiches


roasted butternut lasagna with crispy sage


Happy [Meatless] Monday! How did you spend your weekend?



heirloom and sun-dried tomato jam

Another Meatless Monday, another homemade jam.

This jam is my jammy jam.

Savory sweet with vibrant flavor, this simple jam recipe takes no time at all, and pairs with so many things.

sundried tomato jam

Savory or sweet – or [click to continue…]


red plum and fig jam

I think it is just human nature for some people to not read instructions. To not read articles, blog posts (I learned that almost immediately), really much of anything.

I do read, I really really do.

fig and plum jam

Then sometimes my brain turns jelly to jam.


Meatless Monday this [click to continue…]


mocha tahini protein fudge

This recipe is a few of my favorite things – tahini, coffee, and chocolate.

Oh and fudge.

…and who doesn’t like fudge?

mocha protein fudge

This takes just a few minutes to prep and combine – and if you cannot wait for it to set, leave a few crumbles in the bowl for taste testing.

Fudge dough. It is [click to continue…]


vanilla breve latte ice cream

I learned to make ice cream at a very young age. The kind of ice cream you make with ice and rock salt and an old-timey wood bucket with a hand crank. I looked forward to it every summer.

We made ice cream every summer at our huge family picnic. The whole family would converge on great grandma’s land out in the country. While my brother would run off to grandma’s go-cart tracks that wound through her back yard, I would [click to continue…]