My Recipes


  • 2 cups unsalted almonds
  • 1/4 cup pumpkin seeds
  • 1 tblspn chia seeds
  • 1 tblspn ground flax seed
  • 1/4 cup dried banana chips*
  • 1/4 cup dried apricots
  1. Blend almonds, pumpkin seeds and chia seeds until finely chopped.
  2. Add fruit chips and blend until completely mixed. Done!


  • 3 cups cooked gluten-free Quinoa noodles
  • 8-9 fresh roma tomatoes
  • 2 tablespoons minced garlic
  • 2 caps of Mrs. Dash "Garlic Blend"
  • 2 caps of Mrs. Dash "Table Blend"
  • 1 small package of sliced mushrooms (I use sliced portabello)
  • 1 tablespoon organic tomato paste
  1. Wash and slice tomatoes into small enough slices to fit into your food processor or blender. Blend until liquified.
  2. In a medium pot on the stove, combine tomato puree, tomato paste, seasonings and mushrooms and stir until mixed well.
  3. Cook on low to medium heat until mushrooms are tender and serve over quinoa! Enjoy!!

Stuffed Portabello Mushrooms

  • 1 cup Quinoa
  • 2 cups vegetable broth
  • 1/2 cup chopped onions
  • 2 cups raw spinach (chopped)
  • 1 cup tofu
  • 1 tablespoon minced garlic
  • 1 cap of Mrs. Dash "Garlic Blend"
  • 1 tablespoon of olive oil
  1. Cook Quinoa in small pot using the vegetable broth instead of water.
  2. In a separate skillet, saute your onion in the olive oil along with the minced garlic.
  3. Add raw spinach to the saute and begin to mince the tofu in the mixture as well.
  4. Stir frequently to mix veggies and tofu together over low heat.
  5. Once Quinoa is done, add veggie mixture from pan to the cooked Quinoa and stir.
  6. Spray cooking sheet or pan then fill your mushrooms with the mixture. Cook @ 350 degrees until mushrooms are done. (Approximately 15 min.)

Vegan Broccoli Rice Casserole with Chickpeas

  • 1 1/2 cups uncooked brown rice
  • 3 cups warm water
  • 1 quart vegetable broth (divided into 3 cups and 1 cup)
  • 1/2 cup chopped white onion
  • 3 cups chopped fresh broccoli
  • 1/4 cup water
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 (8 ounce) container chive & garlic vegan cream cheese (Galaxy Nutritional Foods)
  • 1 cup vegan shredded cheddar cheese
  • 1 tblspn olive oil
  1. Boil rice until cooked, then add 3 cups of vegetable broth. Bring to a boil, then reduce heat to simmer and cover.
  2. In a large pot, heat olive oil. Add onions and broccoli and stir. Add 1/4 cup of water after onions/broccoli have cooked for about one minute, cover with lid and cook until broccoli is tender.
  3. After broccoli is tender, add remaining ingredients including cooked rice.
  4. Spread mixture into baking dish and top with vegan cheddar cheese. Bake @ 350 degrees.

Vegan Tofu Lasagna with Mushroom / Chickpea

  • 2 boxes gluten-free lasagna noodles (I like to use brown rice lasagna & noodles)
  • 14 ounces extra-firm tofu
  • 3 cups fresh spinach, chopped
  • 2 tbspn Mrs. Dash Italian Blend
  • 1/4 cup nutritional yeast
  • 1/4 vegan parmesan
  • 1 tbsp lemon juice
  • 1 tbsp garlic powder
  • 10-14 fresh roma tomatoes
  • 1 15 ounce can chickpeas
  • 1 large carton fresh mushrooms (I use portabella)
  1. In a large pot, boil your lasagna noodles while you are working.
  2. Cut the roma tomatoes and puree in your food processor/blender.
  3. Combine chickpeas and mushrooms in your processor (separate from tomato puree) and blend until it makes a paste.
  4. In a large mixing bowl, combine all ingredients including mushroom/chickpea mixture, as well as 1/4 cup of tomato sauce from blender/processor. Stir well until everything is blended, including the tofu.
  5. In a large baking dish, spoon a small amount of tomato sauce and spread evenly. Begin to line your pan with your lasagna noodles on top of the tomato sauce. Spoon even amounts veggie/tofu and spread evenly over the noodles. Spoon a small amount of tomato sauce over the evenly spread veggie/tofu mixture, then layer with more noodles. Repeat process until done. Top with vegan parmesan and bake @ 350 degrees for approximately 1.5 to 2 hours. Enjoy!

Vegan White Gravy

  • 2 cups unsweetened almond milk
  • 3 tablespoons brown rice flour (we use Bob's Red Mill)
  • salt & pepper to taste
  1. Using a wisk, stir the flour into the milk until completely blended.
  2. Add salt & pepper to taste and cook on low heat because this will get thick very quick.
  3. Serve with your favorite biscuits and enjoy!

Veggie Tostadas

  • 1 Tblspn olive oil
  • 1 cup chopped onion
  • 2 cloves garlic chopped
  • 1 can red kidney beans drained
  • 1 can salsa style diced tomatoes
  • 2 tspn chili powder
  • 1 tspn ground cumin
  • 6 in. tortillas
Heat oil, stir in onion & garlic. Stir in beans, tomatoes, chili powder and cumin