Category Archives: Recipes

The Best Vegan Chocolate Chip Cookies with Almonds (+ GIVEAWAY!)

I’m an unrelenting cookie purist.

Nothing turns me into your local scrooge faster than a chopped up candy cane in a perfectly decadent chocolate chip cookie. This is one of my least favorite things about cookie swaps—the need to guild the lily with five pieces of cookie flare. The second, of course, is that no matter how simple or over-the-top, chances are I won’t be able to eat your cookies.

I’ve lamented my holiday party cookie FOMO here, and talked about Thanksgiving dietary woes here. While I’ve remedied the main elements of the meal by bringing my own gluten-free stuffing and gravy, dessert is usually a sad course, when, if I’m feeling daring, I might go all out and lick some pumpkin off the top of a pie crust. But most of the time, I just shovel some whipped cream in my mouth and call it a holiday.

We’ll be at Charlie’s for Thanksgiving this year, which means I won’t be cooking at all. But on the bright side, it also means I will be eating my weight in gluten-free chocolate chip cookies, which are always on offer to ensure that I will have a happy belly and face full of acne by the end of the weekend.

To get into the Thanksgiving spirit a little early, I decided to whip up a batch of chocolate chip cookies at home that are not only gluten-free, but VEGAN!

vegan chocolate chip cookie dough in a bowlvegan chocolate chip cookies on a sheet pan

The recipe for these vegan chocolate chip cookies is from my friend Michelle Lopez’s new book, Weeknight Baking. It’s a brilliant concept, especially for a remedial baker like myself: Michelle has packed her pages with both quick and accessible projects that take less than 30 minutes and only one bowl, and recipes that are more involved, but can be …

Vegan Stuffed Portobello Mushrooms with Leek and Fennel Croutons

This vegan stuffed mushroom recipe is brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site possible!

Every year on Thanksgiving, I feel a little sorry for my dad.

He is the lone plant-based dude in the family. And when your family’s holiday table includes 50 people, being the one anything can make you feel a little left out.

As the lone gluten-free person who can’t eat the normal stuffing or gravy, I should know.

Over the years, I’ve amended my own situation by being the volunteer who brings her own stuffing to the potluck meal. Every year is something different. You can see past contributions here, here, and here.Seeds & Grains Bread from Little Northern BakehouseStuffing in a cast iron panstuffed mushrooms on a sheet pan

But since my dad’s only homemade delicacies are oatmeal and smoothies, he’s been remiss to contribute anything, let alone a vegetarian main event for himself.

So to save him from side city, I thought this year instead of a new stuffing combination, I’d figure out something to stuff that he can actually eat. Enter: these vegan stuffed portobello mushrooms with leek and fennel croutons.

Now that I can eat alliums again, I must say that leeks are my favorite addition to Thanksgiving stuffing. But even more so, it comes down to the bread. Especially when you’re the lone GF weirdo making a side for fifty, whatever you choose has to taste legit.

stuffed mushrooms on a sheet pan

Enter, again: Little Northern Bakehouse’s seeds & grains loaf. If you’re new around here and didn’t get the memo, I am absolutely obsessed with this gluten-free bread. Not only is it rich in fiber that boosts nutrition (especially important when mashed potatoes and pumpkin pie are on the menu), but it’s made from 100 percent

Cauliflower Couscous with Golden Raisins and Mint

Couscous is one of those easy back pocket starches that is perfect for last minute dinners. It takes five minutes to cook and is always super satisfying when served alongside a chicken tagine. Luckily, it’s equally hands-off and lightning fast to do a grain-free version using cauliflower!

Simply pulse the florets in a food processor to create a crumbly couscous-like texture. You can also find frozen riced cauliflower now in most supermarkets, but I promise it won’t take much time to make your own.healthy couscous in a pancauliflower couscous in a bowl

In this recipe, I use a turmeric hack to get the saffron-hue of couscous or yellow rice pilafs, without having to shell out the cash for those rare threads.

If pine nuts are too rich for your blood too, you can swap slivered almonds or chopped cashews. Really any nut or dried fruit works well here—many varieties are staples of Moroccan cooking.

cauliflower couscous in a bowlcauliflower couscous with a spoon in a bowl

This cauliflower couscous is a fabulous paleo weeknight side for pretty much any protein, especially if served with this green harissa as an additional condiment.

With health and hedonism,


cauliflower couscous in a pan

Cauliflower Couscous with Golden Raisins and Mint

This paleo version of quick couscous uses cauliflower rice as the base, anti-inflammatory turmeric to create that yellow hue and lots of herbs for flavor!

  • 1 head cauliflower (cored, broken into small florets)
  • 1/3 cup water
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground turmeric
  • Zest of 1 lemon
  • 2 tablespoons golden raisins (plumped in warm water for 10 minutes)
  • 2 tablespoons toasted pine nuts
  • 1/4 cup finely chopped mint
  1. Place cauliflower florets into a food processor. Pulse several times until the cauliflower looks like a coarse meal, resembling traditional couscous.
  2. Cover the bottom of a large sauté pan with a thin layer of water. Add the salt, turmeric, and zest. Bring to a simmer over medium

Kimchi Deviled Eggs

Kimchi, the fermented Korean condiment made out of Napa cabbage and daikon radishes, is the perfect ingredient to make your hard-boiled egg appetizer even more gut-healthy and devilish at the same time.

Though it’s hard to go wrong with creamy deviled eggs, the best combos have a little bit of extra acid to cut the fattiness and heat to give it an extra kick. Instead of the old southern standard hot sauce and vinegar, this version uses brine from the kimchi to do double duty.hard boiled eggs halved on a boarddeviled egg filling

Look for a jar in the refrigerated section of your grocery store, as that’s where you’ll find products with live active cultures to make your gut bacteria fall back in love with you.

Kimchi is thought of as a natural “symbiotic,” meaning it has probiotic bacteria to hone your immune system and prebiotic fibers to help feed the existing population in your gut. More importantly, it’s spicy, tangy, funky and delicious.

For more on probiotics, including how to get the most out of what’s on the shelf at your local store, click here.

deviled eggs on a plate with herbs

Or better yet, just make a batch of these deviled eggs for your Halloween spookies instead of inhaling a plate of candy.

With health and hedonism,


deviled eggs on a plate with herbs

Kimchi Deviled Eggs

Kimchi, the fermented Korean condiment made out of Napa cabbage and daikon radishes, is the perfect ingredient to make your hard-boiled egg appetizer even more gut-healthy and devilish at the same time.

  • 6 large eggs (preferably, on the older side)
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon kimchi brine (from the jar)
  • 2 tablespoons finely chopped kimchi
  • 2 tablespoons cilantro leaves (for garnish)
  • 1 scallion (thinly sliced, for garnish)
  • Flakey sea salt (for garnish)
  1. Carefully place the eggs in a medium saucepan and cover with cold water. Bring to

An Ayurvedic Recipe to Balance Vata Dosha

Gajar Sabji: Organic Carrot Cashew Curry 

By Chef Suzy Singh

Enjoy this Ayurvedic recipe centered around the Vata Dosha. This Dosha represents pacifying foods that creates a balanced diet. Using NOW Ingredients, we have been able to not only create a balanced diet but also turn this dish into a healthy vegan recipe. Serve warm and enjoy!


  • 2 cups Organic Carrots, peeled and chopped
  • 1/4 cup Ellyndale Organic Coconut Infusions, Butter Flavor
  • 1/4 cup Ellyndale Nutty Infusion, Cashew Butter
  • 1 Organic Ellyndale Q Cup, Lightly Salted Quinoa
  • 2 Organic Tomatoes, medium dice
  • 2 Organic Onion, medium dice 
  • 1/2 cup Organic Coconut Milk
  • 1 Tbsp NOW Real Food Organic Coconut Sugar 
  • 1 teaspoon salt 
  • 1 teaspoon NOW CurcuFresh, Curcumin Powder 
  • 1 teaspoon coriander powder
  • 1 teaspoon Fenugreek Leaves (Menthi)
  • 1 teaspoon cumin, toasted
  • 2 garlic cloves, grated
  • 2″ ginger, grated and chopped
  • 4 curry leaves 
  • 2 cloves
  • 1 cinnamon stick
  • 1 bay leaf


  1. In a sauce pot on medium heat, add 1 tablespoon organic coconut infusions, butter flavor.  
  2. Add cubed tomatoes and onions, garlic, and ginger. 
  3. Sauté for 7-10 minutes or until onions have softened. 
  4. Pour all ingredient into blender, combine until puree is formed.
  5. Add curry leaves, cinnamon stick, bay leaf, and clove. 
  6. Toast spices for 3-5 minutes or until aromatic spices are released. 
  7. Add tomato mixture, coriander powder, curcufresh, and coconut sugar. 
  8. Reduce for 5-7 minutes. 
  9. Add carrots, cashew butter coconut milk, and fenugreek leaves. 
  10. Reduce for an additional 10 minutes. 
  11. In a sauté pan on high heat, add organic coconut infusions, butter flavor. 
  12. Add cumin and cubed ginger to pan. Sauté for 2-3 minutes or until cumin releases aromatics. 
  13. Place 1/2 cup of hot water with toasted cumin and ginger in Q cup. Cover and cook for 5 minutes. 
  14. Place Q cup at bottom pf

Chili-Rubbed Cast Iron Skillet Steak with Sweet Potato-Kale Hash

Want to know the least romantic thing about an at-home date night meal?

The dishes, which usually pile in the sink and ask you to clean them before you can retreat to the bedroom for, er, more fun activities.

That’s why I’m all about the one-pan cast iron skillet steak. It’s the steakhouse classic ribeye and potatoes, without the mess.chili rubbed ribeye steaksteared steak in a cast iron skillet ovensweet potato hash with kale in a cast iron skillet

In today’s recipe, I’ve given these building blocks a festive, Mexican spin to add a little creativity to my date night table. The meat is seasoned with a spicy mix of cumin, smoked paprika and chili powder before getting a good sear in the cast iron skillet. Instead of regular potatoes, I like to Choebe’s collective nutrient intake by using vibrant yams–a spin on this all-time Feed Me Phoebe favorite. And to top it all off, I’ve even snuck a few handfuls of kale into the mix.

You can serve this chili-rubbed cast iron skillet steak and sweet potato hash with a side salad if you want even more greens, but I love it as a complete meal in and of itself. Best of all, it can be made start to finish in under 30 minutes.

sliced ribeye in a cast iron skilletsliced cast iron ribeye

This fall our travel schedules have been a little crazy, but we usually try to have a date night on Sunday evening so we can powwow for the week and debrief on whatever craziness may have transpired during the workweek (which for Charlie ends Saturday). Do you have any traditions with your partner? I’d love to hear in the comments.

With health and hedonism,


sliced cast iron steak

Chili-Rubbed Cast Iron Skillet Steak with Sweet Potato-Kale Hash

Cast iron skillet steak makes for a perfect one-pan weeknight meal. You can make it with ribeye, flatiron or flank steak with a bed of crispy potato hash.

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Vegan Wild Mushroom Risotto

Risotto is one of the dishes in my arsenal that I love to teach.

I seem to forget about it as one of my personal favorites until fall rolls around and I’m really hankering for something thick and rich to pack on the requisite sweater weather extra padding.

A few weeks ago, a couple I was doing a private class for requested a vegan mushroom risotto. So I wrote up a recipe and then held their hand as they slowly added the stock, cup by cup, until all the starchy goodness was coaxed from every last grain.

wild mushrooms on marble; cremini mushrooms, chanterelle, oyster mushrooms, maitaki mushroomswild mushrooms in a bowl; cremini mushrooms, chanterelle, oyster mushrooms, maitaki mushrooms

The worst part of teaching is when, after all that love and hard work and delicious smells, you have to leave. After this particular class, I ordered Thai takeout en route to my apartment, and it was one of the sadder meals in recent memory. Ever since that night I’ve been craving mushroom risotto with a fiery passion. Luckily, I had an excuse to have a second go of it for a date night with Charlie.

Risotto is one of those intimidating dishes that’s actually really simple. What makes it scary is that a recipe won’t really help you because so much of the process depends on instinct and feel. That’s why I like to teach it. But the basic concept is taking a high-starch grain (traditionally Arborio rice) and toasting it in oil so that it maintains its shape during the slow cooking process. Then, you allow the grains to gradually absorb stock, one cup at a time, until they’ve released their starches and become tender.

When I’m entertaining, I’ll follow this process until the grains are al dente with just a little bit of bite. Then right before my guests arrive, or while everyone is drinking wine, I’ll finish it …

Vegan Breakfast Sausage Tartines with Scrambled Cauliflower 

These homemade vegan sausage tartines are brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site possible!

Want to hear a dirty little kitchen secret? I can’t remember the last time I made brunch.

If you’ve been around here for a while, you probably know why.

While I was lucky enough to find me a man who cooks, my husband, Charlie was maybe not-so lucky to find a girl who cooks all the time and slowly over years of dating pushed him out of the kitchen entirely.

This was not intentional, trust me. But the bright side is that somewhere along the way as he was losing custody in the night kitchen, he was unconsciously morphing into my new, favorite morning super hero: The Pancake Man.  

The Pancake Man likes to start every Sunday with a stack of these. And though he often rounds out the plate with something we like to call a “breakfast salad” the whole experience, while delicious, doesn’t always leave me feeling light on my feet. Since, you see, The Pancake Man also moonlights as the Bacon, Egg and Sausage Man.

Before I met Charlie, I used to love having girls over for brunch on weekends. The spread was usually on the healthier side. But as I brainstormed ideas for an upcoming vegan brunch cooking class menu, I was completely stumped. Perhaps it was the lack of practice before noon on a weekend. Perhaps it was the Pancake, Bacon, Egg and Sausage Man’s influence over the past 5 years.

Without being able to see past my usual plate and outside the box, I decided to reinvent some of my better half’s favorites with plant-based options. The