top of page

This Week's Yummy Recipes!


Tomato Mushroom Spaghetti Squash

Recipe for Spaghetti Squash with Tomatoes and Mushrooms.

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Course: Entree

Cuisine: Vegetarian

Servings: 4


2 spaghetti squash cooked "al dente", about 6 cups.

2 cups diced tomatoes

4 cloves garlic minced

8 ounces mushrooms sliced

1/3 cup chopped onions or shallots

1/4 cup toasted pine nuts

small handful of fresh basil cut chiffonade

3 Tablespoons olive oil

Kosher salt and black pepper to taste

Pinch of red pepper flakes if desired

Optional: Parmesan cheese


Cook spaghetti squash. (see notes) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.

In a large sauté pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or 2, just until fragrant. Don't let garlic brown.

Add tomatoes and continue stirring.

Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.

Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired.

Roasted Radishes

2 bunches radishes, halved or quartered

2 Tbsp. olive oil

1/2 tsp garlic salt

1/4 tsp ground black pepper

If your radishes are large you’ll want to cut them into halves or quarters, if they’re small you can make whole roasted radishes. Since we used a mixed variety of radishes, some were left whole and others needed to be cut smaller.

The key is that you want to make them a uniform size as possible.

We use garlic salt on almost everything, we are total garlic lovers at our house. Feel free to swap regular sea salt if you don’t have or use garlic salt. That being said, garlic roasted radishes are so dang flavorful, a little bit of garlic adds a really nice touch.

Preheat the oven to 400 F and position the rack to the center position.

Spread the trimmed and cut radishes on a baking pan covered with parchment paper. Parchment paper isn’t critical, but it makes for easy clean-up of baking pans.

Drizzle the olive oil, salt and pepper over the top of the radishes and mix up right on the pan with a large spoon or spatula.

Flip the roast radishes after 15 minutes, and continue baking the oven-roasted radishes for about 10 more minutes, for a total cook time of 25 minutes.

Start checking the radishes for doneness after a total cook time of 20 minutes, oven temperatures can vary and the size of your radishes might not be the exact same size as mine.

Remove from the baking sheet and sprinkle with fresh herbs, if desired.


Serves 6 as a side dish.

White Bean, Celery and Radish Salad

Salads Vegetarian

I would imagine the best technique would be to use a mandolin for cutting the radishes but I used a vegetable peeler. It wasn't fast but I still have all my fingers intact.

Serves 4

1/2 red onion, sliced thin

1 celery stalk, cut in half lengthwise and then into ¼ inch slices

1/3 cup chopped flat leaf parsley

1 cucumber, thinly sliced

1 bunch of radishes, cleaned and trimmed, then thinly sliced

2 1/2 cups cooked Royal Corona, Ayocote Blanco, Cassoulet, or other big white bean, Strained

3 tablespoons extra virgin olive oil

2 teaspoons vinegar (Lupe used Pineapple Vinegar)

Salt and pepper to taste

Add all the ingredients to a large salad bowl and gently toss. Taste and adjust the seasonings. Serve at room temperature.


Plum and Apricot crumble

Course Dessert Servings 9


2 tbsp unsalted butter

8 plums

10 dried apricots

2 tbsp frozen orange juice concentrate

½ tsp vanilla extract

6 tbsp firmly packed coconut sugar

3 tbsp Canna-Butter

⅓ cup quick-cooking rolled oats

⅓ cup all-purpose flour

1 tsp ground ginger

1 tsp cinnamon


1. Heat oven to 325F.

2. Coat the bottom of a 9-inch pie dish with unsalted butter.

3. In a medium bowl combine the plums, apricots, orange juice concentrate, vanilla and 2 Tbs. of the coconut sugar; toss to coat the fruit evenly. Then spread the plums out evenly in the dish.

4. Cut the cannabutter into small pieces. In a bowl, combine the butter, oats, flour, ginger and cinnamon powder along with the remaining coconut sugar. Using your fingers, rub the ingredients together until crumbly.

5. Sprinkle the mixture evenly over the plums.

Roast the crumble until the topping is browned and crisp and the fruit is bubbly, 25 to 30 minutes. Remove the dish from the oven. Serve the crumble warm or at room temperature. Don’t forget to treasure the juices in the pan — this is not the plate you give the dog to lick clean.





Chopped Red Leaf Lettuce, Romaine Lettuce, or Mixed Greens


Roasted Carrots (or Sweet Potatoes): I roast one carrot per person by peeling and then slicing on a diagonal into oval disk shapes. Then just toss the carrots with coconut oil, salt, and pepper and roast at 375 until fork tender. About 20 minutes, but it depends on thick you slice them. I do this in big batches and keep leftovers in the container for easy lunch salads, quick side dishes, or to use as “chip replacement” for hummus later in the week. Note: A pinch of cumin, dried coriander, or smoked paprika can be added before roasting for extra flavor if you like!

Radishes and Cucumbers. I like this combo because it adds a cool, refreshing crunch that offsets the rich spices in the dressing.

A handful of walnuts and raisins bring it all together. Sprinkle in generously 👩🏻‍🍳

Curry Tahini Sauce that works as a creamy vegan salad dressing, sandwich spread, or dip!


¼ cup runny tahini

¼ tsp kosher salt

½ tsp garlic powder

¼ tsp turmeric

1 tsp curry powder

1 tbsp ketchup

1 tbsp white rice vinegar

1 tbsp olive oil

⅓ cup water


1. Add the tahini, spices, ketchup, vinegar, and olive oil to a bowl. Whisk to combine and then add half of the water.

2. Whisk to incoporate and then add the remaining water.

3. The mixture will be runny at this point, because it needs to rest in the fridge for at least 2 hours or better, overnight. This COMPLETELY changes the consitency and creates a smooth, thick, and creamy sauce. It also alows the flavors to marinate and mingle and become even more delicous, so give this time to rest for best results.

4. If you want to enjoy it now, use about half of the water and gradually add more if needed until it reaches the desired consitency.

5. Taste before serving to see if it needs more salt. The flavors should really POP and be delicious, so if that's not happening, add another pinch of salt until it tastes perfect to you :)

Mediterranean Vegan Stuffed Mushrooms

PREP TIME 10 minutes COOK TIME 20 minutes TOTAL TIME 30 minutes


12 large white mushrooms

5 teaspoons (25 ml) olive oil, divided, plus more for brushing and pan

¼ cup (40 g) chopped red onion

2 cloves garlic, minced

1 (14-oz 400-g) can artichoke hearts

¼ cup (32 g) nutritional yeast

2 tablespoons (5 g) chopped fresh basil or parsley

¼ cup (60 g) vegan mayonnaise

¼ cup (28 g) vegan breadcrumbs

½ teaspoon salt, plus more for sprinkling

Freshly ground black pepper


Preheat the oven to 375°F (190°C). If any of your mushrooms are dirty, gently brush them off with a damp towel. Remove and roughly chop the stems if they’re clean.

In a medium pan, heat 1½ teaspoons (8 ml) of the oil over medium-high heat and sauté the onion until soft and translucent, 5 to 7 minutes. Add the garlic and sauté for 30 seconds to 1 minute more, or until fragrant. Transfer to a large bowl. Add another 1½ teaspoons (8 ml) of the oil to the pan along with the chopped mushroom stems. Leave them to fry and brown on the first side for about 2 minutes, then give them a stir and continue to fry. Once they’re browned all over, transfer them to the bowl with the onion. Drain the artichoke hearts and roughly chop them. Add them to the bowl along with the nutritional yeast and basil. Stir everything together and let cool for about 5 minutes before adding the mayonnaise or else it will melt. Meanwhile, in a small bowl, combine the breadcrumbs with the remaining 2 teaspoons (10 ml) of olive oil. Mix and mash together well. Lightly oil a baking pan and place the mushroom caps on it, stem end up. Sprinkle a bit of salt and pepper inside each cap. If you want, you can brush a bit of olive oil on the mushroom caps. Stir the mayonnaise, salt and a generous grind of pepper into the artichoke mixture. Taste and adjust the seasoning if you think it’s necessary. Use a small spoon to fill the mushroom caps with the mixture, packing it in and mounding it on top. Top with a spoonful of the breadcrumbs and press them into the filling. Bake for 12 to 15 minutes, depending on the size of the mushrooms, or until the breadcrumbs are golden brown and the filling is heated through. If they are slow to brown on top, pop them under the broiler for a few minutes, watching carefully. Serve warm

Red and Green Bell Pepper Bites


Servings 8

1 medium green bell pepper

1 medium red bell pepper

1/4 cup unsalted sliced almonds

4 ounces fat-free or low-fat cream cheese, softened

1 tsp. no-salt-added lemon pepper seasoning blend

1 tsp. fresh lemon juice


Cut each bell pepper in half lengthwise; discard the stems, ribs and seeds. Cut each half into six pieces. Arrange the pieces with the skin side down on a decorative serving platter. Set aside.

In a medium skillet, dry-roast the almonds over medium heat for 3 to 4 minutes, or until golden brown, stirring occasionally. Transfer 1 tablespoon of the almonds to a small plate and reserve for garnishing. Process the remaining almonds in a food processor or blender for 15 to 20 seconds, or until finely ground.

In a medium mixing bowl, beat the cream cheese, lemon pepper seasoning blend, and lemon juice with an electric mixer for 1 to 2 minutes, or until creamy. Add the ground almonds and beat for 10 seconds, or until combined.

Spoon the mixture into a piping bag fitted with a wide star or round tip. Or snip the corner off a resalable plastic bag (a plastic freezer bag works well) and spoon in the mixture. Pipe about 1 teaspoon of the mixture onto each bell pepper piece. Garnish with the sliced almonds.

Cinnamon Apple Banana Smoothie Bowl

This smoothie bowl is quick, easy, delicious, and filling. It features yogurt and protein powder, plus your favorite crunchy toppings!



1 cup vanilla yogurt

1 scoop cinnamon (Quest, Crunch Protein Powder)

1/2 banana

1/2 cup almond milk

1/2 cup apple (peeled & diced)

1 tsp Honey


1 Tbsp Granola

Apple Slices

Banana Slices

1/4 tsp Honey

Dash of Cinnamon


Blend Vanilla Yogurt, Quest Cinnamon Crunch Protein Powder, Banana, Almond Milk, Apple, and Honey in blender and pour into a bowl.

Add Toppings






Olive oil, avocado oil or deodorized coconut oil

Garlic powder

Salt & pepper

Small cooking onions

Green bell pepper

Pickled jalapenos (optional if you don’t like spicy)

Vegan butter

Vegan cheese slices or cheese sauce (try my cheese sauce recipe)

Sub rolls/hoagie rolls/potato rolls


1. Heat a large cast-iron or heavy bottom ceramic pan over medium-high heat until very hot.

2. Add oil to the pan, and sear a handful of sliced mushrooms per side for 2 minutes. Let sear without moving them. Flip the mushrooms and cook, stirring occasionally until browned, size reduces by half, and liquid evaporates in the pan. This should take roughly 7-10 minutes. Don’t add the next handful until the first has browned and there’s no liquid left in the bottom of the pan. Repeat until all the mushrooms are in the pan. Once all mushrooms are browned using the method above, season the mushrooms with salt, pepper, and garlic powder.

3. Meanwhile, slice up onions and green peppers.

4. In a second pan, over medium-high heat, heat 1 tbsp oil.

5. Add green peppers and onions and saute, stirring regularly until they're soft and browned. This should take roughly 15 mins. in the last 2 mins or so, add in the pickled jalapeno if you like it spicy.

6. Meanwhile, butter the inside of your rolls and set aside.

7. Divide the mushrooms into 4 portions in the pan, spoon the onion pepper mixture directly over the mushrooms, leaving some on the side for garnish, and top each with 2 slices vegan cheese.

8. For melted cheese, use my vegan cheese sauce or add your fave vegan cheese on top of veggies and cover the pan with a lid and let the cheese melt, roughly 2-3 mins.

9. One at a time, slide a large spatula under the mushrooms mixture and transfer to the buttered rolls.

10. Serve. NOTE: Make a garlic butter to spread on the rolls instead of ordinary vegan butter. All you need to do is; stir together 2 tablespoons softened vegan butter with 1 pressed garlic clove, and VOILA!

Nutrition Information Serving size: 1 Sandwich Calories: 423 Fat: 22.5g Carbohydrates: 41g Sugar: 11.3g Sodium: 622.5mg Fiber: 7.25g Protein: 12.2g Cholesterol: 0mg

Green Pepper Salad with Tomatoes

Course. Salad

Cuisine. Mediterranean

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 102kcal


2 cups tomatoes (heirloom varieties work especially well) cut in cubes

1 cup green bell peppers cut in cubes

1 cup green olives (with pimientos, such as Spanish Manzanilla)

1/4 cup fresh parsley roughly chopped

1 Tablespoon olive oil

1 Tablespoon red wine vinegar

salt and pepper to taste


Combine all the ingredients in a bowl and toss well.

Refrigerate until ready to serve.


Leftover salad can be refrigerated in a covered container for a few days.


Calories: 102kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 532mg | Potassium: 276mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1205IU | Vitamin C: 45.1mg | Calcium: 34mg | Iron: 0.7mg

Creamy Vegan Tomato Celery Soup


Creamy, Vegan & Gluten Free Tomato Celery Soup that's made in Pressure Cooker in just 15 mins.

PREP TIME. 5 mins

COOK TIME. 15 mins


TOTAL TIME. 20 mins

COURSE Appetizer

CUISINE Continental



Tomatoes - 3

Onion - 1 sliced

Garlic Cloves - 2

Celery stick - 2 finely chopped

Cauliflower florets - 1/4 cup

Whole cashew nuts - 8 to 10

Basil - 1 tsp dried

Oregano- 1 tsp dried

Red chili powder - 3/4 tsp

Black pepper powder - 1/4 tsp

Vegetable stock - 2 cups

Coriander or Parsley - 3 tsp finely chopped

Salt - to taste

Olive oil - 2 tsp


Blanch the tomatoes:

Heat approx., 2 cups water in a bowl.

Remove the eye of the tomatoes and make an X at the bottom using a sharp knife.

When the water comes to a rolling boil, drop the tomatoes in it.

Switch off stove & close the bowl with a lid.

Let it sit for 15 to 20 mins.

Transfer the tomatoes with a slotted spoon to a plate.

Peel the skin off the tomatoes, roughly chop and set aside.

Make Creamy Vegan Tomato Celery Soup:

Heat a pressure cooker.

Add olive oil, when it gets warm, add sliced onions & saute for 30 secs.

Add chopped garlic, celery, cauliflower & mix well.

Add tomatoes, cashew nuts and mix again.

Add basil, oregano, red chili powder, black pepper powder and give it all a mix.

Add vegetable stock, salt, coriander leaves and mix well.

Close with the lid and cook for 2 whistles.

After the pressure releases, open the lid & blend it all using an immersion blender.

If you do not have an immersion blender, wait for it to cool a bit, transfer to a blender & blend well.

The consistency of the soup can either be creamy smooth or chunky for some texture.

Serve this creamy vegan tomato celery soup in individual bowls.

Sprinkle some freshly ground black pepper on top for added heat with toasted bread or crunchy croutons.


I have blanched the tomatoes but if you don’t mind the skin, use it as such.

Banana Cream Chocolate Truffles

TOTAL TIME: Prep: 35 min. + freezing

YIELD: about 4 dozen.


1 package (14.3 ounces) Golden Oreo cookies

1 package (8 ounces) cream cheese, softened

2 teaspoons banana extract

1/3 cup mashed ripe banana

1 pound milk chocolate candy coating, melted

Dried banana chips, coarsely crushed


1. Pulse cookies in a food processor until fine crumbs form. In a bowl, beat cream cheese and extract until blended. Beat in banana. Stir in cookie crumbs. Freeze, covered, until firm enough to shape, about 2 hours.

2. Shape mixture into 1-in. balls. Dip cookie balls in candy coating; place on waxed paper-lined baking sheets. Top immediately with banana chips.

3. Refrigerate until set, about 30 minutes. Store in a covered container in the refrigerator.

bottom of page