Vegan

There is nothing quite like Pumpkin Pie; the rich earthiness of the pumpkin, the complex spices and the flaky crust are all classic elements that come together to create this delicious dessert. The almond milk adds some creaminess and the corn starch substitutes for eggs, giving the pie filling a thick consistency. I suggest topping your slice of vegan pumpkin pie with some whipped coconut cream for the full effect!

Vegan Pumpkin Pie

Yields One Pie

Ingredients:

1 can Pumpkin Puree (15 ounces)

Growing up, my dad would frequently bring Chinese food home for dinner. Those amazing take-out meals usually consisted of lemon chicken, chow fun noodles, and Chinese chicken salad. Every single dish was always mouthwateringly good, but do you know which dish was the star? That’s right—lemon chicken. That unique, tangy, sweet sauce truly made it what it was. If you open up my family’s refrigerator, you’ll mostly see bottles of various sauces, and not much else (we’re sauce people, or connoisseurs, if you will).

Do you ever have trouble planning out meals and pairing foods? I know I do! In an effort to make that planning a little easier, I put together some of my recipes into a full day eating plan for vegan meals! Whether you’re cooking for one, two or maybe a few more, these meal ideas will help you prepare a winning combination every time.

Craving a cheesy sandwich? Try this simple and delicious panini! With just a few ingredients you can create a complex meal in minutes. The cool tomato, gooey cheese and slightly bitter spinach melt together with the balsamic vinegar and form a perfect balance of textures and flavors. I suggest using mozzarella-style cheese, but feel free to experiment with any of your favorite vegan slices. 

Ingredients:

2 slices of bread

3 leaves of spinach

2 slices tomato

4 slices of vegan cheese

Vegan butter

How on earth can lentils taste this good?!

Daal actually means “lentil” but it can also mean a thick lentil stew often prepared in Indian cuisine. The way Daal is prepared makes it seem like a hybrid between a lentil soup and a lentil stew, but stew is definitely the right word.

As the weather gets colder in the Northern Hemisphere, we often find ourselves looking for warming soups, stews, and other hearty meals. This recipe is perfect for a warm fall meal! Since fall is the season of the Vata dosha (light and airy), warm hearty meals are also particularly beneficial for grounding. Whip up this recipe for a nice lunch or dinner that you and your guests are sure to enjoy!

Chickpea Turmeric Soup with Fresh Cilantro

1 tbsp. coconut oil

1-2 garlic cloves, minced

½ white onion, sliced lengthwise

It’s getting colder, and comfort foods seem to be everywhere. Those comfort foods that are full of sodium and/or loaded with pounds of sugar are staring you down; what do you do? I’ll tell ya what you do—you get out of that situation, as fast as you can. I know it can be difficult, but you don’t have to succumb to those temptations that are lurking at every corner. I’m not just saying that, either. For me, there are two food groups—sweet and salty. Whenever I eat something savory, it has to be promptly followed by something sweet. You wouldn’t want me to feel imbalanced, would you?

One of my favorite toppings for pasta, breads and anything savory is this homemade seasoning. With significantly less sodium and fat than dairy parmesan, this recipe is not just healthier, it also gives you a more interesting variety of flavors, while providing an amazingly cheesy texture to anything you top it with. Plus, it is so easy to make--simply throw all the ingredients into a blender and you’re done! I recommend storing it in a glass jar or other airtight container to keep it fresh and ready to use for an extended period of time.

Supplies:

Blender

Soy curls, also known as Texturized Soy Protein (TSP), make a convincing substitute for chicken or other meats in many vegetarian and vegan meals. The high protein content and low cost make TSP an excellent choice for anyone on a budget, but it’s the versatility that makes it a favorite staple for cooks like myself. TSP is easy to store for long periods of time in its dehydrated form and quickly soaks up any spices or sauces that you choose to put it in.

Get your garlic fix with these vegan pizza rolls. Using only pizza dough, a little olive oil, and some spices, you can make a tasty vegan version of this classic appetizer. The ingredients are simple and easy to put together which leaves plenty of room for experimenting and making the recipe your own!  Try melting some vegan cheese on top of the rolls by adding it about half way through the baking time.