Quick and Easy Vegan Parmesan


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One of the great uses of cheese is how easily you can make it a topping for almost any savory dish and it almost always will make it more delicious. This is part of what makes giving up cheese one of the hardest parts about going vegan. While this recipe isn’t made to taste like parmesan, it works as a healthy and tasty alternative that has a similar use and effect.

Sprinkle it on top of pasta, a salad or anything else you can think of.


  • 2/3 cup of Roasted, Unsalted Cashews
  • 1/3 cup of Nutritional Yeast
  • 2 tbsp of Garlic Powder
  • 2 tbsp of Lemon Pepper
  • 1 tbsp of dried Oregano
  • 1 tbsp of dried Parsley
  • Add salt and pepper as preferred.

*Makes 6 servings


  1. Add cashews into high speed blender (e.g. Vitamix) or food processor until it forms a powdery texture. Stop once a powdery texture is reached, otherwise it will turn into a nut butter.
  2. Mix nutritional yeast and seasonings with cashew powder in a bowl.
  3. Sprinkle onto pasta, salad or any other recipe to your liking.



Brussel Sprouts with Tahini


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This is one of my favorite recipes to use when I want a quick, easy and delicious way to add more veggies into my day. I use this same recipe with spinach, broccoli or really any other veggie I’m in the mood for.


  •  3 cups of Frozen Brussel Sprouts (1 package)
  • 3 tbsp of Tahini
  • 2 tbsp of Nutritional Yeast
  • 1 tbsp of Lemon Juice
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Oregano
  • Lemon Pepper
  • Salt

*Makes 2 servings


  1. Cook Brussel sprouts as directed on package.
  2. Mix with the rest of the ingredients.
  3. Eat and enjoy!


Pesto Hummus


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  • 2 cans or 3 cups of Chickpeas (save of the juice).
  • 3 tbsp Pine Nuts
  • 3 cloves of Garlic
  • 6 tbsp of Basil Paste (or fresh basil if you have it in)
  • 1 tbsp of Olive Oil
  • Juice of 1/2 a Lemon
  • Salt and Pepper to taste (optional)

*Makes 6 servings

**Use vegetable broth if you don’t use canned chickpeas.


  1. Add 1 can of chickpeas into a  blender with the chickpea juice until smooth.
  2. Add in the pine nuts, garlic, basil/ basil paste, olive oil and lemon juice. Blend.
  3. Strain the second can of chickpeas and add to the blender. Add the juice until the right texture is reached.
  4. Keep blending until a smooth consistency is reached.
  5. Add salt and pepper to taste.
  6. Enjoy with whole wheat pita, add to a wrap, use in a salad or dip your favorite veggies in it.

Chickpea Tomato Curry


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  • 1 can of Chickpeas (low sodium)
  • 3/4 cup of Brown Basmati Rice
  • 2 Tomatoes
  • 4 oz. Tomato Paste (low sodium)
  • 1/2 Onion
  • 4 cloves of Garlic chopped finely
  • 1-2 Tbsp of Fresh Ginger chopped finely
  • A few splashes of Lemon Juice
  • Cilantro
  • Curry Powder
  • Cayenne Pepper Powder

*Makes 2 servings


1. Cook rice as instructed.

2. Chops tomatoes and onions and heat in sauce pan with 1/2 cup of water.

3. Add the rest of the ingredients to the sauce and simmer until the rice is ready.

4. Combine rice and sauce.

Black Bean Salad

Black beans are one of the best budget-friendly healthy foods. They are an excellent source of iron, fiber and other nutrients. They also are great for making dishes with a Southwestern flavor.


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  • 1 cup Black beans (cooked)
  • Onions
  • Cherry tomatoes
  • 1/2 Avocado
  • Juice of 1 Lime
  • Cayenne pepper powder
  • Salt (if beans are unsalted/ low sodium)
  • Cilantro


  1. Prepare black beans as packaging instructs. (Remember to think ahead if you are using dry beans)
  2. Let cool in refrigerator. 
  3. Chop veggies and add to black beans.
  4. Add lime juice, salt and cayenne.

Spinach and Quinoa Dish

Quinoa is a great filling alternative to rice or pasta and it gives a nice boost of protein. I threw the quinoa together with a bunch of other ingredients and this was the result. Enjoy 🙂

Spinach and Quinoa

Spinach and Quinoa Nutrition Facts

*The sodium intake will vary depending on which specific brands are used. Look for unsalted frozen spinach to have it lower than the one listed in the nutrition facts.


  • 1.5 cup Quinoa (cook with 3 cups of water)
  • 1 full bag of Frozen Spinach (2-3 cups)
  • 1/2 Onion
  • 6 cloves of Garlic
  • Garlic Powder
  • 1/2 cup of Grated Parmesan
  • 1/8 cup of Lemon Juice
  • 1 tbsp Dijon Mustard
  • 1/2 cup of Liquid Egg Whites

* Serves 6


  1. Cook Quinoa (2 cups of water for 1 cup of quinoa). Put in pot and bring to boil, them put stove on low. Cook until ready (~15 minutes).
  2. Cook frozen spinach in microwave, cook according to instructions on bag.
  3. Chop onion and garlic.
  4. Put all ingredients listed in oven dish and stick in the oven for about 15 minutes at 300 F.