Side Dishes/Soups



An autumn classic...and delicious! The coconut milk adds richness while making the soup okay vegan diets.


2 tbs olive oil

2 onions, minced

2 cloves garlic, minced

1 one-inch-piece ginger root, peeled and minced

2 ½ pound pumpkin or butternut squash, peeled, seeded and cut into 1" cubes

1 15 oz can coconut milk, well shaken

Pinch Serrano chile powder or cayenne

Plain yogurt (garnish/optional)

Pepitas – toasted squash seeds (garnish/optional)

1) In a large pot, heat the olive oil and sauté the onions, garlic, and ginger lightly.

2) Put the peeled and cubed squash in the pot and add just enough water to cover. Cook on medium high heat for 25-30 minutes — or until squash can be easily mashed against the side of the pot with a spoon. Cool for 15-20 minutes.

3) Puree the soup. If you are using an immersion blender, add coconut milk and chile before pureeing. If you are working in batches using an electric blender, add a bit of the coconut milk and chile in each batch.

4) Return the pureed soup to the pot and gently reheat. Season to taste with sea salt.

Serve...Garnish with yogurt and pepitas (optional)

Roasted Brussel Sprouts


This recipe is a healthy and fun way to get people to eat brussel sprouts. Most people do not like brussel sprouts. Adding the maple syrup to the roasting process adds sweetness and nutrients! Also, this recipe makes a fun and decorative way to add the dish to your table.

The difference between grades of maple syrup. 

NOTE! DO NOT but any syrup. Read the label. The ingredient list should have 

one item: Maple Syrup! Most comercial brands ar emade of corn syrup and are 

devastating to your health.

HISTORY: In the USA maple syrup is divided into two grades: Grade A and Grade B.Grade A is usually categorized as Light, Medium and Amber and is easily found at most local stores. Grade B is usually used in cooking/baking and has a rich maple taste with a caramel undertone. All grades of real maple syrup are an outstanding source of manganese and zinc. However, the sap from the beginning of the season creates paler syrups, and as the season progresses the syrup gets darker. Darker syrup is more nutrient rich. So if you want more nutrients, reach for the Grade B syrup.


Brussel Sprouts on the stem (or loose if you can't find them on the stem)

1/4 c. Olive oil

2/3 c. Maple Syrup (Grade B preferred)

Sea salt (I used smoked sea salt)

Fresh ground black pepper

Garnish of pepitas or cranberries if serving on the table.

Preheat oven to 350...

1) If using brussel sprouts on the stem you will want to nuke the stem/sprouts for a minute in a covered dish or saran wrap for about a minute to precook the stem. The stem is edible so do not discard it! If using loose sprouts, skip this step.

2) Wisk the olive oil and maple syrup together.

3) Put the brussel sprouts on a cookie sheet (line it with foil if you want fast cleanup. Otherwise the syrup will need an overnight soak to get off the pan).

4) Thouroughy coat the brussel sprouts with the maple/oil mixture.

5) Sprinkle with sea salt and fresh ground black pepper.

6) Roast for approx 45 minutes. If on the stem test the stem to see if it's done by pricking it with a fork.

Plate and garnish....enjoy!




1 t coconut oil

1 large garlic clove, chopped

1 medium onion, diced

5 diced peppers (I used 2 poblano, 2 sweet ancient reds and 1 green pepper)

1/2 habanero pepper, diced

1T cumin

3 smokey chipotles in adobe sauce

1T chili powder

2T honey

1/2 t sea salt

1/4 t cloves

2 cans organic diced tomatoes

2 cans organic black beans 

2 cans organic pinto beans

*NOTE I used the 15 oz cans, organic, some of the brands add high fructose corn syrup, so beware.

The meat of 1/2 coconut, plus the milk

1/2 bunch fresh cilantro



Saute the garlic and onion in the coconut oil til browned.

Add the Peppers and saute til soft

Add the habanero***, cumin, chipotles, chili powder, honey sea salt, cloves and stir in thoroughly.

Add the black beans, pinto beans and tomatoes

Remove the milk from the coconut and add it to the mix

In a food processor, grind up the coconut and add to the chili (this will give the chili some texture with the flavor)

chop 1/2 bunch cilantro and stir in.

Let simmer (it's better the  next day as in all stews and soups!)

When ready to serve, garnish with plenty of fresh pineapple. The Pineapple gives the heat from the peppers some sweet.

***Remember to add the habaneros pepper slowly to taste. I used 1/2 a large pepper, but others may not like it as hot. :)

Zesty Zucchini Chips



1 lime (2T Fresh Lime Juice, 1T lime zest)
Chili powder
Pink Himalayan Sea Salt
Grapeseed Oil, or coconut oil (coconut oil must be liquid, hence grapeseed being the better choice)
4 zucchini sliced thin

Preheat oven to 250
Slice zucchini into chips(About 1/8" wide)You can also do fries...
Combine the lime juice, chili powder and lime zest 
Add the zucchini and toss well til coated

Place zucchini on baking sheet lined with parchment paper
Drizzle with grapeseed or coconut oil and sprinkle with the Himalayan Sea Salt. Bake until crispy (about 50-65 minutes).

Vegetable Terrine


This is so easy to make. But you need to make it the day before you are planning to eat it as it needs so sit in the fridge overnight.

INGREDIENTS: (Use what you like, these were just my own)

1 bunch whole collard leaves (or kale, mustard whatever you like)

1 bunch spinach

1 yellow zucchini

2 roasted red peppers

fresh basil leaves

feta cheese (I used herbed)

sun dried tomatoes in oil

1) Steam the collard leaves, spinach.

2) Thinly slice the zucchini, and steam

3) Assemble the terrine by lining the pan with half the collard greens. Then (just like lasagna), layer the rest, basil, sun dried tomatoes, feta cheese, zuchinni and roasted red peppers. Repeat until you have used up the ingredients. Now layer the top with the remainder of the collard greens.

4) Fold the plastic wrap over the top of the terrine and put a weight on it. (I used a big can of something Don had in the cupboard)….press the weight into the pan to smash ingredients together.

5) Place in fridge overnight.

6) Every 3-4 hours drain excess liquid out of the pan.

When ready to eat, remove from the pan lifting it with the plastic wrap.

Using a VERY SHARP knife, cut into slices and enjoy!

Sweet and Spicy Green Beans



Who knew that green beans would be great with a sweet and spicy sauce?

(I'm sure you could do this indoors too)​​​​

In a Pyrex casserole dish big enough for your beans, (I had a pound of fresh string beans)

Clean beans, cutting off the ends (the tough part of the bean)​​​​

and place them in the Pyrex dish.

Add to the beans:

2T Coconut Aminos (available at Vitamin Shoppe, EarthFair or Whole Foods), this is liquid aminos from coconuts that taste like teryaki sauce (good for you!)​

1 minced garlic clove

2 t​​​sp pure maple syrup

​1/2-1 tsp hot sauce (I used habanero)

2 tsp olive, flax or avocado oil


Place on grill​ and turn to mix occasionally till done.

In the meantime, toast 2 tsps of sesame seeds on foil off to the side. When the beans are tender, sprinkle the ​​toasted sesame seeds on top and serve.

These were AMAZING!

Zucchini Casserole



2 zucchini, cut in half lengthwise, then cut in to 1/2 moon shapes

2 cups quartered ripe tomatoes (or grape tomatoes)

1/2 sweet onion, minced (or red onion to add color)

3 cloves garlic, minced

1/2 teaspoon crushed red pepper

1/2 cup olive oil

Salt and pepper to taste

1/2 cup grated Parmesan cheese

1 tablespoon garlic powder

1 tablespoon chopped fresh basil


1. Preheat oven to 450 degrees. Lightly oil a 9x13-inch baking dish.

2. Combine the zucchini, tomatoes, onion, garlic and red pepper flakes in the prepared baking dish.

3. Drizzle with the olive oil, season with salt and pepper, and mix well.

4. In a separate small bowl, combine the Parmesan cheese, garlic powder and fresh basil. Set aside.

5. Roast vegetables until tender or slightly golden, about 20-25 minutes. Remove from oven; sprinkle with the Parmesan mixture. Serve warm or at room temperature.


White Bean & Spinach Side Salad

White Bean/Spinach Side Dish (Salad)

This is fresh, tasty and clean. A great dish to take to those pot lucks!


1 tsp grated lemon rind
3 tsp fresh lemon juice
2 cans (15 oz) cannelloni beans (unsalted, rinsed and drained)
1 c. packed fresh baby spinach leaves, thinly sliced
1/2 c. thinly sliced green onion
12 green olives, pitted and finely chopped
2 tsp olive oil
1/4 tsp fresh cracked pepper
1 1/2 cloves garlic, minced


Combine the lemon rind, juice, oils and pepper in a medium bowl. Stir with a whisk. Add beans, garlic, spiac, green onions and olives. Stir to combine.

Chill and serve. 

Protein Bowls


This dish is super-easy to make. I wanted a high in protein dish that I could convert for the boyfriend (the meat-eater) for dinner.  This quick dish is packed with protein AND flavor!
When I cook I don't do exact measurements, but 1 can of both beans makes enough for 3-4 bowls.


All Natural Chicken Breasts (for the meat eaters, figure 1 breast per person)
1 can Black Beans (rinsed)
1 can Garbanzo beans (rinsed)
shredded sharp cheddar cheese


You can alter these if you wish...I love spicy foods.
Smoked Paprika
Chipolte Powder or a Chipolte in Adobe Sauce
Sea Salt
Black Pepper

1) Dice the chicken and cook it up in a nonstick pan. Add spices to taste.
2) Drain and rinse beans
3) Using oven proof bowls, layer the chicken on the bottom, then the two beans. Add a little more spice.
4) Top with shredded cheese.
5) Bake at 375 degrees until the cheese is melted and the beans are hot. (Be careful, this doesn't take long).

I top mine with hot sauce, but use your own judgement. 

Eggplant Nuggets




3 large eggplants

4 eggs (vegans can use olive oil or coconut oil mixed with honey to make the nugget coating stick to the... eggplant)

3 cups of Almonds (or use hemp seeds as an alternative)

1/2 tablespoons of Turmeric

3 tablespoons of Himalayan Salt

1 teaspoon of Cayenne Pepper (more if you want it spicy)

Extra virgin Coconut Oil for cooking


1. Chop the egg plant into cubes for the nuggets 

2. In a bowl whisk the eggs. Drop the eggplant cubes into the egg and let it soak

3. Mix the turmeric, almonds, cayenne pepper and himalayan salt in a blender until you have a smooth crumbly consistency

4. Place one eggplant cube at a time into the spice coating mix and cover well. Do this with all of them

5. In a fry pan heat the oil. When it is hot and sizzling add the eggplant nuggets to the pan and let it cook until the outside is a crunchy golden brown





1 large head of cauliflower, cut into medium florets


1 cup unsweetened almond milk, plain

3/4 cup chickpea flour or oat flour

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

2 tablespoons nutritional yeast


3/4 cup Frank's Hot Sauce or Buffalo Sauce of your choice

1/4 cup your favorite spicy bbq sauce

1 tablespoon soy-free earth balance or coconut oil

Preheat oven to 450 degrees. Coat a baking sheet lightly with oil or line with parchment paper. Whisk batter ingredients together in a bowl. Dip cauliflower pieces in the batter until well coated and place on baking sheet. Bake in oven for about 20 minutes, or until crispy.

While the cauliflower is in the oven, gently heat the hot sauce, bbq sauce and Earth Balance or coconut oil together until warm and melted. Pour sauce over cauliflower to coat and bake for about 5-8 more minutes. Remove from oven and serve immediately.


Almond Coating for frying (with coconut or grapeseed oil)
Use as a substitute for any coating


3 cups of Almonds (or use hemp seeds as an alternative)

1/2 tablespoons of Turmeric

3 tablespoons of Pink Himalayan Salt

1 teaspoon of Cayenne Pepper (more if you want it spicy)