Spicy Black Bean Tortilla Soup {DF + GF}

Spicy Black Bean Tortilla Soup INGREDIENTS: 4 corn tortillas 1 tbs. olive oil (ghee or coconut oil work too)  1 large yellow onion, diced 1 jalapeno pepper, seeded and diced 2 tbs. taco seasoning blend (see recipe below)  Juice of 1 lime 2 (28-ounce) cans no-salt-added diced tomatoes (or with green chilis) 1/4 cup fresh cilantro,Continue reading “Spicy Black Bean Tortilla Soup {DF + GF}”

Easy Vegan Mushroom Alfredo

INGREDIENTS SAUCE 1 teaspoon olive oil ½ yellow onion, chopped 3 garlic cloves, crushed 3 cups (12 ounces) chopped cauliflower 1 cup vegetable stock or water 1–2 tablespoons nutritional yeast  2 teaspoons lemon juice 1–2 teaspoons sea salt  ½ teaspoon soy sauce (gluten-free or coconut aminos, as needed) PASTA 6-8 ounces mushrooms, sliced pasta of choice INSTRUCTIONS Heat the oil in a medium-sized pot over medium-highContinue reading “Easy Vegan Mushroom Alfredo”

Coconut-Braised Collard Greens

This was my first time making (and maybe eating?) collard greens! They caught my attention at the grocery store. Before I share the recipe, I want to share some pretty AMAZING facts about collard greens. Collard greens are in the cruciferous veggie category (think broccoli, cauliflower, brussel sprouts, etc.). Cruciferous veggies are HELLA good forContinue reading “Coconut-Braised Collard Greens”

Korean BBQ Cauliflower Cups

Korean BBQ Cauliflower Cups Cauliflower Lettuce Wraps:* 6–8 cups small cauliflower florets (1 large or 2 small heads)* olive oil* salt* butter lettuce cups* spicy mayo (see below) Sauce:* 1/2 cup coconut or soy aminos* 1/4 cup honey* 1 clove garlic* 1-inch knob fresh ginger* 1 tablespoon rice vinegar* 1 tablespoon sriracha*1 tablespoon toasted sesameContinue reading “Korean BBQ Cauliflower Cups”