Thai Cucumber Salad


The flavors of this cucumber salad are amazing. And the best part? It is light and healthy! You simply need a few ingredients that are listed below and your cucumber salad will be ready in just a couple of minutes.


- 2 cucumbers, peeled, sliced
- 2 roasted red peppers, diced
- 2 cloves garlic, minced
- 1 Tbls tamari
- 2 Tbls vegan fish sauce
- 1 Tbls lime juice
- 1/4 tsp cayenne
- 1/4 c cilantro, chopped
- 1/4 c cashews
- 1/4 c green onion, chopped

1. Slice cucumbers and dice peppers, set aside
2. In a medium bowl, whisk together the garlic, tamari, fish sauce, lime juice and cayenne. Add to sliced cucumbers. Top with cilantro, cashews and green onion

Danielle’s Dilly Pasta Salad

I don’t normally name dishes after myself, but, I thoroughly enjoyed this one. I will undoubtedly make it again and again. The chickpeas give the salad protein packed goodness which makes it all the more satisfying. Also, by using oil, it is much lighter than pasta salads that are heavy cream based. You can easily make this vegan by omitting the feta or using a vegan cheese, Daiya is a great vegan cheese brand.


- 2 1/2 c fusilli pasta
- 6 oz feta
- 1/4 c capers
- 1/4 c chopped kalamata olives
- 2 roasted red peppers, diced
- 2 cans of chickpeas, rinsed
- 2 cucumbers, peeled, seeded and diced
- 1/2 c olive oil
- 1/4 c white wine vinegar
- 1/2 shallot, finely minced
- 1 tsp dried dill (use fresh if you can)
- salt and pepper to taste

1. Cook pasta until al dente, rinse under cold water once it’s done
2. Stir remaining ingredients in a large bowl, add the pasta. Enjoy!


Marinated Cauliflower Salad


I had the pleasure of making this dish at the Green Scene in Walker, Minnesota. It is light, refreshing and extraordinarily delicious! I suggest making a batch of this on a Sunday night and you’re set for lunch for the week.


- 2 c sliced cauliflower
- 3 roasted red peppers, diced
- 1 tsp oregano
- 1 tsp marjoram
- 1/4 chopped green onions
- 3 Tbls lemon juice
- 1/2 c kalamata olives, sliced
- 1/4 c olive oil
- Salt and pepper to taste

1. Add everything together and let sit for 20 minutes before eating


Roasted Broccoli with Tempeh Sausage


I sometimes forget how delicious tempeh is. This sausage recipe is really simple and satisfying. I think it is way better than the funky processed crumbles you can buy in the store. Homemade is the way to go! These sausage bites would go perfect on a pizza or in a pasta sauce, too. I was lazy and paired it with some roasted broccoli. I encourage you to get more creative.

Roasted broccoli recipe here.

Tempeh Sausage


- 8oz package of tempeh
- water
- 1 Tbls olive oil
- 1 Tbls tamari
- 1 tsp dried basil
- 1 tsp marjoram
- 1/2 tsp red pepper flakes
- 2 cloves garlic, minced

1. Crumble tempeh in a pan and add enough water to cover pieces. Simmer for about 15 minutes or until water has dissolved
2. Add remaining ingredients. Cook until tempeh begins to brown

Valentine’s Day Chocolate Brownie Cupcakes


This is perhaps the best brownie recipe I have tried to date. With that being said, it is unfortunately not vegan friendly. The recipe calls for 4 eggs and a lot of butter. Granted the butter is an easy substitute. Usually anything over 2 eggs gets to be tricky when subbing with flax or Ener-G powder. It’s definitely worth a try though! Until then, the recipe will be vegetarian.


- 1 1/4 c unsalted butter
- 2 1/4 c sugar
- 1 1/2 c cocoa powder
- 2 tsp vanilla
- 1/2 tsp salt
- 1 Tbls water
- 4 eggs, chilled
- 2/3 c flour
- 1 1/2 c walnuts
- handful of chocolate chips

1. Melt the butter, stir, and keep butter heating until brown specks start to form
2. Remove from heat, add sugar, cocoa, vanilla, salt, and water. Let cool for 5 minutes
3. Preheat oven to 325F and line cupcake tin with liners
4. Whisk eggs one by one into the cooled mixture until you have a glossy, unified consistency
5. Fold in the flour and stir for 1-2 minutes
6. Next, add the walnuts and scoop into cupcake liners
7. Top with chocolate chips and push the chips into the center of the cupcake
8. Bake for 15-20 minutes
9. Let cool before removing from the tin

Paleo Dessert Bites


I was skeptical about these bites for some reason and yet they turned out wonderfully. Next time I will try using a different nut, perhaps a pecan or cashew. I would also encourage add-ins such as coconut or peanut butter.



- 1 c raw walnuts
- 1 1/3 c pitted dates
- 3 Tbls cocoa powder
- 1 tsp vanilla
- dash of salt

1. Blend everything together in a food processor
2. Roll into bite sized pieces

French Toast with Maple Blueberry Compote


Unfortunately I did not measure much for this, but it’s very easy to recreate. For the french toast, I used one large slice of homemade bread…


I then cut the piece into two smaller slices and soaked the bread in a mixture of egg, soymilk, cinnamon and maple syrup. I fried the slices in a little coconut oil over medium heat.

While the french toast was cooking, I put about 1/2 c of frozen blueberries in a pan over medium heat. Once the berries began bursting, I added a dash of maple syrup extract and a tablespoon or two of maple syrup.

Plate the french toast and top with a slice of butter and sprinkle of cinnamon before topping with the compote.


Roasted Beet Salad


I’m not quite sure what all the fuss is about beets. They have a beautiful, earthy flavor and are packed full of nutrients such as folate, potassium and fiber.

To make them the star of this salad, I simply roasted a golden and red beet, with skins on, drizzled with oil, at 400F until tender.

After roasting, I let them cool, then peel the skins off. Chop them into bite sized pieces and add other salad ingredients to your liking. I had some local goat cheese on hand, so I used that along with diced yellow peppers. I dressed the salad with a simple olive oil/balsamic dressing. Serve with a nice piece of warm bread and butter.

Dulce de Leche Cupcakes


My friend recently asked me to make him a tres leches cake and while I normally could do so, I was missing the main ingredients. Instead I created sinful dulce de leche cupcake with a salted butter caramel glaze. Some of my best creations come from improvising. These cupcakes turned out great!


- 1 1/4 c flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 c sugar
- 1/4 c packed light brown sugar
- 1/3 c oil
- 1 c non-dairy milk
- 2 tsp vanilla
- 1 tsp grated lemon zest

For the glaze
- 1/2 c non-dairy milk
- 1 Tbls cornstarch
- 1/4 c brown sugar
- 1 Tbls butter
- 1/4 c maple syrup
- 1/2 tsp caramel extract
- coarse sea salt

1. Preheat oven to 350F
2. Sift together dry ingredients
3. Beat together wet ingredients
4. Create a well in the dry ingredents, pour wet into dry and stir until everything is mixed together
5. Pour into 12 cupcake liners, bake for 22-24 minutes
6. While cupcakes are baking, create the glaze by heating milk and cornstarch, stirring well
7. Once mixture simmers, add brown sugar and butter. When this thickens, add maple syrup and extract
8. Let cupcakes fully cool before adding the sweet and sticky glaze. Top with a few sprinkles of course sea salt

Root Veg Curry with Chickpeas and Kale


This was my first time fully deconstructing a curry recipe and building one from what I had in my pantry. Overall, it turned out pretty great! I think the main downfall was subbing unsweetened almond milk for the coconut milk. But, as they say, desperate times call for desperate measures…pun intended ;) Enjoy!

- 1 small sweet potato, peeled and diced
- 1 small rutabaga, peeled and diced
- coconut oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1″ chunk of ginger, minced
- 2 Tbls curry powder
- 1/2 tsp garam masala
- 2 Tbls tomato paste
- 1 jalapeño, diced
- 3 c veg broth
- 1 bunch of kale, destemmed and torn into bite sized pieces
- 1 can of chickpeas, drained and rinsed
- 1 c milk of choice (go for coconut milk!)

1. Roast the root veggies at 400F for about 20 minutes
2. Sauté onion, garlic and ginger in coconut oil until fragrant
3. Add spices, paste, jalapeño and broth. When root veggies are done, transfer them to the pot and simmer for about 5 minutes
4. Next, add the remaining ingredients. Cook until the kale has wilted
5. Serve over basmati rice. Feel free to add salt as I have a tendency to omit this