Vegan Nachos

The Best Vegan Nachos

When you think of nachos, you probably imagine gooey cheese smothering perfectly salty, crunchy tortilla chips.  Ever since I stopped eating dairy, I haven’t been able to find a good substitute for cheese, that was even worth eating.

This week, things changed.  Thanks to a post on Vegan Cuts, I found the perfect nacho cheese.

For Vegan Nacho cheese sauce:

1 cup almond/soy milk (I use the 30 calorie Almond original)
¼ cup nutritional yeast
1 T tomato paste
1 Tbs organic corn starch
1 tsp lemon juice
½ tsp onion powder
¼ tsp Garlic powder
¼ tsp. turmeric
½ tsp sea salt (to taste)
1 Tbs Jalapeno (optional)


Pour milk into sauce pan over medium heat.  Whisk in all other ingredients and turn heat up until it starts to boil.  Continuing to whisk until mixture is smooth.  Once it boils, cover pan and turn heat down to simmer for about 10 minutes.


For Nachos:
tortilla chips
½ a pack of veggie soy crumble, beans (any kind you enjoy), or vegan chili
½ diced onion
2-3 roma tomatoes, diced
1 avocado
shredded lettuce

Preheat oven to 350 degrees.
While cheese is simmering, I like to assemble the first few layers of the nachos.  As a rule of thumb, I like to use the heaviest ingredients at the bottom.
I use a square pyrex dish about 9 by 9, (this could vary depending on how many people you are serving).

First layer the chips on the bottom, ensuring all the corners of dish are covered.  Next, layer the soy crumble, vegan chili or some sort of beans.
Next (when ready) drizzle the cheese across your nachos.
Bake for about 5-10 minutes.
Once out of the oven, add chopped tomato, avocado, shredded lettuce, and cilantro.
Serve with side of salsa.


Black Pepper Corn Kelp Noodles

Ever been to M.A.K.E., in Santa Monica? Well Matthew Kenney created this amazing Raw dish of Black Pepper Kelp Noodles.  It was love at first bite, and this year Rene made it for my birthday dinner. Amazingly, it’s actually not as difficult as you would think.

For the noodles, you will need:

½ lb Kelp Noodles
1/2 tsp baking soda
1 Tbs. tamari
1 Tbs. Olive Oil
1 Tbs. Agave

For the cashew cream
1 cup soaker cashews
¾ cup filtered water
½ tsp. black pepper corns (we add a lot more, because I LOVE PEPPER)
¼ cup lemon juice
2 Tbs. nutritional yeast
½ tsp. sea salt

Snap peas:
1 cup snap peas
1 Tbs. lemon juice
1 tsp. olive oil
pinch of salt

Start by soaking the cashews in water.
To make kelp noodles, empty the bags and rinse well.  Soak noodles in warm water with baking soda for about 15 miunutes.  Rise well.  Next marinate noodles in tamari, olive oil, and agave.  Cut with scissors.

For the cream: blend all ingredients until smooth.

Slice peas, and toss with olive oil, lemon, and salt.

Mix noodles with cream and top with snap peas, and there you have it!

Sun-dried Tomato, Mushroom, and Spinach Quiche


1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
3 tbsp water, as needed

1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 yellow onion, thinly sliced
3 large garlic cloves, minced
10-oz sliced cremini mushrooms
1/2 cup green onions, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste

Preheat oven to 350F and lightly grease a round 10-inch tart pan (I used a 9-inch glass pie dish).

Wrap rinsed tofu in towels to press out the water while you prepare the crust.

quiche.crustFor the crust:
Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.

Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.

Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.

Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

For the filling
Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy.  Add a splash of almond milk to help with consistency.

mushroomsIn a skillet, add oil and sauté the onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.

fillingRemove from heat and stir in the creamy tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.

Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.

Leftovers can be refrigerated for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.

Sweet and Spicy Quinoa Hash

Sweet and Spicy Quinoa Hash

2 sweet potatoes, peeled and cut into cubes
3 stalks of kale, chopped
1 clove garlic, minced
1 tsp coconut oil
1 cup cooked quinoa
pinch of red pepper flakes

In a skillet over medium heat, warm 1 tsp of coconut oil.  Add a pinch of red pepper flakes and sweet potato, then sauté for 5 minutes.  Stir in kale and garlic, and a pinch of salt.  Saute until kale has wilted, about 3 minutes.  Add cooked quinoa and cook through.

(original recipe from Women’s Health, May 2013)

Curried Lentil, Squash, and Apple Stew

Serves 6
(from Chloe’s Kitchen)

2 Tbs olive oil
1 onion, diced
1 carrot, peeled and diced
3 garlic cloves, minced
1 Tbs curry powder
1 ½ tsp sea salt
½ cup dried lentils
2 ½ cups vegetable broth
2 tbsp tomato paste
3 cups peeled butternut squash (1/2 inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

In a large pot, heat oil over medium-high heat, and sauté onions and carrots until almost soft.

Add garlic, curry, and salt.  Let cook a few minutes, then stir in lentils, broth, and tomato paste.  Bring to boil, cover, and simmer for 25 minutes.


Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender.  Uncover and stir in spinach until wilted.  Add salt to taste and serve.



Whole Wheat Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ or ground flax seed
1 teaspoon salt
1 tablespoon agave


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add agave and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
  4. Roll dough on a floured pizza pan and poke a few holes in it with a fork.
  5. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.


Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

2 Tbs Canola Oil
1 small yellow onion, chopped
2 cloves garlic, minced
jalapeno pepper, seeded and minced
2 Tbs. curry powder
1 large sweet potato, cut into ½ inch pieces
15 oz can chick peas (drained and rinsed)
15 ox can coconut milk
1 cup frozen peas
1 can diced tomatoes
1 cup water
Cooked Brown Rice (optional)

In heavy sauce pan heat oil over medium-low
Add onion, garlic, jalapeno
Cook 5 minutes until everything softens
Add curry and stir
Add salt and pepper
Add sweet potato, chickpeas, coconut milk, and water into pan
as soon as it starts to boil, reduce heat to medium-low and simmer until sweet potato is tender (about 15 minutes)
Add peas and tomato; stir occasionally until heated through (about 4 minutes)
Serve over rice and with Homemade Vegan Flat Bread

Spicy BBQ Chickpea Burger


Spicy BBQ Chickpea Burgers

Ingredients (about 8 patties)

  • 1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked chickpeas)
  • ½ cup dry quinoa (1 ¼ cup cooked)
  • 3 tbsp sunflower seeds
  • 2 large garlic cloves, minced
  • 1/2 cup diced red pepper
  • 1 jalapeno, seeded and diced
  • 1/4 cup diced red onion
  • 1 small carrot, grated
  • 1/4 cup minced fresh parsley
  • 3 tbsp BBQ sauce
  • 1/4 cup breadcrumbs, or more as needed
  • 2-3 tbsp ground flax
  • 1/4 tsp red pepper flakes
  • Fine grain sea salt, to taste



1. Prepare the quinoa by cooking according to package.  Drain and rinse chickpeas.

2. Finely chop the garlic, both peppers, and onion (this can also be done in a food processor) and grate the carrot.

3. In a food processor or blender, pulse the quinoa and chickpeas until well combined.  In a large bowl, combined chickpea mixture, veggies, sunflower seeds, BBQ sauce and ground flax seed.

4. Add salt and red pepper flakes, to taste.

5. Form 6-8 patties and pack dough together tightly, if there are enough hungry people around to devour them.  (If not I made to order, and kept the remainder of the mix in the fridge until ready for more.)

6. You can cook these in a skillet or in the oven.  Place on skillet 7-10 minutes until golden brown, then flip and brown other side.  (You can also cook in the oven an additional 10-15 minutes in oven at 475, if desire.  Add your choice of toppings (avocado, tomato, and an extra dap of BBQ sauce are all great choices), serve, and enjoy!

Curried Quinoa Wrap

Curried Quinoa Wrap with Avo-Citrus Slaw.
vegan, makes 3 wraps (plus leftover quinoa)

Curried Quinoa:
4 tsp Curry
1 Tbsp Extra Virgin Olive Oil
2 tsp sea salt
2 1/3 cups dry, unrinsed quinoa
3 cups water

fold into cooked quinoa:
1 1/2 cups frozen peas (thawed or warmed)
1/2 cup salted cashews
1/2  sweet onion, chopped
2 Tbsp rice vinegar
1/4 cup tahini (add less for fluffier quinoa)
1 satsuma or seedless tangerine, peeled/diced
2 Tbsp maple syrup (or agave)
1/4 cup chopped mint (optional)
2 Tbsp nutritional yeast (optional)

Avo-Citrus-Tahini Slaw:
 from 1 lime
1 avocado, diced
1 cup shredded or matchstick carrots
1 cup shredded lettuce
2 Tbsp tahini

1. Prep your slaw and toss well. Place in fridge to marinate/chill until ready to assemble wraps.
2. Heat your quinoa ingredients (not toss-in ingredients though) on stove in large soup pot. Bring to a boil. Cover with lid and reduce to a simmer. Simmer for about 11 minutes. Turn off heat. Let sit, lid-on for about ten minutes. Lift lid and fluff with fork.
3. Add the toss-in ingredients to the still-hot soup pot. The warm quinoa will gently heat and cook these ingredients. Yet the onions and cashews will still stay nicely al dente.
4. Grab your extra large whole wheat wraps and start adding ingredients…

Coconut Curry Tofu


2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
         1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
1 pound firm tofu, cut into 3/4 inch cubes
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste


Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.


(derived from