tempeh BLT with avocado ~vegan~

Who doesn’t love sandwiches???

Everyone needs a good sandwich now and then…

Here is one of my favorites!

Tempeh BLT with Avocado ~vegan~

Vegan bacon made from tempeh, lettuce, tomato and avocado!

Tempeh sliced thin marinated in bragg’s amino acids, apple cider vinegar, maple syrup and spiced up with chili powder, cumin and paprika.  Baked crispy for the perfect addition to a sandwich or as a side to any morning brunch!

Tempeh BLT with Avocado ~vegan~

This recipe was adapted from a recipe found on www.vegetariantimes.com

tempeh bacon, lettuce, tomato & avocado sandwich ~vegan~
Recipe type: Main
Cuisine: Vegan
  • 1 8-oz. pkg. tempeh, sliced into 12 very thin slices
  • ¼ cup Bragg’s Amino Acids
  • 2 Tablespoons. apple cider vinegar
  • 1 Tablespoon maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • Bread of your choice (toasted)
  • Avocado slices
  • Tomato slices
  • Romaine lettuce
  • vegan mayonaise
  1. Lay tempeh slices in a13- x 9-inch baking dish.
  2. In a small bowl, stir together bragg’s amino acids, apple cider vinegar maple syrup, cumin, paprika and chili powder. Pour over tempeh slices, cover and chill 2 hours, or overnight.
  3. Preheat oven to 300°F. Line a baking sheet with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade.
  4. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices and bake 5 to 7 minutes more, or until crisp and dark brown.
  5. Assemble sandwich using toasted bread, avocado, lettuce, tomato, vegan mayonnaise and enjoy!

To make sweet potato chips:

~Preheat oven to 400 degrees, line a cookie sheet with parchment paper.  Cut sweet potatoes into chips using a mandoline and place in a single file on cookie sheet.  Sprinkle with sea salt and bake 10 minutes, flip and bake for another 2-3 minutes or until edges are golden.  Remove from oven and let set for 10 minutes to crisp up!

Tempeh BLT with Avocado ~vegan~

Not a bad option for a Meatless Monday meal :)

spring pea soup with lemon and dill ~vegan, gluten free~

Fresh, light and screaming of spring!

Spring Pea Soup with Lemon and Dill ~vegan, gluten free~

Fresh peas, kale, leeks, lemon and dill…

Aborio rice and butter beans add a velvety texture, filling and delicious!

Spring Pea Soup with Lemon and Dill ~vegan, gluten free~

Dill, super easy to grow and super healthy for you too!

Got gas???  

Add dill to meals or chew it raw to tame tummy troubles!

Similar to many spring herbs and vegetables, dill promotes detoxification of the liver.  It activates liver enzymes, which attach to toxins in body preventing them from doing damage making dill a chemoprotective food.  The active components in dill are limonene, carvone and anethofuran, which contain antimicrobial and anticancer properties.

Besides adding dill to soup or chewing it raw, try making dill sauce!   Combine fresh dill, olive oil, garlic, lemon juice and lemon zest in a blender.  Blend and serve over roasted vegetables, salads or grains.  Or drizzle it over spring soup like this one!

spring pea soup with lemon and dill
Recipe type: Main
Cuisine: Vegan
  • 3 tablespoons extra virgin olive oil
  • 1 leek, chopped, white parts only
  • 4 cloves garlic, minced
  • 1-2 carrots, chopped
  • ½ cup aborio rice or brown rice
  • 6 cups vegetable broth
  • 4-5 large kale leaves, de-stemmed and finely chopped
  • 1 (15.5 ounce) can butter beans, drained and rinsed
  • ⅓ cup fresh dill, chopped
  • 1 lemon, juiced
  • 1 cup fresh or frozen peas
  • sea salt and pepper
  1. Heat oil in a large soup pot over medium heat. Add leek and sauté for a few minutes, until soft.
  2. Add garlic and carrots, saute for another few minutes or until garlic is fragrant.
  3. Mix in rice. Stir to coat rice with oil.
  4. Add broth, kale and beans. Bring to a soft boil and reduce heat to a simmer. Partially cover and cook until rice is tender.
  5. Stir in dill, lemon juice and peas. Add sea salt and pepper to taste.
  6. Serve with a lemon wedge and enjoy!

Spring Pea Soup with Lemon and Dill ~vegan, gluten free~

I would be so grateful if you could take a few seconds and vote for my recipe!

My Toasted Coconut Chocolate Cream Pie recipe made it to the top 10 in a Nasoya Tofu recipe contest!

If you’re on Facebook…click the link below to vote!


If I win, money will be donated to a good cause!

Many Thanks :)

chickpea chocolate chip cookies ~vegan, gluten free~

I know what you’re thinking…chickpeas???  

chickpea chocolate chip cookies ~vegan, gluten free~

Chickpeas…great for making hummus, but used for making chocolate chip cookies???

These cookies are so chocolatey and chewy you’ll never know they were made with chickpeas, I promise!

I’ll be honest, even I was skeptical of using a whole cup and a half of chickpeas in this recipe!  These chickpea cookies are loaded with folic acid, fiber, iron, zinc, copper, manganese and protein…you can’t say that for your standard chocolate chip cookie that uses butter, white sugar and white flour as the base!  Plus, they are gluten free, vegan and grain free!

chickpea chocolate chip cookies ~vegan, gluten free~

chickpea chocolate chip cookies ~vegan, gluten free~
Recipe type: Dessert
Cuisine: Vegan
  • 1 can (15 oz) chickpeas (or 1.5 cups cooked chickpeas)
  • ½ cup all natural creamy peanut butter
  • ⅓ cup maple syrup
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup vegan mini-chocolate chips
  1. Preheat oven to 350 degrees, line 2 cookie sheets with parchment paper and set aside.
  2. Add all ingredients except for the chocolate chips into a food processor. Blend for a few minutes or until well combined. Cookie dough should smooth and creamy.
  3. Transfer cookie dough to a bowl and fold in chocolate chips.
  4. Use a tablespoon and scoop dough into balls and drop onto cookie sheet evenly spaced.
  5. Bake for 20-25 minutes.
Nutrition Information
Serving size: 22 Calories: 95 Fat: 5 Carbohydrates: 11 Sugar: 5.5 Protein: 3

Depending on how much cookie dough you eat…this recipe makes ~22-24 cookies.

chickpea chocolate chip cookies ~vegan, gluten free~

Go ahead, its monday…treat yourself :)

Mango, Beet and Banana Smoothie Bowl ~vegan, gf~

Sunshine smoothie with a spoon!  

Mango, Beet and Banana Smoothie Bowl ~vegan, gf~

Mango, beets and bananas blended into a breakfast delight!

Topped with granola, fruit and hemp seeds for a smoothie you can bite into!

Mango, Beet and Banana Smoothie Bowl ~vegan, GF~

You can take your favorite smoothie and turn it into a smoothie bowl by decreasing the amount of liquid used.  Don’t be afraid to add greens to the mix either!

Mango, Beet and Banana Smoothie Bowl ~vegan, GF~

Mango, Beet, Banana Smoothie Bowl
Smoothie in a bowl!
Recipe type: Drinks
Cuisine: Vegan
  • 1 cup frozen mango
  • ⅔ cup raw beets, cubed
  • 1 banana, sliced
  • ½ cup vanilla almond milk (consider adding ½ teaspoon pure vanilla if using plain almond milk)
  • 2 dates, pitted (optional, but adds sweetness)
  • 2 tablespoons hemp seeds
  • ¼ cup granola
  • sliced fruit of your choice
  1. Place mango, beets, banana, almond milk, dates and hemp seeds in a high-speed blender such as a vitamix.
  2. Blend until well combined and smooth.
  3. Pour into a bowl, top with granola or toppings of your choice and enjoy!


Mango, Beet and Banana Smoothie Bowl ~vegan, GF~

Did you know?

Getting out in the morning sunlight may help you maintain a healthy weight?

A recent study shows that 20-30 minutes of sun exposure in the early part of the day (8 a.m. – 12 p.m.) may lower an individual’s BMI.  The author of the research study stated “Light is the most potent agent to synchronize your internal body clock that regulates circadian rhythms, which in turn also regulate energy balance.”   A well running circadian rhythm is essential for hormone balance, metabolism and ultimately…weight management.

So get out there and soak in some rays! 

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

A while back my sister-in-law sent me an email with the title Insane Salad Recipe, and boy she wasn’t kidding!  This salad really is insanely good!

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Typically I don’t make many recipes from Food & Wine magazine, but when I read who the contributing chef was, it all made sense!  The original recipe was created by Heidi Swanson…from one of my favorite blogs 101 cookbooks.  Her genius recipes always impress!

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

 I didn’t do much to alter the original recipe except for replacing the honey with agave syrup, increasing the amounts of golden raisins and fresh squeezed lemon juice and adding chopped kale.  Leave it to me to add chopped kale to everything!  For a gluten-free version, substitute quinoa for farro.  Want a lower-carb version?  Omit the farro and add more kale!

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Kale salad with Farro, Golden Raisins and Walnuts
Recipe type: Main
Cuisine: Vegan
  • 1¼ cups farro (uncooked)
  • sea salt
  • 4 large leaves kale, de-stemmed and finely chopped
  • 1 cup walnuts
  • 2½ cups pitted green olives, preferably Castelvetrano, chopped
  • 4 scallions, white and light green parts only, finely chopped
  • ⅓ cup chives, chopped
  • ½ cup golden raisins
  • ½ teaspoon crushed red pepper
  • ¼ cup extra-virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon agave or maple syrup
  1. Preheat the oven to 375°.
  2. In a medium saucepan, combine the farro with 4 cups of water and ½ teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and spread it on a baking sheet to cool.
  3. Massage chopped kale with a drizzle of olive oil and set aside.
  4. Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.
  5. In a large bowl, combine the cooled farro, kale, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice, agave syrup and season with sea salt as needed.
  6. Toss until well combined, serve at room temperature and enjoy!

 Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Here’s a fun fact… 

Did you know that foods naturally rich in nitrates such as green leafy vegetables and beets reduce inflammation in the body?  When we chew green leafy vegetables, the bacteria in our mouths converts the nitrates into nitrites, which then are swallowed and combined with gastric juices in our stomaches.  From there, the nitrites turn to nitric oxide, which reduces total body inflammation.  The healing ability of food will forever amaze me!  Just another reason to eat your greens…and beets :)  (Digestive Wellness By Elizabeth Lipski, PH.D, CCN, CHN)

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Hold off on the red pepper flakes for a kid-friendly version!

Rebecca…If you’re reading, this recipe has you written all over it!  Hope you love it as much as I do :)