ALL ABOUT BROTH SPICY PEANUT BUTTERNUT SQUASH RAMEN

Makes 9 Patties

347 Calories Per Burger With Sauce

Many of you have so many questions about plant based eating; if you are still thinking + skeptical about going plant based, then here are some answers for you.. Plant based eating is not about just cutting the meat out, more than that is adding tons of variety vegetables, nuts, seeds, beans, legumes into every day meals, as well as switching in plant based protein into your diet.. Taking the meat out from your diet doesn't mean that you're going to eat cardboard or tasteless food; despite that you'll discover the whole new world of taste and flavor, you'd never imagine before.. Keep in your mind, playing + adding color, texture and flavor in a meal takes the focus off the meat, and makes plant based eating more fun and delicious.. But again, as I always say, I don't believe in any diets, eating fashion or trend; all you need to do is focusing and feeding your body and mind with wholesome, seasonal, organic, fresh produces, and you don't need to put / label yourself in any category

Makes 9 Large Donuts

284 Calories Per Donut

What did you mix up this weekend ? Cozy fall weekends are perfect for seasonal baking, like these one bowl kind of easy, extra moist and out-of-this-world delicious oven baked pumpkin - cinnamon donuts.. I made them with mixture of all purpose flour and almond meal, homemade flavorful applesauce and pumpkin puree - as I think that's a great seasonally appropriate combo for fall flavors that also just works like a charm if you don't like to use tons of butter for moist donuts  -, then generously swirled the cottage cheese and yogurt base cheesecake mixture into batter, and finally finished them with thick cinnamon icing for finger licking taste.. End of September is time for me to stock up my fridge with homemade applesauce -literally jars and jars of them - either for fall and winter baking or overnight oatmeal breakfast-, but if you don't have any on hand, you can always use store

Makes 6 Servings 

479 Calories Per Serving

What a beautiful time we're living in Midwest in between August and October, in season produce is so abundant in its diversity.. It's the only time of the year, you can buy fresh sweet corn, winter squash, sweet peppers + hot jalapenos, habaneros, and late season tomatoes in one farmers market haul.. Get ready for this amazing season, prepare your body and mind when weather leans towards autumn.. These days are little bit tricky; one week looks like fall completely, and I'm starting to think about all the cozy soup recipes, then next week all of a sudden warm up again like a summer.. But the fresh produces are telling me that " it's coming ", and we have to prepare our bodies with warm spices and cozy flavors.. Who's ready for filling, comforting, nutrition loaded and healthy soup that makes for a perfect lunch on a rainy day or dinner on a cooler evening.. But you have to hurry while the fresh corns are still available at the farmers market.. Soup built on base of homemade veggie stock that is made with left over veggie scraps and stripped cobs - to infuse into broth and will give you the best / even more corn flavored stock -, then stock mixed with light miso paste, plant based milk - I purposefully avoided using the heavy cream that you'll find in most chowder recipes -, and all the spices.. Final step was easy, whole broth cooked with corn, potato and sun dried tomatoes for richness; then served with - the best - vegan chorizo ( I promise you will not miss the bacon ), reserved corn kernels and goat 

Makes 10 Slices

661 Calories Per Slice

My niece is a big pumpkin lover !! When I shared and sent this picture to her, she responded immediately " pumpkin and pear !! What a combination.. Nothing screams more fall than this ".. Indeed !! This hibiscus poached Seckel pear topped pumpkin flavored cheesecake is the " healing treat " what we need right now .. It's a perfect fall baking project for anyone who is craving really good tasting cheesecake without any guilt.. Since I've developed the best yet healthy cheesecake recipe almost a decade ago - and making it over and over again without boring or feeling guilty when eating-; cheesecakes become ultimate treat in our house with every imaginable flavors, fruits, meringues and nuts.. Before how much I recommend you to taste this crazy flavors, you should know this : Cheesecake itself is easy to make, is almost one bowl or blender affair; but decorating and garnishing take a bit time.. Base of cheesecake is made with my signature nut, oat, and dried fruit mixture, then topped with 1:1 ratio of low fat cottage cheese + labneh ( overnight drained thick yogurt ) mixture, eggs and honey.. Cheesecake itself is not overly sweet, but perfectly satisfy your sweet tooth in every bites.. After you're done with cheesecake, you can take a break; because cheesecake needs to cool in the fridge for overnight.. Actually this one gives you enough time to prep 

Makes 7 Wraps

719 Calories Per Vegan Shawarma Wrap With Cashew Mayo

If your farmer market bags are filled with beautiful big cluster of oyster mushrooms, then you have to be creative to use them in a good way, delicious way, unexpected way.. In that moment, Middle Eastern spice lamb wrap was suddenly turned into vegan delight in my mind; -remember last summer, I posted the most popular salad recipe ever; " vegan mushroom steak salad " that was the inspiration here, and  I used the same idea of crispy cooking mushrooms, but even better.. Because they finished in the oven for caramelized edges - and answer is NO; skipping meat doesn't mean you're going to loose all the flavors and taste in shawarma wrap.. Despite that, flavors are even more complex, but the prep is still simple; whole cluster of oyster mushrooms sprinkled with heavy spice mixture first, then cooked while pressing with another pan until they're almost caramelized - try to get rid off as much water as possible- , and lastly mushrooms are placed onto a skewer, and either roasted in the oven or grilled in bbq.. Traditionally shawarma wrap is served with Greek tomato, cucumber and mint salad, but 

Makes 9 Servings

232 Calories Per Serving

I have a confession to make, YES I'm an eggplant lover.. Because they are not just taste wonderful and add so many flavors into any dishes, also they are super healthy with lots of nutrients and antioxidants, plus high in fiber and low in calories as well.. If you're like me and try to incorporate this beautiful veggie into any dishes then you're in the right place at the right time; because this recipe is calling your name.. Moussaka is a Middle Eastern / Mediterranean dish that is typically made with layers of ground meat, eggplant and a bechamel sauce; but of course other variations of dish with different ingredients also possible, can be easily made without meat and still taste amazing if not better.. As usual, my plant based version is 

Makes 8 Slices

401 Calories Per Serving

If you've never tried sweet and salty combinations -especially with fruit and veggies together- in a crazy delicious pastry wrap, then your life is about the change.. If you have an experience before then I don't need to explain the taste of this galette, because the title of this recipe speaks itself; juicy sweet peaches, almost candied burst cherry tomatoes, homemade pesto and luxuriously creamy burrata.. What a combination.. I'm obsessed with the burst cherry tomatoes at the moment; because even though they're in season and super sweet + juicy; but if you cook them in high heat with balsamic vinegar, spices and herbs, they caramelize and become even sweeter than before.. And, if you combine them with sweet peaches, creamy burrata

Makes 4 Servings

502 Calories Per Bowl

These polenta bowls are so versatile, and easy filling meal that can be topped with anything you'd put into your Buddha bowls.. First you need to prepare polenta with addition of roasted poblano peppers and just a touch of cheddar cheese; then you can mix and match whichever veggies you have on hand to get dinner on the table in 30 minutes or less !! I used rainbow heirloom carrots, sweet potatoes, and beets for my roasted veggies, then added quick pickled red onions, peaches - why not ? they're super juicy and sweet+ complete the flavor combinations and making whole dish to come together deliciously-, spicy crunchy chickpeas, and fried eggs for a wholesome, delicious, nutritious meal.. But, wait.. I've served these amazing bowls with my foolproof go-to cornbread that is played + topped with sliced pear, apple and jalapeno for killer taste.. While apples 

Makes 6 Servings

304 Calories Per Pepper With Avocado Crema

As day light shortens, and temperature drops from summer to fall, only one thing make me so excited; fall harvest produces; time for the bounty of late summer veggies melt into early fall abundance.. What a beautiful show.. I love the colors of this season and the new variety of vegetables.. If you are eating uber seasonal like us, and waiting whole year to taste these vegetables then you can share my excitement.. You know me, I don't discriminate any veggies, but no doubt about it, one of my favorite fall delicacy is poblano peppers with their mild flavors -either for stuffing or roasting.. First smokey delicious roasted peppers are stuffed with full of protein + fiber packed quinoa + black beans, sweet potatoes and corn, then these babies sat on soft beds of crazy tasty red lentil hummus - hello to another high protein and fiber source -, 

Makes 7 Wraps

745 Calories Per Wrap With Fries On Side

A simple summer dinner with tons of flavor; spicy fluffy tofu with grilled summer vegetables on homemade naan bread that served with yogurt tzatziki + pesto sauce and a side of oven baked potato fries.. Truly one of those dinners that everyone at the table will fall in love, even kids.. Best part, these wraps make perfect dinner at the moment, and then great lunch the next day.. When I'm dreaming about this amazing dish, all I want is just enjoying / enhancing all the incredible summer fresh produces that thankfully I can find at the farmers market and our beloved garden right now.. Rest is pretty easy; summer dinners can be fresh, colorful, fun yet super nutritious with only minimal effort.. You can use any vegetables for grilling or if you don't have a grill you can roast them; but please don't skip the lemon-y sour pesto that is made with omega 3 fatty acid rich purslane, radish greens and lambs 

Makes 10 Half Wraps

207 Calories Per Half Wrap With Peanut Sauce

We're in second week into August already, if you can believe it !! Before I start piling wool socks, throws, sweaters, and cooking pumpkins, legumes, stews and root vegetables; I just want to keep + taste all the fresh raw summer flavors -until bountiful produces will vanish at the farmers market-.. Like this recipe, raw, vegan, nutritious collard green wraps; it starts with big, fresh collard greens that have been stuffed with all the nutrition + protein you'll need; red lentil hummus, quinoa, carrots, cucumber, quick pickled red cabbages, avocado and peanuts, AND served with the most addictive sauce ever, peanut sauce.. Seriously forget about any recipes, just take your fav veggies, proteins, dressings and sauces and roll those goodies up

Makes 6 Pizza

678 Calories Per Pizza With Yogurt Sauce

I'm super excited about sharing this amazing tasty pizza recipe, because this is not your granny's pizza.. Biggest differences from the traditional Italian pizza are spice loaded dough, spice infused tomato sauce and instead of using lots of cheese that made with just a touch of mozzarella, and served with tangy yogurt dip.. Trust me, and don't scare from all the spices you're going to use for this pizza, at the end you'll have an amazing taste and flavor; because spice flavors are perfectly balanced with rest of the ingredients, you won't even notice them.. OK, let's talk about this tasty pillows, and deconstruct them into pieces.. Amazingly soft and addictive dough is made with all purpose flour, ground turmeric, cumin, coriander, chili powder and fenugreek;

Makes 6 Servings

476 Calories Per Serving With 1/2 Cup Wild Rice

I love bahn mi sandwiches, but most of the time I'm not keen on the sandwich form, and I'd like to have them as part of a lunch bowl with vegan meatballs.. You know how I'm crazy about all my healthy loaded bowl recipes; because bowls are made with fresh plant based ingredients, and great way to get lots of vitamins and nutrients in one meal.. They are also versatile, you can use any leftovers; plus super quick and easy to make.. Bowls in general are all about layers; you can choose to build your bahn mi bowl on brown or wild rice, quinoa, buckwheat or you can skip all the grains and stick with the lettuce.. Here, I chose wild rice for first layer, then continued layering with crunchy quick pickled vegetables -onion, cucumber, carrots, radishes -, fresh greens, herbs, pepper slices and finished the bowl with crown jewel of this recipe; sticky, sweet - spicy eggplant meatballs.. They're irresistibly delicious meatballs- even carnivores can't resist them, REALLY, tested many times- yet loaded with good source of protein; French green lentil, 

Makes 10 Tacos

327 Calories Per Taco

These seriously delicious street tacos - difference from standard taco is just their size; street tacos are made to hold in your hand and eat on the go; typically made with corn tortillas that are no larger than 5 inches diameter, also you can double them up to avoid breakage - are going to knock your socks out with their uber creamy red pepper sauce, spicy seasoned fish, and crispy cauliflower bites, plus some additional tasteful toppings, such as pickled red onion + radishes, avocado and fresh herbs.. Ohhhh, please don't forget to warm your tortillas.. I love creating fun, healthy, different yet tasty tacos like my other taco recipes, and also I always try to increase nutritional value to combining good source of protein with variety of vegetables and greens.. This time, I seasoned the halibut fillets - you can use any white fish fillet instead of that - with homemade

Makes 10 Servings

486 Calories Per Serving

I have a very special strawberry cream cake recipe for your summer days.. There is no secret, I love baking, all kind of baking.. Cream cakes, tiramisu, cheesecakes, pies, birthday cakes, you name it.. But this cake is so special because, I wanted to combine all the amazing yet not so traditional flavors together in one slice; little bit from trifle, little bit from tiramisu, little bit from cream cake.. This is why that feather-like sponge cake soaks up all kind of luscious flavors from fresh, sweet strawberries and light strawberry cream to healthy peanut butter + labneh + mascarpone + coconut cream to

Makes 16 Bars

189 Calories Per Bar

When rhubarb's bright red stalks show up at the farmers market, I can not get enough of them, usually I buy it by the bagful - if you consider we're waiting whole year for these Mother Nature's gift and they're available for a few short months - for enjoying into pies, juices, smoothies, jams and bars.. Earlier last week, I made a big batch of strawberry-rhubarb jam for cold days, then made these amazing crumble bars - even though crumble bars are not my favorite way to use these vibrant beauty, because amount of butter use in classic recipes- .. BUT.. These crazy delicious bars are naturally gluten free, made with quinoa, rolled oats,

Makes 4 Servings

395 Calories Per Serving

Borani is a popular Middle Eastern yogurt dip made with yogurt, any vegetables from spinach to eggplant to carrots ( here with red beets ), some spices and seasonings.. You can make borani as an appetizer that has almost like a dip / hummus texture; but here you'll get - not so traditional - my version that is more like a palate cleanser soup or delicious bed for the rest.. This amazingly refreshing base doesn't only please the eyes with its vibrant gorgeous color, it also satisfy taste buds

Makes 6 Servings

370 Calories Per Serving

Salad season is officially here and I’m on a constant journey to discover new addictively delicious flavor combinations on salads that won’t leave you hungry and make you come back for more. If you're looking for the "very best healthy salad "recipes, I hear you, and I can help; because I can not eat or do boring salads.. I LOVE amazing salads, you know the type — those salads filled with tons of chewy greens, herbs, lots of different flavors, textures, colors and crunchy toppings that gave all the deliciousness, refreshing, and filling.. Here is my general rules for any great salad foundation; start your salad with a bed of fresh mix greens - mix arugula, spinach, kale, shaved Brussels sprout, mustard green, watercress, so on... - and herbs - freshness and flavors of herbs are the best-, bulk up your salad by adding grains - quinoa, wild rice, lentils, orzo etc -, add any kind of protein source into your salad for richness - fish, tofu, soft boiled eggs, crunchy spicy chickpeas, mushroom steaks, etc -, don't forget adding the crunchy element - candied nuts, homemade croutons, spicy chickpeas.. -, add lots of mix veggies - roasted, grilled, pickled and freshly shaved -, add something sweet-y + fruity, and something tangy + creamy into your salad - fresh or dried fruits, blue cheese, goat cheese, avocado -, and crown your salad with just a drop of healthy homemade dressing.. Voila !! I could eat