A Plant-Based St. Patricks Day

Published March 15th, 2018 by Unknown

St. Patrick's Day is a fun day full of green beer, good food and fun! We are bringing you a healthy, oil-free, plant based version of St. Patricks Day so that you can enjoy the good food, guilt-free! 

Below, we have our Corned "Beef" Seitan followed by a Beef-Less Stew

Our Corned "Beef" Seitan is adapted from a recipe found on "Sarah's Kitchen"


Corned "Beef" Seitan

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 8



  • 1 1/2 cups vital wheat gluten
  • 1/2 teaspoon ground ginger
  • 1 tablespoon liquid aminos
  • 1 1/2 cups vegetable broth
  • 1-2 beets, peeled and cubed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground mustard
  • 1/4 tsp horseradish
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 cup nutritional yeast
  • 1/2 cup kidney beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 1 teaspoon pink salt



1. Mix all dry ingredients together. Set aside.

2. Puree beans with wet ingredients.

3. Boil beets in vegetable broth (this gives added antioxidants and gives the reddish color like corned beef.

4. Pour wet ingredients into dry and combine with a spatula or spoon. Knead until dough is firm and springy.

4. Form dough into rectangular loaf.

5. To bake, place in an oven-safe pot with a lid with 2 cups vegetable broth and 1 tbsp pickling spices. Bake at 350°F, covered, for 1.5 hours, flipping halfway through. Take cover off during last 30 mins to firm up.



Beef-Less Stew

Prep time: 15 mins

Cook time: 1.5 hours

Serves: 4


  • 1 slice large yellow
  • 6 cloves garlic minced
  • 3 stalks large stalks of celery
  • 3 large carrots
  • 16 ounces button mushrooms
  • 2 lbs potatoes cut into
  • 2 cups frozen peas thawed
  • 1/4 cup tomato paste
  • 1 Tbl Italian herbs
  • 1 Tbl fresh chopped rosemary
  • 3 Tbl tamari
  • 1/2 Tbl smoked paprika
  • 1 tsp salt
  • Cracked pepper to taste
  • 4 cups vegetable broth



  1. Saute the onion, celery, and carrots in a large soup pot with about 1/4 vegetable stock until they start to soften. Add in the garlic and mushroom and sauté for a few minutes more. ?
  2. Add in the vegetable stock, water, potatoes, tomato paste, Tamari, herbs, smoked paprika, salt and pepper.?
  3. Cook covered over medium heat until the potatoes and carrots are tender.?
  4. Take about 2 cups of the broth with the vegetables and blend in a blender until smooth. ?
  5. Return the blended sauce to the pot and stir to combine. ADD IN ADDITIONAL BROTH FOR DESIRED CONSITENCY.
  6. Add in the thawed peas and heat through for about 5 minutes.?

Serve with a whole grain oil-free bread and/or corned beef seitan






KV Stuffed Pepper

Published January 10th, 2017 by Unknown

Vegan Stuffed Peppers

4 servings



  • 2 1/2 cups rice
  • 2 1/2 cup vegetable broth
  • 2 1/2 cup tomato sauce
  • 2 heaping teaspoon of Italian seasoning
  • 2 onion diced
  • 1 15 oz can kidney beans
  • 30 oz can of corn
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 4 bell peppers, any color
  • 30 oz tomato sauce



In a pot, add rice, vegetable broth, 1 1/2 cups tomato sauce, herbs, and onion. Bring to a boil. Turn heat down to low, cover pot and simmer for 20 minutes or until rice is done cooking and liquid is absorbed.

While rice mixture is cooking, prepare peppers. Cut tops off of peppers and hollow out, discarding inner seeds.

Place peppers into a large pot of salted water and boil for 10 minutes, turning half way though. Remove from water and set aside.

Preheat oven to 350*

Once rice mixture is cooked, add kidney beans and corn. Mix well.

Add garlic powder, onion powder & cumin. Mix well.

In the bottom of an 8x8 casserole dish pour 1/2 can of tomato sauce and spread around.

Place peppers on top of tomato sauce. Salt inside of peppers well.

Fill peppers with rice mixture.

Pour remaining 1/2 can of tomato sauce over the top of each pepper.

Bake for 25 minutes.

Serve with side of left over rice mixture 

4 of Our Favorite Salad Dressings

Published August 9th, 2016 by Unknown

Balsamic Reduction Dressing:

This dressing is great because it has the great flavor of balsamic vinegar but with a thick richness and a hint of sweet.

1 c balsamic vinegar

3 TBSP real maple syrup


Simply cook the vinegar and syrup over medium high heat until it begins to boil. When it begins to boil turn the heat to medium and cook down for about 30-40 minutes until it cooks down about half and has a thick, rich consistency.

This dressing is great on EVERYTHING!


Orange Ginger Dressing:

2/3 cup 100% pure orange juice (or use freshly squeezed)

1/3 cup 100% pure apple juice

1 tbsp apple cider vinegar

1 tbsp fresh minced ginger

1 tbsp fresh lime juice

1 tbsp ground flax


Throw all ingredients into a blender and blend until smooth. This dressing is great with everything but especially good on a savory salad, with some nutritional yeast or toasted nuts.


Walnut Vinaigrette (adapted from Dr. McDougal):

-1/4 c raisins

- ¼ c balsamic vinegar

- ½ c water

- 1 tsp Dijon mustard

- 1 garlic clove

- ¼ tsp Italian seasoning

- ¼ c walnuts

Put all ingredients in blender and blend for several minutes until very smooth.

We use this dressing with field greens, blueberries and walnuts.



Chipotle vinaigrette:

This is one of our FAVORITES!

Serves: 6


1/2 cup plain unsweetened almond milk

4 teaspoons ground flaxseed

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

1/4 of 1 medjool date, pitted

1 small clove garlic

1 teaspoon white miso

2 teaspoons tomato paste

1/2 teaspoon chipotle chiles in adobo

1/2 teaspoon ground cumin

additional milk or water as needed


Place all ingredients in a blender and blend on high speed until smooth. Let it sit for a minute and then check the thickness. Pour into a bottle or jar and refrigerate to thicken and allow flavors to develop.

This is the dressing we use on our burrito bowl. It’s great on ANY salad or rice bowl!


Roasted Eggplant "No Meat" Balls

Published August 2nd, 2016 by Unknown

This is one of our customer favorites, and we have had several requests for the recipe. We encourage our clients to learn how to cook plant-based, and love sharing recipes for you to try at home! This one is a great recipe for the entire family to enjoy!

We usually serve this with whole grain pasta or brown rice pasta for our GF friends. You can make your own marinara (oil free) using vegetable broth to sauté your onions, garlic, veggies etc. We love to mince up some onion, zucchini, carrots, garlic, portabellas, fresh basil and oregano, sauté them and add a little bit of red wine and some crushed tomatoes. If you’re in a time crunch, the grocery store sells a fat free marinara that is delicious! Dellalo brand does not use any oil in their sauce!


Eggplant Meatballs and Penne


-             3 c diced eggplant

-             2 tbsp liquid amino

-             ¼ c amaranth

-             ¾ c vegetable broth

-             ½ medium sweet onion diced

-             1 garlic clove minced

-             1 tbsp nutritional yeast

-             2 tsp dried basil

-             1 tsp dried oregano

-             1 tsp liquid smoke (optional) or 2 tsp smoked paprika

-             ¼ c garbanzo bean flour


-             16 oz brown rice penne

-             25 oz marinara


Preheat oven to 400. Line a baking sheet with parchment paper. Spread eggplant chunks on the baking sheet and drizzle liquid amino over them. Sprinkle with salt and pepper. Roast for 20 minutes. When they are caramelized, remove from oven let cool for 5 minutes.

Meanwhile combine amaranth and vegetable broth in pot and cover. Bring to a boil then reduce heat and crack the lid. Simmer until liquid has cooked away, about 10-15 minutes. Fluff and set aside.

While eggplant is in the oven, sauté onion and garlic in vegetable broth until onion is translucent. Then remove from heat.

Combine eggplant onion and garlic nutritional yeast, basil, oregano and liquid smoke or smoked paprika into processor. Pulse a few times until it is broken up and mushy but still chunky.

Add eggplant mix to the garbanzo bean flour and amaranth and mix. Scoop about 2 tbsp, roll in hand to make meatball. Place on parchment lined baking sheet. Bake for 25-30 mins. Meatballs should be slightly browned and firm.

Boil pasta set timer for 10 mins (if making brown rice pasta) and drain. Rinse with cold water.

Serve over pasta and sauce or on your favorite whole wheat, oil free bread or pita

Healthy Snacking

Published July 26th, 2016 by Unknown

Smart snacking recipe

It is very important to have healthy snacks around! Although fruits and vegetables are the best snacks to eat, sometimes you want a healthy, tasty crispy snack. 
These toasted chickpeas are the BEST! The key is to peel the skin off of the chickpeas, to prevent the moisture from being held in.
- 15 oz can chickpeas 
- 1/4 c or less of Sriracha Sauce (spice preference)
Drain and rinse the chickpeas and rub between 2 towels to loosen skin and dry. Then peel the rest of the skins off. Preheat oven to 400. Mix chickpeas with some of the sauce. Place on baking sheet, then bake for 15 minutes. Remove from oven, drizzle a little more sauce then place back in the oven for another 10 mins. Turn oven off and allow to cool in the oven.
That's it! Now you have a healthy, crispy, crunchy snack!