Super fast blender chocolate mousse

No dairy, no added sugar, raw, vegan, grain-free, did I miss anything? This whips up in 5 minutes, is delicious and loaded with superfoods! Enjoy it chilled, or even use it as frosting for your favorite cake or cupcakes.

Makes 2 servings.

- 130 g Hass avocado, 1 small
- 1/2 medium Banana, optional
- 2 tablespoons raw unsweetened Cocoa Powder
- 2 tablespoons Vanilla almond milk
- 6 whole Prunes, pitted (Newman’s Own makes great ones)

Add prunes to blender with the almond milk and puree into a paste.

Add remaining ingredients and blend. Spoon into serving cups and top with berries if desired.

Super Easy Baked Polenta

I hate standing over a saucepan and constantly stirring polenta, just to have it burn, or (best case scenario) cake on. Baking it takes longer, but eliminates all that hands on work and lets you prepare your main dish while the polenta does it’s own thing. Substitute nutritional yeast with your favorite cheese for non-vegan version.


- 1 cup Polenta, Medium grind (Bob’s Red Mill whole grain corn meal is perfect, do NOT use finely ground polenta unless you want to eat glue)
- 1 cup Almond Milk (or other non-dairy milk)
- 3 cups Water or broth
- 1/2 teaspoon Salt
- 1/4 cup Nutritional Yeast

Combine all ingredients in a casserole dish.
Bake in pre-heated oven at 350 degrees for one hour. Stir half way through.

SOURCE: Veganized from Cooking Light

Curried Lentils and Turnip Greens

Feel free to substitute turnip greens for any others, like kale, spinach or collard greens. I was lazy and used frozen chopped greens. The sesame butter a.k.a. tahini adds a bit of richness, but can be omitted. Nice served on top of brown rice, potatoes or polenta.


- 1 large Onion, finely chopped
- 1 teaspoon Ginger, minced
- 3 cloves garlic, minced
- 2-3 large tomatoes, diced
- 1 lb. Turnip Greens
- 1/4 cup Vegetable Broth
- 1 1/4 cups Lentils, dry
- 1/2 teaspoon Cumin
- 1/2 teaspoon cardamom
- 1 pinch Red pepper
- 1/2 teaspoon Garam Masala
- 1 tablespoons Sesame Butter, or other nut butter (optional)
- Salt to taste

Heat a non-stick pot over medium-high heat. Add onion and cook, stirring often, until it softens and begins to brown. If it starts to stick, add a tablespoon of water or broth at a time.

Add ginger, garlic, and cumin, and cook for another minute or two, until the cumin becomes fragrant. Add 2 1/2 cups water or broth and bring to boil. Add soaked lentils and cook until almost tender, about 25 minutes.

Add tomato and cook for two more minutes.

Stir in the greens and 1/4 cup broth and cover tightly. Cook, stirring occasionally, until the greens are tender but still bright green, about 3-5 minutes.

Add remaining seasonings, cover and cook on low for about 5 minutes. Stir in tahini and add salt to taste.

SOURCE: Adapted from Fatfree Vegan

Vegan Chickpea Flour Banana Crepe

Using stone ground chickpea flour such as Bob’s Red Mill yields much better results than chickpea flour “besan” bought at middle eastern stores. Allowing the batter to rest for at least 20 minutes eliminates lumps. I like to serve mine with fruit warm preserves.

Low calorie recipe, clocking in at about 270 kcal total, and 12 g protein. Gluten-free.


- 1/2 cup Chickpea Flour
- 1/3 – 1/2 cup Water
- 1/4 teaspoon Baking Powder
- 1 pinch Sea Salt
- 1 tablespoon Flax seeds, ground
- 1/2 medium Banana , mashed or chopped

1. Mix first 4 ingredients (flour through salt), cover with bamboo mat or paper towel and let batter rest overnight.

2. In the morning, add freshly ground flax seeds and mashed banana. Add a little water if batter is too thick.

SERVINGS: 1 large or 3 small crepes

Warm Brussels Sprout Salad with Lentils and Orange Vinaigrette

Brussels Sprouts

- 1 tablespoon Olive Oil
- 1 lb. Brussels sprouts, halved
- 1/2 teaspoon Sea Salt

- 1 1/2 teaspoons Dijon Mustard
- Thyme
- 1 tablespoon Maple Syrup
- 1 tablespoon Olive Oil
- 4 medium Shallots, chopped
- 1/4 cup Sherry Vinegar

- 1 cup Lentils, cooked
- 1 medium Orange, zested and segmented
- 1/2 medium Red Onion, thinly sliced
- 4 ounces Goat Cheese, crumbled

1. In a large saute pan, heat olive oil on medium-high. Place brussels sprouts in the pan, cut side down and cook until caramelized, about 10 minutes. Remove from heat, season with 1/4 teaspoon salt.

2. Mix dressing ingredients. Bring to simmer with red onion in a large saute pan. Add cooked lentils and heat through 1 minute.

3. Add orange zest and a little black pepper. Pour the hot lentil vinaigrette mixture over the brussels sprouts and mix well. Top with crumbled goat cheese.

SOURCE: Adapted from Shape Magazine

Moroccan Chickpea & Lentil Stew

Serve with bulgur or polenta.


- 1 tablespoon extra-virgin olive oil
- 3 medium Carrots, finely chopped
- 1 large Onion, finely chopped
- 2 cloves Garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 teaspoon Sea Salt
- 28 ounces Diced Tomatoes
- 2 cups Chickpeas, cooked
- 1 cup Red Lentils, dry
- 4 cups Vegetable Broth
- 1/2 whole Lemon, juice of
- 1/4 cup Cilantro, finely chopped

1. In a large pot set over medium heat, heat the olive oil. Add the carrots and onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic, cumin, ginger, coriander, turmeric, cinnamon and salt and cook, stirring often, until the mixture is fragrant, 1½ to 2 minutes.

2. Add the diced tomatoes and cook, stirring any browned bits up from the bottom of the pot, until the mixture has slightly reduced, 5 to 7 minutes.

3. Stir in the chickpeas and lentils, add the vegetable broth and bring to a simmer over high heat. Once it comes to a simmer, reduce the heat to medium-low and cook until the lentils are tender, 20 minutes.

4. Turn off the heat and stir in the lemon juice and 3 tablespoons cilantro. Serve sprinkled with the remaining 1 tablespoon cilantro.

SOURCE: Tasting Table

Pad Woon Sen


- 8 ounces Eggplant
- 7 ounces mung bean noodles
- 2 large Eggs
- 1 whole Scallion
- 3 tablespoons Soy sauce
- 1-2 teaspoons sugar
- 1/2 cup Cabbage, thinly sliced
- 300 g Choi Sum (Chinese Spinach)
- 1 pinch White Pepper
- 1 tablespoon Coconut Oil
- 1 clove Garlic, minced
- 1-2 tablespoon water

1. Soak noodles in warm water about 5 minutes.

2. Add 2 tbsp light soy sauce and 1 tsp. sugar to eggplant and marinate about 5-10 minutes.

3. Heat a large pan on medium high heat, add oil and wait until oil is hot.
Add garlic cook until golden brown.
Add vegetables and stir until cooked.
Add eggs, stir to scramble.  When eggs are cooked add cabbage stir a couple of times.

4. Add soy sauce, sugar and water, mix well. Add soaked noodles, stir. Add a little water if needed.

5. Add scallion and remove from heat. Pour into serving bowl and sprinkle with white pepper and cilantro.

SOURCE: Modern Thai Food