Cauliflower Crust Pizza

What if I told you, that you could eat a piece of delicious pizza, minus the carbs, plus more than three quarters of your daily vitamin C intake in a serving of vegetables….what would you say?? Well, here it is; cauliflower crust pizza. This pizza is amazing, there just isn’t a better word to describe it. Your favorite comfort food, extra cheesy and warm, but no carbs. I know what you’re thinking, “am I dreaming, is this real life?” It’s real, people. And it’s really freakin’ good. Cauliflower makes the perfect crust substitute, it has an easily adaptable flavor, and it holds the crust shape beautifully. Cauliflower is a member of the cruciferous family of vegetables, meaning cancer-fighting as well as anti-immflamatory and anti-oxidant rich. Basically, cauliflower is the Beyonce of vegetables…and all hail Queen Bey!

Prep time: 15 min           Cook time: 20 min         Serves: 2-4



  • 1 medium head cauliflower
  • 1/4 cup parmasean cheese
  • 1/4 cup mozzarella cheese
  • 1/4 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 egg


  • Preheat oven to 45o degrees and place baking stone or large baking sheet lined with greased parchment paper in oven
  • Wash then thoroughly dry cauliflower. Cut off stems and place florets into food processor and chop until cauliflower resembles snow-like texture. Place chopped cauliflower in microwave in microwave safe bowl. Cook for 4 minutes then dump into a clean kitchen towel and allow to cool
  • Once cooled, squeeze out excess water. Make sure completely cooled or you will burn your hands. Dump squeezed cauliflower into a bowl then add the rest of the ingredients. Mix well, using your hands works best
  • Once mixed together, place dough ball onto the parchment paper or hot pizza stone. Form a pizza shape with dough and pat down thoroughly. You don’t want it o be too thick or too thin
  • Place into oven and cook for 9 minutes. Remove from oven, add desired sauces and toppings then place back into oven and cook for another 6 minutes, until cheese is melted. Remove from oven and let cool for 1-2 minutes before serving


Vegetable Tempura

Vegetable tempura makes my heart smile. Vegetable tempura that can be cooked and on my plate in 15 minutes or less? Now that makes my heart sing, ‘ceeeelebrate good times, come on!’ This tastes just like the vegetable tempura I order religiously every time I visit my favorite sushi restaurant but I get to enjoy it from the comfort of my couch. This is a recipe you can really have fun with. For this recipe I used carrots, broccoli and avocado but some other options would be radishes, sweet potato and button mushrooms-but you can really add in anything you want to eat! This vegetable tempura is so quick and simple to make you can now have amazing, restaurant quality tempura at the snap of your fingers!!! And by having dinner cooked in 15 minutes, you’ll have lots of extra time for you!!

Prep time: 5 min       Cook time: 10 min     Serves: 4



  • 1 cup vegetable oil for frying


  • 1 cup all purpose flour
  • 3/4 cup cornstarch
  • 1 tsp baking powder
  • 1 cup sparkling water

dipping sauce

  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1/2 tsp dried chili flakes
  • 1 tbsp finely chopped fresh cilantro


  • Heat the oil over high heat then begin to prepare vegetables
  • Wash and peel vegetables, slice away tops and ends of baby carrots, trim the ends of the broccoli, etc.
  • In large bowl, combine all batter ingredients and whisk together until just smooth. Dip in the vegetables and ensure they are evenly coated then shake off excess batter
  • Using a slotted spoon, add several vegetables at a time into the oil. Cook for 2-3 minutes. Be careful not to overfill oil with vegetables, they will stick together. When the batter has puffed up, carefully remove vegetables to a paper towel to absorb excess oil. Repeat until all vegetables are cooked and placed onto paper towel.
  • In the meantime, make dipping sauce. Combine all sauce ingredients and whisk until combined. Serve tempura immediately with individual bowls of dipping sauce


Butternut Squash and Sage Macaroni

Are you guys ready for another amazing 15 minute dinner recipe?!? I don’t think you’re ready….. Ok, here it is; butternut squash and sage mac n’ cheese. Mac n’ cheese is the epitome of comfort food and this home cooked version makes it that much more comforting. Butternut squash makes an awesome vegan ‘cheese’ sauce plus it’s high in antioxidants, fiber and potassium making this the healthiest mac n’ cheese out there!! The butternut squash sauce is so good, you’ll want to drink it like a smoothie…hey, feel free, I won’t judge ya!!!!

Prep time: 5 min          Cook time: 15 min       Serves: 4



  • 1 small butternut squash
  • 7 oz pasta
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves minced garlic
  • 1 3/4 cup vegetable stock
  • 2 tsp dried sage
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper


  • Bring large saucepan of water to a boil. Carefully add the squash and cook over medium heat for 11 minutes until very soft. Drain and set aside
  • Place the pasta into boiling water and cook for 10 minutes until al dente. Drain and keep warm
  • Heat the oil in a frying pan and add diced onion and garlic. Sprinkle in the dried sage and cook over medium heat for 3 minutes until softened.
  • Spoon the contents of frying pan into food processor along with the butternut squash. Pour in vegetable stock and blend on high until completely smooth
  • Pour sauce over pasta and stir to mix completely. Season with salt and pepper

VEGAN Coconut Crusted Tofu with Sweet Chili Sauce

These cute little coconut crusted tofu triangles are the perfect treat for dipping in the sweet chili sauce. They make a great finger food for your little ones too! The tropical yet not too sweet flavors of coconut and pineapple in the sweet chili sauce make this recipe perfect for any season. Tofu is a great source of protein, iron, calcium, and also contains all 8 essential amino acids. It’s one of the best meat substitutes in my opinion because of how versatile it is. I also learned a valuable lesson the hard way while making these for dinner, coconut is extremely flammable! I had a miniature bonfire in my kitchen for a couple seconds but it was all worth it in the end! So worth it.

Prep time: 45 min       Cook time: 20 min     Serves: 4-6



  • 14 oz extra firm tofu
  • 1/4 cup soy sauce
  • 1/4 cup coconut sugar
  • 2 tbsp whole wheat flour
  • 2 tbsp cornstarch
  • 1/4 tsp baking powder
  • 3 tbsp cold water
  • 1/2 cup panko
  • 3/4 cup shredded coconut (unsweetened)
  • 1/4 cup coconut oil (for frying)

Sweet Chili Sauce

  • 1/2 cup coconut cream (from 15 oz can full-fat coconut milk)
  • 2 tbsp pineapple juice
  • 1 tsp chili garlic sauce


  • Press the tofu for at least 30 minutes
  • To prepare the marinade, combine the soy sauce and coconut sugar in small mixing bowl. Microwave in 15 second intervals mixing in-between
  • Transfer the tofu to a shallow baking dish and pour in the marinade. Move tofu pieces around so each piece is completely coated. Let tofu marinate while you prepare the batter
  • Combine flour, cornstarch, baking powder and water in medium mixing bowl and whisk to combine
  • Pour panic and shredded coconut onto large plate and mix well with your hands
  • Heat the coconut oil in a large non-stick skillet over medium-high heat. Take the first piece of tofu and dip into batter. Shake gently to remove any excess then dredge through shredded coconut and panic mix so all sides are coated. Carefully place in skillet
  • Cook tofu about 2-3 minutes on each side until golden and crispy working in batches. Transfer cooked tofu onto paper towel-lined plate to absorb any excess oil. You may want to switch out the oil halfway through the batches if there is a lot of debris floating around in skillet!
  • While the tofu cools, prepare the sauce. Flip the can of coconut milk upside down and open from the bottom. Pour off the liquid and scoop 1/2 cup of the solid coconut cream into the blender. Add pineapple juice and chili garlic sauce. Blend until smooth
  • Serve tofu warm with a drizzle of sweet chili sauce


Vegetarian Pad Thai Egg Rolls

I might just have to consider myself a genius after this creation. Talk about a winning combination! The delicious and authentic Thai dish pad Thai combines with the classic egg roll to create the ultimate vegetarian finger food; vegetarian pad Thai egg rolls. Besides being super yummy, this was actually a really fun recipe to make! This isn’t exactly a traditional pad Thai recipe but tastes delicious, Sofia loved it too! She ate 2 whole egg rolls which is pretty impressive for someone who only weighs about 20 lbs! We did find a whole lot of rice noodles in her diaper before putting her to bed though, her excuse was-they were just so irresistible she wanted to save a little for a midnight snack! I’ll take that as compliments to the chef!

Prep time: 20 min    Cook time: 25 min     Serves: 12 egg rolls



  • 4 oz rice noodles
  • 1 tbsp vegan Worcestershire sauce
  • 2 tbsp low sodium soy sauce
  • 1 tbsp apricot preserves
  • 2 tbsp rice vinegar
  • 1 tbsp water
  • 3 tbsp brown sugar
  • 2 tsp Sriracha
  • 1 tbsp vegetable oil
  • 1 clove minced garlic
  • 16 oz vegetables- use a mix containing any of the listed; water chestnuts, sugar snap peas, carrots, corn, broccoli
  • 1 cup bean spouts
  • 1/4 cup scallions
  • 2 eggs, separated
  • 1 lime


  • Cook rice noodles as instructed. Drain well and set aside
  • Make the pad Thai sauce. Combine Worcestershire sauce, soy sauce, rice vinegar, water, apricot preserves, brown sugar and Sriracha
  • Preheat oven to 400 degrees
  • Heat skillet over medium heat and add in vegetable oil
  • Add minced garlic and sauté for 1 minute. Add in vegetables, bean spouts, and scallions and sauté another 3 minutes. Add softened noodles
  • Push vegetables and noodles to the side and add in 1 egg and scramble. Once egg is cooked, combine with vegetables and noodles. Season mixture with 2 tbsp of pad Thai sauce and fresh juice of 1 lime. Remove from heat
  • Brush all sides of egg roll wrappers with egg wash beaten with 1 tbsp water. Place about 1/3 cup pad Thai onto egg roll wrapper
  • Roll up egg roll as instructed on back of package (or Youtube for instructional video) Continue with all egg roll wrappers then place on well greased baking sheet
  • Brush all rolled egg rolls with remaining egg wash and bake for 10 minutes. Flip egg rolls and bake for another 5 minutes
  • Serve egg rolls with remaining pad Thai sauce