1 Tablespoon extra-virgin olive oil
1 large onion, peeled and finely chopped
1 2/3 cups vegetable brothor water
1 cup quinoa, thoroughly rinsed and drained
2 cups fresh corn kernels
1/2 teaspoon oregano
1/2 teaspoon sea salt, or to taste

Thoroughly rinse the quinoa in a collander with teeny tiny holes so the quinoa doesn't fall through. Heat the oil in a large pan. Saute the onion for 2 minutes. Add the veggie broth (watch for sputtering oil!) and bring to a boil. Stir in quinoa, corn, oregano, and salt.Then reduce the heat and simmer, covered, for 15 minutes. Turn off the heat and let stand, covered, for 5 minutes before serving.

Optional: Stir in finely chopped parsley or chives after cooking.

½ cup quinoa
1 tablespoon nut butter (I like almond butter or tahini, but peanut butter is fine too)
½ tablespoon agave nectar
¼ to ¼ cup non-dairy milk
1/2 cup fresh berries
granola (optional)
1 tablespoon chia seeds (optional)

Cook quinoa as directed (takes about 12 minutes). While still in pot on stove, stir in the nut butter, agave nectar, and some non-dairy milk (I prefer hemp). If using chia seeds, mix these in with the milk. Pour into a bowl and top with some fresh berries and a little granola.

1 cup quinoa
2 tablespoons extra virgin olive oil
juice of one lime
1 tablespoon fresh mint
2-3  tablespoons fresh parsley and/or cilantro
1 garlic clove, minced
2 scallions, finely chopped
sea salt to taste

Cook the quinoa as directed. Remove from heat and the rest of the ingredients. Cover and chill to let flavors meld. Serve chilled.
1 pound pasta of your choice
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice (about ½ of a lemon)
3 cloves garlic
½ cup olive oil
Salt to taste
freshly ground black pepper to taste
¼ cup chopped sun dried tomatoes (optional)

1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.
3. Enjoy!
4 cloves garlic, minced
3 tblspn refined coconut oil
3 tblspn Earth Balance vegan butter
sea salt to taste
1/2 tspn pepper
1/4 cup pine nuts
8 oz of whole wheat, quinoa or brown rice pasta (any shape you choose)
6 cups of chopped greens of your choice (I like to use kale, broccoli and zucchini)

Saute the garlic in the oil about 3 minutes, and then remove from heat. Stir in the butter and allow it to melt. Set aside.
Cook pasta as directed, and add the vegetables in for the last minute of cooking. Drain, but reserve 1/2 cup of the cooking water. Return 1/2 cup water, pasta and veggies to pot, and add in the garlic butter. Mix in the pepper, pine nuts and salt to taste. 

Adapted from "Skinny Bitch in the Kitch"

1 cup brown basmati rice
1/2 bunch green onions, thinly sliced
3 cups sprouts (radish, broccoli, alfalfa...)
2/3 cup carrots, grated
1 cup roasted, unsalted cashews
2 tablespoons tamari
3 tablespoons olive oil
1/2 teaspoon minced garlic
3 teaspoons basil

Bring 1 1/2 c water to a boil, add rice, and simmer, covered, for 35 minutes. Place rice in a bowl when done. In a blender, mix together cashews, tamari, olive oil, garlic, basil and 2/3 cup water until smooth. Add this to the rice and mix together. Allow this to cool completely. Once cool, add the onions, sprouts and carrots.


4 cups cooked long grain brown rice

1 small onion, chopped 
1 tablespoon olive oil 
2 cloves garlic, minced
1 carrot, diced
½ bunch scallion, chopped
1 tablespoon ginger, grated
2 tablespoons tamari (for gluten free) or soy sauce
1 teaspoon toasted sesame oil

  1. Sauté onion in olive oil for 5 minutes.
  2. Add garlic and carrot and sauté for 4 minutes.
  3. Add scallion and ginger and sauté for about 4 more minutes.
  4. Add rice and sprinkle with water to give extra steam to dish.
  5. Add tamari soy sauce and toasted sesame oil.
  6. Lower heat and cook for 5 minutes more, stirring occasionally.
1 package soba noodles
1 package tempeh (cut into 1 inch cubes)
grapeseed oil
sea salt
black pepper
4-5 minced scallions
1/2 c natural pnt butter, creamy
1/4 c apple cider vinegar
1/4 c honey or maple syrup
1/4 c tamari or soy sauce
1 or 2 cloves garlic, chopped
1 inch piece ginger, choppped
1 tblspn hot pepper sesame oil
1 pinch cayenne pepper
1 c water

Cook soba noodles as per box directions. In skillet, add 1 or 2 inches oil on med heat. Add diced tempeh and cook until golden brown on each side. Remove from pan and place on paper towel to soak up excess oil. Drain soba noodles, place in large bowl and mix with tempeh. In blender puree peanut butter, apple cider vinegar, maple syrup, tamari, ginger, garlic, sesame oil, cayenne and water (use water as needed to get desired consistency). Pour over noodles and garnish with scallions.