We’re teetering on the boundaries of spring and summer so why not combine garden fresh vegetables with the grill? Perfect as a delicious appetizer or a fun afternoon snack, this veggie bruschetta is bursting with flavor and nutrition. Fun to make with kids, even better with a glass of wine, haha! Enjoy!

• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 1 eggplant, diced
• 2 cloves garlic, crushed
• 2 teaspoons soy sauce, tamari or Bragg’s liquid Aminos
• 1 cup chopped artichoke (about the contents of 1 can)
• 3 large roma tomatoes, diced
• 1 handful basil
• 1 teaspoon Dijon mustard
• 10 black olives, pitted and chopped
• salt and black pepper, to taste
• Loaf of french bread (or crusty bread of choice), sliced and lightly grilled, for serving

1. Saute the onion in a skillet with the oil (use vegetable broth instead of oil for a lower calorie dish)

2. Turn up the heat, add the eggplant and stir-fry until soft, approximately 10 minutes. Lower the heat, add the garlic, tamari, artichoke and tomatoes, followed by the basil, mustard, and olives. Gently saute for a further 5 minutes.

3. Season and serve on grilled French bread or crusty bread slices.

My mom and I hammin' it up in 1982!

It’s the day we ask mom to stop, relax, kick her feet up and be pampered by the very people she pampers all year long. Be sure you shower her with gifts, take her to be primped at her favorite spa and finish the day with a lovely meal. Check out these healthy and vegan Mother’s Day recipes as well as last year’s brunch menu!

Pink Le-MOM-Ade

• 10 sliced lemons
• 2 cups raspberries
• 1 1/2 cups sugar
• 6 cups water
• 2 1/4 cups tequila (optional)
• Mint, for garnish

Combine lemons, raspberries, and sugar in a large pot. Pound the mixture firmly with a large wooden spoon, extracting as much juice as possible, about 10 minutes. Stir in water. Pour through a sieve into a large bowl. Press the solids until all juice is extracted. Discard the solids, stir in tequila and serve over ice.

Water-Cado Salad

• 2 avocados, pitted and peeled and cut into small chunks – about 1/2 inch
• 1 1/2 lbs. watermelon, seeded and cut into small/med chunks – about 1 inch
• 2 limes, juiced
• 1/2 red onion, peeled and sliced thin
• 1 tablespoons olive oil
• 1/2 bunch cilantro, chopped
• salt and pepper, to taste

Add all ingredients into a bowl and toss gently.

R & R Risotto

• 3 quarts water
• 1 ounce dried porcini mushrooms
• 1 teaspoon whole black peppercorns
• 1 stick vegan butter
• 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large
• 1 medium onion, finely chopped
• Salt and freshly ground pepper
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 1 cup grated vegan Parmesan (recipe below)

Bring water, dried porcini mushrooms and peppercorns to a boil in a medium pot. Reduce heat, and simmer gently for 1 hour. Strain stock (you should have 7 to 8 cups); discard solids. Return to pot; cover to keep warm.

Melt 3 tablespoons butter in a large saucepan over medium-high heat. Cook mixed mushrooms until tender and slightly browned all over, about 3 minutes; transfer to a plate.

Melt 3 tablespoons butter in saucepan over medium heat. Cook onion until tender and translucent, about 5 minutes. Season with salt. Stir in rice, and cook until coated, 1 to 2 minutes. Add wine, and cook until almost completely absorbed, 3 to 4 minutes.

Ladle 1 cup reserved stock over rice, and cook, stirring constantly with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next, until grains are al dente but not crunchy, about 30 minutes. (You’ll probably only use 6 to 7 cups stock. Add remaining stock to loosen the risotto, if desired.)
Remove from heat, and season with salt and pepper. Stir in remaining 2 tablespoons butter and the vegan Parmesan. Top risotto with sauteed mushrooms (reheat if necessary), and garnish with some more Parmesan.

Vegan Parmesan

• 1 cup soaked and dried Brazil nuts
• 1 teaspoon chopped garlic
• ⅓ teaspoon salt
• Pinch nutritional yeast
• Pinch oregano

Place all ingredients in a food processor with the “S” blade on. Process until well incorporated and the consistency of bread crumbs.

Sweet and Spicy Sorbet Sandwiches

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 10 tablespoons (1 1/4 sticks) unsalted vegan butter, room temperature
• 1/3 cup plus 5 teaspoons sugar, plus more for rolling and flattening
• 1 egg replacer
• 1/4 cup molasses
• 2 tablespoons finely chopped candied ginger
• 1 pint vegan strawberry sorbet
• 1 pint vegan lemon sorbet

Preheat oven to 325 degrees. Whisk flour, ground ginger, salt, baking soda, cinnamon, and cloves in a bowl.

With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 2 to 3 minutes. Mix in egg replacer, then add molasses and candied ginger. Reduce speed. Gradually mix in flour mixture. Wrap dough in plastic, and refrigerate until slightly firm, 15 minutes.

Using a 1 1/2-inch ice cream scoop, drop balls of dough onto parchment-lined baking sheets. Roll each one in sugar, and return to sheets, spacing 2 inches apart. Using the bottom of a glass dipped in sugar, press dough to flatten into 3-inch rounds. Bake until edges are golden brown, 8 to 10 minutes. Let cool completely.

Sandwich one scoop of sorbet with 2 cookies. Repeat, alternating sorbet flavors. Serve immediately, or freeze in airtight containers up to 3 hours.

Light an fresh sounds so appetizing this time of year! Especially since we need to fit in to swim suits and shorts soon ; ) This salad is quick, delicious and super healthy plus it’s a hit out picnics and outdoor fetes! Enjoy!

• 1/2 cup chopped walnuts
• 4 cups baby arugula, or torn arugula leaves
• 2 cups sliced strawberries, (about 10 ounces)
• Vegan Parmesan topping, for sprinkling (recipe below)
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 2 tablespoons aged balsamic vinegar, (see Ingredient note)
• 1 tablespoon extra-virgin olive oil

Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.

Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.

Vegan Parmesan

• 1 cup soaked and dried Brazil nuts
• 1 teaspoon chopped garlic
• ⅓ teaspoon salt
• Pinch nutritional yeast
• Pinch oregano

Place all ingredients in a food processor with the “S” blade on. Process until well incorporated and the consistency of bread crumbs.

Spring has sprung and we want to spend more time outdoors then we do indoors. That includes nixing time consuming recipes! These easy, no bake almond butter and chocolate squares are always a huge hit and take virtually no time to make. Great for picnics and parties, these decadent little treats, while still sweet, are packed with protein, good fats and antioxidants. Talk about sweet indulgence!

• 1/2 cup vegan butter (1 stick), melted
• 2 cups powdered sugar (try Swerve all natural, no calorie powdered sugar – perfect for diabetics!)
• 1 1/2 cups vegan graham cracker crumbs or vegan vanilla cookie crumbs
• 1 cup almond butter (you can use peanut butter too if you prefer)
• 12 ounces vegan dark chocolate

Stir the melted butter, powdered sugar, graham cracker/vanilla crumbs, and almond butter together, until all of the ingredients are incorporated.

Line a 9 x 13 inch dish with foil. Drape the foil over the sides of the dish so that you can easily remove it once the bars set. Press the mixture into the bottom of the dish.

Melt the vegan chocolate in a double boiler and spread the chocolate over the almond butter mixture.

While the chocolate is still warm, cut the bars. Allow to set for at least an hour.

Spring is synonymous with outdoorsy brunches and nothing goes better with a mimosa and the sun then a savory breakfast tart! Try this easy and tasty Italian inspired tart that will end your week in the springiest of ways!

• 1 sheet puff pastry, thawed
• 3 strips vegan bacon, smoked tempeh or vegan sausage (you may also use thinly sliced, marinated mushrooms)
• 2 tablespoons vegan butter
• 2 teaspoons pesto
• 1 roasted red pepper, chopped (jarred is fine)
• 3 asparagus spears
• 4 basil leaves, chopped
• Cheesy tofu scramble (recipe below)
• Salt and pepper, to taste

Preheat oven to 350.

Place the puff pastry on a sheet of parchment paper and roll with a rolling pin in each direction a few times to make the pastry thinner, wider, and longer. Transfer the pastry, and the parchment paper to a baking sheet or pie tin. Poke several dozen holes in the puff pastry to avoid large air pockets from forming.

Bake at 350 for 15 minutes or until a light golden brown.

Allow to cool a bit.

While the pastry is baking, cook the veggie bacon (or alternatives) in a skillet until mostly cooked, but not crispy. Chop into pieces.

In a small saucepan, melt the butter and pesto over medium heat. Brush all over the cooled pastry with a pastry brush.

Top with chopped basil, chopped veggie bacon and chopped red pepper.

Place the asparagus flat on a cutting board, hold the stem tight with one hand, and with the other, shave the asparagus with a vegetable peeler.

Spoon in the tofu scramble and fill the space, leaving at least a once inch gap on all sides for the crust to rise around it.

Sprinkle with the shaved asparagus, then with the salt and pepper.

Bake at 350 for an additional 5-10 minutes. Cut the tart into four squares if flat or into slices if in the pie tin.

Cheesy Breakfast Scramble

• 1 block firm tofu, pressed, drained and crumbled
• 1/2 yellow onion, diced
• 1/2 teaspoon flour, for dusting (gluten free if desired) (optional)
• 2 tablespoon vegan butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon soy sauce, tamari or braggs aminos
• 3 tablespoons nutritional yeast
• 1 tablespoon Dijon mustard
• 1/2 teaspoon turmeric

Saute onion and crumbled tofu in butter for 3-5 minutes, stirring often and lightly dusting with the flour for desired consistency. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently. Season with salt and pepper if necessary.

This Spring Holiday Weekend, we are graced with both Easter and the beginning of Passover. Both holidays mean family gatherings and lots of food and sweet treats so how do you shake up a traditional meal with new flavors and healthier options? Check out our fun East-over brunch recipes and be sure to check out last year’s Easter recipes as well as last year’s Passover recipes for further meal time inspiration!

Easter Bunny’s Ambrosia Salad

• 1/2 cup vegan heavy cream (store bought or home made – 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• 1 tablespoon sugar
• 4 ounces vegan sour cream
• 6 ounces vegan mini marshmallows, approximately 3 cups
• 1 cup clementine orange segments, approximately 6 clementines
• 1 cup chopped fresh pineapple
• 1 cup freshly grated coconut
• 1 cup toasted, chopped pecans
• 1/2 cup drained maraschino cherries

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Tarragon Tofu Salad in Avocado Baskets

• 1 16oz block firm tofu, pressed, drained and crumbled
• 3 tablespoons veganaise
• 1 chopped shallot
• 1 teaspoon white wine vinegar
• 1 tablespoon chopped tarragon
• salt and pepper
• 2-4 small ripe avocados

Mix all the ingredients, except for the avocados well, to create an “egg salad” type consistency. When all fully incorporated, slice the avocados in half, remove the pits and scoop generous amounts of the tofu salad into the well in the avocado left by the pit. Serve and enjoy!

Crunchy Banana Muffins

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted vegan butter, melted and cooled
• 2 egg replacers, prepared
• 3/4 cup soy milk
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 bananas)
• 1 cup medium-diced ripe bananas (1 banana)
• 1 cup small-diced walnuts
• 1 cup granola
• 1 cup sweetened shredded coconut
• Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the egg replacers, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t over mix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

East-Over Spring Fritata

• Vegan Omelet batter (recipe below)
• 2 tablespoons vegan whipping cream (great brands are SoyaToo or Mimicream)
• 1/2 teaspoon salt, plus a pinch
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon vegan butter
• 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
• 1 tomato, seeded, diced
• Salt
• 3 ounces shredded vegan cheddar or mozzarella cheese

Preheat the broiler.Whisk the omelet batter, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.

Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes.

Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.

Pour the omelet mixture over the asparagus mixture and cook for a few minutes until it start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide onto a plate.

Vegan Omelet Batter

• 3 cups (24-ounces) silken tofu
• 1/4 cup plain soymilk
• 1/4 cup nutritional yeast
• 1/4 cup potato starch or cornstarch
• 2 teaspoon soy sauce/tamari or liquid aminos
• 1/4 teaspoon lemon pepper seasoning
• 1/4 teaspoon turmeric
• Salt and pepper, to taste

Blend ingredients together until smooth.

Grown Ups Fruit Candy Punch

• 1 can (20-ounce) crushed pineapple in heavy syrup
• 1 cup fresh lemon juice
• 1 cup maraschino cherry juice
• 1 cup dark rum
• 1/2 cup brandy
• 1 bottle (750 ml) chilled Champagne

In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.

Spring is here and that means we get to shed some layers. And when we shed layers we expose more of our bodies so it’s time to transition to lighter meals. But just because we’re going lighter, doesn’t mean we can’t savor some flavor, right? Check out this easy, tasty and healthy salad that is great for lunch or dinner!

• 1 16 oz block tofu, pressed, drained and cubed
• 14 ounces vegan chicken broth (store bought or made from vegan chicken bullion)
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce or wheat free tamari
• 3 teaspoons toasted sesame oil, divided
• 2 tablespoons tahini, or cashew butter
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 pound snow peas, trimmed and thinly slivered lengthwise
• 2 tablespoons chopped cashews

Place tofu in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through, 10 to 12 minutes. Transfer the tofu to a plate or bowl to cool. Cool and refrigerate the broth, reserving it for another use.

Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.

Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.

Add the tofu to the bowl with the peas; toss to combine. Serve sprinkled with cashews.

It’s almost time for grilling season so why not have a little preview with these yummy and healthy bean burgers with grilled shrooms! Easily made gluten free these are packed with flavor as well as nutrients! Get grillin’ and start looking forward to warmer, sunnier days!

• 1 15-ounce can kidney beans, drained and rinsed
• 1 small red onion, shredded and squeezed dry (about 1/2 cup)
• 1/3 cup chopped walnuts
• 1 small carrot, finely diced
• 1 cup plain breadcrumbs (gluten free if desired)
• 2 scallions, white and green parts, finely chopped
• 2 tablespoons chopped fresh parsley
• 2 teaspoons vegan Worcestershire or soy sauce
• Salt and pepper
• 3 tablespoonsolive oil
• 3 cups assorted mushrooms, sliced
• 4 vegan hamburger buns, split and toasted
• Veganaise, vegan garlic aioli and/or ketchup and mustard, for garnish
• Baby spinach or arugula, for garnish
• Sliced tomatoes
• Sliced avocado

Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce . Season with salt and pepper and mix with your hands until combined.

Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.

Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the buns with veganaise, aioli and/or ketchup and mustard, baby greens and mushrooms.Feel free to add tomatoes and/or avocado too!

It’s the luckiest time of the year! Well, it is definitely time for 4 leaf clovers, leprechauns and lots of green food and beer! St. Patrick’s Day is here! Be sure to check out my hangover fighting foods from last year along with some more fun recipes for your St. Paddy’s Day festivities. And check out some new ones to help jazz up your Irish fete this week!

Drunk Broccoli

• 1 cup beer
• 1/4 cup chopped parsley
• pinch of salt
• 4 cups broccoli florets
• Vegan sour cream for serving

Whisk beer, flour, parsley and salt. Let the batter rest 1 hour. Dip broccoli florets in the batter and fry in 375 degrees safflower oil until golden brown, about 2 minutes. Drain on paper towels. Serve with sour cream for dipping.

Irish Stew

• 2 medium-sized onions, chopped
• Olive oil, for pan
• 1-ounce vegan butter
• 1 sprig dried thyme
• 2 1/2 pounds seitan, cut into large pieces
• 7 carrots, chopped lengthways into 2-inch pieces
• 2 tablespoons pearl barley
• 5 cups vegan chicken stock (from carton or made from vegan chicken bullion)
• Salt and pepper to taste
• 3 sprigs fresh thyme
• 4 sprigs fresh parsley
• 1 bay leaf
• 12 medium potatoes
• 1 bunch parsley, leaves finely chopped
• 1 bunch chives
• Herb butter (recipe follows)

In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the seitan and brown on a medium heat so as to not dry out. Add carrots, and pearl barley. Pour in the stock so that it almost covers the seitan and vegetables. Season with salt and pepper, and add the fresh herbs. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the potatoes are fork tender.

Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.

Herb Butter

• 1 stick vegan butter
• 1 small bunch parsley, finely chopped
• 1 small bunch chives, finely chopped
• 1 sprig thyme

Melt butter in a small saucepan. Add parsley, chives and thyme.

Cocoa Stout Cupcakes

• 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
• 2 cups organic sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch fine salt
• 1 bottle stout beer (like Guinness)
• 1 stick vegan butter, melted
• 1 tablespoon vanilla extract
• 3 egg replacers, mixed
• 3/4 cup vegan sour cream
• 1 (8-ounce) package vegan cream cheese, softened at room temperature
• 3/4 to 1 cup heavy cream (1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• 1 (1-pound) box confectioners’ sugar

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in egg replacers, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:

Who doesn’t love pesto? How doesn’t love the flavors of Latin America? How about combining the two for a super healthy version of an Italian classic! Easy, tasty and healthy…sign me up!!

• 1 bunch kale, coarsely chopped
• 1 handful cilantro, coarsely chopped
• 1 jalapeno, coarsely chopped (optional if you don’t want the heat)
• 2 cloves garlic
• 1/4 cup pepitas, toasted
• 1/2 cup olive oil
• 1/2 lime, juice
• dash of cumin
• salt and freshly pepper to taste

Puree everything in a food processor and enjoy on tacos, quesadillas, nachos and more!