--- creating a healthy lifestyle one pebble at a time
Tasty and nutritious green plantain cups filled with flavorful Cuban Black Beans and Plant-based Taco Filling, and topped with avocado mousse and fresh cilantro. Great as an entree, side dish, or appetizer for weeknight dinners, get-togethers, and parties.
Black Bean Plantain Cups with Avocado Mousse Read More »
Smooth, creamy, and indulgent mousse made with avocado, non-dairy yogurt or sour cream, and cilantro.
These versatile green plantains are steamed, mixed, and baked into muffin-shaped cups to hold tasty fillings.
Green Plantain Cups Read More »
A plant-based twist on a classic Jewish dish – thin pancakes rolled and filled with a faintly sweetened vegan cheese filling. Excellent served with fruit sauce and sour cream.
Cheese Blintzes (vegan) Read More »
A super easy vibrant strawberry sauce bursting with flavor! Made with fresh or frozen strawberries. Delicious served over pancakes, waffles, ice cream, yogurt, crepes, blintzes, cheesecake, and more!
A simple yet delicious plant-based hummus made of garbanzo beans and avocados – great with fresh vegetables, pita chips, toast, corn chips, sandwiches, bowls, and more.
Avocado Hummus (vegan) Read More »
An authentic pot of black beans hailing from the Caribbean island of Cuba. Packed with flavor and nutrition, and made simple and fast in a pressure cooker. These beans make a complete protein when served over steamed rice. They also make a great side dish and are fantastic served with plantains!
Instant Pot Cuban Black Beans (vegan) Read More »
Thin, light, and spongey whole grain crepes made to fill with fresh fruit, veggies, yogurt, sautéed cinnamon apples, powdered sugar, nut butter, chocolate, hazelnut spread, plant-based cheese, whipped cream, and more! You’re only limited by your imagination!
Healthy Vegan Crepes Read More »
Delicious sweet plantains baked in the oven to toast the edges and release their natural sweet goodness – crisp perfection on the outside, soft and tender on the inside.
Oven-Roasted Sweet Plantains Read More »
A classic vegan reuben sandwich filled with layers of tangy sauerkraut, a tasty Russian dressing, sliced vegan cheese, and Unreal’s vegan corned beef on a multi-grain rye bread.
Classic Vegan Reuben Sandwich Read More »
A simple yet delicious plant-based chocolate breakfast, snack, or dessert spread made of roasted hazelnuts and chocolate – great on toast, crepes, pancakes, waffles, rice cakes, sweet sandwiches, and more.
Healthy Chocolate Hazelnut Spread (Vegan Nutella) Read More »
A flavorful South Indian vegetable and split pigeon pea soup with fresh herbs and spices – powered by plant protein and fiber. Serve with steamed rice, dosa, roti, naan, or idli.
Sambar (South Indian Soup) Read More »
A stunning and delicious oil-free plant-based and vegan carrot cake. Perfect to celebrate holidays and birthdays. *Adorn with cream cheese frosting, ermine frosting, buttercream frosting, coconut whipped cream, or pwdered sugar and fresh flowers. This cake is my favorite way to celebrate International Carrot Day, which sometimes coincides with Easter. Eat your veggies!!
Healthy Vegan Carrot Cake (whole food plant-based) Read More »
A delicious plant-based parfait featuring a silky smooth and tart lemon curd and non-dairy yogurt. Perfect for breakfast, brunch, or dessert. Make this treat even more fun and nutritious by adorning with fresh fruit, granola, and seeds!
Lemon Yogurt Parfait (vegan) Read More »
A super easy and delicious firm cornmeal breakfast treat cooked stovetop and served much like french toast. Delicious with fresh fruit, maple syrup, gravy, sugar, blueberry sauce, and more!
Cornmeal Mush (vegan) Read More »
A simple yet delicious plant-based hummus made of garbanzo beans and roasted red peppers – great with fresh vegetables, pita chips, toast, crackers, sandwiches, wraps, and more.
Roasted Red Pepper Hummus Read More »
A simple and healthy stick-to-your-bones bowl of delicious comfort stew comprised of pasta, vegetables, and potatoes in a creamy sauce – made simple in the Instant Pot – perfect for a chilly night.
Instant Pot Potato Vegetable Stew Read More »
A tasty tex-mex fusion between my hearty Rainbow Vegetable Fajitas and Plant-based Omelet featuring Vegan Egg Batter. Packed full of plant-healthy protein and fiber with sautéed onions, peppers, mushrooms, zucchini, corn, and beans. All topped with a cheezy sauce and cilantro; and served with salsa and guacamole.
Loaded Southwest Vegan Omelet Read More »
Potato-veggie-tofu dumplings baked crisp and drenched in a creamy tomato-cashew sauce, best served with naan or brown rice.
A vibrant blueberry sauce bursting with flavor! Made with fresh or frozen blueberries with the slightest hint of lemon. Delicious served over pancakes, ice cream, yogurt, crepes, and more!