Veganuary Special Recipe! Purple Sweet Potato: Loaded with Love

When Veganuary’s communications coordinator, Michelle Valoz, reached out to ask if I’d like to collaborate on an Instagram reel in January…

I was thrilled for the opportunity to encourage thousands of people to adopt a plant-based diet and embrace a vegan lifestyle through their non-profit platform!

She let me know that Veganuary gathered a panel of experts to determine 2024’s official Vegetable of the Year. The panel determined that the purple sweet potato was the winner, and was hoping I’d be up for sharing a plant-based recipe.

The purple sweet potato is a powerhouse when it comes to nutrition. I often talk about “eating the rainbow” and the vibrant purple color of this potato comes from disease-fighting antioxidants called anthocyanins. According to a 2021 study in Antioxidants, the high antioxidant content in purple sweet potatoes fights inflammation and helps reduce our risk for heart disease and cancer. These root tubers are packed with fiber, vitamin C and potassium. As part of a whole foods plant-based diet, eating sweet potatoes can contribute to weight loss, improved immunity and heart health.

Below you’ll find the plant-based recipe I created specifically for this Veganuary collaboration. Make sure you check out the reel on Instagram too!

If you know me, you know that I’m all about helping people build a healthy RELATIONSHIP with food and their bodies. This means that I put a huge emphasis on HOW and WHY we eat (not just WHAT we eat), which makes sense considering 80-90% of people who lose weight through dieting gain it all back. For that reason I added a few tips on eating consciously and mindfully at the end of the recipe!


Purple Sweet Potato: Loaded with Love (a Veganuary Special Recipe!)

Makes 2 meals (with the possibility of leftovers)

INGREDIENTS*

*use organic whenever possible!

Loaded Potato

  • 2 large Purple sweet potatoes (or sweet potato variety of choice)
  • 1 15-oz can Chickpeas, drained and rinsed
  • 4 cups raw Broccoli florets, rinsed
  • A few sprays of Extra virgin olive oil or vegetable broth
  • Slap Ya Mama seasoning (or seasoning of choice, like the spice mix in this recipe from Rabbit & Wolves)

Kale Bed (adopted from my Noochylicious Kale Salad Recipe)

  • 1 bunch of Kale, destemmed, rinsed and chopped
  • 3 Tbsp lemon juice
  • 1/4 cup Noochylicious nutritional yeast (by far the BEST tasting nooch I’ve ever had!)
  • Slap Ya Mama seasoning (or seasoning of choice)

Tahini Dressing*

  • 1/4 cup Tahini
  • 1 Tbsp lemon juice
  • 1 Tbsp maple syrup
  • 2-3 Tbsp water
  • A pinch of Himalayan or Celtic sea salt

INSTRUCTIONS

  1. Preheat oven to 410 degrees
  2. Line 1 small and 1 large baking sheet with parchment paper

Potato

  1. Poke holes in the potatoes with a fork.
  2. Place them on small baking sheet and roast for 35-50 minutes (depending on the size of the potato) until the skin has puffed slightly and it’s easy to pierce with a fork

Broccoli & Chickpeas

  1. Toss broccoli florets with a few sprays of extra virgin olive oil or vegetable broth
  2. Spread broccoli onto one half of the large baking sheet
  3. Spread the rinsed chickpeas on a kitchen towel, pat dry, and remove loose skins
  4. Toss the rinsed chickpeas in a bowl with a few sprays of extra virgin olive oil or vegetable broth, and a few dashes of Slap Ya Mama seasoning or seasoning of choice
  5. Spread seasoned chickpeas onto the other half of the large baking sheet
  6. Place in oven and roast 15-25 minutes

Tahini Dressing

  1. Combine tahini, lemon juice, maple syrup, salt, and water in a bowl and whisk until thoroughly blended (if you double the recipe, you have the option of using a blender)

Kale

  1. In a large bowl, add chopped kale
  2. Add the olive oil and lemon juice and massage the kale with your hands until it becomes soft
  3. Add the nutritional yeast and seasoning and mix thoroughly

Serve

  1. Distribute the kale so that it’s covering the bottom of the plate.
  2. Place one of the potatoes onto the middle of the plate, cut it in half, and score it with a fork
  3. Place some broccoli on top of the potato halves.
  4. Drizzle tahini dressing over the broccoli.
  5. Add some chickpeas on top.

Enjoy (Mindfully!)

  1. Pause before you eat to consciously connect with the extraordinary plants on your plate that have the power to heal, nourish, and fuel our bodies, and the fabulous feeling that comes when we choose compassion.
  2. Eat mindfully, chewing each bite to a paste before swallowing, paying attention to all your senses, and listening to your body so you’ll know when you’ve had enough (stopping when you’re about 80% full and saving the rest as leftovers).

I also want to invite you to take advantage of the following fabulous resources to help you on your plant-based/vegan journey…

Take on the 22Reboot Challenge – The ultimate 22-day transformation system… The simplest, most effective path to a healthy, sustainable lifestyle you can be proud of.

Listen to The Rise & Thrive Podcast

Listen to The Vegan Life Coach Podcast

Interested in working with me (group or 1:1 coaching)? Email me directly: [email protected]

Plant-Based Telehealth with Doctor Klaper, Marbas, & Miller (EP 36: The Vegan Life Coach Podcast)

You’re in for a treat today! I was extremely honored to sit down with Dr. Laurie Marbas, Dr. Michael Klaper, and Dr. Kristina Miller to talk about Plant-Based TeleHealth.

LISTEN/WATCH

Subscribe: Apple Podcast | Stitcher | Spotify |  YouTube

*Links mentioned in the episode are at the bottom of this page.


Having incredibly impressive bios is one thing (which they all do), but during this episode you’ll witness for yourself the remarkable level of expertise, professionalism, passion AND compassion that make Dr. Marbas, Dr. Miller, and Dr. Klaper extraordinary telemedicine physicians who are changing and saving lives all over the world with their work.

Plant-Based Telehealth has the mission of making Plant-Based Lifestyle Medicine available to everyone who desires it. With telemedicine, Dr. Klaper, Dr. Marbas, and Dr. Miller are removing the barriers that prevent many people from accessing this type of care.

Their services are available in 47 states, and Plant-Based Telehealth is about to increase that number with the addition of 2 new doctors. These physicians work with clients around the globe as well. 

If you’ve ever tried to find a plant-based doctor you probably know that it’s very difficult, if not impossible in most places. 

Well look no further Empowered Vegan Lifers! You can head on over to their website, plantbasedtelehealth.com where you can schedule an appointment!

Dr. Laurie Marbas

One of Dr. Marbas’s favorite mantras is, “A whole food plant based diet is often more powerful than my prescription pad.”

Dr. Marbas is a double board certified family medicine and lifestyle medicine physician, who has been utilizing food as medicine since 2012. She created a new medical model combining the power of nutrient-dense foods and intensive clinical psychological therapy to treat not only food addiction but also chronic disease.

Dr. Marbas is the Managing Editor for the Plantrician Project’s International Journal of Disease Reversal and Prevention, co-founder of Healthy Human Revolution, whose mission is to provide resources that will empower individuals with the knowledge, tools, and mindset to successfully adopt and sustain a whole food, plant-based (WFPB) diet.

In Colorado, when Laurie convinced a large hospital to create a lifestyle medicine program centered around a WFPB diet, the program showed resounding success.

Laurie received her dual degrees (MD and MBA) from Texas Tech University Health Sciences Center School of Medicine and TTU School of Business. She was awarded the Texas Tech University School of Medicine Gold Headed Cane Award, a symbol for excellence in the art of medicine and the care of patients.

She wrote seven books while in medical school, six of which were in a series called “Visual Mnemonics.” These books used cartoons to help people memorize vast amounts of information—a system that helped her personally when she was a mom attending medical school. As a United States Air Force veteran, she served in the Middle East and South America. She is also a wife, mom of three grown children, host of the Healthy Human Revolution podcast, author, speaker, and avid runner.

Dr. Michael Klaper

Dr. Michael Klaper says, “Proper nutrition — through a whole food, plant-based diet — and a balanced lifestyle are essential for health and, in many cases, can make the difference between healing an illness or merely treating its symptoms.” 

Dr. Michael Klaper is a gifted clinician, internationally-recognized teacher, and sought-after speaker on diet and health. In addition to his clinical practice and private consultations with patients, he is a passionate and devoted educator of physicians and other healthcare professionals about the importance of nutrition in clinical practice and integrative medicine.

Dr. Klaper is the author of Vegan Nutrition; Pure & Simple and has produced numerous health videos, webinars and dozens of articles for both scientific journals and the popular press. As a source of inspiration advocating plant-based diets and the end of animal cruelty worldwide, Dr. Klaper contributed to the making of two PBS television programs, Food for Thought and the award-winning movie, Diet for a New America (based on the book of the same name). Dr. Klaper teaches that “Health Comes From Healthy Living” and he is dedicated to the healing and flourishing of all living beings and our planet.

Dr. Klaper’s definition of health: “Health is having a body that moves without pain, breathes without distress and allows us to perform the activities of life with complete presence and focused energy. Then, we can love fully and enjoy our lives to the fullest.”

Dr. Michael Klaper graduated from the University of Illinois College of Medicine in 1972. He served a medical internship at Vancouver General Hospital in British Columbia, Canada and received training in surgery, anesthesiology and orthopedics at the University of British Columbia Hospital in Vancouver. Additionally, he was trained in obstetrics at the University of California Hospital, San Francisco. Dr. Klaper is board-certified in Urgent Care Medicine.

Dr. Christina Miller

Dr. Christina Miller’s mantra is, “Together we are healthier”

Christina Miller, MD, FACEP, is double board-certified in Emergency and Integrative Medicine.  She worked for ten years in the Emergency Department and served as president of Colorado ACEP (American College of Emergency Physicians), where she advocated for the care of emergency patients and physicians. Due to her own health concerns and the overwhelming amount of chronic disease she saw every day, she radically changed her practice to lifestyle medicine and health promotion.  She studied nutritional science and has completed a fellowship in Integrative and Functional Medicine.

 In 2013, she opened her own Lifestyle Medicine practice and founded Eat and Live Healthfully website and blog. She now focuses exclusively on nutrition and lifestyle changes to get to the root cause of disease and illness, and today helps empower people to take back their health, essentially keeping people OUT of the Emergency Department.

In 2018, Dr. Miller was medical director at Aspen Valley Hospital and created their Integrative Medicine program. She was also selected to be a member of the Pitkin County Board of Health, where she helped with policy and public health concerns. In 2019, she moved to New Hampshire, where she currently works in a local clinic seeing patients, teaching classes, giving talks, and reaching out to the community. One of her favorite mantras is, “together we are healthier”.

During this interview, these three experts and I touch on many important health-related topics, and answer some of the most pressing questions we get from you, our listeners.

Be sure to check out the Plant-Based Telehealth Website for more information on their valuable services and to book your appointment today!


MENTIONED IN THIS EPISODE

Plant-Based Telehealth Website

Facebook Page


CONNECT WITH US!

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Have a question you’d like us to answer, or feedback you’d like to give us (we love hearing from you!)? Leave us a voice (or written) message HERE.

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Holiday Special (EP 35: The Vegan Life Coach Podcast)

Navigating the holidays as a vegan, especially if you’re newly vegan or in the process of transitioning, can be really tough!

LISTEN/WATCH

Subscribe: Apple Podcast | Stitcher | Spotify |  YouTube

*Links mentioned in the episode are at the bottom of this page.


In this episode we give you some valuable tips, tools, and strategies that will help you not just survive, but truly thrive this holiday season.

I talk about how fortunate I am that most of the people I spend my holidays with are vegan at this point, especially since I will be spending the time with my immediate family and closest friends this year.

Stephanie however, has a more “blended” family, which we know is the situation most of our listeners are in.

Add on top of the stress brought on by navigating the holidays with non-vegans, this year we are adding a pandemic to the mix… Oh boy! 😉

Having the holiday season amidst Covid19 means that many of the traditions we follow year after year won’t be feasible (at least not safely).

Stephanie and I talk about the opportunity we have this year, thanks to the pandemic, to view these challenges as a “forced pause,” giving us the space to step back and take inventory.

We give our listeners some solid strategies for taking full advantage of that opportunity, including determining what traditions you actually enjoy. This is a great year to let go of the traditions that don’t serve you or your family.

I love what Stephanie says about releasing old traditions and trying something new… “Design this holiday season just like you’re designing the rest of your life!”

Listen or watch the full episode for lots of laughs in addition to the valuable discussion to help you reduce your stress and make this holiday season one to remember (in the best ways possible).

– Ella


MENTIONED IN THIS EPISODE

Episode 32: Letting Go

Take Our New Going Vegan Quiz!  


CONNECT WITH US!

Grab the valuable gift we have for you HERE.

Have a question you’d like us to answer, or feedback you’d like to give us (we love hearing from you!)? Leave us a voice (or written) message HERE.

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Alcohol: A Sticky Topic? (EP 34: The Vegan Life Coach Podcast)

During a recent Q&A at Vegan Life Coach Academy, we got the following question… “This may be a sticky topic, so I understand if you don’t want to address it, but what are your thoughts on alcohol?”

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*Links mentioned in the episode are at the bottom of this page.


Can you guess the response from Stephanie and me?  

“There are no sticky topics we don’t tackle!” 

If you’re a regular listener of our podcast you know that we are far from afraid to talk about taboo topics, from sex to poop, and everything in between.😆 

In this episode, we touch on many questions people have about alcohol like…

  • How do I stop myself from over-drinking?
  • Is red wine really healthy?
  • Can I be healthy and still enjoy alcohol in moderation?
  • What are some tips to reduce weight gain if you don’t want to give up drinking all together?

We have fun on this episode, as well as weighing in on the serious side of alcohol. In fact, Stephanie’s field of expertise is addiction counseling, so she is able to weigh in professionally on the topic of addiction.

We also announce the launch of our new, 6-Week Sexy Fit Vegan Bootcamp! You can take our new quiz HERE and learn if the upcoming Bootcamp may help you get the results (short AND long-term)  you’re looking for, whether that be weight loss, long-term health, feeling energized and vibrant, gaining self-confidence, or any of the other countless benefits of a Whole Foods Plant-Based Diet and active lifestyle.

The 6-Week Sexy Fit Vegan Bootcamp is by invitation only, so if you’re serious about the possibility of joining us, you’re invited to book a Diet Discovery Call HERE. I am doing these consultations personally, 100% FREE OF CHARGE, for a short time so don’t wait… Book your session now while you’re thinking about it!

– Ella


MENTIONED IN THIS EPISODE

Hogs & Kisses ThanksLiving Package: https://hogsandkisses.org/

Take Our New Going Vegan Quiz! https://sexyfitvegan.com/quiz 

Book a Consultation with Me (6-Week SFV Bootcamp):  https://sexyfitvegan.com/apply

Vegan Alcohol Finder: https://Barnivore.com 


CONNECT WITH US!

Grab the valuable gift we have for you HERE.

Have a question you’d like us to answer, or feedback you’d like to give us (we love hearing from you!)? Leave us a voice (or written) message HERE.

Interested in receiving a free coaching session to air on an upcoming episode? Apply HERE.

Emmy Award Winner Alison Argo (EP 33: The Vegan Life Coach Podcast)

In this powerful ThanksLiving special episode of The Vegan Life Coach Podcast, I interview six-time Emmy Award-winner Allison Argo.

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Subscribe: Apple Podcast | Stitcher | Spotify |  YouTube

*Links mentioned in the episode are at the bottom of this page.


Allison Argo is a producer, director, editor, and writer whose films have won six national Emmys, duPont Columbia, and over 80 awards internationally, including Genesis, Jackson Hole, NY, Banff, and dozens of awards from New Zealand to Japan.

Allison is known for her emotionally-charged and deeply personal films – in particular her intimate portraits of abused and endangered animals. 

The nearly two dozen films she’s produced, directed and written have all been broadcast by PBS and/or National Geographic and have reached audiences worldwide. 

The Last Pig continues Allison’s mission to provide a voice for those who are not heard– and to deepen understanding and respect for all beings.  

We had an intriguing discussion, starting with Allison’s path to film-making, which involved the incredible story of Ivan the Gorilla (which has a very happy ending)!

We talk about social conditioning, why we treat some animals as pets and others as food, and about the disconnects society programs into us from an early age (why are dogs accepted as pets, while pigs are considered food and sentenced to death), and so much more.

 I had the privilege of viewing Allison’s latest documentary, The Last Pig, prior to our interview. Allison’s mission for this remarkable film is to provide a voice for those who are not heard– and to deepen understanding and respect for all beings. 

The Last Pig was one of the most extraordinary films I’ve ever seen… Absolutely beautiful, and heart-wrenching at the same time.

Here is the film’s description:

In the rolling hills of Upstate New York, a farmer is in crisis: after years of raising pigs, he can no longer bear the ultimate act of betrayal. 

This award-winning film chronicles his final year on the farm, capturing in intimate detail the farmer’s personal upheaval as he questions his beliefs and the value of life.

The Last Pig is an immersive snapshot, a tale of choice, grit, and the changing landscape of animal agriculture.

The farmer’s inner reflections share his struggle to align life with values, and through the story’s simple intimacy, the farmer’s moral quandary quietly becomes our own.

I am not only blown away with Allison’s talent as a producer, but also by her authenticity, generosity, and unwavering passion for making a positive impact on the lives of all animals and the Planet.

I’m excited to now share an opportunity for you to see the streaming of The Last Pig and get access to a special, live Q&A with Allison and the Directors of the 4 animal sanctuaries who are benefiting from the ticket sales!

Hogs & Kisses Farm Sanctuary (if you haven’t yet, you’ll definitely want to check out episode 30 with founder Anne Molina) has put together a package as part of it’s “soft launch” this week. 

The package includes a ticket to see The Last Pig as well as my latest Ebook, “Plant-Empowered: Reshape Your Body by Reconditioning Your Mind” for a minimum donation of just $10! 

$5 will be going to the other 4 sanctuaries and to help fund The Last Pig on PBS. The other $5+ will go to helping Hogs & Kisses, a 501c3 nonprofit that has been sponsoring farm pigs who are waiting for them to build what will be their forever home!

As always, we’d love to hear your feedback and answer your questions! Please share inside our Empowered Life Group on Facebook.

**And if you’re not a Vegan Life Coach Academy member yet, make sure you’re on the wait list so that you’ll be the first to know when we open our doors to new members again!

 


MENTIONED IN THIS EPISODE

The Last Pig: Website   

Hogs & Kisses Launch Package, Including The Last Pig Tickets and Ella’s Latest Plant-Empowered Ebook!

Ticket to The Last Pig Only (No Package)

The Last Pig Streaming Event Flyer

The Last Pig Trailer

 


CONNECT WITH US!

Grab the valuable gift we have for you HERE.

Have a question you’d like us to answer, or feedback you’d like to give us (we love hearing from you!)? Leave us a voice (or written) message HERE.

Interested in receiving a free coaching session to air on an upcoming episode? Apply HERE.

Letting Go as You Grow (EP 32: The Vegan Life Coach Podcast)

After some fun talk about random topics, from vegan hot chocolate, to doggie dental care, to Fireball (which took me back to college years), Stephanie and I dive into the focus of today’s podcast… Letting go.

LISTEN/WATCH

Subscribe: Apple Podcast | Stitcher | Spotify |  YouTube

*Links mentioned in the episode are at the bottom of this page.


We have #MantraMonday to start each week with intention at Vegan Life Coach Academy, and last week the mantra was all about letting go. 

Stephanie wrote…

Today, take some time to think about what you have been carrying that has simply become too heavy. It is time to let go.  Let go of expectations, self judgement, anxiety, and loneliness.  It’s time to take a deep breath and enter into this week with the intention of letting go so that there is room for your growth and the new that your efforts and the universe are bringing to you! 

There are so many different areas of our lives where there is cause to let go, so we’re breaking the subject down.

On today’s episode we focus on relationships.

Check out the thread that occurred in the comments of our VLCA #MantraMonday post (we’ve changed the names to protect our members’ privacy…  

Maria: Thank you, I’m letting go of friendships that don’t serve my best self

Lilly: Ohhhh, I’ve been here. I’ve found this to be so hard when going through it and utterly liberating afterwards! Sending you strength!

Vickie: I’ve been there too, it’s such a painful place to be and it has taken me a very long time, especially to accept how such a deep affection could be transformed into something else, comprehension, jealousy and hatred at times. I am not sure I have reached a place of forgiveness yet, but at least I don’t feel so sad anymore.

Stephanie and I dive deep into the complexities of letting go of the people in our lives who are not lifting us up. 

I share my personal experience with my own energy and perspectives shifting, and how this sparked the realization that I was no longer willing to allow other people’s negative energy bring me down.

We discuss what people can do to be empowered to let go of relationships that aren’t facilitating growth.

We’d love to hear your feedback and questions! Please share inside our Empowered Life Group on Facebook.

**And if you’re not a Vegan Life Coach Academy member yet, make sure you’re on the wait list so that you’ll be the first to know when we open our doors to new members again!


 


MENTIONED IN THIS EPISODE

Vegan Life Coach Academy

 


CONNECT WITH US!

Grab the valuable gift we have for you HERE.

Have a question you’d like us to answer, or feedback you’d like to give us (we love hearing from you!)? Leave us a voice (or written) message HERE.

Interested in receiving a free coaching session to air on an upcoming episode? Apply HERE.

Miami Girls on a Mission – Hogs & Kisses Farm Sanctuary Update (EP 31: The Vegan Life Coach Podcast)

In Episode #31 of the Vegan Life Coach Podcast, Ella checks in with Anne Molina from Hogs & Kisses Sanctuary for an update.

LISTEN/WATCH

Subscribe: Apple Podcast | Stitcher | Spotify |  YouTube

*Links mentioned in the episode are at the bottom of this page.


If you haven’t yet listened to Episode #3 The Path to Opening Hogs & Kisses Animal Sanctuary with Anne Molina. You’ll want to listen to Anne’s fascinating story in order to get some background information that this episode builds upon.

The conversation starts out with some fun catching up and reminiscing between Ella and Anne. Then Ella shares her new ultimate addiction with us. They talk briefly about the mercury retrograde and the coronavirus before jumping into the update. 

They begin with the piece of land Anne and her husband decided to purchase. Anne shares she had her eye on it for a while. She and her husband looked at other properties but in the end came back to this one because they fell in love with it. 

One of the topics Ella and Anne discuss in this episode is all the amazing people and stories that have converged to make this project possible, including the previous owner of the property, and the special way Anne’s family is honoring the past owner’s family. 

Anne and Ella describe the amazing property and some possibilities for its use, a few of which may surprise and delight you. Plus, Anne tells listeners some fun, surprising facts about pigs. (I bet you didn’t know these!)

Then Anne updates listeners on the pigs, what they’ll need to keep the animals safe on the property, and some of the other animals they plan to give a forever home to. 

Before they can put any animals on the land however, they will need someone there, on the land at all time to ensure the animal’s safety. This is where Ella shares her incredible idea (that may change) with listeners: A tiny house, on the property where she would go and stay to help out with the animals.

What’s especially cool, is that when Ella started talking to people about the idea, she could not believe the response she received from people who wanted to help and also stay and take care of the animals. 

Anne rounds out the conversation with the overall vision of the property and the hope that they can open their barn doors to their four-legged friends this Spring. 

If you’re interested in being a part of Hogs & Kisses Sanctuary and donating to bring the pigs home please contact Ella or Anne. 

[email protected]


MENTIONED IN THIS EPISODE

Episode #3: Hogs & Kisses Farm Animal Sanctuary

Hogs & Kisses You Tube Channel

Hogs & Kisses Website


CONNECT WITH US!

Grab the valuable gift we have for you HERE.

Have a question you’d like us to answer, or feedback you’d like to give us (we love hearing from you!)? Leave us a voice (or written) message HERE.

Interested in receiving a free coaching session to air on an upcoming episode? Apply HERE.

Tropical Baby Potato Salad with Papaya Vinaigrette

Tropical baby potato salad

Summer cookouts are just around the corner. Impress your guests with this light spin on a vegan potato salad!

Relax in the sun and watch this unconventional potato salad disappear while the boring, fat-laden macaroni salad sits untouched at your next get-together.

Tropical Baby Potato Salad with Papaya Vinaigrette

Ingredients for dressing

  • 1/2 cup papaya, cubed
  • 1 Tbs fresh-squeezed orange juice
  • 1 tsp papaya seeds
  • 3 Tbs rice wine vinegar
  • 1 Tbs maple syrup
  • 1 1/2 tsp Dijon mustard
  • 1 clove minced garlic
  • 1 tsp minced ginger
  • 1/3 cup extra virgin olive oil

Blend all dressing in a food processor. Refrigerate for at least one hour and shake well before serving.

Ingredients for potato salad

  • 24 ounces petite baby potato, halved, cooked al dente, and cooled
  • 1 small bulb of fennel with stems, sliced thin
  • 1/4 orange bell pepper, sliced thin
  • 2 scallions (white and green), sliced thin
  • 1/2 cup diced fresh pineapple
  • 1 small handful organic micro greens

Directions
Combine all ingredients in a large mixing bowl and fold together. Gently coat with papaya dressing and mix well. Adjust seasoning if necessary and serve immediately.

Asian Glass Noodle Salad

Spring is on it’s way, and along with it comes inspiration for intriguing new vegan recipes!

If you’re ready to set aside the casseroles and stews, and dig into a hearty salad, this recipe from Callicoon Kitchen provides the perfect bridge from winter to summer with hearty cold-weather flavors in a light, slightly spicy dressing. More proof that salads don’t have to be boring and predictable!

Chilled Asian Glass Noodle Salad

Ingredients

  • 6 ounces cooked Asian Glass Noodles, chilled
  • 5-6 Turkish figs – chopped
  • 1 small handful organic microgreens
  • 1/2 peeled and diced raw golden beet
  • 1/2 roasted sweet potato cooled and diced
  • 2 Tbs Austrian pumpkin seeds
  • 3 Tbs toasted sesame oil
  • 3 Tbs rice wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes

Directions
In a large mixing bowl add the chilled noodles, figs, beets and sweet potato one at a time, mixing well after each. Add pumpkin seeds and micro greens, then finish with sesame oil, rice wine vinegar, and pepper flakes. Check for seasoning and serve immediately.

Spinach Dumplings with a Tangy Twist

Spinach-Vegan-Dumplings

These delectable spinach dumplings are filled with orange cauliflower, black lentils, and quinoa, and are finished with shaved toasted garlic and a spicy mango dipping sauce… Now that’s a mouth full!

“Everybody Wang Chung Tonight”🍴 If you love whipping up special, unique creations in the kitchen, you’re going to adore this dish. We’re talking about home-made, from scratch, healthy, nutrient and protein-rich dumplings here! 

⭐️⭐️“SPINACH DUMPLINGS FILLED WITH ORANGE CAULIFLOWER, BLACK LENTILS AND QUINOA FINISHED WITH SHAVED TOASTED GARLIC AND A SPICY MANGO DIPPING SAUCE⭐️⭐️

Ingredients for Dumpling Wrappers

  • 1 cup chopped baby spinach
  • 1 1/2 cup water
  • 2 cups A/P flour
  • 1 tsp kosher salt
  • 1/2 cup very hot water (not boiling)
  • 1/4 cup plus about 3 tbsp spinach purée

Directions: In a large bowl combine chopped spinach and water and purée with an emulsion blender until completely dissolved. In a separate bowl combine flour and salt and mix well. Slowly add hot water and spinach purée and mix well until a shaggy dough forms. See our other Dumpling recipes on how to roll out dough and fill them.

Ingredients for filling

  • 1/2 cup cooked Quinoa
  • 1/2 cup cooked baby Black Lentils
  • 1/2 cup cooked, fine chopped orange cauliflower
  • 2 cloves minced garlic
  • 1 tbsp minced ginger
  • 3 tbsp toasted sesame oil
  • 4 tbsp low sodium Soy sauce
  • 1/4 cup finely chopped cilantro

Directions: In a large bowl combine all ingredients and mix well after each and set aside.

Ingredients for mango dipping sauce

  • 1 mango diced
  • 2 tbsp chopped cilantro
  • 2 tbsp chopped shallot
  • 1 tbsp Soy sauce
  • 1 tsp sriacha
  • 1/2 tsp chili sauce
  • 3 tbsp coconut milk..start with 2 until desired consistency is reached

Directions: In a food processor combine all ingredients and refrigerate. Garnish with black sesame seeds. Enjoy🍴

Tips: Do not over stuff dumplings..⭐️