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You won’t miss the meat in this hearty, comfort filled dish. Even the carnivore and toddler of the house enjoyed it, and there were plenty of leftovers for lunch the next day. The flavor and texture in this Shepherd’s Pie were fantastic, and I’ll definitely be this cooking well into spring. Vegan Shepherd’s Pie Serves 6 2 lbs potatoes (I used red, because I get to skip the peeling step), chopp

We LOVE pasta in our house, but I always feel guilty after eating all of those carbohydrates. I really liked this dish because it was bulked up with some tasty, nutritious veggies, and it also encouraged my (sometimes discriminatory) toddler to eat them up. We’re trying to eat a more vegan diet in my house, and this dish really hit the spot! Note: I apologize for the less-than-stellar photo here. This one in th

Sweet Potato, Black Bean & Spinach Quesadillas 1 sweet potato, baked (I microwaved mine. The goal is to get it soft and spreadable) 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon chili powder salt and pepper 2 cups raw baby spinach 1 cup canned black beans, drained, rinsed and heated (Microwaved for about 2 minutes will do) 4 taco sized tortillas freshly chopped cilantro (optional) avocado, guacamole,

I recently had a tropical guacamole at a local Mexican restaurant, and absolutely fell in love with it. It has a little sweetness, a little crunch, and of course a bit of heat. Perfection. Tropical Guacamole 2 ripe avocados, mashed 1 fresh mango, cut into bite sized chunks 1 fresh papaya, seeded, flesh removed and cut into bite sized chunks 1 – 2 tablespoons of fresh cilantro, finely chopped (I like to really t

I call this a breakfast bowl, but this is really good at any time of day. For a little kick, top with a drizzle of sriracha. Spinach Potato Breakfast Bowl half of a baked potato, diced (I microwaved a potato for about 5 minutes, but you can use a leftover baked potato too) 1 cup baby spinach half of an onion, diced 1/2 teaspoon seasoned sea salt (you can use a whole teaspoon if you like it a bit saltier) teaspoon or

This salad takes a bit of prep work, but once it’s all whipped together you’ll have lunch for the whole week! It will you give you about 8 or 9 good sized portions, and keeps well in the fridge for 4-5 days. If the potato has absorbed some of the dressing after a few days you can add a bit more. It’s a filling salad loaded with protein and veggies that you can feel good about eating. Mediterranean L

This recipe is so simple yet so delicious. If you’re a meat eater, a handful of grilled chicken can be added to make it a bit more filling. This is a great salad to serve over the holidays, and the cranberries can also be replaced with pomegranate. Simple Apple & Walnut Salad Serves 1 as an entree or 2 as a side or starter 2 cups mixed greens 1/2 large apple or 1 whole small apple (I used organic gala) R

Healthy and filling, this soup is perfect for those Meatless Mondays when you need a bit of warming up. It’s fantastic topped with some crushed tortilla chips and a dollop of vegan sour cream or a sprinkle of some Daiya. If you’re feeding it to a little one, you can add a bit more veggie broth and puree their serving until smooth. Vegan Black Bean Soup 1 tablespoon olive oil 1 onion, finely diced 1 stalk

The kids will love this warm, filling soup, and mom will love it because it’s loaded with veggies. If you’re a meat eater, you can also add a handful of shredded chicken. Serve it hot with a piece of crusty bread. Yum! Veggie Dumpling Soup Serves six hearty bowls 2 stalks of celery, finely diced 3 cloves of garlic, minced 3 tablespoons of Earth Balance (or your favorite dairy free butter) 1 onion, finely

Sweet meets tart in this recipe for my Vegan Apple Crumble with Pear and Cranberry. Not only is it delicious, but it’s also versatile. Don’t like cranberries? Substitute raisins or cherries. Don’t have vegan butter? Try using coconut oil. Old fashioned oats a bit crunchy for your liking? Try quick cooking oats. Mix in a cup of chopped nuts for added crunch and protein if you’d like. It’s

Dairy Free (and vegan) Chocolate Raspberry Yogurt Parfait 6 oz container of So Delicious Greek Style Raspberry Yogurt (view my review) 2 tablespoon Double Chocolate Crunch Granola from Enjoy Life Foods (view my review) 1/4 cup fresh raspberries In a parfait or cocktail glass, scoop in a heaping spoonful or two of the yogurt. Top with half of the raspberries, then 1 tablespoon of the granola. Repeat layer and top with

This stuffed pepper is packed with protein and fiber, and you won’t miss the meat at all. Fantastic as is, or topped with a bit of vegan mozzarella, either way these peppers will fill you up and having you reach for seconds. They can be a bit of work, but you can cut down the time by using leftover rice and canned lentils. Vegan Lentil & Rice Stuffed Peppers makes 4 stuffed peppers 2 cups cooked lentils (pr

  This gazpacho is healthy, delicious, and perfectly refreshing on a hot summer day. Feeling chilly? This soup is also tasty when warmed, and is especially delectable when served along side a hearty side or a crusty slice of ciabatta. Try topping it with some freshly chopped basil, a few croutons, or even a bit of diced avocado. makes 6-8 servings Tomato Basil Gazpacho 2 large fresh tomatoes 1/2 seedless cucumbe

This is so simple, yet the combination is fantastic. Try drizzling it with a bit of high quality oil or sprinkling with a pinch of Himalayan sea salt. It’s great with a crusty baguette for breakfast or a light dinner.   Poached Eggs with Tomatoes, Avocado & Basil 2 eggs 2 thick slices of fresh tomatoes (heirlooms are my favorite) half of an avocado, sliced 2 or 3 leaves of basil, chopped salt and peppe

I’m trying to ease my family into a more plant based diet, and one vegetable I seem to gravitate toward often is eggplant (my husband isn’t a fan). I was trying to come up with an inventive way for all of us to enjoy it when I whipped up this dinner. The result was surprisingly satisfying, fresh as could be, and it earned me “that was tasty and interesting” from the Mr (much better than the us

Pasta salad is a summertime favorite, loaded with fresh vegetables and served nice and cold on those hot sunny days. This is a very simply recipe for dairy free pasta salad that the kids will love, and mom will love because it takes only minutes to prepare. You can use any vegetables that your little one loves, but here’s a basic recipe that my little guy gobbles up with no complaints. Easy Peasy Dairy Free and

This vegan chili is loaded with flavor and vitamins, and everyone in the family will ask for a second bowl. It’s easy to prepare, takes just over  a half hour to get on the table, and the best part?!?! There’s only one pot to clean!! Vegan Quinoa & Sweet Potato Chili makes 6 hearty bowls of chili one 29 oz can black beans, rinsed and drained one 6 oz can tomato paste 32 oz vegetable stock 1 onion, cho

I know what some of you are thinking:  A frittata without cheese? And the answer is YES! Frittatas are just as good without the cheese if you add enough flavors with your vegetables and spices. This frittata is so easy and flavorful, you’ll never miss the cheese  (of course, you can always add a few sprinkles of your favorite dairy free cheese if you’d like). 2 large eggs 1/2 cup chopped mushrooms half of

This is a hearty, healthy soup loaded with veggies and nutrients, and perfect for those last few cold days before Spring. Just toss everything in the crock pot and you have a deliciously filling meal, ready for you when you get home. The liquid smoke replaces the traditional ham bones in this recipe, giving you all that smokey flavor without added animal products. Serve it up with a nice warm baguette to soak up all

Being dairy free doesn’t mean you have to live without pizza, thanks to Daiya cheese. It melts, it stretches, and best of all it TASTES GOOD. This dairy free and vegan pizza is not only healthier than most other pizzas you’ll eat, but it’s also extremely tasty and filling. (tip: make double the onions and mushrooms to add to other meals later! Will keep in the fridge for a couple of days) 1 pre-cook

2 cans (15 oz) of chickpeas 1 butternut squash, peeled and chopped into 1 inch cubes 1 can diced tomatoes, drained 1 lb parsnips, peeled and chopped into 1 inch pieces 1/2 cup raisins 1/2 cup dried apricots 2 cloves garlic, minced 1 cup dairy free vegetable broth 2 teaspoons ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon pepper Add all ingredients to your slow co

Recipe adapted from Vegetarian Times Sauce 1/4 cup lime juice 1/4 cup sugar 2 Tbs. low-sodium soy sauce 1 Tbs. rice vinegar Filling 2 12-oz. pkg. Vegetarian Ground Meat (we used Smart Ground Veggie Crumbles) 1 Tbs. vegetable oil 2 Tbs. minced fresh ginger 2 cloves garlic, minced 1/4 cup low-sodium vegetable broth 1/4 cup chopped fresh mint 1/4 cup lime juice 2 Tbs. chopped shallots 1 Tbs. low-sodium soy sauce 1 Tbs.

Today I had a total case of the Mondays, which left me craving something salty and naughty. Rather than binging on something completely awful for me, I decided to go with a veggie burger and some kale chips. The burger gave me that filling, meatiness I was looking for, and the kale provided the salty, crispy, chip-like crunch I was craving. The meal was vegan, low fat, and took only  minutes to throw together. Exactl

This makes one very large entree salad, or two smaller salads. Also delicious topped with grilled chicken if you’re a meat eater! 2 cups fresh romaine lettuce, rinsed, dried, and chopped 1 cup sliced english hothouse cucumber 4 or five fresh strawberries, rinsed and sliced 1 clementine, cut into bite sized chunks (any type of orange will really work here) chopped raw cashews for garnish Newman’s Own Poppy

I got this idea from a picture that I recently saw on Pinterest. Easy, tasty, healthy, and a fun food for the kiddies to eat! Load ‘em up with your favorite toppings, and you have a great way to get the little ones to eat their veggies. And yes, that’s a bite missing. I couldn’t hold back 2 large russet potatoes, scrubbed and poked with a fork a few times vegetable oil kosher salt 1/2 cup pizza sauc

I’m obsessed with green smoothies lately, but am often turned off by their grassy, “green” flavor. I whipped up this little concoction this morning for breakfast, and boy was I pleasantly surprised! The fruit does a great job of cutting through the bitterness of the kale, and in fact you can barely taste the kale at all. Frosty, sweet, and yummy! 2 cups rinsed, chopped kale, tough stalks removed 1 f

This a great healthy and fast wrap that I whipped together for lunch today. The only thing missing was some sprouts, but it was still delicious, filling, and full of healthy veggies! Makes one sandwich 1 large tortilla or wrap (I used a flour tortilla because that’s what I had on hand) about 2 tablespoons of hummus (I had roasted red pepper) 1/4 cup matchstick cut carrots 1/4 of a bell pepper, very thinly slice

You can easily make this pie vegan by replacing the chicken stock with vegetable stock, and adding additional vegetables to replace the chicken. I like to replace the chicken with beans or partially boiled potatoes to keep it hearty. 1 onion 1 celery stalk 1 bay leaf 1/3 cup dairy free butter (Earth Balance) 1/3 cup flour 12 oz bag frozen mixed veggies, thawed 3 1/4 cup unsalted, dairy free chicken stock (use vegetab

This was my first attempt at black bean burgers, and I was pleasantly surprised. I had seen a few recipes with reviews saying that their burgers fell apart while they were cooking them, or that they lacked flavor and texture. These held together very well, but I did make sure that  I was extra gentle with them. They certainly didn’t lack flavor either. I even got a thumbs up from the man of the house, who usual

2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup non-dairy butter, softened (we used Earth Balance) 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups dairy-free semisweet chocolate chips (we used Enjoy Life mini chocolate chips) Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or spray with non-stick cooking spray. Sift

I can’t lie. My 1 1/2 year old is a good eater. And by good, I mean the first word out of his mouth in the morning is “lunch” (true fact) . However, he IS a kid, and occasionally he does put up a fight against the veggies. This dish did happily get gobbled up, and it was practically effortless. If you have a dairy loving husband in your house, you can easily separate portions in the last steps and a

1/2 of an onion, chopped 1/2 zucchini, chopped into bite sized pieces 2 tomatoes, seeded and chopped into bite sized pieces 4 eggs 1 tablespoon “milk” (we use rice, but soy or any other alternative will work) 1 tablespoon of vegetable or olive oil Heat oil in a 9 inch oven proof skillet over medium heat. Add onions and zucchini and saute until soft. Add tomatoes, and cook about 3-4 minutes. In a bowl, scr

One of the hardest foods for me to give up when I started my dairy free diet was pizza. Soy cheese pizza wasn’t an option for me either since my son also has a soy allergy.  As I was strolling through the frozen pizza aisle in my grocery store one day (pouting at the freezer door like a child wanting a puppy),  something on this pizza box caught my eye. “Non-Dairy”. I didn’t get too excited si

Yesterday I had a big craving for curry, little time, and not much energy left to make dinner. With a little help from a box of curry couscous, I managed to whip up this tasty meal in under half an hour. 1 medium sized summer squash 1 medium sized zucchini 1 medium onion, cut into wedges 2 cloves garlic, minced 1 lb pealed and deveined shrimp, tails removed 1 box Near East Mediterranean Curry Couscous 14.5 oz chicken

I was craving something chocolate and sweet, and these cookies did a good job of satisfying me. Too good, actually. I ate the whole two dozen cookies in two and a half days. Oink oink. 1/3 cup of peanut butter (almond butter can also be used) 2 tablespoons grapeseed oil 1 cup sugar 1/3 cup almond milk 1 teaspoon vanilla extract 1 cup whole wheat pastry flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old fashio

These falafel are a bit different from the authentic, but still absolutely delicious! I first tried to fry these falafel, which left me with a gloppy mess (I’ve read that dried garbanzos that have been soaked overnight work much better for the fried kind). Then I tried to bake them, and the result was fantastic! The tahini sauce was nutty and tangy, and I will definitely be using it to top some of my salads. An

It was one of those days.  Baby cried all day, chores got neglected, and then came dinner time. Make dinner? Ugh.  Not tonight. But I decided I could whip up a very quick marinara and use it to dress up store bought gnocci and sausage. Very simple and delicious, when you’re having one of those days.

A delicious, sweet and tangy salad that’s healthy and quick to make. A great way to get kids to eat their greens! This will make 4 entree sized salads.

A great dairy, egg, and soy free pasta dish! This is good served as a side dish or can also be a light main entree. 1 pound orecchiette, cooked as directed 1 large eggplant, washed and cut into 1 inch cubes 1 red onion, sliced into 1 inch pieces 1 pint cherry or grape tomatoes, halved 3 tablespoons olive oil 2 tablespoons sherry wine vinegar 1/4 cup fresh chopped dill Salt & pepper to taste Sherry Vinaigrette, (r

Who says you can’t have your cake and eat it too? This version of Crazy Cake is so good, you’ll never know it’s allergy friendly! Not to mention, it only takes minutes to prepare. Perfect for the busy, Milk Free Mom!