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Kale Tahini Salad

  • 1 head of kale (remove stem)
  • 1 tsp EVOO (extra virgin olive oil)
  • 1 tbsp Tahini
  • 1/2 Lemon (squeezed)
  • 1 tsp Maple syrup
  • 1 tsp Old style mustard
  • Splash of waterProcess:Massage kale with EVOO to soften. In a bowl mix tahini, squeezed lemon juice, maple syrup, old style mustard and water and mix until desired consistency. Should be creamy. Add more tahini for a thicker consistency or water to smooth. Pour over kale and enjoy! 

Lentil Bolognese Lasagna 

Serves 8

Prep time: 30 mins

Cook time: 40  mins

  • 1 box lasagna 
  • 2 packs Follow Your Heart/Violife mozzarella cheese
  • 1 pack  Follow Your Heart parmesan cheese
  • 1 can tomato paste
  • 2 cans crushed tomatoes
  • 4 roma tomatoes
  • 2 cups lentils
  • 1 cup cremini mushrooms (can leave out)
  • 1 large zucchini
  • 1/2 cup shredded  carrots
  • ½  red onion
  • 2 shallots
  • 1 green pepper
  • 1 red pepper
  • 5 tb sundried tomatoes
  • 6  large cloves of garlic
  • 2 tbsp parsley
  • 2 tbsp basil
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 2 tb oregano
  •  S&P to taste
  • 1 tbsp ACV
  • 3 drops of liquid smoke
  • 1  tbsp brown sugar (cuts acidity)
  • ½ cup vegan sour cream
  • 3 tbsp nutritional yeast

While lentils highlight this vegan take on this traditional dish, the real winner here are the vegetables. You can use just about any veggies you have on hand but these pair well together and hold up to 4 days. 

In a pot, add water and salt. Bring to a boil then add lentils, 1 smashed garlic clove and 3 drops of liquid smoke. Reduce heat to med and cover. Cook for 15 minutes, stirring occasionally and strain. Lentils will be a little undercooked but will finish cooking later in the oven.

Boil a salted pot of water and cook lasagna al dente 10—12 minutes

Finely dice all vegetables, including sun dried tomatoes.

In a bowl combine vegan sour cream and nutritional yeast and mix. Set aside.

In a large skillet on medium heat add EVOO.  Add onion/shallots and cook until soften. Then add zucchini and bell peppers. Add 1 tbsp of basil, oregano and parsley. Cook long enough to pull flavors out. About 5 minutes and removed from heat. Toss shredded carrots. They will cook in the overn. In a saucepan add EVOO, tomatoes and garlic until soften. Add tomato pasta, sun dried tomatoes and crushed tomatoes and stir. Add all remaining herbs and spices, sugar and ACV. Lower to low- medium heat and stir occasionally for about 20 minutes. 

Preheat oven to 400 F 

In a baking dish, line the bottom with lasagna, layer with lentils, vegetables, sour cream mix and cheese and repeat. Top with lasagna, remaining sauce, cheese, parsley  and basil, cover with aluminum. Bake for 40 minutes. Uncover and bake another 10 minutes or until cheese is melted and slightly roasted. Remove from oven and let stand for 15 minutes. 


Gochujang Tofu

  • 1 block extra firm tofu
  • 3 tbsp Gochujang paste
  • 3 cloves Garlic (pressed)
  • 1 tbsp Tamrin
  • 1 tbsp Rice vinegar
  • 1 teaspoon Maple syrup or sweetener of choice
  • 1 Lime (wedge)
  • 1/4 cup Cilantro (chopped)
  • 1/4 cup Thai basil (chopped)
  • 1 Bell pepper (sliced)
  • 1 tbsp Sesame oil
  • Sriracha to taste
  • Garnish with Sesame seeds

Cut tofu evenly into cubes.

Press dry tofu, removing any excess liquid. Heat pan to medium heat and and sesame oil. Add tofu and sauté until slightly browned and remove and set aside. Sauté garlic, gochujang paste, tamrin, rice vinegar, sriracha and maple syrup for about 2 minutes. Add bell peppers and half of the cilantro into pan and stir occasionally. Once peppers are slightly cooked add tofu back into pan, Thai basil and remaining cilantro. Garnish with sesame seeds.