< Back Yassa No Poulet Prep Time: 40 min Cook Time: 20 min Serves: 4-6 Level: Beginner Plus About the Recipe Ingredients 4 cups onions 5 garlic cloves 1/3 cup lemon juice 1 tbsp ginger 3 tbsp mustard 1/4 cup parsley 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon chili flakes 2-4 Maggi cubes 1 cup water 2 bay leaves 3-4 slices of lemon 16oz extra-firm tofu Preparation Prep In a pot at medium heat, add the onions and 1 tbsp of oil. Cover the pot and let it sit for 35 minutes to slowly caramelize the onions. After 20 minutes, if you notice that the onions are steaming rather than turning brown, partially cover the pot to allow the moisture to evaporate and let the onion caramelize. Set aside. Tear tofu into bite-sized pieces and set aside. Directions In a bowl, combine mustard, lemon juice, garlic, black pepper, chili flakes and veggie bouillon cubes to make the marinade. Add in the tofu and mix well, then let it sit for 20-30 minutes Add a bit of oil to a pan and place marinated tofu. Sear well. Place all the tofu in the pot of onion. Add the rest of the marinade left over as well as 1/2 cup of water, the bay leaf and scotch bonnet pepper Partially cover the pot and let the sauce cook for about 15 minutes on medium-low heat Serve and enjoy Previous Next

< Back WFPB Pumpkin Bread Prep Time: 5 minutes Cook Time: 45 minutes Serves: 8-10 Level: Beginner About the Recipe Ingredients 1 1/2 cup Oat Flour 1 cup pumpkin puree 1 cup coconut sugar 1/4 cup agave optional 1 Tbs cinnamon, ground 1/2 tsp ginger, ground 1/2 tsp cloves, ground 1/4 cup coconut oil, melted or unsweetened applesauce 1 tsp vanilla extract 1 1/2 tsp baking soda 1/2 tsp salt 1 1/2 Tbs apple cider vinegar Preparation Prep Preheat oven to 350 degrees Fahrenheit and line a standard loaf pan with parchment paper. Make In a large mixing bowl, combine the flour, pumpkin puree, coconut sugar, cinnamon, ginger, cloves, coconut oil, vanilla, baking soda and salt. Stir well. Add the vinegar and stir quickly to ensure it is fully incorporated. Transfer the batter to the loaf pan evenly. Bake until the center of the load starts to crack and the bread feels firm to the touch. This takes around 45 minutes. Allow to cool completely before removing from the loaf pan and cutting. Previous Next

< Back Lemon Garlic Asparagus w/ Pistachios Prep Time: 5 min Cook Time: 8-10 min Serves: 4 Level: Beginner About the Recipe A quick and delicious veggie side Ingredients 1/3 cup raw pistachios 2 lb asparagus 3 Tbs olive oil 2 lemons, 1 juiced and 1 sliced 2 garlic cloves, minced 2 tsp fresh tarragon, chopped Preparation Prep Preheat oven to 400 degrees F. Wash asparagus and trim woody ends. Make Place asparagus on a parchment-lined baking sheet in a single layer. Drizzle 1 tbsp of the olive oil over asparagus and ensure they are evenly coated. Season with salt and pepper. Bake in the oven for 8-10 minutes, until they turn bright green and tender. (The length of time depends on the thickness of the asparagus) Meanwhile, whisk together the lemon juice, garlic, tarragon and remaining olive oil. Once done, place the asparagus on a platter, drizzle with the dressing and sprinkle the pistachios. Serve immediately. Previous Next

< Back Chocolate Chip Butterscotch Chickpea Blondie Prep Time: 10 min Cook Time: 20-25 min Serves: 12 Level: Beginner About the Recipe Ingredients 1.5 cups chickpeas, drained and rinsed 15 soften Medjool dates 1/4 cup unsweetened applesauce 1 cup oat flour 1 flax egg (optional) 2 teaspoons baking powder 1/2 teaspoon vanilla paste (or 1 tsp vanilla extract) 1/4 cup vegan chocolate chips 1/4 cup vegan butterscotch chips Preparation 1) Preheat oven to 350 F 2) Add chickpeas, dates, applesauce, vanilla and oat flour to a food processor and process until batter is well incorporated 3) Transfer batter to dessert baking dish (e.g. 8.5 x 6.5 or 8" cake pan) and fold the chocolate and butterscotch chips 4) Spread batter into even layer 5) Bake for 20-25 minutes Previous Next

< Back White Bean Cassoulet Prep Time: 15 min Cook Time: 45 min Serves: 8 Level: Beginner About the Recipe Ingredients Cassoulet 3 tbsp vegan butter 3 leeks finely sliced 2 celery ribs finely diced 2 carrots finely diced 3 parsnip finely diced 1 bulb fennel, finely diced 3 garlic cloves minced 4 cups veg broth 2 tbsp Better Than Boullion Vegetable base 2 cans navy beans rinsed & drained 1 sprig fresh rosemary 2 sprigs fresh thyme 1 bay leaf Juice of 1 lemon salt & pepper TT Crumb Topping 1½ cup breadcrumbs 2 clove garlic minced ½ cup fresh parsley chopped 1-2 tbsp olive oil Lemon zest salt & pepper TT Preparation In a large Dutch oven or oven-safe skillet, melt butter over med-high heat. Add leeks, celery, carrots, fennel & parsnips. Saute for 5-6 min until veggies start to soften. Add garlic & cook for an additional 30 seconds. Add navy beans, broth, rosemary, thyme & a bay leaf. Bring mixture to a boil, reduce heat to medium and simmer for 20 min or until most of the liquid has been evaporated and you’ve got a stew-like consistency In a bowl combine breadcrumbs, garlic, lemon zest, parsley & olive oil. Crumble mixture over the top of the cassoulet & bake at 350°F for between 15 & 20 min or until topping is golden brown. Squeeze fresh lemon juice on the cassoulet when it comes out of the oven. Store in fridge up to 4 days Previous Next

< Back Asian Noodle Salad Prep Time: 15 min Cook Time: 5 min Serves: 4 Level: Beginner About the Recipe A satiating noodle salad that is quick and easy. Ingredients Noodle Sauce 1/4 cup peanut butter 1 garlic clove 1 Tbs ginger root, peeled 1 Tbs rice vinegar 1 Tbs soy sauce 1 Tbs maple syrup 1 Tbs gochujang 1/4 tsp salt 2 tsp sesame oil 1/4 cup water Salad 4 oz rice noodles or kelp noodles 2 1/2 cup cabbage (red and/or green), shredded 1 red bell pepper, thinly sliced 1 cup carrots, shredded 1 cup edamame 1/3 cup green onion, sliced on bias Preparation Noodle Sauce Make Add all the ingredients for the sauce in a blender and blend until smooth and set aside. Adjust for seasoning if necessary. Salad Prep Dice and shred the veggies and set aside. Make Cook the noodles according to the instructions on the package and set aside.Add the noodles and veggies to a large bowl. Add in the peanut butter sauce and toss well. Top with green onions and serve. Previous Next

< Back Vanilla Pudding Prep Time: 45 min Cook Time: n/a Serves: 3-4 Level: Beginner About the Recipe Ingredients 2 white sweet potatoes, roasted 1/2 cup canned coconut milk 1 vanilla bean pod 2 tbsp agave (optional) Preparation Roast sweet potatoes on a baking sheet for 45 minutes on 425 degrees Fahrenheit Slice vanilla bean pod in half. Using a paring knife, scrape out the vanilla beans and place into a food processor. Add milk and potatoes to the food processor and blend until well combined. If the pudding is too thick, add additional milk. If needed, adjust for sweetness by adding some agave Can be eaten warm or cooled Previous Next

THE NAIJA GODDESS Allow your body to heal naturally using food as medicine. Check Out My Services Meet Naija Certified Holistic Nutritionist & Holistic Health Coach I’m a Nigerian-American Certified Holistic Nutritionist and Certified Herbalist with pure love and joy of natural hair/skincare, plant-based recipes and natural remedies. On the Naija Goddess, you’ll find a realistic, holistic lifestyle coach that focuses on plant-based solutions by way of easy recipes, holistic education and more in an effort to heal your body inside out. Learn More Meal Prep & Catering Order Now Recipes Check out our top-notch recipes that focuses on plant-based solutions by way of easy recipes, holistic education and more in an effort to heal your body inside out. Check Out Allow what you eat to heal you, and let your healing come from what you eat. Shop Our Products Check out our amazing store for our amazing and top notch products. Flavor Starter Guide Kitchen Sync( Ebooks ) Golden Sea Moss Purple Sea Moss Ori (Shea Butter) Magnesium Oil Spray Vaginal Steam Herbs Herb-Infused Face Oil Check out our shop Work With Me Delayed Food Allergy Test (IgG) Learn More Complimentary Phone Consultation Learn More Custom Nutrition Prescriptions Learn More Plant Based Cooking Demo Learn More Contact Us Reach out to us and let's get started First Name Last Name Email Message Submit Thanks for submitting!

< Back Stuffed Dates Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 12 medjool dates 3 Tbs peanut butter 1/4 cup chocolate chips, non dairy Preparation Prep Pit each date. Melt the non-dairy chocolate chips in a bowl and set aside. Make Place a 1/2 teaspoon of peanut butter in each date. Optional: add 1-2 peanuts in each date. Optional: drizzle each date with chocolate Previous Next

< Back Kale Salad Prep Time: 5 minutes Cook Time: N/A Serves: 2-4 Level: Beginner About the Recipe Ingredients 1 lb kale, chopped 1 cup carrots, matchstick 1/4 cup vinaigrette of choice 1 Tbs sesame oil 1 lime, juiced 1 tsp salt 1/2 cup dried blueberries Preparation Prep Measure ingredients and have a large bowl ready to assemble the salad. Make To a large bowl, add kale, salt, lime juice and sesame oil. Using your hands, thoroughly massage kale under desired tenderness is reached. Add dressing and carrots to the massaged kale. Proceed with massaging the ingredients. Add the dried blueberries and gently toss until well distributed. Previous Next

< Back Chocolate Tahini Bundt Prep Time: 10 min Cook Time: 40 min Serves: 12 Level: Beginner About the Recipe Moist and indulgent cake with guilt-free ingredients. Ingredients 1 1/4 cup spelt flour 1/4 cup cocoa powder 1/2 cup almonds, ground 1/3 cup coconut sugar 2 tsp baking powder 1/2 tsp cardamom, ground 2 Tbs flax seeds, ground 5 Tbs water 1/3 cup tahini 1/3 cup maple syrup 1 cup plant milk of choice 3 Tbs coconut oil, optional Preparation Prep Preheat oven to 350 degrees Fahrenheit. Make Mix the ground flaxseed and water in a small bowl and leave for 5 minutes to set. Mix the flour, cocoa, almonds, sugar, baking powder, salt and cardamom in a large bowl. In a separate bowl, mix the tahini, maple syrup, milk, coconut oil and set flax mixture. Add the wet mixture into the bowl of dry ingredients and mix until you have a smooth batter. Transfer into a lightly oiled bundt tin and bake for 35-40 minutes. Allow to cool completely before glazing. Mix the glaze ingredients (1/4 cup tahini and 2 tbsp maple syrup) in a bowl and smooth over the top of the cooled cake. Previous Next

< Back Peanut Butter Bars Prep Time: 3 min Cook Time: 5 min Serves: 16 Level: Beginner About the Recipe Ingredients 3 cups, Corn flakes (healthy version) 1 cup, Peanut butter 1/2 cup, Maple syrup brown rice syrup Preparation Prep 1. Line a tray with the parchment paper. Directions 1. Heat a pan and add the peanut butter and maple syrup. 2. Let the peanut butter melt and combine well with maple syrup. It will take around 2 to 3 minutes. 3. Turn off the heat , add all the cereal and mix everything together. 4. While hot transfer the peanut butter cornflakes mixture to the tray press firmly. 5. Refrigerate it for an hour. 6. After refrigerating, the bars will easily come out from the paper. 7. The bars can be stored in the refrigerator for a week. Previous Next

< Back Festive Coleslaw Prep Time: 10 minutes Cook Time: N/A Serves: 4-6 Level: Beginner About the Recipe This colorful and flavorful dish is quick and easy. This festive coleslaw can easily scale up for you to take to your next potluck or family gathering. Ingredients 1 cup carrots, shredded 1 red bell pepper, thinly sliced 1/4 red cabbage, thinly sliced 1/4 green cabbage, thinly sliced 2 green onions, sliced on bias 1/3 cup chili lime cream sauce 2 Tbs medjool dates, finely chopped 2 tsp sesame oil Preparation Make Using a mandolin, box grater or shredding attachment on a food processor, shred the carrots, cabbage and bell pepper. Pit and chop the medjool dates. Slice green onions on a 45-degree bias. Add sliced veggies, sesame oil, dates and chili lime cream sauce to a bowl. Mix well. Previous Next

< Back Lemon Cheezecake Cup Prep Time: 2 hours Cook Time: n/a Serves: 2-3 Level: Beginner About the Recipe Ingredients 1 ½ cups raw cashews (soaked for min. 2 hours) ½ cup plant milk 4 pitted medjool dates ½ tsp lemon zest 2 tsp lemon juice ½ tsp vanilla extract Pinch of salt Fresh berries to garnish Crunchy Topping ½ cup seeds or nuts 1 date Preparation Combine all ingredients (except for the berries) in a blender. Blend until smooth. Chill in the refrigerator for 1-2hrs. In a food processor combine seeds or nuts and dates and process to a course crumb. Garnish chilled cups with crunchy nut topping and fresh berries. Previous Next

< Back Apple Pie Trifle Prep Time: 15 min Cook Time: 20 min Serves: 6 Level: Beginner About the Recipe A delicious twist on the classic apple pie. Ingredients Stewed Apples 5 apples, chopped 2 Tbs lemon juice 2 Tbs maple syrup, divided 2 tsp cinnamon 1 tsp vanilla powder 1/4 tsp salt Oat Crisp 1 cups oats 1/3 cups almond flour or aot flour 1 Tbs coconut oil 1 Tbs coconut sugar 2 Tbs maple syrup Cashew Cream 3/4 cups cashews, raw 1/2 cups plant milk of choice 2 Tbs maple syrup 1 tsp vanilla powder Preparation Stewed Apples Prep Preheat oven to 350 degrees Fahrenheit. Make Place all ingredients for the stewed apples into a medium-sized pot and bring to a simmer. Leave to simmer for roughly 15 minutes or until the apples become soft. Set aside. Oat Crisp Mix all oat crisp ingredients in a bowl until well combined. Spread mixture onto a lined baking tray and bake for roughly 10-12 minutes in the preheated oven. Flip halfway through and be careful not to burn. Set aside. Cashew Cream Make the cashew cream simply by blending all ingredients together in a high-speed blender until smooth. Add milk accordingly to your thickness preference, i.e. add some more plant milk if you find it’s too thick for your liking. Layer the three components into a glass. Start with cream, then apples, then cream again and top off with crisp. Previous Next

< Back Garri Smoothie Prep Time: 5 min Cook Time: n/a Serves: 1 Level: Beginner About the Recipe Ingredients 1/3 cup Ijebu Garri 2 cups coconut milk, fresh (is ideal) 1/4 cup groundnuts (peanuts) 4 dates or 2 tbsp liquid sweetener of choice Preparation Place all of the ingredients in a blender and blend until desired consistency is reached Enjoy Previous Next

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< Back Brownies Prep Time: 10 min Cook Time: 35 min Serves: 16 Level: Beginner About the Recipe Ingredients 2 tablespoon ground flax seed 5 tablespoon water (74ml – used with flax) ½ cup water (118ml – used for simple syrup) 1 ½ cup vegan cane sugar (300g) 1 ½ cups all-purpose flour (180g) ¾ cup dutch processed cocoa powder, sifted (60g) ¼ cup powdered sugar (33g) ½ tablespoon espresso powder, optional ¾ teaspoon salt ½ cup vegetable oil (118g) 2 teaspoon vanilla extract ¾ cup vegan chocolate chips, divided (130g) ¾ cup nuts, chopped (Optional) (85g) Preparation Preheat oven to 350F/ 176C. Line an 8×8* pan with parchment paper with overhang and grease the pan with cooking spray. To make flax egg – In a small bowl, whisk ground flax seed and 5 tablespoon of water. Set aside. To make simple syrup – In a sauce pan over medium heat, add cane sugar and ½ cup water. Stir to combine, heat for about 6-8 minutes, and the sugar has dissolved completely. (DO NOT add more water. DO NOT let come to a boil or the mixture will evaporate) While waiting, in a large bowl, add in the flour*, cocoa, powdered sugar, espresso powder (if adding), and salt. Whisk together. Once simple syrup is ready, while hot, add it along with vegetable oil, vanilla, and flax egg. Combine with a spatula just until combined. Do not overmix. Batter should be fudgy and pourable. If adding walnuts, add now along with ½ cup vegan chocolate chips. Fold to combine. Do not over mix. Pour batter into greased pan. Top with remaining ¼ cup chocolate chips. Bake for 35-40 minutes. A toothpick may not come out clean since they are fudgy. Remove from the oven and let cool completely before slicing . The brownies need time to set up. For a firmer brownie, place in fridge. Slice in 16 equal sized pieces (or desired size) Store leftovers in an air tight container. Previous Next

< Back 4 Oil-Free Salad Dressings Prep Time: 5 minutes Cook Time: N/A Serves: 2 - 4 Level: Beginner About the Recipe Learn how to make 4 different salad dressing recipes using simple ingredients! There's a dressing for everyone here - from a fruity vinaigrette to a creamy balsamic! Ingredients SMOKY MAPLE MUSTARD serves 1 2 tbsp maple syrup 1 tbsp Dijon Mustard 2 drops Liquid Smoke 4-5 dashes of Worcestershire Sauce Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. FRUITY VINAIGRETTE serves 1 3 tbsp Fruit Jam (any flavor you like) 1 tbsp balsamic vinegar Water (if needed to thin out) Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. EVERYDAY TAHINI serves 1 1/4 cup tahini Juice of 1/2 a lemon 1 tablespoon apple cider vinegar 1 teaspoon miso paste 1 teaspoon garlic powder Pinch of pepper 1/4 cup (or more) water to thin out if desired Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. CREAMY BALSAMIC serves 1 1/4 cup balsamic vinegar 3 tablespoons tahini 1 tablespoon Dijon mustard Juice of 1 whole lemon 1 teaspoon maple syrup 1/2 teaspoon garlic powder Salt & pepper to taste Water (if needed to thin out) Whisk together all the ingredients until smooth and creamy. If dressing is too thick, add a splash or two of water. Preparation Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. If dressing is too thick, add a splash or two of water. Previous Next

< Back Italian Inspired Bean Balls Prep Time: 5 minutes Cook Time: 25 minutes Serves: 4-5 Level: Beginner About the Recipe These bean balls are so delicious! They do not have the same texture of a meatballs, however, they are crispy on the outside and tender on the inside. When switching to a plant-based lifestyle, it is easy to get caught-up in foods looking or tasting exactly the same. The focus should be on learning to expand your palette and enjoy foods that are actually good for you. There are many tasty mock meat options for you to explore. However, these bean balls are so flavorful, I don't think it will be necessary. You be the judge! Ingredients INGREDIENTS 1 can white beans, drained and rinsed 1/3 cup sun-dried tomatoes, diced 1/3 cup nutritional yeast 1/4 quick cooking oats 2 tbsp tomato paste 1 tbsp Better Than Bouillon vegetable base 1 tbsp Italian seasoning 1 tsp garlic powder 1 tsp onion powder 1 tsp red pepper flakes Salt and pepper to taste Preparation DIRECTIONS 1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. 2. Add beans and sun-dried tomatoes to the food processor pulse several times 3. Add all remaining ingredients to the food processor and process until a dough comes together. 4. Using #24 scoop, scoop out ~10 balls and place them on the baking sheet. Alternatively, use your hands and make golf ball sized balls. 5. Bake the balls for 15 minutes and then flips the balls over. Bake for an additional 10 minutes. 6. Enjoy! Previous Next