< Back Egusi Soup [Melon Seed Stew] Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4 Level: Intermediate About the Recipe Egusi soup is a spicy sauce used to eat with a range of swallows in Nigeria. The soup has three main components — the red soup base, the melon seeds, and the greens. Ingredients 2 cup Egusi seeds, ground 14 oz jackfruit, canned in brine or water 2 small tomatoes, roughly chopped 1 large red onion, roughly chopped 2 red bell pepper, roughly chopped 1 scotch bonnet pepper 1 bunch spinach or kale, chopped (Okazi or Ugu or uziza or bitter leaves) 4 Maggie cubes 2 tsp thyme, dried 2 Tbs red palm oil 1-2 cups vegetable broth 1 tsp iru, optional 2 nori sheets, ground Preparation Prep Quarter the red onion. Dice 1/4 of the onion and set aside. Grind the egusi seeds in a small blender. Place ground egusi seeds a bowl. Add 1 cup of water to the egusi seeds and mix until a thick paste forms. Set aside. Grind nori sheets. Set aside. Make Rinse and drain jackfruit. Boil jackfruit for 10-15 until tender. Then, set aside. Add red palm oil to a pan with 1/4 of diced red onion and iru (if using). Add in the boiled jackfruit. Using a wooden spoon, break the jackfruit into bite-sized pieces. Cook for ~5 minutes. Prepare the pepper blend by placing the following into a high-speed blender: remaining red onion, bell peppers, tomatoes, scotch bonnet and Maggie cubes. Blend well. Add the pepper blend and broth to the jackfruit and onions. Cook for ~5 minutes. Add spoonfuls of egusi paste and let cook for 10 minutes on low heat. Do not stir. Gently stir the soup and then add in your greens and nori. Allow greens to steam for about 3 minutes. Previous Next

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< Back Groundnut Stew Prep Time: 10 min Cook Time: 35 min Serves: 6-8 Level: Beginner About the Recipe Ingredients Tomato-Pepper Sauce 1 habanero pepper 2 large plum Tomatoes 1 red onion, sliced (divided) 1-inch ginger root 3 cloves garlic Optional Soy Curls & Jackfruit (1) 8oz bag of Butker Soy Curls (1) 14oz can jackfruit 2 tsp paprika 2 Maggie cubes salt and pepper to taste Peanut Stew 2 cups of chopped sweet potatoes 1 cup of chopped carrots 3 tbsp oil (red palm or coconut) remaining half onion - sliced 1 tbsp Tomato paste 2 bay leaves 1 tsp iru (optional) 1 tsp thyme 2 bouillon cubes (e.g. Maggi cubes) 3/4 cup unsweetened peanut butter Salt and pepper to taste 2 to 3 cups chickenless stock 10oz spinach Preparation Prepare the Tomato-Pepper Sauce Add all ingredients to a blender and blend until smooth. Set aside. Prepare the Soy Curls/Jackfruit Add the soy curls to a bowl and add enough water to thoroughly cover them. Let them hydrate for ~5 minutes. Drain the water from the bowl. Then, using your hands, squeeze the excess water from the soy curls. Drain and rinse the canned jackfruit and place the bowl with the soy curls. Add the paprika, Maggi cubes and salt/pepper. Set aside. Peanut Stew Add oil to a pan. Once warmed, add the soy curls and jackfruit. Saute until soy curls begin to crisp. Add remaining red onion and saute until softened. Add tomato-pepper blend, tomato paste, iru and bay leaf to the pan. Add sweet potatoes and carrots. Cover and let simmer for 7-10 minutes. Once sauce has reduced, add remaining seasoning (Maggie cubes, thyme) Add peanut butter and stock. Stir well until peanut butter is well combined. Place lid and allow to simmer until potatoes and carrots are tender (~5-7 min). Add in spinach and stir well. Serve over millet, wild rice or fonio. Previous Next

< Back One Pan Baked Pasta Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients 1 lb whole grain pasta 1.5 cups cherry tomatoes 1.5 cups cup chickpeas 2 large onions, diced 8-10 garlic cloves, whole or minced 1 cup dairy-free cream cheese 5 cups vegetable broth 1 tsp paprika 1 tsp dried thyme 1 tsp dried rosemary 1 cup fresh basil, chopped 2-3 cups spinach salt & pepper to taste Preparation Preheat oven to 400 degrees Fahrenheit In a glass baking dish, add pasta, cherry tomatoes, garlic, onions and chickpeas. Add the cream cheese followed by the vegetable broth and seasonings. Place in oven and bake for ~35 Remove from oven. Mix everything together and then stir in basil and spinach. Taste for seasoning adjustment. Serve and enjoy Previous Next

< Back Dirty Rice for a Crowd Prep Time: 20 min Cook Time: 40 min Serves: 25 Level: Beginner About the Recipe Ingredients 3-4 packs of vegan sausage, diced [Field Roast, apple sage] 5-6 stalks celery, diced 3-4 bell pepper, diced 1 large onion, diced 5-6 garlic cloves, minced 2 tbsp garlic powder 2 bay leaves 8 cups rice, rinsed 2 tbsp thyme 1 tbsp Old Bay 2-3 tbsp black pepper 1-2 Tony Chachere Cajun seasoning 2 tbsp Better Than Bouillon paste 2 bags beefless ground 2 cups veggie stock Preparation Prep all ingredients Cook rice according to package instructions In a large pot, warm the beefless ground, sausage, celery, onion, garlic and spices. Mix well. Once warmed through and mixed well, turn off heat and add bell peppers. Add sausage mixture to the cooked rice and mix well. Serve and enjoy Previous Next

Free Recipe Pack: Bean & Legume Delights Discover a delicious variety of nutritious bean and legume recipes in this free downloadable PDF. Perfect for plant-based eaters, meal planners, or anyone looking to add more fiber and flavor to their meals. Just click and download — no sign-up needed! Bean and Legume Recipe Pack This collection of healthy recipes includes simple, delicious recipes for using beans and legumes. Download Now Kitchen Sync: A Curated Collection of Recipes (Only $8) Level up your kitchen game with this exclusive recipe collection — Kitchen Sync. Thoughtfully curated for ease, nutrition, and flavor, this premium PDF is a must-have for home cooks and food lovers. Purchase once and download instantly. Kitchen Sync( Ebooks ) $8.00 Price Buy & Download – $8

< Back Baked Plantain Prep Time: 5 minutes Cook Time: 20 minutes Serves: 2-4 Level: Beginner About the Recipe To optimize this dish, be sure to select ripe plantains. It should have many black spots and be slightly soft to the touch. I love plantain and it is often served as a fried side dish in many Nigerian dishes. However, I wanted to capture to texture of fried plantain without all of the oil. So, this recipe minimally coats the plantain slices in coconut oil and baked. I have found this approach to be ideal as it is a comparable mouth-feel to fried plantain. After baking, I like to take things up a notch by tossing the plantain in a bit of coconut nectar. This last step is optional but totally worth it. Ingredients 2 ripe plantains, sliced on bias 2 Tbs coconut oil 1 tsp cinnamon, ground 1/2 tsp salt 1 Tbs coconut nectar, optional Preparation Prep Preheat the oven to 375 degrees Make In a bowl, add coconut oil, cinnamon and salt. Mix thoroughly. Peel and slice the plantains into 1/2 inch slices, cut on a bias. Add to bowl and toss well. On a parchment-lined baking sheet, arrange the plantain in a single layer. Bake for 20 minutes, turning halfway until plantains are golden brown In the same bowl, add the coconut nectar to the remaining coconut oil and mix well. Once plantains are finished baking, gently toss in the oil and nectar mixture. Serve immediately. Previous Next

< Back Fresh Rolls Prep Time: 15 min Cook Time: n/a Serves: 8 Level: Beginner Plus About the Recipe Ingredients 4 oz brown rice pad thai noodles or 6 oz vermicelli 1 cup julienned or thinly sliced carrots 1 cup julienned or thinly sliced bell pepper or zucchini 1 cup mint leaves 1 cup cilantro or basil 8 to 10 rice paper wrappers 8oz marinated tofu Preparation Make your dipping sauce and set aside. Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. Prep your workstation with a large shallow bowl of warm water and a clean surface. Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Transfer to the clean surface. Add tofu, noodles and veggies to the rice paper wrap. Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve. Serve with dipping sauce of choice Previous Next

< Back Apple Rawnola Prep Time: 30 minutes Cook Time: N/A Serves: 2-4 Level: Begginer About the Recipe Ingredients 2 cups sunflower seeds, soaked 1/2 cup dates, pitted and soaked 1/4 cup goji berries, soaked (use raisins as an alternative) 4 -5 apples, quartered 2 tsp cinnamon 1/4 tsp nutmeg, freshly ground Preparation Prep Soak seeds for at least 30 minutes. Make In a food processor, add seeds, dates and spices. Pulse until a course texture appears. Pour mixture into a bowl and set aside. Add apples to the food processor and pulse until apples are chunky. Mix apples with the mixture in a bowl and fold in goji berries. Previous Next

< Back TOMATO BASIL BRAISED CHICKPEAS WITH WILD RICE Prep Time: 20 min Cook Time: 15 min Serves: 4-6 Level: Beginner About the Recipe 🌿 Why This Recipe? This dish combines plant-based protein, healthy fats, and immune-supporting nutrients in a comforting, flavorful way. ✅ Chickpeas for Protein & Energy – High in fiber and plant-based protein, helping to sustain energy levels and support digestion. ✅ Sundried Tomatoes & Basil for Antioxidants – Packed with lycopene and flavonoids, promoting heart health and reducing inflammation. ✅ Pumpkin Seeds & Cashews for Magnesium & Iron – Essential for muscle relaxation, improved circulation, and cognitive function. ✅ Coconut Milk for Creaminess & Healthy Fats – Helps support brain function and hormone balance. ✅ Wild Rice for a Nutrient-Dense Base – A powerhouse grain rich in protein, fiber, B vitamins, and essential minerals that supports sustained energy and digestive health. Ingredients 🔹 1/3 cup cashews (for richness and creaminess) 🔹 1/4 cup pumpkin seeds (adds texture and a boost of minerals) 🔹 3 oz sundried tomatoes (in a pouch) (intense umami flavor and antioxidants) 🔹 1/3 cup nutritional yeast (adds a cheesy depth and B vitamins) 🔹 1 (28 oz) can of tomatoes (base for the sauce, rich in lycopene) 🔹 5 garlic cloves (immune-boosting and heart-supporting properties) 🔹 1 (14 oz) can coconut milk (adds creamy depth and healthy fats) 🔹 1 tbsp Better Than Bouillon (vegetable base) (for a deep, savory taste) 🔹 1 cup onion, diced (adds sweetness and depth to the sauce) 🔹 2 (14 oz) cans chickpeas, drained and rinsed (plant-based protein source) 🔹 1/3 cup basil, chiffonade (fresh herbaceous brightness) 🔹 2 cups cooked wild rice (nutrient-dense and fiber-rich base) Optional: 🔹 1/3 cup dairy-free parmesan (I use Follow Your Heart) (adds a savory, cheesy finish) Preparation 1️⃣ Blend the Sauce Base In a high-speed blender , combine cashews, pumpkin seeds, sundried tomatoes, nutritional yeast, canned tomatoes, garlic, coconut milk, and Better Than Bouillon . Blend until completely smooth and creamy . Set aside. 2️⃣ Sauté the Onions In a large Dutch oven or deep skillet , heat a small amount of water (for oil-free sautéing) over medium heat . Add the diced onions and sauté until softened and translucent (about 3-5 minutes ). 3️⃣ Braise the Chickpeas Pour the blended tomato mixture into the Dutch oven with the onions. Stir in the chickpeas and mix well to combine. Cover and allow the mixture to braise on medium heat for 10 minutes , stirring occasionally to prevent sticking. 4️⃣ Finish with Basil & Parmesan Turn off the heat and stir in the chiffonade basil . If using, add the dairy-free parmesan for an extra layer of umami and richness. 5️⃣ Serve & Enjoy! Serve over a grain of choice , with a special emphasis on wild rice as a nutrient powerhouse. Garnish with extra basil or a sprinkle of dairy-free parmesan for added flavor. 🌟 Variations & Customizations 🌿 Spicy Version: Add ½ tsp red pepper flakes or cayenne pepper for a mild kick. 🌿 Extra Creamy: Blend ½ cup cooked white beans into the sauce for an even richer texture. Previous Next

< Back Berries & Cream Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients Fruit 2 cups blueberries 2 cups raspberries 2 cups cherries, pitted 2 Tbs balsamic glaze (or balsamic vinegar) Fluff 1 cup cashews, raw 1/4 cup plant milk of choice 3 Tbs maple syrup (or agave) 2 tsp vanilla extract 1/8 tsp salt Preparation Berry Prep Add berries to a bowl with the balsamic vinegar. Let it marinate for 15 minutes. Fluff Add all ingredients to a high-speed blender and blend until a thick consistency is reached. If necessary, adjust for sweetness level. Pour on top of berries and enjoy. 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 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 Apple Oatmeal Raisin Cookies Prep Time: 10 min Cook Time: ~18 min Serves: 12 Level: Beginner About the Recipe A satisfying breakfast cookie or snack you can enjoy all week long :) Ingredients 1 3/4 cup oats 1/3 cup coconut sugar 1 cup walnuts or 1/2 cup pumpkin seeds 3/4 cup raisins 1/2 cup almond butter 1 apple, cored and chopped 1/4 tsp salt 1/4 tsp baking soda 1 tsp baking powder 2 tsp cinnamon, ground 2 tsp vanilla extract Preparation Prep Preheat oven to 350 degrees Fahrenheit Make Add all the ingredients to a food processor and process until it reaches a coarse and sticky consistency. Line a baking tray with parchment paper and scoop 2 tablespoons of the mixture onto the baking tray. Since the mixture is very sticky, grease your hands with some oil or flatten it out evenly with a butter knife to 1/2 inch thickness. Bake for about ~18 minutes. let the cookies cool and then transfer them onto a wire rack. Previous Next

< Back Kale, Quinoa & Tofu Salad Prep Time: 20 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe Ingredients 1/2 cup quinoa, frozen, defrosted 14 oz tofu, extra-firm, drained, cut into 1/2 inch cubes (1 packaged block) 5 Tbs olive oil, extra-virgin 1 bunch kale, spines removed and leaves torn 1 lemon, juiced 3 Tbs tahini 1 tsp maple syrup 2 cups cabbage, red, shredded 1/4 onion, red, small, thinly sliced 2 Tbs pepitas, raw 1 Tbs hemp seeds salt, to taste black pepper, to taste Preparation Prep Defrost quinoa. Drain and cube tofu. Remove spines from kale and tear leaves into bite-sized pieces. Shred cabbage. Slice onion. Make Pat the tofu dry between paper towels. Feel free to season the tofu with herbs, or spices if desired. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu, turning once, until well browned. Place kale in a large bowl. Drizzle with 1 teaspoon of the lemon juice and massage until tender, about 2 minutes. Add the remaining lemon juice, maple syrup, tahini, and the remaining 2 tablespoons of olive oil to a small bowl and whisk together. Add 2 tablespoons of water to thin. Add cabbage, onion, quinoa, pepitas, and hemp seeds to the bowl of kale and drizzle with 2 tablespoons of the dressing Toss to combine. Season with salt and black pepper. Plate the salad and top with tofu cubes. Drizzle with remaining dressing. Previous Next

< Back Ewa Riro (Nigerian Stewed Beans) Prep Time: 5 minutes Cook Time: 15 minutes Serves: 4 Level: Beginner About the Recipe Ewa Riro is a hearty and filling dish. It is usually served with Garri, bread or ripe plantains. It also accompanies rice and cornbread. Ingredients Tomato Pepper Blend 2 small Roma tomatoes 2 red bell peppers, chopped 1 scotch bonnet pepper, (remove seeds for less heat) or habanero pepper 1 red onion, quartered 3 vegetable bouillon cubes or 6-8 small cubes Beans 3 cups black eyed peas, soaked and cooked or 4 15-oz cans black eyed peas rinsed and drained 1/3 cup red palm oil or refined coconut oil 2 nori sheets, blended Preparation Tomato Pepper Blend Make Add all ingredients to a high-powered blender and blend until smooth. Set aside. Beans Prep Grind the nori sheets in a blender and set aside. Make Add oil to the saucepan over medium heat. Let the oil become warm. Add the diced red onions and saute until translucent. Add the tomato blend and let simmer for about 7 minutes. Add the cooked beans and nori flakes to the pan. Mix well. Simmer for 10 minutes and serve immediately. Previous Next

< 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 Blueberry Lemon Crisp Prep Time: 10 minutes Cook Time: 30-35 minutes Serves: 2 Level: Beginner About the Recipe Ingredients Oat Topping Ingredients 1/4 cup rolled oats 1 Tbs shredded coconut 2 Tbs almond flour 1 Tbs coconut oil salt 1 Tbs coconut sugar Filling Ingredients 1 cup blueberries, frozen 1 lemon, juiced 1 lemon, zested 1/2 tsp arrowroot powder 1 Tbs maple syrup Preparation Oat Topping Directions In a bowl, combine oats, coconut, coconut sugar, salt and coconut oil until combined and the mixture sticks together. Set aside. Filling Directions Prep Preheat oven to 350 degrees F. Make In a baking dish, add blueberries, lemon juice, lemon zest, maple syrup and arrowroot powder. Stir well. Place the oat filling on top of the blueberry mixture evenly.Bake for 30-35 minutes until the filling starts to bubble and the topping is golden brown. Previous Next

< Back Spiced Greens Prep Time: 10 minutes Cook Time: 5 - 8 minutes Serves: 2 Level: Beginner About the Recipe Dark-leafy greens are the king of alkalization. These vegetables also contain an abundance of carotenoids-antioxidants that protect cells and play roles in blocking the early stages of cancer. They also contain high levels of fiber, iron, magnesium, potassium and calcium. Furthermore, greens have very little carbohydrates, sodium and cholesterol. The dark greens supply a significant amount of folate, a B vitamin that promotes heart health and helps prevent certain birth defects. Needless to say, we need to eat dark-leafy greens as much as possible. So, let's make the experience unique and delicious. Check out the recipe! Ingredients INGREDIENTS 1 bunch collards, sliced 1 bunch rainbow swiss chard, sliced 1 small onion, diced 1-14oz can diced tomato, drained 1 tsp tumeric 1 tsp cumin 1 tsp coriander 1 tsp cinnamon 1 tsp chili powder 1 tsp smoked paprika 1 tsp red pepper flakes 2 tsp oil 1/4 cup vegetable broth Preparation 1. Wash your greens thoroughly. Wick away as much moisture as possible using a salad spinner. 2. Roll your greens in a cigar-like fashion and slice. Set aside 3. In a pot, add the oil, tomatoes, salt and pepper and let it sweat for about 2 minutes over medium heat 4. Add all spices to the pot and saute until fragrant, about 30 seconds 5. Add in the collards and swiss chards, mix well 6. Add vegetable broth 7. Place lid on pot and steam for about 5 minutes 8. Enjoy! Previous Next

< Back Cake Batter Chia Pudding w/ Berry Compote Prep Time: 10 min Cook Time: N/A (3 hours to chill) Serves: 2 Level: Beginner About the Recipe Ingredients 1 cup berries of choice, frozen 1 1/2 cup almond milk, unsweetened (or other non-dairy milk) 1/2 cup chia seeds 2 Tbs maple syrup (or more to taste) 1 tsp vanilla extract 1/4 tsp almond extract (or less according to preference) 2 Tbs almond flour, blanched Preparation Prep Place frozen strawberries in a small saucepot over medium heat, cook until softened. You may need to add a tablespoon or two of water in the beginning to accelerate the defrosting process. Once strawberries are soft and liquid is syrupy, mash with a fork or potato masher. Make Add milk, seeds, maple syrup, vanilla and almond extracts, and almond flour to a large glass container and whisk until combined [you could also add to a mason jar with a lid and shake.] Let sit for 10 minutes, then mix again. Spoon some of the strawberry mixture into the bottom of the mason jars and pour chia mixture on top. You can layer too! Cover and refrigerate for 4 hours or overnight. Previous Next