Creamy Vegan Pasta with Sun-dried Tomatoes



  • 1 (8 ounce) box of pasta
  • ¼ cup sun-dried tomatoes, chopped
  • 1 tbsp. sage leaves, chopped
  • ¼ cup nutritional yeast flakes
  • 1 tsp garlic powder
  • ½ tsp onion flakes
  • ¼ tsp cayenne pepper
  • 2 tbsp. olive oil
  • 1 cup unsweetened, non-flavored almond milk
  • 2 tbsp. flour (you can use a gluten-free flour but probably not almond or coconut flour)
  • salt and pepper


1. Cook the pasta according to the package instructions.

2. In the meantime, prepare the sauce. Heat olive oil in a saucepan over medium heat. Whisk in the flour until incorporated. This will happen quickly so watch for burning. Gradually pour in the milk, about ¼ a cup at a time, whisking continuously. Once all the milk is in, turn the heat down to low and allow to cook until the mixture is thick, this may take about 8-10 minutes.

3. Remove from the heat and add the nutritional yeast, garlic powder, onion flakes, cayenne and salt and pepper to taste. Stir until well combined.

4. Pour sauce of cooked pasta and sprinkle with sun-dried tomatoes and sage. Stir together and serve warm.

Smoky Black-Eyed Pea Soup

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Turn frozen black-eyed peas into a satisfying, comforting vegan meal. Add chopped fresh (or canned) tomatoes, bell pepper, and corn, and spice things up with chipotle chili powder, paprika, cumin, and fresh cilantro.


  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 cups frozen black-eyed peas
  • 1 cup chopped ripe tomatoes with their juices
  • 2 cups boiling water
  • 1½ cups fresh or frozen corn
  • ½ cup snipped fresh cilantro
  • 2 teaspoons smoked paprika
  • 1½ teaspoons agave syrup
  • ½ teaspoon dried oregano, crushed
  • ½ teaspoon ground chipotle chili pepper
  • ¼ teaspoon ground cumin
  • Sea salt, to taste


1. In a large saucepan, cook onion over medium heat for 7 to 8 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

2. Add bell pepper; cook 5 minutes.

3. Add frozen black-eyed peas and tomatoes with juices. Cook, covered, over medium-low heat 5 minutes.

4. Stir in 2 cups boiling water, corn, cilantro, paprika, agave syrup, oregano, chipotle pepper, and cumin. Cook, partially covered, over medium-low heat 35 minutes. If necessary cook 10 to 15 minutes more or until black-eyed peas are tender. Season with salt. Sprinkle with additional cilantro.


Overnight Oats

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Start the New Year off right with this go-to healthy breakfast.



  • 1 cup old-fashioned oats
  • 1 cup plant-based milk
  • 1/2 cup of chopped fruit of your choice
  • 2-3 tablespoons of nuts or seeds of your choice



1. In a container, glass, or mason jar, add oats, fruit, seeds, and milk.

2. Cover with lid, saran wrap, or aluminum foil, and refrigerate overnight (or for 3+ hours).

3. When you wake up, mix and enjoy chilled! No cooking or heating necessary—the oats “cook” themselves overnight.

Spaghetti with Roasted Red Pepper and Sweet Potato Cream Sauce


  • 1 red bell pepper
  • 1 large sweet potato 
  • 1/2 to 3/4ths of a medum sized onion
  • 3 big cloves of garlic
  • 1 cup non dairy milk
  • 2 Tablespoons nutritional yeast 
  • 3/4th teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • Spaghetti


Step 1. Preheat your oven to 400° Stab a few holes into your red pepper and roast in the oven for about 30 minutes

Step 2. Peel and cube your sweet potato about ten minutes after putting the pepper in the oven, stick the sweet potato in.

Step 3. While those roast cook your pasta and chop your onion and saute in a skillet until translucent. When they start browning throw in your chopped garlic cloves and cook another 30 seconds. 

Step 4. When the roasting is done take the skin off your pepper and take out the seeds (make sure it has cooled down enough to touch, it will be HOT!) Then blend all ingredients (not the pasta obviously). 

Step 5. Mix the sauce into your pasta. (This makes two cups of sauce so you might not need it all right now if you're just making a few servings of pasta) Save it for later in the week! Garnish with fresh basil. Or if you're like me and never remember to buy herbs, use kale instead!

Step 6 -CHOW DOWN!