asparagus alfredo

Spring Asparagus Alfredo

When spring arrives, asparagus is usually fresh, tender and found at the farmers markets. I like the thin stalks that are so tender and delicious raw. In this vegan alfredo recipe, asparagus can be lightly steamed and cut or shaved raw and tossed with the sauce. The vegan alfredo sauce is a cauliflower and cashew base for the creaminess you expect. This dish is light and hits the spot when you want comfort and goodness on your plate.

For noodles, pick a good quality gluten free pasta. I like Tinkyada and Jovial brands. Or serve more veggies by spiralizing some zucchini, turnips or sweet potatoes and warm them up before pouring the alfredo over them. Sometimes, I’ll even mix gluten free pasta and veggie noodles together for this dish.

Of course, you can pack this with even more veggies to bump up the variety of nutrients. Try adding sauteed kale, peas, steamed broccoli or sauteed zucchini to the sauce. Find your favorite combo and indulge.


Spring Asparagus Alfredo

Fresh and delicious asparagus atop creamy vegan alfredo sauce makes for a perfect spring dinner.
Prep Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: alfredo, asparagus, cashew, cauliflower, noodles
Servings: 4
Author: Chef Kim


  • peeler or mandolin
  • blender


  • 1 lb fresh asparagus
  • Veggie noodles or gluten free pasta of your choice
  • ½ head of cauliflower about 4 cups florets
  • 1 cup cashews, soaked in warm water for 30 minutes and drained
  • 1-2 cup oat or nut milk
  • 2 tbs chopped scallions
  • ½ cup yellow onion
  • 3 cloves chopped garlic
  • 1 tbsp miso paste
  • ¾ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp pepper


  • The asparagus can be shaved lengthwise with a peeler or mandolin and added to the sauce at the end, or lightly steam the asparagus and chop into 2 inch lengths. Set aside.
  • For the pasta, I like Tinkyada and Jovial brands of gluten free pasta. Cook by following package directions. Or you can spiralize zucchini, turnips and/or sweet potatoes and gently saute them to warm through and soften slightly.

For the alfredo sauce:

  • Steam the cauliflower and onion until tender, then add to the blender.
  • Add remaining ingredients, using only 1 cup of milk and blend until a creamy texture is achieved. Add more milk until you reach a creamy sauce consistency. Adjust seasonings to your taste.
  • Pour sauce into a saucepan and warm gently, adding the asparagus to just warm through.
  • Serve over pasta or veggie noodles. (zucchini, turnip, sweet potatoes)
chopped salad

Tons of Veggies Chopped Salad

This chopped salad you won’t be able to stop eating. All the colors and flavors of the chopped veggies provide a rainbow of nutrients that support your microbiome, immune system and help to reduce inflammation.

The recipe comes together quickly when you use a food processor. Just be sure to use short pulses so the veggies don’t get too small.

The dressing is olive oil based, which is healthy if you use a good quality olive oil. I recommend the olive oil shops where you can see the date the oil was pressed. Look for a date within six months for quality flavor and benefits.

You could use your favorite dressing as well. Just get these veggies into your body and they will benefit you in multiple ways. This delicious, chopped salad is perfect for picnics and family gatherings. Let me know if you try it!

Tons of Veggie Chopped Salad

Bright and crunchy chopped salad filled with a variety of veggies and tossed in a garlic dressing. Perfect for a family gathering or picnic.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: broccoli, cabbage, cauliflower, peppers, spinach, tomatoes, zucchini


  • food processor


  • 1/2 small cabbage
  • 1/2 head cauliflower
  • 1 stalk of broccoli
  • 2 cups zucchini, rough chopped
  • 2 cups spinach
  • 2 stalks of celery cut lengthwise then crosswise into dice
  • ¼ cup red onion diced
  • 1 red or yellow bell pepper diced
  • 1 tomato diced, seeds removed


  • 1 cup olive oil
  • ¼ cup Bragg’s or coconut aminos
  • 1 tsp lemon juice
  • 1 Tbsp cider vinegar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 clove garlic
  • 2 Tbsp red onion diced


  • Use a food processor to chop cabbage, broccoli, cauliflower, zucchini and spinach. Fill processor container with one kind of vegetable and use very quick tapping pulses to chop. If you hold down the button rather than tap, the vegetables will chop too fine. Pour chopped veggies into a large bowl. Repeat.
  • Prepare celery, onion, pepper, and tomato by dicing with a chef knife. Add to the mixing bowl.
  • Blend the dressing ingredients until smooth, pour ½ over chopped veggies, mix to coat and add more if needed to coat all the veggies. Store any leftover dressing in the fridge for 5 days.
  • The dressing can be whisked together instead of blending, but blending creates a creamy dressing, which I prefer, but whisking it together works as well.

Lemon Tart

I love using lemons in dishes, especially sweet breads, cakes, cookies, this lemon tart. Lemon lifts the flavors and add an acidity and brightness to each dish. And I think of using lemon more so in spring and summer than year-round.

I think this lemon tart is pretty and the filling is versatile and can be used several ways. It would make a perfect dessert for Easter.

Lemon Tart - Vegan

This sweet and tangy lemon tart is perfectly creamy and rich without the dairy.
Prep Time30 minutes
Chill time2 hours
Course: Dessert
Cuisine: American
Keyword: cashew, lemon
Servings: 8
Author: Chef Kim


  • food processor
  • blender


For Crust

  • 1 ½ cups cashews
  • 1 cup shredded coconut unsweetened
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

For Lemon Filling:

  • ½ cup oat or almond milk
  • 1 cup cashews, soaked for 1/2 hour in hot water to soften
  • 3/4 cup maple syrup
  • 3/4 cup lemon juice, fresh squeezed
  • 2 tbsp lemon zest
  • 1/2 cup melted coconut oil
  • pinch turmeric


Prepare crust:

  • Place the cashews and coconut in a food processor fitted with S blade and blend into a coarse meal.
  • Add the maple syrup and vanilla and pulse until it begins to clump together.
  • Transfer to a removable bottom tart pan or spring form pan. Press evenly into pan. Place in the refrigerator to set while you make the filling.

Prepare the filling:

  • Combine the cashews, milk, maple syrup, lemon juice, zest and turmeric in the blender and blend on high until smooth and creamy.
  • Scrape the sides and add the coconut oil and blend again until the oil is completely incorporated and creamy.
  • Pour this into the chilled crust. Let chill for at least two hours before serving.
  • It is lovely when served topped with fresh berries. Enjoy!
green goddess dressing

Green Goddess Dressing

Oh my, this green goddess dressing is one of the best! Dressings are one of the easiest things you can make that can be a boon for your health. That is if you eat a lot of salads.

Store bought dressings are old, who knows how long they have been sitting. The oils used in shelf-dressings are low quality and have often gone rancid, which does harm in your body. They also have more ingredients, since they need stabilizers and sugar and gums to increase their shelf-life. Ingredients that do not bring any benefit to you.

Make a dressing once a week and dress your salads with high quality ingredients that elevate your salads to superfood status. Give this one a try.

Green Goddess Dressing

Creamy tangy and full of love and good things for you. You might just want to drink it.
Prep Time15 minutes
Course: Salad
Cuisine: American
Keyword: avocado, cilantro, parsley
Author: Chef Kim


  • 1 blender


  • 1/2 cup cold pressed, good quality olive oil look for a pressed date within 6 months.
  • 1/2 cup fresh lemon juice
  • 1 bunch parsley chopped
  • 1 bunch cilantro chopped
  • 1/4 cup hemp seeds
  • 1 clove garlic
  • 1/2 avocado, pitted and peeled
  • 3 chives chopped
  • 1/2 tsp salt
  • 1/2 cup water


  • Put everything in your blender and puree on high for about a minute. Scrape the sides of the container and blend again until smooth and creamy.
  • Store in a tight sealed jar in the fridge. Will keep for a week.


Veggie Shepherd’s Pie

Veggie Shepherd’s pie is a true comfort food. It is a hearty meal with loads of veggies and lentils in a rich gravy and then topped with mashed potatoes. What could be better?

It takes a bit of time to chop the veggies but think of it as a knife skills session. If you just don’t have the time, you can purchase pre-chopped veggies in the produce section.

I like to batch cook lentils, and freeze them for quick additions to meals, but you can also use canned lentils in this recipe.

You could definitely add a different mix of vegetables if you prefer or swap out if you don’t have something on hand. It looks like a lot, but it comes together pretty quick once your vegetables are prepped.

Give it a try, I hope you enjoy it!

Veggie Shepherd's Pie

A hearty dish loaded with veggies and lentils in a creamy gravy topped with mashed potatoes. It is sure to hit the spot.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Keyword: lentils, potatoes, veggies
Servings: 6
Author: Chef Kim


  • 1 dutch oven ceramic coated makes for a one pot meal.
  • 1 casserole dish


  • 3 large potatoes can substitute sweet potatoes
  • 1 Tbsp olive oil
  • 1 onion diced
  • 4 carrots diced
  • 2 celery ribs sliced
  • 1 cup sliced mushrooms,
  • 3 garlic cloves minced
  • 1 Tbsp ground coriander
  • 1/2 bunch fresh thyme
  • 2 sprigs fresh rosemary
  • 1 ½ cups vegetable stock
  • 2 cup cauliflower florets
  • 2 cups Swiss chard or baby kale
  • 12 sundried tomato halves, chopped
  • 2 tbsp balsamic vinegar or tomato vinegar
  • 2 cups cooked lentils
  • 2 tbsp corn starch or arrowroot


Prepare the potatoes

  • Peel and quarter the potatoes and place in a medium pot. Cover with water and bring to a boil, lower heat and simmer for 15 minutes, or until potatoes are fork tender. Strain and mash with a little olive oil and garlic powder. Set aside.
  • If using sweet potatoes, peel and quarter and place in a steam basket and steam for 10 minutes until tender. Mash with a little olive oil and garlic powder. Set aside.

Prepare the Vegetables:

  • In a Dutch oven over medium high heat, add the oil, onion, carrots and celery, and mushrooms, stir to soften and wait for the mushrooms to release their water. Then add the garlic and cook for one more minute.
  • Add the coriander and herbs, stir until fragrant. Then add the stock, greens, cauliflower, tomatoes, vinegar and lentils, stir well and bring to a simmer. Cook for 15 minutes.
  • Combine cornstarch and 1/4 cup water to make a slurry and add to the pot to thicken the gravy. Cook for 2-3 minutes.
  • Remove from the heat. If you're using a ceramic Dutch oven, scoop the potatoes over the top or transfer the mixture to a casserole dish and spread the potatoes over the top and bake at 350° for 15 minutes.


edamame quinoa salad

Edamame Quinoa Salad

If you want a refreshing salad that’s not your typical lettuce salad, give this edamame quinoa salad a try. It is full of plant protein and goodness that will fill you up and satisfy the tastebuds. The light lemon and olive oil dressing adds a brightness and tang that will encourage you to take another bite.

Quinoa and edamame are complete protein sources, and the peas add even more plant protein for a whopping 17g per serving. In the spring, I swap the peas for asparagus to change up the flavor a little and get in variety.

When making this salad, you can use precooked quinoa, if you do batch cooking. If you need to cook quinoa, just allow it to cool before tossing with the dressing. This prevents the dressing from being completely absorbed by the warm quinoa.

This edamame quinoa salad is a perfect picnic salad! Be sure to tag me on Instagram if you try it and let me know how you like it.

Edamame Quinoa Salad

Edamame, peas and quinoa come together in this bright and tangy salad that packs in 17g of protein per serving. Great as a picnic salad!
Prep Time15 minutes
Cook Time30 minutes
Course: Salad
Cuisine: American
Keyword: edamame, quinoa
Servings: 4
Author: Chef Kim


  • 1 cup dry quinoa
  • 2 cup water minus 1 tablespoon
  • 1 cup peas
  • 2 cups peeled edamame
  • 1 cup cucumber diced
  • ½ cup radish sliced
  • 3 scallions sliced
  • 1 ½ tablespoons dill weed
  • 1 cup fresh flat leaf parsley chopped
  • ½ cup sliced almonds


  • 1/3 cup olive oil
  • Zest of lemon
  • 1/3 cup fresh lemon juice
  • 1 tsp Dijon mustard
  • ½ -1 tsp sea salt
  • Pepper to taste


  • Rinse quinoa and place in a pot with water and pinch of salt. Bring to a boil, cover, lower heat and simmer for 10 minutes. Turn off heat, keep covered and let sit for 5 minutes, then uncover and fluff with a fork. Let cool.
  • Blanch the peas and edamame in boiling water for a few minutes until bright green, rinse under cold water.
  • Place cooled quinoa in a bowl, add blanched peas, edamame, cucumber, radish, scallions, dill, parsley and almonds and toss.
  • Stir the dressing ingredients together in a separate bowl and pour over salad, tossing well to coat. Adjust the salt and lemon to your liking.
lentil sloppy joes

Lentil Sloppy Joes

These lentil sloppy joes are just what you need when you are looking for a high protein plant based meal. Did you know there’s 18g of protein in a cup of lentils – wow!

You can make this recipe as a one pot meal and just add everything to a large pot and cook for about 40 minutes or you can use precooked or canned lentils and it comes together a little quicker. If using canned, look for low salt and BPA free cans.

These are great served over sweet potatoes or gluten free buns, if you have a favorite. I also just like the mixture served in a bowl with nutritional yeast and sliced avocado on top.

Lentil Sloppy Joes

Protein packed lentil dish that brings savory and umami flavors together for a satisfying and delicious meal.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: lentils, peppers, tomatoes
Servings: 6
Author: Chef Kim


  • 2 ¾ cups water or vegetable stock
  • 1 cup onion chopped
  • 1 celery stalk diced
  • 1 red bell pepper chopped
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • 1 ½ cups dried brown or green lentils
  • 1 15 oz. can diced tomatoes
  • 2 Tbsp tomato paste
  • 2 Tbsp tamari or coconut aminos
  • 2 Tbsp Dijon mustard
  • 2 Tbsp coconut sugar
  • 1 teaspoon cider vinegar
  • 1 teaspoon vegan Worcestershire sauce
  • Salt and pepper
  • Nutritional yeast to sprinkle on top optional


  • Place ¾ cup water or stock in a pot.
  • Add onion, celery and bell pepper and a pinch of salt. Cook for about 5 minutes, until onion is slightly softened. Stir in the spices and mix well.
  • Add the remaining liquid and the rest of the ingredients. Mix well and bring to a boil.
  • Reduce heat, cover and cook over low heat for 20 minutes, stirring occasionally. Taste to see if the lentils are tender. Cook up to an additional 15-20 minutes to reach desired tenderness. You don’t want them to cook too long and turn mushy, you want them tender but holding their shape.
  • Remove a third to a blender and blend to make a thick sauce texture and return to pot. Or use an immersion hand blender to puree some of the mixture.
  • Serve over sweet potatoes or bread with sliced onions, avocado, sprouts, a sprinkle of nutritional yeast and a side salad.


This can be made using precooked or canned lentils. Omit the water and combine everything except cooked lentils to make a sauce, cooking for 15 minutes. Stir in the cooked lentils, mashing them a little to thicken the texture.


cabbage kraut

Easy Cabbage Kraut

Get probiotic rich kraut for a little time in the kitchen.Supporting your gut microbiome by eating probiotic rich foods like this kraut is a simple step to better health.

This recipe is just cabbage kraut, but you can add any other vegetables and herbs you’d like to make a variety of flavors.

Try a variety of vegetables and herbs and see if you have a favorite. I like this with dill and adding in cauliflower or bock choy. Onions add a depth of flavor and hot peppers add a kick.

Making your own kraut is much cheaper than buying the raw kraut in the produce department. You can get about half a gallon from a large cabbage, whereas the 16 oz jars can cost up to $15.

Set aside a little time to make this and you’ll be supporting your gut health and actually start to feel better!

Easy Raw Kraut

Tangy, crispy and probiotic rich kraut for topping your favorite salad, avo toast or by the forkful.
Prep Time30 minutes
Fermenting time7 days
Course: Side Dish
Keyword: cabbage, ferment, Kraut
Yield: 24
Author: Chef Kim


  • 2 quart canning jars
  • 1 large mixing bowl


  • 2 lbs. green or red cabbage 1 large head or 2 small
  • 4 tsp. sea salt


  • Rinse cabbage and remove the outer leaves. Slice thinly, with either a knife or the shredding attachment of a food processor. You may slice it thin or thick, but the key is making it uniform in size.
  • Place shredded cabbage in a large metal or glass bowl. Sprinkle with salt. Massage salt into the cabbage; it will start to release water. Continue massaging until you have quite a bit of water and cabbage starts to soften. This might take a few minutes, and it does require some arm and hand muscles!
  • Using a large glass jar, press cabbage into the container. Do this slowly, with just a cup or two at a time so you can really press down. You want to compact the cabbage as much as possible to eliminate air bubbles and release more water.
  • Once all of the cabbage is in the jar, place something heavy on top (like another jar filled with water) to weigh it down. Press down hard until water covers the cabbage. Ideally, you want at least 1 inch of water on top.
  • Cover jar with a cloth and secure it with a rubber band.
  • Place the jars on a plate or rimmed baking pan and allow jars to sit on the counter or in a cupboard, for a range of 2-6 weeks. The cabbage will start to bubble and may leak over the edges, this is normal.
  • Check the cabbage every few days, push any floating cabbage back under the brine. After a week taste the cabbage. It should be tangy. If any of the cabbage has turned dark and begun rotting, you can scoop that out and make sure the remaining is under then brine. If some mold appears on the top, it is normal, just remove an inch of the cabbage and eat what is underneath.
  • Once it reaches the tanginess you like, remove cloth and top with a lid and refrigerate. Enjoy small servings.


You can ensure better composition of probiotic organisms by adding a probiotic powder to the cabbage and salt when you begin the process.  Some probiotic pills will not be active for fermentation, so it is a trial with what you have, or use this one.
The time it takes to ferment the cabbage and reach the desired taste will be affected by the temperature. It takes longer in cooler environments and shortens when it's hot.

Versatile Mushroom Sauce

This mushroom sauce can be used in a variety of ways and adds so much flavor to anything you mix it with. It might be the cure for bland vegetables or for those who don’t think vegetables taste good. Try it and see!

Try this as a gravy over mashed potatoes or air fried potatoes, tossed with a mixture of roasted vegetables, mix it with green beans and baked for a casserole, use as a white sauce for pasta or zucchini noodles, or thin it out with broth to make a soup. Get your creative hat on and try this in new ways.

The base of the sauce is steamed cauliflower with onion and garlic and cashews to add extra creaminess. Seasonings and herbs ramp up the flavor and the marinated mushrooms add that umami element that is so satisfying.

I hope you enjoy and find many uses for this delicious sauce.

Mushroom Sauce

Creamy and full of flavor, dairy and gluten free
Prep Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: cashew, cauliflower, cream sauce, gravy
Servings: 6
Author: Chef Kim


  • blender


  • 2 cups sliced mushrooms
  • 1 tablespoon coconut aminos
  • 3/4 cup cashews soak for 1 hour
  • 1/2 head cauliflower florets aboout 4 cups
  • 1/2 cup onion
  • 2 garlic cloves sliced
  • 1 tablespoon white miso
  • 1/2 teaspoon onion powder
  • 1 teaspoon each thyme and rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • pinch cayenne
  • 1 1/2 cups unsweetened almond or oat milk


  • Soak the cashews in water to cover for 1 hour, drain and rinse.
  • Combine the sliced mushrooms and coconut aminos in a bowl and toss, set aside.
  • Steam the cauliflower and onion until fork tender.
  • Transfer steamed cauliflower and onion to a blender, add the cashews, garlic, miso, herbs and spices. Start to blend on low, slowly add the milk and then turn up the speed and blend until completely smooth.
  • Transfer to a pan and add the mushrooms. Warm gently over medium low heat.
  • Use immediately or store and reheat, add more milk to thin if needed.


*This sauce is great over broccoli, pasta, potatoes and can be used to make green bean casserole, just toss with beans and top with crispy onions and bake.
chocolate mint bar

Chocolate Mint Bars

Ooh! The cooling sensation of this chocolate mint bar is so good. Peppermint and chocolate combine for a one-of-a-kind flavor that seems like it has its own season – winter.

this chocolate mint bar is comprised of a minty brownie base, layered with chewy coconut mint filling and topped with a cacao ganache. You will love it!

Let me know if you try this one!

Peppermint Layer Bars

Minty chocolate brownie, peppermint coconut filling and ganache topping, without processed sugar.
Prep Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cacao, coconut, mint, walnuts


  • food processor
  • 8 inch square baking pan


Brownie base

  • 2 cups walnuts
  • 2/3 cup dates
  • 1/3 cup cacao powder
  • 1/2 tsp peppermint extract
  • 1 tbsp water
  • pinch sea salt

Mint Coconut Filling

  • 3 cups coconut, shredded
  • 2 tbsp maple syrup
  • 1/2 tsp peppermint extract
  • 1/2 tsp spirulina for color optional

Chocolate ganache

  • 2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup cacao powder


Prepare brownie:

  • Place walnuts in a food processor and pulse to break down into a rough meal.
  • Add cacao powder, salt, peppermint and pulse to mix. Then add the dates and blend until crumbly. Add the water and pulse until the mixture starts to stick together.
  • Line a square pan with parchment paper with the paper extending up two sides for pulling the bars out of the pan.
  • Pour brownie mixture into pan and use hands or spatula to press into an even layer.

Prepare the mint layer:

  • Place the coconut in the food processor and blend until it reaches a fine meal texture. Then add the maple syrup, peppermint and spirulina, if using. Blend until it becomes sticky. Pour and press evenly over the brownie layer.

Prepare ganache:

  • Melt the coconut oil, add maple syrup and cacao powder and whisk until smooth and shiny. Pour over coconut layer and chill for an hour.
  • Cut and enjoy. Keep refrigerated for a week or freeze for up to 3 months.