Category Archives: Main Dishes

Vegan Cornmeal Waffles


  • 1/2 cup (70 g) Spelt Flour
  • 1/2 cup (70 g) Cornmeal
  • 1 tbsp (7 g) Flax, ground
  • 1/2 (4 oz) cup hot water
  • 1/2-1 tbsp Apple Cider Vinegar
  • 1/4 tsp Baking Soda
  • 1/2 tbsp Baking Powder


In a large bowl mix 1/2C spelt flour, 1/2C cornmeal, 1/2T baking powder, 1/4t baking soda, and spices of choice. In a small bowl mix 1T ground flax with 3T hot water and let sit. Mix in 4 oz hot water and a splash of ACV to the dry mix. Once a flax gels stir into the batter. Spray a waffle maker with coconut oil and pour in half the batter. 

Makes: 2 waffles

Serving Size: 1 waffle


Eggplant Meatballs


  • 90 g (1/2 cup) Whole Grain Quinoa, uncooked
  • 300 g Eggplant, raw
  • 1 tsp Liquid Smoke
  • 40 g (6 tbsp) Nutritional Yeast
  • 1 tsp Jerk Seasoning 
  • 1/4 tsp Adobo Seasoning
  • 1/8 tsp (a dash) Cayenne Pepper
  • 15 g Sesame Seeds
  • 10 g Flax Seeds, ground


Preheat oven to 350F. Cook 1/2 cup quinoa according to directions and set aside to fluff. Grate 300 g eggplant in a food processor and transfer to a large bowl. Add 1 tsp liquid smoke, 40 g nutritional yeast, 1 tsp jerk seasoning, 1/4-1/2 tsp adobo season (to taste), a dash of cayenne pepper (to taste), and 15 g of sesame seeds. Stir well to combine all ingredients and set aside. Turn 10 g ground flax into a flax “egg” by adding a little hot water. Allow the flax “egg” to coagulate. Add quina to eggplant mixture and mix well. Then add flax “egg”. Be sure that everything is mixed well. I let mine sit for a few minutes then began to spoon it onto parchment paper. Bake for 45-60 mins.

Makes: 20 “meatballs”

Serving Size: 4 “meatballs”


Raw Zoodles with “Meat” Sauce



1 Large Zucchini, spiralized
1/4 Peeled Sweet Potato, diced
1/4C TVP
1/2C Raw Tomato Basil Sauce:


To make the Tomato Basil Sauce, section a giant tomato to fit into your food processor and add a handful of fresh basil, 1t garlic paste, 1/8t xanthan gum, 1/4C pistachios and salt to taste. This makes about 6 servings (1/2C each). Then soak 1/4C TVP with 1/2C of the raw tomato basil sauce overnight. Spiralize 1 large zucchini and chop up about 1/4 of a peeled sweet potato. This is the perfect combination of protein, carbs and fats. So incredibly simple too.

Tomato Basil Sauce Makes: 6 servings

Serving Size: 1/2C

raw tomato basil sauce

Jessi’s Lentil Loaf



16 oz Lentils, cooked
4 oz Carrots, shredded
4 oz Onion, chopped
8 oz Apple, shredded
3 Sun-dried Tomatoes
1/2C Pasta Sauce (your choice)
2T Oil (your choice)
1t Garlic Paste
4T Ground Flax + 6T Hot Water
1C Old Fashioned Oats
1/4C Spelt Flour
1T Italian Seasoning
1t Baking Powder
1T Apple Cider Vinegar


Shred your carrots and apple in a food processor and chop your onions. In a very large bowl, combine 4 oz shredded carrots, 4 oz shredded apple, 4 oz chopped onion, 16-18 oz of precooked lentils, 1/2C of pasta sauce, 2T oil (I used pecan oil), and 1t garlic paste. Stir well. In a small bowl, combine 4T ground flax seeds with 6T of hot water, you may also want to microwave it for about a minute. Set the flax “egg” aside. In another medium bowl, combine 1C old fashioned oats, 1/4C spelt flour, 1t baking soda, and 1T Italian seasoning. Stir well and then combine with the very large bowl of lentil/veggies. In a bullet, blend 3 sun-dried tomatoes with the other 4 oz of shredded apple. I had to add a little bit of water. Set this sauce aside. Finally, stir in the flax “egg” to the mixture. Make sure everything is incorporated well then add 1T apple cider vinegar last. Line a loaf pan with parchment paper (or it will probably be impossible to get out) and pour in the batter. Top with the sauce from the bullet. If desired, sprinkle some garlic powder and paprika. Bake at 375F for 45-60 minutes.

Makes: 10 slices

Serving Size: 1 slice


Kabocha Stew



1C Red Onion, chopped
1C Celery, chopped
2C Carrots
2C (16 oz) Kabocha Squash, roasted
2C (8 oz) Water
1/4C Peanut Flour
1T Cinnamon, ground
1T Red Pepper Flakes, ground
2t Adobo
Coconut Oil Spray


Spray a pot with coconut oil and add 1C chopped red onion and let simmer. Add 1C chopped celery and put a lid on the pot allowing the onion and celery to soften for about 10 minutes. Add 2C shredded carrots and put the top on for another 10 minutes. Add 2C roasted kabocha and 2C water, stir to combine. Add all of your spices; 1/4C peanut flour, 1T cinnamon, 1T ground red pepper, and 2t adobo spice. Put the lid on for another few minutes and serve. Great over rice as a vegan dish or served with a protein and a carb.

Makes: 5 servings

Serving Size: about 9.5 oz


African Peanut Stew



6T Pb2 (or Peanut Flour)
1 Medium Carrot
2 Medium Celery Stalks
2 Medium Yellow Onions
1 Large Green Bell Pepper
3 Raw Garlic Cloves
2 Pieces Pickled Ginger
2T Curry Powder
1 can (28oz) Hunt’s Diced Tomatoes Basil, Garlic & Oregano
1 Medium Sweet Potato
1/4C Fresh Chopped Cilantro
1/4t Iodized Salt
1/4C (1oz) Roasted Peanuts
1C Shelled Edamame
Coconut Spray Oil


Chop up 2 medium onions, 2 celery stalks, 1 carrot, and 1 bell pepper. Spray a large pot with coconut oil and sauté the chopped veggies until soft and translucent, about 5 minutes. Finely chop 3 garlic cloves, 2 slices of ginger (pickled or not) and add to pot. Stir in 2T curry powder, 1/4C fresh cilantro and 1/4t salt. Add in 1 can of diced tomatoes and cook, uncovered, until tomatoes are slightly reduced, about 3 minutes. Add in broth or water to desired consistency and allow to simmer. Chop 1 medium sweet potato and add to pot with 1C shelled edamame; bring to a boil. Reduce heat and simmer about 8 minutes. Stir in 6T PB2 and cook about 2 minutes. Add cayenne pepper to taste and top with roasted peanuts. I served mine with curry rice.

Adapted from this Relish Recipe

Makes: 7 servings

Servings Size: about 1C


Spicy Chakalaka


1/4C Vegetable Oil
200g or 7 oz (approx. 2/3C) Yellow Onion
200g or 7 oz (approx. 2/3C) Carrots
1T Fresh Ginger
10 cloves Fresh Garlic
2 Hot Chili Peppers
500g (approx 2C) Tomatoes
200g or 7 oz (approx. 2/3C) Green Bell Pepper
 200g or 7 oz (approx. 2/3C) Red Bell Pepper
3T Curry Powder
1 can Heinz – Vegetarian Baked Beans

Chop and sautee 7 oz Yellow Onion, 200g Carrots, 1T Fresh Ginger, 10 cloves Fresh Garlic, 2 Hot Chili Peppers, 500g Tomatoes, 2/3C Green Bell Pepper, 2/3C Red Bell Pepper in 1/4C vegetable oil. Add 1 can baked beans before serving. Serve with polenta (corn grits).

Makes: 8 servings

Serving Size: over 1C