The Best Homemade Hummus

The secret to the best homemade hummus? Peel your chickpeas. Yes, chickpeas have peels. And if you want to whip up a batch of hummus that rivals your favorite restaurant’s recipe, you must (must, must) peel your chickpeas. It’s a little tedious (but also weirdly meditative). But, we promise, your taste buds will thank you.

Ingredients:

• 2 cups cooked chickpeas
• 1/3 cup tahini
• 3 tbsp. freshly squeezed lemon juice
• 2 cloves of garlic, minced
• 1/2 to 1 tsp. sea salt
• 1/4 cup water
• 2 tbsp. extra virgin olive oil
• optional toppings: Za’atar, sesame seeds, flaky sea salt, a drizzle of olive oil

Directions:

1. Peel your chickpeas. Discard peels and add chickpeas to a food processor or Vitamix. Process until all chickpeas break down into a consistent powdery mixture, scraping down the sides as necessary.
2. Add the tahini, lemon juice, garlic and sea salt. Process until smooth.
3. While processor is running, slowly add in water. Then, slowly add in olive oil.
4. Before serving, garnish with any (or all!) or the optional toppings.

Photo via Bari Studio

The Best Vegan Chili

The title really says it all: This is the best vegan chili in our recipe repertoire, and we’ve been around the vegan chili block (okay, that’s not really a thing). This soy-free, dairy-free and gluten-free chili is hearty and protein packed, and its unique depth of flavor comes from the secret ingredients — peanut butter and cocoa powder. Yes, we went there. And our taste buds are so very happy we did. We love this chili on its own or over a bed of brown rice or quinoa; the topping possibilities are endless, but we’re partial to chopped avocado or (if you’re cool with dairy) a dollop of Greek yogurt.

Ingredients:

• 2 tbsp. organic coconut oil
• 1 large yellow onion, diced
• 2 large red bell peppers, diced
• 3 carrots, peeled and finely chopped
• 3 cloves garlic, minced
• 1 jalapeno, serrano or chili pepper
• 2 tbsp. tomato paste
• 2 tbsp. chili powder
• 1-2 tsp. crushed red pepper
• 1 (28 oz.) can of organic diced tomatoes
• 1 (8 oz.) can organic tomato paste
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can red kidney beans, rinsed and drained
• 1 (15 oz.) can small white beans, rinsed and drained
• 1.5 cups frozen corn
• 3 cups organic vegetable broth
• 1 tsp. sea salt, more to taste
• 1/2 tsp. black pepper, more or less to taste
• 1 tbsp. dried oregano
• 1 tbsp. dried basil
• 1 tbsp. unsweetened cocoa powder
• 2 tbsp. creamy natural peanut butter
• juice of one lime

Directions:

1. In a large pot, melt coconut oil over medium heat. Add onions, bell peppers and carrots, and saute until onions are translucent and beginning to brown — about 7 minutes.
2. Add garlic, pepper, tomato paste, chili powder and crushed red pepper. Mix to incorporate tomato paste and spices evenly, and saute for another 5 minutes.
3. Add all remaining ingredients — except for lime — and bring to boil. Then lower heat and simmer, covered, for 35 minutes. Squeeze in lime juice and serve as is, or over brown rice or quinoa.

Photo via Bari Studio

Curried Butternut Squash Soup

This is not your mama’s butternut squash soup. (We’re sure hers is great, but this one’s better.) Infused with warming spices, this flavor-packed, creamy soup is the ultimate healthy comfort food. Nutritionally, it has a leg up on your average pureed squash soup (which boast lots of great vitamins but traditionally lack protein). Our not-so-secret ingredient? Red lentils. They cook in the same amount of time as the squash, and supercharge the soup with protein without altering the smooth consistency.

Ingredients:

• 1 tbsp. coconut oil
• 1 large Vidalia onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1-inch piece of ginger, peeled and minced
• 1 large butternut squash (3 to 4 pounds), peeled and chopped
• 1 cup red lentils, picked over and rinsed
• 1 (15 ounce) can organic diced tomatoes
• 6 cups organic vegetable broth
• 1 tbsp. curry powder
• 1 tsp. cinnamon
• 1/4 tsp. cayenne pepper, more to taste
• 1 tsp. sea salt, more to taste
• cilantro, to garnish

Directions:

1. Heat oil in a large pot over medium heat. Add onion and saute until translucent, about 5 to 7 minutes. Add garlic and ginger and saute for another two minutes.
2. Add squash, lentils, tomatoes, broth, curry, cinnamon, cayenne and sea salt. Bring to a boil, then lower heat and simmer, covered, for 25 to 30 minutes, until squash is fork tender.
3. Puree directly in the pot with an immersion blender or transfer to a standard blender in batches. Taste, and add more salt and cayenne, if desired.
4. Serve and garnish with cilantro.

Photo via Bari Studio

Red Lentil Dal

If you’ve never ventured into Indian cooking, this is a perfect place to start. Don’t let the lengthy ingredient list fool you; this recipe is as simple and foolproof as they come. Dal — a lentil-based dish, something between a thick sauce and a mash — is packed with flavor and protein (requisites for a solid meatless meal). We like it served over a bed of jasmine rice and sauteed spinach; if you prefer your dal on the soupier side, don’t let the water fully reduce.

Ingredients:

• 1 tbsp. coconut oil
• 1 yellow onion, peeled and diced
• 1/2 tsp. cumin
• 1/2 tsp. brown mustard seeds
• 1/2 tsp. turmeric
• 1/2 tsp. paprika
• 3 cloves garlic, peeled and minced
• 1-inch piece of ginger, peeled and minced
• 1 serrano chile, seeds removed and minced (for added heat, don’t remove seeds)
• 3 plum tomatoes, diced
• 1 cup red lentils, picked over for stones
• 2.5 cups water
• 1/2 tsp. sea salt, more to taste
• 1/4 cup chopped cilantro

Directions:

1. Heat coconut oil in a large saucepan over medium heat. Add onion and saute for 5 to 7 minutes, until translucent and just beginning to brown.
2. Stir in cumin, mustard, turmeric and paprika, and allow spices to bloom for 30 seconds.
3. Add garlic, ginger and pepper, and saute for an additional minute.
4. Add tomatoes, lentils and water. Bring to a boil, cover pot and simmer for 20 minutes, stirring occasionally.
5. Remove lid, and cook for another 5 to 10 minutes, until all water has absorbed.
6. Stir in salt and cilantro, and serve.

Photo via Bari Studio

Orange Champagne Pan-Glazed Tempeh

If you’ve never been afflicted by a tempeh addiction, get ready for that to change. To our tempeh non-believers and meat enthusiasts, we’re asking you to trust us here. This recipe is so powerfully and uniquely flavorful — champagne vinegar, orange and tamari, who would’ve thought? — that we’re confident we’ll convert you. And when something sprouted, plant based and protein rich comes in delicious, pan-glazed form? Don’t ask questions; just eat up.

Ingredients:

• 1/2 cup fresh orange juice (2 large oranges should yield this amount)
• 1/2 cup champagne vinegar
• 1 tbsp. tamari or low-sodium soy sauce
• 1 tbsp. raw honey
• 1/4 tsp. sea salt
• 1 tbsp. coconut oil
• 8 0z. organic sprouted tempeh, sliced into 1/4 inch. thick matchstick strips
• 1/4 tsp. crushed red pepper (optional)

Directions:

1. Whisk together orange juice, champagne vinegar, tamari, honey and salt.
2. Heat coconut oil in a large skillet over medium heat. Add tempeh and cook for 4 to 5 minutes on each side.
3. Pour orange champagne sauce over the tempeh and cook for an additional 5 minutes, or until sauce has reduced to a thick glaze.
4. Top with red pepper, if using, and serve.

Red Curry Pumpkin Soup

We’re fully immersed in our seasonal pumpkin overdose — and, rather than slowing down our pumpkin intake, we’re experimenting with new ways to enjoy it. This Red Curry Pumpkin Soup is Thai inspired — calling on coconut milk and mild and sweet red curry paste. It’s rounded out with a bit of peanut butter for added protein, staying power and, well, deliciousness. And the best part? This recipe comes together in under 30 minutes.

Ingredients:

• 1 tbsp. ghee or coconut oil
• 1 sweet onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 1 (15. oz) can lite coconut milk
• 6 cups pureed pumpkin (2-3 small pumpkins should yield this) or 3 (15 oz.)cans organic pumpkin puree
• 1 tbsp. Thai red curry paste, more to taste
• 1/4 cup natural peanut butter
• 1 cup organic vegetable broth
• 2 tsp. sea salt, more or less to taste

Directions:

1. Heat ghee or coconut oil over medium heat. Add onion, and saute for 5 to 7 minutes — until onions are translucent and just beginning to brown. Add garlic and saute for another minute.
2. Add coconut milk, pureed pumpkin and red curry paste to the pot and bring to a simmer. Cover and cook over low heat for 15 minutes.
3. Stir in peanut butter, vegetable broth and salt, and blend — directly in the pot with an immersion blender or by transferring to a standing blender in small batches — to desired consistency.
4. Taste and adjust salt and curry if necessary — adding extra curry paste 1 teaspoon at a time. For an extra kick, top with crushed red pepper.

Photo via Bari Studio

Baked Pumpkin Oatmeal To Go

For those who love their morning oatmeal but don’t always have the time to stir and simmer on a Monday morning: you’re welcome for the most convenient (and delicious) breakfast ever. Bonus points for the fact that you get to eat your oatmeal in muffin form. Don’t let the shape fool you; these little guys pack the punch - and the nutrients - that a bowl of oatmeal boasts. The consistency - not nearly as dense as a muffin - is more along the lines of an oatmeal bread pudding. These make for a perfect light breakfast - we like them sliced in half, toasted and smeared with almond butter - or afternoon pick me up!

Ingredients:

• 2.5 cups old-fashioned rolled oats
• 1 tbsp. pumpkin pie spice
• 2 tbsp. ground flaxseed
• 1/4 tsp. sea salt
• 1.5 cups pureed pumpkin
• 1/4 cup organic egg whites
• 1 tbsp. coconut oil, in liquid form
• 1.5 tsp. pure vanilla extract or vanilla bean paste
• 1/3 cup maple syrup or raw honey
• 2 cups unsweetened almond milk, plain or vanilla
• 1/2 cup raisins
• 1/4 cup sunflower seeds or chopped walnuts

Directions:

1. Pre-heat oven to 350°F. Lightly oil a 12-cup muffin pan.
2. In a medium mixing bowl, combine oats, pumpkin pie spice, ground flaxseed and sea salt. Mix together.
3. In a large mixing bowl, mix pumpkin, egg whites, coconut oil, vanilla extract and maple syrup or honey. Mix well. Whisk in almond milk until well combined.
4. Add dry ingredients to wet ingredients until well incorporated. Then gently mix in raisins and seeds or nuts.
5. Evenly distribute into the 12 muffin cups. Bake for 40 minutes. Let cool for 45 minutes to an hour before removing from muffin tins.

Photos via Bari Studio

Oven-Roasted Spiced Chickpeas

Meet your new favorite snack. Chickpeas - as a snack? Just trust us here. These salty, spicy and addictively crunchy chickpeas are protein-packed and deceivingly healthy. We’ll give you the heads up that they taste best the day they’re made - but we’re fairly certain you won’t have leftovers. Happy snacking!

Ingredients:

• 2 cups cooked chickpeas (if using canned, rinse and drain thoroughly)
• olive or coconut oil spray or 2 tsp. olive oil
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. Spanish paprika
• 1/4 tsp. cayenne pepper (optional)
• 1/4 tsp. flaky sea salt or coarse kosher salt

Directions:

1. Preheat oven to 425°F.
2. Whether using freshly cooked or canned chickpeas, make sure that they are thoroughly drained and dried. If you have the time to leave them out to air-dry in a collander for several hours, that works best. Alternatively, place them between two sheets of paper towels and pat dry (removing any skins that become loose).
3. Place chickpeas on a baking sheet (lined with parchment paper for easy clean up) in a single layer. Spray with oil of choice; if using non-spray oil, use just enough to lightly coat chickpeas.
4. Sprinkle spices and salt, and then toss to evenly coat.
5. Bake for 20 minutes. Gently toss to prevent sticking. Bake for an additional 15 minutes.
6. Let cool to room temperature and enjoy. These taste best the day they’re made, but they’ll keep for an additional day if you store them in air-tight container at room temperature.

Photo via Bari Studio

Roasted Veggie Plate with Balsamic Reduction

My farmer’s market shopping strategy almost falls within the (very sophisticated) parameters of scoping out which produce looks best - or which items the vendors are particularly excited/chatty about - and bringing home as much as I can carry. This weekend, I ended up with a whole lot of sweet potatoes, broccoli, pre-roasted beets and sprouted tempeh - which ended up getting thrown together into a roasted ‘salad’ of sorts and topped with a perfect (and super simple!) balsamic reduction. Cheers to no-fuss fall cooking, also known as ‘tossing your veggies in a little oil, salt and pepper and cranking the oven up!’

Ingredients:

For vegetables:

• 1 (8 oz.) package organic sprouted tempeh, chopped into bite-sized slices
• 1 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• 2 tsp. stone-ground honey mustard
• 4 medium sweet potatoes, diced into one-inch pieces
• 2 heads broccoli, chopped into bite-sized pieces
• 1 large Vidalia onion, peeled and diced into one-inch pieces
• 1 (8 oz.) package pre-roasted and peeled baby beets, quartered
• 2 tbsp. coconut oil
• 1/2 tsp. sea salt, more or less to taste
• 1/4 tsp. black pepper, more or less to taste

For balsamic reduction:

• 1 cup balsamic vinegar
• 1 tbsp. + 1 tsp. coconut sugar

Directions:

1. Whisk together olive oil, vinegar and honey mustard. Pour over tempeh slices and let marinate in the refrigerator for one to two hours.
2. Pre-heat oven to 400ºF. In a mixing bowl, toss sweet potatoes, broccoli and onion with coconut oil, salt and pepper. Add tempeh and marinade to the bowl and toss.
3. Line two baking sheets with parchment paper and evenly spread vegetables and tempeh out, making sure the pans aren’t too crowded. Bake for 30-40 minutes, until vegetables are tender and lightly browned.
4. While vegetables are roasting, add the balsamic vinegar and coconut sugar to a small, shallow sauce pan. Heat on high until the vinegar reduces to a syrup consistency. Remove from heat.
5. When vegetables and tempeh are finished, top with balsamic reduction and additional salt and pepper, if desired.

Photo via Bari Studio

Sweet Potato Black Bean Chili

This light, vegan chili is a perfect throw-together, one-pot meal. It’s delicious served on its own, or over brown rice or quinoa for a heartier meal. Take the spice up a notch by doubling the cayenne and leaving the seeds in the jalapeno.

Ingredients

• 2 medium-large sweet potatoes, peeled and diced
• 1 large sweet onion, diced
• 1 red bell pepper, seeded and diced
• 1 jalapeno pepper, seeded and minced
• 2 cups cooked black beans
• 1 cup frozen sweet corn
• 1 (14 oz.) can fire-roasted diced tomatoes
• 2 cups vegetable broth
• 3 cloves garlic, minced
• 1 tbsp. chili powder
• 1/2 tsp. cayenne
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. sea salt
• juice of one lime
• cilantro, optional

Directions

1. Combine all ingredients - except for lime and cilantro - in a medium pot. Bring to boil, then lower heat and simmer, covered, for 30 to 45 minutes, stirring occasionally to prevent any burning at the bottom.
2. Squeeze lime juice - and top with cilantro, if you’d like - onto each serving.

Photo via Bari Studio