December Recipes



Kristen's Vegan Recipes:


Cashew Alfredo

  • 8oz whole wheat pasta

  • 1 cup of frozen peas

  • 1 cups broccoli floret chopped

  • 1 ½ cups raw cashews

  • 1 ¼ cups almond milk (unsweetened)

  • 2 tablespoons nutritional yeast

  • 2 tablespoons dried basil

  • 1 teaspoon dried parsley

  • 1 tablespoon minced garlic

  • ¾ tsp. salt

  • ¼ teaspoon ground black pepper


This one might look intimidating but I promise you can do it! Either soak your cashews for about 8 hours or just boil them for 30 minutes while you’re getting the rest of your dinner ready and enjoying a glass of wine as you cook. If you don’t do this already when you make dinner, you really should. After your cashews have been boiling for about 15 minutes, toss your pasta in a separate pot and get that cooking, stirring occasionally. Next, all your dry spices into a bowl (I use a cereal bowl because that’s just where I am in life right now okay). Once your cashews are soft, drain them and add them into your blender with the almond milk and dry spices Blend it until it’s good and smooth. With a few minutes to go, add your veggies to your pasta (still boiling) and let them cook about 2 minutes. Strain your noodles, toss everything together in a large bowl,  feed it to your people, die of happiness.


Chickpea Chili

  • 2 sweet onions diced

  • 1 green bell pepper diced

  • 1 tablespoon jalapeno pepper diced

  • 1 can rotell tomatoes

  • 2 cans tomato sauce

  • 1 can kidney beans (rinsed)

  • 1 can black beans (rinsed)

  • 1 can chickpeas (rinsed)

  • 1 cup V8 low sodium vegetable juice (spicy)

  • 2 tablespoons cumin

  • 2 tablespoons chili powder

  • 1/2 teaspoon of cinnamon


This chili is the real vegan MVP because most veggie based dishes involved a ton of chopping, sautéing, peeling and whatnot. This chili is what I like to call “dump and run”. Chop your peppers and onions (Pro tip: if this is in your meal plan later in the week, chop your veggies when you get home from the store so you can just open the container and dump them into the chili on the day, saving you dishes. You’re welcome.) Add everything else, stir together and leave it on low for 8 hours or high for 4. Boom! It’s that easy. You’re a hero.

**If you really wanna go next level with this chili, peel, dice and roast some butternut squash in olive oil and some salt and pepper at about 400 for 40 minutes. Add that to your chili once it’s done so your squash doesn’t become mush. The sweetness of the squash will mellow the heat from the spices and make absolute fall magic in your mouth.


Portobello Mushroom Fajitas

  • 2 portobello mushrooms

  • 2 bell peppers

  • 1 sweet onion

  • 1 packet fajita seasoning

  • 2 tbsp. olive oil


These fajitas are near and dear to my heart because they are basically impossible to screw up. Start with a big bowl for your veggies. Cut everything into slices just like meat fajitas. You can use taco or fajita seasoning in a packet OR you can step it up a notch and use this mix.

(2 tbsp. chili powder, 2 tbsp. cumin, 1 tsp. oregano, 1 tsp. smoked paprika, 1 tsp. garlic powder, ¼ tsp. salt, ¼ tsp. pepper, ¼ tsp. crushed red pepper flakes.)

Toss your veggies in a drizzle of olive oil and your spice mix. Spread onto a baking sheet and roast in the oven at 400 for about 30 minutes. You can top with a little vegan cheese or guacamole and cilantro. Roll it up in your favorite tortilla and you’re ready for a fiesta.


Barley Salad


  • 1 butternut squash cubed

  • ¼ cup olive oil

  • 1 cup uncooked barley

  • 1 lemon (juiced)

  • 1 tbsp. cumin

  • 2 shallots, minced

  • ¼ cup dried cranberries (I always end up using more because I love them)

  • ¼ bunch of parsley chopped

  • ½ can of rinsed chickpeas

  • salt and pepper to taste


This salad is under $2 per serving. I just feel like I needed to point that out because I love a good deal.  I also love butternut squash, as this is the second recipe to include it. Peel and dice your squash (remove the seeds of course) toss in olive oil, salt and pepper. I know since butternut squash is super hip right now you could go and buy the frozen precut kind but you will regret it for the rest of your life. Freshness matters here people. Roast your squash for about 30-40 minutes at 400 on a baking sheet. Cook the barley in boiling water for 25 minutes. Drain it well into a large bowl and toss in your lemon, olive oil, and cumin. Toss in squash, drained chickpeas, diced shallots, and garnish with parsley. Take a quick bite. It if seems a little dry, drizzle a bit more olive oil and you should have achieved bliss.


Banana Muffins


  • 4 or 5 ripe bananas

  • 1/2 cup natural no sugar added applesauce

  • 3 tbsp. coconut oil (melted)

  • 3 teaspoons vanilla extract

  • 1 teaspoon baking soda

  • 3/4 cups whole wheat flour

  • 3/4 cup oat flour (grind rolled oats in blender, then measure)

  • 1 teaspoon cinnamon


These banana muffins are seriously delicious. It hurts my brain trying to figure out how a recipe with no sugar or butter is this amazing. I used this recipe to make my sons first birthday cake because I’m a no fun mom who doesn’t give her kid a face full of sugar as a 12 month old. I know.

Start with your blender for easy mixing. Toss ¾ cup of rolled oats in and grind them until they are basically powder. Empty that into a separate bowl and whisk together all your dry stuff. Back to the blender. Smoosh all your ripe bananas, applesauce, and vanilla in there and blend it until it’s smooth. You can do this in two batches if you run out of blender space.  Scrape all that natural goodness out of your blender and into the mixing bowl. Pour in your coconut oil. Slowly start adding in the dry ingredients until its completely mixed together. Scoop out ¼ cup into each lightly greased (with spray coconut oil….or good old Pam.) muffin tin. Bake at 350 for about 18 minutes. They should have a banana bread texture to them. If you want to get fancy, you can add in some chopped walnuts or dark chocolate chips but go with God.