Vegan Nachos Your Way!

Superbowl is just days away and it’s time to start planning the party and picking up supplies to do it up vegan style!

Nachos are a staple football-watching food, and this year I’ve missed out because I’ve spent most of my football-Sundays at the Yard House in Miami Beach. Well, missed out on nachos that is, but I have nothing to complain about given the Yard House’s Gardein menu. The Gardein “jerk chicken” wings are phenomenal! The Yard House does not, however, offer vegan nachos, and every time I see someone else order the nachos I want to go home and make my own vegan version!

In this post I want to help you create a version of good ole’ nachos that meets all your taste-bud needs, step by step. 

Vegan Nachos Your Way

  1. Pre-heat the oven to 350 degrees.
  2. Find a type of baked tortilla chip that you enjoy, and place a semi-single layer of the  chips on a large pan lined with tin foil. Beanitos are my personal favorite. They’re incredibly tasty and they are high in fiber and protein. beanitosbeanitos-regular
  3. Sprinkle a light layer of your favorite vegan cheese over the chips. I enjoy the Follow Your Heart Vegan Gourmet Shreds, as well as Daiya shreds, and new brands keep popping up, the next one usually better than the last. These both melt well which is an important criteria for nachos! There are also some new vegan nacho cheese and cheese sauces like the ones made by Heido Ho Organics (I met the ladies who started this company and let me tell you, they’re awesome!) just coming to market that I haven’t tried yet, so if you have a review for us please add it to the post comments!Follow Your Heart Vegan Cheese Shredsdaiya_vegan_cheeseImage result for heidi ho nacho cheese
  4. Add on top of that your favorite vegan protein. Black beans are a must for me. Sometimes I enjoy adding the Beyond Meat Beef-Free Crumbles or Chicken-Free Strips. If you add Beyond Meat products you will need to cook them according to the directions before including them in the nachos. Tempeh is another healthy vegan protein addition option. 
    black-beansbeyond meat products
  5. Sprinkle other ingredients that will be best if heated with the chips, cheese and protein. Some of my favorite add-ons are pickled jalepenos and black olive slices. pickled jalepenosblack-olive slices
  6. Sprinkle another layer of vegan cheese on top.
  7. Place the pan in the oven and bake just long enough for the cheese to melt (about 5-10 minutes).
  8. Remove from the oven and place ingredients you enjoy that are not good heated. I love adding pico de gallo, guacamole, and vegan sour cream (Tofutti makes a good one, as does Follow Your Heart.)
  9. Serve immediately. The chips will get soggy as the dish cools, so make sure you start chowing right away!pico de galloguacamoleSourCream-TofuttiVegan-Gourmet-Sour-Cream
  10. Enjoy!!!


Vegan Quinoa, Broccoli, and Kale Curry


I chose to feature this vegan Quinoa, Broccoli, and Kale Curry recipe by Yasmin Fahr because it is, as she describes, a “One-Pot Wonder!”

This easy vegan recipe is simple, highly nutritious, and extremely satisfying. Quinoa, broccoli, and kale are all super foods packed with loads of vitamins, minerals, and protein. And cumin is not just another spice… it’s also thought to aid in digestion and is high in magnesium and iron. So eat up and enjoy!

About This Recipe

YIELD:Serves 4
ACTIVE TIME:30 minutes
TOTAL TIME:30 minutes
THIS RECIPE APPEARS IN:One-Pot Wonders: Vegan Quinoa, Broccoli, and Kale Curry


  • 3 tablespoons olive oil, divided
  • 3 cups broccoli florets, stems trimmed
  • 3 cups cauliflower florets, stems trimmed
  • Kosher salt and freshly ground black pepper (I use Celtic sea salt)
  • 1 red onion, thinly sliced
  • 1 tablespoon curry powder
  • ½ tablespoon ground cumin
  • 1 cup quinoa, pre-rinsed or washed
  • 2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
  • 2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons
  • 1 tablespoon fresh juice from 1 lime
  • ½ cup roughly chopped fresh cilantro
  • ½ cup microgreens, such as sunflower (optional)


  1. Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.
  2. Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
  3. Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.


Photograph: Yasmin Fahr

Awesome Avocado Toast


A super easy, nutritious, and satisfying vegan recipe!

It doesn’t get much more simple, or more flavorful than this open face vegan sandwich. Combining some of my personal favorite ingredients – avocado, garlic, sun dried tomatoes makes for a perfect, filling mini-meal. 

Awesome Avocado Toastavocado-toast

(Warning: Not to be eaten on or before a date!)


  • Sprouted Grain Bread (e.g. Eziekiel), toasted
  • Avocado, sliced
  • Garlic, sliced and roasted or sauteed in olive oil
  • Organic Sun Dried Tomatoes (optional)
  • Fresh Organic Arugula or Watercress


On top of the piece of toasted bread, place the greens, avocado, garlic, and sun dried tomatoes. Enjoy!ezekiel-flax-bread

Detox Carrot Soup


Did you, like many of us, over indulge a bit over the holidays? Feel the need for a reboot with a clean eating detox?

I know that sometimes the temptation in January is to go the extreme with a juice cleanse or a super strict diet plan, and while those can have their time and place, they can also be incredibly hard to stick with and therefore many people get frustrated and go back to lousy eating habits again.  In my opinion the best, and most sustainable, reset you can do is pack your diet with fresh vegetables and cut out the things that are triggers for you. For me it is sugar and wine, for someone else it might be bread and and potato chips.

This soup is great for this time of year because it is easy, healthy, warming and satisfying.  The recipe itself is incredibly simple, but you could definitley punch it up with different spices if you like e.g., cumin, fresh ginger or a pinch of cayenne would be a good combo. Also if you want to up your greens intake feel free to throw in a couple of handfuls  of spinach at the end.

Detox Carrot Soup


  • 1 Tbsp olive oil
  • 6 carrots peeled and chopped
  • 1 clove garlic minced
  • 1 onion chopped
  • 2 potatoes peeled and diced
  • 4 C vegetable stock
  • 1/2-1 1/2 tsp salt
  • Black pepper to taste

Heat olive oil in a large saucepan over a medium low heat.  Add carrots, garlic and onion and cook for 5 minutes.  Stir in the potatoes, reduce heat to low, cover and cook for 5 minutes.  Pour in broth and bring to a boil, then reduce heat , cover, and allow soup to simmer for 20-25 minutes until vegetables are tender.

Allow soup to cool a bit and then puree in batches in a blender.  Reheat, season with salt and pepper (depending on the vegetable broth you use you may need a little, or a lot, of salt) and serve.  Top with vegan sour cream and green onions if desired.


– Kirsten


Berry Quinoa Oatmeal Bars

Looking for a  vegan treat that is delicious, incredibly easy to make, hearty and satisfying with added benefit of quinoa?  

Then this recipe is for you!

I am always looking for recipes that can satisfy my sweet tooth but still offer nutritional benefits. These Berry Quinoa Oatmeal Bars from contain the goodness of oats and quinoa, are just slightly sweet and can even be made gluten free. They can be considered, “energy bars” or “breakfast bars” or “snack bars”, or even “desert bars!” 

I modified the recipe slightly by using mixed berry jam, instead of strawberry. Make sure to read the label of the jam you buy so that you get one that is 100% fruit. There’s no need for added sugar – fruit is sweet enough! I also added an extra 1/4 cup of oats to the topping to make it extra crumbly which worked out nicely.

And did I mention easy?  Even the most novice baker could pull these off and it would be a fantastic recipe for kids to help with.  Try it out!


Recipe available at

Top 10 Sexy Fit Vegan-Approved Vegan Holiday Recipes


I am taking this opportunity to give you a list of 10 top “Sexy Fit Vegan Approved” holiday recipes, covering foods in every course.

Hi and Happy Holidays!!! Thanksgiving has passed, but December is a time full of holiday parties, festive events, and of course, tons of tempting, unhealthy food. My Thanksgiving Survival Guide applies to all the challenges you face this month sticking to a plant-based diet, so use it!

The holiday recipes I have chosen here are all either gluten-free or easily modified to be. You can be confident that by choosing any of these recipes, you are nourishing your body, and the bodies of your friends and family with nutritious, delicious, and satisfying delights. Enjoy!!!

1. Golden Australian Cauliflower Cream Soup

From Nutmeg Notebook: “We eat a lot of soup around here and I am always trying new recipes. If a soup recipe gets made again it has to be awesome and this Golden Austrian Cauliflower Cream Soup is just that – awesome. It’s another recipe that calls for carrot juice – the magical ingredient that makes things taste special. The list of ingredients is fairly short but does include leeks and I keep it simple by buying the frozen ones at Trader Joe’s that have already been cleaned and sliced for me. Love that!”

2. Easy Herbed White Bean Dip

From Chef Chloe: This easy spring dip is the perfect appetizer for any occasion.

3. Kale Slaw with Curried Almond Dressing 

From Dreena Burton’s Plant Powered Kitchen: “I’ve never cared much for traditional coleslaw, as I’ve never cared much for cabbage. But this slaw is a fresh take with nutrient-rich kale, along with crunchy carrots, fennel, and a touch of sweetness from apples and cranberries. The dressing really brings this slaw to life—don’t skip it!”

4. Refreshing Quinoa Salad

From the Vegetarian Times: “This recipe, created by Leah Matthews, won Best Side Dish in VT’s 2011 Chefs’ Challenge. Matthews came up with this tabbouleh-inspired saladwhile working as a sous chef at Twist, a Rhode Island restaurant specializing in gluten-free food. When the summer menu needed an additional item, she worked out a recipe in a matter of hours. “I grabbed seasonal and versatile ingredients from the refrigerator, knowing that cucumbers, tomatoes, lemon, and parsley form a flavor profile,” she says. Using quinoa instead of wheat-based bulgur or couscous keeps the dish gluten-free.”

5. Dreena’s Nofu Love Loaf

From Dreena Burton’s Plant Powered Kitchen via Fat Free Vegan: “I’m not exaggerating when I say that I’ve been obsessed with this No-fu Love Loaf ever since I made it. I’ve served it for dinner once and made “meatloaf” sandwiches out of it twice (using my Tofu-Cashew Mayonnaise, of course). I made it exactly as written, with the small exception of the blackstrap molasses, which I omitted because I didn’t have any. I didn’t miss it because my loaf came out full of flavor, dense with grains and lentils, and very satisfying. Served with a side of mashed potatoes and some mushroom gravy, it was the ultimate comfort food.”

6. Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary & Garlic

From Oh She Glows!: “I absolutely adore brussels sprouts, but this wasn’t always the case. Growing up, I despised them as most children do. In my early twenties, I gave them another shot and they slowly grew on me over the course of many holiday dinners. I’d place a few on the edge of my plate “just to try” and eventually they grew on me. They’re now one of the first vegetables I make a beeline for at holiday dinners. This past weekend was no different!

My absolute favourite way to enjoy them is roasted. I have no idea why there isn’t a recipe on the blog, but I decided this had to be remedied immediately. This recipe today features my favourite potatoes of all time (fingerlings), a generous amount of fresh rosemary and garlic, and of course, hearty brussels sprouts. Tossed with a touch of extra virgin olive oil and roasted for about 38 minutes, it was just about too good to share. It’s the ultimate comfort food on a chilly fall day.


A little roasting goes a long way, especially when it comes to brussels sprouts. They get slightly charred and caramelized in the oven and have a dense “meaty” texture that you wouldn’t expect from a green vegetable. If you’ve ever crossed this vegetable off your “want to eat more of” list I encourage you to give this recipe a shot; you might be surprised at how quickly they disappear. I knew this dish was a keeper when Eric – who is not a big fan of brussels – gobbled them up quickly.”

7. Harvest Stuffed Portobella Mushrooms 

From Chef Chloe: “The lentil stuffing can be made up to 3 days in advance and stored covered in the refrigerator. The mushrooms can be stuffed and assembled on a baking sheet the day before. Bake and finish the stuffed-mushrooms right before serving.”

8. Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche 

From Oh She Glows!: “This was my first time making a tofu quiche and it really surprised us with how amazing it turned out! Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Enjoy it for breakfast, lunch, dinner, or a snack. I’ve made this a few different ways simply by changing up the vegetables used. One version used asparagus (1 cup diced) and broccoli (1.5 cups diced), which was also very nice. The only thing I would advise against is using a high-water vegetable, like fresh tomatoes as it might result in a water-logged quiche. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F. Inspired by the Sprouted Kitchen Cookbook.

9. Strawberry Lime Nutty Flax Coconut Muffins 

From Kathy Patalske, Healthy Happy Life: “Strawberry Lime Nutty Flax Coconut Oil Muffins. Sweet strawberries, warm zesty lime, nutty flax, a generous coating of caramelized sugar on top. And silky coconut oil, all luscious and amazing. Fan-tab-u-lous.

This recipe is similar to the blueberry version, but I think these sassy sweet lime and strawberry flavors just scream summertime muffins. Make these or my double coconut blueberry version and have yourself a very cozy, summer-is-coming sort of weekend..”

10. Creamy Dreamy Peppermint Patties

From Oh She Glows: “Luxurious, invigorating, melt-in-your-mouth peppermint patties made from scratch! Even better than store-bought versions. I suggest keeping these in the fridge or freezer for the best texture. The chocolate coating gets all snappy which is a wonderful contrast to the creamy middle.