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  • Home
  • Contact Us
    • Hours
    • Fees
    • Request an Appointment
    • Review Us
  • Meet Us
    • About Dr. Nancy
  • Events
  • Videos
  • Resources
    • Online Resources
    • Health Concerns
    • FAQ's
    • Products
    • Sustainability
  • Success Stories
  • Recipes
    • Holiday Recipes
    • Snacks
    • Drinks
    • Breakfast
    • Entrees
    • Sides
    • Desserts
Click the links below to find many healthy Vegan and Gluten Free dishes
The Simple Veganista
Veggie Burgers   
Fabulous Vegan Soups    
The Ultimate Veggie Sandwich    
Butternut Squash Vegan Buddha Bowl      
Red Lentil Soup                
ZUCCHINI SPAGHETTI WITH LENTIL MARINARA
Ultimate Vegetarian Chili
Easy Lentil Meatballs (Vegan + GF)
Crispy Falafel
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Creamy Mushroom Soup
​Mushroom soup is a fantastic mineral-rich meal that is grounding and oh-so comforting. It makes a perfect dish for a chilly night in either sitting around the table or by the fire. For an easy plant-based version of mushroom soup, try this Creamy Mushroom Soup recipe that'll be sure to delight!  

Ingredients:
  • 1/2 tablespoons olive oil or vegan butter⠀⁠
  • 16 ounces/454g/5 1/2 cups mushrooms, sliced (including mushroom stems)⠀⁠
  • 8 cloves garlic, minced⠀⁠
  • 1/2 large onion (about 3/4 cup), finely diced⠀⁠
  • 1 teaspoon sea salt & 1/2 teaspoon ground black pepper⠀⁠
  • 3 cups high quality vegetable broth⠀⁠
  • 1 can of coconut milk (about 1 1/2 cups)⠀⁠
  • 4 sprigs thyme, stems removed

Directions:
In a large deep pot over medium high heat, add the olive oil or vegan butter to the pot. Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes. Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes. Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!⠀⁠
Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time. Top with your favorite toppings.

Serve and Enjoy!

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​Delicious, Easy Lentil Potato Soup 
 
https://minimalistbaker.com/curried-potato-lentil-soup-1-pot/

SOUP
  • 1   Tbsp   coconut oil   (or sub a neutral oil, such as avocado)
  • 1   cup    diced yellow or white onion
  • 1   tsp   minced fresh ginger
  • 2   -3    medium    whole carrots    chopped
  • 2 - 3 stalks of celery chopped
  • 1   pinch   sea salt + black pepper   (plus more to taste)
  • 4   cloves   garlic, minced    (yields ~ 2 Tbsp as original recipe is written)
  • 3  -4   cups    diced potatoes   -   optional -   use sweet potatoes or yams  along with any variety of   regular potatoes (yellow & red). Scrub skin  only. 
  • 1 1/2    Tbsp   curry powder* -   more for  fuller  flavor (to taste)
  • 5-6   cups   vegetable broth   ( store-bought-or homemade)
  • 1   cup   lentils    (thoroughly rinsed and drained)
  • 4   cups   chopped green or purple kale (can use  any leafy greens)
  • Optional:  Add half a can of coconut milk at the end to make more creamy and less spicy
 
FOR SERVING   optional
  • Fresh chopped cilantro
  • Lemon juice
Instructions
  • Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
  • Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more.
  • Add lesser amount of vegetable broth (5 cups or 1200 ml as original recipe is written // adjust if altering batch size) and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
  • Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.
  • If the soup has thickened too much, add remaining vegetable broth (1 cup or 240 ml as original recipe is written // adjust if altering batch size) , stir, and cook until warmed through.
  • In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green – about 2-3 minutes.
  • Serve immediately as is or with cilantro and fresh lemon juice (optional).
    • Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.
Notes
*If you aren’t into curry, simply omit the curry powder and compensate with a bit more salt, pepper, and a generous 1-2 tsp fresh thyme (amount as original recipe is written // adjust if altering batch size)! This will give it more of a classic fall soup flavor.

​

Salads with lots of different veggies, left overs, beans, chickpeas, potatoes, rice, etc, are always a great meal choice. Here are some simple, healthy dressing you can make in a blender.
Salad Dressings

Mango Tomato Dressing
  • 1 cup mango 
  • 1 cup cherry tomato or diced tomato 
  • 1/2 cup orange juice 
  • Juice of 1 lime 
  • 1/2 cup cilantro 
  • 1 green onion 
  • 1/4 jalapeño (optional)

 Creamy Tahini Ginger
  • 1 tbsp tahini
  • 1 small peeled and chopped zucchini
  • Juice of 1 lemon
  • 2 cloves of garlic
  • 2 dates
  • 1 inch piece of ginger

​
Avocado Basil
  • 1/2 avocado
  • 1 cup spinach
  • 1/2 cup orange juice
  • 1/2 cup basil

​


Almond Butter & Thyme
  • 2 tbsp almond butter
  • 2 dates
  • 1/2 lemon
  • 2 cloves of garlic
  • 1 tsp thyme
  • water to blend if needed
For all dressings, place ingredients in a blender and blend until smooth. Pour over salad or steamed vegetables, or use as a dip for vegetable. 

Basic dressing you can mix in a jar: Equal parts Olive Oil & Vinegar of your choice + a bit mustard and/or honey (keeps the oil & vinegar mixed) - spice to taste with salt, pepper and/or herbs. 
​
Other Dressing Options: Tahini, Guacamole, Cashew Creme

​Simple Salad with Topping Ideas:
  • Lettuce (romaine, red/green leaf, butter lettuce ,etc)
  • Cucumber 
  • Tomato
  • Red Onion
  • Kalamata Olives
  • Parsley, Cilantro, Herbs
  • Purple Cabbage
  • Avocados  
  • Peppers
  • Radishes
  • Fruit

Easy Dressing;:
  • Olive    Oil
  • Balsamic Vinegar
  • Mustard
Pour all three ingredients into a container that can seal and shake well.  


Stir Fry

Ingredients:
  • Quinoa, Rice Noodles, or Rice
  • Vegetables options
    • ​​​​​​​​Mushrooms
    • Kale
    • Onions/leeks
    • Zucchini
    • etc. 
  • Sesame Seed Oil/Olive Oil/Avocado Oil
  • Minced Garlic
  • Sea Salt
  • Ginger
  • Sesame Seeds

Make your grain of choice
Cook your vegetables on a separate pan (add more vegetables if you like)
​Drizzle some Oil (Olive and Avocado oil are good choices) on our vegetables
Season your vegetable with Ginger, Salt,  Garlic, or any other spiced you like. 
Optional: Small portion of quality protein
Homemade Pizza

Simple Mills Pizza Crust  or  Namaste Foods Gluten Free Pizza Crust Mix
Follow Directions on Box (will need Olive Oil,  Apple Cider Vinegar, and Water)

Marinara Sauce
Non Dairy Cheese or Cashew Cheese

   Ingredients
  • 1   generous cup raw cashews   soaked in water for at least 1 hour
  • 2   tablespoons  Nutritional Yeast
  • 2   tablespoons   freshly squeezed lemon juice
  • 1/4    teaspoon   garlic powder   for stronger garlicky flavor, use 3/4 teaspoon garlic powder or 1 crushed garlic clove instead
  • 1/2    teaspoon    salt   more as needed
  • 1/4   teaspoon freshly ground black pepper
  • 1/4   cup   water    more as needed

Any  topping as desired 

Millet Flatbread

Ingredients:
2 cups millet flour
2 cups water
1 tablespoon garlic, minced
1 teaspoon coconut oil
1 pinch sea salt

Directions:

Bring two cups of water to boil in a shallow saucepan. Add the millet flour. Do not stir. Allow the water to continue at a low boil for 2 minutes. Then add the garlic and the salt. Remove from heat and mix until combined. The dough formed will feel dry to touch. Pour the dough into a bowl and set aside until cool enough to touch.

Form dough into small balls about 2 inches in diameter. Place ball between two pieces of smooth plastic and roll flat. Using a small circular bowl or cup as a pattern, cut an even circle of dough around the outside of the bowl. Set the round aside and repeat.

In a large saucepan, heat one teaspoon of coconut oil to thoroughly coat the bottom of the pan. Place tortillas closely but not overlapping in the pan. Flip every two minutes until golden brown and freckled on both sides. Continue until all the flatbreads are toasted.

Makes 10-12 Flatbreads

​
Optional topping for Flatbread 
Sweet Potato & Mushroom

Ingredients:

1 cup diced onion
1 cup diced sweet potato
1 cup sliced mushrooms 
½ tablespoon sage
½ tablespoon rosemary
½ tablespoon poultry seasoning
2 cups finely chopped kale
½ cup coconut milk

Directions:

In a small pan, heat ½ cup of water to a simmer. Add 1 cup of diced onion and sauté until fragrant and translucent. Add water as needed to prevent sticking. Add the sweet potato and continue to cook for approximately 5 minutes until just cooked through. Continue adding water as needed. When sweet potatoes are just done, add the mushrooms, herbs, kale and coconut milk. Stir until well combined and all of the vegetables are tender. Remove from heat and serve atop millet flatbread. Top with an extra splash of coconut milk if desired.

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