Vegan Quiche...... a mouthwatering dish you must try at home! It's the perfect comfort food, that is a treat to make and relish with your loved ones. :) 

Ingredients:
For the crust
- 2 cups Almond flour (meal)
- 1/4 cup Olive oil
- 1/4 tsp Salt
- 1 tsp dried Thyme

For the tofu filling
- 1 block extra firm tofu (with water squeezed out) 
- Handful Fresh basil 
- Salt & pepper
- 1 tsp Tamari (or soy sauce, or liquid aminos)
- 2 tbsp Nutritional yeast

For the sauteed vegetables
- 3 -4 cloves garlic (minced) 
- Vegetables like mushrooms, greens, broccoli, etc
- 1/3 cup Onion

Preheat oven to 400 degrees. Start with preparing the crust: mix the almond flour, olive oil, salt, and thyme in a bowl, until combined. Press the resulting mixture into a lightly greased pie/cake pan, making sure it is evenly spread out and covering all of the bottom and about 1 inch of the sides. Bake the crust for about 15 minutes, or until lightly golden. 
While the crust is baking prepare the tofu filling and vegetables. For the filling, place the tofu, basil, salt & pepper, tamari sauce, and nutritional yeast in a food processor. Pulse until it is smooth and creamy, adjust the taste to your liking. Set asides in a bowl. 
Next, chop the vegetables and onions into small pieces. In a skillet, heat a bit of oil and then saute the garlic for 1 minute. Add the onions and saute for 5 minutes until they start becoming translucent. Then add the mushrooms, greens, or other vegetables, and saute until they are all just about cooked (~3-4 minutes). Turn off gas and let the veggies cool for a few minutes.
Then add the sauteed vegetables to the tofu mixture, and pour the entire filling into the baked crust. Top with an even sprinkle of vegan cheese if you would like.
Bake for 40 minutes, or until the quiche is lightly brown/set. Allow it to cool for about 10 minutes, then cut in slices and serve. Enjoy your meal!

A salad is a brilliant way to add color, vitality and nutrients to any meal. You can make them with any ingredients you may have at home, and can present them in an artistic fashion in the serving bowl. Sounds like a win win for our bodies and our innovative mind! 

Ingredients:
(These are just what we used, you can change it up!)
- Green mix (spinach, arugula, kale, lettuce, etc)
- Cucumbers
- Strawberries
- Blueberries
- Walnuts (crushed)
- Apples (sliced)
- Avocado (mashed in small pieces and topped with lemon juice)
- Nutritional yeast 

Dressing idea:
- Olive oil
- Lemon juice
- 3 cloves garlic (minced)
- Salt & pepper

In a large bowl, place the greens. Cut the fruit and vegetables to small pieces. Layer them on the greens in the bowl. Top with the avocado, and sprinkle nutritional yeast for decoration. Add dressing ingredients to a separate small bowl, and mix to combine. Then drizzle over the prepared salad, or leave it on the side for individuals to serve themselves. 

Roasted veggies are a go-to easy and hearty dinner item. They are especially good for root vegetables during the Fall season. 

Ingredients:
- Vegetables of your choice: Brussel sprouts, sweet potatoes,            carrots, beets, all work very well
- Olive oil
- Salt
- Thyme (or other dried herb like Basil or Oregano)
- (Optional) Garlic powder 

Preheat oven to 350 degrees. Wash and chop vegetables to medium sized pieces. Line a baking sheet with parchment paper (or aluminum foil). Put the cut veggies on the tray. Drizzle some olive oil, salt, pepper, thyme, garlic powder over the veggies. Using your hand, toss and mix the oil/toppings so they evenly cover the vegetables. Bake in oven for 20-30 minutes, or until they are softly cooked and browned. Bon appetit! 

I had bought some mint leaves from my school's garden stand and was excited to use them in any way I could! So I followed my creative spirit and created this recipe for my mid-day snack. I carried it in a mason jar, and it was the perfect refreshing treat to eat between my 8-hour day of classes! A few weeks later I made it for an appetizer for a lunch party and it was a big hit in that setting as well! Hope you enjoy it too! ~Shreya

Ingredients:
1 peach or nectarine
A handful of mint 
(Optional: few leaves of lemon balm- adds even more vibrance!)

Chop the fruit into small pieces and mince the herbs into small strips. Mix everything together with your hands or a spoon. Store in a jar, let the fruit juices be infused by the leaves. And whenever you would like, enjoy your easy and joy-filled snack! 
​
P.s. feel free to try this with any other fruits as well! I'm sure it would taste amazing with strawberries, raspberries, etc...

This avocado spread is great on sandwiches, with roasted vegetables, pasta, etc! A lovely bright green color, smooth and creamy texture, and loaded with healthy nutrients... whats not to love about it? :) 

Ingredients
- 2 ripe avocados
- Handful of fresh basil leaves
- Handful of spinach (or arugula)
- 1/2 tsp sea salt or Himalayan pink salt  
- 1/4 tsp garlic powder (optional)
- Dash of lemon juice

Add all of the ingredients to a food processor. Pulse until combined. Adjust the taste to your liking. And most importantly have fun!! 

On my journey to eat natural whole foods, I am experimenting to make things at home that I may ordinarily buy from a grocery store. One of these things was a healthy raspberry jam/preserve. In my college apartment I experimented and created this wonderful recipe. Not only is the jam so fresh and tasty, the whole process of making it-- the tantalizing aromas and warmth- is a beautiful experience. ~Shreya 

Ingredients:
- Raspberries (fresh or frozen)
- Chia seeds
- Vanilla extract
- (Optional) Sweetener of your choice: Maple Syrup, Honey, Agave, Organic Cane Sugar etc

Place raspberries in a pan, and simmer for about 5-10 minutes until the berries are warm and become a loose consistency. 
Add in the vanilla extract, sweetener, and chia seeds.  
Let simmer for 5 more minutes. Remove from heat, let it cool, and enjoy your freshly made jam in any way you would like! On toast, oatmeal , pancakes, mixed nuts, the possibilities are endless. :)

A comforting hot soup for those cool Fall nights. Nourishes the body and soothes the soul.

Ingredients:

• 2 medium - Carrots
• 1 inch piece - Ginger root
• 1/4th cup - Orange Lentils/Masoor dal
• 1/4 tspn - Black Pepper Powder
• Salt to taste

1. Peel & chop the carrots into 1/2 inch pieces. 
2. Peel & chop the ginger root into small pieces.
3. Wash & drain the orange lentils.
4. Cook the carrots, ginger & lentils together in the pressure cooker with 1 cup water. If you do not want to use the pressure cooker, boil & simmer the carrots, ginger & lentils in enough water until everything is soft and the lentils are well cooked.
5. Let the cooked mixture cool down a bit. Blend it together into a puree with enough water to get the right soup consistency. 
6. Pour the blended soup into a stock pot. Add salt & pepper and bring it to a boil. 
7. Serve hot!
   

​Serves: 4

This zucchini soup is simple, nourishing, light and easy to make. My personal favorite!!
​Definitely give it a try.

Ingredients:

• 2 medium - Organic Zucchini
• 2 small - Shallots or 1/2 medium - Onion
• 1/4 tspn - Black Pepper Powder
• Salt to taste

1. Chop the zucchinis into 1 inch cubes. With organic zucchinis, you can use the peels as they have many nutrients.
2. Chop the shallots/onion into medium pieces.
3. Cook the zucchini & onions together in the pressure cooker with little water. If you do not want to use the pressure cooker, boil & simmer the veggies in enough water until they are soft, but avoid overcooking.
4. Let the cooked veggies cool down a bit. Blend them together with enough water to get the right soup consistency. 
5. Pour the blended soup into a stock pot. Add salt & pepper and bring it to a boil. 
6. Serve hot!

Serves: 4

A pleasant medley of fresh asparagus, leafy greens, rice and quinoa. This dish can be a great option for a quick one dish meal! 

Ingredients:

• 1 cup - Basmati Rice
• 1 cup - Quinoa
• 3 cups - Vegetable Stock or Water
• 1 bunch - Asparagus - chopped into 1 inch pieces
• 4 cups - Leafy greens (I used power greens - mix of spinach and kale) - roughly chopped
• 1 inch - Ginger - grated
• 2 tablespoons - Olive oil
• 1 teaspoon - cumin seeds
• Salt to taste
• Juice of 1 medium lemon

1. Wash the rice and quinoa together in a sieve. Drain out all the water.
2. Place the washed rice & quinoa in a 3 quart stock pot. Add 3 cups of water or vegetable stock.
3. Bring it to a boil. Lower the heat, cover the stock pot and cook the rice & quinoa mixture for 20 minutes.
4. After the rice & quinoa is cooked, lightly fluff it with a fork to separate the grains.
5. Heat the olive oil in a non-stick pan. Add cumin seeds, let them sizzle & turn medium brown in color.
6. Add the chopped asparagus & leafy greens. Saute for 5 minutes until the veggies are softened but not overcooked.
7. Add the grated ginger. Saute for 1 minute.
8. Add the cooked rice & quinoa mixture. Stir gently and mix well. Continue stirring occasionally for 4-5 minutes. Turn off the heat.
9. Add the lemon juice. Mix well.
10. Serve hot. 

Serves - 8

A favorite hearty snack with burst of flavors! The vegan cheese melts beautifully to tie up this supreme dish :)

Ingredients:

• Tortilla chips 
• Black beans - cooked; seasoned with cumin powder, garam masala and/or any other seasoning of your choice
• Red kidney beans - cooked; seasoned with cumin powder, garam masala and/or any other seasoning of your choice
• Onion - finely chopped
• Cilantro - finely chopped
• Paprika/red chili powder - to taste (optional)
• Vegan Cheese (shredded) - I use these brands -  'Follow your Heart' (fiesta blend or cheddar) or 'Daiya' (cheddar or pepper jack style shreds)

1. Preheat the oven at 400 degrees F. 
2. Place aluminum foil on a cookie sheet.
3. Spread tortilla chips on the cookie sheet.
4. Spread the beans, onion and cilantro on the tortilla chips.
5. Sprinkle paprika.
6. Sprinkle shredded vegan cheese.
7. Bake at 400 degrees for 15-20 minutes or until the cheese melts.
8. Serve hot.

Note:  this is a very versatile recipe. The proportions of all the above ingredients can be adjusted according to your choice. You can substitute or add any ingredient. Other topping options are sliced olives, scallions (green onions), tomatoes, pickled jalapeno slices.