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Dietary Preferences:
- Gluten Free(643)
- No Oil(162)
- Raw(281)
- Soy Free(424)
- Tree Nut Free(401)
Meal Type:
- Bars(12)
- Bread(4)
- Breakfast(150)
- Cakes(23)
- Cookies(15)
- Dips(30)
- Dressings(39)
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Method:
- No-Bake(20)
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Miso Tahini Vegetable Sandwich

Orange Juice Avocado Dip

Pumpkin Seed Crusted Tofu Fingers (with two homemade dipping sauces!)

Creamy Sweet Potato & Roasted Red Pepper Spread

Simple Vegan Creamed Spinach

Brandi Doming’s Thai Red Curry Sweet Potato Dip

5-Ingredient Tofu Cream Cheese, 4 Ways

Simple Lentil & Pumpkin Seed Dip

Mediterranean Pita Pockets with Kale Burgers & Roasted Red Pepper Hummus

Kathryne Taylor’s Best-Ever Guacamole with Toasted Pepitas & Chipotle Sauce

Dietary Preferences

Smashed Kimchi Chickpea Salad

Simple Roasted Sweet Potato Salsa

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Crafting a thoughtful, practical newsletter is part of my goal to help you approach vegan cooking with a sense of ease and confidence! Each week, you can expect accessible recipes and links to thought-provoking articles.

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thefullhelping

🍽 dietitian
👩‍🍳 food blogger
📚 cookbook author
🌱 vegan
📍 NYC

Vegan spinach lasagna rolls! I was soooo happy to

Vegan spinach lasagna rolls! I was soooo happy to have these waiting for me at the end of my long work days this week ❤️ Here’s how 👇
〰️
VEGAN RICOTTA
3/4 cup raw cashews, soaked for at least 2 hours and drained
1 tablespoon lemon juice
2 tablespoons nutritional yeast
1 teaspoon salt
1/4 teaspoon garlic powder
Pinch freshly ground black pepper
14-16 ounces firm or extra firm tofu
10 ounces frozen, chopped spinach, cooked according to package instructions and pressed in a colander to remove extra moisture
LASAGNA ROLLS
16 lasagna noodles
24 ounces (2 1/2 cups) marinara sauce, store-bought or homemade
〰️
1️⃣ Preheat the oven to 350F and lightly oil a large, rectangular (9" x 13" x 2.5") baker.
2️⃣ Bring a large pot of salted water to boil. Add the lasagna sheets. Cook according to package instructions (probably 10-12 minutes), or until tender.
3️⃣ Place the cashews into a food processor. Add two tablespoons water, lemon juice, nutritional yeast, salt, garlic powder, and pepper. Pulse a few times, then process for about a minute. Crumble the tofu into the processor.
4️⃣ Continue processing for another 2 minutes, stopping a few times to scrape the sides of the processor down. When the ricotta is completely creamy and smooth, stop the processor. Taste and adjust the salt/pepper/lemon to your liking.
5️⃣ Transfer the ricotta to a mixing bowl and add the chopped spinach. Mix well.
6️⃣ Spread 3/4 cup of the marinara sauce into baking dish.
7️⃣ Spread about 1/4-1/3 cup ricotta over each cooked lasagna noodle. Roll them up and arrange them in the baking dish in rows. Top them with the remaining marinara sauce.
8️⃣ Cover the dish with foil and transfer to the oven. Bake for 15 minutes, covered. Remove the foil and bake for another 15-20 minutes, or until the sauce is thick and bubbling. Serve!
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#vegancomfortfood #veganpasta #pastapasta #lasagna #veganrecipe #plantbasedrecipe #plantbasedfood #veganlife #veganeats #veganaf

A week of #veganmealprep! 💪 〰️ This was my

A week of #veganmealprep! 💪
〰️
This was my first week of doing real cooking in the new place. The highlights:
✔️ The Marrakech bowls from Power Plates, which have roasted veggies, a bulgur pilaf with pine nuts & raisins, greens, chickpeas, and lemon tahini dressing
✔️ My protein packed vegan chili lime tempeh tacos (recipe is on my blog)
✔️ @the_tofurky_company deli slices, lettuce, and tomato sammies on @daveskillerbread
✔️ Some salads with quinoa, lentils, and roasted beets
✔️ Dinner with a friend at @barpasqualeny (love!), which included salads, a chickpea crispbread with eggplant dip, and a perfect vegan pomodoro (thanks @chefryanhardy!)🍝
〰️
And that was the week. Felt nice to eat some home cooking as I continue to settle in. What should I prep this week?!
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#plantbasedmeals #veganmeals #plantbasedmealprep #veganlife #veganlifestyle #plantbaseddiet #plantbasedfood #vegandietitian #veganrd #vegannutrition #vegancooking

Chili lime tempeh tacos are one of my favorite lun

Chili lime tempeh tacos are one of my favorite lunches for summer! Here’s how you make ‘em.
〰️
TACOS:
1 8oz block tempeh, crumbed
1 1/4 cups veg or vegan no-chicken broth
1/3 cup freshly squeezed lime juice
1 T + 1 t tamari or soy sauce
2 t avocado oil
1 t tomato paste
1 t dried oregano
1/2 t smoked paprika
1/2 t chili powder
1/4 t onion powder
1/8 t garlic powder
8 6-inch corn or wheat tortillas
1 cup corn kernels (fresh, defrosted or canned)
2 cups chopped romaine
〰️
DRESSING:
1/2 small avocado
2 T olive oil
1/2 cup water
2 T white wine vinegar
1/2 t fine salt
1/4 cup packed basil leaves
〰️
1️⃣ Bring the broth, lime juice, and tamari to a simmer in a small saucepan. Pour it over the tempeh. Cover the tempeh and allow it to marinate for 1 hour, or up to overnight.
2️⃣ While the tempeh marinates, make the creamy avocado dressing (or another dressing of choice).
3️⃣ Strain the tempeh, reserving the marinade. Heat the oil in a frying pan over medium heat. Add the tempeh crumbles, tomato paste, and 1/4 cup of the reserved marinade. Cook for a minute or two. Sprinkle the seasonings over the tempeh and stir again. Cook, stirring frequently, for 4-5 minutes, or until the tempeh is becoming crispy and lightly browned.
4️⃣ To prepare your tacos, you can wrap them in foil and warm them in a 350F oven for 10 minutes. You can also toast them over an open burner with a very low flame, using tongs.
5️⃣ Divide the tempeh among the tacos. Top each taco with some fresh corn and chopped romaine. Drizzle each taco with the creamy avocado dressing. Serve 🙌
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#veganrecipe #veganrecipes #veganlunch #easyveganmeals #vegetarianlunch #plantbasedlunch #plantpower #plantpowered #plantbaseddiet #plantbasedlifestyle

This grilled corn avocado salad is so much summer

This grilled corn avocado salad is so much summer in a single bowl. Sweet, grilled corn! Avocado two ways! (In the dressing, in the salad.) Brightness, color, creaminess and crunch! It’s a keeper, best enjoyed right away and really great for sharing. Just wrote about it on the blog. Link in my bio and here: https://www.thefullhelping.com/grilled-corn-avocado-salad/
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📷: @trinerask
#vegansalad #vegansalads #kalesalad #avocadorecipes #saladsofinstagram #plantbaseddiet #plantbasedrecipes #veganlunch

Moving is a team effort! 💪 〰️ When I moved

Moving is a team effort! 💪
〰️
When I moved recently, it wasn’t just about getting my stuff from one place to another. It was about letting go…of a lot. Much of my furniture wouldn’t fit into my new, much smaller studio space. I sold and gave away what I could. The amazing folks at @junkluggersnyc helped me to let go of the rest!
〰️
A Junkluggers superstar team came to my place. They managed to break down the giant sofa (purchased from a previous tenant) that wouldn’t fit out my front door. They also took away bigger items that I wouldn’t have been able to carry on my own.
〰️
The Junkluggers don’t only do furniture removal. They also do appliance removal, estate cleanouts, commercial junk removal, and more. Plus, they operate @remixmarketnyc, a creative reuse center and fundraiser for @habitatnyc_wc. Remix donates & resells furniture, art, and appliances at competitive prices to eliminate waste and make basic necessities accessible to New Yorkers at all income levels. They donate 10% of income to Habitat NYC.
〰️
It was surprisingly powerful to let go, so that I could welcome in what’s next. I couldn’t have done it without the Junkluggers! If you’re in the NYC area, I can’t recommend them highly enough! 💚🚛
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#luglife #junkremoval #organizedhome #nyc #nyclife #lettinggo #grateful #junkluggersnyc

Greek-inspired bowls with lentil meatballs. If you

Greek-inspired bowls with lentil meatballs. If you’re gonna make one recipe for a week of attempted unpacking and long work days, this is a good one! Variation of a bowl recipe in my cookbook, Power Plates, & a summertime fave 💚
〰️
LENTIL MEATBALLS:
2 cups cooked brown, green, or black lentils
1/3 cup walnuts
1/3 cup rolled oats
2 cloves garlic
1 t dried oregano
1/2 t onion powder
2 T nutritional yeast
1 T tamari
1/4 cup chopped, fresh parsley
CASHEW TZATZIKI
1 cucumber
2/3 cup raw cashews, soaked in water for a couple hrs
1/2 cup water
1/4 t fine salt
1 clove garlic
2 T lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint leaves
BOWLS
3 cups cooked quinoa
1/2 cup pitted kalamata olives
2 cups halved grape tomatoes
1 cucumber, peeled and chopped
Salad greens (any)
Olive oil & red wine vinegar
〰️
1️⃣ Preheat your oven to 375F. Put the walnuts and oats into a food processor and process into a coarse meal. Add the garlic, oregano, onion powder, nutritional yeast, and pulse a few times. Add the lentils, tamari, and parsley. Keep pulsing until the ingredients are evenly mixed and can hold together when you squeeze them. Shape them into 1-inch balls. Place on a lined baking sheet and bake for 25 min, till browning and firm.
2️⃣ To make the tzatziki, peel and seed the cucumber. Grate it and squeeze to remove some moisture. Drain the cashews and then blend them with the water, salt, garlic, and lemon juice till smooth. Transfer to a storage container and stir in the cucumber, dill & mint.
3️⃣ Toss enough greens for 4 bowls with olive oil, vinegar, and salt to taste. Divide the greens into bowls. Top each portion with a quarter each of the meatballs, quinoa, cucumbers/tomatoes/olives. Add a few spoonfuls of the tzatziki on top. Enjoy!
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#veganrecipes #veganrecipe #plantbasedrecipes #plantbasedrecipe #veganfoodshare #veganlunch #vegetarianrecipes #veganbowl

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