Veggie Pot Pie

Serves 6 | 20 minute prep | 35- 40 minute cook


  • 2 tablespoons grapeseed oil
  • 1/2 yellow onion, diced
  • 1 medium carrot, peeled and sliced
  • 1 stalk celery, diced
  • salt and pepper to taste
  • 1 cup broccoli florets
  • 1 cup frozen sweet peas, thawed
  • any other vegetables you like (optional)
  • 1/2 stick Earth Balance
  • 1/4 cup unbleached all-purpose flour
  • 2 cups almond milk
  • vegan pie dough (or sheets of phyllo dough)

Preheat the oven to 375 degrees.

Place the oil in a large skillet over medium-high heat. Add the onion, carrot, and celery and cook about 5 minutes. Season with salt and pepper. Add the broccoli, peas and any other vegetables and cook 5 to 6 minutes. Remove from heat and set aside.

In a medium saucepan, melt the Earth Balance over medium heat. Sprinkle in the flour and whisk together until smooth. Cook 3 minutes, whisking constantly. Whisk in the milk, stirring constantly to prevent lumps. Simmer about 3 minutes, or until slightly thickened.

Add the vegetable mixture to the sauce, stirring to combine. When done, spoon the mixture into a 9 inch glass pie pan. Top with the pie crust. Poke a few holes into the top of the pie to allow the steam to escape.

Bake 35 to 40 minutes, or until the crust is golden brown.

Sourced from: Barnouin, Kim.  “Veggie Pot Pies.” Skinny Bitch: Ultimate Everyday Cookbook.


Miso Power Bowl

Serves 2 | 20 minute prep | 30 minute cook


  • 1 sweet potato, cut into 1/2 inch rounds
  • 1 1/2 teaspoons coconut oil, melted
  • sea salt and black pepper
  • 1 cup uncooked quinoa
  • 1/2 cup vegetable broth
  • 1 cup frozen shelled edamame, thawed
  • 1 medium carrot, julienned
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 teaspoon sesame seeds
  • 1/2 cup sprouts
  • Orange Miso Dressing
    • 3 tablespoons light miso
    • 2 tablespoons rice vinegar
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon tahini
    • 1/4 cup fresh orange juice
    • 1 tablespoon water
    • 1 teaspoon maple syrup

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Place the sweet potato rounds on the prepared baking sheet and drizzle them with the oil, rubbing it on both sides to coat. Sprinkle the sweet potatoes with salt and pepper. Roast for 20 minutes, then flip the potatoes and roast for 8 to 10 minutes more, until tender and lightly browned.

Meanwhile, cook the quinoa according to package, replacing a 1/2 cup of the liquid with the vegetable broth.

Combine all Orange Miso Dressing ingredients in processor and blend until smooth, set aside.

To assemble, divide the quinoa evenly between 2 bowls. Top with the roasted sweet potato rounds, the edamame, carrots, green onion, cilantro, sesame seeds, and sprouts. Drizzle with Orange Miso Dressing and serve.

Sourced from: Liddon, Angela.  “Enlightened Miso Power Bowl.”  The Oh She Glows Cookbook.

Mushroom- Walnut Pesto Tart

30 minute prep | 25- 30 minute cook


  • 1/4 cup olive oil, plus 2 tablespoons, and some more for brushing the dough
  • 6 cups sliced cremini mushrooms
  • 1 medium red onion, sliced thin
  • 1 large clove garlic
  • 2/3 cup toasted walnuts
  • 1 cup loosely packed fresh parsley, stems removed
  • 1/2 to 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 7 to 8 sheets phyllo dough, thawed
  • fresh parsley for garnish (optional)

Preheat the oven to 350 degrees. Lightly oil a large baking sheet.

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the mushrooms and sauté until the liquid released by the mushrooms has evaporated and the mushrooms are tender. Set aside.

Meanwhile, in another large skillet, heat the remaining 1 tablespoon oil over medium-low heat. Add the onion and sauté, stirring often, until soft and translucent. Set aside.

To make the walnut pesto, in a food processor, combine the garlic, walnuts, parsley, 1/4 cup of oil, salt, pepper, 1 cup of the sautéed mushrooms, and 2 tablespoons of water. Process until smooth.

Place 1 sheet of phyllo dough on the prepared baking sheet and lightly oil, then place another sheet, and lightly oil. Continue this process with the remaining phyllo sheets. Fold the edges of the dough in by 1 inch on all sides to create a border and press to adhere. With a fork, poke a few holes into the phyllo to allow steam to escape during cooking.

Gently spread the walnut pesto in an even layer over the dough, keeping it within the folded borders. Distribute the remaining sautéed mushrooms and all of the sautéed onion evenly over the pesto.

Bake the tart for 25 to 30 minutes, or until it is lightly golden and crispy to the touch.

Sourced from: Liddon, Angela.  “Mushroom- Walnut Pesto Tart.”  The Oh She Glows Cookbook.

Portobello “Steak” Fajitas

30 minute prep | 20 minute cook


Portobello Steaks:

  • 4 to 6 large portobello mushrooms
  • 2 tablespoons plus 1 1/2 teaspoons grapeseed oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • black pepper

Stir- Fry:

  • 1 tablespoons grapessed oil, olive oil, or coconut oil
  • 1 large red bell pepper, thinly sliced
  • 1 large orange bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced

To assemble:

  • 4 to 6 tortillas
  • Sliced avocado
  • Salsa
  • Hot sauce
  • Cilantro
  • Shredded lettuce

Remove the stems from the portobello mushrooms and discard. With a small spoon, scrape out and discard the inside black gills from the mushroom caps. Remove debris from the mushrooms and slice them into long, 1/2 inch, strips.

In a large bowl, whisk together the oil, lime juice, oregano, cumin, chili powder, salt, and pepper. Add the sliced mushrooms and toss well to coat. Let the mushrooms marinate for 20 to 30 minutes, tossing every 10 minutes.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the bell peppers and onion and sauté over medium-high heat for about 10 minutes, or until the vegetables are soft.

Preheat a grill pan over medium or high heat. Lay the marinate mushrooms on the pan and grill them for 3 to 5 minutes per side.

To assemble, place a tortilla on a plate and top with some of the grilled portobello strips, sautéed vegetables, and your desired toppings.

Sourced from: Liddon, Angela.  “Portobello ‘Steak’ Fajitas.”  The Oh She Glows Cookbook.

Sweet Potato & Black Bean Enchiladas

30 minute prep | 25 minute cook



  • 2 cups sweet potato, peeled and chopped small
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • sea salt and black pepper to taste
  • 1 bell pepper, chopped
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 large handfuls spinach, roughly chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili power
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 5 tortillas

Enchilada Sauce

  • 2 tablespoons vegan butter
  • 2 tablespoons flour
  • 4 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 cup tomato paste
  • 1 3/4 cups vegetable broth
  • 1/2 to 1/2 teaspoon sea salt to taste

Avocado- cilantro cream sauce:

  • 1/2 cup fresh cilantro
  • 1 medium avocado, pitted
  • 2 tablespoons lime juice
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder


To make the enchilada sauce:

In a medium saucepan, melt the butter over medium heat. Stir in the flour until a thick paste forms. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne until combined. Cook for a couple minutes until fragrant.

Stir in the tomato paste, followed by the broth. Whisk until smooth and combined. Bring to a low boil over high heat and then reduce the heat to medium to maintain a simmer. Stir in salt to taste and simmer for about 5 minutes, until thickened.

To make the enchiladas:

Preheat the oven to 350 degrees. Lightly grease a large rectangular baking dish. Place the sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce the heat to medium-high and simmer for 5 to 7 minutes, or until fork-tender. Drain and set aside.

In a large skillet, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is translucent. Season with salt and black pepper.

Add the bell pepper, cooked sweet potato, black beans, and spinach to the skillet. Raise the heat to medium-high and cook for a few minutes more, or until the spinach is wilted.

Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce, the lime juice, chili powder, cumin, and sea salt.

Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Scoop 3/4 cup of the sweet potato filling onto each tortilla. Roll up the tortillas and place them seam down in the baking dish. Spread the remaining enchilada sauce over the tortillas.

Bake the enchiladas, uncovered, for 20 to 25 minutes, until the sauce is a deep red color and the enchiladas are heated through.

To make the avocado- cilantro cream sauce:

In a food processor, process the cilantro until minced. Add the avocado, lime juice, sea salt, garlic powder, and 3 tablespoons water and process until creamy.


When the enchiladas are ready to serve, plate them individually and drizzle some of the avocado sauce on top of each. Garnish with cilantro and green onion, if desired.

Sourced from: Liddon, Angela.  “Sweet Potato and Black Bean Enchiladas with Avocado- Cilantro Cream Sauce.”  The Oh She Glows Cookbook.