Baked Samosas

Every time I make rice paper wraps I wonder what to do with the leftover wraps. They come in a massive pack and I had never tried to use them for anything else. These samosas proved the versatility of the rice paper. Instead of using them as a spring roll, you can cut them in half and stuff samosa filling into them. They are customizable (feel free to change-up the ingredients with whatever vegetables you have on hand) and delicious. Bonus – they’re baked, so you get all the flavor of a samosa without the heaviness (they’re typically fried). Don’t be intimidated by the long list of ingredients – the only skill needed is chopping!

This recipe made enough samosas for about two people if you’re having them for dinner, but could easily work as an appetizer as well. Enjoy!


Baked Samosas

Makes 15-20 Samosas


Rice paper wraps

1 medium red onion

2 cloves garlic

1 tbsp minced ginger

1 tsp salt

1/2 cup cashews

1 cup baby bella mushrooms

1 cup carrots

1 cup chickpeas

2 cups fresh spinach

1 tbsp cumin

1/2 tbsp ground mustard

1/2 tsp turmeric

1/2 tsp coriander

1/2 tsp cardamom

1/2 tbsp sesame seeds

dash cinnamon

dash cayenne

Trader Joe’s Mango Chutney



Preheat oven to 400° F. Meanwhile, heat a skillet over medium heat, add cashews and toast until lightly golden. Remove from heat, chop up, and set them aside.

Dice onions, mushrooms, and carrots. Heat a little oil in a pan and garlic and all the spices. Add onions, carrots, and mushrooms. Stir to coat all the vegetables in spices. Cook five minutes and add chickpeas. Cook five more minutes. Remove from heat and add in spinach and toasted cashews.

Take a pie pan and fill it with an inch of hot water. Take a rice paper wrap and let it sit in the water until it softens. Cut it in half with a sharp knife. Fill each half with a big scoop of filling and fold sides of wrap up. Repeat until all of the filling is used. Place all samosas on a greased baking sheet. Cook in oven for 10 minutes. Remove from oven and flip the samosas. Bake for ten more minutes until slightly crispy and golden brown.

Remove and serve with mango chutney! Delicious!

Adapted from:


Bok Choy + Mushrooms with Guchujang Vinaigrette and a Fried Egg

This dinner is delicious – bok choy is one of my favorite vegetables (and one that I don’t cook with nearly enough) and Guchujang sauce is a constant in my fridge. The vinaigrette is light but full of flavor and spice. It would be great on any stir-fry dish or as a salad dressing. This was a pretty light meal, so serve it over rice or quinoa for a more balanced dinner. The recipe is super easy to make and will take less than 30 mins! Dinner’s ready in no time.


Bok Choy + Mushrooms with Guchujang Vinaigrette and a Fried Egg

serves two


For the vinaigrette:

1 TBSP gochujiang sauce (Korean hot sauce)

4 TBSP lime juice

1 TBSP soy sauce

1 TBSP rice vinegar


For the rest of the dish:

1 package bok choy

1 package mushrooms

1 TBSP chopped garlic

1 TBSP chopped ginger

2 eggs

cilantro for garnish


To make the vinaigrette, mix all ingredients in a bowl and stir until combined. Set aside.

Rinse bok choy and cut stems off. Heat a little oil or cooking spray in a pan. Ass garlic and ginger and stir for about 1 minute. Add bok choy and cover pan with a lid, cooking for about 4 minutes. Add in mushrooms and cook for 4 more minutes, or until all vegetables are cooked.

Chop cilantro to use for garnish. Cook two eggs (I like to leave them a little runny so the yolks mix in with the sauce). Put vegetables in a bowl, top with sauce and a fried egg. Finish with cilantro. Yum :)


Adapted from:


Curried Roast Red Pepper Soup with Caramelized Onions, Brussel Sprouts and Seitan

I like this recipe because it’s all the comfort and ease of tomato soup, but just a little more dressed up. It’s soup from a box or a can (pick your favorite) made a little spicy with curry powder. Change it up with whatever vegetables you have around or enjoy with just noodles. Try Upton’s Naturals seitan on top. If you’ve never tried seitan you’re missing out. It’s a great alternative to soy protein and tastes great!


Curried Roast Red Pepper Soup with Caramelized Onions, Brussel Sprouts and Seitan 

serves one


1 cup of roast red pepper and tomato soup

1/2 cup vegetable stock

1 tbsp curry powder

1 tsp turmeric

1/2 red onion

6 brussel sprouts

1 serving Upton’s Naturals Seitan

Noodles of choice (try rice, glass, or kelp!)



Heat 1 cup of soup and 1/2 cup vegetable stock on medium heat. Add in curry powder and turmeric. Turn heat up and stir well. Add serving of noodles to a large bowl. Once soup mixture is hot, pour over noodles and cover for about ten minutes.

Meanwhile, slice onions and halve brussel sprouts. Saute in a little olive oil for about 5 minutes. Add seitan in and cook for two minutes on each side. Remove from heat.

Uncover soup and add vegetables and seitan on top. Dig in!


Banana Bread “Batter”

Another healthy cookie dough recipe! (Or dessert hummus…depends on who you’re serving it to ;) ) This one is banana flavored and tastes like chocolate chip banana bread batter…yum! The best part is you can eat a whole bowl without getting a stomach ache (what happens every time I bake banana bread and eat the dough…).

I served this with crackers and pretzels to dunk in, but serve with whatever sounds good to you! Or eat it with a spoon straight from the bowl. Dinner and dessert all at once :)


Banana Bread “Batter”


1 can chickpeas

2 bananas

2 tbsp vanilla

1/4 almond milk (regular milk would work too)

3/4 cup rolled oats

1/8 tsp salt

brown sugar or baking stevia to taste

as many chocolate chips as you chose (I like a lot – semi-sweet tastes the best)



Mix chickpeas and bananas in a food processor until combined. Remove, place in a large bowl, and stir in remaining ingredients. Refrigerate until ready to serve. Note: adjust the amount of almond milk for a more runny or more thick consistency. Eat up!


Sriracha-Miso Broccoli, Eggplant, & Beyond Meat

I’m back! Spring quarter has begun and hopefully that means spring is coming too. Here’s a delicious and quick dinner I made with my favorite Beyond Meat! Bonus – it takes 15 minutes total and there’s only one pan to clean! Customize the amount of sriracha you use based on how much spice you like, or top your plate with an extra drizzle. This sauce is so good – I know it’ll make another appearance on my plate soon!


Sriracha-Miso Broccoli, Eggplant, & Beyond Meat

serves one


2 cups cut broccoli

1 Chinese eggplant (the long and skinny kind)

1 serving Beyond Meat Grilled Chicken Strips (about 7 strips)

1 large tbsp miso paste

1 tsp sriracha

4 tbsp rice vinegar



Cut broccoli into desired sized chunks. Slice eggplant. Heat a skillet on medium heat with a little oil or cooking spray. Add the vegetables, and a dash of rice vinegar. Place a lid over your pan and heat for about 6 minutes, stirring so all sides of the vegetables cook.

Meanwhile, prepare your sauce by combining miso, sriracha, and rice vinegar. Stir until miso is dissolved.

Add about 1 tbsp of sauce and your Beyond Meat strips into the pan. Stir so the sauce coats the whole pan. Cook for 2 minutes with the lid on the pan, and then 2 more without the lid. Remove and put on a plate. Top with the remaining sauce and enjoy!

Carrot(cake) Oatmeal

Mmmmm carrots with breakfast. Wait…what? You heard me right. If you like carrot cake, you’re gonna like this bowl of oatmeal. It has all the flavors of cake (think cinnamon and ginger) but you can eat it for breakfast and not be starving by lunch (which, if you’re like me, is what happens when you eat leftover cake for breakfast…). Bonus? I microwaved my oatmeal, so it took almost no time to prepare (think less than ten minutes – plus I made my coffee while it was in the microwave so it was extra quick). Healthy, filling, but most importantly… so good.


Carrot(cake) Oatmeal


1/2 cup rolled oats

1 large carrot, shredded

1 tsp vanilla

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

pinch of salt

1 cup water or milk



Place your oats in a microwave safe bowl and add carrot (I used a vegetable peeler to shred my carrot. About 1/4 cup shredded carrots would also work). Measure spices (as well as salt) and add to the bowl. Stir to mix, add 1 cup water or milk and the vanilla, and mix again. Microwave on high for two minutes. Remove and stir. Place make in the microwave for two more minutes (check on it frequently, as the oatmeal sometimes boils over). When your oatmeal is done, remove it from the microwave and enjoy! I’m all about toppings, so I added some cereal on mine. But if your a true carrot cake fan, try raisins! Yum!


“Chicken” Noodle Soup

I’m still on a soup kick, and with the continuing crummy weather, why not? Yesterday I was craving something warm and easy to eat while I finished working on an essay. Looking at what I had in my fridge, I decided to try and make a “chicken” noodle soup using Beyond Meat. I had kelp noodles in my pantry, but substitute whatever you have!


“Chicken” Noodle Soup

serves one


1 1/2 cup vegetable broth

1/2 package kelp noodles

1 TBSP onion flakes (or use an onion if you have it)

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp turmeric

2 celery stalks

2 large carrots

1 serving Beyond Meat (about 7 strips)


Slice the carrots and celery into small pieces. Heat a little olive oil or cooking spray in a small pan and add the carrots.

Meanwhile, put vegetable broth, onion flakes, salt, pepper, and turmeric into a small pan and heat on medium. Add kelp noodles (or whatever other noodles you are planning on using). Once carrots are mostly cooked, add them to the soup pot along with the celery. Cook for about ten minutes.

While the soup is heating and cooking, use the pan you cooked the carrots on and sauté the Beyond Meat for about 2 minutes on each side. Remove, chop into bite-sized pieces and then add to the soup, cooking for about 2 more minutes. Remove and enjoy!

Butternut Squash Noodle Bowl with Seitan and Scallions

Today I present another quick but delicious soup recipe. Even though we’ve had glimpses of spring (hello sun and 50° yesterday!) the winter seems to still be lingering (21° predicted for tomorrow). So in the spirit of warmth (or at least feeling warm) I’ve been making a lot of soup. Plus when spring actually comes, soup doesn’t taste as good. So we might as well eat it up while we can! Any day now and it will just stay warm (optimism at its finest).
Since everyone is sick of talking about the weather, let me talk some more about this soup. It’s easy to make and requires almost no prep time. I’m a big fan of halfway home-cooked meals. Sometimes you just don’t have the time, let alone energy, to make homemade butternut squash soup. But instead of settling on a bowl straight for a can or carton, this recipe allows you to make your soup a little fancier and a more filling meal. Perfect!

Butternut Squash Noodle Bowl with Seitan and Scallions 

serves two


2 cups veggies stock

3 cups butternut squash soup

1/2 tsp salt

2 tsp soy sauce

2 servings noodles of choice (I used kelp, but glass or rice noodle would work great!)

1 package seitan (I use Upton’s Naturals)

2 scallions

Sesame seed


Begin by combining the vegetable stock and butternut squash soup in a pan on the stove over medium heat. Add soy sauce and salt and stir for about 4 minutes (or until a light boil begins).

While the soup is heating, cut seitan up into pieces, and slice the scallions. In a small pan, cook the seitan (about 5 minutes or according to package instructions).

Place uncooked noodles into two large bowls. When the soup has began to lightly boil, remove from heat and divide between the two bowls, pouring directly over the noodles. Make sure all the noodles are covered by liquid and cover each bowl with a plate. Let it sit for 6 minutes.

Once the six minutes have passed, remove the plate and add the cooked seitan to the soup. Garnish with scallions and sesame seeds. Enjoy!

adapted from:

Shared on:  Healthy Vegan Fridays!

Sautéd Carrots and Mushrooms in a Zesty Turmeric Broth

Because the winter doesn’t seem to want to end (although there is hope! 52 and sunny tomorrow!) I decided to make more soup this week. This recipe is super easy (finals are coming up… nobody has time for slaving over the stove) but is full of flavor. If you are looking to make it a little more filling, serve with rice and a protein (I made some tempeh on the side).


Sautéd Carrots and Mushrooms in a Zesty Turmeric Broth

serves 1


2 large carrots

1 cup mushrooms (I used baby bella but chose your favorite)

1/4 of a red onion

1 clove garlic

fresh ginger (I used sushi ginger I keep in my fridge)

1 TBSP ground turmeric

1 cup water

1 TBSP lime juice

salt + pepper

1 cup fresh spinach

extra ginger + sesame seeds for topping



You’ll need two pans for this.

First, cut carrots into 1-inch rounds. Put a little oil or cooking spray in a pan and add mushrooms and carrots. (Remember to keep an eye on this pan during the followings steps – these will take about 5 minutes to sauté).

Chop onion. In the second pan, heat a little oil or spray and add in the chopped onion. Let cook for about 4 minutes, or until onions are beginning to appear translucent. Add in garlic and ginger. Stir to combine. Add in turmeric and stir to make sure all ingredients are combined. Cook for about 3 more minutes on medium heat. Slowly add in the water and stir. Let the broth simmer for about 10 minutes. Add lime juice at the end and stir once more to combine.

Place your sautéd carrots and mushrooms in a bowl. Add a handful or two of spinach. Pour the turmeric broth over the vegetables. Garnish with sesame seeds and more ginger. Enjoy!

Note: If eating with rice or another grain, add it to the bowl at the same time as the vegetables.


Adapted from:

shared on:

and Healthy Vegan Fridays Logo

Black Bean and Salsa Spaghetti Squash Bowl

Spaghetti Squash is still one of my go-to dinners. It tastes good in almost any dish you would use pasta in (and more) but is a healthier alternative. I usually roast a whole squash and have enough for two or three meals depending on the size of the squash (perfect to make on a night when you have more time so you can refrigerate the leftovers for the rest of the week.)

This dish was created with ingredients I had in the pantry and fridge. I started with squash, added cooked veggies, onions, and greens. For protein I used black beans, and for a sauce I used homemade salsa (thanks Paige’s dad!). If you make this dish, feel free to substitute the vegetables you have around and a jar of your favorite salsa. Top with any cheese you like (or leave off if vegan). Easy and delicious!


Black Bean and Salsa Spaghetti Squash Bowl

serves two


1 cooked Spaghetti Squash

1/2 red onion

1/2 cup chopped carrots

1 cup broccoli

1 cup mushrooms

2 cups kale

2 cups spinach

salt and pepper


optional: feta cheese


Chop onions, carrots, and broccoli. Add oil or cooking spray to a pan, and add chopped veggies as well as mushrooms. Sauté until cooked. Meanwhile, cook spinach and kale in another pan. Add salt and pepper to each pan. A few minutes before veggies are done, add a can of drained black beans to the pan. Cook for two more minutes.

Divide cooked spaghetti squash between two plates or bowls. Add veggies, greens, and beans. To top, add desired amount of salsa and finish with feta cheese. Yum!