Quick & Easy Green Protein Salad


This salad is a great combo of raw veggies, protein and healthy fat so it nourishes you and fills you up while giving your body the nutrition it craves…and most importantly it’s yummy! It’s also super fast & easy to make.

Greens of choice (in the picture was spinach + Swiss chard but I also made it with just spinach and spinach + mixed greens)
Chopped carrots
Chopped celery
Chopped green onion
Chopped avocado (1/4 avocado per serving)
1/2 cup thawed frozen organic green peas
1/2 cup thawed frozen organic edamame OR baby Lima beans

Dressing (makes 4 servings):
1/4-1/2 cup Fresh-squeezed lemon juice
4 T Tahini
4 T Balsamic vinegar
4 T Nutritional yeast (optional)
Salt to taste (optional)
Seasonings to taste ( i.e. cumin, cayenne, paprika)
Water to achieve desired consistency

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Winter soups & stews

Here are two yummy hearty soups for the cold winter days!



Here is a rich & delicious stew:



And a tempeh stir fry:


All tested & approved by yours truly!

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Pumpkin seed crusted Tempeh & Tahini salad


I started with this tempeh recipe. To me it tastes a little bit like chicken, but what do I know, this is a woman who hasn’t eaten actual chicken in five years! But the salad definitely has a Waldorf feel to it if that’s your thing.

In addition to the tempeh:

Baby spinach (feel free to sub your favorite greens)
Baby sunflower greens (optional but awesome)
Chopped apple
Chopped celery ( I actually used chard stems because I just happened to have leftover but it’s very similar to celery.)

Optional additions: (I didn’t add these but it would be good with:) walnuts, raisins (both traditional Waldorf ingredients I believe…), avocado (never a bad idea!)

Dressing: Martha’s special tahini awesomeness (makes 3+ servings depending how big of a salad and how heavy you like your dressing)
2 heaping T tahini
1/4 c lemon juice
2 T balsamic vinegar
2 T nutritional yeast (optional but awesome)
Water to achieve desired consistency.
Feel free to add more tahini if it’s too lemony for you but I like it very lemony and watery and just drench it all over 😊 just play around with the ingredients until you get a combination that you like!

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Mexican-style tempeh & squash


1 8 oz package tempeh
1 T coconut oil
1 small butternut squash (sub any winter squash or sweet potato)
1/2 large or 1 small yellow or sweet onion, sliced
1/2 large or 1 small red pepper, sliced
Chipotle chili peppers in adobo (to taste) (seeded & diced)
2 cloves garlic, crushed
chili powder, cumin (to taste)

Steam the tempeh for 15 min. Then crumble it.
Peel & de-seed & chop the squash (I like to cook it a little bit whole first to make it a little more manageable).
Sauté the squash & onions in the oil until tender. Throw in the remaining ingredients and stir up and cook until everything intermingles!

Serve as a taco or burrito filling or Mexican salad topping with greens, raw veggies, tomato, salsa, guacamole or avocado, cashew sour cream or yogurt, nutritional yeast, etc. Enjoy!


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Slow cooker oldies but goodies

It’s slow cooker season!! It’s getting nippy out so there is nothing better than my chili . This is one of my all-time favorite veganmartha recipes! Throw in some leafy greens and top with avocado and cashew sour cream or cashew yogurt. I even threw in some pumpkin purée this time. Mmmmm…So excellent! ❤️🍵

The other classic veganmartha slow cooker recipe that I always go back to is my lentil stew . Serve with some Ezekiel bread chunks. Perfect fall lunch!

Both of these recipes are quick & easy and make a huge amount. Very efficient use of your kitchen time, so you can spend more time out doing fun stuff, and still have healthy, hearty meals waiting for you!

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Quinoa & black bean pilaf

Serves 4 as a main, 8 as a side
1 T coconut oil
1/2 large or whole small sweet onion
1 large or 2 small green peppers (sweet or slightly hot)
1-2 cloves garlic
1 cup quinoa
1 1/2c veggie broth
Cumin & paprika to taste
1 can black beans, drained & rinsed

Sauté the onion & pepper in the oil until starting to soften. Stir in garlic. Then add the quinoa followed by the broth. Simmer for about 10-15 minutes. When the quinoa is almost done (most liquid absorbed) stir in the beans & spices and stir/simmer until all the broth is absorbed. Serve as a side with anything or as a quick light meal on it’s own!

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Pumpkin spice oat muffins


Yes I’m one of those pumpkin-obsessed people in the fall! But I don’t mess around with no Pumpkin Cr*p Latte or Pumpkin Junk Donuts! 😝😜
Here is a wholesome “muffin” (basically baked oatmeal) that is a nod to the season!

1 can pumpkin
7-ish dates
1 banana
2 flax eggs (2 T flaxseed whisked together with 1/4c boiling water until eggy consistency)
1-2 tsp pumpkin pie spice
2 scoops vanilla protein powder (I use Vega)
2 1/2 cups oats
1/4 cup hemp seeds
1/4 cup pumpkin seeds
1/4 cup walnuts
1/2 cup raisins

In a food processor process the pumpkin, dates, banana, protein powder, flax eggs, & pie spice until smooth. Then pulse or stir in the remaining ingredients. Fill in 12 muffin cups. Bake at 325 for 15-20 min (until baked through). Great pre-workout snack or on-the-go breakfast 😛

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Butternut squash & apple patties

These are super yummy!


I baked them & served them bunless of course with a green salad or a side of veggies and/or quinoa pilaf. I normally like to smother my veggie burgers with avocado and/or hummus and tahini sauce & loads of toppings but these are so yummy & sweet I like to just eat them completely plain!!

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Copycat quinoa with squash and apples

I had dinner at Whole Foods the other day and had this delicious dish that I have tried to re-create.

1 cup quinoa
1 1/2 cups water
2 Winter squash (I had ambercup and butternut from the CSA)
3 Apples
Sprinkles of cayenne pepper & cinnamon
Drizzle of oil (Grapeseed, olive, or coconut)

Cook the quinoa by simmering it with the water until the liquid is absorbed (~15 min). In the meantime, prepare the squash. Peel, scoop out seeds, chop & drizzle with the oil and spices. Roast at 400 until soft. (NB: I like to roast the squashes whole for a few minutes first then let them cool and then peel since they are tough to peel raw.) Then slice your apples, sprinkle with cinnamon and roast until tender. Mix everything together & serve!

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Apple crisp oatmeal



So. Yummy. Perfect fall breakfast.

Serves 2:
2 apples
1 cup oats
2 cups water
2 T raisins
1/4 cup nuts/seeds (some combo of walnuts, pecans, pumpkin seeds, hempseeds, sunflower seeds)

Roughly chop the apples. Cook covered over medium low heat, sprinkled generously with cinnamon, in a frying pan or sauté pan until soft.
In the meantime, prepare your oatmeal. Simmer the oats and the water, stirring occasionally, with the raisins and nuts/seeds until liquid is absorbed. Add your apples, stir up, and serve! 😊❤️🍎

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