Oh The Variety of Recipes :)

Vegan Healthy Pumpkin Muffins!

Vegan Lunch: Sprouted Grain Bread w/ Pumpkin Butter, Lemony Tempeh Chunk, Raw Salad 

Vegan Red Quinoa Chickpea Protein Bowl


Raw Fennel Chickpea Salad w/ Brown Rice & 2 Ingredient Vegan Avocado Ice Cream!

For lunch yesterday, I made a big batch of raw fennel chickpea salad with a bunch of vegetables and spices I found in my pantry and mixed it with some brown rice! Simply throw all the ingredients together and enjoy as a hearty, colorful lunch – easy to make and easy to take on the go 🙂 And, then, for dessert I made a two-ingredient avocado ice cream to satisfy my craving in the hot weather – you won’t even believe that the ice cream is vegan when you taste it (caution: you should like avocados before you try this recipe)! Also, I apologize for the poor photo quality – had to deal with just an iPhone camera.


The Recipe

Yields 2 servings

1 cup chickpeas

1 cup brown rice, cooked

1 cup argula leaves, diced finely

1 tbsp oregano

1/2 green bell pepper, diced

1 cup broccoli, pureed (to make salad creamy)

1 cup blueberries, washed

1/2 lemon worth of juice

30 cherry tomatoes, diced

1 cucumber, diced

1 small onion, diced

2 tbsp fennel seeds

1 tbsp extra virgin olive oil (optional)

1 tsp salt (optional)


I tried to be adventurous for my dessert and pureed 1 pitted avocado with 1/2 a frozen banana and 1/2 a cup of almond milk. It made a creamy texture, which I froze and then enjoyed as ice cream 15 minutes later!! It’s so tasty, especially if you like avocados. If you aren’t a huge fan of avocado alone, blend 1 tsp of vanilla extract and 2 – 4 tbsp of sugar (your choice) with the puree.

pureed avocado ice cream

frozen ice cream !

Pumpkin Spiced Tofu Scramble w/ Carrot Fennel Quinoa


The Recipe

Yields 2 – 3 Servings

1 cup quinoa

2 1/2 cups water

3 tbsp fennel seeds

1 cups shredded carrots

2 1/5th blocks of extra-firm tofu

1 cup bok choy leaflets

1 cup eggplant, diced

1 cup mushrooms, diced

1 small onion, diced

1 tbsp turmeric powder

1 tsp garlic powder

3 tsp extra-virgin olive oil

2 tbsp pumpkin spice

1 tsp ginger powder



1. Cook the quinoa in the water. Throw in the carrots and the fennel seeds and allow them to cook with the quinoa.

2. Throw all the vegetables and spices onto a saucepan and drizzle with olive oil. 

3. Cook till the bok choy has simmered down and the tofu is a little crispy.

4. Enjoy warm by first laying a bed of quinoa into your bowl.

5. Then, top with the tofu scramble and enjoy together! yumm fall pumpkin spice 🙂


Almond Hemp Pumpkin Apple Ginger Breakfast Protein Bowl


The Recipe

Yields 1 serving

1 cup unsweetened almond or soy milk

2 tbsp hemp seeds

2 tbsp pumpkin seeds, broken into smaller pieces

1 medium apple, diced

2 tsp pumpkin spice

1 tsp ginger powder



1. Mix everything together in a bowl and eat right away before the apples get soggy – eat cold. You can microwave it to make it a little warm if you want, but I didn’t try this so I can’t vouch for the taste (the apples will definitely get softer if you microwave it).


Vegan Coconut On Coconut Raw Cake


The Recipe

Yields 3 – 4 servings

1 cup shredded coconut

2 tbsp honey

2 tbsp virgin coconut oil

1/4 cup water

1/2 – 1 tsp vanilla extract



1. Blend all the ingredients together for about a minute. You just want a cake-texture but don’t need all of the coconut pieces to be ground completely.

2. Mash the puree into a cake pan or onto a plate (like I did) and flatten out. Freeze for ~15 minutes and the cake is ready to eat! Store with some saran wrap around it either in the refrigerator or the freezer – it will last up to two weeks in the fridge!


Sweet Treats & Easy Indian Recipes

Methi Thepla (Indian Fenugreek Flatbreads)

Quinoa Dosas (Indian Crepes Made Healthy)

Banana Bread Chocolate Chip Muffins (Trader Joe’s)

Cinnamon Coffee Crumb Cake (Trader Joe’s)


Pumpkin Spiced Pepper Stuffed Tofu Scramble

Looking for a delicious and protein-based breakfast full of vegetables? Try this one out! Pumpkin season is my all-time favorite time of the year so for breakfast this morning, I made a pumpkin spiced tofu scramble that I stuffed into half of a raw bell pepper to add some crunchy taste! It was absolutely delicious – one of my favorite pumpkin recipes thus far and the magical part is that there was no pumpkin even in the tofu scramble; the pumpkin spice did all of the work!!


The Recipe

Yields 1 serving

1/5th block of extra-firm tofu

1 cup broccoli, chopped

1/2 cup shredded carrots

1/2 large green bell pepper

1/2 cup mushrooms, diced

1 tsp olive oil

1/2 tsp black pepper

1 tsp pumpkin spice

1/2 tsp cinnamon powder

1/2 tsp cumin seeds




1. Stir-fry all of the tofu and vegetables together. Spice them up!


2. Stuff the pepper with half of the tofu scramble. You can use another half pepper to stuff the rest of the tofu scramble or simply place it on the side like I did.



Recipes on Recipes!!

Ah, I have so many recipes that I have made in the past two weeks at college, but never had time to upload them yet so here is a myriad of recipes 🙂 I hope you enjoy! I’ll be baking a few different things this weekend as well so look out for those. 

Vegan Lemony Raw Quinoa Edamame Salad for Two

Vegan Watermelon Celery Juice

Perfectly Chewy Chocolate Chip Cookies