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Category Archives: Recipe

hummus and chips

What To Bring To Your Holiday Party

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No one remembers the guy who brought chips to the party… until now!

We asked the ever-talented Sammie Mack to whip us up a dish for a holiday party, and she did not disappoint!

Creamy, crunchy, and delightfully refreshing, these homemade zucchini and sweet potato chips with white bean rosemary hummus are sure to make you unforgettable… Well, the dish will certainly be unforgettable. We can’t really speak for you (although we’re sure you’re great!).

The best of all words, this light but filling dish is the perfect balance of sweet and savory. Shout-out to Plant-Based Paleo and Thug Kitchen for the delicious recipes!

Hummus and Chips

White Bean and Rosemary Hummus

This recipe makes a whole lot of hummus. About 4 cups. If you only use 1 zucchini and 2 sweet potatoes for the chips like the recipes suggest, then you’ll be eating hummus for days. Adjust the recipes accordingly.


  • 3 cups cooked white or cannellini beans (or two 15-ounce cans)
  • ¼ cup tahini
  • ¼ cup vegetable broth or water
  • 2-3 tablespoons balsamic vinegar (depending on your taste)
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh rosemary


  1. Add everything to a food processor or blender and let it run until it’s nice and creamy. You could do this by hand with a potato masher, but it will take a while even if you are ripped.
  2. Let it sit for 30 minutes in the fridge before serving.

NOTE: If you’re running out of time or are not a great chef (like most of us over here!), you can stop the recipe now and purchase chips, pita bread, carrots, or anything else to dip in the hummus. However, we do highly suggest completing the whole recipe. Don’t settle for half the flavor and one third of the cool points. We believe in you!

Sweet Potato Chips

Makes approximately 30 chips. You may want to double, triple, or quadruple the recipe accordingly.


  • 2 medium sweet potatoes
  • 5 tablespoons coconut oil
  • 1 tablespoon curry powder*

*Instead of only 1 tablespoon of curry powder, we used 2 tablespoons curry powder and 1 tablespoon cinnamon.


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Thinly slice the sweet potatoes into rounds using either a peeler or mandolin and place in a large shallow dish.
  3. Warm the coconut oil in a small saucepan or pot set over a low heat until liquefied. Remove from the heat and stir in the curry powder. Pour the heated mixture over the sweet potato rounds, carefully toss to coat the vegetable slices, then remove the rounds and place them on the prepared baking sheets.
  4. Bake in the preheated oven for 22 minutes, or until completely crisp- check them halfway through cooking and turn over if necessary. Reomve from the oven and serve in bowls.

Zucchini Chips

Just like the sweet potato chips, this recipe makes approximately 30 chips. Adjust the recipe accordingly.


  • Cooking spray
  • 2 medium zucchini, about 4 inches long and 1 ½ inches wide
  • 2 tablespoons flour (whatever type of flour you have is fine)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Pinch of salt


  1. Heat your oven to 350 degrees Fahrenheit. Lightly coat a baking sheet with cooking spray.
  2. Cut the zucchini into coins a little thicker than a quarter. If you cut them too thin, they will burn in the oven. If your slices start releasing some liquid, dab them with a towel to dry them off. Mix together in the flour, paprika, garlic powder, and sale in a medium bowl. Toss in the zucchini and mix them together until the zucchini pieces are coated in flavor.
  3. Lay the zucchini on the baking sheet and coat the slices lightly with cooking spray. Bake for 30 to 40 minutes, flipping them over every 10 minutes until they are golden and crisp. Keep your eye on them because they can go from perfectly crispy to burnt very quickly. They are best served the day they are made so that the crisp stays intact.

What’s your favorite holiday recipe?

Stuffed Tofurky Recipes

Stuffed Tofurky

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Stuffed Tofurky


For the Tofurky

  • 5 14-oz. tubs extra-firm tofu
  • 2 tsp. ground dried thyme
  • 2 tsp. rubbed sage
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • about 1 tsp orange zest (optional)
  • salt and pepper to taste ( if you want to use vegan bouillon powder, skip the salt)

For the Marinade

  • 1/4 -1/2 cups low sodium tamari or gluten free soy sauce
  • 2 tbsp olive oil
  • 2 tbsp orange juice
  • 1/2 tsp sesame oil


Night prior to cooking

  1. Bring the tofu to room temperature. Squeeze tofu of excess water. Take small bits and place them in a processor and process them little by little until smooth.
  2. Mix in all the seasoning while the tofu is still in the processor. At this point, you can taste the tofu and add more seasoning or flavor. Season as desired. Feel free to add or subtract seasoning for desired taste.
  3. Wet a cheesecloth, wring it out and smoothly line a colander with it—no wrinkles.
  4. Drop the tofu inside the colander and press it into the sides and bottom of the colander.
  5. Place this colander on a plate. Bring the hanging cheesecloth on the sides into the center to cover the tofu.
  6. Place a plate right on top of the tofu and give it a slight press. Use a heavy object to place on top of the plate. This is to help the tofu drain excess water through the colander. Place this inside the refrigerator overnight (ideal time). This also helps the tofu to absorb the seasoning well.

Cooking day

  1. Preheat oven to 375F.
  2. Drain the Tofu water from the plate on which you placed the colander.
  3. Remove weight and plate from colander.
  4. Scoop some tofu from the center, making sure to leave at least 1-2 inches on the sides and bottom. Fill with stuffing (we used pre-packaged stuffing from Whole Foods).
  5. Top the stuffing with the scooped out tofu. Make sure to smooth the surface and level it out.
  6. Cover the colander. Use a plate large enough to cover the colander opening (we used a pie plate).
  7. Hold tightly, and slowly invert colander onto the plate so that tofurky drops gently onto dish.
  8. Now slowly remove the cheesecloth from the tofu and baste the tofurky with the prepared marinade.
  9. Bake for 15 minutes.
  10. Baste again. reduce the heat to 350F and bake for another 1 hour, basting as many times it strikes your fancy.
Check out the rest of our Friendsgiving recipes here.
Twice Baked Butternut Squash With Cashew Cheese, Walnuts, and Cranberries

Twice Baked Butternut Squash with Cashew Cheese, Walnuts, and Cranberries

By | Blog, Recipe | 2 Comments
Twice Baked Butternut Squash With Cashew Cheese, Walnuts, and Cranberries



  • ½ cup cashews
  • 1 pound firm tofu
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ cup nutritional yeast
  • 1 teaspoon tahini


  • 4 small butternut squash
  • ½ cup chopped walnuts
  • ½ cup dried cranberries
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup breadcrumbs
  • ¼ cup parsley leaves, chopped


  1. Place cashews in a bowl and cover with cool water. Cover and soak in the fridge overnight. Drain the cashews and combine with remaining ingredients in a blender. Purée until completely smooth, occasionally scraping down the sides of the blender to create a consistently smooth cheese.
  2. Preheat oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise, remove seeds and stringy bits from around the seeds and discard. Place the squash halves in a large roasting pan or rimmed baking sheet. Pour a quarter-inch of water into the pan and cover with aluminum foil. Bake for 40 minutes, until the squash are easily pierced with a fork.
  3. Carefully remove squash from oven and allow to cool slightly. Once cool enough to handle, scoop out the flesh, leaving the skin intact. Place the scooped squash in a mixing bowl and mash. Mix in half of the chopped walnuts and half the dried cranberries, cinnamon, nutmeg and cashew cheese. Divide the mixture among the butternut squash halves.
  4. In a small bowl, mix breadcrumbs, parsley and the rest of the walnuts and cranberries. Sprinkle the breadcrumb mixture on top of the butternut squash halves and bake for another 20 to 25 minutes, until the breadcrumbs are golden brown. Serve warm.
Check out the rest of our Friendsgiving recipes here.
Chocolate Pumpkin Cookies

Chocolate Pumpkin Cookies

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Chocolate Pumpkin Cookies


  • 3/4 cup white whole wheat flour (or white or spelt)
  • 6 tbsp plus 1 tsp cocoa powder
  • scant 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup plus 2 tbsp sugar
  • 2 tbsp maple syrup or agave
  • 3 tbsp milk of choice
  • 1/2 tsp pure vanilla extract
  • 3 tbsp plus 2 tsp vegetable oil
  • 3 tbsp pureed pumpkin
  • 3 tbsp nut butter of choice
  • 1/4 tsp cinnamon
  • 1/2 packet stevia (or 1/2 tablespoon sugar)
  • 1/8 tsp pure vanilla extract


  1. Combine first 5 ingredients, and mix very well.
  2. Add ingredients 6-9 and mix again to form dough.
  3. In a separate bowl, combine all other ingredients to make the filling.
  4. Using about a heaping tablespoon of dough, roll into a ball and then flatten.
  5. Place a little scoop of the filling in the center and fold up the sides of the dough.
  6. Form into a ball. (The sides might crack a little, but that’s ok. They don’t need to be perfect.)
  7. Bake at 330 F (preheated) for around 10 minutes.
  8. They should be a little undercooked when you take them out. Let stand 10 minutes… if you can wait that long!
Check out the rest of our Friendsgiving recipes here.