When it's cold outside it makes perfect sense to eat something called chili :) A bowl of this dish and you'll get nicely warmed up. Enjoy!


1 onion, diced

2 to 3 cloves garlic, minced

1 1/4 cup of water or broth

2 carrots, diced

1 bell pepper, diced

1 small head of cauliflower, stemmed and cut into small florets

2 tsp ground cumin

2 tbsp chili powder (or to taste)

1 tbsp apple cider vinegar

3 crushed tomatoes

3 whole tomatoes, seeds removed and roughly chopped

2 cups cooked kidney beans (pinto beans will go well here too)

salt and pepper, to taste

1 to 2 avocados, diced

1/2 cup Cashew Sour Cream


1) Broth sauté the onions until they are translucent. Add the garlic and cook for about 30 seconds. Add 1/4 cup of water and the carrots. Let the carrots cook for about 5 minutes, or until they start to soften a bit.

2) Next add the bell pepper, cauliflower and cook until they start to soften slightly, about 5 minutes or so.

3) Add cumin, chili powder, vinegar, tomatoes, beans and 1 cup of water. Bring the chili to a boil and then reduce to low and cook for 45 mins to an hour. Stir and test the chili occasionally to prevent sticking. If it’s too thick, add a touch more water. Chili is done when the vegetables are cooked through.

4) Salt and pepper to taste right before serving. Top it off with some avocado slices and cashew sour cream

Cashew Sour Cream:

1 cup of raw cashews, soaked overnight

1 tbsp of lemon juice

1/2- 3/4 cups of water

1 1/2 tbsp of apple cider vinegar

1/4 tsp of salt

Blend all ingredients in a blender. Add more water as needed to thin out the mixture and make it smoother.

Pasta with Alfredo Sauce

I know what you'll think when you read the ingredients, cauliflower? Really? Back in my omni days I would have thought the same thing too. That must be so gross and mushy. But I swear it tastes great. Try it, just once. I bet you'll change your mind. 


4 heaping cups cauliflower florets (1 small/medium cauliflower)

1 tablespoon minced garlic 

1/2 cup of non dairy milk of choice (also try using broth)

1/4 cup nutritional yeast

1 tablespoon fresh lemon juice

1/2 teaspoon onion powder or 1 additional sautéed onion

1/4-1/2 teaspoon garlic powder or 1 additional fresh sautéed garlic

3/4 teaspoon fine grain sea salt, or to taste

1/4-1/2 teaspoon black pepper, to taste

Pasta of choice (I used one (7-oz) bag of Explore Asian Mung Bean pasta)

Choose your favorite toppings, I used pine nuts and fresh tomatoes (the choices are endless: sautéed mushrooms, zucchini, etc)


1) Place cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.

2) Meanwhile, broth sauté the minced garlic (and fresh onion if using it instead of onion powder) over low heat for 4-5 minutes until softened but not browned.

3) In a high speed blender, add the cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. 

4) Cook your pasta according to package instructions. Drain pasta.

5) Add cauliflower sauce into the pot (you can use the same pot) and add the drained pasta. Heat over low-medium until heated.

6) Plate and add your favorite toppings.