healthienut - Easy to follow plant-based recipes
A guide to help you become healthier and happier
It’s officially soup season ya’ll and I am so pumped!
It has been super rainy, cold, & cloudy in Seattle, so what better way to warm up than a creamy, delicious soup?
I had an acorn squash sitting on top of my fridge for a couple days, so I decided to roast it up, blend it, add a little spice, get a little fancy, and create this delicious Creamy Acorn Squash Soup with Crispy Oyster Mushrooms. Sounds delicious right? …
This recipe is an exciting one, because I am collaborating once again with my lovely & talented friend Trisha from Sinfully Green We decided on three ingredients to get creative with: Cauliflower, Bell Pepper, and lemon/lime.
I absolutely love indian food and my first thought was to create an indian inspired dish. I love incorporating a variety of spices in my dishes so this was the perfect route for me. …
Now you might be thinking….Lentils as meat? Cashews in sour cream? How in the world will that taste good? I would of doubted that too, but as soon as you try these tacos your tastebuds will explode! These tacos are by far one of the best recipes I have ever tried and I was tempted to eat all of them.
There are multiple components to this recipe, but don’t let that scare you away. It is super easy to make it just takes a little time. What’s great about this recipe is that the sour cream, cilantro sauce, and taco meat can all be stored as leftovers and be used in other recipes. For example: Throw in the taco meat into burritos, or nachos with my cheese sauce.…
