Blackberry Smoothie

Blackberry Blueberry Smoothie by Recipes for Compassion blog
My first road trip to Northern California introduced me to the joy of picking your own blackberries, right off the bush. They’re invasive and prickly, but who cares when you’re popping the sweet, juicy berries into your mouth in the summertime?

Blackberries have a few exceptional qualities: they’re rich in bioflavonoids and Vitamin C, have one of the highest antioxidant levels of all fruits, and lower the risk of several cancers. The tannins help with oral and digestive issues , and the high Vitamin K content helps relax muscles. Drink up! :)

Blackberry Smoothie

Blend:
2-3 C frozen Bananas
1 C frozen or fresh Blackberries
4 Dates, pitted
Water, to cover
Scoop of Almond Butter
2 t Vanilla Extract
Scoop of Cocoa Powder
Spoonful of Cocoa Nibs
Dash of Sea Salt
Optional:
1 t Almond Extract
1 t Maca Powder
serves 2

Blackberry Smoothie 2 by Recipes for Compassion blog

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Coco Pops

Coco Pops 2 by Recipes for Compassion blog

Summertime is in full swing, so here’s a little treat I concocted for those hot days when you need a refreshing treat. Bonus: Vegan of course, plus gluten-free and no refined sugar. The secret ingredient? Coconut milk!

Coco Pops

Lightly pulse in blender, set aside in mixing bowl:
1 C of Berries, your choice

Blend:
1 15 oz. can Coconut Milk (regular)
1/3 C. Maple Syrup OR
Several drops of Liquid Stevia, to taste
1 t Vanilla Extract
Dash of Cinnamon
Dash of Sea Salt
Optional:
1 heaping T Cocoa Powder
2 T Cocoa Nibs

Add to bowl, lightly mix with fruit. Pour gently into popsicle holders. (If you don’t have any, try ice cube trays or dixie cups instead. Secure toothpick or popsicle stick by popping through aluminum foil to hold into place.) Freeze for 6-8 hours. You may need to run warm water over popsicles to loosen. Enjoy!!!

The Chocolate option was delish! The Cocoa Nibs add a nice texture and some caffeine for us grown-ups:

Coco Pop, Chocolate, by Recipes for Compassion blog

I also blended half of mine without the cocoa, which also turned out great! It’s a lovely lavender-berry sort of hue:

Coco Pop, Vanilla, by Recipes for Compassion blog

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Beet Pesto Salad

Beet Pesto Salad by Recipes for Compassion blog

In a food rut? This delectable dinner will snap you right out of it! I’m calling it a salad but I actually served it warm. Up to you. Either way — DELICIOUS!!!!! And healthy, to boot — oil-free, gluten-free, cruelty-free, and salt-free. But Flavor-FULL!

Beet Pesto Salad

Set oven or toaster oven to 400°:
Roast 1 Cup of Walnuts, set aside

Water Sauté in this order:
1/2 Onion, diced
2-3 Beets, peeled and sliced into 2″ pieces
15 oz can Chickpeas, drained
After 5 minutes, add:
1 Clove of Garlic, diced
2-3 Collard Leaves, diced
1/2 Carrot, diced
1/4 Cabbage, Cauliflower, or Broccoli, diced
Liquid Aminos to taste

Meanwhile, Food Process:
1 Bunch of Basil, de-stemmed
Roasted Walnuts
Scoop of Raw Tahini
2 Cloves of Garlic
Squeeze of a Lemon
Liquid Aminos to taste

Stir the pesto into the veggies once tender and cooled. Be delighted!
Serves 2

 

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Chana Masala

Chana Masala by Recipes for Compassion blog copy
This quick and easy Indian meal is also very nourishing and extremely tasty. I added Kale and Crimini Mushrooms to this version, which are optional. Fun fact: the Chickpeas offer a ton of folic acid, especially important during early pregnancy.

Chana Masala

2 Cans of Chickpeas, drained
1 Onion, chopped
5 Cloves Garlic, diced
1-2” Piece of Ginger, peeled
2-4 Roma Tomatoes
3 t Garam Masala
2 t Coriander Powder
1 t Turmeric
1 t Cumin Seeds
Braggs, Tamari, or Sea Salt to taste
Optional:
2 Serrano Chilies, de-seeded and chopped
Dash of Olive or Flax Oil

Food process the garlic, ginger, and tomatoes. Water sauté the onions, add chickpeas and spices. Once the onions are translucent, add the tomato mixture. Simmer on low for about 15-20 min. Serve on salted rice with a dash of oil if you like.
serves 2-6

Chana Masala Step by Step by Recipes for Compassion

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Nicaraguan Salad

This vibrant recipe is a gift from my great-aunt Helen Jean, and a family favorite. The mouth-watering dressing perfectly compliments the textures. Flavor-country! It’s very easy to put together, perfect for picnics and potlucks.

I just brought some up to a pre-wedding BBQ at Lake Tahoe. We used it as a dip for the chips, and it was devoured! Instantly :)

Nicaraguan Salad
Super tasty and can stand alone as a protein-packed meal.
Mix:
1 Bag of Corn, thawed
1 Can of Black Beans, drained
1 Can of Black Eyed Peas, drained
1 Yellow Pepper, diced
1 Red Pepper, diced
1 Red Onion, diced
1/2 C Sunflower Seeds (choose roasted and salted or raw)
Optional:
Handful of Kalamata or Black Olives, chopped

Toss with this dressing:
3 T Apple Cider or Balsamic Vinegar
1 1/2 T Olive Oil
Sea Salt or Liquid Aminos, to taste
Dash of Black Pepper
1/2 t Fennel Seeds, ground
Braggs or Sea Salt to taste
Optional:
1/2 t Maple Syrup
serves 4-6

(For the raw foodists out there, just sprout the beans and you’re set!)

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Vegan Roadtrip!!! (Part 1: Northern California)

Yes, it can be done! With a bit of foresight, and a handy smart phone, an extended road trip can easily be Veganized.

I’m (still!) on a 5-week long road trip before moving into my new house. We packed up on June 20th and hit the road with a loose agenda and a sense of adventure! From SF, we first headed north to visit family in Arcata, CA:

Day 1, Diesel the Wonder Dog makes some adjustments to being On the Road.

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The perfect travel food that also packs a nice punch of protein, Pistachio Nuts:

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First stop was at our dear friends’ in Laytonville, CA, who are also both Vegan! They cooked this delicious meal for us, and it was such a treat to be cooked for! I’m usually the chef, but on day one of our travels, I was learning to receive as well as give! Thank you, Janel and Curtis!

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Our first Vegan restaurant of the trip was Taste Buds, in Ukiah, CA. This sweet little spot on the main drag serves up combo plates daily, along with tacos, BBQ drumsticks, hot dogs, pakoras, chai, raw desserts, and more. It’s a tiny, calm space, that offers a great respite from the road. Below is their Hot Dog, the Drumsticks, Cauliflower Pakoras, and Tempeh Rueben. All gluten-free and GMO-free!

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We arrived in Arcata to visit my sister and stay with one of my best friends in McKinleyville. Below are some pics of the gorgeous landscape of Northern California. It’s a super laid back and relaxed community, which was perfect after our very hectic week packing up our home and putting everything in storage.

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We made friends with this lovely goat. Check out her trippy square pupils!

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Here are some gems from the Arcata Farmer’s Market. Such bounty!

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Tomo is Arcata’s essential Japanese restaurant. Some of the delicious Vegan options below are the Wakame Salad, Edamame, Tofu Teriyaki, and the Buddha Roll:

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Another Arcata staple is the Wildflower Cafe, featuring a ton of tasty Vegan options. Below is the freshest salad ever with a tahini dressing, an energy truffle, and a breakfast scramble:

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Wildflower also served us up these tasty nachos that I devoured after yet another peaceful nature hike:

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One morning, our friend surprised us with the most bomb-ass Vegan French Toast recipe EVER! Huge treat! My Dad used to make us french toast every Saturday and I can’t wait to make this Veganized version for him. Bonus points: it was gluten-free!

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Want the best custom-made sandwich you’ll ever find? Hit up the North Coast Co-op in Arcata and head to their deli counter. You can check off all your favorite preferences via dry erase markers about breads, protein, condiments, and veggies. I picked grilled veggies, avo, red onion, mustard, pepper, veganaise, and lettuce. This made my day!

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Baby shower, Arcata-style, featuring fresh fruits, drinks, and a lovely quinoa dish:

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We finally said good-bye to the North Woods and headed down to Petaluma to visit my in-laws’ new juice bar, the Cold Press. This beet juice was amazing, and the Nature’s Nugget, (date, coconut, granola, and mint!) below, was to die for!

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This last stop on the Northern Cali section of our road trip was a visit to our marriage site! Quivira Biodynamic Vineyards is our absolute favorite winery forever. We spent some time drinking by the creek, visiting the chickens, and walking through the organic gardens.

This marked our first visit since our wedding, 8 months ago! From here, we’d be leaving behind familiar territory and heading into the Great American Roadtrip we’d been longing for; complete with unknown destinations, open-ended days, and unseen landscapes.

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Diesel finally started getting acclimated to traveling, too :)

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Tip #1 for successful Vegan travel:

Organize a dry  box and a cooler. On your route you’ll want to stop at local co-ops, natural food stores, and Whole Foods. Some favorite dry goods we like to pick up are kale chips, pistachio nuts, crackers, chips, protein bars, and rice cakes. Cooler tip: invest in one with a spout to release water. We pack marinated tofu, fruit, hummus, pesto, sauerkraut, and chocolate in the cooler.

Tip #2 is coming up in my next post: Vegan Roadtrip!!! (Part 2: Cali and AZ National Park Tour. Stay tuned. I’m posting lots more pictures on my Instagram account, too, as I explore as many Vegan restaurants in the American West as I can!

In the meanwhile, for some more Vegan inspiration, you can always check out my eBook! I’m so antsy to get back in the kitchen but for now, enjoy my recipes for me! :)

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Watermelon Smoothie Delight!

Watermelon Smoothie by Recipes for Compassion blog
YUMMMMMM!!! What a  sun-shiney, refreshing, summertime treat! Super simple recipe, too. First, freeze yourself some watermelon cubes (aren’t they so pretty?!):

Frozen Watermelon by Recipes for Compassion blog
Watermelon Smoothie Delight

Blend:
1/2 medium-sized seedless Watermelon, cubed and frozen
Liquid Stevia, to taste (about 10-20 drops)
Water, to cover bottom half of watermelon cubes

Blend on high speed. It’s up to you if you drain the more watery part out. You get more of a slushie if you take that route:

Watermelon Slushie by Recipes for Compassion blog

Watermelon has some very healing properties, and can be “used to treat thirst, urinary difficulty, edema, canker sores, depression, and kidney and urinary tract inflammations such as nephritis and urethritis,” according to Paul Pitchford’s Healing with Whole Foods.

If you keep the water and blend a bit longer, you’ll get a icy, frothy smoothie, like this:

Watermelon Smoothie 2 by Recipes for Compassion

I’m sure adding a bit more stevia and a splash of vodka wouldn’t kill anyone either ;) Enjoy!


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Chocolate Cream Pie

Chocolate Cream Torte 2 by Recipes for Compassion blog
Nom nom nom!!!!! This delectable little creation is crunchy, creamy, and sweet, with a hint of Sea Salt!

Chocolate Cream Pie

Crunchy Chocolate Crust
Food Process:
1 cup Raw Pecans
1 cup of your favorite Granola
1/4 cup Cocoa Powder
1/4 cup Maple Syrup
2 teaspoons Coconut Oil
1 teaspoon Vanilla Extract
1/2 teaspoon Sea Salt
Raw Option:
Sub 1 C Raw Granola for 1 C Granola
Sub 20 drops Liquid Stevia for Maple Syrup

Press into pie pan lined with parchment paper. Refrigerate.

Chocolate Torte How To by Recipes for Compassion blog
Creamy Filling

Food Process until creamy:
12 ounces Fresh Raw Dates, pitted OR
12 ounces not-as-fresh Dates, pitted, and soaked in water for an hour
15 ounce can of Coconut Milk, refrigerated for at least 4 hours, preferably overnight, with most watery few tablespoons drained off
2 tablespoons Cocoa Powder
1 teaspoon Maca Powder
1 teaspoon Almond Extract
Dash of Sea Salt
Raw Option:
Use fresh Young Coconut Meat with Coconut Water instead of canned

Spread filling evenly onto the crust with a spatula. Freeze to set. Serve chilled, topped with berries, cocoa nibs, and rice whip. Enjoy!
Makes 8 pieces

Chocolate Cream Torte 1 by Recipes for Compassion blog

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Mac-n-Not-Cheese

Mac n Cheese 1 by Recipes for Compassion blog

This divine comfort meal is the epitome of being Vegan for 17 years and honing my Mac-n-Not-Cheese recipe, until finally creating this ultimate creamy, “cheesy” perfection.

Mac n Cheese 5 by Recipes for Compassion blog
I love sharing my recipes but I also need to pay the rent, ;) so this one can be found in the eBook but not online. Ten bucks is mere pocket change for over 100 recipes, so I humbly  invite you to purchase my eBook! You’ll be supporting more FREE recipes for the blog, and eventually, a “real” book as well :)

Chapters:
Breakfast
Soups
Salads and Starters
Entrees
Sauces/Dressings
Snacks
Desserts
Cocktails
Holidays
Cleansing
Raw
and Ethnic Foods

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Mac n Cheese 3 by Recipes for Compassion blog

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Dreamsicle Smoothie

Remember these little summertime goodies? Creamsicle, Dreamsicle, whatever you called them… YUM! I started imagining this as a healthy morning smoothie, and came up with a pretty impressive taste doppelganger!

dreamsickleDreamsicle Smoothie

Blend:
2-3 C frozen Bananas
4 Dates, pitted
6 tablespoons of Coconut Milk, chilled overnight
Cold Water, to cover
3 t Vanilla Extract
10 drops Orange Extract (adjust to taste)
Optional:
1 heaping tablespoon of Cocoa Nibs
1 tablespoon of Hemp Powder
1 teaspoon of Maca Powder
serves 2

I’m not a huge fan of citrus so I left out an actual orange, but I’m curious to try adding one as well. I added a touch of turmeric to this smoothie as well, for color, but I think it’s too easy to add too much, so I’d advise against it.

Creamsicle Smoothie by Recipes for Compassion blog

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Coco-Cocoa Mousse Parfait

Parfait by Recipes for Compassion blog
Delicious!!!! So many yummy textures and flavors in this impressive dessert. It’s so simple but seriously WOWs!

Coco-Cocoa Mousse Parfait

(1) 15 oz. can Coconut Milk, refrigerated overnight
1 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
1/4 cup of your favorite Granola
10 Raspberries
3 Dates, pitted
1 tablespoon Cocoa Powder
Dash of Sea Salt
12 Blueberries
Optional:
Rice Whipped Cream
Raw Option:
Use a raw Granola
Use fresh Young Coconut Meat

If the coconut milk has separated, great! Pour out the liquid, save for a smoothie later. If not, my suggestion is to layer the parfait with the cocoa layer on the bottom.

Scoop out 1/2 the Coconut Milk into the food processor, adding the Maple Syrup and Vanilla. Pour over granola in a mason jar or jar or your choice. Add a layer of raspberries.

Add the rest of the Coconut Milk to the food processor, along with the Dates, Cocoa Powder, and Salt, processing until smooth. Pour into parfait and top with Rice Whipped Cream. Voilá! A fancy and deeeelicious dessert!
Makes 1 large parfait or 2 smaller portions

Did not last long! :

Parfait 2 by Recipes for Compassion blog

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Provolone and Pesto Grilled Cheese Sandwich

Grilled Provolene Sandwich by Recipes for Compassion blog
This sandwich destroys all grilled cheese sandwiches! It’s that good. Warm, crispy, melty… mmmmm mmm mm :) And 100% Vegan of course! Happy cows!

Here’s what you’ll want to create this little masterpiece-for-your-mouth:

Grilled Cheese Ingredients by Recipes for Compassion blog

Provolone and Pesto Grilled Cheese Sandwich

2 slices of your favorite bread (I like Food of Life’s Rye or Gluten-free breads)
2 slices of Provolone “Cheese” (I like Daiya)
1 tablespoon Olive Oil or Coconut Oil
Dash of Garlic Powder
Dash of Onion Powder
Dash of Freshly Ground Black Pepper
Braggs Liquid Aminos, Tamari, or Sea Salt to taste
Optional:
2 tablespoon of your favorite Vegan Pesto
4-5 Kalamata or Castelvetrano Olives, sliced
1/2 inch Onion, sliced
A few Sun-dried Tomatoes
Dash of Cayenne

Preheat oven to 250°. Place onions and tomatoes into small sauce pan, cover with water and salt of your choice. Boil, then simmer until tender and water’s gone.

Oil your skillet and heat on medium for a few minutes. Spread one slice of bread with pesto, set aside. In the pan, layer the other slice of bread with 1 slice of cheese, olives, onions, and tomatoes, then the second slice of cheese.

Sprinkle with spices and press the other slice of bread on top. Turn heat down slightly and flip once the bottom of the bread is browned, about a minute and a half. The next side won’t take as long so keep an eye on it.

Add to oven to melt the cheese further, just a few minutes. Test with your fingers or fork — once’s it’s very soft, it’s done! Slice and watch as the cheese melts into all the other yummy ingredients! Enjoy.
Serves 1

Grilled Provolene Sandwich 2 by Recipes for Compassion blog
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Banana Nut Chocolate Chip Cookies

Banana Chocolate Chip Cookies by Recipes for Compassion blog

Banana Nut Chocolate Chip Cookies!!!!! This is my Go To cookie recipe, adapted long ago from my Mom! Very easy, and veeeeerrrrryyy good!

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Tasty Tempeh Tacos

Tempeh Tacos by Recipes for Compassion blog
These are some *gourmet* Tempeh Tacos if I’ve ever made any! We’ve got some special guests appearing in them – the Sun-dried Tomato Paté, and my famous Cashew Cheese! Also topped with fresh Guac, Kalamata Olives, Cilantro and Scallions! Woah! So very delicious :)

Tasty Tempeh Tacos

Taco Shells
1 pack of Tempeh, marinated
1/2 Onion, diced
1 teaspoon Cumin
Sun-dried Tomato Paté OR
Salsa of your choice
1/2 cup Cashew Cheese OR
1/2 cup Daiya “Cheese”
1 cup Guacamole
Cilantro
Scallions
Bragg’s Liquid Aminos or Sea Salt to taste
Optional:
Pickled Jalapeno, sliced and de-seeded
Kalamata Olives, pitted and chopped

Preheat the oven to 350°. On medium heat, water sauté the tempeh, onions, jalapeno, and cumin in a large skillet. Cook for about 30 minutes, until tender, monitoring the water level. Add salt or liquid aminos to taste.

If you use Daiya, add the tempeh, then the “cheese” to the unheated tacos. Heat in the oven for 5 minutes. Layer the rest ingredients in the taco shells. For the Cashew Cheese option, just heat the shells empty, then layer everything. Devour!
Serves 2-4

Tempeh Tacos by Recipes for Compassion 2 blog

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Triple Chocolate Cream Bars

 

Triple Chocolate Cream Bars by Recipes for Compassion blog 2
These little babies are for Serious Chocolate Lovers only! I may have outdone myself this time, so watch out. These are gourmet, delicious, and have a heavenly blend of textures.

Triple Chocolate Cream Bars

Crunchy Chocolate Crust
Food Process:
1 cup Raw Pecans
1 cup of your favorite Granola
1/4 cup Cocoa Powder
1/4 cup Maple Syrup
2 teaspoons Coconut Oil
1 teaspoon Vanilla Extract
1 teaspoon Sea Salt

Press this yummy mixture into a 9 x 9″ square pan, lined with parchment paper. Refrigerate.

Creamy Filling
Food Process:
12 ounces Fresh Raw Dates, pitted OR
12 ounces not-so-fresh Dates, pitted, and soaked in water for an hour
15 ounce can of Coconut Milk, refrigerated for at least 4 hours, preferably overnight
2 tablespoons Cocoa Powder
1 teaspoon Maca Powder
1 teaspoon Almond Extract
Dash of Sea Salt

Spread evenly onto the crust with a spatula, place in freezer for a few hours.

Chocolate Glaze
Stir on medium until melted:
1 cup Chocolate Chips
1/8 cup Almond Butter
1/8 cup Oat Milk (or your favorite Vegan milk)
1/2 teaspoon Vanilla Extract
Pinch of Salt

Pour evenly on top of bars, place in freeze to set. How long depends on your freezer. Be sure not to let them get too frosty. I can leave mine overnight with no problem though.

Cut with a warm knife, wiping dry between slices, to get through the chocolate glaze. Serve chilled, with raspberries, or coconut flakes sprinkled on top. Beware: addictive!!
Serves 6

Triple Chocolate Cream Bars 2 by Recipes for Compassion blog

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Cashew Cheese Sauce

Nacho Cheese 2 by Recipes for Compassion blog
This cheesy sauce beats out real cheese, I swear! It’s a pourable nacho-like uncheese made from cashews. Perfect with Mexican dishes, squash, potatoes, noodles, even as a salad dressing. It takes about 3 minutes to whip up and the best part — no tortured cows about it!

Nacho Cheese 1 by Recipes for Compassion blog
This post prompted me to write a whole dissertation of why eating cow’s cheese is just plain silly. You can read it here

My Cashew Cheese Sauce, plus a nice Tahini Cheese Sauce, can be found in my eBook, plus over a hundred more Vegan recipes. Please excuse me for not posting all of my recipes online, but I’ve gotta pay the rent ;) and your support means the world. Thank you!

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Garlic Bread

Garlic Bread by Recipes for Compassion blog

Always a beloved side, Garlic Bread is the happy companion to any soup or pasta dish. This version happens to be gluten-free, ala Food for Life, and no, I never get paid for product endorsements. I’m just sharing what I like. I think we all need to promote anyone who makes healthy products!

Garlic Bread

Toast in toaster oven at 450° until golden:
Bread Slices of your choice
3 cloves of Garlic, chopped
Salt to taste
Ground Black Pepper to taste
Optional (add after toasted):
Vegan Parmesan (I like Go Veggie‘s)
Kalamata Olives, chopped
Sun-dried Tomato Paté

Devour!

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Sun-dried Tomato Paté

Sun-dried Tomato Pate by Recipes for Compassion blog
This tasty dip is mildly spicy in a super earthy way. It’s fast and simple but still very impressive for a dinner party. Perfect at the end of a long day while sipping a nice red wine.

Sun-dried Tomato Paté

1 cup Sun-dried Tomatoes, soaked in oil, OR
1 cup Sun-dried Tomatoes sans oil, soaked in water for 10 min, then drained
1 cup Almonds, soaked at least 4 hours
Braggs Liquid Aminos, Tamari, Soy Sauce, or Sea Salt to taste
1/2 teaspoon Cinnamon
Optional:
2 cups Dried New Mexican Red Chiles, de-seeded and sliced
3 cloves Garlic, diced
Olive Oil to taste, (if you used dry Tomatoes)

If you’re including the Red Chiles: first boil 3 cups of hot water, remove from stove, then add the chiles and garlic to it. Let stand for 20 minutes, drain, then food process. Add the almonds and tomatoes, and the cinnamon and your salt of choice to taste. Serve with crackers, chips, or on pasta or tamales.
Serves 2-4

Prepping the chiles:
Red Chile by Recipes for Compassion blog
After food processing everything, top with chopped almonds and enjoy:

Sun-dried Tomato Pate 2 for RFC blog
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Moussaka Filo Rolls

Moussake Filo Rolls by Recipes for Compassion blog
This was a happy experiment I was mulling over for a couple days, and I’m glad to say it turned out amazing! It’s actually relatively easy for such gourmet results. The flavors meld perfectly with the crispy flakiness of the filo roll. Give yourself a sold hour prep though. And the filo needs to be put in the fridge, not the freezer, the night before to thaw.

Moussaka Filo Rolls

First, Roast until tender:
1 Eggplant, cubed (full instructions here)
Then, Water Sauté until tender:
1/2 Onion, diced
15 Ounce Can of Chickpeas, drained
1 Small Red or Golden Potato, diced
3 Cloves of Garlic, diced
Handful of Sun-dried Tomatoes
Water to cover, adding more if needed
1 Teaspoon Oregano
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Black Pepper
Pinch of Cayenne
Add last:
Roasted Eggplant
Braggs Liquid Aminos or Tamari to taste
2 Tablespoons of Tahini, stirred in well

Voilá! You have yourself an amazing Moussaka filling.

Moussaka on the Stove by RFC

Now for the filo!

Reduce the oven temp to 375°. Have a damp paper towel to set on top of the dough during prep. For rolls: Lightly brush top of one sheet with oil. Place an un-oiled sheet on top. Place 1 cup of filling in the center, leaving 2 inches on the ends. Fold the ends in, fold one side over filling and roll on up!

Moussaka Rolls How To by RFC
This makes about 4-6 rolls. Bake until golden, about 25-30 minutes.

You can also make into triangles for appetizers. Brush one sheet with oil. Cut 3 strips lengthwise. Spoon filling onto at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the end.

Moussake Filo Triangles by RFC blog
So good! Flaky, warm, rich, and oh so tasty!

Moussaka Filo Rolls by RFC 2 blog

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Chocolate Raspberry Smoothie

Raspberry Chocolate Smoothie 1 by Recipes for Compassion blog
Delicious!!! Chocolate Raspberry Smoothie with all sorts of yummy extras! I’m drinking it right now and I’m getting So Much Energy!!! Fresh raw foods are the best!

Chocolate Raspberry Smoothie

Blend:
2-3 C frozen Bananas
1 C frozen or fresh Raspberries
4 Dates, pitted
Water, to cover
Scoop of Almond Butter
3 t Vanilla Extract
Scoop of Cocoa Powder
Spoonful of Cocoa Nibs
Dash of Sea Salt
Optional:
Splash of Coconut Milk
1 t Almond Extract
Spoonful of Maca Powder
Spoonful of Hemp Powder
serves 2

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Mediterranean Scramble

Mediterranean Scramble by Recipes For Compassion blog
This Mediterranean Scramble is a major crowd pleaser and our house guests always request it! Sun-dried Tomatoes, Pine Nuts, and Pesto, YUM! Recipe’s in the eBook, along with over a hundred carefully-crafted Vegan recipes that I’ve cultivated over my 17 years as a Vegan:

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Chocolate Peanut Butter Smoothie

Chocolate Peanut Butter Smoothie by recipes for compassion blog
This smoothie tastes like peanut butter cups, but is super good for you! I go through phases of drinking smoothies everyday for breakfast, and with Spring here now, I’m definitely going big. They give me such a solid boost of energy at the beginning of my day, and carry me into productivity and clarity for hours and hours!

Chocolate Peanut Butter Smoothie

Blend:
2-3 C frozen Bananas
1 Scoop of Peanut Butter
4-6 Dates, pitted
Water, to cover
2 t Vanilla Extract
Scoop of Cocoa Powder
Scoop of Cocoa Nibs
Dash of Sea Salt
Optional:
3 Kale Leaves
Spoonful of Maca Powder
serves 2

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Eggplant Sliders

Eggplant Slider by Recipes for Compassion blog
This was, literally, the best midnight snack! I was up late last night and suddenly needed an Eggplant sandwich. I rolled up my sleeves and came up with this tasty little slider.

It’s on the healthier side because I used no oil to roast the eggplant. There’s oil in the pesto and “mayo” but it’s not heated up, which makes it better for you.

Eggplant Sliders

Eggplant, cut into (4) 1/2″ rounds
1/4 Onion, sliced
Braggs Liquid Aminos, Tamari or Soy Sauce
Dash of Garlic Powder
1/4 Red Bell Pepper, roasted and sliced

Condiments:
Vegenaise Mayo (or make your own)
Pesto (store bought or recipe’s in the eBook)
Optional:
Pickles
Sprouts
Mustard
Lettuce
makes 2

Preheat oven to 450°. Place eggplant rounds on a baking sheet with onion, cover with a layer of water and Braggs Liquid Aminos and Garlic Powder. Roast until tender and a knife slides easily through, about 30 minutes.

Meanwhile, roast the Red Bell Pepper over a medium flame on your gas stove, then slice. If you have electric, slice them and toss them in with the eggplant instead. Toast the bun and smear with condiments. Layer onions, eggplant, and peppers. Devour!

 

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Cherry Bliss Smoothie

Cherry Smoothie by recipes for compassion blog

This is my current favorite smoothie. Cherry + Chocolate + Vanilla = Heaven in my mouth! So sweetly delicious. Enjoy this for the perfect energizing breakfast or post workout treat.

Cherry Bliss Smoothie

Blend:
2-3 C frozen Bananas
1 C frozen Cherries (no pits)
4 Dates, pitted
Water, to cover
Scoop of Almond Butter
2 t Vanilla Extract
Scoop of Cocoa Powder
Dash of Sea Salt
Optional:
3 Kale Leaves
1 t Almond Extract
Spoonful of Maca Powder
serves 2

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Corn Fritters

Corn Fritter by recipes for compassion blog

I had a hankering for Corn Fritters, which I used to make all the time but haven’t for years! I revised my old recipe and came up with these little goodies. So scrumptious!

Corn Fritters

1 bag of frozen Corn
1 Bags of Hash Browns OR
4 Large Potatoes, grated
1 Tub Silken Tofu, crumbled
1 Bunch of Cilantro, chopped
6 T Oat Flour
8 T Flax Meal, with water to cover
1/2 t Sea Salt
Dash of Cayenne
Dash of Turmeric
Ground Black Pepper to taste

Mix the flaxmeal with water to cover, set in fridge for 5 minutes:

Flax
Put everything in a bowl:

Corn Fritters 1

Mix like so…

Corn Fritters 2
Drop patties onto oiled skillet and cook, covered, on med for about 3-5 minutes each side, or until brown:

Corn Fritters 3

Pat with paper towels to absorb excess oil. Keep warm in oven at 270°. Serve with salsa and Vegan Sour Cream. Enjoy! :)

~
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The Secret to Roasting Eggplant

Uncooked Eggplant by rfc blog       Cooked Eggplant by rfc blog
                                                                             (before and after roasting)

I love Love LOOOOVE eggplant. It’s my favorite vegetable. It’s rich and creamy and salty and melts in your mouth… if it’s done right, that is. And for the longest time I couldn’t quite figure out the magic of cooking eggplant, but now that I have, I wanted to share it! My method is oil-free so it’s the healthiest option for your arteries!

My two favorite eggplant dishes are both Asian — Baingan Bharta and Coconut Curry, Indian and Thai, respectively. (Recipes are in the eCookbook). But you can also cut it into rounds, for a good ol’ American sandwich, or simply add to a nice marinara sauce for pasta.

How to Roast the Perfect Eggplant

1. Choose your eggplant wisely. Go for the smaller ones — less seeds, and less bitter.

2. Pre-heat oven to 450°

3. Slice off the top of the eggplant, then slice into 4-6 sections, depending on girth. Leaving the skin on, cut into 1/2 – 1″ cubes.

4. Place in a baking pan and cover with water, then add a few solid quirts of Bragg’s Liquid Aminos and garlic powder. You can also use Tamari or Sea Salt if you don’t have Braggs.

5. Cook until super tender and knife goes through easily, about 30 mins. Discard water if there’s any left. Add to a curry or vegetable dish.

Voilá! The perfect roasted eggplant. You’re welcome ;)

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Maple Nut Energy Bars

Raw Granola Bars by RFC blog
These super tasty granola bars are crunchy, salty and sweet, and melt in your mouth as you chew. Full of vital nutrients, they pack a power punch of energy when you’re on the go. Wrap them in plastic to add to any lunchbox :)

Maple Nut Energy Bars

1 C Oats, baked for 10 mins at 350°
2 C Pitted Dates
1/2 C Pecans, chopped OR
1/2 C Roasted Walnuts, chopped
1/4 C Almond Butter
1/4 C Maple Syrup
2 Heaping T Cocoa Powder
2 t Vanilla Extract
1/4 t Salt
Splash of Water if needed to mix
Optional:
1 t Spirulina or Powdered Greens
1 T Cocoa Nibs
Raw Option:
Emit the Oats
Increase nuts to 1 C

Food process everything, then press onto parchment paper. Refrigerate overnight, slice into bars or bites with pizza cutter. Store in fridge and enjoy!

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Violet Beauregarde’s Blueberry Smoothie

Blueberry Smoothie by rfc blog
This smoothie is one of our breakfast standards. I’d highly recommend doing all the optional additional ingredients, but you can get away with the basic, still tasty version without. With all the ingredients, you’re guaranteeing yourself a super energy boost for hours and hours. You can skip the coffee. Seriously.

Violet Beauregarde’s Blueberry Smoothie

Blend:
2-3 C frozen bananas
1 C frozen Blueberries
4 Dates, pitted
Water, to cover
Scoop of Almond Butter
2 t Vanilla Extract
Dash of Cinnamon
Dash of Sea Salt
Optional:
3 Kale Leaves
Dash of Spirulina Powder
A few spoonfuls of Cocoa Powder
1 t Almond Extract
Spoonful of Maca Powder
serves 2

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The Millennium: Restaurant Review

Millenium4 by Meghan Oona Clifford Recipes for Compassion
One of my all-time favorite restaurants is the Millennium in San Francisco. It’s exclusively Vegan, emphasizing gourmet, organic, and local food. It’s a privilege and honor to eat there. Each menu item is literally a work of art. They change their menu regularly, but some of these photos share a few meals I enjoyed there last summer. To die for! Above, we’ve got some pistachio stuffed dates. Just look at that artistry!

These are our absolute favorites, and we get them every time. Cornmeal crusted oyster mushrooms. They’re reminiscent of calamari.

Millenium5 by Meghan Oona Clifford Recipes for Compassion
This savory appetizer, below, is Arancini, an Italian rice ball. Soooo crispy yet warm and soft on the inside.

Millenium14 by Meghan Oona Clifford Recipes for Compassion
One of their gorgeous seasonal salads:

Millenium6 by Meghan Oona Clifford Recipes for Compassion
They usually have some sort of maple-glazed smoked tempeh, which is a crowd pleaser. The wine list is all organic, sustainable, and or biodynamic.

Millenium2 by Meghan Oona Clifford Recipes for Compassion
This impressive, towering food sculpture was one of my favorites. I just love eggplant, and middle eastern cous cous is such a unique texture.

Millenium9 by Meghan Oona Clifford Recipes for Compassion
What a thing of beauty! That’s a fried squash blossom on top! Each dish delivers about a hundred taste combos that I’ve never imagined.

Millenium15 by Meghan Oona Clifford Recipes for Compassion
Some delectable roulade, crispy and tender and just so delightful:

Millenium11 by Meghan Oona Clifford Recipes for Compassion
On to dessert! Prepare to have your mind blown. This little cherry pie was complimented by the cherry ice cream. Keep in mind all this is made in house.

Millenium13 by Meghan Oona Clifford Recipes for Compassion
This simple looking vanilla ice cream is not simple tasting. It is the most vanilla anything I’ve ever had. So good!

Millenium8 by Meghan Oona Clifford Recipes for Compassion
And finally, the best dessert ever, Vegan or otherwise — Chocolate Almond Midnight Cake! This melts in your mouth and we love it so much we ordered it for our wedding. People still talk about it!

Millenium12 by Meghan Oona Clifford Recipes for Compassion
Conclusion: getcher selves to the Millennium! And if you’re not local, promise yourself you won’t miss it if you ever visit the Bay. It’s gourmet Vegan dining at it’s best.

Thanks for reading ♥

Kitcheree

Kitcheree by recipes for compassion1 blog
This ancient stew is healing and rich and delicious, all at once. It’s appropriate for sick, elderly, and those suffering from candida.

Kitcheree

1 C Long Grain Brown Rice
1 C Split Red Lentils
6 C Water
1 Onion, diced
2″ Ginger, peeled and diced
4 Cloves of Garlic, chopped
1 Heaping t Turmeric
1 Heaping t Garam Masala
1/2 t Freshly Ground Black Pepper
1/2 t Cardamom Seeds
1 t Mustard Seeds
Braggs Liquid Aminos or Sea Salt to taste
Coconut Oil, to taste

Boil water, add rice and lentils, ginger and onions. Cook covered, on med, until it starts getting tender. Add the garlic and herbs and simmer on low until all the water is absorbed.

(I added kale to this batch as well. You can toss in any veggies you want, just be sure they all cook until tender and merge with the soup.) Add a scoop of coconut oil to each individual bowl, and salt as desired.

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