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When I tell people I’m a vegan I usually hear 1 of 3 things (or all of 3 things…)

1. What do you eat!?
2. Where do you get your protein!?
3. That’s so expensive!

Besides a silent head bash against an invisible wall, I usually reply with…

  • 1. Lots of things – When you stop eating animal products you discover millions of products and cuisines that you never even knew existed.

  • 2. No, I can’t even… Don’t make me answer this (after all, it’s 2015 people). Ok fine, I’ll humor you – Green veggies, edamame, tofu, lentils, quinoa, pea protein, and tempe, just to name a few.

  • 3. 1lb of organic red lentils cost me 2.87, 1 lb of grass fed beef cost 6.99 (maybe more). A lb of organic lentils last me at least 7 meals, and 1 lb of grass fed beef last most people (after cooking) like two meals. Almond milk cost me 2.85, 2% milk cost minimum 4.99 — Do you see where I’m going with this? Eating plant-based (in my opinion) is hella cheaper than a standard american diet. Oh and BTW, I’ve been to a doctor twice in 10 years – And that was a gynecologist, so there. I’m not saying I don’t get sick, just when I do, it’s you’re average seasonal cold or flu.

  • The reason I bring up the above, is because all three of those questions can be answered with this dish: It’s veggie-skeptic delicious, it’s affordable and it’s packed with protein. Moreover, it also answers another common concern about plant-based cooking taking too much time… This my friends, can be whipped up in under 20 minutes.

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Edamame + Cucumber Pasta with Creamy Cilantro Sauce

Edamame and Cucumber Pasta (purchase this brand) I buy in bulk from Costco

1 pkg of pasta
1/2 – 1 cucumber

In a medium pot, boil water on high
Add entire package of Edamame Pasta
Reduce heat to medium and let boil for about 5 minutes*
Remove from heat and strain under running cold water
*it does not take long to cook this pasta, so watch carefully and don’t skip straining under cool water (to prevent further cooking – it will turn to mush)

Using a julienne peeler (top 5 used kitchen tools in my drawer) peel your cucumber until you hit seeds. Once you hit seeds, stop peeling and save the core for a future smoothie or juice.

Toss Cucumber and Edamame noodles and set aside
*Edamame pasta has 24 grams of Protein PER SERVING!

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Creamy Cashew and Cilantro Dressing

  • 3/4 C Water (use less for a thicker dressing)

  • 1/4 C Cashew Butter

  • 2 T Coconut Milk (cooking kind)

  • Juice of 1 Lime

  • 1/2 tsp Agave (maple syrup, coconut nectar)1 Clove of Garlic

  • 1/2 – 1 tsp Chili Paste

  • 1 bunch of Cilantro

In a Blendtec, combine all ingredients except cilantro, and blend on medium until creamy.
Once blended, add in cilantro and blend on low – You want the cilantro to still have a texture.
Place Dressing in a Glass Jar (you will have leftovers).


1 bunch of baby organic spinach
Zest of 1/4 Lime
Chopped Cilantro for Garnish
Pink Salt

In a large serving bowl, lay down a bed of baby spinach.
Mix pasta with enough sauce to coat – Mix with clean hands (you have the best feel when using your hands, as opposed to a utensil which can break and mash pasta).
Set Pasta on top of spinach and garnish with cilantro, lime zest and a dash of pink himalayan salt.




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