TGBTS Cooks: Favorite Vegan Winter Recipes

Dear Friend,

Today I’m sharing the recipes for what we’re eating this season. They are fresh, easy and packed full of vegetables.

I grew up in the convenience foods generation of the 70s. Meaning if it didn’t come from a box, bag, can or the freezer – we didn’t eat it. Even in California families were convinced that soup starters – dehydrated vegetables – from a box made more sense than a fresh onion, celery and carrots. It was a weird time for eating.

So even though we ate at home every night, I didn’t really learn how to cook real food and I wasn’t I wasn’t really excited about food.

That all changed when I was in my 20s living with a roommate who really knew his way around the kitchen. I used to sit on a stool in the corner asking questions about how this whole food from scratch thing worked.

I watched and learned and I’m so happy this fresh food thing has caught on!
In recent years I have found the process of cooking to be almost as pleasurable as actually sitting down with friends and family around the table.

We have a “mixed” family: meaning the husband is mostly a vegetarian, I am severely allergic to dairy and shellfish and we have a 4 year old. All of that is to say we don’t eat a lot of meat, never use cow milk and at least one of us is always yelling about what we’re not going to eat.Below are a few of my recent favorite plant-based recipes found in my newest cookbook:

chloe kitchenartichoke spinachWarm Spinach Artichoke Dip, anyone? Unbelievably delicious and completely dairy-free. Equally tasty with rice crackers, tortilla chips or baguette.

*photo credit: Smith’s Vegan Kitchen – click the link for original photo and recipe

vegan alfredoVegan Alfredo over the pasta of your choice – no milk, no cream, no butter – NO COW. My 4 year old slurped three bowls of this pasta up on Christmas Eve.

*photo credit: Your Vegan Mom – click the link for original photo and recipe

vegan avocado pestoAvocado pesto. I think you only need one avocado, but who am I to tell you what to do?

I realize now I’m sharing all super carb-licious pasta dishes, but that’s what this girl wants to eat in the winter. I’ll share my favorite new soup recipes in a later post.

*photo credit: Chef Chloe’s website – click the link for original photo and recipe

vegan apple pie with caramel sauceVegan Caramel Apple Pie – the only recipe not found in Chloe’s Kitchen. If you’ve got some apples just hanging around, I highly recommend this pie from The Healthy, Happy Life.

*photo credit: Kathy Patalsky of The Healthy, Happy Life – click the link for original photo and recipe

What are your favorite plant-based recipes?

I would love to hear from you, so let me know what you think.

With lots of love and compassion,
Tami xoxo

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Other Posts You Might Like:
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at More Soup
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Tiny Tips Tuesday: Eat More Soup

tiny tips tuesday eat more soup

Maybe you already eat lots of nutrient-dense soup and need no reminders, but it wasn’t until I started working with an amazing health coach that eating soup became a habit. And once it became a habit, I started noticing how great I was feeling – physically, mentally and spiritually.

From soup?



Turns out, fall (vata season) is a great time to feed yourself warm, dense foods like soups and stews. And when you give your body what it needs, you feel better. Or at least I do.

Below are a list of my favorite soups, some home made and some not. I make sure to fill my thermos every day ensuring at least a couple bonus servings of vegetables. And who couldn’t use more of those?

Old-Fashioned Vegetable Soup – the secret is to add a veggie bullion cube and bay leaf to this recipe.

Vegan Creamy Tuscan White Bean Soup 

Coconut Curry Noodle Soup – the recipe calls for a JAR of curry paste and I use 2 teaspoons. You spice it up as you like. I also added chicken thighs cooked in sesame oil. Pretty delicious.

Pacific Natural Foods vegan soups. For when you want a little variety and are short on time.

My current favorite – Red lentil coconut soup. So warm and nourishing I feel like it is changing my life!

red lentil coconut soup

What are your favorite soup recipes? How do you feed yourself in the fall? Does your diet change with the seasons?

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Image 1: My Instagram

Image 2: Pinterest.

Teach Cooks Edition! Roasted Tomato (Dairy/Gluten Free) Pasta

I feel like I’ve been cheating on life in the best possible way lately.

Dinner so easy it is almost embarrassing.

Except it’s not. It’s brilliant instead.

It is also gluten and dairy free if you choose it to be. Which I choose until I topped it with some pecorino – which means SHEEP in Italian – which means I can eat it! But you don’t have to.

Breakfast, lunch and dinner, it’s what I’ve been eating the last two weeks. Because soon the tomatoes will be gone until next summer.

Last of the Season Roasted Cherry Tomatoes with Brown Rice Pasta

teacher cooks roasted tomatoes pasta


Cherry tomatoes from the farmer’s market – giant bag or several baskets

Olive oil



Whatever else you like spice wise with tomatoes

Foil lined rimmed cookie sheet

Super hot oven

Brown rice pasta – I used a whole bag because that’s how we roll around here. We LOVE leftovers.

What to do:

Preheat the oven to 450 degrees.

Cook the pasta according to directions on the package.

While pasta water boils and/or pasta cooks, wash the tomatoes and put on the foil lined cookie sheet.

Drizzle with olive oil.

Shake on spices.

Put in oven until tomatoes are bursting open and some are charred.

Try to keep the oven door closed even though it smells divine in your house.

Remove from oven and scrape all the deliciousness from the cookie sheet and mix into the cooked pasta.

Drizzle in more olive oil if you want.

Top with your favorite cheese (or NOT).

teacher cooks pasta

Ready to give it a go? I’d love to hear what you think.

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TGBTS Recipe Edition! Almond Butter and Honey Rice Cereal Bars {Guest Post!}

It’s Wednesday Thursday {because it’s summer and I’m not sure what freakin’ day of the week it is} and that means the Recipe Edition!


With friends like Vanessa making me treats every time she sees me, who needs new pants? That would be me. In all seriousness though, these are delicious and I enjoyed every sweet bite.

Thank you to Vanessa for taking my new-found allergies {dairy} to heart when thinking about recipes and cooking for me. Always feel the love!

Without further ado, here’s Vanessa!


It’s been over a decade since I’ve eaten a Rice Krispies treat.  A diagnosis of a corn allergy took them off the table (literally!) since they’re made with marshmallows, which are made with corn syrup.  It’s not exactly a tragedy that an item of junk food has been put on my no-fly list, and it’s not like I ate them often to begin with, but once in a while the craving for that sweet, dense, sticky mess calls my name, and I must answer.

And my answer is this:  Almond Butter and Honey Rice Cereal Bars.  They’re made with just a few simple ingredients, require no baking (a bonus in summer), and might even be considered good for you.  You can easily vary the type of nut butter you use, like peanut or cashew.  I like using roasted and salted seeds in this recipe because they add just a bit of that irresistible salty-sweet quality to the bars.  And don’t limit yourself to just sunflower and pumpkin seeds when there is dried coconut, dried fruit, nuts, and even chocolate chips to consider adding in to the mix.

To help the bars firm up, pop them in the fridge for a half hour or so.  Have a cold glass of milk (cow, nut, or other) handy to complete the experience, or just go ahead and throw a scoop of ice cream on top of one since that’s what you were really wanting to do anyway.


Almond Butter and Honey Rice Cereal Bars


1 cup almond butter
1 cup honey
1 teaspoon real vanilla extract
6 cups puffed rice cereal
1/2 cup shelled, roasted, salted sunflower seeds
1/2 cup shelled, roasted, salted pumpkin seeds


In a Dutch oven, combine the almond butter, honey, and vanilla over medium-low heat.*  Stir until the mixture is completely combined.  You don’t want the mixture to be hot but just barely warmed so that the ingredients will mix together.

Remove the pot from the stove.  Add in the rice cereal and seeds.  Stir slowly and carefully to mix everything together evenly.  A rubber or silicone spatula is helpful for this.

Dump the mixture into a 9-inch by 13-inch baking dish.  Using the back of the rubber spatula or fingertips slightly dampened with cold water, very firmly press the mixture into the pan.

Cut into 18 squares and keep the extras stored for up to a few days in an airtight container.

*If you want to avoid turning on the stove, combine the first three ingredients in a microwave-safe bowl.  Nuke the ingredients at 20-second intervals, stirring in between until the mixture is smooth, taking care not to overheat it.  Pour the mixture and the rest of the ingredients into a large bowl, and continue from there.



Want to see more of Vanessa’s guest recipe posts?

Questions? Comments? Love for V3 or me?

Do you have any recipes or favorite {dairy free} foods to share?

almond butter and honey rice cereal bars

Yoga+Music (not quite 365) – I and Love and You by The Avett Brothers – Recipe Edition!

It’s Tuesday! And that means the Recipe Edition!  

Each Tuesday I will share an easy, nutritious recipe so you can join me in the home-cooked self-care.   

Still loving the summer break, although it is actually feeling like summer around here. Triple digit temperatures have had me searching for recipes that don’t call for applying any more heat.

Like the last couple of weeks, today’s recipe is more of an assembly, rather than a cooking one. Who can really be bothered with cooking when the weather is so nice hot? 

Corn and Black Bean Salad

from The Gorgeously Green Diet: How to Live Lean and Green by Sophie Uliano

Serves 2

1 15 oz can of black beans (rinsed and spun dry in the salad spinner) – organic if you’ve got it

1 cup uncooked fresh or frozen (I used the organic sweet corn from Trader Joe’s)

1 large tomato (I used home-grown yellow pear tomatoes – delish!)

1 small red onion

2 TBSP finely chopped flat-leaf parsley {I <3 my Cuisinart mini-chopper}

2 TBSP finely chopped cilantro

2 cloves minced garlic

2 TBSP apple cider vinegar {I used rice wine vinegar instead}

1/4 cup olive oil

1/4 tsp ground cumin

1/4 tsp ground tumeric

1 tsp agave syrup {or honey if you like}

salt and pepper to taste

Combing the beans, corn, tomato, onion, cilantro and parsley in a large bowl.

Put the other ingredients in a jar with a screw cap, shake vigorously and add to the bowl.

Serve with or without tortillas.

 What are your go-to healthy foods? How do you change your diet based on the season? Send me your recipe and you may find yourself featured here!  


Today’s yoga brought to you by the home practice.   There may be lying down involved. {I <3 my Hugger Mugger bolster too! Buy one and it will change your life. I’ll show you how to use it. YUM!} 

Today’s music is I and Love and You by The Avett Brothers. 


Yoga Teaching Update:  

 FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online  

 These classes are for every body – level 1/2. Bring your friends!  

 I’m scheduled to teach July 9th  August 20th!  It’s going to be a YogaNap – if you’re interested in restorative yoga, please sign up online to reserve your spot.

 Office Hours with Michelle are on Fridays from 3:30-4:30, so come on by the studio before class and say hi! 

If you found this post useful, please share it on Facebook or Twitter. Thanks! 



Yoga+Music(not quite 365) Mermaid Avenue by Billy Bragg & Wilco – Recipe Edition!

It’s Tuesday! And that means the Recipe Edition!  

Each Tuesday I will share an easy, nutritious recipe so you can join me in the home-cooked self-care.  

I made this recipe a couple of weeks ago for a staff potluck lunch and it disappeared quickly. The staff seemed to really like this dish. It’s really easy and it heats up well for lunch. I made some for us this weekend and I’m having it again for lunch today! 

Enchiladas [not so] Verde 

Adapted from Regina’s Vegetarian Table 

Serves 5 to 10 

1 cup diced onions (or a whole one if you’ve got it, depending how much you like onion) 

1/2 cup diced bell peppers (or none if you don’t have them or they aren’t in season) 

2 TBS oil 

1 cup corn (or the whole bag of frozen sweet corn from Trader Joe’s) 

1 cup pinto or black beans (canned and rinsed – just toss the whole thing in!) 

1/3 cup diced green chilies (use whole can! – to hell with the recipe!) 

1 can (2.25 oz) chopped olives 

1/4 cup taco sauce 

1/3 cup water 

2 TBS masa 

chili powder 


10 corn tortillas 

8 oz grated Monterey Jack cheese 

1 large can/bottle enchilada sauce (I love Trader Joe’s) 

Saute onions and bell peppers in oil and a little water until tender. Add corn, beans, chilies, olives, taco sauce and water.  Heat until bubbly and sprinkle in masa. Cook until mixture thickens. Add chili powder and salt to taste. Set aside. 

[This is where she says to individually steam each tortilla and you are more than welcome to do that, but I am just going to put some sauce on the bottom of the pan and get all the tortillas moist with sauce. I’ll be making more of a casserole rather than rolled enchiladas – because I’m lazy like that.] 

  • Cover the bottom of a baking pan with a thin layer of enchilada sauce
  • cover the sauce with tortillas cover the tortillas with the filling
  • cover the filling with cheese (leaving some for the top)
  • cover the cheese with another layer of tortillas
  • cover tortillas with enchilada sauce
  • cover sauce with cheese.


Bake at 400 degrees for about 15 minutes. 

Serve with avocado and sour cream. 

a whole lotta enchiladas


top view


inside view


ready to eat!


What are your go-to comfort foods? How do you change recipes to fit your needs at the moment? Send me your recipe and you may find yourself featured here! 


Today’s yoga brought to you by Madeleine at It’s All Yoga. 

Today’s music is Mermaid Avenue by Billy Bragg and Wilco. 


Yoga Teaching Update: 

FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online 

These classes are for every body – level 1/2. Bring your friends! 

I’m teaching with Donna – May 14th! 

I’m also teaching with Erin – May 28th! 

Office Hours with Michelle are on Fridays from 3:30-4:30, so come on by the studio before class and say hi!

Yoga+Music(notquite365) Grace by Jeff Buckley – Recipe Edition!

It’s Tuesday! And that means the Recipe Edition! 

Each Tuesday I will share an easy, nutritious recipe so you can join me in the home-cooked self-care. 

Confession: Green Smoothies strike fear in my heart.

A green smoothie?

I know, I wondered the same thing.

From what I gathered, it is different kinds of fruit AND vegetables tossed in the blender together to make a super-duper healthy concoction.

The vegetables (spinach, kale, chard) give the smoothie its green hue.

That’s the part that (until very recently) made me gag.

Who wants to drink their vegetables?

I’m not sure that I did, but since my Lame Food Confession I have been on a quest to get more into my body.

Sooooooo, here’s today’s recipe.

Berry Blast

  1. 1 cup raspberries
  2. 1 cup blueberries
  3. 1 apple
  4. 3 big handfuls of baby spinach
  5. 2 cups of water

Blend until smooth, and enjoy!

my trusty 2 speed blender


berries and apple


into the glass blender



Recipe courtesy of Green Smoothie Challenge brought to me by Amanda at Urban Almanac.

What are your favorite sneaky ways to trick yourself into eating more fruits and vegetables? Share your tricks and recipes and you may find yourself featured here.


Today’s yoga brought to you by Madeleine at It’s All Yoga.

Today’s music is Grace by Jeff Buckley.