I’m so excited about this soup recipe I created, it combines so many of my favorite cozy flavors with lots of vitamins and nutrients, and it’s such a lovely color! I even cut my tofu into stars for extra fun! It’s perfect for warming up on a chilly winter day. Scroll down for the recipe! PS: please don’t waste the edges if you also cut the tofu into fun shapes, you can cook them too or blend into the soup or a smoothie! Ingredients: (makes about 5 servings) 3 tbsp olive oil  2 cups sweet yellow corn (I used frozen) 1 cup pumpkin puree 3 tsp white miso paste (I go ..read more

Are you team sweet potato pie or pumpkin pie? I love both and have often put pumpkin in my overnight oats, but this is the first time I tried it with sweet potato and it was amazing! This is so cozy and delicious, and a great filling nutritious option to start the day. Here’s the recipe: Ingredients (makes 1 serving): ½ cup cooked mashed sweet potato 1 cup plant-based milk 1-2 large carrots, scrubbed and rinsed 1 tsp vanilla 1 tsp pumpkin spice mix or: 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp allspice, ¼ tsp ginger, ¼ tsp cloves ½ cup oats Optional: 1-2 tbsp maple syrup or honey, berries to mix-in ..read more

It’s squash season yay! Making spaghetti squash is so satisfying when it’s done and you get to make the tendrils appear just by brushing it with a fork!! It’s very easy to make too, and makes a great vehicle for a fall meal - below is how I made this spaghetti squash tempeh pasta bowl and my choice of toppings/fillings, but you can personalize it with your choice of fillings! Ingredients (makes 2-4 servings): 1 spaghetti squash 1-2 tbsp olive oil or sauce of choice Seasoning - salt, pepper, and/or turmeric if not using a sauce Fillings of choice! 1. Cut a spaghetti squash in half, scoop out t ..read more

I had the idea to try swirling spirulina into a bagel for a pretty design, and it turned out great!! I had so much fun making these vegan bagels! The blueberries and spirulina both add such pretty blue color to the bagel, and the hint of almond flavor complements the blueberries so well. I’ll definitely be making this often! Here’s the recipe: Ingredients: ⅓ cup of whole wheat flour 1 tsp almond flour ⅓ cup of unsweetened thick plant-based yogurt (I used @foragerproject unsweetened vanilla bean) 1 tsp vanilla extract ½ tsp almond extract 1 tsp of baking powder Dash of salt Dash of cinnamon 1 ..read more

This matcha mint greens chia pudding is great for breakfast or even an energizing veggie-packed, ready-to-go lunch! It is vegan, gluten-free, and easily made nut-free, and takes less than 5 minutes to put together. This easy recipe is a great way to add more green veggies to your day, and it’s very tasty! Here’s how to make it: Ingredients: ¼ cup baby kale ¼ cup spinach ½ avocado About ¼ cup fresh mint leaves, rinsed and patted dry 1 tsp vanilla extract ½ tsp almond extract (omit to make this nut-free) ¼ tsp ginger ½ tsp cinnamon 1-2 tsp matcha powder ~¾ - 1 cup oat milk (add last to desired ..read more

Roasted veggies are always my favorite part of a great lunch or dinner, and adding this pumpkin miso sauce really made them full of cozy fall flavors! This combo of pumpkin miso tempeh, balsamic roasted Brussels sprouts, miso ginger sweet potato, cauliflower gnocchi, and baby kale is delicious, nutritious, and filling. I made a big batch of all of this so that it could last me for multiple meals, so the amount of veggies and tempeh below is for about 2-4 servings, but you could cut this down if you just want to make one bowl. Here’s how I made this: Ingredients (serves 2-3): Pumpkin miso sauc ..read more

This is probably the longest name of any recipe ever, but it’s actually only 6 ingredients, and super easy to make! I love the bright purple color of the dough and how it turns more magenta when baked into cookies! This healthy vegan cookie dough recipe is full of lots of healthy veggies and nutrients that is delicious and so pretty as well! This is also nut- and gluten-free and you only need 6 ingredients to make it! Here’s how to make this: Ingredients: 1 purple sweet potato, cooked until soft 1 can chickpeas, drained and rinsed ½ cup cauliflower (I used riced cauliflower - easy to measure ..read more

It’s residency application season! I remember how stressful this is, as I just went through the process last year, and wish the best of luck to everyone! If you’re applying to derm, anesthesia, radiology, or PM&R, you have to apply to and rank preliminary/transitional year programs as an extra challenge on top of the overall process. As a PGY1 going into derm currently in my prelim year, I wanted to share my advice for applying to and ranking preliminary years. Here are the top 5 factors to consider in my opinion! I discuss these in this video here as well! 1. Location: There are two majo ..read more

Make this easy vegan chocolate mousse that is full of protein and made with only a few ingredients with no added sugar! It has a great thick, fluffy mousse texture, and is delicious. Ingredients (makes 2-3 servings): 1 cup dark chocolate chips, melted (I used these chocolate chips, which are sweetened with dates) ¼ cup chickpeas ¼ block extra firm tofu 1/2 cup warm soy milk ½ cup aquafaba (liquid from a can of chickpeas) 1 tsp vanilla Optional: 1-2 tbsp liquid sweetener to taste (ex: maple syrup, honey, agave) Steps: 1. Add tofu, soy milk (warm so it doesn’t make the chocolate solidify), chic ..read more

This 4-ingredient recipe is an easy way to make colorful vegan popsicles that are tasty and healthy to enjoy! Using tofu adds protein as well as a creamy texture, and I was pleasantly surprised by how well it froze and melted as you eat it similar to a dairy-based popsicle! I separated half a block of tofu into two batches, one for a matcha flavor and one for strawberry. I used kencko "matcha greens" smoothie powder, which is a tasty and nutritious smoothie made of just dried fruits and veggies, with matcha as well for this flavor. You can use my code "Andrea M" at checkout for $20 off your f ..read more