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~ VEGETARIAN & VEGAN RECIPES & MORE ~

~ PHOTO GALLERY ~

~ ALWAYS SMILE ~

 ~ ENTREE'S ~ DESSERTS ~ DRINKS ~ ~SMOOTHIES~

~SOUPS ~ SALADS ~ MORE ~

 VEGETARIAN & VEGAN RECIPES  

  1. SPRING MINESTRONE SOUP
  2. ROASTED CAULIFLOWER SALAD
  3. SPAGHETTI SQUASH AND CHICKPEA SAUTE` 
  4. SPAGHETTI WITH GRILLED GREEN BEANS AND MUSHROOMS 
  5. EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES AND GARBANZO BEANS

~ ALWAYS SMILE ~

~ SPRING MINESTRONE SOUP ~

 ~ INGREDIENTS ~

  • 2 tbsp - olive oil
  • 2 -  stalks of celery, finely chopped
  • 2 - leeks (white & light green parts only)
  • 1 - onion, finely chopped
  • Kosher salt
  • Pepper
  • 12 oz. - red potatoes, cut into 1/2-inch pieces
  • 8 - sprigs fresh thyme
  • 1 lb. - asparagus, trimmed & cut into 1 inch pieces
  • 6 oz. - sugar snap peas, halved
  • 1-15 oz. - can white beans, rinsed
  • Chopped dill & crusty bread, for serving 

 ~DIRECTIONS ~

  1. Heat oil in Dutch oven on medium. Add celery, leeks, onions, and 1/2 teaspoons salt and cook, covered, stirring occasionally, until tender, 5 to 7 minutes. 
  2. Add potatoes, thyme, 1/4 teaspoon each salt and pepper, and 6 cups water and bring to boil, then simmer 8 minutes. Add asparagus and simmer 2 minutes. 
  3. Add sugar snap peas and beans and simmer until vegetables are just tender, 3 to 4 minutes more. Discard thyme sprigs. Sprinkle soup with dill and serve with bread.

~ ALWAYS SMILE ~

~ ROASTED GARLIC CAULIFLOWER SALAD ~ 

~ INGREDIENTS ~

  • 1 - medium head cauliflower ( about 2 ponds), quartered, cored, and sliced 1/4 inch thick 
  • 4 tbsp. - cider vinegar 
  • 2 - scallions, thinly sliced
  • 1/2 c. - Unsalted Roasted Almonds
  • 1/4 c. - golden raisins 1/4 c. Dried Cranberries
  • 1 1/2 c. - baby arugula
  • Kosher salt and pepper

~ DIRECTIONS ~

  1. Heat oven to 425* , place the oven rack in the lower third. On a rimmed baking sheet, toss cauliflower, 2 tablespoons oil, and 1/2 teaspoon each salt and pepper. Roast until tender and golden brown, 25 minutes. 
  2. Meanwhile, in a bowl, whisk together vinegar, remaining  2 tablespoons oil, and 1/4 teaspoon salt and pepper.  Toss in scallions, almonds, cranberries. Let sit, toss occasionally, while cauliflower roasts. 
  3. Toss roasted cauliflower with almond mixture, then fold in arugula.

~ ALWAYS SMILE ~

~ SPAGHETTI SQUASH CHICKPEA SAUTE` ~

~ INGREDIENTS ~

  • 3 lbs. - spaghetti squash
  • 1 small - red onion, finely chopped
  • 4 tbsp. - fresh lemon juice
  • 2 tbsp. - olive oil
  • 2 - garlic cloves, chopped
  • 1 15 oz. can - chickpeas, rinsed
  • 1 c. - fresh flat-leaf parsley, chopped
  • 2 oz. - crumbled feta

~ DIRECTIONS ~

  1. Using a large serrated knife, halve spaghetti squash lengthwise; discard seeds.  Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender,  9 to 11 minutes. Use a fork to shred squash strands, and transfer to a large bowl. 
  2. In a small bowl, toss onion, lemon juice, and a pinch each salt and pepper. 
  3. In a non-stick skillet, heat t tablespoon olive oil and chopped garlic until beginning to turn golden brown. Add chickpeas; cook for 2 minutes. Toss with spaghetti squash, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Fold in parsley and onion (and juices). Top with crumbled feta. 

~ ALWAYS SMILE ~

~ SPAGHETTI WITH GRILLED GREEN BEANS & MUSHROOMS ~

~ INGREDIENTS ~ 

  • 12 OZ. - whole - wheat spaghetti 
  • 10 oz. - cremini mushrooms, trimmed
  • 1 bunch - scallions, trimmed
  • 1 1/2 tbsp. - olive oil
  • 1/2 tsp. - crushed red pepper
  • kosher salt
  • 1 large - clove garlic
  • 2 - lemons
  • Grated Parmesan, for serving 

~ DIRECTIONS ~

  1. Heat grill to medium-high. Cook the spaghetti according to package directions. 
  2. Meanwhile, in a large bowl, toss the mushrooms, green beans, and scallions with olive oil, crushed red pepper, and 1/2 teaspoons salt. Grill the vegetables until just tender, 3 to 5 minutes, transferring them to a cutting board as they are done. 
  3. Cut the green beans and scallions into 2-inch pieces and place back in the large bowl. Using a garlic press, press the garlic into the bowl, and finely grate the zest of the lemons on top. Cut the lemons in half and grill, cut-side down, until charred.

~ ALWAYS SMILE ~

~ EASY VEGAN SHEET PAN ROASTED CAULIFLOWER~ TOMATOES & GARBANZO BEANS ~

~ INGREDIENTS ~

  • cooking spray
  • 1 tsp. - olive oil
  • 2 - garlic cloves, minced
  • 1/2 tsp. - salt
  • 1/4 tsp. - ground black pepper
  • 4 c. - sliced  cauliflower
  • 2 c. - cherry tomatoes
  • 1 (15 oz. can) - garbanzo beans, drained
  • 1-  lime, cut into wedges
  • 1 tbsp. fresh chopped cilantro 

~ OVEN - 450*   ~ Line baking sheet with foil and spray with cooking oil

~ DIRECTIONS ~

  1. Combine olive oil, garlic, salt and pepper in a bowl, mix. 
  2. Add cauliflower, tomatoes, and garbanzo beans, toss until well coated
  3. Spread in a single layer on the prepared baking sheet 
  4. Add lime wedges
  5. Roast in preheated oven about 25 minutes, until vegetables are caramelized .
  6. Remove lime and add cilantro 

~ ALWAYS SMILE ~

~ DESSERTS ~

~ DESSERT RECIPES ~

  1. CHOCOLATE CAKE
  2. CHOCOLATE FROSTING 
  3. EASY ROASTED ALMOND COOKIES
  4. VEGAN PEPPERMINT PATTY SLICE
  5. VEGAN BANANA BREAD
  6. *****  DOWN AT THE BOTTOM OF PAGE IN MORE RECIPES  *****      NO-CHURN NON-DAIRY PEANUT BUTTER CHOCOLATE CHIP ICE CREAM  ~ & ~ APPLE PIE BARS  (VEGAN - PALEO)
  7. BANANA BERRY  VEGAN ICE CREAM

~ ALWAYS SMILE ~

~ CHOCOLATE CAKE ~

~ OVEN ~ 350*    ~  Cook Time ~ 25 mins.   ~ Grease ~ 2 - 8 in. square/round pan 

~ INGREDIENTS ~

  • 2 C. -  spelt or white flour   
  • 3/4 c. -  cacao or unsweetened cocoa powder
  • 1 tsp. - baking soda
  • 1 c. - mini chocolate chip, optional
  • 1 1/2 c. - unrefined sugar 
  • 1/2 c. -   applesauce, banana, or yogurt of your choice, such as coconut milk yogurt
  • 1/2 c.  - oil. almond butter, or allergy-friendly sub
  • 1 1\2 tbsp. - pure vanilla extract 
  • 1 1\2 c. - water 

~ DIRECTIONS ~

  1. In a large bowl, combine the flour, cocoa powder,  baking soda, salt,  optional chips, and sweetener. Stir very well.  
  2. (soften your nut butter) In a new bowl , whisk  the oil, or nut butter, applesauce or yogurt, water, and vanilla. Pour wet  mix into dry mix and stir until just combined (don't over combine) . 
  3. Pour into greased pan . Bake on center rack.  Bake approx. 25 mins. 
  4. Let sit in fridge over night and frost (cake is much better the next day!) 
  5. Double layer cake, take one cake frost the top lay other cake on top of the frosted one. Frost whole cake.


~ ALWAYS SMILE ~

 ~ CHOCOLATE FROSTING ~

~ INGREDIENTS ~

  • 3 3/4 C. -  powdered sugar
  • 4 tbsp. - cocoa powder 
  • 3 tbsp. - vegan butter
  • 5 tbsp. - non dairy milk of your choice
  • 1 tsp. - vanilla extract

~ DIRECTIONS ~

  1. Add all ingredients together in a bowl 
  2. Start mixing on low, gradually moving to a higher setting until thick, smooth and creamy. 
  3. It should be thick. so that its easily spreadable yet wont go sliding off a cake. So if its not thick enough add a little more powdered sugar, if its too thick add a little more mik.

~ ALWAYS SMILE ~

~ EASY ROASTED ALMOND COOKIES ~

~ OVEN ~ 275*~ to start to 350*~ COOK TIME ~ 45 minutes ~ to start to 12 - 15 minutes.

~ INGREDIENTS ~

  • 1 c. - whole almonds
  • 1 c. - oat flour
  • 1/2 c. -real maple syrup
  • 1 tsp. - almond extract 

~ DIRECTIONS ~

  1. Spread almonds onto baking sheet  and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. * watch them carefully as the bake. 
  2. Once toasted, set the nuts to the side to cool to room temperature. 
  3. Finally ground the nuts
  4. Raise oven temperature to 350* 
  5. Oil baking sheet
  6. In a bowl,  mix together the ground almonds, oat flour, maple syrup, and almond extract 
  7. Form the mixture into 6 balls , then flatten the balls into cookies about 1/4 inch thick. Place onto cookie sheet.
  8. Bake until crisp and brown around the edges, about 15 minute * watch carefully
  9. Allow to cool

~ ALWAYS SMILE ~

~ VEGAN PEPPERMINT PATTY SLICES ~

~ INGREDIENTS ~

~ for the filling 

  •  3/4 c. - raw cashew butter
  • 1/2 c. - pure maple syrup, room temperature 
  • 1/2 c. - virgin coconut oil, melted
  • 6 tbsp. - almond milk, room temerature
  • 1 to 1 1/2 tsp. - pure peppermint extract, or to taste
  • 1 c. packed baby spinach***
  • pinch of fine salt

~ for the chocolate ganache 

  • 1/2 c. - non-dairy chocolate chips
  • 2 tbs. - full-fat coconut cream
  • dash of fine sea salt
  • 1 1/2 tbsp. - raw cacao nibs or crushed candy cane 
  • fresh mint leaves for garnish

~ DIRECTIONS ~

  1. Line  a small (4x8) loaf cake pan with plastic wrap so the slab wi  be easy to lift out after freezing. 
  2. Add all of the filling ingredients into a high speed blender. Blend on high until smooth. Make sure no chunks of spinach leaves remain. Taste and add more peppermint extract if desired. 
  3. Pour the filling into the prepared pan. Place the pan flat in the freezer for 4 to 5 hours (until frozen) No need to cover unless you store more than 8 hours. 
  4. When the filling is solid, prepare the ganache topping. 
  5. In a medium pot combine the chocolate chips, cocionut cream, and salt.
  6. Melt the chips ovcer the lowest heat setting , stir frequently, until smooth. 
  7. Remove the filling from the freezer and gripping the plastic wrap as a handle, lift it out of the pan.  Flip filling onto a large plate, peel off plastic wrap. 
  8. Pour the ganache over the top of the solid filling in the center of plate. allow the ganache to drizzle over the top. 
  9. Scatter the candy  or cacao nibs on top
  10. Return it back to freezer for about 10 minutes 

~ ALWAYS  SMILE ~

~ VEGAN BANANA BREAD ~

~ INGREDIENTS ~

    * wet ingredients 

  • 1 1/3 c. - smashed ripe bananas  (about 3 to 4 medium)
  • 2 tbsp. - ground flaxseed
  • 1/3 c. - plant based milk
  • 1/3 c. - coconut oil, melted
  • 2 tbsp. - pure maple syrup 
  • 2 tsp. - pure vanilla extract 
  • ****dry ingredients
  • 1/4 c. + 2  tbsp. - coconut sugar
  • 1/2 c. - rolled oats
  • 1 tsp. - baking soda
  • 1/2 tsp. - fine sea salt
  • 1 1/2 c. - light/white spelt flour or whole-grain spelt flour
  • **** topping 
  • sliced banana, chopped walnut, and or chocolate chips for topping 

            ~ DIRECTIONS ~

       ~ Oven - 350* ~ 9x5 loaf pan oiled

  1. In large bowl, mash the bananas until smooth, 1 1/3c
  2. Stir in wet ingredients into banana until combined
  3. Stir  the dry ingredients into the wet mixture. one by one, in order listed, stop stirring when there is no more flour left at the bottom of the bowl.
  4. Spoon into prepared pan
  5. Add your topping, smashing them in a bit.
  6. Bake the loaf, uncovered, for 45 minutes, until lightly golden ontop
  7. Cool for 45 minutes

~ ALWAYS SMILE ~

~ BANANA BERRY VEGAN ICE CREAM ~

~ INGREDIENTS ~

  • 2 - ripe banana's, peeled & cut into 1 inch slices
  • 2 c. - mixed frozen berries
  • 1/4 c. - coconut milk or natural plain yogurt, plus extra as needed
  • maple syrup (optional) 
  • lemon juice (optional)

 ~ DIRECTIONS ~

  1. Place banana pieces on a tray in a single layer over night. 
  2. Place frozen  banana's and  berries  and coconut milk into food processor and pulse until starting to break up. 
  3. Scrape down sides and blend on high until a smooth ice cream forms 
  4. * Add maple syrup and ?or lemon juice when served

~ ALWAYS SMILE ~

~ DRINKS & SMOOTHIES ~

~ DRINK & SMOOTHIE ~  

~ RECIPES ~


  1. STRAWBERRY - BASIL & LIME INFUSED WATER
  2. CUCUMBER - MINT SPRITZER 
  3. SUMMER BERRY CITRUS SPRITZER
  4. TROPICAL PARADISE SMOOTHIE

~ ALWAYS SMILE ~

~ STRAWBERRY - BASIL & LIME INFUSED WATER ~

~ INGREDIENTS ~

  • 8 c. - filtered water
  • 2 c. - sliced strawberries
  • 2 small - limes, peel removed, sliced
  • 1/2 c. - packed basil leaves, torn 

~ DIRECTIONS ~

  1. stir water, strawberries, limes and basil together in a large pitcher. Cover and refrigerate for at least 4 hours to blend flavors. Strain out solids, if desired. 
  2. *  To make ahead: refrigerate up to 4 days, (if you don't finish your infused water by the end of the first day, strain out the solids and discard them). 

~ ALWAYS SMILE ~

~ CUCUMBER - MINT SPRITZER ~

~ INGREDIENTS ~ 

  • 3 mini - cucumbers
  • 6 - leaves fresh mint, plus sprigs for garnish
  • 2 - lemons or limes
  • 1 liter - lemon seltzer water
  • ice cubes

~ DIRECTIONS ~

  1. Slice cucumbers into thin ribbons or disks using a mandoline or vegetable peeler. 
  2. Place in a pitcher
  3. Add mint leaves and gently muddle
  4. Squeeze juice from 1 1/2 lemons or limes into pitcher, reserving the other half for garnish.
  5. Stir in setler
  6. Serve over ice, garnished with mint sprigs and lemon or lime slices. If desired.

~ ALWAYS SMILE ~

~ SUMMER BERRY CITRUS SPRITZER ~

~ SUMMER BERRY CITRUS ~

~ SPRITZER ~

~ INGREDIENTS ~

  • 2 c. - fresh berries
  • 1/2 c. - orange juice
  • 2 tbsp. - lime juice, plus slices for garnish 
  • 2 tbsp. - honey
  • 3 c.  - lemon -  lime spritzer
  • ice cubes

~ DIRECTIONS ~

  1. Place berries, orange juice, lime juice, and honey in a blender and blend until smooth. 
  2. Pass the berry mixture through  a strainer into a pitcher
  3. Pour seltzer ( or soda water) into pitcher and stir
  4. Serve over ice - garnish with berries and lime slices

~ ALWAYS SMILE ~

~ TROPICAL PARADISE SMOOTHIE ~

~ INGREDIENTS ~ 


  • 1 - coconut milk beverage 
  • 1/2 c. - frozen pineapple chunks 
  • 1/2 c. frozen mango chunks 
  • 1 - banana 
  • juice of 1/2 - lemon 
  • 1 inch piece - ginger, peeled and roughly chopped

~ DIRECTIONS ~

  1. Puree ingredients in a blender until smooth

~ ALWAYS SMILE ~

~ MORE DESSERTS ~

      ~ NO CHURN NON-DAIRY  PEANUT BUTTER ~ ~CHOCOLATE CHIP ICE CREAM ~     

~ INGREDIENTS ~

  • 1 1/2 c. - non-dairy milk
  • 1 c. - soft dates pitted 
  • 1 c. - creamy peanut butter 
  • 1 tsp. - salt
  • 1 tsp. pure extract vanilla extract
  • * ADD ON'S -
  • 1/2 c. - peanuts
  • 1/4 c. chocolate chips
  • + extra for sprinkling 
  • + a bit of melted chocolate for drizzling 

~ DIRECTIONS ~

  1. Place all ingredients in a blender and blend until mixture is smooth and uniform.
  2. Add the add ins and pulse a few times
  3. Pour ice cream into freezer safe dish and sprinkle with extra toppings
  4. Cover and place in the freezer for 5 to 6 hours
  5. Let thaw a few minutes  - drizzle with melted chocolate 

~ ALWAYS SMILE ~

~ APPLE PIE BARS ~ PALEO-VEGAN ~

~ INGREDIENTS ~

for the crust/crumble

  • 3/4 c. - smooth almond butter
  • 1 tsp. - pure vanilla extract
  • 1/4 c. - pure maple syrup
  • 3 tbsp. - coconut oil
  • 1/4 tsp. - baking soda
  • 1/4 tsp. salt
  • 1 tsp. - cinnamon

for the filling 

  • 3 - pink lady or other crisp tart sweet apples peeled and chopped (1/4 inch pieces)
  • 1/3 c. - water
  • 2 tsp. lemon juice
  • 3 tbs. coconut sugar
  • 2 tsp. - cinnamon
  • 1/2 tsp. - nutmeg
  • 2 tsp. - tapioca or arrowroot starch
  • 1/8 tsp. - fine grain sea salt

* optional caramel sauce for topping 

  • 2/3 c. - coconut cream
  • 1/4 c. - coconut sugar
  • 1 tsp. - vanilla extract 
  • 1/8 tsp. - salt 

~ * OVEN ~ 350* ~ 8x8  square metal dish/ parchment paper ~

* for the filling

  1. Combine the water,lemon juice and apples in a medium sauce pan and bring to boil over medium heat, apples should be somewhat softened. 
  2. In a separate bowl, combine the dry ingredients
  3. Stir into the apple mixture until dissolved and mixture thickens. Remove from heat and set to the side to cool. 

* for the crust/crumble

  1. Whisk together the almond butter, maple syrup, vanilla and coconut oil until smooth.
  2. Stir in the almond flour, coconut flour, salt cinnamon, and baking soda until until a thick crumbly dough forms. Remove from heat to cool
  3. Press 3/4 of the dough into the prepared dish 
  4. Chill the remaining dough while you bake the  bottom crust for  ** 7 minutes
  5. Spread the apple mixture over the partially baked crust
  6. Drop or spoon the chilled crust mixture evenly over the top
  7. Return to oven and continue to bake **25 minutes or until top is golden brown
  8.   Remove and allow to cool completely before cutting into squares

* for optional caramel sauce

  1. Combine coconut cream and coconut sugar in a small sauce pan over medium heat, bring to boil.
  2. Once boiling, lower the heat so the mixture is bubbling evenly and continue to cook and stir until reduced and thickened, ** 10 to 15 minutes. Should resemble dark caramel. 
  3. Remove from heat and stir in the vanilla and salt. Allow to cool before serving

~ ALWAYS SMILE ~

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