• Easy Baba Ganoush

    This beautiful dip is attributed to a variety of cultures. Greek, Lebanese, and other Arabic cultures like to lay claim to this creamy tangy dip. It’s super easy. Try making your Baba Ganoush the traditional way or experiment with my version and replace tahini with a tsp of miso paste.  If you do that then you don’t need to season with salt and pepper. Feel free to make it your own.


    1 large eggplant

    1 lemon

    2 tbs olive oil

    1 clove garlic

    1 tbs tahini or

    1 tsp of miso paste


    Place a whole eggplant onto  baking tray. Prick the eggplant all over with a fork.

    Roast in a preheated moderate (180 degrees celsius) oven for 30 minutes.

    Allow to cool., then eel off the skin and discard.

    Use a stick blender to blend the eggplant flesh with the juice of 1 lemon, 1 clove of garlic, 2 tablespoons of olive oil and 1 tsp of miso paste.  This is not the traditional way.  If you want to get traditional, blend it with 1 tablespoon of tahini.

    Sprinkle with some chopped parsley and serve with olives, vegetables and some homemade flat bread.


    By Natalie Prigoone

    Explore More Plant Based Recipes on OMstars


    Natalie Prigoone, the great uncooking

  • Afternoon Delight Chia Seed Pudding

    Looking for the perfect summer treat? We’ve got it right here! This chia seed pudding from Adam Kenworth is perfectly sweet, light and easy on the tummy, it’s packed with protein and it comes in two flavors! Top it off with Kiwi, blackberries and strawberries for some extra flair. Adam originally shared this recipe on his Instagram page and it comes with an awesome video. Be sure to check it out!

    1 1/2 cups of non dairy milk
    1/3 cup chia seeds
    1/2 tsp vanilla extract
    2-4 tbs coconut nectar
    1/4 tsp cinnamon
    Pinch of salt
    Vegan vanilla protein
    Vegan chocolate protein

    Mix the chia seeds with a non-dairy milk of your choice. Continue to use a whisk or mixer as you add in the other ingredients except for the protein power. Set the protein powders aside for later. Then let the pudding mixture sit in fridge for about an hour, mixing occasionally. After an hour, pull the pudding mixture from the fridge. Separate pudding into two bowls. Mix vanilla protein powder in one and the chocolate in the other.

    By Adam Kenworthy


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    Chef Adam Kenworthy vegan recipes on OMstars

  • How Eating Vegan Can Make A Positive Impact On The Planet

    Ever wonder why so many yogis choose to become vegan or vegetarian? Or why there seems to be a natural correlation between practicing yoga and living consciously? Usually, the more and more a person practices yoga and self-awareness, the more and more they begin to desire conscious living. But what does it mean to live consciously?

    A person who lives a conscious lifestyle is someone who spends time evaluating all of their activities, decisions and options. A person who lives consciously makes deliberate choices based on their own values, morals and priorities. More than that, they are the kind of person who’s actions often take the well-being of the entire world into consideration.

    This is part of the reason why so many yogis choose to become vegans, or at the very least vegetarians.

    Often times, making the decision not to eat animals comes from a place of compassion for other living creatures; but in many cases, those of us who choose not to eat meat do so because we know how bad the livestock industry is for our planet. Human beings only make up about 0.001% of living creatures on Earth, but we are responsible for more damage than any other creature known to man.

    Over time, the industry of industrialized agriculture has taken precedence over so many of our planets most important assets – think rainforests, endangered species, or clean air & water. These are valuable assets that are either vital to our existence or could provide answers and solutions to many of the problems we face in our world. Yet, somehow, we have destroyed much of these resources in order to create more space for livestock.

    As human beings, living unconsciously is part of our natural state of being, and in order to live more consciously, we have to actively decide to do so. I don’t believe that anyone intended for things to turn out the way they are, but these days, we’re left living on a planet that is more livestock than anything else. An astounding 83% of all wildlife, and approximately 60% of all mammals on Earth can be counted within our livestock populations.

    Fortunately, there is hope. A recent study published in the journal, Science, found that if people stopped consuming meat and dairy products all together, we could reduce global farmland use by over 75% while still successfully feeding the worlds ever-growing population. All we have to do is choose to live more consciously.

    When we do not choose to live consciously, we easily turn our heads to the problems that we are facing in the world. We often think that if an issue doesn’t directly affect us, it’s not something we have to worry about. It’s easy to turn a blind eye to the things that are going wrong in the world around us when they don’t appear to impact us directly. Like I said before, conscious living is something we have to actively choose to do, every day.

    We should all actively choose to think about the well-being of our future selves, our children, and our children’s children. We should think about the well-being of our friends and neighbors. The well-being of our fellow humans, and the many other living organisms that take up space on this Earth. We only have one, and if we hope to see human kind living on for countless more generations, it might be in our best interests to start paying attention, start thinking, and start living more consciously. Choosing a vegan or vegetarian lifestyle is only one potential solution to one problem, but the difference it could make for us, our future generations, and our planet could be monumental. I’m in. How about you?

    Choosing to live a vegan lifestyle is easy. Knowing where to begin… maybe not so much. Thankfully, OMstars – The Yoga Network – offers plenty of courses that can help you get started. With recipes from Devyn Howard, Jasmine Briones, Natalie Prigoone, and others, OMstars makes transitioning into the vegan lifestyle easy and effective.

    Devyn offers easy-to-make vegan versions of your favorite non-vegan foods on Everyday Vegan. Natalie Prigoone shows us how to make the most delicious, raw vegan meals, all sugar-free, and gluten-free. Plus, Jasmine’s series, 10 Steps to Living The Sweet Simple Vegan Life will show you just how you can get started.

    I myself made the transition into a plant-based diet by using recipes from Natalie Prigoone’s The Great Uncooking. And some of my favorite go-to recipes come from both Devyn and Jasmine. But, before I finally made the decision to actually transition into a plant-based lifestyle, it was something I had been wanting to do for years. I just never did because I thought it would be too hard. I was wrong. Very wrong. And if I could do it, so can you.

    By Alex Wilson

    Get Vegan Recipes on OMstars

    Alex Wilson is a writer, a 200 hour certified yoga instructor, and the content manager for OMstars – The Yoga Network.

    Alex Wilson, writer, yoga teacher and content manager at OMstars - The Yoga Network

  • Vegan Gnocchi with Edamame and Caramelized Leek Turmeric Sauce

    Not only is Vegan Gnocchi possible, but it’s also very tasty! P We got this recipe for Vegan Gnocchi with Edamame and Caramelized Leek Turmeric Sauce from Chef Adam Kenworthy, and we think you’re really going to like it. Plus it’s gluten-free! These delicious, pillowy morsels are made from russet potatoes and butternut squash. Give his recipe a try, then check him out on Instagram for more vegan inspiration.

    2 med sized russet potatoes
    1 half large butternut squash
    3/4 cup bobs GF flour blend
    2 tbs extra virgin olive oil
    2 tsp sea salt
    1 tsp black pepper

    Roast potatoes and butternut squash. Once cooked use grater to break down potato and squash. Mix in olive oil, salt, pepper, gf flour blend, kneed until dough forms. Add the gnocchi to boiling water and reduce the temperature, it will float once it’s cooked. Strain then, add to hot oiled pan and sear both sides to give a crispy texture.

    Leek Sauce
    1 Leek Finely chopped
    2 tbs coconut oil
    1 can coconut milk
    Clear rum
    2 cloves garlic
    1 tbs turmeric powder
    2 tbs coconut sugar
    Salt to taste

    Sautée leeks in coconut oil, once they are cooked add a little rum. Ignite and burn off the alcohol. After add minced garlic and coconut sugar. Allow to cook together. Add coconut milk and turmeric powder. Finish with salt to taste.

    Curcumin is a component of turmeric powder that reduces inflammation. The Turmeric Curcumin in this recipe adds to its overall health benefits.

    By Adam Kenworthy

    Find More Great Recipes On OMstars – The Yoga Network!

    Chef Adam Kenworthy vegan recipes on OMstars

  • Vegan Falafels

    These days, with so many resources available on the internet, eating healthy is easier than ever. We love looking for recipes from our favorite vegan foodies all over the web, and this week, we were lucky enough to come across this middle eastern treat courtesy of Natalie Prigoone. So, grab your food processor and a can of chickpeas and let’s get cooking! 

    These cute little falafels were made by my mum. I made the accompanying babganoush and tzadziki . This is when cooking works: Everyone does their little bit and then brings it together for something far greater.

    Falafel recipe

    400g can chickpeas
    1/3 cup organic besan flour
    1/4 cup chopped parsley
    1 small onion
    Salt and pepper
    1 tsp ground coriander seeds
    1/2 tsp ground cumin
    2 cloves garlic (crushed or use micro plane for a fine grate.



    Hand chop herbs, and onion.

    Drain and rinse chickpeas.

    Blend all ingredients in food processor on the pulse option. You don’t want mush. Keep it a little chunky. Scrape down sides as you go.

    Refrigerate mixture in a bowl for 30 minutes to firm up.

    Roll into small small balls and shallow fry in your favourite oil. Coconut or olive oil work well.

    Cook both sides until golden.

    Serve with salad, pita, babaganoush and tzadziki. Yum.

    NOTE: Reserve the liquid for something else. It’s called Aquafaba and is a great vegan substitute for an egg in a meringue. Many other uses.

    By Natalie Prigoone

    Natalie Prigoone, the great uncooking


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  • Vegan Caesar Salad

    Who doesn’t love a good Caesar salad? With summer just around the corner, we’re really craving lighter food options here at OMstars, and this recipe by the sensational, Lee Holmes, is just perfect. With simple ingredients that are easily accessible at your local grocery store, and less than 30 minutes of your time, you can easily whip up this vegan version of yet another fan favorite.

    Vegan Caesar Salad


    • 3 tablespoons extra virgin olive oil
    • 1 block of tempeh, chopped into (1/4 inch) cubes
    • 3 tablespoons wheat-free tamari
    • 1 Cos lettuce, washed, dried and torn
    • 1 small bunch shallots, roughly chopped



    • Heat the olive oil in a frying pan over medium heat and fry the tempeh for five to ten minutes, or until golden. Add the tamari and heat until warm. Remove from the heat and set aside to cool.
    • To make the dressing, mix all the dressing ingredients together in a bowl.
    • Place the Cos and shallots in a bowl and spoon over the dressing, tossing to ensure the salad is evenly coated. Sprinkle the cooled tempeh over the top and serve.

    By Lee Holmes

    Follower her on instagram @leesupercharged 

    Check out Lee’s website superchargedfoods.com

    Lee Holmes, Gut Friendly Food Expert, Super charged foods, recipes, OMstars

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  • Homemade Shakshuka [VEGAN] [EGG-FREE] [SOY-FREE]

    When I first heard about shakshukas, I so intrigued by the dish. It’s stewed tomatoes and spices topped with baked eggs, and is commonly eaten for breakfast in Israel, Northern Africa, and the Middle East. I’m a huge fan of tomato-based dishes and always wanted to try a vegan version of it. No vegan restaurant ever served it, though, so I resorted to daydreaming about spoonfuls of tomatoey shakshuka.

    Because I want this blog to highlight how easy it is to eat culturally significant foods from around the world without straying from a plant-based diet, I figured it was time I stop waiting for someone else to make me a shakshuka, and just make one on my own. I researched authentic recipes and then came up with one on my own that catered to my tastes and needs. I’m excited to show people how easy it is to travel the world, tasting authentic cuisine, all while maintaining a vegan diet.


    Shakshukas are meant to be highly aromatic dishes with a spicy kick. I’m not in love with spicy foods (I can handle moderate spiciness but anything more than that makes my food unenjoyable) so I toyed around with some traditional recipes to suit my more mild taste. That being said, if you’re a spice fiend then feel free to add in one or two extra peppers or a bit more cayenne pepper to bring the kick up a notch. Additionally, traditional shakshuka recipes call for a sprinkling of fresh parsley on top (which I did) but I actually feel like fresh torn basil would taste better. If you’re not a fan of fresh parsley, feel free to sub for basil or simply omit the herbs altogether. 


    -1 28 oz can chopped tomatoes, with juices

    -1 yellow onion, halved and sliced thinly

    -2 jalapeno peppers, cored, deseeded, de-stemmed and chopped

    -1 red bell pepper, chopped

    -4 garlic cloves, sliced thin

    -7 or 8 slices of soft tofu about 3/4 of an inch thick

    -2 tbs Extra Virgin Olive Oil

    -1 tbs paprika

    -1 tbs cumin

    -1/8 tbs cayenne pepper

    -salt and pepper to taste

    -fresh parsley or fresh basil for garnish (optional)

    -sliced bread or pita for dipping

    In a cast iron skillet, combine the olive oil, thinly sliced onions, and red bell pepper. Season with salt and pepper. Cook on medium heat for about 7 minutes, or until the onion is translucent and the red bell pepper is tender. Next, add chopped jalapenos and garlic. Cook for another 3-5 minutes, or until the garlic is tender and the jalapenos are fragrant. Slowly pour in the can of chopped tomatoes, including the juices. Then, mix in the cayenne pepper, cumin, and paprika. Let simmer for about 15 minutes. When the mixture has thickened into a saucy consistency, place the tofu on top of the mixture. Spoon some of the sauce on top of the tofu pieces and let cook for 7-10 more minutes. Once the tofu is soft and has absorbed a bit of the shakshuka sauce, remove from heat. Sprinkle fresh parsley or basil on top of the shakshuka. Serve with fresh bread or pita bread. Enjoy!

    By Devyn Howard

    Devyn Howard, Vegan Food Blogger

  • Zucchini Roll Up, Over a Bed of Arugula

    What’s for lunch? Chef Adam Kenworthy’s Zucchini Roll Up Over a Bed of Wild Arugula! These zucchini roll ups are stuffed with roasted garlic and sweet potato, served over a bed of wild arugula, topped with a Tahini vinaigrette, some chopped basil and toasted sunflower seeds. Explore the full recipe, then give it a try and let us know what you think!


    1-2 Zucchini

    1 large sweet potato

    3 cloves of garlic

    1 Tbs Olive Oil

    Salt to taste


    Tahini Dressing

    Sunflower seeds

    Chopped Basil


    1. Mandolin zucchini into thin lengthwise cross sections using the flesh on the outside and avoiding the center seeded area.
    2. Peel sweet potato and cut into small squares
    3. Add 2 tbsp olive oil to a heated pan.
    4. When oil is hot, add sweet potato and 3 cloves of minced garlic.
    5. Once Sweet Potato starts to brown reduce heat, add salt to taste, stir well and keep cooking for another 5 minutes, then set aside
    6. Take approximately five zucchini slices and line them so they are overlapping. Put 2-3 tablespoons of sweet potato filling inside and roll up tightly and evenly.
    7. Put the zucchini roll ups onto a baking sheet and into the oven for 8-10 minutes at 300F.
    8. Remove from the oven, then place over a bed of arugula, top with Tahini dressing and sprinkle with sunflower seeds

    Tahini dressing
    Olive oil
    Apple cider vinegar
    Lemon juice
    Cracked pepper
    Water (to thin)
    Sweetener (of your choice, optional —> to soften up the bitterness of the tahini.

    By Adam Kenworth

    Get More Vegan Recipes On OMstars


  • Cucumber Pasta – Not Your Average Pesto

    Contrary to what many people believe, eating an entirely plant based diet is not difficult at all! There are all sorts of great recipes out there for you to try if your experimenting with a vegan lifestyle change, or jumping in head first. We love sharing plant-based recipes from awesome foodies like Adam Kenworthy, and today we are sharing his recipe for Cucumber Pasta with a homemade pesto sauce.

    Robust flavor, unbelievably hydrating.  Will leave you refreshed and vibrant.


    • Parsley
    • Cilantro
    • Basil
    • Pumpkin Seeds
    • Pine Nuts
    • Hemp Seeds
    • Coriander Seeds
    • Pink Himalayan Salt
    • 1 Jalapeno (no seeds)
    • Black pepper
    • Lemon
    • 3 Cucumbers
    • Garlic
    • V.O.O

    Noodle Preparation:

    Begin with grating the cucumbers. If the cucumber is organic I grate with the skin.  If it is not organic cut the skin off and toss it.  Many of the chemical residues are found in the skin.  Just another reason to buy organic, because the skin of the cucumber contains many vitamins and minerals.   I find the best way is to grate into a strainer.  Use a pot underneath the strainer to catch the cucumber juice coming from the grated cucumber noodles.  Once all three are grated gently press to remove the rest of the juice.  pour the juice into a glass.

    Pesto Preparation:

    Toss the parsley, cilantro and basil into a food processor or blender. Add in the hemp seeds, pumpkin seeds and pine nuts.  Next throw in the pink himalayan salt, black pepper,  jalapeno sliced with no seeds and one clove of garlic.  Finish off by adding juice squeezed from half of a lemon and extra virgin olive oil (a friendly dash).  Add a touch of the cucumber juice set aside.   If it is too thick, the cucumber juice does a great job of making it a lighter more whipped pesto which I find it great not only with pasta but also as a spread or a dip.


    Add the noodles which have much of the juice squeezed out through a strainer into a separate bowl.  Add a generous amount of pesto and mix together.  Put the noodles and pesto mixture onto a plate. Optional garnish on top is halved grape or cherry tomatoes.  Place a peice of parsley on top to finish off the plate.  Lightly sprinkle a little salt and pepper on top for the finishing touch.

    By Adam Kenworthy

    Adam is a private chef & healthy living coach who divides his time between working in New York City and Nicaragua, where he has founded a non-profit organic fruit farm (Finca Santa Marta.) In his spare time, he can be found trail running in Central park and finding serenity in the waves of Long Island.

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