Category Archives: Recipes Inspired by Others

These recipes are modified versions of recipes that were created by others

Green Bean & ‘Lentil Pasta’ Salad

2 cups cherry tomatoes
1 large shallot, finely chopped
2 cloves garlic, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon soy sauce or tamari
½ teaspoon oregano
12 ounces lentil pasta
½ lb fresh green beans
¼ cup nutritional yeast
½ cup Italian parsley, chopped
½ cup Italian basil, chopped

In a skillet, saute the first six ingredients until the tomatoes begin to burst. Remove from heat and allow to cool. Cook pasta in water, according to package directions, and add green beans during the last three minutes of cooking. Rinse pasta and green beans in cold water and drain. Place pasta and green beans in a large bowl and toss with tomato mixture and remaining ingredients. Chill and serve.

★★★★★ 5 out of 5 stars—Best ever!

The lentil pasta makes this pasta salad ETL compliant. It’s savory and satisfying. Keep in mind that the leftovers aren’t as great as the newly made pasta salad as the lentil pasta tends to break down a bit after 24 hours and, although the flavor is as wonderful as day one, the texture changes a bit. This was inspired by the recipe Green Bean Pasta Salad, published in the June 2018 Rachel Ray Every Day magazine, page 28.

Sweet Potato Halwa

3 medium sweet potatoes
1 ¼ cup water
½ cup raw cashews
4 pitted dates
¼ teaspoon cardamom powder
a few saffron strands mixed with 1 tablespoon hot water
2 tablespoon finely chopped mixed nuts (almonds, cashews, and/or pistachios)

Bake the sweet potatoes in a 350 degree oven until they are soft on the inside, about 40 minutes or so. While the sweet potatoes are baking, blend 1 ¼ cup water, ½ cup raw cashews, and dates in a high powered blender into a smooth liquid. Peel and mash the sweet potatoes. In a non-stick pan on low heat, add the mashed sweet potatoes and cashew blend and heat up. Add the cardamom powder and simmer for 1 to 2 minutes ensuring that the mixture has little liquid remaining and not completely dry. Add water if necessary. Add the saffron and nuts and mix well. Serve hot.

★★★★★ 5 out of 5 stars—Best ever!

Talk about a great tasting, healthy dessert… this one is it! Sweet potato halwa is a favorite in India. The traditional version is normally loaded with ghee. This nutritarian version is minus the fat, but rich in fiber, potassium, and calcium thanks to the sweet potatoes. This variation was inspired by Tarla Dalal. Her original version may be accessed here: Sweet Potato Halwa

Middle Eastern Quinoa

1 cup quinoa
2 cups water
1 15 ounce can garbanzo beans, drained with liquid reserved
2 limes or small lemons, juiced
2 teaspoons ground cumin
1 tablespoon tahini
1 teaspoon salt (optional)
1 clove garlic
½ teaspoon red pepper flakes, or more to taste
¼ red onion, finely chopped
¼ cup chopped fresh cilantro

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool, completely. Place garbanzo bean liquid, lime or lemon juice, cumin, tahini, one teaspoon salt (optional), garlic, and red pepper flakes together in a blender and puree into a smooth dressing. Combine quinoa, garbanzo beans, and chopped onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper if desired. Serve immediately or chill in refrigerator.

Mideastern Quinoa

★★★★★ 5 out of 5 stars—Best ever!

This is great to serve chilled in the spring and summertime and is also perfect in the fall and winter due to the warming ingredients. Enjoy as a side dish with an entrée that can handle the bold flavor of cumin. This is a Nutritarian and Middle Eastern variation of the Zesty Quinoa on the website. You may find the original recipe here: Zesty Quinoa. If you’ve ever had the original, well, this one is just as amazing.

Creamy Gnocchi Soup

1 1/4 cups finely chopped onion
1 cup small diced carrot
1 cup small diced celery
3 cloves garlic, minced
4 cups chicken-style vegan broth or vegetable broth
1/2 teaspoon dried rosemary
1/2 tsp dried thyme or fresh
1/8 teaspoon nutmeg
2 tablespoons soy sauce, or more if desired
Freshly ground black pepper
1 pound potato gnocchi
1/4 cup nutritional yeast
1 tablespoon dulse powder
6 tablespoons flour
2 1/2 cups water
1 1/2 cup cashews
2 cups packed fresh spinach, roughly chopped

Over medium-high heat, water sauté onion, carrot, and celery for about 6 minutes, add garlic and sauté 1- 2 minutes longer. Pour in broth, add rosemary, thyme, nutmeg and season with soy sauce and pepper to taste. Bring soup to a boil, reduce heat to medium-low, cover and cook about 15-20 minutes.

Add gnocchi to broth mixture, cover and simmer for recommend time directed on package, about 5 minutes. While the gnocchi is cooking in the broth, in a high powered blender, add nutritional yeast, dulse, flour, water, and cashews and blend until smooth and creamy. Slowly add a thin stream of the hot broth to the cashew cream in the blender and mix slowly to temper the cream–this keeps the cream from separating. Once the cream is tempered, slowly add it to the broth and gnocchi while stirring. Add the spinach and cook on low until heated through, a few minutes, stirring occasionally. Do not allow to boil. Serve immediately. Makes about 6 servings.


★★★★★ 5 out of 5 stars—Best ever!

Talk about an amazing one pot meal. This is a Nutritarian variation of the Olive Garden’s Creamy Chicken Gnocchi Soup. If you’ve had the original, you know it rocks. This one, minus the chicken, butter, heavy cream, and oil, will equally rock—vegan style, without the crap!

Onion, Spinach & White Bean Soup

2 large onions, chopped
2 cloves garlic, chopped
2 cups no-salt or low-salt vegetable broth
2 cups or 2-16 ounce cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup brown rice
2 cups packed fresh spinach
2 teaspoons powdered dulse
1 teaspoon soy sauce
½ teaspoon pepper

Heat a soup pot over medium heat. Add the onions and garlic and water saute until tender, about 5 minutes. Stir in the vegetable broth, beans, bay leaves, cumin, and brown rice. Bring to a boil, then reduce the heat to low. Cover, and simmer for 20 minutes—or until the rice is done. Stir in spinach and the remaining seasonings. Serve immediately.


★★★★ 4 out of 5 stars—Loved it!

In all four seasons, this soup will give comfort, warmth, and satisfaction. The original recipe was tweaked just a bit to fit into the Nutritarian lifestyle with the change-up of chicken broth to vegetable broth and salt to dulse & soy sauce. If you have vegan chicken-flavored broth on hand and would like to use it in place of the vegetable broth as in the original version, use it and consider omitting the dulse and soy sauce to help cut down on the salt that it likely contains.

Garlic Goddess Dressing

3 cloves garlic
4 green onions
½ cup fresh parsley
2 tablespoons tahini
2 tablespoons nutritional yeast
1 tablespoon miso
1/3 cup water
2 tablespoons freshly squeezed lemon juice
1 teaspoon powdered dulse

Put the garlic, green onions, and parsley in a food processor and pulse to chop them up. Then add the remaining ingredients and blend until very smooth. Scrape down the sides a few times with a rubber spatula.


★★★★★ 5 out of 5 stars—Best ever!

Talk about a great dressing! The fresh, powerful flavors in this recipe will ignite your tastebuds. Isa Chandra Moskowitz’s original recipe, Green Goddess Garlic Dressing, inspired this Nutritarian version. You can view the original version here:

Hungarian Mushroom Soup

1 large onion, chopped
1 pound fresh mushrooms, sliced
1 tablespoon dill weed
1 tablespoon paprika
2 tablespoon soy sauce
2 cups vegetable broth, no or low salt
1 cup nut or soy milk
2 tablespoons arrowroot
Pepper to taste
1 tablespoon lemon juice
¼ cup chopped parsley
½ cup cashews
1 clove garlic
¾ cup water
1 tablespoon champagne vinegar

Water sauté the onions for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce, and broth. Reduce heat to low and simmer for 15 minutes.

In a separate bowl, whisk the milk and arrowroot together and add this to the soup and stir well to blend. Add the pepper, lemon juice, and parsley and stir to mix. Cover and simmer for 15 minutes more, stirring occasionally.

While the soup is cooking, blend the cashews, garlic, water, and vinegar in a high powered blender until smooth, like sour cream. Add this cream to the soup and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately. This makes four servings.

Hungarian Mushroom Soup

★★★★★ 5 out of 5 stars—Best ever!

This favorite was inspired by a recipe on Although this Nutritarian soup is slightly different than the original one that calls for butter, salt, milk, and sour cream, it has the essence of a true Hungarian mushroom soup—rich, satisfying, and heartwarming. The “M” part of your G-BOMBS should be all these things and this recipe delivers.

Creamy Cauliflower Soup

3 whole cloves garlic
1 large onion, chopped
1 large head cauliflower, chopped
8 cups vegetable broth
½ cup raw unsalted cashews
1 tablespoon soy sauce (optional)
Grated nutmeg for garnish

In a large, non-stick saucepan (sprayed with a quick shot of non-stick oil if needed), sauté the garlic and onions for about 3 minutes, until the vegetables are soft. Add the cauliflower and sauté for another minute. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for 20 to 30 minutes, until the cauliflower is completely tender. Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and blast on high for about 1 minute, until smooth and creamy. Return the soup to the saucepan, add the soy sauce, if using, and warm it over low heat. Garnish with a touch of grated nutmeg.


★★★★★ 5 out of 5 stars—Best ever!

Creamy, flavorful, and satisfying… this soup has it all for as simple as it is to make. This recipe was inspired by the original “Creamy Cauliflower Soup” by The Blender Girl:

Zesty Quinoa Salad

1 cup quinoa
2 cups water
½ avocado
¼ cup water
Juice of 2 limes
1 tablespoon dulse
2 teaspoons ground cumin
½ teaspoon red pepper flakes
1 ½ cups cherry tomatoes, halved
2 cup black beans, rinsed & drained (or one 15 ounce can)
5 green onions, finely chopped
¼ cup cilantro, finely chopped
Pepper to taste

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool. Blend avocado, water, lime juice, dulse, cumin, and red pepper flakes together until it has a smooth, dressing-like consistency. Add more water if necessary. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with pepper. Serve immediately or chill in refrigerator.

Zesty Quinoa Salad

★★★★★ 5 out of 5 stars

This is my go-to quinoa recipe and one of my favorite meals of all-time. I’ve made this salad many times over the past year and the entire family loves it. It can be served as a side dish or as a complete meal on its own. It satisfies and is packed full of flavor. Your taste buds will be pleased. This recipe was adapted from the original version submitted by scrumdiddly on at: Original Zesty Quinoa Salad. The original version rates 5 stars as well.