Nourish 07/ 20/ 2020

Vegan Recipes from Sakara Life

Classic Banana Bread with Vanilla-Tahini Butter

Screen Shot 2020-07-20 at 12.58.31 PM

Ingredients (Makes 12 slices):

For the banana bread

  • 1 tablespoon flaxseed meal
  • 3 tablespoons extra-virgin coconut oil, melted, plus more for the pan
  • 3 medium-ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup coconut palm sugar
  • 3 tablespoons raw honey
  • 3 1/2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups almond meal
  • 1 1/2 cups oat flour
  • 1 1/2 cups gluten-free oats
  • 3/4 cup almonds, finely chopped
  • 1 cup hazelnuts, finely chopped

For the vanilla-tahini butter

  • 1 cup store-bought organic pumpkin puree
  • 1 cup tahini
  • 2 tablespoons wildflower honey
  • 1/2 teaspoon pure vanilla extract
  • Himalayan salt, to taste


  1. Make the banana bread: In a small bowl, stir together the flaxseed meal with 2 tablespoons of water. Allow the mixture to sit for 2 minutes to thicken slightly.
  2. Preheat the oven to 350 F. Lightly grease an 8 by 4 1/2 inch loaf pan with oil and set aside.
  3. In a large bowl, whisk together the bananas, vanilla, oil, sugar, honey, baking powder, salt, cinnamon, and flaxseed meal-water mixture. Add the almond meal, flour, and oats. Stir until combined. Fold in the almonds and hazelnuts.
  4. Pour the batter into the prepared loaf pan and bake for 1 hour, or until the bread feels firm and the top has turned golden brown and is slightly cracked. If the bread starts to brown too quickly, cover with foil and continue baking. 
  5. Make the vanilla-tahini butter: In a food processor or blender, combine the pumpkin, tahini, honey, and vanilla with a pinch of salt and blend until smooth.
  6. Enjoy the bread warm, slathered with the tahini butter and a tiny sprinkle of salt. Store leftovers in the fridge—the bread for up to 3 days, the tahini for up to 5. This bread also freezes well. Wrap the loaf in foil and a freezer-safe plastic bag and store in the freezer for up to 2 months.


Taco Salad with Walnut “Chorizo”

taco_saladFrom Eat Clean Play Dirty: Recipes for a Body and Life You Love (Sakara Life)

We make our taco salad with classic flavors, including homemade pico de gallo (though you could also buy a fresh version from the grocery store), but the star is the spicy walnut “chorizo” that’s flavorful and satisfying. Walnuts are a source of omega-3 fatty acids, which nourishes the brain and keeps hormones vibrant and in balance. Plus, with fiber-rich black beans and liver-detoxifying cilantro, this dinner is a delicious way to support the microbiome. You can serve this dish as is or add a stack of warm corn tortillas and reimagine as tacos. 

Ingredients (Serves 4):

Pico de Gallo

4 Roma Tomatoes, diced

1 large shallot, minced

2 scallions (white and green parts), thinly sliced

2 cloves garlic, minced

¼ to ½ jalapeno (depending on how much heat you like), seeded and minced

4 sprigs fresh cilantro, eaves chopped

1 tablespoon extra-virgin olive oil

Juice of 1 lime

Himalayan salt

Walnut “Chorizo”:

1 cup raw walnuts

1 teaspoon chili powder

1 teaspoon smoked paprika 

½ teaspoon ground cumin

2 teaspoons tamari soy sauce

2 teaspoons fresh lime juice

1 teaspoon wildflower honey

Himalayan salt

Salad Base:

2 avocados, pitted and peeled

Himalayan salt

1 cup, cooked and canned black beans, rinsed and drained

Juice of 1 lemon

12 cups mixed greens

2 cups shredded cabbage

8 sprigs fresh cilantro, leaves picked

¼ cup pumpkin seeds

Lime wedges, for serving


Make the pico de gallo: In a medium bowl, combine the tomatoes, shallot, scallions, garlic, jalapeño, and cilantro and toss with the oil, lime juice, and a pinch of salt. Let the mixture marinate while you make the “chorizo” and the salad.

Make the “chorizo”: In a food processor, combine all the ingredients with a pinch of salt and process until the mixture begins to stick to itself but isn’t totally smooth. Set aside. 

Assemble the salad: In a small bowl, mash the avocados with a pinch of salt.

In another small bowl, toss the black beans with the lemon juice and a pinch of salt. 

Divide the greens and cabbage among 4-large plates. Top with the pico de gallo (juices and all), black beans (make sure to include some of the lemon juice), crumbles of the walnut “chorizo,” and the avocado smash. Garnish with the cilantro leaves and pumpkin seeds and serve with lime wedges. 


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