We had an amazing vegan cooking class with Elizabeth Lim with Kale and Coconuts last week and she was so gracious to share all of these incredible recipes with you guys!!! These make eating vegan sooo easy and delicious. Tag us on instagram when you try them @highvibelivin @kale.and.coconuts and let us know how much you love them! 


  • 4 small sweet potatoes, cut into wedges
  • 4 Tablespoons unrefined virgin coconut oil, melted
  • sea salt
  • 2 15-ounce cans black beans
  • juice ½ lime
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 3 cups cooked quinoa
  • 1 bunch kale, destemmed and thinly sliced

 Cilantro-Miso Sauce:

  • 2 jalapenos, seeds removed
  • 1 cup fresh cilantro leaves
  • 2 Tablespoons sweet white miso paste
  • 1 medium clove garlic
  • Juice from ½ lime
  • ½ cup soy-free Vegenaise
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste

Preheat the oven 425 degrees. Line a large baking sheet with parchment paper. Toss the sweet potatoes to coat with coconut oil, and arrange them on the prepared baking sheet. Sprinkle with salt and pepper. Roast for 30-35 minutes, until tender and caramelized.

Meanwhile, pour the beans and bean liquid into a medium saucepan. Add the lime juice, cumin, and salt and simmer for 10-15 minutes.

To make the sauce, put all ingredients into a blender and blend until smooth.

To prep kale, drizzle with a few drops of olive oil and pinch of salt if desired, and use your hands to massage the kale until it is tender, about 2-3 minutes.

To assemble your bowl, place a scoop of rice/quinoa at the bottom of your bowl. Place a handful of kale next to the grains. Top with black beans, sweet potatoes, and drizzle with sauce.




Vegan Jalapeno Cashew Queso:

  • ½ small yellow onion, chopped
  • 1 medium carrot, peeled and chopped
  • ½ cup chopped, unpeeled Yukon gold potatoes (about ½ pound potatoes)
  • 1 cup water
  • 1/2 cup raw cashews, soaked for 4-6 hours (or 20 minutes in very hot water) and drained
  • 2 Tablespoons nutritional yeast
  • 1 small garlic clove
  • 2 jalapenos, seeded
  • juice of ½ lemon
  • 2 teaspoons sea salt
  • Freshly ground black pepper to taste

Lentil Taco Meat:

  • 2 Tablespoons extra virgin olive oil or avocado oil
  • 1 medium onion, diced
  • 2 medium garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • ¾ teaspoon ground chipotle powder (use less if you don’t like spicy)
  • ¼ teaspoon onion powder
  • 1 teaspoon sea salt
  • a few grinds black pepper
  • 1 cup French green or black lentils, rinsed and drained
  • 2 ½ cups water

Tortilla Chips, for serving (see below for homemade baked tortilla chips)

Suggested Toppings: salsa, diced avocado or guacamole, sliced radishes, sliced scallions, fire-roasted corn, quartered cherry tomatoes, fresh cilantro leaves, jalapeno slices, toasted pepitas

  1. To make the queso, combine the onion, carrot, potatoes, and water in a small saucepan. Bring to a boil over high heat, then cover and lower to a simmer. Simmer for 15 minutes.
  2. Meanwhile, add the cashews, nutritional yeast, garlic, jalapeno, lemon, salt, and pepper to a blender.
  3. While still hot, add the cooked vegetables AND the hot cooking water to the blender. Blend on high until everything is completely pureed and smooth and you have something that resembles a cheese sauce. Serve immediately or pour back into the saucepan and keep warm over low until ready to serve.
  4. To make the lentil taco meat, heat the oil over medium in a medium pot until warm. Add the onion and garlic and sauté until tender, about 6 minutes. Add the spices, salt, and pepper, and stir until fragrant, stirring constantly, about a minute. Add the lentils and water, bring to a boil, lower to a simmer, and cook covered for 25 minutes.
  5. Uncover the lentils and turn the heat up slightly. Allow the lentils to continue to cook at a lively simmer, stirring occasionally, until they are completely tender and all of the water has been absorbed, about another 15 minutes.
  6. To assemble your nachos, arrange one layer of tortilla chips onto a platter or plate. Top with lentils, cashew queso, and other toppings. Repeat with another layer of chips, lentils, queso, and remaining toppings. Serve immediately.


  • 8 corn tortillas
  • extra-virgin olive oil or avocado
  • sea salt
  1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Brush both sides of the tortillas with oil. Cut each tortilla into quarters, then arrange on prepared baking sheets. Sprinkle with salt.
  2. Bake for 20 minutes, until crispy.





  • ¾ cup unsweetened, unsalted creamy almond butter
  • 5 Medjool dates, pitted
  • 2 Tablespoons coconut butter (aka coconut manna)
  • 2 teaspoons lucuma powder
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  • 2 Tablespoons raw hemp seeds
  • 2 Tablespoons raw cacao nibs

Place almond butter, dates, coconut butter, lucuma powder, vanilla, and salt in a food processor. Process until the dates are pulverized and smooth and everything is well combined.

Stir in hemp seeds and cacao nibs by hand with a wooden spoon or spatula. Using a mini cookie scoop or a Tablespoon, roll the dough into little balls. Place on a baking sheet or plate and refrigerate until firm, about 30 minutes. Cover if refrigerating longer than an hour. Can be stored in the refrigerator for a couple of weeks.




  • ¼ cup raw almonds
  • ¼ cup raw hazelnuts
  • ¼ cup raw walnuts
  • ¼ cup Medjool dates, pitted
  • 1 Tablespoon unsweetened shredded coconut
  • 1 teaspoon chia seeds
  • 1 teaspoon hemp seeds
  • 1 Tablespoon unrefined coconut oil
  • ½ teaspoon flaky sea salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon pure vanilla extract

Place all ingredients in a food processor and pulse until the ingredients are combined and the nuts are chopped up a bit. Store in an airtight container in the pantry for a few days or the refrigerator for a few weeks.