Recipes for Copina Co. Products

Easy vegan and paleo snack idea! I mean... my diet already consists of half mushrooms, avocado, and sweet potato, so why not put them on toast together? 🤓❤️ Made this SHROOMY and eggplant-y sweet potato avocado toast pair the other day and it was just heaven. The texture is soft and buttery with the avocado oil and avocado against the smokiness of the mushrooms and eggplant.

This insanely delicious and insanely easy weeknight-friendly meal is totally vegan, gluten-free, and easy to toss together in a snap. It’s a Vegan Spiced Cauliflower and Lentil Soup and it’s my new obsession. The soup is almost like a stew. but still feels light with the cauliflower in there. The spices go beautifully with the cauliflower and the lentils which pack the recipe with protein.

There’s honestly nothing better to pair with the crisp air than this easy keto, paleo, and dairy-free roasted butternut squash soup. It’s made with bone broth, but can also be done with veggie broth to make it vegan. I added the bone broth for extra protein and collagen, both of which have made a huge difference in my healthy.

Getting tired of the same tomato based sauces? Look no further. This vegan and paleo-friendly, creamy roasted red pepper sauce is an easy alternative that will be sure to prove itself delicious. Low key my new favorite dish. I made this in under 20 minutes last night and devoured it in about 5. The broiled and slightly charred red peppers give the sauce a fantastic smoky flavor that goes great over chickpea pasta. I then topped my dish with some mushrooms and kale sautéed in avocado oil. This creamy sauce is robust, delicious and made from healthy veggies.

Ramen can absolutely be magical! This noodle bowl is made from a rich, thick broth base using curry powder, light coconut milk, and a touch of turmeric with a little water. I added some of my favorite greens including sautéed kale and green onions along with sesame seeds, marinated tofu and watermelon radishes. This dish is so satisfying and surprisingly simple. Can’t wait for you to create it!

This pesto is nourishing and flavorful because of the organic and fresh ingredients I used including fresh basil from my herb garden and a choice selection of olive oil.

A vibrant pata bowl perfect for spring and beyond! I used one of my favorite gluten-free quinoa pasta and made the green sauce using garlic, spinach, sea salt and almond milk. It’s a perfect meal prep dish!

Perfect any night meals what up 🙌🏻❤️ This easy pasta is vegan, gluten-free, grain-free and the most delicious comfort food. It’s quickly become my new go-to when I’m home late and want to spend zero time cooking. I took the creamy mushrooms that I normally put on toast and topped them over pasta and the result was a new kitchen staple. Just looking at this photo makes me hungry for it again! The creaminess of unsweetened almond yogurt replaces heavy creamy and balances out the earthy mushroom and garlic flavor perfectly. It’s perfect for sharing too! 

Glowed-up ramen for President! Here’s a little lunch, dinner, or anytime comfort food for you. My favorite thing in the world is re-imagining typical comfort foods and nothing says comfort food like a warm bowl of ramen. You might not think of instant ramen as something healthy, but it really can be! I hack my ramen by adding clean proteins like eggs, good fats, fermented things, and some greens to every bowl and this one is my absolute favorite.

You know those kind of “everything in the fridge” dinners? They always turn out the best! This easy weeknight vegan and gluten-free pasta dinner is the most delicious way to feed yourself when you feel like you have nothing in your kitchen. This is a cashew kale pesto with pasta, roasted sweet potato, avocado, roasted chickpeas, and microgreens. The avocado adds a buttery mouthfeel, the microgreens add freshness, the chickpeas bring some crunch, and the sweet potato adds some sweetness that balances out the tang of the pesto. Try it out! Pesto can be made fresh in a few minutes or stored frozen for a later date which is what I did here.

Easy anytime meal idea: plant-based creamy mushroom sourdough toast! It’s an incredibly cozy time of year right now that deserves incredibly cozy meals. I’m all about this dish. It’s plant-based, easy to prep, took 5 minutes to make, and was absolutely insanely delicious. 

All I think of when I look at Fall squashes is how they belong in my blender😊🙌🏻🍁Easy vegan, dairy-free, and grain-free roasted kabocha squash soup coming in hot! I made this right before I left for the East Coast and just looking at a photo of this soup now impacts me on a spiritual and emotional level 🙌🏻 It’s super easy, super delicious, and absolutely comforting as the weather cools. Try it for yourself! This soup serves 2-3.