Ingredients:

• - 1 170g tub beetroot and horseradish houmous
• - 300g mixed radishes
• - 2 tbsp. light oil
• - 1 tsp salt

Preparation:

1. Pre heat the oven to 160°C
2. Cut the radishes in half and place in a baking dish, drizzle with the oil and roast for about 20minutes.
3. Spread the houmous onto a serving plate.
4. Remove from the oven and season with salt.
5. Spoon on top of the beetroot and horseradish houmous
6. Credit: @natalie.naturally

Ingredients:

• - For the butternut ‘pasta’:
• - 1 butternut squash
• - 1 tsp olive oil
• - 1 tsp maple syrup
• - 8 sage leaves (fresh)
• - Black pepper
• - For the tomato sauce:
• - 1 tsp olive oil
• - 1 tsp cumin
• - 1 tsp smoked paprika
• - ½ tsp cinnamon
• - 6 cloves garlic
• - 1 red chilli
• - 1 red onion
• - 250g chestnut mushrooms
• - 4 medium tomatoes (you could also use a tin of chopped tomatoes; cooking time will be less)
• - 2 tsp red pepper / tomato puree
• - 125 ml red wine
• - 1 tbsp vinegar (red wine or balsamic)
• - Black pepper
• - For the white sauce:
• - 1 tsp olive oil
• - 3 cloves garlic
• - ½ tsp turmeric
• - ½ tsp cumin
• - 1 tbsp coconut flour
• - 125 ml non-dairy milk
• - 350g silken firm tofu
• - 1 tbsp lemon juice
• - 3 tbsp nutritional yeast
• - 1 tsp wholegrain mustard
• - Himalayan pink salt, to taste
• - 250g baby spinach
• - 2 vegan sausages (such as Field Roast, Chipotle flavour) sliced into thin discs
• - Handful of grated vegan cheese

Preparation:

1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
2. To prepare the butternut, begin by peeling with a sharp knife. I find the easiest way to do this is to first slice off the ends, followed by cutting it in half across the middle. You can now slice the skin off from top to bottom on each half. Once peeled, cut each half lengthways through the middle and scoop the seeds and stringy bits from the bottom half. Now slice each segment thinly, so you have lots of half crescent ‘pasta’ sheets.
3. Lay the butternut slices on an oven tray and drizzle over the olive oil and maple syrup. Chop the sage leaves into 1cm wide ribbons and sprinkle these on with some black pepper. Cook in the oven for 25 minutes.
4. While the butternut slices are cooking, prepare the tomato sauce. Finely chop the red onion, garlic and chilli and chop the mushrooms into quarters. Heat the olive oil on a medium heat in a large pan and add the spices: cooking these first releases the flavours. Add the onion, garlic, chilli and mushrooms and cook for about 10 minutes (or when slightly browned and soft).
5. Chop the tomatoes into small chunks and add these to the pan with the pepper/tomato paste, red wine and vinegar. Simmer for 30-40 minutes, or until reduced. It should be thick, but still loose. Add the black pepper towards the end of cooking.
6. While the tomato sauce is reducing you can make the white sauce. Heat the olive oil on a medium heat in a saucepan and add the spices and garlic. Keep an eye on the garlic – you want it to brown lightly but not burn. Once the garlic has begun to colour stir in the flour – much like making a roux for a béchamel sauce. Stir for a minute and then add the milk to create a sauce, continuing to stir. Next, add the tofu and mash it into the sauce using the back of the spoon. You can now stir in the remaining ingredients and leave to simmer for 10 minutes. Again, it should be thick but loose.
7. Finally, wilt the spinach by putting it in a pan on a low heat. Give it a stir and drain the water- this only takes about 5 minutes.
8. Now for the assembly! Layer the ingredients in a deep dish or tin. I put mine together in the following order: tomato sauce, white sauce, spinach and sausage slices, butternut squash. Repeat until you have used all the ingredients and finish with a sprinkling of cheese.
9. Cook in the oven for 20 minutes, or until the top is nice and crisp. Let it stand for 5 minutes before serving, so that the layers hold their shape.
10. Wonderful! Serve with steamed greens and a Miso dressing, which work really well as a contrasting tang to all of the earthy flavours of the lasagne.
11. Love this recipe? There’s more where that came from! Sign up to Veganuary and we’ll send you our celebrity cookbook, meal plans, recipes, nutritional advice and more – all for free!

Ingredients:

• - For the patties:
• - 1 can black beans rinsed and drained.
• - 1/4 large beetroot, grated
• - 1 clove garlic, minced
• - salt and pepper to taste
• - 1/2 teaspoon coriander
• - 1/2 teaspoon cumin
• - 1/2 teaspoon cayenne pepper
• - 1 teaspoon chilli flakes
• - 1 T coconut oil
• - 1 chia egg
• - 1/4 red onion diced finely
• - 1/4 cup oat flour
• - To assemble your burger:
• - 4 wholemeal buns
• - Sliced tomato
• - Baby spinach
• - Red onion sliced into rings
• - Guacamole
• - Ketchup

Preparation:

1. Serves 4
2. Method
3. Preheat oven to 180c bake
4. Saute garlic, onion, herbs and spices with the coconut oil until onion becomes translucent
5. Stir in half of your black beans and sauté for another minute or so
6. Remove from the heat and transfer mixture to a food processor with the beetroot, salt and pepper, chia egg and oat flour
7. Process until mixture is well combined, you want it smooth but still relatively chunky
8. Add in the remaining black beans and pulse until combined, still leaving it quite chunky so you can partially see the black beans
9. With wet hands form into 4 medium sized patties around 2 cm thick
10. Pop onto a tray and place in the fridge for around 30 minutes to firm up
11. Bake for 30 minutes, carefully turning over after 15 minutes
12. Once cooked, serve on a toasted wholemeal bun with your burger staples (spinach, red onion, tomato, guacamole, ketchup)
13. ** Best enjoyed with a side of baked sweet potato fries

Ingredients:

• - ½ Courgette
• - 2 Potatoes
• - 200g Flour
• - 1/3 Carrot
• - 1 Green Chilli
• - 1 Red Chilli
• - 3 Soaked Shiitake Mushrooms
• - Radish
• - Ready-cut Kelp (for vegetable stock only)
• - A pinch of salt
• - Naturally Brewed Soy Sauce
• - Sesame Seeds

Preparation:

1. Steam or boil the potatoes and mash once they are soft enough.
2. Add the flour and a pinch of salt to the mashed potatoes and mix to make a batter. Add water if needed. Leave the batter to rest in a plastic bag or a layer of wet cloth.
3. While waiting, prepare a vegetable stock by boiling the shiitake mushrooms, radish and ready-cut kelp. Once cooked, remove the mushrooms, chop into bite-sized pieces and place back into the stock. Remove the kelp to use as a topping later.
4. Cut the courgette and carrot into half-moon shaped pieces. Finely chop or mince the chillies and mix them with a small amount of soy sauce, sesame seeds and salt to taste.
5. Hand-pull the batter into flat, bite-sized pieces, add to the stock and bring to a boil.
6. When the hand-pulled noodles are almost cooked, add the courgette and carrot pieces and bring to a boil again. Season with soy sauce and salt to taste.
7. Pour into a bowl and add the kelp on top. Serve with the chilli in a separate bowl.

Ingredients:

• - 200g Rice (we’ve used whole grain but you can use an alternative) 40ml of olive oil (may add more according to personal taste)
• - 1 large chopped onion
• - 1 clove of garlic finely chopped
• - 150g of Spinach
• - Salt (to taste)
• - 1 Lemon
• - Olives
• - 200g humus

Preparation:

1. Want to impress your friends with a dish that sounds impressive but is relatively simple to make? Invite them over for a Spanakorizo! It’s a Greek dish that is served either hot or cold but either way you get to say the name of it and look like the coolest banana in he bunch.
2. The Greeks typically serve this with feta, olives and lemon. You can adapt this by substituting with a vegan cheese.
3. Serves 6
4. cook the rice according to the instructions on the packaging.
5. in another large pot, using olive oil sauté the onion and garlic until translucent. On a medium to high heat this should take around 2 minutes.
6. after washing the spinach add to water that has been brought to boil. It should take about 1 minute to wilt. Then add to the pot with with the onions and garlic.
7. add the rice to the pot with the other ingredients and stir until mixed in. The juice from your lemon should a nice kick to the flavour. At this stage you may decide to add in salt or more oil.
8. in the photo it’s been dressed with olives, humus and a bay leaf. Feel free to garnish it as you wish e.g. with non-dairy cheese or lemon zest.

Ingredients:

• - Pumpkin seed (or sesame, plain) bagel,
• - Hummus
• - Baby tomatoes
• - Cucumber, thinly sliced
• - Reduced balsamic vinegar
• - Little Gem lettuce leaves

Preparation:

1. Toast the bagel, spread a deliciously thick layer of hummus on the hot bagel and top with sweet plum baby vine tomatoes, thinly sliced cucumber and a spot of reduced balsamic vinegar. This brings a delectable taste of sweetness to this easy to assemble sandwich!

Ingredients:

• - 250g red lentils
• - 1 onion
• - 1 garlic clove
• - 20g ginger
• - 4 tbsp rapeseed oil
• - 1 tsp mustard seeds
• - ½ tsp cumin
• - ½ tsp ground coriander
• - ½ tsp garam masala
• - 1 tsp turmeric
• - 500g fresh spinach
• - 400 ml coconut milk
• - 200 ml water
• - freshly ground sea salt and black pepper
• - ½ lemon, juice

Preparation:

1. tibits at home: stylish vegetarian cuisine is a sumptuous cookbook, split into four seasonal sections, containing 50 recipes that will delight all loyal tibits fans, as well as those who are new to the brand. 80 per cent of tibits’ menu is vegan and many of the recipes in the book are also vegan – good news for the rapidly increasing number of vegans in the UK.
2. Method
3. Cook the lentils for about 8 minutes, in salted water. Drain.
4. Peel and finely chop the onion and garlic. Peel the ginger and grate finely. Heat a frying pan, then add the oil and sweat the onion until transparent. Add the garlic, ginger and spices and fry for 1 minute, until the mixture develops its fragrance.
5. Wash and pluck the spinach, add to the pan and cook for 2-3 minutes.
6. Add coconut milk and water, and stir well.
7. Add the drained lentils, mix in well and cook for a further 5 minutes.
8. Season to taste with sea salt, freshly ground black pepper and lemon juice.
9. Loved this recipe? Why not check our some more vegan curry recipes!

Ingredients:

• - 1 white onion, diced
• - 8 chestnut mushrooms, chopped
• - 1 large handful of cashews
• - 1 ½ packs vegan chicken style pieces (Quorn)
• - ½ sweet red pepper
• - Handful of sliced spinach
• - 1 jar vegan korma curry paste
• - ½ carton non-dairy single cream
• - Water
• - Pinch of chilli (optional)
• - Drizzle of agave syrup (optional)
• - Sprinkle of desiccated coconut (optional)
• - Salt & Pepper to taste (optional)

Preparation:

1. Serves 4.
2. Method
3. • Lightly fry onion, mushrooms, pepper, cashews and chicken style pieces for 5 minutes or until golden.
4. • Add seasonings and curry paste.
5. • Add single cream and water.
6. • Add spinach.
7. • Simmer for a further 10 – 15 minutes, adding water if/as required.
8. • Serve with rice and pita.

Ingredients:

• - 2 Violife Mature Cheddar flavour slices (or your favourite vegan cheese)
• - 2 Violife Original slices (or another vegan cheese)
• - 1 pack Beyond Burger (or your favourite burger)
• - 1 vegan brioche burger bun
• - 1 tbsp piccalilli sauce
• - 1 lettuce leaf
• - 1 red onion, sliced
• - 1 tomato, sliced
• - 30g alfalfa sprouts
• - 1 tbsp olive oil

Preparation:

1. Heat a griddle pan with 1 tbsp of olive oil on high heat. Place the burgers on the pan and cook according to pack instructions, about 4 minutes on each side.
2. To assemble the burger, slice the burger buns open, spread the piccalilli sauce on the base, top with lettuce, place one burger patty, 2 Violife Mature Cheddar flavour slices, the other patty, 2 Violife Original flavour slices, the tomato and the onion slices.
3. Sprinkle with some alfalfa sprouts and top the burger with the other half of the bun.
4. Did you enjoy this burger? Explore some of our vegan BBQ recipes.

Ingredients:

• - Tempeh Sausage:
• - 1 8oz package 3 grain tempeh
• - 1 tablespoon + 1 teaspoon liquid amino acids (we use Bragg’s)
• - 1 ½ teaspoons fennel seeds
• - ¼ teaspoon freshly ground black peppercorns
• - 1 teaspoon red pepper flakes
• - 1 ½ teaspoon Italian seasoning
• - ¼ teaspoon celery seed
• - ½ teaspoon smoked paprika
• - Dashes liquid smoke
• - 1 clove garlic-minced
• - Black Pepper Cheezy Polenta:
• - 4 cups water
• - 2 tablespoons olive oil
• - 1/4 teaspoon sea salt
• - 1 cup corn meal
• - 2 pinches crushed black peppercorns
• - 3 tablespoons nutritional yeast
• - Other Ingredients:
• - 1/4 cup white wine
• - 2 tablespoons olive oil
• - 2 teaspoons liquid amino acids (we use Bragg’s)
• - 1 large red onion, diced small
• - 1 cup cherry tomatoes, halved (we used heirloom cherry tomatoes, but you don’t have to)
• - 1 red bell pepper, chopped into bite sized pieces
• - 1 cup raw baby spinach leaves
• - 5 large fresh basil leaves, cut small

Preparation:

1. In a large bowl, toss all the ingredients for the tempeh sausage. Cover and let marinate while you make your polenta.
2. In a Dutch oven or another large pot, bring 4 cups of water, olive oil and salt to a boil. Gradually add your corn meal to the boiling water using a whisk to blend it in. Try to break up any clumps you see start to form. Once all your corn meal is added, whisk in your pepper and nutritional yeast. Then move to stirring your polenta with a wooden spoon, be sure to scrap the sides and bottom of the pot while you stir. You’re going to be stirring pretty much continually while your polenta thickens for about 40-45 minutes. Polenta is a needy dish.
3. Once your polenta is soft but firm – you’ll know what I mean, put a lid on top . Heat 2 tablespoons of olive oil in your deepest skillet over a medium heat. Once your oil is hot, toss in your tempeh sausage mix, white wine, liquid amino acids and onions, and cook while mixing with a spatula until your tempeh has slightly crispy edges. Then toss your tomatoes and bell peppers in and let them cook for about 5 minutes, flipping them every once in a while to make sure they’re cooking evenly. Once your peppers are tender, mix in your spinach and basil leaves. Once they’re wilted, you’re done!
4. Serve your tempeh sausage & heirloom tomatoes over your polenta – being sure to get some of the thin “sauce” on the bottom of the skillet.

Ingredients:

• - 2 aubergines
• - 2 courgettes
• - 100g vegan aubergine bolognaise
• - Few spinach leaves
• - 100g of untoasted-unsalted cashews
• - 1 tbsp Nutritional Yeast
• - 1 clove of garlic
• - Oil
• - Salt and pepper to taste
• - Thyme

Preparation:

1. Slice the aubergine and courgettes into 1 cm thick slices. Coat the base of a baking tray with oil, add the vegetables to the dish coating in the oil, add salt, pepper, and thyme to taste.
2. Blend the cashew nuts, with 80 ml of water (you may need to adjust this to taste), a clove of garlic, and 1 spoon of nutritional yeast. It is ready when it is a smooth thick paste.
3. Once the vegetables are baked, take out of the oven. Now it is time to plate up! Layer it aubergine-bolognaise sauce- spinach leaves – cashew cheese – and then start again, until you have reached your desired height!

Ingredients:

• - 1tbsp sunflower oil
• - 1 onion, finely chopped
• - 1 garlic clove, finely chopped
• - 125g mushrooms, roughly chopped
• - 400g butternut squash, peeled and cut into 1 inch cubes
• - 125g cooked chestnuts, roughly chopped
• - 125g dried puy or green lentils
• - 1 litre water
• - 125g baby spinach
• - 25g dried cranberries
• - 3 sage leaves, finely chopped
• - 1tbsp tomato puree
• - 50ml vermouth (optional)
• - 1/2tsp salt
• - 1/4tsp ground black pepper
• - ½ a mushroom or veg stock cube
• - 1tsp yeast spread or dark miso
• - 2 gluten free ready made puff pastry
• - 1tbsp plant milk

Preparation:

1. In a large frying pan heat the oil on a medium heat. Once hot, add the onions, cook for 10-15 minutes until translucent. Add the garlic and mushrooms, cook for a further 5-10 minutes until the mushrooms are browned.
2. Add the squash, chestnuts, lentils, water, spinach, cranberries, sage, tomato puree, vermouth, salt, pepper, stock cube and yeast spread to the pan. Simmer for 20-30 minutes until the lentils are soft.
3. Heat your oven to 180c/360f/GM4. Roll the pastry out until it is thin. Cut 8 circles and place in small tart tins making sure the dough goes up the sides. Prick the bases with a fork. Bake for 8-10 minutes until the pastry has cooked and is starting to turn golden brown.
4. Divide the lentil mixture between the tart bases. Cut star shapes from the remaining dough and place on top of each tart. Brush a little milk on the pastry as a glaze. Bake for a further 10 minutes until the filling is cooked through and the star pastry is golden.

Ingredients:

• - For the socca:
• - 200g chickpea/gram flour
• - 300ml water
• - Olive oil for cooking – see note
• - For the hot filling:
• - 1 chipotle chilli
• - 1 tsp olive oil
• - 1 red onion
• - 4 cloves garlic
• - 1 tin pinto beans (400g / drained weight 240g), rinsed and drained
• - 1 medium tomato
• - 1 tsp ground cumin
• - 1 tsp smoked paprika
• - 2 tsp good soy sauce or aminos
• - For the peach salsa:
• - 1 avocado
• - 4 saturn peaches or 1 regular peach
• - 2 medium tomatoes
• - Juice of 1 lime (preferably organic)
• - Handful of fresh coriander stems & leaves
• - 4 romaine or gem lettuce leaves

Preparation:

1. Make the socca batter by sifting the chickpea flour into a bowl. Combine with the water by hand-whisking (using a fork is fine) to ensure there are no lumps and it’s nice and bubbly. Set aside.
2. Place the chipotle chilli in a bowl with boiling water and set aside.
3. To make the salsa, chop the avocado, peaches and tomatoes into small chunks and combine in a bowl with the lime juice and finely chopped coriander.
4. Cut the lettuce into fine ribbons and place in a bowl.
5. Remove the chipotle chilli from the water and remove the seeds and membrane (if you don’t do this your mouth will be on fire!). Finely chop the rest.
6. Heat the olive oil in a frying pan while you chop the onion, garlic and tomato. Add these and the chipotle to the pan and cook until the onions become translucent – about 5 minutes. Add the cumin and paprika, give it a stir and then add the pinto beans. While this is cooking you can make the socca tacos.
7. Place a good, non-stick frying pan on a medium heat, adding a little oil if needed (see note). Once the pan is hot, spoon in some of the socca batter. I find a large serving spoon is about the right amount – making about 6 tortillas.
8. Wait for bubbles to appear in the batter. Once they have all popped, flip the tortilla over and allow the other side to cook – about 2 minutes on each side.
9. Pop them on a plate ready to serve.
10. The hot filling will also be ready by now, transfer this to a serving bowl.
11. I like to serve these by setting out all the dishes on the table for a DIY dinner – it’s much more fun!
12. NOTES: I recently acquired a ceramic frying pan which is perfect for this recipe. You can make pancakes – and everything else – without the need for a single drop of oil! If your pan is not super non-stick, use a little oil for the socca, as you would for regular pancakes. If you don’t want to be cooking the hot filling and the socca tortillas at the same time, make the tortillas first and set aside on a plate – they don’t need to be hot to serve. I’ve suggested using organic limes because not only do they taste great, but they are unwaxed (which is particularly important if you’re using the zest).

Ingredients:

• - 4 Fry’s Traditional Burgers
• - Olive oil
• - 1 red onion, thinly sliced
• - 2 tsp sugar
• - 2 tbsp balsamic vinegar
• - 2 cloves garlic, chopped
• - 2 tbsp wholegrain mustard
• - 2 tsp flat leaf parsley, chopped
• - 1 tsp dried thyme
• - Sea salt and freshly ground black pepper
• - 1/2 butternut, thinly sliced
• - Vegetable oil
• - 1 ½ fresh chillies, finely chopped, to serve (optional)
• - 4 sesame burger buns, toasted
• - 1 red onions, peeled
• - 1 large, ripe tomato, chopped
• - Lettuce
• - Tomato chutney or sweet & chilli sauce
• - Gherkins, sliced

Preparation:

1. In a large saucepan heat a drizzle of olive oil.
2. Add onions and stir-fry for 1 minute.
3. Add sugar and balsamic vinegar to caramelise.
4. Remove and cool down.
5. Onions should still be firm.
6. Combine onion mixture with garlic, mustard, parsley and thyme.
7. Fry the burgers in a little oil on medium heat for 8 minutes.
8. Place patties on burger buns and top with onion mixture, sliced onion, tomato, lettuce, gherkin and tomato chutney or sweet & chilli sauce.
9. To make the butternut crisps, preheat oven to 200ºC.
10. Brush butternut slices with oil.
11. Bake for 20 mins, or until crispy.
12. Coat butternut crisps with fresh chilli (optional), sea salt and black pepper.

Ingredients:

• - 1 pack Oumph! Kebab Döner Style (280 g)
• - 3 tbsp water
• - 4 large pita breads
• - For the Spicy Tomato Sauce:
• - 2 normal sized tomatoes, roughly chopped
• - 4 tbsp vegetable oil
• - 1-2 tsp chilli flakes
• - 1/2 garlic, minced
• - Salt and white wine vinegar, to taste
• - Your favourite kebab veggies, for example: sliced onions, iceberg lettuce, sliced cucumber, shredded red cabbage, sliced chillies and/or pickled chillies.
• - For the Garlic Yogurt Drizzle:
• - 200 ml plant-based yogurt
• - 2-3 tbsp vegetable oil
• - 1 tsp ground cumin
• - 1/2 clove of garlic, minced
• - Freshly squeezed lemon juice and salt, to taste

Preparation:

1. 1. Start with the sauces. For the Spicy Tomato Sauce: Place all the ingreients, except salt and vinegar, in a bowl. Mix with a hand mixer for 11-20 seconds. Add a pinch of salt and around 1-2 tsp of vinegar, to taste.
2. 2. To make the Garlic Yogurt Drizzle: Mix the yogurt, oil and cumin in a bowl and add a little salt and a squeeze of lemon, to taste.
3. 3. Fry the Oumph! Kebab Döner Style (defrosed or straight from the freezer) in a hot frying pan – but with no fat added. Stir for 2-3 minutes. Add the water and fry until the water has evaporated.
4. 4. Toast the pita breads in a toaster or warm them in the oven. Fill the pita breads with Oumph! Kebab Döner Style and veggies and top with the Spicy Tomato Sauce and Garlic Yogurt Drizzle.
5. 5. Serve with out without fries – the choice is yours! Enjoy!

Ingredients:

• - 1 x head of broccoli
• - Cold water
• - 2/3 tablespoons of nutritional yeast
• - Black pepper (to taste)
• - Juice of 1/2 a lemon

Preparation:

1. New Veganuary Recipe Video!
2. Chop the broccoli into florets
3. Add to cold water and bring to the boil
4. Once bubbling (show) drain and return to the pan
5. Add nutritional yeast and stir
6. Add the lemon juice and pepper. Stir.
7. Taste!
8. Add more nutritional yeast to make extra cheesy
9. Serve!
10. Try it with… Pasta, cauliflower, or even peas!
11. So simple, so cheesy, so delicious!

Ingredients:

• - Base
• - 1 red onion, chopped
• - 20g ginger, grated
• - 200g gluten-free noodles, cooked
• - Miso Eggplant / Tofu:
• - 2 tsp miso paste
• - 2 tbsp tamari
• - 20g grated ginger
• - 2 tbsp sesame oil
• - 1 eggplant, sliced
• - 200 grams organic tofu (cubed)
• - Salad ingredients :
• - 1 carrot, spiralled or grated
• - 1/4 red cabbage, shredded
• - 1 zucchini, spiralised or ribboned
• - 1 bunch asparagus, steamed
• - Tangy Almond Horseradish Dressing:
• - 1 avocado
• - 1/2 cup Califia Farms Unsweetened Almond Milk  (or another plant milk of your choice)
• - 1/2 tbsp olive oil
• - 1/2 tbsp lime juice
• - 2 tsp horseradish mustard
• - 2 tsp miso paste
• - nigella seeds (add to taste)
• - 2 tbsp tamari
• - Salt and pepper (add to taste)

Preparation:

1. Prepare the ‘base’ of your buddha bowl. Braise onion (simmer in a small amount of water) for five minutes. Add grated ginger, continue on low heat for a further minute or two.
2. Toss noodles in onion, ginger mix and set aside.
3. To prepare miso marinade, combine miso paste, tamari, ginger and sesame oil in a small bowl, mix well. Coat tofu and eggplant in this mix and set aside.
4. Using a double-sided griddle, grill eggplant for 15 minutes (or until soft). Alternatively, you can bake eggplant however this will take longer (up to 30 minutes depending on how thickly the eggplant is sliced).
5. Pan fry marinated tofu in heavy based pan, approximately 5 minutes each side. Set aside to cool.
6. To prepare the dressing, mix ingredients in a high-speed blender, blend until smooth.
7. Arrange noodles, vegetables, eggplant and tofu in a large bowl.  Generously drizzle with dressing.

Ingredients:

• - 1 can Organic Kidney Beans (aprox 240g)
• - 1 can Organic Chickpeas (aprox 240g)
• - 2 cans Organic Chopped Tomatoes (aprox 280g)
• - 2 Large Potatoes, washed
• - 150g Fresh Parsley
• - 2 Ripe Avocadoes
• - 500g Mushrooms
• - 900g raw Spinach
• - 2 cloves Garlic
• - 4 Ripe Tomatoes
• - 1 onion
• - 150g Fresh Basil
• - Juice of half a Lemon
• - 1/4 cup Olive Oil
• - 1 Tbsp Sunflower Oil
• - 2 springs Fresh Rosemary
• - 1/2 Tbsp Cumin
• - Salt and Pepper
• - Loaf of fresh Sourdough Bread

Preparation:

1. 1) Turn your oven on to a low heat
2. 2) Begin by chopping your Potatoes into large chunks, ready for boiling
3. 3) Place a large saucepan of water on to boil
4. 4) Dice your onion and garlic. Leave half the garlic for your mushrooms and the other half for the beans.
5. 5) Slice Mushrooms in half.
6. Method
7. 1) When water is boiling – place your Potatoes in. Leave for approximately 15 minutes or until soft.
8. 2) Meanwhile, heat your Sunflower Oil in a large Wok or frying pan. Add onion and half the garlic. Saute until brown.
9. 3) Add the canned tomatoes, kidney beans, chickpeas, cumin and about 1/2 cup diced basil. Leave to simmer on a low heat. This should gradually thicken, so by the time you are ready to serve – you have a thick spicy bean mixture! Add salt and pepper to taste. Ideally this should have about 40 minutes to an hour to simmer and let the flavors marinate.
10. 4) When your potatoes are cooked – drain out all the water and mash roughly with a masher or fork. Leave them nice and chunky and the skin on! Add your parsley, olive oil, lemon juice, rosemary, salt and pepper and continue to stir and combine all together.
11. 5) Make small potato cakes with your hands and set aside.
12. 6) Add a little bit of oil into a frying pan and fry off your potato cakes for a few minutes on both sides.
13. 7) Once all are browned on both sides – pop them into the oven to stay warm until serving time.
14. 8) In the same frying pan – add your sunflower oil, chopped garlic and mushrooms. Saute these over a medium heat until your mushrooms are cooked and nice and garlic-y. Add the spinach, rosemary and a sprinkling of salt and pepper closer to serving time.
15. 9) About ten minutes before serving: halve your whole tomatoes and place them under the grill for a few minutes with a sprinkling of salt and pepper and a little drizzle of olive oil.
16. 10) Flan your avocado by halving, removing the stone, scooping out each half with a spoon to separate from the skin and then slicing into a nice flan. Set aside.
17. 11) Slice your Sourdough nice and thickly – you can optionally toast this and add some vegan butter or olive oil!
18. ASSEMBLE!!
19. Begin with your slice of sourdough and around it – arrange the potato cakes, spicy beans, mushrooms and spinach mixture, tomato and avocado. Finish your dish with a lovely spring of fresh rosemary.
20. Enjoy!

Ingredients:

• - 500ml water
• - 2t stock powder
• - 1 leek
• - 1 large garlic clove
• - 1T extra virgin olive oil
• - 150g /1 cup risotto rice (arborio, carnaroli etc)
• - 120ml /1/2c white wine
• - 1/2T rosemary
• - 60g baby spinach
• - salt
• - 3 peppers
• - 1T pine nuts

Preparation:

1. Preheat the oven to 200c
2. Heat the water with the stock in a pan, once hot lower the heat
3. Finely chop the garlic and roughly slice the leek
4. In a large pan heat the oil, add the garlic and leek
5. Fry on a low to medium heat, this will take a while but the leek needs to be on a low heat as it burns easily
6. Once the leek is soft add the rice and mix well
7. Add the wine and mix well again
8. Allow the wine to reduce by half
9. Add the rosemary either whole or chopped finely, depending on your preference
10. Add the stock 1/2 a cup at a time, allowing it to be absorbed almost completely before adding the next
11. This process may take 30 minutes or so
12. Once the rice is cooked add salt to taste
13. Cut the top off the peppers and remove the seeds and the bitter membrane
14. Fill with the risotto, wrap each in foil and bake for 30 minutes
15. Toast the pine nuts and scatter on top

Ingredients:

• - 1 pack Garden Gourmet Sensational Burger or another plant-based equivalent
• - 50 g vegan cheese
• - 1 ripe fig
• - 2 tblsp hummus
• - 1 small head of green curly lettuce
• - 1 tblsp (ready to eat) pomegranate seeds
• - 2 tbsp vegan yoghurt
• - 2 vegan ‘green burger’ buns (see recipe), or use other vegan burger buns
• - 50 g baby spinach leaves and a few leaves curly (lolo bionda) lettuce

Preparation:

1. Slice the zucchini and vegan cheese, grill the slices for about 2 to 3 minutes in a hot grill pan on both sides till grill marks are showing and set aside. Also cut the fig in slices.
2. Cut the burger buns lengthwise and grill both cutting sides until grill marks are showing.
3. Grill the burgers according to the instructions on the package and place slices of the vegan cheese on it while the burgers are still warm.
4. Spread the bun bottoms with hummus. Cover with spinach and place the burgers with vegan cheese on it. Place fig slices on the vegan cheese and a few leaves of curly lettuce.
5. Spoon vegan yoghurt sauce on it, sprinkle with pomegranate seeds and place the lids on top ingredients and season with salt and lime juice.
6. For 7 vegan burger buns we will need: 1 pack of white bread mix (with yeast, 450 g), 300 g fresh spinach, 2 tblsp extra virgin oil , 275 ml of luke warm water, 1 tblsp coconut milk to brush, sesame seeds and / or poppyseed. Preheat the oven to 180 ºC.Cook (stir while cooking) the spinach short with a little water. Rinse under cold water in a colander and Grind into puree in a kitchen machine. Mix it into the bread mix and add water and olive oil. Knead and let rise according to the instructions on the package. Divide the dough into 7 equal pieces and roll into balls. Shape them into balls by rolling the dough under the hollow of your hands. Place them seam side down on a oil creased baking tray or on baking paper. Brush them lightly with coconut milk and sprinkle with sesame seeds and / or poppy seeds. Let them rise again to double volume and bake them for approx.15 minutes. They should sound hollow when tapped underneath.

Ingredients:

• - 1 portobello mushroom
• - 1/4 cup onion; sliced
• - 1/2 bell pepper; sliced
• - 2 tbsp tamari or soy sauce
• - 1/2 tsp chili powder
• - 1/4 tsp turmeric
• - For the Cilantro Garlic Sauce:
• - 1/2 cup arugula
• - 1/2 cup pea shoots
• - 1/4 cup cilantro
• - 2 garlic cloves
• - 1 tbsp coconut sugar
• - 1/2 lemon; juiced
• - 1/2 lime; juiced
• - 1/4 cup water

Preparation:

1. Prep Time: 15 Min,  Cook Time: 5 Min, Total Time: 20 Min
2. Serves 2
3. Method
4. Marinate mushrooms for at least 10 minutes in soy sauce, chili powder, turmeric, and cumin.
5. Slice the bell peppers and onions.
6. Prep all the ingredients for the cilantro garlic sauce and throw into the blender.
7. Blend until smooth.
8. Cook bell peppers and onions in favorite high heat cooking oil, such as coconut oil for 1-2 minutes.
9. Add in the marinated mushrooms and cook for 3 minutes, or until the mushrooms are soft.
10. Throw in a splash of water when things start to get dry.
11. Notes: 1 minute before the mushrooms are done cooking, I add my flour tortilla on top and let it steam from my splash of water.
12. Raw Vegan Version
13. Marinate bell peppers, onion and mushrooms in marinade for at least 4 hours.
14. Dehydrate for 2-4 hours.
15. Wrap with a collard green or other raw wrap.

Ingredients:

• - 2 carrots
• - 1 onion
• - 2 handfuls of spinach
• - 1 tin cannellini beans, drained
• - 2 pints of veg stock
• - 200 ml boiling water
• - A sprig of thyme
• - 2 celery stalks
• - 2 garlic cloves, finely chopped
• - 1 courgette
• - 1 tin of chopped tomatoes
• - 40g Pulsin Pea Protein Powder (or equivalent)
• - 5 sage leaves

Preparation:

1. Chop and sweat the vegetables and garlic with the sage and thyme.
2. Mix up stock, add the pea protein to the stock and give it a good mix before adding to the pot.
3. Add the tomatoes. Cook for a few minutes.
4. Add the beans and spinach.

Ingredients:

• - 650g white potatoes (about 3, medium-size)
• - Juice of ½ a lemon
• - ½ tsp cayenne
• - 1 tsp turmeric
• - 1 tsp smoked paprika
• - 2 tsp dried thyme
• - For the Salsa Verde:
• - 1 clove garlic
• - 2 tsp capers
• - 4 pitted olives (any)
• - ½ tsp dijon mustard
• - 1 tbsp vinegar (apple cider, red/white wine)
• - Juice of ½ a lemon
• - I handful each of fresh basil leaves, coriander and spinach
• - Salt and pepper, to taste

Preparation:

1. Heat the oven to 180°C / 350°F / Gas Mark 4.
2. Cut each potato into 8 equal-sized wedges and place in a large mixing bowl. Add the seasoning and lemon juice and give it all a good stir so that each wedge is coated.
3. Line a tray with parchment paper and arrange the wedges skin-side down.
4. Place on the middle shelf of the oven and cook for 40-50 minutes, turning once. If you think they are browning too much towards the end but not yet cooked through, cover with foil.
5. While the wedges are cooking, make the Salsa Verde. Place all the ingredients in a food processor and roughly blitz until you have a consistency you are happy with (I prefer it to not be over-processed).
6. If you don’t have a food processor, finely chop the ingredients and blend in a pestle and mortar. If it looks too dry add a little olive oil or extra lemon juice.

Ingredients:

• - 1 pack Fry’s Chicken-style Strips (or similar)
• - 1 Red Onion, finely sliced
• - 1 Red Pepper, sliced
• - 1 Yellow Pepper, sliced
• - 1tbsp Vegetable Oil
• - 1 pack Fajita Seasoning Mix (approx. 30g)
• - To serve
• - 8 Flour Tortillas
• - Lettuce leaves

Preparation:

1. Heat the oil in a pan and add the onion, stirring until softened.
2. Add in the sliced peppers and Fry’s Chicken-style Strips.
3. Sprinkle over the fajita spice mix and stir fry until the peppers are cooked and the Chicken-style strips are golden.
4. Warm your tortillas, either in the microwave for 30 seconds, or wrapped in foil in a hot oven for 10 minutes.
5. Stack your warmed tortillas with lettuce and the fajita filling. Wrap, and eat!
6. A little extra:
7. Add salsa or guacamole to your wraps to make it saucy.
8. Make it a feast:
9. Serve with Tex-Mex sides like nachos, wedges, or Mexican-style rice for an even bigger meal.
10. Did you like these vegan chicken fajitas? Explore more vegan BBQ recipes!

Ingredients:

• - 10 lettuce leaves
• - Wholegrain Brown rice noodles
• - Avocado
• - Red cabbage
• - A lime
• - For the Tempeh marinade:
• - 2 tsp tamari
• - 1cm fresh ginger grated
• - 2 tsp maple syrup
• - 1 tsp sesame oil
• - I block Plant Power Tempeh
• - Thai sauce
• - 5 tbsp tahini
• - 2 tbsp tamari
• - 1 1/2 tbsp maple syrup
• - 2cm fresh ginger
• - 1 small garlic clove
• - 1cm red chilli
• - Juice of half lime

Preparation:

1. In a bowl add the marinade ingredients and mix together. Chop the tempeh into cubes and add it to the marinade and coat well. Leave aside ready to cook.
2. In a mixed add the Thai sauce ingredients with a little water and mix until you get a nice smooth runny consistency. Adjust tamari or maple syrup to your taste
3. Add water to a pan and heat until boiling. Add the noodles and cook until al dente (drain and pour over cold water to stop them from continuing to cook) coat with a little sesame oil to stop them from sticking together
4. In a pan add the tempeh and cook until nicely browned on all side, remove from the pan and set aside. Then add the noodles to the pan with a little sesame oil and a dash of tamari and cook until gently warmed through.
5. Add a little of the noodles to each lettuce boat, topped with the tempeh, some chopped avocado, red cabbage and drizzle with the Thai sauce and some black sesame seeds.
6. Feel free to squeeze over some more lime juice for added zing.
7. Did you like this dish? Explore more healthy vegan recipes.

Ingredients:

• - Ingredients to make roughly 20 rolls:
• - 20 rice paper sheets (you can find these in larger supermarkets or Asian stores)
• - 1 avocado, chopped into thin slices
• - 1 small bunch of mint, leaves separated from stalk
• - 1 small carrot grated
• - 1 small onion chopped finely
• - 1/2 cucumber chopped into thin strips
• - 100g of green leaves (I normally use spinach) hard stalks removed
• - Dipping Sauce:
• - Soy Sauce
• - Sesame seeds
• - A few drops of sesame seed oil
• - Optional finely chopped chilli or chilli flakes

Preparation:

1. Arrange all the ingredients so that they are easy to access. The rice paper rolls are very delicate, and get sticky when drying. I have found that the quicker you make the rolls, and the less you handle them you lower the chances of them breaking up. Having said that, do not worry if the paper rips. Just try and minimize the damage, they become much more solid after 15minutes or so. And they taste so good no one will notice the small tears trust me!
2. Place one sheet of rice paper into a bowl of warm water. Leave for approximately 30seconds or until the sheet becomes malleable.
3. Take the rice paper out of the bowl and place on a clean plate. Add a small amount of each ingredient, making sure no hard bits are sticking out that could damage the paper.
4. Now it is time to roll. Fold in 2 opposing sides of the rice paper as tightly as possible. Then take the third side and fold over, making sure it is tight and roll it over the fourth side to completely seal the summer roll.
5. For the dipping sauce mix the ingredients in a small bowl.

Ingredients:

• - 30g desiccated coconut
• - 25g pecans, chopped
• - 1 block (around 200g) firm tofu
• - For the marinade:
• - 60ml water
• - 3 tbsp apple cider vinegar
• - 2 tbsp tamari, good soy sauce or liquid aminos
• - Zest and juice of 1 lime (unwaxed), a little juice kept back for the raw salad
• - 1 red chilli
• - ½ tsp cayenne pepper
• - 4 dates, pitted
• - Black pepper
• - For raw the salad:
• - 1 red pepper
• - 1 medium carrot
• - 15g fresh coriander
• - 4 spring onions
• - 150g beansprouts
• - Squeeze of lime
• - 10g black sesame seeds
• - For the cooked salad:
• - 1 tsp solid coconut oil (sesame oil would also work well)
• - 6 cloves garlic, minced
• - 1 red onion
• - 200g tenderstem broccoli

Preparation:

1. At least an hour before you start cooking, prepare the marinade by combining all the ingredients in a food processor and blending until combined.
2. Cut the tofu into 1cm pieces, place in a container and cover with the marinade. Leave in the fridge until required.
3. Thinly slice and de-seed the pepper, slice the carrot into thin batons, chop the coriander (leaves and stems) and slice the spring onions. Put these in a large bowl with the beansprouts, black sesame seeds and the remaining squeeze of lime.
4. Thinly slice the onion and cut the broccoli lengthways to have even thinner stems.
5. Method
6. Heat a large frying pan on the hob to a medium temperature. Toast the pecans until they begin to turn brown, add in the desiccated coconut and continue to toast until this turns brown too. Remove immediately and put aside in a bowl.
7. Add the coconut oil to the pan and mince the garlic into it, then add the onion. Cook for a few minutes until they begin to soften and brown.
8. Add in the tofu, with the marinade, and give it all a good stir. After a couple of minutes, I like to spoon some of the marinade out into the bowl with the raw ingredients, so that they’re nicely coated in all of the lovely flavours.
9. Add the broccoli to the pan and cook until wilted, and most of the marinade has been soaked up.
10. Remove from the heat, stir into the large bowl with the salad, and serve with a sprinkling of the toasted pecans and coconut.
11. NOTES
12. If you are unable to find tenderstem broccoli, regular broccoli, green beans or pak choi will also work really well.

Ingredients:

• - 10 x Garden Gourmet Vegan Breaded Fillets
• - 1 kg x baby cos lettuce leaves (approx. 12), washed and trimmed
• - 250g baby spinach, washed
• - 350g French beans, topped, tailed and washed
• - Parmesan Crisps
• - 160g finely grated vegan parmesan
• - 2 tsp white chia seeds
• - Tofu Dressing
• - 300g silken tofu
• - 1 tbsp Dijon mustard
• - 1 tbsp capers, rinsed
• - 1 tbsp lemon juice
• - 1 tbsp water

Preparation:

1. 1. Preheat oven to 200°C (400°F). To make the parmesan crisps, place the parmesan and chia in a bowl and toss to combine. Place 10 mounds of the parmesan on 2 large lightly greased oven trays lined with non-stick baking paper and flatten slightly. Cook for 8–10 minutes or until golden, set aside.
2. 2. To make tofu dressing, place the tofu, mustard, capers, lemon juice, water and pepper in a small bowl. Using a hand-held blender, blend until smooth.
3. 3. Blanch the French beans for 2 minutes in boiling water, refresh and drain.
4. 4. Place the Garden Gourmet Breaded Fillets on a lined backing tray with greaseproof paper and bake at 180°C from frozen for 12-15 minutes and then cut into strips at a 45-degree angle.
5. 5. To serve, divide the lettuce and spinach onto 10 bowls, add the breaded fillet strips, French beans, crumble over the parmesan crisps and drizzle each bowl with the dressing. Season with freshly ground cracked black pepper.
6. Chef’s tip: The parmesan crisps can be made in advance and stored in an airtight container.

Ingredients:

• - Two 10-inch wraps, at room temperature
• - 1/2 to 3/4 cup hummus, homemade or store-bought, or as needed
• - 2 tablespoons hemp seeds or 1 tablespoon sesame seeds (optional)
• - 1/2 cup or so cooked quinoa, brown rice, or black rice
• - A big handful or two of mixed baby greens, shredded lettuce, baby arugula, or baby spinach
• - 1 medium ripe fresh tomato, thinly sliced
• - 1/2 medium firm ripe avocado, peeled and sliced
• - Strips of sun-dried tomato, as desired, optional

Preparation:

1. Makes: 2 wraps; doubles easily
2. (I especially like this with Vegan Cream of Broccoli Soup.)
3. Method
4. Place one wrap on a plate. Spread with about 1/4 cup hummus and sprinkle with hemp seeds, if desired.
5. Arrange half the quinoa down the center of the wrap. Put a big handful of leafy greens next to it on one side and half the tomato slices on the other.
6. Place half the avocado strips here and there, followed by a few strips of sun-dried tomatoes, if desired.
7. Tuck two ends over the fillings; then, starting from one end, roll tightly, making sure that the ends are kept tucked in and that everything remains snugly inside. Repeat with the second wrap.
8. Cut each wrap in half and eat out of hand.

Ingredients:

• - 1 1/2 tablespoons extra-virgin olive oil or 3 tablespoons vegetable broth or water
• - 1 large onion, chopped
• - 2 to 3 cloves garlic, minced (optional)
• - 32-ounce carton low-sodium vegetable broth or 4 cups water mixed with 2 to 3 teaspoons salt-free all-purpose seasoning blend
• - 5 to 6 cups coarsely chopped broccoli florets and peeled stems
• - 2 cups frozen green peas, thawed
• - One 15- to 16-ounce can great northern beans or cannellini, drained and rinsed, or one 12.3-ounce package firm silken tofu
• - 1 cup unsweetened rice milk or other unsweetened nondairy milk, plus more as needed
• - To finish the soup:
• - 2 cups finely chopped broccoli florets
• - 1/2 cup chopped fresh dill or parsley, or a combination, plus more for garnish
• - Juice of 1/2 lemon, or 2 tablespoons bottled lemon juice, or to taste
• - Salt and freshly ground pepper to taste

Preparation:

1. Serves: 6
2. Method
3. Heat the oil, broth, or water in a soup pot and add the onion. Sauté over medium heat until translucent, then add the garlic if desired. Continue to sauté until the onion is golden.
4. Add the broth and broccoli. Bring to a simmer, then cover and simmer gently until the broccoli is tender but not overcooked, about 8 to 10 minutes. Add the beans or tofu and half the green peas.
5. Continue to cook just until everything is nicely heated through.
6. The easiest way to puree this soup is to simply insert an immersion blender into the pot and puree until it’s as smooth as you’d like it to be. You can also leave it a bit chunky. If you don’t have an immersion blender, transfer the mixture to a regular blender and puree (don’t overprocess!), then transfer back to the soup pot. Add enough nondairy milk to give the soup a medium-thick consistency.
7. To finish the soup, add the remaining green peas, the finely chopped broccoli florets, the chopped herbs, and the lemon juice. Stir together, then season with salt and pepper. Cook over very low heat for 5 minutes longer, or until the finely chopped broccoli florets are tender-crisp, then serve.
8. Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.

Ingredients:

• - 1 Onion
• - 1 Garlic clove
• - 1 Red pepper (thinly slices into strips)
• - 200g Firm Tofu
• - 200g (1 cup) Baby tomatoes (chopped in half)
• - 100g (1/2 cup) Baby spinach
• - 1tsp Cumin
• - ½ tsp Turmeric (or grating of fresh)
• - 2tbsp Nutritional yeast
• - 1 Lemon (juice)
• - Handful of coriander (roughly chopped)
• - Handful of parsley (roughly chopped)
• - Salt and Pepper
• - Paprika for sprinkling
• - Olive oil or coconut oil for frying

Preparation:

1. Dice the onion and gently fry in a pan with some olive oil. Add the crushed garlic, pepper, cumin and turmeric.
2. Crumble the tofu into the pan using your hands, add the nutritional yeast and mix until well combined. Leave to cook for 5 minutes.
3. Add the chopped tomatoes to the pan along with 100 ml of water. Once the tomatoes start to break down add the spinach. Leave to cook for another 5 minutes.
4. Add the seasoning, squeeze over the fresh lemon juice and sprinkle over the herbs and paprika.

Ingredients:

• - 400g (14 oz.) spaghetti or linguine
• - 400g (heaping 2 1/2 cup) cherry tomatoes
• - the zest of 2 large unwaxed lemons
• - 100ml (about 6 Tbsp) olive oil
• - 2 heaped teaspoons sea salt (if you are using fine-grain table salt, add a bit less)
• - 1 × 400g (14 oz.) bag of kale or spinach
• - Vegan Parmesan cheese (optional)

Preparation:

1. Serves 4 Generously.
2. The key to this recipe is to measure your water carefully and to use the right pan: you need a large shallow sauté pan or a casserole large enough to fit the pasta lying down.
3. A large deep frying pan or wok would work well too.
4. Method
5. Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.
6. Put the pasta into the pan.
7. Quickly and roughly chop the tomatoes in half and throw them into the pan.
8. Grate in the zest of both lemons and add the oil and salt.
9. Add 1 litre of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
10. Meanwhile, remove any tough stalks from the kale or spinach and roughly tear the leaves.
11. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
12. Once almost all the water has evaporated, take the pan off the heat and tangle into four bowls.
13. If you like, top with a little vegan Parmesan.

Ingredients:

• - 2 cups of Spinach
• - 1 cup Almond Milk
• - 1 cup Orange Juice
• - 1 ripe Banana (or try Indigo Herb’s Banana Powder)
• - 1/2 cup frozen Pineapple
• - 2 Kiwis (peeled and chopped)
• - 1 tbsp Baobab Powder
• - 2 tsp Cordyceps CS-4 Powder

Preparation:

1. Place all the ingredients in a blender
2. Blend until smooth
3. Pour into a glass and enjoy

Ingredients:

• - 2 mugs of water
• - Vegan stock
• - 1/2 a bunch of broccoli
• - 1/2 a head of a small cauliflower
• - 2 handfuls of kale
• - 175 of baby corn
• - 1 handful of capers
• - 8 cherry tomatoes
• - 1 small tin of sweetcorn
• - Sesame seeds
• - 2 handfuls of cashew nuts
• - 100g of tofu
• - Vegan margarine

Preparation:

1. Serves 2
2. Method
3. Put the water in a pan and let it boil
4. Add a cube of vegan stock
5. Once it’s dissolved let it simmer
6. Add the broccoli and cauliflower – chopped
7. After a couple of minutes, add the kale
8. Mix and add the baby corn – I cut each one in to 3 pieces
9. Add the capers and mix
10. Let the soup boil
11. After about 10 minutes add the cherry tomatoes and sweetcorn
12. Let it cook for another 5 minutes and then add a handful of sesame seeds
13. Dice the tofu and heat in a ‘dry’ frying pan
14. Add a little vegan margarine and mix
15. Add this to the soup and let it cook
16. Put the cashew nuts in the same frying pan and mix
17. Turn the heat off when they become brown – how brown you want them to be depends on you
18. Serve the soup and add the cashew nuts on top
19. My hubby said he could eat this at least three times a week, because it was so healthy and tasty!

Ingredients:

• - For the Scones:
• - 225g / 8 oz self-raising flour (half wholemeal, half white)
• - 50g / 2 oz vegan margarine
• - 25g / 1 oz caster sugar (optional)
• - 50g / 2 oz raisins
• - 150ml / 5.1 fl oz plant milk of your choice, e.g. soya, rice or oat milk
• - To Serve:
• - Icing sugar to dust (optional)
• - Strawberry preserve
• - Dairy-free ‘clotted cream’
• - Organic strawberries

Preparation:

1. Pre-heat your oven to 220°C/425°F/Gas Mark 7 and grease a baking tray.
2. Sieve the flour into a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.
3. Stir in the raisins and optional sugar.
4. Make a well and add the plant milk, reserving a little for brushing the tops.
5. Incorporate the plant milk then knead lightly on a floured surface and roll out to 2cm thickness and cut out with a large cutter.
6. Brush the tops with the reserved plant milk and bake for about 10 minutes until golden brown.
7. Dust with a little icing sugar, if desired, and serve with strawberry preserve, Mimilicious vegan ‘clotted cream’ and oodles of freshly-picked, local, organic, in-season strawberries!

Ingredients:

• - 1 large squash, about 1.5kg (the more starchy varieties of summer squash are best, such as butternut) peeled and cut into rough chunks olive oil, for roasting
• - a little sea salt
• - 1 large fennel bulb, thinly sliced lengthways
• - 240g firm tofu, well drained
• - 300g unbleached white flour, sifted
• - 1 teaspoon sea salt
• - ½ teaspoon white pepper
• - 1½ teaspoons dried sage
• - 2 big handfuls of sun-dried tomatoes, roughly chopped
• - 1x spinach pistou
• - For the topping:
• - 2 tablespoons roasted hazelnuts, roughly chopped

Preparation:

1. Serves 4 – 6.
2. First make the spinach pistou (even better if you can make it the day before). Pistou is a Provencal version of Pesto – much lighter, without the cheese and pine nuts.
3. Preheat the oven to 200°C/gas mark 6.
4. Method
5. Place the squash on an oiled baking tray. Rub a little oil and salt over it and bake for 30 minutes, turning the pieces gently over once. You’re not looking for loads of colour here, just lovely soft, golden squash.
6. Toss the fennel in olive oil, place on a separate baking tray and scatter with a pinch of sea salt. Bake for 30 minutes, turning once, until it’s nicely golden and sweet. When the squash is ready, put it into a processor with the tofu and blend until smooth. Now, place in a large bowl and stir in the flour, salt, pepper and sage until a soft dough forms. Leave to cool down and firm up – it will be a lot easier to handle.
7. Using two teaspoons, make gnocchi shapes (lovely little flat oval dumplings) with the mixture and place on an oiled baking sheet, leaving about 5cm of space for each gnocchi to grow. Brush the gnocchi with a little more oil and bake for 20–25 minutes, until crisp and slightly golden.
8. Serve the gnocchi warm, on nice big plates, drizzled liberally with the pistou. Scatter the crispy fennel and sun-dried tomatoes on top with a little more pistou, and finish with some chopped roasted hazelnuts.

Ingredients:

• - 450g Squash (Harlequin, Crown Prince or any that you can find)
• - 175g Brown Rice Flour
• - 1 tbsp Flax Seeds
• - 3 tbsp Water
• - 1 tbsp Nutritional Yeast
• - 10 Cherry Tomatoes
• - 2 Large Handfuls of Spinach
• - 1 Clove of Garlic
• - Olive Oil

Preparation:

1. Begin by chopping the squash into smallish chunks and cutting or peeling off the skin.
2. Place the squash on a baking tray, drizzle with olive oil and season. Roast for around 30mins at 180C until soft when you cut with a knife.
3. Set aside to cool slightly. Meanwhile make the flax egg by grinding the flax seeds in a spice grinder or food processor and whisk together in a cup with the water. Leave for around 5 minutes until it becomes gelatinous.
4. Put the squash into a large mixing bowl and mash until only a few lumps remain.
5. Add in the flax egg and combine, the slowly add in the flour and bring together.
6. Turn out onto a lightly floured surface and kneed gently adding a little more flour if necessary to form a smooth dough that isn’t too sticky.
7. Divide into 4 and roll each piece out with your hands to a form long, thin sausage.
8. Cut into 2cm pieces. Pinch the ends together with your fingers to create a slight crescent shape and imprint with the back of a fork.
9. Bring a large saucepan of water to boil, add in the gnocchi and simmer for 2-3 mins. When they rise to the top and float, they are done.
10. Whilst the gnocchi is cooking, wash and chop the spinach and tomatoes. Gently cook together in a frying pan with the garlic until the spinach wilts.
11. Spoon the gnocchi onto a warm serving dish using a slotted spoon and gently mix in the spinach and tomatoes.

Ingredients:

• - 1 cup baby spinach
• - 1 cup frozen blueberries
• - 1 and 1/4 cups unsweetened almond milk
• - 2 tablespoons vanilla protein powder
• - 1-2 tablespoons Stevia in the Raw (or agave nectar, if desired)

Preparation:

1. Combine all ingredients in a blender.
2. Blend until smooth and then pour into popsicle molds.
3. If you have a bit of pop mix left, you can drink it. It’s yummy!
4. Freeze for about 4 hours and then enjoy!
5. Makes 4 pops at 1/2 cup size each.
6. Note: Not all protein powders are the same. Some may be sweetened, some not. If you’ve used your favorite vanilla powder in a smoothie before, try to gauge whether or not you’ll want to sweeten your pops based on how sweet your smoothie was.
7. By Lizz Clements

Ingredients:

• - For the Dressing:
• - 3 Tbs tahini
• - 2-3 tsp capers finely minced/smashed
• - 1 Tbs Caper brine the liquid that the capers comes in!
• - 2-3 Tbsp lemon juice, (or to taste) around 1/3 lemon
• - 1/2 tsp maple syrup (or coconut nectar)
• - 3 Tbsp fresh minced garlic 4-5 cloves
• - warm water to thin as needed
• - For the Croutons:
• - 1 tin chickpeas drained
• - 1 Tbs smoked paprika
• - 1 Tbs garlic powder
• - 1 Tbs olive oil
• - pinch salt
• - For the Salad:
• - 1 head Cos Lettuce Washed, dried & torn to bite size pieces
• - 1 pack (200g) smoked tofu sliced into 1cm slices
• - 3-4 Tbs chives and parsley- chopped optional, but pretty and tasty

Preparation:

1. For the Chickpea Croutons
2. Preheat the oven to 180C/Gas mark 4
3. Drain the chickpeas and tip onto a baking tray
4. Drizzle over the oil, paprika and garlic powder. Add a little salt. Mix them all around well so all the chickpeas are covered in the oil & seasoning.
5. Bake for 20 mins, then stir and put back in the oven. Bake for a further 15 mins or until crispy. Depending on the day & your oven you might need to bake longer. Keep stirring until the chickpeas are crispy but avoid burning them.
6. For the Salad Dressing
7. In a jar with a lid, mix together all the ingredients and shake well.
8. Add a little water and mix- add more if needed so the dressing is creamy, yet pourable.
9. Taste the dressing. Add more salt, lemon juice or maple syrup to balance the flavours as needed
10. For the Salad
11. Brush a griddle or fry pan with a tiny bit of oil. Griddle or fry the tofu on each side
12. Tear the lettuce. Then on a nice plate arrange the lettuce & tofu. Sprinkle with herbs. Drizzle over the dressing and toss some chickpea ‘croutons’ over.
13. Serve with extra dressing on the side.
14. This recipe serves 2.

Ingredients:

• - 1 bunch lacinato kale (about 16 stalks)
• - 3-4 cloves garlic
• - 1 cup kalamata olives, pitted
• - 1/4 cup pumpkin seeds
• - Zest from 1 lemon
• - Juice from 1 lemon
• - 1/3 cup olive oil
• - 1 cup baby spinach leaves
• - Bread for serving

Preparation:

1. Cut the stiff spine out of your kale.
2. Toss all your ingredients into a food processor and blend until it makes a smooth paste.
3. Serve slightly chilled or at room temperature with bread.
4. You can also serve in a sandwich, with pasta like a pesto or over baked tofu… it’s a pretty versatile recipe.
5. Like this recipe and want to try more? Sign up with Veganuary today for recipes delivered straight to your inbox.

Ingredients:

• - 225g quick cook organic rice [UK 8oz / USA 1 cup]
• - ¼ cup loosely packed wakame flakes [UK 2 oz]
• - 1 Tbsp brown rice vinegar
• - 3 tsp rice malt syrup
• - 2 tsp shoyu soya sauce
• - 1 tsp finely grated ginger juice squeezed
• - 1 Tbsp light sesame oil
• - 2 Tbsp toasted sesame seeds
• - 2 cups rocket or arugula [UK 16oz]

Preparation:

1. Give yourself 45 minutes for soaking and marinating the wakame (directions below).
2. Method
3. Cook the rice according to the packet instructions and set aside.
4. Place the wakame in a small bowl and soak in warm water for 15 minutes to reconstitute and soften.
5. Remove from the bowl and squeeze out any remaining liquid.
6. Whisk together vinegar, rice syrup, shoyu, ginger juice, and sesame oil. Adjust seasonings to your taste.
7. Toss wakame with dressing and allow to marinate for 30 minutes.
8. Toss marinated wakame with the salad greens and cooked rice.
9. Top with the toasted sesame seeds. Serve at room temperature or chilled.

Ingredients:

• - 1 pack Garden Gourmet Sensational Burger or another plant-based equivalent
• - 1 small red onion
• - 2 preserved roasted bell peppers
• - 2 tbsp quacamole (ready to eat or home made)
• - 35 g lamb’s lettuce
• - 2 slice of vegan melt cheese
• - 2 tbsp tomato salsa
• - 1 green and red jalapeno peppers
• - 2 vegan burger buns with sesam and poppyseed

Preparation:

1. Slice the onion in rings and bell peppers in strips. Grill the onion shortly and set aside.
2. Cut the burger buns lengthwise and grill both sides until grill marks are showing.
3. Grill the burgers according to the instructions on the package and cover them with a slice of vegan cheese while they are still warm.
4. Spread the bun bottoms with guacamole. Cover with lamb’s lettuce and bell pepper strips and place the burger on it.
5. Add onion, tomato salsa and if you like it spicy add some jalapeno slices. Place the lids on top.

Ingredients:

• - For the coconut whip:
• - 250ml coconut cream (make sure it’s cream and not creamed coconut)
• - 1/2 tsp peppermint extract
• - 3-5 drops green gel food colouring (or you can use a natural dye like spinach juice)
• - For the aquafaba meringue:
• - 1 can of chickpeas, liquid drained off (about 1 cup of liquid)
• - 1 cup icing sugar (powdered sugar)
• - 1/2 tsp cream of tartar
• - To assemble:
• - 200g dark chocolate chips

Preparation:

1. I used chickpea brine that I had frozen and then defrosted in this recipe with great results. Remember to save your brine!
2. Method
3. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract. Beat on high for about 5 minutes using the balloon whisk attachment.
4. Once the coconut cream begins to whip add the food colouring. Whip again for another 3 minutes or until soft peaks appear. Scrape out into a container and set aside. Wipe out the mixer bowl.
5. Next prepare the meringue, pour the chickpea brine into the bowl of the mixer and beat on high with the balloon whisk for 5-8 minutes.
6. Once the soft peaks start to appear, add the cream of tartar. Keep whipping for another 5 minutes, adding the icing sugar in small amounts.
7. Once the meringue has formed stiff peaks, fold in the mint coconut whip using a spatula. Carefully fold in the chocolate chips.
8. Pour the ice cream into a container and immediately place in the freezer for minimum 8 hours, preferably overnight. Remove from the freezer 5 minutes before serving.

Ingredients:

• - 2 courgettes (zucchini)
• - 1 head of broccoli
• - 1 garlic clove
• - juice of 1 lemon
• - 1 tablespoon extra virgin olive oil
• - 1 small handful of coriander (cilantro) leaf
• - 1 tablespoon pine nuts

Preparation:

1. Cut the courgettes on the diagonal, brush with oil, griddle on a high heat
2. If you do not have a griddle pan you can grill the courgette
3. Steam the broccoli until only just cooked
4. Purée the garlic using a pestle and mortar, add the lemon juice, oil and salt to taste
5. Finely chop the coriander
6. Toast the pine nuts in a dry frying pan on a medium heat
7. Mix the broccoli, courgette and dressing well
8. If you are looking for more courgette recipes to try, we have lots of options!
9. If you have a sweet tooth, why not bake your own Chocolate Courgette Cake?
10. Or, if you would like something more savoury, we recommend this Courgette and Split Channa Dal.
11. Looking for something seasonal? Try these summery courgette almond patties.
12. Do you love garlic? Well, you just might love these! Why not try this garlic courgette bruschetta recipe?

Ingredients:

• - 1 small cauliflower head, broken into small florets
• - 1 little gem lettuce
• - 5-6 cherry tomatoes, halved
• - 1/3 large cucumber, peeled, deseeded and cut into half moon shapes
• - 5-6 radishes, roughly chopped
• - 2 pittas, toasted
• - 30g (or 2tbsp) flat leaf parsley
• - 30g coriander
• - 15g (or 1tbsp) mint
• - For the cauliflower marinade:
• - 1 tsp smoked paprika
• - 1 tsp cumin
• - 1/2 tsp ground cinnamon
• - 1/2 tsp chilli powder
• - 1/2 tsp allspice
• - pinch cayenne pepper
• - juice 1 lime
• - 1 tsp agave
• - 1 tbsp olive oil
• - sea salt and pepper
• - For the chilli salad dressing:
• - 1 tsp chilli paste from a jar
• - 1 tbsp red wine vinegar
• - 1 tsp agave
• - juice 1/2 lime
• - 3 tbsp olive oil
• - salt and pepper
• - For the tahini dressing:
• - 3 tbsp hummus
• - 2 tbsp tahini
• - 1 tsp agave
• - juice 1/2 lime
• - 1/4 cup water

Preparation:

1. Pre-heat the oven to 200 degrees celsius/350 fahrenheit.
2. Method
3. Place the cauliflower florets in a baking dish. whisk the marinade together to form a smooth paste and pour over the cauliflower florets, toss until everything is coated and bake for 35-40minutes or until they brown.
4. Place all the salad ingredients in a large bowl. whisk the chilli dressing ingredients together until it emulsifies and pour about a third over the salad. gently mix.
5. Lightly toast the pittas and cut into triangular bitesize pieces. drizzle over a third of the chilli dressing before adding to the salad bowl.
6. Finely chop the parsley, coriander and mint together and sprinkle half over the salad bowl ingredients. gently mix.
7. Whisk the tahini sauce ingredients together until smooth, adding a little more water if necessary.
8. Remove the roasted cauliflower from the oven and lightly season with some seasalt. add to the salad and gently toss. serve in a bowl, drizzle over the tahini dressing and smattering of smoked paprika.

Ingredients:

• - ½ cup millet (already cooked)
• - ½ pack of tofu marinated overnight in fresh ginger juice/shoyu/garlic
• - 1 onion finely sliced
• - 2 medium carrots finely sliced half-moons
• - 1 Tbsp sunflower seeds
• - 2 Tbsp shoyu
• - 1 Tbsp brown rice vinegar
• - Sesame oil
• - * Cucumber finely diced
• - * Chicory finely sliced
• - * Radishes sliced half-moon
• - * ½ tsp sea salt
• - * 1 tsp umeboshi vinegar

Preparation:

1. Combine all the ingredients marked with a (*) together in a salad press and close, press the salad for one hour.
2. Method
3. Sauté the onions and carrots in sesame oil for about 10 minutes until soft.
4. Remove the tofu from the marinade and crumble with your hands into a bowl.
5. Add the onions, carrots, and millet and sunflower seeds.
6. Add the shoyu and brown rice vinegar.
7. Mix together and transfer to an oven proof dish.
8. Bake for 20 minutes on a medium heat.
9. Serve the tofu bake in a small bowl garnished with the pressed salad and sprinkle with black toasted sesame seeds. (The bake is supposed to be crumbly.)

Ingredients:

• - ¾ cups raw almonds, soaked 8 hours or overnight
• - 1 tbsp apple cider vinegar
• - 2 tsp maple syrup
• - ¼ tsp sea salt
• - ¾ cups water
• - 3 large heads broccoli, separated into florets

Preparation:

1. The almonds need to be soaked overnight/for 8 hours.
2. Blend  all ingredients apart from the broccoli in a high-speed blender until smooth. Place the broccoli florets in a large bowl, and pour the dressing over the broccoli. Toss well to coat. Spread the coated broccoli on as many dehydrator trays as you need to fit all of the broccoli, and dehydrate at 110°F for 12-24 hours, or until dry and crunchy.
3. Oven Variation: Preheat the oven to 400° and bake for about 30-40 minutes, or until crunchy.
4. Chili Cheese Variation: Add 2 tbsp nutritional yeast, 1 clove garlic, and 2 tsp chili powder to the blended ingredients.
5. Spicy Maple-Chipotle Variation: Increase the amount of maple syrup to 2 tbsp and add 1/2 tsp red pepper flakes, 1/2 tsp cinnamon, and 1/2 tsp chipotle power to the blended ingredients.
6. Coconut-Peanut Butter Variation: Increase the amount of maple syrup or agave to 2 tbsp and add 1 tbsp peanut butter, 1/4 cup unsweetened dried coconut, and 1 tsp vanilla extract to the blended ingredients.
7. Bright Miso Variation: Add 1 tbsp light miso, 1 tbsp lemon juice, 1 tsp onion powder, 1 small clove garlic, and 1/2 tsp Dijon mustard to the blended ingredients.
8. Smoky “Bacon” Variation: Increase the amount of maple syrup or agave to 1 1/2 tbsp and add 1 tbsp tamari, 1 tsp smoked paprika, and 1/2 tsp liquid smoke to the blended ingredients.
9. Cool Ranch Variation: Add 1 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 2 tbsp fresh chives, and 1 tbsp fresh parsley to the blended ingredients.

Ingredients:

• - 1/2 cup dulse fronds, soaked for 1-2 minutes, then cut into bite size pieces
• - 2 large handfuls peppery rocket or arugula or other salad greens
• - 1 stick celery, finely sliced
• - 1 carrot, shredded
• - 1/4 cup toasted walnut halves
• - Ume Plum Vinegar & Apple-Miso Dressing:
• - 2 tsp flax oil
• - 2 tsp Ume plum seasoning
• - 1 tsp sweet white miso
• - 2 tbsp organic apple juice
• - ¼ cup filtered water

Preparation:

1. Place the greens and dulse in a salad bowl along with the celery and carrot. Drizzle on the dressing and toss well. Taste and adjust the seasonings. Garnish with the toasted walnuts.
2. To make the dressing: Blend all ingredients together.

Ingredients:

• - 25 g Flora Freedom (or similar)
• - 2 tbsp olive oil
• - 1 large onion, finely chopped
• - 2 cloves garlic, crushed
• - 225 g Arborio rice
• - 700 ml hot vegetable stock
• - 300 ml vegan dry white wine (optional but increase stock to 1 litre if not used)
• - 250 g frozen petit pois
• - 125 g asparagus tips, each cut into three
• - 175 g spinach, washed and drained
• - 75 g vegan Parmsan cheese, grated
• - pinch of salt and freshly ground black pepper

Preparation:

1. Heat Flora and olive oil in a large pan and fry the onion and garlic until soft but not browned.
2. Add the rice and stir well. Pour in the wine and bring to the boil. Reduce heat and cook gently, whilst stirring, until the liquid has been absorbed.
3. Stir in 300ml stock and repeat until the stock has been absorbed.
4. Add half the remaining stock, and continue cooking, stirring occasionally until the risotto has a creamy consistency.
5. Add the peas to the rice together with the asparagus and remaining stock. Bring back to a simmer and continue stirring as the liquid is absorbed and the rice becomes tender.
6. Stir in the spinach, with a little more stock if necessary, and sprinkle in the cheese, stirring until melted through.
7. Season to taste and serve straight away.

Ingredients:

• - • 300g Provamel soya alternative to yogurt free from sugars
• - • 800g potatoes
• - • 4 tbsp olive oil
• - • 1 chopped onion
• - • 2 tbsp organic tikka masala
• - • 400g canned tomatoes
• - • 200g cauliflower
• - • 200g drained chickpeas
• - • 1 handful of spinach

Preparation:

1. Serves 4.
2. Replace the chickpeas with lentils if you want a more crunchy bite.
3. This vegetable curry is made using Provamel soya alternative to yogurt free from sugars.
4. Method
5. Heat the oil in a skillet
6. Add the tikka masala and the onion
7. Add the cauliflower tomatoes and put the lid on
8. Mix in the chick peas, spinach and parboiled potatoes and cook another 15 mins
9. Season with salt and pepper and spoon in the soya alternative to yogurt
10. Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.

Ingredients:

• - 1 bananas
• - 1/2c coconut yoghurt
• - 1/2c dairy free milk
• - ½ a lemon, zested
• - 1/4t turmeric powder
• - A handful of fresh or frozen raspberries
• - 1t beetroot powder
• - A handful of baby spinach
• - 1/2t spirulina powder

Preparation:

1. Blend the bananas, yoghurt and milk till smooth, portion it into 3 bowls.
2. In the first bowl add the lemon zest and turmeric, blend.
3. In the second bowl add the raspberries and beetroot powder, blend.
4. In the third bowl add the spinach and spirulina, blend.
5. In your serving bowl add a large spoonful of each mixture, one at a time.
6. Once all of the smoothie is in your bowl use your finger to create beautiful patterns.

Ingredients:

• - 1 medium red onion, sliced
• - 10 small new potatoes, halved
• - 1/2 an aubergine, sliced into chunks
• - 1 courgette, sliced
• - 1 sweet red pepper, sliced
• - 1 stick of celery, sliced
• - 10 mushrooms, sliced or quartered
• - A handful of green beans
• - A handful of black and green olives, whole or halved
• - A handful of spinach or kale
• - 1 tin of plum tomatoes
• - 1 large cup of vegetable stock
• - 1 Tbsp of tomato puree
• - 1 tsp balsamic vinegar
• - A drizzle of agave syrup (or other sweetener)
• - Black pepper
• - Sea salt
• - Nutritional yeast
• - Mixed Italian herbs
• - Oregano
• - Coriander
• - Cumin
• - 2 bay leaves
• - Lemon juice
• - 1 garlic clove

Preparation:

1. Lightly fry the onion, then add the potato along with a small amount of water.
2. Steam for approximately 10 minutes before adding the other veggies.
3. Add in your seasonings along with 1 large cup of vegetable stock.
4. Replace lid and bring to the boil for approximately 20 minutes, adding additional water as required.
5. Reduce the heat and add your spinach or kale.
6. Steam for a few additional minutes, or until the vegetables are to your liking.
7. Serve in a shallow bowl and sprinkle with vegan feta.

Ingredients:

• - 2 flour tortilla wraps
• - 1 small red onion, finely sliced
• - 2 limes
• - 1 400g tin of mixed beans, drained and rinsed
• - 1 roasted red pepper, from a jar, roughly chopped
• - 130g sweetcorn
• - Small bunch coriander, roughly chopped
• - 4 radishes, finely sliced
• - 1 avocado, peeled and sliced
• - 1 tbsp olive oil, plus a little extra to brush the wraps with
• - 4 heaped tbsp Alpro Plain Unsweetened Big Pot
• - 1 tsp chipotle paste
• - Salt and pepper

Preparation:

1. 1. Preheat the oven to 180C. Cover the red onion with boiling hot water and leave for 5 mins. Drain the water and pat dry. Place in a small bowl, season well with salt and pepper and add the juice of 1 lime. Leave to macerate whilst you prepare the remaining ingredients.
2. 2. Brush the flour tortillas with oil lightly. Use the underside of a muffin tray to shape the tortillas into a bowl pushing the middle section of each into the gaps to hold in place. Bake in the oven for 6-8 minutes or until golden brown and crisped.
3. 3. Mix together the beans, sweetcorn, sliced radish, roasted red pepper, coriander, olive oil and juice of 1 lime. Season well with salt and pepper.
4. 4. Marble the chipotle paste into the Alpro Plain Unsweetened Big Pot.
5. 5. Spoon the beans into the tortilla bowls, top with the red onions, sliced avocado and a big dollop of the sauce.

Ingredients:

• - 1 Tbsp Olive Oil
• - 3 Garlic Cloves (minced)
• - 170g Baby Spinach
• - 170g Kale (chopped)
• - ¾-1 Cup Artichoke Hearts (drained + finely chopped)
• - ALMOND MILK CHEESE SAUCE
• - 1 ½ Cups Raw Cashews (soaked + drained in boiling water for 5 minutes)
• - 3 Tbsp Nutritional Yeast
• - 1 ½ tsp Onion Powder
• - 2 tsp Mild Chilli Flakes
• - Salt + Pepper (to taste)
• - 2 Tbsp Fresh Lemon Juice
• - 1 ½ Cups Califia Farms Unsweetened Almond Milk
• - TO SERVE
• - Large cob bread loaf
• - Crackers
• - Toasted Pita Bread Slices
• - Veggie Sticks
• - Fresh Herbs
• - Vegan Parmesan (optional)

Preparation:

1. 1. Preheat oven to 205⁰C. Line a small to medium sized deep baking tray with parchment paper. Set aside.
2. 2. In a non stick pan, heat the olive oil over medium heat. Stir in the garlic and cook briefly until fragrant. Add in the spinach and kale. Place a lid over the pan to steam. Cook until wilted. Once cooked, stir through the artichokes. Set aside.
3. 3. Using a high speed blender, add all the almond milk cheese sauce ingredients. Blend until smooth.
4. 4. Add the warm veggie mix to the prepared baking tray. Stir in the almond milk mixture overtop and stir to combine. Place into the oven, covered for 10 minutes, remove cover and bake another 5-7 minutes or until thick and scoopable. Best served warm, enjoy!

Ingredients:

• - 2 blocks silken tofu
• - Organic sunflower oil for deep-frying
• - 4 Tbsp rice flour
• - 2 tsp grated fresh root ginger, and red radish slices for garnish
• - 1 spring onion, finely sliced on the diagonal to garnish
• - 2 Tbsp barley miso, mixed in a little water to form a sauce like consistency

Preparation:

1. Press and drain the tofu on paper towel until dry, changing the paper towel as required.
2. Put the oil in a heavy-based deep frying pan and heat to about 180o/350f.
3. Cut each tofu block in half and then half again.
4. Dust with the flour, then using a spatula gently slide the tofu into the oil and deep-fry until crisp and golden.
5. Arrange in bowls, pour over some miso sauce and garnish with the grated ginger, red radish and spring onion.
6. Note: Don’t dust the tofu with the flour until you are ready to fry it, otherwise it will become sticky.

Ingredients:

• - 10 chestnut mushrooms, stems removed
• - 2T tamari
• - 2T water
• - 1t hot smoked paprika
• - 50g cashews
• - 1t ground flax seed
• - 1T nutritional yeast
• - 75g silken tofu
• - 1/2T white miso
• - 1/2t sea salt
• - 25g basil leaf
• - 2g garlic
• - 1/2T extra virgin olive oil
• - 12g walnuts
• - 2t lemon juice
• - 2 handfuls spinach
• - 1 corn on the cob (you can grill the corn and then cut off, or have it raw, it’s lovely either way)
• - 2 handfuls mini plum tomatoes, halved
• - 4 spring onions, finely chopped
• - A handful coriander leaf, finely chopped
• - Extra virgin olive oil
• - Lemon juice
• - Salt

Preparation:

1. Preheat your oven to 220c / 430f
2. Mushrooms – Put the tamari, water and paprika into a tupaware box, add the mushrooms, put the lid on and shake so the mushrooms are covered with the liquid. Marinade for 15 minutes. Bake in the oven for 10 minutes. Allow to cool.
3. Cashew sauce – Blend the cashews, flax, nutritional yeast, tofu, miso and salt, using the chopper attachment of a hand blender or a high speed jug blender. You may need to allow it to rest and soften for a few minutes and then reblend to get the sauce smooth.
4. Pesto – Blend the basil, garlic, oil, walnuts and lemon juice until smooth.
5. Salad – Combine the spinach, tomatoes, corn, spring onions and coriander leaf. Add a little oil, juice and salt to taste.
6. Place the salad on the plate, top with the mushrooms with the cashew sauce and pesto.

Ingredients:

• - 28 cherry tomatoes
• - 3 florets of broccoli
• - 12 green beans, cut into 2cm lengths
• - 2 carrots, peeled and sliced into 2cm pieces
• - 1 lettuce — I like Romaine
• - 3 spring onions, finely chopped
• - 100g polenta
• - a handful of chopped herbs of your choice
• - 250g tofu, cut into slices
• - olive oil for frying
• - FOR THE DRESSING:
• - 2 tablespoons olive oil
• - 1 tablespoon red wine vinegar
• - 1 teaspoon Dijon mustard (optional)
• - 1 teaspoon maple syrup (if you like a bit of sweetness)

Preparation:

1. Serves 4
2. Method
3. Preheat the oven to 200°C/gas mark 6 and roast the cherry tomatoes for 10 minutes.
4. Cover the bottom of a pan with cold water and place a steamer above it. Put the broccoli, green beans and carrots in the steamer, turn the heat on quite high and steam for about 15 minutes, occasionally prodding the carrots with a fork to see if they are done. Some people like them slightly crunchy, others prefer them a little softer.
5. While the vegetables are steaming, make a salad with the leaves and spring onions.
6. Combine the polenta and herbs in a bowl. Heat some olive oil in a frying pan. Dip the tofu in the polenta mixture, then fry until golden.
7. Whisk together the ingredients for the dressing, but only pour over at the last minute.
8. Assemble your meal by first putting the salad on the plate, then the warm vegetables and finally the tofu. Pour over the dressing then add a little seasoning sauce such as Braggs or a sauce of your choice.

Ingredients:

• - 1 cup quinoa (rinsed)
• - 2 cups water
• - Fresh salad greens such as rocket, watercress
• - 1 small bunch of red radishes, very thinly sliced
• - * 1 handful parsley
• - * 1 cup extra virgin olive oil
• - * 2 Tbsp Umeboshi vinegar
• - * 1 Tbsp shoyu
• - * 2 Tbsp mustard
• - * 2 Tbsp lemon juice

Preparation:

1. Basic Salad Dressing:
2. Place all the ingredients marked with a (*)  into a blender.
3. Adjust ingredients according to taste.
4. Store in a sealed glass jar in the refrigerator and keep for up to 5 days.
5. Method
6. Bring the quinoa and water to a boil in a pan, and simmer on a very low heat 15-20 minutes until the water is absorbed.
7. Remove from heat and put into a large bowl and leave to cool then fluff up with a fork.
8. Add the fresh salad greens and radishes to a large salad bowl and pour over some of the dressing.  Stir in the quinoa and serve.

Ingredients:

• - 1 head cauliflower
• - 12 new potatoes
• - 12 long stem broccoli
• - 4 carrots
• - 2 cloves garlic
• - 2 tbsp olive oil
• - Mint sauce
• - Vegan gravy granules
• - Salt and pepper

Preparation:

1. Serves 4
2. Method
3. Chop carrots and potatoes and place in an oven proof dish, drizzle with olive oil, finely chopped garlic and sprinkle with salt and pepper. Slow roast at 150-160 degrees Celsius for 1 hour.
4. Chop the cauliflower (minus the leaves) and boil in salted water until soft, drain and put in a food processor with a teaspoon of mixed herbs, a pinch of salt and a drizzle of olive oil. Blend until smooth.
5. Lightly toss the broccoli in olive oil with a little salt and pepper in a pan over a high heat for 1-2 minutes.
6. Put gravy granules in a jug with a heaped teaspoon of mint sauce. Add boiling water to your preferred consistency and serve.

Ingredients:

• - Small bunch coriander
• - Small bunch spring onions, white and green parts separated
• - 100g spinach leaves
• - 300 ml Alpro Coconut Unsweetened drink (or similar)
• - 1-2 tbsp. (depending on heat preference) green curry paste
• - 50g peas
• - 1 medium sweet potato, peeled and cut into 2cm cubes
• - 8 cherry tomatoes, halved
• - 100g baby sweetcorn, in half through the middle
• - Juice of 1 lime
• - Sunflower oil
• - 1 tbsp soya sauce or tamari
• - Salt and pepper

Preparation:

1. Preheat the oven to 180C. Toss the sweet potato in a little sunflower oil, season and roast in the oven for 20 minutes until soft.
2. Add the spinach, spring onion tops, coriander (leaves and stems), green curry paste, soya sauce or tamari and Alpro Coconut Unsweetened drink to a blender or food processor and blend until smooth
3. In a large frying pan over a medium heat sauté the baby corn for 2-3 minutes until starting to colour, add in the tomato’s and sauté for 30 seconds
4. Lower the heat and add in the green sauce, peas and sweet potato heating through until the sauce is hot
5. Finely chop the white parts of the spring onion. Add the lime juice to the curry and season to taste. Sprinkle over the spring onions and serve with brown or white rice.

Ingredients:

• - 125g Doves gluten free plain flour
• - 1/2tsp salt
• - 30g baby spinach
• - 30g margarine
• - 4tbsp water
• - 1tbsp sunflower oil
• - 2 shallots or 1 small onion, finely chopped
• - 170g butternut squash, peeled and finely chopped
• - 30g walnuts, finely chopped
• - 1tbsp tamari
• - 1tbsp balsamic vinegar
• - 1/2tsp fresh sage, finely chopped
• - 1/2tsp fresh rosemary, finely chopped
• - ¼-1/2tsp ground nutmeg
• - 100g silken tofu
• - 3tbsp plant milk + a little for a glaze
• - 1tbsp cornflour
• - 1tbsp stock powder
• - 4 cherry tomatoes, halved

Preparation:

1. Heat your oven to 180c/360f/GM4.
2. Put the flour and salt in a bowl, mix well. Put the spinach, margarine and water in a jug, blend, with a hand blender, until smooth. Add the spinach mixture to the flour, mix into a dough. If it is too sticky add more flour.
3. Roll out the dough to 5mm thickness. Cut out 4 circles of dough and 4 trees. Place the circles into the tart tins ensuring the dough goes up the sides. Trim the edges with a sharp knife and prick the bottom with a fork. Bake the tart base for around 10 minutes until they have dried out.
4. In a large frying pan heat the oil on a medium heat. Once hot, add the shallots and squash, cook for 8-12 minutes until the shallots are translucent. Add the walnuts, tamari, vinegar, sage, rosemary and nutmeg. Take the pan off the heat.
5. Whisk the tofu, milk, cornflour and stock in a small bowl. Add this to the pan and mix in. Divide this mixture between the tart bases. Top each tart with a tree, brush a little milk onto each tree and the tart edges. Bake for a further 10-15 minutes until cooked through.
6. Top each tart with half a tomato before serving.

Ingredients:

• - 1 pack Pulled Oumph! (280 g)
• - 1 tbsp vegetable oil
• - 8 large romaine lettuce leaves
• - Vegan chilli mayo or guacamole to serve (optional)
• - For the mango salsa:
• - 450 g mangos, finely diced
• - ½ finely diced red onion, rinsed
• - 1 red pepper, finely diced
• - 1 green chilli, finely diced
• - A handful of fresh coriander
• - 3-4 tbsp fresh mint
• - 1 tbsp oil
• - 2 tbsp apple cider vinegar
• - 1 tsp brown sugar
• - ¼ tsp salt
• - ¼ tsp black pepper

Preparation:

1. 1. To prepare the grilled mango salsa; slice off both halves of the mango around the stone. Leaving the skin on, score each mango piece in a criss-cross pattern and place it skin down onto the hot BBQ.
2. 2. In the meantime, fry the Pulled Oumph! in the vegetable oil in a non-stick frying pan for 4-5 minutes or until done.
3. 3. To assemble the mango salsa, peel and cut the grilled mango into small cubes and add it to a large mixing bowl alongside the finely diced and rinsed red onion, red pepper and green chilli. Sprinkle in a handful of finely chopped fresh coriander and fresh mint, then combine the oil, apple cider vinegar, brown sugar, salt and black pepper in a small jug and drizzle it over the salsa. Mix well to evenly coat the salsa in the dressing.
4. 4. Assemble your tacos by filling 1-2 tablespoons of the mango salsa into a lettuce leaf, top with 1-2 tablespoons of pulled Oumph! and finish off with a drizzle of chilli mayo or guacamole to serve.

Ingredients:

• - 1 tbsp toasted sesame oil
• - 2 cloves garlic, peeled and crushed
• - 1 onion, finely sliced half-moons
• - 10 fresh shitake mushrooms, finely sliced or dried shitake mushrooms
• - ½ block of tofu cut into (small dice)
• - 1 head of broccoli cut into medium sized pieces
• - 1 head curly kale, stem removed and thinly sliced
• - 3 Tbsp tamari or shoyu (organic soya sauce)
• - 1 Tbsp white miso paste dissolved in two tbsp water
• - 1 Tbsp freshly squeezed ginger juice
• - 1 Tbsp balsamic vinegar
• - 2 Tbsp toasted sesame seeds

Preparation:

1. To get the best taste from tofu I dry-fry it and then marinate it for a few hours, or overnight in the fridge.
2. To dry-fry simply press excess water out with paper-towel, slice the tofu and place in a dry-frying pan at a low heat and press with a spatula.  You will hear a hissing sound as the excess water is removed.  Turnover and do the other side. To marinade I use 1 Tbsp of each – freshly squeezed ginger juice, shoyu and mirin – you can add ¼ tsp turmeric, sweet paprika, garlic powder or whatever taste excites you.
3. Method
4. Press the tofu in paper towels to absorb any excess water.
5. Whisk the soya sauce, miso paste, ginger juice and vinegar in a cup and set aside.
6. Heat the toasted sesame oil in a wok over medium heat and add the garlic, onion and the mushrooms stir well and cook for 5 minutes.
7. Add the diced tofu and cook on a high heat for 5 minutes, stirring occasionally.
8. Add the kale stir and cover for 5 minutes or until it turns bright green adding a little water if necessary.
9. Add the broccoli cover for 3 or 4 minutes, if the pan seems dry add a splash more water.
10. Remove from the heat. Stir in the dressing.
11. Serve in bowls and sprinkle with toasted sesame seeds.

Ingredients:

• - 1 large cucumber
• - 10 Radishes
• - 1 large (Asian) pear, or two small pears
• - Purified Water
• - 3 Tbsp Naturally Brewed Soy Sauce
• - 1 Cup Salt
• - 3 Tbsp green plum extract

Preparation:

1. Wash the cucumbers with salt to cleanse thoroughly. Soak the prepared cucumbers in boiling salted water.
2. Meanwhile, finely shred ½ of the pear(s) and the radishes. Add 1 Tbsp soy sauce and 1 Tbsp plum extract to the prepared pear and radishes, and mix well with your hands.
3. Grate the remainder of the pears and sieve or strain to collect juice. Add the purified water, 2 Tbsp soy sauce, 2 Tbsp plum extract and a pinch of salt to the juice.
4. Cut the cucumber into 3cm cylindrical pieces and make cross-cuts on the circular face of each piece. Stuff the cucumbers with the radish and pear mixture and transfer to a plate. To finish, pour the pear juice mixture over the cucumber pieces.

Ingredients:

• - 1 pack 20 inch rice wrappers
• - 1 cucumber
• - 1 large avocado
• - 8 French radishes
• - 75g watercress
• - 1 bunch dill, washed
• - Salt and pepper to season
• - Dipping sauce:
• - 1 large orange, juiced
• - 25ml soy sauce

Preparation:

1. To make the dipping sauce place the orange juice in a pan on a low heat for 7-8 minutes so it reduces by around two thirds. Take of the heat and mix with the soy sauce. Place in a small bowl and set aside to cool.
2. Take the cucumber and slice into thin strips using a julienne peeler or sharp knife. Only cut the outer flesh of the cucumber discarding the more watery core.
3. Halve and peel the avocado, remove the stone and slice lengthways in half inch slices. Slice the radishes lengthways.
4. Fill a bowl with slightly warm water. The diameter of the bowl needs to be wider than the rice paper so that the rice paper can be fully immersed in the water.
5. Dunk one rice paper in the bowl of water for 5 seconds. Give it a shake to get rid of excess water and lay on a clean chopping board.
6. Near one of the edges of the paper place a handful or two of the watercress tearing any larger clumps into smaller sections as the rolls are meant to be eaten by hand.
7. Next, place two or three slices of the avocado on top of the watercress. Then, take a few sprigs of dill and, using a pair of scissors, chop finely over the avocado and watercress and season with salt and pepper.
8. Fold the near edge the wrapper over the contents, then fold both sides into the middle and roll up.
9. Serve with the dipping sauce.

Ingredients:

• - 3 cups cooked quinoa
• - 1 carrot, julienned
• - 1 yellow pepper, sliced
• - 1 onion, chopped
• - 3 cloves garlic, chopped
• - 2 cups baby spinach leaves
• - 2 spring onions, sliced
• - Handful green beans, chopped
• - 1/2 cup butternut pumpkin, chopped
• - 1 inch ginger root, finely grated
• - 1 organic lemon, zest finely grated
• - 1 teaspoon smoked paprika
• - Sea salt (generous pinches)
• - Freshly ground coarse black pepper
• - Olive oil

Preparation:

1. Saute onion, garlic, spring onions and pepper in olive oil (or water).
2. Add remaining vegetables and seasonings.
3. When well mixed, add quinoa.
4. Ensure flavourings are well distributed.
5. Enjoy!
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Ingredients:

• - Meatless Farm Co mince 400g
• - 1 red / yellow pepper
• - 100g mushrooms
• - 1 can tinned tomatoes
• - 1 tbsp tomato paste
• - Few handfuls of kale / spinach
• - Splash of tamari / liquid aminos
• - Garlic powder, mixed herbs, paprika, cumin, black pepper
• - 6 lasagne sheets
• - – For the cheese sauce
• - Soaked cashews (soak in boiling water for around 20-30 minutes)
• - ½ head of boiled cauliflower
• - 150ml of almond milk
• - 3-4 tbsp of nutritional yeast
• - ½ tsp of mustard
• - 1 tbsp of white miso
• - ½ tbsp. of tamari / liquid aminos
• - ½ juice of a lemon and splash of apple cider vinegar
• - Garlic powder/ paprika, black pepper

Preparation:

1. Saute the vegetables and add the seasoning after a few minutes.
2. Pour in the tinned tomatoes, tomato paste and simmer for a few minutes.
3. Add in the meatless mince and simmer for a further 10 minutes.
4. Blend all the cheese ingredients to make the white sauce.
5. Once all cooked, layer half of the mince mixture onto an oven proof dish and then layer ½ of the cheese sauce before adding 3 lasagne sheets on top.
6. Repeat the layer and top with the remaining white sauce.
7. Cover loosely with foil and bake for around 20 minutes at 180 degrees.
8. Serve with some green beans or whatever vegetables you like!
9. Created by @FEEDMEGLOW (www.instagram.com/feedmeglow)
10. Makes 3-4 portions

Ingredients:

• - 1 tsp coconut oil
• - 1 medium onion
• - 3 garlic cloves
• - 1/4 thumb ginger
• - 100g cherry tomatoes
• - 1/2 small butternut squash
• - 2 medium potatoes
• - Large handful of coriander
• - 100g frozen peas
• - 80g baby spinach leaves
• - 1 pot of Tideford Organics Vegan Rogan Josh (or similar)
• - 1/2 lime
• - Salt and pepper
• - 2 x 320g sheets of gluten-free puff pastry
• - 4 tsp gluten-free plain flour, plus extra for dusting
• - 1 tbsp plant milk of your choice

Preparation:

1. 4 springform pie tins approx. 11cm in diameter
2. Method
3. Heat the coconut oil in a large pan on a medium heat. While the pan heats up, peel and discard the skin of the onion, slice it thinly and add it to the pan. Fry for 10 minutes, stirring frequently until it begins to caramelise.
4. Meanwhile, peel and finely dice the ginger and garlic. Then peel and dice the butternut squash and potatoes. Quarter the cherry tomatoes and finely chop the stalks of the coriander, saving the leaves for later. Add the ginger, garlic, squash, potatoes, tomatoes and coriander stalks to the pan and fry for a further 15 minutes, stirring occasionally.
5. Add the frozen peas, spinach leaves and Rogan Josh Curry Sauce to the frying pan and simmer for 10 minutes, stirring occasionally.
6. Next, roughly chop the coriander leaves and stir them into the pan along with the juice from the half of lime and season to taste with salt and pepper.
7. Preheat the oven to 200°C fan.
8. Meanwhile, roll out the pastry on a floured surface until it’s a few millimetres thick. Use a sharp knife to cut 4 circles a few cms wider than the pie tins (make sure you leave enough pastry for the tops), then line the pie tins with the pastry by pressing the pastry into the base and sides to ensure the inside of the tin is fully covered.
9. Sprinkle a tsp of flour over the base to stop it from going soggy, then fill each pie with the curry filling.
10. Use the remaining pastry to cover each pie and pinch the top and sides of the pastry together to close the pie.
11. Brush the tops with plant milk and bake in the oven for 20-25 minutes, until golden brown.
12. Serve with chips and mushy peas. Enjoy!
13. If you’ve been inspired by this recipe, check out this Lentil and Mushroom pie!

Ingredients:

• - 6 sheets filo pastry, cut in half and left out of the fridge for ten minutes
• - 100g fresh spinach
• - For the tofu layer:
• - 400g tofu, drained and crumbled
• - 20g fresh mint, finely chopped
• - 2 cloves garlic, crushed
• - 50g dairy-free margarine, melted
• - 2tbsp nutritional yeast
• - ½tsp freshly ground black pepper

Preparation:

1. Serves 6.
2. Preheat the oven to 200C.
3. Method
4. Mix the tofu layer ingredients together thoroughly.
5. Grease a large oven-proof dish with a thin coating of the melted dairy-free margarine. Add the first sheet of filo pastry, followed by a coat of margarine. Repeat with three more filo sheets.
6. Cover the filo pastry evenly with half of the spinach, followed by half of the tofu mix.
7. Repeat steps 3 and 4 to add the next layer. Add a final layer of filo sheets, being sure to coat the top layer with plenty of the melted dairy-free margarine.
8. Bake in the oven for around 45 minutes or until the pastry has turned golden brown.

Ingredients:

• - 1 can of black beans
• - 1t stock powder
• - 1 garlic clove, finely chopped
• - 1 red onions, finely chopped
• - 2T ground flax seed
• - 1/2c cooked rice
• - 1/2 tablespoon toasted sesame seeds
• - ½ tablespoon cumin seeds, toasted and ground
• - 1/2 tablespoon coriander seeds, toasted and ground
• - Half a handful of each – flat parsley, coriander, mint
• - ½T of yeast extract (or Marmite/Vegemite)
• - Salt to taste
• - 4 portobello mushrooms
• - 2T tamari
• - 2T water
• - 1t hot smoked paprika
• - 2 large ripe tomatoes
• - Baby spinach

Preparation:

1. Set your oven to 200c.
2. Drain and rinse the beans very well, put them into a large bowl.
3. Add the stock powder, garlic, red onion, flax, rice, sesame seeds, spices, herbs, yeast extract and a little salt.
4. Using a hand blender or food processor blend until smooth.
5. You can make the patties one of two ways, shape them with your hands or roll out between 2 sheets of baking paper and cut out shapes with a glass.
6. Bake in the oven for around 30 minutes.
7. Remove the stems from the mushrooms carefully, so the caps don’t break.
8. Put the mushrooms in a large bowl with the tamari, water and paprika. Turn the mushrooms over and around so that they are covered with the sauce.
9. Bake the mushrooms in the oven for 15 minutes.
10. Slice the tomatoes, put the spinach on your plate, assemble the burgers with the tomatoes and enjoy!!!!

Ingredients:

• - 100g uncooked quinoa
• - 15g fresh parsley, chopped finely
• - 10g fresh mint, chopped finely
• - 30g dried barberries or dried cranberries or dried goldenberries (or a mixture of all three if you wish!)
• - 10-12 large radishes, sliced finely
• - 20 cherry tomatoes halved
• - 1 pomegranate, deseeded
• - 1 large avocado, deseeded and cut into chunks
• - To decorate: a handful of pumpkin seeds and some chopped parsley
• - For the dressing:
• - 2 cloves of garlic, finely chopped
• - 2 tbsp olive oil
• - 2 tbsp pomegranate molasses
• - 2 tbsp of apple cider vinegar
• - 1 tbsp lemon juice lemon juice
• - ¼ tsp sweetener of choice (date syrup/agave / ⅛ tsp stevia)
• - ½ tsp sumac
• - ¼ tsp salt
• - Pepper, to taste
• - ¾ tbsp Pulsin protein powder (or similar)
• - Variations
• - Make a green Middle Eastern-style salad by adding ½- ¾ tsp of spirulina or wheatgrass powder to the cooked cooled quinoa
• - Substitute berries for dried apricots or sour cherries.
• - Substitute quinoa for bulgar wheat, cauliflower rice or giant cous cous.
• - Include chunks of cucumber.
• - Mint can be substituted for fresh coriander.
• - Sprinkle hemp seeds, flaxseed or chia seeds on top for an extra nutrient boost.

Preparation:

1. Cook the quinoa as per manufacturer’s instructions. Allow to cool.
2. In the meantime, chop up the salad ingredients.
3. Make the dressing. In a small bowl, mix together the dressing ingredients.
4. In a large bowl, mix together the quinoa, salad dressing and the chopped up salad ingredients, reserving some parsley for the garnish.
5. Garnish with the remaining chopped parsley and a handful of pumpkin seeds. Enjoy!
6. Did you enjoy this dish? Explore more vegan salad recipes.

Ingredients:

• - 1 tsp sesame seeds
• - 250 ml sushi rice or black rice
• - 280 g Oumph! The Chunk, or Bibim Oumph! or Pulled Oumph!
• - For Oumph! The Chunk:
• - 100 ml plant-based Sriracha mayo (can be bought ready-made)
• - 1 tbsp Japanese soy sauce
• - Vegetable suggestions:
• - Small broccoli florets, steamed (around 250 g)
• - Shredded carrots or sweet potatoes (around 200 g)
• - Shredded sugar snap peas
• - Green leaves such as baby spinach
• - Pea shoots, sprouts, etc.
• - Sauce suggestions: Sriracha mayo, hummus, toum – or your favourite (around 2 tbsp per person)

Preparation:

1. *If you want to spice up the Oumph! yourself, use Oumph! The Chunk: Mix the Sriracha mayo and Japanese soy sauce with Oumph! The Chunk. Fry over medium heat in a pan with oil until golden brown, then sprinkle sesame seeds on top.
2. **If you’re using Bibim Oumph! and Pulled Oumph! – just follow the cooking instructions on the packaging.
3. Boil the rice as stated on the packaging.
4. If you fancy broccoli or cauliflower, cut in to small florets and steam or boil until just done. Rinse in cold water to stop them from cooking further and season with, for example, some sesame seeds and Japanese soy – or keep it au naturel! Serve lukewarm or cold.
5. Finely grate for example carrot or sweet potato – a small handful per portion will do.
6. Use bean sprouts, or any other sprouts you fancy, about 100 ml per person.
7. Cut the the sugar snaps in to thin pieces, or use whole, approx. 3-4 per person.
8. Green leaves like baby spinach are tasty and healthy, one handful will be perfect.
9. Use ready-made dressing or make your own.
10. Line the bottom of the bowl with the rice. Carefully arrange the various ingredients on top. There are no wrong ingredients in a Buddha Bowl, as long as it’s yummy and looks good! Let your creativity run wild!

Ingredients:

• - 4 Nākd Strawberry Crunch Bars
• - 65g cashew nuts, soaked overnight in water and drained
• - Juice of 2 lemons
• - 60ml agave nectar or maple syrup
• - 60ml coconut oil, melted
• - 1 tsp vanilla extract
• - 3 pitted dates
• - 6 large strawberries

Preparation:

1. Serves:  6
2. Preparation time: 15 minutes, plus 15 minutes chilling
3. Cooking time: 15 minutes
4. Method
5. Grease or line a muffin tin or preferably use a silicon muffin tray to make the cheesecakes easier to remove.
6. Chop the Nākd bars in a food processor or high powered blender into small bits and divide them into 6 sections. Press firmly into the bottom of the muffin tins or silicon trays to make 6 cheesecake bases.
7. Blend together the cashew nuts, agave nectar/maple syrup, coconut oil and vanilla until it makes a smooth silky mixture. Pour the mixture onto each of the cheesecake bases until it fills the top.
8. Make the strawberry swirl by blending together the dates and strawberries then dropping a few dots of the mixture onto the top of the cheesecakes. Use a skewer to gently swirl the strawberry mixture around.
9. Place the cheesecakes in the freezer overnight or for at least 4 hours to set.
10. Sit at room temperature before serving and enjoy!

Ingredients:

• - Olive oil
• - 6 big portobello mushrooms, roughly chopped into little bits
• - A few sprigs of fresh thyme, leaves picked
• - Sea salt and freshly ground black pepper
• - 1 × 400g tin of white beans, haricot or cannellini, well drained
• - 4 fat medjool dates, pitted
• - 2 cloves of garlic, peeled and finely chopped
• - A small bunch of fresh parsley, finely chopped
• - 2 tablespoons tahini
• - 2 tablespoons soy sauce or tamari
• - 200g cooked and cooled brown rice
• - (100g raw weight)
• - 50g breadcrumbs or oats
• - Grated zest of 1 unwaxed lemon
• - To serve:
• - 1–2 avocados, peeled and sliced
• - Tomato relish or ketchup
• - Pickled cucumber (see above)
• - A few handfuls of spinach leaves
• - 8 seeded burger buns (I use wholemeal ones)

Preparation:

1. I’ve played around with a lot of recipes before settling on this one, some full of bright herb freshness and grated veg, some packed with protein-rich tofu, and all were good, but what I look for in a burger is a deep moreish favour, savoury and complex, so this is the one.
2. I use brown rice here, but any cooked grain you have will do – quinoa, pearl barley and farro all work well.
3. I like to make a quick pickled cucumber to top these with. Thinly slice a quarter of a cucumber and pop it into a bowl with a pinch of salt, a squeeze of agave syrup, and a good tablespoon of white wine vinegar, then scrunch together and leave to sit while you make your burgers. A homemade quick pickle that beats a gherkin any day. 🙂
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5. Method
6. Get a large pan on a medium heat and add a splash of olive oil. Once the pan is good and hot, add the mushrooms and thyme and season with salt and pepper. Fry on a good heat until the mushrooms have dried out and are slightly browned, then set to one side and leave to cool.
7. Next, drain the white beans and put them into a food processor with the dates, garlic, parsley, tahini and soy sauce. Pulse until you have a smoothish mixture, then transfer to a bowl and add the rice, breadcrumbs, lemon zest and the cooled mushrooms. Mix well, then put into the fridge for 10 minutes or so to firm up.
8. Once cooled, divide the mixture into 8 portions and shape into 8 patties.  Place them on a baking tray lined with baking paper and pop into the fridge until needed. (This can be done the day before – and the burgers freeze well at this point.)
9. Preheat your oven to 230°C/fan 210°C/gas 8 and bake the burgers for 15 minutes, until nicely brown. If you like cheese on your burger, pop a slice on top a couple of minutes before they come out of the oven.
10. While your burgers are cooking, get your toppings ready. I go with avocado, tomato relish and the quick cucumber pickle above, plus a few spinach leaves. Hummus, grated carrot and sprouts is another favourite, but feel free to improvise and try it your own way.
11. Once the burgers are golden, toast your buns and layer up your burgers. I like to serve them with the sweet potato fries. You can’t beat a burger and chips, and these ones are as healthy as they are tasty.

Ingredients:

• - Sesame seed bun
• - Potato rosti or hashbrowns
• - VFC Fillet
• - Baby gem lettuce
• - 3 Tablespoons vegan mayonnaise
• - 1 Tablespoons Sriracha sauce
• - Vegan cheese
• - Vegan butter

Preparation:

1. 1. Preheat the oven and cook the VFC Fillet according to package instructions until crispy!
2. 2. Cook potato rosti/hashbrowns according to package instructions
3. 3. Combine mayonnaise and sriracha sauce
4. 4. Preheat frying pan to a medium heat
5. 5. Butter buns and toast on the warm pan until golden and crispy
6. 6. Add your favourite vegan cheese slices to the VFC Fillet at the last minute and finish in the oven
7. To plate:
8. 1. Place heel of the bun on plate
9. 2. Add layers of baby gem lettuce
10. 3. Place potato rostis/hashbrowns onto lettuce
11. 4. Drizzle half the sauce
12. 5. Place VFC Fillet with melted cheese and drizzle the rest of the sauce
13. 6. Place the top of the bun and enjoy!

Ingredients:

• - 1 large onion, quartered and kept together
• - 2 large carrots, quartered
• - 2 large russet potatoes, quartered
• - 5 garlic cloves
• - 1/4 Cup / 60ml olive oil (optional)
• - 1 Tbsp coarse salt
• - 1 Tbsp black pepper
• - 1 large celeriac (celery root) – scrubbed clean with a brush but kept unpeeled
• - 1/4 Cup / 60ml vegetable broth, beer or water
• - 1 bay leaf
• - 1 Tbsp chopped thyme (optional)
• - 1 Tbsp chopped rosemary (optional)
• - flat leaf parsley, for garnish
• - horseradish, for serving (optional)

Preparation:

1. Serves 2-3
2. Method
3. Preheat oven to 300.
4. In a large bowl, add the first four cut vegetables, and carefully toss with couple tablespoons of oil and pinch of salt and pepper to coat. Transfer the contents into the bottom of a Dutch oven.
5. In the same bowl, coat the exterior of the celeriac with oil, more salt and pepper and place on top of the vegetables in the Dutch oven.
6. Add liquid and bay leaf, then cover and roast low and slow for 3 1/2 to 4 hours until done. You can tell when it’s finished when you can pierce through the celery root with a long skewer easily.
7. Remove from the oven, carve slices of celeriac monster and serve with the vegetables. Garnish with the fresh herbs and parsley, and serve with horseradish, if desired.

Ingredients:

• - 750g small potatoes
• - 1 bunch of spring onions
• - 6 radishes
• - 6 cornichons
• - 1 tablespoon capers
• - 2 tablespoons wholegrain mustard
• - 1 tablespoon white wine vinegar
• - 3 tablespoons olive oil
• - salt and freshly ground black pepper to taste
• - 2 tablespoons roughly chopped chives
• - 2 tablespoons freshly chopped flatleaf parsley

Preparation:

1. Cook 750g small potatoes in salted boiling water until tender, drain and cool slightly, then cut into bite-size pieces and tip into a large bowl.
2. Trim and finely slice 1 bunch of spring onions.
3. Cut 6 radishes into fine matchsticks.
4. Roughly chop 6 cornichons and 1 tablespoon capers.
5. In a small bowl whisk together 2 tablespoons wholegrain mustard, 1 tablespoon white wine vinegar and 3 tablespoons olive oil and season with salt and freshly ground black pepper.
6. Pour the dressing over the potatoes, add the spring onions, radishes, cornichons, capers, 2 tablespoons roughly chopped chives and 2 tablespoons freshly chopped flatleaf parsley and gently mix together.
7. Serve at room temperature.

Ingredients:

• - 2 x baby gem lettuce
• - Half a (large) bag of kale
• - 1 x red pepper
• - 1 x green pepper
• - 3 x celery stalks
• - About 10cm of cucumber
• - 2 x gherkins
• - A good handful of kalamata and green olives
• - Half a bag of ready-to-eat puy lentils
• - 1 x packet of Cauldron marinated tofu (or similar by another brand)
• - Balsamic vinegar
• - Olive oil
• - Sunflower seeds (toasted)
• - Salt and pepper to taste

Preparation:

1. Serves 2 as a big lunch, or 4 if having something with it – like bread and (more) olives, and other tapas-y things.
2. Method
3. You can really do this in any particular order. Ultimately it all gets mixed up!
4. In a fry pan chuck a good handful or two of sunflower seeds and dry fry. You want them slightly browned, so they have a lovely nutty taste. Put them to the side while you do the rest
5. Rip up the lettuce heads into a colander and wash. Then add the kale and wash, massaging as you go. (Massaging kale seems hilarious at first, but it does help it to soften, and basically you’re just rubbing it between your fingers. When I first started eating raw kale I found it quite tough, so the more you massage it then softer it gets. If the kale is very fresh you may hardly need to do this. It really is a case of personal taste. I don’t notice the toughness of kale in the same way I used to, because I eat it such a lot.) Rip the kale and lettuce into smaller pieces, and discard any woody kale stalks
6. Chop up your peppers, celery, cucumber, gherkins, olives and chuck in a big bowl
7. Add the puy lentils and marinated tofu and mix well
8. Add the lettuce and kale bit by bit, mixing as you go. A good salad is one where you get a bit of everything, so try to evenly distribute
9. Add the sunflower seeds, a good splash of olive oil and a drizzle of balsamic vinegar
10. Crack pepper over the top and a little salt if you think it needs it
11. Serve in big bowls and enjoy!
12. Additions: Crusty bread, hummus, more olives, guacamole, aubergine dip or a tomato, red onion and basil salad all go well with this. Create a table of colour with the salad as the centre piece! Also perfect picnic grub on a lovely summer day. This is a filling salad though, and delicious just as it is.

Ingredients:

• - 1 pack Meatless Farm Meat Free Sausages (or similar)
• - 1 small pack baby spinach leaves
• - 1 avocado, stone and skin removed, sliced thinly
• - 2 English muffins
• - Salt and pepper
• - Olive oil

Preparation:

1. Remove the sausages from their packaging. Take 3 sausages and flatten, moulding together into a disc shape. Season with salt and pepper. Repeat.
2. Add a dash of olive oil to a frying pan and cook your Meatless sausage patties over a medium-high heat for 4 mins each side.
3. Meanwhile, add your baby spinach to another pan, with a knob of butter if using, and cover with a lid or plate. Cook over a medium heat to wilt.
4. Lightly toast your muffin.
5. Layer up the muffin by adding a bed of spinach to the bottom, then the sausage patty and top with the avocado.

Ingredients:

• - ½ cup/70g cashews
• - 2 tablespoons coconut oil
• - ½ small red onion
• - 2 tablespoons lemon juice
• - 1 inch/2 cm fresh ginger, roughly chopped
• - 2 large garlic cloves, crushed, or ½ teaspoon garlic powder
• - 3½ cups/800g spinach
• - 1 teaspoon curry powder
• - ½ teaspoon sea salt
• - ½ teaspoon nutmeg

Preparation:

1. Combine all ingredients in your food processor.
2. Done!

Ingredients:

• - 2 teaspoons sesame oil
• - 200g mushrooms (enoki or shiitake), sliced
• - ½ carrot, peeled and sliced into matchsticks
• - 1 red chilli, sliced
• - 1 tablespoon shredded fresh ginger
• - A good handful of Choi Sum or baby leaf spinach, shredded
• - 5 spring onions, trimmed and finely sliced on the diagonal
• - 2 tablespoons yellow miso paste
• - 125g tofu, drained and cut into small dice
• - tamari or soy sauce to taste

Preparation:

1. Serves 2
2. Method
3. Heat the sesame oil in a wok or large frying pan and add the mushrooms and carrots. Quickly cook the veggies for a minute until just softened then add the chilli and ginger and cook for another 10 seconds.
4. Throw the choi sum or baby leaf spinach and spring onions into the wok and cook until the leaves are only just wilted.
5. Remove from the pan and divide between 2 bowls.
6. Bring 700ml water to the boil in a large pan.
7. In a small bowl mix the miso with a couple of tablespoons of the water and then add the paste to the pan. Stir to combine and add a little more miso if needed.
8. Divide the drained and diced tofu between the bowls and pour over the miso broth.
9. Add tamari or soy sauce to taste and serve immediately.

Ingredients:

• - 70g raw cashews
• - Optional: 1.5 tbsp protein powder (Soya and Pea Protein both work well)
• - 2 red onions, peeled and sliced
• - 30g root ginger chopped finely
• - 2 celery sticks, diced
• - 1 large carrot (approx. 250g), peeled and sliced into thick discs
• - 220g cauliflower, cut into florets
• - 350ml vegetable stock (I use bouillon powder)
• - 16 cherry tomatoes, cut in half
• - 60g baby spinach
• - Salt and pepper
• - 180ml cold water
• - 1/2 tbsp coconut oil or rapeseed oil
• - 4 plump garlic cloves, minced
• - 1 or 2 red chilies (depending on how hot you like it), finely chopped
• - 2 medium sweet potatoes (approx 320g), peeled and cut into 2cm chunks
• - 320g squash, sliced into chunks
• - 2.5tbsp-3.5 tbsp curry powder (depending on how spicy you like it!) I used hot madras curry powder
• - 1 tbsp tamari or soya sauce
• - 200g tofu (or substitute for more veg if preferred), diced into about 1.5cm cubes
• - 20g fresh coriander, finely chopped (reserve some for garnishing)
• - To garnish: chopped fresh coriander. Optional: a sprinkle of ground flaxseed

Preparation:

1. In a small bowl, cover the raw cashews with cold water and allow to soak for 3-4hrs at least or overnight. The cashews will puff up
2. Drain the cashews, then place them in a blender or food processor with 180ml of fresh water. Blitz to form a cashew milk
3. If using protein powder. Add to the cashew milk and whizz for a few seconds. (You can see the cashew cream is creamier)
4. In a big pot, melt coconut oil or add rapeseed oil. Add sliced red onions, crushed garlic, chopped ginger, chopped red chillies and diced celery. Brown for about 4 -5 mins on a medium heat
5. Add the chopped sweet potato, carrots, squash. Cook for about 5 mins
6. Add the curry powder and coat the vegetables for about 1 minute; taking care not to burn the spices (otherwise the curry will taste bitter)
7. Add the vegetable stock, tamari or soya sauce. Bring the pot to the boil, then reduce the heat (approx. 3-4 mins)
8. Now add the halved cherry tomatoes and tofu chunks (if using) and cook for 7-8 mins
9. Then add the cauliflower florets and pepper slices. Cook for about 3 mins, until vegetables are soft
10. Stir in the cashew cream. Heat through for about 3 mins
11. Turn off the heat and stir in the baby spinach and most of the chopped fresh coriander (reserve some for garnish). Season with salt & pepper to taste
12. Plate up & serve with a garnish of freshly chopped coriander
13. Optional: a sprinkle of ground flaxseed. This curry is great on its own or can be served with cauliflower rice or basmati rice or quinoa. Delicious!
14. SO MAN
15. www.sobody.co.uk
16. Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.
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Ingredients:

• - 1 pack Garden Gourmet Sensational Sausages1 pack Garden Gourmet Sensational Sausages or another plant-based equivalent
• - 2 vegan hotdog buns
• - 1 small head of green lettuce
• - 2 tblsp home made salsa (see chefs tip)
• - 2 tblsp quacamole (ready to eat, or home made)
• - 1 green and red jalapeno peppers

Preparation:

1. Cut the buns lengthwise and grill both sides until grill marks are showing.
2. Grill the sausages according to the instructions on the package.
3. Spread the guacamole in the hotdog buns and cover with a few lettuce leaves.
4. Put the grilled sausages on top and spoon the salsa on it.
5. Garnish with coriander
6. Serve with Mexican vibe ingredients like nacho chips, grated vegan cheese, coriander, extra guacamole and lime.
7. For homemade salsa we will need: 2 tomatoes,100 g pineapple, ½ small red onion, 1 tblsp corn kernels, 1 small bunch of coriander, ½ jalapeno pepper (without seeds), salt, lime juice. Cut tomatoes (without seeds) and pineapple in small pieces and chop the onion, coriander and jalapeno pepper. Combine all ingredients and season with salt and lime juice.

Ingredients:

• - 1 tbsp extra virgin olive oil
• - 1 onion, diced
• - 5 cloves garlic, minced
• - 1 tsp coriander
• - 2 tsp ground cumin
• - 2 cups fresh spinach, chopped
• - 2 cups black beans, chopped in a food processor (canned organic is fine)
• - 4 tbsp shoyu
• - 3 cups cooked, mashed sweet potatoes
• - Sea salt, to taste
• - 10 large tortillas
• - Vegan cheese and spring onions for topping
• - Salsa

Preparation:

1. Preheat oven to 180º C /360 ºF / Gas Mark 4.
2. Heat the olive oil in a medium pan over a low/medium heat. Add onion and garlic, sauté until onion is translucent. Add coriander and cumin.
3. Cook for two minutes stirring constantly adding a little water if the pan seems dry.
4. Add the spinach, black beans, soy sauce and mashed sweet potatoes. Cook for 3-5 minutes. Remove from heat and season with sea salt.
5. Place ¼ cup of mixture in centre of tortilla. Roll into a burrito and place in a non-stick baking dish.
6. Once all the burritos are assembled, pour your favourite salsa on top and cover with aluminium foil.
7. Bake for 25 minutes.
8. Remove and sprinkle with melty vegan cheese and return to over for 2-5 minutes (until the cheese is melted).
9. Garnish with sliced spring onions and serve!
10. Mild Homemade Salsa:
11. If you do not like things hot (or even warm for that matter!), this is the perfect salsa. You can build your tolerance to greater heat levels if you so desire. Just start with a very little bit of hot pepper.
12. 8 fresh vine ripe tomatoes, chopped
13. ½ cup fresh coriander, chopped
14. 2 onions, chopped
15. 1 bell pepper, yellow, orange or red
16. ½ tsp seal salt
17. 1 lime, juiced
18. Combine all the chopped ingredients into a bowl stir lightly. Squeeze the lime juice over the homemade salsa.  If you prefer, you can use a stick blender and create a less chunky salsa. This flavourful, mild homemade salsa can be served immediately, but its flavour will be enhanced if you let the tastes develop overnight in the fridge.
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Ingredients:

• - Chickpea Tuna:
• - 1 can chickpeas
• - ½ cup celery and leaves, chopped
• - ½ red onion, finely diced
• - ¼ cup vegan mayo, mashed avocado or hummus
• - Juice of ½ lemon
• - ½ tsp garlic powder or minced garlic
• - 2 tbsp fresh dill, diced – optional
• - Salt, pepper
• - Sandwich:
• - Bread or wrap of your choice
• - Lettuce
• - Tomato
• - Avocado

Preparation:

1. Drain and rinse chickpeas, place in a mixing bowl.
2. Use the back of a fork or a masher to mash chickpeas to desired consistency. We leave ours slightly chunky.
3. Add remaining ingredients and mix well.
4. Add salt and pepper to taste.
5. You are now ready to make your sandwich.
6. Place lettuce onto a slice of bread and scoop a large serving of chickpea tuna on top.
7. Add tomatoes, avocado and any other desired ingredients and top with a second slice of bread.

Ingredients:

• - 1/2 teaspoon of coconut oil
• - 2 aniseed stars
• - 2 fresh chillies
• - 2 pak choi
• - 150g of mange tout
• - 175g of baby corn
• - 1 carrot
• - 1/4 of a small bunch of broccoli
• - Soy sauce
• - 1 packet of Udon Noodles

Preparation:

1. Put the coconut oil in a wok
2. Add the chopped chillies and the aniseed star
3. After a minute or so, add the carrots, pak choi, baby corn, mange tout and broccoli
4. Put the lid on and let it cook on a high heat for a about 3 minutes
5. Add some soy sauce and mix
6. Cook for a minute or so and then add the noodles
7. Mix again and cook with the lid on for a minute or two on a high heat setting then serve

Ingredients:

• - Vegan bread bun
• - Bibb lettuce
• - Tomato ketchup
• - Vegan ‘cheddar’
• - Pickled red onions
• - Vegan garlic mayo
• - Beyond Meat patty

Preparation:

1. Grill the Beyond patty, 3 minutes on each side.
2. Squeeze garlic mayo on top bun, and tomato ketchup on bottom bun.
3. Place pickled red onions on top bun, and bib lettuce on bottom bun.
4. Place the cooked Beyond Meat patty with the vegan cheddar ‘cheese’ slice under the grill until the ‘cheese’ has melted.
5. Place Beyond patty on lettuce.
6. Top with bun.
7. Did you enjoy this dish? Explore more vegan BBQ recipes.

Ingredients:

• - 1 x pack of vegan sausages (I chose Dee’s Leek and Onion as they’re lush!)
• - Enough potatoes to make your own mountain of mash
• - Broccoli
• - Veggie gravy (see link in Preparation for recipe)
• - Salt and cracked pepper
• - Vegan spread/marge

Preparation:

1. Special thanks to Victoria Harley for the image: split-pin.co.uk
2. You can use gravy granules or make your own. I always make my own and you can find out how in my Vegan Roast Dinner recipe.
3. Method
4. If making your own gravy, you probably want to get started on that first. If using granules you can start on that about the same time as the broccoli
5. Wash and chop your potatoes (I always leave the skins on, even for mash, as there’s so much goodness there!), and add to a pan of water
6. Bring to boil and then keep on a medium heat until the potatoes are nice and soft
7. In the meantime, cook the sausages according to the instructions on the packet
8. Wash and cut your broccoli into florets and add to a pan of hot water. I like my broccoli crunchy and bright green so I only cook mine in boiling water for a few minutes before draining and serving
9. Drain your potatoes and mash with a little vegan marge, a little salt and heaps of cracked pepper
10. Plate up, pour over gravy and eat immediately!

Ingredients:

• - 5 Portobello mushrooms, de-stemmed (save stems for another recipe)
• - 2–3 Tbsp everyday olive oil
• - 2 Tbsp vegan butter
• - Shawarma Blend:
• - 1 Tbsp cumin
• - 1 Tbsp paprika
• - 1/2 tsp cayenne
• - 2 tsp cinnamon
• - 1 Tbsp granulated onion
• - 2 tsp dried oregano
• - 2 tsp Sea salt
• - Fresh cracked Pepper
• - (optional: 1 Tbsp dried ginger)
• - Tzatziki:
• - 1 cup plain yoghurt (Kite Hill)
• - 2 Tbsp mint, finely chopped
• - 1–2 garlic clove, crushed and finely chopped
• - 1–2 Tbsp lemon zest
• - Pinch of salt
• - All the fixins:
• - Cucumber, thinly sliced
• - Cherry tomatoes halved
• - Parsley
• - Arugula (rocket)
• - Warm pitta breads
• - Harissa Sauce

Preparation:

1. Get a pan ripping hot and add a little oil. Place mushrooms, stem facing down, on a baking sheet and drizzle with oil. Place mushrooms, stem facing up, onto the hot pan, and add another pan on top for the pressing step.
2. Allow the weight of the pan to press them gently and apply gentle pressure using a tea towel once softened (you want them to soften, before properly pressing them, otherwise they break). As soon as you start to see water being released, start to apply more pressure. Turn and press on the other side, until they are half the size of the raw mushroom. (The whole pressing process will take between 8-10 minutes). Repeat for remaining mushrooms until caramelized on edges.
3. Combine all spices and seasonings in a small bowl and coat the stem side of the mushroom with the blend. Flip over and repeat, coating with the spices. Use a spoon to push the seasoning into the surface of the mushrooms.
4. Heat up a pan on medium heat and coat surface liberally with vegan butter. Saute mushrooms in a pan and blacken on both sides.
5. Make Tzatziki; Mix plain yoghurt, mint, garlic clove (crushed and finely chopped), lemon zest, and salt in a bowl.
6. Prep your side vegetables, cucumber, cherry tomatoes, and fresh parsley
7. Remove mushrooms from the pan and chop into thin slices, reminiscent of kebab meat.
8. Warm pitta bread in the oven and wrap in a tea towel, assemble your shawarma on a plate, topped with Tzatziki, arugula, mushrooms, tomatoes, sliced cucumber, parsley, and harissa.
9. Serve and enjoy!

Ingredients:

• - 2 cups spinach
• - 2 bananas
• - Finely grated zest of 2 limes (use a microplane to avoid the bitter pith)
• - Juice of the 2 zested limes (about 2 tbsp)
• - 1 tbsp rolled oats
• - 1 tbsp walnuts
• - 1 cup unsweetened coconut milk (the kind in a carton, not canned)
• - 1 cup ice
• - 1/4 tsp NuNaturals Vanilla Stevia Liquid (or to taste)

Preparation:

1. Serves 1
2. Method
3. Save a pinch of oats and walnuts to top if desired, blend all remaining ingredients until smooth in a high speed blender.
4. Top with reserved oats and nuts.
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Ingredients:

• - 1 vegan puff pastry sheet
• - 1 block Taifun basil tofu (or similar)
• - Mediterranean vegetables (olives, mushrooms, red pepper, red onion, spinach, capers)
• - Dairy-free feta-style cheese
• - Passata
• - Fresh basil
• - Sea salt
• - Black pepper

Preparation:

1. Lightly fry the tofu and vegetables until soft and slightly browned.
2. Add a little passata – just enough to make the mixture moist – and seasonings and stir.
3. Leave the filling mix to cool while preparing the pastry.
4. Cut the pre-rolled pastry sheet into four equal squares.
5. Spoon a portion of the filling mix into the centre of each pastry square, and sprinkle with feta.
6. Fold the pastry over the filling mix, forming any pastry shape you wish to!
7. Lightly brush each pasty with a soy milk / olive oil mix and prick with a fork.
8. Place in a pre-heated over for approximately 30 mins, or until the pastry is cooked through.

Ingredients:

• - Cooked rice/quinoa
• - Sweet potato
• - Broccoli
• - Kale
• - Beans – black or black-eyed are good!
• - Carrots
• - Garlic
• - Olive and sesame oil
• - Spices! Smoked paprika, turmeric, salt, pepper
• - The juice of one lemon
• - Soy and hot sauce

Preparation:

1. Top tip! If you don’t already own it then you must go and buy Isa Does It by Isa Chandra Moskowitz, as she has an entire section on bowl food and every recipe is just wonderful. And quick! Her recipes have literally changed my life.
2. I haven’t included amounts here as you’re basically making to serve, so enough kale for however many people etc. etc.
3. Method
4. Cut up your sweet potato into small chunks and coat with a little olive oil, smoked paprika, turmeric, salt and pepper. Roast for about 30 minutes.
5. Add 1 cup of rice to cold water, bring to boil, turn down and simmer for 30 minutes. If you want to add extra protein then use quinoa instead of rice.
6. That’s the most complicated part of the cooking done!
7. Prepare your veg…
8. Crush and dice your garlic.
9. Chop up your broccoli into florets.
10. Grate your carrot.
11. Wash your kale and beans.
12. When it looks like the rice and sweet potato is about 10 minutes off being ready, start cooking the veg!
13. Put the broccoli in a pan with cold water and on a medium high heat with the lid on. You want to cook your broc until the water is just boiling and then tip out into a colander. Crunchy broccoli is where it’s at!
14. Add the garlic to a heavy bottom pan with a little oil (only a touch) and get it sizzling. After about 1 minute add your kale.
15. Once the kale is wilting slightly, add the carrot and then the beans. Mix up well.
16. Squeeze over the juice of one lemon and add a dash of sesame oil and the soy sauce. Mix well.
17. Once the beans are warmed through you’re ready to serve. Your broccoli should be bubbling by now too, or thereabouts.
18. Take out the sweet potato from the oven and get the hummus out of the fridge (I make my own).
19. Now bowl up…  Add a good serving spoon of rice per bowl, and then dish the veg around it.  Finish with a big dollop of hummus on the top!
20. Season with pepper and hot sauce, and take the hummus and soy with you to the table in case you want to add extra flavour.
21. Enjoy!
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Ingredients:

• - 1 butternut squash
• - Smoked paprika
• - 1 bag of spinach
• - Cherry tomatoes
• - Kalamata olives
• - Cucumber
• - Celery
• - 1 red pepper
• - Sunflower seeds
• - Extra virgin olive oil
• - Balsamic vinegar
• - Salt and cracked pepper

Preparation:

1. Special thanks to Victoria Harley for the image: split-pin.co.uk
2. Method
3. Cut your butternut squash into 2/3cm chunks and pour into a roasting tin.
4. Add a small glug of olive oil, smoked paprika, a little salt and cracked pepper. Mix well.
5. Put into the oven at 220C for about 30 minutes (cook until soft and slightly caramelised).
6. In the meantime make your salad… Wash and cut your veg (no need to cut up the spinach unless you have really large leaves, then it is better to tear rather than use a knife) and add to the bowl.
7. Add all the smaller veggies first and then mix in handfuls of the spinach leaves at a time, so everything is evenly mixed.
8. Into a fry pan, pour out some sunflower seeds. More is more here, so don’t scrimp. You want at least half a cup of seeds.
9. Dry fry the seeds on a medium heat until they are turning golden on both sides, stir a lot with a wooden or heat resistant spoon. Take care not to let them burn. Set aside to cool.
10. When the squash is ready, remove from oven and allow to cool for a minute or so, before spooning on top of the salad mix.
11. Then add the toasted seeds.
12. Shake some olive oil over the top, about the same and a half of balsamic vinegar and some cracked pepper.
13. Mix slightly, but make sure the squash and seeds are still visible on the top.
14. Serve!
15. Like this dish? Explore more vegan salad recipes!

Ingredients:

• - Strawberry Chia Jam:
• - 2 cups of diced strawberries
• - 1/4 cup maple syrup
• - 3 -4 tbsp of chia seeds
• - Slice and Crumble:
• - 2 and 1/2 cups of gluten free oats
• - 1 cup peanut butter
• - 1/4 cup maple syrup
• - 1 small apple blended to apple sauce
• - 1 tsp cinnamon
• - 1 flax seed or chia egg ( ¼ cup of water mixed with ¼ cup of flax seeds, or chia seeds)
• - 1/2 – 3/4 cup of sliced almonds

Preparation:

1. Preheat oven to 160 degrees.
2. Simmer the Strawberry Chia Jam ingredients on low heat until it thickens. Set aside to cool down
3. Then make the slices:
4. Combine oats, apple sauce, cinnamon and ‘egg’.
5. Mix maple syrup and peanut butter together and put in a microwave for 20 seconds.
6. Pour into the oats mixture and combine thoroughly, so all the oats are fully coated.
7. Now set 1/2 cup of the oats mixture aside and put the remaining mixture into a square glass dish. Press down firmly and spread the strawberry chia jam on the top.
8. Crumble the reserved 1/2 cup of oat mixture and sliced almonds over and press the topping down making sure it sticks well.
9. Bake for 25-30 minutes.
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Ingredients:

• - 1 cup quick cook rice & quinoa
• - 3 cups filtered water or organic vegetable stock
• - ½ cup hijiki (rinsed and soaked for 10 minutes)
• - ½ yellow pepper very thinly sliced
• - 1 bunch fresh watercress
• - 1 small bunch of red radishes, very thinly sliced
• - Fresh sprouts, mung beans or alfalfa
• - 3 Tbsp roasted seeds with goji berries (purchase as a mix or make your own)
• - * Juice of half a lemon
• - * Juice of 1 orange
• - * 2 tsps umeboshi puree/paste
• - * 2 Tbsp omega flaxseed oil
• - * 2 tsps finely chopped chives

Preparation:

1. Prepare the quick cook rice and quinoa as per pack instructions.
2. Remove to a large bowl and leave to cool then fluff up with a fork.
3. Cook the soaked hijiki in a small saucepan with enough water to cover, simmering for 10 minutes.
4. Remove from the heat, drain any excess water and allow to cool.
5. Add the hijiki to the rice along with the watercress, yellow pepper, radishes and sprouts and mix gently.
6. Pour over the orange ume plum dressing and top with the roasted seeds/goji berries.
7. Orange Ume Plum Dressing is a delicious dressing that works well with this hijiki salad, or you can simply serve it over fresh greens or noodle salads in the summer. Store in a glass jar in the refrigerator for up to 5 days.
8. Combine the ingredients marked with a (*) to make the dressing.

Ingredients:

• - · 2 tsp olive oil
• - · 1 red onion
• - · 6 cloves garlic
• - · 250g chestnut mushrooms
• - · 1 small carrot
• - · 15g fresh rosemary, leaves picked
• - · ½ tsp dried chilli flakes
• - · 1 tsp each smoked paprika, ground cinnamon and coriander seeds
• - · 2 tbsp pumpkin seeds
• - · 125ml red wine
• - · 2 tbsp red wine vinegar
• - · 1 tbsp tamari/soy sauce (or a handful of olives)
• - · 2 tbsp tomato purée
• - · 1 tin chopped tomatoes (400g) plus ¼ tin water
• - · 1 tin puy lentils (400g / drained weight 240g), rinsed
• - · 250g spinach
• - · 600g potatoes (I like to use Rooster potatoes)
• - · To season: black pepper, nutritional yeast

Preparation:

1. Serves 4.
2. Preheat the oven to 220°C / 425°F / Gas Mark 7.
3. I use an enamel cast-iron casserole dish for this recipe, however you could just as easily prepare the sauce in a pan on the hob and transfer to an oven dish for baking.
4. Puy lentils also go by the name of ‘Lentilles Vertes’ and can be found tinned, dried or vacuum packed in most supermarkets.
5. Method
6. Place a heavy-based casserole dish on the hob and heat the oil on a moderate to high heat. Chop the onion, garlic, mushrooms, carrot and rosemary leaves and add these to the oil, stirring.
7. Leave to sauté for 5 minutes, or until the onions soften.
8. Stir in the chilli flakes, smoked paprika, cinnamon, coriander seeds and pumpkin seeds, followed by the red wine, vinegar, tamari, tomato purée, chopped tomatoes and water. Simmer for 10 minutes.
9. While this is bubbling away, slice the potatoes as thinly as you can.
10. Now add the lentils, spinach and black pepper to the sauce and give it a good stir. Remove from the heat and arrange the potato slices to cover the dish in any pattern you like. If you are using nutritional yeast, sprinkle onto the potato topping.
11. Cover the dish and cook in the oven for 20 minutes.
12. Remove the lid and return to the oven for a further 20 minutes. The potatoes should be cooked through and nicely crisp.
13. Serve with lovely steamed greens or a fresh salad.

Ingredients:

• - 1 block of extra firm tofu, cut into cubes
• - 200g pineapple chunks
• - 1 tablespoon of soy sauce/tamari
• - 1 tablespoon of sesame oil
• - 1 garlic clove, crushed
• - 1 avocado
• - 380g cooked brown rice
• - Mix of kale, spinach and rocket leaves
• - Sesame seeds
• - 1/2 cucumber, sliced
• - 9 radishes, sliced

Preparation:

1. Preheat oven to 180c, and line a baking tray
2. In a bowl combine soy sauce/tamari/sesame oil and garlic
3. Add the tofu chunks and coat evenly, before placing on baking tray and into the oven for 20 minutes
4. Massage the mixed leaves with a drizzle of oil, and then line the lunch boxes
5. Add the tofu and pineapple chunks, rice, avocado, cucumber and radishes
6. Garnish with sesame seeds

Ingredients:

• - Salad:
• - 1 large head of romaine lettuce
• - large handful of watercress or rocket
• - Handful of seedless grapes, halved
• - 1 apple, diced
• - 2 sticks celery, chopped
• - Handful of chopped walnuts
• - 100g cherry tomatoes halved
• - Nut Dressing:
• - 1/2 teaspoon Dijon mustard
• - Juice of 1/2 lemon
• - 1tbsp olive oil or flaxseed oil
• - 3tbsp nutritional yeast flakes
• - 60ml water
• - 40g cashew nuts or 1tbsp nut butter
• - 1/2 tsp garlic salt or sea salt
• - Black pepper to taste

Preparation:

1. Place all the ingredients for the dressing in a nutri bullet or blender with enough water to create a thick creamy dressing. This can be kept in the fridge for 3-4 days.
2. In a large bowl place all the ingredients and mix well. When ready to serve drizzle over the dressing and toss to coat. The salad will keep in the fridge for a couple of days.

Ingredients:

• - Basic ingredients:
• - 1 cup chickpea flour
• - 1 tbs flax
• - ½ tsp salt
• - ½ tsp general mixed seasoning
• - ½ tsp baking powder
• - ¼ tsp baking soda
• - half a head of a small-med cauliflower (equal to 1 cup grated)
• - ½ an onion sliced thinly
• - 1 cup water
• - Options – add one of these (or more than one if making mini quiches):
• - 1/2 cup black beans (I teamed this with a smoky chipotle sauce and nutritional yeast)
• - 1/2 cup corn and sliced red onion (I used frozen corn and added paprika)
• - 1/2 cup sliced red pepper and sun-dried tomatoes (I teamed this with fresh basil)
• - 1/2 cup chopped spinach (I teamed this with garlic)
• - 1/2 cup sliced courgette (I teamed this with dried Italian herbs and fresh rosemary)

Preparation:

1. Mix the dry ingredients together and set aside.
2. Chop the onion finely and grate/process the cauliflower (to a rice-like consistency) and add both to the dry mix, then add the water and mix through well.
3. If you are making mini quiches, separate the batter now.
4. Stir through your chosen additions (add flavours at the same time as the other ingredients in previous steps if more appropriate to do so)
5. The mixture should be thick and clumpy but easy to spoon into a tin.
6. I used an 8” silicone cake tin, but you could also use a metal one with removable bottom, or large silicone muffin cups.
7. Press the mixture firmly into the pan but leave the top quite rough for some nice texture.
8. Bake at 180C for approx 30 mins until the tops are nice and golden, or around 20 minutes for mini quiches (keep an eye on the colour).
9. Serve either hot or cold.

Ingredients:

• - Vegan pizza bases
• - Tomato sauce (recipe in Method)
• - Sautéed kale
• - Olives – kalamata or stuffed green, or a mix of the two
• - Mushrooms, chopped
• - Red/Yellow Pepper, finely chopped
• - Tomatoes, finely sliced
• - Vegan cheese (find our guide to the best vegan cheese here)
• - Fresh chilli
• - Artichokes
• - Fresh rocket (to sprinkle over the top after cooking)
• - Pine Nuts
• - Fresh basil
• - Chilli infused olive oil (to sprinkle over the top after cooking)
• - Roasted garlic
• - Spinach

Preparation:

1. Make the easy pizza tomato sauce:
2. Finely chop one onion and a couple of cloves of garlic. Add to a frying pan with a little olive oil.
3. Add half a teaspoon (each) of oregano, basil and thyme and mix.
4. Add a can of chopped tomatoes, a little salt and cracked pepper and leave to simmer and thicken. If you don’t let the sauce thicken enough, your toppings can all slide off when eating. So this is why you need a little time to make the sauce. You don’t want it in any way watery.
5. Method
6. Assemble your pizza:
7. Make tomato sauce or use a base with sauce already added.
8. Preheat your oven to 220C.
9. Wash some kale and add it to a frying pan with a little olive oil. Sauté for a few minutes until the kale is dark green. Turn off heat.
10. Chop the rest of your ingredients and grate the cheese.
11. Create your pizza! Add sauce, kale, olives, mushrooms, pepper, tomato and, lastly (after 5/10 minutes in the oven) cheese – but you can really do any order you want.
12. Remove and eat in great big slices!
13. Explore more vegan pizza recipes!

Ingredients:

• - 1 block smoked tofu 2 tsp cooking oil for frying Pinch of sea salt Pinch of ground pepper  Hollandaise Sauce:120ml Protein Oat M.lk (or another plant milk of your choice)3 tbsp white wine vinegar 120ml yellow rapeseed oil 1/2 tsp English mustard Pinch sea salt & black pepper  Sautéed Spinach:4 handfuls of baby spinach Salt & pepper seasoning  Serve with: 2 toasted breakfast muffins Fresh chives Pinch of cress A handful of cherry tomatoes, halved

Preparation:

1. Make the Hollandaise sauce in a measuring jug adding the Protein Oat m.lk, vinegar, seasoning & mustard. Blend and mix well together.
2. Slowly trickle the oil until the sauce is thick & creamy.
3. Cover your sauce & set aside until you’re ready to serve
4. Cut the tofu into rectangles & fry in a pre-heated frying pan. Pan fry until golden for around 3-4 mins
5. Put your Tofu to the side, and pan fry the spinach for about 1 minute seasoning with a pinch of salt & pepper
6. Press your spinach with a clean kitchen towel to soak up any excess liquid
7. Serve everything on top of your toasted muffin or bagel!

Ingredients:

• - 2 handfuls of baby spinach
• - 1 green chilli, finely chopped
• - 1 small white onion, finely chopped
• - Freshly chopped coriander plus extra for garnish
• - 1 tbsp vegetable oil
• - 140g basmati rice
• - 1 vegetable stock cube or 200ml fresh vegetable stock
• - 1 pot of Tideford Organics Vegan Tikka Masala (or similar)
• - 1 can chickpeas, drained
• - 1 sweet potato, peeled and diced into 1cm chunks
• - 3 tbsp of soya yoghurt

Preparation:

1. Place the basmati rice in a pan of water and add the vegetable stock. Add seasoning if required. Bring to the boil and simmer until tender.
2. Meanwhile, place the Tikka sauce, chickpeas and sweet potato in a pan + bring to a simmer. Bubble gently for 10-15 minutes.
3. Drain the rice and keep warm.
4. Heat the sunflower oil in a frying pan and add the spinach, chilli, onion and coriander.
5. Fry until the onion is starting to brown slightly, then add the rice and turn off the heat. Stir in the vegetable gently so that the rice doesn’t break up.
6. Serve topped with the Tikka sauce and dress with the soya yoghurt and a little coriander.
7. If you enjoyed making this recipe, why not browse more of our favourite vegan curry recipes?

Ingredients:

• - 1 head broccoli, broken into florets
• - 1 head cauliflower, broken into florets
• - 1 large onion, peeled roughly chopped
• - 4 cloves garlic, peeled and crushed
• - 2 carrots, peeled and roughly chopped
• - 200g (1 cup) peas, defrosted if frozen
• - 200g (1 cup) sweetcorn kernels
• - 4 tbsp ground flax meal
• - 1x 400g tin butter beans, including the water from the tin
• - 300g (4 cups) breadcrumbs
• - 125g (1 cup) gram flour
• - Vegetable oil, for shallow frying (optional)
• - Sea salt and black pepper, to taste

Preparation:

1. Add the carrots, onion, and garlic to a food processor and pulse until finely chopped. Transfer to a large mixing bowl and repeat this with the rest of the vegetables, adding each to the bowl once chopped.
2. Mix the flax meal with 12 tablespoons of water in a small bowl and set aside for 5 minutes to thicken.
3. Add the contents of the bean tin to the food processor with the flax mixture and puree until smooth. Add this mixture to the bowl of vegetables.
4. Add 100g of the breadcrumbs and the gram flour to the bowl with some seasoning and mix well. Pour in the flax mixture and combine everything into a paste using a spatula or clean hands.
5. If baking the nuggets, preheat the oven to 180°C (Gas Mark 4, 350°F) and line 2 baking sheets with parchment paper. If frying the nuggets, gently heat 1 cm of oil in a large frying pan.
6. Taking tablespoons of the vegetable mixture, shape into nuggets and roll in the breadcrumbs to lightly coat each one.
7. Place the nuggets in the frying pan or on the baking sheets, ready to be transferred to the oven. Shallow fry on all sides until crisp and golden or bake for 25-30 minutes, turning halfway through.
8. Serve with baked sweet potato wedges, mashed potatoes or baked beans.
9. TIP: These nuggets freeze well, and can make a super easy and nutritious tea time treat for kids. Simply complete the recipe up to the end of step 5 and open freeze on trays until solid. Transfer to freezer bags and store until needed. Simply bake in the oven, adding 5 minutes to the cooking time. Ensure the nuggets are piping hot before serving.

Ingredients:

• - 2 heads/bunches of spinach
• - Naturally Brewed Soy Sauce Seasoning
• - 1 Tbsp Naturally Brewed Soy Sauce
• - 0.5 Tbsp Salt
• - 1 Tbsp Sesame Seed Oil
• - 1 Tbsp Sesame Seeds
• - Red Chilli Paste Seasoning
• - 1 Tbsp Korean Red Chilli Paste (Gochujang)
• - 1 Tbsp Green Plum Extract
• - 1 Tbsp Sesame Seed Oil
• - 1 Tbsp Sesame Seeds

Preparation:

1. Wash the spinach and parboil in salted water. Rinse with cold water.
2. Add the seasoning ingredients to the prepared spinach and mix with your hands until fully coated.

Ingredients:

• - 1 block of firm tofu
• - 2 red chillies
• - 2 cloves of garlic
• - 1 teaspoon of grated ginger
• - 1 large carrot
• - Handful of tenderstem broccoli
• - Handful of green beans
• - Handful of baby corn
• - 2 tablespoons of vegan red curry paste
• - 1 can of coconut milk
• - Handful of cashew nuts
• - 300-450g of cooked noodles
• - Handful of coriander
• - Oil for cooking
• - Salt & pepper
• - Two pans – one frying pan for the tofu & one large pan for the soup

Preparation:

1. Chop the chillies
2. Crush the garlic cloves
3. Peel and chop the carrots, julienne style
4. Wash the remaining veg
5. Unpackage & drain the tofu, cut into cubes
6. Method
7. In the large pan, heat a small amount of oil and add the chopped chillies, leaving back a few pieces for garnish if you so wish
8. After a minute or so, add the ginger and garlic
9. Mix well then add the chopped carrots
10. When the carrots have begun to soften, add the rest of the veg
11. Add the curry paste and mix well, ensuring everything is well covered
12. Add the coconut milk, fill the can with water and add  to the pan
13. Bring to the boil then leave to simmer
14. In the frying pan, heat some more oil then add the cubes of tofu
15. Turn the tofu occasionally, ensuring all sides cook evenly
16. Add the noodles to the soup and mix well
17. Once the tofu is almost cooked, add the cashew nuts to the pan
18. Add salt and pepper to the soup according to your personal taste
19. Serve the soup in a bowl, then add the tofu and cashew nuts on top
20. Garnish with fresh coriander & remaining chopped chillies

Ingredients:

• - Large handful of spinach or chopped kale leaves
• - 1 celery stalk chopped
• - ½ banana, chopped (preferably frozen for creamier texture)
• - Juice of ½ lemon
• - Few stalks of parsley leaves
• - 1 scoop Pulsin vegan protein powder, optional
• - ¼ chopped cucumber
• - 1 small ripe pear cored and chopped
• - 250ml cooled green tea or coconut water
• - 1 tsp chia seeds
• - 1 tsp supergreen powder

Preparation:

1. Place all the ingredients in a blender and process until smooth and creamy.
2. Best drunk straight away.

Ingredients:

• - 1 380g carton cooked butter beans
• - 1 large spring onion
• - 4 large chestnut mushrooms
• - handful of young spinach
• - 3 cloves of garlic
• - olive oil
• - salt and pepper
• - flat leaf parsley

Preparation:

1. Heat a tablespoon or so of olive oil in a small skillet.
2. Finely chop the spring onion and add to the pan. gently cook over a medium for several minutes before adding the sliced mushrooms. season and sweat for several more minutes.
3. Finely mince the garlic and add to the pan. let the flavours infuse for a few minutes.
4. Drain and rinse the butter beans and add to the pan. season generously and heat through, stirring thoroughly so the ingredients are fully combined.
5. Lastly add the spinach and let it gently wilt before adding a little more salt and pepper.
6. Serve hot with some roughly chopped flat leaf parsley and sliced scallions.

Ingredients:

• - 1 pack Better Naked Southern Fried Goujons
• - 8 small tortillas
• - 2 x little gem lettuce
• - 2 x avocado
• - 1 x garlic clove
• - 2 x shallot
• - 1 x red chilli
• - 30g coriander
• - 4 x tomatoes
• - 1 x jalapeno chilli
• - 2 x Lime + extra for serving
• - Better Naked Southern Fried Mayo
• - Better Chilli Sauce

Preparation:

1. 1. Bake Better Naked Southern Fried Goujons in the oven per pack instructions.
2. 2. Guacamole: Halve and carefully stone the avocados, spoon flesh out into a bowl and mash with a fork. Peel 1 shallot and finely chop it then crush garlic and add both to the bowl. Add juice of one lime, deseed and fine chop red chill, chop 10g of coriander, mix all together and check seasoning.
3. 3. Pico de Gallo: quarter the tomatoes, deseed and dice, then chop jalapeno, peel and fine dice shallot. Mix well and check seasoning.
4. 4. Chop gem lettuce. Warm tortillas in the microwave or a dry pan then keep in a tea towel to retain their heat.
5. 5. Build taco: On each tortilla, spread a spoonful of guacamole and a spoonful of Pico de Gallo, next sprinkle gem lettuce, followed by two goujons, smother with Better Naked Southern Fried Mayo and finish with Better Naked Chilli Sauce (sauces available at Tesco from 11th April).

Ingredients:

• - 1 pack Garden Gourmet Sensational Sausages or another plant-based equivalent
• - 100 g of sauerkraut
• - 2 pickles
• - 1 red onion
• - few leaves of lettuce
• - Vegan mustard
• - 2 pieces of vegan baguette, or vegan bread of your choice

Preparation:

1. If you want you can cook the sauerkraut for about 15 minutes so that it becomes softer, but uncooked sauerkraut is also very tasty and crispy!
2. Cut the onion into half rings and stir fry in a little oil until lightly browned. Cut the pickles and wash the lettuce.
3. Heat the grill pan or BBQ and grill the sausages in approx. 8 minutes until brown and cooked.
4. Cut the baguette in half and grill the inside in the grill pan or BBQ, cover with mustard and put leaves of lettuce on it. Eventually add the sausage.

Ingredients:

• - 10g cacao butter buttons
• - 1 can of chopped tomatoes
• - 1 tsp ground cumin
• - 1 tsp cacao powder
• - Salt & black pepper to taste
• - Handful of fresh spinach, cut fine
• - Fresh coriander to garnish
• - 1 onion, chopped fine
• - 1 tsp agave or rice syrup
• - 1 tsp dried oregano
• - 1 large red chilli, seeds in
• - 1 can of black beans, rinsed well
• - 40g (2 Tbsp) Pulsin’ Pea Protein Powder, mixed with 50ml (1/4 cup) of water
• - Brown rice

Preparation:

1. Start boiling the brown rice.
2. Melt the cacao butter buttons.
3. Fry off the onions, add the chilli and tomatoes, before adding the cumin, oregano, cacao powder and syrup.
4. Add the black beans.
5. Mix the pea protein in 50-100ml of water, add to the mix then reduce down to the desired consistency.
6. Stir in the shredded spinach at the end.
7. Serve with boiled brown rice and top with fresh coriander.
8. Did you enjoy this recipe? You might like this vegan chilli non carne too!

Ingredients:

• - 1 cup chickpea flour
• - 1 cups vegetable stock
• - 1 cup Plenish m*lk (or similar)
• - ½ tsp baking soda
• - 1 tbsp nutritional yeast
• - ½ tsp turmeric
• - 3 cups vegetables of choice – courgette, spinach, asparagus, chard, kale are all good!
• - ½ cup red pepper
• - Salt
• - Pepper

Preparation:

1. Preheat the oven to 180°C. Add the chickpea flour, stock, baking soda, yeast and turmeric in a bowl and whisk together until smooth. Leave for 30 minutes.
2. Sautée your vegetables in a large skillet pan until just tender. Pour the chickpea batter into skillet and transfer to the oven to cook for 25-30 minutes, or until the top appears light golden brown. Remove from the oven and allow to cool for around 15 minutes. Store leftovers in an airtight container in the fridge for up to 4 days.

Ingredients:

• - OmniPork (Defrosted) – 120 g
• - Sweet Potato Noodles – 160 g
• - Minced Garlic – 1 tsp (5g)
• - Chili Bean Sauce – 2 tbsps (30g)
• - Soybeans – 2 tbsps (30g)
• - Peanut – 2 tbsps (30g)
• - White Sesame – 2 tbsps (18g)
• - Coriander – As appropriate
• - Broth Seasoning (per bowl):
• - ZhenJiang Vinegar – 2 tbsps (30ml)
• - Light Soy Sauce – 1 tbsp (15ml)
• - Sugar – 1 tsp (5g)
• - Salt – 1/2 tsp (3g)
• - Chili Oil – 1 tbsp (15ml)
• - Chili Oil:
• - Dried Chili – 40 g
• - Spring Onion (Chopped) – 2 pcs (10g)
• - Ginger (Sliced) – 5 slices (20g)
• - Sichuan Pepper – 1 tbsp (15g)
• - Star Anise – 3 pcs (15g)
• - Oil – 200 ml

Preparation:

1. Heat oil in a wok and stir-fry minced garlic until aromatic. Then, add OmniPork and stir in chili bean sauce, set aside.
2. Chili Oil: Soak dried chili, then drain and pat dry chilies. Blend them thoroughly into a paste, set aside.
3. Heat 200ml oil in a wok, stir-fry ginger, spring onion, Sichuan pepper and star anise until fragrant, then turn off heat. Pour oil into the bowl using a sieve to separate the oil and ingredients to make chili oil.
4. Heat oil over medium-high heat and deep-fry peanuts and soybeans until crispy, drain and set aside.
5. Soak sweet potato noodles in warm water for 1 hour until softened. Cook in boiling water until transparent, drain and set aside.
6. Prepare a bowl, add all ingredients of broth, chili oil and boiling water and mix well. Add glass noodles, OmniPork, fried soybeans and peanuts into the bowl. Sprinkle white sesame and top with coriander to serve.

Ingredients:

• - 4 cups cooked quinoa, or two cups uncooked
• - 2 tablespoons vegetable bouillon powder (for the quinoa cooking water)
• - Olive oil, sunflower or coconut oil
• - 4 teaspoons egg replacer (plus liquid)
• - 2 onions (one red, if desired)
• - 5 cloves garlic
• - 2 teaspoons nutmeg
• - Pinch cayenne pepper
• - 4 cups of baby-spinach leaves
• - 3 cups vegan sour cream or coconut cream
• - 2 teaspoons organic lemon zest
• - ¼ teaspoon freshly ground black pepper
• - 1 grated carrot
• - 1 teaspoon turmeric

Preparation:

1. If cooking the quinoa: cook in water and bouillon, until the ‘tail’ comes out of the seed.
2. Method
3. Preheat oven to 350F/175C. Oil a 20 x 20cm baking dish or line with baking paper.
4. Whisk egg replacer and water and leave to sit. Sauté chopped onions and garlic in a little oil for several minutes, until clear.
5. Add nutmeg and cayenne, then spinach, and sauté for a few minutes.
6. Combine with the egg mixture. Mix well, then add quinoa, carrot, lemon zest, pepper, turmeric and cream.
7. When well mixed, pour into the baking dish. Bake for one hour or until the edges are brown.
8. After cooking, leave to set for ten minutes. Serves six as a main dish. Serve with steamed greens or salad.
9. Can be served hot or cold. Perfect for lunch boxes.

Ingredients:

• - 50g quinoa flakes
• - 100g oat flakes
• - 50g oatmeal
• - 1 sprig of rosemary
• - 6 sage leaves
• - 1 bag (200-250g) spinach, washed
• - 4 cloves garlic, crushed
• - 2 tsp salt
• - Black pepper
• - Half tsp chilli sauce (optional)
• - 1 can of chopped tomatoes
• - 6 dessertspoon olive oil
• - 1 dessertspoon rice syrup
• - Nuts – Coarse Ground:
• - 100g cashew nuts
• - 100g walnuts
• - 100g brazil nuts

Preparation:

1. Pre-heat the oven to 180°C
2. Grind the nuts to a coarse texture in a pestle and mortar
3. Mix together the quinoa flakes, oat flakes, oatmeal and nuts into a bowl
4. Bash up the salt, garlic, rosemary & sage leaves in a pestle & mortar to make a rough paste and add to the mixing bowl, mix well
5. Finely chop the spinach and mix into the bowl
6. Add the tomatoes (and chilli sauce if using), season with black pepper and mix well
7. Add the olive oil and rice syrup and mix in well
8. Line a loaf tin with grease-proof paper and spoon in the mixture, pressing down firmly as you go
9. Cook for approximately an 60-90 minutes (depending on your oven), until golden brown on top and cooked all the way through

Ingredients:

• - 1 whole pineapple including the core
• - 1 unwaxed lemon including the peel cut into small pieces
• - Broccoli, including the stems and leaves (quantity varies depending on how green you’d like it)

Preparation:

1. Juicer
2. Method
3. Put everything through the high-powered juicer.
4. Serve with a slice of lemon.

Ingredients:

• - 8 small rice paper wrappers
• - 60g rice vermicelli
• - 8 Fry’s Family battered prawns, lightly fried
• - 1 tbsp chopped basil
• - 3 tbsp chopped mint leaves
• - 3 tbsp chopped coriander
• - 1 carrot, finely sliced (julienne strips)
• - 2 lettuce leaves, chopped
• - 2 avocados, sliced
• - 3 tablespoons hoisin sauce
• - 1 teaspoon finely chopped roasted peanuts

Preparation:

1. This recipe serves 4 as a starter.
2. Method
3. Boil rice noodles for 3 to 5 minutes.
4. Rinse thoroughly with cold water and drain well so they don’t stick together.
5. Fill a large bowl with warm water.
6. Dip one wrapper into the water for a few seconds (1-3 secs) to soften.
7. Lay wrapper on the plate and place 2 Fry’s ‘prawn’ halves, a handful of noodles, basil, mint, coriander, lettuce, carrots in a row across the centre, leaving a few cm of the wrapper uncovered on each side.
8. Lay the avocado slices over the top.
9. Fold in uncovered sides of wrapper, then tightly roll to enclose the filling.
10. Repeat!
11. Sauce: Mix the hoisin sauce and peanuts together.
12. Serve the rice paper rolls with hoisin-peanut dipping sauce.

Ingredients:

• - 100g gram flour
• - 150ml water to add to the batter
• - juice from ¼ lime/lemon
• - 50g soya yoghurt
• - ¼ teaspoon powdered black pepper
• - ¼ teaspoon per pancake of fruit salt or bicarbonate of soda
• - less than ¼ teaspoon ajwain seeds (if available)
• - ¼ thumb size piece fresh ginger
• - a few spinach leaves, chopped
• - 3 sprigs fresh coriander leaves, chopped
• - ½ tomato, diced
• - ¼ red onion, diced
• - ½ green chilli (optional), finely sliced
• - salt to taste
• - oil to grease the pan

Preparation:

1. Method
2. Preparing the pancake batter: Soak the gram flour in water and soya yoghurt for approximately 2 hours.
3. Start warming a frying pan. When it’s slightly hot, grease the pan and sprinkle a pinch of salt. Then use a kitchen paper to wipe off the salt and oil from the pan.
4. Add the salt, powdered black pepper, ginger and ajwain seeds (if using) to the gram flour batter, and mix
5. thoroughly.
6. Into a teacup, add some gram flour batter, then add a quarter teaspoon of fruit salt or bicarbonate of
7. soda, stir vigorously, and immediately pour onto the heated pan in a circular motion.
8. Work very quickly to make the pancake circular, thin and approximately 6 inches in diameter.
9. While the top side of the pancake is wet, sprinkle the chopped coriander, spinach, tomatoes and
10. onions onto it.
11. Cook the pancake on medium heat, and don’t let it burn.
12. After a couple of minutes, check whether the pancake is easy to lift off the pan and if the
13. underside has cooked to golden brown. Add oil to the pancake edge if necessary to lift the
14. pancake.
15. If the pancake has turned to golden brown, turn the pancake over and let it cook on the other
16. side. If not, add a little oil to the pancake edge let it cook.
17. When cooked on both sides, remove the cooked pancake and serve.
18. Makes 4 pancakes.

Ingredients:

• - 1x 400g tin chickpeas, drained
• - 1 tbsp vegetable oil
• - 1 red onion, peeled and finely chopped
• - 1 clove garlic, peeled and crushed
• - 2 tsp mild curry powder
• - 40g (¼ cup) sultanas, soaked in hot water for 10 minutes and drained
• - ½ cup vegan mayonnaise
• - 1 tbsp mango chutney
• - Sea salt and black pepper, to taste
• - To serve:
• - 8-12 slices fresh, crusty bread
• - Lettuce leaves
• - Sliced red onion

Preparation:

1. Heat the oil in a frying pan and add the chickpeas, onions and garlic with some seasoning. Gently cook for a few minutes until the onions begin to soften, before adding the sultanas and curry powder. Continue to cook, stirring, until the spices are fragrant. Leave to cool.
2. Once cooled, lightly mash the chickpeas so that some still remain whole. Stir in the mango chutney, mayonnaise and season to taste.
3. Spread the mixture liberally over the bread, adding lettuce and onion. Serve immediately.

Ingredients:

• - For the Yellow Curry Paste:
• - 1/2 stalk lemongrass – sliced
• - 2 fresh or dried red or yellow chillies
• - 1/2 cup chopped onion
• - 2 tbsp chopped fresh ginger
• - 1 tbsp chopped garlic
• - 1 tsp ground coriander
• - 1 tsp mustard seeds
• - 1/2 tsp ground turmeric
• - 1 tbsp coconut sugar or date syrup
• - 2 kaffir lime leaves or 1 tsp lime zest
• - 4 tbsp lime juice
• - Up to 4 tbsp coconut milk
• - For the Noodle Soup:
• - 100g/2 nests wholewheat noodles (or rice or bean thread noodles for gluten free option)
• - 1 small onion, sliced into rings
• - 2 tbsp Thai yellow curry paste (homemade as above, or from a jar)
• - 100ml coconut cream (or milk)
• - 10 sprigs of fresh coriander
• - Half a red pepper, sliced into thin strips
• - A handful of fresh spinach
• - 1 red chili
• - Water

Preparation:

1. Yellow Curry Paste:
2. Place all ingredients except coconut milk in a blender and blend well to a paste, gradually adding the coconut milk to get the right consistency.
3. Store in an airtight container in the refrigerator for up to two weeks.
4. To use, stir fry about 4 tbsp for about a minute until fragrant, then add some coconut milk and/or water to make a curry or use as below for noodle soup.
5. Noodle Soup:
6. Cook the noodles as per package instructions and set aside.
7. Add the onion to a medium saucepan with a dash of water or oil or cooking spray and saute for about 5 minutes on a low-medium heat until starting to soften. Add the curry paste and saute for a further minute until fragrant.
8. Add the coconut cream and about 250ml/1 cup of water and stir to make a broth.
9. Add in the pepper and chopped coriander stalks (reserving the leaves) and cook for a few minutes until it just comes to the boil then add the spinach and allow to wilt, adding more water as you feel necessary to keep a creamy broth consistency. Stir through half of the coriander leaves, roughly chopped.
10. Divide the noodles between serving bowls then spoon the broth over and garnish with slices of chili and coriander leaves.

Ingredients:

• - 1/2 lemon
• - 1 avocado
• - 1 tsp oil
• - 200g beetroot
• - 240g black beluga lentils (drained)
• - 2 garlic cloves
• - 400g baby white potatoes
• - 40g mixed salad leaves
• - 60g radishes
• - 80ml coconut yoghurt
• - Medium handful of fresh dill

Preparation:

1. 1. Preheat the oven to 200C / gas mark 6.
2. 2. Trim the ends of the beetroot. Leaving the skin on, cut the beetroot and potatoes into small 1 cm cubes and place on baking tray. Drizzle over 1/2 tsp oil and place in the oven for 20 mins, turning halfway through.
3. 3. Meanwhile, drain and rinse the black beluga lentils and finely chop or crush the garlic and finely chop the dill. Heat a frying pan with 1/2 tsp oil on a medium heat and cook the garlic for 1 minute, then add the lentils for a further 5 mins and season with sea salt and black pepper. Stir through half of the chopped dill and leave to cool slightly for 5 mins.
4. 4. Peel and de-stone the avocado and roughly chop. Thinly slice the radishes. Mix the lentils with the mixed leaves, roasted beetroot and potatoes, avocado and radish slices.
5. 5. To make a sauce; in a small bowl, mix the coconut yoghurt with the remaining dill and a squeeze of lemon juice. Season with sea salt and black pepper.
6. 6. Spoon the Scandi-style lentils onto two warm plates and drizzle over the coconut yoghurt and dill sauce.

Ingredients:

• - 100g dried cellophane noodles
• - 2 teaspoons sesame oil
• - 1 pack rice paper wrappers
• - 1 large bunch of coriander, leaves picked
• - 1 small bunch of mint, leaves picked
• - ½ cucumber, halved and seeds scraped out with the tip of a teaspoon, then cut into very thin strips
• - 2 carrots, peeled and cut into very thin strips
• - 1 red pepper, cored, deseeded and cut into very thin strips
• - 6 radishes, very thinly sliced
• - 5–6 spring onions, cut into very thin strips
• - 1 avocado, stoned, peeled and cut into very thin strips
• - For the Peanut Sauce
• - 4 tablespoons smooth or chunky peanut butter
• - 4 tablespoons rice vinegar
• - 2 tablespoons light soy sauce
• - 1 tablespoon light brown soft sugar
• - pinch of dried chilli flakes

Preparation:

1. 1. Start by making the peanut sauce. Measure all the ingredients into a small saucepan, place over a low heat and heat, stirring continuously, until the mixture just begins to bubble. Remove from the heat and set aside.
2. 2. Place the noodles in a heatproof bowl, pour over boiling water to cover and leave to soak for 10 minutes until rehydrated. Drain well and return to the dried-out bowl. Drizzle over the sesame oil and toss the noodles to evenly coat in the oil.
3. 3. Fill a separate bowl with hot water. Take a rice paper wrapper and dip in the hot water for about 5 seconds until soft and pliable – they really don’t need long.
4. 4. Lay the wrapper on a board and, working quickly, arrange some of the herb leaves down the centre of the wrapper. Then take a little of each of the thinly cut vegetables to create a neat pile in the centre of the wrapper. Finally, place a small bundle of rehydrated noodles on the very top of the veg. Fold in the edges of the wrapper over the veggies and then roll up.
5. 5. Repeat with the remaining wrappers, herbs, veg and noodles.
6. 6. Cut each roll in half to expose the pretty rainbow colours of the vegetables and serve with the warm peanut sauce.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 cucumber (about 2 cups), thinly sliced and cut in half
• - 1 bunch radishes (about 2 cups), thinly sliced and cut in half
• - 1/8 red onion (about 1/4 cup), finely diced
• - 3 tablespoons fresh dill
• - 1 can (14oz) chickpeas, drained and rinsed
• - 1 – 2 tablespoons olive oil
• - 4 tablespoons apple cider vinegar
• - 1/2 teaspoon mineral salt, or to taste
• - freshly cracked pepper, to taste

Preparation:

1. Prep: Wash the cucumber and radishes. Cut the end off and thinly slice. Cut the larger pieces in half for easier eating. Dice the red onion, and drain and rinse the chickpeas.
2. Assemble: In a large mixing bowl, add the cucumber, radish, chickpea, dill, apple cider vinegar, oil, salt and pepper, toss well to coat. Season with more dill, salt and pepper to taste.
3. Serves 3, or 6 as a side

Ingredients:

• - Scale
• - 1x2x3x
• - 3 cups cooked or 2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed
• - 1 cup celery, diced
• - 1/2 cup organic dried cranberries (chopped fresh would be great too)
• - 1/2 cup walnuts or pecans, roughly chopped
• - 1/2 cup scallions (green onions), thinly sliced, white & green parts
• - mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)
• - Dressing
• - 6 tablespoons (1/3 cup) tahini or vegan mayo
• - 4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)
• - 2 tablespoons water (as needed if using tahini)
• - 1 tablespoon pure maple syrup
• - To serve
• - leafy lettuce of choice
• - bread of choice

Preparation:

1. Dressing: Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if you’re a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.
2. Mash chickpeas: In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Mash at least 3/4 of the chickpeas so it binds well.
3. Assemble: Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.
4. Serve: Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.
5. Serves 6
6. Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.

Ingredients:

• - Scale
• - 1x2x3x
• - 2/3 cup chickpea flour (aka garbanzo bean or besan)
• - 2/3 cup water
• - 1/2 heaping teaspoon baking soda (can be optional)
• - pinch of turmeric (will give it a yellow color), optional
• - 1/2 teaspoon cumin, or to taste
• - 1/4 teaspoon garlic powder
• - mineral salt, to taste
• - juice of 1/2 small lemon or 1 teaspoon apple cider vinegar
• - Add-ins:
• - 2/3 cup greens (kale or spinach), julienned and loosely packed
• - small handful mushrooms, thinly sliced
• - 1/2 shallot, finely diced
• - 7 grape tomatoes, halved or quartered depending on the size

Preparation:

1. Preheat griddle on medium.
2. Mix: In a medium size bowl, combine flour, water, baking soda, optional turmeric, cumin, garlic powder and salt to taste. Mix well ensuring all the flour lumps are gone. Add in lemon, stir and you will notice the batter rise and foam a bit. Add in veggies and combine thoroughly. (Note: I don’t really measure the vegetables, so this is an approximation)
3. Cook: Pour 1/2 of the mixture onto the preheated griddle or skillet. You can use your spatula to move the veggies around and flatten as needed if they are piled up in areas. Also you can help make your pancake round by gently pushing in the edges where needed. There may be times when it appears that you have more veggies than batter, don’t panic….in a few minutes the batter will puff up from the baking soda and fill in making it look fluffy and full. Let cook for 5 minutes. Flip and cook another 5 – 7 minutes, making sure the batter cooks throughout.
4. Serve with your choice of condiments. A thinned hummus would also be great! Pairs well with fresh fruit on the side.
5. Makes 2 pancakes
6. Store: Leftovers can be stored in the refrigerator for up to 4 days, in a covered container. Reheat in the toaster oven or microwave.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 tablespoon sesame or coconut oil (or 1/4 cup water for water saute)
• - 1 small onion, chopped
• - 2 cloves garlic, chopped
• - 1-inch knob of ginger, peeled and grated or minced
• - 4 ears of corn, cut off the cob
• - 3 celery stalks (leaves ok too), diced
• - 1 red bell pepper, diced
• - 5 – 8 oz. mushrooms (shiitakes or cremeni), sliced
• - 3 – 4 teaspoons yellow curry powder
• - 1 teaspoon red pepper flakes, or to taste
• - 1 can (15 oz) coconut milk, full or low fat
• - 2 cups unsweetened almond milk (or plant milk of choice)
• - 1 cup water or vegetable broth, plus more as needed
• - juice of 1 lime
• - large handful spinach, chopped if needed
• - salt + pepper, to taste

Preparation:

1. Prep: Have all the veggies chopped, diced, and ready to go.
2. Saute: Heat oil in a large pot over medium-high heat and saute onions until translucent, about 5 minutes. Add the garlic and ginger, saute 1 minute more. Add the corn, celery, bell pepper, and mushrooms, cook 3 – 4 minutes.
3. Simmer: Pour in the coconut milk, unsweetened non-dairy milk, water, curry powder, red pepper flakes, salt & pepper to taste, and cook on medium heat for 10 minutes or until heated through.
4. Add spinach + lime: Add lime juice and spinach, and cook until wilted to your liking. Test for flavors adding more spices if desired.
5. Serve with lime wedges and cilantro if you like.
6. Serves 4 – 6
7. Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw before reheating.

Ingredients:

• - Scale
• - 1x2x3x
• - 2 cans (14 oz.) chickpeas (garbanzo beans), drained and rinsed
• - 1 can (14 oz.) black beans, drained and rinsed
• - 2 firm roma tomatoes, seeds removed and diced
• - 1/2 red onion, diced
• - 1/2 English cucumber, diced
• - 3 cloves garlic, minced
• - 2 tablespoons fresh mint, chopped
• - 1/4 cup fresh parsley, chopped
• - 1 teaspoon sumac
• - mineral salt & fresh cracked pepper, to taste
• - 3 – 4 tablespoons olive oil (I used a garlic infused olive oil)
• - juice of 1 large lemon
• - optional ingredients to serve with
• - pita bread
• - hummus
• - arugula

Preparation:

1. In a large mixing bowl, combine the chickpeas, black beans, tomatoes, onion, cucumber, garlic, mint and parsley. Add the sumac, a good drizzle of olive oil, lemon juice, salt and pepper. Mix well to combine.
2. Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
3. This salad is perfect in pita bread that’s been slathered with hummus and layered with arugula. Alternately, you can add a large handful of arugula to the salad and serve with pita bread and hummus on the side.
4. Serves 6
5. Notes:
6. Try adding a dash of cayenne pepper or red pepper flakes for a little heat.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - Salad
• - 2 heads romaine, chopped (or 5 oz. spinach or baby kale)
• - 2 ears of corn, cut off the cob
• - 1 small zucchini, cut into moon shapes
• - 1 – 2 nectarines or peaches
• - 1 red bell pepper, diced
• - 1 avocado
• - salt + pepper, to taste
• - Sun-dried Tomato Vinaigrette
• - 1/2 cup water
• - 3 tablespoons olive oil
• - 3 tablespoons sun-dried tomatoes (packed in oil or water soaked), see notes
• - 2 tablespoons apple cider vinegar
• - 1 clove garlic
• - 1/4 teaspoon salt
• - 1/8 teaspoon pepper

Preparation:

1. Vinaigrette: Place ingredients into a food processor or blender, and blend until mixture is fairly smooth. Makes about 1 cup.
2. Salad: For the salad use a much, or as little, as you like of each vegetable.
3. Assemble: Fill individual bowls with leafy greens and top with the remaining produce. Drizzle with sun-dried tomato vinaigrette overtop. Finish it off with mineral salt and freshly cracked pepper to taste.
4. Salad serves 2 generously. Dressing serves 4.

Ingredients:

• - Scale
• - 1x2x3x
• - 1/4 cup water or 2 tablespoons olive oil
• - 1 medium onion, diced
• - 2 stalks celery, diced
• - 2 carrots, diced
• - 1 tablespoon tomato paste or red curry paste
• - 3 cloves garlic, minced or 1 teaspoon garlic powder
• - 1 – 2 tablespoons curry powder, to taste
• - 1 teaspoon cumin
• - 1/2 teaspoon red pepper flakes, optional
• - 1 can (15 oz) diced tomatoes with juice or 2 – 3 roma tomatoes, diced
• - 2 bay leaves
• - 1 1/2 cups lentils (brown or green – see notes)
• - 3 medium potatoes, diced 1/2 inch cubes
• - mineral salt & pepper, to taste
• - 6 cups water or vegetable broth (or combo)
• - 1 bunch or 2 large handfuls of greens (I used baby kale & spinach)
• - lemon wedges, to serve
• - chopped cilantro, to serve

Preparation:

1. Stovetop:
2. In large stock pot, heat water/olive oil over medium heat. Add carrots, celery and onions, saute for 5 minutes. Add the curry/tomato paste and garlic, stir to combine and cook for 3 minutes. Add the curry, cumin and red pepper, mix to combine and cook for 1 more minute.
3. Add lentils, tomatoes, potatoes, then water/broth (in this order the tomatoes and potatoes won’t splash), bay leaves, salt and pepper, bring to boil over medium high heat. Turn heat to low, cover and simmer for 30 – 35 minutes, stirring occasionally.
4. Add the greens five minutes before the soup is done. Add additional water as needed, maybe up to 1 cup. Remove bay leaves. Season with salt & pepper.
5. Instant Pot: Add the ingredients, except the greens and water/oil, to the bowl of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button and set the timer at 10 minutes. Once finished, set valve to quick release or let it release pressure on it’s own (takes about 20 minutes). Remove lid, stir in the greens. Remove bay leaves before serving.
6. Slow Cooker: Add the ingredients, except the greens and water/oil, to the bowl of your crock pot. Cover with lid. Set on HIGH for 3 – 4 hours or LOW for 6 – 8 hours. Add greens, let them wilt. Remove bay leaves and enjoy!
7. Serve with homemade vegan naan or artisan bread. Add a squeeze of lemon juice for a touch of brightness and chopped fresh cilantro for extra flavor!
8. Serves 6
9. Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer safe containers for 2 – 3 months.

Ingredients:

• - Scale
• - 1x2x3x
• - 5 – 6 oz. fresh baby greens or mix (kale, spinach, chard, arugula)
• - 7 – 8 strawberries, quartered
• - 1 apple, cored and sliced (use your favorite type, green or red)
• - 1 cup grapes, sliced in half
• - 1 cup cooked quinoa
• - 1/4 – 1/3 cup pecans
• - Simple Balsamic Dressing
• - 1 tablespoon extra-virgin olive oil
• - 2 tablespoons balsamic vinegar (white or dark)
• - 1 teaspoon Dijon or stoneground mustard
• - 1 teaspoon pure maple syrup
• - 1/4 teaspoon freshly ground black pepper
• - pinch of mineral salt

Preparation:

1. Dressing: In a small bowl whisk together the oil, vinegar, mustard, maple syrup, salt, and pepper until well combined.
2. Salad: In a large bowl add the greens, quinoa, strawberries, apples, grapes and nuts. Pour dressing over salad mixture and toss to combine.
3. Serve right away and enjoy!
4. Serves 3 – 4

Ingredients:

• - Scale
• - 1x2x3x
• - 1 tablespoon olive oil
• - 1/2 onion, diced
• - 1 block (14-16 oz.) tofu, firm or extra firm (drained, no need to press)
• - 8 oz. package mushrooms, sliced or quartered (about 1 1/2 – 2 cups)
• - 1 1/2 cups broccoli florets
• - 2 tablespoons dijon mustard
• - 1 teaspoon dried tarragon, optional
• - 1 teaspoon garlic powder
• - himalayan salt & pepper, to taste
• - 2 handfuls fresh spinach
• - 1 – 2 tablespoons nutritional yeast, optional

Preparation:

1. In skillet or wok, heat oil over medium heat, add onions and sauté for 4 minutes. Add the tofu, crumbling it between your fingers, and cook for another 3 minutes.
2. Add mushrooms, broccoli, dijon, tarragon, garlic powder, salt and pepper, cook another 5 minutes.
3. Add the spinach and continue to cook over medium heat, stirring occasionally until spinach starts to wilt, about 3 – 5 minutes. Remove from heat. Season to taste, adding the optional nutritional yeast.
4. Serve as you like adding whatever extra spices or condiments you wish. I served mine with toast with avocado butter and fresh fruit on the side for a refreshing touch.
5. Serves 3 – 4
6. Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 medium onion, diced
• - 2 medium carrots, diced
• - 2 stalks celery, diced
• - 1 zucchini, cut into half moons
• - 1/3 lb. green beans cut into 1 inch pieces, about 1 1/2 cups
• - 3 – 4 cloves garlic, minced
• - 1 can (14oz) kidney beans, drained and rinsed
• - 1 can (14oz) cannellini or northern beans, drained and rinsed
• - 1 can (28oz) diced tomatoes, with juices
• - 1 teaspoon dried basil
• - 1 teaspoon dried oregano
• - 2 – 3 bay leaves
• - generous pinch of red pepper flakes, optional
• - 4 – 5 cups vegetable broth or water (or combo)
• - big handful of fresh spinach
• - 1 cup pasta (small pasta such as elbow, shells, mini penne or rotini)
• - mineral salt & pepper to taste
• - Optional garnish
• - lemon, juice of
• - fresh chopped parsley

Preparation:

1. Add all the ingredients to your slow cooker, except for the spinach and pasta, ending with the broth last. Give a good stir and cook:
2. HIGH for 4 – 5 hours
3. LOW for 7 – 8 hours
4. Add spinach during the last 30 minutes of cooking. Cook the pasta according to package directions, adding to the soup once it has finished cooking. Remove bay leaves before serving.
5. Serve with squeeze of lemon and parsley overtop. Pairs great with Artisan Bread!
6. Serves 4 – 6
7. Store: Leftovers can be kept in an airtight container in the refrigerator for up to 4 – 5 days. To freeze, place into freezer-safe container and store for up to 3 months.

Ingredients:

• - Scale
• - 1x2x3x
• - 2 lavash bread (whole grain pref)
• - 1 can (14 oz.) vegan refried beans
• - 1/3 red onion, sliced
• - 1 large red bell pepper, sliced
• - 1 head romaine lettuce or other leafy greens of choice
• - 1/2 avocado, sliced
• - cilantro sprigs, optional
• - himalayan salt & pepper
• - salsa on the side

Preparation:

1. Heat up your refried beans and cut up your veggies.
2. Layer lavash bread with 1/3 – 1/2 of the refried beans, onion, red pepper, avocado and leafy greens. Sprinkle a little mineral salt over top, fold over and roll, slice in half and enjoy!
3. A little salsa on the side is perfect to add a little extra juiciness. You could also use tomato slices in place of, or in addition to, the red bell pepper for added juiciness.
4. Serves 2
5. Store: Lavash wraps can be stored in covered containers for up to 2 days.

Ingredients:

• - Scale
• - 1x2x3x
• - 2 – 3 oz. baby arugula
• - 4 ears of corn, shucked (about 3 cups) *see notes
• - 1 red bell pepper, diced
• - 1/2 red onion, diced
• - 1 lemon, juice of
• - 1 – 2 tablespoons olive oil, optional
• - 1/2 teaspoon salt + pepper, or to taste

Preparation:

1. Prep corn: Remove the husks and stringy fibers from the corn cut/slice the corn off the cob. See this, 3 Mess Free Ways to get Corn of the Cobb, for a quick tutorial. Prep the bell pepper and onion.
2. Assemble: In a large mixing bowl, place the arugula, corn, bell pepper and onion. Add the lemon juice, olive oil and salt & pepper. Mix well to combine. Taste for seasoning adding more lemon juice or salt & pepper as needed.
3. Serve: Enjoy right away, or let the salad set for about 10 minutes (you can also chill it if you like). The arugula will soften and slightly wilt during that time making the salad look more proportioned and not so arugula heavy (it makes it a little easier to eat).
4. Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or so.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 6 oz. fresh spinach
• - 1 + 1/2 cups fresh strawberries, quartered or sliced
• - 1 – 2 avocados, sliced or diced
• - 1/4 red onion, thinly sliced
• - 1/3 cup slivered almonds*
• - 1/3 cup coconut bacon
• - 1 batch Creamy Poppyseed Dressing**

Preparation:

1. In individual serving bowls, add the spinach and arrange the strawberries, avocado, red onion, almonds and coconut bacon. Drizzle the top with poppy seed dressing. Top with fresh cracked pepper and sprinkle of salt.
2. Serves 3

Ingredients:

• - Scale
• - 1x2x3x
• - 6 rice papers (preferably the circular sheets)
• - 2–3 medium carrots, cut into matchsticks or 1/4 inch sticks
• - 1/2 cucumber, cut into matchsticks or 1/4 inch sticks
• - 1/2 bell pepper (yellow, red or orange), thinly sliced
• - 1/4 red cabbage, thinly sliced
• - 1 cup greens (leafy lettuce, pea shoots, spring salad mix or micro greens)
• - 8 oz. organic tofu (firm or extra firm), sliced (optional)
• - mint, small handful of leaves
• - cilantro, small bunch of sprigs
• - basil (regular or thai), small handful of leaves
• - Sweet Chili Sauce (2 servings)
• - 1/4 cup unseasoned rice vinegar
• - 2 tablespoons water
• - 2 tablespoons maple syrup
• - 1 tablespoon tamari or soy sauce
• - 1 clove garlic, minced or grated
• - 1 inch knob of ginger, minced or grated
• - 1 teaspoon red pepper flakes, or to taste
• - juice of 1 lime
• - Peanut Sauce (2 servings)
• - 1/4 cup nut butter (peanut or almond butter)
• - 2 tablespoon pure maple syrup
• - 2 tablespoon water
• - 1 tablespoon tamari or soy sauce
• - 1 inch knob of ginger, minced or grated
• - juice of 1 lime
• - 1 – 2 tablespoon rice vinegar, optional
• - 1 teaspoon red pepper flakes, optional

Preparation:

1. Dipping sauces: Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.
2. Water bowl: Fill a large bowl with warm water. Depending on the size of your sheets you can use a shallow pie dish or large bowl or pot.
3. Wet rice paper: Dip the rice paper in the warm water for just 2 – 3 seconds, it should be stiff, and will soften as you begin to work.
4. Assemble: On a non-porous work surface, lay the rice paper sheet and layer the ingredients on the edge closest to you at the 1/3 mark. Start with the leafy greens, carrots, cucumber, tofu, red pepper and herbs (really any way you want to layer is fine).
5. Tuck & roll: After layering the ingredients, ‘tuck and roll’ the edge closest to you, by bringing the edge up and over the fresh veggie mound. Gently but firmly, tuck it under and roll away from you. At the 2/3 mark, fold the ends up onto the roll, and continue rolling tucking them under until the roll is finished.
6. Serve with choice of dipping sauce.
7. Makes 6 summer rolls, 2 rolls per serving.
8. Store: Leftover summer rolls can be stored in the refrigerator for up to 3 days in a covered container and the dressing will last 5 – 6 days. To keep the rolls from sticking together, place a piece of saran wrap, wax or parchment paper between the rolls.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 cup dried quinoa
• - 1 3/4 cups water
• - 1 lb. cherries (about 2 cups), pitted and sliced in half
• - 1/2 cup pistachios
• - 1/4 red onion (or 1 small shallot), minced
• - 1/4 cup mint, chopped
• - 1/4 cup apple cider vinegar
• - juice of 1 lemon
• - mineral salt & fresh cracked pepper, to taste
• - a handful baby arugula, optional

Preparation:

1. In a medium-size pot/pan, add quinoa and water, bring to a boil, cover, reduce heat to low, and simmer, at a gentle boil, for 15 minutes. Remove from heat, uncover, and let set 10 – 15 minutes, fluff with a fork. Let cool almost completely before assembly.
2. In a large mixing bowl or pot/pan, you cooked the quinoa in, add the cherries, pistachios, shallot, mint, apple cider vinegar, salt, and pepper. Toss well to combine, adding in the optional baby arugula if desired.
3. Serve at room temperature or chilled.
4. Servers 4 – 6
5. Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 3 heads of romaine or 5 oz. bag
• - 1 large corn off the cob or 1 cup canned
• - 1 cup cherry tomatoes, sliced in half
• - 1/4 red onion, diced
• - 1 cup crispy roasted chickpeas (canned is great too)
• - 1/2 cup coconut bacon
• - 1/2 cup radishes, quartered
• - 2/3 cup Vegan Ranch Dressing
• - Mineral salt & pepper, to taste
• - Fresh chopped parsley, to garnish
• - Avocado slices, optional

Preparation:

1. In individual large bowls, add the romaine and arrange the chickpeas, tomatoes, radishes, avocado, vegan bacon, corn, and red onion over top. Drizzle with dressing, add a sprinkle of parsley, avocado, and season with salt and pepper.
2. Serves 2
3. Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days.

Ingredients:

• - Scale
• - 1x2x3x
• - Salad
• - 6 – 8 oz. baby spinach
• - 3/4 cup cooked quinoa
• - 3/4 cup shredded carrots
• - 3/4 cup edamame
• - 3/4 cup chickpeas
• - 1/3 cup dried cranberries
• - 1/4 cup pepitas (pumpkin seeds)
• - 8 oz. grape/cherry tomatoes
• - Carrot Miso Ginger Dressing
• - 1/4 cup neutral oil (grapeseed, peanut or light flavored olive oil)
• - 3 tablespoons mellow or sweet miso (yellow or white)
• - 1 tablespoon dark/toasted sesame oil
• - 2 tablespoons rice wine vinegar
• - 2 teaspoons pure maple syrup
• - 2 large carrots, roughly chopped or 1 cup grated
• - 1 inch piece ginger, peeled and minced
• - water, as needed to thin

Preparation:

1. Dressing: Place ingredients into a food processor/personal blender and pulse a few times to mince carrots. Scrap down the sides. Blend again until smooth, stopping to scrap down the sides as needed. Taste for flavor adding anything extra you like. For more zestiness, add more vinegar. To thin, add water instead of extra oil, a couple tablespoons should do the trick. To thicken, add more carrots or miso paste.
2. Serve: Place a large handful of spinach in your serving bowl, top with quinoa, carrots, edamame, chickpeas, cranberries, pepitas and tomatoes. Add the dressing over top. Either enjoy as is or give the salad a good toss.
3. Serves 3
4. Store any leftover dressing in an air tight container in the refrigerator for up to 5 – 6 days. Dressing can be made ahead of time.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
• - 1/2 cup celery, sliced
• - 1/2 cup carrots, diced
• - 1/4 cup scallions, sliced
• - 1/3 cup vegan mayo (1/4 – 1/3 cup or so hummus or tahini + 2 – 3 tablespoons water), see notes
• - 1 – 2 tablespoons dijon mustard (stoneground ok too)
• - 1/4 teaspoon garlic powder
• - salt + pepper, to taste
• - juice of 1 lemon, optional (adds brightness)
• - small handful pepitas (pumpkin seeds), optional
• - paprika (regular or smoked paprika), to garnish
• - To Serve
• - Bread of choice or tortillas
• - Leafy lettuce
• - mashed avocado

Preparation:

1. Mash chickpeas: Place chickpeas in a medium size bowl and roughly mash about 3/4 of the garbanzo beans with the back of a sturdy fork, potato masher or pastry blender.
2. Assemble salad: Add the remaining ingredients and combine to mix. Add more vegan mayo or hummus if you like it creamier. Taste for seasoning.
3. Ways to serve:
4. Sandwich: Using bread, layer the bottom half with leafy greens and the top half with mashed avocado. Spread the chickpea salad on the bottom half and top with the top half. Slice in half and enjoy!
5. Wraps: Lay a tortilla on flat surface, add a few leafy greens in the center, top with chickpea salad and roll. Alternatively, stuff pita bread with salad and leafy greens.
6. Salad: serve on a bed of leafy greens.
7. Dip: Scoop up with crackers or sliced vegetables like cucumbers, bell peppers, celery sticks, etc.
8. Store: Leftovers can be kept in an airtight container in the fridge for up to 5 – 6 days.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 small head cauliflower, cut into florets
• - 2 – 3 golden beets, diced
• - 1 can (14oz) chickpeas, drained and rinsed or 1 1/2 cups cooked
• - 1 – 2 tablespoons olive oil
• - small handful cherry tomatoes, sliced in half
• - 1 – 2 handfuls baby greens (kale, spinach, arugula, chard, etc.) or chopped beet greens
• - 1/4 cup chopped parsley
• - 1 –2 tablespoon pepitas (pumpkin seeds)
• - mineral salt & pepper, to taste
• - Sumac Dressing
• - 2 tablespoons lemon juice
• - 1 tablespoon red wine vinegar
• - 1 heaping teaspoon sumac, + more as desired
• - 2 cloves garlic, minced

Preparation:

1. Preheat oven to 400 degrees F. Line baking sheet with a silpat, parchment paper or lightly grease with oil.
2. Roasting: Place the prepared cauliflower on one side of the baking sheet and the diced beets on the other. Sprinkle the chickpeas evenly over top both the cauliflower and beets. Add a small drizzle of olive oil over top, gently toss each vegetable with your fingers, making sure to keep them on their sides as much as possible. Sprinkle with a little garlic salt (or mineral salt and dash or two of garlic powder). Place baking sheet on the middle rack and roast for 40 minutes, stirring half way through.
3. Dressing: In a small bowl, combine the lemon juice, vinegar, sumac and garlic. If not using sumac, add a few twists of fresh cracked pepper for a lemony-pepper dressing.
4. Mix together: In a large serving bowl, add the greens of choice, roasted vegetables and chickpeas, tomatoes, and parsley. Top with the dressing and give a good stir. Add salt & pepper to taste.
5. Serve: Serve in individual bowls with a sprinkle of pepitas and sliced avocado.
6. Serves 2 – 3
7. NOTES:
8. If beets are on the larger side, use 2. If on the smaller side, use 3.
9. Beet greens are just as delicious and nutritious as other baby greens. Chopping them up and using them in the salad is a great way to use them!
10. Add a grain like quinoa to make this a healthy grain bowl!

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 2 heads romaine lettuce, chopped
• - 1 can (15 oz) black beans, drained and rinsed or 1 1/2 cups cooked
• - 2 corn off the cob (about 1 – 1 1/4 cups), canned (drained) or frozen (thawed) ok too
• - handful grape tomatoes, halved
• - handful mini sweet peppers, sliced
• - 1/2 cup onion (sliced green onion or diced red onion), optional
• - 1 avocado, sliced
• - lime wedges, to serve
• - cilantro sprigs, to serve
• - salt + pepper, to taste
• - 1 batch Hatch Chile Dressing, or see notes for Cilantro-Lime Vinaigrette

Preparation:

1. Dressing: Make the dressing, set aside on the counter or refrigerate. You can also make the dressing a day or two in advance so it’s ready to go anytime.
2. Salad: Prep the ingredients. In individual serving bowls, add the romaine, top with black beans, corn, tomatoes, mini peppers, cilantro, and avocado. Drizzle with dressing. Top with salt and pepper to taste.
3. Serve: Salad would be great with a sprinkle crumbled tortilla chips or pepita’s (pumpkin seeds) for added crunch and texture. Add the juice of one lime over top if you like.
4. Serves 2 – 3
5. Store: Leftovers can be stored in the refrigerator for up to 5 days in a covered container.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1/2 cup black rice (or rice of choice *see notes)
• - just under 1 cup water or vegetable broth
• - 1 cup shredded carrots
• - 1/2 cucumber, chopped
• - 1 avocado, sliced
• - 1/2 cup alfalfa sprouts, or sprouts of choice
• - 3 radishes, thinly sliced
• - nori sheet, cut into strips, optional
• - pickled ginger, optional
• - sesame seeds, to garnish
• - Dynamite Sauce
• - 4 tablespoons (1/4 cup) tahini
• - 1/4 cup water, + more as needed
• - juice of 1/2 small lemon or splash of apple cider vinegar
• - 2 – 3 teaspoons sriracha, sambal oelek or chili garlic (or your favorite hot sauce)
• - pinch of salt

Preparation:

1. Black rice: Rinse rice well under cool running water using a fine mesh sieve. In a small saucepan, bring rice and water to a boil, cover, reduce heat to simmer and cook for 25 minutes without disturbing. When done, remove lid and let rest about 10 minutes, fluff with fork. Please check your package for cooking directions just in case, this was mine.
2. Dynamite sauce: In a small bowl, mix all the dressing ingredients together, cover and set aside. Add more water to thin your dressing, add more tahini to make it thicker.
3. Assemble sushi bowl: To serve, add 1/3 of the rice into your serving dish and arrange the prepared vegetables over top or to the side. Drizzle with dynamite sauce and add a sprinkle of sesame seeds. Enjoy your deconstructed sushi bowl in all its creamy gloriousness!
4. Serves 2 – 3
5. Store: Leftovers can be kept in the refrigerator for up to 3 – 4 days.

Ingredients:

• - Scale
• - 1x2x3x
• - 2/3 cup chickpea flour (aka garbanzo bean or besan)
• - 2/3 cup water
• - 1/2 heaping teaspoon baking soda (can be optional)
• - pinch of turmeric (will give it a yellow color), optional
• - 1/2 teaspoon cumin, or to taste
• - 1/4 teaspoon garlic powder
• - mineral salt, to taste
• - juice of 1/2 small lemon or 1 teaspoon apple cider vinegar
• - Add-ins:
• - 2/3 cup greens (kale or spinach), julienned and loosely packed
• - small handful mushrooms, thinly sliced
• - 1/2 shallot, finely diced
• - 7 grape tomatoes, halved or quartered depending on the size

Preparation:

1. Preheat griddle on medium.
2. Mix: In a medium size bowl, combine flour, water, baking soda, optional turmeric, cumin, garlic powder and salt to taste. Mix well ensuring all the flour lumps are gone. Add in lemon, stir and you will notice the batter rise and foam a bit. Add in veggies and combine thoroughly. (Note: I don’t really measure the vegetables, so this is an approximation)
3. Cook: Pour 1/2 of the mixture onto the preheated griddle or skillet. You can use your spatula to move the veggies around and flatten as needed if they are piled up in areas. Also you can help make your pancake round by gently pushing in the edges where needed. There may be times when it appears that you have more veggies than batter, don’t panic….in a few minutes the batter will puff up from the baking soda and fill in making it look fluffy and full. Let cook for 5 minutes. Flip and cook another 5 – 7 minutes, making sure the batter cooks throughout.
4. Serve with your choice of condiments. A thinned hummus would also be great! Pairs well with fresh fruit on the side.
5. Makes 2 pancakes
6. Store: Leftovers can be stored in the refrigerator for up to 4 days, in a covered container. Reheat in the toaster oven or microwave.

Ingredients:

• - Scale
• - 1x2x3x
• - soba noodles (about 8 oz)
• - 10 oz. tofu (firm or extra firm), cubed
• - handful broccoli florets
• - 2 carrots, sliced diagonally
• - 2 scallions, green and white parts, thinly sliced
• - small handful mint leaves
• - small handful basil leaves
• - 1 tablespoon toasted sesame oil, for sauteing
• - sesame seeds (white, toasted or black)for garnish, optional
• - marinade
• - 1/4 cup tamari, soy sauce or bragg’s aminos
• - 2 tablespoons rice wine vinegar
• - 2 tablespoons pure maple syrup
• - 1 tablespoon sesame oil
• - 2 garlic cloves, minced
• - 1 inch knob ginger, grated or minced
• - 1 teaspoon red pepper flakes, or to taste

Preparation:

1. Drain tofu. Drain the tofu and lay it on its side for a few minutes to let the water drain (above left).
2. Marinade. In a medium size shallow dish, whisk together the tamari, rice wine vinegar, maple syrup, sesame oil, garlic, ginger, red pepper flakes.
3. Cube and marinate the tofu. Cut the tofu into 1/2 inch cubes (it doesn’t have to be perfect!). Add the tofu to the marinade and let set for 20 minutes, turning at least once halfway through. The tofu is meant to be served at room temp straight from the marinade. Feel free to warm it up by adding it to the pan while stir frying the veggies.
4. Noodles. While tofu is marinating, make the soba noodles according to package directions. Rinse well under cool running water to cool the noodles and stop them continuing to cook.
5. Veggies. Heat sesame oil over medium heat, add the broccoli and carrots, stir fry for 3 minutes. Add a large spoon of marinade, basil and mint, cook another 1 – 2 minutes. I prefer my vegetables to be al dente and will remove from heat as soon as they brighten in color (feel free to cook a little longer if you wish). Also, you can add the tofu, marinade and noodles to the pan, tossing well, to warm through.
6. Assemble. Serve soba noodle in individual dishes topped with veggies and tofu, and top with remaining marinade, scallions, sesame seeds and additional fresh herbs.
7. This can be served warm or cooled. I ate this after taking the photos, it was on the cool side but still absolutely delicious!
8. Serves 2 – 3
9. Store: Leftovers can be stored in the refrigerator for up to 3 days in a covered container.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 3 – 4 lbs. butternut squash (about 5 – 6 cups), seeds removed and cut into 1/2 inch cubes
• - 1 tablespoon olive oil
• - 1 clove garlic
• - 1/4 – 1/2 teaspoon thyme
• - 1/4 teaspoon red pepper flakes, or to taste
• - 1 – 2 cups water or vegetable broth
• - 2 cups cashew ricotta or tofu ricotta
• - 2 handfuls of fresh spinach (about 2 – 3 oz.) or 1 package (10oz.) frozen, thawed and squeezed
• - 20 – 22 jumbo shells
• - mineral salt, to taste

Preparation:

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or silicone mat.
2. Prep and roast the squash: Prep the squash, cutting into 1/2 inch cubes. Place squash on baking sheet, drizzle with oil and sprinkle of salt. Place the sheet pan in the oven and roast for 30 minutes. Once done let squash cool a few minutes. Reduce the oven temperature to 350 degrees.
3. Make the cashew ricotta: While the squash is roasting, make the vegan ricotta and mix in the spinach. Set aside.
4. Cook the pasta: Cook the pasta according to package directions, drain and set aside.
5. Make the butternut squash sauce: In a food processor or high speed blender, add 4 cups of the roasted squash, reserving the rest to stuff the shells. Add the garlic, red pepper flakes, thyme, salt and 1 cup of water, blend until smooth, adding more water as needed to thin. I used about 1 1/2 cups, you don’t want it too thin, but not too thick either, use your best judgement. Alternately, Sauce can be made using a stick blender and the pot you cooked the pasta in.
6. Layer and stuff the shells: Place the sauce at the bottom of your baking dish, spreading it from side to side to coat the entire bottom. Scoop one heaped tablespoon of ricotta filling into each shell along with 3 pieces of butternut squash. Ricotta will fill about 18 shells. Use a 12 inch round or 9×13 rectangular dish.
7. Bake: Cover and bake in the oven at 350 degrees for 15 – 20 minutes, or until warmed through.
8. Serves 6 (3 shells per serving).
9. Store: Leftovers can be kept in the refrigerator for 4 – 5 days, in a covered container. For longer storage, keep in the freezer in freezer safe containers (affiliate link) for 2 – 3 months.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 1/2 cup green cabbage, thinly shredded
• - 1 large tomato or red bell pepper, seeded and chopped
• - 2 large radishes, thinly sliced
• - 1 red onion, thinly sliced
• - 1 can (15 oz) vegan refried black beans, warmed or at room temp
• - 1 or 2 avocados, pitted, peeled and sliced
• - sriracha cashew cream or cilantro lime cashew ‘sour cream’, as spread
• - 3 crusty or soft sandwich rolls, split (I used telera)
• - 1 – 2 limes
• - hot sauce, optional

Preparation:

1. Prepare your veggies and beans.
2. Slice your bread and remove some of the soft bread from the inside of the top slice, making a slightly hollow area for the sandwich filling (this is optional depending on what your rolls are like, you be the judge, I removed a small amount from mine).
3. Spread a good amount of the refried black beans over the bottom half of each roll. Top with avocado, radishes, red onion and cabbage. Spread your condiment of choice on the top portion. Squeeze some lime over the bottom portion and cover with the top half of the rolls.
4. Serve immediately, or wrap and pack to go (if you can get out of the door without eating them).
5. Makes 3 sandwiches

Ingredients:

• - Scale
• - 1x2x3x
• - 4 large poblano peppers
• - 1 block (14 -16 oz.) organic tofu (firm or extra-firm), drained and pressed
• - 1 tablespoon olive oil
• - 1 small onion, diced (about 1 cup)
• - 8 oz mushrooms, sliced (I used baby bella)
• - 1 small bell pepper, diced (any color)
• - 1 teaspoon garlic powder
• - a large handful of fresh baby spinach (or chopped large leaf)
• - 1/4 cup nutritional yeast
• - mineral salt & pepper, to taste
• - To serve, optional
• - sriracha cashew cream or vegan aioli
• - avocado slices

Preparation:

1. Roast poblano peppers using one of two ways.
2. Oven: Roast in preheated oven at 450 degrees for 20 minutes or so on a cookie sheet, turning halfway in between to flip peppers over.
3. Broiler: Roast your peppers in the broiler. To do this move the broiler pan about 6 inches away from heating element and preheat broiler. Place poblano peppers on a baking sheet and broil, turning often, until tender and blackened all over, 8 to 10 minutes.
4. Steam peppers: Transfer to a large bowl, cover tightly with plastic wrap and set aside to let steam for 10 to 15 minutes.
5. While peppers are roasting, drain the tofu. No pressing is needed since we’ll cook off most of the moisture, but while prepping the veggies I like to set the tofu on its side in the tub it came in so the excess water will drain.
6. Tofu scramble: In a large skillet/wok, heat oil over medium heat, add onions, and cook for 4 minutes. Add tofu, crumbling between your fingers, and cook for 3 minutes. Add mushrooms, bell pepper and garlic powder, cook for another 3 – 4 minutes. Add spinach, cook for 2 – 3 minutes, until it starts to wilt. Add nutritional yeast and season with salt and pepper. Gently toss and cook for 1 minute.
7. Peel and de-seed peppers: Remove any loose skin off the peppers. Make one incision down the length of each pepper and carefully remove seeds.
8. Stuff peppers: Scoop tofu mixture into peppers. If the peppers need to be heated, using the same baking dish you cooled the peppers in, place under broiler on low for a minute or two, watching closely so nothing burns.
9. Serve: Top with a drizzle or dollop of cashew cream and avocado slices. Salsa would also be great. I also loved having some warmed corn tortillas on the side as well.
10. Serves 4
11. Store: Leftovers can be stored in the refrigerator for up to 4 days, in a covered container. Reheat in the oven at 350 degrees for 10 – 15 minutes. Alternatively,  heat in the microwave for 1 – 2 minutes.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 cup dried quinoa, rinsed
• - 1/2 teaspoon cumin, or to taste
• - 1 3/4 cups water
• - 1 can (15oz.) black beans, drained and rinsed
• - 1 can (15oz.) black eyed peas, drained and rinsed
• - 1 fresh corn off the cob (I used a white corn) or 1 can (15oz.) corn, drained
• - 1 red bell pepper, cored, seeded and diced
• - 1/2 red onion, diced
• - fresh cilantro, chopped and added to taste
• - himalayan salt, to taste
• - cracked pepper, to taste
• - 1 avocado, diced
• - 2 – 3 limes
• - scooping greens like endive, romaine or bibb lettuce

Preparation:

1. Quinoa: In a medium size pot, add water, cumin and quinoa, bring to boil over medium high heat, reduce to a simmer and cover, cook for 15 minutes. Remove from heat, remove lid and let set for 10 minutes.
2. Perp Veggies: While your quinoa is cooking, prepare the bell pepper, onion and corn.
3. Assemble: Once quinoa is done, add the two beans, corn, red bell pepper, onion, cilantro and squeeze of 1 – 2 limes, mix well. Season with salt and pepper. Just before serving add in the diced avocado.
4. Serve with lime wedges and scooping leafy greens.
5. Serves 4 – 6
6. Store leftovers in and airtight container in the refrigerator for up to 5 – 6 days.
7. NOTES:
8. As with all my recipes, add more or less of any ingredient to suit your taste.

Ingredients:

• - Scale
• - 1x2x3x
• - Mashed potatoes
• - 2 1/2 pounds potatoes ( I used Yukon gold)
• - 1/4 – 1/2 cup unsweetened almond milk
• - 2 – 4 tablespoons olive oil or vegan butter
• - mineral salt + pepper, to taste
• - Filling
• - 1 tablespoon olive oil or 1/4 cup water
• - 1 small onion (about 1 cup), chopped
• - 2 cloves garlic, minced
• - 2 large carrots (about 1 cup), chopped
• - 2 stalks celery (about 1 cup), sliced
• - 8 ounces mushrooms, sliced
• - 2 tablespoon flour
• - 2 tablespoons tamari, soy sauce or coconut aminos
• - 1 cup asparagus, sliced in 1 inch pieces
• - 1 cup green beans, cut in 1 inch pieces
• - 1 fresh corn (about 1 cup), cut off the cob
• - 2 cups baby spinach, loosely packed
• - 1 can (15oz) kidney beans (1 1/2 cups), drained and rinsed
• - 1 1/2 teaspoons dried thyme (or 1 tsp. fresh)
• - 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
• - 1 1/2 cups vegetable broth
• - mineral salt + pepper, to taste

Preparation:

1. Potatoes: Cut potatoes into 1 inch cubes. Add potatoes to a large pot and cover with water (I added a few sprigs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes, add butter/oil, mash into potatoes to melt, add milk and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.
2. Filling: In a cast iron skillet, warm oil over medium heat, add onions and saute for 5 minutes. Add garlic, carrots, celery and mushrooms, sauté for 4 more minutes. Add the tamari and flour, mix well until flour is incorporated and no white streaks. Add the corn, kidney beans, green beans, asparagus, herbs, and vegetable broth, simmer for 10 to 15 minutes, until vegetables are tender. Add the spinach in the last 5 minutes, and let wilt. Season with salt and pepper to taste.
3. Assemble: Spoon the potatoes evenly over the top of the filling and add a few sprigs of thyme or paprika for color. Place the skillet under the broiler, about 3 – 4 inches away, for 5 minutes to let the potatoes brown.
4. Let set a few minutes and serve warm. Gravy will thicken upon standing.
5. Serves 4 – 6

Ingredients:

• - Scale
• - 1x2x3x
• - 1 head cauliflower, cut into florets
• - 1 sweet potato, diced
• - 2 beets, diced (optional, cook separately)
• - 6 – 8 brussels sprouts, quartered
• - 1 red onion, sliced
• - 1 can (14 oz.) chickpeas, drained and rinsed or 1 1/2 cups freshly cooked
• - 1 – 2 tablespoons olive oil
• - mineral salt & freshly cracked pepper
• - 1 cup dried quinoa
• - 1 1/2 – 3/4 cup water
• - 4 – 6 cups fresh baby spinach, to serve
• - sliced avocado, to serve
• - pepitas, hemp hearts or sunflower seeds, to serve
• - Turmeric-Tahini Dressing (serves 3)
• - 1/4 cup tahini
• - 1 teaspoon turmeric
• - juice of 1 lemon
• - 2 – 3 tablespoons water
• - pinch of garlic powder
• - pinch of mineral salt

Preparation:

1. Preheat oven to 400 degrees F.
2. Roast: Place vegetables and chickpeas in a large mixing bowl, drizzle with olive oil and toss well to coat. Line a rimmed baking sheet with a silpat, light coat of oil or parchment paper. Place vegetables on baking sheet and sprinkle with mineral salt and garlic powder. Place sheet on middle rack and bake for 40 minutes, stirring once or twice. If using beets, prepare same as above but cook separately on a small baking sheet and place on the bottom rack. Remove the beets earlier if they seem to be cooking to fast.
3. Quinoa: In the meantime, add quinoa and water to a medium size pot, add a pinch of salt and dash or two of garlic powder. Bring to a boil, cover, reduce heat and cook for 15 minutes. Once done, remove cover and let 10 minutes, fluff with fork.
4. Dressing: Prepare the dressing by adding the tahini, turmeric, lemon juice, water, salt and garlic powder to a small bowl and mix well. Add more water or lemon juice to thin, add more tahini to thicken.
5. Serve: In individual bowls place a handful of spinach (chopped if needed), 1/2 cup quinoa and a hearty helping of vegetables & chickpeas. Top with sliced avocado, pepitas and a generous amount of dressing. Enjoy!
6. Store leftovers in an airtight container in the fridge. Will last for up to 5 days.
7. NOTES:
8. Vary up the dressing by adding 1/2 teaspoon ginger powder for some zing or 1/4 heaping teaspoon cayenne powder for heat. Make a double batch if you’d like since the dressing only serves 3. Leftovers store well in a sealed container in the refrigerator.
9. Change up the grain using farro, rice or barley. Cook grain of choice according to package.
10. I suggest cooking the beets separately to avoid them discoloring the other vegetables.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 tablespoon olive oil or 1/4 cup water
• - 1 medium onion, diced
• - 3 garlic cloves, minced
• - 1/4 teaspoon red pepper flakes
• - 1 cup red lentils
• - 2 – 3 large heads broccoli (about 1 1/2 lbs.), cut into florets (stalks chopped ok too)
• - 6 – 7 cups low-sodium vegetable broth (or water + broth combo)
• - 1 can low-fat coconut milk, optional
• - mineral salt, to taste
• - Garnish, optional
• - mustard seeds, crushed (I used black)
• - 1 – 2 scallions, sliced
• - slivered almonds
• - croutons (Simple Truth Organics makes a great vegan crouton)
• - Crispy Roasted Chickpeas
• - Coconut Bacon

Preparation:

1. Saute: In a large dutch oven or stock pot, heat oil/water over medium heat, add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes, cook another minute or until fragrant.
2. Simmer: Add lentils, broccoli, broth/water and optional coconut milk. Using the back of a fork or spoon press the broccoli down as much as you can to cover with liquids. Bring to a boil, cover pot with lid, reduce heat to low and simmer for 15 – 20 minutes. Soup is done when lentils are tender. Season to taste with salt + pepper.
3. Puree: Using an immersion blender puree until desired consistency. Or once cooled a few minutes, use a food processor/blender to puree (this method may take two batches to complete).
4. Serve: Ladle into serving bowls and top with mustard seeds, scallions and almonds. Pairs great with homemade Artisan Bread or biscuits of choice. If you have a lemon on hand, add a squeeze to your soup for added brightness.
5. Serves 4 – 6
6. Store: Leftovers can be kept in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before reheating. Reheat on the stove or microwave.

Ingredients:

• - Scale
• - 1x2x3x
• - 1/4 cup bread crumbs, optional
• - 2 tablespoons olive oil, divided
• - 1 large shallot or medium onion, finely diced
• - 3 garlic cloves, minced or 1/2 – 1 teaspoon garlic powder
• - 1 jar/can (14 oz.) artichoke hearts in water, drained and chopped
• - 5 oz. baby spinach or 1 bunch spinach, roughly chopped
• - 1 can (15 oz) white beans (cannellini, navy or great northern beans), drained and rinsed
• - 1 small lemon, juice of
• - 1/2 cup water or vegetable broth
• - 2 – 3 tablespoons nutritional yeast, optional
• - 1 teaspoon dried thyme, basil or oregano (I used thyme) or 2 teaspoons fresh minced
• - mineral salt & fresh cracked pepper to taste
• - 1/2 teaspoon red pepper flakes

Preparation:

1. Preheat oven to 375 degrees F.
2. Panko: In a small bowl combine the bread crumbs with 1 tablespoon olive oil, mix well using your fingers, set aside. Add a little extra oil if you feel you need it.
3. Saute: Heat the remaining oil in a skillet/pan over medium heat, add onions and saute for about 5 minutes, until onions are translucent. Add in garlic and cook 1 minute more, add artichoke and spinach, cook until spinach wilts.
4. White Bean Base: In food processor, add beans, lemon juice, water, nutritional yeast, herbs of choice, salt and red pepper flakes. Process until creamy scraping down the sides as needed. Add the puree to the sauteed artichoke and spinach mixture and mix well.
5. Assemble: Fill a small baking dish with mixture, add a layer of the olive oil bread crumbs over top.
6. Bake: Place in the oven and bake, covered for 10 minutes (I don’t use foil anymore and covered my dish with a small silpat, worked well). After 10 minutes, remove cover and cook an additional 10 minutes. If top doesn’t turn golden, place the dip in the broiler to brown, about a minute or two should do. Just be careful it doesn’t burn. Let cool a few minutes before serving.
7. Serve: Pair with with toasted sour bread, pita chips or crackers. You can also serve this with fresh slices of colored bell peppers.
8. Makes about 3 cups.
9. Store: Leftovers can be kept in the refrigerator for 4 – 5 days, in a covered container.

Ingredients:

• - Scale
• - 1x2x3x
• - 2 romaine hearts, chopped
• - 1 can (15 oz.) black beans, drained and rinsed
• - 1 1/4 cup broccoli florets, steamed
• - 1 avocado, sliced
• - 1/3 cup pico de gallo and/or corn salsa
• - cilantro sprigs
• - 1 jalapeno or serrano chili, sliced and most seeds removed
• - Cumin-Lime Tahini Dressing
• - 1/4 cup tahini
• - 1/3 cup water
• - juice of 1 lime
• - 1/8 – 1/4 teaspoon cumin
• - pinch of salt
• - 2 teaspoons finely chopped cilantro

Preparation:

1. Dressing: In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro, and set aside.
2. Broccoli: Steam your broccoli just until al dente and bright green using a bamboo steamer, double broiler, or preferred method.
3. Assemble: Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico de gallo, a few sprigs of cilantro, and slices of chili peppers. Top with dressing and enjoy!
4. Serves 2
5. Store: Leftover salad and dressing can be stored in the refrigerator for 4 – 5 days.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 purple sweet potato (or any color), peeled and cut into 1/2 inch cubes
• - 2 carrots, sliced diagonally
• - 1/2 cup brussels sprouts, quartered
• - 2/3 cup broccoli florets
• - drizzle of sesame oil
• - 1 package (9 oz.) 100% soba noodles (I love these King Soba Noodles (affiliate links))
• - 5 – 6 tablespoons miso (I used red, use your favorite)
• - 4 cups water
• - garnish
• - 2 scallions, sliced
• - toasted sesame seeds (raw black and/or white are great too)
• - handful of greens (pea shoots, sprouts, greens and/or cilantro)

Preparation:

1. Preheat oven to 400 degrees F.
2. Roast veggies: Place veggies on a large rimmed baking sheet that’s lightly greased or lined with a silpat or parchment paper. Add a drizzle of oil and toss well. Add a sprinkle of salt over top. Place sheet on the middle rack and cook for about 25 minutes stirring every 10 minutes, vegetables are done when just fork tender.
3. Noodles: Cook your soba noodles according to the package directions. Be sure to use a large pot filled just under half way when cooking soba noodles. Once the noodles have come to a boil, the water tends to foam up quickly and overflow (ugg, I’ve learned from experience). Pay attention and reduce the heat as needed to prevent the water from boiling over while keeping the water at a gentle rolling boil. Most importantly, when done rinse the noodles right away under cool running water to keep them from cooking (or else you’ll have mushy noodles on your hands).
4. Miso Broth: Heat your water in a small pan until nicely warmed, but not boiling, (use the pot the noodles were cooked in to save a dish). Remove from heat, add miso and mix until miso is dissolved. This keeps the miso from overheating and killing the beneficial probiotics. You can opt to keep it on the burner on low to keep warm until veggies are done.
5. Assemble soup: Add noodles and vegetables to your serving bowl, top with broth and add a few of the garnishes. Some other optional garnishes would be a dash or two of sriracha or red pepper flakes.
6. Serves 2 – 3
7. Store: Leftovers can be kept in the refrigerator for up to 4 days in a covered container.

Ingredients:

• - Scale
• - 1x2x3x
• - 3 acorn squashes, cut in half lengthwise and seeds removed
• - olive oil (to roast oil-free see notes)
• - 1 teaspoon thyme, divided
• - sea salt
• - Wild Rice Medley
• - 1 cup wild rice, dry (I used half black wild rice and half long grain brown rice)
• - 1 tablespoon olive oil or 1/4 cup water
• - 1 medium/large red bell pepper, diced
• - 1 small onion or 1 large shallot, diced
• - 2 cloves garlic, minced
• - 8 oz. mushrooms (about 2 cups), sliced
• - 2 large handfuls baby spinach (baby kale or chard is great too, or a combo)
• - 1 can cannellini beans (15 oz), drained and rinsed
• - 1 teaspoon thyme (dried or fresh)
• - 1 teaspoon red pepper flakes, optional
• - sea salt and cracked pepper to taste

Preparation:

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment or silicone mat. In an ovenproof saucepan, fill halfway with water and place on the bottom rack (this will give a little steam to your squash).
2. Prep and roast the squash: Cut and seed your squash, place on baking sheet with cut side up. Brush each half with a little oil, and season with a sprinkle of thyme, salt and pepper. Place in the oven and bake for 40-45 minutes, until tender, knife should easily pierce the flesh. If by chance your squash is done first, cover with foil to keep it from drying out.
3. Rice: Cook your rice according to package directions. Wild rice will take about the same time as the squash to cook, about 40-45 min. Set aside.
4. Veggies: In large pan, heat oil on medium heat. Add onion and cook for 5 minutes, add garlic and cook 1 minutes. Add the mushrooms, bell peppers, thyme, red pepper flakes, a few twists of salt and pepper, cook for another 5 minutes or so, until the mushrooms start to sweat and soften. Add the beans and leafy greens, stir frequently until they are wilted and warmed through (you may also want to use a cover in between stirring to help soften the greens).
5. Wild Rice Medley: Combine the rice and sautéed vegetables in the larger of the two pots. Taste for seasoning adding additional salt and pepper as needed.
6. Stuff: Scoop mixture into each acorn squash half and serve with any additional seasonings. I actually like to top mine with some sriracha for that extra heat and flavor I love so much. :)
7. Serves 6 (or 3 for the hearty eaters).
8. Store: Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days.
9. NOTES:
10. Quinoa or quinoa/rice combo would be great too and add even more protein per serving.
11. To make this oil free, omit the oil when roasting the squash and roast the squash cut side down to keep the moisture in. You can still add a little salt and pepper, and place a sprig of thyme underneath so the flavor with infuse the squash a little. Use water in place of oil when sauteing the vegetables.
12. RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials!

Ingredients:

• - Scale
• - 1x2x3x
• - 1 ripe banana
• - 1 good size mandarin or 2 small cuties (or 1/2 – 3/4 cup fresh berries)
• - handful spinach
• - 2 tablespoons hemp hearts (hulled hemp seeds) or 3 Tbsp hemp protein powder
• - 1/2 cup purified water + more as needed
• - 4 ice cubes

Preparation:

1. Place peeled banana, mandarins, spinach, hemp protein, water, and ice cubes into the blender cup and process until blended and smooth, about 1 minute.
2. Serves one

Ingredients:

• - Scale
• - 1x2x3x
• - 1 broccoli head, cut into florets
• - 1 cauliflower head, cut into florets
• - large handful radishes, halved (or quartered depending on the size)
• - 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups cooked
• - 1 – 2 tablespoons olive oil or sesame oil
• - generous sprinkle of garlic powder
• - pinch or two of salt
• - 1 cup dried quinoa, (rinse if you pref)
• - 1 3/4 cups water
• - chopped fresh parsley, to garnish
• - Creamy Lemon Buddha Bowl Sauce
• - 1/4 cup tahini
• - 2 tablespoons nutritional yeast, optional
• - juice of 1 large lemon
• - mineral salt, to taste
• - 2 – 4 tablespoons water for thinning

Preparation:

1. Preheat oven to 400 degrees.
2. Roast veggies: In a large bowl, combine chickpeas, broccoli, cauliflower and radishes, drizzle with oil, garlic powder and salt, mix well to coat. Place mixture on rimmed cookie sheet or roasting pan. Cook for 30 – 35 minutes, stirring once in between.
3. Quinoa: In a medium pot add quinoa and 1 3/4 cup water. Sprinkle in a dash or two of garlic powder and mineral salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork.
4. Tahini Dressing: In a small bowl mix together the tahini, optional nutritional yeast, lemon juice, salt and 2 tablespoons water, combine well. Add more water as needed to thin. If too thin, add a tad more tahini. Taste for flavor adding more salt or lemon to taste.
5. Serve: In individual bowls, place vegetables on top of 1/2 -2/3 cup quinoa, add a generous amount of sauce on top – don’t be shy with the sauce, it’s so good and healthy. Add freshly chopped parsley and cracked pepper or lemon pepper if you like.
6. Store: Leftover quinoa and vegetables can be kept in an airtight container in the refrigerator for up to a 5 – 6 days.
7. Serves 4

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 head of cabbage, shredded (green, napa, or savoy)
• - 1/4 head purple cabbage, shredded (optional)
• - 1 cucumber, sliced thin and cut in half moons
• - 1 cup grated carrots
• - 2 – 3 green onions, thinly sliced
• - 1/3 cup radish, thinly sliced and cut into half moons
• - 1/4 cup chopped cilantro
• - 1 tablespoon raw sesame seeds, to garnish
• - Dressing
• - 5 tablespoons apple cider vinegar
• - 1 tablespoon tahini
• - 1 tablespoon dijon
• - 1 tablespoon pure maple syrup, optional
• - salt + pepper, to taste

Preparation:

1. Dressing: In a small bowl whisk together the apple cider vinegar, tahini, dijon, salt, and pepper. Set aside to let the flavors develop.
2. Assemble: In a large mixing bowl, add the cabbage, cucumber, carrots, radish, green onions, and cilantro. Pour the dressing over top and toss well to coat. Sprinkle with sesame seeds.
3. Chill: Place in the refrigerator, covered, for 2 – 3 hours to chill and soften. Alternatively, enjoy right away.
4. Serves 4 – 6
5. Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days in a covered container. Give a good mix before serving.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 lb. dry northern beans or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
• - 1 – 2 tablespoons olive oil or 1/4 cup water/broth for water saute
• - 1 white onion, diced
• - 2 – 3 garlic cloves, diced
• - 1 1/2 lb. tomatillos (about 11–13), husks removed, washed and quartered or cut into 6 pieces
• - 1 – 2 jalapeno, seeds removed and diced
• - 6 cups low-sodium vegetable broth (or water/broth combo)
• - 1/2 teaspoon cumin
• - 1/2 teaspoon coriander
• - mineral salt, to taste
• - pinch or two red pepper flakes (I like it for a little color)
• - To serve, optional
• - chopped cilantro
• - avocado
• - lime wedges
• - sliced radishes
• - corn or flour tortillas (organic tortilla chips would be great too)

Preparation:

1. Beans: If using dried beans, wash and pick through removing any unsightly beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a medium size bowl until ready to use. If using canned beans go to the next step and add the drained and rinsed canned beans as called for below.
2. Tomatillos: Prepare your tomatillos by removing the husks and washing them well to remove any of the sticky residue. Chop into quarters or six pieces depending on the size of your fruits. Cut and remove seeds from your jalapeno, and dice. Dice your onion and garlic.
3. Saute + Simmer: In a large pot, heat oil over medium high heat, add onion, saute for 5 minutes. Add in the garlic, tomatillos, jalapeno, cumin, coriander, and a pinch or two of salt, saute another 5 minutes. Add in the beans and liquids, bring to a boil, cover, reduce heat and simmer for 1 1/2 – 2 hours (90 – 120 minutes), or until beans are tender, stirring occasionally. If using canned beans, cook for 20 – 30 minutes, stirring occasionally. Season to taste.
4. Serve: Ladle soup into individual bowls and serve with diced avocado, cilantro, lime wedges and tortillas.
5. Serves 4 generously or 6 small portions

Ingredients:

• - Scale
• - 1x2x3x
• - 1 tablespoon olive oil or 1/4 cup water for water sauté
• - 1 block (14 – 16 oz) organic tofu, firm or extra-firm
• - 1/2 onion, diced
• - 6 oz. mushrooms, sliced
• - 1 cup broccoli florets
• - handful cherry tomatoes, whole or halved (or 1 large tomato, diced)
• - large handful greens (spinach, kale or chard)
• - 1/2 teaspoon turmeric
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon cumin
• - 1 teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper
• - himalayan salt & pepper, to taste
• - 1 or 2 tablespoons nutritional yeast, optional for a cheesy flavor
• - To serve
• - avocado
• - salsa or Pico de Gallo
• - cilantro, optional
• - sliced green onions, optional

Preparation:

1. Drain tofu. No need to press and get it all, we’ll cook it long enough on the stove to remove the remaining moisture. Set tofu aside.
2. Sauté onion: In a skillet or wok, heat oil on medium, add the onions and sauté for 4 minutes.
3. Add tofu: Add tofu to the pan while crumbling chunks between your fingers, cook for 4 minutes.
4. Add veggies & spices: Add the mushrooms, broccoli, tomatoes, cumin, turmeric, garlic powder, salt, pepper and red pepper flakes, cook for 5 minutes.
5. Add leafy greens & ‘nooch’: Add the greens and nutritional yeast, stir and cook until the greens soften and wilt. Remove pan from heat.
6. Serve with salsa, avocado and season more to taste.
7. Serves 3 – 4
8. Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 – 2 tablespoons olive oil
• - 1 large sweet potato, cut into 3/4″ cubes
• - 2 large carrots, sliced
• - 1 1/2 cups brussles sprouts, halved or quartered
• - 1 1/2 cups broccoli florets
• - 1/2 large red onion, sliced
• - 6 serrano chilis, sliced in half and de-seeded
• - 1 can (15 oz) chickpeas, drained and rinsed or 1 1/2 cups cooked
• - 1 – 2 lemons, cut into six pieces
• - mineral salt & fresh cracked pepper, to taste
• - To serve
• - 2 cups cooked quinoa
• - 5 oz. spinach
• - 1 – 2 avocados
• - big dollop of hummus
• - red pepper flakes, to garnish
• - hemp hearts, to garnish

Preparation:

1. Preheat oven to 400 degrees F.
2. Prepare vegetables: remove any unsightly spots on the sweet potato skins before cubing, peel the carrots if needed and half or quarter the brussels sprouts depending on the size.
3. Roast: Place vegetables, chickpeas and lemon in a large roasting pan or rimmed baking sheet. Toss with oil and sprinkle with salt & pepper to taste. Roast for 40 – 45 minutes, stirring halfway through. Vegetables should be slightly browned on the edges and fork tender. Remove from oven and let cool a few minutes.
4. Serve: In individual bowls, serve vegetables with 1/3 cup quinoa, handful of spinach, sliced avocado and a nice dollop of hummus. Top with a sprinkle of red pepper flakes, hemp hearts a squeeze of roasted lemons.
5. Serves 6
6. Store: Keep leftovers in the refrigerator for up to 3 – 4 days, in a covered container. For storing and meal prep these multi-use glass containers (affiliate link).

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 package (8 or 9 oz.) soba noodles
• - 1 cup sugar snap peas
• - 1 cup carrots, shredded
• - 1 cup cucumber, sliced
• - 1 cup red cabbage, shredded
• - 3 radishes, sliced
• - 2 scallions (green onions), sliced, to garnish
• - sesame seeds (toasted, black or white), to garnish
• - handful cilantro sprigs, to serve
• - lime wedges, to serve
• - Miso Sauce
• - 2 – 3 tablespoons mellow miso paste (white miso)
• - 2 tablespoons rice wine vinegar
• - 3 tablespoons water, + more as needed to thin
• - 1 inch knob of ginger, grated or minced
• - juice of 1 lime (about 1 tablespoon)
• - pinch of red pepper flakes

Preparation:

1. Noodles: Cook soba noodles according to package directions. Drain and rinse the soba noodles under cool running water (this helps them to not turn mushy!). (Note: If using 100% soba noodles, careful to watch the water after 2 minutes or so, it will start to become foamy and bubble over – turn the heat to medium and back up again as needed to keep the water at a boil but not boiling over.)
2. Miso Sauce: In a small bowl, whisk together the miso sauce ingredients together, set aside.
3. Assemble: Serve noodles in individual bowls with 1/3 cup each sugar snap peas, shredded carrots, cucumber, and red cabbage. Top with radishes, sliced scallions, sesame seeds, cilantro and lime wedges to squeeze over top. Drizzle dressing overtop and enjoy!
4. Serves 3
5. Store: Leftovers can be kept in the refrigerator for up to 4 days in a covered container.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 tablespoon olive oil or 1/4 cup water for water saute
• - 1 large yellow onion, diced
• - 4 – 5 cloves garlic, minced
• - 1 – 2 serrano chili peppers, seeds removed and diced
• - 2 tablespoons fresh ginger, grated or minced
• - 2 teaspoons garam masala
• - 1 teaspoon EACH ground coriander, cumin and turmeric
• - 1 cinnamon stick
• - 2 cans (15oz) chickpeas, drained and rinsed (or 3 – 4 cups fresh cooked)
• - 1 can (28oz) diced tomatoes with juices
• - 1/4 cup water, + more as needed
• - 2 small lemons or limes, juice of
• - mineral salt & pepper to taste
• - grain of choice: rice, quinoa or couscous (optional)
• - optional garnish
• - 1 bunch cilantro
• - lemon or lime wedges
• - sliced cherry tomatoes
• - arugula

Preparation:

1. Prep: Start with chopping, dicing and mincing the onion, garlic, ginger and serrano chili. This is pretty much the most work you’ll have to do. I grated my ginger using this handy fine grater (affiliate link), but simply mincing your ginger is great too.
2. Saute: In a dutch oven, heat oil over medium heat and saute the onions until translucent, add the garlic, ginger, chili and spices and saute for 30 seconds to 1 minute.
3. Cook: Add the chickpeas, tomatoes, cinnamon stick and 1/4 cup of water, turn heat to low and simmer at a gentle boil for 15 – 20 minutes, stirring occasionally. Add a little more water if you prefer a saucy chickpea stew. Remove cinnamon stick and stir in the lemon juice.
4. Serve: Serve with grain of choice and optional garnish. And for scooping and soaking, this easy Vegan Naan is perfect!
5. Store: Leftovers can be stored in the refrigerator in an airtight container for up to 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months.
6. Serves 4 – 6

Ingredients:

• - Scale
• - 1x2x3x
• - 2 large zucchini (1 per person)
• - grape, cherry or mini heirloom tomatoes, halved
• - jalapeno, thinly sliced and seeds removed (optional)
• - arugula (optional)
• - pea shoots or micro sprouts (optional)
• - zest of one lemon (meyer or regular)
• - Avocado-Cucumber Puree
• - 1 medium avocado
• - 1 small cucumber, peeled and sliced thick
• - a few large leaves of basil (optional)
• - 1 lemon (meyer or regular), juice of
• - 2 garlic cloves
• - 1/4 teaspoon white pepper or black pepper to taste
• - salt to taste

Preparation:

1. Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.
2. For the puree, place all ingredients into a food processor/blender and process until creamy, stopping every so often to scrape the sides as needed.. Taste for flavor adding anything extra you might like.
3. Toss zucchini pasta with avocado-cucumber puree and a handful of arugula or sprouts. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
4. Serves 2
5. NOTES:
6. RECOMMENDED EQUIPMENT: For making zucchini noodles I recommend using a julienne tool to make straight noodles or you can spiralize using a spiralizer (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 cup dried quinoa, rinsed
• - 1 3/4 cup water
• - 5 oz. baby spinach (about 5 cups)
• - 1 cup blueberries
• - 1 cup strawberries, sliced
• - 1 cup blackberries
• - 1/3 cup slivered almonds
• - sliced avocado, optional
• - Citrus Dressing
• - 1/3 cup orange juice
• - 2 teaspoons dijon
• - 2 teaspoons apple cider vinegar
• - 2 teaspoons pure maple syrup
• - salt + pepper, to taste

Preparation:

1. Quinoa: In a small pot, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid and let rest for 10 minutes, fluff with a fork.In a small bowl, combine the dressing ingredients and mix well.
2. Dressing: In a small bowl, whisk together the ingredients for the citrus dressing. Set aside until ready to serve.
3. Salad: In a large bowl add the spinach, quinoa, blueberries, strawberries and slivered almonds. Pour dressing over top and toss well to coat.
4. Serve at room temperature or chilled in individual bowls with optional sliced avocado and a little extra slivered almonds on top.
5. Serves 3 – 4
6. Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container.

Ingredients:

• - Scale
• - 1x2x3x
• - 2 cups green cabbage, finely shredded
• - 2 cups red cabbage, finely shredded
• - 2 radishes, julienned
• - 1 carrot, peeled & julienned
• - 1 tablespoon black sesame seeds
• - Miso-Ginger Dressing
• - 1 inch fresh ginger, finely grated
• - 1 clove garlic, finely grated
• - 2 tablespoons mellow miso
• - 2 tablespoons rice wine vinegar (I used a seasoned rice vinegar)
• - 1 tablespoon tamari or coconut amino’s
• - 2 teaspoons toasted sesame oil, optional
• - 3 tablespoon water

Preparation:

1. In a small bowl, whisk together the ingredients for the dressing. Alternately you can use a small blender to combine until smooth. Set aside.
2. In a large bowl, toss the cabbage, carrots, radishes and sesame seeds together with the dressing. You can also omit the sesame seeds and serve them as a garnish as the pictures above.
3. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for a few hours for a more slaw-like texture and to let the flavors mingle a bit. Both ways are great. Depending on how you are serving the dish it can be served at room temperature or cold.
4. Serves two generously or four as small sides.
5. NOTES:
6. Thinly sliced green onions would also be a great addition to this salad.
7. To make soy free, use chickpea or brown rice miso.
8. For an oil free slaw, omit the oil.

Ingredients:

• - Scale
• - 1x2x3x
• - 2 small delicata squash
• - 1 1/2 cups fresh cranberries
• - 1 cup pecans
• - 2 tablespoons pure maple syrup
• - dash of cinnamon, optional
• - 1/4 red onion, thinly sliced
• - 5 oz. baby leafy greens (kale, chard, spinach, arugula)
• - 1 1/2 – 2 cups cooked quinoa, wheat berries or farro, optional
• - Apple Cider Dressing
• - 2 tablespoon apple cider vinegar
• - 2 tablespoons pure maple syrup
• - 1 heaping tablespoon dijon mustard
• - 1 – 2 tablespoons water or olive oil

Preparation:

1. Preheat oven to 400 degrees F.
2. Squash: Wash delicata squash, cut ends off, slice in half lengthwise and scrape seeds out with a sharp-edged spoon. Lay squash cut side down and cut into 1/4 inch slices. Toss with 1 tablespoon olive oil. Using a rimmed baking sheet lined with a silpat, parchment paper or lightly greased, lay pieces in a single layer and lightly sprinkle with mineral salt. Cook for 40 minutes stirring once or twice.
3. Candied Nuts: In a medium bowl, toss the nuts and cranberries with a glug of maple syrup and dash or two of the optional cinnamon. Place mixture on a small rimmed baking sheet that has been lined or lightly greased. Add to the oven with the squash for the first 10 – 15 minutes of baking stirring after 10 minutes. Remove, let the nuts harden.
4. Vinaigrette: In a small bowl combine the dressing ingredients and mix well.
5. Assemble: In a large mixing bowl combine the leafy greens, onion, slightly cooled squash, cranberry/nut mixture and dressing, toss well. Add in cooked grain of choice and gently toss again.Season with salt and pepper.
6. Serve warm or at room temperature, can also be served chilled.
7. Serves 4 – 6
8. Store: Leftovers can be stored covered in the refrigerator for 3 – 4 days.

Ingredients:

• - Scale
• - 1x2x3x
• - 4 tablespoons olive oil
• - 6 tablespoons flour
• - 2 1/2 cups plain, unsweetened cashew milk (or your favorite plant milk)
• - 1 1/2 teaspoons garlic powder
• - 1 1/2 teaspoons onion powder
• - 2 – 4 tablespoons nutritional yeast, optional
• - 16 oz. pasta
• - 16 oz. broccoli florets (about 4 cups)
• - mineral salt & fresh cracked pepper, to taste

Preparation:

1. Cook pasta & broccoli: Cook your pasta according to package and set aside. Steam broccoli using your preferred method. If you like you can cook your broccoli with the pasta. Just be sure you’ve added enough water to the pot. To do this I would suggest adding the broccoli to the cooking pasta 3 minutes before pasta is done. Broccoli is at it’s best when it turns its brightest green.
2. Cream sauce: In a medium saucepan, heat oil over medium heat, add the flour and whisk until smooth. Continue to cook for another 1 1/2 minutes. Slowly add in the almond milk and continue to whisk until smooth. Add in garlic powder, onion powder and salt to taste. Turn heat to medium low and cook another 8 minutes until sauce thickens, stirring frequently. Remove from heat and add optional nutritional yeast. Stir until well incorporated and taste for flavor adding more salt or garlic/onion powder as needed.
3. Mix together: Using the pot you cooked the pasta in, toss together the pasta, broccoli and sauce. Serve with fresh cracked pepper. For a little heat, try adding a dash or two of red pepper flakes.
4. Serves 4 – 6
5. Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days, in a covered container. To keep longer, store in the freezer for up to 2 months.
6. Reheat: Warm leftovers on the stove over low heat, adding a splash of milk for moisture. Alternatively, heat in the microwave.

Ingredients:

• - Scale
• - 1x2x3x
• - 2 cups broccoli
• - 1 green onion, thinly sliced
• - Tahini-Miso Dressing
• - 1/4 cup tahini
• - 1 tablespoon white miso
• - juice of one lemon
• - 1 tablespoon tamari
• - pinch or two red pepper flakes, optional
• - 1 tablespoon – 1/4 cup water or more depending on how thin you like it

Preparation:

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 cup dried quinoa
• - 1 3/4 cup water
• - 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
• - 7 – 8 clementine, tangerine, mandarine or other small oranges
• - 1/2 medium red onion, finely diced
• - 1/2 cup dried organic cranberries
• - 3 – 4 tablespoons fresh mint, chopped
• - 3 – 4 tablespoons fresh parsley, chopped
• - handful arugula
• - handful slivered almonds (optional)
• - Dressing
• - 1/4 cup apple cider vinegar
• - juice of 1 small orange
• - 1 tablespoon olive oil (optional)
• - 1 garlic clove, minced
• - mineral salt and pepper, to taste

Preparation:

1. Quinoa: Rinse the quinoa under cool running water using a seive (I typically skip this step). Add the quinoa and water to a medium size pot, and bring to a boil, cover, reduce heat and simmer on low for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork.
2. Oranges: Peel the oranges and thinly slice them widthwise 1/4 inch thick. Alternately, just peel the oranges into their natural wedges.
3. Vinaigrette: In a small bowl, combine the cider vinegar, orange juice, olive oil, minced garlic, and salt and pepper.
4. Assemble: Using the pot the quinoa was cooked in, or a large mixing bowl, add the quinoa, chickpeas, oranges, cranberries, onion, arugula, mint and parsley, pour the dressing overtop and mix to combine. Season with more salt & pepper to taste.
5. Serve at room temperature or chilled.
6. Serves 4 – 6
7. Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days. Salad can also be made ahead and travels well!

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 tablespoon olive oil or 1/4 cup water
• - 1 large onion, diced
• - 1 large jalapeno, diced (leave a few seeds for heat if you like)
• - 3 – 4 garlic cloves, minced
• - 1 heaping teaspoon cumin
• - 1 heaping teaspoon oregano
• - 1 can (25 – 28 oz) hominy, drained and rinsed
• - 2 cans (14 oz) pinto beans, drained and rinsed
• - 6 medium tomatillos (about 1 lb.), husks removed, well rinsed and chopped
• - 4 cups low-sodium vegetable broth, + more as needed
• - 1 – 2 juicy limes
• - mineral salt + pepper, to taste
• - To Serve, optional
• - cilantro leaves
• - sliced avocado
• - sliced radish
• - shredded cabbage or lettuce
• - limes wedges
• - tortilla chips or warmed flour or corn tortillas
• - chili peppers

Preparation:

1. Stovetop: In large pot, heat oil/water over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth, bring to a boil, cover askew, reduce heat to low and simmer for 20 – 30 minutes. Add lime juice and season to taste.
2. Instant Pot: Set the Instant Pot to SAUTE, heat the oil/water, add the onion and cook for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth. Cover with lid and turn to the lock position. Set the valve to SEALED. Set Instant Pot to HIGH pressure and manually adjust the time to 20 minutes. Let naturally release for 10 minutes, and turn the valve to VENTING to release remaining steam. Add lime juice and season to taste.
3. Slow Cooker: In the bowl of a slow cooker, place all the ingredients and give a good stir. Cook on LOW for 6 – 8 hours or HIGH for 3 – 4. Add lime juice and season to taste.
4. Serves 4 – 6
5. Serve: Ladle soup into individual serving bowls. Garnish with cilantro, avocado (highly recommended) and radish, or any of the optional garnishes.
6. Store: Leftovers can be stored in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 months.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 3 cups vegan ricotta (Cashew Ricotta or Tofu Ricotta)
• - 20 – 24 oz frozen spinach, thawed and drained well
• - 4 cups pasta sauce (or homemade Marinara Sauce)
• - 14 – 18 cannelloni tubes (or manicotti), see notes

Preparation:

1. Preheat oven to 350 degrees F.
2. Mix together the ricotta and spinach.
3. Place 2 cups of pasta sauce in the bottom of a baking dish.
4. Fill each tube with the spinach ricotta mix using a gallon ziplock bag with corner cut or piping bag.
5. Place filled shells in the baking dish and top with the remaining sauce.
6. Cover and bake for 40 minutes. Uncover and bake 5 – 10 minutes more. Let cool a few minutes before serving.
7. Serves 4 – 6
8. Store: Leftovers can be stored in the refrigerator for up to 6 – 7 days.
9. Freezing for later: Make as directed and store in a freezer safe container that’s sealed well. Store in the freezer for up to 2 – 3 months. When ready, bake from frozen as instructed, adding an extra 10 minutes to the cooking time.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 18 jumbo shells
• - 2 cups vegan ricotta (Cashew Ricotta or Tofu Ricotta)
• - 10 oz. frozen spinach, thawed and drained or 5 oz. box of fresh spinach, steamed
• - 1 jar (25oz) pasta sauce (or homemade Marinara Sauce)
• - To serve
• - fresh chopped oregano or basil
• - almond parmesan

Preparation:

1. Preheat oven to 400 degrees F.
2. Pasta: Cook pasta shells according to package directions.
3. Ricotta Stuffing: Combine the cashew ricotta with the spinach, set aside.
4. Prep the baking dish: Pour the entire jar of pasta sauce into the bottom of a 9 x 13 inch baking dish, spreading evenly to all edges. Alternately, pour half the pasta sauce, fill with stuffed shells, and pour the other half over top.
5. Stuff Shells: Scoop out rounded tablespoon of the spinach-ricotta and stuff each of the pasta shells, placing them in the baking dish. (I was able to get 3 rows of 6, your results will vary depending on your baking dish.)
6. Bake: Place baking dish, covered, in the center of the oven for 15 minutes, sauce should be bubbly. Remove cover, reduce heat to 375 degrees F. and cook for 10 – 15 minutes more.
7. Serve with fresh chopped herbs of choice and a good dusting of almond parmesan.
8. Serves 6 (3 shells per serving)
9. Store: Cooked, or leftover, stuffed pasta shells can be stored in the refrigerator, in an air-tight container, for up to 5 days.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 large onion, halved and thinly sliced
• - 1 tablespoon olive oil
• - 1 large tomato, sliced
• - 2 small handfuls of arugula
• - 1/2 cup hummus (use your favorite)
• - mineral salt & fresh cracked pepper
• - 4 slices bread of choice

Preparation:

1. Saute onions: Heat 1 tablespoon oil in a medium pan over medium high heat, add sliced onion and cook, stirring occasionally until golden around the edges and tender, about 5 – 7 minutes keeping an eye on the last 2 minutes so they don’t over char on the edges. Set aside.
2. Preheat griddle: Heat your griddle over medium high. Depending on what type of griddle you are using, you may want to lightly grease it. I used a cast iron griddle and didn’t grease mine.
3. Assemble sandwiches: Layer both inside slices of bread with 2 tablespoons each of hummus. Add a layer of sautéed onions, then sliced tomato, arugula and a sprinkle of salt & pepper. Add top slice of bread and gently press down.
4. Grill: Drizzle or brush olive oil on the top. Place oiled side on griddle and cook for about 2 – 3 minutes, or until golden (times may vary, check periodically so the bread doesn’t burn). Before flipping, drizzle or brush the top with olive oil. Using a good size spatula, flip and cook for another 2 -3 minutes until bread is golden once again and sandwich is warmed through.
5. Slice and devour!
6. Serves 2
7. Pairs well with seasonal fresh fruit or homemade baked potato chips.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 cup dried quinoa, rinsed
• - 1 3/4 cups water
• - 1 teaspoon garlic powder
• - 1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed
• - 1 cup grape tomatoes, sliced in half (diced red bell pepper would work here too)
• - 1 cup English cucumber, diced
• - 1/2 red onion, diced
• - 1 jar (7 oz) kalamata olives (about 1 cup), pitted and sliced
• - 1/4 cup loosely packed fresh parsley, chopped
• - 3 tablespoons fresh dill, chopped
• - mineral salt & fresh cracked pepper, to taste
• - juice of 1 large lemon
• - drizzle of extra virgin olive oil (optional)
• - peperoncini, to serve
• - lemon slices, to serve (optional)
• - arugula, to serve (optional)

Preparation:

1. Quinoa: Rinse the quinoa using a fine mesh strainer. In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let stand for 10 – 15 minutes. Fluff with a fork. Alternatively, you can make this Instant Pot Quinoa.
2. Assemble: Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives and parsley. Mix well. Season with salt, fresh cracked pepper and the juice of 1 large lemon.
3. Serve on a bed of arugula or as is. Tastes great with pepperoncinis and a little extra lemon juice over top. Add extra virgin olive oil if you wish. Season to taste with salt + pepper.
4. This dish can be served warm, at room temperature or chilled.
5. Serves 4 – 6
6. Store: Leftovers can be stored in the refrigerator in a covered container for up to 5 – 6 days.

Ingredients:

• - Scale
• - 1x2x3x
• - Candied Walnuts
• - 3/4 cup walnuts
• - 1/4 cup pure maple syrup
• - Salad
• - 1 red beet (uncooked), peeled and julienned (or grated)
• - 1 fennel bulb, thinly sliced (save a few fronds reserved for garnish, if any)
• - 1 Fuji apple, or hard crisp apple or pear of choice, cored and diced (or grated)
• - small handful of mint leaves, roughly chopped
• - arugula or spinach, to serve (optional)
• - Balsamic Maple Dijon Vinaigrette
• - 1 tablespoon extra virgin olive oil
• - 1 tablespoon balsamic vinegar
• - 1 tablespoon pure maple syrup
• - 1 heaping teaspoon Dijon or stone ground mustard
• - salt & pepper to taste

Preparation:

1. Preheat oven to 350 degrees.
2. Line a small rimmed baking sheet with parchment paper or a silpat. Place nuts in the center, drizzle with maple syrup and using your finger, mix well to coat. Place in a single layer. Cook for about 10 minutes, set aside to cool. Maple will be caramelized on the nuts and your home will be smelling oh so good at this point!
3. In a small bowl combine the ingredients for the vinaigrette, whisk until well blended adding, add salt and pepper to taste.
4. Prepare your vegetables, fruit and herbs. Place them in a medium size mixing bowl, add the vinaigrette and mix well.
5. Serve on a small bed of arugula or spinach, garnish with nuts and a few fennel fronds. Enjoy this nutritious and delicious salad!
6. Serves 2 – 3
7. NOTES:
8. Since red beets tend to be pretty messy to work with, you may like to use golden beets instead. You may also consider using apple cider vinegar in place of the balsamic so the dark color of the balsamic doesn’t discolor your lighter colored beets.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - Tofu Poke
• - 1/4 to 1/3 cup tamari, coconut aminos or soy sauce
• - 1 tablespoon rice vinegar or lime juice
• - 1/2 tablespoon sambal oelek
• - 1 teaspoon sesame oil
• - 2 cloves garlic, smashed and finely chopped or finely grated
• - 1 inch piece ginger, peeled and finely chopped or grated
• - 1/3 sweet onion, such as Maui onion, julienned
• - 14 oz block organic tofu (firm or extra firm), cut into 1/2 inch cubes
• - Bowl Filling
• - 1/2 cucumber, sliced
• - 3 – 4 radishes, sliced
• - 1/4 red cabbage, shredded
• - 1 avocado, diced or sliced
• - 1 tablespoon sesame seeds, toasted or black
• - 2 scallions, white and green parts, sliced thinly on the bias
• - 1/3 cup cilantro, roughly chopped
• - 1 1/2 cups cooked rice (brown, black or cilantro lime rice) or quinoa
• - To Serve
• - Dynamite Sauce, optional
• - lime wedges

Preparation:

1. Prep tofu: Drain the tofu and place it on its side, cut in half down the long side. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into 1/2 inch cubes.
2. Marinate: In a medium bowl or shallow dish, combine the soy sauce, sambal, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes.
3. Prep the remaining ingredients and assemble your bowls.
4. Serves  3

Ingredients:

• - Scale
• - 1x2x3x
• - Meatballs
• - 1 can (15 oz) chickpeas
• - 1/2 cup cooked quinoa
• - 1/4 cup coconut sugar (or organic brown sugar)
• - 2 tablespoons salted natural peanut butter (smooth or chunky)
• - 2 – 3 tablespoons tamari or soy sauce
• - 1/4 cup finely chopped fresh cilantro
• - 1/4 cup scallions (green onions), thinly sliced
• - 1 teaspoon chili garlic sauce
• - 1/4 cup roasted salted peanuts, crushed or finely chopped
• - Peanut Sauce
• - 1/3 cup natural peanut butter or almond butter
• - 1 tablespoon tamari or soy sauce
• - 2 tablespoons coconut sugar or organic brown sugar
• - 1/2 lime, juiced
• - 1/2 – 1 teaspoon garlic chili sauce
• - 2 – 4 tablespoons hot water, to thin
• - Lettuce wraps
• - 1 head butter or bibb lettuce or 1 – 2 head romaine
• - shredded carrots
• - sliced green onions
• - chopped peanuts
• - chopped fresh cilantro
• - lime wedges

Preparation:

1. Preheat oven to 350 degrees F.Line a rimmed baking sheet with parchment paper or silpat, or lightly grease with oil.
2. Mash chickpeas: Drain, rinse and pat the chickpeas dry as possible. In a medium size mixing bowl, add chickpeas and mash well with the back of a fork (pulsing in a blender/food processor will also work).
3. Mix the meatball mixture: Add in the remaining ingredients for the meatballs with the mashed chickpeas. Mix well to combine. Taste and adjust seasoning as needed. If mixture is too wet, add a bit more crushed peanuts (a few tablespoons of breadcrumbs would work great too). I will depend on how wet your quinoa and peanut butter are.
4. Roll meatballs: Scoop up mixture, using about 1 – 1 1/2 heaping tablespoons. Gently, but firmly press the mixture together and shape into balls, rolling between your palms. Take your time. You should get about 12. The mixture my be sticky and you may need to rinse your hands after rolling 2 – 3 balls, it helps to keep your hands clean.
5. Bake: Place ‘meatballs’ on the prepared baking sheet. Place on the center rack in the oven for 25 – 20 minutes.
6. Peanut sauce: In a small bowl, mix the peanut butter, tamari, sugar, lime, garlic and chili sauce. Add hot water a tablespoon or so at a time until desired consistency. If too thin add more nut butter.
7. Serve: Place lettuce (you may want to double up the lettuce for added strength) on individual serving dishes, top with carrots, meatballs, scallions, peanuts, cilantro and a drizzle of peanut sauce. Enjoy to the fullest!
8. Serves 3 (4 meatballs per serving)
9. Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 large sweet potato, cut into 1 inch cubes
• - 2 cups broccoli florets
• - 2 large carrots, sliced
• - 2 cups brussels sprouts, quartered lengthwise
• - 1 onion, sliced (use your favorite onion or what you have on hand)
• - 1 can (15 oz.) garbanzo beans (chickpeas), drained and rinsed
• - 1 tablespoon olive oil
• - mineral salt & fresh cracked pepper or lemon-pepper, to taste
• - 2 cups cooked quinoa or grain of choice (about 1/2 cup per person)
• - Lemon-Cannellini Sauce
• - 2 cans (15 oz.) cannellini beans, drained and rinsed
• - 3 – 4 tablespoons nutritional yeast
• - 1 teaspoon garlic powder
• - 3/4 – 1 cup vegetable broth (start low and add as needed)
• - juice of 1 good size lemon
• - generous pinch of red pepper flakes
• - mineral salt, to taste
• - 1 tablespoon fresh chopped basil, thyme, parsley, chives, sage or tarragon (choose your favorite or what use what you have on hand)

Preparation:

1. Preheat oven to 425 degrees F.
2. Roast: Line roasting pan/baking dish with silpat, parchment paper or grease lightly with neutral oil. Add vegetables to roasting pan and toss to coat with olive oil. Arrange vegetables in a single layer (as much as possible), sprinkle with salt and pepper to taste. Roast vegetables until tender and lightly browned, about 45 minutes, mixing once halfway through.
3. Grain: Start your grain of choice while vegetables are cooking. Quinoa will take about 30 minutes.
4. Sauce: Prepare your sauce by placing all the ingredients into your food processor/blender, except for the herbs, and process until smooth. Add extra broth as needed to thin. Add in herbs and pulse once or twice. Place sauce in a small saucepan and heat over low heat, uncovered, until warm, stirring occasionally.
5. Serve: Serve vegetables with grain of choice and a nice helping of sauce over top. Serve warm.
6. Serves 4 generously.
7. Store leftovers in refrigerator for up to a week. Leftovers are just as delicious!

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 3/4 cups chickpea flour (aka, garbanzo bean flour, gram flour)
• - 1/4 cup nutritional yeast, optional
• - 1 teaspoon baking powder
• - 1 teaspoon garlic powder
• - 1 teaspoon dried basil
• - 3/4 teaspoon mineral salt or black salt (see notes)
• - 2 cups water
• - 1 cup corn (frozen, fresh, or canned)
• - 1 large red bell pepper (1 cup), finely diced
• - 1 jalapeno, finely diced
• - 1/4 red onion or medium shallot, finely diced
• - handful of baby kale or spinach, roughly chopped
• - chives, to garnish (optional)

Preparation:

1. Preheat oven to 375 degrees F. If not using a non-stick muffin tin, lightly grease with oil (see notes) or use muffin liners.
2. Mix: In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder, and basil. Whisk in the water (batter will be runny, but that’s normal). Add the corn, bell pepper, jalapeno, onion, and baby greens, mix to combine.
3. Scoop: Using a 1/4 measuring cup, scoop the batter into the muffin tin, filling all 12 holes. Top with a sprinkle of chives.
4. Bake: Place in the oven, on the center rack, and bake for 35 – 45 minutes (depending on the veggies used). Do the toothpick test by sticking it in the center of a muffin, if it comes clean, frittatas are ready. If cooking for 35 minutes and the center seems soggy, let them cool, and they will stiffen up nicely.
5. Remove from oven, turn out frittatas, and place on a cooling rack to cool.
6. Store: Leftovers can be stored, covered, in the refrigerator, or on the counter. Reheat in a toaster oven or microwave.
7. Makes 12

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 cup dried rice (white or brown) or quinoa
• - 2 tablespoons olive oil or 1/4 cup water
• - 1/2 large onion, diced
• - 1 green bell pepper, cored and diced
• - 1 can (14oz) fired roasted diced tomatoes, drained
• - 1 can (4oz) diced green chilies, drained or 1 large jalapeno, seeds removed and diced
• - 1 tablespoon cumin
• - 1 teaspoon chili powder
• - 1 teaspoon chipotle powder, optional
• - 1 teaspoon garlic powder
• - 1/2 teaspoon salt, or to taste
• - 1 can (9oz) corn (about 1 cup), drained
• - 1 can (14oz) black beans (about 1 1/2 cups), drained and rinsed
• - 1/4 – 1/2 cup cilantro, loosely packed
• - 6 large flour tortillas (or your favorite GF tortillas)
• - 2 cups shredded lettuce
• - guacamole or sliced avocado, optional
• - To Serve
• - pico de gallo
• - vegan sour cream
• - corn salsa
• - your favorite salsa
• - lime wedges

Preparation:

1. Grain: Cook your grain according to package directions and set aside.
2. Black Bean + Corn Sofrito: In a large pan or pot, heat oil/water over medium heat, add onion and bell pepper, saute for 5 minutes. Add the tomatoes, green chilies or jalapeno, cumin, chili powder, garlic powder and salt, mix well and continue to cook another 4 – 5 minutes, stirring often. Add the black beans and corn, cook a few minutes until warmed through. Stir in the cilantro. Taste for seasoning.
3. Layer + Roll: Place tortillas on a flat surface, down the center, leaving a few inches at each end, layer with 1/2 cup of black bean mix, then shredded lettuce, guacamole, and finish with 1/2 cup of rice.  Fold each of the end pieces up towards the center, holding the flaps down, roll the edge closest to you up and over, and continue to roll the burrito away from you to completely close it.
4. Serve with condiments of choice.
5. Makes 6 grande burritos
6. Store: Leftovers can be stored in a covered container, wrapped in foil or baggies and kept in the refrigerator for up to 6 days. For longer storage, they freeze well for up to 2 – 3 months (store without lettuce or avocado for best results).

Ingredients:

• - Scale
• - 1x2x3x
• - 1 cup black rice
• - 1 3/4 cup water
• - 1 tablespoon coconut oil or 1/4 cup water/broth (for water saute)
• - 1 small onion, thinly sliced lengthwise
• - 2 garlic cloves, minced
• - 1 1/2 inch knob fresh ginger, peeled and minced
• - 1 large sweet potato, peeled & diced
• - 1 large red bell pepper, seeds removed & thinly sliced
• - 8 oz. shiitake or cremini mushrooms, sliced
• - 1 tablespoon curry powder
• - 2 teaspoons turmeric
• - 1 block (12 -14 oz.) organic tofu (firm or extra-firm)
• - 1 can (14 oz.) coconut milk (light or full-fat)
• - 2 cups water, vegetable broth, or plain non-dairy milk
• - 3 – 4 tablespoons fresh lime juice
• - big handful baby greens (spinach, kale, chard, or combo)
• - mineral salt, to taste
• - cilantro, to serve
• - lime wedges, to serve

Preparation:

1. Black Rice: In a medium pot, add rice and water, bring to a boil, reduce heat, cover and let simmer for 25 minutes.
2. Tofu Curry: In a large dutch oven or pot, heat the coconut oil over medium heat, add onion, and cook until softened, about 5 minutes. Add in garlic, ginger, sweet potato, bell peppers, and mushrooms, cook another 2 – 3 minutes. Add curry powder and turmeric, cook for 1 minute or until fragrant. Add in the coconut milk, remaining liquids, and tofu, stir gently. Bring to a boil, reduce heat, cover and simmer for 10 – 15 minutes, until sweet potato is fork-tender. Turn off the heat, add in the lime juice and leafy greens, stirring gently until the greens soften and wilt.
3. Serve the tofu curry overtop rice and enjoy with fresh cilantro on top and a squeeze of more lime juice if you like. Pairs well with homemade Vegan Naan.
4. Store: Leftovers store well for a few days in an airtight container in the fridge. Flavors will enhance with time. For longer storage, store in the freezer for up to 2 – 3 months. Let thaw before reheating.
5. Serves 4

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 tablespoon olive oil or 1/4 cup water for water saute
• - 1 medium onion, diced
• - 2 medium carrots, diced
• - 2 celery ribs, diced
• - 3 – 4 cloves garlic, minced
• - 1 zucchini, cut into half moons
• - 1/3 pound green beans (about 1 1/2 cup), cut into 1 inch pieces
• - 1 can (14oz) kidney beans, drained and rinsed
• - 1 can (14oz) chickpeas (garbanzo beans), drained and rinsed
• - 1 can (28oz) diced tomatoes, with juices
• - 2 teaspoons Italian seasoning blend
• - generous pinch of red pepper flakes
• - 2 – 3 bay leaves
• - 1 cup small pasta (elbow, shells, mini penne, rotini)
• - 4 cups vegetable broth
• - 2 – 4 cups water
• - 2 handfuls fresh spinach
• - mineral salt & pepper to taste
• - To serve, optional
• - lemon, juice of
• - fresh parsley, chopped

Preparation:

1. Saute: In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes.
2. *Alternately, you can skip sauteing and add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step!
3. Cook: Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 – 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
4. Add spinach: Five minutes before soup is done, add the spinach and stir to mix.
5. Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top. Pairs will with homemade Vegan Cornbread, crusty Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
6. Serves 4 – 6
7. Store: Leftovers can be stored in the refrigerator for up to 5 days. This soup also freezes well and will last for up to 2 months.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 tablespoon olive oil or 1/4 cup water (for water saute)
• - 1 small onion, diced
• - 2 – 3 cloves garlic, minced
• - 2 carrots (2 cups), diced
• - 1 zucchini (2 cups), diced
• - 1 yellow squash (2 cups), diced
• - 8 oz. mushrooms, chopped
• - 1/2 teaspoon Italian seasoning (or thyme, basil or marjoram), optional
• - 1 package (10 – 12 oz.) frozen spinach, thawed and drained
• - 1 jar (25 – 28 oz.) pasta sauce, about 3 cups
• - 9 lasagna noodles (approx.), regular or no-boil
• - 2 cups vegan ricotta (Cashew Ricotta Cheese or Tofu Ricotta)
• - salt & pepper, to taste
• - To Serve
• - almond parmesan, for garnish
• - fresh basil leaves, julienned, for garnish

Preparation:

1. Preheat oven to 375 degrees F.
2. Noodles: Cook noodles according to package directions, set aside. If using no boil lasagna noodles like I did there is no need to cook first.
3. Saute Veggies: In a large skillet, heat oil over medium heat, add onion and garlic, saute for about 5 minutes. Add carrots, zucchini, squash, mushrooms, herbs/seasonings and good pinch of salt and pepper, continue to saute for another 5 – 7 minutes. We don’t need to saute the zucchini, yellow squash and mushrooms too much, we want their juices to fully release while baking. Remove from heat.
4. Spinach Ricotta: Mix together the cashew ricotta and spinach, mix well.
5. Assemble & Layer: Using a large rectangular baking dish (9 x 12) place about 1/3 cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with 1/2 ricotta cheese and 1/2 vegetables. Add another layer of pasta, 1/2 of the remaining sauce, then the rest of the ricotta, then vegetables. Add one more layer of pasta and top with the remaining sauce. Cover with lid, small silpat or foil.
6. Bake: Cover and bake on the center rack for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes. If not using no-boil noodles, you can remove the cover half way through for a baked look.
7. To Serve: Add a sprinkle of Almond Parmesan and a bit of freshly chopped basil overtop.
8. Serves 9
9. Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 cup dried pearl barley
• - 2 3/4 cups water or vegetable broth
• - 2 tablespoons olive oil, divided
• - 1 small butternut squash (about 2 1/2 cups), diced
• - 1/2 small onion, sliced
• - 1 can (15 oz.) great northern or cannellini beans, drained and rinsed
• - 2 – 3 handfuls baby spinach
• - generous dash of garlic powder
• - 1/2 teaspoon dried thyme (or 1 tsp fresh)
• - mineral salt & fresh cracked pepper, to taste
• - avocado, to serve

Preparation:

1. Preheat oven to 400 degrees F.
2. Cook grain: In a medium size pot add barley, a pinch of salt and water, bring to a boil, cover, reduce heat to low and simmer for 45 minutes. Remove cover and let set 5 – 10 minutes, fluff with a fork. Drain any remaining liquids. If using quick cooking barley, follow package instructions making 4 servings (1 cup barley + 1 1/3 cup veg broth).
3. Roast squash: While your barley is simmering, prepare your butternut squash by cubing into 3/4 – 1 inch pieces. Place on roasting pan lined with parchment paper, a silpat or lightly greased. Toss the squash with 1 tablespoon olive oil and sprinkle with the thyme and salt. Place on middle rake for 25 – 30 min, stirring once. Squash is ready when fork pierces easily.
4. Beans: In a medium size pan, heat the remaining olive oil over medium heat, add onions and cook about 5 minutes. Add spinach and cook until wilted (using a cover will help wilt the spinach faster), add beans and a dash or two of garlic powder, cook until heated through.
5. Serve: In individual bowls, add a portion of barley, beans and butternut squash. Add a side of sliced avocado.
6. Serve with avocado and season to taste with salt & pepper.
7. Serves 3

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 1b. pizza dough (I used Trader Joe’s), divided into 4 sections
• - 1 tablespoon olive oil or 1/4 cup water
• - 1/2 onion, sliced or diced
• - 2 – 3 garlic cloves, minced
• - 2 teaspoons dried thyme
• - 3 large portobello mushrooms (about 6oz.), sliced
• - 1 1/2 cups broccoli florets, cut somewhat small
• - 4 – 6 large leaves of kale (curly or flat), stems removed and roughly chopped or left somewhat whole
• - large handful cherry or grape tomatoes, sliced in half
• - himalayan salt and pepper, to taste
• - cornmeal for dusting the pizza wheel
• - Garlic Cream Sauce
• - 1 cup raw cashews, soaked (see notes)
• - 1/2 cup water, plus a little more as needed
• - 2 – 3 cloves garlic
• - 2 teaspoons white miso
• - juice of 1 lemon
• - himalayan salt & pepper, to taste

Preparation:

1. Prep dough: Remove pizza dough, slice into 4 equal pieces, sprinkle with a little flour, lay a towel overtop and let pizza dough come to room temp away from oven heat for 30 minutes.
2. Garlic-miso cream: Drain cashews and place all ingredients for the cream into a small blender cup and process until creamy, stopping to scrape down the sides as needed. If cream is too thick and extra water 1 tablespoon at a time until desired consistency, being careful not to thin it out too much making it runny, if in doubt leave it on the thick side. Taste for seasoning, set aside.
3. Saute veggies: In large skillet, heat olive oil over medium heat. Add onion, garlic and cook until onions become soft. Add in mushrooms, broccoli, kale, thyme and salt & pepper to taste, cook for another 5 minutes or so. Turn off heat and cover ajar to help steam and soften the veggies a little more while working on the next step.
4. Preheat oven to 425 degrees F. Place pizza stone or cast iron pizza pan in the oven to heat up.
5. Make calzone: On a lightly floured surface or parchment paper, roll each portion out into an eight inch oval, rectangle, circle – whatever works easiest for you. Lay on some of the veggie mixture, add a few heaping tablespoons of the garlic miso cream and top with tomatoes. Fold the other half over and seal the edges by pressing with a fork. Make a few small slits in the top so steam is able to release. Top with a light coat of olive oil and a sprinkle of salt, pepper and thyme.
6. Bake: Dust the heated pizza stone with cornmeal, place calzone on the pizza stone (or if using parchment paper, transfer to pan or stone) and bake for 15 – 20 minutes, until crust is puffy and golden brown. Let cool a few minutes before serving.
7. Serve with garlic miso sauce on the side.
8. Store: Calzones can be kept in a covered container in the refrigerator for up 4 days. Reheat in a toaster oven or microwave.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 1/2 cups raw cashews, pref. soaked
• - 2 – 4 tablespoon nutritional yeast or 1 tablespoon mellow miso
• - 1 1/2 teaspoons garlic powder or 2 – 3 garlic cloves, minced
• - 1 1/2 teaspoons onion powder
• - 1 teaspoon mineral salt, plus more as needed
• - salt + pepper, to taste
• - juice of 1 small lemon or 1 – 2 teaspoons apple cider vinegar
• - 1 1/2 cups unsweetened plain almond milk (or your favorite) or water
• - 10 – 14 oz. spinach, frozen or fresh (see notes)
• - 1 can (14oz.) artichoke hearts in brine, drained and finely chopped
• - To serve
• - sliced baguette
• - pita chips
• - crackers
• - veggie sticks

Preparation:

1. Preheat oven to 400 degrees F.
2. Soak Cashews: Soak, covered with 1 inch of very hot water for 5 – 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 – 3 hours to aid in digestion.
3. Prep: Dice the artichoke hearts and prep the spinach.
4. Cashew Cheese: Using your favorite blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.
5. Assemble: In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese overtop and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.
6. Bake: Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).
7. Serve: Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.
8. Would be great with a light dusting of Almond Parmesan too!
9. Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container. Reheat in preheated oven set to 375 degrees for 10 – 15 minutes, or until warmed through.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 3 heads romaine lettuce, chopped
• - 1 avocado, sliced (optional)
• - Almond Parmesan
• - Chickpea Croutons
• - 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed
• - 1 tablespoon olive oil
• - 3/4 teaspoon garlic powder
• - generous pinch mineral salt
• - Caesar Dressing
• - 3/4 cup raw cashews
• - 1/2 cup water
• - 2 garlic cloves
• - 2 teaspoons capers
• - 1 tablespoon vegan worcestershire (I use Annie’s)
• - 2 teaspoons dijon mustard
• - juice of 1 medium lemon or 1 teaspoon apple cider vinegar
• - generous pinch of mineral salt & fresh cracked pepper

Preparation:

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or silpat.
2. Chickpea Croutons: Place rinsed chickpeas between a clean dish cloth, and gently rub them to dry, removing any of the loose skins. Place chickpeas on a prepared baking sheet, drizzle with oil and toss to coat, sprinkle with garlic powder and salt. Arrange chickpeas in a single layer, and garlic cloves (from the dressing), and bake for 40 – 45 minutes, stirring every 10 minutes or so. Remove the garlic if they seem to be getting too baked (especially if they are on the smaller side). Once done, set aside.
3. Caesar Salad Dressing: Soak the cashew in hot water (not boiling) for 5 minutes, drain. In a high speed or personal blender, add the cashews, water, roasted garlic cloves, capers, worcestershire, dijon, lemon juice, salt & pepper, blend until creamy smooth. Makes about 1 cup.
4. Assemble Caesar Salad: Place the chopped romaine in a large mixing bowl, add as much or as little of the dressing as you like, you may have some leftover, and give a good toss. Top with chickpea croutons, avocado, and a sprinkle of Almond Parmesan.
5. Serves 3 – 4
6. Store: Leftover salad and dressing will stay fresh in the refrigerator for up to 5 – 6 days in covered containers.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - Black Beans
• - 1 tablespoon water or 1/4 cup water for water saute
• - 1 small onion, diced
• - 1 small jalapeno, seeds removed and diced, optioanal
• - 1 teaspoon cumin
• - 1/2 teaspoon dried oregano
• - 1/2 teaspoon garlic powder
• - salt, to taste
• - 2 cans (15oz) black beans, drained and rinsed
• - 1/4 – 1/2 cup water or vegetable broth
• - To serve
• - corn or flour tortillas, warmed
• - romain or lettuce, shredded
• - Pico de Gallo, Corn Salsa, and/or Mango Salsa
• - avocado, sliced
• - chopped cilantro
• - lime wedges
• - vegan cheese (my favorite is Miyoko’s Mozz, crumbled)

Preparation:

1. Black Beans: In a medium pot, warm oil over medium heat, add the onions and saute for 5 minutes. Add the jalapeno, cumin, oregano, garlic powder and pinch of salt, cook for 30 seconds to 1 minute, until nice and fragrant. Add the beans, and 1/4 cup of water, cover, reduce heat to low and simmer for 5 – 8 minutes. Remove from heat, smash at least 1/2 of the beans, using the back of a slotted spoon or fork. Add the remaining water as needed for desired consistency. If you add too much water, the beans will thicken upon standing. Taste for flavor adding more salt as needed.
2. Warm the tortillas: I love to warm my tortillas over a medium-low flame of the stovetop burner, flipping them often until they are lightly charred around the edges.
3. Assemble: Lay the tortilla on a flat surface, top with 1/4 cup of the beans, small handful of leafy greens, pico de gallo and/or corn salsa, sliced avocado, and crumbled cheese (optional). Add a sprinkle of salt and squeeze of lime overtop.
4. Makes about 10 tacos, 2 tacos per serving.
5. Store in the refrigerator or freezer: Keep leftover black beans in the refrigerator 4 – 5 days, stored in covered containers. For longer storage, keep in the freezer for 2 – 3 months in freezer safe containers. Let thaw before reheating.
6. To Reheat: Warm the beans on the stove over low, stirring occasionally, until warmed through. Alternately, place them in the microwave for 30 second intervals, stirring each time, until warmed.
7. NOTES:
8. These Instant Pot Black Beans made from scratch using dried beans would be great too!
9. For creaminess, try adding a dollop of Vegan Sour Cream or Sriracha Cashew Cream.

Ingredients:

• - Scale
• - 1x2x3x
• - 3 large sweet potatoes
• - 1 1/2 cups broccoli florets, steamed
• - 1 avocado, sliced
• - 1 can black beans, drained and rinsed (optional)
• - sriracha cashew cheese sauce

Preparation:

1. Preheat oven to 400 degrees.
2. Scrub sweet potato and prick them in a few places with a fork.
3. Oven: Place on baking sheet and bake until soft, about 45 minutes to 1 hour.
4. Microwave: Microwave on high for 5 minutes, rotate the potatoes and cook another 3 – 5 minutes, depending on how large the sweet potatoes are you may even need a 1 – 2 minutes more.
5. Prepare your sriracha cashew cheese sauce and set aside.
6. Towards the end of baking time, or when sweet potatoes are cooling, steam your broccoli and warm the optional black beans.
7. To serve, slice your sweet potato along the top center from end to end, push the ends to open up the middle. Fill with broccoli and avocado, top with a nice drizzle of the sriracha cheese sauce. Enjoy the simples!
8. Serves 3
9. NOTES:
10. Nutritional information includes a serving of sriracha cashew cream sauce.

Ingredients:

• - Scale
• - 1x2x3x
• - 10 oz. organic tofu (extra-firm or super firm), cubed
• - 8 oz. tempeh, cubed
• - 12 oz. combo of snow peas, baby carrots and broccoli florets or 1 bag (12 oz.) stir-fry vegetables (found in the produce section)
• - 1 cup long grain rice or 3 cups cooked rice of choice (quinoa or cauliflower rice would be great too)
• - Teriyaki Sauce
• - 3/4 cup tamari, low-sodium soy sauce or coconut aminos
• - 3/4 cup water
• - 1/2 cup pure maple syrup (or 1/3 cup cane sugar or coconut sugar)
• - 1/2 teaspoon ground ginger or 1 teaspoon freshly grated
• - 1/2 teaspoon garlic powder or 1 garlic clove, minced
• - 2 T. cornstarch or 3 T. tapioca flour + equal amount of water

Preparation:

1. Preheat oven to 400 degrees F.
2. Prep tofu-tempeh: Drain tofu and place between a clean folded dish towel, place a medium pot on top for about 10 minutes to remove excess water. If using super firm tofu, skip this step. Once done, cube into 3/4 – 1 inch cubes. Cube the tempeh as well.
3. Make teriyaki sauce: In a small saucepan, add the tamari, water, maple syrup/sugar, ginger and garlic, bring to a boil, reduce heat and cook on low for 1 minutes. In a small bowl, mix together the cornstarch/tapioca powder with the water until smooth. Add the mixture to the teriyaki sauce and cook another minute, or until sauce thickens. Remove from heat, cover and set aside. Taste for flavor. If you like your teriyaki sauce on the sweeter side, add an extra tablespoon or two of your preferred sweetener.
4. Bake tofu-tempeh: In a 9×13 casserole or baking dish, add tofu and tempeh, drizzle with 1 cup of teriyaki sauce and gently toss to coat. Place in oven on middle rack and bake for 20 – 25 minutes. Turn down oven to 350 degrees F.
5. Cook rice: Cook rice according to package directions. I used basmati rice here which only took 20 minutes total to cook. Rice may vary in cooking time, some take as long as 40 minutes. If making a longer cooking rice you may like to start it earlier.
6. Steam veggies: Steam the veggies using a bamboo steamer, microwave or whatever is your preferred method.
7. Combine everything: In dish the tofu-tempeh cooked in, scoot the tofu and tempeh to one side, add the cooked rice and steamed vegetables. Pour most of the remaining teriyaki sauce overtop, reserving a little for serving, toss to combine. Enjoy as is or continue to next step to warm through if needed.
8. Bake: Place in preheated oven set to 350 degrees, uncovered, for about 10 – 15 minutes to heat through as needed (feel free to skip this step).
9. Serve: Place in individual bowls and top with a little remaining sauce. Would also be great with a sprinkle of toasted sesame seeds over top. Enjoy!
10. Serves 4 generously, or 6 – 8 smaller portions

Ingredients:

• - Scale
• - 1x2x3x
• - 1 medium butternut squash, peeled, seeds removed and cubed 1/2 inch
• - 1 tablespoon olive oil
• - 1 tablespoon pure maple syrup
• - 1/4 – 1/3 cup dried cranberries
• - 2 – 4 tablespoons pepitas (pumpkin seeds)
• - 8 oz. salad mix of choice (baby greens, gem, arugula, spring mix, etc.)
• - Shallot Vinaigrette
• - 2 tablespoons extra virgin olive oil
• - 2 tablespoons water
• - 2 tablespoons shallot, minced
• - 1 tablespoon apple cider vinegar (champagne or white wine vinegar)
• - 2 teaspoons dijon
• - mineral salt & cracked pepper, to taste

Preparation:

1. Preheat oven to 425 degrees F. Line a roasting pan with parchment paper or lightly grease your pan.
2. Roast Squash: Combine squash with 1 tablespoon olive oil and maple syrup (either do this in a medium sized bowl or right on the baking sheet for one less dish to wash). Spread butternut squash on baking sheet in a single layer, sprinkle with salt and pepper to taste. Cook for 30 minutes, stirring half way through, or until squash is fork tender. Remove from oven and let cool a bit.
3. Dressing: In a small bowl mix together the olive oil, vinegar and mustard. Blend until mustard has emulsified. Add in water shallots, salt & pepper and whisk again until combined. Set aside.
4. Assemble: Fill your serving dish with salad of choice, add butternut squash, top with cranberries and pepitas. Drizzle your dressing over top and serve.
5. Makes 3 generous serving, or 6 smaller portions.
6. NOTES:
7. Feel free to use raisins or pomegranates seeds in place of cranberries.
8. Use pecans, walnuts or almonds in place of the pumpkin seeds if you prefer.
9. Try adding the cranberries with the butternut squash for the last 5 minutes of cooking to warm them up a bit.
10. Feel free to warm your dressing just before serving, or keep near a warm spot by the stove until ready to serve.
11. To make an oil free vinaigrette for this salad, use 1/4 – 1/3 cup apple juice or apple cider in place of the oil and water. When cooking the butternut squash, simply omit the oil.
12. RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials!

Ingredients:

• - Scale
• - 1x2x3x
• - 1 tablespoon coconut or olive oil, or 1/4 cup water (for water saute)
• - 1 yellow onion, diced
• - 4 cloves garlic, minced
• - 1 inch knob of ginger, grated or minced
• - 2 teaspoons cumin
• - 2 teaspoons coriander
• - 1 teaspoon cinnamon or 1 cinnamon stick
• - good pinch of red pepper flakes
• - 2 carrots, diced
• - 2 small sweet potatoes, cubed
• - 1 small sugar pumpkin (about 3 –4 cups), cubed (or butternut squash)
• - 1 can (28 oz) stewed tomatoes
• - 3 cups cooked chickpeas or 2 cans (15oz), drained and rinsed
• - 3 cups vegetable broth or water
• - 1/4 cup raisins (I used golden)
• - mineral salt & fresh cracked pepper, to taste
• - few large handfuls baby kale or spinach (chopped whole ok too)
• - lemon or lime wedges, to serve
• - cilantro, to garnish

Preparation:

1. Pumpkin: Prepare your pumpkin by slicing in half, removing seeds with a spoon and slice halves into quarters. Using a vegetable peeler, remove the hard skin. Alternatively, turn slices on their sides and carefully sheer the hard skin off from top to bottom. Cube into 1 inch pieces.
2. Saute: In a large dutch oven or pot, heat oil over medium-high heat, add onions and cook until translucent, about 5 minutes. Add garlic, ginger and spices, cook another minute or until fragrant.
3. Simmer: Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth/water, good pinch of salt and raisins, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, or until pumpkin is fork tender.
4. Add spinach: Add in greens of choice and cook until wilted. Taste for seasoning adding salt, pepper or any other additional spices or raisins.
5. Serve: In individual serving bowls, spoon stew over a grain of choice – rice, quinoa or couscous work well here. Top with cilantro and squeeze of lemon/lime. Pairs great with a piece of vegan naan.
6. Serves 4 – 6
7. Store: Leftovers are even better and can be stored in the refrigerator for up to 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw in the refrigerator.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 package (8oz) bean thread noodles (or noodles of choice)
• - 4 small bok choy (or 2 larger)
• - 2 carrots, peeled and sliced diagonally
• - 6 oz. mushrooms (shiitake, cremini, or your fav), sliced
• - at least 4 strands of broccoli rabe (baby broccoli)
• - handful sugar snap peas
• - 4 cups water, vegan dashi or vegetable broth
• - 3 – 4 tablespoons miso
• - 4 oz. cubed organic firm tofu, optional
• - 1 tablespoon chili paste or sriracha
• - 1 teaspoon grated ginger, optional
• - To Serve
• - 1 – 2 scallions, thinly sliced
• - small bunch cilantro
• - toasted sesame seeds

Preparation:

1. Noodles: Cook noodles according to package directions. Set aside.
2. Stir-fry: In wok or dutch oven, stir fry the mushrooms and carrots over medium-high heat with 1 tablespoon sesame oil or water/veggie broth for 3- 4 minutes.
3. Add remaining ingredients: Turn down the heat to medium-low, add water, bok choy, carrot, sugar snap peas, optional ginger & tofu, miso and chili paste. Cook over low heat for about 10 – 15 minutes, stirring occasionally, or until bok choy is tender.
4. Assemble miso noodle bowls: In each serving dish, place one serving of noodles along with veggies and spicy miso broth. Top with scallions, toasted sesame seeds and cilantro. Add more chili paste or sriracha to taste.
5. Serves 4
6. Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days. Reheat on the stove or in the microwave.

Ingredients:

• - Scale
• - 1x2x3x
• - Salad
• - 2 medium heirloom tomatoes (any color), sliced into wedges
• - 1/2 cup grape heirloom tomatoes, sliced in halve
• - 1 cup cooked chickpeas
• - 2 –3 endive, sliced (arugula would be great too)
• - lemon wedges, to serve
• - chopped parsley, to serve (optional)
• - Olive Bagna Cauda
• - 1/4 cup good olive oil, more as needed
• - 1/3 – 1/2 cup black olives and/or capers (I used a mix), pitted and minced, or diced
• - 3 large cloves garlic, minced
• - pinch of red pepper flakes, optional
• - juice of 1/2 lemon
• - salt and freshly cracked pepper to taste

Preparation:

1. Prepare your salad ingredients and set aside.
2. In a small saucepan over low heat, add the garlic, black olives/capers and optional red pepper flakes and cook, stirring often, for about 7 minutes. The garlic should soften and the flavors will permeate the oil nicely. Add in the lemon juice and gently cook for another 2-3 minutes. Taste for seasoning adding salt and pepper as needed. Remove from heat.
3. Arrange your salad on serving dishes and spoon the warm bagna cauda over top and a squeeze of lemon juice. Serve with a slice of your favorite artisan bread. Bagna cauda is delicious on bread!
4. Serves 2
5. NOTES
6. Bagna cauda can also be made raw and served at room temperature. Combine the bagna cauda ingredients in a small bowl. Mash the olives and capers a bit to allow the juices to escape, let the mixture sit for an hour or two before serving. Serve as a dip or dressing with raw vegetables like fennel, zucchini, tomatoes, endive, arugula, radishes, carrots, cauliflower, celery and bell peppers to name a few.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 cup french lentils (beluga or puy), rinsed and picked over
• - 2 bay leafs
• - 3 cups water (or vegetable broth)
• - 1/2 teaspoon garlic powder
• - 6 oz. bitter greens of choice (arugula, belgian endive, watercress, spinach, lacinato kale, escarole, dandelion to name a few)
• - grape tomatoes, halved
• - 1 – 2 scallions, sliced
• - mineral salt + pepper, to taste
• - Lemon Dijon Balsamic Vinaigrette (serves one)
• - 2 tablespoons extra virgin olive oil (1 Tbsp each oil & water)
• - 2 tablespoons white or dark balsamic vinegar (I used white)
• - 1 tablespoon dijon mustard (whole grain is great too)
• - juice of one large lemon
• - mineral salt & pepper, to taste

Preparation:

1. Lentils: In a medium size pot, bring water, lentils, bay leafs and garlic powder to a boil. Cover, reduce heat and simmer for 20 minutes. We want them tender but still holding their shape. Remove from heat, let cool a few minutes and drain.
2. Dressing: While lentils are cooking start your vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, lemon juice, salt & pepper. Set aside.
3. Produce: Next, prepare your greens and remaining salad ingredients using as much or little as you like.
4. Serve: Prepare your salad by laying your greens first, then add 2/3 – 3/4 cup or so of lentils and toss gently. Top with tomatoes, scallions and a good sprinkling of mineral salt and fresh cracked pepper. Or simply lay your greens and top with lentils and remaining salad ingredients without tossing at all if you rather. No rules here, do what feels best for you!
5. Store: Leftover lentils can be stored in the refrigerator for another salad or usage of choice.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1/4 cup water or 2 tablespoons olive oil
• - 1 medium onion, diced
• - 2 – 3 carrots (about 1 cup), diced
• - 2 celery ribs, diced
• - 3 cloves garlic, minced
• - 1 cup (6oz.) green beans, cut into 1 inch pieces (fresh or frozen)
• - 1 can (14oz) diced tomatoes with juices, or 2 – 3 roma tomatoes diced
• - 1 lb. baby potatoes, diced
• - 1 1/2 cups dried brown or green lentils
• - 1 1/2 teaspoons paprika
• - 1/2 teaspoon cumin
• - 1/2 teaspoon curry
• - 6 cups water or low-sodium broth, + more as needed
• - 2 handfuls of baby spinach or kale
• - juice of 1 lemon
• - 1/2 cup parsley, chopped
• - mineral salt & pepper, to taste

Preparation:

1. Stovetop (see notes for more cooking options):
2. Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.
3. Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 – 35 minutes, stirring occasionally.
4. Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
5. Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.
6. Serves 6
7. Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 – 3 months.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 tablespoon olive oil or 1/4 cup water (for water saute)
• - 1/2 onion, diced
• - 3 carrots, peeled and diced
• - 3 cloves garlic, minced
• - 7 – 8 cups vegetable broth or water (or combo)
• - 1 cup whole wheat orzo
• - 2 cans (15oz.) chickpeas (garbanzo beans), drained and rinsed
• - 1/3 cup tahini
• - 1/4 – 1/2 cup lemon juice (about 2 – 4 large lemons)
• - a large handful fresh baby kale or spinach
• - chopped fresh dill, to taste
• - mineral salt, to taste
• - fresh cracked pepper or lemon-pepper, to taste

Preparation:

1. Heat oil or water over medium heat, add onion and carrot, saute for about 5 – 7 minutes, add the garlic and saute for 1 minute more.
2. Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low and cook at a gentle boil for 8- 9 minutes, orzo should be tender.
3. Remove from heat, add tahini and lemon juice (start with the smaller amount of juice, adding more to taste), stir well. Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing, add more liquids as needed.
4. Serve in individual bowl with your favorite crusty artisan bread for soaking up the wonderful juices.
5. Serves 4

Ingredients:

• - Scale
• - 1x2x3x
• - 1 tablespoon olive oil
• - 1 onion, thinly sliced
• - 2 – 3 garlic cloves, minced
• - 8 oz. mushrooms, sliced (I used baby bella)
• - 1 medium zucchini, thinly sliced and cut in half
• - 1 medium yellow squash, thinly sliced and cut in half
• - 1 can (28 oz.) diced tomatoes, with juices
• - 1 teaspoon dried oregano
• - 1/2 teaspoon red pepper flakes
• - mineral salt & cracked pepper to taste
• - 2 handfuls of spinach, or baby greens of choice
• - 8 oz. pasta of choice (I used quinoa linguini pasta)
• - almond parmesan, to serve

Preparation:

1. Pasta: Cook your pasta of choice according to package directions. Set aside.
2. Vegetables: In a large flat bottom pan, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about 8 – 10 minutes, or until mushrooms and zucchini are tender, stirring frequently. Add tomatoes and cook until heated through. Stir in spinach and let wilt. Taste for seasoning.
3. Assemble: Serve veggies over a bed of pasta with a good dusting of almond parmesan.
4. Serves 3
5. Store: Leftovers can be kept in the refrigerator for up to 5- 6 days, in a covered container.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 tub (14-16oz) organic tofu (silken, soft or medium firm)
• - 1/4 cup vegan mayonnaise
• - 1 heaping tablespoon Dijon mustard (whole grain or regular ok too)
• - 1/2 teaspoon celery powder or 1/4 cup fresh celery, diced, optional
• - 1/2 teaspoon turmeric, optional for color
• - generous pinch of salt (kala namak, smoked or regular mineral salt)
• - pepper, to taste
• - 2 tablespoons finely chopped chives
• - To Serve
• - 6 slices of bread of choice
• - leafy greens
• - red onion, thinly sliced (optional)
• - radishes, thinly sliced (optional)

Preparation:

1. Tofu: Cut tofu into about 1/2 inch cubes, lay in between a dish towel or paper towels to soak up excess moisture. Gently press, careful to not press too hard if using silken and soft tofu.
2. Assemble Salad: In the bottom of a medium sized mixing bowl, add the mayonnaise, dijon, optional celery powder and turmeric, salt and pepper, mix well to combine. Add tofu and chives, gently fold into the mayo mix until well coated. If you like, feel free to mash the vegan egg salad, or mash just 1/2 of it.
3. Serve: Serve on your favorite bread with leafy greens. Great with crackers too!
4. Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Ingredients:

• - Scale
• - 1x2x3x
• - 1 cup dried quinoa
• - 1 3/4 cups water or vegetable broth
• - 2 peaches (ripe but firm)
• - 2 corn on the cob
• - 2 medium zucchini
• - 1 cup cherry tomatoes
• - 1 can (15 oz) chickpeas or 1 1/2 cup cooked, drained and rinsed
• - 1/2 avocado
• - small handful pepitas (pumpkin seeds)
• - mineral salt & fresh cracked pepper, to taste
• - handful or two of baby arugula, to serve (optional)
• - Lemon-Basil Vinaigrette
• - 1/4 – 1/3 cup packed basil leaves
• - 3 – 4 tablespoons extra virgin olive oil
• - 2 tablespoons lemon juice (about 1 medium lemon)
• - 2 – 3 teaspoons apple cider vinegar (wine, rice, sherry or white balsamic ok too)
• - 1 small clove garlic, chopped
• - pinch of red pepper flakes
• - good pinch of mineral salt

Preparation:

1. Quinoa: In a medium saucepan, add quinoa and water/vegetable broth. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove lid and let rest for 10 minutes, fluff with fork.
2. Vinaigrette: Add all the ingredients to a small/personal food processor and blend until smooth and creamy. Alternately, you can chop the basil really well and mince the garlic, then simply mix all the ingredients together in a small container – or add the basil to the salad and mix the remaining vinaigrette ingredients together. Set aside to let the flavors come together. Taste again before mixing to adjust flavor. Keep in the refrigerator if making a day or two in advance.
3. Prep: If corn has husks, either remove them or pull away and tie (as in the pics above), and remove all the silk threads from underneath. Cut peaches along the seam all the way around and twist halves off the pit. Cut zucchini in half lengthwise. If you like add a light of oil to the cut side of the peaches and zucchini before placing on the grill, I didn’t do this since I oiled the grill directly.
4. Grill: Prep your grill and add a light coat of oil. Start with the corn first, it will take the longest, about 10 minutes or so depending on your grill. Then add the zucchini and peaches cut side down. The last two should grill up fairly quickly, about 3 – 5 minutes. I leave mine al dente.
5. Shuck & slice: Once done, remove the corn off the cob. Using a large, shallow, rimmed baking dish or pie dish, hold the corn by its top horizontally in the center, use a knife to gently but firmly cut the corn from the cob from top to bottom. Give the corn a 90 turn and repeat, until all the corn is removed. Slice zucchini into 1/4 – 1/2 inch slices. Slice peaches into 1/8 – 1/4 inch slices. Slice tomatoes in half. Slice avocado in half, twist to separate halves, remove seed and slice thinly.
6. Combine: Add quinoa to a large mixing bowl, along with the peaches, corn, zucchini, tomatoes, chickpeas, avocado and pepitas, toss to combine. Add the dressing and mix again. Add mineral salt & fresh cracked pepper to taste.
7. Serve at room temperature or chilled. Enjoy as is or with a handful of arugula (this is especially good!).
8. Serves 4 generously
9. NOTES:
10. Change up the chickpeas with edamame.
11. Make this oil-free by simply squeezing a lemon or two over top the salad, just be sure to add plenty of chopped basil. A little mint would be great too.
12. Use farro or wheat berries in place of quinoa for variety.
13. I wanted to add sliced, or diced, red onion and forgot, feel free to add in about 1/2 red onion.

Ingredients:

• - Scale
• - 1x2x3x
• - 3 raw nori sheets (I used these – Amazon, or these – Vitacost are good too)
• - 3 teaspoons miso paste, divided
• - 1 1/2 teaspoons hemp hearts, divided
• - 1/2 avocado, sliced
• - 2 radishes, julienned
• - 1 small cucumber, julienned
• - 2 carrots, julienned
• - 1 small red bell pepper, julienned
• - 1 batch enoki mushrooms
• - pea shoots or sprouts of your choice
• - Dipping Sauce
• - 2 tablespoons Nama Shoyu, tamari, or coconut aminos
• - 2 tablespoons apple cider vinegar
• - 2 teaspoons toasted sesame oil
• - 4 teaspoons scallions, sliced
• - 1/4 teaspoon cayenne, or to taste

Preparation:

1. Lay a nori sheet on the bamboo sushi mat.
2. Start by spreading your miso paste along the farthest edge of the nori sheet. Add some of the hemp hearts to the miso paste, gently press so the seeds stay put.
3. Next, on the end closest to you, add some avocado, cucumber, carrots, red pepper, radish, mushrooms and sprouts.
4. Finally, roll and slice.
5. Makes 3 rolls

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 1 tablespoon olive oil or 1/3 cup water (for water saute)
• - 1 large onion, diced
• - 5 – 6 cloves garlic, minced
• - 2 – 3 tablespoons ginger, grated
• - 1 tablespoon ground coriander
• - 1 – 2 chili peppers (jalapeno, serrano, scotch bonnet or habanero peppers), diced*
• - 2 – 3 lbs. sweet potatoes, peeled and cut into 1/2 inch cubes
• - 1 can (15oz.) diced tomatoes, with juices
• - 4 cups low-sodium vegetable broth or water (or combo)
• - 3/4 cup natural peanut butter (creamy or smooth)
• - 5 oz. fresh spinach, chopped if not using baby spinach**
• - 2 small lemons, juice of
• - mineral salt & pepper, to taste
• - To serve
• - fresh cilantro, chopped
• - peanuts, crushed or whole
• - dash of hot sauce (sriracha, franks hot sauce or red pepper flakes), optional
• - grain of choice (rice, quinoa or couscous), optional

Preparation:

1. Saute: In a large pot, heat oil or water over medium heat, add the onion, garlic, ginger, and chili peppers and saute for 5 minutes stirring frequently.
2. Boil and simmer: Add the sweet potatoes, tomatoes, spices and liquids, and bring to a boil. Reduce heat and simmer for 15 minutes, or until sweet potatoes are fork tender.
3. Add final ingredients: Turn off heat and stir in the peanut butter, and finish with the spinach and lemon juice. Soup will thicken upon cooling. Season with salt & pepper to taste.
4. Serves 4 – 6
5. Serve in individual bowls with optional grain of choice (this cilantro lime rice would be great) and garnish with cilantro and peanuts. Soup pairs wonderfully with naan bread for soaking and dipping!
6. Store: Leftovers will keep for 5 days in a covered container in the refrigerator. To store longer, keep in the freezer for up to 2 months in freezer friendly containers or baggies.

Ingredients:

• - Units
• - USM
• - Scale
• - 1x2x3x
• - 5 – 6 cups romaine lettuce, chopped
• - 1 can (14 oz.) chickpeas, drained and rinsed
• - 1/2 cup grape or cherry tomatoes, halved
• - 1/2 cup fresh corn off the cob, canned is ok too
• - 1 chile pepper (hatch, anaheim or jalapeno pepper), seeds removed and sliced
• - 1/4 cup fresh cilantro, chopped
• - tortilla strips, to serve
• - handful of pepitas, to serve
• - lime wedges, to serve
• - Avocado-Lime Dressing
• - 1 medium avocado
• - 1/4 cup loosely packed cilantro, stems removed
• - juice of 1 lime
• - 1/4 teaspoon cumin
• - 1/4 teaspoon garlic powder
• - mineral salt, to taste
• - 1/2 – 3/4 cup water, + more as needed

Preparation:

1. DIY tortilla strips: Preheat oven or toaster oven to 375 degrees F. Brush 2 corn tortillas lightly with olive oil and sprinkle with a chili powder mix & mineral salt. Cut into thin strips, place on baking sheet in a single layer, bake in oven or toaster oven, rotating once, for about 10 – 12 minutes, until crisp and golden.
2. Dressing: Combine the ingredients for the cilantro-lime dressing in a small blender or food processor (I used the Nutri-bullet). Blend until creamy, stopping to scrape down the sides as needed every now and then, add extra water a little at a time as needed to thin. Taste for flavor, adding anything extra. Pinch more salt? Pinch more cumin or squeeze of lime? Blend well.
3. Salad: Assemble your salad by adding the romaine lettuce to your serving dish, top with corn, red onion, chickpeas, tomatoes, cilantro. Lastly, add pepitas (pumpkin seeds), tortilla strips, a good drizzle of the dressing, and a squeeze of lime over the top.
4. Serves 2 – 3
5. Store: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container.