Ingredients

• 2 teaspoons olive or coconut oil
• 1/2 onion, diced
• 4 cloves garlic, minced
• 5 cups water
• 5 teaspoons low sodium Better Than Bouillon
• 1 1/2 teaspoons sirracha
• 1 tablespoon agave
• 2 medium carrots, spirilized
• 1 medium zucchini, spirilized
• salt and pepper to taste
• sautéed extra firm tofu (optional)
• green onion and red pepper flakes for garnish

Directions

1. Sauté onion and garlic in olive oil, in a large pot on medium heat. When onions and garlic are translucent and fragrant add water, Better Than Bouillon, sirracha, agave, salt, and pepper. Bring to a simmer.
2. Pour broth into bowls and add spirilized vegetables. If you prefer your vegetables to be tender, add to pot and simmer before serving. I recommend leaving them raw because the texture is satisfying.
3. Garnish with green onions and red pepper flakes.
4. Enjoy!

Ingredients

For the curry sauce:

• 1 yellow onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon coconut oil
• 1 13.5 oz can light coconut milk
• 3 tablespoons peanut butter
• 3 tablespoons coconut aminos (or use low sodium soy sauce)
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1/8 teaspoon cayanne

Vegetables:

• 2 cups chickpeas
• 2 cups cauliflower, cut into 1 inch florets
• 2 cups fresh green beans, ends trimmed
• 2 tablespoons melted coconut oil
• 1/4 teaspoon salt

• Additional vegetable options: bell pepper, carrots, broccoli, snap peas, etc
• Rice or noodles, for serving

Directions

1. Preheat the oven (or toaster oven) to 425 F. Line a baking sheet with parchment paper or aluminum foil, brush the foil with a but of coconut oil. Place the vegetables and chickpeas on the sheet and brush them with the rest of the oil and sprinkle with salt. Bake for 20-30 minutes, until the cauliflower florets are soft.
2. To make the curry sauce, in a saucepan over medium heat, melt the teaspoon of coconut oil. Saute the onions, garlic, and ginger for 3 minutes.
3. Add the coconut milk and heat to a simmer. Melt in the peanut butter and stir until completely melted. Stir in the coconut aminos and spices. Reduce the heat and let cook for 10 minutes.
4. Add the roasted veggies to the curry sauce and serve!

Ingredients

For the peppers and onions:

• 1 red pepper, sliced
• 1 green pepper, sliced
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• salt and pepper to taste

For the rice:

• 2 cups cooked rice
• juice of one lime (or 2 tablespoons lime juice)
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste

To assemble:

• cheese sauce
• lettuce
• diced tomato
• avocado, mashed
• 1 can black beans
• limes for squeezing
• fresh cilantro for garnish

Directions

1. Preheat oven to 400 degrees.
2. In a large bowl, toss peppers and onions with olive oil and spices.
3. Place onions and peppers on a lined baking sheet. Bake for 25-30 minutes.
4. For the rice, cook brown or white as directed. When finished, stir in lime juice, cilantro, salt and pepper.
5. To assemble, place peppers, onions, rice, beans, tomato, and lettuce in a large-ish bowl and top with mashed avocado.
6. Sprinkle with cilantro. Squeeze lime juice over top. Drizzle with cheese sauce.
7. Enjoy!

Ingredients

• 3 cups cooked chickpeas (about 2, 15-oz cans)
• 3 tablespoons olive oil
• 1 medium yellow onion, diced finely
• 3 cloves garlic, minced
• 2 tablespoons minced ginger
• 1/8 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/8 teaspoon cayanne pepper
• 1 cup vegetable broth
• 6 oz tomato paste
• salt, to taste

To make the Avocado Cashew Butter:

• 1/2 cup cashews, soaked 8 hours until soft and drained
• 1 ripe avocado, peel and pit removed
• 1 cup water
• generous pinch of salt

• 1 cup cilantro leaves, roughly chopped
• cooked Basmati rice, for serving

Directions

1. In a large sauce pan, heat 2 tablespoons olive oil over medium heat. Add the chickpeas and let them cook for 5-7 minutes, stirring occasionally, until they are golden brown and crispy. Put the chickpeas in a bowl, and return the pan to the stove.
2. Add the rest of the olive oil to the pan, along with the onions. Let cook for 3-4 minutes until soft. Then add the garlic, ginger, and spices. Cook for another minute, then add the broth, tomato paste, and salt. Stir well. Let cook for 5-10 more minutes to meld the flavors, then turn the heat to low and add the chickpeas back to the sauce.
3. In a blender, blend the cashews, avocado, water, and salt until completely smooth. If needed, add a little more water, but you want the mixture to be the thickness of yogurt.
4. Stir half the cashew-avocado butter into the chickpea mixture, reserving the rest for topping when served.
5. Serve over rice, and drizzle with the extra cashew-avocado butter and sprinkle with cilantro leaves.

Ingredients

For the zucchini noodles:

• 2-3 medium zucchini

For the cashew sauce:

• 1 tablespoon olive oil
• 1/2 small onion
• 3 cloves garlic, minced
• 1 cup cashews, soaked in water overnight and drained
• 1/4 cup nutritional yeast
• 1/2 teaspoon black Indian salt (for egg flavor)
• 1 1/4 cups water

For the mushroom bacon:

• 8 oz baby bella mushrooms
• 3 tablespoons olive oil
• 1/2  teaspoon smoked sea salt (or 1/2 teaspoon salt plus 1/2 teaspoon smoked paprika)

For garnish:

• chopped parsely
• sundried tomatoes

Directions

1. Preheat oven to 425 F
2. To make the mushroom bacon, slice the mushrooms into 1/8-inch slices.  Coat them with olive oil and sprinkle with salt. Place the slices in a single layer on a parchment paper lined baking sheet.
3. Bake for 15-20 minutes until  being careful not to burn the mushrooms. Remove from the oven and let cool.
4. Using a spiralizer, spiralize the zucchini into noodles. Cut the zucchini noodles into shorter noodles if desired. Place the noodles in a serving dish and set aside.
5. In a saute pan, heat the oil over medium heart. Saute the onions and garlic for 5-7 minutes until they are just beginning to brown.  Remove from heat and let cool.
6. In a blender, blend together the onions, garlic, cahsews, nutritional yeast, and salt with 1 cup of water until completely smooth. Add up to 1/4 cup more water if needed to reach desired consistency.
7. Gently heat the cashew sauce in a pot over medium-low heat.
8. Pour the warm sauce over the zucchini noodles to warm them.
9. Toss the zucchini noodles with mushroom bacon and sundried tomatoes.
10. Sprinkle with parsley and serve.

Ingredients

For the tahini ranch dressing:

• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1 clove minced garlic
• 1 tablespoon apple cider vinegar
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/4 cup fresh dill, chopped finely
• 1 tablespoon chickpea miso paste (or white miso paste)

For the chickpea salad:

• 3 cups chickpeas
• 1/2 red onion, diced finely
• 2 carrots, peeled and diced
• 2 celery sticks, diced

• 4 tortillas, pitas, or flatbreads  (or, a head of lettuce for lettuce wraps)

Directions

1. To make the dressing, combine all of the ingredients in a bowl and whisk throughly.
2. Chop 1 cup of chickpeas into fine pieces.
3. In a large bowl, toss together the whole chickpeas, chopped chickpeas, onion, carrots, and celery
4. Coat the chickpeas and vegetables with dressing.
5. Serve in a wrap or  on a lettuce leaf! Store leftovers in a covered container in the refrigerator.

Ingredients

• 1 large sweet potato
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon coconut sugar
• 1 teaspoon coconut oil
• 1 pinch salt
• 4, 8-inch tortillas
• additional coconut oil for cooking
• 1 recipe for Creamy Cilantro Pesto

Directions

1. Preheat the oven to 400 F, pierce the sweet potato with a fork several times, and bake for 45-60 minutes until completely soft. Let cool. (You can use leftover sweet potato for this recipe!)
2. Cut open the sweet potato and put the flesh in a bowl. Add the lime juice, cumin, coconut sugar, coconut oil, and salt. Mash very throughly. For extra smoothness, you can mix this in a food processor for 10-30 seconds until completely smooth.
3. Heat a nonstick or cast iron pan, brushed with coconut oil, over medium heat.
4. Spread 1/2 cup of the sweet potato mixture over a tortilla, and place another one on top. Fry in the pan for 3-5 minutes on each side, until golden brown. Repeat with the other 2 tortillas.
5. Cut the quesadillas into triangles with a knife or pizza cutter.
6. Serve warm, with cilantro pesto or guacamole!

Ingredients

Black bean salad:

• 1 tomato, diced
• 1/2 cup black beans
• 1/2 cup corn
• 1/4 cup bell pepper, finely diced
• 1 teaspoon jalapeño, seeded and finely minced
• 1 tablespoon green onions
• 1 tablespoon cilantro
• 1 teaspoon garlic powder
• 1 teaspoon lime juice
• salt and pepper to taste

Crust:

• 3 tablespoons olive or coconut oil
• 4 large russet potatoes, grated
• salt and pepper to taste

Additional Toppings:

• Avocado
• nutritional yeast
• sour cream
• lime juice
• Fresh cilantro and chopped green onions

Directions

For the salad:

1. Add all ingredients to a medium bowl and stir to incorporate. Set aside.

For the crust:

1. Heat oil in a cast iron skillet on medium heat. When oil is hot, spread grated potatoes in an even layer. Completely cover the bottom of the skillet. Press down with a spatula so the potatoes are tightly packed.
2. Flip when golden brown and crispy. It takes about 5-6 minutes on each side.
3. Remove from pan. To remove extra oil, place on a paper towel briefly before placing on a plate.

To assemble:

1. Top with mashed avocado, the black bean salad, sour cream, lime juice, and fresh herbs.
2. Cut into pizza slices.
3. Enjoy!

Ingredients

For the filling:

• 1 cup cashews, soaked for at least 8 hours
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 2 tablespoons fresh lemon juice
• pinch of salt
• 4 cloves garlic, minced
• 1 tablespoon olive or coconut oil
• 1 cup frozen chopped spinach (I used Cookin’ Greens)

For the crespelle:

• 3/4 cup chickpea flour
• 1 cup vegetable broth
• 1 teaspoon garlic powder
• pinch of salt
• coconut oil for the pan

To assemble:

• 1 cup marinara sauce
• fresh basil for garnish

Directions

For the filling:

1. In a blender, add cashews, almond milk, nutritional yeast, garlic powder, lemon juice, and salt. Blend until completely smooth.
2. In a medium skillet, heat olive oil. Sauté garlic until fragrant and add spinach. Sauté for another minute and then add one half of the ricotta from the blender. Stir until all ingredients are incorporated and transfer to a bowl. Set aside.

For the crespelle:

1. In a medium bowl, whisk together chickpea flour, vegetable broth, garlic powder, and salt.
2. Heat a nonstick skillet on medium/low heat. When the pan is hot, pour a little batter into the pan. Spread batter out with a spatula or tilt skillet to distribute in a thin, even layer. Cook until it’s not sticky to the touch anymore. You’re not flipping, so you want to make sure it has cooked through. When cooked, fold each side in and remove from pan.

To assemble:

1. Add a couple rounded teaspoons of the ricotta spinach mixture into the crespella. Place stuffed crespella on a platter and spoon marinara over. Pour the other half of the ricotta from the blender over top. Optional: broil on high until the ricotta is starting to brown and get bubbly.
2. Garnish with fresh basil.
3. Enjoy!

Ingredients

• 2 heads of garlic
•  1 tablespoon plus 2 teaspoons olive oil
• 4 cups vegetable broth
• 5-6 small red or gold skinned potatoes, cut into halves (peeling is optional)
• 1 head of cauliflower, cut into 8 wedges
• 1 teaspoon dried oregano
• 1 1/2 cups raw cashews, soaked in water overnight or boiled for 10 minutes, drained
• 1.5 cups water
• 1/2 teaspoon salt
• 20 oz frozen, chopped spinach, defrosted
• 2 cups unsweetened almond milk or other nondairy milk
• 6-8 plain, whole wheat or spelt matzoh crackers

Directions

1. Preheat the oven to 400 F. To make the roasted garlic, cut about 1/2 inch off of the tops of 2 heads of garlic. You should be able to see the tops of the cloves inside their peels. Drizzle with 1 teaspoon of olive oil per head. Wrap the heads individually in foil, and bake for 30 minutes. The garlic cloves should be golden and soft when fully roasted. Set aside to cool. Peel the roasted garlic cloves from their skins, or squeeze them out of their skins. Set aside the roasted garlic.
2. Lower the oven heat to 375 F.
3. In a sauce pot, bring the the vegetable broth, potatoes and cauliflower to a boil. Let simmer for 15 minutes, until the potatoes and cauliflower are completely soft. Drain the broth, and add to the pot the remaining tablespoon of olive oil, the oregano, and the cloves from one head of roasted garlic. Mash the cauliflower and potatoes with a potato masher until they resemble mashed potatoes. Some chunks are fine.
4. In a blender or food processor, blend together the cashews, water, salt, and the remaining garlic cloves from the second head of roasted garlic. Blend until completely smooth.
5. In a lasagna pan, pour 1/3 cup cashew cream over the bottom of the pan. Place matzoh crackers on top, forming a single layer. It’s fine if you have to break the matzoh crackers to fit your pan. (For my pan, I found 1 1/2 matzoh crackers fit the bottom of the pan perfectly)
6. After the matzoh layer, pour 1/4 cup almond milk over the matzoh to moisten it a bit. Then, add a layers in this order on top of the matzoh: 1/3 of the mashed cauliflower potato, 1/4 of the spinach, 1/4 cup cashew cream.
7. Repeat the layers all 2 more times. Then place your final layer of matzoh crackers on top (I like to carefully arrange these crackers because these are the ones that will be seen!) Finish with a layer of almond milk, a layer of spinach, and cashew cream.
8. Cover the dish with foil and bake for 30 minutes. Then, bake uncovered for 5 more minutes. Remove from the oven and let cool for 10-15 minutes before slicing and serving.

Ingredients

• 2 tablespoons olive or coconut oil
• 4 oz shiitake mushrooms
• 3 tablespoons coconut aminos, divided
• fresh cracked pepper
• 8 cups water
• 8 teaspoons Better Than Bouillon (vegetable)
• 1 tablespoon agave nectar
• 1 white onion, quartered
• 4 whole cloves garlic
• 4 green onions, roughly chopped
• 2 inch piece of ginger, roughly chopped
• 3 whole star anise
• 1 stick cinnamon
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon peppercorns
• pinch of ground clove
• salt to taste
• 300g rice noodles
• mung bean spouts
• fresh cilantro
• fresh mint
• fresh basil
• chopped green onions
• arbol or jalapeño peppers, sliced thinly
• fresh lime wedges
• sriracha

Directions

1. Heat oil in a large pot. Rinse mushrooms, cut off stems, and slice the mushrooms. Reserve the stems.
2. Sauté mushrooms with 2 tablespoons coconut aminos until fragrant, and the edges are nicely browned. Remove from pot and set aside
3. Deglaze pot with water. Add Better Than Bouillon, agave, remaining tablespoon of coconut aminos, reserved mushroom stems, white onion, garlic, green onions, ginger, star anise, cinnamon stick, coriander seeds, peppercorns, and ground clove.
4. Cover and allow to simmer on low for AT LEAST an hour. For a properly developed broth, start in the morning.
5. Strain broth through a very fine strainer or cheese cloth, so you are left with ONLY liquid. Pour back into pot and heat for serving. Taste broth and add salt, if needed.
6. Cook noodles as the package instructs.
7. Place noodles and mushrooms in soup bowls. Spoon broth over noodles and mushrooms.
8. Add your toppings! This is the best part! Bean sprouts, fresh herbs, green onions, and peppers. Squeeze fresh lime and if you like your pho extra spicy, add sriracha!
9. Enjoy!

Ingredients

• 3 cups cooked Cannelini beans, or other white bean
• 1/4 cup capers
• 1/2 cup Italian parsley, chopped
• 1/2 small red onion, finely diced
• zest from half a lemon
• juice from 1/2 lemon
• 1 tablespoon liquid from the jar of Capers
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon coarse sea salt
• large pinch black pepper

Directions

1. In a mixing bowl, mix together all of the ingredients.
2. Let marinate for at least 30 minutes before serving.
3. Serve chilled or at room temperature.