Ingredients

• 2 cups frozen lima beans
• 1 1/2 cups  frozen corn kernels (or 2 ears of fresh corn kernels)
• 1 cup cherry tomatoes, halved
• 1/2  red bell pepper, seeded, and diced
• 1/2 small red onion, finely diced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon coconut nectar or maple syrup
• 1/8 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4  teaspoon black pepper

Directions

1. Bring 6 cups of water to a boil in a pot on the stove. Once boiling, add the lima beans and corn kernels. Cook for 1 minute, then drain with a colander and rinse with cold water. Let the corn and beans dry in the colander while you prep the rest of your vegetables.
2. Mix all of the veggies together in a serving bowl. Toss in the olive oil, lemon juice, nectar,paprika,  salt, and pepper. Toss well.
3. Serve cold or at room temperature.

Ingredients

• 2 cups chickpea flour
• 1.5 cups pumpkin puree
• 2 cups water
• 2 tablespoons light olive oil (or another neutral flavored oil)
• 1 tablespoon maple syrup
• 1/8 teaspoon clove
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• additional oil for cooking

Directions

1. In a mixing bowl, mix together the chickpea flour, water, and pumpkin puree to form a batter. It should be slightly thicker than pancake batter. Add additional water ,1 tablespoon at a time, if the batter is too thick.
2. Stir in the rest of the ingredients, minus the oil for cooking.
3. Heat a nonstick or cast iron frying pan over medium heat. When the pan is hot, add 1-2 tablespoons of oil to the pan.
4. Ladle 1/3 cup of the batter into the pan, forming a circle or oval shape, depending on your prefernce.
5. Let the flatbread cook for 3-5 minutes on one side. Flip, and cook for another 2-3 minutes on the other side.
6. Repeat the process until all of the batter has been cooked, adding more oil as necessary.
7. Cut the flatbread into wedges or strips. Serve warm. We think it pairs perfectly with a creamy soup, like our Creamy Cauliflower and Roasted Garlic Soup!

Ingredients

For the polenta:

• 3.5 cups water
• 1 cup coarse ground cornmeal (polenta)
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced

For the bruschetta

• 1 large heirloom tomato, or 1.5 cups cherry tomatoes
• 1 clove garlic, minced
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• Extra basil leaves, for garnish

Directions

1. Add the cornmeal and water into a medium sized pot and stir well with a whisk. Bring the mixture to a simmer and cover, stirring every few minutes. Continue to simmer until the mixture is about the same texture as oatmeal, about 20 minutes.
2. Remove from the heat and spread the polenta onto a parchment-lined baking sheet. Make a layer about 1/2  inch thick. Cover and let the polenta completely cool and solidify (I did this in the fridge). Once cool, use a round cookie cutter to cut polenta rounds, or just cut the polenta into squares, or whatever shape you prefer. Chill the rounds in the fridge while you preheat a grill pan. At this time, mix the minced garlic with the olive oil in a small dish.
3. Preheat a cast iron grill pan (or just use a regular nonstick frying pan) to medium heat. Brush the polenta rounds with the garlic-oil mixture, and grill for 5 minutes on each size until slightly crispy.
4. To make the bruschetta, chop the tomato into small chunks, and toss with the rest of the ingredients.
5. Top the warm polenta rounds with bruschetta topping, garnish with basil leaves, and serve!

Ingredients

• 2 medium sweet potatoes, sliced into chips
• 2 tablespoons coconut oil, melted
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon sriracha
• 1/4 teaspoon chili powder
• good pinch of salt
• fresh cracked pepper

Directions

1. Preheat oven to 425 degrees.
2. Place sliced sweet potatoes in a large bowl.
3. In a small bowl, whisk together coconut oil and spices. Pour over sweet potato slices and toss with hands until potatoes are coated evenly.
4. Line baking sheets with parchment paper. Place slices on baking sheets. Make sure they aren’t crowded/touching.
5. Place in the oven and bake for 15 minutes. Remove from oven, flip, place back in oven and bake for another 10 minutes.
6. Remove from oven and garnish with chopped green onion.
7. Enjoy!

Ingredients

• 4 lemons
• 3 lbs Yukon gold potatoes, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2  teaspoon salt
• 1/2 red onion, finely diced
• 2/3 cup vegan mayonnaise
• 1 tablespoon dijon mustard
• 2 tablespoons nutritonal yeast
• 1 teaspoon smoked paprika
• 3-4 springs of  fresh oregano, leaves removed and chopped
• 4-5 sprigs of fresh thyme, leaves removed

Directions

1. If using a grill, preheat the grill to medium-high heat. If using a grill pan, heat the grill pan on the stove over medium heat.
2. Cut the lemons in half and remove any seeds.  Grill cut-side down for 3-5 minutes until the lemons are slightly charred. Set aside to cool.
3. If using the grill, toss the potatoes in olive oil, garlic powder, and salt. Take 4 sheets of aluminum foil and wrap 1/4 of the potatoes in each sheet, folding in the corners and making 4 little packet.  Grill over direct medium heat for 20 m, bring to a boil, and inutes, flipping halfway through. Check for softness by carefully opening the foil and piercing the potatoes with a fork. Once soft, unwrap the potatoes from the foil and let them cool completely in a bowl.
4. If not using a grill, put the potatoes in large pot, fill with water, and bring to a boil. Let the potatoes boil for 10-12 minutes, until they can be easily pierced with a fork. Drain and rinse with cold water. Gently pat the potatoes dry with a clean kitchen towel. Place them in a bowl and toss with olive oil, salt, and garlic. Put them in a bowl.
5. To make the dressing, juice the lemons into a bowl. Remove any seeds. Add the mayonnaise, mustard, nutritional yeast, and paprika. Mix well.
6. Gently toss the onion, oregano, and thyme in with the potatoes. Gently coat the potatoes with dressing.
7. Serve with extra grilled lemons and fresh herbs. Cover leftovers and store in the refrigerator.

Ingredients

• 3 portobello mushrooms
• 2 cups vegetable broth
• 1 tablespoon coconut aminos
• 1 tablespoon agave
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon hot sauce
• 1 100g package rice crackers
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• Pinch dried thyme
• Pinch dried oregano
• Pinch cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fresh cracked pepper

Directions

1. Remove stems and gills of mushrooms then slice. Save mushroom scraps for soup broths!
2. In a shallow dish, whisk together veg broth, coconut aminos, agave, garlic powder, onion powder, and hot sauce. Place sliced mushrooms in dish so they are completely covered by marinade. Allow to marinate for a few hours.
3. Preheat oven to 425 degrees.
4. Add rice crackers, basil, parsley, thyme, oregano, cayenne pepper, garlic powder, onion powder, and fresh cracked pepper to a food processor. If your rice crackers are unsalted add a pinch of salt. Whizz until bread crumb consistency. Transfer to a bowl.
5. Line a baking sheet with parchment paper.
6. Remove mushrooms from marinade and coat each slice in crumb mixture. Place on baking sheet. Bake for 22-25 minutes, until golden brown and crispy.
7. Dip in your favourite marinara.
8. Enjoy!

Ingredients

Dressing:

• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 1/2 teaspoons nutritional yeast
• 1/2 teaspoon hot sauce
• 1 clove garlic, finely minced

Salad:

• 1-2 tomatoes, depending on size
• 1 ripe avocado
• sea salt and fresh cracked pepper to taste

Directions

1. Whisk dressing ingredients together in a small bowl and set aside.
2. Layer sliced tomatoes and avocado on a plate. Sprinkle salt and crack a little pepper over salad. Drizzle dressing. Finish with fresh basil or parsley. Serve immediately.
3. Enjoy!

Ingredients

Dipping Sauce:

• 1 ripe avocado, pitted and removed from skin
• Juice of 1 lime
• 1/4 cup cilantro leaves
• 1/2 – 1 teaspoon sriracha
• 1 clove garlic
• pinch of cumin
• 1/4 cup coconut milk
• 1/4 cup water, more as needed
• Salt and pepper to taste

Pakoras:

• 2 brown onions, sliced thinly into half moons
• 1 1/2 cups chickpea flour
• 1 teaspoon baking powder
• 3/4 cup water, more as needed
• 1/2 teaspoon mild curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon turmeric
• pinch of cayenne
• 1 tablespoon fresh cilantro
• Salt and pepper to taste
• Vegetable oil for frying

Directions

For the dipping sauce:

1. Add all ingredients into a blender and blend on high until smooth. If sauce is too thick add a little more water, a tablespoon at a time. Cover and place in fridge until serving.

For the pakoras:

1. Place sliced onions in a medium bowl. Add chickpea flour, baking powder, and spices. Stir while slowly pouring water into the bowl. You’re looking for a thick pancake batter consistency. It should be holding the onions together relatively well.
2. Add about three inches of vegetable oil into a cast iron skillet. Heat on medium. Place a small piece of an onion in the pan to test. If it instantly sizzles, the oil is hot enough for frying.
3. Place rounded tablespoons of the mixture in the pan. Flip when golden brown. Allow to cook evenly on both sides and take out and place on a paper towel to soak up any extra oil.
4. Serve hot with dipping sauce.
5. Enjoy!

Ingredients

• 12 oz firm tofu
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tablespoon juice from a jar of green olives
• 1 teaspoon white miso paste
• 1 teaspoon nutritional yeast
• large pinch salt
• 1-2 large heirloom tomatoes
• 1 bunch fresh basil
• extra virigin olive oil, for drizzling
• freshly ground black pepper

Directions

1. Cut the tofu into 1/4 inch slices. If desired, use a circular cookie cutter (I used a mason jar lid) to cut the tofu slices into semicircles.
2. Whisk together the lemon juice, olive oil, green olive juice, miso paste, nutritional yeast, and salt.
3. Place the tofu slices in a shallow bowl or baking dish. Pour the marinade over the tofu. Cover and refrigerate for at least 8 hours.
4. Slice the tomato into 1/4 inch slices.
5. Layer the tomato, basil leaves, and tofu slices on a serving plate. Top with olive oil and fresh pepper, and serve!

Ingredients

Shittake Bacon:

• 4 oz shiitake mushrooms
• 1/4 cup coconut aminos
• 1/2 teaspoon agave
• 1/4 teaspoon liquid smoke
• 1 teaspoon olive oil
• pinch of sea salt

Blue Cheez Dressing

• 1 cup raw cashews, divided
• 1/3 cup plain almond milk
• 1 clove garlic
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon agave
• 1/2 teaspoon coconut aminos
• 1/4 teaspoon dijon mustard
• 1 tablespoon olive oil
• 2 tablespoons water
• 1 teaspoon sea salt
• 1 tablespoon nutritional yeast
• 2 teaspoons lemon juice

Wedge Salad

• 1 head iceberg lettuce
• 1 tomato
• scallions and fresh lemon wedges for garnish

Directions

For the shiitake bacon:

1. Preheat oven to 350 degrees.
2. Rinse mushrooms. Pat dry with paper towel. Remove stems (reserve for broth or other dishes), and slice.
3. In a medium bowl, whisk together coconut aminos, agave, liquid smoke, and olive oil. Add in the sliced mushrooms and toss. Allow to marinate for 5-10 minutes.
4. Remove from bowl and spread out on a lined baking sheet. Sprinkle with a pinch of sea salt.
5. Place in oven and roast for 15 minutes. Take out and brush with left over liquid. Place in oven and roast for another 15 minutes. Take out, flip mushrooms, brush with liquid, and place back in oven to roast for another 15 minutes. Mushrooms will roast for 45 minutes in total.

For the blue cheez dressing:

1. Place 1/2 cup of raw cashews in a small sauce pan. Cover with water. Bring to a simmer and allow to simmer for 15 minutes. Remove from water and place in a blender with almond milk, garlic, apple cider vinegar, agave, coconut aminos, dijon mustard, olive oil, water, and a pinch of sea salt. Blend until COMPLETELY smooth and creamy.
2. In a food processor, add the remaining 1/2 cup raw cashews, nutritional yeast, and 1 teaspoon salt. Blend until it’s parmesan cheese consistency, almost a powder.
3. Transfer to a small bowl and pour lemon juice in. Stir gently with a fork. Mixture will start to get crumbly.
4. Add crumbly mixture to the creamy mixture and stir very gently.

For the salad:

1. Cut head of lettuce into four even wedges. Place tomato wedges around. Pour blue cheez sauce over wedges. Add shiitake bacon and garnish with scallions, lemon juice, and fresh cracked pepper.
2. Enjoy!

Ingredients

Oven Fries

• 4 large russet potatoes
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1 tablespoon lemon juice
• 1 tablespoon melted coconut oil or vegetable oil
• large pinch of sea salt
• fresh cracked pepper
• fresh dill and lemon zest for garnish

Tzatziki Sauce

• 1 cup vegan mayo or plain yogurt
• 1 cup cucumber, seeded and roughly chopped
• 2 tablespoons fresh dill
• 3 cloves garlic, finely minced
• 1 tablespoon + 1 teaspoon lemon juice
• fresh cracked pepper

Directions

1. Preheat oven to 450 degrees.
2. Wash and cut potatoes into thick fries. Rinse and pat down with paper towel. Place fries into a large bowl.
3. Pour spices, lemon juice, and oil over fries and toss with clean hands until all fries are coated with seasonings evenly.
4. Spread out fries on lined baking sheet. Make sure they aren’t touching. If they are too crowded they won’t crisp up as well. Use two baking sheets if necessary.
5. Place in oven and bake for 30-35 minutes. Flip half way through bake time.
6. Meanwhile, add all tzatziki ingredients to a food processor and pulse until there aren’t any large chunks of cucumber. Do not over blend. This sauce isn’t supposed to be smooth.
7. Pour into a bowl and set aside.
8. Garnish fries with fresh dill and lemon zest. Serve with tzatziki sauce.
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.