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

• 8 oz macaroni, cooked according to the package’s directions
• 4 large purple carrots, peeled and cut into large chunks
• 1/4 sweet red onion, peeled and cut into large chunks
• 8 small purple potatoes, peeled and cut into quarters
• 1/2 of a small beet
• 1 cup cashews
• 1/4 cup nutritional yeast
• 1 clove garlic, minced
• 1 tablespoon white miso paste or chickpea miso paste
• 1 cup  low sodium vegetable broth
• 1 teaspoon lemon juice
• 1/2 teaspoon dijon mustard

Directions

1. Bring 6 cups of water to a boil in a medium sauce pot. Add the carrots, onion, potatoes, and cashews. Boil for 10 minutes. White the veggies are boiling, prepare a large bowl of ice water. When the veggies are done, drain them, and immediately submerge them in the ice bath. This will help them retain their bright purple color. Once cool, remove the veggies and cashews from the ice bath.
2. At the same time that you are preparing the boiled vegetables, wrap 1/2 of a small beet in foil and bake at 400 for 30-40 minutes. (You can also use a pre-cooked, leftover beet!)
3. In a blender, blend the veggies and cashews with the nutritional yeast, garlic, miso, broth, mustard, and cayanne. Blend until completely smooth and creamy.
4. Gently reheat the sauce in a sauce pot over low-medium heat. (Prepare the macaroni at this time.)
5. Toss with macaroni 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

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

For the hummus:

• 1 1/4 cup peas, shelled if fresh, or frozen
• 3/4 cup white beans or chickpeas
• 1 small zucchini
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons tahini
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice

For the pea-mint drizzle:

• 3 tablespooons olive oil
• 1/4 cup peas
• 4-5 mint leaves, chopped
• pinch of salt

Directions

1. Steam the peas until bright green (1-2 minutes), and then drain them and rinse them with cold water. Set aside.
2. Grate the zucchini and measure 3/4 cup of grated zucchini.
3. In a food processor, blend together all of the hummus ingredients until smooth. Put the hummus in a bowl.
4. In a food processor, blend together the ingredients for the pea-mint drizzle until it resembles pesto. A few chunks of pea are ok.
5. Top the hummus with the pea-mint drizzle and serve!

Ingredients

• 1 can full fat coconut milk
• 1 cup coconut sugar
• 1 teaspoon vanilla
• 1 tablespoon agave
• 1 1/2 teaspoons sea salt

Directions

1. Pour all ingredients into a heavy bottomed sauce pan. Whisk together.
2. Heat to a boil. Allow to boil on medium heat for about 10-15 minutes, whisking frequently. Take off the stove when about half the liquid has boiled out and it’s a sauce consistency. Caramel will thicken when room temperature and thicken even more when refrigerated.
3. Allow to come to room temperature or warm in a sauce pan before serving.
4. 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

• 1/3 cup liquid drained from a can of chickpeas (aquafaba)
• 1 teaspoon lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons dijon mustard
• 1/4 teaspoon salt
• 1/2 cup extra virgin olive oil
• lemon slices and fresh dill, for garnish

Directions

1. In a large mixing bowl, mix the aquafaba with an electric mixer (or use a stand mixer) on high speed for serveral minutes, until the aquafaba is white and fluffy and forms peaks, like whipped egg whites.
2. Using a spatula, gently fold in the lemon zest, juice, mustard and salt.
3. Turn the mixer back on, and slowly drizzle in the olive oil. The oil should emulsify and the hollandaise should be a creamy sauce. Place the mixture in the refrigerator to thicken up.
4. Serve over asparagus, broccoli, tofu benedict, or our vegan omelette recipe.

Ingredients

• 1 cup cooked french lentils
• 1/4 cup marinated artichoke hearts
• 1/3 cup green olives, pitted
• 2 tablespoon capers
• 3 cloves garlic
• 2 teaspoons dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon olive brine
• 1 tablespoon fresh basil or parsley, chopped
• fresh cracked pepper to taste
• 3 tablespoons olive oil

Directions

1. Add lentils, artichoke hearts, green olives, capers, garlic, mustard, lemon juice, brine, fresh herbs, and pepper into a food processor. Pulse until combined.
2. Transfer into a medium bowl. Stir in olive oil.
3. Serve with toasted, crusty bread.
4. Enjoy!

Ingredients

 For the pot roast:

• 1 whole head cauliflower
• 1 lb small red potatoes
• 1 whole bulb fresh fennel (Fennel haters can substitute with a large onion)
• 12 oz baby carrots, or whole carrots cut into finger-sized pieces
• 2-3 branches rosemary
• small bunch parsley
• 3 tablespoons olive oil, plus 1 tablespoon
• 2 tablespoon herbs de Provence
• ½ teaspoon salt
• 2 cloves garlic, finely minced
• ¼ cup tahini
• 1 teaspoon smoked paprika

For the gravy:

• 1 onion
• 1 clove garlic, minced
• 8 oz brown mushrooms (baby bella, crimini, shiitake, etc)
• 1 teaspoon olive oil
• 4 cups veggie broth
• 1/2 cup lentils (red or brown)
• 1/2 cup raw cashews
• 1 tablespoon fresh rosemary leaves, finely minced (or 1 tsp dried)
• ¼ cup nutritional yeast
• ¼ teaspoon ground nutmeg
• salt and pepper, to taste

Directions

1. Preheat the oven to 375 F. Remove the leaves from the cauliflower and place it in a large roasting pan or casserole dish.
2. Cut the potatoes into halves and the fennel bulb into slices. Coat the potatoes, fennel, and carrots with 3 tablespoons of olive oil, ½ teaspoon salt, and herbs de provence, and half the garlic. Spread the vegetables around the head of cauliflower.
3. Mix together the remaining tablespoon of olive oil, garlic, tahini, and smoked paprika. Brush the mixture over the cauliflower.
4. Cover with a lid or foil and bake for 30 minutes. Uncover, and bake for an additional 10-20 minutes. The vegetables are ready when they are soft when pierced with a fork.
5. While the vegetables are roasting, make the gravy. In a sauce pot, boil the lentils and cashews in the vegetable broth for 20 minutes. When they are done, turn the heat to low.
6. In a frying pan, sauté the onions in olive oil for 5 minutes. Add the garlic and mushrooms, and cook for another 2-3 minutes. Add the rosemary and cook until fragrant.
7. Add the onions and mushrooms to the pot with the lentils. Add the rest of the gravy ingredients.
8. Puree the gravy until smooth, using an immersion blender. Alternatively, let the gravy cool, and transfer to a blender and puree until smooth. Then, add the gravy back to the pot to reheat.
9. To serve, slice the cauliflower into wedges. Serve with plenty of gravy.

Ingredients

• 1 19oz can chickpeas, drained and rinsed
• 1 1/4 cups pumpkin puree
• 1/4 cup tahini
• 2 cloves garlic, roughly chopped
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon cumin
• 1 teaspoon curry powder
• pinch of cayenne pepper
• salt to taste
• 1/2 cup cold water

Directions

1. Add all ingredients into a food processor. Blend until completely smooth.
2. Spoon into a bowl. Drizzle with olive oil and garnish with shelled pumpkin seeds, paprika, and fresh cilantro.
3. Enjoy!

Ingredients

• 1/4  cup coconut flour
• 1/2 cup  gluten free oat flour
• 1 teaspoon baking powder
• 2 tablespoons ground flaxseed
• 1/2 mashed  ripe banana
• 1/2 cup water
• 1/2 cup almond milk, or more water

For the toffee sauce:

• 3 Tablespoons raw coconut sugar
• 2 Tablespoons raw tahini
• 1/2 Tablespoon raw coconut nectar
• 1/4 teaspoon vanilla extract
• pinch of Himalayan salt
• 2 Tablespoons filtered water

Directions

1. Mix together all the dry ingredients (except for flax) in a mixing bowl.  Mix the banana, flax and wet ingredients in a separate bowl. Combine wet to dry.
2. Heat a nonstick or ceramic frying pan to medium heat. Let the pan preheat for at least 5 minutes.
3. Pour 2-3 tablespoon sized scoops of batter at a time onto the pan.
4. Cook for 5 minutes, or until the pancakes are no longer shiny and liquidy on top, then flip with a spatula. Cook on the other side, and cook for 3 more minutes. Keep the pancakes on an oven safe plate in a warm oven until ready to serve.
5. For the toffee sauce, whisk together all of the ingredients in a small bowl.
6. Then heat gently in a double boiler until warm, being careful not to burn the sauce. The sauce will thicken as it cooks.
7. Drizzle the warm sauce over the pancakes and serve HOT!
   (Makes 8-10 silver dollar pancakes, or 4-6 medium pancakes.)