Lasagna Spaghetti Squash

Ingredients:

1 spaghetti squash
1 teaspoon grapeseed oil

1/2 cup cashews, soaked
1 tablespoon lemon juice
1 tablespoon nutritional yeast
1 clove garlic
2 teaspoons onion powder
salt and black pepper
spinach, chopped

1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 package crimini mushrooms, sliced
1 teaspoon oregano
2 teaspoons basil
1/4 teaspoon sage
1 teaspoon rosemary
1 teaspoon sugar
1/2 teaspoon fennel seeds
1 large roma tomato, diced
3/4 cup passata
1 teaspoon red wine vinegar
salt and black pepper, to taste
2/3 cup vegan italian style sausages, diced (optional)

3 tablespoons panko
1/4 cup vegan mozzarella, shredded
2 tablespoons vegan parmesan cheese
2 tablespoons parsley, chopped

Cut the squash in half lengthwise and scoop out the seeds. Brush with oil and bake, cut side down for 40 minutes at 375 or until tender. Flip over and fray with a fork.

Meanwhile, combine cashew, garlic, lemon juice, nutritional yeast, garlic, onion powder, and black pepper in a blender and puree until smooth, adding water as needed. Transfer to a bowl and stir in the spinach. Set aside.

Cook onion and garlic in the oil and add the mushrooms. When the mushrooms release their liquid add the seasonings and stir until aromatic. Add the tomato and cook until mushy, then stir in the passata. Bring to a simmer and add the vinegar, salt, and pepper, and add in the sausage if using.

Stir the vegan ricotta and spinach mixture into the spaghetti squash and top with the tomato mixture. Sprinkle with the panko and cheeses. Broil until the cheese melts and garnish with the parsley before serving.

TVP Burgers

Ingredients:

1 cup textured vegetable protein
1/4 cup rolled oats, roughly ground or chopped a few times
1/2 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon celery seed
3/4 cup hot water
1 tablespoon tomato paste or barbecue sauce
1 tablespoon soy sauce
1 tablespoon nut butter
1 tablespoon nutritional yeast
1/4 cup whole wheat flour
1 egg replacer (optional)
salt

Combine the protein and oats with the seasonings and stir in the hot water. Set aside for at least 20 minutes and add all the remaining ingredients, adding more water as needed.

Divide the mixture in four and shape into patties. Cook on each side until golden brown.

Serve with buns, greens, tomatoes, and sauce.

Jamaican Potato Curry

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
1 carrot, diced
3 cloves garlic, minced
1 habanero pepper, seeded and minced
1 bay leaf
2 teaspoon ginger, minced
1 teaspoon turmeric
1-1/2 teaspoon cumin
1 teaspoon coriander
1 teaspoon thyme, chopped
a pinch of allspice
1 tomato, chopped
2 russet potatoes, diced
1 cup vegetable stock
1 cup coconut milk
1 cup chickpeas
1/2 cup peas
salt, to taste

Cook onion in the oil. Add the carrot then the garlic, habanero, bay leaf, and ginger. Stir in the turmeric, cumin, coriander, thyme, and allspice. When they are aromatic, add the tomatoes and cook until they are slightly softened, then add the potatoes, stock, and coconut milk. Cover and simmer until potatoes are tender. Mash some of the potatoes if desired and add the chickpeas, peas, and salt.

Serve with basmati rice or coco bread.

Cocoa Butter Cookies

Ingredients:

2/3 cup sugar
4 ounces cocoa butter
pinch of salt
1/2 teaspoon vanilla
1 egg replacer
1/4 teaspoon baking powder
1-1/4 cup all purpose flour
1 tablespoon almond milk

In a spice grinder or blender, grind the sugar until it is powdered.

Melt the cocoa butter and stir in the sugar, salt, vanilla, egg replacer, baking powder, and flour. Then add the almond milk.

Refrigerate the mixture for about ten minutes before rolling into small 1/2 tablespoon balls and placing on parchment paper.

Bake at 400 for about 8 minutes.

Jap Chae Salad

Ingredients:

1-1/2 cups glass noodles
1 bag baby spinach
1 cup mung bean sprouts
1 teaspoon oil
1/2 onion, thinly sliced
1 orange or yellow bell pepper, cut into thin strips
1 small carrot, cut into matchsticks (optional)
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1/2 tablespoon korean chili flakes
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sesame seeds, toasted
sesame chili oil, to taste

Prepare the glass noodles, rinse under water, and cut them a few times. Set aside to cool.

Cook the onion and garlic in the oil. Add the bell pepper and carrot and stir fry for two minutes on high heat. Add the spinach and cook for an additional minute.

Combine the noodles, sprouts, and stir fried veggies. Toss with the remaining dressing ingredients. Serve warm, cold, or room temperature.

Jammie Dodgers

Ingredients:

3/4 cup all purpose flour
1/4 cup almond meal
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/3 cup vegan butter or refined coconut oil
3 tablespoons almond milk
1 teaspoon vanilla
a few drops of almond extract
1/2 cup strawberry jam

Combine flour, almond meal, sugar, salt, and baking powder in a bowl and stir in the butter, almond milk, vanilla, and almond extract.

Refrigerate dough for 10 minutes and roll out dough into about 1/4 inch. Cut with round cookie cutter and place on baking sheet.

For half the cookies, use a smaller cookie cutter to punch out a small circle in the center.

Bake the cookies at 350 for about 10 minutes, until golden then set aside to cool.

Spread some jam on the bottom pieces of cookie and sandwich with the other cookies, pressing lightly.

Keep refrigerated.

Vegan Quiche

Ingredients:

1 block tofu
1/2 cup cashews, soaked
1/4 cup nutritional yeast
2 cloves garlic
1 tablespoon olive oil
a pinch of turmeric
3 tablespoons arrowroot powder
1/2 teaspoon baking soda
a pinch of red pepper flakes
salt and black pepper, to taste
2/3 cup water
1 leek, chopped
1 bag baby spinach roughly chopped
1/4 cup sun dried tomatoes, chopped (optional)
1/2 cup vegan cheese shreds
2 teaspoons herbs de provence
pie crust or puff pastry

In a food processor, combine tofu, cashews, nutritional yeast, garlic, olive oil, turmeric, arrowroot powder, baking soda, red pepper, salt, and black pepper. Slowly add the water.

Transfer to a bowl and stir in the leek, spinach, tomatoes, cheese, and herb.

Press the crust into a round pan and pour the mixture over it. Cover and allow to cook for 30 minutes, then uncover and cook an additional 10 minutes until the top is golden.

Allow to cool for 10 minutes before cutting.

Soba Noodles with Eggplant and Mango

Ingredients:

1/4 cup rice vinegar
1 tablespoon honey
salt, to taste
1 clove garlic, crushed
1 red chili, minced
1 teaspoon sesame oil
zest of 1 lime
juice of 2 limes

2 medium eggplants, quartered and sliced
1 package green tea or pain soba noodles
1 medium mango, diced
1 cup basil leaves, chopped
1 cup cilantro, chopped
1 small red onion, thinly sliced

Combine dressing ingredients and set aside.

Salt the eggplants and set aside for half an hour. Squeeze out their liquid and toss with some oil. Bake until they are tender then set aside to cool.

Cook the soba noodles and rinse. Set aside to cool.

Combine the noodles, eggplants, mango, basil, cilantro, and red onion. Toss with the dressing. Serve cold.

Black Eyed Peas and Collard Green Stew

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 carrot, diced
2 stalks celery, diced
1 small green bell pepper, finely chopped
1 jalapeno, minced
2 roma tomatoes, chopped
2 cups vegetable stock
2/3 cup tomato puree
1-1/2 cup black eyed peas, soaked
1/2 tablespoon cajun seasoning
1/2 teaspoon thyme
5 large collard green leaves, ribs removed and roughly chopped
2 vegan andouille sausages, sliced
salt, to taste
tobasco sauce, to taste

Cook the onion in the oil and add the garlic and bay leaf. Then stir in the carrot, celery, bell pepper, and jalapeno.

When vegetables are tender, add the tomatoes and cook until softened. Then pour in the stock, puree, and black eyed peas. Cover and bring to a simmer, then add the cajun seasoning and thyme.

When beans are tender,, add the greens and sausage pieces. Cook an additional 5 minutes and season with salt and hot sauce.

Serve with long grain rice.

Sweet Potato Kibbeh

Ingredients:

1 large sweet potato, diced
3/4 cup fine bulgur
1 large onion
salt, to taste
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
2 cloves garlic, minced
1/3 cup cilantro, finely chopped
1/4 cup flour
1/4 cup olive oil

Bake or boil the sweet potatoes and strain. Transfer to a bowl and mash with a potato masher.

Meanwhile, boil 1-1/4 cup water and remove from heat. Add some salt and the bulgur. Cover and let the bulgur cook.

Generously grease a casserole dish. Cut the onion in half. Thinly slice half of the onion and sprinkle in the dish. Grate or puree the remaining onion.

To the potato, add the cooked bulgur, grated onion, salt, cumin, coriander, paprika, pepper, garlic, cilantro, and flour. Fold until well concorporated.

Place the potato mixture over the sliced onions and press down. Score diamond shapes with a knife and bake for 50 minutes at 400. 15 minutes before removing from the oven, drizzle the olive oil over the surface and continue baking (broil if needed) until browned and crispy.

Allow to set 10 minutes before cutting.

Serve with salad.

Moroccan Carrot and Chickpea Salad

Ingredients:

2 teaspoons cumin seed
1/4 cup olive oil
juice of 1 lemon
1 tablespoon honey
salt and cayenne pepper, to taste

2 large carrots, sliced thinly on a mandolin
2 cups chickpeas
5 medjool dates, roughly chopped
1/3 cup mint leaves, roughly chopped
2 tablespoons slivered almonds, toasted
2 tablespoons slivered pistachios, toasted

Combine dressing ingredients and set aside.

Toss carrots, chickpeas, dates, and mint together. Toss with the nuts and dressing before serving.

Botswanan Pumpkin Soup

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 tablespoon paprika
3 cups pumpkin, diced
1 potato, peeled and diced
1 small sweet potato, peeled and diced
4 cups vegetable stock
1 granny smith apple, peeled and diced
4 sage leaves
2 sprigs thyme
1 cinnamon stick
1/2 cup raw cashews, soaked
3/4 cup coconut milk
salt and black pepper

Cook the garlic and onion in the oil. Stir in the cumin, chili powder, and paprika. Add the pumpkin, potato, and sweet potato as well as the stock. Bring to a simmer and add the apple, cinnamon, sage, and thyme. Cover and allow the vegetables to cook thoroughly.

Transfer the mixture to a blender along with the cashews, removing the cinnamon stick in the process. Puree until smooth and return to saucepan. Add the coconut milk and season with salt and pepper.

Spice Cookies

Ingredients:

2/3 cup sugar
1/3 cup coconut oil
 1/4 cup almond milk
1 teaspoon vanilla bean paste
zest of 1 orange
zest of 1 lemon
2 tablespoons lemon juice
1/2 vegan egg
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cocoa powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
a pinch of clove
4 ounces dark chocolate, finely chopped
1/2 cup walnuts, chopped
1/4 cup dried currants or cranberries, roughly chopped
1/4 cup powdered sugar
1 tablespoon lemon juice

Combine sugar, coconut oil, and almond milk and give a stir. Add the vanilla, orange, and lemon.

Stir in the dry ingredients and fold in the chocolate, walnuts, and dried fruit.

Divide into 6 large cookies or 12 smaller ones and refrigerate for about 1 hour. Bake at 375 for 15-20 minutes.

Whisk powdered sugar with the lemon juice. When cookies are cooled, drizzle the glaze over them.

Potato Focaccia

Ingredients:

2 teaspoons yeast
2 teaspoons sugar
3-1/2 cups bread flour
1-1/2 cup warm water
1/2 cup potato, mashed
1/4 cup olive oil
2 teaspoons salt
2 teaspoons garlic powder (optional)
1 sprig rosemary, chopped (optional)
1 small potato, sliced with a mandolin (optional)


Combine dry ingredients and add the water, potato, oil, half the salt and garlic powder. Knead adding more water or flour as needed until dough is tacky.

Cover and let rise 1-1/2 hours or overnight.

Punch down the dough and place on a hot stone or greased baking sheet, making indentations with fingers. Drizzle with a bit more olive oil and top with the potato, rosemary, and more salt.

Bake at 425 for 20 minutes.

Asian Rice Vermicelli Salad

Ingredients:

2 cups rice noodles
1 carrot, cut into matchsticks
2 cucumbers, cut into matchsticks
small wedge of red or white cabbage, shredded
2 green onions, sliced
1/3 cup wakame or nori, cut into small pieces
2 tablespoons pickled ginger, cut into thin strips
1-1/2 tablespoons black sesame seeds

2 tablespoons tahini
1 tablespoon honey
1 teaspoon sesame oil
1-1/2 tablespoon rice vinegar
3 tablespoons tamari
sriracha, to taste

Cook the rice noodles and drain. Rinse under cold water. When they are cool enough to handle, cut them into small pieces. Toss with the remaining salad ingredients.

Whisk together dressing ingredients and toss into the salad.

Gin Thoke

Ingredients:

3 inches ginger, grated or julienne
juice of 2 limes
2 cloves garlic, thinly sliced
1 tablespoon peanut or unroasted sesame oil
quarter of a small white cabbage, shredded
1 head iceberg lettuce, roughly chopped
2 small tomatoes, diced or cut into wedges
1 cucumber, diced
1 green chili, minced
a handful of cilantro
1/4 cup peanuts, chopped
1 tablespoon sesame seeds, toasted
2 tablespoons soy sauce
1 teaspoon chili oil
juice of 2 limes
1/2 cup baked chickpeas
1/2 cup baked split peas
2 tablespoons fried onions

Combine the ginger and lime juice and set aside for a few hours or overnight.

Fry the garlic until crispy and set aside.

Combine cabbage, lettuce, tomato, cucumber, cilantro, and chili.

Whisk the oil with the ginger lime juice mixture, soy sauce, and chili oil. Toss with the salad, sesame seeds, and peanuts. Top with the fried garlic, onion, chickpeas, and split peas.

Vegan Pumpkin Pie

Ingredients:

1 cup oats
1/2 cup almond meal
1/3 cup dates
1/3 cup almond butter
2 tablespoons coconut oil
1/4 teaspoon salt
2 tablespoons almond milk

16 ounces pumpkin puree
3/4 cup cashews, soaked
1/3 cup almond milk
1/2 cup maple syrup
2 teaspoons lemon juice
1 tablespoon arrowroot powder
3 teaspoons pumpkin pie spice
1/2 teaspoon vanilla bean paste
1/4 teaspoon maple extract
1/4 teaspoon salt

Run the crust ingredients through a food processor until doughy. Add more almond milk as needed. Press into a pie pan.

Combine remaining ingredients in a blender and puree until smooth. Pour over the crust.

Bake at 400 for 10 minutes then 350 for 25 minutes. Refrigerate to cool before cutting.

French Onion Cheese Bread

Ingredients:

1 large onion, thinly sliced
1 french baguette, sliced
vegan butter
2 cloves garlic, minced
3 sprigs thyme
1 tablespoon sugar
salt and black pepper, to taste
1 tablespoon balsamic vinegar
1 cup vegan gruyere or mozzarella
1/2 teaspoon thyme

Caramelize the onion, add the garlic, thyme, sugar, salt, pepper, and vinegar and cook until liquid us reduced. Set aside.

Spread the butter on both sides of bread and place on baking sheet. Divide the onion mixture between the bread slices and sprinkle with the cheese. Sprinkle with more black pepper and some dried thyme.

Tomato Galettes

Ingredients:

1 tablespoon olive oil
2 cups cherry tomatoes
1 clove garlic, minced
1 zucchini, diced
2/3 cup corn
salt and black pepper, to taste
1 tablespoon herbs d provence
3 green onions, sliced
3 slices vegan cheese
2 tablespoons vegan parmesan
puff pastry or pie crust

Heat the oil in a skillet and add the cherry tomatoes, cover and allow to cook until the tomatoes are charred on one side before moving. When the tomatoes begin to burst, stir in the garlic and zucchini. Allow zucchini to cook for about 5 minutes and add the corn, salt, pepper, and herbs. Cook until most of the liquid is gone. Remove from heat and stir in the green onion.

Divide dough into six pieces and roll out. Place half a cheese slice on the bottom of each and top with the vegetable mixture. Then sprinkle with the parmesan. Fold the edges around the vegetable mixture and pleat the edges. Brush the sides with oil.

Bake 30-40 minutes at 400.

Olive and Artichoke Tart

Ingredients:

9 inch pie crust or puff pastry
2/3 cup water
3/4 cup cashews, soaked
1-1/2 cup cannellini beans
1 tablespoon mustard seed
juice of 1 lemon
2 cloves garlic
3 tablespoons nutritional yeast
2 tablespoons arrowroot powder or egg replacer
1 teaspoon oregano
2 teaspoons thyme
1-1/2 teaspoons basil
salt and black pepper, to taste
1-1/2 cup artichoke hearts
1/2 cup kalamata olives, pitted
3/4 cup peas

Press the pastry into the pie or tart pan and set aside.

In a blender, combine water, cashew, beans, mustard, lemon, garlic, yeast, arrowroot, and the herbs. Puree until the mixture is smooth.

Spread half the bean mixture into the pan and sprinkle with about 2/3 of the artichokes, olives, and peas. Spread remaining bean mixture over it and then the remaining veggies.

Bake for 40 minutes at 400. Allow to set for 10 minutes before cutting.

Mushroom Barley Risotto

Ingredients:

1 cup barley, soaked
2 cups vegetable stock
1 teaspoon grapeseed oil
2 cloves garlic, minced
1/2 onion, chopped
3 sprigs thyme
3 bay leaves
4 large portobello mushrooms, scraped and chopped
15 button or crimini mushrooms, quartered
10 shiitake mushrooms, sliced
2 tablespoons vegan parmesan or manchego
salt and black pepper, to taste

Cook the barley in the stock and a bit of salt.

Meanwhile, cook the garlic and onion in the oil. Add the thyme, bay leaves, and the mushrooms. When the mushrooms release their liquids, add the barley and cook until liquids are absorbed. Season with salt and pepper and stir in the cheese. Garnish with more thyme.

Sweet Potato Chili Cheese Fries

Ingredients:

1/2 cup raw cashews, soaked
1 tablespoon tomato paste
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon chipotle (optional)
1/4 teaspoon turmeric
3 tablespoons nutritional yeast
1 tablespoon lime juice
salt, to taste
1/2 cup water
1 jalapeno, seeded and minced

1 large sweet potato cut into fries
1 tablespoon coconut oil
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
a pinch of cayenne
2 cups vegan bean chili
3 tablespoons cilantro
1/2 small red onion, thinly sliced
1 avocado, sliced
pickled jalapenos

In a blender combine all the queso ingredients except for the jalapeno and puree until very smooth, adding more water as needed. Transfer to a bowl and stir in the jalapeno. Set aside.

Toss the sweet potato with the coconut oil and spices. Bake at 400 for about 35 minutes or until crispy and golden.

Meanwhile, heat the chili.

Place the potatoes on the base of a platter and top with the beans and queso. Garnish with cilantro, red onion, avocado, and jalapenos.

Vegan Lemon Tarts

Ingredients:

1 cup dessicated coconut
1/4 cup oats
1 cup almond flour
2 tablespoons coconut sugar
pinch of salt
6 tablespoons coconut oil
1 cup cashews, soaked
zest of 1 meyer lemon
1/2 cup meyer lemon juice
1/4 cup agave
1/2 teaspoon vanilla
berries

Combine coconut, oats, and almond flour in a blender or grinder and pulse until powdered. Transfer to a bowl and stir in 2 tablespoons of the coconut oil and mix until it holds together, adding more as needed.

In a blender, combine remaining coconut oil, cashews, lemon zest and juice, agave, vanilla, and a pinch of salt. Puree until smooth.

Press the crust mixture into a mini muffin pan and top with the lemon mixture. Sprinkle with a bit of coconut sugar if desired. Bake at 350 for 10 minutes.

Allow to cool before removing from the pan and refrigerate until cool. Top with berries before serving.

Plantain and Red Bean Salad

Ingredients:

1 tablespoon coconut oil
2 ripe plantains, diced
1-1/2 cup red beans
1-1/2 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 jalapeno or habanero, seeded and minced
1 avocado, diced

3 tablespoons cilantro, chopped
1 teaspoon agave
juice of 1 large lime
1 tablespoon avocado oil
salt and black pepper, to taste

Sautee the plantains in the oil for about 5 minutes and set aside to cool.

Combine the plantains with the remaining ingredients and add the dressing and avocado before serving.

Mushrooms with Sage and Pine Nuts

Ingredients:

2 tablespoons pine nuts
3 packs cremini mushrooms, sliced
3 cloves garlic, minced
5 sage leaves, minced
2 tablespoons olive oil
salt and black pepper, to taste
2 tablespoons parsley, finely chopped
balsamic reduction, to taste

Toast the pine nuts in a large frying pan and set aside.

Cook the mushrooms in the frying pan until they release their liquid. Add the garlic and sage and cook until the liquid has evaporated. Add the olive oil, salt, and black pepper. Remove from heat and stir in the pine nuts and parsley. Drizzle with the balsamic reduction.

Mango Kiwi Raspberry Popsicles

Ingredients:

2 kiwis
1 small mango
1 pack of raspberries
agave, to taste

Blend the kiwis with enough water to run them in the blender, adding agave.

Divide between popsicle molds, add the sticks and freeze.

Repeat steps with remaining fruits, adding the layers and freezing in between.

Sweet Vermicelli

Ingredients:

1 tablespoon butter
2 ounces vermicelli nests
1 cup water
a pinch of salt
1/3 cup sugar
1 teaspoon rosewater
1/4 teaspoon vanilla
2 tablespoons walnuts, toasted and chopped
2 tablespoons almonds, toasted and chopped
2 tablespoons pistachios, toasted and chopped

Melt the butter in a skillet and add the vermicelli. Stir until browned and add the water, salt, and sugar. Bring the water to simmer and cook until vermicelli is al dente. Stir in the rosewater and vanilla.

Pour into flat serving plate and garnish with the nuts. Serve warm.

Vegan Pesto Egg and Cheese Bagel

Ingredients:

1/3 cup chickpea flour
3/4 cup water
1 teaspoon salt
1 tablespoon nutritional yeast
1 everything bagel
1 tablespoon basil pesto or tomato pesto
1/4 cup arugula
1 slice smoked vegan cheese
1 slice beefsteak tomato (optional)
1/2 avocado sliced

Whisk chickpea flour. water, salt, and nutritional yeast. Bake this batter until golden brown.

Cut and toast the bagel and spread the pesto over the bottom portion. Top with the arugula, chickpea egg, vegan cheese, tomato, and avocado. Cut in half before serving.