Chayote Soup

Ingredients:

2 green onions, chopped
1 clove garlic, minced
1 small serrano pepper, seeded and chopped
1/2 tablespoon oil
2 chayotes, diced
3 cups vegetable stock
3 tablespoons cilantro
salt, to taste

Cook onion, garlic, and pepper in the oil. Add the chayote and stock and cook until tender. Stir in the cilantro and transfer to a blender. Puree until smooth. Return to saucepan and season with salt. Garnish with cilantro before serving.

Spinach and Tofu Stir Fry

Ingredients:

1 teaspoon peanut oil
2 cloves garlic, minced
6 cups chinese water spinach, stems removed
1 cup tofu sheets, cut into strips
3 teaspoons soy sauce or teriyaki sauce
1 tablespoon sesame seeds, toasted
1 teaspoon sesame oil

Cook the garlic in the the oil. Add the spinach and cook until wilted. Add the tofu and soy sauce. Remove from heat and stir in sesame seeds and sesame oil.

Cornbread Waffles with Mushrooms

Ingredients:

1/2 cup cashews, soaked
1/4 cup water
1/2 tablespoon lemon juice
1/2 tablespoon apple cider vinegar
1 clove garlic
2 tablespoons dill
2 tablespoons buffalo sauce

3/4 cup cornmeal
1/2 cup flour
1 tablespoon baking powder
1 tablespoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon thyme
1 tablespoon nutritional yeast
1 jalapeno, finely diced
1 teaspoon salt
1 cup almond milk
2 tablespoons butter flavored coconut oil
1 teaspoon apple cider vinegar

1 tablespoon oil
2 teaspoons cajun seasoning
salt and black pepper, to taste
5 king trumpet (or any other mushrooms), sliced (or seitan or tempeh)

cherry tomatoes, quartered
1 avocado, sliced
2 tablespoons parsley, to taste

Combine sauce ingredients in a blender and blend until smooth, adjusting water as needed. Set aside.

Combine dry ingredients and add the wet ingredients, stirring in the vinegar last. Cook on waffle iron until golden. Set aside, covering to keep warm.

Combine marinade ingredients and brush over the mushrooms. Roast in the oven at 400 until golden brown.

To assemble, plate the waffles and top with sauce, mushrooms, avocado, and tomatoes. Sprinkle with the parsley.

Passion Fruit Mojito

Ingredients:

2 passion fruits
2 tablespoons mint leaves
2-1/2 tablespoons agave
rum flavoring
juice of 1 lime
club soda
ice

Strain the passion fruit juice to separate the seeds. Crush the mint and add to the juice. Stir in agave, rum flavoring, and lime juice. Add club soda and ice before serving. Garnish with lime wedge, mint leaves, and passion fruit seeds.

Pulled Barbecue Mushroom

Ingredients:

1 teaspoon oil
1/2 onion, chopped
4 king oyster mushrooms, cut into thin strips
2 cups shiitake mushrooms, cut into thin strips
1/2 cup barbecue sauce
4 burger buns
beefsteak tomato, cut into slices
arugula
pickles (optional)

Cook onion in the oil until translucent and add the mushrooms. Cook until mushrooms wilt and release their liquid and continue cooking until most of the liquid has evaporated. Add the barbecue sauce and simmer until thickened.

Arrange with the toppings inside the buns.

Vietnamese Style Mango Salad

Ingredients:

1 large unripe mango, cut into matchsticks
1 green onion, sliced
2 tablespoons cashews, roughly chopped
2 tablespoons cilantro, chopped

juice of 1 small lime
1 tablespoon soy sauce
1 tablespoons rice syrup
1 thai chili, seeded and minced
1 small clove garlic, minced
1-1/2 tablespoons peanuts, crushed

Combine salad ingredients and dressing ingredients. Toss them together or sprinkle with the dressing before serving.

Blueberry Superfood Salad

Ingredients:

beet, thinly sliced
kale, chopped
broccoli florets, finely chopped
basil leaves, roughly chopped
lime juice
carrot, cut into matchsticks
blueberries
avocado, sliced

1/4 cup blueberries
1/2 inch ginger
2 tablespoons apple cider vinegar
1 tablespoon agave
salt and black pepper
1/4 cup olive oil

sunflower seeds
pumpkin seeds
flax seeds
chia seeds
hemp seeds
puffed quinoa
almonds (optional)
goji berries (optional)

Roast the beets and set aside to cool.

Combine the kale, broccoli, and basil. Toss with the lime juice. Arrange the remaining veggies on top.

Combine dressing ingredients in a blender and blend until smooth, adding water as needed. Sprinkle over the salad and top with the seeds.