Plant-Based Pink Sauce

Vegan Pink Sauce


Cook and Prep Time: 25-30 minutes
Serves: 3-4

You Need


• 28oz. Crushed Tomatoes
• 6-8 cloves Garlic, sliced
• 1 Yellow Onion, diced
• 1 T Dried Oregano
• 1 T Dried Thyme
• 1 T Smoked Paprika
• 1 T Onion Powder
• 1 T Garlic Powder


For the Cream

• 5 oz. can Coconut Cream
• 1 T Miso Paste
• 1 T Nutritional yeast
• 1 T Water

DIRECTIONS

  1. Rinse and chop the produce accordingly. Cook your pasta according to package instructions. Then, set aside until Step 5.
  2. Make the cream. Add ingredients to blender and pulse until smooth.
  3. Make the sauce. Set a large pot to medium heat. Once hot, add garlic and onion, stirring occasionally to avoid burning. Cook until onion is translucent, about 4-5 minutes.
  4. Add tomatoes and spices. Season with a pinch of salt and pepper. Bring mixture to a boil, then cover and reduce heat to a simmer. Allow sauce to cook for at least 20 minutes before serving, stirring occasionally. You can simmer for longer for a richer flavor.
  5. About 5 minutes before serving, add the cream and stir to combine. Bring to a simmer and allow flavors to marry. Season with salt and pepper as needed.
  6. Add 1 spoonful of sauce to the pasta and toss to combine. Distribute pasta evenly among serving bowls. Top with sauce. Garnish with fresh chopped basil leaves. Enjoy!

Cilantro Lime Pesto

Cilantro Lime Pesto

Cook and Prep Time: 5 minutes

Serves: 2 cups

You Need

  • 1 Bunch Cilantro, roughly chopped
  • ½ cup Peanuts
  • ½ cup Mint, roughly chopped
  • 3-4 cloves Garlic, roughly chopped
  • ½ inch piece Ginger, roughly chopped
  • Zest of 1 Lime
  • Juice of 1 Lime
  • 1 T Tamari
  • 1 T Tahini
  • 1-2 T Vegetable Stock or Water, or more as needed
  • Salt & Pepper, as needed

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add the peanuts to a food processor, and blitz into small pieces
  3. Add the rest of the ingredients to your food processor, and blitz until a sauce has formed.  Add vegetable stock or water as needed to thin.
  4. Store in a glass jar for 5-6 days, or store in the freezer for up to 5-6 months.  Enjoy!

Sweet Potato Black Bean Burgers

Sweet Potato Black Bean Burgers

Cook and Prep Time: 1 hour

Serves: 8-10

You Need

  • 2 Sweet Potatoes
  • 29oz. Black Beans, rinsed & drained
  • 1 Red Onion, diced
  • 6-8 cloves Garlic, minced
  • 1 cup Rolled Oats
  • 1 T Smoked Paprika
  • 1 T Ground Cumin
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 2 t Dried Oregano
  • 1 T Tamari
  • Salt & Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat your oven to 400˚F.
  2. Cut the sweet potatoes in half lengthwise, and place face-down on the baking tray.  Bake for 30 minutes, until fork-tender.
  3. Once the sweet potatoes cool, peel the skin and add them to a large mixing bowl, with the rest of the ingredients.  Mix well, until evenly combined.
  4. Once mixed, form about ½ cup of the mixture into evenly-sized patties.  Then, place them onto your lined baking tray.  Then, bake for 25-30 minutes, flipping half way.
  5. Serve with toasted buns, salad, and your favorite burger toppings.  Enjoy!

Kidney Bean Pepperoni

Kidney Bean Pepperoni

Cook and Prep Time: 45-50 minutes

Serves: about 30 slices

You Need

  • 15oz. Kidney Beans, rinsed & drained
  • 2 t Garlic Powder
  • 1 t Fennel Seeds
  • 1 t Mustard Powder
  • 2 t Smoked Paprika
  • ¼ t Star Anise
  • 2 t Coconut Sugar or Date Sugar
  • 2-3 t Red Chili Flakes
  • Salt & Pepper, to taste

DIRECTIONS

  1. Line 1 baking tray and preheat your oven to 400˚F.
  2. Add all of your ingredients to a food processor, and pulse until smooth.  Scraping down the sides as needed.  Adjust seasonings as needed.
  3. Transfer the mixture to a lined baking tray.  Spread the mixture out evenly, so that it is about ¼ inch thick (you can go thinner if you want, so long as the thickness is as uniform as possible).
  4. Bake for about 25 minutes, until it has slightly dried out and golden brown.
  5. Then, take a small cookie cutter to cut out each piece of “pepperoni.”
  6. Feel free to add them to pizzas, sauces or chili.  Enjoy!

Chickpea Shakshuka

Chickpea Shakshuka

Cook and Prep Time: 30-35 minutes

Serves: 3-4

You Need

  • 1 large can Chickpeas, rinse and drained
  • 1 large can Tomato Puree
  • 1 cup Vegetable stock
  • 4-5 cloves Garlic, minced
  • 1 Bell Pepper, diced
  • ½ cup Onion, diced
  • 1 tbsp. Cumin
  • 1 tbsp. Smoked Paprika
  • 1 tsp. Ground Coriander
  • 1 tbsp. Coconut Nectar OR Maple Syrup
  • 1 tbsp. Chili Powder
  • 1 tbsp. Cayenne Pepper (optional)
  • ¼ cup Chopped Kalamata Olives
  • Salt, to taste
  • Black Pepper to taste
  • 1 Lemon, juiced
  • 1 t Olive Oil or Vegetable Stock, for sautéing

For serving:

  • Chopped Parsley or Cilantro, for garnish
  • Brown Rice or Riced Cauliflower, for serving
  • Lemon Wedges

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large rimmed skillet to medium heat.  Add olive oil.  Once hot, add bell pepper, onion, and garlic.  Cook for 4-5 minutes, stirring frequently, or until onion is translucent.
  3. Add tomatoes and spices.  Stir to combine.  Bring to a simmer and cook for 2-3 minutes, stirring occasionally to avoid burning.
  4. Add chickpeas and chopped olives, and stir to combine.  Lower the heat and cover.  Cook for 15-20 minutes, until flavors begin to marry. 
  5. Adjust seasonings accordingly.  Add lemon juice and maple syrup, and stir to combine.
  6. Optional, if your pot or pan is oven friendly, add to the oven for 5 minutes to brown the top.
  7. Remove from heat.  Serve with brown rice or riced cauliflower.  Garnish with fresh herbs.  Enjoy!

Thai Noodle Salad

Thai Glass Noodle Salad


Cook and Prep Time: 30 minutes
Serves: 4-6


You Need

• 6 oz. Glass Noodles
• ½ Red Cabbage, shredded
• 1 Red Bell Pepper, sliced
• 1 cup Shitake Mushrooms, sliced
• 1 Red Onion, sliced
• 5-6 cloves Garlic, sliced
• 3 Scallions, sliced
• 2 Carrots, shredded
• 1 cup Edamame, shelled
• ½ bunch Cilantro, chopped
• Roasted Peanuts, for garnish
• Sriracha, for Garnish
• Sesame Seeds, for garnish
• Lime Wedges, for garnish


For the Sauce


• 2 cloves Garlic
• 1-inch piece Ginger, grated
• 2 T Peanut Butter
• 1 Orange, juiced
• 1 Lime, juiced
• 2 T Tamari
• 1-2 T Maple Syrup
• 1 T Tahini

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Prepare the noodles according to package instructions. Then, strain the noodles and run under cold water.
  3. Set a sauté pan to medium heat. Once hot, sauté mushrooms, garlic, and onion for 5-6 minutes, until softened and onion is translucent.
  4. Meanwhile, make the sauce. Take all the sauce ingredients and pulse in a blender until smooth.
  5. Add chopped vegetables, edamame, sautéed vegetables, and noodles to a large bowl. Pour the sauce over the top and toss to even coat.
  6. Garnish with your desired toppings when serving. Enjoy!

Carrot, Ginger, & White Bean Soup

Carrot, Ginger, & White Bean Soup


Cook and Prep Time: 35-40 minutes
Serves: 4-5


You Need

• 5-6 cloves Garlic, minced
• 1 Yellow Onion, chopped
• 3 tbsp. Ginger, peeled and minced
• 15oz. can Cannellini Beans, rinsed and drained
• 1 bunch Scallions, chopped, white and greens separated
• 1 Orange, juiced
• 1 lb. Carrots, chopped roughly
• 24+ oz. Vegetable Stock or Water (more may be needed)
• Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste
• Pesto, Chopped Nuts, or Fresh Herbs (optional, for garnish)
• 1 dollop Coconut Milk or Coconut Cream, for garnish


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Heat a large pot or Dutch Oven over medium heat. Once hot, add onions. Sprinkle a pinch of salt, and stir to combine. Cook until onion has softened and fragrant, stirring occasionally, 4-5 minutes.
  3. A ginger and garlic, and stir to combine, cook for 1 minute more, until fragrant.
  4. Add the stock, orange juice, beans, and carrots. Bring mixture to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 25 minutes, until carrots have softened.
  5. Allow soup to cool slightly. Then, using an immersion blender, blend until soup is smooth. Season with salt and pepper to taste. Alternatively, you can blend your soup in batches using a standard blender.
  6. Plate soup, and garnish with desired toppings! Enjoy!

Chili Sweet Potato Fudge

Chili Sweet Potato Fudge

Cook and Prep Time: 45 minutes
Serves: 8-10 squares


You Need


• 4 cup Mashed Sweet Potato
• 1 c Cocoa Powder
• 2 T Maple Syrup
• 2 T Dairy-Free Milk
• 1 Flax Egg
• 1 T Nut Butter of Choice
• 2 T Tahini
• 2 t Chili Powder
• 2 t Cinnamon
• ½ t Vanilla Extract
• Salt, to taste
• Red Pepper Flakes, to taste (optional)


DIRECTIONS

  1. Make the sweet potato puree. Halve the potatoes, and place them flat-side down on baking tray. Add them to a preheated oven set to 400˚F for about 45 minutes, until soft. Remove them from the oven, and let cool for 5 minutes. Then, mash the potatoes with a potato masher, or pulse them in a food processor.
  2. In a large mixing bowl, combine the sweet potato puree, flax egg, maple syrup, nut butter, vanilla extract, and tahini. Stir to combine.
  3. Then, add the cocoa powder, salt, cinnamon, and chili powder. Whisk to combine.
  4. Add batter to a lined baking dish. Top with walnuts and chocolate chips.
  5. Then, bake at 350˚F for about 30 minutes. Then, let cool for about an hour.
  6. Enjoy!

Lemon-Tahini Lentil Salad

Lemon-Tahini Lentil Salad

Cook and Prep Time: 30 minutes

Serves: 2

You Need

For the Lentils

  • 1 cup Green or French Lentils
  • 2 cups Vegetable Stock or Water
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1 t Ground Cumin
  • 2 t Ground Coriander
  • 1 t Dried Oregano
  • 1 t Dried Thyme
  • Salt & Pepper, to taste

For the Dressing

  • 3-4 cloves Garlic
  • ½ cup Parsley
  • 1 Lemon, juiced
  • 1-2 T Tahini
  • Salt & Pepper, to taste
  • Water, as needed (optional)

For the Salad

  • 1 English Cucumber, diced
  • 10 Cherry Tomatoes, halved
  • ¼ Red Onion, diced
  • ½ cup Olive Tapenade OR Chopped Kalamata Olives
  • ½ c Parsley, chopped

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the lentils.  Add the lentils, vegetable stock, and spices to a small pot.  Stir to combine and bring to a boil.  Then, cover, and reduce the heat to a simmer.  Cook for 20 minutes, until lentils are tender and liquid has been absorbed.
  3. Make the dressing.  Combine all the ingredients in a blender and pulse until smooth.  Add 1 T of water at a time to thin as needed.
  4. Make the salad.  To a large bowl, add the cooked lentils, cucumber, cherry tomatoes, red onion, olives, parsley, and your dressing.  Toss it all to combine.
  5. Serve with wraps, in a pita, or as a side.  Garnish with lemon juice and fresh basil.  Enjoy!

BBQ Pulled Mushrooms

BBQ Pulled Mushrooms


Cook and Prep Time: 30 minutes
Serves: 4

You Need


• 4 cups Oyster Mushrooms, chopped
• 1 Red Onion, chopped
• 5-6 cloves Garlic, minced
• 1 T Garlic Powder
• 1 T Onion Powder
• 1 T Ground Cumin
• 2 t Smoked Paprika
• 2 t Cayenne Pepper (optional)
• 1/2 – 1 c BBQ Sauce
• Salt & Pepper, to taste
• 1 t Extra Virgin Olive Oil


DIRECTIONS

  1. Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 425˚F.
  2. Add your garlic, onion, and mushrooms to a baking tray. Add spices and olive oil, and toss to coat. Then, bake for about 20 minutes, until the edges of some of the mushrooms and onions get crispy.
  3. Then, set a skillet to medium-high heat. Add the vegetables and your BBQ sauce. Cook until the mixture is fragrant and the sauce has thickened to your liking, 3-5 minutes.
  4. Serve in sandwiches, tacos, burritos, nachos, or anything else you can dream of! Enjoy!