Spiced Tomato Soup
Cook and Prep Time: 25 minutes
3 lbs. Tomatoes, roughly chopped 3 cups Water or Vegetable Stock 6-8 cloves Garlic, minced 1 Yellow Onion, diced 1-inch Ginger, minced 1 Red Bell Pepper, diced 2 t Ground Coriander 1 t Ground Cumin 15 oz. Cannellini Beans, rinsed and drained Extra Virgin Olive Oil or Vegetable Stock, for sautéing For Serving
Chopped Parsley Chopped Cilantro Chopped Basil Pine Nuts Red Chili Flakes Toasted Sourdough Bread
Rinse and chop the produce accordingly. Set a pot or Dutch Oven to medium heat. Once hot, add the bell pepper and onion, and cook for 7-8 minutes, until softened. Add the garlic and ginger, and cook for 1-2 additional minutes, until fragrant. Then, add the ground coriander and cumin, and cook for 1 minute. Add the tomatoes, beans, and vegetables stock. Bring the pot to a mixture and partially cover. Cook for about 10 minutes. Using an immersion blender, puree the soup until smooth and creamy. Serve the soup, and top with your desired garnishes. Enjoy!
Plant-Based Sloppy Joes
Cook and Prep Time:30-40 minutes
1 cup Dry Green Lentils + 2 cups Water 1 White Onion, diced 6-8 cloves Garlic, minced 1 Red Bello Pepper, diced 15oz. can Tomato Sauce or Puree 1-2 T Maple Syrup 1-2 T Vegan Worcestershire Sauce 1 T Chili Powder 2-3 t Garlic Powder 2-3 t Onion Powder 1-2 t Ground Cumin 1-2 t Smoked Paprika Vegetable Stock or Extra Virgin Olive Oil, for sautéing Salt & Pepper, to taste For Serving
Hamburger Buns, toasted Slice White Onion Rings Pickles Cabbage Slaw
Rinse and chop the produce accordingly. Add the lentils to a saucepan and add water. Bring to a boil, and then reduce the heat to a simmer. Cook for about 20 minutes, until the water has reduced. Once tender, set aside until Step 5. Set a large skillet to medium heat. Once hot, add the onion, bell pepper, and garlic. Sauté for 5 minutes, until the onion is translucent. Add the tomato sauce, maple syrup, Worcestershire sauce, and spices. Stir to combine and simmer for 2-3 minutes. Add the lentils, and cook until the mixture has thickened and warmed through, 5-10 minutes. Season to taste. Serve with sliced onions and slaw on a toasted bun. Enjoy!
Pineapple-Orange Banana Pancakes
Cook and Prep Time: 25 minutes
Serves: 7-8 Pancakes
1 ½ c Oat Flour 1 t Cinnamon 1 t Baking Powder
2 Ripe Bananas 1 c Dairy-Free Milk 2 T Maple Syrup 2 t Vanilla Extract 1 Orange, zested and juiced
½ c Pineapple 1 T Olive Oil or Coconut Oil
Rinse and prepare the ingredients accordingly. Place the dry ingredients in one bowl, and whisk to combine. In a second bowl, add the bananas, and mash. Then add the rest of the wet ingredients and whisk to combine. Combine the mix and wet ingredients. Fold the pancakes into the batter. Heat your oil on a griddle set to medium-high heat. Once hot, add ¼- ½ cup of the batter to the griddle. Cook for 2-3 minutes per side. Serve immediately with fresh berries and fruit. Enjoy!
Cook and Prep Time: 5 minutes
Serves: 2 cups
1 cup Hazelnuts 1 T Ground Cumin 1 T Ground Coriander 3 T Sesame Seeds 2 T Sunflower Seeds 2 T Fennel Seeds 1-2 Springs Fresh Thyme ½ t Chili Flakes Salt & Pepper, to taste
Add the hazelnuts, sesame seeds, sunflower seeds, and Fennel Seeds to a dry pan, and toast for 3-4 minutes on low heat, until aromatic. Add all of your ingredients to a food processor, and pulse until smooth.
Simple Baba Ganoush
Cook and Prep Time: 40 minutes
2 Eggplants, cut into ½-inch planks 4 cloves Garlic, halved 1 Lemon, juiced ¼ cup Tahini 1 tbsp. Miso Paste 2 tsp. Ground Cumin 1 tsp. Smoked Paprika Water, as needed Salt & Pepper, to taste 1 Tbsp. Extra Virgin Olive Oil (optional) Chopped Basil or Mint, for garnish
Rinse and chop the produce accordingly. Preheat your oven to 425˚F. Line 1 baking tray. Cut slits into your eggplant. Stuff the slits with the garlic halves. Add garlic and eggplant slices to your baking tray. Roast for 30-35 minutes, until very soft, flipping halfway. While roasting, combine the rest of your ingredients, except the water, to a food processor, and pulse until smooth. Remove from the oven and let cool. Add eggplant and water (as needed) to your food processor. Pulse everything together until smooth. Serve with crudité, as a side, or as dip. Garnish with parsley or mint. Enjoy!
Red Lentil Dal with Roasted Cauliflower
Cook and Prep Time: 35 minutes Serves: 4
For the Dal • 1 cup Red Lentils • 1-2 Serrano Peppers, diced • 5-6 cloves Garlic, minced • 2 cups Vegetable Stock • 1 small can (15 oz.) Crushed Tomatoes • 1 White Onion, diced • 1 bunch Scallions, chopped, greens and whites separated • 1 5oz. can Coconut Cream • 1 ½ inch piece of Ginger, minced • 1-2 tbsp. Nut Butter of Choice • 1 tsp. Ground Cumin • 1 tsp, Red Chili Powder • 1 tsp. Ground Coriander • 1 tbsp. Curry Powder • 1 tsp. Garam Masala • 1 Lemon, juiced • Olive Oil or Vegetable Stock, for sautéing
For the Cauliflower • 1 head Cauliflower, chopped into florets • 1 tbsp. Curry Powder • 1 tsp. Garam Masala • Salt & Pepper, to taste • 1 t Olive Oil
• Chopped Cilantro, for garnish • Lime wedges, for garnish • Scallion Greens, for garnish • Brown Rice, for serving
Rinse and chop the produce accordingly. Combine ground cumin, coriander, curry powder, and garam masala. Preheat your oven to 425˚F and line 1 baking tray. Roast the cauliflower. Season the cauliflower with curry powder, salt, and pepper, and toss in olive oil. Roast for 25-30 minutes, flipping halfway. Set a large skillet or pan to medium heat. Once hot, add 1 tsp. olive oil or vegetable stock. Then, add garlic, chili pepper, scallion whites, white onion, and ginger. Cook for 3-4 minutes, until onion is translucent, stirring frequently to avoid burning. Add the ground spices, and toss to combine. Cook until fragrant, about 1 minute, stirring frequently to avoid burning. Add lentils, vegetable stock, and tomatoes. Stir to combine, bring to a simmer, and cover. Simmer for about 20 minutes, covered, until the lentils are cooked through. Add coconut milk, and stir to combine. Cook for 5 more minutes, uncovered, or until desired thickness is reached. Add lemon juice. Season with salt and pepper to taste. Stir to combine. Serve with brown rice and roasted cauliflower, and garnish with lime wedge and cilantro. Enjoy!
Homemade Peach Chutney
Cook and Prep Time: 35 minutes
Serves: about 2 cups
3 cups Peaches, chopped (4-5 total) 2 lemons, juiced and zested ½ cup Apple Cider Vinegar 2-3 cloves Garlic, minced 1 small Yellow Onion, diced 2 T Ginger, grated 1 cup Water 1 tbsp. Salt ½ cup Pecans, chopped (you can use other nuts) ½ cup Golden Raisins 1 tbsp. Coconut Nectar OR Maple Syrup 1 tsp. Black Pepper 1 tsp. Red Pepper Flakes (optional) 1 tsp. Cumin 1 tsp. Thyme 1 tbsp. Turmeric
Rinse and chop the produce accordingly. Mix water, lemon juice, vinegar, honey, and salt in a saucepan set it to medium-high heat. Once boiling, reduce the heat to simmer. Add the garlic, ginger, and onion to the sauce pan. Allow mixture to simmer for about 10 minutes, stirring occasionally. Add the peaches, pecans, and the rest of your spices. Simmer for another 10 minutes, until peaches are tender. Remove pan from heat, and allow the chutney to cool for 10-15 minutes. Store additional chutney in a glass jar, and keep refrigerated. Enjoy!
Cook and Prep Time: 1 hour
1 Eggplant, cut into ½ -inch slices 3 Potatoes, cut into ½ -inch slices 2 Zucchini, cutting into ½ inch slices 2 T Dried Oregano Salt & Pepper, to taste 1 t Olive Oil For the Sauce
15oz. can Chickpeas, rinsed and drained 2 cups French Lentils, cooked 28oz. can Crushes Tomatoes 1 White Onion 5-6 cloves Garlic 1 T Dried Oregano 1 t Cinnamon 1 t Ground Cloves ½ cup Vegetable Stock 1 t Olive Oil or Vegetable Stock, for sautéing Salt & Pepper, to taste Garnishes
Chopped Basil Chopped Parsley Red Chili Flakes
Rinse and chop your produce accordingly. Preheat your oven to 400˚F. Line 1 large baking tray (or 2 smaller trays). Add your potatoes, eggplant, and zucchini to your baking tray. Add dried oregano, salt, pepper, and olive oil. And toss to coat. Roast for 25-30 minutes. Make the sauce. To a pot, add you’re the garlic and onion. Cook for 5 minutes, until your onion is translucent. Add oregano, cloves, and cinnamon. Cook for 1-2 minutes, until fragrant. Then, add your tomatoes, chickpeas, and lentils. Simmer for 20 minutes, until thickened. Season with Salt & Pepper to taste. Assemble the Moussaka. Alternate layering the potatoes, sauce, zucchini, and eggplants. Garnish with fresh parsley. Enjoy!
Chili Maple Glazed Tofu Tacos
Cook and Prep Time: 35 minutes (+1-4 hours to marinate the tofu)
You Need For the Burgers
1 Block Extra-Firm Tofu, pressed, sliced 2 T Tamari 3-4 T Maple Syrup 1 T Arrowroot Powder 1 T Chili Powder 1 t Extra Virgin Olive Oil 1 T Garlic Powder 1 T Onion Powder Salt & Pepper, to taste For the Chipotle Tahini Sauce
2-3 T Tahini ½ t Chipotle Pepper Powder 1 t Garlic Powder ½ t Red Wine Vinegar Water, as needed Salt & Pepper, to taste Mango Salsa
2 Mangoes, diced 1-pint Cherry Tomatoes, chopped 1 Red Onion, diced 15 oz. can Black Beans, rinsed and drained 2 Limes, juiced 1 cup Cilantro, chopped Salt & Pepper, to taste For Serving
Toasted Tortilla Shells Sliced Avocado Pickled Onions Pumpkin Seeds Slaw Chopped Cilantro Lime Wedges
Rinse and chop the produce accordingly. Preheat your oven to 450˚F and line 1 baking tray. Combine all of the marinade ingredients in a bowl. Add the tofu ppeces, and marinate them for at least 20 minutes (up to 4 hours or overnight). Reserve the marinade for Step 3. Add the tofu to your baking tray, and bake for 15 minutes. Then, remove the tofu from the oven, brush over the remaining marinade, and bake for 15 additional minutes, until golden and crispy. Meanwhile, make the Chipotle Tahini Sauce by combining all of the ingredients in a bowl, and whisking to combine. Add water as needed. Make the salsa by combining all of the ingredients in a bowl, and tossing to combine. For best results, make this just prior to serving. Serve your tacos with your desired toppings, and enjoy!
Cook and Prep Time: 20 minutes
1 cup Carrot 1 cup Potatoes 2 cloves Garlic ½ cup Onion ½ cup Nutritional Yeast 1 t Turmeric ½ t Chili Powder 1 t Garlic Powder 1 t Onion Powder ¾ cup Oat Milk Salt & Pepper, to taste
Rinse and chop the produce accordingly. Boil the potatoes, garlic, carrots, and onion for 10-15 minutes. Place all of the ingredients in a food processor, and pulse until smooth.