Cook and Prep Time: 5 minutes Serves: about 3 cups
• 1 block Firm or Extra-Firm Tofu, drained and broken into small pieces • 4 cloves Garlic, minced • ¼ cup Nutritional Yeast • 1 tbsp. Miso Paste • Salt & Black Pepper, to taste • 1 Lemon, juiced • Water, as needed • Parsley, Dried Oregano, or Thyme, for garnish
Drain the tofu. With your hands, break the tofu into small pieces.
Add the tofu and the remaining ingredients to a food processor, and pulse until smooth. You may need to stop and scrape the sides occasionally along the way. Add water if needed.
Add on top of pizzas, sauces, soups, and a variety of other dishes. Enjoy!
• 1 cup Brown Rice • 1 29oz. can Black Beans, rinsed and drained • 1 Red Onion, diced • 5-6 cloves Garlic, minced • 1 Red Bell Pepper, diced • 1 Jalapeno, diced • 2 tsp. Cumin • 1 tsp. Smoked Paprika • 1 tsp. Chili Powder • 1 Lime, juiced • Olive Oil or Vegetable Stock, for sautéing • Salt & Black Pepper, to taste • Chopped Cilantro, for garnish
Rinse and chop your produce accordingly.
Cook your rice by adding 2 parts water (or vegetable stock) to 1 part rice. Cover and simmer until all water has evaporated, or follow package instructions.
Make the beans while the recipe cooks. Set a large skillet to medium-heat. Once hot, add onion and garlic. Cook for 5-6 minutes, until onion is translucent. Then, add bell peppers and jalapeno. Toss to combine, cooking for 1-2 minutes.
Add black beans, and stir to combine.
Add spices and lime juice. Toss to combine and cook until fragrant.
When the rice is done cooking, add it to your beans, and toss to combine. Season to taste.
• 2 15oz. cans Pinto Beans, rinsed and drained • 1 Yellow Onion, diced • 5-6 cloves Garlic, minced • 2 tsp. Chili Powder • 2 tsp. Ground Cumin • 1 tsp. Smoked Paprika • ½ cup Water + more if needed • 1 Lime, juiced • Salt & Black Pepper, to taste • Vegetable Stock of EVOO, for sautéing • Chopped Cilantro, for garnish
Rinse and chop the produce accordingly.
Set a skillet to medium heat. Once hot, add onion, and sauté for 5-6 minutes, until the onion is translucent. Then, add minced garlic, and cook for 1 minute more, or until fragrant.
Add chili powder, smoked paprika, and cumin, and toss to coat. Cook until fragrant, about 1 minute.
Add the pinto beans and the water. Reduce the heat to low. Stir to combine, and then, using a potato masher or the back of a fork, mash the beans until your desired consistency is reached.
Turn off the heat, and stir in the lime just. Adjust seasonings with salt and pepper.
• 1 lb. Broccoli, chopped into florets, stems reserved • 1 cup Yukon Gold Potatoes, diced • 1 15oz. can Cannellini Beans, rinsed and drained • ¾ cup Celery, chopped • ¾ cup Carrots, diced • 7-8 cloves Garlic, minced • 1 Yellow Onion, diced • 4 cups Water or Vegetable Stock • ½ cup Cashews, soaked overnight • 2 tsp. Apple Cider Vinegar • 2 tsp. Dijon Mustard • 1 Lemon, juiced • ½ cup Nutritional Yeast • 1 tsp. Smoked Paprika • Salt & Black Pepper, to taste • 1 tsp. Olive Oil • Olive Oil or Vegetable Stock, for sautéing • Chopped Parsley, for garnish
Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
Set a large pot to medium-high heat. Add broccoli stems, carrots, celery, onion, and garlic to the pot. Add a pinch of salt, and sauté until softened, 8-10 minutes.
Then, add the potatoes and vegetable stock. Bring to a simmer, and cook for 20 minutes, until the potatoes have softened.
Meanwhile, roasted the broccoli florets. Place the broccoli florets on your baking tray. Season with salt and pepper, and toss in 1 tsp. of olive oil. Roast for 15 minutes, tossing halfway, or until tender.
To your pot, add the mustard, apple cider vinegar, nutritional yeast, smoked paprika, cashews, cannellini beans, and lemon juice. Stir to combine.
Using an immersion blender, blend the soup until smooth, adding water if needed.
Serve the soup in bowls, and top with parsley and roasted broccoli florets. Enjoy!
• 1 28 oz. Chickpeas, rinsed and drained • 2-3 ribs Celery, diced • 2-3 Carrots, diced • ½ Red Onion, diced • ¾ cup Parsley, chopped • 1 cup Walnuts, chopped • ¾ cup Cranberries • ¾ cup Vegan Mayonnaise (recipe below) • Salt & Pepper, to taste
Rinse and chop the produce accordingly.
Make the Vegan Mayonnaise (see below)
Add all ingredients to a large bowl, and toss to combine.
Add the Vegan Mayonnaise, and stir to coat evenly.
Serve as a side or on and sandwich with hot sauce. Enjoy!
Cook and Prep Time: 5 Serves: 1 ½ cups
• 1/3 cup Cashews, soaked overnight • ½ tbsp. lemon juice • 2 tsp. Apple Cider Vinegar • 1 tsp. Dijon Mustard • 1 tsp. Tamari • ½ Medjool Date, pitted • ¼ tsp. Onion Powder • ½ cup Water • Salt, as needed
• 2 Sweet Potatoes, halved • 1 ½ tbsp. Maple Syrup • ½ cup Nut Butter • 2 tbsp. Tahini • 1 Flax Egg (3 tbsp. Water + 1 tbsp. Ground Flaxseeds) • ½ cup Cocoa Powder • ¾ cup Oat Flour • 1 tsp. Vanilla Extract • 1 tsp. Baking Powder • 1 tsp. Salt • ½ cup Walnuts, chopped, for topping • 2 tbsp. Chocolate Chips, for topping
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 30 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.
In a large mixing bowl, combine the sweet potato puree, flax egg, maple syrup, nut butter, vanilla extract, and tahini. Stir to combine.
In a separate bowl, combine the cocoa powder, salt, oat flour, and baking powder. Whisk to combine.
Combine the dry ingredients with the wet, and mix until you reach a thick batter.
Add batter to a lined baking dish. Top with walnuts and chocolate chips.
Then, bake at 350˚F for about 30 minutes. Then, let cool for about an hour.