Vegan Tofu Ricotta

Vegan Tofu Ricotta


Cook and Prep Time: 5 minutes
Serves: about 3 cups

You Need


• 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

DIRECTIONS

  1. Drain the tofu. With your hands, break the tofu into small pieces.
  2. 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.
  3. Add on top of pizzas, sauces, soups, and a variety of other dishes. Enjoy!

Homemade Pizza Sauce

Homemade Pizza Sauce


Cook and Prep Time: 30 minutes
Serves: 4


You Need


• 1 28oz. can Tomato Puree
• 1 Yellow Onion, diced
• 1 head Garlic, minced
• 2 tsp. Onion Powder
• 2 tsp. Garlic Powder
• 1 tsp. Dried Oregano
• 1 tsp. Dried Basil
• Salt & Black Pepper, to taste
• 1 tsp. Extra Virgin Olive Oil or Vegetable Stock, for sautéing


DIRECTIONS

  1. Rinse and chop the produce accordingly
  2. Set a small pot to medium heat. Once hot, add garlic and onion. Sauté for 4-5 minutes, until the onion is translucent. Stir frequently to avoid burning.
  3. Add tomato puree and spices. Bring to the sauce to a boil. Then cover, and place on a low flame. Cook for 20 minutes, stirring occasionally.
  4. With an immersion blender, blend the sauce until smooth. Season to taste.
  5. Add the sauce to your pizzas, and enjoy!

Rice & Black Beans

Rice & Black Beans


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


You Need


• 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


DIRECTIONS

  1. Rinse and chop your produce accordingly.
  2. 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.
  3. 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.
  4. Add black beans, and stir to combine.
  5. Add spices and lime juice. Toss to combine and cook until fragrant.
  6. When the rice is done cooking, add it to your beans, and toss to combine. Season to taste.
  7. Serve with cilantro and lime juice. Enjoy!

Tofu Scramble

Tofu Scramble


Cook and Prep Time: 15 minutes (+45-60 minutes pressing tofu)
Serves: 3-4

You Need


• 1 Block Tofu
• 1 tbsp. Turmeric
• ½ White Onion, diced
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• 1 tsp. Mustard Powder
• Salt, to taste
• Black Pepper, to taste
• Scallions, for garnish
• Chopped Chives, for garnish
• Chopped Cilantro or Parsley, for garnish


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Pat the tofu block as dry as possible with a clean dish towel. Then, place the tofu on a plate with a heavy pot or pan on top and allow to press for about 45-60 minutes.
  3. Once the tofu is dry, break tofu into larger pieces with your hands.
  4. Set a pan to medium heat. Once hot, add ½ tbsp. olive oil or vegetable stock. Then, add onion. Cook until onion is translucent, 4-5 minutes.
  5. Add tofu, and spices, and toss to combine. Cook until tofu is warmed through, 3-4 minutes, breaking larger pieces with a wooden spoon as you stir.
  6. Plate and garnish with chives or fresh herbs. Enjoy!

Refried Pinto Beans

Refried Pinto Beans


Cook and Prep Time: 25 minutes
Serves: 4

You Need


• 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

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. 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.
  3. Add chili powder, smoked paprika, and cumin, and toss to coat. Cook until fragrant, about 1 minute.
  4. 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.
  5. Turn off the heat, and stir in the lime just. Adjust seasonings with salt and pepper.
  6. Garnish with chopped cilantro and serve. Enjoy!

Vegan Broccoli “Cheese” Soup

Vegan Broccoli “Cheese” Soup


Cook and Prep Time: 50 minutes
Serves: 4-6


You Need

• 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


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
  2. 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.
  3. Then, add the potatoes and vegetable stock. Bring to a simmer, and cook for 20 minutes, until the potatoes have softened.
  4. 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.
  5. To your pot, add the mustard, apple cider vinegar, nutritional yeast, smoked paprika, cashews, cannellini beans, and lemon juice. Stir to combine.
  6. Using an immersion blender, blend the soup until smooth, adding water if needed.
  7. Serve the soup in bowls, and top with parsley and roasted broccoli florets. Enjoy!

Fava Bean Puree

Fava Bean Puree
Cook and Prep Time: 10 minutes
Serves: about 1- 1 ½ cups
You Need
• 2 cups Fava Beans, cooked
• 1 Shallot, roughly chopped
• 2-3 cloves Garlic, chopped
• 1 Lemon, juiced and zested
• Salt & Black Pepper, to taste
• 2 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Water + more if needed
• 1 tsp. Dried Thyme
DIRECTIONS

  1. Toss all ingredients in a bowl (except olive oil), and toss to combine.
  2. Add all ingredients to a food processor, and pulse until smooth, adding oil as need.
  3. Serve with crispy toast or on top of soups. Enjoy!

Roasted Curry Chickpeas

Curry Chickpeas


Serves 4
Cook and Prep Time: 35 minutes


You Need:


• 1 large can Chickpeas, rinsed and drained
• 2 cloves Garlic, minced
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Curry Powder
• 1 tbsp. Garlic Powder
• Olive Oil


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. In a pan, add 1 tsp. olive oil and set to medium-high heat. Once hot, add garlic cloves, and cook until fragrant, about 30 seconds. Then, add chickpeas. Cook for 3-4 minutes stirring occasionally.
  3. Add curry powder, garlic powder, salt, pepper. Toss to combine and everything is warmed through, 1-2 minutes more. Set chickpeas aside until ready to serve.
  4. Garnish with cilantro, basil, or other chopped herbs.
  5. Enjoy!

Chickpea Walnut Cranberry Salad

Chickpea Walnut Cranberry Salad


Cook and Prep Time: 15 minutes
Serves: 4-6

You Need


• 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


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the Vegan Mayonnaise (see below)
  3. Add all ingredients to a large bowl, and toss to combine.
  4. Add the Vegan Mayonnaise, and stir to coat evenly.
  5. Serve as a side or on and sandwich with hot sauce. Enjoy!

Vegan Mayonnaise


Cook and Prep Time: 5
Serves: 1 ½ cups

You Need


• 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


DIRECTIONS

  1. Rinse a prep the ingredients accordingly.
  2. Add to a blender and pulse until smooth.

Cranberry-Walnut Sweet Potato Brownie

Sweet Potato Brownie


Cook and Prep Time: 60 minutes
Serves: 8 pieces

You Need


• 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


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 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.
  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. In a separate bowl, combine the cocoa powder, salt, oat flour, and baking powder. Whisk to combine.
  4. Combine the dry ingredients with the wet, and mix until you reach a thick batter.
  5. Add batter to a lined baking dish. Top with walnuts and chocolate chips.
  6. Then, bake at 350˚F for about 30 minutes. Then, let cool for about an hour.
  7. Enjoy!