Watermelon Poke Bowls

Watermelon Poke Bowls

Cook and Prep Time: 1 hour (+ 2-3 hours to marinate)

Serves: 4

You Need

  • 1 Watermelon, cubed

For the Marinade

  • 1 T Tahini
  • 6 T Tamari or Coconut Aminos
  • 2 T Rice Wine Vinegar
  • 1 clove Garlic
  • 1-inch piece Ginger
  • 1 Lime, juiced
  • 2 Scallions
  • 1-2 T Sesame Oil
  • Salt & Pepper, to taste

For Serving:

  • Nori Sheets
  • Brown Rice or Quinoa
  • Shelled Edamame
  • Sliced Cucumber
  • Sliced Carrots
  • Cilantro
  • Lime Wedges
  • Sesame Seeds

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 or 2 baking trays and preheat your oven to 400˚F.
  2. Make the marinade.  Combine all marinade ingredients in a blender and pulse until smooth.
  3. Add your watermelon to the baking trays.  Pour over half of the marinade, toss to coat.
  4. Bake the watermelon for 45 minutes, flipping halfway.
  5. Once the watermelon is finished, place it in a mixing bowl, and add the rest of the marinade.  Toss to combine.  Then, place in the oven for at least 2-3 hours (or overnight).
  6. Serve with your desired garnishes.  Enjoy!

Cashew Carbonara

Cashew Carbonara

Cook and Prep Time: 25 minutes

Serves: 4

You Need

  • 1lb Spaghetti or Linguine (Brown Rice or Lentil/Chickpea Base)
  • 1lb. Mushrooms, sliced
  • 1 ½ cups Peas
  • 6-8 cloves Garlic, sliced
  • Salt & Pepper, to taste

For the Sauce

  • 1 ½ cup Cashews, soaked overnight
  • 1 ¾ cups Water or Vegetable Stock
  • ½ cup Nutritional Yeast
  • 1 T Tamari
  • 1 t Smoked Paprika
  • Salt & Pepper, to taste

For Serving

  • Arugula Salad
  • Red Chili Flakes
  • Chopped Parsley
  • Chopped Basil
  • Chopped Cherry Tomatoes

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.
  3. Set a large skillet to medium heat.  Once hot, add the mushrooms, and cook for 7-8 minutes, until soft and browned.  Then add the garlic, and cook for 1 minute more.  Then, add the peas, and cook until warmed through.
  4. Make the sauce.  Combine all of the sauce ingredients in a blender, and pulse until smooth.
  5. Add the sauce and cooked pasta, and toss to combine.  Add water to thin if needed, and season to taste.
  6. Serve with your desired toppings.  Enjoy!

Pineapple- Orange Banana Pancakes

Pineapple-Orange Banana Pancakes

Cook and Prep Time: 25 minutes

Serves: 7-8 Pancakes

You Need

Dry Ingredients

  • 1 ½ c Oat Flour
  • 1 t Cinnamon
  • 1 t Baking Powder

Wet Ingredients

  • 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

DIRECTIONS

  1. Rinse and prepare the ingredients accordingly.
  2. Place the dry ingredients in one bowl, and whisk to combine.
  3. In a second bowl, add the bananas, and mash.  Then add the rest of the wet ingredients and whisk to combine.
  4. Combine the mix and wet ingredients.
  5. Fold the pancakes into the batter.
  6. Heat your oil on a griddle set to medium-high heat.
  7. Once hot, add ¼- ½ cup of the batter to the griddle. 
  8. Cook for 2-3 minutes per side.
  9. Serve immediately with fresh berries and fruit.  Enjoy!

Chipotle Maple Glazed Tofu Burgers

Chipotle Maple Glazed Tofu Burgers

Cook and Prep Time: 35 minutes (+1-4 hours to marinate the tofu)

Serves: 6

You Need

For the Burgers

  • 1 Block Extra-Firm Tofu, pressed, sliced lengthwise into 6 planks
  • 2 T Maple Syrup
  • 1 T Arrowroot Powder
  • 1 T Ground Chipotle Pepper
  • 1 t Extra Virgin Olive Oil
  • 2-3 cloves Garlic, minced
  • 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

Guacamole

  • 1 Avocado, mashed
  • ¼ cup Cherry Tomatoes, chopped
  • ¼ cup Red Onion, diced
  • 1 Lime, juiced
  • ¼ cup Cilantro, chopped

For Serving

  • Toasted Buns
  • Sliced Tomatoes
  • Sliced Red Onions
  • Baby Arugula

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 450˚F and line 1 baking tray.
  2. Combine all of the marinade ingredients in a bowl.  Add the tofu planks, and marinate them for at least 20 minutes (up to 4 hours or overnight).  Reserve the marinade for Step 3.
  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.
  4. Meanwhile, make the Chipotle Tahini Sauce by combining all of the ingredients in a bowl, and whisking to combine.  Add water as needed.
  5. Make the guacamole by combining all of the ingredients in a bowl, and tossing to combine.  For best results, make this just prior to serving.
  6. Serve your burgers with your desired toppings, and 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!

Vegan Pad Thai

Green Bean Pad Thai


Cook and Prep Time: 35 minutes
Serves: 4

You Need


• 8 oz. Rice Noodles
• 1 cup Green Beans, ends trimmed
• 1-inch piece Ginger, grated
• 1 White Onion, chopped
• 4 cloves Garlic, minced
• 1 Bell Pepper, thinly sliced
• 8-10 oz. Edamame
• 1 Carrot, shredded
• 1 bunch Scallion Whites, thinly sliced


For the Sauce:


• 2 tbsp. Tamari
• 1 tbsp. Peanut Butter
• 1 tbsp. Coconut Nectar or Maple Syrup
• 1 Lime, juiced
• 1 tbsp. Rice Wine Vinegar
• 1 tbsp. Arrowroot Powder + 1 tbsp. Water
• 1 tsp. Sriracha (optional)


For Garnish:


• 1 Thai Chili Pepper, sliced
• 1 small Avocado, sliced
• Sesame Seeds
• Chopped Cilantro, for garnish
• Scallion Greens, for garnish
• Toasted Peanuts or Cashews
• Sriracha or Sambal Oelek
• Salt, to taste
• Black Pepper, to taste
• Olive Oil or Vegetable Stock, for sautéing
• Lime Wedges

DIRECTIONS

  1. Rinse and chop the produce accordingly. In a bowl, whisk together all the sauce ingredients until evenly combined.
  2. Cook the noodles according to package instructions.
  3. In a large frying pan or wok, set to medium heat and add 1 tsp. olive oil. Once hot, add onion and bell pepper. Cook for 1-2 minutes.
  4. Then add green beans, scallions, garlic, and ginger. Saute for 2 more minutes.
  5. Then, add half of the sauce and the carrots. Toss to combine, and all ingredients are evenly coated.
  6. Add edamame, noodles, and the rest of the sauce. Stir until everything is coated evenly, 1-2 minutes. Season with salt and pepper as needed.
  7. Serve immediately. Garnish with desired toppings. Enjoy!

Super Green Kale Pesto

Super Green Kale Pesto


Cook and Prep Time: 10 minutes
Serves: about 2 cups

You Need


• 2 cups Kale, chopped and packed
• 1 cup Basil
• 1 cup Parsley
• ½ cup Walnuts, Hemp Seeds, or Sunflower Seeds (or other combination of nuts and seeds)
• 4-5 cloves Garlic
• 1 Lemon, juiced
• 1-2 tbsp. Extra Virgin Olive Oil
• 2-4 tbsp. Water (or add water as needed)
• Salt & Pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add all of your ingredients to a food processor, and pulse until smooth.
  3. Enjoy!

Edamame Dumplings

Edamame Dumplings


Cook and Prep Time: 35 minutes
Serves: 20 Wontons

You Need


• 1 cup Edamame, shelled
• 3 Scallions, chopped
• ¼ cup Basil, chopped
• 3-4 cloves Garlic, minced
• 1 tsp. Ginger, grated
• 1 tsp. Miso Paste
• 1 tsp. Tahini
• 1 Lemon, juiced
• 20 Wonton Wrappers
• 1-2 cups Vegetable Stock
• Toasted sesame oil, for drizzling
• Sriracha, for garnish
• Sprouts and sesame seeds, for garnish
• Salt & Black Pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add the edamame, basil, scallions, garlic, miso, ginger, tahini, and lemon juice to a food processor. Pulse until evenly mixed, but do not over-blend. Season to taste.
  3. Lay the wonton wrappers on your work surface, and prepare a small bowl with water to dip your fingers into. Place 1 tbsp. of the filling in the center of each wrapper.
  4. Use a finger to dab water along each of the edges of the wonton wrappers. Gently fold one corner over to the opposite side. Lightly press the edges down to seal.
  5. Add 1 cup of vegetable stock to a skillet and bring to a simmer. Place the wontons into the pan in a single layer, working in batches if necessary. Cover, and cook for 2 minutes, until al dente.
  6. Place the wontons in a bowl, and serve with the broth. Garnish with sesame seeds, scallion greens, and a touch of sriracha and sesame oil. 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!

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.