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Plantain Jerk Tacos

Plantain Jerk Tacos

Cook and Prep Time:

Serves:

You Need

  • 2-3 Plantains, sliced
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper, to taste

For the Sauce

  • 6-8 cloves Garlic, minced
  • 3-4 Scallions chopped
  • 1 thumb-sized piece Ginger, minced
  • 1 Habanero Pepper, minced (optional)
  • 1-2 t Dried Thyme
  • 2-3 t Allspice
  • 1 t Ground Cinnamon
  • 1 t Ground Ginger
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Ground Nutmeg
  • 1 t Ground Cumin
  • 1 t Smoked Paprika
  • 1 t Ground Clove
  • 1 T Tomato Paste
  • 1 T Miso Paste
  • 1 T Maple Syrup
  • 1 T Red Wine Vinegar
  • ¾ cup Water OR Vegetable Stock
  • 1 T Arrowroot Powder + 1 T Water
  • Salt & Pepper, to taste

For the Avocado Crema

  • 2 Avocados
  • 1 bunch Cilantro
  • 1 Lime, juiced
  • Salt & Pepper, to taste

For Serving:

  • Sautéed Black Beans
  • Chopped Cilantro

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Bring a skillet to medium-heat.  Once hot, sauté scallions, ginger, pepper, and garlic.  Cook until fragrant, and scallion is more translucent, 3-5 minutes.
  3. Add the dried thyme, cinnamon, clove, smoked paprika, cumin, nutmeg onion powder, garlic powder, and allspice.  Cook until fragrant, 1 minute.
  4. Add the water, tomato paste, maple syrup, and miso paste.  Bring to a simmer and cook until thickened.
  5. Make your arrowroot slurry and add it to your sauce.
  6. Make the avocado crema.  Combine all ingredients in a blender and pulse until smooth.
  7. Fry the plantains.  Add 1 T Extra Virgin Olive Oil to a skillet set to medium-high heat.  Cook for 2-3 minutes per side, or until browned.  Then, flip and repeat.
  8. Add half of the sauce to the plantains, and toss to combine in the skillet.
  9. Build your tacos.  Add your black beans, plantains, top with your avocado crema.  Enjoy!
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Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Cook and Prep Time: 40 minutes

Serves: 5-6

You Need

For the Rice

  • 1 ½ cups Brown Arborio Rice
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 5 cups Vegetable Stock
  • 3 T Nutritional Yeast
  • 3-4 cups Baby Spinach
  • 1 Lemon, juiced
  • Salt & Pepper to taste

For the Oven

  • 3-4 cups Cherry Tomatoes, Halved
  • 15 oz. Chickpeas, rinsed and drained
  • 1 T Dried Oregano
  • 1-2 t Dried Thyme
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper, to taste

For the Pesto

  • 2 cups Leafy Greens (Kale, Spinach, Arugula, etc.)
  • 1 cup Basil
  • 1 cup Roasted Almonds
  • ½ cup Nutritional Yeast
  • 4-5 cloves Garlic
  • 1 Lemon, juiced
  • 1-2 tbsp. Extra Virgin Olive Oil (optional)
  • 2-4 tbsp. Water (or add water as needed)
  • Salt & Pepper, to taste

For Garnish

  • Nutritional Yeast
  • Lemon Wedge
  • Chopped Parsley

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F and line 1 baking tray.
  2. Add the chickpeas to one side of the baking sheet, and the tomatoes to the other.  Season and toss in olive oil.  Roast 20-25 minutes, until the chickpeas are crispy.
  3. Make the risotto.  Add the stock to a small pot, and bring to a gentle simmer.  Meanwhile, in a large skillet, add the onion, and cook until translucent, 4-5 minutes.  Then, add the garlic and cook for 1 additional minute.  Then, add the rice, and cook for 1 minute before adding about ½ of the vegetable stock at a time.  Stir often.  As the pan become dry, add another ½ cup of stock.  Repeat the process until all of your stock has been used, or until your rice is al dente.  Then, turn off the heat and add in the spinach.  Stir and cook until wilted.  Season to taste.
  4. Make the pesto.  Add all of the ingredients to a food processor and pulse until smooth.
  5. Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes.  Enjoy!
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Roasted Sweet Potato Tacos

Roasted Sweet Potato Tacos

Cook and Prep Time: 50-60 minutes

Serves:  4-5

You Need

  • 2 Sweet Potatoes, cubed
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 2 tsp. Smoked Paprika
  • 1 tbsp. Ground Cumin
  • 1 tsp. EVOO
  • Salt & Pepper, to taste
  • 1 15 oz. can Pinto Beans, rinsed & drained
  • 1 Red Onion, diced
  • 3-4 cloves Garlic, minced
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 2 tsp. Smoked Paprika
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Tamari
  • Salt & Pepper, to taste
  • Vegetable Stock, as needed
  • Taco Shells, as needed

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.  Line 1 baking tray.
  2. Make the potatoes.  Toss sweet potatoes in garlic powder, onion powder, smoked paprika, cumin, salt, pepper, and 1 tsp. olive oil.  Roast for 25-30 minutes, until tender, tossing halfway.
  3. Make the beans.  Set a skillet to medium heat.  Once hot, add red onion and garlic.  Cook until onion is translucent.  Then, add beans, and cook for 2-3 minutes.  Add spices, and toss to combine.  Remove from heat and set aside for plating.
  4. Warm the tortillas.  Place each tortilla on an open flame and grill for 30 seconds per side.
  5. Plate tacos and serve with lime wedges.  Serve with slaw, hot sauce, and guacamole. Enjoy!
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Spiced Tomato Soup

Spiced Tomato Soup

Cook and Prep Time: 25 minutes

Serves: 4

You Need

  • 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

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. 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.
  3. 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.
  4. Add the tomatoes, beans, and vegetables stock.  Bring the pot to a mixture and partially cover.  Cook for about 10 minutes.
  5. Using an immersion blender, puree the soup until smooth and creamy. 
  6. Serve the soup, and top with your desired garnishes.  Enjoy!
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Chili Maple Glazed Tofu Tacos

Chili Maple Glazed Tofu Tacos

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
  • 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

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 ppeces, 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 salsa 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 tacos with your desired toppings, and enjoy!
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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!
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Chickpea-Stuffed Roasted Eggplant

Chickpea-Stuffed Roasted Eggplant

Cook and Prep Time: 65-70 minutes

Serves: 6

You Need

  • 2 Eggplants, sliced ¼ inch thick
  • 28oz. Chickpeas, rinsed and drained
  • 28oz. Tomato Puree
  • 1 Yellow Onion, chopped
  • 7-8 cloves Garlic, sliced
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1-2 t Dried Oregano
  • 1-2 t Dried Thyme
  • Salt & Pepper, to taste

For Serving

  • Arugula Salad
  • Rice or Quinoa
  • Chopped Parsley
  • Nutritional Yeast

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.
  2. Sprinkle each side of the eggplant slices with salt.  Let them sit for 15-20 minutes in a colander. This will release moisture and remove any bitterness. When done, lightly rinse and pat dry with paper towels.
  3. Make the sauce.  Sauté garlic and onion for 5 minutes.  Then, add your chickpeas, tomatoes, and spices.  Stir to combine and simmer for 20 minutes.  Season to taste with salt and pepper.
  4. Place a 1-1 ½ T scoop of the chickpeas to the large end of the eggplant slice and roll it up tightly.
  5. Add about 1 cup of sauce to the bottom of your baking dish.  Place the eggplant rollatini into the baking dish, seam side down, and then continue with all of the remaining eggplant slices.  Then, top with the remaining sauce.
  6. Bake for 35-40 minutes.  Let stand 10-15 minutes before serving.
  7. Serve with nutritional yeast and parsley.  Enjoy!
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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!
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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!
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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!