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!

Pineapple Fried Rice-Stuffed Peppers

Pineapple Fried Rice-Stuffed Peppers


Cook and Prep Time: 30 Minutes
Serves: 4


You Need

• 4 Bell Peppers, tops and seeds removed
• 1 ½ cups Cooked Brown Rice
• 3-4 cloves Garlic, minced
• 1 Yellow Onion, diced
• 1 bunch Scallions, chopped, whites & greens separated
• 2 Carrots, chopped
• 2 heads Baby Bok Choi, chopped, stems and leaves separated
• 1 c Peas
• 12 oz. Shelled Edamame
• 2 cups Diced Pineapple
• 1 tsp. Extra Virgin Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste


For the Sauce:


• 2 tbsp. Tamari
• 1 Lime, juiced
• 1 tsp. Maple Syrup
• 1 tsp. Sesame Oil
• 1 tsp. Gochujang


Garnishes

• Sriracha, optional (for garnish)
• 1 tsp. Extra Virgin Olive Oil or Vegetable Stock, for sautéing
• Cilantro, for garnish
• Lime Wedges, for garnish


DIRECTIONS

  1. Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 400˚F.
  2. In a small bowl, combine tamari, maple syrup, gochujang lime juice, and sesame oil. Save scallion greens for garnish.
  3. Set a wok or large pan to medium-high heat. Add 1 tsp. of olive oil or vegetable stock. Once hot, add onion, and scallion whites. Stir frequently, cooking for 2-3 minutes, until the onion has slightly softened.
  4. Add pineapple, bok choi stems, and carrots. Cook for 1-2 minutes, until slightly softened.
  5. Add garlic and cook for 1 minute more. Then add edamame and cook until warmed through, 1-2 minutes.
  6. Add bok choi leaves and peas, and cook for 1 minute more. Add tamari sauce and toss to combine.
  7. Add rice, and toss to combine until rice has warmed through, 1-2 minutes.
  8. Stand each bell pepper up on your baking tray. Fill each pepper with the fried rice. Then, bake for 5-10 minutes.
  9. Plate and garnish with scallion greens, cilantro, and sriracha. Enjoy!

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!

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!

Sweet Chili Brussel Sprouts

Sweet Chili Brussel Sprouts


Cook and Prep Time: 35 minutes
Serves: 6


You Need


• 2 lbs. Brussels Sprouts, halved
• 1 bunch Scallions, chopped, greens and whites separated
• 3-5 cloves Garlic, minced
• 1 ½ inch Ginger, grated
For the Sauce
• 1 tbsp. Cornstarch + 1 tbsp. Water
• 2 tbsp. Tamari
• 1 tbsp. Sriracha
• 1 tsp. Sesame Oil
• 1 tbsp. Maple Syrup
• 1 ½ tsp. Rice Wine Vinegar
• 2-3 tbsp. Water

DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
  2. Roast the sprouts. Place the sprouts on your baking tray. Season with salt and pepper, and toss to coat with 1 tsp. of olive oil. Roast for 30 minutes, flipping halfway.
  3. Make the cornstarch slurry by combining cornstarch and water, and whisk to combine. Set this aside for later.
  4. Make the sauce. Combine the rest of the sauce ingredients, and whisk to combine.
  5. Set a pan to medium heat. Once hot, add scallion whites, ginger, and garlic. Cook until fragrant and golden, 2-3 minutes. Then, add the sauce and bring it to a simmer. Once simmering, add the cornstarch slurry, and simmer until the sauce has thickened, 2-3 minutes more.
  6. Once thickened, add the sprouts, and toss to combine in the sauce.
  7. Garnish with scallion greens, cilantro, and sesame seeds. Enjoy!

Tofu “Cheese” Mushroom Quesadillas

Tofu “Cheese” Mushroom Quesadillas


Cook and Prep Time: 25-30 minutes
Serves: 4


You Need


• 1 block Extra-Firm Tofu, drained and pressed
• 1 ½ cups Water
• 2/3 cup Arrowroot Powder
• 1 Lemon, juiced
• 2 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tbsp. Nutritional Yeast
• 1 Yellow Onion, diced
• 5-6 cloves Garlic, minced
• 4 cups Cremini Mushrooms, chopped
• 4 Tortilla Shells
• 1 tsp. Red Chili Flakes, optional
• Salt, to taste
• Black Pepper, to taste
• Pico de Gallo, for serving
• Guacamole, for serving
• Chopped Cilantro, for serving
DIRECTIONS

  1. Rinse and chop the produce accordingly. Press the tofu for at least 20 minutes.
  2. Make the “cheese.” Break the tofu into smaller pieces, and add it to a blender with water, tapioca flour, lemon juice, nutritional yeast, onion powder, salt, and pepper. Pulse until smooth.
  3. Set a large skillet to medium heat. Add mushrooms and onion. Sauté until onion is translucent and mushrooms have reduced in size, 4-5 minutes. Add garlic, and cook for 1 minute more.
  4. Set a separate skillet to low-medium heat. Add the cheese sauce, and cook until the cheese begins to clump up. Then, add mushrooms into the cheese sauce, and stir to evenly combine, cooking for 1 additional minute.
  5. Add the mushrooms and cheese to one half a tortilla shell, and fold in half. Then, wipe the large skillet clean and return to medium heat. Press the quesadillas until crispy, about 1 minute per side.
  6. Serve with Pico de Gallo and guacamole. Enjoy!

Pico de Gallo

Pico de Gallo


Cook and Prep Time: 10 minutes (+ 2-3 hours)
Serves: about 3 cups


You Need

• 1-pint Cherry Tomatoes, chopped finely
• ½ Red Onion, diced
• 2-3 cloves Garlic, minced
• 1 cup Cilantro, finely chopped
• ½ Bell or Serrano Pepper, diced
• 1 Lime, juiced
• Salt, to taste
• Black Pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Combine all ingredients in a bowl, and toss to combine.
  3. To enhance the flavor, let the Pico de Gallo rest in the fridge for 2-3 hours, if possible, before serving.
  4. Serve as a side, on top of tacos, quesadillas, burritos, with rice and beans, or to enhance salads. Enjoy!

Homemade Harissa Paste

You can watch the video for this here.

Cook and Prep Time: 10 minutes
Serves: 1 ½ cups


You Need

• 1 7 oz. can Chili Peppers in Adobo Sauce
• 2-3 Roasted Red Bell Peppers
• 2 tbsp. Tomato Paste
• 4 cloves Garlic, chopped
• 1 tsp. Caraway Seeds (whole or ground)
• 2 tsp. Ground Coriander
• 2 tsp. Ground Cumin
• 1 tsp Smoked Paprika
• 1 Lemon, juiced OR 1 tbsp. Sambal Oelek (for a spicier version)
• Salt, to taste
• Black Pepper, to taste
• 2 tbsp. Extra Virgin Olive Oil


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Soak the dried chili peppers in water for about 30 minutes, until rehydrated.
  3. OPTIONAL. If you are using whole seeds, set a dry pan to medium heat. Once hot, add seeds, stirring frequently to avoid burning. Once aromatic (2-3 minutes) then remove from heat.
  4. Combine all ingredients into a food processor (or blender) and pulse until creamy.
  5. Store in a mason jar. Use as a marinade or on top of grilled vegetables. Harissa can also be added to dips for more depth of flavor. Enjoy!

Tofu “Chicken Cheesesteak”

Sometimes, it’s fun to try new things.

I’ve seen vegan takes on the cheesesteak, many of which are made with meat substitutes.

So I figured “Why not give one a try with tofu?” And this is what the result was!

It doesn’t have to be complicated either, and it’s fun way to spice things up!

So if you’re looking to change things up every so often and treat yourself, this is a fun way to do it!

Tofu “Chicken Cheesesteak”

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 2 blocks Tofu, cut into ½ inch cubed pieces
  • 1 Yellow Onion, julienned
  • 1 Red Bell Pepper, julienned
  • 1 Green Bell Pepper, julienned
  • 4-5 cloves Garlic, thinly sliced
  • 8 oz. Mushrooms, chopped roughly
  • 1 tbsp. Olive Oil OR Vegetable Stock, for sautéing
  • 2 tbsp. Arrowroot Powder
  • 2 tbsp. Ground Cumin, divided into equal portions
  • 2 tbsp. Garlic Powder, divided into equal portions
  • 2 tbsp. Onion Powder, divided into equal portions
  • 2 tbsp. Smoked Paprika, divided into equal portions
  • 2x 1 tbsp. Tamari

Additional Sandwich Fixings:

  • Cashew Cheese Sauce
  • Fresh herbs
  • Hot Sauce

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Divide the spices equally into 2 separate bowls.
  2. Add the tofu to a bowl.  Add 1 portion of the spice mixture, 1 tbsp. tamari, and the arrowroot powder.  Toss to combine evenly.
  3. Cook the tofu.  Set a large skillet to medium heat.  Once hot, add the tofu.  Cook for 4-5 minutes, until the edges are crispy and warmed through.  Season to taste.  Then, remove the tofu from heat and return the pan for Step 4.
  4. Cook the vegetables.  Set a large skillet to medium heat.  Once hot, add the onions, peppers, and garlic.  Cook for 4-5 minutes, until onion is translucent.  Stir occasionally to avoid burning.   Then, add the mushrooms.  Cook for an additional 5-7 minutes, until the mushrooms have reduced in size and the water has evaporated.  Then, add the second portion of spices and tamari.  Toss to coat evenly, and cook for 2-3 additional minutes.  Season accordingly, if needed.
  5. Make the sandwiches.  Add the tofu, vegetables, and favorite toppings to a baguette.  Enjoy!