Ingredients:

4 cups cooked chickpeas (or 2 cans of 15 oz chickpeas), drained and rinsed

1 small red onion chopped

2 cloves garlic finely diced

juice of one or more limes

2 tablespoons chopped fresh parsley

1 jalapeño

sea salt

1 avocado (or more!) coarsely chopped

1/2 cup chopped cilantro

Instructions:

Mix everything up and serve on greens or by their lonesome. Yum, Yum, Yum! The gateway dish to plant-based meals.

Ingredients:

1/2 cup (really just under like 3/8is perfect) maple syrup

12 oz silken tofu (has to be silken!) drained and patted dry

1/8 tsp salt

1/4 tsp vanilla

1/4 cup (or a bit more) juice from lemons (you can throw some lime juice in too!)

zest from two lemons

Instructions:

Add all ingredients to a high speed blender and blend until very smooth. Chill for about 2 hours. Top with berries. This is one of the easiest tastiest and most elegant desserts around!

Ingredients:

1 cup flour

1 Tbs sugar

1 Tbs baking powder

1/2 tsp salt

1 cup plant-based milk (we use oat or cashew milk)

1 Tbs vinegar

1 tsp vanilla

Instructions:

Mix dry. Add wet. Griddle up!

Ingredients:

1 cup raw unsalted cashews

enough water to cover in blender

Directions:

If you have a really strong blender, like a Vitamix, you can just put cashews directly in the blender and enough water to cover. There is no need to soak cashews at all since they are a very soft nut. Run blender on lowest setting until blended, then slowly increase speed and add small amounts of water as needed. That’s it!

Because the nut is soft and blends to a very smooth cream, you do not (and should not) strain the nut out. You get all of the nutrition from every cashew and you don’t have much clean up.

You can pour the cream directly in a container to refrigerate and then put a little water in the blender and swirl to get the rest out as milk (no waste!)

There you have cashew cream which you can thin by adding water to make cashew milk. You can keep the cream in the fridge 5-7 days or just add a dollop or two to your tea/coffee in the am (no need to thin!).

This is an insanely simple recipe that you can make with zero planning as long as you have raw unsalted cashews in your pantry.

You can often purchase cashews in bulk using a paper bag or cloth bag from home so avoiding plastic all together!

Ingredients:

1 cucumber

½ cabbage

Dressing:

1 bunch parsley

1-2 cloves garlic

3 Tbs olive oil

1 Tbs maple syrup

1 lemon (juiced)

Salt

Chili flakes

Handful of cashews

Water to thin

Finely dice cuc and cabbage.

Blend dressing ingredients until creamy. Mix with veggies.

Ingredients:

Block of firm tofu

1 tsp sesame oil

1 Tbs cornstarch

Sauce

2 Tbs soy sauce

2 Tbs Rice Wine Vinegar

4 Tbs Maple Syrup

2 Tbs Sriracha

1 clove of garlic grated

1 inch piece of ginger, grated

Tear up your tofu and cover in oil and cornstarch, air fry until crispy.

Meanwhile, mix together sauce ingredients and then pour in a pan to bubble and get thick. Toss through the tofu and finish with spring onions or cilantro and sesame seeds.

ription

Ingredients:

1 tbs coconut or olive oil

1 small onion

4 cloves garlic

1 tbs grated ginger

½ cup broccoli florets

½ cup diced carrots

¼ cup diced tomato

1/3 snow peas

1 Tbs curry powder

1 pinch cayenne

2 14oz cans of light coconut milk

1 can garbanzos

1 cup veggie broth

Sea salt and black pepper

Rice

Heat a saucepan to medium and add coconut oil. Add onions, garlic, carrots and broccoli and salt and pepper. Cook about 5 mins.

Add curry powder, cayenne, veggie stock, coconut milk, more salt and stir. Cook another 10-15/

Add snow peas and tomatoes in the last 5 mins.

Taste and adjust seasoning.

Serve over rice. Amaze your friends!

Ingedients:

2 cups of sliced almonds

¼ gf flour

Zest of one orange

Pinch of salt

½ sugar

½ cup maple syrup

3 oz vegan butter

3tbs Plant based milk

1 Tbs vanilla

Dark chocolate

Mix flour and almonds, zest and salt. In a saucepan, combine sugar, syrup, milk and butter. Bring to a boil and then continue to boil for two minutes. Add to flour mixture. Add vanilla. Drop by teaspoons onto parchment lined baking sheet (need to be 2-3 inches apart). Bake at 350 for 8-10 minutes until golden brown. Drizzle on melted chocolate.

Ingredients:

Scallions

Mushrooms

Onions

Greens

Carrots

Red Cabbage

Or other veggies that sound good to you

I cup flour

4 Tbs corn starch

1 cup water

Coconut oil for frying

Dipping Sauce:

Equal parts

Soy sauce

Rice wine vinegar

Maples syrup

Sesame oil

Gochujang sauce

Mix up batter; add chopped veggies. Fry up. Mix up sauce.

Enjoy!

Ingredients:

1 lb lion’s mane shredded

Olive oil

Chopped scallions

½ cup bread crumbs

1 ½ tsp Old Bay seasoning

2 tbs flax seeds

Salt and pepper

Sauté lion’s mane in skillet on low heat. Add a tiny bit of olive oil. Cook about 10 minutes, then add Old Bay seasoning, salt, pepper, flax seeds and scallions and cook a bit more on medium heat. Toss in bread crumbs and cook a bit more. Serve with vegan mayo.

12 oz macaroni noodles

½ cup reserved pasta water

1 ½ peeled cubed butternut squash (3 cups)

½ large sweet onion

1 clove garlic

¼ cup raw cashews

1 TBS lemon juice

1 tsp salt

1/4 tsp mustard powder

¼ tsp garlic powder (take this out for fresh)

1/4 tsp black pepper

1/4 tsp smoked paprika

1/8 tsp turmeric

1/2 cup nooch

Optional pepitas and/or chili flakes

Add butternut squash, onions, garlic and cashews to a pot and cover with an inch or two of water.  Bring to boil.  Turn down to medium and simmer about 15 until tender.

Cook macaroni noodles.  Hold onto ½ cup cooking liquid.

When squash mixture items are tender, drain and put the mixture in a high speed blender with lemon juice, salt, mustard powder, nooch, black pepper, smoked paprika, turmeric and reserved cooking water.  Blend until fully smooth.  Add butternut squash sauce to noodles and stir.  Sprinkle with pepitas and chili flakes if you would like.

Freeze sections of mandarin oranges.

Run through food processor until creamy

Can add maple syrup or plant-based milk if you want it more a creamsicle

Ingredients:

1 ½ cup Sushi rice

1 tbs rice wine vinegar

½ tsp sesame oil

½ mashed avocado with lime or lemon juice

1 cucumber

1 block extra firm tofu

Sririacha mayo

Sesame seeds

Green onions or other garnish

For Mayo:

1 cup mayo

3 tbs Sriracha

2 tbs lemon juice

1 clove minced garlic

Salt to taste.

Mix cooked sushi rice with rice wine vinegar and sesame oil, then add it to your greased waffle maker and cook until golden about 8-10 mins.

Pan fry tofu

Mash avocado with lemon juice and slice cucumber. Assemble sushi waffle and sprinkle sesame seeds and garnish.

Drizzle sriracha mayo (which is just mixed ingredients above).

Ingredients:

Block of firm tofu

Lots o arrowroot powder or cornstarch

Olive oil works fine but mixed with toasted sesame oil is the bomb

Sauce:

Tamari (gf if you got it)

Juice of lemons or limes

Sesame oil

Grated ginger

Chopped garlic

Red pepper flakes

Wrap tofu in a kitchen towel and press gently to get out some of the excess water. Slice tofu on the thin side. Fill a shallow bowl with cornstarch (or arrowroot powder) and lightly coat tofu slices and then sauté.

For the sauce just mix these up as you like them.

You can serve on rice over a bed of wilted spinach and then drizzle sauce over; or they are nice as an appetizer all by their lonesome and use the sauce as a dipping sauce.

Ingredients:

2 cups basil (could use spinach or arugula instead)

1 ½ cup of cashews

2-4 cloves garlic

4 Tbs nooch

4 Tbs lemon juice

½ tsp salt

½ tsp black pepper

½ cup olive oil

Put all ingredients in a blender or food processor and blend until becomes a nicely textured paste. Serve over pasta, on bread, on potatoes or get more creative.

Noodles (pad thai noodles work well!)

½ cup Tahini or Almond Butter

¼ cup Tamari

¼ cup Sesame Oil

2 Tbs Maple Syrup

2 Tbs Chili Garlic Sauce

3 cloves Garlic

2 tsp Fresh Ginger

3 Spring Onions

Sesame seeds (optional)

Cook noodles, then run under cold water. Toss in sesame oil

Mix tahini, tamari, maple syrup and garlic sauce until smooth. Add chopped garlic, minced ginger and spring onions and toss with noodles. Sprinkle black sesame seeds on top if ya got em.

2 Tbs olive oil

½ tsp chili peppers

½ tsp smoked paprika

Salt

Pepper

½ tsp cumin

4 garlic cloves

1 ½ cups veggie broth

2 cans butter beans

2 lemons (for juice and zest)

Green onions, kale, spinach (something green)

Sundried tomatoes (very optional)

Toast the seasonings. Add the garlic; cook one minute. Add broth and beans. Bring to boil and then simmer 5-10 minutes. Top with lemon zest, lemon juice and green onions or whatever green veg you want. Sundried tomatoes are a nice addition too.

Tortilla wraps

1 onion thinly sliced

Juice of one lime

1 Tbs vinegar

2 tbs maple syrup

Pinch of salt

1 block of firm tofu

3Tbs soy sauce

2 Tbs rice vinegar

3 Tbs maple syrup

3 Tbs water

½ Tbs cornstarch or arrowroot powder

Olive oil

3 cloves garlic

2-3 tsp chili flakes

Sesame seeds

Vegan Mayo

Hot Sauce

Mix onion, lime juice, vinegar, maple syrup, salt and set aside for about 30 mins.

Pat tofu dry, cut into bite sized pieces. Lightly coat in cornstarch. Pan fry in oil until golden brown. Take out of pan and set aside.

Sauté chopped garlic, chili flakes, sesame seeds. Then add sauce. Add tofu back and cook for 5-6 minutes until sauce is reduced and covered tofu entirely.

Assemble wrap with lettuce, tofu, pickled onions, scallions, mayo and hot sauce.