Fall Apart Carmelized Cabbage

From Bon Appetit. 

Ingredients
1/4 c. double-concentrated tomato paste
3 garlic cloves, finely grated
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 tsp. crushed red pepper flakes
1 2-lb. head of green or savoy cabbage
1/2 c. extra-virgin olive oil, divided
kosher salt
3 tbsp. dill, parsley or cilantro, chopped

Directions
Preheat oven to 350 degrees. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl. Cut cabbage in half through the core. Cut each half through core into 4 wedges. 

Heat 1/4 olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate. 

Pour remaining 1/4 olive oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2-3 minutes. Pour in enough water to come halfway up sides of pan (about 1 1/2 cups), season with salt and bring to a simmer. Nestle cabbage wedges back into the skillet. (They should have shrunk while browning, but a bit of overlap is okay.) Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, about 40-50 minutes. 

Scatter herbs over cabbage. 

Pie Crust

Thank you, Nora Cooks for another terrific vegan dessert! 

Ingredients
1.5 c. all-purpose flour
1 tsp. sugar
1/4 tsp. salt
1/4 c. vegan butter, cold and cut into cubes (I used Miyokos Unsalted)
1/4 c. vegetable shortening, cold and cut into several pieces
3-4 tbsp. ice water

Directions
Refrigerate the butter, shortening, and food processor pieces before beginning. Add flour, sugar, and salt to the food processor and pulse a few times to combine.

Add the cold butter and shortening. Process for about 10 seconds until it looks like a coarse meal. 

Drizzle in ice cold water, a tablespoon or two at a time. When the dough begins to clump together, stop. You may need to add 1 or 2 more tablespoons for it to come together. 

Dump the dough onto a lightly floured surface and shape it into a ball. Don't use your hands too much or it will warm the dough, making your crust less flaky and light. 

Roll the dough with a rolling pin to about 12-inch circle, and transfer to a pie place. You can roll the dough onto the rolling pin, lift and place into the pie pan. 

DO NOT PANIC IF IT IS NOT PERFECT. 

Gently push the pie crust all around the dish, trimming off excess and replacing spots that might need repair. Use pie crust immediately or refrigerate until you are ready to use it. 

Savory Sesame Miso Oatmeal

This recipe was adapted from Pickles & Honey. 

Ingredients
1/4 c. steel cut oats
1/2 c. coconut milk
1/4 c. vegetable broth
1/2 tsp. sesame oil
pinch of garlic powder
1 tsp. white miso
black pepper, freshly ground
spinach or other greens
2 scallions
2 oz. pre-cooked tofu (I like Soy Boy's Smoked Tofu)
pickled cabbage, onions, or radishes
tuxedo sesame seeds

Directions

Combine coconut milk, broth, sesame oil, and garlic powder in a saucepan and bring to a light boil. Add oats and reduce heat to low. Cook until tender, stirring frequently. Towards the end of cooking the oats, add your miso and black pepper.  Once miso is dissolved, add your tofu and if you want your greens slightly cooked, add those. 

Garnish with remaining ingredients. 

Serves 1. 

Candied Jalapenos

Recipe adapted from Foodie With Family.

Ingredients
3 lbs. fresh firm, jalapeno peppers, washed
2 c. cider vinegar
6 c. white granulated sugar
1/2 tsp. turmeric
1/2 tsp. celery seed
3 tsp. granulated garlic
1 tsp. ground cayenne pepper

Directions
Wearing gloves, remove the stems from all of the jalapeno peppers. Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. At this point, you can slap on a lid and stick in the fridge... or can them!

Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label. If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's great as a spicy simple syrup.

Makes 4 to 6 half-pints.

Coconut Bacon

Coconut bacon makes an excellent topping for salads, avocado toast, and more! Thanks to The Minimalist Baker for this easy recipe! 

Ingredients
2 c. large flake unsweetened coconut
1 tbsp. avocado or another neutral oil
2 tbsp. tamari or soy sauce
1 tsp. smoked paprika
1 tbsp. maple syrup
1/2 tsp. Liquid Smoke
1 pinch sea salt
1/2 tsp. black pepper

Directions
Preheat oven to 325 degrees and line a baking sheet with parchment paper.

Add coconut flake, oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss to thoroughly coat.

Bake at 325 for 6 minutes, then stir and flip pan around. Bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.

Let cool for 10 minutes - it will continue crisping as it cools. Store leftovers covered at room temperature up to 1 week (sometimes more), or in the freezer for 1 month. 

Fills a "skinny" quart jar.

1/4 cup = 124 calories

Lemon Basil & Beet Hummus

Ingredients
4 lemon-sized beets
2 cups cooked chickpeas (about 1 can)
1/3 c. tahini
2 lemons, zested and juiced
1 to 2 cloves of garlic, based on preference
Handful of fresh basil
Water (or aquafaba from cooking chickpeas)
Salt

Directions
Cook the beets until tender, using your preferred method. (I have both roasted and cooked them in the Instant Pot successfully.) Peel and chop the beets into pieces. Drain and rinse chickpeas. Combine all ingredients in a high-powered blender (I used a Vitamix) and blend until smooth; use as much water as necessary to get the ingredients moving and add more to achieve your desired consistency. Salt to taste.

Makes about 4 cups of hummus.

1 tbsp = 20 calories

Baked Ziti with Lentils & Tofu Béchamel

Thank you to Vegan Richa for this ridiculously easy and delicious pan of comfort! Plus, it's just 385 calories per serving.

Ingredients

12 oz. ziti (or similar pasta of choice)

1 24-oz. jar of your favorite pasta sauce

1/4 c. red lentils 

1/4 c. walnuts, coarsely chopped

2 c. water

To "doctor" your jarred sauce: 

1 tbsp. balsamic vinegar or red wine

1 tsp. dried Italian seasoning, like basil, oregano, thyme

2 cloves garlic, minced

Tofu béchamel: 

7 oz. of silken tofu

1 tbsp. olive oil

1/2 tsp. garlic powder

1/2 tsp. miso or nutritional yeast (for an umami punch)

3/4 tsp. salt

1/4 tsp. onion powder

1 tsp. lemon juice

1/2 c. water

2 tsp. flour

Directions

In 9x13-inch pan, add the uncooked pasta and distribute evenly. Add the pasta sauce with "doctored" add-ins, lentils, walnuts, and water. Mix well. Taste; if the pasta sauce does not have enough salt, add some salt and mix really well and even it out with a spatula. Cover with foil and bake at 350 degrees for 50 minutes.

For the tofu béchamel, blend all the ingredients until smooth, taste and adjust salt and flavor and set aside.

Remove the pan from the oven and carefully remove the foil. Now pour the tofu béchamel over the pasta and put it back into the oven and broil it for 5 to 8 minutes, until browning. Add a drizzle of olive oil, red pepper flakes, and fresh basil to serve.

NOTE: The first time I made this, I prepped the pasta-sauce mixture and tofu béchamel early in the day and refrigerated separately until about an hour before dinner. This worked beautifully.

Serves 4-6.

Creamy Corn & Chorizo Enchiladas

Ingredients

1 onion

3 garlic cloves

2 vegan sausages (Field Roast Chorizo is great here!)

1 ear of corn

1 lime

14.5 oz. diced tomatoes

1 dried ancho chile

1 tsp. ground cumin

1 tsp. chipotle morita powder

¼ c. vegan sour cream

4 corn tortillas

¼ oz. fresh cilantro

2 tbsp. vegetable oil

Salt

Directions

Preheat the oven to 400°F. Peel and dice the onion. Peel and slice the garlic. Remove sausages from packaging and slice into bite-size pieces. Cut corn kernels off the cob. Halve and juice the lime.

Heat 1 tbsp. of vegetable oil in a medium saucepan over medium-high heat. Add just half the diced onion, just half the sliced garlic, and a pinch of salt, and cook until softened, 3 to 4 minutes. Add just 1 cup tomatoes, dried ancho chile, cumin, ¼ tsp salt, and ¼ cup water. Bring smoky ancho sauce to a simmer and cook until slightly thickened, 4 to 5 minutes.

Heat 1 tbsp. of vegetable oil in a large nonstick skillet over medium-high heat. Add sausage and cook until browned and crispy in places, 3 to 5 minutes. Add remaining diced onion and remaining sliced garlic and cook until softened, 3 to 4 minutes. Remove from heat and add corn kernels, chipotle morita powder, and sour cream, and stir well to combine.

Transfer the smoky ancho sauce to a blender. Add lime juice and blend on low until smooth. Taste, and add salt as necessary. Add ¼ cup smoky ancho sauce to an 8 x 8 baking dish.

Top each of the corn tortillas with creamy corn and chorizo filling. Roll each tortilla and place seam side down in the baking dish. Top enchiladas with remaining smoky ancho sauce and cover baking dish with foil. Bake 8 to 10 minutes.

Roughly chop the cilantro leaves and stems. Divide the creamy corn and chorizo enchiladas between plates. Top with chopped cilantro.

Serves 2.

Everything Mix

Ingredients

2 tbsp. poppy seeds

1 tbsp. white sesame seeds

1 tbsp. black sesame seeds

2 tbsp. dried garlic flakes

2 tbsp. dried onion flakes

2 tsp. kosher salt

Directions

Add to half-pint mason jar and shake. 

Sesame Orange Udon

Ingredients
10 oz. asparagus
1 oz. fresh ginger
3 cloves garlic
1 orange
4 oz. curly kale
1 Thai chile
1 tbsp. sesame seeds
4 oz. organic udon noodles
¼ cup cashews
1 tbsp. brown sugar
1 tbsp. sesame oil
3 tbsp. tamari
2 tbsp. rice vinegar
2 tsp. vegetable oil
Salt and pepper

Directions
Place a large pot of salted water on to boil for the udon noodles. Trim about 1 inch from the bottom of the asparagus and slice the stalks into 2 inch pieces. Peel and mince the ginger. Peel and thinly slice the garlic. Zest the oranges, then cut half into wedges. Destem the kale, and roughly chop the leaves. Thinly slice the Thai chile into the rounds.

Place a large nonstick skillet or wok over medium heat and add the sesame seeds. Toast, tossing frequently, until the seeds are lightly browned and fragrant, about 1 to 3 minutes. Transfer the toasted sesame seeds to a medium bowl and add just 2 tbsp. orange juice, brown sugar, sesame oil, tamari, rice vinegar.

Return the large skillet to medium high heat with 2 tsp vegetable oil. Once the oil is hot, add the sliced garlic, as many sliced chiles as you’d like, and minced ginger, and cook, stirring occasionally, until lightly toasted and fragrant, about 1 to 2 minutes.

Add the udon noodles to the boiling water and cook until al dente, about 8 to 10 minutes. Add the sliced asparagus and cashews to the skillet with the aromatics, and cook until bright green and crisp-tender, about 2 to 4 minutes. Season asparagus with salt, and toss to coat. Turn off the heat.

Drain the udon noodles and immediately add to the now empty skillet along with the chopped kale and the sesame orange sauce. Increase heat to medium-high and cook the sesame orange udon until the sauce thickens slightly and the sugar dissolves. Add the orange zest, taste and adjust seasoning with salt if necessary.

Divide the sesame orange udon with asparagus and gingered cashews between large shallow bowls and serve with orange wedges.

Serves 2.

Caponata

Ingredients
1 small eggplant, cut into 1-inch pieces
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 large onion, chopped
1 celery stalk, chopped
¼ cup chopped green olives
2 teaspoons capers
1 large tomato, chopped
2 tablespoons red wine vinegar
½ teaspoon sugar

Directions
Preheat oven to 400°. Toss eggplant with 2 tbsp. oil on a baking sheet; season with salt and pepper. Roast, turning occasionally, until golden brown and tender, 25–30 minutes.

Meanwhile, heat remaining 2 tbsp. oil in a large skillet over medium-high, add onion, celery, olives, and capers, and cook, stirring occasionally, until tender, 12–15 minutes; season with
salt and pepper.

Stir in tomatoes, vinegar, sugar, and ½ cup water. Bring to a boil, reduce heat, and simmer until liquid is reduced by half, about 4 minutes. Add roasted eggplant and stir to coat.

Makes about 6 cups

Halloumi Tofu Bowls with Tahini Amba Dressing

Ingredients

1 cucumber (or 4-5 minis)

1 c. grape tomatoes

1/2 red onion

1 lemon

1 tbsp. mango chutney

2 tbsp. tahini

1 lb. extra firm tofu

1 tbsp. za’atar seasoning

1 tbsp. nutritional yeast

10 oz. shredded red cabbage

4 tbsp. olive oil

Salt

Directions

Peel the cucumber and halve lengthwise. Remove the seeds with a spoon, and slice. Cut the tomato into wedges. Peel and thinly slice the red onion. Halve and juice the lemon. Add the red cabbage, sliced cucumber, tomato wedges, as much sliced red onion as you’d like, just half the lemon juice, 2 tbsp. olive oil, and a pinch of salt to a large bowl. Toss the cucumber tomato salad to combine.

Add the mango chutney, tahini, 1 tbsp. lemon juice, 1 tbsp. olive oil, 3 tbsp. warm water, and a pinch of salt to a medium bowl. Whisk tahini amba dressing until smooth.

Pat the tofu dry with a clean kitchen towel and cut into 1/2-inch planks. Heat 1 tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until crispy, 4 to 6 minutes. Add the za’atar seasoning, nutritional yeast, and ¼ tsp salt. Cook the halloumi tofu until fragrant, another 1 to 2 minutes.

Divide the cucumber tomato salad and top with halloumi tofu. Top with any remaining lemon juice. Serve with tahini amba dressing.

Serves 4. 

1 serving = 375 calories

Chipotle Sweet Potato Soup with Chorizo

Ingredients

2 large sweet potatoes (about 2 lbs.)

2 medium cooking onions (about 1 1/2 c.)

1/2 c. roasted red peppers, chopped

6 c. vegetable broth

4 cloves garlic, minced

1/2 tsp. cumin

1-2 tsp. chipotle chili pepper powder

2 vegan chorizo sausages

1/2 orange or 1 clementine, juiced

1 tsp. agave

avocado oil

salt and pepper

cilantro, pepitas, or lime crema (see recipe for vegan sour cream made with lime!)

Directions

Dice sweet potatoes, toss with oil, chipotle powder, salt and pepper, and bake at 425 degrees for 12-18 minutes. 

Sauté onions and garlic in oil. Once browned, add roasted red pepper. Add broth and sweet potatoes, bring to a boil, simmer 10 minutes. 

Crumble chorizo and brown in saute pan. Toast pepitas. 

Puree soup in Vitamix, squeeze in orange juice and add agave.

Pour into bowls and ladle chorizo into the center. Garnish with cilantro, pepitas, and lime crema.

Elote Bowls

Ingredients

¾ cup black quinoa

1 can chickpeas

1 lime

2 ears of corn

2 radishes

¼ oz. fresh cilantro

1 jalapeño

2 tbsp. plain vegan yogurt

2 tbsp. vegan mayo

¼ tsp. cayenne pepper

2 tbsp. pumpkin seeds

2 tsp. vegan parmesan

4 tsp. olive oil

Salt and pepper

Directions

Add the black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes.

Drain and rinse the chickpeas and pat dry with a clean kitchen towel. Zest and juice the lime. Remove corn husks and cut kernels off the cob. Thinly slice radishes. Roughly chop cilantro. Trim, deseed, and mince the jalapeño.

Add just half the lime zest, just half the lime juice, yogurt, vegan mayo, just half the cayenne pepper, and a pinch of salt to a small bowl. Stir the elote sauce to combine.

Heat 2 tsp. olive oil in a large nonstick skillet over high heat. Add chickpeas and cook until lightly browned and crisp, 4 to 6 minutes. Transfer crispy chickpeas to a bowl. Return skillet to high heat with 2 tsp. olive oil. Add corn and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt.

Add the remaining lime zest, remaining lime juice, minced jalapeño, and a pinch of salt to the crispy chickpeas and stir to combine. Divide cooked black quinoa between large bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add sliced radishes, chopped cilantro, pumpkin seeds, and parmesan. Sprinkle the elote bowls with any remaining cayenne pepper.

Serves 2.

Crispy Plantain Tacos

Ingredients
2 garlic cloves
6 oz. tomatillos
1 poblano pepper
1 lime
¼ oz. parsley
1 apricot or peach
1 red Fresno chile
1 plantain
1 red onion
6 oz. curly kale
6 whole wheat tortillas
2 tbsp. vegan sour cream
1 tbsp. + 1 tsp. vegetable oil
Salt and pepper

Directions
Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem, deseed, and chop the poblano pepper. Halve and juice the lime. Roughly chop parsley leaves and stems. Remove pit from the apricot or peach and dice. Trim, deseed, and thinly slice the red Fresno chile. Peel plantain and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion. Destem curly kale and roughly chop the leaves.

Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, and ½ tsp. salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.

Add the remaining lime juice, diced apricot or peach, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the apricot salsa. Taste, and add salt and pepper as necessary.

Heat 1 tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.

Wrap the whole wheat tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 tsp. vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.

Divide the warm whole wheat tortillas between plates. Add charred red onion and kale, crispy plantain, and apricot salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream.

Serves 2

Takeout Noodles with Asparagus & Sesame Ginger Sauce

Ingredients

8 oz. asparagus

1 oz. fresh ginger

4 radishes

2 tbsp. sesame oil

3 tsp. tamari

1 tbsp. rice vinegar

1 tbsp. peanut butter

2 tbsp. chile garlic sauce

10 oz. fresh ramen noodles

¼ c. crispy shallots

¼ c. peanuts

1 tsp. vegetable oil

Salt

Directions

Bring a medium saucepan with 2 quarts water and 1 tablespoon of salt to a boil. Trim 1 inch off the bottom of the asparagus and slice the asparagus into 1-inch pieces. Peel and mince 2 teaspoons of ginger. Grate the radishes on the largest side of a box grater.

Add the minced ginger, sesame oil, tamari, rice vinegar, peanut butter, and as much of the chile garlic sauce as you’d like to a medium bowl. Whisk the sesame ginger sauce until combined.

Once the water in the medium saucepan is boiling, add the fresh ramen noodles and cook until just al dente, 1 to 2 minutes. Drain and rinse with cool water to stop the cooking process.

Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced asparagus and cook until bright green and tender, 2 to 3 minutes. Add the cooked ramen noodles, sesame ginger sauce, and a pinch of salt and toss until well coated and hot, another 2 to 3 minutes.

Divide the takeout-style noodles and asparagus between bowls. Top with grated radishes, crispy shallots, and peanuts.

Serves 2.

Parmesan Gnocchi with Melted Summer Squash & Basil

Ingredients

3 garlic cloves

2 yellow squash

1 lemon

½ oz. fresh basil

10 oz. fresh gnocchi

1 tbsp. vegan butter

3 tbsp. vegan parmesan

1 tsp. crushed Aleppo pepper

2 tsp. olive oil

Salt and pepper

Directions

Bring a large pot with 4 quarts water and 2 tablespoons of salt to a boil. Peel and thinly slice the garlic. Trim the summer squash and slice into half moons. Halve the lemon, juice one half, and divide the other half into wedges. Pick the basil leaves from the stems.

Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the sliced garlic and a pinch of salt and pepper. Cook until the garlic is lightly browned, 2 to 3 minutes. Transfer the crispy garlic to a small bowl and return skillet to medium-high heat.

Add the sliced summer squash to the skillet and cook until lightly browned in places, 3 to 4 minutes. Reduce heat to low and cook until the squash softens and breaks down, another 5 to 7 minutes. Transfer the melted summer squash to a bowl.

Add the gnocchi to the large pot of boiling water and cook until the gnocchi floats, 3 to 5 minutes. Drain the cooked gnocchi and shake to remove excess water.

Return skillet to medium-high heat with the butter. Once melted, add the cooked gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add the parmesan and melted summer squash and stir to combine. Remove skillet from heat and add the lemon juice.

Divide the parmesan gnocchi with melted summer squash between bowls. Top with basil leaves, crispy garlic, and as much of the Aleppo pepper as you’d like. Serve with lemon wedges.

Serves 2.

Almond Butter Tofu Bowls with Charred Zucchini and Bok Choy

Ingredients

¾ cup sushi rice

1 garlic clove

1 oz. fresh ginger

2 tbsp. almond butter

4 tsp. soy sauce or tamari

1 tsp. turbinado sugar

1 tbsp. sesame oil

2 tbsp. chile garlic sauce

1 zucchini

6 oz. baby bok choy

1 radish

8 oz. pre-baked tofu (i.e. Soy Boy)

2 tbsp. vegetable oil

Salt and pepper

Directions

Add the sushi rice, 1¼ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 to 18 minutes.

Mix the almond butter sauce

Peel and mince the garlic. Peel and mince just 2 teaspoons of ginger. Add the minced garlic, minced ginger, almond butter, tamari, turbinado sugar, sesame oil, as much chile garlic sauce as you’d like, and 2 tablespoons of warm water to a medium bowl. Whisk the almond butter sauce until smooth.

Trim the zucchini and slice into half moons. Roughly chop the baby bok choy. Trim the radish and sliced into matchsticks. Cut the tofu into bite-size cubes.

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Add the sliced zucchini and cook until charred in places, 3 to 5 minutes. Add the chopped baby bok choy and cook until wilted, 2 to 3 minutes. Sprinkle with salt and pepper and transfer vegetables to a plate.

Return skillet to medium-high heat with 1 tablespoon of vegetable oil. Add the cubed tofu and cook until crispy in places, 3 to 5 minutes. Add the almond butter sauce and cook another 2 to 3 minutes.

Divide the cooked sushi rice between bowls and top with almond butter tofu and charred vegetables. Serve with sliced radish and any remaining chile garlic sauce. 

Serves 2.

Japanese Yam & Tofu Salad with Orange & Spicy Peanut Dressing

Ingredients

1 Japanese yam

6 oz. smoked tofu

¼ oz. fresh cilantro

1 orange

1 jalapeño

1 lime

1 tbsp. sesame oil

6 oz. shredded red cabbage

¼ c. sliced almonds

¼ c. spicy peanut sauce (pre-made)

2 tsp. vegetable oil

Salt and pepper

Directions

Preheat the oven to 425°F. Cut the Japanese yam into 1 inch cubes, place on a baking sheet, and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the diced Japanese yam until tender and slightly browned, 20 to 25 minutes.

Cut the tofu into bite-sized cubes. Pick the cilantro leaves from the stems. Peel the orange and cut into wedges. Thinly slice the jalapeño. Halve and juice the lime.

Heat just 2 tsp sesame oil in a large nonstick skillet over high heat. Add the cubed tofu and a pinch of salt. Cook, tossing occasionally, until browned and crispy, 3 to 5 minutes.

Add the roasted Japanese yams, tofu, cilantro leaves, orange wedges, sliced jalapeño, just half the lime juice, remaining sesame oil, shredded red cabbage, and almonds to a large bowl. Toss the warm Japanese yam and shiitake salad. Taste, and add salt and pepper as necessary. Add the remaining lime juice and spicy peanut sauce to a small bowl and whisk until smooth. Divide the warm Japanese yam and shiitake salad between plates. Drizzle with spicy peanut dressing.

Serves 2.

Chocolate Cookies

Ingredients
1/2 c. vegan butter
1/2 c. white sugar
1/2 c. brown sugar
1 tsp. vanilla extract
1 c. all-purpose flour
2/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 tbsp. non-dairy milk (I used almond)
3.5 oz. dark chocolate chips or chunks

Directions
Preheat the oven to 350°F.

Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.

Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.

Add the dry ingredients to the wet, mixing in by hand until crumbly.

Add the 1 tbsp. milk and mix into a thick cookie dough. Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls. Roll into small balls and space evenly on a parchment lined baking tray.

Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.

Makes about 16 cookies.

Recipe credit to lovingitvegan.com. 

Peanut Butter Chocolate Chip Cookies

Ingredients
1/2 c. vegan butter
1 c. white sugar
1 c. creamy, salted peanut butter
1 tbsp. vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. non-dairy milk (I used almond milk)
6 oz. chocolate chips

Directions
Add the vegan butter and white sugar to an electric mixer and cream them together. Then add in the peanut butter and vanilla and mix together until well combined.

In a separate bowl mix together the flour, baking soda and salt. Then add in to the wet ingredients and mix in with a spoon (don’t use the electric mixer for this part) until you reach a thick crumbly dough. If at this stage you are able to mix it into a cookie dough, so what you have is a proper cookie dough instead of a crumbly dough, then you may not need to add any soy milk, but if you have crumbly dough, then you need the soy milk. This usually depends on the moisture content of your brand of vegan butter and/or peanut butter.

Add in the milk, only as much as needed to get to a thick cookie dough that is able to roll into balls. Add in your chocolate chips or chunks and mix in.

Preheat the oven to 375°F. Roll into big balls and place onto a parchment lined baking tray. Aim for around 20 cookies from your batch, a couple more or less is fine.

Bake for 15 minutes until the tops are golden brown. The middles will still be very soft, this is fine, they will firm up as they cool. Let the cookies cool and firm up on the baking sheet before moving them.

Makes about 20 cookies.

Recipe credit to lovingitvegan.com. 

Vegan Blue "Cheese" Dressing

If I'm honest, this dressing looks more like honey mustard dressing, but it definitely has a blue cheese flavor profile! 

Ingredients

1 c. vegan mayo

1 tbsp. Dijon mustard

1 tsp. crushed garlic

2 tbsp. tahini

1 tbsp. white vinegar

2 tbsp. lemon juice

1 tbsp. maple syrup

1/4 c. nutritional yeast

1 tsp. onion powder

1/2 tsp. garlic powder

1 tsp. salt

1/2 tsp. dried dill

2 oz. extra firm tofu, crumbled

Directions

Combine all ingredients up until the tofu. Whisk by hand until smooth. Crumble tofu with a fork and then add it in, folding it gently into the dressing. 

Makes about 2 cups.

Recipe credit to lovingitvegan.com. 

Carrot "Lox"

Ingredients
2 large carrots
1 tbsp. soy sauce or tamari
1 tsp. kosher salt
2 tsp. maple syrup
1 tsp. rice vinegar
1/2 tsp. Liquid Smoke

Directions
Preheat oven to 400 degrees. Use a peeler or mandolin to peel the carrot into thin strips. Toss the carrots with the soy sauce, salt, maple syrup, rice vinegar, and Liquid Smoke in a baking dish. Cover the dish with foil and roast for 30 minutes.

Drop the oven temperature to 350 degrees. Remove the dish from the oven and toss the carrots again to coat in the sauce. Return to the oven for 10 to 15 minutes to dry out a bit. Once finished, toss the carrots with the dill fronds.

Serve with vegan cream cheese, capers, pickled red onion, and sliced tomatoes on bagels!

Makes enough for about 4 bagels.

Recipe credit to crowdedkitchen.com.

Roasted Sweet Potatoes with Spicy Cashew Sauce & Kraut

Ingredients
2 sweet potatoes
2 garlic cloves
½ cup cashews
2 tbsp. rice vinegar
2 tsp. agave
1 tsp. tamari
1 tsp. red pepper flakes
8 oz. Swiss chard (or other green)
1 Thai chile (or other hot pepper)
1 lime
4 oz. sauerkraut
2 tsp. vegetable oil
2 tbsp. + 1 tsp olive oil
Salt and pepper

Directions
Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Rub halved sweet potatoes with 2 teaspoons of vegetable oil, sprinkle with a pinch of salt and pepper, and bake cut-side down until tender, 22 to 26 minutes.

Peel the garlic and add to a blender. Measure just ⅓ cup of cashews and add to the blender along with the rice vinegar, agave, tamari, Aleppo pepper, 2 tablespoons of olive oil, and 3 tablespoons of warm water. Blend spicy cashew sauce until smooth. Taste, and add salt as necessary.

Thinly slice the Swiss chard stems and roughly chop the leaves. Halve the lime, juice one half, and cut one half into wedges. Thinly slice the Thai chile. Place remaining cashews in a large nonstick skillet over medium heat and toast, 3 to 4 minutes. Transfer toasted cashews to a cutting board and roughly chop.

When the sweet potatoes are done, return the skillet to medium-high heat with 1 teaspoons of olive oil. Add the chopped Swiss chard leaves and sliced stems, and cook until just wilted, 2 to 3 minutes. Season the sautéed Swiss chard with a pinch of salt and lime juice.

Divide the sautéed Swiss chard between large plates. Top with roasted sweet potatoes and sauerkraut. Drizzle everything with spicy cashew sauce and sprinkle with toasted cashews and sliced Thai chile. Serve with lime wedges.

Grilled Caesar Salad with Smoky Tofu & Roasted Tomato Pilaf

Ingredients
½ cup quinoa
2 hearts of romaine lettuce
15.5 oz. extra firm tofu (or use SoyBoy Smoked Tofu)
1 shallot
2 oz. roasted tomatoes
1 tbsp. liquid smoke
1 tsp. agave
¼ cup vegan Caesar dressing
1 tbsp. vegetable oil
Salt and pepper

Directions
Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring quinoa to a boil, reduce heat, cover, and cook until the spirals burst and the water is absorbed, 12 to 14 minutes.

Halve the lettuce lengthwise. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Peel, halve, and thinly slice the shallot. Roughly chop the tomatoes.

Heat a large nonstick skillet over medium-high heat. Add the halved lettuce cut-side down, pressing to sear, and cook until charred, 2 to 4 minutes. Transfer to a plate and sprinkle with salt and pepper.

Heat a large nonstick skillet over medium-high heat with 1 tablespoons of vegetable oil. Add the sliced shallots and cubed tofu and cook until browned in places, 3 to 5 minutes. Add the liquid smoke, agave, and a pinch of salt and pepper. Cook, stirring occasionally, until the tofu is caramelized, another 2 to 3 minutes.

Add the chopped tomatoes to the quinoa and toss to combine. Top the grilled lettuce with roasted tomato pilaf and smoky tofu. Drizzle everything with Caesar dressing.

NOTE: This recipe could use a little spice!

Tuscan Zucchini with Herbed Sausage & Lemon Quinoa

Ingredients
¾ cup quinoa
2 zucchini
1 onion
3 garlic cloves
4 oz. cherry tomatoes
2 vegan Italian sausages
1 tsp. dried oregano
½ tsp. red chile flakes
¼ cup panko breadcrumbs
1 lemon
2 tbsp. + 2 tsp. olive oil
Salt and pepper

Directions
Preheat the oven to 400°F. Add the quinoa, 1¼ cups of water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed, 15 to 17 minutes.

Halve the zucchini lengthwise and remove seeds with a spoon. Rub the cut side of the halved zucchini with 2 teaspoons of olive oil and add a pinch of salt and pepper. Place cut side down on a baking sheet and roast until zucchini is browned, 10 to 12 minutes. (Or, grill the zucchini!)

Peel and dice the onion. Peel and mince the garlic. Halve the cherry tomatoes. Remove Italian sausages from the packaging and crumble.

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the crumbled sausages and cook until crispy and browned, 5 to 6 minutes. Add the diced onion, minced garlic, oregano, and as much of the red chile flakes as you’d like, and stir frequently until the onion softens, 3 to 4 minutes.

Add halved tomatoes to the skillet and cook until warmed through, 1 to 2 minutes. Move the sausage and sautéed tomatoes to one side of the skillet and add the panko breadcrumbs. Toast for 2 to 3 minutes, and sprinkle with salt and pepper. Add toasted breadcrumbs to the tomato sausage mixture and stir.

Halve the lemon, juice one half, and cut the other half into wedges. Add 1 tablespoon of lemon juice to the cooked quinoa and stir. Divide the lemon quinoa between plates, and top with roasted zucchini and crisped Italian sausage. Serve the Tuscan stuffed zucchini with lemon wedges.

Japanese Gnocchi with Miso Tomato Butter & Nori Spice

Ingredients
1 onion
2 garlic cloves
1 oz. fresh ginger
6 oz. baby bok choy
1 scallion
1 lime
10 oz. fresh gnocchi
1 tbsp. smoked nori spice
2 tbsp. white miso paste
2 tbsp. tomato paste
3 tbsp. vegan butter
2 tbsp. olive oil
Salt and pepper

Directions
Bring a large pot with 4 quarts water and 2 tablespoons of salt to boil. Peel and dice the onion. Peel and mince the garlic and ginger. Roughly chop the bok choy. Thinly slice the scallion. Halve the lime, juice one half, and cut half into wedges.

Add the gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Once cooked, reserve 1 cup of pasta water, drain the cooked gnocchi, and toss with 1 teaspoon of olive oil to prevent sticking.

Heat a large nonstick skillet over medium-high heat with 2 teaspoons of olive oil. Add the boiled gnocchi and cook, tossing occasionally, until browned in places, 5 to 7 minutes. Remove the skillet from heat and sprinkle with just 2 teaspoons of of the smoked nori spice, toss to coat evenly, and transfer the crisped gnocchi to a plate. Cover to keep warm.

Heat the skillet on medium-high heat with 1 tablespoons of olive oil. Add the diced onion, minced garlic, and minced ginger. Cook until soft, 3 to 5 minutes.

Add the white miso paste, tomato powder, butter, lime juice, and reserved pasta water to the skillet, and stir to combine. Bring to a boil, reduce to a simmer, taste the miso tomato butter, and add salt and pepper as necessary. Add the chopped bok choy to the skillet and cook, tossing occasionally, until just wilted, 1 to 2 minutes.

Divide the miso tomato butter between large plates and top with the crisped gnocchi. Sprinkle with sliced scallion and remaining nori spice. Serve Japanese gnocchi with lime wedges.

Serves 2.

1 serving = 600 calories

Gochujang Veggie Bowls

Ingredients

2 sweet potatoes

4 radishes

4 scallions

1 oz. fresh ginger

1 garlic clove

1 lime

2 oz. vegan cabbage kimchi

2 tbsp. gochujang

2 tbsp. sesame oil

½ cup midnight grains

2 tbsp. vegan mayo

Salt

Directions

Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime, juice one half, and cut the other half into wedges. Roughly chop the kimchi.

Add the midnight grains, minced ginger, minced garlic, 1 cup of water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.

Add the chopped kimchi, vegan mayo, and lime juice in a small bowl. Stir until combined.

Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with lime wedges. 

Okonomiyaki with BBQ Sauce & Sesame Asparagus

Ingredients
3 scallions
2 garlic cloves
1 oz. fresh ginger
1 carrot
6 oz. asparagus (or other green vegetable)
¾ cup + 2 tbsp. all purpose flour
8 oz. shredded green cabbage
1 tbsp. tuxedo sesame seeds
2 tbsp. vegan mayo
2 tbsp. Asian-style BBQ Sauce
1 tbsp. Sriracha
vegetable oil
Salt and pepper

Directions
Thinly slice the scallions, keeping the whites and greens separate. Peel and mince the garlic and ginger. Shred the carrot on the largest side of a box grater. Trim about an inch off the ends of the asparagus.

In a large bowl, combine the flour, ¾ cup water, and a pinch of salt, and whisk until smooth. Add the sliced scallion whites, minced garlic, shredded carrot, and green cabbage. Stir with a spoon to combine. (The batter will be very thick.)

Heat a large nonstick skillet with 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot, add half of the batter. Spread evenly into a ½ inch thick pancake and lower heat to medium-low. Cook until the bottom is browned, 4 to 6 minutes, then flip and cook for another 3 to 5 minutes. Transfer to a plate and sprinkle with salt. Repeat with the remaining batter.

Return the skillet to medium-high heat with 1 tsp vegetable oil. Once the oil is hot, add the minced ginger and asparagus. Cook, tossing occasionally, until crisp-tender, 2 to 3 minutes. Sprinkle with sesame seeds.

Divide okonomiyaki between large plates and drizzle with vegan mayo and BBQ sauce. Top with as much Sriracha as you’d like. Sprinkle with sliced scallion greens and serve with sesame asparagus.

1 serving = 490 calories

1 pancake = 220 calories

Spring Vegetable Gnocchi with White Beans & Lemon Basil Butter

Ingredients
2 garlic cloves
1 shallot
2 carrots
4 oz. asparagus (or other spring vegetable)
½ oz. fresh basil
1 lemon
13.4 oz. butter beans
10 oz. fresh gnocchi
3 tbsp. vegan butter
2 tbsp. vegan parmesan
2 tbsp. olive oil
Salt and pepper

Directions
Bring a large pot of 4 quarts water and 2 tablespoons of salt to a boil. Peel and mince the garlic and shallot. Peel and dice the carrots. Trim 1 inch off the bottom of the asparagus and cut the remaining stalks into rounds. Thinly slice the basil. Zest, halve, and juice the lemon. Drain and rinse the butter beans.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the minced garlic, minced shallot, diced carrot, and a pinch of salt and pepper. Cook, stirring often, until the carrots are tender, 5 to 6 minutes.

Add the gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Reserve ½ cup of the pasta water and drain the gnocchi. Shake off any excess water.

Return the skillet with the carrots to medium-high heat and add the pasta water and butter and cook until melted, 1 to 2 minutes. Add the asparagus rounds and cook until bright green, 2 to 3 minutes. Add the lemon juice and just half of the basil, taste, and add salt and pepper as necessary. Transfer the lemon basil butter to a medium bowl and cover to keep warm.

Wipe the skillet and return to high heat with 1 tablespoon of olive oil. Once hot, add the cooked gnocchi, butter beans, ½ tsp salt, and ¼ tsp pepper. Cook, undisturbed, until well browned, 3 to 4 minutes. Sprinkle with lemon zest and parmesan, toss, and cook for another 2 minutes.

Divide the lemon basil butter between bowls and top with the spring vegetable gnocchi and butter beans. Sprinkle with the remaining sliced basil.

Kimchi Quesadillas with Togarashi Sweet Potato Fries

Ingredients
1 sweet potato
1 tsp. togarashi (or other spice)
1 can black beans
1 tsp. chili powder
1 lemon
¼ cup vegan mayo
1 jalapeño
5.5 oz. vegan cabbage kimchi
2 whole wheat tortillas
vegetable oil
Salt

Directions
Preheat the oven to 425°F. Cut the sweet potato into wedges and place on a baking sheet. Toss with 1 tablespoon of vegetable oil, togarashi, and a pinch of salt. Roast until the sweet potatoes are crisp in places and slightly browned, 20 to 25 minutes.

Drain and rinse the black beans. Heat 1 tsp (2 tsp) olive oil in a small saucepan over medium heat. Add the black beans, chili powder, ¼ teaspoon of salt, and 2 tablespoons of water. Mash the beans with the back of a fork, stir well, and cook until hot, 3 to 4 minutes. Taste, and add salt as necessary. Cover and set aside.

Halve the lemon, juice one half, and divide the other half into wedges. Add the lemon juice, vegan mayo, and a pinch of salt to a small bowl. Mix the lemon aioli.

Thinly slice the jalapeño. Roughly chop the kimchi. Lay the tortillas on a flat surface and add the mashed black beans to one side of each tortilla. Top the beans with the chopped kimchi and sliced jalapeño, fold the tortillas in half, and press to seal.

Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium heat. Add the first kimchi quesadilla and cook until lightly browned, 2 to 3 minutes per side. Repeat with the remaining quesadilla(s).

Cut each quesadilla into thirds and divide between plates. Top the kimchi quesadillas with any remaining sliced jalapeño and serve with togarashi sweet potato fries, lemon wedges, and lemon aioli for dipping.

Chickpea Quinoa Bowls with Tarator Sauce & Pickled Shallots

Ingredients
¾ cup quinoa
1 can chickpeas (about 2 cups)
2 tsp. sumac
6 oz. broccoli florets
1 shallot or red onion
2 tbsp. golden raisins
2 tbsp. Champagne vinegar
½ cup sliced almonds
1 garlic clove
1 lemon
2 oz. Lacinato kale
1 tbsp. + 2 tsp vegetable oil
2 tbsp. olive oil
Salt and pepper

Directions
Preheat the oven to 425°F. Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the spirals burst, 12 to 15 minutes.

Drain and rinse the chickpeas, and pat dry. Place them on a baking sheet with 1 tablespoon of vegetable oil, sumac, and a pinch of salt, and toss to coat. Chop the broccoli florets into bite-size pieces. Add the chopped broccoli, 2 teaspoons of vegetable oil, and a pinch of salt and pepper to the baking sheet and toss to coat. Roast until the chickpeas and broccoli are browned in places, 12 to 15 minutes.

Peel and thinly slice the shallot. Add the sliced shallot, golden raisins, Champagne vinegar, just 1 tablespoon sliced almonds, and a pinch of salt to a small bowl and stir.

Peel the garlic. Halve and juice the lemon. Add the garlic, half the lemon juice, remaining sliced almonds, 2 tablespoons of olive oil, and ⅓ cup water to a blender and blend until smooth. Taste, and season the tarator sauce with salt as necessary.

Destem the kale and thinly slice the leaves. Add the sliced kale to the cooked quinoa and toss until the greens are slightly wilted. Add the remaining lemon juice, taste, and season with salt and pepper as necessary.

Divide the kale quinoa, roasted broccoli, and sumac chickpeas between large bowls. Drizzle with tarator sauce and top with pickled shallots.

Smoky Portobello Tacos

Ingredients
Spanish rice
¼ cup cashews
8 oz. portobello mushrooms
1 garlic clove
1 lime
1 radish
1 scallion
1 jalapeño
1 tbsp. liquid smoke
1 tbsp. tamari or soy sauce
4 whole wheat tortillas
2 oz. shredded red cabbage
1 tbsp. vegetable oil
Salt and pepper

Directions
Cook Spanish rice. Preheat the oven to 400°F for the tortillas. Add the cashews and ¼ cup hot tap water to a small bowl. Soak nuts for at least 10 minutes. Thinly slice the portobello mushroom caps. Peel the garlic. Halve and juice the lime(s). Trim the radish(es) and cut into matchsticks. Thinly slice the scallion(s). Deseed and roughly chop the jalapeño(s).

Add the cashews and their soaking water, garlic, lime juice, chopped jalapeño, and a pinch of salt and pepper to a blender. Blend the jalapeño cashew sauce until smooth.

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced portobello mushrooms and let cook, undisturbed, until they begin to brown, 3 to 5 minutes. Add the tamari and just 1 teaspoon of liquid smoke. Toss to coat, and cook for another 2 to 3 minutes.

Wrap the tortillas in tin foil and place in the oven to warm, 3 to 4 minutes. Top the warm tortillas with Spanish rice, smoky portobello mushrooms, sliced radish, sliced scallion, and shredded red cabbage. Drizzle with jalapeño cashew sauce. Serve the smoky portobello tacos with any remaining Spanish rice.

Korean-Style Savory Oats

Ingredients
1/4 c. steel cut oats
1 1/4 c. water
1/2 tsp. vegetable base
1/2 tsp. Gochujang
1 tsp. maple syrup
1/4 tsp. ginger paste
1/4 tsp. lemongrass paste

Optional add-ins: 
Cucumbers, sliced into half moons
Spinach or other greens, chopped
Scallions
Edamame
Pickled onions
Cilantro
Black sesame seeds
Kimchi

Directions
Bring water and all ingredients before add-ins to a boil, stir in oats, reduce temperature to low and cook for about 20 minutes, stirring occasionally.

Towards the end of the cooking time, mix in chopped greens.


Pour oatmeal into a bowl and top with herbs, pickled onions, kimchi, or whatever else you have on hand!

Indian-Style Savory Oats

Ingredients
3/4 c. canned coconut milk

3/4 c. water
Pinch of salt
1/4 c. steel cut oats
1 tsp. curry powder
1/4 tsp. cinnamon
1/2 tsp. maple syrup

Optional add-ins: 
Chopped veggies like spinach and grape tomatoes
Mint or cilantro
Crispy chickpeas
Pickled onions
Chopped avocado

Directions
Bring coconut milk, water, and salt to a boil, stir in oats, reduce temperature to low and cook for about 20 minutes, stirring occasionally.

Towards the end of the cooking time, mix in spices, syrup, and chopped greens.

Pour oatmeal into a bowl and top with herbs, pickled onions, avocado, or whatever else you have on hand!

Serves 1.

1 serving = 335 calories + any add-ins

Coconut Tofu

Ingredients

1 block of tofu

5 tsp. sesame seeds

1/3 c. toasted coconut

1/4 c. panko breadcrumbs

1/4 c. cornstarch

Directions

Drain and press the tofu, pat dry with a towel. Cur into 6 slices. Add sesame seeds, toasted coconut, and breadcrumbs to a plate and mix. In a small bowl, whisk together the cornstarch and 1/4 c. cold water. 

Place a large nonstick skillet over medium heat with 1/4 c. vegetable oil. Toss the sliced tofu in the cornstarch mixture and press into the coconut breadcrumbs. Once the oil is hot, add the breaded tofu to the skillet and cook until browned on each side. Sprinkle with salt and serve.

Spicy Red Curry Coconut Noodles with Carrot & Edamame

Ingredients
2 carrots
1 shallot
1 oz. fresh ginger
1 garlic clove
2 tbsp. red curry paste
5.5 oz. coconut milk
2 tsp. turbinado sugar
11 oz. fresh ramen noodles
¼ oz. fresh mint
1 lime
¾ c. edamame
1 tsp. vegetable oil
Salt

Directions
Bring a large pot with 4 quarts water and 2 tbsp. salt to a boil. Peel the carrot, then continue to peel lengthwise to create “noodles.” Peel and thinly slice the shallot. Cut the unpeeled ginger into large pieces. Peel and thinly slice the garlic.

Place a medium saucepan over medium heat with 1 tsp. vegetable oil. Once hot, add the sliced shallot, chopped ginger, and sliced garlic. Cook until ginger and garlic are slightly toasted, about 2 minutes. Add the red curry paste, coconut milk, sugar, and a ½ cup water. Bring broth to a boil, reduce heat to low, and let simmer until it’s time to serve.

Once the water is boiling, add the ramen noodles and cook until al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Pick the mint leaves. Halve and juice the lime. Remove the ginger from the red curry broth and stir in the edamame. Season with ½ tsp. salt and continue to simmer until edamame is hot, about 1 minute. Add lime juice to the broth.

Divide ramen noodles and carrot “noodles” between deep bowls and top with red curry coconut broth. Sprinkle with fresh mint.

Soba Noodle Bowls with Red Curry Almond Butter Dressing

Ingredients
7 oz. pre-baked tofu
1 lime
2 scallions
2 tbsp. almond butter
1 tbsp. red curry paste
6 oz. soba noodles
2 oz. shredded red cabbage
1 tbsp. smoked nori spice
Salt

Directions
Bring a medium saucepan with 2 quarts water and 1 tbsp. salt to boil. Dice the tofu. Thinly slice the scallions. Halve and juice the lime. In a medium bowl, combine the lime juice, almond butter, red curry paste, and ¼ cup warm water. Whisk red curry almond butter dressing until smooth.

Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, 2 to 3 minutes. Drain and run noodles under cold water to stop the cooking process.

Divide the soba noodles between bowls. Top with diced tofu, sliced scallions, and red cabbage. Drizzle with red curry almond butter dressing and sprinkle with smoked nori spice.

Mushroom Shawarma

Ingredients
1 garlic clove
1 tbsp. white vinegar
¼ c. vegan mayo
¾ tsp. ground turmeric
1 red onion
8 oz. cremini mushrooms
2 tsp. baharat spice blend
4 oz. curly kale
1 oz. fresh parsley
4 oz. shredded red cabbage
2 multigrain flatbread
2 tbsp. vegetable oil
2 tsp. olive oil
Salt and pepper

Directions
Preheat the oven to 425°F. Peel and mince the garlic. In a small bowl, combine just 1 tsp white vinegar (reserving the rest for the next step), the minced garlic, Vegenaise, turmeric, and a pinch of salt. Mix the turmeric aioli.

Peel and slice the onion. Wipe the mushrooms with a damp towel to clean, and cut into ½ inch thick slices. Add the sliced onion and sliced mushrooms to a baking sheet, toss with 2 tbsp vegetable oil, the baharat spice, and ¼ tsp salt. Roast until the vegetables are crispy in places, about 16 to 18 minutes.

Destem the kale and thinly slice the leaves. Remove the parsley leaves from the stems. In a medium bowl, combine the remaining vinegar, kale, parsley leaves, red cabbage, 1 tsp olive oil, and a pinch of salt. Toss the kale salad to combine.

Wrap the flatbreads in foil and put them in the oven to warm, about 1 to 2 minutes.

Spread the turmeric aioli on the flatbreads. Place the roasted vegetables and kale salad on one half of the flatbread, and fold the other half over. Serve any remaining salad alongside the mushroom shawarma.

Serves 2; 420 calories per serving without the bread.

West African Peanut Stew with Swiss Chard & Quinoa

Ingredients
¾ c. quinoa
2 garlic cloves
1 oz. fresh ginger
1 red onion
6 oz. Swiss chard (or other leafy green)
1 tbsp. vegetable broth concentrate
¼ c. peanut butter
1 tbsp. sriracha
14.5 oz. can crushed tomatoes
¼ c. peanuts
1 tbsp. olive oil
Salt and pepper

Directions
Add the quinoa and 1¼ cup water to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed, about 15 to 17 minutes.

Peel and mince the garlic and ginger. Peel and dice the onion. Thinly slice the Swiss chard leaves and stems.

Place a medium saucepan over medium-high heat with 1 tbsp. olive oil. Once the oil is hot, add the minced garlic, minced ginger, and diced onion. Cook until fragrant, about 2 to 3 minutes.

Add the vegetable broth concentrate, 3 cups water, and a pinch of pepper to the garlic, ginger, and onion mixture. Bring to a boil, reduce heat, and simmer for 3 to 5 minutes.

Add the peanut butter, Sriracha, and just ½ cup of the tomatoes to the soup and stir well. Add the sliced Swiss chard leaves and stems and cook until soup is slightly thickened, and the Swiss chard has wilted, about 4 to 5 minutes.

Divide the West African peanut stew between large bowls. Top with quinoa and sprinkle with peanuts.

Pan-Roasted Brussels with Miso Caramel & Almond Farro Pilaf

Ingredients
¾ c. farro
8 oz. Brussels sprouts
2 carrots
2 scallions
3 garlic cloves
1 lemon
4 oz. baby spinach
¼ c. turbinado sugar
1 tsp. tamari
2 tsp. cornstarch
1 tbsp. white miso paste
¼ c. sliced almonds
2 tsp. sesame seeds
1 tbsp. + 2 tsp. vegetable oil
Salt and pepper
Heat of some kind, like red pepper flakes or sriracha

Directions
Add the farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, off of the heat, and cover to keep warm.

Trim and quarter the Brussels sprouts. Peel and chop the carrot into “fries.” Thinly slice the scallions, keeping the green and white parts separate. Peel and mince the garlic. Halve the lemon and cut one half into wedges.

Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once hot, add the quartered Brussel sprouts and carrot “fries” and cook, turning occasionally, until charred in places and fork-tender, about 8 to 10 minutes. Transfer to a plate. Add the spinach and a pinch of salt to the skillet and cook until wilted, about 3 to 5 minutes. Transfer sautéed spinach to a bowl.

Return the unrinsed skillet to medium heat to begin miso caramel. Add ¼ cup water and sprinkle the sugar evenly over it. Cook, gently swirling skillet occasionally (do not stir) until the sugar melts and the mixture smells of caramel, about 3 to 5 minutes. Add just the scallion whites, minced garlic, heat of choice, and 2 tsp vegetable oil. Cook until fragrant, stirring constantly, about 30 seconds.

Remove skillet from the heat and slowly whisk in ¾ cup water, tamari, cornstarch, white miso paste, and a pinch of pepper. Return the skillet to low heat and simmer until the miso caramel has thickened, about 3 to 5 minutes.

Add half the scallion greens, juice of half the lemon, sautéed spinach, almonds, sesame seeds, and a pinch of salt and pepper into the cooked farro, stir, and divide between wide, shallow bowls. Top the almond farro pilaf with the pan-roasted Brussels sprouts and carrots and miso caramel. Sprinkle with the remaining scallion greens and serve with lemon wedges.

Curried Lentil, Tomato, and Coconut Soup

Ingredients

2 tbsp. coconut oil

1 medium onion, finely chopped

3 garlic cloves, pressed

1 tbsp. ginger, minced

1 tbsp. curry powder

1/4 tsp. red pepper flakes

3/4 red lentils

1-14.5 oz. can crushed tomatoes (I used fire-roasted diced tomatoes)

1/2 c. cilantro, finely chopped

kosher salt

black pepper, freshly ground

1-13.5 oz. can unsweetened coconut milk, mixed well

Lime wedges 

Directions

Heat oil in large saucepan over medium. Cook onion, stirring often, until softened and golden brown. Add garlic, ginger, curry, and red pepper flakes, and cook, stirring until fragrant, about 2 minutes. Add lentils and cook for a minute more, stirring. Add tomatoes, 1/2 cup cilantro, a generous pinch of salt and 2 1/2 cups of water; season with salt and pepper. Set aside 1/4 cup of the coconut milk for serving and add remaining to saucepan. Bring mixture to a boil; reduce heat and simmer gently until the lentils are tender but not mushy, about 20 minutes. Season with more salt and pepper as needed. 

To serve, divide among bowls, drizzle with reserved coconut milk and top with additional cilantro. Serve with lime wedges.

Serves 4. 

Vegan Runny "Egg Yolk"

Ingredients
1 c. water
4 tsp. cornstarch or arrowroot starch
2 tbsp. light oil
2 tsp. nutritional yeast
3/4 tsp. kala namak (black salt)
1/4 tsp. tumeric

Directions
In a small pot, whisk together water and starch. Now stir in remaining ingredients and place over medium-high heat, whisking constantly for 3 to 5 minutes, until thickened. Serve hot and fresh!

Makes about 1 cup.

Vegan Breakfast Pockets

Original recipe from The Baking Fairy: https://www.thebakingfairy.net/2017/08/tofu-scramble-breakfast-pockets/

Ingredients
1 box (2 rolls) puff pastry, thawed (Pepperidge Farm brand is vegan)
1-2 tbsp. flour
1 block extra-firm tofu
2-3 tbsp. cornstarch
2 tsp. turmeric
2 tbsp. + 1 tbsp. olive oil (separated)
2-3 tbsp. nutritional yeast
1-2 tbsp. unsweetened non-dairy milk
poppy seeds and/or sesame seeds, for topping

Spices: ½ - 1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. poultry seasoning blend
1 tsp. salt
½ tbsp. low sodium soy sauce
½ tbsp. vegan Worcestershire sauce

Veggies: 
½ white onion, chopped
2 stalks celery, diced small
2 medium carrots, diced small
2 c. fresh spinach
4-5 mushrooms, diced small

NOTE: I made this with Mexican flavors by swapping cumin and chili powder for the poultry seasoning and choosing black beans and sweet potatoes instead of celery, carrots and mushrooms. If you make this once, you'll feel confident to make your own flavor profile!

Directions
First, press the tofu for about 30 minutes until most of the excess liquid has drained. Crumble tofu with your hands into a medium bowl, and toss with the cornstarch. Add in all of the spices, soy sauce, and Worcestershire and mix until combined.

In a large sauté pan, heat 2 tablespoons of olive oil on medium-high heat until it shimmers. Add in the tofu, and cook, stirring often, until the edges are golden brown and slightly crisp. Transfer tofu to a separate bowl.

In the same pan, heat the other 1 tablespoon of olive oil, and toss in all of the vegetables. Cook over medium heat, stirring often, until all vegetables are softened and fragrant. Add them to the bowl with the tofu, and mix in the nutritional yeast. Taste, and add more salt and pepper as needed. Set the filling aside to cool.

Lightly flour a clean surface, and one at a time, lay out one sheet of puff pastry and stretch into a large rectangle using a rolling pin. Cut each sheet into 8 even rectangles. Spoon the cooled filling onto half of the rectangles, lightly moisten the edges with a bit of water, and top with the other remaining rectangles. Using a fork, press all the way around the edges to seal. Using a sharp knife, cut 3 small lines on the top of each pocket for steam to escape.

Brush the tops with the unsweetened non-dairy milk, and sprinkle with sesame or poppy seeds. Place breakfast pockets on a baking sheet lined with parchment, and place in fridge for at least 15 minutes before baking.

When ready, preheat oven to 400 degrees. Transfer pans directly from fridge to oven, and bake for 22-24 minutes, until golden brown, crisp, and puffed. Enjoy immediately, or let cool completely, wrap in plastic, and store in the refrigerator until needed.

Makes 8 pockets.

Vegan Laksa

A bowlful of Malaysian flavor from Vegan Richa. Check out her blog for the original recipe and so many more: https://www.veganricha.com/2016/10/vegan-laksa-malaysian-curry-laksa-soup-recipe.html

Ingredients


Laksa Paste:2 tsp. coriander seeds
1/2 tsp. fennel or cumin seeds
1 inch fresh turmeric root peeled if needed (or use 1 tsp. ground turmeric)
1 inch fresh ginger root peeled if needed (or use 1 tsp. ginger paste)
1 green chile
1/2 tsp. cayenne (or use paprika + cayenne for less heat)
1 stalk lemongrass (or use 1 tsp. lemongrass paste)
3 cloves of garlic
2 tbsp. raw cashews soaked for 15 mins, use almonds or pepitas for cashew-free
a good handful of cilantro with tender stems
1 tsp. lime juice


Laksa Curry Soup:1 tsp. oil
Laksa curry paste from above
2 c. sliced white mushrooms
3/4 c. sliced carrots
1/2 to 1 c. other veggies, like bell peppers and broccoli, sliced or chopped small
3 c. veggie broth
13.5 oz. can coconut milk
6 to 8 oz. brown rice noodles, uncooked
1 c. of chopped spinach or chard
salt and cayenne to taste
sugar or sweetener, if needed
cilantro and mint, for garnish


Instructions

Make the paste:Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture. Add the rest of the ingredients to a blender or food processor and blend until pasty. Add a tablespoon or so water if needed. The paste can be refrigerated for up to a week and frozen for longer.

Make the soup:Heat oil in a saucepan over medium heat. Add all of the curry paste (1/3 to 1/2 cup) and fry for 3 minutes. Stir occasionally. If using premade paste, use a 1/3 cup. Add the mushrooms and cook for 2 minutes. Add the veggies, broth and coconut milk and bring to a boil. Reduce heat to medium low. Add in the rice noodles and let the mixture simmer for 10 minutes. Fold in the spinach and chard. Taste and adjust salt and heat. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point. Add more coconut milk if needed. Simmer for another few minutes. Garnish with fresh cilantro, mint, bean sprouts or crisped tofu and serve.

Serves 4.

Cauliflower Shawarma

Ingredients
6 oz. cauliflower florets
Handful of grape tomatoes, sliced
1 shallot or red onion
2 tsp baharat spice blend
2 garlic cloves
3 tbsp. vegan mayo
1 lemon
1 tbsp. harissa paste
1 tbsp. tahini
2 oz. shredded red beets
4 oz. mixed greens
2 multigrain flatbreads
2 tsp vegetable oil
1 tbsp. olive oil
Salt and pepper

Instructions
Preheat oven to 400°F. Chop the cauliflower florets into bite-sized pieces. Thinly slice the tomatoes. Peel and thinly slice the shallot.

Transfer the cauliflower florets to a baking sheet and toss with 2 teaspoons of vegetable oil, the baharat spice, and a pinch of salt and pepper. Roast until tender and browned in places, about 12 to 15 minutes.

Peel and mince the garlic. Add minced garlic, vegan mayo and a pinch of salt to a small bowl. Mix garlic aioli well. Whisk together harissa paste, tahini, just 1 tablespoon of apple cider vinegar, ½ teaspoon of salt, ¼ teaspoon of pepper in a separate medium bowl. Add shredded beets and toss until harissa beet slaw is evenly coated.

Combine the greens, remaining apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper in a large bowl. Gently toss the salad. Place the multigrain flatbreads in the oven or toaster to warm for 1 minute.

Spread the garlic aioli on the flatbreads. Top half of each with the roasted cauliflower, sliced tomatoes, sliced shallot, harissa beet slaw, and greens. Fold in half to make two sandwiches and serve with the remaining green salad.

Muhammara Stuffed Sweet Potatoes with Crispy Chickpeas

Ingredients
2 sweet potatoes
1 can chickpeas
1 tbsp. ras el hanout
1/2 c. quinoa
1 lemon
1 scallion
4 oz. roasted red peppers
1/4 c. walnuts
2 tbsp. of balsamic glaze or pomegranate molasses
1 Persian cucumber
2 oz. Treeline Cashew Cheese (optional)

Directions
Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to one half of a baking sheet. Rub potatoes with 2 teaspoon olive oil each and sprinkle with a pinch of salt and pepper.

Drain, rinse and dry the chickpeas with a paper towel. Add them to the other half of the baking sheet. Toss the chickpeas with 1 tablespoons of olive oil, ras el hanout, and a pinch of salt and pepper. Bake until the chickpeas are crispy and the sweet potatoes are tender, about 30 to 35 minutes.

Add the quinoa, ¾ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Halve the lemon. Roughly chop the scallion. Drain the roasted red peppers. In a blender, combine the just half the lemon juice, chopped scallion, roasted red peppers, walnuts, cumin, just 1 tablespoons of balsamic glaze, and 2 tablespoons of olive oil. Blend on high until smooth and season with salt.

Cut the remaining lemon into wedges. Dice the cucumber. Once the sweet potatoes are tender, flip and mash the flesh slightly with a fork.

Divide the quinoa between large plates and top with roasted sweet potatoes. Layer on the crispy chickpeas, diced cucumbers, roasted red pepper vinaigrette, and cashew cheese. Serve with lemon wedges.

Punjabi Kadhi

Ingredients
3/4 c. short-grain brown rice
1 onion
4 garlic cloves
1 oz. fresh ginger
1 jalapeno
8 oz. baby spinach
2/3 c. garbanzo bean flour
1/4 c. non-dairy yogurt
1/4 tsp. baking powder
2 tsp. curry powder
11.5 oz. can coconut milk
2 tbsp. mango chutney (pre-made)

Directions
Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Peel and finely dice the onion. Peel and mince the garlic and ginger. Halve and deseed the jalapeño, then thinly slice. Roughly chop just half the baby spinach.

Place a medium saucepan over medium heat. Add the chopped spinach and 2 tbsp water and cook, stirring occasionally, until bright green, about 1 to 2 minutes. Drain the spinach and transfer to a medium bowl. Add just 2 tbsp diced onion, garbanzo bean flour, Cashewgurt, baking powder, 2 tbsp vegetable oil, and ¼ tsp salt. Mix until just combined.

Return the saucepan to medium heat with 2 tsp vegetable oil. Once hot, add the remaining diced onion, minced garlic, and minced ginger. Cook until aromatic, about 1 to 2 minutes, and then add the curry powder and stir. Add the coconut milk, ¼ cup water, ½ tsp salt, and bring sauce to a simmer. Cook until slightly thickened, about 2 to 3 minutes.

Once the curry sauce has thickened, reduce heat to low. Using a spoon, drop heaping spoonfuls of the dumpling mix into the sauce. You should get 8 dumplings. Cover and gently simmer dumplings until they expand and are firm to the touch, about 5 to 7 minutes.

Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced jalapeño, remaining baby spinach, and a pinch of salt. Cook until the spinach is bright green and wilted, about 2 to 3 minutes.

Divide the brown rice between large bowls. Top with sautéed spinach and punjabi kadhi. Pour coconut curry broth around the kadhi. Dollop with the mango chutney.

Tamarind Cauliflower with Gingered Fried Rice & Cashews

Ingredients
8 oz. cauliflower florets
3 garlic cloves
1 oz. fresh ginger
1 Roma tomato
2 scallions
4 oz. green beans
2 bird's eye chiles
8 oz. brown rice, cooked
1 tbsp. tamari or soy sauce
1/4 c. cashews
1/4 c. tamarind sauce or paste

Directions
Preheat the oven to 425°F. Add the cauliflower florets to a baking sheet and coat with 2 tsp (4 tsp) vegetable oil. Season with a pinch of salt and roast until tender and browned in places, about 15 to 20 minutes.

Peel and mince the garlic and ginger. Cut the tomato into wedges. Chop the scallions into 2 inch pieces. Chop the green beans into ½ inch pieces. Mince the bird’s eye chiles.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add just half of the minced garlic and just half of the minced ginger. Cook, stirring constantly, until garlic is just toasted, about 1 to 2 minutes. Add the tomato wedges, chopped scallions, and green beans, and cook until vegetables are tender, about 1 to 2 minutes.

Add the brown rice to the skillet and cook until slightly toasted and heated through, about 2 to 3 minutes. Stir in the tamari and cook for 1 more minute. Taste and adjust the seasoning with salt if necessary. Divide the gingered fried rice between large serving plates.

Return the skillet to medium-high heat, with 1 tsp vegetable oil and the cashews. Cook until toasted, about 2 to 4 minutes; then add the remaining minced garlic, ginger, and as much minced chile as you’d like. Cook, stirring constantly, until fragrant, about 1 minute. Add the tamarind sauce, reduce heat to medium, and simmer until slightly thickened, less than 1 minute.

Add the roasted cauliflower to the skillet. Cook, tossing often, until cauliflower is well coated and sticky, about 1 to 2 minutes. Top the gingered fried rice with tamarind cauliflower.

Thai Mango Salads with Coriander Tofu & Japanese Yam

Ingredients
8 oz. extra firm tofu, pressed
1 tsp. ground coriander
1 Japanese yam (or regular yam)
1 mango
4 radishes
2 hearts of romaine lettuce
1/4 c. peanut sauce (pre-made)
1 lime
2 tsp. chile garlic sauce

Directions
Preheat the oven to 425°F. Drain the tofu and pat dry with paper towels. Line a baking sheet with foil or parchment paper. Tear the tofu into bite-sized pieces and add to the baking sheet. Toss with 1 tablespoon of vegetable oil, ground coriander, and a pinch of salt and pepper. Roast until crispy in places, about 18 to 20 minutes.

Halve the yam lengthwise and then cut into wedges. Add to another baking sheet and toss with 1 tablespoon of vegetable oil, and a pinch of salt and pepper. Roast until the sweet potatoes are tender, about 18 to 20 minutes.

Peel the mango, remove the flesh from the pit, and dice the flesh. Thinly slice the radishes. Roughly chop the romaine.

In a small bowl, mix together the peanut sauce, chili garlic sauce, just half the lime juice, and 1 tsp water. Mix the peanut dressing well.

Divide the chopped lettuce between serving plates and toss with the remaining lime juice, 1 tsp olive oil each, and a pinch of salt.

Top the salads with crispy coriander tofu and roasted yam. Drizzle with peanut dressing. Sprinkle with sliced radishes and mango.

Brassica Bowls with Crispy Butter Beans

Ingredients
6 oz. broccolini
1 tbsp. Italian spice mix
6 oz. Lacinato kale
2 radishes
1 lemon
1 can butter beans
1/4 c. vegan Caesar dressing
1/4 c. walnuts

Directions
Preheat the oven to 400°F. Trim about 1 inch off the bottom of the broccolini. Add the broccolini to a baking sheet and toss with 2 tsp olive oil and the Italian spice. Roast until browned in places, about 15 to 20 minutes.

Destem the kale and thinly slice the leaves. Thinly slice the radishes. Halve the lemon. Add the sliced kale to a large bowl along with the just half the lemon juice and a pinch of salt and pepper. Massage the kale for a moment until the leaves are dark green. Add the sliced radishes to the kale.

Drain and rinse the butter beans and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil. Once the oil is hot, add the butter beans in one layer, sprinkle with salt, and cook, shaking the pan occasionally, until browned in places, about 5 to 7 minutes.

Add the remaining lemon juice, Caesar dressing, and a pinch of salt to a bowl. Stir the lemony Caesar dressing well. Divide the kale salad and butter beans between large plates. Top with roasted broccolini and walnuts. Drizzle with lemony Caesar dressing.

Chickpea Crepes with Spinach Yogurt & Cilantro Chutney

Ingredients
1/2 c. mung beans
1 red onion
2 garlic cloves
1 serrano pepper
1 lemon
2 oz. sundried tomatoes
1/2 tsp. cumin seeds
1 tsp. mustard seeds
6 oz. baby spinach
3/4 c. garbanzo bean flour
1/4 c. rice flour
5.3 oz. plain nondairy yogurt
1/4 c. cilantro chutney (pre-made)

Directions
Place the mung beans in a small saucepan with 1 1/2 cups cold water over high heat. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until the mung beans are tender and begin to break down, about 20 to 25 minutes. Drain the mung beans and return to the saucepan, off the heat.

Peel and dice the red onion. Peel and thinly slice the garlic. Trim, deseed, and mince the serrano pepper. Halve the lemon. Drain and roughly chop the sundried tomatoes. Add just 1/4 cup of the diced onion to a medium bowl with cold water.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the sliced garlic, minced serrano pepper, cumin seeds, and mustard seeds. Cook, stirring frequently, until sizzling, about 1 to 3 minutes. Add the remaining diced onion, spinach, and a pinch of salt and pepper. Cook until wilted, about 2 to 3 minutes. Transfer spinach to a medium bowl and chill in the fridge until the last step.

Add the garbanzo bean flour, rice flour, 1¼ cup cold water, and a pinch of salt and pepper to a medium bowl and whisk until smooth. Return the skillet to high heat with 2 tsp olive oil. Once hot, pour in half of the batter and tilt to coat the bottom of the pan. Cook, undisturbed, until the batter sets, about 4 to 6 minutes. Carefully transfer to a plate and repeat with the remaining batter.

Drain the diced red onion. Once the mung beans are finished, add the sun-dried tomatoes, diced red onion, and a pinch of salt and pepper to them. In a medium bowl, combine the lemon juice, sautéed spinach, yogurt, and a pinch of salt and pepper and stir the spinach yogurt raita to combine.

Divide the chickpea crepes, mung beans, and spinach yogurt raita between large plates. Serve with cilantro chutney on the side.

Tempeh Khao Soi

Ingredients
1 oz. fresh ginger
2 garlic cloves
6 oz. baby bok choy
1 shallot
1 lime
1 Thai chile
2 tsp. sugar
2 tbsp. red curry paste
1 tbsp. tamari or soy sauce
5.5 oz. (1/2 can) coconut milk
7 oz. rice noodles
8 oz. tempeh
2 tbsp. crispy onions

Directions
Bring a large pot of salted water to boil for the noodles. Peel and mince the ginger and garlic. Trim and thinly slice the shallot. Halve the lime. Thinly slice the Thai chile.

Add the sliced shallot, just half the lime juice, 1 teaspoon of sugar, and a pinch of salt to a small bowl and toss to combine.

Place a medium saucepan over medium-high heat with 1 tablespoon of vegetable oil. Once the oil is hot, and the minced ginger, minced garlic, and red curry paste. Cook until fragrant, about 1 to 2 minutes. Add the tamari, coconut milk, 1 1/2 cups of water, 1/2 teaspoon salt, and 1/2 teaspoon of pepper. Bring to a simmer, then add the sliced bok choy and reduce the heat to low.

Add the rice noodles to the a large pot of boiling water, stir, and remove from the heat. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

Place a large nonstick skillet over medium-high heat with 2 tablespoons of vegetable oil. Once the oil is hot, crumble the tempeh into the skillet. Add a pinch of salt and pepper and cook, tossing occasionally, until it begins to brown, about 5 to 7 minutes. Add the remaining sugar, toss to coat evenly, and cook until well-browned, about 2 to 3 minutes.

Add the remaining lime juice to the broth. Taste and adjust the seasoning with salt as needed. Ladle the broth into shallow bowls. Top with rice noodles, crispy tempeh, crispy onions, pickled shallot, and sliced Thai chile.

Refried Butternut Tacos

Ingredients
1 can cannellini beans
2 c. cubed butternut squash
1 c. red grapes, halved or quartered
1 jalapeno, deseeded & minced
1 scallion
1/2 oz. cilantro
1 lime
1 tbsp. vegan butter
2 tsp. agave
2 oz. shredded green cabbage
6 tortillas
2 tsp. hot sauce
3 tbsp. pumpkin seeds

Directions
Preheat oven to 400 degrees. Drain and rinse the beans. Add beans and squash to a large nonstick skillet and cover with an inch of cold water. Bring to a boil, reduce heat to medium, and boil until squash is fork-tender, about 10 to 12 minutes. Drain the squash, return to skillet and mash with a fork. Transfer the mashed squash and beans to a bowl and wipe the skillet clean.

Halve or quarter the grapes. Toss with 1 tsp. olive oil and a pinch of salt and pepper on a baking sheet. Roast until grapes are soft, fragrant, and slightly wrinkled, about 6 to 8 minutes. Set aside to cool slightly.

Mince the jalapeno and thinly slice the scallion. Finely chop the cilantro leaves. Combine the jalapeno with half the cilantro in a bowl with juice from half of the lime. After grapes have cooled, add them to the bowl with a pinch of salt and pepper and set aside.

Return the skillet to medium-high heat with 1 tbsp. olive oil. Add the mashed squash and beans and smooth into an even layer in the pan. Reduce heat to medium and cook undisturbed until bottom is well browned, about 5 to 7 minutes. Add the butter and agave and stir to combine. Season with a pinch of salt.

Add the remaining chopped cilantro, remaining lime juice, shredded cabbage, and a pinch of salt to a medium bowl. Toss the slaw to combine. Wrap the tortillas in a dish towel or foil and pop in the oven to warm.

Lay the warm tortillas on a clean work surface and divide the refried butternut between them. Toss with salsa, slaw, and pepitas. Drizzle with hot sauce.

Serves 2.

Mafaldine Pasta

Ingredients
1 garlic clove
1/4 oz. fresh tarragon
1/4 c. walnuts
2 oz. leeks, sliced (about 1 large leek)
6 oz. mafaldine (or other long, wide) pasta
2 tsp. Dijon mustard
2 tbsp. vegan butter
2 oz. soft cashew cheese (i.e. Treeline Herb & Garlic)
1 lemon
4 oz. baby arugula

Directions
Bring a large pot of salted water to a boil for the pasta. Peel and mince the garlic. Pick the tarragon leaves from the stems and roughly chop.

Place a large nonstick skillet over medium heat and add the walnuts. Toast the nuts, shaking the pan frequently, until fragrant and lightly browned, about 3 to 5 minutes. Transfer the toasted walnuts to a plate.

Return the skillet to medium-low heat with 1 tbsp. olive oil. Add the sliced leeks and cook, stirring occasionally until softened but not browned, about 3 to 5 minutes.

Once the water is boiling, add the pasta and cook until al dente. Reserve 1/3 c. of pasta water, drain the pasta and return the cooked pasta to the large pot, off the heat.

Add the minced garlic and Dijon mustard to the skillet with the melted leeks and cook until fragrant, about 1 minute. Transfer the leek mixture to the pot with the pasta and add the butter, cashew cheese, and reserved pasta water. Using tongs, toss the pasta until the butter and cheese melt and the pasta is evenly coated, about 2 to 3 minutes. Taste and adjust seasoning with salt as needed.

Halve the lemon and cut half into wedges. Add half the lemon juice and baby arugula to the pot with the pasta. Using tongs, toss the pasta until the arugula is evenly coated. Divide the pasta with melted leeks between large plates. Top with tarragon, toasted walnuts and a pinch of pepper. Serve with lemon wedges.

Serves 2.

Buffalo Tempeh Quinoa Bowls

Ingredients
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 red onion, thinly sliced
1 celery stalk, thinly sliced
1 cucumber, cut into half moons
2 radishes, cut into matchsticks
1 garlic clove
8 oz. tempeh
1/4 c. Buffalo sauce (premade, or see recipe for Buffalo Cauliflower)
1/4 c. vegan sour cream (premade, or see recipe for Vegan Sour Cream)
1 tsp. dried dill
6 oz. quinoa, cooked

Directions
Preheat the oven to 425 degrees. Prepare your vegetables and mince the garlic. Add the sliced bell peppers and onions onto a baking sheet and toss with 2 tsp. oil and a pinch of salt and pepper. Roast until tender and slightly browned, about 12 to 15 minutes.

Place a large nonstick skillet over medium-high heat with 2 tbsp. oil. With your hands, crumble the tempeh into the skillet and toss with a pinch of salt and pepper. Cook until golden brown and crispy in places, about 4 to 5 minutes. Toss with Buffalo sauce and cook until sauce thickens, about 2 to 3 minutes.

Add the minced garlic, salt and pepper, dried dill and sour cream to a small bowl and whisk until smooth. (Note: If using suggested Vegan Sour Cream recipe, just add dill.)

Divide the cooked quinoa between shallow bowls and top with roasted peppers, sliced celery, cucumber half moons, radish matchsticks, and Buffalo tempeh. Dollop with sour cream.

Serves 2.

Loaded Sweet Potatoes with Charred Scallion Miso Butter & Five-Spice Tempeh

Ingredients
2 sweet potatoes
4 scallions
3 tbsp. vegan butter
2 tsp. white miso paste
8 oz. tempeh
1/4 tsp. Chinese five-spice

Directions
Preheat oven to 425 degrees. Halve the sweet potatoes lengthwise. Rub the sweet potatoes with about 1/2 tsp. oil, add a pinch of salt and pepper. Roast, cut side down, until tender, about 25 to 30 minutes.

Thinly slice the scallions. Combine the butter and miso paste in a bowl, mashing with a fork until well mixed. Place a large nonstick skillet over high heat with 1 tsp. oil. Once hot, add half of the sliced scallions and cook until charred in spots, about 2 to 3 minutes. Stir the charred scallion miso butter to combine and set aside.

Crumble the tempeh with your hands. Return the skillet to medium-high heat with 2 tbsp. oil. Once hot, add the tempeh and a pinch of salt and pepper. Cook, tossing occasionally, until browned and crispy in places, about 4 to 7 minutes. Remove from heat and toss with five-spice.

Use a fork to mash the roasted sweet potato flesh slightly. Spread some of the charred scallion butter onto the sweet potatoes and top with five-spice tempeh. Sprinkle with remaining sliced scallions.

Serves 2 as a main dish, but requires additional side.

Hearty Green Quesadillas

Ingredients
1 red onion, thinly sliced
1/4 c. apple cider vinegar
1 tsp. sugar
1 green bell pepper, diced
6 oz. broccolini, trimmed & chopped into 1-inch pieces
1 can black beans, drained & rinsed
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt, divided
2 tortillas
2 oz. vegan mozzarella
1/4 c. vegan ranch dressing

Directions
Add sliced onion, vinegar, sugar, water and 1/4 tsp. salt to a small saucepan. Bring to a boil and reduce heat to low. Cook until onions are soft, about 8 to 10 minutes.

Place a large skillet over medium-high heat with 1 tbsp. oil. Once hot, add pepper, broccolini. Cook until bright green, about 2 to 3 minutes. Add the black beans, chili powder, cumin, remaining salt and freshly ground black pepper. Cook until hot, 2 to 3 minutes more.

Lay the tortillas flat on a work surface. Spread half the cheese over the bottom half of each tortilla. Top with filling and remaining cheese and fold tortillas, pressing down to seal.

Wipe the large skillet clean and return to medium heat with 1 tsp. oil. Once the oil is hot, add the first quesadilla. Cook until the bottom is browned, 2 to 3 minutes and carefully flip to brown the other side. Remove from skillet and repeat with second quesadilla.

Cut each quesadilla into 4 pieces and divide between plates. Drizzle with ranch and serve with pickled red onion.

Serves 2.

Tofu Amritsari Masala

Vegan Richa's recipe for this spicy, smoky, creamy tomato dish is easy and delish! For the original recipe, visit her website: Vegan Richa

Ingredients

Baked Tofu & Veggies
14 oz. tofu, pressed and cubed (you could also use chickpeas here!)
2 carrots, sliced
1-2 c. cauliflower florets
2 tsp. ginger, minced
4 cloves garlic, minced
1 tsp. apple cider vinegar
2 tsp. lemon juice
1/3 tsp. salt
1 tsp. ground coriander
3/4 tsp. ground cumin
1/3 tsp. cayenne
1 tsp. oil
1-2 tbsp. cornstarch

Sauce
2 tsp. oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. smoked paprika
1 tbsp. ginger, minced
1/3 c. onion, finely chopped
1 green chili, seeded and finely chopped
1 red bell pepper, chopped
1-14.5 oz. can diced tomatoes, pureed
1/3 c. raw cashews, blended with 1 c. water
1/2 tsp. salt (to taste)
2 tsp. brown sugar (to taste)
cilantro, for garnish

Directions
Mix the ginger, garlic, vinegar, and lemon juice in a small bowl. Add to the tofu and veggies and toss to coat. Add the spices, salt, and oil, and toss to coat again. Add cornstarch and toss for a third time. Spread the tofu and veggies on parchment lined sheet and bake at 400 degrees for 20 to 25 minutes, or until golden brown.

Heat a skillet over medium heat. Add oil. Once hot, but not smoking, add the cayenne and paprika and cook for a few seconds. Add cumin and coriander and cook for a few seconds. It should be bubbly and you should smell the spices. You might even cough or sneeze a bit!

Add the ginger, onion, bell pepper, chili and mix in. Add a good pinch of salt and cook for two minutes until the chili is golden. Add the pureed tomato, salt, and sugar and mix in. Cook until the tomato puree thickens.

Add cashew milk and bring just to boil. Add the tofu and veggies and mix in. Simmer for 6 to 8 minutes to thicken and to allow the flavors to develop. Taste and adjust salt and sugar. Remove from heat. Let it sit for another few minutes for flavors to meld. Garnish with cilantro and more chili; serve over rice or another grain!

For reheating, add a little water or non-dairy milk.

Serves 2 to 4.