Tomato Farro Risotto with Swiss Chard and Tofu Feta

Ingredients
4 cloves garlic
¼ cup apple cider vinegar
1 package extra firm sprouted tofu
1 onion
¾ cup farro
1 can crushed tomatoes
Fresh oregano
1 lemon
2 tsp nutritional yeast
½ tsp dried thyme
4 oz Swiss chard
2 tbsp olive oil
Salt and pepper

Directions
Peel 2 cloves garlic. Combine the garlic, apple cider vinegar, 1 cup water, and 1 tsp salt in a small saucepan and bring to a boil. Drain the tofu and cut into 1 inch cubes. Once the vinegar mixture is boiling, add the tofu and reduce heat to low. Gently cook until you start the farro. 

Peel and dice the onion. Peel and mince the remaining 2 cloves garlic. Place a large nonstick skillet over medium heat with 2 tbsp olive oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. 

Cook until softened, about 4 minutes. Add the farro and stir until toasted, about 1 minute. Add the tomatoes and 2 cups water and cook until the farro is tender, about 18 to 22 minutes.

Chop the oregano leaves and add them to a medium bowl. Zest the lemon. Add the zest and the juice from half the lemon to the bowl along with the nutritional yeast, dried thyme, ½ tsp salt, and a pinch of pepper. Drain the tofu and add it to the bowl. Toss well to combine and place in the refrigerator until you’re ready to serve.

Thinly slice the Swiss chard stems and roughly chop the leaves. Cut the remaining lemon half into wedges.

Once the farro is tender, add the Swiss chard stems and leaves and stir to combine. Cook until the greens are bright and tender, about 3 to 4 minutes. Taste and season with salt and pepper.

Scoop the tomato farro risotto into large bowls and top with the tofu feta, crumbling it a bit with your hands.

Serves 2.

1 serving = 570 calories

Almond Butter Tofu Bowls

Ingredients
¾ c. sushi rice
1 garlic clove, minced
2 tsp. fresh ginger, minced
2 tbsp. almond butter
2 tbsp. tamari
1 tsp. turbinado sugar or agave
1 tbsp. sesame oil
2 tbsp. chile garlic sauce
1 radish
1 lb. extra-firm tofu, pressed
6 oz. chopped kale and/or chard
1 tbsp. + 2 tsp. vegetable oil
Salt and pepper

Directions
Add the sushi rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes. Remove saucepan from heat, covered, to steam until ready to serve. (Or, cook rice in the Instant Pot at high pressure for 6 minutes with 3/4 cup of water.)

Add 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. Stir the almond butter sauce until smooth.

Trim the radish and slice into matchsticks. Dice the tofu into bite-size cubes.

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over high heat. Add chopped kale and/or chard and cook, tossing occasionally, until bright green and tender, 3 to 5 minutes. Sprinkle greens with salt and pepper, and transfer to a plate.

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

Divide the cooked sushi rice between bowls and top with almond butter tofu and winter greens. Top with radish matchsticks and any remaining chile garlic sauce.

Serves 2.

1 serving = 650 calories

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.

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.

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

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.

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.