Ingredients 1 cup mazola oil 3 eggs 1 tsp soda 2 tsps cinnamon 2 cups flour 2 cups pumpkin 2 cups sugar 1/2 tsp salt 2 tsps powdered sugar Cream Cheese Frosting: 8 oz. softened cream cheese 1/2 stick margarine 1/2 tsp vanilla 1 1/4 Cup powdered Sugar (sifted) Instructions pre-heat oven to 350 F. Grease 10x15 pan. Mix all ingredients together. pour into pan. Bake 20-25 min. Frost with creamcheese frosting

5-SPICE FRIED RICE WITH SWEET POTATOES yields 4 AS A SIDE ingredients 1 medium sweet potato (¾ to 1 LB) 2 tsp neutral-tasting oil (Grapeseed/peanut/sesame) 2 TBL water 1/2 small yellow onion 1 carrot carrot 1/4 tsp Chinese 5-spice powder 1 to 2 clove garlic to 2 clove garlic 1 1/2 TBL soy sauce or tamari 1 TBL rice vinegar 1 tsp chili paste or an Asian-style hot sauce like Sriracha 4 cup cooked short-grain brown rice that’s been chilled for a couple hours 1 cup bitter greens (watercress/mustard/arugula) 1/2 cup sliced green onions 1 cup frozen green peas, thawed instructions 0 chop onion, carrot, and greens no bigger than a quarter

Meatballs Marsala with Egg Noodles and Chives ingredients TBL olive oil 2 TBL butter 1 small yellow onion 1 tsp salt 1/2 cup panko 1 large egg 1/4 cup milk 1/4 cup dry Marsala 3 TBL butter 3 TBL flour 1 3/4 cup chicken stock 1/4 cup heavy cream 12 oz egg noodles 1 TBL butter 4 tsp chives

Almond Caesar Salad with Yields 4 Side Salads Ingredients 1/3 cup sliced or slivered almonds 1 TBL capers 1 handful croutons Instructions Chop up the lettuce. Put the almonds in a glass with hot water and let them soak for about 15 minutes. Chop up the garlic. When the almonds feel soft, blend them in a food processor or blender with the soaked water, garlic, olive oil, lemon juice, mustard, and vinegar.

Apple Baked Beans Yields 6 as a Side Ingredients 1 1/2 cup dried white beans 2 tsp olive oil 0.5 yellow onion 1 clove garlic 1 can (15 ounces) low- or no-salt tomato sauce 1 TBL molasses 2 tsp soy sauce or tamari 1 rosemary sprig 2 1/2 cup vegetable broth Instructions Chop onion and apple. Sift through the beans and pick out any that look damaged. Soak them in a large bowl with water overnight.

Apple-Coconut Bundt Cake Yields 1 Cake, Enough for 6 to 8 People Ingredients 1 lb apples 2 TBL plus 3 cups whole wheat pastry or all-purpose flour 1 can (14 ounces) coconut milk, about 1.5 cups 2/3 cup unsweetened plain milk 2 TBL grapeseed or olive oil 1/2 cup sugar 1/4 cup packed brown sugar 2 tsp vanilla extract 1 TBL apple cider vinegar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 tsp ground cinnamon 1/2 tsp ground ginger 1/8 tsp ground clove or cardamom 1 cup finely shredded unsweetened coconut Powdered sugar Whipped cream Instructions Peel and core apples, cut into small cubes no larger than a dime (about 3 cups).

Apple-Onion Focaccia Yields 1 Loaf of Bread Ingredients 2 tsp plus 2 TBL olive oil 1 TBL fresh thyme or rosemary Everyday Pizza Dough 1 TBL unsweetened nondairy milk of your choice Balsamic Dipping Sauce (optional) 3 TBL balsamic vinegar Fresh parsley 1 pinch of red pepper flakes Instructions Preheat your oven to 450°F. Grease a rimmed baking sheet. In a medium skillet, heat 1 tsp of olive oil over medium heat.

Artichoke Dip Yields 2 Cups, Enough for 4 People Ingredients 3 cloves garlic 1/2 cup unsweetened plain nondairy milk 1 1/2 tsp soy sauce 1/4 cup sliced almonds 1 can (14 ounces) water-packed artichoke hearts, drained and rinsed 2 TBL flour 2 TBL olive oil 1/2 cup vegetable broth 1 cup fresh spinach 1/4 cup nutritional yeast 1 TBL lemon juice Instructions In a blender or food processor, combine onion, garlic, milk, and soy sauce.

Baked Okra and Potato Hash Yields 2 to 3 as a Side Ingredients 1 lb yellow or red potatoes 1/2 yellow onion 1 lb okra 2 tsp olive oil 2 TBL cornmeal 1 dash ground pepper 1/4 tsp salt 1/2 tsp paprika Instructions Preheat your oven to 425°F. Cut the potatoes, onion, and okra into bite-sized pieces. In a large bowl, toss the potatoes, onion, and okra with olive oil, cornmeal, ground pepper, salt, and paprika.

Baked Rice and Leek Cakes Yields 24 Cakes, Enough for 6 to 8 People Ingredients 12 ounces extra-firm silken tofu 1 TBL rice vinegar 1 TBL toasted sesame oil 1 TBL soy sauce or tamari 1 tsp neutral oil, such as grapeseed 2 cups diced leeks 1/2 cup minced chives or green onions 1 TBL minced fresh ginger 2 cloves garlic 2 1/2 cups cooked short-grain white or brown rice 1 1/4 cups panko bread crumbs Spray oil Sweet Sesame Teriyaki-Style Sauce Instructions Preheat your oven to 425°F.

Baked Spanish Rice Yields 4 to 6 as a Side or 8 as Burrito Filling Ingredients 2 tomatoes 3 cloves garlic 1 jalapeño 1 TBL tomato paste 1 cup green peas 1 TBL lime juice Cilantro Instructions Chop tomatoes and mince jalapeño. Preheat your oven to 375°F. Grab a 9 x 13-inch glass or ceramic baking dish. In a blender or food processor, combine onion, tomatoes, garlic, jalapeño, and tomato paste.

Baked Spicy Plantain Chips Yields 4 to 6 (About 30 Chips, Depending On The Size) Ingredients 1 green plantain 1 TBL olive or grapeseed oil 1/4 tsp cayenne pepper 1/4 tsp salt Instructions Preheat your oven to 400°F. Grab a baking sheet and coat it lightly with cooking spray. Peel the plantain and cut it crosswise into slices no thicker than 0.125 inch. Don’t measure, just think thin. Grab two bowls and put the oil and lime juice in one.

Baked Spring Rolls Yields 12 Rolls (Depending On The Size Of The Wrappers You Grab) Ingredients 2 tsp neutral oil, such as grapeseed 1 cup sliced shiitake or button mushrooms 1 carrot, cut into thin matchsticks 1 large rib celery, cut into thin matchsticks 1 head of napa or green cabbage, cut into bite-size strips (about 4.5 cups) 1/4 cup minced green onions 1 cup cooked glass noodles 1 1/2 TBL soy sauce or tamari 1 TBL rice vinegar 1/4 tsp black pepper 12 large spring roll wrappers Spray oil Dipping Sauce (Optional) 1 TBL soy sauce or tamari 1 TBL rice vinegar 1 TBL water 1 tsp Asian-style hot sauce 1 tsp toasted sesame oil 1 tsp agave syrup 1 clove garlic Instructions Preheat your oven to 400°F.

Baked Ziti with Spinach Yields 4 to 6 People Ingredients 1 can (14 ounces) water-packed artichoke hearts, drained and rinsed 12 ounces firm silken tofu, drained 1/4 cup sliced almonds 3 TBL nutritional yeast 2 TBL lemon juice 3 cloves garlic, 2 whole and 1 minced 1/4 tsp salt 2 tsp olive oil 0.5 yellow onion 4 cups spinach Squeeze of lemon juice 1 pinch salt 1/4 cup fresh basil 1 LB pasta, cooked 3 cups Quick Blender Marinara or Blender Red Sauce 3 TBL bread crumbs 1 TBL nutritional yeast 1/4 tsp garlic powder 1 TBL olive oil Instructions Chop the onion.

Baked Zucchini Chips Yields 4 to 6, about 30 chips, depending on the size Ingredients 1 medium zucchini, about 4 inches long and 1.5 inches wide 1 TBL flour 1/4 tsp smoked paprika 1/4 tsp garlic powder 1 pinch salt Instructions Heat your oven to 350°F. Lightly coat a baking sheet with cooking spray. Cut the zucchini into coins a little thicker than a quarter. If you cut them too thin, they may burn up in the oven.

Banana and Coconut Pops Yields 5 cups of filling, enough for 10 pops Ingredients 6 ripe bananas 1 cup canned coconut milk 1 1/2 cups nondairy yogurt 3 TBL maple syrup or agave syrup 2 TBL orange juice 1 TBL ground cinnamon 2 tsp vanilla extract Instructions Throw everything into a blender and give it a whirl until there are no chunks of banana left in there and everything looks smooth.

Simple Banana Cream Pie Ingredients 1 1/2 cups flour 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 cup butter 2 tablespoons olive or grapeseed oil 2-3 tablespoons almond milk 1/4 cup cornstarch or arrowroot powder 1/4 cup sugar 1 pinch salt 1 can (13.5 ounces) coconut milk 1 cup plain almond or other nondairy milk 1 1/2 teaspoons vanilla extract 3 large ripe bananas Whipped Cream Instructions Prepare the crust:

BARLEY-STUFFED PEPPERS Yields: 4 stuffed peppers Ingredients 2 tablespoons olive oil 1/2 onion 2 ribs celery 1 carrot 3 to 4 cloves garlic 2 teaspoons dried thyme 1 1/2 teaspoons dried oregano 1 cup pearled barley 1 tomato 2 tablespoons sherry vinegar or red wine vinegar 2 cups vegetable broth 1/2 teaspoon salt 1/4 teaspoon ground pepper 4 bell peppers, any color 1 1/2 cups cooked kidney or white beans 1/4 cup fresh parsley Instructions Chop onion, Chop celery Chop carrot Chop tomato In a medium pot, heat the oil over medium heat.

BASIC BALSAMIC AND WHITE WINE VINAIGRETTE Ingredients 1 clove garlic 1 teaspoon Dijon mustard 2 tablespoons balsamic vinegar 2 tablespoons white wine vinegar 1/4 cup olive oil Instructions Pour all the ingredients into a jar. Shake vigorously to emulsify the dressing. Taste and adjust by adding more of any ingredient you think it needs. Refrigerate until ready to use. Enjoy your Basic Balsamic and White Wine Vinaigrette!

BASIC MAPLE GRANOLA WITH ADD-IN IDEAS Yields: 5 cups Ingredients 3 cups rolled oats 1/2 cup sunflower seeds 1/2 cup almonds 1/4 cup uncooked millet 1/2 cup maple syrup 1/3 cup olive oil 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup dried cranberries (optional) Instructions Preheat your oven to 300°F. Line a rimmed baking sheet with parchment paper. In a large bowl, mix together the oats, sunflower seeds, almonds, and millet.

BASIC VINAIGRETTE Ingredients 2 tablespoons diced shallot or sweet onion 1/4 cup vinegar (use your preferred type) 1/4 cup olive oil Instructions Pour all the ingredients into a jar. Shake vigorously to emulsify the vinaigrette. Taste and add more of whatever you think it needs. You can switch out the vinegars to find your favorite combo. To add more flavor, mix in 1 teaspoon of your favorite dried herb or herb blend and shake it in.

BBQ BEAN BURRITOS WITH GRILLED PEACH SALSA Yields: 6 BIG-ASS BURRITOS Ingredients 3 tablespoons tomato paste 3 to 4 cloves garlic 4 chipotle peppers in adobo sauce, plus 1 tablespoon of the sauce 1/4 cup vegetable broth or water 2 tablespoons orange juice 2 tablespoons light brown sugar 1 tablespoon molasses 1 teaspoon soy sauce or tamari 3 cups cooked pinto beans 6 flour tortillas Baked Spanish Rice Shredded lettuce Grilled Peach Salsa Sliced avocado Instructions Make the BBQ beans:

BBQ BEAN SLIDERS WITH CELERY SEED SLAW Yields: 12 SLIDERS OR 6 BURGERS Ingredients Burgers 3 cups cooked kidney beans (or two 15-ounce cans, drained and rinsed) 1 1/2 cups grated zucchini (about 2 medium) 1/2 medium onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons soy sauce or tamari 2 teaspoons liquid smoke 1 teaspoon seasoning blend 1/2 cup bread crumbs (any kind you have on hand) Spray oil Slaw 1/2 pound cabbage, sliced into thin strips (about 4 cups) 1 carrot, shredded (about 1/4 cup) 1/4 cup finely chopped green onions 1/4 teaspoon salt 3 tablespoons rice vinegar 1 tablespoon olive or grapeseed oil 1/4 teaspoon celery seed BBQ Sauce 12 slider buns or 6 regular buns Instructions Preheat the oven to 425°F grease a large baking sheet.

BIG-ASS SALAD BOWL yields 1 BIG-ASS SALAD, ENOUGH FOR 6 TO 8 PEOPLE ingredients 10 cup mixed greens 1 cucumber, cut into thin rounds 2 ribs celery 2 medium tomatoes 2 carrots, shaved into thin strips with your veggie peeler 1 avocado 1/2 medium red onion, sliced into thin strips 2 small beets, roasted and cut into cubes or matchsticks 1/4 cup fresh herbs 1 1/2 cup cooked beans, such as garbanzo, kidney, or black beans Whatever dressing you are feeling Salt and Black pepper Instructions 0 chop celery and tomatoes and herbs; slice avacado

BISCUITS AND GRAVY yields 4 TO 6 ingredients 1 1/2 cup green or brown lentils 5 cup water Salt 1/2 small onion 1 tsp olive oil 1 tsp dried thyme 2 clove garlic 1/8 tsp ground pepper 1 TBL flour 1 cup vegetable broth 1 tsp soy sauce or tamari 1 tsp paprika 1/2 tsp sherry or red wine vinegar Whole Wheat Biscuits Instructions 0 mince garlic and dice onion

BLACK BEAN AND CORN SALAD yields 4 PEOPLE, OR A BADASS SIDE AT A GRILL-OUT ingredients 2 medium red or orange bell peppers 0.5 red onion 2 tsp olive oil 3 cup cooked black beans 1 jalapeño, seeded and minced optional 1/3 cup cilantro instructions 0 chop cilantro; Chop the bell peppers and onion up until they are about the size of beans. 1 Grab a medium skillet or wok and heat up the oil over medium heat.

BLACK BEAN TORTAS WITH COCONUT CHIPOTLE MAYO yields 4 TORTAS ingredients 1 cup canned coconut milk 1/3 cup of your favorite chipotle hot sauce 1/4 cup olive oil 1 TBL ground chia seeds 1 tsp lemon juice 1/2 tsp garlic powder 1 pinch salt 1 tsp oil 1 yellow onion 3 clove garlic 1 TBL chili powder 3/4 tsp ground cumin 3 cup cooked black beans 1 1/2 cup vegetable broth 1 tsp lime juice Salt to taste 4 crusty rolls, split and toasted Lettuce Sliced tomatoes Sliced red onion Sliced avocado Instructions 0 chop onion

BLACKBERRY-LEMON BUCKLE yields 1 CAKE, ENOUGH FOR 6 TO 8 PEOPLE ingredients 1 tsp ground cinnamon ½ tsp ground ginger 3 TBL olive or grapeseed oil 1 cup unsweetened plain nondairy milk 1 tsp lemon juice or apple cider vinegar 1 TBL loosely packed grated lemon zest 1/3 cup granulated sugar ¼ cup olive or grapeseed oil 1 tsp vanilla extract 1 ¼ cup whole wheat pastry or all-purpose flour ½ cup oat flour 2 ½ tsp baking powder ½ tsp salt 2 cup fresh or frozen blackberries instructions 1 Heat up the oven to 375°F.

BLACKBERRY-MINT SPIKED LEMONADE yields 6 cup ingredients 2 lemons into chunks lemons into chunks 15 large mint leaves 0.25 to .5 cup sugar 2 cup fresh or frozen blackberries 3/4 cup bourbon instructions 0 chop lemons 1 Throw the lemon chunks, mint, .25 cup sugar, blackberries, and water into the blender and let it go until everything is chopped up, about 1 minute. Use a fine-mesh strainer/sieve or some cheesecloth to strain out all the chunky bits when you pour it into a pitcher.

BLENDED EARL GREY LATTES yields 2 TALL DRINKS ingredients 2 cup vanilla almond milk 1/2 cup water 4 bags Earl Grey tea 1-2 tsp maple syrup or agave syrup 2 cup ice cubes 0.5 banana, cut into chunks and frozen Instructions 1 In a small saucepan, heat the almond milk and water over medium heat until it starts to bubble around the edges. Turn off the heat and add the tea bags.

BLENDER RED SAUCE yields 5 cup ingredients 2 red bell peppers 1 can (15 ounces) no-salt-added tomato sauce 2 clove garlic Instructions 0 roast bell peppers 1 Throw all that in a blender and run it until the sauce looks saucy. You know what the that means. This will keep in the fridge for 2 weeks, no problem. Modifications Optional, but way worth it. Learn how to roast those ers up.

BLUEBERRY SAUCE yields 1 CUP ingredients 2 TBL sugar* 2 TBL sugari* 2 TBL sugar* 2 TBL sugar* 2 TBL sugarextract 2 large pieces lemon zest instructions 1 Throw everything together in a small saucepan over medium-low heat. It may not look like enough liquid, but once the berries start breaking down you’ll see what the is up. Stir it around, smashing some berries with your spoon as you go. Bring the pot to a simmer and let it go for about 10 minutes so the berries really break down and the sauce thickens a bit.

BLUEBERRY WALNUT LAVENDER SCONES yields 12 SCONES. BEST SERVED THE DAY THEY ARE MADE. ingredients 1 cup flour 1 TBL baking powder 1 tsp vanilla extract 1/2 cup walnuts instructions 1 Crank your oven to 425°F. Line a baking sheet with parchment paper or foil. 2 In a large bowl, mix together the flour, baking powder, sugars, and salt. Cut the oil into the flour using your hands until it all looks kind of grainy and there are no large chunks left.

BOOZY WATERMELON AND PAPAYA SALAD yields 4 TO 6 PEOPLE ingredients 2 TBL lime juice* 2 TBL lime juice* 2 TBL lime juice* 2 TBL lime juice* 2 TBL lime juicel* 2 TBL lime juice* 2 TBL lime juice 1 small watermelon* 1 small watermelonl papaya 0.5 red onion, thinly sliced optional * 1 jalapeño, seeded and diced jalapeño, seeded and diced 1/4 cup cilantro* 1/4 cup cilantro instructions 0 chop watermelon (about 3 LBs/5 cup) and papaya(about 2 LBs/4 cup) into quarter-size cubes; chop cilantro 1 First make the dressing: In a small glass, mix together the lime juice, tequila, vinegar, oil, and agave.

BRAISED RADISH BITES yields 4 PEOPLE ingredients 1 bunch of radishes (about 10 globes) bunch of radishes (about 10 globes) 2 tsp olive oil* 2 tsp olive oil * 2 tsp olive oil* 2 tsp olive oil* 2 tsp olive oil vinegar 1 pinch salt Parsley, for garnish optional instructions 1 Radishes are dirty little ers, so make sure to rinse the hell outta them before you get cooking. Trim off the greens from the radishes and slice the globes into halves if they’re about the size of Ping-Pong balls and into quarters if they’re big as .

BRAISED WINTER CABBAGE AND POTATOES yields 4 TO 6 AS A SIDE ingredients 1 small head of green cabbage (about 1 LB) 0.5 yellow onion 3 carrots 1 cup vegetable broth 2 TBL olive oil 0.5 LB small white or golden potatoes 3 clove garlic 1 TBL fresh rosemary Salt pepper 1 TBL lemon juice Instructions 1 Heat your oven to 350°F. 2 Chop the cabbage in half and slice into wedges no thicker than 2 inches.

BREAKFAST GREENS yields 2 TO 4 AS A SIDE ingredients 1 1/2 tsp maple syrup or agave syrup 1 tsp tomato paste 1 tsp liquid smoke 2 tsp soy sauce 2 tsp olive or grapeseed oil 8 ounces tempeh 2 clove garlic 1 1/2 tsp seasoning blend 1 bunch kale 2 TBL lemon juice Instructions 0 mince garlic; cut kale into 2-inch strips (about 7 cup) 1 In a small glass, mix together the broth, maple syrup, tomato paste, liquid smoke, and 1

BREAKFAST TEMPEH AND POTATO TACO BAR ingredients small yellow or red potatoes 8 ounces tempeh 1 large red bell pepper 0.5 yellow onion 1/4 cup vegetable broth or water 2 tsp olive oil 1 TBL lime juice 2 clove garlic 1 TBL chili powder 1 tsp paprika 1/2 tsp ground cumin 1/2 tsp salt 8 to 10 tortillas Toppings: salsa, hot sauce, shredded lettuce, avocado slices or guacamole, cilantro, lime wedges, jalapeño slices Instructions 1 Warm up your oven to 400°F.

BROWN RICE BOWL WITH EDAMAME AND TAMARI SCALLION SAUCE yields 4 TO 6 ingredients 1 cup sliced green onions 1/4 cup rice vinegar 2 TBL orange juice 4 tsp toasted sesame oil 1 tsp tamari or soy sauce 1 Pot Brown Rice 4 cup shelled edamame 1/3 cup sliced almonds (optional) Instructions 1 Make the sauce: Throw everything into a food processor or blender and let it run until the

BRUSCHETTA yields 5 cup TOPING, ABOUT 16 BITES, ENOUGH FOR 2 TO 4 PEOPLE ingredients 5 fist-size tomatoes 1/4 cup fresh basil (10 to 12 leaves) 2 tsp lemon juice 2 tsp balsamic vinegar 2 tsp olive oil 1/8 tsp salt 1 clove garlic Crusty bread slices, toasted Instructions 0 chop tomatoes 1 Mix all that together (except the bread, dumbass) in a medium bowl and let it chill in the fridge for 30 minutes so all the flavors can hang out and get to know each other.

BUFFALO LETTUCE BITES ingredients 3 cup cooked chickpeas butter, or green leaf lettuce, something that can hold a scoop Buffalo Sauce, for serving Instructions 0 chop celery 1 Dump the chickpeas in a food processor until they’re nice and chopped up. Dump the mashed chickpeas into a big bowl. Throw in the celery, carrot, red onion, garlic, lemon juice, red wine vinegar, olive oil, salt, and pepper and stir. Taste and adjust the seasoning how you like.

BUFFALO PIZZA yields 2 INDIVIDUAL PIZZAS ingredients 1 TBL all-purpose 1 TBL apple cider vinegar 3/4 cup hot sauce 2 tsp olive oil 8 ounces tempeh, crumbled 1/4 cup yellow onion 1 clove garlic 3 TBL all-purpose flour 2 TBL olive oil 1 1/2 cup unsweetened nondairy milk 1 clove garlic 1/4 tsp salt 2 TBL nutritional yeast 1/4 tsp dried basil 1/4 tsp dried dill 1/4 tsp celery seed 1 TBL lemon juice Olive oil, for brushing the crust 1 cup finely chopped celery 0.

BUFFALO SAUCE yields 5 cup ingredients 2 TBL olive oil* 2 TBL olive oilo* 2 TBL olive oil* 2 TBL olive oil* 2 TBL olive oile 1 TBL apple cider vinegar or lemon juice instructions 1 Grab a small saucepot and warm up the oil over a medium heat. Add the flour and stir that up until it starts smelling nutty, about 2 minutes. Whisk in the broth. It will start looking like gross Play-Doh, but keep going.

Butter Beans Recipe Ingredients Olive oil: 2 tablespoons Garlic: 4 cloves, minced Spices: Red pepper flakes: ½ teaspoon Urfa pepper: ½ teaspoon (optional) Cumin: ½ teaspoon Smoked paprika: ¼ teaspoon Kosher salt: to taste Black pepper: to taste Butter beans: 2 cans (15 ounces each), drained Vegetable broth: 1 cup Lemon: Juice of 2 lemons Green onions: 2, chopped Fresh herbs: Dill: ⅓ cup, chopped Parsley: ⅓ cup, chopped Instructions 1.

BUTTERNUT SQUASH QUESO-ISH DIP yields 5 cup, ENOUGH FOR 6 HUNGRY MOTHER ERS ingredients 1 1/2 cup butternut squash puree 1/2 cup diced yellow onion 3 TBL all-purpose or whole wheat flour 1 1/2 tsp ground cumin 1 tsp chili powder 1 tsp smoked paprika 3 TBL olive oil 1/2 cup vegetable broth or water 1 cup diced tomatoes with their juices 1/4 cup nutritional yeast 2 clove garlic 1 or 2 jalapeños, minced 1 TBL lime juice 1/2 tsp salt Instructions 1 Throw the butternut squash puree and onion in a blender and run until that er looks smooth.

CALIFORNIA CITRUS AND ALMOND SALAD yields 1 BIG-ASS SALAD, MORE THAN ENOUGH FOR 4 TO 6 PEOPLE ingredients 3 TBL rice vinegar* 3 TBL rice vinegars* 3 TBL rice vinegar* 3 TBL rice vinegar 1 tsp agave syrup or your favorite liquid sweetener* 1 tsp agave syrup or your favorite liquid sweetenere, tough ribs removed, cut into strips (about 4 cup) bunch of kale, tough ribs removed, cut into strips (about 4 cup)

CARROT CAKE COOKIES yields 20 COOKIES ingredients 1 1/2 cup flour (whole wheat pastry or white) 1/2 cup packed light brown sugar 1 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1 cup shredded carrots 1/2 cup plain almond or other nondairy milk 1/4 cup olive or grapeseed oil 1/2 cup walnuts 1/2 cup raisins or chopped candied ginger Instructions 1 Heat your oven to 375°F.

CARROT DOGS yields 8 DOGS, ENOUGH FOR 4 TO 8 PEOPLE ingredients 1 cup vegetable broth 1/4 cup apple cider vinegar 2 TBL rice vinegar 2 TBL soy sauce 1/2 tsp liquid smoke 1 TBL paprika 2 tsp mustard powder or ground mustard seed 1/2 tsp garlic powder 1/2 tsp ground coriander 1/4 tsp finely ground black pepper 2 TBL olive oil 8 medium carrots 8 hotdog buns, whatever kind of you like Topping ideas: smoky onions (from Cobb Salad), your favorite chili, dill relish, mustard, ketchup Instructions 0 peel carrots and cut the length of the buns

CAULIFLOWER CREAM PASTA WITH yields 4 ingredients 1 LB pasta (fettuccine, linguine, spaghetti, whatever)* 1 LB pasta (fettuccine, linguine, spaghetti, whatever) Salt and pepper 1 LB cauliflower* 1 LB cauliflowertened plain nondairy milk 2 or 3 clove garlic or 3 clove garlic 1 TBL lemon juice* 1 TBL lemon juicel* 1 TBL lemon juice* 1 TBL lemon juice 1/3 cup minced fresh parsley instructions 0 cut cauliflower into little trees 1 Cook the pasta according to the package directions or whatever method you invented and now swear by.

CHEATER SAUERKRAUT yields 4 cup ingredients 6 cup shredded cabbage, red or green 4 bay leaves bay leaves 3 clove garlic 1/2 tsp salt 1/4 cup fresh dill optional instructions 1 Warm up a large skillet with a lid over medium heat. Add the cabbage and enough water for it to be about halfway submerged. Fold in the bay leaves, garlic, vinegar, sugar, and salt and bring to a simmer.

CHERRY TOMATO GALETTES yields 2 GALETTES, ENOUGH FOR 4 PEOPLE ingredients 2 tsp olive oil 1 yellow onion, sliced 3 cup halved cherry tomatoes 1/4 tsp salt 2 clove garlic 1 TBL balsamic vinegar 2 TBL fresh basil, plus more for garnish Olive oil, for brushing the crusts Instructions 1 Make the pie crust through step 2. Let it chill out in the fridge while you make the filling. Also, crank your oven to 425°F.

CHEX-ISH MIX yields 10 cup ingredients 8 cup square, waffle-cut cereal, such as Chex 1 tsp garlic powder* 1 tsp garlic powderpowder 1/8 tsp cayenne pepper optional 1/8 tsp black pepper* 1/8 tsp black pepper 1/4 cup olive oil instructions 1 Warm the oven to 250°F. Pull out 2 rimmed baking sheets and set that aside. 2 Grab a big-ass bowl and dump in the cereal, pretzels, and nuts. 3 Make the seasoning mix: In a small glass, mix together the paprika, onion powder, garlic powder, chili powder, cayenne (if using), and black pepper.

CHICKPEAS AND DUMPLINGS yields 6 HUNGRY MOTHER ERS ingredients 2 tsp olive oil 1 bunch of chives 2 cup all-purpose flour 2 tsp baking powder 3/4 tsp garlic powder 1/4 tsp salt 1 TBL olive oil 1 cup almond milk 5 leaves kale 2 sweet onions 2 carrots 3 ribs of celery 1 small crown of broccoli 3 to 4 clove garlic 1/4 cup olive oil Salt CHICKPEAS AND DUMPLINGS yields 6 HUNGRY MOTHER ERS ingredients 2 tsp olive oil 1 bunch of chives 2 cup all-purpose flour 2 tsp baking powder 3/4 tsp garlic powder 1/4 tsp salt 1 TBL olive oil 1 cup almond milk 5 leaves kale 2 sweet onions 2 carrots 3 ribs of celery 1 small crown of broccoli 3 to 4 clove garlic 1/4 cup olive oil Salt ed up sizes because that’s how is, but don’t stress.

CHOCOLATE CHIP AND ALMOND BUTTER COOKIES yields 24 COOKIES ingredients 1 ½ cup flour ½ tsp baking powder ½ tsp baking soda ½ tsp salt 2/3 cup chilled almond butter 1/3 cup brown sugar 1/3 cup white sugar 2 TBL ground flaxseed ¾ cup almond milk 1 ½ tsp vanilla extract 0.5 to 2⁄3 cup semisweet chocolate chips Instructions 1 In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

CHOCOLATE FUDGE POPS yields 33 cup FILLING, about 12 POPS ingredients 1 cup vanilla almond or your favorite nondairy milk* 1 cup vanilla almond or your favorite nondairy milksweet chocolate chips 12 ounces firm silken tofu ounces firm silken tofu* 12 ounces firm silken tofu ounces firm silken tofuicks popsicle sticks Popsicle molds or 12 small-ass paper cup instructions 1 Warm up the milk on the stovetop or in the microwave so that it is warm but not super hot.

CHOCOLATE-ALMOND HAYSTACKS yields 18 ingredients 1 1/2 cup semisweet chocolate chips* 1 1/2 cup semisweet chocolate chips* 1 1/2 cup semisweet chocolate chips* 1 1/2 cup semisweet chocolate chips 1/2 tsp sea salt instructions 1 Line a rimmed baking sheet with some parchment or wax paper. 2 Melt the chocolate chips in a double boiler, homemade fake-out, or the microwave. Add the butter to the chocolate chips and stir until everything is melted and mixed together.

CHOCOLATE-COCONUT PIE yields 1 PIE ingredients 14 oz coconut milk* 14 oz coconut milke* 14 oz coconut milk* 14 oz coconut milk 1 pinch salt Whipped Cream instructions 0 chill coconut milk 1 Make the pie crust through step 3. Let it chill out in the fridge while you make the filling. Also, start cranking your oven up to 400°F. 2 Follow the instructions to roll out and blind bake the crust.

CHOCOLATE-DIPPED TANGERINES yields 30 SLICES, DEPENDING ON YOUR CITRUS ingredients 5 or 6 tangerines, clementines, or tiny oranges of any kind 1/2 cup semisweet chocolate chips 1 tsp butter 1/2 tsp sea salt Instructions 1 Peel the fruit and break them up into segments. Try to get all that white pith off because that will taste bitter. Lay the segments on a baking sheet lined with wax paper in some

CILANTRO PESTO yields 1 CUP ingredients 2 cup cilantro (about 1 big bunch) 1/2 cup slivered or sliced almonds 2 to 3 clove garlic 1/2 tsp grated lemon zest 1 TBL lemon juice 1/4 tsp salt 1/4 cup olive oil 1/4 cup vegetable broth or water Instructions 0 chop garlic 1 Throw the cilantro, almonds, garlic, lemon zest, lemon juice, salt, oil, and broth in a food processor and blend until sorta smooth and, you know, pesto looking.

CINNAMON APRICOT FRENCH TOAST yields 6 PIECES OF FRENCH TOAST ingredients 2 cup sweetened vanilla nondairy milk 1/4 cup packed dried apricots 1/4 tsp grated orange zest optional 1 TBL ground flaxseed or chia seeds 1 1/2 tsp nutritional yeast 1/4 tsp ground cinnamon Spray oil 1/2 loaf day-old crusty bread, cut into six .5-inch-thick slices instructions 1 Make the batter: Grab a small saucepan and dump in the milk and apricots.

COBB SALAD yields 4 TO 6 PEOPLE ingredients 1 tsp yellow mustard 1 tsp maple syrup or agave syrup 1 or 2 clove garlic 1/3 cup red wine vinegar 1 TBL rice vinegar 1/3 cup olive oil 1 tsp olive oil 1/2 large yellow onion 1 tsp soy sauce or tamari 1 tsp water 1 tsp liquid smoke MISO-GLAZED CHICKPEAS 2 TBL vegetable broth or water 2 tsp red miso paste 1/2 tsp soy sauce or tamari 2 tsp olive oil 1 1/2 cup cooked chickpeas 2 tsp nutritional yeast 1/4 tsp garlic powder 1 romaine heart 1 head of red leaf lettuce Salt and black pepper 1 avocado 2 fist-size tomatoes 1/2 cup chives Instructions 0 chop romaine hear, red leaf lettuce, avacado, and tomatoes; slice onion

COCONUT CORNMEAL CAKE yields 1 Cake ingredients 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmealo* 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmealed coconut milk 1 tsp vanilla extract* 1 tsp vanilla extract lemon zest instructions 1 First, heat your oven to 375°F. Grab an 8-inch cake pan, grease it, and dust it with flour to make sure your cake doesn’t stick.

COCONUT PANCAKES WITH MANGO COULIS ingredients 2 mangoes, cut into cubes 2-4 TBL sugar 1 1/2 tsp lemon juice 2 1/4 cup sweetened vanilla nondairy milk or coconut milk 1/2 tsp lemon juice or apple cider vinegar 1 TBL ground flaxseed 2 cup flour, all-purpose flour, or a mix 1/2 cup shredded coconut, toasted 3 TBL brown sugar 2 tsp baking soda 1/8 tsp salt Spray oil fresh-cut fruit Instructions 1 To make the coulis: Throw everything in a food processor or blender and let that er run until it’s nice and smooth.

COCONUT-LIME RICE WITH RED BEANS AND MANGO yields 4 TO 6 AS A SIDE ingredients 2 cup short-grain brown rice 2 tsp neutral-tasting oil 1 cup diced shallots or onion 1 1/2 TBL minced fresh ginger 1 cup canned coconut milk 2 1/2 cup vegetable broth 1/4 tsp salt 1/8 tsp cayenne pepper 1 mango 1 1/2 cup cooked red beans <> tsp lime juice cilantro or green onions, for serving

COLD CITRUS NOODLES WITH ingredients 2 small carrots 2 small cucumbers 2/3 cup thinly sliced green onions 1 1/2 TBL toasted sesame seeds Instructions 0 cut carrots and cucumber into matchsticks 1 Mix all the ingredients for the citrus sesame sauce together in a small glass. 2 Cook the noodles according to the package directions, because all that is different. When they are done, drain and rinse them with cold water so that they stop cooking and don’t

COLD NOODLE AND HERB SALAD yields 4 PEOPLE AS A MAIN, 6 TO 8 AS A SIDE ingredients 2 clove garlic 1/3 cup rice vinegar 3 TBL toasted sesame oil 1 TBL lemon or lime juice 2 tsp Sriracha-style hot sauce 1 tsp agave syrup or your favorite liquid sweetener 1 LB thin noodles, cooked 2 carrots 1 red bell pepper 1/2 medium cucumber 1 1/2 cup shelled edamame 1/2 cup fresh basil

CORN AND BASIL CHOWDER yields 4 TO 6 AS A SIDE ingredients 6 large ears corn, shucked < title: “CORN AND BASIL CHOWDER” tags: recipe CORN AND BASIL CHOWDER yields 4 TO 6 AS A SIDE ingredients 6 large ears corn, shucked 1 First you want to use a sharp knife to cut the corn off of the cobs. It’s easier if you snap the cob in half, stand it on its end in the middle of a large bowl and cut the kernels off from top to

CORNMEAL WAFFLES WITH STRAWBERRY SYRUP yields 4 BIG-ASS WAFFLES, BUT THIS VARIES DEPENDING ON ingredients 1 LB strawberries 2-4 TBL sugar Instructions 1 First, make that sweet syrup: Cut the stems off the strawberries and chop the berries into bean-size pieces. Throw them in a small saucepan with the rest of the syrup ingredients and warm it all over a medium-low heat. At first it might not look like there’s enough liquid to make syrup, but once everything gets going the strawberries will fix that .

CREAMY AVOCADO LIME DRESSING yields 5 CUP (TRIPLE IT AND KEEP THIS ER IN THE FRIDGE) ingredients 1 avocado 1/3 cup lime juice 1/4 cup water 2 TBL rice vinegar 1 clove garlic 1/4 tsp ground cumin 1 pinch salt 2 TBL cilantro (optional) Instructions 1 Put all the ingredients in a blender or food processor and run it until everything looks all creamy, about 1 minute. If the dressing is too thick because you got an amazing avocado, add more water a TBL at a time until it’s less like a dip and more like a goddamn dressing.

CREAMY BLACK BEAN AND CILANTRO DIP yields 4 TO 6, ABOUT 3 cup ingredients 2 1/2 cup cooked black beans 1/3 cup vegetable broth or water 2 clove garlic 2 tsp lime juice 1 pinch salt 1/2 tsp chili powder 1/4 cup cilantro 1/2 cup green onions Instructions Throw all of that in a food processor and run until creamy. Or mash the everliving out of it with a potato masher until it is the consistency you want.

CREAMY HORCHATA yields 4 GLASSES ingredients 1 cup uncooked long-grain brown rice 2/3 cup raw almonds 3 cinnamon stick 4 cup water 1 TBL agave syrup or maple syrup Ice or water Ground cinnamon Instructions 1 Rinse the rice well under cool water. Throw it in a large container with a lid and add the almonds, cinnamon stick, and water. Let this all soak together overnight or for at least 8

CREAMY PEANUT SLAW yields 4 AS A SIDE ingredients 3 TBL peanut butter 2 TBL warm water 3 TBL rice vinegar 2 TBL lime juice 1 TBL minced fresh ginger 1 1/2 tsp Sriracha or your favorite Asian-style hot sauce 1/2 tsp soy sauce or tamari 3 cup thinly sliced red cabbage 3 cup thinly sliced green cabbage 1 carrot, cut into thin matchsticks 1/3 cup thinly sliced green onions Instructions 1 Make the peanut dressing: Mix the peanut butter and warm water together in a medium glass until it’s creamy.

CREAMY PESTO DIP yields 1 CUP, ENOUGH FOR 2 TO 4 PEOPLE ingredients 3 clove garlic* 3 clove garlic * 3 clove garlic* 3 clove garlic* 3 clove garlicl* 3 clove garlic* 3 clove garlic 1/4 tsp salt* 1/4 tsp salte or cannellini beans instructions 0 chop garlic 1 Place the almonds in a food processor or blender and pulse those nutty around until they start getting kinda broken up. Add the basil, garlic, lemon zest, lemon juice, oil, water, and salt, and pulse for another 15 seconds.

CREAMY RAVIOLI WITH HOUSE MARINARA ingredients 2 cup all-purpose flour ½ cup flour 1 pinch salt ¾ to 1 cup water 3 TBL olive oil House Marinara Tofu Ricotta instructions 1 To make the dough: In a large bowl, combine the flours and salt and stir it all around. Make a crater in the center of that and add ¾ cup of the water and the olive oil. Mix the liquids and flour together until a shaggy dough comes together.

CREAMY WHITE BEAN AND ARUGULA SANDWICHES yields 6 SANDWICHES (IF YOU PORTION YOUR FILLING OUT WITH SOME GODDAMN RESTRAINT) ingredients 3 cup cooked white or cannellini beans 1 avocado avocado 3 TBL lemon juice 0.5 red onion 1/2 cup cucumber (about .5 cucumber)* 1/2 cup cucumber (about .5 cucumber)b* 1/2 cup cucumber (about .5 cucumber) 2 clove garlic optional * 1/2 tsp cayenne pepper Salt 4 cup arugula* 4 cup arugulal

CRISPY MILLET AND PEANUT BUTTER BUCKEYES yields 24 BUCKEYES ingredients 1/3 cup uncooked millet 2/3 cup creamy peanut butter 1/4 cup powdered sugar 2 TBL flour 1 1/2 tsp vanilla extract 1 cup semisweet chocolate chips 1 tsp butter, if needed Instructions 1 Heat the oil in a skillet over medium heat and toss in the millet. Shake the millet around in the pan until it starts to smell toasted and look a little golden, 3 to 5 minutes.

Crispy Spiced Lamb and Lentils link yields 4 Servings ingredients 1 tablespoon vegetable oil ½ pound ground lamb 2 garlic cloves, minced ½ teaspoon cumin seeds or a heaped 1/2 teaspoon ground ½ teaspoon ground coriander 1 ½ cups cooked brown or green lentils (from a scant 1 cup dried) 8-10 cup-shaped leaves from 1 medium head bibb or butter lettuce 4 tablespoons tahini juice of 3/4 of a lemon 1 minced garlic clove 3 tablespoons water 2/3 cup plain yogurt Red pepper flakes salt black pepper instructions Make crispy lamb and lentils: Heat a large skillet over medium-high heat.

CRUTONS ingredients 1 tsp dried thyme 1/4 tsp paprika 1/4 tsp salt Instructions 0 cube the bread (enough to make 5 cup of cubes) 1 Crank your oven to 400°F. 2 Cut up the bread into bite-size cubes. You should get around 5 cup. In a big bowl, combine the rest of the ingredients and mix. Add the bread pieces and mix that er up to make sure all the pieces get some love.

CUMIN-SPIKED PINTO BEAN DIP yields 4 TO 6, ABOUT 3.5 cup ingredients 2 tsp olive oil 1 white or yellow onion (about 1 cup) white or yellow onion (about 1 cup) 1 1/2 TBL ground cumin* 1 1/2 TBL ground cumine* 1 1/2 TBL ground cumin* 1 1/2 TBL ground cumin* 1 1/2 TBL ground cuminble broth or water 2 TBL lime juice Salt instructions 0 chop onion 1 Heat the oil up in a sauté pan and cook the onions until they begin to brown around the edges, about 4 minutes.

CURRY HAND PIES WITH CILANTRO-MINT SAUCE yields 16 PIES (DEPENDING ON THE SIZE YOU CUT THAT ) ingredients 2 tsp olive, grapeseed, or butter 0.5 yellow onion 2 carrots 2 cup cooked yellow split peas 1 cup frozen green peas 1/2 tsp of your favorite no-salt curry powder 1/4 tsp ground cumin 1/4 tsp ground coriander 1/8 tsp cayenne pepper 2 cup spinach, cut into thin strips 2 clove garlic 2 tsp minced fresh ginger 1 TBL soy sauce or tamari 1 TBL lemon or lime juice 1 1/4 cup flour 1 cup all-purpose flour 1 TBL baking powder 1 TBL of your favorite no-salt curry powder 1/2 tsp salt 1 cup canned coconut milk Spray oil 1 1/2 piece of fresh ginger 1 jalapeño 2 cup fresh mint leaves 2 cup cilantro 1/4 cup lemon juice 1/4 cup water 1/2 tsp salt Instructions 0 chop onion, carrot, jalapeno(seeded) the size of peas; peel ginger

CURRY TEMPEH SALAD yields 4 AS A MAIN, 6 TO 8 AS A SIDE ingredients 1 TBL lime or lemon juice* 1 TBL lime or lemon juicee* 1 TBL lime or lemon juice* 1 TBL lime or lemon juice* 1 TBL lime or lemon juicea* 1 TBL lime or lemon juice 1/2 tsp Sriracha-style hot sauce 1/4 tsp salt* 1/4 tsp salth, cut into bite-size pieces ounces tempeh, cut into bite-size pieces

DEVILED CHICKPEA BITES yields 18 BITES, ENOUGH FOR 4 TO 6 PEOPLE ingredients 1 1/2 cup cooked chickpeas vinegar shallot oil water nutritional yeast 1 1/4 tsp Dijon mustard 0.5 baguette, cut into slices no thicker than .5 inch 1 large cucumber, thinly sliced 1 bunch of chives, minced Paprika instructions 1 To make the filling, throw the chickpeas, vinegar, shallot, oil, water, nutritional yeast, mustard, and salt into a blender or food processor until it looks all creamy.

ENCHILADA-ISH SAUCE yields 9 X 13-INCH PAN, ENOUGH FOR 6 TO 8 PEOPLE ingredients 1 ½ cup vegetable broth 1 ½ cup plain tomato sauce 2 clove garlic 3 TBL mild chili powder 2 TBL lime juice 1 TBL soy sauce or tamari ½ tsp ground cumin ½ tsp dried oregano 2 tsp olive oil 1 medium yellow onion 1 red bell pepper 3 clove garlic 1 jalapeño, minced 3 cup cooked black beans 1 cup fresh or frozen corn kernels 1 ½ tsp chili powder ½ tsp ground cumin ½ tsp smoked paprika ½ tsp salt 1 ½ cup canned pumpkin puree 1 TBL lime juice 2 tsp maple syrup 12 flour tortillas Salsa (any of the from our first book would be legit) Avocado instructions 0 chop onion and bell pepper 1 First, make the enchilada-ish sauce: Pour everything together in a medium saucepan and bring it to a gentle simmer—not a boil, a goddamn simmer—and cook for about 15 minutes to give the sauce a chance to thicken up a little.

EVERYDAY GUACAMOLE yields 5 cup, DEPENDING ON THE SIZE OF YOUR AVOCADOS ingredients 2 avocados, preferably Hass avocados, preferably Hass 1/4 cup diced red or white onion* 1/4 cup diced red or white onion 1 jalapeño or Fresno pepper, minced jalapeño or Fresno pepper, minced 1 tsp lime juice* 1 tsp lime juice * 1 tsp lime juice 1 pinch salt optional * 3 TBL cilantro optional * 1 tomato tomato

FAMILY-STYLE ROASTED VEGGIE PASTA yields 4 TO 6 PEOPLE ingredients 1 LB pasta 1 TBL olive oil, plus more if needed for the pasta ½ large red onion, sliced 2 medium carrots, cut into thin matchsticks 1 pint tiny tomatoes, halved 1 medium zucchini, cut into thin matchsticks 1 LB eggplant ¼ tsp salt 2 ½ TBL fresh thyme leaves 3 clove garlic 2 TBL lemon juice 3 TBL balsamic vinegar ½ tsp red pepper flakes (Optional) Salt and black pepper instructions cube eggplant 1 Cook the pasta according to the package directions.

FIRE-ROASTED SALSA yields 4 TO 6, ABOUT 2.5 cup ingredients 1 can (14.5 ounces) fire-roasted diced tomatoes can (14.5 ounces) fire-roasted diced tomatoes 0.5 white onion 1/3 cup green onions* 1/3 cup green onionsro 3 serrano peppers serrano peppers 8 clove roasted garlic* 8 clove roasted garlic * 8 clove roasted garlic 1 tsp lime juice Salt to taste instructions 0 chop onion and serranos 1 Throw all that in a food processor or blender and blend it until it’s how you like it.

FOUR-BEAN SALAD yields 6 TO 8 PEOPLE AS A SMALL SIDE ingredients 1 clove garlic 2 TBL lemon juice 2 TBL rice vinegar 3 TBL apple cider vinegar 1/4 cup olive oil 0.5 LB green beans, cut into 1-inch pieces 1 1/2 cup each cooked chickpeas, kidney beans, and cannellini beans 1 1/4 cup celery 1/2 medium red onion, cut into 1-inch pieces 1/2 cup fresh parsley 1/2 tsp garlic powder 1/2 tsp celery seed 1/4 tsp salt Black pepper Instructions 1 Make the dressing: Throw the mustard, sweetener, garlic, lemon juice, vinegars, and olive oil together in a small jar and shake the out of it.

FRESH CORN BUTTER PIE yields 1 PIE ingredients 3 cup corn kernels* 3 cup corn kernelst* 3 cup corn kernels* 3 cup corn kernels* 3 cup corn kernelsextract 1/4 tsp salt Whipped Cream optional instructions 0 cut corn kernels off the cob. 1 Make the pie crust through step 3. Let it chill out in the fridge while you make the filling. Also, start cranking your oven up to 425°F. 2 Make the filling: In a blender, throw the corn, milk, brown sugar, vanilla, and salt all together and run that mother er for a minute or two to get all the fiber from the corn to break down.

FRESH TOMATO AND PESTO PIZZA yields 2 INDIVIDUAL PIZZAS ingredients 2 ½ cup packed torn basil leaves 2/3 cup slivered or sliced almonds ¼ cup olive oil ¼ cup water ¾ tsp grated lemon zest 2 TBL lemon juice ½ tsp salt 2 to 3 clove garlic Roasted Garlic White Sauce 2 large tomatoes, sliced into thin half-moons Olive oil, for brushing the crust instructions 0 chop garlic 1 Make the pizza dough through step 4.

FRUIT SALAD SMOOTHIE yields 1 SMOOTHIE ingredients 2 cup fresh spinach 1 1/2 bananas 1 cup tap or coconut water 1/2 cup orange juice 1/2 cup frozen strawberries 1/4 cup frozen blueberries Instructions cut bananas into pieces each about 1.5 inches long and freeze 1 Throw all that in a blender and let it do its thing. Taste and add more of whatever you want. If you want it thicker, add more banana.

FUDGY-AS- BROWNIES yields 16 BROWNIES, IF YOU CUT UP IN A REASONABLE SIZE ingredients 2 TBL ground flax seeds* 2 TBL ground flax seedsc* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds soda

GINGER-LIME SPARKLERS yields 4 ingredients 1 lime, cut into small wedges lime, cut into small wedges 1 1/2 TBL minced fresh peeled ginger* 1 1/2 TBL minced fresh peeled ginger * 1 1/2 TBL minced fresh peeled ginger* 1 1/2 TBL minced fresh peeled ginger 3 cup tonic water instructions 1 Grab your blender and throw the lime wedges, ginger, sugar, and 1 cup of the water right in. Yeah, the whole lime, rind and everything.

GINGER-MUSHROOM SUMMER ROLLS yields 10 TO 12 ROLLS THAT WILL HAVE PEOPLE TALKING FOR WEEKS ingredients 8 ounces mushrooms 3 clove garlic 1/2 tsp neutral-tasting oil like grapeseed 1 1/2 tsp soy sauce or tamari 1/3 cup minced green onions 2 TBL minced fresh ginger 1/2 tsp toasted sesame oil SWEET AND SOUR DIPPING SAUCE optional 1/2 cup rice vinegar 2 TBL sugar 2-3 tsp chili-garlic paste 1 tsp lime juice

GINGER-SESAME MARINADE ingredients 2 TBL lime juice 2 TBL brown sugar 1 TBL minced fresh ginger 2 tsp toasted sesame oil 2 tsp Sriracha or similar hot sauce 2 clove garlic, thickly sliced Instructions 1 Combine all ingredients

Green Smoothies Green smoothies are an easy way to get more fruits and veggies into your diet. Get a dose of fiber, chlorophyll, essential vitamins, and other good stuff your body needs in one glass. Keep it simple. Structure for your smoothie experiments: 2 cups of greens like spinach or kale (or something easier to blend if your blender isn’t high-powered, like spinach) 1 cup chunks of creamy fruit (frozen bananas, mangoes, or an avocado) 0.

GRILLED ARTICHOKES WITH ROASTED GARLIC DIP yields 4 PEOPLE ingredients 2 lemons Salt 4 clove garlic, 2 smashed and 2 minced 2 large artichokes 1/4 cup olive oil Roasted Garlic Dip Instructions 1 Fill a large pot with water and put it over high heat. Squeeze the juice of .5 lemon into the pot and slice up the other half and add it to the water with a good pinch of salt and the 2 clove of smashed garlic.

GRILLED EGGPLANT WITH SOBA NOODLES yields 4 PEOPLE OR JUST 1 IF YOU WANT TO SAVE THIS ingredients 2 TBL toasted se title: “GRILLED EGGPLANT WITH SOBA NOODLES” tags: recipe GRILLED EGGPLANT WITH SOBA NOODLES yields 4 PEOPLE OR JUST 1 IF YOU WANT TO SAVE THIS ingredients 2 TBL toasted seg for the marinade in a glass. Slice the eggplant crosswise into .25-inch rounds. Place the eggplant in a large pan of some kind and pour the marinade over that .

GRILLED PEACH SALSA yields 4 TO 6, ABOUT 3.5 cup ingredients 3 LB peaches 1/2 tsp oil 1 to 2 serrano peppers, minced 1/2 medium red onion 1 medium tomato 1/4 cup lime juice 1/4 tsp salt Handful of cilantro Instructions 0 chop onion (about 2⁄3 cup) and tomato 1 Cut the peaches into wedges no thicker than an inch. You can leave the skin on because everybody needs more fiber in their mother diet.

GRILLED PINEAPPLE AND SWEET-AND-SOUR TEMPEH KEBABS yields 10 KEBABS, ENOUGH FOR 5 PEOPLE ingredients 2 TBL water* 2 TBL waterc* 2 TBL water* 2 TBL water* 2 TBL wateri* 2 TBL water* 2 TBL water* 2 TBL waterg* 2 TBL water* 2 TBL water 2 tsp soy sauce or tamari* 2 tsp soy sauce or tamari * 2 tsp soy sauce or tamari* 2 tsp soy sauce or tamari 8 ounces tempeh, cut into large cubes ounces tempeh, cut into large cubes

GRILLED VEGGIE AND TEMPEH KEBABS WITH CHIMICHURRI SAUCE yields 10 KEBABS, ENOUGH FOR 5 PEOPLE ingredients 1 cup fresh flat-leaf parsley 1/4 cup shallot or white onion 1/4 cup olive oil 3 TBL red wine vinegar 2 TBL water 1 TBL lemon juice 1 TBL fresh oregano 3 clove garlic 1 serrano pepper, seeded and chopped 1/4 tsp salt 8 ounces tempeh, cut into large cubes 1/2 cup vegetable broth 1 TBL soy sauce or tamari 1 TBL liquid smoke 1 TBL olive or grapeseed oil 2 small zucchini or yellow squash 0.