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

0. pre-heat oven to 350 F.
1. Grease 10x15 pan.
2. Mix all ingredients together.
3. pour into pan.
4. Bake 20-25 min.
5. 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

1. Chop up the lettuce.

2. Put the almonds in a glass with hot water and let them soak for about 15 minutes.

3. Chop up the garlic.

4. 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

1. Chop onion and apple.

2. 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

1. 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

1. Preheat your oven to 450°F. Grease a rimmed baking sheet.

2. In a medium skillet, heat 1 tsp of olive oil over medium heat. Sauté the onions until brown and delicious, about 5 to 7 minutes. Transfer the onions to a plate.

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

1. In a blender or food processor, combine onion, garlic, milk, and soy sauce. Pulse until it forms a paste. Add almonds and pulse until no big pieces remain. Add artichokes and pulse until it reaches the desired chunkiness (smooth if preferred).

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

1. Preheat your oven to 425°F.

2. Cut the potatoes, onion, and okra into bite-sized pieces.

3. 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

1. Preheat your oven to 425°F. Set a baking sheet aside.
2. In a blender or food processor, combine tofu, rice vinegar, toasted sesame oil, and soy sauce or tamari. Blend until smooth.
3. In a large wok or skillet, heat the grapeseed oil over medium heat. Add leeks and cook until slightly translucent, about 2 to 3 minutes. Add chives, ginger, and garlic; cook for another minute. Remove from heat.
4. Add the tofu mixture and cooked rice to the pan with the leeks. Mix well. Add 0.25 cup of panko and mix until everything is combined without any pockets of rice.
5. To make the cakes, pour the remaining 1 cup of panko onto a plate. Take about a golf ball’s worth of filling and press it into a patty shape. Coat the patty with panko by gently pressing it into the crumbs, then place it on the baking sheet.
6. Repeat until all patties are formed. Spray them lightly with oil and bake, turning halfway, until both sides are golden, about 30 minutes. Serve with the dipping sauce on the side.

Modifications

• Refer to House Rules.
• You can use leftover or freshly made rice; the choice doesn’t matter. If you’re unsure how to make rice at home, Minute Rice is an option.

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

1. Chop tomatoes and mince jalapeño.
2. Preheat your oven to 375°F. Grab a 9 x 13-inch glass or ceramic baking dish.
3. In a blender or food processor, combine onion, tomatoes, garlic, jalapeño, and tomato paste. Blend until a smoothish sauce is formed, about 30 seconds. You should get about 2 cups of sauce. Pour it into a medium saucepan, mix in the broth, and let it come to a simmer over medium heat.
4. While the tomato mixture is heating up, spread the rice over the bottom of the baking dish and drizzle the oil and salt over the top.
5. When the broth mixture is at a gentle simmer, pour it over the rice, stir it up, cover tightly with foil, and put it in the oven. Let it bake for 1 hour without checking to avoid letting out steam.
6. After 1 hour, pull out the baking dish and fluff the rice around with a fork. If the rice isn’t fully cooked, add another 0.25 cup broth or water, cover, and bake for another 10 minutes. Fold in the corn, peas, lime juice, and cilantro. Mix well and add a pinch more salt if needed. Serve right away.

Modifications

• Fresh or thawed frozen ingredients can be used; it’s not a deal-breaker here.

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

1. Preheat your oven to 400°F. Grab a baking sheet and coat it lightly with cooking spray.
2. Peel the plantain and cut it crosswise into slices no thicker than 0.125 inch. Don’t measure, just think thin.
3. Grab two bowls and put the oil and lime juice in one. Add the plantain and mix until every piece is covered. Place the plantains in the second bowl, add the spices and salt, and mix until all the plantains have seasoning on them.
4. Lay them out in a single layer on the baking sheet and bake for 20 minutes, flipping them halfway. They will be golden and crispy when ready. Best eaten on the same day for crisp retention.

Modifications

• Plantains are like big, starchy bananas. Look for them in any market that specializes in Latin American foods.

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

1. Preheat your oven to 400°F. Grab a large rimmed baking sheet.

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

1. 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

1. Heat your oven to 350°F. Lightly coat a baking sheet with cooking spray.

2. Cut the zucchini into coins a little thicker than a quarter. If you cut them too thin, they may burn up in the oven. If your slices start releasing some liquid, dab them with a towel to dry them off.

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

1. Throw everything into a blender and give it a whirl until there are no chunks of banana left in there and everything looks smooth.
2. Pour this into your popsicle molds
3. and stick in the freezer for about 40 minutes.
4. after 40 minutes, take out your pop molds and then push popsicle sticks in.
5. Freeze until completely frozen.
6. They will keep for at least a month in the freezer.

Modifications

use coconut yogurt

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

1. 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

1. Chop onion,
2. Chop celery
3. Chop carrot
4. Chop tomato
5. In a medium pot, heat the oil over medium heat.
6. Add the onion
7. cook until it starts turning golden, about 3 minutes.
8. Add the celery, carrot, garlic, thyme, and oregano,
9. cook for another 2 minutes.
10. Add the barley, tomato, and vinegar.
11. Stir to combine.
12. Add the vegetable broth, salt, and pepper.
13. Bring to a low simmer.
14. Cook, uncovered, until all the broth is absorbed and the barley is tender, about 15 minutes.
15. While the barley is simmering,
16. preheat your oven to 375°F.
17. Cut the tops off the bell peppers
18. scrape out any seeds.
19. Place them in an oiled pie plate or loaf pan to keep them stable.
20. When the barley is done, fold in the beans and turn off the heat.
21. Fill the bell peppers to the top with the barley and bean mixture.
22. Cover them tightly with foil.
23. Bake until the peppers are tender, 45 minutes to 1 hour.
24. Let them rest for 5 minutes after coming out of the oven.
25. Top with fresh parsley before serving.

Modifications

• Substitute one 15-ounce can of kidney or white beans for the cooked beans.

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

1. Pour all the ingredients into a jar.
2. Shake vigorously to emulsify the dressing.
3. Taste and adjust by adding more of any ingredient you think it needs.
4. 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

1. Preheat your oven to 300°F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, mix together the oats, sunflower seeds, almonds, and millet.
3. In a medium glass, stir together the maple syrup, olive oil, and vanilla. Pour this mixture over the oat mixture and stir until everything is well coated. Add the cinnamon and salt, and stir again.
4. Spread the mixture evenly on the prepared baking sheet. Bake for 40 minutes, stirring every 10 minutes to ensure even cooking. The granola is done when it looks toasted and the oats feel crispy instead of damp.
5. If using dried cranberries, stir them into the granola after baking. Let the granola cool completely on the baking sheet, then store it in an airtight container for up to 2 weeks.

Add-In Ideas

• Try these nut and fruit combos:
  • Almonds with chopped dried apricots or strawberries
  • Walnuts with dried pears or figs
  • Pecans with dried cherries
  • Peanuts with dried apples or bananas
• Use whatever nuts and dried fruits you prefer!

Modifications

• You can use 1 cup of any nuts of your choice.
• If you don’t have millet, simply add more oats.
• Quality maple syrup can be expensive, but it’s worth it for delicious granola. Alternatively, use any dried fruit you like.

Enjoy your homemade maple granola with endless customization options!

BASIC VINAIGRETTE

Ingredients

• 2 tablespoons diced shallot or sweet onion
• 1/4 cup vinegar (use your preferred type)
• 1/4 cup olive oil

Instructions

1. Pour all the ingredients into a jar.
2. Shake vigorously to emulsify the vinaigrette.
3. 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.

Modifications

• Instead of shallot or sweet onion, you can use 2 cloves of garlic.
  • This brings the whole dressing together. Trust.

Enjoy your homemade Basic Thug Kitchen Vinaigrette!

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

1. 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

1. Preheat the oven to 425°F
2. grease a large baking sheet.

Make the burgers

3. In a large bowl, mash the kidney beans with a potato masher or large spoon until a chunky paste forms.
4. Add grated zucchini, chopped onion, minced garlic, olive oil, soy sauce or tamari, liquid smoke, and seasoning blend.
5. Mix until well combined.
6. Fold in the bread crumbs until the mixture is uniform and slightly sticky.
7. Adjust texture with more bread crumbs (if too wet) or oil (if too dry).
8. Form the mixture into 12 sliders or 6 regular-size burger patties.
9. Place them on the greased baking sheet, spray lightly with oil,
10. bake for 35 to 40 minutes,
11. flipping halfway through.
12. For regular-size burgers, bake for an additional 10 minutes.

Make the slaw

13. In a medium bowl, combine sliced cabbage, shredded carrot, chopped green onions, and salt.
14. Massage the salt into the cabbage with your hands.
15. Add rice vinegar, olive or grapeseed oil, and celery seed.
16. Stir until everything is well coated.
17. Chill in the fridge.

Assemble the burgers

18. Coat the baked burger patties with BBQ sauce.
19. Smear BBQ sauce on both sides of the slider buns or regular buns.
20. Place a patty on each bun and top generously with celery seed slaw.
21. Serve within an hour of assembling to prevent the buns from becoming soggy.
22. Enjoy

Modifications

• Use two 15-ounce cans of kidney beans, drained and rinsed, if you prefer.
• Black beans can be used as a substitute for kidney beans.
• Any type of bread crumbs can be used in the burger mixture.

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. Add the onion and cook for 2 minutes to soften up. Add the bell peppers and cook for a minute more. Add the garlic, chili powder, cumin, and salt and cook for an additional 30 seconds. remove from 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. Grease and flour a 9-inch springform cake or deep-dish pie pan.

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. Mix in the bourbon to taste. Add the rest of the sugar.

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. Let them steep for 10

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. Take out the lemon zest, pour the sauce into a glass or bowl, and let that cool for 5 to 10 minutes. It will get thicker as it cools.

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. Stir in the mother lavender. 3 Make a well in the center of the flour mixture and pour in the almond milk and vanilla. Mix it together until it is almost all the way combined but stop short. Fold in the berries and walnuts but be careful not to overmix. 4 Scoop out the dough in .5-cup measurements and plop onto the baking sheet. Brush with almond milk and sprinkle with white sugar. Bake until they look a little golden around on the bottom, 12 to 15 minutes.

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. 2 Now the salad: In a large bowl, gently mix together the watermelon, papaya, red onion, and jalapeño (if using). You can’t be rough with this or it will fall apart. 3 Pour the dressing over the whole bowl and fold in the cilantro and salt as you stir that all up. Serve that right away.

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 . 2 In a medium skillet, heat the oil over medium heat. Add the shallots and sauté until they start to look brownish, about 5 minutes. Add the radishes to the pan with a cut side facing down. Cook the radishes without touching them for about 5 minutes. I know you wanna with them, but just let them chill. After 5 minutes, add the water, vinegar, and salt. 3 Cover the pan and let the radishes continue to cook until the liquid has evaporated from the pan and the radishes are tender, 8 to 10 minutes. No lid for the pan? Just cover it with some foil. Garnish with some parsley, if you like, and serve up.

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. If it has an extra

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. Grab a 9 by 13-inch baking pan, like what you might use for lasagna, and set it aside.

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. Taste and then add more of what you think it needs. You do you.

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
• 0.5 avocado
• 1 TBL lemon juice
• 1 pinch salt
• chives (optional)
• Hot sauce, for serving

Instructions

0 chop garlic, and avacado

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. Slowly whisk in the hot sauce and cider vinegar to keep it from getting chunky. Simmer until the sauce starts to thicken up, 2 to 5 minutes, then remove from the heat.

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

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. Set aside.

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. Line a baking sheet with parchment paper.

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. When it’s all done, throw it in a large bowl with the spinach, toss, and set aside. 2 While the pasta cooks, bring a medium pot of water to a boil. Throw in a pinch of salt and the cauliflower and simmer all that until the cauliflower is tender, 5 to 7 minutes. Drain the cauliflower and toss into a blender. 3 Add the milk, garlic, lemon juice, olive oil, miso, and .125 tsp salt to the blender and let that mother er run until the sauce is creamy. Taste and adjust as you see fit. 4 Pour the cauliflower puree into the pot you boiled the cauliflower in and set over low heat. Add the pasta and spinach and toss until everything is mixed and warm. Top with some parsley and salt and pepper to taste. Serve hot.

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. Whisk in the soy sauce and sherry vinegar so you get a kind of paste. Slowly whisk in the olive oil. 4 Pour the seasoning mix all over the big bowl of cereal and keep mixing until everything looks coated. Pour it out into a single layer on the baking sheets and bake for 1 hour, stirring it up every 15 minutes so it gets evenly toasted. 5 Serve it right away or let it cool down to room temp and store it for your next snack attack. It’ll keep for about 2 weeks.

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. They will be fine. You should get

around 70 dumplings. Stack them up on a floured plate and stick them in the fridge uncovered.

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. Next you need to melt the chocolate. You can melt it either by slowly heating it in the microwave in 25-second increments and stirring until it is melted—OR you build a double boiler like a boss. Grab a medium saucepan and fill it with 1 or 2 inches of water. Throw an all-metal bowl on top of that and make sure the whole mouth of the pan is covered and that the water inside isn’t touching the bottom of the bowl. Put this over medium-low heat and pour the chocolate chips into the bowl. The steam will heat the bowl and melt the chips; just keep stirring the chocolate and trust the method. When the chocolate looks all smooth, turn off the heat. This whole process should take about 3 minutes. 2 Once the chocolate is melted, add it, the milk, and the tofu to a blender and mix that
up. Make sure everything is well combined and there are no secret chocolate chunks hiding out. Pour this into your molds and stick them in the freezer for about 40 minutes. At that point, take out your pop molds and then push the sticks in. Freezing these mother ers a little bit first helps make sure you won’t push the stick so far in that you end up with some sad-ass kabob. Freeze until hard. They will keep for at least a month in the freezer.

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. Remove from the heat. 3 Add the almonds to the melted chocolate and stir that up until there’s no more dry clumps of almonds. This is the most work in the whole goddamn recipe: mixing. 4 Once everything is coated, grab a big spoon and dollop piles of the chocolate-almond mixture (about the size of an egg) onto the lined baking sheet. Sprinkle each haystack with some sea salt and then put the baking sheet in a cool area to let the chocolate harden up before diving in, 15 to 45 minutes depending on the temperature in your place. So maybe don’t try this on a hot summer day. You can stick this in the fridge if you’re in a rush and have the space.

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. Oh don’t start whining about turning pages, you’re getting a pie out of this. While that cools, make the filling. 3 Make the filling: You need a handheld electric mixer or a stand mixer to do this . Stick the bowl and the beaters in the freezer for 15 minutes. This helps make sure that your mix won’t turn into a puddle while you whip it. 4 While you’re letting that do its thing, melt the chocolate chips in a double boiler or in the microwave. No clue? Let it cool slightly. 5 Take the out of the freezer and grab the coconut milk from the fridge without shaking it up. Open the can and scoop out all the thick white cream on the top half of the can and put it in the chilled bowl. You should have about 1 cup. (Leave that clearish liquid in the can and use it for something else later. A smoothie? A prank? We don’t give a . You don’t need that now.) 6 Sift the powdered sugar into the coconut cream so that there aren’t any chunks. Add the vanilla. Now beat the hell out of it on medium-high. Slowly stream in the melted chocolate and the salt. Keep those beaters going until it starts looking all fluffy and delicious, about 2 minutes. Spread this all over the bottom of your pie crust in an even layer because that is the only way to do this . 7 Now make the whipped cream (yeah, it’s almost like the same all over again) and spread that over the top. Let that er chill for at least 1 hour before serving. This pie holds up, so it’s great to make the day before if you’re on the ball like that and can plan out. Leftovers will keep for 3 to 4 days, but who the has that kind of willpower?

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. No food processor? Just put the almonds in a bag and smash them until they are tiny and chop the rest of that up supersmall too. Mix all of it together with a fork until it looks like a paste.

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. Let that simmer over medium heat for 5 minutes and then let it cool for another 5. 2 Pour the cooled milk/apricot mixture into a blender with the orange zest (if using) and ground flaxseeds. Blend until it looks mostly smooth. 3 Pour the batter from the blender into a pie pan or similar-size shallow dish and then slowly stir in the nutritional yeast and cinnamon. SLOWLY, GODDAMMIT. 4 Warm a griddle over medium heat and spray a little oil on it so these ers won’t stick. Soak your bread slices in the batter for a couple seconds on each side and then throw them right on the griddle. Cook until they look golden and tasty all over, 1 to 2 minutes a side. Serve with maple syrup, an extra dash of cinnamon, and some fresh fruit if you’re feeling Frenchy.

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. If you are still consumed with fear, cut a round out of parchment paper the same size as the pan and stick that in the bottom to be extra sure your cake will come out in one piece. Now relax, you got this . 2 Get a big bowl and whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a crater in the center of the dry mixture and pour in the coconut milk, vanilla, and lemon zest and stir it all up until there are no dry pockets and very few lumps. 3 Pour that batter into your cake pan that you prepped earlier because you followed the goddamn directions. Let somebody else lick the spoon and the bowl because 1) The batter is tasty as hell and 2) They will now owe you one. Cash in that favor the next time you need help moving. You’re welcome. 4 Bake the cake until a toothpick stuck in the center comes out clean, 30 to 40 minutes. Let it cool in the pan for 15 minutes and then turn it out on to a wire rack to finish cooling until you’re ready for it. 5 Serve cold or at room temperature.

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. Pour it into a container and stick it in the fridge until the pancakes are ready. This will keep for a couple days so make this ahead of time and get it out of the way.

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: 4–6 servings (as a side)

Ingredients

• 6 large ears corn, shucked
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 red bell pepper, chopped
• 1 medium potato, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt (plus more to taste)
• 4 cups vegetable broth
• 2 tbsp lemon juice (or to taste)
• 1/2 cup fresh basil, chopped

Instructions

1. Prep the vegetables
   Cut the corn off the cobs. (It helps to snap the cob in half, stand it upright in a large bowl, and slice from top to bottom.) You should have about 4 cups of kernels. Chop the onion, celery, bell pepper, and potato into small pieces, and mince the garlic.

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. Refrigerate until it is time to get dressed up.

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. Serve warm, room

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. 2 Add the beans and let that er run until it looks nice and smooth. If you’re having trouble getting that to blend, add another TBL of water, nature’s lube. 3 Serve right away with some bread or veggies or let it chill in the fridge until cold.

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. Set it aside.

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. Once hot, add oil, and once oil is hot, arrange lamb in a large even patty about 1/4-inch thick. Season with salt and pepper. Cook until underside and browned and very crisp, about 5 minutes. Carefully pour off most of excess fat and discard. Flip meat in spatula-sized parts, sprinkle top with garlic, a good pinch of red pepper flakes (up to 1 teaspoon for real heat; I used 1/4 teaspoon), cumin and coriander, plus more salt and pepper, and cook until underside is browned, which should only take 2 to 3 more minutes. Use spatula to break lamb into smaller chunks and add lentils. Cook, stirring occasionally, until lamb is cooked through, about 2 minutes more. Transfer lamb-lentil mixture to a bowl.

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. Pour that out evenly onto a baking sheet and bake for 20 minutes,

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. Add 1 TBL of the cumin and all of the cayenne pepper and cook for another 30 seconds. This part should smell pretty good. Turn off the heat and let that mix cool for a minute. 2 Drop the onions, beans, broth, lime juice, and the last .5 TBL of the cumin into a food processor and let that er rip until it’s creamy. No food processor? Just smash all that up until it has a consistency you can deal with. Taste and add a pinch or two of salt if you think it needs it.

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. If your machine sucks, add another TBL of water to get it going.

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. Turn off the heat and get making the filling. You should have about 2.5 cup. 2 Make the filling: In a large skillet or wok, heat the olive oil over medium heat. Add the onion and sauté until it starts to get golden, about 5 minutes. Add the bell pepper and keep cooking for about 2 minutes. Add the garlic, jalapeño, black beans, and corn. Stir that all up and let everything in the pan warm back up, about 2 minutes. Add the chili powder, cumin, smoked paprika, and salt and keep cooking until the spices get all warm and start making your kitchen smell legit, about 1 minute. Fold in the pumpkin, lime juice, and maple syrup and cook for another minute so the pumpkin gets mixed up and warm. Turn off the heat. 3 Heat up your oven to 375°F. Grab an 9 x 13-inch baking dish. 4 Now it’s time to assemble this . Pour about ¾ cup of the enchilada-ish sauce all over the bottom of the baking dish. Cover that up with a single layer of tortillas. Yeah there will be some holes but just do your best. Smear on a layer of the filling and try to keep that at an even thickness so you don’t have a lopsided dish. Cover that with another layer of tortillas and .5 cup sauce. Repeat. Cover with the remaining sauce. 5 Cover that in foil and bake for 15 minutes. Uncover it and bake for 10 more. 6 Serve warm with some salsa and avocado on the side.

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

instructions

0 chop tomato 1 In a medium bowl, mash up the avocado to your desired consistency. Mix in the onion, garlic, pepper, lime juice, cumin, and salt. 2 Once that is all combined, fold in the cilantro and tomato if you’re doing that . Taste and add more of whatever the you think, but if you add mayo or sour cream we’ll drive over there ourselves and slap the out of you for disrespecting guacamole like that. Goddamn.

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

0. cube eggplant

1 Cook the pasta according to the package directions. We aren’t going to waste our damn time typing that out. We already know you can read. Drain that and pour it back into the pot.

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. Chunky, smooth . . . your salsa = your rules. Taste and add more lime juice if you think it needs it. Serve chilled or at room temperature. Keeps for about 4 to 5 days in the fridge, but your willpower probably won’t allow for any leftovers.

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. Set it aside.

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. You shouldn’t have to go for more than a minute and a half if you have a decent blender. You know what kind of garbage you are working with, not us. 3 On a well floured surface, roll out your pie dough and press it into a 9-inch pie pan. Cut off any extra hanging over the edges and press the edge of the crust into a pattern: Pinch it around your pointer finger or make a pattern with a fork. Whatever. 4 Pour that filling right into the pie shell and stick it in the oven. Immediately reduce the oven temperature to 375°F and bake that er until the crust is golden and the center doesn’t look all wet and wobbly if you shake the pie a little, 35 to 45 minutes. 5 Let it cool for at least 1 hour before serving. This pie is great kinda warmish but also tasty as hell if you let it chill overnight and serve it cold. Top it with whipped cream if you want to get fancy.

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. Start cranking up the oven to 475°F. Yeah, you’re using that hot hot heat. 2 While that yeasty beast is rising, make the pesto: Put all the ingredients in a food processor or blender and blend until smooth-ish. Scrape the pesto out of the processor. (No food processor? Don’t give up, adapt and improvise, mother er. Just put the almonds in a plastic bag and smash them until they’re tiny and chop the rest of that up supersmall too. Mix all of it together with a fork until it looks like a paste.) Set the pesto aside. 3 After you make the pesto, rinse the processor or blender out and use it to make the roasted garlic sauce. Easy . 4 Roll out one ball of the dough using the instructions. Spread about .25 cup of the roasted garlic sauce down over your dough, and then smear a good amount of pesto over that , leaving about 1 inch around the edges as the crust. Lay down the tomato slices all over that and drizzle some roasted garlic sauce over the top. Repeat that with the second ball of dough. 5 Brush the crusts with olive oil, put that on a baking sheet, and bake until the crusts look golden, 10 to 12 minutes. If you have extra pesto, dollop some of that on top before serving. 6 Serve hot, with some hot sauce on the side if you like a little fire on your ’za.

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

0. 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. This is obviously the kind of thing you eat right away so

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. Just have some faith. Now run that on high for about 1 minute so the lime is chopped up as much as possible and that sugar gets to break down. 2 Place a fine-mesh sieve or some cheesecloth over a pitcher and strain everything from the blender right in. Throw away the strained pulp. Add the remaining 1 cup water and stir. 3 Now if you want to make a whole pitcher, just add the tonic water and kick back. But if you’re making these mother ers by the glass, you’ll want about ¾ cup tonic water for every .5 cup of lime mix. Done and done. And if you’re thinking of adding a shot or 2 of gin or vodka, that would certainly help you relax.

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)
  • 0.75 cup of your favorite sweet frozen fruits (cherries, berries, apples, pears — use your imagination)
  • 1.5 cups liquid (a combo of juice, milk, water, or all water depending on sweetness preference)

• Combos to try:

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. While that comes to a boil, prep your .

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. You should get around 12 wedges out

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
• 0.5 red or white onion
• 1 red bell pepper
• 10 bamboo or wooden skewers
• 2 tsp of your favorite no-salt, all-purpose seasoning
• 1/4 tsp paprika

Instructions

0 chop garlic