GRITS AND SWEET POTATO BREAKFAST CASSEROLE

yields 9 X 13-INCH CASSEROLE, ENOUGH FOR 6 TO 8 PEOPLE

ingredients

• 1 TBL olive oil 0.5 yellow onion, sliced

• 1 1/2 cup grated raw sweet potato* 1 1/2 cup grated raw sweet potatow squash or zucchini, grated

• 1 red bell pepper red bell pepper

• 2 cup spinach* 2 cup spinach* 2 cup spinach* 2 cup spinach* 2 cup spinach* 2 cup spinach* 2 cup spinach* 2 cup spinachpepper

HIGH SCHOOL–STYLE HARD LEMONADE

yields 1 QUART

ingredients

• 5 cup water
• 0.5 to ¾ cup sugar
• 3/4 cup lemon juice (about 6 lemons)
• 1 tsp lime juice
• 1/2 cup vodka, or more if reasons
• Lemon wedges and mint sprigs, for garnish

Instructions

1 In a medium pot, bring the water to a boil over medium-high heat. Add .5 cup sugar and simmer that over low heat for about 5 minutes. Make sure to stir it on the regular. The sugar should be all dissolved in the water with no little grains rolling around in there.

HOMEMADE TORTILLAS WITH MIXED FRUIT COMPOTE

yields 8 TO 12 TORTILLAS

ingredients

• 2 cup flour (whole wheat pastry, whole wheat, or all-purpose)* 2 cup flour (whole wheat pastry, whole wheat, or all-purpose)* 2 cup flour (whole wheat pastry, whole wheat, or all-purpose)* 2 cup flour (whole wheat pastry, whole wheat, or all-purpose)* 2 cup flour (whole wheat pastry, whole wheat, or all-purpose)* 2 cup flour (whole wheat pastry, whole wheat, or all-purpose)* 2 cup flour (whole wheat pastry, whole wheat, or all-purpose)* 2 cup flour (whole wheat pastry, whole wheat, or all-purpose)favorite fresh or frozen berries (chopped into bite-size pieces if necessary)

HOUSE MARINARA

yields 4 cup

ingredients

• 1/2 large onion
• 1 carrot
• 3 clove garlic
• 1 tsp olive oil
• 1 tsp dried thyme
• 1 pinch of red pepper flakes
• 1 can (28 ounces) whole tomatoes
• Salt

Instructions

1 Chop up the onion. Dice up the carrot into pieces about the size of a pea. Mince the garlic

up small. You can do this in your sleep.

2 Heat the oil in a medium soup pot over medium heat. Add the onion and sauté it until

Indian Spiced Cauliflower Soup

yields 4 portions

ingredients

• 2 tablespoons olive or peanut oil
• ½ teaspoon whole cumin seeds
• ¼ teaspoon whole fennel seeds
• 1 medium onion, peeled and chopped
• 1 medium potato (about 6 ounces), peeled and chopped
• 2 teaspoons peeled and chopped fresh ginger
• 2 cloves garlic, peeled and chopped
• 1 fresh hot green chili, chopped (more or less to taste)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon red chili powder or cayenne (to taste)
• About 3 1/2 cups cauliflower florets (from about 1/2 a large 2.75-pound head)
• 2 medium tomatoes, peeled and chopped or 1 1/2 cups canned chopped tomatoes
• 1 ½ teaspoons salt, or to taste (we wanted more)
• A couple spoonfuls heavy cream or dollops of yogurt
• ½ cup cooked basmati or other long-grain white rice
• Handful of fresh cilantro, chopped (Optional)
• Freshly ground black pepper (Optional)
• Lime wedges (Optional)
• Toasted pita or naan wedges (Optional)

instructions

Heat oil in the bottom of a 4 to 5-quart pot over medium-high heat.

ITALIAN COUSCOUS CASSEROLE

yields 6 PEOPLE, NO PROBLEM

ingredients

• 2 tsp olive oil
• 1 medium eggplant, unpeeled, cut into chunks (about 3 cup)
• 1 medium yellow onion
• 1 medium yellow squash or zucchini, shredded (about 1.5 cup)
• 2 clove garlic
• 2 tsp dried thyme
• 2 tsp dried basil
• 0.25 teapsoon red pepper flakes (optional)
• 2 cup spinach
• 1/2 tsp salt
• 3 cup cooked couscous (1.25 cup uncooked)
• Blender Red Sauce
• 2 TBL red wine vinegar
• 2 TBL lemon juice
• 1/2 cup nutritional yeast
• fresh basil or parsley for garnish (optional)

Instructions

0 chop onion

ITALIAN DRESSING

yields 1 CUP

ingredients

• 2 TBL lemon juice
• 2 clove garlic
• 3/4 tsp dried basil
• 3/4 tsp dried thyme
• 3/4 tsp onion powder
• Black pepper

Instructions

In a small jar, combine the oil, vinegar, lemon juice, garlic, dried basil, thyme, onion powder, and pepper and mix that up.

ITALIAN-STYLE PASTA SALAD

yields 4 TO 6 PEOPLE

ingredients

• 1 LB pasta
• 1 small crown of broccoli
• 1 red bell pepper
• 1 cup cucumber (about .5 cucumber)
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup sliced red onion (about .5 small)
• 1/3 cup fresh basil
• 1/4 cup sliced black olives (optional)
• 1/2 tsp salt
• Black pepper

Instructions

0 chop broccoli and bell pepper(roasted or raw)

1 Make the dressing and set aside.

LANDLOCKED CEVICHE

yields 4 TO 6 PEOPLE

ingredients

• 1 small head of cauliflower
• 2 cup diced tomatoes (about 4 medium)
• 1/2 cup red onion
• 1 jalapeño
• 1/4 tsp salt
• 1/2 cup lime juice
• 1/4 cup cilantro
• 1 avocado
• Black pepper, to taste

Instructions

0 chop cauliflower into tiny-ass bites (about 2.5 cup). Dice jalapeno and avacodo

1 In a medium bowl, mix together the cauliflower, tomatoes, red onion, jalapeño, salt, and lime juice. Add the cilantro and let that sit in the fridge for at least 1 hour so that the lime juice has some time to soften everything up. That’s its job, so let that er work.

LAZY-MORNING FRITTATA

yields 4 TO 6 PEOPLE

ingredients

• 1 TBL olive oil* 1 TBL olive oilw onion

• 2 red bell peppers red bell peppers

• 1 1/2 cup broccoli* 1 1/2 cup broccolir* 1 1/2 cup broccoli* 1 1/2 cup broccoli* 1 1/2 cup broccoli* 1 1/2 cup broccoli* 1 1/2 cup broccoli* 1 1/2 cup broccolisil

• 1 tsp dried thyme* 1 tsp dried thymeoregano

Black pepper

• 1 LB extra-firm tofu, drained* 1 LB extra-firm tofu, drainedh* 1 LB extra-firm tofu, drained* 1 LB extra-firm tofu, drained* 1 LB extra-firm tofu, drainedice

Lemon Cream Pie With Honey and Ginger

Total Time: 1 hour 40 minutes, plus at least 4 hours’ setting
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes, plus at least 4 hours’ setting
Yield: 8 servings

Ingredients

For the Crust

• 6 ounces/170 grams wafer-style gingersnaps or graham crackers
• 4 tablespoons/57 grams unsalted butter, melted and cooled
• 2 tablespoons granulated sugar
• 1 large egg yolk
• Pinch of kosher salt (such as Diamond Crystal)

For the Filling

• ¾ cup/150 grams granulated sugar
• 1 (3-inch) piece fresh ginger, peeled, thinly sliced
• Zest of 2 lemons, removed in strips with a vegetable peeler
• Generous pinch of kosher salt (such as Diamond Crystal)
• ¼ cup/28 grams cornstarch
• 6 large egg yolks
• 1⅔ cups/400 milliliters heavy cream
• ¼ cup/80 milliliters honey
• ⅔ cup/157 milliliters fresh lemon juice (from about 3 large lemons)
• 2 teaspoons vanilla extract

For the Topping

• 1 small lemon, sliced into 7 or 8 very thin rounds, ends discarded and seeds removed
• Honey, for drizzling
• ¾ cup/180 milliliters heavy cream, chilled
• ½ cup/120 grams sour cream or crème fraîche, chilled

Instructions

Preparation

1. Arrange an oven rack in the center position and preheat the oven to 350 degrees.

Make the crust:

1. In a food processor, pulse the cookies until finely crumbed.
2. Transfer to a bowl, then add butter, sugar, yolk, and salt.
3. Mix until it resembles wet sand.
4. Transfer just under half of the mixture to a 9-inch pie plate, pressing firmly to form the crust.
5. Bake for 13-15 minutes until fragrant and darkened. Cool.

Make the filling:

6. Combine sugar, ginger, lemon zest, and salt in a saucepan.
7. Add cornstarch and egg yolks, whisk until thickened.
8. Stir in heavy cream, honey, and lemon juice.
9. Cook until thickened, then strain into the cooled crust.
10. Whisk vanilla into the hot pudding,
11. pour into the crust,
12. cover with plastic wrap,
13. chill for at least 4 hours.

Prepare the toppings:

14. Bake lemon slices with honey until caramelized.
15. Whip heavy cream and sour cream until stiff peaks form.
16. Spread whipped cream over the pie,
17. arrange lemon slices on top,
18. drizzle with honey.
19. serve within 24 hours to maintain a crisp crust.

LEMON-MINT QUINOA

yields 4 AS A SIDE

ingredients

• 1 tsp plus 2 TBL olive oil
• 1 1/2 cup quinoa
• cup water
• 1/4 tsp salt
• 1/2 tsp grated lemon zest
• 2 TBL lemon juice
• 1 1/2 TBL rice vinegar
• 1/3 cup fresh mint
• 2 TBL minced green onions
• 1/2 cup slivered almonds, toasted (optional)

Instructions

1 Grab a medium saucepan with a lid and heat 1 tsp of the oil over medium heat. Add

LEMONY RED LENTIL SOUP

yields 4 AS A MAIN AND 6 AS A SIDE

ingredients

• 1 tsp olive oil
• 0.5 yellow onion
• 1 russet potato
• 1 carrot
• 2 clove garlic
• 1 tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp salt
• 2 cup red lentils, rinsed
• 6 cup vegetable broth
• ½ tsp grated lemon zest
• 1 TBL lemon juice
• ½ cup fresh cilantro (Optional)

Instructions

0 chop onion and carrot; peel and dice potato

LENTIL TACOS WITH CARROT-JICAMA SLAW

yields 6 TO 8 TACOS

ingredients

• 3 cup water
• 1 cup black lentils, rinsed
• 1/2 tsp olive oil
• 0.5 onion
• 8 ounces mushrooms, cut into bite-size pieces
• 1 TBL soy sauce or tamari
• 2 or 3 clove garlic
• 2 TBL apple juice
• 1 tsp toasted sesame oil
• CARROT-JICAMA SLAW
• 0.5 LB jicama
• 1 small cucumber
• 1 carrot
• 2 TBL rice vinegar
• 1 TBL lime juice
• 1/4 tsp salt
• Sweet Fresh Herb Salsa

Instructions

0 chop onion

LIGHTS OUT BLOODY MARY BAR

yields 4 PEOPLE

ingredients

• 4 cup tomato juice or a veggie blend
• 1 TBL Tabasco sauce
• ½ cup lemon juice
• 1 tsp soy sauce
• Black pepper
• 1 cup vodka
• ¼ cup flaky sea salt
• 1 tsp celery seed
• 1 tsp Old Bay seasoning

ADD-INS

• Lemon wedges
• celery sticks
• cucumber sticks
• bell pepper sticks
• dill pickle spears
• green beans
• horseradish
• carrot sticks
• Ice

instructions

1 In a large pitcher or old glass juice jar, mix together the tomato juice, Tabasco, lemon juice, Bragg’s, and a couple dashes of black pepper. Stir that around and taste. You can add the vodka now to make sure no one gets out of hand and drinks all your , or you can just put the bottle out and let people add it to their drinks themselves. Your call, but be honest with yourself if you know your friends can’t hold their booze. 2 Set up the plate for making salted rims: On a small rimmed plate, mix together the salt, celery seed, and Old Bay seasoning. Take the rim of one of your glasses and stick it in there so it leaves a circle. This will show all the rookies at the party what the hell they’re supposed to do. 3 To set up the bar, put out as few or as many of the add-ins as you want out. Have a bunch of glasses and ice ready and let people do the damn thing.

LOADED NACHOS

yields enough for 4 TO 6 PEOPLE

• 4 to 5 handfuls warm tortilla chips
• 1 ½ cup cooked black beans
• 1 cup thinly sliced cabbage or romaine lettuce
• Butternut Squash Queso-ish Dip
• Everyday Guacamole
• Your favorite chunky-style salsa
• 1 jalapeño, sliced into thin circles
• ¼ cup cilantro
• Hot sauce (Optional)

Instructions

1 You know how nachos work, so you can pile this on however you like and leave off or add whatever the you want. We like to put the warm chips out in a thin layer on a tray or giant plate. A huge pile of chips where you end up with a -ton of dry chips at the bottom is a bummer. Thin layer is the way to go.

LOW-FAT FARMHOUSE DIP

yields 5 cup, ENOUGH FOR 6 TO 8 PEOPLE

ingredients

• 12 ounces soft silken tofu ounces soft silken tofu

• 2 TBL minced shallot or white onion* 2 TBL minced shallot or white onion* 2 TBL minced shallot or white onion* 2 TBL minced shallot or white onion* 2 TBL minced shallot or white onionc* 2 TBL minced shallot or white onion

• 1/2 tsp salt

• 1/2 tsp garlic powder

MANGO CURRY

yields 4

ingredients

• 1 tsp coconut or grapeseed oil 0.5 onion

• 1 1/2 cup green beans cut into 1-inch pieces* 1 1/2 cup green beans cut into 1-inch piecesini, cut into .125-inch half-moons

• 1 bell pepper bell pepper

• 3 clove garlic* 3 clove garlice* 3 clove garlic* 3 clove garlic* 3 clove garlice* 3 clove garlic

• 1 1/2 cup canned coconut milk

• 1 cup vegetable broth* 1 cup vegetable brothcut into chunks (see this page) ripe mango, cut into chunks (see this page)

MAPLE BERRY GRITS

yields 4 DAYS

ingredients

• 2 cup water
• 2 cup almond or other nondairy milk
• 1 cup stoneground grits
• ¼-½ tsp salt
• 1-2 tsp maple syrup
• jam
• Fresh berries

instructions

1 Grab a medium saucepan and bring the water and milk to a boil over medium heat. Gently whisk in the grits and .25 tsp salt. Don’t just dump it all in and spill water everywhere— show some care, man. Bring it all to a boil and then reduce that heat to low. Cover the pot and then let that deliciousness simmer for 20 minutes. Stir the er on occasion while you sip your coffee and troll the Internet, ’cause you don’t want anything sticking to the bottom. 2 When the grits have absorbed most of the liquid and are tender, turn that flame off and add 1 tsp of maple syrup. Taste and add the rest of the salt and syrup if you think it needs it. That’s on you. Serve with a small scoop of your favorite jam on top and some fresh berries so it looks all classy as .

MAPLE-OAT BANANA BREAD

ingredients

• 2 cup oat flour* 2 cup oat flour

• tsp baking soda

• 3/4 tsp ground cinnamon* 3/4 tsp ground cinnamon* 3/4 tsp ground cinnamon* 3/4 tsp ground cinnamon* 3/4 tsp ground cinnamonc* 3/4 tsp ground cinnamon* 3/4 tsp ground cinnamon* 3/4 tsp ground cinnamons* 3/4 tsp ground cinnamon

• 3 TBL olive oil

• 1 tsp vanilla extract* 1 tsp vanilla extract

instructions

1 Heat your oven to 350°F. Grease and flour a standard loaf pan so your bread won’t stick. This is critical, so DO NOT skip this step. 2 Grab a medium bowl and mix together the flours, baking soda, cinnamon, and salt. Set that aside. 3 In a small glass, mix together the milk and vinegar. Then grab a large bowl and mix together the mashed banana, maple syrup, olive oil, and vanilla. Once all that is mixed up, add the milk mixture and blend that mother er all over again. Add the dry ingredients to the wet stuff and mix until there are no more dry spots in the batter. 4 Pour the batter into your loaf pan that you ALREADY GOT READY (RIGHT?) and sprinkle the sugar over the top. This is just for looks because this bread is vain as . Bake it until the top is golden and a toothpick comes out clean when you stab it through your bread, 30 to 40 minutes. When the bread it done, take it out of the loaf pan and let it cool a bit before diving in.

MEATBALL SUBS

yields 6 SUBS (ABOUT 24 MEATBALLS, IF YOU DO THAT RIGHT)

ingredients

• 1 1/2 cup cooked kidney beans
• 1 1/2 cup cooked brown lentils
• 1/4 cup onion
• 1/3 cup whole wheat bread crumbs
• 3 clove garlic
• 1/4 cup nutritional yeast or flour
• 2 TBL olive oil
• 1 TBL soy sauce or tamari
• 2 tsp seasoning blend
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp grated lemon zest
• Quick Blender Marinara
• 2 baguettes
• Arugula, for serving

Instructions

1 Crank your oven to 400°F. Spray a baking sheet with oil.

MELON AND MINT FRUIT SALAD

yields 6 PEOPLE

ingredients

• 2 small melons* 2 small melons * 2 small melons* 2 small melons
• 1 TBL minced fresh mint

instructions

0 chop melons into chunks no bigger than a nickel (about 10 cup) 1 Mix the melon, lemon zest, sugar, and mint together in a big bowl. Let this chill in the fridge for a minimum of 2 hours, or you can let it hang out overnight. If you’re going for the longer chill, leave the mint out until you’re ready to serve so that green is still looking all nice and fresh. 2 Serve cold and appreciate how badass melons are.

MICHELADA

yields 4 PEOPLE

ingredients

• 4 cup of your favorite light beer
• 1/4 cup lime juice
• 2 tsp of your favorite taqueria-style hot sauce
• 1 tsp soy sauce or tamari
• FANCY RIM (optional)
• 1 TBL sea salt
• 1 tsp chili powder
• 0.5 lime, plus lime wedges

Instructions

1 Mix the beer, lime juice, hot sauce, and soy sauce or tamari in a large container.

2 For the optional fancy rim: Grab a plate and mix the salt and chili powder together. Run the lime-half around the rims of 4 glasses. Turn each glass upside down on the plate and twist that mother er around until the chili salt sticks to the lime juice.

MID-SUMMER SALSA

yields 4 TO 6, ABOUT 4.5 cup

ingredients

• 1 LB tomatoes 0.5 white onion

• 2 to 3 clove garlic to 3 clove garlic* 2 to 3 clove garlic to 3 clove garlicapeño

• 2 TBL lime juice

• optional *

• 1 TBL orange juice

• 1/4 cup cilantro* 1/4 cup cilantro

instructions

0 chop onion and tomatoes. dice jalapeno 1 If you’re a picky mother er about salsa, you’ve got a couple options here. Mix everything together in a bowl and leave it chunky, or throw everything in a food processor and run that until you get the consistency you prefer. Maybe you like your salsa chunky, maybe not.

MIXED MUSHROOM AND SPINACH

yields 6 TO 8 PEOPLE AT ONCE OR YOUR SINGLE ASS

ingredients

• 1/3 cup slivered or sliced almonds
• 1 1/4 cup packed torn basil leaves
• 2 TBL olive oil
• 2 TBL water
• 1 TBL lemon juice
• 1/2 tsp grated lemon zest
• 1/2 tsp salt
• 2 to 3 clove garlic
• 16 ounces button or cremini mushrooms
• 1 tsp olive oil
• 6 cup spinach
• Salt
• 1 LB lasagna noodles
• Double batch of House Marinara
• Double batch of Tofu Ricotta
• Sliced tomatoes (optional)

Instructions

0 chop garlic

MIXED VEGGIE AND TOFU CHILAQUILES

yields 4 TO 6

ingredients

• 12 corn tortillas
• 2 tsp olive oil
• 1 block medium-firm tofu
• 2 tsp soy sauce or tamari
• 1 tsp garlic powder
• 1/4 cup nutritional yeast
• 1/2 medium onion
• 1 bell pepper
• 1-2 jalapeños
• 2 clove garlic
• 2-3 cup fresh spinach
• 2 1/2 cup salsa verde
• 1/4 cup vegetable broth
• 1 avocado (optional)
• 1 cilantro (optional)
• 1 jalapeño (optional)
• 1 pico de gallo (optional)

Instructions

0 chop the onion and bell pepper and jalapenos. mince the garlic.

MOROCCAN SPICED COUSCOUS

yields 2 TO 4 AS A SIDE

ingredients

• 1 cup orange segments

Instructions

1 Mix the couscous, salt, and spices in a medium saucepot with a tight-fitting lid. Add the

boiling water to the couscous mix without splashing it around and burning the out of

your hand. Stir everything up and quickly put on the lid. Let it rest for at least 8 minutes. The

couscous should absorb all the water while you wait and it should be tender when you take off

MULLED SPIKED CIDER

yields 4 PEOPLE

ingredients

• 5 cup apple cider or juice

• 1 orange, cut into slices orange, cut into slices* 1 orange, cut into slices orange, cut into slices * 1 orange, cut into slices orange, cut into slices

• 3 cinnamon sticks cinnamon sticks

• 1/4 tsp ground allspice* 1/4 tsp ground allspiceourbon

instructions

1 In a large pot, combine the cider, orange slices, ginger, cinnamon sticks, and allspice and bring to a simmer over medium heat. Simmer for 4 minutes, add the rum, then turn off the heat. 2 Let cool for a few minutes, then fish out the orange and ginger slices and the cinnamon sticks. Serve hot.

OAT FLOUR GRIDDLE CAKES WITH BLUEBERRY SAUCE

yields 8 TO 10 GRIDDLE CAKES

ingredients

• 1 1/2 cup rolled oats
• 2 TBL ground flaxseed
• 1 1/2 cup plain almond or other nondairy milk
• 1/2 cup oat flour
• 1 TBL sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 TBL butter
• Blueberry Sauce (recipe opposite)

Instructions

1 In a large bowl, mix together the oats, ground flaxseed, and almond milk. Stir well to make

PAD THAI ROLLS

yields 12 ROLLS THAT WILL HAVE PEOPLE TALKING FOR WEEKS

ingredients

• 2 TBL sugar* 2 TBL sugara* 2 TBL sugar* 2 TBL sugar* 2 TBL sugarce

• 1/2 cup peanuts* 1/2 cup peanuts5 ounces) maifun, glass noodles, or thin rice noodles package (6.75 ounces) maifun, glass noodles, or thin rice noodles

• 1 1/2 tsp soy sauce or tamari* 1 1/2 tsp soy sauce or tamaris* 1 1/2 tsp soy sauce or tamari

PAN-ROASTED PEPPERS

ingredients

• 1 pinch salt

Instructions

1 Grab a large wok or skillet and heat up 1 TBL of the oil over high heat. Throw in half the peppers and stir them around every now and then. Keep cooking until the skins on the peppers look black in some places and they are starting to soften, about 5 minutes. Throw them in a medium bowl and repeat with the remaining peppers and oil.

PANZANELLA

yields 4 TO 6 PEOPLE NO PROBLEM, OR ONE LEGIT BOWL FOR A PICNIC

ingredients

• 2 TBL lemon juice
• 2 clove garlic
• 1/4 cup olive oil
• 1/2 loaf stale crusty bread, cut into bite-size cubes (about 6 cup)
• 1 cup cooked quinoa
• 1/2 small red onion, sliced
• 2 cup halved cherry or grape tomatoes
• 1 1/2 cup bite-size pieces of cucumber
• 1 red bell pepper
• 1/2 cup packed sliced fresh basil
• 1 cup fresh parsley
• 1/4 tsp salt
• Black pepper

Instructions

0 chop bell peppers and parsley

PEACH JULEPS

ingredients

• 10 fresh mint leaves
• 1 tsp sugar
• ½ cup peach puree
• ¼ cup bourbon
• 1 TBL lemon or lime juice
• Ice
• 2 cup sparkling water
• Mint sprigs or sliced peaches, for garnish

Instructions

1 Add the mint leaves and sugar to the bottom of a big pitcher or jar and mash them around with the back of a spoon to try and break down the mint a little bit. Add the peach puree, bourbon, and lemon juice and stir that around.

PEACH-MINT SUN TEA

ingredients

• 4 cup cold water
• 4 bags of your favorite black tea
• 2 ripe peaches
• 2 TBL lemon juice
• 10 mint leaves, plus mint sprigs for garnish
• 2 tsp agave or maple syrup (Optional)
• Ice

Instructions

0. chop peaches into chunks

1 Place the water and tea bags in a large container with a lid and set that er in the sun for 3

to 5 hours. No sunny spots where you stay? Just throw it in the fridge or leave it on the

Peachy Almond Tapioca Pudding

Yields: 4 servings

Ingredients

• 2 cups water
• 1 cup small pearl tapioca
• 2 cups peach juice (or peach-apple juice)
• 2 cups almond milk
• Pinch of salt
• 1 tsp vanilla extract
• 2–3 tbsp agave nectar (optional, depending on juice sweetness)
• 1 tbsp lemon juice
• Fresh blueberries, for topping

Instructions

1. Soak the tapioca
   Place the tapioca pearls in a bowl and cover with the water. Let soak for 12–16 hours (no more than 16, or the texture gets odd). Drain before cooking.

PEANUT BUTTER AND BANANA NUT MUFFINS

yields 12 STANDARD MUFFINS

ingredients

• 2 cup whole wheat pastry or all-purpose flour
• 1 TBL baking powder
• 1/2 tsp salt
• 1/2 cup creamy peanut butter
• 1/2 cup packed light brown sugar
• 3/4 cup plain almond or other nondairy milk
• 1 1/2 cup mashed ripe banana
• 1 tsp vanilla extract
• 1/2 cup walnuts or peanuts

Instructions

1 Heat your oven to 375°F. Grease your muffin tin or use paper muffin liners.

PEAR AND POPPY SEED LB CAKE

yields 1 LOAF

ingredients

• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 cup flour
• 2 tsp baking powder
• 2 tsp poppy seeds
• 1/4 tsp ground cardamom
• 1 1/4 cup grated pear (about 1 big one)

Instructions

1 Warm up the oven to 350°F. Lightly grease a 9 x -5-inch loaf pan.

2 Throw the butter and the sugar together in a medium bowl. Beat those ers together with an electric mixer on medium speed until it looks fluffy, almost frosting like. Beat in the yogurt, milk, and extracts until those guys are all mixed in. Add 1 cup of the flour, turn the mixer to low, and mix that er until they just start combining. Add the remaining 1 cup flour, the baking powder, poppy seeds, and cardamom and beat that sweet mother er again until everything just starts getting mixed up. Fold in the grated pear with a spatula and stir it around just enough that there isn’t a giant pear colony somewhere in that batter.

PIÑA COLADA ICEES

yields 5 cup, ENOUGH FOR 2 TO 4 PEOPLE

ingredients

• 2 cup ice cubes
• 1 1/2 cup frozen pineapple chunks
• 1 1/2 cup pineapple juice
• 3/4 cup white rum
• 1/2 cup canned coconut milk
• 2 bananas, broken into chunks and frozen
• 2 TBL agave syrup or your favorite liquid sweetener

Instructions

Throw everything in a blender that can handle some ice and let that run until your drink as is smooth as you imagine yourself being after you drink it.

PINEAPPLE GUACAMOLE

yields 4 TO 6, ABOUT 2.5 cup

ingredients

• 2 avocados
• 2/3 cup pineapple
• 1/2 cup red onion
• 2 TBL cilantro
• 2 to 3 clove garlic
• Grated zest of .5 lime
• 1 TBL lime juice
• 1/8 tsp ground cumin
• 1 pinch salt

Instructions

1 Mash up the avocado into nice chunks. Add everything to the avocado and stir. Taste and add

more of your favorite . Serve at room temp or chill. Eat this the day you make it. Why the

POPPY SEED POTATO SALAD

yields 6 PEOPLE, OR A BIG-ASS BOWL AT A PICNIC

ingredients

• 1 TBL Dijon mustard* 1 TBL Dijon mustarde* 1 TBL Dijon mustard* 1 TBL Dijon mustard

• 1 pinch salt* 1 pinch saltribs celery

• 2 medium carrots, shredded (about 1 cup)* 2 medium carrots, shredded (about 1 cup) * 2 medium carrots, shredded (about 1 cup)

• 1/4 tsp salt

Black pepper

instructions

0 chop celery 1 Make the dressing: In a blender or food processor, combine the oil, vinegars, shallot, and mustard and run until that onion is invisible. No blender? Just chop that up extra tiny. Stir in the poppy seeds and set aside. 2 Make the salad: Chop the potatoes into big, bite-size pieces. If they’re really tiny you can just leave them whole. Boil some water in a large pot, add a pinch of salt, and the potatoes. Boil them until you can easily stab a fork through one, like 15 to 25 minutes depending on the size of your potatoes. If you cook them too long they’ll start falling apart and your salad will be a damn mess. Set a timer. 3 When the potatoes are tender, drain them and throw them in a large bowl. Add the celery, carrots, and green onions, then pour the dressing all over. Add the salt and some pepper and mix that mother er up so everything is cooked. Let the salad sit in the fridge for at least 30 minutes so that the potatoes can soak in all the flavor. If it looks dry after that, then add a little more vinegar and olive oil to get it going. Serve right away or make this the night before the party. Nobody will know and we won’t snitch.

POPPY SEED PROTEIN WAFFLES

yields 4 BIG-ASS WAFFLES, BUT THIS VARIES DEPENDING ON YOUR WAFFLE MAKER

ingredients

• 12 ounces soft silken tofu
• 1 1/2 cup nondairy milk, such as almond
• 1 TBL vanilla extract
• Grated zest of 1 lemon (about 1 TBL)
• 2 TBL lemon juice
• 2 cup flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 TBL poppy seeds
• Spray oil
• Maple syrup, seasonal fruit

Instructions

1 Warm up the waffle iron.

Pork Chops With Apples and Cider

Yields: 4 servings

Cook time: 1 hour

Ingredients

• 1/4 tsp black peppercorns
• 3 cloves
• 4 allspice berries
• 2 tbsp roughly chopped sage
• 1 1/2 tbsp kosher salt
• 6 boneless pork chops (about 4 oz each, 1/2-inch thick)
• 2 large apples
• 2 tbsp butter, divided
• All-purpose flour, for dusting
• 1/2 cup hard cider, plus 2 tbsp
• 2 tsp Dijon mustard
• 1 1/2 cups chicken broth
• 2 tsp potato starch dissolved in 2 tbsp cold water
• 3 tbsp crème fraîche
• 1 tbsp Calvados, apple brandy, or Cognac (optional)
• 2 tbsp finely cut chives
• 2 tbsp chopped parsley

Instructions

1. Make the spice salt
   Grind the peppercorns, cloves, allspice, and sage in a spice mill or mortar and pestle. Transfer to a bowl and stir in the salt. Season the pork chops on both sides with this mixture. (Reserve some of the mixture to season the sauce later.) Cover and let rest at room temperature for at least 30 minutes.

Potato and White Bean Pierogies with Cheater Sauerkraut

Yields: 24 pierogies — enough for 4–6 people as a side or 10–12 as part of a spread

Ingredients

• 2 1/2 cups all-purpose flour, plus more for kneading
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1 1/2 to 2 cups warm water
• 1 tsp olive oil (for dough)
• 1 lb red or yellow potatoes (about 4 fist-size potatoes)
• 2 tsp olive oil (for filling)
• 1/2 large yellow onion
• 3 cups spinach
• Salt, to taste
• 1 can (15 oz) white beans, drained and rinsed
• 1 clove garlic, minced (or more to taste)
• 1–2 tbsp lemon juice
• 1–2 tsp hot sauce (optional)
• 2 tbsp nutritional yeast

Instructions

1. Make the dough: In a large bowl, combine the flour, salt, and garlic powder. Add the warm water and olive oil, stirring until a shaggy dough forms. Knead on a lightly floured surface until smooth, then cover and let rest while you prepare the filling.

POTATO LEEK CAKES

yields 24 CAKES, ENOUGH FOR 6 TO 8 PEOPLE

ingredients

• 2 1/2 cup grated potatoes (about 1 LB)* 2 1/2 cup grated potatoes (about 1 LB)i* 2 1/2 cup grated potatoes (about 1 LB)* 2 1/2 cup grated potatoes (about 1 LB)* 2 1/2 cup grated potatoes (about 1 LB)* 2 1/2 cup grated potatoes (about 1 LB)* 2 1/2 cup grated potatoes (about 1 LB)
• 2 TBL olive oil* 2 TBL olive oil

Spray oil

POTATO LEEK SOUP

yields 4 AS A SIDE

ingredients

• 3 fist-size russet (baking) or yellow potatoes fist-size russet (baking) or yellow potatoes

• 3 medium leeks* 3 medium leeksl

• 3 to 4 clove garlic to 4 clove garlic

• 4 cup vegetable broth* 4 cup vegetable broth* 4 cup vegetable broth* 4 cup vegetable broth* 4 cup vegetable broth fresh chives or green onions

• 1/4 cup fresh dill

instructions

1 Chop the potatoes into 1-inch cubes. Keep the skin on if you like to go hard. Cut off the rough, leafy ends of the leeks and save that to make broth later (see this page). Cut off the roots and then slice that er up the middle lengthwise. Now cut the leek crosswise into ribbons about as thin as a hair tie and wash the out of them. 2 Heat the oil up in a stockpot over medium heat. Add the clean leeks and sauté those guys around until they start to soften up, 3 to 4 minutes. Add the potatoes and garlic and stir to combine. Pour in the vegetable broth and salt. Bring all of that to a boil, then cover it and reduce the heat to a simmer. Let that go until the potatoes are tender, about 15 minutes. 3 When everything is good and soft, you’re going to want to blend the out of it. You can let it cool for a bit and then add it to your blender, or you can stick your immersion blender right in there and get that down in a sec. Do whatever you can. Once the soup is nice and creamy, add it back to the pot (if you took it out), add the pepper, and warm it back up. Stir in the chives and taste. Add more salt and pepper if you think it needs it. That is on you. Dish that soup up and serve with about a TBL of the fresh dill on top. Tasty and classy.

POZOLE ROJO

yields 6 HUNGRY PEOPLE, NO PROBLEM

ingredients

• 5 large dried chiles
• 2 cup warm water
• 1 large onion
• 5 clove garlic
• 1 zucchini
• 2 TBL unsweetened cocoa powder
• 1 tsp olive oil
• 8 ounces tempeh
• 2 tsp soy sauce or tamari
• 1 can (29 ounces) hominy
• 1 TBL dried oregano
• 2 tsp ground cumin
• ¼ tsp salt
• 5 cup vegetable broth
• 1 tsp maple syrup or other liquid sweetener
• 2 tsp lime juice

Toppings

• Sliced cabbage
• sliced green onions
• radishes cut into matchsticks
• cilantro
• avocado
• lime wedges

instructions

1 Grab a big pot or griddle and toast the dried chiles on both sides until they get a little bendy and soft, about 2 minutes. Don’t let these ers burn. Stay focused. When they are all good, throw them in a bowl with the warm water and let them soak for 15 to 20 minutes.

PUMPKIN CHILI

yields 4 TO 6 PEOPLE DEPENDING ON HOW MUCH THEY LIKE CHILI

ingredients

• 1 yellow onion
• 1 carrot
• 1 bell pepper
• 1 tsp olive oil
• 2 to 3 clove garlic
• 1 jalapeño, minced
• 2 tsp soy sauce or tamari
• 2 ½ TBL mild chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 can (14.5 ounces) low-salt diced tomatoes
• 1 ½ cup pureed pumpkin
• 2 cup vegetable broth or water
• 3 cup cooked beans
• 1 TBL lime juice
• Toppings: cilantro, onion, jalapeños, avocado, tortilla strips

Instructions

1 Chop up the onion, carrot, and bell pepper into pieces no bigger than a bean.

PUMPKIN FRENCH TOAST CASSEROLE

yields 9 X 13-INCH PAN, ENOUGH FOR 6 TO 8 PEOPLE

ingredients

• 1 large crusty loaf of stale bread
• 3 TBL ground flaxseed
• 2 cup nondairy milk
• 1/2 tsp apple cider vinegar or lemon juice
• 1 1/2 cup canned pumpkin puree
• 1/4 cup packed brown sugar
• 1 TBL vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/3 cup nutritional yeast
• Spray oil

Instructions

1 Heat up the oven to 375°F. Grease a 9 x 13-inch baking dish.

QUESO-ISH QUESADILLAS

yields 6 QUESADILLAS

ingredients

• 2 tsp olive oil
• 1 red bell pepper
• 1/2 cup corn kernels
• 1 1/2 cup cooked pinto beans
• 1/4 tsp ground cumin
• 1 pinch salt
• 1 cup Butternut Squash Queso-ish Dip
• 2 cup shredded cabbage, red or green
• 6 burrito-size tortillas, whatever kind you like

Instructions

0 chop bell pepper

1 In a medium skillet or sauté pan, warm up the olive oil over medium heat. Add the bell pepper and corn and sauté for 2 minutes so that bell pepper starts getting a little soft. Add the pinto beans and do your best to smash a good amount of those fibrous mother ers up so that you get a little paste going in some spots. Throw in the cumin and salt and sauté for another 30 seconds. It should smell dope as hell. Pour in ¾ cup of the butternut queso and stir until everything is all mixed up and warm, 1 to 2 minutes depending on if you had your queso in the fridge or whatever. Fold in the cabbage and turn off the heat.

QUICK BLENDER MARINARA

yields 5 cup

ingredients

• 5 clove garlic
• 1 TBL olive oil
• 1 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 pinch of red pepper flakes
• 2 cans (28 ounces each) whole tomatoes
• 1 pinch salt

Instructions

1 In a blender or food processor, throw in the garlic, olive oil, thyme, oregano, pepper flakes, and salt and pulse until that is all minced up. Grab the cans of tomatoes and drain off the extra liquid. (But save the liquid you drained off and use it in your next soup or to thin out some pasta sauce. WASTE NOT, WANT NOT, MOTHER ER.) Dump the canned tomatoes right into the blender. Run that er until the tomatoes are nice and broken down. Done. Just stick it in the fridge or freeze for later.

QUICK HOMEMADE BBQ SAUCE

yields 5 cup

ingredients

• 1 1/2 cup tomato sauce
• 1/4 cup apple cider vinegar
• 3 TBL brown sugar
• 2 TBL blackstrap molasses
• 1 tsp Dijon mustard
• 1/2 tsp liquid smoke
• 1/4 tsp salt

Instructions

In a small saucepan, mix everything together and bring that to a simmer over medium heat. Reduce to low heat and simmer for about 10 minutes, stirring every couple minutes, until it thickens up a little. Serve warm right away or keep it in the fridge for about a week. Pour it on everything. YES. EVERYTHING.

QUICK LIME AND CILANTRO SLAW

ingredients

• 0.5 LB of green cabbage
• 1 small carrot
• 2 TBL lime juice
• 2 TBL rice vinegar
• 1 tsp olive oil
• 1/8 tsp salt
• 1/3 cup cilantro

Instructions

1 Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than

2 inches. This is a great time to get good with your knife if you are looking for a silver

QUICK PICKLED CUCUMBERS AND ONIONS

yields 4 TO 6, ABOUT 2 cup

ingredients

• 1 medium cucumber
• 1/4 medium red onion
• 1/2 tsp salt
• 1/2 cup rice vinegar
• 1 TBL apple cider vinegar

Instructions

1 Cut your cucumber in half lengthwise. Skin on or off, your call. Then cut each half into a

bunch of half-moons no thicker than .25 inch. Cut the onion into wire-coat-hanger-thin strips

no longer than 2 inches.

QUINOA OATMEAL

yields 4

ingredients

• 4 cup water* 4 cup water* 4 cup water* 4 cup water* 4 cup watert* 4 cup water

• 1 pinch salt

• 1/2 cup almond milk

instructions

1 Heat up the water in a kettle on the stovetop or in the microwave until it is near boiling. Put the quinoa in a strainer and rinse that so it isn’t bitter after you cook it. 2 In a saucepan, heat the oil over medium heat. Add the oats and stir them around until they smell kinda toasty, about 2 minutes. Add the quinoa and the hot water and bring it all to a boil. This won’t take long because the water should already be hot as . 3 Once it is boiling, turn down the heat on the pot and let it simmer uncovered. Go check your tumblr or Facebook while it cooks for 25 to 30 minutes. It should taste done now, not hard but still a little chewy. Add the almond milk and turn off the heat. 4 Love to hit snooze? Double the recipe and heat up the leftovers all week.

RED CURRY LIME SAUCE

ingredients

• 1 cup vegetable broth* 1 cup vegetable brothy* 1 cup vegetable broth* 1 cup vegetable broth* 1 cup vegetable brothc* 1 cup vegetable broth* 1 cup vegetable broth* 1 cup vegetable brothu* 1 cup vegetable broth* 1 cup vegetable broth
• 2 tsp soy sauce or tamari* 2 tsp soy sauce or tamari* 2 tsp soy sauce or tamari
• 1 TBL cornstarch or arrowroot powder

instructions

1 Measure out 1 TBL of the vegetable broth and set it aside in a small glass. 2 Put the rest of the broth in a small saucepan and bring it to a simmer. Add the curry paste, lime zest, lime juice, ginger, peanut butter, sugar, soy sauce, and garlic. Mix it all up and make sure there aren’t any curry or peanut butter chunks. 3 Mix together the cornstarch with the broth you put in the small glass until there are no more chunks. This is going to thicken up that watery-ass sauce, just wait. Pour this into the simmering sauce and whisk until the sauce starts getting nice and thick, about 1 minute. Turn off the heat, taste, and add more garlic, lime juice, or whatever your tongue is craving. Let it cool for at least a couple minutes before serving.

RED SANGRIA WITH WINTER FRUIT

ingredients

• 1 bottle red wine bottle red wine

• 1/2 cup brandy* 1/2 cup brandy juice

• 2 oranges, sliced into rounds oranges, sliced into rounds* 2 oranges, sliced into rounds oranges, sliced into roundsd* 2 oranges, sliced into rounds oranges, sliced into rounds

• 1 apple, cut into slices apple, cut into slices

• 2 cup sparkling water or club soda

instructions

1 In a big container or pitcher, stir together the wine, brandy, orange juice, and fruit. (Don’t stop and peel the fruit. Just throw it all in there.) Stick this in the fridge to chill for at least an hour or as long as overnight. 2 When it’s time to get down, add the sparkling water and serve chilled with all the fruit still floating around.

ROASTED BEER AND LIME CAULIFLOWER TACOS WITH CILANTRO COLESLAW

yields 6 TACOS

ingredients

• 1 LB cauliflower
• 3/4 cup beer
• 1/4 cup vegetable broth
• 1 TBL lime juice
• 1 1/2 tsp soy sauce or tamari
• 1 1/2 TBL of your go-to chipotle hot sauce
• 1 to 2 clove garlic, sliced
• 1 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1 pinch salt
• 1 TBL olive oil
• 0.5 yellow onion
• 6 corn tortillas
• 1 avocado, sliced
• Quick Lime and Cilantro Slaw
• Fire-Roasted Salsa

Instructions

0 chop onion

ROASTED BEET AND QUINOA SALAD

yields 4 AS A SIDE DRESSING

ingredients

• 1 shallot
• 1 tsp Dijon mustard
• 3 TBL vinegar
• 1/4 cup olive oil
• 3 medium beets
• 1 tsp vinegar
• 2 tsp olive oil
• Salt
• pepper
• 2 cup water
• 1 cup quinoa, rinsed
• 1 cup kale
• 1/4 cup diced fresh herbs

Instructions

0 dice shallot; peel and chop beets into small chunks (about 1.5 cup); de-stem kale and slice into strips

ROASTED BEET HUMMUS

yields 3 cup, ENOUGH FOR 4 TO 6 PEOPLE

ingredients

• 1 1/2 LB beets
• 1 1/2 cup chickpeas
• 3 clove garlic
• 2 TBL tahini
• 2 TBL olive oil
• 2 TBL lemon juice
• 2 TBL orange juice
• 1/2 tsp salt
• WALNUT-HERB CRUMBLE
• 1/4 cup walnuts, toasted
• 3 TBL minced fresh dill
• 3 TBL minced green onions
• 1 pinch salt

Instructions

0. peel, roast, and chop beets

1 In a food processor or blender, combine the beets, chickpeas, garlic, tahini, olive oil, citrus juices, and salt. Run that until everything looks smooth. If it’s getting caught up, add a TBL of water to help it out. Done.

ROASTED BROCCOLI AND MILLET PILAF

yields 4 AS A SIDE

ingredients

• 1 crown broccoli
• 1 tsp plus 1 TBL olive oil
• 1 cup uncooked millet
• 2 cup water
• Salt
• pepper
• 5 clove roasted garlic
• 1 TBL lemon juice

Instructions

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

2 Cut the broccoli into chunks no bigger than your thumb. Toss the broccoli with 1 tsp

of the oil, pour it in one layer on the baking sheet, and roast the broccoli until it looks a little

ROASTED CARROT AND CUMIN DRESSING

ingredients

• 3 medium carrots* 3 medium carrotsl* 3 medium carrots* 3 medium carrots* 3 medium carrots* 3 medium carrots* 3 medium carrots* 3 medium carrots

• 2 TBL orange juice* 2 TBL orange juicel

instructions

1 Heat up your oven to 375°F. Chop up your carrots into chunks no bigger than .5 inch. Toss them together with the oil, cumin, and salt. Roast them in a small pan, covered, until the carrots are tender, 30 to 40 minutes. 2 Let the carrots cool for a minute then add them to a food processor with the rest of your . Blend it until it’s smooth. This could take as long as 3 minutes.

ROASTED CAULIFLOWER AND MUSHROOM BANH MI

yields 6 FULL-SIZE SANDWICHES OR 12 HALF SANDWICHES BECAUSE, YOU KNOW, MATH

ingredients

• 2 TBL soy sauce or tamari
• 3 TBL rice vinegar
• 1 TBL lime juice
• 1 TBL neutral oil, such as grapeseed
• 2 tsp brown sugar
• 1 tsp S

title: “ROASTED CAULIFLOWER AND MUSHROOM BANH MI” tags:

• recipe

ROASTED CAULIFLOWER AND MUSHROOM BANH MI

yields 6 FULL-SIZE SANDWICHES OR 12 HALF SANDWICHES BECAUSE, YOU KNOW, MATH

ingredients

• 2 TBL soy sauce or tamari
• 3 TBL rice vinegar
• 1 TBL lime juice
• 1 TBL neutral oil, such as grapeseed
• 2 tsp brown sugar
• 1 tsp Ss">Optional toppers: cilantro, mint, cucumber rounds, jalapeño slices

Instructions

0 cut radishes and carrots into matchsticks.

ROASTED CHICKPEA AND BROCCOLI BURRITOS

yields 4 TO 6 BURRITOS

ingredients

• 1 large yellow onion
• 1 red bell pepper
• 1 large crown of broccoli
• 3 cup cooked chickpeas
• 3 TBL olive oil
• 1-2 TBL soy sauce
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• Cayenne pepper, to taste
• 4 clove garlic
• 0.5 lime
• 4-6 flour tortillas
• Burrito trimmings such as spinach, avocado, cilantro, and Fire-Roasted Salsa

Instructions

1 Crank your oven to 425°F. Grab a large rimmed baking sheet.

ROASTED GARLIC DIP

yields 5 cup

ingredients

• 12 ounces soft silken tofu
• 5 clove roasted garlic
• 2 TBL minced shallot or white onion
• 1 TBL apple cider vinegar or lemon juice
• 1 TBL minced chives
• 1 TBL minced fresh parsley
• 1/2 tsp salt

Instructions

1 Throw the tofu, garlic, and shallot into a blender or food processor and run until it looks all smooth. If you put the papery garlic skin in there too, we swear we’re going drive over there and confiscate your whole kitchen from you. Damn. Throw in the rest of the ingredients and pulse it a couple of times so everything gets chopped up and mixed in but the herbs are still kinda visible.

ROASTED GARLIC PULL-APART BREAD

yields 6 TO 8 PEOPLE

ingredients

• 2 bulbs garlic, roasted bulbs garlic, roasted

• 1 clove raw garlic* 1 clove raw garlico* 1 clove raw garlic* 1 clove raw garlic* 1 clove raw garlici* 1 clove raw garlic* 1 clove raw garlic* 1 clove raw garlic* 1 clove raw garlic

• 1 loaf crusty French bread

• 2 tsp nutritional yeast* 2 tsp nutritional yeastparsley

instructions

1 Warm up your oven to 350°F. 2 Make the garlic sauce: Grab your blender or food processor and squeeze all the roasted garlic right out of their skins into the blender. Add the raw garlic, oil, lemon zest, lemon juice, paprika, and salt and run that until the mixture looks nice and smooth. 3 Grab your loaf of bread and a sharp, serrated knife. Cut the bread in slices, almost all the way through the loaf, diagonally from corner to corner in both directions (check the photo if we aren’t making any sense). 4 Using a knife or pastry brush, smear the garlic sauce inside all the open cuts on the bread. Sprinkle in the nutritional yeast, wrap that er in foil, and throw it in the oven to get all toasty, about 20 minutes. 5 Sprinkle with the parsley and serve as soon as it’s cool enough to eat.

ROASTED GARLIC WHITE SAUCE

yields 25 cup

ingredients

• 3 TBL whole wheat pastry or all-purpose flour* 3 TBL whole wheat pastry or all-purpose flourl* 3 TBL whole wheat pastry or all-purpose flour

• 1 1/2 cup unsweetened nondairy milk

• 2 bulbs garlic, roasted bulbs garlic, roasted

• 2 TBL nutritional yeast* 2 TBL nutritional yeasti* 2 TBL nutritional yeast

• 1/4 tsp salt

instructions

1 Throw the flour, oil, milk, roasted garlic, and nutritional yeast into a blender and run that er until the roasted garlic is all chopped up and the sauce looks mostly smooth. Pour all that in a small saucepan and warm it up over medium heat, whisking it every few minutes until that starts to thicken up, about 5 minutes. Whisk in the lemon juice and salt, then turn the heat off.

ROASTED POTATO SALAD WITH FRESH HERBS

yields 4 AS A SIDE

ingredients

• small white or yellow potatoes, unpeeled
• 1 TBL olive oil
• 1/2 tsp smoked paprika (optional)
• 1/4 tsp salt
• 1/2 cup diced fresh parsley
• 1/2 cup sliced green onions
• 1 clove garlic
• 2 TBL olive oil
• 2 TBL red wine vinegar
• 1 TBL water
• 1 tsp lemon juice

Instructions

1 Crank your oven to 400°F.

2 Slice the potatoes in half lengthwise. If for some reason your little potatoes are not bite-size,

ROASTED POTATOES WITH RED PEPPER DIPPING SAUCE

yields 4 PEOPLE, BUT YOU CAN DOUBLE OR TRIPLE, NO PROBLEM

ingredients

• small yellow or red potatoes, sliced in half
• 2 tsp olive oil
• 1 TBL cornmeal
• 1/2 tsp smoked paprika
• 1 pinch salt
• 1/4 cup chives or green onions
• 2 roasted red bell peppers
• 1/4 cup sliced almonds, raw or toasted
• 2 TBL vegetable broth or water
• 1 TBL tomato paste
• 1 TBL sherry vinegar or red wine vinegar
• 1 clove garlic
• 2 tsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt

Instructions

1 Crank your oven to 425°F. Grab a rimmed baking sheet.

ROASTED SRIRACHA CAULIFLOWER BITES WITH PEANUT DIPPING SAUCE

yields 4 TO 6 PEOPLE, OR 1 PERSON WITH NO FEARS

ingredients

• 2 LB cauliflower
• 1/2 cup flour
• 1/2 cup water
• 2 tsp oil
• 0.5 to 2⁄3 cup Sriracha or similar-style hot sauce
• 1/4 cup rice vinegar
• 1/2 tsp soy sauce or tamari
• 1/4 cup warm water
• 1/4 cup plus 2 TBL creamy peanut butter
• 2 TBL rice vinegar
• 2 TBL lime juice
• 2 tsp minced fresh ginger
• 1 tsp soy sauce or tamari
• 1 tsp maple syrup or agave syrup
• 1 cucumber, cut into finger-long sticks

Instructions

1 Crank your oven to 450°F. Lightly grease a rimmed baking sheet. Chop up your cauliflower

ROASTED WINTER SQUASH WITH MINT

yields 6 TO 8 PEOPLE AS A SIDE

ingredients

• 2 TBL olive oil* 2 TBL olive oil * 2 TBL olive oil
• 1/2 tsp salt

0.5 yellow onion, cut into thin strips

• 2 LB winter squash* 2 LB winter squashice

• 1 green onion green onion

• 1 TBL mint* 1 TBL mint

Black pepper

instructions

0. finely chop green onion (about 2 TBL); chop mint 0 seed squash and cut into 1-inch-thick wedges or rings, but with the skin on for looks. 1 Crank up your oven to 425°F. Grab 2 rimmed baking sheets. Yeah, sorry, this takes 2 of them. 2 In a large bowl, mix together the oil, cumin, and salt. Add the onion and squash and stir that around, using your hands or a big-ass spoon until everything has a little something on it. Pour that out in a mostly even layer over the 2 baking sheets and stick them in the oven. Roast, flipping the wedges over halfway, until both sides are nice and golden or browned in some spots, about 30 minutes. 3 While that is roasting, make the dressing: Mix everything together in a small glass. 4 When the squash is all done, dump it all out onto a platter, drizzle the dressing over it, and serve hot. Sprinkle with some pepper and more salt if you think it needs that .

modifications

Kabocha, acorn, or delicata squash all are legit as here. You can do one giant squash or two smaller 1-LB guys and mix up. As long as you cut them up into the same size, those ers will roast at the same rate. And use a sharp knife or you will cut yourself trying to wiggle that through. Be careful and have some goddamn sense.

ROOT VEGGIE FRIES

ingredients

• 5 TBL brown rice flour or white flour* 5 TBL brown rice flour or white flour * 5 TBL brown rice flour or white flour* 5 TBL brown rice flour or white flour* 5 TBL brown rice flour or white flour* 5 TBL brown rice flour or white flour* 5 TBL brown rice flour or white flour* 5 TBL brown rice flour or white floure or tamari

ROSEMARY CARAMEL CORN

yields 6 TO 8 PEOPLE TO MUNCH ON

ingredients

• 8 cup unseasoned popped popcorn
• 1/4 cup butter
• 1 TBL loosely packed chopped fresh rosemary
• 1/3 cup packed brown sugar
• 1/4 cup maple syrup
• 1/2 tsp salt
• 1/2 tsp baking soda

Instructions

1 Warm up your oven to 250°F. Line a rimmed baking sheet with parchment paper.

2 Pour the popcorn in one big bowl with tall sides or two medium bowls so that you don’t spill it later while you’re trying to mix.

SALSA VERDE

yields 4 TO 6, ABOUT 2.5 cup

ingredients

• 1 1/2 LB s tomatillos
• 2 jalapeños jalapeños 0.5 white onion
• 2 clove garlic* 2 clove garlicr* 2 clove garlic* 2 clove garlic
• 1/8 tsp salt

instructions

0 chop onion 1 Turn on the broiler in your oven and get it nice and hot. 2 Tear off all that loose, papery skin on the tomatillos and wash away all that sticky left on the fruit. Put the tomatillos and jalapeños in a baking dish with sides and throw it under the broiler. 3 Roast until the tomatillos are starting to blacken on top and the peppers are slightly charred, 10 to 15 minutes. Flip those ers around halfway through roasting so that they get a little roasted on all sides. 4 Once the tomatillos and jalapeños are cool enough to touch, roughly chop them up. If you like a spicier salsa, leave the seeds in the jalapeños, otherwise fish those ers out as you chop. 5 In a food processor, combine the tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt and run that until you get a nice slightly chunky constancy, about 30 seconds. 6 Serve the salsa warm, at room temperature, or cold.

SAVORY GRITS

yields 6 cup

ingredients

• 3 1/2 cup vegetable broth or water* 3 1/2 cup vegetable broth or watern* 3 1/2 cup vegetable broth or water* 3 1/2 cup vegetable broth or water* 3 1/2 cup vegetable broth or water

• 1/4 cup nutritional yeast

instructions

1 Grab a large pot and bring the broth and milk to a boil over medium heat. Gently whisk in the grits and the salt. Don’t just dump all the grits in there and get them all clumpy and ed up from the start. Bring it all to a boil and then reduce that heat to low. Cover the pot and let that deliciousness simmer for 20 to 30 minutes. Stir the er on occasion, because if it gets too hot, it will stick to the bottom. 2 When the grits have absorbed most of the liquid and are tender, turn off the heat and stir in the nutritional yeast.

SAVORY GRITS WITH MIDSUMMER SUCCOTASH

yields 4 DAYS AND LEAVE THE OTHER LAZY S TO FEND FOR THEMSELVES

ingredients

• 2 tsp olive oil* 2 tsp olive oil or white onion

• 1 zucchini zucchini* 1 zucchini zucchiniper red bell pepper

• 1 clove garlic* 1 clove garlice* 1 clove garlic* 1 clove garlic* 1 clove garlicb* 1 clove garlic

• 1 tsp lemon juice

• 1/4 tsp salt Toppers: chopped chives, fresh basil, dill

SAVORY MINI WAFFLES

yields 12 MINI WAFFLES, DEPENDING ON HOW YOU POUR THAT

ingredients

• 2 1/4 cup unsweetened nondairy milk (your favorite)
• 1 tsp apple cider vinegar or lemon juice
• 1 1/2 cup finely ground cornmeal
• 1 cup all-purpose or whole wheat flour
• 2 TBL nutritional yeast
• 1 TBL baking powder
• 1/2 tsp salt
• Smoky onions (from Cobb Salad)
• 2 TBL olive oil
• 2 TBL minced chives or green onions
• Spray oil
• Roasted Garlic Dip

Instructions

1 Warm up the waffle iron.

SAVORY TEMPEH AND CARROT SANDWICHES

yields 4 REGULAR-SIZE SANDWICHES

ingredients

• 8 ounces tempeh
• 2 medium carrots
• 1 cup vegetable broth or water
• 1/4 cup soy sauce or tamari
• 2 TBL lemon juice
• 1 1/2 TBL liquid smoke
• 2 tsp maple syrup or other syrupy sweetener
• 4 clove garlic, cut into thick slices
• 1/2 tsp ground cumin
• 1 TBL olive oil
• Lettuce, sliced tomato, avocado, red onion, and mustard
• 4 rolls or 8 slices of bread, toasted

Instructions

1 Slice the tempeh into planks about .25 inch thick and 2 inches long. Do the same thing with

SAVORY TOMATO AND NECTARINE COBBLER

yields 6 TO 8 PEOPLE

ingredients

• 1 LB nectarines (about 3 fist-size ones)* 1 LB nectarines (about 3 fist-size ones) * 1 LB nectarines (about 3 fist-size ones)* 1 LB nectarines (about 3 fist-size ones)

• 2 tsp olive oil 0.5 yellow onion, cut into thin strips

• 3 clove garlic* 3 clove garlicb* 3 clove garlic* 3 clove garlic* 3 clove garlic* 3 clove garlic* 3 clove garlic* 3 clove garlicc* 3 clove garlic* 3 clove garlic* 3 clove garlica* 3 clove garlic

SCRAMBLED CURRY TOFU FRIED RICE

yields 4 TO 6 HUNGRY SONS OF

ingredients

• 1 tsp refined coconut or olive oil
• 2 carrots carrots* 2 carrots carrotsper red bell pepper

0.5 yellow onion

• 3 cup spinach* 3 cup spinacha* 3 cup spinach

• 2 tsp refined coconut or olive oil

• 16 ounces extra-firm tofu ounces extra-firm tofu

• 1 tsp soy sauce or tamari* 1 tsp soy sauce or tamariu* 1 tsp soy sauce or tamari* 1 tsp soy sauce or tamari* 1 tsp soy sauce or tamarii* 1 tsp soy sauce or tamari* 1 tsp soy sauce or tamari* 1 tsp soy sauce or tamari cooked short-grain brown rice

SHAVED ASPARAGUS PIZZA

yields 2 INDIVIDUAL PIZZAS

ingredients

• 1 LB asparagus
• 1 TBL lemon juice
• 1 tsp olive oil
• 1 pinch salt
• Olive oil, for brushing the crust
• Toppings: arugula, chives, lemon juice, Hot sauce

Instructions

0 chop toppings

1 Make the pizza dough through step 4. While that yeasty beast is rising, make the garlic sauce and start the oven cranking to 475°F. Cook this on a chilly day and give your heater a break.

SHREDDED CARROT AND APPLE MUFFINS

yields 12 STANDARD MUFFINS

Ingredients

• lemon juice
• 1 tsp vanilla extract
• 1/2 cup nuts like walnuts or almonds (optional as )

Instructions

1 Heat your oven to 375°F. Grab a muffin tin and grease that er up or throw in some

muffin liners.

2 In a big bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. In a

smaller bowl, stir together the almond milk, carrots, apple, oil, lemon juice, and vanilla until

SILKY ROASTED BELL PEPPER PASTA WITH ZUCCHINI AND BASIL RIBBONS

yields 4 AS A MAIN DISH, BUT IF YOU’RE SOLO THESE

ingredients

• 12 ounces soft silken tofu
• 2 roasted red bell peppers
• 3 to 4 clove garlic
• 1 1/2 TBL red wine vinegar
• 2 tsp olive oil
• 1/4 cup nutritional yeast
• 3/4 tsp salt
• 1 tsp red pepper flakes
• 1 LB spaghetti, linguine, or fettuccine
• 4 medium zucchini
• 1 cup basil, sliced into thin strips

Instructions

0 chop roasted bell peppers

SLOPPY JOES

yields 6 REASONABLE SANDWICHES

ingredients

• 2 tsp olive oil
• 0.5 yellow onion
• 1 red or green bell pepper
• 1 carrot
• 1 cup finely chopped button or cremini mushrooms
• 2 clove garlic
• 1 to 2 jalapeños, seeded and minced
• 2 tsp soy sauce or tamari
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp mustard powder
• 1 1/2 cup cooked kidney beans
• 1 1/2 cup cooked lentils (about ¾ cup dried)
• 1 1/2 cup tomato sauce
• 1 TBL apple cider vinegar or lemon juice
• 4 or 6 whole wheat hamburger buns, split and toasted

Instructions

0 chop onion, bell pepper, and carrot

SMOKED ALMOND AND CHICKPEA SALAD SANDWICHES

yields 4 TO 6 SANDWICHES

ingredients

• 2 1/2 tsp liquid smoke* 2 1/2 tsp liquid smokeo* 2 1/2 tsp liquid smoke* 2 1/2 tsp liquid smoke* 2 1/2 tsp liquid smoker* 2 1/2 tsp liquid smoke* 2 1/2 tsp liquid smoke* 2 1/2 tsp liquid smokea* 2 1/2 tsp liquid smoke

• 1 tsp garlic powder

• 3/4 cup raw almonds* 3/4 cup raw almondsh* 3/4 cup raw almonds

SMOKY BLACK-EYED PEAS WITH ROASTED SWEET POTATOES AND COLLARDS

yields 6

ingredients

• 1 1/2 cup dried black-eyed peas
• 6 medium to large sweet potatoes
• 2 tsp olive oil
• 1 onion
• 3 ribs celery
• 1/4 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp paprika
• 2 to 3 clove garlic
• 3 to 4 chipotle peppers in adobo sauce
• 3 cup vegetable broth
• 2 or 3 batches Wilted Greens

Instructions

0 chop onion, celery, chipole peppers.

SMOKY MAPLE MARINADE

ingredients

• 2 TBL maple syrup
• 1 TBL liquid smoke
• 1 TBL lemon juice
• 1 TBL tomato paste
• 1 TBL olive oil
• 2 clove garlic, thickly sliced

Instructions

1 Combine all ingredients

SOCAL GOURMET CARROT DOGS

yields 8 DOGS

ingredients

• 8 hotdog buns, whatever you like hotdog buns, whatever you like* 8 hotdog buns, whatever you like hotdog buns, whatever you likei* 8 hotdog buns, whatever you like hotdog buns, whatever you like
• 3 jalapeños, sliced into thin rounds jalapeños, sliced into thin rounds

Your favorite pico de gallo–style salsa

instructions

1 Make the carrot dogs and pesto. 2 To assemble a dog, smear some pesto on the inside of a bun, lay down a couple slices of avocado and jalapeño, and top the damn thing off with some salsa. Add more pesto if you are feeling extra fancy. Yeah we know this sounds ed up, but you’ll love this . We swear.

Sourdough French Toast

Cooking spray

Instructions

1. In a pie pan or similar shallow dish, mix together the ground chia seeds and flour.
   Slowly whisk in the milk so that it doesn’t get lumpy. Let that sit for 15 minutes.
   Cut the bread into 1-inch-thick slices.

2. After 15 minutes, whisk the batter again and slowly add the nutritional yeast. Stir well.
   Heat a griddle or heavy pan over medium heat and coat with a little cooking spray.
   Soak your bread slices in the batter for a couple seconds on each side, then place them on the griddle.
   Cook for 1–2 minutes per side, or until golden and tasty all over.

Southern Baked Beans

Yield: 8 cups, 8 Servings
Time: 12 hours soaking, 1 hour cooking, 10 mins active

Ingredients

• 1 pound dried navy beans or other white beans, soaked overnight and drained
• 4 cups water
• 1 medium yellow or white onion (8 ounces), chopped
• 1/4 cup liquid aminos, such as Bragg’s, plus more to taste
• 2 tablespoons tomato paste, preferably double concentrated
• 1 teaspoon Spanish smoked paprika (pimenton)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon mustard powder
• Fine salt

Instructions

1. In a 6-quart Instant Pot or other multicooker, combine the beans with the water, onion, liquid aminos, tomato paste, smoked paprika, black pepper, and mustard.
2. Secure the lid on the pot
3. close the pressure valve.
4. Select PRESSURE (HIGH)
5. set to 30 minutes. It takes about 10 minutes for the appliance to come to pressure before cooking begins.
6. Once cooking is complete, cover your hand with a towel or hot pad
7. manually release the pressure by moving the pressure-release handle to “Venting.” Be cautious of steam.
8. Taste the broth and season with more liquid aminos and/or salt, if needed.
9. Serve hot.

Substitutions

• Use cannellini, Great Northern, cranberry/borlotti, or pinto beans.
• Liquid aminos substitutes: Coconut aminos, low-sodium tamari, or soy sauce.

Variations

To bake these instead:

SPARKLING WINTER CITRUS AND GIN PUNCH

yields 9 cup

ingredients

• 2 bottles (750ml each) champagne or sparkling wine
• 1 cup fresh grapefruit juice
• ½ cup fresh blood orange or navel orange juice
• 1 ¼ cup gin
• 1 cup sparkling water
• ¼ cup agave syrup or other syrupy sweetener
• Ice
• Grapefruit slices, orange slices, and sprigs of mint or rosemary, for the punch bowl

instructions

1 Chill everything for a couple of hours before throwing the punch together. 2 Pour the champagne, fruit juices, gin, sparkling water, and agave into a big-ass container like a punch bowl or a giant jar and mix well. Serve right away with plenty of ice. Float grapefruit, orange, mint, and rosemary in the punch bowl to make that extra special. Be prepared for guests to be sleeping it off at your place.

SPICED CHICKPEA WRAPS WITH TAHINI DRESSING

yields 4 BIG WRAPS

ingredients

• 3 TBL warm water
• 1 ½ TBL lemon juice
• 1 TBL rice vinegar
• 1 TBL olive oil
• 1 tsp soy sauce or tamari
• 2 clove garlic
• 1 TBL olive oil
• 3 cup cooked chickpeas
• 2 TBL lemon juice
• 1 tsp maple syrup
• 1 tsp soy sauce or tamari
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp garlic powder
• ¼-½ tsp cayenne pepper
• 4 large tortillas
• Spinach
• Cucumber sticks
• Carrot sticks

instructions

1 To make the dressing, mix all that together in a small glass until it is smooth and creamy. Set it in the fridge. 2 Now get the chickpeas going. Heat up the olive oil in a large skillet or wok over medium- high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit. You’ll see what the we mean. This will take 3 to 5 minutes. In a small glass, mix together the lemon juice, maple syrup, and soy sauce. When the chickpeas are lookin’ right, pour the lemon juice mixture over them and stir. Let that evaporate for about 30 seconds and then add all the spices. Stir and let them all fry together for another 30 seconds and then turn off the heat. 3 Serve these spiced sons of in a wrap with some spinach leaves and thinly sliced carrot and cucumber sticks. Drizzle some dressing over it and wrap that up.

SPICY PICKLED CARROTS

yields 4 TO 6, OR ONE LARGE JAR

ingredients

• 2 jalapeños jalapeños

• 3/4 cup distilled white vinegar* 3/4 cup distilled white vinegarc* 3/4 cup distilled white vinegar

• 1 tsp dried oregano

• 1 bay leaf bay leaf

• 1/2 tsp cumin seeds* 1/2 tsp cumin seeds * 1/2 tsp cumin seeds* 1/2 tsp cumin seeds* 1/2 tsp cumin seeds, smashed

• 1/4 tsp salt

instructions

1 Cut the carrots and jalapeños into coins no thicker than .25 inch. 2 In a saucepan, bring the vinegars, herbs, spices, onion, garlic, and salt to a boil on the stovetop. Add the carrots and jalapeños and simmer until they are slightly tender but still have some crunch, 3 to 5 minutes. Turn off the heat and pour into a large glass jar with a tight- fitting lid. Any old spaghetti sauce jar would work. 3 Let it sit at least 8 hours or overnight before serving. Will keep for at least 3 weeks in the fridge.

SPIKED CITRUS ICED TEA

yields 8 PEOPLE

ingredients

• 1 gallon water
• 8 black tea bags
• 1/4-1/2 cup maple syrup
• 2 1/2 cup whiskey
• 1/2 cup orange juice
• 1/3 cup lemon juice
• Ice
• Orange and lemon slices, for garnish

Instructions

1 In a large pot, heat the water over medium-high heat until you see bubbles forming on the bottom. You don’t need to boil it. Turn off the heat and add the tea bags. Let them chill out in the hot water for about 5 minutes. You know, steeping and .

Split Pea Soup With Ham

Time: 1 hour 10 minutes (25 minutes active)
Yield: 8 to 10 cups, 5 Servings

Ingredients

• 3 tablespoons olive oil, plus more as needed
• 8 to 16 ounces ham, preferably smoked, diced into 1/4-inch cubes
• 1 large yellow onion (12 ounces), diced
• 1 large carrot (5 ounces), diced
• 6 cloves garlic, minced or finely grated
• Fine salt
• Freshly ground black pepper
• 10 cups low-sodium chicken broth or vegetable broth, plus more as needed
• 1 pound split green peas
• 3 bay leaves
• 1/4 cup fresh lemon juice (from about 2 lemons)

Directions

1. In a large, heavy-bottomed pot or Dutch oven over medium-high heat,
2. heat the oil until it shimmers.
3. Carefully add the ham and cook,
4. stirring occasionally, until browned (about 4 minutes).
5. Transfer the ham to a bowl using a slotted spoon.
6. Add the onion, carrot, and garlic to the pot with a big pinch of salt and a few grinds of pepper.
7. Cook, stirring occasionally, until vegetables soften (about 5 minutes).
8. If the pot seems dry, add a splash of water or more oil.
9. Stir in about 1 cup of broth, scraping up any browned bits.
10. Increase heat to high,
11. add remaining broth, split peas, bay leaves, and another pinch of salt.
12. Bring to a boil,
13. reduce heat to maintain a simmer.
14. Partially cover
15. cook, stirring occasionally, until peas are very soft (40-45 minutes).
16. Remove from heat
17. discard bay leaves.
18. Stir in reserved ham.
19. Use an immersion blender to puree partially or completely.
20. Return pot to low heat to warm soup.
21. If too thick, stir in more broth.
22. Adjust seasoning as needed.
23. stir in lemon juice
24. serve

Substitutions

• Instead of split peas: Use split yellow or red lentils (cooking time may vary).
• No ham? Skip it and add smoked paprika to onions.
• Dislike bay leaves? Substitute with thyme or dill.
• Alternatively, blend in batches in a blender (carefully, not overfilling and holding a kitchen towel over the lid).

SPRING VEGGIE BOWL WITH RED CURRY LIME SAUCE

yields 4 TO 6 BOWLS

ingredients

Instructions

1 Cook the noodles according to the package directions. When they’re all done, drain them,

run them under cool water for a sec, and then set them aside. We will need these ers later.

2 Next, make the Red Curry Lime Sauce.

3 Brush the baby bok choy with 1 TBL of the oil and toss the asparagus with the other

SRIRACHA AIOLI

ingredients

• 2 TBL Sriracha or similar style hot sauce
• 1 TBL lemon juice
• 1 tsp Dijon mustard
• 2 clove garlic
• 1/8 tsp salt

Instructions

1 Throw everything together in a blender or food processor and run it until everything looks smooth and mixed up, about 1 minute. This flavorful mother er will keep in the fridge for about 2 weeks. If it starts to separate, just throw it back in the blender and emulsify it one more time.

STOVETOP HERB POPCORN

yields 4 TO 6, ABOUT 8 cup

ingredients

• 2 tsp nutritional yeast* 2 tsp nutritional yeasts* 2 tsp nutritional yeast* 2 tsp nutritional yeast* 2 tsp nutritional yeasto* 2 tsp nutritional yeast* 2 tsp nutritional yeast* 2 tsp nutritional yeasteseed oil

• 1/2 cup dried corn kernels* 1/2 cup dried corn kernelse oil

• optional *

• 1/8 tsp salt

instructions

1 Make the herb topping. Mix together the nutritional yeast, dried herbs, garlic powder, and salt in a small bowl. 2 Make the popcorn: In a large stockpot, heat the high-heat oil over medium heat. Add a couple kernels of corn, put on the lid, and shake it around every now and then. Once one of them pops that means your pan is ready. This might take up to a minute and a half. 3 When the pan is hot, add the rest of the kernels and cover that er up with a lid. If you have a glass lid, use that so you can spy on the corn. Shake the pan around every couple of seconds to keep those from burning. It’s like stirring without releasing all the heat. If they don’t start popping within the first 30 seconds, turn your heat up just a bit. Soon it should sound like firecrackers are going off in your kitchen. Once you hear more than a couple seconds between pops, turn off the heat. See, that took no time at all. 4 Pour the popcorn into a big bowl. Pour the olive oil all over that and stir it around to try and get a bunch covered. Sprinkle in that herb blend and toss it around. Taste and add another .125 tsp salt if that is your thing. This keeps for a couple days in an airtight container if you have the self-control.

STRAWBERRY SHORTCAKE

yields 8

ingredients

• 1 LB strawberries* 1 LB strawberries* 1 LB strawberries* 1 LB strawberries* 1 LB strawberrieso* 1 LB strawberries* 1 LB strawberries* 1 LB strawberries* 1 LB strawberries

• 1/2 tsp salt

• 1 cup canned coconut milk* 1 cup canned coconut milka extract

Whipped Cream

instructions

1 Make the filling: Chop the strawberries up into pieces the size of a button and throw them in a bowl. If your strawberries are super ripe and taste dope as , then add just 2 TBL of sugar. Otherwise add the 4 TBL and curse your ty produce. Stir that all together and let it chill while you make everything else. 2 Crank your oven to 425°F. Line a baking sheet with parchment paper. 3 For the biscuits: Sift together the flours, baking powder, sugar, and salt. Make a crater in the middle and add the coconut milk and vanilla. Stir that all together until everything is combined into a shaggy dough. If you need more liquid, add a TBL or two of coconut milk to fix that . 4 Throw the dough onto a countertop with some flour on it. Pat it into a roughly 8 x 5-inch rectangle about 1.5 inches thick. Don’t overwork the dough and make it tough. DON’T. Using a biscuit cutter or open end of a glass, cut out all the mother biscuits you can. Aim for 8. Put them on the baking sheet and bake until the bottoms are golden, 12 to 15 minutes. Let them cool for a minute before you go to town. 5 To assemble the shortcakes, cut the biscuits in half like 2 layers of a cake. Layer the strawberry filling on the bottom half, add a scoop of whipped cream, and put the top half of the biscuit back on. Add another layer of strawberries and whipped cream on top and serve right away.

STRAWBERRY-CUCUMBER SMASH

ingredients

• 6 slices (.25 inch thick) cucumber
• 12 fresh mint leaves (optional)
• 1/2 cup gin
• 1-2 tsp of your favorite liquid sweetener like agave syrup
• Ice
• 1/2 cup tonic or sparkling water

Instructions

1 Grab a big-ass jar with a tight-fitting lid. Throw in the strawberries, cucumber, mint (if you’re using it), gin, 1 tsp agave, and a big handful of ice.

2 Shake the ever-living out of it until the gin looks all pink and lovely and the mint is beat to . Were your strawberries not supersweet? Got a bunk batch at the store? Just add a little extra agave and shake again.

STUFFED MUSHROOMS

yields 6 TO 8 PEOPLE

ingredients

• 25 large button or cremini mushrooms
• 2 tsp olive oil
• 1/2 medium yellow or white onion
• 1/2 cup cooked millet or quinoa
• 2 clove garlic
• 2 green onions, finely chopped (about .25 cup)
• 1/4 cup fresh dill or parsley
• 1/2 tsp grated lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• Spray oil

Instructions

1 Crank your oven to 375°F. Set aside a rimmed baking sheet.