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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 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?

PEACHY ALMOND TAPIOCA PUDDING yields 4 NORMAL PEOPLE ingredients 2 cup water yields 4 NORMAL PEOPLE ingredients 2 cup water hours, though. gets weird after that. 2 When you are ready to cook, drain the tapioca pearls. Put them in a medium saucepan with the juice, almond milk, salt, and vanilla. If your juice isn’t super sweet, then go ahead and add the agave. Just taste it and you will figure it out.

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.

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.

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.

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 cooktime 1 hour ingredients 1/4 teaspoon black peppercorns 3 cloves 4 allspice berries 2 tablespoons roughly chopped sage 1 1/2 tablespoons kosher salt 6 boneless pork chops, 4 ounces each, about 1/2-inch thick 2 large apples 2 tablespoons butter All-purpose flour, for dusting 1/2 cup hard cider, plus 2 tablespoons 2 teaspoons Dijon mustard 1 1/2 cups chicken broth 2 teaspoons potato starch dissolved in 2 tablespoons cold water 3 tablespoons crème fraîche 1 tablespoon Calvados, apple brandy or Cognac, (optional) 2 tablespoons finely cut chives 2 tablespoons chopped parsley Instructions Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder.

POTATO AND WHITE BEAN PIEROGIES WITH CHEATER SAUERKRAUT yields 24 PIEROGIES, ENOUGH FOR 4 TO 6 PEOPLE AS A SIDE OR 10 TO 12 AS PART OF A SPREAD ingredients 2 1/2 cup all-purpose flour, plus more for kneading 1/4 tsp salt 1/4 tsp garlic powder 1 1/2 to 2 cup warm water 1 tsp olive oil 1 LB red or yellow potatoes (about 4 fist-size potatoes) 2 tsp olive oil 1/2 large yellow onion 3 cup spinach Salt yields 24 PIEROGIES, ENOUGH FOR 4 TO 6 PEOPLE AS A SIDE OR 10 TO 12 AS PART OF A SPREAD ingredients 2 1/2 cup all-purpose flour, plus more for kneading 1/4 tsp salt 1/4 tsp garlic powder 1 1/2 to 2 cup warm water 1 tsp olive oil 1 LB red or yellow potatoes (about 4 fist-size potatoes) 2 tsp olive oil 1/2 large yellow onion 3 cup spinach Salt 3 Make the filling: Chop the potatoes up into chunks no bigger than a poker chip.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 peel, roast, and chop beets 1 In a food processor or blender, combine the beets, chickpeas, garlic, tahini, olive oil, citrus juices, and salt.

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.

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.

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.

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.

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.

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.

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.

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.

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 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.

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.

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.

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 .

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.

SOURDOUGH FRENCH TOAST 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 all lumpy. let that sit for 15 minutes. cut the bread up into 1-inch-thick slices. 2 Whisk the batter after about 15 minutes slowly add the nutritional yeast and stir. Heat a griddle or heavy pan over a medium heat coat with a little cooking spray

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 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.

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.

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.

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 .

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.

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 In a large, heavy-bottomed pot or Dutch oven over medium-high heat, heat the oil until it shimmers.

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.

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.

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 .

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.