SUMMER NIGHT PAELLA

yields 4 TO 6 PEOPLE

ingredients

• 2 1/2 cup vegetable broth
• 3/4 cup dry white wine
• 1 pinch of saffron threads
• 1 TBL olive oil
• 1/2 medium yellow onion
• 3/4 cup button or cremini mushrooms
• 2 large tomatoes
• 1/4 tsp salt
• 1 cup frozen lima beans
• 3 clove garlic
• 1 1/2 tsp smoked paprika
• 1 1/2 cup short- or medium-grain white rice
• 4 spears asparagus, halved lengthwise
• 1 red bell pepper, roasted, cut into strips
• 1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, and quartered
• 2 TBL lemon juice
• Paprika, for garnish

Instructions

0 chop onion and tomatoes

SUMMER SQUASH SOUP

ingredients

• 1 1/2 TBL olive oil
• 0.5 onion
• 2 ribs celery
• 1 carrot, sliced into thin half-moons
• 1 russet potato
• 3 large yellow squash, sliced into half-moons .125 inch thick
• 3 clove garlic
• 1/2 tsp salt
• 4 cup vegetable broth
• 1/3 cup sliced chives or green onions

Instructions

0 chop onion, celery, potato into dice-size cubes

1 In a large soup pot, heat the oil over medium heat. Add the onion, celery, and carrot and

SWEET CITRUS MARINADE

ingredients

• 1 TBL brown sugar
• 1 TBL minced fresh ginger
• 1 TBL olive oil
• 2 tsp Sriracha or similar hot sauce
• 2 clove garlic, thickly sliced

Instructions

1 Combine all ingredients

SWEET CORN AND BLACK-EYED PEA DIP

yields 4 TO 6, ABOUT 5 cup

ingredients

• 1 red bell pepper
• 1 small tomato
• 3 cup cooked black-eyed peas
• 1 cup raw corn kernels
• 1/2 cup sliced green onions
• 1/3 cup cilantro
• 2 clove garlic
• 1 jalapeño, minced
• 2 TBL olive oil
• 2 TBL lime juice
• 2 TBL red wine vinegar
• 1/4 tsp ground cumin
• 1/4 tsp salt

Instructions

1 Chop up the bell pepper and tomato into pieces about the size of a bean.

SWEET CORN AND GREEN CHILE BAKED FLAUTAS

yields 12 FLAUTAS

ingredients

• 1 tsp olive oil* 1 tsp olive oilr* 1 tsp olive oil* 1 tsp olive oil* 1 tsp olive oil cumin

• 1/2 tsp salt* 1/2 tsp saltarlic to 5 clove garlic

• 3 cup cooked pinto beans

• 1 can (4 ounces) mild green chiles can (4 ounces) mild green chiles

• 1 tsp lime juice* 1 tsp lime juicern kernels

• 12 flour tortillas flour tortillas

SWEET FRESH HERB SALSA

yields 75 CUP

ingredients

• 1 cup torn basil leaves
• 1/2 cup cilantro
• 1/2 cup sliced green onions
• 1 jalapeño, minced
• 1 clove garlic
• 3 TBL rice vinegar
• 1 TBL orange juice
• 1 TBL lime juice
• 1 TBL olive oil

Instructions

1 Throw everything together in a food processor and let run until everything is minced up.

No food processor?

Just mince everything up extra tiny by hand and mix that in a cup.

SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS

yields 8 ENCHILADAS

ingredients

• 2 ¼ cup vegetable broth
• 1/3 cup tomato paste
• 2 ½ TBL chili powder
• 2 tsp ground cumin
• 1 ½ tsp dried oregano
• 2 to 3 clove garlic
• 2 tsp soy sauce or tamari
• 1 TBL lime juice
• 1 large sweet potato
• 2 tsp olive oil
• 0.5 yellow onion
• 1 medium yellow squash
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp salt
• 2 clove garlic
• 1 ½ cup cooked black beans
• 1 tsp maple syrup or agave syrup
• 1 pack tortillas
• Sliced avocado
• fresh cilantro

instructions

0 chop onion and potato into nickel-size pieces; grate squash (about 1 cup) 1 Make the enchilada sauce: Dump everything but the lime juice into a medium saucepan and bring to a simmer. Use a whisk or something and make sure that the tomato paste isn’t just sitting in a clump. Let that simmer together for 10 to 15 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off the heat. Let that cool while you make the filling. 2 To cook the sweet potato, grab a medium saucepan, fill it with an inch or two of water, and bring to a boil over medium heat. Throw in your metal steamer basket and fill that with the chopped sweet potato. Cover and steam until tender, 10 to 15 minutes. Dump into a bowl and smash the pieces around. Some chunks are fine, so you don’t need to work too hard at making this smooth. 3 While the sweet potato steams, grab a large skillet or wok and heat the oil over medium heat. Add the onion and sauté until it begins to brown, 3 to 5 minutes. Toss in the squash and cook for another minute. Add the chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until all that is combined. 4 Now you’re going to make the mother enchiladas. Crank your oven to 375°F. Grab a 9 x 13-inch baking dish. 5 Cover the bottom of the baking dish with about 1.5 cup of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. You know how the enchiladas are supposed to look, so handle that . Keep going until you run out of space or out of filling. 6 Cover the enchiladas with the remaining sauce, cover the dish tightly with foil, and throw it in the oven for 20 minutes. Take off the foil and cook it for 5 more minutes. Let it cool for a minute or two before serving. Feel free to top those savory sons of with some sliced avocado or chopped cilantro if you give a about presentation.

SWEET SESAME TERIYAKI-STYLE SAUCE

yields 1 CUP

ingredients

• 2 TBL rice vinegar* 2 TBL rice vinegarf* 2 TBL rice vinegar* 2 TBL rice vinegar* 2 TBL rice vinegarr* 2 TBL rice vinegar* 2 TBL rice vinegar

• 2 tsp cornstarch or arrowroot powder* 2 tsp cornstarch or arrowroot powder

• optional *

• 2 TBL sesame seeds

instructions

1 In a small saucepan, mix together the soy sauce or tamari, broth, orange juice, vinegar, sweetener, sesame oil, ginger, and garlic and stir over medium-low heat. 2 In a small glass, mix together the cornstarch and water until the starch dissolves and isn’t clumpy as . Stir that into the saucepan and bring it all to a low simmer until the sauce starts to thicken up, about 2 minutes. Remove from the heat, stir in the sesame seeds if you want, and let that er cool. 3 Store it in the fridge up-to 1 week.

Szechuan Tofu Chili

Ingredients:

• 2 tablespoons Szechuan peppercorns
• 2 tablespoons canola oil
• 1 pound ground pork
• 2 teaspoons kosher salt, divided, plus more to taste
• 6 large shallots, finely chopped (about 1 1/4 cups)
• 6 garlic cloves, finely chopped (2 tablespoons)
• 1 (2-inch) piece fresh ginger, peeled and finely chopped (2 tablespoons)
• 2 (1/2-ounce) serrano or fresh green Thai chiles, seeded (if desired) and finely chopped (2 tablespoons)
• 1/4 cup doubanjiang
• 1/4 cup dry white wine
• 2 tablespoons soy sauce
• 1 (28-ounce) can crushed tomatoes
• 2 cups lower-sodium chicken broth
• 3 cups cooked black beans in cooking liquid
• 1 (16-ounce) package silken tofu, carefully cut into 1/2-inch cubes (about 2 cups)
• Sliced scallions, for garnish
• Hot steamed rice, for serving

Directions:

1. Grind Szechuan peppercorns in a mortar until finely ground. Set aside.

TAHINI DRESSING

ingredients

• 1 TBL citrus juice
• 1/2 tsp soy sauce or tamari
• 2 TBL toasted sesame oil
• 3 TBL olive oil

Instructions

Pour all the ingredients into a jar and shake that up. Taste and add more of

whateverthe you think it needs. Orange, lime, or lemon works best.

TEMPEH AND SPINACH CALZONES WITH ALMOND RICOTTA

yields 8 HAND-SIZE CALZONES

ingredients

• 2 tsp olive oil
• 8 ounces tempeh
• 1 yellow onion
• 1 TBL soy sauce
• 2 tsp fennel seeds
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 6 cup spinach
• 1 TBL lemon juice
• 3 clove garlic
• Red pepper flakes
• 1/3 cup sliced almonds, toasted
• 14 ounces extra-firm tofu, drained
• 2 clove garlic
• 1 TBL olive oil
• 1 TBL lemon juice
• ½ tsp salt
• 1/3 cup nutritional yeast
• Spray oil
• Quick Blender Marinara or Blender Red Sauce, for dipping

instructions

0 chop onion 1 Make the dough according to the directions because we’re not about to type that out again. Let it rise in one big ball and about 30 minutes before it’s ready, start making the filling. If you made the dough ahead of time and stuck that in the fridge, just pull it out to warm up as you start the filling. 2 Warm your oven up 475°F. Set aside a large baking sheet. 3 Make the filling: Grab a large skillet or wok and warm up the olive oil over medium heat. Using your hands, crumble in the tempeh in pieces no bigger than a nickel. Smaller is way better than big-ass chunks. Add the onion and sauté them together until the tempeh starts to brown, about 5 minutes. Sprinkle the soy sauce all over the pan, stir, then add the fennel seeds, dried basil, oregano, and thyme. Sauté for 30 seconds, then fold in the spinach, lemon juice, and garlic. If that pan starts looking a little dry, add a couple TBL of water to loosen that up instead of pouring in a -ton of added oil. Cook it up until the spinach is all wilted, about 2 more minutes. Turn off the heat and shake in some pepper flakes if you know you like that . 4 Make the almond ricotta: Throw the almonds, tofu, garlic, olive oil, lemon juice, salt, and nutritional yeast together in a food processor or blender and run that until the almonds are in tiny-ass pieces and all mixed up. No food processor? Just chop the almonds up into tiny pieces and mash the tofu up with your hands. Mix in everything and you are good to go. No excuses. 5 If you want the calzones to look extra fancy, you can layer the almond ricotta and the spinach/tempeh filling separately in the calzones. But if you could give 2 s about that, mix the ricotta into the pan of spinach/tempeh filling now and stir that until it’s all together. 6 Now assemble the goddamn things. Punch down the dough to let out all the gas (stop laughing) and knead it once or twice until it comes together into a ball. Cut that into 8 equal pieces. Grab one, and roll it, on a well-floured surface, into a vaguely round shape about .25 inch thick. Pile on about .5 cup of the filling on one half of the round. (If you kept the fillings separate, spoon in about 2 TBL of tempeh and ⅓ cup ricotta.) Wet all around the edge with a little water to help that er stick shut. Pull the dough over to form a half-moon and press down the edge to close it up. You can kinda roll the edge up a little and press down or press down with a fork to make a legit crimp around the edge. Repeat to make 8 calzones. 7 Cut 2 or 3 little vents on top of the calzones with a small knife and put the finished calzones on the baking sheet. Spray the tops with a little oil and bake those ers until they are nice and golden, 15 to 20 minutes. 8 Serve warm with some dipping sauce.

TEMPEH PEANUT NOODLES WITH

yields 4

ingredients

• 2 tsp toasted sesame oil
• 2 tsp lime juice
• 2 tsp soy sauce or tamari
• 1 tsp maple syrup or agave syrup
• 1 tsp chili-garlic paste or Asian-style hot sauce (optional)
• 12 ounces noodles
• 6 cup kale, sliced into bite-size pieces
• 1 tsp grapeseed oil
• 8 ounces tempeh
• 1 tsp soy sauce or tamari
• 1 TBL rice vinegar
• 2 TBL minced fresh ginger
• 3 clove garlic
• 1/2 cup sliced green onions

Instructions

1 First make the peanut sauce. In a medium glass, whisk together the peanut butter and water

TEX-MEX ENCHILADAS

yields 8 ENCHILADAS, ENOUGH FOR 4 TO 6 PEOPLE

ingredients

• 2 tsp olive oil
• 1 yellow onion, finely chopped
• 1 small green bell pepper, finely chopped
• 2 jalapeños, seeded and finely chopped
• 1 clove garlic
• 2 tsp ground cumin
• 1/4 tsp salt
• 1 1/2 cup vegetable broth
• 1 can (15 ounces) tomato sauce
• 1/4 cup cilantro
• 1 TBL lime juice
• 0.5 yellow onion
• 2 clove garlic
• 3 cup cooked pinto beans
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 2 cup fresh or frozen corn kernels
• 2 avocados
• 2 tsp lime juice
• 8 tortillas

Instructions

1 Make the ranchero sauce: In a medium saucepan, warm up the oil over medium heat. Add the onion and bell pepper and cook them all up until the onion starts to look a little brown, 5 to 7 minutes. Add the jalapeños, garlic, cumin, and salt and sauté all that delicious around for another minute. Add the broth and tomato sauce and let that all simmer together until it starts to thicken up a little bit, 20 to 30 minutes. Like it will look more like a sauce and less like a bunch of water, you know? Add the cilantro and lime juice and turn off the heat. Taste and add more garlic, cumin, lime juice, salt, whatever you think it’s missing. Leave this mother er covered on the stovetop while you’re making the rest of the enchiladas, or stick it in the fridge and use it up sometime that week. This should make about 3 cup.

TLTA SANDWICHES

yields 4 SANDWICHES ON REGULAR-SIZE LOAF BREAD

ingredients

• 8 ounces tempeh
• BACON-ISH MARINADE
• 1 1/2 cup vegetable broth
• 1/4 cup soy sauce or tamari
• 2 TBL apple cider vinegar
• 2 TBL liquid smoke
• 1 TBL blackstrap molasses
• 1 tsp smoked paprika
• 1 tsp onion powder
• 3 clove garlic, sliced
• 1 TBL olive oil
• Lettuce
• Sliced tomatoes, avocado, and red onion
• 8 slices bread, like sourdough, toasted
• Dijon mustard

Instructions

1 Slice the tempeh into planks about .25 inch thick and 2 inches long. No need to measure it out, just trust your 3rd grade teacher did an okay job with you and eyeball it.

TO-GO BREAKFAST BARS

yields 10 BARS

ingredients

• 2 cup rolled oats* 2 cup rolled oatse* 2 cup rolled oats* 2 cup rolled oats* 2 cup rolled oatsd* 2 cup rolled oats* 2 cup rolled oats* 2 cup rolled oats* 2 cup rolled oats* 2 cup rolled oats* 2 cup rolled oats or almond butter

• 1/4 cup olive oil* 1/4 cup olive oil * 1/4 cup olive oil

• 1 tsp vanilla extract

TOFU RICOTTA

yields 2 cup

ingredients

• 1 block (14 ounces) extra-firm tofu
• 1 TBL olive oil
• 1/2 tsp grated lemon zest
• 1 TBL lemon juice
• 1/4 tsp salt
• 3 to 4 clove garlic
• 1/4 cup nutritional yeast

Instructions

1 Pour the sunflower seeds into a food processor and run until that is in tiny-ass pieces.

2 Take the tofu out of its package and with your hands, squeeze out as much water as you can.

TOFU SCRAMBLE TACOS

yields 8 TACOS

ingredients

• 1 small crown broccoli
• 1 red bell pepper
• 1 yellow onion
• 1 carrot
• 4 clove garlic
• 1-2 jalapeños
• 1 TBL ground cumin
• 1 TBL chili powder
• 2 tsp dried oregano
• 2 tsp olive oil
• 1 block extra-firm tofu
• 2-3 tsp soy sauce
• 2 TBL lemon or lime juice
• 1/3 cup nutritional yeast
• 2 tsp hot sauce
• 8 tortillas

Instructions

1 Chop up the broccoli into pieces no larger than a nickel, aiming for about 2 cup.

TORTILLA SOUP

yields 4 AS A MAIN, 6 AS A SIDE

ingredients

• 1 yellow or white onion
• 1 carrot
• 1 bell pepper
• 1 to 2 jalapeños
• 4 clove garlic
• 1 TBL olive oil
• 2 1/2 tsp each ground cumin, dried oregano, and chili powder
• 1/8 tsp salt
• 1 can (14.5 ounces) low-salt diced tomatoes
• 1/4 cup tomato paste
• 5 cup vegetable broth
• 1 TBL lime juice
• 6-8 corn tortillas, cut into 1-inch squares
• 1 1/2 cup cooked chickpeas
• Toppings: Chopped cilantro, minced jalapeños, avocado, shake from the bottom of your
• tortilla chip bag

Instructions

1 Chop up the onion, carrot, and bell pepper into pieces about the size of a chickpea. Mince

Turkey Chili

Yield: 6 servings

Ingredients

• 1 tablespoon olive oil
• 2 pounds ground turkey
• 2 cups coarsely chopped onions
• 2 tablespoons chopped garlic
• 1 large sweet red pepper
• 1 cup chopped celery
• 1 jalapeno pepper
• 1 tablespoon oregano
• 2 bay leaves
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 cups canned diced tomatoes
• 2 cups chicken broth
• Salt and pepper to taste
• 2 15-ounce cans of red kidney beans, drained
• 2 cups shredded cheddar cheese
• 1 cup sour cream (optional)
• Sliced lime for garnish (optional)

Instructions

1. chop onions, garlic, peppers, celery
2. Heat the oil over high heat in a large heavy pot and add the turkey meat.
3. Cook until lightly browned, about 5 minutes, break up large lumps.
4. Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin.
5. Stir to blend well.
6. Cook for 5 minutes.
7. Add the tomatoes, chicken broth, salt and pepper.
8. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
9. Add the drained beans and cook, stirring occasionally, for 10 minutes longer.
10. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

TWICE-BAKED POTATOES

yields 6 PEOPLE AS A SIDE

ingredients

• 3 large russet (baking) potatoes (about 3 LBs total), scrubbed but with the skin still on
• 1 TBL olive oil
• 1/2 large yellow onion
• 3 cup kale or spinach
• 3 clove garlic
• 1 1/2 cup cooked white or navy beans
• 1/3 cup unsweetened nondairy milk
• 2 TBL lemon juice
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Spray oil

Instructions

0 chop onion

VEGETABLE PAD THAI WITH DRY-FRIED TOFU

yields 4

ingredients

• 3 TBL water
• 3 TBL brown sugar
• 3 TBL tomato paste
• 3 TBL rice vinegar
• 14 ounces rice noodles
• 1 medium crown of broccoli
• 1/3 cup sliced shallots
• 4 clove garlic
• 1 cup sliced green onions
• 1/4 cup roughly chopped cilantro
• 2 tsp neutral-tasting oil
• Dry-Fried Tofu
• 2 cup thinly sliced cabbage
• 1 carrot, thinly sliced into matchsticks
• 1 cup bean sprouts
• peanuts
• Lime wedges

Instructions

1 Mix together all the stuff for the sauce in a medium glass.

VEGETABLE POT PIES

yields 4 INDIVIDUAL POT PIES OR ONE 9-INCH PIE

ingredients

• 2 tsp olive oil 0.5 yellow onion

• 1 carrot carrot

• 1 cup frozen peas* 1 cup frozen peas* 1 cup frozen peas* 1 cup frozen peas* 1 cup frozen peast* 1 cup frozen peas* 1 cup frozen peas* 1 cup frozen peas* 1 cup frozen peas* 1 cup frozen peas* 1 cup frozen peasw* 1 cup frozen peas* 1 cup frozen peas

VEGETABLE-NOODLE SOUP WITH GINGER MISO BROTH

yields 2 BIG-ASS BOWLS OR 4 SIDES

ingredients

• 4 inches fresh ginger
• 2 big clove garlic
• 1 carrot
• 6 cup vegetable broth or water
• 10 sprigs cilantro
• 8 ounces soba, udon, or rice noodles
• 1/4 tsp soy sauce or tamari
• 1 1/4 cup broccoli cut into bite-size pieces
• 1 1/2 tsp red miso paste
• 1 carrot, cut into thin matchsticks
• 1 cup snow peas cut into matchsticks
• 1/3 cup thinly sliced green onions
• Your favorite condiments

Instructions

1 To make the broth, peel the ginger by scraping the skin off with a spoon. Cut the ginger

VIETNAMESE RICE NOODLE SALAD

yields 4 AS MAIN, 6 AS A SIDE

ingredients

• 6 3/4 oz maifun or thin rice noodles
• 0.5 head lettuce
• 2 medium carrots
• 1 cucumber
• 1 cup mint leaves
• 1 cup basil leaves
• 1 cup cilantro
• 1 cup green onions
• Toasted Sesame Dressing, with 1 clove minced garlic added for an extra special something
• 1/2 cup salted, roasted peanuts, finely chopped
• Lime wedges, for serving

Instructions

0 chop lettuce, cilantro, green onion; cut carrots, cucumber into matchsticks; slice mint and basil

WARM THE UP MINESTRONE

yields 4 TO 6

ingredients

• 2 tsp olive oil

• 1 onion onion* 1 onion onionc* 1 onion onion

• 3 ribs celery ribs celery

• 1 large potato or turnip, cut into dice-size pieces* 1 large potato or turnip, cut into dice-size piecesr* 1 large potato or turnip, cut into dice-size pieces* 1 large potato or turnip, cut into dice-size pieces

• 1 pinch of red pepper flakes* 1 pinch of red pepper flakes * 1 pinch of red pepper flakes

WATERMELON HIBISCUS COOLERS

yields 4 GLASSES

ingredients

• 6 cup cubed watermelon* 6 cup cubed watermelone* 6 cup cubed watermelon* 6 cup cubed watermelon
• 2-3 tsp agave syrup or your favorite liquid sweetener

instructions

1 Throw the watermelon on a rimmed baking sheet and put it in the freezer for at least 1 hour. 2 When the watermelon is nice and frozen, add it to a blender with the rest of the ingredients. Blend that all up until it is smooth. Taste and add more sweetener if you think it needs it.

WATERMELON-STRAWBERRY TEQUILA PUNCH

yields 18 cups

ingredients

• 1 big seedless watermelon (about 16 LBs) big seedless watermelon (about 16 LBs)

• 4 cup strawberries (about 1 LB)* 4 cup strawberries (about 1 LB)r* 4 cup strawberries (about 1 LB)* 4 cup strawberries (about 1 LB)

• 1 1/2 cup tequila

• optional *

• 1 TBL of your favorite liquid sweetener like agave syrup

instructions

1 Halve the watermelon lengthwise and scoop out all the flesh into a big container with high sides. You want to use this container again to mix everything up, so choose wisely or you’ll have more dishes. Working in batches, unless is you have the biggest blender of all time, puree all the watermelon up. 2 As you go, strain the watermelon juice through a fine-mesh sieve or some cheesecloth to get rid of all that grainy . Strain it into the big container from before. You should get about 12 cup juice. 3 Take 2 cup of that juice and throw it in the blender with the strawberries and lime juice. Puree that er until smooth. You can strain this too if you want, but we kinda like the strawberry bits in the punch so we just pour it right in the watermelon juice container. You do you. 4 Stick this in the fridge and only stir in the sparkling water and tequila right before you serve. If it isn’t sweet enough because you got some garbage fruit, then stir in the agave. Serve cold with plenty of ice or frozen fruit to keep it cold.

WEDDING SOUP WITH WHITE BEAN BALLS AND KALE

yields 6 PEOPLE WHO CAME HUNGRY

ingredients

• 1 large yellow onion
• 3 cup cooked white or cannellini beans
• 1/2 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 tsp each dried thyme, basil, and oregano
• 1/2 tsp grated lemon zest
• 1 tsp olive oil
• 2 carrots
• 2 ribs celery
• 3 clove garlic
• 1 cup small dried pasta
• 9 cup vegetable broth
• 1 TBL fresh lemon juice
• 4 cup kale or other dark, leafy greens
• 1/4 tsp each Salt
• pepper
• 1/4 cup fresh parsley or basil

Instructions

0 chop carrots and celery

WHIPPED CREAM

yields 5 cups

ingredients

• 1 can (13.5 ounces) coconut milk, well chilled
• 2 TBL powdered sugar
• ½ tsp vanilla extract (Optional)

instructions

1 You need some electric beaters or a stand mixer to do this. Stick the bowl and the beaters in the freezer for 15 minutes.

2 Take them out after 15 minutes and grab the coconut milk from the fridge without shaking it up. Open up the can and scoop out all the thick white cream on the surface and put it in the chilled bowl. Leave that clearish liquid in the can and use it for a smoothie or something later. You don’t need that now. Sift in the powdered sugar so that there aren’t any chunks and add the vanilla.

WHITE BEAN AND RED LENTIL BURGERS

yields 8 LARGE BURGER PATTIES

ingredients

• 1/3 cup red lentils
• 2/3 cup water
• 3 cup cooked white beans
• 0.5 red onion
• 3 clove garlic
• 1 jalapeño, minced
• 1/2 cup breadcrumbs
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp seasoning blend
• 1 tsp ground cumin
• 1 TBL olive oil
• 1/2 tsp salt
• Grated zest of .5 lime
• Cooking spray
• Burger fixings, like buns, lettuce, tomato, onions, etc.

Instructions

0 chop onion

WHITE BEAN AND ROSEMARY HUMMUS

ingredients

• 1/4 cup vegetable broth or water
• 3 TBL balsamic vinegar
• 2 clove garlic
• 1 TBL minced fresh rosemary

Instructions

1 Add everything to a food processor or blender and let that run until it’s nice and

creamy. You know, aim for hummus-like. You could do this by hand with a potato masher but

it will take a while even if you are ripped.

2 Let it sit for 30 minutes in the fridge before serving so all those flavors can get acquainted.

WHITE SANGRIA WITH MIDSUMMER PEACHES

ingredients

• 1 bottle (750ml) white wine
• ½ cup brandy
• 4 white or yellow peaches, cut into slices
• 1 lemon, sliced into rounds
• 0.5 cucumber, sliced into rounds
• 1 bottle (750ml) sparkling white wine or 2 cup sparkling water

instructions

1 In a big container or pitcher, stir together the wine, brandy, and fruit. (Don’t 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 wine or water and serve chilled with all the fruit still floating around.

WHOLE WHEAT BANANA PANCAKES

yields 12 PANCAKES

ingredients

• 2 1/2 cup all-purpose flour
• 2 TBL brown or white sugar
• 2 tsp baking soda
• 1/2 tsp salt
• 2 cup nondairy milk (like almond)
• 1 small banana, mashed
• 1 TBL Grapeseed oil

Instructions

1 In a big bowl, whisk together the flour, sugar, baking soda, and salt. Make a crater in the

middle and add the milk and mashed up banana. Mix that all together until there are no more

WHOLE WHEAT BISCUITS

yields 8 BISCUITS

ingredients

• 1 cup almond or other nondairy milk
• 1/2 tsp apple cider vinegar
• 2 1/2 cup flour
• 1 TBL baking powder
• 2 tsp sugar
• 1/2 tsp salt
• 1/4 cup butter

Instructions

1 Crank your oven to 425°F. Line a baking sheet with some parchment paper.

2 Mix together the milk and vinegar in a small glass and set it out of the way for a minute.

WILTED GREENS

yields 2 AS A SIDE

ingredients

• 1 bunch hearty, dark, leathery greens like kale or collards bunch hearty, dark, leathery greens like kale or collards

• 1/2 tsp olive or grapeseed oil* 1/2 tsp olive or grapeseed oil* 1/2 tsp olive or grapeseed oil* 1/2 tsp olive or grapeseed oil* 1/2 tsp olive or grapeseed oilice

• 1 tsp soy sauce or tamari

instructions

1 Remove the tough stems and slice the greens into strips about 1 inch wide and 2 inches long. You should aim for around 6 cup. This might seem like way too many greens, but they’ll cook down to nothing. Trust. 2 Grab a big wok or skillet and heat up the oil over medium heat. Add the greens and toss them around until everything has a little oil on it and cook for about 30 seconds. 3 Add the water, garlic, lemon juice, and soy sauce and then keep tossing those greens around so that it all cooks down. This shouldn’t take more than a minute and a half. Once all the greens are wilted, turn off the heat and serve.

YELLOW SPLIT PEA AND GREEN ONION LETTUCE WRAPS

yields 12 TO 14 LETTUCE WRAPS

ingredients

• 1 1/2 cup yellow split peas
• 3 cup water
• Salt
• 2 TBL soy sauce or tamari
• 2 TBL water
• 2 TBL rice vinegar
• 1-2 tsp of your favorite Asian-style hot sauce
• 1 tsp toasted sesame oil
• 1 tsp of your favorite liquid sweetener
• 2 tsp neutral-tasting oil
• 1/2 cup shallots or yellow onion
• 2 tsp minced fresh ginger
• 1 cup minced green onions
• 2/3 cup shredded carrot
• 3 TBL rice vinegar
• 1 1/2 tsp soy sauce or tamari
• 1 1/2 tsp toasted sesame oil
• 1 head of lettuce such as romaine or red leaf

Instructions

1 Rinse the peas well and then throw them in a medium pot with the water and a pinch of salt

ZUCCHINI ROLLUPS

yields 18 TO 24, DEPENDING ON THE SIZE OF YOUR ZUCCHINI

ingredients

• 3 medium zucchini
• Creamy Pesto Dip
• 2 carrots, cut into 2-inch matchsticks
• 1 cucumber, cut into 2-inch matchsticks
• 1 red bell pepper, cut into 2-inch matchsticks
• 2 green onions, cut into thin strips, or a handful of chives

Instructions

1 Chop the ends off of your zucchini so they are about the same length. Use a wide vegetable peeler or a sharp knife to cut wide planks of the zucchini lengthwise. Think lasagna noodle for the shape and the thickness, but a little thinner is cool, too. You should get 7 or 8 from each, depending on the zucchini.