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.

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.

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.

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: Grind Szechuan peppercorns in a mortar until finely ground.

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.

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.

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.

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 .

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.

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 chop onions, garlic, peppers, celery Heat the oil over high heat in a large heavy pot and add the turkey meat.

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.

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.

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.

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.

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.

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.

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.

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.