Ingredients

1 cup mazola oil 3 eggs 1 tsp soda 2 tsps cinnamon 2 cups flour 2 cups pumpkin 2 cups sugar 1/2 tsp salt 2 tsps powdered sugar

Cream Cheese Frosting:

8 oz. softened cream cheese 1/2 stick margarine 1/2 tsp vanilla 1 1/4 Cup powdered Sugar (sifted)

Instructions

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

5-SPICE FRIED RICE WITH SWEET POTATOES

yields 4 AS A SIDE

ingredients

• 1 medium sweet potato (¾ to 1 LB)
• 2 tsp neutral-tasting oil (Grapeseed/peanut/sesame)
• 2 TBL water
• 1/2 small yellow onion
• 1 carrot carrot
• 1/4 tsp Chinese 5-spice powder
• 1 to 2 clove garlic to 2 clove garlic
• 1 1/2 TBL soy sauce or tamari
• 1 TBL rice vinegar
• 1 tsp chili paste or an Asian-style hot sauce like Sriracha
• 4 cup cooked short-grain brown rice that’s been chilled for a couple hours
• 1 cup bitter greens (watercress/mustard/arugula)
• 1/2 cup sliced green onions
• 1 cup frozen green peas, thawed

instructions

0 chop onion, carrot, and greens no bigger than a quarter

Meatballs Marsala with Egg Noodles and Chives

ingredients

• TBL olive oil
• 2 TBL butter
• 1 small yellow onion
• 1 tsp salt
• 1/2 cup panko
• 1 large egg
• 1/4 cup milk
• 1/4 cup dry Marsala
• 3 TBL butter
• 3 TBL flour
• 1 3/4 cup chicken stock
• 1/4 cup heavy cream
• 12 oz egg noodles
• 1 TBL butter
• 4 tsp chives

Almond Caesar Salad with

Yields 4 Side Salads

Ingredients

• 1/3 cup sliced or slivered almonds
• 1 TBL capers
• 1 handful croutons

Instructions

1. Chop up the lettuce.

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

3. Chop up the garlic.

4. When the almonds feel soft, blend them in a food processor or blender with the soaked water, garlic, olive oil, lemon juice, mustard, and vinegar.

Apple Baked Beans

Yields 6 as a Side

Ingredients

• 1 1/2 cup dried white beans
• 2 tsp olive oil
• 0.5 yellow onion
• 1 clove garlic
• 1 can (15 ounces) low- or no-salt tomato sauce
• 1 TBL molasses
• 2 tsp soy sauce or tamari
• 1 rosemary sprig
• 2 1/2 cup vegetable broth

Instructions

1. Chop onion and apple.

2. Sift through the beans and pick out any that look damaged. Soak them in a large bowl with water overnight.

Apple-Coconut Bundt Cake

Yields 1 Cake, Enough for 6 to 8 People

Ingredients

• 1 lb apples
• 2 TBL plus 3 cups whole wheat pastry or all-purpose flour
• 1 can (14 ounces) coconut milk, about 1.5 cups
• 2/3 cup unsweetened plain milk
• 2 TBL grapeseed or olive oil
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2 tsp vanilla extract
• 1 TBL apple cider vinegar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground clove or cardamom
• 1 cup finely shredded unsweetened coconut
• Powdered sugar
• Whipped cream

Instructions

1. Peel and core apples, cut into small cubes no larger than a dime (about 3 cups).

Apple-Onion Focaccia

Yields 1 Loaf of Bread

Ingredients

• 2 tsp plus 2 TBL olive oil

• 1 TBL fresh thyme or rosemary

• Everyday Pizza Dough

• 1 TBL unsweetened nondairy milk of your choice

• Balsamic Dipping Sauce (optional)

  • 3 TBL balsamic vinegar
  • Fresh parsley
  • 1 pinch of red pepper flakes

Instructions

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

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

Artichoke Dip

Yields 2 Cups, Enough for 4 People

Ingredients

• 3 cloves garlic
• 1/2 cup unsweetened plain nondairy milk
• 1 1/2 tsp soy sauce
• 1/4 cup sliced almonds
• 1 can (14 ounces) water-packed artichoke hearts, drained and rinsed
• 2 TBL flour
• 2 TBL olive oil
• 1/2 cup vegetable broth
• 1 cup fresh spinach
• 1/4 cup nutritional yeast
• 1 TBL lemon juice

Instructions

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

Baked Okra and Potato Hash

Yields 2 to 3 as a Side

Ingredients

• 1 lb yellow or red potatoes
• 1/2 yellow onion
• 1 lb okra
• 2 tsp olive oil
• 2 TBL cornmeal
• 1 dash ground pepper
• 1/4 tsp salt
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 425°F.

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

3. In a large bowl, toss the potatoes, onion, and okra with olive oil, cornmeal, ground pepper, salt, and paprika.

Baked Rice and Leek Cakes

Yields 24 Cakes, Enough for 6 to 8 People

Ingredients

• 12 ounces extra-firm silken tofu
• 1 TBL rice vinegar
• 1 TBL toasted sesame oil
• 1 TBL soy sauce or tamari
• 1 tsp neutral oil, such as grapeseed
• 2 cups diced leeks
• 1/2 cup minced chives or green onions
• 1 TBL minced fresh ginger
• 2 cloves garlic
• 2 1/2 cups cooked short-grain white or brown rice
• 1 1/4 cups panko bread crumbs
• Spray oil
• Sweet Sesame Teriyaki-Style Sauce

Instructions

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

Modifications

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

Baked Spanish Rice

Yields 4 to 6 as a Side or 8 as Burrito Filling

Ingredients

• 2 tomatoes
• 3 cloves garlic
• 1 jalapeño
• 1 TBL tomato paste
• 1 cup green peas
• 1 TBL lime juice
• Cilantro

Instructions

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

Modifications

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

Baked Spicy Plantain Chips

Yields 4 to 6 (About 30 Chips, Depending On The Size)

Ingredients

• 1 green plantain
• 1 TBL olive or grapeseed oil
• 1/4 tsp cayenne pepper
• 1/4 tsp salt

Instructions

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

Modifications

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

Baked Spring Rolls

Yields 12 Rolls (Depending On The Size Of The Wrappers You Grab)

Ingredients

• 2 tsp neutral oil, such as grapeseed
• 1 cup sliced shiitake or button mushrooms
• 1 carrot, cut into thin matchsticks
• 1 large rib celery, cut into thin matchsticks
• 1 head of napa or green cabbage, cut into bite-size strips (about 4.5 cups)
• 1/4 cup minced green onions
• 1 cup cooked glass noodles
• 1 1/2 TBL soy sauce or tamari
• 1 TBL rice vinegar
• 1/4 tsp black pepper
• 12 large spring roll wrappers
• Spray oil
• Dipping Sauce (Optional)
  • 1 TBL soy sauce or tamari
  • 1 TBL rice vinegar
  • 1 TBL water
  • 1 tsp Asian-style hot sauce
  • 1 tsp toasted sesame oil
  • 1 tsp agave syrup
  • 1 clove garlic

Instructions

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

Baked Ziti with Spinach

Yields 4 to 6 People

Ingredients

• 1 can (14 ounces) water-packed artichoke hearts, drained and rinsed
• 12 ounces firm silken tofu, drained
• 1/4 cup sliced almonds
• 3 TBL nutritional yeast
• 2 TBL lemon juice
• 3 cloves garlic, 2 whole and 1 minced
• 1/4 tsp salt
• 2 tsp olive oil
• 0.5 yellow onion
• 4 cups spinach
• Squeeze of lemon juice
• 1 pinch salt
• 1/4 cup fresh basil
• 1 LB pasta, cooked
• 3 cups Quick Blender Marinara or Blender Red Sauce
• 3 TBL bread crumbs
• 1 TBL nutritional yeast
• 1/4 tsp garlic powder
• 1 TBL olive oil

Instructions

1. Chop the onion.

Baked Zucchini Chips

Yields 4 to 6, about 30 chips, depending on the size

Ingredients

• 1 medium zucchini, about 4 inches long and 1.5 inches wide
• 1 TBL flour
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 pinch salt

Instructions

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

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

Banana and Coconut Pops

Yields 5 cups of filling, enough for 10 pops

Ingredients

• 6 ripe bananas
• 1 cup canned coconut milk
• 1 1/2 cups nondairy yogurt
• 3 TBL maple syrup or agave syrup
• 2 TBL orange juice
• 1 TBL ground cinnamon
• 2 tsp vanilla extract

Instructions

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

Modifications

use coconut yogurt

Simple Banana Cream Pie

Ingredients

• 1 1/2 cups flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup butter
• 2 tablespoons olive or grapeseed oil
• 2-3 tablespoons almond milk
• 1/4 cup cornstarch or arrowroot powder
• 1/4 cup sugar
• 1 pinch salt
• 1 can (13.5 ounces) coconut milk
• 1 cup plain almond or other nondairy milk
• 1 1/2 teaspoons vanilla extract
• 3 large ripe bananas
• Whipped Cream

Instructions

1. Prepare the crust:

BARLEY-STUFFED PEPPERS

Yields: 4 stuffed peppers

Ingredients

• 2 tablespoons olive oil
• 1/2 onion
• 2 ribs celery
• 1 carrot
• 3 to 4 cloves garlic
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried oregano
• 1 cup pearled barley
• 1 tomato
• 2 tablespoons sherry vinegar or red wine vinegar
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 4 bell peppers, any color
• 1 1/2 cups cooked kidney or white beans
• 1/4 cup fresh parsley

Instructions

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

Modifications

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

BASIC BALSAMIC AND WHITE WINE VINAIGRETTE

Ingredients

• 1 clove garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 2 tablespoons white wine vinegar
• 1/4 cup olive oil

Instructions

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

Enjoy your Basic Balsamic and White Wine Vinaigrette!

BASIC MAPLE GRANOLA WITH ADD-IN IDEAS

Yields: 5 cups

Ingredients

• 3 cups rolled oats
• 1/2 cup sunflower seeds
• 1/2 cup almonds
• 1/4 cup uncooked millet
• 1/2 cup maple syrup
• 1/3 cup olive oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup dried cranberries (optional)

Instructions

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

Add-In Ideas

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

Modifications

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

Enjoy your homemade maple granola with endless customization options!

BASIC VINAIGRETTE

Ingredients

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

Instructions

1. Pour all the ingredients into a jar.
2. Shake vigorously to emulsify the vinaigrette.
3. Taste and add more of whatever you think it needs.
   • You can switch out the vinegars to find your favorite combo.
   • To add more flavor, mix in 1 teaspoon of your favorite dried herb or herb blend and shake it in.

Modifications

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

Enjoy your homemade Basic Thug Kitchen Vinaigrette!

BBQ BEAN BURRITOS WITH GRILLED PEACH SALSA

Yields: 6 BIG-ASS BURRITOS

Ingredients

• 3 tablespoons tomato paste
• 3 to 4 cloves garlic
• 4 chipotle peppers in adobo sauce, plus 1 tablespoon of the sauce
• 1/4 cup vegetable broth or water
• 2 tablespoons orange juice
• 2 tablespoons light brown sugar
• 1 tablespoon molasses
• 1 teaspoon soy sauce or tamari
• 3 cups cooked pinto beans
• 6 flour tortillas
• Baked Spanish Rice
• Shredded lettuce
• Grilled Peach Salsa
• Sliced avocado

Instructions

1. Make the BBQ beans:

BBQ BEAN SLIDERS WITH CELERY SEED SLAW

Yields: 12 SLIDERS OR 6 BURGERS

Ingredients

Burgers

• 3 cups cooked kidney beans (or two 15-ounce cans, drained and rinsed)
• 1 1/2 cups grated zucchini (about 2 medium)
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons soy sauce or tamari
• 2 teaspoons liquid smoke
• 1 teaspoon seasoning blend
• 1/2 cup bread crumbs (any kind you have on hand)
• Spray oil

Slaw

• 1/2 pound cabbage, sliced into thin strips (about 4 cups)
• 1 carrot, shredded (about 1/4 cup)
• 1/4 cup finely chopped green onions
• 1/4 teaspoon salt
• 3 tablespoons rice vinegar
• 1 tablespoon olive or grapeseed oil
• 1/4 teaspoon celery seed
• BBQ Sauce
• 12 slider buns or 6 regular buns

Instructions

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

Make the burgers

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

Make the slaw

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

Assemble the burgers

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

Modifications

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

BIG-ASS SALAD BOWL

yields 1 BIG-ASS SALAD, ENOUGH FOR 6 TO 8 PEOPLE

ingredients

• 10 cup mixed greens
• 1 cucumber, cut into thin rounds
• 2 ribs celery
• 2 medium tomatoes
• 2 carrots, shaved into thin strips with your veggie peeler
• 1 avocado
• 1/2 medium red onion, sliced into thin strips
• 2 small beets, roasted and cut into cubes or matchsticks
• 1/4 cup fresh herbs
• 1 1/2 cup cooked beans, such as garbanzo, kidney, or black beans
• Whatever dressing you are feeling
• Salt and Black pepper

Instructions

0 chop celery and tomatoes and herbs; slice avacado

BISCUITS AND GRAVY

yields 4 TO 6

ingredients

• 1 1/2 cup green or brown lentils
• 5 cup water
• Salt
• 1/2 small onion
• 1 tsp olive oil
• 1 tsp dried thyme
• 2 clove garlic
• 1/8 tsp ground pepper
• 1 TBL flour
• 1 cup vegetable broth
• 1 tsp soy sauce or tamari
• 1 tsp paprika
• 1/2 tsp sherry or red wine vinegar
• Whole Wheat Biscuits

Instructions

0 mince garlic and dice onion

BLACK BEAN AND CORN SALAD

yields 4 PEOPLE, OR A BADASS SIDE AT A GRILL-OUT

ingredients

• 2 medium red or orange bell peppers
• 0.5 red onion
• 2 tsp olive oil
• 3 cup cooked black beans
• 1 jalapeño, seeded and minced optional
• 1/3 cup cilantro

instructions

0 chop cilantro; Chop the bell peppers and onion up until they are about the size of beans.

1 Grab a medium skillet or wok and heat up the oil over medium heat. Add the onion and cook for 2 minutes to soften up. Add the bell peppers and cook for a minute more. Add the garlic, chili powder, cumin, and salt and cook for an additional 30 seconds. remove from heat.

BLACK BEAN TORTAS WITH COCONUT CHIPOTLE MAYO

yields 4 TORTAS

ingredients

• 1 cup canned coconut milk
• 1/3 cup of your favorite chipotle hot sauce
• 1/4 cup olive oil
• 1 TBL ground chia seeds
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1 pinch salt
• 1 tsp oil
• 1 yellow onion
• 3 clove garlic
• 1 TBL chili powder
• 3/4 tsp ground cumin
• 3 cup cooked black beans
• 1 1/2 cup vegetable broth
• 1 tsp lime juice
• Salt to taste
• 4 crusty rolls, split and toasted
• Lettuce
• Sliced tomatoes
• Sliced red onion
• Sliced avocado

Instructions

0 chop onion

BLACKBERRY-LEMON BUCKLE

yields 1 CAKE, ENOUGH FOR 6 TO 8 PEOPLE

ingredients

• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 3 TBL olive or grapeseed oil
• 1 cup unsweetened plain nondairy milk
• 1 tsp lemon juice or apple cider vinegar
• 1 TBL loosely packed grated lemon zest
• 1/3 cup granulated sugar
• ¼ cup olive or grapeseed oil
• 1 tsp vanilla extract
• 1 ¼ cup whole wheat pastry or all-purpose flour
• ½ cup oat flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 2 cup fresh or frozen blackberries

instructions

1 Heat up the oven to 375°F. Grease and flour a 9-inch springform cake or deep-dish pie pan.

BLACKBERRY-MINT SPIKED LEMONADE

yields 6 cup

ingredients

• 2 lemons into chunks lemons into chunks
• 15 large mint leaves
• 0.25 to .5 cup sugar
• 2 cup fresh or frozen blackberries
• 3/4 cup bourbon

instructions

0 chop lemons

1 Throw the lemon chunks, mint, .25 cup sugar, blackberries, and water into the blender and let it go until everything is chopped up, about 1 minute. Use a fine-mesh strainer/sieve or some cheesecloth to strain out all the chunky bits when you pour it into a pitcher. Mix in the bourbon to taste. Add the rest of the sugar.

BLENDED EARL GREY LATTES

yields 2 TALL DRINKS

ingredients

• 2 cup vanilla almond milk
• 1/2 cup water
• 4 bags Earl Grey tea
• 1-2 tsp maple syrup or agave syrup
• 2 cup ice cubes
• 0.5 banana, cut into chunks and frozen

Instructions

1 In a small saucepan, heat the almond milk and water over medium heat until it starts to

bubble around the edges. Turn off the heat and add the tea bags. Let them steep for 10

BLENDER RED SAUCE

yields 5 cup

ingredients

• 2 red bell peppers
• 1 can (15 ounces) no-salt-added tomato sauce
• 2 clove garlic

Instructions

0 roast bell peppers

1 Throw all that in a blender and run it until the sauce looks saucy. You know what the that means. This will keep in the fridge for 2 weeks, no problem.

Modifications

Optional, but way worth it. Learn how to roast those ers up.

BLUEBERRY SAUCE

yields 1 CUP

ingredients

• 2 TBL sugar* 2 TBL sugari* 2 TBL sugar* 2 TBL sugar* 2 TBL sugarextract

• 2 large pieces lemon zest

instructions

1 Throw everything together in a small saucepan over medium-low heat. It may not look like enough liquid, but once the berries start breaking down you’ll see what the is up. Stir it around, smashing some berries with your spoon as you go. Bring the pot to a simmer and let it go for about 10 minutes so the berries really break down and the sauce thickens a bit. Take out the lemon zest, pour the sauce into a glass or bowl, and let that cool for 5 to 10 minutes. It will get thicker as it cools.

BLUEBERRY WALNUT LAVENDER SCONES

yields 12 SCONES. BEST SERVED THE DAY THEY ARE MADE.

ingredients

• 1 cup flour
• 1 TBL baking powder
• 1 tsp vanilla extract
• 1/2 cup walnuts

instructions

1 Crank your oven to 425°F. Line a baking sheet with parchment paper or foil. 2 In a large bowl, mix together the flour, baking powder, sugars, and salt. Cut the oil into the flour using your hands until it all looks kind of grainy and there are no large chunks left. Stir in the mother lavender. 3 Make a well in the center of the flour mixture and pour in the almond milk and vanilla. Mix it together until it is almost all the way combined but stop short. Fold in the berries and walnuts but be careful not to overmix. 4 Scoop out the dough in .5-cup measurements and plop onto the baking sheet. Brush with almond milk and sprinkle with white sugar. Bake until they look a little golden around on the bottom, 12 to 15 minutes.

BOOZY WATERMELON AND PAPAYA SALAD

yields 4 TO 6 PEOPLE

ingredients

• 2 TBL lime juice* 2 TBL lime juice* 2 TBL lime juice* 2 TBL lime juice* 2 TBL lime juicel* 2 TBL lime juice* 2 TBL lime juice
• 1 small watermelon* 1 small watermelonl papaya

0.5 red onion, thinly sliced

• optional *

• 1 jalapeño, seeded and diced jalapeño, seeded and diced

• 1/4 cup cilantro* 1/4 cup cilantro

instructions

0 chop watermelon (about 3 LBs/5 cup) and papaya(about 2 LBs/4 cup) into quarter-size cubes; chop cilantro 1 First make the dressing: In a small glass, mix together the lime juice, tequila, vinegar, oil, and agave. 2 Now the salad: In a large bowl, gently mix together the watermelon, papaya, red onion, and jalapeño (if using). You can’t be rough with this or it will fall apart. 3 Pour the dressing over the whole bowl and fold in the cilantro and salt as you stir that all up. Serve that right away.

BRAISED RADISH BITES

yields 4 PEOPLE

ingredients

• 1 bunch of radishes (about 10 globes) bunch of radishes (about 10 globes)

• 2 tsp olive oil* 2 tsp olive oil * 2 tsp olive oil* 2 tsp olive oil* 2 tsp olive oil vinegar

• 1 pinch salt Parsley, for garnish optional

instructions

1 Radishes are dirty little ers, so make sure to rinse the hell outta them before you get cooking. Trim off the greens from the radishes and slice the globes into halves if they’re about the size of Ping-Pong balls and into quarters if they’re big as . 2 In a medium skillet, heat the oil over medium heat. Add the shallots and sauté until they start to look brownish, about 5 minutes. Add the radishes to the pan with a cut side facing down. Cook the radishes without touching them for about 5 minutes. I know you wanna with them, but just let them chill. After 5 minutes, add the water, vinegar, and salt. 3 Cover the pan and let the radishes continue to cook until the liquid has evaporated from the pan and the radishes are tender, 8 to 10 minutes. No lid for the pan? Just cover it with some foil. Garnish with some parsley, if you like, and serve up.

BRAISED WINTER CABBAGE AND POTATOES

yields 4 TO 6 AS A SIDE

ingredients

• 1 small head of green cabbage (about 1 LB)
• 0.5 yellow onion
• 3 carrots
• 1 cup vegetable broth
• 2 TBL olive oil
• 0.5 LB small white or golden potatoes
• 3 clove garlic
• 1 TBL fresh rosemary
• Salt
• pepper
• 1 TBL lemon juice

Instructions

1 Heat your oven to 350°F.

2 Chop the cabbage in half and slice into wedges no thicker than 2 inches. If it has an extra

BREAKFAST GREENS

yields 2 TO 4 AS A SIDE

ingredients

• 1 1/2 tsp maple syrup or agave syrup
• 1 tsp tomato paste
• 1 tsp liquid smoke
• 2 tsp soy sauce
• 2 tsp olive or grapeseed oil
• 8 ounces tempeh
• 2 clove garlic
• 1 1/2 tsp seasoning blend
• 1 bunch kale
• 2 TBL lemon juice

Instructions

0 mince garlic; cut kale into 2-inch strips (about 7 cup)

1 In a small glass, mix together the broth, maple syrup, tomato paste, liquid smoke, and 1

BREAKFAST TEMPEH AND POTATO TACO BAR

ingredients

• small yellow or red potatoes
• 8 ounces tempeh
• 1 large red bell pepper
• 0.5 yellow onion
• 1/4 cup vegetable broth or water
• 2 tsp olive oil
• 1 TBL lime juice
• 2 clove garlic
• 1 TBL chili powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 8 to 10 tortillas
• Toppings: salsa, hot sauce, shredded lettuce, avocado slices or guacamole, cilantro, lime wedges, jalapeño slices

Instructions

1 Warm up your oven to 400°F. Grab a 9 by 13-inch baking pan, like what you might use for lasagna, and set it aside.

BROWN RICE BOWL WITH EDAMAME AND TAMARI SCALLION SAUCE

yields 4 TO 6

ingredients

• 1 cup sliced green onions
• 1/4 cup rice vinegar
• 2 TBL orange juice
• 4 tsp toasted sesame oil
• 1 tsp tamari or soy sauce
• 1 Pot Brown Rice
• 4 cup shelled edamame
• 1/3 cup sliced almonds (optional)

Instructions

1 Make the sauce: Throw everything into a food processor or blender and let it run until the

BRUSCHETTA

yields 5 cup TOPING, ABOUT 16 BITES, ENOUGH FOR 2 TO 4 PEOPLE

ingredients

• 5 fist-size tomatoes
• 1/4 cup fresh basil (10 to 12 leaves)
• 2 tsp lemon juice
• 2 tsp balsamic vinegar
• 2 tsp olive oil
• 1/8 tsp salt
• 1 clove garlic
• Crusty bread slices, toasted

Instructions

0 chop tomatoes

1 Mix all that together (except the bread, dumbass) in a medium bowl and let it chill in the fridge for 30 minutes so all the flavors can hang out and get to know each other. Taste and then add more of what you think it needs. You do you.

BUFFALO LETTUCE BITES

ingredients

• 3 cup cooked chickpeas
• butter, or green leaf lettuce, something that can hold a scoop
• Buffalo Sauce, for serving

Instructions

0 chop celery

1 Dump the chickpeas in a food processor until they’re nice and chopped up. Dump the mashed chickpeas into a big bowl. Throw in the celery, carrot, red onion, garlic, lemon juice, red wine vinegar, olive oil, salt, and pepper and stir. Taste and adjust the seasoning how you like.

BUFFALO PIZZA

yields 2 INDIVIDUAL PIZZAS

ingredients

• 1 TBL all-purpose
• 1 TBL apple cider vinegar
• 3/4 cup hot sauce
• 2 tsp olive oil
• 8 ounces tempeh, crumbled
• 1/4 cup yellow onion
• 1 clove garlic
• 3 TBL all-purpose flour
• 2 TBL olive oil
• 1 1/2 cup unsweetened nondairy milk
• 1 clove garlic
• 1/4 tsp salt
• 2 TBL nutritional yeast
• 1/4 tsp dried basil
• 1/4 tsp dried dill
• 1/4 tsp celery seed
• 1 TBL lemon juice
• Olive oil, for brushing the crust
• 1 cup finely chopped celery
• 0.5 avocado
• 1 TBL lemon juice
• 1 pinch salt
• chives (optional)
• Hot sauce, for serving

Instructions

0 chop garlic, and avacado

BUFFALO SAUCE

yields 5 cup

ingredients

• 2 TBL olive oil* 2 TBL olive oilo* 2 TBL olive oil* 2 TBL olive oil* 2 TBL olive oile

• 1 TBL apple cider vinegar or lemon juice

instructions

1 Grab a small saucepot and warm up the oil over a medium heat. Add the flour and stir that up until it starts smelling nutty, about 2 minutes. Whisk in the broth. It will start looking like gross Play-Doh, but keep going. Slowly whisk in the hot sauce and cider vinegar to keep it from getting chunky. Simmer until the sauce starts to thicken up, 2 to 5 minutes, then remove from the heat.

Butter Beans Recipe

Ingredients

• Olive oil: 2 tablespoons
• Garlic: 4 cloves, minced
• Spices:
  • Red pepper flakes: ½ teaspoon
  • Urfa pepper: ½ teaspoon (optional)
  • Cumin: ½ teaspoon
  • Smoked paprika: ¼ teaspoon
  • Kosher salt: to taste
  • Black pepper: to taste
• Butter beans: 2 cans (15 ounces each), drained
• Vegetable broth: 1 cup
• Lemon: Juice of 2 lemons
• Green onions: 2, chopped
• Fresh herbs:
  • Dill: ⅓ cup, chopped
  • Parsley: ⅓ cup, chopped

BUTTERNUT SQUASH QUESO-ISH DIP

yields 5 cup, ENOUGH FOR 6 HUNGRY MOTHER ERS

ingredients

• 1 1/2 cup butternut squash puree
• 1/2 cup diced yellow onion
• 3 TBL all-purpose or whole wheat flour
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 3 TBL olive oil
• 1/2 cup vegetable broth or water
• 1 cup diced tomatoes with their juices
• 1/4 cup nutritional yeast
• 2 clove garlic
• 1 or 2 jalapeños, minced
• 1 TBL lime juice
• 1/2 tsp salt

Instructions

1 Throw the butternut squash puree and onion in a blender and run until that er looks smooth. Set aside.

CALIFORNIA CITRUS AND ALMOND SALAD

yields 1 BIG-ASS SALAD, MORE THAN ENOUGH FOR 4 TO 6 PEOPLE

ingredients

• 3 TBL rice vinegar* 3 TBL rice vinegars* 3 TBL rice vinegar* 3 TBL rice vinegar

• 1 tsp agave syrup or your favorite liquid sweetener* 1 tsp agave syrup or your favorite liquid sweetenere, tough ribs removed, cut into strips (about 4 cup) bunch of kale, tough ribs removed, cut into strips (about 4 cup)

CARROT CAKE COOKIES

yields 20 COOKIES

ingredients

• 1 1/2 cup flour (whole wheat pastry or white)
• 1/2 cup packed light brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 cup shredded carrots
• 1/2 cup plain almond or other nondairy milk
• 1/4 cup olive or grapeseed oil
• 1/2 cup walnuts
• 1/2 cup raisins or chopped candied ginger

Instructions

1 Heat your oven to 375°F. Line a baking sheet with parchment paper.

CARROT DOGS

yields 8 DOGS, ENOUGH FOR 4 TO 8 PEOPLE

ingredients

• 1 cup vegetable broth
• 1/4 cup apple cider vinegar
• 2 TBL rice vinegar
• 2 TBL soy sauce
• 1/2 tsp liquid smoke
• 1 TBL paprika
• 2 tsp mustard powder or ground mustard seed
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 1/4 tsp finely ground black pepper
• 2 TBL olive oil
• 8 medium carrots
• 8 hotdog buns, whatever kind of you like
• Topping ideas: smoky onions (from Cobb Salad), your favorite chili, dill relish, mustard, ketchup

Instructions

0 peel carrots and cut the length of the buns

CAULIFLOWER CREAM PASTA WITH

yields 4

ingredients

• 1 LB pasta (fettuccine, linguine, spaghetti, whatever)* 1 LB pasta (fettuccine, linguine, spaghetti, whatever)

Salt and pepper

• 1 LB cauliflower* 1 LB cauliflowertened plain nondairy milk

• 2 or 3 clove garlic or 3 clove garlic

• 1 TBL lemon juice* 1 TBL lemon juicel* 1 TBL lemon juice* 1 TBL lemon juice

• 1/3 cup minced fresh parsley

instructions

0 cut cauliflower into little trees 1 Cook the pasta according to the package directions or whatever method you invented and now swear by. When it’s all done, throw it in a large bowl with the spinach, toss, and set aside. 2 While the pasta cooks, bring a medium pot of water to a boil. Throw in a pinch of salt and the cauliflower and simmer all that until the cauliflower is tender, 5 to 7 minutes. Drain the cauliflower and toss into a blender. 3 Add the milk, garlic, lemon juice, olive oil, miso, and .125 tsp salt to the blender and let that mother er run until the sauce is creamy. Taste and adjust as you see fit. 4 Pour the cauliflower puree into the pot you boiled the cauliflower in and set over low heat. Add the pasta and spinach and toss until everything is mixed and warm. Top with some parsley and salt and pepper to taste. Serve hot.

CHEATER SAUERKRAUT

yields 4 cup

ingredients

• 6 cup shredded cabbage, red or green
• 4 bay leaves bay leaves
• 3 clove garlic
• 1/2 tsp salt
• 1/4 cup fresh dill optional

instructions

1 Warm up a large skillet with a lid over medium heat. Add the cabbage and enough water for it to be about halfway submerged. Fold in the bay leaves, garlic, vinegar, sugar, and salt and bring to a simmer.

CHERRY TOMATO GALETTES

yields 2 GALETTES, ENOUGH FOR 4 PEOPLE

ingredients

• 2 tsp olive oil
• 1 yellow onion, sliced
• 3 cup halved cherry tomatoes
• 1/4 tsp salt
• 2 clove garlic
• 1 TBL balsamic vinegar
• 2 TBL fresh basil, plus more for garnish
• Olive oil, for brushing the crusts

Instructions

1 Make the pie crust through step 2. Let it chill out in the fridge while you make the filling. Also, crank your oven to 425°F.

CHEX-ISH MIX

yields 10 cup

ingredients

• 8 cup square, waffle-cut cereal, such as Chex
• 1 tsp garlic powder* 1 tsp garlic powderpowder
• 1/8 tsp cayenne pepper optional
• 1/8 tsp black pepper* 1/8 tsp black pepper
• 1/4 cup olive oil

instructions

1 Warm the oven to 250°F. Pull out 2 rimmed baking sheets and set that aside. 2 Grab a big-ass bowl and dump in the cereal, pretzels, and nuts. 3 Make the seasoning mix: In a small glass, mix together the paprika, onion powder, garlic powder, chili powder, cayenne (if using), and black pepper. Whisk in the soy sauce and sherry vinegar so you get a kind of paste. Slowly whisk in the olive oil. 4 Pour the seasoning mix all over the big bowl of cereal and keep mixing until everything looks coated. Pour it out into a single layer on the baking sheets and bake for 1 hour, stirring it up every 15 minutes so it gets evenly toasted. 5 Serve it right away or let it cool down to room temp and store it for your next snack attack. It’ll keep for about 2 weeks.

CHICKPEAS AND DUMPLINGS

yields 6 HUNGRY MOTHER ERS

ingredients

• 2 tsp olive oil
• 1 bunch of chives
• 2 cup all-purpose flour
• 2 tsp baking powder
• 3/4 tsp garlic powder
• 1/4 tsp salt
• 1 TBL olive oil
• 1 cup almond milk
• 5 leaves kale
• 2 sweet onions
• 2 carrots
• 3 ribs of celery
• 1 small crown of broccoli
• 3 to 4 clove garlic
• 1/4 cup olive oil
• Salt

CHICKPEAS AND DUMPLINGS

yields 6 HUNGRY MOTHER ERS

ingredients

• 2 tsp olive oil
• 1 bunch of chives
• 2 cup all-purpose flour
• 2 tsp baking powder
• 3/4 tsp garlic powder
• 1/4 tsp salt
• 1 TBL olive oil
• 1 cup almond milk
• 5 leaves kale
• 2 sweet onions
• 2 carrots
• 3 ribs of celery
• 1 small crown of broccoli
• 3 to 4 clove garlic
• 1/4 cup olive oil
• Salt ed up sizes because that’s how is, but don’t stress. They will be fine. You should get

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

CHOCOLATE CHIP AND ALMOND BUTTER COOKIES

yields 24 COOKIES

ingredients

• 1 ½ cup flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2/3 cup chilled almond butter
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 2 TBL ground flaxseed
• ¾ cup almond milk
• 1 ½ tsp vanilla extract
• 0.5 to 2⁄3 cup semisweet chocolate chips

Instructions

1 In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

CHOCOLATE FUDGE POPS

yields 33 cup FILLING, about 12 POPS

ingredients

• 1 cup vanilla almond or your favorite nondairy milk* 1 cup vanilla almond or your favorite nondairy milksweet chocolate chips

• 12 ounces firm silken tofu ounces firm silken tofu* 12 ounces firm silken tofu ounces firm silken tofuicks popsicle sticks

Popsicle molds or 12 small-ass paper cup

instructions

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

CHOCOLATE-ALMOND HAYSTACKS

yields 18

ingredients

• 1 1/2 cup semisweet chocolate chips* 1 1/2 cup semisweet chocolate chips* 1 1/2 cup semisweet chocolate chips* 1 1/2 cup semisweet chocolate chips
• 1/2 tsp sea salt

instructions

1 Line a rimmed baking sheet with some parchment or wax paper. 2 Melt the chocolate chips in a double boiler, homemade fake-out, or the microwave. Add the butter to the chocolate chips and stir until everything is melted and mixed together. Remove from the heat. 3 Add the almonds to the melted chocolate and stir that up until there’s no more dry clumps of almonds. This is the most work in the whole goddamn recipe: mixing. 4 Once everything is coated, grab a big spoon and dollop piles of the chocolate-almond mixture (about the size of an egg) onto the lined baking sheet. Sprinkle each haystack with some sea salt and then put the baking sheet in a cool area to let the chocolate harden up before diving in, 15 to 45 minutes depending on the temperature in your place. So maybe don’t try this on a hot summer day. You can stick this in the fridge if you’re in a rush and have the space.

CHOCOLATE-COCONUT PIE

yields 1 PIE

ingredients

• 14 oz coconut milk* 14 oz coconut milke* 14 oz coconut milk* 14 oz coconut milk
• 1 pinch salt Whipped Cream

instructions

0 chill coconut milk 1 Make the pie crust through step 3. Let it chill out in the fridge while you make the filling. Also, start cranking your oven up to 400°F. 2 Follow the instructions to roll out and blind bake the crust. Oh don’t start whining about turning pages, you’re getting a pie out of this. While that cools, make the filling. 3 Make the filling: You need a handheld electric mixer or a stand mixer to do this . Stick the bowl and the beaters in the freezer for 15 minutes. This helps make sure that your mix won’t turn into a puddle while you whip it. 4 While you’re letting that do its thing, melt the chocolate chips in a double boiler or in the microwave. No clue? Let it cool slightly. 5 Take the out of the freezer and grab the coconut milk from the fridge without shaking it up. Open the can and scoop out all the thick white cream on the top half of the can and put it in the chilled bowl. You should have about 1 cup. (Leave that clearish liquid in the can and use it for something else later. A smoothie? A prank? We don’t give a . You don’t need that now.) 6 Sift the powdered sugar into the coconut cream so that there aren’t any chunks. Add the vanilla. Now beat the hell out of it on medium-high. Slowly stream in the melted chocolate and the salt. Keep those beaters going until it starts looking all fluffy and delicious, about 2 minutes. Spread this all over the bottom of your pie crust in an even layer because that is the only way to do this . 7 Now make the whipped cream (yeah, it’s almost like the same all over again) and spread that over the top. Let that er chill for at least 1 hour before serving. This pie holds up, so it’s great to make the day before if you’re on the ball like that and can plan out. Leftovers will keep for 3 to 4 days, but who the has that kind of willpower?

CHOCOLATE-DIPPED TANGERINES

yields 30 SLICES, DEPENDING ON YOUR CITRUS

ingredients

• 5 or 6 tangerines, clementines, or tiny oranges of any kind
• 1/2 cup semisweet chocolate chips
• 1 tsp butter
• 1/2 tsp sea salt

Instructions

1 Peel the fruit and break them up into segments. Try to get all that white pith off because

that will taste bitter. Lay the segments on a baking sheet lined with wax paper in some

CILANTRO PESTO

yields 1 CUP

ingredients

• 2 cup cilantro (about 1 big bunch)
• 1/2 cup slivered or sliced almonds
• 2 to 3 clove garlic
• 1/2 tsp grated lemon zest
• 1 TBL lemon juice
• 1/4 tsp salt
• 1/4 cup olive oil
• 1/4 cup vegetable broth or water

Instructions

0 chop garlic

1 Throw the cilantro, almonds, garlic, lemon zest, lemon juice, salt, oil, and broth in a food processor and blend until sorta smooth and, you know, pesto looking. No food processor? Just put the almonds in a bag and smash them until they are tiny and chop the rest of that up supersmall too. Mix all of it together with a fork until it looks like a paste.

COBB SALAD

yields 4 TO 6 PEOPLE

ingredients

• 1 tsp yellow mustard
• 1 tsp maple syrup or agave syrup
• 1 or 2 clove garlic
• 1/3 cup red wine vinegar
• 1 TBL rice vinegar
• 1/3 cup olive oil
• 1 tsp olive oil
• 1/2 large yellow onion
• 1 tsp soy sauce or tamari
• 1 tsp water
• 1 tsp liquid smoke
• MISO-GLAZED CHICKPEAS
• 2 TBL vegetable broth or water
• 2 tsp red miso paste
• 1/2 tsp soy sauce or tamari
• 2 tsp olive oil
• 1 1/2 cup cooked chickpeas
• 2 tsp nutritional yeast
• 1/4 tsp garlic powder
• 1 romaine heart
• 1 head of red leaf lettuce
• Salt and black pepper
• 1 avocado
• 2 fist-size tomatoes
• 1/2 cup chives

Instructions

0 chop romaine hear, red leaf lettuce, avacado, and tomatoes; slice onion

COCONUT CORNMEAL CAKE

yields 1 Cake

ingredients

• 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmealo* 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmealed coconut milk

• 1 tsp vanilla extract* 1 tsp vanilla extract lemon zest

instructions

1 First, heat your oven to 375°F. Grab an 8-inch cake pan, grease it, and dust it with flour to make sure your cake doesn’t stick. If you are still consumed with fear, cut a round out of parchment paper the same size as the pan and stick that in the bottom to be extra sure your cake will come out in one piece. Now relax, you got this . 2 Get a big bowl and whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a crater in the center of the dry mixture and pour in the coconut milk, vanilla, and lemon zest and stir it all up until there are no dry pockets and very few lumps. 3 Pour that batter into your cake pan that you prepped earlier because you followed the goddamn directions. Let somebody else lick the spoon and the bowl because 1) The batter is tasty as hell and 2) They will now owe you one. Cash in that favor the next time you need help moving. You’re welcome. 4 Bake the cake until a toothpick stuck in the center comes out clean, 30 to 40 minutes. Let it cool in the pan for 15 minutes and then turn it out on to a wire rack to finish cooling until you’re ready for it. 5 Serve cold or at room temperature.

COCONUT PANCAKES WITH MANGO COULIS

ingredients

• 2 mangoes, cut into cubes
• 2-4 TBL sugar
• 1 1/2 tsp lemon juice
• 2 1/4 cup sweetened vanilla nondairy milk or coconut milk
• 1/2 tsp lemon juice or apple cider vinegar
• 1 TBL ground flaxseed
• 2 cup flour, all-purpose flour, or a mix
• 1/2 cup shredded coconut, toasted
• 3 TBL brown sugar
• 2 tsp baking soda
• 1/8 tsp salt
• Spray oil
• fresh-cut fruit

Instructions

1 To make the coulis: Throw everything in a food processor or blender and let that er run until it’s nice and smooth. Pour it into a container and stick it in the fridge until the pancakes are ready. This will keep for a couple days so make this ahead of time and get it out of the way.

COLD CITRUS NOODLES WITH

ingredients

• 2 small carrots
• 2 small cucumbers
• 2/3 cup thinly sliced green onions
• 1 1/2 TBL toasted sesame seeds

Instructions

0 cut carrots and cucumber into matchsticks

1 Mix all the ingredients for the citrus sesame sauce together in a small glass.

2 Cook the noodles according to the package directions, because all that is different.

When they are done, drain and rinse them with cold water so that they stop cooking and don’t

Corn and Basil Chowder

Yields: 4–6 servings (as a side)

Ingredients

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

Instructions

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

CORNMEAL WAFFLES WITH STRAWBERRY SYRUP

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

ingredients

• 1 LB strawberries
• 2-4 TBL sugar

Instructions

1 First, make that sweet syrup: Cut the stems off the strawberries and chop the berries into

bean-size pieces. Throw them in a small saucepan with the rest of the syrup ingredients and

warm it all over a medium-low heat. At first it might not look like there’s enough liquid to make syrup, but once everything gets going the strawberries will fix that .

CREAMY AVOCADO LIME DRESSING

yields 5 CUP (TRIPLE IT AND KEEP THIS ER IN THE FRIDGE)

ingredients

• 1 avocado
• 1/3 cup lime juice
• 1/4 cup water
• 2 TBL rice vinegar
• 1 clove garlic
• 1/4 tsp ground cumin
• 1 pinch salt
• 2 TBL cilantro (optional)

Instructions

1 Put all the ingredients in a blender or food processor and run it until everything looks all creamy, about 1 minute. If the dressing is too thick because you got an amazing avocado, add more water a TBL at a time until it’s less like a dip and more like a goddamn dressing. Refrigerate until it is time to get dressed up.

CREAMY BLACK BEAN AND CILANTRO DIP

yields 4 TO 6, ABOUT 3 cup

ingredients

• 2 1/2 cup cooked black beans
• 1/3 cup vegetable broth or water
• 2 clove garlic
• 2 tsp lime juice
• 1 pinch salt
• 1/2 tsp chili powder
• 1/4 cup cilantro
• 1/2 cup green onions

Instructions

Throw all of that in a food processor and run until creamy. Or mash the everliving

out of it with a potato masher until it is the consistency you want. Serve warm, room

CREAMY HORCHATA

yields 4 GLASSES

ingredients

• 1 cup uncooked long-grain brown rice
• 2/3 cup raw almonds
• 3 cinnamon stick
• 4 cup water
• 1 TBL agave syrup or maple syrup
• Ice or water
• Ground cinnamon

Instructions

1 Rinse the rice well under cool water. Throw it in a large container with a lid and add the

almonds, cinnamon stick, and water. Let this all soak together overnight or for at least 8

CREAMY PEANUT SLAW

yields 4 AS A SIDE

ingredients

• 3 TBL peanut butter
• 2 TBL warm water
• 3 TBL rice vinegar
• 2 TBL lime juice
• 1 TBL minced fresh ginger
• 1 1/2 tsp Sriracha or your favorite Asian-style hot sauce
• 1/2 tsp soy sauce or tamari
• 3 cup thinly sliced red cabbage
• 3 cup thinly sliced green cabbage
• 1 carrot, cut into thin matchsticks
• 1/3 cup thinly sliced green onions

Instructions

1 Make the peanut dressing: Mix the peanut butter and warm water together in a medium glass until it’s creamy.

CREAMY PESTO DIP

yields 1 CUP, ENOUGH FOR 2 TO 4 PEOPLE

ingredients

• 3 clove garlic* 3 clove garlic * 3 clove garlic* 3 clove garlic* 3 clove garlicl* 3 clove garlic* 3 clove garlic
• 1/4 tsp salt* 1/4 tsp salte or cannellini beans

instructions

0 chop garlic 1 Place the almonds in a food processor or blender and pulse those nutty around until they start getting kinda broken up. Add the basil, garlic, lemon zest, lemon juice, oil, water, and salt, and pulse for another 15 seconds. 2 Add the beans and let that er run until it looks nice and smooth. If you’re having trouble getting that to blend, add another TBL of water, nature’s lube. 3 Serve right away with some bread or veggies or let it chill in the fridge until cold.

CREAMY RAVIOLI WITH HOUSE MARINARA

ingredients

• 2 cup all-purpose flour
• ½ cup flour
• 1 pinch salt
• ¾ to 1 cup water
• 3 TBL olive oil
• House Marinara
• Tofu Ricotta

instructions

1 To make the dough: In a large bowl, combine the flours and salt and stir it all around.

Make a crater in the center of that and add ¾ cup of the water and the olive oil.

Mix the liquids and flour together until a shaggy dough comes together.

CREAMY WHITE BEAN AND ARUGULA SANDWICHES

yields 6 SANDWICHES (IF YOU PORTION YOUR FILLING OUT WITH SOME GODDAMN RESTRAINT)

ingredients

• 3 cup cooked white or cannellini beans

• 1 avocado avocado

• 3 TBL lemon juice 0.5 red onion

• 1/2 cup cucumber (about .5 cucumber)* 1/2 cup cucumber (about .5 cucumber)b* 1/2 cup cucumber (about .5 cucumber)

• 2 clove garlic

• optional *

• 1/2 tsp cayenne pepper

Salt

• 4 cup arugula* 4 cup arugulal

CRISPY MILLET AND PEANUT BUTTER BUCKEYES

yields 24 BUCKEYES

ingredients

• 1/3 cup uncooked millet
• 2/3 cup creamy peanut butter
• 1/4 cup powdered sugar
• 2 TBL flour
• 1 1/2 tsp vanilla extract
• 1 cup semisweet chocolate chips
• 1 tsp butter, if needed

Instructions

1 Heat the oil in a skillet over medium heat and toss in the millet. Shake the millet around in

the pan until it starts to smell toasted and look a little golden, 3 to 5 minutes. Set it aside.

Crispy Spiced Lamb and Lentils

link

yields 4 Servings

ingredients

• 1 tablespoon vegetable oil
• ½ pound ground lamb
• 2 garlic cloves, minced
• ½ teaspoon cumin seeds or a heaped 1/2 teaspoon ground
• ½ teaspoon ground coriander
• 1 ½ cups cooked brown or green lentils (from a scant 1 cup dried)
• 8-10 cup-shaped leaves from 1 medium head bibb or butter lettuce
• 4 tablespoons tahini
• juice of 3/4 of a lemon
• 1 minced garlic clove
• 3 tablespoons water
• 2/3 cup plain yogurt
• Red pepper flakes
• salt
• black pepper

instructions

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

CRUTONS

ingredients

• 1 tsp dried thyme
• 1/4 tsp paprika
• 1/4 tsp salt

Instructions

0 cube the bread (enough to make 5 cup of cubes)

1 Crank your oven to 400°F.

2 Cut up the bread into bite-size cubes. You should get around 5 cup. In a big bowl, combine

the rest of the ingredients and mix. Add the bread pieces and mix that er up to make sure

all the pieces get some love. Pour that out evenly onto a baking sheet and bake for 20 minutes,

CUMIN-SPIKED PINTO BEAN DIP

yields 4 TO 6, ABOUT 3.5 cup

ingredients

• 2 tsp olive oil

• 1 white or yellow onion (about 1 cup) white or yellow onion (about 1 cup)

• 1 1/2 TBL ground cumin* 1 1/2 TBL ground cumine* 1 1/2 TBL ground cumin* 1 1/2 TBL ground cumin* 1 1/2 TBL ground cuminble broth or water

• 2 TBL lime juice Salt

instructions

0 chop onion 1 Heat the oil up in a sauté pan and cook the onions until they begin to brown around the edges, about 4 minutes. Add 1 TBL of the cumin and all of the cayenne pepper and cook for another 30 seconds. This part should smell pretty good. Turn off the heat and let that mix cool for a minute. 2 Drop the onions, beans, broth, lime juice, and the last .5 TBL of the cumin into a food processor and let that er rip until it’s creamy. No food processor? Just smash all that up until it has a consistency you can deal with. Taste and add a pinch or two of salt if you think it needs it.

CURRY HAND PIES WITH CILANTRO-MINT SAUCE

yields 16 PIES (DEPENDING ON THE SIZE YOU CUT THAT )

ingredients

• 2 tsp olive, grapeseed, or butter
• 0.5 yellow onion
• 2 carrots
• 2 cup cooked yellow split peas
• 1 cup frozen green peas
• 1/2 tsp of your favorite no-salt curry powder
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/8 tsp cayenne pepper
• 2 cup spinach, cut into thin strips
• 2 clove garlic
• 2 tsp minced fresh ginger
• 1 TBL soy sauce or tamari
• 1 TBL lemon or lime juice
• 1 1/4 cup flour
• 1 cup all-purpose flour
• 1 TBL baking powder
• 1 TBL of your favorite no-salt curry powder
• 1/2 tsp salt
• 1 cup canned coconut milk
• Spray oil
• 1 1/2 piece of fresh ginger
• 1 jalapeño
• 2 cup fresh mint leaves
• 2 cup cilantro
• 1/4 cup lemon juice
• 1/4 cup water
• 1/2 tsp salt

Instructions

0 chop onion, carrot, jalapeno(seeded) the size of peas; peel ginger

CURRY TEMPEH SALAD

yields 4 AS A MAIN, 6 TO 8 AS A SIDE

ingredients

• 1 TBL lime or lemon juice* 1 TBL lime or lemon juicee* 1 TBL lime or lemon juice* 1 TBL lime or lemon juice* 1 TBL lime or lemon juicea* 1 TBL lime or lemon juice

• 1/2 tsp Sriracha-style hot sauce

• 1/4 tsp salt* 1/4 tsp salth, cut into bite-size pieces ounces tempeh, cut into bite-size pieces

DEVILED CHICKPEA BITES

yields 18 BITES, ENOUGH FOR 4 TO 6 PEOPLE

ingredients

• 1 1/2 cup cooked chickpeas
• vinegar
• shallot
• oil
• water
• nutritional yeast
• 1 1/4 tsp Dijon mustard
• 0.5 baguette, cut into slices no thicker than .5 inch
• 1 large cucumber, thinly sliced
• 1 bunch of chives, minced
• Paprika

instructions

1 To make the filling, throw the chickpeas, vinegar, shallot, oil, water, nutritional yeast, mustard, and salt into a blender or food processor until it looks all creamy. If your machine sucks, add another TBL of water to get it going.

ENCHILADA-ISH SAUCE

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

ingredients

• 1 ½ cup vegetable broth
• 1 ½ cup plain tomato sauce
• 2 clove garlic
• 3 TBL mild chili powder
• 2 TBL lime juice
• 1 TBL soy sauce or tamari
• ½ tsp ground cumin
• ½ tsp dried oregano
• 2 tsp olive oil
• 1 medium yellow onion
• 1 red bell pepper
• 3 clove garlic
• 1 jalapeño, minced
• 3 cup cooked black beans
• 1 cup fresh or frozen corn kernels
• 1 ½ tsp chili powder
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• 1 ½ cup canned pumpkin puree
• 1 TBL lime juice
• 2 tsp maple syrup
• 12 flour tortillas
• Salsa (any of the from our first book would be legit)
• Avocado

instructions

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

EVERYDAY GUACAMOLE

yields 5 cup, DEPENDING ON THE SIZE OF YOUR AVOCADOS

ingredients

• 2 avocados, preferably Hass avocados, preferably Hass

• 1/4 cup diced red or white onion* 1/4 cup diced red or white onion

• 1 jalapeño or Fresno pepper, minced jalapeño or Fresno pepper, minced

• 1 tsp lime juice* 1 tsp lime juice * 1 tsp lime juice

• 1 pinch salt

• optional *

• 3 TBL cilantro

• optional *

• 1 tomato tomato

instructions

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

FAMILY-STYLE ROASTED VEGGIE PASTA

yields 4 TO 6 PEOPLE

ingredients

• 1 LB pasta
• 1 TBL olive oil, plus more if needed for the pasta
• ½ large red onion, sliced
• 2 medium carrots, cut into thin matchsticks
• 1 pint tiny tomatoes, halved
• 1 medium zucchini, cut into thin matchsticks
• 1 LB eggplant
• ¼ tsp salt
• 2 ½ TBL fresh thyme leaves
• 3 clove garlic
• 2 TBL lemon juice
• 3 TBL balsamic vinegar
• ½ tsp red pepper flakes (Optional)
• Salt and black pepper

instructions

0. cube eggplant

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

FIRE-ROASTED SALSA

yields 4 TO 6, ABOUT 2.5 cup

ingredients

• 1 can (14.5 ounces) fire-roasted diced tomatoes can (14.5 ounces) fire-roasted diced tomatoes 0.5 white onion

• 1/3 cup green onions* 1/3 cup green onionsro

• 3 serrano peppers serrano peppers

• 8 clove roasted garlic* 8 clove roasted garlic * 8 clove roasted garlic

• 1 tsp lime juice

Salt to taste

instructions

0 chop onion and serranos 1 Throw all that in a food processor or blender and blend it until it’s how you like it. Chunky, smooth . . . your salsa = your rules. Taste and add more lime juice if you think it needs it. Serve chilled or at room temperature. Keeps for about 4 to 5 days in the fridge, but your willpower probably won’t allow for any leftovers.

FOUR-BEAN SALAD

yields 6 TO 8 PEOPLE AS A SMALL SIDE

ingredients

• 1 clove garlic
• 2 TBL lemon juice
• 2 TBL rice vinegar
• 3 TBL apple cider vinegar
• 1/4 cup olive oil
• 0.5 LB green beans, cut into 1-inch pieces
• 1 1/2 cup each cooked chickpeas, kidney beans, and cannellini beans
• 1 1/4 cup celery
• 1/2 medium red onion, cut into 1-inch pieces
• 1/2 cup fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp celery seed
• 1/4 tsp salt
• Black pepper

Instructions

1 Make the dressing: Throw the mustard, sweetener, garlic, lemon juice, vinegars, and olive oil together in a small jar and shake the out of it. Set it aside.

FRESH CORN BUTTER PIE

yields 1 PIE

ingredients

• 3 cup corn kernels* 3 cup corn kernelst* 3 cup corn kernels* 3 cup corn kernels* 3 cup corn kernelsextract

• 1/4 tsp salt Whipped Cream optional

instructions

0 cut corn kernels off the cob. 1 Make the pie crust through step 3. Let it chill out in the fridge while you make the filling. Also, start cranking your oven up to 425°F. 2 Make the filling: In a blender, throw the corn, milk, brown sugar, vanilla, and salt all together and run that mother er for a minute or two to get all the fiber from the corn to break down. You shouldn’t have to go for more than a minute and a half if you have a decent blender. You know what kind of garbage you are working with, not us. 3 On a well floured surface, roll out your pie dough and press it into a 9-inch pie pan. Cut off any extra hanging over the edges and press the edge of the crust into a pattern: Pinch it around your pointer finger or make a pattern with a fork. Whatever. 4 Pour that filling right into the pie shell and stick it in the oven. Immediately reduce the oven temperature to 375°F and bake that er until the crust is golden and the center doesn’t look all wet and wobbly if you shake the pie a little, 35 to 45 minutes. 5 Let it cool for at least 1 hour before serving. This pie is great kinda warmish but also tasty as hell if you let it chill overnight and serve it cold. Top it with whipped cream if you want to get fancy.

FRUIT SALAD SMOOTHIE

yields 1 SMOOTHIE

ingredients

• 2 cup fresh spinach
• 1 1/2 bananas
• 1 cup tap or coconut water
• 1/2 cup orange juice
• 1/2 cup frozen strawberries
• 1/4 cup frozen blueberries

Instructions

0. cut bananas into pieces each about 1.5 inches long and freeze

1 Throw all that in a blender and let it do its thing. Taste and add more of whatever you want. If

you want it thicker, add more banana. This is obviously the kind of thing you eat right away so

FUDGY-AS- BROWNIES

yields 16 BROWNIES, IF YOU CUT UP IN A REASONABLE SIZE

ingredients

• 2 TBL ground flax seeds* 2 TBL ground flax seedsc* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds* 2 TBL ground flax seeds soda

GINGER-LIME SPARKLERS

yields 4

ingredients

• 1 lime, cut into small wedges lime, cut into small wedges
• 1 1/2 TBL minced fresh peeled ginger* 1 1/2 TBL minced fresh peeled ginger * 1 1/2 TBL minced fresh peeled ginger* 1 1/2 TBL minced fresh peeled ginger
• 3 cup tonic water

instructions

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

GINGER-SESAME MARINADE

ingredients

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

Instructions

1 Combine all ingredients

Green Smoothies

Green smoothies are an easy way to get more fruits and veggies into your diet. Get a dose of fiber, chlorophyll, essential vitamins, and other good stuff your body needs in one glass. Keep it simple.

• Structure for your smoothie experiments:

  • 2 cups of greens like spinach or kale (or something easier to blend if your blender isn’t high-powered, like spinach)
  • 1 cup chunks of creamy fruit (frozen bananas, mangoes, or an avocado)
  • 0.75 cup of your favorite sweet frozen fruits (cherries, berries, apples, pears — use your imagination)
  • 1.5 cups liquid (a combo of juice, milk, water, or all water depending on sweetness preference)

• Combos to try:

GRILLED ARTICHOKES WITH ROASTED GARLIC DIP

yields 4 PEOPLE

ingredients

• 2 lemons
• Salt
• 4 clove garlic, 2 smashed and 2 minced
• 2 large artichokes
• 1/4 cup olive oil
• Roasted Garlic Dip

Instructions

1 Fill a large pot with water and put it over high heat. Squeeze the juice of .5 lemon into the pot and slice up the other half and add it to the water with a good pinch of salt and the 2 clove of smashed garlic. While that comes to a boil, prep your .

GRILLED EGGPLANT WITH SOBA NOODLES

yields 4 PEOPLE OR JUST 1 IF YOU WANT TO SAVE THIS

ingredients

• 2 TBL toasted se

title: “GRILLED EGGPLANT WITH SOBA NOODLES” tags:

• recipe

GRILLED EGGPLANT WITH SOBA NOODLES

yields 4 PEOPLE OR JUST 1 IF YOU WANT TO SAVE THIS

ingredients

• 2 TBL toasted seg for the marinade in a glass. Slice the eggplant crosswise into .25-inch

rounds. Place the eggplant in a large pan of some kind and pour the marinade over that .

GRILLED PEACH SALSA

yields 4 TO 6, ABOUT 3.5 cup

ingredients

• 3 LB peaches
• 1/2 tsp oil
• 1 to 2 serrano peppers, minced
• 1/2 medium red onion
• 1 medium tomato
• 1/4 cup lime juice
• 1/4 tsp salt
• Handful of cilantro

Instructions

0 chop onion (about 2⁄3 cup) and tomato

1 Cut the peaches into wedges no thicker than an inch. You can leave the skin on because

everybody needs more fiber in their mother diet. You should get around 12 wedges out

GRILLED PINEAPPLE AND SWEET-AND-SOUR TEMPEH KEBABS

yields 10 KEBABS, ENOUGH FOR 5 PEOPLE

ingredients

• 2 TBL water* 2 TBL waterc* 2 TBL water* 2 TBL water* 2 TBL wateri* 2 TBL water* 2 TBL water* 2 TBL waterg* 2 TBL water* 2 TBL water

• 2 tsp soy sauce or tamari* 2 tsp soy sauce or tamari * 2 tsp soy sauce or tamari* 2 tsp soy sauce or tamari

• 8 ounces tempeh, cut into large cubes ounces tempeh, cut into large cubes

GRILLED VEGGIE AND TEMPEH KEBABS WITH CHIMICHURRI SAUCE

yields 10 KEBABS, ENOUGH FOR 5 PEOPLE

ingredients

• 1 cup fresh flat-leaf parsley
• 1/4 cup shallot or white onion
• 1/4 cup olive oil
• 3 TBL red wine vinegar
• 2 TBL water
• 1 TBL lemon juice
• 1 TBL fresh oregano
• 3 clove garlic
• 1 serrano pepper, seeded and chopped
• 1/4 tsp salt
• 8 ounces tempeh, cut into large cubes
• 1/2 cup vegetable broth
• 1 TBL soy sauce or tamari
• 1 TBL liquid smoke
• 1 TBL olive or grapeseed oil
• 2 small zucchini or yellow squash
• 0.5 red or white onion
• 1 red bell pepper
• 10 bamboo or wooden skewers
• 2 tsp of your favorite no-salt, all-purpose seasoning
• 1/4 tsp paprika

Instructions

0 chop garlic

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.

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.