Contents

Title Page

Welcome

Acknowledgements

Breakfast

Snacks & Appetizers

Soups

Salads

Sandwiches

Main Dish

Sides

Sweets

Sauces & Dressings

Index

About the Author

Back Cover

Welcome

There has never been a better time to be interested in plant-based foods! As a vegan for the past 10 years and a vegetarian for 9 years prior to that, I am overjoyed at how far we have come. There are delicious restaurants popping up across the globe. Plant-based options are appearing in independent and chain eating establishments alike. There are vegan versions of convenience foods, from marshmallows to mayo to maple bacon potato chips. And the cookbooks! I am a true cookbook lover, and over the years I have watched as my measly collection of pretty basic veg fare has become a dazzling selection of amazingly delicious recipes, gorgeous food photography, and names of vegan chefs that are known even in the world of non-vegan foodies. I am thrilled to contribute my recipes to this movement.

Acknowledgements

I would like to thank all of the people who have ridden with me on my culinary journey. Monica Jacobs planted the seed that led me to cook professionally. The late Frank Oakes gave me a chance to cook for his store and firmly stuck by the idea that if it tastes good it doesn’t matter if it’s vegan or not; thousands of Surprise Cookies later, I am finally publishing the recipe. You are very missed Frank. Alfie Oakes also generously supported the growth of Ambrosia.

Thanks to Sam for keeping me company at night while I baked in the Oakes store. Thanks to all of the amazing ladies who have worked tirelessly in the Ambrosia kitchen making beautiful food: Kelly, Becca, Amanda, Lisa N., Meghan, Sue, Terri, Christina, and Lisa H.—so many beans spilled and so much joy shared. Thanks to Denise, who is always willing to share a smile of encouragement and a great hug.

Thanks to the unparalleled duo of Amy and Tom Anstead for the constructive advice that led me to kickstart this book. Thank you to Amanda Woodward, whose design skills are featured in this book and are probably the real reason people will buy it! Without Amanda, I never would have ridden the fantastic ride of writing The Ambrosia Kitchen Cookbook. Can’t wait for our next project! Love ya, Sista!

Lastly, I would like to thank the people closest to me. Thanks to my mom, who fed me way too well and encouraged me to constantly search for new and exciting flavors. Thank you for sharing your love of food with me, Mom. And thanks to the two people who share life with me every day: my husband and daughter. You both have been so unwavering with the endless tastings and mountains of dishes to wash!

Eric, you support all my crazy whims without question and still find me lovable. Your creativity is perfectly one of a kind, and I am thrilled to have your poetry in this book. Thank you also for all of the time you spent editing and helping me to sound “way more better” than I actually am. Beatrice—my beautiful, creative, intelligent, kind, and incredible daughter—you make me proud every day! I really look forward to experiencing all that you will achieve. How did I get so lucky to have you two in my life? Thank you.

Lemon-Scented Blueberry Scones

Sprouted-Grain Carrot Cake Pancakes

Scrambled Tofu & Spinach

Biscuits with “Sausage” Gravy

Savory English Muffins

Overnight Chilled Oatmeal

Tofu Egg-In-A-Hole

Toasted Almond & Coconut Granola

Broiled Grapefruit

Southern Style Grits

Lemon-Scented Blueberry Scones

We sell this recipe as a chocolate chip scone (substitute chocolate chips for blueberries and omit the lemon), because they stay pretty after packaging them. But this is the version I like to make at home.

Serves: 12

Time: 20 minutes

INGREDIENTS

2 1/2 cups unbleached all-purpose flour*

1/3 cup evaporated cane juice or vegan sugar

1 Tbsp baking powder

1/2 tsp pink salt

1 1/2 Tbsp golden flax meal

Zest of 1 lemon

1/2 cup Earth Balance coconut spread, chilled

1 cup blueberries

1/2 cup nondairy milk of your choice

Juice of 1 lemon

3 Tbsp turbinado sugar

DIRECTIONS

Preheat oven to 425 degrees and line a baking pan with parchment paper. Whisk together the flour, sugar, baking powder, salt, flax, and zest in a medium bowl. Add the cold coconut spread and mix with a pastry cutter until you have pea-size crumbles in the flour. Stir in the blueberries to coat. Gently mix in the milk and lemon juice until the mixture has come together as a nice dough. Turn out the dough onto a lightly floured surface. Gently press the dough into an even, 1-inch thick shape. Using a biscuit cutter or the rim of a glass, cut out round shapes from the dough and place the circles onto the prepared baking sheet. Fold the scraps of dough into another 1-inch thick shape and continue to cut out the scones until all of the dough is used. Sprinkle each scone with a little turbinado sugar. Bake for about 12 to 15 minutes, depending on the size of your circles. The scones should be golden brown and feel a little firm when pressed.

*This recipe holds up well with different flours, such as whole wheat pastry flour or sprouted spelt flour. If substituting, add extra milk 1 Tbsp at a time in that step until your dough comes together.

Sprouted-Grain Carrot Cake Pancakes

The great flavors of a carrot cake make an appearance in these fluffy pancakes. Talk about a great smell to wake up to!

Serves: 2 to 3

Time: 15 to 20 minutes

INGREDIENTS

1 cup sprouted spelt flour

1 Tbsp baking powder

1 Tbsp flax meal

1/2 tsp salt

1 carrot shredded

2 Tbsp raisins

2 Tbsp chopped walnuts

1 tsp cinnamon

1/8 tsp allspice

1/8 tsp fresh ground nutmeg

1 cup almond milk

(or non-dairy milk of your choice)

1 tsp apple cider vinegar

2 Tbsp refined coconut oil, in liquid state

2 Tbsp maple syrup

DIRECTIONS

Pour milk into a cup or small bowl and add vinegar. Let sit for 10 minutes to create a “buttermilk” effect. Measure out the flour, baking powder, flax, salt, carrot, raisins, walnuts, cinnamon, allspice, and nutmeg and whisk to combine. Add “buttermilk,” oil, and syrup and stir until just combined. Heat a non-stick griddle or whatever pan you have available (if it is not non-stick, then have some coconut oil ready to grease your pan before beginning each pancake). Ladle batter into the hot pan and cook until you see bubbles break at the center of the top side. Gently flip and continue to cook for another 1 to 2 minutes.

Scrambled Tofu & Spinach

This more than hits the spot when you are looking for a quick, savory breakfast—especially when it is paired with Southern Style Grits (page 12). I have been known to eat the leftovers cold out of the fridge!

Serves: 4

Time: 10 minutes

INGREDIENTS

1 14oz. block of extra firm sprouted tofu

(not sprouted is fine too)

4 Tbsp vegan butter

2 Tbsp nutritional yeast

1 1/2 tsp garlic powder

1 tsp herb salt

1 tsp dill weed

2 green onions, sliced

5oz. pack of baby spinach

1 Tbsp tamari

DIRECTIONS

Drain tofu, roll it up in a towel, and place a heavy object on top of it, such as a large can, to press out the excess water. Heat a large sauté pan over medium-high heat. Melt butter in pan and then crumble the pressed tofu into the pan. Toss to coat and add nutritional yeast, garlic, herb salt, dill, and green onions. Toss to coat again. Cover tofu with spinach and let cook undisturbed for 3 to 5 minutes to get a little browning on the bottom of the tofu. Toss tofu and spinach together, trying to get as much of the un-browned tofu to be on the bottom of the pan. When tofu is browned on all sides (about another 4 minutes) add the tamari and toss again. Heat another 2 to 3 minutes.

Biscuits with “Sausage” Gravy

My daughter requests this dish every weekend. I am pretty sure if she had it her way she would enjoy it daily!

Serves: 4

Time: 15 to 20 minutes

INGREDIENTS

1 cup all-purpose flour

2/3 cup whole wheat pastry flour

1 Tbsp baking powder

1 Tbsp nutritional yeast

1 tsp salt

1/3 cup refined coconut oil in liquid form

2/3 cup warm water, not hot

14oz. tube of Gimme Lean Sausage

2 Tbsp extra virgin olive oil

Pinch crushed red pepper flakes, optional

1/3 cup all-purpose flour

1 1/2 cup hot water

1 tsp liquid smoke

Salt and black pepper to taste

DIRECTIONS

Preheat oven to 475 degrees. In a medium bowl whisk together the all-purpose flour, wheat flour, baking powder, nutritional yeast, and salt. Stir in the oil and water until just smooth. Turn out dough and lightly flour the surface. Line a baking sheet with parchment. Gently fold the dough in on itself a few times and then lightly press into about 1-inch thick plane. Use a biscuit cutter, round cookie cutter, or rim of a round glass to cut into circular disks and place onto cookie sheet. Bake for 8 to 9 minutes or until golden and cooked through. For gravy, heat a skillet over medium-high heat. When hot, add the oil. Crumble sausage into hot pan and sprinkle with red pepper flakes (optional). Sautee crumbles until browned on most sides. Whisk the hot water into the 1/3 cup of flour until smooth. Pour slurry mixture of flour and water into pan with the sausage and whisk until bubbly. If gravy becomes too thick, add more water as needed. When desired thickness is reached, add liquid smoke, salt, and pepper to taste. Serve over biscuits.

Savory English Muffins

This is a grown-up, vegan version of a simple, hearty, and satisfying dish that will get you going in the morning.

Serves: 4

Time: less than 10 minutes

INGREDIENTS

4 sprouted grain English muffins, sliced

8 tsp vegan mayo

2 tsp nutritional yeast

Pink salt

1 small can of green chilies (optional), drained

8 Tbsp shredded vegan mozzarella cheese

(Daiya or Teese preferred)

Black pepper

DIRECTIONS

Preheat your oven to broil. Toast your English muffin slices in a toaster. Line a baking sheet with parchment. Place toasted muffins cut side up on the sheet. Spread each muffin with 1 teaspoon mayo. Sprinkle ¼ teaspoon yeast over mayo and add a pinch of salt to each as well. Top with a few green chilies if using them. Sprinkle 1 tablespoon of cheese shreds on each piece. Grind on fresh pepper. Broil for 3 minutes to melt the cheese, checking after 2 minutes for doneness.

Overnight Chilled Oatmeal

When you know you are going to have a busy morning, you can plan ahead to have one of these waiting in the fridge.

Serves: 1*

Time: Less than 10 minutes

INGREDIENTS

1/3 cup plain Greek yogurt

(I prefer coconut milk version)

1 tsp chia seeds

1/3 cup oats

1/4 cup blueberries

1 Tbsp maple syrup or honey

1/4 cup unsweetened vanilla almond milk

DIRECTIONS

Mix everything in a single serving bowl, like a cereal bowl. Taste for sweetness and add more sweetener if desired. Cover and chill in fridge overnight.

*To make multiple servings, line up a bowl for each serving desired and fill each following the same recipe.

Tofu Egg-In-A-Hole

This is similar to the egg cooked in a piece of bread dish that you might be familiar with, but since tofu slices do not have a yolk, we make a savory yolk-like sauce to drizzle over or dip into.

Serves: 4

Time: 20 minutes

INGREDIENTS

1/2 pound block of firm or

extra-firm sprouted tofu

1/2 Tbsp vegan butter

1/2 cup veggie broth

1 Tbsp nutritional yeast

1 Tbsp arrowroot

1/4 tsp turmeric

1/8 tsp paprika

1/2 tsp apple cider vinegar

3 tsp vegan mayonnaise

4 slices bread

Vegan butter

Salt and pepper

DIRECTIONS

Drain tofu and slice into four equal rectangles. Heat butter in a skillet over medium heat. When warm, add tofu rectangles and cook for about 2 minutes on each side until lightly browned. Set aside. In a small saucepan, whisk together broth, yeast, arrowroot, turmeric, paprika, vinegar, and mayo over medium-low heat until the mixture just starts to thicken. Remove from heat. If it heats too long and begins to curdle, that is ok. Whisk in a little more broth ½ tsp at a time until pourable. Lightly butter both sides of your bread and cut out a rectangle from the middle about the same size as the tofu rectangles. Heat a pan over medium heat and add slices of bread and rectangle cut-outs to cook until toasted crisp. Flip and gently press tofu rectangles into openings. Cook until bread is crisped. Remove to a plate and drizzle with “yolk” sauce. Add salt and pepper as desired.

Toasted Almond & Coconut Granola

Everyone seems to have a version or two of how to make granola, but this is my favorite take on this classic treat.

Serves: 10

Time: 45 minutes

INGREDIENTS

2 1/2 cups rolled oats, not quick

1 1/4 cups sliced almonds

1/2 cup shredded coconut

1/4 cup sunflower seeds

1/4 cup sesame seeds

2 Tbsp flax meal

1/4 cup maple syrup

2 Tbsp brown rice syrup

2 Tbsp raw coconut oil

DIRECTIONS

Heat oven to 300 degrees. Line a baking sheet with parchment and spread oats on top. Bake for 15 minutes to pre-toast the oats. In a small saucepan heat applesauce, syrup, brown rice syrup, and coconut oil over low heat to combine; do not boil. In a large bowl combine the almonds, coconut, sunflower seeds, sesame seeds, and flax meal. When oats are toasted mix them into the bowl with the dry ingredients. Pour the wet ingredients over the dry and combine well to coat evenly. Spread out flat on lined baking sheet. Bake for 30 minutes, stirring when halfway cooked.

Broiled Grapefruit

I love a golden warm grapefruit. Add a little granola (page 11) and a scoop of coconut Greek yogurt and just go ahead and call it a good day!

Serves: 6

Time: 15 minutes

INGREDIENTS

3 Grapefruit, halved and sections loosened

1/4 cup apricot fruit spread

1/2 tsp ground ginger

6 tsp turbinado sugar, 1 tsp per grapefruit slice

DIRECTIONS

Heat your oven to broil. Turn grapefruit slices cut side down onto a paper towel for about 5 minutes to drain excess liquid. In a small bowl, stir together the fruit spread and ginger. Place the grapefruit cut side up in a rimmed baking pan, such as a casserole dish. Spread the fruit spread mixture evenly over the grapefruits and top with turbinado. Broil for 7 to 10 minutes, or until grapefruits turn a nice amber color.

Southern Style Grits

Serves: 2 to 4

Time: 30 minutes

INGREDIENTS

1 cup corn grits, yellow or white

5 cups water

1/2 tsp salt

1 Tbsp vegan butter

1/4 tsp ground white pepper

DIRECTIONS

Add water to a medium sized sauce pan and bring to a boil. Add salt and grits, stir to combine. Bring to a boil and turn heat down to medium low to simmer for 7 to 10 minutes, or until most of the water is gone. Remove from heat cover and let steam for an additional 10 minutes. Stir in butter and white pepper. Adjust for salt and serve hot.

Black-Eyed Pea Cakes with Asian Dipping Sauce

Truffle Popcorn

Herby Almonds & Olives

Baked Buffalo Cauliflower Bites

Fennel-Scented Hummus

Curry Spinach Dip

Port Cheese Spread

Black-Eyed Pea Cakes

with Asian Dipping Sauce

This recipe is enjoyed as a family tradition for us to ring in the New Year but that is not to say we don’t enjoy these crispy and airy gems all year long as well!

Serves: 6 to 8

Time: 30 to 40 minutes

INGREDIENTS

1 1/2 cups black eyed peas,

soaked and loose skins discarded

1/2 yellow onion

1/2 tsp salt

1/4 tsp cayenne pepper

4 Tbsp water

Extra virgin olive oil for frying

Asian Dipping Sauce (link to recipe)

DIRECTIONS

Heat oil in a pan to ¼ inch depth over medium-high heat. In a food processor, puree peas, onion, salt, and cayenne until just smooth. Add water and pulse until combined and a bit foamy. Scoop tablespoon of mixture into heated oil and let cook for about 1 to 2 minutes per side or until golden brown. Remove to cooling rack placed over a layer of paper towels and repeat until all of the batter is used.

Truffle Popcorn

Truffle oil glams up inexpensive popcorn in this lick-your-fingers good snack.

Serves: 6 to 8

Time: less than 10 minutes

INGREDIENTS

1/2 cup popcorn kernels

2 Tbsp extra virgin olive oil

3 Tbsp vegan butter

1/4 tsp truffle oil

1/4 cup finely chopped fresh parsley

Pink salt to taste

DIRECTIONS

Place olive oil and popcorn kernels into a popcorn popper and pop. While the corn is popping, melt butter over medium-low heat. Once butter is melted, stir in truffle oil and remove from heat. Toss butter mixture with popped corn and parsley. Salt to taste.

Herby Almonds & Olives

This refrigerates well, which makes it quick and easy to pull out as a snack or appetizer on the fly.

Serves: 6

Time: less than 10 minutes

INGREDIENTS

1 cup raw almonds

1/2 cup mixed pitted olives, drained

1 tsp herbs de Provence

1/2 tsp pink salt

1/4 tsp fresh black pepper

DIRECTIONS

Heat a medium sized pan over medium heat. Toss the almonds in to the hot pan until fragrant and a little toasty. Mix in the olives, herbs, salt, and pepper to heat through. Serve warm or chilled. Snack will keep covered in the fridge for up to 1 week.

Baked Buffalo Cauliflower Bites

Buffalo sauce has become such a loved flavor, and pairing it with rice flour drenched cauliflower is so unexpectedly delicious. It’s great cold the next day in a wrap with lettuce and Ranch Dressing (link to recipe) .

Serves: 6 to 8

Time: 35 to 40 minutes

INGREDIENTS

4 Tbsp vegan butter

5 Tbsp hot sauce

2 Tbsp ketchup

1/2 Tbsp agave

1 tsp apple cider vinegar

1 to 2 tsp sriracha sauce

Pinch salt

1 head cauliflower broken into florets

1 cup white rice flour

3/4 cup water

2 Tbsp tamari

1 tsp garlic powder

1 tsp paprika

Pinch of salt

Olive oil to grease pan (optional)

DIRECTIONS

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Lightly grease prepared parchment with olive oil. For batter, in large bowl mix together rice flour, water, tamari, garlic powder, paprika, and salt until smooth. Toss cauliflower florets in batter until coated; place on prepared baking sheet. Bake for 15 min- utes or until batter hardens on cauliflower. While cauliflower bakes, stir together butter, hot sauce, ketchup, agave, vinegar, sriracha, and salt in a saucepan over low heat until butter is melted and ingredients are incorporated. Generously brush baked cauliflower pieces with buffalo sauce; bake for another 10 minutes. Serve with remaining sauce.

Fennel-Scented Hummus

There are so many great hummus recipes out there. I like a creamier hummus, which is so much easier to achieve when you cook your own chickpeas. Fennel adds a beautiful twist to this scrumptious staple in a vegan kitchen. Awesome on top of roasted asparagus!

Serves: makes about 2 cups

Time: less than 10 minutes

INGREDIENTS

2 1/2 cups cooked chickpeas,

drained with liquid reserved

1/4 cup reserved chickpea liquid

(plus more if needed)

1 cloves garlic, peeled

1/2 cup sesame tahini

Juice of 2 lemons

1/2 tsp fennel seeds

3 Tbsp extra virgin olive oil

Salt to taste

Smoked paprika to garnish

DIRECTIONS

Place chickpeas, chickpea liquid, garlic, tahini, lemon juice, and fennel in the bowl of a food processor or into a high speed blender. Mix until incorporated and smooth. With motor running, drizzle in olive oil and process until desired consistency. Add more chickpea liquid if you would like a smoother consistency, 1 tablespoon at a time. Season with salt. Serve with paprika and more olive oil.

Curry Spinach Dip

Serves: 2 to 4

Time: less than 10 minutes

INGREDIENTS

1 5oz. pack of baby spinach

1 avocado

Juice of ½ lemon

1/2 tsp salt

1 clove garlic

1/4 tsp curry powder

1/4 tsp fresh ginger

Pinch cayenne

Pinch chili powder

Pinch cumin

DIRECTIONS

Blend in a food processor until smooth. Adjust salt to taste. Serve with Pita Chips or fresh veggie sticks.

Port Cheese Spread

This cheese is so addictive you might want to make extra! It is great on crackers, in sandwiches, stuffed into jalapenos, in raviolis, and right off the spoon.

Serves: makes about 2 cups

Time: less than 10 minutes plus soaking time

INGREDIENTS

1 1/2 cups raw cashew pieces

5 sundried tomatoes

cut into pieces (not packed in oil)

1/3 cup nutritional yeast

1 Tbsp port wine

4 tsp white or chickpea miso paste

1 Tbsp apple cider vinegar

1 tsp salt

1 tsp onion powder

1/2 tsp mustard powder

3/4 tsp smoked paprika

Pinch cayenne

Water as needed

DIRECTIONS

Soak cashews and sundried tomatoes together for a minimum of 4 hours. Drain and rinse when ready to use. Process in a high speed blender or food processor until a smooth paste is formed. Add everything else except for water and process well. Add water until the desired consistency is reached for spreading. Store in the fridge.

Pasta e Fagioli with Pistou Drizzle

Spanish Saffron Soup

White Bean & Swiss Chard Soup

Split Pea & Fennel Soup

Creamy Tomato Dill Soup

Borscht

Pasta e Fagioli

with Pistou Drizzle

Don’t let the length of this recipe intimidate you. It comes together quickly and is very impressive to serve.

Serves: 4 to 6

Time: 1 1/2 hours, plus soaking time

INGREDIENTS

For Pasta e Fagioli

1 cup dry white beans

2 cups coconut water

2 Tbsp olive oil

2 white onions, chopped

3 carrots, chopped

3 celery stalks, chopped

4 cloves garlic, minced

1 zucchini, chopped

1 yellow squash, chopped

1 rounded tsp dry Italian herbs

8 to 10 cups vegetable broth

1 cup bite-sized dry noodles

(e.g., white, wheat, or brown rice shells, etc.)

1 cup chopped parsley

Salt and pepper to taste

—

For Pistou Drizzle

1/4 cup toasted walnuts

2 cups fresh basil leaves

1 clove garlic, peeled

2 Tbsp nutritional yeast

Juice of 1 lemon

Pinch crushed red pepper flakes

1/4 cup extra virgin olive oil

Salt and pepper to taste

DIRECTIONS

For Pasta e Fagioli

Cover beans in coconut water and filtered water to soak overnight. Rinse beans then place in a pot with water covering about 2 inches above the beans. Bring to a boil, then partially cover, reducing heat and simmering for about an hour or until beans are al dente. Heat olive oil in a large pot; add onions, carrots, and celery. Sweat out the vegetables until soft; add the garlic, zucchini, squash, and herbs. Sauté vegetables until very fragrant (about 3 minutes). Add broth; bring to a boil. Add pasta; cook according to package directions. Add beans and parsley and continue to cook for 2 minutes. Salt and pepper to taste. Top with a drizzle of the Pistou.

—

For Pistou Drizzle

Process walnuts, basil, garlic, nutritional yeast, lemon, and pepper flakes in a food processor or high-speed blender. With the motor running on slow, drizzle in the olive oil. Salt and pepper to taste.

*leftover Pistou mixed with vegan mayonnaise makes a wonderful sandwich spread.

Spanish Saffron Soup

This soup is fairly simple to throw together, but the depth of flavor the saffron brings to the broth is very satisfying.

Serves: 4 to 6

Time: 2 hours, largely cook time and excluding soaking time

INGREDIENTS

2 cups dry chickpeas, rinsed and sorted

10oz. coconut water

1 tsp baking soda

2 bay leaves

1 whole clove garlic, minced

2 onions, chopped

1 pack saffron threads

2 tsp bouillon

3 Yukon potatoes, peeled and diced

1/4 cup parsley, chopped

DIRECTIONS

Place chickpeas in a medium-sized nonmetallic bowl. Pour in coconut water and add purified water to bowl to cover chickpeas with 2 inches of liquid. Add baking soda and let sit 6 hours or overnight. Drain chickpeas and rinse. Cover chickpeas with 2 inches of water and bring to a boil. Cook uncovered for about 60 to 90 minutes, or until chickpeas are tender. Drain cooked chickpeas, put them into a large pot, and cover with 6 inches of water. Add bay leaves, garlic, onions, saffron, and bouillon and bring to a boil. Simmer uncovered for about 30 minutes. Return to a boil and add potatoes. Boil until potatoes are cooked (about 10 to 12 minutes). Add parsley and remove from heat.

White Bean & Swiss Chard Soup

This makes a great Sunday soup, ensuring delicious leftovers for the coming week. My family will eat every last drop!

Serves: 6 to 8

Time: 1 1/2 hours, (not including soak time)

INGREDIENTS

2 cups dry navy beans, rinsed

16oz. coconut water

1 tsp baking soda

2 cups water

1 Tbsp extra virgin olive oil

2 sweet onions, diced

6 cloves garlic, minced

12 cups water

1 Tbsp veggie bouillon

3 bay leaves

3 Yukon potatoes, peeled and diced

1 bunch chard,

steamed and torn into bite-size pieces

1 Tbsp extra-virgin olive oil

1/4 cup water

1/4 tsp salt

1 Tbsp balsamic vinegar

Salt and pepper

DIRECTIONS

Place beans, coconut water, baking soda, and 2 cups water in a non-metallic bowl and soak in fridge 6 hours or overnight. Drain and rinse beans. Bring a large stock pot to medium-high heat. Add 1 tablespoon of the oil and heat. Add onions and garlic and sauté until soft. Add beans, 12 cups water, bouillon, and bay leaves and bring to a boil. Simmer uncovered for 50 minutes or until beans are just tender. Add potatoes and bring to a soft boil. Boil for 10 minutes or until potatoes are just fork tender. Meanwhile, heat a pan over medium-high heat and add remaining tablespoon of oil. Add chard and toss to coat in oil. Add water and salt; cover and steam for 3 to 5 minutes or until tender. Add the vinegar; toss to coat and transfer into soup pot once potatoes are tender. Season with salt and pepper to your taste.

Split Pea & Fennel Soup

Split peas and fennel are beautifully paired in this soul-satisfying soup.

Serves: 4 to 6

Time: 40 minutes

INGREDIENTS

1 sweet onion, chopped

1 carrot, peeled and chopped

2 stalks celery, chopped

1 fennel bulb, chopped

3 cloves garlic, minced

1/4 cup extra virgin olive oil

1 1/2 cups green split peas, rinsed

1 medium-large russet potato,

peeled and cubed

10 cups water

Salt and black pepper to taste

DIRECTIONS

Heat oil in a medium-sized pot over medium heat. Sautee onions, carrots, celery, and fennel until softened. Stir in garlic and heat about 30 seconds. Add the split peas and potatoes and stir to coat. Pour 6 cups of the water over mixture and bring to a boil. Lower heat and simmer about 20 minutes. Stir in 2 more cups of water and simmer another 20 minutes. Add last 2 cups of water and cook 10 more minutes. Puree with stick blender, optional. Season with salt and pepper to taste.

Creamy Tomato Dill Soup

This is a great soup to take advantage of the end of summer tomatoes that are so beautiful. Make a large batch and freeze in individual containers to enjoy the rest of the year as well.

Serves: 4 to 6

Time: 30 minutes

INGREDIENTS

2 Tbsp extra virgin olive oil

1 medium onion, chopped

4 large tomatoes, chopped

2 cloves garlic, crushed

1 large Yukon potato,

peeled and quartered

6 cups veggie stock

Splash of balsamic vinegar

1 tsp maple syrup

Handful fresh dill

Salt and black pepper

DIRECTIONS

Heat a medium-sized pot over medium-high heat. Add oil and when hot, add onions, stirring occasionally for 8 minutes until slightly browned. Stir in the tomatoes and garlic and sauté for an additional 5 minutes. Add potatoes and broth to simmer for about 10 minutes or until potatoes are soft. Transfer to a blender; add vinegar and syrup. Puree until smooth. Return to pot and stir in dill. Season with salt and pepper.

Borscht

The beautiful color of this soup just screams healthy! Iron-packed beets make a wonderful savory soup that pairs so nicely with a batch of Goulash (link to recipe) .

Serves: 6

Time: 2 1/2 hours, largely cook time

INGREDIENTS

1 1/2 pounds fresh beets, cleaned and trimmed

leaving about an inch of stem intact

1 Tbsp pink salt

8 cups bullion

2 Tbsp apple cider vinegar

2 lemons, juice only

1 tsp fresh ground pepper

1 Tbsp maple syrup

1/2 cup dill, plus 2 Tbsp, chopped

DIRECTIONS

Place cleaned beets in a pot and cover with water. Add salt and bring to a boil. Cover and let simmer for 1 hour or until tender. Drain and rinse with cold water. When cool enough to touch, rub peel off of beets. Grate the cooled beets. Heat bullion in a large pot. Add grated beets and simmer uncovered over low heat for 20 minutes. Add vinegar, lemon juice, pepper, syrup, and dill. Continue to simmer over low heat for 1 hour. Taste and adjust for lemon or syrup. Serve as is, or strain for a more traditional borscht. Garnish with remaining dill.

Santa Fe Salad

California Salad

Massaged Kale Salad

Buckwheat Noodle Salad

Creamy Pesto Potato Salad

Sesame Soba Salad

Sesame Green Bean Salad

Dill Tempeh Salad

Santa Fe Salad

This is a customer favorite! Who could resist this colorful nutrient-packed salad topped with a spicy sweet dressing? Not me.

Serves: 4 to 6

Time: 10 minutes

INGREDIENTS

1 to 2 heads each, red and green leaf lettuce

1 head purple cabbage, thinly chopped

1 bunch cilantro, roughly chopped

1 to 2 ears corn, kernels only

1 can black beans, drained and rinsed

1 small red onion, thinly sliced

3 limes, sliced into wedges

Cherry tomatoes

Yellow tortilla chips,

broken into bite size pieces

1/2 cup Chipotle Lime Dressing

(link to recipe)

DIRECTIONS

Toss lettuce, cabbage, and cilantro together and section into individual containers. Add corn, black beans, and red onions to top of lettuce mixture. Drizzle with dressing and toss to coat evenly. Add lime wedges, tomatoes, and tortilla pieces to each container.

California Salad

I ate a salad similar to this when I was in San Francisco and fell in love with the flavor combinations. Here it is in a vegan version that will have you licking the bowl!

Serves: 4 to 6

Time: less than 10 minutes

INGREDIENTS

1 head of romaine lettuce,

cleaned and broken into bite-sized pieces

1 head of red leaf lettuce,

cleaned and broken into bite-sized pieces

2 carrots, shredded

1 can hearts of palm,

drained and cut into rounds

1 cucumber, sliced into half moons

1/4 cup pumpkin seeds

1 pack cherry tomatoes, rinsed

1/2 cup Ranch Dressing

(link to recipe)

DIRECTIONS

Place lettuce in a large salad bowl. Add carrots, hearts of palm, pumpkin seeds, cucumbers, and tomatoes. Drizzle dressing over salad and toss.

Massaged Kale Salad

Kale has been getting some good press recently, and for good reason. It is a nutrient powerhouse! In this recipe you will get to see how deliciously it can blend with a fresh honey-lime dressing and crunchy toasted almonds.

Serves: 4 to 6

Time: 20 minutes including chill time

INGREDIENTS

2 bunches of Kale,

de-stemmed and torn into bite sized pieces

Juice of 2 limes

3 Tbsp honey or vegan honey

1/4 cup extra-virgin olive oil

2 Tbsp tamari

2 green onions, sliced on the diagonal

1 cup honeydew melon, diced small

1 cup toasted almond slices

1/4 cup toasted sesame seeds

DIRECTIONS

In a medium-large mixing bowl whisk together lime juice, honey, oil, tamari, and onions. Add kale and massage well with the dressing. Chill 10 minutes or until ready to eat (up to 3 days). When ready to eat, top with melon, almonds, and sesame seeds. Salt and pepper to taste.

Buckwheat Noodle Salad

This recipe comes together very quickly, and you have to love a recipe that only dirties one pot! Other veggies like broccoli, snap peas, or green beans can be substituted in as well.

Serves: 4 to 6

Time: less than 10 minutes, depending on the noodles you use

INGREDIENTS

24oz. buckwheat noodles

(I prefer Annie’s Fresh Buckwheat Noodles)

1 cup frozen shelled edamame

1 cup diced carrots

1/2 cup tamari

1/4 cup rice wine vinegar

1/4 cup toasted sesame oil

3 green onions, sliced

1 cup baby spinach, rough chopped

1/4 cup toasted sesame seeds

DIRECTIONS

Bring a large pot of water to a boil. Add noodles and cook according to package. With 3 minutes of cook time left on the noodles, add frozen edamame and carrots to the pot and continue cooking. Meanwhile, whisk together the tamari, vinegar, oil, and green onions. When noodles are cooked, drain and rinse with cold water to stop cooking. Toss with dressing, spinach, and toasted sesame seeds. Serve warm or chilled.

Creamy Pesto Pasta Salad

Ok, so you’re reading this recipe and it all looks pretty expected until “Pow!” you get to cucumber and dill. No, it is not a typo. It is pesto meets tzatziki, and it is delicious!

Serves: 6 to 8

Time: 20 minutes

INGREDIENTS

1 16oz. pack fusilli pasta

3 cups basil

2/3 cup toasted pine nuts

1 clove garlic

Juice of 1 lemon

1/4 cup nutritional yeast

1/4 cup extra virgin olive oil

1/2 cup vegan mayo

Juice of 1 lemon

Handful fresh dill

1/2 tsp garlic powder

1 inch of a cucumber

1 cup cherry tomatoes, halved

1 cup chopped cucumbers

1/4 cup chopped sweet onion

Salt and pepper

DIRECTIONS

Cook pasta according to package. Drain and rinse with cold water. In a food processor mix together basil, 1/3 cup of the pine nuts, garlic, juice of 1 lemon, and nutritional yeast until smooth. Drizzle in oil. Toss with pasta and chill covered for at least 4 hours, but preferably overnight. Mix mayo, juice of 1 lemon, dill, garlic powder, and 1 inch of cucumber in a high-speed blender or food processor. When pasta has chilled, toss with mayo sauce, cherry tomatoes, cucumber pieces, sweet onion, and remaining pine nuts and season with salt and pepper.

*super good over a bed of arugula or lettuce

Sesame Soba Salad

When the experts claim you should eat a rainbow of veggies I am pretty sure they were referring to this salad! Gluten-free rice noodles taste great as an option for this recipe.

Serves: 4

Time: 20 minutes

INGREDIENTS

1 12oz. pack dry soba noodles

1 cup frozen edamame, shelled

2 Tbsp sesame oil

3 carrots, julienned

1 red bell pepper, julienned

½ cup sugar snap or snow peas,

trimmed and sliced on the diagonal

2 cups shredded green cabbage

2 green onions, sliced diagonally

¼ cup sesame seeds, toasted

½ cup Sesame Vinaigrette

(link to recipe)

DIRECTIONS

Bring a pot of water to boil. Add noodles and cook according to package. When there is 4 minutes of cooking time remaining for the noodles, add the edamame to cook with the noodles. Drain and rinse with cold water. Toss noodles and edamame with the sesame oil and set aside. To serve, layer the cabbage on the bottom of dish, then noodles, then carrots, peppers, and peas. Sprinkle with green onions and sesame seeds, and top with dressing.

Sesame Green Bean Salad

Crispy blanched green beans make up the bulk of this salad, but the crunchy toasted almonds round things out nicely.

Serves: 4

Time: less than 10 minutes, plus chill time

INGREDIENTS

3 cups green beans trimmed and

cut into bite-sized pieces

1/4 cup tamari

2 Tbsp toasted sesame oil

1 to 2 drops sriracha, to taste

1/2 cup sliced almonds, toasted

1/4 cup sesame seeds, toasted

DIRECTIONS

Bring a large pot of water to boil. Add green beans and cook on high for 3 minutes until bright green. Drain and immediately run under cold water until cooled. Place beans in a medium-sized bowl and add tamari and oil. Toss well to coat. Add sriracha until spicy enough for your palate. Chill in fridge for at least 2 hours to let flavors mingle. Top with almonds and sesame seeds, and toss to combine.

Dill Tempeh Salad

This hits the spot when you are looking for a deli-style salad. It is also nice on crackers, in a sandwich, or rolled in a cabbage leaf.

Serves: 4 to 6

Time: 15 minutes, plus chill time

INGREDIENTS

16oz. tempeh (2 packs), cubed

1 cup vegan mayonnaise

3 stalks celery, diced

1 dill pickle, diced

1/4 cup sunflower seeds

3 Tbsp chopped fresh dill

1 Tbsp yellow mustard

1 Tbsp tamari

1/2 tsp garlic powder

1/2 tsp onion powder

Fresh ground pepper to taste to serve:

Bibb lettuce leaves

Cucumber slices

Bell pepper slices

Tomato slices

Crackers

DIRECTIONS

Bring a pot of water to a boil and drop in tempeh cubes. Cover and simmer high for 12 minutes. Drain and rinse. In a medium bowl combine the mayo, celery, pickle, sunflower seeds, dill, mustard, tamari, garlic powder, onion powder, and pepper. Lightly crumble in the warm tempeh and toss to combine. Let sit in refrigerator for at least 2 hours. Serve over lettuce and garnish with cucumber, peppers, tomatoes, and crackers. Will keep 4 days covered in fridge.

Chickpea Wrap

Curry Tempeh Wrap

Tempeh, Lettuce & Tomato Sandwich

Pulled Portobello Sandwich

Black Bean Burgers

Finger Sandwiches

Cashew Cheese & Tempeh Bacon

Tomato & Basil

Cucumber & Cress

Green Olive

Chickpea Wrap

This is one of the easiest recipes in the world, which makes it a great one to get the kids involved. The chickpea mix is tasty on crackers, in pasta salads, or just by the spoonful!

Serves: 3 to 4

Time: Less than 10 minutes

INGREDIENTS

1 14oz. can of chickpeas

3 Tbsp nutritional yeast

1 to 2 Tbsp tamari, to taste

5 Tbsp vegan mayonnaise

Salt and Black pepper to taste

—

to serve:

Whole wheat tortilla, collard green leaf,

or cabbage leaf

Lettuce or arugula

Sliced Tomatoes

DIRECTIONS

Rinse chickpeas and mash in a mediumsized bowl with potato masher or fork. Stir in nutritional yeast, tamari, and mayo. Adjust taste with salt and pepper. To serve, layer a wrap with a handful of lettuce or greens, sliced tomato, and a generous spoonful of the chickpea mash. Mash will keep in fridge for up to 5 days.

Curry Tempeh Wrap

Tempeh is a food we should all consider eating more frequently. It is high in fiber and protein while containing properties that actually help lower your cholesterol levels. The pre-boil is pretty important in helping the tempeh shed some of the bitterness it acquired during its fermenting process. After boiling, tempeh is very versatile in how you can flavor and enjoy it.

Serves: 4

Time: 20 minutes, plus chill time

INGREDIENTS

2 8oz. packs of tempeh, cubed

1 1/2 Tbsp extra virgin olive oil

2 stalks celery, sliced

1 green onion, sliced

1/4 cup raisins

1/2 cup toasted cashews

2 Tbsp hempseed hearts

3/4 to 1 cup vegan mayonnaise (depending

on how creamy you like your salads)

1 tsp curry powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp paprika

Salt and pepper to taste

4 whole wheat wraps, collard green leaves,

or cabbage leaves

1 cup lettuce, broken into bite sized pieces

DIRECTIONS

Bring a medium sized pot of water to boil. Add tempeh cubes; cover and simmer for 10 minutes. Drain. In a large bowl combine celery, onions, raisins, cashews, hempseeds, and tempeh. Stir in mayo, curry, garlic, onion, and paprika. Add salt and pepper to taste and chill 1 hour or until ready to use (up to 3 days). To serve, fill wraps with ¼ cup lettuce and curry salad mixture and roll.

Tempeh, Lettuce & Tomato Sandwich

The basil-infused spread gives a wonderful burst of flavor to this version of the classic “BLT” sandwich.

Serves: 4 to 6

Time: 15 minutes

INGREDIENTS

1/2 cup vegan mayo

1/4 tsp garlic powder

1/8 tsp onion powder

1/4 cup fresh basil leaves, roughly a handful

1/4 tsp fresh ground pepper

Pinch of salt

1 pack smokey tempeh strips,

Lightlife preferred

2 Tbsp extra virgin olive oil

4 romaine leaves

2 tomatoes, sliced into rounds

1 avocado, sliced

Ciabatta loaf sliced open and cut

into four sandwich sections

(or whatever bread you prefer)

DIRECTIONS

Heat oil in a medium-sized skillet over medium heat. Cook tempeh on both sides until browned, according to package. In the bowl of a food processor or high speed blender mix together mayo, garlic, onion, basil, black pepper, and salt. Layer both sides of the bread with the mayo mixture. Add romaine, avocado, tomatoes, and tempeh and top with remaining bread piece.

Pulled Portobello Sandwich

This makes a fun appetizer if you serve them in scaled-down slider buns!

Serves: 4

Time: 15 minutes

INGREDIENTS

5 to 6 large portabellas,

cut into matchstick strips

1 Tbsp of extra virgin olive oil

1/2 tsp liquid smoke

1 to 1 1/2 cups of prepared or

homemade BBQ sauce

4 burger buns

Sliced dill pickles

Vegan mayonnaise

DIRECTIONS

Heat oil in a large saucepan. Add mushrooms and sauté until majority of the water is evaporated. Add liquid smoke and stir to coat. Add 1 to 1 ½ cups of BBQ sauce and heat through. Spread mayo on buns and place pickles on bottom bun. Scoop BBQ Portobello mixture onto bottom bun and top with the other half of the bun.

Black Bean Burgers

Black beans and sweet potatoes pair up with some southwestern flavors in these burgers. They freeze well and can be reheated in a 400 degree oven or in a fry pan with a little oil in it.

Serves: 6

Time: 1 1/2 hours, mostly cook and chill time

INGREDIENTS

1 1/2 pounds sweet potatoes

1/3 cup millet

1 cup old fashioned oats

1 15oz. can black beans, rinsed and drained

1/2 small red onion, diced

1/2 cup lightly packed fresh cilantro leaves,

chopped

2 tsp cumin powder

1 tsp chili powder

1 tsp chipotle powder

or smoked hot paprika

1/2 tsp cayenne powder (optional, to taste)

1/2 tsp salt

Extra virgin olive oil for pan frying burgers

Chimichurri Drizzle (link to recipe)

Chipotle Cashew Cream (link to recipe)

6 Burger Buns

DIRECTIONS

Heat oven to 400 degrees. Slice potatoes lengthwise and place cut side down on a baking sheet. Bake for 30 to 40 minutes or until soft. When cooled, pull off the skins and roughly chop; set aside for later. Meanwhile bring 1 cup of water to a boil. Add millet and simmer covered for  about 20 minutes. Drain excess liquid. Using a food processor, grind the oats, leaving a few larger pieces. In a large mixing bowl, mash the sweet potatoes, millet, black beans, onion, cilantro, cumin, chili powder, chipotle powder, cayenne, and salt. Mix in the oats and chill mixture for 30 minutes. Shape ½ cup of mixture into patties and place on a baking sheet. Chill again for one hour or overnight. Heat oil in pan and gently pan fry to a nice browned color on both sides. Serve in a bun with Chimichurri drizzle and Chipotle Cashew Cream.

Finger Sanwiches

Tea time is one of my favorite times to share with friends! Serve these sandwiches accompanied by the Lemon Scented Blueberry Scones (link to recipe) , Chocolate Raspberry Mousse (link to recipe) , and Green Tea Shortbread (link to recipe) for a wonderful treat. Finger sandwiches also go great in lunchboxes!

Cashew Cheese & Tempeh Bacon

6 slices of whole wheat bread,

lightly toasted and cooled

12 tsp of Cashew Cheese

(link to recipe)

1 package tempeh bacon strips,

cooked according to package

3/4 cup arugula

Fresh black pepper

Lay out your toasted bread slices. Spread 2 tsp of the cashew cheese on each piece of bread. Arrange 3 slices of the tempeh onto 3 of the slices of bread. Top with ¼ cup arugula and sprinkle with pepper. Top with remaining bread slices and gently press to seal. Cut off crust (optional) and cut each sandwich into three rectangles.

Tomato & Basil

6 slices whole wheat bread

2 roma or heirloom tomatoes,

sliced into thin rounds

6 tsp vegan mayonnaise

12 to 15 basil leaves

Pink salt

Black pepper

Lay out your bread slices. Spread each slice with 1 tsp of mayo, or more to taste. Layer tomato slices in a single layer on 3 of the pieces of bread Sprinkle with a little garlic salt and black pepper. Top with the basil leaves and close sandwiches with remaining bread Cut off crust (optional) and cut each sandwich into three rectangles.

Cucumber & Cress

6 slices white bread

1 euro cucumber,

sliced into thin rounds

1 bunch watercress,

washed and stemmed

Herb salt, such as Herbamare

6 tsp vegan butter

Lay out your bread slices. Spread each slice with 1 tsp of butter, or more to taste. Layer cucumber rounds on 3 pieces of the bread, slightly overlapping but still in a single layer. Sprinkle a little herb salt onto the cucumbers. Top with a thin layer of cress. Close the three sandwiches with the remaining bread slices. Cut crust off (optional) and cut each sandwich into three rectangles.

Green Olive

6 slices of pumpernickel or rye bread

1/2 cup of green olives, sliced

6 tsp vegan cream cheese

Lay out your bread slices. Spread each slice with 1 tsp of cream cheese, or more to taste. Layer olive slices in a single layer on 3 of the pieces of bread. Close the three sandwiches with the remaining bread slices. Cut off crust (optional) and cut each sandwich into three rectangles.

African Spiced Baked Beans

Mediterranean Lentils

Sautéed Tofu Cubes

“Noochy” Pasta with Peas

Orecchiette with Collard Greens

Buffalo Tempeh

Crispy Tofu Fingers

Coconut & Macadamia Nut Crusted Tempeh

Spinach & Artichoke Pie

Chana Masala

Crabby Cakes with Remoulade

Veggie Lo Mein

Tempeh Goulash

African Spiced Baked Beans

These slow-cooked beans make your kitchen smell so good it is hard to wait until they brown to dig in. But it is well worth the wait. Pairs nicely with a green salad and a piece of crusty bread to sop up the juices.

Serves: 4 to 6

Time: 3 1/2 hours, mostly cook time

INGREDIENTS

1 1/2 cups dry white beans, soaked overnight

2 bay leaves

2 Tbsp extra virgin olive oil

4 cloves garlic, chopped

2 Vidalia onions, sliced in thick half moons

2 Tbsp curry powder

1 tsp garam masala powder

Pinch of cinnamon

1 15oz. can whole tomatoes, drained and diced

3 Tbsp of smooth peanut butter

Salt and pepper to taste

DIRECTIONS

Place soaked beans in a pot and cover with 2 inches of water; add bay leaves. Bring to a boil. Cover partially and simmer for 1 to 1 ½ hours or until tender. Do not drain. Meanwhile, heat oven to 300 degrees. Heat oil in an oven proof pot like a Dutch oven over medium heat and sauté garlic and onions until nearly caramelized. Stir in spices and let blend for about 1 minute. Add diced tomatoes and cook for another 2 to 3 minutes. Place peanut butter in a small bowl and whisk in 4 Tbsp of hot bean cooking water until smooth. Pour beans and cooking liquid into the tomato mixture and stir in thinned peanut butter. Remove bay leaves. Season with salt and pepper. Cook in preheated oven for 1 ½ to 2 hours or until nicely browned and bubbly. Season again with salt and pepper to taste.

Mediterranean Lentils

The Herbs de Provence really make this savory lentil dish memorable!

Serves: 4

Time: Less than 1 hour

INGREDIENTS

1 Tbsp extra virgin olive oil

2 shallots, thinly sliced

1 leek, thinly sliced

3 cloves garlic, minced

1 tsp Herbs de Provence

1 tsp salt

1 1/2 cups brown lentils

2 1/2 cups vegetable broth

14oz. can diced tomatoes, drained

2 cups baby spinach, roughly chopped

DIRECTIONS

Heat olive oil in pot, add shallots, and cook for about 1 minute. Add leeks, minced garlic, herbs, and salt, stirring occasionally until shallots and leeks are browned a bit. Stir in lentils and stock and bring to a simmer to cook partially covered for 35 to 40 minutes and the stock is dissolved. Stir in tomatoes and spinach into the lentil mixture and heat through for about 5 minutes.

Sautéed Tofu Cubes

Tofu is a great way to boost the protein and calcium in your plant-based meals. This tofu preparation can easily be added by the handful to foods like salad or rice bowls.

Serves: 2 to 4

Time: 15 minutes

INGREDIENTS

1 14oz. pack of firm or extra firm tofu,

pressed and cubed

1 Tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp ginger powder

1 Tbsp tamari

2 Tbsp nutritional yeast

DIRECTIONS

Heat a large non-stick pan over medium-high heat. Add oil and when hot, add the tofu cubes. Brown the cubes on all sides, about 7 to 10 minutes. Toss with the garlic and ginger powders to coat. Turn heat down to low and add the tamari. Stir. Remove from heat and toss with the nutritional yeast to coat. Serve immediately or chill to eat later.

“Noochy” Pasta with Peas

One of my favorite vegan chefs, Isa Chandra Moskowitz, coined the slang “Nooch” when referring to nutritional yeast, and it has kind of stuck. This recipe is quick comfort food with and added boost of B vitamins.

Serves: 4 to 6

Time: 15 minutes

INGREDIENTS

1 12oz. package tubular pasta

1 cup frozen peas

1/3 cup vegan butter

1/4 cup nutritional yeast

3 Tbsp gluten-free tamari

Salt and pepper

DIRECTIONS

Cook pasta according to package directions. With 5 minutes of cooking time left on pasta, add frozen peas to the pot. Lightly drain pasta; transfer back to the pot. Add butter, nutritional yeast, and tamari. Stir until well combined. Salt and pepper to taste.

Orecchiette with Collard Greens

Nutrient-packed collard greens turn this pasta into a dish that makes getting your vitamins very enjoyable. This is also great as cold pasta the next day.

Serves: 6 to 8

Time: 40 minutes, mainly cook time

INGREDIENTS

1 16oz. box of Orecchiette Pasta

2 cloves garlic, minced

1 inch ginger, peeled and minced

1 orange, zest and juice

1 sweet onion sliced thin into half moons

4 Tbsp tamari

2 pinches crushed red pepper flakes

1 1/2 cups veggie broth or bouillon

2 bunches collard greens, stemmed

and chopped into bite sized pieces

Extra virgin olive oil

Salt and Pepper

DIRECTIONS

In a large stock pot bring garlic, ginger, orange zest and juice, onion, tamari, red pepper, and broth to a boil. Add collard greens and stir to coat. Cover with a lid and simmer on medium for about 30 minutes or until tender; stir occasionally. When greens are cooked, keep warm and bring a second stock pot filled with water to a boil. Cook pasta as directed, but do not drain at the end of cook time. With a slotted spoon or mesh-ladle spoon, transfer cooked pasta to the pot with the collard greens. Toss together and add about 1 tablespoon of olive oil and heat through. Season with salt and pepper to taste.

Buffalo Tempeh

I like to make a double batch of these and put the leftovers in a wrap the next day with salad greens, cubed tomatoes, and some ranch dressing (link to recipe) .

Serves: 2 to 4

Time: 45 minutes, mostly cook time

INGREDIENTS

1 8oz. pack tempeh

1/2 cup unsweetened rice milk

1/3 cup whole wheat pastry flour

1/2 tsp sea salt

1 tsp Italian herb blend

1 tsp paprika

1/2 tsp turmeric

1/2 tsp garlic powder

1/4 tsp fresh ground pepper

1 cup panko style bread crumbs

4 Tbsp vegan butter

4 Tbsp hot sauce

2 Tbsp ketchup

1 tsp apple cider vinegar

DIRECTIONS

Bring a medium pot of water to boil. Slice tempeh on the bias into about eight 1/2-inch thick rectangular pieces and place in water. Cover and steam for about 12 minutes. Drain. Heat oven to 400 degrees. Line a baking sheet with parchment and lightly rub or spray with olive oil. Prepare three bowls, one with the milk, the second with the flour and herbs, and the third with the panko. Dip the tempeh into the milk then the flour mixture, then back into the milk, and finally coat well in the panko. Place on prepared baking sheet and repeat with the remaining tempeh. Bake for 20 minutes, flipping halfway through. Meanwhile, combine butter, hot sauce, ketchup, and vinegar in a small saucepan over low heat to combine. When tempeh is cooked, brush both sides generously with wing sauce. Serve immediately with Ranch (link to recipe) and fresh veggie sticks.

Crispy Tofu Fingers

It is very important to get the tofu pretty dry for this recipe. The end result is a satisfyingly crunchy crusted tofu finger that just begs to be dipped in your favorite sauce!

Serves: 4

Time: 45 minutes

INGREDIENTS

1 block extra firm tofu

1 1/2 cups panko bread crumbs

or crushed corn flakes

3 Tbsp extra virgin olive oil

3/4 tsp garlic salt

1 cup whole wheat flour or oat flour

2 tsp Italian herbs

1/2 tsp paprika

1/4 tsp onion powder

1/4 tsp ground white pepper

1 cup coconut milk

1 Tbsp cornstarch

DIRECTIONS

Heat your oven to 400 degrees. Slice tofu into ½-inch rectangles and then halve those lengthwise to get rectangular “fingers.” Place a towel onto a baking sheet and lay the “fingers” flat on top of the towel. Layer another towel on top of the tofu and weight the top of the towel with another baking sheet or some books to press out the liquid from the tofu. Meanwhile, prepare another baking sheet by lining it with parchment and covering with a light layer of olive oil. Get out three bowls. In the first bowl place panko or corn flakes, olive oil, and garlic salt. Use hand to combine, making sure to coat the crumbs with oil and disperse garlic evenly. In the second bowl add the flour, herbs, paprika, onion powder, and white pepper and stir to combine. In the remaining bowl combine the milk and cornstarch. At this point, the tofu should be drained enough. Carefully dip the tofu pieces into the milk, then the flour, then back into the milk, and finally into the crumbs mixture. Gently shake off excess and place on prepared baking sheet. Repeat until all pieces are coated. Cook for 15 minutes. Flip tofu and cook for an additional 15 minutes until toasty and crisp.

Coconut & Macadamia Nut Crusted Tempeh

This is another customer favorite for us! It has a very tropical feel making it a great beach food.

Serves: 6 to 8

Time: 60 minutes

INGREDIENTS

2 packs tempeh, sliced on the bias

1 can coconut milk

1 cup oat flour

2 Tbsp arrowroot powder

1 tsp pink salt

1 cup panko

1/4 cup coconut shreds

1/2 cup toasted macadamia nuts, chopped

Salt to taste

Maple Mustard Sauce

(link to recipe)

DIRECTIONS

Bring a medium sized pot of water to a boil. Add tempeh; cover and simmer for 10 minutes. Drain. Heat oven to 400 degrees. Line a baking sheet with parchment paper. In one bowl, pour the coconut milk. In second bowl, combine the oat flour, arrowroot, and salt. In a third bowl, combine the panko, coconut, macadamia nuts, and additional salt if desired. Dip tempeh pieces in coconut milk, oat flour mixture, coconut milk, and then into the panko mixture. Place the coated pieces on the baking sheet and repeat until all of the pieces are coated. Bake for 30 minutes, flipping after 15 minutes. If you would like a crispier crust, spray lightly with oil before baking and after flipping. Serve with Maple Mustard Sauce.

Spinach & Artichoke Pie

This is a twist on spanakopita. To make ahead, freeze or refrigerate before baking. Thaw in fridge if frozen and brush with butter to bake 45 minutes in a 350 degree oven.

Serves: 6 to 8

Time: 1 hour 20 minutes, mostly cook time

INGREDIENTS

2 cups cashews, soaked and drained

6 Tbsp tahini

6 Tbsp chickpea miso

Juice of 1 lemon

1/4 cup nutritional yeast

1 clove garlic

2 10oz. bags of frozen spinach,

thawed and drained

1 14oz. can artichoke heart quarters, drained

1/2 tsp fresh ground black pepper

1 tsp salt

Pinch of fresh nutmeg

1 16oz. box of whole wheat phyllo dough

1/2 cup melted vegan butter

DIRECTIONS

Wiz together cashews, tahini, miso, lemon juice, nutritional yeast, and garlic in a high-speed blender until smooth, thinning with 1 to 2 tbsp of water if needed. Transfer to a large mixing bowl and add drained spinach (squeezed to remove as much water as possible), artichoke hearts, pepper, salt, and nutmeg and mix to combine well.

Preheat oven to 350 degrees. Brush the bottom and sides of a 13x9-inch baking dish with some of the melted butter. Remove the phyllo from the pack and cover with plastic wrap and a damp towel over top of the plastic wrap. Place 2 phyllo sheets in the prepared dish and brush lightly with melted butter. Top with 2 more sheets and repeat previous step until half of pack is finished, making sure to brush the edges as well. Spread spinach and artichoke mixture over the phyllo evenly. Top with remaining phyllo the same as before, tucking excess in at the edges. Brush top with melted butter.

Bake 45 minutes or until golden and filling is hot. Let stand about 10 minutes before cutting into the pie.

Chana Masala

This is a very kid-friendly curry, but feel free to add some crushed red-pepper flakes to bring up the heat when you add the other spices. Perfect with rice or naan!

Serves: 4

Time: 25 minutes

INGREDIENTS

2 Tbsp extra virgin olive oil

1 onion, chopped

2 cloves garlic, minced

1 cup cauliflower florets

2 stalks celery, cut into thick slices

1 cup bell pepper, diced

1 Tbsp curry powder

1/2 tsp ground cumin

1/2 tsp ground coriander

Pinch of cayenne or to taste

1 Tbsp tomato paste

1 15oz. can of drained chickpeas,

with liquid reserved

Juice of half a lemon

1 15oz. can of coconut milk

1/2 tsp of salt

Black pepper to taste

1 Tbsp of vegan butter

DIRECTIONS

Heat oil in a large skillet over medium-high heat. Sautee veggies until just tender. Add curry, cumin, coriander, cayenne, and ketchup and heat through. Add chickpeas, 3 Tbsp of reserved chickpea liquid, lemon, coconut milk, salt, and pepper and simmer for about 7 minutes, stirring occasionally to avoid sticking. Add butter and simmer 5 more minutes.

Crabby Cakes with Remoulade

This has been a customer favorite ever since it debuted at Ambrosia Organic Kitchen. The cakes are so fresh and flavorful you won’t miss the crab at all!

Serves: 4 to 6

Time: 30 to 40 minutes

INGREDIENTS

2 ½ cup canned chickpeas, drained and rinsed

1 finely chopped onion

2 cloves garlic, crushed

1 cup celery, finely chopped

1/2 cup parsley, chopped

1/2 tsp baking powder

2 tsp old bay

1/8 tsp cayenne

1/2 tsp dry mustard powder

1/2 tsp salt

1/4 tsp pepper

1 cup bread crumbs or gluten-free oat flour

Remoulade (link to recipe)

DIRECTIONS

Mix chickpeas and salt in a food processor until the consistency of a thick and slightly chunky hummus is reached (add a little water if necessary, but not much). Pour into a mixing bowl and stir in onions, garlic, celery, parsley, powder, old bay, cayenne, dry mustard, salt, and pepper. Stir in bread crumbs and let sit for 15 to 20 minutes. Heat oven to 400 degrees. You should have a moist, formable batter to shape into cakes. If it is dry, add little bits of water until the batter will hold its shape. Fry cakes in a little olive oil. Bake in oven for 8 minutes to finish.

Veggie Lo Mein

Crunchy, blanched veggies pop in this Chinese take-out style dish. Add more sriracha for extra heat.

Serves: 4

Time: Less than 30 minutes

INGREDIENTS

1/2 cup vegetable broth

1/4 cup tamari

3 Tbsp vegetarian hoisin sauce

1 Tbsp rice vinegar

1 Tbsp sesame oil

1 Tbsp agave or honey

1/2 tsp sriracha

1 clove garlic minced

1 tsp minced fresh ginger

1/2 Tbsp corn starch

1 pound of lo mein or soba noodles

1 Tbsp extra virgin olive oil

1 tsp sesame oil

1 cup broccoli florets

1 cup snow peas sliced

1 carrot, sliced

1 yellow onion, chopped

2 cups shredded napa cabbage or baby bok choy

1 can baby corn, drained

2 green onions, sliced

1/2 cup raw cashew pieces

DIRECTIONS

In a bowl whisk together broth, tamari, vinegar, sesame oil, agave, sriracha, garlic, and ginger. Bring a large pot of water to a boil. Add noodles and cook according to package, but with 4 minutes cooking time left add the broccoli, snow peas, and carrots to cooking water. Drain and rinse under cold water to stop cooking and set aside. In a large pan or wok, heat oils together. Sautee the onions and cabbage for about 2 to 3 minutes. Whisk the cornstarch into the sauce and pour over cabbage mixture. Add noodles with veggies and baby corn. Gently stir to heat through and combine. When sauce starts to thicken remove from heat and stir in the cashews and green onions.

Tempeh Goulash

This hearty goulash has such a deep and satisfying flavor. It is important to use sweet Hungarian paprika for the authentic flavor. You can also cook this one slow and low by placing the steamed tempeh along with all the other ingredients in a slow cooker for 4 to 6 hours. Get ready to be driven wild by good smells!

Serves: 4 to 6

Time: 45 minutes

INGREDIENTS

2 8oz. packs of tempeh, cubed

1/4 cup extra virgin olive oil

2 medium yellow onions, diced

2 cups vegetable bullion

1 tsp Hungarian sweet paprika

1/2 tsp marjoram

1/4 tsp black pepper

1 bell pepper, diced

2 tomatoes, diced

1 Tbsp tomato paste

1 cup red wine

1/4 cup water

1 Tbsp corn starch

Salt and pepper to taste

1 Tbsp of vegan butter

DIRECTIONS

Place tempeh in a medium pot of water and bring to a boil. Cover and simmer for 10 minutes. Drain. Heat oil in a large skillet over medium-high heat and add tempeh and a pinch of salt. Cook for about 5 minutes or until tempeh starts to color. Add onions and continue cooking until softened. Stir in the broth, paprika, marjoram, and black pepper. Cover and simmer for 15 minutes. Add peppers, tomatoes, and tomato paste. Stir and return to a covered simmer for 10 minutes. Stir in the wine and cover to simmer for 7 more minutes. Whisk together the water and cornstarch and pour over the goulash. Stir over medium heat until thickened. Taste for salt and pepper levels and adjust to preference.

Szechuan-Infused Broccoli

Sesame Mushrooms & Mung Bean Sprouts

Sautéed Peppers & Greens with Miso & Tahini Drizzle

Braised Fennel & Carrots

Spicy Peanut Kale

Cauliflower Mashed Potatoes

Pan-Fried Zucchini

“Cheesy” Baked Cauliflower & Broccoli

Polenta Oven Fries

Wild Rice with Toasted Almonds

Artichokes with Balsamic Mayo

Paprika Potatoes

Smokey Red Quinoa Pilaf

Veggie Orzo “Risotto”

Black-Eyed Peas & Collard Greens

Broccoli “Mac-N-Cheese”

Szechuan-Infused Broccoli

Ah, Szechuan spice. Is there anything it would not be delicious on? The perfect marriage of garlic, ginger, and pepper really makes this simple broccoli dish enticing. I use this spice on just about everything, from seasoning mayo, sprinkling on popcorn, baking into a cereal snack mix, or even pouring right on top of roasted asparagus. So yum!

Serves: 2 to 4

Time: Less than 10 minutes

INGREDIENTS

1 large head of broccoli, broken into florets

1 Tbsp extra virgin olive oil

1 Tbsp Chinese Szechuan seasoning

1/2 Tbsp tamari

DIRECTIONS

Bring a large pot of water to boil. Add broccoli florets. Cover and let steam for 3 minutes. Drain and rinse under cold water until cooled. Heat oil in a pan over medium-high heat. When hot, add Szechuan seasoning and swirl to combine. Add broccoli and tamari and stir to coat. Cover and let permeate for 2 minutes. Remove lid and cook another 2 to 3 minutes.

Sesame Mushrooms & Mung Bean Sprouts

Simple, delicious, and loaded with antioxidants!

Serves: 2 to 4

Time: Less than 10 minutes

INGREDIENTS

1 Tbsp extra-virgin olive oil

2 cloves garlic, minced

1 pound crimini mushrooms, sliced

2 cups mung bean sprouts,

washed and picked over

2 Tbsp tamari

1 Tbsp toasted sesame oil

2 Tbsp of sesame seeds

DIRECTIONS

Heat oil in a large sauté pan over medium-high heat. Add garlic and mushrooms. Sauté for about 5 minutes or until most of their moisture has been released. Add bean sprouts and toss with mushrooms. Heat for an additional 3 minutes to warm the bean sprouts. Add tamari and sesame oil and cook an additional 2 minutes. Remove from heat and toss with sesame seeds.

Sautéed Peppers & Greens

with Miso & Tahini Drizzle

When cleaning your greens, it is a good idea to triple wash them to make sure you get all of the dirt and sand off of them. I like to use a salad spinner to help get greens thoroughly cleaned. It is never fun to bite down on a piece of sand!

Serves: 2 to 4

Time: 10 to 15 minutes

INGREDIENTS

1 Tbsp extra-virgin olive oil

2 red bell peppers, julienned

3 cloves garlic minced

1 bunch, or about 3 cups, greens

such as kale, chard, bok choy, or tatsoi,

steamed, cleaned and torn into pieces

1/4 cup water

1 tsp gluten-free tamari

Tahini Sauce

(link to recipe)

DIRECTIONS

Heat oil in a frying pan over medium heat. Sauté peppers and garlic in oil for 2 minutes. Toss greens in the pan. Pour the water and tamari over greens and stir until mixed. Cover greens and let steam for 3 minutes (longer if you are using thicker greens such as kale). Remove lid and continue cooking until most of the liquid has evaporated. Drizzle with tahini sauce.

Braised Fennel & Carrots

This is an impressive side dish that often graces our veggie Thanksgiving feast spread. The addition of the fresh fennel leaves is so pretty and delicious!

Serves: 2 to 4

Time: 15 minutes

INGREDIENTS

2 Tbsp extra virgin olive oil

1 Fennel Bulb, sliced into matchsticks

and leaves chopped

2 cups carrots, sliced into matchsticks

2 Tbsp of orange juice,

fresh squeezed preferred

2 Tbsp water

1 Tbsp agave or honey

Salt and pepper to taste

DIRECTIONS

Heat oil in pan over medium-high heat. Add carrot and fennel matchsticks and toss to coat. Pour juice, water, and agave over veggies. Bring to a boil. Boil covered for about 3 minutes. Remove lid and cook over medium-high heat until the liquid has evaporated. Keeping a close eye on the pan, let veggies darken on the bottom. Remove from heat and stir in fennel leaves. Taste for salt and pepper.

Spicy Peanut Kale

Creamy rich kale is an awesome addition to any meal or to eat as a light lunch all on its own!

Serves: 2 to 4

Time: Less than 10 minutes

INGREDIENTS

1 Tbsp extra virgin olive oil

4 cloves garlic, minced

2 bunches kale, stemmed,

chopped, and washed

1/3 cup veggie broth

Pinch crushed red pepper flakes

1 Tbsp peanut butter

Salt and pepper to taste

DIRECTIONS

Heat oil in a large sauté pan over medium-high heat. Add garlic to pan and swirl to coat. Stir in the kale and add broth and pepper flakes. Cover pan with lid and let steam for 5 minutes over medium heat. Remove lid and stir in the peanut butter. Continue to cook until most of the liquid has evaporated, about 2 to 3 more minutes. Season to taste with salt and pepper.

Cauliflower Mashed Potatoes

My mother, being the good southern woman she is, puts mayo on and in everything, including her mashed potatoes! This is a version of mashed potatoes with a nod to my mom, who is quite possibly the most inspired chef I know!

Serves: 6 to 8

Time: 20-25 minutes

INGREDIENTS

5 pound bag russet potatoes,

peeled and large diced

1 cup cauliflower florets

8 cloves garlic

1 cup vegan mayonnaise

1/2 cup Earth Balance butter

2 tsp white pepper

Salt to taste

DIRECTIONS

Place potatoes, cauliflower, and garlic in a large pot of salted water to cover. Bring to a boil. Boil uncovered for about 10 to 12 minutes or until potatoes are fork tender. Drain and return to pot. Add mayo, butter, pepper, and salt. Mash to desired consistency and adjust salt and pepper levels.

Pan-Fried Zucchini

Zucchini is such a versatile veggie, but I find I come back to this recipe when it comes time to cook it. A diced tomato is a lovely addition to this recipe if you want to change things up a bit.

Serves: 2 to 4

Time: Less than 15 minutes

INGREDIENTS

2 Tbsp extra virgin olive oil

1 yellow onion, sliced into crescents

3 cups zucchini, sliced into rounds

3 cloves garlic, minced

2 tsp garlic salt

1 Tbsp vegan cream cheese, optional

Salt and black pepper

DIRECTIONS

Heat a large skillet over medium-high heat. Add oil and onions. Sauté onions to soften for about 2 minutes. Add zucchini and toss with onions. Cook undisturbed for about 5 minutes and just starting to brown on bottom. Toss and cook about 3 more minutes to start to color the other side of zucchini. Add minced garlic and stir to combine. Add garlic salt and cream cheese and toss to combine and melt. Heat through for another minute and adjust for salt and pepper.

“Cheesy” Baked Cauliflower & Broccoli

Talk about comfort food! This is my idea of a great Americana throwback dish. I would never be opposed to crumbling golden round crackers on top of this to broil. Go ahead, casserole it up!

Serves: 4 to 6

Time: 30 minutes

INGREDIENTS

1 head broccoli, sliced into bite size florets

1 head cauliflower, sliced into bite sized florets

1 onion, diced

1 cup raw cashew pieces

1/4 cup raw macadamia nuts

1 tsp miso paste

(I prefer chickpea miso)

2 Tbsp nutritional yeast

1/4 cup veggie broth

1/4 tsp paprika

1/2 tsp garlic powder

Extra paprika for sprinkling

DIRECTIONS

Place cashews and macadamia nuts in a bowl covered with water for about 20 minutes to soften. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Add cauliflower, broccoli, and onion and cook for 3 to 5 minutes or until veggies are just tender – not mushy. Drain and immediately run under cold water to stop the veggies from cooking further. Drain nuts and place into a high-speed blender along with the miso, nutritional yeast, broth, paprika, and garlic powder. Blend until smooth, adding tsps of water as needed (not too much, as you want it a bit on the thicker side). Place veggies in a baking pan and pour cheese mixture over them to coat. Sprinkle with additional paprika if desired. Bake covered with foil for 15 minutes or until slightly bubbly. Turn oven to broil, remove foil and broil for an additional 2 to 4 minutes to brown a bit.

Polenta Oven Fries

Here is a fun twist on baked fries. They are very kid friendly, from the making to the eating!

Serves: 2 to 4

Time: 35 minutes, mostly cook time

INGREDIENTS

1 18oz. tube of prepared organic polenta,

julienned into fries

1 tsp extra-virgin olive oil

1/2 tsp pink salt

Fresh black pepper to taste

Olive oil cooking spray

Herby Tomato Sauce (link to recipe)

DIRECTIONS

Heat oven to 400 degrees. Toss fries with olive oil salt and pepper. Line a baking sheet with parchment and spray lightly with olive oil. Layer fries onto baking sheet so none of them are touching each other. Spray lightly with olive oil. Bake 30 minutes, flipping them halfway through bake time. Serve with Herby Tomato Sauce.

Wild Rice with Toasted Almonds

Rarely do I find it necessary to improve on a simple, delicious pot of brown rice, but this is really a stellar way to enjoy rice. The crunchy nuts and creamy wild rice are earthy and soul soothing.

Serves: 2 to 4

Time: 1 hour, mostly cook time

INGREDIENTS

1/4 cup vegan butter

3 leeks, white part, sliced and rinsed

1 cup wild rice blend

3 cups vegetable bullion

1/2 cup sliced almonds, toasted

DIRECTIONS

Heat a medium-sized pot over medium-high heat. Add butter. Once butter is melted, stir in the leeks. Sauté until softened. Add rice and stir to coat with butter. Pour bullion into the pot and stir a few times. Simmer covered for 45 minutes. Stir almonds into the rice with a fork and simmer an additional 10 minutes.

Artichokes with Balsamic Mayo

Artichokes have been present at mealtime for me since I could form the word artichoke. It has surprised me how intimidating these beautiful flowers are to so many home cooks. Hopefully this simple cooking method will help make artichokes appear on your plate more often, seeing as they are such antioxidant powerhouses. When buying artichokes, look for a fresh looking stem; and when you give the leaves a little squeeze, you want them to give you a little squeak back.

Serves: 4

Time: 1 hour, mostly cook time

INGREDIENTS

4 artichokes

1 lemon, halved

2 cloves of garlic, roughly chopped

1 Tbsp extra virgin olive oil

1 cup vegan mayonnaise

4 tsp balsamic vinegar

DIRECTIONS

Rinse artichokes and trim tops of leaves and bottom of stem, leaving about 1 inch of the stem. Take scissors and trim the tops of reaming leaves to remove the sharp parts of the leaves. Discard any very hard leaves at base of artichokes and place them stem side down in a large pot. Add water to pot to cover the artichoke stems and a bit of the base of the leaves. Squeeze the lemon juice over the artichokes and drop the halves into the water with the artichokes. Sprinkle garlic over artichokes and drizzle oil over them as well. Bring pot to a boil. Reduce heat and cover. Simmer for 45 minutes to an hour, depending on size of artichokes. You know they are done when a leaf can be easily pulled off the artichoke. Scoop 1/4 cup of the mayo into 4 serving bowls. Drizzle 1 tsp of vinegar over mayo and serve alongside artichokes. Artichokes will keep in the fridge for up to a week and can be enjoyed warm or cold.

Paprika Potatoes

Smoked paprika and sweet paprika are so different from each other that it’s always surprising when a recipe simply calls for paprika. This recipe highlights a lot of the greatness that smoked paprika can bring to the table.

Serves: 4 to 6

Time: Less than 1 hour, mostly cook time

INGREDIENTS

2 Tbsp extra virgin olive oil

3 Tbsp prepared ketchup

1 tsp smoked paprika

1 1/2 pounds yellow potato,

cut into bite sized wedges

6 cloves garlic, smooshed

Salt and pepper

1/2 of a lemon

Handful parsley, roughly chopped

DIRECTIONS

Heat oven to 350 degrees. In a medium bowl, whisk together oil, ketchup, and paprika. Toss potatoes and smooshed garlic in the sauce. Add salt and pepper to taste. Place potato mixture on a parchment-lined baking sheet and bake for 40 minutes, tossing halfway through. Squeeze lemon onto potatoes, toss again, and bake 5 more minutes. Remove from oven and sprinkle with parsley.

Smokey Red Quinoa Pilaf

If you happen to have any leftover of this pilaf, you can stuff it into a squash or pepper half, or even a Portobello cap and roast for a bit to make a second meal out of it.

Serves: 4 to 6

Time: Less than 1 hour, mostly cooking time

INGREDIENTS

1 cup red quinoa

1 tsp olive oil

3/4 cups broth

1 cup water

1 Tbsp olive oil

1 small yellow onion, chopped

3 cloves garlic, chopped

1 cup mushrooms, chopped

1 tsp Italian herbs

1/2 cup drained chickpeas

1/4 cup pine nuts

3 slices tempeh bacon,

broken into little pieces

2 Tbsp tamari or liquid aminos

Pinch cayenne

Handful parsley, chopped

DIRECTIONS

Soak quinoa for 20 minutes. Rinse well under cold water. Heat 1 tsp of the oil in a small lidded pot. Add quinoa and toast until most of the steam has evaporated. Remove quinoa from pan. Add broth and water to hot pan and bring to a boil. Add quinoa and reduce to simmer and cover. Simmer until liquid is absorbed about 20 minutes. Heat remaining tablespoon of oil in sautee pan. Add onions, garlic, Italian herbs, and mushrooms and cook until moisture has evaporated. Add chickpeas, pine nuts, fakin bakin, tamari, and cayenne and heat through. Stir in cooked quinoa and serve sprinkled with parsley.

Veggie Orzo “Risotto”

This savory tomato orzo is loaded with vibrant veggies. As a side dish it really covers veggies and a starch and balances well with a serving of Tofu Fingers (link to recipe) for protein.

Serves: 4 to 6

Time: 35 minutes

INGREDIENTS

3 cups veggie broth

2 Tbsp extra virgin olive oil

1/2 cup tomato sauce

1 large tomato, peeled and diced

1 yellow onion, finely chopped

1/2 tsp pink salt

1/4 tsp freshly ground pepper

1 cup orzo

1 bunch asparagus, trimmed and

cut into bite-size pieces

1 head of broccoli, cleaned and

trimmed into florets

5oz. baby spinach

3 Tbsp nutritional yeast

1 Tbsp vegan creamer

1 Tbsp balsamic vinegar

DIRECTIONS

Bring the broth, oil, tomato sauce, tomato, onion, salt, and pepper to a boil in a medium-sized pot. Add the orzo and stir. Cover and reduce heat so the orzo boils slowly, stirring occasionally. Simmer until the orzo is tender (about 25 minutes). Meanwhile, bring a second pot filled 2/3 full of water to a boil. Drop in the asparagus and broccoli and boil for 3 minutes. Drain and immediately rinse under cold water to stop cooking; set aside. Stir the spinach into the orzo when tender and simmer, stirring occasionally for 3 to 4 minutes. Stir in the asparagus and broccoli along with nutritional yeast, creamer, and vinegar. Heat through another 2 minutes.

Black-Eyed Peas & Collard Greens

Serve this soul food over a creamy bowl of Southern Style Grits (page 12) for a real treat. So good!

Serves: 4 to 6

Time: 1 hour, mostly cook time

INGREDIENTS

2 Tbsp extra-virgin olive oil

3 sweet onions, sliced

2 Tbsp ginger, minced

4 cloves garlic, minced

2 Tbsp Italian herbs

3 carrots, peeled and diced

1 cup veggie bullion

1 tomato, diced

2 large bunches collard greens,

stemmed and chopped

3 cups black-eyed peas, rinsed and

soaked for 4 to 6 hours

2 bay leaves

1/4 cup tamari

1/2 tsp dry mustard powder

2 tsps vegan Worcestershire sauce

1 tsp liquid smoke

Pinch cayenne

Salt and pepper

DIRECTIONS

Place black-eyed peas in a large pot and cover with water about 2 inches above bean line. Bring to a boil and skim off the foam. Add bay leaves and simmer partially covered for about 45 minutes or until tender, depending on your peas. Drain and set aside. Place oil in pot and add onions, ginger, garlic, herbs, and carrots. Sautee for 5 minutes or until just softening. Add collards, tomato, and bullion. Reduce heat and cook partially covered for 10 minutes, or until tender. Add remaining ingredients and cook for an additional 5 minutes uncovered until heated through.

Broccoli “Mac-N-Cheese”

Butternut squash helps this version of Mac and Cheese achieve its orange color while adding to its silky creaminess as well. Kids really dig this dish making it a great way to help them get closer to their 5 a day!

Serves: 6 to 8

Time: 40 minutes, mostly cook time

INGREDIENTS

1 cup butternut squash, peeled and cubed

2 Tbsp extra-virgin olive oil

1 sweet onion, diced

2 cloves garlic, minced

1 16oz. pack elbow pasta

4 cups broccoli florets

2 cups cashews, soaked for 2 hours

2 cups warm veggie bullion

1/4 cup nutritional yeast

2 Tbsp yellow or chickpea miso paste

Salt and pepper to taste

DIRECTIONS

Heat oven to 400 degrees. Toss squash with 1 tablespoon of the oil and place on a parchment lined baking sheet. Roast in the oven for 20 to 25 minutes or until soft; set aside. Heat remaining oil in a small sauté pan over medium-high heat. Add onion and a pinch of pink salt. Toss and sauté about 5 minutes until starting to brown. Add garlic and cook 1 more minute. Transfer to a high speed blender or food processor. Cook pasta according to package directions. With 5 minutes of cook time left on the pasta, add the broccoli to the pot. Drain and rinse under cold water for 1 minute and return to pot. Add squash, cashews, bullion, nutritional yeast, and miso to the blender; blend until smooth. Stir sauce in with broccoli and pasta and heat over low heat to warm. Adjust for salt and pepper.

Ingredients for Broccoli “Mac-N-Cheese”

Vanilla Bean Custard

Surprise Cookies

Green Tea Shortbread

Cherry Hand Pies

Crispy Peanut Butter Bonbons

Sprouted Grain Peppermint Brownies

Chocolate Mousse with Raspberry Sauce

Toasted Coconut Cupcakes

Vanilla Bean Custard

If you happen to have a kitchen torch this recipe makes a wonderful brulee by sprinkling with turbinado sugar and torching. I like to pour a few into small lidded lunch box containers to send to school for a treat with some fresh berries.

Serves: 4 to 6 depending on ramekins

Time: 10 minutes

INGREDIENTS

1 can coconut milk

3 Tbsp maple syrup or raw honey

1 whole vanilla bean

2 Tbsp cornstarch

DIRECTIONS

Pour 4 tbsp of the coconut milk into a bowl; pour rest of coconut milk into a small saucepan. Scrape the seeds of the vanilla bean into the saucepan with the coconut milk; drop the scraped vanilla bean pod into the pan as well. Add the syrup or honey to the saucepan and bring contents to a boil. Meanwhile, whisk together the reserved coconut milk and the cornstarch. Once the milk in the saucepan is boiling, remove the whole vanilla bean pod and then whisk in the cornstarch mixture; remove from heat. Keep whisking until mixture starts to thicken. Pour mixture into ramekins and chill in fridge until set.

Surprise Cookies

This recipe happened by accident one day and has been our best-selling cookie by far! It is imperative that you massage the carrots to get the proper results from this cookie.

Serves: About 18 cookies

Time: 20 minutes

INGREDIENTS

1 cup all-purpose flour

or gluten-free all-purpose flour

mixed with 1 tsp xanthan gum

1/4 cup shredded carrots

1 cup coconut shreds

1 cup evaporated cane juice

1 cup oats or gluten-free oats

1/2 tsp baking powder

1/2 tsp salt

1/3 cup water

1/3 cup coconut oil in liquid form

2 tsp vanilla extract

1/2 cup chopped pecans

3/4 cup chocolate chips

DIRECTIONS

Preheat oven to 350 degrees and line a baking sheet with parchment. In a large mixing bowl combine the flour (and xanthan gum if gluten free) and carrots. Massage carrots in the flour to coat evenly with the flour. Stir in the coconut, sugar, oats, baking powder, and salt and combine well. Add the water, oil, and vanilla and stir until dough forms. Gently stir in the pecans and chocolate chips. Scoop rounded Tbsp of dough onto prepared baking sheet and gently press them with the palm of your hand to flatten a little. Bake cookies for 10 to 12 minutes. Cookies are done when the outer circle of the cookie is starting to brown and the middle of the cookie is still a little wet looking. The cookie will continue to set as it cools out of the oven. Let cool on baking sheet.

Green Tea Shortbread

The color of this cookie allows it to seamlessly sneak onto a holiday cookie tray, or just eat them by the handful anytime of year.

Serves: About 18 cookies

Time: 20 minutes, plus chill time

INGREDIENTS

1 cup butter or vegetable shortening

1/2 cup powdered sugar

2 tsp matcha green tea powder

2 cups fine almond flour

1/4 tsp salt

2 Tbsp cornstarch

1/2 cup chopped toasted almonds

DIRECTIONS

Cream butter and sugar until light in color. Beat in the green tea powder. Beat in flour, salt, and cornstarch until dough forms. Fold in the almond pieces. Form dough into a rectangular log, wrap in plastic wrap, and chill. Chill for a minimum of 2 hours to set dough. Preheat oven to 350 degrees and line a baking sheet with parchment. Remove rectangular logs from plastic wrap and slice into 1/2-inch thick rectangles. If a few pieces crumble off, go ahead and press them back into the cookie. Place wide side down on the cookie sheet and poke a few holes with a fork onto the surface of the cookies to give them the authentic shortbread look. Bake for 8 to 10 minutes. Let cool on baking sheet for 5 minutes before removing to a wire rack.

Cherry Hand Pies

This recipe can double as a toaster pastry if you freeze the pie after it has cooled. Simply pull the pie from freezer and toast until warm then glaze to enjoy.

Serves: About 12 pies

Time: 35 minutes

INGREDIENTS

2 cups all-purpose flour or spelt pastry flour

1/2 tsp salt

1 cup vegetable or coconut shortening

4 to 6 Tbsp ice water

1 jar fruit sweetened cherry jam

1/4 cup powdered sugar

1 to 2 tsps water

DIRECTIONS

Heat oven to 375 degrees. Line two baking sheets with parchment. In a mixing bowl, whisk together flour and salt. Cut in the shortening until you get pea sized crumbles. Cut in the water until the dough is smooth enough to roll, but not too wet. Place a piece of parchment on your work surface and place dough on top. Cover dough with an additional piece of parchment. Roll dough between the parchment until it reaches about 1/4-inch thickness. Cut into rectangles or use a large circle or square cookie cutter to make as many shapes as will fit on your dough. Take two shapes and place 1 tablespoon of the jam into the middle of one of the shapes. Place the second shape on top of the first one and place onto prepared baking sheet. Press edges closed with the tines of a fork. Repeat until all of the dough is used. Bake for 12 to 15 minutes or until lightly browned. Whisk together powdered sugar and water. Brush tops of pies to glaze while still warm but not hot.

Crispy Peanut Butter Bonbons

It always puts a smile on my face to know that these are waiting for me in my fridge!

Serves: about 18 balls

Time: 30 minutes

INGREDIENTS

20 dates, pitted

1/2 cup creamy peanut butter, unsweetened

Pinch pink salt, optional and to taste

1 Tbsp nutritional yeast

2 cups crispy rice cereal, unsweetened

2 cups dark chocolate chips

DIRECTIONS

In the bowl of a food processor, puree the dates until smooth. If your dates are very dry, add 1 tsp of water to help puree. Add peanut butter, salt, and nutritional yeast and process to combine. Turn out mixture into a bowl and mix in the cereal to combine (hands work well for this). Roll into rounded tablespoon sized balls. Chill in freezer for 15 minutes or overnight. Melt chocolate in a double boiler. Using two forks, dip balls in chocolate and place on parchment-lined baking sheet. Continue until all of the bonbons are coated. Chill to set in fridge 10 minutes. Serve or store tightly covered in fridge for up to 1 week.

Sprouted Grain Peppermint Brownies

Sprouted grains are superior to unsprouted grains when it comes to the way your body digests them. I find that you can pretty much sub sprouted spelt flour for wheat flour in most recipes without altering the integrity of the recipe. Your body will thank you!

Serves: About 12 brownie

Time: 30 minutes

INGREDIENTS

2 cups sprouted spelt flour

1 1/2 cups evaporated cane juice

or vegan sugar

3/4 cup dark cocoa powder

1 tsp baking powder

1 tablespoon flax meal

1 tsp pink salt

1 cup warm water

1 cup melted coconut oil

1 tsp vanilla extract

1/2 tsp peppermint extract

1/4 cup powdered sugar

1 drop peppermint extract

2 to 3 tsps of water

DIRECTIONS

Heat oven to 350 degrees. Line a 9x13 inch baking pan with parchment. Whisk together the flour, sugar, cocoa, powder, flax, and salt. Pour the water, oil, and extracts over the dry ingredients and fold together until no dry spots remain. Spread into baking pan and gently tap the pan on the counter a few times to flatten batter into pan. Bake for 22 to 25 minutes. Cool 10 minutes. Whisk together powdered sugar, peppermint, and water 1 tsp at a time until loose enough to drizzle. Drizzle over brownies and let cool completely.

Chocolate Mousse with Raspberry Sauce

These are pretty healthy as far as sweets go, not to mention antioxidant rich! People are generally surprised to find out that it is made primarily from avocados.

Serves: 6

Time: 10 minutes plus chill time

INGREDIENTS

2 large ripe haas avocados

1/2 cup unsweetened cocoa powder

1/3 cup maple syrup or raw honey,

plus more to taste

1 1/2 tsp pure vanilla extract

Pinch of pink salt

1 bag frozen raspberries, thawed

2 Tbsp maple syrup or raw honey

DIRECTIONS

Spoon out the meat of the avocados into the bowl of a food processor or high speed blender and process until smooth. Add cocoa, syrup, vanilla, and salt and process until you can’t see any more green from the avocados. Adjust for sweetness. Scoop into 6 ramekin size dishes and smooth. Place in fridge. Puree raspberries and syrup in a high speed blender until creamy. Adjust for sweetness. Spoon over mousse, cover, and chill until ready to eat. Will keep in fridge for 3 days.

Toasted Coconut Cupcakes

AKA–Cady Cakes, these cakes are fluffy and coconutty just as they should be. Delicious!

Serves: 12 cupcakes

Time: 30 minutes, plus cool down time

INGREDIENTS

For Cake

1 1/2 cups unbleached all-purpose flour

3/4 cup evaporated cane juice/vegan sugar

1 tsp baking soda

1/2 tsp salt

3/4 cup warm water

1/3 cup refined coconut oil

1 tsp vanilla extract

1 tsp coconut extract

1 tsp apple cider vinegar

—

For Toasted Coconut

2 cups shredded coconut

—

For Coconut Buttercream

1 cup palm shortening

3 cups powdered sugar

1 tsp vanilla

1/2 tsp coconut extract

3 Tbsp full fat canned coconut milk

DIRECTIONS

For Cake

Preheat your oven to 350 degrees and line a pan of 12 cupcakes with paper liners.Whisk the dry ingredients together in a large bowl. Add the wet ingredients to the dry ingredients and whist together until smooth being careful not to over mix. Scoop ¼ cup of the batter into lined pan Bake for 15 minutes or until a skewer comes out clean. Cool completely before topping.

—

For Toasted Coconut

Warm a pan over medium low heat. Add the coconut and stir with a wooden spoon until toasted. Remove from pan into a small deep bowl (like a soup bowl) and let cool.

—

For Coconut Buttercream

Mix together the shortening and sugar in a stand mixer until smooth and fluffy. Add the wet ingredients. Switch to the whisk blade of the mixer and let mix for about three minutes or until the desired fluffiness is achieved, scrapping down the sides as needed. Scoop a generous spoonful of buttercream onto cooled cupcakes. Dip the cupcake frosting side down gently into the coconut and swirl to coat the buttercream completely.

Chimichurri Sauce

Tahini Sauce

Chipotle Cashew Cream

Remoulade

Asian Dipping Sauce

Herby Tomato Dip

Cashew Cheese

Chipotle Lime Dressing

Maple Mustard Sauce

Sesame Vinaigrette

Simple Everyday Vinaigrette

Ranch Dressing

Chimichurri Sauce

1 bunch cilantro

1/2 bunch parsley

1/2 cup olive oil

3 Tbsp lime juice

2 cloves garlic

2 Tbsp raw agave

1/2 tsp cumin

Salt and pepper to taste

Blend everything in a mixer until well incorporated. Taste for salt and pepper.

Tahini Sauce

1/4 cup mellow or chickpea miso

1/4 cup sesame tahini

1 small clove garlic, pressed

1 tsp brown rice syrup

1/2 tsp rice wine vinegar

1/4 tsp turmeric

1/2 tsp dill weed, optional

1/4 cup hot water

Mash together miso, tahini, garlic, brown rice syrup, vinegar, turmeric, and dill with a fork. Gradually stir in hot water, mixing to desired consistency.

Chipotle Cashew Cream

3/4 cup raw cashews,

soaked for 1 hour and drained

1/2 cup water

2 Tbsp lime juice

1 tsp kosher salt

1/2 tsp chipotle chili powder

Blend until silky smooth adding a tsp more water if needed. Cream will keep in fridge for 1 week. Use in place of a finishing dollop of sour cream on other foods.

Remoulade

1 1/4 cup mayo

1/4 cup dijon mustard

1 Tbsp paprika

1 1/2 tsp creole/Cajun seasoning

2 tsp prepared horseradish

1 tsp hot sauce

1/2 tsp garlic powder

1/2 tsp onion powder

Black pepper

Mix together and chill. Will keep for up to 1 week in fridge.

Asian Dipping Sauce

1/4 cup tamari

1 Tbsp rice wine vinegar

1 Tbsp sesame oil

1 to 2 drops sriracha or chili-garlic sauce

Stir together. Will keep for 2 weeks in fridge.

Herby Tomato Dip

1 14oz. can of crushed tomatoes

1 tsp garlic salt

1/4 cup fresh basil

1/4 tsp dried oregano

1 tsp brown sugar

1 Tbsp nutritional yeast

Salt and pepper

Blend together in a food processor or high speed blender until combined, not pureed. Heat in a small sauce pan over medium low heat for 5 minutes to develop the flavors.

Cashew Cheese

1 cup cashews, soaked

3 Tbsp tahini

3 Tbsp mellow or chickpea miso

Juice of 1 lemon

3 Tbsp nutritional yeast

1/2 tsp garlic powder

Pinch smoked paprika, optional

1 Tbsp water

Drain cashews. Process in a high speed blender or food processor until smooth. Will keep in fridge for up to 1 week.

Chipotle Lime Dressing

1 medium sized tomato

1 small yellow onion

2 cloves of garlic

2 cups extra virgin olive oil

1 cup nutritional yeast

3/4 cups water

1/4 cup tamari

1/4 cup maple syrup

Juice of 2 limes

2 to 3 tsp chipotle powder

Mix all dressing ingredients in a high speed blender until smooth. Will keep in fridge for 3 days.

Maple Mustard Sauce

1/2 cup of vegan mayonnaise

2 Tbsp maple syrup

2 Tbsp German mustard

1/4 tsp prepared horseradish (optional)

Whisk until smooth. Will keep for 4 days in fridge.

Sesame Vinaigrette

1/2 cup maple syrup or raw honey

2/3 cup tamari

1/4 cup rice vinegar

2 cloves garlic

4” ginger, peeled

1/4 tsp crushed pepper flakes

1/4 cup tahini

2/3 cup extra virgin olive oil

In a blender, combine Honey, tamari, vinegar, garlic, ginger, pepper flakes, tahini, and oil until smooth. Will keep in the fridge for up to 1 week.

Simple Everyday Vinaigrette

1/2 cup extra virgin olive oil

3 Tbsp rice wine vinegar

1/4 tsp of pink salt

Black pepper to taste

Place all ingredients into an 8oz mason jar. Close tightly and shake vigorously until combined. Will keep in fridge for 2 weeks.

Ranch Dressing

1 cup vegan mayonnaise

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp parsley flakes

1/2 tsp fresh ground black pepper

2 to 3 Tbsp unsweetened rice milk

Salt to taste

Whisk together everything except the rice milk. Gradually add the milk until you get the desired consistency, more for a dressing and less for a dip. Will keep in the fridge for up to 1 week.

Index

The page numbers shown refer to the trade paperback edition. Kindle readers may use these index entries as search terms or follow the links in the Table of Contents .

A

African Spiced Baked Beans, 52

Almonds

Granola, 11

Green Bean Salad, 39

Green Tea Shortbread, 93

Herby Olives and Almonds, 16

Massaged Kale Salad, 34

Wild Rice Pilaf, 79

Artichoke

Artichokes with Balsamic Mayo, 80

Spinach and Artichoke Pie, 61

Artichokes with Balsamic Mayo, 80

Asian Dipping Sauce, 102

Asparagus

Veggie Orzo Risotto, 86

Avocado

Chocolate Mousse with Raspberry Sauce, 97

Curry Spinach Dip, 19

Tempeh, Lettuce and Tomato Sandwiches, 44

B

Baked Buffalo Cauliflower, 17

Basil

Creamy Pesto Pasta Salad, 36

Finger Sandwiches, 47, 48

Herby Tomato Dip, 102

Pasta e Fagioli, 24

Tempeh, Lettuce and Tomato Sandwiches, 44

Beans

African Spiced Baked Beans, 52

Black Bean Burgers, 46

Black-Eyed Pea Cakes with Asian Dipping Sauce, 14

Black-Eyed Peas and Greens, 87

Buckwheat Noodle Salad, 35

Chana Masala, 62

Chickpea Wraps, 42

Crabby Cakes with Remoulade, 64

Fennel-Scented Hummus, 18

Mediterranean Lentils, 53

Pasta e Fagioli, 24

Red Quinoa Pilaf, 85

Santa Fe Salad, 32

Sesame Soba Salad, 38

Spanish Saffron Soup, 26

Split Pea and Fennel Soup, 28

White Bean Soup with Chard, 27

Beets

Borscht, 30

Bell Peppers

Chana Masala, 62

Hungarian Goulash, 66

Sesame Soba Salad, 38

Sautéed Greens with Miso and Tahini Drizzle, 70

Biscuits with Sausage Gravy, 6

Black Bean Burgers, 46

Black Beans

Black Bean Burgers, 46

Santa Fe Salad, 32

Black-Eyed Pea Cakes with Asian Dipping Sauce, 14

Black-Eyed Peas

Black-Eyed Pea Cakes with Asian Dipping Sauce, 14

Black-Eyed Peas and Greens, 87

Blueberries

Lemon-Scented Blueberry Scones, 2

Overnight Chilled Oatmeal , 8

Borscht, 30

Braised Fennel and Carrots, 72, 71

Bread Crumbs

Buffalo Tempeh, 58

Coconut and Macadamia Nut Crusted Tempeh, 60

Crabby Cakes with Remoulade, 64

Crispy Tofu Fingers, 59

Broccoli

Broccoli Mac and Cheese, 88

Cheesy Baked Cauliflower and Broccoli, 76

Szechuan Infused Broccoli, 68

Vegetable Lo Mein, 65

Veggie Orzo Risotto, 86

Broccoli Mac and Cheese, 88, 83, 84

Broiled Grapefruit, 12, 3

Buckwheat Noodle Salad, 35

Buffalo Tempeh, 58, 57

C

Cabbage

Santa Fe Salad, 32

Sesame Soba Salad, 38

Vegetable Lo Mein, 65

California Salad, 33

Carrots

Black-Eyed Peas and Greens, 87

Braised Fennel and Carrots, 72

Buckwheat Noodle Salad, 35

California Salad, 33

Pasta e Fagioli, 24

Santa Fe Salad, 32

Sesame Soba Salad, 38

Split Pea and Fennel Soup, 28

Sprouted Grain Carrot

Cake Pancakes, 4

Surprise Cookies, 92

Vegetable Lo Mein, 65

Cashew Cheese, 104

Cashews

Broccoli Mac and Cheese, 88

Cashew Cheese, 104

Cheesy Baked Cauliflower and Broccoli, 76

Chipotle Cashew Cream, 102

Curry Tempeh Wraps, 43

Port Cheese Spread, 20

Spinach and Artichoke Pie, 61

Vegetable Lo Mein, 65

Cauliflower

Baked Buffalo Cauliflower, 17

Cauliflower Mashed Potatoes, 74

Chana Masala, 62

Cheesy Baked Cauliflower and Broccoli, 76

Cauliflower Mashed Potatoes, 74

Chana Masala, 62

Chard

White Bean and Chard Soup, 27

Cheesy Baked Cauliflower and Broccoli, 76

Cherry Hand Pies, 94

Chia Seeds

Overnight Chilled Oatmeal, 8

Chickpea Wraps, 42

Chickpeas

Chana Masala, 62

Chickpea Wraps, 42

Crabby Cakes with Remoulade, 64

Fennel-Scented Hummus, 18

Red Quinoa Pilaf, 85

Spanish Saffron Soup, 26

Chipotle Cashew Cream, 102

Chipotle

Black Bean Burgers, 46

Chipotle Cashew Cream, 102

Chipotle Lime Dressing, 104

Chipotle Cashew Cream, 102

Chipotle Lime Dressing, 104

Chocolate

Chocolate Mousse with Raspberry Sauce, 97

Crispy Peanut Butter Bonbons, 95

Sprouted Grain Peppermint Brownies, 96

Surprise Cookies, 92

Chocolate Mousse with Raspberry Sauce, 97

Cilantro

Black Bean Burgers, 46

Chimichurri Sauce, 102

Santa Fe Salad, 32

Coconut

Coconut and Macadamia Nut Crusted Tempeh, 60

Granola, 11

Toasted Coconut Cupcakes, 98

Surprise Cookies, 92

Coconut and Macadamia Nut Crusted Tempeh, 60

Coconut Milk

Chana Masala, 62

Toasted Coconut Cupcakes, 98

Vanilla Bean Custard, 90

Coconut Water

Pasta e Fagioli, 24

Spanish Saffron Soup, 26

White Bean and Chard Soup, 27

Collard Greens

Black-Eyed Peas and Greens, 87

Orecchiette with Collard Greens, 56

Corn

Santa Fe Salad, 32

Crabby Cakes with Remoulade, 64, 63

Creamy Pesto Pasta Salad, 36

Crispy Peanut Butter Bonbons, 95

Crispy Tofu Fingers, 59

Cucumber

California Salad, 33

Creamy Pesto Pasta Salad, 36

Finger Sandwiches, 47, 48

Curry Spinach Dip, 19

Curry Tempeh Wraps, 43

D

Dates

Crispy Peanut Butter Bonbons, 95

Dill

Borscht, 30

Creamy Pesto Pasta Salad. 36

Creamy Tomato Dill Soup, 29

Dill Tempeh Salad, 40

Dressings

Chipotle Lime Dressing, 104

Maple Mustard Dressing, 104

Sesame Vinaigrette, 104

Simple Everyday Vinaigrette, 104

Ranch Dressing, 104, 103

E

Edamame

Buckwheat Noodle Salad, 35

Sesame Soba Salad, 38

F

Fennel

Braised Fennel and Carrots, 72

Fennel-Scented Hummus, 18

Split Pea and Fennel Soup, 28

Fennel-Scented Hummus, 18

Finger Sandwiches, 47, 48

Flax Seed

Blueberry Lemon Scones, 2

Granola, 11

Sprouted Grain Carrot Cake Pancakes, 4

Sprouted Grain Peppermint Brownies, 96

G

Garbanzo Beans, see Chickpeas

Ginger

Black-Eyed Peas and Greens, 87

Curry Spinach Dip, 19

Orecchiette with Collard Greens, 56

Sesame Vinaigrette, 104

Vegetable Lo Mein, 65

Grapefruit

Broiled Grapefruit, 12

Green Bean Salad, 39, 37

Green Beans

Green Bean Salad, 39

Green Tea Shortbread, 93

Grits

Southern Style Corn Grits, 12

H

Hearts of Palm

California Salad, 33

Hempseed

Curry Tempeh Wraps, 43

Herby Olives and Almonds, 16

Herby Tomato Dip, 102

Honeydew

Massaged Kale Salad, 34

K

Kale

Massaged Kale Salad, 34

Spicy Peanut Kale, 73

L

Lemon

Artichokes with Balsamic Mayo, 80

Borscht, 30

Cashew Cheese, 104

Chana Masala, 62

Creamy Pesto Pasta Salad, 36

Curry Spinach Dip, 19

Fennel-Scented Hummus, 18

Lemon-Scented Blueberry Scones, 2

Paprika Potatoes, 82

Pasta y Fagioli, 24

Spinach and Artichoke Pie, 61

Lemon-Scented Blueberry Scones, 2

Lentils

Mediterranean Lentils, 53

Lettuce

California Salad, 33

Curry Tempeh Wraps, 43

Santa Fe Salad, 32

Tempeh, Lettuce, and Tomato Sandwiches, 44

Limes

Chimichurri Sauce, 102

Chipotle Cashew Cream, 102

Chipotle Lime Dressing, 104

Massaged Kale Salad, 34

Santa Fe Salad, 32

M

Macadamia Nuts

Cheesy Baked Cauliflower and Broccoli, 76

Coconut & Macadamia Nut Crusted Tempeh, 60

Maple Mustard Sauce, 104, 103

Massaged Kale Salad, 34

Mediterranean Lentils, 53

Millet

Black Bean Burgers, 46

Miso

Broccoli Mac and Cheese, 88

Cheesy Baked Cauliflower and Broccoli, 76

Port Cheese Spread, 20

Spinach and Artichoke Pie, 61

Tahini Sauce, 102

Mushrooms

Pulled Portobello Sandwiches, 45

Red Quinoa Pilaf, 85

Sesame Mushrooms and Mung Bean Sprouts, 69

N

Navy Beans

White Bean and Chard Soup, 27

Noochy Pasta, 55

Nutritional Yeast

Biscuits with Sausage Gravy, 6

Broccoli Mac and Cheese, 88

Cashew Cheese, 104

Cheesy Baked Cauliflower and Broccoli, 76

Chickpea Wraps, 42

Chipotle Lime Dressing, 104

Creamy Pesto Pasta Salad, 36

Crispy Peanut Butter Bonbons, 95

Herby Tomato Dip, 102

Noochy Pasta, 55

Pasta y Fagioli, 24

Port Cheese Spread, 20

Savory English Muffins, 7

Sauteed Tofu Cubes, 54

Scrambled Tofu and Spinach, 5

Spinach and Artichoke Pie, 61

Tofu Egg-In-A-Hole, 10

Veggie Orzo Risotto, 86

Nuts, see specific nuts

O

Oats

Black Bean Burgers, 46

Granola, 11

Overnight Chilled Oatmeal, 8

Surprise Cookies, 92

Olives

Finger Sandwiches, 47, 48

Herby Olives and Almonds, 16

Orecchiette with Collard Greens, 56

Overnight Chilled Oatmeal, 8

P

Paprika Potatoes, 82, 81

Parsley

Chimichurri Sauce, 102

Crabby Cakes with Remoulade, 64

Paprika Potatoes, 82

Pasta e Fagioli, 24

Red Quinoa Pilaf, 85

Spanish Saffron Soup, 26

Truffle Popcorn, 16

Pasta

Broccoli Mac and Cheese, 88

Buckwheat Noodle Salad, 35

Creamy Pesto Pasta Salad, 36

Noochy Pasta, 55

Orecchiette with Collard Greens, 56

Pasta y Fagioli, 24

Sesame Soba Salad, 38

Vegetable Lo Mein, 65

Veggie Orzo Risotto, 86

Pasta y Fagioli, 24

Pan-Fried Zucchini, 75

Peanut Butter

African Spiced Baked Beans, 52

Crispy Peanut Butter Bonbons, 95

Spicy Peanut Kale, 73

Peas

Noochy Pasta, 55

Pine Nuts

Creamy Pesto Pasta Salad, 36

Red Quinoa Pilaf, 85

Polenta

Polenta Oven Fries, 78, 77

Popcorn

Truffle Popcorn, 16

Port

Port Cheese Spread, 20

Port Cheese Spread, 20

Potatoes

Cauliflower Mashed Potatoes, 74

Creamy Tomato Dill Soup, 29

Paprika Potatoes, 82

Spanish Saffron Soup, 26

Split Pea and Fennel Soup, 28

White Bean and Chard Soup, 27

Pulled Portobello Sandwiches, 45

Pumpkin Seeds

California Salad, 33

Q

Quinoa

Red Quinoa Pilaf, 85

R

Ranch Dressing, 104

Remoulade, 102

S

Saffron

Spanish Saffron Soup, 26

Santa Fe Salad, 32

Sautéed Peppers and Greens with Tahini Drizzle, 70

Sautéed Tofu Cubes, 54

Savory English Muffins, 7

Scrambled Tofu and Spinach, 5

Sesame Mushrooms and Mung Bean Sprouts, 69

Sesame Soba Salad, 38, 37

Sesame Vinaigrette, 104, 103

Simple Everyday Vinaigrette, 104

Soba Noodles

Buckwheat Noodle Salad, 35

Sesame Soba Salad, 38

Southern Style Grits, 12

Spanish Saffron Soup, 26, 25

Spicy Peanut Kale, 73

Spinach

Buckwheat Noodle Salad, 35

Curry Spinach Dip, 19

Mediterranean Lentils, 53

Scrambled Tofu and Spinach, 5

Spinach and Artichoke Pie, 61

Veggie Orzo Risotto, 86

Spinach and Artichoke Pie, 61

Split Peas

Split Pea and Fennel Soup, 28

Sprouted Grain Carrot Cake Pancakes, 4, 3

Sprouted Grain Peppermint Brownies, 96

Squash

Broccoli Mac and Cheese, 88

Pan-Fried Zucchini, 75

Pasta e Fagioli, 24

Sriracha

Asian Dipping Sauce, 102

Baked Buffalo Cauliflower, 17

Green Bean Salad, 39

Vegetable Lo Mein, 65

Sundried Tomatoes

Port Cheese Spread, 20

Sunflower Seeds

Dill Tempeh Salad, 40

Granola, 11

Surprise Cookies, 92, 91

Sweet Potatoes

Black Bean Burgers, 46

Szechuan Infused Broccoli, 68

T

Tahini

Cashew Cheese, 104

Fennel-Scented Hummus, 18

Sesame Vinaigrette, 104

Spinach and Artichoke Pie, 61

Tahini Sauce, 102

Tempeh

Buffalo Tempeh, 58

Coconut & Macadamia Nut Crusted Tempeh, 60

Curry Tempeh Wraps, 43

Dill Tempeh Salad, 40

Finger Sandwiches, 47, 48

Tempeh Goulash, 66

Red Quinoa Pilaf, 85

Tempeh, Lettuce, and Tomato Sandwiches, 44

Tempeh, Lettuce, and Tomato Sandwiches, 44

Tempeh Goulash, 66

Toasted Almond & Coconut Granola, 11

Toasted Coconut Cupcakes, 98, 91

Tofu

Crispy Tofu Fingers, 59

Sautéed Tofu Cubes, 54

Scrambled Tofu and Spinach, 5

Tofu Egg-In-A-Hole, 10

Tofu Egg-In-A-Hole, 10, 9

Tomato-Dill Soup, 102

Tomatoes

Black-Eyed Peas and Greens, 87

Chipotle Lime Dressing, 104

Creamy Tomato Dill Soup, 29

Finger Sandwiches, 47, 48

Hungarian Goulash, 66

Tempeh, Lettuce, and Tomato Sandwiches, 44

Veggie Orzo Risotto, 86

Truffle Oil

Truffle Popcorn, 16

Truffle Popcorn, 16

V

Vanilla Bean Custard, 90

Vegetable Lo Mein, 65

Veggie Orzo Risotto, 86

W

Walnuts

Pasta e Fagioli, 24

Sprouted Grain Carrot Cake Pancakes, 4

Watercress

Finger Sandwiches, 47, 48

White Bean and Chard Soup, 27

White Beans

African Spiced Baked Beans, 52

Pasta e Fagioli, 24

Wild Rice

Wild Rice Pilaf, 79

Y

Yogurt

Overnight Chilled Oatmeal, 8

About the Author

Chef and Food Photographer Tricia Otto

lives, cooks, and plays in Naples, Florida.

Visit her at:

www.madebyambrosia.com

Table of Contents

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