Plant-based, vegan recipes

5 cups bread flour

2 teaspoons sea salt

2 1/4 cups water

1/2 teaspoon active dry yeast

1.  Combing the flour, sea salt, and yeast in a large bowl. 

2.  Add in the water to make a dough

3. Leave the dough in the bowl, cover the bowl with a towel, and let it proof for about 18 hours. 

4. After 18 hours, heat oven to 450 degrees.

5. Remove dough from bowl, divide into two  and place on a floured surface to roll into two thin logs. 

6. Place the dough side by side on a baking sheet lined with parchment paper. Brush the top of the dough with water, put the sheet in the oven and bake for thirty minutes, until crusty and brown. 

7. Remove and serve with vegan butter. 

1 1/2 cups melted refined coconut oil (NOT extra-virgin coconut oil)

1/2 cup soy, almond, or cashew milk

1/4 cup grapeseed oil

1/2 teaspoon sea salt

2 teaspoons liquid lecithin

1. Mix all ingredients in a blender for about one minute.

2. Pour it into a container of your choice and store it in the fridge. It will harden when cold. 

3. It stays good in the fridge for three weeks or in the freezer for three months.

4. If you want it unsalted, simply remove the sea salt. 

3 cups water

1 cup raw cashews

1. Place the water and cashews in a blender and mix until creamy for 1-2 minutes.

2. Pour it into a container and it will keep in the fridge for about three days.

3. Use it in coffee or other recipes, such as the vegan butter.

4. You can use this to make an alfredo cream sauce by adding garlic, nutritional yeast, salt, pepper, and a splash of white wine. 

1 pound cremini mushrooms

2 tablespoons extra-virgin olive oil for cooking

1/2 cup minced shallot

6 cloves garlic, minced

3 tablespoons white truffle oil

1 cup cashew cream (see recipe above)

Sea salt and black pepper

10 ounces cooked pasta

1. Cut the mushrooms in quarters. Pulse them in a food processor until minced, NOT pureed. 

2. In a large skillet on medium heat, heat the olive oil. Add the minced shallot and sauté until tender. Add garlic and mushrooms and sauté for ten minutes more. 

3. Add the truffle oil and cashew cream and stir for one minute. Add salt and pepper to taste. 

4. Toss with the pasta and eat. 

1 cup soy, almond, or cashew milk

1 cup pumpkin puree

1/4 cup organic maple syrup

1/3 cup melted vegan butter (recipe above)

1 1/2 teaspoons sea salt

1 teaspoon yeast

3 1/2 cups all-purpose flour

1. Whisk the milk, pumpkin, and syrup together in a large bowl.

2. Add the melted butter and salt. Mix again. 

3. Sprinkle yeast over the top and add the flour. Mix thoroughly.

4. Leave the mixture in the bowl and place a towel over the top to let it rise. Let it sit on the counter for 18 hours.

5. After 18 hours. Stir the mixture once.

6. Remove the dough and divide in half, then in half again, then each quarter into six pieces. Roll each piece into a ball and set them three inches apart on baking sheets lined with parchment paper.

7. Let the balls rise in a warm corner of the kitchen for about two hours. Preheat the over to 350 degrees. 

8. After two hours, bake the rolls for twenty minutes, until golden brown. 

9. If you want a soft crust, brush the rolls with a nondairy milk when they come out of the oven. 

10. Eat!

11. If you don't want pumpkin rolls, omit the pumpkin and increase the nondairy milk to 1 1/4 cups. 

12 ounces raspberries, strawberries, blackberries, or any fruit of your choice, fresh or frozen

1 cup frozen juice or 1/4 cup organic sugar

1 tablespoon arrowroot

2 tablespoons water

1. Combine the fruit and juice or sugar in a medium saucepan over medium heat and bring to a simmer.

2. Simmer for twenty minutes. 

3. Dissolve the arrowroot in the water and then whisk into the fruit mixture. 

4. Pour the jam into a container of your choice. It will thicken as it cools.

5. It will keep in the fridge for a month.

3/4 cup plant milk

1 1/2 cups oats

1/4 cup walnuts (if you choose)

1 tablespoon baking powder

1 teaspoon cinnamon

3-4 ripe bananas

1. Preheat the oven to 350 degrees.

2. Mix all items together in a bowl.

3. Bake in a loaf pan for 60 minutes. 

1 1/2 corn tortillas

2/3 cup low-sodium vegetable broth

1 cup canned or fresh diced fire-roasted tomatoes

2 chipotle chiles chopped fine (if you want added heat)

2/3 cup fresh salsa

1/2 cup fresh corn kernels

1 teaspoon fresh ground pepper

1 cup ripe Hass avocado, sliced

1/2 cup chopped fresh cilantro

1. Preheat oven to 375 degrees.

2. Line a baking sheet with parchment paper. 

3. Cut the tortillas into 1/4-inch-wide strips. Place in a single layer on baking sheet; bake until crisp, about nine minutes. 

4. Combine the vegetable broth, tomatoes, salsa, chiles, and corn in a saucepan and bring to a boil over high heat.

5. Turn heat to medium and simmer for eight minutes. Season with pepper. Add salt to taste.

6. Ladle the soup into bowls. Top with avocado slices, tortilla strips and fresh cilantro. Add a dollop of diary-free sour cream if preferred. 

1 teaspoon olive oil

1 medium onion - finely chopped

 1 1/2 pounds green peas  (fresh or frozen)

Water to cover the peas

1. Heat the olive oil in a large pan over medium heat.

2. Add the onion, cover and cook about five minutes (until translucent)

3. Add the peas and pour in enough water to just cover them.

4. Cover and simmer for ten minutes.

5. Blend the soup in a blender and season with salt and pepper to taste. 

6. Serve. Add a bit of truffle oil if you prefer. 

1 pound Morningstar Plant-Based Grillers

2 10-oz cans of diced tomatoes with green chilis (canned or fresh) - undrained

1 small chopped onion

1 15-oz can unsalted corn - undrained

1 15-oz can black beans - undrained

1 15-oz can red kidney beans - undrained

1/2 cup vegan ranch dressing (see recipe to the right)

1-2 tablespoons of dry taco seasoning

Garnish toppings:

Tortillas Chips

Dairy- free Daiya cheese

Avocado slices

Dairy-free sour cream

1. Turn on crock-pot, add all ingredients.

2. Cook on low for 6-8 hours. 

3. Ladle into bowls and add toppings. 

4. Soup will keep in the fridge for a week so it is good for packing a lunch too.

1/2 cup raw, unsalted cashews
2 tbsp raisins
1/2 tsp onion powder
1 tsp dried dill weed
2 Tbsp white wine vinegar
1 tsp Bragg Liquid Aminos
1/2 cup filtered water

1. Add all to a blender and blend until smooth.

1 14-oz package of firm tofu, rinsed, drained, and crumbled

1 tablespoon Bragg Liquid Aminos

1 teaspoon dark molasses ( I leave this out)

1/2 teaspoon cider vinegar 

 1 1-inch slice ginger root, grated

2 large garlic gloves, minced

3 cups thinly sliced celery

1/4 pound snow peas

1 large red bell pepper, sliced into thin strips

4 green onions cut into 1/2 inch pieces

1/2 cup cashew pieces

(I remove the celery and bell peppers and add mushrooms, green beans, broccoli,  and zucchini in their place)

1. Mix the tofu, Bragg Aminos, molasses, vinegar, and grated ginger. Set aside.

2. Over medium heat, sauté the remaining ingredients in a 4 quart pre-heated saucepan, uncovered, without oil, for five minutes, stirring a few times.

3. Stir in the tofu mixture and sauté for another six to eight minutes, allowing the vegetables to remain crisp.

4. Serve over quinoa or brown rice.

2 pounds cremini mushrooms, quartered

2 large onions, diced

4 cups cooked brown rice

1/2 cup no salt tomato paste

1 cup chopped parsley

1/3 cup soy sauce

3 tablespoons white miso

 1 1/2 tablespoons dried basil

1 teaspoon dried thyme

1 teaspoon dried savory

1/4 teaspoon ground allspice

2 cups vital wheat gluten

1. Preheat the oven to 350 degrees. Pulse the mushrooms in batches in a food processor until minced, not mushy.

2. Put the minced mushrooms in a bowl and add the onions, rice, tomato paste, parsley, soy sauce, miso, and herbs and spices. 

3. Mix it all together with your hands.

4. Add the wheat gluten and mix well. 

5. Lay parchment paper on two baking sheets. Pat the mix into 18 burgers with your hands. I scoop with an ice-cream scoop, like cookies, and then flatten on the baking sheet. 

6. Bake them in the oven for thirty minutes or until firm to the touch. 

7. You can eat and save the rest. They will keep in the fridge for a week or in the freezer for six-eight months. They are perfect for lunches.

8. Add your choice of bun or lettuce and toppings such as grilled onions, vegan mayonnaise, tomatoes, or mustard. 

9. I put my patty on top of a bed of quinoa and add avocado, arugula, and corn. 

2 tablespoons avocado oil

1 small yellow onion, finely chopped

1 teaspoon salt

2 tablespoons minced fresh ginger

2 medium Bosc pears - peeled, cored, and chopped (about 1 3/4 cups)

1 cup raw cashews

2 1/2 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/8 teaspoon chili powder

1 15-oz can pumpkin

5 cups low-sodium vegetable broth

1. Heat avocado oil on medium heat. Add onion and 1/2 teaspoon salt and cook until onion is tender, about six minutes.

2. Stir in ginger. Saute until fragrant, about one minute.

3. Add pears and cashews. Cook until pears are softened, about two minutes.

4. Sprinkle in curry powder, turmeric, cumin, and chili powder and cook for about a minute.

5. Whisk in pumpkin and three cups vegetable broth. Bring to a boil.

6. Then bring the heat down to medium-low and simmer for thirty minutes.

7. Working in batches, transfer soup to a high-speed blender (be sure to remove the center piece on the blender to let heat escape and put a towel over the hole). Process each batch until smooth, about ten seconds. 

8. Return the batches to the cooking pan over medium-low heat and add two more cups of vegetable broth and remaining 1/2 teaspoon salt. Get it warm enough to eat and serve.

9. Add ground pepper or coconut yogurt as a garnish.

2 large avocados, halved, peeled, and roughly chopped

Juice of 1/2 lime

2 teaspoons olive oil

1/4 red onion, finely diced

1/2 - 3 teaspoons minced garlic (depending on taste)

1/4 teaspoon ground cumin

1 tablespoon freshly chopped cilantro

1/2 Roma tomato, diced

Pinch of salt

Freshly ground pepper

1. Mash the avocados to the desired consistency in a medium-sized bowl

2. Add the lime juice and oil. Stir in the red onion, garlic, cumin, cilantro, and tomato. 

3. Season with salt and pepper

4. Serve with homemade corn tortilla chips

5 cups all-purpose flour

1 tablespoon dried thyme

1 tablespoon dried marjoram

1 tablespoon dried rosemary

2 teaspoons sea salt

1 teaspoon active dry yeast

2 1/3 cups water

1/3 cup olive oil

1. Combine all dry ingredients in a bowl. Make a well in the center of the flour mixture and pour in the water and oil.

2. Mix to make a sticky dough.

3. Cover with a towel and leave on the counter for about 18 hours.

4. Two hours before you are ready to bake, line a half-sheet with parchment paper. Stretch the dough to cover most of the pan in a uniform thickness. Let it rise on the pan for an hour or two, until it doubles in size. 

5. Preheat the over to 350 degrees and bake the focaccia for forty minutes, until golden brown on top (if you want a softer top, brush the top with nondairy milk before baking and right when it comes out). 

6. Serve

Salad Dressing:

4 tablespoons olive oil

1/4 cup apple cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Pinch of salt

Freshly ground black pepper

Salad:

1 5-ounce package baby spinach

1 red apple, cored and sliced

1 green apple, cored and sliced 

3/4 chopped walnuts, pecans, or pine nuts

3/4 cup thinly sliced strawberries

Dressing Directions:

1. In a small bowl, whisk together the olive oil, vinegar, maple syrup, and Dijon mustard until combined 

2. Season with salt and pepper.

Salad Directions:

1. Place the baby spinach, apples, nuts, and strawberries in a bowl. 

2. Drizzle the dressing over the salad, toss, and serve.

Vegan Ravioli - your choice ( I like La Pasta Dairy Free Mushroom Ravioli)

Pesto:

1 cup lightly packaged fresh basil leaves

1/2 cup raw walnuts

1/4 cup olive oil

1 tablespoon nutritional yeast

1 1/2 teaspoons minced garlic (3 cloves)

1/2 tablespoon freshly squeezed lemon juice

Pinch of salt

Freshly ground black pepper

1. Combine the basil leaves, walnuts, olive oil, nutritional yeast, garlic, and lemon juice in a food processor. Process for one to two minutes, or until creamy.

2. Season with salt and pepper.

3. Use to cover your pasta

4. Add vegan parmesan cheese

2 cups potatoes, peeled and diced

1 cup carrots, peeled and diced

1/2 cup water

1/2 cup nutritional yeast 

1/3 cup extra virgin olive oil

1 tbsp lemon juice

1 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1. Boil or steam the potatoes and carrots for about 20 minutes or until soft.

2. Drain them and add them to a blender. 

3. Add all the remaining ingredients and blend until smooth.

4. Serve immediately. Keep leftovers in a sealed container in the fridge for about 4-5 days. You can also freeze it if you want. I usually transfer the frozen container to the fridge the night before, that way it defrosts by itself. I reheat it in a saucepan and add some water or plant-based milk if needed.

* Oil is optional. If you choose to be  oil-free just add more water (the same amount) or any unsweetened plant-based milk of your choice.

*If you want your cheese spicy, just add a dash of cayenne powder.

*Make sure you use nutritional yeast and not brewer's yeast (which is super tart).

1 large butternut squash (about 3 pounds), halved vertically* and seeds removed

1 tablespoon olive oil, plus more for drizzling

½ cup chopped shallot (about 1 large shallot bulb)

1 teaspoon salt

4 garlic cloves, pressed or minced

1 teaspoon maple syrup

⅛ teaspoon ground nutmeg

Freshly ground black pepper, to taste

3 to 4 cups (24 to 32 ounces) vegetable broth, as needed

1 to 2 tablespoons butter, to taste

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

2. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.

3. Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).

4. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).

5. Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.

6. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.

7. If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper and sprouted pumpkin seeds.

16 oz tofu

1 bell pepper

½ onion

Vegetables of your choice

2 teaspoons oil (avocado)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon onion powder

1 ½ teaspoon garlic powder

¼ teaspoon turmeric

1 tablespoon lemon juice

1. Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes.

2. Unwrap the tofu and cut into cubes. Place the tofu in a bowl and mash with a fork.

3. Cut the top off a bell pepper and remove all the seeds and thinly slice.

4. Chop the onion and any other vegetables you would like to add.

5. Heat avocado oil in a pan over medium heat. Add the veggies and onions and cook until softened.

6. Add in the tofu and cook on medium heat until most of the water has evaporated.

7. Add the salt, pepper, onion powder, garlic powder, and turmeric, and mix well, until all the seasonings are evenly distributed.

8. Add the lemon juice to the tofu and mix until evenly combined.

9. Remove the tofu from the heat and add hot sauce, salsa, avocados, or topping of your choice.

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas

1/4 cup fresh lemon juice (1 large lemon)

1/4 cup well-stirred tahini

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons water

Dash ground paprika or sumac, for serving

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

3. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

4. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store your homemade hummus in an airtight container and refrigerate up to one week.

* If you love a strong garlic flavor in hummus, you might want to increase the garlic by a clove or you can add roasted garlic

* Cold water is the last trick for fluffy, creamy, whipped hummus. After all the ingredients are added and you’ve processed into a smooth paste,  drizzle in some cold water with the processor still running. The water (and extra process time) turns the already pretty smooth mixture into a fluffy, luxurious dip!

1 cup / 125 g buckwheat flour*
pinch salt
½ tsp gluten-free baking powder
½ tsp baking soda
2 tbsp maple syrup
1 tbsp lemon or lime juice
½ cup full fat coconut milk + ½ cup water OR 1 cup of any plant milk
1 heaped tbsp (ideally smooth) almond butter
2 tsp oil for frying (I used sunflower oil)

TOPPINGS:
maple syrup
seasonal fruit
chopped almonds

RECIPE:
1. In a mixing bowl, combine flour, salt, baking soda and baking powder.
2. In another bowl, combine all wet ingredients: coconut milk, ½ cup water, maple syrup, lemon juice and almond butter. Whisk everything together until combined and there are no chunks of almond butter in the mixture.
3. Pour wet ingredients into dry ingredients stirring until you get a homogeneous mixture. Add more water (1-3 tbsp) as needed – depends on how thick your coconut milk was. If you like your pancakes thick add less water, if you prefer them thin add more.
4. Heat up a frying pan on the stove, brush the pan with a bit of oil using a silicone pastry brush (you can also use an oil spray).
5. Ladle 2 tablespoons of the pancake mix per pancake. Keep cooking the pancakes until lots of little bubbles form and burst. If you flip them before the bubbles burst they may end up undercooked.
6. Once bubbles burst, flip pancakes gently. Fry until nicely browned on the other side and serve. Keep cooked pancakes in a warm oven while making the rest.
*You can make your own flour by milling raw (that’s very important! You don’t want toasted buckwheat as the taste is very different) buckwheat groats in your coffee grinder. They are quite soft before they get toasted so even a not so powerful coffee grinder will make you heaps of buckwheat flour in seconds.

1 medium-small banana, preferably frozen
1 cup packed fresh baby spinach
1 small avocado, pit and skin removed
1 large orange, juiced
1 cup frozen chopped mango (or papaya)
1 cup coconut water
1 teaspoon honey (leave out for vegan)

1. Combine all of the ingredients in a high-speed blender and blend until completely smooth. 

2. Serve topped with chia seeds or unsweetened coconut.

8 ounces regular, medium, or medium-firm tofu

1 1/4 cups semolina or bread flour, plus a bit more for sprinkling

3/4 cup buckwheat flour

1 tbsp salt

1. Place the tofu in a food processor and blend until creamy.

2. Add 1 cup of the semolina and all the buckwheat flour to the tofu mixture. Blend again. Add the remaining 1/4 cup semolina until the dough is no longer sticky, but still soft.

3. Remove the dough from the processor and sprinkle semolina or buckwheat flour on a board and knead it for about ten minutes. Cover it and let it rise for twenty minutes.

4. Divide the dough in half. Roll out each half until it is about 1/2 inch thick and divide it in half again.

5. Roll each piece into a 10x6 rectangle about 1/8 inch thick. Sprinkle the top lightly with flour and dust off extra. 

6. Using a knife, cut each sheet of pasta into any width you'd like (1/3 or 1/2 is best). Repeat with the other three pieces of dough. 

7. Bring 8 cups of water to a boil and toss in the salt. Add the pasta while stirring and separating so it doesn't stick and cook for 2-3 minutes. Drain in a colander and serve right away.

4 lbs. fresh, ripe tomatoes, any variety

2 tbsp extra-virgin olive oil

5-6 cloves garlic, minced

1 tsp sea salt

Few sprigs of fresh basil or rosemary

Taste your tomatoes. The sweeter they are, the sweeter your sauce will be since you are not adding sugar.

1. You can leave the skin, seeds, and flesh intact if you'd like or you may remove the skin. If the tomatoes are really ripe, you can squish them with your hands and use them as is. Otherwise, you can cut them into smaller pieces and pulse briefly in a food processor so they're chunky.

2. In a large, heavy pan or deep skillet, so the sauce has more surface area and cooks quickly, heat it up over medium heat. Add the olive oil, and once heated throw in the minced garlic (add more if you like extra).

3. Let the garlic sizzle for a minute, then add the tomatoes and salt. Let simmer for 20-30 minutes, stirring frequently, until it has developed a sauce-like consistency. Adjust the seasonings as desired. The deeper and narrower the pot, the longer it will take. 

4. You can leave it chunky or use a blender to puree as you like. Throw in a handful of slivered fresh basil leaves or a sprig of rosemary. Let the sauce simmer for another minute. Taste it. 

5. It will keep in the fridge for about a week. Or, put extras in the freezer until next harvest. 

1 1/2 lbs. Unsteak (see the recipe below)

1 cup hot water

3/4 cup dried porcini mushrooms

1/4 cup olive oil or water, or more as needed

1 onion, diced

8 cloves garlic (at least!), minced

3 tbsp soy sauce or tamari

2 tbsp white, chickpea, or yellow miso

1 (28-ounce) can plum tomatoes, pulsed in a blender or food processor

1/2 cup red wine

1/4 cup tomato paste

2 tsp dried basil, or about 1/4 cup loosely packed fresh basil leaves

1 tsp dried rosemary, or 1-2 sprigs fresh rosemary

1. Cut the Unsteak into 1-inch chunks and process briefly in a food processor to resemble ground beef. Do not overprocess, or it could end up too fine or pureed and lose all its texture.

2. Pour the hot water over the porcini mushrooms in a small bowl and set aside for 15 minutes, until fully reconstituted. Puree the mushrooms and their liquid in the food processor to form a thick slurry.

3. Heat the oil in a large, deep saute pan over medium heat and saute the onion and garlic until tender. Add the ground Unsteak, soy sauce, miso, and pureed porcinis. Mix well, and simmer for about 15 minutes, until the Unsteak has absorbed most of the liquid.

4. Add the chopped tomatoes, red wine, and tomato paste. If you're using the dried herbs, add those now. Partly cover and simmer for about 30 minutes. 

5. If you're using the fresh herbs, add them into the sauce during the last ten minutes of cooking. 

6. Porcini Bolognese is best if allowed to sit for several hours to allow the flavors to meld and develop. Make it a day ahead and store in a covered container. It will keep for a week in the fridge and several months in the freezer.

Oil or water for sauteing

1 medium onion, diced

3 stalks celery, diced

1 1/2 lbs button or cremini mushrooms, sliced

1 cup water

2 tbsp Brilliant Bouillon

1 tsp sea salt

1/4 cup white rice

1/4 cup cashews

Fresh ground pepper

1. In a medium saucepan over medium heat, add a little oil or water and saute the onion and celery until tender. Set aside 4 ounces of the mushrooms for later and add the rest of them to the saucepan, along with 1 cup water, bouillon, and salt. 

2. Cover the pan and simmer for 5 minutes, letting the juices come out of the mushrooms. Add the rice and cashews and cover again, simmering for 15 more minutes, until the rice is tender and there is little liquid in the pot. 

3. Let the mixture cool, then puree in a blender until smooth (remove the cap to let the steam escape and cover the hole with a kitchen towel while blending).

4. Pour back into the pot. In another skillet over medium-heat, saute the reserved mushrooms, in water, then season with a dash of pepper. Add the sauted mushrooms to the mixture, stir them up, and put then in containers of plastic bags in 1 cup increments. Freeze them. 

5. For soup: to reconstitute, put the  frozen bag under water so the mixture will slide out of the bag, add one cup of cashew milk, add sauted mushrooms, and heat. 

6. For sauce: don't dilute with plant-based milk. Put the frozen mixture in with pasta and cook as is. 

3 cups rolled oats

1/2 cup almond meal

1/2 cup pumpkin seeds

1/2 cup chopped walnuts, pecans, or almonds

1/2 cup shredded coconut

3 tbsp flax seeds

3 tbsp chia seeds

3 tbsp sesame seeds

1 tbsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground cardamom

1 1/2 cup dates, soaked in water to cover overnight, 1/4 cup soaking liquid reserved

3/4 cup dried blueberries, cranberries, currants, or raisins

1/2 cup goji berries

1. Prepare the oven to 250 degrees and line a baking sheet with parchment paper. In a large bowl, combine the oats, almond meal, pumpkin seeds, nuts, coconut, flax seeds, chia seeds, sesame seeds, vanilla, cinnamon, and cardamom. 

2. In a blender, puree the soaked dates with the reserved soaking liquid. Mix into the oat mixture to coat the oats thoroughly.

3. Spread onto the baking sheet and bake for about 1 1/2 hours, until golden brown, stirring the mixture every 20 minutes or so to ensure even baking. 

4. Let it cool completely and add the dried fruit.  

5. Store in an airtight container at room temperature for 6-8 weeks. 

** You can delete any of the ingredients that you choose and add it to the top of vegan yogurt with some fresh fruit. 

**You need a day to marinate the 'steak' before using.

1 lb. cremini or button mushrooms, roughly chopped (about 6 cups)

1/2 cup soy sauce

1/2 cup red wine

3 to 4 cloves garlic

2 1/2 cups water or vegetable stock

5 to 5 1/2 cups vital wheat gluten

Marinade:

2 1/2 cups red wine

1 1/4 cup mirin (sweet sake - natural with no sugar)

1 cup soy sauce

1 head garlic, minced

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper. 

2. In a blender or food processor, combine the mushrooms, soy sauce, wine, and 3 cloves  garlic (or more, if you prefer). Transfer to a bowl and whisk in the water. 

3. With your hands, mix in 5 cups of the vital wheat gluten to form a soft dough. It should be very soft. Just mix it, don't knead it.

4. Divide the dough into five pieces and shape each one roughly into a loaf like a French bread. Space them at least 4 inches apart on the baking sheets and bake for 30 minutes, until puffy.

5. Bring a large pot of water to a boil. Transfer the seitan loaves to the pot, partially cover with lid and simmer over medium-low heat for about 1 hour. Don't let it reach a fast boil, or the seitan could develop large air pockets - just do a slow simmer. 

6. Let it cool for a few hours before attempting to remove the loaves, as they will be tender. Remove and cool before handling. 

7. Use the cooking liquid as a soup stock. (Don't throw it away. You can refrigerate for  up to two weeks or freeze it for six months or longer. Defrost before using.)

8. While baking or simmering the seitan, make the marinade by simply combining all of the marinade ingredients together in a large bowl. 

9. To marinate the steak, squeeze the loaves gently between the palms of both hands to remove excess liquid so the marinade can be properly soaked up. You can either marinate the loaves whole, which will take two days, or you can slice them into fillets or chunks and marinate for 24 hours. Unsteak, in its marinade, will keep for up to two weeks in the fridge or six months in the freezer. 

10. If you like truffle, add 2-3 tablespoons of white truffle oil to the marinade. 

1/2 cup cashews (soaked for three hours and drained)

1/2 cup water

12 ounces medium tofu (not extra-firm)

2 tbsp apple cider vinegar

2 tsp mustard

1 tsp organice maple syrup or agave

1 tsp sea salt

1/2 tsp xanthan gum

1. Puree the soaked/drained cashews and 1/2 cup water in a blender until smooth. 

2. Add the tofu, vinegar, mustard, maple syrup, and sea salt and process until creamy. 

3. Finally, add the xanthan gum and process again for a few seconds. It will continue to thicken in the refrigerator. It keeps for up to three weeks in the fridge. 

**This works for sandwich spreads and recipes that require mayonnaise.

2 (6-ounce) cans tomato paste (1 1/3 cups)

2/3 cup water

1/3 cup apple cider vinegar

1/4 cup organic sugar

2 tsp sea salt

1. Place all ingredients in a medium bowl and stir until the sugar is dissolved (or use a food processor).

That is it. It literally is that easy. Store it in a jar in the fridge where it will keep for a couple of months.

If you like different flavors for your ketchup, you can substitute a few ingredients:

Maple Balsamic Ketchup: substitute maple syrup for the sugar, and balsamic vinegar for the apple cider vinegar

Smoky Ketchup: use the basic ketchup recipe and add 1 tsp of smoked paprika

Spicy Mexican Ketchup: use the basic ketchup recipe and add 1 finely chopped chipotle pepper in adobo sauce, 1/2 tsp of garlic powder, and 1 tsp of ground cumin.

Spanish Ketchup: substitute red or white wine vinegar for the apple cider vinegar, add 1 tsp of garlic powder and 1 tsp of onion powder, then chop up some olives and throw them into the mix.

1 cup soy milk

1/2 up refined coconut oil, melted

1/4 cup cashews

1/4 to 1/3 cup organic sugar

1 tsp vanilla extract

1. Place all the ingredients in a blender and puree until smooth (you can add more or less sugar depending on how sweet you like it). 

2. Pour into a covered container and stick in fridge overnight or freeze for 3-4 hours. 

3. Take out and whip using an electric mixer until soft peaks form, about 5-8 minutes. The mixture can become quite stiff if you continue whipping and can separate if over-whipped, so exercise caution. 

4. Keep the cream in a jar in the fridge for up to a week or in the freezer for up to six months. 

** the colder the ingredients mixture, the easier and quicker it will whip up. If the cream doesn't begin to thicken after 5-6 minutes, put it in the freezer for an hour or so. 

**If you want it more like Cool Whip, substitute water for soy milk and add 1 tsp xanthan gum to the mixture.

1 onion, diced

Oil, for sauteing (optional)

8 ounces mushrooms, quartered

2 tbsp tamari or soy sauce

1 tbsp chickpea miso or white miso

2 cups cooked brown rice

1 cup cooked lentils

1/4 cup tomato paste

3 tbsp nutritional yeast

4-6 cloves garlic, minced

1 1/2 tsp dried basil

1 tsp fresh rosemary, chopped, or 1/2 tsp dried rosemary

1/2 cup rolled oats

1 cup ground walnuts (grind in a food processor), or  1 1/2 cups gluten-free or regular bread crumbs

2-3 tbsp water (only if using bread crumbs)

1. Preheat oven to 250 degrees

2. Line two baking sheets with parchment paper. 

3. Heat a deep skillet over medium heat and cook the onions, dry (or you can saute with oil if you choose), until they begin to stick a bit. Splash them with a bit of water now and then to prevent sticking, until they are tender.

4. Put the mushrooms into a food processor and pulse until they are finely minced but not reduced to a pulp. Add them to the onion and cook for several minutes, until browned.

5. Stir in the tamari and miso.

6. Add the brown rice and lentils and mix well. Mix in the tomato paste, nutritional yeast, 4 cloves of garlic (or more), and herbs. In a blender, process the oats briefly, but not into a flour, and add the mixture. 

7. Now, decide if you're using walnuts or bread crumbs - walnuts will make it richer and bread crumbs will yield more texture. If using bread crumbs, sprinkle them with water to moisten first. Mix the walnuts or moistened bread crumbs into the mixture well and form into meatballs. This can be done efficiently by using an ice-cream scoop. 

8. Place on the baking sheets with 1/2 inch of space between them, and bake for 30-35 minutes, until browned and they hold their shape. They will keep in the fridge for about a week. 

4 cups Almond milk

1/3 cup cashews 

2 tbsp arrowroot or cornstarch

1/4 teaspoon agar powder

2 tbsp store-bought plain soy yogurt

1 tsp vanilla extract

1 tbsp agave or or organic sugar

1. Place the almond milk, cashews, arrowroot, and agar in a blender and process until smooth and creamy. 

2. Pour this into a 2-quart saucepan over medium heat and bring to a simmer. 

3. Cook for 3 to 4 minutes, until thick.

4. Pour the mixture into a 1-quart jar and let it rest and cool until the temperature drops to 110 degrees F.  Gently stir in the nondairy yogurt. 

5. Add the vanilla extract and the sweetener. Put the lid on the jar and maintain a temperature of 105-110 degrees F for 6-8 hours, until thick and tangy. This yogurt will thicken further after refrigeration. 

6. Serve with your handmade granola recipe above and fruit.

**homemade yogurt will keep for 2 weeks in the fridge. 

**you must maintain proper temperature of 110 degrees for 6-8 hours for the lactic acid bacteria to grow sufficiently. If you have a food thermometer, use it. You can use a dehydrator, yogurt maker, or even a heated blanket, but make sure it is at that temperature. 

1 tbsp olive oil or water

1/2 cup minced shallot

1/4 cup minced red bell pepper

2 cups okara (see recipe below)

1 cup mashed or silken tofu (6 ounces)

1/2 cup Oil-Free Eggless mayonnaise (see recipe for mayo above)

1/2 cup minced parsley

2 tbsp capers

1 tbsp Dijon mustard (see recipe below)

1 tbsp Old Bay Seasoning

1/2 tsp smoked paprika

Sea salt and freshly ground pepper

1/2 cup soft bread crumbs

3 sheets nori, torn into little pieces

About 1 cup panko break crumbs

Oil for cooking

1/2 cup Wasabi Tartar Sauce, Wasabi Mayo, or Chipotle Mayo, or Smoky. Pimento Sauce (See recipes for these below)

1. Heat the oil in a skillet and saute the shallot and bell pepper until tender. 

2. Transfer to a large bowl and add the okara, tofu, mayonnaise, parsley, capers, mustard, Old Bay, and paprika, and mix well. 

3. Season with salt and pepper to taste.

4. Mix in the soft break crumbs and nori. Put the panko on a plate.

5. Form the tofu mixture into little cakes about 2 inches in diameter and 1/3 inch thick, and dredge both sides in panko. 

6. Heat a tbsp or two of oil in a large nonstick skillet over medium heat. Panfry the cakes on both sides until browned and crispy. 

7. Serve immediately with one of the sauces of your choice.

1/2 cup oil-free eggless mayonnaise (recipe above)

3 tbsp chopped green chives

2 tbsp chopped green olives

2 tbsp capers

1 tbsp freshly squeezed lemon juice

1 to 3 tsp wasabi powder

1. Mix together all the ingredients in a bowl and serve with Fab Cakes. Keeps for a week in the fridge.

**you can add more or less wasabi powder, depending on how hot you'd like it.

Wasabi Mayo

1/2 cup oil-free eggless mayonnaise

(recipe above)

1 tbsp wasabi powder

1. Stir and serve

Chipotle Mayo

1/2 cup oil-free eggless mayonnaise 

(recipe above)

1 tbsp chopped chipotle pepper in adobo sauce

1. Stir and serve

1 red bell pepper

1/2 cup oil-free eggless mayonnaise

1 tsp smoked paprika, sweet or picante

Sea salt

1. Preheat oven to 400 degrees

Put the bell pepper in a baking dish and cover with aluminum foil.  Roast in the oven for about thirty minutes, until very soft and puffy.

2. When it is cool enough to handle, remove the skins, stem, and seeds. 

3. Put the flesh in a food processor or blender with the mayonnaise and paprika and process until smooth, red, and creamy.

4. Season with salt. Will keep in the fridge for 3-4 days.

1/2 cup brown mustard seeds

1/2 cup white wine

1/4 cup apple cider vinegar

1/4 cup water

1 tsp sea salt

Combine all ingredients in a jar. 

2. Let it macerate for 1-2 days.

3. Place in a blender and puree it until it is as smooth as you like.

4. Pack it in a jar and store at room temperature for 2-4 weeks to mellow. 

5. When it has mellowed to your liking, move it to the fridge, where it will keep for up to one year. 

**note that this recipe takes about a minute or two to prepare, but weeks to mellow. Make it well in advance. 

2 tbsp ground flax seeds

1/3 cup water

1 cup pitted dates

1 cup mashed ripe bananas (two bananas)

1/3 cup brown rice syrup

1/3 cup shredded coconut

1/4 cup hemp seeds

1/4 cup pumpkin seeds

2 tbsp chia seeds

1 tsp vanilla extract

1 1/2 cup rolled oats

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2. Mix the flax seeds with the water in a small bowl and set aside for a few minutes to thicken. 

3. In a food processor, combine the dates, bananas, and brown rice syrup and puree until smooth. Add the flax mixture and process again.

4. Transfer this to a large mixing bowl and stir in the remaining ingredients. Drop the mixture onto the baking sheet in 2-3 tbsp-sized portions and form into bar shapes.

5. Bake for 15-25 minutes, depending on the flavor (see variations below)

6. Let them cool before eating. 

**They will keep for 3-4 days at room temperature in an airtight container, or you can put them in freezer bags and freeze for a few months. Package them in single bar bags and you can grab a bag in the morning and it will be thawed in a few hours.

Chocolate chip bars: mix the same ingredients and add 1/2 cup chocolate chips to the recipe (bake 15-20 minutes)

Double chocolate chip bars: mix the same ingredients and add 1/2 cup chocolate chips and 1/2 cup cocoa powder (bake 15 minutes).

Carrot cake bars: mix the same ingredients and add 2 grated carrots, 1/2 cup raisins, 1/4 cup chopped walnuts, 1 tsp ground cinnamon, 1 tsp ground ginger, and  1/4 tsp ground cardamom (bake 20-25 minutes).

Peanut butter bars: mix the same ingredients and add 3/4 cup peanut butter to the date mixture in the food processor (you can add 1/2 chocolate chips too if you'd like). (Bake 15 minutes).

Apple Pie bars: mix the same recipe except you need to exchange the bananas for 1 cup applesauce. Add 1 tsp ground cinnamon and 1/4 tsp ground nutmeg (bake 25 minutes).

Protein Power bars: mix the same recipe and add 2 scoops plain or vanilla vegan protein powder to any of the flavors above. Decrease baking time by about 5 minutes for each recipe if you add protein. 

2 cans tomato paste (6 ounces)

1/2 cup maple syrup or organic sugar

1/3 cup soy sauce

2 tbsp molasses

1/2 to 1 tsp liquid smoke

6 cloves garlic, minced

2 chipotle peppers in adobo sauce (canned), minced

2 tbsp chili powder

1 tbsp smoked paprika

2 tsp ground cumin

1 cup water

1. Combine all the ingredients in a bowl and whisk together well or mix in a blender or food processor.

2. Store in a jar in the fridge for 2 - 3 months.

1 small orange, peeled

24 oz. 100% pomegranate juice

8 oz apple cider

10 fresh berries

4 oz. water

2 cinnamon sticks (or 1 1/2 tsp ground cinnamon)

1 tsp ground nutmeg

Apple slices

1 tsp vanilla extract

1/2 lemon (optional)

1 tsp maple syrup (optional)

3-5 mint leaves (optional)

1. Add pomegranate juice, apple cider, water, cinnamon, nutmeg, berries, and the juice of 1/2 small lemon to a pan or slow cooker. 

2. Simmer on low heat for 1-3 hours. 

3. Before serving, stir in vanilla extract and add orange slices. Squeeze 1/2 small lemon for tartness or add maple syrup for sweetness.

4. Add lemon slice, cut apples, cinnamon sticks, and mint for garnish. 

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients