Recipes

Instructions:

To roast garlic:

• Preheat oven to 400°F
• Peel and discard the papery outer layers of the whole garlic bulb. (Leave the skins of the individual cloves of garlic intact)
• Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves.
• Place the garlic head in a large piece of foil.
• Drizzle 1 tsp. olive oil over top of garlic.
• Close foil tightly around garlic and place in the oven for about 25 – 30 minutes.
• Cool and remove roasted garlic cloves from their skins.

To bake sweet potato:

• Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.
• Use a fork to poke holes into the sweet potato and set on the baking sheet.
• Roast for 35 to 40 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork.

• Add all ingredients to food processor or blender and blend till smooth and creamy.
• Cook pasta and drain.
• Transfer cooked pasta to larger mixing bowl and fold the blended creamy sauce into the warm pasta.
• Serve as is or transfer to a large casserole dish and top with vegan shredded cheese.
• Bake pasta at 350°F for about 20 minutes.
• Serve hot and enjoy!

Instructions:

Cake:

• Preheat oven to 350 F.
• Combine flours, sugar, and baking powder. Stir well.
• Add milk, oil, vinegar, and extracts to flour mixture and mix until well combined.
• Add cranberries and almonds and fold into batter until evenly distributed.
• Spoon batter into greased 8×8 dish.
• Bake for 55-60 minutes, until a toothpick or cake tester inserted in the center of the cake comes out clean.

Glaze:

• Stir together powdered sugar, almond extract, and milk.
• Mix well and drizzle over the COOLED cake.

Instructions:

• Place all ingredients in a food processor and purée.
• Garnish with chopped cranberries and parsley.
• Enjoy as a dip with your chips and veggies or as a spread on your favourite bread or as a sauce for pasta and salads.

Instructions:

• Place all ingredients in a blender.
• Blend till smooth.
• Preheat non-stick pan on medium heat.
• Spread a little oil on pan.
• Spoon out batter onto pan and cook on one side till it has a bunch of bubbles and dries out. Flip over and brown.
• Serve with toppings of choice.

Instructions:

• Place frozen fruit, liquid, and any optional add-ins into a high-speed blender.
• Blend on high until smooth. You may need to add a little bit more liquid depending on how thick you like your smoothie.
• Place in bowl and top with listed toppings.
• Serve immediately.

Instructions:

• Place a flour tortilla on a flat surface.
• Spread all the fillings in the middle of the tortilla, but do not overstuff or overfill!
• Sprinkle shredded cheese on top, in roughly the same size as the tostada shell, but leave a generous border.
• Add some of the refried beans on top, spreading out to the border of the shredded cheese.
• Top with a small handful of chopped tomatoes, followed by a few spoons of salsa, a small handful of shredded lettuce, avocado slices, and a few cilantro leaves.
• Spread some vegan sour cream onto a tostada shell. Place the tostada shell on top of the beans, sour cream side face down.
• To fold, start with the bottom of the flour tortilla and fold the edge up over the center. Continue this process, for a total of 6 folds (like a hexagon) and press down to ensure the tortilla doesn’t unfold.

NOTE: If your flour tortillas are dry, I recommend briefly microwaving them in a damp paper towel to add some moisture, as dry tortillas will start to unfold.

To Cook the Crunch Wraps:

• Heat a skillet with a bit of oil over medium heat.
• Add a crunch wrap, seam-side down and cook for 2-3 minutes, until the surface is golden brown.
• Flip and cook for another 2-3 minutes until the second side is golden-brown.
• Take off the heat, slice in half, and enjoy!

Instructions:

• Preheat your oven to 400° F (204°C).
• Drain and press your tofu to get all the excess liquid out of it, then crumble it up into a food processor. (If you don’t have one, you can mash it in a large bowl.)
• Mix miso paste with warm water and add it to the food processor along with nutritional yeast, apple cider vinegar, lemon juice, salt, dry oregano, and garlic powder and blend until smooth.
• Add it to the center of a large baking dish. (I put my feta back into the open tofu container and packed it down to shape it into a rectangle before flipping it over in the center of the dish.)
• Add washed cherry tomatoes and sliced garlic cloves to the dish surrounding the feta.
• Drizzle with olive oil and sprinkle with red pepper flakes, fresh ground pepper, and some additional Italian spices or more oregano if desired.
• Bake at 400°F (204°C) for 30-35 minutes until the tomatoes look slightly wrinkly and are bubbling in their juices.
• While the tomatoes and feta are in the oven, boil pasta (any shape that you want) according to package directions. Drain the pasta and toss it in with the cooked feta and tomatoes as soon as they come out of the oven. Add the fresh basil and serve hot.

Instructions:

• Add ingredients into blender, and blend until smooth
• Pour into glasses and serve

Instructions:

• Blend pecans with 2 cups of water until smooth.
• Pour into large pot, put it on medium to high heat.
• Add ALL other ingredients except oats into the large pot. Bring to a slow boil, then stir in the oats and remove from heat.
• Cover and cool, mixing occasionally to speed up the cooling process.
• Once the mixture is cool enough that it won’t burn your hands—Form patties using a large canning jar lid ring.
• Place patties on oiled cookie sheet.
• Bake 350° for 15 minutes on each side.

Instructions:

• Cut the stems off the carrot tops and the arugula.
• Place all ingredients except olive oil in a food processor. Process well, but don’t puree the mixture.
• Stop the food processor, add the oil, then process another several seconds.
• Taste, and adjust salt and seasonings to your liking.

Instructions:

• Place all ingredients in a food processor. Process to very fine crumbs. Do not puree.
• Store in a sealed container in the fridge and use within two weeks.
• ENJOY on pasta or salads!

Instructions:

• Place all the ingredients for the marinara sauce in a food processor fitted with the S blade and
  process until smooth/chunky. Stored in a sealed container in the refrigerator, Marinara Sauce will
  keep for three days.

ZUCCHINI NOODLE INGREDIENTS

2 medium zucchinis cut in half lengthwise

Instructions:

• Use a spiral slicer or vegetable peeler to transform the zucchinis into noodles. Toss the zucchini
  noodles with enough marinara sauce to coat well and serve immediately. Serve with extra marinara
  sauce on the side.

Instructions:

• Place all ingredients into blender and blend until well combined.
• Pour into popsicle molds and freeze.

Instructions:

• Slowly add the water to the chickpea flour, so it does not clump. Alternatively, set it aside for a few minutes to give any clumps a chance to dissolve.
• Heat a 12-inch pan over medium heat, add enough oil to lightly coat the bottom of the pan, and pour in the batter.
• The underside should brown in 3 to 4 minutes (we’re only cooking one side). Fold up the crepe using your spatula.
• Makes 2 chickpea eggs.
• Enjoy on a bagel, with vegan mayo, ketchup, cheese, slice of tomato and lettuce for a filling, high protein breakfast that will stay with you for hours.

Instructions:

• Add all ingredients except the fruit to the mason jar.
• Mix the ingredients together.
• Add fruit on top, secure lid, and place in fridge overnight.
• In the morning, you can either eat the oatmeal straight out of the mason jar or place it in a bowl.
• Eat chilled. Add some granola on top for a little crunch!

Note 1: If you don’t have or don’t want to use vegan yogurt, feel free to add more milk to the oatmeal.
Note 2: If you don’t own a half-pint mason jar, you can use a small Tupperware container.

Instructions:

• Pour apple juice into a large pot.
• Crush cloves, cardamom seeds, cinnamon and fresh ginger with a pistil and mortar.
• Add crushed spices and fresh apple slices to apple juice.
• Place pot on stovetop and bring to boil.
• Remove from heat, cover with lid and let steep for 10 minutes.
• Strain and enjoy!

Instructions:

• Pour water into blender (preferably a high-speed blender)
• Add red grapes, sliced orange, pear and banana
• Add spinach to fill blender to the brim
• Blend for 1 minute, then press down ingredients with plunger
• Add more spinach
• Blend until smooth
• Pour into glasses and serve

Instructions:

• Sauté the onion and garlic with two tablespoons of olive oil.
• Peel the carrots, yams, and butternut squash. Roughly chop the zucchini, celery, carrots, yam, tomatoes, and butternut squash.
• Put in 2 cups of water to sautéed onion and garlic and add chopped veggies. Cover with lid and let simmer until veggies are tender.
• Add the coconut milk and seasonings. Adjust salt to taste.
• Blend everything with a handheld blender until smooth. Alternately, blend in blender.

Instructions:

• Cook pasta according to package instructions. Drain and rinse with cold water.
• Add desired amount of cucumbers, tomatoes, and olives in with the cooked pasta.
• Drain and press the tofu dry with a paper or clean kitchen towel. Crumble tofu block into bowl with pasta and veggies.
• Add the olive oil, lemon juice, oregano and salt and mix until well combined.

Instructions:

• Combine all ingredients in a blender and blend on high until everything is well combined.
• Pour over your favorite salad.
• Note, a little goes a long way.

Instructions:

• Preheat oven to 350 degrees.
• In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Chop the other half of the almonds coarsely and pour them into the same bowl.
• Pour the oats, salt, and coconut sugar into the bowl with the almonds. Stir to combine.
• In a small microwaveable bowl, combine honey and oil, and heat for 40 seconds. Stir to dissolve the oil. Add the vanilla and almond extract.
• Pour the honey mixture over the oats. Stir to coat evenly.
• Pour the oat mixture evenly onto a Silpat or parchment-lined baking sheet (helpful if it has sides).
• Bake for 5 minutes. Stir and spread back to an even layer. Return to the oven for 5 more minutes, or until golden brown around the edges.
• Place the granola onto wax paper to cool. Spread it out into a thin layer – about 1/2 inch thick.
• After it cools completely, break the granola into clusters and store in an airtight container.

Instructions:

• Pre-heat oven to 350 degrees. Place parchment paper in a loaf pan.
• Puree egg replacement, applesauce, maple syrup, vanilla and oil in a blender or food processor.
• Whisk flour, baking powder, cinnamon and salt in a large bowl.
• Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined.
• Immediately spread out into the prepared pan and transfer to the oven.
• Bake until golden brown and the cake springs back when lightly touched, 35-45 minutes.
• Let cool in pan 10 minutes before lifting out onto a cooling rack.

Instructions:

• Pre-heat oven to 350 degrees.
• Place all ingredients in a food processor and pulse until well combined. Do not over process – you don’t want to end up with hummus.
• Take a couple tablespoons of the mixture and form into a ball. Place onto oiled baking sheet.
• Bake for 15 minutes, flip and then bake for another 15 minutes.
• Enjoy as a part of a bowl, pita or by themselves.

Instructions:

• Pre-heat your waffle maker. If your waffle iron tends to stick, lightly coat with cooking spray, or brush both plates with a neutral-flavored oil before pouring the batter for each waffle.
• Blend all ingredients in a blender until smooth.
• Pour one waffle’s worth of batter into your waffle maker and cook according to your waffle maker’s instructions. Waffles are done when uniformly golden brown on the outside. Note: Immediately after removing the waffles from the waffle iron, the insides of these waffles may appear a little under-done. Let them sit for 3-5 minutes before serving. If cooking to serve all at once, keep waffles warm in a 200 degrees F oven, on a cooling rack placed over a baking sheet. Centers will set while warming.
• Repeat with remaining batter, thinning batter as needed. (Due to the blended oats in the recipe, the batter will thicken after the first or second waffle has cooked; stir in an additional 1/3 cup of water into the uncooked batter to keep it pourable).

Enjoy!

Filling Instructions:

• Prep veggies and garlic and add to a baking sheet.
• Toss with 2 tablespoons olive oil and a pinch of salt. Toss to coat.
• Place in the oven and bake until soft and golden brown (around 20-30 minutes).
• Set aside and lower oven heat to 375° F.
• To prepare tofu filling: Add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 teaspoon of sea salt. Set aside.
• Remove veggies from oven, add to a mixing bowl and top with the tofu mixture.
• Toss to coat, then add to the crust and spread into an even layer.
• Bake quiche at 375° F for 30-40 minutes or until the top appears golden brown and firm.
• Let cool, and serve with fresh herbs or green onion.