BBQ PULLED JACKFRUIT SANDWICH

SERVES 4 SANDWICHES

BBQ JACKFRUIT

One 567g (20oz) can jackfruit (packed in brine or water, not syrup)

1 tsp. olive oil

1/2 sweet onion, chopped

1 garlic clove, minced

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

3/4 cup vegan barbecue sauce (homemade or store-bought)

1 to 2 tbsp. sriracha

2 tsp. arrowroot powder

Salt and black pepper to taste

SANDWICHES

4 vegan sandwich rolls or burger buns (gluten-free if necessary), split horizontally

Creamy, Crunchy Coleslaw Sliced avocado, optional

NUTRITIONAL VALUES

Calories: 208kcal
Fat: 12.3g (2.3g S.Fat)
Carbs: 24.8g
Protein: 2.1g
Sugar: 7.2g
Sodium: 114mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper or a silicone baking mat.

Drain and rinse the jackfruit. Pull it apart into shreds with two forks or your fingers until it resembles pulled meat. When you cook it, it will fall apart even more.

In a large shallow saucepan over medium heat, heat the oil. Sauté the onion and garlic until the onion is translucent. Cook, stirring occasionally, for about 5 minutes after adding the jackfruit, cumin, and paprika. Season with salt and pepper.

Combine the barbecue sauce, sriracha, and arrowroot powder in a cup or small bowl. Combine with the jackfruit. 1 minute in the oven

Spread the jackfruit out on the baking sheet that has been prepared. Bake for 20 minutes, stirring once halfway, until the sauce is thick and sticky.

To assemble the sandwich: Place a roll on a plate and cut it open. Place the avocado slices (if using) on the bottom half of the plate. Scoop a heaping spoonful of jackfruit on top, followed by a heaping spoonful of coleslaw. Serve immediately with the other half of the roll on top. Leftover jackfruit can be stored in an airtight container in the refrigerator for 3 to 4 days.

THE PORTOBELLO PHILLY REUBEN

SERVES 4 SANDWICHES

RUSSIAN DRESSING

1/3 cup vegan mayonnaise (soy- free if necessary)

1 tbsp. ketchup

1 tbsp. no-salt-added tomato paste

2 tsp. red wine vinegar

1 tsp. dried dill

1/2 tsp. smoked paprika

2 to 3 tbsp. sweet pickle relish

SANDWICHES

4 portobello mushroom caps

Olive oil spray

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. vegan Worcestershire sauce (gluten-free and/or soy- free if necessary)

Black pepper to taste

4 vegan sandwich rolls (gluten- free if necessary), split horizontally

Smoked Gouda Cheese Sauce, Melty Variation

Loads of sauerkraut

NUTRITIONAL VALUES

Calories: 284kcal
Fat: 9g (1.1g S.Fat)
Carbs: 43.5g
Protein: 9.5g
Sugar: 8.9g
Sodium: 784mg

METHOD

To make the Russian dressing: In a small mixing bowl, combine the mayonnaise, ketchup, tomato paste, vinegar, dill, and paprika. To taste, add relish. Refrigerate until ready to use.

To make the sandwiches: Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray the top and bottom of each portobello cap with olive oil and place gill side up on a baking sheet.

Combine the liquid aminos and Worcestershire sauce in a small cup or bowl. Drizzle over the mushrooms and season with pepper. 10 minutes in the oven Remove from the oven and set aside for a few minutes to cool. Cut the mushrooms into 12-inch strips on the bias. Keep the cheese sauce warm by heating it.

Preheat the oven to broil. Place the rolls, cut side up, on a baking sheet. Place portobello strips on the bottom halves of the pan. On top of the mushrooms, spread or drop the cheese sauce. Broil for 1 to 2 minutes, or until the cheese is golden and the bread is toasted.

Spread Russian dressing on the top half of each roll, then pile on a pile of sauerkraut on the cheesy half of each sandwich. Place the top half of the sandwich on top of the sandwich and serve right away.

FILLET O’ CHICKPEA SANDWICH WITH TARTAR SAUCE SLAW

SERVES 6 SANDWICHES

TARTAR SAUCE

1/2 cup raw cashews, soaked in warm water for 1 hour and drained, water reserved

1/4 cup reserved soaking water

1/4 cup vegan mayonnaise (soy-free if necessary)

1/4 cup lemon juice

1 tbsp. caper brine

1 tbsp. dried dill

SLAW

3 cups shredded cabbage

1 cup grated carrot

CHICKPEA FILLETS

1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

1 tbsp. liquid aminos (use coconut aminos to be soy-free)

One 14 to 15 oz. can artichoke hearts, rinsed and drained

1 cup cooked brown rice

1/4 cup + 1 tbsp. chickpea flour, plus more if needed

1 tbsp. Old Bay Seasoning

1/2 to 1 tsp. kelp granules

1/2 tsp. dried dill

Salt and black pepper to taste

1 1/2 cups vegan bread crumbs (gluten-free if necessary)

Vegetable oil for pan-frying

SANDWICHES

Basic Cashew Cheese Sauce

6 vegan sandwich rolls or burger buns (gluten-free if necessary), split horizontally

Sliced avocado

NUTRITIONAL VALUES

Calories: 574kcal
Fat: 23.2g (10g S.Fat)
Carbs: 71.1g
Protein: 20.2g
Sugar: 13.3g
Sodium: 438mg

METHOD

To make the tartar sauce: In a food processor or blender, combine the tartar sauce ingredients and process until smooth.

To make the slaw: Combine the shredded cabbage and carrots in a large mixing bowl with 12 cup tartar sauce. Chill for at least 1 hour after mixing until completely combined. Refrigerate the remaining tartar sauce in a small bowl until needed.

To make the chickpea fillets: Over medium heat, heat a large frying pan, preferably cast iron. Cook for a few minutes after adding the chickpeas. Cook for 5 to 7 minutes, stirring occasionally, until the liquid aminos have been absorbed. Take the pan off the heat. Gently mash the chickpeas with a fork or pastry cutter. You only need to mash them a little; you want them to be a little chunky.

In a food processor, pulse the artichoke hearts 5 to 7 times, or until the artichokes are broken down into small pieces but not mushy.

In a large mixing bowl, combine the chickpeas, artichokes, rice, and chickpea flour. Mash the mixture with your hands until it's fully combined and holds together when squeezed. If it doesn't hold together, add a tablespoon of chickpea flour at a time until it does. Mix in the Old Bay, kelp granules to taste, dill, salt, and pepper until well combined.

Use parchment paper or a silicone baking mat to line a baking sheet. To drain the cooked fillets, line a plate with paper towels.

Fill a shallow bowl halfway with bread crumbs. Make six equal portions of the chickpea mixture. Shape each fillet into the shape of your choice (round, square, or rectangle), then place in the bread crumbs and gently flip until all sides are covered. Shake off any excess crumbs before placing on the prepared baking sheet.

Melt butter in a large frying pan over medium heat. Add oil until the pan's bottom is thinly coated. Add 2 or 3 fillets once the oil begins to shimmer. Cook for 2 to 3 minutes on each side, or until golden on both sides. Drain the excess oil from the fillets on a paper-towel-lined plate. Cover with a clean kitchen cloth to keep warm while you finish the rest of the filets (adding more oil to the pan if necessary).

To assemble each sandwich: Spread the bottom half of a roll with cheese, and the top half with tartar sauce. Place a fillet on top of the cheese sauce, then top with avocado slices, slaw, and the top half of the roll. Serve right away. If you intend to eat the sandwich later, place it in an airtight container and place it in the refrigerator for up to 5 hours. Leftover fillets can be stored in an airtight container in the refrigerator for 3 to 4 days.

CREAMY SPINACH-ARTICHOKE PASTA

SERVES 4 PORTIONS

One 12 oz. package frozen chopped spinach, thawed

1 lb (16oz) penne or rigatoni pasta (gluten-free if necessary)

One 340g (12oz) vacuum-packed block extra firm silken tofu

1 1/2 cups unsweetened non-dairy milk (nut-free if necessary)

1/3 cup nutritional yeast

1/4 cup vegan white wine

1/4 cup lemon juice

3 tbsp. arrowroot powder

2 tsp. garlic powder

2 tsp. onion powder

1/4 tsp. cayenne pepper

1 tbsp. vegan butter

One 14- to 15 oz. can artichoke hearts, rinsed, drained, and quartered if whole

2 garlic cloves, minced

Salt and black pepper to taste

Pepita Parmesan, optional

NUTRITIONAL VALUES

Calories: 410kcal
Fat: 4.1g (0.7g S.Fat)
Carbs: 73.8g
Protein: 22g
Sugar: 1.4g
Sodium: 95mg

METHOD

In a clean kitchen towel, wrap the spinach. Wrap the spinach in a kitchen towel and twist to squeeze out any excess liquid. Set aside the spinach.

Bring a large pot of water to a boil, then add the pasta and season with salt. Cook the pasta according to package directions until it is al dente. Drain and set aside the pasta.

While the pasta is cooking, in a blender, combine the tofu, milk, nutritional yeast, wine, lemon juice, arrowroot, garlic powder, onion powder, and cayenne pepper. Place aside.

In a large shallow saucepan over medium heat, melt the butter. Cook, stirring occasionally, for 3 to 4 minutes, or until the artichokes begin to brown. Cook until the spinach and minced garlic are heated through. Cook, stirring constantly, until the pasta and tofu mixture is heated through. Remove from the heat and season with salt and pepper. Serve with Pepita Parmesan (if using). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

RECIPE NOTES

If you can't find a 12-ounce package of frozen chopped spinach, 10 ounces will suffice, or you can thaw 1 pound and leave some out.

KUNG PAO CAULIFLOWER

SERVES 4 TO 6 PORTIONS

1/4 cup water

2 tbsp. gluten-free tamari (use coconut aminos to be soy-free)

2 tbsp. brown rice vinegar

1 tbsp. no-salt-added tomato paste

2 tsp. maple syrup

1 tsp. sriracha, optional

1 tsp. grated fresh ginger

2 tsp. arrowroot powder

1 tbsp. sesame oil

1 tbsp. red pepper flakes

1 cup diced sweet onion

1 large (1 1/2 to 2 lb.) head cauliflower, broken into small florets

2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)

2 garlic cloves, minced

1 red bell pepper, diced

1/2 cup cashews

5 green onions (white parts chopped, green parts sliced lengthwise into thin strands)

Salt and black pepper to taste, optional

Cooked noodles (gluten-free if necessary) or rice

NUTRITIONAL VALUES

Calories: 122kcal
Fat: 7.8g (1.4g S.Fat)
Carbs: 11.1g
Protein: 3g
Sugar: 4.2g
Sodium: 169mg

METHOD

To make the sauce: In a cup or small bowl, combine the water, tamari, vinegar, tomato paste, maple syrup, sriracha, and ginger. Stir in the arrowroot until well combined. Place aside.

In a large shallow saucepan or wok, heat the sesame oil over medium heat. Stir in the red pepper flakes for about 2 minutes, being careful not to burn the flakes. Sauté the onion until it is translucent. Cover and cook for 4 to 5 minutes, or until the cauliflower is heated through and the sauce has thickened. Cook, stirring occasionally, until the garlic and bell pepper are softened.

Pour the sauce over the vegetables, then add the cashews and white parts of the green onions. Cook for 3 to 4 minutes, stirring once or twice, until the sauce thickens and is thoroughly heated. Remove from the heat and season with salt and pepper to taste. Garnish with green onion strands and serve over noodles or rice. Refrigerate any leftovers in an airtight container for up to 4 days.

BUTTERNUT SQUASH RISOTTO WITH SAGE BUTTER

SERVES 6 PORTIONS

1 butternut squash, peeled, seeded, and chopped into 1-inch cubes

Olive oil spray

2 tbsp. coconut sugar

1 tsp. ground cinnamon

1 tsp. ground cumin

Salt and black pepper to taste

6 cups low-sodium vegetable broth

8 tbsp. vegan butter (soy-free if necessary)

1 cup loosely packed fresh sage leaves

4 shallots, diced

1 1/2 cups arborio rice (certified gluten-free if necessary)

1/2 cup vegan white wine

1/3 cup nutritional yeast

Pepita Parmesan, optional

Toasted pine nuts, optional

NUTRITIONAL VALUES

Calories: 260kcal
Fat: 1.4g (0.3g S.Fat)
Carbs: 50.4g
Protein: 9.9g
Sugar: 4.6g
Sodium: 95mg

METHOD

Preheat the oven to 160°C/425°F. Line a baking sheet with parchment paper or a silicone baking mat. Spray the squash cubes lightly with olive oil and spread them out on the baking sheet. Add the coconut sugar, cinnamon, cumin, salt, and pepper to taste. Toss to coat evenly, then spread out on the sheet again. Bake for 25 minutes, or until the potatoes are tender and caramelized. Remove from the oven and set aside when finished.

After the squash has been baked, pour the broth into a pot and bring to a boil before reducing to a low simmer. Paper towels should be used to line a plate. In a large shallow saucepan or Dutch oven, melt the butter over medium heat. Cook for 3 to 5 minutes, stirring occasionally, until the sage leaves are crispy. Transfer the leaves to a plate with a slotted spoon. Half of the butter should be placed in a small cup and set aside.

Sauté the shallots in the pan with the butter until they are translucent. Cook for a couple of minutes, or until the rice begins to become translucent. Cook until the wine is completely absorbed. Cover and cook until the broth is absorbed, about 2 cups. Cook until the broth is absorbed, about 1 cup at a time. Repeat until the broth is gone and the rice is tender.

Combine the nutritional yeast, salt, and pepper in a mixing bowl. Remove from the heat and stir in the squash. Serve with a drizzle of reserved sage butter, crispy sage leaves, Pepita Parmesan (if using), and toasted pine nuts on top (if using). Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

TRUFFLED MASHED POTATO-STUFFED PORTOBELLOS

SERVES 4 PORTIONS

4 large portobello mushrooms

2 tsp. vegan butter (soy-free if necessary)

2 shallots, diced

1 garlic clove, minced

2 tsp. fresh thyme leaves, plus more for garnish

Olive oil spray

Salt and black pepper to taste

1/2 batch Truffled Mashed Potatoes

NUTRITIONAL VALUES

Calories: 123kcal
Fat: 5.4g (1.3g S.Fat)
Carbs: 14g
Protein: 5.6g
Sugar: 0.9g
Sodium: 149mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper or a silicone baking mat.

Set aside the stems of the portobellos and the caps. Cut the stems into 12-inch cubes. In a large frying pan, preferably cast iron, melt the butter over medium heat. Combine the shallots, garlic, mushroom stems, and thyme in a mixing bowl. Cook, stirring occasionally, for about 5 minutes, or until the mushrooms are tender. Take the pan off the heat.

Spray the tops of the portobello caps with olive oil and arrange them on a baking sheet, gill side up. Season with salt and pepper before dividing the stem mixture among them. Top with heaping mounds of mashed potatoes. Bake the mashed potatoes for 20 minutes, or until golden. Garnish with additional thyme leaves and serve immediately.

VARIATIONS

To dress up this dish, mash the potatoes until very smooth and place them in a pastry bag. As if icing a cupcake, pipe the mashed potatoes into the mushroom caps. Follow the instructions from there.

RECIPE NOTES

If you haven't already made the mashed potatoes, do so while the oven heats up.

FRENCH ONION SOUP

SERVES 6 PORTIONS

4 tbsp. vegan butter (soy-free if necessary)

6 medium yellow onions, halved and very thinly sliced

2 garlic cloves, minced

1 tbsp. fresh thyme leaves

2 bay leaves

1 cup vegan dry white wine

2 tbsp. oat flour (certified gluten- free if necessary)

2 quarts low-sodium vegetable broth

1 tbsp. nutritional yeast, optional

Salt and black pepper to taste

1 vegan baguette, sliced (gluten- free if necessary)

Smoked Gouda Cheese Sauce, “Melty” Variation

Chopped fresh parsley, optional

NUTRITIONAL VALUES

Calories: 187kcal
Fat: 5.7g (2.4g S.Fat)
Carbs: 27.7g
Protein: 6.3g
Sugar: 6.7g
Sodium: 279mg

METHOD

In a large pot or Dutch oven, melt the butter over medium heat. Cook for 20 to 25 minutes, stirring occasionally, until the onions are browned and caramelized. Cook for 2 to 3 minutes more, or until the garlic is fragrant, before adding the garlic, thyme, and bay leaves. Cook, stirring occasionally, until the liquid has been absorbed by the wine. Cook, stirring constantly, until the oat flour is no longer visible, about 2 minutes.

Bring the broth to a boil, then remove from the heat. Reduce the heat to low and continue to cook for about 15 minutes, or until the sauce has thickened. Combine the nutritional yeast (if using), salt, and pepper in a mixing bowl. Take the pan off the heat and discard the bay leaves.

Preheat the oven broiler. On a baking sheet, arrange six small ovenproof bowls or ramekins. Pour the soup into the serving bowls. 1 or 2 baguette slices should be placed on top of the soup. Spread the cheese sauce on top of the bread. Preheat the broiler while the baking sheet with the bowls is in the oven. Broil the cheese for 3 to 4 minutes, or until it is browned and bubbly. Take the pan off the heat and sprinkle with parsley (if using). Serve right away. Leftover soup can be stored in an airtight container in the refrigerator for 2 to 3 days.

RECIPE NOTES

Because the cheese sauce will take 5 to 7 minutes to heat, I recommend making it while the soup is simmering.

BALSAMIC-ROASTED BEET & CHEESE GALETTE

SERVES

CRUST

1/4 cup unsweetened non-dairy milk (soy-free if necessary)

3 tbsp. aquafaba

1 1/2 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary), plus more for the work surface

1 tbsp. coconut sugar

1/2 salt

1/2 tsp. baking soda

1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

8 tbsp. very cold vegan butter (soy-free if necessary)

FILLING

Olive oil spray

2 medium red beets, peeled and very thinly sliced

2 medium golden beets, peeled and very thinly sliced

6 tbsp. balsamic vinegar

2 tbsp. coconut sugar

Salt and black pepper to taste

Mixed Herb Cheese Sauce, Spread Variation

Fresh thyme leaves

NUTRITIONAL VALUES

X

METHOD

To make the crust, combine the milk and aquafaba in a small cup or bowl. Place aside.

Whisk together the flour, coconut sugar, salt, baking soda, and xanthan gum in a large mixing bowl (if using). Cut the butter into the flour with a pastry cutter or fork until it's evenly incorporated, and the mixture resembles small peas. Pour in the milk mixture slowly until the dough just comes together. Turn out the dough onto a floured surface and shape it into a 2-inch-thick disk. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. (This can be done 1 to 3 days ahead of time.)

While the dough is chilling, make the filling: Preheat the oven to 400°F (200°C, or gas mark 6). Lightly spray two 9 × 13-inch (23 × 33-cm) baking dishes with olive oil. Divide the red beet slices among two dishes and the golden beets among the other (you can do them all in one, but the red beets will stain the golden beets). Drizzle 3 tablespoons vinegar over each set of beets, then top with 1 tablespoon coconut sugar and salt and pepper. Toss to coat, then re-spread the slices (it's fine if they overlap). Bake for 15 minutes, flipping halfway through. The beets will be slightly undercooked, which is fine. Take them out of the oven and set them aside.

Reduce the temperature to 350°F (180°C, or gas mark 4). Line a baking sheet, pizza pan, or pizza stone with parchment paper or a silicone baking mat.

Remove the dough from the refrigerator after it has chilled for at least 30 minutes. Remove the plastic wrap from the dough (set it aside for now) and place it on a floured surface. Turn it over and lightly flour both sides. If the dough is too stiff, knead it lightly with your hands to soften it. If it becomes too dry and cracks, sprinkle with a few drops of water. Place the plastic wrap on top of the dough and roll it out with a rolling pin until it's about 10 inches in diameter and 14 inch (6 mm) thick. Transfer the dough to the prepared baking sheet, pan, or stone with care. (I do this by sliding a thin, rimless baking sheet underneath the dough to transport it to the other baking sheet; a pizza peel may also work.)

Spread the cheese evenly over the dough, leaving about 112 inch around the perimeter. On top of the cheese, arrange the beet slices. You can arrange them however you want, whether randomly or in a pretty pattern. Pour any remaining liquid from the baking dish over the beets. Fold the dough's edges over the beets.

Bake for 35 to 40 minutes, or until the dough is golden brown. Remove from the oven, slice, and serve with fresh thyme on top. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

RECIPE NOTES

Place the vegan butter in the freezer for about 10 minutes before using it to keep it extra cold.

To get super thin slices, use a mandolin when slicing your beets.

SMOKY SHROOM SAUSAGE & RED POTATO GOULASH

SERVES 4 TO 6 PORTIONS

2 tsp. olive oil

1 tsp. fennel seeds

1/2 tsp. ground sage

227g (8oz) cremini mushrooms, sliced

1 tbsp. liquid aminos (use coconut aminos to be soy-free)

1 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. liquid smoke

Salt and black pepper to taste

1 tbsp. vegan butter (soy-free if necessary)

1 small red onion, thinly sliced

2 garlic cloves, minced

1 tbsp. Hungarian paprika (or regular paprika)

3lb (48oz) red potatoes, chopped into 1-inch cubes

1 1/2 cups low-sodium vegetable broth

1/2 cup chopped fresh parsley

Vegan sour cream (soy-free if necessary), optional

NUTRITIONAL VALUES

Calories: 200kcal
Fat: 2.2g (0.3g S.Fat)
Carbs: 40.7g
Protein: 6.3g
Sugar: 3.6g
Sodium: 38mg

METHOD

Preheat the oven to 200°F (95°C).

In a large shallow saucepan or Dutch oven, heat the olive oil over medium heat. Cook until the fennel seeds and sage are fragrant, 2 to 3 minutes.

Cook for 1 minute after adding the mushrooms. Combine the liquid aminos, thyme, and oregano in a mixing bowl. Cook for 7 minutes, or until the mushrooms are tender and browned and the liquid has evaporated.

Combine the liquid smoke, salt, and pepper in a mixing bowl. Place the mushrooms on the baking sheet that has been prepared. Roast for 30 minutes, or until step 7 is completed, whichever comes first.

Melt the butter in the same pan you used to cook the mushrooms while they roast. Sauté the onion until it is translucent. Cook for another 1 to 2 minutes, or until the garlic is fragrant. Cook for 1 minute after adding the paprika.

Combine the potatoes and broth in a mixing bowl. Bring to a boil, then lower to a low heat and cover. Cook, stirring occasionally, for 15 to 20 minutes, or until the vegetables are tender.

Combine the mushrooms and parsley with the potatoes. If necessary, season with additional salt and/or pepper. Serve immediately with vegan sour cream on top (if using). Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

BBQ-GLAZED TEMPEH

SERVES 4 PORTIONS

One 227g (8oz) package tempeh

1 tbsp. olive oil

2/3 cup vegan barbecue sauce (homemade or store-bought)

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 114kcal
Fat: 8.1g (1.4g S.Fat)
Carbs: 4.4g
Protein: 7.7g
Sugar: 0.5g
Sodium: 47mg

METHOD

Cut the tempeh block in half horizontally, then each half diagonally to make four triangles. Each of these should be cut in half horizontally to yield eight triangles (they should all be the same size of the original four triangles).

In a large frying pan, preferably cast iron, heat the oil over medium heat. Cook the tempeh triangles for 2 to 3 minutes per side, or until golden cooking marks appear on each side.

Pour half of the sauce over the triangles, spreading it out to cover them, and then flipping them over to cook in the sauce. Repeat with the remaining sauce once that sauce has been absorbed. Remove from the heat once all of the sauce has been absorbed and season with salt and pepper. Serve right away. Refrigerate leftovers in an airtight container for up to 4 days.

UNSTUFFED CABBAGE ROLLS

SERVES 8 PORTIONS

Olive oil spray

1 large (2 to 3 lb.) head cabbage, quartered and cored

1 tsp. olive oil

1 medium sweet onion, diced

2 garlic cloves, minced

1 red bell pepper, diced

3 cups cooked black beans or two 15 oz. cans, rinsed and drained One 425g (15oz) can no-salt- added fire-roasted diced tomatoes

2 tbsp. no-salt-added tomato paste

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1 tsp. dried parsley

1 tsp. dried oregano

1/2 tsp. ground cumin

1/2 tsp. paprika

1 1/2 cups cooked brown rice (or other grain)

2 tbsp. nutritional yeast

2 tbsp. lemon juice

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 405kcal
Fat: 2.9g (0.6g S.Fat)
Carbs: 76.7g
Protein: 20g
Sugar: 3g
Sodium: 9mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5). Lightly spray a 9 × 13-inch baking dish with olive oil.

Each cabbage quarter should be cut into 1-inch strips. Place aside.

In a large shallow saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until the onion begins to turn translucent.

Combine the bell pepper, black beans, tomatoes with juice, tomato paste, liquid aminos, parsley, oregano, cumin, and paprika in a mixing bowl. Cook, covered, until the bell pepper is tender, about 15 minutes.

Cook until the cabbage is soft, then add the cabbage and cover again. Cook until the rice is heated through. Combine the nutritional yeast, lemon juice, salt, and pepper in a mixing bowl. Take the pan off the heat.

Transfer to a baking dish and bake for 25 minutes, uncovered. Allow for a few minutes of cooling before serving. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.

NOT-TUNA CASSEROLE

SERVES 6 TO 8 PORTIONS

Olive oil spray

1lb (16oz) pasta (gluten-free if necessary)

1 tsp. olive oil

1/2 yellow onion, diced

1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

One 14 to 15 oz. can artichoke hearts, rinsed, drained, and quartered if whole

1 tsp. dried thyme

1/2 tsp. garlic powder

Salt and black pepper to taste

Cream of Mushroom Soup

2 cups lightly crushed plain kettle-style potato chips, optional

NUTRITIONAL VALUES

Calories: 309kcal
Fat: 4.3g (0.5g S.Fat)
Carbs: 54.6g
Protein: 13.8g
Sugar: 4.3g
Sodium: 24mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray a 9 × 13-inch baking dish with olive oil.

Bring a pot of water to a boil and cook the pasta until al dente according to package directions. Rinse with cold water after draining.

In a large shallow saucepan over medium heat, heat the olive oil while the pasta is cooking. Sauté the onion until it is translucent. Cook for 5 minutes after adding the chickpeas and artichokes, using a spatula to tear apart the artichokes as they cook. Combine the thyme and garlic powder in a mixing bowl.

Gently mash the chickpeas and artichokes with a potato masher until just slightly mashed with chunks. Stir in the soup and pasta until well combined. Season with salt and pepper.

Remove from the heat and place in the prepared baking dish for 15 minutes. Bake for 5 minutes more after adding the potato chips (if using). Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

SHIITAKE STROGANOFF

SERVES 4 PORTIONS

340g (12oz) spiral pasta (gluten- free if necessary)

One 340g (12oz) vacuum-packed block extra firm silken tofu

3 tbsp. lemon juice

1 tbsp. unsweetened non-dairy milk (nut-free if necessary)

2 tsp. white wine vinegar

1 tsp. olive oil

4 shallots, chopped

1 garlic clove, minced

1lb (16oz) shiitake mushrooms, stemmed and sliced (see Variation)

1/2 cup vegan white wine (or low- sodium vegetable broth)

2 tsp. nutritional yeast, optional

1 tsp. paprika

1 cup chopped fresh parsley

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 689kcal
Fat: 4.8g (0.4g S.Fat)
Carbs: 141.2g
Protein: 27.2g
Sugar: 4.5g
Sodium: 329mg

METHOD

Bring a large pot of water to a boil over high heat and add the pasta. Cook until al dente according to package directions. Set aside after draining.

In a food processor, combine the tofu, lemon juice, milk, and vinegar and process until smooth. Place aside.

In a large shallow saucepan over medium heat, heat the olive oil. Sauté the shallots and garlic until the shallots are nearly translucent.

Cook, stirring occasionally, for 10 to 12 minutes, or until the mushrooms are tender. Cook until the liquid has been absorbed, then add the wine. Combine the nutritional yeast and paprika in a mixing bowl.

Cook until the tofu mixture is thoroughly heated. Combine the parsley, salt, and pepper in a mixing bowl. Fold in the pasta and serve right away. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

VARIATIONS

You can substitute other types of mushrooms, or even a mixture of mushroom, for the shiitakes.

CHICKPEA & DUMPLIN’ SOUP

SERVES 6 TO 8 PORTIONS

5 tbsp. cold vegan butter (soy-free if necessary)

1 small yellow onion, diced

4 celery stalks, sliced

3 large carrots, peeled and sliced

2 garlic cloves, minced

227g (8oz) cremini mushrooms (or button mushrooms), sliced

3 bay leaves

2 1/2 tsp. dried thyme

2 tsp. dried rosemary

1 tsp. dried parsley

1/2 tsp. ground cumin

1/4 cup oat flour (or other flour; certified gluten-free if necessary)

3 cups cooked chickpeas or two 15 oz. cans, rinsed and drained

1 quart vegetable broth

1 1/4 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)

1/2 cup fine cornmeal (certified gluten-free if necessary)

2 tsp. baking powder

1 tsp. baking soda

Salt and black pepper to taste

1/4 tsp. garlic powder

1/4 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

3/4 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)

2 tbsp. chopped fresh parsley

NUTRITIONAL VALUES

Calories: 463kcal
Fat: 11.4g (2g S.Fat)
Carbs: 71g
Protein: 20.6g
Sugar: 11.3g
Sodium: 604mg

<b sytle="font-size:12pt;"><u>METHOD</u></b>
<br></br>
<n style="font-size:10pt;">In a large Dutch oven or pot, melt 1 tablespoon of the butter over medium heat (choose a wide one to give you more dumpling surface area). Cook for 3 minutes after adding the onion, celery, carrot, and garlic. Cook for 3 minutes more, stirring occasionally, after adding the mushrooms. Cook for 1 minute after adding the bay leaves, 2 teaspoons thyme, rosemary, dried parsley, and cumin. Stir in the oat flour until it is no longer visible. Bring the chickpeas and broth to a boil, then reduce to a low heat. Cook, covered, for 10 minutes, stirring every few minutes to prevent sticking.
<br></br>
Combine the all-purpose flour, cornmeal, baking powder, baking soda, 12 teaspoon salt, garlic powder, and xanthan gum in a large mixing bowl (if using). Add the remaining butter and cut it into the flour mixture with a pastry cutter or a fork until you have a coarse meal that resembles wet sand. Combine the milk and fresh parsley in a cup or small bowl. Pour the flour mixture over the top. Stir until a thick dough forms.
<br></br>
Remove the bay leaves from the pot. Season with salt and pepper. 8 to 10 large spoonfuls of dough should be dropped into the soup. Keep in mind that the dumplings will expand as they cook. Cook for another 15 minutes, or until the dumplings are firm. Season with more pepper if desired. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.</n>

NO-BAKE ZUCCHINI MANICOTTI

SERVES 3 TO 4 PORTIONS

2 large zucchini

Salt

Sun-Dried Tomato Marinara ; or store-bought vegan marinara sauce

1/2 cup loosely packed basil chiffonade

HERBED MACADAMIA RICOTTA

1 cup raw macadamia nuts, soaked in warm water for at least 1 hour and drained, water reserved

3 tbsp. reserved soaking water

2 tbsp. lemon juice

1 tsp. dried basil

1 tsp. dried oregano

3/4 tsp. salt

1/2 tsp. white soy miso (or chickpea miso)

NUTRITIONAL VALUES

Calories: 269kcal
Fat: 25.8g (4.2g S.Fat)
Carbs: 10.5g
Protein: 4.7g
Sugar: 4.5g
Sodium: 496mg

METHOD

Remove the zucchini's ends. Slice the zucchini lengthwise with a vegetable peeler or mandolin to make long, thin strips. Place the zucchini strips on a couple of paper towels to dry. Sprinkle with salt and set aside for about 10 minutes to drain. The salt will aid in the release of excess water and softening of the zucchini.

Make the herbed ricotta while the zucchini drains: In a food processor, combine the macadamia nuts, 4 teaspoons of the reserved soaking water, the lemon juice, dried basil, oregano, salt, and miso and process until smooth, scraping down the sides as needed. If you have trouble getting the cheese to move, add more soaking water a teaspoon at a time until it moves more smoothly.

Using a clean kitchen towel, pat the zucchini dry. Lay out two slices of zucchini, one slightly overlapping the other. Scoop 1 scant tablespoon ricotta onto one end of the strips. Take the zucchini ends closest to the ricotta and carefully roll them over the ricotta. Continue until the roll is completely rolled up. Place seam side down on a plate. Repeat with the rest of the zucchini slices.

Warm up the marinara sauce. Serve the manicotti with the sauce, Pepita Parmesan (if using), and basil chiffonade on the side. Refrigerate any leftover ricotta in an airtight container for up to 7 days.

VARIATIONS

If you want to save money, you can substitute raw cashews or almonds for the macadamia nuts.

GREEN QUINOA SALAD

SERVES 6 PORTIONS

1lb (455g) brussels sprouts

1/2 cup diced yellow onion

1 garlic clove, minced

1 tbsp. water, plus more if necessary

1 1/2 cups diced zucchini

1 1/2 cups shelled edamame

1/4 cup lemon juice

1 tbsp. grated lemon zest

1 tbsp. maple syrup

3 cups cooked quinoa

3 cups chopped chard leaves

1/2 cup chopped fresh basil

1/2 cup chopped pistachios

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 442kcal
Fat: 9.8g (1.2g S.Fat)
Carbs: 71.5g
Protein: 20.3g
Sugar: 6.1g
Sodium: 98mg

METHOD

Slice a brussels sprout in half lengthwise through the stem. Turn each half-cut side down and thinly slice into shreds. Repeat with the remaining brussels sprouts. Place aside.

Melt butter in a large shallow saucepan over medium heat. Cook until the onion, garlic, and water are translucent, about 5 minutes. To prevent sticking, add more water as needed.

Combine the brussels sprouts, zucchini, and edamame in a mixing bowl. Cook for about 3 minutes, or until the brussels sprouts start to wilt. Take the pan off the heat and add the lemon juice, lemon zest, and maple syrup.

Combine the quinoa, chard, basil, and pistachios in a mixing bowl. If necessary, season with salt and pepper. Serve right away, or chill until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

BEET HUMMUS COLLARD WRAPS

SERVES 4 TO 6 PORTIONS

BEET HUMMUS

1 large beet, peeled and chopped 1

1/2 cups cooked chickpeas (or one 420g / 15 oz. can, rinsed and drained)

2 tbsp. tahini (gluten-free if necessary)

2 tbsp. olive oil

2 tbsp. lemon juice

1 garlic clove, peeled

Pinch of smoked paprika

Salt and black pepper to taste

WRAPS

6 large collard leaves, cleaned, dried, stems removed

2 carrots, peeled and julienned

1 yellow bell pepper, sliced

1 avocado, pitted, peeled, and sliced

Bean sprouts (or other sprouts)

NUTRITIONAL VALUES

Calories: 404kcal
Fat: 20.4g (3.3g S.Fat)
Carbs: 45.7g
Protein: 13.9g
Sugar: 9.2g
Sodium: 42mg

METHOD

Cover the beet with water in a small pot. Bring to a boil, then lower to a low heat and cover. Cook for 8 to 10 minutes, or until the beet is tender enough to be pierced with a fork. Take the pan off the heat.

Transfer the beet to a food processor with a slotted spoon (reserving the cooking water) and add the chickpeas, tahini, olive oil, lemon juice, garlic, and paprika. Process until smooth, stopping to scrape down the sides as needed. If it's too thick, add a tablespoon of beet water at a time until it's the consistency you want. Season with salt and pepper to taste. Refrigerate for 30 minutes, or until ready to use.

Lay a collard leaf flat on the counter, bottom up, and carefully run a knife down the spine of the stem, shaving off the bulk of the thick stem. Spread some beet hummus on the leaf, leaving about an inch of space around the edge. Lay out a small pile of carrots, bell pepper, and avocado slices on one half of the leaf, parallel to the spine, and top with a small pile of sprouts. Roll the collard leaf over the filling, tucking in the filling as needed, until the leaf is completely rolled up, beginning with that edge (the one closest to the fillings). Cut in half and place seam side down on a plate. Rep with the rest of the leaves. Serve right away.

Hummus can be stored in an airtight container in the fridge for 4 to 5 days.

BUDDHA BOWL

SERVES 4 PORTIONS

2 medium sweet potatoes or yams, peeled and chopped into 1- inch cubes

Olive oil spray

2 pinches of smoked paprika

Salt and black pepper to taste

3 cups water

1 1/2 cups roasted buckwheat groats (kasha)

2 to 3 cups chopped spinach

1 1/2 cups cooked, warm kidney beans (or one 420g / 15 oz.) can, rinsed and drained; or use another bean of your choice)

1 cucumber, sliced

1 avocado, pitted, peeled, and sliced

Pickled Red Cabbage & Onion Relish

Lemon Tahini Sauce or Avocado Ranch Dressing

1/3 cup toasted pepitas (pumpkin seeds)

NUTRITIONAL VALUES

Calories: 119kcal
Fat: 10.1g (2.1g S.Fat)
Carbs: 7.7g
Protein: 1.9g
Sugar: 1.6g
Sodium: 22mg

METHOD

Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat. Spray the pan with olive oil and spread the sweet potato cubes out. Toss in the paprika, salt, and pepper to coat. Bake for 30 minutes, or until the vegetables are tender and browned, tossing once halfway through to ensure even cooking. Remove from heat and set aside to cool.

Cook the buckwheat groats while the sweet potatoes are cooking: Bring a medium pot of water to a boil. Return to a boil after adding the buckwheat groats. Reduce the heat to low, cover, and simmer for 11 to 12 minutes, or until most of the water has been absorbed. Remove from the heat and season with salt.

Fill each bowl with spinach, buckwheat groats, beans, sweet potato, cucumber, avocado, and cabbage relish before serving. Drizzle with the dressing and sprinkle with the toasted pepitas.

VARIATIONS

You can substitute 3 cups cooked grain of your choice for the buckwheat groats, such as rice, quinoa, millet, amaranth, or even farro (though this will not be gluten- free).

CHILE-ROASTED TOFU LETTUCE CUPS

SERVES 4 PORTIONS

CHILE-ROASTED TOFU

One 397g (14oz) block extra firm tofu, pressed for at least 1 hour

1/4 cup orange juice

1 tbsp. coconut oil, melted

1 tbsp. ancho chili powder

2 tsp. maple syrup

1/2 tsp. garlic powder

2 pinches of cayenne pepper

1/2 tsp. salt

LETTUCE CUPS

1 large or 2 small heads butter lettuce, separated into individual leaves

LEMON TAHINI SAUCE

1 large carrot, peeled and grated

1/2 red bell pepper, sliced into long, thin slivers

15 to 20 chives, trimmed

White or black sesame seeds

NUTRITIONAL VALUES

Calories: 86kcal
Fat: 4.8g (3.2g S.Fat)
Carbs: 8.6g
Protein: 3.6g
Sugar: 5.7g
Sodium: 310mg

METHOD

To make the tofu: To make two flat sheets of tofu, slice it horizontally. Both sheets should be diced into 12-inch cubes.

Combine the orange juice, coconut oil, ancho chili powder, maple syrup, garlic powder, cayenne pepper, and salt in a shallow baking dish. Toss in the tofu cubes to coat. Marinate for about 20 minutes, tossing every 5 minutes to recoat.

Preheat the oven to 400°F (200°C, or gas mark 6). Use parchment paper or a silicone baking mat to line a baking sheet. Spread the tofu out on a baking sheet. Bake for 25 minutes, or until the edges are crispy and browned, flipping halfway to ensure even cooking. Take the dish out of the oven.

Fill a lettuce leaf with a large spoonful of the tofu to serve. Drizzle with tahini sauce to finish. Top with a pinch of carrot, a couple of red bell pepper slivers, and 1 to 2 chives. Sesame seeds can be sprinkled on top. Tofu can be stored in an airtight container in the fridge for 3 to 4 days.

RECIPE NOTES

To avoid tearing or falling apart lettuce leaves when removing them from the head, cut the base off the head first.