RAINBOW FRUIT SALAD WITH MAPLE-LIME DRESSING

SERVES 10 TO 12 PORTIONS

2 cups chopped strawberries

2 cups halved seedless green grapes

2 cups blueberries

1 1/2 cups chopped fresh mango

1 1/2 cups chopped fresh pineapple

One 312g (11oz) can mandarin oranges, rinsed, drained, and cut in half

1/2 cup maple syrup

Grated zest and juice of 2 limes

2 tbsp. chopped fresh mint

NUTRITIONAL VALUES

Calories: 95kcal
Fat: 0.4g (0g S.Fat)
Carbs: 24g
Protein: 0.8g
Sugar: 19.5g
Sodium: 3mg

METHOD

In a large mixing bowl, combine the strawberries, grapes, blueberries, mango, pineapple, and mandarin oranges.

Combine the maple syrup, lime zest, and juice in a small bowl or cup. Toss the fruit and mint with the dressing until well combined. Refrigerate for 1 hour before serving, covered. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

VARIATION

For a similar effect, combine dried fruits and leave overnight.

GRILLED VEGGIE KEBABS

SERVES 10 KEBABS

1/4 cup olive oil

3 tbsp. lemon juice

2 garlic cloves, minced

1 tsp. dried basil

1 tsp. dried parsley

1/2 tsp. smoked paprika

10 medium cremini mushrooms (or button mushrooms), stemmed

10 cherry tomatoes

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

1 zucchini, sliced into 1/2-inch half circles

1 yellow squash, sliced into 1/2- inch half circles

1 red bell pepper, chopped into 1- inch squares

1 orange bell pepper, chopped into 1-inch squares

10 long wooden skewers

NUTRITIONAL VALUES

Calories: 86kcal
Fat: 5.2g (1.5g S.Fat)
Carbs: 9.2g
Protein: 15g
Sugar: 3.5g
Sodium: 324mg

METHOD

In a large shallow bowl or baking dish, combine the olive oil, lemon juice, garlic, basil, parsley, and paprika. Toss the mushrooms, tomatoes, artichoke hearts, zucchini, squash, and bell peppers in the marinade to coat. Marinate for 15 minutes, tossing the vegetables every few minutes. While the vegetables marinate, soak the skewers in water.

Thread the vegetables onto the skewers, ensuring that each skewer has an equal amount of each vegetable.

Preheat the grill to medium-high or a grill pan over medium-high heat on the stove. Cook the kebabs for 4 to 5 minutes per side, brushing with the remaining marinade a couple of times, until tender and slightly charred. Serve right away.

VARIATION

Roasted Veggie Kebabs: Place the kebabs on a baking sheet lined with parchment paper or a silicone baking mat and roast for 20 minutes, flipping once halfway through, at 450°F (230°C, or gas mark 8).

CREAMY, CRUNCHY COLESLAW

SERVES 10 TO 12 PORTIONS

1 medium (1 1/2- to 2-lb. head green cabbage, quartered, cored, and shredded on a mandoline or grater

2 medium carrots, peeled and grated

3/4 cup vegan sugar

1/2 cup kosher salt

3 or 4 green onions, chopped (green and white parts)

3/4 cup vegan mayonnaise (soy- free if necessary)

1/4 cup apple cider vinegar

2 tbsp. maple syrup

2 tsp. Dijon mustard (gluten-free if necessary)

1 tsp. dried parsley

1 tsp. celery seed

1 tsp. black pepper

Salt to taste

NUTRITIONAL VALUES

Calories: 62kcal
Fat: 4.3g (0g S.Fat)
Carbs: 5.8g
Protein: 0.3g
Sugar: 3.1g
Sodium: 5228mg

METHOD

Toss the cabbage and carrots with the sugar and kosher salt in a large mixing bowl. Allow to rest for 5 minutes before transferring to a colander and thoroughly rinsing with cold water. (If the cabbage is not thoroughly rinsed, the slaw will be overly salty.) Rinse and dry the mixing bowl. To remove excess moisture, run the cabbage and carrots through a salad spinner, or spread the mixture out on a clean kitchen towel and pat dry with paper towels or another kitchen towel. Return the mixture to the bowl and stir in the green onions.

Combine the mayonnaise, vinegar, maple syrup, mustard, parsley, celery seed, and pepper in a small mixing bowl. Toss the cabbage mixture with the dressing once it has been thoroughly combined. If necessary, season with salt. Allow at least 30 minutes to chill before serving. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

RANCH-SEASONED CORN ON THE COB

SERVES 4 PORTIONS WITH EXTRA SEASONING

RANCH DRESSING

2 tbsp. dried parsley

1 tbsp. dried minced onion

2 tsp. onion powder

2 tsp. garlic powder

1 1/2 tsp. dried dill

1 1/2 tsp. dried oregano

1 tsp. celery seed

1 tsp. salt

1 tsp. coconut sugar

1/2 tsp. paprika

1/4 tsp. black pepper

CORN ON THE COB

At least 4 ears corn, in the husks (1 or more per person)

Vegan butter (soy-free if necessary)

Chopped fresh parsley, optional

NUTRITIONAL VALUES

Calories: 149kcal
Fat: 5g (0.5g S.Fat)
Carbs: 5.6g
Protein: 4.5g
Sugar: 6g
Sodium: 415mg

METHOD

To make the ranch seasoning: In a food processor or spice grinder, combine all of the ingredients. Pulse a few times more until it's a coarse powder. Place in a jar or an airtight container.

To make the corn on the cob: Remove the husks of the corn without removing them. Take out and discard all of the silk. Remove the husks from the ears of corn and place them in a large bowl or pot of cold water. Allow for a 15-minute soak.

Preheat the grill to medium-high or a grill pan over medium heat on the stove. Grill the corn for 20 minutes, turning once halfway through, or until the husks are slightly charred and the corn is tender.

Peel back the husks, place the corn directly on the grill, and cook for a couple of minutes on each side if you want pretty grill marks. Otherwise, simply take the corn off the grill.

Pull back the husks with a kitchen towel. Tie them together to make a handle. Spread butter on each ear and generously season with ranch seasoning. Serve immediately, garnished with chopped parsley if desired.

VARIATION

The corn can also be roasted. Skip the soaking and remove the husks when you remove the silk. Each ear should be placed on a sheet of aluminum foil. Spread butter on the corn, then generously sprinkle with ranch seasoning. Wrap the aluminum foil around the corn tightly. Roast for 15 to 20 minutes, or until the corn is tender, at (230°C, or gas mark 8).

RECIPE NOTES

You will have leftover spice blend, but don't worry—you can use it just like any other spice blend! Use it in the marinade for the Grilled Veggie Kebabs, on the Perfect Roasted Potatoes before baking, or on the Quick & Easy Avocado Toast.

HERBED TOFU BURGERS

SERVES 6 BURGERS

1 tsp. olive oil

1 cup chopped yellow onion

2 garlic cloves, minced

One 397g (14oz) block extra firm tofu, pressed for about 30 minutes

2 tbsp. liquid aminos (or gluten-free tamari)

1 tsp. vegan Worcestershire sauce (gluten-free if necessary)

1/2 tsp. liquid smoke

1/2 tsp. ground cumin

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. dried parsley

3/4 cup rolled oats (certified gluten-free if necessary)

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

2 tbsp. sesame seeds

Salt and black pepper to taste

Olive oil spray

6 vegan burger buns (gluten-free if necessary)

Burger fixings (all are optional): lettuce, sliced tomato, sliced avocado, sliced red onion, pickles, Pickled Red Cabbage & Onion Relish, ketchup, mustard, barbecue sauce, Basic Cashew Cheese Sauce or other vegan cheese

NUTRITIONAL VALUES

Calories: 349kcal
Fat: 5.2g (2.1g S.Fat)
Carbs: 15.5g
Protein: 9.5g
Sugar: 5g
Sodium: 418mg

METHOD

In a large frying pan over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is translucent.

Place in a food processor. Combine the tofu, liquid aminos, Worcestershire sauce, liquid smoke, cumin, thyme, oregano, basil, parsley, and 1/4 cup of the oats in a mixing bowl. Blend until smooth.

Add the remaining oats, bread crumbs, and sesame seeds to the mixture in a large mixing bowl. Mix until everything is well combined. Season with salt and pepper.

Use parchment paper or a silicone baking mat to line a baking sheet. Make six equal parts of the mixture. Form the mixture into patties with your hands or a greased biscuit cutter (sized to fit the buns) and place on a baking sheet.

Preheat a large grill pan or frying pan over medium heat, preferably cast iron. Spray the pan liberally with olive oil. Place 2 or 3 patties in the pan (however many will fit without being crowded) and cook for 4 to 5 minutes on each side, or until firm, crisp, and browned on the outside (a few minutes longer if your patties are more than 3/4 inch thick). Place the burgers on top of the buns. Rep with the remaining patties, sprinkling the pan between batches.

Allow everyone to assemble their burger with their preferred toppings. Burgers can be stored in an airtight container in the fridge for up to 4 days.

DEVILED POTATO SALAD

SERVES 4 TO 6 PORTIONS

1lb (16oz) baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered

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

2 tbsp. vegan sweet pickle relish 1 tbsp. yellow mustard (gluten- free if necessary)

2 tsp. apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika, plus more for dusting

1/2 tsp. black salt (kala namak; or regular salt)

NUTRITIONAL VALUES

Calories: 49kcal
Fat: 3g (0g S.Fat)
Carbs: 5.5g
Protein: 0.4g
Sugar: 2g
Sodium: 412mg

METHOD

Fill a pot halfway with water and add the potatoes. Bring to a boil and cook the potatoes for 7 to 8 minutes, or until easily pierced with a fork. After draining, rinse the potatoes with cold water until they are cool. Drain thoroughly.

In a large mixing bowl, combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt. Fold in the potatoes, allowing them to mash slightly as you go. Refrigerate for 1 hour before serving, lightly dusting the top of the salad with more paprika. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

CHICKPEA CROQUETTES WITH DILL YOGURT SAUCE

SERVES 6 TO 8 PORTIONS

DILL YOGURT SAUCE

1 cup plain coconut yogurt (or soy yogurt; preferably unsweetened)

6 tbsp. vegan mayonnaise (soy-free if necessary)

1/4 cup lemon juice

2 tbsp. freshly chopped dill (or 1 tbsp. dried dill)

2 tsp. maple syrup (exclude if using sweetened yogurt)

1 1/2 tsp. garlic powder

1 tsp. salt

CROQUETTES

1lb (16oz) sweet potatoes or yams, peeled and roughly chopped

One 425g (15oz) can chickpeas, brine reserved, chickpeas rinsed and drained

1 tbsp. reserved chickpea brine

4 green onions, finely chopped (green and white parts)

2/3 cup cornmeal (certified gluten- free if necessary)

1 garlic clove, crushed

1 tsp. grated lemon zest

1/2 tsp. paprika

Pinch of cayenne pepper

Salt and black pepper to taste

1 cup vegan panko bread crumbs (gluten-free if necessary)

Olive oil for frying

NUTRITIONAL VALUES

Calories: 158kcal
Fat: 5.9g (1.2g S.Fat)
Carbs: 25.9g
Protein: 15g
Sugar: 2.3g
Sodium: 146mg

METHOD

To make the sauce: In a medium mixing bowl, combine the sauce ingredients. Refrigerate until ready to use, covered.

To make the croquettes: Place the sweet potatoes in a pot with enough water to cover them. Bring to a boil and cook for 7 minutes, or until the potatoes are tender. Drain thoroughly.

In a large mixing bowl, mash the chickpeas with 1 tablespoon brine until they are broken up into small pieces. Mash the sweet potatoes until mostly smooth. Combine the green onions, cornmeal, garlic, lemon zest, paprika, cayenne pepper, salt, and pepper in a mixing bowl. Stir everything together until it's smooth.

Use parchment paper or a silicone baking mat to line a baking sheet. Fill a shallow bowl halfway with bread crumbs. Scoop up a small amount of the croquette mixture, shape it into a patty, coat it in bread crumbs, and place it on the prepared baking sheet. Rep with the rest of the croquette mixture.

Paper towels should be used to line a plate. Over medium heat, heat a large frying pan, preferably cast iron. Heat enough olive oil to coat the bottom of the pan until it shimmers. Cook for 3 to 4 minutes on each side, or until golden, with half of the croquettes. Place on a plate to drain. If necessary, add more oil to the pan (allow the oil to heat if you add more). Cook the rest of the croquettes. Serve immediately with the dill yogurt sauce. Refrigerate leftovers in airtight containers for 2 to 3 days.

SUN-DRIED TOMATO & BLACK-EYED PEAS BRUSCHETTA

SERVES 10 TO 12 PORTIONS

1 long vegan baguette (or other crusty bread; gluten-free if necessary)

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

3/4 cups oil-packed sun-dried tomatoes, well drained and diced small

1 garlic clove, crushed

2 tbsp. fresh basil chiffonade

3 tbsp. white wine vinegar

Salt and black pepper to taste

1/2 cup toasted pine nuts (or other toasted nut or seed), optional

1/2 cup chopped green onions, optional

NUTRITIONAL VALUES

Calories: 157kcal
Fat: 4.9g (0.4g S.Fat)
Carbs: 21.6g
Protein: 8.1g
Sugar: 1.3g
Sodium: 46mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Arrange the bread slices on a baking sheet in 1/2-inch slices. Bake for 7 to 10 minutes, or until the bacon is crispy and toasted. Place aside.

While the bread is toasting, combine the beans, tomatoes, garlic, basil, vinegar, salt, and pepper in a mixing bowl.

Scoop some of the bean mixture onto each toast and top with pine nuts and green onions (if using). Serve right away.

RECIPE NOTES

You can make the bruschetta topping ahead of time and chill it until ready to use.

If you have any leftover bean mixture, it makes an excellent wrap or sandwich filling.

CHICKPEA CAESAR PASTA SALAD

SERVES 6 TO 8 PORTIONS

CAESAR DRESSING

1/4 cup raw cashews, soaked in warm water for 1 hour and drained, water reserved

6 tbsp. reserved soaking water

1/4 cup hemp seeds

3 tbsp. lemon juice

2 tbsp. olive oil

1 tbsp. vegan mayonnaise (soy-free if necessary), optional

1 tbsp. nutritional yeast

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

2 tsp. Dijon mustard (gluten-free if necessary)

2 tsp. drained capers

1 garlic clove

Salt and black pepper to taste

SALAD

340G (12oz) pasta shape of your choice (gluten-free if necessary)

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

1/4 cup liquid aminos (use coconut aminos to be soy-free)

2 cups halved cherry or grape tomatoes

1 large head romaine lettuce, chopped

2 avocados, pitted, peeled, and chopped

Pepita Parmesan

NUTRITIONAL VALUES

Calories: 289kcal
Fat: 2.3g (1.5g S.Fat)
Carbs: 10.4g
Protein: 2.5g
Sugar: 1.8g
Sodium: 152mg

METHOD

To make the dressing: In a food processor or blender, combine all of the ingredients and process until smooth. Place aside.

Bring a large pot of water to a boil and cook the pasta until al dente according to package directions. Drain, then rinse with cold water and drain again. Place the pasta in a large mixing bowl.

Over medium heat, heat a large frying pan, preferably cast iron. Cook, stirring occasionally, until all of the liquid has been absorbed by the chickpeas and liquid aminos, 4 to 5 minutes. Remove from the heat and combine with the pasta.

Allow the chickpeas to cool for 5–10 minutes. Toss in the tomatoes, lettuce, and dressing until well combined. Fold in the avocado gently. Refrigerate for at least 1 hour, and up to 3 hours, before serving. Serve topped with Pepita Parmesan (add it to the large bowl if people are serving themselves, or over individual servings if you're serving it that way). This is best eaten on the day it is made, but it will keep in an airtight container in the fridge for about a day.

ROASTED RED PEPPER HUMMUS CUCUMBER CUPS

SERVES 30 CUCUMBER CUPS

ROASTED RED PEPPER

HUMMUS

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

1/2 cup chopped roasted red peppers

2 garlic cloves

3 tbsp. tahini (gluten-free if necessary)

3 tbsp. lemon juice

1/2 tsp. smoked paprika

Pinch of cayenne pepper

Salt and black pepper to taste

CUCUMBER CUPS

4 English cucumbers

Smoked paprika for dusting

Chives, sliced into 1-inch pieces

NUTRITIONAL VALUES

Calories: 60kcal
Fat: 3.5g (0.6g S.Fat)
Carbs: 5.4g
Protein: 1.3g
Sugar: 0.7g
Sodium: 106mg

METHOD

To make the hummus: In a food processor, combine the ingredients and process until smooth, pausing to scrape the sides as needed. You may need to add water to help smooth it out along the way, but you want a thick hummus. Place the hummus in a pastry bag or a large resealable plastic bag with a cut corner. Refrigerate until ready to use.

Cucumbers should have their ends trimmed. Peel strips of skin from the cucumbers' sides to create a striped pattern. You can also choose to peel them completely or not at all. Cucumbers, cut into 1-inch sections Hollow out the insides of the cucumbers with a melon baller or a teaspoon, leaving a thick section at one end so the "cup" has a bottom. Arrange the cups on a plate or platter.

Fill each cup halfway with hummus, piling some on top. Dust the tops with paprika and top with 1 or 2 chive pieces. Refrigerate for up to 1 hour, or until ready to serve. Refrigerate leftover hummus in an airtight container for 4 to 5 days.

AVOCADO & HEARTS OF PALM TEA SANDWICHES

SERVES 16 SANDWICHES

2 avocados, pitted

2 tsp. lemon juice

1/2 cup finely chopped hearts of palm

Salt and black pepper to taste

8 vegan bread slices (gluten-free if necessary)

2 tbsp. chopped fresh parsley

1 cup very thinly sliced radishes

NUTRITIONAL VALUES

Calories: 88kcal
Fat: 5.5g (1.1g S.Fat)
Carbs: 8.4g
Protein: 1.6g
Sugar: 0.7g
Sodium: 106mg

METHOD

Mash the avocado flesh in a medium bowl until mostly smooth. Combine the lemon juice, hearts of palm, salt, and pepper in a mixing bowl.

Spread the avocado mixture on 4 slices of bread. Top with radish slices and sprinkle with parsley. Place another piece of bread on top of each.

Cut the crusts off each sandwich with a bread knife, then slice each sandwich into four triangles or squares. Serve immediately or store the sandwiches in an airtight container in the refrigerator for up to 3 hours before serving.

RECIPE NOTES

If you lightly toast gluten-free bread before using it, it sometimes tastes better and doesn't dry out as much.

CILANTRO CHILE ALMOND DIP

SERVES 1 3/4 CUPS

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

1 cup reserved soaking water

1 cup roughly chopped fresh cilantro

1/4 cup canned diced green chiles

1/4 cup lime juice

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

2 tbsp. chopped yellow onion

4 tsp. nutritional yeast

2 tsp. chopped garlic

1 tsp. ground cumin

A few pinches of cayenne pepper

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 321kcal
Fat: 24.4g (1.9g S.Fat)
Carbs: 17.6g
Protein: 13.6g
Sugar: 3.5g
Sodium: 127mg

METHOD

In a high-speed blender or food processor, combine all the ingredients and blend until smooth and creamy. Refrigerate for 1 hour before serving in an airtight container. As it cools, the dip should thicken. It will keep in the fridge for 2 to 3 days in an airtight container.

PIZZADILLAS

SERVES 2 TO 4 PORTIONS

2 cups sliced fresh cremini mushrooms (or button mushrooms)

1 cup sliced green or red bell pepper

1/2 cup sliced red onion

2 cups loosely packed fresh spinach leaves

Salt and black pepper to taste

4 large flour tortillas (see Variation for making these gluten- free)

2 cups Pizza Sauce; or store- bought vegan pizza or marinara sauce)

1/2 cup sliced pitted black olives

Basic Cashew Cheese Sauce

Olive oil spray

NUTRITIONAL VALUES

Calories: 229kcal
Fat: 4.8g (0.8g S.Fat)
Carbs: 41.9g
Protein: 7.1g
Sugar: 9.3g
Sodium: 844mg

METHOD

Melt butter in a large frying pan over medium heat. Cook until the mushrooms, bell pepper, and onion are tender, about 3 to 4 minutes. Cook until the spinach is just starting to wilt. Remove from the heat and season with salt and pepper to taste. Transfer to a mixing bowl. Remove the frying pan from the heat.

Make a tortilla. Half of the sandwich should be topped with tomato sauce. Top with a quarter of the vegetables and a few black olives. Drizzle about 3 tbsp. cheese sauce on top and fold the tortilla over. Rep with the rest of the ingredients.

Melt the butter in a frying pan over medium heat. Spray the pan with olive oil and place two quesadillas in it. Olive oil should be sprayed on the tops of the quesadillas. When the bottom is golden, flip the quesadillas and cook for another 2 to 3 minutes, or until both sides are crispy and golden. Cover them with aluminum foil and place them on a plate. Rep with the rest of the quesadillas. Slice and serve immediately, with a light drizzle of the cheese sauce on top and extra pizza sauce for dipping.

VARIATIONS

You'll need some large gluten-free tortillas to make these gluten-free. The method will be slightly different because these tend to break when folded. Spread the pizza sauce, toppings, and cheese sauce over the entire tortilla, not just half of it. Top with another tortilla and cook as in step 3, making a total of two. Slice as you would a regular pizza.

CHICKPEA-AVOCADO TAQUITOS

SERVES 8 TAQUITOS

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

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

1 avocado, pitted

2 1/2 tbsp. lime juice

2 green onions, chopped (green and white parts)

1 1/2 tbsp. plain vegan yogurt (or mayonnaise; soy-free if necessary), optional, to add creaminess

1/2 tsp. ancho chile powder

1/2 tsp. garlic powder

Salt and black pepper to taste

8 corn tortillas (see Tip)

Olive oil spray

Salsa or dip of your choice

NUTRITIONAL VALUES

Calories: 135kcal
Fat: 21.1g (4.2g S.Fat)
Carbs: 16.7g
Protein: 15.9g
Sugar: 5.7g
Sodium: 321mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.

Over medium heat, heat a large frying pan, preferably cast iron. Cook, stirring occasionally, until all of the liquid has been absorbed by the chickpeas and liquid aminos. Remove from the heat and set aside for 2 to 3 minutes to cool. Mash the chickpeas into small pieces with a potato masher or pastry cutter.

Mash the avocado flesh in a large mixing bowl until smooth but slightly chunky. Combine the chickpeas, lime juice, green onions, yogurt (if using), ancho chile powder, garlic powder, salt, and pepper in a large mixing bowl. Stir everything together until it's smooth.

Warm the tortillas in a frying pan over medium heat for 30 seconds on each side, or until soft and pliable. Stack them on a plate and cover with aluminum foil while you finish the rest of the food.

Spread about 3 tbsp of the avocado mixture down the center of 1 tortilla. Roll the dough into a tube and place it on the prepared baking sheet, seam side down. Rep with the rest of the tortillas and filling.

Bake the taquitos for 10 minutes, sprayed with olive oil. Flip the taquitos, respray with olive oil, and bake for 10 minutes, or until crispy. Serve immediately with a dip or salsa of your choice.

VARIATIONS

Taquitos can be filled with a variety of different ingredients. Jackfruit Carnitas, 15-Minute Refried Beans with Pepperjack Cheese Sauce, Tempeh Sloppy Joes, or even Scrambled Tofu are all delicious options.

RECIPE NOTES

These taquitos are best made with thin corn tortillas. Avoid ones that say "handmade," as they are generally thicker and more likely to crack when rolled up.

CHEESY SPICED POPCORN

SERVES 4 TO 6 PORTIONS

3 tbsp. nutritional yeast

2 tsp. chili powder

1/2 tsp. garlic powder

A few pinches of cayenne pepper

2 tbsp. sunflower oil (or canola oil)

1/2 cup popcorn kernels

1 tbsp. vegan butter (soy-free if necessary, or coconut oil), melted

Salt to taste

NUTRITIONAL VALUES

Calories: 141kcal
Fat: 11.1g (1.3g S.Fat)
Carbs: 6.7g
Protein: 5.9g
Sugar: 0.7g
Sodium: 96mg

METHOD

Combine the nutritional yeast, chili powder, garlic powder, and cayenne pepper in a small cup or bowl. Place aside.

In a large pot, heat the oil and 3 popcorn kernels over medium-high heat. When the kernels have popped, add the remaining kernels, cover the pot, shake it a few times, and return to the heat. When the popping starts, shake it every 3 to 5 seconds until the popping stops. Remove from the heat and leave to cool.

Cover the pot again and shake to coat the popcorn with the melted butter. Uncover the pot and stir in the nutritional yeast mixture. Replace the lid and shake to coat. Uncover the pot and season with salt. Serve right away.

JALAPEÑO POPPER BITES

SERVES 16 TO 18 POPPERS

2 cups cooked quinoa

1 cup corn flour (certified gluten- free if necessary), plus more if needed

3 or 4 small jalapeños, seeded and chopped

2 tbsp. unsweetened non-dairy milk (nut-free and/or soy-free if necessary; see Variations)

2 tbsp. lime juice

2 tbsp. vegan cream cheese or mayonnaise (soy-free if necessary)

3 tbsp. nutritional yeast

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. smoked paprika

Salt and black pepper to taste

Sunflower or canola oil for frying

Salsa

NUTRITIONAL VALUES

Calories: 241kcal
Fat: 16g (1.3g S.Fat)
Carbs: 20.9g
Protein: 4.5g
Sugar: 0.3g
Sodium: 17mg

METHOD

In a large mixing bowl, combine the quinoa, corn flour, jalapeos, milk, lime juice, cream cheese or mayonnaise, nutritional yeast, cumin, coriander, and paprika. It should be moist and hold together when squeezed, but not sticky as batter. If it's too wet, add a tablespoon of corn flour at a time until it's the right consistency. Season with salt and pepper.

Use parchment paper or a silicone baking mat to line a baking sheet. Scoop 2 tablespoons of the mixture into your hand and roll it into a ball. Place on the baking sheet that has been prepared. Repeat with the rest of the mixture.

Over medium heat, heat a large frying pan, preferably cast iron. Heat for 2 to 3 minutes with enough oil to coat the bottom. It is critical to allow enough time for the oil to heat. (If the oil isn't hot enough, the bites will fall apart.) By adding a pinch of dough to the pan, you can see if it's hot enough. The oil is ready when it sputters and sizzles. Paper towels should be used to line a plate.

Place 5 or 6 bites in the pan and cook for 3 to 4 minutes, until golden and firm, flipping every 30 seconds or so to ensure even cooking on all sides. Transfer them to a plate with a slotted spoon, then top with more paper towels to absorb any excess oil. Rep with the rest of the bites, adding more oil to the pan as needed (allow the oil to heat each time you add more). Serve warm, with salsa on the side. These are best eaten on the same day, but they can be stored in an airtight container in the fridge for 1 to 2 days.

VARIATIONS

Replace half or all of the milk in these poppers with hot sauce to make them extra spicy.

To bake the poppers instead of frying them, preheat the oven to 375oF (190oC), place the poppers on a baking sheet lined with parchment paper or a silicone baking mat, and bake for 30 minutes, flipping once halfway through.

BUFFALO CAULIFLOWER WINGS WITH BLUE CHEESE DIP

SERVES 4 PORTIONS, WITH EXTRA DIP

BUFFALO CAULIFLOWER

Olive oil spray

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

1 cup chickpea flour

2 tbsp. cornmeal (gluten-free if necessary)

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

1 large or 2 small heads cauliflower (2 lb.), broken into florets

1 cup hot sauce

2 tbsp. apple cider vinegar

1 tbsp. no-salt-added tomato paste

1 tbsp. maple syrup

BLUE CHEESE DIP

1/2 cup plain coconut yogurt (or soy yogurt; unsweetened)

1/2 cup vegan mayonnaise

2 tbsp. white wine vinegar

1/2 tsp. vegan Worcestershire sauce (gluten-free if necessary)

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. dried marjoram

1/4 tsp. dried oregano

Half a 14 oz. block extra firm tofu, drained and crumbled

Black pepper to taste

NUTRITIONAL VALUES

Calories: 228kcal
Fat: 10.7g (3.6g S.Fat)
Carbs: 10.6g
Protein: 9.6g
Sugar: 8.9g
Sodium: 156mg

METHOD

Preheat the oven to 450°F (230°C, or gas mark 8). Lightly spray a 9 × 13-inch baking dish with olive oil.

To make the cauliflower: In a large mixing bowl, combine the milk, chickpea flour, cornmeal, garlic powder, and paprika. Place one cauliflower floret at a time in the prepared baking dish and dredge in the mixture. 20 minutes in the oven

In a cup or small bowl, combine the hot sauce, apple cider vinegar, tomato paste, and maple syrup while the cauliflower bakes.

Remove the cauliflower from the oven and loosen any florets that have stuck to the baking dish with a spatula. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for an additional 7 to 8 minutes, or until the hot sauce has thickened and caramelized.

Make the dip while the cauliflower is baking for the second time: In a medium mixing bowl, combine the yogurt, mayonnaise, white wine vinegar, Worcestershire sauce, salt, garlic powder, onion powder, marjoram, and oregano. Fold in the tofu once everything is combined. Taste and season with pepper as needed.

Serve the cauliflower with the dip right away. Refrigerate leftovers in airtight containers for 2 to 3 days.

CREAMY ROASTED GARLIC-TOMATO SOUP WITH GRILLED CHEESE CROUTONS

SERVES

SOUP

3 to 4 lb. Roma tomatoes, halved lengthwise

1 tsp. olive oil, plus more for roasting

Salt and black pepper to taste

1 small garlic head (see Variation)

1 sweet onion, diced

One 6 oz. can no-salt-added tomato paste

2 tbsp. coconut sugar (or brown sugar)

2 tbsp. white wine vinegar

2 tsp. dried basil

1 tsp. dried oregano

3 cups low-sodium vegetable broth

1/2 cup unsweetened non-dairy milk (soy-free if necessary)

1 tbsp. nutritional yeast, optional

2 to 3 tbsp. chopped fresh basil, optional

CROUTONS

4 vegan sandwich bread slices (gluten-free if necessary)

Basic Cashew Cheese Sauce, Melty Variation

Vegan butter (soy-free if necessary)

NUTRITIONAL VALUES

Calories: 156kcal
Fat: 5.2g (3.2g S.Fat)
Carbs: 19.6g
Protein: 8g
Sugar: 1.6g
Sodium: 452mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line one or two baking sheets with parchment paper or silicone baking mats. Place the tomato halves, cut side up, on the baking sheet(s). Drizzle with olive oil and season with salt and pepper to taste.

Trim the top of the garlic head so that all of the cloves are visible. Place the head on a sheet of aluminium foil and drizzle with olive oil, salt, and pepper. Wrap the foil tightly around the head to completely encase it. Cook for about 40 minutes, or until the garlic is soft and the tomatoes are slightly charred. Take the dish out of the oven. Allow the garlic to cool before unwrapping it. Set aside the tomatoes.

While the garlic cools, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté the onion until it is translucent. Place in a blender.

When the garlic is cool enough to handle, squeeze each clove over a small plate or bowl to release the garlic. Combine the garlic, onions, roasted tomatoes, tomato paste, sugar, vinegar, dried basil, and oregano in a blender. Blend until completely smooth.

Bring the tomato mixture and broth to a boil in a large pot. Reduce to a low heat and cook, stirring occasionally, for about 15 minutes, or until heated through and slightly thickened. Cook for another 5 minutes after adding the milk and nutritional yeast (if using). Reduce the heat to low and cover the soup to keep it warm.

Make the croutons while the soup is simmering: Place two slices of bread on a plate, spread with cheese, and top with another slice of bread. On the outsides of each sandwich, spread butter. Preheat a frying pan over medium heat, preferably cast iron. Place both sandwiches in the pan and cook for 2 to 3 minutes per side, or until crispy and golden on both sides. Remove the sandwiches from the oven and cut them into six squares.

Spoon the soup into bowls and top with a sprinkle of fresh basil (if using) and 3 or 4 grilled cheese croutons per serving (or serve them on the side and add them as you eat). Serve right away. Leftover soup can be stored in an airtight container in the refrigerator for 3 to 4 days.

VARIATIONS

If your family isn't a fan of garlic, you can completely exclude it.

CAULIFLOWER ALFREDO BAKED ZITI

SERVES 6 TO 8 PORTIONS

Olive oil spray or vegan cooking spray (soy-free if necessary)

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

3 cups low-sodium vegetable broth

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

1 cup raw cashews, soaked in warm water for at least 30 minutes and drained, water discarded

2 cups unsweetened non-dairy milk (soy-free if necessary)

1/4 cup nutritional yeast

1/4 cup vegan white wine

3 tbsp. olive oil

3 tbsp. lemon juice

2 tsp. white soy miso (or chickpea miso)

2 tsp. onion powder

2 tsp. garlic powder

1/4 tsp. ground nutmeg

Salt and black pepper to taste

Pepita Parmesan

NUTRITIONAL VALUES

Calories: 176kcal
Fat: 2.1g (1.3g S.Fat)
Carbs: 10.6g
Protein: 2g
Sugar: 9.1g
Sodium: 156mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Spray a 9 x 13-inch baking dish lightly with olive oil. A large pot of water should be brought to a boil.

In a medium pot, combine the cauliflower and broth, cover, and bring to a boil. Reduce to a low heat, cover, and cook for 10 minutes, or until the cauliflower is tender. Take the pan off the heat.

Cook the pasta according to package directions until it is al dente. Drain. Set aside in a large mixing bowl.

While the pasta is cooking, scoop the cauliflower into a blender with a slotted spoon. (Reserve the broth for another use.) Combine the cashews, milk, nutritional yeast, wine, oil, lemon juice, miso, onion powder, garlic powder, nutmeg, salt, and pepper in a mixing bowl. Blend until completely smooth.

Toss the pasta with the sauce. Pour into the prepared baking dish after stirring until combined. Bake for 20 minutes, then top with the Pepita Parmesan. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

VARIATIONS

Sautéed mushrooms, caramelized onions, steamed broccoli, or cooked greens can all be added to add flavor or texture.

PERFECT ROASTED POTATOES

SERVES 4 TO 6 PORTIONS

Olive oil spray or vegan cooking spray (soy-free if necessary)

2lb (32oz) Yukon gold potatoes, peeled and chopped into 1-inch cubes

4 tbsp. vegan butter (soy-free if necessary), melted (or 1/4 cup olive oil)

2 tsp. garlic powder

2 tsp. dried thyme or rosemary

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 71kcal
Fat: 0.2g (0.1g S.Fat)
Carbs: 16.6g
Protein: 3g
Sugar: 0.9g
Sodium: 15mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Spray two baking sheets lightly with olive oil.

Fill a medium pot halfway with water and add the potatoes. Bring to a boil and cook for 5 to 6 minutes, or until the vegetables are tender. Drain.

Place the potatoes on the baking sheets in a single layer. Use a spatula to gently squish each one. Distribute the butter over the potatoes. Top with the garlic powder, thyme, salt, and pepper. Toss to coat, then spread them out again, making sure no pieces touch. Cook for 40 minutes, flipping halfway through. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

VARIATIONS

If garlic powder, thyme, or rosemary aren't your thing, feel free to experiment with other seasonings.