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.