CHEESY ROASTED SWEET POTATOES

SERVES 6 TO 8 PORTIONS

4 large sweet potatoes or yams (2lb / 32oz), peeled and diced

Olive oil spray

4 to 6 tbsp. nutritional yeast

1 tsp. garlic powder

1 tsp. smoked paprika

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 109kcal
Fat: 0.5g (0.1g S.Fat)
Carbs: 23.6g
Protein: 3.6g
Sugar: 0.5g
Sodium: 10mg

METHOD

Preheat the oven to 425°F (220°C, or gas mark 7). Line two baking sheets with parchment paper or silicone baking mats.

Spray the sweet potatoes with olive oil and spread them out on the baking sheets. Toss with the nutritional yeast, garlic powder, paprika, salt, and pepper to coat.

Bake for 30 to 35 minutes, or until a fork easily pierces them, tossing once halfway through to ensure even cooking. Serve right away. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.

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.

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.

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.

ROASTED CARROT & WILD MUSHROOM RAGOUT

SERVES 4 PORTIONS

8 large carrots, peeled and chopped into 1-inch pieces Olive oil spray

1 tsp. dried thyme

1 tsp. dried parsley

Salt and black pepper to taste

3 cups water

57g (2oz) dried mushrooms (porcini or a mixed variety)

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

1/2 red onion, chopped

2 garlic cloves, minced

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh thyme

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

227g (8oz) wild mushrooms (shiitake, chanterelle, oyster, morel, lobster, etc.; see Tip), sliced

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

1/2 cup vegan red wine

3 tbsp. lemon juice

Cooked polenta or other grain or pasta

Chopped fresh parsley, optional

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 1.3g (0.3g S.Fat)
Carbs: 35.8g
Protein: 7g
Sugar: 10.1g
Sodium: 116mg

METHOD

Preheat the oven to 425°F (220oC). Line a baking sheet with parchment paper or a silicone baking mat. Spray the carrots lightly with olive oil and spread them out on the baking sheet. Season with salt and pepper and top with dried thyme and parsley. To coat, toss everything together. Roast for 25 minutes, or until the vegetables are caramelized and tender. Keep it aside until you're ready to use it.

After the carrots have been baked, bring the water to a boil in a medium pot and remove from the heat. Place the dried mushrooms in a bowl and set aside.

In a large shallow saucepan over medium heat, melt the butter. Sauté the onion until it is translucent. Cook until the garlic, rosemary, and fresh thyme are fragrant, about 2 minutes. Combine the button and wild mushrooms in a mixing bowl. Scoop the rehydrated mushrooms from the water into the pan with a slotted spoon (do not discard the water). Cook, stirring occasionally, for 8 to 10 minutes, or until the mushrooms are tender but still hold their shape.

Cook, stirring constantly, until the oat flour is completely incorporated. Cook, stirring frequently, until the liquid has reduced by half. Bring to a boil, then reduce to a simmer with 1/2 cup of the reserved mushroom soaking water. Cook for 5 minutes, or until most of the liquid has been absorbed. Remove from the heat and stir in the carrots, lemon juice, salt, and pepper. Serve with creamy polenta and, if desired, garnished with fresh parsley. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

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.