SIMPLE GUACAMOLE

SERVES 2 PORTIONS

1 cup (230 g) mashed avocado

2 tbsp. (20 g) diced white onion

1 tbsp. (1 g) minced fresh cilantro

1 tbsp. (15 ml) lime juice

1/8 tsp. sea salt

NUTRITIONAL VALUES

Calories: 7kcal
Fat: 0.1g (0g S.Fat)
Carbs: 1.5g
Protein: 0.2g
Sugar: 0.5g
Sodium: 118mg

METHOD

In a mixing bowl, mash together all of the ingredients with a fork until well combined. Allow for a 20-minute chill before serving.

TEMPTING TEMPEH BACON

SERVES 4 PORTIONS

1/4 cup (60 ml) water

3 tbsp. (45 ml) liquid aminos

2 tbsp. (30 ml) maple syrup

1 tbsp. (15 ml) gluten-free liquid smoke

1/2 tsp. onion powder

1/2 tsp. smoked paprika

Pinch of freshly ground black pepper

1 package (8 oz., or 225 g) tempeh

1 tbsp. (14 g) coconut oil

NUTRITIONAL VALUES

Calories: 166kcal
Fat: 9.5g (4.2g S.Fat)
Carbs: 12.9g
Protein: 11.9g
Sugar: 6.1g
Sodium: 745mg

METHOD

In a shallow dish with a lid, combine the water, liquid aminos, maple syrup, liquid smoke, onion powder, smoked paprika, and black pepper. Cut the tempeh into 1/4 inch (6 mm) strips and marinate in the dish for at least 4 hours.

In a sauté pan over medium heat, melt the coconut oil. Add the tempeh strips and 2 tbsp (28 ml) of the marinade to the pan. Cook, stirring occasionally, until the liquid has evaporated, and the tempeh has browned. Turn the pieces over to brown the other side. Rep with the rest of the tempeh. Serve hot. Keep refrigerated in an airtight container for up to 5 days.

BASIC SEITAN

SERVES 4 PORTIONS

1/2 cup (50 g) vital wheat gluten

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. salt-free poultry seasoning

1/8 tsp. ground ginger

1 1/2 cups (355 ml) vegetable broth, heated, divided

1 tbsp. (15 ml) liquid aminos

NUTRITIONAL VALUES

Calories: 51kcal
Fat: 0.2g (0g S.Fat)
Carbs: 6.4g
Protein: 20.8g
Sugar: 0.1g
Sodium: 5774mg

METHOD

Whisk together the vital wheat gluten, garlic powder, onion powder, poultry seasoning, and ground ginger in a large mixing bowl. To the dry mixture, add 1/2 cup (120 mL) warm vegetable broth and the liquid aminos, stir to combine, and knead for 2 minutes.

Make 12 nuggets out of the seitan. In a saucepan over medium-low heat, warm the remaining 1 cup (235 ml) vegetable broth. Cover partially with a lid after adding the seitan. Simmer for 20 minutes, flipping the pieces halfway and stirring occasionally to prevent them from sticking together.

Drain and cool the seitan on paper towels. Use according to your preferred recipe. Keep refrigerated in an airtight container for up to 5 days.

QUICKY MARINARA SAUCE

SERVES 1 1/2 CUPS (368G)

1 can (14.5 oz., or 410 g) tomato sauce

1/2 tsp. dried Italian seasoning

1/2 tsp. onion powder

1/4 tsp. garlic powder

Pinch of crushed red pepper flakes

Salt, to taste

NUTRITIONAL VALUES

Calories: 113kcal
Fat: 1.5g (0.2g S.Fat)
Carbs: 23.9g
Protein: 5.7g
Sugar: 18.3g
Sodium: 2305mg

METHOD

In a small saucepan, combine all the ingredients and bring to a simmer over medium heat. Cook for 5 minutes, or until hot and slightly thickened.

Use right away or store in an airtight container in the refrigerator for up to 2 weeks.

RECIPE NOTES

If the marinara is too acidic for you, add 1/2 teaspoon organic cane sugar along with the herbs and spices.

STRAWBERRY BARBECUE SAUCE

SERVES 1 1/2 CUPS (375G)

2 cups (340 g) chopped fresh strawberries

2 tbsp. (28 ml) white vinegar

2 tbsp. (28 ml) maple syrup

4 tsp. (20 ml) vegan Worcestershire sauce (gluten-free, if necessary)

4 tsp. (27 g) unsulfured molasses

2 tsp. yellow mustard

1 tsp. liquid aminos or tamari

1 tsp. liquid smoke (gluten-free, if necessary)

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. paprika

1/3 tsp. cayenne pepper

1/4 tsp. ground turmeric

Salt and freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 124kcal
Fat: 1g (0.1g S.Fat)
Carbs: 29g
Protein: 2.1g
Sugar: 20.6g
Sodium: 436mg

METHOD

In a blender, combine all the ingredients and puree until completely smooth. Cook the sauce in a saucepan over medium heat until it begins to simmer. Reduce the heat to low and stir occasionally for 7 to 10 minutes, or until the sauce has thickened enough to coat the back of a spoon.

Refrigerate for up to 2 weeks after transferring to an airtight container.

IRRESISTABLE RANCH DRESSING

SERVES 1 3/4 CUPS (420G)

1 cup (140 g) raw cashews, soaked in warm water for 30 minutes

2/3 cup (160 ml) unsweetened soy- free non-dairy milk

1/4 cup (60 ml) water

2 tbsp. (28 ml) white vinegar

1 tbsp. (15 ml) lemon juice

1 3/4 tsp. onion powder

1 1/4 tsp. salt, or to taste

1 tsp. garlic powder

1 tsp. dried parsley

1/4 tsp. agave nectar

1/4 tsp. freshly ground black pepper

1/8 tsp. dried dill

NUTRITIONAL VALUES

Calories: 452kcal
Fat: 32.5g (6.3g S.Fat)
Carbs: 35.3g
Protein: 11.1g
Sugar: 11.6g
Sodium: 1500mg

METHOD

Drain and rinse the cashews before combining them with the remaining ingredients in a blender. Blend until the mixture is completely smooth. If the dressing is too thick, add more water because it will thicken further in the refrigerator.

Refrigerate for up to 2 weeks after transferring to an airtight container.

NUT-FREE PEPITA PESTO

SERVES 1 1/2 CUPS (375G)

2 cups (75 g) chopped kale, packed

3/4 cup (105 g) raw pepitas (shelled pumpkin seeds)

1 cup (30 g) packed fresh basil leaves

5 tbsp. (75 ml) olive oil

3 tbsp. (15 g) nutritional yeast

1/4 cup (60 ml) water

2 tbsp. (30 ml) lemon juice 2 cloves garlic, peeled

1 tbsp. (20 g) chickpea miso

1/2 tsp. salt

1/4 tsp. black pepper

NUTRITIONAL VALUES

Calories: 130kcal
Fat: 11.3g (1.8g S.Fat)
Carbs: 4.9g
Protein: 4.7g
Sugar: 0.1g
Sodium: 174mg

METHOD

In a food processor fitted with an S-blade, combine all of the ingredients and pulse until mostly smooth. If necessary, taste the pesto and adjust the seasonings.

Refrigerate the pesto in a tightly sealed jar for up to 1 week.

RECIPE NOTES

This pesto can be made with almost any green. I like it best with arugula or spinach, but this kale version is also delicious.

BUTTERNUT CHEESE SAUCE

SERVES 2 CUPS (475ML)

1 cup (140 g) peeled and chopped butternut squash

2/3 cup (120 g) chopped Yukon gold potatoes

1/2 cup (70 g) chopped yellow onion

1 tbsp. (15 g) chopped roasted red pepper

4 tsp. (20 ml) olive oil

1 clove garlic, peeled

1 tsp. apple cider vinegar

1 tsp. salt

1/2 tsp. lemon juice

NUTRITIONAL VALUES

Calories: 188kcal
Fat: 9.7g (1.4g S.Fat)
Carbs: 26.1g
Protein: 2.9g
Sugar: 6.2g
Sodium: 1175mg

METHOD

Place the squash, potatoes, and onion in a small pot and cover with just enough water to cover. Cover the pot with a lid and bring to a boil over medium heat, then reduce to a medium-low heat and continue to cook for 10 to 12 minutes, or until the potatoes are fork tender.

Reserve 1/2 cup of the liquid after draining (120 ml). In a blender, combine the squash, potatoes, yellow onions, red peppers, olive oil, garlic, apple cider vinegar, salt, and lemon juice. Blend in the reserved boiling liquid until completely smooth. Use immediately or refrigerate in a tightly sealed jar for up to 1 week.

COCONUT BACON

SERVES 1 CUP (70G)

1 cup (60 g) unsweetened coconut flakes

4 tsp. (20 ml) maple syrup

2 tsp. (10 ml) liquid smoke

3/4 tsp. salt

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. smoked paprika

1/8 tsp. black pepper

NUTRITIONAL VALUES

Calories: 561kcal
Fat: 44.2g (38g S.Fat)
Carbs: 36.4g
Protein: 4.5g
Sugar: 20.7g
Sodium: 1768mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line a small baking sheet with parchment paper.

Combine the coconut flakes, maple syrup, liquid smoke, salt, onion powder, garlic powder, smoked paprika, and black pepper in a mixing bowl. Toss the mixture until everything is evenly coated, then spread it out on the parchment paper in a single layer.

Bake for 5 minutes, then stir and bake for another 5 minutes, or until the coconut bacon is amber brown. If you aren't going to use it right away, store it in a tightly sealed jar in the refrigerator for up to 3 weeks. Allow it to come to room temperature before using it.

GARLIC MAYO

SERVES 1 3/4 CUPS (420 G)

1 package (12 oz., or 340 g) silken tofu

1/4 cup (60 ml) sunflower oil

1/4 cup (60 ml) white vinegar

2 cloves garlic, peeled 3/4 tsp. salt

1/2 tbsp. agave nectar

NUTRITIONAL VALUES

Calories: 372kcal
Fat: 31.9g (3.4g S.Fat)
Carbs: 9.4g
Protein: 11.9g
Sugar: 6.1g
Sodium: 935mg

METHOD

In a blender, combine all the ingredients and puree until very smooth. Refrigerate the mayo in a tightly sealed jar or container for up to 2 weeks.

RECIPE NOTES

Leave out the garlic for a versatile vegan mayo that you can tweak to your liking!

SEITAN TWO WAYS

SERVES 4 SAUSAGES OR 1 1/4 LB. (570G) SEITAN ROUND

FOR THE SEITAN BASE

1 1/2 cups (185 g) vital wheat gluten

1/3 cup (35 g) tapioca flour

3 tbsp. (15 g) nutritional yeast

1 tsp. garlic powder

1 tsp. sodium-free poultry seasoning

1/2 tsp. smoked paprika

1/4 tsp. black pepper

1 cup (235 ml) vegetable broth

2 1/2 tbsp. (40 ml) tamari

1 tbsp. (15 ml) olive oil

1/2 tbsp. tomato paste

FOR THE PRESSURE COOKER SEITAN ROUND

3 cups (720 ml) vegetable broth

2 cups (475 ml) water

1/4 cup (60 ml) tamari

1 tsp. onion powder

NUTRITIONAL VALUES

Calories: 340kcal
Fat: 6.1g (0.9g S.Fat)
Carbs: 25g
Protein: 47.6g
Sugar: 1.9g
Sodium: 2659mg

METHOD

TO MAKE THE SAUSAGE
Preheat the oven to 350oF (180oC, or gas mark 4), and have ready a baking sheet.

Whisk together the vital wheat gluten, tapioca flour, nutritional yeast, garlic powder, poultry seasoning, paprika, and black pepper in a mixing bowl. In a small bowl, whisk together the vegetable broth, tamari, olive oil, and tomato paste until smooth. Combine the wet and dry ingredients and knead for 3 minutes, or until the seitan is springy and slightly firm.

Roll the seitan into rough sausage shapes, then divide it into four equal pieces. Wrap each one in foil to make a sausage about 1 inch (2.5 cm) in diameter and twist the foil on the ends to make it taut. Place the sausages on a baking sheet and bake for 30 to 32 minutes, or until firm when poked.

Allow the sausages to cool on a rack for 15 minutes before removing them from their wrappers.

TO MAKE THE PRESSURE COOKER SEITAN ROUND
Whisk together the vital wheat gluten, tapioca flour, nutritional yeast, garlic powder, poultry seasoning, paprika, and black pepper in a mixing bowl. In a smaller bowl, whisk together 1 cup (235 mL) vegetable broth, 2 1/2 tbsp. (40 mL) tamari, olive oil, and tomato paste until smooth. Combine the wet and dry ingredients and knead for 3 minutes, or until the seitan is springy and slightly firm.

Form the seitan into an oblong "roast" shape, about 3 inches (7.5 cm) in diameter. Wrap it in cheesecloth and tie the ends with cooking twine to make it look like a candy wrapper. In a pressure cooker, combine the seitan, 3 cups (720 mL) vegetable broth, 2 cups (475 mL) water, 1/4 cup (60 mL) tamari, and onion powder.

Secure the lid and bring the pressure up to high over medium-high heat. After reaching pressure, reduce the heat to medium-low and set a timer for 25 minutes. Once the timer has expired, release the pressure, and remove the lid. Refrigerate the seitan round for at least 2 hours before removing the cheesecloth and slicing for the best texture and deli slices.

RECIPE NOTES

The leftover stock from the pressure cooker seitan can be used as a vegan beef stock in soups or as an au jus- style dip for the stuffed deli sandwich.

EASY TERIYAKI SAUCE

SERVES 2 1/2 CUPS (600 ML)

2 cups (475 ml) water, divided

10 tbsp. (120 g) brown sugar

1/2 cup (120 ml) tamari or coconut aminos

1/4 cup (60 ml) agave nectar

1/2 tsp. ground ginger

1/2 tsp. garlic powder

2 1/2 tbsp. (25 g) corn starch

2 tbsp. (20 g) toasted sesame seeds

NUTRITIONAL VALUES

Calories: 399kcal
Fat: 4.6g (0.7g S.Fat)
Carbs: 85.2g
Protein: 9.4g
Sugar: 66.5g
Sodium: 4036mg

METHOD

In a small saucepan, combine 1 cup (235 mL) water, brown sugar, tamari, agave nectar, ginger, and garlic. Bring the water to a boil over medium heat. Reduce the heat to medium-low and continue to stir occasionally for 3 minutes, or until the sugar is dissolved.

Whisk together the remaining water and corn starch in a small bowl, then add to the saucepan. Stir in the sesame seeds after the mixture has been thoroughly combined. Simmer, stirring occasionally, for 3 to 5 minutes, or until the corn starch activates and thickens the teriyaki sauce.

Refrigerate for up to 2 weeks in a tightly sealed jar or container.

BERRY RHUBARB CHIA JAM

SERVES 2 CUPS (560G)

1 cup (140 g) blueberries

1 cup (155 g) chopped strawberries

1 cup (120 g) chopped rhubarb

1/2 cup (115 ml) water

1 tbsp. (15 ml) maple syrup

1/4 cup (40 g) chia seeds

NUTRITIONAL VALUES

Calories: 201kcal
Fat: 6.8g (0.7g S.Fat)
Carbs: 33.9g
Protein: 4.9g
Sugar: 17.4g
Sodium: 10mg

METHOD

In a saucepan, combine the blueberries, strawberries, rhubarb, water, and maple syrup.

Bring the water to a boil over medium heat. Reduce the heat to medium-low and cook for 10 minutes, stirring gently every now and then. Stir in the chia seeds and set aside for 5 to 10 minutes, or until they soften.

Refrigerate in a tightly sealed jar or container for up to 2 weeks.

WILD RICE, MUSHROOM & LENTIL SOUP IN A JAR

SERVES TWO 1-QUART JARS

1/2 cup dried onion flakes

1/4 cup nutritional yeast

1 tbsp. dried thyme

1 tbsp. dried parsley

1 tbsp. dried rosemary

2 tsp. garlic powder

1 tsp. paprika

1 tsp. salt

1/2 tsp. black pepper

1 1/2 cups green or brown lentils

4 bay leaves

1 1/2 cups wild rice

1 cup yellow split peas

2 cups roughly chopped dried shiitake mushrooms (or porcini mushrooms, or a mix)

NUTRITIONAL VALUES

Calories: 936kcal
Fat: 4.6g (0.8g S.Fat)
Carbs: 181.3g
Protein: 56.2g
Sugar: 18.5g
Sodium: 1226mg

METHOD

In a cup or small bowl, combine the onion flakes, nutritional yeast, thyme, parsley, rosemary, garlic powder, paprika, salt, and pepper.

Fill each jar with 3/4 cup lentils. Distribute the spice mixture evenly between the two jars. Place two bay leaves in each jar, pressed up against the side, and secure the bottom tips in the lentils and spices. Pour 3/4 cup rice into each jar while holding the leaves in place. You can let go of the leaves once the rice has held them in place.

Fill each jar halfway with split peas. 1 cup dried mushrooms should be added to each jar. Each jar's lid should be tightly screwed on. Attach a card to the jar with the following instructions:

In a large pot, combine the contents of the jar with 1 quart low-sodium vegetable broth. Bring to a boil, then reduce to a low heat, cover, and leave to cook for 25 minutes. Add 2 cups of water, return to a boil, and reduce to a simmer. Cook for another 20 minutes, uncovered, or until the lentils and split peas are tender. Add another 2 cups broth or water and cook for 5 minutes, or until thoroughly heated. Take the pan off the heat and season with salt and pepper to taste. When serving, add a squeeze of lemon juice or a sprinkling of chopped fresh parsley for an extra flavor boost. Enjoy! (Serves 6 people)

SCALLOPS WITH CREAMY MUSHROOM-LEEK SAUCE

SERVES 2 PORTIONS

4 large, thick-stemmed king trumpet mushrooms (see notes)

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

Salt and black pepper to taste

1 large leek, thinly sliced (white and light green parts) and thoroughly rinsed

1 garlic clove, minced

1 tbsp. fresh thyme leaves (or 1 tsp. dried thyme)

1 tbsp. brown rice flour (or other gluten-free flour)

1/2 cup vegan white wine

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

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 374kcal
Fat: 5g (0.5g S.Fat)
Carbs: 65g
Protein: 12g
Sugar: 2.4g
Sodium: 152mg

METHOD

Rinse and pat dry the mushrooms. Trim the mushroom caps, then dice them into small pieces and set aside. Using a sharp knife, cut the stems into 3/4- to 1-inch "scallops."

In a large frying pan over medium heat, melt 1 tablespoon of the butter. Season the scallops with salt and pepper and place them, flat side down, in the pan. Cook for 2 to 3 minutes, or until the bottoms are slightly crispy and golden, before flipping. Cook for another 2 to 3 minutes on the other side, or until crispy and golden, then transfer to a plate.

In the pan, melt the remaining butter. Cook for about 3 minutes, or until the leeks are soft, with the chopped mushroom caps. Cook for another minute after adding the garlic and thyme. Cook, stirring constantly, until the flour is completely incorporated. Cook, stirring occasionally, until the liquid has been reduced by half, about 3 minutes. Cook, stirring frequently, until the milk is thick and creamy, about 4 minutes. Season with salt and pepper.

Return the scallops to the pan and drizzle with the sauce. Before serving, heat them for a minute or two. These should be eaten as soon as they are ready.

RECIPE NOTES

King trumpet mushrooms can be found in natural food stores like Whole Foods as well as some Asian markets. Choose the mushrooms with the longest, thickest stems you can find.

SUN-DRIED TOMATO LINGUINE

SERVES

SUN_DRIED TOMATOS MARINARA SAUCE

113g (4oz) sun-dried tomatoes, chopped

2 cups warm water

1 tsp. olive oil

1/2 medium yellow onion, diced

2 garlic cloves, peeled

2 cups halved cherry tomatoes

1/2 cup chopped fresh basil

One 15-oz. can no-salt-added tomato sauce

One 170g (6oz) can no-salt-added tomato paste

2 tsp. maple syrup

Black pepper to taste

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

Pepita Parmesan, optional

1/2 cup sliced pitted green olives

2 tbsp. capers, rinsed and drained

Chopped fresh parsley or basil, optional

NUTRITIONAL VALUES

Calories: 367kcal
Fat: 5g (0.6g S.Fat)
Carbs: 69g
Protein: 14g
Sugar: 3.4g
Sodium: 166mg

METHOD

Fill a bowl halfway with water and add the sun-dried tomatoes. Allow them to soak for 10 minutes, or until they are rehydrated and tender. Drain and set aside the soaking water.

In a large saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is translucent. Cook, stirring occasionally, for about 8 minutes, or until the sun-dried tomatoes and cherry tomatoes are tender. Combine the basil, tomato sauce, tomato paste, 1 1/2 cups of the reserved soaking water, and the maple syrup in a large mixing bowl. Stir everything together until it's smooth.

Blend the mixture with an immersion blender until smooth (or mostly smooth), or transfer to a blender and blend until smooth. Simmer for another 10 minutes, stirring occasionally. Reduce the heat to medium-low if the sauce is sputtering too much. Season with pepper.

Bring a large pot of water to a boil while the sauce is cooking. Cook the linguine according to package directions until al dente. Drain.

You can either add the pasta to the sauce or spoon the sauce over the pasta. In either case, garnish with Pepita Parmesan (if using), olives, capers, and parsley (if using). Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

DECONSTRUCTED SUSHI BOWL

SERVES 2 TO 4 PORTIONS

SUSHI BOWL

1 large or 2 small watermelon radishes, thinly sliced

Salt to taste

3 cups cooked white sushi rice (or short-grain black rice)

Lemongrass Tofu or Chile- Roasted Tofu

3 small carrots, peeled and julienned

1 cucumber or 1/2 English cucumber, thinly sliced

1 avocado, pitted, peeled, and thinly sliced

1 or 2 nori sheets

1/4 cup sliced green onions (green and white parts)

Pickled ginger

Black and/or white sesame seeds

DRESSING

3 tbsp. gluten-free tamari

2 tbsp. brown rice vinegar

1 tbsp. mirin

NUTRITIONAL VALUES

Calories: 298kcal
Fat: 20.1g (2.4g S.Fat)
Carbs: 25.4g
Protein: 12g
Sugar: 10.6g
Sodium: 143mg

METHOD

Lay out the radish slices on a few paper towels ten minutes before serving. Season with salt and set aside until ready to serve.

Separate the rice into two bowls. Tofu, carrots, cucumbers, radishes, and avocado should be added on top.

Using a sharp knife, cut the nori sheet in half lengthwise. Using a sharp knife, cut each half into thin strips. Garnish each bowl with nori strips, green onions, pickled ginger, and sesame seeds.

In a small cup or bowl, combine the tamari, vinegar, and mirin. Drizzle a little over each bowl. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

RECIPE NOTES

If you can't find watermelon radishes, substitute 5 or 6 thinly sliced regular radishes.

AVOCADO, POMEGRANATE & PINE NUT SALAD

SERVES 2 TO 4 PORTIONS

CITRUS-CHILI VINAIGRETTE

1/4 cup orange juice

2 tbsp. Champagne vinegar (or white wine vinegar)

1 tbsp. maple syrup 2 tsp. olive oil

1/2 tsp. chili powder

SALAD

3 cups packed mixed baby greens

1 avocado, pitted, peeled, and chopped

1 cup diced strawberries

1/2 cup pomegranate seeds

1/4 cup toasted pine nuts

NUTRITIONAL VALUES

Calories: 309kcal
Fat: 24.2g (3.8g S.Fat)
Carbs: 23.4g
Protein: 4g
Sugar: 10.9g
Sodium: 43mg

METHOD

Combine the vinaigrette ingredients in a cup or small bowl.

Toss the greens, avocado, strawberries, pomegranate seeds, and pine nuts in a large mixing bowl. Toss in the dressing until evenly coated. Divide the mixture between two bowls and serve immediately.

VARIATION

Add cooked chickpeas, Quick Bacon Crumbles, or Chile-Roasted Tofu to liven up the salad or make it more of a main course. A sprinkle of Pepita Parmesan never hurt anyone, either.

SILKY CHEESE FONDUE

SERVES 6 TO 8 PORTIONS

227g (8oz) fingerling potatoes (or baby Dutch Yellow Potatoes)

1 1/2 cups raw cashews, soaked in warm water for at least 1 hour and drained, water reserved

3/4 cup reserved soaking water

3 tbsp. nutritional yeast

2 tbsp. sauerkraut

2 tbsp. refined coconut oil

1/2 tsp. onion powder

1/2 tsp. garlic powder

1 cup vegan dry white wine

1/4 cup water

3 tbsp. tapioca powder Salt, optional

SUGGESTED DIPPERS

Cubed vegan bread (gluten-free if necessary)

Cherry tomatoes

Chopped roasted or steamed veggies, such as carrots, mushrooms, asparagus, broccoli, cauliflower, or even potatoes or sweet potatoes

Fresh fruit, such as apple or pear slices or grapesal

NUTRITIONAL VALUES

Calories: 241kcal
Fat: 9.2g (0.9g S.Fat)
Carbs: 75.6g
Protein: 12.3g
Sugar: 22.3g
Sodium: 502mg

METHOD

Cover the fingerling potatoes with water in a medium pot. Cook for 7 to 8 minutes, or until the potatoes are tender. Remove from the heat and set aside to drain. Combine the potatoes, cashews, reserved soaking water, nutritional yeast, sauerkraut, coconut oil, onion powder, and garlic powder in a blender. Transfer to a medium pot after blending until smooth. Cook, stirring occasionally, over medium heat until thoroughly heated, about 5 minutes. Turn the heat down to medium-low. Cook for another 5 minutes after adding the wine.

Whisk together the water and tapioca powder in a cup or small bowl. Cook, stirring constantly, until the fondue thickens and becomes glossy. If desired, season with salt. Remove from the heat and place over a tea light candle in a double boiler or fondue pot. Serve immediately with your preferred dippers. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

PEANUT BUTTER PIE

SERVES 8 SLICES

Vegan cooking spray (soy-free if necessary)

CRUST

1 cup oat flour (certified gluten-free if necessary)

1/2 cup almond flour

1/4 cup coconut sugar (or brown sugar)

1 tbsp. arrowroot powder

1 tsp. ground cinnamon

1/2 tsp. vanilla powder, optional

1/2 tsp. baking soda

1/2 tsp. salt

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

1 tsp. apple cider vinegar

FILLING

1 cup unsalted, unsweetened, smooth natural peanut butter

One 12-oz. vacuum-packed block extra firm silken tofu

5 tbsp. chilled, hardened canned coconut cream (see Tip)

1/2 cup coconut sugar (or brown sugar)

2 tbsp. tapioca powder

1 tsp. vanilla extract

1/2 tsp. salt

PEANUT BUTTER CRUMBLE

1/4 cup unsalted, unsweetened, smooth natural peanut butter

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

1/4 cup powdered sugar (or xylitol)

NUTRITIONAL VALUES

Calories: 302kcal
Fat: 8.5g (0.9g S.Fat)
Carbs: 74.6g
Protein: 12.4g
Sugar: 27.2g
Sodium: 608mg

METHOD

Preheat the oven to 375°F (220°C, or gas mark 7). Lightly spray a 9-inch pie pan with cooking spray.

To make the crust: Whisk together the oat flour, almond flour, sugar, arrowroot, cinnamon, vanilla powder (if using), baking soda, and salt in a large mixing bowl. Cut in the butter and vinegar until the mixture resembles wet sand and no pieces are larger than your pinkie fingernail.

Pour the mixture into the pie pan and evenly distribute and spread the crust along the bottom and up the sides with your hands. 10 minutes in the oven Remove from the oven and set aside to cool completely before filling.

To make the filling: Combine the peanut butter, tofu, coconut cream, sugar, tapioca powder, vanilla, and salt in a food processor. Blend until smooth. Pour into the crust that has been prepared. Place in the refrigerator until ready to use.

To make the crumble: Combine the ingredients in a small bowl and stir with a fork until crumbly. Crumble the crumbles on top of the pie. Chill in the refrigerator for at least 2 hours, or until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

RECIPE NOTES

Overnight, chill a can of coconut cream or full-fat coconut milk. The cream will separate from the water as it hardens. To open the can and remove the lid, use a can opener. Scoop out the solid coconut cream with care. Remove the water (or save it for later use). If you can find a 5.4-oz. can of coconut cream, you'll have enough cream for this recipe.