GRANDMA’S FAMOUS DATE NUT BREAD

SERVES 1 LOAF, 12 SLICES

1 cup chopped pitted dates

3/4 cup chopped walnuts

11/2 tsp. baking soda

1/2 tsp. salt

1/8 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

3/4 cup boiling water

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

Vegan cooking spray (soy-free if necessary)

1/2 cup unsweetened applesauce

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

1 1/2 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)

1 cup coconut sugar (or brown sugar)

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 8.7g (0.9g S.Fat)
Carbs: 74.6g
Protein: 10.5g
Sugar: 27.2g
Sodium: 707mg

METHOD

In a medium mixing bowl, combine the dates, walnuts, baking soda, salt, and xanthan gum (if using). Pour in the boiling water, followed by the butter. Allow the mixture to stand for 20 minutes.

Preheat the oven to 350°F (180°C, or gas mark 4). Spray a 9 × 5-inch loaf pan with cooking spray.

In a large mixing bowl, combine the applesauce, vinegar, and vanilla extract. Stir in the flour and sugar gradually. It will be lumpy, which is fine; just incorporate everything as thoroughly as possible. Stir in the date mixture until well combined. Pour into the loaf pan that has been prepared.

Cook for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes in the pan before transferring to a cooling rack. Allow at least 4 hours to cool before slicing. Leftovers can be stored at room temperature in an airtight container for 3 to 4 days.

SKILLET CORNBREAD

SERVES 8 PORTIONS

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

1 tsp. apple cider vinegar

1/4 cup + 2 tbsp. warm water

2 tbsp. flax meal

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

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

1/4 cup almond flour

1 tbsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. smoked paprika

1/4 cup sunflower oil (or grapeseed oil)

1/4 cup maple syrup

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 9.2g (0.9g S.Fat)
Carbs: 16.4g
Protein: 2.6g
Sugar: 5.9g
Sodium: 173mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Spray a 10-inch cast-iron skillet with olive oil.

Combine the milk and vinegar in a 2-cup liquid measuring cup or a medium bowl. Combine the water and flax meal in a small cup or bowl. Allow both to rest for 3 to 4 minutes while you prepare the remaining ingredients.

Whisk together the cornmeal, oat flour, almond flour, baking powder, salt, cumin, and paprika in a large mixing bowl.

Add the flax meal mixture to the milk once it has thickened. Combine the sunflower oil and maple syrup in a mixing bowl. Stir until completely combined.

Stir together the wet and dry ingredients until just combined. Pour into the skillet that has been preheated.

20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow for a 5- to 10-minute rest before serving. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

POT-OBELLO ROAST

SERVES 4 TO 6 PORTIONS

4 large portobello mushrooms

1 tbsp. olive oil

1 small red onion, quartered

6 shallots, trimmed and halved lengthwise

2 tbsp. brown rice flour (or other flour)

1/4 cup vegan red wine

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

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

1 tsp. dried parsley

1 tsp. salt

1 tsp. black pepper

1/2 tsp. paprika

3 cups vegan low-sodium “no- beef” flavored broth (or regular vegetable broth)

1 tbsp. nutritional yeast

1lb (16oz) small carrots, peeled (or baby carrots)

1lb (16oz) fingerling potatoes, halved lengthwise

227g (8oz) brussels sprouts, halved

4 thyme sprigs

2 rosemary sprigs

NUTRITIONAL VALUES

Calories: 246kcal
Fat: 6.3g (1.5g S.Fat)
Carbs: 15.4g
Protein: 15g
Sugar: 2.3g
Sodium: 289mg

METHOD

Remove the mushroom stems and chop them into bite- size pieces. Set aside the stems and caps separately.

Preheat the oven to 400°F (200°C, or gas mark 6). In a large oven-safe pot or Dutch oven, heat the oil over medium heat. Sauté the onion and shallots for about 5 minutes, or until softened. Cook, stirring constantly, until the flour is no longer visible, 1 to 2 minutes. Cook, stirring constantly, for 2 to 3 minutes, until the mixture has thickened with the wine, liquid aminos, Worcestershire sauce, parsley, salt, pepper, and paprika. Stir in the nutritional yeast and the broth. Bring to a boil with the chopped mushroom stems, carrots, potatoes, and brussels sprouts. Reduce the heat to a low setting and cook for 5 minutes.

Take the pan off the heat. Arrange the portobello mushroom caps in the center of the pan, surrounded by vegetables, and spoon sauce over the tops until completely covered. Garnish with thyme and rosemary sprigs. Place the pot in the oven, covered. Roast for 15 minutes, then remove the lid and continue to roast for 5 minutes more, uncovered. All of the mushrooms and vegetables should be extremely tender. Take the dish out of the oven.

You can serve the portobello caps straight from the pot, or arrange them in the center of a platter, surrounded by the vegetables and garnished with the herbs, and spoon the sauce over the top. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

TEMPEH SAUSAGE MINESTRONE

SERVES 8 TO 10 PORTIONS

1 tbsp. olive oil

1/2 red onion, diced

2 medium carrots, peeled and sliced

2 celery stalks, sliced

1/2 fennel bulb, diced

2 cups sliced cremini mushrooms (or button mushrooms)

2 cups broccoli florets

2 small yellow squash, halved lengthwise and sliced

One 28-oz. can no-salt-added diced tomatoes

5 cups low-sodium vegetable broth

5 cups water

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

2 tsp. dried basil

2 tsp. dried thyme

2 tsp. dried oregano

1/2 tsp. paprika

1/4 tsp. cayenne pepper

2 cups pasta (gluten-free if necessary)

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

1 cup frozen green peas

Quick Sausage Crumbles

2 cups packed chopped kale (or chard)

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 113kcal
Fat: 5.9g (0.5g S.Fat)
Carbs: 12.6g
Protein: 12g
Sugar: 1.9g
Sodium: 215mg

METHOD

In your largest pot, heat the olive oil. Add the onion and cook until it starts to turn translucent. Sauté the carrot, celery, fennel, and mushrooms for 2–3 minutes. Bring to a boil the broccoli, squash, tomatoes and their liquid, broth, water, liquid aminos, basil, thyme, oregano, paprika, and cayenne pepper. Reduce to a low heat and cook for 10 minutes.

Add the pasta, beans, and peas and cook for 10 minutes, or until the pasta is al dente. Combine the sausage crumbles, kale, salt, and pepper in a mixing bowl. Remove from the heat and serve right away. Leftovers can be stored in an airtight container in the refrigerator for 5 to 6 days or frozen for up to 2 months.

MARBLED PUMPKIN CHEESECAKE

SERVES 8 TO 10 PORTIONS

CRUST

1 cup Medjool dates, pitted

1 1/2 cups pecan pieces

1/2 cup almond flour

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

2 tbsp. maple syrup

1 tbsp. coconut oil, melted Vegan cooking spray (soy-free if necessary)

FILLING

1 1/2 cups raw cashews, soaked in warm water for at least 4 hours and drained, water discarded (if you’re using a high-speed blender, you can skip the soaking)

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

1/2 cup maple syrup

3 tbsp. lemon juice

1 1/3 cups pureed pumpkin (not pumpkin pie filling)

1 tsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

NUTRITIONAL VALUES

Calories: 149kcal
Fat: 6.2g (0.9g S.Fat)
Carbs: 12.5g
Protein: 13g
Sugar: 1.8g
Sodium: 240mg

METHOD

To make the crust: Place the dates in a food processor and pulse until they are finely chopped. Process until the pecans are crumbly. Process until the almond flour, cinnamon, ginger, salt, maple syrup, and coconut oil are combined and the mixture holds together when squeezed.

Line the bottom of a 9-inch springform pan with parchment paper and lightly spray with cooking spray. Spread the crust mixture evenly along the bottom and about 1 inch up the sides of the pan. Place the pan in the freezer to chill.

To make the filling: Combine the cashews, coconut cream, maple syrup, and lemon juice in a blender. Blend until smooth, then set aside 1/4 cup of the mixture in a small bowl. In a food processor, combine the pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Blend until completely smooth. Spread it evenly on top of the crust.

Drizzle with the reserved cashew cream. Drag a toothpick or skewer carefully through the coconut cream and pumpkin mixtures to create a marbleized pattern. Return the pan to the freezer for 2 hours, covered. Place in the refrigerator until ready to serve. Remove the springform pan sides, slice, and serve. Leftovers can be stored in the refrigerator for 3 to 4 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. If you can find a 5.4-oz. can of coconut cream, you'll have enough cream for this recipe.

EASY TAHINI GRAVY

SERVES 3 CUPS

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

1/2 yellow onion, finely diced

1 tsp. minced garlic

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

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

2 1/2 cups low-sodium vegetable broth

2 tbsp. tahini (gluten-free if necessary)

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

1 tbsp. nutritional yeast

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 150kcal
Fat: 6.1g (0.9g S.Fat)
Carbs: 12.1g
Protein: 11g
Sugar: 0.8g
Sodium: 210mg

METHOD

In a large shallow saucepan over medium heat, melt the butter. Sauté the onion and garlic for 5 minutes, or until the onion is translucent. Cook for another minute after adding the thyme and rosemary. Cook, stirring constantly, until the flour has been completely incorporated.

Stir in the broth, tahini, and liquid aminos until well combined. Cook, stirring frequently, for 5 to 7 minutes, or until the gravy is thick and glossy. Remove from the heat after adding the nutritional yeast.

Blend the gravy with an immersion blender until smooth. Transfer the gravy to a blender and puree until smooth. Season with salt and pepper. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

MAPLE-MISO TEMPEH CUTLETS

SERVES 4 PORTIONS

Two 227g (8oz) packages tempeh

1/4 cup low-sodium vegetable broth

1/4 cup liquid aminos (or gluten- free tamari)

1/4 cup maple syrup

2 tsp. white soy miso (or chickpea miso)

1 tsp. dried sage

1 tsp. dried thyme

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 54kcal
Fat: 0.1g (0g S.Fat)
Carbs: 14.2g
Protein: 2g
Sugar: 11.7g
Sodium: 966mg

METHOD

Cut each tempeh block in half horizontally, then diagonally, to make eight triangles.

Fill a large shallow saucepan with a few inches of water and place a steamer basket inside. Cover the tempeh triangles in the steamer basket with a lid. Bring to a boil, then turn down to a low heat. Steam the tempeh for 15 to 20 minutes, flipping the triangles halfway. Remove the steamer basket from the pan (but leave the tempeh inside) and set aside.

Remove the saucepan's contents. In a mixing bowl, combine the vegetable broth, liquid aminos, maple syrup, miso, sage, and thyme. Bring the tempeh triangles to a boil. Once the water is boiling, reduce the heat to a low simmer. Allow the tempeh to simmer in the sauce for 10 to 12 minutes, flipping halfway through, until the sauce is absorbed and begins to caramelize. Remove from the heat and season with salt and pepper to taste. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.

RECIPE NOTES

Slice one of the triangles widthwise to make two thinner triangles for a delicious Thanksgiving Leftovers Sandwich. Use them in the sandwich, along with some Easy Tahini Gravy, Cheesy Roasted Sweet Potatoes, and possibly some Green Bean Casserole with Crispy Onion Topping.

SWEET POTATO CASSEROLE

SERVES 8 PORTIONS

CASSEROLE

4lb (64oz) sweet potatoes or yams, peeled and roughly chopped

Vegan cooking spray (soy-free if necessary)

1/3 cup unsweetened non-dairy milk (soy-free if necessary)

1/3 cup maple syrup

1/4 cup coconut sugar (or brown sugar)

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

2 tbsp. lemon juice

1 tbsp. nutritional yeast, optional

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. ground nutmeg

TOPPING

1 1/2 cups chopped pecans

1 cup rolled oats (certified gluten-free if necessary)

1 cup vegan cornflakes (certified gluten-free if necessary)

1/3 cup oat flour (certified gluten-free if necessary)

1/4 cup coconut sugar (or brown sugar)

1 tsp. ground cinnamon

1/4 tsp. salt

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

1 tbsp. maple syrup

NUTRITIONAL VALUES

Calories: 210kcal
Fat: 6.5g (1.3g S.Fat)
Carbs: 15.6g
Protein: 16g
Sugar: 1.5g
Sodium: 263mg

METHOD

To make the casserole: Cover the sweet potatoes with water in a large pot. Bring to a boil and cook for 8 to 10 minutes, or until the vegetables are tender. Remove from the heat and set aside to drain. Place aside.

Preheat the oven to 350°F (180°C, or gas mark 4). Coat a 9 x 13-inch baking dish lightly with cooking spray.

Place the sweet potatoes in a large mixing bowl. Combine the milk, maple syrup, sugar, butter, lemon juice, nutritional yeast (if using), cinnamon, ginger, salt, and nutmeg in a large mixing bowl. Mash and combine the mixture with a fork until mostly smooth. Place in the prepared baking dish.

To make the topping: Combine the pecans, oats, cornflakes, oat flour, sugar, cinnamon, and salt in a mixing bowl. Pour the melted butter and maple syrup over the top and mix well. Cover the casserole with the topping.

Bake for 20 minutes, or until the topping is crispy and the casserole is thoroughly heated. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

VARIATION

Instead of boiling the sweet potatoes, roast them whole for 1 hour at 400°F (180°C, or gas mark 4) for a richer flavor. Allow them to cool before removing the flesh from the skins.

MASHED POTATOES

SERVES 8 TO 10 PORTIONS

3lb (48oz) Yukon gold potatoes, peeled and chopped into large chunks

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

1/4 cup olive oil

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 96kcal
Fat: 5.9g (0.9g S.Fat)
Carbs: 10.4g
Protein: 1.7g
Sugar: 0.5g
Sodium: 10mg

METHOD

Fill a pot halfway with water and add the potatoes. Bring to a boil and cook for 7 to 8 minutes, or until the potatoes are tender. Return the potatoes to the pot after draining.

Combine the milk and olive oil in a mixing bowl. Mash until the desired consistency is reached. If the potatoes are still too dry, add a tablespoon of milk at a time until they reach the desired moisture level. Season with salt and pepper. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

VARIATIONS

Truffled Mashed Potatoes: Replace 3 tbsp. olive oil with truffle oil and add 1/2 tsp. garlic powder to the mashed potatoes.

Reduced-Calorie Mashed Potatoes: Use 1 1/2 pounds cauliflower florets in place of half of the potatoes.

RECIPE NOTES

Process the mashed potatoes with the milk and olive oil in a food processor to make them extra smooth.

GREEN BEAN CASSEROLE WITH CRISPY ONION TOPPING

SERVES 6 TO 8 PORTIONS

Olive oil spray

1lb (16oz). fresh green beans, trimmed

Cream of Mushroom Soup

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

1 sweet onion, quartered and thinly sliced

3/4 cup vegan panko bread crumbs (gluten-free if necessary)

1/2 tsp. garlic powder

1/2 tsp. salt

3 tbsp. nutritional yeast, optional

NUTRITIONAL VALUES

Calories: 71kcal
Fat: 2.7g (0.6g S.Fat)
Carbs: 9.8g
Protein: 3.6g
Sugar: 2g
Sodium: 289mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly spray a 9 × 13-inch baking dish with olive oil.

Cover the green beans in a steamer basket set over a pot of boiling water. After 5 minutes, transfer to a large mixing bowl. Pour the soup into the bowl and mix well. Place aside.

While the green beans are steaming, in a large frying pan over medium heat, melt half of the butter. Cook, stirring occasionally, until the onion is soft and golden, 5 to 7 minutes. Place the onions in a medium mixing bowl. (Don't bother cleaning the pan.) In the frying pan, melt the remaining butter and add the bread crumbs. Cook until the crumbs are crispy, stirring frequently. Remove from the heat and stir in the garlic powder and salt. Combine the nutritional yeast with the onions (if using). To combine, stir everything together.

Fill the baking dish halfway with the green bean mixture. Cover the top with the onion mixture. Bake for 25 minutes, or until the topping has crisped and the casserole has risen. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

RECIPE NOTES

To make ahead of time, bake the casserole without the topping for 25 minutes. Place in the refrigerator until ready to serve. Prepare the onion topping, spread it on top, and bake the casserole for 15 to 20 minutes, or until heated through, at 400°F (200°C, or gas mark 6).

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.

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.