HIDDEN VEGGIE MAC ‘N’ CHEESE

SERVES 8 PORTIONS

1/2 medium (1lb / 16oz) head cauliflower, broken into florets

2 large carrots, peeled and chopped

1/2 cup diced radishes

1 lb. elbow macaroni (gluten-free if necessary)

1 cup cooked great Northern beans

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

3/4 cup nutritional yeast

1/4 cup lemon juice

2 tbsp. no-salt-added tomato paste

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

2 tsp. white soy miso (or chickpea miso)

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. paprika

1/4 tsp. mustard powder

Salt and black pepper to taste

Pepita Parmesan, optional

NUTRITIONAL VALUES

Calories: 354kcal
Fat: 2.1g (0.4g S.Fat)
Carbs: 66.3g
Protein: 19.7g
Sugar: 3.4g
Sodium: 33mg

METHOD

In a medium pot, cover the cauliflower, carrots, and radishes with water. Bring to a boil and cook the vegetables for 8 to 10 minutes, or until easily pierced with a fork. Remove from the heat and set aside to drain. Place aside.

Bring a large pot of water to a boil over high heat. Once the water is boiling, add the pasta and cook according to package directions until al dente. Remove from the heat, drain the pasta thoroughly, and return it to the pot.

Place the vegetables in a food processor or blender and process until smooth. Combine the beans, milk, nutritional yeast, lemon juice, tomato paste, butter, miso, onion powder, garlic powder, paprika, and mustard powder in a mixing bowl. Blend until smooth. Stir the sauce into the cooked pasta to combine. Return to the stove and cook for 3 to 4 minutes, stirring occasionally, until heated through and the sauce has thickened. Serve right away, topped with Pepita Parmesan (if using). Keep any leftovers in an airtight container in the refrigerator for 4 to 5 days.

JACKFRUIT CRABLESS CAKES WITH LEMON DILL AIOLI

SERVES 3 TO 4 PORTIONS

One 567g (20oz) can jackfruit, thoroughly rinsed and drained

1 1/2 cups cooked cannellini beans/15 oz can, rinsed & drained

4 green onions, finely chopped, plus more for garnish

1 cup cooked brown rice

2 tbsp. chickpea flour, plus more if needed

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

1 tbsp. Old Bay Seasoning

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

1 tsp. dried parsley

1/2 tsp. kelp granules

1/2 tsp. garlic powder

Salt and black pepper to taste

Sunflower oil (or canola oil) for frying

LEMON DILL AÏOLI

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

3 tbsp. lemon juice

1 1/2 tsp. dried dill

1/4 tsp. garlic powder

Salt to taste

NUTRITIONAL VALUES

Calories: 164kcal
Fat: 2g (0.2g S.Fat)
Carbs: 32.4g
Protein: 3.9g
Sugar: 0.6g
Sodium: 409mg

METHOD

Use parchment paper or a silicone baking mat to line a baking sheet. In a food processor, pulse the jackfruit five times until it is broken up into smaller pieces.

Pour the beans into a mixing bowl and mash them with a potato masher until creamy but still chunky. Stir in the jackfruit, green onions, brown rice, chickpea flour, mayonnaise, Old Bay, liquid aminos, parsley, kelp granules, garlic powder, salt, and pepper. When you squeeze the mixture, it should stay together. If it doesn't, add a tablespoon of chickpea flour at a time until it does.

Scoop out 1/3 cup of the mixture and shape it into a patty with your hands. Place the patty on the prepared baking sheet. Repeat with the rest of the mixture. You should be able to make about 12 patties.

Over medium heat, heat a large frying pan, preferably cast iron. Heat for 2 to 3 minutes with enough oil to coat the bottom. Paper towels should be used to line a plate. Cook for 3 to 4 minutes on each side, or until crispy and browned all over, with three or four patties in the pan. Place the cooked patties on a plate and cover with additional paper towels to absorb any excess oil. Repeat with the remaining patties, adding more oil as needed, until they are all cooked.

Make the aioli while the cakes are baking: Stir together all the ingredients in a cup. Refrigerate until ready to use. Serve the cakes with the aioli on the side, garnished with chopped green onions. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

CHEESY QUINOA & VEGGIES

SERVES 4 TO 6 PORTIONS

cup quinoa, thoroughly rinsed

2 cups water

1 tsp. olive oil

1/2 medium yellow onion, diced 1/2 medium (1 lb. head cauliflower, broken into small florets)

227g (8oz) fresh green beans, trimmed

2 tbsp. low-sodium vegetable broth (or water)

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

2 medium zucchinis, halved lengthwise and sliced

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

1 tsp. dried thyme

1 tsp. dried parsley

1 tsp. garlic powder

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

1/3 cup nutritional yeast

3 cups packed chopped greens (spinach, chard, kale, or collards)

1/4 cup lemon juice

Salt and black pepper to taste

Pepita Parmesan, optional

NUTRITIONAL VALUES

Calories: 406kcal
Fat: 4.6g (0.8g S.Fat)
Carbs: 70.6g
Protein: 25g
Sugar: 4.9g
Sodium: 37mg

METHOD

In a medium pot, combine the quinoa and water. Bring to a boil, then reduce to a low heat and continue to cook for about 15 minutes, or until all of the water has been absorbed. Remove from the heat, cover, and set aside for 10 minutes before fluffing with a fork.

In a large, shallow saucepan over medium heat, heat the olive oil while the quinoa is cooking. Sauté the onion for 2 to 3 minutes. Cover the pan and cook the cauliflower, green beans, and broth for 3 to 4 minutes. Combine the mushrooms, zucchini, liquid aminos, thyme, parsley, and garlic powder in a mixing bowl. Cover and cook, stirring occasionally, for 6 to 7 minutes, or until all of the vegetables are tender but not too soft (they should still have a "bite" to them).

Cook until the cooked quinoa and beans are heated through, about 2 minutes. Add the nutritional yeast and mix well. Stir in the greens and cook until they start to wilt. Remove from the heat after adding the lemon juice, salt, and pepper.

Serve right away, topped with Pepita Parmesan (if using). Refrigerate any leftovers in an airtight container for up to 3 to 4 days.

SPICY SESAME SOBA NOODLE BOWL

SERVES 4 TO 6 PORTIONS

1 bunch broccoli, chopped into florets

2 tbsp. sesame oil

Salt and pepper to taste

3/4 cup tahini (gluten-free if necessary)

3 tbsp. tamari (gluten-free if necessary)

2 tbsp. brown rice vinegar

1 to 2 tbsp. sriracha (or other hot sauce)

1 tbsp. maple syrup

1 tsp. ground ginger

1/2 tsp. garlic powder

One 340g (12oz) package buckwheat soba noodles (or vegan angel hair pasta or spaghetti; gluten-free if necessary)

1 1/2 cups frozen shelled edamame

2 large carrots, peeled and julienned

Sesame seeds

Chopped green onions (green and white parts)

NUTRITIONAL VALUES

Calories: 301kcal
Fat: 24.8g (3.5g S.Fat)
Carbs: 15g
Protein: 7.6g
Sugar: 4.3g
Sodium: 687mg

METHOD

Preheat the oven to 425°F (220°C, or gas mark 7). Use parchment paper or a silicone baking mat to line a baking sheet. Spread the broccoli out on the baking sheet and drizzle with sesame oil, then season with salt and pepper. To fully coat, toss everything together. Toss once halfway through and bake for 15 to 20 minutes, or until tender with slightly crispy edges. Set aside after removing from the oven.

While the broccoli is roasting, bring a large pot of water to a boil.

You can make the sauce while you wait for the water to boil: In a medium mixing bowl, combine the tahini, tamari, vinegar, sriracha, maple syrup, ginger, and garlic powder and stir until smooth. Place aside.

Once the water is boiling, add the noodles and cook until al dente according to package directions. Add the edamame about 1 minute after you add the noodles to the water. When the noodles are done, drain them and rinse them with cold water before draining again. Place in a large serving bowl. Add the sauce and mix well. Stir in the carrots and roasted broccoli to combine. Serve with sesame seeds and green onions on top. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

BBQ CHICKPEA SALAD

SERVES 2 TO 4 PORTIONS

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

2 tbsp. liquid aminos (use coconut aminos to be soy-free)

2/3 cup vegan barbecue sauce (homemade or store-bought)

1 large head romaine lettuce, chopped

1 cup shredded red cabbage

1 cup halved cherry tomatoes

1 cup sliced nectarines (or sliced peaches or chopped mango)

1/2 cup grated carrot

Avocado Ranch Dressing

Toasted pepitas (pumpkin seeds)

Pickled Red Cabbage & Onion Relish

NUTRITIONAL VALUES

Calories: 762kcal
Fat: 12.3g (1.3g S.Fat)
Carbs: 129.3g
Protein: 39.5g
Sugar: 26.7g
Sodium: 65mg

METHOD

Melt butter in a large shallow saucepan over medium heat. Cook, stirring occasionally, until the liquid has been absorbed by the chickpeas and liquid aminos, 2 to 3 minutes.

Toss with 1/3 cup barbecue sauce to coat. Cook until the sauce has thickened and caramelized, and the liquid has been absorbed completely. Cook until the sauce has thickened and caramelized again with the remaining barbecue sauce. Take the pan off the heat.

Toss the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots in a large mixing bowl. Serve the salad in four bowls, topped with the chickpeas. Dressing, a sprinkling of pepitas, and a scoop of relish on top. Serve right away. Leftover beans can be stored in an airtight container in the refrigerator for 3 to 4 day

QUICK CAULIFLOWER CURRY

SERVES 4 TO 6 PORTIONS

1 tbsp. coconut oil

1 medium yellow onion, diced

2 garlic cloves, minced

1 tbsp. grated fresh ginger

1 tbsp. curry powder

2 tsp. garam masala

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. ground turmeric

1 medium (1-pound head cauliflower, broken into florets

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

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

One 425g (15oz) can no-salt- added fire-roasted diced tomatoes

3 cups low-sodium vegetable broth

1 cup plain coconut yogurt (preferably unsweetened)

Salt and black pepper to taste

Chopped fresh cilantro, optional

Chopped cashews, optional (see Variation)

Cooked rice (or vegan bread)

NUTRITIONAL VALUES

Calories: 55kcal
Fat: 2.6g (2g S.Fat)
Carbs: 5.6g
Protein: 2.5g
Sugar: 1.5g
Sodium: 41mg

METHOD

In a large pot or Dutch oven, melt the coconut oil over medium heat. Sauté the onion, garlic, and ginger until the onion is just translucent. Cook until the curry powder, garam masala, coriander, cumin, and turmeric are fragrant, about 1 minute.

Bring the cauliflower, mushrooms, chickpeas, tomatoes and liquid, and broth to a boil. Reduce the heat to a low setting and cover. Cook for about 10 minutes, then remove the lid and continue to cook for another 5 minutes. Cook for a few minutes, stirring constantly, until the yogurt is heated through. Remove from the heat and season with salt and pepper.

If desired, garnish with chopped cilantro and/or cashews and serve with rice or bread. Refrigerate leftovers in an airtight container for 4 to 5 days.

VARIATIONS

To make it nut-free, substitute pepitas (pumpkin seeds) or sesame seeds for the cashews.

POTATO LEEK SOUP

SERVES 4 TO 6 PORTIONS

1 tsp. olive oil

2 leeks, thinly sliced (white and light green parts)

1 garlic clove, minced

2 lb (907g / 32oz) Yukon gold potatoes, chopped

2 tsp. dried rosemary

2 tsp. dried thyme

1 tsp. ground sage

3 cups low-sodium vegetable broth

2 cups water

1 tbsp. nutritional yeast, optional

1 tbsp. lemon juice

1 tsp. liquid smoke

Salt and black pepper to taste

Quick Bacon Crumbles, optional

Chopped green onions, optional

NUTRITIONAL VALUES

Calories: 86kcal
Fat: 1.1g (0.2g S.Fat)
Carbs: 16.5g
Protein: 3.6g
Sugar: 1.7g
Sodium: 51mg

METHOD

Warm the olive oil in a large pot over medium heat. Cook until the leeks are soft, about 4 minutes. Cook for another minute after adding the garlic. Combine the potatoes, rosemary, thyme, sage, broth, and water in a mixing bowl. Bring to a boil, then reduce to a low heat and cook for 15 minutes, or until the potatoes are tender. Remove from the heat.

Combine the nutritional yeast, lemon juice, and liquid smoke in a mixing bowl. Blend the soup with an immersion blender until smooth (or mostly smooth with a few potato chunks—your choice). Alternatively, transfer the soup to a blender in batches and carefully blend until smooth.

Season with salt and pepper. If desired, top with bacon crumbles and green onions. Leftovers can be stored in an airtight container in the refrigerator for 5 to 6 days.X

MEXICAN PIZZA WITH 15-MINUTE REFRIED BEANS

SERVES 4 PIZZAS WITH EXTRA BEANS

15-MINUTE REFRIED BEANS

1 tsp. olive oil

1 medium yellow onion, chopped

3 (15oz / 425g) cans pinto beans, rinsed and drained

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

2 tsp. ground cumin

2 tsp. ancho chile powder

1 1/2 tsp. ground coriander

3/4 tsp. smoked paprika

1/2 cup low-sodium vegetable broth

3 tbsp. canned diced green chiles

2 tbsp. lime juice

Salt and black pepper to taste

SERVES 4 PIZZAS WITH EXTRA BEANS

PIZZAS

4 flour tortillas (rice flour or corn tortillas to make them gluten-free; if using corn tortillas, use 2 per person)

Pepperjack Cheese Sauce

1 cup chopped fresh tomatoes

1/2 cup sliced pitted black olives, optional

Optional toppings: sliced avocado, chopped or shredded greens of your choice, chopped green onions, Pickled Red Cabbage & Onion Relish

NUTRITIONAL VALUES

Calories: 1218kcal
Fat: 8g (1.3g S.Fat)
Carbs: 217.2g
Protein: 71g
Sugar: 9.7g
Sodium: 255mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet or two with aluminium foil or silicone baking mats. Place aside.

To make the refried beans: In a large shallow saucepan over medium heat, heat the olive oil. Sauté the onion for 3 to 4 minutes, or until it is just translucent. Combine the beans, liquid aminos, cumin, chile powder, coriander, paprika, and broth in a mixing bowl. Cook for 5 minutes, or until thoroughly heated and about half of the liquid has been absorbed.

Remove from the heat after adding the green chiles and lime juice. Transfer the beans to a food processor and pulse until mostly smooth with some chunks. Season with salt and pepper.

To make the pizzas: Place the tortillas on the baking sheets in a single layer. Spread a generous amount of refried beans on top of each one. Drizzle the cheese sauce over the beans and top each pizza with the chopped tomatoes and olives (if using). Bake for 10 minutes, or until the tortillas have crisped up.

Serve the pizzas with your additional toppings right away. Leftover beans can be refrigerated in an airtight container for 5 to 6 days or frozen for up to 2 months. When reheating, a few tablespoons of broth or water may be required to thin them out again.

QUICK & EASY AVOCADO TOAST

SERVES 1 PORTION

2 vegan bread slices (gluten-free if necessary)

1/2 avocado, pitted

3/4 tsp. nutritional yeast, optional

1 tsp. hemp seeds (or sunflower seeds, or toasted pepitas/pumpkin seeds)

NUTRITIONAL VALUES

Calories: 214kcal
Fat: 19.7g (4.1g S.Fat)
Carbs: 9.8g
Protein: 3.1g
Sugar: 0.5g
Sodium: 8mg

METHOD

Bread should be toasted. Scoop half of the avocado onto each slice of toast and mash with a fork to spread it out. If using, sprinkle with nutritional yeast and top with seeds. Serve right away.

MUSHROOM-KALE SKILLET HASH

SERVES 4 PORTIONS

2 tsp. olive oil

1/2 medium red onion, diced

2 garlic cloves, minced

3 or 4 red potatoes (about 18 oz., chopped into 1/2-inch cubes

227g (8oz) cremini mushrooms, sliced

1 1/2 tsp. Old Bay Seasoning Low-sodium vegetable broth, optional

1 bunch (12 to 16 oz. dino kale (aka lacinato or black kale), stems removed, chopped

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 159kcal
Fat: 2.6g (0.4g S.Fat)
Carbs: 29.8g
Protein: 5.2g
Sugar: 3.2g
Sodium: 271mg

METHOD

For a minute, heat the olive oil in a large frying pan, preferably cast iron, over medium heat. Sauté the onions until they are translucent.

Cook, stirring occasionally, for 15 to 20 minutes, or until the garlic, potatoes, mushrooms, and Old Bay are tender and the potatoes are golden. If it sticks, add a splash of vegetable broth and reduce the heat.

When the vegetables are tender, add the kale and cook until it is wilted. Remove from the heat and season with salt and pepper. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

VANILLA FRENCH TOAST WITH STRAWBERRY SAUCE

SERVES 4 PORTIONS

FOR THE FRENCH TOAST

1 vanilla bean

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

1/2 cup canned coconut milk (or vegan creamer)

1/2 cup chickpea flour

2 tbsp. maple syrup

1 1/2 tbsp. arrowroot powder

1 tsp. vanilla extract

1/4 tsp. salt

Vegan cooking spray (soy-free if necessary)

8 vegan bread slices (the thicker the better; gluten-free if necessary)

Vanilla Whipped Cream, optional

Powdered sugar (or xylitol) for dusting, optional

Sliced almonds, optional

FOR THE STRAWBERRY SAUCE

4 cups chopped strawberries (fresh, frozen or dried)

1 tbsp. cornstarch

1 to 2 tbsp. agave syrup (or maple syrup; depending on sweetness preference)

1 tbsp. lemon juice

1 tbsp. water

NUTRITIONAL VALUES

Calories: 261kcal
Fat: 9.3g (6.5g S.Fat)
Carbs: 40.9g
Protein: 6.6g
Sugar: 16.9g
Sodium: 165mg

METHOD

Make a slit down the side of the vanilla bean with a paring knife. You don't want to cut it in half; instead, you want to split it open. Scrape out the tiny seeds with the knife. In a large shallow bowl or baking dish, place the seeds.

Combine the nondairy milk, coconut milk, flour, maple syrup, arrowroot, vanilla extract, and salt in a mixing bowl. Stir everything together until it's smooth. Preheat the oven to its lowest temperature. On a baking sheet, place a cooling rack. Place aside.

For a few minutes, heat a large frying pan or griddle over medium heat. Coat the pan liberally with cooking spray. Dip 1 or 2 slices of bread in the milk mixture (depending on how many will fit in your pan) and soak for 10 to 15 seconds on each side. Cook the slices in the pan for 3 to 4 minutes on each side, or until golden and crispy. Transfer to a cooling rack and keep the baking sheet warm in the oven until ready to serve. Rep with the remaining slices of bread, spraying the pan before adding new slices each time.

To make the strawberry sauce: In a small pot, combine the sauce ingredients and bring to a boil. Reduce the heat to low and continue to stir frequently for 3 to 5 minutes, or until the sauce has thickened. Remove from the heat and set aside to keep warm.

Before serving, cut the toast in half diagonally if desired. To serve, arrange two slices of bread (or four halves) on a plate and top with a dollop of vanilla whipped cream (if using), a scoop of strawberry sauce, and a light dusting of powdered sugar, if desired. Serve with a few sliced almonds on top.

EVERYONE’S FAVORITE OATMEAL

SERVES 1 PORTION

1 1/2 cups water

1 cup rolled oats (certified glutenfree if necessary)

1/4 cup non-dairy milk (nut-free and/or soy-free if necessary)

1 to 2 tbsp. maple syrup

1 tsp. ground cinnamon

Salt to taste

NUTRITIONAL VALUES

Calories: 393kcal
Fat: 5.9g (0.9g S.Fat)
Carbs: 76.4g
Protein: 10.9g
Sugar: 16.5g
Sodium: 195mg

METHOD

Bring the water and oats to a boil in a small saucepan or pot. Reduce to a simmer and leave to cook for 3 to 4 minutes, or until slightly thick and sticky. Cook for 1 to 2 minutes more, until the milk, maple syrup, cinnamon, and salt are heated through, and the desired thickness has been reached. Transfer to a serving bowl after removing from the heat. Serve immediately with your preferred toppings.

VARIATIONS

Simple Fruit and Nut Oatmeal: Top cooked oatmeal with 1/3 cup fresh fruit (sliced banana, chopped strawberries, sliced nectarine or peach, blueberries, raspberries, blackberries) and/or 2 tablespoons chopped dried fruit (peaches, apricots, apples, cherries, raisins) and/or 1 tablespoon chopped nuts (almonds, pecans, walnuts, cashews, peanuts, macadamia nuts). Drizzle with more maple syrup if desired.

Cinnamon Raisin Oatmeal: Increase the cinnamon to 1 1⁄2 teaspoons and stir in 1 tablespoon blackstrap molasses and 14 cup raisins before adding the milk. 1 tablespoon raisins, a drizzle of maple syrup, and/or 1 tablespoon chopped nuts can be added on top.

Oatmeal with Peanut Butter and Bananas: Add 1/3 cup sliced bananas and 1 tablespoon peanut butter when adding the milk. Drizzle with peanut butter and maple syrup and top with a few more banana slices, 1 tablespoon chopped peanuts, and drizzles of peanut butter and maple syrup. To take it over the top, add a couple of tablespoons of chocolate chips.

Double Chocolate Oatmeal: When adding the milk, stir in 2 tablespoons cocoa powder. Stir in 1 to 2 tablespoons chocolate chips after removing from the heat. Chopped nuts and/or cacao nibs can be sprinkled on top.

Fruit Pie Oatmeal: When adding the oats, add 1/3 cup chopped fruit of your choice. 1/4 cup of the same fruit and/or 1 tablespoon chopped nuts on top

SAVORY BREAKFAST CASSEROLE

SERVES 10 TO 12 PORTIONS

Olive oil spray

One 397g (14oz) block extra firm tofu

3 cups unsweetened non-dairy milk (nut-free if necessary)

2 1/2 cups chickpea flour

2 tbsp. lemon juice

2 tbsp. nutritional yeast

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

1 1/2 tsp. garlic powder

1 tsp. mustard powder

3/4 tsp. ground turmeric

Black pepper to taste

1 tsp. olive oil

1/2 medium yellow onion, diced

1 red bell pepper, diced

One 454g (16oz) bag frozen hash browns

Quick Bacon Crumbles

4 green onions, chopped (green and white parts)

NUTRITIONAL VALUES

Calories: 172kcal
Fat: 3.2g (0.4g S.Fat)
Carbs: 28.1g
Protein: 9.2g
Sugar: 5.4g
Sodium: 304mg

METHOD

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

Squeeze the tofu gently over the sink to remove any excess water. In a blender, combine the tofu, milk, chickpea flour, lemon juice, nutritional yeast, salt, garlic powder, mustard powder, turmeric, and pepper. Pour into the largest bowl you have.

In a large frying pan over medium heat, heat the olive oil. Sauté the onion and bell pepper until they are just tender. Return the pan to the stove and pour them into the bowl. Cook for about 5 minutes, stirring occasionally, until the hash browns are thawed and golden in color. Take the pan off the heat and pour it into the bowl.

Stir in the bacon crumbles until evenly distributed. Pour into the prepared baking dish and top with the green onions. Bake for 35 minutes, or until the center is firm and a toothpick inserted comes out clean. Remove from the oven and set aside for 5 to 10 minutes to rest before serving. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.

TOFU RANCHEROS

SERVES 4 TO 5 PORTIONS

SCRAMBLED TOFU:

1 tsp. olive oil

1/2 medium yellow onion, diced

One 397g (14oz) block extra firm tofu

2 tbsp. vegetable broth, plus more if needed

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

1 tsp. ground cumin

1/2 tsp. paprika

1/4 tsp. ground turmeric

3 tbsp. nutritional yeast, optional

1 tbsp. lemon juice

Black pepper to taste

FOR THE RANCHEROS

8 to 10 corn tortillas (2 per person)

1/2 batch 15-Minute Refried Beans

FOR THE SALSA

Chopped fresh cilantro

Sliced avocado, optional

Shredded cabbage or lettuce, optional

Sliced radishes, optional

Chopped green onions, optional Lime wedges

NUTRITIONAL VALUES

Calories: 205kcal
Fat: 10.4g (2g S.Fat)
Carbs: 25.1g
Protein: 6.1g
Sugar: 1.2g
Sodium: 510mg

METHOD

To make the scrambled tofu: In a large skillet over medium heat, heat the olive oil. Cook for 3-4 minutes after adding the onion. Toss the tofu into the pan. Cook, stirring gently, for about 10 minutes, or until the tofu stops releasing water and begins to brown on the edges. Meanwhile, in a small cup, combine the broth, black salt, cumin, paprika, and turmeric.

Add the broth mixture once the tofu has stopped releasing water. Cook for another 5 minutes, or until the liquid has been absorbed. If it starts to stick, deglaze the pan with another tablespoon of broth and reduce the heat. Cook for 1 minute more after adding the nutritional yeast (if using) and lemon juice. Remove the pan from the heat and cover it to keep it warm.

To make the rancheros: Melt the butter in a small saucepan over medium heat. Cook a tortilla in the pan for about 1 minute, then flip it and cook for another 30 seconds. Cover with aluminium foil and place on a plate. Repeat with the rest of the tortillas.

Spread refried beans on top of each tortilla. To serve, top with tofu scramble, salsa, and cilantro. Top with avocado slices, shredded cabbage, radish slices, and/or green onions if desired. Serve immediately with a wedge of lime. Any leftover scramble can be refrigerated in an airtight container for 3 to 4 days.

LEMON TAHINI SAUCE

SERVES 1 CUP

1/2 cup tahini (gluten-free if necessary)

1/4 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)

3 tbsp. lemon juice

2 tbsp. maple syrup

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

1/2 tsp. ground ginger

1/2 tsp. garlic powder

NUTRITIONAL VALUES

Calories: 867kcal
Fat: 65.7g (9.4g S.Fat)
Carbs: 61.2g
Protein: 23.2g
Sugar: 28.2g
Sodium: 1136mg

METHOD

In a cup or small bowl, combine all of the ingredients and stir with a fork until smooth. Refrigerate until ready to use. The sauce will thicken as it chills, so you may need to thin it out with water before using it. Refrigerate for up to 7 days in an airtight container.

AVOCADO RANCH DRESSING

SERVES 1 3/4 CUPS

1 avocado, pitted and peeled

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

2 tbsp. lemon juice

1 tbsp. apple cider vinegar

1 tsp. agave syrup

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. celery seed

1/4 tsp. dried dill

NUTRITIONAL VALUES

Calories: 288kcal
Fat: 21.1g (4.3g S.Fat)
Carbs: 24.7g
Protein: 2.8g
Sugar: 6.3g
Sodium: 644mg

METHOD

Combine all the ingredients in a food processor or blender. Blend until smooth. If you want a thinner dressing, add more non-dairy milk until it reaches the desired consistency. Keep the dressing refrigerated until ready to use. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

CREAM OF MUSHROOM SOUP

SERVES 3 1/2 CUPS

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

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

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

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

1/2 cup raw cashews (if you don’t have a high-speed blender, soak in warm water for at least 30 minutes and drain; discard the water)

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

2 tbsp. nutritional yeast

1 tbsp. arrowroot powder (or cornstarch)

1 tsp. dried thyme

1/2 tsp. garlic powder

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 158kcal
Fat: 8.4g (1.6g S.Fat)
Carbs: 15.9g
Protein: 8.4g
Sugar: 4.3g
Sodium: 330mg

METHOD

Cover the cauliflower in a steamer basket set over a pot of boiling water. Cook for 7 to 10 minutes, or until the cauliflower is tender.

Meanwhile, in a large frying pan over medium heat, melt the butter. Cook until the mushrooms and liquid aminos are tender, about 8 minutes. Take the pan off the heat.

In a blender, combine the steamed cauliflower, cashews, milk, nutritional yeast, arrowroot powder, thyme, garlic powder, and salt. Add the mushrooms (and, if desired, their cooking liquid) and pulse until they're in small bits that are evenly distributed. You can immediately use the soup in a recipe.

Allow it to cool completely before transferring to an airtight container if you are not going to use it right away. The soup will keep in the fridge for 5 to 7 days or in the freezer for 2 months. If you freeze it, allow it to completely thaw before using.

VARIATIONS

Make this into a soup that you eat in a bowl (a novel idea, I know, but calm down, casserole lover): In a pot, heat the soup with 2 cups water or low-sodium vegetable broth over medium heat, stirring occasionally, until heated through.

PICKLED RED CABBAGE & ONION RELISH

SERVES 5 CUPS

2 cups apple cider vinegar, plus more if needed

2/3 cup brown sugar (or coconut sugar)

1 tsp. salt

3 allspice berries

3 cloves

1 medium red onion, halved and very thinly sliced

3 cups shredded or very thinly sliced red cabbage

NUTRITIONAL VALUES

Calories: 122kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 26.9g
Protein: 1g
Sugar: 21.4g
Sodium: 487mg

METHOD

In a small pot, bring the vinegar, sugar, salt, allspice, and cloves to a boil. After about 1 minute, remove from the heat and set aside once the sugar has completely dissolved.

Fill a large pickling jar or an airtight container halfway with the onion and cabbage. Pour the vinegar mixture over the vegetables and toss to coat. If the vegetables aren't completely submerged, add more vinegar to cover them. Seal the container and shake vigorously to thoroughly combine. Refrigerate for 3 to 4 hours prior to use. Leftovers can be stored in the refrigerator for 7 to 10 days.

PEPITA PARMESAN

SERVES 3 CUPS

2 1/2 cups pepitas (pumpkin seeds)

1/2 cup nutritional yeast

1 1/2 tsp. lemon juice

NUTRITIONAL VALUES

Calories: 232kcal
Fat: 12.3g (2.3g S.Fat)
Carbs: 16.4g
Protein: 18.1g
Sugar: 0.1g
Sodium: 21mg

METHOD

In a food processor, combine all of the ingredients and pulse until finely ground. Place in an airtight container. Leftovers can be stored in the refrigerator for up to 2 weeks.

BASIC CASHEW CHEESE SAUCE

SERVES 3/4 CUP

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

5 to 6 tbsp. reserved soaking water

2 tbsp. lemon juice

2 tbsp. nutritional yeast

1/2 tsp. white soy miso (or chickpea miso)

NUTRITIONAL VALUES

Calories: 507kcal
Fat: 34.5g (6.5g S.Fat)
Carbs: 37g
Protein: 17.7g
Sugar: 5.1g
Sodium: 206mg

METHOD

In a food processor or blender, combine the cashews, 1⁄4 cup of the reserved soaking water, lemon juice, nutritional yeast, and miso and process until smooth. For a thinner sauce, add up to 2 tablespoons more water. Refrigerate in an airtight container for up to 7 days in the refrigerator. Because the cheese will thicken when chilled, you may need to add more water to thin it out again.

VARIATIONS

Smoked Gouda Cheese Sauce: Add 1 teaspoon smoked paprika, 1⁄2 teaspoon garlic powder, and 1⁄2 teaspoon dried dill.

Pepperjack Cheese Sauce: Add 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, and 1 teaspoon red pepper flakes.

Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer 1⁄2 teaspoon dried thyme, 1⁄2 teaspoon dried parsley, 1⁄2 teaspoon dried oregano, and 1⁄2 teaspoon dried basil, but any blend will do.

Melty Cheese: Increase the water to 2/3 cup and add 1 tablespoon arrowroot powder or cornstarch for cheese that appears melty and browns when baked—for the main recipe or any of the variations. Transfer the cheese to a small pot and heat over medium heat for 3 to 4 minutes, stirring constantly, until thickened but still dripping slowly off a spoon. Pour it on top of whatever you're baking and follow the recipe's directions.

Cheese Spread: Use only 3 tablespoons water or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread.