BLT SUMMER ROLLS WITH AVOCADO

SERVES 8 ROLLS

Quick Bacon Crumbles (or 10 oz. vegan bacon of your choice)

1 small head romaine lettuce, separated into leaves, each leaf chopped in half width wise

2 to 3 Roma tomatoes, seeded and thinly sliced lengthwise

1 avocado, pitted, peeled, and sliced, optional

Eight 8-inch sheets rice paper

Avocado Ranch Dressing or Lemon Dill Aioli

NUTRITIONAL VALUES

Calories: 270kcal
Fat: 10.5g (6.2g S.Fat)
Carbs: 36.2g
Protein: 11g
Sugar: 15.1g
Sodium: 128mg

METHOD

Fill a large mixing bowl halfway with warm water. Make sure you have a clean surface to work on when preparing the rolls.

Dip a sheet of rice paper into the water, being careful not to get it too wet and removing it quickly before it becomes too soft. Place the paper on a clean surface, then place a few lettuce pieces in the center, going from side to side and leaving about an inch of space around the perimeter. Add a few slices of tomato, avocado (if using), and a few spoonful’s of bacon crumbles (or 2 or 3 slices if using sliced bacon).

Fold the paper's left and right sides over the filling. Take the edge of the paper closest to you and fold it completely over the filling, tucking it in with your fingers. Continue rolling until the roll is completely sealed. Rep with the rest of the ingredients. Serve with the Avocado Ranch Dressing or the Lemon Dill Aoli right away. These rolls are best eaten right away, but they will keep in an airtight container in the fridge for 5 to 6 hours.

VARIATIONS

If you don't like avocado, you can leave it out and replace the Avocado Ranch Dressing with a regular vegan ranch dressing or the Lemon Dill Aioli.

If your family isn't a fan of summer rolls, simply pile everything between two slices of bread for a sandwich. There will be no complaints

ARTICHOKE-KALE HUMMUS

SERVES 8 TO 12 PORTIONS

3 cups cooked chickpeas (or two 425g (15oz) cans, rinsed and drained)

1/4 cup lemon juice

3 tbsp. tahini (gluten-free if necessary)

3 garlic cloves

1 tsp. ground cumin

1 tsp. onion powder

1/4 tsp. cayenne pepper

Salt and black pepper to taste

3 cups packed chopped kale

One 14 to 15 oz. can artichoke hearts, rinsed, drained, and quartered if whole

Bread or crackers (gluten-free if necessary)

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 4.3g (1.3g S.Fat)
Carbs: 35.8g
Protein: 9g
Sugar: 12.1g
Sodium: 128mg

METHOD

In a food processor, combine the chickpeas, lemon juice, tahini, garlic, cumin, onion powder, and cayenne until smooth. Season with salt and pepper to taste. If the dip is too thick, add a tablespoon of water at a time until it reaches the desired consistency.

Pulse in the kale and artichoke hearts until fully incorporated but still chunky. Serve immediately with bread or crackers, or store in the refrigerator until ready to use. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

VARIATIONS

If you don't like hummus (and who doesn't? ), replace the chickpeas with black eyed peas and the tahini with olive oil.

Kale haters can substitute spinach, chard, or collard greens for the kale. Greens can be omitted entirely by those who dislike them.

CAULIFLOWER PARMIGIANA

SERVES 4 PORTIONS

COATING

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

3 tbsp. plain coconut yogurt (or soy yogurt; preferably unsweetened)

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. smoked paprika

1 cup vegan panko bread crumbs (gluten-free if necessary)

1/2 cup oat flour (certified gluten- free if necessary)

1/4 cup nutritional yeast

1 tsp. dried basil

1 tsp. dried oregano

Salt and black pepper to taste

Olive oil spray

3 cups Sun-Dried Tomato

Marinara Sauce (or store-bought vegan marinara sauce of your choice), warmed

Basic Cashew Cheese Sauce

1/2 cup chopped fresh basil

NUTRITIONAL VALUES

Calories: 175kcal
Fat: 4.2g (1.3g S.Fat)
Carbs: 40.8g
Protein: 17g
Sugar: 15.1g
Sodium: 126mg

METHOD

Preheat the oven to 450°F (230°C, or gas mark 8). Line a baking sheet with parchment paper or a silicone baking mat.

Hold one cauliflower upright on a cutting board and cut two 1 1/2-inch-thick slices from the center of the head (without removing the cauliflower's core/base). Repeat with the second head, resulting in four large slices. You can use the leftover cauliflower in other recipes, such as Cream of Mushroom Soup.

Combine the milk, yogurt, onion powder, garlic powder, and paprika in a large, shallow mixing bowl. Combine the bread crumbs, oat flour, nutritional yeast, dried basil, oregano, salt, and pepper in a second wide, shallow bowl.

Place a cauliflower steak in the milk mixture one at a time, flipping it to fully coat (use a spoon to drizzle the liquid over the steak to coat it fully, if necessary). Place the steak in the bread crumbs, gently turning to coat. As needed, pat the bread crumbs onto the steak. Place the steak on the baking sheet that has been prepared. After you've finished preparing each steak, coat the remaining cauliflower slices if serving.

Using a brush, liberally coat the tops of the steaks with olive oil. 20 minutes in the oven Remove from the oven, flip each steak gently, and re-spray with olive oil. Return to the oven and bake for an additional 20 minutes, or until golden and crispy.

Scoop some marinara sauce onto each plate to serve. Add a steak on top (along with a couple of other smaller pieces, if serving them). Drizzle with the cheese sauce and top with the fresh basil.

LASAGNA SOUP

SERVES 6 PORTIONS

1 tsp. olive oil

1 yellow onion, diced

3 garlic cloves, minced

11/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

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

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 tbsp. dried basil

2 tsp. dried oregano

1 tsp. dried parsley

Pinch of cayenne pepper

One 425g (15oz) can no-salt- added tomato sauce

One 425g (15oz) can no-salt- added crushed tomatoes

1 quart low-sodium vegetable broth

340g (12oz). lasagna noodles (gluten-free if necessary), broken in half

3 tbsp. nutritional yeast, optional

1 tbsp. lemon juice

Salt and black pepper to taste

3 cups loosely packed chopped fresh spinach

1 cup loosely packed chopped fresh basil Herbed Macadamia Ricotta

NUTRITIONAL VALUES

Calories: 268kcal
Fat: 8.9g (5.1g S.Fat)
Carbs: 45.8g
Protein: 17g
Sugar: 20.1g
Sodium: 126mg

METHOD

A large pot of water should be brought to a boil.

In a separate large pot, heat the olive oil over medium heat. Sauté the onion and garlic until the onion is translucent. Cook for about 5 minutes, stirring occasionally, until the chickpeas, mushrooms, zucchini, yellow squash, dried basil, oregano, parsley, and cayenne pepper are just tender. Combine the tomato sauce, tomatoes, and broth in a mixing bowl. Bring to a boil, then reduce to a low heat and continue to cook for about 10 minutes.

While the soup is simmering, prepare the lasagne noodles according to package directions, until al dente. Drain the noodles and toss them into the soup. Add the nutritional yeast (if using), lemon juice, salt, and pepper to taste. Remove from the heat and stir in the spinach and fresh basil. Serve immediately with a dollop of ricotta on top. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

SWEET POTATO SHEPHERD’S PIE

SERVES 6 PORTIONS

Olive oil spray

TOPPING

Olive oil spray

2lb (32 oz) sweet potatoes or yams, peeled and chopped

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

2 tbsp. olive oil

1 tbsp. nutritional yeast, optional

1/2 tsp. garlic powder

Salt and black pepper to taste

Pepita Parmesan

Chopped fresh rosemary

FILLING

1 tsp. olive oil

1 red onion, diced

2 garlic cloves, minced

2 large carrots, peeled and chopped

3 celery stalks, chopped

3 cups cooked great Northern beans (or two 15 oz. cans), rinsed and drained)

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

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh thyme

1/2 cup low-sodium vegetable broth

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

2 tbsp. no-salt-added tomato paste

1/4 cup chopped sun-dried tomatoes (rehydrated in water and drained, if necessary)

1/4 cup chopped pitted green olives

1 tbsp. lemon juice

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 270kcal
Fat: 2.6g (1.3g S.Fat)
Carbs: 65.9g
Protein: 16g
Sugar: 21.3g
Sodium: 216mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Spray an 8-inch square or 10-inch round baking dish lightly with olive oil. If you have a shallow Dutch oven or large cast-iron skillet, you can cook the filling in that first, then bake the casserole.

To make the topping, cover the sweet potatoes with water in a medium pot. Bring to a boil and cook for 8 to 10 minutes, or until a fork can easily be inserted. Remove from the heat and set aside to drain. Mash the potatoes with the milk, olive oil, nutritional yeast (if using), and garlic powder until smooth. Alternatively, a hand mixer or food processor can be used. Once smooth, season with salt and pepper.

Make the filling while the sweet potatoes are boiling: Heat the olive oil in a large, shallow oven-safe saucepan (or a Dutch oven or cast-iron skillet) over medium heat. Sauté the onion and garlic for 2 to 3 minutes, or until the onion is translucent. Cook for 3 minutes more after adding the carrots and celery. Combine the beans, mushrooms, rosemary, and thyme in a mixing bowl. Cook, stirring occasionally, for about 5 minutes.

In a cup or small bowl, whisk together the broth, liquid aminos, and tomato paste. Cook for 5 minutes more after adding the sun-dried tomatoes and olives to the vegetables. Remove from the heat and season with salt and pepper.

Filling should be poured into the prepared pan (or leave it in the Dutch oven). Cover the top with the mashed sweet potato. Garnish with Pepita Parmesan and rosemary. Bake for 15 minutes, or until the top is crisp and golden. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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.

HASH BROWN CASSEROLE (AKA COMPANY POTATOES)

SERVES 6 TO 8 PORTIONS

Olive oil spray

Cream of Mushroom Soup

3/4 cup plain coconut yogurt (or soy yogurt; preferably unsweetened)

1/2 cup nutritional yeast

3/4 cup sauerkraut

1/2 cup chopped yellow onion

One 567g (20oz) package frozen hash browns, thawed

3 1/2 cups vegan cornflakes (certified gluten-free if necessary)

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

NUTRITIONAL VALUES

Calories: 89kcal
Fat: 3.1g (1.1g S.Fat)
Carbs: 11.2g
Protein: 6.9g
Sugar: 1.2g
Sodium: 269mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray a 9 × 13-inch baking dish with olive oil.

In a large mixing bowl, combine the soup, yogurt, and nutritional yeast. Combine the sauerkraut, onion, and hash browns in a mixing bowl. Spread the mixture evenly in the prepared baking dish. 15 minutes in the oven

In a medium mixing bowl, combine the cornflakes and melted butter while the casserole bakes. After 15 minutes, sprinkle the cornflakes on top of the casserole and return to the oven. Bake for another 15 minutes, or until the casserole is bubbling and the cornflakes are crispy and golden. Remove from oven and set aside for 5 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

LEMONGRASS TOFU BANH MI

SERVES 2 LARGE OR 4 SMALL SANDWICHES WITH EXTRA SALAD

PICKLED CARROT & DAIKON SALAD

1 cup julienned carrot

1 cup julienned daikon radish

1 small jalapeño, sliced

1/2 cup water

1/4 cup rice vinegar

2 tbsp. agave syrup

1/4 tsp. salt

LEMONGRASS TOFU

One 14 oz. block extra firm tofu, drained and pressed for at least 30 minutes

4 lemongrass stalks, ends trimmed and outer leaves discarded, roughly chopped

1 garlic clove, minced

2 tbsp. water

2 tbsp. gluten-free tamari

1 tbsp. lemon juice

1 tsp. maple syrup

1 tsp. sriracha

1 tsp. liquid smoke

1 tbsp. coconut oil

2 tbsp. sesame seeds, optional

SRIRACHA AÏOLI

1/2 cup vegan mayonnaise

1 or 2 garlic cloves, minced and pressed

2 tbsp. lemon juice

1 tbsp. sriracha

SANDWICHES

1 long vegan baguette (or 2 large or 4 small vegan sandwich rolls; gluten- free if necessary), split horizontally

1 cup thinly sliced cucumber

Chopped fresh cilantro

Sliced jalapeño

Chopped green onions (green and white parts)

NUTRITIONAL VALUES

Calories: 3.73kcal
Fat: 25.6g (6.7g S.Fat)
Carbs: 31g
Protein: 2.5g
Sugar: 3.6g
Sodium: 826mg

METHOD

Make the salad a day ahead of time: In a large jar or other airtight container, combine the carrot and daikon with the jalapeno. In a large measuring cup, combine the water, vinegar, agave syrup, and salt. Cover with a tight- fitting lid after pouring the brine over the vegetables. Shake the container to thoroughly combine all of the ingredients, then refrigerate for at least 1 day. It will last for two weeks.

To make the lemongrass tofu: To make four rectangles, cut the tofu in half both ways. In a blender, combine the lemongrass, garlic, water, tamari, lemon juice, maple syrup, sriracha, and liquid smoke. Blend until completely smooth. If necessary, add a tablespoon of water at a time to thin it out into a sauce. Fill an 8 x 8-inch baking dish halfway with the batter. Place the tofu rectangles in the baking dish and turn to coat both sides with the marinade. Allow the tofu to marinate for 20 minutes, flipping it halfway through.

Make the aoli while the tofu is marinating: In a small cup or bowl, combine all of the ingredients and stir until well combined.

Heat the coconut oil in a large frying pan, preferably cast iron, over medium heat after the tofu has finished marinating. Cook for 2 to 3 minutes per side, or until the tofu rectangles have a crispy, golden exterior. Drizzle in half of the remaining marinade and cook the tofu for 1 minute more, or until the liquid is absorbed. Cook until the liquid has been absorbed, then flip the tofu and add the remaining marinade. Toss in the sesame seeds until evenly coated. Take the pan off the heat.

Remove the rounded ends of the baguette and cut it in half to make two large sandwiches or four small sandwiches.

To assemble each sandwich: On the bottom half of the bread, spread aioli. Place a few cucumber slices on top of the aioli, then top with the tofu. (Use two pieces of tofu if making two large sandwiches.) Use one piece per sandwich if you're making four small sandwiches.) Tofu should be topped with carrot and daikon salad, cilantro, jalapeno, and green onions. Serve right away. Refrigerate the sandwich in an airtight container for up to 5 hours before serving. Tofu can be stored in an airtight container in the fridge for 4 to 5 days.

CHICKENLESS SALAD SANDWICH

SERVES 4 SANDWICHES

1/2 cup low-sodium “no-chicken” flavored vegetable broth (or regular low-sodium vegetable broth)

1/4 cup liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1 tsp. dried thyme

1/2 tsp. dried marjoram

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. liquid smoke

One 397g (14oz) block extra firm tofu, drained and pressed for 1 hour

1/3 cup vegan mayonnaise

1 tsp. Dijon mustard (gluten-free if necessary)

1 tsp. dried dill

2 celery stalks, halved lengthwise and finely chopped

1/4 small yellow onion, diced

Salt and black pepper to taste Lettuce

Sliced tomato

8 vegan bread slices (or 4 vegan sandwich rolls; gluten-free if necessary)

NUTRITIONAL VALUES

Calories: 196kcal
Fat: 7.1g (0g S.Fat)
Carbs: 31.7g
Protein: 7.1g
Sugar: 4.3g
Sodium: 427mg

METHOD

In an 8-inch baking dish, combine the broth, liquid aminos, thyme, marjoram, garlic powder, onion powder, paprika, and liquid smoke. Toss the tofu cubes in the marinade until well coated. Marinate the tofu for 20 minutes, tossing once or twice to distribute the marinade evenly.

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat. Scoop and spread the tofu onto the prepared baking sheet with a slotted spoon. Bake for 30 minutes, or until crisp and golden brown, tossing once halfway through. Remove the tofu from the oven and set aside for 5 minutes to cool.

In a large mixing bowl, combine the mayonnaise, mustard, and dill. Stir in the celery, onion, and tofu until well combined. Season with salt and pepper to taste. You can eat it right away or chill it for a few minutes before serving to allow the flavors to blend. The salad can be made up to 2 days ahead of time.

Place some lettuce and sliced tomato on one bread slice to make each sandwich (or the bottom half of a roll). Top with another slice of bread or the top of the roll and a large pile of salad. Serve immediately, or refrigerate the sandwiches in an airtight container for up to 5 hours.

THE AVOCADO MELT

SERVES 2 SANDWICHES

4 bread slices (gluten-free if necessary)

Vegan butter (soy-free if necessary)

1 avocado, pitted, peeled, and sliced

Salt and black pepper to taste

1/2 batch Basic Cashew Cheese Sauce, Melty Variation

Optional add-ins: Quick Bacon Crumbles, Pickled Red Cabbage & Onion Relish, sliced tomatoes, chopped green onions

Vegan mayonnaise (soy-free if necessary)

NUTRITIONAL VALUES

Calories: 336kcal
Fat: 28.2g (5.3g S.Fat)
Carbs: 20.3g
Protein: 3.3g
Sugar: 1.7g
Sodium: 251mg

METHOD

Preheat the broiler.

Toast the bread on a medium setting in a toaster—you don't want it to get too toasted. Butter the toast lightly. Distribute half of the avocado slices between two slices of toast. Put them on a baking sheet. Season the avocado with salt and pepper. Drizzle or dollop on top of the cheese sauce. Broil the baking sheet for about 2 minutes, or until the cheese is lightly browned. Remove from the oven and sprinkle with your desired toppings (if using). Place the remaining slices of toast on top of the sandwiches and spread with mayonnaise. Serve right away.

RECIPE NOTES

Heat the cheese sauce just before putting the sandwiches in the oven.