ROASTED RED PEPPER HUMMUS CUCUMBER CUPS

SERVES 30 CUCUMBER CUPS

ROASTED RED PEPPER

HUMMUS

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

1/2 cup chopped roasted red peppers

2 garlic cloves

3 tbsp. tahini (gluten-free if necessary)

3 tbsp. lemon juice

1/2 tsp. smoked paprika

Pinch of cayenne pepper

Salt and black pepper to taste

CUCUMBER CUPS

4 English cucumbers

Smoked paprika for dusting

Chives, sliced into 1-inch pieces

NUTRITIONAL VALUES

Calories: 60kcal
Fat: 3.5g (0.6g S.Fat)
Carbs: 5.4g
Protein: 1.3g
Sugar: 0.7g
Sodium: 106mg

METHOD

To make the hummus: In a food processor, combine the ingredients and process until smooth, pausing to scrape the sides as needed. You may need to add water to help smooth it out along the way, but you want a thick hummus. Place the hummus in a pastry bag or a large resealable plastic bag with a cut corner. Refrigerate until ready to use.

Cucumbers should have their ends trimmed. Peel strips of skin from the cucumbers' sides to create a striped pattern. You can also choose to peel them completely or not at all. Cucumbers, cut into 1-inch sections Hollow out the insides of the cucumbers with a melon baller or a teaspoon, leaving a thick section at one end so the "cup" has a bottom. Arrange the cups on a plate or platter.

Fill each cup halfway with hummus, piling some on top. Dust the tops with paprika and top with 1 or 2 chive pieces. Refrigerate for up to 1 hour, or until ready to serve. Refrigerate leftover hummus in an airtight container for 4 to 5 days.

AVOCADO & HEARTS OF PALM TEA SANDWICHES

SERVES 16 SANDWICHES

2 avocados, pitted

2 tsp. lemon juice

1/2 cup finely chopped hearts of palm

Salt and black pepper to taste

8 vegan bread slices (gluten-free if necessary)

2 tbsp. chopped fresh parsley

1 cup very thinly sliced radishes

NUTRITIONAL VALUES

Calories: 88kcal
Fat: 5.5g (1.1g S.Fat)
Carbs: 8.4g
Protein: 1.6g
Sugar: 0.7g
Sodium: 106mg

METHOD

Mash the avocado flesh in a medium bowl until mostly smooth. Combine the lemon juice, hearts of palm, salt, and pepper in a mixing bowl.

Spread the avocado mixture on 4 slices of bread. Top with radish slices and sprinkle with parsley. Place another piece of bread on top of each.

Cut the crusts off each sandwich with a bread knife, then slice each sandwich into four triangles or squares. Serve immediately or store the sandwiches in an airtight container in the refrigerator for up to 3 hours before serving.

RECIPE NOTES

If you lightly toast gluten-free bread before using it, it sometimes tastes better and doesn't dry out as much.

CILANTRO CHILE ALMOND DIP

SERVES 1 3/4 CUPS

1 cup raw almonds, soaked in warm water for at least 1 hour and drained, water reserved

1 cup reserved soaking water

1 cup roughly chopped fresh cilantro

1/4 cup canned diced green chiles

1/4 cup lime juice

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

2 tbsp. chopped yellow onion

4 tsp. nutritional yeast

2 tsp. chopped garlic

1 tsp. ground cumin

A few pinches of cayenne pepper

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 321kcal
Fat: 24.4g (1.9g S.Fat)
Carbs: 17.6g
Protein: 13.6g
Sugar: 3.5g
Sodium: 127mg

METHOD

In a high-speed blender or food processor, combine all the ingredients and blend until smooth and creamy. Refrigerate for 1 hour before serving in an airtight container. As it cools, the dip should thicken. It will keep in the fridge for 2 to 3 days in an airtight container.

PIZZADILLAS

SERVES 2 TO 4 PORTIONS

2 cups sliced fresh cremini mushrooms (or button mushrooms)

1 cup sliced green or red bell pepper

1/2 cup sliced red onion

2 cups loosely packed fresh spinach leaves

Salt and black pepper to taste

4 large flour tortillas (see Variation for making these gluten- free)

2 cups Pizza Sauce; or store- bought vegan pizza or marinara sauce)

1/2 cup sliced pitted black olives

Basic Cashew Cheese Sauce

Olive oil spray

NUTRITIONAL VALUES

Calories: 229kcal
Fat: 4.8g (0.8g S.Fat)
Carbs: 41.9g
Protein: 7.1g
Sugar: 9.3g
Sodium: 844mg

METHOD

Melt butter in a large frying pan over medium heat. Cook until the mushrooms, bell pepper, and onion are tender, about 3 to 4 minutes. Cook until the spinach is just starting to wilt. Remove from the heat and season with salt and pepper to taste. Transfer to a mixing bowl. Remove the frying pan from the heat.

Make a tortilla. Half of the sandwich should be topped with tomato sauce. Top with a quarter of the vegetables and a few black olives. Drizzle about 3 tbsp. cheese sauce on top and fold the tortilla over. Rep with the rest of the ingredients.

Melt the butter in a frying pan over medium heat. Spray the pan with olive oil and place two quesadillas in it. Olive oil should be sprayed on the tops of the quesadillas. When the bottom is golden, flip the quesadillas and cook for another 2 to 3 minutes, or until both sides are crispy and golden. Cover them with aluminum foil and place them on a plate. Rep with the rest of the quesadillas. Slice and serve immediately, with a light drizzle of the cheese sauce on top and extra pizza sauce for dipping.

VARIATIONS

You'll need some large gluten-free tortillas to make these gluten-free. The method will be slightly different because these tend to break when folded. Spread the pizza sauce, toppings, and cheese sauce over the entire tortilla, not just half of it. Top with another tortilla and cook as in step 3, making a total of two. Slice as you would a regular pizza.

CHICKPEA-AVOCADO TAQUITOS

SERVES 8 TAQUITOS

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

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

1 avocado, pitted

2 1/2 tbsp. lime juice

2 green onions, chopped (green and white parts)

1 1/2 tbsp. plain vegan yogurt (or mayonnaise; soy-free if necessary), optional, to add creaminess

1/2 tsp. ancho chile powder

1/2 tsp. garlic powder

Salt and black pepper to taste

8 corn tortillas (see Tip)

Olive oil spray

Salsa or dip of your choice

NUTRITIONAL VALUES

Calories: 135kcal
Fat: 21.1g (4.2g S.Fat)
Carbs: 16.7g
Protein: 15.9g
Sugar: 5.7g
Sodium: 321mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.

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. Remove from the heat and set aside for 2 to 3 minutes to cool. Mash the chickpeas into small pieces with a potato masher or pastry cutter.

Mash the avocado flesh in a large mixing bowl until smooth but slightly chunky. Combine the chickpeas, lime juice, green onions, yogurt (if using), ancho chile powder, garlic powder, salt, and pepper in a large mixing bowl. Stir everything together until it's smooth.

Warm the tortillas in a frying pan over medium heat for 30 seconds on each side, or until soft and pliable. Stack them on a plate and cover with aluminum foil while you finish the rest of the food.

Spread about 3 tbsp of the avocado mixture down the center of 1 tortilla. Roll the dough into a tube and place it on the prepared baking sheet, seam side down. Rep with the rest of the tortillas and filling.

Bake the taquitos for 10 minutes, sprayed with olive oil. Flip the taquitos, respray with olive oil, and bake for 10 minutes, or until crispy. Serve immediately with a dip or salsa of your choice.

VARIATIONS

Taquitos can be filled with a variety of different ingredients. Jackfruit Carnitas, 15-Minute Refried Beans with Pepperjack Cheese Sauce, Tempeh Sloppy Joes, or even Scrambled Tofu are all delicious options.

RECIPE NOTES

These taquitos are best made with thin corn tortillas. Avoid ones that say "handmade," as they are generally thicker and more likely to crack when rolled up.

CHEESY SPICED POPCORN

SERVES 4 TO 6 PORTIONS

3 tbsp. nutritional yeast

2 tsp. chili powder

1/2 tsp. garlic powder

A few pinches of cayenne pepper

2 tbsp. sunflower oil (or canola oil)

1/2 cup popcorn kernels

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

Salt to taste

NUTRITIONAL VALUES

Calories: 141kcal
Fat: 11.1g (1.3g S.Fat)
Carbs: 6.7g
Protein: 5.9g
Sugar: 0.7g
Sodium: 96mg

METHOD

Combine the nutritional yeast, chili powder, garlic powder, and cayenne pepper in a small cup or bowl. Place aside.

In a large pot, heat the oil and 3 popcorn kernels over medium-high heat. When the kernels have popped, add the remaining kernels, cover the pot, shake it a few times, and return to the heat. When the popping starts, shake it every 3 to 5 seconds until the popping stops. Remove from the heat and leave to cool.

Cover the pot again and shake to coat the popcorn with the melted butter. Uncover the pot and stir in the nutritional yeast mixture. Replace the lid and shake to coat. Uncover the pot and season with salt. Serve right away.

JALAPEÑO POPPER BITES

SERVES 16 TO 18 POPPERS

2 cups cooked quinoa

1 cup corn flour (certified gluten- free if necessary), plus more if needed

3 or 4 small jalapeños, seeded and chopped

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

2 tbsp. lime juice

2 tbsp. vegan cream cheese or mayonnaise (soy-free if necessary)

3 tbsp. nutritional yeast

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. smoked paprika

Salt and black pepper to taste

Sunflower or canola oil for frying

Salsa

NUTRITIONAL VALUES

Calories: 241kcal
Fat: 16g (1.3g S.Fat)
Carbs: 20.9g
Protein: 4.5g
Sugar: 0.3g
Sodium: 17mg

METHOD

In a large mixing bowl, combine the quinoa, corn flour, jalapeos, milk, lime juice, cream cheese or mayonnaise, nutritional yeast, cumin, coriander, and paprika. It should be moist and hold together when squeezed, but not sticky as batter. If it's too wet, add a tablespoon of corn flour at a time until it's the right consistency. Season with salt and pepper.

Use parchment paper or a silicone baking mat to line a baking sheet. Scoop 2 tablespoons of the mixture into your hand and roll it into a ball. Place on the baking sheet that has been prepared. Repeat with the rest of the mixture.

Over medium heat, heat a large frying pan, preferably cast iron. Heat for 2 to 3 minutes with enough oil to coat the bottom. It is critical to allow enough time for the oil to heat. (If the oil isn't hot enough, the bites will fall apart.) By adding a pinch of dough to the pan, you can see if it's hot enough. The oil is ready when it sputters and sizzles. Paper towels should be used to line a plate.

Place 5 or 6 bites in the pan and cook for 3 to 4 minutes, until golden and firm, flipping every 30 seconds or so to ensure even cooking on all sides. Transfer them to a plate with a slotted spoon, then top with more paper towels to absorb any excess oil. Rep with the rest of the bites, adding more oil to the pan as needed (allow the oil to heat each time you add more). Serve warm, with salsa on the side. These are best eaten on the same day, but they can be stored in an airtight container in the fridge for 1 to 2 days.

VARIATIONS

Replace half or all of the milk in these poppers with hot sauce to make them extra spicy.

To bake the poppers instead of frying them, preheat the oven to 375oF (190oC), place the poppers on a baking sheet lined with parchment paper or a silicone baking mat, and bake for 30 minutes, flipping once halfway through.

BUFFALO CAULIFLOWER WINGS WITH BLUE CHEESE DIP

SERVES 4 PORTIONS, WITH EXTRA DIP

BUFFALO CAULIFLOWER

Olive oil spray

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

1 cup chickpea flour

2 tbsp. cornmeal (gluten-free if necessary)

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

1 large or 2 small heads cauliflower (2 lb.), broken into florets

1 cup hot sauce

2 tbsp. apple cider vinegar

1 tbsp. no-salt-added tomato paste

1 tbsp. maple syrup

BLUE CHEESE DIP

1/2 cup plain coconut yogurt (or soy yogurt; unsweetened)

1/2 cup vegan mayonnaise

2 tbsp. white wine vinegar

1/2 tsp. vegan Worcestershire sauce (gluten-free if necessary)

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. dried marjoram

1/4 tsp. dried oregano

Half a 14 oz. block extra firm tofu, drained and crumbled

Black pepper to taste

NUTRITIONAL VALUES

Calories: 228kcal
Fat: 10.7g (3.6g S.Fat)
Carbs: 10.6g
Protein: 9.6g
Sugar: 8.9g
Sodium: 156mg

METHOD

Preheat the oven to 450°F (230°C, or gas mark 8). Lightly spray a 9 × 13-inch baking dish with olive oil.

To make the cauliflower: In a large mixing bowl, combine the milk, chickpea flour, cornmeal, garlic powder, and paprika. Place one cauliflower floret at a time in the prepared baking dish and dredge in the mixture. 20 minutes in the oven

In a cup or small bowl, combine the hot sauce, apple cider vinegar, tomato paste, and maple syrup while the cauliflower bakes.

Remove the cauliflower from the oven and loosen any florets that have stuck to the baking dish with a spatula. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for an additional 7 to 8 minutes, or until the hot sauce has thickened and caramelized.

Make the dip while the cauliflower is baking for the second time: In a medium mixing bowl, combine the yogurt, mayonnaise, white wine vinegar, Worcestershire sauce, salt, garlic powder, onion powder, marjoram, and oregano. Fold in the tofu once everything is combined. Taste and season with pepper as needed.

Serve the cauliflower with the dip right away. Refrigerate leftovers in airtight containers for 2 to 3 days.

CREAMY ROASTED GARLIC-TOMATO SOUP WITH GRILLED CHEESE CROUTONS

SERVES

SOUP

3 to 4 lb. Roma tomatoes, halved lengthwise

1 tsp. olive oil, plus more for roasting

Salt and black pepper to taste

1 small garlic head (see Variation)

1 sweet onion, diced

One 6 oz. can no-salt-added tomato paste

2 tbsp. coconut sugar (or brown sugar)

2 tbsp. white wine vinegar

2 tsp. dried basil

1 tsp. dried oregano

3 cups low-sodium vegetable broth

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

1 tbsp. nutritional yeast, optional

2 to 3 tbsp. chopped fresh basil, optional

CROUTONS

4 vegan sandwich bread slices (gluten-free if necessary)

Basic Cashew Cheese Sauce, Melty Variation

Vegan butter (soy-free if necessary)

NUTRITIONAL VALUES

Calories: 156kcal
Fat: 5.2g (3.2g S.Fat)
Carbs: 19.6g
Protein: 8g
Sugar: 1.6g
Sodium: 452mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line one or two baking sheets with parchment paper or silicone baking mats. Place the tomato halves, cut side up, on the baking sheet(s). Drizzle with olive oil and season with salt and pepper to taste.

Trim the top of the garlic head so that all of the cloves are visible. Place the head on a sheet of aluminium foil and drizzle with olive oil, salt, and pepper. Wrap the foil tightly around the head to completely encase it. Cook for about 40 minutes, or until the garlic is soft and the tomatoes are slightly charred. Take the dish out of the oven. Allow the garlic to cool before unwrapping it. Set aside the tomatoes.

While the garlic cools, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté the onion until it is translucent. Place in a blender.

When the garlic is cool enough to handle, squeeze each clove over a small plate or bowl to release the garlic. Combine the garlic, onions, roasted tomatoes, tomato paste, sugar, vinegar, dried basil, and oregano in a blender. Blend until completely smooth.

Bring the tomato mixture and broth to a boil in a large pot. Reduce to a low heat and cook, stirring occasionally, for about 15 minutes, or until heated through and slightly thickened. Cook for another 5 minutes after adding the milk and nutritional yeast (if using). Reduce the heat to low and cover the soup to keep it warm.

Make the croutons while the soup is simmering: Place two slices of bread on a plate, spread with cheese, and top with another slice of bread. On the outsides of each sandwich, spread butter. Preheat a frying pan over medium heat, preferably cast iron. Place both sandwiches in the pan and cook for 2 to 3 minutes per side, or until crispy and golden on both sides. Remove the sandwiches from the oven and cut them into six squares.

Spoon the soup into bowls and top with a sprinkle of fresh basil (if using) and 3 or 4 grilled cheese croutons per serving (or serve them on the side and add them as you eat). Serve right away. Leftover soup can be stored in an airtight container in the refrigerator for 3 to 4 days.

VARIATIONS

If your family isn't a fan of garlic, you can completely exclude it.

CAULIFLOWER ALFREDO BAKED ZITI

SERVES 6 TO 8 PORTIONS

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

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

3 cups low-sodium vegetable broth

1lb (16oz) ziti or penne pasta (gluten-free if necessary)

1 cup raw cashews, soaked in warm water for at least 30 minutes and drained, water discarded

2 cups unsweetened non-dairy milk (soy-free if necessary)

1/4 cup nutritional yeast

1/4 cup vegan white wine

3 tbsp. olive oil

3 tbsp. lemon juice

2 tsp. white soy miso (or chickpea miso)

2 tsp. onion powder

2 tsp. garlic powder

1/4 tsp. ground nutmeg

Salt and black pepper to taste

Pepita Parmesan

NUTRITIONAL VALUES

Calories: 176kcal
Fat: 2.1g (1.3g S.Fat)
Carbs: 10.6g
Protein: 2g
Sugar: 9.1g
Sodium: 156mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Spray a 9 x 13-inch baking dish lightly with olive oil. A large pot of water should be brought to a boil.

In a medium pot, combine the cauliflower and broth, cover, and bring to a boil. Reduce to a low heat, cover, and cook for 10 minutes, or until the cauliflower is tender. Take the pan off the heat.

Cook the pasta according to package directions until it is al dente. Drain. Set aside in a large mixing bowl.

While the pasta is cooking, scoop the cauliflower into a blender with a slotted spoon. (Reserve the broth for another use.) Combine the cashews, milk, nutritional yeast, wine, oil, lemon juice, miso, onion powder, garlic powder, nutmeg, salt, and pepper in a mixing bowl. Blend until completely smooth.

Toss the pasta with the sauce. Pour into the prepared baking dish after stirring until combined. Bake for 20 minutes, then top with the Pepita Parmesan. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

VARIATIONS

Sautéed mushrooms, caramelized onions, steamed broccoli, or cooked greens can all be added to add flavor or texture.

PERFECT ROASTED POTATOES

SERVES 4 TO 6 PORTIONS

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

2lb (32oz) Yukon gold potatoes, peeled and chopped into 1-inch cubes

4 tbsp. vegan butter (soy-free if necessary), melted (or 1/4 cup olive oil)

2 tsp. garlic powder

2 tsp. dried thyme or rosemary

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 71kcal
Fat: 0.2g (0.1g S.Fat)
Carbs: 16.6g
Protein: 3g
Sugar: 0.9g
Sodium: 15mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Spray two baking sheets lightly with olive oil.

Fill a medium pot halfway with water and add the potatoes. Bring to a boil and cook for 5 to 6 minutes, or until the vegetables are tender. Drain.

Place the potatoes on the baking sheets in a single layer. Use a spatula to gently squish each one. Distribute the butter over the potatoes. Top with the garlic powder, thyme, salt, and pepper. Toss to coat, then spread them out again, making sure no pieces touch. Cook for 40 minutes, flipping halfway through. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

VARIATIONS

If garlic powder, thyme, or rosemary aren't your thing, feel free to experiment with other seasonings.

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.