PEANUT BUTTER CHOCOLATE SEEDBALLS

SERVES 16 BALLS

454g (16oz) dairy-free chocolate chips

1⁄2 cup creamy peanut butter

1⁄2 cup raw shelled hempseed

1⁄2 cup unsweetened shredded coconut

1 cup sunflower seed kernels, pulsed fine in a mini food processor, divided

NUTRITIONAL VALUES

Calories: 281kcal
Fat: 18.9g (6.7g S.Fat)
Carbs: 22.8g
Protein: 6.2g
Sugar: 10.7g
Sodium: 166mg

METHOD

In a double boiler, melt the chocolate. Mix in the peanut butter thoroughly. Remove from the heat and stir in the hempseed, shredded coconut, and 1/2 cup sunflower seeds. Refrigerate the dough for 30 minutes, or until it is firm enough to scoop with a small cookie scoop.

Remove the dough from the refrigerator and divide it into 48 balls. You can smooth them out with your palms to make smoother balls. Roll them in the remaining pulsed sunflower seeds while they are still warm from rolling.

These will last about 3 weeks in the fridge and 6 months in the freezer.

CHOCOLATE SUNFLOWER PROTEIN COOKIES

SERVES 12 COOKIES

1 cup dairy-free butter

3⁄4 cup plus 2 tbsp coconut sugar

2 tbsp ground chia seeds

2 1⁄4 cups whole wheat pastry flour

1⁄4 cup protein powder

1 tsp baking soda

1⁄2 tsp baking powder

1⁄4 tsp salt

1 tsp vanilla extract

1 cup dairy-free chocolate chips

1⁄4 cup sunflower seed kernels

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5). Cut parchment paper to fit on a baking sheet. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar for 5 minutes on medium-low speed.

Meanwhile, combine ground chia seeds and 6 tbsp water in a mixing bowl and set aside.

In a medium mixing bowl, combine the flour, protein powder, baking soda, baking powder, and salt.

Combine the vanilla and chia extracts with the butter mixture. Mix until well combined. Mix in a little of the flour mixture at a time. Mix in the chocolate chips and sunflower seeds on low speed.

Form into round balls and place about 2 inches apart on the prepared baking sheet. Flatten to a thickness of about 1/2 inch. Bake for 8–9 minutes in the oven

Allow to cool on a wire rack.

CHOCOLATE CAKE MUNCH COOKIES

SERVES 12 COOKIES

1⁄2 cup dairy-free butter, softened

1 cup coconut sugar

1 tbsp chia seeds or ground chia seeds

3⁄4 cup soy milk

1 tsp vanilla

2 cups whole wheat flour

1⁄4 cup protein powder

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1⁄2 cup cocoa powder

1 cup walnuts, chopped

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

In the bowl of a stand mixer, combine the butter and sugar. For 5 minutes, mix on medium speed.

Meanwhile, combine the chia seeds with 3 tablespoons water.

Mix the chia mixture, milk, and vanilla into the butter on medium speed. In a medium mixing bowl, combine the flour, protein powder, baking powder, baking soda, salt, and cocoa. Combine thoroughly.

Turn the mixer to medium and gradually add the dry mixture. Mix in the walnuts on low speed until combined. Refrigerate the mixture for at least one hour and up to overnight.

Preheat the oven to 400°F (200°C, or gas mark 6) about 15 minutes before you're ready to bake the cookies. Cut a piece of parchment paper to fit a baking sheet. Place aside.

2 inches apart, place heaping tbsp on prepared cookie sheet. Roll into balls and flatten with the bottom of a measuring cup or other strong material by about half. They bake up to be quite thick. Bake for 8 minutes in the oven.

Allow to cool on a wire rack.

CHOCOLATE CHIP BANANA BREAD PROTEIN COOKIES

SERVES 12 COOKIES

2 tbsp chia seeds or ground chia seeds

1 cup whole wheat flour

1⁄2 cup almond flour

1⁄2 cup flaxseed meal

2 tbsp protein powder

1⁄2 tsp baking soda

1⁄2 tsp salt

3⁄4 cup dairy-free butter

2⁄3 cup coconut sugar

1⁄3 cup organic light brown sugar, packed

1 tsp vanilla extract

1⁄2 cup banana, mashed (1 medium banana)

1 cup dairy-free chocolate chips

NUTRITIONAL VALUES

Calories: 47kcal
Fat: 2.9g (1.9g S.Fat)
Carbs: 3.7g
Protein: 1.8g
Sugar: 0.8g
Sodium: 272mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Cut parchment paper to fit on a baking sheet. Set aside.

Set aside the chia seeds and 6 tbsp water.

In a large mixing bowl, combine both flours, the flaxseed, protein powder, baking soda, and salt. Place aside.

In the bowl of a stand mixer, combine the butter and both sugars. For 5 minutes, mix on medium speed. Turn off the mixer and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients until they are just combined. Remove the mixing bowl from the oven and fold in the chocolate chips.

Place heaping tablespoons on a cookie sheet 2 inches apart and flatten with the bottom of a glass to about 1/2 inch thickness.

Bake for 12 minutes. Cool on a wire rack.

ORANGE CRANBERRY POWER COOKIES

SERVES 12 COOKIES

1 cup dairy-free butter, softened

1 cup coconut sugar

1⁄3 cup orange juice

2 tsp organic vanilla extract

1 1⁄2 cups whole wheat flour

2 tbsp protein powder

1 tsp baking powder

1⁄4 tsp baking soda

1 cup old-fashioned oats

1 cup dairy-free chocolate chips

1 cup walnuts, chopped

1 cup dried cranberries

NUTRITIONAL VALUES

Calories: 376kcal
Fat: 9.4g (1.2g S.Fat)
Carbs: 58.7g
Protein: 13.5g
Sugar: 4.5g
Sodium: 66mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5).

In the bowl of a stand mixer, cream together the butter and sugar. Combine the orange juice and vanilla extract in a mixing bowl. Combine thoroughly.

In a medium mixing bowl, combine the flour, protein powder, baking powder, and baking soda. Combine the dry and wet ingredients in a mixing bowl. Mix on medium speed until thoroughly combined. Combine the oats, chocolate chips, walnuts, and cranberries in a mixing bowl. On low speed, combine all ingredients.

On an ungreased baking sheet, place heaping tbsp about 2 inches apart. These are substantial cookies. They spread to a diameter of 3 to 4 inches. 10 to 11 minutes in the oven

Allow to cool for a minute before transferring to a wire rack to cool completely.

RICH CHOCOLATE ENERGY COOKIES

SERVES 12 COOKIES

1⁄2 cup dairy-free butter, softened

1 cup coconut sugar

1 tbsp chia seeds or ground chia seeds

2 cups (12 ounces) dairy-free chocolate chips, divided

1 tbsp instant coffee

1 1⁄4 cups whole wheat flour

1⁄2 tsp baking soda

1 tsp baking powder

1⁄2 tsp salt

2 tbsp raw shelled hempseed

1 cup walnuts, chopped

NUTRITIONAL VALUES

Calories: 92kcal
Fat: 4.9g (2.5g S.Fat)
Carbs: 4.8g
Protein: 8.4g
Sugar: 2.1g
Sodium: 343mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Cut parchment paper to fit on a baking sheet. Set aside.

In the bowl of a stand mixer, combine the butter and sugar. 5 minutes on medium speed, or until light and fluffy

Set aside the chia seeds with 3 tbsp water.

Melt 1/2 cup chocolate chips in the microwave or over a double boiler. Set aside to cool for a few minutes.

2 tbsp water, 2 tbsp instant coffee Remove from heat and set aside to cool.

In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Hand-mix thoroughly.

In the stand mixer bowl, combine the prepared chia seed mixture and melted chocolate. On medium speed, thoroughly combine all ingredients. Mix in the flour mixture until it is just combined. Fold in the remaining chocolate chips, hempseed, and walnuts in the mixing bowl. Combine thoroughly.

Drop by large heaping tbsp onto the prepared cookie sheet, 2 inches apart, and flatten slightly. Bake for 12 minutes in the oven.

Cool on a wire rack

PACKED PEANUT OATMEAL COOKIES

SERVES 12 COOKIES

1 tbsp chia seeds or ground chia seeds

1 cups whole wheat flour

1 tsp baking powder

1 1⁄2 cups old-fashioned oats

2 tbsp vanilla protein powder

1⁄2 cup dairy-free butter

1 cup coconut sugar

1⁄2 cup dairy-free cream cheese, softened

1 tsp vanilla extract

1 banana

1 cup peanuts, chopped

NUTRITIONAL VALUES

Calories: 334kcal
Fat: 12.3g (2.7g S.Fat)
Carbs: 43.9g
Protein: 13.7g
Sugar: 4.5g
Sodium: 77mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Cut parchment paper to fit on a baking sheet. Set aside.

Set aside the chia seeds with 3 tbsp water.

In a large mixing bowl, combine the flour, baking powder, oats, and protein powder. Place aside.

In the bowl of a stand mixer, combine the butter and sugar. For 5 minutes, cream on medium-low speed. Mix in the cream cheese thoroughly. Remove the beater and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients and peanuts until just combined.

Dollop dollops 2 inches apart on a cookie sheet and flatten with the bottom of a glass to about 1/2-inch thick. Bake for 11 minutes in the oven.

Remove from the oven then put on a wire rack, let it cool.

PEANUT BUTTER SNACK SQUARES

SERVES 8 PORTIONS

1⁄2 cup coconut sugar

1 cup creamy peanut butter

1 tsp vanilla extract

3⁄4 cup whole wheat flour

1⁄4 cup garbanzo flour

1 tsp baking soda

1⁄2 tsp baking powder

1 cup old-fashioned oats

1⁄2 cup dairy-free milk

1⁄2 cup peanuts

1⁄2 cup dates, pitted and chopped small

NUTRITIONAL VALUES

Calories: 56kcal
Fat: 2.9g (2g S.Fat)
Carbs: 5.2g
Protein: 4.1g
Sugar: 2.6g
Sodium: 138mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly grease an 8-inch square baking dish.

5 minutes with a hand or stand mixer on medium speed, combine the sugar and peanut butter. Mix in the vanilla extract. On medium speed, combine the flours, baking soda, and baking powder. Mix in the oats for a few seconds. This will be difficult. Mix in the milk on medium until just combined.

Fold in the peanuts and dates until everything is well combined.

You can lightly press the dough into the prepared dish with your hands. Bake for 15–20 minutes, or until the top is lightly golden brown.

Allow to cool on a wire rack. Refrigerate after cutting into sixteen squares.

MIXED BAG CHOCOLATE WALNUT PROTEIN BARS

SERVES 8 BARS

3 tbsp peanut butter

3 tbsp maple syrup

1 1⁄2 tbsp coconut oil

1 tbsp ground chia seeds

1 1⁄4 cups quick-cooking oats

1⁄2 cup walnuts

1⁄2 cup dairy-free chocolate chips

1⁄3 cup coconut sugar

1⁄4 cup raw shelled hempseed

3 tbsp protein powder

1⁄2 tsp ground cinnamon

1⁄4 tsp salt

NUTRITIONAL VALUES

Calories: 379kcal
Fat: 22.2g (10.2g S.Fat)
Carbs: 30.3g
Protein: 17.1g
Sugar: 6.4g
Sodium: 133mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4).

Prepare an 8-inch square baking dish by lining the sides on two opposite ends with parchment paper. Just the sides, not the top. This facilitates removal.

In a small saucepan, combine the peanut butter, maple syrup, and coconut oil. Melt the peanut butter in a saucepan over low heat, stirring constantly. Remove from heat and set aside to cool for a few minutes.

Set aside the ground chia seeds and 3 tbsp water in a small bowl.

In a large mixing bowl, combine the oats, walnuts, chocolate chips, sugar, hempseed, protein powder, cinnamon, and salt. Combine thoroughly. Mix the chia and peanut butter mixtures into the dry ingredients until well combined.

Pour the mixture into the prepared dish and press it down with your fingers to firm it up and press it into all corners.

30–35 minutes in the oven Don't overbake the bars because they will harden as they cool.

Allow to cool on a wire rack. Grab the extra parchment paper on the opposite ends of the dish and lift to remove. Place on a cutting board and slice into 2 inch wide bars, then in half at 4 inches long.

AMAZING LENTIL ENERGY BALLS

SERVES 9 BALLS

1⁄2 cup lentils

1⁄2 cup dairy-free chocolate chips

2 cups quick-cooking oats

1⁄4 cup sunflower seed kernels

1⁄4 cup raw shelled hempseed

1⁄4 cup unsweetened shredded coconut

1⁄2 cup almond butter

1⁄2 cup maple syrup

NUTRITIONAL VALUES

Calories: 171kcal
Fat: 15.7g (5g S.Fat)
Carbs: 6.4g
Protein: 4.4g
Sugar: 1.4g
Sodium: 172mg

METHOD

Lentils should be rinsed and drained. In a medium-large saucepan, combine 1 cup water and the lentils. Bring the water to a boil over high heat. When the water begins to boil, reduce the heat to medium high and cook for 20 to 25 minutes, or until the lentils are tender. The water should be absorbed completely. Remove from heat and set aside to cool.

In a large mixing bowl, combine the chocolate chips, oats, sunflower seeds, hempseed, and coconut. Incorporate the cooled lentils. Mix in the almond butter and maple syrup. Combine thoroughly. Make 36 balls and place them in a glass container with a lid.

Refrigerate for approximately 30 minutes. Refrigerate for up to 5 days or freeze for up to 6 months.

SPROUTED GRAIN SPICY SEITAN SANDWICH

SERVES 6 SANDWICHES

1 tbsp coconut oil

6 Pressure Cooker Tender Patties

6 sprouted grain English muffins, sliced open

Condiments of your choice, such as dairy-free chipotle mayo and horseradish mustard

1 avocado, sliced

6 slices red onion

NUTRITIONAL VALUES

Calories: 427kcal
Fat: 22.3g (6.6g S.Fat)
Carbs: 42.7g
Protein: 16.8g
Sugar: 2.5g
Sodium: 866mg

METHOD

In a large skillet over medium-high heat, heat the oil and fry the patties until just golden on each side.

Toast the English muffins while the patties are cooking in the skillet. Toast is layered with mayo, mustard, avocado, patty, and onion.

BROCCOLI SPINACH STUFFED BAGUETTE

SERVES 2 BAGUETTE HALFS

FOR THE VEGETABLES

2 cups broccoli florets

1 tbsp extra virgin olive oil

2 cloves garlic, finely diced

142g (5oz) baby spinach, chopped, with the long stems cut away and discarded

FOR THE CASHEW CHEESE

1⁄2 cup raw cashews, soaked 1 hour and drained

1 cup water

1 1⁄2 tbsp nutritional yeast

4 tbsp tapioca starch

1⁄2 tsp salt

1⁄2 tsp garlic powder

FOR THE ASSEMBLY

1 baguette

28g (1oz) grape tomatoes, sliced thin

2 tbsp raw shelled hempseed

NUTRITIONAL VALUES

Calories: 626kcal
Fat: 29.6g (5g S.Fat)
Carbs: 70.4g
Protein: 29.7g
Sugar: 5.6g
Sodium: 902mg

METHOD

VEGETABLES
Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.

In a large skillet over medium-high heat, heat the oil. Use a skillet with a lid. Cook for 1 minute after adding the garlic. Toss in the spinach and cook for 1 minute. Allow to sit for 2 minutes, covered.

In a large mixing bowl, combine the broccoli and spinach.

CASHEW CHEESE
In a blender, combine all the cashew cheese ingredients and blend until completely smooth.

Fill a small saucepan halfway with water and bring to a boil over medium-high heat. Continue to cook and stir until the sauce thickens and becomes a gooey, cheesy sauce. This takes about 5 to 10 minutes.

Combine with the broccoli mixture in a mixing bowl. Stir everything together thoroughly.

ASSEMBLY
Remove the baguette's top and scoop out some of the bread from the center with a spoon. Make sure to leave a bread edge in the shell to help hold the filling in place.

Fill the center of the baguette with the broccoli-cheese mixture. Sprinkle with hempseed and top with sliced grape tomatoes. Divide in half. You could also slice it and serve it as an appetizer.

TORTA DE SEITAN AND VEGGIES

SERVES 4 HALF ROLLS

1 tbsp coconut oil

1⁄2 cup diced red onion

1 green bell pepper, diced

2 cloves garlic, minced

1⁄2 tsp dried oregano

1⁄2 tsp ground cumin

4 Steamed Seitan Chipotle Links

1 425g (15oz) can black beans, drained and rinsed

2 sub rolls

1 cup salsa

Romaine lettuce, sliced and chopped

NUTRITIONAL VALUES

Calories: 1295kcal
Fat: 65.3g (2.9g S.Fat)
Carbs: 98.9g
Protein: 34g
Sugar: 10g
Sodium: 1255mg

METHOD

In a large skillet over medium-high heat, heat the oil. Sauté the onion and bell pepper for 10 to 15 minutes, or until the onion is translucent. Cook for 1 minute after adding the garlic, oregano, and cumin. Tear the seiten into chunks and place them in the skillet. Mix in the black beans. Stir and cook for 5 minutes over medium heat, or until seitan is heated through.

Scoop out some of the bread center from each roll. Spread a layer of salsa on the bread, then top with chopped romaine lettuce. Fill with a mixture of black beans and seitan.

FRESH VEGGIE SEITAN PITA POCKET

SERVES 2 PITA POCKETS

1 tbsp extra virgin olive oil

1 cup Steamed Seitan Smoky Nuggets, sliced thick

1⁄2 cup broccoli florets, chopped small

1⁄2 cup diced red bell pepper

1⁄2 cup diced cucumber

1 carrot, grated

113g (4oz) artichoke hearts in water, drained

2 pita pockets

1⁄4 cup dairy-free mayonnaise

28g (1oz) baby spinach

NUTRITIONAL VALUES

Calories: 517kcal
Fat: 39.9g (4.4g S.Fat)
Carbs: 20.5g
Protein: 19g
Sugar: 0.1g
Sodium: 193mg

METHOD

In a large skillet over medium-high heat, heat the oil. Cook for 3 minutes over medium heat with the seitan, broccoli, and bell pepper. Combine the cucumber, carrot, and artichoke hearts in a mixing bowl. Cook for 1 minute, stirring constantly. Remove from the heat.

Cut the pita pockets in half and spread half the mayonnaise into each pocket half. Add a few baby spinach leaves before spooning a quarter of the seitan mixture into each of the four pocket halves.

LOADED CHICKPEA SALAD SANDWICH

SERVES 8 SANDWICHES

2 425g (15oz) cans chickpeas, drained and rinsed

2 425g (15oz) cans pinto beans, drained and rinsed

2 tbsp raw shelled hempseed

1 tbsp vegan mayonnaise (add another tbsp if you like it better that way)

1 tbsp Dijon mustard (add another tbsp if desired)

2 tbsp lemon juice (optional)

1⁄4 tsp garlic powder

1⁄4 tsp paprika

1⁄2 tsp salt

1⁄4 tsp ground black pepper

16 slices whole wheat bread or sprouted grain bread

2 avocados, sliced

2 ounces baby spinach

NUTRITIONAL VALUES

Calories: 1019kcal
Fat: 21g (3.6g S.Fat)
Carbs: 159.4g
Protein: 52.6g
Sugar: 17.2g
Sodium: 495mg

METHOD

Mash the beans in a large mixing bowl. Keep it chunky and not completely mashed. Except for the bread, avocado, and spinach, combine the remaining ingredients. Combine thoroughly.

Spread the mixture on the bread slices. Combine the avocado slices and spinach in a mixing bowl. You can also store any leftover chickpea salad in the fridge for up to 5 days.

DOUBLE-DECKER RED QUINOA SANDWICH

SERVES 3 BURGERS

1⁄2 cup red quinoa

1 cup vegetable broth

4 large portabella mushroom caps

2 tbsp coconut oil, divided

1⁄4 cup finely chopped onion

1⁄2 cup raw pecans

2 green spring onions, chopped

2 tsp rice wine vinegar

1 tsp garlic powder

2 tbsp nutritional yeast

2 tbsp raw shelled hempseed

1⁄4 cup flour

3 whole wheat burger buns

Toppings and condiments:
lettuce, tomatoes, red onion, mustard, dairy-free spicy mayo

NUTRITIONAL VALUES

Calories: 1226kcal
Fat: 37.1g (4.1g S.Fat)
Carbs: 76g
Protein: 6.3g
Sugar: 32g
Sodium: 1278mg

METHOD

Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa and broth. Bring to a boil, then cover and reduce to a low heat. Cook for 10–15 minutes, or until the broth is completely absorbed. Remove from the heat and set aside for 5 minutes with the cover on.

Remove and discard the gills from the mushrooms. Prepare the mushroom caps by chopping them.

In a large skillet, heat 1 tablespoon oil. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the pecans. Remove from the heat and set aside to cool.

In a food processor, combine the mushroom mixture, green onion, and vinegar. Blend until very fine. It will not be smooth.

Add the quinoa, garlic powder, nutritional yeast, hempseed, and flour to a large mixing bowl. Mix until well combined. Make six patties the size of burger buns.

In a large skillet, heat the remaining oil and fry one patty at a time, flipping it easily. Fry each side until golden brown.

Assemble the double deckers:
Place the bottom of the bun down, then top with mustard, lettuce, patty, red onion, lettuce, dairy-free spicy mayo, patty, dairy-free spicy mayo, tomatoes, and the top of the bun.

BLACK BEAN PATTIES WITH CARROTS AND CORN

SERVES 6 BURGERS

1 1⁄2 cups breadcrumbs, fresh

2 tbsp chia seeds or ground chia seeds

2 tbsp coconut oil, divided

1 cup diced yellow onion

1⁄2 cup finely diced carrot

1 ear of corn, kernels cut from the cob, or 1 8-ounce can corn, drained

1⁄2 tsp dried oregano

2 tsp chili powder

1⁄4 tsp ground cumin

1 tsp salt

2 cloves garlic, finely diced

1 28-ounce can black beans, drained and rinsed

1⁄4 cup sunflower seed kernels

2 tbsp raw shelled hempseed

6 whole wheat buns

Condiments and toppings of your choice

NUTRITIONAL VALUES

Calories: 1375kcal
Fat: 27g (7.9g S.Fat)
Carbs: 217.1g
Protein: 68.6g
Sugar: 22.3g
Sodium: 2730mg

METHOD

Make your breadcrumbs with any leftover bread you have on hand. I used whole wheat bread, but you could use sourdough or whatever bread you like. Place the bread in a food processor and pulse until it is finely ground. Place aside. If you have any leftover breadcrumbs, you can freeze them for up to 6 months.

Set aside the chia seeds mixed with 6 tbsp water.

In a large skillet, heat 1 tbsp oil and sauté the onion and carrot for 10 minutes. Cook for another 3 minutes after adding the corn. Cook for another minute after adding the spices and garlic to the onion.

Dry the black beans with a paper towel. When mashing and adding the rest of the ingredients, make sure they aren't wet. Mash the black beans in a large mixing bowl with a potato masher or the back of a fork. You could also pulse them in a food processor, but not too finely. Incorporate the chia seed mixture. Combine the onion mixture, breadcrumbs, sunflower seed kernels, and hempseed in a mixing bowl.

Make six patties out of the mixture. Before frying, the patties can be frozen at this point.

Fry the patties until browned on both sides in 1 tbsp medium-hot oil.

Serve with your favourite toppings on whole wheat buns.

SPICED GREEN LENTIL SANDWICH

SERVES 8 SANDWICHES

1 cup green lentils

1 small potato, to equal about

1⁄2 cup mashed potato

1⁄2 cup chopped onion

1 carrot, finely chopped in a processor

3⁄4 cup old-fashioned oats

1⁄2 cup pepitas or sunflower seed kernels

1 tbsp hempseed, toasted in shell

1 cup breadcrumbs

4 tbsp tamari

1 tsp ground ginger

1 1⁄2 tsp smoked paprika

1⁄2 tsp salt

1⁄4 tsp ground black pepper

1 tbsp coconut oil

8 sandwich buns

NUTRITIONAL VALUES

Calories: 340kcal
Fat: 11.1g (6.9g S.Fat)
Carbs: 58.5g
Protein: 15.2g
Sugar: 24.2g
Sodium: 401mg

METHOD

In a large saucepan, combine 2 cups water and the lentils. Bring to a boil, covered. Reduce the heat to low and cook for 20 minutes. If there is any remaining liquid in the lentils, drain it off. Set aside the lentils.

Using a sharp knife, pierce the potato several times. Using a damp paper towel, wrap the item. Microwave on high for 4 minutes, or until the potato can be easily pinched. Peel and mash the potato thoroughly. Place aside.

In a skillet, heat 2 tbsp water over medium-high heat. Cook for 10 minutes after adding the onion. Take the pan off the heat.

In a large mixing bowl, combine the lentils, potato, onion, and the remaining ingredients (excluding the oil and the buns). Combine thoroughly. Make eight patties the size of the sandwich buns.

In a frying pan, heat the oil and fry the lentil patties on each side without crowding.

Spread all your favourite condiments and toppings on the buns.

You can also freeze any leftover patties for future meals.

SEITAN SLOPPY JOES

SERVES 6 BURGERS

2 cups seitan, crumbled (Slow Cooker Log for Thin Slices and Crumbles)

227g (8oz) tomato sauce

1⁄3 cup organic ketchup

1 tbsp vegan Worcestershire sauce

2 tbsp red wine vinegar

2 tbsp coconut sugar

6 toasted whole wheat buns

NUTRITIONAL VALUES

Calories: 452kcal
Fat: 8.5g (1.7g S.Fat)
Carbs: 60.9g
Protein: 30.2g
Sugar: 15.7g
Sodium: 2019mg

METHOD

In a large skillet, combine all the ingredients except the buns. Bring to a boil, then reduce to a medium heat. Cooking time is 15 minutes. Place the toasted buns on top of the burgers.

VEGGIE STUFFED CALZONE

SERVES 2 CALZONE

FOR THE DOUGH

1 packet dry active yeast

1 tbsp extra virgin olive oil

3⁄4 tsp salt

3⁄4 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

FOR THE FILLING

2 cups broccoli florets

1 tbsp extra virgin olive oil

1 red bell pepper, diced

1 cup cremini mushrooms

1⁄2 cup diced red onion

4 ounces artichoke hearts in water, drained

2 tbsp chopped walnuts

1⁄2 tsp dried rosemary

1⁄4 tsp salt

1⁄4 tsp ground black pepper

1⁄2 cup vegan mayonnaise or

spread of your choice

2 tbsp dairy-free milk

2 tbsp cornmeal

NUTRITIONAL VALUES

Calories: 1377kcal
Fat: 26.3g (6.1g S.Fat)
Carbs: 53.4g
Protein: 25.1g
Sugar: 23.3g
Sodium: 1510mg

METHOD

DOUGH
Set aside a large bowl that has been oiled. This is where the dough will rise. In a different large, warmed bowl, pour 1/4 cup warm water (38°C/100 to 110°F) (a microwave can warm the bowl). Set aside for 10 minutes after adding the yeast. Add 3/4 cup water, the oil, and the salt and mix well. Stir in the flours until well combined. It will not be smooth.

Transfer to a floured counter and knead for 4 minutes, or until smooth, adding flour as needed to keep it from sticking. It's fine if it's a little sticky. Make a ball out of the dough. Place the dough ball in the large, greased mixing bowl and turn it to coat it with oil on all sides. If you don't do this, the outside of the ball will develop a dry crust. Cover the bowl and set aside (away from drafts) for 40 to 60 minutes, or until the dough has doubled in size.

Cut the dough in half. Form the dough halves into two balls and place them on a floured surface. Cover with a towel again and allow to rise for another 20 to 30 minutes.

Flatten and push out the dough with your fingers or a rolling pin to form two circles of equal size, about 10 inches each, on a lightly floured surface. One will be at the top and one at the bottom. Cover with a towel once more and set aside for 10 to 15 minutes.

FILLING
Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.

In a large skillet over medium-high heat, heat the oil. Cook for 10 minutes after adding the red bell pepper, mushrooms, and onions. Cook for 5 minutes more after adding the artichoke hearts, walnuts, rosemary, salt, and pepper. Set aside after stirring in the broccoli.

ASSEMBLY
Preheat the oven to 425°F (190°C, or gas mark 5).

Remove the calzone dough from the pan. One dough round should be spread with mayonnaise. Spread the broccoli mixture over the top, leaving about 1/2 to 1 inch of the edge exposed. Lift the plain dough round carefully and place it on top of the broccoli-covered round. Fold the edges over and press. Make a few slits in the dough's top. Lightly brush with milk.

On a baking sheet, spread the cornmeal. Lift the calzone onto the baking sheet with care. 15–18 minutes in the oven

Serve the calzone as you would a pizza.