ROASTED ROOT VEGETABLES WITH SMOKY TAHINI SAUCE

SERVES 6 PORTIONS

FOR THE LENTIL SAUSAGE

1/2 cup (96 g) green lentils

1 cup (235 ml) vegetable broth

2 tbsp. (28 ml) liquid aminos or tamari

1 tbsp. (15 ml) maple syrup

1 tsp. onion powder

1/4 tsp. fennel seeds

1/4 tsp. paprika

1/4 tsp. mustard powder

1/4 cup (25 g) vital wheat gluten

FOR THE ROOT VEGETABLES

1/2 lb. (225 g) sweet potatoes, chopped

1/2 lb. (225 g) turnips, peeled and chopped

1/2 lb. (225 g) carrots, chopped

1 cup (160 g) chopped red onion

1 tbsp. (15 ml) olive oil

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

FOR THE FARRO

1 cup (208 g) farro

2 cups (475 ml) water

1/2 tsp. salt

FOR THE ASSEMBLY

1 batch of Smoky Tahini Sauce

NUTRITIONAL VALUES

Calories: 252kcal
Fat: 5.5g (1.4g S.Fat)
Carbs: 39.8g
Protein: 12.8g
Sugar: 7.9g
Sodium: 1013mg

METHOD

THE LENTILE SAUSAGES
Preheat the oven to 190°C/375°F and line a baking sheet with parchment paper. Bring the lentils and vegetable broth to a boil in a small pot over medium heat. Reduce to medium-low heat, cover, and cook for 25 to 30 minutes, or until the lentils are tender. Place the lentils in a food processor and process until smooth. Pulse until the lentils are slightly broken up but not a paste. Combine the lentils, liquid aminos, maple syrup, onion powder, fennel seeds, paprika, and mustard powder in a mixing bowl.

Stir in the vital wheat gluten until it begins to bind everything together. Form the mixture into an 1 1/2-inch (3.8 cm) wide tube using a large piece of aluminium foil. Fold the foil over the sausage, tucking it under and pulling it toward you as you wrap it tightly around it. Roll the sausage once more, then twist the ends of the foil to tighten the wrap and compress the sausage together. Place the sausage roll on a baking sheet that has not been lined with parchment paper and set aside while you prepare the vegetables.

TO MAKE THE ROASTED ROOT VEGETABLES
Toss the sweet potatoes, turnips, carrots, and red onion in the olive oil, season with salt and pepper, and toss again. Arrange the vegetables on a baking sheet that has been lined with parchment paper. Roast the vegetables and sausage for 30 minutes, stirring the vegetables and flipping the sausage after 15 minutes.

TO MAKE THE FARRO
While the sausage and vegetables are roasting, bring the farro, water, and salt to a boil in a small pot over medium heat. Reduce the heat to medium-low, cover, and cook for 20 to 25 minutes, or until the vegetables are tender. To put it all together, Separate the farro and roasted vegetables into four bowls. Unwrap the lentil sausage and cut it into 1/2-inch (1.3- centimeter) slices. Divide the sausage among the bowls and top with the Smoky Tahini Sauce. Serve immediately.

JACKFRUIT CHILI VERDE

SERVES 4 PORTIONS

1 tbsp. (15 ml) olive oil

1/2 cup (80 g) diced white onion

2 cloves of garlic, minced

1 can (20 oz., or 560 g) young jackfruit in brine, drained

1 tsp. dried oregano

1 tsp. ground cumin

1/2 tsp. ground coriander

4 Anaheim chile peppers

1/2 lb. (225 g) tomatillos, husks removed

1 Serrano chile pepper

1 fresh jalapeño

3 cups (700 ml) gluten-free vegetable broth

1 1/2 lb. (680 g) Idaho potatoes, peeled and chopped

2 tsp. salt, or to taste

1/8 tsp. freshly ground black pepper, or to taste

1 tbsp. (1 g) fresh cilantro leaves

NUTRITIONAL VALUES

Calories: 253kcal
Fat: 4.5g (0.6g S.Fat)
Carbs: 48.7g
Protein: 5.9g
Sugar: 5.5g
Sodium: 661mg

METHOD

Prepare a hot fire in a grill 190°C/375°F and oil the grill grates. Warm the olive oil in a large pot over medium heat. Sauté the onion until it is translucent. Next, add the garlic, jackfruit, oregano, cumin, and coriander, browning the jackfruit with a wooden spoon. Cook for 6 to 8 minutes, or until the jackfruit has shrunk and browned.

Grill the Anaheim chiles, tomatillos, Serrano chile, and jalapeno. Grill until all sides are charred, then transfer to a plate and cover with a larger plate or a bowl to steam off the skins. Allow the peppers to sit for 5 minutes before removing the skins, stems, and seeds. Purée the tomatillos and peppers with the vegetable broth in a blender until smooth.

Bring the chile mixture and potatoes to a boil in a large pot. Reduce the heat to medium-low and continue to cook, partially covered, for 25 minutes, or until the potatoes are tender. Season with salt and pepper to taste and serve garnished with cilantro.

RECIPE NOTES

To increase the protein content of this meal, substitute 8 oz. (225 g) steamed tempeh or pressed and cubed tofu in place of or in addition to the jackfruit and prepare it in the same manner as the jackfruit. With the addition of tofu or tempeh, the recipe will no longer be soy-free.

BEANY BURGER BOWL

SERVES 4 PORTIONS

FOR THE QUICK PICKLES

3 oz. (90 ml) hot water

2 tbsp. (28 ml) white vinegar

1 tsp. organic cane sugar

1/2 tsp. dried dill

1/4 tsp. salt

1 small pickling cucumber, sliced into rounds

FOR THE SPECIAL SAUCE

1/4 cup (60 g) vegan mayo

2 tbsp. (30 g) ketchup

2 tbsp. (30 g) relish

1 1/2 tbsp. (17 g) yellow mustard

FOR THE BURGER PATTIES

1 can (15 oz., or 425 g) kidney beans, rinsed and drained

1 cup (100 g) walnuts

1 tbsp. (16 g) tomato paste

1 tbsp. (15 ml) vegan Worcestershire sauce

1 tbsp. (15 ml) toasted sesame oil

1 tsp. onion powder

1 tsp. smoked sea salt

1/4 tsp. freshly ground black pepper

FOR THE ASSEMBLY

12 butter lettuce leaves

2 thick slices of bread, cubed and toasted

1 cup (180 g) sliced tomatoes

1/2 cup (80 g) thinly sliced white onion

NUTRITIONAL VALUES

Calories: 679kcal
Fat: 27.1g (1.7g S.Fat)
Carbs: 82.8g
Protein: 33.2g
Sugar: 10.5g
Sodium: 575mg

METHOD

TO MAKE THE QUICK PICKLES
Stir together the hot water, white vinegar, sugar, dill, and salt in a small jar until the sugar dissolves. Shake the jar with the cucumber slices and place it in the refrigerator for at least 30 minutes.

TO MAKE THE SPECIAL SAUCE
In a small mixing bowl, combine the mayo, ketchup, relish, and mustard. Place in the refrigerator for 30 minutes before serving to chill.

TO MAKE THE BURGER PATTIES
Preheat the oven to 180°C/350°F and line baking sheet with parchment paper.

In a food processor, pulse the kidney beans and walnuts until the mixture is crumbly but not paste-like. Transfer the kidney bean mixture to a mixing bowl and fold in the tomato paste, Worcestershire sauce, sesame oil, onion powder, smoked sea salt, and black pepper until evenly combined. Form 8 3/4-inch (2-cm) thick burger patties and place them on a baking sheet. Bake for 15 minutes, then flip and bake for another 10 minutes, or until they begin to brown lightly. For 5 minutes, place the baking sheet on a cooling rack.

TO ASSEMBLE
Divide the toasted bread cubes, tomato slices, and white onion among the bowls, then top with 3 leaves of butter lettuce. Fill each bowl with 2 burger patties, top with pickles, and serve immediately with the special sauce.

CABBAGE ROLL BOWL

SERVES 4 PORTIONS

1/2 cup (192 g) French lentils

1cup (235 ml) vegetable broth (gluten-free, if necessary)

1 small head of green cabbage

1 cup (100 g) pecans

1/3 cup(27g) rolled oats (gluten- free, if necessary)

1/4cup (40 g) chopped white onion

2 tbsp. (7 g) chopped sundried tomatoes

2 tbsp. (28 ml) olive oil

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

1/2 tsp. liquid aminos or tamari

Salt and freshly ground black pepper, to taste

1 batch of Quicky Marinara Sauce

NUTRITIONAL VALUES

Calories: 410kcal
Fat: 27.1g (3.1g S.Fat)
Carbs: 33g
Protein: 12.3g
Sugar: 4.3g
Sodium: 379mg

METHOD

In a small pot, bring the lentils and broth to a boil over medium-high heat. Reduce the heat to medium-low, partially cover, and cook for 25 to 30 minutes, or until the lentils are tender. While the lentils are cooking, cut 8 large leaves from the cabbage's base. Rinse the leaves, then place them in a large pot with enough water to cover them. Cover the pot, bring to a boil, then reduce to a medium-low heat and steam the cabbage leaves for 10 to 15 minutes, or until soft and slightly translucent. Remove with tongs and pat dry with paper towels.

Once the lentils are cooked, drain the excess liquid and combine them with the remaining ingredients in a food processor (except the cabbage and Quicky Marinara Sauce). Pulse the mixture until it resembles ground meat. If you pulse it too much, it will turn mushy and paste-like.

In a saucepan, heat the filling mixture over medium heat, stirring occasionally.

Fill each bowl with two cabbage leaves. Distribute the filling mixture over the leaves, then drizzle with Quicky Marinara Sauce and serve immediately.

SPICY SUSHI BOWL

SERVES 4 PORTIONS

FOR THE SPICY MAYONNAISE

1 package (12 oz., or 340 g) soft silken tofu

1/4 cup (60 ml) rice vinegar

1/4 cup (60 ml) toasted sesame oil

3 tbsp. (45 ml) sriracha hot sauce

3/4 tsp. salt

1/4 tsp. garlic powder

1/2 tsp. agave nectar

FOR THE SUSHI BOWL

1 cup (180 g) sushi rice

2 cups (475 ml) water

1 tbsp. (15 ml) rice vinegar

2 sheets of nori seaweed, cut into strips

4 oz. (115 g) cucumber, julienne-cut

6 oz. (170 g) daikon radish, julienne-cut

6 oz. (170 g) mango, peeled, seeded, and thinly sliced

1 cup (146 g) sliced avocado

1 cup (150 g) edamame, steamed and removed from pods

3 tbsp. (10 g) panko breadcrumbs (gluten-free, if necessary), toasted

1 tbsp. (8 g) sesame seeds, toasted

NUTRITIONAL VALUES

Calories: 938kcal
Fat: 25.3g (4.1g S.Fat)
Carbs: 73.8g
Protein: 17.3g
Sugar: 10g
Sodium: 783mg

METHOD

TO MAKE THE SPICY MAYONNAISE
In a food processor or blender, combine all of the ingredients and puree until completely smooth. Transfer the mayonnaise to a jar or large squeeze bottle and refrigerate for up to 3 weeks. (This recipe yields more than enough for the sushi bowls.)

TO MAKE THE SUSHI BOWL
Bring the sushi rice, water, and rice vinegar to a boil in a pot over medium-low heat, partially covered. Reduce the heat to low and continue to cook for 20 to 25 minutes, or until the rice is soft but not mushy. Using a wooden spoon, fluff the mixture.

Crisscross the nori strips between four bowls. Divide the cooked rice, cucumber, daikon radish, mango, avocado, and edamame among the bowls. In a small bowl, combine the panko breadcrumbs and sesame seeds, and then sprinkle the crunchies over each bowl. Finish with a drizzle of spicy mayo on top of each bowl. Serve right away.

ORANGE CAULIFLOWER SOBA CHOW MEIN BOWL

SERVES 4 PORTIONS

FOR THE ORANGE CAULIFLOWER

1 large head of cauliflower, cut into florets

1 tsp. untoasted sesame oil

1 clove of garlic, minced

2 tsp. grated fresh ginger

1 cup (235 ml) orange juice

2 tbsp. (24 g) organic cane sugar

1 1/2 tbsp. (23 ml) rice vinegar

1 tbsp. (15 ml) liquid aminos or tamari

1 tbsp. (6 g) grated orange zest Pinch of crushed red pepper flakes

1/4 cup (60 ml) water

1 tbsp. (8 g) arrow root starch

FOR THE SOBA CHOW MEIN

6 oz. (170 g) soba noodles

2 tsp. untoasted sesame oil

3 cups (225 g) shredded napa cabbage

1 cup (71 g) thinly sliced broccoli stalks

2 carrots, thinly sliced

3 tbsp. (45ml) liquid aminos or tamari

1 tbsp. (15 ml) toasted sesame oil

Pinch of red pepper flakes

NUTRITIONAL VALUES

Calories: 354kcal
Fat: 7.7g (1.1g S.Fat)
Carbs: 63.7g
Protein: 13.6g
Sugar: 18.1g
Sodium: 1725mg

METHOD

TO MAKE THE ORANGE CAULIFLOWER
Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper or a silicone baking mat.

Roast the cauliflower for 25 minutes, flipping the florets after 15 minutes.

In a sauté pan over medium heat, heat the sesame oil while the cauliflower roasts. Sauté the garlic and ginger for 2 minutes. Combine the orange juice, sugar, rice vinegar, liquid aminos, orange zest, and red pepper flakes in a mixing bowl. Bring to a boil, then reduce to a medium-low heat, stirring occasionally. Whisk together the water and arrowroot, then add to the orange sauce and whisk until combined. Cook for 2 to 3 minutes more, or until the sauce thickens and coats the back of a spoon.

When the cauliflower is done, toss it in the pan with the orange sauce until well coated.

TO MAKE THE SOBA CHOW MEIN
Soba noodles should be cooked according to package directions. In a large skillet over medium heat, heat the untoasted sesame oil while the noodles are cooking. Sear the napa cabbage, broccoli stalks, and carrots for 3 minutes in the pan. Stir and sear for another 3 minutes.

When the noodles are done cooking, drain them and rinse them under cool running water.

Add the noodles, liquid aminos, and toasted sesame oil to the pan with the vegetables. Cook for 2 minutes, stirring constantly. Divide the mixture among four bowls. Serve the cauliflower in bowls with a pinch of red pepper flakes on top.

BUFFALO CHICKPEA MAC‘N’CHEEZE

SERVES 4 PORTIONS

FOR THE BUFFALO CHICKPEAS

1 can (15 oz., or 425 g) chickpeas, rinsed and drained

1/4 cup (60ml) of your favourite vegan buffalo sauce, plus1 to 2 tbsp. (15 to 28 ml)

FOR THE MAC'N'CHEESE

2 1/2 cups (233 g) shell or other small pasta (gluten-free, if necessary)

2 cups (430 g) Cheesy Cheddar Sauce

Pinch of salt

1 tbsp. (14 g) vegan butter (optional) Unsweetened non-dairy milk, if needed

2 cups (94 g) chopped romaine lettuce

1 stalk of celery, chopped

FOR THE ASSEMBLY

Vegan buffalo sauce, for drizzling

1/2 cup (120 g) Irresistible Ranch Dressing

NUTRITIONAL VALUES

Calories: 696kcal
Fat: 12.2g (2.2g S.Fat)
Carbs: 116g
Protein: 29.9g
Sugar: 15.2g
Sodium: 1185mg

METHOD

TO MAKE THE CHICKPEAS
Preheat the oven to 190°C/375°F and line a baking sheet with parchment paper.

Toss the chickpeas with 1/4 cup (60ml) buffalo sauce until evenly coated, then spread them out on a baking sheet. Bake for 12 minutes before carefully rolling them around with a spoon to crisp up the other side. Bake for an additional 12 to 15 minutes, then return to the bowl and toss with the remaining 1 to 2 tbsp (15 to 28 ml) buffalo sauce. Place aside.

TO MAKE THE MAC'N'CHEESE
Cook the pasta according to package directions, then drain and rinse with cool water. Return the noodles to the pot and reduce the heat to medium-low. Stir in the Cheesy Cheddar Sauce, salt, and vegan butter (if using) until the pasta is evenly coated. If you want a thinner sauce, add more nondairy milk and season with salt to taste. Just before serving, toss the romaine and celery with the pasta.

TO ASSEMBLE
Drizzle with a little extra buffalo sauce and a generous amount of the Irresistible Ranch Dressing and top with about 1/4 cup (60 g) of the chickpeas on top of each serving.

RECIPE NOTES

If you can't find vegan buffalo sauce, make your own by combining 1/4 cup (60 mL) vinegary hot pepper sauce and 1 tbsp (14 g) vegan butter.

SOUTHERN COMFORT BOWL

SERVES 4 PORTIONS

FOR THE CORN BREAD

1 tbsp. (7 g) ground flaxseed

3 tbsp. (45 ml) hot water

1/2 cup (70 g) cornmeal

1/2 cup (68 g) gluten-free all- purpose flour

3/4 tsp. salt

1/2 tsp. baking powder

Pinch of cayenne pepper

1/2 cup (120 ml) unsweetened soy- free non-dairy milk

1/2 cup (77 g) sweet corn kernels

3 tbsp. (42 g) refined coconut oil, melted

2 tbsp. (28 ml) agave nectar

FOR THE CHICKPEA CUTLETS

2 cans (15 oz., or 425 g each) chickpeas, drained, liquid reserved

1/2 cup (80 g) diced white onion

1/4 cup (15 g) nutritional yeast

2 tbsp. (28 ml) aquafaba (the liquid drained from the can of chickpeas)

2 tsp. salt

1 tsp. salt-free poultry seasoning

1/2 tsp. freshly ground black pepper

3 tbsp. (30 g) brown rice flour

1 tbsp. (9 g) cornmeal Cooking oil spray

FOR THE OKRA

3 cups (300 g) chopped okra

1 tbsp. (15 ml) sunflower oil

1/2 tsp. salt

1/8 tsp. freshly ground black pepper

FOR THE COLLARD GREENS

1 tbsp. (14 g) coconut oil

1/4 cup (40 g) diced white onion

6 oz. (170 g) collard greens, stems removed and chopped

1 cup (250 g) cooked black-eyed peas

1 1/2 tsp. gluten-free liquid smoke

1 tsp. apple cider vinegar

1/2 tsp. maple syrup

1/2 tsp. salt

Pinch of crushed red pepper flakes

FOR CHIPOTLE RANCH

1/2 cup (120 g) Irresistible Ranch Dressing

1/2 tsp. gluten-free liquid smoke

1/4 tsp. ground chipotle chile powder

NUTRITIONAL VALUES

Calories: 962kcal
Fat: 34.1g (13.7g S.Fat)
Carbs: 136.6g
Protein: 36g
Sugar: 23.7g
Sodium: 497mg

METHOD

TO MAKE THE CORN BREAD
Preheat the oven to 200°C/400°F and coat the cups of a standard muffin pan with a thin layer of coconut oil.

Whisk together the flaxseed and hot water and set aside for a few minutes to thicken. In a mixing bowl, combine the cornmeal, gluten-free flour, salt, baking powder, and cayenne pepper. In a separate mixing bowl, combine the nondairy milk, corn kernels, melted coconut oil, agave nectar, and flaxseed mixture.

Fill each muffin cup three-quarters full after folding the wet mixture into the dry mixture until there are no dry clumps. Bake for 15 minutes, or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool for at least 10 minutes before removing them from the pan.

TO MAKE THE CHICKPEA CUTLETS
Preheat the oven to 190°C/375°F and line a baking sheet with parchment paper.

In a food processor, pulse the chickpeas and onion until the mixture is crumbly but not paste-like. Fold in the nutritional yeast, aquafaba, salt, poultry seasoning, and black pepper until well combined. In a shallow dish, sift together the rice flour and cornmeal. Form the chickpea mash into 8 cutlets and coat all sides with the flour mixture.

Place the cutlets on a baking sheet and lightly coat with cooking oil. Bake for 12 minutes, then flip and bake for 10 to 12 minutes more. Allow the cutlets to cool for 5 minutes before removing them from the baking sheet. At the same time, roast the okra.

TO MAKE THE OKRA
Toss the okra with the oil, salt, and pepper in a mixing bowl until evenly coated. Roast the okra for 15 to 20 minutes, or until the edges begin to brown, on a small baking sheet lined with foil.

TO MAKE THE COLLARD GREENS
In a sauté pan over medium heat, melt the coconut oil. Sauté the onions until they are translucent. Cook for 2 minutes after adding the collard greens and black-eyed peas to the pan.

Cook until the greens are wilted but not mushy, then stir in the liquid smoke, apple cider vinegar, maple syrup, salt, and red pepper flakes.

TO MAKE THE CHIPOTLE RANCH
Whisk together the Irresistible Ranch Dressing, liquid smoke, and chipotle chile powder until smooth.

TO MAKE ASSEMBLE
Divide the collards and okra among the four bowls and top with two cutlets and a corn bread muffin. Drizzle each with 1 to 2 tbsp (20 to 40 g) chipotle ranch before serving.

RECIPE NOTES

Because it has emulsifying and leavening properties, the liquid drained from a can of chickpeas, known as aquafaba, can be used as an egg substitute in vegan cooking.

In the summer, there is an abundance of okra. If you can't find it fresh, use frozen. Before roasting, thaw it completely and pat it dry with paper towels.

HEARTY LENTIL RICE SOUP MIX

SERVES 6 TO 8 PORTIONS

1 cup (200 g) black pearl rice or wild rice

3/4 cup (150 g) dried green lentils

1/2 cup (15 g) dried porcini mushrooms

1/2 cup (10 g) dried shiitake mushrooms

1/4 cup (20 g) dried chopped onions

1 tsp. dried garlic granules

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp. salt, or more to taste

1/2 tsp. black pepper, or more to taste

1/2 tsp. dried marjoram

1/2 tsp. ground mustard

1/4 tsp. celery seed

8 cups (1920 ml) water

NUTRITIONAL VALUES

Calories: 134kcal
Fat: 0.7g (0.1g S.Fat)
Carbs: 24.7g
Protein: 7.2g
Sugar: 1g
Sodium: 361mg

METHOD

Except for the water, combine all of the ingredients in a 32-oz. (945 ml) jar that can be tightly sealed.

When you're ready to cook the soup, combine the contents of the jar with the water in a large soup pot. Bring the water to a boil over medium-high heat. Cover with a lid, reduce to a medium heat, and bring to a simmer. Cook for 40 to 45 minutes, stirring occasionally, or until the lentils and rice are tender.

Taste the soup and season with additional salt or pepper as desired. Serve immediately.

RECIPE NOTES

If you want to make these into individual servings rather than a large batch, divide the ingredients into 6 zip bags to carry with you.

TEMPEH-STUFFED POBLANO PEPPERS

SERVES 4 STUFFED PEPPERS

1 cup (235 ml) vegetable broth, divided

8 oz. (225 g) tempeh, chopped

1/2 cup (70 g) diced yellow onion

1 clove garlic, minced

1/2 cup (120 ml) tomato sauce

1/2 cup (50 g) chopped pecans

1 cup (40 g) baby spinach

1/2 cup (75 g) green peas

2 tbsp. (15 g) sliced green olives

1/4 to 1/2 tsp. salt

1/4 tsp. black pepper

4 poblano peppers, slit open lengthwise, stemmed, and hollowed

NUTRITIONAL VALUES

Calories: 258kcal
Fat: 15.9g (2.3g S.Fat)
Carbs: 18g
Protein: 15.8g
Sugar: 5.9g
Sodium: 548mg

METHOD

Preheat the grill to 350oF (180oC) or build a campfire with an indirect heat area over hot coals.

In a sauté pan, bring 1/2 cup (120 mL) vegetable broth to a simmer over medium heat. When the tempeh and yellow onions are soft, add them to the pan and cook for 3 to 5 minutes, or until the onions are mostly translucent. To the pan, add the remaining vegetable broth, garlic, tomato sauce, and pecans. Reduce the heat to medium- low, cover, and leave to simmer for 5 minutes.

Cook until the spinach, green peas, and olives have wilted, about 5 minutes. To taste, season with salt and pepper. Pack the tempeh mixture into the 4 peppers once all of the liquid has been absorbed.

Wrap each one in foil and grill for 15 minutes—5 minutes on each side of the pepper—or until the pepper is tender and has some grill marks.

Set the peppers aside for 3 minutes to cool before serving.

RECIPE NOTES

Stuff the peppers ahead of time and wrap them in foil to keep them warm. Refrigerated for 4 to 5 days before grilling.

BEER CAN PULLED CABBAGE

SERVES 6 SANDWICHES

FOR THE BEER CAN PULLED CABBAGE

Small head of red cabbage

1 can (12 oz., or 355 ml) beer

2 tbsp. (30 ml) reserved (I used an amber ale.)

1 cup (235 ml) vegan barbecue sauce

1/4 cup (65 g) creamy peanut butter

3 tbsp. (45 g) sriracha or similar chili garlic sauce

2 tbsp. (30 ml) lime juice

FOR THE ASSEMBLY

1 cup (60 g) shredded lettuce

1 cup (90 g) grated carrots

1/4 cup (60 g) Garlic Mayo or vegan mayo

Pinch of salt

6 ciabatta or hamburger buns, gluten-free, if necessary

1 tbsp. (5 g) black sesame seeds

NUTRITIONAL VALUES

Calories: 444kcal
Fat: 15.9g (22.3g S.Fat)
Carbs: 59.9g
Protein: 12.8g
Sugar: 8g
Sodium: 858mg

METHOD

TO MAKE THE BEER CAN PULLED CABBAGE
Preheat the grill to 400oF (200oC).

Remove the core from the cabbage and carve out enough cabbage to fit halfway down the beer can. Place the cabbage on top of the beer can that has been opened. In a small mixing bowl, combine the barbecue sauce, peanut butter, sriracha, and lime juice. Keep 1/2 cup (120 mL) aside for serving.

Brush a layer of sauce all over the cabbage and place it on a stable part of the grill to prevent it from falling over. If the grate is too unstable, place a small, resilient baking sheet underneath the beer can.

Cook the cabbage for 1 hour on the grill, brushing it with the barbecue sauce mixture every 15 minutes. If your grill has a hot spot, rotate the cabbage every 15 minutes to ensure even cooking. Make the slaw while this is cooking.

Remove the cabbage and can from the grill once there is some char on the outside and the cabbage is tender. Place the cabbage on a cutting board and cut 1/4-inch (6 mm) slices through it before transferring it to a mixing bowl. Toss the cabbage with the reserved barbecue sauce and beer; set aside until ready to serve.

In a small bowl, combine the lettuce, carrots, Garlic Mayo, and salt to make a slaw.

TO ASSEMBLE
If you want to toast the buns, go ahead and do so. Divide the pulled cabbage among the buns and top with the slaw and black sesame seeds. Serve hot.

RECIPE NOTES

To bring this awesome dish to a party, make the barbecue sauce mixture and slaw ahead of time; that way, all you need to bring is a head of cabbage, a beer, a jar of sauce, and your toppings.

CHIMICHURRI PORTOBELLO TACOS

SERVES

FOR THE CHIMICHURRI PORTOBELLOS

1 cup (20 g) fresh cilantro

1 cup (20 g) fresh parsley

1/4 cup (5 g) fresh oregano

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) red wine vinegar

2 cloves garlic, peeled

1/2 tsp. salt, or to taste

1/2 tsp. crushed red pepper

12 oz. (340 g) portobello mushrooms

FOR THE TACOS

8 corn tortillas

1/2 cup (70 g) minced white onion

1/4 cup (5 g) minced fresh cilantro

1/4 cup (30 g) thinly sliced radishes

1 cup (180 g) cubed avocado

8 small lemon wedges

NUTRITIONAL VALUES

Calories: 201kcal
Fat: 12.4g (2.1g S.Fat)
Carbs: 22.9g
Protein: 4.7g
Sugar: 2.4g
Sodium: 22mg

METHOD

TO MAKE THE CHIMICHURRI PORTOBELLOS
Preheat the grill to 375oF (190oC).

In a blender or food processor fitted with an S-blade, combine the cilantro, parsley, oregano, olive oil, red wine vinegar, garlic, salt, and red pepper. Pulse the mixture until it is mostly smooth, and the herbs have been broken up into small pieces.

Place the portobello mushrooms in a large zip bag or a container with a lid and cut them into 1/2-inch (1.25 mm) slices. Pour the chimichurri sauce over the mushrooms and gently toss to coat evenly. Set them aside for 30 minutes to marinate.

Grill the portobello strips on both flat sides for 4 to 5 minutes, or until the mushrooms are tender and have visible grill marks. If your grill's grates are too wide, consider using a grill pan.

TO MAKE THE TACOS
Warm the corn tortillas for 30 seconds on both sides on the grill to make them pliable. Divide the portobellos among the tortillas, then top with the onions, cilantro, radish slices, and avocado. Serve each taco with a wedge of lemon.

RECIPE NOTES

To transport these tacos, leave the mushrooms in the marinade container and combine your toppings in a jar!

FOILED STRAWBERRY FRENCH TOAST

SERVES 8 PORTIONS

1 can (13.5 oz., or 400 ml) full-fat coconut milk

1/4 cup (40 g) chickpea flour

3 tbsp. (45 ml) maple syrup

1 tbsp. (5 g) nutritional yeast

2 tsp. (10 ml) vanilla extract

1 tsp. ground cinnamon

1/2 tsp. Indian black salt (kala namak; see note)

1 lb. (455 g) loaf of French bread

2 cups (290 g) sliced fresh strawberries

1/2 cup (30 g) chopped pecans

2 tbsp. (15 g) powdered sugar

NUTRITIONAL VALUES

Calories: 1037kcal
Fat: 82.5g (57.9g S.Fat)
Carbs: 56.8g
Protein: 17.6g
Sugar: 11.7g
Sodium: 423mg

METHOD

Preheat the grill to 350oF (180oC) or build a campfire with an indirect heat area over hot coals.

Purée the coconut milk, chickpea flour, maple syrup, nutritional yeast, vanilla, ground cinnamon, and Indian black salt in a blender until smooth. Pour the mixture into a zip bag or jar for later use or set it aside while you prepare the loaf of bread.

Slice the bread into 1-inch (3-cm) thick slices, leaving the bottom 1/2-inch (1.25-cm) intact. Cut a piece of foil large enough to wrap around the entire loaf and place it in the centre. Fold the foil up against the loaf to form four walls, then pour the coconut milk mixture over the top and between the slices of bread.

Fold the foil all the way around, crimp the seams, and fold them over again until everything is sealed. Grill the loaf for 10 minutes, then roll it 120 degrees and cook for another 10 minutes, then roll it to the third and final side and cook for 10 minutes more.

Remove the French toast loaf from the grill and peel away the foil. Sprinkle with powdered sugar and top with fresh strawberries and pecans. Serve hot.

RECIPE NOTES

If you prefer your French toast crisper, cook it for 12 to 15 minutes on each side instead of 10./n>

PEANUT BUTTER S’MORES DIP

SERVES 8 PORTIONS

9 oz. (255 g) vegan chocolate chips

3/4 cup (195 g) creamy peanut butter

10 oz. (28 g) large vegan marshmallows

2 tbsp. (20 g) crushed roasted peanuts

1/2 tsp. coarse salt

8 oz. (220 g) gluten-free vegan graham crackers

NUTRITIONAL VALUES

Calories: 486kcal
Fat: 29.4g (9g S.Fat)
Carbs: 49g
Protein: 10.7g
Sugar: 28.3g
Sodium: 448mg

METHOD

Preheat the grill or oven to 400oF (200oC) and have ready an 8-inch (20 cm) cast-iron skillet.

Spread the chocolate chips in the bottom of the skillet and dollop the peanut butter on top. Cover the marshmallows with the chocolate chips and peanut butter. Grill or bake for 11 to 13 minutes, or until the marshmallow tops are golden and the chocolate is melted.

Sprinkle the top of the dip with the peanuts and salt. Serve with graham crackers while still warm.

HERBED CORN ON THE COB

SERVES 4 PORTIONS

4 large ears corn, shucked

2 tbsp. (30 g) soy-free vegan butter or refined coconut oil

2 tbsp. (5 g) minced fresh basil

2 tbsp. (5 g) minced fresh parsley

2 tbsp. (5 g) minced fresh cilantro

1 tbsp. (5 g) minced fresh chives

1/2 tsp. salt

1/4 tsp. black pepper

NUTRITIONAL VALUES

Calories: kcal
Fat: g (g S.Fat)
Carbs: g
Protein: g
Sugar: g
Sodium: mg

METHOD

Preheat the grill to 350oF (180oC) or build a campfire with an indirect heat area over hot coals.

Wrap each ear of corn in foil, leaving the top exposed. Place 1/2 tbsp. vegan butter on each ear, followed by the basil, parsley, cilantro, chives, salt, and pepper. Wrap the corn in foil and grill for 2 minutes on each side.

Cool the corn packets for 5 minutes on a rack before serving.

CAMPFIRE BANANA SPLITS

SERVES 6 SIDES

4 bananas

3/4 cup (70 g) vegan mini- marshmallows

1/3 cup (55 g) vegan chocolate chips

1 cup (120 g) sweet cherries, pitted and halved

1 tsp. vegan sprinkles (optional)

NUTRITIONAL VALUES

Calories: 123kcal
Fat: 1.2g (0.5g S.Fat)
Carbs: 28.9g
Protein: 1.2g
Sugar: 13.6g
Sodium: 29mg

METHOD

Preheat the grill to 375oF (190oC) or build a campfire with an indirect heat area over hot coals.

Keeping the banana peels on, cut each banana in half lengthwise. Fill each banana half with vegan marshmallows, chocolate chips, and sweet cherries. Wrap each banana in foil and bake for 8 to 10 minutes, then let cool for 2 minutes before unwrapping. Serve garnished with sprinkles, if using.

RECIPE NOTES

If you don't like cherries, you can substitute raspberries or chopped strawberries!

GRILLED FRUIT SKEWERS

SERVES 6 SKEWERS

2 cups (300 g) large, chopped pineapple

2 cups (260 g) bite-sized strawberries

2 cups (300 g) large, chopped watermelon

2 cups (300 g) large, chopped honeydew melon

1 cup (175 g) red grapes

1 cup (145 g) blackberries

1/4 tsp. coarse salt

NUTRITIONAL VALUES

Calories: 109kcal
Fat: 0.5g (0.1g S.Fat)
Carbs: 27.4g
Protein: 1.8g
Sugar: 21.1g
Sodium: 93mg

METHOD

Preheat the grill to 400oF (200oC) and soak 12 long wood skewers for 5 minutes in water.

Stack the fruit on the skewers in any order until both the fruit and the skewers are depleted. Grill for 2 minutes on each side, or until grill marks appear. After grilling, sprinkle with salt and serve.

RECIPE NOTES

These skewers can be served immediately after grilling or refrigerated for a cool-smoky experience.

ASPARAGUS OMELET IN A BAG

SERVES 4 PORTIONS

1 cup (120 g) chickpea flour

3 tbsp. (15 g) nutritional yeast

2 tbsp. (15 g) cornstarch

1 1/2 tsp. Indian black salt (kala namak; see note)

1/4 tsp. black pepper

1 3/4 cups (415 ml) vegetable broth

2 cups (250 g) chopped asparagus; woody ends trimmed

1 cup (40 g) packed baby spinach or arugula

1/2 cup (55 g) vegan Cheddar shreds (optional)

1/4 cup (30 g) diced shallots Cooking oil spray

NUTRITIONAL VALUES

Calories: 287kcal
Fat: 5.2g (1.2g S.Fat)
Carbs: 42.4g
Protein: 20.3g
Sugar: 7g
Sodium: 438mg

METHOD

Whisk together the chickpea flour, nutritional yeast, corn starch, Indian black salt, and black pepper in a mixing bowl until combined. Whisk the vegetable broth into the flour mixture until smooth, then divide it among four sealable sandwich bags.

Next, fill each bag with 1/2 cup (75 g) asparagus, 1/4 cup (10 g) spinach, 2 tbsp (15 g) Cheddar shreds (if using), and 1 tbsp (7 g) shallots. Refrigerate or store in an iced cooler for up to 1 week before preparing.

Warm a pan or well-seasoned cast-iron skillet over medium heat when you're ready to make an omelette. Apply a thin layer of cooking oil to the pan. When the omelette bag is hot, shake it vigorously.

Pour the mixture into the pan and cook for 5 to 7 minutes on one side, or until the edges begin to brown. Cook for another 2 minutes after flipping one half over onto the other. When ready, repeat with the remaining bags and serve hot.

RECIPE NOTES

If you have the space and don't mind the weight, you can bottle these omelettes in 12-oz. (355 ml) jars.

CHOCOLATE CHUNK OATS ON THE GO

SERVES 4 PORTIONS

2 cups (220 g) gluten-free quick- cooking oats

6 tbsp. (60 g) coconut sugar

2 tbsp. (15 g) ground flaxseed

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup (70 g) dried cranberries

1/2 cup (75 g) chopped almonds

1/2 cup (40 g) chopped vegan dark chocolate, soy-free if necessary

4 cups (950 ml) boiling water, for serving

NUTRITIONAL VALUES

Calories: 363kcal
Fat: 11g (1.2g S.Fat)
Carbs: 44.8g
Protein: 18.1g
Sugar: 3g
Sodium: 234mg

METHOD

Combine the oats, coconut sugar, flaxseed, cinnamon, and salt in a mixing bowl. Distribute the mixture evenly among four 16-oz. (475-ml) jars. Divide the cranberries, almonds, and dark chocolate between the jars and seal until ready to serve.

When ready to serve, pour 1 cup boiling water into one jar, stir, close the jar, and let the water soak in for 10 to 15 minutes. Before serving, give it another good stir. Rep the process as needed for the remaining servings. In a tightly sealed jar stored in a cool place, the dry mix will last up to 2 weeks.

RECIPE NOTES

Bring a small banana with your dry oats and slice it over the top before eating for an even more filling breakfast. This would also be fantastic with a small apple.

APPLE FENNEL SAUSAGE GRILL PACKETS

SERVES 4 PORTIONS

2 cups (230 g) thinly sliced fennel

2 cups (230 g) wedged green cabbage

2 cups (235 g) thinly sliced Pink Lady apples

1 1/2 cups (180 g) half-moon-sliced white onion

1 tbsp. (15 ml) olive oil

1 tsp. fennel seeds

1 tsp. salt

1/2 tsp. ground sage

1/2 tsp. black pepper

4 Seitan Sausages from Seitan Two Ways or store-bought

NUTRITIONAL VALUES

Calories: 195kcal
Fat: 11.4g (3g S.Fat)
Carbs: 17.9g
Protein: 7.1g
Sugar: 9g
Sodium: 815mg

METHOD

Place the fennel, cabbage, pink apples, and white onions in a large mixing bowl. Drizzle the oil over the mixture and toss to evenly coat. Sprinkle with the fennel seeds, salt, sage, and pepper. Toss the coin once more. Then, slice each sausage into 1/2-inch (1.25-cm) thick rounds. Toss it into the bowl to combine.

Tear off four 12 x 18-inch (30 x 46-cm) pieces of aluminium foil and lay them out. Place the sausage- veggie mixture in the centre of each of the four sheets. Fold the two long sides toward the centre and press the seam together until it reaches the filling. To seal the ends, fold the two short sides in twice.

Grill the packets for 5 minutes, then flip them over and cook for another 5 minutes. Allow two to three minutes before opening and serving.