KIMCHI BOWL WITH RED CURRY ALMOND SAUCE

SERVES 4 PORTIONS

FOR THE BOWL

1 cup (184 g) long-grain brown rice

2 cups (245 ml) water

1/2 lb. (225 g) broccoli florets

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

1 tbsp. (15 ml) liquid aminos

FOR THE RED CURRY ALMOND SAUCE

2 1/2 tbsp. (38 ml) water

2 tbsp. (32 g) almond butter

2 tsp. red curry paste

1 to 2 tbsp. (15 to 20 ml) lime juice

FOR THE ASSEMBLY

1 cup (170 g) store-bought vegan kimchi

2 tbsp. (16 g) black sesame seeds

NUTRITIONAL VALUES

Calories: 516kcal
Fat: 8.6g (1.1g S.Fat)
Carbs: 85.5g
Protein: 26.8g
Sugar: 1.4g
Sodium: 409mg

METHOD

TO MAKE THE BOWL
In a rice cooker (with a steamer basket), combine the rice and water and cook for 20 minutes, or until the rice is soft. Place the broccoli florets in the steamer basket and steam for 5 minutes, or until bright green and slightly crunchy.

Cook the adzuki beans with the liquid aminos in a small pot over medium heat for 2 to 3 minutes.

TO MAKE THE RED CURRY ALMOND SAUCE
Whisk all the ingredients together until smooth.

TO ASSEMBLE
Divide the rice and broccoli between four bowls. Distribute the adzuki beans among the serving bowls. Drizzle the red curry almond sauce over the top of each bowl with a quarter of the kimchi. Serve garnished with black sesame seeds.

RAW CRUNCH BOWL

SERVES 4 PORTIONS

FOR THE CREAMY PEPPER SAUCE

1/2 cup (73 g) raw almonds, soaked in warm water for 2 hours, drained, and peeled

2 cups (300 g) chopped red bell pepper

1/4 cup (60 ml) water

1 tbsp. (15 ml) apple cider vinegar

1 clove of garlic, peeled

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

FOR THE ALMOND TOPPING

1/2 cup (73 g) raw almonds, soaked in warm water for 2 hours and peeled

1/4 tsp. salt

Pinch of freshly ground black pepper

FOR THE VEGGIE NOODLES

1/2 lb. (225 g) zucchini, sliced on a spiralizer

1/2 lb. (225 g) yellow squash, sliced on a spiralizer

1/4 lb. (115 g) rainbow carrots, sliced on a spiralizer

Fresh basil leaves, for garnish

NUTRITIONAL VALUES

Calories: 190kcal
Fat: 12.3g (1g S.Fat)
Carbs: 16.7g
Protein: 7.4g
Sugar: 7.7g
Sodium: 734mg

METHOD

TO MAKE THE CREAMY PEPPER SAUCE
Place all the ingredients in a blender and puree until very smooth. Place aside.

TO MAKE THE ALMOND TOPPING
Chop the almonds and toss them in a small bowl with the salt and pepper.

FOR THE VEGGIE NOODLES
Toss the various vegetable noodles together in a large mixing bowl, then divide them among four large bowls. Drizzle the creamy pepper sauce over each bowl, top with the almond topping, and garnish with a couple of basil leaves before serving.

RECIPE NOTES

Here's a better way to peel almonds: Squeeze them between your thumb and index finger at the round end of the nut once they've been soaked and drained. The almond will easily emerge from the skin via the pointy end.

SUMMER PICNIC BOWL

SERVES 4 PORTIONS

FOR THE BAKED BEANS

2 cans (15 oz., or 425 g, each) white beans, rinsed and drained

3/4 cup (188 g) Strawberry Barbecue Sauce or your favourite vegan barbecue sauce

1/4 cup (40 g) diced white onion

1/4 cup (115 g) chopped Tempting Tempeh Bacon

2 tbsp. (24 g) organic brown sugar

2 tbsp. (28 ml) maple syrup

1/8 tsp. salt

FOR THE CAJUN TOFU

2 packages (12 oz., or 340 g each) extra-firm tofu, rinsed and drained

2 tsp. salt

1 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. celery seed

1/4 tsp. freshly ground black pepper

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/4 tsp. onion powder

1/4 tsp. crushed red pepper flakes

1/4 tsp. dried oregano

Pinch of ground cinnamon

Pinch of dried dill

FOR THE ASSEMBLY

1/2 of a batch of Tex-Mex Potato Salad

8 slices of watermelon

NUTRITIONAL VALUES

Calories: 777kcal
Fat: 15.9g (2g S.Fat)
Carbs: 114.5g
Protein: 49.2g
Sugar: 33.5g
Sodium: 2242mg

METHOD

TO MAKE THE BEANS
Preheat the oven to 180°C/350°F

Stir together all of the ingredients in an 8-inch (20-cm) square baking dish, or a bean pot if you have one. Bake for 30 minutes, uncovered. Remove from the oven and cover with a towel to keep warm.

TO MAKE THE CAJUN TOFU
Turn the oven temperature to 200°C/400°F and line a baking sheet with parchment paper.

Wrap each tofu block in a clean kitchen towel. Place them on a plate and place some heavy objects on top of them (in a stable manner). Allow 15 minutes for the moisture to evaporate.

In a spice or coffee grinder, combine the salt, paprika, garlic powder, celery seed, black pepper, cumin, coriander, onion powder, red pepper flakes, oregano, cinnamon, and dill.

Place each block of tofu on a baking sheet lined with parchment paper and rub the spice mixture on each side of each piece of tofu. Bake for 10 minutes, then flip and bake for another 10 minutes. Turn on the broiler and cook for 5 minutes on each side.

TO ASSEMBLE
Divide the baked beans and Tex-Mex Potato Salad among four bowls, then top with two slices of watermelon and three slices of tofu in each. Serve right away.

SEITAN SATAY BOWL WITH PEANUT SAUCE

SERVES 4 PORTIONS

FOR THE SATAY MARINADE

1 batch of Basic Seitan; formed into 8 thin strips for skewering

1/3 cup (80 ml) full-fat coconut milk

1 tbsp. (16 g) peanut butter

1 tbsp. (15 ml) soy sauce

2 tsp. organic brown sugar

1 tsp. sambal chili paste

1 clove of garlic, minced

1 tsp. grated fresh ginger

1/2 tsp. yellow curry powder

FOR THE CUCUMBER SALAD

1/2 lb. (225 g) cucumbers, sliced into 1/4-inch (6 mm) -thick rounds

1/2 cup (80 g) slivered red onion

1 tbsp. (15 ml) rice vinegar

FOR THE LEMONGRASS LIME RICE

1 cup (184 g) jasmine rice

1 can (13.6 oz., or 380 ml) lite coconut milk

1/2 cup (120 ml) water

4 pieces (3 inches, or 7.5 cm) lemongrass, scored

1 tsp. grated lime zest

Pinch of salt

FOR THE SAUTÉED KALE

1 1/2 tsp. coconut oil

2 tsp. grated fresh ginger

1 clove of garlic, minced

6oz. (170 g) of Lacinato kale, stems removed and chopped

FOR THE PEANUT SAUCE

3 tbsp. (48 g) peanut butter

3 tbsp. (45 ml) coconut milk

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

1 tbsp. (15 ml) soy sauce

1 1/2 tsp. sambal chili paste

FOR THE ASSEMBLY

8 pieces (7 inches, or 17.5 cm) lemongrass

1/4 cup (36 g) crushed roasted peanuts

NUTRITIONAL VALUES

Calories: 502kcal
Fat: 19.6g (8.2g S.Fat)
Carbs: 61.7g
Protein: 22.1g
Sugar: 5.7g
Sodium: 924mg

METHOD

TO MAKE THE SATAY MARINADE
Put the seitan strips in a shallow dish with a lid. Whisk together the coconut milk, peanut butter, soy sauce, brown sugar, chilli paste, garlic, ginger, and curry powder in a saucepan over medium heat for 3 minutes. Pour the satay sauce over the seitan strips and place in the refrigerator for 2 hours to marinate.

TO MAKE THE CUCUMBER SALAD
Toss all the ingredients in a small bowl and set aside for 30 minutes before serving.

TO MAKE THE LEMONGRASS LIME RICE
Bring the rice, coconut milk, water, lemongrass, lime zest, and salt to a boil in a large pot over medium heat. Reduce the heat to medium-low, cover, and cook for 25 to 30 minutes, or until all the liquid has been absorbed and the rice is tender. Cover and fluff with a wooden spoon. When ready to serve, remove the lemongrass stalks.

TO MAKE THE SAUTÉE KALE
In a large skillet over medium heat, melt the coconut oil. After 1 minute, add the ginger and garlic to the skillet and sauté for 3 to 5 minutes, or until the kale has wilted but is still bright green. Season with salt and pepper to taste.

TO MAKE THE PEANUT SAUCE
Whisk together all the ingredients until smooth.

TO MAKE THE SEITAN SATAY
Prepare a 190°C/375°F fire in a grill and oil the grill grates. Remove the layers from the lemongrass pieces until they are approximately 1/4 inch (6 mm) in diameter. Skewer the seitan with the lemongrass and grill for 3 to 5 minutes per side, basting with the satay marinade as it cooks.

TO ASSEMBLE
Serve the lemongrass lime rice, cucumber salad, and sautéed kale in separate bowls. In each bowl, place 2 seitan skewers, drizzle with peanut sauce, and top with crushed peanuts. Serve right away.

GLAZED PORTOBELLO PESTO PASTA BOWL

SERVES 4 PORTIONS

FOR THE BALSAMIC-GLAZED PORTOBELLOS

4 large portobello mushroom caps, thickly sliced

1 cup (235 ml) water

1/2 cup (120 ml) balsamic vinegar

1 tsp. salt

1/2 tsp. freshly ground black pepper

FOR THE PASTA

3 cups (315 g) whole wheat pasta (or brown rice pasta, if gluten-free)

1 batch of Pesto

1/2 tsp. salt, or to taste

FOR THE ASSEMBLY

1 cup (150 g) halved cherry tomatoes

1/4 cup (35 g) pine nuts

Truffle salt, for sprinkling (optional)

NUTRITIONAL VALUES

Calories: 435kcal
Fat: 14.4g (1.7g S.Fat)
Carbs: 63.3g
Protein: 12g
Sugar: 4.6g
Sodium: 776mg

METHOD

TO MAKE THE BALSAMIC-GLAZED PORTOBELLOS
Put the mushroom slices in a shallow container with a tight-fitting lid. Fill the container halfway with water, balsamic vinegar, salt, and pepper, swish it around, and place it in the refrigerator for 2 hours to marinate.

Heat 1/4 cup (60 mL) of the marinade in a large pan over medium heat. Bring to a simmer, then add the mushroom slices to the pan and cook for 5 minutes per side, or until the marinade has reduced and the mushrooms have browned.

TO MAKE THE PASTA
Cook the pasta according to the package directions, leaving it slightly firmer than usual. Return the noodles to the pot and heat over medium-low heat. Stir the pesto into the pasta until evenly coated, then cook for 2 minutes before seasoning with salt.

TO ASSEMBLE
Divide the pasta and portobello slices among four bowls. Top each bowl with cherry tomatoes, pine nuts, and, if using, a small pinch of truffle salt. Serve right away.

ALOHA BOWL

SERVES 4 PORTIONS

FOR THE PINEAPPLE COLESLAW

1 cup (155 g) diced fresh pineapple

1 cup (70 g) shredded red cabbage

1 cup (70 g) shredded white cabbage

1/2 cup (93 g) chopped orange

1 tbsp. (15 ml) white vinegar

1 tsp. agave nectar

Salt and freshly ground black pepper, to taste

FOR THE TOMATO POKÉ

1 lb. (455 g) firm tomatoes, peeled and chopped

1/4 cup (25 g) diced scallions

1 tbsp. (15 ml) liquid aminos or tamari

1 tbsp. (15 ml) toasted sesame oil

1/2 tsp. dulse seaweed granules

1/2 tsp. crushed red pepper flakes

FOR THE TARO ROOT FRIES

1 lb. (455 g) taro root, peeled and cut into matchsticks

1 tbsp. (14 g) coconut oil, melted

1/2 tsp. salt

FOR THE RICE

1/2 cup (98 g) white rice

1 cup (235 ml) water

FOR THE TERIYAKI SEITAN

1/2 cup (120 ml) water, divided

2 1/2 tbsp. (30 g) organic brown sugar

2 tbsp. (28 ml) liquid aminos or tamari

1 tbsp. (15 ml) agave nectar

1/2 tsp. grated fresh ginger

1/2 tsp. minced garlic

1 batch of Basic Seitan

2 tsp. corn starch or arrowroot starch

1 1/2 tsp. sesame seeds

NUTRITIONAL VALUES

Calories: 388kcal
Fat: 8.9g (4g S.Fat)
Carbs: 58.6g
Protein: 33.8g
Sugar: 19.3g
Sodium: 6606mg

METHOD

TO MAKE THE PINEAPPLE COLESLAW
Toss all the ingredients together in a large mixing bowl. Refrigerate for at least 1 hour before serving (this helps meld the flavours).

TO MAKE THE TOMATO POKÉ
Remove and discard the seeds from the tomatoes. In a mixing bowl, combine the tomatoes, scallions, liquid aminos, toasted sesame oil, dulse granules (see note), and red pepper flakes. Refrigerate for at least 1 hour before serving (this helps meld the flavours).

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

Toss the taro sticks with the melted coconut oil and salt, then bake for 30 minutes, flipping halfway through. When the edges have turned golden, remove them from the oven and lightly sprinkle with salt.

TO MAKE THE RICE
While the taro is roasting, bring the rice and water to a boil in a small pot over medium heat. Reduce the heat to medium-low, cover, and cook for 20 minutes, or until the potatoes are tender.

TO MAKE THE TERIAYAKI SEITAN
In a large saucepan over medium heat, combine 1/4 cup (60 mL) water, brown sugar, liquid aminos, agave nectar, ginger, and garlic. Bring to a boil, then reduce to a medium-low heat and cook, uncovered, for 5 minutes.

While the sauce is simmering, heat a grill pan over medium heat and grill the seitan for 2 minutes on each side, or until char marks appear. Whisk together the remaining 1/4 cup (60 ml) of water and the corn starch, then add to the saucepan and whisk until combined. Continue to cook and whisk the sauce until it thickens enough to coat the back of a spoon, then add the sesame seeds and toss the seitan into the pan, folding until evenly coated with the sauce.

Divide the coleslaw, poké, taro fries, rice, and teriyaki seitan among four serving bowls. Serve hot.

SMOKY CORN CHOWDER BREAD BOWL

SERVES 4 PORTIONS

1 tsp. sunflower oil

2 shallots, diced

1 clove of garlic, minced

4 cups (616 g) fresh corn kernels (or thawed frozen corn)

1/4 cup (15 g) nutritional yeast

1 tbsp. (15 ml) liquid aminos

1 tsp. liquid smoke

3/4 tsp. smoked paprika, plus more for garnish

1/2 tsp. onion powder

1 1/2 cups (355 ml) vegetable broth

1 cup (235 ml) unsweetened, nut- free non-dairy milk

2 cups (60 g) packed baby spinach

2 tbsp. (5 g) chiffonade-cut fresh basil, plus more for garnish

4 sourdough bread bowls (8 oz., or 225 g, each)

1/2 tsp. salt, or to taste

Freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 381kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 72.8g
Protein: 17.7g
Sugar: 9.4g
Sodium: 1121mg

METHOD

Warm the sunflower oil in a large pot over medium heat. Sauté the shallots and garlic in the pot for 2 to 3 minutes. Stir in the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder until evenly combined.

Bring the corn mixture to a boil with the vegetable broth and non-dairy milk. Reduce the heat to medium-low and carefully purée about half of the corn kernels with an immersion blender (so it remains slightly chunky).

Cook for 10 minutes, stirring occasionally, after bringing the soup to a simmer. Cook for another 5 minutes after adding the spinach and basil to the soup. Preheat the oven to 150°C/300°F in the meantime. Remove the tops of the bread bowl loaves and remove the bread from the centre, leaving a 1 inch (2.5 cm)-thick wall on all sides. Toast the loaves until they are golden brown.

Season the soup to taste with salt and pepper and divide it among the bread bowls. Serve immediately, garnished with smoked paprika and chiffonade-cut basil.

RECIPE NOTES

If you don't have an immersion blender, transfer half of the soup to a blender in small batches and carefully purée it with a towel over the top rather than the lid (or else you run the risk of it exploding everywhere).

NEAPOLITAN SMOOTHIE BOWL

SERVES 2 BOWLS

FOR THE CHOCOLATE LAYER

1 cup (252 g) frozen banana pieces

3 tbsp. (15 g) raw cacao powder

4 Medjool dates, pitted

Pinch of salt

1/3 cup (80 ml) water

FOR THE VANILLA LAYER

1 1/2 cups (378 g) frozen banana pieces

1/4 cup (37 g) hulled hemp seeds

3 Medjool dates, pitted

Seeds scraped from 1/2 of a vanilla bean

Pinch of salt

1/3 cup (80 ml) water

FOR THE STRAWBERRY LAYER

1 1/2 cups (382 g) frozen strawberries

3 Medjool dates, pitted

1/2 cup (120 ml) water

1 tbsp. (15 ml) lemon juice

FOR THE FINISHING TOUCHES

1/2 cup (85 g) sliced fresh strawberries

1/2 cup (75 g) sliced fresh bananas

2 tbsp. (16 g) cacao nibs

2 tbsp. (18 g) hulled hemp seeds

NUTRITIONAL VALUES

Calories: 723kcal
Fat: 18.2g (4.8g S.Fat)
Carbs: 130.4g
Protein: 18.6g
Sugar: 74.4g
Sodium: 123mg

METHOD

To make the chocolate layer: In a blender, combine all the ingredients and puree until smooth. Divide the mixture between two bowls and place in the freezer for 30 minutes to set.

To make the vanilla layer: In a blender, combine all the ingredients and puree until smooth. Divide the mixture evenly between the two bowls and place them in the freezer for 30 minutes to set (or overnight if you are prepping the night before).

To make the strawberry layer: To make the strawberry layer, combine all the ingredients in a blender and blend until smooth. Divide the mixture evenly between the two bowls.

Finishing touches: Sprinkle sliced strawberries, bananas, cacao nibs, and hemp seeds on top of each smoothie bowl. Serve right away.

RECIPE NOTES

Soak your dates in warm water for 15 minutes before making this recipe to ensure a smoother blend.

ZEBRA CREPE BOWL

SERVES 4 BOWLS

FOR THE CREPE BOWLS

1/2 cup (63 g) unbleached all- purpose flour

1 1/2 tsp. organic cane sugar

1/8 tsp. salt

1/2 cup plus

2 tbsp. (150 ml) unsweetened soy-free non-dairy milk

1 tbsp. (14 g) coconut oil, melted

1 tbsp. (15 ml) maple syrup

FOR THE FILLING

1/2 lb. (225 g) fresh strawberries, chopped

1/4 lb. (115 g) fresh blueberries

1/4 lb. (115 g) fresh blackberries

FOR THE ASSEMBLY

1 batch Chocolate Sauce

1 batch of Sweet Cashew Cream

1/4 cup (28 g) chopped pecans

NUTRITIONAL VALUES

Calories: 230kcal
Fat: 10.2g (3.8g S.Fat)
Carbs: 32.4g
Protein: 5.3g
Sugar: 12g
Sodium: 185mg

METHOD

To make the crepe bowls: Preheat the oven to 180°C/350°F. I Sift together the flour, sugar, and salt in a small bowl, then stir in the soy-free nondairy milk, melted coconut oil, and maple syrup until the batter is smooth.

For 20 minutes, place the bowl in the freezer. Grease the undersides of four small ovenproof bowls (you will use these to mould the cooked crepes). When the batter has finished setting, heat a griddle or large skillet over medium-low heat and spray with a thin layer of oil. Pour 2 tbsp. (28 mL) batter into the centre of the griddle, pick it up, and tilt the pan in circles to spread the batter out to about 7 inches (18 cm) in diameter.

Cook the crepe for 2 to 3 minutes on one side, then carefully flip it over and cook for another 2 minutes. Remove from the skillet and place it in the centre of the overturned bowl. Repeat with the remaining 3 crepes, then place the bowls on a baking sheet and bake for 10 to 12 minutes, or until the edges begin to brown. Place the baking sheet with the bowls on a cooling rack for 15 to 20 minutes to cool.

To make the filling: Toss all the berries together in a large mixing bowl.

To assemble: Remove the crepe bowls from the bowls, place them on serving plates or in larger bowls, and divide the berry mixture among them. Drizzle with Chocolate Sauce and Sweet Cashew Cream, then sprinkle with pecans and serve.

TEMPEH BACON HOLLANDAISE BOWL

SERVES 4 BOWLS

FOR THE HOLLANDAISE SAUCE

1/4 cup (30 g) chickpea flour

1 cup (235 ml) water

1/4 cup (55 g) vegan butter, melted

1 tbsp. (4 g) nutritional yeast

2 tsp. lemon juice

3/4 tsp. Indian black salt (kala namak)

1/4 tsp. ground turmeric

1/4 tsp. sea salt

FOR THE TOFU EGGS

1 package (12 oz, or 340 g) extra-firm tofu, drained

2 tsp. nutritional yeast

1/4 tsp. Indian black salt (kala namak)

Pinch each of salt and freshly ground black pepper

1 1/2 tsp. coconut oil

FOR THE ASSEMBLY

1/2 lb. (225 g) asparagus spears, cut in half with woody stems removed

Salt and freshly ground black pepper, to taste

2 cups (40 g) packed baby arugula

1 batch of Tempting Tempeh Bacon

1/2 lb. (225 g) tomatoes, sliced into wedges

NUTRITIONAL VALUES

Calories: 250kcal
Fat: 13.7g (1.7g S.Fat)
Carbs: 19.5g
Protein: 18.2g
Sugar: 4g
Sodium: 154mg

METHOD

To make the hollandaise sauce: In a blender, combine all the ingredients and puree until smooth. Transfer the sauce to a large sauté pan and heat over medium-low heat, whisking frequently. Cook, whisking constantly, until the sauce thickens and is no longer grainy from the chickpea flour. Reduce the heat to low to keep the dish warm until ready to serve.

To make the tofu eggs: Tofu should be cut in half lengthwise and then into 8 triangles. In a small mixing bowl, combine the nutritional yeast, Indian black salt, regular salt, and black pepper. This mixture should be applied to both sides of the tofu.

Warm the coconut oil in a large saucepan over medium heat. When the pan is hot, add the tofu triangles and brown them on both sides for 5 minutes. Reduce the heat to medium-low and place the tofu on one side of the pan.

To assemble: Cook for 5 to 6 minutes, stirring occasionally, on the other side of the hot pan with the asparagus pieces. Season the asparagus with salt and pepper and divide it among four bowls.

Fill each bowl with 2 pieces of tofu and 1/2 cup (10 g) arugula. Divide the Tempting Tempeh Bacon and tomatoes between the bowls and top with hollandaise sauce. Serve right away.

SCRAMBLE BURRITO BOWL

SERVES 2 PORTIONS

FOR THE TOFU SCRAMBLE

2 tbsp. (28 ml) mild-flavoured cooking oil

1 package (12 oz., or 340 g) extra- firm tofu, drained

2 tbsp. (6 g) nutritional yeast

Pinch of ground turmeric

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

Salt and freshly ground black pepper, to taste

FOR THE FAJITA VEGGIES

3/4 cup (120 g) half-moon slices of red onion

1 cup (150 g) bell pepper strips (any colour)

1/2 cup (120 g) cooked black beans

2 cups (60 g) packed baby spinach

Salt and freshly ground black pepper, to taste

FOR THE ASSEMBLY

1/4 cup (65 g) Roasted Chipotle Salsa

1/4 cup (37 g) peeled, pitted, and diced avocado

2 tbsp. (2 g) fresh cilantro

NUTRITIONAL VALUES

Calories: 351kcal
Fat: 20.4g (2.9g S.Fat)
Carbs: 25g
Protein: 23.9g
Sugar: 7.1g
Sodium: 60mg

METHOD

To make the tofu scramble and fajita veggies:

Warm the oil in a large cast-iron skillet over medium heat. When the skillet is hot, use your hands to break the tofu apart into large crumbles.

Brown the tofu for 2 to 3 minutes before turning it over to brown the other sides. On a couple of sides, you want a light brown crust.

Turn the heat down to medium-low and stir in the nutritional yeast, turmeric, and Indian black salt until the scramble is evenly coated. Season the scramble with salt and pepper and move it to one side of the skillet.

In the other half of the skillet, sauté the red onion and bell peppers until the onions are translucent. Season with salt and pepper after adding the black beans and spinach and cooking until the spinach has wilted.

To assemble: Divide the scrambled eggs and fajita vegetables between two bowls. Serve with the salsa, avocado, and cilantro on top.

LOADED POTATO BREAKFAST BOWL

SERVES 2 LARGE OR 4 SMALL PORTIONS

FOR THE POTATO HASH

2 tsp. coconut oil

1 1/2 lb. (680 g) russet potatoes, chopped

1 cup (160 g) diced white onion

1 cup (180 g) diced tomato

1/2 cup (75 g) diced red bell pepper

Salt and freshly ground black pepper, to taste

1 cup (20 g) firmly packed arugula

FOR THE MUSHROOM GRAVY

1 tbsp. (15 ml) light coconut milk, divided

1/2 cup (80 g) diced white onion

2 cloves of garlic, minced

1/2 cup (35 g) diced baby Bella mushrooms

1 tbsp. (8 g) cornstarch

3 tbsp. (12 g) nutritional yeast

1 tbsp. (15 ml) liquid aminos

Freshly ground black pepper, to taste

Vegan cheese shreds, for topping (optional)

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 5.6g (3.6g S.Fat)
Carbs: 36.9g
Protein: 6.7g
Sugar: 6.3g
Sodium: 1045mg

METHOD

TO MAKE THE HASH In a large saucepan over medium-high heat, melt the coconut oil. Put the potatoes in when the pan is hot enough to make water sizzle. Cook, covered, for 15 minutes, stirring occasionally. (If you can, start your gravy now.) Add the onions to the potatoes, cover, and cook until they are translucent. Reduce the heat to medium and stir in the tomatoes and bell pepper. Continue to cook, uncovered, until the potatoes are crispy and cooked all the way through.

Season with salt and pepper to taste. Fold in the arugula just before serving to prevent it from becoming too limp.

TO MAKE THE MUSHROOM GRAVY If possible, make the gravy at the same time as the potatoes; if not, the potatoes may become mushy when reheated.

1 tbsp (15 mL) coconut milk in a medium saucepan
Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes before stirring in the garlic. Cook until the onions are almost translucent, then add the mushrooms. Sauté until the mushrooms have darkened and shrunk in size. Sprinkle the corn starch over the onion-mushroom mixture and stir until evenly coated.

Place the contents of the saucepan, along with the remaining coconut milk, nutritional yeast, and liquid aminos, in a blender or food processor and pulse a few times for a smoother consistency.

Return the gravy to the saucepan and bring it to a boil. Reduce the heat to a low setting and allow the gravy to simmer. Stir or whisk every few minutes until the desired thickness is reached, then season with pepper.

Divide the potato hash between four bowls (don't forget to fold in the arugula first!) and top with cheese shreds and gravy, if using. Serve right away.

APPLE PIE SMOOTHIE BOWL

SERVES 2 PORTIONS

FOR THE APPLE PIE SMOOTHIE

1 1/2lb. (680 g) green apples, cored and chopped

2 frozen bananas, peeled

3 cups (90 g) packed fresh spinach

1 tsp. ground cinnamon

1 tsp. vanilla extract

Pinch of salt

2 tsp. maca powder (optional) Unsweetened non-dairy soy-free milk (optional)

FOR THE PIE TOPPING

1/4 cup (36 g) raw almonds

1/4 cup (45 g) dried dates, pitted

1/4 tsp. ground cinnamon

Pinch of salt

NUTRITIONAL VALUES

Calories: 1195kcal
Fat: 6.7g (0.6g S.Fat)
Carbs: 269.3g
Protein: 6.7g
Sugar: 81.1g
Sodium: 493mg

METHOD

TO MAKE THE SMOOTHIE In a blender, combine all the ingredients in the order listed. Firmly press the apple pieces into the pitcher, as they will produce the liquid required to purée the remaining ingredients. Blend until completely smooth. Add some soy-free non-dairy milk if you want a thinner consistency. Pour into two separate bowls and place in the freezer while you prepare the topping.

TO MAKE THE PIE TOPPING Pulse the almonds, dates, cinnamon, and salt in a food processor until they are small chunks. Serve with a shake over the top of each smoothie bowl.