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.

MOLE BOWL-E

SERVES 4 PORTIONS

FOR THE MOLE SAUCE

1 dried ancho chile pepper

1 tsp. coconut oil

1/2 cup (80 g) chopped white onion

1 clove of garlic, sliced

1/2 cup (120 ml) vegetable broth

2 1/2 tbsp. (31 g) tomato sauce

2 1/2 tbsp. (27 g) chopped dark chocolate (70 percent cacao)

1 1/2 tbsp. (24 g) roasted almond butter

3/4 tsp. ground cumin

1/2 tsp. ground chipotle chili powder

1/4 tsp. paprika

1/4 tsp. salt

1/8 tsp. ground cinnamon

FOR THE FREEKEH

2/3 cup (123 g) freekeh

1 1/3 cups (315 ml) vegetable broth

1 1/2 tsp. coconut oil

1/2 cup (80 g) diced yellow onion

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

1/2 cup (123 g) tomato sauce

2 tbsp. (18 g) sliced

Spanish olives

2 tbsp. (18 g) capers

1 1/2 tsp. minced fresh cilantro

1/2 tsp. salt

Pinch of freshly ground black pepper

FOR THE TEMPEH

8 oz. (225 g) tempeh

1 cup (235 ml) vegetable broth

1 tsp. coconut oil

Salt and freshly ground black pepper, to taste

FOR THE BLACK BEANS

1 tsp. coconut oil

1/4 cup (80 g) diced white onion

3/4 tsp. ground cumin

1 bay leaf

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

1/2 tsp. salt

FOR THE PLANTAINS

1 tsp. coconut oil

1 large ripe plantain, sliced into

1/4-inch-thick (6 mm) ovals

FOR THE ASSEMBLY

1 batch of Simple Guacamole

NUTRITIONAL VALUES

Calories: 656kcal
Fat: 23.4g (4.9g S.Fat)
Carbs: 85.8g
Protein: 35.9g
Sugar: 17.2g
Sodium: 1800mg

METHOD

TO MAKE THE MOLE SAUCE
Cover the ancho chile with water in a small pot, bring to a boil over medium heat, and cook for 10 minutes, or until the pepper is very soft. Remove the stem from the chile and drain, reserving 1/3 cup (80 ml) of the cooking water.

In a small saucepan over medium heat, warm the coconut oil. Sauté the onion and garlic until translucent. Blend until smooth the onion, garlic, ancho chile, vegetable broth, chile cooking water, tomato sauce, dark chocolate, almond butter, cumin, chipotle chilli powder, paprika, salt, and cinnamon.

Transfer the sauce to a large saucepan and cook for 15 minutes, whisking occasionally, over medium-low heat.

TO MAKE THE FREEKEH
Bring the freekeh and vegetable broth to a boil in a saucepan over medium heat. Reduce the heat to medium-low and cook for 20 to 25 minutes, covered.

Melt the coconut oil in a large skillet over medium heat when the freekeh is almost done cooking. Sauté the onion and bell pepper until the onions become translucent. Add the cooked freekeh, tomato sauce, Spanish olives, and capers to the skillet. Cook for 5 minutes, stirring occasionally, on medium-low heat. Reduce the heat to low and stir in the cilantro, salt, and pepper to keep the freekeh warm.

TO MAKE THE TEMPEH
In a small saucepan, bring the tempeh slab and vegetable broth to a boil over medium heat. Cook for 10 minutes with the lid on, then drain the tempeh. Cut the tempeh into cubes and return it to the pan with the coconut oil. Brown each side for 2 to 3 minutes on medium heat. Season with salt and pepper to taste.

TO MAKE THE BLACK BEANS
Melt the coconut oil in a small saucepan over medium heat and sauté the onion until translucent. Stir in the cumin and bay leaf, then add the beans to the pot. Simmer for 15 minutes over medium-low heat, or until the liquid has slightly reduced. Season with salt to taste. Before serving, remove the bay leaf.

TO MAKE THE PLANTAINS
Melt the coconut oil in a small skillet over medium heat. Caramelize the plantains in the skillet for 3 minutes on each side, or until they are dark brown.

TO ASSEMBLE
Separate the freekeh, tempeh, black beans, plantains, and Simple Guacamole into four bowls. Drizzle the mole sauce over each bowl and serve immediately.

“FISH” TACO BOWL

SERVES 4 PORTIONS

FOR THE CABBAGE SLAW

1 cup (70 g) shredded red cabbage

1 cup (70 g) shredded green cabbage

1 cup (110 g) grated carrot

1/4 cup (60 g) vegan mayonnaise (soy-free, if necessary)

1 tsp. white vinegar

FOR THE PICO DE GALLO

1/2 cup (90 g) diced tomato

1/3 cup (55 g) diced red onion

1 tbsp. (1 g) minced fresh cilantro

1 tbsp. (6 g) minced fresh jalapeño (optional)

1/2 tsp. lime juice

Salt and freshly ground black pepper, to taste

FOR THE “FISH”

2 cans (14 oz., or 400 g each) hearts of palm, drained

2 tsp. lime juice

1/2 tsp. dulse seaweed flakes Pinch of salt

FOR THE ASSEMBLY

4 small corn tortillas, cut into strips

1/4 cup (4 g) loosely packed fresh cilantro leaves

2 tbsp. (11 g) sliced fresh jalapeño

8 lime wedges

NUTRITIONAL VALUES

Calories: 163kcal
Fat: 4.9g (0.3g S.Fat)
Carbs: 29g
Protein: 5.3g
Sugar: 4.6g
Sodium: 501mg

METHOD

TO MAKE THE CABBAGE SLAW
Place all the ingredients in a mixing bowl, stir until combined, and refrigerate for 20 minutes.

TO MAKE THE PICO DE GALLO
Place all the ingredients in a mixing bowl, stir until combined, and refrigerate for 20 minutes.

TO MAKE THE "FISH"
Preheat the oven to 180°C/350°F and coat a baking sheet with a thin layer of oil or nonstick cooking spray.

Pull apart the palm hearts in a mixing bowl with two forks or your hands until they appear shredded. Stir in the lime juice, dulse flakes (see note), and salt until combined, then spread the mixture out in a single layer on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden brown.

TO ASSEMBLE
Place the tortilla strips on a baking sheet, brush with a thin layer of oil, and season with salt while the "fish" bakes. Bake for 10 to 12 minutes, or until the bacon is crispy.

Divide the slaw, Pico de Gallo, "fish," and tortillas among four shallow bowls, arranging them in quadrants. Combine the tortilla strips with the cilantro, jalapeno, and lime wedges. Serve right away.

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.

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.

ROASTED VEGGIE QUINOA BOWL

SERVES 4 PORTIONS

FOR THE ROASTED VEGETABLES

1 lb. (455 g) fingerling potatoes, quartered

1/2 lb. (225 g) whole green beans, ends trimmed

2 cups (200 g) wedged green cabbage

1 cup (120 g) halved shallots

1/4 cup (10 g) chopped fresh dill

2 tbsp. (30 ml) olive oil

1/2 tsp. salt

1/4 tsp. black pepper

FOR THE QUINOA

2 2/3 cups (635 ml) vegetable broth

1 1/3 cups (250 g) tri-coloured quinoa

FOR THE ASSEMBLY

1/2 cup (60 g) chopped roasted pistachios

2 tbsp. (30 ml) lemon juice

1/8 tsp. salt

1/8 tsp. black pepper

NUTRITIONAL VALUES

Calories: 547kcal
Fat: 18.3g (2.3g S.Fat)
Carbs: 78.8g
Protein: 19.2g
Sugar: 6.6g
Sodium: 1324mg

METHOD

TO MAKE THE ROASTED VEGETABLES
Preheat the oven to 400oF (200oC, or gas mark 6) and get out a large baking sheet. Place the potatoes, green beans, cabbage, and shallots on a baking sheet and set aside. Sprinkle the dill over them. Drizzle with oil and season with salt and pepper to taste. Toss gently until everything is evenly coated, then roast for 10 minutes. Roast for another 10 minutes after stirring the vegetables. Turn off the oven and open the door but keep the baking sheet inside to keep the vegetables warm.

TO MAKE THE QUINOA
While the vegetables roast, combine the vegetable broth and quinoa in a medium-sized saucepan, cover, and heat to a simmer over medium heat. Reduce the heat to medium-low and cook for 18 to 20 minutes before fluffing with a spoon or fork.

TO ASSEMBLE
Divide the roasted vegetables and quinoa among four bowls, then top with 2 tbsp. (15 g) pistachios, 1/2 tbsp. lemon juice, and a pinch of salt and pepper to taste. Serve hot.