SMOKY GREENS WITH RED BEANS AND GRITS

SERVES 4 PORTIONS

FOR THE POLENTA GRITS

3 cups (720 ml) vegetable broth

1 cup (140 g) polenta grits

1/4 cup (20 g) nutritional yeast

1/4 tsp. black pepper

1/8 tsp. salt, or to taste

FOR THE SMOKY GREENS

1 1/2 tbsp. (25 ml) sunflower oil

1/2 cup (45 g) diced shallots

8 oz. (225 g) cubed seitan

4 cups (200 g) packed chopped hearty greens; stems removed

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

1 tbsp. (15 ml) maple syrup

1 tsp. apple cider vinegar

1 tsp. liquid smoke

1/4 tsp. smoked paprika

1/8 tsp. cayenne pepper

1/2 tsp. salt, or to taste

NUTRITIONAL VALUES

Calories: 705kcal
Fat: 9.3g (1g S.Fat)
Carbs: 107.3g
Protein: 49.3g
Sugar: 7.6g
Sodium: 1161mg

METHOD

TO MAKE THE POLENTA GRITS
In a pot, combine the vegetable broth, polenta grits, nutritional yeast, and pepper. Bring the mixture to a boil over medium heat, covered with a lid. Adjust the heat to medium-low and continue to cook the grits for 18 to 20 minutes, stirring every 5 minutes. Begin the smoky greens while the polenta is cooking.

TO MAKE THE SMOKY GREENS
In a large saucepan over medium heat, heat the oil. When the oil is hot, add the shallots and seitan and cook for 2 minutes. Then stir in the greens, red beans, maple syrup, apple cider vinegar, liquid smoke, paprika, and cayenne pepper. Reduce the heat to medium-low, cover the pan, and let it sit for 10 minutes, stirring occasionally.

Season with salt to taste once the greens are mostly wilted but not mushy. Divide the polenta among four bowls. Top with the smoky greens’ mixture, season with salt to taste, and serve.

RECIPE NOTES

This recipe can easily be doubled for a family meal or meal prep because all you need are more ingredients and larger pots! Cooking times are only increased by a minute or two in this recipe's expansion.

CHICKPEA TENDERS & WAFFLES

SERVES 4 PORTIONS

FOR THE CHICKPEA TENDERS

2 cans (30 oz., or 850 g) chickpeas, drained

2 tbsp. (30 ml) aquafaba (a.k.a. chickpea brine) reserved

1/2 cup (70 g) diced yellow onion

2 tsp. (5 g) salt-free poultry seasoning

1 tsp. salt

1 tsp. garlic powder

1/4 tsp. black pepper

1/2 tsp. paprika

1/2 cup (60 g) vital wheat gluten

1/3 cup (30 g) panko breadcrumbs

3 tbsp. (25 g) sesame seeds

1 tsp. onion powder

FOR THE WAFFLES

1 1/4 cups (295 ml) unsweetened non- dairy milk

2 tbsp. (30 ml) lemon juice

1 tbsp. (15 g) sunflower oil

1 tsp. vanilla extract

1 cup (130 g) unbleached all-purpose flour

1/2 cup (55 g) quick-cooking oats

2 tbsp. (25 g) sugar

2 tsp. (9 g) baking powder

Pinch of salt

FOR THE SPICY SYRUP

1/3 cup (80 ml) maple syrup

1 1/2 tbsp. (22.5 ml) hot sauce

NUTRITIONAL VALUES

Calories: 1126kcal
Fat: 18g (1.9g S.Fat)
Carbs: 189.2g
Protein: 57.8g
Sugar: 45.4g
Sodium: 792mg

METHOD

TO MAKE THE CHICKPEA TENDERS
Preheat the oven to 400oF (200oC, or gas mark 6), and line a baking sheet with parchment paper or a silicone baking mat.

In a food processor fitted with an S-blade, combine the chickpeas, reserved aquafaba, yellow onions, poultry seasoning, salt, garlic powder, pepper, and paprika. Pulse the mixture until the chickpeas are roughly a quarter of their original size. Sprinkle the vital wheat gluten over the chickpea "dough" and pulse a few times to combine evenly.

Combine the panko crumbs, sesame seeds, and onion powder in a small bowl or plate with high edges. Wet your hand lightly and shape 3-tbsp.-sized (45 g) scoops of the chickpea mixture into "cutlets" or "tender" shapes. Press each tendie gently into the panko mixture until coated, then place on a baking sheet. Repeat until you have a total of 12 chickpea tenders. Bake for 12 minutes, then flip and bake for another 12 minutes, or until they begin to turn golden. Begin making the waffles while those are baking.

TO MAKE THE WAFFLES
Preheat a regular waffle maker (not a Belgian waffle maker) and have a blender ready. In the blender pitcher, combine the non-dairy milk, lemon juice, oil, vanilla, flour, oats, sugar, baking powder, and salt in that order. Purée the mixture until it is smooth.

Allow the waffle batter to thicken for 5 minutes before pouring it into your waffle maker. Cook the waffle for about 8 minutes, checking for doneness once most of the steaming has stopped. Repeat until all the waffle batter is gone.

TO MAKE THE SPICY SYRUP
Whisk together the maple syrup and hot sauce in a small bowl or jar until combined.

TO SERVE
Arrange the waffles on four plates and top each with three chickpea tenders. Serve immediately, with the spicy syrup on the side.

DROP BISCUIT POT PIE

SERVES 4 PORTIONS

FOR THE FILLING

1 tbsp. (15 ml) sunflower oil

1 cup (140 g) diced white onion

1 cup (100 g) diced celery

2 carrots, diced

3 cups (270 g) sliced baby Bella mushrooms

1 cup (40 g) chopped kale or other hearty green

1 can (15 oz., or 425 g) white beans, including their liquid

2 tbsp. (20 g) unbleached all- purpose flour

1/2 tsp. dried sage

1/2 tsp. dried thyme

1/4 tsp. dried oregano

1/4 tsp. white pepper

1 cup (235 ml) vegetable broth

1/2 tsp. salt, or to taste

FOR THE DROP BISCUITS

3/4 cup (100 g) unbleached all- purpose flour

1/2 cup (65 g) whole wheat pastry flour

1 1/2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. black pepper

1/3 cup (60 g) vegetable shortening or cold vegan butter

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

NUTRITIONAL VALUES

Calories: 781kcal
Fat: 23.2g (6.3g S.Fat)
Carbs: 112.4g
Protein: 34.5g
Sugar: 8.1g
Sodium: 1007mg

METHOD

TO MAKE THE FILLING
In a large saucepan over medium heat, heat the oil. When the pan is hot, add the white onions, celery, and carrots. Sauté the onions for 5 to 7 minutes, or until they are translucent. Cook for 3 minutes after adding the mushrooms and kale to the pan.

Stir in the white beans and their liquid, flour, sage, thyme, oregano, and white pepper until evenly combined. Bring the vegetable broth to a simmer in the pan, then reduce the heat to medium-low. Simmer for 2 minutes, then season with salt to taste and set aside.

TO MAKE THE DROP BISCUITS
Preheat the oven to 425oF (220oC, or gas mark 7), and have ready a 6 x 10-inch (15 x 25 cm) or 8 x 8-inch (20 x 20 cm) baking dish.

Sift together the all-purpose flour, pastry flour, baking powder, salt, and black pepper in a large mixing bowl. To the dry mixture, add the vegetable shortening and cut it in with a fork or pastry cutter until it resembles small pebbles. Add the non-dairy milk to the bowl and stir until no dry spots remain.

Place scoops of drop biscuit dough in a single layer over the top of the filling in the baking dish. Bake the pot pie for 30 minutes, or until the biscuit tops are golden. Allow to cool for 5 to 10 minutes on a rack before serving.

RECIPE NOTES

To serve a larger group, double the recipe to fit a larger baking dish, or quadruple it to fit two! Bake for 40 to 45 minutes for the larger size.

PITA PIZZA TRIO

SERVES 4 PIZZAS

FOR THE PIZZA BASE

4 pitas

1 cup (245 g) Chunky Tomato Sauce

FOR THE BACON PIZZAS

1 cup (115 g) vegan mozzarella shreds

1/2 cup (85 g) pineapple chunks

1/4 cup (20 g) Coconut Bacon

1/4 cup (30 g) sliced black olives

NUTRITIONAL VALUES

Calories: 313kcal
Fat: 9.4g (1.4g S.Fat)
Carbs: 48.3g
Protein: 6.9g
Sugar: 5.1g
Sodium: 888mg

FOR THE SIMPLE VEGGIE PIZZAS

1/2 cup (20 g) packed baby spinach

1/2 cup (50 g) quartered artichoke hearts

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

1/4 cup (30 g) thinly sliced red onion

2 tbsp. (20 g) raw pine nuts

1/4 tsp. dried oregano

NUTRITIONAL VALUES

Calories: 224kcal
Fat: 3.7g (0.3g S.Fat)
Carbs: 40.2g
Protein: 6.6g
Sugar: 3.5g
Sodium: 546mg

FOR THE CAPRESE PIZZAS

1/4 cup (60 g) Simple Cashew Cream

1/2 tbsp. (2.5 g) nutritional yeast

1/4 tsp. garlic powder

1/2 cup (100 g) tomato slices

1/4 cup (10 g) fresh basil leaves

1 clove garlic, minced

1/4 tsp. coarse salt

1/8 tsp. cracked pepper

NUTRITIONAL VALUES

Calories: 259kcal
Fat: 2.3g (0.1g S.Fat)
Carbs: 52.9g
Protein: 8.8g
Sugar: 2.8g
Sodium: 656mg

METHOD

TO MAKE THE PIZZA BASE
Preheat the oven to 400oF (200oC, or gas mark 6) and insert a large pizza stone. Alternatively, have a large baking sheet on hand. Spread 1/4 cup (60 g) Chunky Tomato Sauce over each pita. Top the pizzas with any of the three options listed below or create your own!

TO MAKE PINEAPPLE BACON PIZZAS
Sprinkle cheese shreds over the sauce, then top with pineapple, Coconut Bacon, and black olive slices. Place in the oven for 10 to 12 minutes, or until the cheese has melted.

TO MAKE THE SIMPLE VEGGIE PIZZAS
Divide the spinach, artichoke hearts, mushrooms, and red onions among the four pitas, and top with the pine nuts and dried oregano. Bake the pitas for 10 to 12 minutes, or until golden around the edges.

TO MAKE THE CAPRESE PIZZAS
Combine the Simple Cashew Cream, nutritional yeast, and garlic powder in a small mixing bowl. Then, spoon 1 tbsp (15 g) of the Simple Cashew Cream mixture onto each pita, followed by tomato slices, basil, garlic, salt, and pepper. Bake the pitas for 10 to 12 minutes, or until golden around the edges.

RECIPE NOTES

Each topping option serves enough for four pita pizzas.

PORTOBELLO FAJITA SALAD

SERVES

FOR THE AVOCADO DRESSING

1/2 cup (120 g) mashed avocado

3/4 cup (175 ml) water

1/4 cup (60 ml) lime juice

2 tbsp. (30 ml) olive oil

2 tsp. (10 ml) agave nectar

1 clove garlic, peeled

1/4 tsp. salt

1/2 cup (10 g) fresh cilantro

FOR THE FAJITA SALAD

1 1/2 tbsp. (25 ml) sunflower oil

1 cup (120 g) slivered red onion

1 sliced poblano pepper

1 cup (100 g) sliced bell pepper (mixed colours)

2 tbsp. (15 g) sliced jalapeño

8 oz. (225 g) sliced portobello mushrooms

1/2 tsp. salt

1/8 tsp. black pepper

8 oz. (225 g) romaine lettuce, chopped

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

1/4 cup (10 g) dried sweet corn (optional)

NUTRITIONAL VALUES

Calories: 612kcal
Fat: 20g (3.2g S.Fat)
Carbs: 87.6g
Protein: 27.1g
Sugar: 11.3g
Sodium: 165m

METHOD

TO MAKE THE DRESSING
In a blender, combine the avocado, water, lime juice, olive oil, agave nectar, garlic, and salt. Purée the mixture until it is completely smooth. Pulse in the cilantro until the leaves are broken up into smaller pieces. Refrigerate the dressing after transferring it to a squeeze bottle or jar.

TO MAKE THE FAJITA SALAD
Warm the oil in a large pan over medium-high heat. When the pan is hot, add the red onions, poblano pepper, bell peppers, and jalapeno.

Cook for 5–7 minutes, browning the pepper mixture on both sides and stirring occasionally. Add the mushrooms to the pan when the onions are nearly translucent. Continue to sauté for 5 minutes, or until the mushrooms have shrunk and become browned around the edges. Season with salt and pepper to taste.

Divide the lettuce among four plates, then top with the black beans and fajita vegetables. Dressing can be drizzled over the salad or served on the side. Serve with the optional dried sweet corn garnish.

RECIPE NOTES

You can prepare this salad ahead of time, with the dressing on the side, and chill the fajita vegetables, which taste great cold.

SPICY JACKFRUIT CHILI

SERVES 4 PORTIONS

1 tbsp. (15 ml) sunflower oil

2 cans (40 oz., or 1135 g) green jackfruit in brine, drained and rinsed with seeds removed

1 cup (140 g) diced yellow onion

1 red bell pepper, seeded and diced

1 tbsp. (15 g) minced jalapeño

2 tbsp. (35 g) tomato paste

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

1 1/2 cups (375 ml) vegetable broth

1 cup (170 g) chopped tomatoes

2 tsp. (10 ml) apple cider vinegar

1 1/2 tsp. chili powder

1/4 tsp. chipotle powder

1/2 tsp. smoked paprika

1 tsp. ground coriander

1 tsp. salt, or to taste

1/4 cup (12 g) diced scallions

1/4 cup (30 g) vegan cheese crumbles or shreds (optional)

NUTRITIONAL VALUES

Calories: 288kcal
Fat: 6.5g (0.8g S.Fat)
Carbs: 44.4g
Protein: 14.8g
Sugar: 6.5g
Sodium: 960mg

METHOD

In a large pot, heat the oil over medium-high heat. When the oil is hot, add the jackfruit and yellow onions and sauté for 3 minutes to brown the edges. Reduce the heat to medium and stir in the bell peppers, jalapeo, and tomato paste. Cook for 5 minutes, or until the peppers have softened and the onions have turned translucent. While you're at it, break up the jackfruit into smaller pieces.

Add the black beans, vegetable broth, chopped tomatoes, apple cider vinegar, chilli powder, chipotle powder, smoked paprika, and coriander to the pot and stir to combine. Bring the mixture to a rolling boil. Reduce the heat to medium-low and cook for 10 minutes, covered, stirring occasionally.

Season with salt to taste after the chilli has simmered. Divide the chilli among 4 bowls and top with 1 tbsp. (3 g) scallions and 1 tbsp. (7 g) vegan cheese, if using. Serve immediately.

RECIPE NOTES

Most Asian markets, as well as some natural food stores, sell green or young jackfruit in brine.

SAVORY PUFF PASTRY TARTLETS

SERVES 4 PORTIONS

FOR THE TARTLETS

12.3 oz. (350 g) silken tofu

2 tbsp. (10 g) nutritional yeast

1 tsp. cornstarch

1 tsp. lemon juice

1 clove garlic, peeled

1 tbsp. (5 g) fresh basil

3/4 tsp. salt

1 sheet (245 g) thawed vegan puff pastry

1 cup (170 g) tomato slices

1 cup (120 g) zucchini slices

Cooking oil spray

FOR THE GARNISH

1/4 cup (60 ml) balsamic vinegar

1/4 tsp. coarse salt

4 basil leaves

NUTRITIONAL VALUES

Calories: 301kcal
Fat: 12.2g (0.4g S.Fat)
Carbs: 33.1g
Protein: 15.6g
Sugar: 3.2g
Sodium: 810mg

METHOD

Preheat the oven to 400oF (200oC, or gas mark 6), and get out four 4-inch (10 cm) tartlet pans and a baking sheet.

In a blender, combine the silken tofu, nutritional yeast, cornstarch, lemon juice, garlic, basil, and salt and puree until completely smooth. Place aside.

Roll out the puff pastry sheet to about 10 x 10 inches (25 x 25 cm) and cut it into 4 equal squares. Place each square over a tartlet dish, lightly pressing in to fit the bottom and walls. Fill each crust with a heaping 1/3 cup (75 g) of filling, then top with tomato and zucchini slices and a light coat of cooking oil.

Place the tartlet pans on a baking sheet and set aside. Bake for 18 to 20 minutes, or until the puff pastry corners are golden brown. The filling will be soft and creamy on the outside and firm on the inside.

TO MAKE THE GARNISH
While the tartlets bake, heat the balsamic vinegar in a small saucepan over medium-low heat. Remove from the heat after 5 to 7 minutes, or until it has reduced by half.

When the tartlets are finished, drizzle each with balsamic reduction, a pinch of coarse salt, and 1 basil leaf. Serve hot.

RECIPE NOTES

If you don't have single-serving pans, use a 9-inch (23- cm) tart or pie pan and assemble as one tart. Bake for 35 to 40 minutes, depending on the oven.

COCONUT CURRY SWEET POTATO NOODLES

SERVES 4 PORTIONS

1 tsp. coconut oil

1 cup (140 g) diced yellow onion

1 cup (130 g) diced red bell pepper

1 large carrot, peeled and sliced

1 tbsp. (15 g) sliced jalapeño

1 1/2 tsp. minced ginger

2 cups (330 g) canned chickpeas, drained and rinsed

1 tbsp. (5 g) yellow curry powder

1 1/2 cups (355 ml) vegetable broth

1 can (13.5 oz., or 400 ml) lite coconut milk

4 cups (300 g) spiralized sweet potato

2 cups (70 g) baby spinach

1/4 cup (10 g) chopped fresh cilantro, divided

1 tsp. salt, or to taste

1 tbsp. (15 ml) lime juice

NUTRITIONAL VALUES

Calories: 583kcal
Fat: 13.2g (6.6g S.Fat)
Carbs: 98.5g
Protein: 25.4g
Sugar: 20.1g
Sodium: 397mg

METHOD

In a large pot over medium heat, warm the coconut oil. Add the yellow onions, bell peppers, carrots, jalapeo, and ginger once the oil is hot. Sauté the onions and carrots for 7 minutes, or until the onions are translucent and the carrots are tender. Stir the chickpeas and curry powder into the sautéed mixture until everything is evenly coated.

Simmer for 5 minutes after adding the broth and coconut milk to the pot. Finally, stir in the sweet potato noodles, spinach, and 2 tbsp (5 g) cilantro. Simmer for 5 minutes more, stirring occasionally. Check the sweet potato noodles for doneness, then add the salt and lime juice to the curry.

Before serving, divide the curry among four bowls and top with the remaining cilantro.

RECIPE NOTES

Use full-fat coconut milk instead of lite coconut milk for a richer curry.

PARTY NACHO PLATTER

SERVES 4 TO 6 PORTIONS

FOR THE QUESO

2 cups (475 ml) Butternut Cheese Sauce

1/4 cup (20 g) nutritional yeast

1/2 tsp. ground cumin

1 tbsp. (15 g) pickled jalapeños

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

FOR THE ASSEMBLY

10 oz. (280 g) corn tortilla chips

2 cups (350 g) Buckwheat Taco Meat, warmed

1 cup (40 g) packed shredded romaine

1 cup (200 g) diced tomatoes

1/4 cup (35 g) thinly sliced avocado

1/4 cup (35 g) thinly sliced radishes

2 tbsp. (30 g) Simple Cashew Cream or vegan sour cream, nut free if necessary

1 tbsp. (3 g) minced fresh cilantro

NUTRITIONAL VALUES

Calories: 652kcal
Fat: 13.9g (5.4g S.Fat)
Carbs: 95.8g
Protein: 40.3g
Sugar: 7.5g
Sodium: 635mg

METHOD

TO MAKE THE QUESO
In a small saucepan over medium heat, combine the Butternut Cheese Sauce, nutritional yeast, cumin, and pickled jalapenos. Bring to a simmer, then reduce to a medium-low heat and add the pinto beans. Simmer, stirring occasionally, for 5 minutes.

TO ASSEMBLE
Cover the chips with the queso-bean mixture, then with the Buckwheat Taco Meat, romaine, tomatoes, avocado, radishes, dollops of Simple Cashew Cream, and finally with the minced cilantro. Serve hot.

RECIPE NOTES

To save even more time, substitute premade vegan beef crumbles for the buckwheat taco meat and store-bought vegan sour cream for the cashew cream!

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.

BUCKWHEAT-STUFFED ACORN SQUASH

SERVES 4 PORTIONS

FOR THE SQUASH

2 small acorn squash, halved, seeds scooped

Cooking oil spray

1/4 tsp. salt

1/4 tsp. black pepper

FOR THE FILLING

1 cup (235 ml) vegetable broth

1/2 cup (70 g) diced sweet onion

1/2 cup (85 g) buckwheat groats

1 cup (100 g) thinly sliced Brussels sprouts

1/2 cup (35 g) chopped radicchio

1/4 cup (25 g) dried cranberries

1 tsp. fresh rosemary, minced

1/8 tsp. black pepper

1/4 cup (16 g) roasted pepitas (shelled pumpkin seeds)

FOR THE DRESSING

1/3 cup (85 g) tahini

1/4 cup (60 ml) water

1 tbsp. (15 ml) orange juice

1 tbsp. (15 ml) maple syrup

1/4 tsp. garlic powder

1/8 tsp. salt, or to taste

NUTRITIONAL VALUES

Calories: 316kcal
Fat: 13g (2.1g S.Fat)
Carbs: 46.1g
Protein: 9.9g
Sugar: 5.4g
Sodium: 538mg

METHOD

TO MAKE THE SQUASH
Preheat the oven to 400oF (200oC, or gas mark 6), and fill a large baking dish with a thin layer of water. Place the squash halves cut-side up in the dish and poke a few holes in each with a fork. Coat them lightly with cooking spray, then season with salt and pepper. Bake for 25 minutes, or until the potatoes are fork tender.

TO MAKE THE FILLING
While the squash bakes, bring the vegetable broth and onions to a simmer in a saucepan over medium heat. Cook, stirring occasionally, for 3 to 5 minutes, or until the onions are nearly translucent. To the pan, add the buckwheat groats. Reduce the heat to medium-low, cover, and leave to simmer for 10 minutes.

When the groats are tender, fold in the Brussels sprouts, radicchio, cranberries, rosemary, and black pepper. Cook for 2 minutes, or until the radicchio shrinks in size. Turn off the heat and cover the mixture to keep it warm.

TO MAKE THE DRESSING
In a small mixing bowl, combine the tahini, water, orange juice, maple syrup, garlic powder, and salt. Taste and adjust the seasonings to your liking.

TO ASSEMBLE
After the squash halves have been baked, stuff each one with some of the buckwheat mixture, then drizzle with the tahini sauce and sprinkle with pepitas. Serve immediately.

HEARTY SKILLET CORNBREAD

SERVES 4 PORTIONS

FOR THE SOYRIZO MIX-INS

1 cup (120 g) chopped zucchini

1 cup (255 g) soyrizo

1 cup (130 g) corn kernels

1/2 cup (150 g) diced roasted red pepper

1/2 cup (70 g) diced yellow onion

FOR THE CORNBREAD BATTER

1 cup (160 g) cornmeal

1 cup (135 g) gluten-free all- purpose flour

2 tbsp. (15 g) ground flaxseed

1 1/2 tsp. salt

1 tsp. baking powder

1 cup (235 ml) unsweetened non- dairy milk

6 tbsp. (90 ml) melted coconut oil

1/3 cup (80 ml) water

1/4 cup (60 ml) agave nectar

2 tbsp. (5 g) chopped fresh cilantro

NUTRITIONAL VALUES

Calories: 573kcal
Fat: 28.4g (5.8g S.Fat)
Carbs: 66.2g
Protein: 18.7g
Sugar: 6.4g
Sodium: 3934mg

METHOD

TO MAKE THE SOYRIZO MIX-INS
First, preheat the oven to 375oF (190oC, or gas mark 5). Warm an 8-inch (20-cm) cast-iron skillet over medium- high heat and add the zucchini, soyrizo, corn, red pepper, and yellow onions. Cook, stirring occasionally, for 5 minutes.

TO MAKE THE CORNBREAD BATTER
In a large mixing bowl, whisk together the cornmeal, flour, flaxseed, salt, and baking powder until evenly combined. Make a well in the centre of the dry ingredients and add the non-dairy milk, coconut oil, water, and agave nectar. Fold the batter together until well combined and there are no dry spots.

After that, remove the skillet from heat and pour the batter over the sautéed mix-ins. Fold together a few times, then bake for 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the skillet to cool for 5 to 10 minutes on a rack before cutting into it; sprinkle cilantro on top and serve.

RECIPE NOTES

This skillet cornbread is especially delicious when topped with a pat of vegan butter!

CAULIFLOWER ALFREDO WITH GRILLED ASPARAGUS

SERVES 4 PORTIONS

FOR THE CAULIFLOWER SAUCE

3 cups (300 g) cauliflower florets

1 cup (135 g) chopped white onion

1/3 cup (45 g) raw pine nuts

3 cloves garlic, peeled

2 tbsp. (10 g) nutritional yeast

1 tbsp. (15 ml) lemon juice

1 tsp. salt

1/2 tsp. white pepper

FOR THE ASSEMBLY

8 oz. (225 g) fettuccini pasta, gluten-free, if necessary

8 oz. (225 g) asparagus, woody ends trimmed

1 tbsp. (15 ml) sunflower oil

Pinch of salt

Pinch of black pepper

2 tbsp. (20 g) toasted pine nuts

NUTRITIONAL VALUES

Calories: 266kcal
Fat: 18.4g (1.8g S.Fat)
Carbs: 20.6g
Protein: 9g
Sugar: 5.4g
Sodium: 819mg

METHOD

TO MAKE THE CAULIFLOWER SAUCE
In a pot, combine the cauliflower, white onions, raw pine nuts, and garlic, then cover with water. Bring the pot to a boil over medium-high heat, covered. Adjust the heat to medium and cook for 10 to 12 minutes, or until the cauliflower is fork tender, with the lid slightly vented.

Drain the pot carefully, then combine the boiled cauliflower, onions, pine nuts, and garlic in a blender with the nutritional yeast, lemon juice, salt, and pepper. Set aside after puréeing until completely smooth.

TO ASSEMBLE
Preheat a grill to 400oF (200oC). Cook the pasta according to the package directions. While that is cooking, toss the asparagus in a bowl with the oil, salt, and pepper to coat. Grill the asparagus for 2 minutes per side, or until the grill marks are very visible.

When the pasta is done, drain the water and toss it with the cauliflower sauce. Cook, uncovered, over medium- low heat for 3 minutes, or until the sauce has thickened slightly. Distribute the pasta among four plates or shallow bowls, then top with the grilled asparagus and toasted pine nuts. Serve.

RECIPE NOTES

To make this dish even more opulent, drizzle truffle oil over the top of each plate before serving.

TEMPEH ADOBO TOSTADAS

SERVES 4 TOSTADAS

FOR THE TEMPEH ADOBO

1 tbsp. (15 ml) sunflower oil

8 oz. (225 g) tempeh, diced

1/2 cup (70 g) diced yellow onion

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

1 cup (235 ml) vegetable broth

3/4 tsp. paprika

1/2 tsp. onion powder

1/2 tsp. dried oregano

1/4 tsp. black pepper

1/4 tsp. ground cumin

1/8 tsp. chipotle powder

3/4 tsp. salt

FOR THE TOSTADAS

3 tbsp. (45 ml) sunflower oil

4 corn tortillas, 6 inches (15 cm) in diameter

Pinch of salt

1 can (16 oz., or 455 g) vegetarian refried beans

1 cup (75 g) shredded red cabbage

2 tbsp. (5 g) chopped fresh cilantro

1/2 cup (120 g) salsa

NUTRITIONAL VALUES

Calories: 366kcal
Fat: 22.8g (3g S.Fat)
Carbs: 28.1g
Protein: 16.3g
Sugar: 3.7g
Sodium: 973mg

METHOD

TO MAKE THE TEMPEH ADOBO:
Warm the oil in a skillet over medium-high heat. When the tempeh, yellow onions, and bell peppers are hot, add them to the pan. Cook for 3 minutes, or until the onions are mostly translucent and beginning to brown on the edges. Reduce the heat to medium, add the broth to the skillet, and cook the tempeh mixture, uncovered, for 5 minutes.

Stir in the paprika, onion powder, oregano, pepper, cumin, and chipotle powder until well combined. Season with salt after all the liquid has evaporated. Remove the skillet from the heat but keep it covered with a lid to keep warm.

TO MAKE THE TOSTADA
Warm the oil in a small saucepan over medium heat. Drop a small piece of bread into the oil to test the temperature. You're ready to go if the bread sizzles.

Off to the side, keep a plate lined with paper towels. Drop one tortilla into the oil and cook for 3 minutes before flipping and cooking for another 3 minutes, or until bubbly and golden brown. Remove it from the oil, pat it dry with a paper towel, and season with salt. Repeat with the rest of the tortillas.

Divide the refried beans among the 4 tostadas, spreading them out to cover the majority of the surface. Divide the tempeh into fourths and top with beans, followed by cabbage, cilantro, and salsa. Serve immediately.

BUTTERNUT MAC AND TREES

SERVES 4 PORTIONS

2 1/4 cups (205 g) gluten-free pasta, such as elbows, fusilli, or shells

2 cups (160 g) broccoli florets

2 cups (475 ml) Butternut Cheese Sauce

1 1/2 tbsp. (15 g) soy-free vegan butter

1/4 cup (60 ml) unsweetened non- dairy milk

1/4 tsp. salt, to taste

NUTRITIONAL VALUES

Calories: 421kcal
Fat: 14.1g (4.8g S.Fat)
Carbs: 61.5g
Protein: 17.2g
Sugar: 3.6g
Sodium: 504mg

METHOD

Cook the pasta according to package directions but add the broccoli florets to the pot in the last 2 minutes of cooking. After the pasta has finished cooking, strain the water from the pot. Return the pot to the stove and heat it on medium-low.

Stir in the Butternut Cheese Sauce, vegan butter, and non-dairy milk until the butter is melted and the pasta is evenly coated. Season with salt to taste and serve immediately.

RECIPE NOTES

When it comes to gluten-free noodles, I prefer brown rice pasta because it most closely resembles wheat pasta. If you want a little more protein in your mac and cheese, try legume or quinoa-based pastas.

PINEAPPLE TERIYAKI BURGERS

SERVES 4 BRUGERS

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

1 cup (190 g) extra-firm tofu

1/2 cup (70 g) diced yellow onion

1/2 cup (120 ml) Easy Teriyaki Sauce, divided

1 tbsp. (7 g) toasted sesame seeds

2 tsp. (10 ml) tamari

1/2 tsp. liquid smoke

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 cup (80 g) brown rice flour

4 pineapple slices, cut 1/2-inch (1.25 cm) thick, peeled and cored

1 large red onion, cut into 1/2-inch (1.25 cm) thick slices

4 hamburger buns, gluten-free if necessary

8 leaves butter lettuce

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

NUTRITIONAL VALUES

Calories: 778kcal
Fat: 18.4g (2.7g S.Fat)
Carbs: 123.3g
Protein: 34.6g
Sugar: 23.1g
Sodium: 1062mg

METHOD

Preheat the oven to 400oF (200oC, or gas mark 6), and line a baking sheet with parchment paper or a silicone baking mat. Also, preheat a grill to 375oF (190oC).

Pulse the black beans, tofu, yellow onions, 1/4 cup (60 mL) Easy Teriyaki Sauce, sesame seeds, tamari, liquid smoke, salt, and garlic powder in a food processor fitted with an S-blade until they resemble ground meat. Fold the brown rice flour into the burger mixture until it is evenly distributed. Then, using rounded 1/2 cup (140 g) scoops, form 4 patties and place them on a baking sheet.

Bake the burgers for 10 minutes, then flip them carefully and bake for another 10 minutes. While the burgers are baking, grill the pineapple and onions according to the recipe. The burgers are done when the tops are light brown. Remove them from the oven and brush them with the remaining teriyaki sauce.

Grill the pineapple and red onion slices for 3 minutes on each side, or until softened and grill marks appear.

To make the burgers, start with four bottom buns, then top each with two butter lettuce leaves and a burger patty. Finally, spread 1 tbsp. (15 g) Garlic Mayo on the underside of each top bun and divide the grilled pineapple and onions among the burgers. Serve the burger with the bun on top.

RECIPE NOTES

These patties can be made ahead of time by hand- shaping them, stacking them with waxed paper in between, and freezing them before baking. Before baking, make sure they are completely thawed.

SUMMER STEW

SERVES 4 PORTIONS

1 tbsp. (15 ml) sunflower oil

1 cup (140 g) diced onion

2 cups (280 g) chopped zucchini

4 oz. (120 g) green beans

2 cloves garlic, minced

3 cups (500 g) chopped tomatoes

1 1/2 cups (315 g) corn kernels

2 cans (30 oz., or 850 g) white beans, including liquid

1 cup (235 ml) low-sodium vegetable broth

1 tsp. dried basil, or more to taste

1/2 tsp. dried parsley, or more to taste

1/8 tsp. black pepper, or more to taste

Pinch of crushed red pepper (optional)

1 tsp. salt, or to taste

NUTRITIONAL VALUES

Calories: 477kcal
Fat: 5.5g (0.7g S.Fat)
Carbs: 84.5g
Protein: 28.8g
Sugar: 10.2g
Sodium: 639mg

METHOD

In a large pot over medium heat, warm the oil. When the pot is hot, add the onions, zucchini, and green beans and sauté for 5 minutes, or until the onions are mostly translucent. Sauté for 3 minutes more after adding the garlic, tomatoes, and corn to the vegetables.

To the pot, add the white beans with their liquid, vegetable broth, basil, parsley, black pepper, and optional red pepper. Simmer, covered, for 7 minutes over medium-low heat, stirring occasionally. Season the stew with salt and pepper to taste, as well as additional herbs if desired. Serve immediately.

RECIPE NOTES

Grilled corn is available in the freezer section of some supermarkets. I enjoy thawing it out and adding it to recipes like this one to add even more flavour.

SHEET PAN SQUASH TACOS

SERVES 4 PORTIONS

2 cups (270 g) diced and peeled butternut squash

2 cups (160 g) chopped baby Bella mushrooms

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

1 cup (160 g) chopped yellow onion

1 tbsp. (15 ml) sunflower oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. salt, or more to taste

1/4 tsp. dried oregano

1/4 tsp. paprika

Pinch of cayenne pepper

2 cups (295 g) chopped tomatillos, with husks removed

8 corn tortillas

1 cup (55 g) shredded cabbage

1 jalapeño, thinly sliced

8 small lime wedges

NUTRITIONAL VALUES

Calories: 426kcal
Fat: 6.9g (0.8g S.Fat)
Carbs: 84.6g
Protein: 17.3g
Sugar: 8g
Sodium: 44mg

METHOD

Preheat the oven to 200°C/400°F, and line a baking sheet with parchment paper or a silicone mat.

In a mixing bowl, combine the butternut squash, mushrooms, black beans, and yellow onions. Drizzle with oil and toss to coat, then season with chilli powder, cumin, salt, oregano, paprika, and cayenne pepper. Spread the mixture on the baking sheet, leaving room for the tomatillos.

Place the tomatillos on the remaining baking sheet and bake for 15 to 20 minutes, or until the squash is fork tender. If desired, season with additional salt to taste.

Microwave or warm the tortillas on a hot pan until soft and pliable.

Fill each with a butternut–black bean mixture and top with tomatillos, shredded cabbage, and jalapeno slices. Serve warm, with lime wedges on the side.

RECIPE NOTES

Make sure the squash is diced rather than chopped. It is critical for completing this recipe in a timely manner. The larger the squash dice, the longer it will take to roast!

SEMOLINA SLICE WITH APPLE & PEAR PURÉE

SERVES 1 LARGE PORTION

FOR THE PUREE

2 small apples

1 large pear

3-7 tsp. brown sugar

1 tsp. ground cinnamon

1 tbsp. raisins or rum raisins

FOR THE SEMOLINA SAUCE

1 cup (250ml) soy milk, or other plant-based milk

pinch of sea salt

1 cup (150 g) whole-wheat semolina

6 tbsp. vegan margarine

2–3 tbsp. brown sugar

SEPCIAL EQUIPMENT

8 inch (20cm) square or round cake pan

NUTRITIONAL VALUES

Calories: 1741kcal
Fat: 76.2g (11.7g S.Fat)
Carbs: 229.9g
Protein: 26.9g
Sugar: 105.7g
Sodium: 1172mg

METHOD

Peel the apples and pears, cut them into quarters, remove the cores, and finely chop. Place the fruit in a saucepan with 1–2 tbsp. water and bring to a boil over high heat, then cover and simmer over medium heat until it is disintegrating. Mash lightly with a fork or potato masher, season with sugar and cinnamon, and leave to simmer for another 5 minutes. Place aside.

To make the semolina slices, in a saucepan over high heat, bring the soy milk and salt to a boil. Slowly pour in the semolina, stirring constantly with a whisk. Simmer for a few minutes, then transfer to a cake pan and cool for about 30 minutes.

In a saucepan, melt 1 tablespoon margarine over medium heat. Using a knife, cut the semolina block into pieces. Place these in the pan and top with the remaining margarine. Fry the slices until golden brown and crispy on the inside, which can take up to 15 minutes. Fry until crisp on the other side, then flip. Sugar should be sprinkled on top. Sprinkle the raisins or rum raisins over the fruit purée if desired. Separately pack the purée and semolina slices for travel. Both are also delicious when served cold.

CHIA AND ALMOND PIZZA

SERVES 2 SMALL PIZZAS

FOR THE DOUGH:

2 tbsp. ground chia seeds

1 1/4 cups (200 g) ground almonds

1/2 tsp. sea salt

gluten-free flour, for dusting

FOR THE TOPPING:

1/3 cup (100 g) tomato passata

2 tbsp. tomato purée

1/2 tsp. olive oil

sea salt

freshly ground white pepper

1/2 tsp. pizza seasoning (see Tip, below)

1 small onion

1/2 small zucchini

1 small red pepper

1 1/2 tbsp. almond butter

1 1/2 tsp. yeast flakes

2 1/2 cups (50 g) arugula

NUTRITIONAL VALUES

Calories: 666kcal
Fat: 44.8g (3.8g S.Fat)
Carbs: 50g
Protein: 26.5g
Sugar: 12.2g
Sodium: 662mg

METHOD

To make the dough, combine the chia seeds with 4 tablespoons water and soak for about 20 minutes. Combine the almonds, salt, and chia seeds in a mixing bowl and knead to make a smooth dough. Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.

Divide the dough in half and roll out each half with a rolling pin on a floured work surface. Place the dough discs on a baking sheet and bake in the centre of the oven for 12–15 minutes, or until golden.

Meanwhile, make the sauce by combining the tomato passata, tomato purée, and oil in a mixing bowl, then seasoning with salt, pepper, and pizza seasoning. Peel and thinly slice the onion and zucchini. Remove the seeds from the pepper and cut it into thin strips. Stir together the almond butter, yeast flakes, and 3 tablespoons water until smooth.

Spread the tomato sauce over the pizza crust, then top with the vegetables. Dollop the almond butter mixture on top of the pizzas and bake for 5–7 minutes, or until done. Allow to cool completely before packing. Separately pack the arugula. Before serving, reheat the pizza briefly and top with the arugula.