Chilled Chickpea Curry
Ingredients
3 Tbsp grape seed oil
1 large onion, thinly sliced
2 Tbsp fresh ginger, finely chopped
1 tsp jalapeño pepper, finely chopped
2 medium tomatoes, pureed
2 tsp mango powder (lemon or tamarind juice can be used as a substitute)
1 Tbsp paprika (not smoked)
1 tsp turmeric
1 tsp salt
1 cup water
4 cups cooked chickpeas (2 cans)
1 Tbsp dried fenugreek leaves OR ½ cup cilantro, finely chopped
1 long English cucumber, cubed
½ tsp freshly ground pepper
¼ cup red onion, chopped
3 Tbsp lemon juice
½ tsp salt
Directions
Heat oil in a skillet on medium high heat. 
Add thinly sliced onion and sauté until lightly browned (5-10 minutes).
Add ginger and jalapeño and cook for an additional minute.
Add tomatoes, mango powder, paprika, turmeric and salt and stir well. Cook for an additional 5 minutes.
Stir in water and chickpeas and bring the mixture to a boil. Turn the heat down and simmer for 10 minutes, stirring occasionally. 
Remove from heat, add fenugreek or cilantro and let the chickpea mixture cool.
In a medium mixing bowl, combine cucumber, pepper, red onion and lemon juice. Cover and refrigerate.
Once the chickpea mixture has completely cooled, add cilantro and salt to the cucumber mixture and mix well. Gently fold the cucumber mixture into the cooled chickpeas.
Source

Chilled Chickpea Curry

Ingredients

  • 3 Tbsp grape seed oil
  • 1 large onion, thinly sliced
  • 2 Tbsp fresh ginger, finely chopped
  • 1 tsp jalapeño pepper, finely chopped
  • 2 medium tomatoes, pureed
  • 2 tsp mango powder (lemon or tamarind juice can be used as a substitute)
  • 1 Tbsp paprika (not smoked)
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 cup water
  • 4 cups cooked chickpeas (2 cans)
  • 1 Tbsp dried fenugreek leaves OR ½ cup cilantro, finely chopped
  • 1 long English cucumber, cubed
  • ½ tsp freshly ground pepper
  • ¼ cup red onion, chopped
  • 3 Tbsp lemon juice
  • ½ tsp salt

Directions

  1. Heat oil in a skillet on medium high heat.
  2. Add thinly sliced onion and sauté until lightly browned (5-10 minutes).
  3. Add ginger and jalapeño and cook for an additional minute.
  4. Add tomatoes, mango powder, paprika, turmeric and salt and stir well. Cook for an additional 5 minutes.
  5. Stir in water and chickpeas and bring the mixture to a boil. Turn the heat down and simmer for 10 minutes, stirring occasionally.
  6. Remove from heat, add fenugreek or cilantro and let the chickpea mixture cool.
  7. In a medium mixing bowl, combine cucumber, pepper, red onion and lemon juice. Cover and refrigerate.
  8. Once the chickpea mixture has completely cooled, add cilantro and salt to the cucumber mixture and mix well. Gently fold the cucumber mixture into the cooled chickpeas.

Source

Vegan Buffalo ‘Chicken’ Salad
This recipe does not contain fake meat
Ingredients
For the Buffalo “Chicken”
1 17-ounce can young green jackfruit in water or brine, drained and rinsed*
⅓ cup vegan gluten free buffalo sauce
For the Dressing
¼ cup hemp hearts
¼ cup pepitas
½ cup + 2 tablespoons water
3 tablespoons chopped fresh chives
1 garlic clove, minced
2 teaspoons white wine vinegar
¼-1/2 teaspoon salt or to taste
black pepper, to taste
For the Salad
6 cups mixed greens of choice (I use a baby kale blend)
1 large carrot, peeled and cut into matchsticks
1 large celery stalk, trimmed and cut into matchsticks
½ cup thinly sliced purple cabbage
Directions
To Make the Buffalo “Chicken”
Preheat oven to 350 degrees Fahrenheit.
After you’ve drained and rinsed the jackfruit, trim the triangular tips off of each piece and shred the “meat” of the jackfruit with two forks.
Transfer the shredded jackfruit to a large skillet, pour the buffalo sauce over, and heat over medium-low heat. Let the jackfruit simmer for 12-15 minutes, stirring every few minutes.
Line a baking pan with parchment paper, and spread the jackfruit evenly over the pan. Bake the jackfruit for 18-20 minutes or until it has slightly dried out and taken on a more meat-like texture.
Remove from oven and let cool.
To Make the Dressing
Prepare the dressing while the jackfruit is cooking by adding the hemp seeds, pepitas, water, chives, garlic, white wine vinegar, salt, and black pepper to a high-powered blender. 
Blend on high for 2-3 minutes or until the dressing is smooth. 
Pour into jar or airtight container.
To Assemble the Salads
Divide greens between two large bowls and top with sliced veggies. Divide the buffalo “chicken” between each bowl and drizzle with dressing and additional buffalo sauce, if desired.
Serve immediately and refrigerate all leftovers.
Notes: Be sure you’re purchasing young, green jackfruit in water or brine and not ripe jackfruit in syrup. There is a big difference between the two and you want savory, not sweet!

Source

Vegan Buffalo ‘Chicken’ Salad

This recipe does not contain fake meat

Ingredients

For the Buffalo “Chicken”

  • 1 17-ounce can young green jackfruit in water or brine, drained and rinsed*
  • ⅓ cup vegan gluten free buffalo sauce

For the Dressing

  • ¼ cup hemp hearts
  • ¼ cup pepitas
  • ½ cup + 2 tablespoons water
  • 3 tablespoons chopped fresh chives
  • 1 garlic clove, minced
  • 2 teaspoons white wine vinegar
  • ¼-1/2 teaspoon salt or to taste
  • black pepper, to taste
  • For the Salad
  • 6 cups mixed greens of choice (I use a baby kale blend)
  • 1 large carrot, peeled and cut into matchsticks
  • 1 large celery stalk, trimmed and cut into matchsticks
  • ½ cup thinly sliced purple cabbage

Directions

To Make the Buffalo “Chicken”

  1. Preheat oven to 350 degrees Fahrenheit.
  2. After you’ve drained and rinsed the jackfruit, trim the triangular tips off of each piece and shred the “meat” of the jackfruit with two forks.
  3. Transfer the shredded jackfruit to a large skillet, pour the buffalo sauce over, and heat over medium-low heat. Let the jackfruit simmer for 12-15 minutes, stirring every few minutes.
  4. Line a baking pan with parchment paper, and spread the jackfruit evenly over the pan. Bake the jackfruit for 18-20 minutes or until it has slightly dried out and taken on a more meat-like texture.
  5. Remove from oven and let cool.

To Make the Dressing

  1. Prepare the dressing while the jackfruit is cooking by adding the hemp seeds, pepitas, water, chives, garlic, white wine vinegar, salt, and black pepper to a high-powered blender.
  2. Blend on high for 2-3 minutes or until the dressing is smooth.
  3. Pour into jar or airtight container.

To Assemble the Salads

  1. Divide greens between two large bowls and top with sliced veggies. Divide the buffalo “chicken” between each bowl and drizzle with dressing and additional buffalo sauce, if desired.
  2. Serve immediately and refrigerate all leftovers.

Notes: Be sure you’re purchasing young, green jackfruit in water or brine and not ripe jackfruit in syrup. There is a big difference between the two and you want savory, not sweet!

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Vegan Chocolate Fudge Popsicles
Popsicles
1 cup salted roasted cashews
1 cup canned coconut milk (lite or regular will work)
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
8 whole medjool dates, pits removed
2 tablespoons vanilla extract
Chocolate Shell
6 ounces semi-sweet chocolate chips (vegan if needed)
3 tablespoons coconut oil
Ingredients
In a food processor or high powered blender combine the cashews, coconut milk, coconut oil, cocoa powder, dates and vanilla extract. Blend until smooth, thick and very creamy, about 10 minutes. Scape down the sides of the bowl 2-3 times during blending.
Spray six popsicles molds with cooking spray or olive oil spray. Divide the mixture among 6 popsicle molds or small paper dixie cups. 
Freeze the popsicles overnight.
Once the popsicles are frozen make the chocolate shell. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. You can also do this in the microwave.
Remove the popsicles from the freezer and peel away the paper cups (or remove them form the molds). Dip each popsicle in the chocolate shell sauce and then place on a wax or parchment paper lined baking sheet. 
Repeat with the remaining popsicles and then place the pan in the freezer for at least 10 minutes.
 Keep frozen.
Source

Vegan Chocolate Fudge Popsicles

Popsicles

  • 1 cup salted roasted cashews
  • 1 cup canned coconut milk (lite or regular will work)
  • 1/2 cup coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 8 whole medjool dates, pits removed
  • 2 tablespoons vanilla extract

Chocolate Shell

  • 6 ounces semi-sweet chocolate chips (vegan if needed)
  • 3 tablespoons coconut oil

Ingredients

  1. In a food processor or high powered blender combine the cashews, coconut milk, coconut oil, cocoa powder, dates and vanilla extract. Blend until smooth, thick and very creamy, about 10 minutes. Scape down the sides of the bowl 2-3 times during blending.
  2. Spray six popsicles molds with cooking spray or olive oil spray. Divide the mixture among 6 popsicle molds or small paper dixie cups. 
  3. Freeze the popsicles overnight.
  4. Once the popsicles are frozen make the chocolate shell. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. You can also do this in the microwave.
  5. Remove the popsicles from the freezer and peel away the paper cups (or remove them form the molds). Dip each popsicle in the chocolate shell sauce and then place on a wax or parchment paper lined baking sheet.
  6. Repeat with the remaining popsicles and then place the pan in the freezer for at least 10 minutes.
  7. Keep frozen.

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SUMMER SQUASH TERRINE
Ingredients
For the terrine:
1 small peeled eggplant, thinly sliced lengthwise on a mandoline slicer
2 large zucchini, thinly sliced lengthwise on a mandoline slicer
6 spears asparagus
2 large portobello caps
1 large carrot, peeled
Olive oil salt and pepper
For the cashew ricotta
1 cup cashew nuts, soaked overnight (in water-rinse and discard the soak water when they are done soaking)
1/8 cup rosemary, chopped (optional)
1/8 cup basil, chopped (optional)
1/8 cup chives, chopped (optional)
1/4 cup lemon juice
3 Tablespoons nutritional yeast
1 Teaspoon sea salt, or more to taste
1/4 cup water, to aid in blending to the right consistency
Directions:
For the Terrine:
Preheat the oven to 350 degrees.
Oil the red bell peppers, toss in salt and roast in the oven until it is very browned (about 30 minutes). Allow to cool and remove the skins and seeds.
Heat a stove top grill until hot and grill the zucchini and eggplant slices very lightly until there are grill marks. Set aside until ready to assemble.
Grill the portobello caps until tender.
Heat some water in a saucepan until boiling. Lightly blanch the sliced carrot and asparagus spears in the boiling water until just tender.
Set aside all ingredients until ready to assemble the terrine.

For the cashew ricotta:
Blend everything (except the herbs) together in the food processor or blender until smooth.
Fold in the herbs afterwards.
To assemble the terrine:
In a plastic wrapped terrine pan or bread pan, lay long slices of the grilled zucchini horizontally across the pan, slightly overlapping the edges.
Just as you would layer a lasagna, spread out ¼ thick layers of the ricotta, portobello, asparagus, eggplant, carrot.
In pictured above ingredients  assembled ours in the following order:
cashew ricotta
portobello
eggplant slices
asparagus
cashew ricotta
julienned carrot
cashew ricotta
Garnish with tomato sauce or fresh basil
Source

SUMMER SQUASH TERRINE

Ingredients

For the terrine:

  • 1 small peeled eggplant, thinly sliced lengthwise on a mandoline slicer
  • 2 large zucchini, thinly sliced lengthwise on a mandoline slicer
  • 6 spears asparagus
  • 2 large portobello caps
  • 1 large carrot, peeled
  • Olive oil salt and pepper

For the cashew ricotta

  • 1 cup cashew nuts, soaked overnight (in water-rinse and discard the soak water when they are done soaking)
  • 1/8 cup rosemary, chopped (optional)
  • 1/8 cup basil, chopped (optional)
  • 1/8 cup chives, chopped (optional)
  • 1/4 cup lemon juice
  • 3 Tablespoons nutritional yeast
  • 1 Teaspoon sea salt, or more to taste
  • 1/4 cup water, to aid in blending to the right consistency

Directions:

For the Terrine:

  1. Preheat the oven to 350 degrees.
  2. Oil the red bell peppers, toss in salt and roast in the oven until it is very browned (about 30 minutes). Allow to cool and remove the skins and seeds.
  3. Heat a stove top grill until hot and grill the zucchini and eggplant slices very lightly until there are grill marks. Set aside until ready to assemble.
  4. Grill the portobello caps until tender.
  5. Heat some water in a saucepan until boiling. Lightly blanch the sliced carrot and asparagus spears in the boiling water until just tender.
  6. Set aside all ingredients until ready to assemble the terrine.

For the cashew ricotta:

  1. Blend everything (except the herbs) together in the food processor or blender until smooth.
  2. Fold in the herbs afterwards.

To assemble the terrine:

  1. In a plastic wrapped terrine pan or bread pan, lay long slices of the grilled zucchini horizontally across the pan, slightly overlapping the edges.
  2. Just as you would layer a lasagna, spread out ¼ thick layers of the ricotta, portobello, asparagus, eggplant, carrot.

In pictured above ingredients  assembled ours in the following order:

  • cashew ricotta
  • portobello
  • eggplant slices
  • asparagus
  • cashew ricotta
  • julienned carrot
  • cashew ricotta

Garnish with tomato sauce or fresh basil

Source

Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté
Ingredients
Pâté:
2 cups raw pumpkin seeds, soaked for about 8 hours
1/2 cup packed fresh cilantro
1 clove garlic
3 to 4 tablespoons freshly squeezed lime juice
3 to 4 tablespoons water
3/4 teaspoon sea salt
Wraps:
8 to 10 small to medium collard greens
2 carrots, cut into strips
1 large cucumber, cut into strips
mung bean sprouts
fresh chives or green onions
fresh mint leaves
Sauce:
1/2 cup water
6 tablespoons raw cashew butter
1 serrano or thai chile, stem removed (I leave the seeds in)
1 small clove garlic
1-inch piece of fresh ginger, peeled
1 to 2 tablespoons freshly squeezed lime juice
1 tablespoon coconut aminos or wheat-free tamari
Directions
The pâté: start by adding the pumpkin seeds to a medium-sized bowl and cover with an inch of purified water. Let them soak for about 8 hours on the counter. Then drain through a colander and rinse with water.
Place seeds into a food processor fitted with the “s” blade. Pulse a few times then add remaining ingredients and process until you have a fairly smooth pâté.
The wraps: cut the thick bottom part of the stems off of the collards.
Spread a few tablespoons of pâté down the center of each leaf. 
Add some carrot strips, cucumber strips, bean sprouts, chives,  mint leaves, and whatever other veggies you desire. 
Fold over the edges and set on a plate, seam side down.
The sauce: add all ingredients into a high-powered blender such as a Vitamix and blend until smooth and creamy. Pour into small bowls for dipping.
Source

Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté

Ingredients

Pâté:

  • 2 cups raw pumpkin seeds, soaked for about 8 hours
  • 1/2 cup packed fresh cilantro
  • 1 clove garlic
  • 3 to 4 tablespoons freshly squeezed lime juice
  • 3 to 4 tablespoons water
  • 3/4 teaspoon sea salt

Wraps:

  • 8 to 10 small to medium collard greens
  • 2 carrots, cut into strips
  • 1 large cucumber, cut into strips
  • mung bean sprouts
  • fresh chives or green onions
  • fresh mint leaves

Sauce:

  • 1/2 cup water
  • 6 tablespoons raw cashew butter
  • 1 serrano or thai chile, stem removed (I leave the seeds in)
  • 1 small clove garlic
  • 1-inch piece of fresh ginger, peeled
  • 1 to 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon coconut aminos or wheat-free tamari

Directions

  1. The pâté: start by adding the pumpkin seeds to a medium-sized bowl and cover with an inch of purified water. Let them soak for about 8 hours on the counter. Then drain through a colander and rinse with water.
  2. Place seeds into a food processor fitted with the “s” blade. Pulse a few times then add remaining ingredients and process until you have a fairly smooth pâté.
  3. The wraps: cut the thick bottom part of the stems off of the collards.
  4. Spread a few tablespoons of pâté down the center of each leaf.
  5. Add some carrot strips, cucumber strips, bean sprouts, chives,  mint leaves, and whatever other veggies you desire.
  6. Fold over the edges and set on a plate, seam side down.
  7. The sauce: add all ingredients into a high-powered blender such as a Vitamix and blend until smooth and creamy. Pour into small bowls for dipping.

Source

No-Bake Vegan  Gluten Free Lemon Coconut Cream Pie
Ingredients:
for the crust:
2 cups raw nuts (equal parts almonds and walnuts or cashews)
1 cup dates, pitted
1 tsp vanilla essence
a pinch of  salt
for the lemon filling:
1 cup dates, pitted
1 1/2 cup raw cashews
3/4 cup lemon juice (about 4 large lemons)
1/2 cup coconut cream *
1 tsp vanilla essence
for the topping:
2 x whipped coconut cream
sliced lemon

Directions:
Place all the ingredients for the crust, except the dates, in a food processor and pulse it until it is a coarse meal. 
Add in the dates and resume pulsing until crumbly and sticky like dough. 
Press crust mixture firmly into the bottom of a spring-form pan (lined with parchment).
Place ingredients for the lemon filling in a food processor and run until it creates a smooth and creamy paste. 
Pour the filling over crust, flatten with a spatula and transfer the pie to the refrigerator for at least 6 hours, preferably overnight.
Once the filling has set and just before serving, prepare the whipped coconut cream. 
Spoon the cream on top of the pie and spread it evenly with using a spatula.  Start with half of the cream and add more as desired.
 Garnish with a few slices of lemon.
Add the cream right before serving, however you can store any left-overs in the refrigerator for up to 3 days.
Source

No-Bake Vegan  Gluten Free Lemon Coconut Cream Pie

Ingredients:

for the crust:

  • 2 cups raw nuts (equal parts almonds and walnuts or cashews)
  • 1 cup dates, pitted
  • 1 tsp vanilla essence
  • a pinch of  salt

for the lemon filling:

  • 1 cup dates, pitted
  • 1 1/2 cup raw cashews
  • 3/4 cup lemon juice (about 4 large lemons)
  • 1/2 cup coconut cream *
  • 1 tsp vanilla essence

for the topping:

  • 2 x whipped coconut cream
  • sliced lemon

Directions:

  1. Place all the ingredients for the crust, except the dates, in a food processor and pulse it until it is a coarse meal.
  2. Add in the dates and resume pulsing until crumbly and sticky like dough.
  3. Press crust mixture firmly into the bottom of a spring-form pan (lined with parchment).
  4. Place ingredients for the lemon filling in a food processor and run until it creates a smooth and creamy paste.
  5. Pour the filling over crust, flatten with a spatula and transfer the pie to the refrigerator for at least 6 hours, preferably overnight.
  6. Once the filling has set and just before serving, prepare the whipped coconut cream.
  7. Spoon the cream on top of the pie and spread it evenly with using a spatula.  Start with half of the cream and add more as desired.
  8. Garnish with a few slices of lemon.
  9. Add the cream right before serving, however you can store any left-overs in the refrigerator for up to 3 days.

Source

Tofu Scramble Breakfast Burrito
This recipe uses a 1.5- to 2-quart slow cooker
INGREDIENTS: 
 1½ cups cooked or 1 15-oz can black beans, 
 rinsed and drained
 7 oz tofu, crumbled (no need to press)
 2 Tbsp sautéed diced onions (you can use raw 
 onions, but the onion flavor won’t meld in as well)
 2 Tbsp green pepper, minced
 ¾ cup water
 ½ tsp ground turmeric
 ¼ tsp ground cumin
 ¼ tsp chili powder
 ¼ tsp smoked paprika
 salt and pepper, to taste
 4 gluten free wraps

Directions
THE NIGHT BEFORE: 
Add all of the ingredients listed from black beans through smoked paprika and cook on low for 7 to 9 hours.
IN THE MORNING:  
Taste and add salt and pepper if necessary.
If your tortillas are stiff, put them one at a time over the mixture in the slow cooker and steam them into submission. 
Spoon ¼ of the mixture onto the tortillas. 
Add any extras you’d like, roll up and serve.

 
Source

Tofu Scramble Breakfast Burrito

This recipe uses a 1.5- to 2-quart slow cooker

INGREDIENTS: 

  •  1½ cups cooked or 1 15-oz can black beans, 
  •  rinsed and drained
  •  7 oz tofu, crumbled (no need to press)
  •  2 Tbsp sautéed diced onions (you can use raw 
  •  onions, but the onion flavor won’t meld in as well)
  •  2 Tbsp green pepper, minced
  •  ¾ cup water
  •  ½ tsp ground turmeric
  •  ¼ tsp ground cumin
  •  ¼ tsp chili powder
  •  ¼ tsp smoked paprika
  •  salt and pepper, to taste
  •  4 gluten free wraps

Directions

THE NIGHT BEFORE: 

  1. Add all of the ingredients listed from black beans through smoked paprika and cook on low for 7 to 9 hours.

IN THE MORNING:  

  1. Taste and add salt and pepper if necessary.
  2. If your tortillas are stiff, put them one at a time over the mixture in the slow cooker and steam them into submission. 
  3. Spoon ¼ of the mixture onto the tortillas.
  4. Add any extras you’d like, roll up and serve.

 

Source

Zucchini Tian
Ingredients:
2 large onions, sliced
2 T olive oil
10 garlic cloves, roughly chopped
4 large tomatoes, diced
1 small Lemon - zest and 1 T juice
2 tsp cumin seeds ( whole)
1 tsp ground coriander
1/2 tsp kosher salt, plus more for sprinkling
cracked pepper
2 lbs zucchini or summer squash- sliced into 1/4 inch disks
1/4 C chopped Italian parsley
Instructions:
In a large heavy bottomed, oven proof skillet ( cast iron works great), heat olive oil until hot on medium heat. 
Add onions and saute for 20 minutes, stirring occasionally until golden brown. 
Add garlic, stirring more frequently, until garlic is lightly browned. Turn heat to med- low and add diced tomatoes, lemon zest and lemon juice, salt, pepper and spices. 
Simmer on low until tomatoes cook down a little, about 5 minutes. This will seem like a fairly “dry” tomato sauce, but remember, zucchini will release their liquids in while baking. 
Remove all but 1/3 of the rustic tomato sauce, placing 2/3 in a separate bowl. Spread the remaining tomato sauce ( about 1/2 C) evenly on the bottom of the pan. 
Place one single layer of zucchini in slighty overlapping concentric circles. Sprinkle with a pinch of kosher salt and pepper. 
Spread another third of the rustic tomato sauce over the zucchini, as evenly as possible. It won’t seem like a lot, but don’t worry. 
Add the second final layer of slightly overlapping zucchini. 
Sprinkle with salt, pepper and the rest of the tomato sauce. Cover with foil. Place in 350 F oven for 45 minutes. 
Uncover and give a good shake, and bake uncovered for additional 20 minutes. 
Let stand 15 minutes before serving. Sprinkle with parsley and a give a drizzle of olive oil. 


Source

Zucchini Tian

Ingredients:

  • 2 large onions, sliced
  • 2 T olive oil
  • 10 garlic cloves, roughly chopped
  • 4 large tomatoes, diced
  • 1 small Lemon - zest and 1 T juice
  • 2 tsp cumin seeds ( whole)
  • 1 tsp ground coriander
  • 1/2 tsp kosher salt, plus more for sprinkling
  • cracked pepper
  • 2 lbs zucchini or summer squash- sliced into 1/4 inch disks
  • 1/4 C chopped Italian parsley

Instructions:

  1. In a large heavy bottomed, oven proof skillet ( cast iron works great), heat olive oil until hot on medium heat.
  2. Add onions and saute for 20 minutes, stirring occasionally until golden brown.
  3. Add garlic, stirring more frequently, until garlic is lightly browned. Turn heat to med- low and add diced tomatoes, lemon zest and lemon juice, salt, pepper and spices.
  4. Simmer on low until tomatoes cook down a little, about 5 minutes. This will seem like a fairly “dry” tomato sauce, but remember, zucchini will release their liquids in while baking. 
  5. Remove all but 1/3 of the rustic tomato sauce, placing 2/3 in a separate bowl. Spread the remaining tomato sauce ( about 1/2 C) evenly on the bottom of the pan.
  6. Place one single layer of zucchini in slighty overlapping concentric circles. Sprinkle with a pinch of kosher salt and pepper.
  7. Spread another third of the rustic tomato sauce over the zucchini, as evenly as possible. It won’t seem like a lot, but don’t worry.
  8. Add the second final layer of slightly overlapping zucchini.
  9. Sprinkle with salt, pepper and the rest of the tomato sauce. Cover with foil. Place in 350 F oven for 45 minutes.
  10. Uncover and give a good shake, and bake uncovered for additional 20 minutes.
  11. Let stand 15 minutes before serving. Sprinkle with parsley and a give a drizzle of olive oil. 

Source

Avocado Smoothie

Igredients
1/2 avocado
1 tsp agave
2/3 c dairy free milk  
1/2 frozen banana  
2-3 ice cubes
Directions
Combine avocado, agave and dairy free milk and blend with an immersion blender. 
Add frozen bananas and ice cubes to thicken the mixture. 
Serve immediately or keep in the freezer until ready to serve. 
Source

Avocado Smoothie

Igredients

  • 1/2 avocado
  • 1 tsp agave
  • 2/3 c dairy free milk  
  • 1/2 frozen banana  
  • 2-3 ice cubes

Directions

  1. Combine avocado, agave and dairy free milk and blend with an immersion blender.
  2. Add frozen bananas and ice cubes to thicken the mixture.
  3. Serve immediately or keep in the freezer until ready to serve. 

Source

Pesto Carrot and Zucchini Noodles w/ Roasted Tomatoes
Ingredients
1 pint of cherry/grape tomatoes or 2 large tomatoes
1/2 cup plus 2 Tablespoons of extra virgin olive oil
2 garlic cloves, peeled
4 cups packed basil leaves
juice of one small lemon
1 teaspoon teaspoon salt
5 medium zucchinis (green/yellow), julienned with peel
3 medium to large carrots, julienned
1 and 1/2 cups of fresh arugula
Directions
 
Preheat oven to 400 degrees.
Cut the tomatoes into bite size pieces. Toss the tomatoes with 1 tablespoon of olive oil and spread out on a cookie sheet. Sprinkle with 1/2 tsp of salt. Place in the oven and roast for about 15 to 20 minutes, checking half way.
To make the pesto, put the garlic cloves, basil, lemon juice and remaining salt into a food processor. Pulse until finely chopped. Then, with the motor running, slowly drizzle in 1/2 cup of oil, adjusting for consistency as desired. Set aside.
In a large saute pan, heat up the final tablespoon of oil. Toss in the juilenned zucchini and carrots and heat for about 2 minutes. Stir in desired amount of pesto, and roasted tomatoes. Toss and turn over medium heat until well combined and dish has reached desired temperature.
When ready to serve, toss with fresh arugula.

Source

Pesto Carrot and Zucchini Noodles w/ Roasted Tomatoes

Ingredients

  • 1 pint of cherry/grape tomatoes or 2 large tomatoes
  • 1/2 cup plus 2 Tablespoons of extra virgin olive oil
  • 2 garlic cloves, peeled
  • 4 cups packed basil leaves
  • juice of one small lemon
  • 1 teaspoon teaspoon salt
  • 5 medium zucchinis (green/yellow), julienned with peel
  • 3 medium to large carrots, julienned
  • 1 and 1/2 cups of fresh arugula

Directions

 

  1. Preheat oven to 400 degrees.
  2. Cut the tomatoes into bite size pieces. Toss the tomatoes with 1 tablespoon of olive oil and spread out on a cookie sheet. Sprinkle with 1/2 tsp of salt. Place in the oven and roast for about 15 to 20 minutes, checking half way.
  3. To make the pesto, put the garlic cloves, basil, lemon juice and remaining salt into a food processor. Pulse until finely chopped. Then, with the motor running, slowly drizzle in 1/2 cup of oil, adjusting for consistency as desired. Set aside.
  4. In a large saute pan, heat up the final tablespoon of oil. Toss in the juilenned zucchini and carrots and heat for about 2 minutes. Stir in desired amount of pesto, and roasted tomatoes. Toss and turn over medium heat until well combined and dish has reached desired temperature.
  5. When ready to serve, toss with fresh arugula.

Source

Red Velvet Donuts
Adapted
 For the donuts:
¾ cup beets, pureed
1/3 cup coconut oil
1 cup granulated sweetener (or sugar, if you’d prefer)
1 ½ tsp vanilla extract
1 ¼ cup GF flour blend
1 ½ tbsp cocoa powder
1 ½ tsp baking powder
1 cup almond milk
Donut Form Pan
For the icing:
100g vegan cream cheese
½ tsp vanilla extract
1 ½ tsp agave
Directions
Preheat your oven to 180°C.
To cook beets: peel fresh beets and chop into 2cm cubes. Place into boiling water and cook until tender (approximately 15-20 minutes). 
Allow to cool, then puree.
In a bowl, mix the puree with the coconut oil until well combined. Add sugar and vanilla extract.
In a separate bowl, sift gf flour, cocoa powder, and baking powder together.
Alternate between adding the flour and the almond milk to your beet mix, ensuring each part is well incorporated.
Spray or wipe down doughnut moulds with a light coating of oil before dividing up batter.
Bake for 15-20 minutes, or until a metal skewer comes out clean when poked in the middle.
Allow to cool thoroughly before icing.
 To make the cream cheese icing, whip together all ingredients and pipe onto doughnuts.
This recipe will also make 10 cupcakes.

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Red Velvet Donuts

Adapted

 For the donuts:

  • ¾ cup beets, pureed
  • 1/3 cup coconut oil
  • 1 cup granulated sweetener (or sugar, if you’d prefer)
  • 1 ½ tsp vanilla extract
  • 1 ¼ cup GF flour blend
  • 1 ½ tbsp cocoa powder
  • 1 ½ tsp baking powder
  • 1 cup almond milk
  • Donut Form Pan

For the icing:

  • 100g vegan cream cheese
  • ½ tsp vanilla extract
  • 1 ½ tsp agave

Directions

  1. Preheat your oven to 180°C.
  2. To cook beets: peel fresh beets and chop into 2cm cubes. Place into boiling water and cook until tender (approximately 15-20 minutes).
  3. Allow to cool, then puree.
  4. In a bowl, mix the puree with the coconut oil until well combined. Add sugar and vanilla extract.
  5. In a separate bowl, sift gf flour, cocoa powder, and baking powder together.
  6. Alternate between adding the flour and the almond milk to your beet mix, ensuring each part is well incorporated.
  7. Spray or wipe down doughnut moulds with a light coating of oil before dividing up batter.
  8. Bake for 15-20 minutes, or until a metal skewer comes out clean when poked in the middle.
  9. Allow to cool thoroughly before icing.
  10.  To make the cream cheese icing, whip together all ingredients and pipe onto doughnuts.
  11. This recipe will also make 10 cupcakes.

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Roasted Butternut Squash Salad
Ingredients:
3-4 leaves romaine lettuce, torn into bite-sized pieces
1/2 cup baby kale
1/2 cup chard
1/2 cup baby spinach
1 cup butternut squash, diced and roasted
1/2 cup celery, chopped
1/2 cup pear, diced
1/2 cup red grapes, halves
1/2 cup raw walnuts
Directions
Place greens on a dinner plate and blend.  
Top with remaining ingredients and toss.  
Serve with your favorite salad dressing
Source

Roasted Butternut Squash Salad

Ingredients:

  • 3-4 leaves romaine lettuce, torn into bite-sized pieces
  • 1/2 cup baby kale
  • 1/2 cup chard
  • 1/2 cup baby spinach
  • 1 cup butternut squash, diced and roasted
  • 1/2 cup celery, chopped
  • 1/2 cup pear, diced
  • 1/2 cup red grapes, halves
  • 1/2 cup raw walnuts

Directions

  1. Place greens on a dinner plate and blend.  
  2. Top with remaining ingredients and toss.  
  3. Serve with your favorite salad dressing

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Buffalo Cauliflower Bites with Dairy Free Ranch Dip
Ingredients
1 large head of cauliflower (about 5-6 cups raw)
½ cup almond milk (or of choice)
½-1 cup water (more to create a thinner coating)
¾-1 cup red hot sauce (I used Frank’s)
¾ cup gluten-free all purpose flour
1 tablespoon butter (grass-fed or vegan)
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon cumin powder
dash of cayenne pepper
ground black pepper and sea salt
Instructions
Preheat oven to 450 degrees F
Line a baking sheet with foil or parchment paper.
Cut cauliflower head into small bite sized pieces.
COATING
Mix flour, milk, water, and spices into a small bowl.
Dip each cauliflower floret into this flour mixture (This is the step where you can either make the batter thick or thin by using less/more water respectively. I enjoy it on the thinner side so I choose to add more water).
Lay on baking sheet in an even layer to ensure baking all around.
Bake for 25 minutes or until golden brown.
BUFFALO SAUCE
In a small saucepan melt the butter and hot sauce, bring to a simmer and remove from heat.
After the cauliflower bites have baked, pour the buffalo sauce mixture onto the bites.
Stir until each cauliflower bite has been coated in the sauce.
Bake for another 10-15 minutes.

Dairy Free Ranch Dip
Ingredients
½ cup cashews, soaked for at least 1 hour
½ cup unsweetened almond milk (may thin out to desired consistency)
2 tablespoons fresh squeezed lemon juice
2 tablespoon fresh chives
1 tablespoon dried parsley
½ teaspoon onion powder
½ teaspoon garlic powder
sea salt and ground black pepper to taste
Instructions
Blend all ingredients into a Vitamix or high speed blender until smooth.
If using for a dip, use less water.
If using for a dressing, use more water.
Keep chilled until used.




Source

Buffalo Cauliflower Bites with Dairy Free Ranch Dip

Ingredients

  • 1 large head of cauliflower (about 5-6 cups raw)
  • ½ cup almond milk (or of choice)
  • ½-1 cup water (more to create a thinner coating)
  • ¾-1 cup red hot sauce (I used Frank’s)
  • ¾ cup gluten-free all purpose flour
  • 1 tablespoon butter (grass-fed or vegan)
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon cumin powder
  • dash of cayenne pepper
  • ground black pepper and sea salt

Instructions

  1. Preheat oven to 450 degrees F
  2. Line a baking sheet with foil or parchment paper.
  3. Cut cauliflower head into small bite sized pieces.

COATING

  1. Mix flour, milk, water, and spices into a small bowl.
  2. Dip each cauliflower floret into this flour mixture (This is the step where you can either make the batter thick or thin by using less/more water respectively. I enjoy it on the thinner side so I choose to add more water).
  3. Lay on baking sheet in an even layer to ensure baking all around.
  4. Bake for 25 minutes or until golden brown.

BUFFALO SAUCE

  1. In a small saucepan melt the butter and hot sauce, bring to a simmer and remove from heat.
  2. After the cauliflower bites have baked, pour the buffalo sauce mixture onto the bites.
  3. Stir until each cauliflower bite has been coated in the sauce.
  4. Bake for another 10-15 minutes.

Dairy Free Ranch Dip

Ingredients

  • ½ cup cashews, soaked for at least 1 hour
  • ½ cup unsweetened almond milk (may thin out to desired consistency)
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoon fresh chives
  • 1 tablespoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • sea salt and ground black pepper to taste

Instructions

  1. Blend all ingredients into a Vitamix or high speed blender until smooth.
  2. If using for a dip, use less water.
  3. If using for a dressing, use more water.
  4. Keep chilled until used.

Source

Shiitake, Yucca, and Tofu  Rolls
Ingredients
1 small yucca root (yellow yam)**cooking directions below
2 tsp. vegetable oil, plus oil for frying
113g shiitake mushrooms (roughly 9-10 mushrooms), washed, stems removed and thinly sliced
2 cloves garlic, minced
1 (350g) package of extra firm tofu, drained and shredded
1/2 tsp. gf tamarai sauce
1 tsp. chili-garlic sauce
15 rice paper wrappers (plus extra for mistakes)
1 cup fresh coriander, chopped
2-3 scallions, thinly sliced into rings
1 cup fresh spinach
Directions
How to cook yucca root
Remove all of the waxy, brown exterior with a sharp knife. 
Discard the skin, and cut the yucca into “wedges” about 1-2 inches thick. 
Fill a large pot with salted water and bring to a boil. 
Carefully add yucca slices to the boiling water, cover, and cook on high for 20-25 minutes. 
The yucca should be clear around the edges and easily pierced with a fork. Strain and allow to cool. Slice the yucca into very thin strips and set aside.
Filling
Heat 1 tsp. of oil on a skillet on medium-high heat. Add shiitake mushrooms and allow to cook 3-4 minutes until slightly shrunken. 
Add garlic and continue to cook for another 2-3 minutes until garlic is lightly browned. Remove from heat and set aside.
In the same frying pan, add the other teaspoon of vegetable oil and the shredded tofu. Cook until lightly browned then add gf tamari sauce and the chili garlic sauce. Stir, letting the sauce seep into the tofu, and remove from heat. Set aside.
Wraps
Fill a large bowl with very hot water. Carefully submerge one rice paper wrap into the hot water and allow to sit for 30 seconds until completely softened and malleable. 
Remove with tongs (careful not to rip the paper) and set it on a flat, dry surface. 
Place a couple of mushroom slices, yucca strips and about a 1/2 tsp. of tofu in the centre of the wrap. Then sprinkle on a pinch of each coriander and scallions, and add 1-2 spinach leaves.
To fold the wraps take the top of the rice paper and fold it towards the centre until it covers the middle ingredients. 
Then pull the bottom up towards the centre until it’s touching the edge of the top of the wrapper. 
Taking the right side of the paper, fold it in towards the ingredients. Tightly fold the centre of the wrap over to the left so that the ingredients are completely enclosed. 
Repeat with remaining wraps and ingredients.


Source

Shiitake, Yucca, and Tofu  Rolls

Ingredients

  • 1 small yucca root (yellow yam)**cooking directions below
  • 2 tsp. vegetable oil, plus oil for frying
  • 113g shiitake mushrooms (roughly 9-10 mushrooms), washed, stems removed and thinly sliced
  • 2 cloves garlic, minced
  • 1 (350g) package of extra firm tofu, drained and shredded
  • 1/2 tsp. gf tamarai sauce
  • 1 tsp. chili-garlic sauce
  • 15 rice paper wrappers (plus extra for mistakes)
  • 1 cup fresh coriander, chopped
  • 2-3 scallions, thinly sliced into rings
  • 1 cup fresh spinach

Directions

How to cook yucca root

  1. Remove all of the waxy, brown exterior with a sharp knife. 
  2. Discard the skin, and cut the yucca into “wedges” about 1-2 inches thick. 
  3. Fill a large pot with salted water and bring to a boil. 
  4. Carefully add yucca slices to the boiling water, cover, and cook on high for 20-25 minutes. 
  5. The yucca should be clear around the edges and easily pierced with a fork. Strain and allow to cool. Slice the yucca into very thin strips and set aside.

Filling

  1. Heat 1 tsp. of oil on a skillet on medium-high heat. Add shiitake mushrooms and allow to cook 3-4 minutes until slightly shrunken. 
  2. Add garlic and continue to cook for another 2-3 minutes until garlic is lightly browned. Remove from heat and set aside.
  3. In the same frying pan, add the other teaspoon of vegetable oil and the shredded tofu. Cook until lightly browned then add gf tamari sauce and the chili garlic sauce. Stir, letting the sauce seep into the tofu, and remove from heat. Set aside.

Wraps

  1. Fill a large bowl with very hot water. Carefully submerge one rice paper wrap into the hot water and allow to sit for 30 seconds until completely softened and malleable. 
  2. Remove with tongs (careful not to rip the paper) and set it on a flat, dry surface. 
  3. Place a couple of mushroom slices, yucca strips and about a 1/2 tsp. of tofu in the centre of the wrap. Then sprinkle on a pinch of each coriander and scallions, and add 1-2 spinach leaves.
  4. To fold the wraps take the top of the rice paper and fold it towards the centre until it covers the middle ingredients. 
  5. Then pull the bottom up towards the centre until it’s touching the edge of the top of the wrapper. 
  6. Taking the right side of the paper, fold it in towards the ingredients. Tightly fold the centre of the wrap over to the left so that the ingredients are completely enclosed. 
  7. Repeat with remaining wraps and ingredients.

Source

Raw Vegan Pumpkin Cheesecake 
Ingredients
For the crust
2 cups organic pecans
7 organic medjool dates
2 tablespoons organic coconut oil (melted/liquid)
1/2 teaspoon pink himalayan salt
For the filling
1 can organic pumpkin (Farmer’s Market with BPA-free can)
2 cups organic cashews
4 tablespoons organic coconut oil (melted/liquid)
1/4 cup organic liquid sweetener (ex. maple syrup, raw honey, etc)
1/2 teaspoon organic vanilla extract
2 teaspoons organic ginger
1 1/4 teaspoon organic nutmeg
1/4 teaspoon pink himalayan salt
Directions
Prepare the crust
Put all ingredients for the crust in a food processor and process until well combined and crumbly.
Put (2) tablespoons of the crust mixture into each of the mini-cheesecake holders and save any remaining crumbs for garnish.
Press the crumb mixture very firmly into the mini-cheesecake holders and put in the freezer while you prepare the filling.
Prepare the filling
Put all ingredients for the filling into a Vitamix and blend well until smooth and creamy.
Fill each mini-cheesecake holder to the top with the filling mixture.
Return to the freezer for approximately (1) hour or until hard and firm.
Assemble
Remove from the freezer about 10 -15 minutes before serving so they can thaw slightly.
tore in freezer because they will get soft and lose their shape if left out at room temperature.
Optional: Add a dollop of homemade whipped coconut cream and/or sprinkle leftover crust mixture on the top.


Source

Raw Vegan Pumpkin Cheesecake 


Ingredients

For the crust

  • 2 cups organic pecans
  • 7 organic medjool dates
  • 2 tablespoons organic coconut oil (melted/liquid)
  • 1/2 teaspoon pink himalayan salt

For the filling

  • 1 can organic pumpkin (Farmer’s Market with BPA-free can)
  • 2 cups organic cashews
  • 4 tablespoons organic coconut oil (melted/liquid)
  • 1/4 cup organic liquid sweetener (ex. maple syrup, raw honey, etc)
  • 1/2 teaspoon organic vanilla extract
  • 2 teaspoons organic ginger
  • 1 1/4 teaspoon organic nutmeg
  • 1/4 teaspoon pink himalayan salt

Directions

Prepare the crust

  1. Put all ingredients for the crust in a food processor and process until well combined and crumbly.
  2. Put (2) tablespoons of the crust mixture into each of the mini-cheesecake holders and save any remaining crumbs for garnish.
  3. Press the crumb mixture very firmly into the mini-cheesecake holders and put in the freezer while you prepare the filling.

Prepare the filling

  1. Put all ingredients for the filling into a Vitamix and blend well until smooth and creamy.
  2. Fill each mini-cheesecake holder to the top with the filling mixture.
  3. Return to the freezer for approximately (1) hour or until hard and firm.

Assemble

  1. Remove from the freezer about 10 -15 minutes before serving so they can thaw slightly.
  2. tore in freezer because they will get soft and lose their shape if left out at room temperature.
  3. Optional: Add a dollop of homemade whipped coconut cream and/or sprinkle leftover crust mixture on the top.

Source