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< Back Caribbean Quinoa Bowl Prep Time: 15 min Cook Time: 5 min Serves: 4 Level: Beginner About the Recipe Ingredients For the Quinoa Base: 1 cup uncooked quinoa (yields ~3 cups cooked) 1 1/2 cup water or broth 1/4 tsp sea salt For the Spiced Black Beans: 1 (15 oz) can black beans, drained and rinsed 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp ground cumin 1/2 tsp thyme 1 tsp tamari or coconut aminos Salt & pepper to taste For the Mango Salsa: 1 cup frozen mango, thawed and chopped 1/4 small red onion, finely diced 1/4 cup chopped cilantro Juice of 1 lime Pinch of sea salt For the Cashew Lime Crema: 1/3 cup raw cashews (soaked 4 hours or boiled 10 min) 1/3 cup water Juice of 1 lime 1 small garlic clove Pinch of sea salt Preparation Cook the Quinoa: Rinse quinoa well. Add to a pot with 1.5 cups water and a pinch of salt. Bring to boil, then cover and simmer 15 minutes. For best results, let the quinoa sit for 10 minutes covered before fluffing with a fork. Season the Beans: In a small skillet, combine beans with spices and tamari. Warm over low heat, stirring occasionally. Mix the Salsa: In a bowl, toss mango, red onion, cilantro, lime juice, and salt. Set aside. Make the Crema: Blend soaked cashews, water, lime juice, garlic, and salt until smooth. Adjust thickness with water if needed. Assemble: In each bowl, layer quinoa, black beans, mango salsa, and drizzle with cashew crema. Garnish with extra cilantro or lime wedges. Previous Next

Recipes Beginner Caribbean Quinoa Bowl A vibrant Caribbean-inspired quinoa bowl layered with spiced black beans, sweet mango salsa, and a zesty cashew lime crema. Beginner Garri Smoothie Filling, refreshing and delicious Beginner Lentil Curry [Jamaican Inspired] Beginner TOMATO BASIL BRAISED CHICKPEAS WITH WILD RICE A hearty, protein-rich dish infused with bold flavors and nutrient-dense ingredients, perfect for nourishing the body while supporting energy and vitality. Beginner DREAMY BERRY AVOCADO SEMIFREDDO A luscious, nutrient-rich frozen dessert designed to enhance energy, support brain health, and promote restful sleep. Beginner White Bean Cassoulet This VERY delicious white bean cassoulet recipe is one you should really try. It is tasty and filling. Beginner Chocolate Salted Caramel Tart This 5-ingredient salted caramel tart is a crowd-pleaser, featuring a rich date, nut butter, and coconut oil caramel that's higher in fiber than traditional caramel tarts. Beginner Plus Holiday Meatloaf Beginner Holiday Cornbread Dressing Beginner Plus Holiday Mashed Potatoes Intermediate Holiday Macaroni & Cheese Beginner Palm Oil Curry Beginner Plus Roasted Tikka Masala Beginner Vanilla Pudding Beginner Sesame Ginger Noodle Salad Beginner Almond Butter Blondies Beginner Blueberry Cobbler Beginner Plus Fresh Rolls Beginner Peanut Dipping Sauce Beginner Trail Mix Cups Beginner Cauliflower Lentil Salad Beginner Candied Walnut & Feta Salad Beginner Alkaline Fried 'Rice' Shuku Shuku (raw) Beginner Seed Meat Tacos Beginner Plus Nigerian Rice & Beans Beginner Raspberry Chocolate Cream Pie Beginner Peanut Butter Bars Beginner Kale, Quinoa & Tofu Salad Beginner Berries & Cream Beginner Plus Yassa No Poulet Rasta Pasta Beginner Chocolate Peanut Butter Cookies Beginner Brownies This recipe is from Make It Dairy Free.com Beginner Dirty Rice for a Crowd Beginner Plus Blender Sweet Potato Pie Beginner Mongolian Chickpeas Beginner Plus Vegan Colcannon Beginner Chocolate Chip Butterscotch Chickpea Blondie Beginner Mother Earth Salad Beginner One Pan Baked Pasta Beginner Raw Sweet Potato Crisp Beginner Baked Collard Greens Beginner 3-Bean Garlic Skillet This 3-Bean Garlic Skillet is packed with Spanish flavors, easy to make and comes together in under 30 minutes. The perfect dish for a busy weeknight dinner or a relaxed weekend lunch. Beginner Beefless Bourguignon Beginner Groundnut Stew Beginner Lemon Cheezecake Cup Beginner Mango Lassi Intermediate Chickun Tikka Masala Beginner Creamy White Bean & Bok Choy Soup This soup has a creamy texture without any dairy or nuts and features wholesome and comforting yet gourmet flavor boosters. A weeknight dinner or meal prep must (16g fiber + 19g protein!). Beginner Apple Pie Trifle A delicious twist on the classic apple pie. Beginner Jollof Spaghetti A delicious twist on traditional pasta and marina. Beginner Herby Baked Protein Bites An herbaceous, endlessly versatile and protein-packed topping for salad, pasta, wraps, and more. Beginner Taco Salad A wholesome, filling and delicious dish inspired by flavors typical in a taco. Beginner Pineapple Salsa A delicious twist on traditional salsa. Beginner Chocolate Cherry Almond Bites A delicious boost of energy that keeps hunger at bay. Beginner Sunflower Cheezecake Beginner Island Rice & Peas Beginner Steamed Cabbage Intermediate Jerk Tacos w/ Plantain Beginner Caesar Salad w/ Crispy Chickpeas King of salads :) Beginner Berry Pudding A quick and wholesome breakfast or snack that is refreshing. Beginner High Protein Mouse/Pudding A high protein snack that is quick and tasty. Beginner Lemon Garlic Asparagus w/ Pistachios A quick and delicious veggie side Beginner Ackee & Saltfysh The national dish of Jamaica and favorite breakfast. Intermediate Shepherd's Pie This meatless shepherd’s pie is hearty, filling and combines a veggie-packed filling with fluffy mashed potatoes, the ultimate comfort food :) Beginner Orange-Beet Salad A tangy and subtly sweet dressing served atop peppery arugula. Beginner Raspberry-Almond Thumbprint Cookies A lightly sweetened treat that is easy and quick to make! Beginner Apple Oatmeal Raisin Cookies A satisfying breakfast cookie or snack you can enjoy all week long :) Beginner Asian Noodle Salad A satiating noodle salad that is quick and easy. Beginner Dairy-Free Palak Paneer At-home Indian food is made easy with this delicious and nutritious dairy-free palak paneer. Beginner Lemon Poppyseed Muffins A bright and lightly sweetened snack that is grain-free and WFPB. Beginner Saucy Chickpeas Incredibly quick and flavorful meal. Beginner Tempeh Manis Enjoy a culinary trip to Indonesia with this protein-packed, flavorful stir fry. Beginner Chocolate Tahini Bundt Moist and indulgent cake with guilt-free ingredients. Beginner Chickpea Toona A filling and delicious lunch-time meal. Beginner Gooey Chocolate Chip Cookie Bars Beginner Chickpea Salad Beginner Ground Tofu Bulgogi Beginner Cake Batter Chia Pudding w/ Berry Compote Beginner Kelp Noodle Salad Beginner Red Lentil Curry Flavorful curry that is quick to make on a weeknight. Beginner Stuffed Dates Beginner Butternut Squash & Chickpea Curry Beginner Blender Tomato Soup Beginner Copycat Zuppa Toscana Intermediate Egusi Soup [Melon Seed Stew] This delicious dish is an ideal introduction to Nigerian food and West African ingredients. Beginner Blueberry Lemon Crisp This is a delicious dessert that is very easy to assemble. Beginner Ewa Riro (Nigerian Stewed Beans) Ewa riro is a delicious one-pot Nigerian dish that is easy to prepare. Beginner Meatless Suya A traditional Nigerian street food. Beginner Suya Spice Blend Suya spice blend is a delicious West African flavorful and spicy seasoning blend usually used for grilled meats. Beginner Wholesome Chocolate Pudding A tasty treat with wholesome ingredients. Beginner Garlic Vinaigrette A tangy dressing that is sure to take any salad over the top! Beginner Kale Salad This salad, though simple, has a depth of flavor that is a surprising delight for your tastebuds. Begginer Apple Rawnola This light, refreshing and subtly sweet grain-free dish is a great start to the day. Beginner Nigerian Moin Moin A delicious steamed bean pudding flavored with bell peppers, onions and spices. It is great as the main dish or served as a side dish. Beginner WFPB Pumpkin Bread This quick bread uses wholesome ingredients and is great as a sweet snack. Beginner Moroccan Inspired Fonio This healthy and colorful dish is delicious and delights the tongue with its bold flavors and differing textures. Beginner Spinach & Feta vEggs Quick and easy dish that is full of flavor and vegetables. Beginner Korean Inspired Oats These oats are quick and full of bold flavors that sing in your mouth with a little kick.

< Back Garri Smoothie Prep Time: 5 min Cook Time: n/a Serves: 1 Level: Beginner About the Recipe Ingredients 1/3 cup Ijebu Garri 2 cups coconut milk, fresh (is ideal) 1/4 cup groundnuts (peanuts) 4 dates or 2 tbsp liquid sweetener of choice Preparation Place all of the ingredients in a blender and blend until desired consistency is reached Enjoy Previous Next

< Back Lentil Curry [Jamaican Inspired] Prep Time: 10 min Cook Time: 30 min Serves: 4 Level: Beginner About the Recipe Ingredients 2 tablespoon olive oil ▢ 1 medium yellow onion, chopped ▢ ½ red bell pepper, chopped ▢ 3 cloves garlic, minced ▢ 2 green onions, chopped ▢ 1 inch fresh ginger, grated ▢ 3-4 sprigs fresh thyme ▢ 1 ½ tablespoon Jamaican curry powder ▢ 2 teaspoon vegetable bouillon paste ▢ ½ teaspoon garam masala ▢ ½ teaspoon cumin ▢ ½ teaspoon paprika ▢ ¼ teaspoon ground allspice ▢ 1 cup green lentils ▢ 1 large russet potato, cubed ▢ 1 large carrot, cubed ▢ 4 cups vegetable broth ▢ 1 scotch bonnet pepper, left whole ▢ 2 cups spinach, packed ▢ 1 cup canned coconut milk ▢ 2 tbsp creamy peanut butter ▢ juice of 1 lime Preparation In a large saucepan, heat oil over medium high. Once hot, add onions and peppers and cook until soft, about 3-4 minutes. Add in garlic, green onions, ginger, and thyme, and cook until fragrant, about 2 minutes. Add curry powder, bouillon, garam masala, cumin, paprika, and allspice. Stir together and cook for 1 minute. Add lentils, potatoes, and carrots. Stir together. Add the broth and combine. Bring to a boil, add the scotch bonnet pepper, then reduce heat to low. Cover and cook on simmer for 15-20 minutes. Lentils should be soft and vegetables tender. Add spinach, coconut milk, and peanut butter, if adding. Stir together well. Let cook for 5 minutes, spinach should be wilted. If your curry feels too thick, add additional broth to thin. Remove from the heat. Remove pepper and thyme sprigs. Stir in lime juice as desired. Serve with wild rice Previous Next

< Back TOMATO BASIL BRAISED CHICKPEAS WITH WILD RICE Prep Time: 20 min Cook Time: 15 min Serves: 4-6 Level: Beginner About the Recipe 🌿 Why This Recipe? This dish combines plant-based protein, healthy fats, and immune-supporting nutrients in a comforting, flavorful way. ✅ Chickpeas for Protein & Energy – High in fiber and plant-based protein, helping to sustain energy levels and support digestion. ✅ Sundried Tomatoes & Basil for Antioxidants – Packed with lycopene and flavonoids, promoting heart health and reducing inflammation. ✅ Pumpkin Seeds & Cashews for Magnesium & Iron – Essential for muscle relaxation, improved circulation, and cognitive function. ✅ Coconut Milk for Creaminess & Healthy Fats – Helps support brain function and hormone balance. ✅ Wild Rice for a Nutrient-Dense Base – A powerhouse grain rich in protein, fiber, B vitamins, and essential minerals that supports sustained energy and digestive health. Ingredients 🔹 1/3 cup cashews (for richness and creaminess) 🔹 1/4 cup pumpkin seeds (adds texture and a boost of minerals) 🔹 3 oz sundried tomatoes (in a pouch) (intense umami flavor and antioxidants) 🔹 1/3 cup nutritional yeast (adds a cheesy depth and B vitamins) 🔹 1 (28 oz) can of tomatoes (base for the sauce, rich in lycopene) 🔹 5 garlic cloves (immune-boosting and heart-supporting properties) 🔹 1 (14 oz) can coconut milk (adds creamy depth and healthy fats) 🔹 1 tbsp Better Than Bouillon (vegetable base) (for a deep, savory taste) 🔹 1 cup onion, diced (adds sweetness and depth to the sauce) 🔹 2 (14 oz) cans chickpeas, drained and rinsed (plant-based protein source) 🔹 1/3 cup basil, chiffonade (fresh herbaceous brightness) 🔹 2 cups cooked wild rice (nutrient-dense and fiber-rich base) Optional: 🔹 1/3 cup dairy-free parmesan (I use Follow Your Heart) (adds a savory, cheesy finish) Preparation 1️⃣ Blend the Sauce Base In a high-speed blender , combine cashews, pumpkin seeds, sundried tomatoes, nutritional yeast, canned tomatoes, garlic, coconut milk, and Better Than Bouillon . Blend until completely smooth and creamy . Set aside. 2️⃣ Sauté the Onions In a large Dutch oven or deep skillet , heat a small amount of water (for oil-free sautéing) over medium heat . Add the diced onions and sauté until softened and translucent (about 3-5 minutes ). 3️⃣ Braise the Chickpeas Pour the blended tomato mixture into the Dutch oven with the onions. Stir in the chickpeas and mix well to combine. Cover and allow the mixture to braise on medium heat for 10 minutes , stirring occasionally to prevent sticking. 4️⃣ Finish with Basil & Parmesan Turn off the heat and stir in the chiffonade basil . If using, add the dairy-free parmesan for an extra layer of umami and richness. 5️⃣ Serve & Enjoy! Serve over a grain of choice , with a special emphasis on wild rice as a nutrient powerhouse. Garnish with extra basil or a sprinkle of dairy-free parmesan for added flavor. 🌟 Variations & Customizations 🌿 Spicy Version: Add ½ tsp red pepper flakes or cayenne pepper for a mild kick. 🌿 Extra Creamy: Blend ½ cup cooked white beans into the sauce for an even richer texture. Previous Next

< Back DREAMY BERRY AVOCADO SEMIFREDDO Prep Time: 5 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe 🌿 Why This Recipe? This smooth, creamy semifreddo is packed with antioxidants, healthy fats, and sleep-supportive nutrients, making it a perfect way to restore energy and unwind at the end of the day. ✅ Berries for Brain & Sleep Health – High in antioxidants & flavonoids to combat oxidative stress and support brain function. ✅ Avocado for Sustained Energy – Rich in healthy fats, fiber, and magnesium to prevent energy crashes. ✅ Coconut for Hormonal Balance – Contains MCTs (Medium-Chain Triglycerides) that support brain function and relaxation. Ingredients 🔹 2 cups frozen mixed berries (blueberries, raspberries, strawberries, blackberries) 🔹 1 ripe avocado (pitted and peeled) 🔹 ¼ cup canned coconut milk or coconut cream (for creaminess) 🔹 2 tbsp sweetened condensed coconut milk OR maple syrup (adjust for sweetness) 🔹 1 tbsp fresh lime juice (balances the flavors) 🔹 ½ tsp vanilla extract (adds depth) 🔹 1 pinch sea salt (enhances flavors) Optional Enhancements: 🔹 1 tbsp chia seeds (for extra fiber & omega-3s) 🔹 ½ tsp cinnamon (for blood sugar balance) 🔹 1 tsp maca powder (for energy & hormone balance) Preparation 1️⃣ Blend the Base In a high-speed blender or food processor, combine frozen berries, avocado, coconut milk, sweetener, lime juice, vanilla, and sea salt . Blend until smooth, stopping to scrape down the sides as needed. If too thick, add a splash more coconut milk to help blend. 2️⃣ Adjust Sweetness & Texture Taste and adjust sweetness by adding more condensed coconut milk or maple syrup if needed. If a firmer consistency is desired, place in the freezer for 20-30 minutes before serving. 3️⃣ Serve & Enjoy Scoop into bowls or glasses and top with garnishes such as: ✅ Shredded coconut ✅ Crushed pistachios or almonds ✅ Fresh berries ✅ Drizzle of coconut nectar 4️⃣ Store Any Leftovers Freeze leftovers in an airtight container for up to 1 week . Let sit at room temperature for 5 minutes before scooping. Previous Next

< Back Nigerian Moin Moin Prep Time: 5 minutes (active) 2-6 hours (inactive) Cook Time: 45 minutes Serves: 6-8 Level: Beginner About the Recipe Ingredients 2 cups black-eyed beans, peeled and soaked 2 red bell peppers, chopped 1 scotch bonnet pepper 3 garlic cloves 1 red onion, chopped 3-4 seasoning cubes (e.g. Maggie or Knorr) 2 tsp salt 2 nori sheets, finely ground 1 in ginger 1/4 tsp nutmeg, freshly grated 3 Tbs red palm oil Preparation Prep Blend the nori sheets into flakes and set aside. Preheat oven to 425 degrees Fahrenheit. Make Add all ingredients EXCEPT the nori sheets to a blender. Blend until the batter is uniform. Once the batter is uniform, add the nori sheets to the batter and pulse 3-4 times to mix in. Pour the batter into a silicone muffin pan and then place the muffin pan into a 9x13 glass casserole dish filled halfway with water. Cover the dish with parchment paper and aluminum foil. Bake in the oven for 45 minutes. Previous Next

< Back Suya Spice Blend Prep Time: 5 minutes Cook Time: N/A Serves: 8 Level: Beginner About the Recipe Ingredients 1 cup Peanut Powder 1/4 cup ginger, ground 1/4 cup onion powder 2 Tbs garlic powder 1/4 cup chili powder 1 Tbs nutmeg, freshly grated 1 tsp turmeric 1 tsp salt 1 tsp cloves, ground 1 seasoning cube Preparation Make Place all spices in a spice grinder or high speed blender. Blend until well incorporated. Place in an airtight jar. This spice blend is good for at least 3 months. Previous Next

< Back Italian Inspired Bean Balls Prep Time: 5 minutes Cook Time: 25 minutes Serves: 4-5 Level: Beginner About the Recipe These bean balls are so delicious! They do not have the same texture of a meatballs, however, they are crispy on the outside and tender on the inside. When switching to a plant-based lifestyle, it is easy to get caught-up in foods looking or tasting exactly the same. The focus should be on learning to expand your palette and enjoy foods that are actually good for you. There are many tasty mock meat options for you to explore. However, these bean balls are so flavorful, I don't think it will be necessary. You be the judge! Ingredients INGREDIENTS 1 can white beans, drained and rinsed 1/3 cup sun-dried tomatoes, diced 1/3 cup nutritional yeast 1/4 quick cooking oats 2 tbsp tomato paste 1 tbsp Better Than Bouillon vegetable base 1 tbsp Italian seasoning 1 tsp garlic powder 1 tsp onion powder 1 tsp red pepper flakes Salt and pepper to taste Preparation DIRECTIONS 1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. 2. Add beans and sun-dried tomatoes to the food processor pulse several times 3. Add all remaining ingredients to the food processor and process until a dough comes together. 4. Using #24 scoop, scoop out ~10 balls and place them on the baking sheet. Alternatively, use your hands and make golf ball sized balls. 5. Bake the balls for 15 minutes and then flips the balls over. Bake for an additional 10 minutes. 6. Enjoy! Previous Next

< Back Creamy White Bean & Bok Choy Soup Prep Time: 20 min Cook Time: 30 min Serves: 4 Level: Beginner About the Recipe This recipe is adapted from Rainbow Plant Life Ingredients ▢1 generous tablespoon olive oil* ▢1 large sweet onion (or yellow onion or leek), diced ▢3 sticks of celery, diced ▢3 medium carrots, diced ▢6 garlic cloves, chopped finely ▢½ teaspoon crushed red pepper flakes ▢3 ½ cups (840 mL) low-sodium vegetable broth** ▢1 teaspoon kosher salt + more to taste ▢Freshly cracked black pepper to taste ▢ Bouquet garni : 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine*** ▢1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced ▢2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans) ▢1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional) 12 ounces bok choy ▢Good-quality extra virgin olive oil (for finishing) Gremolata ▢1 loosely packed cup (12g) Italian flat-leaf parsley leaves ▢½ loosely packed cup (8g) fresh basil leaves ▢2 large garlic cloves, left whole and peeled ▢2 medium lemons (I prefer organic since we're using the peel) ▢Coarse or flaky sea salt Preparation Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-9 minutes. Add the garlic and red pepper flakes, and cook another 1-2 minutes until very fragrant. Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well. Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes, or until the potatoes are tender. While the soup is simmering, make the Gremolata . Finely chop the parsley and basil. Using a microplane, grate the garlic directly over the parsley and basil. Then zest the lemons on top of this mixture, taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt. Transfer half of the soup to a stand blender and blend until thick and smooth. Then return this pureed soup back to the pot and stir to incorporate. One-pot option: Remove bouquet garni and use an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture. Add the kale to the soup and simmer for 3-5 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni. Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil. If storing leftovers, add the gremolata to a jar, drizzle some olive oil in there, and refrigerate. Spoon this over leftover soup. Previous Next

< Back Blender Sweet Potato Pie Prep Time: 50 min Cook Time: 1 hr Serves: 8 Level: Beginner Plus About the Recipe Ingredients Crust 18 vegan graham crackers, crushed ½ cup vegan butter, melted 6 tablespoons coconut sugar Pie Filling 2.5 cups sweet potato (about 2 large) ½ cup vegan butter, melted ¾ cup coconut sugar ¼ cup maple syrup ½ cup canned coconut milk (or sub other non-dairy milk) 1 teaspoon cinnamon ½ teaspoon nutmeg 2 tsp vanilla ¼ cup arrowroot powder ¼ teaspoon salt Preparation Prep Set oven to 425 degrees Fahrenheit. Place 2 large sweet potatoes on a sheet pan and roast for 45 minutes (poke a few holes in the sweet potato before placing in the oven) Once the sweet potatoes are cooked through, allow them to cool and then remove the skins. Set aside. Crust Preheat oven to 350 degrees. To make the crust, in a 9-inch pie dish (or springform pan), combine the graham cracker crumbs with the melted butter and coconut sugar until well combined. Then press the mixture down with the back of a spoon evenly and up the sides. Bake crust for 12-15 minutes until starting to be golden brown. Remove and let cool Pie Filling Add the peeled potatoes to a high-powered blender. *If you don't have a blender, add to a bowl and beat on low with a mixer to break apart. Add in the remaining pie ingredients and blend or beat until smooth. Pour the pie filling mixture into the cooled pie crust. Bake for 60-75 minutes. The center should have a non-glossy look. The pie will still jiggle a bit. Set on a cooling rack until room temperature. Place in the fridge to set up for at least 4 hours. (You can make up to 3 days ahead of time). Cut and serve warm. Previous Next

< Back Apple Oatmeal Raisin Cookies Prep Time: 10 min Cook Time: ~18 min Serves: 12 Level: Beginner About the Recipe A satisfying breakfast cookie or snack you can enjoy all week long :) Ingredients 1 3/4 cup oats 1/3 cup coconut sugar 1 cup walnuts or 1/2 cup pumpkin seeds 3/4 cup raisins 1/2 cup almond butter 1 apple, cored and chopped 1/4 tsp salt 1/4 tsp baking soda 1 tsp baking powder 2 tsp cinnamon, ground 2 tsp vanilla extract Preparation Prep Preheat oven to 350 degrees Fahrenheit Make Add all the ingredients to a food processor and process until it reaches a coarse and sticky consistency. Line a baking tray with parchment paper and scoop 2 tablespoons of the mixture onto the baking tray. Since the mixture is very sticky, grease your hands with some oil or flatten it out evenly with a butter knife to 1/2 inch thickness. Bake for about ~18 minutes. let the cookies cool and then transfer them onto a wire rack. Previous Next

< Back Dairy-Free Palak Paneer Prep Time: 20 min Cook Time: 45 min Serves: 4 Level: Beginner About the Recipe At-home Indian food is made easy with this delicious and nutritious dairy-free palak paneer. Ingredients Spinach Sauce 14 oz extra firm tofu, cubed 10 oz spinach 1/2 cup cashews, Preferably soaked 1 1/4 cup water 2 garlic cloves 2 Tbs ginger root, fresh 1 serrano peppers 1 tomato, medium sized 1 tsp salt Masala 1 Tbs coconut oil 1 tsp cumin seeds or ground cumin 1 onion, diced 4 garlic cloves, diced 1/4 tsp turmeric 1 tsp coriander, ground 1 tsp salt 1/2 tsp black pepper 1 tsp garam masala 1 bay leaf 1 lime juice, fresh 1/4 cup Cilantro, chopped Preparation Spinach Sauce Prep Chop tofu into cubes and place in boiling salted water for 2 minutes. Set aside. Make Add the spinach, cashews, water, garlic cloves, ginger, serrano pepper, tomato and salt to a high-speed blender. Puree until smooth. Masala Prep Dice onion and garlic cloves. Set aside. Make Heat coconut oil in a large pan over medium heat until warmed. Add cumin seeds and saute for 30 seconds. Then add onion, garlic, turmeric, coriander, salt, pepper and bay leaf. Cook for 1 minute. Add spinach sauce and tofu to the pan over medium-low heat. Cook for 5 minutes, stirring frequently. (Add water if the sauce begins to dry out) Add the garam masala and additional salt and pepper if needed. Continue cooking for 1-2 minutes. Turn off the heat and add freshly squeezed lemon/lime juice and cilantro Previous Next

< Back Cake Batter Chia Pudding w/ Berry Compote Prep Time: 10 min Cook Time: N/A (3 hours to chill) Serves: 2 Level: Beginner About the Recipe Ingredients 1 cup berries of choice, frozen 1 1/2 cup almond milk, unsweetened (or other non-dairy milk) 1/2 cup chia seeds 2 Tbs maple syrup (or more to taste) 1 tsp vanilla extract 1/4 tsp almond extract (or less according to preference) 2 Tbs almond flour, blanched Preparation Prep Place frozen strawberries in a small saucepot over medium heat, cook until softened. You may need to add a tablespoon or two of water in the beginning to accelerate the defrosting process. Once strawberries are soft and liquid is syrupy, mash with a fork or potato masher. Make Add milk, seeds, maple syrup, vanilla and almond extracts, and almond flour to a large glass container and whisk until combined [you could also add to a mason jar with a lid and shake.] Let sit for 10 minutes, then mix again. Spoon some of the strawberry mixture into the bottom of the mason jars and pour chia mixture on top. You can layer too! Cover and refrigerate for 4 hours or overnight. Previous Next

< Back Seed Meat Tacos Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 1 cup sunflower seeds, soaked preferably or use pumpkin seeds alternatively 1 cup sundried tomatoes 1 cup cilantro 1 cup scallions 1 tsp paprika 1 package taco seasoning 1 head butter lettuce Preparation Blend all ingredients in food processor until mixture resembles ground meat. Serve in lettuce cups and add additional toppings that suit your desire (e.g. salsa, avocado, etc.) Previous Next

< Back Beefless Bourguignon Prep Time: 15 min Cook Time: 45 min Serves: 4-6 Level: Beginner About the Recipe Ingredients 2 cups beefless broth 3 tbsp DF butter 2 cups pearl onions 3 cups baby carrots 6-8 garlic cloves, minced Bouquet Garni : 2-3 sprigs of fresh rosemary, 4-5 sprigs of fresh thyme, 1 bay leaf 2 tsp poultry seasoning 1 tsp dried oregano 3 cups of cremini or shiitake mushrooms, sliced or quartered 3 cups of jackfruit 3 tbsp tomato paste Salt and pepper to taste 1 cup red wine (burgundy or pinot noir) 2 tbsp arrowroot starch Preparation Place a Dutch oven over medium heat with DF butter and sauté onions for 3 to 5 minutes until just getting some light golden color, then add the carrots and sauté for another 4 to 5 minutes. Stir in garlic, rosemary, thyme, bay leaf, poultry seasoning, and oregano and cook for 1 to 2 minutes. Add mushrooms and cook 3 to 4 minutes until mushrooms looks softer and have shrunk a bit in size. Then add jackfruit, tomato paste, and salt/pepper to taste. Stir to coat evenly and cook for another 1 minute. Add the red wine and bring to a simmer for 2-3 minutes. Add the stock and bring to a boil. Reduce to a simmer and add the lid. Cook until carrots are tender (~15-20 minutes) Remove lid and add the arrowroot starch. Mix well and allow sauce to thicken (~2 minutes) This dish is best served with eggless egg noodles, mashed potatoes or parsnip puree. Use the cooking time of the bourguignon to prepare the side. Serve immediately with cooked pasta, mashed potatoes or parsnip puree. Previous Next

< Back Stuffed Dates Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 12 medjool dates 3 Tbs peanut butter 1/4 cup chocolate chips, non dairy Preparation Prep Pit each date. Melt the non-dairy chocolate chips in a bowl and set aside. Make Place a 1/2 teaspoon of peanut butter in each date. Optional: add 1-2 peanuts in each date. Optional: drizzle each date with chocolate Previous Next

< Back Island Rice & Peas Prep Time: 10 min Cook Time: 1 hr Serves: 8 Level: Beginner About the Recipe Ingredients 1 onion, diced 4 garlic cloves, minced 3 green onions, chopped 4 thyme sprigs 1 scotch bonnet pepper, diced 1/2 tsp coconut sugar 1/2 tsp black pepper 1 tsp allspice red kidney beans, canned 14 oz coconut milk, canned 2 tsp salt 1 1/2 cup brown basmati rice, rinsed well 1 1/4 cup water Preparation Prep Chop/dice garlic, onion, scallions and pepper. Set aside. Make Add onions, garlic, scallions, thyme, scotch bonnet pepper, sugar, black pepper, and allspice berries in a large saucepan over medium heat. Saute. Once onions are soft (about 2-3 minutes), turn the heat up to medium-high. Add in the kidney beans, rice, coconut milk and water then stir together. Bring to a boil, cover, then continue to simmer until rice is fluffy and liquid is soaked up(about 25-30 minutes). Remove from heat. Carefully discard the thyme stems and scotch bonnet pepper. Previous Next

< Back Mother Earth Salad Prep Time: 10 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 4 cloves garlic 1 small shallot 3 lemons, juiced 1/2 cup olive oil 1 cup spinach 1 cup dill 1 cup chives 1 green onion stalk 1/3 cup nutritional yeast 1 cup raw cashews 2 teaspoon salt 1 large head of iceberg or Romaine Preparation Remove skin from garlic and shallot. Juice the lemons, discarding of any seeds that fall. Add all ingredients into blender and pulse until smooth. Serve over chopped iceberg lettuce and enjoy! Previous Next

< Back Caesar Salad w/ Crispy Chickpeas Prep Time: 15 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe King of salads :) Ingredients Salad 1 bunch kale, finely chopped 2 bunches Romaine Lettuce, chopped Crispy Chickpeas 1 3/4 lb chickpeas, rinsed well 1 Tbs olive oil 1 tsp italian seasoning 1 tsp nutritional yeast 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp salt 1/2 tsp pepper, freshly cracked Dressing 1/2 cup raw sunflower seeds, soaked and drained 2 garlic cloves 3 Tbs nutritional yeast 2 Tbs capers 1 Tbs vegan Worcestershire sauce 2 Tbs lemon juice, freshly squeezed 1 Tbs soy sauce or tamari 2 tsp dijon mustard 2 tsp black pepper, freshly cracked 1/3 cup water add more water if thinner consistency desired Preparation Salad Wash and chop kale and romaine. Place in a serving bowl and set aside. Crispy Chickpeas Prep Preheat oven to 425°, and line a baking sheet with parchment paper. Make Place chickpeas in a bowl, or directly onto the baking sheet. Drizzle the oil over the chickpeas and toss. Then sprinkle the remaining ingredients over the chickpeas and toss well to coat. Spread them evenly onto the baking sheet and roast for about 20 minutes, or until crispy. Dressing Make the dressing: Place the sunflower seeds, garlic, nutritional yeast, capers, vegan Worcestershire sauce, lemon juice, tamari, mustard, and pepper in a blender and add 1/3cup of water. Blend until creamy. Using your clean hands, massage about half the dressing into the kale until it is tender. Add in the romaine and ensure it is coated with the dressing. Top with crispy chickpeas and serve. Previous Next