Ingredients:

2 medium russet potatoes
1 tablespoon olive oil
1 small yellow onion
4 large carrots
1 tablespoon dried basil
1 teaspoon of crushed red pepper chili flakes
28 ounces crushed tomatoes
3 cups of vegetable broth
Salt and pepper to taste
Bread for serving

Directions:

1. Preheat oven to 350 degrees. Clean each russet potatoes, rub with a dash of olive oil and salt, and wrap in foil. Cook potatoes for 1 hour or until tender.
2. While potatoes are cooking, heat a large stock pot over a medium heat. Add 1 tablespoon of olive oil, diced onion, and roughly chopped carrots. Add basil and crushed red chili pepper, and cook, stirring occasionally, until the carrots are soft.
3. Add crushed tomatoes, vegetable broth, and roughly chopped potatoes (skin and all) to stock pot. Bring everything to a boil, and then, let simmer for 30 - 45 minutes.
4. Blend soup with an immersion blender adding vegetable stock or water if needed to reach desired consistency.
5. Add salt and pepper to taste.
6. Serve warm and preferably with homemade bread croutons.

RECIPE: lifebetweenlattes.com

Makes 12 muffins

Ingredients:
​
2 large, very ripe bananas
½ cup orange juice plus zest of one orange
1 15-ounce can pumpkin (not pumpkin pie filling)
½ cup Date Paste
2 tablespoons ground flax seeds
1 tablespoon Pumpkin Pie Spice
1 tablespoon alcohol-free Vanilla extract
1 cup dried cranberries, unsweetened or fruit juice sweetened
3 cups oats
¼ cup finely chopped walnuts
​ ½ teaspoon cinnamon

Directions:

1. Preheat oven to 350ºF.
   
2. In a food processor fitted with the “S” blade, process bananas and OJ until smooth.
   
3. Add pumpkin, date paste, extract, zest, flax seeds and spice and continue processing until smooth and creamy.
   
4. Transfer to a large bowl and stir in the oats and dried cranberries.
   
5. Spoon an equal amount of batter into a muffin tin lined with cupcake liners or silicone baking cups. You need to fill each muffin liner with about ½ cup of batter as these do not rise. A retractable ice cream scoop works well.
   
6. In a separate bowl, mix the nuts and cinnamon and sprinkle evenly into each of the 12 muffin liners. A cheese grater or nut grinder works well for grinding the nuts.
   
7. Bake for 30-35 minutes. 

RECIPE: forksoverknives.com

Ingredients:
1 ounce dried mushrooms, preferably imported Italian boletus mushrooms, or use one 3/4-ounce package
1 cup lukewarm water
¼ cup olive oil
½ teaspoon finely minced garlic
½ teaspoon dried rosemary
1 pound fresh mushrooms, thinly sliced, about 6 cups
½ cup Marsala wine

Directions:

1. Soak the mushrooms in lukewarm water for 30 minutes. Line a small sieve with cheesecloth and add the mushrooms. Strain and reserve the soaking liquid. Squeeze the mushrooms in the sieve to extract their juices.
2. Heat the oil in a casserole and add the soaked, drained mushrooms, garlic and rosemary. Cook, stirring, about one minute. Add the reserved soaking liquid and cook down over high heat until most of the liquid evaporates.
3. Add the fresh mushrooms and cook, stirring often, until the mushrooms are wilted. Add the Marsala and cook, stirring occasionally but gently, until the wine is almost but not quite evaporated. Serve hot or at room temperature.
4. Serve on noodles or rice.

​

RECIPE: cookingnytimes.com

Ingredients:
1 tablespoon olive oil
3/4 cup tempeh, cubed 
3/4 cup+ vegetables, diced (Use broccoli, green beans, carrots, asparagus,etc)
1 teaspoon cumin (or other seasoning or seasoning blend you enjoy; paprika, garlic, onions, curry, nutmeg, saffron, Mrs. Dash blends, TJ’s 21 Salute, etc.)
salt and pepper to taste, optional
2 to 3 tablespoons fig butter
2 tablespoons water

Directions:

1. Add olive oil to a non-stick skillet and add the tempeh, vegetables, seasonings and sautee on medium-high heat for about 2 minutes.
   
2. Add the fig butter and water, stirring to create a sauce, and continue cooking for about 2 more minutes, or until desired.
   
3. Serve immediately. Can be served over a handful of romaine lettuce in the bottom of the bowl.

Feel free to substitute another type of jelly (hot pepper jelly, sour cherry, or plum would be nice), chutney, or even nut butter (almond or peanut butter) for the fig butter in this recipe.

RECIPE: averiecooks.com

Ingredients:

1 (1 lb) box Orzo Pasta
¼ cup Extra Virgin Olive Oil
¼ cup Freshly Squeezed Lemon Juice
1 teaspoon Lemon Zest
1 Tablespoon Agave Nectar
1 teaspoon Salt, plus more to taste
2 cups Chopped Tomato
2 cups Chopped Cucumber
2 cups packed Baby Spinach or Arugula
3 Tablespoons Chopped Parsley

Directions

1. Boil and drain pasta according to package directions, keeping an al dente texture.
2. Pour the hot, drained pasta into a large bowl and stir in the olive oil. Let cool to room temperature.
3. Shortly before serving, stir in the lemon juice, zest, agave, and salt.
4. Right before serving, stir in the vegetables and herbs.
5. This recipe is lightly dressed, add more dressing and/or salt to taste. Also, feel free to jazz this recipe up with different herbs and vegetables to make it your own.

Notes

1. Lemon juice will break down the vegetables so stir them in right before service.
2. To make in advance. Chill the pasta dressed in olive oil only. Mix the remaining dressing ingredients and prep the vegetables and store separately. Stir everything together right before service.

​

RECIPE: theminiaturemoose.com

I​ngredients:

1 tablespoon olive oil
2 medium potatoes, diced (with or without the skin)
1 small onion, diced
1 bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced
handful grape tomatoes, halved or quartered
pinch of red pepper flakes, optional
mineral salt and fresh cracked pepper, to taste

In the blender/food processor:

1 package (16 oz) organic firm tofu, drained
1/2 cup unsweetened non-dairy milk
2 heaping tablespoons cornstarch, arrowroot or tapioca flour
2 – 3 tablespoons nutritional yeast
1 teaspoon mustard (any kind) or 1/2 teaspoon mustard powder
1 1/2 teaspoons dried tarragon, thyme or basil (or a combo)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon white or black pepper, optional

​Directions:

1. Preheat oven to 375 degrees F. 
2. Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and cook an additional 5 minutes. Add bell pepper, zucchini and garlic, cook until softened. Add tomatoes and optional red pepper flakes, cook another minute or two. Season with salt and pepper to taste.
3. In a food processor/blender, combine the remaining ingredients and process until smooth. Taste for seasoning.
4. Add the tofu mixture to the pan the vegetables cooked in and mix well. Spoon mixture into a lightly greased round pie/quiche dish or springform pan. Level the top flat with the back of a spatula or spoon and make sure all edges are filled. Place on the middle rack and bake for 35 – 45 minutes, frittata should be firm to the touch. If top starts to brown too much cover with foil or small silpat. Remove and let stand to cool for at least 10 minutes. If using a pie/quiche dish, loosen the edges of the frittata, place a plate over top and carefully flip so frittata falls onto the plate and serve (this step is optional).

This frittata is great with sliced avocado and a little sriracha for heat.

​RECIPE: simple-veganista.com

Ingredients:

4 servings of pasta
2 tablespoons of Earth Balance or vegan butter
2 tablespoons of whole wheat flour (or cornstarch)
2 cups of unsweetened almond milk
⅓ cup of nutritional yeast
1 tablespoon dijon mustard
1 tablespoon garlic powder
Freshly ground peppercorn to taste
Salt to taste
¼ - ⅓ cup of finely chopped fresh Italian parsley (or dried parsley)

Directions:

1. Cook pasta according to package instructions.
2. While pasta is cooking, in a small saucepan, melt Earth Balance over a low-medium heat, and whisk in flour or cornstarch until a bubbly, thick paste forms.
3. Add in almond milk and nutritional yeast, and turn up heat to medium.
4. Whisk cheese sauce over a medium heat until a bubbles begin to form and the sauce begins to thicken.
5. When mixture has a thick, velvety texture, return to a low heat, and mix in dijon mustard, garlic powder, and salt and pepper to taste.
6. Pour sauce over pasta on low heat. Stir together, and garnish with parsley.
7. Serve warm.

RECIPE: lifebetweenlattes.com

2 tablespoons extra-virgin olive oil, plus more to serve
2 medium white onions, thinly sliced
1/2 teaspoon kosher salt, plus more to season
4 cloves garlic, minced
1 large head of cauliflower (about 2 pounds), trimmed and cut into florets 
4 1/2 cups low-sodium vegetable broth (or water)
1/2 teaspoon coriander
1/2 teaspoon turmeric
1 1/4 teaspoon cumin
1 cup coconut milk
Freshly-ground black pepper, to season
1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
1/4 cup finely chopped Italian parsley, for garnish (optional)
red chile pepper flakes, for garnish (optional)


Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15-17 minutes
Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.
To serve, ladle the soup into favorite bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red chile flakes and a dash of olive oil to top.

Recipe Notes:• To Toast the Cashews:  Preheat the oven to 350°F and lay cashews out on a baking sheet in a nice flat layer. Toast for 5-6 minutes, or until fragrant.

RECIPES: thekitchn.com

Ingredients:
​
1 cup rolled oats
1 cup oat flour
1/3 cup raisins
1/4 cup unsweetened finely shredded coconut or hemp seeds
1 teaspoon baking powder
1 teaspoon cinnamon
1 tsp lemon or orange zest (optional, but adds a beautiful essence)
1/4 teaspoon sea salt few pinches freshly grated nutmeg (optional, but adds extra flavor if not using zest)
1/2 cup unsweetened applesauce (see note for substitution)
1/4 cup pure maple syrup (see note)
2-3 tablespoons non-dairy chocolate chips (optional)

Directions:

1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the oats, oat flour, raisins, hemp seeds, baking powder, cinnamon, zest, salt and nutmeg, stirring to mix well.
4. Add the applesauce, maple syrup, and chocolate chips. Stir until well incorporated.
5. Use a cookie scoop (or take spoonfuls, about 1-1 1/2 tablespoons in size) to transfer mounds of the batter to the baking sheet.
6. Bake for 14 to 15 minutes, remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack.

Savvy Substitutions and Additions: You can substitute 1/2 cup of pureed overripe banana for the applesauce. Since very ripened banana is typically sweeter than unsweetened applesauce (and also a little thicker) you can then reduce the maple syrup to 2 to 3 tablespoons and add 1 to 2 tablespoons of nondairy milk.

Sweetener Note: To make these snackles slightly sweeter, add either extra raisins, or 1 to 2 tablespoons of an unrefined sugar as Sucanat or coconut sugar. You can also add another 1 tablespoon of maple syrup (note that adding much more liquid sweetener will change the consistency of the batter).

RECIPE: forksoverknives.com

1 8-ounce package of tempeh
1 tablespoon of vegan Worcestershire sauce
1 tablespoon of liquid aminos (or low-sodium soy sauce)
Freshly ground peppercorn to taste
1 cup of brown rice
1 tablespoon of olive oil
1 teaspoon of toasted sesame oil
16 ounces of white button mushrooms
2 cups of broccoli
1 tablespoon of olive oil
½ teaspoon of fresh ginger
Sriracha sauce for garnish

Instructions

1. First, chop the block of tempeh into small cubes, and marinate with Worcestershire sauce, liquid aminos, and freshly ground peppercorn in sandwich bag (or something similar). You can do this up to 24 hours in advance, or you can just let the tempeh marinate while the rice cooks.
2. Second, cook cup of brown rice according to package instructions.
3. After the rice is done cooking, get out your largest skillet or wok, and heat over a medium-high heat.
4. Add 1 tablespoon of olive oil, sesame oil, and marinated tempeh to skillet (or wok). Cook until tempeh begins to brown on each side, and then, remove tempeh from skillet.
5. Turn down heat to low-medium heat, and add chopped mushrooms and finely chopped broccoli to skillet. Allow mushrooms and broccoli to cook until tender. If needed, you can put a lid on the skillet to expedite process.
6. Remove mushrooms and broccoli from skillet, and drain any excess liquid.
7. Return skillet to medium heat, add tablespoon of olive oil and ½ teaspoon of fresh minced ginger. Cook until aromatic (around 30 seconds), and add brown rice.
8. Cook rice for for a few minutes until a little crispy, and return tempeh, broccoli, and mushroom to pan, and mix everything together over a low heat.
9. Serve warm with plenty of Sriracha sauce.

​RECIPE: lifebetweenlattes.com