Citrus Vinaigrette Yield
1 cup
Prep Time
10m
Cook Time
10m
Equipment Required stand mixer Ingredients · 3 tablespoons lemon juice · 3 tablespoons lime juice · 2 tablespoons orange juice · 2 tablespoons rice wine vinegar · 1⁄4 teaspoon thyme, dried · 1⁄8 teaspoon sea salt · pinch black pepper · pinch red pepper, crushed · 2 cloves garlic, minced · 5 tablespoons olive oil Directions Whisk together all ingredients.
Walnut Mushroom Pate Equipment Required large, flat-bottomed pan with cover food processor small loaf pan Ingredients · 1 cup walnuts · 2 cups water, filtered · 1 lb baby bella mushrooms · 5 leeks · 3 cloves garlic · 1⁄2 teaspoon Himalayan Pink Salt · 1⁄2 teaspoon black pepper, ground · 1 tablespoon thyme, dried · 1 tablespoon parsley, dried · 2 teaspoons Bouquet Garni · 1 tablespoon lemon juice · 1⁄4 cup white wine · 1 tablespoon Balsamic vinegar · 3 tablespoons olive oil Directions Soak walnuts in filtered water over night.
Pizza Hummus Yield
2 1/2 cups
Equipment Required food processor Ingredients · 2 cups chick peas, cooked, drained, reserve liquid · 1⁄2 cup tomatoes, dried, soaked for 10 minutes in warm water, drained, reserve liquid · 2 cloves garlic · 3 tablespoons tahini · 2 tablespoons olive oil · 1 tablespoon lemon juice, fresh squeezed (about 1⁄2 lemon, squeezed) · 2 tablespoons nutritional yeast · 1⁄4 teaspoon salt (omit if using canned, salted chick peas) · 1⁄4 teaspoon black pepper, ground · 1⁄4 teaspoon garlic powder · 1⁄2 teaspoon onion powder · 1⁄2 teaspoon Mrs.
Thai-Inspired Soup Servings
2
Prep Time
15m
Cook Time
15m
Equipment Required list special equipment here Ingredients · 1 teaspoon fish sauce · 1 tablespoon GF Tamari Sauce · 1 teaspoon Better Than Bullion Vegetable Bullion · 1 tablespoon cilantro, dried · 1 teaspoon lemon grass, dried · 1⁄4 teaspoon black pepper, ground · 1 teaspoon chili paste · 1-1⁄2 cup water · 1 clove garlic, minced · 5 thin slices ginger, fresh, peeled · 1⁄4 cabbage, thinly shredded · 8 ounces mushrooms, fresh · 1 carrot, shredded · 1 bunch scallions, sliced thin, whites and tops separated · 1 container extra firm tofu, pressed, cut into cubes · 1 sprig Thai basil, fresh (5-8 leaves) · 2 tablespoons peanut oil Directions Combine the fish sauce, tamari, bullion base, garlic, ginger and dried spices with the water in a small bowl.
Spicy Red Chili Equipment Required large pot Ingredients · 2 tablespoons olive oil · 1 onion, peeled and chopped · 2 carrots, grated · 2 cloves garlic, minced · 1⁄4 teaspoon salt · 1⁄2 teaspoon Mrs Dash Table Blend · 1⁄2 teaspoon black pepper, ground · 1⁄4 teaspoon onion powder · 1 teaspoon cilantro, dried · 1⁄2 teaspoon Ancho chili powder (or 2 teaspoons of the sauce from a can of Chipotle Chilies in Adobo Sauce) · 1 tablespoon chili powder · 1 tablespoon cumin · 1 tablespoon Mexican oregano · 1 teaspoon thyme, dried · 1⁄2 teaspoon coriander · 2 cups lentils, cooked, drained (or 1 can) · 2 cups kidney beans, cooked, drained and chopped (or 1 can) · 2 cups tomatoes, cooked, diced (or 1 can) Directions Heat the oil in a lrage frying pan, and add the onions and carrots.
Aztec Stew Yield
15 cups
Equipment Required large stock pot Ingredients · 1 lb nopalitos, cut into pieces · 5 new potatoes, cut into cubes · 1 brown onion, medium · 6 Hatch chilies, fresh · 1 jalapeno, fresh, chopped into medium to small pieces · 4 tomatoes, medium, diced · 2 zucchini, cut into pieces (or other similar squash) · 1-1⁄2 cups chickpeas, cooked · 3 cloves garlic · 3 tablespoons olive oil · 3 tablespoons canola oil · 1 quart vegetable stock · 1 teaspoon Mexican oregano · 1 teaspoon thyme leaves dry · 1 teaspoon sea salt · 1 teaspoon black pepper, freshly ground · 1 cup corn, freshly roasted (optional) · 3 carrots, shredded (optional) · 8 oz baby bella mushrooms (optional) · 1 tablespoon cilantro, fresh, coarsely chopped (per serving, for garnish) Directions Rinse the bagged nopalitos well, remove any bad pieces and set aside.
Pickled Green Beans Yield
5 cups
Ingredients · 1 lb organic green beans, cleaned and blanched · 1⁄2 red bell pepper, diced · 1⁄2 onion, sliced · 3-4 cloves garlic, sliced · 2 teaspoon Balsamic vinegar · 4 tablespoons olive oil · 1⁄2 teaspoon dill, dried · 1⁄2 teaspoon Greek oregano · 1⁄2 teaspoon thyme, dried · 1⁄2 teaspoon Mrs Dash Table Blend · 1⁄2 teaspoon black pepper, ground · 1⁄4 teaspoon mustard, dried · 1⁄4 teaspoon sea salt Directions Place all of the ingredients in the sauce pan.
Jamaican Me Hungry Sweet Potatoes Servings
4
Equipment Required large, flat-bottomed pan vegetable steamer Ingredients · 3 or 4 ruby sweet potatoes (about 2-3 lbs) · 2 hatch chiles, roasted, peeled, seeds removed · 1 brown onion large, diced · 2 cloves garlic, minced · 1-2 Thai chiles, minced (or 1⁄2 Habanero, minced, or 1⁄8 teaspoon Cayenne pepper or other hot chili pepper) · 1⁄2 teaspoon Mrs Dash Table Blend · 1⁄2 teaspoon black pepper, ground · 1⁄2 teaspoon onion powder · 1⁄4 teaspoon garlic powder · 1⁄4 teaspoon sea salt · 1 tablespoon dried thyme · 1⁄4 teaspoon cinnamon, ground · 1⁄4 teaspoon ginger · 1⁄2 teaspoon allspice, ground · 1 teaspoon smoked paprika · 1 teaspoon Ancho chili powder · 1⁄2 teaspoon cumin, ground · 1 teaspoon cilantro, dried · 2 tablespoons olive oil · 1 tablespoon macadamia nut oil Directions Peel and cube the sweet potatoes.
Baked Falafel Cook Time
40m
Equipment Required food processor Ingredients · 2 cups chick peas, dried · 1 onion, medium, cut into chunks · 2 large cloves garlic, smashed a bit · 1 teaspoon coriander, ground · 1 tablespoon cumin, ground · 1 teaspoon chili powder · 1⁄8 teaspoon hot chili powder (or cayenne pepper) · 1 teaspoon Mrs.
Vegan Tzatziki Servings
2
Equipment Required Blender Ingredients · 4 oz tofu, silken · lemon juice (from 1⁄2 lemon) · 3⁄4 teaspoon light basalmic vinegar · 1 or 2 cloves garlic · 1-1⁄2 teaspoons olive oil · 1⁄4 teaspoon black pepper (or to taste) · pinch sea salt · 1⁄2 teaspoon dill, dried (or more, as needed after tasting) · 1⁄2 cucumber peeled, seeds removed Directions Place all of the ingredients except the cucumber in the blender.
Vegan Taco Filling Equipment Required Food Processor Ingredients · 1⁄2 cup almonds, raw · 1⁄2 cup walnuts · 1⁄4 teaspoon sea salt · 1⁄2 teaspoon onion powder · 1⁄2 teaspoon garlic powder · 1⁄4 teaspoon coriander, ground · 1⁄2 teaspoon black pepper, ground · 3⁄4 teaspoon Mexican oregano · 1⁄2 teaspoon Mrs. Dash Table Blend · 1⁄2 teaspoon paprika · 2 teaspoons cumin, ground · 1-1⁄2 teaspoons ancho chili powder · 1-1⁄2 teaspoons chili powder · 1 pinch extra hot chili powder, ground (or red pepper flakes) · 1-1⁄2 tablespoons cilantro, dried · 1⁄2 teaspoon Himalayan pink salt · lime juice · 3 tablespoons olive oil Directions Put the nuts and the salt in a bowl.
Rain of Crunch Equipment Required Dehydrator Wilton Comfort Grip Cookie Press ParaFlexx sheet Ingredients · 1 c chick peas, cooked and well drained · 1 c baking potatoes, cooked, mashed with skins on (the baking potatoes are dry and starchy) · 1⁄2 c Bob’s Red Mill Organic Creamy Buckwheat, straight out of the container, not cooked or soaked · 1 c wild rice, precooked · 2 garlic cloves · 1⁄4 c celery, chopped · 1 c peppers, raw, chopped (in this case I had some red bell peppers, green bell peppers, and part of a fresh jalapeno) · 1 c kale, raw, chopped · 1 c onions, sauteed · 1⁄8 c white sesame seeds, roasted · 1⁄2 c sunflower seeds, raw · 1⁄4 c Pepitas, roasted · 1⁄8 c golden flax meal · 2 tablespoons nutritional yeast · 1 tablespoon Zatar seasoning · 1⁄2 teaspoon black pepper, ground (I actually use a mixture of coriander, allspice, black-pink-white-green pepper corns) · 1 teaspoon salt (optional, if your Zatar seasoning already has salt in it you could omit this.
Black Bean and Corn Salad Ingredients · black beans, cooked and well drained · roasted red corn · red bell pepper · red onion · fresh jalapeno · celery · cucumber · carrot, grated · roma tomatoes · garlic clove · cilantro, fresh · Mrs. Dash Table Blend · black pepper, fresh ground · salt · onion powder · garlic powder · chili powder · cumin · lime juice, from half a lime · basalmic vinegar · olive oil Directions Combine the back beans through the cumin.
Pinto Veggie Crackers Equipment Required food processor food dehydrator Ingredients · 1⁄2 c Bob’s Red Mill Organic Creamy Buckwheat · 1 c pinto beans, cooked, drained (reserve 1⁄8 cup water from cooking beans in case needed) · 1 c celery tops, coarsely chopped · 1⁄3 c red bell pepper, coarsely chopped · 1⁄3 c green bell pepper, coarsely chopped · 1⁄2 c onion, coarsely chopped · 1 small handful cilantro, fresh · 1 teaspoon sesame seeds, roasted · 1 tablespoon sunflower seeds, raw · 1⁄4 c pepitas · 1 tablespoon golden flax meal · 1 tablespoon parsley, dry (or the equivalent of fresh parsley) · 1⁄4 teaspoon paprika · 1⁄4 teaspoon Mrs.
Mushroom Ragout Servings
2
Ingredients · 2 c spaghetti squash, cooked · 1⁄2 onion · 1 stalk celery · 8 oz mushrooms · 1⁄8 c chardonnay · 1 tsp white balsamic vinegar · 1 c roma tomatoes, dices and cooked · Mrs Dash Table Blend · onion powder · black pepper, fresh ground · thyme, dried, crushed · sage, dried, crushed · rosemary, pulverized in a mortar Directions The mixture is cooked at a medium-low heat until the liquid is reduced and thickened.