Recipes

Cheesy Kale Chips

• 2 large heads curly kale
• ¼ cup tahini
• ¼ cup lemon juice
• ¼ cup + 2 tablespoons avocado or olive oil
• 2 teaspoons sriracha, or to taste
• ½ cup nutritional yeast
• ¼ teaspoon sea salt

1. Preheat your oven to 200 degrees F.
2. Rinse all of the kale leaves and pat them dry with a paper towel. Remove the leaves from the stems, keeping the leaves large. (Discard the kale stems, add them your veggie broth bag, or put them in smoothies)
3. In a small bowl combine the remaining ingredients and mix until a thick paste is formed.
4. Use your hands to massage the “nacho cheese” mixture into the leaves, covering both sides. Place leaves in a single layer on two large baking sheets.
5. Bake for 1 hour, flip the leaves, then bake for an additional 45 minutes to 1 hour.
6. These will crisp up as they cool.

Terrific Tahini Dressing

• ½ cup tahini 
• ½ cup water
• 2 cloves garlic (peeled)
• 1 Tbsp lemon juice (fresh is best)
• ½ tsp salt

Place all ingredients in a food processor or blender and mix until smooth.

Blueberry-Lemon-Chia Jam

• 3 cups fresh (or frozen, thawed) blueberries
• 2 teaspoons finely grated lemon zest
• ¼ cup fresh lemon juice
• 3 tablespoons (or more) pure maple syrup
• ¼ cup chia seeds

1. Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally until juices are reduced by half, 5–10 minutes.
2. Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. 
3. Cover and let cool completely. Chill until ready to use.

Green Goodness Smoothie

• 2 cups fresh spinach
• 1 cup frozen pineapple
• ½ cup frozen mango 
• 1 ripe banana or ½ avocado
• 1 Tbsp chia seeds
• 1 – 2 cups water

1. Add all ingredients to a blender.
2. Blend until smooth. 
3. Add additional water as needed.

Farro & Fire-Roasted Tomato Stuffed Peppers

• 2 tbsp olive oil
• 2 cups uncooked farro
• 2 cloves garlic
• 1/2 cup chopped shallot
• 1 bay leaf
• 2 cups low-sodium vegetable broth
• 2 14.5 oz cans of fire-roasted tomatoes
• 2 tsp dried oregano
• 1 tsp dried thyme or basil
• 1/2 tsp salt (or to taste)
• 1/2 cup finely chopped parsley or fresh basil
• 2 Tbsp nutritional yeast
• 2 medium bell peppers (any color)

1. Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish with 1 tablespoon of olive oil.
2. In a large saucepan over medium, sauté the garlic and shallot in 1 tablespoon of olive oil for 2 minutes to soften the shallot. Stir in the farro and the bay leaf and sauté for another minute, then pour in the vegetable broth and the tomatoes.
3. Increase the heat to high and bring to a rapid simmer. Cook for about 2 minutes. Turn off the heat and add oregano, thyme, and salt. Remove bay leaf. Taste and season with a little more salt, if desired (if using water, you may want to), then stir in the parsley and nutritional yeast.
4. Pour the farro mixture into the prepared baking dish and smooth the top. Cover tightly with foil and bake for about 40 minutes, or until the farro has absorbed almost all of the liquid.
5. Take the casserole out of the oven, remove the foil, and cool for 10 minutes.
6. In the meantime, take your bell peppers and slice them in half from the stem to the bottom.  Remove the seeds and ribs and place in a baking dish that has been sprayed with oil.
7. Pro tip: You also may want to flip your peppers over so they are cut side down on your board and shave a small portion off of the bottom. This will help them sit in your baking dish and cook evenly without toppling over.
8. Spoon the mixture into your peppers until you have a mound on top of the rim of the pepper. Place back in the oven for 15-20 minutes or until the peppers are tender. 
9. Remove from the oven and let cook for 10 minutes before serving and enjoy!

Smoky & Spicy Cauliflower Bites

• 1 head cauliflower cut into florets (approx 4 cups)
• ¾ cup water
• ½ cup unsweetened, plain almond milk*
• 1 cup all-purpose flour or garbanzo bean (chickpea) flour
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ¼ tsp salt
• ¼ tsp pepper
• ¾ cup Frank’s Red Hot Sauce
• ¼ cup barbeque sauce
• 1 tbsp vegan butter

1. Line the baking sheet with parchment paper or a silicone sheet. Preheat your oven to 425℉
2. Cut and rinse your cauliflower and pat dry with a paper towel or clean kitchen cloth.
3. Mix the milk/water/flour/spices in a large mixing bowl, until the batter is thick and is able to coat the cauliflower without dripping (set aside the hot sauce, barbeque sauce & butter for later). 
4. Working in small batches, dip the cauliflower florets in your batter until coated. Shake off the excess batter and place on your baking sheet in a single layer.
5.  Bake for 10 minutes or until golden brown, flip, then bake for an additional 10-15 minutes getting all sides brown and crispy. 
6. Remove from the oven and cool for 10 minutes. 
7. While the cauliflower is cooling, melt your butter in a small saucepan. 
8. Once the butter is melted, turn off the heat and add your hot sauce and barbeque sauce, stirring to combine. 
9. In a large mixing bowl, place your smoky & spicy sauce in and gently add your baked florets in batches, tossing to coat. Once coated, return your cauliflower to the baking sheet in a single layer.
10. Bake in your 425℉ for 10-15 minutes. To get a bit of a char on your cauliflower, turn your oven up to 450℉ and roast for an addition 5 minutes. 
11. Serve with vegan ranch dressing and enjoy!

*can substitute unsweetened, plain soy milk

Edamame Fried Rice

• 1 cup uncooked brown rice
• 2 cups water or veggie broth
• 2 tbsp extra-virgin olive oil
• ½ medium onion, diced
• 3 cloves garlic, minced
• 2 cups shelled edamame
• 1 medium carrot, grated or diced
• 2 tbsp tamari or soy sauce
• Fresh cracked black pepper, to taste

1. In a medium saucepan, combine the rice and water and bring to a simmer. Cover, reduce the heat to low, and gently simmer for 30-40 minutes or until the water is fully absorbed. Remove from heat, fluff the rice, and set allow to cool to room temperature. (You can chill the rice to expedite the cooling.)
2. Heat a large skillet over medium heat. Add the oil, onions, and garlic. Cook until soft, about 2 minutes.
3. Stir in the rice, breaking apart any clumps. Cook for about 3 minutes, or until rice is completely heated through, stirring constantly as it cooks.
4. Stir in the edamame and carrots. Cook for 2 minutes, or until heated through. Stir in the tamari until well mixed. Cook for another 2 minutes, until heated through, stirring occasionally. Season with black pepper.

Sweet Potato Gnocchi

• 2 large red-skinned sweet potatoes
• 1 tsp salt
• 1 tsp nutmeg
• 1/4 tsp ground black pepper
• 1 1/2 cups all-purpose flour
• 1 1/2 cups chickpea flour
• 4 tbsp vegan butter
• 1/2 cup sage leaves, chopped