Mexican Stuffed Peppers with Walnut Cheese Sauce

Ingredients

• 1 cup quinoa

• 2 cups vegetable stock 

• 4 large  bell peppers (halved long ways, seeds removed)

• 1/2 cup salsa (plus more for serving)

• 1 heaping Tbsp nutritional yeast

• 2 tsp cumin powder

• 1-1/2 tsp chili powder

• 1-1/2 tsp garlic powder

• 1 (15-ounce) can black beans (rinsed & drained)

• 1 cup whole kernel corn fresh or frozen

Directions

Rinse quinoa for about a minute. Put a little bit of oil in a medium sauce pan and lightly toast quinoa. Add broth and bring to a boil. Once boil, reduce to simmer, cover and cook for about 12 to 15 minutes. Check and once all liquid is boiled off, remove from heat, fluff with fork, put cover back on and let sit for 5 minutes for the rest of the water to steam off.

Preheat oven to 375 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet.

Brush halved peppers with a neutral, high heat oil (I prefer avocado oil).

In a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.

Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.

Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.

Walnut Cheese Sauce

Ingredients

• 1-1/4 cup walnuts

•  1/4 cup nutritional yeast

• miso to taste (I use 1 tablespoon but I like it tart)

• 1/2  tsp onion powder

• 1/2 tsp sea salt

•  3/4 cup warm water plus extra to get to desired consistency

Directions

Blend 3/4 cup warm water and all the other ingredients until smooth and creamy. Add more water to your desire texture is reached. Remember it will thicken up as it cools so don't make too thin. Taste for seasoning and adjust.

Vegan Mini Cheesecakes

This recipe is a good base for any type of cheesecake you want to make. Blend in peanut butter, swirl in carmel, mix in blueberries. The possibilities are endless. Enjoy.

Crust Ingredients:

• 1 cup packed pitted dates*

• 1 cup raw walnuts

Filling Ingredients:

• 1-1/2 cups raw cashews soaked for 4 hours

• 1/4 cup fresh lemon juice

• 1/3 cup coconut oil, melted

• 2/3 cup coconut cream (small can)

• 1/2 cup agave nectar or maple syrup

Directions:

In a food processor blend dates until small bits remain and it forms into a ball. Remove and set aside.

Add nuts and process into a meal. Add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.

Lightly grease a standard, 12 slot muffin tin or 3 mini spring form pans. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.

Scoop crust into base and press with fingers. Really press it in to compact it. Set in freezer too firm up.

Add all filling ingredients to a blender and mix until very smooth. If you don’t have or can’t find or don’t have the small can of coconut cream, use a full fat can of coconut milk and just scoop the coconut meat off the top (not the water) and if it is warm out and your coconut milk is already mixed together that is fine too, it just won’t be as creamy.

Process until smooth. Taste and adjust seasonings as needed.

Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until firm and set, about 4-6 hours.

Serve frozen or let them thaw for 10 minutes.

Hemp Tahini Dressing

This delicious, simple , no oil dressing will be your new go to salad dressing. It is very versatile. Leave out the tahini. Add dill Add Italian seasonings, etc.

Ingredients

• 1/2 cup hulled hemp seeds

• 1/2 cup water

• 1 heaping tablespoon tahini

• 2 tablespoons nutritional yeast

• 2 tablespoons fresh lemon juice

• 1 clove garlic, peeled

• 1/4-1/2 teaspoon fine grain sea salt, to taste

Directions

Add all ingredients into a high-speed blender and blend on high until smooth. Adjust salt to taste. The dressing will appear thin at first, but it thickens up after being chilled in the fridge.

Freekin’ Good Vegetable Soup

I heard about Freekah years ago and have been wanted to give it a try. Well last night was the night and it didn’t disappoint. Freekeh is cracked wheat, an ancient grain that hails from the Middle East. it comes from the durum wheat plant, harvested when the wheat is green. The grain has a chewy texture and a smoky undertone. It is low in calories, low in fat, high in protein and free of saturated fat, cholesterol and sodium. It is also an excellent source of magnesium. It satisfied my pasta craving that normally I would add to this type of soup. Enjoy.

Ingredients

• 1 cup cracked freekeh

• 1 large onion, small dice

• 1 stalk celery, medium dice

• 2 medium carrots, medium dice

• 3 garlic cloves, pressed

• 2 medium zucchini, medium dice

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

•  kosher salt, to taste

•  freshly ground black pepper, to taste

• 8 cups vegetable broth

• 1 tablespoon nutritional yeast

• 2 teaspoons chopped fresh za’atar or oregano

• cayenne pepper, to taste

• Chopped fresh herbs (za’atar, parsley, chives, or scallions), for garnish

Directions

Place the freekeh in a medium bowl, cover with cold water, and set aside.

Heat the olive oil in a large (4-or 5-quart) saucepan over low to medium heat. Add the onion and sprinkle with salt. Allow the onions to sweat until they are translucent and you see the moisture released. Add the celery and carrots and cook, stirring, until the vegetables begin to soften, 5 minutes; season with black pepper.

Add the garlic and cook 1 more minute. Drain the freekeh, rinse it with cold water, and add it to the pot. Add the broth, zucchini, nutritional yeast, za’atar or oregano and the cayenne.

Bring to a boil, then reduce the heat and simmer, uncovered, until the soup is thickened, 25 to 30 minutes.

Season with more salt and black pepper to taste, To serve Garnish with herbs, and drizzle with olive oil. I added a grillled beyond sausage to mine and chicken sausage for my family.

Fresh Avacado Arugula Quinoa Salad

Ingredients

Salad

• 1 cup uncooked quinoa

• 2 cups water

• 8 ounces fresh cherry tomatoes, quartered

• 1 large cucumber, seeded & chopped (optional to peel)

• 1/4 cup red onion, finely chopped

• 5 ounces fresh arugula or spinach, roughly chopped

• 2 large ripe avocados, pit removed and chopped

Dressing

• 2 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard, do not use regular mustard

• 1/2 teaspoon dried oregano

• 1 clove garlic, pressed or minced

• 1/4 cup olive oil

• 2 tablespoons fresh lemon juice)

• Salt and pepper, to taste

Directions

Cook the quinoa. Here is my always comes out perfect way. Rinse quinoa well in a sieve at least for one minute. This breaks down the little protective shell. Strain well. Put a little bit of olive oil in small to medium pot. Toast quinoa slightly then add 2 cups of water. Bring to a boil; cover and set to lowest temperature. Boil for 15 minutes. After 15 minutes remove from heat and let sit for 5 minutes. Remove lid fluff with fork. Perfect every time.

Whisk the red wine vinegar, Dijon mustard, oregano, garlic, salt and pepper together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the vegetables.

In a large bowl combine quinoa, tomatoes, cucumbers, onions and avocado. If making ahead see notes below.

Shake dressing well and pour over the salad to taste. Do not pour it all in you may or may not use all of it. Add salt to taste.

Notes

When chopping your vegetables think of mouth feel. Try and get a nice bite size feel that pairs well with the quinoa.

You can add cilantro or parsley, and feta cheese (homemade vegan feta which is my preference) Can also add cooked shrimp or grilled chicken for complete meal

If going to make ahead put dressing on right before serving and do not cut or add avocado until right before serving as well.

Quinoa Burger

I went on vacation to the Ritz in St. Thomas when i was just vegetarian. They had the most amazing quinoa burger on the menu that I ate every single day. I stalked the chef until he gave me the recipe. When I went vegan, I decided to veganize the recipe.

Ingredients

• 1 medium Spanish Onion, diced

• 1/2 Green Bell Pepper, diced

• 1/2 Red Bell Pepper, diced

• 1 Green Zucchini, diced

• 1 Yellow Squash, diced

• 1-1/2 cups cooked quinoa

• 1 garlic clove, pressed

• 5 chia eggs (1 Tbsp ground chia seeds + 2 -1/2 Tbsp water = a chia egg)

• 2 cups panko (Japanese) breadcrumbs

• Vegan parmesan cheese, to taste (recipe I use below) or any vegan cheese you like…I have used my cultured almond ricotta in this recipe and it was delicious.

• Salt & pepper to taste

Directions

Make sure you cut all your vegetables the same size. Heat a non-stick frying pan on low/medium.
Sweat the onions, bell peppers, zucchini, squash until tender and have released some moisture. You will want to sprinkle salt on top to achieve this. Add minced garlic at the very end. Take off the heat and cool
Blend all ingredients in a bowl or food processor preferably.

If you have time, chill the mixture for an hour or so before forming into patties, for a firmer patty.
Divide burger mix into 8 equal portions and form into 3 inch patties
Fry in a little oil on medium heat, 5 - 10 minutes each side, until browned and firm
To freeze uncooked, place the patties between sheets of wax paper on a baking sheet and freeze. Store in a freezer bag or plastic container and cook as needed (thaw in fridge or microwave)

Vegan Parmesan

Ingredients

• 3/4 cup raw cashews

• 3 Tbsp nutritional yeast

• 3/4 tsp sea salt

• 1/4 tsp garlic powder, optional

Direction

Add all ingredients to a coffee grinder and pulse until a fine meal is achieved. Store in the refrigerator to keep fresh.

The Best Vegan Lasagna EVER!

Ingredients

For the Lasagna

• 2 cups Savory Cashew Cream

• 4 cups Marinara Sauce, homemade or jarred

• 2 cups Vegan Spinach Ricotta

• 15 cooked al dente lasagna noodles

Savory Cashew Cream

• 2 cups raw cashews, soaked and drained

• 1 cup water

• 1 tablespoon heaping nutritional yeast

• 1 teaspoon miso

• 1 teaspoon salt

• 1 tablespoon apple cider vinegar

Vegan Spinach Ricotta

• 1  cup  raw cashews, soaked and drained

• 10-12  ounce  firm or extra-firm tofu drained

• 2  cups  fresh baby spinach or 1 cup frozen spinach

• ¼  cup  fresh basil leaves**

• 2  cloves  garlic***

• 1  teaspoon  salt

• 1  teaspoon  light miso (white, yellow, or chickpea)

• 2  Tablespoons  nutritional yeast flakes

Instructions

Make the Savory Cashew Cream

Blend all ingredients in a high-speed blender until creamy and smooth. Reserve 1/2 cup.

Make the Vegan Spinach Ricotta

In a food processor, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture is fine and crumbly.

Add the tofu, spinach, and basil and pulse to throughly combine.

Assemble the Lasagna

1. Preheat oven to 350F.

2. Spread one cup of marinara sauce in the bottom of a 13x9 casserole dish.

3. Layer 5 lasagna sheets over the sauce, overlapping slightly

4. Spread 1/2 of the spinach ricotta mixture over the noodles.

5. Pour 1 cup of marinara sauce over the ricotta.

6. Pour 1/2 of the savory cashew cream (minus the reserved 1/2 cup) over the marinara sauce.




7. Repeat with noodles, ricotta, marinara, and cashew cream.

8. Layer remaining 5 noodles on top of the cashew cream, then top with remaining marinara sauce.

9. Cover casserole dish tightly with aluminum foil, and bake for 30 minutes.

10. Remove foil and sprinkle the remaining cashew cream over the top.

11. Bake uncovered for 20 minutes. You can broil for 1 -4 minutes to brown up the top.




12. Let lasagna stand for 15.

Note

I use an ice scream scoop to put the ricotta around and then spread with an icing spreader. Assembling right after making the cream and ricotta is much easier because it is at room temperature.

Tofu Peanut Satay and Cucumber Skewers

Ingredients

• 1 block firm tofu, cut into 1-inch cubes

• 1 English cucumber, peeled into long thin ribbons

Tofu Marinade

• 1 package of sprouted super firm tofu, pressed and cut into 24 cubes

• 1 Tbsp peanut butter

• 3 Tbsp tamari

• 2 Tbsp sesame oil

• 2 Tbsp maple syrup

• 1 clove garlic, pressed

Satay Sauce

• 1/4 cup coconut milk

• 3 Tbsp peanut butter

• 1 Tbsp lime juice

• 2 tsp tamari

• 2 tsp maple syrup

• 1 small garlic clove, pressed

• 1 tsp ginger, grated

• Pinch of red pepper flakes or dash of hot sauce (optional)

• Pinch of sea salt

Toppings

• 1/2 cup toasted peanuts, roughly chopped

• 1 cup mint leaves, roughly chopped

Directions

Mix the marinade in a bowl enough enough to hold the tofu cubes. Toss the tofu into the marinade. Use your hands to get them nice and coated and let the tofu sit for 10-15 minutes or longer.

Cut ends off the cucumber. Use a madeline or vegetable peeler to peel long, thin ribbons, going from top to bottom. You should have 16 long cucumber ribbons.

Whisk together the ingredients for the satay sauce until smooth.

Thread four cubes of the marinated tofu onto each skewers. If you’re using wooden skewers,  make sure you soak them for at least 30 minutes.

Grill over a lightly oiled grill at medium heat for 3-4 minutes per side until you see a nice brown color Note: I like to use coconut oil for this

Once cooked, carefully remove the top 3 tofu cubes from the skewers, except for one tofu cube. Then begin threading on the cucumber ribbons, interchanging between tofu and cucumber. You’ll need to fold the cucumber back and forth several times so that it’s easy to thread onto the skewer.

Top with chopped peanuts, satay drizzle and mint leaves.

Falafel with Creamy Tahini Dressing

Ingredients

• 1 pound dry chickpeas

• 1 cup parsley stems removed

• 3/4 cup cilantro stems removed

• 1 small onion

• 1 garlic clove

• 2 tablespoons flour

• 1 tablespoon salt

• 2 teaspoons cumin

• 1 teaspoon coriander

• 1/4 teaspoon black pepper

• 1 teaspoon baking soda

• Oil for frying grapeseed, sunflower or canola work well I recommend grapeseed

Directions

Soak chickpeas in enough water to cover them overnight. Drain, rinse and dry the chickpeas thoroughly.

Place the chickpeas in the bowl of a large food processor. You may have to do this in batches depending on size of your food processor. Blend them alone until they become powder-like, scraping down the sides as needed. Add the parsley, cilantro, onion, garlic, flour, salt, coriander, cumin and black pepper and blend until the mixture turns to paste. Put in a bowl. Again, you may have to do this in batches. If you do, give a good stir to incorporate evenly Cover the bowl and refrigerate for 1-2 hours to set. When ready to make, sprinkle baking soda on the falafel mix, and fold in gently. Please note you can adjust seasonings to your taste

Scoop the falafel to form a round ball with the falafel, each with about 1-2 tablespoons of the mixture depending on how large you like your falafel. I prefer mine small. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 patties.

Frying Instructions

Heat 1 inch deep of cooking oil in a frying pan on medium heat. Gently place in the frying pan until the color turns brown, about 2 minutes per side. Be careful not to overcrowd the pan and fry in batches as needed.

Remove the falafel from the oil with a slotted spoon, and set on a plate lined with paper towel to dry out the excess oil.

Air Fry Instructions

425 degrees for 10 Lo to 15 minutes depending on size of falafel Do not over cook.

Baking Instructions

Place the falafel balls on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F for 20-25 minutes, flipping halfway through.

Serve in pita with chopped tomatoes, shredded lettuce and tahini dressing.

Creamy Tahini Dressing

Ingredients

• 1/2 cup tahini paste

• 1/3 cup lemon juice

• 2 garlic cloves pressed/minced

• 1/4 teaspoon salt

• 1/4-1/2 cup water depending on desired consistency

Directions

Place the tahini paste in a small bowl. Add the lemon juice, crushed garlic and salt. Use a whisk to combine mixture.

After a few minutes of mixing, the sauce will turn into a smooth thick paste. Slowly add water to the mixture and whisk until you reach the desired consistency. This will thicken in fridge

Taste and adjust by adding more lemon juice, salt or water.

Harvest Soup

Ingredients

• 1 Tbs Extra Virgin Olive Oil

• 1 onion, diced

• 3 large cloves garlic, minced or pressed

• sea salt & fresh black pepper, to taste

• 1 large red bell pepper, diced

• 1 jalapeño, seeded & diced

• 1-1/2 cups frozen corn

• 1 medium zucchini, diced

• 1 (24-ounce) can crushed tomatoes

• 3 cups vegetable broth

• 2 tsp ground cumin

• 1/2 tsp chili powder

• 1/4 tsp cayenne pepper

• 1/4 cup fresh cilantro

• 1 (15-ounce) can black beans, drained and rinsed

• To Serve: sliced avocados, tortilla chips or strips and fresh lime

Directions

In large saucepan, heat the oil over low heat. Sweat the onions and garlic sprinkled with salt to release some moister until translucent. Turn up to medium and add red pepper through zucchini and cook for about 10 minutes. Add the rest of the ingredients except the black beans, Season with salt & pepper. Raise the heat too high and bring to a low boil and and then reduce to medium and simmer uncovered until the vegetables are tender. Stir in black beans and cilantro and simmer for 2 more minutes.

Tip

Cut the red pepper and zucchini to the same size so you have a consistent bite on the spoon.

Tempeh Bacon

Ingredients

• 1/2 package of tempeh, sliced into thin long pieces then boiled for about 20 minutes (this removes the bitterness and plumps up the tempeh for better flavor absorption)

• 1 Tbs water

• 2 Tbs tamari, soy sauce or liquid aminos

• 1 Tbs maples syrup

• 1/2 tsp liquid smoke

• 1/2 tsp garlic powder

• fresh black pepper to taste

Directions

Mix tamari through pepper and set aside, Lightly fry tempeh in a little bit of olive oil. Flipping to do both sides. Once that is done add a tablespoon of water and then the tamari mixture. Simmer over medium heat flipping to ensure coated on both sides. Cook till desired crispiness.

Stir Fry Sauce

Ingredients:

• 1/2 cup low sodium Tamari, soy sauce or liquid aminos

• 1/2 cup vegetable broth

• 1 tablespoon corn starch (or arrow root)

• 1 tablespoon agave nectar

• 1 teaspoon dark toasted sesame oil

• 1 teaspoon rice vinegar

• 1 inch piece of ginger, peeled and grated

• 2 garlic cloves pressed or minced fine

Directions

Whisk or shake all ingredients together. Adjust the amount of sauce you add according to how much stir fry you’re making. When adding to your stir fry, allow to cook for 3 full minutes to allow the corn starch or arrow root to thicken the sauce.

Makes 1-1/4 cups. Will keep refrigerated in an airtight container for a week.

Cashew Parm

For years I was making my cashew parm in my nutribullet and it would all clump together because the motor was too strong and would release the oils in the nuts. I bought a cheap $9.99 coffee grinder and voila perfect every time.

Ingredients

• 1/2 cup raw cashews

• 1 Tbs nutrtional yeast

• 1/4 tsp fine sea salt

Directions

Blend and enjoy. Keep covered in fridge.

Spinach & Leek Vegan Quiche with Garbanzo Flour Crust

Ingredients

Chickpea Flour Crust

• 2 cups chickpea flour

• 1/2 cup ice cold water

• 1 tablespoon olive oil

• 1 tablespoons nutritional yeast

• Pinch salt

Filling

• 1 large leek, sliced in thin half moons

• 1 tablespoon olive oil

• 1 clove garlic, pressed

• 4 cups spinach, chopped

• 14 ounces firm tofu, pressed and draineddrained

• 2 tablespoons miso paste

• 1 tablespoon low sodium gluten free tamari

• 2 tablespoons nutritional yeast

• 1 teaspoon turmeric

• 1 teaspoon kala namak salt

• pepper to taste

• 6 slices tomato (optional)

Directions

Chickpea Flour Crust:

Preheat oven to 350°.

Mix all ingredients. It should be the consistency of play dough. Add more ice cold water if needed. Oil a 9" pan with olive oil, including the sides of the pan. Oil your hands as well.

Spread the dough out in the pan, including the sides, pressing down to get it even. Bake at 350° for 20-25 minutes, or until the edges are starting to turn golden.

Filling:

Put the olive oil in a pan on low heat. Add onions and pinch of sea salt. Sweat the onions until translucent. Add garlic and give that a minute to build up the flavors.

Add spinach and cook until it is wilted.

In a food processor combine tofu, miso paste, tamari, turmeric and nutritional yeast. Mix well. Add kala namak salt and pepper to taste.

Pour the spinach leek mixture in to food processor. Pulse to combine. Spread over chickpea flour crust. Place sliced tomatoes on top. Bake at 400° for 20 minutes.

Vegan Pesto

Ingredients

• 4 ounce package fresh basil (large stems removed)
  4 ounces  pine nuts
  2 Tbsp lemon juice

• 3 Tbsp extra virgin olive oil
  3 cloves garlic, pressed

• 6 Tbsp nutritional yeast

• sea salt, to taste

Directions

Place basil, pine nuts, nutritional yeast, lemon juice, garlic and salt in blender or food processors.  Pulse to combine and slowly stream in olive oil as it runs.  You may need to stop to scrape down sides.  Season to taste. 

Vegan Crustless Potato Leek Quiche

Ingredients

• 1 (14-ounce) package extra-firm tofu, drained

• 2 tablespoons nutritional yeast flakes

• 2 tablespoons soy sauce or tamari

• 1 tablespoon lemon juice

• 1/4 teaspoon ground turmeric

• 1-2 tablespoons unflavored soy or almond milk, as needed

• 1 tablespoon olive oil

• 1 cup diced (1/2 inch) Russet potato (about 1 small potato)

• Salt and pepper to taste

• 1 medium leek, cleaned and chopped, white and pale green part only

• 2 garlic cloves, minced

• Kala namak, to taste (optional, for eggy flavor)

Directions

Place the tofu, nutritional yeast, soy sauce or tamari, lemon juice, turmeric and Kala Namak if using food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. You can add splash or two of milk if needed to get the mixture smooth.

Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the potato. Sprinkle with a bit of salt and pepper, and cook for about 10 minutes, flipping occasionally with a spatula, until it just begins to soften. Add the leeks and cook about 5 minutes more, until the leeks are soft, and the potatoes are fork tender and crispy on the outsides. Add the garlic and cook just until very fragrant, about 1 minute more.

Preheat the oven to 375°.

Transfer the tofu mixture and the potato leek mixture to a large bowl and mix until the potatoes and leeks are evenly distributed. 

Transfer the mixture to a lightly oiled pie plate and smooth out the top with a spatula. Bake until the center is set, and the crust is browned around the edges, about 30 to 35 minutes.

Allow to sit for a few minutes before cutting.

Vegan Queso

Ingredients

• 2 tablespoons avocado oil or extra-virgin olive oil

• 1 medium yellow onion, chopped

• 1 cup peeled and grated russet potato

• 2 cloves garlic, pressed or minced

• ½ teaspoon smoked paprika

• ½ teaspoon ground chili powder

• ½ teaspoon ground cumin

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt, more to taste

• 1 cup raw cashews, soaked, rinsed & drained

• 1½ cups water, more as necessary

• ¼ cup nutritional yeast

• 1 tablespoon miso paste

• 1 rinsed oil-packed sun-dried tomato

• 1 teaspoons hot sauce (more if you want spicy)

• 1 teaspoon white wine vinegar

• 1 can fire-roasted tomatoes, drained and pressed

• chopped pickled jalapeños, optional

• Optional toppings: additional fire-roasted tomatoes or salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onion

Directions

In a large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent. Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to combine, and cook, stirring constantly, for 1 to 2 minutes to enhance their flavors. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender. Pour the mixture into a blender and add the nutritional yeast, sun-dried tomato, hot sauce and vinegar. Blend until the mixture is completely smooth, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one. Taste, and season with salt.  Pour the mixture back into the pot and add the tomatoes or salsa and jalapeños, if using. Cook over medium heat, stirring constantly, until the mixture is very warm. To serve it as a dip, transfer to a serving bowl and top with any garnishes you’d like. 

Toasted Sesame Hummus

Ingredients

• ¼ cup tahini

• ¼ cup lemon juice

• 2 tablespoons extra-virgin olive oil

• 1 small clove garlic

• ½ teaspoon fine sea salt

• 1½ teaspoons toasted sesame oil, divided, more to taste

• 1 can (15 ounces) chickpeas, rinsed and drained

• 2 to 4 tablespoons water, as needed

• 1 teaspoon raw sesame seeds, toasted

Directions

In a food processor or high-powered blender combine the tahini, lemon juice, olive oil, garlic, salt, and ½ teaspoon of the sesame oil. Process, pausing to scrape down the sides and bottom as necessary, until the mixture is smooth and creamy. Add half of the chickpeas to the food processor and process till smooth scarping down the bowl as needed then add the remaining chickpeas and process until the hummus is thick and smooth. While running the food processor or blender, drizzle in 2 to 4 tablespoons of water, until it reaches your desired consistency and level of creaminess. Taste and season with additional salt and toasted sesame oil,  Scrape the hummus into a small serving bowl. Lightly drizzle 1 teaspoon sesame oil over the top. Sprinkle generously with sesame seeds and a light and finishing salt if desired. Serve with accompaniments of your choice.

Tofu Chikn Noodle Soup

Ingredients

For the Tofu ‘Chicken’

• 1 teaspoon olive oil

• 8 ounces extra-firm tofu, frozen, thawed, pressed and cut into ½-inch cubes

• 1 tablespoon reduced-sodium tamari

• 1 tablespoon nutritional yeast flakes

For the Soup

• 1 teaspoon olive oil

• 1-½ cups finely chopped carrots

• 1-½ cups finely chopped celery

• 1 cup finely chopped onion

• 2 cloves garlic, pressed

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• salt & freshly ground black pepper

• 8 cups vegan chicken broth (I use Imagine No Chicken low sodium)

• 4 to 6 ounces tiny thin noodles or angel hair broken into pieces

• 1 tablespoon lemon juice

Directions

Prepare the Tofu:

Warm the oil in a large skillet (preferably cast iron) over medium-high heat. When hot, add the tofu; it should be hot enough that the tofu sizzles. Make sure that you don’t crowd the tofu. You can cook it in batches if necessary. Allow it to cook on each side for about 5 minutes, until crispy and brown, then transfer to a medium size bowl. Pour the tamari on top and use a spoon to stir until it’s evenly coated. Then sprinkle the nutritional yeast on top and continue to stir until it is well distributed.

Prepare the Soup

Warm the oil in a large pot on low to below medium heat. Add the carrots, celery, onion and garlic. Salt and sweat your vegetables. (This is called mirepoix which is s a flavor base made from diced vegetables cooked for a long time on low heat without coloring or browning. You will see the moisture and ‘goodness’ started to come out.) Add the bay leaf, thyme, parsley and a few grinds of black pepper. Next add the broth and then bring to a boil. Add the pasta to the pot, decrease the heat to medium and cook for about 6 minutes, or until the pasta is tender. Stir in the reserved tofu and any traces of nutritional yeast in the bowl. Stir in the lemon juice and cook for a few more minutes, until heated through. Season with salt and/or pepper to taste then serve warm and enjoy!

Baby it's cold outside...Roasted Tomato Basil Soup

Ingredients

• 3 pounds ripe plum tomatoes, cut in half lengthwise

• ¼ cup plus 2 tablespoons good olive oil

• 1 tablespoon kosher salt

• 1½ teaspoons freshly ground black pepper

• 2 cups chopped yellow onions (2 onions)

• 6 garlic cloves, minced

• 2 tablespoons unsalted butter (substitute vegan)

• ¼ teaspoon crushed red pepper flakes

• 1 (28-ounce) canned plum tomatoes, with their juice

• 4 cups fresh basil leaves, packed

• 1 teaspoon fresh thyme leaves

• 1 quart unchicken broth or vegetable broth

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade then puree in vitamix. Taste for seasonings. Serve hot or cold.

Note: I deglaze the pan with a little white wine before I add the tomatoes, basil thyme & stock.