•  In a medium pot, add the cashews and plenty of water.  Boil the cashews for at least 45 minutes to soften them.

•  While the cashews are boiling, heat a Tbsp. of olive oil in a pan over med-high heat and sauté the onions until they start to become translucent.

•  Add the garlic and continue to sauté for another minute or two.

•  Add the onions and garlic to a blender.

•  Preheat the oven to 350°F.

•  Start boiling water and cook the pasta according to package instructions.

•  While the cashews are still boiling, combine the remaining ingredients into the blender (except the pasta and bread crumbs).

•  When the cashews are done, drain them and add them to the blender as well.  Blend everything together on high until smooth and creamy.

•  When the pasta is done cooking, drain it and pour the pasta into a large baking dish (I recommend a 10 x 15 inch).  Then, take the cheese and pour it evenly over the top of the pasta.  Use a spatula or large spoon to gently move the pasta around to make sure the cheese is evenly distributed.

•  Spread the panko bread crumbs over the top of the pasta evenly.

•  Bake for about 30 minutes, until the panko is just starting to brown on top.

2       cups cashews
1       white onion, chopped
2       Tbsp. garlic, minced
4       cups water
½     cup all purpose white flour
½     cup nutritional yeast
2       Tbsp. white miso paste
2       Tbsp. apple cider vinegar
2       tsp. garlic powder
2       tsp. onion powder
1       tsp. salt
1       tsp. white pepper
2       lbs. pasta
2       cups panko bread crumbs
Olive oil

This recipe took me over a year to create.  I kept trying to reproduce the cheddar flavor, but as of now that seems to be impossible (including any store-bought cheddar; they are just awful).  So instead, I tried to recreate more of a gouda type flavor.  And I think it is wonderfully creamy and delicious.  This does make about 8 cups of the cheese, so if you have a smaller blender then you will want to separate the ingredients in half and do 2 batches.  I highly recommend an extra large, 10 x 15 inch, baking dish for this one.  And feel free to use your favorite pasta (I like a trottole, myself).

Total time:  about 1½ hours

2       cups blueberries
2       cups all-purpose flour
1       cup sugar
½     cup butter, melted
½     cup milk
3       tsp. baking powder
1       tsp. vanilla extract
½     tsp. salt
2       Tbsp. flaxseed
8       Tbsp. water
Course sugar

•  Preheat the oven to 400°F.

•  In a small blender (I use a Bullet), blend the flaxseed and water until gooey (around 30 seconds).

•  In a bowl, mix all of the wet ingredients (flaxseed goo, butter, milk, and vanilla).

•  In a separate bowl, combine all of the dry ingredients, except the blueberries (flour, sugar, baking powder, and salt).

•  Pour the wet ingredients into the bowl with the dry ingredients.  Using a whisk, mix everything together until they are just combined and the batter has not lumps (you don’t want to overwork the batter).

•  Add the blueberries.  Using a spatula, fold the blueberries into the batter.  Do NOT use a whisk for this; it will puncture your blueberries.

•  In a muffin baking pan, place the muffin liners.  Then, using a large spoon, spoon the batter into the liners.  The batter should just about get to the top of the liners.

•  Sprinkle some course sugar over the top of the muffin batter and sweep away any excess that may be laying on the muffin pan to avoid burning.

•  Bake for 25 minutes, or until the edges of the muffin top start to brown.

•  Allow the muffins to cool in the baking pan before removing.

A breakfast classic.  Great for on-the-go or just sitting with friends/family and enjoying with a nice glass of O.J.  They are moist, not too sweet, and always satisfy.  If it is not blueberry season (May – July or so), then I recommend using frozen blueberries and defrosting them.  You can also get creative with the berries, too, like using blackberries instead of blueberries (just chop them up into smaller pieces).  This should make a dozen muffins.

Total time:  about 45 minutes

•  Preheat the oven to 350°F.

•  In a small blender (I use a Bullet), blend the flaxseed and water until gooey (around 30 seconds).

•  Using an electric mixer (I use a stand mixer), mix together the flaxseed goo, melted butter, sugar, brown sugar, and vanilla.  Make sure there are no lumps.

•  Start adding the flour ¼ cup at a time, making sure the flour is fully incorporated before adding the next ¼ cup.

•  Similarly, add the cocoa powder ¼ cup at a time, making sure it too is fully incorporated.

•  Add the baking powder and mix well, scraping down the sides of the bowl as needed.  Again, ensure there are no lumps.

•  Add the chocolate chips and mix so they are evenly distributed.

•  Using a spoon, place a golf-ball size (about 2-3 Tbsp.) amount of the dough onto a non-stick baking sheet or baking mat.  Continue until all the dough has been used.

•  Bake for 12 – 15 minutes.  You obviously won’t be able to tell if the cookies have browned or not, so go with 12 minutes if you want a softer cookie and 15 minutes if you want a slightly crunchier cookie.

•  Allow the cookies to cool on the baking sheet for 15 – 20 minutes before removing from the sheet.  They will do just a tiny bit more cooking during this time.

Love chocolate?  This will sate your appetites.  A chocolate cookie with chocolate chips added in for good measure.  You can also add in ½ cup of chopped walnuts or pecans, too, if you’re feeling dangerous.  This will make about 16-18 cookies.

Total time:  30 minutes

1       cup all-purpose flour
½     cup cocoa powder
½     cup sugar
½     cup brown sugar, packed
½     cup butter, melted
½     cup chocolate chips
2       tsp. baking powder
1       tsp. vanilla extract
2       Tbsp. flaxseed
5       Tbsp. water

28     oz. San Marzano tomatoes (whole, peeled)
¼     cup olive oil
1       cup cream
2       shallots, minced (1 if very large)
½     cup vodka
2       Tbsp. garlic, minced (about 4 cloves)
1       tsp. red pepper flakes
2       Tbsp. corn starch
½     Tbsp. sugar
2       Tbsp. tomato paste
2       lbs. pasta

A classic pasta sauce.  This makes a decent bit of sauce – about 4 cups.  Feel free to make this sauce prior to your meal, too; it will keep in the refrigerator for a week or so and in the freezer for a month or two.  As the vodka is evaporating, don’t stand directly over the pot!  The tomatoes usually have basil included in the can with them, so you don’t need to worry about adding more.  I also love adding grilled Italian sausage slices to add a little more heft to the meal.

Total time:  30 – 45 minutes

•  In a medium pot, sauté the shallots and garlic for a few minutes with the olive oil over high heat using a precision burner (the small burner), stirring regularly.

•  Add the vodka and continue to cook for a few more minutes (most of the vodka should evaporate).

•  Add the tomatoes (including the juice) and cream.  Bring to a simmer.

•  Add all the remaining ingredients (except the pasta), stir, and continue to simmer, uncovered, for about 15-20 minutes.  The sauce should thicken a little.

•  While the sauce is simmering, boil another pot of water and cook the pasta according to package instructions.

•  Transfer the sauce into a blender.  Blend until smooth.  (Be careful!  Hot liquids tend to want to explode from blenders.)

•  The sauce should coat the back of a spoon easily.  If not, transfer back to the pot and simmer a little longer.

Start by making the strawberry reduction:

•  Puree the strawberries in a blender or food processor until smooth.  Transfer to a small pot, add the sugar and lemon, and bring to a simmer.

•  Continue to simmer, uncovered, for 15 – 20 minutes to allow the liquid to thicken a little, stirring regularly.  It should be almost like a tomato sauce.

•  When done, remove from heat and allow to cool to room temperature before using.

Next, start to make the cupcakes:

•  Preheat the oven to 350°F and prep the cupcake pan with liners.

•  In a large bowl, add the milk, vanilla, lemon juice, lemon zest, vegetable/sunflower oil, sugar, salt, and strawberry reduction.  Stir well.

•  Take 1 cup of the flour at a time and sift directly into the bowl.  Slowly fold the flour into the wet ingredients so there are no lumps.  Try to avoid using a whisk and overworking the batter, as a whisk will beat out the fluffiness of the sifted flour.

•  With the 3rd and last cup of flour, add in the baking soda and baking powder to the sifter.  Sift into the batter and then again gently fold and try to avoid lumps.

•  Using a ladle, scoop some batter and place into a cupcake liner in the cupcake pan.  Fill each liner about ¾ of the way to the top.

•  When all the batter has been used, place the cupcake pans into the oven and bake for 15 minutes.

•  When done, keep the cupcakes in the pan and allow to cool to room temperature.

While the cupcakes are baking/cooling, make the frosting:

•  Using an electric mixer with a whisk attachment, whisk the shortening and butter.  (you can do this by hand if you want, but it’s going to be A LOT of whisking)

•  Add the powdered sugar one cup a time, allowing the sugar to mix in well.  You will probably need to scrape down the sides of the bowl periodically.

•  After all the powdered sugar has been incorporated, at the remaining frosting ingredients.  Whisk everything together for several minutes on medium speed.  This will infuse some air into the frosting, making it lighter and fluffier.

•  Once the cupcakes have cooled, pipe or spread some frosting on top of the cupcakes.  Garnish with a sliced strawberry.

•  If not serving immediately, place into an air-tight container and refrigerate.

Strawberry Reduction:
10     strawberries, destemmed and halved (thawed if using frozen berries)
2       Tbsp. sugar
1       tsp. lemon juice

Cupcakes:
1⅓   cup milk
1⅓   cup sugar
3       cups cake flour
½     cup strawberry reduction
¼     cup sunflower or vegetable oil
1½   tsp. vanilla extract
1       tsp. lemon juice
1       tsp. dry lemon peel (or ½ tsp. fresh lemon zest)
2       tsp. baking powder
1       tsp. baking soda
1       tsp. salt

Frosting:
½    cup butter, at room temperature
½    cup vegetable shortening
4      cups powdered sugar
¼    cup strawberry reduction
1      tsp. salt
1      tsp. lemon extract
¼    tsp. salt

They are light, not too sweet, and perfect for any summertime gathering (or let’s be honest, these are amazing all year-round).  This does take some time because we need everything to cool to room temperature.  Fresh strawberries are best, but if it isn’t strawberry season (May – August), then I recommend frozen strawberries; we don’t want the flavorless strawberries of the off-season.  This should make about 2 dozen cupcakes.

Total time:  1 – 1½ hours

•  In a pan or skillet, start cooking the tofu (no oil needed) over medium heat.  As the tofu cooks, use a spatula to break it into small pieces.  Cook for a few minutes to warm through.

•  When the tofu is heated through, sprinkle 2 tsp. of the kala namak over the top.  Mix and shuffle the tofu around to spread the spice well.

•  Sprinkle the last tsp. of kala namak and repeat, mixing the tofu around to spread evenly.  Cook for just another minute or so to allow the spice to heat up, too.  Remove from heat.

•  In a bowl, add the tofu, black pepper, and diced onion.

•  Remove the flesh from the avocados and add to a SEPARATE bowl.  Use a fork or avocado smasher to mash the avocados until mostly smooth.  (doing this in a separate bowl makes it easier)

•  Lastly, mix everything together in one bowl.  Make sure to cover with plastic wrap directly on top of the egg salad (you want to minimize the avocados’ exposure to air) and refrigerate.

•  Boil the sweet potatoes in water until they are fork tender (i.e., you can easily stab them with a fork).

•  While the potatoes are boiling, combine all of the sauce ingredients in a blender (remove the seed and flesh from the avocado first) and blend until smooth.  The sauce will be thick, so you may need to shake the blender a little and scrape down the sides a few times.  Transfer to a bowl, cover, and refrigerate until ready.

•  In a large pot or wok, heat a couple Tbsp. of olive oil and sauté the onion, bell pepper, and jalapeno over med-high heat until the onion starts to become translucent, stirring regularly.

•  Add the garlic, lime juice, chili powder, cumin, and salt to the onion/peppers and continue to sauté for another couple minutes.

•  Lower the heat to low and add the spinach and beans to the pot/wok.  Keep cooking until the spinach has wilted down.

•  Preheat the oven to 350°F.

•  When the potatoes are done cooking, drain using a colander and add them to the pot/wok with onion and spinach.  Add 1 can of the enchilada sauce and mix everything together.  This is our filling.

•  In the bottom of a large non-stick baking dish (I use a 10×15 inch, but a 9×13 inch should be fine too), spread the 2nd can of enchilada sauce on the bottom.  This will help keep the enchiladas from sticking.

•  Spoon about ¾ cup of the filling into a tortilla, roll it up, and place it in the baking dish.

•  Repeat until all of the filling has been used.

•  Bake for 25 – 30 minutes, or until bubbly.  Once done, spread the avocado sauce over the top of the tortillas and then sprinkle the scallions.

•  Preheat the oven to 400°F.

•  Spread one pie dough in a 9 inch pie dish.  Take 2 Tbsp. of the flour and spread it out evenly across the bottom of the dough.  (This will help with some of the liquid that the apples will excrete while cooking)

•  Peel, core, and slice the apples thin.  Place the apple slices on top of the pie dough in the dish.  It may look like you have too many apples, but they cook down, so don’t worry.

•  Spread the lemon juice and vanilla extract over the top of the apples.

•  In a small bowl, mix the sugar, brown sugar, remaining 2 Tbsp. flour, cinnamon, nutmeg, and allspice.  Mix everything together so it is uniform.

•  Carefully sprinkle the sugar mixture over the top of the apple slices.

•  Place the 2nd pie dough over the top of the apples.  You can get creative here and slice the pie dough into strips, or you can just cover the apples completely.  If you are covering the apples completely, take a knife and add a few slits in the dough to allow air to escape.

•  Try to crimp the top layer of dough into the bottom layer of dough around the edges of the pie dish.  This will help to keep all of the apples and their juices from escaping while baking.

•  Lastly, using a pastry brush or similar, spread the melted butter on the top of the pie dough.  This will help us get a nice golden-brown color and keep the top crust flakey and delicious.

•  Bake for 30 minutes, or until the top of the pie is starting to brown.

•  Remove from the oven and carefully cover the pie with foil.  The foil will stop the pie crust from further browning but still allow the rest of the pie to keep cooking.  Return to the oven, reduce the heat to 375°F, and bake for another 35 minutes.

•  Let the pie mostly cool before cutting.  This will allow some of the juices to thicken.

2       cups all purpose flour
1       cup sugar
¼     cup brown sugar, packed
½     cup butter, melted
2       tsp. baking powder
1½   tsp. ground cinnamon
2       tsp. vanilla extract
½     tsp. salt
2      Tbsp. flaxseed
6      Tbsp. water

Coating:
½    cup sugar
1      tsp. cinnamon

•  Preheat the oven to 375°F.

•  In a small blender (I like to use a Bullet), blend the flaxseed and water until gooey (about 30 seconds).

•  Using an electric stand mixer, combine the butter, sugar, brown sugar, cinnamon, salt, vanilla, and flaxseed goo.  Mix so there are no lumps.

•  Add the flour ¼ cup a time, allowing the flour to mix into the dough between each addition.

•  Add the baking powder.  Allow the dough to mix for a few minutes, scraping down the sides as needed.  (the dough will be thick and a little dry; this allows the cookies to be thick and fluffy; if you want a thinner cookie, add a couple more Tbsp. of water)

•  While the dough is finishing mixing, combine the sugar and cinnamon for the coating and spread it out on a small plate.

•  Take around 2 Tbsp. of the dough and use your hands to roll it into a ball (it should be a little smaller than a golf ball).

•  Take the dough ball and roll it through the coating, covering the ball with the sugar/cinnamon.  Place on a non-stick baking sheet or baking mat.

•  Repeat until all the dough has been used.

•  Bake for 12 minutes.

•  When done, remove from oven and allow the cookies to cool on the baking sheet for about 10 minutes.  They will do just a little more cooking while they cool.

Cinnamon is probably my favorite spice, so naturally this is one of my favorite cookies.  I like my snickerdoodles thick, but if you prefer a flatter cookie you can add a couple more Tbsp. of water to thin the dough out a little.  You will want an electric mixer for this one, as the dough gets rather thick (I like to use a stand mixer, personally).  This should make about 2 dozens cookies.

Total time:  20 – 30 minutes

•  Preheat the oven to 325°F.

•  In a small blender (I like to use a Bullet), blend the flaxseed and water until gooey (about 30 seconds).

•  In a large bowl, combine all the ingredients together (including the flaxseed goo) and mix it well so there are no lumps.  The batter will be pretty thick, so you can use an electric mixer if you’d like.

•  Take 2 – 8x4x4 inch loaf pans, a paper towel, and some cold butter and use the paper towel to spread the butter on the inside of the pan.  This works much better than a non-stick spray, so I highly recommend this so the bread doesn’t stick.  I probably use about 1 Tbsp. of butter per pan.

•  Divvy out half of the batter into each of the loaf pans.  The batter should come to about 2/3 of the way to the top of the pan.

•  Place the loaf pans on a baking sheet to help catch any batter that might spill over.  Place in the oven and cook for 1¼ hours.

•  Let the bread cool for 15-20 minutes before trying to remove from the pans.

1       15 oz. can pumpkin puree
2       cups all purpose flour
2       cups sugar
1       cup sunflower or vegetable oil
6       oz. vanilla pudding mix (“cook and serve” only)
4       tsp. baking powder
1       tsp. ground cinnamon
1       tsp. allspice
½     tsp. salt
4      Tbsp. flaxseed
½     cup water
Cold butter

This is another family recipe made vegan.  And I promise you, this will be one of the best pumpkin breads you will have ever tried!  It’s incredibly moist and flavorful.  You do need to make sure you get the cook and serve pudding mix and NOT the instant pudding mix.  This makes 2 loaves in 8x4x4 inch loaf pans, so plan ahead.

Total time:  1½ – 2 hours

6       granny smith apples, peeled, cored, and sliced thin
2       pie crusts
½     cup sugar
½     cup brown sugar, packed
4       Tbsp. all purpose flour
2       Tbsp. butter, melted
1       Tbsp. lemon juice
1½   tsp. cinnamon
1       tsp. vanilla extract
¼     tsp. nutmeg
¼     tsp. allspice

Is there anything quite as American?  Well, take America by the fork-full and enjoy this amazing vegan apple pie!  Whether it’s for the 4th of July, Thanksgiving, or just a random weekend, apple pie goes with just about everything.  Don’t forget the whipped cream or vanilla ice cream!

Total time:  1½ – 2 hours

•  In a medium pot, boil the carrots, celery, and peas in water for about 30 minutes to soften them.  (If using different veggies, cook until they are fork-tender)

•  In a small pan, heat about 1 Tbsp. of olive oil over medium heat and sauté the onions until they start to become translucent, stirring regularly.

•  Add the garlic and continue to sauté for another couple of minutes.  Remove from heat and set aside when done.

•  When the vegetables are done boiling, drain and also set aside until ready to use.

•  In a large pot, melt the butter over low heat.  Add the flour ¼ cup at a time and whisk into the flour so there are no lumps.  Repeat until all the flour has been added.

•  Continue to cook the butter/flour over low heat for a few more minutes, stirring frequently.

•  Add the salt, pepper, thyme, parsley, and oregano to the butter mixture and continue to stir.  Keep cooking for a few minutes to let the flavors start to release.

•  Add the milk and vegetable broth to the pot ½ cup at a time, stirring in completely between additions.  Mix everything well so that there are no lumps.

•  Continue to cook the broth/milk mixture over low heat (uncovered) for about 10 minutes to let it thicken.  Stir frequently, as the areas right above the heat source will thicken (and possibly burn) quickly.

•  When the sauce is thick enough (it should easily coat the back of a spoon), add in the boiled veggies, the sautéed onion, and the chicken pieces.  Mix everything together well.  Continue to cook over low heat until the chicken has warmed through.

•  Pour the mixture into a casserole dish (or pie dishes or individual soup bowls, if using).  Spread everything out evenly.

•  Top with the crescent roll dough (or pie dough or biscuit dough, if using).  Everything is cooked except for the dough, so we just need to bake long enough to get the dough to brown.  For crescent rolls, this takes about 20 – 25 minutes.

1       yellow onion, diced
4       celery ribs, diced
3       carrots, peeled and diced
2       cups vegetable broth
2       cups peas (about 8 oz.)
1½   cups milk
1½   lbs. chicken pieces
¾     cup butter
¾     all purpose flour
1       8 oz. tube of crescent rolls (or 1 pie crust or biscuit dough)
1       Tbsp. garlic, minced (about 2 cloves)
1       Tbsp. dry thyme
1       Tbsp. dry parlsey
1       Tbsp. dry oregano
1       tsp. salt
1       tsp. black pepper
Olive oil

Fairly easy to make and a wonderful treat on a cold winter day.  You can get creative with the veggies you put inside.  I keep things pretty classic with onion, carrot, celery, and peas, but if you want some potatoes, turnip, or anything else, feel free (just make sure you cook them prior)!  I usually make mine in a 9×13 baking dish, but you could also use individual soup bowls (just adjust the dough topping accordingly) or a couple of 9 inch pie dishes.  I like to use Pillsbury original Crescent Rolls, but you can use pie crust or even biscuit dough, if you’d like.

Total time:  1½ – 2 hours

•  Slice the bread into about ½ inch cubes.  Lay the cubes out and let them sit for at least 8 hours to dry out.  The dry cubes will better absorb the liquid later in the recipe.

•  Preheat the oven to 350°F.

•  In a medium pot, heat a couple Tbsp. of olive oil over med-high heat and sauté the celery and onions until the onions start to become translucent, stirring regularly.

•  Add the garlic and continue to sauté for another couple of minutes.

•  Add the vegetable broth, thyme, sage, rosemary, salt, and black pepper to the pot.  Mix everything together and simmer for about 10 minutes (uncovered) to let all the flavors come together, stirring regularly.

•  Remove the pot from the heat and let it sit for a few minutes to cool a little.

•  In a large bowl, place all of the bread cubes.  Spread the liquid mixture over the top of the cubes and mix everything together well.  We want all of the bread cubes to have some liquid absorbed.

•  Spread the bread cubes on a non-stick baking sheet or baking mat.  Cover with foil and bake for 40 minutes.

•  Remove the foil cover and continue to bake for another 35 minutes.

6       Tbsp. butter, melted
¾     cup brown sugar, packed
¾     cup maple syrup
¾     cup all purpose flour
2       Tbsp. whiskey
1       tsp. vanilla extract
¼      tsp. salt
2       Tbsp. flaxseed
4       Tbsp. water
2       cups chopped pecans (or pecan pieces)
1       pie crust (for 9 inch pie dish)
Extra pecans for the top

•  Preheat the oven to 350°F.

•  In a 9 inch pie dish, spread the pie crust.  If your crust requires any pre-baking or prep, do that now.

•  In a small blender (I like to use a Bullet), blend the flaxseed and water until gooey (around 30 seconds).

•  In a large bowl, add the flaxseed goo along with all other ingredients (except the pecans).  Mix well to ensure there are no lumps of sugar or flour.

•  Add the chopped pecans to the bowl and mix/fold the pecans in.

•  Transfer the pecan mixture into the pie crust.  Spread evenly.

•  Top the pie with any further pecans in any decorative pattern that you like.

•  Bake for 30 minutes.

•  Remove from the oven and cover with foil.

•  Bake for another 30 minutes.

•  The pie may still seem a bit gooey and wobbly.  Don’t worry; it will firm up as it cools.  Let the pie cool completely before cutting and serving (around 2 hours).

Every year, this is the first stuffing that runs out at our family Thanksgivings, easily beating out the non-vegan stuffings.  You do need to dry out the bread starting the night before, so make sure you plan ahead!  I like to use Italian or French bread but feel free to use your favorite.  Fresh herbs do make a difference, but you can use dry if you’re in a pinch.

Total time:  2 – 2½ hours (not including bread-drying time)

Side note around Thanksgiving:  I’m not a fan of Tofurkey, but Whole Foods actually does some really delicious vegan loafs that I recommend!

1      16 oz. loaf bread
1      yellow onion, diced small
4      celery ribs, diced small
2      cups vegetable broth
3      Tbsp. garlic, minced
2      Tbsp. fresh thyme, minced (1 Tbsp. dry)
2      Tbsp. fresh sage, minced (1 Tbsp. dry)
1      Tbsp. fresh rosemary, minced (½ Tbsp. dry)
½     tsp. salt
½     tsp. black pepper
Olive oil

2¼   cup all-purpose flour
¾     cup brown sugar, packed
¾     cup sugar
½     cup butter, melted
1       cup chocolate chips
2       tsp. vanilla extract
2       tsp. baking powder
1       tsp. salt
2       Tbsp. flaxseed
6       Tbsp. water

Classic.  This recipe should yield about 2 dozen cookies.  Feel free to add some chopped nuts (such as walnuts, about 1 cup) if you’re into that kind of thing.  I like my cookies soft and chewy, but if you want a thinner, crunchier cookie you can add a little more water and bake for an extra few minutes.

Total time:  20 – 30 minutes

•  Preheat the oven to 375°F.

•  Using a small blender (I like to use a Bullet), blend the flaxseed and water until gooey (about 30 seconds).

•  Using an electric stand mixer (or electric hand mixer, if you don’t have a standing one), mix the sugar, brown sugar, vanilla, salt, flaxseed goo, and melted butter until smooth.

•  Add the flour gradually, ¼ cup at a time.  Make sure to keep count (you want a total of 9 – ¼ cups)!  Let the flour mix in before adding the next ¼ cup.

•  Add the baking powder.  Scrape down the sides of the bowl to make sure all the ingredients are getting mixed well.  Mix for a couple of minutes on low to low-med.

•  The dough will be pretty thick.  This will help to make thick, chewy cookies.  If you want thinner, crunchier cookies, you can add another couple Tbsp. of water.

•  Using a spoon, gather about a golf-ball sized lump of dough and make it into a ball.  Place on a non-stick baking sheet or baking mat.  Repeat until all the dough has been used.

•  Bake for 13-15 minutes, or until the edges are just starting to brown.  If you want a crispier cookie, you can let them bake for an extra couple of minutes.

•  Remove from the oven and let the cookies cool ON THE BAKING SHEET.  Do not transfer the cookies to a cooling rack; the last little bit of cooking will happen from the hot baking sheet.

• Once cooled, remove from the sheet and transfer to an air-tight container.

2      lbs. pasta
1      cup milk
4      large avocados (or 6 mediums)
1      red onion, minced
¾    cup fresh basil (about 1.5 oz.)
5      Tbsp. lemon juice
2      Tbsp. garlic, minced
1      tsp. salt
1      tsp. black pepper
Olive oil

•  Start boiling a large pot with water for the pasta.

•  In a medium pot, heat a Tbsp. of olive oil over med-high heat and add the onion.  Sauté until the onion starts to become translucent.

•  While the onion is cooking, add all other ingredients (except the pasta and garlic) to a blender and blend until smooth.  It will be pretty thick, so you may need to gently shake the blender and scrape down the sides to ensure it blends smooth.  Set aside until ready to use.

•  When the onions or ready, add the garlic and continue to sauté for another couple of minutes.

•  Add the blended avocado sauce to the pot with the onions.  Lower the heat to low and heat the sauce through (no need to simmer or anything, just warm up).  Stir regularly.

•  Cook the pasta according to package instructions.

•  When the pasta is done and drained, return the pasta to the large pot and add in the avocado sauce.  Mix everything well.

The lemon and avocado really contrast with the basil to create a unique flavor that makes for the perfect summertime meal, with the red onion adding an extra dimension.  This is very easy to make and sure to please.  I like to use a spaghetti or linguine, but feel free to substitute your favorite.  The lemon will also help to keep the meal in the refrigerator for a couple of days, but it is still avocado, so I wouldn’t eat any more leftovers after about 2 days!

Total time:  20 – 30 minutes

Yep, your eyes are not deceiving you!  I grew up in Georgia, so this is a staple.  And each Thanksgiving, this is the FIRST pie that we run out of.  It’s easy to make, too.  Usually pecan pies use corn syrup, but I love the combination of maple syrup and pecans.  The downside is that maple syrup is thinner than corn syrup, so we need to add a little flour to thicken things up.  I also like to add a little whiskey, too, but you can leave this bit out if you’d like.  Pie crusts should already be vegan, so use your favorite.  Don’t forget the whipped cream or ice cream!

Total time:  1¼ – 1½ hours (not including time to cool)

10     jalapenos
6       oz. bacon
1       Mozzarella recipe

•  Preheat the oven to 400°F.

•  Make the Mozzarella.

•  Cook the bacon according to package instructions.

•  Slice the jalapenos in half length-wise, leaving you with 20 long, flat halves.  Remove the seeds and membranes.

•  Spoon the mozzarella into the hollowed-out jalapeno halves.  Top with enough bacon to cover the top.

•  Repeat until all the jalapenos have been filled and topped.

•  Bake for 20 minutes.

The Mozzarella will dull the heat of the jalapenos, so if you or anyone else isn’t a big spicy fan, don’t worry.  You can also control some of the heat by removing the seeds and membranes (white part) inside of the jalapenos, as these are the spiciest parts.  Feel free to prep these early, too, and just cover and refrigerate until ready to bake.

Total time:  1½ – 2 hours (including the cheese)

1½   lbs. golden potatoes, diced
4       leeks, cleaned and chopped
2       celery ribs, diced
2       15 oz. cans cannellini beans, rinsed
1½   lbs. chicken pieces
1       lb. orzo
7       cups vegetable broth
7       cups water
½     cup white wine
3       Tbsp. garlic, minced (about 6 cloves)
3       Tbsp. fresh rosemary, minced (about 3 tsp. dry)
3       Tbsp. lemon juice
3       tsp. dry tarragon
1       tsp. salt
1       tsp. black pepper
Olive oil

Easy to make and packed with protein and fiber.  We are going to use 1:1 veggie broth and water so that the broth doesn’t overpower the rest of the soup.  If you’ve never cooked with leeks, you want to cut off the roots at the bottom and only use the white part, up until where the leaves start to spread out.  Make sure to clean it well, too!  Leeks like to gather dirt like nothing else.  As for the white wine, just use whatever you have on hand; it’s not much we need.

Total time:  2 – 2½ hours

•  In a soup pot, heat a couple Tbsp. of olive oil over med-high heat and sauté the leeks and celery for about 10 minutes.

•  Add the garlic, rosemary, and tarragon and continue to sauté for another couple of minutes.

•  Add all other ingredients (except for the pasta), and simmer for about 1½ hours, covered.

•  Once the potatoes are fork tender (i.e., you can easily stab them with a fork), add in the pasta and continue to simmer until the pasta is cooked.  (the pasta will absorb a good bit of the liquid)

1       loaf bread (Italian or other)
About  1   cup grated parmesan OR about 2 cups Brazil nuts
About  3   Tbsp. onion powder
About  3   Tbsp. garlic powder
About  3   Tbsp. dry parsley
Butter
Paprika

Most breads are already vegan (some might contain some butter or milk).  For this, I usually default to an Italian loaf, but you can use whatever your favorite happens to be.  It is also difficult for me to specify amounts of the ingredients here, because I have no idea how large your loaf of bread will be.  So you’ll need to use your best judgement on this one.  Brazil nuts have a parmesan-like flavor, so if you can’t find any grated parmesan, you can grind up some Brazil nuts for a pretty good substitute.

Total time:  20 – 30 minutes

•  Preheat the oven to 400°F.

•  Slice the loaf of bread horizontally length-wise, creating two long, flat pieces.

•  Spread butter on each piece.

•  If using Brazil nuts, grind them in a small blender (I use a Bullet).

•  Sprinkle the ground nuts or parmesan cheese over the slices as evenly as you can.

•  Sprinkle the onion powder, garlic powder, and parsley over the slices as well.

•  For the paprika, sprinkle very sparingly.  Paprika is a strong spice, so you don’t need very much.

•  I like my bread just a little crunchy on top while still soft in the middle, so I recommend baking for 12-13 minutes.  If you like a crunchier bread, you can leave it in for longer or use the broiler for 3-5 minutes with the bread in the middle rack (but keep an eye on it so it doesn’t burn!).

•  When done, slice into pieces.

•  Slice the peeled eggplant into ¼ inch thick discs.  Spread the slices on a paper towel.

•  When all of the eggplant has been sliced, sprinkle some salt over the top of the slices.  Flip them over and salt again.  The salt will draw out a lot of moisture from the slices, which will improve the texture after we bake them.

•  Let the slices sit with the salt on them for about 2 hours or so.

•  Rinse the slices in cold water to remove the salt and pat dry with paper towels.

•  Preheat the oven to 400°F.

•  Start to boil a large pot of water for the pasta.

•  Using a small blender (I use a Bullet), grind the Brazil nuts (if using).  Place in a small bowl when done.  If using grated parmesan, just add directly to the bowl.

•  Using the same small blender, blend the water and flaxseed until gooey (around 30 seconds).

•  In the small bowl with the ground Brazil nuts (or parmesan), mix in the breadcrumbs, basil, oregano, and thyme.  Stir everything together.

•  Set out 3 large plates or bowls.  In the first, add the flour.  In the second, add the flaxseed goo, and in the third add the breadcrumb mixture.

•  For each eggplant slice, coat the slice in the flour.  Then, coat the slice in the flaxseed goo (let any excess drip off).  Lastly, coat the slice in the breadcrumb mixture.  Place the slice on a non-stick baking sheet or baking mat.

•  Repeat until all of the eggplant has been used or until you run out of the ingredients on one of the plates/bowls.

•  Bake the coated eggplant slices for 30 minutes.  Halfway through (so with 15 minutes left), add the cheese slices.

•  While the eggplant is baking, cook the pasta according to package instructions.

•  When everything is done, plate the pasta, add the sauce, and add however many eggplant slices you’d like.

2       eggplant, peeled
2       lbs. pasta
1½   cups breadcrumbs
1       cup Brazil nuts (or ½ cup of grated parmesan cheese)
2       cups all purpose flour
½     cup flaxseed
1½   cups water
2       Tbsp. dry basil
2       Tbsp. dry oregano
2       Tbsp. dry thyme
2       Jars pasta sauce
Salt

Optional:  Cheese slices (around 15-20 slices)

This was the first eggplant recipe I ever tried, and it turns out I really love eggplant.  You can use whatever pasta you’d like (I like fettuccini or spaghetti).  For the pasta sauce, use your favorite jarred sauce; the Bolognese doesn’t go well and the Vodka sauce is just a bit much, in my opinion.  For the cheese, mozzarella would be ideal, but I use provolone because I don’t have sliced mozzarella available to me.  Something to note: not all bread crumbs are vegan!  Go figure…  But make sure you check the ingredients beforehand.  You can also hit the easy button and buy some Morning Star Farms chicken patties, which means you can skip everything related to the eggplant in the ingredients and instructions.

Don’t let the time estimate fool you!  You need to slice the eggplant and let it sit for about 2 hours.  Otherwise, this recipe doesn’t take too long is quite easy.

Total time:  2½ – 3 hours

3       lbs. gnocchi
¾     lb. ground sausage
10     oz. fresh spinach
10     oz. grape tomatoes, halved
1      Pesto recipe

•  Make the Pesto sauce.  Set aside until ready to use.

•  Start to boil a large pot of water for the gnocchi.

•  In a separate large pot or wok, start to brown the sausage over medium heat (you shouldn’t need any oil), breaking it up into small pieces with the spatula as it cooks.

•  When the sausage is brown, lower the heat to low-med and add in the tomatoes and spinach.  Continue to cook, stirring/flipping regularly, until the spinach has wilted down.

•  When the water for the gnocchi is boiling, add the gnocchi.  Gnocchi really just needs to be warmed up, so they cook a lot faster than regular pasta.  This should only take a few minutes.

•  When the gnocchi is soft and warm, drain into a colander and then transfer into the pot/wok with the spinach and tomatoes.

•  Add the pesto sauce and stir everything well.  Continue to cook for just another 2 – 3 minutes to let everything come together, stirring regularly.

I love gnocchi.  It’s delicious and surprisingly filling, so you don’t need very big portions.  Add in some tomatoes and spinach, and you have a well-balanced and nutritious meal.  The pesto is a great accompaniment to the sausage and this entire meal shouldn’t take more than an hour.

Total time:  45 – 60 minutes (including the Pesto)

Vanilla

•  In a medium pot, add all the ingredients and start to bring to a simmer over low-med heat, stirring regularly.  The heat will help all the sugar dissolve.  As soon as the cream starts to simmer, remove from heat.

•  Let the cream cool a little in the pot, then transfer to a sealable container and refrigerate for at least 3 hours.  This will cool the cream back down and make it easier on our ice cream maker.

•  Once the cream has cooled, follow your ice cream maker’s instructions.  Once done, place in the freezer to finish freezing the ice cream.

Chocolate

•  Follow the same procedure as the Vanilla above (but remember to not use as much vanilla extract).  This time we need to simmer until all of the chocolate has fully melted in the pot.  Once the chocolate has completely melted, remove from heat.

•  Follow the remainder of the Vanilla instructions above.

Strawberry

•  Follow the same procedure as the Vanilla above (include the strawberries in the pot with the cream).  As soon as it starts to simmer, remove from heat.

•  Allow the cream to cool a little in the pot.  Then, transfer the contents to a blender.  Blend until smooth.  (Be careful!  Hot liquids tend to want to explode in blenders.)

•  Follow the remainder of the Vanilla instructions above.

Cookies ‘n Cream

•  Follow the same procedure as the Vanilla above (but do NOT put the Oreos in the pot).

•  Place the Oreos in a gallon plastic bag and seal tight.  Use a mallet (or even an aluminum can of beans or something) and start to smash the Oreos.  They are cookies, so you don’t need to use a lot of force to break them apart.  Too large of chunks may get stuck in your ice cream maker, so make sure whatever is left isn’t too big.

•  When all the Oreos are smashed, transfer to a small bowl and place in the freezer.

•  Follow the remainder of the Vanilla instructions above.

•  When the ice cream is almost done churning in the ice cream maker (so it is pretty thick), then slowly add in the Oreo pieces.  This will help to ensure that the Oreo pieces don’t just sink to the bottom but will be supported and suspended evenly in the ice cream.

Chocolate Chip Cookie Dough

•  Make the Chocolate Chip Cookie dough.  Once done, take small bits of the dough and roll into a small ball (around the size of a bean).  Place on a piece of plastic wrap.  Remember that we only need about half of the dough from the full recipe.

•  Once all the dough has been made into small balls, wrap the dough balls in the plastic so they are mostly air-tight.  Place in the freezer.

•  Follow the same procedure as the Vanilla above (but do NOT put the cookie dough in the pot).

•  When the ice cream is almost done churning in the ice cream maker (so it is pretty thick), then slowly add in the dough balls.  This will help to ensure that the dough balls don’t just sink to the bottom but will be supported and suspended evenly in the ice cream.

Vanilla
2       cups cream
2       cups milk
1       cup sugar
¼     tsp. sea salt
1½    Tbsp. vanilla extract

Chocolate
1      vanilla recipe above (minus 1 Tbsp. of vanilla – so only ½ Tbsp.)
4      oz. of 100% cacao chocolate

Strawberry
1      vanilla recipe above
12    fresh or frozen strawberries with tops cut off (de-hulled)

Cookies ‘n Cream
1      vanilla recipe above
2      sleeves of Oreo cookies (a normal package has 3, so use ⅔ of a package)

Chocolate Chip Cookie Dough
1      vanilla recipe above
½    Chocolate Chip Cookie recipe (or a full one and just make the actual cookies with the remainder; think about a chocolate chip cookie dough sandwich – two chocolate chip cookies with cookie dough ice cream in between….  I probably just blew your mind.)

I mean….  duh.  Ice cream.  Creamy, sweet, delicious.  And in all honestly, no one will even know it’s vegan.  I have included my favorite variations, too, for vanilla, chocolate, strawberry, cookie dough, and cookies and cream.  But hopefully this also gives you a great guide to get creative and make your own!  You do need an ice cream maker for this.

Total time:  4 – 5 hours (including chilling / freezing times)

NOTE:  Most of the vegan ice cream sold in stores isn’t very good…  The best that I’ve found so far is Whole Foods 365 Brand (Berry Chantilly and Birthday Cake flavors) and Ben & Jerrys (Lights, Caramel, Action flavor).

12    granny smith apples, peeled, cored, and sliced thin
1      cup sugar
1      cup all purpose flour
¼    cup brown sugar, packed
½    cup butter, cold but not frozen
1      tsp. cinnamon
½    tsp. nutmeg
½    tsp. allspice

•  Preheat the oven to 375°F.

•  In a small bowl, mix the sugar (not the brown sugar!), cinnamon, nutmeg, and allspice.  Set aside until ready to use.

•  Place the sliced apples into a 9×13 inch non-stick baking dish.  It will look like too many apples, but they will cook down, so don’t worry about a heaping pile.

•  Using a spoon, spread the mixture of sugar / spices over the top of the apples as evenly as you can.

•  In a medium bowl, add the flour, brown sugar, and butter.  Use a pastry cutter (or a fork, if you don’t have a cutter) to work the butter into the flour and brown sugar.  It should make a crumbly mixture with bits of butter that are coated in the flour/sugar and aren’t very big.  This will be the crunchy topping.

•  Take the topping and spread it evenly over the top of the apples.

•  Bake for 45 minutes.

This one feels like home!  Warm, sweet apples with a crunchy top.  And I always like to have a scoop of vanilla ice cream on the side.  You can also make some whipped cream, too.  It will take some time to peel, cut, and core all the apples, so I do recommend a helping hand!  Don’t worry if the apple slices start to oxidize before you finish.

Total time:  1½ to 2 hours

•  In a stand mixer, mix the melted butter, sugar, and vanilla.

•  In a small blender (I like to use a Bullet), blend the flaxseed and water for around 30 seconds.  Add this to the mixer.

•  Start to add the flour ¼ cup at a time, allowing it mix into the dough before adding the next ¼ cup.  Scrape down the sides of the bowl as needed.

•  When all of the flour has been incorporated, add in the baking powder.  Mix for a few minutes to make sure everything is mixed well.

•  Remove the dough and wrap it in plastic so it is air-tight.  Place in the refrigerator for 2 hours to let it cool down.

•  Preheat the oven to 350°F.

•  When the dough has cooled, sprinkle a little flour on some wax/parchment paper, a large cutting board, or even just a clean countertop.  Place the dough on top and also sprinkle the top of the dough with a little flour.

•  Using a rolling pin, start to flatten the dough to about ¼ inch thickness (this makes for a softer, chewier cookie; if you want a crispier cookie, then you can roll it thinner).  If the dough starts to stick to the rolling pin, sprinkle a little more flour on top.

•  Using a cookie cutter, start to cut out pieces of the dough.  If the dough sticks too much to the cutter, you can also dip the cutter into some flour to coat the edges of the cutter, which should help the cutter to release the dough after it has been cut.

•  Place the cut cookies on a baking sheet.  Decorate them now, if you wish (i.e., for Christmas cookies), with sprinkles or whatever else you’d like.

•  After you’ve cut as many cookies as you can, recombine the dough into a ball.  Re-sprinkle some flour onto your paper/board/counter, re-sprinkle some flour on top of the dough, and re-roll the dough out to about ¼ inch thickness.  Cut as many cookies as you can.  Repeat until all the dough has been used.

•  Bake for 10-11 minutes (or 12-13 minutes for a crisper cookie).

1¾   cup all purpose flour
¾     cup sugar
½     cup butter, melted
2       tsp baking powder
1       tsp vanilla extract
1       Tbsp. flaxseed
5       Tbsp. water

Whether they are just for a weekend gathering or for the holiday season, these cookies are sure to please.  Get your favorite cookie cutters ready!  This should make 12 – 15 cookies, depending on your cutter.  I like my cookies soft and chewy, but if you like a crispier cookie, you can bake for another couple minutes or roll them a bit thinner.  The dough does get thick, so I recommend a stand mixer for this recipe.  We do need to let the dough cool in the fridge, so this does take a little time before you can enjoy!

Total time:  2 – 3 hours

•  Preheat the oven to 350°F.

•  In a large electric mixer, mix together the butter, both sugars, and the vanilla.

•  In a small blender (I like to use a Bullet), blend the flaxseed and water until gooey (around 30 seconds).  Add this to the mixer.

•  With the mixer on low, slowly add the flour ¼ cup at a time.  Continue until all the flour has been added.

•  Continue mixing on low and add the remaining ingredients (except the oats and cranberries).  Scrape down the sides of the bowl as needed.

•  Similar to the flour, start adding the oats ¼ cup at a time.  The dough will start to become rather thick as all the oats get added.

•  Once all the oats are in, then add in the dry cranberries.

•  Spoon about a golf-ball sized amount onto a non-stick baking sheet or baking mat.  Repeat, leaving a couple inches in each direction between, until all of the dough has been used.

•  Bake for for 12-15 minutes, depending on how crunchy you prefer your cookies.

1       cup butter, melted
1½   cups brown sugar, packed
1¾   cups all purpose flour
¼     cup sugar
3       cups rolled oats
1       cup dry cranberries
2       tsp. vanilla extract
3       tsp. baking powder
½     tsp. salt
½     tsp. cinnamon
½     tsp. nutmeg

This is one of my favorites.  It’s not that they are actually good for you, but by comparison to other cookies…  Let’s say they are!  I prefer this with cranberries, but you can substitute raisins if you’re into that kind of thing.  I very much recommend a stand mixer for this (or at least an electric hand mixer), as the dough gets quite thick with the oatmeal.  This should make about two dozen cookies.

Total time:  30 – 45 minutes

1½   lbs. chicken pieces, defrosted
4       bell peppers, rough chopped
1       large yellow onion, rough chopped
2      15 oz. cans pineapple tidbits
1      cup scallions, chopped
2      Tbsp. soy sauce
4      Tbsp. garlic, minced (about 8 cloves)
2      Tbsp. sesame oil
2      Tbsp. all purpose flour
1      tsp. ground cloves
1      tsp. cinnamon
1      tsp. black pepper
10    servings white or jasmine rice
Olive oil

Sauce
1       cup pineapple juice (from the can used above)
¾     cup brown sugar, packed
¼     cup rice vinegar
¼     cup water
4       Tbsp. corn starch
3       Tbsp. soy sauce
2       Tbsp. ketchup

Variation:  substitute extra firm tofu (cubed) for the chicken and flip the tofu cubes halfway through the baking process.

•  Preheat the oven to 350°F.

•  If you are making your own sauce, do that now and follow the instructions below.

•  Add the chicken pieces to a large bowl.  Drizzle the sesame oil and soy sauce on top.  Mix well.

•  Sprinkle the cloves, cinnamon, flour, and black pepper onto the chicken.  Mix well again, trying to get an even coating on all the chicken pieces.

•  Spread the chicken out on a non-stick baking sheet or baking mat into a single layer (try to not have any pieces stacked on top of each other, but it’s not the worst thing if they do stack a little).  Bake for 30 minutes.

•  While the chicken is baking, in a large pot or wok heat a few Tbsp. of olive oil over med-high heat and sauté the onion and bell peppers until the onions start to become translucent, stirring regularly.

•  Add the garlic and continue to sauté for another couple minutes.

•  Add the remaining ingredients (except for the scallions), including the sauce and chicken (when finished baking).  Simmer for about 10 minutes, uncovered, to let the sauce thicken.

•  Cook the rice according to package instructions.

•  Spoon the rice into bowls and top with the sweet and sour chicken mixture.  Garnish with the scallions.

IF YOU ARE MAKING THE SAUCE…

•  Strain and measure the pineapple juice from the cans you will use.

•  In a medium bowl, mix the water and corn starch together so there are no lumps.

•  Add the remaining sauce ingredients and mix well.  Set aside until ready to use.

Such a great change-of-pace meal!  It’s sweet, it’s sour, it’s delicious.  I’ve included a recipe to make your own sauce, but you can just as easily buy a couple jars of your favorite sauce, too.  You can also use extra firm tofu instead of the chicken, if you’d like.  Just cube the tofu, mix with the same coating, and bake at 400°F for 30 minutes, flipping halfway through (you want the tofu to be a little crispy).

Total time:  1 to 1¼ hours

•  In a small pot, combine all the sauce ingredients and warm up over low heat.  The heat will help the sugar to dissolve.  Once the sugar is dissolved, you can remove from the heat.  (we do NOT need to bring all the way to a simmer)

•  In a large pan or skillet, heat a few Tbsp. of olive oil over med-high heat.  Place as many of the tempeh slices into the pan as will fit to fry.  Also add about ¼ to ⅓ cup of the sauce to the pan; the tempeh will absorb some of the sauce to add some extra flavor.

•  When the bottom of the tempeh slices are brown (around 5 – 10 minutes), flip them and continue to fry until the new bottom is brown also.

•  When the tempeh is done, transfer the slices to a plate or container and repeat with the remaining tempeh slices.  (you may need to add more olive oil)

•  To serve, place the bok choy on top of a tortilla and then place some tempeh slices on top.  Then, dribble some sauce and top with some radish slices, cilantro, and scallions.

Sauce
1      cup sugar
¾    cup soy sauce
¾    cup water
3      Tbsp. garlic, minced (about 6 cloves)
3      Tbsp. rice vinegar
2      Tbsp. corn starch
2       tsp. hot sauce

BBQ
3      lbs. tempeh, cut into ½ strips
1      cup fresh cilantro
3      heads of bok choy, cleaned, de-ribbed, and cut into strips
2      bundles radishes, sliced very thin (about 2 cups)
2      cups scallions, diced
Tortillas
Olive oil

These can get a little messy, but oh my are they delicious and a wonderful change-of-pace meal.  Very easy to make, but I do recommend a mandolin for slicing the radishes to help get them very thin.  I like Cholula hot sauce, but feel free to use sriracha or red chili paste instead.

Total time:  45 – 60 minutes

Sauce
16     oz. silk tofu
12     oz. jar roasted red peppers, drained
¼     cup fresh cilantro
2       Tbsp. garlic (about 4 cloves)
2       Tbsp. lemon juice
1       tsp. salt
½     tsp. red pepper flakes

Millet
6      cups vegetable broth
2      cups millet
2      yellow onions, diced
½    cup nutritional yeast
4      Tbsp. garlic, minced (about 8 cloves)
3      Tbsp. white miso paste
3      Tbsp. tomato paste
1½  Tbsp. curry powder
1      tsp. salt
Spring salad mix
Tortillas
Olive oil

•  In a large pot, sauté the onions with a couple Tbsp. of olive oil over med-high heat until the onions start to become translucent, stirring regularly.

•  Add the garlic and curry powder and continue to sauté for another couple of minutes.

•  Add all other millet ingredients (except for the salad and tortillas) and simmer, covered, until almost all of the liquid has been absorbed (this can take up to an hour), stirring regularly.

•  When the millet is getting close to being done, preheat the oven to 350°F.

•  Combine all of the sauce ingredients in a blender and blend until smooth.  Set aside until ready to use.

•  Once the millet is done, transfer it to a non-stick baking dish (9×13 inch).  Spread the millet evenly across the dish.

•  Bake for 30 minutes.

•  Remove the millet from the oven and spread the red pepper sauce over the top evenly.

•  Place back into the oven and bake for an additional 15 minutes.

•  To serve, place some salad in a tortilla and spoon the millet and sauce over the top.  Wrap up and enjoy!

Ok, I know it doesn’t look like much.  But it really is delicious and a truly wonderful change-of-pace meal.  Millet is like rice, where it can take some time for it to absorb liquid and soften.  So this does take a little bit of time, even though it isn’t very much effort.

This recipe was my first experience with millet, which is a cereal grain (i.e., crazy nutritious!).  You may or may not find millet at your local grocery store, but it’s easy enough to order online (plus it’s really cheap!).  You can use this recipe without the wrap part and just serve the millet directly over a salad, if you prefer.  You can also roast your own red peppers, too, but I just buy them in the jar (12 oz. is equivalent to about 2 red bell peppers).  And make sure to use silken tofu and not firm!  It will result in a super-smooth sauce.

Total time:  2 – 2½ hours

•  Make the Mashed Potatoes.  Cover and set aside when done.

•  While the potatoes are cooking, heat a couple Tbsp. of olive oil over med-high heat in an oven-safe skillet (if using; if you will use a baking dish instead of a skillet for the baking, then just a large pan or pot will do) and sauté the onions until they start to become translucent, stirring regularly.

•  Add the mushrooms and continue to sauté until they start to brown (a few minutes).

•  Add the garlic and continue to sauté for a couple more minutes.

•  Add the beef, breaking it apart as it cooks into small pieces using a spatula.

•  Once the beef is cooked, add the remaining ingredients (except the mashed potatoes).

•  Simmer for 30 – 45 minutes, uncovered.

•  Preheat the oven to 400°F.

•  After simmering and when the mashed potatoes are done, remove the skillet from the heat (or if you are NOT using a skillet, transfer meat/onions to a 9×13 inch baking dish).  Carefully spoon the potatoes on top of the beef mixture.  The potatoes will want to mix with the beef mixture, but do your best to keep the potatoes as the top layer (though it doesn’t matter much if they do mix a little).  You can also use a piping bag or a gallon bag with a corner cut off to pipe the potatoes on top, but for me this always makes more of a mess.

•  Gently smooth the potatoes out to create a nice top layer of the pie.  If you are adding a pie crust, lay it on top of the potatoes and push it down on the edges of the pan/dish to try and seal everything in.

•  Bake until the potatoes start to brown on top (around 30 minutes).

•  In a large pot, boil the potatoes in water until they are fork tender (i.e., you can stab them easily with a fork).

•  In a separate large pot or wok, sauté the diced onion and bell peppers with a couple Tbsp. of olive oil over med-high heat until the onions start to become translucent, stirring regularly.

•  While the onions/peppers are cooking, add the rough chopped onion, celery, and garlic to a blender and blend into a liquid.  It should be thick.  Set aside when done.  (add the jalapeno, too, if using)

•  When the onion and bell peppers are done sautéing, add the cinnamon and curry powder to them and cook for another minute or so.

•  Take the contents of the blender and add them to the onion/peppers.  Bring to a simmer (uncovered).

•  When the potatoes are done, drain them in a colander and add them to the pot/wok with the onion/peppers/sauce.  Add the remaining ingredients (except the rice).  Simmer for 30-45 minutes (uncovered).

•  While simmering, prepare the jasmine rice according to the package instructions.  (I use 5 Minute rice, so this doesn’t take long; plan accordingly depending on which rice you are using.)

•  When everything is done, spoon the rice into a bowl and then top with the potato and chickpea curry.

•  In a large pot, heat the vegetable broth and water to a simmer.  Add the bay leaves and rice.  Simmer, covered, until the rice is done and pretty much all the liquid has been absorbed.  This can take 30 – 40 minutes, or more.

•  Preheat the oven to 400°F.

•  While the rice is cooking, and in a separate large pot or wok, sauté the onions and bell peppers with a few Tbsp. of olive oil over med-high heat until the onions become translucent, stirring regularly.

•  Add the garlic to the onions and peppers and continue to sauté for another couple of minutes.

•  Next add the white wine, tomatoes, paprika, salt, black pepper, and lemon juice to the onions and peppers.  Continue to cook for a few more minutes.  (there will be some liquid from the wine and veggies left; we want this)

•  When the rice is done, remove the bay leaves and transfer the rice to the other pot/wok with the vegetables.

•  Add the parsley as well and mix everything together.

•  Transfer the paella into a large (I use a 10×15 inch, but a 9×13 should work too) non-stick baking dish, spreading it out evenly across the dish.

•  Slice the (uncooked) sausage links and place the slices on top.

•  Add the chicken pieces to the top as well.

•  Cover with foil and bake for 40 minutes.

1½    lbs. whole baby bella mushrooms
3       cups water
1       cup cashew butter
2       sweet or yellow onions, diced small
¼     cup brandy
¼     cup fresh parsley, minced
5       Tbsp. garlic, minced (about 10 cloves)
5       Tbsp. white wine vinegar
2       Tbsp. Dijon mustard
2       tsp. paprika
2       tsp. salt
1½   tsp. black pepper
2       lbs. pasta
Olive oil

•  Start boiling a large pot of water for the pasta.

•  Remove the stems from the mushrooms and place them into a blender.

•  Add to the blender the water, cashew butter, mustard, paprika, white wine vinegar, salt, and black pepper.  Blend until smooth and then set aside.  (I know, this sounds insane…  but trust the process)

•  Chop the remaining mushrooms and add them to a pan with the onions and a few Tbsp. of olive oil.  Sauté over med-high heat until the onions start to become translucent, stirring regularly.  (the mushrooms will cook down and loose some liquid)

•  Add the brandy and garlic and continue to sauté for a couple more minutes.

•  Add the contents of the blender to the pan just to warm everything up, stirring regularly.  The sauce should be fairly thick already, depending on how large the mushroom stems were.  If it is too thick, add a little more water.  If it is too thin, then simmer for 5 – 10 minutes to evaporate some of the water.

•  Cook the pasta according to package instructions.

•  Once the pasta is done, plate and cover with the mushroom sauce.  Garnish the chopped parsley on top.

•  Preheat the oven to 350°F.

•  In a pan, sauté the onions with a Tbsp. of olive oil over med-high heat until they start to become translucent, stirring regularly.

•  Add the garlic and continue to sauté for another couple of minutes.

•  In a small blender (I like to use a Bullet), blend the water and flaxseed until it becomes gooey (about 30 seconds).

•  In a bowl, combine all the ingredients, including the flaxseed and onions.  Use your hands to mix everything together well.

•  Transfer the bowl’s contents to a non-stick 8x4x4 inch loaf pan.  (Even though my pan is non-stick, I still give it a quick once-over with a non-stick spray)

•  Gently push down on the meat to make sure it is even across the pan and there are no air pockets anywhere in the middle.

•  Bake for 45 minutes.

1½   lbs. ground beef
¾     cup milk
1      cup bread crumbs (check that they are vegan!  Some aren’t.)
2      Tbsp. flaxseed
6      Tbsp. water
½    white onion, diced small
1      Tbsp. Worcestershire sauce
2      Tbsp. dry parsley
2      Tbsp. garlic, minced (about 4 cloves)
2      tsp. dry oregano
1      tsp. salt
Olive oil

•  Grill or otherwise cook the sausage links.  Slice the links into pieces and set aside.

•  In a large pot or wok, sauté the onion, bell peppers, and celery over med-high heat with a few Tbsp. of olive oil until the onions start to become translucent, stirring regularly.

•  Add the garlic and continue to sauté for another couple of minutes.

•  Add all other ingredients (except the rice and scallions), including the sliced sausage, and bring to a simmer.  Simmer for 30 minutes, uncovered, to bring all the flavors together.

•  Add the rice and continue to simmer until the rice is cooked (most of the liquid should be absorbed).

•  Remove the bay leaf and serve.  Top with the chopped scallions.

¾      lb. sausage links
¾      lb. chicken pieces
1       yellow onion, diced
2       bell peppers, diced
2       celery ribs, diced
16     oz. crushed tomatoes
5       cups vegetable broth
1       cup scallions, diced
2       Tbsp. garlic, minced (about 4 cloves)
2       Tbsp. Cajun / Creole seasoning
2       tsp. Worcestershire sauce
1       tsp. salt
1       tsp. dry thyme
1       tsp. dry oregano
½     tsp. black pepper
1       bay leaf
Olive oil

Optional:  12 oz. frozen okra (about 1½ cups)

•  Start heating your grill so it is good and hot when we are ready.  It doesn’t need to be too hot, around 350 – 400°F.  If needed, spray non-stick spray on the grates prior to starting (the sprays tend to be flammable, so best not to do this when the burners are on).

•  In a large bowl, place the beef, garlic, Worcestershire sauce, salt, and pepper.  Use your hands to mix everything together well.

•  Continue to use your hands to roll about a tennis-ball size ball of the meat.  Use your palms to flatten the ball into a patty.

•  Place the patty on a plate or cutting board, and repeat until all of the meat has been used.

•  Place the patties on the grill.  Typically, you should leave the grill open when cooking things burgers, hotdogs, sausages, etc. (one of the differences between grilling and barbecuing).  But if you close the lid, it won’t hurt anything.

•  Depending on your grill, the burgers should only need 3 – 5 minutes per side.  When the first side is done, flip the burger and add the cheese slices.

•  When the second side is done, remove from the grill and plate however you’d like with any condiments/toppings you choose, including the lettuce, onion, and tomato.

•  If you aren’t happy that your cheese didn’t melt, you can put the patty in the microwave for only like 10-15 seconds.  Any longer and you’ll start to impact the meat.

•  Add the olive oil and tofu to a pan or skillet over medium heat.  Use the spatula to break the tofu up into small pieces with a spatula.  Sauté until the tofu is good and hot.

•  Add the garlic and continue to sauté for another couple minutes or so.

•  In a large bowl, combine all the ingredients (except the bread), including the tofu, and mix well.

•  Cover and place the bowl in the fridge for 1-2 hours to let the flavors meld and the bulgur to absorb some liquid and soften.

•  To serve, and if you are using Romaine, place the Romaine on top of the pita/naan/tortilla.  Then spoon the tabbouleh on top of the lettuce and finish with some feta cheese.

•  In a soup pot, sauté the leeks, carrots, and celery over med.-high heat with a few Tbsp. of olive oil for about 5 minutes.

•  Add the garlic and soy sauce and continue to sauté for another couple of minutes.

•  Add all remaining ingredients (except the lemon juice and parsley), and bring to a simmer.  Add the peas and cabbage now, too, if using.

•  Continue to simmer, covered, for about 1½ hours to soften all of the vegetables.

•  With about 10 minutes remaining, add the lemon juice and parsley.

•  Remove the bay leaf prior to serving.

5       cups vegetable broth
1½   lbs. golden potatoes, diced
8       oz. porcini or baby bella mushrooms, de-stemmed and diced
2       leeks, cleaned, halved, and sliced thin (white and light green parts only; no leaves)
2       carrots, peeled and diced
2       celery ribs, diced
½     lb. turnip, peeled and diced
5       cups water
1       cup pearl barley
1       cup white wine
¼     cup fresh parsley, chopped (not dry)
2       Tbsp. fresh thyme, minced (or 1 Tbsp. dry)
1       Tbsp. garlic, minced (about 2 cloves)
1       Tbsp. lemon juice
1       bay leaf
2       tsp. soy sauce
1       tsp. salt
1       tsp. black pepper
Olive oil

Optional:  You can also add 1 cup of frozen peas and/or 1 cup of diced cabbage, if you would like.  I also enjoy topping my soup with some croutons for a crunch.

•  In a soup pot, sauté the onions and carrots with a few Tbsp. of olive oil over med-high heat until the onions become translucent, stirring regularly.

•  Add the garlic and ground sausage and continue to sauté, breaking the sausage up into small pieces with the spatula, until the sausage is cooked.

•  Add all remaining ingredients (except the zucchini and pasta) and simmer, covered, for 2 – 3 hours.

•  Around 5 – 10 minutes prior to serving, add the tortellini and zucchini.  Continue to simmer until the tortellini is cooked.

•  In a soup pot, sauté the onions and celery with a few Tbsp. of olive oil over med-high heat until the onions become translucent, stirring regularly.

•  Add the garlic, paprika, and cumin and continue to sauté for another 2-3 minutes.

•  Add all remaining ingredients (except the pasta) and simmer, covered, for 30 minutes.

•  Around 15 – 20 minutes prior to serving, add the pasta.  Continue to simmer, covered, until the pasta is cooked.  The pasta will absorb most of the liquid.

•  Ladle into a bowl and add any additional toppings.

•  In a soup pot, sauté the onions, carrots, and celery with a few Tbsp. of olive oil over med-high heat until the onions become translucent, stirring regularly.

•  Add the garlic, ginger, coriander, and chili paste and continue to sauté for another 2-3 minutes.

•  Add all remaining ingredients (except the cilantro) and simmer, covered, until the potatoes are fork tender (i.e., you can stab them easily with a fork).

•  Ladle into a bowl and garnish with some chopped cilantro.

•  In a soup pot, sauté the onion, carrot, celery, and bell pepper with a few Tbsp. of olive oil over med-high heat until the onions start to become translucent, stirring regularly.

•  Add the garlic, parsley, and oregano and continue to cook for another couple of minutes.

•  Add all other ingredients (except the biscuit dough) and simmer for 2 – 3 hours, covered.

•  The liquid level should come right to the top of the veggies.  If needed, add a little more water until all of the veggies are just barely breaking the liquid surface.

•  Around 15 minutes prior to serving, chop the biscuit dough into pieces.  I usually make 3 cuts in one direction and then 3 cuts in the other, resulting 4×4 pieces of each biscuit.  Add the chopped dough to the soup and mix it in.

•  Cover and continue to cook for another 10 to 15 minutes.  The dough should have risen in the pot.  Some of the dough will also have dissolved into the liquid, lending some sweetness.  The more you stir, the more will dissolve, so do NOT stir any further after the first mix-in!

•  Ladle into bowls and serve.

While this will take a lot of prep time (a lot of veggies to chop!), it is absolutely worth the effort.  The flavors that melt together in this make for one of the most savory meals on this site! You can make your own Biscuit dough, if you’d like, but I usually just buy a tube (Pillsbury or other).  Store bought “Original” biscuits should be vegan, but check the label to make sure.  It may say “might contain milk ingredients”, but that just means it was processed in the same facility as other products that do contain milk ingredients.

Total time:  3 – 4 hours

•  In a soup pot, heat a couple Tbsp. of olive oil over med-high heat and sauté the onions until they start to become translucent, stirring regularly.

•  Add the garlic and continue to sauté for another couple of minutes.

•  Add the broth and all other ingredients.

• Simmer, covered, until the potatoes are fork tender (i.e., you can stab them easily with a fork), about an hour.  The kale will wilt down and not take up too much room.

•  In a soup pot, heat a couple Tbsp. of olive oil over med-high heat and sauté the onions, carrots, and celery until the onion starts to become translucent, stirring regularly.

•  Add the garlic, nutritional yeast, and thyme and continue to sauté for another couple of minutes.

•  Add all other ingredients (except for the pasta) and simmer for 30 – 45 minutes, covered.

•  Around 15 minutes prior to serving, add the pasta.  Continue to simmer, covered, until the pasta is cooked.

•  Discard the bay leaves prior to serving.

•  In a soup pot, sauté the onion and jalapeno with a few Tbsp. of olive oil over med-high heat until the onions start to become translucent, stirring regularly.

•  Add the garlic and continue to cook for another couple of minutes.

•  Add the cumin and chili powder.  Continue to cook for another minute.

•  Add all remaining ingredients (except the avocado and cilantro) and simmer, covered, until the potatoes are fork tender (i.e., you can stab them with a fork easily).

•  Once done, ladle into a bowl and garnish with some of the cilantro, avocado, and tortilla strips (if using).

•  In a soup pot or slow cooker, combine the onion, potatoes, and veggie broth.  Cook for 5 hours on low in a slow cooker or for 2 hours over low heat in a covered pot.  Stir the contents occasionally.  The potatoes should be fork-tender (i.e., you can easily stab them with a fork), so keep cooking if they are not.

•  While the potato and onions are cooking, make the Mushroom Gravy and then cover and place in the refrigerator when done.

•  Cook the bacon according to the package instructions.  Chop into pieces when done and set aside.

•  In a bowl, combine the butter, cream, and flour.  Mix well, cover, and refrigerate until ready.  (it will be like a paste; this will thicken up the soup)

•  One hour prior to serving, add the gravy, bacon, flour mixture, scallions, and salt/pepper to the slow cooker or pot.  Mix everything well.

•  Continue to cook for the final hour, still covered.

•  When done, ladle into a bowl.  Garnish the top with a little extra scallions or some chopped parsley and chives, if you’d like.

2        sweet or yellow onion, diced
2        lb. golden potatoes, diced
2        jalapenos, de-seeded and diced
16      oz. roasted Hatch chilis (about 2 cups)
8        cups vegetable broth
4        15 oz. cans chickpeas, drained and rinsed
½       cup fresh cilantro, chopped
2        Tbsp. garlic, minced (about 4 cloves)
4        Tbsp. lime juice
4        tsp. cumin
4        tsp. chili powder
½      tsp. salt
½      tsp. black pepper
Avocados
Olive oil

Optional:  Tortilla strips for an added crunch

•  Make the Gravy.  Cover and set aside until ready to use.

•  In a soup pot, heat a few Tbsp. of olive oil over med-high heat and sauté the onions, carrots, celery, and mushrooms until the onions start to become translucent.

•  Add all other ingredients (except the biscuit dough), including the gravy, and bring to a simmer.  Simmer for about 1 hour, covered.

•  When the soup is getting close to having simmered for an hour, chop the biscuit dough into pieces.  I usually get 16 pieces per biscuit, so 3 cuts in one direct and 3 cuts in another, creating 4×4 pieces.  Separate the pieces and add them to the pot.

•  Repeat until all the biscuit dough has been chopped and added.  Mix the dough into the soup, covering all the pieces.

•  Cover and simmer for another 15 minutes to let the dough cook.  Some of the dough is going to dissolve into the liquid of the soup, which is going to add a bit of sweetness.  The more you stir the soup, the more dough will be dissolved.  So after the first mixing of the dough pieces into the soup, don’t stir any further!

•  When done, ladle into a bowl and enjoy!

•  In a soup pot, heat a few Tbsp. of olive oil over med-high heat and sauté the onions, carrots, and celery until the onions start to become translucent, stirring regularly.

•  Add the garlic and continue to sauté for another couple of minutes.

•  Add all of the spices (ginger, salt, allspice, nutmeg, cinnamon, paprika, clove, cumin, and coriander) and continue to cook for another minute.  This will bring out a LOT of flavor.

•  Add the veggie broth and the remaining ingredients.  Simmer covered for 2 hours, stirring occasionally, to ensure the squash and potatoes are very tender.  (it may look like there isn’t enough liquid, but there is)

•  Once the potatoes and squash are fork-tender (i.e., you can stab them easily with a fork), use an immersion blender to blend everything together until very smooth.  You can ladle the soup into a regular blender if you’d like; it will take multiple batches, and also be careful as hot liquids tend to want to explode in a blender!

2       yellow onions, chopped
1       butternut squash, peeled, de-seeded, and chopped
1       sweet potato, peeled and chopped
2       carrots, peeled and chopped
2       celery ribs, chopped
4       cups vegetable broth
2       Tbsp. garlic (about 4 cloves)
2       Tbsp. maple syrup
1       Tbsp. apple cider vinegar
1       Tbsp. ground ginger
1½    tsp. salt
½      tsp. allspice
¼      tsp. nutmeg
¼      tsp. cinnamon
¼      tsp. paprika
¼      tsp. ground clove
¼      tsp. cumin
¼      tsp. coriander
Olive oil

1½   lbs. ground beef
2       heads iceberg lettuce, washed and rough chopped
1       pint grape tomatoes (10 oz.), halved
1       taco seasoning mix
Spicy ranch dressing

Toppings:   Sliced olives, sliced jalapenos, diced avocados, corn kernels, tortilla strips…  get creative!

•  Make the Queso, cover, and set aside (or in the fridge).

•  In a large pan or wok, sauté the diced onion and bell peppers with a couple Tbsp. of olive oil over med-high heat until the onions start to become translucent, stirring regularly.

•  Add the beef to the pan/wok and continue to sauté until the beef has browned.

•  In a large blender, add the rough chopped onion, diced tomatoes, garlic, salt, chili powder, cumin, oregano, and maple syrup.  Blend until smooth.  This is the enchilada sauce.

•  Preheat the oven to 375°F.

•  Add the blended mixture to the pan/wok with the onions and peppers, along with the beans and green chilis.

•  Stir everything in the pan/wok together and simmer for about 10 minutes to let the flavors mingle, stirring occasionally.

•  In a large, 10 x 15 inch casserole dish, spread about ¾ cup of the Queso on the bottom to help reduce sticking.  Cut the corn tortillas in half (into semi-circles) and place a layer of tortillas on top of the Queso.  I use 6 full tortillas per layer, so 12 halves.

•  Spread about ½ of the remaining Queso on top the tortilla layer.

•  Spread about ½ of the onion/bean filling on top of the Queso.

•  Place another layer of tortillas on top of the filling.  Top these tortillas with the remaining Queso and then the remaining filling.

•  Place the last layer of tortillas on top.  Spread the shredded cheese evenly on top the tortillas.

•  Bake for 30 minutes.  The cheese may not melt (depending on what you used).  Often times I can turn on the broiler in the oven for just a minute or two to get the cheese to melt, but some cheeses are just better at melting than others.  If it doesn’t melt, the flavor will still be there, so don’t worry too much.

•  After the baking is complete, top with anything you would like, such as avocados, scallions, and sour cream.

•  Preheat the oven or grill to at least 400°F.  If you’re using a grill, you’ll want to use a flame shield so the flames aren’t directly under the pizza; this will cause the bottom to burn before the rest of the pizza is cooked.  My smoker has one of these built in, but if yours doesn’t then use an extra baking sheet and fold a few squares of tin foil to create legs under whatever you are cooking the pizza on, such as a pizza stone; so it will be a baking sheet, a few ½ inch tin foil legs, then your pizza.  This will allow even heat on all sides of the pizza.

•  Pizza dough is bit sticky, so you’ll need a nonstick surface.  You can lightly flour a large cutting board or just the countertop, but I actually prefer to use cornmeal.  Just spread a little out on the surface, and if the dough starts to stick at any point, spread a little more.  You may need to sprinkle some on the top of the dough, too, for the next step.

•  If you’re talented enough, feel free to toss the dough to thin it out into a disc.  I am not, so I use a rolling pin.  The thickness of the dough is completely up to you and how crunchy you like your pizza.

•  Once the dough is rolled out, transfer it to whichever baking surface you plan on using (don’t forget to spread some flour or cornmeal first!).  I use pizza stones, but a baking sheet will work just fine too.

•  Spread the sauce and then the cheese and toppings.  Which you do first / last (the toppings or the cheese) is up to you.

•  Bake / grill until the edges of the crust start to brown (usually 10 – 15 minutes).

•  Your cheese will more than likely not be melted.  Vegan cheese is a little annoying like that.  What I’ve found is that sticking the pizza under the oven broiler (maybe 6 inches away) for a couple minutes helps to melt the cheese.  If it doesn’t melt, it’s not the end the world; the flavor will still be there, but the gooey melty-ness won’t be.

Regular Cheese

6     oz. shredded mozzarella cheese
7     oz. pizza sauce
1     pizza dough

Pineapple, bacon, and red onion

(everything from Regular Cheese above)
10    oz. pineapple tidbits (about 1 cup)
6      oz. bacon, diced
½     red onion

Sausage, red onion, red bell pepper, and mushroom

(everything from Regular Cheese above)
1       red bell pepper, diced or sliced thin
½     red onion
4       oz. mushrooms, diced or sliced thin
½     lb. ground sausage, cooked

Garlic, basil, and artichoke

¼    cup olive oil
3      Tbsp. garlic, minced
1      oz. fresh basil leaves
6      oz. artichoke hearts
6      oz. mozzarella cheese
( NO RED SAUCE!  The olive oil is the sauce. )

•  In a medium pot, heat about a Tbsp. of olive oil over med-high heat and sauté the onion until it starts to become translucent, stirring regularly.

•  Add the mushrooms, thyme, rosemary, and sage and continue to sauté until the mushrooms start to brown (a few minutes).

•  Add the flour and mix well, coating all of the onions and mushrooms.  Continue to cook for another minute or so, stirring frequently.

•  Add the vegetable broth and remaining ingredients.  Simmer for 10-15 minutes, uncovered, to thicken, stirring regularly.

•  Make the Mushroom Gravy, but leave out the rosemary and sage (these tend to be a bit overpowering with the green beans).  Cover and either set aside or refrigerate until ready to use (depending on if you are making the gravy early to save time).

•  Preheat the oven to 350°F.

•  Start to cook the bacon according to package instructions.

•  While the bacon is cooking, in a separate pan sauté the onion with a Tbsp. of olive oil over med-high heat until it starts to become translucent, stirring regularly.

•  Add the garlic and continue to sauté for another couple of minutes.

•  When the onions/garlic are done, transfer to a large bowl.

•  When the bacon is done, dice it into pieces and also transfer to the bowl.

•  Add the remaining ingredients to the bowl (except for the French onions), including the gravy.  Mix well.

•  Transfer all of the bowl’s contents to a 9×13 inch baking dish.  Cover with foil and bake for 30 minutes.

•  Remove the foil and spread the French onions on top of the casserole.  Return to the oven, uncovered, and bake for another 10 minutes.

•  Heat the oven to 425°F.

•  In a large bowl, add the cornmeal and cream.  Mix well with an electric mixer.

•  In a small blender (I like to use a Bullet), combine the flax seed and water.  Blend until gooey (about 30 seconds).  Add the goo to the bowl and mix.

•  Add the sugar, baking powder, butter, and salt to the bowl and mix well.

•  Slowly add in the flour.  You can spoon the flour into the bowl while mixing to make it easier.

•  Transfer the batter to a non-stick skillet or baking dish.  It will be thick, so use a spatula to spread it around evenly.

•  Bake for 25 minutes, or until the edges start to brown and a toothpick/knife comes out clean after poking the middle.

2      cups all purpose flour
2      cups milk
6      Tbsp. butter, melted
3      Tbsp. sugar
3      tsp. baking powder
½    tsp. salt
1      tsp. vanilla
2      Tbsp. flax seed
5      Tbsp. water

Variations:

Banana Nut:  1 cup diced banana, 1 cup chopped walnuts, and ½ tsp. cinnamon
Berry Blast:  ½ cup blueberries, ½ cup raspberries (halved), and ½ cup blackberries (halved)
Banana Cinnamon:  2 bananas (diced) and 1 Tbsp. cinnamon
Pumpkin:  1 – 15 oz. can pumpkin puree, 1 tsp. allspice, and 1 Tbsp. cinnamon
Chocolate Chip:  1 cup chocolate chips
Whole Wheat:  Substitute whole wheat flour for white flour, and also add an additional ¼ cup of milk

•  Boil the almonds in a small pot of water for 45 minutes to soften them.

•  While the almonds are boiling, combine all other hollandaise ingredients into a blender.  When the almonds are done, add them as well and blend until smooth.  Return to the pot when done and keep warm, stirring occasionally.

•  Also while the almonds are boiling, cook the bacon according to package instructions.

•  While the almonds and bacon are cooking, fill a medium pot with a few inches of water and bring to a boil.

•  Depending on the size/shape of your tofu, you’ll need to drain and slice the tofu into 12 roughly equal sizes that will fit nicely on an English muffin.  Add the tofu slices to the pot of boiling water to heat through.  It shouldn’t take more than 5 minutes, and when done remove the tofu from the water and place on a paper towel to dry a little.

•  In a large pan (I use the same one I cooked the bacon in), heat a Tbsp. of olive oil over med-low heat and add the garlic.  Then, add the spinach leaves.  It will look like you have far too much spinach, but it will cook down dramatically.  Toss/turn the spinach pretty frequently until all the leaves have wilted.

•  Split and toast the English muffins.

•  You can plate however you choose, but I personally first place a tomato slice on top of one of the halves of the muffin.  Then, I split one piece of bacon in half and place the halves on the tomato.  On top of the bacon I place some spinach, and then one of the tofu pieces.  On the tofu is where we want to sprinkle the kala namak, so do this next.  Lastly, I spoon some of the hollandaise sauce on top of the tofu and finish with some sprinkles of paprika.

½     Mashed Potatoes recipe
2       carrots, peeled and diced
1       yellow onion, diced
8       oz. baby bella or porcini mushrooms, destemmed and diced
3       cups vegetable broth
¼     cup red wine
¾     lb. ground beef
2      Tbsp. garlic, minced
2      Tbsp. all purpose flour
1      Tbsp. tomato paste
1      Tbsp. fresh thyme (about 1 tsp. dry)
2      tsp. Worcestershire sauce
1      tsp. salt
1      tsp. black pepper
1      bay leaf
Olive oil

Optional:  1 pie crust dough

Really hearty, really delicious.  It can be a bit time-consuming to make, though, so plan ahead.  I’ve heard of people putting a pie dough across the top of this to make it more of a “pie”, but that seems a bit excessive to me (but you do you!).   This completely fills my 12” skillet, so if you only have a smaller one then I’d recommend a casserole dish instead.

Total time:  2 – 2½ hours

1       Mushroom Gravy recipe
5       lbs. golden potatoes, diced
12     oz. bacon, chopped
2       cups scallions, chopped
1½   white onions, diced (2 if they are small onions)
1       tsp. salt
1       tsp. black pepper
½     cup butter
1       cup all purpose flour
3       cups cream
8       cups vegetable broth

Toppings:  Additional chopped scallions or some fresh chopped parsley and chives.

1       Mushroom Gravy recipe
2       carrots, peeled and diced
3       celery ribs, diced
1½   lbs. chicken pieces
½     white onion, diced
8       cups vegetable broth
4       oz. baby bella mushrooms, diced
2       tsp. poultry seasoning
½     tsp. white pepper
16     oz. biscuit dough (about 8 biscuits)
Olive oil

This is an old family recipe that I modified.  You can make your own Biscuit dough, if you’d like, but I usually just buy a tube (Pillsbury or other).  Store bought “Original” biscuits should be vegan, but check the label to make sure.  It may say “might contain milk ingredients”, but that just means it was processed in the same facility as other products that do contain milk ingredients.  You can make the Gravy a day earlier, if you want, to save a little time.

Total time:  1½ – 2 hours (not counting making the gravy)

2       yellow onions, one diced, one rough chopped
2       celery ribs, rough chopped
2       lbs. golden potatoes, diced
2       bell peppers, diced
4       15 oz. cans chickpeas (garbanzo beans), drained and rinsed
45     oz. crushed tomatoes
30     oz. coconut milk
10     servings of jasmine rice
6       Tbsp. garlic, minced (about 12 cloves)
6       Tbsp. curry powder
1       tsp. cinnamon
1       tsp. lemon juice
2       tsp. salt
Olive oil

Indian cuisine is some of the most flavorful in the world, in my opinion.  This dish is easy to make and can satisfy your curry cravings.  You can add a jalapeno or two if you’d like to kick up the spice a bit (or even try a Tbsp. of chili paste).  As-is, this recipe is not spicy, but still full of flavor.

Total time:  1½ to 2 hours

2       yellow onions, diced
4       bell peppers, diced
6       Roma tomatoes, diced
30     oz. Spanish / Arborio rice (with saffron)
6       cups vegetable broth
4       cups water
¾     lb. chicken pieces
¾     lb. sausage links
1       cup fresh parsley, chopped
½     cup white wine
4       Tbsp. garlic, minced (about 8 cloves)
2       Tbsp. lemon juice
2       bay leaves
2       tsp. paprika
1       tsp. salt
1       tsp. black pepper
Olive oil

A Spanish classic, this recipe isn’t very difficult and tastes fantastic.  Unfortunately, I haven’t found a good seafood substitute, so instead we’ll use vegan chicken and sausage.  Spanish rice (the yellow rice with saffron; I like to use Vigo brand) is just delicious, and I prefer spicy Italian sausage to give this a little kick (but feel free to use your favorite).  For the white wine, I just use whatever I have on-hand (usually a chardonnay).

Total time:  1½ to 2 hours

At the time of writing this, the only beef substitute I’ve found is for ground beef.  So, instead of beef chunks we will use mushrooms in this recipe.  This is also one of those recipes where you look at the list of ingredients and think, “wow, this sounds terrible…”.  But trust me, it all comes together amazingly!  Mushrooms cook down, so they will get smaller (don’t freak out by the amount of mushrooms!).  Feel free to use your favorite pasta; I typically go with a rotini or penne.

Total time:  45 – 60 minutes

This is an old family recipe that I updated to be vegan.  And it’s just as good!  The meatloaf itself is pretty easy and doesn’t take long, but I would very much recommend mashed potatoes to go with it (which can take a while) and maybe even a green bean casserole.  The casserole you could easily make beforehand and refrigerate, if you’d like.

Total time:  about 1 hour

24     oz. green beans (about 4 cups), frozen
½     cup milk
6       oz. French fried onions
6       oz. bacon
1       yellow onion, diced small
1       Tbsp. garlic, minced (about 2 cloves)
1       tsp. black pepper
1       Mushroom Gravy, minus the rosemary and sage
Olive oil

Whether it’s Thanksgiving time or just a random Saturday, this casserole might just be the main event.  All the flavor and aroma, but vegan.  Thankfully French onions are already vegan, because those are my favorite part!  We will use the Mushroom Gravy, but leave out a couple of the spices so they don’t dominate.  You can make the gravy prior to help save time.

Total time:  1 to 1½ hours (not counting the Gravy)

½    med. white onion, diced small
4      oz. baby bella mushrooms, destemmed and diced small
2      cups vegetable broth
4      Tbsp. all purpose flour
1      tsp. dry thyme
1      tsp. dry rosemary
1      tsp. dry sage
½    tsp. salt
½    tsp. black pepper
Olive oil

A Cajun treat!  In a lot of regions, it can be difficult to find fresh okra.  If you’re lucky enough to have them available, fantastic!  If not, hopefully you can find them in the frozen aisle.  Or you can ignore that particular ingredient and still make a wonderful dish reminiscent of New Orleans.  I prefer bratwurst in this recipe, but you can also use spicy Italian or even add 1 tsp of red pepper flakes if you want to spice things up.  As-is, I would call this medium spice.

Total time:  1 to 1½ hours

•  Heat a large pan or flat-top skillet over medium heat.  We want it to be hot as soon as we are ready.  You also want as large of a pan as you have so you can get multiple bread slices and not have to cook them one at a time.

•  In a small blender (I like to use a Bullet), blend the flaxseed and water until it’s gooey (around 30 seconds).

•  In a bowl, add all ingredients (except the bread), including the flaxseed, and whisk well.

•  The flaxseed will really want to stick to the pan/skillet, even my non-stick skillet, so I recommend spreading a little butter on the pan.  But this is optional.

•  Dip a bread slice into the batter, coating both sides well.  Allow the excess to drip off for a few seconds.

•  Place the bread slice on the pan/skillet.  Repeat for as many slices as will fit on your pan/skillet.

•  Let the slices cook for 2 – 3 minutes, then flip.  If your slices aren’t golden brown, then make a note to let them cook on each side for an extra minute or two.

•  Repeat until either all the bread or all the batter is used.

1½   cups milk
1       cup water
6       Tbsp. flax seed
2       tsp. vanilla extract
2       tsp. cinnamon
1       loaf bread

Toppings:  Syrup, fruit, nuts…  get creative!

Note:  If using a cinnamon bread, leave out the cinnamon above

The issue with usual French toast is the egg.  Here, we will use a flaxseed mixture to mimic the gooey-ness of a beaten egg, which is what helps coat the bread slices.

You can use your favorite bread (or whatever you happen to have available) here, but in my opinion the best breads to use are Challah, Brioche, or a cinnamon raison bread (just check to make sure the bread is vegan; not all are).  Of course there are whole wheat and low carb options, too, if that’s more your flavor.  If you’re using cinnamon bread, then you can skip the cinnamon in the ingredients.  This should make 12-15 slices of toast, depending on how big the bread slices are.

Total time:  20 – 30 minutes

Tzatziki
1      cucumber, peeled and diced small
1      small red onion, diced small
4      Roma tomatoes, diced
2      cups plain yogurt (or unsweetened vanilla)
3      Tbsp. olive oil
4      Tbsp. fresh mint (about 2 Tbsp. dry, but fresh is much better)
2      Tbsp. lemon juice
2      Tbsp. garlic, mined (about 4 cloves)
1      tsp. salt

Gyro
2      lbs. seitan chunks
2      Tbsp. garlic, minced (about 4 cloves)
2      Tbsp. cumin
2      Tbsp. dry oregano

•  In a medium bowl with lid, mix all the tzatziki ingredients together.  You can leave the cucumber, red onion, and tomato separate if you’d like.  Cover and refrigerate until needed.

•  In a large skillet or wok, add the seitan and garlic.  We only need to warm the seitan through.

•  Once the seitan is warmed through, sprinkle 1 Tbsp. of the cumin and 1 Tbsp. of the oregano on top.  Mix well.

•  Next sprinkle another 1 Tbsp. of cumin and oregano.  Mix well again to make sure all the seitan is coated.

•  Now do a taste-test of a piece of seitan.  Do you think there is enough cumin and oregano?  I personally think so, but you can add more if you want more flavor.

•  To plate, top a piece of naan or fill a pita with some seitan.  Top with the tzatziki (and the tomatoes, cucumber, and red onion, if left separate).

Oh yeah, you read that right.  Gyros.  Vegan Gyros.  You’re welcome.  I like to use seitan chunks for this recipe because they are fairly close to lamb.  You can also use chicken if you prefer or if you can’t find seitan.  I also like to add the cucumber, onion, and tomato directly to the tzatziki, but you can keep them separate and add individually to the wrap if you’d like.  I personally use naan bread because the pitas at my grocery store are always dry and brittle, meaning they break when eating.

Total time:  30 – 45 minutes

36    oz. ground beef
3      Tbsp. garlic, minced (about 6 cloves)
1      Tbsp. Worcestershire sauce
2      tsp. salt
2      tsp. black pepper
Vegan cheese slices
Tomatoes, sliced
Green leaf lettuce
Red or white onion
Condiments
Hamburger buns

Just a classic that I know a lot of people who transition to vegan diets will crave initially.  And the taste is pretty spot-on using Impossible beef.  Like other recipes, though, the vegan cheese probably won’t have time to melt on the grill; you can throw the patties in the microwave very briefly to help (like 10 seconds).  I also, at the time of writing this, do NOT recommend any cheddar cheeses out there; they are just not good.  I go with provolone or gouda, myself.

This should make about 6 large burgers or 8 smaller ones, depending on who you are feeding.

Total time:  20 – 30 minutes

NOTE:  A lot of restaurants these days are offering vegan burgers.  One of my favorites is Red Robin, which has a lot of locations across the U.S.

Hollandaise
½    cup almonds
1      cup milk
4      Tbsp. butter, melted
2      Tbsp. nutritional yeast
2      Tbsp. white wine vinegar
2      Tbsp. lemon juice
½     tsp. salt
½     tsp. paprika
¼     tsp. garlic powder
¼     tsp. white pepper
⅛     tsp. turmeric

Benedict
6       English muffins
3-4   large tomatoes, sliced into 12 slices
10     oz. fresh spinach
12     oz. bacon
16     oz. extra firm tofu
1       Tbsp. garlic, minced (about 2 cloves)
Paprika
Olive oil
Kala namak

Ok, so not exactly “egg”, but something very close!  There is an Indian spice called kala namak that literally tastes exactly like egg.  You probably won’t find it in your grocery store, but it’s easy enough to find online.  Kala namak sprinkled on top of tofu, which has the consistency of egg, is ridiculously close!

Total time:  1 to 1½ hours

I know it’s weird to have this as a Basic, but we will actually use this recipe quite a few times in other recipes, like soups, to help thicken.  It is rich, aromatic, and even my non-vegan family loves to put it on Thanksgiving turkey and Mashed Potatoes!

Total time:  20 – 30 minutes

1      large red onion, diced
6      Roma tomatoes, diced
2      15 oz. cans cannellini beans, drained and rinsed
1      cup fresh basil, minced (do not use dry)
2      Tbsp. garlic, minced (about 4 cloves)
4      Tbsp. lemon juice
1      Tbsp. salt
1      Tbsp. black pepper
Romaine lettuce
Burrito tortillas

Topping:  I highly recommend some feta cheese crumbles.  It really pulls everything together.

•  In a large bowl, combine all ingredients (except the Romaine and tortillas) and mix well.

•  To serve, place the Romaine on top of the tortilla, then spoon the white bean mixture on top of the lettuce and finish with some feta cheese.

6       Roma tomatoes, diced
2       cups scallions, diced
½     cup bulgur, rinsed
¼     cup lemon juice
16     oz. extra firm tofu
¼     cup olive oil
1½   cups fresh parsley, minced
½     cup fresh mint, minced
3       bell peppers, diced
2       Tbsp. garlic, minced (about 4 cloves)
2       tsp. salt
2       tsp. black pepper
¼     tsp. cayenne pepper
Pita, naan, or tortillas

Optional:  Romaine lettuce

Topping:  I highly recommend some feta cheese crumbles.  It really pulls everything together.

I love wraps in the summertime.  They are usually light, refreshing, and so easy to make.  This one is no exception.

Total time:  10 – 15 minutes

Very easy to make, incredibly healthy, and a wonderful summer meal to eat outside with a group.  I recommend eating this with pita or naan bread (tortillas work too), but feel free to get creative and find your favorite.  The time is a little extended because we want the tabbouleh to sit for an hour or two to allow all the flavors to mingle and the bulgur to absorb some of the juices.

Total time:  1½ – 2 hours

•  Unless you have a 12+ cup food processor, split the ingredients in half to do 2 batches.

•  Place half of all ingredients (except the Romaine and tortillas) into the food processor.  Process on low for only around 10 seconds.  We want it to be pretty chunky, but we also want it to be well mixed.

•  Transfer to a bowl and repeat with the 2nd half of the ingredients.

•  Combine both batches in the bowl and do some quick mixing, just to make sure.

•  Place one or two Romaine leaves on a tortilla.  Use a spoon to transfer some of the chickpea mixture on top of the lettuce.  Wrap tight.

2       15 oz. cans chickpeas, drained and rinsed
2       apples, cored and rough chopped
½     cup peanut butter
1       cup scallions, chopped
½     sweet onion, rough chopped
1       celery rib, rough chopped
1       carrot, peeled and rough chopped
1       cup dry cranberries
⅔     cup raw cashews
1       tsp. cumin
3       tsp. curry powder
2       tsp. dry lemon peel
4       Tbsp. Everything Spice
Romaine Lettuce
Burrito tortillas

Ok, I know these don’t look like much.  But trust me – these are absolutely packed with flavor and nutrients!

The most difficult part of this recipe is getting everything to fit in your food processor!  I actually have to do two separate batches in my 10 cup processor.  But otherwise, this is very easy to make and incredibly delicious and healthy.  I usually use Honeycrisp apples, but feel free to use your favorite.

Total time:  20 – 30 minutes

2½-3   lbs. chicken pieces
6       Roma tomatoes, diced
1       red onion, diced
2       Tbsp. lime juice
1       Tbsp. dry oregano
1       Tbsp. dry thyme
2       bottles dressing
2       heads Romaine lettuce
Croutons
Burrito tortillas

Optional:  12 oz. of bacon

Light, nutritious, and easy to make, this recipe’s success really depends on finding a good vegan Caesar dressing.  I happen to have a Kroger nearby, and the best Caesar dressing I’ve found so far is the Kroger brand Simple Truth Plant-Based Caesar Dressing.  If you don’t have a Kroger nearby, then try experimenting with what you have available or you can order some online.

Total time:  20 – 30 minutes

•  In a large skillet or pan, cook the chicken pieces until they are heated through (you can use a little oil if you want, but you don’t need to).

•  Add the lime juice, oregano, and thyme to the chicken pieces, mix well, and continue to cook for another 2-3 minutes, mixing periodically.

•  To serve, place the lettuce, chicken, tomatoes, onions, and croutons in a tortilla.  Add the bacon, too, if using.

•  Drizzle the dressing on top and wrap tight.

Light, flavorful, and very healthy.  Leeks are really delicious but also have a nasty habit of getting dirt lodged inside of them.  Make sure to peel the outermost layer and still give them a good cleaning (the last thing you want is gritty soup).  You can use whatever white wine you have available, but my go-to is a chardonnay.  Serve with croutons on top for an added crunch and/or fresh baked bread for dipping.

Total time:  2 – 2½ hours

4       cups vegetable broth
1       yellow onions, diced
2       9 oz. packages tortellini
1½   lbs. ground sausage
2       carrots, peeled and diced
1       zucchini, peeled and diced
2       15 oz. cans tomato sauce
2       15 oz. cans fire roasted diced tomatoes
2       Tbsp. garlic, minced (about 4 cloves)
4       Tbsp. fresh oregano (or 2 Tbsp. dry)
4       Tbsp. fresh parsley (or 2 Tbsp. dry)
2       Tbsp. fresh basil (or 1 Tbsp. dry)
Olive oil

Variation:  You can substitute the ground sausage for sausage links (bratwurst or Italian).  Just grill, slice, and add to the soup.  This helps add a little grill flavor that goes well with the fire roasted tomato.

A family recipe, this soup is one of those soul-warming meals that isn’t too heavy but still satisfying.  The packages of tortellini I use are 9 oz. each, so I like to do one cheese and one spinach.  You can also use ravioli, if you want, but it’s a bit more effort to eat because you’ll need to cut the ravioli with a spoon as you eat from a bowl (tortellini are already spoon-size, so no cutting necessary).  There is a long simmer time, so plan accordingly!

Total time:  3 – 3½ hours

8      cups vegetable broth
2      yellow onions, diced
4      celery ribs, diced
1      6 oz. can tomato paste
3      15 oz. cans fire roasted diced tomatoes
3      15 oz. cans white beans
4      Tbsp. garlic, minced (about 8 cloves)
1      lb. pasta
2      Tbsp. sugar
2      tsp. paprika
2      tsp. cumin
2      tsp. salt
1      tsp. black pepper
Olive oil

Toppings:  Parmesan cheese or some croutons if you want a little crunch.

Hearty and delicious, this soup warms the soul on a cold day.  I like to add pasta to my soup, but if you’re watching carbs feel free to leave that out.  If using pasta, smaller pastas work best to keep everything bite-sized.  You can also substitute your favorite beans.  I like to use cannellini, white navy, and butter beans.

Total time:  1 – 1½ hours

6       cups vegetable broth
2       yellow onions, diced
3-3½  lbs. sweet potatoes, peeled and diced
2       celery ribs, diced
½     cup fresh cilantro, chopped
2       Tbsp. garlic, minced (about 4 cloves)
2       tsp. grated ginger
1       Tbsp. ground coriander
1½   Tbsp. Thai red chili paste
3       Tbsp. lime juice
1       tsp. salt
½     tsp. black pepper
Olive oil

A little sweet, a little spicy, and perfectly balanced.  I usually serve this with some fresh, homemade bread.  You can also add in a diced jalapeno or put in some extra chili paste if you want a bit more heat.  With the 1½ Tbsp of chili paste, this is what I would call medium heat, so plan accordingly.

Total time:  1½ – 2 hours

The main ingredient that keeps pizza from being vegan is, of course, the cheese.  Pizza dough and sauce is vegan already.  You can buy dough from the store, but I personally prefer to make my own dough with a bread maker (I actually make whole wheat dough).

For the sauce, I like to buy Classico in the 14 oz. jar.  I only use half of the jar per pizza (I usually make medium sized pizzas), but if you like a sauce-heavy pie, then feel free to slather it on.

Then there is the cheese.  So far, I’ve found that the Violife shredded mozzarella is the best, but other brands are very close.  Your pizza will probably be done cooking before the cheese has a chance to melt, just to set expectations.  What I do is place the pizza under the oven broiler (6 or so inches below) for a couple minutes, which helps melt the cheese.

For the toppings, feel free to use what you like!  I have yet to find a vegan pepperoni that is edible, unfortunately…  I’ve included some of my favorite toppings in the ingredients.

When it comes to cooking, I use my wood pellet smoker (it’s basically a wood-fired oven).  But you could use a grill or oven as well.

Total time:  20 – 30 minutes per pizza (not counting making the dough)

NOTE:  if you are just looking to order a pizza, MOD Pizza (lots of locations across the U.S.) actually makes really delicious vegan pizza.  Highly recommend.

This one will warm you up on a cold day.  I very much recommend some homemade bread or cornbread on the side, especially if you are sensitive to spice.  You can also add some tortilla strips on top when serving to add a little crunch.  Feel free to add more/remove the spicy ingredients (jalapeno, chili powder) to achieve your desired level of spiciness.  In my opinion, this soup is medium as-is.

Total time:  1½ to 2 hours

1        sweet or yellow onion, diced
2        carrots, peeled and diced
1½     lbs. golden potatoes, diced
1        rutabaga, peeled and diced
1        turnip, peeled and diced
2        large parsnips, peeled and diced
½      cup fresh parsley, chopped (not dry)
3        celery ribs, diced
1        green bell pepper, diced
3        Tbsp. garlic, minced (about 6 cloves)
2        bay leaves
1        6 oz. can tomato paste
1        cup dry red lentils
4        cups vegetable broth
4        cups water
¼      cup soy sauce
1        Tbsp. dry oregano
1        tsp. salt
1        tsp. black pepper
1        16 oz. package of biscuit dough
Olive oil

I LOVE this recipe.  Absolutely delicious and feels like home.  I do highly recommend a large, 8+ quart slow cooker for this recipe.  This will fill up my 8-quart cooker.  If you don’t have one, or if you have a smaller one, then you can halve the recipe or cook this in a large pot (just make sure to stir occasionally).  This also takes all afternoon, so plan accordingly!  You can make the bacon and gravy the day prior, if you’d like, and just refrigerate until needed to save a little effort day-of.

Total time:  7 hours (slow cooker) or 4 hours (pot)

1       yellow onion, diced
3       carrots, peeled and diced
6       cups vegetable broth
2       celery ribs, diced
3       Tbsp. nutritional yeast
2       bay leaves
3       tsp. fresh thyme, minced (about 1½ tsp. dry)
2       cups water
1½    lbs. chicken
3       Tbsp. fresh parsley (about 1½ Tbsp. dry)
1       lb. pasta
2       Tbsp. garlic, minced (about 4 cloves)
1       tsp. salt
1       tsp. black pepper
Olive oil

Don’t want the chicken?  Substitute in 2 – 15oz. cans of cannellini beans.

All the down-home flavors but vegan.  Guaranteed to warm you up on a cold day.  For the pasta, try something smaller, like a fusilli, orecchiette, or even an orzo; the idea is to be able to get everything together in one spoonful.

9       cups vegetable broth
2       red onions, diced small
3       Tbsp. garlic, minced (about 6 cloves)
2       sweet potatoes, peeled and diced
4-5    cups kale, destemmed and chopped
20     oz. chicken
3       bay leaves
1       tsp. red pepper flakes
2       tsp. white miso
3       Tbsp. nutritional yeast
3       Tbsp. fresh parsley (about 1½ Tbsp. dry)
1       Tbsp. fresh oregano (about 1 tsp. dry)
3       tsp. Everything Spice
Olive oil

Don’t want the chicken?  Substitute in 2 – 15 oz. cans of cannellini beans.

I don’t like kale, so it’s a little strange that I do actually like this soup.  The kale doesn’t dominate this soup; the flavors of the red onion and sweet potato help to mellow the kale and create balanced flavor.  Feel free to add more red pepper flakes (or less) depending on your spice preference.  One bunch of kale usually winds up being about 4 cups for me.  I also recommend some fresh-baked bread for dipping!

Total time:  about 1½ hours

Remarkably delicious and nutritious, this soup is the fall season in a bowl.  I would recommend some homemade bread for dipping, as well, or maybe a side of stuffing.  I also enjoy putting come croutons or chickpea croutons on top for a little crunch.  Peeling the squash takes some effort because you can’t use a normal peeler.  I use a sharp knife and CAREFULLY peel away small strips.  To de-seed, treat the inside of the squash like a pumpkin (they are basically the same) and scrape out the seeds.

Total time:  2½ to 3 hours

•  In a pan, brown the beef and add the taco seasoning.

•  Place the lettuce in a large bowl and add the tomatoes and spicy ranch dressing.  Mix everything together well.

•  Dish the salad into a bowl or tortilla bowl.  Top with the beef and any other toppings.

Super easy to make and sure to please.  I prefer spicy ranch, but you can use regular ranch if you’d like and add in a little of your favorite salsa.  Really, you can add whatever you’d like, such as sliced jalapenos, diced avocado, tortilla strips, and more.  This is so versatile.

Total time:  30 – 40 minutes

A different take on enchiladas with all the same flavor.  This recipe can take a little while to make, but it’s worth the effort if you have the time.  This does come fairly close to filling my 8-cup blender, so if you have a smaller one you may want to blend in batches.  You can also make the Queso a day or two in advanced and refrigerate, if you’d like (which I highly recommend to help reduce the effort the day-of).

Total time:  1½ to 2 hours

1       Queso recipe
3       15 oz. cans fire-roasted diced tomatoes
2       medium yellow onions, one diced and one rough chopped
3       bell peppers, diced
12     oz. ground beef
1       15 oz. can black beans
1       15 oz. can pinto beans
1       4 oz. can green chiles, diced
3       Tbsp. garlic (about 6 cloves)
2       tsp. salt
3       Tbsp. chili powder
3       tsp. cumin
3       tsp. dry oregano
¼     cup maple syrup
2       cups shredded cheese
18     corn tortillas

Optional Topping:   Sour cream, chopped scallions, avocado slices, jalapeno slices, and your favorite salsa.