Grain Free Vegan Kitchen

1c cider vinegar 1/4c fresh lemon juice 1/2c fresh orange juice 1c sugar 1 1/2T onion salt 1T fresh garlic, minced 1/2T whole thyme 1/4T rosemary, crushed 1/4T sweet basil 1/4T capers, with juice 1/4t dill seeds Place ingredients in a jar and shake to dissolve sugar. Add about 1" of vegetable oil.

Tofu 1/2T oil 1/2 medium onion, chopped 1/2T gingerroot, grated 1/2 cloves garlic, minced 1/4t curry powder 1/2c hot water 1/2c peanut butter 2T tamari 2T lime juice 1/2T sesame oil 1/2T chili powder blend 1/2c honey Vegetables of choice, such as: sweet onion, carrots, broccoli, cabbage, zucchini Drain, press, and cut tofu into large cubes. Bake on a parchment lined pan at 350 degrees while preparing the rest of the dish. Saute onions, garlic, and ginger over medium heat until onions are soft and slightly brown. Add curry and continue to saute for a few minutes. Mix remaining ingredients in separate bowl until smooth. Add to onion mixture. Heat just to a simmer. Meanwhile, steam vegetables until tender. Combine vegetables and baked tofu. Top with peanut sauce.

Tofu: 7 firm or extra-firm tofu 1t sesame oil 2t tamari 1T tapioca starch 7oz bean thread noodles 2c broccoli florets 1 red bell pepper, thinly sliced 1 carrot, thinly sliced 2 cloves garlic, minced 3 green onions, cut into rings 1" fresh ginger chopped cilantro chopped roasted peanuts bean sprouts Sauce: 4T tamari 2T fresh lime juice 2T rice vinegar 2T smooth peanut butter 1T sambal olek, sriracha, or other chili paste 1/2t ground ginger 2t brown sugar 1T tamarind paste pepper Preheat oven to 350 F. Start by making the oven-baked tofu. Cut the tofu into cubes. Place them in a bowl and add the sesame oil and the soy sauce. Stir well. Then carefully make sure the cubes are dusted with tapioca starch. Line a baking sheet with parchment paper and place tofu cubes on top. Bake for 25mins, tossing halfway. Cook the noodles according to package directions.   Heat some oil in a large, skillet or wok. Add the garlic, green onions, ginger, and chili and cool for 2-3mins.   Add the broc...

1lb mixed baby or fingerling potatoes 2T olive oil 1/4c broth 1T honey 1/4c dijon mustard 1t garlic powder 1t onion powder 1/2t oregano 1/2t paprika salt pepper Par-boil the baby potatoes in salted water until tender when pierced with a fork. Heat 1T of olive oil, dijon mustard, honey, broth, and seasonings to the potatoes and cook on medium-high heat until the sauce thickens and forms a sticky glaze. Garnish with chives, if desired, and serve immediately. By Christina Cherrier at Eat Well 101:  https://www.eatwell101.com/honey-mustard-potatoes-recipe

1 medium zucchini 2T tahini 1 clove garlic juice of 1/2 lemon 1/8t salt dash of curry powder Blend well then serve over romaine lettuce, tomatoes, cucumber, and kalamata olives.

1c yellow split peas 2c water 3T olive oil 1 yellow onion, diced 1c sliced carrot 1c sliced celery 16oz baby bella mushrooms, halved 6 cloves garlic, thinly sliced 2t thyme 1t oregano 1/2t sage 1/3c balsamic vinegar 2T soy sauce 16oz baby yellow potatoes, halved 14 1/2oz can of tomato sauce 3c vegetable broth 2 bay leaves salt pepper instant potatoes Bring yellow peas and water to a boil, then simmer for about 20 minutes, until soft. Heat oil in a large pot over medium heat. Add onion, carrot, and celery along with a couple of pinches of salt and pepper. Cook, stirring occasionally for 8mins. Add mushrooms, garlic, thyme, oregano, sage, and a couple of pinches of salt and pepper. Cook, stirring frequently, for 4-5mins.   Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the bits off the bottom.   Add potatoes, cooked peas, tomato sauce, broth, and bay leaves, along with a couple of pinches of salt and pepper. Bring to a simmer over medium-high heat, stirring ...

4lbs yukon gold potatoes 1T olive oil or vegan butter 1 large onion, thinly sliced 4 large garlic cloves, minced   Sauce: 1 1/2c raw cashews, soaked in hot water for 5mins 2c vegetable broth 2c unsweetened non-dairy milk (something other than coconut)   1/2c nutritional yeast 1 1/2t salt Peel the potatoes, and slice them into 1/8" rounds. Preheat the oven to 400 F and lightly grease a 9x13" baking dish. Set aside. Drain the cashews. In a high powered blender (like Vitamix), add all the sauce ingredients and blend on high for a few minutes until very smooth. Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and saute for 3-4mins, until translucent. Now add the garlic to the pan and cook, stirring occasionally for another minute. Turn off heat and set aside. Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce. Layer the rest of the pota...

Potatoes: 1 1/2lbs potatoes 1 1/2T olive oil 1/2t salt 1/3t pepper 1/2T taco seasoning 1/2T oregano Green beans: 1lb green beans 1/2T olive oil 4 cloves garlic, minced 1/4t salt Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well. Transfer the potatoes to a large baking sheet and spread them out evenly so they don't touch. Bake at 400 F for 15mins. Meanwhile, add the green beans to the same mixing bowl (no need to wash it). Add the olive oil, garlic, and salt. Stir everything together. Remove the potatoes from the oven and add the green beans. Mix everything gently. Now return the baking sheet to the oven and bake for another 20-30mins, or until the beans and potatoes are cooked through. Serve. Recipe by Tania Sheff at Eat Something Vegan:  https://eatsomethingvegan.com/potatoes-and-green-beans/

Gremolata: 1 cup fresh mint 1 cup parsley 1 cup coriander 2 cloves garlic 1/2t red chili flakes pinch of salt dash of black pepper 1/2t lime zest 1/2t fresh lime juice 1t rice vinegar 1/4 cup extra virgin olive oil Tahini Dressing : 2T tahini 1/4t cumin powder 1/2t lemon juice 1/2t light agave salt & pepper 1/4-1/2 cup room temp water   1lb baby carrots vegetable oil 1 tbsp toasted pine nuts Combine all gremolata ingredients together in a bowl and set aside. Combine all tahini dressing ingredients together and whisk until smooth. Set aside. Add vegetable oil to a large nonstick skillet to coat and set over medium heat. Once hot, add in the carrots, cover and cook for 5 mins. Flip and cook another 5 mins. To serve, layer the gremolata, add on the carrots, drizzle on the tahini dressing, top with more gremolata and the pine nuts. Adapted from a recipe by Priyanka Naik.

20oz mixed mushrooms, cleaned and sliced 2 large leeks or 3 small-medium leeks, cleaned and thinly sliced 3-4T olive oil, divided 6 cloves garlic, divided 1t dried thyme, divided salt 1 1/2c cups vegetable broth 2T soy sauce 1T vegan Worcestershire sauce 2-3t potato starch 1/2 dry white wine 13 1/2oz can of full-fat coconut milk 2T tahini 2T nutritional yeast 1t paprika 1/2t Dijon or coarse-grain mustard 1/4c fresh dill, chopped pepper Heat a large saute pan with deep sides over medium-high heat and add 1-1 1/2T of olive oil. Once the oil is heated, add half of the leeks and mushrooms. Cook for 8-10mins until mushrooms are nicely browned, stirring occasionally but not too frequently. Reduce the heat to medium and add half of the garlic, half of the thyme, and 1/4t salt. Cook for 2-4mins, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt. While the...

6c vegetable stock 8oz baby bella mushrooms, sliced 4 cloves garlic, minced 2 medium carrots, diced 2 stalks celery, diced 1 large sweet potato, peeled and diced 1 small white onion, peeled and diced 1 bay leaf 1 1/2T old bay seasoning 14oz can unsweetened coconut milk 2 large handfuls of kale, roughly chopped with thick stems removed. salt pepper   Combine vegetable stock, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and old bay seasoning in the bowl of a large slow cooker. Stir briefly to combine then place the lid on the slow cooker.   Cook on high for 1-2 hours.   Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with with salt and pepper as needed. Stovetop Method : Bring to a boil and then simmer for 30-40 minutes before adding coconut milk and kale. Adapted from a recipe by Ali Martin at Gimme Some Oven:  https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/

2T soy sauce 6c zucchini noodles 2T honey 1T potato or tapioca starch 1T apple cider vinegar zest of 1 orange 1/4t red pepper flakes 2T olive oil, divided 2T sesame oil, divided 1/2t salt 3/4t pepper 1 1/4lb portabello, cut into 1/2" strips 11oz can mandarin oranges, drained In a small bowl, whisk together soy sauce, honey, starch, vinegar, orange zest, and red pepper flakes. Set aside. In a large nonstick skillet, heat 1T olive oil and 1T sesame oil over high heat. Add zucchini noodles and stir fry until desired tenderness and edges begin to turn brown. Salt and pepper lightly, if desired. Remove noodles from skillet and set aside. Sprinkle mushrooms with salt and pepper, then add to hot skillet. Cook until browned, about 2-3mins. Then flip and cook another 2-3mins. Drizzle soy sauce mixture and cook until thickened. Gently stir in oranges. Serve over reserved zucchini noodles.

Shortbread: 2 1/2c almond flour 1/2c tapioca flour 4T maple syrup 1/3c coconut oil Filling: 3T potato or tapioca starch 3T water 1/3c coconut oil 1/4c maple syrup 1/2c brown sugar 3T almond butter 1t vanilla extract 1t cinnamon 1/4t salt, optional 1 heaping cup roughly chopped pecans Preheat the oven to 365 F and line an 8-inch square baking pan with parchment paper so it sticks out over the edges of the pan on at least two sides (this will help you lift the bars from the pan after baking).  Add all the ingredients for the shortbread base to a bowl and mix until you get a soft dough. Place the dough in the prepared pan and press down firmly with your hands until you have an even layer. Poke approximately 15-20m evenly spaced out holes in the crust using a fork. Bake the crust for 13-15mins, then remove from the oven and set aside. While the crust is baking, begin preparing the pecan filling. In a small bowl, mix the cornstarch and water into a paste and set aside. Add the rest of t...

1/2c coconut cream 1c canned pumpkin puree (not pumpkin pie filling, just plain cooked pureed pumpkin)  2T maple syrup 1 1/2t pumpkin pie spice or equivalent Add all ingredients to a mixing bowl and mix until completely smooth. Divide into two jars, dishes, or other serving container. Place in the fridge for a few hours to firm. Serve on its own or top with coconut whipped cream or dairy-free vanilla yogurt and, if desired, crumpled dates and pecans. Recipe by Deryn Macey at Running on Real Food:  https://runningonrealfood.com/pumpkin-mousse/

Filling: 2oz dried porcini mushrooms (dried shiitaki works in a pinch, but are tougher)  2 medium onions, diced 1/4lb (1 stick), vegan butter 1pkg fresh mushrooms, minced (I use my food processor with S-blade) 1t pepper 1/2t salt 1/4c instant potato flakes juice of 1/2 lemon   Potato Cakes: 2 1/2lb potatoes, peeled and diced 3/4 cup potato starch, plus additional for dusting 2T Ener-G Egg Replacer salt and pepper to taste vegetable oil for frying  Cover dried mushrooms with boiling water and allow to sit until softened, then drain and chop. Meanwhile, fry onions in vegan butter until soft. Add minced fresh mushrooms. Cook down until dry (as dry as possible--it takes a while). Stir in remaining ingredients. Set aside (can be made in advance and stored in the refrigerator--bring to room temperature before stuffing into patties). Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30mi...

1 medium cauliflower, quartered, cored and cut into 1-inch florets 2c (1 pint) Brussels sprouts, halved lengthwise 3T olive oil juice of 1/2 lemon 3 large cloves garlic, minced 1 1/2t chopped fresh rosemary or 1/2t dried, crumbled 1/4t pepper 3/4t salt In a large bowl, combine cauliflower and Brussels sprouts. Drizzle oil and lemon juice on top. Add garlic, rosemary and pepper and toss well. Cover tightly. Refrigerate overnight. Preheat oven to 450. Spread vegetables in single layer on large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown at edges, 15-20 minutes. Serve hot or at room temperature.

2c water 2T ketchup 2T tamari 2t Marmite 2t Kitchen Bouquet vegetable oil potato or tapioca starch Combine water, ketchup, tamari, Marmite, and Kitchen Bouquet. Set aside. In a frying pan, heat a small amount of vegetable oil. Add a small amount of starch and stir until thickened. Whisk in broth mixture a little bit at a time to make a paste, then thin to desired consistency. Blend if necessary to eliminate lumps. Based on a recipe by Bryanna Clark Grogan in The (Almost) No Fat Cookbook .

3 lbs russet potatoes, peeled and cut into chunks 1 lb frozen chopped kale, thawed and cooked according to package directions 2c leeks or green onions, minced vegetable oil 1c or less soy milk salt and pepper to taste Boil potatoes in water until tender, but not mushy. Meanwhile, fry leeks or green onions in a small amount of oil until tender. When potatoes are done, drain and mash, adding soymilk as necessary to achieve desired consistency. Mix in kale and leeks or green onions. Salt and pepper to taste. Top with Marmite Gravy , if desired.

New potatoes, scrubbed and cubed Broccoli or asparagus Mixed greens (optional, see note below) Dressing: 1 lg garlic clove 3T lemon juice 1/2t salt 1/3c olive oil 1t oregano 1/2 t thyme 2T vegan mayonaise Steam potatoes and vegetables. Prepare dressing. Place mixed greens in a bowl. Top with warm potatoes and vegetables. Drizzle with salad dressing. Note:  Another option is to serve "potato salad" style by mixing potatoes, broccoli or asparagus, and dressing, and omitting greens.

Mushroom Stuffed Potato Cakes Roasted Cauliflower & Brussels Charred Carrots w/Gremolata and Tahini Sauce Green Salad with Mandarin Oranges, Dried Cranberries, Roasted Cashews, and the World's Best Vinaigrette Pumpkin Mousse Pecan Pie Tarts  

1 pkg tofu 1 onion, diced 1" ginger, minced vegetable oil Assorted chopped vegetables, such as: carrots broccoli zucchini mushrooms Bok choy bean sprouts Cashews Vegetarian oyster, mushroom, or stir-fry sauce [may contain wheat] Sugar, white or brown Gluten free Tamari Ground ginger, optional Press tofu to remove excess moisture, then cut into cubes. Broil tofu cubes while preparing the remaining ingredients, stirring occasionally. Heat vegetable oil in a large pan or wok.  Stir fry onion and garlic until soft. Add vegetables in order of density. For example. add carrots and broccoli and cook to soften, then add  zucchini and mushrooms, followed by bok choy and bean sprouts. When vegetables are nearly done, add tofu, cashews, sauce, a sprinkle of sugar, and tamari to taste. Adjust seasonings as necessary, including ground ginger, if desired.

8 carrots 4 apples 2in ginger Run through juicer. From Living Food Recipe Book by Dan McDonald.

Ginger Beet Leftover Creamy Gnocchi Soup Fuji apple Pumpkin cookie (still perfecting recipe) Cindy's Kitchen brand Vegan Avocado Ranch dip with Kettle chips AHA brand soda water, Watermelon Lime flavor Life happened and I have been unable to continue the food diary. Still going strong on this way of eating, however. Feeling great.

Ginger Beet Juice Banana Peach Smoothie Hashbrown patties Kiwi Caramelized Onion Quiche with Potato crust (not good, won't be posting recipe) Clementines

Fat Flush Leftover Caponata with Roasted Potatoes La Croix brand soda water, Blackberry Cucumber flavor Creamy Gnocchi Soup Vegan Pumpkin cookies (still perfecting recipe)

Olive oil 1 onion, diced 1c carrot, sliced 1c celery, sliced 1c parsnip, sliced 2t thyme 1t oregano 1t sage  1t vegetable broth 1 can coconut milk 1pkg frozen cauliflower gnocchi (Trader Joe's) 2c chopped kale salt & pepper In a large pot, fry vegetables in a bit of olive oil until soft. Add spices and fry for a few additional minutes. Add vegetable broth and coconut milk and bring to a boil. Add gnocchi, kale, and a dash of salt & pepper. Cook for 10 minutes.

Russet potatoes garlic cloves, approximately 2 cloves per large potato olive oil salt pepper Scrub potatoes and remove blemishes. Cut into chunks. Peel garlic cloves. Place potato chunks and garlic in casserole dish and drizzle with olive oil. Sprinkle with salt and paper and cover with aluminum foil. Bake at 425 until potatoes are soft and can be pierced with a fork. Remove foil and broil for approximately 10 minutes until potatoes and garlic are nice and brown. Stir and broil for a few minutes so that there is more browning.

1 1/2c spaghetti sauce 2T olive oil 1 medium onion, chopped 1 medium bell pepper, seeded and chopped 1 medium eggplant (about 1lb), unpeeled, cubed 1/2c celery, chopped 8-10 black olives, halved and quartered 2T capers 2T sugar 2T vinegar Place all ingredients in order listed in a deep saucepan and cook over low heat about 30 minutes. Recipe by Theresa Kempker, as published in Vegetarian Times , September 2003.

Fat Flush Banana Peach Smoothie   Leftover Zucchini No-Crab Cakes Burger King french fries with ketchup Sprite/Lemonade Caponata with Roasted Potatoes

Fat Flush Orange Julius Leftover Mushroom Potstickers Bear Claw Cookies Zucchini No-Crab Cakes Fuyu persimmons

1 lg. onion, chopped 1 sheet nori, snipped oil for frying 1 lb tofu 2c shredded zucchini (approx. 2 small squash), squeezed dry 3 T nayonaise 1 1/2 t Old Bay 1/4c potato starch 1c instant potato flakes Fry onion and nori in a small amount of oil until onions are soft. In a large bowl, mash tofu. Add onion mixture and remaining ingredients. Let stand in fridge 20 minutes. Form into 1 1/2 inch balls and arrange in a pan spread with 1T oil. Bake at 375 degrees for 20 minutes. Turn and bake an additional 20 minutes. Serve with cocktail sauce.

Mashed potatoes (instant potatoes made from water and All Season Blend ) Steamed Broccoli Fuyu persimmon Pomegranate Leftover Mushroom Potstickers Bear Claw Cookies

1 1/2c nutritional yeast flakes 3T salt 1T onion granules 1T paprika 2t garlic granules 2t dried parsley 1/2t tumeric 1/4t dried thyme leaves 1/4t dried marjoram leaves 1/4t dill Place all ingredients in a blender or food processor, and process until finely ground. Store in a covered container at room temperature. To make broth, combine 1 1/2t powder with 1c boiling water.

1 sweet potato, peeled and small-diced taco seasoning vegetable oil romaine lettuce, chopped tomatoes, diced black olives, sliced salsa guacamole plantain chips Stir fry sweet potato in vegetable oil sprinkled with taco seasoning to taste. Combine all ingredients.

2 apples 1 bunch celery 1 cucumber 1 pkg spinach 1/2 pineapple 1 lime Run through juicer. Adapted from a recipe from Dan McDonald's Living Food Recipe Book .

Fat Flush Leftover Black Pepper Tofu & Green Beans Baby carrots Potato chips Cindy's Kitchen brand Vegan Avocado Ranch  La Croix brand soda, Blackberry Cucumber flavor Cotton candy Taco Salad Justin's brand Dark Chocolate Peanut Butter Cups

2 large Idaho or russet potatoes 1 lb butternut squash, appox. 1/2-3/4 cup, or 50:50 ratio with potatoes 1/4 c vegan butter, melted 1/4 tsp cumin 1 tsp salt paprika Bake potatoes in preheated 425-degree oven until soft, about 60 minutes. While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered, over boiling water for 15 minutes or until very soft. Cool potatoes slightly. Cut them in half while still warm and gently scrape pulp from skin, taking care not to tear skin. Combine squash, potato pulp, butter, cumin, and sea salt with potato masher or in food processor until you have a creamy orange puree. Heap potato-squash mixture into empty potato shells. Sprinkle with paprika. Place under broiler for 10 minutes or until lightly browned. adapted from Fit For Life by Harvey and Marilyn Diamond

1 small head cabbage  2 oz bean thread noodles (I used some made with arrowroot) 1 lb white or brown mushrooms with stems 4 scallions, trimmed 2t fresh ginger 2T cilantro 2t sesame oil, plus more for frying 2T tamari Par-boil cabbage. Remove leaves one a time until they soften, until you have 12 nice sized leaves. Shave off large, thick pieces of stem of cabbage, as necessary. Set aside.  Place bean thread noodles in a bowl, cover with boiling water, and soak five minutes. Drain well, snip with scissors into 1/4in lengths. Set aside. Pulse mushrooms, scallions, ginger, and cilantro in food processor until minced. Combine noodles, mushroom mixture, sesame oil, and tamari. Fill 1 cabbage leaf, roll, and tuck in the sides. Repeat.  Heat a small amount of oil in a frying pan. Add cabbage rolls and cook just until the underside starts to turn brown. Add about 1/2c water to pan and cover, cooking until water is evaporated and cabbage is soft. Serve with soy ginger sauce. Soy Gi...

Coconut Water Potato Boats Southern Grove brand snickerdoodle-flavored almonds Fruit bowl - raspberries, blackberries, blueberries, strawberries Restaurant - Cava: vegetable salad [included hummus] Restaurant - Fat Boy: vegan vanilla shake [included oat milk]

Basic Blast Leftover Creamy Broccoli & Cauliflower Casserole Leftover Roasted Squash and Grape Salad with Pesto Fuyu persimmons Mushroom Potstickers

Basic Blast Orange Julius Leftover Creamy Broccoli & Cauliflower Casserole Hashbrown patties [contains corn meal] Bear Claw Cookie Fuyu persimmons Russet potatoes, microwaved, with Earth Balance and salt and pepper Specially Selected brand Fire Roasted Vegetables (frozen), pan fried in olive oil [contains soy sauce with wheat and rice start as a thickener] Nature's Promise brand cashew ice cream, Caramel flavor Pomelo

Basic Blast Plum Kiwi Hichiya persimmon Leftover Roasted Squash and Grape Salad with Pesto Cindy's Kitchen brand Vegan Avocado Ranch dip with kettle potato chips La Croix brand soda water, Blackberry Cucumber flavor Florida pomelo Tofu "Beatrice" Hashbrown patties [contains cornmeal] Cooked spinach Tofu dredged in nutritional yeast and pan fried in olive oil with salt and pepper Fresh tomato slices Vegan hollandaise (still perfecting recipe)

Basic Blast   Pomelo Leftover Roasted Squash and Grape Salad Green grapes La Croix brand soda water, Blackberry Cucumber flavor Creamy Broccoli & Cauliflower Casserole Bear Claw Cookies

Cookies: 1 1/2c finely ground almond flour 3T pure maple syrup 3T coconut oil, melted 1/8t salt 1/2t vanilla extract 1/2t almond extract Thinly sliced almonds (optional) Icing: 1/4c powdered sugar 1t agave a few drops almond extract Preheat oven to 325. Combine all ingredients and roll into balls. Place on a parchment-lined cookie sheet and smash into cookie shape with fingers or palm. Bake for 12 minutes. If desired for a "bear claw" effect, place 5 sliced almonds on each cookie. Let cool. Prepare icing by combining powdered sugar, agave, and extract, then adding a small amount of water a bit at a time until the correct consistency is achieved. Drizzle onto cooled cookies. Store cookies in refrigerator. Cookies adapted from a recipe by The Conscious Plant Kitchen . Icing adapted from a recipe in Vegetarian Times.

1 small head cauliflower, cut into florets Broccoli, about equivalent to cauliflower, cut into florets 2T oil 1 onion, chopped 2T potato starch 1/2c instant potato flakes (optional) 1/2t salt 1 10-oz box silken tofu 1t salt 2T oil 1/8t pepper crumbled kettle-style potato chips Steam broccoli and cauliflower until crisp-tender. Put in a large bowl, reserving cooking water. Heat oil and saute onion until soft and slightly brown. Sprinkle potato starch and salt. Add cooking water from broccoli & cauliflower, a bit at a time, to make a thick gravy. Mix in potato flakes, if using, to thicken. Blend tofu, salt, oil, and pepper. Add to onion mixture. Combine with broccoli and cauliflower. Pour into sprayed casserole dish and top with potato chips. Bake at 350 for 30 minutes. adapted from Tofu Cookery by Louise Hagler

Coconut water Green grapes Terra brand Sweet Potato chips Leftover Chocolate Chip Balls Apple slices Roasted Squash and Grape Salad with Pesto

2c basil (basically one bunch) 1/4c pine nuts 2T olive oil 1/4t salt 1t lemon juice 1/2 clove garlic 1t nutritional yeast Blend well.

Roasted Squash: 24 ounces cubed butternut squash (1 1/2-inch pieces) 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh rosemary  kosher salt and freshly ground black pepper Fried Tofu: 8 oz firm tofu, drained and cut into 1" cubes 1t salt 2 tablespoons prepared pesto 1 1/2 cups halved red or green California grapes 4 cups arugula Preheat oven to 425 degrees F. Place the squash onto a sheet pan with sides and drizzle with oil, rosemary salt and pepper. Mix well and roast until squash is browned and soft, about 25-30 minutes, turning once after 15 minutes. Meanwhile, fry tofu and salt in olive oil until golden. Combine roasted squash, fried tofu, pesto, and grapes.  Serve over arugula. Adapted from recipes published by Grapes from California and  The American Vegetarian Cookbook  by Marilyn Diamond.

Ginger Beet Juice Leftover Spinach-Artichoke Potatoes (still working on recipe) Leftover Kale Brussels (take out) Black Pepper Tofu & Green Beans Cashew Ice Cream Valencia orange

1/2c + 2 T tamari 2 1/2 T sugar 1/2 T ground black pepper 1/2 tsp ground ginger 2 T potato starch  14 oz firm/extra firm tofu, drained, pressed, and cubed 2 T sesame oil, divided 1 pkg frozen, chopped green beans (about 2 cups) 2 shallots, finely chopped Combine tamari, sugar, pepper and ginger. Set aside. Add potato starch to a large bag, add tofu, and shake to coat. Heat 1T sesame oil in a large skillet, add tofu, and cook stirring occasionally until brown. Remove tofu from skillet and set aside. Heat remaining 1T sesame oil in same skillet and add shallots and green beans. Cook until shallots are translucent and green beans are cooked through. Add tofu and reserved sauce and cook through until thick and bubbly. Adapted from a recipe by Megan at Short Girl Tall Order .

Ginger Beet Juice Pumpkin Seeds Leftover Caesar salad Leftover Garlic Mushrooms and Cauliflower Skillet Takeout: Unconventional Diner Kale Nachos Cauliflower Cast Iron Brussels La Croix brand soda (Blackberry Cucumber)

Ginger Beet Juice Banana Peach Smoothie Spinach Artichoke Potatoes (still tweaking recipe) Plum

4 apples 1 beet 1 thumb ginger 1 lime Run through juicer.

Coconut water Chocolate Banana Almond Smoothie Russet potatoes, microwaved, with Earth Balance and salt & pepper Korean yam, baked, with Earth Balance "Specially Selected" (Aldi) brand Vegetable Medley (frozen: green beans, cauliflower, broccoli, peas, romanesco, and onions with spices), pan-fried with vegetable oil Chocolate Banana Pudding Pie 1/2 apple

3-4 medium zucchini, spiraled (about 5-6 cups) 1/4c olive oil 2 lemons, zested and juiced 3 cloves garlic, minced 1c full fat coconut milk Vegan Parmesan Salt & Pepper Pan fry zucchini in olive oil until crisp tender. Add lemon zest and garlic and cook until fragrant. Add coconut milk and cook until zucchini is desired tenderness and sauce is heated through. Add vegan parmesan, salt and pepper to taste. Adapted from a recipe by Florian at Contentedness Cooking .

Super Yummy Russet potatoes, microwaved, with Earth Balance, salt & pepper [Not feeling well today.]

Super Yummy Leftover Garlic Mushrooms and Cauliflower Leftover Steamed green beans Leftover Chocolate Banana Pudding pie Leftover Fruit salad (raspberries, kiwi, mango, red grapes) Plaintain chips Bohae Brewery (non-alcoholic) sparkling plum juice Creamy Lemon Zucchini Noodles  

1 1/2c nutritional yeast flakes 3T salt 1T onion granules 1T paprika 2t garlic granules 2t dried parsley 1/2t tumeric 1/4t dried thyme leaves 1/4t dried marjoram leaves 1/4t dill Place all ingredients in a blender or food processor, and process until finely ground. Store in a covered container at room temperature. To make broth, combine 1T powder with 1c boiling water. Adapted from The UnCheese Cookbook, by Joanne Stepaniak

 4 T vegan butter 1T olive oil 1/2 onion, chopped 1lb (2 pkgs) mushrooms, cleaned 1/2 head cauliflower, cut into florets 2T water, mixed with 1/2 T All Season Blend 1/4 t thyme 2T fresh parsley 4 cloves garlic, minced Salt & pepper Fry onions in butter and olive oil until soft. Add mushrooms and fry until all juice has been released and cooked off, and mushrooms begin to brown. Add cauliflower and cook until brown and crisp-tender. Add water & seasoning mixture to deglaze pan. Add remaining ingredients, season generously with salt and paper, and cook until fragrant. Adapted from a recipe by Christina Cherrier at Eat Well 101 .

Super Yummy Leftover Bubble & Squeak (still perfecting recipe) Leftover Cinnamon Carrots Red grapes Poshi brand marinated artichoke snack Garlic Mushrooms Cauliflower Skillet Steamed Fresh Green Beans Chocolate Banana pudding pie: Crust: Raw Vegan Brownies Fruit layer: Bananas Pudding: Easy Vegan Chocolate Pudding

1c walnuts 1c dates 1/4c cacao powder 1/2 T coconut oil Blend well, then press into a pie plate or roll into balls.

This is one of my most used recipes. I almost always bring it, or one of its variations, to family gatherings and potlucks. I swear to you that no one will know that it is not dairy. See also Serving Suggestions below. 2 boxes soft, silken tofu 1 package chocolate chips (Ghiradelli and Tropical Source both make dairy-free versions) (use gluten free, if required) 3T honey or maple syrup Melt chocolate chips in microwave or double boiler. Blend tofu and melted chocolate in blender. Add sweetener to taste. Refrigerate until ready to serve. Makes 8 1/2c servings. Serving Suggestion s Blend 1c frozen berries (sweeten if necessary) before blending pudding. Pour a little berry liquid in the bottom of pudding cups. Before washing blender, add pudding ingredients and blend. Top cups with pudding. Garnish with fresh berries. Press Raw Vegan Brownes into a pie crust, add strawberries and/or bananas. Top with pudding. Use in Fruit Pizza.

3 pears 1 head of celery 1 lemon,  peeled Run through juicer.

Green Juice Plum Fruit salad: raspberries, kiwi, mango, red grapes Russet potatoes, microwaved, with Earth Balance, salt and pepper Leftover Sautéed Spinach with Orange-Carrot Puree Green grapes Tacos: chopped mushrooms fried in vegetable oil & taco seasoning [contains cornstarch], romaine lettuce, tomato, black olives, salsa, guacamole, in grain-free taco shells [store-bought, made with cassava flour] 1/2 fuji apple Nature's Promise Cashew Milk ice cream, salted caramel flavor

Green Juice Orange Julius Leftover Creamy Enchiladas Gooey Cheese w/Cassava Bread (new recipe, not good) Holushki (new recipe, needs tweaking) Cucumber slices Blackberry Bubbly (soda water)

2 lg russet potatoes 1/2c water 1-2t olive oil 1 medium onion, diced 1/4t cumin 1/4t curry 1 1/2T nutritional yeast 1T light miso [optional: contains rice] 2t tahini paprika Bake potatoes until soft. Meanwhile, heat oil, 2T water and onion in a medium skillet. Sauté 2 minutes, then add cumin and curry and saute 1 minute. Add yeast and saute an additional minute. Stir in remaining water, miso (or 1t salt, if not using), and tahini. Bring to a boil, stirring to dissolve all seasonings. Set aside. Slice potatoes lengthwise and scoop out pulp into a mixing bowl. Mash until smooth (or use ricer). Stir in onion mixture. Spoon filling into potatoes, dust with paprika, and broil for 5 minutes or so until crispy. From The American Vegetarian by Marilyn Diamond.

Green Juice Banana Peach Smoothie Caesar salad Leftover Sautéed Spinach with Orange-Carrot Puree Leftover Roasted Garlic Potatoes Green grapes Valencia orange Curry-Stuffed Potatoes Fried Chayote Squash

2T butter 4 chayote squash, peeled and shredded 1 garlic clove, minced 1t basil 2T water 1t salt Melt butter in pan.  Add remaining ingredients and fry until soft and slightly brown.

2 big handfuls of kale 2 carrots 3 stalks celery 1 apple 1/4 lemon Run through juicer.

Basic Blast Robek's Queen of All Greens smoothie Plantain chips POMs 100% Cranberry juice Plantain chips Bubble & Squeak (still perfecting the recipe) Cinnamon Carrots

Peel carrots and slice into rounds. Cover with water and sprinkle with sugar . Boil until crisp tender. Drain and add vegan butter and cinnamon .

12 large collard green leaves 3 medium zucchini, diced 1 large onion, diced 2 large sweet potatoes, diced olive oil 1 1/2c raw cashews 4oz can diced green chiles (do not drain) 1c water 1t salt 2T adobo sauce (from canned chipotle in adobo) [optional: contains corn starch] Blanch collard greens in boiling water until soft. Remove from water and set aside. Preheat oven to 425 degrees.  Add zucchini, onion, and sweet potatoes to parchment-lined baking sheet and drizzle with olive oil. Roast until soft and brown, about 15-20 minutes, stirring occasionally. Meanwhile, boil cashews for 5 minutes and drain. Blend until smooth boiled cashews, green chiles with juice, 1c water, and 1t salt.  Remove vegetables from oven and stir in adobo sauce, plus 1/2c cream sauce. Turn down oven to 375. Strip off the tough collard green stems, then fill each with a spoonful of vegetable mixture. Roll and add to a greased 9x13 pan. Cover with remaining cream sauce and bake 20-25 minutes, until heated...

Large, green leaves, such as:  Collard Kale Brussels sprout leaves (from stalk) Olive oil spray Coarse salt Wash and dry leaves. Cut or tear into palm-sized pieces, removing tough stems. Place on a sheet of wax paper and lightly spray with olive oil. Sprinkle with a scant amount of salt. Microwave for 2 minutes. Add an additional 30 seconds until crisp.

Bananas Almond milk Cinnamon Blend.

Bananas Orange juice Almond milk (optional) Blend.

Basic Blast Banana Almond Smoothie Salad with Romaine, carrots, cucumber, grape tomatoes, and bottled ginger salad dressing Green chips (collard) Leftover Teriyaki Tofu Cubes with leftover steamed broccoli Chocolate Chip Balls Apple slices Creamy Enchiladas

Basic Blast Leftover Sautéed Spinach with Orange-Carrot Puree Leftover Teriyaki Tofu with leftover steamed broccoli Fresh figs Plantain chips Belle Vie brand sparkling water, Grapefruit flavor Caesar Salad Frozen French fries Leftover Chocolate Chip Balls Sliced apple

1c raw pine nuts juice of 1/2 lemon 1 medium clove garlic 1 scant tsp salt 1T olive oil 1/4 c or more water 1 date, chopped Blend all ingredients, adding water as necessary, to achieve correct consistency.  Dressing should be fairly thick. Serve over chopped romaine with black pepper to taste.  For more cheesy flavor, sprinkle nutritional yeast, if desired. 

Basic Blast Banana Peach Smoothie Leftover Garden Rolls Leftover Chocolate Chip Balls Plantain chips Grapes Sauteed Spinach with Orange-Carrot Puree Roasted Potatoes

Russet potatoes garlic cloves , approximately 2 cloves per large potato olive oil salt pepper Scrub potatoes and remove blemishes. Cut into chunks. Peel garlic cloves. Place potato chunks and garlic in casserole dish and drizzle with olive oil. Sprinkle with salt and paper and cover with aluminum foil. Bake at 425° until potatoes are soft and can be pierced with a fork. Remove foil and broil for approximately 10 minutes until potatoes and garlic are nice and brown. Stir and broil for a few minutes so that there is more browning.

3T vegan butter (I use Earth Balance) 7oz spinach, rinsed, trimmed and chopped 7oz baby carrots Juice and zest of 1 orange or 1/4c orange juice 1/2t salt  Heat 1 tablespoon butter in large skillet over medium heat. Wilt spinach, remove from heat and set aside. Meanwhile, steam carrots.  When soft, place in blender or food processor, and process with orange juice, orange zest, remaining butter, and salt. To serve, spoon portion of carrot puree to the side of spinach mounded into dome shape. Adapted from a recipe by Arpege Restaurant, as published in Vegetarian Times 

Basic Blast Green grapes Salad with romaine, shredded carrots, cucumber, bottle ginger dressing Leftover Butternut Squash with Escarole Leftover Baked Marinated Portobellos Plantain chips Leftover Chocolate Chip Ball Teriyaki Tofu Cubes with Steamed Broccoli Cucumber soda (novelty bottled soda by Lester's Fixins)

1/2c tamari 1/4c brown sugar 2T oil 1/4t pepper 1/8t garlic granules 1t dry ginger 1lb tofu Combine all ingredients except tofu and set aside. Drain, press and cut tofu into cubes. Place tofu in a parchment lined 9 x 9 casserole dish and pour about 1/3 of the sauce over cubes. Stir gently. Place pan in a 350 degree oven and cook for about 2 hours, stirring occasionally. Note:  You can speed this up by using the broiler, but watch carefully and stir frequently, or it will burn.

Basic Blast Chocolate Banana Almond Smoothie Raspberries Leftover Cauliflower Detox Soup Green grapes Pumpkin seeds (roasted with salt) Garden Rolls Chocolate Chip Balls Sliced Fuji Apples Valencia OrangeF

Dressing: 2t orange zest 3T fresh orange juice 2hT tahini 2T apple cider vinegar 1hT maple syrup 1T olive oil dash salt and pepper Combine dressing ingredients and serve over baby spinach, chopped apple, and pepitas . Based on a recipe by Edible Perspective .

Bananas Frozen peaches Vanilla almond milk Cinnamon Blend.

 2 lg portabello mushroom caps 2T tamari (gluten free preferred) or soy sauce 1T balsamic vinegar 1/2t minced garlic 1/4t minced ginger root 1/2T olive oil Preheat oven to 400F. Find a baking dish that will fit both mushroom caps (tightly line dish in foil to make clean up easier if desired). Add all ingredients except mushroom caps and stir to create marinade. Add mushrooms and rub sauce onto them. Let sit for 15 minutes, stem side down. Once 15 minutes is up, rub mushrooms again with sauce before placing dish in the oven. Bake for 15 minutes. Remove and turn mushrooms over. If there is any sauce left in the pan, spoon it over the mushrooms. Continue baking another 5-15 minutes (exact cooking time will vary based on mushroom size). Remove mushrooms and let sit for 5 minutes before slicing and serving. NOTES: This was delicious, but next time I might save money (portabellos are expensive!) and use baby Bellas. Cooking time is probably much shorter. May not even have to marinate. Re...

 2T olive oil 1 small butternut squash, peeled, seeded, and diced (about 4 cups) 2 leeks (white and light green parts only), halved lengthwise, and sliced 1/2" thick 2T fresh sage, chopped 1 large head escarole, roughly chopped 1/2t salt dash pepper 1T Dijon mustard 1T maple syrup Heat olive oil in a large skillet over medium heat. Add the squash, leeks, and 1/2c water.  Cover and cook until the squash is almost tender and the leeks are softened, 6-7 minutes. Add the sage, escarole, and 1/4c water, salt and pepper.  Cover and cook until the escarole is wilted, 6-7 minutes. Gently stir in mustard and maple syrup in the skillet.  Season with salt and pepper. From Food Network Magazine.

1 c raw cashews 1 c walnuts 8-12 pitted dates 1/2c coconut crystals 1/2t vanilla Vegan chocolate or cacao nibs to taste Blend well and then roll into balls.

1 head cabbage  1 1/2 to 2 oz. dried cellophane, or bean thread, noodles (not rice noodles) 1 cup shredded lettuce 1 cup shredded carrots Bunch fresh cilantro, rinsed and chopped 4 oz. Asian-seasoned baked tofu 6 thin scallions, minced Hoisin sauce Peanut butter Par-boil cabbage. Remove leaves one a time until they soften, until you have 6 nice sized leaves. Shave off large, thick pieces of stem of cabbage, as necessary. Set aside.  Soak noodles in boiling water to cover about 7 minutes, or until softened. Drain, rinse in cold water and drain again. Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces. Fill one cabbage leaf with 1/6th of noodles, lettuce, carrots, cilantro, and scallions, plus 2 strips of tofu. Wrap up roll tightly, starting at nearest rounded edge over filling, and tucking in the sides. Continue rolling wrapper tightly into neat packet. In a separate bowl, mix together equal parts hoisin sauce and peanut...

Preheat oven to 450F.  Combine the following and spread on a large baking sheet lined with parchment:  1 large head of cauliflower (about 1-1/4 lb), chopped into small florets 4 garlic cloves, peeled 1 medium yellow onion, coarsely chopped 1/2 tsp salt 1/4 tsp black pepper 1 tsp dried thyme 3 tbsp olive oil   Roast for 10 minutes, stir, then:  In a large pot, bring to boil:  1 32oz box vegetarian broth 3 small red potatoes, skins on, cut into 1/2” cubes 1/4 tsp salt 1/4 tsp black pepper   When potatoes are soft, remove roasted vegetables from the oven and add to the pot, along with:  1 can (14 oz.) full-fat unsweetened coconut milk (about 2 cups)   Blend until smooth.  Adapted from a recipe by JJ Virgin, published at:  https://jjvirgin.com/recipe-cauliflower-detox-soup/

Banana Chocolate almond milk Blend.

4 apples 1 lemon 2" ginger 2 cucumbers Run through juicer. Adapted from a recipe from Dan McDonald's  Living Food Recipe Book .

Banana Peach Smoothie Plantain Chips Spinach Salad with Orange Tahini Dressing   Butternut Squash with Escarole Baked Marinated Portabellos