Recipes
Vegan Chana masala
Ingredients 3 cans of chickpeas 3 tablespoons coconut oil 2 teaspoons black mustard seeds 1 1/2 teaspoons cumin seeds 2 medium onions, finely diced 4 cloves garlic, minced 1 1/2 tablespoons grated ginger 1-2 serrano peppers 3 bay leaves Ground Spices 2 teaspoons ground coriander 1 teaspoon ground turmeric 1/2 - 1 teaspoon red chili powder 1 tablespoon garam masala 1/2 teaspoon black pepper 1 1/2 teaspoons kosher salt 1 can diced tomatoes 1 1/2 cups vegetable broth or water 1 1/2 tablespoons fresh lemon juice 1 cup fresh cilantro leaves chopped For serving: Basmati rice Instructions Open the cans of chickpeas, drain and rinse. Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes. Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes. Add the Ground Spices and stir until fragrant, about 30 seconds. Add a tablespoon of water to prevent the mixture from drying out and/or burning. Stir in the salt, canned tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting. Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes. Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice.
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Pistachio Dark Chocolate Bark
Ingredients 4 1/4 cups dark chocolate chips 1/4 cup raw pistachios chopped 1 1/2 tsp coarse sea salt Instructions Create a double boiler - fill a saucepan with about 2-3 inches of water, and bring to a boil. Then, place glass bowl on top of the sauce pan, making sure the bottom of the bowl doesn’t actually touch the water. Add dark chocolate chips to the glass bowl. Stir the chocolate chips as they slowly melt. You are looking for the texture to be smooth and pour-able. Place a sheet of parchment paper on a cookie sheet and then set aside. Pour the melted chocolate onto the prepared baking sheet and carefully spread the chocolate into an even layer that’s about 1/4 inch thick. Sprinkle with the chopped pistachios and coarse sea salt evenly over the chocolate. Place the baking sheet into the freezer for about 25-30 minute- to allow the chocolate to completely freeze. Remove from the freezer and break the chocolate into uneven pieces, and enjoy.
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Raw Beet Dip with Greek Yogurt
Ingredients 1/2 lb. beets (ends trimmed, roughly chopped) 1 cup almonds, toasted in a dry skillet, plus extra for garnish 3 to 4 tablespoons fresh squeezed lemon or lime juice 1 tablespoon pomegranate molasses 1 teaspoon crushed red pepper flakes 1 garlic clove, peeled 1 teaspoon kosher salt ½ cup extra-virgin olive oil Freshly ground black pepper 1 cup Greek yogurt Torn pita, for serving 3 Persian cucumbers, quartered, for serving Instructions Put the beets, toasted almonds, 3 tablespoons lemon juice, pomegranate molasses, red pepper flakes, garlic, and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. (Scrape down the sides, and blend again, until the mixture is very smooth) Add the olive oil (blend again until smooth) Taste, and adjust the seasoning with salt, pepper, additional lemon juice, and pomegranate molasses Spoon Greek yogurt into a bowl, smoothing it with the back of a spoon. Spread the beet dip over top, smoothing again with the back of a spoon. Top with a generous drizzle of olive oil. Zest a lemon over top. Sprinkle with chopped or crushed toasted almonds Top with reserved lemon zest. Serve with pita and cucumbers for dipping.
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Raw Flax Crackers
Ingredients 1 cup sesame seeds 2 cups ground brown flaxseed 1 cup whole brown flaxseed 1 cup sunflower not ground 2 tbsp cumin whole not ground 1 tsp curry powder 1 tsp Himalayan sea salt 1 1/2 cups water 1 lemon include peel 4 stalks celery 1 large onion 2 large handfuls of kale or spinach 1 cup packed parsley 1 cup purple carrots optional Instructions Soak sesame seeds while preparing other ingredients. Place flaxseeds, cumin, curry, and salt in a large bowl and stir. Blend the remaining ingredients except sesame seeds and carrots, then stir into the mixture in the bowl. Drain and rinse the soaked sesame seeds, then stir into the dough. Stir in the grated carrots (optional). Allow to sit for at least 15 minutes so the flaxseeds make the mixture gelatinous. Stir dough and spread 1⁄8 to 1⁄4 inches thick on parchment, plastic, or teflex dehydrator sheets. Using a spatula, score the dough into the size crackers you want. Dehydrate at 105° F for 8–10 hours.
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Banana Oatmeal Pancakes
Ingredients 2 medium ripe bananas 2 eggs 1/2 cup unsweetened almond milk 1 teaspoon vanilla extract 1 ½ cups old fashioned rolled oats, gluten free if desired 2 teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon salt Olive oil, for cooking Instructions Add all of the ingredients to a blender Blend on high until completely smooth, about 30 seconds to 1 minute. Heat your pan up, medium heat Lightly coat a griddle with coconut oil Once pan is warm, add 1/3 cup of the batter to the griddle for each pancake Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges. Flip cakes and cook until golden brown. If you find that pancakes are browning too quickly, then you need to lower the heat. Makes 9 pancakes total.
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Coffee Lover's Smoothie
Ingredients ¾ cup brewed coffee, cooled in the fridge 1 frozen medium ripe banana 1 teaspoon vanilla extract 1 tablespoon natural peanut butter ¾ cup frozen cauliflower (or ½ cup ice) 1/4 cup unsweetened coconut or almond milk 1/2 tablespoon cacao powder 1 serving collagen peptides or your favorite protein powder Instructions In a large high-powered blender, add in all ingredients and blend on high for 1-2 minutes or until all ingredients are well combined. If necessary, add in more almond milk to thin the smoothie.
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Cauliflower Taco’s
Ingredients Crispy Breaded Cauliflower 1 medium head cauliflower (about 2pounds whole) 1/2 cup panko breadcrumbs (use gluten free panko as necessary) 1/2 cup cornmeal 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/4 teaspoon turmeric 1/2 teaspoon Salt 1 tablespoon coconut oil 1 tablespoon peanut butter 1 tablespoon maple syrup 2 tablespoons soy sauce (or tamari or coconut aminos) 1/2 tablespoon hot sauce Yum yum sauce 1 cup mayonnaise (vegan if desired) 1 tablespoon melted butter (use coconut oil for vegan) 1 tablespoon tomato paste 1 teaspoon maple syrup 1/2 teaspoon garlic powder 1/2 teaspoon paprika 2 tablespoons water 15-ounce can vegetarian refried beans 1/2 teaspoon cumin 2 cups red cabbage, shredded 2 limes 3 tablespoons yum yum sauce or vegan Mayo 8 corn tortillas Fresh cilantro, for garnish Instructions Preheat the oven to 400F. Chop the Cauliflower into large florets. Place them in a large bowl. In a small bowl, mix together the panko, cornmeal, cumin, smoked paprika, garlic powder, turmeric, and salt. In a small saucepan over medium heat, whisk together the coconut oil, peanut butter, maple syrup, soy sauce, and hot sauce until fully combined and slightly darkened, 1 to 2 minutes. Pour the sauce onto the cauliflower and stir several times until the cauliflower is well coated. Pour about 1/3 of the dry mixture into the bowl with the cauliflower and mix. Repeat twice to stir in the remaining dry mixture to coat all of the cauliflower. Remove the breaded cauliflower from the bowl, place it onto a parchment lined baking sheet. Bake the cauliflower for 30 minutes total, flipping the cauliflower with a spatula at the 15 minute mark. Separately - Mix yum yum sauce all together. let it sit in the refrigerator Separately - Refried beans add 1/2 teaspoon cumin and/or a pinch of salt Separately - Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving. Warm the tortillas Cilantro for a garnish. To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving.
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Veggie Lettuce Wraps
Ingredients Sauce 3 Tbsp almond butter 1 Tbsp soy sauce 1 Tbsp lime juice 1 Tbsp honey 1 tsp grated ginger 1 Tbsp hot water Fillings 1 head mini-romaine or butter lettuce 3 cups thinly sliced crispy veggies like cabbage, carrots, bell peppers, or radish 1 avocado 1/2 cup basil 1/2 cup parsley or cilantro Instructions Sauce: Combine all “Sauce” ingredients in a small bowl. Prepare: Carefully remove as many intact lettuce leaves as you can. Rinse them off and set aside. Thinly slice all remaining veggies and roughly chop herbs. Assemble: Spread a bit of sauce onto the center of each leaf, then top with sliced veggies and herbs. Enjoy!
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Vegan Spaghetti Squash Spaghetti
Ingredients 1 medium spaghetti squash Pinch salt 3 tablespoons extra-virgin olive oil 6 cloves garlic 1 cup grated parmesan cheese 2 (28-ounce) cans tomato puree 2 large sprigs basil 1 teaspoon dried oregano Instructions Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes. Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, until the sauce thickens and then remove the basil. Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top with sauce and the remaining 1 tablespoon parmesan.
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