Ingredients

• 2 cups frozen lima beans
• 1 1/2 cups  frozen corn kernels (or 2 ears of fresh corn kernels)
• 1 cup cherry tomatoes, halved
• 1/2  red bell pepper, seeded, and diced
• 1/2 small red onion, finely diced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon coconut nectar or maple syrup
• 1/8 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4  teaspoon black pepper

Directions

1. Bring 6 cups of water to a boil in a pot on the stove. Once boiling, add the lima beans and corn kernels. Cook for 1 minute, then drain with a colander and rinse with cold water. Let the corn and beans dry in the colander while you prep the rest of your vegetables.
2. Mix all of the veggies together in a serving bowl. Toss in the olive oil, lemon juice, nectar,paprika,  salt, and pepper. Toss well.
3. Serve cold or at room temperature.

Ingredients

For the crust:

• 1/4 cup almond milk
• 1 1/4 teaspoon apple cider vinegar
• 1/2 cup + 2 tablespoons flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 cup vegetable shortening

For the filling:

• 796 ml can pumpkin purée
• 1/4 cup sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon vanilla
• 1 tablespoon melted coconut oil
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon ground clove
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch of salt

Cream Topping:

• 2 cans full fat coconut milk, chilled overnight
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla

Directions

1. In a small bowl, add milk and apple cider vinegar. Set Aside.
2. In a medium bowl, whisk together flour, sugar, and salt. Add shortening. Use a pastry cutter or fork to cut in the shortening. Continue until shortening pieces are pea-sized. Pour in milk and kneed lightly until just starting to combine. You don’t want to overwork the dough. You want to still see bits of shortening within the dough. Form into a ball, wrap in plastic wrap, and place in fridge for at least a few hours to chill.
3. To make the filling, whisk all ingredients together in a medium bowl. Set aside.
4. Preheat oven to 350 degrees
5. Roll out crust on a floured surface. Transfer to 8.5 inch pie plate. Push dough gently into the plate, making sure there aren’t any air pockets. Trim extra dough around edges, pinch or design as desired.
6. Pour filling into the pie plate. Smooth with spatula or spoon.
7. Place in oven and bake for 55-60 minutes.
8. To make the cream, chill a large bowl in the freezer for ten minutes. Take out and scoop the fat of the coconut milk into the bowl, leaving behind the liquid. Add powdered sugar and vanilla to the bowl and whisk with an electric beater until the cream has become fluffy and is completely smooth.
9. Chill pie completely before putting cream on top! Sprinkle with cinnamon.
10. Enjoy! Keep in refrigerator for up to three days.

Ingredients

• 2 cups chickpea flour
• 1.5 cups pumpkin puree
• 2 cups water
• 2 tablespoons light olive oil (or another neutral flavored oil)
• 1 tablespoon maple syrup
• 1/8 teaspoon clove
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• additional oil for cooking

Directions

1. In a mixing bowl, mix together the chickpea flour, water, and pumpkin puree to form a batter. It should be slightly thicker than pancake batter. Add additional water ,1 tablespoon at a time, if the batter is too thick.
2. Stir in the rest of the ingredients, minus the oil for cooking.
3. Heat a nonstick or cast iron frying pan over medium heat. When the pan is hot, add 1-2 tablespoons of oil to the pan.
4. Ladle 1/3 cup of the batter into the pan, forming a circle or oval shape, depending on your prefernce.
5. Let the flatbread cook for 3-5 minutes on one side. Flip, and cook for another 2-3 minutes on the other side.
6. Repeat the process until all of the batter has been cooked, adding more oil as necessary.
7. Cut the flatbread into wedges or strips. Serve warm. We think it pairs perfectly with a creamy soup, like our Creamy Cauliflower and Roasted Garlic Soup!

Ingredients

• 2 teaspoons olive or coconut oil
• 1/2 onion, diced
• 4 cloves garlic, minced
• 5 cups water
• 5 teaspoons low sodium Better Than Bouillon
• 1 1/2 teaspoons sirracha
• 1 tablespoon agave
• 2 medium carrots, spirilized
• 1 medium zucchini, spirilized
• salt and pepper to taste
• sautéed extra firm tofu (optional)
• green onion and red pepper flakes for garnish

Directions

1. Sauté onion and garlic in olive oil, in a large pot on medium heat. When onions and garlic are translucent and fragrant add water, Better Than Bouillon, sirracha, agave, salt, and pepper. Bring to a simmer.
2. Pour broth into bowls and add spirilized vegetables. If you prefer your vegetables to be tender, add to pot and simmer before serving. I recommend leaving them raw because the texture is satisfying.
3. Garnish with green onions and red pepper flakes.
4. Enjoy!

Ingredients

For the curry sauce:

• 1 yellow onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon coconut oil
• 1 13.5 oz can light coconut milk
• 3 tablespoons peanut butter
• 3 tablespoons coconut aminos (or use low sodium soy sauce)
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1/8 teaspoon cayanne

Vegetables:

• 2 cups chickpeas
• 2 cups cauliflower, cut into 1 inch florets
• 2 cups fresh green beans, ends trimmed
• 2 tablespoons melted coconut oil
• 1/4 teaspoon salt

• Additional vegetable options: bell pepper, carrots, broccoli, snap peas, etc
• Rice or noodles, for serving

Directions

1. Preheat the oven (or toaster oven) to 425 F. Line a baking sheet with parchment paper or aluminum foil, brush the foil with a but of coconut oil. Place the vegetables and chickpeas on the sheet and brush them with the rest of the oil and sprinkle with salt. Bake for 20-30 minutes, until the cauliflower florets are soft.
2. To make the curry sauce, in a saucepan over medium heat, melt the teaspoon of coconut oil. Saute the onions, garlic, and ginger for 3 minutes.
3. Add the coconut milk and heat to a simmer. Melt in the peanut butter and stir until completely melted. Stir in the coconut aminos and spices. Reduce the heat and let cook for 10 minutes.
4. Add the roasted veggies to the curry sauce and serve!

Ingredients

For the peppers and onions:

• 1 red pepper, sliced
• 1 green pepper, sliced
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• salt and pepper to taste

For the rice:

• 2 cups cooked rice
• juice of one lime (or 2 tablespoons lime juice)
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste

To assemble:

• cheese sauce
• lettuce
• diced tomato
• avocado, mashed
• 1 can black beans
• limes for squeezing
• fresh cilantro for garnish

Directions

1. Preheat oven to 400 degrees.
2. In a large bowl, toss peppers and onions with olive oil and spices.
3. Place onions and peppers on a lined baking sheet. Bake for 25-30 minutes.
4. For the rice, cook brown or white as directed. When finished, stir in lime juice, cilantro, salt and pepper.
5. To assemble, place peppers, onions, rice, beans, tomato, and lettuce in a large-ish bowl and top with mashed avocado.
6. Sprinkle with cilantro. Squeeze lime juice over top. Drizzle with cheese sauce.
7. Enjoy!

Ingredients

For the polenta:

• 3.5 cups water
• 1 cup coarse ground cornmeal (polenta)
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced

For the bruschetta

• 1 large heirloom tomato, or 1.5 cups cherry tomatoes
• 1 clove garlic, minced
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• Extra basil leaves, for garnish

Directions

1. Add the cornmeal and water into a medium sized pot and stir well with a whisk. Bring the mixture to a simmer and cover, stirring every few minutes. Continue to simmer until the mixture is about the same texture as oatmeal, about 20 minutes.
2. Remove from the heat and spread the polenta onto a parchment-lined baking sheet. Make a layer about 1/2  inch thick. Cover and let the polenta completely cool and solidify (I did this in the fridge). Once cool, use a round cookie cutter to cut polenta rounds, or just cut the polenta into squares, or whatever shape you prefer. Chill the rounds in the fridge while you preheat a grill pan. At this time, mix the minced garlic with the olive oil in a small dish.
3. Preheat a cast iron grill pan (or just use a regular nonstick frying pan) to medium heat. Brush the polenta rounds with the garlic-oil mixture, and grill for 5 minutes on each size until slightly crispy.
4. To make the bruschetta, chop the tomato into small chunks, and toss with the rest of the ingredients.
5. Top the warm polenta rounds with bruschetta topping, garnish with basil leaves, and serve!

Ingredients

• 2 medium sweet potatoes, sliced into chips
• 2 tablespoons coconut oil, melted
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon sriracha
• 1/4 teaspoon chili powder
• good pinch of salt
• fresh cracked pepper

Directions

1. Preheat oven to 425 degrees.
2. Place sliced sweet potatoes in a large bowl.
3. In a small bowl, whisk together coconut oil and spices. Pour over sweet potato slices and toss with hands until potatoes are coated evenly.
4. Line baking sheets with parchment paper. Place slices on baking sheets. Make sure they aren’t crowded/touching.
5. Place in the oven and bake for 15 minutes. Remove from oven, flip, place back in oven and bake for another 10 minutes.
6. Remove from oven and garnish with chopped green onion.
7. Enjoy!

Ingredients

• 3 cups cooked chickpeas (about 2, 15-oz cans)
• 3 tablespoons olive oil
• 1 medium yellow onion, diced finely
• 3 cloves garlic, minced
• 2 tablespoons minced ginger
• 1/8 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/8 teaspoon cayanne pepper
• 1 cup vegetable broth
• 6 oz tomato paste
• salt, to taste

To make the Avocado Cashew Butter:

• 1/2 cup cashews, soaked 8 hours until soft and drained
• 1 ripe avocado, peel and pit removed
• 1 cup water
• generous pinch of salt

• 1 cup cilantro leaves, roughly chopped
• cooked Basmati rice, for serving

Directions

1. In a large sauce pan, heat 2 tablespoons olive oil over medium heat. Add the chickpeas and let them cook for 5-7 minutes, stirring occasionally, until they are golden brown and crispy. Put the chickpeas in a bowl, and return the pan to the stove.
2. Add the rest of the olive oil to the pan, along with the onions. Let cook for 3-4 minutes until soft. Then add the garlic, ginger, and spices. Cook for another minute, then add the broth, tomato paste, and salt. Stir well. Let cook for 5-10 more minutes to meld the flavors, then turn the heat to low and add the chickpeas back to the sauce.
3. In a blender, blend the cashews, avocado, water, and salt until completely smooth. If needed, add a little more water, but you want the mixture to be the thickness of yogurt.
4. Stir half the cashew-avocado butter into the chickpea mixture, reserving the rest for topping when served.
5. Serve over rice, and drizzle with the extra cashew-avocado butter and sprinkle with cilantro leaves.

Ingredients

Crust:

• 1 1/2 cups pitted medjool dates (250 g bag)
• 1/2 cup raw unsalted almonds
• 1/3 cup oats
• 1 teaspoon vanilla extract

Cheesecake:

• 1 1/2 cups raw cashews, soaked overnight
• 1 teaspoon vanilla extract
• 1/4 teaspoon mint extract
• 2 teaspoons apple cider vinegar
• 1/4 cup agave, or other liquid sweetener
• 1 teaspoon spirulina
• 2-3 tablespoons almond milk (add 1 tablespoon at a time, just enough to get blender going.)
• 2 tablespoons coconut oil

Chocolate layer:

• 1 cup chocolate chips (make sure vegan friendly)
• 1/4 cup coconut oil

Directions

1. In a food processor, add dates, almonds, oats, and vanilla. Pulse until ingredients are well blended and forms a ball.
2. Grease or line a 12 cup muffin tin. I used coconut oil to grease.
3. Press a rounded tablespoon of the crust mixture into the bottom of each cavity.
4. Add cashews, vanilla, mint, vinegar, agave, spirulina, almond milk, and coconut oil to a blender. Blend on high until COMPLETELY smooth.
5. Spoon mixture over the crust layer. Place muffin tin in the freezer.
6. Melt chocolate with coconut oil. Take muffin tin out of the freezer and spoon melted chocolate, evenly, into each cavity.
7. Place back in freezer for a couple of hours. Keep in freezer until ready to serve.
8. Enjoy!

Ingredients

• 4 lemons
• 3 lbs Yukon gold potatoes, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2  teaspoon salt
• 1/2 red onion, finely diced
• 2/3 cup vegan mayonnaise
• 1 tablespoon dijon mustard
• 2 tablespoons nutritonal yeast
• 1 teaspoon smoked paprika
• 3-4 springs of  fresh oregano, leaves removed and chopped
• 4-5 sprigs of fresh thyme, leaves removed

Directions

1. If using a grill, preheat the grill to medium-high heat. If using a grill pan, heat the grill pan on the stove over medium heat.
2. Cut the lemons in half and remove any seeds.  Grill cut-side down for 3-5 minutes until the lemons are slightly charred. Set aside to cool.
3. If using the grill, toss the potatoes in olive oil, garlic powder, and salt. Take 4 sheets of aluminum foil and wrap 1/4 of the potatoes in each sheet, folding in the corners and making 4 little packet.  Grill over direct medium heat for 20 m, bring to a boil, and inutes, flipping halfway through. Check for softness by carefully opening the foil and piercing the potatoes with a fork. Once soft, unwrap the potatoes from the foil and let them cool completely in a bowl.
4. If not using a grill, put the potatoes in large pot, fill with water, and bring to a boil. Let the potatoes boil for 10-12 minutes, until they can be easily pierced with a fork. Drain and rinse with cold water. Gently pat the potatoes dry with a clean kitchen towel. Place them in a bowl and toss with olive oil, salt, and garlic. Put them in a bowl.
5. To make the dressing, juice the lemons into a bowl. Remove any seeds. Add the mayonnaise, mustard, nutritional yeast, and paprika. Mix well.
6. Gently toss the onion, oregano, and thyme in with the potatoes. Gently coat the potatoes with dressing.
7. Serve with extra grilled lemons and fresh herbs. Cover leftovers and store in the refrigerator.

Ingredients

• 2 teaspoons sesame oil
• 1 onion, diced
• 2 cloves garlic, minced
• 540 ml can lentils, rinsed
• Juice and zest of 1 orange
• 2 tablespoons coconut aminos
• 1 tablespoon coconut nectar, or any liquid sweetener
• 1 teaspoon sriracha
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon ground ginger
• 1 teaspoon cornstarch
• 4 servings brown rice, cooked
• 4 cups favourite vegetable, steamed
• Sesame seeds
• Chopped green onion
• Fresh cilantro

Directions

1. In a skillet, heat up sesame oil and sauté onions and garlic until fragrant. Meanwhile, whisk together orange juice and zest, coconut aminos, coconut nectar, sriracha, vinegar, ground ginger, and cornstarch. Add lentils and mixture to the skillet. Stir until thickened up, this should only take a few minutes.
2. To assemble the bowls, add rice, lentils, and vegetables to each bowl. Garnish with sesame seeds, green onion, cilantro, and hot peppers if desired.
3. Enjoy!