Hummus

• 1 quart garbanzo beans (cooked from 270 grams dry), drained and rinsed
• 64 grams tahini, well stirred
• 1/4 cup lemon juice
• 1/4 cup water
• 2 cloves garlic
• 2 Tbsp olive oil
• 1 tsp salt

Combine all ingredients in a blender and blend until smooth. 

Mushroom Gravy

• 8 oz mushrooms, chopped
• 1/2 yellow onion, chopped
• 1 1/2 tsp minced garlic
• 2 Tbsp butter
• 1 cup almond milk
• 1 cup water
• 3/4 cup flour
• 1/4 c. nutritional yeast
• 1 tsp oregano
• 3 Tbsp soy sauce
• 2 tsp vegetable bouillon

In a pan set on medium heat, saute mushrooms, onion, and garlic in butter until onions are browned. Transfer to a blender and add all remaining mushroom gravy ingredients. Blend until creamy and smooth. 

Simple Salad with Kefir Cheese Dressing

Makes 1 large salad or 3-4 side salads

Dressing

• 60 grams (1/4 cup) kefir (or labneh) cheese
• 1 Tbsp red wine vinegar
• 1 clove garlic, minced
• 1 Tbsp olive oil
• 1/2 tsp salt
• fresh ground pepper

Salad

• 1 cup cherry or grape tomatoes, quartered
• 2 tsp olive oil
• fresh ground pepper
• head of lettuce (butter lettuce, romaine, or mixed), washed and dried

In a large bowl, whisk together dressing ingredients and set aside.

In another small bowl, combine tomatoes, oil, salt, and pepper. Allow to sit for a few minutes.

To a large bowl, add lettuce. Carefully mix/fold until lettuce is evenly coated in dressing. Add tomatoes and serve!

Note: If you're not eating the whole salad at once, wait to dress the lettuce and only cut up as many tomatoes as you need. Reduce the amount of olive oil, salt, and pepper to reflect how many tomatoes you're using.

Chickquin Patties

Makes 12 chickquin patties!

• 270 grams chickpeas + water
• 90 grams quinoa + 1 cup water
• 120 grams corn flakes, pulsed in food processor
• 2 carrots, pulsed in food processor
• 1/2 onion, pulsed in food processor
• 1/3 cup nutritional yeast
• 2 tsp salt
• 2 tsp paprika
• 2 tsp garlic
• 1 tsp turmeric
• 1 tsp dried dill
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/2 tsp sage
• 120 grams vital wheat gluten

Using the pot-in-pot method with an Instant Pot, set a glass bowl or jar that has about a 4 cup capacity inside the stainless steel pot. Inside the glass bowl/jar, add 90 grams quinoa and 1 cup of water. Around the glass bowl/jar (in the stainless steel pot itself), add chickpeas and a few cups of water. Put the lid on the Instant Pot and pressure cook on high for 40 minutes.   

Meanwhile, using the food processor, pulse corn flakes then transfer to a small bowl and set aside. Next pulse carrots and onion and transfer to a large mixing bowl. Add in nutritional yeast and all spices (everything but the vital wheat gluten). 

Once the Instant Pot is finished, add cooked quinoa to the large bowl. Strain garbanzo beans then transfer to the food processor and blend until smooth. Transfer mashed beans to the large bowl. Add in vital wheat gluten then stir until it comes together. Knead mixture with your hands for 3-5 minutes.

Form chickquin patties by placing a 4" round cookie cutter on a baking sheet lined with parchment paper. Sprinkle one tablespoon of ground corn flakes (from the small bowl) into the cookie cutter then pack chickquin mixture into the cookie cutter on top of the corn flakes. Finish each patty by sprinking additional ground corn flakes on top then press the corn flakes into the patty. Bake at 350 for 40 minutes, flipping half way through. 

FREEZING: Allow patties to cool to room temperature before freezing (I like to wrap each patty individually in freezer paper then place all the wrapped patties into a gallon sized zip top bag). To cook from frozen, microwave for 4-5 minutes, flipping half way through. 

Portobello Mushroom Burgers with Garlic Sriracha Aioli

Balsamic Marinated Portobello Mushroom Burgers

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 Tbsp olive oil
• 2-3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• salt & pepper
• toppings: lettuce, tomato, red onion, provolone cheese, garlic sriracha aioli (recipe below)

Prepare mushrooms by twisting off stems and scraping off the gills using a spoon. 

In a bowl, whisk together vinegar, oil, garlic, and spices.

Place mushrooms, smooth side down, into a 9x13" pan. Pour marinade over the mushrooms and allow to sit for 15 minutes, flipping every few minutes.

Over medium heat, preheat a grill pan (or cook outside on a grill). Grill mushrooms for 5-8 minutes per side (or until tender). Serve on a buttered and toasted bun with toppings of your choice!

Garlic Sriracha Aioli. Makes enough for four burgers

• 120 grams (1/2 cup) miracle whip 
• 1 tsp granulated garlic
• 2 tsp lime juice
• 1 Tbsp sriracha

Whisk together ingredients then serve.

Vegan Queso

• 1 small yukon gold potato, peeled and diced (choose one weighing between 160-175 grams)
• 1 medium carrot, peeled and chopped (40-50 grams)
• 1/4 yellow onion (50 grams)
• 64 grams raw cashews
• 1 cup water (veggie cooking water)
• 2 Tbsp nutritional yeast
• 1 Tbsp lemon juice
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder

In a small pot, boil vegetables until fork tender. 

In a blender, combine cashews and water. Blend for 1-2 minutes until completely smooth. Add remaining ingredients including the boiled vegetables (drain first) and blend once more. Serve with chips or use with tacos.

Diaper Cream

Makes 4 ounces (fluid ounces) of diaper cream

• 36 grams shea butter
• 36 grams coconut oil
• 12 grams beeswax
• 12 grams sweet almond oil
• 1 Tbsp zinc oxide
• 1 Tbsp arrowroot powder

Sesame Tofu with Broccoli

• 1 block extra firm tofu
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup water
• 2 Tbsp toasted sesame oil
• 2 Tbsp corn starch
• 1/4 cup sesame seeds
• 4 cloves garlic
• 55 grams brown sugar
• 2-3 tsp grated ginger root
• 16 oz frozen broccoli florets
• 1 onion, thinly sliced

Drain and press tofu by placing it on plate lined with a clean cloth then setting a heavy dinner plate on top of the tofu. Allow to rest for 30-90 minutes.

Cut tofu into bite sized cubes then place onto a baking sheet lined with a silicone baking mat. Bake at 400 degrees for 25 minutes.

Meanwhile in a small mixing bowl, combine soy sauce, brown sugar, rice vinegar, water, sesame oil, and corn starch. Whisk until there are no traces of corn starch. Add sesame seeds, garlic, and ginger then whisk again. Set aside.

In a large pan, saute broccoli and onion over medium heat until broccoli is tender and onion begins to brown. Add water to prevent sticking if needed. Once done, add in sauce and baked tofu. Cook for an additional 5 minutes, stirring frequently, until sauce becomes thick.

Scrambled Curry Fried Rice

Veggies

• 2 carrots, finely chopped
• 1 red bell pepper, finely chopped
• 1/2 yellow onion, finely chopped
• 1 cup frozen peas
• 1 tsp olive oil

Scrambled Tofu/Eggs

• 16 oz extra-firm tofu OR 6 eggs
• 1 TBSP soy sauce
• 2 tsp curry powder
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 2 tsp olive oil

Fried Rice

• 4 cups leftover cooked basmati rice (do not use freshly cooked rice. 180 grams rice + 2 cups water can be cooked, cooked, and refrigerated at least 6 hours in advance)
• 2 TBSP soy sauce
• 2 tsp olive oil

VEGGIES. In a large pan, cook veggies in oil until onions are translucent and carrot is slightly tender. Transfer cooked veggies to a large bowl so the pan can be reused.

TOFU/EGGS. If using eggs instead of tofu, whisk eggs, soy sauce, curry, garlic, and nutritional yeast together. Heat oil in the pan over medium heat then scramble egg mixture until done.

If using tofu, heat oil in the pan over medium heat, drain and squeeze tofu then crumble tofu into the pan and cook until it begins to brown (about 2-3 minutes). Add soy sauce, curry, and garlic and continue to cook until tofu is well coated and has dried a bit.  Add nutritional yeast, stir to coat, then transfer to the bowl of veggies.

RICE. Heat pan back up over medium heat and add oil. Add rice to the pan and stir until warm (3-5 minutes). Pour in soy sauce, mix well, then add veggie/tofu mixture. Continue cooking while stirring until heated.

Vegan Breakfast Sausage

• 180 g. dry lentils + 2 cups water
• 80 g. oats
• 8 oz mushrooms
• 2 Tbsp flaxmeal
• 2 Tbsp maple syrup
• 2 tsp dried sage
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1/2 tsp pepper

In a small pot with lid, combine lentils and water and bring to a boil. Immediately reduce heat to the lowest possible setting. DO NOT LIFT LID UNTIL COMPLETELY DONE. Allow to cook for 15-20 minutes until all water appears to have been absorbed then shut off and remove from heat. If any water remains, continue cooking with the lid off for a few minutes. 

Measure oats into a food processor and pulse until coarsely ground. Add mushrooms and pulse until finely chopped. Transfer mixture to a large mixing bowl then stir in remaining ingredients including lentils once cooked. Mash mixture with a potato masher or fork. 

On a baking sheet lined with a silicone mat, pack a spoonful of the mixture into a 3" diameter cookie, making sure that they are no more than a half inch thick. Repeat until all the muxture has been used.

Bake at 350 degrees for 30 minutes. Transfer to a cooking rack. Once cooled, wrap in freezer paper then place the wrapped patties into a large plastic freezer bag.

To cook, pan fry the patties in 2-3 teaspoons of coconut oil. 

 

Coleslaw

• 1/2 head cabbage
• 1/4 red onion
• 2 carrots
• 90 grams miracle whip
• 2 Tbsp sugar
• 2 tsp apple cider vinegar
• 1/2 tsp salt

Shred cabbage, onion, and carrots in a food processor. Transfer to a bowl. Stir in remaining ingredients.

Vegan Sloppy Joes

Makes enough for 4-5 sandwiches. Feel free to double the recipe as it freezes well

• 90 grams dry green lentils + 1 cup water
• 1/2 yellow onion
• 4 oz white mushrooms
• 2 carrots (optional)
• 1 bell pepper (optional)
• 180 grams ketchup
• 10 grams yellow mustard
• 12 grams brown sugar
• 1 tsp garlic
• 1 pint chickpeas (cooked from 135g dry), drained and rinsed

In a small pot with lid, combine lentils and water and bring to a boil. Immediately reduce heat to the lowest possible setting. DO NOT LIFT LID UNTIL COMPLETELY DONE. Allow to cook for 15-20 minutes until all water appears to have been absorbed then shut off and remove from heat.

Pulse veggies in a food processor until finely chopped. Transfer to a large pan with a lid and saute over medium heat until onions are translucent. If veggies start to stick, add a little water. Stir in remaining ingredients along with cooked lentils. 

Serve on bread of your choice. 

Vegan Taco Filling

use on tacos or nachos! Freeze leftovers to make an easy dinner for later.

• 180 grams dry quinoa
• 2 cups water
• 1 yellow onion
• 2 bell peppers (or 6-8 mini bell peppers)
• 2-4 cloves garlic
• 1 large carrot
• 4-6 white mushrooms
• optional: 1 jalapeño
• 1 quart black or pinto beans  (cooked from 240g dry)
• 2 Tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 2 Tbsp lime juice
• 2 Tbsp soy sauce

In a small pot with lid, combine quinoa and water and bring to a boil. Immediately reduce heat to the lowest possible setting. DO NOT LIFT LID UNTIL COMPLETELY DONE. Allow to cook for 15-20 minutes until all water appears to have been absorbed then shut off and remove from heat.

Meanwhile, chop all veggies in a food processor then transfer to a large pan. Cook veggies, adding a little water if necessary to prevent sticking. Add beans to the veggies along with all remaining ingredients. Mash slightly with a fork or potato masher, leaving some of the beans whole. 

Stir the cooked quinoa into the bean/veggie mixture. Serve on tortillas or chips along with desired toppings: avocado, salsa, shredded lettuce, queso, etc.

Sprinkle Sugar Cookies

• 1/2 c. butter, melted
• 100 g. vegetable shortening
• 100 g. sugar
• 60 g. powdered sugar
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp vanilla
• 300 g. all purpose flour
• sprinkles of your choice

In a bowl, whisk together butter and shortening until smooth. Add in sugar, powdered sugar, egg, baking soda, baking powder, salt, and vanilla and whisk again until creamy and smooth. Add in flour and, using a spoon, stir until combined.

Pour some sprinkles into a small, shallow dish.  Roll cookie dough into walnut sized balls then dip/roll half of the ball into the sprinkles then place onto a silicone mat lined cookie sheet, sprinkle side up. Make sure to keep 3-4 inches between the cookies on the pan. Using the bottom of a drinking glass, gently press the cookies flat until they are about a half inch thick.

Bake at 375 degrees for 10-12 minutes. Allow to cool on the pan for a few minutes before transfering to a cooling rack for 10 minutes. Once cooled, place cookies into an air-tight container. 

Vegetarian Bacon Corn Chowder

• 2-3 large carrots, peeled and chopped
• 4-5 yukon gold potatoes, peeled and diced
• 1 yellow onion, chopped
• 1 lb 8 oz frozen corn
• 4 cups water
• 1 (5oz) package vegetarian bacon (Smart brand, diced)
• 1 Tbsp vegetable bouillon
• 1 tsp dried parsley
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1 tsp salt
• 1 (12 oz) can evaporated milk

Combine all ingredients EXCEPT evaporated milk in an Instant Pot and set to cook on high pressure for 12 minutes. Allow pressure to naturally release.

Stir in the can of evaporated milk then transfer half the soup to a blender and blend until smooth. Return blended soup to the pot then serve.

Knoephla Soup

Soup

• 2 Tbsp butter
• 5-6 yukon gold potatos, peeled and cubed
• 1 yellow onion, diced
• 1 1/2 tsp fresh ground pepper
• 5 cups water
• 3 cups milk
• 1/2 cup heavy cream
• 2 Tbsp chicken bouillon

Knoephla

• 185 grams all-purpose flour 
• 3/8 cup milk
• 1 egg
• 2 tsp dried dill
• 2 tsp dried parsley
• 1 tsp fresh ground pepper
• 1/2 tsp salt
• additional 1-2 Tbsp flour to prevent sticking

In a large pot, melt butter over medium heat. Add potatoes and onion and saute until onions start to caramelize. Add some of the water to prevent sticking. Add remaining ingredients and allow to simmer until potatoes are tender (about 20 minutes). 

Meanwhile, combine knoephla ingredients in a seperate bowl. Dough should be stiff and not sticky (add more flour or more milk if needed). Roll dough into ropes about 1/2 inch thick then cut ropes into small pieces. Transfer pieces of dough back to the bowl along with the additional 1-2 Tbsp flour and toss, making sure that each piece is coated and seperate from the others.

Carefully drop dough balls into the soup then cover. Let soup cook for an additional 15 minutes.

Lentil Curry Soup

• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 Tbsp olive oil
• 6 cups veggie broth
• 1 1/2 cups dried green lentils
• 2 carrots, diced
• 2 Tbsp curry powder
• 1/2 tsp ginger powder
• 1 cup cashew milk
• salt to taste (about 1 tsp, add 1/2 tsp at a time)

In a pan over medium heat, saute onions and garlic in the olive oil. Meanwhile, combine remaining ingredients to a slow cooker. Add in onions and garlic once done. Allow to cook on medium for 6 hours or high for 4 hours. Transfer about half to 3/4ths of the soup to a blender and puree until smooth before returning to the slow cooker. Add salt last, adjusting as needed. 

Lentil Bruschetta Dip

• 135 g. dry green lentils 
• 1 1/2 cups of water
• 3 roma tomatoes, diced
• 1-2 cloves garlic, minced
• 2 tsp dried basil
• 1/2 tsp oregano
• 3/4 tsp salt
• 1 tsp lemon juice
• 2 tsp balsamic vinegar
• 1 Tbsp olive oil
• 1 cup feta, crumbled
• fresh ground pepper to taste

In a small saucepan, bring lentils and water to a boil then reduce heat to a gentle simmer. Keep covered. Allow to simmer until lentils are soft and the water has been absorbed.

In a large bowl, combine remaining ingredients. Add lentils once cooked then stir once more.

Cover dip and transfer to the fridge for at least 1 hour. Serve with crackers. 

Oriental Cold Noodle Salad

• 15 oz spaghetti noodles
• 2 tsp peanut oil
• 1/3 cup rice vinegar
• 1/3 cup soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp lime juice
• 2 tsp red pepper flakes
• 2 cloves garlic, minced
• 2 carrots, grated
• 1 cup frozen peas
• 1 cup peanuts, chopped

Cook noodles in a pot of boiling water for 9 minutes. Drain and rinse. 

Meanwhile, combine all remaining ingredients in a large bowl and mix thoroughly. Add cooked spaghetti, stir until well coated, cover, and refrigerate for at least 1 hour, preferably overnight. 

Shampoo Bar

Recipes makes 3 pounds of soap

Spinach Avocado Grilled "Cheese" Sammies

Makes 2 sandwiches

• 4 slices of bread
• 1 ounce pesto
• 1/4 cup vegan mozzarella
• 1 handful fresh spinach
• 1/2 avocado, sliced
• butter or coconut oil for grilling

In a pan over medium-low heat, melt butter or coconut oil. Smear pesto two slices of bread and vegan mozzarella onto the remaining two slices

Assemble the sandwiches onto the pan, layering avocado and spinach in between the pesto and cheese covered bread. Grill the sandwiches with a lid covering the pan until browned. Flip then continue cooking other side.

Cheesy Broccoli Soup

• 2 1/2 cups veggie stock
• 3 cups cashew milk
• 640 grams frozen broccoli
• 1 yellow onion, diced
• 1 large yukon gold potato, peeled and cubed
• 1 large carrot, peeled and diced
• 1 tsp sea salt
• 2 tsp dijon mustard
• 1 tsp pepper
• 1 tsp lemon juice
• 1/2 cup nutritional yeast
• 3 cloves garlic, peeled

In a medium-sized pot over medium heat, combine all ingredients EXCEPT nutritional yeast and garlic. Cook until veggies are tender.

Transfer some of the soup to a blender, add nutitional yeast and garlic, and blend until smooth. Return soup to the pot and stir to combine. Blend as much or as little of the soup as you'd like. 

Vegan Mozzarella

• 1/4 cup raw cashews
• 1 cup hot water
• 2 Tbsp + 1 tsp tapioca starch (aka tapioca flour)
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 clove garlic
• 3/4 tsp sea salt

Add all ingredients to a blender then blend until completely smooth (may take a full minute). Pour mixture into a saucepan and cook over medium heat, stirring often. Mixture will begin to thicken. Continue cooking for about 2-3 minutes until stretchy. 

Transfer "cheese" to an airtight container and store in the fridge. Perfect for pizzas (smear straight onto the dough) or sandwiches. 

Hamburger Buns

• 2 1/4 tsp yeast
• 2 Tbsp sugar
• 1 cup warm water
• 3 Tbsp butter
• 1 tsp salt
• 1 egg
• 450 grams all purpose flour
• oil
• 1 egg + 1 Tbsp milk
• optional: sesame seeds

In a large bowl, combine yeast, sugar and water. Whisk thoroughly then allow to sit until mixture becomes frothy (about 5 minutes).

In a microwave-safe bowl, soften butter in the microwave. Add salt and one egg to the butter and whisk until smooth. 

Add flour to the large bowl containing the yeast mixture. Stir until combined then add in the egg mixture. Stir once more until ingredients come together then knead dough until it becomes smooth and elastic (about 3-5 minutes). 

Form dough into a ball and return it to the large bowl. Brush dough with oil (or spray with oil using an oil mister), then cover with a clean kitchen towel. Allow dough to rise for 2 hours. 

After 2 hours has passed, punch the dough down and roll it into a thick rope. Cut dough into 8-14 equal pieces* (see note below) then cover all but one with the kitchen towel. 

One at a time, form each piece into a ball, tucking the ends underneath itself. Place buns onto a baking sheet lined with a silicone baking mat or parchment paper, making sure to leave one inch of space between each bun. 

Cover with the kitchen towel once more and allow to rise for 1 hour.

Preheat oven to 375 degrees. In a small bowl, whisk together one egg and a tablespoon of milk. Before putting buns in the oven, carefully brush each one with the egg mixture then sprinkle with sesame seeds if desired. Bake for 15-20 minutes or until golden brown. 

Allow to cool completely before cutting. Freeze leftover buns if they won't be used within 2 days. 

*8 pieces for large buns, 10 pieces for medium, 12-14 for sliders

Texas Caviar

• 1 pint black beans (cooked from 120g dry), rinsed and drained
• 1 pint black eyed peas  (cooked from 120g dry)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 red onion, diced
• 2 green onions, chopped
• 1 cup corn
• 1 cup cherry tomatoes, quartered
• 1 1/2 Tbsp lime juice
• 1 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• salt to taste

Combine all ingredients and mix well. Refrigerate overnight before serving. 

Vegan Grilled Cheese Sandwiches

Recipe makes 5-7 sandwiches.

• 120 grams peeled and cubed potato
• 20 grams peeled and sliced carrot
• 30 grams sliced yellow onion
• 1/3 cup cooking water from veggies
• 28 grams cashews
• 2 Tbsp plant-based milk 
• 1 Tbsp nutritional yeast
• 1 1/2 tsp lemon juice
• 1/2 tsp salt
• homemade bread

In a small saucepan, boil potato, carrot, and onion until soft.

Use 1/3rd cup measuring cup as a ladle to transfer cooking water from the vegetables to a blender. Add to blender cashews, coconut milk, nutritional yeast, lemon juice, and salt. Blend until completely smooth.

Strain veggies and add to blender then blend once more.

Place a frying pan over medium low heat. Once hot, oil pan with olive oil then lay pieces of bread into the pan in a single layer. Spoon cheese mixture onto bread then top with a second piece of bread. Cook until bread is toasted then flip. Continue cooking other side until toasted.

Stewed Tomatoes

Makes 7 quarts

• 16 pounds tomatoes, peeled
• 4 sticks celery
• 1 yellow onion
• 1 green bell pepper, cored
• 1 Tbsp sugar
• 1 Tbsp salt
• 1 Tbsp dried parsley

Peel tomatoes by scoring each one with a knife them dropping them a few at a time into boiling water. Allow to boil for 1 minute then transfer tomatoes to a bowl of ice water. Peels should come off easily.

Roughly chop tomatoes then transfer to a large container (I use the base of my pressure canner). 

In a food processor, chop celery, onion, and bell pepper. Add chopped veggies and spices to the tomatoes and stir.

Spoon tomatoes into clean canning jars. Wipe rims clean and top with lids and rings, screwing rings on finger-tight (Do not over tighten! Jars must be able to vent during canning).

If you used your pressure canner to mix ingredients, wash it out and place canning rack into the bottom. Carefully place filled jars upright into the pressure canner and fill with water according to the manufacturer's suggestions (tyically enough water to submerge the jars 2/3rds of the way). 

Place canner on your stove over high heat. Secure the lid onto the canner, making sure to leave the vent open. Once a steady stream of steam has been coming out of the vent for at least 10 minutes, close the vent and allow pressure to built to 11 pounds. Process tomatoes for 20 minutes while maintaining the pressure. 

After 20 minutes, shut heat off and allow the pressure to drop on it's own. Once the pressure is zero, carefully open the vent and allow all the steam to release. Open lid, remove jars, and tighen the lids. Let jars cool at room temperature before checking the seals. 

Pit Paste

• 48 grams shea butter
• 24 grams coconut oil
• 24 grams almond oil (may substitute any liquid oil such as jojoba oil or even olive oil)
• 14 grams beeswax
• 28 grams arrowroot powder
• 14 grams baking soda
• 14 grams bentonite clay
• 20 drops total of essential oils of your choice (optional)

Vegan Mac & Cheese

• 16 oz macaroni noodles (or noodle shape of your choice)

"Cheese" Sauce

• 2 cups yellow potatoes (weighing a total of 325 grams before peeling), peeled and diced
• 1/2 cup carrots (40-50 grams), peeled and sliced
• 2/3 cup yellow onion (100 grams), chopped
• 1 cup (128 grams) raw cashews
• 1 1/2 cup vegetable cooking water
• 1/2 cup almond milk
• 1/4 cup nutritional yeast
• 2 Tbsp lemon juice
• 2 tsp salt
• 1/2 tsp garlic powder
• sprinkling of paprika (topping)

Boil vegetables and cashews in some water until tender (or cook in an Instant Pot for 6 minutes).

While veggies are cooking, boil noodles until al dente (6-8 minutes). Drain, rinse, then return to the pot.

Once veggies are done, strain while reserving 1 1/2 cups of the water. Transfer veggies/cashews to a blender and add all remaining sauce ingredients including reserved vegetable cooking water. Blend until smooth.

Pour sauce over cooked noodles, stir, and serve with a pinch of paprika sprinkled on top. You can also place the mac & cheese into an oven-safe dish, sprinkle with breadcrumbs, and bake at 350 degrees for 15 minutes.

Variation: Add steamed broccoli to make Mac & Trees! If using the instant pot, simply do the pot-in-pot method float a stainless steel or glass bowl of fresh or frozen broccoli florets on top of the veggies and cashews in the instant pot, seal the lid, then pressure cook as normal.

Vegan Sweet Potato Burgers

• 1 large sweet potato
• 1 pint garbanzo beans (cooked from 135g dry, rinsed and drained)
• 40 grams oats
• 2 Tbsp plant-based milk
• 2 Tbsp ketchup
• 1 Tbsp nutritional yeast
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp liquid smoke
• 1/2 tsp salt

Cook whole sweet potato in the microwave for 6-8 minutes until fork tender. Carefully cut the sweet potato in half length-wise then use a spoon to scrape the insides away from the skin. Transfer sweet potato to a food processor and add all remaining ingredients. Pulse until combined.

On a baking sheet lined with a silicone baking mat, form mixture into 5 patties. Bake at 400 degrees for 25-30 minutes, flipping half way through.

Once done, remove from oven and allow to cook for 10 minutes before serving. Serve with toppings of your choice.