Cabbage Soup

This soup is flavorful, healthy, and low calorie! It is also incredibly easy to make and exactly what I crave any time I'm feeling under the weather. It is also a great way to make use of any vegetables that are on the verge of expiring. 

• 3 quarts water
• 2 Tbsp vegetable bouillon
• 3 cloves garlic, minced
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 small yellow onion, diced
• 1/2 head of cabbage, chopped
• 3 stalks celery, chopped
• 2-3 carrots, chopped
• optional: bell peppers

Combine all ingredients in an Instant Pot then cook on high pressure for 20 minutes, allowing pressure to release naturally. 

Honey Balsamic Brussels sprouts

• 1 1/2 pounds Brussels sprouts
• 2 Tbsp oil
• 2 Tbsp balsamic vinegarette
• 2 Tbsp honey
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper

Cut Brussels sprouts in half. Combine remaining ingredients in a large bowl then add in Brussels sprouts and mix until well coated. 

Transfer to a cookie sheet lined with parchment paper and bake at 400 degrees for 20-25 minutes. 

Instant Pot Seitan Roast

• 3/4 cup pinto beans (cooked from 60 grams dry pinto beans)
• 2 cloves garlic
• 3 Tbsp soy sauce
• 2 Tbsp olive oil
• 2 tsp vegetable bouillon
• 1/4 tsp liquid smoke
• 1 cup water
• 240 grams vital wheat gluten
• 1/3 cup nutritional yeast
• 1 tsp garlic power
• 1 tsp onion powder
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp pepper

In a blender, combine beans, garlic, soy sauce, oil, vegetable bouillon, liquid smoke, and water. Blend until smooth.

In a large bowl, combine vital wheat gluten, nutritional yeast, and spices.

Pour wet ingredients over dry ingredients and mix until combined then knead dough for a few minutes. Form dough into a log shape then wrap tightly in parchment paper then top with aluminum foil. 

Place the metal rack that is included with the instant pot into the bottom of the pot then add water until it just reaches the bottom of the rack. Place the wrapped roast on top of the rack then seal the instant pot. Make sure the venting knob is set to seal then set instant pot to pressure cook on high for 1 hour and 15 minutes. Allow pressure to release naturally. 

Lasagna Soup

• 1 Tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 28 oz crushed tomatoes
• 6 cups vegetable broth (6 cups water + 2 Tbsp veggie bouillon)
• 8 oz lasagna noodles, broken into 2" pieces (or 8 oz shell or farfalle noodles)
• 1 cup TVP 
• 2-3 cups fresh spinach, chopped

In an Instant Pot, saute onion in oil until translucent. Add garlic, tomato paste, and spices. Continue cooking for 2-3 minutes. Add tomatoes, broth, lasagna noodles, and TVP. Secure lid and cook on high pressure for 5 minutes then quick release pressure. Open lid and stir in spinach.

Mushroom Stroganoff

• 3 Tbsp olive oil, divided
• 1 large yellow onion, diced
• 16 oz mushrooms (baby Bellas or white or a mix of both), sliced
• 5-6 cloves garlic, minced
• 1 tsp dried thyme
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 tsp Worcestershire 
• 3/8th cup flour
• 3 cup vegetable broth
• 1 cup almond milk
• 16 oz rotini pasta, cooked according to package instructions

In a large pan over medium heat, sauce onions in a tablespoon of the olive oil until onions are translucent. Add mushrooms and continue cooking until juices have evaporated and mushrooms are done (about 15 minutes). Add remaining olive oil, garlic, thyme, salt, pepper, and Worcestershire and stir until incorporated. Add flour and stir until fully combined, then add broth and milk. Increase heat to medium-high, cover, and let simmer for 10-15 minutes. Remove lid and allow to continue to cook for a few minutes to thicken.

Add cooked and drained pasta then serve! 

Make-Ahead Asian Noodle Bowls

Well worth the 20 minute prep-time as this recipe results in FOUR delicious and healthy lunches/dinners that are ready-to-eat. Keeps in the fridge for up to 4 days.

• 4 oz thin spaghetti noodles OR 1 small sweet potato, peeled & spiralized
• 1 large zucchini, spiralized
• 2 large carrots, grated with a box grater
• 1 large bell pepper (or 4 mini), sliced
• 2-3 green onions, sliced
• 2 cups garbanzo beans (cooked from 135g dry, drained and rinsed)
• optional: avocado (add before serving)

Sauce

• 64 grams (1/4 cup) almond butter
• 3 Tbsp rice vinegar
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp maple syrup
• 1 tsp lime juice
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• optional: 1/2 tsp red pepper flakes

IF USING SPAGHETTI: Bring a pot of water to boil and cook spaghetti noodles for 7 minutes. Drain then rinse with cold water.

IF USING SWEET POTATO: Heat a large frying pan over medium-high heat. Once hot, add sweet potato noodles and enough water to prevent sticking. Toss frequently, adding more water when sticking occurs. Cook for 5-7 minutes then remove from heat and rinse under cold water to stop the cooking process. 

Line up 4 food containers with lids. Into each, neatly place a quarter of the spaghetti, sweet potato noodles, zucchini noodles, grated carrot, sliced bell pepper, chopped green onion, and 1/2 cup of garbanzo beans. 

In a medium sized mixing bowl, whisk together sauce ingredients. Divide into 4 small jars with lids. 

Store everything in the fridge! To enjoy, pour sauce into the container of veggies/noodles and stir until evenly coated. 

Mushroom Swiss Quiche

• 9" pie shell, prepared
• 4 oz mushrooms, sliced
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 6 eggs
• 3/4 c. milk 
• 2 oz shredded Swiss cheese
• 1/2 tsp salt

Prepare pie shell as directed. Saute mushrooms until about half way done then add chopped onions and continue to cook until onions are translucent. Add minced garlic then continue cooking for a few more minutes. Meanwhile, whisk together eggs, milk, cheese, and salt. Add sautéed mushrooms and onions then stir once more. Pour egg mixture into pie shell then bake at 375 degrees for 30-40 minutes. 

Whole Roasted Cauliflower

Great in gyros! Serve on a wrap or pita with lettuce, cucumber, tomato, kalamata olives, and tzatziki!

• 1 head cauliflower (leaves and stem removed)
• 96 g. tahini
• 2 Tbsp olive oil
• 2 tsp turmeric
• 2 tsp paprika
• 2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt

Whisk together tahini, oil, and spices. Place cauliflower in a baking dish (preferrably a dutch oven with lid). Pour mixture over cauliflower, covering completely (to do this, you'll need to scoop mixture out from under the cauliflower and re-drizzle it over the cauliflower multiple times until you get a good covering). Bake uncovered at 400 degrees for 1 hour 15 minutes, covering about half way through. 

Coconut Cream Pie

• 1 pie crust (homemade or store-bought and prepared according to directions)
• 1 cup unsweetened coconut flakes
• 3 cups half and half
• 2 eggs
• 3/4 c. sugar
• 1/2 c. flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 c. whipped topping

Prepare crust.

In a large frying pan, toast coconut flakes over medium heat, stirring constantly, until golden brown.

In a medium saucepan, add half and half, eggs, sugar, flour, salt, and vanilla. Cook over medium heat, whisking constantly. Once boiling, reduce heat to low and continue cooking and whisking for a few more minutes until thick. Remove from heat and stir in 3/4ths of the toasted coconut flakes.

Pour mixture into the pie shell. Cover and refrigerate 4+ hours. 

Top with whipped topping then sprinkle on remaining coconut flakes. 

TVP taco "meat"

• 1 cup TVP
• 1 cup water
• 2 Tbsp taco seasoning
• 1 tsp salt

Combine all ingredients in a saucepan and let sit for 5 minutes. Turn on heat then cook until hot.

Vegan Chili with TVP

• 500 grams dried beans of your choice + water
• 28 oz diced tomatoes
• 6 cups water
• 3 Tbsp chili powder
• 1 Tbsp cumin 
• 1 Tbsp dried oregano
• 1 Tbsp paprika
• 2 tsp granulated garlic
• 1 1/2 tsp salt
• 2 vegetable bouillon cubes, crushed
• 2 carrots, chopped
• 1 onion, chopped
• 1/4 c. banana pepper rings
• 1 1/2 c. TVP 

Cook beans in water in an instant pot on high pressure for 30 minutes. Allow pressure to release naturally. Drain, rinse, and return beans to the instant pot. Add all remaining ingredients then replace lid and cook on high pressure for 12 minutes. 

Carrot Dogs

• 8 large carrots, peeled and cut to bun length
• 1/4 cup water
• 1 vegetable bouillon cube
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 Tbsp maple syrup
• 2 tsp liquid smoke
• 1 tsp yellow mustard
• 1 clove garlic, minced

Set a pot of water on the stove to boil. Once boiling, add peeled carrots and cook for 12-15 minutes until fork tender (be careful not to overcook). 

Meanwhile, in a small bowl or coffee mug, add 1/4 cup water and vegetable bouillon cube. Microwave for 1 minute (long enough to completely dissolve the bouillon cube). Stir in remaining ingredients and set aside. 

Once carrots are done boiling, immediately rinse them under cold water to stop them from cooking. Transfer carrots to a zip-lock bag then pour in marinade. Close the bag, squeezing out as much air as possible, and transfer to the fridge, with the bag laying flat. Marinade for a minimum of 6 hours and as many as 24 hours.

To heat, cook carrot dogs on a grill or pan until heated through. Serve on a hotdog bun with your favorite toppings. 

Baked Cauliflower Wings

• 120 g. garbanzo bean flour
• 3/4 c. almond milk
• 1 tsp garlic powder
• 1 tsp cumin
• 1 head of cauliflower, cut into florets

sauces (double if you want the entire batch to be the same)

• BBQ wings: 1 tbsp margarine + 1/2 cup BBQ sauce 
• hot wings: 1 tbsp margarine + 1/2 cup wing sauce

In a large mixing bowl, whisk together flour, milk, and spices. Using a rubber spatula, fold in cauliflower florets until evenly coated.

Using two medium-sized mixing bowls, melt one tablespoon of margarine in each bowl. Stir in BBQ sauce in one bowl and wing sauce in the other bowl.

Transfer cauliflower to a baking sheet lined with parchment paper, leaving a little space between each piece. Bake at 450 degrees for 25 minutes. Remove cauliflower from oven and transfer half the cauliflower into each bowl. Carefully coat the cauliflower in the sauce then transfer back to the pan, again with some space between each piece. Bake sauce-coated cauliflower for an additional 15 minutes. 

Serve with dips of your choice. 

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.