Garlic Kale Salad
Kale is one of the most nutrient dense foods you can eat, plus it tastes great! A real win-win!
- 1 bunch raw kale, washed, de-stemmed and dried off
- 2 TBSP tahini
- 2 TBSP apple cider vinegar (or water)
- 2 TBSP lemon juice
- 2 TBSP Bragg's liquid aminos (tamari or soy sauce would work too)
- 4 TBSP nutritional yeast
- 2 tsp minced garlic (1 - 2 cloves of garlic)
- sesame seeds, to taste as garnish (optional)
- Break or cut kale into bite size pieces and place in a large bowl.
- Puree all ingredients except kale and sesame seeds in a Vitamix or food processor to blend the dressing.
- Steam kale for about 30 seconds to 1 minute. You want the kale to remain firm.
- Pour dressing over kale and mix until all pieces of kale are coated.
- Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away.
- Sprinkle on some sesame seeds before serving if so desired.
The beautiful color and creamy taste makes this healthy dish a big hit!
- 3 cups shredded cabbage
- 2 cups shredded cabbage (or any combination equal to 5 cups of shredded cabbage)
- 1 cup shredded carrots
- 1 cup bite size broccoli florets
- 1 cup Vegenaise or Just Mayo
- 1 TBSP agave nectar or sweetener of your choice.
- 2 TBSP apple cider vinegar, or to taste
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp celery salt
- shredded radish for garnish, optional
- Combine all ingredients and stir until evenly mixed.
Peanut Sauce Stir Fry
This delicious peanut sauce will turn your veggies and tofu into a 4-Star meal!
- 1/4 cup peanut or almond butter
- 2 teaspoons maple syrup
- 2 tablespoons tamari or shoyu/soy sauce
- 1 tablespoons brown rice vinegar
- 1 teaspoon grated ginger root
- 1 to 2 teaspoons of hot pepper oil or a sprinkle of hot pepper flakes (optional)
- 1/3 to 1/2 cup water (1/3 will give you a thick sauce)
- Simply mix all ingredients into a sauce pan on low heat. Start with a 1/3 cup of water and add more until you reach desired consistency.
- Try our Crispy Baked Tofu recipe on our recipe page or simply saute your tofu in a little oil and salt and pepper.
- Select your favorite veggies to steam or saute
- Serve over rice or noodles and enjoy!
Crispy Baked Tofu
Tofu Perfected! This simple recipe makes a great protein addition to a vegetable stir-fry, pasta dish, or salad.
- 1 block (12 to 15 ounces) of organic extra-firm tofu
- 1 tablespoon olive oil
- 2 1/2 tablespoons tamari or soy sauce
- 2 tablespoons arrowroot starch or cornstarch
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
- To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photo).
- Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
- Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
- Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.
Sweet Potato Black Bean Burger
Enjoy this hearty, flavorful burger that is actually good for you.
- 2 cups mashed sweet potato (~2 large sweet potatoes - organic when possible)
- 1 cup cooked salted black beans, rinsed and well drained (if unsalted, add more salt to the burgers)
- 1 - 1 1/2 cups cooked brown rice* (or sub cooked quinoa with varied results)
- 1/2 cup walnut or pecan meal (or very finely chopped)
- 1/2 cup finely diced green onion
- 2 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp each salt and pepper (to taste)
- 1/4 tsp chipotle powder (optional)
- 1 Tbsp brown sugar (optional | for added sweetness)
- Sliced Avocado, lettuce, onion, and condiments of your choice
- Preheat oven to 400 degrees and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch - about 30 minutes - set aside. Reduce oven heat to 375 degrees F.
- While potatoes are baking, cook rice or quinoa (see notes for instructions).
- Add cooked black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice, green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
- Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
- Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
- Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference. I went for around the 35 minute mark.
- Serve on slider buns (double stack for more bulk) or atop a salad with sliced avocado, red onion, greens, and ketchup or salsa.
- Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.
Cream of Broccoli Soup
This creamy, healthy, and delicious protein packed soup gets its creaminess from cashews!
- 1 cup raw cashews
- 1 cup water
- 4 cups vegetable broth, divided
- 1 Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 onion, finely chopped
- 4 1/2 coarsely chopped broccoli
- 1 teaspoon dried basil
- 1 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- Blend 1 cup raw cashews and 1 cup of water in blender until smooth, about 1 minute.
- Pour 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for about 5 minutes
- Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
- Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat.
- Transfer about half of the soup to a blender; blend until smooth. Return blended soup to pot and stir well.
- It's now ready to serve.
Creamy Carrot and Potato Soup
This is such a tasteful soup, your friends will never believe how easy it is to make!
- 2 Tablespoons extra virgin olive oil
- 1 Large onion (about 3/4 pound), cut into medium dice
- 3 Cloves of garlic cut in big pieces
- 3/4 Teaspoon sea salt (or to taste)
- 1/4 Teaspoon fresh pepper (or to taste)
- 2 pounds of carrots, cleaned and cut into large pieces
- 2 Not-Chick'n bouillon cubes
- 5 cups of water
- 2 medium red potatoes, cleaned and quartered
- 1 Teaspoon lemon juice
- 1 1/2 Teaspoon ginger juice
- 1. In large pot, heat oil over medium heat. Add diced onions and salt. Sweat onions 5 to 8 minutes or until soft. Stir often to prevent browning.
- 2. Add carrots, potatoes, and garlic and cook for an additional 5 minutes on low heat. Stir to prevent browning.
- 3. Add the 5 cups of boiling water. Return water to a boil, add 2 bouillon cubes, and then lower the heat to simmer for 20 minutes or until carrots and potatoes are very tender.
- 4. Blend 80% of soup in blender until creamy and then mix back into soup.
- 5. Add lemon and ginger juice if desired.
Spicy Buffalo Cauliflower Bites
Make these as a main dish or for a great appetizer for the big game!
- 1 large head cauliflower
- 1 cup hot sauce
- 1 cup flour
- 1 tbsp earth balance butter
- 1 cup water or soy milk
- 2 tsp garlic powder
- Preheat oven to 450
- Combine the water or soy milk, flour, and garlic powder in bowl and stir until well combined.
- Coat the cauliflower pieces with the flour mixture and place in shallow baking dish. Bake for 18 minutes.
- While the cauliflower is baking, combine your buffalo sauce or hot sauce and butter in a small bowl.
- Pour the hot sauce mixture over the baked cauliflower and continue to bake for an additional 5 to 8 minutes.
No Bake Cookies
- ¾ cup cane sugar
- ½ non-dairy milk
- ¼ cup non-dairy butter alternative
- 2 tbsp. cocoa*
- 3 cups quick cook oats
- 2 – 3 tbsp. peanut butter
- Combine the first four ingredients into a medium saucepan and mix together.
- Then, heat the pan on the stove, on medium heat, while stirring, until it begins to bubble.
- When it begins to bubble turn the heat down slightly and stir for 2 minutes.
- Take the pan off the heat and stir in the oats and add the peanut butter.
- Scoop out spoonfuls of the mixture and drop on the covered cookie trays until all of the mixture is gone.
- Wait about 15 minutes for the cookies to become solid.
- Use a spatula to take the cookies off the tray.
- *For an alternative to cocoa consider carob powder, for an alternative to peanut butter consider other nut butters, and maple syrup for cane sugar.
20 Minute Potato Salad
- 2 pounds quartered medium red potatoes
- 1/4 cup sliced green onions
- 1 small red or green bell pepper, sliced
- 1/2 cup Vegenaise (adjust for taste)
- 1 tablespoon inglehoffer original stone ground mustard
- Add potatoes to boiling (salted) water; cook 12 minutes or until tender, Drain.
- Toss with remaining ingredients; refrigerate