Raw Vegan Taco Salad
Vegan Taco Meat:
1 cup pecans or walnuts (preferably soaked overnight)
1/2 Tbsp. cumin
1/2 Tbsp. coriander
1 tsp. chili powder
pinch of cayenne
1/2 tsp. (or more) garlic powder to taste
1 Tbs coconut aminos (or nama shoyu)
4 scallions (or chives) finely chopped
Pulse the nuts in a food processor until chunky.  
Pour ground nuts into a mixing bowl.  Add the spices and mix until thoroughly combined.
Stir in the coconut aminos and scallions until well integrated.
Creamy Hemp Seed Dressing
1/2 cup hemp seeds
1/2 cup filtered water
1 teaspoon onion powder
2 small cloves garlic
2 Tbsp raw apple cider vinegar (or fresh lemon juice)
1 Tbsp extra virgin olive oil
2 Tbsp nutritional yeast
3/4 tsp course sea salt - or to taste
fresh cracked pepper - just a smidge
optional: fresh chopped chives as garnish on top
Add everything (except optional chive garnish) to your vitamix and blend until smooth and creamy, scraping down the sides of the blender a few times as you go.
Note:  Turn this into a delish Ranch Dressing by adding in a bit of rosemary, dill, oregano, parsely & paprika!
Taco Salad Base and Assembly
2 hearts of romaine, chopped or generous servings of mixed salad greens
Red bell pepper, chopped
Tomato, chopped
Cucumber, chopped 
Red onion, diced
1 large avocado, sliced
Cilantro torn across top (optional)
Vegan Tex-Mex Taco Meat
Ultra Creamy Hemp Seed Dressing
Add salad greens as the base to each of two large bowls.
Chop veggies into similar size pieces for textural continuity and arrange over top.
Fan Avocado slices around the salad.
Sprinkle Taco Meat across the salad
Drizzle with Ultra Creamy Hemp Seed Dressing 

1 and 1/2 TBS olive oil
1/2 large yellow onion, diced
1 medium yukon potato, diced
1 medium sweet potato, peeled and diced
3 medium roma tomatoes, diced
1 jalapeño pepper, diced (I kept the seeds for more spice)
2 garlic cloves, minced or pressed
2 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
3 cups vegetable broth
1 cup (~260g) canned pinto beans, rinsed
4 large collard green leaves (about 4 cups chopped)
1 14-ounce package firm tofu (396g), rinsed and drained
2 tsp salt
freshly ground pepper (optional)

Heat the olive oil in a pot over medium-high heat. Once the pan is hot, add the onions. When the onions start to turn translucent, add the diced potatoes. Let it cook for a minute or two, and add the diced tomatoes, jalapeño, garlic, chili powder, cumin, and cayenne pepper.
Cook everything for about another minute and add the vegetable broth. Bring the broth to a boil.
While the chili is cooking, remove the rough stem from the collard green leaves. Chop them into strips.
Once the chili has boiled, add the beans and chopped collards. Chop the tofu in half, and crumble each half with your hands. I did this right over the boiling pot. Be careful of hot liquids splashing out!
Season with the salt and boil for another 5-10 minutes, or until the potatoes can be easily pierced with a fork.
Turn off the heat and serve the chili with some ground pepper.
Store any leftovers in an airtight container.

2 tablespoons vegetable oil
1 spring onion
1 red onion
2 garlic cloves
1 green zucchini
1 yellow summer squash
1 cup yellow beans
1 cup Italian flat beans
1 large ear corn, kernels removed
1 large tomato
1 bell pepper
6 cups vegetable broth
Bunch of basil
Bunch of parsley
4oz mini pasta shapes
Optional for serving
Parmesan shavings
¼ cup chopped basil
¼ cup chopped parsley

Finely chop the spring onion, red onion and garlic cloves. Cut all other vegetables into bite-sized pieces.
In a large pot heat the oil over medium-high heat. Add the spring onion, red onion and garlic cloves. Stir fry for a few minutes over medium heat until starting to brown. Add the other vegetables and continue frying for another two or three minutes.
Add the vegetable stock and bring to a boil. Reduce the heat to medium-low, cover and let simmer for 10 minutes.
Add the pasta shapes together with the bunches of basil and parsley. Continue simmering until the pasta is done.
Remove the herbs from the soup before serving.
Vegan Scampi Pasta with Asparagus and Walnuts

8 ounces capellini or angel hair pasta or gluten-free pasta
1/4 cup olive oil
2 tablespoons minced garlic
1/2 cup coarsely chopped raw walnuts
1/4 cup dulse seaweed flakes
1/4 cup packed finely chopped parsley
1 pound asparagus, trimmed and cut into 1-inch pieces
3 tablespoons fresh lemon juice, divided sea salt and fresh ground black pepper

Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1 cup of the cooking water. Cool the pasta under running cold water, drain, and set aside.
Heat the olive oil in a large skillet over medium-low heat. Add the garlic and walnuts. Reduce the heat to low. Cook, stirring, until the garlic is golden, about 5 to 10 minutes.
Increase the heat to medium. Add the dulse, parsley, and asparagus. Cook, stirring, until the asparagus is partially cooked, about 3 minutes.
Stir in 1/2 cup of the reserved pasta cooking water and continue to cook until the asparagus is crisp-tender, another 2 minutes.
Stir in 2 tablespoons of lemon juice, the reserved pasta, and the other 1/2 cup of reserved pasta cooking water. Cook, stirring, until the pasta is heated through and the sauce has thickened.
Season to taste with salt, plenty of black pepper, and the rest of the lemon juice, if needed. Serve hot.

Chef’s Tip
If you have a wok, this is a great place to use it. Garlic or walnut pieces can be pushed up the side of the wok, out of higher heat, if any of them brown faster than the others. When the sauce is ready to be tossed with the pasta, you’ll have plenty of room to combine them.

1 tablespoon olive oil
1 onion, diced
5 cloves garlic, diced
1 red chili pepper, diced
3 cups cubes pumpkin
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
½ cup quinoa
20 ounce can black beans (rinsed and drained)
5 cups vegetable broth
2 bay leaves
For garnish:
1 avocado, cubed
handful cilantro, diced
1 lime, cut into wedges

Heat oil in pan over medium heat and cook onion for a few minutes. Add garlic and red chili pepper and cook until aromatic.
Add pumpkin and spices and cook for a couple minutes.
Add 2 cups of the vegetable broth and quinoa. Bring a boil and cook for 5 minutes before adding the remaining vegetable broth. Bring to a boil.
Add beans and bay leaves. Bring to a boil, reduce heat and simmer for 5-10 minutes.
Served garnished with cilantro, avocado and lime juice.

8 ounces extra firm tofu
Olive oil
1/4 red onion, thinly sliced
1/2 red pepper, thinly sliced
2 cups kale, loosely chopped
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp chili powder
1/4 tsp turmeric (optional)
Hot Sauce
Breakfast potatoes, toast, and/or fruit

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.
While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
Prep veggies and warm a large skillet over medium heat. Once hot, add 1-2 Tbsp olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.
Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
Serve immediately with the breakfast potatoes, toast or fruit. I like to add more flavor with salsa, hot sauce and/or fresh cilantro. Serves 2.
Vegan Asian Orange Tempeh


4 oz Soba noodles
8 oz Tempeh
Orange Sauce:
½ Cup Vegetable Broth
¼ Cup Orange Juice
3 Tbsp Maple Syrup
2 Tbsp Rice Vinegar
2 Tbsp Soy Sauce
2 Cloves Garlic, Minced
4 tsp Arrowroot Powder or Cornstarch + 2 Tbsp Water
2 tsp Orange Zest
1 tsp Sriracha
½ tsp Pepper
½ tsp Ground Ginger
½ tsp Celery salt
Optional Garnish: Green Onions & Sesame Seeds

In a medium bowl combine all the sauce ingredients except the arrow root powder and whisk together well.
Cut the tempeh into 20-24 small pieces, about equal size, and place them into the sauce. Place that in the fridge to marinate for about 2 hours. Feel free to marinate the tempeh even longer if you’d like! After you’re done marinating - continue to the next steps.
Bring a pot of water to a boil.
This next part requires some multitasking, so read through the recipe first:
Place the soba noodles in a pot of boiling water too cook.
At the same time, place the sauce without the tempeh into a small sauce pan (reserving ¼ cup for the next step), and mix the arrowroot dissolved in water. Cook on medium heat for 4-5 minutes, until thickened.
While you are cooking the noodles and making the sauce, take ¼ cup of the marinade, toss with the marinaded tempeh - cook for about 4-7 minutes until nice and hot!
Drain the soba noodles and run under cool water to stop the cooking.
Per serving, layer ½ the noodles onto a dish then add ½ of the cooked tempeh, and top with your desired amount of orange sauce
Optional: Garnish with green onions and sesame seeds - this makes the pictures pretty!
Sit back, relax, and Enjoy!

Tips and Ideas
Double up the sauce recipe and split half of it out before you marinate - cook that up with your arrowroot and save some sauce in the fridge for other recipes!Not of a fan of tempeh? Try with some tofu and see how it turns out!Add some steamed vegetables like broccoli, water crest, and snap peas for an even more filling dish!
crockpot black bean soup

1 pound dry black beans, picked through, soaked overnight and rinsed
1 tablespoon extra virgin olive oil
½ white onion, diced
2 cloves garlic, minced
4 cups vegetable broth
2 cups water
1 tablespoon cumin
½ teaspoon paprika
½ teaspoon chili powder (more if you like it spicy!)
sea salt to taste
¼ cup fresh cilantro, chopped
fresh salsa
baked corn tortillas
lime wedges

Soak beans overnight in ~10 cups of water, drain, rinse and set aside.
In a small skillet over medium heat, saute onion in olive oil until translucent.
Add garlic and saute until fragrant, remove from heat.
Add beans, sauteed onion/garlic mixture, vegetable broth, water, cumin, paprika and chili powder to crock pot.
Cook on high for 4 hours then on low for 2 hours or until beans are tender. Add fresh cilantro and sea salt to taste.
Transfer half of the soup to a food processor/blender and puree until creamy. (you can also use a hand-held immersion blender) Mix back into crock pot with the rest of the soup and stir.
Serve with fresh salsa, crispy corn chips and lime wedges. You can also top with avocado and hot sauce!

1 lb. whole wheat spaghetti
2 1/2 cups grape tomatoes
5 large garlic cloves, chopped
1-2 Tbsp. extra virgin olive oil
Salt and pepper, to taste
1 batch of vegan pesto, recipe to follow (about 1 cup)
1/2 red onion, thinly sliced
6 medium asparagus, shaved with a peeler
Coarse salt and pepper
Preheat oven 400F. Line a large baking sheet with parchment paper. Place tomatoes and garlic on top, and toss with olive oil, to coat. Season with salt and pepper.
Cook 12-15 minutes, or until tomatoes begin to burst. Switch oven to broiler. Continue to cook tomatoes until they start to caramelize, about 5 minutes, letting some of the extra water cook off.
Meanwhile, cook pasta according to package directions, and make pesto.
Toss shaved asparagus with olive oil, and sprinkle with salt and pepper. Toss pasta with pesto and 1/2 of the shaved asparagus and tomatoes. Check seasoning, adding more salt/pepper, if needed. Garnish the top with the remaining tomatoes and asparagus. Serve.


-2 medium cloves garlic
-1 1/2 heaping, packed cups of basil
-1/3 cup pine nuts or walnuts
-1/2 cup nutritional yeast
-1 tsp. salt
-1/2 cup extra virgin olive oil
-2 Tbsp. reserved pasta water, optional
Pulse garlic in a food processor. Add in basil, nutritional yeast, nuts, and salt. Begin to puree ingredients, slowly drizzling olive oil into the mixture through the top of the food processor. Add the 2 tbsp. of reserved pasta water, if using, or 2 Tbsp. warm water if not thin enough. Puree until smooth.
Use, or freeze immediately for up to 6 months.

10 oz (280g) green beans
4 oz (115g) nameko mushrooms (any other mushroom works also)
5 oz (140g) shishito peppers (about 2 cups)
4 TBS olive oil, divided
1 tsp salt, divided
1/2 small onion, sliced
3 Thai chili peppers, sliced (use 2 if you want less spice)
3 slices of fresh ginger
2 garlic cloves, minced or pressed
1 sprig of scallions, chopped
1 and 1/2 TBS vegan oyster sauce
2 TBS chopped Thai basil (optional)

Prep the vegetables. Rinse and snap off the tough end of the green beans. Set aside. Rinse the nameko mushrooms and set aside. Give the peppers a quick rinse.
Heat a skillet over medium-high heat. When the skillet is hot, add 2 tablespoons of olive oil. Reduce the heat to medium-low. Grill the peppers until they blister. Roll the peppers around so that the sides of the pepper are grilled. It took me about 8 to 10 minutes. Season the peppers with a pinch of salt, and turn off the heat. Serve the peppers on a plate once they’re done.
Heat another skillet over medium-high heat. When the skillet is hot, add the remaining 2 tablespoons of olive oil. Add the onions, chili pepper, and ginger to the oil. Let them sizzle for a minute and then add the garlic. When the onions start to turn translucent, add the green beans.
Turn down the heat a little, and spread the beans out to an even layer. Let it cook for a few minutes and then add the mushrooms and scallions and stir. The green beans will be done when they turn into a nice emerald green color (about a few more minutes). Add the Thai basil when the green beans are almost done. Season with the remaining salt and oyster sauce, and turn off the heat.
Serve the green bean stir-fry and the peppers with a side of rice.
Refrigerate any leftovers in an airtight container.