< Back Kale Salad Prep Time: 5 minutes Cook Time: N/A Serves: 2-4 Level: Beginner About the Recipe Ingredients 1 lb kale, chopped 1 cup carrots, matchstick 1/4 cup vinaigrette of choice 1 Tbs sesame oil 1 lime, juiced 1 tsp salt 1/2 cup dried blueberries Preparation Prep Measure ingredients and have a large bowl ready to assemble the salad. Make To a large bowl, add kale, salt, lime juice and sesame oil. Using your hands, thoroughly massage kale under desired tenderness is reached. Add dressing and carrots to the massaged kale. Proceed with massaging the ingredients. Add the dried blueberries and gently toss until well distributed. Previous Next

< Back Ground Tofu Bulgogi Prep Time: 10 min Cook Time: 30 mins Serves: 4 Level: Beginner About the Recipe Ingredients 14 oz tofu, extra firm (or use super firm tofu) 2 onions, chopped 8 garlic cloves, diced 1 cup green onion, chopped 3 Tbs coconut sugar (can substitute brown sugar) 4 Tbs rice vinegar 3 Tbs soy sauce 4 tsp dark soy sauce 1 Tbs sesame oil 6 Tbs chili crisp or chili oil Preparation Prep Prepare whole grain of choice to serve with bulgogi (e.g. brown rice). Make Pat dry the extra firm tofu and mash into a crumble with a fork Finely chop the onion, garlic, and green onions Make the sauce by combining the coconut sugar, rice vinegar, soy sauces and toasted sesame oil Heat up a pan to medium heat. Add the sesame oil. Sauté the tofu, onions, and garlic for 7-8min Pour in the sauce and sauté for another couple of minutes. Add the green onion and sauté for another 30 seconds Garnish with sesame seeds Previous Next

< Back Raspberry-Almond Thumbprint Cookies Prep Time: 10 min Cook Time: 12 min Serves: ~12-14 Level: Beginner About the Recipe A lightly sweetened treat that is easy and quick to make! Ingredients 2 cups almond flour 1/3 cup maple syrup 1 tsp almond extract 1/2 tsp baking powder 1/3 cup raspberry chia seed jam or jam of choice Preparation Prep Preheat oven to 350 degrees Fahrenheit. Make To a large bowl, add almond flour and baking powder. Mix well. Add in maple syrup and almond extract until the mixture forms a ball. Scoop out 12-14 balls and place them on a parchment-lined baking sheet. Put your thumbprint in each cookie. Then fill the indention with the jam. Bake for ~12 minutes. Allow cookies to cool before serving Previous Next

< Back Marry Me Butter Beans Prep Time: 10 min Cook Time: 12 min Serves: 6 Level: Beginner About the Recipe Ingredients · 1 red onion, diced · 4–6 garlic cloves, minced · 1/2 cup sun-dried tomatoes in oil, diced · 1 tablespoon smoked paprika · 1/2 teaspoon red pepper flakes · 2 teaspoons Italian seasoning · 1/2 teaspoon salt · 2 (14 oz) cans diced tomatoes · 2 (15 oz) cans butter beans, rinsed and drained · 1/2 cup full-fat coconut milk or cashew cream · 1/4 cup nutritional yeast · Juice from 1/2 lemon · 1/2 cup basil, chiffonade Preparation 1. Heat oil in a large skillet over medium heat. Add diced onion and cook until translucent. 2. Stir in garlic and sun-dried tomatoes and cook until fragrant. 3. Add tomatoes, smoked paprika, red pepper flakes, Italian seasoning, and salt. Stir to combine. 4. Add butter beans and mix well. Cook for 2–3 minutes to absorb the flavors. 5. Stir in coconut milk or cashew cream and nutritional yeast. Simmer for 5–7 minutes until thickened. 6. Add lemon juice and chiffonade basil. Stir and serve over wild rice or millet. Previous Next

< Back Saffron-Infused Date & Pistachio Truffles with Maca Prep Time: 20 min Cook Time: n/a Serves: 10 Level: Beginner About the Recipe Ingredients 12 oz Medjool dates, pitted, about 2 packed cups 1 cup shelled pistachios, reserve ¼ cup for garnish ¼ cup raw cashews or almonds, optional for texture 1 tbsp maca powder ⅛ tsp saffron threads, steeped in 1 tbsp warm water for 5 minutes ½ tsp ground cardamom Pinch sea salt ¼ cup unsweetened shredded coconut, optional for rolling Preparation In a food processor, pulse pistachios, and cashews if using, into a coarse crumb. Reserve ¼ cup for garnish. Add dates, maca powder, saffron water with threads, cardamom, and salt. Blend until a sticky dough forms. Roll into 1 inch balls, about 2 tbsp each, to yield around 20 truffles. Roll each truffle in crushed pistachio or coconut for coating. Chill for 15 minutes before serving. Previous Next

< Back Spiced Sweet Potato & Lentil Soup Shooter Prep Time: 10 min Cook Time: 25 min Serves: 4 Level: Beginner About the Recipe Ingredients 1 large sweet potato (about ¾ lb), peeled and diced ½ cup red lentils, rinsed ½ large onion, chopped 1–2 garlic cloves, minced 1 tbsp fresh ginger, minced 2 tsp coconut oil or olive oil ½ tsp ground cinnamon ½ tsp ground cumin ¼ tsp cayenne pepper, adjust to taste 2 cups vegetable broth ½ cup coconut milk, canned and full fat Juice of ½ lime Sea salt and black pepper, to taste Fresh cilantro, parsley, or microgreens for garnish Preparation In a medium pot, sauté onion, garlic, and ginger in coconut oil until fragrant, about 5 minutes. Add cinnamon, cumin, and cayenne, then stir for 1 minute. Stir in sweet potato, lentils, and broth. Bring to a boil, then reduce to a simmer for 20 to 25 minutes until tender. Stir in coconut milk and lime juice. Blend until smooth using an immersion blender or by transferring carefully to a countertop blender. Season with salt and pepper. Garnish with herbs and serve hot. Previous Next

< Back Seed Meat Tacos Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 1 cup sunflower seeds, soaked preferably or use pumpkin seeds alternatively 1 cup sundried tomatoes 1 cup cilantro 1 cup scallions 1 tsp paprika 1 package taco seasoning 1 head butter lettuce Preparation Blend all ingredients in food processor until mixture resembles ground meat. Serve in lettuce cups and add additional toppings that suit your desire (e.g. salsa, avocado, etc.) Previous Next

< Back Candied Walnut & Feta Salad Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 2lbs salad greens of choice 1 cup candied walnuts 1 cup non-dairy feta cheese crumbles 1/3 cup salad dressing of choice Preparation Prep Candied Walnuts To a skillet over medium heat, add 2 tbsp of virgin coconut oil and 1 cup chopped walnuts and toast until fragrant (about 1 minute) Then add 1/3 cup coconut sugar and c ook over low heat until evenly coated Allow to cool and then serve Salad Directions In a large bowl, add salad greens and salad dressing of choice. Mix well ensuring greens are well coated, but not saturated! Add non-dairy feta and candied nuts. Mix well. Serve and enjoy Previous Next

< Back Ackee & Saltfysh Prep Time: 20 min Cook Time: 15 min Serves: 6 Level: Beginner About the Recipe The national dish of Jamaica and favorite breakfast. Ingredients Saltfysh 14 oz hearts of palm, canned 2 Tbs nori sheets, chopped 1 Tbs salt 1 1/2 cup water Ackee 1 lb ackee, canned 4 garlic cloves 2 roma tomatoes, diced 1 bell pepper, diced 1/2 cup red onion, diced 2 Tbs thyme, fresh 1 scotch bonnet pepper 3 scallions, sliced on bias Preparation Saltfysh Prep Using a fork, shred the hearts of palm and place in a mason jar. Add water, salt and nori sheets to the mason jar and marinate for a minimum of 30 minutes up to overnight. (The water should well cover everything within the mason jar) Ackee Prep Dice bell peppers, onion, tomatoes and garlic. Prepare the thyme. Set aside. Rinse and drain the ackee. Set aside. Make In a heated pan, water saute the bell pepper, onion, garlic, thyme and tomatoes. Cook for ~4 minutes or until the onions are translucent. Drain the hearts of palm and add the palm to the pan. Saute until the hearts of palm begin to crisp (about ~5 minutes). Add the ackee to the pan and gently stir as the ackee is delicate. Add salt and pepper to taste and serve. Previous Next

< Back Lemon Cheezecake Cup Prep Time: 2 hours Cook Time: n/a Serves: 2-3 Level: Beginner About the Recipe Ingredients 1 ½ cups raw cashews (soaked for min. 2 hours) ½ cup plant milk 4 pitted medjool dates ½ tsp lemon zest 2 tsp lemon juice ½ tsp vanilla extract Pinch of salt Fresh berries to garnish Crunchy Topping ½ cup seeds or nuts 1 date Preparation Combine all ingredients (except for the berries) in a blender. Blend until smooth. Chill in the refrigerator for 1-2hrs. In a food processor combine seeds or nuts and dates and process to a course crumb. Garnish chilled cups with crunchy nut topping and fresh berries. Previous Next

< Back Tempeh Manis Prep Time: 20 min Cook Time: 15 min Serves: 5 Level: Beginner About the Recipe Fried tempeh and peanuts are coated in a sticky, sweet, umami-rich sauce perfumed with lime leaves and lemongrass. It’s a gourmet stir fry that’s surprisingly easy to make. Ingredients 1 lb tempeh 2 Tbs coconut oil 3 shallots, thinly sliced 6 garlic cloves, thinly sliced 3 Fresno chili peppers, thinly sliced 1 lemongrass stalk, thinly sliced 4 fresh lime leaves, finely chopped 1 bay leaf 2 bell peppers, thinly sliced 3/4 cup roasted peanuts 3 1/2 Tbs kecap manis 1 1/2 Tbs coconut sugar 1 Tbs soy sauce 1 lime, juiced Preparation Cut both blocks of tempeh crosswise into very thin slices, almost as thinly as you can. Then stack several slices on top of each other and cut crosswise into tiny slivers. Fry the tempeh. Heat a 12-inch nonstick frying pan over medium-high heat. Add the oil and heat for a few minutes until hot. Add all the tempeh and season with a couple of pinches of salt, and stir to coat the tempeh with the oil. Spread out the tempeh into an even layer as much as possible and cook undisturbed for 2 minutes to allow browning, then stir. Repeat this process (cook for 2 minutes undisturbed, then stir) for a total of 10 to 12 minutes, or until most of the tempeh is golden browned and crispy. Lower the heat a touch if the tempeh starts to burn. Mix together the Sauce ingredients in a small bowl (kecap manis, coconut sugar and soy sauce). Make the stir fry. Return the frying pan to medium heat and allow to heat up again. Add a touch more oil. Add the shallots, garlic, and chile peppers. Season with a pinch of salt. Cook until shallots and garlic start to turn color, 2 to 3 minutes. Add in the lemongrass, lime leaves, and bay leaf, and cook for 1 minute, tossing frequently. Increase the heat to medium-high and add in the bell peppers and cook until crisp-tender, 2 to 3 minutes. Add the fried tempeh and peanuts to the pan, and toss to coat. Pour in the Sauce, and stir for a couple of minutes, until the sauce clings to the tempeh and coats it well. Remove the bay leaf. Taste, adding salt as needed. Finish with a squeeze or two of lime juice, if desired. Previous Next

< Back Alkaline Fried 'Rice' Prep Time: 30 min Cook Time: 15 min Serves: 4-6 Level: Beginner About the Recipe Ingredients 2 cups quinoa, cooked 1 red onion, diced 2 red bell pepper, diced 1 habenero, diced 1 fennel bulb, diced 1 cup oyster mushrooms, chopped 1-2 cup basil, julienned 2 tbsp grapeseed or palm fruit oil 3 tbsp coriander, ground 1 tsp thyme, dried 1/2 tsp pepper, ground 1 tsp ginger, ground 1/2 tsp salt 2 tbsp onion powder 1/4 tsp cayenne 1 tbsp mushroom powder 3 tbsp coconut aminos Preparation Prep Prep the following veggies: onion, bell peppers, habanero, fennel, mushrooms and basil Directions Add oil to pan over medium heat and allow to get warm Bloom spices by adding ground spices (coriander and thyme) to heated oil Increase heat to medium-high and add diced red onion and saute for 2-3 minutes Add oyster mushrooms and saute for 3-4 minutes Add bell peppers, habenero, fennel, salt, pepper, ginger, onion powder and cayenne. Mix well and allow to cook for 2-3 minutes. Add mushroom powder and cooked quinoa. Mix well. Add basil and coconut aminos. Mix well. Turn heat off and allow the dish to rest for ~5 minutes, allowing for the flavors to meld. Previous Next

< Back Apple Pie Trifle Prep Time: 15 min Cook Time: 20 min Serves: 6 Level: Beginner About the Recipe A delicious twist on the classic apple pie. Ingredients Stewed Apples 5 apples, chopped 2 Tbs lemon juice 2 Tbs maple syrup, divided 2 tsp cinnamon 1 tsp vanilla powder 1/4 tsp salt Oat Crisp 1 cups oats 1/3 cups almond flour or aot flour 1 Tbs coconut oil 1 Tbs coconut sugar 2 Tbs maple syrup Cashew Cream 3/4 cups cashews, raw 1/2 cups plant milk of choice 2 Tbs maple syrup 1 tsp vanilla powder Preparation Stewed Apples Prep Preheat oven to 350 degrees Fahrenheit. Make Place all ingredients for the stewed apples into a medium-sized pot and bring to a simmer. Leave to simmer for roughly 15 minutes or until the apples become soft. Set aside. Oat Crisp Mix all oat crisp ingredients in a bowl until well combined. Spread mixture onto a lined baking tray and bake for roughly 10-12 minutes in the preheated oven. Flip halfway through and be careful not to burn. Set aside. Cashew Cream Make the cashew cream simply by blending all ingredients together in a high-speed blender until smooth. Add milk accordingly to your thickness preference, i.e. add some more plant milk if you find it’s too thick for your liking. Layer the three components into a glass. Start with cream, then apples, then cream again and top off with crisp. Previous Next

< Back Chocolate Chip Butterscotch Chickpea Blondie Prep Time: 10 min Cook Time: 20-25 min Serves: 12 Level: Beginner About the Recipe Ingredients 1.5 cups chickpeas, drained and rinsed 15 soften Medjool dates 1/4 cup unsweetened applesauce 1 cup oat flour 1 flax egg (optional) 2 teaspoons baking powder 1/2 teaspoon vanilla paste (or 1 tsp vanilla extract) 1/4 cup vegan chocolate chips 1/4 cup vegan butterscotch chips Preparation 1) Preheat oven to 350 F 2) Add chickpeas, dates, applesauce, vanilla and oat flour to a food processor and process until batter is well incorporated 3) Transfer batter to dessert baking dish (e.g. 8.5 x 6.5 or 8" cake pan) and fold the chocolate and butterscotch chips 4) Spread batter into even layer 5) Bake for 20-25 minutes Previous Next

< Back Sesame Ginger Noodle Salad Prep Time: 20 min Cook Time: 10 min Serves: 6 Level: Beginner About the Recipe Ingredients For the Salad 8 ounces noodles spaghetti, rice noodles or soba noodles 1 head broccoli cut in tiny pieces 1 bell pepper thinly sliced 1 large carrot shredded 3 green onions diced 1/2 bunch cilantro chopped 1/4 head red cabbage shredded 1 1/2 cups edamame cooked and shelled For the Dressing 1/3 cup oil I used avocado 1/4 cup low - sodium soy sauce 1 tablespoon sesame oil plus more for serving 1 tablespoon agave or sub maple syrup 1 tablespoon rice vinegar 2 cloves garlic grated 1 tablespoon fresh ginger grated 1 tablespoon toasted sesame seeds plus more for serving lime juice to taste, start with 1/2 a lime red pepper flakes optional Preparation Cook the noodles according to the package instructions. Once cooked, rinse with cold water and set aside. Combine all of the dressing ingredients in a bowl and mix to combine. Taste and adjust the seasonings as needed. Add the cold noodles to a large bowl with the rest of the salad ingredients. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature – drizzle with some more sesame oil and sprinkle on some extra sesame seeds before serving. Previous Next

< Back Savory Bambara Beans with Caramelized Plantain Prep Time: 35 min Cook Time: 20 min Serves: 2 Level: Beginner About the Recipe Ingredients 1 cup dried Bambara beans, soaked overnight and cooked until soft ½ ripe plantain, sliced on a diagonal 1 small onion, diced 2 cloves garlic, minced ½ tsp smoked paprika ½ tsp sea salt 3 tbsp nutritional yeast 1 tbsp coconut oil or red palm oil (or water for sautéing) Optional: chopped fresh greens (like kale or moringa leaves) Preparation Heat oil in a skillet. Sauté onion until translucent. Add garlic, smoked paprika, and cooked Bambara beans. Stir to combine. In a separate pan, dry-fry or lightly oil the plantain until golden brown. Serve Bambara bean mix topped with plantains and greens if using. Previous Next

< Back 3-Bean Garlic Skillet Prep Time: 5 min Cook Time: 20 min Serves: 2-3 Level: Beginner About the Recipe Ingredients 2 tbsp extra virgin olive oil 1/2 onion 5 cloves garlic 1 tsp sweet smoked Spanish paprika 1/2 tsp ground cumin 1 cup tomato sauce 1 cup canned chickpeas 1 cup canned white beans 1 cup canned kidney beans 1/2 cup vegetable broth 1/4 tsp saffron threads handful finely chopped parsley sea salt & black pepper Preparation Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil Meanwhile, roughly dice 1/2 onion and roughly chop 5 cloves of garlic After heating the olive oil for 3 minutes, add in the diced onion and chopped garlic, mix with the olive oil, after 4 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, mix together, then add in 1 cup tomato sauce and simmer, after 4 minutes and the tomato sauce has thickened up, add in 1 cup canned chickpeas, 1 cup canned white beans and 1 cup canned kidney beans, season with sea salt & black pepper, gently mix together, then add in 1/2 cup vegetable broth and 1/4 tsp saffron threads, give it one final mix and raise the heat to a medium-high heat After simmering for 5 to 7 minutes and most of the broth has been absorbed by the beans, but there is still a little broth left, remove the pan from the heat, sprinkle with finely chopped parsley, enjoy! Previous Next

< Back Baked Plantain Prep Time: 5 minutes Cook Time: 20 minutes Serves: 2-4 Level: Beginner About the Recipe To optimize this dish, be sure to select ripe plantains. It should have many black spots and be slightly soft to the touch. I love plantain and it is often served as a fried side dish in many Nigerian dishes. However, I wanted to capture to texture of fried plantain without all of the oil. So, this recipe minimally coats the plantain slices in coconut oil and baked. I have found this approach to be ideal as it is a comparable mouth-feel to fried plantain. After baking, I like to take things up a notch by tossing the plantain in a bit of coconut nectar. This last step is optional but totally worth it. Ingredients 2 ripe plantains, sliced on bias 2 Tbs coconut oil 1 tsp cinnamon, ground 1/2 tsp salt 1 Tbs coconut nectar, optional Preparation Prep Preheat the oven to 375 degrees Make In a bowl, add coconut oil, cinnamon and salt. Mix thoroughly. Peel and slice the plantains into 1/2 inch slices, cut on a bias. Add to bowl and toss well. On a parchment-lined baking sheet, arrange the plantain in a single layer. Bake for 20 minutes, turning halfway until plantains are golden brown In the same bowl, add the coconut nectar to the remaining coconut oil and mix well. Once plantains are finished baking, gently toss in the oil and nectar mixture. Serve immediately. Previous Next

< Back Ewa Riro (Nigerian Stewed Beans) Prep Time: 5 minutes Cook Time: 15 minutes Serves: 4 Level: Beginner About the Recipe Ewa Riro is a hearty and filling dish. It is usually served with Garri, bread or ripe plantains. It also accompanies rice and cornbread. Ingredients Tomato Pepper Blend 2 small Roma tomatoes 2 red bell peppers, chopped 1 scotch bonnet pepper, (remove seeds for less heat) or habanero pepper 1 red onion, quartered 3 vegetable bouillon cubes or 6-8 small cubes Beans 3 cups black eyed peas, soaked and cooked or 4 15-oz cans black eyed peas rinsed and drained 1/3 cup red palm oil or refined coconut oil 2 nori sheets, blended Preparation Tomato Pepper Blend Make Add all ingredients to a high-powered blender and blend until smooth. Set aside. Beans Prep Grind the nori sheets in a blender and set aside. Make Add oil to the saucepan over medium heat. Let the oil become warm. Add the diced red onions and saute until translucent. Add the tomato blend and let simmer for about 7 minutes. Add the cooked beans and nori flakes to the pan. Mix well. Simmer for 10 minutes and serve immediately. Previous Next

< Back Cake Batter Chia Pudding w/ Berry Compote Prep Time: 10 min Cook Time: N/A (3 hours to chill) Serves: 2 Level: Beginner About the Recipe Ingredients 1 cup berries of choice, frozen 1 1/2 cup almond milk, unsweetened (or other non-dairy milk) 1/2 cup chia seeds 2 Tbs maple syrup (or more to taste) 1 tsp vanilla extract 1/4 tsp almond extract (or less according to preference) 2 Tbs almond flour, blanched Preparation Prep Place frozen strawberries in a small saucepot over medium heat, cook until softened. You may need to add a tablespoon or two of water in the beginning to accelerate the defrosting process. Once strawberries are soft and liquid is syrupy, mash with a fork or potato masher. Make Add milk, seeds, maple syrup, vanilla and almond extracts, and almond flour to a large glass container and whisk until combined [you could also add to a mason jar with a lid and shake.] Let sit for 10 minutes, then mix again. Spoon some of the strawberry mixture into the bottom of the mason jars and pour chia mixture on top. You can layer too! Cover and refrigerate for 4 hours or overnight. Previous Next