< 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 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 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

Menu Apothecary Concentrated Sea Moss Gel (Apothecary) Made With Organic Ingredients Wildcrafted Sea Moss (Gold or Purple), Wildcrafted Bladderwrack, Key Lime Juice, Ginger, Burdock, Cayenne Pepper, Agave 8oz $20 16oz $35 32oz $50 Magnesium Oil Spray (Apothecary) Magnesium Oil is a highly concentrated, liquid form of magnesium chloride (MgCl2). Interestingly, it’s not really an oil at all! Magnesium “oil” is simply a coined term for a highly saturated solution of magnesium chloride in water which, along with other trace elements, presents itself in an oil-like texture. What does this all mean? You don’t need to worry about oily skin, oil stains, or anything else having to do with oil. Usage We recommend using it daily. Keeping your magnesium at an optimal level can help with a feeling of balance along with helping with pain, tension, muscle cramps, and restless legs. Morning and evening use is optimal. Application Most people spray it on their arms, legs, feet, and/or stomach. Some people with specific issues like leg or muscle cramps will spray and massage it onto that part of their body. We recommend gently massaging it into your skin. Once absorbed through your skin, the magnesium will be carried to different parts of your body. Sting/Itch If it stings/itches upon application, this means your magnesium stores are low. With continued use, your magnesium levels will rise and the stinging/itching will subside. Small $10 Medium $15 Large $20 Digestive Bitters (Apothecary) A digestive bitter is an herb that supports digestive function by stimulating bitter receptors on the tongue, stomach, gallbladder and pancreas. Their primary effect is to promote digestive juices such as stomach acid, bile and enzymes to breakdown food and assist in the absorption of nutrients. $15 Opulent Herbal Face Oil (Apothecary) Normal $15 Oily Skin $15 Dry Skin $15 Combination Skin $15 Vaginal Steam Herbs (Apothecary) Regular $15 General Maintenance $15 Cleansing $15 Shea Butter (Apothecary) 8oz $15 4oz $7.50 Herbal Tincture (Apothecary) $15 Elderberry Syrup (Apothecary) Elderberry syrup is a natural product made from the berries of the elderberry plant. It is known for its potential health benefits and has been used for various purposes, including cold & flu prevention, high antioxidant properties, immune support and anti-inflammatory effects. 8oz $25 16oz $40 Loose Leaf Teas (Apothecary) $12.50 Individual Portions Breakfast Cookies (Breakfast) Oats, apple, coconut sugar, pumpkin seeds, almond butter, cinnamon, vanilla $5 Overnight Oats (Breakfast) Oats, chia seeds, date paste, spices. Fruit not included. $7 Nigerian Meat Pies (Mains) Mushrooms, walnuts, carrots, thyme, potatoes, spices. Quantity (1) Regular $12 2 for $20 $20 6 for $55 $55 Balsamic Crunch Salad (Mains) Chickpeas, bell pepper, red onion, garlic, basil, vinegar, spices, sunflower seeds $10 Breakfast Casserole Mung beans, chickpea flour, Beyond sausage, Spinach, red bell pepper, DF cheese, puff pastry $10 Chic'n Wrap Soy curls, lettuce, sauce of the day $10 Yogurt Parfait DF yogurt, oil-free granola, dried fruit $7 Done-For-You Menu Wild Rice 6-8 servings of wild rice that serves as a base or side item. $45 Quinoa 6-8 portions of organic quinoa that serves as a high-protein accompaniment to various dishes. $40 Roasted Broccoli 6-8 servings of roasted broccoli $40 Steamed Cabbage 6-8 servings of steamed cabbage that is seasoned to perfection. $40 Groundnut Stew 6-8 portions of stew served over wild rice. $65 Brownies (Sweets & Snacks) Almond butter, coconut sugar, cocoa powder, flax seeds $30 Lemon Meringue (Smoothies) Sold as a 4-pack. Each 16oz smoothie is a meal replacement. Lemons, pumpkin seed milk, dairy-free yogurt, ginger, agave, baobab powder, turmeric $45 Blueberry Poptart (Smoothies) Sold as a 4-pack. Each smoothie is a meal replacement. Ingredients: blueberries, oats, cashews, chia seeds, dates, cinnamon and pumpkin seed milk. Each smoothie is 16oz. NUTRITION Calories: 345 Sodium: 204mg Fat: 14.9g Saturated Fat: 1.9g Carbohydrates: 49.8g Fiber: 7.8g Protein: 6.8g Cholesterol: 0 $45 Herbal Lemonade (Drinks) Freshly squeezed Lemon juice, raw cane sugar, selected herb. Sold as (4) 16oz bottles $16 Matcha Elixer (Drinks) Sold as a 4-pack in 16oz bottles. Pumpkin seed milk, matcha, vanilla, cinnamon, agave $40 Cookies Flavor of the day $20 Spiced Moss (Smoothies) Sea moss gel, dates, cinnamon, agave, flax seeds, vanilla $45 Breakfast Cookies (Breakfast) Sold as a set of 9 cookies for 9 servings. Each cookie is a meal or snack. Ingredients: oats, apple, coconut sugar, pumpkin seeds, almond butter, cinnamon, vanilla NUTRITION FACTS Calories 191.03 Fat 9.26 g Sat. Fat 1.04 g Carbs 24.15 g Fiber 3.79 g Net carbs 20.35 g Sugar 5.24 g Protein 5.64 g Sodium 128.61 mg Cholesterol 0 mg $45 Bruh Tonic (Smoothies) Sold as a 4-pack. Each 16oz smoothie is a meal replacement. Ingredient: blueberries, raspberries, hemp seeds, sea moss, agave, ginger, lime, maca, moringa Nutrition Facts Calories per serving 373 Total Fat 8.7g Saturated Fat 1.5g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 182mg 7% Total Carbohydrates 58g Dietary Fiber 13g Total Sugars 36g Protein 19g Vitamin D 0mcg Calcium 132mg Iron 6mg Potassium 544mg $45 Balsamic Crunch Salad (Mains) 8-10 servings. Ingredients: Chickpeas, bell pepper, red onion, garlic, basil, vinegar, spices, sunflower seeds Nutrition Facts Calories per serving 520 Total Fat 7.6g Saturated Fat 1.8g Trans Fat 0.0g Cholesterol 0mg Sodium 865mg Total Carbohydrates 92g Dietary Fiber 33g Total Sugars 20g Protein 25g Vitamin D 0mcg Calcium 313mg Iron 1205mg Potassium 347mg $55 Energy Bites (Sweets & Snacks) 2-3 bites is a serving (depending upon size). 10-12 servings provided as done-for-you prep. Meant as a snack to prevent hanger, lol. Ingredients: oats, dates, almond butter, dried cherries, DF chocolate chips NUTRITION FACTS Calories 216 Fat 12 g Sat. Fat 3 g Carbs 24 g Fiber 4 g Net carbs 20 g Sugar 11 g Protein 6 g Sodium 56 mg Cholesterol 0 mg $45 Garlic Vinaigrette Salad (Sides) Ingredients: kale, carrots, garlic vinaigrette, dried fruit. 8-10 servings. Nutrition Facts Calories per serving 186 Total Fat 15.2g Saturated Fat 1.4g Trans Fat 0.0g Cholesterol 0mg Sodium 654mg Total Carbohydrates 9g Dietary Fiber 6g Total Sugars 5g Protein 4g Vitamin D 0mcg Calcium 301mg Iron 2mg Potassium 519mg $35 Muffins (Breakfast) Blueberry muffins sold as a 6-pack. $35 Naija Power Bowl (Mains) Fonio or millet, chickpeas, spices, herbs, zucchini, bell pepper. 8-10 servings. Nutrition Facts Calories per serving 356 Total Fat 16.1g Saturated Fat 1.5g Trans Fat 0.0g Cholesterol 0mg Sodium 659mg Total Carbohydrates 47g Dietary Fiber 10g Total Sugars 10g Protein 12g Vitamin D 0mcg Calcium 80mg Iron 5mg Potassium 596mg $60 Roasted Pasta Salad Organic whole wheat pasta, chickpeas, roasted zucchini, roasted red bell pepper, roasted red onion, garlic vinaigrette and spices. 8-9 servings. $65 Chili Butternut squash, black beans, tofu, celery, garlic, cilantro, red onion, spices. Serves 8-10. $55 Spiced Greens Collards, chard, onion, tomato, spices. Serves 8-10. $38 Rasta Pasta Whole grain noodles in a jerk cream sauce. Serves 8-10. $65 Blueberry-Lemon Crisp Blueberries, lemon juice, oats, almond flour, shredded coconut, coconut oil, maple syrup. Serves 8-10. $45 Zuppa Toscana Soup Potatoes, kale, DF milk, Beyond sausage, onion, spices. 8-10 servings $55 Bulgogi Tofu, onion, green onions, soy sauce, rice vinegar, sesame oil, coconut sugar, garlic served atop brown rice. 8-10 servings $65 Gooey Chocolate Chip Bars Cashew butter, maple syrup, coconut flour, chia seeds, DF chocolate chips. 8-10 servings. $45 Shepherd’s Pie Yukon gold potatoes, mushrooms, peas, carrots, sundried tomatoes, nutritional yeast, sage, thyme, balsamic vinegar, and seasonings. 8-10 servings $75 Island Rice & Beans Brown basmati rice, red kidney beans, coconut milk, green onions, onion, garlic, thyme, pepper, allspice. Serves 8-10. $60 Cheezecake Sunflower seed butter, pumpkin seeds, dates, DF yogurt, maple syrup, vanilla. 8-10 servings. $69 Breakfast Casserole Mung beans, chickpea flour, Beyond sausage, Spinach, red bell pepper, DF cheese, puff pastry $60

< Back Cauliflower Lentil Salad Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients FOR THE CAULIFLOWER ▢ 1/4 cup olive oil ▢ 1/2 cup grated vegan parmesan I used Follow Your Heart ▢ 1 teaspoon garlic powder ▢ 1 teaspoon onion powder ▢ 1/2 teaspoon smoked paprika ▢ 1/2 teaspoon pepper ▢ 1 large head cauliflower cut in florets ▢flakey salt for serving FOR THE LENTIL SALAD ▢ 2.5 cups cooked lentils chilled ▢ 1 shallot finely diced ▢ 2 cloves garlic finely minced ▢ 1/4 cup sun-dried tomatoes roughly chopped ▢ 1 bunch flat leaf parsley chopped ▢ 2 tablespoons fresh basil ▢ 2 tablespoons red wine vinegar ▢ 1 lemon juiced ▢ 1/2 teaspoon dried basil ▢ 1/2 teaspoon pepper ▢ salt to taste Preparation Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the oil, parmesan and dry seasonings to a large bowl and mix to combine. Add the cauliflower and toss until the florets are coated. Transfer to the baking sheet and spread in an even layer. Place in the oven for 20 minutes. Flip and cook for another 10-15 minutes, or until the cauliflower is nice and crispy. Meanwhile, add all of the lentil salad ingredients to a large bowl and mix to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to use. To serve, add the lentil salad to a platter and top with the cauliflower. Sprinkle with flakey salt and serve. Previous Next

< Back 4 Oil-Free Salad Dressings Prep Time: 5 minutes Cook Time: N/A Serves: 2 - 4 Level: Beginner About the Recipe Learn how to make 4 different salad dressing recipes using simple ingredients! There's a dressing for everyone here - from a fruity vinaigrette to a creamy balsamic! Ingredients SMOKY MAPLE MUSTARD serves 1 2 tbsp maple syrup 1 tbsp Dijon Mustard 2 drops Liquid Smoke 4-5 dashes of Worcestershire Sauce Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. FRUITY VINAIGRETTE serves 1 3 tbsp Fruit Jam (any flavor you like) 1 tbsp balsamic vinegar Water (if needed to thin out) Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. EVERYDAY TAHINI serves 1 1/4 cup tahini Juice of 1/2 a lemon 1 tablespoon apple cider vinegar 1 teaspoon miso paste 1 teaspoon garlic powder Pinch of pepper 1/4 cup (or more) water to thin out if desired Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. CREAMY BALSAMIC serves 1 1/4 cup balsamic vinegar 3 tablespoons tahini 1 tablespoon Dijon mustard Juice of 1 whole lemon 1 teaspoon maple syrup 1/2 teaspoon garlic powder Salt & pepper to taste Water (if needed to thin out) Whisk together all the ingredients until smooth and creamy. If dressing is too thick, add a splash or two of water. Preparation Whisk all of the ingredients together with a fork or shake vigorously in a mason jar. If dressing is too thick, add a splash or two of water. Previous Next

< 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 Vegan Colcannon Prep Time: 15 min Cook Time: 25 min Serves: 10 Level: Beginner Plus About the Recipe Ingredients • 8 ounces unsalted dairy-free butter •2/3 cup dairy-free milk • 8 ounces sliced meatless bacon, thickly sliced • 1 thinly sliced leek • 1 head thinly sliced savoy cabbage, stem removed • 2 pounds peeled and thinly sliced russet potatoes • 2 pounds peeled and thinly sliced Yukon gold potatoes • 1 bunch thinly sliced green onions • salt and ground white pepper to taste Preparation Add the butter and milk to a medium size pot, and heat over very low heat. Keep warm. Next, add the meatless bacon to a large pot or frying pan over medium heat and cook until very crispy and browned, which takes about 5 to 6 minutes. Remove the bacon from the pan and set aside, and then add the leeks to the pan and cook them in the rendered meatless bacon fat for 3 to 4 minutes. Add in the cabbage, season with salt, and cook over medium-low heat for 6-7 minutes or until very tender. Keep warm. Boil the potatoes in a large pot of boiling salted water for 5-7 minutes or until tender. They should cook in that amount of time if you thinly slice them. Before removing the potatoes, quickly mix in the green onions with the warm milk and butter mixture just to heat them up. Strain the potatoes completely and then mash them through a food mill or mash by hand. Fold in the butter-milk and green onion mixture until combined and then fold in the cabbage, bacon, salt, and pepper until combined. Serve. Previous Next

< Back Berry Pudding Prep Time: 5 min Cook Time: n/a Serves: 1 Level: Beginner About the Recipe A quick and wholesome breakfast or snack that is refreshing. Ingredients 1 avocado 2 cup grapes 1 cup raspberries, frozen or berry of choice Preparation Prep Wash grapes Make Add all ingredients to a blender and blend until desired consistency is reached. Previous Next

< Back Korean Inspired Oats Prep Time: 5 minutes Cook Time: 5 minutes Serves: 1-2 Level: Beginner About the Recipe Ingredients 1/2 cup rolled oats 1 tsp better than bouillon 1 cup water 1/2 tsp ginger, freshly grated 1/2 tsp lemongrass paste 1 Tbs maple syrup (or agave) 1 tsp soy sauce 2 tsp gochujang (Korean Red Pepper Paste) Preparation Make To a saucepan, add all ingredients of medium-high heat. Cook for about 5 minutes (or until desired consistency is reached). Serve immediately and add toppings if desired. Toppings include nori sheets, cilantro, sesame seeds, etc. Previous Next

< Back Nigerian Meatless Pie Prep Time: 30 minutes Cook Time: 30 minutes Serves: 6-8 Level: Intermediate About the Recipe When I think of meat pies, I recall the best afternoon snacks when coming home from school. The challenge was always not to eat too many as they are a labor of love to make large batches. Ingredients Pastry Dough 4 Tbs red palm oil (or vegan butter) 2 tsp baking powder 1/2 tsp salt 2 Tbs flax seeds, ground 4 cup whole wheat pastry flour 1 cup water, warmed Pie Filling 2 cup walnuts, soaked 2 yukon gold potatoes, chopped 3 carrots, chopped 1 red onion, diced 1 scotch bonnet pepper, diced 2 tsp thyme, dried 1 tsp onion powder 1 tsp garlic powder 3 seasoning cube Maggie or Knorr 2 tsp curry powder 1/8 tsp nutmeg, fresh 1/2 cup vegetable broth 2 tsp arrowroot powder 2 tsp water Preparation Make - Pastry Dough Add all dry ingredients to a bowl and mix well. Using a fork, cut in the red palm oil. Add the warmed water 1/4 cup at a time kneading the mixture until a dough forms. Once the dough is formed and is not sticky, place it in a covered bowl and let it rest in the refrigerator for 15-30 minutes. Remove the dough from the refrigerator and portion out 10 pieces. Using a rolling pin, roll out the dough into circles and add the filling. Make - Pie Filling Prep Make a slurry combining arrowroot starch and water. Set aside. Chop potatoes and dice red onion, scotch bonnet pepper and carrots. Set aside. Make Rinse and drain walnuts. Place in a food processor and pulse until the texture resembles ground meat-like crumbles. Set aside. Water saute red onions and scotch bonnet pepper in a saucepan until translucent over medium heat. Add chopped potatoes, carrots, nut meat to the pan. Add all spices to the saucepan and stir well. Taste for seasoning and adjust if necessary. Add vegetable broth to pan and simmer for 5-10 minutes, until potatoes are almost cooked through. Add arrowroot starch slurry to the pan and mix well. The filling should be thick and creamy. Add the filling to the pastry dough. Bake for 20 minutes at 375 degrees Fahrenheit. Previous Next

< Back Creamy White Bean & Bok Choy Soup Prep Time: 20 min Cook Time: 30 min Serves: 4 Level: Beginner About the Recipe This recipe is adapted from Rainbow Plant Life Ingredients ▢1 generous tablespoon olive oil* ▢1 large sweet onion (or yellow onion or leek), diced ▢3 sticks of celery, diced ▢3 medium carrots, diced ▢6 garlic cloves, chopped finely ▢½ teaspoon crushed red pepper flakes ▢3 ½ cups (840 mL) low-sodium vegetable broth** ▢1 teaspoon kosher salt + more to taste ▢Freshly cracked black pepper to taste ▢ Bouquet garni : 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine*** ▢1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced ▢2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans) ▢1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional) 12 ounces bok choy ▢Good-quality extra virgin olive oil (for finishing) Gremolata ▢1 loosely packed cup (12g) Italian flat-leaf parsley leaves ▢½ loosely packed cup (8g) fresh basil leaves ▢2 large garlic cloves, left whole and peeled ▢2 medium lemons (I prefer organic since we're using the peel) ▢Coarse or flaky sea salt Preparation Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-9 minutes. Add the garlic and red pepper flakes, and cook another 1-2 minutes until very fragrant. Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well. Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes, or until the potatoes are tender. While the soup is simmering, make the Gremolata . Finely chop the parsley and basil. Using a microplane, grate the garlic directly over the parsley and basil. Then zest the lemons on top of this mixture, taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt. Transfer half of the soup to a stand blender and blend until thick and smooth. Then return this pureed soup back to the pot and stir to incorporate. One-pot option: Remove bouquet garni and use an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture. Add the kale to the soup and simmer for 3-5 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni. Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil. If storing leftovers, add the gremolata to a jar, drizzle some olive oil in there, and refrigerate. Spoon this over leftover soup. Previous Next

< Back Butternut Squash & Chickpea Curry Prep Time: Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 2 shallots 4 garlic cloves 2 Tbs Tomato paste 1 red chili, seeded 1 stalk lemongrass (use 2 tbsp of lemongrass paste as an alternative) 2" chunk of ginger root 1/2 cup cilantro, chopped 1 tsp cumin 1 tsp coriander, ground 1 lime, zested & juiced 1 Tbs tamari 14 oz coconut milk 1 butternut squash, chopped 14 oz chickpeas, canned 1 bouillon cube 2 cup kale, chopped Preparation Prep Make the curry paste with the ingredient from the shallots through the tamari by placing in a blender. Set aside. Make Add curry paste and coconut milk to a pan on medium heat. Add the butternut squash and cook until it begins to soften around 15 minutes. Add the chickpeas, stock and water, then reduce on medium-high heat, stirring often. Add the kale into the curry and stir. Squeeze fresh lime juice on the curry and serve. Previous Next

< Back Chickun Tikka Masala Prep Time: 30 min Cook Time: 35 min Serves: 6-8 Level: Intermediate About the Recipe Ingredients Brown Basmati Rice (pressure cook for 20 minutes) • 2 cups Basmati Rice rinsed and well drained • 2 cups Water • 2 tsp Salt • 1 tsp Cumin Seeds • 1/2 tsp Turmeric • 5 Green Cardamon • 3 Cloves • 1 Bay Leaf Soy Curl Marinade • 1 cup non-dairy greek yogurt • 4 cloves garlic, minced • 1 in ginger, minced • Juice of 1 lemon • 1 tbsp oil • 1.5 tsp salt • .5 tsp cumin • .5 tsp coriander • .5 garam masala Spice Blend • 1 1/2 teaspoon cumin seeds • 4 teaspoons coriander seeds • 6 cloves • 30 black peppercorns • 6 green cardamom pods, (black seeds only; discard pods) • 2 (2-to-3inch) cinnamon sticks • ½ tablespoon fenugreek leaves, AKA kasoori methi • 1 ½ teaspoons Indian red chili powder • 1 teaspoon ground turmeric • 1 teaspoon paprika • 1 teaspoon ground ginger • 1/2 teaspoon nutmeg, freshly grated (or pre-ground) Masala • 3 tbsp Oil • 1 tbsp Cumin Seeds • 6 whole dried red chilies (or sub with ½ tsp red pepper flakes, or omit for less heat) • 1 Onion, chopped • 4 tbsp Garlic, minced • 3 tbsp Ginger, minced • 1 Green Chili, fine dice • 2.5 cups tomato, diced • 2 tbsp Tomato Paste • 1 tbsp Garam Masala • 1/2 tsp Turmeric Powder • 1 tsp Kashmiri Red Chili Powder • 1 tsp Coriander Powder • 2 tsp Salt • 1/4 tsp Black Pepper • 1 1/4 cup Water • 14 oz Coconut Cream • 2 tbsp DF butter • 2 tbsp Fenugreek Leaves • 8-10oz Butler Soy Curls • 1 Lime, juiced • 1 cup Cilantro, chopped Preparation Instant Pot Brown Basmati Rice Add all ingredients to the instant pot. On high pressure, set the timer to 20 minutes. Allow the pressure to release naturally for 10 minutes. Fluff and serve. Soy Curl Marinade Rehydrate the soy curls with water for 10 minutes. Then, squeeze excess water out of the curls. Set aside. In a bowl, add all marinade ingredients. Add the soy curls to the marinade. Let curls marinade for at least 30 minutes up to overnight. When you're ready to bake them, set the oven for 425 and bake for 15-20 minutes (or until you see little burnt bits). Set aside. Spice Blend Heat a frying pan over medium heat. Once warm, add the whole spices (cumin and coriander seeds, cloves, peppercorns, cardamom seeds, cinnamon sticks, and fenugreek leaves). Toast, shaking the pan frequently, until they are very fragrant. Transfer the seeds out of the pan and allow to cool. Once cooled, add to a spice grinder and blend until finely ground. Pour into a bowl, add the ground spices (Indian red chile powder, turmeric, paprika, nutmeg, and ginger), and toss all the spices to combine. Masala Heat the 3 tablespoons of oil in a deep 12-inch sauté pan over medium-high heat. Once hot, add the cumin seeds and cook for 1 minute, swirling the pan frequently. Add the dried chilies and cook for another 30 seconds, swirling frequently to prevent burning. Add the onions and cook until golden brown. Add the garlic, ginger, diced serrano pepper, and turmeric, and cook for 1 minute, tossing frequently. Add the red chili powder, coriander, and tomato paste. Stir frequently for 30 to 60 seconds. Add the tomatoes and their juices, and cook until broken down and softened, 2 to 3 minutes. Add the cilantro stems (save some of the leaves for the garnish), kosher salt, and stir. Cover the pan and bring to a simmer. Simmer the masala for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated. Scoop out the dried red chilies and discard. Add in the coconut milk, garam masala, and DF butter. Crush the fenugreek leaves in your hand to release the aroma and add to the masala. Increase the heat slightly and stir until everything is combined and the butter is melted. Add the baked soy curls and lemon juice. Simmer for 2 minutes and coat the soy curls in the sauce. Garnish the masala with the cilantro leaves and season to taste with salt. Serve the tikka masala with brown basmati rice and/or with DF garlic naan. Previous Next

< Back WFPB Pumpkin Bread Prep Time: 5 minutes Cook Time: 45 minutes Serves: 8-10 Level: Beginner About the Recipe Ingredients 1 1/2 cup Oat Flour 1 cup pumpkin puree 1 cup coconut sugar 1/4 cup agave optional 1 Tbs cinnamon, ground 1/2 tsp ginger, ground 1/2 tsp cloves, ground 1/4 cup coconut oil, melted or unsweetened applesauce 1 tsp vanilla extract 1 1/2 tsp baking soda 1/2 tsp salt 1 1/2 Tbs apple cider vinegar Preparation Prep Preheat oven to 350 degrees Fahrenheit and line a standard loaf pan with parchment paper. Make In a large mixing bowl, combine the flour, pumpkin puree, coconut sugar, cinnamon, ginger, cloves, coconut oil, vanilla, baking soda and salt. Stir well. Add the vinegar and stir quickly to ensure it is fully incorporated. Transfer the batter to the loaf pan evenly. Bake until the center of the load starts to crack and the bread feels firm to the touch. This takes around 45 minutes. Allow to cool completely before removing from the loaf pan and cutting. Previous Next

< Back Lentil Curry [Jamaican Inspired] Prep Time: 10 min Cook Time: 30 min Serves: 4 Level: Beginner About the Recipe Ingredients 2 tablespoon olive oil ▢ 1 medium yellow onion, chopped ▢ ½ red bell pepper, chopped ▢ 3 cloves garlic, minced ▢ 2 green onions, chopped ▢ 1 inch fresh ginger, grated ▢ 3-4 sprigs fresh thyme ▢ 1 ½ tablespoon Jamaican curry powder ▢ 2 teaspoon vegetable bouillon paste ▢ ½ teaspoon garam masala ▢ ½ teaspoon cumin ▢ ½ teaspoon paprika ▢ ¼ teaspoon ground allspice ▢ 1 cup green lentils ▢ 1 large russet potato, cubed ▢ 1 large carrot, cubed ▢ 4 cups vegetable broth ▢ 1 scotch bonnet pepper, left whole ▢ 2 cups spinach, packed ▢ 1 cup canned coconut milk ▢ 2 tbsp creamy peanut butter ▢ juice of 1 lime Preparation In a large saucepan, heat oil over medium high. Once hot, add onions and peppers and cook until soft, about 3-4 minutes. Add in garlic, green onions, ginger, and thyme, and cook until fragrant, about 2 minutes. Add curry powder, bouillon, garam masala, cumin, paprika, and allspice. Stir together and cook for 1 minute. Add lentils, potatoes, and carrots. Stir together. Add the broth and combine. Bring to a boil, add the scotch bonnet pepper, then reduce heat to low. Cover and cook on simmer for 15-20 minutes. Lentils should be soft and vegetables tender. Add spinach, coconut milk, and peanut butter, if adding. Stir together well. Let cook for 5 minutes, spinach should be wilted. If your curry feels too thick, add additional broth to thin. Remove from the heat. Remove pepper and thyme sprigs. Stir in lime juice as desired. Serve with wild rice Previous Next

< Back Italian Inspired Bean Balls Prep Time: 5 minutes Cook Time: 25 minutes Serves: 4-5 Level: Beginner About the Recipe These bean balls are so delicious! They do not have the same texture of a meatballs, however, they are crispy on the outside and tender on the inside. When switching to a plant-based lifestyle, it is easy to get caught-up in foods looking or tasting exactly the same. The focus should be on learning to expand your palette and enjoy foods that are actually good for you. There are many tasty mock meat options for you to explore. However, these bean balls are so flavorful, I don't think it will be necessary. You be the judge! Ingredients INGREDIENTS 1 can white beans, drained and rinsed 1/3 cup sun-dried tomatoes, diced 1/3 cup nutritional yeast 1/4 quick cooking oats 2 tbsp tomato paste 1 tbsp Better Than Bouillon vegetable base 1 tbsp Italian seasoning 1 tsp garlic powder 1 tsp onion powder 1 tsp red pepper flakes Salt and pepper to taste Preparation DIRECTIONS 1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. 2. Add beans and sun-dried tomatoes to the food processor pulse several times 3. Add all remaining ingredients to the food processor and process until a dough comes together. 4. Using #24 scoop, scoop out ~10 balls and place them on the baking sheet. Alternatively, use your hands and make golf ball sized balls. 5. Bake the balls for 15 minutes and then flips the balls over. Bake for an additional 10 minutes. 6. Enjoy! Previous Next

< Back Suya Spice Blend Prep Time: 5 minutes Cook Time: N/A Serves: 8 Level: Beginner About the Recipe Ingredients 1 cup Peanut Powder 1/4 cup ginger, ground 1/4 cup onion powder 2 Tbs garlic powder 1/4 cup chili powder 1 Tbs nutmeg, freshly grated 1 tsp turmeric 1 tsp salt 1 tsp cloves, ground 1 seasoning cube Preparation Make Place all spices in a spice grinder or high speed blender. Blend until well incorporated. Place in an airtight jar. This spice blend is good for at least 3 months. Previous Next

National Bean Day Recipe eBook Why is National Bean Day celebrated? Wondering why National Bean Day is held on January 6? That's the same day as the famous geneticist, Gregor Mendel, died in 1884. Mendel used bean plants and pea plants to develop theories on genetics in plants. How do you celebrate National Bean Day? You can send friends and family bean-related greeting cards or you can plant beans in your backyard garden. It's also a good day to honor the contribution of Gregor Mendel through a lecture, a presentation or a book report. Or, make a few recipes from this eBook! Let's Get Started First Name Last Name Email Message Download Bean Day eBook Click here to download

< Back Holiday Cornbread Dressing Prep Time: 15 min Cook Time: 45 min Serves: 8 Level: Beginner About the Recipe Ingredients 2 boxes Vegetarian jiffy cornbread mix 1 package Beyond Meat Hot Italian Sausage, casing removed 1 onion, diced 4 stalks celery, diced 10 sage leaves, diced 3 garlic cloves, diced 2 Tbs flax seeds, ground 2 flax eggs 2/3 cup plant milk of choice, unsweetened Preparation Prep Remove sausage from casings and dice vegetables. Set aside. Preheat oven to 400 degrees Fahrenheit. Prepare the flax egg and set aside. Make Add sausages and sage to a preheated skillet. Break up the sausage into crumbles and cook until browned. Once browned, remove from pan and add onions, celery, and garlic. Saute until lightly caramelized. Add sauteed vegetables and sausage to a baking dish. Add 2 boxes of Vegetarian Jiffy Corn Muffin Mix, 2 flax eggs and plant milk to the baking dish. Mix well and level the mixture in the baking dish. Bake for 20-25 minutes or until golden brown and the edges pull away slightly from the baking dish. Previous Next