< 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 Baked Collard Greens Prep Time: 10 min Cook Time: 25 min Serves: 4 Level: Beginner About the Recipe Ingredients 2 bunches collard greens, stemmed and chopped 1 head garlic ~16 cloves 1/4 tsp sea salt 1/4 tsp red pepper flakes 1 tsp onion powder 1 tsp smoked paprika 1 tsp garlic powder 1 tsp sesame oil 1/4 tsp black pepper Preparation Prep Preheat oven to 425 degrees Wash and stem collards Cut greens into large bite-sized pieces Make In a large bowl, add the greens and all of the seasonings. Mix thoroughly by massaging well with your hands. Then add in garlic cloves. Add seasoned greens parchment-lined aluminum foil. Fold and seal into a packet. Bake for 25 minutes. Previous Next

< Back Moroccan Inspired Fonio Prep Time: 25 minutes Cook Time: 15 minutes Serves: 6-8 Level: Beginner About the Recipe Ingredients 2 Tbs olive oil 1/2 red bell pepper, diced 1/2 red onion, diced 1 zucchini, cubed 1 tsp salt 1 cup fonio (can substitute millet or couscous) 1/4 cup raisins 1 1/2 cups water or broth 1 tsp cumin 1 tsp ground coriander 1/2 tsp ground cinnamon 1 tsp ground turmeric 1 tsp ground black pepper garlic cloves 2 Tbs lemon juice 1 carrot, grated 1 cup chickpeas 1/2 cup cilantro 1/2 cup parsley 1/2 cup mint 1/2 cup sliced almonds optional topping 1/2 cup pomegranate seeds optional topping Preparation Make Place the red pepper, red onion and zucchini on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 350 degrees Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the cooked fonio and raisins (in a large mixing bowl) and let stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork. Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir. Sprinkle over the almonds, pomegranate and remaining herbs and serve. Previous Next

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< Back Garri Smoothie Prep Time: 5 min Cook Time: n/a Serves: 1 Level: Beginner About the Recipe Ingredients 1/3 cup Ijebu Garri 2 cups coconut milk, fresh (is ideal) 1/4 cup groundnuts (peanuts) 4 dates or 2 tbsp liquid sweetener of choice Preparation Place all of the ingredients in a blender and blend until desired consistency is reached Enjoy Previous Next

< Back Jollof Spaghetti Prep Time: 10 min Cook Time: 25 min Serves: 6 Level: Beginner About the Recipe A delicious twist on traditional pasta and marina. Ingredients 3 red bell pepper 3 medium tomatoes 1 scotch bonnet pepper 3 garlic cloves 2 Tbs ginger 1 red onion, quartered 3 Maggie cubes 3 Tbs red palm oil 2 Tbs tomato paste 1 Tbs smoked paprika 1/2 tsp liquid smoke 1 tsp nutmeg, freshly grated 1 Tbs thyme, dried 2 bay leaves 12 oz brown rice pasta 1 nori sheet, ground optional 1 tbsp iru, ground optional Preparation Prep Prepare pasta according to package instructions. Set aside. Make Add bell pepper, tomatoes, garlic cloves, Maggie cubes, ginger and one red onion to a high-speed blender and puree until smooth. Heat palm oil in a dutch oven over medium-high heat. Add the tomato paste to the oil and simmer until the tomato paste darkens in color. Add the blended tomato mixture to the pan and bring to a simmer. Add salt to taste, thyme, smoked paprika, liquid smoke, bay leaves and nutmeg to the reduction. Reduce heat to medium, cover with lid and simmer until the sauce is reduced by a third. Add pasta to sauce and serve. Previous Next

< Back Herby Baked Protein Bites Prep Time: 10 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe An herbaceous, endlessly versatile and protein-packed topping for salad, pasta, wraps, and more. Ingredients 14 oz tofu 2 Tbs tamari 3 Tbs balsamic vinegar 2 Tbs tomato paste 5 garlic cloves 2 tsp dried basil 1 1/2 tsp dried oregano 3/4 tsp dried thyme Preparation Prep Preheat the oven to 425 F and line a baking sheet with parchment paper Make Cube tofu and pat dry Arrange tofu pieces on the parchment-lined baking sheet. In a small bowl, whisk the remaining ingredients (tamari, balsamic vinegar, tomato paste, garlic, basil, oregano, thyme and salt). Pour over the tofu and toss to coat. Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges. Enjoy warm or at room temperature. This tofu is the perfect protein boost for wraps, risotto, polenta or on pizza or paired with roasted vegetables. Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F for 5-10 minutes until warm and crispy. 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 Raspberry Chocolate Cream Pie Prep Time: 15 min Cook Time: n/a Serves: 8-10 Level: Beginner About the Recipe Ingredients Filling 1 ½ cup raw cashews (soaked for min. 2 hours) 1 1/2 cups frozen raspberries (fresh works too) 1 cup plant milk 3 tsp vanilla 1 tbsp psyllium husk powder 12-14 pitted medjool dates 1 tbsp lemon juice 2 tbsp beet root powder or pomegranate powder Crust 3 cups nuts 7 pitted Medjool dates 2 tbsp cocoa powder 1 tsp vanilla 1/8 tsp salt or to taste Topping 1 pint raspberries, optional 2 tbsp agave for drizzle Preparation Crust Add all the crust ingredients to a food processor and process until mixture resembles a sticky, coarse crumb and holds together when squeezed. Evenly press mixture into a pie or tart pan until compact. Chill in fridge while preparing your filling. Filling Add the frozen raspberries, dates, plant milk, and vanilla to a blender and blend until smooth. Add soaked cashews and beetroot powder and blend until smooth. Add psyllium husk powder and blend again until combined. Transfer filling into chilled pie crust and spread evenly. Top with raspberries and drizzle chocolate. Previous Next

< Back Raw Sweet Potato Crisp Prep Time: 15 min Cook Time: n/a Serves: 6 Level: Beginner About the Recipe Ingredients Sweet Potato 2 cup shredded sweet potatoes 1 cup soaked raisins 1/3 cup water 2 tbsp agave 1 tbsp vanilla extract 1/4 freshly ground nutmeg 1 tsp ground cinnamon 1/8 tsp salt Crisp 1.5 cups raw walnuts or pumpkin seeds 1 cup soaked raisins 1/3 shredded coconut Preparation Sweet Potato Add all ingredients to a high-speed blender and blend until creamy consistency is reached. Add additional water if needed Add Sweet potatoes to a casserole or pie dish Crisp In a food processor, blitz until a crumbly mixture forms. Place mixture on top of the sweet potatoes and enjoy. Previous Next

< Back One Pan Baked Pasta Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients 1 lb whole grain pasta 1.5 cups cherry tomatoes 1.5 cups cup chickpeas 2 large onions, diced 8-10 garlic cloves, whole or minced 1 cup dairy-free cream cheese 5 cups vegetable broth 1 tsp paprika 1 tsp dried thyme 1 tsp dried rosemary 1 cup fresh basil, chopped 2-3 cups spinach salt & pepper to taste Preparation Preheat oven to 400 degrees Fahrenheit In a glass baking dish, add pasta, cherry tomatoes, garlic, onions and chickpeas. Add the cream cheese followed by the vegetable broth and seasonings. Place in oven and bake for ~35 Remove from oven. Mix everything together and then stir in basil and spinach. Taste for seasoning adjustment. Serve and enjoy Previous Next

< Back Apple Rawnola Prep Time: 30 minutes Cook Time: N/A Serves: 2-4 Level: Begginer About the Recipe Ingredients 2 cups sunflower seeds, soaked 1/2 cup dates, pitted and soaked 1/4 cup goji berries, soaked (use raisins as an alternative) 4 -5 apples, quartered 2 tsp cinnamon 1/4 tsp nutmeg, freshly ground Preparation Prep Soak seeds for at least 30 minutes. Make In a food processor, add seeds, dates and spices. Pulse until a course texture appears. Pour mixture into a bowl and set aside. Add apples to the food processor and pulse until apples are chunky. Mix apples with the mixture in a bowl and fold in goji berries. Previous Next

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< 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

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< Back Wholesome Chocolate Pudding Prep Time: 5 minutes Cook Time: N/A Serves: 4-6 Level: Beginner About the Recipe Ingredients 2 cups sweet potato, cooked 1 1/4 cup plant milk of choice, unsweetened 1 cup medjool dates, pitted 1/3 cup cocoa powder, unsweetened Preparation Make Add all ingredients to a high-speed blender until desired consistency is reached. Refrigerate for a minimum of 1 hour Previous Next

< Back Kale, Quinoa & Tofu Salad Prep Time: 20 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe Ingredients 1/2 cup quinoa, frozen, defrosted 14 oz tofu, extra-firm, drained, cut into 1/2 inch cubes (1 packaged block) 5 Tbs olive oil, extra-virgin 1 bunch kale, spines removed and leaves torn 1 lemon, juiced 3 Tbs tahini 1 tsp maple syrup 2 cups cabbage, red, shredded 1/4 onion, red, small, thinly sliced 2 Tbs pepitas, raw 1 Tbs hemp seeds salt, to taste black pepper, to taste Preparation Prep Defrost quinoa. Drain and cube tofu. Remove spines from kale and tear leaves into bite-sized pieces. Shred cabbage. Slice onion. Make Pat the tofu dry between paper towels. Feel free to season the tofu with herbs, or spices if desired. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu, turning once, until well browned. Place kale in a large bowl. Drizzle with 1 teaspoon of the lemon juice and massage until tender, about 2 minutes. Add the remaining lemon juice, maple syrup, tahini, and the remaining 2 tablespoons of olive oil to a small bowl and whisk together. Add 2 tablespoons of water to thin. Add cabbage, onion, quinoa, pepitas, and hemp seeds to the bowl of kale and drizzle with 2 tablespoons of the dressing Toss to combine. Season with salt and black pepper. Plate the salad and top with tofu cubes. Drizzle with remaining dressing. Previous Next

< Back Spinach & Feta vEggs Prep Time: 10 minutes Cook Time: 5 - 7 minutes Serves: 4-6 Level: Beginner About the Recipe Ingredients 1/2 onion, diced 1 red bell pepper, diced 2 tsp garlic powder 1 tsp smoked paprika 1/2 tsp Turmeric, ground 1 tsp black pepper 1/2 tsp black salt, optional 6 oz spinach, frozen 14 oz extra firm tofu, crumbled 1/3 cup vegan feta cheese, crumbled Preparation Prep Dice desired veggies and set aside. Make Add onions and bell peppers to a preheated pan over medium heat and water saute for about 2 minutes. Add crumbled tofu to the pan and stir well. Add all spices and mix well to incorporate thoroughly. Taste and adjust seasonings if needed. Add in spinach and mix well. Add in the non-dairy feta cheese and mix well. Serve immediately. 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 Asian Noodle Salad Prep Time: 15 min Cook Time: 5 min Serves: 4 Level: Beginner About the Recipe A satiating noodle salad that is quick and easy. Ingredients Noodle Sauce 1/4 cup peanut butter 1 garlic clove 1 Tbs ginger root, peeled 1 Tbs rice vinegar 1 Tbs soy sauce 1 Tbs maple syrup 1 Tbs gochujang 1/4 tsp salt 2 tsp sesame oil 1/4 cup water Salad 4 oz rice noodles or kelp noodles 2 1/2 cup cabbage (red and/or green), shredded 1 red bell pepper, thinly sliced 1 cup carrots, shredded 1 cup edamame 1/3 cup green onion, sliced on bias Preparation Noodle Sauce Make Add all the ingredients for the sauce in a blender and blend until smooth and set aside. Adjust for seasoning if necessary. Salad Prep Dice and shred the veggies and set aside. Make Cook the noodles according to the instructions on the package and set aside.Add the noodles and veggies to a large bowl. Add in the peanut butter sauce and toss well. Top with green onions and serve. Previous Next