LUNCH AND DINNER RECIPES
- Brown Rice
- Black Beans
- Romaine Lettuce
- Avocado or Guacamole
- Lime Juice
- Cook Brown Rice
- Add in a bowl and top with all the ingredients
- Squeeze lime juice
** Add corn, red peppers, dairy free cheese, dairy free sour cream
Collard Green Wraps
- 1 bundle of collard greens (pick the largest leaves you can find)
- 1 cup of shredded carrots
- 1/2 english cucumber, julienned
- 1 package of hummus (about 10 ounces), or homemade hummus.
- 1 package of extra firm tofu
- handful of alfalfa sprouts
- 1 large avocado
- 1/4 head of red cabbage, shredded
- 1/2 cup of tahini
- 1 clove of garlic
- 1/2 lemon
- Braggs amino acid or tamari
- Make the tahini dipping sauce by combining the tahini, garlic, lemon and a pinch of salt in a food processor. Blend until smooth. Add a tablespoon of water and blend, keep adding a tablespoon of water at a time until the sauce is runny but still thick. Season to taste.
- Make the tofu by draining the tofu on paper towels and gently pressing the tofu to dry it out as much as possible. Let the tofu rest on layers of paper towels for 1/2 hour. Preheat the oven to 425 degrees. Cut in into thick 1/2 inch sticks and continue to pat the sticks to get rid of excess moisture and pour some grapeseed oil (or other neutral oil) on a baking sheet. Place the tofu sticks on the baking sheet and pour a little more oil and turn the tofu so that they’re coat lightly in oil. Drizzle a good amount of Braggs amino acids or tamari over the tofu and turn so that the tofu is coated. Sprinkle the sticks with just a little more salt. Bake for about 15-20 minutes until the tofu begins to brown and get crispy around the edges.
- Run the collard greens under boiling water. Pat leaves dry.
- Run a pairing knife along the sides of the stem, removing the white stem. Be careful not to cut the collard green all the way in half.
- Flip the collard green leaf so that the dull side is facing up.
- Spread hummus down the collard green on both sides of the cut and then place a small handful of the carrots, cucumbers, avocado, alfalfa sprouts and cabbage in a short row across the middle of the leaf (lay them across where the stem was). Add a stick of tofu. Roll the collard green up like a burrito folding the edges in and then rolling the green up. If the leaf is too small you can just roll them up without folding in the sides. Cut the roll down the middle along where the leaf is already split.
**Serve with the garlic tahini sauce or the nut sauce that is in the sauce section
Cauliflower Fried Rice
- 3 cups cauliflower (grated or food precessed)
- 1/2 cup carrots (grated)
- 1/2 cup frozen peas and/or corn
- 3-4 garlic cloves (chopped)
- 1/2 cup onion
- 1/2 sliced green onion
- 3 T cashews
- 1/2 T coconut oil
- 3 T of Amino or Coconut Acids
- garnish with sesame seeds
- 2 Eggs scrambled (optional)
- protein of choice (optional)
1. In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)
2. Next add in peas, carrots and any other veggies and cook until carrots begin to soften and peas are heated through, about 3-4 minutes
3. Next stir in cauliflower, protein, cashews and amino or coconut acids. Cook stirring frequently for about 5-7 more minutes.
4. Garnish with sesame seeds and green onions
You can replace cauliflower with rice or include both
- 1 cauliflower
- 1/2 cup dairy free cheese
- tomato sauce or favorite pizza sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 teaspoon of salt
- 1 egg or egg replacement
- Anything you would like to add as toppings
- Preheat oven 500
- Break apart the cauliflower and put in food processor
- Process until fine like rice. Boil a pot of water and add cauliflower.
- Boil for 4 minutes. Drain. Put in towels to squeeze excess water out
- When fully drained, put in a bowl and combine with cheese, basil, salt, garlic powder, and an egg. Mix well
- Line a baking sheet with parchment paper or grease a pan. and place cauliflower mixture in the middle, pushing it down to make a pizza crust.
- Bake 15 minutes or until crust becomes golden brown in the center and on the edges
- Top with your favorite pizza sauce and toppings and bake for another 5-7 minutes
Buffalo Cauliflower Wings
- 1 head of Cauliflower
- 1/2 cup of water or non dairy milk (almond, rice, hemp, oat, soy)
- 3/4 cup all Gluten Free Rice Flour
- 2 tsp Garlic
- 1 tsp Cumin
- 1 tsp Paprika
- 1/4 tsp. Salt
- 1/4 tsp Ground Pepper
- 1 Cup of Hot Sauce
- 1 tsp. Vegan Butter (like Earth Balance)
- Line baking sheet with parchment paper or grease
- preheat oven to 425
- Wash and cut cauliflower into pieces
- Mix everything together except the hot sauce and butter
- Dip Cauliflower in mixture
- Lay on baking sheet
- Bake 20-25 minutes until golden brown and crispy
- In a small pan heat hot sauce and butter
- Remove from heat when melted
- Take Cauliflower out of oven and through them in with the hot sauce and butter
- Return Cauliflower to baking sheet and bake for another 20-25 minutes
- Serve with your favorite dipping sauce and a side of carrots and celery (Vegan Ranch Dressing Recipe in Dips/Sauces sections)
Quinoa and Black Bean Burger( Makes 8)
- 1 cup dry red kidney beans
- 1 cup quinoa
- 1/4 cup chickpea flour, also known as garbanzo bean flour
- 1 medium onion, minced
- 1 large carrot, grated
- 1 cup packed kale leaves, minced
- 4 leaves of sage, minced. (Sage adds a great smokiness, but you can also use coriander leaves here.)
- 4 cloves of garlic, minced or grated
- 1 tbsp tamari, or you can use regular soy sauce
- 2 tbsp tomato paste
- 1/2 tsp ground black pepper
- Himalayan Salt to taste
- 1 tsp vegetable oil like olive or canola, and an oil spray to cook to burgers
- To cook the quinoa, rinse under cold water and then place in a saucepan with 2 cups of water. Add salt to taste.
- Bring the mixture to a boil, reduce heat to medium-low, and let the quinoa cook until it has absorbed most of the water.
- Place a tight-fitting lid on the saucepan and continue to cook on low heat for 15 minutes. Turn off heat and set aside.
- To cook the beans, it is always better to soak them overnight but you can get away with no soaking if you have a pressure cooker.
- If you do, just follow your manufacturer’s instructions to get beans that are squishable but not falling apart.
- Otherwise, place the soaked beans in a large saucepan, cover with at least an inch of water, bring to a boil,
- Lower the heat to medium-low and cook for about an hour until tender.
- Heat 1 tsp of oil in a large saucepan.
- Add the carrot, onion, kale, sage, and garlic. Add the tamari. Saute on medium-high heat about 5-8 minutes or until the mixture is dry and doesn’t taste raw anymore.
- Stir in the tomato paste and sauté for 2-3 minutes.
- Add the ground black pepper and cooked beans and mix well.
- Using a potato masher, squish some of the beans. You don’t want this mixture to be too smooth– your burger will benefit from some texture.
- Add the chickpea flour and stir for another couple of minutes. You want the bean mixture to be quite dry and without any visible moisture, or your patties won’t hold together.
- Add the quinoa and mix well. Check for seasoning and add more salt and pepper if needed.
- Heat a griddle and spray with some oil. Moisten your hands in a water bath and form the patties. You can get about eight really big patties and 10 good-sized ones from this recipe.
- Place the patties on the skillet and cook on each side until browned.
- You can freeze these patties once they have cooled. Separate each patty with wax paper before freezing. When you are ready to grill, just throw the frozen patty on the grate and heat through.
- I served these burgers on a bed of lettuce or gluten-free bun along with some greens, onions, and avocado
Quinoa Stuffed Red Peppers
- 4 medium Red Bell Peppers, Sliced in Half and seeded
- 4 Cups of water for blanching peppers
- 1 cup Quinoa, washed and drained
- 1 1/4 cup water for boiling Quinoa
- 1 pinch of Himalayan Salt
- 1 Tbsp. Olive Oil
- 3 garlic cloves
- 1 cup red onions
- 15 ounces of garbanzo beans
- 1/2 tsp. cinnamon
- 1 tsp. ground cumin
- 2 tsp. Soy Sauce or Braggs Amino Acids or Coconut Aminos
- 2 Tbsp. chopped chives for garnish
- Place Quinoa and water in a pan and cook
- Bring 4 cups of water to boil.
- Blanch the pepper halves – 2 to 3 minutes
- Remove, drain and set aside.
- Heat over to 350
- In a skillet hat oil, garlic and onion
- Add garbanzo beans, cinnamon, cumin, and sauce.
- Combine Quinoa and mix thoroughly
- Stuff each half of bell pepper.
- Place on oiled dish and put in over for 10-15 minutes
- Remove and garnish with chives.
- 6 cups of finely chopped greens, such as kale, spinach, collard greens, beet greens, chard, etc.
- 2 Tbsp Olive oil
- 1 Tbsp. flax seed oil, avocado oil or more olive oil
- 1 Tbsp of Earthie Mama’s Master Tonic
- 2 tsp. Braggs Amino Acids, Coconut Aminos or Soy Sauce
- 2 green onions
- Himalayan salt
- 1 1/2 cups of chopped herbs such as basil, cilantro, and parsley
- Mix all ingredients together in a bowl for 10 minutes. Eat on quinoa or rice or with tofu, add mushrooms, etc. Be creative!
- 1 1/2 cups dried chickpeas
- 3 garlic cloves
- 1 small onion, roughly chopped
- 1/4 cup parsley, roughly chopped
- 1 tablespoon tapioca starch
- 1 1/2 teaspoons sea salt
- teaspoons ground cumin
- 1 teaspoon ground coriander
- fresh cracked black pepper to taste
- grape seed oil for frying
- Pre-soak the dried chickpeas at least 6 hours. Overnight is best or start soaking in the morning for a dinner later that evening. Once the chickpeas are soaked the recipe comes together in less than 10 minutes.
- Drain the pre-soaked chickpeas and place in a food processor. Add in all the remaining ingredients except for the grape seed oil. Process on high until everything is well blended. Turn off food processor and scrape down the sides a few times to incorporate all the ingredients. Turn off mixer and scoop the mixture onto a bowl so it’s easier to work from.
- In a ceramic pot (that’s completely dry) drizzle in about 1/2 cup of grape seed oil and turn on temperature to medium.
- Scoop a little of the mixture with a spoon onto your hand and shape into a round ball or egg shape. Prep all the mixture before deep frying.
- To test the oil, simply drop a tiny little piece of the chickpea mixture into the pot, if the oil starts to gently bubble around it – you’re good to go. If it just sits there in the oil, the temperature is too low. If it starts to make cracking noise and the bubbles are too strong – it is too hot. On my stove, a setting a little to the low medium is best. Adjust your heat accordingly.
- Slowly and carefully lower the raw falafels into the hot oil
- Gently drop down as many as can fit to cover the bottom so that there’s room to move them around and flip, they should never overlap.
- Cook for about 3 minutes on the first side and 2 minutes on the other. Look for a golden yellow falafel colour! Do not walk away from the stove as these are being done. They could burn too quickly depending on your stove settings. Gently flip over with a long fork, continue cooking on the other side. Remove slowly with a holed spatula.
- Place on a plate lined with a few sheets of paper towel to allow the excess oil to drip off.
* Place on a bed of lettuce, cucumber, tomatoes and olive and vinegar with a side of hummus.
Basil-pumpkin seed pesto
- ½ small yellow onion, roughly chopped*
- 1 garlic clove, roughly chopped
- 2 cups packed fresh basil leaves (arugula works, too)
- ½ cup pepitas (green pumpkin seeds), toasted**
- ⅓ cup olive oil
- 2 teaspoons or lemon juice
- Pinch of red pepper flakes
- Salt, to taste
- 3 large zucchini
- 1 pint cherry tomatoes, halved
- To prepare the pesto: In a food processor, combine the onion garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste
- To prepare the noodles: Spiralize the zucchini with spiralizer or turn the zucchini into noodles with a julienne peeler or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt
- Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes.
Meatless Lettuce Wrap
Ground Walnut Meat:
- 1 cup raw walnuts
- 1 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. Braggs Amino Acids
- pinch of salt
- Romaine lettuce
- Avocado, pitted and sliced
- 2 garlic cloves, crushed
- 1/2 tsp. Himalayan salt
- 1 cup raw soaked cashews
- 2 1/2 tsp. lemon juice
- 1/4 cup Cilantro
- 1/4 cup water
To make walnut meat:
- Place all ingredients (walnuts, cumin, coriander, aminos and salt) into a food processor
- Process mixture into small pieces until it looks like ground meat.
To make cheese:
- Place garlic and salt in food processor, process into small pieces
- Add cashews and process until consistency is like a paste
- Add lemon juice , cilantro and water
- Continue to process until smooth texture
- Layer cheese mixture and meat down the inside of one romaine leaf.
- Add salsa and avocado slices. Wrap and serve.
Gnocchi Tossed with Mushroom Cream Sauce
For the Gnocchi
- 1 lb white potatoes
- 2 oz. organic silken tofu, mashed or pureed
- 2 Tbsp. chickpea flour
- 2 Tbsp. potato starch
- Salt to taste
- Place the potatoes in a large pot filled with water. Bring to boil and let cook for 20 minutes or until tender.
- Drain potatoes, put in bowl and mash until smooth
- Sprinkle with tofu, flour and starch into the bowl with one hand while kneading into the potatoes with the other hand.
- Divide dough into 3 pieces and form into 1-2 inch roll. Cut the roll into inch-long sections and press each with a fork.
- Repeat with remaining dough.
- Drop the gnocchi, one at a time into heavily salted boiling water.
- Cook for 2-3 minutes or until they rise to the surface.
For the sauce
- 2 Tbsp. vegan butter (try Earth balance brand)
- 8-12oz of Shiitake mushrooms
- 1-2 clove garlic, minced
- 1 1/4 cup unsweetened soy milk or rice milk
- 1 Tbsp. cornstarch
- 1 Tbsp. chopped fresh parsley
- juice of lemon
- salt and pepper to taste
- Melt 1 Tbsp. of the vegan butter in a sauté pan.
- Add the mushrooms and garlic and sauté until soft.
- Remove from the pain and set aside
- Add the remaining tablespoon of vegan butter to the pan and when melted, pour in milk
- Gradually whisk cornstarch
- Add mushrooms, parsley, lemon juice, salt and pepper and cook for 1-2 minutes or until thick.
- Toss with cooked gnocchi and serve immediately.
Indian-Style Red Lentils with Ginger
- 2 cups of Red Lentils, dried rinsed and drained
- 1 Tbsp. ground Turmeric
- 5 cups water
- 2 Tbsp. Grape Seed oil (or other natural oil)
- 2 Tbsp. cumin seed
- 2 small Onions, chopped
- 2 Tbsp. Ginger Root, diced
- 4 oz. cayenne pepper, seeds removed
- 1 Tbsp. salt
- Chopped Cilantro
- Cook Lentils
- Heat oil in separate pan and add onions and stir for a few minutes
- Then add cumin seeds, ginger, and chiles (if using)
- When Lentils are soft, add them to the pan with onion mixture
- Cook for a few more minutes
- Add salt
- Garnish with Cilantro
Pasta with Vegetables
- Gluten free pasta
- Broccoli chopped
- Firm Tofu, cubbed
- Mushrooms (I love shitake with this dish)
- Coconut Oil
- Olive Oil
- Nutritional Yeast
- Salt and Pepper
- Boil water and put pasta in
- When pasta has a few minutes left, place broccoli and mushrooms in the water with the pasta. Strain pasta, add a bit of olive oil, set aside
- In a separate pan, heat a few Tablespoons of Coconut oil
- Once oil is hot, add tofu and cook until crispy
- Add tofu to pasta mixture
- Mix and add Aminos, nutritional yeast, salt and pepper to taste
Watermelon Poke Bowl (2 big bowls or 4 small bowls)
- 2 cups of cooked brown rice
- 1 Tbsp of tamari or Aminos
- 2 Garlic Cloves, minced
- 2 Tsp. Lime juice
- 2 Tsp. Rice Vinegar
- 1 Tbsp. Agave
- 1/2 Tsp. Sesame Oil
- 5 Cups of Cubed Watermelon
- 1/4 cup chopped scallions
- 1 handle of chopped Cilantro
- 1 small cucumber, sliced
- 1/4 cup macadamia nuts
- 2 Tbs pickled ginger
- 1/2 cup avocado
- a pinch of sesame seeds
- 1 sheet of nori seaweed
- handful of micro greens or sprouts
** Substitute Watermelon for Pineapple or Mango, and peanuts for macadamia nuts, add tofu, edamame
- Place rice in a bowl
- Add watermelon, cucumber, scallions, macadamia nuts, cilantro, pickled ginger and avocado
- Pour dressing
- Break up seaweed into pieces and sprinkle over everything
- Sprinkle Sesame Seeds and top with Microgreens
Sesame Ginger Tofu/Tempeh Bowl
- 2/3 cup Tamari or Aminos
- 1 Tsp. grated Garlic
- 2 Tsp. Toasted Sesame Oil
- 1 Package of Firm Tofu, drained, pressed and cubed (or use tempeh)
- 2 Large Zucchinis, washed and trimmed
- 1 Carrot, Grated
- 1 Red Pepper, Diced
- 1 Red Onion, Diced
- 1/2 Cup Edamame Beans
- 1/2 Large Cucumber, Sliced into half moons
- 1 Ripe Avocado, Cubed
- 3 Green Onions
- 1 Tbsp. fresh Cilantro
- 2 Tbsp. Sesame Seeds
- Mix together Tamari or Aminos, Ginger and Sesame Oil
- Pour sauce over tofu cubes, completely coat
- Refrigerate for minimum 30 minutes but overnight is best
- Spiralize the Zucchini
- Put Zucchini noodles in bowls
- Top with tofu, carrots red pepper, onions, edamame and avocado
- Sprinkle with green onion, cilantro and sesame seeds
** Replace Brown Rice or Kelp Noodles for Zucchini noodles, Feel free to spice it up
Vegetable Pad Thai
- 1 package of flat wide brown rice noodles
- 1 Tbsp. Coconut Oil
- 2 Broccoli Florets
- 1/2 Cup Snow Peas
- 2 Cups of Grated Carrots
- 1/2 Cup Sliced Celery
- 1/2 Onion, thinly sliced
- 2 Garlic Cloves, chopped
- 2 Green Onions, chopped
- 4 Lime Wedges
- Salt and Pepper to taste
- 1 Tbsp. Almond Butter
- 3 Tbsp. Hot Water
- 2 Tbsp. Apple Cider Vinegar
- 2 Tbsp. of Tamari or Aminos
- 1 Tbsp. of Agave (or honey, maple syrup)
- Pinch of red pepper flakes
- Cook the brown rice according to the directions
- While the noodles are cooking make the almond sauce – mix the almond butter with the hot water until combined then add the rest of the ingredients and mix.
- In a Saute Pan add the Coconut Oil, Onion and Garlic.
- Add the Broccoli, Carrots, Snow peas and Celery, cook for about 5 minutes
- Add the Almond Sauce and Rice Noodles to the pan and toss to combine
- Season with salt and pepper
- Take off the heat and toss with green onions and lime wedges
- Sprinkle pepper flakes and peanuts