Recipes

Ingredients:

• 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

Directions:

1. Preheat oven 500
2. Break apart the cauliflower and put in food processor
3. Process until fine like rice. Boil a pot of water and add cauliflower.
4. Boil for 4 minutes. Drain. Put in towels to squeeze excess water out
5. When fully drained, put in a bowl and combine with cheese, basil, salt, garlic powder, and an egg. Mix well
6. 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.
7. Bake 15 minutes or until crust becomes golden brown in the center and on the edges 
8. Top with your favorite pizza sauce and toppings and bake for another 5-7 minutes

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Easy baked sweet potato tots will not disappoint you. These nutrient packed little bites are perfect for party appetizers or alongside your favorite veggie burger. They are a healthy snack that kids love too. Feel free to leave out any herbs your children might not approve of. Serve with your favorite dip. I have some homemade dip recipes HERE

Ingredients:

• 1 large Sweet Potato, peeled and diced
• 1 clove of garlic, minced
• 1/4 teaspoon ground sage 
• Pinch of rosemary
• 1 pinch of salt
• 1 Tbsp. ground flaxseed mix with 3 Tbsp. water
• 2 Tbsp. Coconut Flour

Directions:

1. Preheat oven to 400
2. Bring a pot of water to bowl and add the sweet potato
3. Cook until a fork can pierce through but still firm (about 10 minutes)
4. Place sweet potatoes and remaining ingredients in a food processor, pulse until combined (not completely smooth)
5. Take 2 Tbsp of mixture and form into a tater tot shape
6. Repeat with remaining mix and put on a greased baking sheet
7. Bake for about 10 minutes on both sides

• ​These are a great substitution for traditional chicken buffalo wings. They can be made completely vegan, gluten free, sugar free and soy free. They make a healthy game day snack. Serve with a side of celery or carrot sticks and your favorite dip like vegan ranch dip or cashew cheese dip.

Ingredients:

• 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)

Directions:

• 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 throw 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)​

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Collard Green Wraps
Ingredients:

• 1 bundle of collard greens (pick the largest leaves you can find)
• 1 cup of shredded carrots
• 1 cup of quinoa
• 1/2 english cucumber, julienned
• 1 package of hummus (about 10 ounces), or homemade hummus.
• 1 package of extra firm tofu (Optional)
• 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
• Amino acids or tamari

Directions:

• 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.
• If you are making tofu, drain 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 quinoa, 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

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This delicious soup is closely based off the thai soup, Tom Kha Gai. This soup is overflowing with super foods and nutrients with the coconut milk, lemongrass, vegetable broth, shitake mushrooms and other vegetables. This soup warms the soul while healing the body.

Ingredients:

• 1 1/2 cups vegetable broth
• 2 cans of full fat coconut milk
• 1 fresh lemongrass stalk
• 1T of coconut oil
• 1 T sesame oil
• 2 cloves garlic minced
• 1/2 red onion finely chopped
• 1 T fresh ginger chopped
• 1 celery stalk
• 1 cup shitake mushrooms, thinly sliced
• small handful of thai basil
• juice from one lime
• 1/2 cup red peppers chopped
• 2 small red chile peppers, minced

Directions:

1. Heat the coconut and sesame oils up in a pot.
2. Saute garlic onion, ginger, celery, mushrooms about 4-6 minutes
3. Add the vegetable broth, coconut milk, chili peppers and lemongrass stalk. 
4. Add salt and pepper to taste and simmer
5. Add Basil, lime and red peppers and serve

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Ingredients:

• 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

Directions:

1. Mix together Tamari or Aminos, Ginger and Sesame Oil
2. Pour sauce over tofu cubes, completely coat
3. Refrigerate for minimum 30 minutes but overnight is best
4. Spiralize the Zucchini
5. Put Zucchini noodles in bowls
6. Top with tofu, carrots red pepper, onions, edamame and avocado
7. ​Sprinkle with green onion, cilantro and sesame seeds

 ** Replace Brown Rice or Kelp Noodles for Zucchini noodles, Feel free to spice it up