Ingredients

• 1/2 a Head of Cauliflower
• 1 Cup of Flour
• 1 Cup of Non Dairy Milk
• 1 Teaspoon of Garlic Powder
• 1 Teaspoon of Onion Powder
• 1/2 Teaspoon of Paprika
• 1/2 Teaspoon of Brown Sugar
• 1/2 Teaspoon of Liquid Smoke (optional)
• 1 Cup of BBQ Sauce

Method

Step 1

Pre heat oven to 450f.

Step 2

Cut culiflower into thin strips about 1/2 inch wide, and 2 -3 inches long.

Step 3

Mix flour, non dairy milk, garlic powder, onion powder, paprika, brown sugar, and liquid smoke together in a bowl.

Step 4

Dip cauliflower pieces in flour mixture, making sure to coat the entire piece.

Step 5

Place cauliflower pieces onto a non stick baking sheer, or sheet coated with cooking spray

Step 6

Place in oven for 15 minutes.

Step 7

While cauliflower is cooking, heat BBQ sauce in a sauce pan.

Step 8

Remove cauliflower pieces from oven and dip in BBQ sauce. Place pieces back on baking sheet and cook for 5 more minutes.

Step 9

Remove from oven, and enjoy!

Ingredients

• 2-3 heads of romaine
• 2 cans black beans
• Bragg's Liquid Amino Acids, to taste
• Cumin, to taste
• Cayenne, to taste
• Chili powder, to taste
• 1/2 bag of frozen corn (or about 1 cup fresh)
• 24 grape tomatoes, quartered
• 1 avocado, cubed
• About 1 cup salsa

Method

Step 1

For the shell, pull apart 12 leaves from heads of romaine (pull out the ones near the center, because they're the crunchiest). Rinse and drain over a paper towel.

Step 2

For black beans: Cook in their juice in a saucepan over medium heat for a few minutes. Drain and return to saucepan. Spray with Bragg's liquid amino acids. Add cayenne, chili powder, and cumin to taste. Stir and reheat until heated through.

Step 3

For frozen corn, if using: In a saucepan, bring a little layer of water to a boil. Add about a half a bag of frozen corn. Put a lid on it and simmer until warmed.

Step 4

Layer romaine leaves with black beans, then corn, then tomatoes, then avocado chunks. Drizzle salsa on top and serve.

Ingredients

• 2 T. flax meal
• 1/2 C. water
• 2/3 C. canola oil
• 1 1/4 C. sugar
• 1 T. molasses
• 1 T. vanilla extract
• 2 C. all-purpose flour
• 1 t. baking soda
• 1/2 t. salt
• 3/4 C. chocolate chips

Method

Step 1

Preheat oven to 350F.

Step 2

In large mixing bowl, whisk together flax meal, water, oil, sugar, molasses and vanilla until smooth. Mixture should look like caramel sauce.

Step 3

In a separate small mixing bowl, combine flour, baking soda and salt.

Step 4

Add dry ingredients to wet ingredients. Stir until combined. (This will take a little elbow grease. Dough will be quite thick. To avoid over-mixing, stir until flour is just incorporated.)

Step 5

Fold in chocolate chips.

Step 6

Dump cookie dough into a well-seasoned, 10" cast iron pan. Press evenly into pan.

Step 7

Place pan on middle rack in oven and bake 28 - 35 minutes, or until edges are golden and middle has firmed somewhat to the touch. When pressed, the dough in the middle of the pan should give a little, but a tester should come out clean.

Step 8

Allow cookie to cool and slice into wedges.

Ingredients

• 6 cloves garlic, peeled
• 1 serrano chile, stemmed
• 1 2" piece ginger, peeled and sliced into coins
• 2 bunches greens (I used one bunch of regular kale and one bunch of lacinato kale, but use whatever looks good to you), stemmed and finely chopped
• 1/2 bunch spinach, finely chopped
• 1/4 cup split peas
• 4 tablespoons canola oil
• 1 teaspoon cumin seeds
• 3 dried chiles de arbol (or 1 teaspoon red pepper flakes)
• 1 onion, minced
• 1 carrot, minced
• 1 large tomato, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric (or curry powder)
• 1 zucchini, cut into 1/4" cubes
• 1 medium sweet potato, peeled and cut into 1/2" cubes
• 1 1/2 teaspoons kosher salt

Method

Step 1

Put the garlic, serrano, ginger, and 3 tablespoons of water into a blender and puree until smooth. Put the greens, spinach, and dal into a large pot, and add 2 1/2 cups water. Bring to a boil over high heat, the reduce heat to medium low, cover, and simmer for 1 hour. Transfer to a bowl.

Step 2

Wipe out the pot you boiled the greens in, then add oil and put over medium-high heat. Add cumin seeds and chiles de arbol, and cook until the seeds start to pop and the chiles get a shade darker. Add the garlic/serrano/ginger puree, and cook for a 2 minutes. (You might get some splattering when you add it, so be careful.) Add the onion and carrot, and cook 8 minutes. Add the tomato and cook until beginning to caramelize, around 5 minutes. Add the remaining ingredients and 1 cup of water. Reduce the heat to medium low, cover, and cook 35 minutes. Uncover and gently mash with a potato masher - you don't want a smooth, undifferentiated paste, but the mashing helps meld the flavors a little. Season to taste with salt.

Ingredients

• 4 Cups of Chopped Collard Greens
• 1 Red Bell Pepped, diced
• 1/4 Cup of Diced Onion
• 2 Cloves of Garlic, minced
• 2 Teaspoons of Crushed Red Pepper
• 1 Teaspoon of Maple Syrup
• Couple Dashes of Hot Sauce

Method

Step 1

In a non stick, or pan coated with cooking spray, begin to cook garlic, onion, and bell pepper. Cook for 2-3 minutes.

Step 2

Add chopped greens, syrup, crushed red pepper, and hot sauce.

Step 3

Cook until greens have softened.

Step 4

Remove from pan, and serve.

Ingredients

• 1 cup buckwheat flour
• 1 cup old-fashioned rolled oats
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 ripe bananas
• 1/4 cup vinegar (we use apple cider vinegar)
• 6 Tablespoons (or 3 oz.) maple syrup
• 1 and 3/4 cups vanilla almond milk (or any other non-dairy milk)
• 1 package of dairy-free chocolate chips (optional)

Method

Step 1

Mix buckwheat flour, oats, cornmeal, baking powder, and baking soda in a large bowl (all ingredients will eventually be in this bowl, so make sure it is the larger one).

Step 2

In another bowl, mash the banana, and add vinegar, maple syrup, and milk. Stir and add to dry ingredients.

Step 3

Heat a nonstick pan on medium high. When water sizzles on the pan, it is ready for the pancakes. Pour pancakes on the pan and add chocolate chips, if using. Let cook until bubbles form. Flip, cook another few minutes on the other side, and enjoy eating with chocolate chips, plain, or with fruit or maple syrup.

Ingredients

• 8 Stalks of Dino Kale, De-stemmed and Chopped (your average run-of-the-mill kale works too!)
• 1 Cup of Sliced Strawberries
• 1/4 Cup Crushed Almonds (slivers or slices work well too)
• 1 Teaspoon of Olive Oil
• 1 Teaspoon of Lemon Juice (fresh, if possible)
• 1 Teaspoon of Soy Sauce
• 1/4 Teaspoon of Balsamic Vinaigrette
• 1 Pinch of Pepper
• 1 Pinch of Salt
• 1 Pinch of Oregano
• 1 Pinch of Sage
• 1 Pinch of Thyme

Method

Step 1

Chop and massage the kale, and add it to a big bowl with the almonds and strawberries.

Step 2

In a smaller bowl, whisk the rest of the ingredients, add to the salad, and toss.

Ingredients

• 1 Medium Sized Eggplant
• 1 Squash
• 1 Zucchini
• 3 Carrots
• 1 Small Head of Broccoli
• 1 Teaspoon of Pepper
• 1/2 Teaspoon of Salt
• 1 Teaspoon of Onion Powder
• 1 Teaspoon of Garlic Powder

Method

Step 1

Mix all seasonings together in a small bowl and set aside.

Step 2

Dice up all the vegetables and place in a large bowl with a lid, or ziplock back.

Step 3

Pour seasoning mix into bowl or bag and toss. Continue to toss until the veggies are covered with the seasoning mixture.

Step 4

Place veggies in a grill basket and cook on grill until veggies have softened.

Step 5

Remove from grill and enjoy!

Ingredients

• 4 wheat bagels, halved (I used Sprouted Wheat)
• 2 cups fresh basil
• 1 and 1/4 cups walnuts, toasted
• 3 cloves garlic
• 2 Tablespoons lemon juice
• 1/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• About 40 small Spinach leaves
• 1 avocado, sliced thinly
• About 16 small Grape tomatoes, sliced in half
• 1 red onion, sliced thinly, in quarters

Method

Step 1

Toast bagel halves. Divide and set aside the spinach leaves, avocado slices, grape tomatoes slices, and red onion slices into 8 sections- each part goes for each bagel half.

Step 2

To make the basil pesto, combine the basil, toasted walnuts, garlic, lemon juice, sea salt, and freshly ground black pepper in a food processor. While processing, slowly drizzle in 1 tsp olive oil.

Step 3

On each bagel half, spread basil pesto and layer with spinach leaves, avocado slices, sliced tomatoes, and sliced red onion. Enjoy!

Ingredients

• 1 lb. beets, trimmed
• 1 C. apple cider vinegar
• 1/2 C. water
• 1/3 C. sugar
• 10 cloves

Method

Step 1

Place beets in large saucepan and add enough cold water to cover.

Step 2

Over medium-high heat, bring to a boil. Reduce to a simmer and cook for 30 minutes or until beets are fork-tender.

Step 3

Strain beets in colander and rinse with cold water until cool enough to handle.

Step 4

Peel beets. Slice into 1/4" rounds. Place beets into a quart-size mason jar or bowl.

Step 5

In large saucepan, (Just use the same one! No need to wash in between.) combine vinegar, water, sugar and cloves.

Step 6

Heat over medium until mixture starts to boil.

Step 7

Remove from heat and pour vinegar mixture over beets.

Step 8

Let beets sit until they are room temperature and refrigerate overnight. Enjoy!

Step 9

Pickled beets should keep in the fridge for about a week.