Chia seed berry compote

This is incredibly easy to make, and works great on toasts, pancakes, in oatmeal, or add it to a smoothie.

WHAT YOU NEED:

1/4 C CHIA SEEDS

HANDFUL OF BERRIES

1 LEMON

3T MAPLE SYRUP

Put a handful of your favorite berries, juice of 1 lemon, some zest, and maple syrup in a small pot, bring to a simmer until the berries pop. Let cool, store in fridge. 

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Po' Boy veganized with Midwestern ranch

This is a shout out to New Orleans flavor. I fried the mushrooms in this recipe because the oil adds a richness that I like. 

WHAT YOU NEED:

3-4 BIG OYSTER MUSHROOMS

DRY SEASONINGS:

1C CORNMEAL

3T OLD BAY SEASONING

NOORI FLAKES

WET INGREDIENTS:

VEGAN BUTTERMILK: 1C NUT MILK W/ JUICE OF 2 LEMONS

AVOCADO OIL FOR FRYING

RANCH DRESSING:

1C VEGAN MAYO AND SOUR CREAM

BUNCH OF FRESH DILL

SALT AND PEPPER TO TASTE

2T VEGAN WORCESTERSHIRE SAUCE

1 GARLIC CLOVE

HANDFUL OF CHIVES

PICKLES

LOUISIANA HOT SAUCE

-Make the ranch: mix all the ingredients in a bowl, add water if you want it thinner

-Put your mushroom in the wet dredge and make sure it is completely saturated. Transfer it over to the dry mix, and push it into all of the pockets and surface of the mushroom. Dip it back back into the wet and repeat that process to double up on the coating.

-Get the pan you'll use for frying, and put enough oil in the bottom so that it's deep enough to cover your mushrooms. Pay attention to the oil, making sure it's not too hot, that can lead to an oil fire. If it starts to smoke...turn the heat down, its too hot. 

-Fry mushrooms one at a time, and set on a paper towel to catch excess oil 

-When your last mushroom is finished, squeeze lemon juice over them all

-Stack mushrooms on a baguette, put some lettuce, tomato, pickles, ranch, and hot sauce

 

 

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Breaded oyster mushrooms with Midwestern ranch

I grew up in the Midwest, where ranch dressing is basically a food group. I've always loved the creamy texture and the tanginess of dill. I make my own ranch now, without dairy or processed ingredients, and it tastes just as good, and I feel good eating it. The vehicle for all this sauce was oyster mushrooms, breaded and baked to take on a seafood flavor. It reminds me a little bit of friday night fish fry's in a church basement.

WHAT YOU NEED:

3-4 BIG OYSTER MUSHROOMS

DRY SEASONINGS:

1C CORNMEAL

3T OLD BAY SEASONING

NOORI FLAKES

WET INGREDIENTS:

VEGAN BUTTERMILK: 1C NUT MILK W/ JUICE OF 2 LEMONS

OLIVE OIL

RANCH DRESSING:

1C VEGAN MAYO AND SOUR CREAM

BUNCH OF FRESH DILL

SALT AND PEPPER TO TASTE

2T VEGAN WORCESTERSHIRE SAUCE

1 GARLIC CLOVE

HANDFUL OF CHIVES

-Preheat oven to 350

-Line a baking sheet with parchment paper

-Put your mushroom in the wet dredge and make sure it is completely saturated. Transfer it over to the dry mix, and push it into all of the pockets and surface of the mushroom. Dip it back back into the wet and repeat that process to double up on the coating.

-Line up the mushrooms on the tray and pop them in the oven for 10-15 min

-While those bake, make the ranch

-Combine all the ingredients in a bowl and mix it up, adding water if you want to thin it out

-Take the mushrooms out of the oven, squeeze lemon juice over while they're hot, and top with ranch, and any herbs you have left.

 

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Eggplant bacon strips & guac

Eggplant bacon is such a fun, creative, relatively easy dish to make and eat, and the smokey flavor lends itself to a bacon-y vibe. The texture is crisp, and chewy in all the right places like bacon, minus the saturated fat, and animal cruelty. 

The thing to pay attention to in preparing this is getting your eggplant slices uniformly sliced. Thin enough to achieve crispness, but not enough to burn. 

WHAT YOU NEED:

-1 avocado

-1 lime

-2 tbsp tamari or soy sauce

-2 tbsp maple syrup

-1 tbsp tahini (or extra virgin olive oil)

-1 tbsp apple cider vinegar

-2 tsp liquid smoke

-2 tsp smoke paprika

-1/2 tsp ground cumin

-1/8 tsp ground black pepper

Preheat oven to 250

Slice eggplant in half, and cut strips lengthwise starting at the widest points or the inside working out. Make sure your slices are even and uniform

Put strips in spice blend and marinate for 20 min

Bake for 45 min on each side. Let cool

For the guacamole, mash up an avocado, add lime juice, cumin, and pepper. Top cooled bacon slices with that and some fresh tomatoes, and you're good to go!

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Bentonite clay detox smoothie

Bentonite clay is an interesting and useful ingredient. It absorbs toxins in our bodies, yet doesn't actually get absorbed itself. When it passed through the colon, it absorbs any toxins it encounters, and we get rid of them as we go to the bathroom. Pretty cool, right? It's tasteless, so you could just as easily add a couple tablespoons to water, but I add it to smoothies because I like the texture it gives.

WHAT YOU NEED:

-1 banana

-handfull of blueberries

-handful of frozen kale

-huge spoonful of peanut butter

-2 tablespoons bentonite clay powder

-a few mint leaves

-fill ninja bullet cup with half water, half cashew milk, and blend

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Classic sweet tart green juice

This juice is great for hydration on it's own, and is a tasty mixer for cocktails if you just add sparkling water. Makes 16oz.

WHAT YOU NEED:

1 Green apple

2 to 3 slices of pineapple

half a lime

2 stalks of celery

half a cucumber

handful of fresh mint leaves

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Bagel & Lox

Carrot lox has all the flavor of the classic salmon version, an eerily similar texture, and a way smaller eco footprint than using actual salmon. This one is a little time intensive, but if you make it in a batch to snack on throughout the week, you'll be surprised at all the other dishes it pairs well with. Or have some people over for a weekend brunch and impress them with this version.

WHAT YOU NEED:

-4-5C kosher salt

-5 medium carrots

-a heavy pour of EVOO

-2T ACV

-1t liquid smoke

-2T tamari

-container of your favorite vegan cream cheese. (I like kite hill)

-fresh dill

-balsamic capers

Take a glass pyrex and cover the entire bottom of the dish in kosher salt. Fit as many carrots as you can into the dish on top of the salt, being careful to not let the carrot touch the glass. Cover all your carrots with more salt. I'm talking completely covered.

-Bake in oven at 350 for 1 hour

-Take out of the oven and crack the salt on top and take the carrots out

-Once they get cool enough to touch, start using a peeler to peel of slices that are already looking like salmon

-Add olive oil, tamari, liquid smoke, and apple cider vinegar to a container. Put your carrot peels into the mixture, and leave in your fridge for 2 days to fully marinate. Toss the carrots around a bit in the interim to make sure every piece is coated

-Next, I took plain vegan cream cheese and added fresh dill, topped that with balsamic capers, and more dill

Throughout the week, I used this lox in pasta dishes, salads, and wraps for a serious savory flavor punch up.

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Raw thai veggie wraps with spicy cashew sauce

Raw wraps are easy to prepare, and good for a quick burst of real nutrient energy.

WHAT YOU NEED:

-head of savoy or preferred cabbage or leafy green

-1 each of red, yellow, and orange peppers

-1 bunch of mint and basil each

-1 container cashews

-1 lime

-2t tamari (or to taste)

-1t maple syrup (or to taste)

-red pepper flakes (optional)

-Chop up colorful vegetables like red, yellow, and orange peppers, cucumbers, purple cabbage, and carrots. I used savoy cabbage as the wrap, because it's substantial enough to hold the weight of all the fillings you could want, and it has a nice mild flavor.

-For the cashew sauce, soak cashews in hot water for an hour, then put them in the food processor with lime juice, tamari, maple syrup, and red pepper flakes to taste. This dish increases Vata Dosha, is full of vitamins and minerals.

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PB&J protein balls

These are great as snacks, breakfast, post work out, or just a quick bite to hold you over before a meal. 

WHAT YOU NEED:

1/2 c white quinoa

4 T maple syrup, add 1t vanilla extract

2T plant protein powder

2C nuts butter

3 T milled chia seeds

1/2 C dried fruit

-Take white quinoa and soak in vanilla and maple syrup for about 20 min 

-Add any nut butter you want, any plant based protein you like, milled chia seed, and dried strawberries. Mix it all together in a bowl and scoop out portions and shape into balls. 

I find that freezing these helps to keep the shape and consistency, and is more travel friendly that way.

This snack is aimed at quick muscle tissue recovery via the sugars in maple syrup, and protein in the nut butter. 

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Sweet Potato Toasts

WHAT YOU NEED:

2-3 sweet potatoes

Choose 4 different colored veggies for toppings

Tamari, Olive oil, a lemon

Pine nuts, Walnuts, Ramps, and Vegan part for the pesto

Preheat oven to 350

Slice 2 or 3 sweet potatoes into thin, toast-sized pieces and brush with olive oil. Bake for 20 min.

In the meantime, sauté up veggies of your choice in some olive oil, tamari, and lemon or lime juice. I chose portobellos, corn, kale and peppers, but literally anything works well. 

Next, make a pesto out of pine nuts, walnuts, ramps, olive oil, and vegan parmesan cheese in your food processor or blender. 

Take the toasts out of the oven and top them in whatever combination of ingredients works for you. These toasts are also great with sweet toppings like fruit, nut butters, coconut butter, and cinnamon.