Directions

1. Preheat the oven to 350 degrees F.
2. Line a medium baking pan with unbleached parchment paper.
3. Put the bread crumbs, Italian seasoning, garlic powder, and salt in a large bowl.
4. Put the walnuts in a blender, and pulse to process into coarse crumbs.
5. Add the walnuts to the bread crumbs and stir gently to incorporate.
6. Put the mushrooms and onion in a blender, and process to a chunky purée.
7. Add the mushroom mixture to the walnut–bread crumb mixture and stir to incorporate.
8. Spoon out about 1½ tablespoons of the mushroom mixture and roll it into a ball. Gently squeeze it together, to make sure it is compact and will hold together while baking. Continue in this way with the remaining mushroom mixture. Arrange the wheatballs on the lined baking pan. Bake for 25 to 30 minutes. Gently rotate each wheatball and bake for 12 to 20 minutes more, or until they are firm, crisp and golden.
9. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but firm. Drain the spaghetti well.
10. Meanwhile, pour the marinara sauce in a medium sauce pan. Bring the sauce to a simmer over medium-low heat. Gently add the wheatballs to the sauce, one at a time, cover, and simmer for 4 to 5 minutes.
11. To serve, put one-quarter of the spaghetti into each of four pasta bowls, and top with three or four wheatballs. Ladle marinara sauce over the top and serve immediately.
Chef’s Note: To make fresh bread crumbs, put 3 to 4 slices of wholegrain bread in a blender and process into coarse crumbs.

Directions

1. Saute onion and garlic in coconut oil.
2. Add portebella mushrooms and cook to blend 2 to 3 minutes
3. Sprinkle herbs on top of mixture and stir to incorporate.
4. Add pizza sauce and tomatoes and cook to blend.
5. Add harvarti jalepeno cheese to sauce and stir to blend and melt cheese.
6. Layer half cooked noodles in a 9×13 glass baking dish and top with one half the sauce
7. Sprinkle with chopped spinach or basil pieces across the top of the dish.
8. Layer slices of one package Chao cheese on top.
9. Repeat with remaining noodles, sauce and second package of cheese overtop.
10. Use a microplane to shred additonal Daiya Harvarti Jalepeno cheese on top, if desired.
11. Bake at 375 degrees until bubbly and hot.
12. Cool, slice into desired pieces and serve hot or freeze for future servings.

Directions

1. Heat coconut oil in large skillet.
2. Add garlic, onion and peppers and saute on medium high heat for about 2 minutes.
3. Add zucchini, broccoli, cauliflower, cabbage and snap peas and heat three to four minutes more, blending into other veggies.
4. Add mushrooms and roasted red pepper and toss until well coated and heated through.
5. Add pasta sauce, vegetable broth, maple syrup, salt, pepper, chili powder, cayenne pepper, dried parsley, and nutmeg. Lower heat and cook 5 to 10 minutes.
6. Add torn pieces of baby spinach or kale and blend into sauce.
7. Add cooked macaroni pasta and mix well.
8. Plate to serve and then sprinkle with crushed walnuts, or seasoned breadcrumbs, if desired, and top with green onions.
9. Shred the Daiya cheese overtop (or add the cheese to the pot beforehand and let melt slightly then blend into pasta sauce, creating a creamy texture).

Directions

1. Blend tofu and cashews with almond milk until smooth.
1. Add nutritional yeast, and next 7 ingredients and blend until smooth and creamy.
2. Stir in parsley and dill.
3. Reduce heat and keep warm.

Directions

1. In a large saucepan, sauté all veggies (except green onions, spinach leaves and cherry tomatoes) in coconut oil until tender.
2. Pour the sauce from step 1 over the veggies and mix well.
3. Add the green onions, spinach leaves and cherry tomatoes and continue to blend.
4. Add vegan cheddar cheese into hot mixture and stir until melted.
5. Meanwhile, cook pastry shells according to directions on the package.
6. Split pastry shells in half. Fill the bottom portion with hot veggie mix.
7. Top with sliced almonds and cap with other half of puff pastry, and you’re ready to serve.

Directions

1. Cut tofu into long match sticks then into small cubes.
2. Add 3 tbs. balsamic vinegar, 1 tsp. Italian seasoning and ½ tsp. salt to a bowl with a cover.
3. Add tofu cubes. Cover and shake. Marinade 30 minutes – 2 hours.
4. Minutes before you are ready to cook, preheat the oven to 400 degrees F. Take tofu out of refrigerator to come to room temperature, Shake container again.
5. Once oven is preheated, place parchment paper on a baking sheet. Spray with nonstick spray.
6. Add tofu to the parchment paper. Bake 30-35 minutes.
7. Once crispy, take out of oven and add 1-2 additional tablespoons of balsamic vinegar and a pinch of salt. Stir.

Directions

1. Preheat oven to 400°F.
2. Place the broccolini on a baking sheet. Drizzle on some olive oil, sprinkle lightly with sea salt and toss to coat evenly. Then spread the broccolini in a single layer.
3. Roast broccolini for about 12 – 15 minutes, or until tender-crisp (turning over once). Transfer to a platter.
4. While the broccolini is roasting, heat about 2 tbsp of olive oil in a large skillet or frying pan over medium heat. Add in the sliced shallot and saute until they begin to soften.
5. Turn heat to medium-high, add in the mushrooms and a pinch of sea salt. Saute the mushrooms for about 8 to 10 minutes. The mushrooms will start to release some moisture and once it begins to evaporate, add in a dab of butter. Stir, then add in the balsamic vinegar and broth. Continue to cook for a minute. Swirl in dry white wine or marsala wine (if using), and saute for another 2-3 minutes – until the liquid cooks down. Sprinkle in a bit more sea salt.
6. Serve the mushrooms over the roasted broccolini, then sprinkle the Aleppo Chili Flakes on top.

Directions

1. Place all ingredients for quinoa into pot over high heat.
2. Once it begins to boil turn heat to simmer and cover.
3. Let cook approximately 20 minutes, or until all liquid is absorbed and quinoa has popped opened (it will look like little tails sprouted).
4. Fluff with a fork and keep warm.

Directions

Directions

1. In a large saucepan, sauté garlic in coconut oil to give yourself a little mixture to blend with all the spices used and let the pan get hot.
2. Sprinkle cumin seed, mustard seed, Nigella seed (black seed), turmeric, black pepper, and enough red pepper flakes to equal about what you would get from 2 small red chili peppers, then ginger and coriander powder to the mix. By this time the heat will have caused the seeds to pop open and flavor the base.
3. Pour in the shredded veggies and stir everything up to coat the veggies with the spices.
4. Add just enough vegetable broth to keep it from burning. Cook for approx. 2 minutes then pour about 1/2 to 3/4 cup of vegetable broth and 2 cans diced tomatoes into the mix along with the broccoli, cauliflower and any leftover coconut milk, if you like a creamier sauce. Add maple syrup, if desired and not using sweetened coconut milk. Stir until hot.
5. Add onion and garlic powder plus additional vegetable broth at the end to get a spicy liquid that can be used to top after plating. Salt and pepper to taste.
6. Serve over Cooked Quinoa

Directions

1. In a large saucepan, set your broth over high heat while you prepare your seitan dough. You will want to bring it to a rapid boil. Add a bay leaf, or a few slices of ginger root, for extra flavor. I did not add any flavorings to my broth!
2. Mix dry and wet ingredients in separate bowls.
3. Add wet mixture to dry mixture and stir to blend. Divide mixed dough into 6 even pieces.
4. Shape each piece into a flattened pancake-like round. Set aside in same bowl until all pieces are shaped. Repeat the process to give each piece one final flattening, then immediately drop into boiling broth.
5. Reduce heat and cook for approximately 25 to 30 minutes.
6. Store cooked pieces in the same broth in refrigerator until ready to fry.

Directions

1. dip each patty into garbanzo bean flour
2. then into almond/milk/veganaise mixed well
3. finally into spiced breadcrumbs and coat well
4. Fry in coconut oil
5. Serve with mashed potatoes and gravy.