Recipes

Ingredients:

• 2 bananas
• 2 cups wild blueberries
• 1 cup cilantro
• 1 cup orange juice (fresh squeezed is best)
• 1 tsp barley grass juice powder (gluten free)
• 1 tsp spirulina (Hawaiian Spirulina)
• 1 small handful of Atlantic dulse (Seaweed flakes)
• Optional: water to blend

Directions:

• Blend all ingredients until smooth
• Add up to 1 cup of water for thinner consistency

Notes:

• If you are missing an ingredient, don't sweat it!
• If you don't like cilantro, substitute basil or parsley
• While this specifically design for heavy metal detox, you can still derive benefits from including most of the ingredients!
• This smoothie is huge - sip, don't chug!

Credits:

Anthony Williams / Medical Medium

Ingredients:

• 1/2 cup unsweetened plant-based milk (almond/other)
• 1/2 - 1 frozen banana
• 1/2 cup organic pumpkin puree
• 1/2 cup organic coffee (cooled or warm!!)
• 1/2 tsp vanilla extract
• 1 serving plant-based vanilla protein powder
• 2 tsp pumpkin pie spice
• optional: 1 tbsp maple syrup or 1-2 dates

Directions:

Blend together and enjoy!

Credits:

Inspired by Running on Real Food

Ingredients:

• 2 heads romaine lettuce
• 1/2 cup spinach
• 1/2 cup coconut water
• 1 whole banana
• 1 whole apple (core removed)
• 1 whole pear (core removed)
• 1 whole lemon (rind removed)
• celery (optional)
• almond butter (optional)

Directions:

• Roughly chop ingredients and blend
• Divide evenly into two large 

Notes:

• If you are missing an ingredient, don't sweat it!
• If you don't like cilantro, substitute basil or parsley
• While this specifically design for heavy metal detox, you can still derive benefits from including most of the ingredients!
• This smoothie is huge - sip, don't chug!

Credits:

Anthony Williams / Medical Medium

Ingredients:

• 1/2 - 1 banana
• 1 cup frozen wild blueberries
• 1 tsp Hawaiian Spirulina
• 1 small handful of Atlantic dulse (seaweed flakes)
• Water filled to 3/4 of the fruit line

Directions:

• Blend all ingredients until smooth
• Add more or less water to change consistency

Notes:

• This is my stripped down version of Medical Medium's heavy metal detox smoothie
• Time crunch?  Not too many ingredients around?
• Need a go-to?  This is mine!

Credits:

Inspired by Anthony Williams / Medical Medium

Ingredients:

• 4 handfuls of spinach
• 2 stalks of celery
• 1 cucumber 
• 1 apple (golden delicious)
• 1 pear
• 1 handful flat parsley
• 1 lime
• 1 sliver ginger

Directions:

• Wash all veggies
• Coarsely chop all veggies
• Start and end juicing with apple and spinach

Notes:

• Cut off skin from lime
• Ginger can make it "spicy" so keep the sliver small until you know how much you like!
• Don't worry if quantities are not exact

Ingredients:

• 1 cup spinach
• 3 large kale leaves
• 1 carrot
• 1 lemon
• 1 clove raw garlic

Directions:

• Wash all veggies
• Coarsely chop all veggies
• Juice!

Notes:

• Garlic is naturally anti-viral and anti-bacterial
• Start with 1/2 carrot if it is too strong!
• It's OK to soften the taste with an apple too :)

Ingredients:

• 1/2 head cabbage
• 1 stalk broccoli (1-2 heads with stem)
• 1 cucumber
• 1 sliver ginger
• Small handful mint

Directions:

• Wash and coarsely chop all veggies
• Juice!

Notes:

• For increased benefit, add 2 ounces of Ultimate Aloe Juice after juicing

Ingredients

• 1 bag (5 cups) frozen hash browns
• 4 cups chopped broccoli

Potato cheese sauce

• 2 small potatoes (red potatoes), chopped
• 1/4 yellow or red onion, chopped
• 2 cloves garlic
• 1 medium carrot, chopped
• 2 tbsp miso
• Juice 1/2 lemon
• 1/4 tsp salt
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne (optional)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup nutritional yeast
• 2 cups water

Directions

• In a saucepan bring 2 cups of water to a boil and add in your potatoes, carrot, onion and garlic
• Reduce heat to a simmer, cover and cook 10 minutes or until soft
• You can also throw these ingredients into your instant pot on sealed, high pressure for 10 minutes and release it when it's done
• Add your cooked veggies and water slowly (use the cooking water) into a high speed blender
• Then add in the rest of your ingredients
• Blend on high for 1 minute (only add in the cooking water slowly until you get the desired consistency, no extra water)
• Preheat oven to 400 degrees
• Add all ingredients to a bowl with half the cheese sauce and stir (including frozen hash browns and chopped broccoli)
• Then add the mix into the baking pan (9x9) and top with the rest of the cheese
• Cook uncovered for 40 minutes in the oven
• You can also broil this at the end to caramelize the top

Notes

• Search my FB page for potatoes if you worry about eating too much starch!

Credit

High Carb Hannah

Ingredients

• 1/2 cup oats (GF old-fashioned oats)
• 1/2 cup plant milk
• 1/2 banana, diced very small
• 1/4 cup chopped strawberries
• 1/4 tsp cinnamon
• Sweeten to taste with maple syrup
• Blueberries

Optional Toppers

• Chopped Nuts
• Other Fruits
• Coconut Flakes

Optional Add-Ins

• Chia seeds (put in with oats)
• Hemp seeds

Directions

At Night

• In a bowl, combine the oats, cinnamon, maple syrup and milk, mix until combined
• Allow to sit in the fridge overnight

In Morning

• Dice the bananas and slice the strawberries
• Mix the banana with the overnight oats, then add the strawberries and top with blueberries

Notes 

• You can make batches and store in mason jars

Credits

MyPlantBasedFamily.com and Holly Yzquierdo

Ingredients:

• 1/4 small onion (chopped)
• 1 zucchini
• 1 handful spinach (chopped small)
• 1/2 bag frozen hash browns (just potato)

Directions:

• Water sauté the onion and zucchini together
• Remove ingredients and add a little more water
• Add potatoes to thaw and cook/ break apart
• Once cooked, add back the cooked veggies
• Put spinach in last and toss
• Salt/pepper it to taste once transferred to bowl

Notes:

• Use the veggies you like (peppers, etc.)
• Sometimes I thaw or cook the hash browns in the oven ahead of time to make it easier to toss
• Add a little water as needed when water sautéing

Ingredients

• Broad of choice (my suggestions are): GF whole grain, Sourdough, or Ezekial (pictured)
• Ripe avocado
• Juice from 1/2 lime
• 1 radish chopped small
• 2-3 cherry or grape tomatoes
• Everything bagel seasoning

Directions

• Toast bread
• Spread avocado on toast
• Sprinkle chopped tomato and radish on top
• Squeeze fresh lime on top
• Cover top with everything bagel seasoning

Notes:

• My friend Val is the BEST!  When she made this for me while I was visiting, she brought "avocado toast" to a whole new level :)
• Don't like tomato?  Used diced cucumber
• Be cautious of fat before noon - this is great on occasion in the AM or if your first meal is closer to noon or any time after - just don't do too much fat in the AM so you don't overtax your liver which is trying to detox from the day before!

Credits:

Val Martin

Ingredients:

• 2 cups cauliflower rice
• 1 1/4 cup almond milk
• 1 tbs cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 2 tsp maple syrup, maple agave or honey
• 1 apple finely shredded
• 2 dates chopped small (can use craisins too)
• 2 tbs nut of choice (I use walnuts) (optional)

Directions:

• Heat cauliflower and almond milk (low-med heat)
• Stir in cinnamon, nutmeg, maple syrup, and vanilla
• Cook about 5 minutes before adding apple
• Add apple and continue to cook on low heat
• Add almond milk as needed for desired consistency
• Add dates and nuts in the last few minutes
• The longer you cook, the more it will absorb flavors

Notes:

• You may have to play around with the spices and seasonings to get it right for your taste...don't overdo the sugar though!  Add apple, cinnamon etc.

Credits:

Inspired by needing to find ways to eat cauliflower!

Ingredients:

Pick 1 berry and any other fruit + any topping

• Berries: raspberries, blueberries, blackberries, strawberries
• Tropical fruits: papaya, mango, pineapple, kiwi, dragonfruit
• CItrus or melon: mandarin oranges, grapefruit, canteloupe
• Other: apples, pears, starfruit, grapes, nectarines
• Toppings: cinnamon, chia seeds, hemp seeds, nuts, or oil-free granola

Directions:

• Pick ANY 2-4 fruits you have and put in a bowl!
• I like berries as the base and then add 2-3 more
• Top with any of these on any given day
• Simple and yummy!

Notes:

• My go-to is simple: Strawberries, blueberries, papaya or pineapple, and cinnamon

Credits:

Mother nature

Ingredients:

• 1 can chickpeas (drained/rinsed)
• 1-2 handfuls chopped spinach
• 1/2 green and red pepper (diced)
• 1 cucumber (seeded and diced)
• 1/4 red onion (diced)
• Kalamata olives (chopped or halved)
• Tomato (diced) - optional
• Basil (diced) - optional

Dressing (whisk ingredients)

• 1/4 cup white wine vinegar
• 1/4 cup lemon juice
• 1 1/2 tsp thyme (dried)
• 1/2 tsp garlic powder
• 1 tsp Dijon mustard
• S & P to taste

Directions:

• Combine ingredients
• Whisk dressing ingredients
• Toss with salad
• Plate or serve chilled in bowl

Notes:

Play with the dressing ingredients to flavor it the way you like

Ingredients:

• Large head of fresh kale

Dressing option 1:

• 1/2 cup fresh squeezed lemon juice
• Spray EVOO or 1/4 avocado
• S&P to taste

Dressing option 2:

• 1/2 cup balsamic vinegar
• 2 tbs lemon juice
• 2tbs maple syrup, honey or agave
• 1 tsp garlic powder
• S&P

Optional toppers:

• Craisins or dates
• Mango cubes
• Red onion

Directions:

• Take the kale leaves off the spine
• Chop and place in bowl
• Whisk the dressing ingredients of choice* Dressing 1: spray EVOO 3-5x OR use avocado instead and blend with other ingredients
• Pour the dressing over the kale
• Massage it with your hands for ~1 minute
• Mix in optional toppings

Notes: 

• The lemony dressing is tart so if you need it sweetened up, add a little maple syrup, agave, or honey
• The "massaging" step is necessary to soften the kale and take away any bitter taste
• My son Loves kale salad and despises anything even mildly sweet...so that's why we have a tart lemon version of this!

Credits:

Inspired by my veggie-loving, but picky, kids

Ingredients:

• 2 cucumbers, de-seeded
• 1 red bell pepper
• 1-pint grape tomatoes, halved
• 1/2 small red onion
• 15 ox can chickpeas (drained/rinsed)
• 1 head romaine
• 1 handful fresh spinach
• 1/4 cup Kalamata olives
• A few pepperoncini (optional)

Optional Tofu "Feta"

• 12 oz extra-firm tofu
• 1/4 cup red wine vinegar
• 2 tbs lemon juice
• 2 tbs white miso
• 2 tbs nutritional yeast
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt

Directions:

The Salad:

• Drain and rinse the chickpeas
• Note: save 1/4 cup chickpea fluid for dressing
• Chop other ingredients in small pieces
• Note: Halve tomatoes and olives
• Toss in chickpeas and add Greek dressing
• Top with optional tofu feta

Tofu "Feta":

• Drain and press tofu
• Crumble or cut into small cubes
• Mix feta ingredients and pour over tofu
• Mix, cover, and refrigerate until needed

Notes:

Oil-free Greek dressing is in the dressing section of my recipe page

Credits:

Inspired largely by Brand New Vegan with just a few tweaks to her original recipe.  Love the feta tofu idea!

Ingredients:

• 1 Ib. asparagus - tough ends cut off
• 1 cup cherry or grape tomatoes halved
• 2 tbs minced red onion
• Large handful bibb or mixed greens
• 3 tbs pine nuts

For Dressing:

• 2 tbs balsamic vinegar
• 1 tbs orange juice
• 1 tbs raw honey or pure maple syrup

Directions:

• Steam asparagus until just tender then rinse in cold water to stop cooking - cut 2" pieces
• Mix asparagus and tomato
• Mix dressing and toss with veggies

Credits:

Anthony William/ Medical Medium

Ingredients:

• 1/2 cup brown or black rice (cooked)
• 1 cup mixed greens of choice (I use spinach/arugula/romaine)
• 1/4 cup roasted turmeric chickpeas
• 1/2 cup + of roasted cauliflower
• 1/4 cup roasted zucchini
• 1/4 cup roasted sweet potato
• 1/4 cup cucumbers (diced)
• 1/4 cup shredded red cabbage
• 2-3 slices avocado or cubed beets (or both!)
• Roasting ingredients: vegetable broth, lemon juice, garlic powder, rosemary, paprika, turmeric, S & P

Directions:

Roast the Veggies and Chickpeas at 400 degrees:

• 25-30" cauliflower and sweet potato - tossed in lemon juice, broth, rosemary, S & P
• 20" zucchini - tossed in broth, S & P, garlic
• 5-10" chickpeas - tossed in broth, garlic, paprika, and turmeric

Build the Buddha Bowl 

• Build Buddha Bowl with rice, greens, and chickpeas at the base
• Layer roasted veggies in sections
• Top with cabbage, cukes, and avocado
• Drizzle lemon tahini dressing on top

Notes:

• Use the amounts of each ingredient that works for you!  I just used these approximate amounts to give you an idea!
• You can build your own buddha with your own favorite ingredients

Credits:

April

Ingredients:

• 6 cups romaine
• 4 cups mixed baby greens
• 1 cup black beans (well rinsed/cooked)
• 1 can white shoe peg corn/ or fresh
• 1/2 cup grape tomatoes halved
• 1/4 cup red onion chopped

For Dressing:

• 1 avocado cubed or sliced
• 1/2 lime juiced
• 1 small clove garlic minced
• 1 tbs nutritional yeast
• Pinch of cayenne pepper

Directions:

• Blend dressing ingredients until smooth
• Combine ingredients and toss OR 
• Lay ingredients out on a platter in rows

Notes:

Cilantro is a great touch if you have fresh herbs around

Credits:

Anthony Williams/ Medical Medium

Ingredients:

• 1 1/2 cup thinly sliced Brussel sprouts
• 1 cup shredded carrots (optional)
• 1 cup thinly sliced red cabbage
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onion

For Dressing

• 1 garlic clove (minced or grated)
• 2 tbs lemon or lime juice
• 1 tsp raw honey or pure maple syrup

Directions:

• Toss veggies in mixing bowl
• Mix dressing and toss with veggies

Credits:

Anthony William/ Medical Medium

Ingredients:

• 8 ounces pre-shredded coleslaw mixture
• 1 small onion, diced
• 1/4 cup sweet pickle relish
• 3/4 cup low-fat vegan may*
• 2 tbsp white vinegar
• 2-3 tbs sugar (sucanat is great)
• 1 tsp salt
• black pepper

*Low-Fat Vegan Mayo

• 1 package of silken firm tofu
• 1 tbsp healthy sweetener as above
• 1 tbsp red wine vinegar or lemon juice
• 1 tbsp Dijon mustard
• 1/4 tsp sea salt

Directions:

• Blend 5 ingredients for mayo first.
• Place approximately 8 ox of the pre-shredded slaw mixture in a large bowl.
• Dice the onion and add it to the bowl along with the relish.
• Combine 3/4 cup of the freshly made vegan mayo with the other dressing ingredients-vinegar, sugar, salt, and pepper- in a medium bowl and whisk together well.
• Pour coleslaw dressing mixture into coleslaw veggies (cabbage mixture, diced onion, relish, sweetener, and salt and pepper and combine to coat thoroughly.
• Serve immediately or cover and refrigerate.

Credits:

Eat Plant-Based

Ingredients:

• 1 Ib Yukon gold potatoes (cut into 1-in cubes)
• 1/2 ripe avocado
• 1 tablespoon spicy brown mustard
• 1 teaspoon fresh lemon juice
• 1/4 tsp salt and black pepper to taste
• 1/4 cup finely diced red onion
• Small handful fresh dill, chopped
• 1 cup chopped cucumber

Directions:

• Add an inch of water to a pan and arrange a steamer basket inside.
• Place the potatoes in the steamer basket, then bring the water to a boil over high heat.
• Once boiling, lower heat and cover.
• Steam until fork-tender, about 10 min.
• While the potatoes are cooking, combine and mash with a fork: avocado, 2 tbs water, mustard, lemon juice, and salt.
• Cool potatoes for at least 20 minutes preferably in the fridge then gradually add the cooled potatoes to the creamy avocado sauce.  Stir gently to coat well.
• Place the potato salad in the fridge to marinate for at least an hour, so it can completely cool and the flavors can meld.
• Serve chilled.
• Store the leftovers in the fridge for up to 3 days.

Notes:

• This mixture will be acidic-tasting until you mix it with the potatoes
• For "Southern-style" potato salad, try adding a touch of maple syrup for sweetness.

Credits:

Detoxinista

Ingredients:

• 1/2 cup raw tahini
• 1/4 cup water, plus more to thin
• 6 tablespoons fresh lemon juice (about 4 lemons)
• 3 cloves garlic, minced
• 1/2 teaspoon onion powder
• 3/4 teaspoon sea salt
• Freshly ground black pepper

Directions:

• Combine all of the ingredients in a bowl or mason jar and whisk well to combine.  (U use a single-serve blender cup or put a whisk ball into a mason jar)
• Add extra water one tablespoon at a time, until the dressing is as thin as you'd like it to be, and adjust any seasonings to your taste
• This dressing will thicken up when stored in the fridge
• It's great as a dip, but if you want to thin it for a salad dressing just add another tablespoon of water and stir until pourable again
• Lasts a week in the fridge

Notes:

I use this on my Budda bowls.  

Don't be intimidated by the tahini if you've never used it.  You can buy it in a jar like peanut butter where the oils rise to the top OR do as I do and find it in a squeeze bottle - super easy.

Credits:

Detoxinista

Ingredients:

• 1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
• 2/3 cup unsweetened plant-based milk
• 2 tsp lemon juice
• 1 clove garlic, peeled
• 1/2 tsp sea salt (plus more to taste)
• 1 pinch black pepper
• 1/4 tsp onion powder
• 1 1/4 tsp apple cider vinegar
• 1/2 - 1 tsp maple syrup

Herbs

• 1 tbsp fresh minced dill (or 2 tsp dried)
• 1 tbsp fresh minced parsley (optional)
• 1 tsp fresh chives (optional)

Directions:

• Soak cashews in very not water for 30 minutes - 1 hour (or overnight in cool water)
• While cashews are soaking, measure out the milk, and add lemon juice and set aside to curdle (this makes your vegan "buttermilk").
• Drain and rinse cashews several times and drain again.
• Then transfer to a blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup.  Blend on high for 1-2 minutes or until very creamy and smooth.
• Add herbs and pulse several times to incorporate (you don't want it fully puréed).
• Taste and adjust flavor as needed adding more salt for saltiness, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.
• Use immediately at room temperature or refrigerate for 3-4 hours to chill.  It will thicken in the refrigerator, so you can add more milk or water later on to thin if needed.

Notes

• Use for vegetables, salads, cauliflower wings.
• Store leftovers covered in the refrigerator up to 7-10 days
• Not freezer friendly (it separates upon thawing)
• If you can't use cashews you can try another nut.

Credits:

The Minimalist Baker

Ingredients:

• 1 cup orange juice
• 1 garlic clove
• 1 tablespoon raw honey
• 1/4 cup water
• 1/8 teaspoon sea salt (optional)
• 1/8 teaspoon cayenne (optional)

Directions:

• Blend ingredients and store in mason jar

Notes:

This oil-free dressing has a kick if you use the cayenne but delicious either way.

It's great on salads and on steamed veggies hot or cold.

Credits:

Anthony Williams/ Medical Medium

Ingredients:

• 1 avocado, diced
• 1/4 cup fresh lime or lemon juice (about 2)
• 1/4 cup cilantro leaves
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 3 1/2 cup water, plus more as needed

Directions:

• Process all the ingredients until smooth
• Adjust the seasoning and add the water, 1 tablespoon at a time, plus more as needed to achieve the desired consistency (up to an additional 1/4 cup)
• Use within 1-2 days

Notes:

This dressing is soooo good.  Use it for salads, but also use it to top on potato zucchini cakes or steamed veggies or anything that needs a little zing and flavor!

Credits:

No Meat Athlete

Ingredients:

• 1/3 cup red wine vinegar
• 1/4 cup Aquafaba (or lemon juice)
• 1/2 tsp Dijon mustard
• 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 3/4 tsp thyme
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp each salt and pepper

Directions:

• Whisk all ingredients well and chill

Notes:

• Aquafaba is garbanzo bean juice
• I use lemon juice if I don't have it around
• While I stay away from oils, sometimes with this one I indulge in a little splash to make it authentic Greek :)

Credits:

Inspired by Brand New Vegan

Ingredients:

• 3 tbs balsamic vinegar
• 2 tbs Dijon mustard
• 1 tbs maple syrup

Optional add-ins:

• S&P to taste
• 1 tsp garlic powder

Directions:

• Mix all ingredients well and chill

Notes:

• Any vinegar or mustard can work
• Tastes great on salads, as a portabella mushroom marinade, or on bean salads

Credits:

Jane Esselstyn

Ingredients:

• 1 1/2 cup warm white beans
• 1/2 cup water (more or less)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp nutritional yeast
• 1/2 cup artichoke hearts (canned, without oil)
• 1 tsp lemon juice
• 1 cup raw spinach

Directions:

• Puree beans, water, and spices in a food processor or high powered blender
• Add artichoke hearts and lemon juice and pulse slightly until it reaches the desired texture
• Pour dip into a casserole dish
• Rip spinach into smaller pieces and mix into dip
• Bake for 20 minutes at 350° or until warm

Credits:

My Plant Based Family

Ingredients:

• 1/2 pound asparagus, trimmed
• 1-2 avocado, pitted and peeled
• 1/2 lime, juiced
• 2 cloves garlic, minced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, minced
• Salt and pepper

Optional:

• 1 Serrano Pepper (seeds and membranes removed for less spicy)
• 1 tomato, chopped

Directions:

• Steam asparagus over 1-inch of boiling water
• Cover until bright green/tender (about 3-5")_
• Remove from steamer and set aside to cool
• Once cool, cut into 1/2-inch pieces
• Purée the asparagus in a food processor/blender
• Add avocado, Serrano, lime juice, and garlic
• Pulse until guacamole is desired texture
• Stir in red onion, cilantro, and tomato
• Season with salt and pepper to taste

Notes:

• If you don't like asparagus, you can use peas
• Avocado is great but still high fat
• Adding greens is a great way to limit fat intake!

Ingredients:

• 2 Ib. small red, Yukon gold, purple, and/or sweet potatoes, cut into 1/4-inch-thick slices
• 1 tbsp. lemon juice
• 1 tsp. dried Italian seasoning, crushed
• 5/8 tsp. garlic powder, divided
• Sea slat and ground pepper to taste
• 3/4 cup hummus (purchased/oil free is fine!)
• 1/4 cup roasted red peppers, rinsed and drained
• 1/8 tsp. smoked paprika

Directions:

• Preheat oven to 400° F.
• Line two large baking sheets with parchment paper or silicone baking mats.
• Place potatoes in a single layer on prepared pans.
• Bake 5 minutes.
• In a small bowl stir together lemon juice, Italian seasoning, the 1/2 tsp. garlic powder, and 2 tbsp. water.
• Brush over potatoes.
• Bake 15 to 20 minutes more or until potatoes are tender, brushing with additional lemon juice mixture if potatoes look dry.
• Remove pan from oven; remove parchment.
• Preheat broiler.
• Turn potatoes over.
• Broil 4 to 6 inches from heat 4 to 5 minutes or until lightly crisp around edges
• Season with salt and black pepper.
• Meanwhile, in a blender or food processor combine the remaining ingredients.
• Cover and blend until smooth.
• Serve with potatoes for dipping

Credit:

Forks Over Knives

Ingredients:

• 1 can chickpeas (rinse but save the juice!)
• 1/4 - 1/2 cup aquafaba (chickpea juice)
• 1/4 lemon juice (fresh squeezed)
• 1/4 cup tahini (stir before measuring)
• 2 cloves fresh garlic
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Pinch sea salt

Directions:

• Drain chickpeas while saving juice
• This is called "aquafaba"
• Rinse chickpeas
• Add all ingredients + 1/4 cup of the aquafaba and process at high speed
• Blend until creamy, scraping down sides as needed in your blender or food processor
• Add additional liquid, salt or spices to taste and to get desired fluffy texture

Notes:

Want variety?  Blend in any of the following:

1. 3/4 cups roasted red peppers
2. 1 1/2 cups spinach and arugula
3. 3 tbs siracha, 1 tsp red pepper flakes
4. Handful cilantro, spinach, and lime juice
5. 3/4 cups cooked beets

Credits:

Ceara's Kitchen and My Own Flavors

Ingredients:

• 9 cups  sliced cucumbers (English)
• 1 cup onion (sliced)
• 1 cup green pepper (diced)
• 3/4 cup raw sugar
• 3 tbs sea salt
• 3 cups white vinegar
• 1 1/3 tsp each of Tumeric, Mustard seed & Celery seed
• Optional: red onion diced
• Fresh chives, parsley, thyme or anything in your garden or fridge!

Directions:

• Mix all ingredients in a glass bowl
• Soak overnight in a bowl (covered)
• Stir gently a few times while in the fridge
• Strain the juice 2X to get juice clear
• Straining helps remove loose seeds
• Pack into mason jars adding in clear juice
• Keep refrigerated

Notes:

• This recipe is very forgiving so have a little fun with it; sometimes I use red onion, an Italian gree pepper or garlic
• Make sure all cukes are covered in juice when packing into the jars to minimize bacteria

Credits:

Michelle Sitler-Gregory (my sister-in-law!)

Ingredients:

• 1 heaping cup packed dates (pitted)
• 1/4 cup maple syrup or agave nectar
• 1/4 cup salted natural PB or almond butter
• 1 cup roasted unsalted almonds (chopped)
• 1 1/2 cups GF rolled oats

Optional:

• Chocolate chips, dried fruit, nuts, banana chips, vanilla

Directions:

• Process dates in a food processor until small bits remain (about 1 min).
• It should form a "dough" like consistency.

Optional Step:

• Toast your oats (and almonds if raw) in a 350° F oven for 10-15 minutes or until slightly golden brown.
• Place oats, almonds and dates in a large mixing bowl - set aside.
• Warm maple syrup (or agave) and peanut butter in a small saucepan over low heat.
• Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
• Once thoroughly mixed, transfer to an 8x8 inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
• Press down firmly until uniformly flattened- I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
• Cover with parchment or plastic wrap.
• Firm up in fridge or freezer for 15-20 min.
• Remove bars from pan and chop into 10 even bars.
• Store in an airtight container for up to a few days.

Notes:

• Although not ideal, if your dates don't feel sticky and moist, you can soak them in water for 10 minutes then drain before processing.  This will help them blend better and hold the bars together better.  But ideally, you can find fresh, sticky moist dates.

Credits:

Minimalist Baker

Ingredients:

• 1 medium banana, mashed
• 1 (15-ounce) can pumpkin puree
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 cups whole oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup dairy-free chocolate chips

Directions:

• Preheat oven to 375°F.
• In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla.
• In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
• Transfer mixture to a large bowl and mix together gently until well combined.  Avoid over-mixing to prevent toughness in the final product.
• Fold in chocolate chips.
• Spoon batter into silicone muffin cups and bake for 20 minutes or until the muffins are lightly browned.
• Remove muffins from the oven and let cool for 5 minutes.
• Store muffins in an airtight container.

Notes:

If you don't like bananas, there is a version on my FB page that is GF and uses coconut oil.

Credits:

Forks Over Knives

Ingredients:

• 2 sweet potatoes, about 5 inches long
• Seasonings: Salt and pepper, paprika, garlic powder, thyme, rosemary

Directions:

• Preheat the oven to 450° F and line a large baking sheet with parchment paper.
• Wash and dry the sweet potatoes.
• Using a large knife, remove both ends of the potatoes, and thinly slice the sweet potatoes into round, potato chip-like rounds.
• Evenly spread the chips on the parchment lined baking sheet, and leave the chips plain or top with any desired toppings.
• Place in the preheated oven and bake 20-25 minutes until the edges begin to brown and curl up.  Then, remove the pan from the oven, flip each of the chips individually, and place back into the oven to continue baking until crispy and brown, about 20 minutes more.
• When the chips are finished baking, remove the tray from the oven and serve with hummus, guacamole, tahini, or plain!

Notes:

Use whichever seasoning you like

Credits:

Shalom Homestead

Ingredients:

• 1/4 cup white chia seeds
• 1 cup mashed banana
• 1/2 cup GF oat flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup maple syrup
• 1 tbs lemon juice
• 1/2 cup frozen wild blueberries

Directions:

• Preheat the oven to 375°F.
• Place the white chia seeds in the blender alone and blend them on high until finely ground.
• Add the mashed banana, oat flour, baking powder, sea salt, maple syrup, and lemon juice into the blender and blend until smoothly combined into batter.
• Pour the batter into a bowl and stir in the frozen wild blueberries.
• Line a mini muffin pan with 16 mini parchment baking cups and fill each with 1 heaping tablespoon of batter.
• Place the mini muffin pan into the oven and bake for 20 minutes until the tops of the muffins are turning golden brown and an inserted toothpick comes out clean.
• Remove the muffins from the oven and allow them to cool before eating.
• They will continue to firm up inside as they cool.

Notes:

These get gobbled up fast - I usually double the recipe!

Credits:

Anthony Williams/ Medical Medium

Ingredients:

• 3 cups low-sodium vegetable broth
• 2 cups unpeeled Yukon Gold potatoes
• 1 1/2 cups cauliflower florets
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp kosher or sea salt
• 1/2 tsp fresh ground pepper
• 1/8 tsp red pepper flakes
• 3 stems Swiss chard
• 10 ounces frozen peas
• 1 1/2 tbs freshly squeezed lemon juice
• 1 tsp fresh dill, chopped

Directions:

• Dice potatoes into small cubes
• Place broth, potatoes, cauliflower, broccoli, onion, garlic, salt, pepper, and red pepper flakes into slow cooker
• Cover and cook on LOW 2.5-3 hours
• Stir in Swiss chard stems, cover, and cook on LOW for 5 minutes
• Add Swiss chard leaves, peas, lemon juice, and dill to slow cooker
• Cover and cook on LOW 2-3 minutes until leaves wilt
• Serve or blend with immersion blender

Notes:

Instead of olive oil, I water sauté so I took that out of the ingredients and directions

Credits:

Patty Catalano - thekitchn.com

Ingredients:

• 2 medium cucumbers
• 1 medium onion
• 1 medium green pepper
• 1 clove garlic
• 1 medium avocado
• 1/4 bunch fresh flat parsley
• 1/4 bunch fresh cilantro
• 1 tsp salt
• 2 tbs lemon juice
• 1+ cup water

Directions:

• Remove cucumber ends
• Cut lengthwise and scrape seeds
• Chop into chunks
• Remove pepper seeds and cut into chunks
• Dice onions and peel garlic
• Process all these in food processor
• Pull leaves from parsley and cilantro
• Add these + avocado & puree until smooth
• Add water, lemon juice, and salt
• Taste and adjust with lemon juice and salt
• Chill and serve

Notes:

• This is a great warm-weather day soup
• If you are eating animal proteins on occasion, this tastes great with grilled scallops or cold chopped cocktail shrimp or lobster

Credits:

Budget Bytes (modified by eliminating oil)

Ingredients:

• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 2 celery stalks, sliced
• 1 Ib. shitake mushrooms
• 1 1/2 sea salt
• 1/4 tsp black pepper
• 1 tsp turmeric
• 12 cups water
• 4 heads baby bok choy
• 1/2 head kale
• optional: 1 tbs fresh ginger, grated
• optional: veg broth to sauté

Directions:

• Chop off bottom of bok choy
• Remove just the bottom of mushroom stems
• Separate remaining stems from tops
• Slice tops and remaining tops if necessary
• Water sauté onions 5 minutes (or broth0
• Add in garlic and cook 1 more minute
• Add in celery and mushrooms and sauté
• 10 min or until mushrooms wilted
• Add in spices and water; bring to boil
• Let simmer, covered for 1 hr or more
• Add bok choy and kale in last 10" to wilt
• Serve warm/ store up to a week

Notes:

I eliminated the 1 tbs coconut oil she used and suggest sautéing in water or broth

Credits:

The Healthy Maven

Ingredients:

• 2 pounds fresh asparagus, washed and tough ends removed
• 4 cups vegetable stock or broth
• 1 cup minced shallots or leeks (white only)
• 3 garlic cloves, finely minced
• 1 tbs dry white wine
• 1/2 teaspoon sea salt
• 1/4 cup coconut milk

Directions:

• Drop the tough ends of the asparagus into the simmering broth.
• While simmering, cut the buds from the asparagus spears to use as garnish
• Cut the remainder of the spear into 1-inch pieces.
• Water-sauté the onion and garlic together until they are transparent.
• Do not brown or caramelize the onions, let the onion flavor overpower the asparagus.
• Lift the tough ends of the asparagus from the broth using a slotted spoon and cool.
• Drop the asparagus buds into the broth and let them cook for 1 minute.
• Pull the buds out with a slotted spoon and spread them on a cool plate.
• The asparagus color should be bright green.
• Add the tender asparagus pieces and the wine to the stock and allow to simmer until the asparagus is tender.
• Add the onion-garlic mixture to the soup pot.
• Using an immersion blender, puree the soup.
• Add the cream and blend some more.
• Mix salt and pepper.  Taste and make necessary adjustments.
• Ladle the soup into warm cups or bowls and garnish with the asparagus buds.

Notes:

Store in refrigerator and to heat, warm slowly and carefully so the cream doesn't separate. 

Credits:

Anthony Williams / Medical Medium

Ingredients:

• 1/2 cup water for water-sauté
• 2 medium leeks (about 3-4 cups), thinly sliced (white and pale green parts only
• 2 large carrots (about 1 cup), diced
• 2 celery stalks (about 1 cup), diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano, rosemary or thyme or 2 teaspoons fresh chopped
• Pinch of red pepper flakes
• 6-7 cups low-sodium vegetable broth or combo of water and broth
• 2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
• 1 bunch kale, stem removed and julienned
• 2-3 lemons, juiced
• salt and fresh cracked pepper to taste
• chopped parsley, to serve

Directions:

Sauté

• In a large pot heat water over medium heat, add leeks, carrots and celery and sauté 5-7 min (leeks should be softened / wilted).
• Add garlic and herbs and red pepper flakes, sauté 1 minute more or until fragrant.

Boil and Simmer:

• Add liquids and beans, bring to a slight boil, add kale, turn down heat to low and cook until kale softens about 5 min.
• Add lemon juice, S&P to taste.
• Add extra water/broth as needed.
• Serve with a sprinkle of parsley and squeeze of lemon.

Credits:

The Simple Veganista

Ingredients:

• 8 cups Vegetable Stock
• 1/2 head of green cabbage
• 3 cans (14ox) diced tomatoes (ok to use only 1 if desired/or eliminate)
• 2 cups baby carrots
• 1/2 medium onion
• 3 cloves garlic
• 1 bag spinach
• Salt & Pepper to taste

Directions:

• Chop all ingredients.
• Sauté carrots and onion in with water or broth for several few minutes to soften.
• Combine remaining ingredients and let simmer.

Notes:

Don't let the name fool you.  Once people try this, it becomes a staple - not just for detox!

Ingredients:

• 3 cloves garlic
• 1 small yellow onion, diced
• 2 green bell peppers, diced
• 3 ribs celery, diced
• 3 small carrots, sliced
• 1/4 cup ancho chili powder*
• 1 tbsp cumin
• 1 tsp dried oregano
• 1/2 tsp Cayenne pepper (optional)
• 2  15 oz cans red kidney beans, drained
• 2  15 oz cans pinto beans, drained
• 2  28 oz cans crushed tomatoes
• 1 cup filtered water
• Salt and black pepper, to taste
• Optional Toppings: Green Onions, Nutritional Yeast, Vegan Sour Cream

Directions:

• Water (1/3 cu) sauté in pan med-high heat: onion, celery, and green pepper
• Cook until all the water evaporates, stirring occasionally approximately 10 minutes.
• Deglaze the pot with 1/4 cup more of water.
• Add the garlic, spices, and carrots to the pot, then sauté for a few minutes, adding a small splash of water if things start to stick.
• Finally, add the drained beans, crushed tomatoes, and 1 cup water to pot.
• Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes.
• Remove the lid from the pot and cook uncovered for 5-7 additional minutes.
• Stir occasionally, to make sure nothing sticks to the bottom of the pot.
• Serve warm, and top as desired.
• Leftovers can be stored in the fridge for up to 7 days, or in the freezer for up to one month.

Notes:

Your Chili powder should be pure Chili powder, not a Chili "blend" of various spices and salt. 

Credits:

My Bowl

Ingredients:

• 1 head of escarole (or 1 Ib.)
• 3 cloves garlic (minced)
• 1 tsp each dried oregano and thyme
• 4 cups vegetable broth
• 1 can cannellini beans or handful GF pasta
• S&P to taste.

Directions:

• Water sauté garlic in water or broth (15 sec).
• Add escarole and add a little liquid (2 min).
• Add remaining broth and beans or pasta.
• If using pasta, choose thin spaghetti and break into small 1-inch pieces
• If using pasta, then continue to simmer over low heat for 15 min to cook.

Notes:

Vegan parmesan is a nice touch for the top!

Credits:

Inspired by both my Mom's recipe and Giada's!

Ingredients:

• 1 onion (Chopped)
• 1 tsp crushed garlic
• Vegetable broth
• 4 large leeks (white and light green parts only, chopped)
• 1 tsp dried thyme
• 1 tsp coriander powder
• 6 yukon gold potatoes - peeled and chopped
• 2 bay leaves
• 4 cups vegetable stock/broth (extra to sauté)
• 1  14oz can coconut cream
• Sea Salt and black pepper (to taste)
• Fresh Chives (chopped)

Directions:

1. Add the chopped onion and leeks to a pot with the crushed garlic + a few tbs of broth and sauté until softened.  Add in the thyme, rosemary and coriander powder and sauté.
2. Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil.  Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked.
3. Remove from the heat and remove the bay leaves.
4. Then add in the coconut cream.
5. Blend the soup using an immersion blender for the easiest blending or, if you don't have an immersion blender, transfer in stages to a blender jug and blend until smooth.
6. Add sea salt and black pepper to taste.
7. Serve with fresh chopped chives.

Notes:

• I have used coconut milk when I didn't have cream.
• Immersion blenders are the best/ totally worth it!
• Be careful taking off lid of blender if you have to blend the soup while hot as pressure builds up!

Credits:

Loving It Vegan

Ingredients:

• 4 Ibs. Yukon gold potatoes

For the Cream Sauce:

• 1 1/2 cups raw cashews, soaked in hot water for 5 minutes
• 2 cups vegetable broth
• 2 cups unsweetened plant-based milk plant-based milk
• 1/2 cup nutritional yeast
• 1 1/2 tsp salt

For the Rest:

• 1 tbs olive oil
• 1 large onion, thinly sliced
• 4 large garlic cloves, minced
• Optional: vegan parmesan, fresh chives

Directions:

• Peel potatoes and slice them 1/8 in rounds. 
• Preheat the oven to 400° F and lightly grease a 9 x 13-inch baking dish.  Set aside.

Make the Cream Sauce:

• Drain the cashews and blend with cashews, vegetable broth, non-dairy milk, nutritional yeast, and salt
• Blend on high for a few minutes until smooth.
• Heat the olive oil in a large sauté pan over medium heat. 
• Add the sliced onion and sauté for 3-4 minutes, until translucent.
• Add the garlic to the pan and cook, stirring constantly for another minute.
• Turn off heat and set aside.
• Spread half of the sliced potatoes in the baking dish.
• Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce.
• Layer the rest of the potatoes, and then the rest of the sauce.
• Bake for 60 minutes, then check a few potatoes to make sure they are fork-tender and cooked through.
• If not, put back in the oven for 10-20 more minutes, until done.  The sauce should be bubbly and thick.
• Sprinkle vegan parmesan and chopped fresh chives on top, if desired, and serve.

Notes:

Try to slice your potatoes at similar levels of thickness; this will help them cook more evenly.

Credits:

Nora Cooks

Ingredients:

• 1 Ib. firm tofu and drained
• 1 medium-sized head of cauliflower
• 2 tablespoons sesame oil, divided
• 1 tablespoon minced ginger
• 3 cloves garlic, minced
• 2 carrots, diced (about 1cup)
• 1/2 cup peas, thawed if frozen
• 1/4 cup thinly sliced green onions
• 3 tablespoons cashews
• 3 tablespoons soy sauce (or Tamari for GF)
• sesame seeds, for garnish

Directions:

• Press and drain the tofu (either by wrapping the tofu in paper towels and placing it under a heavy object.
• Lightly crumble the tofu in a large bowl and set aside.
• Pulse cauliflower into florets to "rice" it or use frozen cauliflower rice which is so easy!
• Set aside
• In a large wok, heat the sesame oil over medium heat.
• Add the ginger and garlic and lightly stir fry for 30 seconds - 1 minute until just golden brown and fragrant.
• Add in the crumbled tofu and stir-fry for 5 minutes, stirring often, until tofu is golden in color and cooked through.
• Remove tofu from wok and add the remaining 1 tablespoon of sesame oil.
• Add in the carrots and sauté until tender, about 2 minutes.  Stir the peas, and cauliflower "rice" into the wok, mixing the ingredients thoroughly.
• Cook, stirring often, until the cauliflower is tender, 5 to 8 minutes.  Stir in the cooked tofu, green onions, cashews, and soy sauce.
• Garnish with sesame seeds, if desired.

Notes:

I typically use no oil but this is too good and uses just a little bit :)

Credits:

Delish Knowledge

Ingredients:

• 2 potatoes
• 2 carrots
• 1 zucchini
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp paprika

Directions:

• Steam potatoes and carrots in the basket, cover, and steam for 10-15 min, until tender.
• Remove from heat and cool completely, then grate all and set aside in a bowl.
• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Grate the zucchini and place it in a muslin cloth or nut milk bag to squeeze out all the water.
• Make sure that the zucchini is very dry; otherwise, it will take the patties longer to crisp up in the oven.
• Add it to the mixing bowl with garlic powder, onion powder, dried oregano, and paprika and mix until combined.
• Form the mixture into about 8 patties and place them on the baking sheet.
• Place in the oven and cook for 45 to 60 minutes, until browned and crispy, flipping them halfway through.
• Allow the patties to cool for 10 to 15 minutes before eating so they firm up.

Notes:

Makes 8 patties

Credits:

Anthony Williams/ Medical Medium

Ingredients:

• 1 avocado ripe
• 1 clove garlic
• 1/2 cup fresh basil leaves
• 1 tbs lemon juice
• 2 tbs broth
• Water as needed
• Salt and pepper to taste
• 2-3 zucchinis spiralized or cut into 1/4 inch wide strips

Directions:

Sauce:

• In a food processor, blend avocado, garlic, basil leaves, and lemon juice until smooth, then mix in a little broth.
• Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency.
• Season with S&P, to taste.

Zucchini Noodles:

• Sauté zoodles with a splash of olive oil or broth over medium/high heat until slightly soft and bright green, 3 to 5 minutes.
• Drain excess water.

Serve:

• Toss zoodles with sauce

Credits:

Live Eat Learn

Ingredients:

• Cornmeal, for dusting
• 1 DOUGH BALL (see vegan dough recipe or use cauliflower or your fav crust)
• 6 baby potatoes, quartered
• 8 Brussels sprouts, quartered
• 1 medium carrot, chopped
• 1 medium shallot, chopped
• 1 tablespoon red wine vinegar
• Salt and Pepper to taste
• 1/3 cup balsamic vinegar
• 1 cup cannellini beans, rinsed and drained
• 1 tsp sage fresh or 1/4 tsp. dried sage
• 2 cups fresh microgreens

Directions:

• Preheat oven to 400°F. Lightly sprinkle a large baking sheet with cornmeal.
• Divide dough into four portions. On a lightly floured surface, roll portions into 7-8 inch circles or 10x5 inch ovals. 
• Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set (flatbreads may puff). Let cool.
• Preheat oven to 425°F.  Line a 15x10-inch baking pan with foil.
• Arrange potatoes, Brussels sprouts, carrot, and shallot in a prepared baking pan.  Sprinkle with red wine vinegar and season with salt and pepper.  Roast about 20 minutes or until tender and lightly browned.
• Meanwhile, for the balsamic glaze, in a small saucepan bring balsamic vinegar to boiling; reduce heat. Simmer, uncovered, about 6 minutes or until mixture has reduced to about 1 1/2 Tbsp. and thickened to a syrup consistency (you can also buy a glaze!).
• In a bowl, mash beans with a fork and stir in sage and 2 tsp. water.  Spread on flatbreads.  Top with roasted vegetables.  Remove foil from baking sheet; transfer flatbreads to the baking sheet. Bake 5 minutes to heat through.
• Drizzle flatbreads with balsamic glaze and top with microgreens.

Notes:

See recipe for roasted veggies - I do it much easier than this recipe, but sometimes it's nice to get inspiration.

Credits:

Forks Over Knives

Ingredients:

• 1 3/4 to 2 cups white whole wheat flour or GF flour
• 1 1/2 teaspoons fast-rising active dry yeast
• 3/4 teaspoon pure cane sugar
• 1/4 teaspoon sea salt

Directions:

• In a medium bowl stir together 1 3/4 cups of the flour, the yeast, sugar, and salt. Stir in 1 cup warm water (120°F to 130°F) until combined.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/4 cup flour to make a dough that is smooth and elastic (2 to 3 minutes). Cover and let rest 10 minutes. Use as directed in recipes. To make ahead, cover and chill up to 4 hours.

Credits:

Forks Over Knives

Ingredients:

• 2 cups mashed sweet potato (~2 large)
• Olive oil (for cooking sweet potato)
• 1-1 1/2 cups cooked brown rice
• 1 cup cooked salted black beans
• 1/2 cup finely diced green onion
• 1/2 cup walnut meal
• 2 1/2 tsp smoked paprika
• 1/4 tsp chipotle powder (optional)
• 1 Tbsp brown sugar (optional)

For Serving (optional)

• Sliced avocado
• Sprouts, lettuce or parsley
• Sliced onion

Directions:

• Preheat oven to 400°F and cut sweet potatoes in half
• Rub with olive oil and place face down on a foil-lined baking sheet
• Bake sweet potatoes until soft and tender to the touch- about 30 minutes - set aside.
• Reduce oven heat to 375°F.
• While potatoes are baking, cook rice
• Add black beans to a mixing bowl and mash half of them for texture.
• Then add sweet potato and lightly mash, then 1 cup rice, green onion, nut meal and spices.
• Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
• Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
• Fill the lined measuring cup with sweet potato mixture.
• Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash.
• The thinner you press them, the faster they'll cook, but no need to go too far. Just a gentle press will do.
• Bake burgers for a total 30-45 min, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference. I went for around the 35-min mark.
• Serve on slider buns (double stack for more bulk) or atop a salad with sliced avocado, red onion, greens, and ketchup or salsa.
• Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.

Freezing Instructions:

• Par-bake for ~20 minutes, let cool, and then carefully layer between pieces of parchment paper and enclosed in a freezer bag or container with a secure lid.
• Reheat them from frozen at 375°F for about 20-30 minutes or until desired firmness.

Credits:

Minimalist Baker

Ingredients:

• 2 Portobello mushrooms cleaned
• 2 garlic cloves minced
• 2 roma tomatoes seeded and diced
• 1 small zucchini finely chopped
• 2 tablespoon parsley chopped, divided
• 4 tablespoons GF breadcrumbs, divided
• 1/2 yellow onion finely diced
• Salt and pepper
• Spray EVOO

Directions:

• Cut the stem out of the mushroom caps
• Using a spoon scoop the gills out of the underside of the cap gently not breaking the mushroom cap.
• Turn cap over, spray a tiny bit of EVOO on the top of the mushroom cap.
• Sprinkle a pinch of S&P over the oil.
• Set upside down on a foil covered baking sheet with the cleaned inside portion up.
• Water sauté zucchini, onion, garlic and tomato.
• Cook on med low heat 4 min until onions soft.
• Take off heat.
• Add breadcrumbs and parsley.
• Mix well. Divide mixture in half.
• Stuff each mushroom cap with half of the veggie mixture.
• Bake for 30 minutes in 400° oven uncovered.

Notes:

Serves 2

Credits:

Gluten Sugar Dairy Free Lifestyle

Ingredients:

• 1/2 cup lentils, cooked according to package directions (about 1 cup cooked)
• 1 cup onion, diced
• 1 tbsp jalapeño, minced
• 1 cup mushrooms, chopped small
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 cup raw, unsalted walnuts, chopped
• 1/2 tsp Kosher salt
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin

Vessel Options

• Lettuce wraps
• Organic corn torillas or shells
• Atop salad greens

Potential Toppings

• Lettuce (shredded)
• Tomato (diced) or Fresh Salsa
• Black Olives (sliced)
• White or Red Onion (diced)
• Cilantro (fresh)
• Avocado or Guacamole (fresh)
• Sweet Potato
• Corn or Grilled Corn
• Black Beans
• Refried Beans
• Roasted Veggies (onion, peppers)

Directions

• Cook Lentils according to package directions in salted water
• When finished cooking, set aside
• Water sauté the onion and jalapeño and cook for 5-6 minutes, until softened
• Add the mushrooms and cook, stirring a few times, until softened (about 5-8 minutes)
• Add the cooked lentils, cilantro, lime juice, walnuts, salt, chili powder, and paprika
• Stir to combine thoroughly.  Cook for 15 minutes over medium-low heat, stirring several times

Make a taco or taco salad bar with all the fixins' to allow people make-your-own

Notes

• Use only your favorite toppings - these are all just suggestions!
• No time for the lentil filling?  Consider just using refried beans and black beans mixed with some cumin and heated for the base

Credits

Inspired by One Green Planet

Photo Credit

FOK

Ingredients:

• 1/2 Onion
• 2 cloves of garlic
• 1 tbsp flax seeds + 3 tbsp water
• 9 oz tempeh
• 1/4 cup parsley (a handful)
• 1/2 cup almond meal
• 1/4 cup chickpea flour
• 1/2 cup GF breadcrumbs
• 1 tbsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp tomato sauce
• EVOO (just a spray)

Directions:

• Cook the onion and the garlic (finely chopped) in saucepan with water or broth over medium heat until golden brown.
• Blend the flax seeds and the water in a blender.  Set aside.
• Add the tempeh to the food processor and pulse to break down.
• Add the cooked onion and garlic, flax seeds mixture, parsley, almond meal, chickpea flour, breadcrumbs, oregano, garlic and onion powder and tomato sauce and mix again.
• When the dough is ready, make balls with your hands.
• Cook the meatballs in a saucepan with a spray of extra virgin olive oil over medium high heat until golden brown or bake at 350.

Notes:

I'm Italian - so the though of having a vegan meatball goes against my DNA - but I have this recipe here so that I have a healthier option, then, on occasion, I will make Mama Zito's traditional meatballs......

Credits:

Simple Vegan Blog

Ingredients:

• 1 cup dry forbidden black rice (yields 3 cups)
• 1 3/4 cup water or broth + extra to sauté 
• Salt
• 1 cup red onion diced
• 3-4 cloves garlic minced
• 1 tsp ginger grated
• 1 - 15oz can black beans drained and rinsed 
• 2 tsp cumin
• 1/8 - 1/4 tsp cayenne pepper
• 1/2 lime zest and juice
• 1/2 cup dried mango chopped (or try with fresh mango if preferred)
• 1/2 cup cilantro chopped 
• 1-2 scallions sliced

Directions:

• Add rice, water/broth, and salt to a saucepan and bring to a boil.  Reduce to simmer and cook until rice is tender about 30 minutes.
• Meanwhile, in a large skillet or saucepan over medium-high heat with broth, add onion and cook until translucent, about 5 minutes.  reduce heat to medium and add garlic, ginger, beans, cumin, cayenne, and lime.  Cook until warmed, 4-5 minutes.
• Reduce heat to low and add cooked rice, mango, cilantro, and scallions.   Stir until mixed, remove from heat, and serve.

Notes:

I sauté without oil so substituted broth in the recipe.  You can use any rice you have on hand and add more greens!!

Credits:

Grateful Grazer

Ingredients:

• 1 onion, chopped
• 1 small head of garlic, all cloves chopped or pressed
• 8 oz mushrooms, sliced
• 1 head broccoli, chopped
• 2 carrots, chopped
• 2 red bell peppers, seeded and chopped
• 1 can corn, rinsed and drained
• 1 package firm tofu
• 1/2 tsp cayenne pepper
• 1 tsp oregano
• 1 tsp basil
• 1 tsp rosemary
• 2 jars of pasta sauce (no oil)
• 2 boxes whole grain lasagna noodles (or GF)
• 16 oz frozen spinach, thawed and drained
• 2 sweet potatoes, cooked and mashed
• 6 Roma tomatoes, sliced thin
• 1 cup raw cashews, ground

Directions:

• Preheat oven to 400 °F.
• Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
• Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
• Remove them to a large bowl with a slotted spoon.  Reserve the mushroom liquid in the pan.
• Sauté the broccoli and carrots for 5 minutes and add the mushroom bowl.
• Sauté the peppers and corn until just beginning to soften.  Add them to the vegetable bowl.
• Drain the tofu by wrapping in paper towels.  Break it up directly in the towel and mix it into the vegetable bowl.
• Add spices to the vegetable bowl and combine.
• Cover the bottom of a 9x13 inch casserole with a layer of sauce.  Add a layer of noodles.  Cover the noodles with sauce.  This way the noodles cook in the oven, saving time and energy.
• Spread the vegetable mixture over the sauced noodles.  Cover with a layer of noodles and another dressing of sauce.
• Add the spinach to the second layer of sauced noodles.  Cover the spinach with the mashed sweet potatoes.  Add another layer of sauce, the final layer of noodles, and a last topping of sauce.
• Cover the lasagna with thinly sliced Roma tomatoes.
• Cover with foil and bake in the oven for 45 minutes.
• Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes.  Let sit for 15 minutes before serving.

Credits:

Rip Esselstyn (Engine 2 Cookbook)

Ingredients:

• 1 large avocado, peeled and pitted
• 1/4 cup culinary coconut milk
• 1 lime, juiced and zested
• 2-3 tablespoons raw honey
• Pinch sea salt
• 1 cup granola of choice

Directions:

• Place all of the ingredients in a blender except the granola and blend until smooth.
• To serve, place 1/4 cup granola in a cup and top with 1/4 cup key lime pie mousse.
• Repeat the granola and mousse layers once more.

Notes:

Use extra coconut milk as needed.

Credits:

Food Babe Kitchen

Ingredients:

• 3/4 cup of white cannellini beans, drained and rinsed well and patted dry
• 3/4 cup + 3 tsp pure maple syrup
• 1/4 cup + 2 tbsp applesauce (unsweetened)
• 1 1/2 tsp baking powder
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 3/4 cup unsweetened cocoa powder
• 1 cup superfine oat flour (Bob's Red Mill)
• Optional: 1 tsp dried espresso powder 
• 6 tbsp dairy-free chocolate chips

Directions:

• Preheat an oven to 350°F.
• Lightly spray an 8x8 metal square pan with nonstick spray.
• Add the beans, syrup, applesauce, baking powder, vanilla & salt/blend for a minute.
• Scrape the top and sides and then add the cocoa powder and oat flour
• Process 3 min scraping down the sides
• Walk away and let it run until completely smooth and thick like nut butter.
• Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don't blend them.
• Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade.
• I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan.  Dampen the spatula with water to help if necessary, as it will be thick and sticky.
• Sprinkle extra chocolate chips all over the top and make sure to gently press them into the batter.
• Bake for 25-30 min until they are slightly puffed up and the top is firm.
• They will seem a bit undercooked at removal but will continue cooking and firm up as they cool.
• Let them cool at least 20 minutes before slicing them.
• Once they are completely cooled, cover the pan tightly with foil and keep stored at room temperature or transfer to a sealed container.

Notes:

• Espresso powder gives it a richer taste.
• It may seem like a lot of syrup, but it's necessary for them not to be bitter.
• They will stay moist for a few days stored.

Credits:

The Vegan 8

Ingredients:

Filling:

• 4 red apples, chopped
• 1 tsp cinnamon
• 2 tbsp lemon juice
• 1/2 tsp lemon zest

Topping:

• 1 1/2 cup GF rolled oats
• 1 cup chopped pecans or walnuts
• 1/2 cup shredded coconut
• 1 tsp cinnamon
• 1/2 tsp ground ginger (optional)
• 1/4 tsp ground nutmeg
• 1/3 cup maple syrup
• 1/2 cup coconut oil

Directions:

• Preheat oven to 325°F.
• Place the diced apples in an 11x7 baking dish (or similar)
• Add the cinnamon, lemon juice, and zest and mix well.
• In a medium-sized bowl, combine the oats, pecans, coconut, cinnamon, ginger, nutmeg, maple syrup, and coconut oil.
• Mix well, then place on top of the diced apples
• Place in the oven and bake for 40-45 minutes, until the top is browned and apples cooked.
• Let sit for 10 minutes at room temperature before serving.

Notes:

Serves 6-8

Credits:

Anthony Williams/ Medical Medium

Ingredients:

• 1 cup organic raw nut butter
• 1 cup vegan chocolate chips
• 1 1/2 cup rolled oats
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Directions:

• Add all ingredients together in a large bowl
• Add in the wet ingredients
• Mix with hands and roll into bite-sized balls
• Store in the fridge or freezer

Notes:

This will save you off the Reeses!

* Be wary of the fat content!

Credits:

Photo Credit: Fit Foodie Finds

Ingredients:

• 1 cup frozen blueberries
• 2 med frozen ripe bananas

Optional Toppings:

• Granola
• Mini chocolate chips
• Shredded coconut

Directions:

• Process blueberries and bananas until creamy, scraping down the edges as needed.
• Soft serve = eat as is. 
• Regular ice cream = transfer to a small container or loaf pan lined with parchment paper and freeze for 1-2 hours.
• The longer you freeze, the harder it will get, so just know you may have to thaw it out a bit before you're able to scoop.
• Scoop into two bowls, add your favorite toppings and enjoy.

Notes:

Use any berry you like!

Credits: 

Ambitious Kitchen

Ingredients:

• 3 frozen bananas
• 1 1/2 tbs peanut powder (or powder)
• 1 1/2 tbs unsweetened coca powder
• 1/4 cup of plant-based milk

Directions:

• Add all of the ingredients into the food processor.  Add a little milk at a time.
• Scrape down in between
• Process on medium-high speed 1 min.

Notes:

Freeze for a firmer texture

Credits:

Plant Based Gabriel

Ingredients:

• 8 blackberries
• 3 fresh basil leaves
• 20 oz lime sparkling water (or plain)
• 3 tbsp granulated sugar or monk fruit

Directions:

• Crush the blackberries, basil, and granulated sugar until a jelly-like paste is formed to make a blackberry basil syrup.
• Over a small bowl or container, strain the syrup through a nut milk bag or cheesecloth making sure no seeds fall through.
• Divide the syrup into the bottom of 2 glasses.
• Add 8-10 ox sparkling water or of choice and give it a quick stir to incorporate syrup.
• Add ice and garnish with fresh blackberries and basil.

Credits:

Thyme and Joy

Ingredients:

• 1 whole lime
• 1 whole lemon
• 1 handful fresh mint
• 2 cups sparkling water or seltzer 
• 3 tsp honey or agave

Directions:

• Fill 2 8oz glasses with crushed ice and add 1 1/2 tsp of honey or agave nectar to the ice.
• Cut your lemon and limes in half.
• Use the juice of half the lemon and half the lime in each glass.
• Once you have added your lemon and lime juice, add in your fresh mint and a couple of lemon and lime slices.
• Once you have your lemon and lime juices, add in fresh or sparkling water or seltzer to fill the rest of the glass.
• Use a spoon and stir the mocktail until the honey or nectar is combined

Notes:

Makes 2 drinks

Credits:

Healthy Little Peach

Ingredients:

• Ice
• 2oz citrus vodka
• 1 splash club soda or lime seltzer
• 1 splash cranberry juice, low sugar
• 1 wedge fresh lime

Directions:

• Add ice to a cocktail shaker and then liquid ingredients.
• Shake well.
• Strain into a chilled martini glass with more ice.
• Garnish with a lime wedge.

Notes:

Ok to add a tbs of Cointreau or triple sec if you want it more authentic

Credits:

Robyns World

Ingredients:

For 2 Drinks

• 2 oz silver tequila
• 2 oz freshly squeezed lime juice
• 1.5 oz Cointreau
• 1 oz light agave nectar
• Ice
• Coarse sea salt
• Lime wedges

For a pitcher (8-10 drinks):

• 2 cups silver tequila
• 2 cups freshly squeezed lime juice
• 1.5 cups Cointreau
• 1 cup light agave nectar

Directions:

• Use a lime wedge to wet the rims of 2 glasses and dip in salt (optional).
• Fill glasses with ice.
• Add tequila, lime juice, Cointreau and agave nectar to a shaker filled with ice.
• Shake vigorously and strain into ice-filled glasses.
• To make a pitcher, simply stir all of the ingredients in a pitcher (with no ice) and refrigerate until ready to serve.

Credits:

Me - the tequila lover

Ingredients:

• 1.5 oz Bacardi Rum
• 12 fresh spearmint leaves
• 1/2 lime
• 7 ounces lime seltzer
• 2 tbsp monk fruit or agave

Directions:

• In a tall glass, muddle the mint, monk fruit, and lime juice.
• Add crushed ice.
• Add rum, seltzer, and stir well.
• Garnish with a lime wedge and sprig of mint.
• Serve with a straw.

Credits:

Inspired by my love for mojitos!

Ingredients:

• 4 cups watermelon, chunks (seedless)
• 1 tbs lime juice
• 4 mint leaves
• Sparkling water or seltzer
• Ice, crushed or cubes
• Lime slices for garnish

Directions:

• In a blender, process the watermelon chunks, lime juice, and mint leaves until smooth.
• Strain the watermelon mixture, if desired.
• Fill your glasses with ice.
• Pour the watermelon mixture over the ice to fill each glass 3/4 of the way to the top.
• Top each glass with sparkling water, garnish with lime slices.

Credits:

Veggies Save The Day