Sunday Morning Banana Pancake {Issue 1}

1

Sunday Morning Banana PancakesSunday Morning Banana PancakesSunday Morning Banana PancakesSunday Morning Banana PancakesA recipe collection/ 2014

2

Sunday Morning Banana PancakesPhotography & words by Heather Poire

4

Table of ContentsTable of ContentsTable of ContentsTable of Contents

Wild Blueberry TurnoversWild Blueberry TurnoversWild Blueberry TurnoversWild Blueberry Turnovers……………………………………………………6666

FarinaFarinaFarinaFarina………………………………………………………………………………………………………….7.7.7.7

Thai inspired coconut soupThai inspired coconut soupThai inspired coconut soupThai inspired coconut soup…………………………………………..8/9..8/9..8/9..8/9

Acorn squash stuffingAcorn squash stuffingAcorn squash stuffingAcorn squash stuffing……………………………………………………..10/11..10/11..10/11..10/11

Sweet & sour spring rollsSweet & sour spring rollsSweet & sour spring rollsSweet & sour spring rolls…………………………………………..12/13..12/13..12/13..12/13

Coconut chocolate chip banana breadCoconut chocolate chip banana breadCoconut chocolate chip banana breadCoconut chocolate chip banana bread…………..14/15..14/15..14/15..14/15

Raspberry lime chili sea saltRaspberry lime chili sea saltRaspberry lime chili sea saltRaspberry lime chili sea salt………………………………....16....16....16....16----19191919

Fall harvest salad ~ tempeh croutonsFall harvest salad ~ tempeh croutonsFall harvest salad ~ tempeh croutonsFall harvest salad ~ tempeh croutons…………..20/21..20/21..20/21..20/21

Cranberry ginger pull apart breadCranberry ginger pull apart breadCranberry ginger pull apart breadCranberry ginger pull apart bread…………………….22.22.22.22----24242424

Roasted garlicky carrot soupRoasted garlicky carrot soupRoasted garlicky carrot soupRoasted garlicky carrot soup………………………………………….25.25.25.25----27272727

Pumpkin Farro Field Roast stewPumpkin Farro Field Roast stewPumpkin Farro Field Roast stewPumpkin Farro Field Roast stew………………………………………….28.28.28.28----30303030

5

Table of ContentsTable of ContentsTable of ContentsTable of Contents continuedcontinuedcontinuedcontinued……………………

Multi seeded baguetteMulti seeded baguetteMulti seeded baguetteMulti seeded baguette………………………………………………………………31313131----33333333

Summer SammieSummer SammieSummer SammieSummer Sammie…………………………………………………………………………………….34.34.34.34----36363636

Shallot balsamic tomato soupShallot balsamic tomato soupShallot balsamic tomato soupShallot balsamic tomato soup…………………………………………..37..37..37..37

Breakfast SammieBreakfast SammieBreakfast SammieBreakfast Sammie……………………………………………………………………………………..38..38..38..38

Pesto 2 ways!Pesto 2 ways!Pesto 2 ways!Pesto 2 ways!…………………………………………..39..39..39..39----41414141

Sourdough Blueberry WafflesSourdough Blueberry WafflesSourdough Blueberry WafflesSourdough Blueberry Waffles…………………………………………..42/43..42/43..42/43..42/43

Peanut Butter Chocolate ParfaitsPeanut Butter Chocolate ParfaitsPeanut Butter Chocolate ParfaitsPeanut Butter Chocolate Parfaits……………………..44/45..44/45..44/45..44/45

Charred Rainbow Beet SaladCharred Rainbow Beet SaladCharred Rainbow Beet SaladCharred Rainbow Beet Salad………………………………………….46/47.46/47.46/47.46/47

Peanut Butter Banana Chocolate GranolaPeanut Butter Banana Chocolate GranolaPeanut Butter Banana Chocolate GranolaPeanut Butter Banana Chocolate Granola………….48/49.48/49.48/49.48/49

Pumpkin Black bean SoupPumpkin Black bean SoupPumpkin Black bean SoupPumpkin Black bean Soup…………………………………………………….50/51.50/51.50/51.50/51

Life in the Day: Food Diary + CookiesLife in the Day: Food Diary + CookiesLife in the Day: Food Diary + CookiesLife in the Day: Food Diary + Cookies…………………….52.52.52.52----54545454

6

Warm blueberry turnoversmaple miso drizzle

maple miso drizzle

Makes 6 turnovers ~ easily doubledyou will need:

1 sheet frozen puff pastry thawed (Pepperidge Farm Puff Pastry Sheets are vegan)6 tbsp blueberry jam

slivered almondsflour to dust work surface

for the drizzle1/2 cup powdered sugar

1/2 tsp white miso1 tsp maple syrup2 - 3 tsp almond milk (start with 1 tbsp and increase as necessary)

assembly:

pre heat oven to 425*Lightly flour a piece of parchment paper cut to the size of your

rimmed baking sheet and rolling pin (very light dusting).

Unfold your puff pastry sheet onto floured parchment. Using a pizza cutter or sharp knife cut pastry sheet into 6

equal squares

Roll each square until it will easily fold onto itself into a triangle shape, careful not to roll out too thin.

Place 1 tbsp of jam onto one half of the triangle, repeat until all halves are filled with jam. Working

with one pastry at a time, flip the non jam side onto the jam filled half. Working around the triangle, seal the edges by crimping the bottom seam up onto the top seam until fully sealed (sides will puff up and some jam will spill out over the side while baking) -

repeat until all triangles are formed and sealed.

Transfer parchment paper to a large rimmed baking sheet; bake for 10-15 minutes or until pastry is golden brown and puffy.

Remove from oven and allow to slightly cool. While turnovers are cooling, combine all drizzle ingredients in a small bowl and whisk until smooth and thick.

Drizzle the turnover with the maple miso drizzle and sprinkle with slivered almonds.

7

Farinamakes 2 servings

you will need: 2 1/2 cups almond milk + extra milk if desired

2 tsp Cinnamon1/2 cup farina

toppingsCinnamon

Maple syrupVegan Dark Chocolate

1 tbsp Maple Cinnamon Nut butter

assembly:In a medium sauce pot, bring almond milk (or other non dairy milk) and cinnamon to a boil- reduce heat to medium low and slowly whisk in a 1/2 cup of farina. Continue whisking over medium low heat until farina

thickens- about 1-2 minutes.Transfer farina to serving bowls- top with additional milk if desired and maple syrup along with your topping

of choice.

8

Thai inspired coconut Thai inspired coconut Thai inspired coconut Thai inspired coconut quinoa soupquinoa soupquinoa soupquinoa soup

9

One of the best ways to add color to your winter plate is by wayOne of the best ways to add color to your winter plate is by wayOne of the best ways to add color to your winter plate is by wayOne of the best ways to add color to your winter plate is by way of bright of bright of bright of bright

red/purple cabbage, orange carrots and dried chilies.red/purple cabbage, orange carrots and dried chilies.red/purple cabbage, orange carrots and dried chilies.red/purple cabbage, orange carrots and dried chilies.

Serves 5-6 people

You will need:You will need:You will need:You will need:

For the seasoning paste:

1” piece of ginger peeled & finely grated

1 tsp Turmeric

2 tsp Curry Powder

1 tsp Kosher Salt

Dried Chili Pepper to taste (optional)

1 tbsp Olive Oil

For the Soup:

7oz Extra Firm Tofu cut into small cubes

½ tsp olive oil

2 medium Carrots, scrubbed and cut into half circles

1½ cups shredded Red Cabbage

2 cans light coconut Milk (13.5oz) + 1 can of Water

½ cup red or white Quinoa, rinsed well

4 cups Baby Spinach

Fresh Lime Juice from 1 limeGarnish with fresh Sweet Basil

Assembly:Assembly:Assembly:Assembly:

To make the seasoning paste:

In a small bowl combine all ingredients and mash/stir well with the back of a spoon until well combined.

In a Medium Soup Pot heat ½ tsp oil over medium heat– add tofu and seasoning paste stir/cook until spices are fragrant and tofu begins to slightly brown; about 3 minutes. Add Carrots

and cook an additional 2 minutes.

Add to the soup pot Coconut Milk, water, red cabbage & quinoa-increase heat and bring to a boil. Reduce heat and simmer for 10-12 minutes. Add baby spinach & fresh lime juice to

the pot, turn off the heat and allow the spinach to wilt on its own until vibrant in color.

Ladle into bowls and top with freshly torn basil.

Like most soups, this one gets better each day. Soup can be refrigerated up to 1 week. Simply reheat on the stove top or

in the microwave

11

Acorn Squash StuffingAcorn Squash StuffingAcorn Squash StuffingAcorn Squash Stuffingmakes 6 makes 6 makes 6 makes 6 ---- 8 servings8 servings8 servings8 servings

you will need:you will need:you will need:you will need:1/2 cup tri color quinoa, rinsed well + 1 cup water1/2 cup tri color quinoa, rinsed well + 1 cup water1/2 cup tri color quinoa, rinsed well + 1 cup water1/2 cup tri color quinoa, rinsed well + 1 cup water

1 medium acorn squash, peeled with seeds discarded1 medium acorn squash, peeled with seeds discarded1 medium acorn squash, peeled with seeds discarded1 medium acorn squash, peeled with seeds discarded

1 large bunch Kale, leaves removed from stems1 large bunch Kale, leaves removed from stems1 large bunch Kale, leaves removed from stems1 large bunch Kale, leaves removed from stems

{ I used Ragged Jack Kale aka Red Russian Kale}{ I used Ragged Jack Kale aka Red Russian Kale}{ I used Ragged Jack Kale aka Red Russian Kale}{ I used Ragged Jack Kale aka Red Russian Kale}1 dried red chili pepper or 1/2 tsp red chili flakes1 dried red chili pepper or 1/2 tsp red chili flakes1 dried red chili pepper or 1/2 tsp red chili flakes1 dried red chili pepper or 1/2 tsp red chili flakes

1 cup adzuki beans 1 cup adzuki beans 1 cup adzuki beans 1 cup adzuki beans cookedcookedcookedcooked1/4 cup pepitas1/4 cup pepitas1/4 cup pepitas1/4 cup pepitas

1/4 cup pure maple syrup1/4 cup pure maple syrup1/4 cup pure maple syrup1/4 cup pure maple syrup

1 tsp salt 1 tsp salt 1 tsp salt 1 tsp salt

Parsley & pepitas for garnishing Parsley & pepitas for garnishing Parsley & pepitas for garnishing Parsley & pepitas for garnishing

assembly: assembly: assembly: assembly: pre heat oven to 400*pre heat oven to 400*pre heat oven to 400*pre heat oven to 400*

using a food processorusing a food processorusing a food processorusing a food processorBring 1 cup of water to a boil in a medium sauce pan, add rinsedBring 1 cup of water to a boil in a medium sauce pan, add rinsedBring 1 cup of water to a boil in a medium sauce pan, add rinsedBring 1 cup of water to a boil in a medium sauce pan, add rinsed quinoa, cover and simmer for 10 minutes. Turn off the heat and quinoa, cover and simmer for 10 minutes. Turn off the heat and quinoa, cover and simmer for 10 minutes. Turn off the heat and quinoa, cover and simmer for 10 minutes. Turn off the heat and allow quinoa to sit for an additional 5 minutes.. With your foodallow quinoa to sit for an additional 5 minutes.. With your foodallow quinoa to sit for an additional 5 minutes.. With your foodallow quinoa to sit for an additional 5 minutes.. With your food processor fitted with the grater plate, shred the acorn squash.processor fitted with the grater plate, shred the acorn squash.processor fitted with the grater plate, shred the acorn squash.processor fitted with the grater plate, shred the acorn squash.

Shred kale through the processor. Shred kale through the processor. Shred kale through the processor. Shred kale through the processor.

Transfer contents of the food processor to a large bowl. Return Transfer contents of the food processor to a large bowl. Return Transfer contents of the food processor to a large bowl. Return Transfer contents of the food processor to a large bowl. Return half of the mixture to the processor along with the whole dried half of the mixture to the processor along with the whole dried half of the mixture to the processor along with the whole dried half of the mixture to the processor along with the whole dried red red red red

chili, adzuki beans & pepitas, pulse a few times until mixture cchili, adzuki beans & pepitas, pulse a few times until mixture cchili, adzuki beans & pepitas, pulse a few times until mixture cchili, adzuki beans & pepitas, pulse a few times until mixture comes together, but not overly processed. Return contents to the omes together, but not overly processed. Return contents to the omes together, but not overly processed. Return contents to the omes together, but not overly processed. Return contents to the large large large large

bowl.bowl.bowl.bowl.

Mix in cooked quinoa, maple syrup and salt. Transfer stuffing toMix in cooked quinoa, maple syrup and salt. Transfer stuffing toMix in cooked quinoa, maple syrup and salt. Transfer stuffing toMix in cooked quinoa, maple syrup and salt. Transfer stuffing to a small baking dish, bake for 20a small baking dish, bake for 20a small baking dish, bake for 20a small baking dish, bake for 20----25 minutes. Remove from oven and 25 minutes. Remove from oven and 25 minutes. Remove from oven and 25 minutes. Remove from oven and

garnish with parsley and additional pepitas.garnish with parsley and additional pepitas.garnish with parsley and additional pepitas.garnish with parsley and additional pepitas.

Preparing by handPreparing by handPreparing by handPreparing by handBring 1 cup of water to a boil in a medium sauce pan, add rinsedBring 1 cup of water to a boil in a medium sauce pan, add rinsedBring 1 cup of water to a boil in a medium sauce pan, add rinsedBring 1 cup of water to a boil in a medium sauce pan, add rinsed quinoa, cover and simmer for 10 minutes. Turn off the heat and quinoa, cover and simmer for 10 minutes. Turn off the heat and quinoa, cover and simmer for 10 minutes. Turn off the heat and quinoa, cover and simmer for 10 minutes. Turn off the heat and

allow quinoa to sit for an additional 5 minutes. Shred acorn squallow quinoa to sit for an additional 5 minutes. Shred acorn squallow quinoa to sit for an additional 5 minutes. Shred acorn squallow quinoa to sit for an additional 5 minutes. Shred acorn squash by hand into a large bowl.ash by hand into a large bowl.ash by hand into a large bowl.ash by hand into a large bowl. Roughly shop kale and add to the Roughly shop kale and add to the Roughly shop kale and add to the Roughly shop kale and add to the

bowl.bowl.bowl.bowl.

With a spice grinder or by hand crush the chili pepper, roughly With a spice grinder or by hand crush the chili pepper, roughly With a spice grinder or by hand crush the chili pepper, roughly With a spice grinder or by hand crush the chili pepper, roughly chop the pepitas. Add the adzuki beans, chili pepper, pepitas, schop the pepitas. Add the adzuki beans, chili pepper, pepitas, schop the pepitas. Add the adzuki beans, chili pepper, pepitas, schop the pepitas. Add the adzuki beans, chili pepper, pepitas, salt, alt, alt, alt,

maple syrup and cooked quinoa to the mixing bowl. Stir until welmaple syrup and cooked quinoa to the mixing bowl. Stir until welmaple syrup and cooked quinoa to the mixing bowl. Stir until welmaple syrup and cooked quinoa to the mixing bowl. Stir until well combined.l combined.l combined.l combined.

Transfer stuffing to a small baking dish, bake for 20Transfer stuffing to a small baking dish, bake for 20Transfer stuffing to a small baking dish, bake for 20Transfer stuffing to a small baking dish, bake for 20----25 minutes. Remove from oven and garnish with parsley and additi25 minutes. Remove from oven and garnish with parsley and additi25 minutes. Remove from oven and garnish with parsley and additi25 minutes. Remove from oven and garnish with parsley and additional pepitas.onal pepitas.onal pepitas.onal pepitas.

Enjoy!Enjoy!Enjoy!Enjoy!

Stuffing can be made 2 days in advance, cover and reheat in a 30Stuffing can be made 2 days in advance, cover and reheat in a 30Stuffing can be made 2 days in advance, cover and reheat in a 30Stuffing can be made 2 days in advance, cover and reheat in a 300* oven for 20 minutes or until warmed through. 0* oven for 20 minutes or until warmed through. 0* oven for 20 minutes or until warmed through. 0* oven for 20 minutes or until warmed through.

13

Sweet & Sour Tofu Spring RollsSweet & Sour Tofu Spring RollsSweet & Sour Tofu Spring RollsSweet & Sour Tofu Spring Rollsmakes 10 Spring Rollsmakes 10 Spring Rollsmakes 10 Spring Rollsmakes 10 Spring Rolls

you will need:you will need:you will need:you will need:

for the spring rollsfor the spring rollsfor the spring rollsfor the spring rolls7oz of extra firm tofu cut into matchsticks 7oz of extra firm tofu cut into matchsticks 7oz of extra firm tofu cut into matchsticks 7oz of extra firm tofu cut into matchsticks (about 20 matchsticks)(about 20 matchsticks)(about 20 matchsticks)(about 20 matchsticks)

2 cups or so micro greens2 cups or so micro greens2 cups or so micro greens2 cups or so micro greens

1 cup shredded Purple cabbage1 cup shredded Purple cabbage1 cup shredded Purple cabbage1 cup shredded Purple cabbage

1 large Carrot peeled into ribbons1 large Carrot peeled into ribbons1 large Carrot peeled into ribbons1 large Carrot peeled into ribbons

10 spring roll papers/ rice paper10 spring roll papers/ rice paper10 spring roll papers/ rice paper10 spring roll papers/ rice paper

for the sweet & sour saucefor the sweet & sour saucefor the sweet & sour saucefor the sweet & sour sauce10 Apricots halves from a can with a 1/4 cup of the juice saved10 Apricots halves from a can with a 1/4 cup of the juice saved10 Apricots halves from a can with a 1/4 cup of the juice saved10 Apricots halves from a can with a 1/4 cup of the juice saved

1" knob of Ginger 1" knob of Ginger 1" knob of Ginger 1" knob of Ginger ---- peeled peeled peeled peeled

1/4 cup Apple cider vinegar1/4 cup Apple cider vinegar1/4 cup Apple cider vinegar1/4 cup Apple cider vinegar

2 tbsp honey or maple syrup2 tbsp honey or maple syrup2 tbsp honey or maple syrup2 tbsp honey or maple syrup

1 tsp tomato paste1 tsp tomato paste1 tsp tomato paste1 tsp tomato paste

1/4 cup tamari (soy sauce) 1/4 cup tamari (soy sauce) 1/4 cup tamari (soy sauce) 1/4 cup tamari (soy sauce)

assembly:assembly:assembly:assembly:

To make the sauce, combine all ingredients in a blender or food To make the sauce, combine all ingredients in a blender or food To make the sauce, combine all ingredients in a blender or food To make the sauce, combine all ingredients in a blender or food processor and blend until smooth. Transfer to a sauce processor and blend until smooth. Transfer to a sauce processor and blend until smooth. Transfer to a sauce processor and blend until smooth. Transfer to a sauce

pot and cook over medium heat for approximately 10 minutes untilpot and cook over medium heat for approximately 10 minutes untilpot and cook over medium heat for approximately 10 minutes untilpot and cook over medium heat for approximately 10 minutes until thickened.thickened.thickened.thickened.

Toss tofu sticks with half the sweet & sour sauce and set the otToss tofu sticks with half the sweet & sour sauce and set the otToss tofu sticks with half the sweet & sour sauce and set the otToss tofu sticks with half the sweet & sour sauce and set the other half of the sauce aside for dipping later. In a fry her half of the sauce aside for dipping later. In a fry her half of the sauce aside for dipping later. In a fry her half of the sauce aside for dipping later. In a fry

pan coated with olive oil of coconut oil, pan fry the tofu untilpan coated with olive oil of coconut oil, pan fry the tofu untilpan coated with olive oil of coconut oil, pan fry the tofu untilpan coated with olive oil of coconut oil, pan fry the tofu until warm and gooey.warm and gooey.warm and gooey.warm and gooey.

Prep your veggies and get your rolling station ready. I like to Prep your veggies and get your rolling station ready. I like to Prep your veggies and get your rolling station ready. I like to Prep your veggies and get your rolling station ready. I like to use a rimmed baking sheet filled with hot water to soften use a rimmed baking sheet filled with hot water to soften use a rimmed baking sheet filled with hot water to soften use a rimmed baking sheet filled with hot water to soften

my rice paper sheets. I use a standard dinner plate to transfer my rice paper sheets. I use a standard dinner plate to transfer my rice paper sheets. I use a standard dinner plate to transfer my rice paper sheets. I use a standard dinner plate to transfer the spring roll paper onto to fill and roll. Working with the spring roll paper onto to fill and roll. Working with the spring roll paper onto to fill and roll. Working with the spring roll paper onto to fill and roll. Working with

one spring roll wrapper at a time, soften in the warm water, traone spring roll wrapper at a time, soften in the warm water, traone spring roll wrapper at a time, soften in the warm water, traone spring roll wrapper at a time, soften in the warm water, transfer to a plate nsfer to a plate nsfer to a plate nsfer to a plate ---- place a little bunch of micro greens, place a little bunch of micro greens, place a little bunch of micro greens, place a little bunch of micro greens,

a few ribbons of carrot & pieces of red cabbage and top with swea few ribbons of carrot & pieces of red cabbage and top with swea few ribbons of carrot & pieces of red cabbage and top with swea few ribbons of carrot & pieces of red cabbage and top with sweet & sour tofu a little under the center of the et & sour tofu a little under the center of the et & sour tofu a little under the center of the et & sour tofu a little under the center of the

wrapper wrapper wrapper wrapper ---- bring each side if the wrapper to the center and fold over the bring each side if the wrapper to the center and fold over the bring each side if the wrapper to the center and fold over the bring each side if the wrapper to the center and fold over the bottom up and over part of the filling and bottom up and over part of the filling and bottom up and over part of the filling and bottom up and over part of the filling and

begin to roll up towards the top of the plate. This may take a lbegin to roll up towards the top of the plate. This may take a lbegin to roll up towards the top of the plate. This may take a lbegin to roll up towards the top of the plate. This may take a little practice but you will get the hang of it!ittle practice but you will get the hang of it!ittle practice but you will get the hang of it!ittle practice but you will get the hang of it!

Transfer rolled spring roll to a serving plateTransfer rolled spring roll to a serving plateTransfer rolled spring roll to a serving plateTransfer rolled spring roll to a serving plate---- they do get a little sticky so I would not recommend stacking tthey do get a little sticky so I would not recommend stacking tthey do get a little sticky so I would not recommend stacking tthey do get a little sticky so I would not recommend stacking them. hem. hem. hem.

Repeat the outlined process until all spring rolls have been rolRepeat the outlined process until all spring rolls have been rolRepeat the outlined process until all spring rolls have been rolRepeat the outlined process until all spring rolls have been rolled.led.led.led.

Enjoy with the leftover sweet & sour sauce!Enjoy with the leftover sweet & sour sauce!Enjoy with the leftover sweet & sour sauce!Enjoy with the leftover sweet & sour sauce!

Spring Rolls can be made up to a day in advance.Spring Rolls can be made up to a day in advance.Spring Rolls can be made up to a day in advance.Spring Rolls can be made up to a day in advance.

14

Gluten FreeGluten FreeGluten FreeGluten Free

Coconut Coconut Coconut Coconut

Chocolate Chip Chocolate Chip Chocolate Chip Chocolate Chip

Banana BreadBanana BreadBanana BreadBanana Bread

15

Makes 1 standard loafMakes 1 standard loafMakes 1 standard loafMakes 1 standard loaf

you will needyou will needyou will needyou will need::::

1 1/2 cups AP gluten free flour blend1 1/2 cups AP gluten free flour blend1 1/2 cups AP gluten free flour blend1 1/2 cups AP gluten free flour blend (I used King Arthur)(I used King Arthur)(I used King Arthur)(I used King Arthur)1/2 tsp salt1/2 tsp salt1/2 tsp salt1/2 tsp salt

1 tsp baking powder1 tsp baking powder1 tsp baking powder1 tsp baking powder

2 tbsp chia seeds2 tbsp chia seeds2 tbsp chia seeds2 tbsp chia seeds

8oz vegan chocolate 8oz vegan chocolate 8oz vegan chocolate 8oz vegan chocolate ---- roughly chopped + 4oz & 1 tbsp almond milk for chocolate drizzlroughly chopped + 4oz & 1 tbsp almond milk for chocolate drizzlroughly chopped + 4oz & 1 tbsp almond milk for chocolate drizzlroughly chopped + 4oz & 1 tbsp almond milk for chocolate drizzleeee

1/2 cup unsweetened coconut flakes + 2 tbsp for sprinkling on to1/2 cup unsweetened coconut flakes + 2 tbsp for sprinkling on to1/2 cup unsweetened coconut flakes + 2 tbsp for sprinkling on to1/2 cup unsweetened coconut flakes + 2 tbsp for sprinkling on topppp

1/2 cup water1/2 cup water1/2 cup water1/2 cup water

2 very ripe bananas 2 very ripe bananas 2 very ripe bananas 2 very ripe bananas ---- mashed to desired consistencymashed to desired consistencymashed to desired consistencymashed to desired consistency1/2 cup coconut oil melted1/2 cup coconut oil melted1/2 cup coconut oil melted1/2 cup coconut oil melted

1 cup coconut sugar1 cup coconut sugar1 cup coconut sugar1 cup coconut sugar

Vegan butter or coconut oil for greasing the panVegan butter or coconut oil for greasing the panVegan butter or coconut oil for greasing the panVegan butter or coconut oil for greasing the pan

assemblyassemblyassemblyassembly::::

Pre heat oven to 350 degreesPre heat oven to 350 degreesPre heat oven to 350 degreesPre heat oven to 350 degrees

bake for 40 minutesbake for 40 minutesbake for 40 minutesbake for 40 minutesGrease loaf pan and set asideGrease loaf pan and set asideGrease loaf pan and set asideGrease loaf pan and set aside....

In a medium mixing bowl combine flour, salt, baking powder, chiaIn a medium mixing bowl combine flour, salt, baking powder, chiaIn a medium mixing bowl combine flour, salt, baking powder, chiaIn a medium mixing bowl combine flour, salt, baking powder, chia seeds, 8oz vegan chocolate chopped & seeds, 8oz vegan chocolate chopped & seeds, 8oz vegan chocolate chopped & seeds, 8oz vegan chocolate chopped &

1/2 cup unsweetened coconut flakes1/2 cup unsweetened coconut flakes1/2 cup unsweetened coconut flakes1/2 cup unsweetened coconut flakes---- mix well.mix well.mix well.mix well. Add remaining ingredients and stir until well Add remaining ingredients and stir until well Add remaining ingredients and stir until well Add remaining ingredients and stir until well

combined/mixed. Pour batter into prepared pan and bake for approcombined/mixed. Pour batter into prepared pan and bake for approcombined/mixed. Pour batter into prepared pan and bake for approcombined/mixed. Pour batter into prepared pan and bake for approximately 40 minutes or until a ximately 40 minutes or until a ximately 40 minutes or until a ximately 40 minutes or until a

skewers comes out with a few moist crumbs when stuck in the middskewers comes out with a few moist crumbs when stuck in the middskewers comes out with a few moist crumbs when stuck in the middskewers comes out with a few moist crumbs when stuck in the middle of loaf.le of loaf.le of loaf.le of loaf.

Remove from oven and allow to cool to the touch prior to removinRemove from oven and allow to cool to the touch prior to removinRemove from oven and allow to cool to the touch prior to removinRemove from oven and allow to cool to the touch prior to removing from the pan (before removing, run g from the pan (before removing, run g from the pan (before removing, run g from the pan (before removing, run

a sharp knife around the perimeter of the pan and banana bread.a sharp knife around the perimeter of the pan and banana bread.a sharp knife around the perimeter of the pan and banana bread.a sharp knife around the perimeter of the pan and banana bread.

While the bread is cooling, combine 4oz of vegan chocolate and 1While the bread is cooling, combine 4oz of vegan chocolate and 1While the bread is cooling, combine 4oz of vegan chocolate and 1While the bread is cooling, combine 4oz of vegan chocolate and 1 tbsp almond milktbsp almond milktbsp almond milktbsp almond milk---- in 30 second in 30 second in 30 second in 30 second

intervals microwave chocolate until melted (it only took my micrintervals microwave chocolate until melted (it only took my micrintervals microwave chocolate until melted (it only took my micrintervals microwave chocolate until melted (it only took my microwave 30sec) alternatively melt in a owave 30sec) alternatively melt in a owave 30sec) alternatively melt in a owave 30sec) alternatively melt in a

double boiler. Once bread has cooled to the touch, drizzle meltedouble boiler. Once bread has cooled to the touch, drizzle meltedouble boiler. Once bread has cooled to the touch, drizzle meltedouble boiler. Once bread has cooled to the touch, drizzle melted chocolate over the bread and d chocolate over the bread and d chocolate over the bread and d chocolate over the bread and

sprinkle remaining 2 tbsp coconut over the chocolate drizzle.sprinkle remaining 2 tbsp coconut over the chocolate drizzle.sprinkle remaining 2 tbsp coconut over the chocolate drizzle.sprinkle remaining 2 tbsp coconut over the chocolate drizzle.

16

Finishing Salt

18

Raspberry Lime Chili Sea Salt makes about a 1/2 cup

you will need:

1/3 cup sea salt 1 small dried chili pepper - seeds removed for less heat

12 -15 freeze dried raspberries (can be found at Trader Joe's )lime zest of 1 lime

assembly:

Place all items in a mini food processor (or large!) and processuntil raspberries and chili pepper are small.

Store in an airtight container.

21

Roasted Beet & Carrot Salad ~ Tempeh "Croutons"Roasted Beet & Carrot Salad ~ Tempeh "Croutons"Roasted Beet & Carrot Salad ~ Tempeh "Croutons"Roasted Beet & Carrot Salad ~ Tempeh "Croutons"serves 2 as a meal or 4 as a sideserves 2 as a meal or 4 as a sideserves 2 as a meal or 4 as a sideserves 2 as a meal or 4 as a side


2 large beets peeled, sliced in half then sliced into half circl2 large beets peeled, sliced in half then sliced into half circl2 large beets peeled, sliced in half then sliced into half circl2 large beets peeled, sliced in half then sliced into half circleseseses

8 small carrots or 4 medium, scrubbed & cut into 3" sticks8 small carrots or 4 medium, scrubbed & cut into 3" sticks8 small carrots or 4 medium, scrubbed & cut into 3" sticks8 small carrots or 4 medium, scrubbed & cut into 3" sticks

1 tbsp rosemary infused canola oil/ canola oil + 2 tsp minced ro1 tbsp rosemary infused canola oil/ canola oil + 2 tsp minced ro1 tbsp rosemary infused canola oil/ canola oil + 2 tsp minced ro1 tbsp rosemary infused canola oil/ canola oil + 2 tsp minced rosemarysemarysemarysemary

sprinkle of kosher saltsprinkle of kosher saltsprinkle of kosher saltsprinkle of kosher salt

1/2 cup roasted wasabi Edamame1/2 cup roasted wasabi Edamame1/2 cup roasted wasabi Edamame1/2 cup roasted wasabi Edamame

8 dried nectarines cut into quarters8 dried nectarines cut into quarters8 dried nectarines cut into quarters8 dried nectarines cut into quarters

1/2 cup walnut pieces1/2 cup walnut pieces1/2 cup walnut pieces1/2 cup walnut pieces

8 cups field greens8 cups field greens8 cups field greens8 cups field greens

handful flat leaf parsleyhandful flat leaf parsleyhandful flat leaf parsleyhandful flat leaf parsley

for the tempeh croutonsfor the tempeh croutonsfor the tempeh croutonsfor the tempeh croutons1 package of tempeh 1 package of tempeh 1 package of tempeh 1 package of tempeh ---- sliced in half lengthwise & cut into small squaressliced in half lengthwise & cut into small squaressliced in half lengthwise & cut into small squaressliced in half lengthwise & cut into small squares

1 tbsp tahini1 tbsp tahini1 tbsp tahini1 tbsp tahini

3 tbsp balsamic3 tbsp balsamic3 tbsp balsamic3 tbsp balsamic

1 tsp rosemary infused canola oil1 tsp rosemary infused canola oil1 tsp rosemary infused canola oil1 tsp rosemary infused canola oil

4 tbsp water4 tbsp water4 tbsp water4 tbsp water

for the vinaigrettefor the vinaigrettefor the vinaigrettefor the vinaigrette2 parts apple cider vinegar2 parts apple cider vinegar2 parts apple cider vinegar2 parts apple cider vinegar

3 parts olive oil3 parts olive oil3 parts olive oil3 parts olive oil

2 tbsp parsley, torn2 tbsp parsley, torn2 tbsp parsley, torn2 tbsp parsley, torn

salt & freshly ground pepper to tastesalt & freshly ground pepper to tastesalt & freshly ground pepper to tastesalt & freshly ground pepper to taste


pre heat oven to 425*pre heat oven to 425*pre heat oven to 425*pre heat oven to 425*

on a rimmed baking sheet, evenly spread beets and carrots & tosson a rimmed baking sheet, evenly spread beets and carrots & tosson a rimmed baking sheet, evenly spread beets and carrots & tosson a rimmed baking sheet, evenly spread beets and carrots & toss with rosemary canola oil. roast in pre heated oven for 25 minutwith rosemary canola oil. roast in pre heated oven for 25 minutwith rosemary canola oil. roast in pre heated oven for 25 minutwith rosemary canola oil. roast in pre heated oven for 25 minutes.es.es.es.

in a medium bowl mix together tahini through water in a medium bowl mix together tahini through water in a medium bowl mix together tahini through water in a medium bowl mix together tahini through water ---- submerge tempehsubmerge tempehsubmerge tempehsubmerge tempeh squares into the mixture and allow to marinate for at least 10 squares into the mixture and allow to marinate for at least 10 squares into the mixture and allow to marinate for at least 10 squares into the mixture and allow to marinate for at least 10

minutes.minutes.minutes.minutes.

on a serving platter or bowl toss greens and parsley on a serving platter or bowl toss greens and parsley on a serving platter or bowl toss greens and parsley on a serving platter or bowl toss greens and parsley ---- add walnuts, wasabi Edamame & walnuts.add walnuts, wasabi Edamame & walnuts.add walnuts, wasabi Edamame & walnuts.add walnuts, wasabi Edamame & walnuts.

in a medium saute pan over medium high heat add tempeh & marinadin a medium saute pan over medium high heat add tempeh & marinadin a medium saute pan over medium high heat add tempeh & marinadin a medium saute pan over medium high heat add tempeh & marinade. cook over medium high heat until tempeh begins to turn goldene. cook over medium high heat until tempeh begins to turn goldene. cook over medium high heat until tempeh begins to turn goldene. cook over medium high heat until tempeh begins to turn golden and and and and

marinade begins to cook down marinade begins to cook down marinade begins to cook down marinade begins to cook down ---- adjust heat as necessary to avoid burningadjust heat as necessary to avoid burningadjust heat as necessary to avoid burningadjust heat as necessary to avoid burning

remove veggies and allow to cool to the touch remove veggies and allow to cool to the touch remove veggies and allow to cool to the touch remove veggies and allow to cool to the touch ---- add to the salad and top with the tempeh croutons.add to the salad and top with the tempeh croutons.add to the salad and top with the tempeh croutons.add to the salad and top with the tempeh croutons.

to make vinaigrette simply whisk all ingredients together until to make vinaigrette simply whisk all ingredients together until to make vinaigrette simply whisk all ingredients together until to make vinaigrette simply whisk all ingredients together until emulsified emulsified emulsified emulsified ---- drizzle over the salad just prior to serving.drizzle over the salad just prior to serving.drizzle over the salad just prior to serving.drizzle over the salad just prior to serving.

roasted veggies & tempeh can be made a day ahead roasted veggies & tempeh can be made a day ahead roasted veggies & tempeh can be made a day ahead roasted veggies & tempeh can be made a day ahead ---- assemble salad just prior to serving.assemble salad just prior to serving.assemble salad just prior to serving.assemble salad just prior to serving.

24

Cranberry Ginger pull Cranberry Ginger pull Cranberry Ginger pull Cranberry Ginger pull ---- apart Breadapart Breadapart Breadapart Breadmakes 1 loaf


1 cup warm almond milk

2 tbsp pure maple syrup

2 1/4 tsp instant yeast

2 tbsp chia seeds, blended or ground to a powder !or 2 tbsp ground flax! ! 6 tbsp warm water

1 1/2 cups AP Flour

1 1/2 cups whole wheat flour

1/2 tsp salt

2 tbsp vegan butter

1 tsp fresh thyme (less if using dried)

1 tbsp coconut sugar

1 1/2 cups fresh Cranberries

1 1/2 tbsp Crystallized Ginger - chopped into small pieces


before baking preheat oven to 350!

In a medium mixing bowl add almond milk, maple syrup, yeast, chia/flax eggs. With a wooden spoon stir in 1 cup of

AP flour, 1 1/2 cups whole wheat flour ! salt. Stir until a dough ball forms and pulls away from the side of the

bowl. Turn dough onto a lightly floured surface and begin kneading in the remaining 1/2 cup of AP flour, about an

1/8 a cup at a time. Knead until smooth and elastic- about 7-8 minutes. Return dough ball to an oiled bowl. Cover

and allow to rise in a warm area until double in size - about 45 - 60 minutes.

Flour your work area and a rolling pin. Turn dough onto the floured surface and roll out into a rectangle

about 12" wide and 24" long. Spread butter evenly over the surface of the rectangle. Sprinkle the thyme, coconut

sugar, cranberries ! 1 tbsp of crystallized ginger evenly over the surface of the rectangle. Measuring with the loaf

pan you are using, using a pizza cutter cut strips lengthwise as wide as the width of your pan (short side) - about

3 -4 strips. Cut those strips into 4" squares width wise. Layer squares on top of one another and place the stacks

on their side into the buttered loaf pan (facing up- refer to photo for a visual). Once all stacks have been placed in

the pan, cover and allow to rise for an additional 30-45 minutes or until doubled in size. Sprinkle remaining 1/2

table spoon of crystallized ginger over the top of the loaf. Bake in pre heated oven for 25-30 minutes or until

golden brown.

Remove from oven- allow to cool on a wire rack for about 5 - 10 minutes. Run a knife around the edges of the

pan to loosen the bread. Flip bread onto cutting board or serving plate. Serve warm with additional vegan butter,

vegan cheese or straight up.

27

Garlicky Roasted Carrot SoupGarlicky Roasted Carrot SoupGarlicky Roasted Carrot SoupGarlicky Roasted Carrot Soupmakes 4 servings - easily doubled

you will need:you will need:you will need:you will need:1/2 red onion, roughly chopped

5 medium carrots, roughly chopped3 garlic cloves, peeled and roughly chopped

1 tbsp canola or coconut oilsalt

1/2 tsp turmeric 1/2 tsp curry

1 tsp fresh thyme, woody stems removed 4 cups water

assembly:assembly:assembly:assembly:pre heat oven to 425*

Toss onions, carrots and garlic with the oil and evenly spread on a large rimmed sheet pan. Roast in the oven for 20-25 minutes or until tender and caramelized.

Remove from the oven and add roasted veggies to a medium soup pot - add spices, salt (to taste), thyme & water. Bring soup to a boil and simmer for 5 minutes. Remove from heat and blend with an immersion

blender or in batches in your blender with the top vented.

Ladle into bowl and season with salt and pepper to taste and additional thyme if desired.

30

Pumpkin Farro Field Roast StewPumpkin Farro Field Roast StewPumpkin Farro Field Roast StewPumpkin Farro Field Roast StewServes 4-6


1 tsp olive or coconut oil

2 mild hot green peppers roughly chopped, such as Anaheim Chile

2 cloves of garlic, minced

2 small shallots, sliced

2 cups sliced baby bella or wild mushrooms

1 link of field roast sausage sliced into rounds or 1 cup seitan or marinated tempeh

1 large bunch of kale, stems removed and leaves roughly chopped

1/2 cup farro or other favorite grain or seed (dry measure)

8 cups of water, divided

1 tbsp nutritional yeast

2 tbsp balsamic vinegar

1 (15oz) can Pumpkin Puree ! about 2 cups

1 cup adzuki beans (cooked)

salt ! pepper to taste

Garnish with fresh parsley, spicy roasted pumpkin seeds or pepitas


In a large skillet or soup pot heat oil over medium high heat. Add peppers through

field roast sausage, saute until mushrooms are golden brown. . . . Add your grain of

choice ! balsamic to the pan - cook for about 1 minute until balsamic reduces. Add 3

cups of water ! nutritional yeast to the pan bring to a boil, place the chopped kale

on top of the soup and reduce heat to low, cover and allow to simmer for 20

minutes.

Add pumpkin puree along with the last 5 cups of water ! adzuki beans - allow to

simmer for an additional 25 minutes (less time may be needed depending on your

grain of choice).

Season with salt ! pepper ! garnish with parsley and pepitas or spicy roasted

pumpkin seeds.

33

Multi Seeded BaguettesMulti Seeded BaguettesMulti Seeded BaguettesMulti Seeded Baguettesmakes 2 small baguettesmakes 2 small baguettesmakes 2 small baguettesmakes 2 small baguettes


1 packet of dry instant yeast ( 2 1/2 tsp)1 packet of dry instant yeast ( 2 1/2 tsp)1 packet of dry instant yeast ( 2 1/2 tsp)1 packet of dry instant yeast ( 2 1/2 tsp)

1 1/4 cups) warm water1 1/4 cups) warm water1 1/4 cups) warm water1 1/4 cups) warm water

2 tbsp pure maple syrup2 tbsp pure maple syrup2 tbsp pure maple syrup2 tbsp pure maple syrup

2 1/2 2 1/2 2 1/2 2 1/2 ----3333----1/2 cups spelt or bread flour1/2 cups spelt or bread flour1/2 cups spelt or bread flour1/2 cups spelt or bread flour

1 tsp kosher salt1 tsp kosher salt1 tsp kosher salt1 tsp kosher salt

3 tbsp 3 tbsp 3 tbsp 3 tbsp mixed seeds mixed seeds mixed seeds mixed seeds , divided, divided, divided, divided


In a medium bowl combine yeast, water and maple syrup (in that oIn a medium bowl combine yeast, water and maple syrup (in that oIn a medium bowl combine yeast, water and maple syrup (in that oIn a medium bowl combine yeast, water and maple syrup (in that order). Allow to sit for 5 rder). Allow to sit for 5 rder). Allow to sit for 5 rder). Allow to sit for 5

minutes or until foamy & frothy.minutes or until foamy & frothy.minutes or until foamy & frothy.minutes or until foamy & frothy. Add 1 1/2 Add 1 1/2 Add 1 1/2 Add 1 1/2 ----2 cups of flour, salt & 2 tbsp of seeds, stir 2 cups of flour, salt & 2 tbsp of seeds, stir 2 cups of flour, salt & 2 tbsp of seeds, stir 2 cups of flour, salt & 2 tbsp of seeds, stir

until dough begins to form and pull away from the sides of the buntil dough begins to form and pull away from the sides of the buntil dough begins to form and pull away from the sides of the buntil dough begins to form and pull away from the sides of the bowl.owl.owl.owl.

Turn dough onto a lightly floured surface, knead as much of the Turn dough onto a lightly floured surface, knead as much of the Turn dough onto a lightly floured surface, knead as much of the Turn dough onto a lightly floured surface, knead as much of the remaining flour into the remaining flour into the remaining flour into the remaining flour into the

dough as you can; 7dough as you can; 7dough as you can; 7dough as you can; 7----8 minutes. Place dough into a lightly oiled bowl, cover and allo8 minutes. Place dough into a lightly oiled bowl, cover and allo8 minutes. Place dough into a lightly oiled bowl, cover and allo8 minutes. Place dough into a lightly oiled bowl, cover and allow to rise w to rise w to rise w to rise

in a warm area free from drafts until double in size; about 1 hoin a warm area free from drafts until double in size; about 1 hoin a warm area free from drafts until double in size; about 1 hoin a warm area free from drafts until double in size; about 1 hour.ur.ur.ur.

Gently turn dough onto a lightly floured surface. Divide the douGently turn dough onto a lightly floured surface. Divide the douGently turn dough onto a lightly floured surface. Divide the douGently turn dough onto a lightly floured surface. Divide the dough into 2 equal pieces and gh into 2 equal pieces and gh into 2 equal pieces and gh into 2 equal pieces and

form each piece into a baguette shape (oblong, thicker in the ceform each piece into a baguette shape (oblong, thicker in the ceform each piece into a baguette shape (oblong, thicker in the ceform each piece into a baguette shape (oblong, thicker in the center with the ends tapered) nter with the ends tapered) nter with the ends tapered) nter with the ends tapered)

& gently& gently& gently& gently roll each shaped baguette through the additional 1 tbsp of seedroll each shaped baguette through the additional 1 tbsp of seedroll each shaped baguette through the additional 1 tbsp of seedroll each shaped baguette through the additional 1 tbsp of seeds. Place shape s. Place shape s. Place shape s. Place shape

baguettes onto a parchment lined pan or bakers couche; cover & abaguettes onto a parchment lined pan or bakers couche; cover & abaguettes onto a parchment lined pan or bakers couche; cover & abaguettes onto a parchment lined pan or bakers couche; cover & allow to rise an additional llow to rise an additional llow to rise an additional llow to rise an additional

30 minutes.30 minutes.30 minutes.30 minutes.

Preheat Oven to 400* along with your stone (if using).Preheat Oven to 400* along with your stone (if using).Preheat Oven to 400* along with your stone (if using).Preheat Oven to 400* along with your stone (if using).

Uncover, using a sharp knife, quickly score the tops of each bagUncover, using a sharp knife, quickly score the tops of each bagUncover, using a sharp knife, quickly score the tops of each bagUncover, using a sharp knife, quickly score the tops of each baguette. Gently transfer the uette. Gently transfer the uette. Gently transfer the uette. Gently transfer the

baguettes onto the pre heated stone or baking sheet. baguettes onto the pre heated stone or baking sheet. baguettes onto the pre heated stone or baking sheet. baguettes onto the pre heated stone or baking sheet.

Bake for 10Bake for 10Bake for 10Bake for 10----12 minutes or until bottoms are golden brown or when tapped on t12 minutes or until bottoms are golden brown or when tapped on t12 minutes or until bottoms are golden brown or when tapped on t12 minutes or until bottoms are golden brown or when tapped on the bottom he bottom he bottom he bottom

the bread sounds hollow.the bread sounds hollow.the bread sounds hollow.the bread sounds hollow.

Remove from oven, allow to rest/cool for at least 10 minutes priRemove from oven, allow to rest/cool for at least 10 minutes priRemove from oven, allow to rest/cool for at least 10 minutes priRemove from oven, allow to rest/cool for at least 10 minutes prior to cutting.or to cutting.or to cutting.or to cutting.

36

Swiss Chard & White Bean Grilled SammieSwiss Chard & White Bean Grilled SammieSwiss Chard & White Bean Grilled SammieSwiss Chard & White Bean Grilled Sammiemakes 1 sandwich, easily doubled


2 slices of your favorite bread

baby rainbow Swiss chard

1-2 radishes thinly sliced

tomato slices

2 tbsp white bean spread (found here!)

vegan butter

salt & pepper


Spread 1 tbsp of the white bean spread on each slice of bread. Layer one slice with Swiss

chard & tomatoes, the other slice with radishes seasoned well with salt & pepper. Sandwich

the 2 pieces together. Spread one side with vegan butter. Place sandwich buttered side down

in a pre heated pan over medium heat, spread the other side with vegan butter. Cook until

golden brown and flip, cook the other side the same. Remove from the pan, slice in half &

37

Shallot Balsamic Tomato SoupShallot Balsamic Tomato SoupShallot Balsamic Tomato SoupShallot Balsamic Tomato Soupmakes 2 servings


1 medium shallot, chopped

2 cloves of garlic, minced

Drizzle of Olive Oil

3 cups chopped tomato (I used Pomi)

2 tbsp good balsamic vinegar

1 tbsp raw local honey or agave

1 cup of non dairy milk

Salt & Pepper to taste


In a medium soup pot/sauce pan over medium heat drizzle olive oil into the pan. Add shallot & garlic, saute until aromatic & slightly translucent.

Add tomatoes and bring to a simmer, add in balsamic & honey/agave. Cover and simmer for 10 minutes. Temper the milk by transferring a small

amount of hot soup to a bowl, , , , slowly add the milk to the small bowl of hot soup. Add the tempered milk/soup mix to the larger pot and stir. Season

with salt & pepper.

38

Breakfast SandwichBreakfast SandwichBreakfast SandwichBreakfast Sandwichmakes 1 sandwich - easily multiplied

you will need:

(1) Vegan English Muffin - toasted

2 slices of extra firm Tofu - 1/2" thick

1/8 Himalayan Sulfur Salt per slice

1/8 tsp Turmeric per slice

1/4 tsp Nutritional Yeast per slice

2 small slices daiya cheese

1 slice of Vegan Canadian Bacon (such as Yves)

1 slice tomato

small handful of pea shoots or other green

dab of vegan butter

assembly:

slice your tofu 1/2" thick - sprinkle turmeric, salt & nutritional yeast on one side of each half

pre heat a medium frying pan over medium high heat- add butter.

Once butter has melted place tofu in pan- seasoned side down. Sprinkle the remaining seasoning over the unseasoned halves of the

tofu.

Cook tofu for 3-5 minutes - or until one side is golden brown.

flip and reduce heat to medium/low - top one half of tofu with daiya. Once golden brown, place the other half of tofu on top of the

slice that is topped with daiya.

Place the Canadian Bacon on top of the tofu/daiya stack. Turn off heat and allow the daiya to melt and Canadian bacon to heat

through - you can cover frying pan if you so choose.

Once daiya has melted, place tofu egg stack on one half of a toasted English muffin. Top with a slice of tomato*, greens & other half

of the English muffin.

*You can also place the tomato at the bottom then top with the tofu egg.

39

Spinach Pistachio PestoSpinach Pistachio PestoSpinach Pistachio PestoSpinach Pistachio Pesto

40

Roasted Red Pepper Roasted Red Pepper Roasted Red Pepper Roasted Red Pepper Pili PestoPili PestoPili PestoPili Pesto

41

i love a good pesto. pesto is so versatile; slather it on pizza, add

it to a wrap or toss it with some pasta and veggies- you really

can't go wrong however you serve it up !

not only does pesto have a ton of heart healthy qualities, it is

super easy to make.

spinach pistachio pesto spinach pistachio pesto spinach pistachio pesto spinach pistachio pesto

makes about 1 1/4 cups of pesto


2 small cloves of garlic, peeled

1/3 cup salted, shelled pistachios

2 large handfuls of baby spinach

juice of 1/2 a lemon

1/4 cup of extra virgin olive oil

assembly: assembly: assembly: assembly:

in a food processor fitted with an s blade add all ingredients except olive oil - begin to process and slowly add the

olive oil to the processor while running. process until smooth

and creamy.

store in the fridge for up to 2 weeks.

roasted red pepper & kale pili pestoroasted red pepper & kale pili pestoroasted red pepper & kale pili pestoroasted red pepper & kale pili pesto

makes 3 cups


2 cups jarred roasted red peppers with the juice & oil

1 bunch of kale

1/2 cup pili nuts

2 tsp salt

optional: 1 package tofu noodles fettuccine style

sprouts for topping


place all ingredients in a food processor and process until desired consistency is

reached

if using a small processor, create pesto in 3 smaller batches

if making the pasta lunch:

prepare tofu noodles according to package directions

or boil regular noodles

drain & toss pasta/noodles with 1/2 to 1 cup of prepared pesto

top with 1/3 cup of sprouts

use remaining pesto within 2-3 days or a week if a thin layer of olive oil is added to the top of the prepared pesto

or freeze to use at a later date

43

Blueberry Cinnamon Blueberry Cinnamon Blueberry Cinnamon Blueberry Cinnamon Sourdough WafflesSourdough WafflesSourdough WafflesSourdough Waffles

makes 6 waffles

you will need:you will need:you will need:you will need:1 cup sourdough starter - room temp1/2 cup whole wheat pastry flour

1/2 cup all purpose flour1 tbsp cinnamon

2 tsp pure vanilla extract1 cup Almond milk or other non dairy milk

1 cup blueberriescoconut oil spray or vegan butter for greasing the waffle iron

maple syrup, berries or coconut whipped cream for serving


Turn on waffle iron to pre heat.

Place sourdough starter through almond milk in a medium mixing bowl- stir until well mixed. Fold in blueberries.

Spray pre heated iron waffle and pour just under 1/2 cup into each waffle square (my maker has 2 side x side) close cover and cook according to your

waffle maker.

Remove cooked waffles from iron and place on a wire rack to cool before freezing or serve immediately. Waffles can be held in the oven at 170* until

your batch is complete.

Serve with maple syrup, fresh berries or coconut whipped cream.

45

PB & Chocolate Pudding Parfaitsmakes 3 parfaits

you will needyou will needyou will needyou will need

for the peanut butter whipped cream !

1 can full fat organic coconut milk, chilled overnight

2 tbsp vegan powdered sugar (optional)

1 tsp pure vanilla extract

1 tbsp peanut butter

for the chocolate puddingfor the chocolate puddingfor the chocolate puddingfor the chocolate pudding

2 ripe organic avocados

2/3 cup Grade B Pure NH Maple Syrup

1/2 cup almond milk/hemp/flax (any non dairy milk)

1/2 cup raw cacao

crunchy cookies crushed for garnish


The night before, place cans of coconut milk in the fridge ! the beaters and mixing bowl in the freezer

that you will use for the coconut whipped cream.!Mimi Creme or Soyatoo can be used , just mix with

peanut butter

To make the Avocado Chocolate PuddingTo make the Avocado Chocolate PuddingTo make the Avocado Chocolate PuddingTo make the Avocado Chocolate Pudding

Ina food processor add all ingredients and process until very smooth and creamy - about 3 minutes.

Scrape sides down about half way through if needed.

To make the Coconut Whipped CreamTo make the Coconut Whipped CreamTo make the Coconut Whipped CreamTo make the Coconut Whipped Cream

Very carefully, remove the can of coconut milk from the fridge and open. You will notice that all the

solid cream has risen to the top and the "coconut milk" has fallen to the bottom. With a spoon, very

carefully scoop out the cream, careful not to take on any coconut "milk" when scooping out the cream.

Place the cream in the mixing bowl that was in the freezer and whip on high with a stand or hand mixer

with the attachment (whisk beaters) from the freezer. The cream will magically transform into whipped

coconut cream in about 2-4 minutes (scrape down sides if needed). Once you have reached the consistency

of whipped cream, turn off the mixer and add in the powdered sugar (if using), the vanilla extract !

peanut butter.

Whip an additional minute.

Starting with a pudding layer alternating with peanut butter whipped cream - layer in a small juice glass

(2 layers of each) top with crushed cookies or chopped peanuts.

47

Charred Rainbow Beet Pistachio SaladCharred Rainbow Beet Pistachio SaladCharred Rainbow Beet Pistachio SaladCharred Rainbow Beet Pistachio Saladserves 2 as an appetizer ! easily doubled


2 small bunches rainbow beets, trimmed ! washed- larger beets cut in half

(about 8 small-medium beets)Canola oil for beets

basil lemon olive oil!2 cups loosely packed basil- I used purple ! regular basil

scant 1/4 cup olive oil

1/2 juice of lemon

pinch of kosher salt

1 tbsp chopped Pistachios

1 cup of Micro Greens

Citrus Herb Salt - optional


scrub ! trim beets, toss with about 1 - 2 teaspoons of canola oil until lightly coated. Place beets on a rimmed baking sheet, cover with foil

and roast on the grill for about 30-45 minutes until beets are a little charred and soft (grill thermostat should be between 350-400!, if roasting in the oven roast at 350!)

Remove beets from grill, keep cover and allow to cool until beets can easily be handled. Peel skin off the beets ! discard the skins. Quarter

or half the roasted beets, set aside.

To make the basil olive oil, place all ingredients in a blender and blend until well combine.

On two small plates, drizzle a bit of the basil olive oil on the bottom of each plate. Place a small amount of micro greens on each plate,

arrange half of the beets on each plate, sprinkle with citrus herb salt ! pistachios, top each plate with the remaining micro greens.

Serve immediately or store in the fridge until ready to serve.

Can be made and plated up to 1 day ahead.

49

PB Banana Chocolate Chip GranolaPB Banana Chocolate Chip GranolaPB Banana Chocolate Chip GranolaPB Banana Chocolate Chip Granola


1/2 cup peanut butter

1/4 cup maple syrup

2 tbsp coconut oil

2 cups rolled oats

1/4 cup dried banana

1/4 cup sunflower seeds or peanuts

1/4 cup quinoa

1/4 cup vegan dark chocolate chips


pre heat oven to 200*In a small sauce pan over medium heat combine peanut butter, maple syrup & coconut oil -

heat until peanut butter & coconut oil has melted.

Combine oats through quinoa in a medium mixing bowl, toss to combine. Pour Peanut butter

mixture over the dry ingredients and stir until all dry ingredients are well coated with

peanut butter mixture.

Line a rimmed baking sheet with parchment paper. Spread granola mixture evenly onto the

baking pan. Bake for 35 minutes, stopping to stir the granola at the 20 minute mark.

Remove granola from oven, while the granola is hot from the oven press the granola firmly

down into the pan with the back of a spatula. Sprinkle the dark chocolate chips over the

warm granola - allow to fully cool on the baking sheet. When the chocolate chips are still

warm I like to stir up the granola which forms chocolate chunks of granola - allow the

chocolate to firm up prior to storing in an air tight container - I like to use a mason jar

but any container will work.

Granola stores well for up to 2 weeks (maybe longer but a batch only lasts us about a week!)

51

Pumpkin Black Bean SoupPumpkin Black Bean SoupPumpkin Black Bean SoupPumpkin Black Bean Soupserves 4serves 4serves 4serves 4


1 can 1 can 1 can 1 can (15oz)(15oz)(15oz)(15oz) black beans black beans black beans black beans ---- drained & rinseddrained & rinseddrained & rinseddrained & rinsed

1 1/4 cups pure pumpkin 1 1/4 cups pure pumpkin 1 1/4 cups pure pumpkin 1 1/4 cups pure pumpkin (not pumpkin pie filling)(not pumpkin pie filling)(not pumpkin pie filling)(not pumpkin pie filling)olive oilolive oilolive oilolive oil

1 small hot pepper, seeds removed for less heat 1 small hot pepper, seeds removed for less heat 1 small hot pepper, seeds removed for less heat 1 small hot pepper, seeds removed for less heat ---- roughly choppedroughly choppedroughly choppedroughly chopped

2 medium sweet bell peppers, seeded & roughly chopped2 medium sweet bell peppers, seeded & roughly chopped2 medium sweet bell peppers, seeded & roughly chopped2 medium sweet bell peppers, seeded & roughly chopped

1 small onion 1 small onion 1 small onion 1 small onion ---- diceddiceddiceddiced

2 garlic cloves 2 garlic cloves 2 garlic cloves 2 garlic cloves ---- mincedmincedmincedminced

2 tbsp cumin *2 tbsp cumin *2 tbsp cumin *2 tbsp cumin *

*(note: we prefer 2 tbsp of cumin, others who have made this pre*(note: we prefer 2 tbsp of cumin, others who have made this pre*(note: we prefer 2 tbsp of cumin, others who have made this pre*(note: we prefer 2 tbsp of cumin, others who have made this prefer 1 tsp fer 1 tsp fer 1 tsp fer 1 tsp ---- season to suite season to suite season to suite season to suite your own tasteyour own tasteyour own tasteyour own taste))))salt to tastesalt to tastesalt to tastesalt to taste

1 1/2 cans water1 1/2 cans water1 1/2 cans water1 1/2 cans water

2 tbsp raw honey or agave2 tbsp raw honey or agave2 tbsp raw honey or agave2 tbsp raw honey or agave

oregano for garnishingoregano for garnishingoregano for garnishingoregano for garnishing

pepitas & tortilla chips for servingpepitas & tortilla chips for servingpepitas & tortilla chips for servingpepitas & tortilla chips for serving


in a medium soup pot drizzled with olive oil saute peppers (hot in a medium soup pot drizzled with olive oil saute peppers (hot in a medium soup pot drizzled with olive oil saute peppers (hot in a medium soup pot drizzled with olive oil saute peppers (hot & sweet) & onions over medium & sweet) & onions over medium & sweet) & onions over medium & sweet) & onions over medium

heat until fragrant, add garlic and saute for an additional 8 heat until fragrant, add garlic and saute for an additional 8 heat until fragrant, add garlic and saute for an additional 8 heat until fragrant, add garlic and saute for an additional 8 ---- 10 minutes.10 minutes.10 minutes.10 minutes.

add cumin & saltadd cumin & saltadd cumin & saltadd cumin & salt & stir & stir & stir & stir ---- add black beans, pumpkin & water.add black beans, pumpkin & water.add black beans, pumpkin & water.add black beans, pumpkin & water.

bring to a boil, reduce heat and simmer for 20 minutes.bring to a boil, reduce heat and simmer for 20 minutes.bring to a boil, reduce heat and simmer for 20 minutes.bring to a boil, reduce heat and simmer for 20 minutes.

stir in honey, remove from heat. with an immersion blender, blenstir in honey, remove from heat. with an immersion blender, blenstir in honey, remove from heat. with an immersion blender, blenstir in honey, remove from heat. with an immersion blender, blend until smooth d until smooth d until smooth d until smooth ---- or blend in or blend in or blend in or blend in

batches in a stand blender with the top vented.batches in a stand blender with the top vented.batches in a stand blender with the top vented.batches in a stand blender with the top vented.

garnish with pepitas & oregano or crushed tortilla chips.garnish with pepitas & oregano or crushed tortilla chips.garnish with pepitas & oregano or crushed tortilla chips.garnish with pepitas & oregano or crushed tortilla chips.

52

Chocolate chip oatmeal CookiesChocolate chip oatmeal CookiesChocolate chip oatmeal CookiesChocolate chip oatmeal Cookies

53

There are few things in life that I love more than chocolate chiThere are few things in life that I love more than chocolate chiThere are few things in life that I love more than chocolate chiThere are few things in life that I love more than chocolate chip cookies. p cookies. p cookies. p cookies.

These are by far my favorite, the added oats give a boost of fibThese are by far my favorite, the added oats give a boost of fibThese are by far my favorite, the added oats give a boost of fibThese are by far my favorite, the added oats give a boost of fiber and the er and the er and the er and the

dark chocolate sea salt almond chocolate is a game changer dark chocolate sea salt almond chocolate is a game changer dark chocolate sea salt almond chocolate is a game changer dark chocolate sea salt almond chocolate is a game changer –––– these are a these are a these are a these are a

must make on a Sunday afternoon!must make on a Sunday afternoon!must make on a Sunday afternoon!must make on a Sunday afternoon!

Makes 16 cookiesMakes 16 cookiesMakes 16 cookiesMakes 16 cookies

You will need:You will need:You will need:You will need:

½½½½ half cup vegan buttery stick such as earth balancehalf cup vegan buttery stick such as earth balancehalf cup vegan buttery stick such as earth balancehalf cup vegan buttery stick such as earth balance

Half cup packed brown sugarHalf cup packed brown sugarHalf cup packed brown sugarHalf cup packed brown sugar

Quarter cup white sugarQuarter cup white sugarQuarter cup white sugarQuarter cup white sugar

1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp pure vanilla extract

Vegan egg substitute equivalent to 1 eggVegan egg substitute equivalent to 1 eggVegan egg substitute equivalent to 1 eggVegan egg substitute equivalent to 1 egg

1 cup white AP flour1 cup white AP flour1 cup white AP flour1 cup white AP flour

Half cup instant oatsHalf cup instant oatsHalf cup instant oatsHalf cup instant oats

Half tsp baking powered & half tsp baking sodaHalf tsp baking powered & half tsp baking sodaHalf tsp baking powered & half tsp baking sodaHalf tsp baking powered & half tsp baking soda

Half tsp saltHalf tsp saltHalf tsp saltHalf tsp salt

1 cup roughly chopped dark chocolate or vegan chocolate chips1 cup roughly chopped dark chocolate or vegan chocolate chips1 cup roughly chopped dark chocolate or vegan chocolate chips1 cup roughly chopped dark chocolate or vegan chocolate chips

Assembly:Assembly:Assembly:Assembly:

Pre heat oven to 325 degreesPre heat oven to 325 degreesPre heat oven to 325 degreesPre heat oven to 325 degrees

Cream together butter and both sugars until light & fluffy. Add Cream together butter and both sugars until light & fluffy. Add Cream together butter and both sugars until light & fluffy. Add Cream together butter and both sugars until light & fluffy. Add in vanilla & vegan egg & mix well, in vanilla & vegan egg & mix well, in vanilla & vegan egg & mix well, in vanilla & vegan egg & mix well,

scrapping down sides if needed.. Add remaining ingredients minusscrapping down sides if needed.. Add remaining ingredients minusscrapping down sides if needed.. Add remaining ingredients minusscrapping down sides if needed.. Add remaining ingredients minus the chopped chocolate and mix until the chopped chocolate and mix until the chopped chocolate and mix until the chopped chocolate and mix until

flours are integrated into the sugar mix. Slowly stir or fold inflours are integrated into the sugar mix. Slowly stir or fold inflours are integrated into the sugar mix. Slowly stir or fold inflours are integrated into the sugar mix. Slowly stir or fold in the chocolate chips/chunks.. On a the chocolate chips/chunks.. On a the chocolate chips/chunks.. On a the chocolate chips/chunks.. On a

parchment lined baking sheet, place dough a tablespoon at a timeparchment lined baking sheet, place dough a tablespoon at a timeparchment lined baking sheet, place dough a tablespoon at a timeparchment lined baking sheet, place dough a tablespoon at a time on the sheet about an inch aparton the sheet about an inch aparton the sheet about an inch aparton the sheet about an inch apart---- 2 2 2 2

baking sheets may be needed. Bake in pre heated oven for 13baking sheets may be needed. Bake in pre heated oven for 13baking sheets may be needed. Bake in pre heated oven for 13baking sheets may be needed. Bake in pre heated oven for 13----16 minutes until edges are golden and 16 minutes until edges are golden and 16 minutes until edges are golden and 16 minutes until edges are golden and

crispy. Remove from oven and allow to cool on the pan for at leacrispy. Remove from oven and allow to cool on the pan for at leacrispy. Remove from oven and allow to cool on the pan for at leacrispy. Remove from oven and allow to cool on the pan for at least 5 minutes prior to serving.st 5 minutes prior to serving.st 5 minutes prior to serving.st 5 minutes prior to serving.

54

A day in the lifeA day in the lifeA day in the lifeA day in the life

From left to From left to From left to From left to

rightrightrightright: (1) Everything : (1) Everything : (1) Everything : (1) Everything

bagel breakfast bagel breakfast bagel breakfast bagel breakfast

sandwich (2+3) Baked sandwich (2+3) Baked sandwich (2+3) Baked sandwich (2+3) Baked

Yeasted donuts with Yeasted donuts with Yeasted donuts with Yeasted donuts with

chocolate Glaze & chocolate Glaze & chocolate Glaze & chocolate Glaze &

cinnamon sugar (4) cinnamon sugar (4) cinnamon sugar (4) cinnamon sugar (4)

Morning Smoothie (5) Morning Smoothie (5) Morning Smoothie (5) Morning Smoothie (5)

Lazy Sundays with an Lazy Sundays with an Lazy Sundays with an Lazy Sundays with an

orange kitty (6) tofu orange kitty (6) tofu orange kitty (6) tofu orange kitty (6) tofu

breakfast scramble breakfast scramble breakfast scramble breakfast scramble

with Tuscan kale, with Tuscan kale, with Tuscan kale, with Tuscan kale,

salsa, seeded toast & salsa, seeded toast & salsa, seeded toast & salsa, seeded toast &

fresh fruitfresh fruitfresh fruitfresh fruit

55

Thanks for

reading!

Sunday Morning Banana Pancake {Issue 1}

Documents

Transcript of Sunday Morning Banana Pancake {Issue 1}