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Directions

This recipe is raw, gluten-free and vegan!

In a large bowl, combine agave, almond butter, acai powder, goji berries, and 2 cups of coconut. In a food processor (or with a knife) mix currants and cherries till they form a fine, sticky ball. Combine cherry mixture with agave mixture, using a heavy spoon or your hands. Using a small scoop, form mixture into balls, then roll in remaining coconut. You can refrigerate these for up to 7 days or freeze them for a later date. They make a great raw treat, and the goji and acai are excellant for your energy.

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Place ingredients in Vitamix or blender and blend away. Add more maple syrup if necessary. Flavor gets better once pudding has been refrigerated.

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Cook noodles according to pkg directions. One minute before draining, add snow peas to noodles and cooking water. Drain pasta and peas. Mix sesame and peanut oils in a small bowl. In another small bowl, whisk together soy sauce and vinegar. Put noodles and peas in a large bowl. Add oils and toss. Mix in mushrooms, carrots, sprouts, corn, water chestnuts, and green onions. Add soy sauce and vinegar; toss until well coated. Optional: top with chopped peanuts

Ingredients

Directions

Ingredients

Directions

Crush the graham crackers into a fine powdery consistency using a hand blender or coffee grinder (or buy a graham cracker crust!). Put the graham cracker crumbs to a mixing bowl and add the Earth Balance and agave nectar. Mix thoroughly and press firmly into a 9” pie pan. Place crust in the freezer for at least two hours. In a separate mixing bowl combine the peach-flavored yogurt, the Toffuti cream cheese and the chopped peach pieces. Use a heavy spoon or fork to thoroughly combine the ingredients. Remove the pie crust from the freezer and fill it with the yogurt-Toffuti filling. Decorate the top with the ten peach slices and return the pie to the freezer. After about two hours, place it in the refrigerator to keep until you are ready to serve it. Allow it to sit out for 20- 30 minutes before serving. Makes 8 servings.

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Preheat oven to 350 F. Grease a 9” X 13” baking sheet with Earth Balance spread. In a large mixing bowl, use a wire whisk to mix together peanut butter, oil and brown sugar. Stir in almond milk and vanilla and mix well. Stir in baking powder. Add flour, 1/2 cup at a time, mixing well with a wooden spoon. Transfer dough to the greased baking sheet and press it into place. Sprinkle pretzels and chocolate chips evenly over the dough and press them down slightly. Bake for 25 minutes, until edges are slightly browned and center is still moist and soft. Allow to cool completely before slicing for best results. (I cut a few slices while it was still warm, but it came out better once it was cooled.)

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Heat 1 Tbsp oil in a frying pan over medium heat. Sauté onion, bell pepper and celery for 5-7 minutes, until softened. Remove from heat. Place onion mixture, chickpeas and cilantro in food processor. Pulse until mixture is well chopped but not pureed. Place chickpea mixture in a bowl and add remaining ingredients. Mix well. Heat 1 Tbsp olive oil in a frying pan over medium heat. Shape chickpea mixture into patties and cook in batches, about 4-5 minutes per side or until crispy and browned. Add more oil to pan as needed. Serve with Pico De Gallo and avocado slices.

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In a large bowl combine first 10 ingredients (through cumin seeds) and toss. In a separate small bowl, combine oil, lime juice, agave, sea salt and pepper and stir with a wire whisk. Pour lime mixture over bean mixture and toss well to coat. Refrigerate for 1 hour before serving. Serve with tortilla chips.

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Use a julienne or vegetable peeler to slice raw asparagus into long strips. Chop asparagus tips. In a bowl, sprinkle asparagus with salt and pepper, then toss with olive oil and vinegar. Sprinkle in sesame seeds and toss again. Allow to sit for 15 minutes before serving.

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Boil the sweet potatoes until soft enough to put a fork through. While they are boiling, soak the black beans in water, rinse, and toss them into a medium/large bowl. Mash beans and then crumble the tempeh into the bowl with them. When the sweet potatoes are done, mash in small bowl. Add almond milk, agave, and cinnamon. Thoroughly combine sweet potato mixture with black beans and tempeh. Add all remaiing ingredients except oats, mixing well. Finally, add oats, about 1/3 cup at a time, mixing until a slightly firmer texture is reached. If you like, cover the bowl and refrigerate for an hour or so before forming patties. Make small/medium balls and flatten them out into patties using a spatula. Add oil to a pan and cook the burgers over medium-high heat, keeping an eye on the bottom for your desired blackness/char. Flip and cook on opposite side. You can also bake them at 400 F in the oven for about 15-20 minutes, or to your desired browning/crispiness, flipping halfway through; you can lightly dust the sheet with flour if you want to prevent sticking. (Outdoors? Try throwing them on the grill! Make sure you form some firm patties!) Makes 6-8 BST Burgers for your taste buds, stomach, and overall enjoyment.

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Cook quinoa on stovetop or rice cooker. While quinoa is cooking, heat 1 Tbsp olive oil and 2 Tbsp water in a large pan. Once oil and water are hot, add kale and sauté for 3-5 minutes. Mix in apples, mushroom, beets, and apple cider vinegar and mix while continuing to cook. If desired, add ume plum vinegar (warning: very strong flavor!). Sprinkle in sea salt and a dash of garlic powder (optional). Once sauté mixture is fully combined and cooked throughout, add quinoa. Enjoy!

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Cut the tempeh in half and then in half again, making 4 even pieces. Boil the tempeh pieces for 10 minutes. Remove from water and set aside for a few minutes until pieces are cool enough to handle. In a small bowl, blend Cajun spice, paprika and garlic. Roll the tempeh pieces in the mixture, coating each piece completely. Spray sauté pan lightly with oil and simmer tempeh for about 4-5 minutes on each side, until it browns a bit with a few char marks and is heated through. Meanwhile, slice green tomato into 1/3” thick slices. Lightly spray each side with oil and dredge in bread crumbs until coated. Add tomato slices to saucepan with tempeh or lightly spray and heat a second pan. Simmer on medium heat until the bread crumbs brown and the slice is heated through, about 3 minutes on each side. Remove tempeh from pan, slice into thin pieces and place on bun. Coat with BBQ sauce if desired. Add 2 tomato slices and arugula. Top with the other half of the bun and enjoy.

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The night before, or 7 hours before, you would like to serve: Coat a 1 1/2 -qt (no larger or it will burn) crock pot with spray oil to help prevent sticking. Add all ingredients to pot. Stir well, making sure the spices are thoroughly blended in, lest they burn around the edges. Put the lid on and cook on low for 7 hours while you dream about your healthful and decadent breakfast. Serve warm, with a drizzle of brown rice syrup if you would like, and greet the day with a smile. Every morning should be a Carrot Cake morning.

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This is a little putsy, but most of it can be made in advance (add avocados and tomatoes when serving). And of course, always use organic ingredients when possible. Combine farro and water and bring to a gentle boil. Once boiling, reduce heat to low or medium-low (so it will not bubble over). Let simmer for 15-20 minutes, then add salt. Let simmer another 5-10 minutes (25-30 minutes in all -- grain should be tender but not mushy). Drain if necessary. While farro is simmering, start water for quinoa. Bring to a boil. Add salt and quinoa. Reduce heat and simmer for 12-15 minutes, until liquid is absorbed and spiral of germ is visible. Remove from heat and let stand 5 minutes. While grains are cooking, chop spinach into bite-size pieces (not too fine, but not whole leaves either). Rinse and spin. Set aside. Break off tough ends of asparagus and cut across the stock in 1/4"-1/3” rounds. Bring pot of salted water to a boil. Add asparagus for 1 minute. Drain and submerge in salted ice bath to stop cooking and retain color. Combine cooked farro and quinoa. Add rinsed and drained spinach, asparagus and yellow pepper. Prepare dressing by combing all dressing ingredients (I usually mix it up in a clean jam jar). Pour over salad mixture. Stir to coat. If eating immediately, add avocados and tomatoes. If not, refrigerate grain mixture. Bring to room temp before serving. Add tomatoes and avocado before serving. Salt and pepper to taste. Serves 4.

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In the bottom of a large serving bowl, pour the olive oil and the vinegar. Next slice the pear into slivers and add to the vinaigrette. Next add all the spinach and then the nuts and then toss. Do not refrigerate. Serve soon after preparation. This salad is great with cornbread or a French baguette. Alone, it makes an excellent lunch; serve as a side for dinner.

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For the Cupcakes: Preheat oven to 350 F. Grease or line 2 mini-muffin tins. Combine almond milk and apple cider vinegar in small bowl and let sit to curdle (about 3-5 minutes). In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate, medium bowl, combine agave nectar, cooking oil, curdled milk and vanilla. Pour the wet ingredients into the dry ingredients and mix until just blended. Carefully spoon the mixture into prepared muffin cups. Bake for about 12 minutes or until toothpick inserted in the center comes out clean. Cool in the pan about 5 minutes, then transfer to a cooling rack to cool completely.

For the Frosting: In a large bowl, combine chopped strawberries, butter, most (not all) of the powdered sugar, 1 Tbsp almond milk, and vanilla. Mix with electric beaters until the consistency is creamy and the strawberries are well incorporated. (The frosting should be pink by this point.) Add more powdered sugar or almond milk as needed for the right consistency to spread. Now you're ready to frost the mini cupcakes!

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Chop or dice faux chicken strips and place in a medium bowl. Add peppers, tomatoes, onion, raisins, basil/spinach/lettuce, and walnuts. Toss together. In a separate, small bowl, mix together mayo and lemon juice with salt and pepper. Combine mayo mixture with faux chicken mixture. Place in whole wheat or spelt tortilla shells or, if you're being really good, in romaine lettuce leaves. Roll up and enjoy! /p>

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In a large, deep pot, heat oil over medium heat. Sauté onion and garlic for 3-4 minutes. Add bell pepper, carrots and celery and sauté for 5-6 minutes. Pour in crushed tomatoes, diced tomatoes and broth and bring to a boil. Stir in beans and lentils, reduce heat and cover. Simmer for 1 hour, stirring occasionally. Add chili seasoning, cayenne (if you like it spicy), black pepper, cumin, coriander and corn. Re-cover and simmer for 30 minutes, until beans are tender. Serve chili topped with avocado, cilantro & tortilla chips. It's also tasty served over brown rice or a baked potato.

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Sauté the mushrooms and onions in the oil for a few minutes. Add the parsley and dill weed and cook a few more minutes. Add the spinach and tamari, stir, and cook a few more minutes. Remove from heat and add the tofu. Mix well and adjust the seasonings to taste. Prebake the pie crust at 400 F for 10-12 minutes until golden brown. Fill the pie crust with the cooked tofu filling, top with grated soy cheese, if desired, and bake at 350 F for about 30 minutes. ENJOY ! ! !

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Lightly steam kale. Toss steamed kale with orange and dress with vinegar and olive oil. Add a small pinch of salt and freshly ground black pepper to taste. Toss seasonings evenly. Enjoy!

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Combine broccoli, green onions, raisins, and tempeh. Whisk together dressing ingredients and pour over salad. Best when left in the fridge overnight. Yum!!

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Cook pasta according to box instructions. Steam broccoli. While pasta and broccoli are still hot, combine with Daiya and stir until Diaya is melted. Sauté garlic and onions in any high-temp oil, then drain. Combine remaining ingredients with drained garlic and onions in a small food processor and process. Serve over pasta.

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For brownies: Whisk together all brownie ingredients until well blended. Pour into a lightly greased 9” X 13” baking pan (the batter will be runny and look like a small amount for the pan). Bake at 350 F for about 15 minutes, until set.

For frosting: Whisk cocoa and coffee powder into the melted margarine. Add vanilla and milk. Slowly add the powdered sugar until completely smooth. Spread immediately over warm brownies. The frosting will sort of melt into the brownies.

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Start water for pasta.

Cut onion down middle and then thinly slice. In a large (wide and deep) skillet, heat 1-2 Tbsp olive oil on medium heat. Add onion and sauté until soft and somewhat translucent. Add a little salt and pepper. Add garlic and sauté slowly. Remove onions and garlic from heat and place in bowl. Return pan to medium heat. Add 1 - 1 1/2 Tbsp olive oil to pan. Add mushrooms (do not stir) and allow to cook for 1-2 minutes, until seared. Add thyme and sauté, stirring, for another 2-3 minutes. Remove from heat. Add mushrooms to onion and garlic mixture.

Once water for pasta is at a rolling boil, add pasta. Return skillet to stove, bring to medium heat, and add 1 Tbsp olive oil. Add zucchini and sauté until medium-soft. Toss in a little salt and pepper. Add garbanzo beans, cracked red pepper and tomatoes. Return onion, garlic and mushrooms to skillet, along with 1/4-1/3 cup water from pasta pot.

1-3 minutes before pasta is finished, pull from heat, drain and add to skillet. Serve and garnish with vegan Parmesan and/or fresh basil as interested.

Ingredients

2 cups plain soy yogurt
2 cucumbers, diced small
3 cloves garlic, minced
3 Tbsp lemon juice
1 Tbsp olive oil
Dash salt and pepper
1 Tbsp chopped fresh mint leaves
1/4 tsp paprika

Directions

Mix together all ingredients. Chill for at least an hour before serving to allow flavors to mingle.

Ingredients

Directions