12 ounces hot brewed coffee
1 teaspoon ghee
1 teaspoon coconut oil
1 square dark chocolate, optional
Ground cinnamon, optional
Add all of the ingredients in a blender.
Blend until smooth and frothy.
Pour into a hot beverage cup.
Drink up and energize your day!
16 ounce jar with lid
small salad/pickling cucumbers, approximately 7
1 tablespoon kosher salt
2 teaspoons pickling spices
3 garlic cloves, unpeeled, optional
1 sprig fresh dill
Scrub the cucumbers.
Pack them vertically in the jar.
Add salt, pickling spices, garlic cloves (if using).
Add water to fully cover the cucumbers.
Place dill on top of water.
Cover with tight-fitting lid (some liquid may escape during fermenting).
Place outside on a table, if possible, or inside near a sunny window for 1-2 days, depending on the air temperature (speeds up fermentation process).
Place jar in the refrigerator.
New dills after 3 days, half sours in about a week and a half, and full sours after three weeks.
Note: Deli pickles at a fraction of the price!
2 (15 oz.) cans of pitted sour cherries, with their juice
1 cup tart cherry juice
1⁄2 tsp. kosher salt
1 stick cinnamon
1 slice (1⁄2″-thick) lemon
1 cup vegan sour cream
Add cherries, with their juice, and tart cherry juice to a 4-quart saucepan.
Add salt, cinnamon stick, and lemon.
Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.
In a small bowl, whisk together vegan sour cream and 1⁄4 cup of hot cherry liquid from pan.
Remove pan from heat; stir in sour cream mixture.
Chill the soup.
Before serving, remove lemon slice and cinnamon stick.
Serves 4 – 6
3/4 cup Club Soda
Frozen, unsweetened fruit, your choice
1/2 orange, peeled, cut into chunks
Place ingredients in a blender beginning with Club Soda.
Blend until smooth.
Note: Using frozen fruit eliminates the need for crushed ice. No sweetener needed, unless…
16 ounces fresh strawberries, hulled
1 1/2 cups (or one 13 1/2-ounce can) coconut milk or almond milk
1/4 cup honey, or to taste
1 vanilla bean, scraped, or 3 teaspoons of vanilla extract
3/4 teaspoon finely grated lime zest
1/2 cup chia seeds
Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth.
Taste and add more honey if desired.
Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.
Cover and refrigerate for at least 4 hours and up to 3 days.
Stir the pudding before serving.
The longer it sits, the thicker the pudding will become; if it is too thick, whisk in a little water (or coconut water).
Spoon into individual cups or bowls and garnish.
Sweeteners: Honey may be substituted with other sweeteners like maple syrup, agave nectar, etc.
Garnish ideas: strawberries, coconut flakes, lime zest, chopped or slivered nuts, fresh mint.
4 flour tortillas (10 inches)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces non-dairy cheddar cheese, shredded (2 1/2 cups)
Preheat oven to 400°
With a paring knife, trim tortillas to fit a 9-inch springform pan.
Use the bottom of the pan as a guide. Set aside.
Heat oil in a large skillet over medium heat.
Add onion, jalapeño, garlic, and cumin; season with salt and pepper.
Cook, stirring occasionally, until softened, 5 to 7 minutes.
Add beans and beer, and bring to a boil.
Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes.
Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese.
Repeat three times, using 1 cup cheese on top layer.
Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions.
To serve, slice into wedges.
1 1/2 pounds sweet potatoes (peeled and cut in 1-inch cubes)
4 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
2 tablespoons vegan Worcestershire sauce
1/2 sweet onion, peeled and finely diced
1 cup chickpeas, rinsed and drained
1 1/2 cups rolled oats, not steel cut
1/2 cup cashews, finely chopped
toasted potato buns
avocado, peeled and thinly sliced
pickled red onions
green lettuce leaves
Preheat oven to 400ºF.
In a large bowl, toss sweet potatoes and garlic with 2 tablespoons olive oil and season with Kosher salt and freshly ground black pepper.
Place on baking sheet, fitted with parchment paper and roast for 35-45 minutes or until tender. Remove from the oven and allow to cool slightly.
In the bowl of a food processor, pulse to combine sweet potato, Worcestershire sauce, onion, and chickpeas.
Remove mixture to a large bowl and add the rolled oats and cashews and mix to combine.
Form into five patties using an ice cream scoop.
In a heated, large sauté pan, add the remaining 2 tablespoons olive oil and heat over medium-high heat.
Add patties and cook until golden brown, about 4 minutes, flip and cook another 4 minutes. Remove and keep warm.
Makes 5-8 burgers, depending on size
Note: use a plastic lid and plastic wrap to help form the burger patties into perfect rounds.
Recipe inspired by the television program, The Chew.
2 tablespoons olive oil
1 green cabbage (cut into 6 wedges)
1 cup vegetable stock
1 bunch kale (leaves stripped of stems)
1 teaspoon red chili flakes
2 cloves garlic (peeled)
1 lemon (zested)
1/3 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
1 cup white vinegar
1 habanero pepper (halved)
Preheat oven to 325ºF. In a large cast iron skillet add olive oil and heat over medium-high heat.
Add cabbage and cook until lightly browned, about 2 minutes.
Flip and brown on the other side.
Remove to cutting board and allow to cool slightly.
In the bowl of a food processor, add the kale, red chili flakes, garlic and lemon zest and pulse to combine.
While pulsing, slowly add the olive oil in a steady stream until a thick mixture forms. Season with Kosher salt and freshly ground black pepper and remove to a small bowl.
Spoon the pesto in between each layer of cabbage.
Place the wedges back in the cast iron skillet, add vegetable stock and bring to a simmer. Cover and place in the oven for 20-40 minutes (depending on the size of cabbage), or until cabbage is tender.
Remove from oven and serve with habanero vinegar.
In a mason jar, add vinegar and habanero pepper and allow to infuse for at least 15 minutes.
Note: use store-bought basil pesto for a different flavor and a shortcut!
Inspired from a recipe on ABC”s The Chew
3 tablespoons extra virgin olive oil
2 tablespoons nondairy butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 teaspoon salt
1 tablespoon curry powder
1/4 teaspoon freshly ground black pepper
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
salt and pepper to taste
1/2 cup chopped cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt
Heat oil with butter in a large heavy pot over medium heat until foam subsides.
Cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper.
Cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, about 1 hour.
Stir in lemon juice and season with salt and pepper.
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve soup drizzled with cilantro oil.
Note: Soup, without cilantro oil, can be made 3 days ahead and chilled.
1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks
1/2 cup BBQ sauce, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, thinly sliced
1 red onion, halved and sliced into thin wedges
2 tablespoons vegetable oil
4 slices non-dairy provolone or mozzarella cheese (1/8-inch thick slices)
4 ciabatta or hoagie rolls, split and toasted
1/4 cup vegan mayonnaise
2 pepperoncini peppers, from a jar, thinly sliced
Position oven rack six inches from the heat source and preheat broiler on high.
Line broiler pan or rimmed baking sheet with foil.
Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Arrange slices on foil-lined pan.
Broil eggplant until browned and soft, about 4 minutes.
Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reserve.
Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce.
Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more.
Add 1 slice of cheese to each eggplant plank and continue to broil until cheese is melted and browned, about 2 minutes more.
To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce.
Layer an eggplant slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll.
Close the sandwiches and serve immediately.
Note: Makes 4 sandwiches