pizza night salad.

DRESSING

• ¼ cup red wine vinegar
• 1 tablespoon fresh thyme leaves, minced
• 1 tablespoon pepperoncini pepper brine
• 1 tablespoon vegan mayonnaise
• 2-3 teaspoons agave nectar/fine sugar/honey
• ½ teaspoon Dijon mustard
• ½ teaspoon Tamari soy sauce
• 1 clove garlic, finely minced with a Microplane
• sea salt and ground black pepper, to taste
• 7 tablespoons olive oil

SALAD

• 1 cup cooked chickpeas
• 1 cup cherry tomatoes, cut into quarters
• ½ medium red onion, small dice (about ¾ cup diced red onion)
• ½ English cucumber, small dice (about 1 cup diced cucumber)
• ½ cup pepperoncini peppers, stems removed and chopped fine
• ½ cup pitted olives, chopped fine
• 2 sun dried tomatoes packed in oil, minced (about ⅓ cup minced sun dried tomato)
• 2 romaine hearts, finely shredded (about 5-6 cups shredded romaine)
• 1 small head radicchio, finely shredded (about 2-3 cups shredded radicchio)
• vegan parmesan or some kind of cubed cheese (optional)

• Make the dressing. In a sealable jar, combine the red wine vinegar, thyme, pepperoncini pepper brine, vegan mayonnaise, agave nectar, Dijon mustard, Tamari, garlic, salt, and pepper. Seal the lid on top of the jar and give it a good shake. Open up the jar and add the olive oil. Seal the lid back on and give it another shake. Set aside.
• In a medium bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, pepperoncini peppers, olives, and sun dried tomatoes. Season this mixture with salt and pepper and toss with 3 tablespoons of the dressing.
• Add the romaine, radicchio, and remaining dressing to a large serving bowl. Season with salt and pepper. Add ½ of the chickpea and vegetable mixture and toss to combine. Top the salad with the remaining chickpea and vegetable mixture, extra black pepper, and vegan “parmesan” if you like. Serve immediately.

mushroom stroganoff soup.

• 8 oz. Wild mushroom mix, sliced (I used baby bella, shiitake and oyster)
• 1 T olive oil
• 2 Cloves Garlic, chopped
• 1/2  Sweet onion, chopped
• 1 T Sherry vinegar or cooking sherry
• 1 T tomato paste
• 5  cups veg broth
• 1/2 cup oat milk
• 2 C. Wide noodles
• salt and pepper

Instructions

• In a soup pot, heat the olive oil on medium high.  Add the sliced mushrooms, onions and garlic. Saute until the mushrooms and onions are cooked, about 3-5 minutes. The onions should be translucent. Season with salt and pepper. 
• Now add the sherry, and stir to get any bits off the bottom of the pot. Then add the tomato paste. Stir into the mushrooms and onions. 
• Now add the veggie broth and oat milk. Stir to combine. Taste and add a bit of salt and pepper to taste. Bring to a boil. 
• Now add the noodles, reduce the heat a bit and simmer until the noodles are cooked al dente. Check the package instructions for how long that will probably be according to the type of noodles you have.
• Taste and season as needed. Serve immediately! 

african peanut stew.

1 chopped onion
4-5 cloves chopped garlic
fresh ginger
1 large sweet potato, peeled and cubed
1 tspn cumin
2 tspn coriander
1/2 cup dried green lentils
1 cup crushed tomatoes
2 T tomato paste
3 cups veggie broth
1/2 cup peanut butter (natural)
2 cups shredded kale
salt & pepper
Crushed peanuts and cilantro
basamati rice

1. Heat the oil in a large pot on medium-high heat and add onion and cook 2-3 min.
2. Add the ginger and garlic and let cook for another 2 minutes. 
3. Next add the sweet potato, lentils, cumin, coriander and mix together, letting cook for about 1 minute. 
4. Reduce the heat to medium-low, then add the crushed tomatoes and vegetable broth. Let simmer for 15 minutes. 
5. Add in the rest of the ingredients and mix until combined. Let simmer for another 10 minutes. 
6. Serve with crushed peanuts and cilantro over basamati rice.

curried lentil soup.

• 1 Tbsp coconut oil 
• 1 medium yellow onion, diced 
• 2 medium carrots, peeled and chopped 
• 4 cloves garlic, minced 
• 1 tsp minced fresh ginger
• 1/4 tsp each sea salt + black pepper (plus more to taste)
• 1 ½ T curry powder (recipe to follow)
• 2 cups diced potatoes, cut into 3/4-inch pieces 
• 1 cup uncooked green or brown lentils
• 4 cups vegetable broth
• 2-3 cups chopped kale or baby spinach
• 1/2 cup canned light coconut milk
  
  homeade curry powder:
• 2 Tbsp ground coriander
• 2 Tbsp ground cumin
• 1 1/2 Tbsp ground turmeric
• 2 tsp ground ginger
• 1 tsp dry mustard
• 1/2 tsp ground black pepper
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp cayenne pepper or ground chilies

• Heat a large pot over medium heat. Once hot, add coconut oil, onion, carrots, garlic, ginger, salt, and pepper and sauté for 4-5 minutes, until softened.
• Add the curry powder, potatoes, lentils, and vegetable broth, and stir to combine. Bring to a rolling simmer, then reduce heat to low and simmer covered for 20-25 minutes, stirring occasionally, or until lentils and potatoes are tender.
• Add kale or spinach and coconut milk and cook for 2-3 minutes to wilt. Taste and adjust as needed, adding coconut sugar or more coconut milk to balance the heat, curry powder for intense curry flavor, or more salt to taste.
• Serve as is, or garnish with fresh cilantro and lemon juice (optional).

Vegan larb.

For the Mushroom Mixture

• 1 tablespoon vegetable oil
• 10 ounces kale stems removed and chopped
• 1 1/2 pounds Shiitake and Maitake mushrooms finely chopped
• 4 cloves garlic finely chopped
• 6 green onions thinly sliced
• 3-4 tablespoons soy sauce
• 2 tablespoons sambal oleek   
• 1 tablespoon brown sugar

For the Rice

• 2 cups jasmine rice
• 2 1/2 cups water
• 1 cup coconut milk
• 1 teaspoons white sugar
• 1 teaspoon kosher salt
• 1 lime zested and juiced  

Garnish

• Fresh mint
• Fresh basil
• Fresh cilantro
• Combine the cucumbers, red onion and rice vinegar in a small bowl and toss to combine. Let them marinate while you cook the chicken.
• In a large heavy bottom skillet, heat the vegetable oil over medium high heat. Once hot, add the kale and sauté over medium high heat until wilted, about 5-6 minutes. Season with salt and carefully remove the kale and transfer to a medium bowl.
• In the same heavy bottom skillet, add the chopped mushrooms and cook until the mushrooms are caramelized, about 12-14 minutes. Once cooked, add the kale mixture back in the pan and stir to combine.
• Once everything is back into the skillet, add the garlic and green onions and sauté for 1 minute until fragrant. Add the soy sauce, sambal oleek and brown sugar and stir to combine. Season with salt as needed and reduce heat to low and simmer until ready to use. Add in the kale and toss to combine.
• Place the water, coconut milk, sugar and salt in a medium saucepan, and warm over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot with lid, then reduce the heat to low. Cook, undisturbed, for about 15 minutes, then turn off the heat and let the rice steam for another 5 to 10 minutes. Uncover, fluff, and season with the zest and juice of 1 lime.
• To assemble, place equal amounts of the coconut rice at the bottom of 4 bowls, followed by equal amounts of the mushroom kale mixture, pickled vegetables and plenty of the fresh herbs. Serve immediately.

lime squares.

crust:
2 cup flour
1/2 cup powdered sugar
1 cup margarine

mix with fork as you would pie dough. Pat into 9×13 pan. bake 350 for 20-25 min.

Filling:
4 eggs
2 cups sugar
1/4 cup flour
1/2 tsp baking powder
1/2 cup lime juice

prepare five minutes before the crust is ready. mix together and pour on top of crust and bake 350 for 20-25 min. sprinkle with powdered sugar while its still warm.

polenta and mushrooms

• 4 Cups Water
• 1 1/2 tspn salt
• 1 Cup Corn meal
• 3 T vegan butter

Mushrooms:

• 1 T olive oil
• 4-6 Cloves Garlic, chopped
• 16 Ounces Mushrooms, bella and shiitake(sliced)
• 1 Teaspoon Rosemary, dried
• 1/2 Cup Red wine
• 3/4 cup veg broth
• 1 tspn corn starch
• salt and pepper to taste
• impossible sausage (optional)
• parmesan cheese
  
  
• First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.
• Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid. 
• In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper. If you are adding impossible sausage, now is the time.
• Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown. 
• Then add the rosemary and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine. 
• Now, whisk together the veggie broth and corn starch in a small bowl. Then add it to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with another pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
• Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. Taste and adjust seasoning. Remove from heat.
• Now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce. Top with parmesan cheese.

cauliflower tzatziki bowls.

4 cups cauliflower
6 cloves chopped garlic
1 small onion or 2 shallots, chopped
2 tspn smoked paprika
2 tspn chili powder
2 tspn dried oregano
1 tspn ground tumeric
2 sweet potatoes, cut into matchstick fries
1 tspn season salt
1 tspn old bay seasoning
2 persian cucumbers, chopped
1 avocado, diced
Small tomatoes, chopped
2 T lemon juice
1/4 cup fresh dill
choppedlettuce, peperoncini, and pitas for serving
roasted asparagus – optional
feta cheese – optional
tahini sauce – optional

serve over farro or pearled couscous, im assuming basamati rice would also work.

tzatziki sauce:

• 1/2 large cucumber (unpeeled + finely grated)
• 1 1/2 cups kite hill greek yogurt 
• 3 cloves minced garlic
• 1/4 cup finely chopped fresh dill (or 2 Tbsp dried dill per 1/4 cup fresh)
• 1 pinch each sea salt and black pepper (plus more to taste)
• 1 1/2 Tbsp lemon juice
  
• Preheat oven to 425° F.2. On a baking sheet, combine the cauliflower, some olive oil, garlic, shallots, paprika, chili powder, oregano, turmeric, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss and roast another 10 minutes, until lightly charred.
  
• start cooking the farro according to package directions.
  
• On a separate large baking sheet, toss the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper. Bake 15 minutes, toss, then bake another 10 minutes until the potatoes are crispy. Roast asparagus during last 15 minutes as well.
  
  
• Meanwhile, combine the cucumbers, avocado, potatoes, lemon, dill, salt, and pepper.
  
• Assemble all the ingredients for the tzatziki sauce.To assemble, add farro to bowl. Top with cauliflower, sweet potatoes, cucumber/avocado, feta, asparagus and any other desired toppings. Add a few dollops of Tzatziki sauce. drizzle tahini (optional)Serve with pitas.

country air-fried portabellas

• 2 portabella mushrooms, rinsed and patted dry
• 1 cup almond milk
• 1 tspn apple cider vinegar
• 1 cup white flour
• 1/2 teaspoon seasoning salt (smoked salt or regular salt can be used)
• 1/2 teaspoon white pepper (black pepper can be used)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon curry powder
• 1 T nutritional yeast
• Cooking spray

1. Preheat air fryer to 375 F.
2. Remove stems and cut each mushroom in half widthwise and lengthwise with serrated knife to make 4 cutlets per portabella. Add almond milk and add app cider vinegar to a medium mixing bowl; let rest a few minutes then gently add the mushroom cutlets to coat well; set aside for 15 minutes.
3. Meanwhile in medium bowl, whisk together flour, salt, pepper, garlic powder, onion powder, nutritional yeast, smoked paprika and curry powder.
4. Set a foil-lined pan under the air fryer basket then coat the top of the air fryer basket with canola oil using a silicon brush. Place the bowl with mushrooms next to the bowl with the flour mixture which is next to the air fryer basket. Then one by one (using a fork or your clean fingers) dip each mushroom cutlet thoroughly in the flour mixture then holding it above that bowl, coat each side generously with cooking spray and place it in the air fryer basket. Repeat with the rest of the mushroom cutlets.
5. Cook in the air fryer until golden brown and lightly crispy (at least 10 minutes). Serve with gravy and collard greens.

tortilla soup

• 2 chipotle peppers
• 8 corn tortillas
• 2 (14-ounce) cans diced fire-roasted tomatoes
• 2 T oil
• 1 large white onion, diced
• 1½ teaspoons sea salt, plus more to taste
• 1 teaspoon ground cumin
• ¼ teaspoon dried oregano
• 3 garlic cloves, grated
• 4 cups vegetable broth
• 1 can black beans
• 1½ cups corn
• Freshly ground black pepper

For serving

• Diced avocado
• Sliced radishes
• Fresh cilantro
• Crumbled Cotija cheese
• Lime wedges
  
  * I made this soup in a crockpot
  
• Place the chipotle peppers and tortilla in a blender and add the tomatoes. Blend until smooth.
• Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and salt, and cook, stirring occasionally, for 8 minutes, or until softened. Add the cumin and oregano and cook for 30 seconds, or until fragrant. Add the tomato mixture and cook, stirring, for 2 minutes. Add the garlic, water, and beans and simmer for 20 minutes. Add the corn and simmer for 10 more minutes.
• Cut the remaining tortillas into thin strips and place on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheets and bake for 10 to 15 minutes, or until crispy. alternatively, cook in air fryer
• If the soup is too thick, stir in a little more water to reach your desired consistency. Season to taste. Ladle the soup into bowls and top with the crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.
  
  * I made this soup in a crockpot