Print Smoky, Spicy, Blackened Tofu Course Main Course Method Baking, Torching Prep Time 10 minutes minutes Cook Time 15 minutes minutes Servings 2 servings Equipment 1 torch optional, can also broil in the oven instead 1 baking sheet parchment paper or nonstick baking mat Ingredients neutral oil as needed 10 oz high protein tofu Dry Spice Blend 1 tbsp spanish smoked paprika 1 tbsp garlic powder 1 tsp ground cumin 1 tsp ground coriander 1/4-1/2 tsp ground cayenne 2 tsp mushroom powder 2 tsp salt kosher 1/2 tsp black pepper Instructions Preheat your oven to 400F and line ..read more

Print Passionfruit Bars (vegan, gluten free) Course Dessert Method Baking Prep Time 5 minutes minutes Cook Time 25 minutes minutes Chilling Time 2 hours hours Servings 16 servings Equipment 9×9 baking sheet parchment paper small saucepan Ingredients Vegan Shortbread Crust 3/4 cup vegan butter, melted 6 tbsp organic cane sugar 1 1/2 cups gluten free all-purpose flour 1/4 tsp salt kosher Passionfruit Curd 1/2 cup passionfruit juice or purée 2 fresh passion fruits optional 1 cup organic cane sugar 1 1/4 cup full fat coconut milk 6 tbsp cornstarch Instructions Preheat your ..read more

Print Vegan Basque Cheesecake Course baked goods, Dessert Method Baking, Blending Prep Time 10 minutes minutes Cook Time 45 minutes minutes Cooling Time 8 hours hours Servings 8 slices Equipment high power blender or use a stand mixer springform pan 6-8" parchment paper Ingredients 24 oz vegan cream cheese of choice room temp, I like tofutti or monty's 250g silken tofu 2/3 cup organic cane sugar 1/4 cup maple syrup optional, see notes 2 tsp fresh lemon juice 1 tbsp vanilla bean paste 2 tbsp tapioca or cornstarch pinch salt kosher Instructions Preheat your oven to 400F an ..read more

Print White Bean, Quinoa, Snap Pea and Kale Salad with Caramelized Shallot Dressing Course Salad Servings 2 servings Ingredients 1 cup navy beans rinsed and drained 1 1/2 cups cooked quinoa 1 1/2 cups lacinato kale chiffonaded 1 cup snap peas sliced diagonally 1 cup raw brussel sprouts shaved thinly 3 tbsp roasted pistachios chopped Dressing 3/4 cup neutral oil avocado or other 3/4 cup olive oil 5 shallots finely diced 1/4 cup sherry vinegar or champagne vinegar 2 tsp dijon mustard 1-2 tbsp maple syrup to taste *see recipe notes Kosher salt to taste Black pepper to taste Instructions ..read more

Print Homemade Matcha Cereal Course Breakfast Prep Time 15 minutes minutes Cook Time 10 minutes minutes Servings 3 servings Equipment mini cookie cutter optional baking sheet parchment paper mixing bowl Ingredients 1/4 cup almond butter 1/4 cup maple syrup 2 tsp vanilla bean paste 2/3 cup oat flour or gluten free flour of choice 2 tbsp ceremonial grade matcha powder pinch salt kosher Instructions Preheat the oven to 325F and line a baking sheet with parchment paper or a nonstick baking mat. In a mixing bowl, whisk together almond butter, maple syrup and vanilla until s ..read more

Print Ginger Lemon Immunity Shots Course Drinks Prep Time 10 minutes minutes Servings 8 servings Equipment cold press juicer or use blender and strain pulp Ingredients 1/2 pineapple plus the core (see notes) 4 lemons 1-2 pieces ginger palm sized 1-2 pieces fresh turmeric 1/2" 1 pinch black pepper freshly cracked Instructions Peel and cut pineapple into chunks. Save the core and slice into pieces as well. The core contains the highest concentration of bromelain in the pineapple! Slice off the ends of the lemons, then cut them in half and then into quarters. Keep the skin on if ..read more

Print Matcha Latte Overnight Oats Course Breakfast, Snack Prep Time 5 minutes minutes Servings 1 jar Ingredients 1/2 cup gluten-free oats 2 tbsp chia seeds 1 serving protein powder we used Ritual 1 pinch salt 1 1/2 tsp matcha sifted 1 cup almond milk 1 tsp vanilla extract 1 tbsp maple syrup plant based yogurt to top Instructions In a jar, add oats, chia seeds, protein powder, salt and sifted matcha powder and mix together. Pour in the almond milk, vanilla and maple syrup and mix again until combined – be sure to get the edges so there are no protein powder or matcha clumps. Seal wi ..read more

Print Sticky Rice Meatballs (Pearl Balls) Course Main Course Cuisine Chinese Method Soaking, Steaming Prep Time 10 minutes minutes Cook Time 15 minutes minutes Soaking Rime 12 hours hours Servings 10 pieces Equipment steamer basket parchment paper small cookie scoop Ingredients 1/3 cup glutinous rice 300 g vegan ground meat substitute 2 scallions finely sliced 1 clove garlic grated 1/2 tsp ginger peeled and grated 2 tsp tapioca starch or use corn starch 2 tsp toasted sesame oil 1 tbsp tamari or soy sauce 1/2 tsp salt kosher 1/2 tsp sugar Instructions Soak Glutinous Rice I ..read more

Print Matcha Lemon Bars (vegan, gluten free) Servings 16 servings Equipment 9×9 baking sheet parchment paper matcha whisk small saucepan Ingredients Vegan Shortbread Crust 3/4 cup vegan butter, melted 6 tbsp organic cane sugar 1 1/2 cups gluten free all-purpose flour 1/4 tsp salt kosher Matcha Lemon Curd 1/2 cup lemon juice freshly squeezed 1 lemon, zested 1 cup organic cane sugar 1 1/4 cup full fat coconut milk 6 tbsp cornstarch 2 tsp vanilla bean paste or use extract 1 1/2 – 2 tbsp matcha powder ceremonial grade 1/4 cup powdered sugar for garnish Instructions Preheat y ..read more

Print Scallion Oil Ingredients 3/4 cup neutral oil 25-30 scallions Instructions Slice white stem off of the scallions, then cut the remaining green tops into 3-4” pieces. Transfer to a small heavy bottomed pot along with oil on medium heat and cook until the scallions start to sizzle. If you have a thermometer, bring the oil temperature to 180F and let the mixture cook at this temperature for 2-3 minutes. Turn the heat off and transfer the contents to a high speed blender. While still hot, blend the mixture for 5 minutes on the highest speed setting. Prepare a larger bowl of ..read more