Ingredients: Cutlets 1 block of extra firm tofu 3 cups vegetable broth Juice of 1 lemon 2-3 sprigs of rosemary 2-3 sprigs of thyme 3/4 tsp oregano 3/4 tsp paprika 3/4 tsp seasoning salt Trader Joe’s 3/4 tsp salt (omit if your broth is salty) 3/4 tsp black pepper 3/4 tsp garlic powder 3/4 tsp parsley Breading ½ cup panko breadcrumbs 2 tsp all purpose flour Gravy: (From Dr. Mcdougalls website) 2 Cups of the vegetable broth (from the marinade strained first) 3 TBSP Soy sauce, or less to taste 2 TBSP Tahini 1/4 Cup Brown rice flour Directions: Start by pressing the tofu. Slice the tofu block into ..read more

Ingredients: 1 onion diced 2 carrots sliced 3 celery stalks diced 4 garlic cloves minced 3 cups veggie broth 4 cups water 2 cups dry brown lentils 1 bunch kale, cleaned and chopped 14 oz can diced tomatoes 2 TBSP tomato paste 2 tsp oregano 1 tsp basil 1 tsp cumin 1 tsp ground coriander 2 bay leaves salt and pepper to taste Directions: In the IP on Saute, add the onions, carrots and celery, cook until onions are translucent, about 5 minutes. Add the garlic and cook for a few minutes more. Turn IP off. Add the rest of the ingredients. Set to manual setting or high pressure for 6 minutes with a ..read more

Ingredients: 1 16oz tofu cut into strips 112 grams of pasta (2 servings) Sauce Ingredients: 1 TBSP tahini 2 TBS soy sauce 3 cloves garlic minced or grated 1/4 cup water 1/2 tsp red pepper flakes 1 TBSP white miso 1 TBSP maple syrup 1 TBSP oil free hoisin sauce Fresh veggies: 112 grams of pasta (2 servings) 1 medium onion 2 large carrots cut into match sticks 1 lg bell pepper sliced 100 g sugar snap peas (about 2 cups) 12 oz frozen broccoli (thawed) salt and pepper to taste 5 scallions sliced (save some to use for toppings on the plate) Press and drain the tofu and slice into strips. Cook in th ..read more

Sauce Ingredients: 1 block of tofu (from the cooler at the grocery store) 1/2 cup PB2 Peanut Butter mixed with water to make it runny 2 TBS coco aminos or soy sauce 1 TBSP rice vinegar 1 tsp Sriracha 2 cloves garlic minced 1 tsp ginger grated or minced 2-4 TBSP hot water Skillet Veggie Ingredients 340g of bok chow, sliced and cleaned 6oz sugar snap peas cleaned 2 cloves garlic minced 12 oz broccoli (i used frozen but thawed it out first) Quinoa ingredients 1 cup dry quinoa 1 3/4 cups water Directions: 1. Make the peanut sauce by combining the sauce ingredients and whisking well. The sauce need ..read more

Ingredients: 12 oz cooked pasta (we used Ditalini pasta) Dressing from recipe below 15 oz chick peas (drained and rinsed) 1 cup celery diced 1 cup frozen peas thawed 1/2 cup red onion diced 1 cup red bell pepper diced 1/3 cup fresh dill chopped 1 tsp apple cider vinegar 1 TBSP maple syrup Dressing: (Mix all ingredients in a bowl and chill for 30 mins) 1/3 cup low fat plant based yogurt 1/3 cup Starch Solution Tofu based mayo 3 TBSP juice from a jar of dill pickles juice of 1 lemon 2 tsp dijon mustard 1 tsp sea salt 1/4 tsp black pepper 1 tsp garlic powder Directions: In a mixing bowl, make the ..read more

Easy and Oil-Free!! 2 tablespoons water 2 zucchini diced 2 yellow squash diced 8oz of corn (Fresh or frozen) 1 onion diced 2 garlic cloves 1-teaspoon kosher salt ½-teaspoon garlic powder ½-teaspoon black pepper Dice the garlic, onion, zucchini, and yellow squash and set aside in a bowl with the corn. Put a medium size sauté pan on medium heat, add water, then add veggies to pan and stir occasionally for 20 minutes. After 10 minutes of cooking, add garlic powder, black pepper and salt. Continue cooking until softened. Serve with pinto beans, black beans, or in a burrito. Link to YouTube video w ..read more

50g (about 4) Scallions diced 30g (About two handfuls) Baby spinach chopped 150g (10 cherry) Tomatoes diced 1/4 tsp Sea salt 1/4 tsp Pepper 1/4 tsp Dried basil 1/4 tsp Dried parsley entire recipe from my Just Egg Copy cat (mung bean) recipe (See recipe below) In a mixing bowl add the scallions, spinach, tomatoes, all the spices and the mung bean mixture. Stir to combine. Pour into muffin pans. Use paper liners as this recipe does stick to the pan. You can use spray oil on the pan if you are not worried about having an oil-free recipe Cook at 375F for 20 mins. Once they are done, immediately us ..read more

Ingredients: 8oz cooked pasta salad 1/2 chopped green pepper 4 fresh tomatoes diced 1 red onion diced 1/2 bell pepper diced 1/2 cucumber diced 1/2 purple cabbage shredded 15oz can chickpeas drained and rinsed 2 tbsp cilantro 2 tbsp basil 1/4 cup Italian dressing some lemon juice some lemon zest 2 cups of baby spinach salt and pepper to taste Add the past and all the ingredients except for the spinach to a mixing bowl and toss. Fill 4 large Mason jars to about 3 inches from the top. Fill the rest of the jar with the spinach. Cap, store in fridge and use within 5 days. Link to video where I make ..read more

Ingredients: 6 cups peeled sweet potatoes diced into 1" cubes 1 tablespoon garlic powder 1 teaspoon onion powder 1 teaspoon thyme ½ teaspoon pepper 1teaspoons salt ½ teaspoon paprika 4 cloves garlic minced 3-4 scallions diced (add at the end) 1-2 yellow and/or red peppers 1/2 cup veggie broth 1 yellow onion diced Directions: Peel skin off potatoes and cut into 1 inch cubes. Lay them out in a single layer on an over rack and cook at 425F for 45-50mins. Let cool a bit after they are done. In a saute pan over low-med heat, add a bit of broth and then the onion, garlic, peppers and any veggies y ..read more

Ingredients: 3lbs orange colored sweet potatoes 1 tbsp maple syrup 3 tbsp water 1 tbsp chipotle powder 1 tbsp smoked paprika 1 tbsp pumpkin pie spice 1 tbsp cinnamon 1 tbsp Cajun seasoning 1 tbsp chili powder Directions: Preheat oven to 425F. Peel skin off potatoes and cut into fries. Put them in a mixing bowl. Take a ramekin and add the maple syrup and water and mix well. Dump it into the mixing bowl on top of the potatoes. Mix the potatoes around with your hands until all of them are coated with the syrup mixture. Dump in the spices and mix well until all fries are coated. You can add any ty ..read more