By: Natalie Wiser-Orozco @ The Devil Wears Parsley Serves 4-6 Prep Time: 10 minutes Wait Time: 30 minutes Cook Time: 35 minutes Tools Needed Cast Iron Skillet for frying, Sheet Pan, 9” x 14”Large Casserole Dish  Ingredients 1 Large Eggplant, or 2 small 2 Tablespoons Salt ¼ Cup Ground Flax Meal ¾ Cup Almond  Milk 1 Teaspoon Salt ¼ Teaspoon pepper 2 Cups Panko Bread Crumbs 1 Cup All Purpose Flour ½ - 1 Cup Vegetable Oil for Frying 1 Jar Heka Saucery Egyptian Tomato Sauce 1 Cup Vegan Mozzarella Shreds ½ Cup Vegan Parmesan cheese, grated 1/4 Cup Roughly Chopped Cilantro Instructions ..read more

By: Natalie Wiser-Orozco @ The Devil Wears Parsley Serves 4-6 Soak Time: 6-8 hours Prep Time: 5 minutes Cook Time: 25 minutes Tools Needed Pressure Cooker or Instant Pot Ingredients 1½ Cups Dry Chickpeas, soaked, drained & rinsed 2 Tablespoons Extra Virgin Olive Oil 1 Pound Eggplant, cut into ½ inch chunks (about 1 Large eggplant) 1 Pound Russet Potatoes, cut into ½ inch chunks (about 2 medium Russet) 1 24oz Jar Heka Saucery Egyptian Tomato Sauce 2 Cups Vegetable Broth 1 Teaspoon Salt 2 Tablespoons White Vinegar ¼ Cup Fresh Cilantro, roughly chopped + more for garnish ½-1 Cup Plain Vegan Y ..read more

By: Natalie Wiser-Orozco @ The Devil Wears Parsley Serves 4 Prep Time: 10 minutes Cook Time: 21 minutes Total Time: 31 minutes Tools Needed Cast Iron Skillet, Baking Sheet, Bowl Ingredients For The Meatballs: ¼ Cup Almond Milk or other plant-based milk 2 Tablespoons Golden Ground Flax Meal 1 Pound Beyond Meat 1 Cup Soft Bread, torn into pieces ¼ Cup Dried Minced Onion ¾ Teaspoon Salt ½ Teaspoon Freshly Cracked Black Pepper 1 Tablespoon Vegan Worcestershire Sauce (we use the Annie's brand) 1 Teaspoon Ground Cumin 1 Teaspoon Ground Coriander For The Subs: 2 Cups Heka Saucery Egyptian Tomato Sauc ..read more

By: Natalie Wiser-Orozco @ The Devil Wears ParsleyServes 4-6 Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Tools Needed Two large baking sheets, a vegetable peeler, one medium pot, one large, shallow pot with a lid, and a large serving platter. Ingredients For The Roasted Pumpkin 1 Whole, Fresh Sugar Pumpkin, cubed into ½” pieces (about 4 cups) 2 Tablespoons Extra Virgin Olive Oil 1 Teaspoon Paprika 1 Teaspoon Cinnamon ¼ Teaspoon Cardamom ½ Teaspoon Granulated Garlic 1 Teaspoon Sugar For The Fattah 2 Cups Jasmine Rice 2 Tablespoons Vegan Butter 3 Cups Water 1½ Teaspoons Salt 2 Bay Leaves ..read more

By: Natalie Wiser-Orozco  @ The Devil Wears Parsley Serves: 4 Idle Time: 2 hours Prep Time: 5 minutes Cook Time: 10 minutes Tools Needed Pizza Peel Pizza Stone Ingredients 1 Pre-made Pizza Crust 1 Tablespoon Extra Virgin Olive Oil 1 Tablespoon Semolina Flour* ½ Cup Heka Saucery Egyptian Tomato Sauce 1 Link Beyond Italian Sausage, crumbled into pea sized pieces ½ Cup Vegan Mozzarella Cheese ⅓ Cup Vegan Parmesan Cheese ¼ Cup Red Onion, thinly sliced 1 Scant Handful Fresh Baby Arugula Instructions If your pizza crust is refrigerated, bring it out of the refrigerator.  Place a little oil ..read more

By: Natalie Wiser-Orozco  @ The Devil Wears Parsley Serves 4-8 Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes Photo & Recipe by: Natalie Wiser-Orozco  1 24oz Jar Heka Saucery Egyptian Tomato Sauce 16 Ounces Spaghetti Pasta ¼ Cup Pine Nuts, toasted ½ Cup Basil, roughly chopped, and loosely packed, keep a few whole leaves for garnish ½ Cup Parsley, roughly chopped, and loosely packed ¼ Cup Capers 4-8 Slices Sourdough Bread Butter for bread Bring a large pot of water to a boil.  In the meantime, place a large saucepan over medium heat, and add the Signatur ..read more

By: Natalie Wiser-Orozco  @ The Devil Wears Parsley Serves 4 as a side dish, 2 as a main Prep Time: 5 minutes Cook Time: 45 minutes Tools Needed Oven Safe Casserole Dish with lid Cookie sheet Ingredients 1½ Pound Melissa’s Produce Baby Dutch Yellow® Potatoes or DYPs®* 1 Tablespoon Olive Oil 1 24oz Jar Heka Signature Tomato Sauce ¼ Cup Fresh Chopped Italian Flat Leaf Parsley     Instructions Preheat the oven to 400°F.* Depending on the size of the potatoes, either cut in half or quarters, so that the pieces are no larger than 1 inch.  Toss the potatoes in oil, and tr ..read more

By: Natalie Wiser-Orozco  @ The Devil Wears Parsley Serves 4 Prep Time: 15 Minutes Cook Time: 15 Minutes Total Time: 30 Minutes Photo & Recipe by: Natalie Wiser-Orozco  1 Cup Vegetable Oil (for frying the tortillas) 1 Jar Heka Saucery's Egyptian Tomato Sauce 1 15 ounce can Refried Beans 8 Corn Tortillas ½ Teaspoon Extra Virgin Olive Oil 1 Bottle Just Egg ¼ Teaspoon Salt ¼ Cup Fresh Chopped Cilantro 1 Avocado ½ Cup Vegan Sour Cream Heat 1 cup of oil in a small cast-iron pan over medium heat.  While the oil heats up, heat the Egyptian Tomato Sauce in a medium pot over low hea ..read more

By: Natalie Wiser-Orozco @ The Devil Wears Parsley Serves 4-6 Prep Time: 5 minutes Cook Time: 25 minutes ¼ Cup Distilled White Vinegar 1 Teaspoon Salt, divided 2 Teaspoons Sugar ½ Cup Red Onion, sliced 1 Cup Dry Lentils, soaked overnight ½ Cup Walnuts, roughly chopped 2 Cups Heka Saucery Egyptian Tomato Sauce ½ Cup Water ½ Cup Pickle Chips 4-6 Large Hamburger Buns The night before, or the morning of, make sure to soak your lentils in 3 cups of filtered water.  This softens them up for the recipe, and cuts down on the time you have to have to cook them to make them soft.  Soak for at ..read more

By: Natalie Wiser-Orozco @ The Devil Wears ParsleyServes 4-6 Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Tools Needed 9 inch Cast Iron Skillet or Casserole Dish Foil or casserole dish lid Rimmed Cookie Sheet Ingredients 5 Large Bell Peppers 1 Cup Jasmine Rice 1½ Cups Water 2 Teaspoons Salt, divided 2 Tablespoons Extra Virgin Olive Oil 1 Medium Onion, diced (about 2 cups) 16 Ounce Package Vegan Ground Beef 1 Teaspoon Cumin 1 Teaspoon Coriander 2 Teaspoons Smoked Paprika 1 Teaspoon Red Pepper Flakes 8oz Package Vegan Cream Cheese ½ Cup Cilantro, fresh, roughly chopped +  more leaves ..read more