3 sliced scallions, 3 c mushrooms, kosher salt, 1 medium bok choy cut up, 3 T tamari, 2 T toasted sesame oil, 4 oz noodles, 1 c cubed tofu+1 t tamari, 1/4 c diced celery, kimchi
cook oil, scallion whites, mushrooms, salt until brown; add 4 c water, noodles, cook until noodles are done; add tamari, tofu, celery, & bok choy, wilt; top with scallion greens, more oil, kimchi
2 T flax + 6 T water, 1 c pumpkin puree, 1/2 c nut butter, 1/2 c melted coconut oil, 1/4 c maple syrup, 2 t vanilla, 3/4 c cocoa, 1/2 t soda, 1/2 t salt, 1/2 c stevia-sweetened chocolate chips
mix all but chips, pour into parchment-lined 8×8 pan, sprinkle with chips, 350 F, 45 minutes
2 3/4 c old-fashioned oats, 1 3/4 c rye flour, 1 t kosher salt, 1 T vanilla, 1 T powder, 2 T ground flax, 6 packets stevia, 2.5 c frozen raspberries, 2 c water
2 c aquafaba, 1 can black beans, rinsed & drained; 3/4 c sliced dry-pack sundried tomatoes, 2 c shredded vegan parm, 1/4 c maple syrup, 1 t chili powder, 1 t smoked paprika, 1 T powder, 2 c cornmeal, 1.5 c flour; toppings: 1/2 c shredded vegan parm, sweet & hot jalapeƱos
mix, use silpat, top with cheese & jalapeƱo slice, 350 F, 20 minutes
1 lb dried chickpeas, soaked overnight in 8 c water, 1 t soda, 1 t kosher salt, simmered until tender; 1 clove smashed garlic+red pepper flakes+kosher salt+1 T rosemary fried in 4 T olive oil until golden; 2 T olive oil, 2 cloves smashed garlic, tiny can tomato paste, 1/2 c round pasta, 4 c hot chickpea water, kosher salt & black pepper, red pepper flakes, vegan parm
heat oil, garlic, spices, cook until golden, add tomato, peas, pasta, cook until bottom starts to brown, add water, mixing in bottom crust, simmer until brothy & pasta is done; top with garlic oil, parm
2 (4-oz size) containers gerber bananas, 2 c cocoa, 1/2 c d’vash date nectar, 1 c lilly’s stevia-sweetened chocolate chips, 1 c almond flour, 1 c chopped walnuts, 1 t cinnamon, 1 t kosher salt, 1 t vanilla
food processor, pulsing in chips at end, form balls, freeze until set
sauce: 14 oz tamarind concentrate+2 T maple syrup+1/4 c rice vinegar+2 T tamari; rice: 2 c rice cooked in 1 can coconut milk, 1 t kosher salt, 1 c water; tofu: 32 oz extra firm tofu, pressed, cubed; 2 T olive oil, 1/4 c cornstarch; rolls: lettuce & basil wrapped in 8 spring roll wrappers; toppings: avocado, mango, kimchi, lemon & lime wedges, cilantro
coat tofu in cornstarch, fry in oil until brown, deglaze with half of sauce, serve with toppings on rice; serve rolls with remaining sauce