Five Minute Ramen

Ramen package

Broth (Best with Sustainable Broth Recipe)

Miso paste (red, white)

Green onions

Shitake mushrooms

1/2 carrot

Bring broth to a light boil. Add frozen broccoli and slivered carrots. Cook 2-3 minutes

Add ramen noodles, discarding flavor package. Cook for one minute, remove from heat.

sautée mushrooms and chop green onions.

Add 1-2 tbsp to ramen mix, add vegetables, serve.

Note: do not cook or boil miso. Miso should be added after removed from heat to avoid changing the flavor and killing the probiotic properties as it is a fermented product.

Vegan Creamy Potato Leek Soup

You will need an Immersion Blender or high powered blender for this recipe.

3-4 med leeks, Cut lengthwise, cut into smaller pieces, washed WELL

1 Scallion

1 bag Little Potato Company Gold Potatoes, washed and cut in halves

1 tbsp coriander

1 tbsp Crushed Red pepper

1 tsp salt

tsp black pepper

2 tbsp avocado oil

1/2 cup plant-based whipping cream

1 jalapeno

3 cloves garlic

8-10 cups broth/ water

Fresh Dill

Topping:

Fresh Dill

Heat large soup pot with avocado oil and add chopped scallion until golden, add garlic, stir until fragrant. Add leeks, little by little, stirring while you go. These will cook down. Add halved potatoes, jalapeno, salt, peppers, dill (save some dill for garnish) and coriander. Add water or broth to mixture and cook until potatoes are tender with a fork. Add plant-based whipping cream. Use immersion blender to blend soup. Season to taste. Served great with Sourdough Bread!

If you don’t have an immersion blender you will need to safely scoop soup into blender and transport back into pot. Soup will be very hot. You may want to let it cool before doing this.

Vegan Pad Thai with Vegetables

Sesame Oil

2 carrots, sliced thin

1/8 cabbage (red or green), shredded

2 cups broccoli (can use frozen)

1/2 red onion, sliced thin

3 cloves garlic, diced

1 box Thai Kitchen rice noodles

For the sauce:

1 tbsp hoisin sauce

1tbsp reduced sodium Tamari

2 tbsp peanut butter

1 tsp chili oil/ red pepper flakes

1tsp mirin

1/2 lime, juiced

Toppings:

Cilantro, chopped

Peanuts, Chopped

For Tofu

Tofu package

Sesame oil or avocado oil

1-2 tbsp corn starch

1 tbsp tamari

Heat skillet on medium heat (wok is best, but large cast iron works great too.

Add onions and sesame oil, stir and brown. Add garlic, stir until fragrant and then add broccoli and carrots and cook for about 5-7 minutes before adding cabbage. Cook a few more minutes or until vegetables are tender, remove from heat, set aside.

If adding tofu:

Press moisture out of tofu with towel. You can place a skillet on top of tofu wrapped in towel to get extra moisture out

Cube tofu and add to mixing bowl with a light drizzle of avocado or sesame oil, adding corn starch and Tamari until coated thoroughly. Place tofu on baking sheet and bake at 425 for about 15-20 minutes or until desired brown/ crispness

Prepare Noodles:

Prepare noodles as directed, bringing water to boil, then adding noodles and removing from heat. Let sit for ten minutes before straining noodles.

Put it all Together:

Mix all sauce ingredients together. If sauce is too thick, you can add a tbsp of hot water and stir to desired consistency.

Add sauce to vegetable mixture, coating thoroughly and then add noodles to vegetable mixture, mixing as you add noodles to coat thoroughly.

Add baked tofu

Add chopped peanuts and cilantro

Easy Roasted Butternut Squash Pasta

Cut squash into four pieces, scoop out seeds, set seeds aside.

lightly drizzle avocado oil and sprinkle a little salt and pepper. Bake squash at 425 meat side down for about 40 minutes or until tender

Set squash aside to cool.
Rinse seeds and remove pulp. Dry with paper towel. Add seeds to baking sheet. Sprinkle lightly with salt, pepper, and paprika. Bake seeds for 10-20 minutes at 250, mixing halfway through.

Prepare Banza chickpea cavatappi noodles (or your favorite noodle)

Once squash is cool, scoop meat out of 2 of the four pieces (save the other two pieces for another meal) placing directly into blender. Add 1/2 cup of plant based whipping cream or coconut cream, 4 tbsp of nutritional yeast, a heavy dose of paprika, a pinch of salt, and a splatter of pepper. Blend and add to prepared pasta. Add roasted seeds. Taste and season to liking

Good source of zinc, protein, fiber, vitamin E, A, and C, magnesium and potassium.

Creamy Basil and Thyme Pasta with Cashew Cream

1-2 Large handful of fresh thyme, stripped from the stems

1-2 Large handful of Basil

1 cup plant-based whipping cream (can also use coconut cream)

1/2 cup raw, un-roasted cashews

1/2 red onion sliced and roasted

4-5 cloves of garlic whole, for roasting

1/tsp Himalayan salt, or sea salt

1 tsp avocado/ grapeseed oil

1 tsp garlic powder

1 tbsp coriander

1 tsp black pepper

1 package of brown rice or chickpea noodles (Tinkyada Spaghetti is used in picture, but any noodle will do)

2 tbsp Hemp Seeds (optional protein boost)

High Speed Blender, Cookie sheet, and Large skillet

Set oven to 425

Place onions and garlic in cooking sheet and drizzle oil over vegetables. Roast in oven for 15-20 minutes or until edges get slightly brown

While veggies are roasting, fill a large pot with water and prepare your noodles as directed on the package. Mix with a little oil so the noodles don’t stick together. Set aside.

After veggies are done, remove from oven.

Wait a few minutes for garlic to cool and remove from casing and add to blender. Add onions, thyme, coriander, garlic powder, a pinch of salt, pepper, half of the fresh basil, and cashews*, and plant-based whipping cream. Blend on high speed until creamy

Mix sauce into pasta, stir. Sprinkle additional thyme and basil on top of the pasta with hemp seeds and serve

*If you don’t have a high speed blender, you will need to boil the cashews in hot water or broth for about 5-10 minutes and add to regular blender. Also, do NOT used roasted cashews. It will change the flavor and texture.

Easy Roasted Potatoes with Kale

1 lbs yellow fingerling potatoes, cut in halves

1/2 lb red little potatoes, cut in halves

2 cups of green beans, ends cut off and cut in halves

1 onion cut in half and then sliced thin

2 cups of kale, deribbed and cut into smaller pieces

3 garlic cloves, minced

3 tbsp avocado oil

1 tbsp thyme

1 tsp sage

1 tsp salt

Optional toppings:

Hummus

Hulled hemp seeds

Preheat oven to 425 degrees

Add all vegetables (except the kale), garlic, and oil. Mix well until vegetables are coated evenly. Sprinkle spices over vegetables, pour contents onto roasting pan and place in oven. Bake for about 25 minutes.

While the potato mixture is baking, prepare the kale by adding to the bowl you used to mix the veg, add a tsp of oil, and massage kale until well coated. When the mixture in oven reached 25 minutes, open oven and mix kale into vegetable mixture and bake for an additional ten minutes.

Serve with hummus and top with hemp seeds

Burrito bowl Rice and Beans

2 cups brown rice

4 cups homemade vegetable broth

1 can 8 oz black or kidney beans, rinsed

1 red onion

4 garlic cloves, minced

2 bell peppers, diced (I like to use different colored peppers)

2 tbsp avocado oil

2 tbsp salt

1 tbsp paprika

1 tbsp chili powder

1 tbsp coriander

1 tbsp taco seasoning (I use Penzey’s spices)

1 tsp cumin

1 bunch cilantro, minced (optional)

Tofuffi sour cream (optional)

Tortilla chips (optional)

Prepare brown rice as directed using broth instead of water (I use my instapot for quick prep)

Use large skillet and heat to medium, adding oil when hot.

Add diced onion and sauté for approximately 5 minutes until edges start to brown. Add garlic. Stir until fragrant. Add diced bell peppers and salt, stir, and cook for 5-7 minutes. If mixture seems a little dry or begins to stick, add a little water or broth . I usually end up adding about 1/4 broth while my veggies cook. Add the beans during the last couple minutes of the veggies- just long enough to get them hot. Add the remaining spices and mix well. Add spiced vegetables to your prepared rice, stir well.

Taste and adjust seasonings to your preference. I usually add a little more salt and chili powder and spice.

Top with sour cream and cilantro. serve with tortilla chips.

Vegan Cornbread

1 cup whole grain, stone ground corn meal

1 cup all-purpose flour

1 1/3 cup macadamia milk (I use unsweetened but sweetened can be used as well)

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp milled flax

10 tbsp water

1/2 cup water

1/4 cup vegan butter, melted

Spray 8x 8 baking pan with avocado oil or alternate non-stick spray. Set aside. Preheat oven at 375 degrees.

Combine 1/2 cup water and milled flax seed. Mix well and set aside. This is your egg replacement.

Combine macadamia milk with corn meal. Mix until smooth and set aside for 10 minutes.

Combine flour, sugar, salt, baking powder, and baking soda until well mixed. Add butter, egg replacement. Mix well and pour into baking dish. Bake at 375 for 25-30 minutes.

Serve with plant-based buttery spread!

Sweet & Savory Alternative

Instead of using 1 1/3 milk,

Try 1/2 cup milk with 1/2 cup pineapple juice, add pineapple chunks and jalapenos to batter.