Broccoli Salad


- 2 heads of broccoli

- 1 bunch of chopped chives

- 1-2 carrots

- ½ cup sunflower seeds or sunflower sprouts

- ½ cup raisins or dried cranberries

- 1 tbsp vegetable/vegan mayonnaise

- Black pepper, salt, vegetable seasoning to taste

- 1 tbs lemon juice


1. Wash and chop or grate the broccoli. Grate the carrots using a grater and finely chop the chives. Mix everything together in a bowl.

2. Place the raisins (or cranberries) along with the sunflower seeds in a bowl of hot water and soak for 15 min. Afterwards, pour out the water and add the contents of the bowl to the salad. Add the sunflower sprouts directly into the salad without soaking them in water.

3. Add some kind of vegetable/vegan mayonnaise to the salad. Season to taste with salt, pepper, herbs, vegetable seasoning as well lemon juice.


INGREDIENTS: for a quick and easy saving time recipe, I used organic frozen veggies.


·      JOVIAL brown rice No boil lasagna

·      Organic Tofu

·      Sea Salt

·      Organic baby Spinach

·      Organic shredded carrots

·      Organic Peas

·      Organic Diced onions

·      Organic Broccoli

·      Organic Tomato basil Marinara pasta sauce




Preheat oven at 350 degrees.


Drain the water from the tofu and mash it,  add salt to taste.

Mix all vegetables with tofu (except for spinach)

Pour marinara sauce at the bottom of the pan, add a layer of lasagna, add more marinara, follow with a layer of the tofu/ vegetables mixture, add spinach, add another layer of lasagna and more marinara, follow with a layer of tofu/vegetables mixture, add spinach, repeat these steps until you cannot add anymore layers to your glass pan, , end with a layer of lasagna and marinara. (Optional)  top  with any vegan cheese.

Cover with chlorine free parchment paper and then cover with aluminum foil.

Bake for 30 minutes or until pasta is soft at 350 degrees covered, if you added vegan cheese on top, uncover  for the last 5 minutes to allow the cheese to get a golden brown look.


NOTE: since this recipe uses no boil lasagna, be very generous with the tomato sauce, this will help to make it soft and not too dry.


Smoked Vegan Cheese




·      4 cups raw cashews, soaked overnight

·      3 tbsp sweet white miso

·      3 tbsp nutritional yeast

·      4 tbsp filtered water

·      8 capsules acidophilus (or 1/8 tsp mesophilic culture)

·      Hickory smoked salt

·      2 tbsp hickory wood chips





1.     Drain the soaked cashews and place them in a large glass bowl. Bring a pot of water to a boil and pour over the cashews. Let sit 1 minute, and drain. This step is not essential but will kill possible bad bacterias.

2.     Transfer the cashews to a blender, or food processor. Add the white miso, nutritional yeast, and filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth, yet thick texture. If needed, add 1 tablespoon of water at a time until smooth. Do not add too much water, you want to use as least as possible otherwise the cheese will be too soft.

3.     Stir in the acidophilus powder from the capsules (or use mesophilic culture) and blend again for a few seconds.

4.     Transfer the cashew mixture into a cheesecloth and pull it tight. Add a weight above it and let sit at room temperature for about 24 hours. I placed the cheesecloth in a colander on top of a bowl. This step is important to start the fermentation of the cashew cream and drain possible excess water.

5.     After one day, the cashew cream should have a slightly sour, lemony taste, like fresh cream cheese. Transfer to a clean bowl, cover with plastic film to touch and place in the refrigerator for about 4 hours.

6.     Cut strips of parchment paper and lay them in 3 4-inch springform pans. You want to cover the sides and bottom of the springform pans, you can also use plastic film if you prefer. The goal is to prevent the cheese from sticking to the metal. Fill the pans with the mixture and press it down using plastic film so it doesn’t stick to your hands. Cover the pans with plastic film to touch and place in the refrigerator for 2 days.

7.     Then, carefully remove the cheeses from the springform pans and place them on a plate or small baking sheet lined with parchment paper. Salt both sides with about 1/4 tsp of hickory smoked salt. Do the same for the sides. Use your finger to gently spread the salt on the surface of the cheese.

8.     Place the cheeses in your refrigerator.



1.     The next day, your cheeses will have lost some water thanks to the salt. Pat them dry with a paper towel if they are too wet, and replace the parchment paper with a new one.

2.     For the next 2 weeks, flip the cheeses every day and change the parchment paper regularly if it becomes wet. Note: Cheeses should always be aged in your refrigerator, not at room temperature. At first, the cheeses will be very soft but as they age they will become firmer. If you see some mold appearing, just scrape it off and re-salt the area.



1.     After two weeks, your cheeses should be firm enough to handle, if they are not I recommend you let them age another week.

2.     Place one tablespoon of hickory wood chips in the bottom of the stovetop smoker. Place the drip and cooking trays on top of the wood chips. You can now place two cheeses on the cooking rack.

3.     Heat the smoker over low-medium heat on a stovetop burner. Once smoke starts to appear, close the lid of the smoker completely and smoke the cheese for about 12 minutes. Some smoke will escape from the smoker, that’s normal. I usually carefully flip the cheeses halfway through smoking but it’s not essential.

4.     After 12 minutes, the cheeses should be golden brown. Remove the smoker from heat and let cool for at least 30 minutes. The cheeses will be very soft because of the heat, so be careful when handling them.

5.     Transfer to a bamboo mat or clean grid and place in the refrigerator. Let it age for one more week, flipping every 2-3 days. If you are patient enough, I recommend you let the cheeses age for 2-3 weeks after the smoking process, the flavors will merge and the cheese will become even firmer.

6.     This smoked cheese is delicious on its own, or with crackers, whole-wheat bread, a drizzle of maple syrup, jam, nuts, or fruits. It can also be used in other recipes like grilled cheese sandwiches, risotto, hamburgers, etc.


Avocado Chickpea Salad Collard Wraps


  • 1 ripe avocado
  • 1 15-ounce can (1 1/2 cups) chickpeas, drained and rinsed
  • 1 medium stalk celery, diced
  • 1/2 large bell pepper, diced
  • 1 medium carrot, diced
  • 1 lemon, juiced
  • 1/4 cup cilantro, finely chopped
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste
  • 6 collard leaves


  1. In a small bowl, mash avocado.
  2. In a large bowl, add chickpeas; with a potato masher or fork, mash chickpeas well. Add celery, bell pepper, and carrot; stir. Add lemon juice, cilantro, mashed avocado, salt, and pepper; stir until all ingredients are combined.
  3. Lay a collard leaf flat on a cutting board. Scoop about 1/3-1/2 cup chickpea salad onto the center of the leaf. Fold the edges in, then roll the leaf like a burrito.
  4. Repeat until all of the chickpea salad is used.
  5. Store in the fridge in an airtight container for up to 5 days.

**Thank you Judy from ChicagoVeg for sharing this recipe! Original recipe and more can be found on:

Carob Cream Pie


  • 1 cup cashews
  • 1 qt nut milk or soy milk
  • ½ cup shredded coconut
  • ⅓ cup carob powder
  • ½ cup honey or agave syrup
  • 1 ½ tsp Cafix or Pero
  • 1 tsp pure vanilla extract
  • ½ tsp sea salt
  • 6 tbsp arrowroot powder
  • 9” or 10” baked pie shell or graham cracker crust
  • 1 banana


Blend cashews and coconut with half the milk until very smooth. Add carob, honey, Cafix, vanilla, and salt. Blend again. Heat in a saucepan on low, stirring to prevent sticking or lumps. Blend remaining 2 cups milk with arrowroot powder. Pour into the hot mixture stirring until mixture comes to a low boil. It will get very thick. In the meantime, cut the banana into thin slices and arrange them so that they cover the whole bottom of the crust. Remove hot mixture from stove top. Pour into graham cracker crust or baked pie shell onto the bananas. Refrigerate to chill and set. Garnish with fresh coconut or berries. Serve with soy or coconut whipped cream. Enjoy!

Spaghetti Squash Lo Mein


  • 1 Large Spaghetti Squash
  • 1tsp olive oil
  • 1 tbsp sesame oil
  • 3 cloves garlic (pressed)
  • 1 bag broccoli slaw
  • 16 oz sliced mushrooms
  • Green onion, chopped (for garnish)


  • ¼ c coconut aminos
  • 2 tsp 5 star spice
  • 1 clove garlic (pressed)
  • Grated fresh ginger


1)     Preheat the oven to 400 degrees Fahrenheit

2)     Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy middle bit. Rub the 1 tsp olive oil over the inside of each of the squash halves and then place them on a baking tray. Bake in the oven for approximately 30 minutes until the center of the squash is tender.

3)     Remove the squash from the oven and using a fork, scrape out of the inside of the squash horizontally to get strands of "spaghetti"

4)     Heat 1 tbsp sesame oil in a large frying pan over medium high heat. Add in the crushed garlic saute until fragrant. Add in the ginger, cole slaw mix and continue to cook for 4 to 5 minutes unit tender and the cabbage has wilted.**

5)     In a sauce pan combine all of the ingredients for the sauce and bring to a boil. Lower the heat and let is simmer for 5 minutes or so.

6)     Add the spaghetti squash mixture. Pour the sauce and stir until well combined. Garnish with a sprinkle of green onions before serving. Enjoy!


Quick Gluten Patties


  • ¾ cup hot water
  • 2 tbsp oil
  • 2 tbsp soy sauce or Bragg Liquid Aminos
  • 2 tbsp nutritional yeast flakes
  • 2 tbsp soy flour or garbanzo bean flour/chickpea flour
  • 2 tbsp wheat germ
  • ½ cup oats
  • ½ cup gluten flour
  • ½ tsp sage
  • ½ tsp garlic powder
  • 1 ½ tsp onion powder


Mix all dry ingredients together first. Combine hot water, oil, and soy sauce together and add to the dry ingredients. Mix until combined. Fry by little spoonfuls in hot oil.

Breakfast Burittos


  • 1 Bell peppers (any color)
  • 1 cup of spinach
  • 1 yellow or red onion
  • Sea salt to taste
  • 1/2 tsp fresh ground pepper
  • 1 1/2 tsp Tumeric
  • 1/4 cayenne pepper
  • 3 cloves garlic (peeled and minced)
  • 1/4 nutritional yeast
  • 1 cup of Gardein Beefless Ground Package of Extra-Firm Tofu (pressed)
  • Whole wheat tortillas or corn tortillas (tacos)

Directions: Combine all the ingredients and stir fry until golden. Add to the tortilla, roll it and enjoy!

Mock Tuna Salad/Spread


  • 1 can (16 ounces) garbanzo beans, drained and rinsed well 
  • 1 rib of celery, finely chopped 
  • 1 small dill or sweet pickle, finely chopped -- or 2 tbsp pickle relish 
  • Sea salt to taste 
  • ¼ cup Vegenaise or any other vegan mayonnaise 
  • Red onion finely chopped to taste 
  • 1 tbsp fresh flat-leaf parsley, finely chopped (optional) 
  • ½ sheet nori seaweed (optional) 


Place the garbanzo beans in the food processor. Tear the optional seaweed into small pieces and add to the processor. Briefly pulse the processor several times to achieve a flake-like consistency. Do not over process or you will end up with a paste. Transfer to a bowl and add the remaining ingredients. Add a little more mayo if necessary for a moist and creamy texture and adjust seasonings. Refrigerate for several hours to blend flavors. Serve on crackers, toast, or anything you wish!

Eggless Tofu Salad


-4 packs extra firm organic tofu
-1 1/3 cup red roasted pepper (Obybio)

-1 cup chopped green onions

-2 cups Vegenaise
-1/2 cup yellow organic mustard -2 TBSP turmeric
-1/3 chopped drill

First, drain the water and then soak water out of tofu with a paper towel. Chop the tofu in small pieces and put it aside. Then, chop the red pepper into small pieces. Chop the green onion and the dill. In a separate bowl, mix the mayonnaise, mustard, dill and turmeric. Then, mix all the ingredients with the dressing and keep in the refrigerator for at least one hour to let the tofu absorb the dressing. Serve it as a side dish or as a main dish. It is simple and easy to make and a good source of protein. Enjoy! 




About 16 servings (8 servings per pan)


·      10 ripped smashed bananas

·      1 tsp. Pure Organic vanilla extract

·      2 tbsp. Organic, cold pressed, unfiltered, virgin coconut oil (melt in a pan or microwave for one minute until liquid)

·      3 tbsp. Organic, pure maple syrup

·      1 c. Organic almond or coconut milk

·      1 c. Organic, raw pecans. (Crush in big chunks)

·      1 c. Organic Einkorn wheat flour or spelt flour (gluten free flour will work too, if needed)

·      1 tsp. Non GMO, aluminum free baking powder




1.     Grease two (10 X 10) pans with coconut oil.

2.     Preheat oven at 375*

3.    Mix all wet ingredients (bananas, coconut oil, vanilla extract, maple syrup and almond milk)

4.     Mix flour and baking powder separately and add to the wet mixture, then add pecans and mix.

5.     Pour mixture into pans (fill 3/4 of the pan) and bake each pan separately for 40 minutes each, until golden brown, let it cool for an hour and serve.




Crust Ingredients:

5-6 large medjool dates

1 cup raw pecans


Filling Ingredients:

1½  cups of raw cashews

¼ cup lemon juice

1/3 cup coconut oil, melted

½ cup + 2 tbsp full fat coconut milk

½ cup maple syrup




1.     Place pecans into a food processor and process into a meal. Add dates and continue to process until dates and nuts form a loose dough – it should stick together when you squeeze a bit between your fingers. If it’s too dry add a few more dates. Optional: add a pinch of salt to taste.

2.     Lightly grease or use cupcake papers in a standard 12 slot muffin tin.

3.    Scoop in 1 heaping tbsp. of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small pieace of parchment paper.

4.     Add all filling ingredients to blender and mix until very smooth.

5.     Pour the filling over the crus in the muffin tin. Tap a few times to release any air bubbles

6.     Freeze until hard for about 4-6 hours

7.     Remove from the freezer for at least 10 minutes before serving. Top with large raspberry, or the topping of your choice.






1/3 cup of slow cooked oats or almond flour

1 cp of all natural almond butter

¼ cup chocolate plant based protein powder

¼ cups of honey

1/3 cup of water

½ cups of dark chocolate/cocoa nibs or coconut for extra texture



Mix all the ingredients and freeze for 3 hours before serving. Cut them in small pieces or roll into small bowls.



*Quantity: For a baking sheet 11.5x17”


·      1 Packet Dry Yeast

·      1 Pinch of Salt

·      2 Cups Water

·      ¾ Cup Olive Oil

·      1 tbsp. Vanilla Extract

·      5 ½ Cups Flower

·      1 Cup Soaked Raisins

·      11-12 Medium Apples (Shredded and Drained a Little)

·      1 tsp. Cinnamon Powder

·      3 tsp. Bread Crumbs



·      In a large bowl mix; yeast, salt, water, oil, vanilla extract, flower.  This should be done until the dough is no longer sticky. Divide the dough in half

·      Take your first half of dough and roll it flat and place in a baking pan. (It is recommended to line the backing pan with wax paper.)

·      Spread the bread crumbs on top of it along with the shredded apples, raisins, and cinnamon.

·      Take your second half of the dough and roll like with the first half and now place it on top.

·      Place the apple pie in the stove at 410-215 Fahrenheit for about 20-30 min or until golden brown



For the crust:

▪   1½ cup rolled oats

▪   ½ cup almond flour

▪   ½ cup raw almonds

▪   ¼ tsp. salt

▪   3 Tbsp. brown rice syrup*

▪   2 Tbsp. coconut oil, melted

For the filling:

▪   1 cup dates, pitted and roughly chopped

▪   ¼ cup unsweetened cocoa powder

▪   2 - 4 Tbsp. water**



1   Line an 8x8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.

2   In a food processor, process oats, almond flour, almonds, and salt until the oats and almonds have broken down and the mixture resembles a rough crumble. Add brown rice syrup and coconut oil, and continue processing until all the ingredients are well incorporated and the dough begins to stick together.

Reserving ½ cup of the oat mixture, transfer the remaining dough into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly.

4   To make the filling, add the dates, cocoa powder, and water to the now empty food processor, and process until the dates have broken down into a paste. Stop and scrape down the sides of the bowl as needed, and add a splash of water if the mixture is being stubborn. You don't want to add too much, though, since you want the paste to be quite thick.

When you're happy with the consistency, transfer the date fudge to the baking pan and use a spatula that's been sprayed with cooking spray to spread it evenly over the oat mixture. Sprinkle the reserved dough over the top and gently press it down with your fingers. Refrigerate for at least 1 hour before cutting into bars. Store bars in an airtight container in the fridge.




·       Curly Parsley - 4 bunches

·       Tomatoes - 3 large, finely chopped

·       Mint Leaves - 1 small bunch, leaves only finely sliced

·       Green Onions - 2, finely sliced

·       Red Onions – 1 large, finely chopped

·       Quinoa - 1 cup

·       Red Onion - ½ small, finely chopped

·       Fresh Lemon Juice - 2 large lemons

·       Garlic clove – 1 piece pressed

·       Extra Virgin Olive Oil - ¼ cup

·       Salt - 2 tsp or to taste

·       Freshly Cracked Black Pepper - to taste


* Optional: Add 1 can of chickpeas for more protein

* Optional: To make the original Tabbouleh salad substitute quinoa for bulgur (Fine Cracked Wheat) – 1/3 cup



1.     **Pre-wash the parsley the night before, discard most of the stems, lay flatly on towel or paper towels in small bunches, turning once, to fully dry.

2.     Bring quinoa, salt, and water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender about 15 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff with a fork. Transfer to a large bowl and refrigerate to cool.

3.    Finely and gently chop the dry parsley using a sharp knife and add to a large bowl.

4.     Add sliced mint leaves, green onions, red onion, garlic & chopped tomatoes.

5.     Add the lemon juice, olive oil, salt & pepper then mix all the ingredients thoroughly.

6.     Taste check and adjust the lemon, salt and pepper if needed.

7.     Serve immediately. The salad can also be scooped with romaine lettuce leaves.



*Makes 6 to 8 (main course) servings


·      1 medium onion, finely chopped 

·      1 teaspoon coconut oil (optional) 

·      2 garlic cloves, finely chopped 

·      1 teaspoon ground cumin 

·      1 teaspoon turmeric 

·      1 teaspoon salt 

·      2 cups water 

·      1 1/2 cups dried red lentils (10 oz) 

·      2 (13- to 14-oz) can unsweetened coconut milk 

·      1 lb potatoes (2 medium), cut into 1/4-inch dice 

·      1 cup loosely packed fresh cilantro sprigs 

·      1 large diced carrot 



1.     Sauté onion in oil or in vegetable broth in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes.

2.     Add garlic and cook, stirring, 1 minute.

3.    Add cumin, salt, cilantro, turmeric, and cook, stirring, 1 minute. 

4.     Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes.

5.     Stir in potatoes and carrots and simmer, covered, until lentils, carrots and potatoes are tender, about 20 minutes.



*Makes 1 Large Roast


·      2 cups vital wheat gluten

·      ½ cup nutritional yeast

·      ¼ cup chickpea flour

·      1 tbsp poultry seasoning

·      1 tbsp granulated onion or onion powder

·      1 tsp fine sea salt

·      ½ tsp ground white pepper

·      2 cups cool water

·      1 tbsp olive oil

·      1 tbsp soy sauce



1.     In a large bowl, mix together the vital wheat gluten, nutritional yeast flakes, chickpea flour, poultry seasoning, granulated onion, salt and white pepper.

2.     In a large measuring cup, whisk together the water, olive oil, soy sauce and gently stir into the dry ingredients. Stir just until ingredients are mixed.

3.    Shape the dough into a roast shape and wrap in a damp tea towel or double layer of damped cheese-cloth, tying the ends with cotton twine.

4.     Fill the bottom of a steamer with water and heat until simmering.

5.     Place the roast in the steamer, cover and steam for 45-50 minutes or until firm to the touch. If a steamer is unavailable to you, you can place a small collapsible steamer insert in a large stock pot, with simmering water underneath.

6.     You may also wrap the roast in a large piece of aluminum foil, twisting the ends to seal. Although you want to wrap it well, don’t cover in too many layers of foil or else the steam wont be able to penetrate the roast. If steaming the roast in foil, steam for 60 minutes, open foil, and steam again for an additional 5 minutes. The roast should be fairly firm to the touch.

7.     Uncover the steamer and let stand for 5 minutes.

8.    Carefully remove the roast from the steamer to a cutting board. Unwrap. Let the roast cool on the board and refrigerate in a covered container until ready to use.