Quick Miso-Vegetable Ramen

Ingredients

8.5 c water

2 ramen noodle patties (any variety)

1.25 c carrots, julienned

3+ c mushrooms (any variety), sliced or halved

12 oz silken tofu (firm), cubed

4+ sheets seaweed, torn/chopped into pieces

6 green onions, sliced

3.5 tbsp miso (white)

2.5 tbsp ficken seasoning (-or- 2 vegetable bouillon cubes -or- an extra 1/2 tsp salt + a pinch of dried herbs)

Instructions

  1. Put 8c water on to boil, using a 4qt or larger pot.
  2. Prepare vegetables. Mix miso with 0.5 c water until it is well combined and there are not many clumps.
  3. When water boils, add ficken seasoning (or veg bouillon). Add carrots + mushrooms and return to a boil.
  4. Add ramen noodles. Set timer and cook according to package instructions (usually 2-5 minutes).
  5. Just before the timer goes off (or right after it does), drop in the tofu + seaweed + green onions. Swirl/stir gently (try not to break the tofu cubes apart). Turn off the heat.
  6. Enjoy! If you are going to store any leftovers, I recommend chilling the pot rapidly in an ice bath before refrigerating.

Pizza Crust

Ingredients

1.5 tsp active dry yeast

0.75 c warm water (100-110 degrees)

2 c flour

0.75 tsp salt

2 tsp oil (I use sunflower)

0.5 tsp Italian seasoning

~1 tsp oil (to coat crust before adding toppings)

Instructions

  1. Combine yeast + water + 1 tbsp flour in a large bowl, swirl and allow to dissolve for 5-10 minutes.
  2. Add remaining ingredients and mix until the dough comes together evenly.
  3. Cover and allow to rest at room temperature (slightly warm is good) for 2-3 hours.
  4. Refrigerate for 15-30 minutes to chill, so dough is easier to work with.**
    **You can refrigerate up to 24 hours. If dough gets fully chilled through, allow it to rise at room temp for 1 hour before stretching.
  5. Place your cookie sheet (11″x17″) in the oven while it is cold. Turn oven on and preheat to 450 degrees.
  6. Spread a large piece of parchment paper (larger than your pan) on the counter.
  7. Sprinkle dough and parchment paper lightly/evenly with flour. Coat your hands in flour. Pick the dough up and place it on the flour-coated parchment.
  8. Dust dough with more flour, if needed. Using your fingers, spread the dough in to your finished shape. Don’t worry if it adheres to the parchment a bit, you are going to bake it on the paper and it will not stick once baked.
  9. Coat entire dough surface lightly with oil (~1 tsp). Add desired toppings.
  10. Remove hot pan from oven. Now time for some fancy handwork! Carefully brace the pan longways against the counter (level with the countertop) with one hand and use the other to pull the parchment paper on to the pan (with the pizza on top).
  11. Bake at 450 for 22-25 minutes (22 minutes for oil-based sauces, 25 minutes for traditional tomato sauce).

Lettuce Wraps

Ingredients

FOR WRAPS:

lettuce leaves (large and crunchy leaves work best, like romaine or iceberg)

heat-tolerant cooking oil for pan (recommended: safflower or sunflower)

1.5 lb (24 oz) ground meat – OR – meat substitute (16-24 oz tempeh/firm tofu or 2 c TVP)

3 c button or cremini mushrooms, diced

0.5 yellow onion, diced

1 c carrots, julienned (cut in thin strips)

3 garlic cloves, minced

2 tsp fresh ginger root, minced

8 oz water chestnuts, diced

4-6 green onions, sliced

0.75 tsp salt

0.25 tsp pepper

2 tbsp liquid aminos (or coconut aminos or soy sauce)

2 tsp toasted sesame oil (or peanut oil + sesame seeds if you have them)

1.5 tbsp almond butter (or other nut butter)

1.5 tsp sambal oelek (or chili sauce like sriracha)

1 tsp rice vinegar (plain or seasoned, I use half and half)

1 tsp mirin (sweet cooking rice wine – can sub 0.75 tsp sherry/wine + 0.25 tsp honey/sugar)

FOR SAUCE:

4 green onions, sliced thinly

3 tbsp liquid aminos (or coconut aminos or soy sauce)

1.5 tsp toasted sesame oil (or peanut oil + sesame seeds, if you have them)

1 tsp sambal oelek (or chili sauce like sriracha)

1.5 tsp rice vinegar (plain or seasoned, I use half and half)

1 tsp mirin (sweet cooking rice wine – can sub 0.75 tsp sherry/wine + 0.25 tsp honey/sugar)

Instructions

If using tempeh: crumble/break in to large chunks. It will break apart more, so you want to start with larger pieces than desired in the end.

If using tofu: break/cut in to small (0.5″) cubes. It will break apart more, so you want to start with larger pieces than desired in the end.

If using TVP: reconstitute and pre-season by combining 2 c TVP + 0.5 tsp salt (or 1 tsp Ficken Seasoning/Vegan Bouillon Powder) with just under 2 c boiling water. Stir until all water is absorbed.

If using meat: no prep needed

  1. Prepare all the vegetables. Mix liquid filling ingredients together in a small bowl. Mix sauce ingredients together in a separate bowl.
  2. Heat 2 tbsp cooking oil over medium-high heat in a large skillet.
  3. Add yellow onions and mushrooms. Cook for 10 minutes, stirring every couple minutes (until onions begin to soften and mushrooms have released most of them moisture). Reduce heat to medium.
  4. Add carrots + ginger + garlic. Cook for 5 minutes.
  5. If using meat, remove vegetables from pan. Add 1-2 tbsp cooking oil + meat + 0.25 tsp salt. Brown until just cooked through. Remove fat if needed. Add vegetables back to pan.
  6. If using plant-based protein, add it to the vegetables.
  7. Add salt + pepper to vegetables/protein in the pan. Cook all together for 5 minutes.
  8. Add water chestnuts + green onions. Stir to combine.
  9. Add liquid filling ingredients. Mix well and cook for 3 more minutes.
  10. Scoop in to lettuce leaves and top with a spoonful of sauce.

Best Veggie Sandwich

**Please note: You can use any veggies you have on hand! I’m going to give you my simple formula, as well as two quick ideas below for combos we love.

Instructions

The Formula

Substrate: bread (raw, gluten free, sourdough, any!) or something bread-like (pita, tortilla, rice cake, crackers)

Fat: avocado, tahini, vegan cheese

Crunchy Raw Veggies: cucumbers, radishes, julienne carrots, bell pepper strips, shredded cabbage, yellow squash or zucchini slices, mushrooms, radicchio, jicama strips

Greenery: sprouts, spring mix, arugula, spinach, lettuce

Extra flavor: hummus, roasted red peppers, green onion, pickles (radishes or red onions are really great), spicy peppers, hot sauce, herbs, artichokes

Salt + Pepper: a must

Ingredients

Combo 1

Sourdough bread

Miyokos Vegan Cheese – Classic Chive or Garlic Herb

Cucumber (peeled and sliced)

Round radishes

Sprouts – Food to Live Organic Spicy Mix

Carrots (julienned)

Jicama (strips)

Spinach + arugula mix

Salt + pepper

Combo 2

Sourdough bread

Hummus

Avocado (sliced)

Cucumber (peeled and sliced)

Watermelon radish

Sprouts – Food to Live Organic Spicy Mix

Carrots (julienned)

Green onions (sliced)

Salt + pepper

Protein Ruthless Babies

Ingredients

13 medjool dates (with pits, fresh and moist)

2 tbsp cashew butter

1 tbsp + tbsp coconut oil (divided)

2 tsp vanilla extract

1/2 tsp salt

3 tbsp plain rice protein powder (unsweetened)

1 1/2 c roasted-salted peanuts, coarsely chopped

1/4 c semi-sweet chocolate chips

2 tbsp unsweetened chocolate chips

1 tbsp coconut oil

Instructions

  1. Pit dates. Melt coconut oil.
  2. Mash dates with a fork. Add melted coconut oil, cashed butter, vanilla extract, and salt. Mix/mash very well.
  3. Add rice protein powder and mix again until fully combined, no visible dry bits.
  4. Line a small rectangular dish (about 5″x7″) with parchment paper.
  5. Press date-protein mixture evenly in to dish. Cover. Refrigerate 2+ hours or freeze 25-30 minutes to set.
  6. Slice in to 10 pieces and lift parchment paper to remove from dish.
  7. Combine both types of chocolate chips and coconut oil in a small heat-safe bowl. Melt and mix until smooth and pourable.
  8. Pour peanuts in to shallow bowl. Roll chilled date-protein logs in peanuts until coated, then set on parchment paper.
  9. Drizzle bars with melted chocolate mixture. Store under refrigeration, if you don’t eat them all right away!

Breakfast Sandwich – Sausage, Egg, and Cheese

**Makes 2 servings

Ingredients

3 eggs (L/XL)

1 tbsp milk or half + half

1/4 tsp salt

2 tbsp salted butter

1/8 tsp pepper

2 slices sharp cheddar cheese

2 breakfast sausages

2 buns

Instructions

  1. Cook/heat breakfast sausages. Lightly toast buns.
  2. Crack eggs into a small-medium bowl. Add salt and milk/half + half. Whisk with a fork until very well scrambled.
  3. Heat butter over medium-high heat in an 8-10″ skillet. Pour in eggs.
  4. Allow to cook without stirring until large bubbles begin to form (1-2 minutes). Slice in half with spatula and flip each half. Remove from heat.
  5. Break eggs in to large pieces and scramble around for a couple seconds until mostly cooked. Gather to one side, flip, and top with pepper and cheese. Allow to melt until eggs are fully cooked, about 30 seconds longer.
  6. Portion eggs in two and place on buns with hot sausages.

Banana Bread – Gluten Free!

Ingredients

3 large or 4 medium bananas, ripe

1 c gluten-free flour mix

1 1/2 c almond meal, superfine

6 tbsp butter (salted)

2 tbsp coconut oil

2 eggs (L/XL)

2 tsp baking soda

1 tsp baking powder

1 tsp vanilla

1/2 tsp salt

optional: 1/2 c walnuts pieces

Instructions

  1. Preheat oven to 350 F.
  2. Mash bananas with a fork in a medium bowl.
  3. Melt coconut oil and soften butter. Combine with bananas. Add eggs, vanilla, and salt, then whisk with a fork to combine.
  4. Toss dry ingredients in a bowl. Add to wet ingredients and stir until fully combined. If using, add nuts and stir again.
  5. Line a loaf pan with parchment paper. Pour in batter.
  6. Bake for 60 minutes, until bread is cooked completely through and has a well-browned outer crust.

Kale Chips – Cashew & Miso

Ingredients

1 bunch curly kale

1/2 c + 1/4 c raw cashews (separated)

1/4 c miso

1/4 c tahini

1/4 c sunflower seeds (salted)

3 tsp lemon juice

3 tsp nutritional yeast

1 clove garlic, minced

2 tbsp olive oil

1/2 tsp onion granules

1/4 tsp paprika

Instructions

  1. Rinse kale. Pat dry and break in to chip-sized pieces. Set aside in a large bowl. Finely chop 1/4 c cashews and reserve.
  2. Pulse 1/2 c cashews with remaining ingredients in a food processor until there are still some textured pieces of nuts and seeds.
  3. Add cashew-miso mixture to kale bowl. Use hands to massage in to leaves, until all are heavily coated. Toss in finely chopped cashews.
  4. Spread evenly on parchment paper or dehydrator trays and place in dehydrator.
  5. Dry at about 130 F for 8-12 hours, until kale and coating are crispy.
  6. Cool completely, then store in an airtight container for up to 3 days.

Pumpkin Pie

Ingredients

FOR CRUST:        **or use a store-bought crust

1 c (2 sticks) + 1 tbsp butter, chilled in freezer about 15 minutes (I use salted butter)

2 1/2 c flour

1 tbsp brown sugar

1/2 tsp salt

2+ tbsp water, cold

FOR FILLING:

2 c pumpkin puree, fresh or store-bought

3/4 c heavy whipping cream

3 eggs (L-XL)

1/2 c brown sugar

1/3 c sugar, raw or granulated

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ground ginger

1/4 tsp ground cardamom

1/8 tsp ground nutmeg

1/16 tsp ground cloves

Instructions

  1. Preheat oven to 400 F.
  2. If making your own crust, grate butter with a large cheese grater. Put grated butter in a large bowl and add flour, sugar, salt, and cinnamon. Toss with hands to mix until it forms small crumbles.
  3. Drizzle with 2 tbsp cold water and mix. Continue adding water 1 tbsp at a time, just until the dough comes together and does not crumble.
  4. Using a rolling pin or clean, straight wine bottle – roll out the dough between two pieces of parchment paper until it is slightly larger than needed to fill your pie pan, all the way up the sides and around the edge.
  5. Coat pie pan well with remaining 1 tbsp butter. Place rolled dough in to pie pan.
  6. Crack and whisk eggs in a small bowl. In a medium bowl, mix eggs and all filling ingredients very well.
  7. Pour in to prepared pie pan.
  8. Bake for 50 minutes, until pie is not jiggly in center. Allow to cool at least a couple hours before enjoying. The pie will firm up more as it cools.

Baked Chicken Tenders – Gluten Free!

You will need a baking rack and cookie sheet to make these chicken tenders.

We usually make a double batch of these, they are so good!

Ingredients

1 1/2 lbs chicken tenders

1-2 eggs

2 c almond meal (superfine, if possible)

1 1/2 tsp garlic granules

1 1/2 tsp onion granules

1 1/2 + 3/4 tsp salt (divided)

1/2 tsp pepper

1/4 tsp paprika

1/8-1/4 tsp cayenne

1 tsp dried parsley

Instructions

  1. Preheat oven to 425 F.
  2. Mix almond meal, garlic granules, onion granules, 1 1/2 tsp salt, pepper, paprika, cayenne, and parsley in a wide bowl.
  3. Crack egg in a bowl wide enough to dip chicken tenders. Whisk well with a fork.
  4. Put chicken tenders in a large bowl, draining any excess liquid. Sprinkle with 3/4 tsp salt and mix well, so all tenders are salted.
  5. Line your baking sheet with parchment paper and top with baking rack.
  6. Designate a wet hand and a dry hand. Using wet hand, dip 1 chicken tender in eggs to coat on both sides. Still using wet hand, allow excess to drip off, then place in dry bowl. Using dry hand, coat fully on both sides with almond meal mixture. Still using dry hand, place breaded tender on the baking rack.
  7. Repeat with all tenders, placing them in a single layer on the baking rack.
  8. Bake for 18-20 minutes. Remove from oven and flip all tenders.
  9. Return to oven for an additional 16-18 minutes, until internal temperature reaches 165 F.