Cook pasta according to directions on box.

Add the softened cashews in a blender with the water and blend until very smooth.

Heat in a saucepan along with the milk and all seasonings and stir until a nice consistency and thickness.

Stir in the kale and broccoli and pasta. Season with black pepper.

Enjoy!!

Add the onion, squash, zucchini & carrots in pot to sauté with a little veggie broth until softened. Add the water and veggie broth and all other ingredients.  

Simmer for about 40 minutes, until potatoes and quinoa are soft.

Serve with a piece of sourdough bread and enjoy!

In a large pot, combine water, veggie broth and potatoes.

While that is simmering, sauté mushrooms, red onion, bell pepper, and celery. Sauté until tender. 

When potatoes are tender, add sauteed veggies and cashew cream to pot. Stir until well mixed and simmer on low for 5 minutes.

Enjoy!

Sauté broccoli, black beans, rice and cilantro in the salsa in a non stick pan.

Fill softened tortillas with filling, adding the avocado and gently roll up and place in non stick pan to brown on all sides. 

Top with plant based sour cream or cashew cheese sauce

Sauté the cabbage, kale in veggie broth along with added seasonings.

Air fry tofu brushed with soy sauce until browned.

Add the sauteed veggies to rice and stir in cilantro, pickled ginger, spinach, and Nori. Add the tofu.

Add more liquid aminos as needed for taste.

Very easy! 

Mix cooked carrots with rice. Add fresh chopped spinach if desired. Mix the cashew cheese sauce and serve! 

Steam carrots, sweet potato and kale until tender.

Add to a large pot along with the veggie broth and water

Add all seasonings. Simmer for 10 minutes. Use an immersion blender (or a regular blender) and blend until creamy. Stir in the cashew cream and simmer for five minutes

Bake the potatoes, cool either about 3 hours in refrigerator or overnight.

Slice potatoes into wedges. Put seasonings in gallon baggie or paper bag. Place potatoes  in bag and toss gently. You can also put seasonings in large bowl and gently toss. 

Place potatoes on parchment paper on a baking sheet. Either cook in air fryer or oven at 425 degrees for about 20 minutes or until browned.

Serve with cashew cheese sauce or any sauce desired.

Wash and cut  okra. Place in a bowl the soy milk and in a bag the rice flour and cornmeal with seasonings. Dip the okra in the soy milk then place them in the bag of flours. Gently shake/mix. Place pieces separately on parchment paper and air fry at 425 degrees for about 15 minutes. Stir and cook  for about 10 more minutes. Make sure it doesn't burn.

Serve with mashed potatoes and steamed veggies!

Cook quinoa according to directions. 

Blend the sauce ingredients together in blender.

Add the steamed chopped broccoli and cauliflower to quinoa.

Pour sauce over all and mix well.

Serve slightly warm or cold.

Add all in a food processor until mixed well. 

Make into patties and place on parchment paper. Air fry until the outside is slightly brown.

Enjoy!

Blend all ingredients in a blender.

Mix until creamy.  Add a sprinkle of smoked paprika and toasted sesame seeds on top.

Sauté onion, red bell pepper in a small amount of veggie broth and the liquid aminos until tender. Add the spinach and kale until wilted and tender. 

Add the sauteed veggies into a medium pot along with the tomato sauce, sweet potato and seasonings.

Simmer for about 20 minutes. 

Use an immersion blender (or regular blender) until smooth and creamy.

Serve with a dollop of cashew cheese sauce and a sprinkle of dried basil on top.

Mix all ingredients in blender and blend until creamy.

Store in a container in the refrigerator up to five days. It will thicken the more it sits. Mix a little water to thin if needed.

Use on salads, toast, or as a dip for veggies!

Bake tortillas on rack in oven for 5 minutes at 425 degrees, flip and cook again for another 5 minutes. If not crispy yet, flip and cook again and continue every 5 minutes until crispy. Do not let them burn! Heat the refried beans. Scoop a spoonful on the corn tortillas and spread. add the fresh greens, salsa, cashew cheese sauce and add the sliced avocado on top.

*You can make these with a variety of different ingredients to your preference.

Sauté the Tempe strips with the veggie broth, onion powder, black pepper, nutritional yeast, liquid smoke, maple syrup and bagel seasoning. Saute until the Tempe gets well caramelized.

Spread the hummus on the lavash. Add all the veggies and Tempe. Roll carefully and then cut in half to serve.

*Many variations can be done with a wrap. Get creative!

Cook pasta according to directions on package.

For pesto, blend the basil, spinach, garlic, oregano, black cumin, nutritional yeast, softened cashews, and water in blender until smooth.

Mix the broccoli with the pasta and add the sauce. If too thick, add a little more water as needed.

Top with grated Brazil nut before serving.

Cook wild rice according to package.

Sauté mushrooms, red onion, lentils, liquid aminos, minced garlic, liquid smoke, red curry paste and the 1 C of veggie broth. 

Add the remainder seasonings.

Mix the tofu and soy milk in a blender until smooth and creamy.

Mix the kale and the sauteed mushroom mix with the cream sauce. Serve over the wild rice.

Marinate the sliced tempeh in  1 Tbsp liquid aminos, 

1 tsp ginger, the veggie broth, smoked paprika, & black cumin for about 

15 minutes. 

Cook the quinoa according to package.

In a nonstick pan, sauté the tempeh until browned, adding 

the marinate after it browns. Sprinkle the onion powder &

1 Tbsp nutritional yeast over the tempeh as it finishes cooking.

In a small blender, blend the white beans, water, 1 tsp 

Ginger, 1 Tbsp nutritional yeast, 1 Tbsp liquid aminos until

Smooth.

In a bowl, mix the broccoli, spinach, & quinoa with some 

of the sauce. Don’t over sauce it! Place the tempeh on top.

Add a little more sauce as needed.

Rinse beans, add to a large pot of water (3 inches above the beans) and bring to a boil. Turn off heat, cover and let sit for 1 hour.

Rinse beans, add 8 cups of water and all spices. Simmer low for 3 to 4 hours, stirring occasionally.

When beans are almost done, cook rice according to directions and steam the carrots and kale until tender.

For the sauce, blend ingredients until smooth.

To serve, layer the kale and carrots in bottom of bowl. Add the rice, then the beans. Drizzle the sauce on top.

Sauté mushrooms and bell peppers in a little veggie broth. 

Sauce:

Add to 2 C of veggie broth all the ingredients except for the nori, spinach, and green onions. Stir or shake in a jar to mix well.

Pour the mixture into the cooked mushrooms and simmer until sauce thickens to a gravy type texture.

Stir in the Nori and pickled ginger.

To serve:

Place cooked rice in bottom of bowl, add the spinach, then place the mushroom mix on top. Add the chopped green onions to garnish.

Servings:  1-2 

Sauté the red onion and the mini bell peppers in a dry skillet, no oil needed.

Press out the liquid from the soy curls and add them to the pan. Sauté a little longer until the soy curls are heated through.

Add the can of crushed tomatoes, tomato sauce, and kidney beans. Stir until mixed.

Add the seasonings except the liquid aminos.

Stir in the cooked carrots until well incorporated.

Cut the corn tortillas into strips (like Fritos) and toss or spritz with liquid aminos. Place in air fryer for 5 minutes on 400 degrees. Stir and cook another 5 minutes, or until crispy.

Top with cashew cheese and enjoy!

Add all veggies  (except kale) and seasonings in a hot pan, stir until soft and caramelized. If you need to, add a small amount of veggie broth to help sauté.

 Add the liquid aminos and kale and stir until kale is softened.

Top a bowl of cooked brown rice with the veggies and sliver the nori on top.

SO easy!