Main Dishes

1. Place onion and pinch of sea salt in a lightly oiled, preheated skillet, and sauté until translucent. 
2. Spread tofu and spices (turmeric, garlic, spice blend) on top.  Cook, stirring occasionally, for 10 minutes. 
3. Pour in water, bring to a boil, and simmer for 5 minutes. 
4. Add green onion with herbs. 
5. Flavor with tamari and simmer for a few more minutes until water is evaporated. Serve immediately.

1. add a small amount of oil to a large sauté pan over high heat
2. once oil is hot, add leek or onion, sauté until tender
3. add veggies, sauté until tender
4. add small amount of oil
5. add brown rice, stir, let cook until sizzling hot
6. add shoyu, stir

1. To make the sauce, use a jar or small bowl to combine the chili oil with crunchy garlic, both sesame oils, tamari, vinegar, and hoisin. Whisk or stir to combine. 
2. Fill a large pot with water, place on stove at high heat. When water is boiling drop in the noodles, stir, and boil for 4-6 minutes until al dente or according to package directions. Drain in a colander or strainer, rinse quickly with water and set aside.
3. Preheat a large sauté pan on medium high heat. Add avocado or coconut oil. Add chopped bok choy stalks and sauté 1-2 minutes. Add leaves and sauté another 2 minutes or until bright green and slightly wilted. Toss noodles in with bok choy, stir and sauté just to rewarm noodles. Add half of the green onions and the sauce to coat well. 
4. Remove from heat. To finish, mound the noodles and bok choy on a platter or individual plates. Sprinkle liberally with cilantro, microgreens, and remaining green onions.
    

1. Wash groats until the water runs clear. Add groats and water to medium pot with lid and bring to a 
   boil. Add ½ cup chopped mushrooms. Cover, turn flame to low, and cook for 1 hour. 
2. Blend sauce ingredients until smooth and creamy. Add sea salt to taste. 
3. Sauté sliced onions in a hot pan with a teaspoon at a time of water and sea salt, or broth, to allow 
   them to caramelize without oil. Add 1 cup sliced mushrooms and sauté until soft.  
4. Stir sauce into oat groats until well coated.  Stir onion and mushroom sauté in at the end. 
5. Garnish with chopped cilantro, green onion or parsley and enjoy!

Makes 4 servings

1. Whisk together ingredients and place into an 8x8 baking dish.
2. Marinate tempeh for more than an hour, turning occasionally.
3. Bake at 300 degrees F for 25 minutes. Flip once at halfway point.

1. Boil 2 cups of water in a medium-sized pot with steamer basket.  If you don’t have a steamer basket, don’t worry, you may omit it.
2. Place chopped squash in pot and cook until tender, adding a dash of sea salt before covering with the lid.
3. In another large pot, boil pasta according to package instructions. 
4. Blend ½ cup water with 1 cup nuts, until smooth.
5. Add cooked squash, tahini, lemon juice, tamari, nutritional yeast, turmeric and black pepper in a food processor until smooth.
6. Mix sauce with pasta and bake in a casserole dish at 350 degrees F for 15 minutes.
7. Sprinkle with paprika for garnish and serve!

1. Add lentils to 3 cups of boiling water in a medium saucepan and simmer lentils until they are almost tender (around 25 minutes). Do not overcook as they will cook later in the sauce. Turn off flame. 
2. Heat up oil (or ¼ cup water/broth if oil-free) in a large skillet and add the onions, carrots, celery, a pinch of sea salt, and spices. Sauté until slightly cooked. Add finely sliced cilantro stems, and sauté for another minute. 
3. Stir in the coconut, peas, and lentils. 
4. Simmer with lid on for 10 minutes and stir occasionally. 
5. Garnish with chopped cilantro leaves and serve immediately!

TO PREPARE LENTIL MEATBALLS

1. Heat oil in a saucepan on medium high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, thyme, parsley, paprika, and lentils to coat.
2. Add water and bring to boil on medium heat. Reduce heat to simmer and cover pot. Cook until lentils are tender and water has evaporated, about 30 minutes.
3. Transfer lentil mixture into a large bowl,. Stir in walnuts, flax seeds, yeast flakes, Bragg's liquid aminos and sea salt. Using a fork mash mixture until sticking together.
4. Preheat oven 350 degrees F. Prepare baking sheet with lightly greased parchment paper.
5. Scoop mixture, using about a tablespoon. Form into balls and placing them on prepared sheets until mixture is all gone.
6. Bake for 30 minutes or until brown and crispy on the outside.
    

TO PREPARE THE CASHEW GRAVY

1. Combine cashews, water, yeast flakes, onion powder, garlic, arrowroot, Bragg's liquid aminos in a high speed blender and process until smooth.
2. Pour sauce into a saucepan and add thyme, Italian seasonings, paprika. Heat on medium high, stirring constantly with a wire whisk until sauce thickens.
3. Place meat balls in serving plate. Pour gravy on top and garnish with chopped parsley.

1. sort, wash and strain beans, put in pot, add fresh water
2. bring to boil over high flame, simmer 10 min, skim off foam if needed
3. once foaming process has stopped, cover and reduce heat to low
4. place a flame tamer under pot, simmer until beans are tender
5. remove beans from pot and place in another temporary container
6. layer in cooking pot onion, then squash, then beans on top (including liquid last)
7. simmer for 15 min
8. add shoyu, stir

1. Heat a skillet or grill to medium heat.
2. Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
3. Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
   Set zucchini aside.
4. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
5. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
6. Wrap tightly and enjoy immediately.