Dairy-free

1. Heat 1 tablespoon of oil in a large pan over medium-high heat. 
2. Add the chopped onion and white parts of the green onions and fry until softened. 
3. Add the garlic and ginger and fry until fragrant – about 2 minutes. 
4. Add the mushrooms and fry for a further 5 minutes or until soft and beginning to brown. 
5. Add the carrot, cabbage, green parts of the green onion, salt and pepper and fry, stirring, until the cabbage is soft but not limp – about 2 to 3 minutes. 
6. Remove from heat and stir thorough the sesame oil. Allow to cool on the counter or in the fridge.
7. Once cool, assemble your potstickers. Place a small teaspoon of the filling in the centre of a wonton wrapper. (If you are using store-bought wrappers, wet one edge with water. If you’re using homemade wrappers, it’s not necessary to wet one edge. Fold the wrapper over the filling and pinch the edges together to seal).
8. Place them upright on a plate, being careful not to let them touch or else they will stick together.
9. Heat 1 tablespoon of oil over medium-high heat in a large pan. Add the potstickers and fry until browned on the bottom – 1 to 2 minutes. 
10. Add 1/4 cup of water, cover the pan and reduce heat to medium. Allow to steam until the tops are tender and the water has evaporated – about 2 to 3 minutes. Uncover the pan and flip the potstickers onto their sides to fry. Brown each side. 
11. In a bowl combine the soy sauce and rice vinegar to make a dipping sauce and serve alongside the potstickers.

1. One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.
2. Preheat oven to 475 degrees.
3. Spray a 16" round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape.
4. Add pesto to dough and spread evenly, leaving an inch of crust along the border.
5. Top with tomato slices and parmesan. Place in the oven 12-17 minutes, or until crust is brown and crispy.
6. Remove from the oven and top with salad greens*, pine nuts, balsamic glaze and red pepper flakes.

1. Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't catch. 
2. Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted.
3. Remove from the baby spinach from the pan and leave to cool.
4. Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely. 
5. Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.
6. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
7. To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.
8. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.

1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook for about 5 to 8 minutes.
2. Use tongs to remove corn from the boiling water and place on a cutting board.
3. Cut the red potatoes in half and boil until soft or about 10 minutes.
4. While the potato is cooking, saute the rest of the vegetables.
5. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, for about 10 minutes.
6. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water to the blender, and blend until completely smooth. This may take two or three rounds of blending.
7. Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
8. Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.

1. Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
2. Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.
3. To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
4. Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas.
5. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
6. Enjoy!

1. .Start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on. Turn to high heat and once boiling, add a pinch of salt. Cook for 9 minutes or until al dente.
2. While you are waiting on your water to come to a boil, this is when you will add all of your "alfredo sauce" ingredients to a blender. Blend until very smooth. It will be very runny, don't worry about that, it will thicken up a lot when cooking.
3. Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat.
4. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. Remove from heat.
5. Once pasta is done, toss in with the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. Serve hot!

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. Simply cube the eggplant into small bite size pieces. Then slice the cherry tomatoes and mushrooms into half size pieces. 
2. On high heat bring the veggie broth to a boil. Once it’s boiling, lower down to a simmer and add in the coconut milk, eggplant, chilies and ginger slices. 
3. Take a cup or a butcher’s block and smash down the lemongrass stock – this helps to release the flavors. Now cut the lemongrass into inch pieces and add it to the broth as well. 
4. Once the eggplant is almost fully cooked, about 15 minutes, toss in the mushrooms, cherry tomatoes, lime juice, sugar and pinch of salt, and let this simmer for about 10 minutes. 
5. Once the veggies have fully cooked, stir in the cilantro and enjoy!

1. Place the rice and water in a heavy saucepan.  Rinse rice with fresh 
   water until water runs clear (usually three times). Soak overnight in 3 ½ cups of spring water.  Do not 
   add sea salt until the next day.   
2. Discard soaking water and place wet rice on stove (without any added water.   
3. Cook rice over medium‐high flame, stirring occasionally, to allow all the water to evaporate and the 
   rice to begin to toast.
4. Popping sounds indicate you are ready to add 3 ½ cups of water. When water is boiling, stir and cover 
   with lid. Lower flame and simmer for 30 minutes.
5. Fluff rice immediately and return lid to pot until you are ready to serve. Rice should stay fluffy when 
   done. 
    

Makes 4‐6 servings 

1. in large saucepan bring 5 cups water to boil
2. add vegetables
3. bring back to boil, cover, reduce heat to low, simmer 20 min
4. strain vegetable from liquid
5. one cup portion between meals, per day
6. store extra broth in a glass jar, refrigerate once cool, warm to serve