Dairy-free

1. in a blender grind nuts into a powder
2. add vinegar, blend
3. while blending add water to desired thickness, let sit 5 min
4. add more water if needed, blend

1. tear nori into small pieces and place in small saucepan
2. add enough water to cover nori and cook on medium-low heat for 7 - 10 min
3. add a little more water if necessary
4. grate a 1⁄2” piece of ginger, juice by squeezing fiber - strained into pot, add 5 - 10 drops
5. add a dash shoyu/tamari (about 1/4 tsp), stir
6. cook another minute and remove from heat
7. add scallions and serve with grain or noodle dishes
    

Note: Nori condiment will keep in the refrigerator for a few days. With scallions included nori condiment is good for 1 - 2 days, without scallions 3 - 4 days.

1. in a blender combine mustard, vinegar and any optional ingredients
2. while blending add water to desired thickness
3. add a couple pinches salt, blend

1. Cut wakame into small pieces and place in small pot with 1 cup water.
2. Over a high flame bring to a boil. Add vegetables to boiling broth, reduce heat to medium high, simmer 3-5 min.
3. In a separate dish dilute miso with a small amount of broth.
4. Lower flame to low and add miso, do not boil once miso is added.
5. Cook 2-5 minutes, when the miso is “blooming” in the pot it is done.
6. Garnish with scallions and parsley to serve.

1. rinse millet, place in saucepan with cauliflower and 4 cups of water
2. bring to boil over high flame, reduce heat to low, place flame tamer, cover, cook 30 min
3. add a pinch of sea salt, mash

1. in a large bowl combine greens and root vegetables with a few pinches of sea salt
2. massage together with hands until greens begin to shift to a brighter color, releasing moisture
3. add any additional above ground vegetables, nuts or seeds, toss

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.