Dairy-free

1. Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed.
4. Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven (Paleo option can take up to 50 minutes!), or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
    

To make the frostings

1. Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed.
2. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.

1. Add raw nuts to a mixing bowl and cover with boiling hot water for 1 hour, then drain thoroughly. 
2. In the meantime, line an 8x8 inch baking dish with parchment paper. Add oats, toasted nuts, sea salt, and dates to a high speed blender or food processor, and mix on high until a dough-like consistency is formed. 
3. Squeeze the mixture between two fingers and see if it sticks together like dough, instead of it crumbling. If too dry, blend a bit more.  
4. Transfer mixture to parchment-lined baking sheet or pyrex baking dish, and spread evenly. 
5. Then place parchment paper on top and use a flat-bottomed object or your fingers to press crust down firmly until it’s evenly distributed and well-packed. 
6. Preheat oven to 375 degrees. Toast crust in oven for 10 minutes, then remove from oven.
7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. 
8. Mix on high until very creamy and smooth.  Taste and adjust flavor as needed. It should be very lemony, and not overly sweet. 
9. Pour filling over the nut crust and spread into an even layer. Tap on counter to remove any air bubbles. 
10. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears soft, but not liquid-y.
11. Let cool for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 2 hours, preferably overnight.
12. To serve, slice fresh strawberries and place blueberries and strawberries in a design over the top.  Serve and enjoy!

1. Mash or food-process all ingredients together until sticky. 
2. Divide mixture into patties, dampen hands with water so that batter does not to your skin. 
3. Place patties on lightly oiled OR parchment paper-covered baking sheet, and bake in preheated oven at 350°F for about 10 min on each side. 
4. Or pan fry in a saute pan, start with a small amount of sesame oil and a hot pan, cook over medium high heat, brown on both sides. 
5. *Note: The recipe can be prepared with 2 cups of grains or beans, in place of combining the two.

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. in a saucepan bring water to boil over high heat
2. add twigs, reduce flame to low, cover, simmer 20 min

1. Cook the quinoa in the mushroom broth (can use rice cooker or stove). Simmer for 20-25 minutes, covered, until all of the water is absorbed.
2. In a large bowl, massage the kale with lemon juice until it reaches the softness that you like, usually about 5 minutes.
3. Fold in the cooked quinoa, then stir in most of the nuts, add the avocado in gently, then most of the pomegranate seeds. Sprinkle your remaining nuts and pomegranate seeds on top.

1. sort, rinse and strain beans, place in pot, add water and kombu, soak 6 to 8 hrs 
2. discard soaking water, add 8 cups fresh water
3. bring to boil over high heat, boil 5-10 min, skim off any foam if needed
4. once foaming has stopped, cover, reduce heat to low, simmer until tender
5. strain beans, hold onto cooking liquid in a separate dish
6. add all other ingredients and a couple pinches salt to food processor, blend
7. add cooking liquid while blending to desired consistency

1. place hiziki in pot, add 2 cups water, soak 10 min
2. bring to boil over high flame, reduce flame to low, simmer 20 - 25 min, NO lid
3. strain and place in bowl
4. add onions, orange juice, shoyu, oil, toss, let sit till cool
5. add scallions and sesame seeds, mix

1. sort, rinse and strain beans, place in pot, add water and kombu, soak 6 to 8 hrs
   discard soaking water, add 6 cups fresh water
2. bring to boil over high heat, reduce heat to medium high, boil 10 min, skim off any foam
   once foaming has stopped, cover, reduce heat to low, simmer 45 min
3. while hot - strain beans, place in bowl, add onions, toss
4. add vinegar, toss, let sit 5 min
5. add scallions and oil, toss

1. Combine the mushroom marinade ingredients in a small bowl and whisk together.
2. Place the mushrooms in a shallow baking dish, bowl, or large ziploc bag. Cover them with the marinade from step 1 and let sit for about 10 minutes.
3. While the mushrooms marinate, prepare the chimichurri by whisking together all ingredients except the avocado. Once mixed add the avocado cubes and gently toss to combine.
4. Preheat your grill to medium heat.
5. Place the marinated mushrooms on the grill and cook ~3 minutes on each side. If desired, brush the excess marinade on the mushrooms for added flavor as they cook.
6. To serve, top the mushrooms with the avocado chimichurri.