Instructions

1. Mix all of the dry ingredients together in the roasting pan
2. In a small sauce pan mix all of the wet ingredients together bring to a low boil
3. Pour over the dry ingredients in the roasting pan
4. Mix your cinnamon, nutmeg and palm sugar together and sprinkle over the top of the oat mixture
5. Bake @ 200 degrees for 1 hour
6. Enjoy!

Instructions

1. Combine items 1 - 5 in a pan and slowly bring to a boil while stirring. Once boiling, turn off heat and stir quickly while adding vanilla as it will tend to boil vigorously. Add in quick oats to desired consistency.
2. Place on cookie sheet with cookie scoop and then cool.
3. Enjoy!

Instructions

1. Combine the fresh fruit, water, and honey into a small sauce pan
2. Stir and simmer on medium heat until mixture comes to a boil
3. Add lemon and vanilla
4. Add the agar agar
5. Stir until combined and then remove from heat
6. Divide the fruit puree into six glass jars after it has had a chance to thicken
7. Combine the chia seeds, nut milk, honey and vanilla into a bowl
8. Whisk thoroughly and let rest for a few minutes, in the refrigerator, until thickened (about 30 min)
9. Divide the chia seed mixture into your six glass jars
10. Let cool in the refrigerator for at least 2 hours or overnight
11. enjoy!

Instructions

1. Toast the flaxseed bagels
2. Spread on the plant-based cream cheese
3. Peel, pit and slice the avocado
4. Salt and Pepper the avocado to taste
5. Arrange avocado slices on each bagel side
6. Then add your (6) gluten free crackers to finish the bagel.
7. Enjoy!

Instructions

1. Preheat your oven to 425 degrees F.
2. Line several large baking sheets with parchment paper.
3. Cut carrots into paper thin slices (food processor or mandolin)
4. Mix the oil, salt, cumin and cinnamon in a large bowl
5. Add your carrot slices to the bowl and toss well so you can thoroughly coat the carrots
6. Lay the slices, in a single layer, on your baking sheets
7. Bake for 15 minutes then flip your chips over and bake for another 5-8 minutes
8. Once cool, store in an airtight container for up to two weeks
9. Enjoy!

(List of other spices that work well with seasoning carrots: Aleppo chili, allspice, cardamom, cayenne, cilantro, coriander, basil, dill, fennel, nutmeg, oregano, paprika, parsley, sage, thyme, turmeric, etc.)

Instructions

1. Add the yogurt and milk to your blender
2. Place your handful of greens gently on top of the blades in your blender
3. Add all of the ingredients
4. Blend until desired consistency
5. Enjoy!

Instructions

1. Bring your oven or grill to a medium heat. (Around 375-450
2. Thread your veggie slices/chunks, alternately, onto your skewers
3. Using a basting brush add a little avocado oil to each of the skewered veggie pieces
4. Sprinkle a little seasoning onto each kabob
5. Grill or bake for 20 minutes. Turn as needed
6. Enjoy!

Instructions

1. Remove all of the guts from your pumpkin. Keeping the lid for baking purposes
2. Sauté' onions and garlic in the water
3. Add the peppers to your sauté' pan
4. Add the sliced mushrooms to your sauté' pan after the peppers have started to cook down
5. Add the slivered almonds and the sausage to your sauté' pan
6. Leave the sauce pan on low
7. Combine the seasonings and spices in a small bowl and then add them to your sauteed' mixture
8. Add the cooked rice to your pumpkin
9. Add the ingredients from your sauté' pan to your pumpkin
10. Mix thoroughly. Place your pumpkin lid on top of your pumpkin
11. Trim your pumpkin stem to allow your pumpkin to fit in your oven. Cover the stem with tin foil
12. Place the pumpkin on a cookie sheet and 1 cup water to stop the pumpkin from burning during baking
13. Bake @ 350 degrees until the inside of the meat is tender
14. Remove the pumpkin and stir in the two cans of soup
15. Garnish with a little parsley when serving

Instructions

1. Add water and rice to the instant pot. Set on multi-grain for 22 min. Let cool.
2. Divide the cooled rice between the two glass dishes.
3. Add 1/2 of the nut milk to each dish.
4. Add 1/2 of the eggs to to each dish.
5. Add 1/2 of the of the cinnamon to each dish
6. Add 1/2 the honey to each dish
7. Add 1/2 of the raisins to each dish
8. Stir until combined
9. Bake @350 for 1 hour
10. Stir in 1/2 of the vanilla bean paste into each dish
11. Add a little coconut cream to each serving of rice pudding as desired
12. Enjoy!

Instructions

1. Combine all of the items except the raspberries into a mason jar or bowl
2. Refrigerate for 3-4 hours or overnight
3. Top with berries and sliced almonds

Instructions

1. Place 4 cups of brown rice and 1 quart of water into your instant pot. (Multi-grain setting for 22 minutes)

2. Heat 1/4 cup of water in a sauté pan over medium-high heat. Add the onion and the salt. Simmer for about 5 minutes. Reduce heat and add the garlic, ginger, cilantro and chili. Cook, stirring constantly, until the onions have softened.

3. Sprinkle with the garam masala mix, salt, cumin, coriander and black pepper. Stir several times to coat. Let simmer for about 5 minutes. (add a little more water if the pan starts to run dry.)

4. Add the beans, tomatoes, coconut cream, and the marinara pasta sauce. Bring to a boil.

5. Stir in the cooked brown rice. (Let rest for 5 minutes)

6. Serve with a little plant-based ranch dressing and a cilantro garnish.

Instructions

1. Clean and cut the full bag of red potatoes into bite sized pieces
2. Add the potatoes and water to your instant pot. Set on steam for 6 minutes
3. Chop the celery, pickles, scallions and olives and place them in a large Ziplock bag. Let them cool in the refrigerator
4. Combine the mustard, mayonnaise and the seasoning blend. Let cool in the refrigerator
5. Drain the potatoes when they are cooked and cooled
6. Combine the potatoes, dressing and cut veggies into a large bowl and let them chill
7. Cut the avocados as needed and place on top of each individual bowl right before serving (Salt and Pepper to taste)

Instructions

1. Add the yogurt and the milk to your blender
2. Place your handfuls of greens gingerly on top of the blades of the blender
3. Chop any large fruits or veggies then add them all to your blender. Blend intermittently, if needed.
4. Add all the rest of the fruits and veggies.
5. Blend until you reach a smooth consistency.
6. Place your 6 bottles on the counter. In a line with their lids off.
7. Using a paring knife direct the blend from the blender into each bottle.
8. Fill each jar 3/4 of the way full.
9. Pour 1-2 cups of water into your blender and blend. (Use however much water you need to fill the jars to the top.)
10. Puls the water in your blender a few times. This will clean your blender and create a little blend-water to fill your jars.
11. Using the blend-water fill your jars the rest of the way.
12. Place a lid on each jar. Shake to mix contents and store in the refrigerator.
13. This recipe will serve two people for three days.
14. Drink up! Power up! and Enjoy!

Instructions

1. Pull a section of tin foil for each serving
2. Add veggies to each tin foil "plate"
3. Add seasoning and any optional choices
4. Cook at 400 degrees for 60 min
5. Serve with ranch dressing dip (optional)
6. Enjoy!

Instructions

1. Combine the black beans, cooked rice, corn and Pico de Gallo
2. Warm in a sauce pan or in the microwave
3. Add guacamole
4. Add a little vegan ranch dressing if you like or any other seasonings of your choice. (cumin or chili powder perhaps)

Instructions

1. Select your salad bowl
2. Add as much or as little of the items on the ingredient list
3. Add your salad dressing when ready
4. Enjoy!

Instructions

1. Bell peppers (tops removed and seeded) Add tops to stuffing
2. Roast your bell peppers on a cookie sheet in the oven @ 400 degrees for 15 minutes. Turn and allow the peppers to cook for another 15 minutes
3. Sauté the onions, garlic and bell pepper tops in the water or oil
4. Add the green chilies and fire roasted tomatoes, rice and beefless ground
5. Add salt, pepper, Italian seasoning, Worcestershire sauce and basil
6. Fill your peppers with the hamburger mixture
7. Bake @400 degrees for 15 minutes
8. Add cheese and bake for an additional 5 minutes
9. Enjoy!

Instructions

1. Wash and cut potatoes
2. Add all the ingredients to the instant pot, except the butter
3. Cook in the instant pot for 6 minutes on the "steam" setting
4. Drain the veggies
5. Add the butter and mash
6. Vegan Ranch Dressing (optional topping)

Instructions

1. Spray your bundt pan with baking spray
2. Add all the food ingredients, except the vinegar, to a bowl and stir
3. Stir the vinegar into your cake batter
4. Using a rubber scraper add the batter to your bundt pan
5. Bake
6. After your cake has cooled for a few minutes, turn your bundt cake out onto a plate.
7. Let the cake continue to cool.
8. In a separate bowl combine the coconut cream, blueberry yogurt and fresh blueberries.
9. To serve: Cut a slice of cake with a little blueberry frosting scooped on top.
10. Optional: Top with Reddi Wip Cream

Instructions

1. Open a new bottle of the vegenaise mayo. Take out about 1/4 cup and place in a small glass jar and set aside. (We use this mayo for salads, sandwiches, etc.)
2. 2 Tablespoons of Garlic and Herb seasoning placed right in the new bottle of mayo.
3. Add enough of the cashew milk to almost fill the mayo bottle back to the top.
4. Shake thoroughly.
5. Enjoy!

Instructions

1. In your Instant Pot add the 4 cups of rice along with the 4 cups of water. Set the pot for 22 min, Multigrain setting
2. Melt the butter in a large sauce pan
3. Add the chopped onion to the pan and sauté
4. Once the onions are about done add the minced garlic
5. Add the chopped mushrooms. Let them reduce down and soak up the flavor from the onions and garlic
6. In a bowl mix the sour cream and the tomato paste (set aside)
7. add the spelt flour to the sautéed mixture
8. Gradually incorporate the beef broth a little at a time making a roux
9. Using a whisk add your sour cream and tomato mixture to the roux
10. Add Worcestershire sauce
11. Add Horseradish sauce
12. Let the mixture simmer on the stove for about 5 minutes
13. Steam Broccoli (optional) (Instant Pot with a little water for zero minutes
14. Enjoy!