Recipes

• Add the soaked cashew nuts to the blender with the 3 cups of water, maple syrup, vanilla and salt.
• Blend very well until completely smooth. You don't need to strain this milk as it blends completely smooth. If it is still a little gritty then just blend it for longer.
• Place into a glass container with a lid and keep refrigerated where it will keep for around 3-5 days.
• Use in smoothies, over cereal, in tea and coffee, and just drink it as is

• Juice all ingredients and mix together with the Turmeric. Keep cool in sealed container and enjoy within 12 hours.

• For the muffins, preheat oven to 375°F.
• Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
• Combine flours, baking powder, baking soda, and cinnamon in a medium-sized mixing bowl.
• In a separate large bowl, mix together bananas (you can mash them right in the mixing bowl), milk, and Sucanat.
• Pour the dry ingredients into the wet mixture and stir until well mixed. Add the walnuts, and spoon the mixture into the muffin cups.
• For the topping, mix together Sucanat and cinnamon (and oats, if using) in a small bowl. Combine with a fork until crumbly. Press on top of muffins.
• Bake in preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before serving.

• Preheat oven to 350°F.
• Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
• Combine flour, Sucanat, baking powder, and zest in a medium bowl.
• Mix together soy yogurt, milk, lemon juice, and egg replacers in a separate bowl.
• Pour the wet mixture into the dry mixture and stir until just moistened.
• Gently fold in the blackberries.
• Spoon mixture evenly into the prepared muffin cups.
• Sprinkle coconut over the tops for decoration, if desired.
• Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of a tea cake comes out clean. Cool slightly before serving.

• Preheat oven to 350°F.
• Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
• Mix together the flour, Sucanat, baking powder, baking soda, and spices in a large bowl. Add pumpkin, water, applesauce, and pecans and stir until just mixed.
• Fill the prepared muffin cups to the top and bake 25–30 minutes, until the tops bounce back when lightly pressed. Remove from the oven and let stand 1–2 minutes; then remove the muffins from the pan. Cool for 30 minutes before eating and then store in an airtight container.

• Preheat oven to 350°F.
• Place the cornmeal, flour, baking powder, baking soda, salt, and tarragon in a large bowl and mix well.
• Add the corn, applesauce, and maple syrup to the dry ingredients and mix. Add egg replacer and milk, and stir until everything is well mixed.
• Pour into a 9 × 9 nonstick baking dish.
• Bake for 35 minutes or until the top is firm and a knife inserted in the center comes out clean. Cool before serving.

• Preheat oven to 350°F.
• Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
• Stir together flour, Sucanat, poppy seeds, baking soda, and baking powder in a large mixing bowl.
• In a separate bowl, mix together almond milk, lemon juice, egg replacers, and vanilla extract. Add the wet mixture to the flour mixture and stir until just combined.
• Fill the prepared muffin cups to the top and bake 25–30 minutes, until the tops bounce back when lightly pressed. Remove from the oven and let stand 8–10 minutes; then remove the muffins from the pan.

• Preheat oven to 350°F.
• Combine the flour, baking powder, and baking soda in a large mixing bowl. Add the syrup, milk, banana, raisins, and walnuts. Stir just enough to mix. The batter will be fairly stiff and sticky.
• Spoon into a 9 × 5 nonstick loaf pan and bake for 45 minutes. Remove the pan from the oven and place on a rack to cool.

• Combine flour, herbs, and salt in a large mixing bowl. Stir in the yeast.
• Make a well in the center of the flour and pour in the molasses and water. Mix by hand to make a soft, slightly wet dough. Knead until the dough leaves the sides of the bowl clean and feels elastic.
• Place the dough in a nonstick (small) bread pan, cover with oiled plastic wrap, and leave to double in a warm, draft-free place for about 1 hour.
• Preheat oven to 350°F.
• Bake for about 35 minutes. Test to see if bread is ready by tapping the top with your knuckles. Bread is done when it sounds hollow.

• Preheat oven to 350°F.
• Mix together flour, Sucanat, baking powder, and baking soda in a large bowl.
• Stir in orange juice and egg replacer. Mix until well blended.
• Fold in cranberries and nuts. Spread evenly in a nonstick bread pan.
• Bake for approximately 45 minutes or until toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from the pan.

• Preheat oven to 350°F.
• Combine flour, Sucanat, cinnamon, baking soda, baking powder, nutmeg, ginger and salt in a mixing bowl.
• In a larger, separate bowl, mash the banana, and stir in nondairy milk and vanilla. Mix thoroughly. Add the flour mixture, walnuts, and apples. Mix to combine.
• Spread into 9 × 9 nonstick baking pan and bake for 30–35 minutes, until a toothpick inserted into the center comes out clean.

• Line a muffin pan with 15 parchment cupcake liners.
• Preheat the oven to 350 F/177 C.
• In a large mixing bowl, combine oats, oat flour, flax meal, cinnamon, and salt. Stir to combine.
• Mash or puree the bananas. Ideally, use those that are overripe, using a food processor or immersion blender. This should come out to about 1 1/3 cups / 300 grams of mashed banana.
• Add the banana, brown rice syrup (see note), raisins, and chocolate chips (if using). Stir until thoroughly combined.

   Note: Don’t substitute maple syrup for brown syrup; it’s not thick or sticky enough. Use overripe (freckled) bananas. Not only are they more digestible, they also offer a great deal of natural sweetness.

• Using a cookie scoop, place 1/4 to 1/3 cup / 60 to 80 milliliters of the batter in each muffin cup. Use a spatula or your fingers to lightly pack in the mixture. (Dampen your fingers to make it easier.)
• Bake for 20 minutes.
• Remove and let cool in the pan for about 5 minutes, and then transfer to cooling rack.
• Enjoy warm or cooled. Store in an airtight container in the fridge.

• Soak the cashews in water for 1 hour. Then rinse and drain them and add to a blender jug along with the coconut milk, lemon juice, vanilla, sea salt, maple syrup and strawberries.
• Open up the capsules of probiotics and empty the contents into the blender jug.
• Blend until it is very smooth and no longer grainy. This may take a few minutes.
• If you have a tamper attachment with your blender, then use this to push the ingredients down onto the blades.
• If not, then stop regularly and scrape down the sides of the blender and blend again.
• Pour out into two bowls and serve with fresh sliced strawberries.

• Add the vital wheat gluten, nutritional yeast, smoked paprika, onion powder and garlic powder to a mixing bowl and mix together.
• Then, in a measuring jug, add vegetable stock, canola oil, tamari, maple syrup, liquid smoke, dijon mustard and tomato paste and whisk together.
• Add the wet ingredients in with the dry and mix in with a spoon until you have a thick dough.
• Move the dough to a wooden cutting board and knead it for 5-8 minutes until it is pretty stiff and firm. 5 minutes is sufficient if you have very strong hands, if you have weaker hands then up to 8 minutes may be needed. Watch for how the dough feels to know when it has been long enough. It should be firm and spring back when stretched. See the blog post for more notes about kneading.
• Form the dough into a square as much as you can, loosely wrap it in foil and steam it for 20 minutes. The water should be boiling before you add the steamer basket so that it steams properly for the full 20 minutes.
• After 20 minutes of steaming unwrap it from the foil and allow to cool completely. When it's cool, use a sharp knife to cut it into even slices.
• Prepare your marinade sauce by adding tamari, maple syrup, smoked paprika, tomato paste, garlic powder, onion powder and liquid smoke to a measuring jug and whisk with a mini whisk until smooth.
• Heat up a frying pan with the grapeseed oil and then add the first batch of bacon slices (we did 5-6 slices at a time) and brush on the marinade sauce. Flip the slices and brush the marinade sauce onto the other side. Flip the bacon slices regularly until charred on each side.
• Keep leftovers in the fridge and enjoy within about a week. It's also freezer friendly if you want to freeze it, and then thaw overnight in the fridge.

• In a sauce pan, bring the water to a boil on high and add the salt.
• Sprinkle the grounded whole grain sorghum gently into the water while stirring with the whisk to prevent it from clotting. When it starts to boil again, turn the heat down and let it simmer for 20minutes. Stir often to prevent it from clotting and sticking to the pan.
• After 20 minutes add the flaxseed oil, Ionic Coral Calcium (Ionic Sea), whole grain chia and sweetener and stir it in.
• Grind the flax seeds and chia seeds in a coffee grinder and add it to the porridge. Mix it in well. At this time the porridge will get thicker. Add additional water to your preferred consistency. Dish up and enjoy.
• You can add fruit to the porridge if you feel like it at this stage.

• Add all the ingredients to a measuring jug and whisk together with a small whisk until well combined.
• Taste test and adjust as needed with a little more salt and pepper for more flavor. If you use a different vinegar other than red wine vinegar, then you may want to add a teaspoon of maple syrup for flavor balance.
• Pour over your salad and enjoy!
• Keep leftovers in the fridge and enjoy within one week.

• Add apple cider vinegar, water, light brown sugar, maple syrup, soy sauce, onion powder, garlic powder, cinnamon and ground black pepper to a saucepan and heat on medium heat.
• Whisk the sauce while heating to dissolve the sugar and mix it well.
• Heat to a simmer and then turn off the heat and let it cool completely.
• Transfer to an airtight container and refrigerate. It will last for up to 2 months in the fridge.

• All all the ingredients to a bowl or measuring jug.
• Use an immersion (handheld) blender to emulsify it into mayonnaise.

• Add the olive oil to a heavy bottom pot together with the onion and a pinch of sea salt. Sautée until translucent but without turning brown so keep an eye on it and stir often.
• Add the minced garlic and give it a quick stir. Allow it to infuse the oil for about 20 seconds or so taking care not to burn it.
• Using your hands roughly crush the tomatoes as you add them to the pot with the onion and garlic. Add the bay leaves and fresh basil, stir and bring to a gentle simmer.
• Partially cover with a lid and cook for about 30 minutes until thickened to your liking. Keep an eye in it during cooking to make sure the sugars from the tomatoes won’t stick to the bottom and burn. Stir well a few times.
• Remove the sauce from flame, discard the bay leaves and season to taste with sea salt.
• At this point you can serve it with your favorite whole-wheat pasta, in a lasagna, as a dipping sauce or store in jars for later use. It also freezes well.

• Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
• Once they're toasted, let them cool a few minutes then add them to a food processor.
• Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency (*see Note)
• Makes a little less than 3/4 cup tahini paste, depending on how much olive oil you use.
• Store the tahini in an airtight jar in the fridge and it will last for several months.  Stir it thoroughly before you put it in the fridge because once it's chilled it's difficult to stir.

• Finely grate cucumber with the skin on – should yield about 1 cup. Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. The remaining amount should be about 1/4 cup.
• Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil(optional). Stir to combine.
• Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.
• Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.
• This Tzatziki is delicious on its own, but it also pairs well with Greek-inspired recipes.

• In a high-speed blender, place the chickpeas, tahini olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.
• Transfer to a serving plate, top with desired garnishes and serve with warm pita and veggies, as desired.

• Peel and grate the cucumbers.
• In a blender or food processor, combine tofu, lemon juice, garlic, salt, parsley, and dill. Blend until completely smooth.
• Squeeze grated cucumber to remove excess moisture. Then place in a serving bowl with red onion. Add tofu mixture and stir to combine. Chill for 2–3 hours.
• Serve with pita bread or your favorite baked cracker or chip.

• Blend all ingredients in a food processor until smooth. If you desire a thinner consistency, you may want to blend in a little water.
• Refrigerate until ready to use.

• Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
• In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
• As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole red pepper flakes, oregano (if using) and salt. Stir.
• Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil (if using).

• Mix the flaxseed oil with the cottage cheese. Never by hand, and preferably using an immersion blender, blend the two foods for 1 minute. This will result in a whipped cream like consistency.
• Grind 2 tablespoons of either golden or brown flaxseeds in a coffee grinder for 1 minute until an airy, fluffy appearance results. Place ground flaxseed in a separate glass bowl. Add the cheese and oil mixture to the ground flax seed and stir with a spoon to combine.

• Place the chickpea liquid (aquafaba) and cream of tartar into the bowl of your stand mixer.
• Start at slow speed and whip until foamy.
• Then gradually increase speed until white and glossy and stiff peaks start to form.
• Add the sugar in slowly while whipping at fast speed.
• Add in the vanilla.
• Keep whipping until glossy stiff peaks form.
• Preheat your oven to 250°F (121°C).
• Line a baking tray with parchment paper.
• Pipe the meringue mix into cookie shapes onto the parchment lined tray. Alternatively you can spoon it out, but I found piping to be much easier.
• Place into the oven and bake for 45 minutes. After 45 minutes, switch off the oven but DON’T OPEN IT (excuse the caps, but this part is very important). Leave the oven off, but don’t open it for one hour. Time it.
• After the meringues have baked for 45 minutes and then sat in the oven for a further 60 minutes without opening the oven, remove them from the oven.
• They should be airy crispy perfection! If the weather is at all hot or humid, put them in an airtight container and store them in the fridge for the most long lasting results.

• Place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
• The next day, take it out and carefully open it (don’t shake it around!).
• You’ll see that the cream part has separated from the water and risen to the top.
• Scoop that out into the bowl of an electric mixer, leaving the water behind. You can use the water in a smoothie or throw it out.
• Starting at slow speed gradually increase speed until you achieve a whipped cream consistency.
• The harder the consistency of the cream when you scoop it out, the quicker this will be.
• Once you have whipped cream consistency, you can stop right there. You're done! OR:
• Add some powdered sugar and vanilla for a sweetened cream.
• Whisk again until mixed in.

• Blend all crust ingredients in a food processor at high speed until a paste forms.
• Press into a pie pan and chill until ready to add fruit.
• Arrange fruit on top of pie.
• Cool for 1 hour before serving.

• Preheat oven to 350°F.
• Put apples in medium saucepan with ¼ cup water. Cover and cook 3–4 minutes over medium heat, until soft. Add maple syrup and stir to combine.
• In a small mixing bowl, combine flour, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg, and salt. Set aside.
• In a separate bowl, mix applesauce, molasses, egg replacers, vanilla, and ¼ cup water. Add to dry ingredients and mix well.
• Spread cooked apple-maple syrup mixture evenly on the bottom of a 9 × 9 nonstick baking dish. Pour batter over apples.
• Bake uncovered for about 35–40 minutes, or until a toothpick inserted in the center of the gingerbread comes out clean.
• While cake is still warm, place a serving plate over cake pan and carefully turn the cake over so it comes out onto the plate. Serve warm.

• Pour all ingredients except pie crust and fruit topping into a blender or food processor and blend until smooth.
• Pour the mixture into prepared pie crust and smooth the top with a rubber spatula. Refrigerate until firm and cold, about 2 hours.
• Spread fresh fruit evenly over the top before serving.

• Preheat oven to 350°F. Blend graham crackers and pecans in a food processor.
• Transfer to a bowl and add coconut milk and applesauce. If mixture does not form into a ball, add additional applesauce. Press into a 9-inch nonstick pie pan and bake for 12–15 minutes.

• Prepare a Nut Pie Crust and keep separate. https://commonsense-health.com/nutpiecrust/
• Mix the cornstarch with 1 cup of almond milk and keep separate.
• In a saucepan, add cocoa, Sucanat, and the other cup almond milk. Bring to a boil.
• Add vanilla and cornstarch mixture. Reduce heat and simmer gently for 3 minutes, stirring constantly.
• Layer sliced bananas on bottom of prepared pie crust. Pour mixture over bananas and smooth the top. Sprinkle with crushed nuts.
• Refrigerate until firm and cold, about 2 hours.

• Pour tapioca, salt, coconut milk, mangos, and Sucanat into a medium-sized saucepan. Bring to a boil then immediately reduce to simmer, stirring constantly for 12–15 minutes.
• Add soy milk, vanilla, cinnamon, and ginger. Bring back to a boil, stirring constantly, for 3–5 minutes and then remove from heat.
• Pour into serving dishes and refrigerate until thickened.
• Garnish with mangos and strawberries.

• Make a Nut Pie Crust.
• Layer fresh, sliced strawberries on top of the crust. Set aside.
• In a medium saucepan, boil 1 cup fresh strawberries in ¾ cup water until they start to dissolve. Mix cornstarch and Sucanat, and add to boiling strawberries. Boil over medium-low heat, stirring constantly, for 3–4 minutes, until mixture thickens.
• Once mixture is thick, pour into pie dish over sliced strawberries.
• Refrigerate 2–3 hours before serving.

• First make the sauce by bringing cocoa, sweetener, and milk to a boil in a small saucepan. Reduce heat and cook until slightly thickened while stirring constantly. Remove from heat and set aside.
• In a food processor, blend bananas, milk, and vanilla until smooth.
• Portion banana mixture into four serving bowls. Drizzle sauce on top of banana cream and serve immediately.

• Preheat oven to 350°F.
• Mix pineapple, cherries, coconut, and Sucanat. Spread in a 9 × 9 nonstick baking dish.
• In a separate bowl, combine flour, agave, and mashed banana. Mix until crumbly and spread evenly on top of fruit.
• Bake 30–35 minutes.

• Add all ingredients to a food processor and blend until smooth and creamy.
• Cool in refrigerator for 2 hours or until thickened before serving.

• Crush graham crackers in food processor. In separate bowl, add walnuts, coconut, and peanut butter. Stir in crushed graham crackers.
• Slowly add milk and mix. If mixture does not hold together, continue adding additional milk until all ingredients stick together. However, don’t make it too soft, and, if necessary, use your hands.
• Spread mixture evenly into a 9 × 9 nonstick baking dish.
• In a saucepan, melt chocolate chips together with rice or almond milk over medium heat. Stir until smooth.
• Spread chocolate mixture on top of peanut butter mixture. Refrigerate for 1 hour or until hardened. Cut into squares and enjoy!

• Preheat oven to 350°F.
• Mix banana, milk, Sucanat, vanilla, and vinegar in a small bowl.
• In separate bowl, mix oats, flour, baking soda, baking powder, and coconut.
• Add wet mixture to dry ingredients. Then mix in nuts and dried fruit.
• Drop tablespoon-sized amounts onto nonstick baking sheet.
• Bake for 15 minutes or until brown. Let cool for 30 minutes. Place cookies in a container and cover.

• For the beans, heat 2 tablespoons vegetable broth in a large stock pot and sauté the onion and garlic over medium-high heat until soft. Add green pepper, squash, cilantro, and two more tablespoons vegetable broth. Cook for 2 minutes, stirring.
• Add water, tomato paste, beans, oregano, and thyme. Bring to a simmer and cook, uncovered, for 15 minutes. If needed, add an additional ½ cup water. Season with salt.
• While the beans are cooking, make the salad. In a large mixing bowl, combine all ingredients.
• Cook whole grain sorghum like rice.
• Serve beans over cooked sorghum and top with salad.

• Add a few tablespoons of water to a large sauté pan
• Add the onions and let cook for a couple minutes on medium high
• Add remaining ingredients
• Lightly stir and cover
• Simmer for 15 minutes
• Take off the lid and let it cook down for another 10-15 minutes

• If you do not have any cooked quinoa on hand, prepare 1 cup (170 grams) of dry quinoa according to package directions to yield roughly 2 cups (370 grams) cooked. You may also substitute rice for the quinoa. This can be done several days in advance and served cold or reheated if preferred.
• Prep the remaining bowl ingredients. Chop kale so that you have about 3 cups (63 grams) chopped. You may substitute spinach for the kale. Cube and roast or steam sweet potatoes. You should have about 2 cups (400 grams) of cooked sweet potato cubes. Drain and rinse black beans, if using canned. Dice the bell pepper; you should end up with about 1 cup of chopped bell pepper.
• In four bowls, arrange approximately equal amounts of the quinoa or rice, kale or spinach, sweet potato, black beans, and bell pepper.
• In a blender, combine about 3/4 cup mango flesh (124 grams) (fresh or frozen and thawed), hemp seeds, juice of 1 lime or vinegar, the white portion of a green onion, mustard, salt, pepper, 1/4 cup (60 milliliters) of water, and 1 tablespoon (15 milliliters) of the syrup (or coconut nectar, if preferred). Puree until very smooth.
• Taste, and add 2 to 3 tablespoons (30 to 45 milliliters) water to thin (if desired) and another tablespoon of syrup or nectar to sweeten it.
• If you'd like to pair this dressing with some spicy foods or add an extra punch of flavor, try adding 1 to 2 tablespoons (15 to 30 milliliters) of chopped cilantro or basil while pureeing.
• Add 2 tablespoons of dressing onto each bowl and save remaining dressing for other uses throughout the week.

• In a large skillet, sauté onion over medium heat with 2 tablespoons vegetable broth, stirring frequently, until onion becomes translucent. Stir in garlic, ginger, turmeric, coriander, cumin, and garam masala. Cook for 2 minutes.
• Stir in diced tomatoes, tomato paste, salt, and cayenne pepper, and cook for 3–4 minutes. Stir in chickpeas, almond milk, and lemon juice. Cover and cook 8–10 minutes on low heat.
• Serve on top of sorghum.

• Add 3 Tsp water to a skillet. Sate the bell peppers, onion, garlic and spices for a few minutes. Add remaining ingredients, stir, cover and simmer for 20 minutes or until potatoes are soft.

• Prep: Preheat oven to 400°F (204°C). Pat dry chickpeas with paper towel, removing any skins that may come off. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
• Roast: Spread chickpeas onto a greased rimmed baking sheet and roast for about 20 minutes, until lightly browned but not hard.
• Assemble:Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!

• Filling: Preheat oven to 425°F (218°C). Peel and dice the potatoes into ½ inch cubes, then toss together with oil and spices. Spread onto a baking sheet and bake for 25 minutes. Pull out the baking sheet and add the beans, tossing to combine with the potatoes. Put back in the oven for 5 to10 minutes, or until sweet potato is fork-tender and beans are hot.
• Sauce: Meanwhile, stir together all sauce ingredients, adding more or less adobo sauce to suit your spice tolerance.
• Assembly: Spoon sweet potatoes and beans into tortillas, topping with adobo sauce and your chosen toppings.

• Add the chickpeas, nutritional yeast, garlic powder, onion powder, thyme, coriander powder, sage, vegan chicken spice and dijon mustard to the food processor along with the vegan chicken stock and process until well mixed.
• Pour this out into a mixing bowl and add the vital wheat gluten. Stir it in with a spoon and then almost immediately get in there with your hands to mix it properly and knead just a few times.You just want it to go from soft and sticky to just starting to become firm.*
• Transfer to a cutting board and flatten it out before cutting into 4 pieces. Wrap these 4 pieces in foil (loosely, they expand while steaming) and place into a steamer and steam for 20 minutes.
• When they have finished steaming, let them cool for a few minutes and then unwrap them from the foil.
• Cut each fillet lengthways down the middle (see photos) so that you have 8 fillets.
• Sprinkle them with vegan chicken spice and rub in with your fingers.
• Heat some vegan butter* and then fry the fillets in the butter, turning over regularly until browned and crispy on both sides. Depending on the size of your pan you will likely have to do this in two batches.
• Serve with fresh parsley and fresh lemon, and a sprinkle of sea salt and black pepper.

• Add chickpeas, vegetable stock, sesame oil, soy sauce, tomato paste, nutritional yeast, smoked paprika, onion powder, garlic powder, salt, liquid smoke and red gel food coloring to the food processor and process until smooth.
• Transfer to a mixing bowl and add vital wheat gluten. Mix briefly until roughly mixed.
• Now get in there with your hands and knead for a minute to a minute and a half, until the dough is soft but firm.
• Form the mixture into a ham shaped ball and wrap tightly with foil.
• Place into a steamer basket over a pot of boiling water (or any kind of steamer that you have) and steam for 1 hour, then remove from the steamer and allow to cool at room temperature for 20 minutes.
• While the ham is cooling prepare the glaze by adding light brown sugar and vegetable stock to a measuring jug and mixing until the sugar has dissolved.
• Add toasted sesame oil, smoked paprika, maple syrup and soy sauce and whisk together until well mixed.
• Preheat the oven to 350°F (180°C).
• When the ham has cooled remove it from the foil. Use a sharp knife to make shallow cuts across the top of the ham from one corner to the other. Then repeat, going from the other corner to corner, leaving a criss cross pattern.
• Place the ham into a non stick baking dish. Pour ⅓ of the glaze over the top and use a brush to brush it in well, making sure that the glaze is covering the ham.
• Bake for 25 minutes, bringing it out at the 10 minute mark and again at the 20 minute mark to pour over another ⅓ of the glaze each time and brush it in again.
• When the ham has finished roasting, remove it from the oven and allow it to cool slightly at room temperature. The glaze will thicken as it cools. Use the brush to scoop up the glaze from the bottom of the dish and brush onto the top of the ham again.
• Now it’s ready to be sliced and served.
• Serve with a drizzle of glaze (from the bottom of the pan) over the top and some fresh chopped parsley. Leftover glaze from the bottom of the roasting pan can be scooped up and placed into a jug to be served alongside the sliced ham.

• Add the drained chickpeas to your mixing bowl and mash with a fork.
• Add the walnuts to the food processor and process into crumbs. Add in with the chickpeas in the mixing bowl.
• Add the chopped onion and garlic.
• Add the nutritional yeast, soy sauce, tomato paste, hoisin sauce, garlic powder, onion powder, salt, cumin, coriander powder, oregano, smoked paprika and liquid smoke and mix together.
• Add the vegetable stock and mix in.
• Add the vital wheat gluten and mix in. The mix will be very thick. Don't overmix as this will cause the gluten to become more tough and chewy, just mix it until mixed and then stop mixing.
• Preheat the oven to 350°F (180°C) and scoop the meatballs onto a parchment lined baking tray, using a heaped tablespoon measure and then rolling into balls. Aim for 36 meatballs.
• Bake for 15 minutes and then flip the meatballs and bake for another 15 until they're browned and crispy on both sides.
• Serve right away with ketchup or barbecue sauce or if you want to serve them in a marinara sauce then heat up your marinara sauce and then add the meatballs to the sauce and serve over spaghetti.
• Keep leftovers in the fridge and enjoy over the next 3-4 days.

• Add chickpeas, soy sauce, maple syrup, tomato paste, vegetable stock, dijon mustard, liquid smoke, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, smoked paprika, salt, ground black pepper and cayenne pepper to the food processor and process until well mixed.
• Transfer it to a mixing bowl and add in vital wheat gluten.
• Stir in briefly with a spoon.
• Now get in there with your hands and form it into a dough. Don’t knead it. You just want it to be mixed and formed into a dough.
• Transfer the dough to a wooden board.
• Cut it into four pieces and roll each piece roughly into a sausage shape (it doesn’t need to be perfect, the shape forms really well while they are steaming).
• Now roll each sausage in parchment paper and then in foil and close up the foil on each end. Don’t wrap them too tight, they need a little room to expand while they’re steaming.
• Place them into a steamer basket over a pot of boiling water (or any kind of steamer that you have) and steam for 20 minutes.
• After steaming place them back onto the wooden board and open the tinfoil (be careful of the steam escaping). They are now cooked and ready to use! But if you’d like to grill them (as we did) then keep reading.
• Heat up a grill pan and brush it with grapeseed oil or another high heat oil.
• Place the sausages onto the hot grill pan and let them cook for a few minutes so that the grill lines sear into the sausages before turning them and cooking on the other side.
• In the last minute of grilling, brush the sausages with vegan barbecue sauce (optional).

• Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, dijon mustard, liquid smoke and vegetable stock to the food processor and process until well mixed.
• Transfer to a mixing bowl and add the vital wheat gluten. Stir in with a spoon briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes, you want it to go from sticky and soft to firm and stretchy, so that when you pull it, it snaps back into place. See our full post for lots more info on kneading. Make sure you don’t over-knead it because that will cause your steaks to become very tough.
• As soon as you have a firm, stretchy texture, flatten it out and cut it into 4 roughly equal sized steaks. Use a potato masher to bash the steaks down a bit to flatten, but don’t do this too much as it counts as kneading, and you don’t want to overdo it.
• Wrap the steaks individually in tinfoil and then steam them for 20 minutes. Don’t wrap them too tight as they will expand while steaming. You can steam them in a steamer basket over a pot of boiling water, or in any steamer that you have.
• While the steaks are steaming, prepare your marinade sauce by adding all the ingredients to a bowl and whisking them together. Let it sit for a little while and then whisk again. You want it to be nice and smooth and it can take a couple of minutes for the brown sugar to dissolve properly.
• After steaming for 20 minutes, unwrap the steaks from their tinfoil and place into a square dish. Pour over the marinade sauce and use a brush to make sure the steaks are properly covered. Turn them over in the sauce a few times.
• Heat a pan with a little olive oil (or other oil, 1 Tbsp is fine) and then fry the steaks (I found they all fitted into the same pan) flipping them regularly and brushing more marinade sauce on them every time you flip them, until they are nicely browned and caramelized.
• Serve with a side salad, baked potatoes with vegan sour cream, and if you like sauces with your steaks, then a creamy mushroom sauce goes wonderfully with this!

• Prepare low-fat hummus recipe or use a low-fat hummus of your choice. If making your own, drain and rinse chickpeas. Place cooked chickpeas in a food processor or blender with 2 tablespoons fresh lemon juice, tahini, garlic (1/8 teaspoon garlic powder can be used instead of 1 clove fresh), and black pepper (for roasted red pepper version, add 1/2 cup or half of a water-soaked red pepper and cumin). Process until very smooth (about 1-2 minutes). If more liquid is needed, add more lemon juice or water. Garlic, cumin, and black pepper can be adjusted for personal taste preferences.

   Spread 1/4 cup of hummus over half of the tortilla.
• About 2 inches in from one of the edges, make a line of 6 sun-dried tomatoes, repeating with 1/2 cup of sprouts, and topping with 1/8 teaspoon black pepper.
• Options: Pour hot sauce over the sprouts. Then shred 1/4 cup of zucchini and 1/4 cup of carrot with the large slats of a grater and place them between the sun-dried tomato and sprout layers for a great texture.
• Roll the tortilla to make your wrap. Repeat the above assembly process for the second tortilla. Reserve extra hummus for future use.

Cold Salad

• Salad: Toss together all the Salad ingredients.
• Dressing: Whisk together the Dressing ingredients. Set aside.
• Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.

Hot Salad

• Steaming: Before adding the dressing, steam salad until it is hot.
• Serve: Serve onto a bed of cooked whole grain sorghum.
• Combine: Add the dressing over and mix in.

• Cut broccoli into bite-size pieces. Wash and spin dry.
• In salad bowl, add broccoli, dried cranberries, red onion, and walnuts.
• In separate bowl, mix sweetener, rice vinegar, and mayonnaise.
• Pour dressing mixture over broccoli mixture and toss to mix. Season with salt.

• Combine the peas, sorghum, green onions, green pepper, celery, tomatoes, and parsley in a large bowl.
• Mix lemon juice, soy sauce, mustard, maple syrup, and garlic in a small bowl.
• Pour dressing over the salad and toss to mix.

• In a sauce pan, cook the mushrooms in the coconut oil.
• Add all the vegetable, except the flaxseed, together in a big bowl. Add the cooked mushrooms as well.
• Grind the flaxseed in a coffee grinder and sprinkle it onto the salad just before you dish it up to eat.
• Add all the liquids, herbs and spices in a jug. Mix well and pour over vegetable salad.
• Serve and enjoy!

• Combine onions, cucumbers, tomatoes, and cilantro in a medium-sized bowl.
• Mix in beans, avocado, and lime juice.
• Sea salt to taste.
• Serve with baked tortilla chips crumbled on top.

• Place cabbage, carrot, red pepper, and dill pickles in bowl.
• In a separate bowl, mix vinegar, agave, milk, mayonnaise, dill, and celery seed.
• Mix dressing with cabbage, carrot, red pepper, and dill pickles.
• Add salt and black pepper.

• For the salad, in a small saucepan, bring 1¾ cups water to a boil. Remove from heat. Stir in the couscous. Let stand, covered, for 5 minutes. Fluff with a fork.
• In a separate bowl, combine red pepper, cucumber, onion, olives, and tomato. Stir in couscous and toasted pine nuts.
• In screw-top jar, combine lemon juice, water, oregano, mint, salt, and pepper for the dressing. Screw top on and shake well. Drizzle on top of couscous.

• Boil potatoes, beets, and carrots in large saucepan. Drain vegetables and cool to room temperature. Place in a large bowl.
• Add mayonnaise, onions, and vinegar to vegetables. Mix until vegetables are covered.
• Season with salt. If necessary (depending on your preferences), add more vinegar and/or mayonnaise.

• Heat 2 cups water and quinoa until boiling in medium saucepan over high heat. Reduce heat to medium-low and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when it is tender and there is a pop to each bite. Drain water and place quinoa in mixing bowl.
• Add onion, broccoli, peppers, tomatoes, and chickpeas.
• To make the sauce, whisk together all the ingredients.
• Add the sauce to the cooked quinoa and vegetables.
• Serve garnished with a bit of cilantro.

• Combine celery, cucumber, carrot, olives, and walnuts in a medium salad bowl.
• Mix garlic powder and sage. Pour over the vegetables and toss to coat.
• Add cooked sorghum and mayonnaise.
• Season with sea salt.
• Cover and chill for at least 4 hours or overnight.

• Combine salad greens, onion, green pepper, cilantro, avocado, and tomatoes in a large salad bowl.
• Heat beans and corn for 4 minutes over medium heat. Add oregano and salt. Add to salad right before serving, together with tortilla chips.
• Sprinkle with fresh lemon juice, if desired.

• Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy and frothy, stopping and scraping down the sides as necessary. If desired, garnish with a frozen strawberry and mint sprig. Serve immediately or store in an airtight jar in the refrigerator for 2 days.

• Place all ingredients in a blender, breaking the banana into pieces (start with ½ cup milk, then increase as necessary). Blend until creamy and frothy, stopping and scraping down the sides as necessary. If desired, garnish with banana slice and toasted coconut. Serve immediately or store in an airtight jar in the refrigerator for 2 days.

• Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy and frothy, stopping and scraping down the sides as necessary. Serve immediately or store in an airtight jar in the refrigerator for 2 days.

• Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy and frothy, stopping and scraping down the sides as necessary. If desired, garnish with a frozen strawberry and mint sprig. Serve immediately or store in an airtight jar in the refrigerator for 2 days.

• Add all ingredients to a blender, adding the liquids first, except for 2 cups mango. Blend until smooth.
• Add the 2 cups mango and blend again until smooth, adding a splash of additional water or milk to get it to blend if necessary.

• Place all ingredients except 1 cup pineapple in a blender. Blend until smooth, stopping and stirring as necessary.
• Add the final cup of pineapple and blend again. Eat immediately or store in an airtight jar for 1 day.