2 serving . Caloric ratio 90% Carbs, 1% Fat, 9% Protein. 263 calories per serving Ingredients 4 Medium to big black potatoes 1 Red onion 1 garlic clove Black pepper to taste Pinch of nutmeg 2 TBSP nutritional yeast Salt to taste Bread crumb coating 3 TBSP bread crumbs 1/8 tsp smoked paprika, Oregano Garlic powder to taste Boil the potatoes until soft. In a pan add 1 TBSP water and cook the onions and garlic that has been cut previously. Pure the potatoes and add

Ingredients SOUP 1/2 yellow onion 2 cloves garlic, minced ( 1 tsp garlic powder) 1 butternut squash Pinch each sea salt + black pepper, plus more to taste 1/4 tsp ground all spice 2 cups (480 ml) vegetable broth 2 big carrots or 2 cups of small carrots Instructions Heat a large pot over medium heat. Once hot, add onions, butternut squash, vegetable broth and carrots. Add garlic and salt. Bring to a low boil over medium heat and then reduce heat to low, cover, and

Ingredients 1 Tablespoon Soy Sauce 1 Tablespoon Olive Oil 2 Tablespoons Nutritional Yeast ½ teaspoon Garlic Powder ¼ teaspoon Smoked Paprika 1 Block Extra Firm Tofu 3 Cups homemade Tomato Sauce Spaghetti or Pasta of choice Instructions Preheat your oven to 350F (180C). Mix all of the seasonings together in a large bowl. It will make a brown paste like texture. Open and drain the tofu (no need to press it), then break off chunks and break into a crumble with your fi

Ingredients 1 cup raw cashews 2 tablespoons lemon juice 2 tablespoons nutritional yeast 2 tablespoons coconut oil 2 teaspoons tahini or white miso paste 1 clove garlic 1/4 teaspoons salt 2 tablespoon fresh thyme leaves 1/2 cup dried cranberries Instructions 1.You can either boil or soak the cashews. To boil the cashews:add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the ca

INGREDIENTS 1 cup Organic Whole Wheat Flour 1 tablespoon baking powder ¼ teaspoon salt 1 cup almond milk or dairy-free milk of choice 2 tablespoons olive oil or melted coconut oil 2 tablespoons maple syrup or sugar of choice 1 teaspoon pure vanilla extract More oil to grease your pan INSTRUCTIONS 1.In a mixing bowl,Add all the dry ingredient and then all the wet ones until everything is mixed together. 2. Heat a nonstick pan over medium-low heat. You’re ready to star

INGREDIENTS Brown Rice Base and quinoa 3 cups cooked brown rice and 1 cup of red quinoa (1 cup brown rice + 2.5 cups vegetable stock) Veggie Stir-Fry 1 tbsp sesame oil or olive oil 3 cups broccoli florets 2 cups zucchini, quartered and cut into ½ inch slices 2 cup white button mushrooms, quartered Teriyaki Almond Tofu 1 block firm or extra-firm tofu, cubed ½ tbsp sesame oil Teriyaki Peanut Sauce 4 tbsp soy sauce 3 cloves garlic, minced 1 tbsp brown sugar1 tbsp Almo

Ingredients: 1 lb. firm tofu ½ cup soy milk 1 teaspoon turmeric 1 tablespoon olive oil 1 cup chopped zucchini 2 tablespoons chopped green onion 1 ear of corn, trim off the kernels 2 cloves garlic, minced 1 cup halved cherry tomatoes 2 cups fresh spinach leaves, chopped Instructions Preheat the oven to 350 degrees Fahrenheit. Place tofu, soy milk, and turmeric in a food processor and blend until smooth. In a saucepan, heat the oil and add the zucchini. Cook for 7-8

Total Time 15 minutes |Prep Time 5 minutes |Cook Time 10 minutes Ingredients 1/2 lbs Tofu (firm tofu) 1 Bunch Kale (8-10 leaves, ribs removed, leaves thin sliced) 3 Cup Rice 1-2 Garlic minced 1 Tbsp Basil 2 tbsp Canola Oil or any oil 3 tbsp Soy Sauce 1/2 tsp Curry Powder (or turmeric) 1 tbsp Lemon juice Salt and Black Pepper Directions 1. Press tofu in paper towel until most water drained. Crumble or slice the tofu. Add curry powder (if using), salt and

Prep Time 10 minutes |Cook Time 5 minutes| Servings 4 large quesadillas Ingredients 1/2 cup raw cashews 1/4 cup tapioca flour (also called tapioca starch) 1 tsp lemon juice 1 1/4 cup water 1 1/2 tbsp nutritional yeast 3/4 tsp sea salt 1/2 tsp garlic powder 10 - 15 mushrooms Kale or spinach 2-3 cups 8 discs of whole grain quesadilla tortillas. Instructions Soak cashews for two hours or overnight for the cashew mozzarella . You can also boil them for ten minutes to s

INGREDIENTS 1 quart vegetable stock 1/2 cup mushrooms 1 ½ cups farro 2 tablespoons extra virgin olive oil Salt to taste 2 large garlic cloves, minced kale as needed. PREPARATION cook the farro in vegetable stock and Drain. Keep the water to add later on. In a pan add oil with garlic and after 2 minutes add chopped mushroom. After mushrooms are soft add the cooked Fargo and 2 hand full of kale. cook until kale is soft or cooked adding a couple of tablespoons of t