Category: entree

• 1.Make sure the puff pastry is cold but thawed. It’s best to thaw overnight in the fridge
• 2.Preheat oven to 400 degrees.
• Peel and chop the parsnips into small bitesize pieces, toss with 2 tsp of olive oil and spread out on a parchment lined or oiled baking sheet. roast for 15 minutes.
• While the parsnips are roasting, saute the onion, garlic and sliced mushrooms with the remaining olive oil in a large skillet or dutch oven over medium-high heat. Stir and add the salt and rosemary and let cook until the mushrooms release all their liquid.
• Turn heat to medium and stir until the mushrooms are dry in the pan, then add the wine and balsamic vinegar, and again cook, stirring, until the liquid is gone.
• Add the toasted walnuts and spinach, stirring until the spinach wilts and renders its liquid. Add in the parsnips and stir to combine, turn off the heat and let cool for a few minutes. It’s important the filling is dry so that the pastry does not get soggy.
• To fill: unroll the pastry dough onto a piece of parchment. Gently roll it to smooth, patching any cracks. Spoon half the mixture along the center of each piece of dough.
• Use the parchment paper to lift one side of the dough over the filling. Repeat with the other side, then roll over so seam is down. Brush top with nut milk or coconut oil.
• Score the pastry with a sharp knife, if desired, and bake for 30-35 minutes, checking after 20-30 minutes. Bake until golden brown and cooked through.
• Remove from oven and let sit for 5 minutes before cutting and serving.

For Marinara

• Combine all the marinara ingredients in a blender and blend until smooth

For Nut Ricotta

• Add all ingredients except the parsley to food processor and blend until smooth adding water as needed to achieve fluffy consistency. Stir in the parsley.

For Spinach and Mushroom Layer

• Chop the spinach and mushrooms. I like to put them in a food processor and pulse until finely chopped.
• Mix together spinach and mushrooms in a bowl, add salt and oil and massage to soften and wilt.

For Zucchini Noodles

• Slice zucchini lengthwise to 1/4 inch thickness using a mandolin. Lay on a parchment lined sheet pan.
• Brush zucchini with oil and sprinkle with salt, let marinate for approximately 10 mins.

For Pesto

• Add all except the oil to a blender or food processor, start on low and as it blends, pour in the oil through the lid hole. Otherwise add everything and blend, stopping to scrape the sides and push ingredients toward the blades. Blend again until a smooth consistency is reached.

For Assembly:

• Line base of casserole dish with zucchini strips, slightly overlapping
• Spread half of the cheese mixture over zucchini, then layer ½ the spinach and mushrooms, followed by 1/3 of the marinara, dollop with pesto and another layer of zucchini.
• Repeat layers, finishing with Marinara. Add pesto to garnish the top.
• To eat it raw, refrigerate for a couple hours to firm up a bit before slicing.

  You can make individual raw lasagnas on a plate by using two slices of zucchini as the base and layering the ingredients on top. Top it with pesto and tomato slices.
• To Bake, heat oven to 350℉, and cook for an hour.
• Store leftovers, refrigerated for up to 4 days.

• Cook rice or quinoa according to directions. Or add rice to 2 cups of water, bring to a boil, turn heat to low and cover for 30 minutes. If cooking quinoa, add to 2 cups of water, simmer for 10 minutes and turn off heat, cover the pan and let the quinoa absorb water and plump up, usually 5 minutes.
• Blot the tofu with a kitchen towel or paper towels to remove the moisture. There's no need to press it. Cut the tofu into bite size cubes. Heat skillet over med-high heat and add 1 tablespoon of olive or avocado oil. Add a pinch of salt and pepper to the oil then add the tofu. Cook for about 5 minutes, then use a spatula to turn the tofu over and cook for another 5 minutes until lightly crispy. If you prefer, you can bake the tofu at 350° for 15 minutes.
• Prepare the vegetables you want to use. Steam some and have some raw. Cook the edamame in water or steam for 3-5 minutes.
• Prepare the sauce by combining everything except the herbs in a blender and blend on high until smooth and creamy. Then add the herbs and blend again until bright green. If you want it a bit thinner, add a couple tablespoons of water.
• Once the rice or quinoa is ready and all the vegetables have been prepped and cooked, divide the rice between 4 bowls.
• Arrange the edamame and vegetables around the rice. Add the tofu and drizzle with creamy sauce.
• Garnish with avocado slices and microgreens.

• The asparagus can be shaved lengthwise with a peeler or mandolin and added to the sauce at the end, or lightly steam the asparagus and chop into 2 inch lengths. Set aside.
• For the pasta, I like Tinkyada and Jovial brands of gluten free pasta. Cook by following package directions. Or you can spiralize zucchini, turnips and/or sweet potatoes and gently saute them to warm through and soften slightly.

For the alfredo sauce:

• Steam the cauliflower and onion until tender, then add to the blender.
• Add remaining ingredients, using only 1 cup of milk and blend until a creamy texture is achieved. Add more milk until you reach a creamy sauce consistency. Adjust seasonings to your taste.
• Pour sauce into a saucepan and warm gently, adding the asparagus to just warm through.
• Serve over pasta or veggie noodles. (zucchini, turnip, sweet potatoes)

Prepare the potatoes

• Peel and quarter the potatoes and place in a medium pot. Cover with water and bring to a boil, lower heat and simmer for 15 minutes, or until potatoes are fork tender. Strain and mash with a little olive oil and garlic powder. Set aside.
• If using sweet potatoes, peel and quarter and place in a steam basket and steam for 10 minutes until tender. Mash with a little olive oil and garlic powder. Set aside.

Prepare the Vegetables:

• In a Dutch oven over medium high heat, add the oil, onion, carrots and celery, and mushrooms, stir to soften and wait for the mushrooms to release their water. Then add the garlic and cook for one more minute.
• Add the coriander and herbs, stir until fragrant. Then add the stock, greens, cauliflower, tomatoes, vinegar and lentils, stir well and bring to a simmer. Cook for 15 minutes.
• Combine cornstarch and 1/4 cup water to make a slurry and add to the pot to thicken the gravy. Cook for 2-3 minutes.
• Remove from the heat. If you're using a ceramic Dutch oven, scoop the potatoes over the top or transfer the mixture to a casserole dish and spread the potatoes over the top and bake at 350° for 15 minutes.

• Place ¾ cup water or stock in a pot.
• Add onion, celery and bell pepper and a pinch of salt. Cook for about 5 minutes, until onion is slightly softened. Stir in the spices and mix well.
• Add the remaining liquid and the rest of the ingredients. Mix well and bring to a boil.
• Reduce heat, cover and cook over low heat for 20 minutes, stirring occasionally. Taste to see if the lentils are tender. Cook up to an additional 15-20 minutes to reach desired tenderness. You don’t want them to cook too long and turn mushy, you want them tender but holding their shape.
• Remove a third to a blender and blend to make a thick sauce texture and return to pot. Or use an immersion hand blender to puree some of the mixture.
• Serve over sweet potatoes or bread with sliced onions, avocado, sprouts, a sprinkle of nutritional yeast and a side salad.

• Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper. In a bowl stir together the oil, cumin, paprika, garlic powder and half the salt. Add the cauliflower to the bowl and toss to coat. Transfer to a baking sheet and spread into a single layer. Bake for 20 minutes. Remove, flip the cauliflower around and roast for an additional 15 minutes.
• Meanwhile, add the soaked and rinsed cashews to a blender along with the lime juice, water and remaining sea salt. Blend on high until smooth and creamy.
• Divide the tortillas between plates. Add the cabbage, roasted cauliflower and avocado to each tortilla. Drizzle the cashew lime sauce over each taco and garnish with cilantro, if using. Enjoy!
• 1/4 cup Cilantro (chopped, for garnish, optional)

• Preheat oven to 400 degrees.
• Cut potatoes in half and place cut side down on parchment lined baking sheet.
• Roast for 30-40 minutes, until tender.
• While potatoes are roasting, make the filling. Saute the onion and apple in olive oil in a skillet over medium heat for 3 minutes. Add garlic and chickpeas, spices, salt and pepper to taste. continue cooking 5 minutes.
• Stir in the maple syrup and mix well, then turn off the heat.
• When the potatoes are ready, flip them over and slit the center of each with a knife and scoop filling over each one.
• Garnish with cilantro and scallions and drizzle with smokey yogurt sauce.
• To make the sauce, mix together yogurt, paprika, 2 tablespoons of water and pinch of salt

• In a large skillet, sauté the onion in 1 tablespoon of olive oil until softened.
• Add the assorted vegetables and cook over medium heat for ten minutes, until they start to soften.
• Add the salsa, beans and broth and bring to a simmer.
• Stir in the chips and let them soak up the broth.
• Serve along with desired toppings.