Ingredients:

  • 1/2 cup unsalted raw cashews
  • 2 Tbsp tapioca starch
  • 2 Tbsp Oil
  • 1 Tbsp White Vinegar*
  • 2 tsp White Miso Paste**
  • 1/4 tsp Salt
  • 1/2 Cup Water

Instructions:

1. Soak Cashews - Submerge 1/4 cup unsalted raw cashews in water and let soak overnight or soak for 30 minutes in very hot water.
2. Blend - Add drained cashews, 2 Tbsp Tapioca Starch, 2 Tbsp Oil, 1 Tbsp White Vinegar, 2 tsp White Miso Paste, 1/4 tsp Salt and 1/2 Cup Water to a high-powered blender.  Blend on high for 3 to 5 minutes, until very smooth.
3.  Store - Store in an airtight container in the fridge until ready to use.
4.  Cook - When ready to use, pour cheese onto pizza (or lasagna or nachos or anything else), then bake!  For pizza, bake at 500 degrees F for 4 or 5 minutes until "cheese" is firm and just beginning to brown.

Notes: *White Vinegar brings acidity to the vegan cheese but any neutral-ish acidic ingredient will work like lemon juice or apple cider vinegar. **White Miso Paste adds savory taste while keeping the color light (like mozzarella).  You could replace this with nutritional yeast.

Ingredients:

  • 16 ounces Penne Pasta 
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed
  • 1/4 tsp chili flakes
  • 1/3 cup Vodka
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup raw cashews soaked in hot water for 5 minutes
  • 1 Tbsp Italian Seasoning
  • Italian Sausages (Beyond or similar)
  • Italian Sausages (Beyond or similar)

Instructions:

1. Cook your penne according to the package directions.  Drain and set aside.
2.  Soak cashews in hot water for aout 5 minutes.
3.  While the pasta is cooking add chopped onions and crushed garlic to a pot and saute on medium heat until softened.
4.  Drain cashews and add to blender with some of the marinara and blend until smooth.
5.  Add chili flakes, salt, pepper, marinara, Italian Seasoning and blended cashews to the pot.
6. Add Vodka on top and light on fire.
7.  Cover the pot and bring to a simmer.  Then reduce the heat and leave to simmer for about 10 minutes for the sauce to slightly reduce and thicken.
8.  While the pot is simmering, slice sausage and saute on medium-high heat until browned.
9.  Add cooked penne pasta and sausage and stir in.
10.  Serve and enjoy!

Ingredients:

  • 4 Italian Bread Rolls or Bolillo rolls, toasted
  • 1 pack of extra firm tofu cut into cubes or strips
  • 1 cup vegan kimchi chopped
  • 2-3 carrots cut into strips
  • 1 bunch of green onion, chopped
  • 1/2 of a white onion, cut into fine strips
  • 1 Tbsp Garlic, minced
  • 1/2 Tbsp Ginger, minced
  • 1 tsp sugar for pickled onion
  • 1 Tbsp sugar for sauce
  • 2-3 Tbsp Vegan Oyster Sauce
  • 3-4 Tbsp Rice Vinegar
  • 1 cup water
  • 1 tsp Corn Starch
  • Salt & Pepper To Taste

Instructions:

1. Drain Tofu and cut into desired shape.
2. Fry until crispy and set aside.
3. In same pan, add minced garlic, ginger and half of the chopped green onions.  Saute until soft and add oyster sauce, rice vinegar and 1/3 cup of water and bring to a boil.  
4.  Make a corn starch slurry with 1/4 cup cold water and 1 tsp corn starch.  
5.  Mix slurry into boiling mixture and bring back to a simmer.  
6.  Add tofu back into pan when sauce is thick.  
7.  Take off heat.
8.  Add thin sliced white onion to a bowl with 2 tbsp rice vinegar and 1 tsp of sugar and let marinade.
9.  Toast bread.  Add tofu and desired toppings and enjoy.

Ingredients:

  • 1/2 12 oz. box of silken tofu
  • 1 Cup Raw Cashews
  • Juice of 1/2 a Lemon
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Dijon Mustard
  • 1 or 2 Tbsp Vegan Greek Seasoning (Penzey's Spices)

Instructions:

1. Blend all ingredients in a high-speed blender until smooth.

Ingredients:

  • 15 ounce can chickpeas, drained and rinsed
  • 4 tablespoons tahini
  • 1 clove garlic, or more to taste
  • 1/2 teaspoon ground cumin
  • 1/2 - 1 teaspoon salt, or to taste
  • 3 tablespoons fresh lemon juice
  • 4-6 tablespoons ice cold water

Instructions:

1. To a food processor, add the drained and rinsed chickpeas, tahini, garlic, cumin, salt, lemon juice and 4 tablespoons of ice cold water.

2. Puree for about 4-5 minutes until smooth and creamy.  If it's not quite creamy or too thick, add a few more tablespoons of cold water. This will help fluff it up and make it creamy and smooth..

3. Taste and season with additional salt, garlic, cumin or lemon juice, if needed.

4. Add to a bowl and garnish with toppings of choice such as paprika, fresh chopped parsley, cilantro, dill, olive oil, pine nuts or hot sauce. Serve with pita bread and veggie sticks or spread on toast or sandwiches.  Mix into pasta or use anywhere you like.  Enjoy!

Ingredients:

  • 1 Large Yello Onion
  • 5 cloves garlic
  • 1" Ginger Peeled
  • 12 sprigs of fresh cilantro
  • 1 head of cauliflower (chopped into bite size)
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 14 oz tomato sauce
  • 13.5 oz full fat coconut milk
  • 15 oz chickpeas

Instructions:

1. Blend in a food processor for approximately 1 minute: 1/2 onion, garlic, ginger and cilantro.

2. Saute in skillet on medium heat for 5 minutes: 1/2 finely dices onion with all seasonings (masala, cumin, turmeric, coriander, paprika, salt @ cayenne pepper).

3. Add into the skillet the tomato sauce, coconut milk and blender ingrediants.

4. Add in cauliflower and bring to a boil.  Let simmer for 20 minutes.

5. Add in chickpeas and cook additional 5 minutes.

6. Serve with basmati rice.