the rawsome vegan cookbook : a balance of raw and lightly-cooked, gluten-free plant-based meals for...
TRANSCRIPT
“Ifyou’renotalreadyfamiliarwithEmily’sgeniuskitchentalent,you’dbetter grab copies of all her books. Her recipes are delicious and herphotographyisstunning!”
—HEATHERPACE,authorofSweetlyRaw
“Emily’sfoodisbeautifulandvibrantandreallyshowcasesherloveforreal,wholesomeingredients.Herbookisamustforanyonewantingtocreatemouthwatering,nourishingmealsinthekitchen.”
—CHRISANCA,creatoroftalesofakitchen.com
“Emily concocts themost stunning, healthy andheartfelt food around.WitheveryflipofthepageI’mmoreandmoreinspired.”
—SOPHIEMACKENZIE,creatorofwholeheartedeats.com
“The very first book I bought after becoming a vegan was Emily’s.Thanks to her, my very first attempt at a raw vegan dessert was aresounding success. Her fun, creative and wholesome cooking isdeliciousandinspirational.”
—MAYASOZER,creatorofdreamyleaf.com
“Emily’s cookbooks are a beautiful extension of the creativity andvibrantrawfoodmasterpiecesonherblog.Nowthatshe’saddedcookedfood toher repertoire, she’sprettymuchunstoppable. I’m sohappy tohavethisbeautifullyphotographedcookbookonmyshelf!”
—AMBERST.PETER,creatoroffettlevegan.com
“Youknow that ifoneofEmily’s recipes tastesevenhalfasgoodas itlooks, you’re in for a pretty grand treat. Whole, delicious plantingredientsaregloriouslycelebrated,astheydeservetobe,ineachandeveryoneoftheserecipes.Thanksforanothergem,Em!”
—EMMASMITH,owner&founderofZimtArtisanChocolatesLtd.
“The Rawsome Vegan Cookbook is the perfect guide to incorporatingnutrient-densewholefoodsintoyourdietwithrecipesthatareenticingandsoul-satisfying.Asyoueatthebookwithyoureyes,bepreparedformouthwateringandimmediatecravings.”
—COLINMEDHURST,co-founderofFeedLife
theRAWSOMEVEGANCOOKBOOK
ABALANCEOFRAWANDLIGHTLY-COOKED,GLUTEN-FREEPLANT-BASEDMEALSFORHEALTHYLIVING
EMILYvonEUW
BestsellingauthorofRawsomeVeganBakingand100BestJuices,SmoothiesandHealthySnacks,andcreatoroftheblogThisRawsome
VeganLife
BeginReading
TableofContents
AbouttheAuthor
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Thisbookisdedicatedtoyou.
WELCOME
EATPLANTSThisbookisaboutfindinghappinessbyeatingplants.Ibelievehealthisthefoundationforhigh-qualityliving,andwhenwehavetheabilitytolivewell, we can achieve bliss! Think about it this way: we are alivebecause of our bodies—we exist and live through them—so doesn’t it
makesensetokeepyourbody(i.e.,thevehiclethatletsyouexperiencetheworld)inthebestshapepossible?Heckyeah,itdoes.
How do we do that? By eating plants. Although there’s never-endingdebate out there about what the perfect diet is or isn’t, pretty mucheveryoneagreesthataneatingplanfulloffruitsandvegetablesisagoodone.Checkoutmyresourcessectionformoreinformationonthis.Beinghealthymakesmehappy,soIeatplants.
Thecookbookyou’reholdingismainlysplitintotwochapters:rawandcooked recipes. I love both these kinds of eating; raw recipes arehydrating, light and colorful while cooked foods are grounding,nourishingandhearty.Adietthat’sabalanceofbothisdefinitelygonnamakeyafeelgood.Realgood.
Bybasingyourdietaroundtheedibleplantkingdom,you’remakinganenvironmentally responsible choice. A whole foods, plant-based dietproducestheleastgreenhousegasemissionsandrequirestheleastwaterand landusage compared to all others. Freaky fact: animal agricultureproducesmoregreenhouseemissions thanall transportationcombined,according to the Food and Agriculture Organization of the UnitedNations.Yikes.GofortheYamBurgerinsteadofthehamburger.Eatingadietthatiseasyontheearthmakesmehappy,soIeatplants.
Finally, going vegan is the ethical decision. No matter how deliciousbaconmighttaste,somebodyhadtodieforittobecreated.Thatmakesme feel uncomfortable, so I don’t consume bacon or any other foodproductthatnecessarilyinvolvespainanddeath.Wejustdon’tneedtoeatthatstuff,andI’dratherhugmyanimalfriendsthaneatthem.Beingkindandcompassionatetoothersmakesmehappy,soIeatplants.
You don’t have to agree with anything I just said. But if you likedeliciousfood,thenyou’restillgonnadigwhat’sinthiscookbook.LET’SEATSOMEPLANTS.
TIPSBuyorganic, locallygrownproduce(aka, thebest foodaround).Check
out the farmer’s market nearest to you and stock up every week. Onaverage, it costs about the same as the grocery store, but the tastes,colors and textures are incomparable. You cannot make good recipesunlessyoustartwithgoodingredients.
Don’tworryabout followingmyrecipesexactly—gowith the flowandadd your own zesty infusions (figuratively and literally, ’cause lemonzest makes everything better anyway). It’s fun to play around withamounts, spices andmethods and tweak to your personal preferences.Mymottois“dowhatworksforyou.”
Fresh ingredients and whole foods behave differently in recipes everytime, soadjustaccordingly.Notenoughsalt?Addsomemoresalt.Notthinenough?Addsomeliquid.Needsmoretimeintheoven?Cool,letitbakelonger.Getintunewithyourinnerkitchenspiritandlistentowhatthefoodistellingyou.Yeah,itjustgotspiritual.
Eat as much as you want. I don’t believe in counting calories orrestricting the good stuff in life, so these recipes should be eaten inabundance.Alltheingredientsinthisbookarewhatyourbodywants,sodigin,myhungrybud.
Toseemoreinformationaboutingredients,gohere.
TOOLSYou’regonnaneedablender,anovenandthisthingcalledamandolinslicer,butthat’sprettymuchit.IamunbelievablylazysoItendtouseaslittleequipmentaspossible.
For blenders I recommend either Vitamix or Blendtec—they both kickass.
Ifyouhaveadehydrator,that’srad,butIpersonallyusemyovenatitslowest temperature to dehydrate food for my raw recipes (although Igive instructions for both in my recipes). If you do wanna buy adehydrator,Excaliburisthebestone…plusthenameissoepic.
And finally, a mandolin slicer is a neat little gadget that slices stuffREALLYthin.Iloveitformakingzucchininoodlesorjustfordecorativesaladingredients;candycanebeetsslicedonamandolinaretoopretty.It’sfuntouseandeasytoclean.Alternatively,justslicestuffreallythinby hand (good luck though) or use a vegetable spiral slicer or avegetablepeeler.
TECHNIQUESBlending,bakingandslicing:that’swhatwe’regonnabedoin’.Oh,andsomesoaking.
Toblend stuff, all youneed is a functionalhand (or two) topress therightbuttonsandfliptherightswitches.
Bakingisalsofairlystraightforward:preheattheovenandawaywego.Just make sure you bake food for as long as it needs. When you’reworkingwithwholefoods,theybehavedifferentlyeverytime,sosomedaysadelicatasquashwilltake30minutesandotherdaysit’lltake40.Use the sensesMommaNature and evolution bestowed upon you andcheck periodicallywhen the grub is starting to look and smell done—pokeitwithaforktofeelthetextureandtearoffachunktotaste.Samestory for the dehydrator—the only difference is that it’s set at gentlertemperatures.
As farasslicinggoes: justdon’tbestupid.Payattentionwhenyouarecuttingfoodwithsharpobjectslikeamandolinslicerorknivesandsavethekitchendanceparty forwhenthebladesarewashedandputaway(but definitely HAVE the kitchen dance party after that). Mandolinslicerscomewithasafetyguardtoholdwhateveryou’recuttinginplaceandsothatyourfingersdon’thavetobedirectlyneartheblade.Alwaysusethesafetyguard,’mkay?
Ina few recipes I list soakednuts as an ingredient, sohere’showyousoaknuts:rinsethenuts(useraw,unsaltedandpreferablyorganic),put’eminabigbowlandcoverwithcoldwaterbyatleastacoupleinches,addaround½teaspoonofsaltandleavethenutstosoakforaslongassuggestedintherecipeyou’relookingat.Theharderthenuts,thelonger
they will need to soak. Then drain and rinse them thoroughly andthey’regoodtogo.
RAW
Whyeat raw food?Because it’s fun,deliciousand reallygood foryou.
Althoughsomefoodsareactuallymorenutritiouswhentheyarelightlycooked, therearealsomany thatarehealthierwhen left raw(likebellpeppers). This is why I eat both raw and cooked food. It’s not aboutsticking to diet labels; it’s about living in a way that makes you feelhealthyandhappy. Ipersonally feelbesteatingamostly rawdiet,buteveryoneisdifferentsofindoutwhatworksforyouanddothat.Ilikethese recipeswhen Iwant a lightermealorwhen Iwant to feelmoreenergeticintheevening.
Rawfoodscanbeanythingfromsalads,smoothiesandjuicestosauces,soups and surprisingly delectable main meals (as you will soon see).Whenyouleaveyouringredientsraw,youcanpotentiallyleaveinalotofflavorandnutrition,butmyfavoritethingaboutrawfoodrecipesisthecolors.Acarefullyslicedheirloomtomatoservedwithalittleblackpepper and salt is a sexy piece of art that tastes like fresh pizza. Therecipesinthischapterareallprettyquicktomake;theyarehydrating,nutrient-dense,colorfulandtastegreat.
Gettheglow,eatraw.
>NOTE:Forallintentsandpurposes,everyrecipeinthischapterserves2to3.
PSYCHEDELICSALADShredded Carrots, Red Cabbage + Beets with Lemon SesameDressing
Icouldn’tstopstaringatthisafterIarrangeditontheplate.Lookingatthe bright stripes in a candy cane beet kiiiinda makes me considerCreationism,butno.Evolutioniswaycooler.Thisisareallyfreshmixofjuicy,crunchyveggiespairedwithatangy,creamysaucethat’sexcellentforrefreshingyourpalateanytimeyaneedto.
SALAD1smallcandycanebeet1smallyellowbeet1largecarrot
1smallredcabbage
3cups(171g)leafygreensLEMONSESAMEDRESSING½cup(118ml)water¼cup(56g)tahini2tbsp(30ml)freshlemonjuice½tspseasalt
GARNISH½avocado
1tspblacksesameseeds
1tspextravirginoliveoil(optional)Tomakethesalad:peelthebeetsandcarrotandremovetheouterleavesofthecabbage.Shredtheyellowbeet, carrot and cabbage on a mandolin slicer or by hand. Slice thecandycanebeetwidthwiseverythinly,onamandolinslicerorbyhand.Seteverythingasidewhileyoumakethedressing.
Tomakethedressing:blendalltheingredientstogetheruntilsmooth.
Toss thegreens in thisdressing, thenarrangeonaplateor in abowl.Top with the avocado, shredded veggies and candy cane beet, thengarnishbysprinklingonsesameseedsanddrizzlingsomeoliveoil.
ZUCCHININOODLESwithGarlicKalePesto+HempSeeds
Soooooosensuous.Ithinkkaleissexy,andwhenyousmotheritalloversome fresh raw zucchini alongwith garlic and hemp seeds… ah, it’sheaven.Getyourhealthyfatsrighthere,folks.
ZUCCHININOODLES
2mediumzucchinis
GARLICKALEPESTO
2peeledgarliccloves
¼cup(31g)pinenuts¼tspseasalt¼tspblackpepper¾cup (50g) freshkale¼cup (10g) freshbasil¼cup (59ml) extravirginoliveoilGARNISH2tbsp(19g)hulledhempseedsTomakethenoodles:slicethezucchinis—onamandolinslicer,spiralslicerorcheesegrater—intothinnoodles.Placeallthenoodlesonatowelandletthemsitfor30minutessotheydryoutalittle.
Tomakethepesto: throwall the ingredients intoa foodprocessorandprocess until you get your desired consistency.Massage the pesto intoyour noodles by hand or with a wooden spoon and let this sit a fewminutesmoretosoftenandletthenoodlessoakupsomeflavor.Sprinklewithhempseedsandenjoy.
RAINBOWWRAPSThisrecipecouldn’tbeanyeasier.It’sfullofwholefoods,vibrantcolorsanddeliciousflavors.Iloveeatingthiswithtahini.PersonallyIfindthatthe lemon juice adds a tangy punch so I don’t need salt, but add asprinkle if youwant.AndFYI:youcanusewhateverveggiesyou like!Tomato, onion, baked yam, steamed spinach, pepper, cucumber;whateverfloatsyourboat(orinthiscase,fillsupyourwrap).
FILLINGS1smallbeet1smallzucchini1mediumcarrot
1avocado
2tbsp(30ml)freshlemonjuiceWRAPS
2norisheets
¼cup (56g) tahini (optional)Slice thebeet, zucchiniandcarrotonamandolinslicer,spiralslicerorcheesegrater,intothinstrips.Cutopentheavocadoandspoonoutthemeat intoabowlwiththe lemonjuice,mashingitupwithafork.
Spreadtheavocado-lemonmixtureontothenorisheets,addthestripsofpre-cutveggies, roll itupandslice thewraps inhalf.Enjoywithsometahiniifyouwant.
CREAMYMISOSOUPwithBabyShiitakeMushrooms+SeaVegetables
Ibasicallyinhaledthisrecipe,soit’samiracleIwasabletosnapsomephotos of the bowl before it was empty. Try to find organic, locallygrownmushrooms (Igetmine fromthe farmer’smarket)because theirtextureandflavormakesall thedifference.Thekelpanddulse(greensfromthesea)addanaturalsaltinessanddeepnotestotheearthinessofthe’shrooms.
MARINATEDMUSHROOMS2cups(118g)babyshiitakemushrooms1tspextravirginoliveoil1tspgluten-freetamari
1tspfreshlemonjuice
CREAMYMISOSOUP¼cup(31g)pinenuts2tbsp(20g)hulledhempseeds2tbsp(20g)whitesesameseeds2tbsp(28g)misopaste½tspdrieddill½tspgingerpowder½tspkelpgranules2cups(473ml)hotwater
GARNISH
2sprigsfreshparsley
½tspdulseflakes
1tspwhitesesameseeds
Topreparethemushrooms:slicethemthinlythentosswiththeoliveoil,tamariandlemonjuice.Letthemsitsomewherewarmfor30minutessotheycanmarinate.
Tomake the soup base: blend all the ingredients until smooth. If youwantitsupersmooth,strainthroughacheeseclothoranutmilkbag.
Scoopthemushroomsevenlyinto2bowls,thenpourthesoupoverthemandgarnishwithparsley,dulseflakesandsesameseeds.
KOHLRABI+BEETSALADwithGreenTahiniSauce
KohlrabiisapopularsnackintheMiddleEast,whereit’ssimplyslicedthinly, drizzled in olive oil and sprinkledwith salt. In this recipe, I’maddingsomeotherflavorsandcolors likebeetsandfreshherbstotakethishealthyroottothenextlevel.
SALAD1smallkohlrabi1smallredbeet1tspextravirginoliveoil
1tspfreshlemonjuice
GREENTAHINISAUCE⅓cup(79ml)water1tbsp(14g)tahini½ cup (20 g) fresh cilantro½ cup (20 g) fresh parsley½ tsp sea salt(optional)1peeledgarlicclove
1tspchunkpeeledginger
GARNISH
1tspwhitesesameseeds
Topreparethesalad:peel thekohlrabiandbeet,sliceverythinlyonamandolinslicerorbyhand,thentosswiththeoliveoilandlemonjuice.
Tomake the sauce:blendeverythinguntil smooth. If you’d like it lesswatery,add1tablespoon(14g)moreoftahini,oreven½cup(120g)
cookedchickpeasifyouwantahummus-likedip.
Arrangeyourkohlrabiandbeetsliceshoweveryoulike,andservebesidethe sauce. I sprinkled some sesame seeds on mine because I sprinklethemonbasicallyeverything.
EPICPORTABELLOYAMBURGERSwithParsley,HerbCheeze+ShreddedVeg
Thenamesaysitall.
BUNS2tsp(10ml)extravirginoliveoil2tsp(10ml)gluten-freetamari
4portabellomushroomcaps
BURGERS
1mediumyam
1cup(50g)choppedgreenonion1tbsp(14g)misopaste1tspcuminpowder
1tsppaprikapowder
½tspdriedrosemary½tspdriedsavory½tspchilipowder½cup(76g)hulledhempseedsHERBCHEEZE½cup(76g)Brazilnuts1tbsp(15ml)freshlemonjuice½tspseasalt,asdesired1tspdriedrosemary
1tspdriedbasil
ADD-ONS¼cup(25g)shreddedcarrot¼cup(25g)shreddedbeet½cup(20g)freshparsley2tsp(7g)whitesesameseedsTomakethebuns:rubtheoliveoilandtamariintothemushroomcaps,thenmarinateinadehydratorat115°F(46°C) for2hours,oruntil theyhavedarkenedandaresoftand juicy.Alternatively,useyourovenatitslowesttemperatureuntilyougetthesameresult,around1hour.
Tomaketheburgers:washandpeeltheyam,thenchopinto½-inch(13-mm) pieces. Throw the chopped yam along with the rest of theingredientsinyourfoodprocessorandprocessuntilitbecomesamushypaste (albeit really yummy). Form into ¼ cup (53 g) patties using acookiemoldoryourhands.Dehydrateat115°F(46°C)inthedehydratorfor1hour,flipthemover,thenbakefor1morehouroruntiltheycanholdtheirshapewhenyoupickthemup.Alternatively,useyourovenatitslowesttemperature’tilyougetthesameresult,about1hour.
Tomakethecheeze:blendalltheingredientstogetheruntilsmoothanddelicious!
Layeruponaportabellocap: theshreddedveg,parsley,apatty, somecheeze and more shredded beets and carrots. Top it off with anothermushroom cap and sprinklewith sesame seeds. Repeatwith the otherpatty.EPIC.
SWEETCORNCHOWDERwithGarlic,Miso+Walnuts
This soupwas inspired by one inAni Phyo’sRaw FoodKitchen,whichwasthefirstrawvegancookbookIboughtwhenIwas16yearsold.Hersweet corn chowder and mushroom soup recipes quickly becamefavoritesofmineandhelpedmelearnhowtoexperimentwithcreatingmyowndishes.Thissoupis filling,verynutritiousandcomestogetherinjustafewminutes.Makesuretofindorganic,non-GMOcorn.
2½cups(379g)sweetcornkernels,soakedfor10minutesinhotwaterthenrinsed2cups(473ml)hotwater
4peeledgarliccloves
1tbsp(14g)chunkpeeledginger
1tspmustard
1tbsp(14g)misopaste¼ cup (30 g) walnuts, soaked for 4 hours Blend all the ingredients,except for a½ cup (76 g) of corn (which you’ll add later), in a high-speed blender until smooth. Adjust according to taste, adding salt,pepperorotherseasoningsifdesired.
Pourintobowlsandtopoffwiththerestofthecorn.
NORIWRAPSwithMarinatedEnokiMushrooms,PurpleCabbage+Greens
Enokimushroomsaretoocute.Youcanusericepaperwrapsifyoudon’tlike nori, and if youwanna take this to the next level, use the TangyTahiniDressingasadippingsauce.
MARINATEDMUSHROOMS3cups(177g)enokimushrooms1tbsp(15ml)applecidervinegar1tbsp(15ml)gluten-freetamari1tspagavesyrup
1tsppaprikapowder
½tspcuminpowder⅛tspchilipowder2tsp(9g)tahini
WRAPS
4norisheets
2 cups (681 g) shredded collard greens 1 cup (55 g) shredded butterlettuce1cup(341g)shreddedpurplecabbage1cup(119g)cucumber,slicedintostrips¾cup(30g)cilantroleaves
Tossthemushroomswiththerestoftheingredientsanddehydratefor2hours at 115°F (46°C), or until they have softened and start to smellaromatic.Alternatively,youcanuseyourovenatitslowesttemperatureuntilyougetthesameresult,around1hour.
Tomakethewraps:putalittlebitofeverythingintothenorisheetsandwrapitup!
MANGO+COCONUTSALADwithFreshBasil
Mypartner’sauntmade something similar to thiswhenwevisitedherandherpartneronenight.Icouldn’tgettheflavorsoffresh,juicymangoandcreamy,coolingcoconutouttamyheadforseveraldaysafterwards,soIhadtomakemyownversion.It’ssofreakingyummy.
4largemangoes,slightlypre-ripe
2cups(160g)youngcoconutmeat¼cup(10g)freshbasil1tspfreshlimejuice,ormoreasdesired
Peelthemangoesthenslicethemintothinstripsonamandolinslicerorbyhand.Slicethecoconutmeatintothinstripsbyhand.
If you want to make a dressing to go with the salad, simply blend 3tablespoons(15g)ofthecoconutmeatand3tablespoons(15g)ofthemangowith3tablespoons(44ml)ofwater(orcoconutwater)!
Toss the mango, coconut and basil together and add the dressing ifdesired,spritzonsomelimejuiceandenjoy!
YAMMYSOUPwithGinger,Fennel+CoconutMilk
Mmm!Thistastesincredibleand,aslongasyoublenditlongenough,itcomesoutultra-smoothaswell.Ithinkthecoconutmilkdrizzledontopaddsanelegant touch.Foramore fillingmeal,pair thiswithavocadotoast(justspreadsomeavocadoontoast…bestsnackever)oranysaladinthisbook.
1mediumyam
1cup(80g)youngcoconutmeat2cups(473ml)hotwater½redbellpepper
1tspturmericpowder
1tbsp(14g)chunkpeeledginger½tspdriedfennelseeds2tbsp(28g)misopaste
Peel theyam.Blendthecoconutmeatwiththewater tomakecoconutmilk.Scoop2to3tablespoons(30to44ml)outofthecoconutmilkandset aside (thiswill be drizzled on top in amoment). Blend everythingelsetogetheruntilsmooth.Ifyourblenderhasa“soup”function,useit.Otherwise,blenduntilit’sverysmoothjustlikecookedsoup.Itmaytakeaminuteortwo,andyoucangiveyourblenderbreaksifneeded.
Adjustaccordingtotaste,addingmoremisoorspicesifyouwant.Pourintobowlsanddrizzlewiththeremainingcoconutmilk.Enjoy!
SUSHI:MAKIROLLSwithAvocado,Carrot,BellPepper+CauliflowerRice
Rice-freesushi?Huh?Yeah,baby.Weareusingcauliflowerinstead.Ohandbytheway,when“sushi”isrolledlikethis,it’sactuallycalledmaki.PersonallyIlovecookedrice,andIthinkitispartofahealthydiet,buttherearedayswhenIwantalightermeal,andthatiswhererawdishescomein.ThiswouldbefantasticwithanysaucesIhavefeaturedinotherrecipes,butpeanutsauceismyfaveformakirolls.
CAULIFLOWERRICE1smallheadcauliflower1tspdrieddill
1tspricevinegar
⅛tspsteviapowderFILLINGS
1avocado
½bellpepper1largecarrot
4norisheets
PeanutLimeSauce
Tomake the rice: process the cauliflower in a food processor until itbecomes a bunch of little crumbs. In a bowl, stir in the rest of theingredientsbyhandwiththecauliflower.
Julienneallthevegetables(inotherwords,cutintothinstrips).
Foreachnorisheet,spreadon¼ofthericeevenly,leavingoneedgeof
about½-inch (1-cm)without rice. Sprinkle a littlewater on this edgewhen you roll up the sheet, starting from the opposite side. This willhelpeverythingsticktogether.Arrangeafewslicesofavocado,pepperand carrot. Roll up tightly and cutwith a sharp knife. Servewith thepeanutsauce.
GARDENBURRITOSwithSpicyMushroomNutMeat,Guacamole+Broccolini
Filling, flavorful, fantastic. These would be great with whole grain,gluten-freewrapsorcorntortillasaswell.Andasusual:drizzlingtahiniishighlyrecommended.
SPICYMUSHROOMNUTMEAT1cup(170g)almonds,soakedfor8hours1½cups(71g)mushrooms½tspcuminpowder½tspcorianderpowder¼tspchiliflakes¼tspseasalt¼tspblackpepper
GUACAMOLE
2avocados
2tbsp(30ml)freshlimejuice½tspseasalt
FILLINGS3cups(689g)broccolini1tbsp(8g)gluten-freetamari
4hugecollardleaves
1cup(40g)cilantro1cup (341g) shreddedpurple cabbageTomake thenutmeat:putallthe ingredients ina foodprocessorandprocessuntil it formsachunky
paste.Adjustaccordingtotaste,addingmorespiceorsaltifdesired.
Tomaketheguacamole:mashtheavocadomeatwiththelimejuiceandsaltuntilitreachesthedesiredconsistency(Ilikeminealittlechunky).
Toss the broccolini with the tamari and let sit in the oven at 200°F(93°C) for 10 to 15 minutes to soften, or use a dehydrator at 115°F(46°C) for 40 minutes. If your oven doesn’t go that low, just use thelowesttemperatureandkeepaneyeonthefoodsinceyoumayneedtotakeitoutafewminutesearly.
Spreadyourmushroomnutmeatontothecollardleaves,andaddintheguac,cilantro,cabbageandbroccolini.Wrapupandenjoy!
ZUCCHININOODLESwithLimeJuice,Tahini,Parsley+GreenOnions
I love adding lemonand lime juice to recipes—itbumpsup the flavorandnutritionat the same time.This recipe is light, tangy,creamyandvery hydrating. Eat ASAP because zucchini flesh starts letting out itsjuicesquicklyafteryoucutit.
4zucchinis
¼cup(59ml)freshlimejuice¼cup(56g)tahini2tbsp(20g)whitesesameseeds1cup(40g)freshparsleyleaves¼cup(12g)choppedgreenonions
1tspHimalayansalt
Wash all the produce. Slice the zucchinis into noodles on amandolinslicerorbyhand.Tossthenoodleswiththerestoftheingredientsandeat!
SUMMERROLLSwithShreddedVeg,Avocado,Basil,Mint+DippingSauce
Crunchy,light,freshandflavorful.Icouldeattheseallyearlong.Well,Ikindadothatalready.
FILLINGS
2largecarrots
1cup(341g)purplecabbage
1avocado
1cup(40g)lightlypackedbasilleaves1cup(40g)lightlypackedmintleavesWRAPS6ricepapers(orlargecollardleaves)DIPPINGSAUCE3tbsp(44ml)water2tbsp(30ml)freshlimejuice2tbsp(5g)mintleaves2tbsp(5g)basilleaves1tbsp(14g)misopaste1tbsp(11g)almondbutterChili powder, to taste (optional) 1 tbsp (15 g) white sesame seeds(optional) Shred the carrots and cabbage. Slice the avocadomeat intostrips.
Fillalargebowlwithwarmwater.Tosoftenthericepapers,simplydipthem(oneatatime)intothewaterforaround10seconds.Thenuselikeatortilla:assembletheveggiesandherbsonitandwrapup.
Tomakethedippingsauce:blendallingredientsuntilsmooth.Sprinkle
withsesameseeds.Enjoy!
RAWSOMEPIZZAVeggieCrustwithAvocado,Tomato,Spinach,Basil+Onion
OMG.
CRUST½onion2cups(303g)sweetcornkernels
1zucchini
¼cup(40g)whitesesameseeds¼cup(40g)groundflaxseeds
2peeledgarliccloves
½tspblackpepper¼tspchilipowder¼tspcuminpowder1tspdriedbasil1tspdriedrosemary
1tspdriedoregano
1tbsp(14g)misopasteSAUCE½cup(83g)dehydratedtomatoslices½cup(38g)choppedzucchini1tbsp(15ml)freshlemonjuiceHandfulfreshbasilleaves1date
1garlicclove
TOPPINGS¼cup(10g)basilleaves1cup(225g)spinachleaves1dicedavocado
1dicedtomato
3tbsp(42g)tahini¼onion,diced¼tspblackpepper½tspgarlicpowder2tsp(10ml)freshlemonjuiceWhateverelseyoulike(BrazilNutCheeze,hinthint)Tomakethecrust:puteverythinginyour food processor and process until it becomes a paste. Add morespices if you like, but keep inmind the flavorwill become intensifiedafter “baking.” Add a little olive oil and Himalayan salt if you like.Spread thepasteontoa linedbakingpan, forming it intoapizzacrustshape,butleaveitquitethick,arounda1/3-inch(alittlelessthan1-cm)…itwillshrinkalot.Putinthedehydratorat115°F(46°C)degreesfor7to9hours,oruntilitisfirmallthewaythrough.Alternatively,usetheovenat its lowest temperatureuntilyouget the same result, around5hours. Flip it gently at this point—be careful, it’s fragile!—and “bake”for1morehourorsountilthewholethingiscrispyandholdsitsshape.Letthecrustsitoutfor1to2hourstocooldown.
Tomakethesauce:putalltheingredientsinafoodprocessororblenderandblenduntil smooth. Spread the sauceonyour crust (don’tuse toomuchthough’causeit’llmakethecrustsoggy).Decoratewithwhatevertoppingsyoulikeandawaaaaaywego!Besttoeatrightaway.
CARROTDAIKONSALADwithLemonJuice+Basil
Daikonisaradishthat’sbiginAsiancooking.Ilikethebiteithaswheneatenraw,andit’sterrificforcleansingyourbody.Ipairitwithcarrotheretobalanceoutthebitterwithsweet,butIbetmangowouldbeanamazingadditionorsubstitute.
2largecarrots
1mediumdaikon
2tbsp(30ml)freshlemonjuice
1tspmaplesyrup
¼tspseasalt¼ tsp chili flakes (optional)½ cup (20 g) tightly packed fresh basil 1tbsp(15g)pumpkinseeds
Washandpeelthecarrotsanddaikon.Shredintostrips.
Stirtogetherthelemonjuice,maplesyrup,saltandchili(ifusing).Tosswiththeshreddedveg.Slicethebasilleavesintothinstripsandaddtotherest.Topwithpumpkinseedsandnomitdown.
ARUGULALEAVESwithGoldenBeet,Kiwi,Radish+OrangeJuiceDressing
Arugula has a very special flavor; some like it and some don’t. It isslightlynuttywithakindofradish-yaftertaste.Ithinkthesweetfruitsin this recipehelp tobalance itout, and this recipemightbeamazingwithsomeAlmondThymePâté.
SALAD2kiwis1largegoldenbeet5radishes
1peeledorange
2tbsp(17g)chiaseeds8cups(322g)arugulaleavesDRESSING4tbsp(59ml)freshorangejuice2tbsp(28g)tahini¼tspseasalt¼tspblackpepper(optional)Slicethekiwis,beetandradishesthinlyona mandolin slicer, or shred them if you prefer. Slice the orange intosegments.Tosstheslicedproducewiththechiaseedsandarugula.
Tomakethedressing:blendtheorangejuicewiththeotheringredients.Drizzleonthesaladandenjoy!
GARLIC-MARINATEDMORELMUSHROOMSwithHeirloomTomato,BasilSauce,Radish+Dill
Ifoundmorelsatthefirstfarmer’smarketofthesummerthisyearandknewIhadtotrythemoutinarawrecipeforthisbook.Ifyoucannotfindmorels,substituteinshiitakesoranyother’shroomyoulike.
MUSHROOMS2cups(118g)morelmushrooms¼cup(59ml)extravirginoliveoil,asneeded
2peeledgarliccloves
BASILSAUCE⅓cup(13g)freshbasilleaves1tbsp(14g)tahini1tbsp(14g)misopaste2tbsp(19g)choppedonion¼cup(59ml),water,asneeded1heirloomtomato
2radishes
1to2tbsp(3to6g)freshdill,asdesiredTomarinatethemushrooms:washthemgentlyandthoroughly,andcutoffthewhitestems.Blendtheoilwiththegarlicandcoatthemushroomsinthismarinadebyhandorwith a brush (you will probably have oil left over). Marinate themushrooms inadehydrator foraround2hoursat115°F (46°C)—or inyourovenatitslowesttemperature,foraround1hour—untiltheysmellfragrantandhaveacookedtexture(biteonetofindout).Checkonthemevery20minutesorsoandiftheyseemdry,addalittlemoreoil.
Tomakethebasilsauce:blendeverythingtogetheruntilsmooth,addingwaterinsmallamountsuntilyougettheconsistencyyoulike.
Slice the tomato horizontally, and slice the radishes thinly with amandolinslicerorbyhand.Cutupthemushroomsandthroweverythingtogetherinabowl!Alternatively,makeitlookfancybyspooningdropsofthesaucealloveraplate,layerwiththeradishesanddecoratedwiththetomatoand’shroomers.Garnishwithdill,ifyou’dlike.
RADISHGREENSwithCilantro,Lemon,SnapPeas+Avocado
You might think radish greens would be really spicy and bitter, butactuallytheirflavorisquitelovelyandmild.Regardless,anythingtastesgreatwithsomelemonjuice,avocadoandsalt.
1lemon
7cups(252g)radishgreens
1avocado
2cups(99g)snappeas1cup(40g)cilantro1tspcharcoalsalt(orseasalt)Squeezethelemonjuiceontothegreensandsetaside.Slicetheavocadothinly,andcutthesnappeasintohalves.Tosseverythingtogether,alongwiththecilantro,mashingtheavocadointothegreensandveggies.Sprinklewithsomesaltandeatitallup.
KINGOYSTERMUSHROOMSLayeredwithHeirloomTomato,Basil+Avocado
Kingoystermushroomshaveaunique,chewytexturethatremindsme,weirdlyenough,ofcalamari.
LAYERS
3kingoystermushrooms
1tbsp(15ml)gluten-freetamari2largeheirloomtomatoes1avocado
2sprigsoffreshbasil
BASILOIL1cup(237ml)extravirginoliveoil½cup(20g)freshbasilleaves
To prepare themushrooms: dice them, then toss with the tamari andleaveintheovenatitslowesttemperature—oryourdehydratorat115°F(46°C)—for1hour,oruntilthemushroomshavesoftenedanddarkenedslightly.
Slice the tomatoes and avocado into thin slices. Using the inside of alargecircularcookiecutter,layerthemushroomswiththeavocadoandtomatoandtopwiththebasilleaves.
Tomakethebasiloil:blendtheoilwiththebasil.Decorateyourplatewiththis.You’llhavelotsofbasiloilleftoversotrytouseitupwithin4or5days.IrecommendusingitonsaladswithsomebalsamicvinegarorgrillingfreshvegetablesbrushedwithitforepicsummerBBQs.
SWEETCORNQUICHEwithBuckwheatOnionCrust+CherryTomatoes
YUSSSSSS.
BUCKWHEATONIONCRUST½cup(85g)buckwheatgroats½cup(76g)roughlychoppedonion¼cup(23g)groundflaxseedFILLING2cups(303g)sweetcorn¼cup(38g)roughlychoppedonion¼tspsalt¼tspblackpepper
1tspdriedbasil
TOPPING
4cherrytomatoes
Tomakethecrust:soakthebuckwheatgroatsfor30minutesinwater,thenrinsewell.Putthegroatsintoafoodprocessororblenderwiththeonionand flax seedandblend intoa thickpaste. If it’s toodry,add1tablespoon(15ml)ofwater.Ifit’stoowetorthin,add1tablespoon(6g)offlaxseed.Shapeintocrustsintarttinsanddehydratefor3hoursat115°F(46°C),or“bake”atyouroven’slowesttemperatureforabout90minutes,untilthepastehashardenedanddarkenedintoacrust.
To make the filling: buzz all the ingredients into a paste in a foodprocessor or blender, and then fill your crusts with this mixture. Topwithslicedtomatoes.
Alternatively,youcandehydratethetomatoesat115°F(46°C)for1hour—orthrow’emintheovenatthelowesttemperatureavailable—ifyouwantthemtodevelopmoreflavor,orjustuseasis.
KALESALADwithCarrot,Pineapple+CoconutSauce
The sauce in this recipewas an improvised experiment—although let’sbe real, allmy recipesare—that turnedoutüberdelicious.That’swhyit’sinhere.Plus,thecolor:hello!?
CARROT,PINEAPPLE+COCONUTSAUCE
1largecarrot
½cup(40g)youngcoconutmeat½cup(118ml)pineapplejuice⅛tspseasalt⅛tspchiliflakes(optional)SALAD8cups(340g)babykaleleaves1cup(40g)freshparsley1cup(161g)halvedcherrytomatoes2tbsp(20g)pumpkinseeds2 tbsp (15g)choppedwalnutsPeel thecarrot thenslice it thinlyonamandolin slicer. Throw half the carrot slices into a blender and blendwiththecoconutmeatandpineapplejuiceuntilsmooth.Ifit’stoothick,addmore pineapple juice or some lemon juice. Add the salt and chiliflakestothesauce,tastingasyougo.Tossthecarrots,kaleandparsleyinthesaucealongwitheverythingelse.Woo!
PHOBOWLwithBasil,Mint,Chives,BokChoy+Leeks
I love the aromatic broth in this recipe; I could drink it all by itself.Whenyou’recravinggreens,thisbowlwillsatisfy.
BROTH
5peeledgarliccloves
3tbsp(43g)chunkpeeledginger⅛cup(51g)roughlychoppedonion3cloves
1tspcinnamonpowder
1½tsp(4g)corianderpowder
3cardamompods
4cups(946ml)hotvegetablebroth1to2tsp(5to10ml)gluten-freetamari(optional)VEG
2zucchinis
2cups(140g)babybokchoy¼cup(12g)finelychoppedchives¼cup(38g)finelychoppedleeks½cup(20g)freshbasilleaves½cup(20g)freshmintleaves
Tomake the broth: blend everything together until smooth. Taste andadjustaccordingly,addingmorespicesorsometamariifyou’dlike.
Slice the zucchini intonoodles onamandolin slicer orbyhand.Place
thebokchoyinabowlofsteamingwaterforafewminutessoitsoftens.
Throw all the veg and herbs into a bowl, then pour the broth overeverythingandenjoy! Ifyouwant it to tastea littleheartier,goaheadand simmer this in a pot before eating; it’ll soften the bok choy andnoodles.
SOMTAMGreenPapayaSalad
My parents volunteered in Thailand for a couple of years before theydecided tomove to British Columbia and start a family. Som tam is apopular and spicy salad in Thailand, usually eaten with sticky rice.Fortunately,wehaveaterrificThairestaurantafewminutesawayfromourhouseandthechefsgrewupinthesameregionmyparentslivedin;they make a mean som tam. This is my version, and I definitelyrecommendyoueatitwithstickyriceand/ormango.
¼cup(38g)junglepeanuts½cup(80g)cherrytomatoes½cup(50g)greenbeans3cups(165g)greenpapaya¼cup(59ml)freshlemonjuice,ormoreasdesired⅛tspchilipepperflakes
1tspagavesyrup
¼cup(10g)roughlychoppedbasilleavesCrushthepeanutsinamortarand pestle (or with a knife) and set aside. Slice the tomatoes intoquarters. Slice the green beans into 1-inch (2.5-cm)-long pieces. Shredthepapayaonamandolinslicerorbyhand.
In the mortar and pestle, add all the ingredients together, except thepeanuts,andmashgentlysoitallcombinesintoasalad.Useawoodenspoon togeteverythingevenlycoated. Ifyoudon’thaveamortarandpestle, just throw everything together in a bowl with salad spoons.Adjustaccording to taste,addingwhateverelseyou like.Sprinklewiththepeanutsandenjoy!
>NOTE:Ifyoucannotfindgreenpapaya,userutabagainstead.
GETYOURGREENZLeafySaladwithGreenOnions,ZucchiniStrips,PurpleCabbage+TangyTahiniDressing
ThiswasanimprompturecipelikesomanyothersthatImadeuponthespot,butIloveditsomuchIdecidedtowriteitdownhere.
SALAD
2zucchinis
2cups(110g)butter lettuce2cups(72g)collardgreens1cup(40g)freshcilantro1cup(40g)freshparsley2tbsp(10g)pumpkinseeds¼cup(84g)shreddedpurplecabbage¼cup(12g)slicedgreenonionTANGYTAHINIDRESSING2tbsp(30ml)applecidervinegar2tbsp(28g)tahini1tbsp(14g)misopaste2tbsp(30ml)water
Slicethezucchinisintothinstripsonamandolinslicerorbyhand.Chopupthegreensandthenthrowallthesaladingredientstogether.
Tomake thedressing:blendeverythinguntil smooth thendrizzleontoyoursalad.Yum.Addmoretahiniorsaltrightontothesaladifyoulike.
RAWTACOSwithSweetCorn,Kiwi,Cumin-MarinatedTomatoes+PeaShoots
HolySMOKESthesearegood.
3cups(483g)babytomatoes2tsp(5g)cuminpowder4kiwis
1headbutterlettuce
2cups(303g)sweetcornkernels½cup(20g)peashoots1 sliced avocado (optional) Cut up the tomatoes and put ’em in adehydratorfor1to2hoursat115°F(46°C)untiltheygetjuicyandtheirskin gets slightly wrinkly. You can also use your oven at its lowesttemperatureuntilthesamethinghappens—it’lltakearound40minutes.
Toss the juicy tomatoes with the cumin. Peel and slice up the kiwis.Rinsethelettucegentlyandseparatetheleaves.
Filleachlettuceleafwithtomatoes,kiwi,corn,peashootsandavocado,thenwrapupandeaaaaat.
SHAVEDFENNELwithGrapefruit,Avocado+Radishes
Fenneltastessubtlysimilarto licorice,althoughbotanicallythey’renotrelated. The plant kingdom is too cool. I like tomashup the avocadowiththerestofthesaladsoyougetthisthick,creamykindofdressing.
1radish
1fennelbulb
1avocado,slicedthinly¼cup(10g)peashoots1largegrapefruit,cutintosections2tbsp(30ml)freshlemonjuice¼tspseasalt¼tspblackpepper½tspblacksesameseedsOnamandolinslicerorbyhand, slice the radish and 1 cup (87 g) of the fennel into thin pieces.Grate the rest of the fennel. Toss all the fennel and radish with theavocado,peashootsandgrapefruit.Sprinkleonlemonjuice,salt,pepperandsesameseedsasyoulikeandenjoy!
STUFFEDTOMATOESwithCarrot-CauliflowerFilling
Cutelittleguys,aren’tthey?
CARROT-CAULIFLOWERFILLING1cup(230g)choppedcauliflower1cup(151g)choppedcarrots1½tsp(7ml)freshlemonjuice1tspgluten-freetamari
1tspmaplesyrup
¼cup(40g)hempseeds¼cup(10g)roughlychoppedcilantroleaves3tbsp(9g)freshdill½tspseasalt¼tspblackpepper
6mediumtomatoes
To make the filling: throw the cauliflower in a food processor andprocessforjustafewsecondsuntilitbecomesagrainymixture.Putintoa largebowl and set aside.Do the same for the carrot andadd to thesamebowl.Nowtossthismixturewiththerestoftheingredients.Tasteandadjustaccordingly,addingsomesalt,moremaplesyrup,someherbsorspices—whateveryoulike.
Cutoffthetopsofthetomatoesandscoopouttheinsides.Youcanaddthe insides to the filling if you like. Fill each tomatowith the carrot-cauliflowermixandenjoy!
RADICCHIOSALADwithParsley,SunflowerSeeds,Carrot+SpirulinaDressing
Mmm.Mypartner,JackandIweregoin’atthisbowllikeitwasthelastsaladonearth.Iliterallywasgrabbingpiecesofcabbagewithmyhands.Notetoself(andeveryoneelse):washyourfaceaftereatingthisone.
SALAD2headsradicchiocabbage
2largecarrots
2cups(80g)freshparsleySPIRULINADRESSING¼cup(56g)tahini1tspspirulina,asneeded2to4tbsp(30to59ml)water,asneeded3tbsp(45ml)freshlemonjuice½tspseasalt
1tspgarlicpowder
2tbsp(20g)blacksesameseeds(optional)¼cup(34g)sunflowerseedsTo make the salad: peel the first layer of leaves off the cabbage anddiscard.Peelthecarrots.Washalltheveg.Ripthecabbageupintobitesizepiecesandshredthecarrots.Throwalltheveginabigbowl.
Tomakethedressing:blendeverythinguntilsmooth,addingwaterandspirulinaasneeded toget theconsistency, flavorandcoloryouprefer.Adjustaccordingtotaste,addingmoresalt,garlic,whateveryoulike.
Pour onto the veg andmix up a little. Top with the seeds and chowdown.
LETTUCE,SORREL,PeaGreens,FavaGreens,Tomatoes,ShreddedVeg+ThickParsleyDressing
Aslongasyoudigparsley,you’lllovethisone.
SALAD1cup(40g)peagreens1cup(40g)favabeangreens1cup(40g)sorrel1headlettuce1carrot1redbeet
6babyRomatomatoes
¼cup(12g)greenonion
2babycucumbers
PARSLEYDRESSING1cup(40g) freshparsley¼cup(29g)pumpkinseeds¼cup(59ml)freshlemonjuice½cup(118ml)water½tspseasalt¼tspblackpepper½tspcoconutsugar1tbsp(14g)tahini
2peeledgarliccloves
Topreparethesalad:washalltheproduce.Tearthegreensintobitesizepieces,shredthecarrotandbeet,cutthetomatoesinhalfandchopthegreenonionandcucumbers.
Tomake thedressing:blendeverythinguntil smooth.Adjustaccordingtopreference;ifit’stoothick,addmorewater,ifyouwantitsaltier,add
moresalt!Youknowthedrill.
Tossthegreenswiththedressinginabowlanddecoratewithallthevegontop.
MASSAGEDGREENSALADwithCreamyPurpleDressing+Cucumber
Nicetolookat,nicertoeat.
SALAD
1bigbunchkale
½avocado1peeledwhitebeet
1cucumber
½cup(170g)choppedpurplecabbage½tspwhitesesameseeds¼cup(38g)raisinsSomefreshdillsprigs(optional)DRESSING¼cup(28g)cashews,soakedfor3hours¼cup(85g)choppedpurplecabbage1tbsp(14g)misopaste1tbsp(15ml)maplesyrup1tbsp(15ml)freshlemonjuice¼cup(59ml)water
Ripthekaleintobitesizepieces.Cutuptheavocadomeatandmassageit into the kale leaves.Cut thebeet and cucumber into small bite sizepiecesandsetaside.
Tomakethedressing:blendeverythingtogetheruntilsmoothandfairlythick.Scoopontoyourkaleleaves,mixinevenlyandthenaddtherestofthesaladingredients.
GREENCOCONUTCURRYwithMarinated’Shrooms,Broccoli+Tomato
AnotherrecipeIcouldnotstopeating.Thecoconutmeatcoolsdowntheheatfromthecurry,andallthedifferentcolorsandtexturesadduptoonereallygreatbowloffood.
MARINATEDVEG3cups(199g)slicedmushrooms3cups(689g)smallbroccoliflorets
1tspmaplesyrup
2tsp(10ml)freshlemonjuice2tsp(10ml)gluten-freetamari2tsp(10ml)extravirginoliveoilCURRY¾cup(60g)youngcoconutmeat¾cup(23g)spinachleaves
1tspmaplesyrup
2tsp(9g)greencurrypaste(oryourfavecurrypowder)1cup(237ml)water(ormore,asneeded)TOPPINGS1largeheirloomtomato,chopped1cup(40g)cilantroleaves
To marinate the veg: toss the ’shrooms and broccoli with the maplesyrup,lemonjuice,tamariandoliveoil.Dehydratefor1hourat115°F(46°C) or leave in your oven at its lowest temperature for 45 to 60minutes. The veggies are ready when they’ve softened and shrunk alittle.
To make the curry: blend everything until smooth, adding water asneededtogetthedesiredconsistency. Ifyou’d liketoaddsomesaltortamari,goahead.
Fillthebowlswithcurry,addthemarinatedveggies,tomatochunksandcilantro.Yes!
BEETRAVIOLIwithAlmondThymePâté+Basil
One ofmy favorite recipes in here for REAL. These are decadent andbeautiful, but secretly so easy to make. They’re more of an appetizerthanamain course, so I’d suggest serving themwitha large salad (orwhateverelseyouwant—I’mnotyourboss).
ALMONDTHYMEPÂTÉ1cup(170g)almonds,soakedfor
8hours
2tbsp(30ml)freshlemonjuice⅛tspHimalayansalt
2peeledgarliccloves
2to3tsp(2to3g)freshthymeleaves(ormore,asdesired)
1peeledbeet
3tbsp(8g)choppedbasilleaves
1tspfreshthymeleaves
To make the pâté: blend everything together until smooth and thick.Adjust according to taste, addingmore salt or thyme orwhatever youdesire.Scoopontoacheesecloth(orparchmentpaper)androllupintoacylindershape.Iliketoaddextrathymeleavesheretocoattheoutsideof the pâté; it just looks pretty. Put in the fridge overnight, or if youREALLYwantravioli,foratleastacouplehours.
Slicethebeetasthinaspossibleonamandolinslicer.Scoop1teaspoon
orsoofthepâtéontohalfofabeetsliceandfoldtheotherhalfoverthepâté.Itwillholditselfinplace.Tastethisoneandseeifyouwantmoreorlesspâtéandassembletherestoftheraviolisaccordingly.Youshouldhave leftover pâté, unless you want to make a ton of raviolis (by allmeans,goforit).Sprinklewithbasilandthymeandenjoy!
LASAGNAZucchini Noodles, Heirloom Tomato, Sweet Corn + Brazil NutCheeze
JackthinksthisisoneofthebestsavoryrecipesI’veevermade…andhetrieslikeEVERYTHINGImake.
VEG
1smallzucchini
2cups(303g)sweetcorn1tbsp(2g)HerbesdeProvence
1largeheirloomtomato
BRAZILNUTCHEEZE½cup(76g)Brazilnuts1tbsp(14g)tahini1tbsp(15ml)gluten-freetamari
2peeledgarliccloves
1tbsp(14g)misopaste¼cup(59ml)freshlemonjuice2tbsp(30ml)water
2sprigsfreshbasil
Topreparetheveg:slicethezucchinithinly,onamandolinslicerorbyhand, into lasagna noodles! Throw the corn into a blender with theHerbesdeProvenceforjustasecondsoitgetschoppedupintoachunkymixture.Slicethetomatothinly.
Tomakethecheeze:blendeverythingtogetheruntilsmoothandthick.Ifyouneedtoaddmorewater,goahead.
Inalinedbakingpan(Iusea5-inchx3-inch[13x7.6-cm]breadpan),layer the zucchiniwith the tomato, corn and cheeze.Refrigerate for 1hour,untilitsets,thengentlyliftoutofthepan,sliceinhalf,topwithbasilandenjoy.
QUICKTOMATOSOUPwithMiso+Thyme
SOGOOD.Getyourheirloomtomatoes fromthe farmer’smarket; theyaremagic.Andifyouwantthetomatoflavortobestronger,letthemsitinthedehydratorat115°F(46°C)for1to2hoursbeforeblendingthemwitheverythingelse(ooorinyourovenatitslowesttemperaturefor30to60minutes).
SOUP4cups(644g)choppedheirloomtomato
3to5peeledgarliccloves,asdesired
2tbsp(28g)misopaste2tbsp(28g)tahini2tsp(10ml)maplesyrup½cup(118ml)vegetablebroth(orwater)¼cup(45g)cashewbutter(optional)TOPPINGS¼tspblackpepper2tsp(2g)freshthymeleaves1½cups(228g)cookedchickpeas(notraw,butreallyyummywiththesoup),optionalTomakethesoup:blendeverythinguntilsmooth,addinggarlicasyoulikeandcashewbutterifyouwantitcreamier.Adjustaccordingtotasteanddesiredconsistency.
Pourintobowlsandtopwiththyme,pepperandchickpeas.Nom.
SPICYNOODLEBOWLwithBeet,Carrot,Zucchini+SweetTamarindSauce
Thisisinspiredbypadthai,buttastesabilliontimesfresher.Everyoneinthehousewantedabite.
SWEETTAMARINDSAUCE2tbsp(28g)tamarindpaste½cup(118ml)hotwater,asneeded2tbsp(29g)chunkpeeledginger
4peeledgarliccloves
2tsp(10ml)maplesyrup2tsp(10ml)gluten-freetamari2tbsp(28g)tahini
NOODLES2beets2zucchinis
2largecarrots
TOPPINGS1cup(161g)choppedbabytomatoes1cup(40g)cilantroleaves½tspwhitesesameseeds(optional)½tspblacksesameseeds(optional)To make the sauce: blend everything together until smooth, addingwaterasneeded.Adjusttheflavorasyoulike.
Tomakethenoodles:wash,peelandsliceallthevegusingamandolin,avegetablespiralsliceroravegetablepeeler.
Toss the noodles with the sauce and then garnish with the toppings.YUMMAY.
SWEETCORN,BABYTOMATO+ChimichurriMixUp
Somy“chimichurri”turnedintoalimecilantrothingy,butmyoriginalinspirationWASchimichurri—aparsley,oliveoilandgarlicmarinade—soI’mleavin’it.Thiswouldbedeliciouswithtraditionalchimichurri,Iamsure.Myversionisalmostlikesalsawhenyouaddinthecornandtomatoes.Thisisacrunchy,juicy,savoryandzestyrecipethatwouldbepeeeerfectforsummerBBQs.
2earssweetcorn
2cups(322g)babyheirloomtomatoesCHIMICHURRI1bunchcilantro
3peeledgarliccloves
2tbsp(30ml)freshlimejuice1tbsp(15ml)maplesyrup
1tspgluten-freetamari
¼tspblackpepper
Slice all the kernels off the corn and place in a big bowl. Cut all thetomatoesinhalfandaddtothecornkernels.Setaside.
To make the chimichurri: chop the cilantro as finely as possible andmincethegarlic.Mixtogetherthecilantroandgarlicinabowlwiththerest of the ingredients. Throw on your tomatoes and corn. Mix it up.Yummayinyotummay.
TOMATOSTACKSwithAvocado,Corn+Spices
When you have gorgeous organic produce toworkwith, it speaks foritself.
2heirloomtomatoes
1avocado
1cup(151g)sweetcornkernels1tbsp(15ml)extravirginoliveoil¼tspHimalayansalt¼tspblackpepper½tspfreshthymeleavesSlicethetomatoesandavocadointodisks,thenstackontopofeachotherandthrowonsomecorn.Drizzleonoliveoil,sprinkleonsalt,pepperandthyme.Eat.
FARMER’SMARKETBOUNTYMixed Greens with Garlic Shoots, Baby Tomatoes, Green Onions,GoldenBeets+LemonyGingerDressing
Nearly all of these ingredients came from theweekly farmer’smarket,which makes them sooooo delicious, probably more nutritious anddefinitely best for the planet. Farmer’smarkets are often cheaper thanthe grocery store and the quality is incomparable. Buy organic, buylocal!
SALAD1cup(161g)slicedbabytomatoes
2mediumgoldenbeets
5cups(100g)mixedgreens¼cup(12g)choppedgreenonions½cup(25g)garlicshoots
DRESSING¼cup(45g)almondbutter¼cup(59ml)freshlemonjuice¼cup(59ml)water1tspgingerpowder
1tspmisopaste
Putthetomatoesinadehydratorfor1to2hoursat115°F(46°C)untiltheygetjuicyandtheirskingetsslightlywrinkly.Youcanalsouseyourovenatitslowesttemperatureuntilthesamethinghappens,around30to60minutes.
Tomake the dressing: blend all the ingredients together until smooth.
Tossthedressingwithallthegreensandputtheminalargebowl.
Nowyouhavesomechoicestomake.Youcaneitherleavethisdishallraw and it’ll taste pretty good, or you can steam the beets and it’llbecome an A+. Sooooo: peel and cut the beets into ¼-inch (6-mm)slices and steam for 10 minutes, or until they become slightlytranslucentandhavesofteneda little.Otherwise leave it rawandslicethinlyonamandolinslicerorbyhand.
Throweverythingtogetherandeat!
BROCCOLIPESTOwith Swiss Chard, Sliced Asparagus, Radish, Beets + SunflowerSeeds
Asparagusissurprisinglyyummywhenleftraw.Thebroccolipestoisn’treallypesto,butIdidn’tknowwhatelsetocall it. Ifyouwantittobemorelikepesto,usepinenutsinsteadofBrazilnutsandaddsomeextravirginoliveoil.
BROCCOLIPESTO2cups(459g)choppedbroccoli¾cup(114g)Brazilnuts,soakedfor4hours2tbsp(28g)misopaste3tbsp(44ml)maplesyrup3tbsp(44ml)applecidervinegar¼cup(10g)packedbasilleaves
2peeledgarliccloves
1 tbsp (14 g) chunk peeled ginger ⅓ cup (79 ml) water, or more asneededASPARAGUS
10asparagusstalks
1 tbsp (15ml) gluten-free tamari 1 tbsp (15ml) extra virgin olive oil(optional)1tbsp(15ml)maplesyrup
BEETSAUCE(OPTIONAL)
1smallredbeet
1cup(200g)BroccoliPesto¼cup(59ml)coconutmilk
SALAD4smallbeets
4smallradishes
3cups(108g)Swisschard3cups(90g)spinach¼cup(10g)freshparsley¼cup(20g)sunflowerseeds
To make the pesto: blend everything until smooth, adding water asneeded.Adjustaccordingtotaste.Setaside.
Topreparetheasparagus:slicealltheasparagusinhalflengthwiseonamandolinorbyhand.Tossthemwiththetamari,oliveoilandsyrupandleave in the dehydrator at 115°F (46°C) for 30 minutes to soften. Orleaveitraw,ifyou’dlike.
If youwannamake thebeet sauce: justblendabeetwith someof thebroccoli pesto and coconutmilk. It’s fun to have another color in thedish.
Topreparethesalad:slicethebeetsandradishesthinlyonmandolinorbyhand.Chopthegreensintobitesizepieces.
Throwthepestoonto thesalad ingredientsandmixwell.Decorate theplateswiththebeetsauce(ifyoumadeit),asparagusandsalad.
ONIONCORNBREADSANDWICHwithAvocado+SpinachFilling
I love this bread! It’s chewy, soft and flavorful. If you want it to becrispier,toastitforasecbeforeyoumakethesandwiches.Technicallyitwon’tberawanymore,butc’mooooon,we’reallchillhere.Thefillingisessentiallymyfavesalad(atthemoment),butasusual,feelfreetoaddwhateverelseyour(hopefully)optimallyfunctioningheartdesires.
BREAD½cup(80g)wholeflaxseeds½cup(64g)sunflowerseeds1cup(151g)choppedonion1cup(151g)sweetcornkernels
2choppedtomatoes
¾tspcuminpowder¾tspcorianderpowder
FILLING3tbsp(45ml)freshlemonjuice5cups(120g)babyspinachleaves
1avocado
¼cup(12g)greenonion½cup(170g)purplecabbage½cup(80g)cherrytomatoes¼cup(10g)basilleaves½tspgarlicpowder¼tspHimalayansalt⅛tspblackpepper
Tomakethebread:grindtheflaxandsunflowerseedsintoaflourusingahigh-speedblender(ifyoudon’thaveablender, ignore thisstepandusetheseedswhole).Addtheseedflourtotheveggiesandspices inafood processor and process everything together until you get amoist,
chunkypaste. Spread this evenly onto dehydrator tray(s) about a 1/3-inch(alittlelessthan1-cm)thickand“bake”for3to4hoursat115°F(46°C).Cutintosquares,gentlyflipoverandfinish“baking”foranother3hoursorso,untileachsquarecanholditsshapeandistotallydrybutstillpliable.Itshouldbelikedense,chewybread.
Tomake the filling:mix the lemon juicewith the spinach.Cutup theavocado and then mash it into the spinach leaves, creating a creamydressing.Chopthegreenonions,cabbageandtomatoesandaddthemtothefillingmixture.Stireverythingwiththerestofthefillingingredientsuntilcombined.
Scoop the filling onto a piece of bread and then put another piece ofbreadontop.Eat!Warning: itgetsa littlemessy,but thatdoesn’tstopthedeliciousness.
COOKED
Ah, the comfort of a warm plate. Although I always emphasize theimportanceofeatingplentyofrawfruitsandveggies,Istilllovecookingfood.Itcanbringoutflavorsandtexturesthatotherwisewe’dneverbeabletoenjoy.Somefruitsandveggiesareactuallymorenutritiouswhentheyare lightlycooked.Forexample: certainnutrients in tomatoesaremore easily absorbed by our digestive system when they’re cooked. I
believethateatingavarietyofcolorfulplantfoodsallowsustobeourvery best, and when cooking these foods opens up those possibilitiesevenmore.Iliveformysmoothiesandgreenjuicesinthedaytime,butusuallywhendinnerrollsaroundmystomachisgrowlingforsomethingmore substantial, so I turn to the filling, nourishing meals in thischapter.Let’sgetcookin’.
>NOTE:Forallintentsandpurposes,everyrecipeinthischapterserves2to3.
MAC+CHEEZETheHealthyWay
NeedIsaymore?
MAC2cups(232g)uncookedwholegrain,gluten-freepastaCHEEZE
2mediumyams
2tsp(10ml)applecidervinegar2tsp(10ml)maplesyrup
1tspseasalt
3to4peeledgarliccloves,asdesired2tbsp(21g)nutritionalyeast¼cup(45g)cashewbutter1cup(237ml)water,asneeded
1tsptumeric
½tspblackpepper
Cookthepastaaccordingtothepackagedirections.
Washandpeeltheyams,thencutinto½-inch(13-mm)piecesandsteamfor10minutesoruntil tender.Setasideahandfulofpieces.Blendtherest of the yamwith the remaining cheeze sauce ingredients until themixture issmoothandthickenoughtohold itsshape,addingwaterasneeded.
Mixthecheesysauceintoyourpastaalongwiththefewpiecesofyamyou set aside, sprinkle on some cracked black pepper and indulgehappily!It’sallgood!
THEGREENBOWLSteamedBroccoli,GreenLentils,BakedZucchini+BasilPesto
Allhailchlorophyll!It’swhatmakesleavesandveggiesgreen…andit’sreallygoodforyou.Iadorebakingzucchinibecauseitonlyneedsabout20minutesintheovenbeforeitbecomestender,delicateandjuicy.Thepestointhisrecipeisamazing(inotherwords:putitoneverything).
BAKEDZUCCHINI1mediumzucchini
1tspfreshlemonjuice
½tspHerbesdeProvence¼tspseasalt(optional)
BASILPESTO1 cup (125 g) raw pine nuts 3 cups (121 g) fresh basil¼ cup (37 g)pistachios¼tspHimalayansalt(optional)
2peeledgarliccloves
1tbsp(15ml)applecidervinegar¼cup(59ml)water
3 cups (689 g) broccoli florets 2 tsp (10ml) apple cider vinegar 1½cups (302g)cookedgreen lentilsToprepare thezucchini:preheat theovento350°F(177°C).Slicethezucchiniintodisks,thenlightlycoatinthelemonjuice,herbsandsalt(ifusing)andbakefor20to30minutesuntiltheyaretenderandjuicy.
Tomakethepesto:putalltheingredients,exceptthewater,intoafoodprocessorandpulseuntilit’sacrumbymixture.Youcanleaveitlikethis
oraddwaterin1tablespoon(15ml)amountsuntilitbecomescreamier.
To prepare the broccoli: steam for 10 minutes or until it becomes avibrantgreencolor.
Stirtheapplecidervinegarintothelentils.
Layer the bottom of a bowl with the lentils and cover with broccoli,zucchiniandascoopofpesto;addextrabasilleavesifyouwant.Enjoy!
ILOVEYUCHOYSteamed Greens with Brown Rice, Beets, Black Beans + GingerAlmondSauce
Cannot.Stop.Eating.This.
GINGERALMONDSAUCE¼cup(59ml)water¼cup(45g)almondbutter1tspgarlicpowder
1tspgingerpowder
1tbsp(15ml)applecidervinegar½tspmaplesyrup¼tspseasalt
1cup(211g)uncookedbrownrice1largeredbeet
1greenonion
4cups(144g)yuchoy2cups(440g)cookedblackbeansTomakethegingeralmondsauce:blendeverythinguntilsmooth.Yum.
Cookthericeaccordingtothepackagedirections.
Wash the veggies. Peel and chop thebeet into½-inch (13-mm)piecesand slice the green onion. Steam the yu choy with the beets for 10minutes,oruntilthey’retenderandvibrantgreenandred.
Fill your serving bowlswith the rice and beans, then top offwith thesteamedvegandsomechoppedgreenonion.Drizzleinthealmondsauceandnomitup.
SOBANOODLESwith Avocado, Carrot Ribbons, Shredded Spinach + Maple MisoGlaze
Sofreshandsimple!Ilovesobanoodles;theirtexture,flavorandhealthbenefits make me moan, “UGH YES.” Soba noodles are made fromgluten-free,protein-richbuckwheat.BuckwheatalsohasaniceamountofBvitaminsforbrainmaintenance.Thesauceinthisrecipeisdelicateandlight,butaddsanundertoneofsweettanginessthatpairsperfectlywiththesavorynoodlesandcrunchy,juicyveggies.
GLAZE2tsp(9g)misopaste2tsp(10ml)maplesyrup1tbsp(15ml)freshlemonjuice3to4tbsp(44to59ml)vegetablebrothorwater
1peeledgarlicclove
½tspchunkpeeledginger
NOODLES2cups(180g)uncookedsobanoodlesVEGGIES
1mediumcarrot
½avocado
1cup(30g)shreddedspinach1tbsp(10g)blacksesameseeds(optional)Tomaketheglaze:blendallthe ingredients together until smooth; it should be the consistency ofcream.Ifit’stoowatery,add1tablespoon(9g)ofmisopaste.Ifit’stoo
thick,add1tablespoon(15ml)ofwater.
Topreparethenoodles:cookaccordingtothepackagedirections.
Topreparetheveggies:usingamandolinslicer,spiralslicerorsimplyacheesegrater, shred the carrot into thin slices. Slice the avocadomeatthinlylengthwise.
Toss the noodles with the spinach, carrot shreds and the glaze, thengarnishwiththeavocadoslicesandsesameseeds(ifusing).Woo!
PUMPKINSOUPwithPotatoes,PumpkinSeeds,Leeks+CoconutMilk
SometimesIhostpublicveganpotluckswithafriendofmine,andallthenearby herbivore-ish peeps come out to enjoy delicious dishes. A fewmonths ago, a lovely Austrian couple came to one and brought withthem a delicious, creamy pumpkin soup. It wasmy favorite item thatevening.Thisismyversion.
SOUP2 cups (360 g) russet potatoes, chopped into½-inch (13-mm) cubes 3cups (539 g), pumpkin chopped into ½-inch (13-mm) cubes 14 ½ oz(400ml)coconutmilk(about1can)2garliccloves
1tspseasalt
¼tspblackpepper
TOPPINGS2tbsp(10g)pumpkinseeds¼cup(12g)leeks,thinlyslicedPreheattheovento350°F(177°C).Bakethe potatoes and pumpkin for 30minutes or until tender all the waythrough. Throw it in a blenderwith the coconutmilk, garlic, salt andpepper.Blenduntilsmooth.Youcanaddmorecoconutmilkorwaterifit’stoothick,andaddmoresaltifyouwantto.
Topwiththepumpkinseedsandthinlyslicedleeks.
JASMINERICEwithEdamame,BlackBeans+Salsa
SometimesIgettoocaughtupinwhatIthinkmyrecipesshouldbeandforgetthatmyeverydayeatsarenotonlytheeasiesttomake,butalsoda best. That’swhy I eat ’em everyday.Duh. So then I remindmyselfthatIdon’tneedtocomeupwithcomplicated,impressive-soundingfoodfor my blog or this cookbook; it’s more natural and honest to simplyphotographand share the recipes forwhat I eaton the reg.This is anexample,andit’ssooogoooood.Cryingwithjoy.It’sfuntoaddsteamedbeetstothisbecausethericeturnspink.
SALSA2cups(322g)roughlychoppedtomatoes¼cup(50g)finelychoppedonion
3peeled,mincedgarliccloves
2tbsp(30ml)freshlemonjuice¼cup(10g)basilleavesSaltandpepper,totaste
2cups(303g)uncookededamame4cups(644g)cookedjasminerice2cups(440g)cookedblackbeansTomakethesalsa:throwallingredientstogether,addingsaltandpepperasyoudesire.Youcouldusecilantroinsteadofbasilifyoulike.Yoursalsashouldbeprettyjuicythankstothetomatoandlemonjuices,butthisisagoodthing—it’llsoakintotherice.Mmm.
Steamtheedamamefor8minutesandthenshellallthesoybeansout.
Layerthericeinbowlsandtopoffwithsalsa,blackbeans,soybeansandalittlemoreblackpepperifyoulike.
SWEETPOTATOSLICESwithLime-SpritzedBabyGreens+Corn
I love meals like this. They come together in no time, they are veryfillingandnourishing,andthey’reprettylowinfataswell(incaseyoucare about that kinda thing).One ofmy favorite foods is the glorioussweetpotato,sothisrecipeisarealtreat.
1largesweetpotato
2tbsp(30ml)freshlemonjuice
1tspcoconutoil
SALAD1cup(151g)sweetcornkernels3cups(60g)babygreens1tbsp(15ml)freshlimejuice¼tspseasalt¼tspblackpepper1 tsp dulse flakes (optional) To prepare the sweet potato: preheat theovento350°F(177°C).Washandscrubthesweetpotatogently.Sliceitinhalflengthwise,thensliceeachhalfinto½-inch(13-mm)-thicksliceswidthwise(soyouendupwithabunchofhalf-moonshapedslices).Puttheslicesinalargebowlandtosswiththelemonjuiceandcoconutoiluntil evenly coated. Bake for 20minutes, flip all the slices over thenbakeforanother20minutes,oruntiltenderallthewaythrough(checkwithafork).
Tomake the salad: steam the cornkernelsuntil soft, about5minutes.Tossalltheingredientstogether,includingthesteamedcorn.Servewithyourbakedsweetpotatoslicesandenjoy!
CREAMYCAULIFLOWERSAUCEwithRiceNoodles
Thinkofthisashealthyandlow-fatfettuccinealfredo.I loveservingitwithbasil andchili flakes, andwhateverother freshveg Ihave in thekitchenatthetime.
2cups(180g)uncookedricenoodlesSAUCE
1smallcauliflowerhead
2tbsp(28g)misopaste2tbsp(15g)nutritionalyeast2tbsp(22g)cashewbutter1tbsp(15ml)freshlemonjuice½cup(118ml)water
Cook thenoodles according to thepackagedirections.Rinsewith coldwaterandsetaside.
Roughlychopthecauliflowerandsteamfor10minutesoruntiltender.Inablender,blendthecauliflowerwiththerestoftheingredientsuntilsmooth.Tasteandadjustaccordingly,adda littlesaltand/orpepper ifyoulike.
Tossthenoodleswiththesauceuntilevenlycoatedthenenjoy!
SAUTÉEDASPARAGUSwithMarinatedMushrooms+Almonds
Ididn’tthinkIevenlikedasparagusthatmuchuntilItastedthis.Ifyoulike vinegary flavors, then you will love this recipe. The asparagus issautéedinapplecidervinegar,andtheresultistangyanddelicious.Thethreedifferenttextures(meaty,tender,crunchy)combinedtogetherareonpointaswell.
MARINATEDMUSHROOMS2cups(118g)babyshiitakemushrooms1tspgluten-freetamari1tspfreshlemonjuice
1tspextravirginoliveoil
SAUTÉEDASPARAGUS
1bunchasparagus
1tbsp(15ml)extravirginoliveoil1tbsp(15ml)applecidervinegar
1tspmaplesyrup
1to2tsp(5to10ml)gluten-freetamari,asdesired¼tspblackpepper½tspdriedsavory
ALMONDS3tbsp(11g)almonds
1tspblacksesameseeds
Tomarinatethemushrooms:tossthemwiththetamari,lemonjuiceand
oliveoil and let themsit inabowl inawarmspot for30minutes,orbakethemgentlyat200°F(93°C)for20minutes.Ifyourovendoesn’tgothat low, justuse the lowest temperatureandkeepaneyeon the foodsinceyoumayneedtotakeitoutafewminutesearly.
Tosautétheasparagus:cutoffthetipsoftheendsandwashthestalks.Tossthestalkswiththerestoftheingredients,thenonmedium-lowheatinapan,sautéfor10minutesuntiltheasparagusbecomesdarkergreenandtender.Biteonetoseeifyoulikethem.Ifthey’restilltoocrunchyforyou,sautéforanother5minutesorso.
Topreparethealmonds:youshouldhaveleftoverjuicesinthepanthatyou sautéed the asparagus in. Mix the almonds with the pan juices,alongwith thesesameseeds. Ifall the juicescookedaway, simplymixthealmondsinalittlelemonjuiceandsalt,alongwiththesesameseeds.
Serve the asparagus, mushrooms and almonds beside each other on aplate.Suh-weet.
BAKEDEGGPLANTwithRosemarySalt,Savory+CilantroSauce
So tender and juicy! This recipe is very easy and pretty quick too. Agreat choice when you want something comforting, nourishing andfilling.Tip:thiswouldbeamazingwiththefalafelrecipe.
BAKEDEGGPLANT
1globeeggplant
2tsp(10ml)coconutoil
1tspdriedsavory
½ tsp rosemary-infused sea salt or plain sea salt 1 tbsp (15ml) freshlemonjuiceCILANTROSAUCE½cup(237ml)water1tbsp(14g)tahini½cup(20g)freshcilantro¼cup(10g)freshparsley½tspseasalt1peeledgarlicclove
1tspchunkpeeledginger
To bake the eggplant: preheat the oven to 350°F (177°C). Wash theeggplant, then cut off the top and slice it in half lengthwise.Mix thecoconutoilwiththerestoftheingredientsandrubthismixtureontothetwo eggplant halves. Bake, with their dark sides facing up, for 30minutesoruntiltenderallthewaythrough.
Tomakethecilantrosauce:blendalltheingredientsuntilsmooth.Ifyouwantitlesswatery,add1tablespoon(14g)moreoftahini,anda½cup(20g)ofcilantro.Serveeacheggplantslicedrizzledwiththesauce.
WARMINGMISOSOUPwithLeeks+Ginger
I had never tried leeks until Imade this recipe, and I now realize theerrorofmyways: I shouldhavebeeneating themfromdayone.Theyarelikeonions,butbetter.Allyouhavetodotocoaxouttheiramazingflavor is sauté them for a fewminutes until they get tender. I addedfinelychoppedgingerforsomenaturalwarmth.Thisisagreatrecipeforwinter,andifyouwanttomakeitmorefilling,servewithsomebrownriceorquinoa.
LEEKS+GINGER1tbsp(15ml)coconutoil
1tspgluten-freetamari
3tbsp(44ml)water,asneeded1tbsp(14g)chunkpeeledginger,finelychopped2cups(260g)leeks,choppedinto1”(13mm)piecesSOUP1tbsp(14g)misopaste2cups(473ml)hotwater
Toprepare the leeksandginger:heat theoil inapanonmedium-lowheat.Addthetamariand1tablespoon(15ml)ofwater.Addthegingerandleekstothepanandsautéfor10minutes,adding1to3tablespoons(15 to 44ml) ofwater if the pan gets dry, until the leeks are tender.Taste to see if you like them, and if they are still too hard, cook foranother5minutesorso.
Tomakethesoup:blendthemisowiththewateruntilsmooth.Pourintobowlsthenaddthesautéedleeksandginger.Perfection.
BAKEDYAMSwithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSauce
Idon’teattofuthatoften(infact,Ithinkthisistheonlytofurecipeinhere),butIlikeitalot.Ijustgetdistractedbyalltheprettycolorsatthefarmer’smarketandusuallyforgetaboutthepoorlilguy.ButwhenIamrunning low on fresh produce, tofu comes to the rescue and fills mytummy.Itsoaksuptheflavorsofwhateveryoucookitwith,soit’sgreatsautéedwithyummysauceslikewe’regonnadointhisrecipe.
2mediumyams
SPICYTOFU¾cup(170g)firmtofu
1tspchilipowder
½tspgroundcoffeebeans
1tspgluten-freetamari
½tspgingerpowder
1tspcoconutoil
1cup(211g)uncookedquinoaCHILIALMONDSAUCE3tbsp(34g)almondbutter3tbsp(45ml)water½tspseasalt½tspchilipowder
¼cup(10g)sunflowersproutsTobaketheyams:preheattheovento350°F (177°C).Wash and scrub the yams, then slice each one in half
lengthwise.Bake for30 to40minutes,oruntil theyare tenderall thewaythroughandbubblingaroundtheedges.Sosexy.
Toprepare thetofu:slice into2-inch(5-cm)-widepieces thenrubwiththe rest of the ingredients. Sauté in a pan onmedium-low heat for 5minutesoneachside.Ifyouhaveextraoilinthepanwhenthey’redone,youcanrubitonyouryamsbeforeeating.
Topreparethequinoa:cookaccordingtothepackagedirections.
Tomakethealmondsauce:stirtheingredientstogether,butaddjust1or2tablespoons(15to30ml)ofwatertostart.Ifit’sstilltoothick,add1tablespoon(15ml)ofwateratatimeuntilit’ssmoothandsaucy.
Serveeverythinginabowlwiththequinoaonthebottom,followedbythe yams and tofu, then garnishwith the sprouts and a drizzle of thealmondsauce.
CREAMOFCARROTSOUPwithFennelSeed,Paprika+Thyme
IalwaysforgethowmuchIlovesoup—untilImakeabowlofsoup.Thisisperfectforacold,rainyday,madewithfreshcarrotsfromthefarmer’smarketoryourowngarden.Option:switchoutthepotatoforyam.
2½cups(592ml)water2cups(303g)choppedcarrots⅓cup(51g)choppedpotatoes3peeledgarliccloves
1smallonion
1 tbsp (14 g) chunk peeled ginger 1 tsp dried thyme, plus more forgarnish1tsppaprikapowder,plusmoreforgarnish½tspfennelseeds,plusmoreforgarnish¼tspblackpepper,plusmoreforgarnish2tbsp(30ml)extravirginoliveoil(optional)
1tspseasalt
Throweverythingintoapot,excepttheoliveoilandsalt,andbringtoaboil.Reducetoasimmerandleteverythingcookinthewaterfor10to15 minutes, or until the onion is falling apart and tender and thepotatoesareatleastsoftenoughtopokethroughwithafork.
Transfer everything into a blender, adding the olive oil and salt now,andblenduntil smooth.Adjustaccording to taste,addingmore saltorotherspicesifdesired.
Pourintobowlsandgarnishwithcrackedblackpepper,moreoliveoil,fennel, paprika and thyme, andperhaps a sprig of basil or other freshgreens.Curlupwithablanketandenjoy!
CREAMYBUTTERNUTSQUASHwithSage,CranberryJam+MicroGreens
Ah,thefallharvest.HereinBritishColumbia,wegetsquashallautumnandwinter,soitsymbolizestheseasonforme.Iamkeepingitsimpleinthis recipeby justbaking the squash in theovenwith someherbsandlemon juice. Itpairsperfectlywith thesweetly tartcranberry jam,andyougetsomefresh,crispflavorfromtheradishsprouts(whichyoucangrowyourselfbyawindowanytimeofyearorpickup in thegrocerystore).
BUTTERNUTSQUASH
1mediumbutternutsquash
2tbsp(30ml)freshlemonjuice1tbsp(15ml)coconutoil1tbsp(3g)finelychoppedsageleaves
1tspdriedthyme
¼tspblackpepper½tspHimalayansalt
CRANBERRYJAM1cup(99g)cranberries⅓cup(79ml)orangejuice½tsporangezest1 tbsp (12g) coconut sugar (optional)½cup (20g) radish sproutsTopreparethebutternutsquash:preheattheovento350°F(177°C)thencutthe squash into 1-inch (2.5-cm) cubes (removing the seeds as needed)andmixwiththelemonjuice,coconutoil,herbs,pepperandsaltuntilevenlycoated.Bakefor30minutes,thenflipallthecubesoverandbake
foranother30minutes,oruntiltheyaretenderandaforkcaneasilygoallthewaythroughwhenyoupokethem.
Tomakethecranberryjam:putthecranberries,orangejuiceandorangezestintoasaucepanonmediumheatandbringthejuicetoasimmer.Reduce to low heat and continue stirring occasionally for 10 to 15minutesuntilthecranberrieshaveburstandsoftenedandthemixtureisthick and pinkish red. Take off the heat and let the jam cool for 20minutes.Ifyou’dlikeitsweeter,stirinsomecoconutsugar.
Serve the butternut squash on a plate with cranberry jam, topped offwithradishsprouts.
MYFAVEDINNERSweetPotatowithTahini,Lemon+BlackPepper
I eat this nearly every night, and it never gets old. As I continueexploringthebeautiful,colorfulworldofwholesomeeatingandliving,Ifind my palate evolving constantly. These days, I often don’t need orwantsaltoroilonmymeals.My tastebudshave learned toappreciatethe simple flavors of the actual plants, and it’s a very pleasingexperience. If youwant to add salt, go ahead, but consider using lessthannormal,andintimeyou’llbecomemoresensitive(inagoodway)to the food you’re eating.When you use high-quality ingredients, youdon’thavetodomuchto’em.ThisiswhyIadvocatebuyingorganicandlocallygrownproduce;ittastesbetter!
4largesweetpotatoes
4tbsp(56g)tahini3tbsp(44ml)freshlemonjuice¾tspblackpepper
Preheattheovento350°F(177°C).Washandscrubthesweetpotatoes,thenpokeholes in themwitha fork tohelp themventilatewhile theycook. Bake for 40 minutes, then check with a fork to see if they aretenderallthewaythrough.Ifnot,flipthemoverandbakeforanother10or15minutes.
Serveonplates:slicethemopeninthemiddle,mashthemalittlewithafork, thendrizzleon the tahini, spritzon the lemon juiceand sprinkletheblackpepper.Perfection.
WINTERMELONSOUPwithGinger,Cilantro+ShimejiMushrooms
IpickedupsomewintermelonwithoutknowingwhatitwasbecauseIlike making up recipes with new ingredients, and after some internetsearching I discovered that it is the star of a traditionalChinese soup.This is my version. Winter melon reminds me of daikon, but with amilder flavor. I lovehowtenderthemelonbecomeswhencookedlongenough;itpracticallymeltsinyourmouth.
2tbsp(29g)chunkpeeledginger1tbsp(15ml)coconutoil(optional)3cups(710ml)vegetablebroth2cups(199g)peeledwintermelon,cutinto1-inch(2.5-cm)cubes1cup(59g)brownshimejimushrooms½cup(20g)cilantro¼tspchiliflakes(optional)
Slice the ginger thinly, thenwarm it upwith the coconut oil in a potovermediumheatfor1minute(ifyou’renotusingcoconutoil,justaddthegingeralongwiththebroth).
Add the broth and melon and simmer for 20 minutes. Add themushrooms and keep simmering for another 10 minutes or until themelonistranslucentandtenderenoughtoeasilystickaforkthrough.
Garnishwithcilantroandifyoulikeitspicy,addsomechiliflakes.
RICENOODLESwithPeas,Mint,Basil+PeanutLimeSauce
Thisrecipeisrefreshingandcomfortingallatonce.AfterIphotographedit,IwasplanningonleavingitforJacktoeatlater,butonceIhadabiteI couldn’t stop (sorry, lover). Feel free to use more lime juice in thepeanutsauceifyoulike.
PEANUTLIMESAUCE2tbsp(22g)peanutbutter2tbsp(22g)almondbutter
2peeledgarliccloves
2tsp(10ml)freshlimejuice1tbsp(15ml)gluten-freetamari3tbsp(44ml)water4freshmintleaves
4freshbasilleaves
1cup(151g)peas2cups (180g)uncooked ricenoodles1 tbsp (3g) chopped freshmintleaves2tbsp(5g)choppedfreshbasilleavesTomakethesauce:blendalltheingredientstogetheruntilsmooth,addingmorewaterifyouneedto.
To prepare the peas: steam for 10minutes or until they are a vibrantgreencolor.
Topreparethenoodles:cookthenoodlesaccordingtothedirectionsonthepackage,thenrinseincoldwaterandtossinthesauce.Addthepeastothenoodlesandgarnishwiththemintandbasil.Enjoy!
RAMENNOODLESwithBabyBokChoy,FreshTurmeric+GingerBroth
Thisrecipeisgreatforkeepingawaycoldsandmakingyoufeelhappyingeneral.There’s just something special about abowlof ramennoodlesservedupwithvibrantveginasteamybroth,amIright?Mydadlovesthiswithpeanutsandmushroomsontop(he’sgotgoodtaste).Addtofuorbeansforextraumph.
1tbsp(15ml)coconutoil
2peeledgarliccloves
1tbsp(14g)chunkpeeledginger1tbsp(14g)chunkpeeledturmeric2tbsp(28g)misopaste5cups(1.2l)water2cups(180g)uncookedwholegrain,gluten-freeramennoodles
2headsbabybokchoy
2norisheets,cutintothinstrips½cup(20g)freshcilantroSeasalt,asdesired
Melt the coconut oil in a pot overmedium-low heat. Slice the garlic,ginger and turmeric thinly and add them to the pot, sautéing for 3minutes,thenaddthemisoandstiritintotheoilasbestyoucan.Addthewater andbring toboil.Add thenoodles andbok choy, lower theheat and cook everything for 5 to 8minutes or until the noodles aredoneandthebokchoyisvibrantlygreenandtender.
Serveinbowls,garnishedwiththenoriandcilantro,addingsalttotaste.Mmm.
TRICOLORQUINOAwithTahini,SteamedBeets,Carrots+Peas
This is a recipe that comes together quickly. It’s very simple and alsoquitelowinfat,sincenooilisrequiredtocooktheveggiesorquinoa.Ilovemeals like thiswhenIwantsomething lighter fordinneror lunchthatwillstillgivemybodyallitneedstothrive.
1cup(211g)uncookedtricolorquinoa2goldenbeets
4largecarrots
1cup(151g)peas3tbsp(42g)tahini¼tspseasalt¼tspblackpepper½ tsp white sesame seeds½ tsp black sesame seeds Cook the quinoaaccordingtothepackagedirections.
Peel thebeets and carrots then steam them for10minutes alongwiththepeas,oruntileverythingisvibrantlycoloredandtender.
Servethevegetablesonabedofquinoa,drizzlewithtahinithensprinklewithsalt,pepperandthesesameseeds.
SWEET+SOURBOKCHOYwithWhole-GrainMisoNoodles
Bokchoylookssexywhenyousautéit.Youcansubinanyotherleafygreenveggieifyouwant,andtrythiswithrice!
2cups(180g)uncookedwholegrain,gluten-freenoodlesMISOSAUCE1tbsp(14g)misopaste1tbsp(15ml)water1tspfreshlemonjuice1tspcoconutsugar2peeledgarliccloves
5to6sun-driedtomatoslices
SWEET+SOURBOKCHOY
6headsbokchoy
1tbsp(15ml)extravirginoliveoil1tbsp(15ml)maplesyrup1tbsp(15ml)ricevinegar1tbsp(15ml)gluten-freetamariBlackbasilleaves(optional)Topreparethemisonoodles:cookthenoodlesaccordingtothepackagedirections.
Blendthemisosauceingredients,exceptforthetomatoes,untilsmooth.Mix the sauce into the noodles along with the tomato slices and setaside.
Toprepare thesweet+sourbokchoy:washthebokchoyheads thenslice each in half, lengthwise.Heat the oil in a pan overmedium-lowheat.Addtherestoftheingredientstothepanandsautéthebokchoyfor8 to10minutes,with thecut-sidedown.After8minutes,check to
seeifthecut-sideisbrown.Ifnot,continuecookinguntiltheyare.
Serve beside the noodles and enjoy! I garnishedminewith black basilleaves.
REDKURISQUASHwith Basmati Rice + Baby Spinach Tossed in Ginger LemonDressing
Lemonygreens+bakedsquash=heaveninmymouth.
SQUASH6 cups (750 g) red kuri squash, chopped into 1-inch (2.5-cm) cubes 2tbsp(30ml)freshlemonjuice1tbsp(15ml)coconutoil(optional)¼tspHimalayansalt¼tspblackpepper2tsp(1g)driedbasil
GINGERLEMONDRESSING1tbsp(14g)chunkpeeledginger2tbsp(30ml)freshlemonjuice
1tspmaplesyrup
2tbsp(30ml)water
1tspalmondbutter
1cup(211g)uncookedbasmatirice3cups(90g)babyspinachleaves,washedTopreparethesquash:preheattheovento400°F(205°C).Tossthesquashwiththeother ingredientsandbakefor25minutesoruntiltenderandbrowningontheedges.
Tomakethedressing:blendeverything togetheruntil smooth. Ifyou’dlikeit tobesweeter,add1teaspoonofmaplesyrup.If it’s toowatery,add1teaspoonofalmondbutter.
Topreparetherice:cookaccordingtothepackagedirections.
Tossthebabyspinachleavesinthedressing,andservealongsidethericeandsquash.Oh,baby!
PEAS+GREENSPaprika-BakedYamswithSpinach+Peas
Anotherridiculouslysimpleyetdeliciousrecipe.Plantsare#winning.
BAKEDYAMS2yams1tsppaprikapowder
1tspfreshlimejuice
SALAD4cups(120g)babyspinachleaves2tbsp(30ml)freshlimejuice1tspmaplesyrup
1tspseasalt
2cups(303g)peas
1avocado
½tspblacksesameseedsTobaketheyams:preheattheovento350°F(177°C).Washandscrubtheyams.Cutinto½-inch(13-mm)cubesandtosswiththepaprikaandlimejuice.Bakefor25to30minutesoruntiltender.
Tomake the salad: toss the spinachwith lime juice,maple syrup, saltand peas. Serve with the yam, avocado and sprinkle on some sesameseeds.
WHOLEFOODPROTEINSBaked Potatoes with Golden Beets, Tahini Greens+White NavyBeans
Isuggestgettingyourtatersfromthefarmer’smarket.Potatoesareoneof the most contaminated commercially grown foods, so it’s a smartmovefortheplanetandyourownhealthtogetthemlocalandorganic.Theytastewaybetterthatwaytoo.Thisrecipeisfullofhealthyproteinsfor your body since there’s protein in all plant foods (which is whygettingenoughproteinonaplant-baseddietisanon-issue).
6redVikingpotatoes
1goldenbeet
3cups(108g)collardgreensGREENTAHINISAUCE2tbsp(28g)tahini½tspseasalt
1tspapplecidervinegar
¼cup(10g)cilantroorbasilleaves¼cup(59ml)water
2 cups (512 g) cooked white navy beans To prepare the potatoes:preheattheovento350°F(177°C).Wrapthepotatoestightlyintinfoilandbake for 40 to60minutes, oruntil a fork easily goes all thewaythroughthem.Cutintowedges.
Peelthebeetandslicethinlyonamandolinslicer.Cutthespineoutofthecollardgreens(itsoundssogruesome,butIdon’tknowhowelsetosayit),andthenslicetheleavesintoshortstrips.
Tomakethegreentahinisauce:blendalltheingredientsuntilsmooth.
Tosssomeofthesaucewiththecollardgreens.Putthegreens,potatoes,beetslicesandbeansintoabowlanddrizzleontherestofthesauce.
ONE-POTVEGGIENOODLESOUPwithMisoBroth
Perfectforarainyday…that’swhatIthink,anyway.Honestly,Iwasn’ttryingtomakethatrhyme.
4largecarrots
3cups(201g)kaleleaves
MISOBROTH6cups(1.4l)water5tbsp(70g)misopaste
1cup(116g)uncookedwholegrain,gluten-freepasta
3peeledgarliccloves
Slice the carrots into¼-inch (6-mm) pieces, and if you have big kaleleaves,tearthemupintopiecesthatarenolargerthanyourhand.
Tomake themiso broth: blend 1 cup (237ml) of thewaterwith themiso,thenmixitwiththerestofthewater.
Bringthemisobrothtoaboilthenaddthepasta,cookingfor2minutesbeforeadding thecarrotsandgarlic.After5minutes, add thekale.Assoonasyouaddthekale,turnofftheheatandtakethepotoffthestove.Enjoy!
STEAMEDASPARAGUSwithRedRice,Mushrooms,Nori+ThickTomatoSauce
Colorfulandgoodforya.
TOMATOSAUCE
2smallyams
5to6slicessun-driedtomatoes,soakedin2tbsp(30ml)water½cup(118ml)water1tbsp(14g)tahini
1tspseasalt
½cup(105g)uncookedredrice
1bunchasparagus
1cup(59g)brownshimejimushrooms
1norisheet
Tomake the sauce:peel theyamsandcut into½-inch (13-mm)slices,then steam them until soft, about 8minutes. Blend the steamed yamstogetherwith the rest of the sauce ingredients. Itwill be pretty thick.Adjust according to preference, addingmore salt or anything else youlike (garlic, miso paste, ginger, etc.) Cook the rice according to thepackage directions Steam the asparagus with the mushrooms for 10minutes,oruntiltheasparagusistenderandvibrantlygreen.Shredthenorisheet.Mixthesteamedmushroomsandthenorishredsintotherice.Platewithaspoonfulofthesaucealongsidethericeandasparagus.
ACORNSQUASHwithRomanescoBroccoli+CreamyGingerAlmondGravy
Funfactsabouttheingredientsinthisrecipe:romanescobroccolilookslike itwasdesignedbyanartistwho likesLSD(Imean that inagoodway);squashisdeliciousandreallyhealthy;andthegravywouldmakeadirtyshoetasteprettydecent(maybe).
BAKEDACORNSQUASH
1acornsquash
1tbsp(15ml)extravirginoliveoil1tbsp(15ml)freshlemonjuice¼tspblackpepper½tspHimalayansalt
ROASTEDSQUASHSEEDSSeedsfromthesquash½tspgarammasalapowder
1headromanescobroccoli
CREAMYGINGERALMONDGRAVY¼cup(45g)almondbutter1 tbsp (14g) chunkpeeledginger3 tbsp (44ml) fresh lemon juice¼cup(59ml)water½tspchilipowder
Topreparethesquash:preheattheovento350°F(177°C),thencutthesquashinto1-inch(2.5-cm)thickslices(removingtheseedsasyougo).Toss theslices inabowlwiththerestof the ingredientsuntil theyareevenlycoated.Bakefor30minutes,thenflipoverandbakeforanother
20minutesoruntiltheyarefork-tender.
Toroasttheseeds:coattheminthegarammasalapowderandbakefor15minutesat350°F(177°C).
Toprepare the romanescobroccoli: cut the florets intobite sizepiecesthensteamfor8to10minutesoruntilslightlytender.
Tomakethegravy:blendeverythinguntilsmooth.Ifitisstilltoothick,addmorewaterorlemonjuicein1tablespoon(15ml)amounts.
Servethebroccoliandsquashbesideeachother,withthegravydrizzledonthebroccoliandthesquashseedssprinkledonthesquash.
YAMFRIESFOREVERUnless I am having naked-baked yams for dinner, you can bet this isgonnabeonmyplate.SometimesIhaveboth.Alwayswithtahini.
2largeyams2largesweetpotatoes
1tspgarlicpowder
2tbsp(30ml)applecidervinegar1tbsp(2g)driedbasil½cup(20g)freshbasil¼cup(56g)tahini
Preheatyourovento375°F(191°C).Wash,scrubandthenslicetheyamsandsweetpotatoes into fries.Coatwith thegarlicpowder,applecidervinegaranddriedbasilthenbakefor30minutesoruntiltheyaretenderallthewaythrough(tryonetofindout).
Servewithfreshbasilanddrizzleintahini.Nirvana.
RAINBOWPLATEwithTahini
IwouldsayI’msorryforcoveringeverythinginthiscookbookintahini,butI’mnot.
2largeyams
2tsp(1g)driedbasil2tsp(10ml)applecidervinegar
2largeheadsbroccoli
2cups(303g)sweetcorn1largegoldenbeet2largecarrots
1smallheadpurplecabbage
3tbsp(42g)tahiniSaltandpepper(optional)
Preheattheovento350°F(177°C).Washandscrubtheyams, thencutinto½-inch(13-mm)slices.Tosswiththebasilandapplecidervinegarand bake for 30 to 40 minutes, or until they are tender all the waythrough.Bakeabitlongerifyouwantthemtobrown.
Cut thebroccoli into florets and steam for 10minutes, or until tenderand vibrantly green. Steam the corn as well, for 10 minutes, or untiltenderandvibrantlyyellow.Shredthebeet,carrotsandcabbage.
Servealltheveggiesonplates,drizzledintahini.Addsaltandpepperifdesired.
PENNEPESTOwithBasil+RoastedGrapeTomatoes
Pestoforever.Andever.
1drypint(275g)grapetomatoes2cups(232g)uncookedwholegrain,gluten-freepennePESTO2cups(48g)lightlypackedbasilleaves¼cup(59ml)water,asneeded½cup(15g)pinenuts¼tspHimalayansalt
1garlicclove
1 cup (24 g) lightly packed basil leaves Preheat the oven to 350°F(177°C).Cutall the tomatoes inhalfandbake for15to20minutesoruntiltheyarebubblingandslightlywrinkled.
Cookthepastaaccordingtothepackagedirections.
Tomakethepesto:blendalltheingredients,exceptthewater,untilyoureach the desired consistency. Addwater as needed (some people likereallysmoothpesto,Ilikeitkindachunky).Addmoresaltifyouwant.
Tossthepestowiththepenneandtheremainingcupofbasilandservewiththeroastedtomatoes.
JAPANESESWEETPOTATOESwithBroccoli,Carrot-TurmericSauce+PumpkinSeeds
Thisvarietyofsweetpotatoissuchatreat;theyremindmeofchestnuts(which I love). And lately I have been craving broccoli hard, so thiscomboiscurrentlyunbeatable.
2largeJapanesesweetpotatoes
2largeheadsbroccoli
CARROT-TURMERICSAUCE
2mediumcarrots
2tsp(5g)turmericpowder¼tspHimalayansalt3tbsp(34g)cashewbutter¼cup(59ml)water
2tbsp(10g)pumpkinseeds
Preheattheovento350°F(177°C).Washandscrubthesweetpotatoes,then slice into ½-inch (13-mm)-thick slices and bake for 30 to 40minutes, or until they are tender all the way through and lightlybrowningonthebottoms.
Breakthebroccoliintosmallerfloretsandsteamfor10minutesoruntilvibrantlygreenandslightlytender.
To make the carrot-turmeric sauce: blend everything together untilsmooth, addingmore salt or turmeric if you like. If it’s too thick, addmorecashewbutterandwater.If it’stoothin,addmorecashewbutter
andcarrot.
Servethecookedveggieswiththesauceandsprinkleonsomepumpkinseeds.Yum.
SPICYBROWNRICEwithRedKidneyBeans+MashedAvocado
Riceandbeans,baby.Theygo sowell together thatwhen Imake thisrecipeIalmostfeellikethethirdwheel.
1tspturmericpowder1tsppaprikapowder1tspcuminpowder1tspgarlicpowder1tspseasalt
1tspapplecidervinegar
2cups(322g)cookedbrownrice1avocado
1tspfreshlimejuice
2 cups (512 g) cooked red kidney beans Black pepper, to taste Freshcilantro(optional)Chiliflakes(optional)Tossthespices,saltandapplecidervinegarwiththerice.Mashtheavocadowithaforkandmixinthelimejuice.
Serve the beans, rice and mashed avocado together on plates andsprinklewithalittleblackpepperifyouwant.Thisisreallygoodwithfreshcilantroandchiliflakes.
COUSCOUSwithRoastedTomatoes,Yam+GaiChoy
Iwillnevergetoverroastedtomatoes.Theyarethelife-essenceofpizza.
2largeyams
10smalltomatoes
Blackpepper,totaste1 cup (211 g) uncooked gluten-free couscous (or another gluten-freegrain)4cups(268g)gaichoy3tbsp(42g)tahini3tbsp(44ml)freshlemonjuice½tspseasalt
Preheat theoven to350°F (177°C).Peel theyamsandcut into½-inch(13-mm) cubes. Bake for 30minutes (flipping them halfway), or untiltheyaretenderallthewaythrough.
Sliceallthetomatoesinhalf,sprinklewithsomepepperandbakefor30minutes,oruntiltheyarejuicyandbubblingalittle.
Cook the couscous according to the package directions. Steam the gaichoyfor10minutesoruntilvibrantlygreenandtender(Iliketoleavesomeofitraw).
Mixtogethertheyamsandthecouscous.
Layoutabedofgaichoy,thenpileonsomecouscousandyammixture,andfinallydecoratewithtomatoes.Drizzlewithtahiniandlemonjuiceandsprinkleonsomesalt.
BLACKBEANNOODLESwithYams,Asparagus,SautéedMushrooms+PeanutSauce
Thismykindofcomfortfood.Blackbeannoodlesmightbetrickytofindin your area, so if you have no luck, just use your fave whole grainpasta,sobanoodlesorrice.
2mediumyams
3cups(402g)asparagus2cups(180g)uncookedblackbeannoodlesSAUTÉEDMUSHROOMS3½oz(100g)bunapimushrooms2tsp(10ml)gluten-freetamari2tsp(10ml)coconutoil1tbsp(15ml)water2tsp(10ml)applecidervinegar½tsppaprikapowder½tspturmericpowder
PEANUTSAUCE¼cup(45g)peanutbutter1tbsp(14g)miso1tbsp(15ml)freshlimejuice1peeledgarlicclove
1tspchunkpeeledginger
2tsp(9ml)water¼tspchiliflakes(optional)Cilantrosprigs(optional)
Wash the veggies. Peel the yams and then chop into½-inch (13-mm)cubes.Steamfor8 to10minutesoruntil tenderandvibrantlyorange.Steam the asparagus for 5 to 7minutes or until tender and vibrantlygreen.Cookthenoodlesaccordingtopackageinstructions.
To sauté the ’shrooms: in a pan over medium-low heat, add all theingredients for the sautéedmushrooms and sautéuntil themushroomsare tender, about 10 minutes. If the pan becomes too dry, add morewaterin1teaspoonamountsasneeded.
Tossthenoodles,yam,asparagusandmushroomstogether.
To make the peanut sauce: blend everything, except the chili andcilantro,untilsmooth.Garnishwithchiliandcilantroifyouwant.
Drizzlethesauceoveryournoodlesandveg.Eatit.
BUTTERNUTSQUASHSOUPwithCinnamon,Coriander+CarawaySeeds
Ridiculouslygood.Youmightthinkcinnamoninsoupsoundsweird,buttryityourself.You’llsee…you’llallsee.
SOUP3cups(615g)butternutsquash,cutinto½-inch(13-mm)cubes3cups(710ml)coconutmilk
1tspseasalt
½tspcarawayseeds¼tspcinnamonpowder½tspcorianderseeds
GARNISH
4basilsprigs
⅛tspchiliflakes
Steamthebutternutsquashuntil tender,about15minutes.Blenditupwiththerestofthesoupingredientsuntilsmooth.Ifyouwantmoresalt,addsome.Ifthesoupistoothick,addmorecoconutmilk.Servewithbasilleavesandchiliflakes.
OIL-FREEBAKEDPOTATOFRIESwithThyme+Garlic
Eatasmanyasyouwant:potatoesareasuperfood.Trytogetorganictaters;otherwise,theyareoneofthemostpesticide-contaminatedfoods.
6largerussetpotatoes1tspseasalt
1tspblackpepper
3 tbsp (9 g) fresh thyme leaves 2 tsp (5 g) garlic powder Preheat theovento375°F(191°C).Washandscrubthepotatoes(peelthemifthey’renotorganic).Slice’emintofriesandarrangeonaparchmentpaper-linedbakingpan (youmightneedmore thanonepan).Sprinkleon the salt,pepper,thymeandgarlic.Bakefor30minutesoruntiltheystartgettingbrownandcrispy.Checkonebytastingit,andbake10minuteslongerifyouwant.
FREEDOMFALAFELwithLemonPepperSpinachSalad
Hearty, filling, flavorful and so good for you! These are packed withprotein and FREE—Oh, I get the recipe’s name now—from all the stuffyourbodydoesn’twantorneedsoyoucanenjoythem,gethealthyandkeeplivingwell.
FALAFEL1cup(126g)uncookedwhitefavabeans,soaked24hoursinwaterthenrinsed1cup(151g)choppedonion
3peeledgarliccloves
½tspcorianderpowder½tspcuminpowder¼tspseasalt¼tspblackpepper1cup(40g)freshcilantro1cup(40g)freshparsley2tbsp(30ml)extravirginoliveoil2tbsp(28g)tahini1tbsp(10g)whitesesameseedsSALAD3cups(90g)babyspinach1cup(40g)freshparsley1cup(40g)freshcilantro2tbsp(30ml)freshlemonjuice¼tspblackpepper
Tomake the falafel: preheat theoven to350°F (177°C).Throwall thefalafel ingredients, except for the sesame seeds, inyour foodprocessorand process until it is evenly combined and like a thick, grainy paste.Formintoballs,rollinthesesameseedsandbakefor30minutesoruntiltheyarebrownandslightlycrispyontheoutside.
Tomakethesalad:tossthespinach,parsleyandcilantrowiththelemonjuiceandblackpepper.Makeabedofthisinabowl,thenaddonyourfalafelandenjoy!
PEARLCOUSCOUSwith Steamed Asparagus, Sun-Dried Tomato Sauce, Basil + MintLeaves
Thiskindofcouscousismyalltimefave.It’slikelittleballsofpasta…andwhenispastaeverabadthing?
1 cup (116g)uncookedgluten-freepearl couscous (or another gluten-freegrain)2cups(269g)asparagus
1yellowbeet
SUN-DRIEDTOMATOSAUCE½cup(83g)sun-driedtomatoes1½cups(355ml)water2tbsp(28g)tahini½tspsalt¼tspblackpepper½tspcinnamonpowder½tsppaprikapowder½tspdriedoregano
2 tbsp (5 g) freshmint leaves2 tbsp (5 g) freshbasil leavesCook thecouscous according to the package directions. Steam the asparagus for10minutes or until its tender and vibrantly green. Peel thebeet, sliceinto ½-inch (13-mm) pieces and steam for 10 to 12 minutes or untiltender.
Tomakethesauce:soakthetomatoesinthewaterfor30to60minutes.Blend everything, including the water the tomatoes were soaking in,untilsmooth. If it’s toothick,addmorewaterorsomemylk. If it’s toothin,addmoretahiniandsun-driedtomatoes.
Mixthesaucewiththecookedcouscous,addingasmuchoraslittleas
you like (I personallyprefernot a lot of sauce), thengarnishwith theveggies,basilandmint.
> NOTE: If the sun-dried tomatoes you use already have salt added,there’snoneedtoaddsalttothesauce(unlessyouwantto).
FULLYLOADEDYAMSwith Black Beans, Sesame Miso Gravy, Green Onions + PurpleCabbage
Beeessssst.
2largeyams
TAHINIMISOGRAVY⅓cup(79ml)water3 tbsp (42g) tahini2 tbsp (30ml)applecidervinegar1heaping tbsp(14g)misopaste1tspmaplesyrup1peeledgarlicclove
1tspchunkpeeledginger
2cups(344g)cookedblackbeans⅓cup(17g)choppedgreenonions⅓ cup (114 g) chopped purple cabbage Preheat the oven to 350°F(177°C).Washandscrubtheyamsthenslicetheminhalflengthwiseandbake with the cut-side down for 45 to 60 minutes, or until they arebubblingandtenderallthewaythrough(testwithafork).Mashalittlespaceintoeachofthemsoyouhaveaplacetoputthetoppings.
Tomakethegravy:blendalltheingredientsuntilsmooth.Ifit’stoothin,addmoretahini.Ifit’stoothick,addmorewaterorapplecidervinegar.
Top off yams with the beans, green onions and cabbage, then drizzlewiththegravy.Nom.
UDONNOODLEBOWLwithMisoGingerSauce,Edamame+GreenOnions
Udonnoodlesareslightlythickerthanothers,andtheyhaveasatisfyingchewy texture. When I stayed with my partner in a snowy mountaintown last winter, we ate something similar to this every night andalwayswantedmore.
2½cups(230g)uncookedwholegrain,gluten-freeudonnoodles2cups(200g)uncookededamame1tbsp(14g)chunkpeeledginger
1largecarrot
½cup(118ml)water,asneeded
1tspmaplesyrup
2tbsp(28g)misopaste¾cup(37g)choppedgreenonions¼tspblackpepper(optional)
Cookthenoodlesaccordingtothepackagedirections,butdrainthemacoupleminutesbeforethedirectionssay,andthenrinsewithcoldwater.Steamtheedamamefor8minutes,thenshellallthesoybeansout.Gratetheginger.Peelandslice thecarrot intothinstrips(likenoodles)onamandolinslicerorbyhand.
Inafryingpanovermedium-highheat,add¼cup(59ml)ofthewaterand all the ginger, maple syrup and miso. When the water startssteaming and bubbling slightly, stir themiso around until it combineswiththewater.Ifyouwanttoaddmorewater,goahead.Lowertheheatand add the noodles and carrot strips. Stir everything together so it’sevenlycoatedinthemisosauce.Takeofftheheatandaddthesoybeansandgreenonions.
Serveinbowlswithalittleblackpepperontop,ifyoulike.
CHANAMASALAQuickChickpeaCurrywithRice
Notexactlymadetraditionally,butI’mimpatientandoftenlazy,sothisiswhatIdowhenIgetthatchanamasalacraving(whichiseveryday).
3peeledgarliccloves
1 tbsp (14 g) chunk peeled ginger ⅓ cup (79 ml) water, or more asneeded 3 tbsp (44 ml) fresh lemon juice 2 tsp (5 g) garam masalapowder1(15-oz[425-g])canchickpeas1(8-oz[227-g])cantomatosauce3cups(483g)cookedbrownrice¼cup(12g)basilleaves
Finely chop the garlic and ginger. In a frying pan over medium-highheat,add¼cup(59ml)ofthewaterandallthelemonjuiceandheatuntiltheybegintosteamandlightlybubble.Addthechoppedgarlicandgingerandsautéfor3minutes,addingmorewaterin1tablespoon(15ml)amountsasneededformoistureifthepanstartsgettingdry.Throwon the garam masala powder and add more water if needed, stirringeverything together.Nextadd thechickpeasand the tomato sauceandstirgently for10 to15minutesonmedium-lowheatuntil themixturehasthickenedup.
Servewithriceandgarnishwithbasil.
EGGPLANTOREGANOSTEAKSwithLemonyBroccolini+SpicyChickpeas
Whenyouaddalittleoiltoeggplantandbakeit,theresultisaflavorfulmelt-in-your-mouth experience. Protein-rich chickpeas and tangybroccolini(akababybroccoli)balanceoutthisdish.
EGGPLANTSTEAKS
1largeeggplant
2to4tbsp(30to59ml)extravirginoliveoil2tbsp(1g)driedoregano¼tspseasalt
LEMONYBROCCOLINI¼cup(59ml)freshlemonjuice1tbsp(15ml)maplesyrup1tbsp(15ml)gluten-freetamariWater,ifneeded3cups(689g)broccoliniSPICYCHICKPEAS2cups(328g)cookedchickpeas¼tsppaprikapowder¾tspcuminpowder½tspgingerpowder¼tspblackpepper½tspturmericpowder¼tspcinnamonpowder½tspdriedoregano1to2tsp(5to9ml)freshlemonjuice,asdesiredTomaketheeggplantsteaks:preheattheovento350°F(177°C).Washtheeggplantandsliceitinto ¾-inch (19-mm)-thick disks. Rub each disk thoroughly with oil,usingasmuchasyouneed.Tosswithoreganoandsaltandbakefor30minutesoruntiltenderallthewaythrough(testwithafork).
Tomakethelemonybroccolini:putalltheingredientsintoafryingpanovermedium-highheatuntiltheliquidsaresteaming.Coverandsteamfor8to10minutesoruntilthebroccoliniisvibrantlygreenandslightlytender.Checkon thepanperiodically tomakesure the liquidshaven’ttotallyevaporated;iftheydogetlow,add1tablespoon(15ml)ofwateratatimeasneeded.
Tomakethespicychickpeas:simplytoss thechickpeaswiththespicesandlemonjuiceandadjustaccordingtopreference.
Serveeverythingonplatesandenjoy.
RESOURCES
INGREDIENTSGrabasmuchfreshproducefromyourlocalfarmer’smarketasyoucan.It’sgonnatastethebest.Askthevendorsiftheyhaveanyuglyproduce
they will sell for cheaper—also called “culled” produce—and whenthere’s a good deal (e.g., beets for a buck a pound), load up and getcreativewithbeetsthatweek.Tosavemoneybutstilleatorganic,checkout theEnvironmentalWorkingGroup’sDirtyDozenandCleanFifteenlists every year (just Google it); they tell you the most and leastpesticide-contaminated foods. Buy theworst ones organic (like apples)andbuytheleastcontaminatedonesnon-organic(likeavocados).It’stheperfect-ishhappymedium.
Thenutsyoubuy shouldbe raw,unsaltedandorganic ifpossible.Get’em from Prana if you’re in Canada (hey, neighbor) by ordering fromtheir site: boutiqueprana.com. If you’re in the U.S., try nuts.com.Otherwisegetnutsfromyourlocalhealthfoodstore,thoughtheymightnotbeasfresh.
Let’stalkoil.Thebestextravirginoliveoilisorganic,soldindarkglassbottles and slightly cloudy with a few pieces of olive fragments stillfloating around in it. Buy this stuff if you can. Otherwise use organicoliveoil formycookedrecipesbecauselower-qualityextravirginoliveoildoesn’tdowellwhenheated.
Alternatively,use lemonjuiceorwater insteadofoil inallmyrecipes.Coconutoilshouldberaw,organicandunrefined.Butifyoudespisethetasteofcoconut(Idon’tunderstandyoupeople),gofortherefinedkind.
Someofyoumightbelookingthroughtherecipesandasking:whatthefrick is tamari (which begs a second question: why are you saying“frick”)?Iknowitsoundsstrange,butit’sbasicallyjustabetterversionofsoysauce.Ithasadeeper,moresavoryflavor,plusit’swheat-freeandlowerinsalt.Ifyoudon’tdosoy,trythisamazingthingcalledcoconutaminos. It’s also like soy sauce, but it comes from coconut,making itsoy-free and gluten-free, and tastes SOGOOD. Iwould list it in everyrecipe,butit’salittleexpensiveandevenweirder-soundingthantamari.
I list a lot of whole-grain, gluten-free noodles, but I know in someregions thesemight be tricky to find. Look online and see if you canorder them,or justuse ricenoodles, sobanoodlesoryour favegluten-
freegraininstead.
BeansshouldbeorganicandPLEASElookat the ingredients list ifyouarebuyingthemcanned—theyputweirdsh#tintheresometimes.Theonly ingredients should be beans,water and salt.A brand calledEdenOrganicuseskombuseaweedinsteadofsalt,sotheyarethecoolest, inmy opinion. I usually use Eden Organic canned beans in my recipesbecause I am a lazy person, but I admit: cooking them yourself isprobablyworthit;itjusttakesabitoftime.
Apple cider vinegar should be unpasteurized (aka raw) and preferablyorganic.Bragg’sisthebrandtobuyinthegrocerystore,unlessyouseesomeatthefarmer’smarket.
Miso paste should be non-GMO, organic and unpasteurized as well. Iknowthereareseveraldifferentvarietiesofmiso,buthonestlyIamnotparticular.Useyourfave.
BOOKSTheChinaStudybyDr.ColinCampbellBreakingtheFoodSeductionbyDr.NealBarnardEattoLivebyDr.JoelFuhrmanTheStarchSolutionbyDr.McDougall Prevent and Reverse Heart Disease by Dr. Caldwell EsselstynDietforaNewAmericabyJohnRobbinsMadCowboybyHowardLymanInDefenseofFoodbyMichaelPollanEatingAnimalsbyJonathanSafranFoerDOCUMENTARIES
ForksOverKnives
Cowspiracy
Earthlings
FoodMatters
Fat,SickandNearlyDead
BLOGSThisRawsomeVeganLife(yourstruly)SweetlyRaw
TalesofaKitchen
Happy.Healthy.Life.
VeganYackAttack
Keepin’ItKind
PostPunkKitchen
VeganSidekick
TheDreamyLeaf
FaringWell
Earthsprout
TheSimpleVeganista
TheFirstMess
VeganRicha
CoconutandBerries
ChoosingRaw
FettleVegan
VeganMiam
ACKNOWLEDGMENTSThanks to Page Street for making this third book happen! Will andMarissa, you’re great. Thanks, mum and Jack, for being my handmodels.Thanks,mumanddad,forjustbeing.Thankstoallfriendsandfamilywhotriedthesecreationsandgavemefeedback,andtheamazingvolunteerswhotestedoutmyrecipes intheirownkitchensaroundtheworldandhelpedmakethemyummier.Thankstothepeepswhohelpedme narrow food photo options down to one (or two… UGHWHICHONE!?) Thanks SO MUCH to everyone who reads my blog or hassupportedmeinanywayalongthisjourney;Iactuallyloveyou.Finally,thankstoJackforbasicallyeatingeverythinginhereandmakingmethehappiestI’veeverbeen.X
INDEXTheindexthatappearedintheprintversionofthistitledoesnotmatchthe pages in your eBook. Please use the search function on youreReadingdevicetosearchfortermsof interest.Foryourreference, thetermsthatappearintheprintindexarelistedbelow.
AAcornSquashwithRomanescoBroccoli+CreamyGingerAlmondGravyalmondsAlmondThymePâté,withBeetRavioli+BasilChiliAlmondSauceCreamyGingerAlmondGravyGingerAlmondSauceforILoveYuChoy(SteamedGreenswithBrownRice,Beets,BlackBeans)ArugulaLeaveswithGoldenBeet,KiwiRadish+OrangeJuiceDressingasianflavorsILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauceJapaneseSweetPotatoeswithBroccoli,Carrot-TumericSauce+PumpkinSeedsPhoBowlwithBasil,Mint,ChivesBokChoy+LeeksRamenNoodleswithBabyBokChoyFreshTurmeric+GingerBrothRiceNoodleswithPeas,Mint,Basil+PeanutLimeSauceSomTamGreenPapayaSaladSpicyNoodleBowlwithBeet,CarrotZucchini+SweetTamarindSauceSushi:MakiRollswithAvocadoCarrot,BellPepper+CauliflowerRiceSweet+SourBokChoywithWhole-GrainMisoNoodlesUdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnionsWinterMelonSoupwithGinger,Cilantro+ShimejiMushroomsasparagusBlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSaucePearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeavesSautéedAsparaguswithMarinatedMushrooms+AlmondsSteamedAsparaguswithRedRice,Mushrooms,Nori+ThickTomatoSauceavocadoAvocado+SpinachFilling,forOnionCornBreadSandwichGardenBurritoswithSpicyMushroomNutMeat,Guacamole+Broccolini
Avocado+SpinachFilling,forOnionCornBreadSandwichGardenBurritoswithSpicyMushroomNutMeat,Guacamole+BroccoliniGuacamole,inGardenBurritoswithSpicyMushroomNutMeatShavedFennelwithGrapefruit,Avocado+RadishesSpicyBrownRicewithKidneyBeans+MashedAvocadoAvocado+SpinachFilling,forOnionCornBreadSandwich
B
BakedAcornSquash,withRomanescoBroccoli+CreamyGingerAlmondGravyBakedEggplantwithRosemarySalt,Savory+CilantroSauceBakedYamswithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSaucebasilBasilOil,forKingOysterMushroomsBasilSauce,forGarlic-MarinatedMorelMushroomsTheGreenBowl:SteamedBroccoli,GreenLentils,BakedZucchini+BasilPestoMango+CoconutSaladwithFreshBasilPhoBowlwithBasil,Mint,Chives,BokChoy+LeeksRiceNoodleswithPeas,Mint,Basil+PeanutLimeSauceBasilOil,forKingOysterMushrooms
BasilSauce,forGarlic-MarinatedMorelMushroombeansblackBlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSauceFullyLoadedYamswithBlackBeans,SesameMisoGravy,GreenOnions+PurpleCabbageILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauceJasmineRicewithEdamame,BlackBeans+SalsaredkidneySpicyBrownRicewithKidneyBeans+MashedAvocadowhitenavyWholeFoodProteins:BakedPotatoeswithGoldenBeets,TahiniGreens+WhiteNavyBeansBeetRavioliwithAlmondThymePâté+BasilbeetsBeetRavioliwithAlmondThymePâté+BasilgoldenILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauceKohlrabi+BeetSaladwithGreenTahiniSauceTricolorQuinoawithTahini,SteamedBeets,Carrots+PeasWholeFoodProteins:BakedPotatoeswithGoldenBeets,
TahiniSauceTricolorQuinoawithTahini,SteamedBeets,Carrots+PeasWholeFoodProteins:BakedPotatoeswithGoldenBeets,TahiniGreens+WhiteNavyBeansbellpepper
BlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSauceblogsbokchoyRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBrothSweet+SourBokChoywithWhole-GrainMisoNoodlesbooks
breadOnionCornBread,forSandwichwithAvocado+SpinachFillingbroccoliAcornSquashwithRomanescoBroccoli+CreamyGingerAlmondGravyBroccoliPestowithSwissChard,SlicedAsparagus,Radish,Beets+SunflowerSeedsJapaneseSweetPotatoeswithBroccoli,Carrot-TumericSauce+PumpkinSeedsBroccoliPestowithSwissChardSlicedAsparagus,Radish,Beets+SunflowerSeedsbroccoliniEggplantOreganoSteakswithLemonyBroccolini+SpicyChickpeasGardenBurritoswithSpicyMushroomNutMeat,Guacamole+Broccolinibuckwheat.seealsosobanoodlesBuckwheatOnionCrust,forSweetCornQuicheButternutSquashSoupwithCinnamonCoriander+CarawaySeeds
C
cabbageFullyLoadedYamswithBlackBeansSesameMisoGravy,GreenOnions+PurpleCabbageGetYourGreenzLeafySaladwithGreenOnions,ZucchiniStrips,PurpleCabbage+TangyTahiniDressingPsychedelicSalad:ShreddedCarrots,RedCabbage+BeetswithLemonSesameDressingpurplered
Carrot-CauliflowerFilling,forStuffedTomatoesCarrotDaikonSaladwithLemonJuice+BasilCarrot,Pineapple,+CoconutSauce,forKaleSaladCarrot-TumericSauce,forJapaneseSweetPotatoeswith
KaleSaladCarrot-TumericSauce,forJapaneseSweetPotatoeswithBroccolicarrotsCarrotDaikonSaladwithLemonJuice+BasilCarrot-TumericSauce,forJapaneseSweetPotatoeswithBroccoliCreamofCarrotSoupwithFennelSeed,Paprika+ThymeKaleSaladwithCarrot,Pineapple+CoconutSauceTricolorQuinoawithTahini,SteamedBeets,Carrots+PeascauliflowerCarrot-CauliflowerFilling,forStuffedTomatoesCauliflowerRice,inMakiRollsCreamyCauliflowerSaucewithRiceNoodlesStuffedTomatoeswithCarrot-CauliflowerFillingSushi:MakiRollswithAvocado,Carrot,BellPepper+CauliflowerRiceCauliflowerRice,inmakirolls
ChanaMasalaQuickChickpeaCurrywithRicecheesesubstitutesBrazilNutCheeze,forLasagnaZucchiniNoodleswithHeirloomTomato,SweetCornCreamyCauliflowerSaucewithRiceNoodlesHerbCheeze(withEpicPortobelloYamBurgers+ShreddedVeg)Mac+Cheeze:TheHealthyWay
chickpeasChanaMasalaQuickChickpeaCurrywithRiceSpicyChickpeas,withEggplantOreganoSteakswithLemonyBroccoliniChiliAlmondSauce,forBakedYamswithQuinoa,Sprouts,SpicyTofuChimichurri,forSweetCorn,BabyTomato+ChimichurriMixUP
cilantroCilantroSauce,forBakedEggplantwithRosemarySaltRadishGreenswithCilantro,Lemon,SnapPeas+AvocadoWinterMelonSoupwithGinger,Cilantro+ShimejiMushroomscoconutKaleSaladwithCarrot,Pineapple+CoconutSauceMango+CoconutSaladwithFreshBasil
coconutmilkYammySoupwithGinger,Fennel+CoconutMilkcookedfoods
cornRawTacoswithSweetCorn,KiwiCumin-MarinatedTomatoes+PeaShootsSweetCorn,BabyTomato+ChimichurriMixUpSweetCornQuichewithBuckwheatOnionCrust+CherryTomatoescouscous
couscousCouscouswithRoastedTomatoesYam+GaiChoyPearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeavesCouscouswithRoastedTomatoes,Yam+GaiChoyCranberryJam(withCreamyButternutSquashwithSage)CreamofCarrotSoupwithFennelSeed,Paprika+ThymeCreamyButternutSquashwithSage,CranberryJam+MicroGreensCreamyCauliflowerSaucewithRiceNoodlesCreamyGingerAlmondGravy,forAcornSquashwithRomanescuBroccoliCreamyMisoSoupwithBabyShitakeMushrooms+SeaVegetablesCreamyPurpleDressing,forMassagedGreenSaladcucumberMassagedGreenSaladwithCreamyPurpleDressing+CucumbercurrydishesChanaMasalaQuickChickpeaCurrywithRiceGreenCoconutCurrywithMarinated’Shrooms,Broccoli+Tomato
D
daikonCarrotDaikonSaladwithLemonJuice+BasilDippingSauce,forSummerRollswithShreddedVeg,Avocado,Basil,Mintdocumentaries
dressingCreamyPurpleDressing,forMassagedGreenSaladGingerLemonDressing,forRedKuriSquashwithBasmatiRice+BabySpinachGreenTahiniSauce,forKohlrabi+BeetSaladLemonSesameDressing,forPsychedelicSaladwithShreddedCarrots,RedCabbage+BeetsLemonyGingerDressing,forFarmer’sMarketBountySaladOrangeJuiceDressing,forArugulaLeaveswithGoldenBeet,Kiwi,RadishSprirulinaDressing,forRadicchioSaladTangyTahiniDressing,forGetYourGreenzSaladThickParsleyDressing,forLettuceSorrel,PeaGreens,FavaBeans,Tomatoes,ShreddedVeg
Eeatingplants
eatingplantsedamameUdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnionseggplantBakedEggplantwithRosemarySalt,Savory+CilantroSauceEggplantOreganoSteakswithLemonyBroccolini+SpicyChickpeasEggplantOreganoSteakswithLemonyBroccolini+SpicyChickpeasEpicPortobelloYamBurgerswithParsley,HerbCheeze+ShreddedVeg
F
falafelFreedomFalafelwithLemonPepperSpinachSaladFarmer’sMarketBounty:MixedGreenswithGarlicShoots,BabyTomatoesGreenOnions,GoldenBeets+LemonyGingerDressingfavabeansFreedomFalafelwithLemonPepperSpinachSaladgreens
fennelShavedFennelwithGrapefruit,Avocado+RadishesYammySoupwithGinger,Fennel+CoconutMilkFreedomFalafelwithLemonPepperSpinachSaladFullyLoadedYamswithBlackBeans,SesameMisoGravy,GreenOnions+PurpleCabbage
G
GardenBurritoswithSpicyMushroomNutMeat,Guacamole+BroccolinigarlicGarlic-MarinatedMorelMushroomswithHeirloomTomato,BasilSauce,Radish+DillgarlicshootsZucchiniNoodleswithGarlicKalePesto+HempSeedsGarlicKalePesto(withZucchiniNoodles+HempSeeds)Garlic-MarinatedMorelMushroomswithHeirloomTomato,BasilSauce,Radish+DillGetYourGreenzLeafySaladwithGreenOnions,ZucchiniStrips,PurpleCabbage+TangyTahiniDressinggingerCreamyGingerAlmondGravy,forAcornSquashwithRomanescuBroccoliGingerAlmondSauceforILoveYuChoy(SteamedGreens
BroccoliGingerAlmondSauceforILoveYuChoy(SteamedGreenswithBrownRice,Beets,BlackBeans)GingerLemonDressing,forRedKuriSquashwithBasmatiRice+BabySpinachRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBrothYammySoupwithGinger,Fennel+CoconutMilkgrapefruitShavedFennelwithGrapefruit,Avocado+RadishesgravySesameMisoGravyTahiniMisoGravy
TheGreenBowl:SteamedBroccoli,GreenLentils,BakedZucchini+BasilPestoGreenCoconutCurrywithMarinated’Shrooms,Broccoli+TomatogreenonionsGreenTahiniSauce,forKohlrabi+BeetSaladGuacamole,inGardenBurritos
H
HerbCheese,withEpicPortobelloYamBurgers
I
ILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauceingredientsItalianflavorsCreamyCauliflowerSaucewithRiceNoodlesLasagnaZucchiniNoodles,HeirloomTomato,SweetCorn+BrazilNutCheezePennePestowithBasil+RoastedGrapeTomatoesRawsomePizza:VeggieCrustwithAvocado,Tomato,Spinach,Basil+Onion
J
JapaneseSweetPotatoeswithBroccoliCarrot-TumericSauce+PumpkinSeedsJasmineRicewithEdamame,BlackBeans+Salsa
K
kale
kaleKaleSaladwithCarrot,Pineapple+CoconutSauceZucchiniNoodleswithGarlicKalePesto+HempSeedsKaleSaladwithCarrot,Pineapple+CoconutSauceKingOysterMushroomslayeredwithHeirloomTomato,Basil+Avocadokiwi
Kohlrabi+BeetSaladwithGreenTahiniSauce
L
LasagnaZucchiniNoodles,HeirloomTomato,SweetCorn+BrazilNutCheezeLatinflavorsChimuchurriGardenBurritoswithSpicyMushroomNutMeat,Guacamole+BroccoliniJasmineRicewithEdamame,BlackBeans+SalsaRawTacoswithSweetCorn,Kiwi,Cumin-MarinatedTomatoes+PeaShootsSweetCorn,BabyTomato+ChimichurriMixUpleeks
Leeks+Ginger,forWarmingMisoSoupLeeks+Ginger,forWarmingMisoSouplemonGingerLemonDressing,forRedKuriSquashwithBasmatiRice+BabySpinachLemonSesameDressing,forPsychedelicSaladwithShreddedCarrots,RedCabbage+BeetsLemonyBroccolini,withEggplantOreganoSteaks+SpicyChickpeasLemonPepperSpinachSalad,withFreedomFalafelLemonyBroccolini,withEggplantOreganoSteaks+SpicyChickpeaslentils,green
Lettuce,Sorrel,PeaGreens,FavaBeans,Tomatoes,ShreddedVeg+ThickParsleyDressingMMac+Cheeze:TheHealthyWayMango+CoconutSaladwithFreshBasilMapleMisoGlaze,forSobaNoodleswithAvocado,CarrotRibbons+ShreddedSpinachMarinatedEnokiMushrooms,withNoriWraps,PurpleCabbage+GreensMarinatedMushrooms,withCreamyMisoSoupMassagedGreenSaladwithCreamyPurpleDressing+CucumbermeatsubstitutesAlmondThymePâté,withBeetRavioli+BasilGardenBurritoswith
CucumbermeatsubstitutesAlmondThymePâté,withBeetRavioli+BasilGardenBurritoswithSpicyMushroomNutMeat,Guacamole+BroccoliniSpicyMushroomNutMeat,ingardenburritosMiddleEasternflavorsFreedomFalafelwithLemonPepperSpinachSaladmintPearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeavesPhoBowlwithBasil,Mint,Chives,BokChoy+LeeksRiceNoodleswithPeas,Mint,Basil+PeanutLimeSaucemisoCreamyMisoSoupwithBabyShitakeMushrooms+SeaVegetablesMapleMisoGlaze,forSobaNoodleswithAvocado,CarrotRibbons+ShreddedSpinachMisoBroth,forOne-PotVeggieNoodleSoupOne-PotVeggieNoodleSoupwithMisoBrothSesameMisoGravySweet+SourBokChoywithWhole-GrainMisoNoodlesTahiniMisoGravyUdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnionsWarmingMisoSoupwithLeeks+Ginger
MisoBroth,forOne-PotVeggieNoodleSoupmushroomsbunapienokiEpicPortobelloYamBurgerswithParsley,HerbCheeze+ShreddedVegGarlic-MarinatedMorelMushroomswithHeirloomTomato,BasilSauce,Radish+DillGreenCoconutCurrywithMarinated’Shrooms,Broccoli+TomatoKingOysterMushroomslayeredwithHeirloomTomato,Basil+AvocadoMarinatedEnokiMushrooms,withNoriWrapsmorelportobelloSautéedAsparaguswithMarinatedMushrooms+AlmondsshimejishitakeWinterMelonSoupwithGinger,Cilantro+ShimejiMushroomsMyFaveDinner:SweetPotatowithTahini,Lemon+BlackPepper
N
noodlesandpastadishes
noodlesandpastadishesBeetRavioliwithAlmondThymePâté+BasilBlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSauceCreamyCauliflowerSaucewithRiceNoodlesLasagnaZucchiniNoodles,HeirloomTomato,SweetCorn+BrazilNutCheezeMac+Cheeze:TheHealthyWayPennePestowithBasil+RoastedGrapeTomatoesRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBrothRiceNoodleswithPeas,Mint,Basil+PeanutLimeSauceSobaNoodleswithAvocado,CarrotRibbons+ShreddedSpinachwithSweetMisoGlazeSpicyNoodleBowlwithBeet,Carrot,Zucchini+SweetTamarindSauceSweet+SourBokChoywithWhole-GrainMisoNoodlesUdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnionsZucchiniNoodleswithGarlicKalePesto+HempSeedsZucchiniNoodleswithLemonJuice,Tahini,Parsley+GreenOnionsnoriwrapswithMarinatedEnokiMushrooms,PurpleCabbage+Greensnuts.seealsospecifictypesofnutHerbCheezeforEpicPortobelloYamBurgers+ShreddedVegSpicyMushroomNutMeat,inGardenBurritosO
Oil-FreeBakedPotatoFrieswithThyme+GarlicOne-PotVeggieNoodleSoupwithMisoBrothOnionCornBread,forSandwichwithAvocado+SpinachFillingOrangeJuiceDressing,forArugulaLeaveswithGoldenBeet,Kiwi,Radish
P
parsleyParsleyDressing,forlettuceandsorrelsaladpasta.seenoodlesandpastadishes
pastryBuckwheatOnionCrust,forSweetCornQuicheSweetCornQuichewithBuckwheatOnionCrust+CherryTomatoespeagreens
peashootspeanutsPeanutSauce,forBlackBeanNoodleswithYams,Asparagusand
PeanutSauce,forBlackBeanNoodleswithYams,AsparagusandSautéedMushroomsRiceNoodleswithPeas,Mint,Basil+PeanutLimeSaucePearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeavespeasPeas+Greens:Paprika-BakedYamswithSpinach,PeasTricolorQuinoawithTahini,SteamedBeets,Carrots+PeasPeas+Greens:Paprika-BakedYamswithSpinach,PeasPennePestowithBasil+RoastedGrapeTomatoespestodishesBroccoliPestowithSwissChardSlicedAsparagus,Radish,BeetsandSunflowerSeedsTheGreenBowl:SteamedBroccoliGreenLentils,BakedZucchini+BasilPestoPennePestowithBasil+RoastedGrapeTomatoesZucchiniNoodleswithGarlicKalePesto+HempSeedsPhoBowlwithBasil,Mint,Chives,BokChoy+LeeksPhyo,Ani,RawFoodKitchen
pineappleKaleSaladwithCarrot,Pineapple+CoconutSaucepotatoesOil-FreeBakedPotatoFrieswithThyme+GarlicWholeFoodProteins:BakedPotatoeswithGoldenBeets,TahiniGreens+WhiteNavyBeansPsychedelicSalad:ShreddedCarrots,RedCabbage+BeetswithLemonSesameDressingpumpkinseeds
PumpkinSoupwithPotatoes,PumpkinSeeds,Leeks+CoconutMilkpurplecabbage
Q
QuickTomatoSoupwithMisoandThymequinoaBakedYamswithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSauceTricolorQuinoawithTahini,SteamedBeets,Carrots+Peas
R
RadicchioSaladwithParsley,SunflowerSeeds,Carrot+SpirulinaDressingRadishGreenswithCilantro,Lemon,SnapPeas+AvocadoradishesRadishGreenswithCilantro,Lemon,SnapPeas+AvocadoShaved
radishesRadishGreenswithCilantro,Lemon,SnapPeas+AvocadoShavedFennelwithGrapefruit,Avocado+RadishesRainbowPlatewithTahini
RainbowWrapsRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBrothRawFoodKitchen(AniPhyo)rawfoodsRawTacoswithSweetCorn,Kiwi,Cumin-MarinatedTomatoes+PeaShootsRawsomePizza:VeggieCrustwithAvocado,Tomato,Spinach,Basil+OnionRedKuriSquashwithBasmatiRice+BabySpinachTossedinGingerLemonDressingResourcesriceChanaMasalaQuickChickpeaCurrywithRiceCreamyCauliflowerSaucewithRiceNoodlesILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauceJasmineRicewithEdamame,BlackBeans+SalsaRedKuriSquashwithBasmatiRice+BabySpinachTossedinGingerLemonDressingSpicyBrownRicewithKidneyBeans+MashedAvocadoSteamedAsparaguswithRedRice,Mushrooms,Nori+ThickTomatoSauceSushi:MakiRollswithAvocadoCarrot,BellPepper+CauliflowerRiceRiceNoodleswithPeas,Mint,Basil+PeanutLimeSauceRoastedSquashSeeds
rutabaga
S
saladsArugulaLeaveswithGoldenBeet,Kiwi,Radish+OrangeJuiceDressingCarrotDaikonSaladwithLemonJuice+BasilFreedomFalafelwithLemonPepperSpinachSaladGetYourGreenzLeafySaladwithGreenOnions,ZucchiniStrips,PurpleCabbage+TangyTahiniDressingKaleSaladwithCarrot,Pineapple+CoconutSauceKohlrabi+BeetSaladwithGreenTahiniSauceMango+CoconutSaladwithFreshBasilMassagedGreenSaladwithCreamyPurpleDressing+Cucumber
MassagedGreenSaladwithCreamyPurpleDressing+CucumberPsychedelicSalad:ShreddedCarrots,RedCabbage+BeetswithLemonSesameDressingRadicchioSaladwithParsley,SunflowerSeeds,Carrot+SpirulinaDressingSomTamGreenPapayaSalad
sandwichesandwrapsEpicPortobelloYamBurgerswithParsley,HerbCheeze+ShreddedVegNoriWrapswithMarinatedEnokiMushrooms,PurpleCabbage+GreensOnionCornBread,forSandwichwithAvocado+SpinachFillingRainbowWraps
saucesBasilSauce,forGarlic-MarinatedMorelMushroomwithHeirloomTomatoCarrot,Pineapple+CoconutSauce,forKaleSaladCarrot-TumericSauce,forJapaneseSweetPotatoeswithBroccoliChiliAlmondSauceCilantroSauce,forBakedEggplantwithRosemarySaltDippingSauce,forsummerrollsGingerAlmondSauceforILoveYuChoy(SteamedGreenswithBrownRice,Beets,BlackBeans)GreenTahiniSauce,forKohlrabi+BeetSaladGreenTahiniSauce,forWholeFoodProteinsMisoSauceforSweetandSourBokChoyPeanutLimeSauce(forRiceNoodleswithPeas,MintandBasil)PeanutSauce,forBlackBeanNoodleswithYams,AsparagusandSautéedMushroomsSalsaforJasmineRicewithEdamameandBlackBeansSun-DriedTomatoSauce,forPearlCouscousandsteamedasparagusSweetTamarindSauce,forSpicyNoodleBowlwithBeet,CarrotandZucchiniTomatoSauce,forSteamedAsparaguswithRedRice,MushroomsandNoriSautéedAsparaguswithMarinatedMushrooms+AlmondsShavedFennelwithGrapefruit,Avocado+Radishessnappeas
SobaNoodleswithAvocado,CarrotRibbons+ShreddedSpinachwithSweetMisoGlazeSomTamGreenPapayaSaladsorrelsoupsButternutSquashSoupwithCinnamon,Coriander+CarawaySeedsCreamofCarrotSoupwithFennelSeed,Paprika+ThymeCreamy
CreamofCarrotSoupwithFennelSeed,Paprika+ThymeCreamyMisoSoupwithBabyShitakeMushrooms+SeaVegetablesOne-PotVeggieNoodleSoupwithMisoBrothPhoBowlwithBasil,Mint,Chives,BokChoy+LeeksPumpkinSoupwithPotatoes,PumpkinSeeds,Leeks+CoconutMilkQuickTomatoSoupwithMisoandThymeRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBrothSweetCornChowderwithGarlic,Miso+WalnutsWarmingMisoSoupwithLeeks+GingerWinterMelonSoupwithGinger,Cilantro+ShimejiMushroomsYammySoupwithGinger,Fennel+CoconutMilkSpicyBrownRicewithKidneyBeans+MashedAvocadoSpicyChickpeas,+EggplantOreganoSteakswithLemonyBroccoliniSpicyMushroomNutMeat,inGardenburritosSpicyNoodleBowlwithBeet,Carrot,Zucchini+SweetTamarindSaucespinachAvocado+SpinachFilling,forOnionCornBreadSandwichFreedomFalafelwithLemonPepperSpinachSaladPeas+Greens:Paprika-BakedYamswithSpinach,PeasRedKuriSquashwithBasmatiRice+BabySpinachTossedinGingerLemonDressingSprirulinaDressing,forRadicchioSaladsquashAcornSquashwithRomanescoBroccoli+CreamyGingerAlmondGravyButternutSquashSoupwithCinnamon,Coriander+CarawaySeedsCreamyButternutSquashwithSage,CranberryJam+MicroGreensRedKuriSquashwithBasmatiRice+BabySpinachTossedinGingerLemonDressingSteamedAsparaguswithRedRice,Mushrooms,Nori+ThickTomatoSauceStuffedTomatoeswithCarrot-CauliflowerFillingSummerRollswithShreddedVeg,Avocado,Basil,Mint+DippingSauceSushi:MakiRollswithAvocado,Carrot,BellPepper+CauliflowerRiceSweetCorn,BabyTomato+ChimichurriMixUpSweetCornChowderwithGarlic,Miso+WalnutsSweetCornQuichewithBuckwheatOnionCrust+CherryTomatoesSweetPotatoSliceswithLime-SpritzedBabyGreens+Cornsweetpotatoes.seeyamsandsweetpotatoesSweet+SourBokChoywithWhole-GrainMisoNoodlesSweetTamarindSauce,forSpicyNoodleBowlwithBeet,Carrot,Zucchiniswisschard
T
chard
T
tahiniGreenTahiniSauce,forKohlrabi+BeetSaladlemonsesamedressing,forPsychedelicSaladMyFaveDinner:SweetPotatowithTahini,Lemon+BlackPepperRainbowPlatewithTahiniTahiniMisoGravyTangyTahiniDressing,forGetYourGreenzSaladTricolorQuinoawithTahini,SteamedBeets,Carrots+PeastamarindSweetTamarindSauce,forSpicyNoodleBowlwithBeet,CarrotZucchinitechniques
ThickParsleyDressing,forLettuce,Sorrel,PeaGreens,FavaBeansTomatoes,ShreddedVegtipstofuBakedYamswithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSauceSpicyTofu
TomatoSauce,forSteamedAsparaguswithRedRice,Mushrooms,NoriTomatoStackswithAvocado,Corn+SpicestomatoesCouscouswithRoastedTomatoes,Yam+GaiChoycumin-marinated(forRawTacos)PearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeavesPennePestowithBasil+RoastedGrapeTomatoesstuffedwithCarrot-CauliflowerFillingSweetCorn,BabyTomato+ChimichurriMixUptools
TricolorQuinoawithTahini,SteamedBeets,Carrots+PeastumericRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBroth
U
UdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnions
VvonEuw,Emily
vonEuw,Emily
W
WarmingMisoSoupwithLeeks+GingerwelcomeWholeFoodProteins:BakedPotatoeswithGoldenBeets,TahiniGreens+WhiteNavyBeansWinterMelonSoupwithGinger,Cilantro+ShimejiMushrooms
Y
YamFriesForeverYammySoupwithGinger,Fennel+CoconutMilkyamsandsweetpotatoesBakedYamswithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSauceBlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSauceCouscouswithRoastedTomatoes,Yam+GaiChoyFullyLoadedYamswithBlackBeans,SesameMisoGravy,GreenOnions+PurpleCabbageJapaneseSweetPotatoeswithBroccoli,Carrot-TumericSauce+PumpkinSeedsMac+Cheeze:TheHealthyWayMyFaveDinner:SweetPotatowithTahini,Lemon+BlackPepperPeas+Greens:Paprika-BakedYamswithSpinach,PeasYammySoupwithGinger,Fennel+CoconutMilk
Z
zucchiniTheGreenBowl:SteamedBroccoli,GreenLentils,BakedZucchini+BasilPestoLasagnaZucchiniNoodles,HeirloomTomato,SweetCorn+BrazilNutCheezeZucchiniNoodleswithGarlicKalePesto+HempSeedsZucchiniNoodleswithLemonJuice,Tahini,Parsley+GreenOnionsZucchiniNoodleswithGarlicKalePesto+HempSeedsZucchiniNoodleswithLemonJuice,Tahini,Parsley+GreenOnions
+HempSeedsZucchiniNoodleswithLemonJuice,Tahini,Parsley+GreenOnions
ABOUTTHEAUTHOR
EmilyvonEuwlives inBritishColumbia,Canada.She is thecreatorofthe award-winning food blog, This Rawsome Vegan Life(www.thisrawsomeveganlife.com) and author of the bestselling raw,vegan, gluten-free desserts cookbook,Rawsome Vegan Baking, and 100Best Juices, Smoothies and Healthy Snacks. When she is not writingcookbooks,makingrecipesfortheblogorstudyinghistoryatuniversityshe can be found singing out of tune to Mariah Carey in the forest,crying with joy when she thinks of baby pigs, devouring all sweetpotatoes in sight and dancing the night away with friends (but oftenwithjustherself,likeshedidabout2minutesago).
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CONTENTS
TitlePage
CopyrightNotice
Dedication
WELCOMEEatPlants
Tips
Tools
Techniques
RAWPsychedelicSalad:ShreddedCarrots,RedCabbage+BeetsWithLemon
SesameDressing
ZucchiniNoodleswithGarlicKalePesto+HempSeeds
RainbowWraps
CreamyMisoSoupwithBabyShiitakeMushrooms+SeaVegetables
Kohlrabi+BeetSaladwithGreenTahiniSauce
EpicPortabelloYamBurgerswithParsley,HerbCheeze+ShreddedVeg
SweetCornChowderwithGarlic,Miso+Walnuts
NoriWrapswithMarinatedEnokiMushrooms,PurpleCabbage+Greens
Mango+CoconutSaladwithFreshBasil
YammySoupwithGinger,Fennel+CoconutMilk
Sushi:MakiRollswithAvocado,Carrot,BellPepper+CauliflowerRice
GardenBurritoswithSpicyMushroomNutMeat,Guacamole+Broccolini
ZucchiniNoodleswithLimeJuice,Tahini,Parsley+GreenOnions
SummerRollswithShreddedVeg,Avocado,Basil,Mint+DippingSauce
RawsomePizza:VeggieCrustwithAvocado,Tomato,Spinach,Basil+Onion
CarrotDaikonSaladwithLemonJuice+Basil
ArugulaLeaveswithGoldenBeet,Kiwi,Radish+OrangeJuiceDressing
Garlic-MarinatedMorelMushroomswithHeirloomTomato,BasilSauce,Radish+Dill
RadishGreenswithCilantro,Lemon,SnapPeas+Avocado
KingOysterMushroomsLayeredwithHeirloomTomato,Basil+Avocado
SweetCornQuichewithBuckwheatOnionCrust+CherryTomatoes
KaleSaladwithCarrot,Pineapple+CoconutSauce
PhoBowlwithBasil,Mint,Chives,BokChoy+Leeks
SomTam:GreenPapayaSalad
GetYourGreenz:LeafySaladwithGreenOnions,ZucchiniStrips,PurpleCabbage+TangyTahiniDressing
RawTacoswithSweetCorn,Kiwi,Cumin-MarinatedTomatoes+PeaShoots
ShavedFennelwithGrapefruit,Avocado+Radishes
StuffedTomatoeswithCarrot-CauliflowerFilling
RadicchioSaladwithParsley,SunflowerSeeds,Carrot+SpirulinaDressing
Lettuce,Sorrel,PeaGreens,FavaGreens,Tomatoes,ShreddedVeg+ThickParsleyDressing
MassagedGreenSaladwithCreamyPurpleDressing+Cucumber
GreenCoconutCurrywithMarinated’Shrooms,Broccoli+Tomato
BeetRavioliwithAlmondThymePâté+Basil
Lasagna:ZucchiniNoodles,HeirloomTomato,SweetCorn+BrazilNutCheeze
QuickTomatoSoupwithMiso+Thyme
SpicyNoodleBowlwithBeet,Carrot,Zucchini+SweetTamarindSauce
SweetCorn,BabyTomato+ChimichurriMixUp
TomatoStackswithAvocado,Corn+Spices
Farmer’sMarketBounty:MixedGreenswithGarlicShoots,BabyTomatoes,GreenOnions,GoldenBeets+LemonyGingerDressing
BroccoliPestowithSwissChard,SlicedAsparagus,Radish,Beets+SunflowerSeeds
OnionCornBreadSandwichwithAvocado+SpinachFilling
COOKEDMac+Cheeze:TheHealthyWay
TheGreenBowl:SteamedBroccoli,GreenLentils,BakedZucchini+BasilPesto
ILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauce
SobaNoodleswithAvocado,CarrotRibbons,ShreddedSpinach+MapleMisoGlaze
PumpkinSoupwithPotatoes,PumpkinSeeds,Leeks+CoconutMilk
JasmineRicewithEdamame,BlackBeans+Salsa
SweetPotatoSliceswithLime-SpritzedBabyGreens+Corn
CreamyCauliflowerSaucewithRiceNoodles
SautéedAsparaguswithMarinatedMushrooms+Almonds
BakedEggplantwithRosemarySalt,Savory+CilantroSauce
WarmingMisoSoupwithLeeks+Ginger
BakedYamswithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSauce
CreamofCarrotSoupwithFennelSeed,Paprika+Thyme
CreamyButternutSquashwithSage,CranberryJam+MicroGreens
MyFaveDinner:SweetPotatowithTahini,Lemon+BlackPepper
WinterMelonSoupwithGinger,Cilantro+ShimejiMushrooms
RiceNoodleswithPeas,Mint,Basil+PeanutLimeSauce
RamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBroth
TricolorQuinoawithTahini,SteamedBeets,Carrots+Peas
Sweet+SourBokChoywithWhole-GrainMisoNoodles
RedKuriSquashwithBasmatiRice+BabySpinachTossedinGingerLemonDressing
Peas+Greens:Paprika-BakedYamswithSpinach,Peas
WholeFoodProteins:BakedPotatoeswithGoldenBeets,TahiniGreens+WhiteNavyBeans
One-PotVeggieNoodleSoupwithMisoBroth
SteamedAsparaguswithRedRice,Mushrooms,Nori+ThickTomatoSauce
AcornSquashwithRomanescoBroccoli+CreamyGingerAlmondGravy
YamFriesForever
RainbowPlatewithTahini
PennePestowithBasil+RoastedGrapeTomatoes
JapaneseSweetPotatoeswithBroccoli,Carrot-TurmericSauce+PumpkinSeeds
SpicyBrownRicewithRedKidneyBeans+MashedAvocado
CouscouswithRoastedTomatoes,Yam+GaiChoy
BlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSauce
ButternutSquashSoupwithCinnamon,Coriander+CarawaySeeds
Oil-FreeBakedPotatoFrieswithThyme+Garlic
FreedomFalafelwithLemonPepperSpinachSalad
PearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeaves
FullyLoadedYamswithBlackBeans,SesameMisoGravy,GreenOnions+PurpleCabbage
UdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnions
ChanaMasala:QuickChickpeaCurrywithRice
EggplantOreganoSteakswithLemonyBroccolini+SpicyChickpeas
RESOURCESIngredients
Books
Documentaries
Blogs
ACKNOWLEDGMENTS
ABOUTTHEAUTHOR
INDEX
Copyright
Copyright©2015EmilyvonEuwFirstpublishedin2015byPageStreetPublishingCo.
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