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Potato Soup This is one of those go-to dinners we eat frequently, written to incorporate Leeks into it, since we have gotten in the habit of including them. The recipe is even titled 'Potato-Leek Soup in our cookbook at home, but in the process of adding them to our website we changed it and hope you love it as much as we do. We definitely recommend trying it with leeks sometime though! 2 ½ lb. yellow potatoes, washed and chopped, large dice 2 celery stalks, medium dice ½ large yellow onion or white onion, medium dice 1 leek, washed, cut in half and then cut into ½” slices 1 large carrot, peeled and medium diced 3 Tbsp olive oil White roux: 1/3 C vegetable oil + 1/3 C AP flour, unbleached 1 ½ tsp celery seed 2 tsp parsley, dried 2 tsp thyme, dried 1 Tbsp kosher salt (more or less to your taste) 2 tsp fresh cracked black pepper (more or less to your taste) 1 tsp garlic powder 2 oz bullion mix 4 C water 2 C cashew or oat milk (NO coconut or Almond milk as they are too sweet for soup) Mise en place all ingredients. Get stockpot ready on stovetop on medium heat. 2) Chop all vegetables. Get all seasonings together and mix in a small bowl. 3) Prepare bullion mix in water. 4) Saute onion, celery, and carrot (mirepoix) in olive oil until they begin to soften. 5) Add in vegetable oil and flour to make roux. Cook for 3 minutes. 6) Add in leeks (optional) and potatoes then cover with water + bullion mix. Stir together. 7) Add in seasonings and allow soup to simmer on medium-low heat for about 10 minutes. 8) Pour in the plant-based DF milk. Simmer again until soup reaches desired thickness. 9) Taste soup and adjust seasonings to your preference Serve with crackers, bread, or inside a bread bowl! Enjoy!!

Chocolate Chip Cookies WET: ½ C vegan butter ½ C butter flavored shortening 1 C brown sugar 1 C cane sugar or white sugar 1 C almond milk 2 Tbsp vanilla extract 1 Egg replacer (we ONLY use Just Egg) or flax egg (1 tbs ground flaxseed 2 tbs water, 10 min) Directions: Pre-heat oven to 350 F and set aside wet ingredients into a larger bowl with dry in a medium sized bowl. Combine dry ingredients, we recommend sifting or mixing with a wisk, set aside. Cream butter and shortening with sugars in stand mixer bowl. Pour milk and vanilla extract into a measuring glass. Add ½ of dry ingredients Add remaining dry ingredients and mix dough until no lumps remain By hand, use spatula to lightly HAND MIX in chocolate chips into dough. Freeze for 30 minutes. Bake 12-15 minutes in pre-heated oven. Depending on how you like your cookies. DRY: 4 C AP flour, unbleached 2 tsp baking powder 2 tsp baking soda 4 tsp cornstarch 1 tsp kosher salt or ½ tsp table salt 1 C dark chocolate chips ***Optional Grandma Lola tip- Want to make an ultra-sweet and flavorful version? Try replacing ¼-½ cup of flour with vanilla pudding mix. These are not recommended for those counting sugars or carbohydrates. Makes about 24-32 cookies, depending on size

Sausage Gumbo Another one of our favorite go-to dinners that we often double-up on, to eat for lunches too! Serves 4-6 people Ingredients: 1 tsp kosher salt 1 tsp fresh cracked black pepper ½ tsp cayenne pepper ½ tsp white pepper ½ tsp paprika ½ tsp onion powder 1 tsp garlic powder 1 medium yellow onion, small dice 1 green bell pepper, small dice 3 sticks celery, small dice 7 C chick’n flavored bullion into broth 8 oz sausage, diced (vegan shrimp can also be added) 1 Tbsp minced garlic Salt and pepper to taste 1 Tbsp gumbo File powder 1 Heaping Tbsp tomato paste (Optional: add 1 C chopped Kale and/or 1 C frozen Okra) 1) Prep veggies and prepare broth, we recommend 'Better than' veggie or chicken flavor, but bullion works too. Pre-make hush puppies. 2) Mix all seasonings together and set aside in small bowl. 3) Start roux in bottom of soup pot. Once roux reaches white, add in celery, onion, and bell pepper. Add a few tsp’s of water if mix starts to dry out. Sweat veggies in roux while allowing it to blonde. 4) Once veggies begin to soften, add in minced garlic and sausage (and vegan shrimp) pieces. Cook until heated, about 2 minutes. 5) Add in tomato paste and broth. Stir well. 6) Add in all seasonings and stir well. Cook until broth begins to reduce. Add in kale and/or okra at this point, so you should choose. 7) Simmer on medium-low heat for 30 minutes before serving. Serve with rice or pre-made hush puppies We go back-and-forth and like to pour soup on top of rice or just add a scoop right into the middle! If using leftovers for lunch, storing them together will cause the sauce to soak into the rice, but it's AMAZING!

Moist Vegan Banana Bread Ingredients: WET: 3-4 large ripe bananas, mashed 2 flax eggs 1 ½ C sugar ½ C Crisco or other shortening ¼ C almond or oat milk DRY: 1 tsp baking soda 2 ½ C AP flour 1 tsp vanilla extract 1 tsp nutmeg ¼ C crushed walnut pieces Directions: 1) Preheat oven to 325 F. Grease and flour loaf pan. 2) Wet mix: mashed banana, flax eggs, Crisco, vanilla extract, and sugar. 3) Dry: In separate bowl mix together AP flour, baking soda, and nutmeg. 4) Mix dry ingredients into wet ingredients, slowly adding in milk. Fold in walnuts. 5) Pour mix into prepared loaf pan. 6) Bake @ 325 F for 60-80 min. Use toothpick to test for doneness

Homemade Worcestershire sauce Ingredients: 1/3 C molasses ¼ C tamari or soy sauce ¼ C water 1 C apple cider vinegar 3 Tbsp lemon juice 1 ½ Tbsp kosher salt 1 ½ tsp ground mustard powder 1 tsp onion powder ¾ tsp ground ginger ¼ tsp ground cinnamon ½ tsp fresh cracked pepper ¼ tsp garlic powder ¼ tsp cayenne pepper 1/8 tsp ground cloves 1/8 tsp ground cardamom ½ tsp tamarind powder Directions: 1) Put saucepan on medium heat on stovetop. 2) Add in molasses, tamari, water, vinegar, and lemon juice. Stir. 3) Mix all spices and seasonings separately, stirring together until incorporated. 4) Add seasonings into liquid mix and stir well. 5) Cook until reduced by half 6) Bottle immediately, if using a mason jar just flip it upside down to seal. We usually keep and use for about 6 months, give or take.

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Plant Based Breakfast Casserole Ingredients: 30 oz shredded hash browns, thawed 2 C cheddar cheese (V, DF) ½ C chick’n broth ½ medium yellow onion or 1 entire small yellow onion, small dice 1 Tbsp olive oil 1 C milk (DF) 1 Tbsp butter (DF), melted 2 tsp kosher salt 1 tsp garlic powder 1 tsp celery seed 1 tsp crushed black pepper Directions: 1) Let hash browns thaw at room temperature. Pre-heat oven to 350 F. 2) Sautee onions in olive oil in large pot on medium heat until soften. 3) Add in hash browns. Stir together. 4) Add in remaining liquids and seasonings. Mix thoroughly. Finish seasoning to taste. 5) Prepare 8x8” with spray oil. Pour in hash brown mix. 6) Cook casserole in pre-heated oven for 30 min at 350 F. Set timer. 7) Turn oven up to 375 F and cook for 10 additional minutes

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