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Crispy jerk-seasoned tofu paired with Cuban black beans, savory rice pilaf, sweet fried plantains, and a refreshing pineapple-mango salsa. A vibrant, plant-based feast that brings the islands to your dinner table. Carribean Jerk Tofu with Cuban black beans, savory rice pilaf, sweet fried plantains, and a refreshing pineapple-mango salsa. Ingredients: For the Jerk Tofu 1 block (14 oz) firm or extra-firm tofu, pressed and cubed 2 Tbsp olive oil (or avocado oil) 2 Tbsp jerk seasoning (store-bought or homemade) 1 Tbsp soy sauce or tamari 1 tsp maple syrup (optional, balances spice) For the Cuban Black Beans 1 can (15 oz) black beans, drained and rinsed 1 Tbsp olive oil ½ onion, finely chopped 2 cloves garlic, minced ½ tsp cumin ½ tsp oregano ¼ cup veggie broth (or water) Salt & pepper to taste Fresh cilantro, chopped (for garnish) For the Rice Pilaf 1 cup long-grain rice (jasmine or basmati works) 2 cups veggie broth ½ cup mixed vegetables (peas & carrots) 1 Tbsp olive oil ½ tsp salt For the Fried Plantains 2 ripe plantains (yellow with black spots) 2 Tbsp neutral oil (for frying) Pinch of sea salt For the Pineapple-Mango Salsa 1 cup pineapple, diced 1 cup mango, diced ½ jalapeño, minced (optional, for heat) 2 Tbsp red onion, finely chopped Juice of 1 lime 2 Tbsp fresh cilantro, chopped Salt to taste Directions: Prepare Tofu: Preheat oven to 400°F (200°C). Toss tofu cubes with oil, jerk seasoning, soy sauce, and maple syrup. Spread on a lined baking sheet and roast 25–30 minutes, flipping halfway, until crispy. Cook Beans: In a skillet, heat oil over medium. Add onion and cook until softened. Stir in garlic, cumin, and oregano, then add beans and broth. Simmer 8–10 minutes until slightly thickened. Season with salt, pepper, and cilantro. Make Rice Pilaf: In a saucepan, heat oil. Add rice and toast for 1–2 minutes. Add broth and salt, bring to a boil. Stir in peas & carrots, cover, reduce to low heat, and cook 15 minutes until fluffy. Fry Plantains: Heat oil in a skillet over medium-high. Slice plantains into ½-inch rounds and fry until golden brown on both sides (2–3 minutes each). Sprinkle with salt. Mix Salsa: Combine pineapple, mango, jalapeño, onion, lime juice, cilantro, and salt. Mix well. Assemble Plate: Serve jerk tofu with a scoop of rice pilaf, black beans, fried plantains, and fresh pineapple-mango salsa on the side.

Pecan Pie Ingredients: CRUST: Greased 9-inch pie pan 1 ¼ C AP flour 1/3 C vegetable shortening ¼ tsp kosher salt ¼ C fine chopped pecans 5 Tbsp cold water FILLING: 3 Flax eggs or 3 Tbs of Egg Replacement 1 C dark corn syrup 2/3 C cane sugar 1/3 C melted butter, vegan 1 Tbsp AP flour 1 tsp vanilla extract Directions: Preheat oven to 350F. Mix flour and salt. Cut in shortening until small pea sized. Stir in chopped pecans. Moisten with water. Roll out and flatten dough, lining into pan. Beat flax egg in mixer with corn syrup, sugar, butter, and flour. Add in vanilla extract. By hand, stir in pecan halves. Pour mixture directly into the prepared pie shell. Cover edges with foil or pie tin cover. Bake at 350 F for 25 minutes. Remove foil from the edges and bake another 20 minutes or until toothpick comes out clean. Serve and enjoy

Homemade Szechuan sauce Ingredients: ½ C tamari or soy sauce 4 Tbsp brown sugar 2 Tbsp cornstarch 1 tsp red pepper flakes 5 Tbsp red wine vinegar 2 Tbsp rice vinegar 1 tsp garlic powder 2 Tbsp ginger, fresh grated 1 C vegetable broth 3 Tbsp (or less if you prefer) chili garlic sauce Mise en place all ingredients. Combine all ingredients into a small to medium saucepan over medium heat Stir until incorporated, then allow it to simmer for a few minutes. Once sauce begins to thicken The longer you let it simmer the thicker it will get, just remove from heat when it reaches the consistency you like and Immediately bottle or add to stir-fry immediately Directions:

Garlic & Rosemary dinner rolls Ingredients: Garlic & Rosemary dinner rolls 350 F WET: 1 ½ C warm water 3 Tbsp active dry yeast 2 Tbsp sugar 2 Tbsp vegan butter, soft, not melted DRY: 3 C + 1 C AP flour 2 tsp kosher salt 2 Tbsp garlic powder 4 tsp crushed rosemary, dried TOP: 2 Tbsp vegan butter, melted ½ tsp kosher salt 1 Tbsp garlic powder 1 tsp crushed rosemary, dried Directions: 1) Mise en place all ingredients. Set up warm area for proofing your yeast and subsequently dough. 2) Add all wet ingredients into stand mixing bowl. Gently incorporate ingredients and place in warm proofing area for 15 minutes. 3) Once yeast is risen, add in pre-mixed dry ingredients. Mix together with dough hook for about 3 minutes. Turn out onto floured surface of + 1 C flour. Hand knead bread, incorporating flour for an additional 3-5 minutes. 4) Place dough ball into a greased mixing bowl and cover with a towel. Allow to proof in this vessel in warm area for about 1.5 hours. 5) Once dough is finished proofing, pour dough ball out onto floured surface. Cut dough into evenly shaped balls using hands to form dough into balls. 6) Place dough balls into greased baking pan with a lip. 7) Combine all topping ingredients in same bowl used to melt butter. Brush butter mix on top of panned rolls. 8) Bake in the oven for 20 minutes.

Homemade Biscuits Preheat Oven to 425F Yield: 12 biscuits 10 minutes Ingredients: Dry 2C AP flour, unbleached + ¼ C for dusting ¾ C almond or oat milk 1 Tbsp baking powder ½ C Crisco 1 tsp kosher salt 1 Tbsp sugar Directions: 1) In a large mixing bowl, add in AP flour, sugar, baking powder, and salt. Sift together. 2) Using food handling gloves, add in Crisco to flour mixture until it looks like little grains of rice, having the flour evenly coating the fat globules. 3) Slowly add in the DF milk until a dough is roughly formed. 4) Turn out onto lightly floured surface and mix in remaining ¼ C flour. 5) This step you can do one of 2 ways a. Roll out biscuits and use a dough ring to form round biscuits that you set on a baking sheet/silpat b. Press biscuit dough into a greased pan to cut after baking 6) Bake in a pre-heated oven at 425 F for 10 minutes

Plant-based Ayurvedic kitchari with rice, mung dal & spices — a healing reset meal balancing all doshas. Plant-Based Kitchari (Healing Stew) Ingredients: Serves: 4 Prep Time: 10 minutes Cook Time: 35 minutes ½ cup split yellow mung dal (rinsed well) ½ cup basmati rice (or quinoa for a twist, rinsed well) 1 Tbsp coconut oil (or plant-based ghee) 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp turmeric powder 1 tsp grated fresh ginger (or ½ tsp ground ginger) 1 small carrot, diced 1 zucchini, diced (or seasonal veggie of choice) 4 cups water or vegetable broth ½ tsp Himalayan pink salt (or to taste) 2 Tbsp chopped cilantro (for garnish) Lime wedges (to serve) Use it for: Dosha Balancing: Gentle and easy to digest, balancing for all doshas. Variations: Add leafy greens in the last 5 minutes of cooking for extra nourishment. Texture Tip: Kitchari can be made thick like stew or looser like porridge depending on preference. Directions: Rinse grains: Wash mung dal and rice together until water runs clear. Bloom spices: In a heavy pot, heat coconut oil over medium. Add cumin and coriander seeds, let sizzle until fragrant (about 30 seconds). Build flavor: Stir in turmeric and ginger. Add carrot and zucchini, sauté 2–3 minutes. Add grains & liquid: Stir in mung dal and rice. Add water/broth and salt. Bring to a boil, then reduce to low heat. Simmer: Cover and cook 30–35 minutes, stirring occasionally, until dal and rice are soft and porridge-like. Add more water if needed for desired texture. Serve: Ladle into bowls, garnish with cilantro, and serve with lime wedges.

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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!!

Apple Cinnamon Spiced Doughnuts Ingredients: AP flour 4 ½ tsp baking powder 1 ½ tsp baking soda 1 ½ tsp cinnamon ½ tsp nutmeg ½ tsp allspice 1 ½ tsp kosher salt 1 C maple syrup 1 C applesauce, unsweetened 3 Tbsp coconut oil, melte 3 tsp/1 Tbsp vanilla extract Glaze: 1 ½ C powdered sugar + 3 Tbsp apple cider Topping: ½ C sugar + 2 Tbsp cinnamon + ½ tsp nutmeg Mise en place all ingredients. Pre-heat oven to 350 F and prepare donut molds. Combine all dry ingredients in one bowl and all the wet ingredients in a separate bowl Use stand mixer to add dry ingredients into wet ingredients. Mix until dough ball forms. Mold finished dough into prepared molds. Cook each batch for 8-10 minutes. Prepare glaze and toppings. Take cooked donut and dip top into glaze and then sprinkle topping over glazed donut. Serve and enjoy Homemade Pita Bread Yield 11 2 C warm water 2 Tbsp sugar 2 Tbsp active dry yeast 5 C AP flour + ¾ C for dusting 2 Tbsp EVOO 1 Tbsp kosher salt Mise en place all ingredients. Pre-heat area to proof yeast and dough. Mix warm water, sugar, and yeast in a mixing bowl. Allow to rise in warm area for 15 minutes. Sift flour in stand mixing bowl. Add in yeast mix. Blend with dough hook until ingredients start to form a ball. Add in EVOO and salt. Mix again until ball is formed. Knead on floured surface and form into a ball. Place ball of dough into a greased mixing bowl and place in warm area to proof and rise for 1.5 hours. Separate dough into small balls. Roll balls out flat and cook in hot pan on the stovetop, flipping over to cook both sides. Fajita Burritos 1 package Tempeh, cut into strips 1 green bell pepper, julienne cut 1 yellow onion, julienne cut 50:50 Taco seasoning; fajita seasoning Cuban black beans: 3 C black beans 5 C water 1 Tbsp chili powder 1 Tbsp garlic powder 1 tsp kosher salt 1 heaping tsp cumin powder 1 tsp cayenne pepper Mise en place all ingredients. Pre-heat area to proof yeast and dough. Mix warm water, sugar, and yeast in a mixing bowl. Allow to rise in warm area for 15 minutes. Sift flour in stand mixing bowl. Add in yeast mix. Blend with dough hook until ingredients start to form a ball. Add in EVOO and salt. Mix again until ball is formed. Knead on floured surface and form into a ball. Place ball of dough into a greased mixing bowl and place in warm area to proof and rise for 1.5 hours. Separate dough into small balls. Roll balls out flat and cook in hot pan on the stovetop, flipping over to cook both sides.

Sizzling strips of tempeh tossed with bell peppers and onions, wrapped in a warm tortilla with creamy guacamole and a squeeze of lime. A plant-based twist on classic fajitas that’s hearty, colorful, and full of flavor. Fajitas Ingredients: 1 Tbsp olive oil (or avocado oil) 1 medium onion, sliced into strips 2 bell peppers (any color), sliced into strips 8 oz tempeh, seitan, or plant-based chicken strips (your choice) 1 zucchini, cut into thin strips (optional for extra bulk/veggies) 1–2 cloves garlic, minced 2 tsp homemade fajita seasoning (or use Lawry’s or “Magic” brand seasoning) ½ tsp smoked paprika (optional for depth) ½ cup water or veggie broth (to deglaze and coat) Salt & pepper to taste 4 large flour tortillas (or whole wheat for healthier) Optional Fillings/Toppings: Cooked rice or quinoa Black beans or pinto beans Vegan sour cream Salsa or pico de gallo Fresh cilantro Lime wedges Directions: Sauté veggies: Heat oil in a large skillet over medium-high heat. Add onion and bell peppers. Cook for 3–4 minutes until they start to soften and char slightly. Add protein: Stir in tempeh, seitan, or plant-based chicken strips. Cook until golden and warmed through, about 4–5 minutes. Season it up: Add garlic, fajita seasoning (or Lawry’s/Magic brand), smoked paprika, salt, and pepper. Toss well to coat everything. Deglaze: Pour in water or veggie broth to pick up the seasoning bits from the pan. Let it simmer 2–3 minutes until the liquid mostly cooks off and veggies/protein are coated in flavor. Assemble burritos: Warm tortillas. Add rice/beans if using, pile on the fajita filling, then top with salsa, vegan sour cream, and fresh cilantro. Wrap & serve: Fold in the sides, roll it up burrito-style, and serve with lime wedges.

Learn how to make a homemade and protein-rich replacement you can use in anything that calls for ground meat. Meatless taco filling Ingredients: 1 package beefless crumbles (Beyond, Gardein, or similar) ½ package soy chorizo (about 6–8 oz) 4 oz TVP (textured vegetable protein) 1 small onion, diced 2 cloves garlic, minced 1 small bell pepper, diced (optional) 1 tbsp olive oil (or avocado oil) 3 Tbsp Worcestershire sauce ½ C taco seasoning (or less for desired flavor) Approximately 1 ¾ C water 3 Tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin ½ tsp chili powder ½ tsp oregano ½ tsp salt (to taste) ¼ cup vegetable broth or water (to keep it juicy) Optional toppings for serving: avocado, shredded lettuce, diced tomato, vegan cheese, salsa, tortillas Directions: 1. Sauté aromatics Heat olive oil in a skillet over medium heat. Add onion and garlic; cook 3–4 minutes until softened and fragrant. 2. Add soyrizo Crumble soyrizo into the pan, stirring and cooking for 2–3 minutes to release its oils and spices. 3. Add beefless crumbles Stir in beefless crumbles, bell pepper (if using), and seasonings (smoked paprika, cumin, chili powder, oregano, salt). Cook 5–6 minutes, breaking up the crumbles. 4. Keep it saucy Add ¼ cup broth or water to keep the mixture moist. Let simmer for 2–3 minutes until flavors meld. 5. Serve Spoon into warm tortillas and load up with your favorite toppings — or use in burritos, nachos, or taco salads.