Jalapeno Cornbread

  • 1 1/2 cups almond milk

  • 2 teaspoons lemon juice

  • 1 2/3 cup all-purpose flour

  • 1 cup cornmeal

  • 4 teaspoons baking powder

  • 3/4 teaspoon salt

  • 1 jalapeño pepper (diced, or to taste)

  • 1 cup corn kernels

  • 1/2 cup vegetable oil (or canola oil)

  • 1/2 cup maple syrup

  • 1 tablespoon vegan butter (or vegan margarine for greasing skillet)

 Ginger Chicken Khao Soi

  • 1 pound ground chicken

  • 1 package vegan ground chicken

  • 2 green onions, finely, chopped, plus more for serving

  • 1 inch fresh ginger, grated

  • 1 clove garlic, minced or grated

  • Black pepper

  • 2 tablespoons extra-virgin olive oil

  • 4 baby bok choy or 1 bunch kale, chopped

  • 1/4 cup Thai red curry paste

  • 2 (14-ounce) cans full-fat coconut milk

  • 3 cups low-sodium vegetable broth

  • 1 tablespoon honey

  • 1/4 cup each fresh cilantro and Thai or regular basil, chopped, plus more for serving

  • 8 ounces egg or rice noodles

  • sliced limes and thinly sliced shallots, for serving

  • chili oil, for serving

Pigs in a Blanket

  • Mini hot dogs

  • Mini vegan dogs

  • 1 package premade dough (we got ours at whole foods)

  • 5 cups water

  • 1/4 cup baking powder

  • Salt

  • Everything seasoning

  • 1 egg

New Years Chilli 

For Chilli

  • 2 tablespoons olive oil

  • 1 medium sweet onion, diced

  • 3-4 cloves garlic, minced

  • 28-oz cans crushed tomatoes

  • 15-oz cans black beans, drained and rinsed

  • 5-oz can kidney beans, drained and rinsed

  • 1 cup water

  • 3 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1 tablespoon pure maple syrup

  • 1 tablespoon cocoa powder

  • 1 teaspoon smoked paprika

  • 1/4 teaspoon cayenne pepper

  • 1 teaspoon salt, or to taste

  • 1 bag of frozen corn

  • 2 medium zucchini

  • 1 cup of dried quinoa

For Ground Beef

  • 1lb of grass fed beef

  • 2 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt, or to taste


For Tofu

  • 14-ounce firm tofu

  • 2 tablespoons soy sauce

  • 2 tablespoons nutritional yeast

  • 2 teaspoons chili powder

  • 1 teaspoon smoked paprika

Moroccan Ras El Hanout Tofu & Chicken Bowls

  • 4-6 cups of chicken and/or tofu, cut into cubes

  • 1 large onion, roughly chopped

  • 4 cloves garlic, thinly sliced

  • 1 large lemon, cut into 1/4 inch slices

  • 1 handful of chopped flat leaf parsley

  • 1 packet of Moroccan Ras El Hanout (we used a packet from Masi Masa, a local Denver company. You can also make your own, likethis Epicurious recipe)

  • 1 14.5 can of diced tomatoes

  • 2 cups of veggie broth

  • 1 tbsp olive oil

  • 3-4 cups cooked rice

  • 2 bunches of green beans, sauteed or steamed

  • Tzaziki sauce

  • Fresh pomegranate seeds

Moroccan Ras el Hanout

For Pesto

  • 2 cups fresh basil

  • 1/4 cup of hemp seeds

  • 1 cup arugula/spinach mix

  • 1/2 cup freshly grated parmesan (or vegan parmesan)

  • 1/3 cup olive oil

  • 2 garlic cloves

  • 1/2 lemon

  • 1 tsp salt

  • 1/2 tsp pepper

For Full Dish

  • 1 cup grape tomatoes, chopped in half

  • 12-14 shrimp (Or vegan Shrimp) - salt and pepper

  • 1 package of spaghetti pasta (we used Banza chickpea pasta)

  • 1/4 cup pasta water (save before you drain the pasta)

  • 1 small slab of butter

Challah: Sage Garlic Butter Sauce

  • 2 tablespoons unsalted butter

  • 2 large garlic cloves, smashed 

  • 10-15 fresh sage leaves, dependent on your taste

  • Pinch of salt

Lemon Herb Chicken & Tzaziki

Chicken

  • 1 1/2 pounds boneless skinless chicken breasts

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon red wine vinegar

  • 1 tablespoon extra virgin olive oil

  • 2 cloves of garlic, minced

  • 2 teaspoons dried oregano

  • 1/2 teaspoon dried parsley

  • 1/2 teaspoon coriander

  • 3/4 teaspoon kosher salt

  • 1/8 teaspoon black pepper

Tzatziki Sauce

  • 1 cup shredded English cucumber

  • 1 1/2 cups plain non-fat Greek yogurt

  • Juice from half a lemon

  • 2 tablespoon chopped fresh dill and/or 1 tablespoon mint

  • 3/4 teaspoon grated garlic

  • 1/2 teaspoon kosher salt

  • Black pepper to taste

Peruvian Burgers

Burger patty

  • 3 tbsp chopped cilantro

  • 1 tbsp lime zest

  • 2 tsp chopped garlic

  • 2 tsp ground cumin

  • 1 tsp salt

  • 1 1/2 lbs (750 g) hamburger meat / Impossible Burger Meat (or split in half)


Peruvian Aioli

  • 1/2 cup mayonnaise

  • 1 tbsp Saucí Verde

  • 2 cloves garlic, minced

  • 1/2 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 3 tbsp chopped cilantro

  • 2 tsp lime juice

  • 1 tsp lime zest

  • salt to taste


Burger Fixings

  • Brioche hamburger buns 

  • Green lettuce

  • Sliced spanish onions

  • Pickle slices

  • Avocado slices

  • Optional: add a fried egg, one for each burger

Chicken/Tofu Tikka Masala

  • 1 package Masi Masa Indian Tikka Masala Spice Blend

  • 1½ lbs boneless skinless chicken breasts OR 1 block of tofu, 1/4 head of cauliflower and 1 small potato (if you're splitting down the middle, do half of each)

  • 1 14.5 oz. can diced tomatoes (no flavoring)

  • 1 small red onion, minced

  • 1 clove garlic, minced

  • 1 inch piece ginger, peeled and grated

  • ¾ cup fresh cilantro, roughly chopped

  • 1 cup fresh or frozen peas (optional)

  • ½ cup plain full-fat yogurt

  • ¼ cup heavy cream

  • 2 tbsp butter

  • 2-4 cups cooked basmati rice

Maple Glazed Strawberry Salad

  • Bag of mixed baby greens

  • 1 corn cob

  • 2 cups strawberries, sliced

  • 1 cup of fresh mozzarella balls

  • 1 cup micro rainbow sprouts

  • Maple Balsamic Double Baked Tofu, and/or Maple Balsamic Flank Steak

  • 1/2 cup maple syrup

  • 1 cup balsamic vinegar

  • 2 tablespoons avocado or olive oil

Southern Hot Honey Chicken

Hot Honey

  • 6 tablespoons butter

  • 2 tablespoons honey

  • 2-3 teaspoons cayenne pepper

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • kosher salt, to taste

Napoles & Eggs Breakfast Tacos

We're Feta Up with Boring Salads: Greek Chickpea Salad

Salad

  • 2 cans chickpeas

  • 2 cups bell pepper (we used all the colors)

  • 2 small roma tomatoes

  • 1/2 of a full cucumber

  • 1 can green beans (or 1 cup fresh)

  • 1 avocado

  • 2 tablespoons parsley

  • 3/4 cup feta

  • (Brad was very disappointed we didn't use onions for this recipe, so red onions is always an optional add. Sorry, babe.)

Dressing

  • 3 tablespoons red wine vinegar

  • 3 tablespoons extra virgin olive oil

  • 1 large lemon squeezed

  • 2 garlic cloves, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

You Dim Sum, You Lose Some: Fried Potstickers

Filling

  • 1 pound ground pork / 1 pound tofu (or half a pound of both)

  • 1 cup shredded green cabbage

  • 3 ounces shiitake mushrooms, diced

  • 2 cloves garlic, pressed

  • 2 green onions, thinly sliced

  • 1 tablespoon fresh cilantro

  • 1 tablespoon hoisin

  • 1 tablespoon freshly grated ginger

  • 2 teaspoons sesame oil

  • 1 teaspoon Sriracha, or more, to taste

  • 1/4 teaspoon white pepper

  • ¼ teaspoon salt

  • 2 tablespoons vegetable oil

  • Soy sauce or dumpling sauce, for serving

Wrappers

  • 2 1/4 cups (320g) all-purpose flour

  • 3/4 cup (175g) very warm water (between 110 to 120ºF)

Stir Crazy Stir Fry 

Stir Fry

  • 4 pc, chicken thigh or 1 package, seitan

  • 1/2 onion, chopped

  • 1/4 cup green onion, chopped

  • 2 cups red cabbage, shredded

  • 4 oz. snap peas

  • 1 red pepper

  • 1 can water chestnuts 

  • 1/2 head bok choy, rinsed and chopped

  • 1 can baby corn

Sauce

  • 2 tablespoons cornstarch

  • 1/4 cup honey

  • 1/2 cup coco aminos

  • 3 cloves garlic, minced

  • 2 tbsp brown sugar

  • 1 tablespoon ginger, freshly grated

  • 1-2 tbsp sriracha (depends on how spicy you like)

  • 1/4 cup vegetable broth 

Korean BBQ Tacos

Protein


Taco Fixings

  • 3 scallions, chopped

  • 2 radishes, thinly sliced

  • 1 cup shredded red cabbage

  • 1 large shredded carrot

  • Sesame seeds (toasted, optional)

  • 1-2 garlic clove(s), minced

  • 6-8 corn tortilla

  • Cilantro, to taste

  • Crushed honey-roasted peanuts


Marinade

  • 1 cup of soy sauce/coconut aminos

  • ¾ cup dark brown sugar

  • 2 tablespoons minced garlic

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon Sriracha

  • 1 teaspoon freshly grated ginger

  • 1 tablespoon toasted sesame oil

  • 2 teaspoons black pepper

  • 1 tablespoon cornstarch

  • 1 tablespoon water

Honey Lemon Mediterranean Salad 

  • ½ cup cooked pearl barley (you can also use farro)

  • 8 cups baby kale

  • ¼ of a large red onion, diced

  • 1 avocado, cubed

  • ¾ of one cucumber, chopped (peeled or not -- we like to half-peel for some of the nutrient skin)

  • ⅓ cup of feta, crumbled

  • 1 can (15 oz) of chickpeas (drained, rinsed, dried)

  • ¼ cup sunflower seeds

  • 5 mint leaves, finely chopped

  • Lightly sprinkle salt + pepper

  • 2 hard-boiled eggs, sliced

Honey Vinaigrette

  • 4 tbsp olive oil

  • 3 tablespoons apple cider vinegar or white wine vinegar

  • ½ lemon freshly squeezed

  • ½ teaspoon lemon zest

  • 1 teaspoon dijon mustard

  • 1 tablespoon raw honey

  • 1 tablespoon Zhug (or whatever you have in your pantry regarding a blend of cardamom, cilantro, cloves, cumin, garlic, salt, and chili)

Ham and Cheese Puff Pastry

  • 2 sheets puff pastry

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 cup (240ml) warm milk

  • 1 pinch of salt

  • Freshly cracked pepper, to taste

  • Ground nutmeg (optional)

  • 1/4 lb (110g) cooked ham, diced or Plant Based Ham

  • 2 cups fresh spinach, rinsed and chopped

  • 1 cup Swiss cheese, grated

Matzah Nachos 

  • 4 pieces of matzah

  • 1 avocado

  • 1/2 yellow bell pepper

  • 1/2 red onion

  • 1 roma tomato

  • 3 cloves of garlic

  • 1/2 poblano pepper

  • 1/4 cup of cilantro

  • 2 dollops of Mild Nacho Cashew Queso

  • For vegan version: 2/3 cup of Daiya cheese Mexican blend and Beyond Meat Feisty Crumbles

  • For meat version: 2/3 cup of Mexican blend cheese and half 1/2 pound of ground beef

Pepperoni Pizza

  • 200 grams, pizza dough (for ease we picked up enough dough for a 14' pizza..feel free to make your own!)

  • About 1/2 cup tomato sauce

  • One handful of roasted garlic cloves

  • 8 oz freshly shredded mozzarella

  • 1/8 cup of freshly shredded parmesan

  • 6-8 pieces of pepperoni

  • Sprinkle with salt, black pepper, and red pepper flakes​

Arugula Pesto Pizza

  • 200 grams, pizza dough

  • Homemade arugula pesto (recipe adapted from Cook Nourish Bliss)

  • 8 oz freshly shredded mozzarella

  • 1/8 cup of freshly shredded parmesan

  • One handful of roasted garlic cloves

  • 5-10 kalamata olives

  • Two handfuls of arugula

  • 1/2 cup of plant-based chick’n (we used Daring, sautéed for 10 minutes before adding to the pizza on the grill)

  • Sprinkle with salt, black pepper, and red pepper flakes

Roasted Kale Pesto and Sausage Pasta

  • 5 cups dinosaur kale

  • 5 cloves garlic

  • 1/4 red onion

  • 1 tablespoon olive oil

  • 2 tablespoons nutritional yeast

  • 1/4 cup vegetable broth

  • 1/4 cup walnuts

  • Juice of 1/2 a lemon

  • 1/3 teaspoon salt

  • a pinch of red pepper flakes

  • 8 oz. pasta

  • 4 vegan sausages, sliced ( or chicken sausages)

  • Parmesan for topping

  • Salt and pepper to taste