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BEST VEGAN TRUFFLED MAC AND CHEESE

2 Hannah Yams1 Cup Cashews soaked for at least an hour or overnight1 cup Nutritional Yeast1 tbs. TurmericBlack Pepper1 clove Garlic1/2 Lemon Juiced1 Tbs. Dijon MustardWater as neededSaltTruffles PASTA: Trumpet Pasta, called “Campaenelle”, little Bell in Italian. Organic NY Sfogilini brand: Boil and set aside just before you finish sauce. For gluten-free just do gluten-free pasta. Bake the yams for …

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WILD BLUEBERRY OAT BANANA PANCAKES

2 cups Organic Gluten-Free Oats2 Organic Bananas1 & 1/2 Cups Plant Milk Blend in blender. Oil non-stick pan lightly and sauté until golden brown on both sides. Wild Blueberries FrozenMiyoko’s Creamery ButterRunomook Bourbon Maple SyrupHeat these ingredients on very low and serve over pancakes. Garnish with Maple Butter, extra Wild Blueberries and flower. These are gluten-free, cruelty-free delicious and so …

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Beautifying Mineral “Bone” Broth With Escarole

Dried mushrooms 6 White Mushrooms quartered 3 -4 Carrots sliced diagonally 1/4 cup leek sliced with green parts 1 Red Onion Sliced 1 slice Hannah Sweet Potato 2 stalks Celery diced Handful of Fresh Thyme2 Kombu Strips1 Large head of Escarole In a soup pot fill almost to top considering the vegetables adding water, bring to boil, all the while …

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YELLOW DAL WITH SEARED MAITAKE

2 cups Yellow Lentils 1 Onion diced 2 -4 Cloves Garlic diced Ginger finely grated 4 cups Vegetable Broth 1/4 Cup Coconut Milk 6 thin carrots chopped Collard Greens 2 leaves spiral and diced 1 bag Finnish Potatoes quartered 1/2 tbs Cumin Powder1/2 tbs Curry Powder1/2 tbs Turmeric Salt/Black Pepper In iron skillet, sauté onion, garlic, ginger until light brown, …

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Collard Wraps with Veggies and Delicious Dill Tahini Sauce

CollardsYellow Bell Pepper Sliced1 Carrot sliced diagonally Miyoko’s Creamy Chive CheeseSliced Purple CabbageMisha’s Kind Foods Jalapeno, Habanero, Strawberries Cheese DILL SAUCE 1/2 Cup TahiniWater1 Lemon Juiced1/4 cup Dill leaves chopped Blend, add salt to taste, and adjust water for perfect consistency. Lay out collard greens on large plate, layer with your favorite nut cheese, carrots, bell peppers, and top with …

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Vegan Meaty Lentil Balls!

1 cup cooked Lentils 1 Onion finely diced 4 Cloves Garlic finely diced 1/2 tsp dried Oregano/Basil each 1/2 tbs. Balsamic Vinegar 4 tbs. Mushrooms* 1 Flax Egg 1/2 Cup Nutritional Yeast 1 cup Almond Flour 6 BROWN MUSHROOMSMadeira Cooking Wine Slice and sauté in garlic, grapeseed oil, when browned, splash with Madeira, this adds a sweetness to the mushrooms, …

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Power Up Oatmeal with Protein & Vitamin C

1 cups Bob’s Red Mill Organic Gluten Free Whole Oatshttps://www.bobsredmill.com Plant Milk Moon Juice Adaptogen Protein Powder Blueberries, Tangerines and Strawberries Boil 2 cups of water, add 1 cup of oats, stir and simmer for approximately 7 minutes, and add scoop of V protein powder towards the very end, stir in with whisk. Arrange the fruit and serve. So easy …

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Superfood Beauty Primrose Chia Pudding

Superfoods Blueberries Lucuma Chia Seeds Homemade Macadamia Nut Milk Whisk 1 tsp Lucuma into plant milk, whisk in Chia, add Blueberries. * Let set in refrigerator Overnight or for 1-2 hours. *Get your beautiful bowl or vessel you plan to use and rather than measure, add the milk to fill it first and then chia seeds stirred in to make …

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Summery Black Lentil ~ Wild Rice with Curry Dressing

1 cup Black Beluga Lentils Bay Leaf/Carrot/Garlic* 1 Cup Wild Rice Beets Spirilized 1 Japanese Sweet Potato Carrots quartered Creamy Basil V Cheese by The Cultured Kitchen DRESSING:  1/4 Cup EVOO, 1 clove garlic, Ginger grated, 1/2 Lemon, 2 tsp. Curry Powder,  Sea Salt.  Mix together and let merry while you cook.   Adjust flavors as necessary. LENTILS Bring 3 …