📝 Ingredients:

• 2 cups cooked quinoa
• 2 sweet potatoes, cubed
• 2 cups chickpeas, drained
• 2 cups kale, chopped
• 1 avocado, sliced
• 1 cup shredded red cabbage
• 1 cup cherry tomatoes
• For dressing: 1/4 cup tahini
• 2 tbsp lemon juice
• 2 cloves garlic
• Water to thin
• Hemp seeds for topping

👨‍🍳 Instructions:

1. Preheat oven to 400°F
2. Toss sweet potatoes with oil, roast 25 minutes
3. Season chickpeas with cumin and paprika, roast 20 minutes
4. Massage kale with lemon juice and salt
5. Make dressing: blend tahini, lemon, garlic, water
6. Divide quinoa among 4 bowls
7. Arrange sweet potatoes, chickpeas, kale, cabbage
8. Add avocado and cherry tomatoes
9. Drizzle with tahini dressing
10. Sprinkle with hemp seeds and serve

📝 Ingredients:

• 2 cups red lentils, rinsed
• 1 can (400ml) coconut milk
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 can crushed tomatoes
• 3 cups vegetable broth
• 2 cups spinach
• Fresh cilantro and lime

👨‍🍳 Instructions:

1. Sauté onion in coconut oil until soft
2. Add garlic and ginger, cook 1 minute
3. Stir in curry powder, turmeric, cumin
4. Add lentils, tomatoes, and broth
5. Bring to boil, reduce heat, simmer 25 minutes
6. Stir in coconut milk
7. Add spinach, cook until wilted
8. Season with salt and pepper
9. Squeeze fresh lime juice
10. Garnish with cilantro, serve with rice

📝 Ingredients:

• 600g mixed mushrooms, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp chipotle powder
• 1 tsp cumin
• 12 corn tortillas
• For toppings: avocado slices
• Fresh cilantro
• Lime wedges
• Cashew crema
• Pickled red onions

👨‍🍳 Instructions:

1. Heat oil in large skillet over high heat
2. Add mushrooms, cook undisturbed 5 minutes
3. Stir and continue cooking until browned
4. Add onions, cook 5 minutes
5. Add garlic and spices, cook 1 minute
6. Season with salt and pepper
7. Warm tortillas on griddle
8. Make cashew crema: blend cashews, water, lime
9. Fill tortillas with mushroom mixture
10. Top with avocado, cilantro, crema, and pickled onions

📝 Ingredients:

• 400g firm tofu, cubed
• 3 tbsp green curry paste
• 2 cans (800ml) coconut milk
• 2 bell peppers, sliced
• 1 eggplant, cubed
• 1 zucchini, sliced
• 1 cup green beans
• 1 cup bamboo shoots
• Thai basil leaves
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• Juice of 1 lime

👨‍🍳 Instructions:

1. Press tofu to remove excess water
2. Fry tofu cubes until golden, set aside
3. In same pot, fry curry paste 2 minutes
4. Add thick coconut cream from top of can
5. Stir until oil separates
6. Add remaining coconut milk
7. Add eggplant and bell peppers, simmer 10 minutes
8. Add zucchini, green beans, bamboo shoots
9. Add tofu, soy sauce, and sugar
10. Stir in Thai basil and lime juice, serve with jasmine rice

📝 Ingredients:

• 2 cans (800g) black beans, drained
• 1 cup rolled oats
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground flax + 3 tbsp water
• 2 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp soy sauce
• 1/4 cup nutritional yeast
• Burger buns and toppings
• Lettuce, tomato, onion
• Vegan mayo or avocado

👨‍🍳 Instructions:

1. Mix flax with water, let sit 5 minutes
2. Sauté onion and garlic until soft
3. Mash black beans, leaving some chunks
4. Pulse oats in food processor until coarse flour
5. Mix beans, oats, onion mixture, flax egg
6. Add cumin, paprika, soy sauce, nutritional yeast
7. Form into 6 patties, chill 15 minutes
8. Cook in oiled pan 5 minutes per side
9. Or bake at 375°F for 25 minutes, flipping once
10. Serve on buns with your favorite toppings

📝 Ingredients:

• 1 large cauliflower, cut into florets
• For batter: 1 cup flour
• 1 cup plant milk
• 2 tsp garlic powder
• 1 tsp paprika
• For sauce: 1/2 cup buffalo hot sauce
• 3 tbsp vegan butter, melted
• For ranch: cashew or coconut yogurt
• Dill, garlic powder, lemon juice
• Celery sticks for serving

👨‍🍳 Instructions:

1. Preheat oven to 450°F, line baking sheet
2. Mix flour, milk, garlic powder, paprika for batter
3. Dip cauliflower florets in batter
4. Place on baking sheet, bake 20 minutes
5. Mix buffalo sauce with melted vegan butter
6. Remove cauliflower, toss in buffalo sauce
7. Return to oven, bake 20 more minutes
8. Make ranch: mix yogurt, dill, garlic, lemon
9. Serve hot wings with ranch and celery
10. Garnish with fresh parsley

📝 Ingredients:

• 450g elbow macaroni
• 1.5 cups raw cashews, soaked
• 2 cups plant milk
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 2 tsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp turmeric (for color)
• Salt and pepper
• Breadcrumbs for topping (optional)

👨‍🍳 Instructions:

1. Cook macaroni according to package, drain
2. Drain soaked cashews
3. Blend cashews, milk, nutritional yeast until smooth
4. Add lemon juice, mustard, garlic, onion powder
5. Add turmeric, salt, and pepper
6. Blend until completely smooth and creamy
7. Pour sauce over cooked pasta, stir to coat
8. Optional: transfer to baking dish
9. Top with breadcrumbs, bake at 350°F for 20 minutes
10. Serve hot, garnished with fresh herbs

📝 Ingredients:

• 3 ripe avocados
• 1/2 cup cocoa powder
• 1/3 cup maple syrup
• 1/4 cup plant milk
• 2 tsp vanilla extract
• Pinch of salt
• For topping: coconut whipped cream
• Fresh berries
• Cacao nibs
• Mint leaves

👨‍🍳 Instructions:

1. Scoop avocado flesh into food processor
2. Add cocoa powder, maple syrup, vanilla, salt
3. Blend until completely smooth
4. Add plant milk gradually to reach desired consistency
5. Taste and adjust sweetness
6. Divide among 6 serving glasses
7. Chill for at least 2 hours
8. Whip coconut cream until fluffy
9. Top mousse with coconut cream
10. Garnish with berries, cacao nibs, and mint