The Speedy Vegan

There are so many fun ways to eat a mango. Be sure to watch the YouTube video on a few of the ways I use mangoes. Here is the link to watch https://youtu.be/oj1SnDIt0pg

Mango Pico de Gallo

Ingredients

2 cups mango chunks

1 cup red onion, chopped

1 cup tomatoes, chopped (optional)

2 cloves garlic, minced

1/2 cup fresh cilantro, minced

1/2 cup fresh squeezed lime juice

Salt free seasoning or salt to taste

Instructions

Toss all the ingredients together in a bowl and adjust the seasoning to taste.

Ingredients For the Crust

2 cups almonds

½ cup cacao powder

8 oz. or 1 ½ cups medjool dates

¼ cup almond milk

½ cup rolled oats

Ingredients For the Filling

2 cups Japanese sweet potatoes roasted and peeled

1 10 oz. bag frozen raspberries

6 medjool dates (more if you like it sweeter)

For the Garnish

2 cups fresh raspberries

2 tablespoons cacao nibs

1 tablespoon slivered almonds

2 sprigs of fresh mint

3-4 edible flowers (optional)

Instructions

1. Make the crust by adding the almonds to a food processor. Pulse a few times to make crumbled nuts (not nut butter). Add the dates, cacao, oatmeal and almond milk and process until it forms and sticky dough. Press the crust into a fluted tart pan and set aside.

2. Add the Japanese sweet potato, dates and raspberries to a high-speed blender and blend until smooth.

3. Pour the filling into the tart crust and then garnish with the fresh berries, slivered almonds, fresh mint and edible flowers.

Asparagus, mint and peas perfectly capture the freshness of spring. This is a beautiful seasonal dish that is perfect for your holiday table.

Ingredients

1 pound fresh asparagus (or 1 bunch)
½ pound sugar snap peas
1 cup English peas, fresh or frozen and thawed
¼ small red onion, thinly sliced (or I shallot)
½ cup fresh mint leaves, chopped
2 tablespoons white balsamic or red wine vinegar
Grated zest of 1 lemon
Freshly ground black pepper

Garnish (optional)

Pansies or other edible flowers
Lemon slices
Fresh mint sprigs
Sprouts or micro greens

Ingredients

1. Bring a large pot of water to a boil and set up an ice bath on the side by filling a large bowl with cold water and ice cubes.
2. Meanwhile, trim the asparagus and cut into 3 inch pieces on a diagonal. Cut the sugar snap peas in half on a diagonal.
3. Blanch the asparagus by adding the asparagus to the boiling water and cooking for 3-4 minutes until the asparagus is bright green and slightly tender. Use a slotted spoon or spatula to transfer the asparagus to the ice bath to stop the cooking process and keep it crisp and bright green.
4. Add the English peas and sugar snap peas to the boiling water and blanch for 2-3 minutes or cook until bright green, crisp and slightly tender. Drain the water and transfer the peas to the ice bath. Once the vegetables have cooled completely drain and pat them dry to remove most of the water.
5. Slice the red onion or shallot very thinly with a chef’s knife or mandolin and add it to a large bowl with the lemon zest and vinegar (I like to use a good quality white balsamic from California Balsamic). Toss the onion in the vinegar and let it stand for a few minutes.
6. Add the vegetables to the bowl with onion and vinegar and toss it all together. Add the fresh mint, lemon zest and freshly ground black pepper and toss again.
7. Transfer to a serving platter. Garnish with your choice of sprigs of mint, slices of lemon, sprouts or micro greens, edible flowers and serve.

Chef’s Note: You can blanch the vegetables a few hours in advance, store them in the refrigerator and dress them right before serving.

Join me for a fabulous Costa Rica inspired 2-part cooking class series on April 28th and May 5th at 6:00 PM EST. Click here to see what’s on the menu and sign up!

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This tart is elegant and festive and perfect as a main course served with steamed asparagus and a crunchy green salad.
I like to serve this tart with a drizzle or dollop of my CauliCheese Sauce either on top or on the side. I have included the recipe below.

Crust Ingredients
3 cups grated potatoes (approximately 1½-2 pounds raw)
1 teaspoon Herbes de Provence
1 teaspoon garlic powder
1 teaspoon onion powder

Filling Ingredients
3 pounds onions, sliced (about 3-4 large)
3 cloves garlic, minced
1/3 cup sundried tomatoes, julienne
3 cups baby lose leaf spinach
1 teaspoon oregano
1 teaspoon thyme
2 tablespoons white or black balsamic vinegar*(see Chef’s Note)

Garnish (optional)
Green onion or chives, sliced on a diagonal
Parsley, chopped
Thyme sprigs

Instructions

1. Preheat oven to 400°F.
2. Grate the potatoes using a food processor or box grater. Pour the grated potato onto a clean kitchen towel and squeeze out as much liquid as possible.
3. Transfer the grated potatoes into a bowl and add Herbes de Provence, garlic powder, onion powder and toss to combine.
4. Press the potato mixture into the bottom and sides of a 9½ inch round or 8 X 11½ inch springform or tart pan and bake for 35-40 minutes or until the edges start to brown and become crispy.
5. While the crust is baking, make the filling by placing a large stainless steel pan on the stovetop to heat up (skip this step if you are using a nonstick pan). Once the pan is hot, add the onions to the pan and sauté stirring frequently.
6. Keep cooking the onions for about 20-25 minutes, stirring frequently. If the onions start to stick add a tablespoon of water but you want the onions to stick a little because that is how they caramelize.
7. Once the onions have caramelized, add the garlic, sundried tomatoes, spinach, oregano and thyme and cook for 3 minutes or until the sundried tomatoes start to soften and the spinach starts to wilt into the onions.
8. Remove the potato crust from the oven and spoon all the vegetable into the crust. Run a knife around the edge of the crust to remove the tart from the side of the pan and place it on a serving platter.
9. Garnish with fresh herbs, chives or green onions and serve with or without the CauliCheese Sauce.

Chef’s Note: Keep in mind if you use a dark balsamic vinegar the tart filling will be very dark. I like California Balsamic vinegar especially the Premium White Balsamic or the Gilroy Garlic for this recipe.

CauliCheese Sauce
This sauce can be made in advance and warmed up before serving.
Ingredients
8 oz. white or gold potatoes, diced
4 oz. orange sweet potatoes, diced
8 oz. cauliflower, diced
4 oz. onion, chopped
2 gloves garlic
¾ cup water
½ cup nutritional yeast
1 tablespoon lemon juice
salt-free seasoning and freshly ground black pepper

Instructions
1. Add the potatoes, cauliflower, onion and garlic to a pot of water and bring to a boil. Lower to a simmer and cook for 10-15 minutes or until the vegetables are tender. * (See Chef’s Note)
2. Drain the vegetables reserving ¾ cup of the water.
3. Add the vegetables, water, nutritional yeast and lemon juice to a high-speed blender and blend until smooth.
4. Season with salt free seasoning or freshly ground black pepper to taste.
5. Use right away or store in a mason jar in the refrigerator.

Chef’s Note: To make this in and instant pot. Insert a steamer basket in the instant pot and add the potatoes, cauliflower, onion and garlic. Pour in 1 cup of water and cook on high pressure for 3 minutes with quick pressure release or natural pressure release. Transfer the vegetables and ¼ cup of the cooking liquid to a small blender. Add the nutritional yeast and lemon juice to the blender and blend until smooth. Season with salt-free seasoning and freshly ground black pepper to taste.

I make so many variations of Overnight Oatmeal but this is my classic recipe. These jars are perfect to grab and go in the morning or have as a snack any time of day. Enjoy them cold straight from the fridge like a pudding or heat up the jars for a warm nourishing meal.

HERE is a quick Instagram Reel to show you how I make a batch of these.

HERE is a link to the wide mouth funnel that is in my Amazon store. It makes it so much easier if you use the funnel.

For each jar use:

½ cup frozen blueberries

½ cup old fashioned oatmeal

1 Tbsp Chia seeds

1 Tbsp hemp seeds

1 tsp ground flax seeds

¼ tsp ground cinnamon

½ ripe banana, sliced

1 tbsp maple syrup (optional)

¾ cup organic soy or nut milk

Frozen strawberries and mango to fill the jar

Gather your jars, add all the ingredients and customize as you wish. Put on the lids and pop them in the refrigerator overnight. Grab and go for breakfast or a snack. Eat them cold like a pudding or heat them in the microwave (lids off) for 2-3 minutes if you prefer them warm.

NOTE: Use whatever combination of fruits or spices you like. I start with blueberries on the bottom of the jar and then top that with the oatmeal and seeds, cinnamon and plant-based milk.

Watch the video https://vimeo.com/137211001

Ingredients

·      1 cup of raw almonds

·      4 cups of water

·      1/2 teaspoon cinnamon (optional)

·      1 teaspoon vanilla essence (optional)

Tools

·      High Powered Blender (Vitamix)

·      Nut Milk Bag

·      Glass Bottles

Directions

1.   Soak the almonds in water overnight

2.  Drain the almonds and place in a Vitamix

3.  Blend the almonds, water, cinnamon and vanilla for about a minute

4.  Pour the mixture into the nut milk bag and squeeze out the milk into a jug or bowl

5.  Pour the milk into glass bottles and store in the refrigerator (should last about 5 days)

The left over almond meal pulp can be used to make waffles or granola.

Video on making waffles here

This delicious combination is one I repeat often. It is a simple salad that looks and tastes a little bit fancy so it makes a lovely first course for any meal. You could add a whole grain of your choice to turn it into a complete meal – “a green, a bean and a grain”.

Serves 2
Ingredients
3 medium golden beets
4 cups arugula
1⁄3 cup pistachios
1⁄3 cup Tofu Feta*

*Tofu Feta Ingredients
7 oz. extra firm tofu, drained and pressed
1⁄4 cup lemon juice
1⁄4 cup water
1⁄4 apple cider vinegar
1 tablespoon oregano

Dressing Ingredients
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon apple cider vinegar
2 tablespoons of shallot, minced
1 teaspoon Dijon mustard
1 teaspoon maple syrup or date syrup
1⁄4 teaspoon salt-free seasoning
1⁄4 teaspoon freshly ground black pepper

Instructions
1. Heat the oven to 425°F and wrap the beets in parchment paper and then foil and place them on a baking sheet and roast for 60 minutes. Let the beets cool completely and then peel them and cut into ½ inch dice or slices.
2. To make the Tofu Feta, press the block of tofu (I use this Tofu Press HERE)cut the pressed tofu into cubes. Mix the lemon juice, water, vinegar and oregano in a shallow glass storage container and add the tofu cubes to marinade. Refrigerate for several hours.
3. Whisk together all the ingredients for the dressing in a small bowl. Add the arugula to a large salad bowl and pour some of the dressing over the leaves and toss together.
4. Divide the arugula on the serving plates. Then, top each salad with beet slices, pistachio nuts, crumbled vegan feta and serve.

When I was a child we grew rhubarb in our garden and my mother would make the most delicious Rhubarb Tarts. Her tarts were exquisite but they were packed with sugar and butter and she always served them with a dollop of fresh cream from our cows. Given the short season for rhubarb and the abundance in our garden, she would make big batches of compote and serve it for breakfast topped with yogurt.

One of the things I look forward to every spring is fresh rhubarb showing up at the farmers markets or in the grocery store so I can make rhubarb and strawberry tarts or compote. I don’t use any sugar, butter or cream in this recipe but it still brings back all the flavors of my childhood. I simply use the compote as my tartlet filling or I serve the compote plain or topped with unsweetened plant-based yogurt.

Rhubarb is quite bitter and not for everyone. But for those of us who love it paired with strawberries and dates for sweetness, it is a reason to look out for it before it’s short spring season is over. A word of caution about the leaves, they are poisonous if eaten in large quantities so make sure you are only using the stalks.

Serves 6-8

Ingredients for the Compote

2 cups or 6 large stalks of rhubarb chopped into 1 inch pieces

2 cups fresh or frozen strawberries, sliced

3 medjool dates, chopped

¼ cup date paste or date syrup

2 tablespoons lemon juice or orange juice

2 tablespoons chia seeds

Ingredients for the Tartlet Crust

1 cup rolled oats

1 cup raw walnuts

1 cup medjool dates

1 teaspoon vanilla powder

Instructions

1. Add all the compote ingredients to a saucepan and bring to a simmer over low heat, stirring occasionally. Simmer, uncovered for 10-12 minutes or until the fruit starts to soften and the mixture starts to thicken. Remove the pot from the stove and let the mixture cool to room temperature before placing in a jar or glass storage container and refrigerating. The mixture will thicken further as it cools.

2. Make the crust by placing all the crust ingredients into a food processor and process for a couple of minutes or until the mixture starts to stick together.

3. Use shallow fluted tart pans or Mason jar lids as tartlet pans (as shown in the photographs). Spoon a little of the crumbly crust mixture into the pans and then using your fingers, carefully push the mixture into the base and up the sides of the pans to form an even firm layer. You can place the tart crusts in the refrigerator until ready to plate and serve or just move on to the next step without refrigerating.

4. Remove the tart crust from the pan by placing the tart pan or mason jar lids on top of an inverted shot glass or small jar. The rim of the tart pan may fall away easily or need a little coaxing. Lift the bottom round of the pan off the glass and use a sharp knife to separate the crust from the bottom round and slide the crust onto a serving platter or cake stand.

5. Fill the tart or tartlets with the Rhubarb and Strawberry Compote and garnish with fresh strawberry slices and serve right away.

Chef’s Note: You can also serve the compote warm with unsweetened plant based yogurt or Nice Cream as a desert.

These Stuffed Cabbage Rolls are a family favorite comfort food.  I make these on a snowy winter days, they are just so delicious and satisfying. This is also a perfect meal to celebrate Saint Patrick’s Day!

Here is a video on how I make them https://youtu.be/D8f_8gZR_Cw

Ingredients

I head of cabbage (Savoy Cabbage works best)

2 cups of cooked wild rice, brown rice or quinoa 

2 cups of mushrooms, diced

1 cup of red onion, diced

1 cup of carrots, diced

1 cup of celery, diced

3 cloves of chopped garlic

1/2 cup of vegetable stock

1 cup cooked lentils or chickpeas

Thyme, sage, pepper or herbs of your choice

2 cups of marinara sauce

Parsley to garnish

Instructions

1. If you are using a Savoy Cabbage you can simply peel off the large outer leaves and microwave them for a minute to soften them. If you have a regular cabbage then turn the cabbage upside down and cut out a big chunk of the stem with a sharp knife.

2. In a large pot with a steaming rack inside, steam the head of cabbage for 5 minutes or more depending on the size of the cabbage (add water to the pot for steaming).

3. While the cabbage is steaming, sauté the onion, celery, carrots, garlic and mushrooms until softened. If the vegetables start to stick, add a splash of vegetable stock or water to the pan.

4. Add the rice or quinoa and beans or lentils to the veggies along with the herbs and set aside.

5. Remove the cabbage from the steamer and let it cool and then carefully peel back the leaves.

6. Take about 3 heaped tablespoons of the rice and veggie mixture and place it in the middle of the cupped cabbage leaf. Roll up each leaf like a burrito tucking in the sides as you go.

7. Pour the marinara sauce into a large pot or dutch oven and place the cabbage rolls on top. When you have all the rolls in spoon a little more sauce over the cabbage rolls. Heat on the stove top in a covered pot for 10-12 minutes until warmed through. Note that they can also be cooked in the oven (covered) at 350°F for about 20-25 minutes.

8. I serve these with a little chopped parsley sprinkled on top and extra sauce on the side if needed.

See how I make these on this YouTube video https://youtu.be/D8f_8gZR_Cw

Perfect treats for all the cherry lovers in your life. These are fun to serve for dessert or to pop in a lunch box.

Here is a video of how I made them on CHEF AJ LIVE (fast forward to minute 36)

This recipe is part of my Plant-based Parties Potlucks Picnics & Prep cooking class series which is packed with more wonderful recipes you will love - you can find it HERE.

Ingredients
8 medjool dates, pitted
1⁄4 cup boiling water
1⁄2 cup raw almonds
1 cup roasted sweet potato (see Chef’s Note)
3⁄4 cup raw cacao powder, divided
20 fresh cherries, pitted

Instructions
1. Soak the dates in the boiling water for 30 minutes.
2. Add the almonds to a food processor and pulse a few times to break up the nuts into coarse crumbs. (Don’t process for too long or you will have almond butter.) Place the almonds into a mixing bowl. Set aside.
3. Place 1⁄4 cup of the cacao powder into a small bowl and set aside.
4. Add the dates and the soaking liquid to a blender or food processor. Next, add the sweet potato and 1⁄2 cup of the cacao powder to the dates. Blend or process until very smooth.
5. Add the mixture to the nuts. Stir it together until well combined. Place the bowl in the refrigerator for 30 minutes to chill and firm up.
6. Wet your hands. Make the truffles by wrapping the cherries with the truffle mixture. Coat the outside of the truffles by rolling them in the reserved cacao powder.
7. Place the truffles in the refrigerator for one hour before serving.


CHEFS NOTE: Use regular orange flesh sweet potatoes or white sweet potatoes (often called Hannah yams or Japanese sweet potatoes).

We like to serve the truffles along with some fresh cherries. Another option is to freeze some pitted cherries and then roll the frozen cherries in raw cacao before serving. Simple and delicious!

These are a delicious healthy treat or dessert. Eat them alone or with a scoop of Nice Cream on the side, YUM!

Watch me make them on Chef AJ Live ( at minute 27) in May 2020 here : https://www.youtube.com/watch?v=R-KvdTYl648&t=20s

Ingredients
1 ½ cups mashed cooked sweet potato
12 medjool dates, pitted
½ cup boiling water
¼ cup unsweetened almond or oat milk
¾ cup raw cacao powder or carob powder
1 ½ cups rolled oats, blended into flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup walnuts or pecans, chopped (optional)

Instructions
1. Soak the pitted dates in boiling water for 20 minutes.
2. Preheat the oven to 350°F and line an 8 inch square brownie pan with parchment paper.
3. Combine the sweet potato, dates (and soaking liquid), almond
milk and cacao powder in a food processor and process until
smooth.
4. Add the oat flour, baking powder and baking soda and stir it in
using a spatula. The mixture is very sticky and fudgy so it will be
hard to process without stirring it together first. Process a few
times to make sure the flour and baking agents are well combined.
5. Fold in the nuts and then pour the batter into the brownie pan and bake for 30 minutes.
6. Remove from the oven and cool before cutting and serving.

Chef’s Note: They taste even better when refrigerated for several hours and served cold.

A perfect recipe to make in the summer when farmers markets are abundant with fresh eggplant and fresh basil. This recipe was part of my Sweet & Savory Summer cooking class series (on sale here).

HERE is a link to show you how I made this recipe on Chef AJ Live on YouTube in May 2020.

Za’atar spice blend (see Chef’s Note below) is a key ingredient in this dish, the flavors instantly transport me to the Greek Islands. I serve this with a big green salad or grilled asparagus for a complete meal.

Ingredients for Stuffed Eggplant
3 small eggplants
¾ cup mushrooms, diced
¾ cup onion, diced
2 tablespoons tomato paste
2 cloves garlic, minced
1 teaspoon cumin
½ teaspoon oregano
¾ cup brown rice, cooked
2 tablespoons water for sautéing
½ teaspoon freshly ground black pepper
½ teaspoon salt-free seasoning (or salt)
1 teaspoon za'atar (see Chef’s Note)
1 tablespoon fresh basil, chiffonade cut

Ingredients for Lemon Tahini Sauce
2 tablespoons tahini
1 clove garlic
2 tablespoons lemon juice
1/3 cup water
½ teaspoon salt-free seasoning (or salt) to taste
½ teaspoon dill

Instructions
1. Preheat the oven to 400°F and line a baking sheet with a silicone baking sheet or parchment paper.
2. Slice the eggplants in half lengthwise and scoop out some of the flesh leaving a ¼ inch shell so it holds its shape when baked. Chop up the reserved eggplant that you scooped out to use in the filling. Place the eggplant shells on the baking sheet cut side facing up and cook for 15-20 minutes.
3. While the eggplants are cooking, add the reserved eggplant, onions and mushrooms to a pan and sauté for 5 minutes using a splash of water to prevent sticking. Add the garlic, tomato paste, cumin and oregano to the vegetables and cook for 2 minutes.
4. Remove the eggplants from the heat. Add the cooked rice, salt and pepper. Mix the rice together with the cooked veggies. Adjust the seasoning.
5. Once the eggplant shells have cooked, remove them from the oven and stuff with the filling (piled up in a mound.) Then, return them to the oven to bake for 10 minutes.
6. While the stuffed eggplants are baking, make the Lemon Tahini
Sauce by blending together all the ingredients (except the dill).
Once the sauce is blended, stir in the dill until well combined.
7. Remove the stuffed eggplants from the oven and transfer them to
a serving platter. Sprinkle the za'atar over the eggplants and then drizzle on the Lemon Tahini Sauce. Sprinkle fresh basil on top and serve.

Chef’s Note: Za'atar is a spice blend found mostly in Middle Eastern and Mediterranean cooking. It is a blend of different herbs, sesame seeds, sumac and salt. (HERE is a link to a salt-free brand.) You can make your own using equal amounts of oregano, thyme, sumac, sesame seeds, salt-free seasoning and optional cumin.

See how to make them on my YouTube video:

https://www.youtube.com/watch?v=k9CyaG8996I&t=57s

Ingredients

1 cup of raw cashews (or almonds or macadamia nuts)

1 1⁄2 cups medjool dates, pitted (approximately 18 dates)

1⁄2 cup raw cacao powder

1⁄4 cup water

1⁄2 cup chopped nuts, cacao nibs, coconut flakes and cacao powder for rolling

Instructions

1. Add the nuts to a food processor and pulse several times until you have a nut meal consistency (not nut butter).

2. Add the dates, cacao powder and water and process until a smooth ball is formed. Use extra water if needed to help blend.

3. Use a teaspoon or melon baller to scoop out the dough and use your hands to roll into little balls.

4. If desired, roll balls with a coating of chopped nuts, cacao nibs, coconut flakes or raw cacao powder to finish. Chill until ready to serve.

NOTE: These Chocolate Truffles are also delicious when frozen.

WATCH THE VIDEO HERE: https://www.youtube.com/watch?v=k9CyaG8996I&t=57s

By Elspeth “The Speedy Vegan” Feldman

HERE is a video showing the basic method of how I make my granola……follow the temperature and cooking time below rather than the ones I talk about on the video.

Ingredients
4 cups old-fashioned rolled oats
1⁄2 cup raw walnuts, chopped
1⁄2 cup raw pecans, chopped
1⁄2 cup raw hazelnuts, chopped
1⁄4 cup raw pepitas (pumpkin seeds)
1⁄4 cup sunflower seeds
2 teaspoons cinnamon
1 teaspoon vanilla extract
1⁄2 cup unsweetened applesauce or 1 large ripe mashed banana
1⁄2 - 3⁄4 cup maple or date syrup
1/2-cup organic raisins

Instructions
1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Put all the ingredients (except the raisins) into the bowl and toss to combine evenly.
3. Spread the granola on the baking sheet and bake for 45-55 minutes until it is slightly golden (ovens vary so watch that it does not burn).
4. Use a spatula to carefully flip over large sections of the granola and bake for 10-20 minutes more or until the granola is dry and crunchy.
5. Turn the oven off but leave the tray in the oven to dry out the granola in the residual heat for 20- 30 minutes.
6. Remove from the oven and cool completely. Add in the raisins and toss to combine. Serve or store in an airtight jar or in the freezer in bags.

Chef’s Note: Use any combination of nuts and seeds you prefer: macadamia, walnuts, cashews, hazelnuts, pecans, almonds etc. For a tropical flavor add in ½ cup of unsweetened coconut flakes.

I usually double the batch and store extra in the freezer in bags like these HERE.

This wonderful hearty, healthy, creamy soup is what gets me through the winter months. I make a big batch and store any leftovers in glass jars in the refrigerator for up to 5 days.

Ingredients

1 pound cremini or button mushrooms, sliced

1 cup onion, diced

1 cup carrots, diced

1 cup celery, diced

3 cloves garlic, minced

4 cups water or low sodium vegetable broth

2 cups cooked oat groats separated* (see note)

1/2 teaspoon freshly ground black pepper

1 teaspoon salt free seasoning (I like Benson’s Table Tasty)

2 teaspoons herbes d’ Provence

1/2 cup raw cashews, soaked in 1 cup hot water for 20 minutes

2 cups kale, shredded

Fresh thyme to garnish

Instructions

1. Add the onions, carrots and celery to a large soup pot or Dutch Oven and saute for 4-5 minutes. If the vegetables start to stick , just add a splash of water.

2. Add the mushrooms and garlic to the pot and continue to saute 3 minutes more.

3. Add 4 cups of water, herbes de Provence, pepper and salt free seasoning to the pot and bring it to a simmer.

4. Add the cashews and soaking liquid to a blender and blend them into a smooth cream. Add this to the soup pot and bring it back to a simmer.

5. Remove the pot from the heat and use an immersion blender directly in the pot to blend up the soup to your desired consistency. I like to keep it quite chunky.

6. Add the cooked oat groats and the kale to the pot and let it come to a gentle boil for a few minutes (depending on how chewy you like your kale). If the soup becomes too thick just add a cup of water or vegetable broth.

7. Adjust the seasoning if necessary and serve hot.

• Chef’s Note: I prefer oat groats to brown rice but groats do take some time to cook, so I cook them in bulk in my Instant Pot and freeze 1 cup portions using Souper Cubes . It makes it so easy to pull them out the freezer any time I need them. I transfer the frozen blocks of oat groats to Reusable Gallon Bags so I can free up my Souper Cubes to use again.

• Here is how I cook the oat groats in the Instant Pot - I add 2 cups Oat Groats and 2 1/2 cups of water to the Instant Pot and I cook them for 22 minutes on high pressure with natural pressure release and then I let them sit in the Instant Pot for an hour before I use them or let them cool.

This is an elegant delicious dish that is perfect for everyday or for special occasions. This recipe was part of my Italian cooking class in the Meals & Mocktails cooking class series.

Here is a video from when I made it live on Chef AJ’s YouTube channel on May 2020: https://www.youtube.com/watch?v=R-KvdTYl648&t=20s
And
Here is a link to see me making this dish on our YouTube channel: https://www.youtube.com/watch?v=-GUvKwrEQlI&t=814s


Ingredients
1 batch of the Tofu Spinach Ricotta Stuffing (see recipe below)
4 large zucchini
2 ½ cups Marinara Sauce (here is a link to my very simple Marinara Sauce recipe)

Ingredients for Tofu Spinach Ricotta
1 (14 oz.) package extra-firm tofu
3 tablespoons nutritional yeast
1 teaspoon white miso
½ teaspoon oregano
¼ teaspoon allspice
1 small onion, finely chopped
3 cloves garlic, minced
4 ounces white button mushrooms, finely chopped (optional)
1 (10 ounce) bag frozen spinach, thawed and drained or 3 ounces fresh spinach
2 tablespoons fresh lemon juice
Salt-free seasoning and pepper to taste (optional)

Instructions
1. Preheat the oven to 350°F.
2. Slice zucchini 1/16 inch thick lengthwise using a sharp knife or
Mandolin (always use a safety glove).
3. Lay the slices on a paper towel and let them sit for 10 minutes
then pat each slice dry.
4. Make the Tofu Spinach Ricotta by crumbing the tofu with your
hands in a large bowl. Add the miso, oregano, allspice and
lemon juice and stir thoroughly. If you like a smoother creamier
texture you can put it in a food processor and pulse it a couple of
times.
5. Sauté the onions, garlic and mushrooms with a splash of water for 4-5 minutes until softened. Add the spinach and cook for 2 minutes.
6. Add the vegetables to the tofu mixture and fold it all together until well combined.
7. Add salt-free seasoning and pepper to taste if needed.
8. Spoon 1 cup of the marinara sauce into the bottom of an 8 x 10 baking dish.
9. Spread a teaspoon of Tofu Spinach Ricotta onto one slice of each zucchini and roll it up tightly. Line all the zucchini roll-ups in the baking dish so the openings of the roll up are facing the bottom of the baking dish. https://www.instagram.com/p/CECYljopXQg/
10. Pour the rest of the marinara sauce over the top and bake for approximately 30 minutes. Sprinkle with a little vegan Parmesan and fresh basil and serve.

Chef’s Note: This dish freezes well so make extra!

Perfect for Easter or Mothers Day or a cool crisp Fall evening. The flavors of this soup get better and better so if you can make it a day ahead please do.  It is also great to pack in your lunch box the next day so remember to make extra. Here is the link to the YouTube video on how to make it. Roasted Carrot & Cumin Soup

Soup Ingredients

2 pounds carrots, rough chopped

1 small head garlic

1 large red onion, cut in 8 chunks

1 teaspoon cumin

6 cups vegetable stock

Salt free seasoning and pepper to taste

Instructions

1. Heat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.

2. Spread the carrots on the baking sheet and wrap the head of garlic in parchment paper and then wrap in silver foil and place on the baking sheet and roast for 30 minutes.

3. Add the onion to the carrots and roast for 30 minutes.

4. Add the roasted carrots and onions to a blender. Cut the root end of the roasted garlic off and squeeze the roasted garlic into the blender. Add 4 cups of the vegetable stock and the cumin to the blender and blend until smooth.

5. Pour the soup into a pot and add the additional vegetable stock to your desired thickness. Add the seasoning to taste and heat through.

6. Serve with a swirl of Cashew Cream and top with the Shiitake Bacon.  

For the Cashew Cream

1 cup raw unsalted cashews

½ cup water

1 clove garlic

1 tablespoon lemon juice

Instructions

1. Soak the cashews in 2 cups of water for an hour then drain and rinse and add them to a high-speed blender. Add the water, garlic and lemon juice and blend until smooth and creamy.

2. Adjust the flavor if needed and store in a jar in the refrigerator if you are not using right away.

For the Shiitake Bacon

  2 cups shiitake mushrooms, thinly sliced

1 teaspoon liquid smoke (optional)

1 teaspoon coconut aminos or tamari (optional)

Instructions

1. Turn on the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat and place a wire baking rack on top.

2. Toss the sliced mushrooms in a bowl with the liquid smoke and coconut aminos and spread them on the wire rack.

3. Bake for 10 minutes and then carefully turn over each piece and bake for another 10 minutes. Cook a little longer if needed but know that the mushrooms crisp up as they cool.

 Roasted Carrot & Cumin Soup video

Halloween and Thanksgiving have come and gone and the Christmas tree is now up but I am still in a Pumpkin state of mind.  On a recent cold Saturday morning I was craving something warm, sweet and creamy so I came up with this nourishing treat.

I had a couple of small pumpkins sitting on my kitchen counter so I cut them open and scooped out the seeds (yes I rinsed them and spread them on a silpat mat and baked them until crunchy in a 300F oven). I then put the pumpkins in a large pot of water and boiled them until soft.

I then scooped out a couple of cups of flesh and put that in my vitamix blender along with a very ripe banana, almond milk and pumpkin spice.  I blended this all together on the warm soup setting fro several minutes.  I made two large servings which I poured into mugs and topped with a sprinkle of pumpkin spice.  It was delicious just like that but if you prefer sweeter drinks you could also blend in a medjool date.

Pumpkins are full of an important antioxidant beta-carotene which give them their bright orange color.  Beta-carotene is one of the plant carotenoids converted to vitamin A in the body and it may reduce the risk of developing certain types of cancer as well as protection against heart disease.  8 Impressive Benefits of Pumpkins 

INGREDIENTS

2 cups of cooked pumpkin

24 oz of Almond milk

1 tablespoon of pumpkin spice

1 large ripe banana

6 medjool dates

DIRECTIONS

1. Blend all the ingredients in a high speed blender on the warm soup setting for several minutes or  blend and then heat  in a pot on the stove.

2. Pour into mugs and sprinkle with a little pumpkin spice or cinnamon. 

My Smokey Baba Ganoush is a “perfect for picnic baskets” recipe. We also enjoy it this as part of a Mediterranean dinner buffet along with several other recipes from our Mediterranean menu in the Sweet & Savory Summer cooking class series.

Ingredients
2 eggplants
1 teaspoon cumin
2 cloves garlic, minced
2 teaspoons oregano
1⁄4 teaspoon smoked paprika
4 tablespoons tahini
1-tablespoon miso or salt-free seasoning
1⁄4 cup lemon juice

Instructions
1. Preheat the oven to 450°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Poke the eggplants with a skewer and place on the baking sheet.
Roast for 45 minutes or until the skin is chard and the flesh is soft.
3. Remove the eggplants from the oven. Slice them in half and let them cool.
4. Scoop the flesh from the eggplants and add it to a food processor along with the cumin, garlic, oregano, paprika, tahini, miso and lemon juice.
5. Pulse a few times to blend all the ingredients but keep it slightly chunky. Adjust the seasoning.
6. Serve with sliced watermelon radish, raw carrots, endives, cucumber slices, celery or pita bread.

Chef’s Note: Instead of baking the eggplants you can grill them on a grill pan (like my favorite one) until the skin is charred and the flesh becomes soft.

This satisfying dish is low calorie and packed with nutrient dense vegetables. If you can’t find “butternut squash planks” already sliced in the grocery store it is easy to make your own. Choose a large butternut and cut off the neck right where it meets the base, use a vegetable peeler to remove the skin and place the neck on a solid chopping board. With a very sharp chef’s knife, slice thin planks lengthwise trying to keep a uniform thickness.

For the filling, sauté whatever vegetables you have on hand. It is a great “clean out the fridge “ recipe. You can skip the layer of shiitake mushrooms but it does add a wonderful umami flavor to the dish. The amounts below are a loose estimate.

This is a delicious recipe to have on hand for lunch boxes so plan on making more than you need.

Ingredients for the White Sauce
1 small head cauliflower, rough chopped
4 cloves garlic
3 tablespoons nutritional yeast (optional)

Ingredients for the Filling
2 cups sliced button mushrooms
1 big bunch Swiss chard, collard greens or spinach, chopped
1 large zucchini, diced
1 large onion, diced
2 cups broccoli, diced
1 6 oz sliced shiitake mushrooms
2 teaspoons Herbs d’ Provence
Salt free seasoning and pepper , optional
2 pounds butternut squash planks
1/3 cup fresh chopped parsley or basil to garnish

Instructions

Heat oven to 400 °F.

Add the cauliflower and garlic cloves to a steamer basket in a heavy saucepan with a cup of water, bring to a boil with the lid on. Once the cauliflower is tender remove it from the heat and let it cool. Add the cauliflower, garlic, nutritional yeast and 1/2 cup of the steaming water to a high speed blender and blend it into a smooth and creamy sauce. Set aside.

In a large skillet, saute all the vegetables (except the shiitake mushrooms) in a little water until softened. This should take about 5 minutes. Add the seasonings to the vegetables and set aside.

Lay a row of butternut planks in a lasagna pan (approximately 9 x 9 inch) and top with a third of the vegetable mixture. Pour some of the cauliflower sauce over the vegetables and then top that with a layer of shiitake mushrooms. Repeat until you have used up the vegetables but end with a layer of the cauliflower sauce on top.

Bake in the oven uncovered for 45 minutes. Remove from the oven and sprinkle with fresh parsley or basil and serve hot.

French Apple Lemon Tart

This is the perfect tart for Rosh Hashanah dinner parties or any fall celebrations.

Here is a link to our YouTube video DELIGHTFUL VEGAN FRENCH APPLE TART

I also made it on Chef AJ LIVE in September 2020. I start making the tart at minute 26 HERE IS THE LINK

Ingredients for Tart Crust

1 ½ cups raw almonds (or chestnuts, walnuts, pecans or hazelnuts)

1 cup gluten-free rolled oats

5 oz Medjool dates (approximately 8 dates)

¼ cup date paste

Ingredients for Tart Filling

½ cup date syrup

3 teaspoons cornstarch

½ cup unsweetened almond or soy milk

Zest of 1 lemon

3 tablespoons freshly squeezed lemon juice

5-6 apples, cored, halved and thinly sliced

½ teaspoon turmeric powder (optional)

Instructions

1. Make the tart crust by adding the nuts, oatmeal and dates to a food processor fitted with the “S” blade. Process until crumbly. Add the date syrup and process for another minute or two.

2. Pour the mixture into a 10-inch tart pan. Press the crust into the pan—evenly coating the bottom and the sides—and then set it aside.

3. Whisk together the date paste and the cornstarch in a small pot. Then mix in the almond or soy milk, lemon zest and lemon juice. Cook it over medium heat. Whisk the mixture frequently for about 5 minutes or until the sauce thickens.

4. Remove the sauce from the heat and then pour it into a large sauté pan. Add the apple slices to the pan and cook for 3-4 minutes, stirring frequently. Put the lid on the pot and turn off the heat. Let the apples soften for 4-5 minutes. Remove the lid and let the apples cool.

5. Arrange the apple slices (skin side facing out) in concentric circles or in a spiral over the top of the crust. Start from the outside and work your way into the center of the tart.

6. Serve at room temperature. Or, refrigerate the tart and serve cold.

*This tart freezes beautifully so make an extra on to pop in the freezer.

Shepherd’s Pie has always been one of my favorite meals on a cold fall or winters day. It is warm, nourishing and comforting. But sometimes it can feel heavy so I came up with this version that really is “creamy and dreamy” and packed full of nutrients.

FOR THE FILLING

1 cup onion, diced

1 cup carrots, diced

1 cup celery, diced

2 cups vegetable stock

3 cups cooked lentils ( I often buy the precooked lentils form Trader Joes)

1/2 pound mushrooms, rough chopped

1 teaspoon poultry spice

1 teaspoon thyme

1/2 a teaspoon fresh ground black pepper

Salt substitute, to taste (I use Bensons Table Tasty)

2 big handfuls of baby spinach or Swiss chard

FOR THE POTATOES

3 pounds of organic yukon gold potatoes (unpeeled)

3 whole cloves of garlic 

FOR THE CREAMY CAULIFLOWER SAUCE

 ¾ pound cauliflower florets

 ½ medium onion, roughly chopped

 ½ cup raw cashew nuts

1 teaspoons almond butter

½ cup boiling water, or as needed

1 clove garlic, chopped

 1/2 cup nutritional yeast

1 tablespoons coconut aminos

1 teaspoon lemon juice

 Salt substitute, to taste

INSTRUCTIONS

Heat oven to 400F

Scrub the potatoes and cut in quarters and add to a large pot along with the garlic.  Cover the potatoes with water and bring to a boil.  When they are tender (approximately 20 minutes) drain and mash with a potato masher.

While the potatoes are cooking, sauté the onion, carrots and celery in a little vegetable stock until caramelized.  Add the chopped mushrooms and lentils along with the herbs and seasoning and cook for 10 minutes more. Remove from the heat and add in the spinach or Swiss chard and let it wilt into the mixture.

While the potatoes are boiling and the filling is cooking you can cook the cauliflower and onions either by steaming or just boiling until fork tender.

While the cauliflower is cooking put the cashews in a high-speed blender and add half a cup of boiling water.  When the cauliflower has softened add it to the blender along with the rest of the ingredients.  Blend it all together into a delicious creamy sauce.

Once the potatoes are mashed add a generous cup and a half of the cauliflower cheese sauce to the potatoes and mash it all together. Season to taste.

Divide the filling into a 9X13-baking dish or divide between 68-ounce ramekins and top with the creamy potatoes

Bake for about 20-30 minutes until heated through and slightly browned on top.

Serve with your favorite green vegetables and mango chutney if desired

Note:

This can be made in advance and stored in the refrigerator and heated right before serving.

Read my blog post on this family favorite dish here

Quick and easy Creamy Tomato Basil Soup can be on your table in just 15 minutes. I enjoy this soup year round but it is especially delicious in the summertime topped with fresh basil straight from the garden. You can eat it warm or if you have leftovers, transfer the soup to a jar and pop it in the refrigerator so you can pack it in a picnic basket or lunch box. Enjoy it at warm, at room temperature or slightly chilled.

Ingredients
1 large onion, diced
6 cloves garlic, minced
1 28 oz. can tomatoes
6 tablespoons tomato paste
1 cup raw cashews (see Chef’s Note)
2 cups hot water
1-tablespoon miso paste or salt-free seasoning
¼ cup fresh basil, sprigs of chiffonade cut
Freshly ground pepper to taste

Instructions
1. Add the onion to a soup pot and sauté for 5 minutes. Add the garlic and continue to cook for 2-3 minutes.
2. Add the diced tomatoes and tomato paste and cook for 5 minutes.
3. Soak the cashews in the hot water for 10 minutes. Add the cashews and the soaking liquid to a blender along with the miso paste or salt-free seasoning and blend until smooth.
4. Pour the cashew cream into the soup pot and then use an immersion blender to blend the soup into a smooth and creamy consistency. Add extra water if the soup is too thick.
5. Warm up the soup, add the pepper and adjust the seasoning to your preference.
6. Ladle the soup into bowls and top each bowl with a generous amount of fresh basil sprigs or basil sliced in a chiffonade cut.

Chef’s Note: Use canellini beans in place of cashews for a lower fat but just as creamy soup.

I highly recommend this immersion blender – I use it for soups, sauces and so much more.

This is the canning funnel I use to transfer leftovers to jars.

These burgers can be made well in advance and frozen. I usually double the recipe and keep one batch in the freezer.

Makes 4 large or 6 medium burgers
Ingredients
2 (15 ounce) cans black beans, drained and rinsed
4 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons tomato paste
½ cup walnuts, chopped (optional)
1 cup old fashioned rolled oats
½ teaspoon chipotle powder
1 teaspoon smoked paprika
2 tablespoon tamari or soy sauce
2 tablespoon red wine vinegar
2 teaspoon date or maple syrup (optional)
4-6 burger buns or 12 large butter lettuce leaves (optional)

Instructions
1. Add one can of beans to a large wide bowl and mash the beans with a fork into the sides of the bowl. Set aside the second can of beans.
2. Add the rest of the ingredients to the bowl and mix thoroughly until very well combined and “chunky smooth.”
3. Add the second can of drained beans to the bowl and incorporate it into the mixture and then set it aside for 5 minutes so the oats can absorb any moisture in the mixture.
4. Divide into equal portions and form into patties using your hands firmly pressing the mixture together.
5. Heat a cast iron skillet or grill pan over medium high heat and cook the patties for about 5 minutes on each side or until lightly browned. Be careful when you flip them over so they don’t fall apart. (See Chef’s Note)
6. Remove from heat and serve in burger buns or lettuce leaves with your desired toppings (pickled onions, ketchup, mustard, avocado, tomato etc.)

Chef’s Note: These burgers can be baked in a preheated oven at 350°F for 8-10 minutes on each side.

Have fun decorating this delicious summer dessert with all the fruits of the season.

This recipe is part of our Sweet & Savory Summer cooking class series. In fact there is a different Summer Fruit Tart recipe included in that eBook and class that is a tad more decadent but it is perfect to make for any summer gathering. Find out more HERE.

Fast forward to minute 34 of this video HERE to get ideas on how to make and decorate this tart.

Ingredients
Crust
1 1⁄2 cups deglet noor dates, pitted
2 cups pecans (or nuts of your choice)
1 teaspoon cinnamon
4 tablespoons of raw cacao (optional for a chocolate crust)

Filling
5 frozen bananas
4 tablespoons raw cacao (optional for a chocolate filling)

Topping
Berries, mangoes, kiwis, peaches etc.

Instructions
1. To make the crust add the dates, nuts and cinnamon to a food processor fitted with the “S” blade and process until well combined.
2. Press the dough into a fluted tart pan, covering the base and the sides evenly.
3. To make the filling, add the ripe frozen bananas to a high-speed blender and blend until smooth and creamy.
4. Pour the filling into the crust and then decorate with the fresh fruit and place the tart in the freezer until ready to serve. To serve I like to place the tart on a serving platter and surround the tart with additional fresh fruit and a few sprigs of mint.

Chef’s Note: You can wrap the tart in plastic wrap and freeze for several months, just remove from the freezer for 15 minutes before serving.

Click on the link to get these fabulous recipes!

Chestnut and Mushroom Roast

Spinach Arugula Salad with Candied Walnuts, Pears, Pomegranates & Citrus Dressing

Here is a link to Chef AJ Live on where I show you how to make the recipies. I come in at 1 hour and 34 minutes…. https://www.youtube.com/watch?v=Am7djlOBp48&t=7679s

Use different fruit combinations to garnish the sandwiches depending on the season or celebration. They can be a little messy to assemble but they are so much fun to eat. I wrap them individually in parchment paper and pop them in the freezer. Always serve them with a big napkin to catch the drips.

Instructions to Assemble
1. Make the cookies.
2. Make the nice-cream.
3. Assemble the nice-cream sandwiches.
4. Wrap individually and freeze for at least 30 minutes.
5. Remove from the freezer and let them sit for 5 minutes then garnish with fresh fruit or nuts.
6. Return to the freezer for 30 minutes.
7. Serve.

Ingredients for the Chocolate Chickpea Cookies
Makes 10 cookies
1 can chickpeas, drained and rinsed
1 cup almond flour
1 cup oatmeal
4 tablespoons raw cacao (or carob powder)
12 medjool dates, pitted
1 teaspoon baking powder
½ cup vegan chocolate chips (optional)

Instructions
1. Preheat the oven to 375°F and line a cookie sheet with parchment paper or a silicone baking mat.
2. Add all the ingredients to a food processor and process for a few minutes or until all the ingredients are well combined and it starts to form a ball of dough.
3. Use a large cookie scoop to scoop out about 3 tablespoons of dough at a time and roll the dough into balls. Place the balls on the prepared cookie sheet and gently press each one to flatten into large circles.
4. Bake for 12-14 minutes and then remove from the oven but leave them on the cookie sheet to cool for 5 minuets.
5. Transfer the cookies to a wire cooking rack and let them cool completely before storing in an airtight container.

Ingredients for the Nice- Cream
Makes enough to fill 2 large sandwiches
4 large ripe bananas
2 tablespoons raw cacao powder or carob powder (optional)

Instructions
1. Peel the bananas, break into thirds and add them to a freezer bag. Freeze for several hours or overnight.
2. Add the frozen bananas to a high-speed blender and blend until smooth and creamy. If you are making chocolate nice-cream then add the cacao or carob powder and blend until well combined.
3. If the nice-cream becomes too soft then pour it into a container and freeze for 3O minutes before assembling the nice-cream sandwiches.

Ingredients for Garnish
Fresh berries
Cacao nibs
Unsweetened shredded coconut
Chopped nuts

First off thank you to Chef AJ for her permission to adapt her recipe for Caramel Blondies from her excellent new book 10th Anniversary Edition Unprocessed: Revitalize Your Health with Whole Foods (on page 137).

If blueberry picking is on your calendar then this is a recipe you will need, but frozen blueberries are perfect too. I love how dense and satisfying these blondies turn out. Sometimes I serve this recipe warm right out of the oven as a delicious fruity moist pudding. I put the warm pudding version under the” comfort food” category.

Cardamom is one of my favorite spices and it is especially good when paired with blueberries. If it is not for you, just substitute the cardamom with vanilla powder or cinnamon.

Ingredients
2 cups baked white sweet potato flesh (see Chef’s Note below)
1 ½ cups rolled oats
½ cup millet flour (or add an additional ½ cup of oats)
1 teaspoon cardamom
3 ripe bananas
8 medjool dates
½ cup unsweetened plant-based milk
2 cups blueberries, fresh or frozen (if using frozen don’t thaw)

Instructions
1. Preheat oven to 350°F
2. Add all the ingredients, except the blueberries to a food processor and process for several minutes until well combined.
3. Pour the batter into a 9 inch square silicone baking pan (or a more attractive baking dish for the pudding version).
4. Top the batter with the blueberries and gently press them into the batter. Bake for 45 minutes.
5. Turn the oven off and let the pan cool in the oven or serve right away as a warm dense pudding. If serving as a pudding I add a dollop of unsweetened plant based yogurt and serve with fresh berries on the side.
6. For the blondie version, chill in the refrigerator and then cut into bars.

Chef’s Note: It is important to use white sweet potatoes, which are very different to orange flesh sweet potatoes. Use Japanese or Murasaki sweet potatoes or Hannah or Jersey yams. Just roast them on a baking sheet at 400°F for 45- 60 minutes depending on their size. I use the skin and the flesh for this recipe.

Grilling season is here and these Grilled Cabbage Steaks with Grilled Pineapple are going to be perfect for the summer season. They are so simple to make and just burst with juicy flavors. The one piece of equipment essential to make this meal is a Le Creuset Skinny Grill…or a similar grill pan.

Ingredients for the Steaks
1 purple cabbage
½ pineapple, sliced into ½ inch rounds
¼ cup aquafaba (from the cannellini beans)
2 tablespoons sumac

Ingredients for the Cannellini Sauce
1 cup cannellini beans
2 cloves garlic
2 tablespoons nutritional yeast
¼ cup water or aquafaba

Garnish
Cilantro, diced

Instructions
1. Preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
2. Heat up a grill pan (I love this Le Crueset Skinny Grill) and slice the cabbage into ¾ inch steaks.
3. Brush the cabbage with aquafaba and sprinkle on the sumac. Grill each side for 6 minutes and then transfer them to the baking sheet and bake for 10 minutes.
4. While the cabbage is baking grill the pineapple slices on the Skinny Grill. To get the grill marks, place the pineapple slices on the grill pan and cook for 3 minutes and then use a spatula to rotate the pineapple 45° and cook for 3 minutes more. Flip the slices over and cook for 3 minutes and then use the spatula to rotate the slices 45° and cook for 3 minutes more.
5. Make the Cannellini Sauce by adding all the ingredients to a small blender and blend together until smooth and creamy.
6. To plate the dish place the Cabbage Steaks on a serving platter or on individual plates and top with the Grilled Pineapple and a drizzle of the Cannellini Sauce and a sprinkle of cilantro.
7. Serve with your favorite whole grain (rice, oat, groats, faro etc) and a green salad on the side.

Chef’s Note: Pineapple tastes amazing with sriracha. I highly recommend drizzling your favorite hot sauce or sriracha sauce on top.

Ready to learn how to cook exciting new vegan recipes?

Want to learn in a fun series of classes and impress family and friends with vegan meals that are both incredible and easy-to-prepare?

Sounds like you’ll love the Vegan News Daily Dinner Club.

Featuring Mom/Daughter Dynamic Duo: The Speedy Vegan, Elspeth Feldman and plant-powered chef, Caileigh Feldman, you’ll cook along with the pros and see how easy it is to make a whole food, plant-based meal that is nutritious, delicious, fresh and fast!

Each event is fast-paced and guaranteed fun! In addition to three, recorded classes, you will receive full video replays in your private play list, shopping lists, a comprehensive recipe book, participation in a private Facebook group and detailed instructions! How cool is that!

Our Dinner Club series include the following, so select the ones that appeal to you most!

Pardon My Turkey

Amazing Appetizers & Sides

Exciting Entrées & Delicious Desserts

Beautiful Breakfast & Brunch

Fall in Love with Flavor

Fantastic French

Inspiring Indian

Tasty Thai

Plant-based Parties, Potlucks, Picnics & Prep

Perfect Parties

Plentiful Potlucks & Picnics

Practical Prep & Tips

Sweet & Savory Summer

Brilliant Breakfast & Brunch

Marvelous Mediterranean

Amazing Asian

Meals & Mocktails in May

Mexican Fiesta

Italian Amore

American Freedom

So join us on the journey! You’ll love it and we’ll love hosting you!

This is a perfect summer dish that can be put together in 10 minutes. It is a delicious, crunchy, eye-catching dish that you can serve to guests.

NOTE: I have a couple of different spiralizers  but for cucumber noodles I prefer to use this very inexpensive julienne peeler.

There are many variations on this dish so choose the veggies and toppings you like or have everything cut up and let your guests put together the combos they like

Serves 2-3

2 medium English cucumbers spiraled or julienned

1 carrot spiraled or julienned

1/2 yellow bell pepper, thinly sliced

1/2 red bell pepper, thinly sliced

2 scallions, thinly sliced

1/2 cup edamame shelled (optional)

1/2 cup thinly sliced red cabbage (optional)

1/2 cup raw cashews or peanuts

For the Sauce

2 garlic cloves

1/3 cup peanut butter or almond butter

1 tbsp chopped fresh ginger ( I used a 1/2 inch knob)

3 tbsp fresh lime juice

2 tbsp tamari, coconut aminos or Braggs aminos

2 pitted dates

1/4 teaspoon crushed red peppers (optional)

1/2 teaspoon sesame seeds (optional)

water, to thin out as needed

Instructions

1. Prep vegetables and add them to two large bowls and toss to combine.

2. Prepare the dressing by blending all the ingredients in a blender or food processor. Adjust the seasoning and add water as needed to thin it out (the dressing thickens as it sits).

3. Top bowls with the optional toppings and the dressing or serve it on the side and enjoy!

A delicious side dish to take to all your summer picnics.

Ingredients

1 pound Yukon gold or red potatoes
1/2 cup celery, diced
4 green onions, diced
1/3 cup fresh dill, chopped
3 cloves garlic, minced
1 tablespoon mustard
¾ cup unsweetened plain vegan yogurt
2 tablespoons fresh lemon juice
½ teaspoon salt-free seasoning
½ teaspoon black pepper

Instructions

1. Add the whole potatoes to a large pot and cover with water. Bring the pot to a gentle boil and cook or 15 minutes or until the potatoes can be easily pierced with a fork. Run them under cold water for a couple minutes. When the potatoes have cooled a little, cut them in quarters.
2. Add the potatoes, celery and green onions to a mixing bowl.
3. Add the garlic, mustard, yogurt, lemon juice, salt-free seasoning and pepper to a small bowl and mix together. Pour over the vegetables and gently fold into the potatoes to coat them evenly.
4. Adjust the seasoning and then transfer to a serving bowl or platter and garnish with fresh dill and green onions.
5. Serve warm or chill for 2-3 hours before serving.

Chef’s Note: You can make a cashew mayo in place of the yogurt if you prefer.

A Fabulous Vegan Valentine's Day Dinner You'll Love!

Are you ready to prepare a fabulous, 3-course (vegan) Valentine’s Dinner that you’ll absolutely love? Want to cook right along with me (with the class replay video) as I show you how to prepare a delicious meal that is not only elegant but it is “delicious, nutritious, fresh and fast?”

Join me as I elevate some of our all-time favorites to new heights in flavor and elegance — all while presenting gorgeous dishes that not only taste great but are also great for you!

The class is aptly entitled “Vegan Valentine’s Dinner You’ll Absolutely Love!”

This particular menu is a real show stopper and will delight your palate with sumptuous flavors and eye-catching presentation! It is a perfect menu for Valentines Day or any special occasion.

You get a full length class recording that you can cook along with (and stop and start as you need), and all the recipes and steps you need to take to cook this memorable meal.

The menu includes:

Strawberry Spinach Salad with Balsamic Poppy Seed Dressing

Sizzling Portobello Steak with Gremolata

Crispy Onion Rings

Fabulous Baked Fries

Grilled Asparagus… and

Decadent Chocolate Soufflé!

ADD TO CART

Watch me make this Live on Chef AJ’s YouTube Channel on Easter Sunday 2022. Here is the link to watch https://youtu.be/qCxQj7SkfvE I start making the Bunny (upside down) at minute 33.

Perfect little flavor bombs to pack in your snack bag and get out and hit the trail.

Makes 14 Bites

Ingredients

1 cup shredded carrots

1 cup old fashioned oatmeal

6 medjool dates, pitted

1/4 teaspoon cinnamon

1/4 teaspoon turmeric

1/4 teaspoon ginger

1/2 cup unsweetened shredded coconut (optional coating)

Instructions

Add all the ingredients, except the coconut to a food processor and process for a couple of minutes or until the mixture is well combined. Taste to make sure the mixture is sweet enough for you. Just add an extra date or two if you prefer it sweeter.

Use a small cookie scoop to scoop out 2 tablespoons of the mixture and roll it into balls. You can roll the balls in the shredded coconut or just skip this step. (Use hemp hearts in place of the shredded coconut if desired).

Serve them right away or chill for 30 minutes before serving. Store the bites in the refrigerator for 5 days or in the freezer for up to 3 months.

Carrot Cake Bites (Date Free)

Makes 12 Bites

Ingredients

1 cup shredded carrots

1 cup old fashioned oatmeal

1 frozen ripe banana

1/4 teaspoon cinnamon

1/4 teaspoon turmeric

1/4 teaspoon ginger

2 tablespoons chia or hemp seeds (optional coating)

Instructions

Add all the ingredients, except the seeds to a food processor and process for a couple of minutes or until the mixture is well combined. Use a spoon to scoop out 2 tablespoons of the mixture and roll it into balls. You can roll the balls in hemp seeds or chia seeds or just skip this step. Freeze for 15-30 minutes before serving. Store the bites in the freezer for up to 3 months, just let them sit at room temperature for 15 minutes before serving.

This soup is delicious, nutritious and vibrant. You can use fresh or frozen peas but frozen peas make this soup a brighter green and they are very affordable any time of year.

Garnish the soup with your choice of, a drizzle of cashew cream or plain unsweetened plant-based yogurt, fresh mint, parsley, pea shoots or simply a few blanched peas.

I have included the method to blanch peas and my recipe for cashew cream and for cauliflower cream. The cauliflower cream can be used in place of cashew cream as a lower fat option.

Ingredients

1 cup onion, diced
1 cup zucchini, diced
1 cup potatoes, peeled and diced
3 cloves garlic, minced
4 cups fresh or frozen peas
1 teaspoon thyme
4 cups vegetable broth or water
1 tablespoon lemon juice
½ cup fresh mint leaves
Salt-free seasoning, freshly ground black pepper to taste

Garnish (optional)
Fresh mint
Fresh parsley
Fresh thyme
Pea shoots
½ cup blanched peas*(see Chef’s Note)
½ cup cashew cream*(see Chef’s Note)
½ cup plain unsweetened plant based yogurt
½ cup cauliflower cream*(see Chef’s Note)

Instructions

1. Add the onion to a soup pot or dutch oven and sauté until translucent, stirring occasionally. Add the zucchini, potatoes, garlic and sauté for 2 minutes. Add vegetable stock or water and thyme and simmer for 10 minutes. Add the peas and continue cooking for 5 minutes or until the potatoes and peas are fork-tender.
2. Remove from the heat and add the lemon juice and fresh mint leaves. Use an immersion blender directly in the pot and blend until smooth. You can also let it cool and then pour into a blender and blend until smooth. Heat the soup back up and season with salt-free seasoning and black pepper to taste.
3. Ladle into serving bowls and garnish with your choice of, a drizzle of either cauliflower cream, cashew cream or plain unsweetened plant-based yogurt. Top with your choice of fresh mint, parsley, pea shoots or simply a few blanched peas.

Chefs Note*

To blanch peas: Bring 3 cups of water to a boil in a small pot. Add ½ cup peas and cook for a minute. Drain and immediately place the peas in a bowl with iced water. Let them sit in the iced water for a few minutes to cool completely and then drain.

To make the Cashew Cream: Soak 1 cup raw cashews in 2 cups of water for an hour. Drain and rinse and then add them to a blender with ½ cup water, 1 clove garlic and 1 tablespoon lemon juice. Blend until very smooth.

To make Cauliflower Cream: Steam 2 cups of cauliflower until tender. Add the steamed cauliflower to a small blender along with 2 tablespoons water, ½ teaspoon onion powder and ½ teaspoon garlic powder. Blend until smooth and creamy. You may need to add a little more water to thin out the cream.

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Have fun topping this flatbread with all the flavors of summer that you love. I sometimes call this Farmers Market Flatbread because I change it up for what ever is in season. I have served it with fresh or grilled peaches and it was spectacular.

Here is a video of how to make it on our YouTube

Here is a link to when I made it on CHEF AJ LIVE in 2020

This recipe is part of my Plant-based Parties Potlucks Picnics & Prep cooking class series which is packed with more wonderful recipes you will love - you can find it HERE.

Ingredients
1 Quinoa Crust (recipe below)
1⁄2 cup Oil-Free Pesto(recipe below)
2 cups arugula or spring mix greens
1⁄2 cup cherry or grape tomatoes
1⁄2 cup red, orange or yellow bell peppers, julienned
1⁄8 cup vegan feta (optional)
1⁄8 cup vegan parmesan (optional)
2 tablespoons high-quality balsamic vinegar or balsamic glaze
Fresh basil sprigs to garnish

Ingredients for the Quinoa Crust
1 cup quinoa, soaked for 4+ hours in 2 cups of water
1⁄2 cup water
2 cloves garlic
1 teaspoon dried oregano

Instructions for the Quinoa Crust
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Drain and rinse the quinoa and add it to a high-speed blender.
3. Add the water, garlic and oregano to the blender. Blend until completely smooth.
4. Pour the batter onto the parchment-lined baking sheet. Tilt the baking sheet side to side, so that the batter spreads very thinly over the parchment paper into a large rectangular shape. Try to get the batter to be an even thickness.
5. Bake for 20 minutes. Then, carefully peel the flatbread off the parchment paper and flip it over. Bake for another 8-12 minutes until it is crispy and crunchy. You will need to watch closely to make sure that it does not burn on the edges.

Ingredients for the Oil-Free Pesto
1 cup zucchini, diced
2 cups fresh basil
1 cup baby spinach
2 tablespoons walnuts
2 tablespoons pine nuts
2 tablespoons lemon juice
3 cloves garlic
4 tablespoons nutritional yeast
1⁄2 teaspoon salt or salt-free seasoning

Instructions for the Oil-Free Pesto
1. Place all the ingredients in a food processor. Pulse several times until you reach your desired consistency.
2. Store in a mason jar in the refrigerator for up to two weeks.

Instructions for the Flatbread Assembly
1. Place the Quinoa Crust on a large board or platter. Use a spatula to spread the Oil-Free Pesto over the Quinoa Crust. Top the pesto with the arugula or spring mix greens.
2. Slice the tomatoes in half or quarters. Sprinkle them over the greens, along with the peppers.
3. Sprinkle on the vegan feta or vegan parmesan (optional) or simply grate a little raw cauliflower over the top with a box grater.
4. Drizzle the balsamic in a zig zag overtop of the Summer Flatbread. Garnish with fresh basil and serve.

Chef’s Note: I recommend using a good quality balsamic vinegar such as Napa Valley Naturals Grand Reserve or California Balsamic. You can also use balsamic glaze, but there is usually sugar in the glaze.

Here is a link to the replay of Chef AJ’s Thanksgiving 2021 cooking extravaganza where I made these two appetizers.

https://youtu.be/LE75NxNj4Q0

Crunchy Endive Boats with Waldorf Salad (Raw)

Ingredients

1 purple Belgian endive, leaves separated
1 green Belgian endive, leaves separated
½ cup seedless red grapes, halved or quartered
1 red apple,unpeeled and diced
2 stalks celery, diced
⅓ cup raw walnuts, chopped
⅓ cup fennel, diced plus fennel fronds for garnish (optional)
3 tablespoons chives diced

Instructions

1. Make the salad by adding the apple, grapes, celery, fennel and walnuts to a mixing bowl. Toss together.
2. Arrange a bed of endives on a serving platter and top with the salad. Garnish with fennel fronds and chives and serve.

Note: You could add a cashew mayo to the mixture before you fill the endive leaves but I like this light lower calorie alternative knowing there is a big Thanksgiving feast ahead.
_________________________________________________________

Crispy Autumn Pumpkin and Black Bean Stuffed Potato Skins
These cute little appetizers look like acorns and are perfect for Fall.
Ingredients

15-20 small yellow new potatoes

For the Filling
1 cup roasted pumpkin
½ cup black beans, cooked and drained
3 cloves garlic
1 teaspoon cumin
1 teaspoon herbes de Provence
1 teaspoon smoked paprika
1 teaspoon salt free seasoning

For the Garnish
3 tablespoons chives or green onions
1 tablespoons raw pumpkin seeds

Instructions

1. Turn the oven on to 400°F and roast the potatoes for 30 minutes.
2. Cut the roasted potatoes in half and then use a melon baller to scoop out the potato flesh leaving a ¼ inch of potato on the skin.
3. Raise the temperature of the oven to 450°F and place the potato skins on a baking rack placed over a roasting pan. Roast for 12 minutes on one side and then flip them over and roast for another 12 minutes.
4. While the potato skins are roasting, add all the ingredients for the filling to a blender and blend until smooth.
5. Transfer the filling mixture to a piping bag fitted with a large open star tip (I use Ateco #828 open star tip). Pipe the filling into the potato skins and then transfer to a serving platter and garnish with chives and pumpkin seeds. Serve right away while hot and crispy.

Note: Make the potato skins ahead of time by following steps 1,2 and 3 and storing them in an airtight container in the refrigerator for up to 3 days.

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Creamy Spiced Carrot Porridge is packed with goodness and is so nourishing and satisfying. What a delicious way to add more vegetables and antioxidant rich spices to your day.

Serves 1 -2 (for me it is 1 serving)
Ingredients
3 cups shredded carrot
½ cup old-fashioned oatmeal or cooked oat groats* (see Chef’s Note)
½ ripe banana, sliced or mashed
½ apple, diced
½ cup organic soy milk
1 cup water
½ teaspoon ground ginger powder
½ teaspoon cinnamon
¼ teaspoon turmeric
1/8 teaspoon cardamom

Garnish (optional)
½ ripe banana, sliced
½ apple diced
1 teaspoon chia seeds
1 teaspoon hemp seeds
1 teaspoon freshly ground flax seed

Instructions
1. Use a box grater to grate the carrots directly into a 4-quart Dutch oven or pot.
2. Add the rest of the ingredients to the pot and bring the porridge up to a boil. Lower to a simmer and cook uncovered for 5-8 minutes stirring frequently.
3. Once the porridge becomes thick and creamy, spoon the porridge into a serving bowl or bowls and top with the optional garnishes and serve.
4. You can double the recipe and store extra porridge in glass storage containers in the refrigerator.

Chef’s Note: I love oat groats but they do take some time to cook, so I cook them in bulk in my Instant Pot and freeze 1 cup portions using Souper Cubes . It makes it so easy to pull them out the freezer any time I need them. I transfer the frozen blocks of Instant Pot oat groats to Reusable Gallon Bags so I can free up my Souper Cubes to use again.

Here is how I cook the oat groats: I add 2 cups Oat Groats and 2 1/2 cups of water to the Instant Pot and I cook for 22 minutes on high pressure with natural pressure release. I let them sit in the Instant Pot for an hour before I use them or I let them cool and freeze or refrigerate to use later.

This is a quick and easy raw vegan gluten free dessert that always wows a crowd. It is decedent and delicious and perfect to serve to all the chocolate lovers out there. Just a small piece is all you need to be satisfied.

I make so many variations on this dessert but this combination is my husbands favorite.

 Equipment I use to make this recipe:

Breville Food Processor

Fluted Tart Pan

Offset Spatula

Recipe

Ingredients for the Crust

2 cups nuts (walnuts, pecans, hazel nuts - your choice)

1 cup deglet noor dates, pitted

2 tablespoons raw cacao powder

Ingredients for the Filling

2 cups medjool dates, pitted and soaked in 1/2 cup hot water

2/3 cup raw cacao powder

2 tablespoons raw almond butter

2 ripe bananas

Topping

2 cups fresh raspberries or strawberries

Directions

1. To make the Crust: Add the deglet noor dates, nuts and cacao powder to a food processor and pulse together until the mixture forms a ball.

2. Press the crust mixture evenly into a fluted tart pan.

3. Slice the bananas and spread a layer of slices on the crust.

4. To make the Filling: Place all the filling mixture in the food processor and blend until smooth.

5. Spread the mixture on top of the bananas and smooth it out with an offset spatula.

6. Top the tart with the fresh berries and chill in the refrigerator until about half an hour before you want to serve.

Welcome your guests with this rich flavorful appetizer. It is delicious on crackers, matzo or fresh vegetables.

I like it a little chunky but you can process it until smooth and creamy if you prefer.

Ingredients

16 ounces white button or cremini mushrooms, quartered
1 cup shallots, diced (or red onion)
2 cloves garlic, minced
1⁄3 cup cooking sherry*(see Chef’s Note)
1⁄2 cup sunflower seeds, raw
1⁄2 cup walnuts, raw
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 teaspoon thyme
1 teaspoon salt-free seasoning
1⁄2 teaspoon freshly ground black pepper
Fresh thyme sprigs or chives to garnish (optional)

Instructions

1. Sauté the mushrooms, shallots and garlic for 4-5 minutes until tender. If needed, use a splash of water to prevent sticking.
2. Add the sherry to the pan and cook for a minute more.
3. Transfer the mushrooms and all the other ingredients to a food processor fitted with the “S” blade. Pulse several times to break everything down into a slightly chunky or smooth consistency.
4. Garnish with fresh chives or thyme sprigs. Serve with your choice of crackers, matzo, crostini, endive leaves or raw vegetables.

Chef’s Note: If you avoid all alcohol, there are several brands of alcohol-free cooking sherry at most large grocery stores.

These sweet and spicy treats are wonderful to have in the freezer to satisfy that sweet tooth and get your daily dose of spices. This recipe was featured in the Winter 2022 issue of Health Science Magazine and I made them Live on Nutmeg Notebook YouTube channel on April 21st, 2022. Here is a link to watch me make them (beginning at 1 hour 5 minutes in) https://youtu.be/4u5dWEQytGQ

Makes 15 bars

Ingredients

½ cup raw almonds
2 cups old fashioned oatmeal
1 cup pitted dates
1½ teaspoons ginger powder
½ teaspoon turmeric
¼ teaspoon allspice
1 tablespoon date syrup
3 tablespoons water
½ cup raisins
1 tablespoon pumpkin seeds
1 tablespoon hemp seeds

Instructions

1. Line a brownie pan or small baking sheet with parchment paper.
2. Add the almonds to a food processor and pulse several times until they are crumbled like bread crumbs.
3. Add the oatmeal, dates, ginger, turmeric and allspice to the processor and continue pulsing until well combined. Add the date syrup and water to the mixture and process until it forms a sticky ball.
4. Turn the mixture out into a bowl and add the raisins. Use a wooden spoon to incorporate the raisins into the dough.
5. Transfer the mixture to the parchment lined pan and spread it out with your hands or the back of a spoon to form a half to one inch thick square.
6. Sprinkle the pumpkin seeds and hemp seeds over the top and gently press them in so they stick.
7. Place the tray in the freezer for 30 minutes and then cut into bars and serve or store in the refrigerator or freezer.

Roasted Cauliflower & Kale Soup is a delicious way to enjoy your cruciferous vegetables. Cauliflower makes the soup silky and creamy and kale gives the soup its beautiful green color. The purple radishes are optional for garnishing but they add crunch and a beautiful color contrast.

Serves 6-8

Ingredients

1 medium head cauliflower, cut into florets
salt-free seasoning and freshly ground pepper, to taste
1 large bunch curly kale, stems removed
1 cup onion, diced
1 cup celery, diced
3 garlic cloves, minced
6 cups vegetable broth

Garnish (optional)
½ cup kale, chiffonade cut
½ cup roasted cauliflower, reserved from roasting
3 purple radishes, thinly sliced

Instructions
Preheat an oven to 450°F

1. Place the cauliflower florets on a baking sheet and roast in the oven for 22 minutes or until the cauliflower is tender and the edges are browned and crisp.
2. While the cauliflower is roasting, add the onion and celery to a Dutch oven or soup pot and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook for 1 minute. Season with salt-free seasoning and freshly ground black pepper. Add the roasted cauliflower and broth and bring to a simmer. Reduce the heat to medium-low, cover and cook for 10 minutes. Stir in the kale, and cook, uncovered, for 10 minutes.
3. Let the soup cool to room temperature and then working in batches, puree the soup in a Vitamix blender or use and immersion blender directly in the soup pot. Reheat the soup and adjust the seasonings with salt-free seasoning and pepper.
4. Ladle the soup into bowls and top with chiffonade kale, roasted cauliflower and purple radishes thinly sliced.

Ingredients

3 acorn squash

1 cup tri-color quinoa, rinsed and cooked according to package instructions

1 cup onion, chopped

1 cup carrot, chopped

1 cup celery, chopped

1 cup mushrooms, sliced

3 cloves garlic, chopped

1 teaspoon thyme

1 teaspoon poultry seasoning

1 teaspoon salt substitute

¼ cup dried cranberries or pomegranate seeds, for garnish

Instructions

1. Preheat the oven to 400F.

2. Cut the acorn squash in half and scoop out the seeds.

3. Place the acorn squash cut side up on a cooking rack placed over a baking sheet.

4. Add 2 cups of water to the baking sheet and bake for 40 minutes or until the squash have softened.

5. While the acorn squash are baking, sauté the onion, carrot, celery and mushrooms in a large pan on the stovetop. Start with medium heat so that the liquid releases from the vegetables. This will keep them from sticking to the pan. Add the garlic, thyme, poultry seasoning and salt substitute.

6. Once the vegetables have softened, remove the pan from the heat and stir in the cooked quinoa.

7. When the acorn squash are fork tender, spoon the quinoa and vegetable mixture into the cavity of the acorn squash and sprinkle on cranberries or pomegranate seeds and serve.

Chef’s Note: The acorn squash can be made in advance and kept in the refrigerator overnight. Reheat in the microwave before serving.

This is the perfect cake to have in the summertime when you want something light and refreshing and fun. This is my take on the Rainbow Explosion cake made famous by Flour Shop baker Amirah Kassem .

My cake is like a piñata but instead of candy in the middle it is filled with fruit……..in fact the entire cake is made with fruit! No flour, no sugar, no butter, no candy, no food coloring, just fruit!!

Watch me make it on this video. Click HERE

This a delicious way to eat sweet potatoes on a raw food diet. I love how crunchy the crust is. Here is a link to the recipe video to show you how I make the Raw Fruit Pizza.

Ingredients

1 large Sweet Potato

2 Ripe Bananas

1 T Flax Seed

1 T Chia Seeds

1 t Pumpkin Pie Spice

1 t Cinnamon

For the topping (Fruit of your choice)

Frozen or fresh Mango

Berries 

Grapes

Pineapple

In a high speed blender (Vitamix is my choice) grind up the flax and chia seed. Next add the chunks of sweet potato, bananas and spices and blend it all up into a smooth paste.

Spread the paste on teflex sheets in what ever shape you want. Spread it about a 1/4 inch thick and pop them on the trays into the dehydrator for about 12- 14 hours at 115°F. Check on them and when you at able to easily peel the crust from the teflex turn the crusts over and dehydrate for about 6-10 hours more until nice and crispy.

For the topping blend the frozen mango in a high speed blender and spread the sauce on the crust and then top with fruit of your choice.

Another fun way to eat it is to just spread some almond butter on the crust and slice on some bananas and enjoy. You can make this into fruit tacos by taking it out of the dehydrator while it is still bendable or roll it up like a fruit wrap.

Thats it! Its a wrap!

This delicious recipe was in the Vegan Breakfast class that was part of our “Sweet and Savory Summer” 3-part cooking series. The 3 classes in the series are:

1. BRILLIANT BREAKFAST & BRUNCH

2. MARVELOUS MEDITERRANEAN

3. AMAZING ASIAN

It is on sale now so learn more here

Avocado Sweet Potato Toast
Ingredients
1 large sweet potato
1 ripe avocado
1⁄2 lemon (to squeeze over the top)
1⁄4 teaspoon salt-free seasoning
1 serving of Carrot Lox, made in advance (see recipe below)

Instructions
1. Pre- heat oven to 425° F.
2. Slice the potatoes in 1⁄4-1⁄2 inch thick slices and place on a silpat or parchment-lined baking sheet and bake for 30 minutes. Turn them over and bake for 5 minutes more or until slightly golden.
3. Top the sweet potato slices with a few slices of avocado, Carrot
Lox* and red onion then squeeze a little lemon juice over the top.
4. Sprinkle fresh dill and salt-free seasoning over the top and serve.


“Carrot Lox” Ingredients
2 large thick carrots
3 tablespoons water
1 teaspoon tamari or liquid aminos
1 teaspoon rice wine vinegar
1 teaspoon liquid smoke
1⁄2 red onion, thinly sliced
1⁄4 teaspoon black pepper
1⁄2 teaspoon fresh dill, chopped

Instructions
1. Peel the carrots and place them in a saucepan of water and boil for 10-12 minutes or until just tender.
2. In a shallow bowl, whisk together the water, tamari, rice wine vinegar and liquid smoke and set aside.
3. Remove the carrots from the pan and let them cool and then use a vegetable peeler to slice the carrots lengthwise into thin slices.
4. Place the carrot slices in the tamari mixture and gently toss to coat.
Then, refrigerate for 2 hours or overnight.
5. Drain the extra marinade and serve on the Avocado Sweet Potato
Toast topped with red onion, fresh dill and freshly ground pepper.

Bursting with flavor and perfectly spiced. The sweet and spicy combination make this fruity, fiery twist on the classic cocktail fun to serve with Mexican food.

This recipe is part of my Mexican food cooking class that was in our Meals & Mocktails in May 3-part cooking series featuring Mexican, Italian and American cuisine.

Ingredients
1 cup fresh or frozen mango
1 cup fresh orange juice
1⁄4 cup fresh lime juice
3 tablespoons date or maple syrup* (optional see Chef’s Note)
2 cups ice, crushed
1 lime, sliced
Chili powder to rim the glass (optional)

Instructions
1. Prepare two glasses by sliding a lime around the rims. Pour chili powder into a small plate. Dip the rim into the chili powder to coat the rim and set aside.
2. Add the mango, orange juice, lime juice and date or maple syrup to a high-speed blender and blend for 30 seconds.
3. Add the crushed ice to the blender and blend for 10 seconds
before pouring into the glasses.
4. Garnish each glass with a slice of lime.

*Chef’s Note: You can use 3 ounces of pineapple juice instead of the syrup.

Watch the video of how I make them

Chocolate Chip Banana Muffins

This recipe makes a big batch but they do freeze well and are great to have on hand.

Makes 12-14

1 tablespoon ground flaxseed

3 tablespoons water

8 very ripe bananas, peeled

4 oz unsweetened applesauce

2 cups oatmeal, ground into flour

2 cups almond flour

2 teaspoons baking powder

1 teaspoon baking soda

2 cups dairy free dark chocolate chips

Heat the oven to 400°F and line a muffin pan with paper cups. Add the ground flaxseed and water to a large mixing bowl, stir together and then let it sit for 5 minutes to thicken.  Add the bananas and applesauce to the bowl and mash them with a potato masher or large spoon. Grind up the oatmeal in a blender into flour and add it to the mixing bowl along with the almond flour, baking powder and baking soda.  Mix together until well combined. Stir in the chocolate chip and make sure they are evenly mixed in. Use an ice-cream scoop to transfer the batter into muffin cups. Bake for 30 minutes or until a wooden skewer comes out clean.  Ovens vary so keep checking on them. Store them in the refrigerator until ready to serve.

Cauliflower is such a versatile vegetable and I use it in so many ways. This porridge is satisfying and delicious and gives me that feeling of fullness that I love after a morning workout. By adding riced cauliflower to my oatmeal it increases the volume, lowers the caloric density and I get some vegetables in at my first meal of the day. The purple color will entice picky eaters to dig into the bowl.

Serves 1 -2 (for me it is 1 serving)
Ingredients
12 oz. cauliflower or 3 cups riced cauliflower
½ cup old-fashioned oatmeal or cooked oat groats
¾ cup fresh or frozen blueberries
½ ripe banana, sliced or mashed
½ apple, diced
½ cup organic soy milk
½ cup water
1 teaspoon ground cinnamon

Garnish (optional)
¼ cup blueberries
½ ripe banana, sliced
½ teaspoon chia seeds
½ teaspoon hemp seeds
½ teaspoon freshly ground flax seed
1 tablespoon walnuts, chopped

Instructions
1. Use a box grater to grate the cauliflower into cauliflower rice. I grate it directly in a 4 quart Dutch oven or pot. You can also use a food processor or buy fresh cauliflower rice.
2. Add the rest of the ingredients to the cauliflower and bring the porridge up to a boil. Lower to a simmer and cook uncovered for 8-10 minutes stirring frequently.
3. Once the blueberries have burst and the porridge becomes thick and creamy, spoon the porridge into a serving bowl or bowls and top with the optional garnishes and serve.
4. You can double the recipe and store extra porridge in glass storage containers in the refrigerator.

Chef’s Note: When I grate the cauliflower I use the green leaves too. I also like to add 1/2 teaspoon ground ginger powder during the cooking process for its delicious flavor and anti inflammatory properties.

This fun bowl is inspired by the wonderful poem by Edward Lear called “The Jumblies”. If you don’t know it click on this link for an animated read of one my favorite poems. Here is a link if you prefer to read it yourself.

This smoothie bowl is packed with nutrients and includes many of the foods listed on Dr Greger’s “Daily Dozen” list in his bestseller book “How Not to Die” 😃.

Ingredients

1 large or 2 small frozen bananas
2-3 cups fresh spinach
1 tsp flax seeds
1 tsp chia seeds
1 tsp hemp seeds
1/2 tsp fresh ginger
1/2 tsp fresh turmeric
1/4 tsp black cumin seeds
1/4 tsp amla powder
1/4 tsp goji berry powder
1/4 tsp matcha powder
1/8 tsp black pepper
1 walnut

Add everything to a Vitamix blender and blend until smooth. Pour into a bowl and decorate with fresh fruit 😋

This simple 4 ingredient tea blend is a delicious way to aide digestion and add a few anti-inflammatory spices to your day.

Fennel - aides in digestion, prevents gas and it is antimicrobial and anti-inflammatory.

Turmeric - contains curcumin which is great for fighting inflammation, reducing cancer risk and increasing brain health

Ginger- increases circulation, promotes digestion, increases the potency of other herbs, anti-inflammatory.

Cinnamon - not only tastes delicious, but it may also lower blood sugar levels and reduce heart disease risk factors.

Recipe

Ingredients

1 tablespoon fennel seeds

1 teaspoon turmeric powder

1 teaspoon ginger powder

1 teaspoon cinnamon

Instructions

Add all the spices to a bowl and mix them together before transferring to a glass storage jar.

Add a teaspoon of the blend to a tea filter or infuser and pop it into your favorite mug.

Add hot water and let it seep for a few minutes and enjoy!

Pinkies up!

Ingredients

1 1/2 cups Japanese sweet potatoes roasted and peeled or unpeeled

8 oz. frozen raspberries

4 medjool dates or 1 large frozen banana

3/4 cup fresh raspberries to garnish

Mint sprigs (optional)

Vegan Chocolate for shaving on top (optional)

Instructions

1. Add the Japanese Sweet Potato, frozen raspberries, dates or frozen banana to a high speed blender and blend until smooth and creamy.

2. Spoon the mixture into individual serving bowls or glasses and top with the fresh raspberries and mint sprigs or chocolate shavings and serve.

These cookies are so much fun to have for breakfast with a mug of hot tea or an antioxidant rich smoothie. Who doesn’t LOVE cookies for breakfast? They take just a few minutes to get in the air fryer and use just 5 ingredients. They are a little crisp on the outside and soft and chewy on the inside.

Makes 4 large cookies

Ingredients

1 banana, very ripe

1/2 teaspoon flax seed, ground (optional)

1/2 teaspoon cinnamon

1/2 cup apple, shredded

1 cup old fashioned oatmeal

Instructions

Heat your air fryer to 375°F. *

Add the banana to a bowl and mash it with a fork. Add the ground flax seed (if using) and the cinnamon to the banana and continue to mix. Shred the apple on a box grater and add it to the bowl. Add the oatmeal and mix it all together.

Line your air fryer tray with parchment paper. Use a large cookie dough scoop or large spoon to place the dough in four even mounds on the parchment paper and then flatten with a fork.

Cook for 8 minutes and then flip them over and cook for 4 more minutes. Cool on a cookie rack or eat them warm.

*Note: I have a Breville Smart Oven Air Fryer and I cook them at 375°F but your air fryer may be different. If you don’t have an air fryer you can bake them for 12 minutes at 350°F in a regular oven.

Such a fun take on pizza for all you potato lovers.

Ingreidients

For the curst:

2-4 russet or Yukon Gold potatoes, large dice peeled or unpeeled

2 cloves garlic, minced

1 teaspoon oregano

3/4 cup marinara sauce

Toppings:

Your choice

Onion, Zucchini, mushrooms, peppers, pineapple etc

Fresh Basil

Cauliflower Rice ("Cheeze")

Vegan Parmesan

Instructions

1. Heat the oven to 440F and place a pizza stone in the oven to heat up.

2. Add the potatoes to a pot of water and bring them to a boil and then reduce to a simmer until the potatoes are tender. Drain the potatoes and transfer them to a large bowl. Add the minced garlic and oregano and mash them with a masher until fairly smooth.

2. Take the pizza stone out of the oven (careful it is HOT) and place a piece of unbleached parchment paper on the stone.  Spread the potatoes onto the parchment paper using a spatular and shape it into a pizza crust.  Prick a few holes in the crust with a fork and bake for 40 minutes.

3. Remove the pizza crust from the oven and spread the marinara sauce onto the crust using a slotted spoon so that the sauce is not too watery (that would just make the crust mushy). Add your toppings and put it back into the oven for about 10 minutes.

5. Remove from the oven and let is stand for a few minutes before cutting. Sprinkle the fresh basil and "cauliflower cheeze" or vegan parmesan on top and enjoy. Don't forget to have a Big Beautiful Salad with your pizza.

These sugar and oil free muffins freeze well and are perfect to pop into lunch boxes.

Ingredients

1 1⁄2 teaspoons flaxseed, ground

3 tablespoons water

8 very ripe bananas

4 oz unsweetened applesauce sauce

3 cups oatmeal

1 cups almond meal or almond flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1⁄2 cups fresh or frozen blueberries

Instructions

1. Heat oven to 400°F and line a muffin pan with paper cups, or you can use a silicone muffin baking tray. I also like these mini silicone muffin trays.

2. Grind the flaxseed in a blender and place them in a large mixing bowl with the water. Let the mixture sit for 5 minutes to thicken.

3. Add the bananas and applesauce to the bowl. Mix them together with an electric mixer or a large spoon.

4. Add the oatmeal in a blender to grind it into a coarse flour (or leave it whole for a more textured muffin). Add the oatmeal to the bowl along with the almond meal, baking powder and baking soda. Mix together until well-combined.

5. Stir in the blueberries and make sure they are evenly mixed in.

6. Use an ice cream scoop or cookie scoop to put the batter into the muffin cups. Bake them for 30-35 minutes or until a wooden toothpick comes out clean. Ovens vary so keep checking them.

Note: You can reduce the baking time for mini muffins.

*You can substitute the blueberries with vegan chocolate chips.

Ingredients

For the Crust

2 cups almonds

8 oz. or 1 ½ cups medjool dates

¼ cup almond milk

1 cup rolled oats

1 teaspoon vanilla powder

For the Filling 1

1 15 oz can chickpeas OR 2 cups Japanese sweet potatoes roasted and peeled

1 10 oz. bag frozen raspberries

10 medjool dates

For the Garnish

2 cups fresh raspberries

1 tablespoon slivered almonds

2 sprigs of fresh mint

3-4 edible flowers (optional)

Instructions

1. Make the crust by adding the almonds to a food processor. Pulse a few times to make crumbled nuts (not nut butter). Add the dates, oatmeal, vanilla and almond milk and process until it forms and sticky dough. Press the crust into a fluted tart pan and set aside.

2. Add the Chickpeas or Japanese sweet potato, dates and raspberries to a high-speed blender and blend until smooth.

3. Pour the filling into the tart crust and then garnish with the fresh berries, slivered almonds, fresh mint and edible flowers.

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Vegan Super Bowl Sweet Potato Brownie Cake or just Sweet Potato Brownies.

Just in time for the Super Bowl!!! Watch the video on how to make it on our YouTube Channel here.

Or you can make them any time of year as traditional brownies - watch me make them on Chef AJ Live in May 2020 here : https://www.youtube.com/watch?v=R-KvdTYl648&t=20s

Ingredients
1 1⁄2 cups mashed cooked sweet potato

12 medjool dates, pitted
1⁄2 cup boiling water
1⁄4 cup unsweetened almond or oat milk

3⁄4 cup cacao or carob powder
1 1⁄2 cups rolled oats, blended into flour

1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 cup vegan chocolate chips (optional)

For the Cashew Cream Icing*
1/3 cup raw cashews
1⁄2 teaspoon vanilla extract

1⁄4 cup water

Instructions
1. Soak the pitted dates in boiling water for 20 minutes.
2. Preheat the oven to 350°F and line an 8 inch square
brownie pan with parchment paper or use a silicone
baking pan.
3. Combine the sweet potato, dates (and soaking liquid),
almond milk and cacao powder in a food processor and
process until smooth.
4. Add the oat flour, baking powder and baking soda and
stir it in using a spatula. The mixture is very sticky and fudgy so it will be hard to process without stirring it together first. Process a few times to make sure the flour and baking agents are well combined.
5. Fold in the chocolate chips or nuts if using and pour the batter into the brownie pan. Smooth out the top bake for 30 minutes.
6. While the brownie is baking and cooling you can make the optional football field. Cover a large board with green tissue paper and then tape white ribbon on the board for the yard lines. Use a white marking pen to write the yard numbers next to the lines. You can decorate the end zone with the colors and logos of the teams that are playing. Cover the board in clear plastic wrap and use tape to secure on the back of the board.
7. Remove the brownie from the oven and cool before cutting into the shape of a football. Carefully remove from the pan and use a pairing knife to perfect the football shape. Place the football on the decorated board or on a large platter.
8. Make the cashew cream by adding all the ingredients to a small blender cup and blending until very smooth. Refrigerate for one hour. Pour the cream into a piping bag and pipe on the laces of the football and serve.
* You could use whipped up coconut cream instead

Watch the video here

Ingredients

3 large bananas (very ripe and sweet)

4 cups water

8 cups gluten free rolled oats, divided

3/4 cup almond meal or pulp* (optional)

1 T flax or chia seeds (optional)

I teaspoon vanilla extract

1 teaspoon cinnamon 

*The leftover almond meal pulp from making almond milk (optional). If I have just made almond milk I use the leftover almond meal pulp as part of the recipe. Watch the almond milk video here.

Directions

Here is a quick video of how I make the waffles, watch the video here . (Please note that the ingredient amounts are different in the video).

1. Heat up the waffle iron until it is very hot so that the batter does not stick! This step is very important.

2. Set aside two cups of oatmeal and blend all the other ingredients in a high speed blender into a smooth batter. To give the batter texture, add the reserved oatmeal at the end and just mix it in with a spatula.  The batter thickens as it sits so you may need to add a little more water.

3. Pour the batter into the pre-heated waffle iron and follow the manufacturer’s directions. I leave them in for approximately 4-6 minutes before I check on them.

Chef’s Note: I make a big batch of waffles and when they are cool I break them into quarters and pop then into a freezer bag and I put them into the freezer. They can be stored in the freezer for a month or two. When we are ready to eat I microwave them for 30 seconds and then pop them into the toaster until warm and crispy.

Top them with your choice of fruit, nut butter or maple syrup.  My husband has them every morning along with a bowl of homemade granola (recipe coming soon).

I love ice cream any time of year and pineapple banana is a favorite.

Just blend together frozen bananas and frozen or fresh pineapple in a high speed blender and it turns into creamy delicious soft serve.  You can use all sorts of frozen fruit.  Here I added frozen wild blueberries to the banana/pineapple blend. So delicious and so nutritiious tot.

It just does not get any better than this!! Three ingredients, thats it.

Ingredients

Serves 2 (or 1 but I won't tell)

3 frozen bananas

2 Tablespoons of 100%  cocoa 

6-7 fresh mint leaves

Put all the ingredients into a high speed blender (I love my Vitamix) and blend until smooth.  You can add a splash of almond milk if you need to get things going quickly.  My husband likes this with a large medjool date in the mix but I find it sweet enough.

Oh so delicious on a hot summer day.

This is the perfect cool down treat for when you are craving Coffee Ice-cream. Call it a treat or call it lunch like i often do!

Ingredients

2 very ripe frozen bananas

1 tablespoon Dandy Blend

1 teaspoon ground flaxseed

1 teaspoon chia seeds

Instructions

1. Add the frozen bananas and Dandy Blend to a high-speed blender and blend until smooth and creamy.

2. Spoon it into a bowl or sundae glass and sprinkle on the ground flaxseed and chia seeds. Serve right away or freeze in an ice cream container or mason jar.

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Stuffing

Mashed Potatoes

Mushroom Gravy

Cranberry Sauce 

Roasted Brussels Sprouts

Wheat Berry Salad with Butternut and Pomegranates

Salad with Apples

Roasted Carrots and Parsnips

Balsalmic onions

Green Beans

Purple Sweet Potato Soup with
Cauliflower Cream & Butternut Croutons

Ingredients

3 pounds Stokes purple sweet potatoes
1 cup onion, diced
4 cloves garlic, minced
2 cups cauliflower florets
2 teaspoons smoked paprika
1 teaspoon thyme
1⁄2 teaspoon black pepper
1 teaspoon salt-free seasoning
5-6 cups water or vegetable stock

Cauliflower Cream and Butternut Crouton Garnish

3 cups cauliflower florets
1 clove garlic
1⁄2 cup butternut, cut in 1⁄4 inch cubes
Fresh thyme sprigs

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper or a silicon baking mat.

2. Wash the sweet potatoes and then place them on the baking sheet and bake for 50-60 minutes or until soft all the way through.

3. Add the butternut squash cubes to the baking sheet and bake for 20 minutes; then flip over each cube and cook for 5 minutes. Remove from the oven and set aside for garnishing.

4. Add the onion to a large soup pot or Dutch oven and sauté for 4-5
minutes or until the onions soften. Use a splash of water if the onions
start to stick to the pan.

5. Scoop the sweet potato out of the skins and add to the pot along with the cauliflower, garlic, smoked paprika, thyme, pepper, salt-free
seasoning and the water. Bring it to a boil and then reduce to a
simmer for 15 minutes with the lid on.

6. Remove from the heat and use an immersion blender directly in the pot to blend the soup into a smooth consistency. Add extra water or vegetable stock if the soup gets too thick and adjust the seasoning.

7. In a small pot, steam or boil the cauliflower florets for 8-10 minutes
until softened. Drain and cool to room temperature before adding them to a small blender along with the clove of garlic and blend until very smooth. If needed, add a splash of water to thin it out. Pour the
Cauliflower Cream into a squeeze bottle and set aside for garnishing.

8. Heat up the soup and then ladle it into bowls and garnish with the
Butternut Croutons, Cauliflower Cream and fresh thyme sprigs.

NOTE: For a Halloween theme, you can make a spider web design with the cauiflower cream by piping three (3) concentric circles on the soup and then use a chopstick to create lines from the center to the outside of the bowl, simulating a web.
Cut up black olives to make a spider to place on the web if desired.
For a Thanksgiving theme, use autumn-inspired pie punches to cut out shapes of butternut to roast as a garnish.

I made this soup on Chef AJ live on Halloween 2020…..here is the link to that show https://youtu.be/PU4XXKsVza4

I am celebrating a sunny day with a beautiful bowl of goodness. Use any combination of fruit you like.

Ingredients (Serves 2)

1 cup of Frozen Blueberries

1 cup of Frozen Strawberries

1 t Hemp Seeds

1 t Chia Seeds

1 T Goji Berries

1 T Dried Mulberries

1 T Dried  Golden Berries

1 T Dried Unsweetened Coconut

Blend the frozen berries, hemp seeds and chia seed in a high speed blender until soft and well blended. Scoop into two bowls and top with dried berries and coconut.

Enjoy!!

I created these "tacos" for a friend who is  following  The Gerson Protocol. She had a craving for a crunchy flavor filled lunch so this is what I came up with.

Ingredients

Romaine Lettuce Shells

Red onion pickled in ime juice

Purple cabbage

Mango

Zuchinni

Onion

Cumin

Tomato, mango, garlic, cilantro salsa

Shaved radishes

1. Slice the red onion very thin on a mandolin and place in a shallow bowl.  Pour the lime juice over the onions and set aside.

2. Make the tomato, garlic, mango, cilantro salsa by chopping up the veggies and fruit and then sprinkling with cilantro and lime juice. Set aside.

3. Water saute the zucchini and onions and sprinkle with cumin

4. Slice the red cabbage and the radishes very thin using the mandolin

5. Assemble the tacos by loading up romaine leaves with red cabbage, sauted zucchini and onion, mango salsa and top it off with red onion pickle and radish slices.  

6. Enjoy! (napkins required)

INGREDIENTS

5 Red Yellow or Orange Peppers

3 cups of cooked brown rice

1/2 pound of sliced mushrooms ( I like baby bellas)

1 cup of cooked black beans or pinto beans

2 stalks of diced Celery

1 medium sweet Onion diced

2 large Carrots diced

2 cloves of minced garlic

2 cups of Vegetable Stock

1 teaspoon dried Sage

1 teaspoon dried Thyme

Or 2 teaspoons of Poultry Seasoning

DIRECTIONS

Heat oven to 375F

1. Saute the onion, celery and carrots for about 4 minutes in a little veggie stock

2. Add the mushrooms and garlic and saute for 4 minutes more. Add veggie stock as needed

3. Add the dried herbs, cooked brown rice and beans and mix together. Remove from the heat.

4. Slice the tops off the peppers and scoop out the seeds. stuff each pepper with the rice and bean mixture and stand them in a baking dish.  

5. Pour a little veggie stock in the bottom of the baking dish and cover with a lid.  Bake at 375F covered for 30 minutes and then remove the lid and bake for 15 - 20 minutes more at 400F

Serve with the left over rice filling along with a salad or your choice of grilled vegetables.  I like to top mine with a little salsa or hot sauce for an extra kick. They always taste better the next day so be sure to make extra.

For the Crust

4 large Zucchini

1 large ripe Tomato

2/3 cup Sun-dried Tomatoes

1/4 cup Ground Flax Seeds

Handful of fresh Basil

3 Scallions

1/2 cup of Raw Sunflower or Pumpkin Seed

2 Pitted Medjool Dates

For the Raw Marinara Sauce

1 large ripe Tomato

2 sticks of Celery

1/2 cup if Sun-dried Tomatoes

2 cloves of Garlic

Handful of fresh Basil

1 teaspoon of Lemon Juice

1 Date

For the Cashew Cheese

1 cup Raw Cashews

1/2 cup Nutritional Yeast

1 clove of garlic

1 teaspoon of lemon juice

1 teaspoon coconut aminos

salt free seasoning

PREPARATION

For the Crust

1.  Spiralize the zucchinis and put them in a big bowl

2.  Blend the rest of the in ingredients in a high speed blender

3.  Mix the Tomato mixture in with the zoodles until well coated

4.  Place half the zoodles on a teflex sheet on dehydrator* tray and shape the pizza crust.  You want to keep the crust about 1/2 inch thick. This recipe should make two large crusts

5.  Place the trays in the dehydrator for 24-30 hours at 115F

6. Carefully flip the crust over and continue to dry for another 3-4 hours. 

*I use the Excalibur 9 Tray dehydrator

For the Marinara Sauce

1. Blend all the ingredients together in a blender

For the Cashew "Cheese "

1.  Soak the cashews in hot water for several hours

2.  Drain the cashews and place all the ingredients in a high speed blender and blend until smooth and creamy

To Assemble the Pizza

1.   Place a layer of fresh spinach leaves (optional) on the crust and top with the marinara sauce.

2.  Top with your choice of toppings, cashew "cheese", avocado, cherry tomatoes, pesto, fresh basil, pineapple, etc

3. Eat it at room temperature or pop it back in the dehydrator for 2 hours to warm and then eat.

Cold delicious creamy ice cream is a must to end a delicious meal but this ice cream is so healthy you can have it for breakfast.

Ingredients

2 Frozen Bananas

1/2 t Cinnamon

2 Mejool dates

Blend in a High Speed Blender for two minutes and enjoy.

*There are countless variation on this.  I find it too sweet with the dates so I simply leave them out.  My daughter likes to add cocoa or cacao powder for a chocolate version. You can also add peanut butter or almond butter.  Walnuts are a great option for your daily dose of omega 3's. Use your imagination and make your own favorite version.

Ingredients

Zucchini

Italian Squash

Eggplant

Mushrooms

Onions

Peppers

Herbs de Provence 

1. Chop up veggies and toss with the seasoning

2. Roast in a 425F oven for about 30 minutes

I usually serve this with a drizzle of good quality balsamic vinegar.

Ingredients

Sweet Potatoes

Brocolli

Swiss Chard

Sage

Thyme

Garlic

For the Cheeze Sauce

Onion

Carrots

Cauliflower

Nutritional Yeast

Lemon Juice

Sage

1. Bake the sweet potatoes at 350F for approximately 45 minutes (until soft)

2. When the sweet potatoes have cooled slice them in half length ways and scoop out some of the flesh, leaving a 1/4 inch shell.

3. While the potatoes are baking sauté the broccoli and swiss chard in a little veggie stock.  Add fresh garlic, dried sage and  thyme. Add the the broccoli and swiss chard to the scooped out sweet potato and stir gently.

4. To make the "cheeze sauce" boil cauliflower, carrots, onion, and garlic until softened. Blend the veggies in a high powered blender along with just enough of the water to make a sauce.  Add the nutritional yeast, lemon juice and sage and blend again.

5. Scoop the veggie mixture back into the sweet potato halves and top with the "cheeze sauce". Heat in a 350F oven for about 20 minutes or until warmed through. Serve with a large green salad.

Avocado Pears

Lime juice

Tomatoes

Red Onion

Cilantro

Garlic

Jalapeno

Corn Tortillas 

For each layer I blend 2 frozen bananas with a cup and a half of colorful fruit. You will also need extra fresh fruit for decorating the top of the cake.

Blend  frozen bananas and frozen peaches in a high speed blender until it becomes like soft serve ice-cream.  Using a spatular spread it in the bottom of a spring form pan. Be sure to wipe the sides of the pan so it is clean for the next layer. Pop the pan in the freezer and clean out the blender for the next layer.  Repeat more bananas and strawberries and then again with bananas and blueberries.  Smooth off the top layer and freeze the cake for several hours.

Take it out the freezer for about half an hour before you are ready to eat it and carefully pop open the springform pan. You can either leave it on the base or you can transfer it to a cake stand.  Decorate the top with fresh fruit of your choice and then cut it in slices with a sharp chefs knife.

This is a lovely light and eye pleasing dessert that always wows guests.  Who knew it would be so easy!

I learnt how to make a variation of this from the wonderful creative Chef AJ.  Be sure to check out all of her cooking webinars for nutrient dense calorie light recipes. 

Read my blog post here called "Why I Never Make A Salad".

Fill a big bowl with greens, veggies, grains and fruit and drizzle with your favorite vinegar.   My absolute favorite is Napa Valley Naturals Grand Reserve Balsamic Vinegar.

Read the blog post here on our cooking class with high school students and all the fun we had preparing this feast.

Hummus - Blended together in a high speed blender or food processor

Garbanzos

Tahini

Cumin

Lemon juice

Guacamole - combined in a large bowl as smooth or chunky as desired

Avocados

Cilantro

Garlic

Cumin/jalapeno

Lime juice

Mango Salsa - diced and combined in a bowl

Tomatoes

Onions

Mangoes

Garlic

Cilantro

Lime Juice

Jalapeno

Seasoning

Cashew "Cheeze" - blended together in a high speed blender (Vitamix)

Raw Cashews (soaked overnight in water)

Lemon Juice

Nutritional Yeast

Garlic

Salt/salt substitute

Chili Powder (optional)

Black Beans - Combined and heated in the stove top or in the instant pot pressure cooker for 5 minutes.

Black Beans

Oregano

Red wine vinegar

Water

Salt

Chili powder/jalapeno

Chocolate "Ice-Cream" - blended together in a high speed blender (Vitamix)

Frozen bananas

Raw Cacao Powder

Papaya with Lime

Pineapple

Grapes

Kiwi

Persimmons

Strawberries

This is fun to serve at a dinner party. They are much easier than they look.

Ingredients

Portobellos

The Speedy Vegan Pesto (recipe below)

Zucchini

Red and yellow bell peppers

Onion

Eggplant

Fresh tomato

Escalloped potatoes (recipe below)

Balsamic glaze

1. Prepare the escalloped potatoes and cool before cutting into squares

2. Grill the portobellos, zucchini and onion rings on a hot grill or panini press. (try to get grill lines on the veggies).

3. Decorate a plate with balsamic glaze and place a square of the escalloped potatoes in the center of the plate. put a teaspoon of pesto in the middle and place the portobello on top. Put another spoon of pesto on top and layer with fresh tomato, grilled eggplant, grilled onion, grilled zucchini and top off with the grilled peppers.

Pesto and Escalloped Potato recipe coming soon...

There is something so satisfying about chomping into these wraps. They are vibrant, fun to make and leave you feeling light, nourished and energized.

Ingredients for the Collard Wraps (optional)

3-4 large collard leaves

1 red peppers, julienned

1 English cucumber, julienned

1 mango, sliced

1 cup purple cabbage, sliced

1 carrot, julienned

1 cup cauliflower rice

½ cup cannellini beans or garbanzos, mashed

1 green onion, sliced

Fresh basil or cilantro

Ingredients for the Mango Ginger Dipping Sauce

1 cup fresh or frozen mango cubed

1 teaspoon ginger, minced

3 tablespoons fresh lime juice

Instructions

1. Make the dipping sauce by adding all the ingredients to a small blender and set aside.

2. Prepare all vegetables and fruit for the filling and arrange then on a platter or in individual storage containers.

3. Lay the collard leaves on a chopping board and carefully slice away some of the stem on the back end of the leaf. Quickly blanch the leaves one at a time in a pan of hot water. Take each leaf out of the water after 15-20 seconds and cool on a clean kitchen towel.

4. Place the collard leaves on a chopping board with the shiny/smooth side facing down. Layer your choice of fillings in the center of each leaf and roll them up like a burrito. Cut them in half with a serrated knife and arrange in a bowl with the cut side facing up. Tuck a small bowl of the dipping sauce in the bowl with the collard wraps and serve.

Chef’s Note: Use your choice of fruit, vegetables, beans and grains and come up with your own favorite combinations.

This is a truly delicious way to get your greens in.

* Fill your blender 2/3 fill  with fresh greens: Spinach, Kale, Parsley or what ever you have on hand ( beet greens, collards, swiss chard etc)

* Add a frozen banana

* One Teaspoon of Chia or Flax Seeds (optional)

* One cup of Almond Milk or Water

Blend and enjoy.

Quinoa really has it all. Taste, texture and nutrition.  Here is a fun summer salad that is refreshing and so much fun to eat on a hot summer day.  Chef AJ has a similar version that I love to make around the holidays when pomegranates are in season.  Here is a link a video of her making her version http://chefajonline.com/chef-and-the-dietitian/episode-26-quinoa-salad-with-currants-and-pistachios/

And here is my summer version....

Ingredients

4 cups of multicolored quinoa (cooked and cooled)

2 cups of red or green grapes cut in half

3 green onions chopped

1 large clove of garlic chopped

1/2 cup of pecan pieces (or your favorite nuts)

1/2 cup of raisins 

1 Lime (the zest and juice)

Half a cup of chopped fresh mint

Half a cup of chopped fresh basil or cilantro

Directions

Mix all the ingredients in a bowl and set aside for flavors to meld together. Serve at room temperature or refrigerate and serve later.  The flavors get better and better so I recommend you make extra to have  in your lunch box the next day.

i love this salad in a collard wrap with sliced mango, peaches or nectarines.  See collard wrap directions here.

So simple and so delicious. I use this recipe when I make my Zucchini Manicotti .

Ingredients

1 cup onion, diced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes*
1 teaspoon dried oregano
½ teaspoon black pepper, freshly ground
1 teaspoon salt or salt-free seasoning (optional)
1- 2 stems of fresh basil

*Or use 3-4 cups of fresh Roma tomatoes, diced

Instructions

1. Sauté the onions over medium heat until translucent 5-7 minutes.
Add the garlic and cook for 2 minutes. Add a splash of water and scrap the brown bits in the pan.
2. Stir in the tomatoes, oregano, salt and pepper, cover and cook for
15 minutes.
3. Add the stems of fresh basil and cook for 15 minutes more.
4. Remove the stems of basil and adjust the seasoning to taste.

Jicama

Avocado Pear

Red Bell Pepper

Carrots

Romaine Lettuce

Nori

Here is a delicious, nutritious fast fresh lunch idea.

Ingredients

Corn tortillas

Pizza Sauce

Onions, Tomatoes, Peppers, Zucchini etc

Oregano or herbs of choice

Assemble and bake in a 425F oven for 12-15 minutes.

Serve with a big leafy green salad drizzled wit balsalmic vinegar

Vegan News Daily Dinner Club: “Plant-Based Parties, Potlucks, Picnics & Prep!” Online Cooking Series – Reserve Here!

Improve your skills, learn to cook like a vegan pro in a fun cooking series from the comfort of your very own kitchen.

Ready to learn how to cook exciting new recipes and host a perfect vegan party?

Want to prepare a plentiful picnic, whip up quick and tasty potlucks, pack awesome plant-based lunch boxes, improve your meal prep in fun online classes?

We’ve got you covered!

Join the Vegan News Daily Cooking Club for our online 3-part cooking series: Plant-Based Parties, Potlucks, Picnics & Prep!

Do you want to eat more vegan meals and share them with loved ones but are not sure how to? In these classes you will learn how to:

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Cook flavorful plant-based meals

Host a successful vegan party

Create tasty vegan finger foods

Prepare perfect meals for potlucks and picnics

Make healthy and delicious lunch boxes

Grow your own sprouts

Organize meal prep in containers

Find recipes that your entire family will love

Create appetizers, sides, main courses and desserts

Save time in the kitchen

Feel energized after meals instead of exhausted

Talk to your friends and family about the benefits of eating plant-based

Chop, mince, sauté and zest

Learn new cooking skills

We’re here to help and have fun — together!

Each Vegan News Daily Dinner Club class is 60-90 minutes long and has a fun theme…

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Plentiful Potlucks & Picnics

Practical Prep & Tips

You will receive your delicious 33+ vegan recipes in a first edition, new recipe-book — authored by our very vegan stars — as well as detailed shopping lists. You can relax, take notes and watch the series, or cook alongside our vegan cooking instructors! You’ll receive full-length video recordings of each class in your private play list to watch and re-watch. How nice is that!

Featuring seasoned Culinary Instructors and Mom/Daughter Dynamic Duo: Elspeth “The Speedy Vegan” Feldman and plant-powered chef, Caileigh Feldman, you’ll cook along with the pros and see how easy it is to make a whole food, plant-based meal that is nutritious, delicious, fresh and fast!

WHEN YOU SIGN UP YOU’LL ALSO RECEIVE…

Bonus #1: 18+ Bonus Recipes in Sensational Salads & Oil-Free Dressings eBook

Bonus #2: 1-Hour Video of Sensational Salads & Oil-Free Dressings Class

MAKE YOUR RESERVATION TODAY!