Ingredients

• 2 medium butternut squash 
• ¾ cup quinoa
• 1 ½ cups vegetable broth
•  6 cups of lightly packed kale 
• 2 cloves minced garlic 
• 1 teaspoon dried oregano
• ½ teaspoon ground pepper
• 1 can of chickpeas rinsed and drained 
• Zest of 1 orange
• 1 tablespoon of fresh orange juice 
• ⅓ cup dried cherries

Instructions

• Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Bake 45-55 minutes, just until the squash is tender. Remove from the oven and cool. Reduce the oven temperature to 375 degrees.
• While the squash is baking, place the broth in a small saucepan and bring it to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
• In a large skillet add 1 tablespoon of water, kale and cook until wilted for about 4 minutes, then reduce the heat to medium low. Add garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until it is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cherries.
• Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Mix the flesh with kale quinoa and filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, for about 10 additional minutes. 

Apple Crisp

Ingredients

• 6 apples of any kind
• 1 tablespoon lemon juice
• 2 tablespoons of maple or date syrup
• 2 tablespoon cornstarch
• 1 tablespoon cinnamon
• ¼ teaspoon nutmeg

Topping

• 1 cup old fashioned oats
• 1 cup of oat flour
• ¼ teaspoon ground cloves
• 1 tablespoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup maple/date syrup

Instructions

• Preheat the oven to 350°.
• Slice the apples. Place the apple slices in a large mixing bowl.
• Add lemon juice, maple syrup, cornstarch, cinnamon, cloves, nutmeg and mix until well combined.
• Pour the apple slices into a 9″ x 13″ baking dish. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes.
• While the apples are baking, prepare the topping.
• In a medium mixing bowl, combine the oats, oat flour, cinnamon, cloves, nutmeg and mix well. Stir in the maple syrup and set aside.
• After 30 minutes, take the apples out of the oven and remove the aluminum foil. Using your fingers to break up any clumps, spread the oat crumble on top of the apples. Make sure there aren’t any large pieces.
• Bake uncovered for 25 minutes. Take the crisp out of the oven and rest for 5-10 minutes before serving. Feel free to add some vegan whipped cream or ice cream on top.
• Store in an airtight container in the fridge for up to 4 days.

  Ingredients:

• 1 cup diced onion
• 4-5 cloves minced garlic
• 5-6 cups of vegetable stock
• 5 cups of corn kernels (fresh or frozen)
• 3 cups of diced potato
• 1 cup diced red bell pepper
• 1 tsp chopped parsley
• 1 tsp chopped thyme
• Sea salt & black pepper

Instructions:

• In a large pot, cook onion, garlic, and 1 ½ cups vegetable stock covered over high heat until boiling, then simmer on low for 10 minutes until the onion is translucent.
• Add corn, potato, and 4 ½ cups stock; boil, then simmer until potatoes are soft (10–15 min).
• Blend half the soup until smooth and return to pot. Add up to 1 cup more stock as needed for consistency.
• Add bell pepper, parsley, and thyme; simmer for 10 minutes until flavors blend and peppers are tender.
•  Season to taste and serve hot.
• Store in an airtight container in the fridge (4–5 days) or freeze (up to 1 month).

Mini chocolate cheesecakes

Crust

1/2 cup pitted dates (3-4 soft Medjool dates)
11/3 cup crushed walnuts
½ teaspoon vanilla powder

Filling
2 cups of soaked cashews
1 cup of pitted dates
½ cup raw cacao
1/3 cups plant milk of your choice or water
1/3 cup date syrup
1/3 cup peanut powder

Instructions:

1. Blend the crust ingredients in a small blender or food processor until mixture is a consistent texture.
2. Press mixture into the bottom of muffin pan inside of each of 12 openings on 1/4 of a depth.
3. Blend the filling ingredients in a blender until the mixture is smooth.
4. Pour on top of individual crust layers of a muffin pan and smooth the surfaces.
5. Freeze in a muffin pan for 3-4 hours until solid.
6. Thaw for 15 minutes before serving.
7. Can be stored in the freezer until use or in the fridge in an airtight container for about a week. 

• 4 corn tortillas
• ½ (14-ounce) package extra-firm silken tofu, drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 pinch cayenne pepper (or any red pepper)
• 1 can of red beans
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 1 cup salsa
• 1 cup shredded lettuce
• 2 green onions (white and green parts), thinly sliced
• 1 tomato, cut into small dice
• ½ cup canned or frozen (and thawed) corn
• ½ avocado, diced (optional)
• 1 tablespoon finely chopped fresh cilantro (optional)
• ¼ cup sliced black olives

INSTRUCTIONS

1. Preheat the oven to 350°F. Cut the tortillas into bite-size triangles and bake them on a baking sheet until crisp, 20 minutes.
2. Meanwhile, combine the drained tofu, lemon juice, red wine vinegar, and cayenne pepper (if using) in a blender, season with salt to taste. Purée until smooth. Chill the tofu “sour cream” until ready to use.
3. Combine the drained red beans, garlic powder, cumin, and oregano in a blender, mix Add 1 to 2 tablespoons of water if needed to help combine. Cook until heated through in a saucepan, about 5 minutes.
4. Spread the beans in the base of a serving dish. Top with the salsa, followed by the lettuce, scallions, tomatoes, corn, and tofu sour cream, along with any optional ingredients. Scatter sliced olives over the dip, then serve with tortilla chips.

Grilled Nectarines with vanilla nice cream

• 3-4 large nectarines, halved and pitted
• 2 tablespoons of fresh-squeezed lemon juice
• 1 teaspoon of vanilla extract
• ½ teaspoon of cinnamon
• 4 scoops any vegan ice cream or banana nice cream (optional)

1. Preheat the oven to 400 degrees F/200C.
2. Place walnuts on the baking sheet lined with parchment paper and bake for 5-7 minutes checking every 2-3 minutes, so they do not burn. Then take them out from the oven and let them cool.
3. Sprinkle lime or lemon juice, cinnamon on the peach halves and lay them cut side down on a baking pan lined with parchment paper.
4. Bake for 5-8 minutes and then turn over and brush the cut side of the peaches with the juice in the dish. Bake for another 7-9 minutes. I roast them cut side up for 12 minutes and they turn out great too.
5. Serve warm topped with roasted walnuts and a scoop of nice cream. Cold leftovers are also delicious by themselves, on your morning oatmeal or even in a salad.

• 3 cups of cooked, rinsed noodles (soba, rice or sweet potato noodles) 
• 1/2 cup of tahini paste
• 3 Tbsp of balsamic vinegar
• 1 Tbsp of freshly grated ginger
• 1 big clove of garlic
• ¼ cup of water
• 2 cups of shredded purple cabbage
• 2 cups of arugula
• 1 cup of shredded carrots
• 1 cup of sliced cucumbers
• 1 cup sliced red pepper
• 2 cups of green peas (thawed from frozen)
• ¼ cup diced green onions
• ¼ diced fresh cilantro or parsley
• 2 Tbsp of sesame seeds for topping

 Instructions:

In a blender make a sauce by mixing tahini, balsamic vinegar, ginger, garlic and water.
In a big salad bowl combine the noodles with vegetables and poor sauce over and mix well. Serve with a sprinkle of sesame seeds.

No bake key lime pie

• ½ cup of almonds (or walnuts)
• 2 tablespoons desiccated coconut
• ¾ cup-soaked pitted dates
• 1.5 cup cashews, soaked
• ½ cup almond milk
• ½ cup fresh lime juice
• 2 Tbsp of agar-agar flakes
• Zest of one lime
• 1/4 cup of white mulberry molasses (or a syrup of your choice)

Instructions:

1. Soak cashews in hot water for 10-15 minutes
2. Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor
3. Mix almonds, soaked dates and desiccated coconut to the food processor, pulse into a fine grain
4. Press the mixture into an 8-inch springform pan until it is even. Put it in the fridge to set for an hour.
5. Add soaked cashews to the food processor along with lime juice, lime zest, agar-agar, almond milk and molasses and blend well until the mixture is smooth and creamy, scraping down the sides as needed.
6. Pour mixture onto the base, spread evenly and sprinkle with lime zest.
7. Store in the freezer and take out 30 minutes before serving.

Mango dressing: 
½ mango, chopped
2 Medjool dates, pitted
1 lime juiced and zested
1 tsp of each onion, garlic powder, and mustard powder
½ of water
Salad ingredients:
 1 head of romaine lettuce
 1 cup/120g chopped red cabbage
1 chopped tomato
1 mango chopped
 ½ avocado, diced Topping
1 cup of any cooked beans
3-4 tbsp fresh parsley and/or cilantro
3-4 tbsp of green chopped onions
sprouts of choice-optional

Mix the dressing ingredients in a blender, thinning it out with more water if it is too thick.  Serve over mixed salad ingredients.

Strawberry Rhubarb Cobbler
Ingredients:
1 pound/500g fresh strawberries quartered
12 oz/340 g rhubarb cut in 1-inch pieces
Zest from 1 medium orange
1 tablespoon orange juice
1 cup of almond meal/flour
1 cup of oat flour (could be made from 1,5 cup of oats)
½ teaspoon of baking soda
1 teaspoon apple cider vinegar
10 pitted soaked Medjool dates                 
1 cup of any plant milk or water from soaked dates
1 teaspoon of vanilla
½ teaspoon of cinnamon

Instructions:
Preheat the oven to 375F/180C. Mix all soaked dates in a blender. Then combine date paste with oat and almond flour, vanilla, cinnamon, baking soda with vinegar forming a thick dough. Put strawberries, rhubarb in the pie dish, sprinkle with orange juice and zest. Next spread the dough over fruit. Bake for 35-40 minutes. It could be served warm, cold, or reheated later.

    
Ingredients:
2 packed cups of basil
2 TBSP pine of nuts, pumpkin seeds, or walnuts
1 cup green peas
3-4 cloves garlic, peeled and chopped
2 tablespoons of fresh lemon juice
300g of whole grain pasta
6-8 stalks of green or white asparagus
Sea salt to taste

Instructions:
Bring the water to boil and add pasta, mix well, turn off the heat. Put asparagus in the pot with pasta and cover with the lid until it is ready to be mixed with sauce, approximately 15 minutes. It will be cooked.
Combine the basil, pine nuts, green peas, garlic, lemon juice, salt in a food processor and puree until smooth and creamy, adding some water if too thick.
Remove asparagus from the pot and set aside. Drain pasta, don’t rinse it, and immediately toss the cooked pasta with the pesto sauce.
Serve with asparagus on the side or cut asparagus into pieces and mix in with pasta.

Pineapple refreshing salad

4 cups of pineapple chunks
1 cup of fresh mint leaves, cut in strips
1 cup of pomegranate arils
Arrange everything in a big bowl, chill before serving for an hour.

Serves 4-6
Preparation time: 10 – 15 minutes

2×400 gr/2 (14 oz) cans of cooked chickpeas
1/2 red onion, thinly sliced
3 medium tomatoes, roughly chopped
45-60 ml/3-4 tablespoon olives, halved and pits removed
A handful of parsley, chopped
Juice of 1 lemon
5 ml/1 teaspoon ground sumac – optional
1/2 teaspoon paprika flakes – optional
Salt and freshly ground black pepper to taste

Place the cooked beans in a bowl, after draining its juice and rinsing over warm water. Mix some salt and sumac with the onion slices well. This will soften the onions and make them more palatable. Add the onion, chopped tomatoes, half of the olives, parsley, and paprika flakes into the bowl. Pour lemon juice over this mixture.

Season with freshly ground black pepper and combine well. Arrange on a serving plate and garnish with remaining olives. Serve immediately or refrigerate until later.

Baked quince stuffed with raisins and walnuts

2 quinces corded and cut in half (or big apples)
2 tablespoons raisins
2 tablespoons of walnuts, crumbled

Put 4 halves of quinces on the baking sheet with skin on the bottom, sprinkle with cinnamon, if desired.

Distribute raisins and the walnuts among 4 pieces, filling up the core pit.

Bake for 35 minutes at 350⁰F/175⁰C.

Enjoy cooled or warm.

It is a soup made with beetroot and associated with the cuisine of eastern and central Europe, especially Russia, Poland, and Ukraine.

Ingredients:
4 medium cooked and shredded beets
4 medium white cooked and cut in small cubes potatoes
2 shredded carrots
1 chopped onion
2 chopped celery starks
½ cup of chopped red pepper
1 liter of vegetable broth
1 cup of sauerkraut
2 cloves of minced garlic
½ cup of fresh chopped parsley
1 can of red beans (or any other legumes)

Instructions:
In a big soup pot sauté onions, carrots, celery, and peppers using a bit of broth or water for 5-8 minutes. Then add vegetable broth, potatoes and cook for 10 minutes. Then add beets, beans, and sauerkraut, cover the pot with the lid and simmer for another 5-7 minutes on low heat. Add minced garlic, cover with the lid, and turn off the heat. Serve with chopped parsley and a teaspoon of a plane plant-based yogurt, if desired.

Chocolate Cherry Cobbler

Ingredients:
1 package of sweet frozen cherries or preserved pitted cherries in a jar with juice
1 cup of almond meal/flour
1 cup of oat flour (could be made from 1,5 cup of oats)
½ teaspoon of baking soda
                                               10 Medjool dates                                               
1 cup of any plant milk or juice from cherries (if using from the jar)
1 teaspoon of vanilla
½ cup of cocoa powder
Chocolate bar chopped or chocolate chips/nibs of your choice (I use raw organic vegan)

Instructions:
Preheat the oven to 375F/180C. Blend all ingredients except for cherries in a mixer. Then fold in chocolate chips. Pour the dough in the pie glass dish, then top with the cherries distributing them evenly. Cherries will sink into the dough naturally. Bake for 35-40 minutes. Could be served warm, cold, or reheated later.

Warming quick soup

• 3-4 medium sized cooked potatoes
• One large yellow onion chopped
• Four garlic cloves minced
• Any frozen vegetable mix (like peas, carrots, corn, peppers)
• Vegetable broth 4 cups/ 800ml
• 1 TBS of curry spice
• 1 TBS of fresh grated ginger
• Sea salt and fresh cracked black pepper to taste

 INSTRUCTIONS:

1. Cut 3 cooked potatoes in cubes, put in a pot with chopped onion, vegetables, curry, ginger and add vegetable broth.
2. Bring to a boil, then turn down the heat to a minimum and cover with the lid.
3. Mash one potato in a separate bowl or in a blender with some vegetable broth, then add to the pot. Bring to the final boil. This creates the thickness and gives soup a creamy consistency.
4. Then, add minced garlic, turn off the heat and let it stand for 5 minutes.
5. Serve with fresh chopped parsley or cilantro.

 
Ginger cookies

• 12 oz dates pitted and soaked for 30 minutes
• 2 cups of oats ground finely
• ½ cup of soaked raisins
• 1 teaspoon of pure vanilla extract
• 2 teaspoons of fresh ground ginger
• 1 teaspoon of cinnamon
• ¼ teaspoon of ground cloves

 Preheat oven to 350°F/ 185C. Line a cookie sheet with parchment paper or a silicone baking mat.
In a food processor combine dates, ground oats, raisins, vanilla, ginger, and cloves. Process until it forms a pliable dough.
On the cutting board shape a flat big cookie from the dough. Then cut into 12 sectors with the knife. Then shape a ball from each sector, putting it on the cookie sheet and flattening it with your palm.  
Bake for 25 to 30 minutes, rotating cookie sheet halfway through baking. Let cool for 10 minutes on cookie sheet. Store cookies in an airtight container in the refrigerator for up to 1 week or freezer for a month.

Ingredients:
Mash:

4 cups thinly sliced cauliflower
 2 white potatoes peeled and cubed
1 clove of garlic
 1/2 cup of dairy free milk, unsweetened
 2 TBS of chopped fresh dill or parsley for garnish
 Gravy:
3 lbs. mixed mushrooms
1 onion, sliced thin
3 starks of chopped celery
1 chopped carrot
½ big chopped peeled potatoes
 2 quarts of veggie stock
Instructions:
In a big pot boil cauliflower and potatoes until soft. Then drain, add warm plant milk, crushed garlic, salt and pepper to taste and mash until smooth with immersion blender.
In a separate pot cook mushrooms and chopped vegetables in a veggie stock until soft. Then place everything in a blender until smooth.
Serve potato mash with mushroom gravy, garnish with chopped fresh dill.

Christmas Pudding

Ingredients

200 g (1 cup) dried fruit finely chopped (a mixture of dates, raisins, dried figs, prunes and dried apricots or whatever dried fruit mix you like)
1 apple, grated
1 tsp of ground ginger
Mix of ½ tsp cinnamon, 1/8 tsp nutmeg, ¼ tsp cloves
½ cup of orange juice and zest of 1 orange
60 g (¼ cup) of apple sauce
120 ml (½ cup) any plant-based milk
4 tablespoons of date syrup (optional)
1 teaspoon vanilla extract
150 g (1 ¼ cup) ground walnuts (or sub ground almonds/almond meal)
150 g-200g (1 1/2 cup) plus 1 Tbsp of wheat or gluten-free flour
2 teaspoons of baking powder (ensure gluten-free if necessary)
¼ tsp of baking soda

Instructions
1.Place the dried fruit, orange zest, grated apple, ginger, cinnamon, mixed spice in a bowl and pour over orange juice. Keep covered in the fridge for 24 hours.
2.In a separate bowl mix plant milk with the date syrup, lemon juice, vanilla, salt, and ground walnuts, add flour, baking powder and baking soda.
3.Add dried fruit mixture to the flour mixture to make a pudding batter, adding a tiny more milk if it is too dry.
4.Grease a medium-sized deep glass bowl or a pudding basin and transfer the pudding batter into it.
5.Place the bowl in a pan (make sure it is bigger than the bowl) and fill up with cold water up to halfway up the bowl. Cut out a circle of baking paper to place directly on top of the pudding batter so that it is completely covered. Use some tin foil to cover the top and fold around the sides of the bowl.
6.Place a lid on the pan and bring it to the boil, then turn down the heat and cook on a low heat for 2 hours. Leave it cool slightly before taking out the bowl.
7.Carefully remove the tin foil and the baking paper. Run a blunt knife around the edge of the bowl to let the pudding come away from the sides – this is easier to do once it is cooled down.
8.Turn the bowl upside down on a plate and shake until the pudding pops out. Keeps covered in the fridge for up to a few days – it is great eaten hot or cold.