Raw Chilled Carrot Ginger Soup

Equipment needed: High-Speed Blender


1 1/2 c. carrots, peeled and cut into 1-inch pieces

1 thumb peeled ginger

1/2 c raw cashews


salt and pepper


place carrots, ginger, and cashews in a high-speed blender and just cover with water. Blend until smooth, adding more water if needed. Garnish with carrot ribbons and fresh herbs. Season with salt and pepper to taste.

Jhol Momo (Himalayan Dumplings)



Momo filling
1 1/2 c cooked lentils
1 T canola oil
1 shallot, chopped
2 t coconut aminos

1/2 c walnuts
1/2 cup green onion, finely chopped
1 tomato, rough chopped
handful cilantro
2 cloves garlic
1 inch fresh ginger
1/4 t nutmeg
1/2 t turmeric
1 T curry powder
1 red chile, seeded
salt and pepper

vegan dumpling wrappers, thawed

Heat oil in skillet and saute shallot until translucent, then add lentils and coconut aminos, cook for a couple minutes, then remove from heat.
whir walnuts in food processor until you have “grounds” size pieces, then add lentils, remaining ingredients, and pulse. you want a ground beef type of consistency.

2 T White Sesame seeds
1 t cumin seeds

1 T canola oil
1 inch chunk ginger, roughly chopped
4 cloves garlic, roughly chopped
1 red chile, chopped
10-12 roma tomatoes, halved
1/3 t Cinnamon
1 clove
1/3 t ground Szechuan pepper
1 T turmeric
3 c water
Juice of 1 Lemon
2 t Sugar
1 T salt, plus more to taste
Black pepper
Handful fresh cilantro

Toast sesame seeds and cumin seeds together in a shallow pan, then transfer to a bowl.
heat oil in a large wok, add ginger, garlic and chile and saute until fragrant.
add tomatoes and spices and heat until tomatoes just start to break down and spices are fragrant, then add water
add sesame seed mix, lemon, salt, sugar, and pepper, cover and simmer for 20-25 minutes.

Meanwhile, make your Momos. place a teaspoon of filling in your wrapper, then fold and pinch closed. Place on a plate until all dumplings are made. bring steamer to a boil.

Return to your sauce, remove from heat, and use an immersion blender to blend your sauce to smoothness. add cilantro and blend a bit more. adjust salt/sugar if needed.

Steam dumplings for 10 minutes each batch. serve in a pool of glorious sauce.

Tofu Eggless Salad

Difficulty: EASY PETE

1 pkg tofu, well drained and crumbled
1 1/2 t kala namak black salt
2 stalks of celery, chopped
1/4 c chopped pickles
3-4 T vegan mayo
1 t red wine vinegar
1 t yellow mustard
1 t onion powder
1/2 t garlic powder
1/2 teaspoon turmeric
1/2 t sugar
freshly ground black pepper to taste

combine. eat alone or on a sandwich.

Chickpea Flour Omelette

Difficulty: EASY PETE

1 c chickpea flour
1/2 t onion powder
1/2 t garlic powder
1/3 c nutritional yeast
1/8 t ground turmeric
1/4 t kala namak black salt (optional)
1/2 teaspoon baking soda
1 c water

heat non-stick pan over medium heat, spray with cooking spray
combine all ingredients into a batter
pour 1/3 of batter into pan and tilt/roll to expand the size of the circle
after about a minute, add whatever fillings you like over half, then use a spatula to roll half of the omelette over the filling
press down, continue to heat until bottom is golden, flip, then heat until other side is golden.

3-Way Chili


Special Menu: SUPER BUDGET

1 pkg Beyond Beefy Crumbles
1 cup chopped onions
1 1/2 c water
1 Not Beef Bouillon Cube
1 can diced tomatoes
1 T chili powder
1 T apple cider vinegar
1 t Vegan Worcestershire Sauce
1 1/4 T cocoa powder
1 t garlic powder
1⁄2 t ground cinnamon
1⁄2 t ground cumin
1⁄4 t cayenne pepper
1⁄8 t ground allspice
1 bay leaf

spaghetti and Daiya Shredded Cheddar

Heat oil in pot and brown beyond beef and onion together.
Add water, tomato, and bouillon.
Add remaining ingredients and simmer for 30 mins – Meanwhile boil spaghetti.
Remove bay leaf from chili and hit it with an immersion blender until relatively smooth

place cooked spaghetti on plate, top with chili and cheddar.

Pad Thai

Difficulty: MEDIUM

Special Menu: LOW HEAT

Start by bringing a large pot of salted water to a boil. When water is boiling, add noodles and remove from heat. after about 5 minutes, taste a noodle to make sure it is cooked through.

2 T vegetable oil
2 tablespoons peanuts
3 cloves minced garlic
1 shallot, minced
1 T grated preserved sweet radish/turnip (optional)
4 servings Thai rice noodles, prepared according to directions
2 T tamarind paste
2 T sugar (palm sugar if available, microwaved)
1/2 teaspoon Chili Garlic Sauce
3 T ponzu or coconut aminos
1/2 c water
1 t salt(adjustable)
1 cup bean sprouts, retain some for garnish
1 c sliced green onion, retain
1/2 lime, juiced

Prepare noodles first.
In a large wok, heat oil over high heat, then add peanuts, shallots, preserved radish/turnip and garlic.
once fragrant, add noodles, tamarind, sugar, chili sauce, water, salt and ponzu.
stir fry for several minutes, then add sprouts, green onion, a squeeze of lime and black pepper.
plate and garnish with lime wedges, bean sprouts and cilantro.

Fried Green Tomatoes + Roasted Red Pepper Grits + Black Eyed Peas


Set broiler to 500

1/2 red pepper (seeds removed)
2 jalapeno peppers (seeds removed)
1 avocado, cubed
lime juice

Place red pepper and jalapeno peppers on top rack of broiler to get roasty. Keep and eye on them, and turn once midway to get roasted on both sides.
When they come out, pulse the red pepper in food processor to add to grits (see below).
slice the jalapenos, then combine with avocado, lime juice and salt. Chill avocado mixture.

Roasted Red Pepper Grits
1/4 c grits
1 c water
pinch salt
1 t buttery spread
roasted red pepper puree
black pepper

heat grits, water, and salt over medium heat until thickened and bubbly. Add butter and red pepper puree. season with black pepper and additional salt if needed. Keep warm while preparing other components.

Black Eyed Pea Mix
1 T olive oil
1 small onion
1/2 c black eyed peas
1/2 Tofurkey sausage
1/2 c finely shredded mustard greens, stems removed
salt and plenty of pepper

heat oil in pan, saute onion.
add sausage, black eyed peas, and greens, season with salt and pepper.

Fried Green Tomatoes
Oil for deep frying
green tomatoes, cut into 1/4-inch slices
salt and pepper
Dish of flour mixed with garlic powder
Dish of prepared Vegg, or other egg substitute
Dish of panko bread crumbs

heat oil to 350
Season both sides of tomatoes with salt and pepper.
Dredge tomatoes through the flour, then the vegg, and then through the bread crumbs. Deep fry one at a time, about 2 to 3 minutes for each slice.
Drain on paper towels and season with salt.


place a dollop of grits on plate and smear across plate. Place one fried green tomato on top, then stack some of the black eyed pea mixture, then another fried green tomato, then top with avocado and a green garnish.

Cauliflower Steaks


Preheat 450

Cauliflower steaks
1 large cauliflower, sliced into 1 inch “steaks” (don’t throw out end pieces)
Olive oil
Dried oregano
salt and pepper to taste

place cauliflower steaks (and end pieces) on a foil lined cookie sheet and brush with oil, sprinkle both sides generously with oregano, salt and pepper.
roast for 10 minutes, flip, then continue to roast until cooked through.

Malai Kofta

Difficulty: MEDIUM

2 large potatoes, peeled and sliced
1 large carrot, cut into chunks
1/2 c frozen peas
2 T toasted cashews, finely chopped
1 T sultanas (golden raisins), chopped into small pieces
1/4 c fresh cilantro, chopped
1/2 t salt, or to taste
1/4 t turmeric
black pepper
1/4 t ground cumin
1/2 c chickpea flour – more as needed to make into dough which can be formed into balls

1 T vegetable oil 1 t whole cumin seeds
1 t ginger, peeled and finely chopped
1 c onion, chopped
3 cloves garlic, smashed and chopped
2 T cashews
1/4 t garam masala
1/8 t red chili powder
1/4 t turmeric
1/4 t coriander, ground
1 can diced tomatoes
1 can coconut milk
1/4 t salt, or to taste
pinch sugar
1/4 t black pepper
1/4 c fresh cilantro, chopped

1 c basmati rice
1 3/4 c water
bay leaf

Boil potatoes and carrot chunks until tender. While boiling, begin making gravy: heat oil in saucepan (deep enough to use immersion blender), then sizzle cumin seeds.
add onion, garlic, ginger and cashews. Add spices cook for a minute or two, then add tomatoes and coconut milk. bring to a simmer, season with salt, a pinch of sugar and black pepper. leave to simmer while you make koftas.

Preheat 450

place potatoes and carrots in a bowl, add remaining kofta ingredients and mash/combine. Add more flour as needed until mixture can be rolled into balls.
thoroughly oil a cookie sheet and arrange balls, drizzle/spray with additional oil over balls.
bake for 12 minutes, flip, then bake for 14 additional minutes.
You can deep fry the balls instead of baking if desired.

While koftas are baking, return to gravy.
Add fresh cilantro and hit it with an immersion blender until as smooth as possible. season further if needed.

Place rice, water, salt and bay leaf in a pot, bring to a boil, then reduce to simmer and cover.
Rice is cooked when craters appear in surface of rice.

When koftas are done, remove from oven and add to gravy. serve saucy balls over fluffed rice.

Tortilla Soup


Corn Tortillas
1 ½ c masa harina
¼ t salt
2 T shortening
1 c hot water, or more as needed
Flour for kneading

combine flour and salt, fork in shortening
add water slowly until dough comes together
knead for 2 minutes, wrap in plastic and allow to cool
break off bits and press flat between wax paper using a rolling pin or your hands.
cook in non-stick skillet for 1-2 minutes on each side

Tortilla Soup
3 tablespoons vegetable oil
6 corn tortillas, cut into strips (divide in half)
1 onion, chopped
2 cloves garlic, chopped
1/2 T paprika
1 t cumin
1/2 t coriander
1/2 t chili powder
pinch cayenne
3 c water
1 1/2 Not Chikn bouillon cubes
1 can diced tomatoes
1 bay leaf
handful cilantro leaves
pinch salt
1 c dry soy curls

lime wedges
hot sauce (Valentina and/or Cholula)

heat oil in deep pot, then very briefly fry half the tortilla strips until crispy, then remove from oil with flat sieve or slotted spoon, drain on paper towels and season with salt. set aside for garnishing.

in same oil, add onion and garlic, sizzle until browning begins, then add spices and stir. Once spices become fragrant, add water, tomatoes, bouillon, remaining (unfried) tortilla pieces, bay leaf, cilantro and salt. cover and simmer for 15 minutes.

remove bay leaf and use immersion blender to puree soup, then add soy curls and simmer for 15-20 more minutes, stirring occasionally, until curls are cooked.

serve topped with cheeze, avocado, a nice handful of fried tortilla strips, additional cilantro, lime wedge, and hot sauce.