Vegan and Delicious!

Peanut Butter Passion Fruit Granola

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4 cups rolled oats 2 cups almonds, chopped 2 tbsp passion fruit powder (optional) 1 tsp ginger 1 tsp galangal powder (optional) 1/2 tsp sea salt

1/2 cup coconut oil, melted 1/2 cup agave 1/2 cup natural peanut butter 1 tsp pure vanilla extract 1 tsp coconut extract (optional)

1 cup dried passionfruit, chopped

Line a large cookie sheet with parchment paper. Preheat oven to 325 degrees F. 

In a large mixing bowl, stir together the; oats, almonds, passion fruit powder, ginger, galangal, and sea salt.

In a small mixing bowl, whisk together the; coconut oil, agave, peanut butter, vanilla extract, and coconut extract.

Pour the wet ingredients over the dry ingredients and stir to fully combine. 

Transfer to lined cookie sheet and spread out evenly. Bake in preheated oven for 15 minutes. Remove from oven and gently stir. Return to oven and bake for another 15 minutes. 

Remove from oven and allow to cool for about 15 minutes then stir in the dried passion fruit.

Bengalí-inspired Tofu Egg Salad

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1 package firm tofu, drained 1 green pepper, cored and chopped 3 green onions, chopped 1/2 cup raisins 2 tbsp poppy seed Dressing ½ cup vegan mayo 1 tbsp cilantro paste 1 tsp cumin 1 tsp whole-grain mustard 1 tsp tamarind paste 1 tsp fenugreek powder 1 tsp nigella powder 1 tsp black salt 1/2 tsp chili powder ¼ tsp black pepper ¼ tsp turmeric A pinch of asafoetida (optional) Crumble tofu into a large glass bowl. Whisk all the dressing ingredients together. Pour dressing over tofu. Stir to fully combine.

Taro & Purple Sweet Potato Salad

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5 cups purple sweet potatoes, peeled & chopped 5 cups taro, peeled & chopped

2 tbsp olive oil

Preheat oven to 400 degrees F. Place chopped veggies in a large bowl. Drizzle with olive oil. Stir well to coat evenly. Roast in preheated oven for 25 minutes. Set aside.

1 tbsp sesame oil 1 pack (227 g) tempeh, chopped

2 tbsp soy sauce 1 tbsp pure maple syrup

Heat sesame oil in frying pan over low heat. Sauté tempeh for about five minutes. Add soy sauce and maple syrup and sauté for about another five minutes. Set aside.

Dressing

1 jar (235 g) shallot oil (with shallots) 2 tbsp soy sauce 1 tbsp black vinegar 1 tbsp miso paste 1 tbsp pure maple syrup 1 tbsp fermented black bean paste 1 tsp ginger powder 1 tsp garlic powder 1 tsp doubanjiang (fermented chili paste) 1/2 tsp sea salt 1/4 tsp black pepper

1/4 cup white sesame seeds 1/4 cup dried plum, minced (or dried cranberries)

Place the; shallot oil (with shallots), soy sauce, black vinegar, miso paste, maple syrup, black bean paste, ginger, garlic, doubanjiang, salt, and pepper in a high-speed blender. Blend until well-combined. 

Place the roasted veggies in a large container. Add the cooked tempeh. Pour dressing over top. Stir until fully combined. Fold in the sesame seeds and dried plum.

Lemongrass Curry

(with Lemongrass Rice)

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1 tbsp coconut oil 1 white or yellow onion, peeled and chopped

1 tsp garlic paste 1 tsp ginger paste 1/4 tsp chili flakes

1 tbsp minced lemongrass

2 cans (400 ml each) coconut milk

2 cups vegetable bouillon 3 stalks Bok choy, chopped 2 cups broccoli florets 1 can (540 ml) young jackfruit, drained and minced 1 tbsp curry powder 1 tbsp vegan fish sauce (or soy sauce) 1 tsp mushroom powder 1 tsp galangal powder (optional) 1/4 tsp turmeric

1 block extra-firm tofu, chopped 1 tbsp tamarind paste 1 tbsp basil paste 1 tbsp coconut sugar

1/2 cup roasted cashews, chopped 1/2 tsp sea salt 1/4 tsp white (or black) pepper

Heat coconut oil in large saucepan over low heat. Sauté onion for several minutes. Add garlic paste, ginger paste and chili flakes and sauté for another 2 minutes. Stir in the minced lemongrass and sauté for another minute. Stir in the coconut milk.

Stir in the; vegetable bouillon, Bok choy, broccoli, jackfruit, curry, vegan fish sauce, mushroom powder, galangal, and turmeric. Turn heat to high. When stew reaches a boil, reduce to low heat and simmer for about 8 minutes.

Stir in the; tofu, tamarind paste, basil paste, and coconut sugar. Cook for another 2 minutes then turn heat off. 

Stir in the cashews, sea salt and white pepper.

Ladle over Lemongrass Rice (recipe below) or plain white rice.

Lemongrass Rice

1 tbsp coconut oil 1 white onion, peeled and chopped

1 tsp garlic paste

1 tbsp minced lemongrass

1 can coconut milk

2 cups water 1/2 tsp sea salt 1/4 tsp turmeric

2 cups white rice

Heat coconut oil in saucepan over low heat. Sauté onion for several minutes. Add garlic paste and sauté for another 2 minutes. Stir in minced lemongrass and sauté for another minute. Stir in coconut milk.

Hibiscus Rose Bliss Balls

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2 cups walnuts 2 cups soft-dried hibiscus 1/2 cup white sesame seeds 1 tbsp beet powder (optional) 1 tsp cardamom 1/2 tsp salt

1/2 cup almond butter 1/2 cup rose jam (or berry jam of choice) 1 tbsp melted coconut oil 1 tsp rose water

Coconut flakes 1 tsp beet powder (optional for colour)

Place the; walnuts, hibiscus, sesame seeds, beet powder, cardamom, and salt in a food processor. Process until crumbly.

Add the; almond butter rose jam, melted coconut oil, and rose water. (If using fruit jam increase rose water to 1 tbsp.) Process again until you have a well-combined sticky mass. Transfer to fridge to chill for at least one hour.

Combine coconut flakes and optional 1 tsp beet powder.

Roll chilled batter into small balls. Roll balls in coconut flakes. 

Middle Eastern-inspired Date Bars

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300 grams date paste 2 cups semolina flour 1 ½ all-purpose flour ½ cup cane sugar 1 tsp cardamom ½ tsp sea salt 1 cup vegan butter, softened 2 tbsp pure maple syrup (or agave)

2 tbsp black sesame seeds Preheat oven to 350 degrees F. Grease or line a square 8 x 8 -inch baking pan.  In a large glass mixing bowl, sift together the; semolina flour, AP flour, cane sugar, cardamom, and sea salt. Cut in the softened vegan butter and mix with hands until well-combined. Stir in the maple syrup.

Pour half of the crumble mixture into the greased baking dish. Press down firmly with hands. Spread the date paste evenly over top. 

Lebanese-inspired Coleslaw

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10 cups grated cabbage 1 bell pepper (any colour), cored and chopped 1/2 cup dried cranberries 4 green onions, chopped  a large handful of fresh parsley, chopped

In a large salad bowl, stir together the; cabbage, bell pepper, dried cranberries, green onions, and parsley. Pour the dressing over top and stir until everything is well-combined. Dressing 1/4 cup olive oil 1/4 cup vegan mayo the juice of one lemon 1 tbsp kiwi paste (or tamarind paste) 1 tbsp dill paste 1 tbsp za’atar 1 tbsp agave 1/2 tsp sea salt 1/4 tsp black pepper

Curried Artichoke Quiche

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1 prepared pie crust

1 tbsp olive oil 2 shallots, peeled and minced

2 cloves garlic, peeled and minced

1 can artichoke hearts, drained and chopped (tough bits discarded) 1 tbsp curry

1 block firm tofu, drained 2 large handfuls of fresh spinach 1/4 cup nutritional yeast 1 tbsp cilantro paste 1/2 tsp black salt 1/4 tsp turmeric 1/4 tsp black pepper

Bacon Bits (recipe below)

Make bacon bits. Set aside.

Heat oil in a saucepan over medium-low heat. Sauté shallots for several minutes. Add garlic and sauté for another minute or two.

Add artichoke hearts and curry powder. Sauté for several more minutes. Remove from heat.

Place the; tofu, spinach, nutritional yeast, cilantro paste, black salt, turmeric, and black pepper in a food processor. Process until creamy, scraping down sides as needed.

Add tofu mixture to sauteed veggies. Stir until well-combined. Fold in the bacon bits. 

Preheat oven to 350 degrees F. 

Transfer batter to prepared pie crust. Spread out evenly. Place in preheated oven and bake for 40 minutes.  Allow to cool for at least five minutes before slicing and serving.

Vegan Bacon Bits

¼ cup textured vegetable protein flakes 1 tbsp water 1 tbsp pure maple syrup ½ tbsp liquid smoke ½ tsp smoked paprika ½ tsp salt

Mix all the ingredients together thoroughly and set aside. 

Passionfruit Cheesecake

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Crust

1 package (250 g) Biscoff cookies 1/4 cup coconut oil, melted  1 tbsp agave

Preheat oven to 350 degrees F. Line or grease a springform pan. 

Place Biscoff cookies in a food processor. Process until cookies are crumbs. Transfer to a bowl. Stir in melted coconut oil and agave. Transfer to prepared pan. Press down firmly 

Bake in preheated oven for 10 minutes.

Allow to cool completely before filling.

Filling

2 cups raw cashews The cream from one can of full-fat coconut milk 1/2 cup melted coconut oil 1/2 cup passionfruit jam The juice of one lime 1/2 tsp ginger 1/4 tsp salt

2 tbsp toasted coconut

Place the cashews, coconut cream, melted coconut oil, passionfruit jam, lime juice, ginger, and salt in a high-speed blender. Blend until smooth and creamy. Pour batter on top of chilled crust. Smooth out the surface.

Sprinkle toasted coconut evenly over top of cake. Place in freezer for several hours.

Slice and serve.

Passionfruit Bliss Balls

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2 cups dried passionfruit, chopped 1 cup macadamia nuts 1 cup cashews 1 cup coconut flakes 1 tbsp passionfruit powder (optional) 1 tbsp açai powder (optional) 1 tsp ginger 1/4 tsp salt

1/2 cup almond butter 1/2 cup agave 1 tbsp coconut oil, melted 1 tsp pure vanilla extract

Coconut flakes, for rolling

Place the; dried passionfruit, macadamia nuts, cashews, coconut flakes, passionfruit powder, açai powder, ginger, and salt in a food processor. Process until crumbly.

Add the; almond butter, agave, melted coconut oil, and vanilla extract. Process again until you have a well-combined sticky mass.

Transfer to a large bowl then place in fridge to chill for at least one hour.

Roll batter into balls. Roll balls into coconut flakes.

Asian-inspired Roasted Veggie Kale Salad

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4 cups chopped & peeled purple (or orange) sweet potatoes 1 head cauliflower, chopped 2 tbsp olive oil 1 tsp garlic paste

1 large head of kale, chopped (hard bits removed) 1 tbsp olive oil

1 tbsp olive oil 1 pack (227 g) tempeh, diced 1/2 cup chestnuts, chopped (or almonds)

1 can (227 ml) water chestnuts, drained & rinsed & chopped 1/2 cup cranberries (or cherries)

1 avocado, peeled and chopped

Preheat oven to 400 degrees F. Line a large cookie sheet with parchment paper. 

Place chopped vegetables in a large mixing bowl. Drizzle with olive oil and add garlic paste. Stir thoroughly. Transfer to baking sheet and spread out evenly. Roast in preheated oven for 25-30 minutes. When done, set aside.

Place chopped kale in a large mixing bowl. Drizzle with olive oil. Massage oil into kale until leaves soften. Set aside.

Heat 1 tbsp olive oil in saucepan over medium-low heat. Sauté tempeh for several minutes. Add nuts and sauté for another couple of minutes. Set aside.

Add the cooked vegetables to the kale along with the; cooked tempeh (& nuts), water chestnuts, and cranberries. Add the dressing. Stir thoroughly. Add chopped avocado and gently stir again. 

Store leftovers in fridge. 

Dressing

2 tbsp tahini 2 tbsp sesame oil 1 tbsp miso paste 1 tbsp soy sauce 1 tbsp agave 1 tbsp black (or white) vinegar 1 tsp ginger 1/2 tsp salt 1/4 tsp black pepper

Tempeh Palm Heart Tamale Pie

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3 cups masa harina 1/2 tsp sea salt

3/4 cup vegan butter

2 cups vegetable broth

1/2 cup oat milk

Grease a springform dish with vegetable oil.

Place the masa harina in a large mixing bowl. Stir in the salt. Cut the vegan butter into the flour. Use hands to work it in thoroughly, until crumbly/sandy.

Pour the vegetable broth into the flour. Stir. Set aside for about 15 minutes then stir in the oat milk. Knead batter with hands for a few minutes until dough is soft, but not sticky or dry.

Transfer half of the dough to the greased pan. Spread out evenly and press down firmly. Prepare filling.

Filling

1 tbsp olive oil 1 onion, peeled and chopped

2 cloves garlic, peeled and minced

1 tbsp olive oil 1 pack (227 g) unflavoured tempeh, chopped 1 small can (398 ml) palm hearts, chopped ½ tsp sea salt ¼ tsp black pepper

1 tbsp basil paste 1/4 cup sundried tomatoes, slivered

1/2 cup vegan mozzarella cheese shreds

1/2 cup vegan cheddar cheese shreds

Preheat oven to 350 degrees F. 

Heat olive oil in a large saucepan over medium-low heat. Sauté onions for several minutes. Add the garlic and sauté for another minute or two. Add the tempeh and cook for several more minutes. Stir in the palm hearts, sea salt, and black pepper. Cook for a few more minutes. 

Remove from heat. Stir in the basil paste and sundried tomatoes. Allow to cool for about 15 minutes then stir in the vegan mozzarella cheese shreds.

Pour filling over bottom layer of dough. Spread out evenly. Top with remaining half of dough doing your best to cover filling evenly and completely. Press down with hands.

Sprinkle vegan cheddar cheese shreds on top.

Bake in preheated oven for 30 minutes then broil for about 5 minutes.

Middle Eastern-inspired Kale Salad

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1 head cauliflower, chopped 2 crowns broccoli, chopped 2 tbsp olive oil 4 tbsp za’atar 1 tsp garlic paste

Preheat oven to 400 degrees. Place chopped veggies in a large glass mixing bowl. Add the olive oil, za’atar and garlic. Stir to combine. Transfer to a lined baking sheet. Roast in oven for 25-30 minutes. Remove from oven and allow to cool.

Salad

1 large bunch kale, chopped 1 tbsp olive oil

1 can chickpeas, drained and rinsed 1 cup pickled beets, chopped ½ cup toasted pistachios, chopped ½ cup dried apricots, chopped

Place chopped kale in a large glass mixing bowl. Drizzle with olive oil. Massage oil into leaves with hands. Stir in the chickpeas, beets, pistachios and dried apricots. Add the cooled cooked veggies. Pour the dressing over top and stir gently until everything is well-combined. Serve immediately or store in fridge to consume later.

Dressing

3 tbsp olive oil 2 tbsp tahini 2 tbsp pomegranate molasses 1 tbsp vegan honey or agave 1 tsp fenugreek 1 tsp cumin 1 tsp sumac 1 tsp sea salt ¼ tsp black pepper

Maple Date Sweet Potato Scones

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3/4 cup sweet potato purée 1/4 cup pure maple syrup 1 tbsp maple extract

3 cups all-purpose flour 1/2 cup cane sugar 1 tbsp baking powder 1 tsp ground fenugreek (optional) 1/2 tsp salt

1 cup cold vegan butter

1 cup dates, chopped

Line two baking sheets with parchment paper.

In a small mixing bowl, whisk together the sweet potato puree, maple syrup and maple extract. Set aside.

In a large glass mixing bowl, sift together the; AP flour, cane sugar, baking powder, fenugreek, and salt. 

Cut the cold butter into the dry ingredients and use your hands to fully incorporate. Stir in the dates.

Pour the wet mixture into the dry mixture and stir well, using hands as needed. 

Using a ¼ cup measurement, form about 20 balls. Flatten each ball gently to form discs. 

Place discs on lined cookie sheets. Sprinkle each scone with a touch of cane sugar. 

Place tray in freezer for 15 minutes.

Preheat the oven to 350 degrees F. Place chilled scones in preheated oven and bake for 15 minutes.

Vegan Rondón

(Costa Rican Coconut Vegetable Stew)

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1 tbsp coconut oil 1 onion, peeled and chopped

1 tbsp coconut oil 1 red pepper, cored and chopped 1 green pepper, cored and chopped 1 tsp garlic paste 1 tsp ginger paste 1/4 tsp chili flakes

2 cans (400 ml each) coconut milk 2 cups kelp bouillon (or vegetable bouillon) 2 cups taro, peeled and chopped (or cassava) 2 cups sweet potato, peeled and chopped 1 cup carrots, peeled and chopped 1 cups plantain, peeled and chopped 2 tbsp vegan fish sauce 1 tbsp fresh thyme leaves (or 1 tsp dried) 1/4 tsp turmeric 1/4 tsp cayenne pepper

1 block extra-firm tofu, cubed 1 cup corn kernels 1 tbsp cilantro pate the juice of 1 lime 1/2 tsp salt 1/4 tsp black pepper

Heat 1 tbsp of coconut oil in a large saucepan over low heat. Sauté onion for several minutes. Add one more tbsp of coconut oil then add the; red pepper, green pepper, garlic paste, ginger paste, and chili flakes. Sauté for another 5 minutes, stirring frequently.

Stir in the coconut milk and kelp bouillon then add the; taro, sweet potato, carrot, and plantain. Stir in the vegan fish sauce, fresh thyme leaves, turmeric, and cayenne pepper. Turn heat to high. As soon as stew reaches a boil, reduce to low temperature and simmer for 10 minutes, stirring occasionally.

When veggies are fork-tender, stir in the; tofu, corn kernels, cilantro paste, lime juice, salt, and pepper. Allow to heat through for a few more minutes then turn heat off.

Dulce de Leche Bliss Balls

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1 cup pecans 1 cup walnuts 1 cup dried sweet potato (or dates) 1 cup coconut flakes 1/4 cup coconut flour 1/4 cup sesame seeds 1 tbsp maca (optional) 1 tbsp lucuma (optional) 1 tsp cinnamon 1/2 tsp salt

1/2 cup almond butter 1 can (195 ml) sweetened condensed coconut milk 1 tbsp caramel extract

Biscoff cookie crumbs, for rolling

Place the; pecans, walnuts, dried sweet potato, coconut flakes, coconut flour, sesame seeds, maca, lucuma, cinnamon, and salt in a food processor. Process until crumbly. 

Add the almond butter, sweetened condensed coconut milk and caramel extract. Process again until you have a well-combined sticky mass. Transfer to a sealable container and place in fridge to chill for at least one hour. 

Roll batter into small balls. Roll balls in Biscoff cookies crumbs.

Eggplant & Sweet Potato Coconut Curry

(With Turmeric Rice)

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4 cups eggplant, chopped

1 tbsp olive oil 1 white onion, peeled and minced

1 tsp garlic paste 1 tsp ginger paste 1/4 tsp chili flakes

3 cans (400 ml each) coconut milk

4 cups sweet potato, peeled and chopped 1 cup dried chili-spiced mango, diced 2 tbsp mushroom bouillon powder (or veg bouillon powder) 1 tbsp curry 1/2 tsp turmeric

1 can palm hearts, drained and chopped 1 can (540 ml) chickpeas, drained and rinsed 1 cup frozen green peas

1 cups roasted cashews, chopped 1 tbsp cilantro paste 1/2 tsp sea salt 1/4 tsp black pepper

Place the chopped eggplant in a large glass mixing bowl. Cover with warm salted water. Set aside for 30 minutes. (After soaking, drain.)

Heat olive oil in large saucepan on low heat. Sauté onion for several minutes. Add garlic paste, ginger paste and chili flakes. Sauté for another 2 minutes. 

Stir in the coconut milk. Add the soaked & drained eggplant, sweet potato and dried mango. Stir in the mushroom powder, curry and turmeric. Turn heat to high and cover pot. As soon as stew reaches a boil, reduce to low heat and simmer for about 8 minutes, stirring occasionally.

Stir in the palm hearts, chickpeas and frozen green peas. Cook for another 2 minutes. Remove from heat.

Stir in the; cashews, cilantro paste, salt, and pepper. Ladle over turmeric rice. (Or plain rice.)