Time:

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

• 4 corn ears (cut into quarters)

• Olive oil for brushing

• 1 tsp. each cumin, chili powder, garlic powder, black pepper

• 1/2 tsp salt

Directions:

1. Heat grill to high.

2. Carefully cut corn into quarters.

3. Brush with olive oil to coat (can also use melted vegan butter).

4. combine all spices in small bowl.

5. Rub spice blend onto corn ears.

6. Grill for about 10 min turning to achieve char on all sides.

7. Serve and enjoy warm.

• 1 tablespoon brown sugar

• 1/4 cup pecan halves

• 2/3 cup all-purpose flour

• 1 teaspoon pumpkin pie spice

• 1/3 cup sugar

• 1/4 teaspoon salt

• 1/4 cup silken tofu, pressed and drained

• 4 egg whites.

  Instructions.Melt 2 tablespoons of the margarine in a skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook 2 minutes more. Transfer the pecans to a small dish and set aside.

  Mix the flour, pumpkin pie spice, sugar and salt together in a small bowl.

  Melt the remaining 3 tablespoons margarine in the skillet and transfer to a large bowl. Add the tofu, buttermilk and vanilla to the bowl. Blend with a hand mixer until well combined.

  Gradually whisk the dry ingredients into the wet. Carefully stir in the pumpkin puree.

  If using egg whites, beat in a large mixing bowl until stiff peaks form. If using powdered eggs, beat in a large mixing bowl with the amount of water listed until stiff peaks form. Gently fold the pumpkin tofu batter into the egg whites until well mixed.

  Spoon the pumpkin pancake batter into the skillet, place in the oven and bake for about 25 minutes,

  Top the pancake with the reserved pecans

Cook time: 5 minutes

Ingredients:

• 1 cup (240ml) coconut oil – extra virgin, unrefined

• 1 1/2 cup (150g) cocoa powder

• 1/2 cup (115g) creamy almond or cashew butter (or any nut butter of choice)

• 1/2 cup (120ml) maple syrup

• 1 1/2 tsp vanilla extract

• Optional: Maldon sea salt flakes, to sprinkle

Directions:

1. Line a 9×5” (23cm x 12.5cm) loaf pan with parchment paper. Alternatively, you can use a square baking pan for thinner square pieces of fudge.

2. Melt coconut oil in a saucepan over medium-low heat, for a minute or so.

3. Whisk in the cocoa powder until well incorporated and smooth. Make sure there are no lumps left.

4. Next, turn the heat off and pour in the nut butter, maple syrup, and vanilla extract, and continue to whisk until well combined.

5. Pour the fudge mixture into the prepared pan and sprinkle with flaky sea salt, if desired.

6. Refrigerate until chilled and firm, about 2 hours, or freeze for about 1 hour.

7. Use a sharp knife to cut the fudge into squares. Enjoy!

Fudge can be stored in the fridge for up to 2 weeks or in the freezer for up to 6 months.

• 2 cups CANILLA Extra Long Grain Rice, cooked (or similar)

• 1 cup Goya coconut milk (or similar)

• 1/2 tsp Goya honey (or similar) or maple syrup

• 2 tbsp shredded coconut, toasted

• 2 tbsp almonds, chopped

• 1/2 cup mango, diced

• 1/2 banana, sliced

• 1/4 tsp Goya ground cinnamon (or similar)

  Directions:

  1. In saucepan, combine rice, coconut milk and honey. Stirring, bring to simmer and cook until slightly thickened, but still soupy.

  2. Place rice mixture into serving bowls.

  3. Top with coconut, sunflower seeds, almonds, cut fruit and cinnamon. Serve warm.

• 2 tbsp. olive oil

• 2 garlic cloves

• 1 16-oz can whole Italian tomatoes

• 1 tsp. oregano (optional)

Heat oil in a saucepan on medium heat. Crush two garlic cloves with the heel of your hand. Add to olive oil and sauté until golden brown. While the garlic browns, pour the tomatoes into a bowl. Squeeze with your hands to break them up. Once the garlic is browned, add tomatoes and their juice to the sauce pan with the garlic. Add salt and pepper (and oregano if using). Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick. Pomodoro sauce should be a rich red color. If it turns brick red, it’s too thick. Additional salt and pepper to taste if necessary.

Cook’s Note: For convenience, make up a large batch and freeze smaller portions in freezer bags.

For the Pasta:

• 2 tbsp. olive oil

• 1 lb spaghetti or spaghetti alla chitarra (a specialty square-cut version)

• A few basil leaves

• Grana Padano for grating

Directions:

Prepare pomodoro sauce as directed above. While it simmers, heat water for pasta. Add enough salt to the pasta to make it as salty as seawater. In a sauce pan, heat up olive oil. Add pomodoro sauce (one half cup per serving) and simmer. When the pasta water is at a full boil, add pasta. Two minutes before the pasta is ready, remove from boiling water and add to the pomodoro sauce. Cook pasta until tender in the saucepan, allowing it to absorb the flavor and color of the sauce. Add a little pasta water if needed to keep the sauce liquid. When the pasta is done, drizzle with extra virgin olive oil. Garnish with shredded basil leaves and Grana Padano.
Cook’s Notes: To turn pomodoro sauce into oreganata sauce, add several sprigs of fresh oregano to the pomodoro while it simmers. Remove before serving. To make arrabbiata sauce, add hot pepper flakes to basic pomodoro sauce and simmer.

• 2 tbsp. olive oil

• 2 garlic cloves

• 1 16-oz can whole Italian tomatoes

• 1 tsp. oregano (optional) (for the sauce)

(Noodles)

• 2 tbsp. olive oil

• 1 lb spaghetti or spaghetti alla chitarra (a specialty square-cut version)

• A few basil leaves

• Grana Padano for grating

Directions:

Mix the wet ingredients into a large bowl, stirring until well combined.

Stir the dry ingredients in a medium bowl. Slowly stir the dry mixture into the wet mixture until well combined. The batter will be very thick.

Grease a pancake pan/sauté pan/frying pan with spray or butter as it heats up over a medium heat. Spoon the mixture onto the pan and spread it out a little with the spoon (they will still be thicker pancakes). Leave to cook for 4-5 minutes, or until the underside is brown. Flip the pancake over and allow the other side to cook.

Serve with fresh strawberries and maple syrup.

Ingredients: 3 fresh dragon fruits, 6 cups water, 1/2 cup cane sugar or agave, 2 limes.

Directions: First, cut the pitayas in half and scoop out the flesh with a spoon. Add the pulp to a blender along with the lime juice, sweetener of choice, and 3-4 cups of water.

Blend on high until no chunks of fruit remain, then pour the mixture into a jar or pitcher. Add the rest of the water and stir. Taste and adjust the sweetener to your preferences.

Transfer to your fridge to chill for a few hours, or serve your agua de pitahaya immediately over ice with lime, lemon, or more pitaya wedges.

• 3 fresh pitayas (dragon fruit)

• 6 cups water

• ½ cup cane sugar or agave

• 2 limes

Directions:

1. First, cut the pitayas in half and scoop out the flesh with a spoon. Add the pulp to a blender along with the lime juice, sweetener of choice, and 3-4 cups of water.

2. Blend on high until no chunks of fruit remain, then pour the mixture into a jar or pitcher. Add the rest of the water and stir. Taste and adjust the sweetener to your preferences.

3. Transfer to your fridge to chill for a few hours, or serve your agua de pitahaya immediately over ice with lime, lemon, or more pitaya wedges. Enjoy!

1 pkg.(16 oz.) mixed salad greens (about 11 cups)

2 large tomatoes, chopped

6 slicesfully cooked bacon, chopped

3/4 cupbleu cheese, crumbled

1avocado, peeled, pitted and chopped

3hard cooked eggs, chopped

2green onions, chopped

8 oz. Ranch dressing, or your favorite salad dressing

• 1 cup celery, finely diced (~3 stalks)

• 1 cup carrots finely diced (~2 to 3 small)

• 1½ cups leeks, finely diced (1 large or 2 small)

• 1 cup red bell pepper, finely diced (1 medium)

• 1 pound mushrooms, finely diced (~6 to 7 cups)

• 3 cloves garlic, finely minced

• 1 teaspoon fresh thyme leaves

• 1 teaspoon fresh oregano, chopped

• 1 tablespoon tomato paste

• 1 teaspoon kosher salt, or more to taste

• Freshly ground pepper

• ¼ teaspoon crushed red pepper flakes, optional

• ¼ cup red wine

• 1½ cups low-sodium vegetable broth, mushroom broth or water

• One can (28 ounces) crushed tomatoes

• 1 cup dry lentils (rinsed and picked through)

• 1 to 2 teaspoons tamari, optional

• 1 tablespoon fresh parsley and/or basil, minced

  Directions:

  1. 1. In a heavy bottom pot, warm the olive oil over medium-high heat. Add the celery, carrots, leeks and bell pepper, and cook for 8 to 10 minutes, stirring frequently to prevent scorching. The vegetables will begin to soften and caramelize.

     2. Add the mushrooms and continue to cook over medium-high heat for another 8 minutes, stirring frequently until most of the moisture has evaporated. You will be left with a caramelized and flavorful vegetable pulp.

     3. Add the garlic, thyme, oregano, and tomato paste. Cook for 1 minute, scraping the bottom of the pan and incorporating the paste. Add the salt, freshly ground pepper, and crushed red pepper flakes.

     4. Add the red wine and deglaze the bottom of the pot. Continue to cook over medium-high heat for 1 to 2 minutes until the liquid evaporates. Add 1½ cups broth or water, crushed tomatoes, and dry lentils. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally until lentils are tender and most of the liquid is absorbed.

     5. Remove lid and cook for another 5 minutes adding any additional liquid if needed to create tender lentils and a thick rich sauce. Season with additional salt, freshly ground pepper and the fresh minced parsley. Serve over zoodles, spaghetti squash or whole grain pasta.

2. Extra-firmly squeeze and roll mixture by hand into 12 balls, about 2 tablespoons (32 grams) mixture each. Then flatten into patties.

3. For best results, store in the fridge or freezer.

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Makes 5 pancakes. Serving size: 3 pancakes

Ingredients:

• 3/4 cup rolled oats

• 1/2 cup whole-wheat flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 scoop cake batter flavored protein powder

• 1 cup strawberries, pureed in a blender

• 1 tsp vanilla

• 1/2 cup 2% Greek yogurt

• 1 egg

• 1/2 cup almond milk

Directions:

Mix the wet ingredients into a large bowl, stirring until well combined.

Stir the dry ingredients in a medium bowl. Slowly stir the dry mixture into the wet mixture until well combined. The batter will be very thick.

Grease a pancake pan/sauté pan/frying pan with spray or butter as it heats up over a medium heat. Spoon the mixture onto the pan and spread it out a little with the spoon (they will still be thicker pancakes). Leave to cook for 4-5 minutes, or until the underside is brown. Flip the pancake over and allow the other side to cook.

Serve with fresh strawberries and maple syrup.

For the Parsnips:

• 8 cloves garlic whole, peeled

• 2 tablespoons extra virgin olive oil

• 2 pounds parsnips (5 cups chopped)

• 1 cup non-dairy milk or milk

• 1 teaspoons salt

• 1/2 teaspoon white pepper

For the Filling:

• 12 ounces spinach washed

• 2 tablespoons extra virgin olive oil

• 2 large onions chopped

• 2 large carrots chopped

• 3 tablespoons unbleached flour or white rice flour for GF

• 3 tablespoons fresh sage chopped

• 1 cups non-dairy milk or milk

• 1 cup vegetable stock

• 2 teaspoons tamari

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 8 ounces seitan, or a can of drained white beans, optional

Directions:

Pre-heat the oven to 400 F. Place the garlic cloves and olive oil in a small metal bowl and cover with foil, and roast for 20 minutes. The garlic should be very soft and browned. Take out to cool.

In a large pot, place the parsnips and cover with water. Bring to a boil over high heat, then reduce to medium low and simmer until the parsnips are very soft. Test by piercing with a paring knife. Drain well.

Transfer the garlic and oil to a blender or food processor, and add the parsnips and salt. In a food processor, puree completely before adding the milk. In a blender, add the milk and puree. When smooth, transfer to a large piping bag with a large star tip, or just reserve to spread on the pie.

Prepare a 9×13 inch pan or other medium casserole.

For filling: Boil a large pot of water and drop the spinach in, cook for about 2 minutes, then drain. Rinse with cold water, squeeze out, then spread on a thick kitchen towel, roll up, and squeeze until very dry.

In a large pot, heat the olive oil and saute the onions and carrots until golden and tender, about 10 minutes. Sprinkle the flour over the onions in the pan and stir to coat the vegetables with flour and eliminate any lumps. Gradually stir in the milk and stock, and cook over medium heat until thick. Add salt, tamari and pepper and stir. Take off the heat and stir the spinach (and seitan or beans, if using) into the sauce, then spread in the 9×13 inch casserole.

Pipe the parsnips on top of the spinach filling as shown, or place dollops on top and spread them with a spatula. Spritz with a little olive oil, then bake at 400 for 35 minutes. Optionally, use a broiler and watch carefully for a few minutes to get the parsnip topping nicely browned.

Ingredients:

3/4 cup (150 g) dried soya chunks

1 2/3 cups (400 mL) vegetable stock

3/4 cup (150 g) corn flour

1 tbsp. paprika

1 tbsp. Cajun seasoning

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. black pepper

Pinch of salt

Pinch of chili flakes

To make it, you first need to soak the soya chunks in vegetable stock for 5-10 minutes. Then, you mix the seasonings into the corn flour. Next, drain any excess stock from the soya chunks and toss them into the flour mixture until they are evenly coated. The next step would be to heat oil in a frying pan, and fry the soya chunks until they are a golden brown color. After transferring them to a baking tray and putting them in the oven at 180C for 10 minutes, they are ready to serve and enjoy!

• 1 1/2 cups (190g) plain flour

• 2 Tbsp. raw cocoa powder

• 1 tsp. baking powder

• 3/4 cup (165g) coconut sugar

• 1/4 cup (60ml) coconut oil, plus extra for greasing

• 1 cup (240ml) coconut milk

• A pinch of sea salt

• 1/2 Tbsp. vanilla extract

• 1 cup (170g) vegan dark chocolate chips

• 1/2 cup (110g) pecan nuts, roughly chopped

  Directions:

  1. Preheat the oven to 180ºC/350ºF and line a square baking tin (8x8in / 20x20cm) with parchment paper.

  2. To melt the chocolate, fill a quarter of a small saucepan with water and wait for it to boil. Then, lower the heat to a simmer and place a heatproof bowl over it, but make sure the base does not touch the water. Add chocolate chips into the bowl and let them melt, only stir occasionally, then set aside.

  3. Now, sieve the flour, cocoa powder, and baking powder into a large bowl. After, add the remaining ingredients: sugar, coconut oil, milk, vanilla and melted chocolate. Whisk until it is well combined.

  4. Pour the mixture into the prepared tin, spreading it out evenly, then sprinkle with pecans and chocolate chips.

  5. Bake in the preheated oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.

  6. Let it cool and then slice into 9 squares. Your recipe is ready!

This recipe comes to us from Susanne Kirlew aka “Kirly-Sue” of Kirly-Sue’s Kitchen. Susanne is a member of The Meatless Monday Culinary Advisory Council.

For more recipes with apples, click here.

Click here for a video for this recipe.

Prep time: 15 minutes

Cook time: 20 minutes

Serves 8

Ingredients:

• 2-3 apples

• 1 large ripe mango (can also use 9 oz. or 250 g of canned mango puree)

• ½ medium pineapple (can also use 9 oz. or 250 g of canned pineapple)

• 4- 6 oz. (170 g) brown sugar

• 6 oz. (170 g) vegan butter or margarine

• 10 oz. (280 g) plain flour

Optional:

• ¾ tsp. ground cinnamon

• ¼ tsp. ground nutmeg

• ¼ tsp. cloves (crushed)

• 2 oz. (50 g) rolled oats

• 1 oz. (25 g) digestive biscuits or ginger cookies (crushed)

Directions:

1. Preheat the oven to 400°F.

2. Peel the apples and roughly chop.

3. Place apples in a pan with 4-6 tbsp. of water and simmer for about 5-10 minutes until softened.

4. Add the mango and pineapple and set aside in an oven safe dish.

5. Cut the vegan butter into small cubes and add this to flour.

6. Mix with your fingertips until it resembles an even crumb texture.

7. Cover the fruit with the crumble mixture.

8. Bake for approximately 20 – 30 minutes until the crumble is golden and the fruit mixture is piping hot.This plant-based recipe for Apple, Mango & Pineapple Crumble is a fusion of English and Jamaican favorites. This is a Caribbean spin on the classic apple crumble, but with additional tropical fruits and some spices to give it a bolder flavor. Enjoy it for dessert or as a quick snack.

This recipe comes to us from Susanne Kirlew aka “Kirly-Sue” of Kirly-Sue’s Kitchen. Susanne is a member of The Meatless Monday Culinary Advisory Council.

For more recipes with apples, click here.

Click here for a video for this recipe.

Prep time: 15 minutes

Cook time: 20 minutes

Serves 8

Ingredients:

• 2-3 apples

• 1 large ripe mango (can also use 9 oz. or 250 g of canned mango puree)

• ½ medium pineapple (can also use 9 oz. or 250 g of canned pineapple)

• 4- 6 oz. (170 g) brown sugar

• 6 oz. (170 g) vegan butter or margarine

• 10 oz. (280 g) plain flour

Optional:

• ¾ tsp. ground cinnamon

• ¼ tsp. ground nutmeg

• ¼ tsp. cloves (crushed)

• 2 oz. (50 g) rolled oats

• 1 oz. (25 g) digestive biscuits or ginger cookies (crushed)

Directions:

1. Preheat the oven to 400°F.

2. Peel the apples and roughly chop.

3. Place apples in a pan with 4-6 tbsp. of water and simmer for about 5-10 minutes until softened.

4. Add the mango and pineapple and set aside in an oven safe dish.

5. Cut the vegan butter into small cubes and add this to flour.

6. Mix with your fingertips until it resembles an even crumb texture.

7. Cover the fruit with the crumble mixture.

8. Bake for approximately 20 – 30 minutes until the crumble is golden and the fruit mixture is piping hot.