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1/2 cup almond milk, or more
4 ounces non-dairy yogurt
1 tablespoon almond butter
1/4 cup fresh strawberries
1/4 cup fresh blueberries
1/2 ripe avocado, sliced
1 brownie (your favorite), divided

Place all the ingredients in a blender.
Blend until smooth.
Add more milk, if too thick.
Garnish with other brownie half.

Serves 1

Note: Make your own Chocolate Brownies

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1 pound sweet potatoes
1 pound Idaho potatoes
3 tablespoons olive oil
1 tablespoon chili powder
1 1/4 teaspoons kosher salt
1 teaspoon organic no-salt seasoning
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper or tajin powder
1/4 teaspoon cumin

Preheat oven to 450°F

Slice potatoes into 1/2 inch thick rounds.
Spread in a single layer in parchment fitted baking sheets.
In a small bowl, mix olive through cumin.
Brush oil mixture on the potato rounds.
Bake until tender and slightly crisp, about 25-30 minutes.
Transfer to a serving platter.

Serves 8

Inspired by a recipe from Siriously Delicious by Siri Daly

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1 1/2 pounds Brussels sprouts
1 tablespoon olive oil
Sea salt to taste
2 cups red or green cabbage, thinly sliced (approximately 1/2 small head)
2 carrots, shredded
2 tablespoons apple cider vinegar
1/2 cup vegan mayonnaise
1/2 teaspoon chili powder
juice of 1/2 lemon
16 ounce can black beans, drained
12 soft tortillas, warmed

Preheat oven to 400°F
Line baking sheet with parchment paper.
Remove ends from Brussels sprouts and cut in half.
Transfer Brussels sprouts to baking sheet.
Toss with olive oil and sprinkle with salt.
Roast in oven for 15 – 20 minutes, until lightly browned.
Combine red cabbage and carrots in a large bowl.
Add apple cider vinegar, sprinkle with salt and toss to combine.
In a small bowl, combine the mayonnaise, chili powder and lemon juice.
Stir until smooth.
Warm black beans in a small saucepan on stove, or in a microwavable bowl in the microwave until warm.
Mash beans slightly.
Spread on warmed tortillas.
Top with cabbage mixture and Brussels sprouts.
Drizzle with mayonnaise mixture.

Serves 6
Note: Can substitute thinly sliced lettuce for the cabbage. May use vegetarian black refried beans instead of the black beans.

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8 ounces tempeh
15 ounce can black beans, drained
1/2 onion, diced
2 cloves garlic, minced
2 tablespoons of the taco seasoning
3 tablespoons water
Corn tortillas
Topping choices: chopped lettuce, salsa, diced avocado, etc.

Taco Seasoning
1 tablespoon chili powder
1 1/2 teaspoons cumin
3 teaspoons Kirkland no-salt seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Crumble tempeh in large bowl.
Mix 2 tablespoons of the taco seasonings with 3 tablespoons water.
Add to tempeh.
Stir to combine.
In a large pan over medium heat sauté onions and tempeh mixture for 8-10 minutes, or until onions have softened.
Add minced garlic and cook 30 seconds.
Add black beans and cook about 3 minutes, or until heated through.

Assemble tacos
Warm tortillas, if desired, and add tempeh mixture and toppings.

Makes 6-8 tacos

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15 ounce can chickpeas, drained
2 stalks celery, diced
1/4 cup, sliced green onions
1/4 cup, shredded carrots
1 tablespoon dill pickle relish
1 tablespoon Dijon mustard
1/4 – 1/2 cup vegan mayonnaise
salt, pepper and paprika to taste
Large whole tomatoes

In a food processor pulse chickpeas, celery, green onions and carrots until blended coarsely.
Add dill pickle relish, Dijon mustard and vegan mayonnaise.
Blend until mixture holds together.
Season to taste.
Cut out core of tomatoes.
Make cuts around the top of tomatoes, going about halfway down.
Lightly sprinkle inside of tomatoes with salt.
Stuff with “tuna salad”

Serves 4

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1 package, 8 ounces, firm tofu
1/4 cup chili sauce
1 cup Panko breadcrumbs, or favorite brand of breadcrumbs
oil (for frying)
choice of dipping sauce

Cut tofu into cubes or slabs; wrap in kitchen towel.
The tofu needs to be as dry as possible.
Coat tofu with chili sauce and then roll in Panko or your favorite breadcrumbs, gently patting the bread crumbs on.
Heat oil, approximately 1/4 inch, in medium frying pan, over medium high heat.
Fry until crisp and golden brown on all sides.
Drain on kitchen towel and serve with your choice of sauce, .

Serves 2-3
Note: Recipe inspired by a menu item at Little Pine restaurant

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Ice Coffee Latte, use 1/3 cup coffee concentrate
2 scoops of ice cream, your choice
1 cup almond milk
1/4 cup almond butter
2 large chocolate chip cookies
1/4 cup chocolate syrup, optional

In a blender add 1/3 cup cold brew coffee (Ice Coffee Latte), ice cream, almond milk, almond butter, chocolate chip cookies, chocolate syrup, if using.
Blend until smooth.
Serve in tall beverage container.

Serves 1
Note: Inspired by a menu item from Coffee Republic

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6 cups – 1 inch peeled and cubed sweet potatoes
6 cups – 1 inch cubed pears
1 1/2 cups chopped onions
1 cup dried cranberries
1 teaspoon minced garlic
1/2 teaspoon ground cinnamon
1/4 cup extra-virgin olive oil
24 fresh sage leaves, plus more for garnish
Coarse salt and freshly ground pepper to taste

Preheat oven to 425°

Combine all ingredients in a large roasting pan, and toss well to coat the vegetables with the oil.
Roast uncovered for 40 minutes.
Serve hot or warm.

Serves 8 – 12

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1 cup unbleached flour
1/2 cup unsweetened applesauce
3 teaspoons Ener G Egg Replacer
1/4 cup plus 4 tablespoons water, divided
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup fresh or frozen blueberries
2 tablespoons coconut oil, divided

Blend until frothy 3 teaspoons Ener G Egg Replacer and 4 tablespoons water.
Mix flour, applesauce, Ener G Egg Replacer mixture, 1/4 cup water, cinnamon and salt in
food processor, blender, or electric stand mixer until well mixed.
Gently fold the blueberries into mixture.
Heat 1 tablespoon coconut oil in large skillet over medium heat.
Drop batter by tablespoonfuls into skillet.
Flip pancakes over when small bubbles appear on surface.
Cook evenly on both sides.
Add the rest of the coconut oil to skillet to cook the additional pancakes.

Makes 12 – 3-inch pancakes

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Apple Filling
5 to 6 cups peeled and sliced apples
2 tablespoons fresh lemon juice
¼ cup sugar
1 cup pecans or walnuts
1 tablespoon ground cinnamon

Cake batter
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla extract
½ cup fresh orange juice
6 teaspoons Ener-G egg replacer
8 tablespoons warm water
3 cups flour
1 tablespoon baking powder
½ teaspoon salt

Topping
1 teaspoon ground cinnamon
1 teaspoon sugar
Mix together in a small cup.

Preheat oven to 350°. Grease and flour 10 inch tube or bundt pan.

Apple Filling
In a large bowl, toss apple slices and nuts with lemon juice, sugar and cinnamon.

Cake Batter
In a mini-food processor or a comparable container, thoroughly mix Ener-G egg replacer with warm water until frothy.
In a electric mixer or food processor, combine sugar through egg replacer mixture. Beat or blend until smooth.
In a medium bowl, using a fine-mesh strainer or sifter over it, add flour through salt.
Add flour mixture to the batter. Blend until smooth.
Spoon approximately one-third of batter into prepared pan. Cover with one half apple mixture. Repeat with one-third batter and layer remaining apple filling. Top with remaining batter.
Sprinkle lightly with topping.
Place cake on top of two baking sheets. Bake for 60-70 minutes, or until top is slightly crusted and wooden pick inserted in center comes out clean.
Remove from oven. Allow cake to rest in pan for 20 minutes before removing.

Serves 8 to 10

Note: Best ever apple cake!