Equipment:

• Hand blender
• Mixing bowl

Ingredients:

• Canola oil: 2/3 cup + 4 tbsp if needed
• Soy milk: 1/3 cup
• Dijon or yellow mustard: 1 tbsp
• Apple cider vinegar: 3/4 tsp
• Salt: 1/2 tsp (optional)

Directions:

• Pour the soy milk (cold) and the vinegar into the mixing bowl and allow to sit and curdle for a minute
• Blend the soy mixture well using the hand blender, then add in the mustard. Continue to blend, then add in the salt
• Next add in 3 tsp of the oil, one tsp at a time while continuing to blend, then the remainder of the oil
• Make sure to continuously move the hand blender around. If the finished mayo is too liquidy, add in the extra 4 tbsp of of oil one tbsp at a time

This delightful condiment will keep for one week if refrigerated!

Equipment:

• Rice cooker or cooking pot
• Frying pan

Ingredients:

• Brown rice: 1 cup
• Green lentils: 1 cup
• Onion, thinly sliced: 1 large
• Water: 4 1/2- 5 cups
• Olive oil: for frying with

Directions:

• Cook the rice and lentils together. If you use a rice cooker, then simply set it and turn it on. If you are using a cooking pot, bring the rice and lentils to a boil and then allow to simmer for an hour
• Over medium heat, fry the onion in the frying pan with olive oil until they become a light brown colour
• Mix all the ingredients together and serve

You can try serving some pan fried veggies over the Mujadara, or adding in different spices or hot sauces to adjust the flavour

Equipment:

• Frying pan
• Baking pan

Ingredients:

• Onion: 1
• Tomatoes, large: 2
• Peppers: 2
• Refried beans: 1 can
• Cooked brown rice: 3 cups
• Salt and pepper: to taste
• Cumin: 2 tsps
• Chilli powder: 2 tsps
• Olive oil: 2 and one half tbsp

Directions:

• Allow the oven to preheat to 400 degrees F, then fry the peppers with the olive oil in the frying pan
• Stir in the chopped up tomatoes and onions after 2 minutes, then allow to cook for  a few minutes
• Combine the rice with the tomato mixture, then sitr in the chili powder, cumin, salt, and pepper
• Spread approximately 2/3′s of of the rice mixture in the cooking pan and then spread the can of beans over top. Next spread the rest of the rice mixture on top and allow to bake for approximately 20 minutes

If you love cheese, try grating some parmesan over top for a little extra flavour!

Equipment:

• Blender
• Small cooking pot

Ingredients:

• Lemon juice: 1/4 cup
• Water: 2/3 of a cup
• Olive oil: 1/4 cup
• Tamari sauce: 1 1/2 tbsp
• Roasted cashews: 1 1/2 cups
• Toasted sesame seeds: 1/4 cup
• Canned jalapenos, drained: 1 can (7 oz)
• Roasted red pepper, stemmed and seeded: 1
• Paprika: 1 1/2 tsp
• Nutritional yeast: 2/3 of a cup
• Hot sauce: just a dash

Directions:

• Combine all ingredients in the blender and allow to mix until it becomes a creamy mixture
• Heat up the sauce over low heat in the cooking pot

Vegan Nacho Sauce is great over your nachos, but we also suggest using it in your vegan burritos or tacos!

Equipment:

• 2 small mixing bowls
  

Ingredients:

• Garlic, minced: 1 clove
• Tomato, finely chopped: 1/4
• Parsley, diced: 1 handful
• Vegan parmesan cheese: 2 tbsp
• Canned artichoke hearts: 4
• Black olives: 1/4 of a can (4 oz)
• Extra virgin olive oil: 2 tbsp
• Vinegar: 1 tbsp
• Garlic salt: as desired

Directions:

• Cut off the bottom layer of each heart and set off to the side, then spread out the inner leaves of each of the artichokes
• Stir together the tomatoes, olives, parsely, and garlic in one bowl, and the vinegar and olive oil in the other
• Add in the garlic salt and parmesan cheese to the olive oil mixture, then pour it over the bowl of vegetables
• Stir up the mixture and then stuff each artichoke with one spoonful of it

Try grating a little extra cheese over the top and baking these artichokes in the oven for 3-5 minutes!

Equipment:

• Frying pan
• Plate

Ingredients:

• Dill weed: 3/4 of a tsp
• Garlic salt: 1/2 of a tsp
• Onion powder: 3/4 of a tsp
• Curry powder: heaping 1/4 of a tsp
• Canola oil: 1 tbsp
• Extra firm tofu: 1 package (14 oz)

Directions:

• Drain the tofu and wrap it in paper towl, then place a plate over top of it for about 15 minutes
• Allow the oil to heat in the pan over medium heat. Cut up the tofu into 1 inch blocks and place them in the pan. Allow to cook for about 10 minutes, stirring occasionally
• Remove the pan from the heat and mix in the other ingredients, making sure all pieces of tofu are seasoned

These tasty bites are great by themselves, or mixed in with steamed veggies!

Equipment:

• Medium-large cooking pot
• Mixing bowl

Ingredients:

• Water: 2 cups
• Dairy-free milk: 1 cup
• Quinoa: 1 cup
• Banana: 1
• Cinnamon: 1 tsp
• Walnuts: 2 tbsp
• Raisins: 2 tbsp
• Carob powder (or cocoa): 3-4 tbsp

Directions:

• Combine quinoa, water, milk, and cinnamon in the pot and bring to a boil
• Reduce heat and allow to simmer for about 30 minutes
• Once the quinoa is almost fully cooked, add in the raisins and stir until they become plump
• Mash up the banana and mix in the carob or cocoa, then stir the banana mixture in with the quinoa
• Top with walnuts before serving

This recipe works great with other nuts too! Pecans and almond slices are tasty choices!

Equipment:

• Medium cooking pot
• Blender
• Mixing bowl

Ingredients:

• Broccoli: 1 head
• Lemon juice: from 2 lemons
• Baby potatoes: 500 g
• Garlic: 2 cloves
• Salt and pepper: as desired
• Raw cashews: 1/2 a cup
• Wholegrain mustard: 1 tsp

Directions:

• Cut up the broccoli into florets while boiling the potatoes in salt water. Steam the broccoli until tender
• Blend the cashews with water in the blender until they are pureed, then move the mixture into a bowl
• Cut the garlic into fine pieces and add into the cashew mixture along with the lemon juice and mustard
• Heat up the cashew mixture (on the stove or in the microwave) just until it becomes warm
• Strain the vegetables and cut the potatoes into halves or quarters
• Stir the veggies with the cashew dressing

We recommend playing with the amount of mustard to cater to your preference! We like it with a little bit of extra mustard!

Equipment:

• Blender
• Cooking pot

Ingredients:

• Cilantro: 1 bunch
• Jalapeno pepper, seeded: 1
• Spinach: 1 bunch
• Parsley: 1/2 of a bunch
• Onion, diced: 1
• Fresh chives, chopped: 1 handful
• Garlic, cloved: 2 cloves
• Salt: Just a pinch
• Coconut milk:1/2 a can (15 oz)
• Olive oil: 1 tsp
• Water: 1 and 1/2 cups (divided)
• Brown rice (or other gluten free rice): 1 cup

Directions:

• Combine spinach, parsely, cilantro, coconut milk, 1/2 a cup of water, jalapenos, and salt in the blender. Allow to become smooth
• Over medium to high heat, allow the olive oil to heat in the cooking pot. Then saute the onions and garlic
• Add in the rice to the cooking pot and stir it until it becomes brown, then add in the greens blend and 1 cup of water
• Stir the ingredients and allow to boil before reducing heat to a simmer for 45 minutes
• Garnish with chives before serving

This recipe will serve 2, but feel free to double the recipe to serve 4! Play with the amount of greens to accommodate your taste.

Equipment:

• Food processor

Ingredients:

• Red apple: 1
• Carrots: 2
• Cabbage leaves: 8
• Celery: 1 stalk
• Garlic: 2 cloves
• Lime juice: from half a lime
• Scallions: 2
• Lime zest: from half a lime
• Raw cider vinegar: 1 tbsp
• Pepper and cumin: as desired

Directions:

• Blend all ingredients except for the cabbage in the food processor, allowing to become well chopped
• Cut a V shape out of the bottom of each of the cabbage leaves
• Spoon about 2 tbsp onto each cabbage leaf
• Roll each leaf up tightly, continuing to pull mixture tight towards you as you roll away from you

Tip: Use toothpicks through each roll to hold them together when serving!