Rigatoni Pasta

Ingredients

👉 2 cups rigatoni

👉 2 cups butternut squash, peeled and cubed

👉 1 medium carrot, peeled and chopped

👉 1/4 cup nutritional yeast

👉 1 cup plant based milk of your choice

👉 1/2 tsp salt (or to taste)

👉 1 tbsp apple cider vinegar

👉 1 tsp paprika

👉 1 tsp cumin

👉 1 tbsp tomato paste

👉 2 tsp olive oil

👉 1 cup mushrooms, chopped

👉 1 tbsp tamari

Directions

–Cook the pasta for 1-2 minutes under the packaging instructions. At the same time, cook the butternut squash and carrot until fully softened (around 15 minutes).

–Drain and rinse the squash and carrot when they are ready.

–Transfer to a blender or food processor together with the nutritional yeast, plant based milk, salt, apple cider vinegar, paprika, cumin and tomato paste.

–Blend until smooth. Then, heat the olive oil in a large non-stick frying pan. Add the mushrooms and the tamari, cooking for 4-5 minutes, until the mushrooms soften.

–Add the sauce and the pasta to the frying pan. Stir for a couple minutes, then serve with garnishes of your choice.

Miso Vegan Ramen

Ingredients

👉 6 cups filtered water

👉 V1 1/2 tbsp vegan bouillon paste (I used vegetarian Beef)

👉 3 green onions

👉 3 inch piece of fresh ginger, peeled and sliced

👉 1 can slices bamboo shoots (8 ounce can)

👉 3 garlic cloves

👉 2 1/2 tbsp miso paste

👉 1/2 cup spinach, roughly chopped

👉 Small bunch cilantro, for garnish

👉 1/2 cup frozen corn

👉 1 avocado, sliced

👉 4 ounces Cremini mushrooms, sliced

👉 2 ramen noodle packets (each 3.5 ounces… toss out the seasoning packets and only use noodles)

For Crispy tofu:

👉 1/2 container firm tofu (7 ounces), cubed

👉 1 1/2 tbsp corn starch

👉 1/2 tsp salt

👉 Avocado oil or coconut oil

Directions

–Bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil. Boil for 40 minutes.

–Meanwhile prepare toppings. In a large pan heat 1 tsp coconut oil or oil of choice. Add frozen corn, mushrooms and spinach and sauté for 3 minutes or until all cooked. Season with salt and pepper.

–For the Crispy tofu place tofu cubes on a large plate. Season tofu will salt then evenly dust the corn starch over to tofu. Heat a large pan over medium heat. Add 1 1/2 tsp avocado oil or coconut oil. Add tofu and cook for 1-2 minutes on each size of the tofu cube. On the same pan make room for the avocado, slice avocado and cook on both sides for 1 minute! (I used a grill pan, so if you want the grill marks, go for it!)

–Add the miso paste to the broth and ensure it fully dissolves. Simmer for 2 additional minutes then place a strainer over a large bowl.

–Return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package.)

–Divide noodles between two bowls, add the spinach,avocado, corn, crispy tofu, mushrooms, chopped cilantro and a slice lime

Loaded cauli mash with bacon and cheese

Ingredients

👉 2 heads cauliflower, cut into large pieces

👉 2 cloves of garlic, minced

👉 6 tbsp of butter

👉 Pink salt and pepper to taste

👉 2 tbsp of Sour Cream

👉 1 tbsp of Heavy Cream

👉 1 pack of bacon, crumbled

👉 Shredded cheese, colby jack / mexican / gruyere whatever you like

👉 Green Onions, finely chopped

Directions

–Boil a large pot of water, then place cauliflower pieces into boiling water. Reduce to a simmer and let cook for 8-10 minutes.

–Drain water from cauliflower, place on plate with paper towels to dry it.

–Add cauliflower to food processor with minced garlic, butter, sour cream, and heavy cream.

–Process for 1-2 minutes, scraping the sides of the bowl every once and awhile.

–Top with bacon crumbles, green onions and cheese. Serve mashed cauliflower while still warm.

Spicy Pineapple And Ground Turkey Fried Rice

Ingredients

👉 1 tbsp sesame oil

👉 3 cloves garlic, minced

👉 2 eggs, whisked

👉 1/2 cup onions, diced

👉 1/2 cup green beans, chopped

👉 1 cup bell peppers, chopped

👉 1 cup pineapple, chopped

👉 4 stalks green onions, chopped

👉 8 oz ground turkey

👉 2 cups cooked rice

👉 1 tbsp low sodium soy sauce

👉 1 tsp fish sauce

👉 1 tsp chili garlic sauce

👉 1/2 tsp ground ginger, optional

👉 1/8 tsp sea salt, more to tastel

Directions

–Prepare chopped veggies and pineapples. leave to side.

–Preheat a pan with sesame oil to low heat. add in garlic to cook for 10 seconds, then pour in eggs.

–Stir frequently until just set, then remove from pan into a bowl.

–Wipe pan if necessary and add more oil. add in onions, green beans, bell peppers and pineapple and cook until juices are evaporated. stir in green onions. transfer into same bowl as the eggs.

–Add more oil to pan and add ground turkey to cook until cook throughout.

–Add eggs + veggies back into pan. add rice, soy sauce and chili garlic sauce – stir to combine.

–Add salt and pepper to taste

Creamy Miso Ricotta Pasta

Ingredients

👉 1/2 box of chickpea casarecce

👉 2 cups mushrooms

👉 1 tbsp olive oil

👉 1 tsp maple syrup

For Miso Sauce

👉 1.5 tbsp plant-based ricotta

👉 3 tbsp pasta water

👉 1/4 cup unsweetened plant-based creamer

👉 1/2 tbsp vegan miso paste

👉 1 tbsp garlic

👉 1 tbsp olive oil

Directions

–Heat 1 tbsp olive oil in a pan then add the mushrooms.

–Once they start to brown (7-10 min), pour in the maple syrup and sauté for 2 min to caramelize. Set aside.

–Heat 1 tbsp olive oil and 1 tbsp minced garlic in a pan. After 2 min, add the miso paste, ricotta, and creamer.

–Stir everything together until smooth (another minute or so).

–Cook pasta as directed and save 1/4 cup ish of the pasta water.

–Add the pasta and mushrooms to the pan with the other ingredients and toss to combine everything in the sauce.

–You’ll then need to add a little bit of pasta water at a time as needed to get the desired consistency!

Chicken Parmesan

Ingredients

👉 1 box sea salt almond flour crackers⁣

👉 2 tbsp of ground flax seeds ⁣

👉 1 tps of your fave Italian seasoning⁣

👉 Sea salt and pepper⁣

👉 1 pasture raised egg ⁣

👉 2 organic chicken breasts, tenderized

Directions

–Preheat oven to 375 degrees F.⁣

–Place the crackers in a ziplock bag. Crush using a heavy object.⁣

–Transfer to a bowl and mix in spices.⁣

–In a separate bowl, whisk egg.⁣

–Dip each breast in egg then crumble mix. ⁣

–Transfer to a baking sheet lined with parchment paper.
⁣
–spray with avocado oil spray.⁣ top with Marinara sauce

–Bake for 25-35 min or until cooked inside.
⁣
–Top with sliced mozzarella and cook 3 min.
⁣
–Pair with gluten-free chickpea spaghetti tossed with olive oil, parm and arrabiata sauce and sautéed spinach with garlic powder and parm cheese.

–Side of garlic bread

Chestnut mushrooms sticky rice bow

Ingredients

👉 2 cups of glutinous rice (rinse until water turns clear, and soak overnight or up to 4 hours, then drain well)⁣⁣⁣

👉 1/2 cup roasted chestnut⁣⁣⁣

👉 1/4 cup sliced Chinese/Shiitake mushrooms⁣⁣⁣

👉 7-8 small shallots (~100g), finely sliced⁣⁣⁣

👉 2 tsp sesame oil⁣⁣⁣

👉 oil, salt to taste⁣⁣⁣

👉 chopped scallion & fried shallots⁣⁣⁣

👉 water⁣⁣⁣

For Sauce 3 tbsp soy sauce,

👉 2 tbsp Chinese cooking wine/vegetable broth,

👉 1/2 tsp stir fry sauce,

👉 1 tsp thick dark soy sauce for color (optional),

👉 1-1.5 tsp salt,

👉 1/2 tsp white pepper⁣⁣

Directions

–In a heated non-stick pan with 3 teaspoons of oil, sauté shallots until fragrant, then add mushrooms and continue to sauté until aromatic.⁣

–Add the sauce and continue to cook until well combined & drizzle the mixture with sesame oil.

–Turn off the heat and set aside. ⁣

–Place drained glutinous rice in a heat safe proof bowl and add 1 cup + 1/3 cup water. Then, top rice with the mushrooms mixture and chestnut.⁣

–Steam rice over high heat for 30-35 minutes.

–Using a chopstick/fork, fluff rice by mixing mushrooms mixture until well combined. Season to your preference.

–Then, steam for another 20-25 minutes. (Be sure you have enough water for steaming). Note: some brands have a softer rice texture, in that case, please adjust the cooking time. ⁣

–Turn off the heat and let it cool off, top with fried shallots and chopped scallions before serving.

–Paired it with some sautéd bok choy.⁣⁣⁣

Vegan garlic bread pizza

Ingredients

For the bread

👉 260g yoghurt

👉 250g gluten free self raising flour

👉 1/4 tsp xanthan gum (optional)

👉 1/2 tsp gluten free baking powder (optional)

👉 1/2 tsp salt

For Garlic Topping

👉 3 tbsp garlic-infused oil

👉 60g butter (dairy free if necessary), room temp

👉 2 tbsp fresh parsley , finely chopped

👉 salt and pepper

Directions

–Preheat your oven to 200C Fan / 220C.

–Mix together your garlic topping in a bowl .

–Mix it together so it’s nicely combined and put to one side for later.

–Add all your bread ingredients into a bowl and mix together.you can just do this with a spatula and then as it starts to come together.

–Knead the dough briefly so it’s smooth and combined (you might need a little flour if it’s a bit sticky, it shouldn’t be)

–Cut the dough into 4-5 pieces.

–On a lightly floured surface use a rolling pin to roll out your dough.

Mediterranean salmon salad

Ingredients

👉 Salmon (2 portions)

👉 2 handfuls of organic spring mix

👉 1/2 of a small red onion, sliced

👉 1/2 cup of grape tomatoes, sliced

👉 3 tbsp of kalamata olives

👉 1/4 cup of chickpeas

For Marinade/dressing:

👉 2 tbsp olive oil

👉 2 tbsp lemon juice

👉 1 tbsp red wine vinegar

👉 1 tbsp chopped parsley

👉 1 tsp minced garlic

👉 1 tsp dried oregano

👉 1 tsp salt

Directions

–Combine all the marinade ingredients in a small bowl.

–Put the salmon in a baking dish and pour 1/2 the marinade on top.

–Bake in the oven at 400 for 15 min then broil for 3 min.

–Combine onion, tomato, olives, and chickpeas in a bowl.

–Pour the rest of the marinade in to be used as the dressing.

–Once everything is mixed together, add to a bowl of spring mix.

–Lastly, top with the baked salon and feta sprinkle.

Shrimp salad with sautéed garlic olive oil

Ingredients

👉 Shrimp

👉 Sweet potato

👉 Hard boiled egg

👉 Organic cherry tomatoes

👉 Romaine

👉 Lemon, red wine vinegar, and sautéed garlic olive oil

👉 Salt and pep

Directions

–Cut up the sweet potato & coat with olive oil.

–Place on parchment paper on a baking sheet & cook in the oven for 40 min at 400.

–Flip halfway through.(These come out slightly crispy on the outside and softer on the inside)

–Chop romaine & in a deep bowl, toss in lemon juice & red wine vinegar.

–Top with shrimp , hard boiled egg, cherry tomatoes, and roasted sweet potato.

–Lastly, drizzled sautéed garlic olive oil over everything , added salt and pep