1. Bring a large pot of water to boil. Add a couple tbsp of salt to the boiling water. Cook the pasta (follow the directions on your pasta box).
2. Meanwhile in a large deep pan over medium heat, add 2 tbsp oil and sauté onions and garlic for 6 minutes. Season with a pinch of salt then add mushrooms and chopped thyme and sauté for 7 minutes. Then steam cauliflower florets until tender, takes about 6-8 minutes.
3. In a high speed blender combine raw cashews (you don’t have to soak cashews) and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Then add steamed cauliflower and blend again until smooth. Pour sauce over mushrooms and bring heat to low. Simmer for 3 mins.
4. Add the nutritional yeast, salt and 1/2 tsp pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce. *Tips: You can add vegan parmesan on top. If you would like to make the sauce a little more rich, you can add 1-2 tbsp vegan butter, so tasty! Lastly feel free to add any other veggies or add in besides the mushrooms.
5. Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh herbs like more thyme or parsley!

1. Smash, peel, and finely chop garlic cloves. Drain and rinse 2 15-oz. cans of pinto beans.
2. Heat oil in a large saucepan over medium-high. Add onion, mushrooms, garlic and sauté for 5-6 minutes then add chili powder, salt & pepper and cook, stirring frequently. Add tomato paste mixture and cook, stirring frequently for 2–3 minutes.
3. Add canned tomatoes and bring to a simmer. Cook, stirring frequently, until tomatoes are cooked down and slightly darker in color, 10 minutes.
4. Add beans, frozen corn, cooked brown rice, an additional pinch of salt and 1 tbsp coconut sugar, 1 cup of water. Bring to a simmer and cook for 25 minutes. You could add an additional cup of water if needed (if you feel it is too thick). You could also mash about one-quarter of beans with the back of a wooden spoon or keep as is.
5. You could serve the chili in bowls as is with your toppings, but if you would like to make them with sweet potatoes, pre-heat oven to 400 degrees F. Cut sweet potatoes length wise and drizzle with avocado oil or olive oil, season with salt and pepper and place them facing cut side down on a baking sheet and poke a couple holes with a fork. Bake for 35-40 minutes until soft.
6. To serve add a dollop of tahini sauce, cilantro, chili flakes and a squeeze of lime.

1. To a large pan over medium heat add 1 tbsp avocado oil or oil of choice. Add mushrooms and sauté for 10 minutes, season with salt and pepper. Then add 1 tbsp vegan butter and sauté for an additional 5 minutes.
2. In a blender combine raw cashews (no you don’t have to soak cashews) and filtered water. Blend on high until smooth and creamy. Takes 1-2 minutes.
3. Pour the cashew milk over mushrooms, then add nutritional yeast, additional tbsp vegan butter, garlic powder, tomato paste, chopped sun dried tomatoes, stir to combine and lower heat & let simmer until the sauce slightly thickens. Simmer for 3 minutes, taste and adjust seasonings as needed. Adding salt and pepper to your liking.
4. Serve with rice, top with fresh herbs.

1. Soak raw cashews in hot water for 20 minutes. (Discard water and add into cheese sauce later
2. In a skillet over medium-high heat add 1 tbsp oil then saute onion for a few minutes.
3. Pour almond milk, two cups of filtered water and 1 1/2 tbsp “not chicken” bouillon into the pan. Whisk together until bouillon is dissolved. Bring to a simmer for about 5 minutes. Add potatoes and carrots and cook for 10 minutes then add broccoli and celery. Simmer until all the vegetables are tender. Should take about 15 minutes.
4. Meanwhile make “cheddar sauce”. In a large pot bring 4 cups of water to a boil. Add copped potatoes and carrots to the pot and let cook for 15 minutes or until tender.
5. Once potatoes and carrots are cooked, drain the potatoes and carrots (discard the water) and place all your cheddar sauce ingredients into a high-speed blender or food processor and blend until smooth. Pour the sauce into the pot and stir to combine. Simmer for 5 minutes and then serve hot! Enjoy

For the date caramel

1. In a bowl add (pitted) dates and cover with hot water. Let soak for 10 minutes.
2. Remove dates from water then add to blender and add all the date caramel ingredients. Blend until smooth and set in fridge while you make the short bread cookies.

For the short bread cookies

1. Preheat oven at 350F. In a bowl, combine softened vegan butter, sugar, salt and vanilla. Mix to combine then add almond flour and mix again intol dough is formed. Let dough chill in freezer for 15 minutes.
2. Form dough into rectangles and bake for 12-14 minutes. Let cool completely

For the assembly

1. Melt chocolate (either in double boiler or microwave) once melted add 1 tbsp coconut oil and mix.
2. Once cookies are made and cooled, grab date caramel from fridge and spoon a layer of caramel on cookie then dip in melted chocolate. Set on a plate (lined with parchment paper) or cooling rack and sprinkle with flakey sea salt. Continue making the rest and then place in freezer for 30 minutes before enjoying. STORE THEM IN THE FREEZER! The date caramel stays nice and soft and it’s best eaten straight from the freezer

1. In a small bowl, combine 2 tablespoons ground flax and 6 tablespoons water. Mix and set aside for 10 minutes.
2. Meanwhile, whisk 1 cup flour, ½ cup buckwheat flour, ½ tsp baking powder, ½ tsp baking soda, and 1 tsp salt in a medium bowl.
3. Roughly chop chocolate. Set aside a handful of chocolate to the side !
4. In a bowl combine melted vegan butter and add 1/2 cup brown sugar and ½ cup cane sugar. Whisk together well then add flax mixture and vanilla extract. Whisk again for 30 seconds until smooth!
5. To the dry ingredients, add chopped chocolate and then add wet ingredients, then use a rubber spatula or wooden spoon to stir until just incorporated and almost no dry streaks remain.
6. Cover cookie dough and chill in fridge for at least an hour.
7. Preheat oven to 350.
8. After chilling cookie dough, form cookie dough balls and place on baking sheet lined with parchment paper. To the top of each cookie add 2-3 chocolate chunks.
9. Bake for 10-14 minutes. Once out of oven, sprinkle with flakey sea salt and let cookies sit for 10 minutes then enjoy!

1. Preheat oven to 350 F. Line a 10x by 10x pan with parchment paper.
2. In a large bowl sift the flour, cocoa, sugar, baking soda, baking powder, espresso powder and salt. Whisk together.
3. In a separate bowl, mix almond milk, apple cider vinegar, melted coconut oil, apple sauce and vanilla extract.
4. Pour the wet ingredients into the dry ingredients & mix with a rubber spatula until mixed. Then add in 1 cup chopped dark chocolate. Pour the batter out into the parchment lined pan. Set aside and In a small bowl, add the chocolate chips. Melt chocolate in a double boiler or microwave for 30 seconds then stir. Microwave again, in 20 second bursts, stirring well after each time, until melted then add 1 tbsp coconut oil.
5. Dollop the melted chocolate around the surface of the brownie batter. With a chopstick, swirl the chocolate around the brownie mix.
6. Bake In preheated oven for 27 minutes. Let sit for 30 minutes before cutting i
7. I like to melt a little extra chocolate and drizzle on top once brownies are out of the oven! Then top off with flakey sea salt

1. If you do not have oat flour and only have rolled oats, place the rolled oats in a high speed blender and pulse until a flour is created. Pour the oat flour into a bowl.⁣
2. Add the salt, almond flour and coconut sugar to the oat flour and mix. ⁣
3. In a high-speed blender combine pitted medjool dates, warm water and almond butter. Blend until smooth! If the mixture is not combining well you can add more warm water. ⁣
4. Scoop the mixture out of the blender into the bowl of dry ingredients and mix with a wooden spoon until a cookie dough mixture is formed. Add in cacao nibs and mix again. You could use your hands to better combine the ingredients to make the dough!⁣ Put the dough in the fridge for 15 minutes to let chill.⁣
5. Meanwhile, melt the chocolate. Either in a double boiler or microwave (if microwaved do 15 second intervals, mixing in between until melted completely. Once melted add 1 tbsp coconut oil and mix into chocolate until. ⁣
6. Line a large baking sheet or plate with parchment pepper.⁣
7. Form the chilled dough into balls then dip into the melted chocolate and using two fork lift the truffle out of the melted chocolate letting all the excess chocolate drip. Carefully place it onto the baking sheet lined with parchment paper and repeat this step until each truffle is covered in chocolate. Top off with flakey sea salt!⁣
8. Place the truffles in the freezer for 30 minutes to let chocolate harden and enjoy! I like to store the remaining in the freezer And enjoy throughout the week / month.

1. Preheat oven to 350°F. Add mushrooms, minced garlic, chopped thyme, 2-3 tbsp oil, and 1/2 tsp salt and a pinch of cracked pepper on a rimmed baking sheet and toss making sure mushrooms are well seasoned. Bake in oven, tossing halfway through, until deeply golden brown and crisped, about 25 minutes. ⁣
2. In a bowl add 1 cup tahini and half the amount of cold water. Mix then add the remaining water, lemon juice mix until smooth and creamy. Add more water if needed! Add the salt, pepper and garlic powder. Mix again. * you can store it in a jar in your fridge for up to a couple weeks! Enjoy on rice bowls, veggies and of course on toast ⁣
3. Once your mushrooms are done, and tahini sauce is ready, toast bread and spread tahini sauce then top off with mushrooms and flakey salt!

1. Combine warm almond milk, sugar & yeast in a large bowl and mix. Then let sit for 5 minutes. ⁣⁣
2. Add melted vegan butter, salt and 1 cup of the all purpose flour. Mix with wooden spoon, then add another cup of flour, mix & repeat this until you have mixed in all the flour. Once it becomes difficult to mix with wooden spoon use hands to mix. knead the dough until smooth & begins to pull away from the sides of the bowl, about 3 to 4 minutes. Grease a bowl with oil, place dough ball in bowl and cover with a kitchen towel. Let rest for 1 hour. ⁣⁣
3. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.⁣⁣
4. Remove the dough from the bowl. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. ⁣⁣
5. Slowly add the 1/4 cup baking soda to the boiling water. Boil the pretzels in the water solution, 1 at a time for 30 seconds. Remove pretzels with a large flat spatula. Place pretzels on baking sheet, brush the tops with the melted vegan butter & sprinkle coarse salt. Bake for 14 mins!⁣⁣

For the vegan jalapeño nacho cheese

1. Boil the potatoes & carrots in a large pot for about 20 mins or until soft. Place cooked potatoes & carrots in blender along with all the other ingredients, blend on high until smooth.

1. Pour enough sunflower oil into a wok so that it is about 2 inches deep. Heat on medium-high.
2. Prepare batter. Mix brown rice flour, salt, paprika and garlic powder & then add almond milk. Stir with a whisk or fork until well combined.
3. Add cauliflower one at a time to the batter to coat. Shake off excess then roll into the panko bread crumbs and place on baking sheet.  Once your oil is ready  add  7-8 cauliflower wings. Rotate carefully after 2-3 minutes making sure all sides get golden. Cook for a total of 4-5 minutes. Transfer cauliflower wings to a plate lined with paper towels & continue to fry the remaining cauliflower.
4. In a clean wok or large pan, add olive oil and bring to medium heat. Once the oil is hot, add in garlic. Cook until garlic is lightly browned (about 1 minute). Lower heat, add in chili flakes, green onions and cook about 1 minute on low heat. Turn off heat and place cauliflower into the wok and toss in the garlic mixture. Sprinkle over salt and pepper and enjoy!

1. Boil or steam the potatoes and carrots in a large pot for about 25 minutes or until soft. ⁣
2. Once the potatoes and carrots are tender and cooked place them in a blender as well as all the other ingredients and blend until smooth. Taste the sauce and adjust ingredients as needed with more salt, pepper, paprika etc… ⁣
3. Cook pasta according to the directions on your pasta box. ⁣
4. Meanwhile steam or sauté broccoli. Once broccoli and pasta is cooked, drain (reserving 1/4 cup pasta water). Add cooked pasta & broccoli to a pot then pour in sauce, pasta water, 2 tbsp vegan butter. Serve & enjoy warm.