1. Preheat oven to 350°F. Add mushrooms, minced garlic, chopped thyme, 2-3 tbspolive 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. Roast, tossing halfway through, until deeply golden brown and crisped, about 25–30 minutes.⁣
2. Meanwhile, heat 2 tbsp olive oil in a oven safe large pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice and season with salt and pepper. Cook, stirring occasionally, until some grains are translucent, about 2 minutes.
3. Add wine, bring to a simmer and cook, stirring occasionally, until pan is almost dry, about 1-2 minutes. Add 2 1/2 cups water + bouillon mixture (or veggie broth). Bring to a simmer, then cover and place in oven to bake in oven until liquid is mostly absorbed about 16-18 mins.⁣
4. Return pot to stove and heat over medium. Add remaining 1/2 cup broth and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Then add 1 cup plant milk, 2 tbsp vegan butter, lemon zest and juice of 1 lemon; season with salt & pepper ⁣
5. Transfer risotto to a platter. Top with crispy mushrooms, squeeze of lemon, parsley, drizzle of olive oil.

1. Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coasted.
2. Bring a hot skilled to medium heat and add enough avocado oil to cover the bottom of the pan. Once hot, add cubed tofu and cook on each side until golden & crispy. Season with salt and once removed from pan place on a plate lined with paper towel.
3. In a bowl, combine all sauce ingredients (except garlic & avo oil) mix to combine. Heat 1 tbsp of oil in a large pan over medium heat. Add the minced garlic and cook for 30 seconds. Add the sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.
4. Add the crispy tofu to the pan and toss to coat with the sauce. Sprinkle with sesame more seeds and green onions, then serve with rice!

1. In a large bowl mix yeast, sugar and 1/3 cup of warm water. Let sit 5-10 minutes. Then add the flour, 1 cup water, salt & oil to the yeast mixture. Mix until a dough is formed. Knead the dough about 6-7 minutes until the dough is smooth and elastic. If the dough too sticky, add more flour and if the dough is too dry, add a little bit of water. (I used my stand mixer but you can of course use your hands!)
2. Place the dough in an oiled bowl, cover with towel or plastic wrap and let it rise until doubled in size. About 1 hour.
3. Turn dough onto a lightly floured surface, gently push the air out and divide into 8 equal pieces. Roll each piece into a smooth ball, cover and let rest 30 minutes.
4. Preheat oven to 450F with the baking tray inside and flipped upside down.
5. With a rolling pin, roll each ball into about 6-inch (15cm) circle. Set aside on a lightly floured countertop. cover with a towel and let pitas rest about 10-15 minutes.
6. Bake the pitas for 4-5 minutes. remove from the oven and cover immediately with towel. Store in plastic bag. Enjoy fresh! * for left overs heat in oven for 4-5 minutes. Amazing with hummus or as a pizza base!

1. In a food processor, add whole (peeled) garlic cloves and pulse until garlic is roughly chopped then add roughly chopped carrots and onions. Pulse until the mixture is a finely chopped mixture.
2. To a large deep pot over medium heat, add 2 tbsp oil, once hot add the carrot, onion and garlic mixture. Cook on low for 20 minutes, mixing the mixture throughout cooking process. Season with a pinch of salt and pepper.
3. After 20 minutes, add the whole can of crushed tomatoes and broth. Simmer for 30 minutes.
4. Meanwhile in a separate pot cook pasta noodles according to the directions on pasta box. Cook for 3 minutes less then what the box says.
5. Once the soup has simmered for 30 minutes add roughly chopped kale and white beans (that have been drained and rinsed with water) to the soup. Mix in, then once pasta noodles are cooked, drain the noodles then add to the soup. Continue to cook the soup for an additional 5 minutes, turn off heat, taste soup and adjust seasonings as needed.
6. Serve with a sprinkle of fresh herbs, Sa squeeze from fresh lime and a side of rustic bread (I toasted my bread and added vegan butter)

1. Get pasta cooking. I used bucatini but use whatever pasta noodles you want!
2. Place pine nuts (or nuts of choice), nutritional yeast and garlic to food processor and pulse until finely ground, about 1 minute in food processor. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
3. In a large pan over medium heat spoon in pesto then pour in plant milk, mix the two to combine. simmer for 3 minutes then add cooked pasta. Mix in to make sure pasta is coated with sauce. Serve hot with chili pepper flakes, pepper, nutritional yeast and enjoy!

1. Fill a large pot with water and place over high heat. Add a big pinch of salt and bring to a boil. Once boiling add the pasta and cook for 11 minutes or follow directions on your pasta box.
2. Meanwhile peel and finely chop onion. Firmly smash 4 garlic cloves, peel skin off, then mince.
3. Heat 2 tbsp oil in a large deep pan or pot and add onion and garlic, cook for 7 minutes… constantly stirring.
4. Add the entire tube of tomato paste and chili pepper flakes (optional) and stir. Continue to stir and lower heat. Cook for 4 minutes.
5. In a blender combine half cup raw cashews and 1 cup filtered water. Blend on high for 1 minute or until fully smooth.
6. Pour the cashew milk (no need to strain) over the tomato paste/ onion mixture and stir. Carefully scoop out 1/4 cup (use a heat proof glass cup) of the hot boiling pasta water and add to the sauce. Stir until smooth sauce forms. Add a few more tbsp of hot pasta water if needed.
7. Once the pasta is done cooking,Transfer rigatoni noodles straight from the pot to the sauce. Add 1/4-1/2 cup hot pasta water to the pasta to loosen it all up.
8. Top the pasta of with chopped fresh basil, pinch of salt and freshly cracked pepper. You can also add vegan parm or a sprinkle of nutritional yeast if that’s your jam.

1. In a blender combine 1 cup raw cashews and 5 cups filtered water. Blend for about 1 minute on high or until smooth. No need to strain.
2. In your crockpot, add 3 cups of the cashew milk + 1/2 cup water, salt and 2 cinnamon sticks. Click the rice button and increase time to 20 minutes. Cover with lid and click start.
3. After the 20 minutes, remove lid and add 2 more cups of the cashew milk, 1/2 cup sugar, 1 tsp ground cinnamon and stir to combine. Cover again with lid, hit the button “keep warm” and set for 5 minutes.
4. After the 5 minutes, take off lid, stir and remove cinnamon sticks. Serve warm or store in containers, place in fridge and enjoy the next day or a few hours later if you prefer it cold!

1. In a large bowl, combine the soy milk (or any plant milk), yeast, cane sugar, apple sauce , salt and 2 cups flour. Mix with a whisk until the flour is completely incorporated takes about 1-2 minutes. (If you have a stand mixer, attach dough hook and mix that way).
2. Then add 1 more cup flour and 2 tablespoons melted vegan butter and switch over to using a wooden spoon to mix until combined. This will take about about 1-2 minutes. Once it's a bit difficult to do with a spoon, grab 1/2 cup flour and have on stand by. Then get your hands into the bowl and mix using hands. It should be rather sticky and at this point you can add half the amount of flour and work in with hands then add the raining 1/4 cup flour and continue to kneed in bowl for 2 minutes. Once you have a ball of dough, cover the bowl with a kitchen towel & let sit at room temperature for 1 hour or until doubled in size.
3. Grease a 9×13 inch baking dish with vegan butter.
4. Punch the dough down and roll out on a lightly floured surface into a large rectangle that’s about 1/4 inch thick. Spread 3 tablespoons  soften vegan butter, then fold one half of the rectangle towards the center and fold the other half over the top of the first layer so you have three dough layers. Cut the dough into 12 equal squares. Arrange in the prepared baking dish. Cover the pan & let the rolls rise for 1 more hour, until they double in size. Brush the tops with melted vegan butter.
5. Preheat the oven to 350 degrees F. Bake the rolls for 20 to 25 minutes, until they’re golden brown on top.
6. Remove from oven, brush a little more vegan butter on top for a glossy look, sprinkle over flaky sea salt & enjoy warm!

For the mousse

1. Combine all mousse ingredients in a blender or food processor until completely smooth. Taste and adjust sweetness to your liking.

For the crepes

1. In a small bowl, combine 1 tbsp ground flax and 3 tbsp water and let sit for 6 minutes.
2. In a large bowl place all ingredients and whisk together. Once flax seed mixture is ready, add to the batter and mix to incorporate.
3. Lightly oil a small nonstick skillet, heat the skillet over medium-high heat. Ladle about 1/4 cup batter into the skillet, immediately tilt and rotate the pan to spread the batter evenly over the bottom. (As you make your crepes, the batter in the bowl may thicken, add a splash of non dairy milk to loosen it up.)
4. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula, lift the edge of the crepe and quickly flip. Cook until the second side is lightly browned, about 30 seconds longer. Slide the crepe onto a plate.
5. If serving immediately, fill with mousse, strawberries or fillings of choice and enjoy!

1. Slice onions 1/4″ thick. Cook onions stirring occasionally over low heat in 1 1/2 tbsp avocado oil until golden, about 30-45 minutes.
   
2. Add wine, broth (water + 1 tbsp bouillon paste), bay leaf, thyme and worcestershire. Bring to a boil, reduce heat and simmer for 30-40 minutes. Remove bay leaf and thyme and discard.
   
3. Meanwhile, slice bread, toast and brush with vegan butter.
4. Ladle soup into ceramic bowls. Add 2 slices of bread in each bowl. Slice or shred vegan cheese and add to each bowl of soup. Enjoy !

1. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.
2. In a food processor or high speed blender place cashews and pulse until you begin to have a mixture with sand texture. Then add tofu, nutritional yeast, unsweetened almond milk, garlic powder, lemon juice, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no large chunks. Mixture will look slightly textured, that's okay! Add more almond milk if needed.
3. In a pan over medium to high heat cook frozen spinach for 2-4 minutes just until heated through.
   
4. Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasoning if needed.
5. Turn on your crock pot to sauté setting.
   
6. Then in a food processor, add onions and garlic and pulse until minced finely. (You can also chop but i find this method to be faster!) Once onion garlic mixture I ready, add 1 tbsp oil to crock-pot then add onion garlic mixture and sauté for 3 minutes. Meanwhile, add mushrooms to the food processor and pulse until finely minced. Add mushroom to crock pot and cook for 10 minutes, stirring throughout. Season with salt and pepper.
   
7. Pour in tomato sauce and mix together, then pour noodles on top of mushroom sauce and then add 3 cups water on top of noodles. Do not stir! Leave as is then seal lid on crock-pot, making sure pressure valve is also sealed.
8. Set crock-pot to high pressure and cook for 5 minutes, then quick release pressure (spurting foam is normal).
9. Next remove lid and dollop cashew ricotta… you can use all of the ricotta up but I left about 1 cup (I stored it in my fridge and used for another recipe) then top it all off with the shredded vegan cheese. Secure the lid, then set to crisping for 15 minutes! Once the 15 minutes are up, remove lid and serve hot with a sprinkle of fresh herbs.

1. Preheat oven to 325F. Lightly coat a 8×5″ loaf pan with 1/2 tsp olive oil. Line bottom of pan with parchment, leaving overhang on both long sides.
2. In a small bowl combine 3 tbsp ground flax and 9 tbsp water. Whisk together and set aside for 10 minutes.
3. Whisk flour, cinnamon, salt, baking powder, baking soda, ground nutmeg, and cloves in a medium bowl.
4. In a large bowl whisk flax mixture, pumpkin purée, vanilla extract, fresh ginger, & cane sugar in a large bowl. Slowly pour in oil while you whisk constantly until mixture is well incorporated. Gently fold half of dry ingredients into wet mixture, until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
5. Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over top of bread then sprinkle 1 tbsp cane sugar. Bake bread 80–85 minutes. (Check center with toothpick)
6. Let cool in pan for at least 20 min before removing from pan.

For the maple vegan butter

1. Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down sides, until light and fluffy, 5–6 minutes. Add maple syrup and sea salt and beat, scraping down sides of bowl once more, just until incorporated.