1. Heat 2 tbsp avocado oil in a large pot over medium-high heat. Add onion & sauté for 2 to 3 minutes until softened then add garlic & cook for 2 minutes. Add mushrooms and 2 tsp chopped thyme, cook for 7 minutes.
2. Add veggie broth (or water + 1 tbsp bouillon paste) mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper.
3. Cover and allow to simmer for 10-15 minutes, while occasionally stirring.
4. Meanwhile in a high speed blender combine 1 cup soaked cashews & 1 1/2 filtered water. Blend on high for 1 minute.
5. Reduce heat to low, then pour cashew milk straight from blender to soup (no straining needed) stir in cashew milk. Allow to gently simmer for 5-7 minutes on low heat.
6. This part is optional: you can keep the soup as is… or blend half the amount of soup in a blender by carefully ladling the soup into your blender and blending intil smooth then pouring back into the pot. I like the bit of creaminess and thickness it gives to the soup while still having the slices of mushroom in there too!
7. Lastly (also optional) bring a pan to medium heat, add 1 tbsp avocado oil and add whole shiitake & or oyster mushrooms, frequently tossing them around. Season with salt and pepper and cook for 5 minutes or until golden.
8. To serve, top soup off with sautéed whole mushrooms, sprinkle of thyme & a side of rustic toasted bread

1. Place raw cashews in a small pot and cover with water. Bring to a boil and then turn off heat and leave cashews in the water until ready to use.
2. Peel fresh ginger, then grate or finely chop. Do the same with the garlic cloves and onion.
3. Cut the serrano pepper in half lengthwise, remove seeds then finely chop.
4. Open the cans of jackfruit, strain liquid then using your hands squeeze each piece of jackfruit to release the seed in the center. Then shred the jackfruit with your hands to resemble the texture of shredded chicken.
5. Turn on your crock pot to sauté setting.
6. Add 2 tbsp vegan butter, then add chopped onions, garlic, ginger and serrano pepper.  Sauté for 4 minutes. Make sure to not let it burn but just become fragrent. Then add paprika, cardamom, cinnamon, cloves and garam masala powder. Mix well into the onion, garlic mixture then add in shredded jackfruit. Mix to combine then turn off your crockpot.
7. Meanwhile you’re going to strain your cashews then place in a blender with 2 cups of filtered water. Blend on high for 1 minutes until there are no pieces of cashew and mixture is completely smooth.
8. Turn crock pot back onto the sauté setting and pour in extra can of tomato sauce + the cashew milk straight from your blender. Mix to combine then add salt and pepper. Mix again then place lid on the crock pot and set for 10 minutes on the soup setting.
   
9. Once the 10 minutes have passed your crockpot will beep to alert you! Turn the steaming nob to the right (using a long wooden spoon, not your hand) let the steam release for about 30 seconds then open the crock pot, mix the Indian buttered vegan chicken and enjoy over rice & or with roti (Indian flat bread). *I made jasmine rice in my crock pot and it took around 10 minutes and came out perfect!

1. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes then drain.
2. While your potatoes are boiling, prepare ranch dressing. Soak raw cashews in hot water for 15 minutes. Then drain raw cashews and place in a blender with 1/2 cup water. Blend until smooth. Scoop the cashew cream into a bowl and add all the remaining ranch dressing ingredients, mix to combine, taste and adjust seasonings as needed.
3. Bring a large non stick skillet to medium high heat. Add about 4 tbsp avocado oil, the entire pan should be evenly coated with oil. Once oil is hot, reduce heat to medium then Add potatoes to skillet (dont over crowd the pan… you could do this in batches) and cook until bottom side is golden brown, flip potatoes and cook until other side is golden brown. Should take 2-4 minutes on both sides. With the back of a spatula or glass cup carefully smash the potatoes until flattened but still in one piece. But… It’s ok if some semi fall apart!
4. Season generously with salt, pepper then add sprigs of thyme. Let the thyme get a little fried in the oil ! It’s so tasty. Let the potatoes and thyme get nice and crispy cooking for 6-10 minutes on medium to low heat. If you find you’re not getting a good enough crisp, add a touch more oil to the pan.
5. Serve hot with vegan ranch dressing, and a sprinkle of flakey sea salt!

1. In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
2. In a medium bowl add the almond milk, apple cider vinegar, melted vegan butter, apple sauce and whisk to combine.
3. Add the wet mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Do not over mix! It's okay if your batter looks a bit lumpy.
4. Add the vegan butter to a non stick pan over medium low heat. Once the vegan butter has melted, reduce the heat to low and add ⅓ cup  or 1/2 cup of batter to the pan. Depending on how big or small you want them!
5. Cook for 1-2 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter. Sprinkle over chocolate chips to each pancake as you go, and also butter your pan as you go too! Serve the pancakes with vegan butter and maple syrup.

1. Preheat your oven to 350°F (180°C). Grease two 7-inch cake pans with with avocado oil then dust evenly with 1 tsp cocoa powder.
2. Sift the flour, coconut sugar and both cocoa powders into a mixing bowl.
3. Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of water and leave to sit for 5 minutes.
4. Meanwhile, add your almond milk (or plant milk of choice), vanilla extract, oil, vinegar, pure maple syrup and flax egg to the mixing bowl. Whisk with a hand whisk until well combined, mix until large lumps are gone. Divide the batter evenly between the prepared cake tins. Place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. Transfer to a wire cooling rack to cool completely.

For the cake assembly:

1. Let ice-cream sit out of the freezer on your counter top for 15-20 minutes before
   assembling the cake to soften.
2. Line the sides of an 7-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a taller than your pan. Put the first cake layer in the bottom of your pan. then scoop an entire pint of dairy free ice cream and spread evenly with a spatula. Then add second cake layer on top of ice cream. Then scoop the entire pint of the other ice-cream on top and spread evenly with spatula.
3. Allow ice cream cake to freeze completely, 6-8 hours. To make the ganache cook the chopped chocolate and almond milk on top of a double boiler over simmering water until smooth and warm, stirring occasionally. Once smooth and melted transfer to a bowl and let sit at room temperate for 1-5 house covered with plastic wrap. The longer it sits the thicker it becomes (like more of a frosting texture).
4. Once the cake is frozen, remove from springform pan and remove parchment paper from sides.
5. Ice cake with ganache and freeze until serving.

If you want to make NOW, BAKE TOMORROW:

After step 9 -> Cover with plastic wrap, refrigerate & in the morning take out, let sit on counter top for 50 minutes… preheat oven then bake!

1. In a large bowl combine 1 cup warm plant milk, 1 tbsp cane sugar and 1 tbsp active dryyeast. Mix and then set aside for 5 minutes.
2. After the 5 minutes, yeast should be foamy… add 1/4 cup cane sugar, 2 cups flour and 1/2 cup milk. Mix with a whisk until batter is smooth.
3. Add 1 cup melted vegan butter, 1/2 cup non dairy milk, 1 tsp baking powder, 2 tsp vanilla extract and 1 tsp salt. Mix, then add in 2 cups of flour, mix using a wooden spoon. Then add in an additional 1 cup flour, Mix again with wooden spoon then add 1/2 a cup more of flour…. get Your hands in there, incorporating the flour into the dough until a dough is formed. Should be slightly sticky.
4. Clean the mixing bowl, dry well… then add 1 tsp oil or vegan butter to the bowl, spread it so bowl is evenly coated. Place the Dough into the greased bowl, cover with a dish towel and let sit for 1 hour…. dough will double in size.
5. In a medium-size bowl, stir brown sugar, cinnamon.
6. After the hour, punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a rectangle.
7. Spread 1/2 cup softened vegan butter over dough, being sure to go right to the edges. Evenly spread out sugar mixture with your hands, creating an even layer over top of the vegan butter.
8. Roll the dough up into a log. Score log every 2ish inches and then cut your rolls using unflavored dental floss  or a sharp knife. Place onto pans that have been greased with vegan butter. I used two rectangular baking pans to fit all 12 rolls.
9. Cover the rolls with a kitchen towel and let rise again for 30 minutes.
10. preheat over to 350 degrees F. Bake for 18-22 minutes or until tops are barely golden brown. (Do not let tops get too brown, watch carefully )
11. For the frosting let the vegan cream cheese sit out of fridge until soften. In a bowl combine vegan cream cheese and vegan butter, mix until well incorporated then add all other frosting ingredients and mix with a whisk until smooth and no lumps.

1. Bring a large pot of water to a boil then cook pasta noodles according to directions on package.
2. Roughly chop onion into large chucks then place onion & garlic cloves in food processor. Pulse until onion and garlic is finely diced.
3. In a large pot over medium heat add 2 tbsp organic EVO, then add onion & garlic & sauté for 4 minutes.
4. Meanwhile add roughly chopped mushrooms to food processor & pulse until it is finely chopped. Add to onion and garlic mixture then add the roughly chopped eggplant to food processor and process until finely diced as well. Add the eggplant to the mushroom/ onion mixture. Cook for 5-7 minutes. Season with salt & pepper.
5. Add 3 tbsp tomato paste and the 1 can diced tomatoes. Mix to combine and cook for 5 minutes, add 1 1/2 tbsp pure maple syrup, nutritional yeast. Cook for 10 minutes.
6. Meanwhile in a small pan over medium heat, add 1-2 tbsp organic olive oil and add whole cherry tomatoes. Sauté for 5 minutes and season with a pinch of salt.
7. Once the noodles are done cooking remove from boiling water & directly transfer to bolognese sauce. Add 1/4 cup of hot pasta water to bolognese sauce (helps loosen up sauce a bit!)! Add the cherry tomatoes & fresh herbs on top.

1. Heat up the water in the microwave for 20 seconds just until lukewarm.
2. Mix 1 tsp coconut sugar sugar & 1 tbsp yeast into the water to dissolve. Let sit for 10 minutes.
3. Meanwhile, in a separate bowl, mix the 1/4 cup coconut sugar, 1/4 avocado oil, and mashed banana or apple sauce and mix very well.
4. If you do not have an electric mixer with a dough hook, simply combine ingredients in a bowl and mix with a wooden spoon. Then add the flour 1 cup at a time. Once you get to the last cup, use your hands to incorporate and knead for 10 minutes until sticky dough begins to form. Dust your working area with a bit of flour. Using your electric mixer with the dough hook, combine the yeast mixture, banana mixture, and the flour 1 cup at a time. Knead for about 5 minutes.
5. Once the dough is smooth and when you poke it, it doesn’t stick to your finger, brush the dough with a bit of avocado oil and cover the bowl with a kitchen towel.
6. Let the dough rise for an hour, until double in size.
7. When the dough is done rising, form your brioche.
8. Once you have formed your bread, place in your baking loaf pan that is greased with avocado oil and let rise for another 10-20 minutes.
9. Preheat oven to 350F. Once oven is ready, brush brioche with avocado oil then bake bread for 30 minutes. The bread should be a golden brown. Let cool for 30 minutes-1 hour ! This bread is perfect for French toast or toasted with vegan butter!

1. Preheat oven to 375F.
2. Grease each ramekin with melted coconut oil and dust with flour. Set aside until ready to use.
3. In a bowl combine flour, cane sugar, cacao powder, baking powder, salt and mix.Then add melted coconut oil and almond milk. Stir until there are no lumps. Divide the batter evenly between the two greased ramekins.
4. Break off a square of chocolate and and place it in the center of each cake batter. Use a spoon to cover the tops of the chocolate square with the cake batter.
5. Bake for 12-15 minutes until the cakes have puffed evenly. When taken out of the oven let sit for 3 minutes.
6. Use a knife, un-mold the cakes from the ramekins, and then flip to release them to a serving plate.
7. Serve with non dairy vanilla ice cream or any ice cream flavor your heart desires and serve right away!

1. Preheat oven to 400F and line two baking sheets with parchment paper.
2. In a bowl, combine panko bread crumbs with 1/2 tsp garlic powder, 1/4 tsp salt, 1/2 tsp paprika powder. Mix then set aside.
3. Next, prepare batter. Mix brown rice flour, 1/4 tsp salt, 1/2 tsp paprika and 1/2 tsp garlic powder and then add almond milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the cauliflower… if it is too runny, it won’t stick.
4. Once the oven is preheated, 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. Easiest done with a fork! Give each piece 1 inch of room.
5. Bake in preheated oven for 20 minutes.
6. Meanwhile, prepare the orange sauce. In a sauce pan over medium heat combine orange juice, soy sauce, maple syrup, vinegar, minced garlic. Mix and bring to a simmer.
7. In a small bowl combine 2 tsp cornstarch and 7 tbsp water. Whisk together then add to the sauce pan. Bring to simmer, and keep mixing until sauce begins to thicken slightly, then take off heat.
8. Once the cauliflower has baked for 20 minutes, remove from oven. Carefully dip each cauliflower into orange sauce then place back onto baking sheet. Bake for an additional 15 minutes! Remove from oven and serve with remaining orange sauce and with rice!

For the dressing

1. Combine all ingredients in a small jar or bowl, taste and adjust as needed! Store in fridge up to 2 weeks!

For the roasted carrots

1. Preheat oven to 400 degrees.
2. Roughly chop carrots, place in baking sheet. Drizzle over oil and season with salt, pepper and garlic powder.
3. Bake for 20-25 minutes.

For the assembly

1. Cook quinoa according to the directions on the package. Once the quinoa is cooked let cool to room temperature.
2. Place equal amounts of baby arugula and spinach into a large serving bowl. Mix the two greens with your hands, then add roughly chopped artichokes, thinly sliced red onions, sliced avocado, hemp seeds and quinoa. Add the rousted carrots then once ready to enjoy drizzle over balsamic dressing, toss and enjoy.

1. It's best to soak mung dal over night, although if you haven’t planned ahead, simply soak for 40 minutes. Rinse dal well until the water runs clear and drain.
2. Add coconut oil to a medium pot on medium-low heat. Once the oil starts to warm up, add the kitchari spice mix then add the ginger and stir. Add in the rice and mung dal. Season with sea salt and black pepper. Stir and add the 5 cups of water (or veggie stock)
3. Increase the heat to medium-high to bring the water to a boil. When the water comes to a boil, turn the heat down to a simmer. Let the kitchari simmer for about 25 minutes, stirring occasionally. Then add in chopped carrots and cook for an additional 15 minutes, until you get a porridge-like consistency. It should be soft and creamy. Lastly add chopped kale, stir in and cook for 5 minutes.
4. Taste the kitchari to make sure the rice and dal are fully cooked. If not, you may need to let it cook a little longer.
5. Turn off the heat. Adjust the seasoning, if needed, and stir again. Serve and enjoy with a dollop of cream sauce (recipe below), cilantro and a squeeze of lime!

For the cilantro cream

1. Combine all the sauce ingredients in a blender and blend on high until smooth and creamy. You can add 2-3 extra tbsp of water if needed!