1. Bring a large pot of water to boil. Add 2 tbsp of salt to the boiling water. Add the fettuccine noodles (or your choice of pasta). Cook for 11 minutes or follow the directions on your pasta box.
2. Meanwhile in a large pan over medium heat, add oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and sauté for 7 minutes.
3. In a high speed blender combine raw cashews and filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over the sautéed mushrooms / onions and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly.
4. Add the nutritional yeast, tsp of 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.
5. Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh parsley. You can add vegan parmesan on top!
6. 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 ins besides the mushrooms.

For the filling

1. Peel and mince garlic and fresh ginger. Then thinly cut green onions.
2. Remove the core of the cabbage (the bottom hard part) leaves and cut into very fine shreds. Then cut mushrooms into small pieces.
3. In a large pan add 1 tbsp sesame oil then sauté ginger and garlic for 3 minutes. Then add green onions and cook for an additional 2 minutes. Then add mushrooms and cook for 6 minutes.
4. Take tofu out of package and wrap in 2 paper towels. Gently squeeze the tofu releasing the extra moisture. Then using your hands crumble the tofu into the pan. Making sure to break up any of the bigger pieces. mix to combine and cook for 3 minutes.
5. Add cabbage and cook for 2 minutes or just until cabbage begins to wilt. Pour over 2-3 tbsp soy sauce and mix to combine. Taste the mixture and adjust seasonings to your liking adding more soy sauce if needed or an optional pinch of salt.
6. Turn off heat and transfer the mixture to a large bowl and let cool for 15 minutes.

For the gyoza

1. Take a gyoza wrapper and use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer 1/4” of the wrapper with your wet finger until it’s wet all around.
2. Fold the wrapper in half over the filling and pinch it in the center with your fingers. Using your thumb and index finger, start making a pleat about once every ¼“ on the top part of the wrapper from the center toward the right. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger. Make about 6 pleats. (see video above for visual)
3. Heat the 1 1/2 tbsp avocado oil (or veg oil) in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down, in a circular shape.
4. Cook until the bottom of the gyoza turns golden brown, about 3-5 minutes.
5. Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 4-6 minutes or until most of the water evaporates
6. Take off lid and cook uncovered until the gyoza is nice and crisp on the bottom.
7. Turn off heat then transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients above… in a small bowl and mix all together.

1. Place matcha powder into a mug.
2. To the matcha powder add the hot water and stir until no lumps remain.
3. Stir in the maple syrup or sweeter of choice. Add the hot milk and serve.
4. If you have electric milk frother use it to make latte nice and frothed! Or you can place all ingredients into a high speed blender and blend on high for 1 minute.

1. Preheat oven to 400 degrees F. Roughly chop carrots and cut cauliflower into florets. Place both on baking sheet, drizzle over 1 tsp of oil then season with salt, pepper and paprika. Bake in preheated oven for 30 minutes.
2. Meanwhile, in a large pot heat oil and mince garlic and fresh ginger and finely chop the onions. Add onions and garlic to oil and sauté for 3 minutes. Season with a pinch of salt.
3. To the pot add curry paste, water, soy sauce and both cans of coconut milk. Shake the cans before opening. (If there is some separation in the coconut milk, that is okay, scoop everything into the pot, the hard coconut milk will melt.)
4. Bring to a boil, stirring to ensure everything is well incorporated. Once boiling, reduce to a simmer then add bouillon paste, stir to make sure it fully dissolves then add Yellowbird jalapeño sauce. You can add more spice depending on your preference.
5. Chop bok choy and broccolini Add to the simmering curry and cook for 5-7 minutes or until vegetables are tender. Turn off heat and taste, adjust seasonings and spice if needed.
6. About 5 minutes before serving cook your ramen noodles according to the directions on package. When ready to serve, divide noodles between serving bowls, top with hot curry, baked carrots, cauliflower and finish it off with cilantro and lime.

1. In a food processor, combine walnuts, almonds and salt and pulse together until crumbly (should take 15-30 seconds.) Then add in pitted dates, cocoa powder and melted coconut oil and pulse until crust is formed. Grease a 6” springform circle pan and press the crust evenly along the bottom of the pan. Set aside.
2. Place chocolate chips in microwave safe bowl, heat for 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
3. Shake the can of coconut cream really well then add to a high speed blender with the 2 avocados, melted chocolate, pitted dates, instant coffee and salt. Blend until completely smooth.
4. Pour the chocolate mixture over the crust, smooth the top out with a spoon, cover with plastic or foil and place in freezer over night or for at least 3 hours.
5. If your cocowhip is in the freezer make sure to take out and place in refrigerator to thaw for 2-3 hours.
6. Once cake is out of freezer, spread cocowhip onto cake. Immediately place cake back into freezer. Freeze for 30 minutes, until set.
7. When ready to serve, remove cake from freezer and lift out of pan. Unwrap cake and place on serving plate. Top with chopped chocolate and let sit for 30 minutes until cutting into it. Slice and serve!

1. Preheat oven to 350F and grease a 9″x 5″ loaf pan with coconut oil and lightly dust with flour and set aside.
2. In a large bowl, whisk together almond milk, melted coconut oil, vanilla extract, lemon juice and lemon zest.
3. Next, add cane sugar to the liquid and whisk. Then add salt, baking powder and mix.
4. Gradually add flour 1 cup at a time to the liquid, whisking in between.
5. Once batter is mixed well and is smooth, scoop one cup of batter into a medium sized bowl. To the 1 cup of batter, add the matcha powder and mix until well incorporated.
6. To the remainder of batter, add 4 tbsp of poppy seeds and mix until well incorporated.
7. Grab your greased pan and pour half the amount of poppy seed batter to the bottom of the pan, spread evenly then add all of the matcha batter on top, spreading evenly. Then add the other half of the poppy seed batter. For the swirl, run a dull knife through the batter 3 or 4 times, lengthwise.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at least 10 minutes.
9. For the glaze simply place powered sugar and lemon juice in a small bowl and whisk together until smooth.
10. Pour the glaze on the loaf and spread it around to fully cover the top of the bread. Allow the glaze to harden for 15-20 minutes, then slice and enjoy!

1. Preheat the oven to 400 degrees F. Place the brussels sprouts on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with paprika, garlic powder, salt and pepper. Gently mix until the brussels sprouts are evenly coated, using your hands to toss.
2. Bake for 20 to 30 minutes, until the brussels sprouts are lightly charred and crisp on the outside and tender in the center.  The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts! Enjoy right out of the oven!

1. Heat oil in a large pan then add garlic and onions and sauté for 3 minutes, then add celery and cook for 5 minutes.
2. Add vegan ground beef and break apart with a wooden spoon or spatula until all broken up into small pieces (this may take 2-3 minutes.) Then add sausage and cook all together for 7 minutes until veggie sausage and veggie ground beef is browned.
3. In a large microwave safe bowl combine filtered water + bouillon. Place in microwave and heat for 1 minute then whisk in the bouillon until it is dissolved. (You can also you veggie stock but in my experience the bouillon is more flavorful.)
4. Add the stuffing mix to the pan and give it a good mix. Then add 2 cups of water + bouillon mixture (or veggie stock) at a time. Mix in, and add two more cup of the liquid. Repeat this until you’re left with no liquid or moistness to your liking. You can choose to put less liquid if you want it to more dry than moist.
5. Serve warm with gravy. Enjoy!

1. Combine the water and the bouillon in a microwave safe bowl or measuring cup. Heat for 1 minute and stir. Repeat until bouillon is dissolved.
2. Melt the vegan butter in a saucepan or small pot over medium heat. Once vegan butter is melted add the flour, onion powder, garlic powder and cook for 1 minute. Slowly whisk in the bouillon + water mixture until smooth and bring to a boil. Reduce to low heat and simmer, whisking, until smooth and thickened. This should take 2-5 minutes. Add salt and pepper to taste. Remove from heat and serve immediately. Add a couple tablespoons of water if the gravy is too thick.

If you decide to add mushrooms, follow the steps below!

1. In a small pan over medium heat, place 1 tsp oil and sliced mushrooms. Sauté for 5-7 minutes or until mushrooms are slightly golden and cooked. Season with a pinch of salt and pepper.
2. Combine the mushrooms with the gravy and enjoy the gravy warm paired with thanksgiving sides!

1. Peel (optional to keep skin on) and quarter potatoes. Bring a large pot of water to boil. Once water is boiling, add potatoes and add a big pinch of salt. Boil for 15-20 minutes uncovered or until completely tender. Drain potatoes and return potatoes back into the same pot. While potatoes are still hot. Add the fresh garlic (crushed or finely chopped), 4 tbsp of butter and mash the potatoes with a potato masher or large fork.
2. In a blender, combine raw cashews (no soaking necessary, they can be dry) and two cups filtered water. Blend on high for 1 minute until completely smooth. Set cashew milk aside until ready to use.
3. Next, finely chop chives, then add them to the potatoes followed by half the cashew milk, salt and pepper. Mix to combine well.
4. After mixing in you can then add the other half of the cashew milk.
5. Taste and add more salt and pepper if needed, or more cashew milk, until they are creamy and to your liking.
6. Enjoy warm with homemade gravy!

1. In a large bowl, add almond milk and 2 tbsp vegan butter. Place in the microwave and heat for 30 seconds or until warm and vegan butter is melted. Remove from heat and let cool. (You don't want it hot, just warm!) Transfer mixture to a large mixing bowl and sprinkle on yeast but do not stir. Let mixture sit for 10 minutes. Then add 1 tbsp sugar and the salt and stir.
2. Next, add in flour 1/2 cup at a time, stirring with a wooden spoon as you go. You can then use your hands as it will get difficult to stir because it will become thick! Transfer the dough to a floured surface and kneed for 5 minutes. Place the dough back into your mixing bowl and cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
3. Meanwhile slice apples. You can choose to peel the skin off the apples or leave it on like I chose to. To a pan, combine sliced apples, 1/2 cup sugar, 1/4 cup water, 1 tsp cinnamon and a pinch of salt. Cook on medium for 5-7 minutes until apples are soft. Spoon the apple pie filling into a bowl and place in the refrigerator to continue cooling until ready to use.
4. Once the dough has doubled in size, lightly flour a surface, roll out the dough into a thin rectangle. Brush with 2 tbsp melted vegan butter. In a small bowl, combine 1/2 cup cane sugar and 1 tbsp cinnamon and mix. Evenly spread the cinnamon sugar mixture over the buttered dough. Then add the apple pie filling, spreading evenly.
5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife cut the dough into 1.5 – 2 inch sections and position into a well-buttered 8×8-inch square or comparable sized round pan (you should have about 8 rolls). Brush the top of the rolls with remaining 1 tbsp vegan butter (melted) and cover with plastic wrap. Set aside and let rise again for 45 minutes.
6. Preheat oven to 350F. Once the oven is hot, bake rolls for 25 minutes or until slightly golden brown.
7. Meanwhile make the cinnamon cream cheese frosting by combining, vegan cream cheese, maple syrup, and cinnamon and whisk until well combined.
8. Once cinnamon rolls are baked, Let cool for 5 minutes, spread the frosting over top and enjoy warm.

1. Preheat oven at 400F.
2. Chop sweet potatoes into thick fry shape or shape of choice. Just try to make them all the same size.
3. Line a baking sheet with parchment paper then add chopped sweet potatoes, drizzle oil over potatoes, and evenly sprinkle over sea salt, pepper, finely chopped rosemary, garlic powder and toss with hands making sure each potato is well seasoned and coated with oil. Place in preheated oven and bake for 35 minutes.