Recipes

• 2 frozen bananas
• 1/2 tsp blue spirulina powder
• 2 tbl greek yogurt
• 1 tsp honey
• 1 tbl nut butter
• handful of pecans
• 1 tsp vanilla extract
• pinch of salt

BLEND

toppings:

• handful of bueberries
• sliced banana
• coconut strips
• hemp seeds

CORN

• Heat oven to 400
• Quarter corn in half lengthwise (be careful, this takes strength and a sharp knife)
• bake at 400 for 20 min or until kernels are juicy when pricked and ribs curl
• Remove from oven and sprinkle generously with olive oil and sea salt
• garnish with cilantro, lime, sloppy papi and salt

SMOKEY SUNFLOWER CHIPOTLE DIP

1 cup sunflower seeds, soaked 1-2 hours

1 cup steamed butternut squash or sweet potato

2 TBL olive oil

1 TBL Miso

1 TBL nutritional yeast

1 TBL Hi Note Sloppy Papi

(or 2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic & onion powder)

pinch of sea salt

pinch of cayenne

3/4 cup water (more if needed to blend)

Blend all ingredients until smooth!

recipe by Meredith Baird Figone

You can use sweet potato or butternut squash to make the noodles on a spiral slicer. (I love the Benriner Japanese Slicer, and it lasts forever) 

Use the necks of 2 medium sized squash, or 4 medium sweet potatoes 

The noodles can be sauteed, in a little olive oil + ginger and garlic. Or if you prefer, they can be served raw! 

SPICY PEANUT SAUCE//

1/2 cup crunchy peanut butter 

1/3 cup rice vinegar

1/4 cup soy sauce

1/4 cup water 

2-3 tbsp sriracha (adjust for spiciness!) 

Whisk all ingredients together until smooth! 

SEARED TEMPEH//

2 8oz blocks of tempeh cut into 8 triangles 

Heat 2-3 tbsp olive oil in a cast iron pan

Once the oil is hot, sear the tempeh for about 5 minutes on each side. Sprinkle with sea salt. 

GARNISH + CRUNCH// 

 

4 stalks celery, diced. Remove leaves for garnish

Chopped peanuts

Fresh chives 

TO SERVE//

 

Toss the noodles with half of the sauce, and chopped celery. Serve with 2-3 pieces of tempeh. Drizzle with more sauce, and garnish generously with peanuts and chives! 

• 1 head of curly kale
• 2 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1/2 tsp sea salt
• 1/2 avocado, chopped

work the kale with your hands, and tear it in to little pieces-or use the scissors to chop it up. Use the salt and vinegar to help break it down.

Add avocado and work it in to make it all creamy. taste for salt & vinegar

garnish with your favorite shaved veggies, flowers and hemp seeds

Fried Oyster Mushrooms

• 1/2 lb oyster mushroom
• 1 cup all purpose or gf all purpous flour
• 1/2 tsp tumeric
• 1/4 tsp smoked paprika
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 cup unsweetened milk alt (we used cashew)
• 1 Tbsp lemon juice

whisk all dry ingredients together

Wipe the mushrooms with a damp towel to remove any debris. Tear mushrooms into desired size, about 2"

1/2 cup oil for frying (we used olive)

Heat oil to medium high in a deep pan. 

Dip mushrooms in milk, coat them wit flour mixture.

when oil begins to bubble, add battered mushrooms, a few at a time so everything has space. Use tongs to flip them once you see edges start to brown. Heat, flip, repeat until all mushrooms are cooked.

Drain on papertowels before serving with Kale Salad. Enjoy!

Recipe by Meredith Baird Figone

Black bean & walnut "meat"

• 2 cups walnuts
• 1 can of black beans, drained
• 2 tsp chili powder
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt

Pulse all ingredients until well combined. Then add (optionally) 2 tbsp olive oil and 1 tbsp apple cider vinegar. You want to lightly pulse this mixture until crumbly. Do not bend or it will become a paste

Tofu Sour Cream

• 1 block silken tofu, drained
• juice of 1/2 lemon
• 1 tbsp miso
• 1 tbsp apple cider vinegar
• pinch of sea salt

Blend until smooth

Assemble in taco shells of your choice, or layer as nachos with freshly chopped tomato, avo and cilantro.

makes enough to serve 4

Dough

• 1/2 cup pecans
• 1 cup + 2 TBL all purpose flour
• 2 tsp sugar
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/2 cup chilled unsalted butter, cut into pieces

Filling and assembly

• about 2 cups blackberries
• 1 TBL cornstarch
• 2 tsp fresh lemon juice
• 1/4 cup sugar, + more for sprinkling
• all purpose flour (for surface)
• 2 TBL milk

Dough

Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal with a few pea size pieces remaining.

Transfer to a large bowl; drizzle with 4 TBL ice water and mix just until mixture comes together. Gently pat dough into a 6" diameter disk. wrap in plastic and chill at least 1 hour.

Filling and Assembly

Preheat oven to 375. Toss blackberries, cornstarch, lemon juice and quarter cup sugar in a large bowl.

Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment lined baking sheet. Mound Blackberries in center of dough,leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45-50 min. Let cool before serving.

• 1 yellow bell peppers (or 5 mini) stemmed, seeded and chopped
• 5 ears fresh corn cut off the cob (reserve 1/4 cup for garnish)
• 2 garlic cloves
• 1 1/2 cups Persian cucumber chopped plus more for garnish
• 2 TBL extra virgin olive oil
• 2 TBL apple cider vinegar
• 1/2 to 1 tsp sea salt
• freshly ground pepper to taste
• chopped fresh basil

1. place the bell peppers, corn kernels, garlic, cucumber, olive oil, vinegar, salt, and pepper in the blender and blend until smooth and creamy. Season to taste.

2. divide into bowls and garnish with fresh corn kernels, cucumber and basil.

• 1 large or two small french baguettes
• 1 TBL sriracha
• 3 TBL Kewpie mayonnaise
• 3 Persian cucumbers
• 3 medium carrots
• 2  boneless, skinless chicken breasts
• 1 TBL fish sauce
• 1 lime
• small bunch of mint
• garlic
• neutral oil
• salt & pepper
• white wine vinegar

1. Prep marinade

Finely chop 1 teaspoon garlic. Pick mint leaves from stems and finely chop 2 teaspoons; keep remaining leaves whole. Into a large bowl, finely grate lime zest and squeeze 1 teaspoon lime juice. To bowl with lime zest and juice, add garlic, chopped mint, fish sauce and 1 tablespoon oil. Season to taste with salt and pepper.

2. Grill chicken

Heat a grill or grill pan over high. Pat chicken dry and drizzle lightly with oil. Add chicken to grill or grill pan and cook until charred in spots and cooked through, 2–3 minutes per side. Transfer chicken to bowl with marinade and let sit for at least 5 minutes, turning to evenly coat chicken in sauce.

3. Prep veggies

Meanwhile, peel carrots lengthwise into ribbons. Thinly slice cucumber into rounds. Transfer carrots, cucumbers, and whole mint leaves to a large bowl; toss with 1 tablespoon oil, 1 teaspoon vinegar, and a pinch each of salt and sugar. Let sit until step 5.

4. Make Sriracha mayo

Preheat broiler with a rack in the upper third. In a small bowl stir to combine mayo, Sriracha, and 1 teaspoon water. Slice baguettes in half lengthwise and lightly oil the cut sides. Transfer to broiler, cut side up, and cook until toasted, about 2 minutes (watch closely as broilers vary). Alternately, grill bread until charred and warmed through, 1—2 minutes.

5. Assemble

Cut chicken into strips and return to bowl with marinade, toss to coat in accumulated juices. Spread some Sriracha mayo on bottom baguette half and layer on the pickled veggies and grilled chicken. Spoon remaining marinade and Sriracha mayo over top, and sandwich with top half of the baguette. Enjoy!