1. Rinse the lentils.
2. Place lentils in a bowl and cover with 5 cups of water. Let soak for 8 hours.
3. Drain lentils and place in a jar with a cheese cloth covering the lid or a lid with holes.
4. Rinse and drain every 8 hours. Repeat for three to four days or until lentils are sprouted.
5. In a bowl, combine all the ingredients and stir well. Let marinate inside the refrigerator for at least an hour.
6. Serve on baked corn tortillas, topped with avocado slices

1. In a medium saucepan, add the pigeon peas, 2 cups of water, and ½ teaspoon of salt and cook over medium-high heat for 10 minutes. Drain the pigeon peas and set aside, reserving the liquid to cook the rice.

2. Pre-heat a medium saucepan over medium heat. Add the sauce and cook for 2-3 minutes.

3. Add the turmeric, cumin, oregano, pigeon peas, tomato paste, smoked paprika, and marinade. Cook for 3 minutes.

4. Add the vegetable broth, the liquid from the pigeon peas and the rice, cover and bring to a boil. Reduce to medium low heat and cook for 40 minutes.

5. Add cilantro and pour in the rice. Garnish with strips of roasted bell peppers.

1. Cook onions, peppers, garlic, carrots, culantro (if using) and tomato paste in 2 Tbsp veg broth for 2-3 minutes.
2. Add rice, plantain, and the rest of the broth and cook for 15 minutes or until rice is cooked.
3. Add butternut squash, beans, and cabbage and cook for 10 minutes or until thickened and squash is tender.
4. If asopao is too thick, add a little bit more of veg broth. To thicken asopao, you can blend 1/4 cup of the asopao and return to the pan.
5. Serve topped with fresh cilantro and avocado.

1. Preheat oven to 450F.
2. Slice potatoes in half, boil for 5 minutes.
3. Drain potatoes and season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and spread the seasoned potatoes evenly over the sheet.
5. Bake potatoes for 25 minutes or until cooked and slightly crisp.
5. In a small bowl, whisk together all dressing ingredients.
6. Pour the grilled corn, bell pepper, tomatoes, red onion, kidney beans, pinto beans, and chickpeas into a bowl and stir well.
7. Stir in the dressing and zest of 1 lime
7. Add the potatoes and stir well, right before serving.

1 Preheat oven to 400 degrees F.

2 Partially mash the black beans.

3 Add the rest of the ingredients and mix well.

4 Form the mixture into burger patties.

5 Place on a baking pan lined with parchment paper and bake for 15 minutes.

6 Flip the burgers and coat with a layer of BBQ sauce.

7 Bake for another 10-15 minutes.

Cooking Tips

Serve on a whole grain bun, wrap, or a bed of greens.

We enjoy this burger with baked sweet potato wedges, baked fries, corn on the cob, or steamed vegetables.

1. Preheat the oven to 450°F.

2. Place the tomatillos, white onion, and jalapeños (if using) on a rimmed baking sheet.

3. Roast in the oven for 25 minutes, then let cool at room temperature for 5 minutes.

4. Transfer the roasted vegetables to a food processor. Blend until mostly smooth and add the mixture to the pot.

5. Meanwhile, season the soy curls with Herbamare and add to a soup pot.

6. Add the ground cumin, oregano, hominy, bay leaf, sea salt, and vegetable stock in the pot.

7. Cook at medium heat for 20 minutes.

8. When ready to serve, taste for seasoning, add cilantro and more seasonings to taste, and serve with garnishes of choice.

1. Add all the ingredients to a saucepan except the basil.
2. Bring to a low boil.
3. Cook for 10 minutes.
4. Add basil and serve.

Place all the fruit in a bowl. Zest and juice the lime and add to the fruit. Add mint and stir well.

Combine all ingredients in a blender until smooth.

1. Blend the almond milk with the dates, raisins, and pumpkin pie spice.
2. Combine the blended milk with the pumpkin puree and oatmeal in a medium bowl.
3. If the mixture is too thick, add a little more non-dairy milk.
4. Cover and let sit in the refrigerator for at least an hour or overnight.
5. Enjoy cold or warm.

1 Preheat oven to 400 degrees F.

2 Place the butternut squash in a bowl and add the orange juice, garlic powder, and salt & pepper to taste. Mix well.

3 Place the squash mixture in a pan lined with parchment paper and roast for 25 minutes or until squash is tender and slightly brown.

4 While the squash is in the oven, saute the onions and peppers in a skillet for 5 minutes.

5 Add the garlic and beans to the sauteed onions and peppers, stir and cook for 2 minutes.

6 Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned.

7 Arrange the tortillas on a plate. Add salsa, the sauteed vegetable bean mixture and the roasted butternut squash. Top with red cabbage, cilantro, and Mexicrema dressing or guacamole.

Cooking Tips

Add jalapeños or chiles to make spicy tostadas.

1. Sauté onion in a medium pot over medium heat, until it begins to soften, about 3 minutes.
2. Add the carrots, potato, and celery (if using), and sauté for 2-3 minutes.
3. Add the garlic, thyme, “chicken” seasoning, vegetable broth, and water.
4. Bring to a medium-low simmer and cook until all the vegetables are tender, about 20 minutes.
5. Stir in the chickpeas and pasta.
6. Season with salt and pepper to taste.
7. Serve with fresh cilantro sprinkled on top.

1. Preheat oven to 325 degrees F, using “convection bake” if available to speed cooking time. Line 1 large or 2 small baking sheets with parchment paper.
2. Slice the eggplant in half lengthwise. Then cut the remaining eggplant in half lengthwise once more.
3. Use a sharp knife or mandolin to slice into thin lengthwise slices.
4. Make sauce by adding all the sauce ingredients in a small mixing bowl and whisking to combine.
5. Use a cooking brush to cover both sides of the eggplant slices with sauce. Arrange the eggplant in a single layer on the parchment-lined baking sheets.
6. Bake for 25-30 minutes (turning half way) or until the eggplant is dry and is slightly crispy. Remove from the oven and enjoy!

Once cooled, store in a sealed container in the refrigerator or in the freezer. To reheat, heat a skillet over medium heat, or over 250F for aprox 15 minutes in an oven. Be careful not to burn.

Bring the rice and water to a boil. Cover and cook on medium heat for 45 minutes. Stir in the rice vinegar and maple syrup.

In a blender, combine the ginger miso dressing ingredients well adding water as needed for the desired consistency.

Place the sushi rice in a bowl, add some dressing and top with veggies of choice, nori strips and sesame seeds.

1. Sauté the onions, peppers and carrots for 3 minutes adding some vegetable broth if needed.

2. Add the mushrooms, chickpeas and seasonings and cook for 3 minutes.

3. Add the rice, quinoa, vegetable broth, and wine (if using).

4. Bring to a low boil, cover, and reduce the heat to medium and cook for 25-30 minutes.

5. While the rice and quinoa cook, prepare the asparagus or green beans separately.

6. Blanch the asparagus or green beans in boiling water for 2 minutes, then drain well. If cooking the asparagus, roast in the oven at 350 degrees F or cook in a pan for 5 minutes.

7. Add the corn and peas to the rice and cover for 5 minutes.

8. Remove from the heat.

9. Arrange roasted red peppers and asparagus on top of the rice and serve.

Preheat oven to 375F.

Mix all the ingredients together and pour into a 9” by 13” glass baking dish.

Bake for 35 minutes. Enjoy hot, at room temperature, or cold!

Combine all the ingredients in a bowl and season to taste.

Preheat oven to 350 degrees F on the convection setting.

Line a cookie sheet with parchment paper.

Mix all the ingredients together. Form into burgers and place on the cookie sheet.

Bake for 20 minutes. Flip and bake 20 minutes more.

Rehydrate the soy curls in the vegetable broth and tamari for 15 minutes.

Drain the soy curls and reserve the liquid to cook the rice.

Dice the soy curls small and season with salt and pepper or Herbamare to taste.

Sauté the onion, bell pepper, ajicitos, and culantro at medium heat for 5 minutes.

Add the tomato paste and soy curls to the pan and mix well with the vegetables.

Cook for 3 minutes.

Add the rest of the ingredients except the cilantro.

Bring to a low boil, lower to medium low, and cover.

Cook for 40 minutes.

Stir and add cilantro. Serve.

Stir the quinoa, salsa and black beans into the tofu scramble. Taste and adjust seasoning as desired.

Place some of the scramble in the middle of a tortilla. Top with additional salsa and sprinkle with cilantro. Fold in the sides of the tortilla, and roll it up.

Repeat with the rest of the scramble. Serve the breakfast burritos warm, or wrap up and store in the fridge or freezer to heat up and enjoy throughout the week.

In a dry pan, sauté the onion over medium heat. If the onion begins to stick to the pan, add one or two tablespoons of water or vegetable broth and cover the pan. After a few minutes, stir in the red pepper and thyme.

When the onion is translucent and soft, uncover the pan and add the garlic. Crumble or mash up the tofu with a potato masher, fork or your hands, and add it to the pan. Sprinkle the turmeric on top, then stir in the rest of the seasonings.

Let it cook for a few minutes so the flavors come together. Add the spinach. Cover the pan and allow the steam to soften the spinach for a few minutes. Uncover the pan, stir the mixture and cook it uncovered for 2 more minutes if you prefer a drier scramble.

Serve with whole-grain toast, chips or wrapped in tortilla for a "breakfast burrito" with sprouts, avocado and / or fresh leafy greens.

Mash the chickpeas lightly with a potato masher or fork. Stir in the vegan mayonnaise and mustard.

When they are well mixed, incorporate the other ingredients to taste, and adjust the seasoning if you wish. If it dries out a bit, you can stir in a splash of water.

Preheat oven to 425 degrees F.

Cut the potatoes in wedges or regular French fry shape about ½ to ¾ inch thick.

Place the potatoes in a deep saucepan, cover with water and bring to a boil.

Boil for 5 minutes.

Drain well and place in a mixing bowl.

Add the seasonings and toss the potatoes so they are evenly coated.

Place in a baking dish lined with a silicone liner or parchment paper. Avoid stacking them so they cook evenly.

Bake for 35-40 minutes or until crisp. Enjoy!

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a dry pan, saute the onions, stirring frequently. When translucent, add in the mushrooms and keep sauteing until cooked.

Mash the lentils with a fork or potato masher.

Stir in the barbecue sauce, garlic, smoked paprika and salt, then the onion and mushroom mixture.

Stir in the oats, adding extra if needed to bind the mixture. It should hold together loosely, enough to let you form burger patties.

Taste the mixture and adjust the seasoning accordingly.

Shape the mixture into veggieburgers and place on the baking sheet.

Bake for 20 minutes.

Remove the burgers from the oven so you can flip them over with a spatula. The burgers should lift easily onto the spatula when you attempt to flip them. If they do not, put them back in the oven for another few minutes and try again. The burgers will form a seal on the bottom that will allow you to easily slip the spatula underneath.

Once they have been flipped, brush the burgers with additional barbecue sauce to form a glaze and bake them an additional 15 to 20 minutes, until browned and firm to the touch.

Combine all ingredients in a blender and process until smooth and creamy.