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 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 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.

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 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.

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 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.

In a medium saucepan, sauté the garlic over medium heat for a few minutes. You do not need oil, but you can add a few drops of water if necessary.

Add plant milk and switch to high heat. When the milk boils, add the cauliflower, salt and pepper and lower to medium heat. Cook until the cauliflower is tender, about 15 minutes.

Blend the cauliflower mixture with an immersion blender or in a separate blender until you achieve a smooth and creamy texture, without lumps. Incorporate additional milk if necessary, to adjust the thickness of the sauce to your liking.

Boil the pasta. In the last minutes of cooking the pasta, you can add some peas or another vegetable of your preference to the pot, such as red peppers, broccoli, grated carrots, mushrooms or other.

When cooked, strain the pasta and vegetables, and combine with the sauce.

Serve the pasta, decorating each portion with freshly minced parsley and sprinkle with paprika.

Bring the broth to a boil in a medium saucepan.

Add the carrots and cook for 3 minutes.

Add the garlic and mushrooms, and wakame and cook for 3 minutes.

Add the tofu and cook for 2 minutes.

In a small container, dissolve the miso in ¼ cup of broth and mix well.

Add miso to soup and remove from heat.

Serve with green onions.

Do not boil the soup after miso has been added as high heat will destroy the enzymes in the miso.

Cook onions, peppers, garlic, and tomato paste in 2 TBSP veg broth for 2-3 minutes.

Add carrots, oregano, culantro, and rice and cook for 2 minutes.

Add veg broth and water and cook for 25 minutes or until rice is cooked.

Add the rest of the ingredients except cilantro and cook for 10 minutes or until thickened. Serve topped with fresh cilantro and avocado.

Enjoy!