recipes

• Cut the tempeh into 1-inch (2.
• 5-cm) nuggets.
• In a shallow bowl, mix together the coconut milk, coconut flour, and coconut flakes.
• Heat coconut oil in a frying pan or cast-iron skillet over high heat.
• Coat each nugget in the flour mixture, ensuring an even layer.
• Panfry the coated nuggets until golden brown on all sides.
• Transfer the nuggets to a paper towel–lined plate to absorb excess oil.
• Sprinkle with salt and pepper, then serve warm.

• Place the cauliflower florets in a large saucepan and cover with water.
• Bring to a boil and cook for about 10 minutes until tender.
• Drain well.
• In a medium saucepan, heat olive oil over medium heat.
• Add garlic and scallion, cooking for about 2 minutes until fragrant.
• Stir in tahini, cumin, paprika, cayenne, salt, and flour.
• Cook for 1 minute.
• Whisk in the nondairy milk and cook until it begins to thicken.
• Blend the cauliflower and sauce in a blender or with an immersion blender until smooth.
• In a food processor, pulse walnuts, nutritional yeast, lemon zest, thyme, pepper, and salt until a coarse meal forms.
• In a medium bowl, mix the nut mixture with bread crumbs and coat with olive oil using a fork.
• Preheat oven to 350°F (180°C).
• Lightly grease a 9 × 13-inch (23 × 33-cm) baking dish with nondairy butter.
• Cook the pasta according to package directions until al dente, reserving some cooking water.
• Drain and return to the pot.
• Stir the cauliflower sauce into the pasta, adding reserved liquid if needed to thin it.
• Pour into the prepared baking dish, sprinkle the breadcrumb topping evenly over the top, and bake for 15 minutes until golden brown.
• Let rest for at least 15 minutes before serving.

• In a large saucepan, heat the coconut oil over medium heat.
• Add the red onion, garlic, garam masala, caraway seeds, coriander, ginger, and cayenne.
• Cook for 2 minutes until fragrant.
• Stir in the salt, raisins (if using), lentils, barley, and rices.
• Cook for 2 minutes.
• Add the vegetable or tomato juice and water.
• Bring to a boil, then reduce heat to medium-low.
• Cover and cook for 35 minutes, stirring twice.
• Add the quinoa and beans.
• Cover and cook for another 15 minutes, until the quinoa is fully cooked with visible “tails.
• “
• If excess liquid remains, remove the lid and let simmer until reduced.
• If grains aren’t tender, add extra water or broth and continue cooking.
• Serve hot, garnished with chili roasted peanuts.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment or a silicone baking mat.
• Slice the eggplant into ½-inch-thick (1.
• 3-cm) slices, peeling if desired.
• In a bowl, mix together the bread crumbs, walnuts, nutritional yeast, basil, garlic powder, salt, and pepper.
• Brush both sides of each eggplant slice liberally with olive oil, then coat in the panko mixture.
• Place on the prepared baking sheet and top each slice with a tomato slice.
• Bake for 25 to 30 minutes, or until the eggplant is golden and crispy.
• Serve on its own, or with marinara sauce if desired.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat the bottom of an 8-inch (20-cm) square baking dish with olive oil.
• Slice off the tops from each tomato.
• Scoop out the flesh and juice and place them in a large bowl.
• Discard the tougher parts of the tomato and add the grated garlic.
• Sprinkle a little salt inside each tomato shell and place them in the baking dish.
• In a food processor, blend the herbs and onion.
• Add the crumbled tofu and pulse 2–3 times, leaving some texture.
• Stir into the tomato mixture, along with the rice, and season with more salt and pepper to taste.
• Stuff the tomatoes with the mixture and place the tops back on each one.
• Top each tomato with 1½ teaspoons of nondairy butter.
• Bake for 35 to 40 minutes, or until the tomatoes are tender and slightly wrinkled.

• Place the potatoes in a large saucepan, cover with water, and bring to a boil.
• Cook for 15 minutes, or until barely tender.
• Drain well and chill in the fridge overnight for best results.
• Preheat the oven to 400°F (200°C, or gas mark 6).
• Lightly grease two 9-inch pie plates with nonstick cooking spray or extra butter.
• In a food processor, shred the potatoes, apples, and onion.
• In a large saucepan, heat the oil and butter over medium-high heat.
• Add the rosemary, salt, and pepper.
• Add the shredded potatoes, apples, and onion to the saucepan.
• Cook for 8 minutes, stirring often.
• Firmly press the potato mixture into one of the greased pie plates.
• Bake for 15 minutes.
• Carefully flip the rösti into the second pie plate and bake for another 15 minutes, or until golden brown on top.
• Let the rösti set for a few minutes before serving.

• Preheat the oven to 450°F (230°C, or gas mark 8).
• Prepare 2 large baking sheets with parchment or silicone baking mats.
• Roll out the dough into two 10-inch (25-cm) crusts.
• On each crust, layer 10 whole basil leaves.
• Spread half of the béchamel sauce on each crust, covering the basil evenly.
• Sprinkle half of the onion slices on each pizza.
• Top each pizza with half of the smoked tofu strips.
• Bake for about 10 minutes, or until the crust is golden and crispy.

To make the crust:

• Combine the flour, salt, bread machine yeast, sugar, nutritional yeast, and pepper in a large-size bowl.
• Stir in the olive oil, garlic, and gradually add the water until a dough forms.
• Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
• Shape into a ball.
• Lightly coat a large bowl with canola oil.
• Turn the dough to coat, cover, and let rise for 90 minutes.

To make the marinara:

• In a large saucepan, combine the oil, garlic, onion, thyme, oregano, basil, salt, pepper, and eggplant.
• Cook over medium-high heat for 5 minutes, stirring frequently, until the onion is tender and the eggplant is slightly browned.
• Stir in the diced tomatoes (with their juice), tomato paste, and olives.
• Lower the heat, partially cover, and simmer for 8 to 10 minutes, until the eggplant is tender.
• Preheat the oven to 400°F (200°C, or gas mark 6).
• Prepare two baking sheets with parchment or silicone baking mats.
• Punch down the dough and divide into two equal portions.
• Press each portion into a large circle, about ¼ inch thick.
• Spread half of the eggplant marinara on each crust.
• Bake for 18 to 20 minutes, or until the edges of the crusts are golden brown.

• In a large-size saucepan, combine the oil and onion.
• Cook for 2 minutes over medium heat.
• Stir in the potatoes and cook for 2 minutes.
• Cover with water.
• Bring to a boil, and cook for 12 minutes.
• Add the cabbage to the boiling pot of potatoes and cook for another 8 minutes, or until the potatoes are tender.
• Drain the potatoes and cabbage, and return them to the saucepan.
• Add the milk, butter, nutmeg, pepper, salt, and garlic.
• Mash until the potatoes reach the desired consistency.
• Stir in the bacon crumbles.
• Serve hot.

• To make the glaze: Whisk together all the glaze ingredients.
• Divide into 2 equal portions and set aside.
• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment or a silicone baking mat, such as Silpat.
• In a large-size mixing bowl, mix together the wheat gluten, flour, yeast, and pepper.
• Separately mix together half of the glaze, the water, onion, soy sauce, apricots, basil, and garlic.
• Add the wet ingredients to the dry and knead together until well incorporated.
• Form into a loaf and place in the center of the baking sheet.
• Brush on a thick layer of the remaining glaze, reserving enough for a second brushing of glaze halfway through the baking.
• Bake, uncovered, for 30 minutes.
• Remove from the oven and increase the heat to 400°F (200°C, or gas mark 6).
• Brush on the remaining glaze and bake for an additional 30 minutes.