recipes

• Bring salted water to a boil in a medium pot.
• Add the couscous, reduce to a simmer, cover, and cook for 8–10 minutes, stirring occasionally to prevent sticking, until the water is absorbed.
• Fluff the cooked couscous with a fork.
• Stir in the olive oil, currants, cashews, parsley, curry powder, salt, and pepper until well combined.
• Serve warm or at room temperature.

• Cook the pasta in salted water according to package instructions.
• While the pasta cooks, chop the tofu into small cubes, about 6 mm (¼ inch) in size.
• In a mixing bowl, combine the tofu, diced tomatoes, basil, garlic, olive oil, salt, and pepper.
• Drain the cooked pasta and toss it with the tofu mixture until well combined.
• Serve warm, at room temperature, or chilled, depending on preference.

• Heat the peanut oil in a large pot over medium heat.
• Add the red onion, garlic, zucchini, bell pepper, and raisins.
• Cook for 4 minutes until softened.
• Stir in the ground cumin, paprika, ginger, and cinnamon.
• Cook for 1 minute until fragrant.
• Pour in the tomato sauce and add the garbanzo beans.
• Mix in the broken spaghetti and add water to cover the pasta.
• Sprinkle with salt.
• Stir well, cover, and let simmer over medium-high heat for 10 minutes.
• Stir occasionally and check the liquid level.
• Uncover and cook for another 5 minutes until the pasta is al dente and most of the liquid is absorbed.
• Add more water if necessary.
• Serve warm and garnish with roasted peanuts if desired.

• Peel the potatoes and cut them into chunks.
• Boil the potatoes until fork-tender, then drain and return to a pot or mixing bowl.
• Add olive oil and pumpkin purée to the potatoes, then mash until smooth and lump-free.
• Let the mixture cool completely.
• Add flour, ground sage, nutmeg, salt, and pepper.
• Knead the mixture into a soft dough, adjusting flour as needed for consistency.
• Turn the dough onto a floured surface and divide it into 6 equal pieces.
• Roll each piece into an 8-inch (20 cm) rope.
• Cut each rope into 12 equal pieces.
• To store, freeze gnocchi on a baking sheet, then transfer to an airtight container.
• To cook fresh, bring a pot of water to a boil.
• Cook the gnocchi in batches, boiling until they float to the surface.
• Sauté in olive oil or nondairy butter until crispy and golden.
• Serve immediately, alone or with a sauce of your choice.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Prick a few holes in the potatoes with a fork and bake uncovered for 1 hour.
• Remove the potatoes from the oven and let them cool completely.
• Scoop out the potato flesh and place it in a mixing bowl, discarding the skins.
• Add olive oil to the potatoes and mash until smooth with minimal lumps.
• Add flour, basil, garlic powder, onion powder, salt, and pepper to the bowl.
• Knead the mixture into a soft dough, adjusting flour as needed.
• Turn the dough onto a floured surface and divide it into 4 equal pieces.
• Roll each piece into an 8-inch (20 cm) rope.
• Cut each rope into 12 equal pieces.
• For storage, freeze gnocchi on a baking sheet, then transfer to an airtight container.
• To cook fresh, bring a pot of water to a boil.
• Add the gnocchi in batches and boil until they float to the surface.
• Serve immediately with sauce or sauté in olive oil with salt and pepper.

• Step 1: Make the Dough
• In a mixing bowl, combine the semolina flour and salt.
• Gradually add water, kneading until you form a soft but firm dough ball (approx.
• 5 minutes).
• Divide the dough into 4 equal portions.
• Cover the bowl with a dish towel and let rest for 30 minutes.
• Lightly dust your rolling surface with flour.
• Roll out each portion of dough until it is very thin (approximately 1/16 inch or 1.
• 5 mm).
• Lay each sheet on a dish towel and cover with another dish towel to prevent drying out.
• Step 2: Prepare the Filling
• In a bowl, combine the spinach, pumpkin purée, vegan cream cheese, garlic powder, sage, salt, and pepper.
• Mix until smooth and evenly combined.
• Step 3: Assemble the Ravioli
• Using a circular cutter or pint glass, cut circles (approx.
• 3 inches) from the rolled-out dough.
• Aim for at least 60 circles.
• Reroll leftover dough if needed.
• Place 1 tablespoon (15 g) of the filling in the center of one circle.
• Top with another circle and press the edges together with a fork to seal.
• Repeat until all ravioli are assembled.
• Step 4: Cook the Ravioli
• Bring a large pot of salted water to a boil.
• Drop 3–4 ravioli into the boiling water and cook for 3–5 minutes.
• Use a slotted spoon to remove the ravioli and set aside.
• Repeat until all are cooked.
• Step 5: Serve
• Serve the ravioli warm, topped with Garlic and Sage Cashew Cream Sauce or another favorite white pasta sauce.

Prepare the Quinoa:

• In a large saucepan, bring the water to a boil.
• Stir in the quinoa, return to a boil, then reduce the heat to low.
• Cover and cook for 10–12 minutes, or until the water is fully absorbed and the quinoa “tails” unfurl.
• Remove from heat, fluff the quinoa with a fork, cover again, and let sit for 10 minutes.

Combine Ingredients:

• While the quinoa is cooling, combine the corn, black beans, jalapeño peppers, salsa, olive oil, lemon or lime juice, cumin, garlic powder, onion powder, red pepper flakes, oregano, salt, and pepper in a large mixing bowl.

Mix and Serve:

• Add the cooked quinoa to the bowl with the other ingredients.
• Mix thoroughly to combine.
• Serve immediately or refrigerate to let the flavors meld together.

Add Optional Toppings:

• If desired, top with diced bell pepper, red onion, chopped cilantro, and diced tomatoes before serving.

Cook the Barley:

• In a large saucepan, bring the water or vegetable broth to a boil.
• Add the rinsed barley, reduce to a simmer, cover, and cook for about 40 minutes, or until the barley is tender.
• Drain any excess liquid and set the barley aside.

Prepare the Vegetables:

• Heat the olive oil in a medium saucepan over medium-high heat.
• Sauté the grated garlic and chopped shallot for 2 minutes, stirring often.
• Add the asparagus and cook for 5 minutes.
• Stir in the lemon juice and continue cooking for another 5 minutes, or until the asparagus is tender.

Combine and Finish:

• Stir the cooked barley into the vegetable mixture.
• Add the sliced mushrooms, sun-dried tomatoes, nutmeg, black pepper, salt, and thyme.
• Cook for 1 minute, or until the mixture is fragrant.
• Stir in the soy creamer or nondairy milk and cook until most of the liquid is absorbed, stirring frequently.

Serve:

• Serve the barley-sotto hot, drizzling a few drops of black truffle oil or extra-virgin olive oil on top for added flavor.

Cook the Pasta:

• Bring a large pot of water to a boil and cook the macaroni according to the package directions.
• Drain the pasta thoroughly and return it to the pot.

Make the Sauce:

• Add the nondairy sour cream, butter, nutritional yeast, miso, paprika, garlic powder, mustard, salt, and pepper to the cooked pasta.
• Mix well until the ingredients are evenly combined and the pasta is coated in a creamy sauce.

For the Pasta:

• 8 ounces (227 g) whole-grain pasta (penne, rotini, macaroni, etc.
• )

For the Topping:

• 1 cup (80 g) whole wheat panko or other bread crumbs
• ½ teaspoon fine sea salt
• 1 teaspoon Italian seasoning
• 2 tablespoons (30 ml) extra-virgin olive oil

For the Sauce:

• 1 cup (120 g) nutritional yeast
• 2 tablespoons (16 g) arrowroot powder (or other flour)
• 1 teaspoon garlic powder
• 1 teaspoon fine sea salt
• 1 teaspoon chili powder
• 2 cups (470 ml) water or unsweetened soy/nondairy milk (for creamier texture)
• 1 tablespoon (16 g) tahini
• 2 tablespoons (28 g) nondairy butter
• 1 teaspoon yellow mustard (optional)

Instructions:

Prepare the Pasta:

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Cook the pasta according to package directions.
• Drain, reserving ¼ cup (60 ml) pasta water in case the sauce needs thinning later.

Prepare the Topping:

• In a medium mixing bowl, combine the breadcrumbs, salt, Italian seasoning, and olive oil.
• Stir with a fork until the crumbs are evenly coated.
• Set aside.

Make the Sauce:

• In a medium saucepan, combine the nutritional yeast, arrowroot powder, garlic powder, salt, chili powder, water/nondairy milk, and tahini.
• Whisk until smooth.
• Cook the mixture over medium-high heat, whisking constantly, until the sauce thickens.
• Stir in the nondairy butter and mustard (if using).

Assemble the Dish:

• In the baking dish, combine the cooked pasta with the sauce.
• Stir to coat evenly.
• If the sauce is too thick, add the reserved pasta water, a little at a time, until it reaches your desired consistency.
• Sprinkle the prepared breadcrumb topping evenly over the pasta.
• Cover the dish with foil.

Bake:

• Bake the pasta, covered, for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the topping is golden and crispy.
• Let the dish stand for 10 minutes before serving, allowing it to firm up.