Plant-Based Comfort Classics Cookbook by drtalks

PlantBased Comfort Classics

AutumnBisque

Ingredients

2 bags (12oz frozen squash cubes)

1 small diced onion

4 garlic cloves

1 cup chopped carrots

1 medium apple (diced)

2 1/4 cups water

1 cup of chopped walnuts

Directions

1 Add diced apple, chopped carrots, frozen squash, and 2 cups of water along with the nutmeg, cinnamon, salt, and pepper.

In a soup pot add diced onion and garlic along with 1/4 cup of water and satutee until onions are translucent.

2. Bring the pot to a boil and reduce to simmer, then cover and continue to simmer for 20 minutes then remove from heat

1 cup of chopped walnuts

1/2 cup maple syrup

3. Add plant milk and maple syrup and VERY carefully blend the soup with an immersion blender or transfer to a blender in batches.

2 cups unsweetened plant milk

1/2 cup maple syrup

2 tsp cinnamon

2 cups unsweetened plant milk

1/2 tsp nutmeg

2 tsp cinnamon

1/2 tsp salt and pepper to taste

1/2 tsp nutmeg

1/2 tsp salt and pepper to taste

4. Transfer back to pot and stir in walnuts and serve 5

Serves 4

BlackBeanWalnutBrownies

Ingredients

15 pitted dates

2 overripe bananas

1 can (15.5 oz) black beans (drained and rinsed)

1 tsp cinnamon

1 tsp vanilla extract

¼ cup of a quality unsweetened cocoa powder

½ cup of oat flour (ground oats)

½ cup of chopped walnuts (optional)

Directions

Place dates in a small glass container (I use a mug) and cover them with boiling water. Soak for 10 minutes, then drain the water

1. Add the softened dates, bananas, and beans to a blender or food processor and blend on high until smooth.

2. Add cinnamon, vanilla, and cocoa powder to the mixture and continue blending until smooth.

4. Mix in the walnuts (optional).

Add the oat flour and mix until the batter reaches the consistency of pudding

5. Pour the mixture into a nonstick 8x8 baking pan lined with parchment paper.

6. Bake at 350˚F for 20-30 minutes, or until a toothpick inserted into the center comes out clean.

Serves 3

BlueberryOatPancakes

Ingredients

1 overripe banana

1 cup blueberries

1 cup plant milk

1/2 tsp baking powder

2 cups ground oats

Directions

1 Pour the mixture into a mixing bowl and add the ground oats Stir until smooth and evenly consistent

Add the overripe banana, plant milk, and baking powder to a blender and blend on high until smooth.

2. Adjust the plant milk as needed for thicker or thinner pancakes to achieve the desired consistency.

3 Add the blueberries to the batter and mix gently.

4. On a hot (medium-high), non-stick pan, pour the batter to make a 4-5 inch circle.

5 When the pancakes have bubbles appearing on the top, carefully flip them and cook for another 2-3 minutes or until the bottom is browned

6. Top with maple syrup or fruit as desired.

Serves 4

PREPARATION: 15 MIN

COOK TIME: 5MIN

READY IN: 20 MIN

ChocolateHummus

Ingredients Directions

1 cup of dates

1/2 cup water

1 Tbsp raw cocoa powder

1/2 cup maple syrup

2 cans (15oz) black beans (drained and rinsed)

*optional 1/4 cup peanut butter

In a bowl, add water and dates, then microwave for 2-3 minutes until softened.

1. Transfer the mixture to a high-speed blender.

2. Add the remaining ingredients to the blender and blend on high until smooth.

3 If needed, add water in very small amounts, ensuring the mixture stays as thick as possible.

Serves 6

PREPARATION: 3MIN

COOKING: 3 MIN

READY IN: 10 MIN

CountryHomeFries

Ingredients Directions

1 medium onion (diced)

1 bell pepper (diced)

4 large red potatoes (6 medium)

Diced small (3/8 inch)

1 Tbsp onion powder

sea salt and pepper to taste

1 Add the potatoes and onion powder, then cover the pan (do not stir yet) Cook for 5 minutes.

In a non-stick fry pan, add the onions and 2 tbsp of water Cook on medium-high for 2 minutes.

2. Uncover the pan and add 1/4 cup of water. Stir, ensuring to scrape the bottom and flip the mixture

3. Cover and cook for another 5 minutes.

4. Uncover and continue to brown the potatoes until they are tender inside and crispy outside Add 2 tbsp of water at a time as needed to prevent burning.

Serves 4

PREPARATION: 15 MIN

COOK TIME: 20MIN

READY IN: 35 MIN

EZBlueberryCobbler

Filling

4 cups fresh or frozen blueberries

(or any other berries)

½ cup water

¼ cup maple syrup

Heat in pan covered on med/high until bubbling

Slowly pour in and stir constantly a slurry of:

½ cup water

3 Tablespoons of corn starch (mix

VERY well with water)

Remove from heat immediately after thickening

Topping

1 ½ cup rolled oats

½ cup crushed walnuts

3 Tbsps. maple syrup

1 tsp cinnamon

Mix all ingredients and bake on parchment at 350 for 20 minutes. Mix about halfway through cooking time. Sprinkle topping on filling and serve.

PREPARATION: 5MIN

COOKING: 20 MIN

READY IN: 25 MIN

Farmer'sTofuScramble

Ingredients

1 medium onion (diced)

1 bell pepper (diced)

8oz sliced mushrooms

1 pack extra firm tofu (drained and crumbled

2 Tbsp liquid aminos

1/4 cup nutritional yeast

1 tsp turmeric

Directions

In a non-stick fry pan, add onions, peppers, and mushrooms along with 2 tbsp of water. Cook covered on medium-high heat for 5 minutes 1.

Uncover the pan and add the crumbled tofu. 2. Sprinkle the nutritional yeast, turmeric, and liquid aminos over the tofu. 3.

Stir the mixture until all ingredients are evenly combined. 4

Continue to cook until the tofu is heated through 5.

Serves 4

PREPARATION:10 MIN

COOK TIME: 10MIN

READY IN: 20 MIN

Grandma’sAppleCrisp

Ingredients

Base

6 apples (peeled and thin sliced)

1 cup water

2 Tbsp maple syrup

2 tsp cinnamon

2 tsp lemon juice

Slurry- 2 Tbsp cornstarch 3/4 cup water mixed thoroughly

Topping

1 cup ground oats (oat flour)

3/4 cup old-fashioned oats

1/2 cup chopped walnuts

1 tsp cinnamon

1/2 cup maple syrup

1/2 cup raisins (optional)

Directions

Preheat oven to 400 F

In a large sauce pan add apples, cup of water, 2 T maple syrup, 2 tsp cinnamon, and lemon juice and bring pan up to a simmer and continue to simmer for 10 minutes Stir in well-mixed slurry and continue to stir until thickened. Remove from heat.

2. Transfer the hot mixture to an 8x8 baking dish or equivalent. 3

4. Bake for 10 minutes until brown and bubbly

In a mixing bowl combine all ingredients in the “topping” list and mix thoroughly. Carefully spread the topping out on the base and pat gently to even out the top.

5. **double this batch for a 9x13 pan *** 6 Serves 4 7

PREPARATION:10 MIN

COOK TIME:10MIN

READY IN: 20 MIN

Grandma'sStuffedShells

VeggieMarinara

1 medium onion (diced)

1 bell pepper (diced)

8 oz sliced mushroom

2 tsp onion powder

1 large can (29oz) of tomato puree

2 tsp garlic powder

1 tsp Italian seasoning

In a frying pan add the veggies and water sautee until veggies are softened.

Remove about half of the veggies and set aside.

add 1 large can (29oz) of tomato puree,

1 tsp Italian seasoning, 2tsp onion powder, and 2tsp garlic powder to the remaining veggies and cook on medium heat until heated through.

"Ricotta"Stuffing

the remainder of the sauteed veggies that was previously set aside 15oz block of extra firm tofu 1/4 cup nutritional yeast

2 Tbsp of liquid aminos or salt to taste drain and ring tofu out to remove water then handcrumble into a mixing bowl. Stir in veggies, nutritional yeast, and aminos. Stir until mixed evenly.

Directions

Cook 1 lb of JUMBO shells as per directions on package, drain and rinse with cool water

Fill the cooked shells with the tofu stuffing and line shells up in a 9x13 baking dish Spoon the marinade over the shells to cover them. Bake at 350 for 20 minutes or until heated through

PREPARATION: 15MIN

COOKING: 20 MIN

READY IN: 40 MIN

Granny’s Green Bean Casserole

Ingredients Directions

1lb cut green beans (thaw if frozen)

1 small diced onion

8oz sliced mushrooms

5 garlic cloves (2 Tbsp minced)

Slurry

2 Tbsp cornstarch

1 Tbsp nutritional yeast

1 Tbsp liquid aminos or salt to taste (optional)

1 1/2 cups of unflavored plant milk

Blend on high for 30 seconds

Topping

1/2 cup walnuts and 1 Tbsp of nutritional yeastpulse in blender to make crumbs

add mixture to 1 cup panko crumbs and 1 Tbsp dried minced onion

In a small casserole dish thaw your beans and set aside

1. Add diced onion in a non-stick frying pan, and a splash of water and cook on med/high for about 3 minutes

2. Add garlic and mushroom as you continue to cook on med/high for another 3 minutes.

3. Slowly add your slurry while you continue to cook as you stir constantly

4. The sauce will thicken and get bubbly. This sauce is extra thick so use caution not to scorch.

5. Remove from heat and pour the mixture into the casserole dish and mix thoroughly with beans

6. Sprinkle topping to cover the top

7. Bake uncovered at 375 for 25 minutes

Serves 4

HeartyLentilLasagna

Ingredients(Filling)

Directions(Filling)

1 cups lentils (green or brown)

2 cups water

1 medium onion (diced)

1 can (14 5oz) diced tomatoes (undrained)

2 cans (1lb 12oz) tomatoes puree

1 tbsp onion powder

2 tsp garlic powder

2 tsp Italian seasoning

½ tsp black pepper

1 Tbsp liquid aminos

Ingredients (Tofu Ricotta)

1 block (15oz extra firm) tofu finely crumbled

In a mixing bowl add the following and mix

2 tsp Italian seasoning

½ tsp black pepper

2 Tbsp liquid aminos

1/2 cup nutritional yeast

Directions(Assembly)

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Ina9x13casseroledishaddabout1/4ofthesecondcanof pureetocoverthebottomAddalayerofnoodlesandtop with1/2ofthelentilfillingthenspreadevenlyAddanother layerofnoodlesandtopwithentirebowloftofuricotta Addanotherlayerofnoodlesandtopwiththerestofthe lentilfillingAddthelastlayerofnoodlesandtopwiththe remainingpureeSprinkle1TbspofItalianseasoningand3 TbspnutritionalyeastCoverinfoilandbakeat350for15 minutesthenuncoverandcookfor15moreminutesLetset for10minutesandcutandserve Serves10

Addlentils,onion,andwatertoasaucepanandbringtoa boilReduceheattosimmerandcoverfor15minutesAdd canofdicedtomatoesandbringbacktosimmerfor15 minutes.Removefromheatandadd1ofthecansoftomato pureeandspicesthenstirandsetaside. PREPARATION: 25 MIN COOK TIME: 30MIN READY IN:65 MIN

Ingredients Directions

1 cup whole wheat flour

1 tablespoon baking powder

Pinch of salt

1 cup almond milk (or other dairy-free milk)

2 tablespoons maple syrup

1 teaspoon pure vanilla extract or vanilla powder

1 tablespoon ground flaxseed

Optional: berries or vegan chocolate chips

Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, salt, and ground flaxseed.

1. Add Wet Ingredients: Pour the almond milk, maple syrup, and vanilla (extract or powder) into the dry mixture. Gently stir until just combined, being careful not to overmix; a few lumps are fine You can add your optional ingredients here

Preheat the Pan: Heat a nonstick skillet or griddle over medium heat.

3. Cook the Pancakes: For each pancake, pour about ¼ cup of batter onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown

5. Serves 2

Serve: Enjoy warm with your favorite toppings!

HomestyleCornMuffins

Ingredients

Wet Ingredients:

1 1/4 cup unsweetened plant milk

2 tsp lemon juice

1/2 cup apple sauce

1/4 cup maple syrup

Flax egg mixture - 2 T ground flax with 1/2

cup water and let stand for 10 minutes

Dry Ingredients:

1 cup and 2 Tbsp ground cornmeal

1 cup and 2 Tbsp wheat flour

1/2 tsp salt

1 tsp baking soda

Directions

1. In a mixing bowl, combine all the wet ingredients and stir thoroughly.

Prepare the flax egg mixture and set it aside.

2. In a separate bowl, combine all the dry ingredients and mix well.

3 Add the flax egg and wet mixture to the dry ingredients and stir until smooth and fully incorporated

4. Spoon the batter into a silicone muffin pan, filling each cup almost to the top.

5. Bake at 350°F for 20-30 minutes or until a toothpick inserted in the center comes out clean.

6 Let the muffins cool completely before removing them from the silicone pan 7. Makes 12 muffins.

PREPARATION: 10MIN

COOKING: 30 MIN

READY IN: 40 MIN

LentilBreakfastSausage

Ingredients

In the pan:

1 cup brown/green lentils (uncooked)

1 cup white or jasmine rice (uncooked)

4 1/2 cups water

1 Tbsp smoked paprika

2 tsp fennel seed

2 tsp poultry seasoning

1 tsp oregano

1 tsp garlic powder

1/2 tsp black pepper

In the food processor

3 celery ribs (sliced)

1 small onion (chopped)

8oz pkg mushrooms (sliced)

In the mix

2 cups oat flour

3 Tbsp maple syrup

3 Tbsp liquid aminos

Directions

Add all ingredients that are under “In the pan. ” 1. Bring to a boil and simmer for 20 minutes (you may have to add a bit of water at the end) water should be almost absorbed at this point

2. Remove from heat and allow to cool.

4. Add to a large mixing bowl along with the lentil mixture and fold until consistent

Add ingredients under “In the food processor ” to a food processor with the s-blade and pulse until mixture is finely chopped

Add in the maple syrup, liquid aminos, and oat flour and continue to fold until mixed thoroughly

The mixture should have a dough-like consistency.

7. using wet hands form mixture into patties and bake on parchment at 375 for 30 minutes or until crust forms on the outside.

Makes 12 patties

PREPARATION:5 MIN

COOK TIME:50MIN

READY IN: 60MIN

NoBakePumpkinBites

Ingredients Directions

Wet Ingredients

Date paste (7 Medjool dates or 1/2 cup dates with 1/2 cup water. Microwave for 30 seconds and blend until smooth)

1/4 cup peanut butter

1/2 cup canned pumpkin

1 tsp of vanilla powder (or vanilla extract)

Dry ingredients

1 1/2 cup rolled oats

1 Tbsp ground flax

1 tsp pumpkin pie spice (no sugar added)

1 tsp cinnamon

Place all wet ingredients in a blender or food processor and blend until smooth

1. Add all dry ingredients to a mixing bowl and mix in wet mixture

2. Using gloves or slightly wet hands roll into balls and chill in the refrigerator overnight. (if you have any left after you get done sampling)

Serves 4

Pecan-CrustedTofu

Ingredients Directions

1 block extra-firm tofu (14-16 oz), pressed and sliced into 1/2-inch thick pieces

1/2 cup pecans, finely chopped or pulsed in a food processor

1/2 cup breadcrumbs (use gluten-free if needed)

2 tbsp nutritional yeast

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp garlic powder

Salt and pepper, to taste

2 Tbsp mustard

2 tbsp maple syrup

1 tbsp liquid aminos or soy sauce or tamari

Press the tofu: Drain the tofu and press it between two plates or using a tofu press for 15-20 minutes to remove excess moisture Slice into 1/2-inch thick pieces.

2. Make the crust: In a shallow dish, combine the finely chopped pecans, breadcrumbs, nutritional yeast, dried thyme, dried rosemary, garlic powder, salt, and pepper

Prepare the marinade: In a small bowl, mix the Dijon mustard, maple syrup, and soy sauce. Brush the tofu slices with the marinade and let them sit for at least 10 minutes to absorb the flavors.

4. Bake: Place the crusted tofu slices on a parchmentlined baking sheet. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, flipping halfway through, until the crust is golden brown and crispy.

Coat the tofu: Dip each marinated tofu slice into the pecan breadcrumb mixture, pressing gently to ensure the crust sticks well.

PecanPumpkinPie

Ingredients Directions

PIE CRUST

1/2 cup rolled oats

2/3 cup pecan halves

½ tsp cinnamon

6 Medjool dates (10 regular) pitted and chopped

2 Tbsp plant milk

PUMPKIN PIE FILLING

9 Medjool dates (4oz), pitted and chopped

¾ cup plant milk

1 tsp vanilla extract

¼ cup rolled oats, ground into flour

1-1/2 tsp pumpkin pie spice (no sugar)

1 can (15 oz) 100% pure pumpkin

Filling:

Preheat oven to 350

Crust:

Preheat your oven to 375°F (190°C).

Blend oats, pecans, and cinnamon in a food processor until finely ground, about 40 seconds.

Add chopped dates; blend until the mixture clumps.

4. For the crust, either:

Incorporate plant milk, blending until dough-like.

Roll out on parchment to 1/8th inch thickness, then transfer to pie pan, or

6. Directly press the dough into a glass or metal pie pan (use gloves if sticky)

Cover with foil; bake for 10 minutes.

8. Remove from oven; the crust is ready to fill!

Place the dates, the plant milk, and the vanilla extract into a blender Let sit for 10 minutes

In a medium-large mixing bowl, add the oat flour, pumpkin pie spice and mix with a fork Add the pumpkin

Blend the dates, plant milk and vanilla on high speed until smooth Add this to the bowl of pumpkin and spices and blend until smooth, using an electric beater

Put the mixture into the pre-baked pie crust and smooth out evenly

Cover the edges of the pie crust with foil, to prevent it from burning You can re-use the foil that was used to cover the pie crust.

Cook for 20 minutes at 350, then remove the foil and cook for another 10 minutes until the edges start to brown

Remove and cool before serving

Roasted'Turkey'Tofu

Ingredients Directions

1 block extra firm tofu

1/2 cup water

2 Tbsp liquid aminos

1 tsp (level) poultry seasoning

1 tsp (level) onion powder

pinch of black pepper

2 Tbsp nutritional yeast for sprinkling

Place all ingredients, aside from nutritional yeast and tofu in a small blender (Nutri bullet) and blend for 10 sec.

Use as a marinade to soak 1 block of sliced extra firm tofu overnight (cut block into 8 equal rectangles)

Place pieces in an air-fryer or oven and sprinkle with nutritional yeast at 400 for 10-15 minutes or until the outside looks brown.

PREPARATION: 5 MIN

COOK TIME: 15 MIN

READY IN: 20 MIN

SavoryMushroomGravy

Ingredients Directions

1 medium onion (finely diced)

1 pkg (8 oz) sliced mushrooms

1 cup water

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp sage

1 tsp marjoram

3 (or 4 for thicker) Tbsp cornstarch

¼ cup nutritional yeast

1 Tbsp onion powder

3 cups unsweetened plant milk

2 Tbsp liquid aminos

In a nonstick pan, place onions, and mushrooms along 1 with water and liquid aminos and cook covered on 2. medium-high heat.

3. 4.

Cook until veggies are very soft 5. and wet (about 5 min) In a blender, add cornstarch, 6 nutritional yeast, spices, unsweetened plant milk, and 7. blend on high until mixed thoroughly 8 9.

Add mixture to pan and cook on high stirring constantly until a gravylike thickness is obtained. Remove from heat and serve 10.

PREPARATION: 5 MIN

COOK TIME: 15 MIN

READY IN: 20 MIN

SmokyMapleTofuBacon

Ingredients Directions

Extra-Extra Firm (vacuum packed) tofu or pressed extra firm tofu sliced in 1/4 inch or 1/8 inch pieces. cut it as thin as you can without it falling apart

3 Tbsps liquid aminos

2 Tbsps water

2 tsp liquid smoke

1 Tbsp maple syrup pinch of black pepper

1. Bake at 400 on a parchment-lined tray for 30 minutes or until crispy. I save the marinade to give it a little recoat after I take it out of the oven.

Pre-heat oven to 400 degrees. Add all ingredients to a shallow dish (9x9 works great) and stir the mixture. Carefully lay the tofu into the marinade covering all the pieces. Let stand for an hour or preferably overnight.

Serves 4

PREPARATION: 5 MIN

COOK TIME: 30MIN

READY IN: 35 MIN

StuffedAcornSquash

Ingredients Directions

2 acorn squash, halved and seeds removed

2 tbsp maple syrup (for brushing the squash)

1 1/2 cups rice, cooked according to package instructions (wild, brown, basmati, jasmine...)

1/2 cup raisins (or dried cranberries, if you prefer)

1/2 cup chopped pecans (or walnuts for a different twist)

1 small onion, finely diced

1 rib of celery, finely diced

1 tsp garlic powder

1 tsp dried sage

1/2 tsp dried thyme

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Preheat the oven to 400°F . Brush the cut sides of the acorn squash with maple syrup, season with salt and pepper, and place cut-side down on a parchmentlined baking sheet Roast for 25-30 minutes, until tender.

Water Sauté the diced onion and celery in a skillet over medium heat until softened, about 5-7 minutes

Add garlic powder, sage, and thyme, cooking for another minute.

Combine the cooked rice, sautéed vegetables, raisins, pecans, salt, and pepper in a large bowl Mix well

Stuff the roasted squash halves with the rice mixture. Return to the oven and bake for 10-15 minutes, until the filling is heated through.

Garnish with fresh parsley and serve warm

Serves 4

SweetPotatoLentilSoup

Ingredients

1 1/2 cups lentils (green or brown)

1 1/2 cups brown rice

12 cups water

2 cups sweet potato (peeled and diced)

1 medium onion (diced)

1 tbsp onion powder

2 tsp garlic powder

½ tsp black pepper

2 Tbsp liquid aminos

Directions

Place all ingredients in an electric pressure cooker and cook on high pressure for 9 minutes. Use natural release for 5 minutes then force the release ***alternative stove-top method** Place all ingredients other than the sweet potatoes and onion into a stock pot and bring to a boil. Simmer for 20 minutes then add in potatoes and onion. Simmer for another 10 minutes and remove from heat.

Serves 8

PREPARATION: 5 MIN

COOK TIME: 35MIN

READY IN:40 MIN

Vanilla Explosion Cupcakes

Ingredients Directions

Wet ingredients

5 pitted dates

1 tsp vanilla

1 overripe banana

1/4 cup raisins

2 cups plant milk

Dry ingredients

2 cups oats (blended to make flour)

1 cup whole flour (we use whole wheat)

1 tsp baking soda

2 tsp baking powder

Frosting

1 cup cashews

12 pitted dates

1 tsp vanilla

PREPARATION:10 MIN

COOK TIME:30 MIN

READY IN: 40 MIN

Add all dry ingredients to a blender or nutribullet and blend to a powder then set aside.

Add wet ingredients to a blender and blend on high until smooth

3. Spoon into silicone muffin trays or silicon muffin “ papers ”

Mix the wet and dry blended mixtures in a mixing bowl and fold until a pancake-like batter is formed.

5. Let cool before removing from the silicone 6.

Bake in a preheated oven at 375 for 20-30 minutes using a toothpick to ensure they are cooked through

Frosting

1 Blend until smooth and creamy

place all ingredients into a blender and add warm tap water just until the ingredients are covered. Let stand for 15 minutes.

2. Chill the frosting for 15 minutes or overnight 3

4. Makes 11 cupcakes

Frost cupcakes and store in the refrigerator or eat them immediately

ZucchiniManicottiRollups

Ingredients

1 can (29oz) tomato puree (for the bottom of the pan and top of rollups

2 medium zucchinis (peeled and sliced

1/8 inch the long way, use a mandolin)

1 medium onion (diced)

8oz pk sliced mushrooms

1 tbsp onion powder

2 tsp garlic powder

2 tsp Italian seasoning

½ tsp black pepper

1 Tbsp liquid aminos

Ingredients (Tofu Ricotta)

1 block (15oz extra firm) tofu finely crumbled

In a mixing bowl add the following and mix

2 tsp garlic powder

½ tsp black pepper

2 Tbsp liquid aminos

1/2 cup nutritional yeast

Directions

Add onions, mushrooms, onion powder, garlic powder, Italian seasoning, pepper, and 1 T liquid aminos to a frying pan and water saute until onions are softened. Remove heat and fold in the tofu ricotta.

Add half of the puree to cover the bottom of a 9x13 pan. Place a spoonful of the mixture on the end of a strip of zucchini and roll it up and place it carefully in the pan. Repeat this until the mixture is gone. Cover the top of the rollups with the remaining puree and bake for 30 minutes in a preheated oven at 350. Remove from oven and top with the walnut parmesan.

Ingredients (Walnut Parmesan)

1 cup walnuts

2 tsp onion powder

1/2 cup nutritional yeast

Pulse ingredients in a processor or blender until crumb-like texture. DO NOT over process

PREPARATION:10 MIN

COOK TIME:30MIN

READY IN: 40 MIN

Plant-Based Comfort Classics Cookbook