Sunday Morning Banana Pancake {Issue 1} by Heather Poire

Sunday Morning Banana Pancakes A recipe collection/ 2014

Sunday Morning Banana Pancakes Photography & words by Heather Poire

Table of Contents Wild Blueberry Turnovers…………… Turnovers……………6 ……………6 Farina………………………… Farina………………………….7 ………………………….7 Thai inspired coconut soup………… soup…………..8/9 …………..8/9 Acorn squash stuffing…………… stuffing……………..10/11 ……………..10/11 Sweet & sour spring rolls………… rolls…………..12/13 …………..12/13 Coconut chocolate chip banana bread… bread…..14/15 Raspberry lime chili sea salt……… salt………....16 ………....16....16-19 Fall harvest salad ~ tempeh croutons… croutons…..20/21 Cranberry ginger pull apart bread…… bread…….22 …….22.22-24 Roasted garlicky carrot soup………… soup………….25 ………….25.25-27 Pumpkin Farro Field Roast stew………… stew………….28 ………….28.28-30

Table of Contents

continued…… continued……

Multi seeded baguette……………… baguette………………31 ………………3131-33 Summer Sammie…………………… Sammie…………………….34 …………………….34.34-36 Shallot balsamic tomato soup………… soup…………..37 …………..37 Breakfast Sammie…………………… Sammie……………………..38 ……………………..38 Pesto 2 ways!………… ways!…………..39 …………..39..39-41 Sourdough Blueberry Waffles………… Waffles…………..42/43 …………..42/43 Peanut Butter Chocolate Parfaits…… Parfaits……..44/45 ……..44/45 Charred Rainbow Beet Salad………… Salad………….46/47 ………….46/47 Peanut Butter Banana Chocolate Granola… Granola….48/49 Pumpkin Black bean Soup…………… Soup…………….50/51 …………….50/51 Life in the Day: Food Diary + Cookies…… Cookies…….52 …….52.52-54

Warm blueberry turnovers maple miso drizzle maple miso drizzle Makes 6 turnovers ~ easily doubled you will need: 1 sheet frozen puff pastry thawed (Pepperidge Farm Puff Pastry Sheets are vegan) 6 tbsp blueberry jam slivered almonds flour to dust work surface for the drizzle 1/2 cup powdered sugar 1/2 tsp white miso 1 tsp maple syrup 2 - 3 tsp almond milk (start with 1 tbsp and increase as necessary) assembly: pre heat oven to 425* Lightly flour a piece of parchment paper cut to the size of your rimmed baking sheet and rolling pin (very light dusting). Unfold your puff pastry sheet onto floured parchment. Using a pizza cutter or sharp knife cut pastry sheet into 6 equal squares

Roll each square until it will easily fold onto itself into a triangle shape, careful not to roll out too thin. Place 1 tbsp of jam onto one half of the triangle, repeat until all halves are filled with jam. Working with one pastry at a time, flip the non jam side onto the jam filled half. Working around the triangle, seal the edges by crimping the bottom seam up onto the top seam until fully sealed (sides will puff up and some jam will spill out over the side while baking) repeat until all triangles are formed and sealed. Transfer parchment paper to a large rimmed baking sheet; bake for 10-15 minutes or until pastry is golden brown and puffy. Remove from oven and allow to slightly cool. While turnovers are cooling, combine all drizzle ingredients in a small bowl and whisk until smooth and thick. Drizzle the turnover with the maple miso drizzle6and sprinkle with slivered almonds.

Farina makes 2 servings you will need: 2 1/2 cups almond milk + extra milk if desired 2 tsp Cinnamon 1/2 cup farina toppings Cinnamon Maple syrup Vegan Dark Chocolate 1 tbsp Maple Cinnamon Nut butter assembly: In a medium sauce pot, bring almond milk (or other non dairy milk) and cinnamon to a boil- reduce heat to medium low and slowly whisk in a 1/2 cup of farina. Continue whisking over medium low heat until farina thickens- about 1-2 minutes. Transfer farina to serving bowls- top with additional milk if desired and maple syrup along with your topping of choice.

Thai inspired coconut quinoa soup

One of the best ways to add color to your winter plate is by way of bright red/purple cabbage, orange carrots and dried chilies.

Serves 5-6 people You will need:

For the seasoning paste: 1” piece of ginger peeled & finely grated 1 tsp Turmeric 2 tsp Curry Powder 1 tsp Kosher Salt Dried Chili Pepper to taste (optional) 1 tbsp Olive Oil

For the Soup: 7oz Extra Firm Tofu cut into small cubes ½ tsp olive oil 2 medium Carrots, scrubbed and cut into half circles 1½ cups shredded Red Cabbage 2 cans light coconut Milk (13.5oz) + 1 can of Water ½ cup red or white Quinoa, rinsed well 4 cups Baby Spinach Fresh Lime Juice from 1 lime Garnish with fresh Sweet Basil

Assembly:

To make the seasoning paste: In a small bowl combine all ingredients and mash/stir well with the back of a spoon until well combined. In a Medium Soup Pot heat ½ tsp oil over medium heat– add tofu and seasoning paste stir/cook until spices are fragrant and tofu begins to slightly brown; about 3 minutes. Add Carrots and cook an additional 2 minutes. Add to the soup pot Coconut Milk, water, red cabbage & quinoaincrease heat and bring to a boil. Reduce heat and simmer for 10-12 minutes. Add baby spinach & fresh lime juice to the pot, turn off the heat and allow the spinach to wilt on its own until vibrant in color. Ladle into bowls and top with freshly torn basil.

Like most soups, this one gets better each day. Soup can be refrigerated up to 1 week. Simply reheat on the stove top or in the microwave

Acorn Squash Stuffing makes 6 - 8 servings you will need: 1/2 cup tri color quinoa, rinsed well + 1 cup water 1 medium acorn squash, peeled with seeds discarded 1 large bunch Kale, leaves removed from stems

{ I used Ragged Jack Kale aka Red Russian Kale} 1 dried red chili pepper or 1/2 tsp red chili flakes 1 cup adzuki beans cooked 1/4 cup pepitas 1/4 cup pure maple syrup 1 tsp salt Parsley & pepitas for garnishing assembly:

pre heat oven to 400* using a food processor Bring 1 cup of water to a boil in a medium sauce pan, add rinsed quinoa, cover and simmer for 10 minutes. Turn off the heat and allow quinoa to sit for an additional 5 minutes.. With your food processor fitted with the grater plate, shred the acorn squash. Shred kale through the processor. Transfer contents of the food processor to a large bowl. Return half of the mixture to the processor along with the whole dried red chili, adzuki beans & pepitas, pulse a few times until mixture comes comes together, but not overly processed. Return contents to the large bowl. Mix in cooked quinoa, maple syrup and salt. Transfer stuffing to a small baking dish, bake for 2020-25 minutes. Remove from oven and garnish with parsley and additional pepitas.

Preparing by hand Bring 1 cup of water to a boil in a medium sauce pan, add rinsed quinoa, cover and simmer for 10 minutes. Turn off the heat and allow quinoa to sit for an additional 5 minutes. Shred acorn squash squash by hand into a large bowl. Roughly shop kale and add to the bowl. With a spice grinder or by hand crush the chili pepper, roughly chop the pepitas. Add the adzuki beans, chili pepper, pepitas, salt, salt, maple syrup and cooked quinoa to the mixing bowl. Stir until well well combined. Transfer stuffing to a small baking dish, bake for 20additional onal pepitas. 20-25 minutes. Remove from oven and garnish with parsley and additi Enjoy!

Stuffing can be made 2 days in advance, cover and reheat in a 300* 300* oven for 20 minutes or until warmed through.

Sweet & Sour Tofu Spring Rolls makes 10 Spring Rolls you will need:

for the spring rolls 7oz of extra firm tofu cut into matchsticks (about 20 matchsticks) 2 cups or so micro greens 1 cup shredded Purple cabbage 1 large Carrot peeled into ribbons 10 spring roll papers/ rice paper

for the sweet & sour sauce 10 Apricots halves from a can with a 1/4 cup of the juice saved 1" knob of Ginger - peeled 1/4 cup Apple cider vinegar 2 tbsp honey or maple syrup 1 tsp tomato paste 1/4 cup tamari (soy sauce) assembly: To make the sauce, combine all ingredients in a blender or food processor and blend until smooth. Transfer to a sauce pot and cook over medium heat for approximately 10 minutes until thickened. other her half of the sauce aside for dipping later. In a fry Toss tofu sticks with half the sweet & sour sauce and set the ot pan coated with olive oil of coconut oil, pan fry the tofu until warm and gooey. Prep your veggies and get your rolling station ready. I like to use a rimmed baking sheet filled with hot water to soften my rice paper sheets. I use a standard dinner plate to transfer the spring roll paper onto to fill and roll. Working with one spring roll wrapper at a time, soften in the warm water, transfer transfer to a plate - place a little bunch of micro greens, a few ribbons of carrot & pieces of red cabbage and top with sweet sweet & sour tofu a little under the center of the wrapper - bring each side if the wrapper to the center and fold over the bottom up and over part of the filling and ittle practice but you will get the hang of it! begin to roll up towards the top of the plate. This may take a llittle Transfer rolled spring roll to a serving platehem. plate- they do get a little sticky so I would not recommend stacking tthem. rolled. led. Repeat the outlined process until all spring rolls have been rol Enjoy with the leftover sweet & sour sauce! Spring Rolls can be made up to a day in advance.

Gluten Free

Coconut Chocolate Chip Banana Bread

Makes 1 standard loaf you will need: need: 1 1/2 cups AP gluten free flour blend (I used King Arthur) 1/2 tsp salt 1 tsp baking powder 2 tbsp chia seeds 8oz vegan chocolate - roughly chopped + 4oz & 1 tbsp almond milk for chocolate drizzle drizzle 1/2 cup unsweetened coconut flakes + 2 tbsp for sprinkling on top top 1/2 cup water 2 very ripe bananas - mashed to desired consistency 1/2 cup coconut oil melted 1 cup coconut sugar Vegan butter or coconut oil for greasing the pan assembly:: assembly

Pre heat oven to 350 degrees bake for 40 minutes Grease loaf pan and set aside. In a medium mixing bowl combine flour, salt, baking powder, chia seeds, 8oz vegan chocolate chopped & 1/2 cup unsweetened coconut flakesflakes- mix well. Add remaining ingredients and stir until well approximately ximately 40 minutes or until a combined/mixed. Pour batter into prepared pan and bake for appro skewers comes out with a few moist crumbs when stuck in the middle middle of loaf. removingg from the pan (before removing, run Remove from oven and allow to cool to the touch prior to removin a sharp knife around the perimeter of the pan and banana bread. While the bread is cooling, combine 4oz of vegan chocolate and 1 tbsp almond milkmilk- in 30 second intervals microwave chocolate until melted (it only took my microwave microwave 30sec) alternatively melt in a meltedd chocolate over the bread and double boiler. Once bread has cooled to the touch, drizzle melte sprinkle remaining 2 tbsp coconut over the chocolate drizzle. 15

Finishing Salt

Raspberry Lime Chili Sea Salt makes about a 1/2 cup you will need: 1/3 cup sea salt 1 small dried chili pepper - seeds removed for less heat 12 -15 freeze dried raspberries (can be found at Trader Joe's ) lime zest of 1 lime assembly: Place all items in a mini food processor (or large!) and process until raspberries and chili pepper are small. Store in an airtight container.

Roasted Beet & Carrot Salad ~ Tempeh "Croutons" serves 2 as a meal or 4 as a side you will need: 2 large beets peeled, sliced in half then sliced into half circles circles 8 small carrots or 4 medium, scrubbed & cut into 3" sticks 1 tbsp rosemary infused canola oil/ canola oil + 2 tsp minced rosemary rosemary sprinkle of kosher salt 1/2 cup roasted wasabi Edamame 8 dried nectarines cut into quarters 1/2 cup walnut pieces 8 cups field greens handful flat leaf parsley

for the tempeh croutons 1 package of tempeh - sliced in half lengthwise & cut into small squares 1 tbsp tahini 3 tbsp balsamic 1 tsp rosemary infused canola oil 4 tbsp water

for the vinaigrette 2 parts apple cider vinegar 3 parts olive oil 2 tbsp parsley, torn salt & freshly ground pepper to taste assembly:

pre heat oven to 425* minutes. es. on a rimmed baking sheet, evenly spread beets and carrots & toss with rosemary canola oil. roast in pre heated oven for 25 minut in a medium bowl mix together tahini through water - submerge tempeh squares into the mixture and allow to marinate for at least 10 minutes. on a serving platter or bowl toss greens and parsley - add walnuts, wasabi Edamame & walnuts. marinade.e. cook over medium high heat until tempeh begins to turn golden and in a medium saute pan over medium high heat add tempeh & marinad marinade begins to cook down - adjust heat as necessary to avoid burning remove veggies and allow to cool to the touch - add to the salad and top with the tempeh croutons. to make vinaigrette simply whisk all ingredients together until emulsified - drizzle over the salad just prior to serving. roasted veggies & tempeh can be made a day ahead - assemble salad just prior to serving.

Cranberry Ginger pull - apart Bread makes 1 loaf you will need: 1 cup warm almond milk 2 tbsp pure maple syrup 2 1/4 tsp instant yeast 2 tbsp chia seeds, blended or ground to a powder or 2 tbsp ground flax 1 1/2 cups AP Flour 1 1/2 cups whole wheat flour 1/2 tsp salt

6 tbsp warm water

2 tbsp vegan butter 1 tsp fresh thyme (less if using dried) 1 tbsp coconut sugar 1 1/2 cups fresh Cranberries 1 1/2 tbsp Crystallized Ginger - chopped into small pieces assembly:

before baking preheat oven to 350 In a medium mixing bowl add almond milk, maple syrup, yeast, chia/flax eggs. With a wooden spoon stir in 1 cup of AP flour, 1 1/2 cups whole wheat flour salt. Stir until a dough ball forms and pulls away from the side of the bowl. Turn dough onto a lightly floured surface and begin kneading in the remaining 1/2 cup of AP flour, about an 1/8 a cup at a time. Knead until smooth and elastic- about 7-8 minutes. Return dough ball to an oiled bowl. Cover and allow to rise in a warm area until double in size - about 45 - 60 minutes. Flour your work area and a rolling pin. Turn dough onto the floured surface and roll out into a rectangle about 12" wide and 24" long. Spread butter evenly over the surface of the rectangle. Sprinkle the thyme, coconut sugar, cranberries 1 tbsp of crystallized ginger evenly over the surface of the rectangle. Measuring with the loaf pan you are using, using a pizza cutter cut strips lengthwise as wide as the width of your pan (short side) - about 3 -4 strips. Cut those strips into 4" squares width wise. Layer squares on top of one another and place the stacks on their side into the buttered loaf pan (facing up- refer to photo for a visual). Once all stacks have been placed in the pan, cover and allow to rise for an additional 30-45 minutes or until doubled in size. Sprinkle remaining 1/2 table spoon of crystallized ginger over the top of the loaf. Bake in pre heated oven for 25-30 minutes or until golden brown. Remove from oven- allow to cool on a wire rack for about 5 - 10 minutes. Run a knife around the edges of the pan to loosen the bread. Flip bread onto cutting board or serving plate. Serve warm with additional vegan butter, vegan cheese or straight up.

Garlicky Roasted Carrot Soup makes 4 servings - easily doubled

you will need: 1/2 red onion, roughly chopped 5 medium carrots, roughly chopped 3 garlic cloves, peeled and roughly chopped 1 tbsp canola or coconut oil salt 1/2 tsp turmeric 1/2 tsp curry 1 tsp fresh thyme, woody stems removed 4 cups water assembly:

pre heat oven to 425* Toss onions, carrots and garlic with the oil and evenly spread on a large rimmed sheet pan. Roast in the oven for 20-25 minutes or until tender and caramelized. Remove from the oven and add roasted veggies to a medium soup pot - add spices, salt (to taste), thyme & water. Bring soup to a boil and simmer for 5 minutes. Remove from heat and blend with an immersion blender or in batches in your blender with the top vented. Ladle into bowl and season with salt and pepper to taste and additional thyme if desired. 27

Pumpkin Farro Field Roast Stew Serves 4-6 you will need: 1 tsp olive or coconut oil 2 mild hot green peppers roughly chopped, such as Anaheim Chile 2 cloves of garlic, minced 2 small shallots, sliced 2 cups sliced baby bella or wild mushrooms 1 link of field roast sausage sliced into rounds or 1 cup seitan or marinated tempeh 1 large bunch of kale, stems removed and leaves roughly chopped 1/2 cup farro or other favorite grain or seed (dry measure) 8 cups of water, divided 1 tbsp nutritional yeast 2 tbsp balsamic vinegar 1 (15oz) can Pumpkin Puree about 2 cups 1 cup adzuki beans (cooked) salt pepper to taste Garnish with fresh parsley, spicy roasted pumpkin seeds or pepitas assembly: In a large skillet or soup pot heat oil over medium high heat. Add peppers through field roast sausage, saute until mushrooms are golden brown.. Add your grain of choice balsamic to the pan - cook for about 1 minute until balsamic reduces. Add 3 cups of water nutritional yeast to the pan bring to a boil, place the chopped kale on top of the soup and reduce heat to low, cover and allow to simmer for 20 minutes. Add pumpkin puree along with the last 5 cups of water adzuki beans - allow to simmer for an additional 25 minutes (less time may be needed depending on your grain of choice). Season with salt

pepper

garnish with parsley and pepitas or spicy roasted30 pumpkin seeds.

Multi Seeded Baguettes makes 2 small baguettes you will need: 1 packet of dry instant yeast ( 2 1/2 tsp) 1 1/4 cups) warm water 2 tbsp pure maple syrup 2 1/2 -3-1/2 cups spelt or bread flour 1 tsp kosher salt 3 tbsp mixed seeds , divided assembly: In a medium bowl combine yeast, water and maple syrup (in that order). order). Allow to sit for 5 minutes or until foamy & frothy. Add 1 1/2 -2 cups of flour, salt & 2 tbsp of seeds, stir until dough begins to form and pull away from the sides of the bowl. bowl.

Turn dough onto a lightly floured surface, knead as much of the remaining flour into the dough as you can; 77-8 minutes. Place dough into a lightly oiled bowl, cover and allow allow to rise hour. ur. in a warm area free from drafts until double in size; about 1 ho dough gh into 2 equal pieces and Gently turn dough onto a lightly floured surface. Divide the dou form each piece into a baguette shape (oblong, thicker in the center center with the ends tapered) & gently roll each shaped baguette through the additional 1 tbsp of seeds. seeds. Place shape baguettes onto a parchment lined pan or bakers couche; cover & allow allow to rise an additional 30 minutes. Preheat Oven to 400* along with your stone (if using). baguette. uette. Gently transfer the Uncover, using a sharp knife, quickly score the tops of each bag baguettes onto the pre heated stone or baking sheet. Bake for 1010-12 minutes or until bottoms are golden brown or when tapped on the the bottom the bread sounds hollow. 33 prior or to cutting. Remove from oven, allow to rest/cool for at least 10 minutes pri

Swiss Chard & White Bean Grilled Sammie makes 1 sandwich, easily doubled you will need: 2 slices of your favorite bread baby rainbow Swiss chard 1-2 radishes thinly sliced tomato slices 2 tbsp white bean spread (found here!) vegan butter salt & pepper assembly: Spread 1 tbsp of the white bean spread on each slice of bread. Layer one slice with Swiss chard & tomatoes, the other slice with radishes seasoned well with salt & pepper. Sandwich the 2 pieces together. Spread one side with vegan butter. Place sandwich buttered side down in a pre heated pan over medium heat, spread the other side with vegan butter. Cook until golden brown and flip, cook the other side the same. Remove from the pan, slice in half &

Shallot Balsamic Tomato Soup makes 2 servings you will need: 1 medium shallot, chopped 2 cloves of garlic, minced Drizzle of Olive Oil 3 cups chopped tomato (I used Pomi) 2 tbsp good balsamic vinegar 1 tbsp raw local honey or agave 1 cup of non dairy milk Salt & Pepper to taste assembly: In a medium soup pot/sauce pan over medium heat drizzle olive oil into the pan. Add shallot & garlic, saute until aromatic & slightly translucent. Add tomatoes and bring to a simmer, add in balsamic & honey/agave. Cover and simmer for 10 minutes. Temper the milk by transferring a small amount of hot soup to a bowl,, slowly add the milk to the small bowl of hot soup. Add the tempered milk/soup mix to the larger pot and stir. Season with salt & pepper.

Breakfast Sandwich makes 1 sandwich - easily multiplied you will need: (1) Vegan English Muffin - toasted 2 slices of extra firm Tofu - 1/2" thick 1/8 Himalayan Sulfur Salt per slice 1/8 tsp Turmeric per slice 1/4 tsp Nutritional Yeast per slice 2 small slices daiya cheese 1 slice of Vegan Canadian Bacon (such as Yves) 1 slice tomato small handful of pea shoots or other green dab of vegan butter assembly: slice your tofu 1/2" thick - sprinkle turmeric, salt & nutritional yeast on one side of each half pre heat a medium frying pan over medium high heat- add butter. Once butter has melted place tofu in pan- seasoned side down. Sprinkle the remaining seasoning over the unseasoned halves of the tofu. Cook tofu for 3-5 minutes - or until one side is golden brown. flip and reduce heat to medium/low - top one half of tofu with daiya. Once golden brown, place the other half of tofu on top of the slice that is topped with daiya. Place the Canadian Bacon on top of the tofu/daiya stack. Turn off heat and allow the daiya to melt and Canadian bacon to heat through - you can cover frying pan if you so choose. Once daiya has melted, place tofu egg stack on one half of a toasted English muffin. Top with a slice of tomato*, greens & other half of the English muffin. *You can also place the tomato at the bottom then top with the tofu egg.

Spinach Pistachio Pesto

Roasted Red Pepper Pili Pesto

i love a good pesto. pesto is so versatile; slather it on pizza, add it to a wrap or toss it with some pasta and veggies- you really can't go wrong however you serve it up ! not only does pesto have a ton of heart healthy qualities, it is super easy to make. roasted red pepper & kale pili pesto

spinach pistachio pesto

makes 3 cups

makes about 1 1/4 cups of pesto

you will need: 2 cups jarred roasted red peppers with the juice & oil 1 bunch of kale 1/2 cup pili nuts 2 tsp salt optional: 1 package tofu noodles fettuccine style sprouts for topping assembly: place all ingredients in a food processor and process until desired consistency is reached if using a small processor, create pesto in 3 smaller batches if making the pasta lunch: prepare tofu noodles according to package directions or boil regular noodles drain & toss pasta/noodles with 1/2 to 1 cup of prepared pesto top with 1/3 cup of sprouts use remaining pesto within 2-3 days or a week if a thin layer of olive oil is added to the top of the prepared pesto or freeze to use at a later date

you will need: 2 small cloves of garlic, peeled 1/3 cup salted, shelled pistachios 2 large handfuls of baby spinach juice of 1/2 a lemon 1/4 cup of extra virgin olive oil

assembly: in a food processor fitted with an s blade add all ingredients except olive oil - begin to process and slowly add the olive oil to the processor while running. process until smooth and creamy.

store in the fridge for up to 2 weeks.

Blueberry Cinnamon Sourdough Waffles makes 6 waffles

you will need: 1 cup sourdough starter - room temp 1/2 cup whole wheat pastry flour 1/2 cup all purpose flour 1 tbsp cinnamon 2 tsp pure vanilla extract 1 cup Almond milk or other non dairy milk 1 cup blueberries coconut oil spray or vegan butter for greasing the waffle iron maple syrup, berries or coconut whipped cream for serving assembly: Turn on waffle iron to pre heat. Place sourdough starter through almond milk in a medium mixing bowl- stir until well mixed. Fold in blueberries. Spray pre heated iron waffle and pour just under 1/2 cup into each waffle square (my maker has 2 side x side) close cover and cook according to your waffle maker. Remove cooked waffles from iron and place on a wire rack to cool before freezing or serve immediately. Waffles can be held in the oven at 170* until your batch is complete. Serve with maple syrup, fresh berries or coconut whipped cream.

PB & Chocolate Pudding Parfaits makes 3 parfaits you will need for the peanut butter whipped cream 1 can full fat organic coconut milk, chilled overnight 2 tbsp vegan powdered sugar (optional) 1 tsp pure vanilla extract 1 tbsp peanut butter for the chocolate pudding 2 ripe organic avocados 2/3 cup Grade B Pure NH Maple Syrup 1/2 cup almond milk/hemp/flax (any non dairy milk) 1/2 cup raw cacao crunchy cookies crushed for garnish assembly: The night before, place cans of coconut milk in the fridge the beaters and mixing bowl in the freezer that you will use for the coconut whipped cream. Mimi Creme or Soyatoo can be used , just mix with peanut butter To make the Avocado Chocolate Pudding Ina food processor add all ingredients and process until very smooth and creamy - about 3 minutes. Scrape sides down about half way through if needed. To make the Coconut Whipped Cream Very carefully, remove the can of coconut milk from the fridge and open. You will notice that all the solid cream has risen to the top and the "coconut milk" has fallen to the bottom. With a spoon, very carefully scoop out the cream, careful not to take on any coconut "milk" when scooping out the cream. Place the cream in the mixing bowl that was in the freezer and whip on high with a stand or hand mixer with the attachment (whisk beaters) from the freezer. The cream will magically transform into whipped coconut cream in about 2-4 minutes (scrape down sides if needed). Once you have reached the consistency of whipped cream, turn off the mixer and add in the powdered sugar (if using), the vanilla extract peanut butter. Whip an additional minute. Starting with a pudding layer alternating with peanut butter whipped cream - layer in a small juice glass (2 layers of each) top with crushed cookies or chopped peanuts. 45

Charred Rainbow Beet Pistachio Salad serves 2 as an appetizer

easily doubled

you will need: 2 small bunches rainbow beets, trimmed washed- larger beets cut in half

(about 8 small-medium beets) Canola oil for beets

basil lemon olive oil 2 cups loosely packed basil- I used purple scant 1/4 cup olive oil 1/2 juice of lemon pinch of kosher salt 1 tbsp chopped Pistachios 1 cup of Micro Greens Citrus Herb Salt - optional

regular basil

assembly: scrub trim beets, toss with about 1 - 2 teaspoons of canola oil until lightly coated. Place beets on a rimmed baking sheet, cover with foil and roast on the grill for about 30-45 minutes until beets are a little charred and soft (grill thermostat should be between 350-400 , if

roasting in the oven roast at 350 ) Remove beets from grill, keep cover and allow to cool until beets can easily be handled. Peel skin off the beets discard the skins. Quarter or half the roasted beets, set aside. To make the basil olive oil, place all ingredients in a blender and blend until well combine. 47plate, On two small plates, drizzle a bit of the basil olive oil on the bottom of each plate. Place a small amount of micro greens on each arrange half of the beets on each plate, sprinkle with citrus herb salt pistachios, top each plate with the remaining micro greens. Serve immediately or store in the fridge until ready to serve.

Can be made and plated up to 1 day ahead.

PB Banana Chocolate Chip Granola you will need: 1/2 cup peanut butter 1/4 cup maple syrup 2 tbsp coconut oil 2 cups rolled oats 1/4 cup dried banana 1/4 cup sunflower seeds or peanuts 1/4 cup quinoa 1/4 cup vegan dark chocolate chips assembly:

pre heat oven to 200* In a small sauce pan over medium heat combine peanut butter, maple syrup & coconut oil heat until peanut butter & coconut oil has melted. Combine oats through quinoa in a medium mixing bowl, toss to combine. Pour Peanut butter mixture over the dry ingredients and stir until all dry ingredients are well coated with peanut butter mixture. Line a rimmed baking sheet with parchment paper. Spread granola mixture evenly onto the baking pan. Bake for 35 minutes, stopping to stir the granola at the 20 minute mark. Remove granola from oven, while the granola is hot from the oven press the granola firmly down into the pan with the back of a spatula. Sprinkle the dark chocolate chips over the warm granola - allow to fully cool on the baking sheet. When the chocolate chips are still warm I like to stir up the granola which forms chocolate chunks of granola - allow the chocolate to firm up prior to storing in an air tight container - I like to use a mason jar but any container will work. Granola stores well for up to 2 weeks (maybe longer but a batch only lasts us about 49 a

week!)

Pumpkin Black Bean Soup serves 4

you will need: 1 can (15oz) black beans - drained & rinsed 1 1/4 cups pure pumpkin (not pumpkin pie filling)

olive oil 1 small hot pepper, seeds removed for less heat - roughly chopped 2 medium sweet bell peppers, seeded & roughly chopped 1 small onion - diced 2 garlic cloves - minced 2 tbsp cumin *

*(note: we prefer 2 tbsp of cumin, others who have made this prefer prefer 1 tsp - season to suite your own taste) salt to taste 1 1/2 cans water 2 tbsp raw honey or agave oregano for garnishing pepitas & tortilla chips for serving assembly: in a medium soup pot drizzled with olive oil saute peppers (hot & sweet) & onions over medium heat until fragrant, add garlic and saute for an additional 8 - 10 minutes. add cumin & salt & stir - add black beans, pumpkin & water. bring to a boil, reduce heat and simmer for 20 minutes. blendd until smooth - or blend in stir in honey, remove from heat. with an immersion blender, blen batches in a stand blender with the top vented. garnish with pepitas & oregano or crushed tortilla chips.

Chocolate chip oatmeal Cookies

chipp cookies. There are few things in life that I love more than chocolate chi These are by far my favorite, the added oats give a boost of fiber fiber and the dark chocolate sea salt almond chocolate is a game changer â&#x20AC;&#x201C; these are a must make on a Sunday afternoon! Makes 16 cookies You will need: Â˝ half cup vegan buttery stick such as earth balance Half cup packed brown sugar Quarter cup white sugar 1 tsp pure vanilla extract Vegan egg substitute equivalent to 1 egg 1 cup white AP flour Half cup instant oats Half tsp baking powered & half tsp baking soda Half tsp salt 1 cup roughly chopped dark chocolate or vegan chocolate chips Assembly: Pre heat oven to 325 degrees Cream together butter and both sugars until light & fluffy. Add in vanilla & vegan egg & mix well, scrapping down sides if needed.. Add remaining ingredients minus the chopped chocolate and mix until flours are integrated into the sugar mix. Slowly stir or fold in the chocolate chips/chunks.. On a parchment lined baking sheet, place dough a tablespoon at a time on the sheet about an inch apartapart- 2 baking sheets may be needed. Bake in pre heated oven for 1313-16 minutes until edges are golden and least st 5 minutes prior to serving. 53 crispy. Remove from oven and allow to cool on the pan for at lea

A day in the life From left to right: (1) Everything bagel breakfast sandwich (2+3) Baked Yeasted donuts with chocolate Glaze & cinnamon sugar (4) Morning Smoothie (5) Lazy Sundays with an orange kitty (6) tofu breakfast scramble with Tuscan kale, salsa, seeded toast & fresh fruit

Thanks for reading!