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1 tablespoon extra virgin olive oil
2-3 cloves garlic, minced
2 teaspoons minced fresh ginger
1 small yellow onion, diced
1 large carrot, diced
1 small red bell pepper, diced
5-6 cups chopped kale
1½ cups cooked chickpeas
1 cup quinoa, rinsed if you don’t have the no-rinse variety
2 cups vegetable broth (recommend No-Chicken broth)
¼ cup lemon juice
Zest of one large lemon
1 teaspoon reduced-sodium tamari (use gluten-free if you prefer)
Freshly ground black pepper to taste

Heat the olive oil over medium heat in a large dutch oven. Add onion and carrots, and cook for 5 minutes, stirring. Add the garlic, ginger and red pepper and sauté 3 minutes. Add the greens and cook another 4 or 5 minutes. Stir in the chickpeas, quinoa, broth, lemon juice, lemon zest, tamari and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.

Serves 4

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1 whole wheat baguette, sliced
1½ cups cooked cannellini beans (drained and rinsed if canned*)
1 cup cherry or grape tomatoes, quartered
Salt, to taste
Pinch of freshly ground black pepper
2 tablespoons extra virgin olive oil (or more as needed), divided
2 tablespoons finely chopped flat-leaf parsley
3-4 cloves garlic, finely minced
Grated zest of 1 large lemon
Coarse salt

Heat the oven to 400 degrees. Place the baguette slices on a baking sheet and brush very lightly with olive oil. Bake for 10 minutes or until slightly crunchy.

Combine the beans, cherry tomatoes and 1 tablespoon olive oil. Salt lightly, to taste and add black pepper. In a small bowl, combine the parsley, garlic and lemon zest.

Top the bread slices with the bean mixture, then sprinkle on the gremolata. Drizzle with olive oil and a little coarse salt.

* If using canned beans, I recommend Eden brand, as their cans do not contain BPA.

Serves 6

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2-3 tablespoons extra virgin olive oil
3 tablespoons minced fresh garlic
1 small carrot, grated
1 small yellow onion, finely chopped (optional)
¼ teaspoon crushed red pepper flakes
6-ounce jar Bionaturae tomato paste (or 3 tablespoons canned tomato paste)
1 cup Pomi strained tomatoes (or canned tomato sauce)
2 26-ounce packages Pomi chopped tomatoes (or 2 28-ounce cans whole San Marzano tomatoes crushed thoroughly by hand)
1 teaspoon dried oregano leaves
1/2 teaspoon dried thyme
1 bay leaf
½ teaspoon salt
¼ teaspoon freshly-ground black pepper
¼ cup chopped fresh basil

Heat the olive oil over low heat in a large Dutch oven. Add the garlic, carrot, onion (if using) and crushed red pepper. Cook, stirring, for 10 minutes (the garlic should not brown.)

Add the tomato paste, raise the heat to medium and cook for 2-3 minutes. Add the tomatoes, oregano, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Add fresh basil. Taste and add salt if necessary. Remove bay leaf and serve.

Serves 6

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12 ounces 70-72% dark chocolate (check to make sure the dark chocolate is vegan; most is)
½ cup sliced almonds, lightly toasted
1/3 cup dried blueberries (wild blueberries if you can find them)
Grated zest of 1 organic orange

Line a baking sheet with parchment paper.

Place two thirds of the chocolate in a glass bowl. Microwave in 30-second spurts until the chocolate is just about melted. Add the remaining chocolate and repeat until the last pieces are nearly melted. Stir with a silicone spatula to finish the melting process. (If you don’t have a microwave, you can melt the chocolate in the top of a double boiler.)

Pour the chocolate onto the parchment paper, and spread with the spatula to create a rectangle of about 12 x 8 inches. Sprinkle on the toppings. Refrigerate until hard, then break into pieces and store in an airtight container.

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1½ cups quinoa
3 tablespoons extra virgin olive oil, divided
1 medium head cauliflower, broken into small florets
1 cup chopped carrots
¾ cup diced red onions
1 head garlic, roasted, cloves squeezed out
1 large egg
2 tablespoons cornmeal, preferably coarse-ground
1 teaspoon salt
black pepper, to taste
½ cup chopped parsley
Zest of one lemon

Place the quinoa in a saucepan with 2 ¼ cups cold water. Bring to a boil, reduce heat and simmer for 12-13 minutes.

Heat the 1 tablespoon olive oil over medium hat in a large skillet. Add the cauliflower, carrots and onions, and ¼ cup water. Cover and cook for 10 minutes, until vegetables are tender. Uncover and cook, stirring, for five minutes.

In a food processor, puree the cauliflower, carrots, roasted garlic, egg, cornmeal, salt and pepper until mostly smooth. Mix with the cooked quinoa, parsley and lemon zest. Form into patties and place on a plate in the refrigerator for one hour or up to 12 hours.

Heat one tablespoon of oil over medium-high in a large skillet. Fry the patties for several minutes on each side, until golden. Add more oil to the skillet as needed for additional batches.
Serves 6-8

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2 tablespoons extra virgin olive oil
4 cloves garlic, roughly chopped
2 serrano peppers, diced
2 carrots, chopped  (about 1½ cups)
2 stalks celery (about 1 cup)
2 medium onions chopped
1 poblano pepper, roasted, peeled and diced
1/2 teaspoon ground cumin
pinch ground coriander
1 teaspoon chili powder, preferably ancho
1/2 teaspoon chipotle powder or ¼ teaspoon smoked paprika
1 medium butternut squash, peeled and cubed (about 7-8 cups)
8 cups vegetable stock
Salt and freshly ground black pepper

For the cashew cream topping:
1 cup raw cashews, soaked overnight or for at least a few hours
3 tablespoons freshly squeezed lemon juice
½ cup water
Pinch salt

Drain the cashews and place them in a food processor with lemon juice, water and salt. Process until very smooth (this will take about 5 minutes with a regular food processor). Season with salt to taste.

Heat the olive oil over medium heat in a heavy pot. Saute the garlic, serranos, carrots, celery and onions for 4 minutes. Add the roasted poblanos and spices and cook, stirring, for 2 minutes.
Add the butternut squash and stock. Bring to a boil. Partially cover, reduce heat and simmer until the squash is quite tender, about 30-40 minutes. Let cool for 20 minutes then puree in a food processor or blender until very smooth (a blender will give you a smoother result). Season with salt and black pepper to taste.

Serve with a dollop of cashew cream.

Serves 6