Recipes

Ingredients

• 5-6 ears of corn

• Chipotle pepper (canned, sometimes called Chiles in Adobo) 

• Salt & Pepper

• Lemon or Lime

• Garlic powder

• Kewpie mayo (for topping!) 

•  Nutritional yeast (to taste!)

Instructions

1. Preheat oil.

2. While oil is heating, cut corn off the cob and throw it into the pan.

3. While it’s cooking, throw in the citrus and your favorite spices (we added salt/pepper/Ajika/garlic powder/a dash of cinnamon—Woodlander likes to sneak that in!)

4. Add in 1 chipotle pepper from the can (or a spoonful of the sauce it comes in). 

5. Cover and let sit for 15-20 mins (if you like it crunchy, closer to 15 mins). 

6. Serve and add kewpie mayo & a heavy sprinkling of nutritional yeast for the finishing touch! I like two spoonfuls of mayo, Woodlanders slathers it on. The sweet and spicy corn flavor can absorb lots of nutritional yeast so if you enjoy that it can provide tons of nutrients.

Ingredients

• 1 tube of polenta (I get mine from Trader Joes) 

• Shredded cabbage (enough to cover the bottom of the cast iron, but it really shrinks down, so feel free to put in more than you think you should!)

• 1 can black beans

• 2 cloves garlic (I use the frozen Trader Joes kind that’s pre-portioned)

• Salt/pepper & seasoning of choice (I used Ajika, a South African blend of smoky spices from Trader Joes)

• A few leaves of romaine, shredded 

• A heavy sprinkling of nutritional yeast 

Instructions

1. Cut polenta in cubes and add to heated oil in the cast iron.

2. Let the polenta get crispy, then add in the cabbage.

3. Add spices (including nutritional yeast) and stir.

4. When the cabbage is wilted and the polenta is browned, add in the black beans and cook for another 5 minutes.

5. Add in the romaine and let it wilt.

6. Serve! (I even put some dairy free cheese on mine!)

Ingredients

• 1 small/medium eggplant 

• 1 yellow straightneck squash 

• 1 large heirloom tomato 

• 2 cans coconut milk (we used 1 can TJ  coconut cream + 1 can TJ full fat coconut milk) 

• 3 spoonfuls curry paste (to taste)

• Olive oil or avocado oil 

• Lime juice (to taste) 

Instructions

1. Heat plenty of oil in a pan until it’s warm but not burning.

2. While oil is heating, cube the eggplant & squash into bite sized pieces.

3. Add eggplant & squash to hot oil making sure to keep an eye on it and add more oil as necessary (eggplant soaks up a lot of oil).

4. Saute eggplant & squash for about 15 minutes, until lightly browned.

5. While you wait, mix curry paste & coconut milk in a medium sized bowl using a wooden spoon.

6. Pour coconut milk mixture over eggplant & squash. 

7. Slice heirloom tomato into thin slices and add to the curry.

8. Let curry simmer over medium heat for at least one hour, stirring occasionally.

9. Serve over rice and squeeze fresh lime on top! Add toppings of choice! (we suggest avocado, nutritional yeast, kimchi & sunflower seeds--nutrition power house!)

Ingredients

• 24 oz bag of pasta (we used rice noodle “shells”) 

Cheese Sauce

• 1 kabocha squash

• 6 tbsp nutritional yeast

• 1 cup oat milk

• 1 tbsp dijon mustard

• 1 tsp paprika

• 1 tsp sea salt

• black pepper to taste

• 1/2 lemon, juice 

• 1 tsp garlic powder 

• 1/2 tsp onion powder 

Breading

• 1/2 cup sunflower kernels 

• 1/2 cup ground potato chips (we used a mortar and pestle) 

• 1 tbsp nutritional yeast

• 1 tbsp olive oil

• 1/2 tsp sea salt

Instructions

1. Preheat oven to 400 degrees. Chop your squash in half. Scoop out the seeds from the middle.

2. Line a baking tray with parchment paper and cook your squash halves face down for about 35-45 minutes or until tender. The time varies depending on the size of your squash so make sure to test the tenderness with a fork (ours was quite large so it took closer to 45 minutes).

3. Once the squash has cooled (we put ours in the fridge to speed it up) scoop out the flesh and add to a food processor or blender along with the nutritional yeast, oat milk, dijon mustard, paprika, lemon juice, garlic powder, onion powder, salt, and pepper. Start with 1 cup of plant-based milk, blend, and add more if needed.

4. While you’re doing this, put the water on for the pasta and grease a casserole dish with oil, and turn oven heat up to 475 degrees. 

5. Cook your pasta, drain, then return to it’s pot. 

6. Mix the cheese sauce with the pasta. There should be more cheese than pasta.  Pour your cheesy pasta into the casserole dish and spread evenly.

7. Prepare your breading by crushing sunflower kernels and potato chips in the mortar and pestle with the olive oil, nutritional yeast, and salt.  Sprinkle on top of your pasta.

8. Place your casserole dish in the oven and cook until the breading starts to brown (about 15 minutes).

Adapted from recipe by The Plant Collective :) 

Ingredients

• 1/2 cup vegan butter, softened to room temperature (I used Earth Balance, but I didn’t actually have a full ½ cup left, so I added in a bit of avocado oil to make up the difference) 

• ⅔ cup coconut sugar (I actually used a little bit less since I don’t like my baked goods super sweet) 

• 2 teaspoons pure vanilla extract

• 1/4 cup non-dairy milk (I used oat milk) 

• 1 3/4 cups gluten free flour mix (I used King Arthur 1:1)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2/3 cup vegan chocolate chips 

Instructions

1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

2. Using a handheld mixer, beat together the softened butter and coconut sugar.

3. Add vanilla and oat milk and mix to combine, scraping sides as needed.

4. Add flour with the mixer stopped, then sprinkle baking soda and salt on top of the flour.

5. On low speed, mix until just combined. 

6. Mix in chocolate chips with a wooden spoon.

7. Scoop about 1-2 tablespoons of dough and roll into balls. Place on prepared pans about 2 inches apart.

8. Bake for 10-12 minutes, until barely golden brown on the edges. Mine took about 12 minutes. They will appear soft initially but will firm up as they cool.

9. Sprinkle cookies with sea salt if you’re feelin’ fancy!

Adapted from recipe by Nora Cooks :) 

Ingredients

• 1 cup peanut butter

• 1/2 cup coconut sugar (I can’t use cane sugar but feel free to use cane sugar)

• 1 egg

Instructions

1. Mix peanut butter, sugar and egg together in a bowl.

2. Roll dough into balls and place on a cookie sheet evenly spaced.

3. Use a fork to make a lattice indentation (& add chocolate chips or desired toppings).

4. Bake for 10-12 mins at 350.

Recipe inspiration: Dylan Hollis 

Ingredients

• Bag of purple potatoes (or any kind of potatoes), washed and cut into cubes (I cut up enough to fill about ¾ of a standard sized pot) 

• Earth Balance to taste (I used at least 2 heaping tablespoons)

• Approximately 2 cups of warmed oat milk--you can add more to get to desired moisture/creaminess (you could also use almond milk)

• Freshly ground pepper 

• Sea salt

• Garlic powder

Instructions

1. Put the potatoes in a pot and cover with water. Cover the pot and bring to a boil. 

2. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 20 minutes (I checked for doneness around 15 minutes). Drain the potatoes and return to the pot.

3. Lightly mash the potatoes. Add the Earth Balance and slightly heated oat milk and mash until incorporated. Season with salt, pepper and garlic powder to taste. Add more Earth Balance and oat milk if necessary to achieve desired consistency. 

4. Serve!

Adapted from recipe by Food & Wine :)