Fruit and Nut Bowl

Super Quick Curry Kale & Potatoes

• Cut up small potatoes and cook: boil or bake. Optional: add any spices/oil. You can use leftover potatoes or stockpile potatoes for the week -- this makes the recipe Super Quick!
• Curry spice pack does not need to match exactly as shown! You can find something similar at your local Indian Grocery store.
• Combine in pot:
• 1 tbsp curry spice for each 1/2 cup of water (double check against spice packet instructions, may vary)
• cooked potatoes and raw kale, any amount desired
• Boil until heated.
• Amounts are easily customized. Add more water/spice if more of a soup consistency is desired.
• Contents are easily customized. Use any veg!

Fake Chick'n, Rice & Potato Soup

Quick Pesto Cauliflower Stirfry

• Fry with small bit of oil: frozen riced cauliflower, chopped onion, sweet corn, and brocolli bits.
• Once thawed add vegan pesto to the pan, cook for 5 more mins.

Sprout & Veg Stirfry

Quinoa Vegetable Stew

MEGAVEG Stirfry

Vegan Paleo-ish Tacos

Jennie's Awesome Pesto Mush

• Use fresh vegan pesto from your local health food store.
• Mix pesto, amount to taste, together with:
• leftover or pre-cooked spiced/baked potato chunks
• a package of miracle rice (or miracle noodles) rinsed
• a few handfuls of de-stemmed kale pieces
• Microwave for a few minutes until heated.

Sesame Delight

• Saute frozen brussel sprouts, carrot, any veg, and sesame seeds too until browned.
• Add riced cauliflower too.
• Add spices: ginger, paprika.
• While above is cooking, mix the tahini miso sauce in a food processor. Below is the rough ratio which you can multiply as needed based on quantity.
• 1 tbsp miso (any kind)
• 1 tbsp tahini
• generous amounts of garlic and onion powders, whatever seems right!
• 1/4 cup unsweetened milk (almond, coconut, any)
• 1/2 cup water
• Add the sauce and a little kale into the pan, then let everything warm for a few more minutes.

Jennie's Alfredo-y Dressing

• Put the following items into the blender:
• 3 tbsp Prince Tahini Paste
• 1.5in cube of Daiya Gouda block cheese
• 1 handful of Follow Your Heart Mozarella Shreds
• 1 cup creamy oat milk
• 1/2 cup water
• 3 tbsp white miso
• The above dressing is the base. Depending on your desired dish add extra flavor such as: pepper, paprika, garlic powder, olives, and/or nutritional yeast
• Great on a sauteed chick'n kale salad.

Jennie's Stuff-in-a-bowl Cheeze Sauce

Less Boring Salad

Tempeh Salad for lettuce wrap

• 1 block raw tempeh, any type
• 1 regular sized carrot
• 1 small red onion
• small blob vegan cheese (optional)

Jennie's Awesome Miso Garlic Soup

• 2 cups of water
• 2 tbsp white miso paste
• 1 tbsp garlic powder
• 2 tsp veg. broth base (optional)

Baked & "Breaded" Tofu

• Press a block of tofu for about 15mins. You can do this by stacking a plate and some cans on top of the fresh block of tofu.
• Cut the block into slices.
• Soak each slice for a few seconds into a pool of soy sauce.
• "Bread" each slice using a mix of nutritional yeast, garlic powder, curry powder, and tumeric. (sorry, I didn't measure! use your judgement)
• Lay each piece flat and bake at 400-deg for 20-25 mins.

Lentil Cilantro Tahini Spread ("Lentil Hummus")

• Put into food processor or blender:
• 2 cups sprouted lentils, or 2 cups cooked brown lentils (probably any color is good!)
• 1 cup tahini (highly recommend ethiopian or israeli)
• juice from 1 small lemon
• 3-4 garlic cloves
• 2 tbsp onion powder
• pinch of salt
• one handful chopped cilantro
• tiny bit of water, add as needed, JUST enough to blend well

Veggie and/or Fruit Muffins
(good recipe for the shredded veg/fruit that is left over from juicing)

• Preheat oven to 350 deg.
• Mix dry ingredientns in large bowl:
• 1.5 cup oats
• 1.5 cups flour
• 1/2 cup sugar
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• Mix liquids in small bowl:
• 2 tsp vanilla
• 2 tsp egg replacer powder
• 1/3 cup water or milk of choice (soy, coconut, cashew, hemp, whatevs)
• 1/3 cup oil of choice (I like coconut)
• Pour liquid mixture in with dry ingredients. Then add 2 cups grated/shredded veg and/or fruit. Here are some ideas:
• 1 cup apple, 1 cup zucchini
• OR
• 1 cup zucchini, 1 cup carrot
• OR
• 1 cup carrot, 1 cup beet
• OR any other combo

Quick Chick Pea Salad

• Mix in large bowl:
• 2 cans well-rinsed chick peas
• 8-10 baby carrots shredded in blender or chopped
• 1/2 red onion chopped
• 2-3 small salad tomatoes chopped
• 3 celery sticks chopped
• enough chopped kale and/or basil to look nice (eyeball it)
• enough sliced olive pieces to look nice
• Pick your spices to taste: paprika, onion powder, mustard powder, salt, pepper, and/or nutritional yeast
• I prefer to refrigerate without adding any sauces, then add sauces on serving (stays good longer). For sauces, pick your preference(s) to taste: vegan mayo, dijon mustard, and/or tahini. My favorite sauce is the Peanut Tahini Sauce seen below (scroll down to soba noodle recipe, same sauce is great here too!)

Quick Soba Noodles

Mac and Cheeze (Pic shows cauliflower & potato version)

Stuffed Zucchini

• Slice in half 3 large size zucchinis and bake them with a small amount of water in the pan at 375deg for 5 minutes to soften.
• Make chili recipe above.
• For a more paleo-friendly version of the chili replace tvp with veg such as riced broccoli.
• Scrape out the insides of the softened zucchinis. You can add this to the chili or use it for juicing.
• Fill zucchinis with chili mix.
• Top with breadcrumbrs or garlic-cashew-nutritional-yeast powder (I made this with a food processor. I didn't measure.).
• Bake at 375 deg for 35-40 mins.

Deviled "Eggs" ... that are really potatoes

• Preheat oven to 350 deg.
• Peel and half 6 new potatoes. New potatoes are also called Klamath Potatoes -- they should be sort of egg shaped.
• Grease a cookie sheet.
• Coat all sides of each potato with olive oil. Place potatoes face down on the cookie sheet.
• Bake for about 45 minutes, or until soft (but not too mushy).
• While the potatoes are roasting, mix together:
  • 4 tablespoons vegan mayonnaise
  • 1 teaspoon yellow mustard
  • 1 to 2 tablespoons finely chopped onion
  • dash hot sauce
  • dash garlic powder
  • salt and pepper to taste
  • dash turmeric, optional, for yellow color
• When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and hollow it out with a spoon. You want to be left with a little cup-shaped potato.
• Add the scooped-out potato mash to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture -- pipe it on with a cake decorating bag or just blop it in there.
• Dust each potato with paprika.

Avocado Garbonzo Salad for lettuce wrap

• 1/2 block of firm tofu, cubed
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp oregano or other green spice
• few dashes of black pepper