“Ifyou’renotalreadyfamiliarwithEmily’sgeniuskitchentalent,you’dbetter grab copies of all her books. Her recipes are delicious and herphotographyisstunning!”

—HEATHERPACE,authorofSweetlyRaw

“Emily’sfoodisbeautifulandvibrantandreallyshowcasesherloveforreal,wholesomeingredients.Herbookisamustforanyonewantingtocreatemouthwatering,nourishingmealsinthekitchen.”

—CHRISANCA,creatoroftalesofakitchen.com

“Emily concocts themost stunning, healthy andheartfelt food around.WitheveryflipofthepageI’mmoreandmoreinspired.”

—SOPHIEMACKENZIE,creatorofwholeheartedeats.com

“The very first book I bought after becoming a vegan was Emily’s.Thanks to her, my very first attempt at a raw vegan dessert was aresounding success. Her fun, creative and wholesome cooking isdeliciousandinspirational.”

—MAYASOZER,creatorofdreamyleaf.com

“Emily’s cookbooks are a beautiful extension of the creativity andvibrantrawfoodmasterpiecesonherblog.Nowthatshe’saddedcookedfood toher repertoire, she’sprettymuchunstoppable. I’m sohappy tohavethisbeautifullyphotographedcookbookonmyshelf!”

—AMBERST.PETER,creatoroffettlevegan.com

“Youknow that ifoneofEmily’s recipes tastesevenhalfasgoodas itlooks, you’re in for a pretty grand treat. Whole, delicious plantingredientsaregloriouslycelebrated,astheydeservetobe,ineachandeveryoneoftheserecipes.Thanksforanothergem,Em!”

—EMMASMITH,owner&founderofZimtArtisanChocolatesLtd.

“The Rawsome Vegan Cookbook is the perfect guide to incorporatingnutrient-densewholefoodsintoyourdietwithrecipesthatareenticingandsoul-satisfying.Asyoueatthebookwithyoureyes,bepreparedformouthwateringandimmediatecravings.”

—COLINMEDHURST,co-founderofFeedLife

theRAWSOMEVEGANCOOKBOOK

ABALANCEOFRAWANDLIGHTLY-COOKED,GLUTEN-FREEPLANT-BASEDMEALSFORHEALTHYLIVING

EMILYvonEUW

BestsellingauthorofRawsomeVeganBakingand100BestJuices,SmoothiesandHealthySnacks,andcreatoroftheblogThisRawsome

VeganLife

BeginReading

TableofContents

AbouttheAuthor

CopyrightPage

ThankyouforbuyingthisPageStreetPublishingebook.

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andinfoonnewreleasesandothergreatreads,signupforournewsletters.

Orvisitusonlineatus.macmillan.com/newslettersignup

The author and publisher have provided this e-book to you for yourpersonaluseonly.Youmaynotmake thise-bookpubliclyavailable inanyway.Copyright infringement isagainst the law. Ifyoubelievethe copy of this e-book you are reading infringes on the author’scopyright, please notify the publisher at:http://us.macmillanusa.com/piracy.

Thisbookisdedicatedtoyou.

WELCOME

EATPLANTSThisbookisaboutfindinghappinessbyeatingplants.Ibelievehealthisthefoundationforhigh-qualityliving,andwhenwehavetheabilitytolivewell, we can achieve bliss! Think about it this way: we are alivebecause of our bodies—we exist and live through them—so doesn’t it

makesensetokeepyourbody(i.e.,thevehiclethatletsyouexperiencetheworld)inthebestshapepossible?Heckyeah,itdoes.

How do we do that? By eating plants. Although there’s never-endingdebate out there about what the perfect diet is or isn’t, pretty mucheveryoneagreesthataneatingplanfulloffruitsandvegetablesisagoodone.Checkoutmyresourcessectionformoreinformationonthis.Beinghealthymakesmehappy,soIeatplants.

Thecookbookyou’reholdingismainlysplitintotwochapters:rawandcooked recipes. I love both these kinds of eating; raw recipes arehydrating, light and colorful while cooked foods are grounding,nourishingandhearty.Adietthat’sabalanceofbothisdefinitelygonnamakeyafeelgood.Realgood.

Bybasingyourdietaroundtheedibleplantkingdom,you’remakinganenvironmentally responsible choice. A whole foods, plant-based dietproducestheleastgreenhousegasemissionsandrequirestheleastwaterand landusage compared to all others. Freaky fact: animal agricultureproducesmoregreenhouseemissions thanall transportationcombined,according to the Food and Agriculture Organization of the UnitedNations.Yikes.GofortheYamBurgerinsteadofthehamburger.Eatingadietthatiseasyontheearthmakesmehappy,soIeatplants.

Finally, going vegan is the ethical decision. No matter how deliciousbaconmighttaste,somebodyhadtodieforittobecreated.Thatmakesme feel uncomfortable, so I don’t consume bacon or any other foodproductthatnecessarilyinvolvespainanddeath.Wejustdon’tneedtoeatthatstuff,andI’dratherhugmyanimalfriendsthaneatthem.Beingkindandcompassionatetoothersmakesmehappy,soIeatplants.

You don’t have to agree with anything I just said. But if you likedeliciousfood,thenyou’restillgonnadigwhat’sinthiscookbook.LET’SEATSOMEPLANTS.

TIPSBuyorganic, locallygrownproduce(aka, thebest foodaround).Check

out the farmer’s market nearest to you and stock up every week. Onaverage, it costs about the same as the grocery store, but the tastes,colors and textures are incomparable. You cannot make good recipesunlessyoustartwithgoodingredients.

Don’tworryabout followingmyrecipesexactly—gowith the flowandadd your own zesty infusions (figuratively and literally, ’cause lemonzest makes everything better anyway). It’s fun to play around withamounts, spices andmethods and tweak to your personal preferences.Mymottois“dowhatworksforyou.”

Fresh ingredients and whole foods behave differently in recipes everytime, soadjustaccordingly.Notenoughsalt?Addsomemoresalt.Notthinenough?Addsomeliquid.Needsmoretimeintheoven?Cool,letitbakelonger.Getintunewithyourinnerkitchenspiritandlistentowhatthefoodistellingyou.Yeah,itjustgotspiritual.

Eat as much as you want. I don’t believe in counting calories orrestricting the good stuff in life, so these recipes should be eaten inabundance.Alltheingredientsinthisbookarewhatyourbodywants,sodigin,myhungrybud.

Toseemoreinformationaboutingredients,gohere.

TOOLSYou’regonnaneedablender,anovenandthisthingcalledamandolinslicer,butthat’sprettymuchit.IamunbelievablylazysoItendtouseaslittleequipmentaspossible.

For blenders I recommend either Vitamix or Blendtec—they both kickass.

Ifyouhaveadehydrator,that’srad,butIpersonallyusemyovenatitslowest temperature to dehydrate food for my raw recipes (although Igive instructions for both in my recipes). If you do wanna buy adehydrator,Excaliburisthebestone…plusthenameissoepic.

And finally, a mandolin slicer is a neat little gadget that slices stuffREALLYthin.Iloveitformakingzucchininoodlesorjustfordecorativesaladingredients;candycanebeetsslicedonamandolinaretoopretty.It’sfuntouseandeasytoclean.Alternatively,justslicestuffreallythinby hand (good luck though) or use a vegetable spiral slicer or avegetablepeeler.

TECHNIQUESBlending,bakingandslicing:that’swhatwe’regonnabedoin’.Oh,andsomesoaking.

Toblend stuff, all youneed is a functionalhand (or two) topress therightbuttonsandfliptherightswitches.

Bakingisalsofairlystraightforward:preheattheovenandawaywego.Just make sure you bake food for as long as it needs. When you’reworkingwithwholefoods,theybehavedifferentlyeverytime,sosomedaysadelicatasquashwilltake30minutesandotherdaysit’lltake40.Use the sensesMommaNature and evolution bestowed upon you andcheck periodicallywhen the grub is starting to look and smell done—pokeitwithaforktofeelthetextureandtearoffachunktotaste.Samestory for the dehydrator—the only difference is that it’s set at gentlertemperatures.

As farasslicinggoes: justdon’tbestupid.Payattentionwhenyouarecuttingfoodwithsharpobjectslikeamandolinslicerorknivesandsavethekitchendanceparty forwhenthebladesarewashedandputaway(but definitely HAVE the kitchen dance party after that). Mandolinslicerscomewithasafetyguardtoholdwhateveryou’recuttinginplaceandsothatyourfingersdon’thavetobedirectlyneartheblade.Alwaysusethesafetyguard,’mkay?

Ina few recipes I list soakednuts as an ingredient, sohere’showyousoaknuts:rinsethenuts(useraw,unsaltedandpreferablyorganic),put’eminabigbowlandcoverwithcoldwaterbyatleastacoupleinches,addaround½teaspoonofsaltandleavethenutstosoakforaslongassuggestedintherecipeyou’relookingat.Theharderthenuts,thelonger

they will need to soak. Then drain and rinse them thoroughly andthey’regoodtogo.

RAW

Whyeat raw food?Because it’s fun,deliciousand reallygood foryou.

Althoughsomefoodsareactuallymorenutritiouswhentheyarelightlycooked, therearealsomany thatarehealthierwhen left raw(likebellpeppers). This is why I eat both raw and cooked food. It’s not aboutsticking to diet labels; it’s about living in a way that makes you feelhealthyandhappy. Ipersonally feelbesteatingamostly rawdiet,buteveryoneisdifferentsofindoutwhatworksforyouanddothat.Ilikethese recipeswhen Iwant a lightermealorwhen Iwant to feelmoreenergeticintheevening.

Rawfoodscanbeanythingfromsalads,smoothiesandjuicestosauces,soups and surprisingly delectable main meals (as you will soon see).Whenyouleaveyouringredientsraw,youcanpotentiallyleaveinalotofflavorandnutrition,butmyfavoritethingaboutrawfoodrecipesisthecolors.Acarefullyslicedheirloomtomatoservedwithalittleblackpepper and salt is a sexy piece of art that tastes like fresh pizza. Therecipesinthischapterareallprettyquicktomake;theyarehydrating,nutrient-dense,colorfulandtastegreat.

Gettheglow,eatraw.

>NOTE:Forallintentsandpurposes,everyrecipeinthischapterserves2to3.

PSYCHEDELICSALADShredded Carrots, Red Cabbage + Beets with Lemon SesameDressing

Icouldn’tstopstaringatthisafterIarrangeditontheplate.Lookingatthe bright stripes in a candy cane beet kiiiinda makes me considerCreationism,butno.Evolutioniswaycooler.Thisisareallyfreshmixofjuicy,crunchyveggiespairedwithatangy,creamysaucethat’sexcellentforrefreshingyourpalateanytimeyaneedto.

SALAD1smallcandycanebeet1smallyellowbeet1largecarrot

1smallredcabbage

3cups(171g)leafygreensLEMONSESAMEDRESSING½cup(118ml)water¼cup(56g)tahini2tbsp(30ml)freshlemonjuice½tspseasalt

GARNISH½avocado

1tspblacksesameseeds

1tspextravirginoliveoil(optional)Tomakethesalad:peelthebeetsandcarrotandremovetheouterleavesofthecabbage.Shredtheyellowbeet, carrot and cabbage on a mandolin slicer or by hand. Slice thecandycanebeetwidthwiseverythinly,onamandolinslicerorbyhand.Seteverythingasidewhileyoumakethedressing.

Tomakethedressing:blendalltheingredientstogetheruntilsmooth.

Toss thegreens in thisdressing, thenarrangeonaplateor in abowl.Top with the avocado, shredded veggies and candy cane beet, thengarnishbysprinklingonsesameseedsanddrizzlingsomeoliveoil.

ZUCCHININOODLESwithGarlicKalePesto+HempSeeds

Soooooosensuous.Ithinkkaleissexy,andwhenyousmotheritalloversome fresh raw zucchini alongwith garlic and hemp seeds… ah, it’sheaven.Getyourhealthyfatsrighthere,folks.

ZUCCHININOODLES

2mediumzucchinis

GARLICKALEPESTO

2peeledgarliccloves

¼cup(31g)pinenuts¼tspseasalt¼tspblackpepper¾cup (50g) freshkale¼cup (10g) freshbasil¼cup (59ml) extravirginoliveoilGARNISH2tbsp(19g)hulledhempseedsTomakethenoodles:slicethezucchinis—onamandolinslicer,spiralslicerorcheesegrater—intothinnoodles.Placeallthenoodlesonatowelandletthemsitfor30minutessotheydryoutalittle.

Tomakethepesto: throwall the ingredients intoa foodprocessorandprocess until you get your desired consistency.Massage the pesto intoyour noodles by hand or with a wooden spoon and let this sit a fewminutesmoretosoftenandletthenoodlessoakupsomeflavor.Sprinklewithhempseedsandenjoy.

RAINBOWWRAPSThisrecipecouldn’tbeanyeasier.It’sfullofwholefoods,vibrantcolorsanddeliciousflavors.Iloveeatingthiswithtahini.PersonallyIfindthatthe lemon juice adds a tangy punch so I don’t need salt, but add asprinkle if youwant.AndFYI:youcanusewhateverveggiesyou like!Tomato, onion, baked yam, steamed spinach, pepper, cucumber;whateverfloatsyourboat(orinthiscase,fillsupyourwrap).

FILLINGS1smallbeet1smallzucchini1mediumcarrot

1avocado

2tbsp(30ml)freshlemonjuiceWRAPS

2norisheets

¼cup (56g) tahini (optional)Slice thebeet, zucchiniandcarrotonamandolinslicer,spiralslicerorcheesegrater,intothinstrips.Cutopentheavocadoandspoonoutthemeat intoabowlwiththe lemonjuice,mashingitupwithafork.

Spreadtheavocado-lemonmixtureontothenorisheets,addthestripsofpre-cutveggies, roll itupandslice thewraps inhalf.Enjoywithsometahiniifyouwant.

CREAMYMISOSOUPwithBabyShiitakeMushrooms+SeaVegetables

Ibasicallyinhaledthisrecipe,soit’samiracleIwasabletosnapsomephotos of the bowl before it was empty. Try to find organic, locallygrownmushrooms (Igetmine fromthe farmer’smarket)because theirtextureandflavormakesall thedifference.Thekelpanddulse(greensfromthesea)addanaturalsaltinessanddeepnotestotheearthinessofthe’shrooms.

MARINATEDMUSHROOMS2cups(118g)babyshiitakemushrooms1tspextravirginoliveoil1tspgluten-freetamari

1tspfreshlemonjuice

CREAMYMISOSOUP¼cup(31g)pinenuts2tbsp(20g)hulledhempseeds2tbsp(20g)whitesesameseeds2tbsp(28g)misopaste½tspdrieddill½tspgingerpowder½tspkelpgranules2cups(473ml)hotwater

GARNISH

2sprigsfreshparsley

½tspdulseflakes

1tspwhitesesameseeds

Topreparethemushrooms:slicethemthinlythentosswiththeoliveoil,tamariandlemonjuice.Letthemsitsomewherewarmfor30minutessotheycanmarinate.

Tomake the soup base: blend all the ingredients until smooth. If youwantitsupersmooth,strainthroughacheeseclothoranutmilkbag.

Scoopthemushroomsevenlyinto2bowls,thenpourthesoupoverthemandgarnishwithparsley,dulseflakesandsesameseeds.

KOHLRABI+BEETSALADwithGreenTahiniSauce

KohlrabiisapopularsnackintheMiddleEast,whereit’ssimplyslicedthinly, drizzled in olive oil and sprinkledwith salt. In this recipe, I’maddingsomeotherflavorsandcolors likebeetsandfreshherbstotakethishealthyroottothenextlevel.

SALAD1smallkohlrabi1smallredbeet1tspextravirginoliveoil

1tspfreshlemonjuice

GREENTAHINISAUCE⅓cup(79ml)water1tbsp(14g)tahini½ cup (20 g) fresh cilantro½ cup (20 g) fresh parsley½ tsp sea salt(optional)1peeledgarlicclove

1tspchunkpeeledginger

GARNISH

1tspwhitesesameseeds

Topreparethesalad:peel thekohlrabiandbeet,sliceverythinlyonamandolinslicerorbyhand,thentosswiththeoliveoilandlemonjuice.

Tomake the sauce:blendeverythinguntil smooth. If you’d like it lesswatery,add1tablespoon(14g)moreoftahini,oreven½cup(120g)

cookedchickpeasifyouwantahummus-likedip.

Arrangeyourkohlrabiandbeetsliceshoweveryoulike,andservebesidethe sauce. I sprinkled some sesame seeds on mine because I sprinklethemonbasicallyeverything.

EPICPORTABELLOYAMBURGERSwithParsley,HerbCheeze+ShreddedVeg

Thenamesaysitall.

BUNS2tsp(10ml)extravirginoliveoil2tsp(10ml)gluten-freetamari

4portabellomushroomcaps

BURGERS

1mediumyam

1cup(50g)choppedgreenonion1tbsp(14g)misopaste1tspcuminpowder

1tsppaprikapowder

½tspdriedrosemary½tspdriedsavory½tspchilipowder½cup(76g)hulledhempseedsHERBCHEEZE½cup(76g)Brazilnuts1tbsp(15ml)freshlemonjuice½tspseasalt,asdesired1tspdriedrosemary

1tspdriedbasil

ADD-ONS¼cup(25g)shreddedcarrot¼cup(25g)shreddedbeet½cup(20g)freshparsley2tsp(7g)whitesesameseedsTomakethebuns:rubtheoliveoilandtamariintothemushroomcaps,thenmarinateinadehydratorat115°F(46°C) for2hours,oruntil theyhavedarkenedandaresoftand juicy.Alternatively,useyourovenatitslowesttemperatureuntilyougetthesameresult,around1hour.

Tomaketheburgers:washandpeeltheyam,thenchopinto½-inch(13-mm) pieces. Throw the chopped yam along with the rest of theingredientsinyourfoodprocessorandprocessuntilitbecomesamushypaste (albeit really yummy). Form into ¼ cup (53 g) patties using acookiemoldoryourhands.Dehydrateat115°F(46°C)inthedehydratorfor1hour,flipthemover,thenbakefor1morehouroruntiltheycanholdtheirshapewhenyoupickthemup.Alternatively,useyourovenatitslowesttemperature’tilyougetthesameresult,about1hour.

Tomakethecheeze:blendalltheingredientstogetheruntilsmoothanddelicious!

Layeruponaportabellocap: theshreddedveg,parsley,apatty, somecheeze and more shredded beets and carrots. Top it off with anothermushroom cap and sprinklewith sesame seeds. Repeatwith the otherpatty.EPIC.

SWEETCORNCHOWDERwithGarlic,Miso+Walnuts

This soupwas inspired by one inAni Phyo’sRaw FoodKitchen,whichwasthefirstrawvegancookbookIboughtwhenIwas16yearsold.Hersweet corn chowder and mushroom soup recipes quickly becamefavoritesofmineandhelpedmelearnhowtoexperimentwithcreatingmyowndishes.Thissoupis filling,verynutritiousandcomestogetherinjustafewminutes.Makesuretofindorganic,non-GMOcorn.

2½cups(379g)sweetcornkernels,soakedfor10minutesinhotwaterthenrinsed2cups(473ml)hotwater

4peeledgarliccloves

1tbsp(14g)chunkpeeledginger

1tspmustard

1tbsp(14g)misopaste¼ cup (30 g) walnuts, soaked for 4 hours Blend all the ingredients,except for a½ cup (76 g) of corn (which you’ll add later), in a high-speed blender until smooth. Adjust according to taste, adding salt,pepperorotherseasoningsifdesired.

Pourintobowlsandtopoffwiththerestofthecorn.

NORIWRAPSwithMarinatedEnokiMushrooms,PurpleCabbage+Greens

Enokimushroomsaretoocute.Youcanusericepaperwrapsifyoudon’tlike nori, and if youwanna take this to the next level, use the TangyTahiniDressingasadippingsauce.

MARINATEDMUSHROOMS3cups(177g)enokimushrooms1tbsp(15ml)applecidervinegar1tbsp(15ml)gluten-freetamari1tspagavesyrup

1tsppaprikapowder

½tspcuminpowder⅛tspchilipowder2tsp(9g)tahini

WRAPS

4norisheets

2 cups (681 g) shredded collard greens 1 cup (55 g) shredded butterlettuce1cup(341g)shreddedpurplecabbage1cup(119g)cucumber,slicedintostrips¾cup(30g)cilantroleaves

Tossthemushroomswiththerestoftheingredientsanddehydratefor2hours at 115°F (46°C), or until they have softened and start to smellaromatic.Alternatively,youcanuseyourovenatitslowesttemperatureuntilyougetthesameresult,around1hour.

Tomakethewraps:putalittlebitofeverythingintothenorisheetsandwrapitup!

MANGO+COCONUTSALADwithFreshBasil

Mypartner’sauntmade something similar to thiswhenwevisitedherandherpartneronenight.Icouldn’tgettheflavorsoffresh,juicymangoandcreamy,coolingcoconutouttamyheadforseveraldaysafterwards,soIhadtomakemyownversion.It’ssofreakingyummy.

4largemangoes,slightlypre-ripe

2cups(160g)youngcoconutmeat¼cup(10g)freshbasil1tspfreshlimejuice,ormoreasdesired

Peelthemangoesthenslicethemintothinstripsonamandolinslicerorbyhand.Slicethecoconutmeatintothinstripsbyhand.

If you want to make a dressing to go with the salad, simply blend 3tablespoons(15g)ofthecoconutmeatand3tablespoons(15g)ofthemangowith3tablespoons(44ml)ofwater(orcoconutwater)!

Toss the mango, coconut and basil together and add the dressing ifdesired,spritzonsomelimejuiceandenjoy!

YAMMYSOUPwithGinger,Fennel+CoconutMilk

Mmm!Thistastesincredibleand,aslongasyoublenditlongenough,itcomesoutultra-smoothaswell.Ithinkthecoconutmilkdrizzledontopaddsanelegant touch.Foramore fillingmeal,pair thiswithavocadotoast(justspreadsomeavocadoontoast…bestsnackever)oranysaladinthisbook.

1mediumyam

1cup(80g)youngcoconutmeat2cups(473ml)hotwater½redbellpepper

1tspturmericpowder

1tbsp(14g)chunkpeeledginger½tspdriedfennelseeds2tbsp(28g)misopaste

Peel theyam.Blendthecoconutmeatwiththewater tomakecoconutmilk.Scoop2to3tablespoons(30to44ml)outofthecoconutmilkandset aside (thiswill be drizzled on top in amoment). Blend everythingelsetogetheruntilsmooth.Ifyourblenderhasa“soup”function,useit.Otherwise,blenduntilit’sverysmoothjustlikecookedsoup.Itmaytakeaminuteortwo,andyoucangiveyourblenderbreaksifneeded.

Adjustaccordingtotaste,addingmoremisoorspicesifyouwant.Pourintobowlsanddrizzlewiththeremainingcoconutmilk.Enjoy!

SUSHI:MAKIROLLSwithAvocado,Carrot,BellPepper+CauliflowerRice

Rice-freesushi?Huh?Yeah,baby.Weareusingcauliflowerinstead.Ohandbytheway,when“sushi”isrolledlikethis,it’sactuallycalledmaki.PersonallyIlovecookedrice,andIthinkitispartofahealthydiet,buttherearedayswhenIwantalightermeal,andthatiswhererawdishescomein.ThiswouldbefantasticwithanysaucesIhavefeaturedinotherrecipes,butpeanutsauceismyfaveformakirolls.

CAULIFLOWERRICE1smallheadcauliflower1tspdrieddill

1tspricevinegar

⅛tspsteviapowderFILLINGS

1avocado

½bellpepper1largecarrot

4norisheets

PeanutLimeSauce

Tomake the rice: process the cauliflower in a food processor until itbecomes a bunch of little crumbs. In a bowl, stir in the rest of theingredientsbyhandwiththecauliflower.

Julienneallthevegetables(inotherwords,cutintothinstrips).

Foreachnorisheet,spreadon¼ofthericeevenly,leavingoneedgeof

about½-inch (1-cm)without rice. Sprinkle a littlewater on this edgewhen you roll up the sheet, starting from the opposite side. This willhelpeverythingsticktogether.Arrangeafewslicesofavocado,pepperand carrot. Roll up tightly and cutwith a sharp knife. Servewith thepeanutsauce.

GARDENBURRITOSwithSpicyMushroomNutMeat,Guacamole+Broccolini

Filling, flavorful, fantastic. These would be great with whole grain,gluten-freewrapsorcorntortillasaswell.Andasusual:drizzlingtahiniishighlyrecommended.

SPICYMUSHROOMNUTMEAT1cup(170g)almonds,soakedfor8hours1½cups(71g)mushrooms½tspcuminpowder½tspcorianderpowder¼tspchiliflakes¼tspseasalt¼tspblackpepper

GUACAMOLE

2avocados

2tbsp(30ml)freshlimejuice½tspseasalt

FILLINGS3cups(689g)broccolini1tbsp(8g)gluten-freetamari

4hugecollardleaves

1cup(40g)cilantro1cup (341g) shreddedpurple cabbageTomake thenutmeat:putallthe ingredients ina foodprocessorandprocessuntil it formsachunky

paste.Adjustaccordingtotaste,addingmorespiceorsaltifdesired.

Tomaketheguacamole:mashtheavocadomeatwiththelimejuiceandsaltuntilitreachesthedesiredconsistency(Ilikeminealittlechunky).

Toss the broccolini with the tamari and let sit in the oven at 200°F(93°C) for 10 to 15 minutes to soften, or use a dehydrator at 115°F(46°C) for 40 minutes. If your oven doesn’t go that low, just use thelowesttemperatureandkeepaneyeonthefoodsinceyoumayneedtotakeitoutafewminutesearly.

Spreadyourmushroomnutmeatontothecollardleaves,andaddintheguac,cilantro,cabbageandbroccolini.Wrapupandenjoy!

ZUCCHININOODLESwithLimeJuice,Tahini,Parsley+GreenOnions

I love adding lemonand lime juice to recipes—itbumpsup the flavorandnutritionat the same time.This recipe is light, tangy,creamyandvery hydrating. Eat ASAP because zucchini flesh starts letting out itsjuicesquicklyafteryoucutit.

4zucchinis

¼cup(59ml)freshlimejuice¼cup(56g)tahini2tbsp(20g)whitesesameseeds1cup(40g)freshparsleyleaves¼cup(12g)choppedgreenonions

1tspHimalayansalt

Wash all the produce. Slice the zucchinis into noodles on amandolinslicerorbyhand.Tossthenoodleswiththerestoftheingredientsandeat!

SUMMERROLLSwithShreddedVeg,Avocado,Basil,Mint+DippingSauce

Crunchy,light,freshandflavorful.Icouldeattheseallyearlong.Well,Ikindadothatalready.

FILLINGS

2largecarrots

1cup(341g)purplecabbage

1avocado

1cup(40g)lightlypackedbasilleaves1cup(40g)lightlypackedmintleavesWRAPS6ricepapers(orlargecollardleaves)DIPPINGSAUCE3tbsp(44ml)water2tbsp(30ml)freshlimejuice2tbsp(5g)mintleaves2tbsp(5g)basilleaves1tbsp(14g)misopaste1tbsp(11g)almondbutterChili powder, to taste (optional) 1 tbsp (15 g) white sesame seeds(optional) Shred the carrots and cabbage. Slice the avocadomeat intostrips.

Fillalargebowlwithwarmwater.Tosoftenthericepapers,simplydipthem(oneatatime)intothewaterforaround10seconds.Thenuselikeatortilla:assembletheveggiesandherbsonitandwrapup.

Tomakethedippingsauce:blendallingredientsuntilsmooth.Sprinkle

withsesameseeds.Enjoy!

RAWSOMEPIZZAVeggieCrustwithAvocado,Tomato,Spinach,Basil+Onion

OMG.

CRUST½onion2cups(303g)sweetcornkernels

1zucchini

¼cup(40g)whitesesameseeds¼cup(40g)groundflaxseeds

2peeledgarliccloves

½tspblackpepper¼tspchilipowder¼tspcuminpowder1tspdriedbasil1tspdriedrosemary

1tspdriedoregano

1tbsp(14g)misopasteSAUCE½cup(83g)dehydratedtomatoslices½cup(38g)choppedzucchini1tbsp(15ml)freshlemonjuiceHandfulfreshbasilleaves1date

1garlicclove

TOPPINGS¼cup(10g)basilleaves1cup(225g)spinachleaves1dicedavocado

1dicedtomato

3tbsp(42g)tahini¼onion,diced¼tspblackpepper½tspgarlicpowder2tsp(10ml)freshlemonjuiceWhateverelseyoulike(BrazilNutCheeze,hinthint)Tomakethecrust:puteverythinginyour food processor and process until it becomes a paste. Add morespices if you like, but keep inmind the flavorwill become intensifiedafter “baking.” Add a little olive oil and Himalayan salt if you like.Spread thepasteontoa linedbakingpan, forming it intoapizzacrustshape,butleaveitquitethick,arounda1/3-inch(alittlelessthan1-cm)…itwillshrinkalot.Putinthedehydratorat115°F(46°C)degreesfor7to9hours,oruntilitisfirmallthewaythrough.Alternatively,usetheovenat its lowest temperatureuntilyouget the same result, around5hours. Flip it gently at this point—be careful, it’s fragile!—and “bake”for1morehourorsountilthewholethingiscrispyandholdsitsshape.Letthecrustsitoutfor1to2hourstocooldown.

Tomakethesauce:putalltheingredientsinafoodprocessororblenderandblenduntil smooth. Spread the sauceonyour crust (don’tuse toomuchthough’causeit’llmakethecrustsoggy).Decoratewithwhatevertoppingsyoulikeandawaaaaaywego!Besttoeatrightaway.

CARROTDAIKONSALADwithLemonJuice+Basil

Daikonisaradishthat’sbiginAsiancooking.Ilikethebiteithaswheneatenraw,andit’sterrificforcleansingyourbody.Ipairitwithcarrotheretobalanceoutthebitterwithsweet,butIbetmangowouldbeanamazingadditionorsubstitute.

2largecarrots

1mediumdaikon

2tbsp(30ml)freshlemonjuice

1tspmaplesyrup

¼tspseasalt¼ tsp chili flakes (optional)½ cup (20 g) tightly packed fresh basil 1tbsp(15g)pumpkinseeds

Washandpeelthecarrotsanddaikon.Shredintostrips.

Stirtogetherthelemonjuice,maplesyrup,saltandchili(ifusing).Tosswiththeshreddedveg.Slicethebasilleavesintothinstripsandaddtotherest.Topwithpumpkinseedsandnomitdown.

ARUGULALEAVESwithGoldenBeet,Kiwi,Radish+OrangeJuiceDressing

Arugula has a very special flavor; some like it and some don’t. It isslightlynuttywithakindofradish-yaftertaste.Ithinkthesweetfruitsin this recipehelp tobalance itout, and this recipemightbeamazingwithsomeAlmondThymePâté.

SALAD2kiwis1largegoldenbeet5radishes

1peeledorange

2tbsp(17g)chiaseeds8cups(322g)arugulaleavesDRESSING4tbsp(59ml)freshorangejuice2tbsp(28g)tahini¼tspseasalt¼tspblackpepper(optional)Slicethekiwis,beetandradishesthinlyona mandolin slicer, or shred them if you prefer. Slice the orange intosegments.Tosstheslicedproducewiththechiaseedsandarugula.

Tomakethedressing:blendtheorangejuicewiththeotheringredients.Drizzleonthesaladandenjoy!

GARLIC-MARINATEDMORELMUSHROOMSwithHeirloomTomato,BasilSauce,Radish+Dill

Ifoundmorelsatthefirstfarmer’smarketofthesummerthisyearandknewIhadtotrythemoutinarawrecipeforthisbook.Ifyoucannotfindmorels,substituteinshiitakesoranyother’shroomyoulike.

MUSHROOMS2cups(118g)morelmushrooms¼cup(59ml)extravirginoliveoil,asneeded

2peeledgarliccloves

BASILSAUCE⅓cup(13g)freshbasilleaves1tbsp(14g)tahini1tbsp(14g)misopaste2tbsp(19g)choppedonion¼cup(59ml),water,asneeded1heirloomtomato

2radishes

1to2tbsp(3to6g)freshdill,asdesiredTomarinatethemushrooms:washthemgentlyandthoroughly,andcutoffthewhitestems.Blendtheoilwiththegarlicandcoatthemushroomsinthismarinadebyhandorwith a brush (you will probably have oil left over). Marinate themushrooms inadehydrator foraround2hoursat115°F (46°C)—or inyourovenatitslowesttemperature,foraround1hour—untiltheysmellfragrantandhaveacookedtexture(biteonetofindout).Checkonthemevery20minutesorsoandiftheyseemdry,addalittlemoreoil.

Tomakethebasilsauce:blendeverythingtogetheruntilsmooth,addingwaterinsmallamountsuntilyougettheconsistencyyoulike.

Slice the tomato horizontally, and slice the radishes thinly with amandolinslicerorbyhand.Cutupthemushroomsandthroweverythingtogetherinabowl!Alternatively,makeitlookfancybyspooningdropsofthesaucealloveraplate,layerwiththeradishesanddecoratedwiththetomatoand’shroomers.Garnishwithdill,ifyou’dlike.

RADISHGREENSwithCilantro,Lemon,SnapPeas+Avocado

You might think radish greens would be really spicy and bitter, butactuallytheirflavorisquitelovelyandmild.Regardless,anythingtastesgreatwithsomelemonjuice,avocadoandsalt.

1lemon

7cups(252g)radishgreens

1avocado

2cups(99g)snappeas1cup(40g)cilantro1tspcharcoalsalt(orseasalt)Squeezethelemonjuiceontothegreensandsetaside.Slicetheavocadothinly,andcutthesnappeasintohalves.Tosseverythingtogether,alongwiththecilantro,mashingtheavocadointothegreensandveggies.Sprinklewithsomesaltandeatitallup.

KINGOYSTERMUSHROOMSLayeredwithHeirloomTomato,Basil+Avocado

Kingoystermushroomshaveaunique,chewytexturethatremindsme,weirdlyenough,ofcalamari.

LAYERS

3kingoystermushrooms

1tbsp(15ml)gluten-freetamari2largeheirloomtomatoes1avocado

2sprigsoffreshbasil

BASILOIL1cup(237ml)extravirginoliveoil½cup(20g)freshbasilleaves

To prepare themushrooms: dice them, then toss with the tamari andleaveintheovenatitslowesttemperature—oryourdehydratorat115°F(46°C)—for1hour,oruntilthemushroomshavesoftenedanddarkenedslightly.

Slice the tomatoes and avocado into thin slices. Using the inside of alargecircularcookiecutter,layerthemushroomswiththeavocadoandtomatoandtopwiththebasilleaves.

Tomakethebasiloil:blendtheoilwiththebasil.Decorateyourplatewiththis.You’llhavelotsofbasiloilleftoversotrytouseitupwithin4or5days.IrecommendusingitonsaladswithsomebalsamicvinegarorgrillingfreshvegetablesbrushedwithitforepicsummerBBQs.

SWEETCORNQUICHEwithBuckwheatOnionCrust+CherryTomatoes

YUSSSSSS.

BUCKWHEATONIONCRUST½cup(85g)buckwheatgroats½cup(76g)roughlychoppedonion¼cup(23g)groundflaxseedFILLING2cups(303g)sweetcorn¼cup(38g)roughlychoppedonion¼tspsalt¼tspblackpepper

1tspdriedbasil

TOPPING

4cherrytomatoes

Tomakethecrust:soakthebuckwheatgroatsfor30minutesinwater,thenrinsewell.Putthegroatsintoafoodprocessororblenderwiththeonionand flax seedandblend intoa thickpaste. If it’s toodry,add1tablespoon(15ml)ofwater.Ifit’stoowetorthin,add1tablespoon(6g)offlaxseed.Shapeintocrustsintarttinsanddehydratefor3hoursat115°F(46°C),or“bake”atyouroven’slowesttemperatureforabout90minutes,untilthepastehashardenedanddarkenedintoacrust.

To make the filling: buzz all the ingredients into a paste in a foodprocessor or blender, and then fill your crusts with this mixture. Topwithslicedtomatoes.

Alternatively,youcandehydratethetomatoesat115°F(46°C)for1hour—orthrow’emintheovenatthelowesttemperatureavailable—ifyouwantthemtodevelopmoreflavor,orjustuseasis.

KALESALADwithCarrot,Pineapple+CoconutSauce

The sauce in this recipewas an improvised experiment—although let’sbe real, allmy recipesare—that turnedoutüberdelicious.That’swhyit’sinhere.Plus,thecolor:hello!?

CARROT,PINEAPPLE+COCONUTSAUCE

1largecarrot

½cup(40g)youngcoconutmeat½cup(118ml)pineapplejuice⅛tspseasalt⅛tspchiliflakes(optional)SALAD8cups(340g)babykaleleaves1cup(40g)freshparsley1cup(161g)halvedcherrytomatoes2tbsp(20g)pumpkinseeds2 tbsp (15g)choppedwalnutsPeel thecarrot thenslice it thinlyonamandolin slicer. Throw half the carrot slices into a blender and blendwiththecoconutmeatandpineapplejuiceuntilsmooth.Ifit’stoothick,addmore pineapple juice or some lemon juice. Add the salt and chiliflakestothesauce,tastingasyougo.Tossthecarrots,kaleandparsleyinthesaucealongwitheverythingelse.Woo!

PHOBOWLwithBasil,Mint,Chives,BokChoy+Leeks

I love the aromatic broth in this recipe; I could drink it all by itself.Whenyou’recravinggreens,thisbowlwillsatisfy.

BROTH

5peeledgarliccloves

3tbsp(43g)chunkpeeledginger⅛cup(51g)roughlychoppedonion3cloves

1tspcinnamonpowder

1½tsp(4g)corianderpowder

3cardamompods

4cups(946ml)hotvegetablebroth1to2tsp(5to10ml)gluten-freetamari(optional)VEG

2zucchinis

2cups(140g)babybokchoy¼cup(12g)finelychoppedchives¼cup(38g)finelychoppedleeks½cup(20g)freshbasilleaves½cup(20g)freshmintleaves

Tomake the broth: blend everything together until smooth. Taste andadjustaccordingly,addingmorespicesorsometamariifyou’dlike.

Slice the zucchini intonoodles onamandolin slicer orbyhand.Place

thebokchoyinabowlofsteamingwaterforafewminutessoitsoftens.

Throw all the veg and herbs into a bowl, then pour the broth overeverythingandenjoy! Ifyouwant it to tastea littleheartier,goaheadand simmer this in a pot before eating; it’ll soften the bok choy andnoodles.

SOMTAMGreenPapayaSalad

My parents volunteered in Thailand for a couple of years before theydecided tomove to British Columbia and start a family. Som tam is apopular and spicy salad in Thailand, usually eaten with sticky rice.Fortunately,wehaveaterrificThairestaurantafewminutesawayfromourhouseandthechefsgrewupinthesameregionmyparentslivedin;they make a mean som tam. This is my version, and I definitelyrecommendyoueatitwithstickyriceand/ormango.

¼cup(38g)junglepeanuts½cup(80g)cherrytomatoes½cup(50g)greenbeans3cups(165g)greenpapaya¼cup(59ml)freshlemonjuice,ormoreasdesired⅛tspchilipepperflakes

1tspagavesyrup

¼cup(10g)roughlychoppedbasilleavesCrushthepeanutsinamortarand pestle (or with a knife) and set aside. Slice the tomatoes intoquarters. Slice the green beans into 1-inch (2.5-cm)-long pieces. Shredthepapayaonamandolinslicerorbyhand.

In the mortar and pestle, add all the ingredients together, except thepeanuts,andmashgentlysoitallcombinesintoasalad.Useawoodenspoon togeteverythingevenlycoated. Ifyoudon’thaveamortarandpestle, just throw everything together in a bowl with salad spoons.Adjustaccording to taste,addingwhateverelseyou like.Sprinklewiththepeanutsandenjoy!

>NOTE:Ifyoucannotfindgreenpapaya,userutabagainstead.

GETYOURGREENZLeafySaladwithGreenOnions,ZucchiniStrips,PurpleCabbage+TangyTahiniDressing

ThiswasanimprompturecipelikesomanyothersthatImadeuponthespot,butIloveditsomuchIdecidedtowriteitdownhere.

SALAD

2zucchinis

2cups(110g)butter lettuce2cups(72g)collardgreens1cup(40g)freshcilantro1cup(40g)freshparsley2tbsp(10g)pumpkinseeds¼cup(84g)shreddedpurplecabbage¼cup(12g)slicedgreenonionTANGYTAHINIDRESSING2tbsp(30ml)applecidervinegar2tbsp(28g)tahini1tbsp(14g)misopaste2tbsp(30ml)water

Slicethezucchinisintothinstripsonamandolinslicerorbyhand.Chopupthegreensandthenthrowallthesaladingredientstogether.

Tomake thedressing:blendeverythinguntil smooth thendrizzleontoyoursalad.Yum.Addmoretahiniorsaltrightontothesaladifyoulike.

RAWTACOSwithSweetCorn,Kiwi,Cumin-MarinatedTomatoes+PeaShoots

HolySMOKESthesearegood.

3cups(483g)babytomatoes2tsp(5g)cuminpowder4kiwis

1headbutterlettuce

2cups(303g)sweetcornkernels½cup(20g)peashoots1 sliced avocado (optional) Cut up the tomatoes and put ’em in adehydratorfor1to2hoursat115°F(46°C)untiltheygetjuicyandtheirskin gets slightly wrinkly. You can also use your oven at its lowesttemperatureuntilthesamethinghappens—it’lltakearound40minutes.

Toss the juicy tomatoes with the cumin. Peel and slice up the kiwis.Rinsethelettucegentlyandseparatetheleaves.

Filleachlettuceleafwithtomatoes,kiwi,corn,peashootsandavocado,thenwrapupandeaaaaat.

SHAVEDFENNELwithGrapefruit,Avocado+Radishes

Fenneltastessubtlysimilarto licorice,althoughbotanicallythey’renotrelated. The plant kingdom is too cool. I like tomashup the avocadowiththerestofthesaladsoyougetthisthick,creamykindofdressing.

1radish

1fennelbulb

1avocado,slicedthinly¼cup(10g)peashoots1largegrapefruit,cutintosections2tbsp(30ml)freshlemonjuice¼tspseasalt¼tspblackpepper½tspblacksesameseedsOnamandolinslicerorbyhand, slice the radish and 1 cup (87 g) of the fennel into thin pieces.Grate the rest of the fennel. Toss all the fennel and radish with theavocado,peashootsandgrapefruit.Sprinkleonlemonjuice,salt,pepperandsesameseedsasyoulikeandenjoy!

STUFFEDTOMATOESwithCarrot-CauliflowerFilling

Cutelittleguys,aren’tthey?

CARROT-CAULIFLOWERFILLING1cup(230g)choppedcauliflower1cup(151g)choppedcarrots1½tsp(7ml)freshlemonjuice1tspgluten-freetamari

1tspmaplesyrup

¼cup(40g)hempseeds¼cup(10g)roughlychoppedcilantroleaves3tbsp(9g)freshdill½tspseasalt¼tspblackpepper

6mediumtomatoes

To make the filling: throw the cauliflower in a food processor andprocessforjustafewsecondsuntilitbecomesagrainymixture.Putintoa largebowl and set aside.Do the same for the carrot andadd to thesamebowl.Nowtossthismixturewiththerestoftheingredients.Tasteandadjustaccordingly,addingsomesalt,moremaplesyrup,someherbsorspices—whateveryoulike.

Cutoffthetopsofthetomatoesandscoopouttheinsides.Youcanaddthe insides to the filling if you like. Fill each tomatowith the carrot-cauliflowermixandenjoy!

RADICCHIOSALADwithParsley,SunflowerSeeds,Carrot+SpirulinaDressing

Mmm.Mypartner,JackandIweregoin’atthisbowllikeitwasthelastsaladonearth.Iliterallywasgrabbingpiecesofcabbagewithmyhands.Notetoself(andeveryoneelse):washyourfaceaftereatingthisone.

SALAD2headsradicchiocabbage

2largecarrots

2cups(80g)freshparsleySPIRULINADRESSING¼cup(56g)tahini1tspspirulina,asneeded2to4tbsp(30to59ml)water,asneeded3tbsp(45ml)freshlemonjuice½tspseasalt

1tspgarlicpowder

2tbsp(20g)blacksesameseeds(optional)¼cup(34g)sunflowerseedsTo make the salad: peel the first layer of leaves off the cabbage anddiscard.Peelthecarrots.Washalltheveg.Ripthecabbageupintobitesizepiecesandshredthecarrots.Throwalltheveginabigbowl.

Tomakethedressing:blendeverythinguntilsmooth,addingwaterandspirulinaasneeded toget theconsistency, flavorandcoloryouprefer.Adjustaccordingtotaste,addingmoresalt,garlic,whateveryoulike.

Pour onto the veg andmix up a little. Top with the seeds and chowdown.

LETTUCE,SORREL,PeaGreens,FavaGreens,Tomatoes,ShreddedVeg+ThickParsleyDressing

Aslongasyoudigparsley,you’lllovethisone.

SALAD1cup(40g)peagreens1cup(40g)favabeangreens1cup(40g)sorrel1headlettuce1carrot1redbeet

6babyRomatomatoes

¼cup(12g)greenonion

2babycucumbers

PARSLEYDRESSING1cup(40g) freshparsley¼cup(29g)pumpkinseeds¼cup(59ml)freshlemonjuice½cup(118ml)water½tspseasalt¼tspblackpepper½tspcoconutsugar1tbsp(14g)tahini

2peeledgarliccloves

Topreparethesalad:washalltheproduce.Tearthegreensintobitesizepieces,shredthecarrotandbeet,cutthetomatoesinhalfandchopthegreenonionandcucumbers.

Tomake thedressing:blendeverythinguntil smooth.Adjustaccordingtopreference;ifit’stoothick,addmorewater,ifyouwantitsaltier,add

moresalt!Youknowthedrill.

Tossthegreenswiththedressinginabowlanddecoratewithallthevegontop.

MASSAGEDGREENSALADwithCreamyPurpleDressing+Cucumber

Nicetolookat,nicertoeat.

SALAD

1bigbunchkale

½avocado1peeledwhitebeet

1cucumber

½cup(170g)choppedpurplecabbage½tspwhitesesameseeds¼cup(38g)raisinsSomefreshdillsprigs(optional)DRESSING¼cup(28g)cashews,soakedfor3hours¼cup(85g)choppedpurplecabbage1tbsp(14g)misopaste1tbsp(15ml)maplesyrup1tbsp(15ml)freshlemonjuice¼cup(59ml)water

Ripthekaleintobitesizepieces.Cutuptheavocadomeatandmassageit into the kale leaves.Cut thebeet and cucumber into small bite sizepiecesandsetaside.

Tomakethedressing:blendeverythingtogetheruntilsmoothandfairlythick.Scoopontoyourkaleleaves,mixinevenlyandthenaddtherestofthesaladingredients.

GREENCOCONUTCURRYwithMarinated’Shrooms,Broccoli+Tomato

AnotherrecipeIcouldnotstopeating.Thecoconutmeatcoolsdowntheheatfromthecurry,andallthedifferentcolorsandtexturesadduptoonereallygreatbowloffood.

MARINATEDVEG3cups(199g)slicedmushrooms3cups(689g)smallbroccoliflorets

1tspmaplesyrup

2tsp(10ml)freshlemonjuice2tsp(10ml)gluten-freetamari2tsp(10ml)extravirginoliveoilCURRY¾cup(60g)youngcoconutmeat¾cup(23g)spinachleaves

1tspmaplesyrup

2tsp(9g)greencurrypaste(oryourfavecurrypowder)1cup(237ml)water(ormore,asneeded)TOPPINGS1largeheirloomtomato,chopped1cup(40g)cilantroleaves

To marinate the veg: toss the ’shrooms and broccoli with the maplesyrup,lemonjuice,tamariandoliveoil.Dehydratefor1hourat115°F(46°C) or leave in your oven at its lowest temperature for 45 to 60minutes. The veggies are ready when they’ve softened and shrunk alittle.

To make the curry: blend everything until smooth, adding water asneededtogetthedesiredconsistency. Ifyou’d liketoaddsomesaltortamari,goahead.

Fillthebowlswithcurry,addthemarinatedveggies,tomatochunksandcilantro.Yes!

BEETRAVIOLIwithAlmondThymePâté+Basil

One ofmy favorite recipes in here for REAL. These are decadent andbeautiful, but secretly so easy to make. They’re more of an appetizerthanamain course, so I’d suggest serving themwitha large salad (orwhateverelseyouwant—I’mnotyourboss).

ALMONDTHYMEPÂTÉ1cup(170g)almonds,soakedfor

8hours

2tbsp(30ml)freshlemonjuice⅛tspHimalayansalt

2peeledgarliccloves

2to3tsp(2to3g)freshthymeleaves(ormore,asdesired)

1peeledbeet

3tbsp(8g)choppedbasilleaves

1tspfreshthymeleaves

To make the pâté: blend everything together until smooth and thick.Adjust according to taste, addingmore salt or thyme orwhatever youdesire.Scoopontoacheesecloth(orparchmentpaper)androllupintoacylindershape.Iliketoaddextrathymeleavesheretocoattheoutsideof the pâté; it just looks pretty. Put in the fridge overnight, or if youREALLYwantravioli,foratleastacouplehours.

Slicethebeetasthinaspossibleonamandolinslicer.Scoop1teaspoon

orsoofthepâtéontohalfofabeetsliceandfoldtheotherhalfoverthepâté.Itwillholditselfinplace.Tastethisoneandseeifyouwantmoreorlesspâtéandassembletherestoftheraviolisaccordingly.Youshouldhave leftover pâté, unless you want to make a ton of raviolis (by allmeans,goforit).Sprinklewithbasilandthymeandenjoy!

LASAGNAZucchini Noodles, Heirloom Tomato, Sweet Corn + Brazil NutCheeze

JackthinksthisisoneofthebestsavoryrecipesI’veevermade…andhetrieslikeEVERYTHINGImake.

VEG

1smallzucchini

2cups(303g)sweetcorn1tbsp(2g)HerbesdeProvence

1largeheirloomtomato

BRAZILNUTCHEEZE½cup(76g)Brazilnuts1tbsp(14g)tahini1tbsp(15ml)gluten-freetamari

2peeledgarliccloves

1tbsp(14g)misopaste¼cup(59ml)freshlemonjuice2tbsp(30ml)water

2sprigsfreshbasil

Topreparetheveg:slicethezucchinithinly,onamandolinslicerorbyhand, into lasagna noodles! Throw the corn into a blender with theHerbesdeProvenceforjustasecondsoitgetschoppedupintoachunkymixture.Slicethetomatothinly.

Tomakethecheeze:blendeverythingtogetheruntilsmoothandthick.Ifyouneedtoaddmorewater,goahead.

Inalinedbakingpan(Iusea5-inchx3-inch[13x7.6-cm]breadpan),layer the zucchiniwith the tomato, corn and cheeze.Refrigerate for 1hour,untilitsets,thengentlyliftoutofthepan,sliceinhalf,topwithbasilandenjoy.

QUICKTOMATOSOUPwithMiso+Thyme

SOGOOD.Getyourheirloomtomatoes fromthe farmer’smarket; theyaremagic.Andifyouwantthetomatoflavortobestronger,letthemsitinthedehydratorat115°F(46°C)for1to2hoursbeforeblendingthemwitheverythingelse(ooorinyourovenatitslowesttemperaturefor30to60minutes).

SOUP4cups(644g)choppedheirloomtomato

3to5peeledgarliccloves,asdesired

2tbsp(28g)misopaste2tbsp(28g)tahini2tsp(10ml)maplesyrup½cup(118ml)vegetablebroth(orwater)¼cup(45g)cashewbutter(optional)TOPPINGS¼tspblackpepper2tsp(2g)freshthymeleaves1½cups(228g)cookedchickpeas(notraw,butreallyyummywiththesoup),optionalTomakethesoup:blendeverythinguntilsmooth,addinggarlicasyoulikeandcashewbutterifyouwantitcreamier.Adjustaccordingtotasteanddesiredconsistency.

Pourintobowlsandtopwiththyme,pepperandchickpeas.Nom.

SPICYNOODLEBOWLwithBeet,Carrot,Zucchini+SweetTamarindSauce

Thisisinspiredbypadthai,buttastesabilliontimesfresher.Everyoneinthehousewantedabite.

SWEETTAMARINDSAUCE2tbsp(28g)tamarindpaste½cup(118ml)hotwater,asneeded2tbsp(29g)chunkpeeledginger

4peeledgarliccloves

2tsp(10ml)maplesyrup2tsp(10ml)gluten-freetamari2tbsp(28g)tahini

NOODLES2beets2zucchinis

2largecarrots

TOPPINGS1cup(161g)choppedbabytomatoes1cup(40g)cilantroleaves½tspwhitesesameseeds(optional)½tspblacksesameseeds(optional)To make the sauce: blend everything together until smooth, addingwaterasneeded.Adjusttheflavorasyoulike.

Tomakethenoodles:wash,peelandsliceallthevegusingamandolin,avegetablespiralsliceroravegetablepeeler.

Toss the noodles with the sauce and then garnish with the toppings.YUMMAY.

SWEETCORN,BABYTOMATO+ChimichurriMixUp

Somy“chimichurri”turnedintoalimecilantrothingy,butmyoriginalinspirationWASchimichurri—aparsley,oliveoilandgarlicmarinade—soI’mleavin’it.Thiswouldbedeliciouswithtraditionalchimichurri,Iamsure.Myversionisalmostlikesalsawhenyouaddinthecornandtomatoes.Thisisacrunchy,juicy,savoryandzestyrecipethatwouldbepeeeerfectforsummerBBQs.

2earssweetcorn

2cups(322g)babyheirloomtomatoesCHIMICHURRI1bunchcilantro

3peeledgarliccloves

2tbsp(30ml)freshlimejuice1tbsp(15ml)maplesyrup

1tspgluten-freetamari

¼tspblackpepper

Slice all the kernels off the corn and place in a big bowl. Cut all thetomatoesinhalfandaddtothecornkernels.Setaside.

To make the chimichurri: chop the cilantro as finely as possible andmincethegarlic.Mixtogetherthecilantroandgarlicinabowlwiththerest of the ingredients. Throw on your tomatoes and corn. Mix it up.Yummayinyotummay.

TOMATOSTACKSwithAvocado,Corn+Spices

When you have gorgeous organic produce toworkwith, it speaks foritself.

2heirloomtomatoes

1avocado

1cup(151g)sweetcornkernels1tbsp(15ml)extravirginoliveoil¼tspHimalayansalt¼tspblackpepper½tspfreshthymeleavesSlicethetomatoesandavocadointodisks,thenstackontopofeachotherandthrowonsomecorn.Drizzleonoliveoil,sprinkleonsalt,pepperandthyme.Eat.

FARMER’SMARKETBOUNTYMixed Greens with Garlic Shoots, Baby Tomatoes, Green Onions,GoldenBeets+LemonyGingerDressing

Nearly all of these ingredients came from theweekly farmer’smarket,which makes them sooooo delicious, probably more nutritious anddefinitely best for the planet. Farmer’smarkets are often cheaper thanthe grocery store and the quality is incomparable. Buy organic, buylocal!

SALAD1cup(161g)slicedbabytomatoes

2mediumgoldenbeets

5cups(100g)mixedgreens¼cup(12g)choppedgreenonions½cup(25g)garlicshoots

DRESSING¼cup(45g)almondbutter¼cup(59ml)freshlemonjuice¼cup(59ml)water1tspgingerpowder

1tspmisopaste

Putthetomatoesinadehydratorfor1to2hoursat115°F(46°C)untiltheygetjuicyandtheirskingetsslightlywrinkly.Youcanalsouseyourovenatitslowesttemperatureuntilthesamethinghappens,around30to60minutes.

Tomake the dressing: blend all the ingredients together until smooth.

Tossthedressingwithallthegreensandputtheminalargebowl.

Nowyouhavesomechoicestomake.Youcaneitherleavethisdishallraw and it’ll taste pretty good, or you can steam the beets and it’llbecome an A+. Sooooo: peel and cut the beets into ¼-inch (6-mm)slices and steam for 10 minutes, or until they become slightlytranslucentandhavesofteneda little.Otherwise leave it rawandslicethinlyonamandolinslicerorbyhand.

Throweverythingtogetherandeat!

BROCCOLIPESTOwith Swiss Chard, Sliced Asparagus, Radish, Beets + SunflowerSeeds

Asparagusissurprisinglyyummywhenleftraw.Thebroccolipestoisn’treallypesto,butIdidn’tknowwhatelsetocall it. Ifyouwantittobemorelikepesto,usepinenutsinsteadofBrazilnutsandaddsomeextravirginoliveoil.

BROCCOLIPESTO2cups(459g)choppedbroccoli¾cup(114g)Brazilnuts,soakedfor4hours2tbsp(28g)misopaste3tbsp(44ml)maplesyrup3tbsp(44ml)applecidervinegar¼cup(10g)packedbasilleaves

2peeledgarliccloves

1 tbsp (14 g) chunk peeled ginger ⅓ cup (79 ml) water, or more asneededASPARAGUS

10asparagusstalks

1 tbsp (15ml) gluten-free tamari 1 tbsp (15ml) extra virgin olive oil(optional)1tbsp(15ml)maplesyrup

BEETSAUCE(OPTIONAL)

1smallredbeet

1cup(200g)BroccoliPesto¼cup(59ml)coconutmilk

SALAD4smallbeets

4smallradishes

3cups(108g)Swisschard3cups(90g)spinach¼cup(10g)freshparsley¼cup(20g)sunflowerseeds

To make the pesto: blend everything until smooth, adding water asneeded.Adjustaccordingtotaste.Setaside.

Topreparetheasparagus:slicealltheasparagusinhalflengthwiseonamandolinorbyhand.Tossthemwiththetamari,oliveoilandsyrupandleave in the dehydrator at 115°F (46°C) for 30 minutes to soften. Orleaveitraw,ifyou’dlike.

If youwannamake thebeet sauce: justblendabeetwith someof thebroccoli pesto and coconutmilk. It’s fun to have another color in thedish.

Topreparethesalad:slicethebeetsandradishesthinlyonmandolinorbyhand.Chopthegreensintobitesizepieces.

Throwthepestoonto thesalad ingredientsandmixwell.Decorate theplateswiththebeetsauce(ifyoumadeit),asparagusandsalad.

ONIONCORNBREADSANDWICHwithAvocado+SpinachFilling

I love this bread! It’s chewy, soft and flavorful. If you want it to becrispier,toastitforasecbeforeyoumakethesandwiches.Technicallyitwon’tberawanymore,butc’mooooon,we’reallchillhere.Thefillingisessentiallymyfavesalad(atthemoment),butasusual,feelfreetoaddwhateverelseyour(hopefully)optimallyfunctioningheartdesires.

BREAD½cup(80g)wholeflaxseeds½cup(64g)sunflowerseeds1cup(151g)choppedonion1cup(151g)sweetcornkernels

2choppedtomatoes

¾tspcuminpowder¾tspcorianderpowder

FILLING3tbsp(45ml)freshlemonjuice5cups(120g)babyspinachleaves

1avocado

¼cup(12g)greenonion½cup(170g)purplecabbage½cup(80g)cherrytomatoes¼cup(10g)basilleaves½tspgarlicpowder¼tspHimalayansalt⅛tspblackpepper

Tomakethebread:grindtheflaxandsunflowerseedsintoaflourusingahigh-speedblender(ifyoudon’thaveablender, ignore thisstepandusetheseedswhole).Addtheseedflourtotheveggiesandspices inafood processor and process everything together until you get amoist,

chunkypaste. Spread this evenly onto dehydrator tray(s) about a 1/3-inch(alittlelessthan1-cm)thickand“bake”for3to4hoursat115°F(46°C).Cutintosquares,gentlyflipoverandfinish“baking”foranother3hoursorso,untileachsquarecanholditsshapeandistotallydrybutstillpliable.Itshouldbelikedense,chewybread.

Tomake the filling:mix the lemon juicewith the spinach.Cutup theavocado and then mash it into the spinach leaves, creating a creamydressing.Chopthegreenonions,cabbageandtomatoesandaddthemtothefillingmixture.Stireverythingwiththerestofthefillingingredientsuntilcombined.

Scoop the filling onto a piece of bread and then put another piece ofbreadontop.Eat!Warning: itgetsa littlemessy,but thatdoesn’tstopthedeliciousness.

COOKED

Ah, the comfort of a warm plate. Although I always emphasize theimportanceofeatingplentyofrawfruitsandveggies,Istilllovecookingfood.Itcanbringoutflavorsandtexturesthatotherwisewe’dneverbeabletoenjoy.Somefruitsandveggiesareactuallymorenutritiouswhentheyare lightlycooked.Forexample: certainnutrients in tomatoesaremore easily absorbed by our digestive system when they’re cooked. I

believethateatingavarietyofcolorfulplantfoodsallowsustobeourvery best, and when cooking these foods opens up those possibilitiesevenmore.Iliveformysmoothiesandgreenjuicesinthedaytime,butusuallywhendinnerrollsaroundmystomachisgrowlingforsomethingmore substantial, so I turn to the filling, nourishing meals in thischapter.Let’sgetcookin’.

>NOTE:Forallintentsandpurposes,everyrecipeinthischapterserves2to3.

MAC+CHEEZETheHealthyWay

NeedIsaymore?

MAC2cups(232g)uncookedwholegrain,gluten-freepastaCHEEZE

2mediumyams

2tsp(10ml)applecidervinegar2tsp(10ml)maplesyrup

1tspseasalt

3to4peeledgarliccloves,asdesired2tbsp(21g)nutritionalyeast¼cup(45g)cashewbutter1cup(237ml)water,asneeded

1tsptumeric

½tspblackpepper

Cookthepastaaccordingtothepackagedirections.

Washandpeeltheyams,thencutinto½-inch(13-mm)piecesandsteamfor10minutesoruntil tender.Setasideahandfulofpieces.Blendtherest of the yamwith the remaining cheeze sauce ingredients until themixture issmoothandthickenoughtohold itsshape,addingwaterasneeded.

Mixthecheesysauceintoyourpastaalongwiththefewpiecesofyamyou set aside, sprinkle on some cracked black pepper and indulgehappily!It’sallgood!

THEGREENBOWLSteamedBroccoli,GreenLentils,BakedZucchini+BasilPesto

Allhailchlorophyll!It’swhatmakesleavesandveggiesgreen…andit’sreallygoodforyou.Iadorebakingzucchinibecauseitonlyneedsabout20minutesintheovenbeforeitbecomestender,delicateandjuicy.Thepestointhisrecipeisamazing(inotherwords:putitoneverything).

BAKEDZUCCHINI1mediumzucchini

1tspfreshlemonjuice

½tspHerbesdeProvence¼tspseasalt(optional)

BASILPESTO1 cup (125 g) raw pine nuts 3 cups (121 g) fresh basil¼ cup (37 g)pistachios¼tspHimalayansalt(optional)

2peeledgarliccloves

1tbsp(15ml)applecidervinegar¼cup(59ml)water

3 cups (689 g) broccoli florets 2 tsp (10ml) apple cider vinegar 1½cups (302g)cookedgreen lentilsToprepare thezucchini:preheat theovento350°F(177°C).Slicethezucchiniintodisks,thenlightlycoatinthelemonjuice,herbsandsalt(ifusing)andbakefor20to30minutesuntiltheyaretenderandjuicy.

Tomakethepesto:putalltheingredients,exceptthewater,intoafoodprocessorandpulseuntilit’sacrumbymixture.Youcanleaveitlikethis

oraddwaterin1tablespoon(15ml)amountsuntilitbecomescreamier.

To prepare the broccoli: steam for 10 minutes or until it becomes avibrantgreencolor.

Stirtheapplecidervinegarintothelentils.

Layer the bottom of a bowl with the lentils and cover with broccoli,zucchiniandascoopofpesto;addextrabasilleavesifyouwant.Enjoy!

ILOVEYUCHOYSteamed Greens with Brown Rice, Beets, Black Beans + GingerAlmondSauce

Cannot.Stop.Eating.This.

GINGERALMONDSAUCE¼cup(59ml)water¼cup(45g)almondbutter1tspgarlicpowder

1tspgingerpowder

1tbsp(15ml)applecidervinegar½tspmaplesyrup¼tspseasalt

1cup(211g)uncookedbrownrice1largeredbeet

1greenonion

4cups(144g)yuchoy2cups(440g)cookedblackbeansTomakethegingeralmondsauce:blendeverythinguntilsmooth.Yum.

Cookthericeaccordingtothepackagedirections.

Wash the veggies. Peel and chop thebeet into½-inch (13-mm)piecesand slice the green onion. Steam the yu choy with the beets for 10minutes,oruntilthey’retenderandvibrantgreenandred.

Fill your serving bowlswith the rice and beans, then top offwith thesteamedvegandsomechoppedgreenonion.Drizzleinthealmondsauceandnomitup.

SOBANOODLESwith Avocado, Carrot Ribbons, Shredded Spinach + Maple MisoGlaze

Sofreshandsimple!Ilovesobanoodles;theirtexture,flavorandhealthbenefits make me moan, “UGH YES.” Soba noodles are made fromgluten-free,protein-richbuckwheat.BuckwheatalsohasaniceamountofBvitaminsforbrainmaintenance.Thesauceinthisrecipeisdelicateandlight,butaddsanundertoneofsweettanginessthatpairsperfectlywiththesavorynoodlesandcrunchy,juicyveggies.

GLAZE2tsp(9g)misopaste2tsp(10ml)maplesyrup1tbsp(15ml)freshlemonjuice3to4tbsp(44to59ml)vegetablebrothorwater

1peeledgarlicclove

½tspchunkpeeledginger

NOODLES2cups(180g)uncookedsobanoodlesVEGGIES

1mediumcarrot

½avocado

1cup(30g)shreddedspinach1tbsp(10g)blacksesameseeds(optional)Tomaketheglaze:blendallthe ingredients together until smooth; it should be the consistency ofcream.Ifit’stoowatery,add1tablespoon(9g)ofmisopaste.Ifit’stoo

thick,add1tablespoon(15ml)ofwater.

Topreparethenoodles:cookaccordingtothepackagedirections.

Topreparetheveggies:usingamandolinslicer,spiralslicerorsimplyacheesegrater, shred the carrot into thin slices. Slice the avocadomeatthinlylengthwise.

Toss the noodles with the spinach, carrot shreds and the glaze, thengarnishwiththeavocadoslicesandsesameseeds(ifusing).Woo!

PUMPKINSOUPwithPotatoes,PumpkinSeeds,Leeks+CoconutMilk

SometimesIhostpublicveganpotluckswithafriendofmine,andallthenearby herbivore-ish peeps come out to enjoy delicious dishes. A fewmonths ago, a lovely Austrian couple came to one and brought withthem a delicious, creamy pumpkin soup. It wasmy favorite item thatevening.Thisismyversion.

SOUP2 cups (360 g) russet potatoes, chopped into½-inch (13-mm) cubes 3cups (539 g), pumpkin chopped into ½-inch (13-mm) cubes 14 ½ oz(400ml)coconutmilk(about1can)2garliccloves

1tspseasalt

¼tspblackpepper

TOPPINGS2tbsp(10g)pumpkinseeds¼cup(12g)leeks,thinlyslicedPreheattheovento350°F(177°C).Bakethe potatoes and pumpkin for 30minutes or until tender all the waythrough. Throw it in a blenderwith the coconutmilk, garlic, salt andpepper.Blenduntilsmooth.Youcanaddmorecoconutmilkorwaterifit’stoothick,andaddmoresaltifyouwantto.

Topwiththepumpkinseedsandthinlyslicedleeks.

JASMINERICEwithEdamame,BlackBeans+Salsa

SometimesIgettoocaughtupinwhatIthinkmyrecipesshouldbeandforgetthatmyeverydayeatsarenotonlytheeasiesttomake,butalsoda best. That’swhy I eat ’em everyday.Duh. So then I remindmyselfthatIdon’tneedtocomeupwithcomplicated,impressive-soundingfoodfor my blog or this cookbook; it’s more natural and honest to simplyphotographand share the recipes forwhat I eaton the reg.This is anexample,andit’ssooogoooood.Cryingwithjoy.It’sfuntoaddsteamedbeetstothisbecausethericeturnspink.

SALSA2cups(322g)roughlychoppedtomatoes¼cup(50g)finelychoppedonion

3peeled,mincedgarliccloves

2tbsp(30ml)freshlemonjuice¼cup(10g)basilleavesSaltandpepper,totaste

2cups(303g)uncookededamame4cups(644g)cookedjasminerice2cups(440g)cookedblackbeansTomakethesalsa:throwallingredientstogether,addingsaltandpepperasyoudesire.Youcouldusecilantroinsteadofbasilifyoulike.Yoursalsashouldbeprettyjuicythankstothetomatoandlemonjuices,butthisisagoodthing—it’llsoakintotherice.Mmm.

Steamtheedamamefor8minutesandthenshellallthesoybeansout.

Layerthericeinbowlsandtopoffwithsalsa,blackbeans,soybeansandalittlemoreblackpepperifyoulike.

SWEETPOTATOSLICESwithLime-SpritzedBabyGreens+Corn

I love meals like this. They come together in no time, they are veryfillingandnourishing,andthey’reprettylowinfataswell(incaseyoucare about that kinda thing).One ofmy favorite foods is the glorioussweetpotato,sothisrecipeisarealtreat.

1largesweetpotato

2tbsp(30ml)freshlemonjuice

1tspcoconutoil

SALAD1cup(151g)sweetcornkernels3cups(60g)babygreens1tbsp(15ml)freshlimejuice¼tspseasalt¼tspblackpepper1 tsp dulse flakes (optional) To prepare the sweet potato: preheat theovento350°F(177°C).Washandscrubthesweetpotatogently.Sliceitinhalflengthwise,thensliceeachhalfinto½-inch(13-mm)-thicksliceswidthwise(soyouendupwithabunchofhalf-moonshapedslices).Puttheslicesinalargebowlandtosswiththelemonjuiceandcoconutoiluntil evenly coated. Bake for 20minutes, flip all the slices over thenbakeforanother20minutes,oruntiltenderallthewaythrough(checkwithafork).

Tomake the salad: steam the cornkernelsuntil soft, about5minutes.Tossalltheingredientstogether,includingthesteamedcorn.Servewithyourbakedsweetpotatoslicesandenjoy!

CREAMYCAULIFLOWERSAUCEwithRiceNoodles

Thinkofthisashealthyandlow-fatfettuccinealfredo.I loveservingitwithbasil andchili flakes, andwhateverother freshveg Ihave in thekitchenatthetime.

2cups(180g)uncookedricenoodlesSAUCE

1smallcauliflowerhead

2tbsp(28g)misopaste2tbsp(15g)nutritionalyeast2tbsp(22g)cashewbutter1tbsp(15ml)freshlemonjuice½cup(118ml)water

Cook thenoodles according to thepackagedirections.Rinsewith coldwaterandsetaside.

Roughlychopthecauliflowerandsteamfor10minutesoruntiltender.Inablender,blendthecauliflowerwiththerestoftheingredientsuntilsmooth.Tasteandadjustaccordingly,adda littlesaltand/orpepper ifyoulike.

Tossthenoodleswiththesauceuntilevenlycoatedthenenjoy!

SAUTÉEDASPARAGUSwithMarinatedMushrooms+Almonds

Ididn’tthinkIevenlikedasparagusthatmuchuntilItastedthis.Ifyoulike vinegary flavors, then you will love this recipe. The asparagus issautéedinapplecidervinegar,andtheresultistangyanddelicious.Thethreedifferenttextures(meaty,tender,crunchy)combinedtogetherareonpointaswell.

MARINATEDMUSHROOMS2cups(118g)babyshiitakemushrooms1tspgluten-freetamari1tspfreshlemonjuice

1tspextravirginoliveoil

SAUTÉEDASPARAGUS

1bunchasparagus

1tbsp(15ml)extravirginoliveoil1tbsp(15ml)applecidervinegar

1tspmaplesyrup

1to2tsp(5to10ml)gluten-freetamari,asdesired¼tspblackpepper½tspdriedsavory

ALMONDS3tbsp(11g)almonds

1tspblacksesameseeds

Tomarinatethemushrooms:tossthemwiththetamari,lemonjuiceand

oliveoil and let themsit inabowl inawarmspot for30minutes,orbakethemgentlyat200°F(93°C)for20minutes.Ifyourovendoesn’tgothat low, justuse the lowest temperatureandkeepaneyeon the foodsinceyoumayneedtotakeitoutafewminutesearly.

Tosautétheasparagus:cutoffthetipsoftheendsandwashthestalks.Tossthestalkswiththerestoftheingredients,thenonmedium-lowheatinapan,sautéfor10minutesuntiltheasparagusbecomesdarkergreenandtender.Biteonetoseeifyoulikethem.Ifthey’restilltoocrunchyforyou,sautéforanother5minutesorso.

Topreparethealmonds:youshouldhaveleftoverjuicesinthepanthatyou sautéed the asparagus in. Mix the almonds with the pan juices,alongwith thesesameseeds. Ifall the juicescookedaway, simplymixthealmondsinalittlelemonjuiceandsalt,alongwiththesesameseeds.

Serve the asparagus, mushrooms and almonds beside each other on aplate.Suh-weet.

BAKEDEGGPLANTwithRosemarySalt,Savory+CilantroSauce

So tender and juicy! This recipe is very easy and pretty quick too. Agreat choice when you want something comforting, nourishing andfilling.Tip:thiswouldbeamazingwiththefalafelrecipe.

BAKEDEGGPLANT

1globeeggplant

2tsp(10ml)coconutoil

1tspdriedsavory

½ tsp rosemary-infused sea salt or plain sea salt 1 tbsp (15ml) freshlemonjuiceCILANTROSAUCE½cup(237ml)water1tbsp(14g)tahini½cup(20g)freshcilantro¼cup(10g)freshparsley½tspseasalt1peeledgarlicclove

1tspchunkpeeledginger

To bake the eggplant: preheat the oven to 350°F (177°C). Wash theeggplant, then cut off the top and slice it in half lengthwise.Mix thecoconutoilwiththerestoftheingredientsandrubthismixtureontothetwo eggplant halves. Bake, with their dark sides facing up, for 30minutesoruntiltenderallthewaythrough.

Tomakethecilantrosauce:blendalltheingredientsuntilsmooth.Ifyouwantitlesswatery,add1tablespoon(14g)moreoftahini,anda½cup(20g)ofcilantro.Serveeacheggplantslicedrizzledwiththesauce.

WARMINGMISOSOUPwithLeeks+Ginger

I had never tried leeks until Imade this recipe, and I now realize theerrorofmyways: I shouldhavebeeneating themfromdayone.Theyarelikeonions,butbetter.Allyouhavetodotocoaxouttheiramazingflavor is sauté them for a fewminutes until they get tender. I addedfinelychoppedgingerforsomenaturalwarmth.Thisisagreatrecipeforwinter,andifyouwanttomakeitmorefilling,servewithsomebrownriceorquinoa.

LEEKS+GINGER1tbsp(15ml)coconutoil

1tspgluten-freetamari

3tbsp(44ml)water,asneeded1tbsp(14g)chunkpeeledginger,finelychopped2cups(260g)leeks,choppedinto1”(13mm)piecesSOUP1tbsp(14g)misopaste2cups(473ml)hotwater

Toprepare the leeksandginger:heat theoil inapanonmedium-lowheat.Addthetamariand1tablespoon(15ml)ofwater.Addthegingerandleekstothepanandsautéfor10minutes,adding1to3tablespoons(15 to 44ml) ofwater if the pan gets dry, until the leeks are tender.Taste to see if you like them, and if they are still too hard, cook foranother5minutesorso.

Tomakethesoup:blendthemisowiththewateruntilsmooth.Pourintobowlsthenaddthesautéedleeksandginger.Perfection.

BAKEDYAMSwithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSauce

Idon’teattofuthatoften(infact,Ithinkthisistheonlytofurecipeinhere),butIlikeitalot.Ijustgetdistractedbyalltheprettycolorsatthefarmer’smarketandusuallyforgetaboutthepoorlilguy.ButwhenIamrunning low on fresh produce, tofu comes to the rescue and fills mytummy.Itsoaksuptheflavorsofwhateveryoucookitwith,soit’sgreatsautéedwithyummysauceslikewe’regonnadointhisrecipe.

2mediumyams

SPICYTOFU¾cup(170g)firmtofu

1tspchilipowder

½tspgroundcoffeebeans

1tspgluten-freetamari

½tspgingerpowder

1tspcoconutoil

1cup(211g)uncookedquinoaCHILIALMONDSAUCE3tbsp(34g)almondbutter3tbsp(45ml)water½tspseasalt½tspchilipowder

¼cup(10g)sunflowersproutsTobaketheyams:preheattheovento350°F (177°C).Wash and scrub the yams, then slice each one in half

lengthwise.Bake for30 to40minutes,oruntil theyare tenderall thewaythroughandbubblingaroundtheedges.Sosexy.

Toprepare thetofu:slice into2-inch(5-cm)-widepieces thenrubwiththe rest of the ingredients. Sauté in a pan onmedium-low heat for 5minutesoneachside.Ifyouhaveextraoilinthepanwhenthey’redone,youcanrubitonyouryamsbeforeeating.

Topreparethequinoa:cookaccordingtothepackagedirections.

Tomakethealmondsauce:stirtheingredientstogether,butaddjust1or2tablespoons(15to30ml)ofwatertostart.Ifit’sstilltoothick,add1tablespoon(15ml)ofwateratatimeuntilit’ssmoothandsaucy.

Serveeverythinginabowlwiththequinoaonthebottom,followedbythe yams and tofu, then garnishwith the sprouts and a drizzle of thealmondsauce.

CREAMOFCARROTSOUPwithFennelSeed,Paprika+Thyme

IalwaysforgethowmuchIlovesoup—untilImakeabowlofsoup.Thisisperfectforacold,rainyday,madewithfreshcarrotsfromthefarmer’smarketoryourowngarden.Option:switchoutthepotatoforyam.

2½cups(592ml)water2cups(303g)choppedcarrots⅓cup(51g)choppedpotatoes3peeledgarliccloves

1smallonion

1 tbsp (14 g) chunk peeled ginger 1 tsp dried thyme, plus more forgarnish1tsppaprikapowder,plusmoreforgarnish½tspfennelseeds,plusmoreforgarnish¼tspblackpepper,plusmoreforgarnish2tbsp(30ml)extravirginoliveoil(optional)

1tspseasalt

Throweverythingintoapot,excepttheoliveoilandsalt,andbringtoaboil.Reducetoasimmerandleteverythingcookinthewaterfor10to15 minutes, or until the onion is falling apart and tender and thepotatoesareatleastsoftenoughtopokethroughwithafork.

Transfer everything into a blender, adding the olive oil and salt now,andblenduntil smooth.Adjustaccording to taste,addingmore saltorotherspicesifdesired.

Pourintobowlsandgarnishwithcrackedblackpepper,moreoliveoil,fennel, paprika and thyme, andperhaps a sprig of basil or other freshgreens.Curlupwithablanketandenjoy!

CREAMYBUTTERNUTSQUASHwithSage,CranberryJam+MicroGreens

Ah,thefallharvest.HereinBritishColumbia,wegetsquashallautumnandwinter,soitsymbolizestheseasonforme.Iamkeepingitsimpleinthis recipeby justbaking the squash in theovenwith someherbsandlemon juice. Itpairsperfectlywith thesweetly tartcranberry jam,andyougetsomefresh,crispflavorfromtheradishsprouts(whichyoucangrowyourselfbyawindowanytimeofyearorpickup in thegrocerystore).

BUTTERNUTSQUASH

1mediumbutternutsquash

2tbsp(30ml)freshlemonjuice1tbsp(15ml)coconutoil1tbsp(3g)finelychoppedsageleaves

1tspdriedthyme

¼tspblackpepper½tspHimalayansalt

CRANBERRYJAM1cup(99g)cranberries⅓cup(79ml)orangejuice½tsporangezest1 tbsp (12g) coconut sugar (optional)½cup (20g) radish sproutsTopreparethebutternutsquash:preheattheovento350°F(177°C)thencutthe squash into 1-inch (2.5-cm) cubes (removing the seeds as needed)andmixwiththelemonjuice,coconutoil,herbs,pepperandsaltuntilevenlycoated.Bakefor30minutes,thenflipallthecubesoverandbake

foranother30minutes,oruntiltheyaretenderandaforkcaneasilygoallthewaythroughwhenyoupokethem.

Tomakethecranberryjam:putthecranberries,orangejuiceandorangezestintoasaucepanonmediumheatandbringthejuicetoasimmer.Reduce to low heat and continue stirring occasionally for 10 to 15minutesuntilthecranberrieshaveburstandsoftenedandthemixtureisthick and pinkish red. Take off the heat and let the jam cool for 20minutes.Ifyou’dlikeitsweeter,stirinsomecoconutsugar.

Serve the butternut squash on a plate with cranberry jam, topped offwithradishsprouts.

MYFAVEDINNERSweetPotatowithTahini,Lemon+BlackPepper

I eat this nearly every night, and it never gets old. As I continueexploringthebeautiful,colorfulworldofwholesomeeatingandliving,Ifind my palate evolving constantly. These days, I often don’t need orwantsaltoroilonmymeals.My tastebudshave learned toappreciatethe simple flavors of the actual plants, and it’s a very pleasingexperience. If youwant to add salt, go ahead, but consider using lessthannormal,andintimeyou’llbecomemoresensitive(inagoodway)to the food you’re eating.When you use high-quality ingredients, youdon’thavetodomuchto’em.ThisiswhyIadvocatebuyingorganicandlocallygrownproduce;ittastesbetter!

4largesweetpotatoes

4tbsp(56g)tahini3tbsp(44ml)freshlemonjuice¾tspblackpepper

Preheattheovento350°F(177°C).Washandscrubthesweetpotatoes,thenpokeholes in themwitha fork tohelp themventilatewhile theycook. Bake for 40 minutes, then check with a fork to see if they aretenderallthewaythrough.Ifnot,flipthemoverandbakeforanother10or15minutes.

Serveonplates:slicethemopeninthemiddle,mashthemalittlewithafork, thendrizzleon the tahini, spritzon the lemon juiceand sprinkletheblackpepper.Perfection.

WINTERMELONSOUPwithGinger,Cilantro+ShimejiMushrooms

IpickedupsomewintermelonwithoutknowingwhatitwasbecauseIlike making up recipes with new ingredients, and after some internetsearching I discovered that it is the star of a traditionalChinese soup.This is my version. Winter melon reminds me of daikon, but with amilder flavor. I lovehowtenderthemelonbecomeswhencookedlongenough;itpracticallymeltsinyourmouth.

2tbsp(29g)chunkpeeledginger1tbsp(15ml)coconutoil(optional)3cups(710ml)vegetablebroth2cups(199g)peeledwintermelon,cutinto1-inch(2.5-cm)cubes1cup(59g)brownshimejimushrooms½cup(20g)cilantro¼tspchiliflakes(optional)

Slice the ginger thinly, thenwarm it upwith the coconut oil in a potovermediumheatfor1minute(ifyou’renotusingcoconutoil,justaddthegingeralongwiththebroth).

Add the broth and melon and simmer for 20 minutes. Add themushrooms and keep simmering for another 10 minutes or until themelonistranslucentandtenderenoughtoeasilystickaforkthrough.

Garnishwithcilantroandifyoulikeitspicy,addsomechiliflakes.

RICENOODLESwithPeas,Mint,Basil+PeanutLimeSauce

Thisrecipeisrefreshingandcomfortingallatonce.AfterIphotographedit,IwasplanningonleavingitforJacktoeatlater,butonceIhadabiteI couldn’t stop (sorry, lover). Feel free to use more lime juice in thepeanutsauceifyoulike.

PEANUTLIMESAUCE2tbsp(22g)peanutbutter2tbsp(22g)almondbutter

2peeledgarliccloves

2tsp(10ml)freshlimejuice1tbsp(15ml)gluten-freetamari3tbsp(44ml)water4freshmintleaves

4freshbasilleaves

1cup(151g)peas2cups (180g)uncooked ricenoodles1 tbsp (3g) chopped freshmintleaves2tbsp(5g)choppedfreshbasilleavesTomakethesauce:blendalltheingredientstogetheruntilsmooth,addingmorewaterifyouneedto.

To prepare the peas: steam for 10minutes or until they are a vibrantgreencolor.

Topreparethenoodles:cookthenoodlesaccordingtothedirectionsonthepackage,thenrinseincoldwaterandtossinthesauce.Addthepeastothenoodlesandgarnishwiththemintandbasil.Enjoy!

RAMENNOODLESwithBabyBokChoy,FreshTurmeric+GingerBroth

Thisrecipeisgreatforkeepingawaycoldsandmakingyoufeelhappyingeneral.There’s just something special about abowlof ramennoodlesservedupwithvibrantveginasteamybroth,amIright?Mydadlovesthiswithpeanutsandmushroomsontop(he’sgotgoodtaste).Addtofuorbeansforextraumph.

1tbsp(15ml)coconutoil

2peeledgarliccloves

1tbsp(14g)chunkpeeledginger1tbsp(14g)chunkpeeledturmeric2tbsp(28g)misopaste5cups(1.2l)water2cups(180g)uncookedwholegrain,gluten-freeramennoodles

2headsbabybokchoy

2norisheets,cutintothinstrips½cup(20g)freshcilantroSeasalt,asdesired

Melt the coconut oil in a pot overmedium-low heat. Slice the garlic,ginger and turmeric thinly and add them to the pot, sautéing for 3minutes,thenaddthemisoandstiritintotheoilasbestyoucan.Addthewater andbring toboil.Add thenoodles andbok choy, lower theheat and cook everything for 5 to 8minutes or until the noodles aredoneandthebokchoyisvibrantlygreenandtender.

Serveinbowls,garnishedwiththenoriandcilantro,addingsalttotaste.Mmm.

TRICOLORQUINOAwithTahini,SteamedBeets,Carrots+Peas

This is a recipe that comes together quickly. It’s very simple and alsoquitelowinfat,sincenooilisrequiredtocooktheveggiesorquinoa.Ilovemeals like thiswhenIwantsomething lighter fordinneror lunchthatwillstillgivemybodyallitneedstothrive.

1cup(211g)uncookedtricolorquinoa2goldenbeets

4largecarrots

1cup(151g)peas3tbsp(42g)tahini¼tspseasalt¼tspblackpepper½ tsp white sesame seeds½ tsp black sesame seeds Cook the quinoaaccordingtothepackagedirections.

Peel thebeets and carrots then steam them for10minutes alongwiththepeas,oruntileverythingisvibrantlycoloredandtender.

Servethevegetablesonabedofquinoa,drizzlewithtahinithensprinklewithsalt,pepperandthesesameseeds.

SWEET+SOURBOKCHOYwithWhole-GrainMisoNoodles

Bokchoylookssexywhenyousautéit.Youcansubinanyotherleafygreenveggieifyouwant,andtrythiswithrice!

2cups(180g)uncookedwholegrain,gluten-freenoodlesMISOSAUCE1tbsp(14g)misopaste1tbsp(15ml)water1tspfreshlemonjuice1tspcoconutsugar2peeledgarliccloves

5to6sun-driedtomatoslices

SWEET+SOURBOKCHOY

6headsbokchoy

1tbsp(15ml)extravirginoliveoil1tbsp(15ml)maplesyrup1tbsp(15ml)ricevinegar1tbsp(15ml)gluten-freetamariBlackbasilleaves(optional)Topreparethemisonoodles:cookthenoodlesaccordingtothepackagedirections.

Blendthemisosauceingredients,exceptforthetomatoes,untilsmooth.Mix the sauce into the noodles along with the tomato slices and setaside.

Toprepare thesweet+sourbokchoy:washthebokchoyheads thenslice each in half, lengthwise.Heat the oil in a pan overmedium-lowheat.Addtherestoftheingredientstothepanandsautéthebokchoyfor8 to10minutes,with thecut-sidedown.After8minutes,check to

seeifthecut-sideisbrown.Ifnot,continuecookinguntiltheyare.

Serve beside the noodles and enjoy! I garnishedminewith black basilleaves.

REDKURISQUASHwith Basmati Rice + Baby Spinach Tossed in Ginger LemonDressing

Lemonygreens+bakedsquash=heaveninmymouth.

SQUASH6 cups (750 g) red kuri squash, chopped into 1-inch (2.5-cm) cubes 2tbsp(30ml)freshlemonjuice1tbsp(15ml)coconutoil(optional)¼tspHimalayansalt¼tspblackpepper2tsp(1g)driedbasil

GINGERLEMONDRESSING1tbsp(14g)chunkpeeledginger2tbsp(30ml)freshlemonjuice

1tspmaplesyrup

2tbsp(30ml)water

1tspalmondbutter

1cup(211g)uncookedbasmatirice3cups(90g)babyspinachleaves,washedTopreparethesquash:preheattheovento400°F(205°C).Tossthesquashwiththeother ingredientsandbakefor25minutesoruntiltenderandbrowningontheedges.

Tomakethedressing:blendeverything togetheruntil smooth. Ifyou’dlikeit tobesweeter,add1teaspoonofmaplesyrup.If it’s toowatery,add1teaspoonofalmondbutter.

Topreparetherice:cookaccordingtothepackagedirections.

Tossthebabyspinachleavesinthedressing,andservealongsidethericeandsquash.Oh,baby!

PEAS+GREENSPaprika-BakedYamswithSpinach+Peas

Anotherridiculouslysimpleyetdeliciousrecipe.Plantsare#winning.

BAKEDYAMS2yams1tsppaprikapowder

1tspfreshlimejuice

SALAD4cups(120g)babyspinachleaves2tbsp(30ml)freshlimejuice1tspmaplesyrup

1tspseasalt

2cups(303g)peas

1avocado

½tspblacksesameseedsTobaketheyams:preheattheovento350°F(177°C).Washandscrubtheyams.Cutinto½-inch(13-mm)cubesandtosswiththepaprikaandlimejuice.Bakefor25to30minutesoruntiltender.

Tomake the salad: toss the spinachwith lime juice,maple syrup, saltand peas. Serve with the yam, avocado and sprinkle on some sesameseeds.

WHOLEFOODPROTEINSBaked Potatoes with Golden Beets, Tahini Greens+White NavyBeans

Isuggestgettingyourtatersfromthefarmer’smarket.Potatoesareoneof the most contaminated commercially grown foods, so it’s a smartmovefortheplanetandyourownhealthtogetthemlocalandorganic.Theytastewaybetterthatwaytoo.Thisrecipeisfullofhealthyproteinsfor your body since there’s protein in all plant foods (which is whygettingenoughproteinonaplant-baseddietisanon-issue).

6redVikingpotatoes

1goldenbeet

3cups(108g)collardgreensGREENTAHINISAUCE2tbsp(28g)tahini½tspseasalt

1tspapplecidervinegar

¼cup(10g)cilantroorbasilleaves¼cup(59ml)water

2 cups (512 g) cooked white navy beans To prepare the potatoes:preheattheovento350°F(177°C).Wrapthepotatoestightlyintinfoilandbake for 40 to60minutes, oruntil a fork easily goes all thewaythroughthem.Cutintowedges.

Peelthebeetandslicethinlyonamandolinslicer.Cutthespineoutofthecollardgreens(itsoundssogruesome,butIdon’tknowhowelsetosayit),andthenslicetheleavesintoshortstrips.

Tomakethegreentahinisauce:blendalltheingredientsuntilsmooth.

Tosssomeofthesaucewiththecollardgreens.Putthegreens,potatoes,beetslicesandbeansintoabowlanddrizzleontherestofthesauce.

ONE-POTVEGGIENOODLESOUPwithMisoBroth

Perfectforarainyday…that’swhatIthink,anyway.Honestly,Iwasn’ttryingtomakethatrhyme.

4largecarrots

3cups(201g)kaleleaves

MISOBROTH6cups(1.4l)water5tbsp(70g)misopaste

1cup(116g)uncookedwholegrain,gluten-freepasta

3peeledgarliccloves

Slice the carrots into¼-inch (6-mm) pieces, and if you have big kaleleaves,tearthemupintopiecesthatarenolargerthanyourhand.

Tomake themiso broth: blend 1 cup (237ml) of thewaterwith themiso,thenmixitwiththerestofthewater.

Bringthemisobrothtoaboilthenaddthepasta,cookingfor2minutesbeforeadding thecarrotsandgarlic.After5minutes, add thekale.Assoonasyouaddthekale,turnofftheheatandtakethepotoffthestove.Enjoy!

STEAMEDASPARAGUSwithRedRice,Mushrooms,Nori+ThickTomatoSauce

Colorfulandgoodforya.

TOMATOSAUCE

2smallyams

5to6slicessun-driedtomatoes,soakedin2tbsp(30ml)water½cup(118ml)water1tbsp(14g)tahini

1tspseasalt

½cup(105g)uncookedredrice

1bunchasparagus

1cup(59g)brownshimejimushrooms

1norisheet

Tomake the sauce:peel theyamsandcut into½-inch (13-mm)slices,then steam them until soft, about 8minutes. Blend the steamed yamstogetherwith the rest of the sauce ingredients. Itwill be pretty thick.Adjust according to preference, addingmore salt or anything else youlike (garlic, miso paste, ginger, etc.) Cook the rice according to thepackage directions Steam the asparagus with the mushrooms for 10minutes,oruntiltheasparagusistenderandvibrantlygreen.Shredthenorisheet.Mixthesteamedmushroomsandthenorishredsintotherice.Platewithaspoonfulofthesaucealongsidethericeandasparagus.

ACORNSQUASHwithRomanescoBroccoli+CreamyGingerAlmondGravy

Funfactsabouttheingredientsinthisrecipe:romanescobroccolilookslike itwasdesignedbyanartistwho likesLSD(Imean that inagoodway);squashisdeliciousandreallyhealthy;andthegravywouldmakeadirtyshoetasteprettydecent(maybe).

BAKEDACORNSQUASH

1acornsquash

1tbsp(15ml)extravirginoliveoil1tbsp(15ml)freshlemonjuice¼tspblackpepper½tspHimalayansalt

ROASTEDSQUASHSEEDSSeedsfromthesquash½tspgarammasalapowder

1headromanescobroccoli

CREAMYGINGERALMONDGRAVY¼cup(45g)almondbutter1 tbsp (14g) chunkpeeledginger3 tbsp (44ml) fresh lemon juice¼cup(59ml)water½tspchilipowder

Topreparethesquash:preheattheovento350°F(177°C),thencutthesquashinto1-inch(2.5-cm)thickslices(removingtheseedsasyougo).Toss theslices inabowlwiththerestof the ingredientsuntil theyareevenlycoated.Bakefor30minutes,thenflipoverandbakeforanother

20minutesoruntiltheyarefork-tender.

Toroasttheseeds:coattheminthegarammasalapowderandbakefor15minutesat350°F(177°C).

Toprepare the romanescobroccoli: cut the florets intobite sizepiecesthensteamfor8to10minutesoruntilslightlytender.

Tomakethegravy:blendeverythinguntilsmooth.Ifitisstilltoothick,addmorewaterorlemonjuicein1tablespoon(15ml)amounts.

Servethebroccoliandsquashbesideeachother,withthegravydrizzledonthebroccoliandthesquashseedssprinkledonthesquash.

YAMFRIESFOREVERUnless I am having naked-baked yams for dinner, you can bet this isgonnabeonmyplate.SometimesIhaveboth.Alwayswithtahini.

2largeyams2largesweetpotatoes

1tspgarlicpowder

2tbsp(30ml)applecidervinegar1tbsp(2g)driedbasil½cup(20g)freshbasil¼cup(56g)tahini

Preheatyourovento375°F(191°C).Wash,scrubandthenslicetheyamsandsweetpotatoes into fries.Coatwith thegarlicpowder,applecidervinegaranddriedbasilthenbakefor30minutesoruntiltheyaretenderallthewaythrough(tryonetofindout).

Servewithfreshbasilanddrizzleintahini.Nirvana.

RAINBOWPLATEwithTahini

IwouldsayI’msorryforcoveringeverythinginthiscookbookintahini,butI’mnot.

2largeyams

2tsp(1g)driedbasil2tsp(10ml)applecidervinegar

2largeheadsbroccoli

2cups(303g)sweetcorn1largegoldenbeet2largecarrots

1smallheadpurplecabbage

3tbsp(42g)tahiniSaltandpepper(optional)

Preheattheovento350°F(177°C).Washandscrubtheyams, thencutinto½-inch(13-mm)slices.Tosswiththebasilandapplecidervinegarand bake for 30 to 40 minutes, or until they are tender all the waythrough.Bakeabitlongerifyouwantthemtobrown.

Cut thebroccoli into florets and steam for 10minutes, or until tenderand vibrantly green. Steam the corn as well, for 10 minutes, or untiltenderandvibrantlyyellow.Shredthebeet,carrotsandcabbage.

Servealltheveggiesonplates,drizzledintahini.Addsaltandpepperifdesired.

PENNEPESTOwithBasil+RoastedGrapeTomatoes

Pestoforever.Andever.

1drypint(275g)grapetomatoes2cups(232g)uncookedwholegrain,gluten-freepennePESTO2cups(48g)lightlypackedbasilleaves¼cup(59ml)water,asneeded½cup(15g)pinenuts¼tspHimalayansalt

1garlicclove

1 cup (24 g) lightly packed basil leaves Preheat the oven to 350°F(177°C).Cutall the tomatoes inhalfandbake for15to20minutesoruntiltheyarebubblingandslightlywrinkled.

Cookthepastaaccordingtothepackagedirections.

Tomakethepesto:blendalltheingredients,exceptthewater,untilyoureach the desired consistency. Addwater as needed (some people likereallysmoothpesto,Ilikeitkindachunky).Addmoresaltifyouwant.

Tossthepestowiththepenneandtheremainingcupofbasilandservewiththeroastedtomatoes.

JAPANESESWEETPOTATOESwithBroccoli,Carrot-TurmericSauce+PumpkinSeeds

Thisvarietyofsweetpotatoissuchatreat;theyremindmeofchestnuts(which I love). And lately I have been craving broccoli hard, so thiscomboiscurrentlyunbeatable.

2largeJapanesesweetpotatoes

2largeheadsbroccoli

CARROT-TURMERICSAUCE

2mediumcarrots

2tsp(5g)turmericpowder¼tspHimalayansalt3tbsp(34g)cashewbutter¼cup(59ml)water

2tbsp(10g)pumpkinseeds

Preheattheovento350°F(177°C).Washandscrubthesweetpotatoes,then slice into ½-inch (13-mm)-thick slices and bake for 30 to 40minutes, or until they are tender all the way through and lightlybrowningonthebottoms.

Breakthebroccoliintosmallerfloretsandsteamfor10minutesoruntilvibrantlygreenandslightlytender.

To make the carrot-turmeric sauce: blend everything together untilsmooth, addingmore salt or turmeric if you like. If it’s too thick, addmorecashewbutterandwater.If it’stoothin,addmorecashewbutter

andcarrot.

Servethecookedveggieswiththesauceandsprinkleonsomepumpkinseeds.Yum.

SPICYBROWNRICEwithRedKidneyBeans+MashedAvocado

Riceandbeans,baby.Theygo sowell together thatwhen Imake thisrecipeIalmostfeellikethethirdwheel.

1tspturmericpowder1tsppaprikapowder1tspcuminpowder1tspgarlicpowder1tspseasalt

1tspapplecidervinegar

2cups(322g)cookedbrownrice1avocado

1tspfreshlimejuice

2 cups (512 g) cooked red kidney beans Black pepper, to taste Freshcilantro(optional)Chiliflakes(optional)Tossthespices,saltandapplecidervinegarwiththerice.Mashtheavocadowithaforkandmixinthelimejuice.

Serve the beans, rice and mashed avocado together on plates andsprinklewithalittleblackpepperifyouwant.Thisisreallygoodwithfreshcilantroandchiliflakes.

COUSCOUSwithRoastedTomatoes,Yam+GaiChoy

Iwillnevergetoverroastedtomatoes.Theyarethelife-essenceofpizza.

2largeyams

10smalltomatoes

Blackpepper,totaste1 cup (211 g) uncooked gluten-free couscous (or another gluten-freegrain)4cups(268g)gaichoy3tbsp(42g)tahini3tbsp(44ml)freshlemonjuice½tspseasalt

Preheat theoven to350°F (177°C).Peel theyamsandcut into½-inch(13-mm) cubes. Bake for 30minutes (flipping them halfway), or untiltheyaretenderallthewaythrough.

Sliceallthetomatoesinhalf,sprinklewithsomepepperandbakefor30minutes,oruntiltheyarejuicyandbubblingalittle.

Cook the couscous according to the package directions. Steam the gaichoyfor10minutesoruntilvibrantlygreenandtender(Iliketoleavesomeofitraw).

Mixtogethertheyamsandthecouscous.

Layoutabedofgaichoy,thenpileonsomecouscousandyammixture,andfinallydecoratewithtomatoes.Drizzlewithtahiniandlemonjuiceandsprinkleonsomesalt.

BLACKBEANNOODLESwithYams,Asparagus,SautéedMushrooms+PeanutSauce

Thismykindofcomfortfood.Blackbeannoodlesmightbetrickytofindin your area, so if you have no luck, just use your fave whole grainpasta,sobanoodlesorrice.

2mediumyams

3cups(402g)asparagus2cups(180g)uncookedblackbeannoodlesSAUTÉEDMUSHROOMS3½oz(100g)bunapimushrooms2tsp(10ml)gluten-freetamari2tsp(10ml)coconutoil1tbsp(15ml)water2tsp(10ml)applecidervinegar½tsppaprikapowder½tspturmericpowder

PEANUTSAUCE¼cup(45g)peanutbutter1tbsp(14g)miso1tbsp(15ml)freshlimejuice1peeledgarlicclove

1tspchunkpeeledginger

2tsp(9ml)water¼tspchiliflakes(optional)Cilantrosprigs(optional)

Wash the veggies. Peel the yams and then chop into½-inch (13-mm)cubes.Steamfor8 to10minutesoruntil tenderandvibrantlyorange.Steam the asparagus for 5 to 7minutes or until tender and vibrantlygreen.Cookthenoodlesaccordingtopackageinstructions.

To sauté the ’shrooms: in a pan over medium-low heat, add all theingredients for the sautéedmushrooms and sautéuntil themushroomsare tender, about 10 minutes. If the pan becomes too dry, add morewaterin1teaspoonamountsasneeded.

Tossthenoodles,yam,asparagusandmushroomstogether.

To make the peanut sauce: blend everything, except the chili andcilantro,untilsmooth.Garnishwithchiliandcilantroifyouwant.

Drizzlethesauceoveryournoodlesandveg.Eatit.

BUTTERNUTSQUASHSOUPwithCinnamon,Coriander+CarawaySeeds

Ridiculouslygood.Youmightthinkcinnamoninsoupsoundsweird,buttryityourself.You’llsee…you’llallsee.

SOUP3cups(615g)butternutsquash,cutinto½-inch(13-mm)cubes3cups(710ml)coconutmilk

1tspseasalt

½tspcarawayseeds¼tspcinnamonpowder½tspcorianderseeds

GARNISH

4basilsprigs

⅛tspchiliflakes

Steamthebutternutsquashuntil tender,about15minutes.Blenditupwiththerestofthesoupingredientsuntilsmooth.Ifyouwantmoresalt,addsome.Ifthesoupistoothick,addmorecoconutmilk.Servewithbasilleavesandchiliflakes.

OIL-FREEBAKEDPOTATOFRIESwithThyme+Garlic

Eatasmanyasyouwant:potatoesareasuperfood.Trytogetorganictaters;otherwise,theyareoneofthemostpesticide-contaminatedfoods.

6largerussetpotatoes1tspseasalt

1tspblackpepper

3 tbsp (9 g) fresh thyme leaves 2 tsp (5 g) garlic powder Preheat theovento375°F(191°C).Washandscrubthepotatoes(peelthemifthey’renotorganic).Slice’emintofriesandarrangeonaparchmentpaper-linedbakingpan (youmightneedmore thanonepan).Sprinkleon the salt,pepper,thymeandgarlic.Bakefor30minutesoruntiltheystartgettingbrownandcrispy.Checkonebytastingit,andbake10minuteslongerifyouwant.

FREEDOMFALAFELwithLemonPepperSpinachSalad

Hearty, filling, flavorful and so good for you! These are packed withprotein and FREE—Oh, I get the recipe’s name now—from all the stuffyourbodydoesn’twantorneedsoyoucanenjoythem,gethealthyandkeeplivingwell.

FALAFEL1cup(126g)uncookedwhitefavabeans,soaked24hoursinwaterthenrinsed1cup(151g)choppedonion

3peeledgarliccloves

½tspcorianderpowder½tspcuminpowder¼tspseasalt¼tspblackpepper1cup(40g)freshcilantro1cup(40g)freshparsley2tbsp(30ml)extravirginoliveoil2tbsp(28g)tahini1tbsp(10g)whitesesameseedsSALAD3cups(90g)babyspinach1cup(40g)freshparsley1cup(40g)freshcilantro2tbsp(30ml)freshlemonjuice¼tspblackpepper

Tomake the falafel: preheat theoven to350°F (177°C).Throwall thefalafel ingredients, except for the sesame seeds, inyour foodprocessorand process until it is evenly combined and like a thick, grainy paste.Formintoballs,rollinthesesameseedsandbakefor30minutesoruntiltheyarebrownandslightlycrispyontheoutside.

Tomakethesalad:tossthespinach,parsleyandcilantrowiththelemonjuiceandblackpepper.Makeabedofthisinabowl,thenaddonyourfalafelandenjoy!

PEARLCOUSCOUSwith Steamed Asparagus, Sun-Dried Tomato Sauce, Basil + MintLeaves

Thiskindofcouscousismyalltimefave.It’slikelittleballsofpasta…andwhenispastaeverabadthing?

1 cup (116g)uncookedgluten-freepearl couscous (or another gluten-freegrain)2cups(269g)asparagus

1yellowbeet

SUN-DRIEDTOMATOSAUCE½cup(83g)sun-driedtomatoes1½cups(355ml)water2tbsp(28g)tahini½tspsalt¼tspblackpepper½tspcinnamonpowder½tsppaprikapowder½tspdriedoregano

2 tbsp (5 g) freshmint leaves2 tbsp (5 g) freshbasil leavesCook thecouscous according to the package directions. Steam the asparagus for10minutes or until its tender and vibrantly green. Peel thebeet, sliceinto ½-inch (13-mm) pieces and steam for 10 to 12 minutes or untiltender.

Tomakethesauce:soakthetomatoesinthewaterfor30to60minutes.Blend everything, including the water the tomatoes were soaking in,untilsmooth. If it’s toothick,addmorewaterorsomemylk. If it’s toothin,addmoretahiniandsun-driedtomatoes.

Mixthesaucewiththecookedcouscous,addingasmuchoraslittleas

you like (I personallyprefernot a lot of sauce), thengarnishwith theveggies,basilandmint.

> NOTE: If the sun-dried tomatoes you use already have salt added,there’snoneedtoaddsalttothesauce(unlessyouwantto).

FULLYLOADEDYAMSwith Black Beans, Sesame Miso Gravy, Green Onions + PurpleCabbage

Beeessssst.

2largeyams

TAHINIMISOGRAVY⅓cup(79ml)water3 tbsp (42g) tahini2 tbsp (30ml)applecidervinegar1heaping tbsp(14g)misopaste1tspmaplesyrup1peeledgarlicclove

1tspchunkpeeledginger

2cups(344g)cookedblackbeans⅓cup(17g)choppedgreenonions⅓ cup (114 g) chopped purple cabbage Preheat the oven to 350°F(177°C).Washandscrubtheyamsthenslicetheminhalflengthwiseandbake with the cut-side down for 45 to 60 minutes, or until they arebubblingandtenderallthewaythrough(testwithafork).Mashalittlespaceintoeachofthemsoyouhaveaplacetoputthetoppings.

Tomakethegravy:blendalltheingredientsuntilsmooth.Ifit’stoothin,addmoretahini.Ifit’stoothick,addmorewaterorapplecidervinegar.

Top off yams with the beans, green onions and cabbage, then drizzlewiththegravy.Nom.

UDONNOODLEBOWLwithMisoGingerSauce,Edamame+GreenOnions

Udonnoodlesareslightlythickerthanothers,andtheyhaveasatisfyingchewy texture. When I stayed with my partner in a snowy mountaintown last winter, we ate something similar to this every night andalwayswantedmore.

2½cups(230g)uncookedwholegrain,gluten-freeudonnoodles2cups(200g)uncookededamame1tbsp(14g)chunkpeeledginger

1largecarrot

½cup(118ml)water,asneeded

1tspmaplesyrup

2tbsp(28g)misopaste¾cup(37g)choppedgreenonions¼tspblackpepper(optional)

Cookthenoodlesaccordingtothepackagedirections,butdrainthemacoupleminutesbeforethedirectionssay,andthenrinsewithcoldwater.Steamtheedamamefor8minutes,thenshellallthesoybeansout.Gratetheginger.Peelandslice thecarrot intothinstrips(likenoodles)onamandolinslicerorbyhand.

Inafryingpanovermedium-highheat,add¼cup(59ml)ofthewaterand all the ginger, maple syrup and miso. When the water startssteaming and bubbling slightly, stir themiso around until it combineswiththewater.Ifyouwanttoaddmorewater,goahead.Lowertheheatand add the noodles and carrot strips. Stir everything together so it’sevenlycoatedinthemisosauce.Takeofftheheatandaddthesoybeansandgreenonions.

Serveinbowlswithalittleblackpepperontop,ifyoulike.

CHANAMASALAQuickChickpeaCurrywithRice

Notexactlymadetraditionally,butI’mimpatientandoftenlazy,sothisiswhatIdowhenIgetthatchanamasalacraving(whichiseveryday).

3peeledgarliccloves

1 tbsp (14 g) chunk peeled ginger ⅓ cup (79 ml) water, or more asneeded 3 tbsp (44 ml) fresh lemon juice 2 tsp (5 g) garam masalapowder1(15-oz[425-g])canchickpeas1(8-oz[227-g])cantomatosauce3cups(483g)cookedbrownrice¼cup(12g)basilleaves

Finely chop the garlic and ginger. In a frying pan over medium-highheat,add¼cup(59ml)ofthewaterandallthelemonjuiceandheatuntiltheybegintosteamandlightlybubble.Addthechoppedgarlicandgingerandsautéfor3minutes,addingmorewaterin1tablespoon(15ml)amountsasneededformoistureifthepanstartsgettingdry.Throwon the garam masala powder and add more water if needed, stirringeverything together.Nextadd thechickpeasand the tomato sauceandstirgently for10 to15minutesonmedium-lowheatuntil themixturehasthickenedup.

Servewithriceandgarnishwithbasil.

EGGPLANTOREGANOSTEAKSwithLemonyBroccolini+SpicyChickpeas

Whenyouaddalittleoiltoeggplantandbakeit,theresultisaflavorfulmelt-in-your-mouth experience. Protein-rich chickpeas and tangybroccolini(akababybroccoli)balanceoutthisdish.

EGGPLANTSTEAKS

1largeeggplant

2to4tbsp(30to59ml)extravirginoliveoil2tbsp(1g)driedoregano¼tspseasalt

LEMONYBROCCOLINI¼cup(59ml)freshlemonjuice1tbsp(15ml)maplesyrup1tbsp(15ml)gluten-freetamariWater,ifneeded3cups(689g)broccoliniSPICYCHICKPEAS2cups(328g)cookedchickpeas¼tsppaprikapowder¾tspcuminpowder½tspgingerpowder¼tspblackpepper½tspturmericpowder¼tspcinnamonpowder½tspdriedoregano1to2tsp(5to9ml)freshlemonjuice,asdesiredTomaketheeggplantsteaks:preheattheovento350°F(177°C).Washtheeggplantandsliceitinto ¾-inch (19-mm)-thick disks. Rub each disk thoroughly with oil,usingasmuchasyouneed.Tosswithoreganoandsaltandbakefor30minutesoruntiltenderallthewaythrough(testwithafork).

Tomakethelemonybroccolini:putalltheingredientsintoafryingpanovermedium-highheatuntiltheliquidsaresteaming.Coverandsteamfor8to10minutesoruntilthebroccoliniisvibrantlygreenandslightlytender.Checkon thepanperiodically tomakesure the liquidshaven’ttotallyevaporated;iftheydogetlow,add1tablespoon(15ml)ofwateratatimeasneeded.

Tomakethespicychickpeas:simplytoss thechickpeaswiththespicesandlemonjuiceandadjustaccordingtopreference.

Serveeverythingonplatesandenjoy.

RESOURCES

INGREDIENTSGrabasmuchfreshproducefromyourlocalfarmer’smarketasyoucan.It’sgonnatastethebest.Askthevendorsiftheyhaveanyuglyproduce

they will sell for cheaper—also called “culled” produce—and whenthere’s a good deal (e.g., beets for a buck a pound), load up and getcreativewithbeetsthatweek.Tosavemoneybutstilleatorganic,checkout theEnvironmentalWorkingGroup’sDirtyDozenandCleanFifteenlists every year (just Google it); they tell you the most and leastpesticide-contaminated foods. Buy theworst ones organic (like apples)andbuytheleastcontaminatedonesnon-organic(likeavocados).It’stheperfect-ishhappymedium.

Thenutsyoubuy shouldbe raw,unsaltedandorganic ifpossible.Get’em from Prana if you’re in Canada (hey, neighbor) by ordering fromtheir site: boutiqueprana.com. If you’re in the U.S., try nuts.com.Otherwisegetnutsfromyourlocalhealthfoodstore,thoughtheymightnotbeasfresh.

Let’stalkoil.Thebestextravirginoliveoilisorganic,soldindarkglassbottles and slightly cloudy with a few pieces of olive fragments stillfloating around in it. Buy this stuff if you can. Otherwise use organicoliveoil formycookedrecipesbecauselower-qualityextravirginoliveoildoesn’tdowellwhenheated.

Alternatively,use lemonjuiceorwater insteadofoil inallmyrecipes.Coconutoilshouldberaw,organicandunrefined.Butifyoudespisethetasteofcoconut(Idon’tunderstandyoupeople),gofortherefinedkind.

Someofyoumightbelookingthroughtherecipesandasking:whatthefrick is tamari (which begs a second question: why are you saying“frick”)?Iknowitsoundsstrange,butit’sbasicallyjustabetterversionofsoysauce.Ithasadeeper,moresavoryflavor,plusit’swheat-freeandlowerinsalt.Ifyoudon’tdosoy,trythisamazingthingcalledcoconutaminos. It’s also like soy sauce, but it comes from coconut,making itsoy-free and gluten-free, and tastes SOGOOD. Iwould list it in everyrecipe,butit’salittleexpensiveandevenweirder-soundingthantamari.

I list a lot of whole-grain, gluten-free noodles, but I know in someregions thesemight be tricky to find. Look online and see if you canorder them,or justuse ricenoodles, sobanoodlesoryour favegluten-

freegraininstead.

BeansshouldbeorganicandPLEASElookat the ingredients list ifyouarebuyingthemcanned—theyputweirdsh#tintheresometimes.Theonly ingredients should be beans,water and salt.A brand calledEdenOrganicuseskombuseaweedinsteadofsalt,sotheyarethecoolest, inmy opinion. I usually use Eden Organic canned beans in my recipesbecause I am a lazy person, but I admit: cooking them yourself isprobablyworthit;itjusttakesabitoftime.

Apple cider vinegar should be unpasteurized (aka raw) and preferablyorganic.Bragg’sisthebrandtobuyinthegrocerystore,unlessyouseesomeatthefarmer’smarket.

Miso paste should be non-GMO, organic and unpasteurized as well. Iknowthereareseveraldifferentvarietiesofmiso,buthonestlyIamnotparticular.Useyourfave.

BOOKSTheChinaStudybyDr.ColinCampbellBreakingtheFoodSeductionbyDr.NealBarnardEattoLivebyDr.JoelFuhrmanTheStarchSolutionbyDr.McDougall Prevent and Reverse Heart Disease by Dr. Caldwell EsselstynDietforaNewAmericabyJohnRobbinsMadCowboybyHowardLymanInDefenseofFoodbyMichaelPollanEatingAnimalsbyJonathanSafranFoerDOCUMENTARIES

ForksOverKnives

Cowspiracy

Earthlings

FoodMatters

Fat,SickandNearlyDead

BLOGSThisRawsomeVeganLife(yourstruly)SweetlyRaw

TalesofaKitchen

Happy.Healthy.Life.

VeganYackAttack

Keepin’ItKind

PostPunkKitchen

VeganSidekick

TheDreamyLeaf

FaringWell

Earthsprout

TheSimpleVeganista

TheFirstMess

VeganRicha

CoconutandBerries

ChoosingRaw

FettleVegan

VeganMiam

ACKNOWLEDGMENTSThanks to Page Street for making this third book happen! Will andMarissa, you’re great. Thanks, mum and Jack, for being my handmodels.Thanks,mumanddad,forjustbeing.Thankstoallfriendsandfamilywhotriedthesecreationsandgavemefeedback,andtheamazingvolunteerswhotestedoutmyrecipes intheirownkitchensaroundtheworldandhelpedmakethemyummier.Thankstothepeepswhohelpedme narrow food photo options down to one (or two… UGHWHICHONE!?) Thanks SO MUCH to everyone who reads my blog or hassupportedmeinanywayalongthisjourney;Iactuallyloveyou.Finally,thankstoJackforbasicallyeatingeverythinginhereandmakingmethehappiestI’veeverbeen.X

INDEXTheindexthatappearedintheprintversionofthistitledoesnotmatchthe pages in your eBook. Please use the search function on youreReadingdevicetosearchfortermsof interest.Foryourreference, thetermsthatappearintheprintindexarelistedbelow.

AAcornSquashwithRomanescoBroccoli+CreamyGingerAlmondGravyalmondsAlmondThymePâté,withBeetRavioli+BasilChiliAlmondSauceCreamyGingerAlmondGravyGingerAlmondSauceforILoveYuChoy(SteamedGreenswithBrownRice,Beets,BlackBeans)ArugulaLeaveswithGoldenBeet,KiwiRadish+OrangeJuiceDressingasianflavorsILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauceJapaneseSweetPotatoeswithBroccoli,Carrot-TumericSauce+PumpkinSeedsPhoBowlwithBasil,Mint,ChivesBokChoy+LeeksRamenNoodleswithBabyBokChoyFreshTurmeric+GingerBrothRiceNoodleswithPeas,Mint,Basil+PeanutLimeSauceSomTamGreenPapayaSaladSpicyNoodleBowlwithBeet,CarrotZucchini+SweetTamarindSauceSushi:MakiRollswithAvocadoCarrot,BellPepper+CauliflowerRiceSweet+SourBokChoywithWhole-GrainMisoNoodlesUdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnionsWinterMelonSoupwithGinger,Cilantro+ShimejiMushroomsasparagusBlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSaucePearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeavesSautéedAsparaguswithMarinatedMushrooms+AlmondsSteamedAsparaguswithRedRice,Mushrooms,Nori+ThickTomatoSauceavocadoAvocado+SpinachFilling,forOnionCornBreadSandwichGardenBurritoswithSpicyMushroomNutMeat,Guacamole+Broccolini

Avocado+SpinachFilling,forOnionCornBreadSandwichGardenBurritoswithSpicyMushroomNutMeat,Guacamole+BroccoliniGuacamole,inGardenBurritoswithSpicyMushroomNutMeatShavedFennelwithGrapefruit,Avocado+RadishesSpicyBrownRicewithKidneyBeans+MashedAvocadoAvocado+SpinachFilling,forOnionCornBreadSandwich

B

BakedAcornSquash,withRomanescoBroccoli+CreamyGingerAlmondGravyBakedEggplantwithRosemarySalt,Savory+CilantroSauceBakedYamswithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSaucebasilBasilOil,forKingOysterMushroomsBasilSauce,forGarlic-MarinatedMorelMushroomsTheGreenBowl:SteamedBroccoli,GreenLentils,BakedZucchini+BasilPestoMango+CoconutSaladwithFreshBasilPhoBowlwithBasil,Mint,Chives,BokChoy+LeeksRiceNoodleswithPeas,Mint,Basil+PeanutLimeSauceBasilOil,forKingOysterMushrooms

BasilSauce,forGarlic-MarinatedMorelMushroombeansblackBlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSauceFullyLoadedYamswithBlackBeans,SesameMisoGravy,GreenOnions+PurpleCabbageILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauceJasmineRicewithEdamame,BlackBeans+SalsaredkidneySpicyBrownRicewithKidneyBeans+MashedAvocadowhitenavyWholeFoodProteins:BakedPotatoeswithGoldenBeets,TahiniGreens+WhiteNavyBeansBeetRavioliwithAlmondThymePâté+BasilbeetsBeetRavioliwithAlmondThymePâté+BasilgoldenILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauceKohlrabi+BeetSaladwithGreenTahiniSauceTricolorQuinoawithTahini,SteamedBeets,Carrots+PeasWholeFoodProteins:BakedPotatoeswithGoldenBeets,

TahiniSauceTricolorQuinoawithTahini,SteamedBeets,Carrots+PeasWholeFoodProteins:BakedPotatoeswithGoldenBeets,TahiniGreens+WhiteNavyBeansbellpepper

BlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSauceblogsbokchoyRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBrothSweet+SourBokChoywithWhole-GrainMisoNoodlesbooks

breadOnionCornBread,forSandwichwithAvocado+SpinachFillingbroccoliAcornSquashwithRomanescoBroccoli+CreamyGingerAlmondGravyBroccoliPestowithSwissChard,SlicedAsparagus,Radish,Beets+SunflowerSeedsJapaneseSweetPotatoeswithBroccoli,Carrot-TumericSauce+PumpkinSeedsBroccoliPestowithSwissChardSlicedAsparagus,Radish,Beets+SunflowerSeedsbroccoliniEggplantOreganoSteakswithLemonyBroccolini+SpicyChickpeasGardenBurritoswithSpicyMushroomNutMeat,Guacamole+Broccolinibuckwheat.seealsosobanoodlesBuckwheatOnionCrust,forSweetCornQuicheButternutSquashSoupwithCinnamonCoriander+CarawaySeeds

C

cabbageFullyLoadedYamswithBlackBeansSesameMisoGravy,GreenOnions+PurpleCabbageGetYourGreenzLeafySaladwithGreenOnions,ZucchiniStrips,PurpleCabbage+TangyTahiniDressingPsychedelicSalad:ShreddedCarrots,RedCabbage+BeetswithLemonSesameDressingpurplered

Carrot-CauliflowerFilling,forStuffedTomatoesCarrotDaikonSaladwithLemonJuice+BasilCarrot,Pineapple,+CoconutSauce,forKaleSaladCarrot-TumericSauce,forJapaneseSweetPotatoeswith

KaleSaladCarrot-TumericSauce,forJapaneseSweetPotatoeswithBroccolicarrotsCarrotDaikonSaladwithLemonJuice+BasilCarrot-TumericSauce,forJapaneseSweetPotatoeswithBroccoliCreamofCarrotSoupwithFennelSeed,Paprika+ThymeKaleSaladwithCarrot,Pineapple+CoconutSauceTricolorQuinoawithTahini,SteamedBeets,Carrots+PeascauliflowerCarrot-CauliflowerFilling,forStuffedTomatoesCauliflowerRice,inMakiRollsCreamyCauliflowerSaucewithRiceNoodlesStuffedTomatoeswithCarrot-CauliflowerFillingSushi:MakiRollswithAvocado,Carrot,BellPepper+CauliflowerRiceCauliflowerRice,inmakirolls

ChanaMasalaQuickChickpeaCurrywithRicecheesesubstitutesBrazilNutCheeze,forLasagnaZucchiniNoodleswithHeirloomTomato,SweetCornCreamyCauliflowerSaucewithRiceNoodlesHerbCheeze(withEpicPortobelloYamBurgers+ShreddedVeg)Mac+Cheeze:TheHealthyWay

chickpeasChanaMasalaQuickChickpeaCurrywithRiceSpicyChickpeas,withEggplantOreganoSteakswithLemonyBroccoliniChiliAlmondSauce,forBakedYamswithQuinoa,Sprouts,SpicyTofuChimichurri,forSweetCorn,BabyTomato+ChimichurriMixUP

cilantroCilantroSauce,forBakedEggplantwithRosemarySaltRadishGreenswithCilantro,Lemon,SnapPeas+AvocadoWinterMelonSoupwithGinger,Cilantro+ShimejiMushroomscoconutKaleSaladwithCarrot,Pineapple+CoconutSauceMango+CoconutSaladwithFreshBasil

coconutmilkYammySoupwithGinger,Fennel+CoconutMilkcookedfoods

cornRawTacoswithSweetCorn,KiwiCumin-MarinatedTomatoes+PeaShootsSweetCorn,BabyTomato+ChimichurriMixUpSweetCornQuichewithBuckwheatOnionCrust+CherryTomatoescouscous

couscousCouscouswithRoastedTomatoesYam+GaiChoyPearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeavesCouscouswithRoastedTomatoes,Yam+GaiChoyCranberryJam(withCreamyButternutSquashwithSage)CreamofCarrotSoupwithFennelSeed,Paprika+ThymeCreamyButternutSquashwithSage,CranberryJam+MicroGreensCreamyCauliflowerSaucewithRiceNoodlesCreamyGingerAlmondGravy,forAcornSquashwithRomanescuBroccoliCreamyMisoSoupwithBabyShitakeMushrooms+SeaVegetablesCreamyPurpleDressing,forMassagedGreenSaladcucumberMassagedGreenSaladwithCreamyPurpleDressing+CucumbercurrydishesChanaMasalaQuickChickpeaCurrywithRiceGreenCoconutCurrywithMarinated’Shrooms,Broccoli+Tomato

D

daikonCarrotDaikonSaladwithLemonJuice+BasilDippingSauce,forSummerRollswithShreddedVeg,Avocado,Basil,Mintdocumentaries

dressingCreamyPurpleDressing,forMassagedGreenSaladGingerLemonDressing,forRedKuriSquashwithBasmatiRice+BabySpinachGreenTahiniSauce,forKohlrabi+BeetSaladLemonSesameDressing,forPsychedelicSaladwithShreddedCarrots,RedCabbage+BeetsLemonyGingerDressing,forFarmer’sMarketBountySaladOrangeJuiceDressing,forArugulaLeaveswithGoldenBeet,Kiwi,RadishSprirulinaDressing,forRadicchioSaladTangyTahiniDressing,forGetYourGreenzSaladThickParsleyDressing,forLettuceSorrel,PeaGreens,FavaBeans,Tomatoes,ShreddedVeg

Eeatingplants

eatingplantsedamameUdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnionseggplantBakedEggplantwithRosemarySalt,Savory+CilantroSauceEggplantOreganoSteakswithLemonyBroccolini+SpicyChickpeasEggplantOreganoSteakswithLemonyBroccolini+SpicyChickpeasEpicPortobelloYamBurgerswithParsley,HerbCheeze+ShreddedVeg

F

falafelFreedomFalafelwithLemonPepperSpinachSaladFarmer’sMarketBounty:MixedGreenswithGarlicShoots,BabyTomatoesGreenOnions,GoldenBeets+LemonyGingerDressingfavabeansFreedomFalafelwithLemonPepperSpinachSaladgreens

fennelShavedFennelwithGrapefruit,Avocado+RadishesYammySoupwithGinger,Fennel+CoconutMilkFreedomFalafelwithLemonPepperSpinachSaladFullyLoadedYamswithBlackBeans,SesameMisoGravy,GreenOnions+PurpleCabbage

G

GardenBurritoswithSpicyMushroomNutMeat,Guacamole+BroccolinigarlicGarlic-MarinatedMorelMushroomswithHeirloomTomato,BasilSauce,Radish+DillgarlicshootsZucchiniNoodleswithGarlicKalePesto+HempSeedsGarlicKalePesto(withZucchiniNoodles+HempSeeds)Garlic-MarinatedMorelMushroomswithHeirloomTomato,BasilSauce,Radish+DillGetYourGreenzLeafySaladwithGreenOnions,ZucchiniStrips,PurpleCabbage+TangyTahiniDressinggingerCreamyGingerAlmondGravy,forAcornSquashwithRomanescuBroccoliGingerAlmondSauceforILoveYuChoy(SteamedGreens

BroccoliGingerAlmondSauceforILoveYuChoy(SteamedGreenswithBrownRice,Beets,BlackBeans)GingerLemonDressing,forRedKuriSquashwithBasmatiRice+BabySpinachRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBrothYammySoupwithGinger,Fennel+CoconutMilkgrapefruitShavedFennelwithGrapefruit,Avocado+RadishesgravySesameMisoGravyTahiniMisoGravy

TheGreenBowl:SteamedBroccoli,GreenLentils,BakedZucchini+BasilPestoGreenCoconutCurrywithMarinated’Shrooms,Broccoli+TomatogreenonionsGreenTahiniSauce,forKohlrabi+BeetSaladGuacamole,inGardenBurritos

H

HerbCheese,withEpicPortobelloYamBurgers

I

ILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauceingredientsItalianflavorsCreamyCauliflowerSaucewithRiceNoodlesLasagnaZucchiniNoodles,HeirloomTomato,SweetCorn+BrazilNutCheezePennePestowithBasil+RoastedGrapeTomatoesRawsomePizza:VeggieCrustwithAvocado,Tomato,Spinach,Basil+Onion

J

JapaneseSweetPotatoeswithBroccoliCarrot-TumericSauce+PumpkinSeedsJasmineRicewithEdamame,BlackBeans+Salsa

K

kale

kaleKaleSaladwithCarrot,Pineapple+CoconutSauceZucchiniNoodleswithGarlicKalePesto+HempSeedsKaleSaladwithCarrot,Pineapple+CoconutSauceKingOysterMushroomslayeredwithHeirloomTomato,Basil+Avocadokiwi

Kohlrabi+BeetSaladwithGreenTahiniSauce

L

LasagnaZucchiniNoodles,HeirloomTomato,SweetCorn+BrazilNutCheezeLatinflavorsChimuchurriGardenBurritoswithSpicyMushroomNutMeat,Guacamole+BroccoliniJasmineRicewithEdamame,BlackBeans+SalsaRawTacoswithSweetCorn,Kiwi,Cumin-MarinatedTomatoes+PeaShootsSweetCorn,BabyTomato+ChimichurriMixUpleeks

Leeks+Ginger,forWarmingMisoSoupLeeks+Ginger,forWarmingMisoSouplemonGingerLemonDressing,forRedKuriSquashwithBasmatiRice+BabySpinachLemonSesameDressing,forPsychedelicSaladwithShreddedCarrots,RedCabbage+BeetsLemonyBroccolini,withEggplantOreganoSteaks+SpicyChickpeasLemonPepperSpinachSalad,withFreedomFalafelLemonyBroccolini,withEggplantOreganoSteaks+SpicyChickpeaslentils,green

Lettuce,Sorrel,PeaGreens,FavaBeans,Tomatoes,ShreddedVeg+ThickParsleyDressingMMac+Cheeze:TheHealthyWayMango+CoconutSaladwithFreshBasilMapleMisoGlaze,forSobaNoodleswithAvocado,CarrotRibbons+ShreddedSpinachMarinatedEnokiMushrooms,withNoriWraps,PurpleCabbage+GreensMarinatedMushrooms,withCreamyMisoSoupMassagedGreenSaladwithCreamyPurpleDressing+CucumbermeatsubstitutesAlmondThymePâté,withBeetRavioli+BasilGardenBurritoswith

CucumbermeatsubstitutesAlmondThymePâté,withBeetRavioli+BasilGardenBurritoswithSpicyMushroomNutMeat,Guacamole+BroccoliniSpicyMushroomNutMeat,ingardenburritosMiddleEasternflavorsFreedomFalafelwithLemonPepperSpinachSaladmintPearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeavesPhoBowlwithBasil,Mint,Chives,BokChoy+LeeksRiceNoodleswithPeas,Mint,Basil+PeanutLimeSaucemisoCreamyMisoSoupwithBabyShitakeMushrooms+SeaVegetablesMapleMisoGlaze,forSobaNoodleswithAvocado,CarrotRibbons+ShreddedSpinachMisoBroth,forOne-PotVeggieNoodleSoupOne-PotVeggieNoodleSoupwithMisoBrothSesameMisoGravySweet+SourBokChoywithWhole-GrainMisoNoodlesTahiniMisoGravyUdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnionsWarmingMisoSoupwithLeeks+Ginger

MisoBroth,forOne-PotVeggieNoodleSoupmushroomsbunapienokiEpicPortobelloYamBurgerswithParsley,HerbCheeze+ShreddedVegGarlic-MarinatedMorelMushroomswithHeirloomTomato,BasilSauce,Radish+DillGreenCoconutCurrywithMarinated’Shrooms,Broccoli+TomatoKingOysterMushroomslayeredwithHeirloomTomato,Basil+AvocadoMarinatedEnokiMushrooms,withNoriWrapsmorelportobelloSautéedAsparaguswithMarinatedMushrooms+AlmondsshimejishitakeWinterMelonSoupwithGinger,Cilantro+ShimejiMushroomsMyFaveDinner:SweetPotatowithTahini,Lemon+BlackPepper

N

noodlesandpastadishes

noodlesandpastadishesBeetRavioliwithAlmondThymePâté+BasilBlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSauceCreamyCauliflowerSaucewithRiceNoodlesLasagnaZucchiniNoodles,HeirloomTomato,SweetCorn+BrazilNutCheezeMac+Cheeze:TheHealthyWayPennePestowithBasil+RoastedGrapeTomatoesRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBrothRiceNoodleswithPeas,Mint,Basil+PeanutLimeSauceSobaNoodleswithAvocado,CarrotRibbons+ShreddedSpinachwithSweetMisoGlazeSpicyNoodleBowlwithBeet,Carrot,Zucchini+SweetTamarindSauceSweet+SourBokChoywithWhole-GrainMisoNoodlesUdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnionsZucchiniNoodleswithGarlicKalePesto+HempSeedsZucchiniNoodleswithLemonJuice,Tahini,Parsley+GreenOnionsnoriwrapswithMarinatedEnokiMushrooms,PurpleCabbage+Greensnuts.seealsospecifictypesofnutHerbCheezeforEpicPortobelloYamBurgers+ShreddedVegSpicyMushroomNutMeat,inGardenBurritosO

Oil-FreeBakedPotatoFrieswithThyme+GarlicOne-PotVeggieNoodleSoupwithMisoBrothOnionCornBread,forSandwichwithAvocado+SpinachFillingOrangeJuiceDressing,forArugulaLeaveswithGoldenBeet,Kiwi,Radish

P

parsleyParsleyDressing,forlettuceandsorrelsaladpasta.seenoodlesandpastadishes

pastryBuckwheatOnionCrust,forSweetCornQuicheSweetCornQuichewithBuckwheatOnionCrust+CherryTomatoespeagreens

peashootspeanutsPeanutSauce,forBlackBeanNoodleswithYams,Asparagusand

PeanutSauce,forBlackBeanNoodleswithYams,AsparagusandSautéedMushroomsRiceNoodleswithPeas,Mint,Basil+PeanutLimeSaucePearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeavespeasPeas+Greens:Paprika-BakedYamswithSpinach,PeasTricolorQuinoawithTahini,SteamedBeets,Carrots+PeasPeas+Greens:Paprika-BakedYamswithSpinach,PeasPennePestowithBasil+RoastedGrapeTomatoespestodishesBroccoliPestowithSwissChardSlicedAsparagus,Radish,BeetsandSunflowerSeedsTheGreenBowl:SteamedBroccoliGreenLentils,BakedZucchini+BasilPestoPennePestowithBasil+RoastedGrapeTomatoesZucchiniNoodleswithGarlicKalePesto+HempSeedsPhoBowlwithBasil,Mint,Chives,BokChoy+LeeksPhyo,Ani,RawFoodKitchen

pineappleKaleSaladwithCarrot,Pineapple+CoconutSaucepotatoesOil-FreeBakedPotatoFrieswithThyme+GarlicWholeFoodProteins:BakedPotatoeswithGoldenBeets,TahiniGreens+WhiteNavyBeansPsychedelicSalad:ShreddedCarrots,RedCabbage+BeetswithLemonSesameDressingpumpkinseeds

PumpkinSoupwithPotatoes,PumpkinSeeds,Leeks+CoconutMilkpurplecabbage

Q

QuickTomatoSoupwithMisoandThymequinoaBakedYamswithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSauceTricolorQuinoawithTahini,SteamedBeets,Carrots+Peas

R

RadicchioSaladwithParsley,SunflowerSeeds,Carrot+SpirulinaDressingRadishGreenswithCilantro,Lemon,SnapPeas+AvocadoradishesRadishGreenswithCilantro,Lemon,SnapPeas+AvocadoShaved

radishesRadishGreenswithCilantro,Lemon,SnapPeas+AvocadoShavedFennelwithGrapefruit,Avocado+RadishesRainbowPlatewithTahini

RainbowWrapsRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBrothRawFoodKitchen(AniPhyo)rawfoodsRawTacoswithSweetCorn,Kiwi,Cumin-MarinatedTomatoes+PeaShootsRawsomePizza:VeggieCrustwithAvocado,Tomato,Spinach,Basil+OnionRedKuriSquashwithBasmatiRice+BabySpinachTossedinGingerLemonDressingResourcesriceChanaMasalaQuickChickpeaCurrywithRiceCreamyCauliflowerSaucewithRiceNoodlesILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauceJasmineRicewithEdamame,BlackBeans+SalsaRedKuriSquashwithBasmatiRice+BabySpinachTossedinGingerLemonDressingSpicyBrownRicewithKidneyBeans+MashedAvocadoSteamedAsparaguswithRedRice,Mushrooms,Nori+ThickTomatoSauceSushi:MakiRollswithAvocadoCarrot,BellPepper+CauliflowerRiceRiceNoodleswithPeas,Mint,Basil+PeanutLimeSauceRoastedSquashSeeds

rutabaga

S

saladsArugulaLeaveswithGoldenBeet,Kiwi,Radish+OrangeJuiceDressingCarrotDaikonSaladwithLemonJuice+BasilFreedomFalafelwithLemonPepperSpinachSaladGetYourGreenzLeafySaladwithGreenOnions,ZucchiniStrips,PurpleCabbage+TangyTahiniDressingKaleSaladwithCarrot,Pineapple+CoconutSauceKohlrabi+BeetSaladwithGreenTahiniSauceMango+CoconutSaladwithFreshBasilMassagedGreenSaladwithCreamyPurpleDressing+Cucumber

MassagedGreenSaladwithCreamyPurpleDressing+CucumberPsychedelicSalad:ShreddedCarrots,RedCabbage+BeetswithLemonSesameDressingRadicchioSaladwithParsley,SunflowerSeeds,Carrot+SpirulinaDressingSomTamGreenPapayaSalad

sandwichesandwrapsEpicPortobelloYamBurgerswithParsley,HerbCheeze+ShreddedVegNoriWrapswithMarinatedEnokiMushrooms,PurpleCabbage+GreensOnionCornBread,forSandwichwithAvocado+SpinachFillingRainbowWraps

saucesBasilSauce,forGarlic-MarinatedMorelMushroomwithHeirloomTomatoCarrot,Pineapple+CoconutSauce,forKaleSaladCarrot-TumericSauce,forJapaneseSweetPotatoeswithBroccoliChiliAlmondSauceCilantroSauce,forBakedEggplantwithRosemarySaltDippingSauce,forsummerrollsGingerAlmondSauceforILoveYuChoy(SteamedGreenswithBrownRice,Beets,BlackBeans)GreenTahiniSauce,forKohlrabi+BeetSaladGreenTahiniSauce,forWholeFoodProteinsMisoSauceforSweetandSourBokChoyPeanutLimeSauce(forRiceNoodleswithPeas,MintandBasil)PeanutSauce,forBlackBeanNoodleswithYams,AsparagusandSautéedMushroomsSalsaforJasmineRicewithEdamameandBlackBeansSun-DriedTomatoSauce,forPearlCouscousandsteamedasparagusSweetTamarindSauce,forSpicyNoodleBowlwithBeet,CarrotandZucchiniTomatoSauce,forSteamedAsparaguswithRedRice,MushroomsandNoriSautéedAsparaguswithMarinatedMushrooms+AlmondsShavedFennelwithGrapefruit,Avocado+Radishessnappeas

SobaNoodleswithAvocado,CarrotRibbons+ShreddedSpinachwithSweetMisoGlazeSomTamGreenPapayaSaladsorrelsoupsButternutSquashSoupwithCinnamon,Coriander+CarawaySeedsCreamofCarrotSoupwithFennelSeed,Paprika+ThymeCreamy

CreamofCarrotSoupwithFennelSeed,Paprika+ThymeCreamyMisoSoupwithBabyShitakeMushrooms+SeaVegetablesOne-PotVeggieNoodleSoupwithMisoBrothPhoBowlwithBasil,Mint,Chives,BokChoy+LeeksPumpkinSoupwithPotatoes,PumpkinSeeds,Leeks+CoconutMilkQuickTomatoSoupwithMisoandThymeRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBrothSweetCornChowderwithGarlic,Miso+WalnutsWarmingMisoSoupwithLeeks+GingerWinterMelonSoupwithGinger,Cilantro+ShimejiMushroomsYammySoupwithGinger,Fennel+CoconutMilkSpicyBrownRicewithKidneyBeans+MashedAvocadoSpicyChickpeas,+EggplantOreganoSteakswithLemonyBroccoliniSpicyMushroomNutMeat,inGardenburritosSpicyNoodleBowlwithBeet,Carrot,Zucchini+SweetTamarindSaucespinachAvocado+SpinachFilling,forOnionCornBreadSandwichFreedomFalafelwithLemonPepperSpinachSaladPeas+Greens:Paprika-BakedYamswithSpinach,PeasRedKuriSquashwithBasmatiRice+BabySpinachTossedinGingerLemonDressingSprirulinaDressing,forRadicchioSaladsquashAcornSquashwithRomanescoBroccoli+CreamyGingerAlmondGravyButternutSquashSoupwithCinnamon,Coriander+CarawaySeedsCreamyButternutSquashwithSage,CranberryJam+MicroGreensRedKuriSquashwithBasmatiRice+BabySpinachTossedinGingerLemonDressingSteamedAsparaguswithRedRice,Mushrooms,Nori+ThickTomatoSauceStuffedTomatoeswithCarrot-CauliflowerFillingSummerRollswithShreddedVeg,Avocado,Basil,Mint+DippingSauceSushi:MakiRollswithAvocado,Carrot,BellPepper+CauliflowerRiceSweetCorn,BabyTomato+ChimichurriMixUpSweetCornChowderwithGarlic,Miso+WalnutsSweetCornQuichewithBuckwheatOnionCrust+CherryTomatoesSweetPotatoSliceswithLime-SpritzedBabyGreens+Cornsweetpotatoes.seeyamsandsweetpotatoesSweet+SourBokChoywithWhole-GrainMisoNoodlesSweetTamarindSauce,forSpicyNoodleBowlwithBeet,Carrot,Zucchiniswisschard

T

chard

T

tahiniGreenTahiniSauce,forKohlrabi+BeetSaladlemonsesamedressing,forPsychedelicSaladMyFaveDinner:SweetPotatowithTahini,Lemon+BlackPepperRainbowPlatewithTahiniTahiniMisoGravyTangyTahiniDressing,forGetYourGreenzSaladTricolorQuinoawithTahini,SteamedBeets,Carrots+PeastamarindSweetTamarindSauce,forSpicyNoodleBowlwithBeet,CarrotZucchinitechniques

ThickParsleyDressing,forLettuce,Sorrel,PeaGreens,FavaBeansTomatoes,ShreddedVegtipstofuBakedYamswithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSauceSpicyTofu

TomatoSauce,forSteamedAsparaguswithRedRice,Mushrooms,NoriTomatoStackswithAvocado,Corn+SpicestomatoesCouscouswithRoastedTomatoes,Yam+GaiChoycumin-marinated(forRawTacos)PearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeavesPennePestowithBasil+RoastedGrapeTomatoesstuffedwithCarrot-CauliflowerFillingSweetCorn,BabyTomato+ChimichurriMixUptools

TricolorQuinoawithTahini,SteamedBeets,Carrots+PeastumericRamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBroth

U

UdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnions

VvonEuw,Emily

vonEuw,Emily

W

WarmingMisoSoupwithLeeks+GingerwelcomeWholeFoodProteins:BakedPotatoeswithGoldenBeets,TahiniGreens+WhiteNavyBeansWinterMelonSoupwithGinger,Cilantro+ShimejiMushrooms

Y

YamFriesForeverYammySoupwithGinger,Fennel+CoconutMilkyamsandsweetpotatoesBakedYamswithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSauceBlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSauceCouscouswithRoastedTomatoes,Yam+GaiChoyFullyLoadedYamswithBlackBeans,SesameMisoGravy,GreenOnions+PurpleCabbageJapaneseSweetPotatoeswithBroccoli,Carrot-TumericSauce+PumpkinSeedsMac+Cheeze:TheHealthyWayMyFaveDinner:SweetPotatowithTahini,Lemon+BlackPepperPeas+Greens:Paprika-BakedYamswithSpinach,PeasYammySoupwithGinger,Fennel+CoconutMilk

Z

zucchiniTheGreenBowl:SteamedBroccoli,GreenLentils,BakedZucchini+BasilPestoLasagnaZucchiniNoodles,HeirloomTomato,SweetCorn+BrazilNutCheezeZucchiniNoodleswithGarlicKalePesto+HempSeedsZucchiniNoodleswithLemonJuice,Tahini,Parsley+GreenOnionsZucchiniNoodleswithGarlicKalePesto+HempSeedsZucchiniNoodleswithLemonJuice,Tahini,Parsley+GreenOnions

+HempSeedsZucchiniNoodleswithLemonJuice,Tahini,Parsley+GreenOnions

ABOUTTHEAUTHOR

EmilyvonEuwlives inBritishColumbia,Canada.She is thecreatorofthe award-winning food blog, This Rawsome Vegan Life(www.thisrawsomeveganlife.com) and author of the bestselling raw,vegan, gluten-free desserts cookbook,Rawsome Vegan Baking, and 100Best Juices, Smoothies and Healthy Snacks. When she is not writingcookbooks,makingrecipesfortheblogorstudyinghistoryatuniversityshe can be found singing out of tune to Mariah Carey in the forest,crying with joy when she thinks of baby pigs, devouring all sweetpotatoes in sight and dancing the night away with friends (but oftenwithjustherself,likeshedidabout2minutesago).

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CONTENTS

TitlePage

CopyrightNotice

Dedication

WELCOMEEatPlants

Tips

Tools

Techniques

RAWPsychedelicSalad:ShreddedCarrots,RedCabbage+BeetsWithLemon

SesameDressing

ZucchiniNoodleswithGarlicKalePesto+HempSeeds

RainbowWraps

CreamyMisoSoupwithBabyShiitakeMushrooms+SeaVegetables

Kohlrabi+BeetSaladwithGreenTahiniSauce

EpicPortabelloYamBurgerswithParsley,HerbCheeze+ShreddedVeg

SweetCornChowderwithGarlic,Miso+Walnuts

NoriWrapswithMarinatedEnokiMushrooms,PurpleCabbage+Greens

Mango+CoconutSaladwithFreshBasil

YammySoupwithGinger,Fennel+CoconutMilk

Sushi:MakiRollswithAvocado,Carrot,BellPepper+CauliflowerRice

GardenBurritoswithSpicyMushroomNutMeat,Guacamole+Broccolini

ZucchiniNoodleswithLimeJuice,Tahini,Parsley+GreenOnions

SummerRollswithShreddedVeg,Avocado,Basil,Mint+DippingSauce

RawsomePizza:VeggieCrustwithAvocado,Tomato,Spinach,Basil+Onion

CarrotDaikonSaladwithLemonJuice+Basil

ArugulaLeaveswithGoldenBeet,Kiwi,Radish+OrangeJuiceDressing

Garlic-MarinatedMorelMushroomswithHeirloomTomato,BasilSauce,Radish+Dill

RadishGreenswithCilantro,Lemon,SnapPeas+Avocado

KingOysterMushroomsLayeredwithHeirloomTomato,Basil+Avocado

SweetCornQuichewithBuckwheatOnionCrust+CherryTomatoes

KaleSaladwithCarrot,Pineapple+CoconutSauce

PhoBowlwithBasil,Mint,Chives,BokChoy+Leeks

SomTam:GreenPapayaSalad

GetYourGreenz:LeafySaladwithGreenOnions,ZucchiniStrips,PurpleCabbage+TangyTahiniDressing

RawTacoswithSweetCorn,Kiwi,Cumin-MarinatedTomatoes+PeaShoots

ShavedFennelwithGrapefruit,Avocado+Radishes

StuffedTomatoeswithCarrot-CauliflowerFilling

RadicchioSaladwithParsley,SunflowerSeeds,Carrot+SpirulinaDressing

Lettuce,Sorrel,PeaGreens,FavaGreens,Tomatoes,ShreddedVeg+ThickParsleyDressing

MassagedGreenSaladwithCreamyPurpleDressing+Cucumber

GreenCoconutCurrywithMarinated’Shrooms,Broccoli+Tomato

BeetRavioliwithAlmondThymePâté+Basil

Lasagna:ZucchiniNoodles,HeirloomTomato,SweetCorn+BrazilNutCheeze

QuickTomatoSoupwithMiso+Thyme

SpicyNoodleBowlwithBeet,Carrot,Zucchini+SweetTamarindSauce

SweetCorn,BabyTomato+ChimichurriMixUp

TomatoStackswithAvocado,Corn+Spices

Farmer’sMarketBounty:MixedGreenswithGarlicShoots,BabyTomatoes,GreenOnions,GoldenBeets+LemonyGingerDressing

BroccoliPestowithSwissChard,SlicedAsparagus,Radish,Beets+SunflowerSeeds

OnionCornBreadSandwichwithAvocado+SpinachFilling

COOKEDMac+Cheeze:TheHealthyWay

TheGreenBowl:SteamedBroccoli,GreenLentils,BakedZucchini+BasilPesto

ILoveYuChoy:SteamedGreenswithBrownRice,Beets,BlackBeans+GingerAlmondSauce

SobaNoodleswithAvocado,CarrotRibbons,ShreddedSpinach+MapleMisoGlaze

PumpkinSoupwithPotatoes,PumpkinSeeds,Leeks+CoconutMilk

JasmineRicewithEdamame,BlackBeans+Salsa

SweetPotatoSliceswithLime-SpritzedBabyGreens+Corn

CreamyCauliflowerSaucewithRiceNoodles

SautéedAsparaguswithMarinatedMushrooms+Almonds

BakedEggplantwithRosemarySalt,Savory+CilantroSauce

WarmingMisoSoupwithLeeks+Ginger

BakedYamswithQuinoa,Sprouts,SpicyTofu+ChiliAlmondSauce

CreamofCarrotSoupwithFennelSeed,Paprika+Thyme

CreamyButternutSquashwithSage,CranberryJam+MicroGreens

MyFaveDinner:SweetPotatowithTahini,Lemon+BlackPepper

WinterMelonSoupwithGinger,Cilantro+ShimejiMushrooms

RiceNoodleswithPeas,Mint,Basil+PeanutLimeSauce

RamenNoodleswithBabyBokChoy,FreshTurmeric+GingerBroth

TricolorQuinoawithTahini,SteamedBeets,Carrots+Peas

Sweet+SourBokChoywithWhole-GrainMisoNoodles

RedKuriSquashwithBasmatiRice+BabySpinachTossedinGingerLemonDressing

Peas+Greens:Paprika-BakedYamswithSpinach,Peas

WholeFoodProteins:BakedPotatoeswithGoldenBeets,TahiniGreens+WhiteNavyBeans

One-PotVeggieNoodleSoupwithMisoBroth

SteamedAsparaguswithRedRice,Mushrooms,Nori+ThickTomatoSauce

AcornSquashwithRomanescoBroccoli+CreamyGingerAlmondGravy

YamFriesForever

RainbowPlatewithTahini

PennePestowithBasil+RoastedGrapeTomatoes

JapaneseSweetPotatoeswithBroccoli,Carrot-TurmericSauce+PumpkinSeeds

SpicyBrownRicewithRedKidneyBeans+MashedAvocado

CouscouswithRoastedTomatoes,Yam+GaiChoy

BlackBeanNoodleswithYams,Asparagus,SautéedMushrooms+PeanutSauce

ButternutSquashSoupwithCinnamon,Coriander+CarawaySeeds

Oil-FreeBakedPotatoFrieswithThyme+Garlic

FreedomFalafelwithLemonPepperSpinachSalad

PearlCouscouswithSteamedAsparagus,Sun-DriedTomatoSauce,Basil+MintLeaves

FullyLoadedYamswithBlackBeans,SesameMisoGravy,GreenOnions+PurpleCabbage

UdonNoodleBowlwithMisoGingerSauce,Edamame+GreenOnions

ChanaMasala:QuickChickpeaCurrywithRice

EggplantOreganoSteakswithLemonyBroccolini+SpicyChickpeas

RESOURCESIngredients

Books

Documentaries

Blogs

ACKNOWLEDGMENTS

ABOUTTHEAUTHOR

INDEX

Copyright

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