• 1 1/2 cups soy milk

• 1 1/2 cups water

• 1 tbsp salt

• 1 tbsp paprika

• 1 tbsp garlic powder or 3 cloves minced garlic

• 1/2 cup tamari

• 1/2 cup nutritional yeast

• 1/5 block firm tofu

• 1 cup vegetable oil

• 1 box macaroni noodles

• 1 tbsp mustard

Preheat oven to 350 F. Blend first eight ingredients in a blender on high for about 30 seconds. Slowly add oil and blend for at least another 40 seconds.

Cook noodles to package instructions. Place in casserole dish and stir in mustard. Pour soy cheeze over noodles until they are just covered. Make sure the cheeze isn't too dry.

Bake for 25 to 30 minutes or until cheeze darkens slightly and begins to bubble on top.

• 2 tbsp Olive Oil

• 1 large onion, diced

• 1-2 chopped and seeded “Sweet and Fresh” peppers, such as Bell Peppers, Costeño, New Mexico (aka dried

• Anaheim, California, or Colorado), and Choricero

• 1-2 chopped and seeded “Hot” peppers, such as Jalapenos, Habaneros, Cascabels, Pequin or Arbol

• 1-2 chopped and seeded “smoky” peppers, such as Chipotles (dried, smoked jalapeños), Ñora or Guajillo

• -OR- 1 can of chipotles in Adobo sauce (this is normally the easiest)

• 1-2 chopped and seeded “Rich and Fruity” peppers, such as Ancho, Mulato, Poblano or Pasilla

• ~3 cloves of garlic, finely chopped

• 1 ½ tbsp. cumin

• 1 ½ tbsp. oregano

• 1 ½ tbsp. chili powder

• ½ tbsp. smoked paprika

• 1 (28-oz can) can fire roasted crushed tomatoes

• 2 (14-oz) cans red kidney beans, drained

• 2 (14-oz) cans chickpeas, keep liquid

• 1 can original Rotel (or mild, etc)

• 1 tbsp. soy sauce

The peppers in this recipe are what makes the chili. Have fun shopping for peppers, and try different ones!

Put oil in the bottom of the pan. Once the pan is hot, add onions and sweat the onions until translucent.

Next, add all the chopped and seeded peppers, garlic, cumin, oregano, chili powder, and smoked paprika. NOTE: if you are using canned Adobo peppers wait to add them until you add the beans – also, I recommend running the adobo can through a food processor first!

Stir and cook until the peppers cook down, are tender, and smell good.

Add all the tomatoes, kidney beans, chickpeas, Rotel and soy sauce.

Add veggie broth if it's too thick.

Simmer until it looks and smells done.

• 1 cup TVP

• 1 cup hot water

• Taco seasoning (I make my own so it is salt free because you’ll want to use soy sauce)

• Soy Sauce

• Medium heat tolerant oil of choice

• Italian seasonings

• Red pepper flakes

Use olive oil to cook in and do all steps through adding the soy sauce. This is what makes the TVP taste savory. Season with Italian seasonings and red pepper flakes, and garlic and onion if not cooking that fresh.

The most flavorful way to make this is to saute the onion and garlic first, add all the seasonings, then add the TVP dry + soy sauce and just mix in before adding equal parts broth to TVP. Once it all looks good, proceed with the tomato sauce.

• 1 green bell pepper, chopped and seeded

• Optional: Add extra peppers if you’re looking for more flavor, such as poblanos and jalapenos

• 1 cup frozen corn

• ½ red onion, chopped

• 1 can black beans

• 1 cup of Salsa, or to taste

• Optional: 2 cups non-dairy shredded cheese, or to taste

Mix in a bowl, and store in fridge. When you’re ready for an enchilada, spoon onto a tortilla, roll up, and top with salsa and non-dairy cheese. Microwave for a minute or two. Fresh and a la carte!

I used to keep a batch of this in the fridge in college. Very convenient.

• 1 box Annie's vegan mac n’ cheese

  • Tip: I use a lot of Earth Balance and a little extra plant-based milk to make the cheeze sauce extra creamy.

• 1 can black beans, drained and rinsed

• 1 can Rotel, drained

Make mac as directed, stir in rinsed black beans and a can of drained Rotel.

Variation: Use leftover Taco TVP instead of black beans.

• Fresh Pizza Dough (Publix used to always have this)

• Pasta Sauce

• Pesto

• Shredded Mozzarella (Optional: some shredded Parmesan or Romano)

• Fresh chopped veggies of choice (onion, tomato, spinach, peppers, mushroom, zucchini, etc)

• Optional: Pepperoni slices, cooked sausage, etc

• Garlic

Separate dough ball in two (you are making two calzones) and hand stretch each on baking pan. Spoon spread pasta sauce over half. Add a dollop or two of pesto (optional). Add 1 or 2 handfuls of cheese to taste.

Pile on fresh veggies, cooked meats, etc. Stretch open half of calzone over top and pinch to seal.

Garnish with a drizzle of olive oil and fresh chopped garlic. Bake until calzone is golden.

• 1 cup uncooked green lentils

• 4 cups water

• 1 tablespoon olive oil

• 1 medium yellow onion, diced small

• 1 green pepper, diced small

• 2 cloves garlic, minced

• 3 Tablespoons chili powder

• 2 teaspoons oregano

• 1 teaspoon salt

• 8 oz can tomato sauce

• 1/4 cup tomato paste

• 3 tablespoons maple syrup

• 1 tablespoon yellow mustard

• 4 to 6 onion buns

Put the lentils in a small sauce pot and add water. Cover and bring to a boil, then reduce heat and simmer 30 min. Drain and set aside.

About 10 min. before lentils are done, sauté the onion and pepper in oil for 7 min. in a medium saucepan, until softened. Add the garlic and sauté a minute more.

Add the cooked lentils, the chili powder, oregano. and salt to the onion/garlic and mix. Add the tomato sauce and tomato paste.

Cook about 10 min. Add the maple syrup and mustard and heat through. Turn the heat off and let sit for about 10 min.

Serve in the onion buns.

Can also be served cold or warm in romaine lettuce leaves.

• Package of crescent rolls

• Cheese of choice: recommend mozzarella, parmesan, ricotta, non-dairy cheeses

• Meats of choice: TVP (do spaghetti style), ground beef, sausage, Lightlife vegan sausage

• Pizza sauce

Preheat oven to 375 degrees. Spray muffin pan. Press a triangle crescent into the bottom of cup with corner out. Layer pizza sauce, cheeses, and meat. Place or stretch corner over top.

Bake about 18 to 20 mins.

For parties: Let each person build their row of 3 cupcakes and "label" row with a colored toothpick.

• 1 onion

• 2 cloves garlic

• 2 cups veggie broth

• 1/4 tsp salt, pepper or to taste

• Field Roast vegan sausage links

• 5 oz baby spinach

• 2 cups couscous

• Chopped pistachios

Heat pan with olive oil, and saute onion and garlic until softened.

Add broth, salt, and pepper. Bring to boil and add Field Roast sausage. Heat through.

Add spinach until it begins to wilt.

Add couscous, cover, and remove from heat. Let sit ~5 minutes.

Fluff with fork. Serve with chopped pistachios.

• 1 lb block of extra firm tofu, pressed for 30 minutes then cut into 1” cubes (16 oz.)

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon sea salt

• 2 teaspoons cornstarch

• ½ tablespoon light soy sauce or liquid aminos

• ½ teaspoon sesame oil or any oil

In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and toss to coat. Add in all of the other seasoning ingredients and toss to thoroughly combine.

Place in your air fryer in a single row, so that all the tofu has a little bit of space around each piece. Set your air fryer to 400°F. Cook for 10 minutes, shaking the basket after 5 minutes, then continuing to cook.

Remove after tofu is cooked. Allow to cool for a few minutes then serve.