Vegetable Sushi Rolls

No fish? No problem! This delicious mix of vegetables with brown sushi rice is sure to please any die-hard sushi lover. If you're not sure about raw carrots, try substituting them with pickled carrots - those really change the game!

Vegetable Sushi Rolls. Photo by Jenny Dorsey.

Vegetable Sushi Rolls. Photo by Jenny Dorsey.

Vegetable Nori Rolls

Servings: 6

Time: 1 hour 30 min (30 min inactive)

INGREDIENTS

Brown Sushi Rice

  • 1.5 cups brown rice
  • 2 cups water
  • 1 Tbsp mirin
  • ½ tsp kosher salt

Pickled Shiitake

  • 2 Tbsp soy sauce
  • 2 Tbsp ponzu sauce
  • 1 cup water
  • 12 dried shiitake mushrooms

Per Roll

  • 1 piece nori wrapping paper
  • 2 Tbsp brown sushi rice
  • 1 leaf shiso, sliced in half 
  • ¼ avocado, sliced lengthwise
  • 1 small handful shredded or pickled carrots
  • 1 small handful fresh or marinated mung bean sprouts
  • 1 pickled shiitake, stemmed, sliced
  • 2 thin slices cucumber
  • ½ tsp scallion, sliced thinly on a bias
  • ½ tsp pickled ginger, chopped 

INSTRUCTIONS

  1. In rice cooker, combine rice, water, mirin and salt. Cook on “brown rice” setting.
  2. In small stock pot, bring soy sauce, ponzu and water to a rolling bowl.
  3. Add dried shiitake and lower heat to low.
  4. Cover and let simmer 30 minutes until shiitakes are soft and pliable.
  5. Stem shiitakes and slice. Set aside.
  6. Place nori wrapper shiny side down on bamboo mat.  Add brown rice to form rectangle on bottom third of wrapper.
  7. Top with shiso, avocado, carrots, mung bean sprouts, shiitake, cucumber scallion and ginger.
  8. Roll wrapper tightly over filling, using bamboo mat, and squeeze gently to compress roll.
  9. Continue to roll and seal the end of nori wrapper with a dab of cold water. Slice into pieces using a sharp knife that has been run under cold water. 

Salmon and Cucumber Rolls

Sushi craving? Look no further than our easy-peasy salmon rolls! We love the fresh crunch of cucumber with our fish - perfect for a light lunch or anytime snack.

Salmon Cucumber Rolls. Photo by Jenny Dorsey.

Salmon Cucumber Rolls. Photo by Jenny Dorsey.

Salmon & Cucumber Hand Roll

Servings: 6

Time: 1 hour (30 min inactive)

INGREDIENTS

Brown Sushi Rice

  • 1.5 cups brown rice
  • 2 cups water
  • 1 Tbsp mirin
  • ½ tsp kosher salt

Salmon Ceviche

  • ½ lb salmon, large dice
  • 1 tsp fish sauce
  • 1 Tbsp mirin
  • 1 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • 1 tsp scallion, minced
  • 1 clove garlic, minced
  • 1 1/8” piece ginger, minced

To Assemble (Each)

  • 1 square nori wrapper
  • 3 Tbsp brown sushi rice
  • 4 long slices cucumber
  • 1 tsp scallion, sliced
  • ¼ tsp toasted sesame seeds
  • 2 Tbsp salmon ceviche

INSTRUCTIONS

  1. In rice cooker, combine rice, water, mirin and salt. Cook on “brown rice” setting.
  2. In small bowl, combine salmon, fish sauce, mirin, rice vinegar, scallion, garlic and ginger. Let cure 30 minutes.
  3. To assemble each hand roll, place nori wrapper shiny side down and add cooked rice in rectangle on the bottom edge of nori wrapper.
  4. Spread salmon, cucumber, scallion, sesame seeds in line at center of rice.
  5. Roll wrapper with ingredients away from you, keeping the cylinder as tight as possible as you wrap. 
  6. Seal edge with cold water. 
  7. Dip knife in cold water and slice carefully into pieces.

Chia Nut Bites

These dreamy little bites of chia, almond, flaxseed, and sesame will make your afternoon snack-time sing! You can also fashion them into flat little squares or make a homemade powerbar! 

Chia Nut Bites. Photo by Jenny Dorsey.

Chia Nut Bites. Photo by Jenny Dorsey.

Homemade Chia & Nut Bars

Yield: 15-20 small bites 

Time: 10 minutes (active) 2 hours (inactive)

INGREDIENTS

  • 10 Medjool dates, pitted 
  • ½ cup creamy almond butter, unsweetened
  • 2 Tbsp maple syrup 
  • ¼ cup goji berries
  • 1 Tbsp sesame seeds 
  • 2 Tbsp chia seeds
  • 1 Tbsp flaxseed, ground 
  • ¼ cup almonds, sliced
  • ¼ cup cold water (as needed)

INSTRUCTIONS

  1. In food processor, process dates until they roll into a ball.
  2. Add almond butter and maple syrup. Blend until smooth.
  3. Add goji berries, sesame seeds, chia seeds, flaxseed and almonds. Blend until combined, adding cold water if needed. Scrape down the sides of food processor with spatula to ensure mixture is incorporating evenly.
  4. Transfer to plastic wrap-lined (or wax paper lined) tray and smooth into 1” to 2” layer. Wrap in plastic wrap and place in freezer for 2 hours to harden. Remove and cut into squares or roll into small balls. 

Farro Salad

We use tons of parsley and basil brighten up this tasty farro salad so it's perfect for a summer lunch or an appetizer with dinner. Farro is an ancient grain packed with dietary fiber and protein! Because it is a complex carbohydrate, we find it suitable for diabetics but still recommend small serving portions!

Farro Salad. Photo by Jenny Dorsey.

Farro Salad. Photo by Jenny Dorsey.

Farro Salad

Servings: 4

Time: 30 min

 INGREDIENTS

  • 3 cups cooked farro
  • 2 red bell pepper, julienned
  • 1 head fennel, quartered, cored, mandolined
  • 3 celery stalks, sliced
  • ½ cup parsley, chopped
  • ½ cup sweet basil, chopped
  • 1 jalapeño, minced
  • Kosher Salt
  • Black Pepper

Shallot Vinaigrette

  • 2 large shallots
  • 2 lemons, juiced
  • 1 tsp Dijon mustard
  • 3 Tbsp walnut oil
  • 2 cloves garlic
  • 1 dash ground cumin
  • Kosher Salt
  • Black Pepper

INSTRUCTIONS

  1. Preheat oven to 375F.
  2. Place shallots, skin on, on small sheet tray lined with parchment. Roast 20 minutes.
  3. Combine farro with red bell pepper, fennel, celery, parsley, basil, carrot and jalapeno.
  4. Peel roasted shallots and puree with lemon, walnut oil and garlic.
  5. Season with salt and pepper to taste.
  6. Toss with farro mixture thoroughly to combine and season to taste.

Stuffed Mushroom "Sandwiches"

Yes indeed! You can replace bread with 2 caps of tasty portobello mushrooms. This mushroom-tastic recipe will remind you of your favorite stuffed mushroom appetizer, except ever more versatile as it's a sandwich!

Stuffed Mushroom "Sandwiches". Photo by Sarah Crowder.

Stuffed Mushroom "Sandwiches". Photo by Sarah Crowder.

Stuffed Mushroom “Sandwiches”

Servings: 2 Sandwiches

Time: 15 minutes

 INGREDIENTS

Mushroom "Sandwich Bread"

  • 4 portobello mushrooms, caps only
  • 1 Tbsp extra virgin olive oil
  • 1 dash kosher salt  

Stuffing

  • 2 shallots, minced
  • ½ cup sundried tomatoes, drained, minced 
  • 2 sprigs thyme, leaves only, minced
  • 2 cloves garlic, minced
  • ½ tsp kosher salt
  • 5 grinds black pepper
  • 2 tsp nutritional yeast

Per Sandwich Assembly

  • 4 grape tomatoes, sliced into circles
  • 1 tsp parsley, chopped
  • ½ lemon, juiced

INSTRUCTIONS 

  1. Preheat oven to 375F.
  2. Toss mushrooms with extra virgin olive oil and kosher salt.
  3. Place mushrooms stem side up on parchment lined sheet tray.
  4. In small bowl, combine all ingredients for stuffing and mix thoroughly.
  5. Stuff each mushroom cap with enough stuffing to fill mushroom cavity and form a small dome.
  6. Bake for 10-15 minutes. 

Lentils with Peppers & Onions

We love the flavors of Indian cuisine, especially because it does such a great job highlighting legumes. This fun recipe for lentils adds a hint of curry to the mix for a fun, unique take on eating your veggies!

Lentils with Peppers and Onions. Photo by Sarah C

Lentils with Peppers and Onions. Photo by Sarah C

Lentils with Peppers & Onions

Servings: 4

Time: 45 minutes

INGREDIENTS

  • 1 Tbsp coconut oil  
  • 8 curry leaves
  • ¼ tsp curry powder
  • ½ tsp fenugreek
  • ¼ tsp smoked sweet paprika
  • ½ tsp whole cumin seeds
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/8” slice ginger, peeled, minced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cups cooked green lentils
  • 1 dash chili flakes
  • 2 tsp soy sauce
  • ½ tsp kosher salt
  • 1 tsp maple syrup

INSTRUCTIONS

  1. In large sauté pan, heat butter on high until melted.
  2. Add curry leaves, fenugreek, paprika, cumin and sauté 30 seconds until fragrant.
  3. Add onion, garlic, ginger and sauté 3-4 minutes until onion is translucent.
  4. Add yellow and green bell pepper and sauté 2-3 minutes.
  5. Add lentils, chili flakes, soy sauce, maple syrup and fish sauce.
  6. Sauté 3-4 minutes until lentils are hot and peppers are thoroughly cooked through.

Shrimp Primavera

Is that summer in the air? Regardless of season, this delightful pasta dish will make you feel like you're dining al fresco. If you don't want to use white wine, feel free to substitute a seafood or chicken stock for the sauce!

Shrimp Primavera. Photo by Sarah Crowder.

Shrimp Primavera. Photo by Sarah Crowder.

Shrimp Primavera with Shirataki Noodles in White Wine Sauce

Servings: 4

Time: 45 minutes

INGREDIENTS

Shrimp

  • 1 Tbsp grapeseed oil
  • 1 lb shrimp, deveined
  • 2 tsp Old Bay seasoning
  • ½ lemon, juiced

Vegetables & Noodles

  • 1 Tbsp grapeseed oil
  • 3 cloves garlic, minced
  • ½ yellow onion
  • 1 cup oyster mushrooms, chopped
  • 20 grape tomatoes, halved
  • 2 zucchini, diced
  • 1 green bell pepper, julienned
  • 1 dash red chili flakes
  • Kosher Salt
  • Black Pepper
  • 2 bags shirataki noodles

White Wine Sauce

  • 1 Tbsp butter
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 10 kalamata olives, sliced
  • 1 tsp capers, minced
  • 1/2 cup dry white wine
  • ½ cup parsley

INSTRUCTIONS

  1. Process shirataki noodles as instructed on packaging.
  2. Heat grapeseed oil in large sauté pan on high heat until slick and shiny.
  3. Add onions and garlic with a dash of salt and sauté 4-5 minutes until onions are translucent.
  4. Add oyster mushrooms and sauté 4-5 minutes until mushrooms are well browned at edges.
  5. Add tomatoes, zucchini, and green bell pepper and sauté 4-5 minutes.
  6. Add radicchio and red chili flakes and sauté 1-2 minutes. Add shirataki noodles and stir to combine. Remove from heat. In separate sauté pan, heat butter over medium heat until melted. Add garlic, shallots, kalamata olives and capers with dash of salt and sauté 4-5 minutes until fragrant. Add white wine and parsley. Let simmer until sauce reduces by ½.
  7. In small sauté pan, heat grapeseed oil until slick and shiny. Toss shrimp with Old Bay and add to pan, cooking 3-4 minutes on one side until crispy. Remove from heat and add to vegetable & noodle mix. Add white wine sauce to vegetable & noodle mix and return heat to medium. Stir to reheat and combine thoroughly.

Edamame Salad

Could this be any easier? Edamame, or soybeans, are so tasty and healthy for you and this recipe makes it easy to enjoy them as a snack, side, or salad!

Edamame Salad

Edamame Salad

Servings: 4

Time: 15 minutes

INGREDIENTS

  • 1.5 cups frozen shelled edamame, thawed, drained, cooked per instructions
  • 2 tsp furikake
  • 1 scallion, minced
  • ¼ tsp ginger, minced
  • 1/8 tsp garlic, minced
  • 2 Tbsp soy sauce
  • 1 tsp yuzu extract (sub: 2 tsp ponzu)
  • 1 tsp toasted sesame oil
  •  ½ tsp toasted white sesame seeds
  • 1 Tbsp cilantro, chopped

INSTRUCTIONS

  1. Combine all ingredients and stir to combine thoroughly. 

Zesty Beet and Carrot Salad

When root vegetables are plentiful, this recipe is the perfect way to mix it up from the regular roasting method. We love how crunchy and zingy this salad is, especially as a side for a heartier protein or tofu entree.

Zesty Beet & Carrot Salad

Zesty Beet & Carrot Salad

Zesty Beet & Carrot Salad

Servings: 4

Time: 15 minutes

INGREDIENTS

  • 1 cup red beets, roasted, peeled, diced
  • 1 large carrot, shredded into strips
  • ¼ lemon, juiced
  • 1 tsp kosher salt 
  • 2 Tbsp chives, sliced
  • 1 sprig tarragon, leaves only, minced
  • ½ small jalapeno, seeded, minced
  • 2 tsp high quality extra virgin olive oil
  • 1 tsp pumpkin oil (optional)
  • Kosher Salt
  • Black Pepper

INSTRUCTIONS

  1. Combine all ingredients and toss to combine. Let sit 5 minutes for flavors to develop.

Lemon Lime Fizz

So easy and refreshing, there's no reason to not keep this around as a summer staple! Treat yourself to this delightfully citrusy spa water today!

Lemon Lime Fizz. Photo by Sarah Crowder.

Lemon Lime Fizz. Photo by Sarah Crowder.

Lemon Lime Fizz

Servings: 2

Time: 2 minutes

INGREDIENTS

  • 4 slices lemon
  • 4 slices lime
  • 10 leaves mint
  • 32 oz sparkling soda water, cold

INSTRUCTIONS

  1. Combine all ingredients in glasses and serve over ice.

Tuna Chirashi Bowl

Fish lovers of all sorts unite! Whether you prefer raw or cooked, this tuna chirashi bowl is a harmony of flavors and textures you'll find yourself totally addicted after just one dinner ;)

Tuna Chirashi Bowl. Photo by Sarah Crowder.

Tuna Chirashi Bowl. Photo by Sarah Crowder.

Tuna Chirashi Bowl with Brown Rice

Servings: 1

Time: 45 minutes

INGREDIENTS

Pickled Shiitake

  • 2 Tbsp soy sauce
  • 2 Tbsp ponzu
  • 1 cup water
  • 6 dried shiitake mushrooms

Per Bowl Assembly

  • ½ cup brown rice, cooked
  • 3 shiso leaves
  • 1 small handful mung bean sprouts
  • 1 small handful shredded carrots
  • 1 Tbsp pickled daikon, shredded  

Seared or Raw Tuna

  • 4 oz ahi or albacore tuna
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin

Garnishes

  • 1  tsp toasted furikake  
  • 1 sprinkle black sesame seeds
  • 1 sprinkle toasted white sesame seeds
  • 1 tsp scallion, sliced thinly on a bias

INSTRUCTIONS

  1. In small stock pot, bring soy sauce, ponzu and water to a rolling bowl.
  2. Add dried shiitake and lower heat to low.
  3. Cover and let simmer 30 minutes until shiitakes are soft and pliable.
  4. Stem shiitakes and slice. Set aside.
  5. Assemble chirashi bowl with shiso leaves at bottom, then warm rice, mung beans, carrots and daikon.
  6. If raw tuna is preferred, slice tuna, toss with soy sauce and place over rice.
  7. If seared tuna preferred, heat 1 Tbsp grapeseed oil in sauté pan over high heat until slice and shiny. Toss tuna (in 1 filet) with soy sauce and sear until lightly brown on each side. Let sit 1 minute and slice into pieces before adding to rice.
  8. Garnish with nori flakes, sesame seeds and scallion.

Pad Thai Salad

Want all the goodness of pad thai without the guilt? The secret lies in shirataki noodles, a slightly slippery type noodle made from tofu that digests easily in your system and contains no carbohydrates or sugar. We toss it together with carrots and bean sprouts for a delightfully crunchy and refreshing lunch option!

Pad Thai Salad. Photo by Sarah Crowder.

Pad Thai Salad. Photo by Sarah Crowder.

Pad Thai Salad

Servings: 2

Time: 30 minutes

INGREDIENTS

Noodles

  • 2 cups water
  • 2 packages shirataki noodles, drained, rinsed thoroughly
  • 2 Tbsp creamy unsalted peanut butter
  • 1 Tbsp fish sauce
  • 1 Tbsp golden mountain seasoning
  • 1 Tbsp mirin

Salad

  • 2oz bean sprouts
  • 2oz carrots, shredded
  • 1 green bell pepper, julienned 
  • 1 scallion, sliced thinly on a bias
  • 1 clove garlic, minced
  • 1 Tbsp toasted peanut oil
  • 1 lime, juiced

Toppings

  • 1 Tbsp cilantro, chopped
  • 1 tsp toasted peanuts, chopped

INSTRUCTIONS

  1. Process shirataki noodles according to package. Strain and dry thoroughly.
  2. In small bowl, warm peanut butter in microwave 30 seconds.
  3. Add fish sauce, golden mountain seasoning and sweet dark soy sauce. Whisk together to combine and mix with shirataki noodles.
  4. In large mixing bowl, combine bean sprouts, carrots, bell pepper, garlic, scallion with peanut oil and lime juice.
  5. Add noodles and mix thoroughly.
  6. Top with cilantro and peanuts.

Overnight Steel Cut Oatmeal

Easy peasy steel-cut oatmeal? What? Yes, you really can make steel-cut oats the night before and wake up to this incredibly healthy breakfast! Feel free to mix up your toppings to keep things interesting - we love to sneak in some cacao nibs when we're feeling extra indulgent ;)

Overnight Steel Cut Oatmeal. Photo by Sarah Crowder.

Overnight Steel Cut Oatmeal. Photo by Sarah Crowder.

Overnight Steel Cut Oatmeal with Fruit & Nuts

Servings: 4

Time: 5 minutes (Inactive) 8 hours        

INGREDIENTS          

Oatmeal

  • 1 cup steel cut oats
  • ¼ tsp kosher salt
  • 4 cups water

Assembly Per Bowl

  • ½ cup cooked steel cut oats
  • 1 Tbsp sliced almonds
  • ¼ tsp chia seeds
  • 10 blueberries
  • 1 tsp dried currants

INSTRUCTIONS

  1. In a small stock pot, bring water and salt to a rolling boil. Add oats and stir. Let boil 1 minute. Turn off stove and cover pot. Let sit overnight.
  2. To assemble each bowl, reheat cooked oats in microwave or on stove. Top with almonds, chia seeds, strawberries and currants.

Guacamole with Jicama

Jazz up this summetime favorite with the addition of jicama! This juicy root vegetable is a fantastic choice for diabetics, with a low glycemic index and calories. We love how it adds a crunch to guacamole while absorbing up that great avocado flavor.

Guacamole with Jicama. Photo by Jenny Dorsey.

Guacamole with Jicama. Photo by Jenny Dorsey.

Guacamole with Jicama

Servings: 4

Time: 20 minutes

INGREDIENTS

  • 2 avocado, mashed
  • ½ cup jicama, small dice or shredded
  • 1 Tbsp cilantro, chopped
  • 1 Tbsp scallion, minced
  • 1 clove garlic, minced
  • 2 limes, juiced
  • 2 dash ground cumin
  • 1 dash paprika
  • 1 dash red chili pepper flakes
  • 1 dash cayenne pepper
  • Kosher Salt
  • Ground Black Pepper

INSTRUCTIONS

  1. Combine all ingredients and season with salt and pepper to taste. 

Cauliflower Salad Pizza

Pizza for dinner and feel good about it? Yes, it can be done! Try out this cauliflower pizza crust with a medley of different toppings - you'll be hooked! If you'd like to keep this recipe all vegetarian, we recommend swapping out the anchovy in the Caesar dressing for sweet white miso ;)

Cauliflower Salad Pizza. Photo by Jenny Dorsey.

Cauliflower Salad Pizza. Photo by Jenny Dorsey.

Salad Pizza with Cauliflower Crust

Servings: 4

Time: 1 hour (active) 8 hours (inactive)

 

INGREDIENTS

Cauliflower Crust

  • 1 large head cauliflower, roughly chopped
  • 2 large eggs, beaten
  • 1 tsp kosher salt
  • 10 grinds black pepper
  • 2 tsp nutritional yeast
  • 2 tsp flax seed
  • 2 tsp cornmeal

Caesar Dressing

  • ¼ cup raw cashews, soaked overnight, drained
  • ¼ cup high quality extra virgin olive oil
  • ½ lemon, juiced
  • ½ anchovy filet
  • 1 clove garlic
  • Kosher Salt
  • Black Pepper

Salad

  • 1 Tbsp grapeseed oil
  • 1 yellow onion, sliced
  • 2 cups mesclun salad mix
  • 20 grape tomatoes, halved

INSTRUCTIONS

  1. Preheat oven to 450F.
  2. Pulse cauliflower in food processor until it resembles rice. Remove from food processor and place in microwave-safe bowl.
  3. Microwave for 8 minutes until cooked. Let cool.
  4. Once cool, wrap in cheesecloth and squeeze out all water content.
  5. Whisk together drained cauliflower with rest of crust ingredients thoroughly and spread into 1 even layer approximately 1” thick on parchment-lined sheet tray.
  6. Bake for 40-45 minutes until crust is well browned.
  7. In medium sauté pan, heat grapeseed oil on medium until slick and shiny.
  8. Add onion and dash of salt. Cook 3-4 minutes until translucent.
  9. Reduce heat to low and let caramelize, approximately 45min.
  10. Combine all dressing ingredients in blender and puree until well blended. Add salt and pepper to taste.
  11. Toss salad mix with Caesar dressing.
  12. Remove crust from oven and let rest 5 min. Sprinkle with onions. Top with salad mix and tomatoes.

Wok Seared Cod

Welcome to our latest weeknight obsession! This cod marinade takes on its great flavor from fermented black beans, a healthy and umami-rich staple from China. Find it at your local Chinese grocery!

Wok Seared Cod. Photo by Jenny Dorsey.

Wok Seared Cod. Photo by Jenny Dorsey.

Wok Seared Cod with Shiitake Mushrooms and Snow Peas

Servings: 2

Time: Active: 20 minutes Inactive: 1 hour

INGREDIENTS

  • 1 Tbsp grapeseed oil
  • 12 shiitake mushrooms, stemmed, sliced
  • 2 cups snow peas, trimmed
  • 1 sprinkle toasted white sesame seeds

Marinade

  • 2 cloves garlic, sliced
  • 1 scallion, sliced
  • 2 1/8” slices ginger, peeled, sliced
  • 1 tsp fermented black bean paste
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tsp sesame oil

Cod

  • 2 5oz cod filet
  • Kosher Salt
  • Black Pepper

INSTRUCTIONS 

  1. Combine all ingredients for marinade and whisk to combine.

  2. Toss cod filet with marinade. Let marinate 1 hour.

  3. Preheat oven to 400F.

  4. Heat 1 Tbsp grapeseed oil in large nonstick sauté pan on high heat until slick and shiny.

  5. Add cod filets, skin side down and cook 3-4 minutes.

  6. Transfer, skin side up, to parchment-lined sheet tray to oven. Bake 5-7 minutes until fish is white throughout.

  7. In same sauté pan, add grapeseed oil and heat until slick and shiny.

  8. Add shiitake and snow peas with remnants of marinade.

  9. Sauté 4-5 minutes until mushrooms are cooked through. Top with sesame seeds.

  10. Serve with cod.

Spicy Pistachios

If you're craving a salty and spicy snack, look no further! These pistachios are a fun fusion of flavors and easy to pop-em at all hours. The egg whites help coat the outsides of the nuts and make them extra crispy!

Spicy Pistachios. Photo by Jenny Dorsey.

Spicy Pistachios. Photo by Jenny Dorsey.

Spicy Pistachios

Servings: 8

Time: 15 minutes

INGREDIENTS

  • 1 large egg white
  • 1 tsp kosher salt
  • 2 dash cayenne pepper
  • 1 dash cumin
  • 2 dash curry powder
  • 1 dash Old Bay seasoning
  • ¼ tsp red pepper flakes
  • 1 dash ground white pepper
  • ¼ lemon, juiced
  • 1 cup raw pistachios

INSTRUCTIONS

  1. Preheat oven to 400F. Whisk egg whites until white and frothy.
  2. Toss with pistachios to coat evenly.
  3. Add all other ingredients and stir to combine evenly. 
  4. Bake on parchment lined sheet tray for 15 minutes.
  5. Let cool and harden 10 minutes before serving. 

Oven Roasted Edamame

Edamame (shelled soybeans) are a great nutrient-dense snack for anytime of the day. We serve these nice and hot as an appetizer, but they are great cold in salads or just on the fly!

Oven Roasted Edamame. Photo by Jenny Dorsey.

Oven Roasted Edamame. Photo by Jenny Dorsey.

Oven Roasted Edamame

Servings: 4

Time: 20 minutes

INGREDIENTS

  • 1 10oz bag frozen edamame, shelled
  • ¼ tsp black sesame seeds
  • ¼ tsp toasted white sesame seeds
  • 1 Tbsp toasted sesame oil
  • ½ tsp kosher salt
  • 1 dash ground cumin
  • ½ tsp Old Bay seasoning
  • 1 dash paprika
  • 1 dash cayenne pepper
  • 5 grinds black pepper
  • 2 Tbsp parmesan, grated

INSTRUCTIONS

  1. Preheat oven to 375F.
  2. Combine all ingredients and toss thoroughly.
  3. Roast on sheet tray lined with parchment for 30-45 minutes until lightly brown and parmesan is crispy. 

Blackened Salmon with Bok Choy

We love salmon as a non-vegan alternative to dinner. This blackening spice blend is a tried-and-true take on the classic Cajun rub and pairs wonderfully with light greens like bok choy and sweet snow peas.

Blackened Salmon. Photo by Jenny Dorsey.

Blackened Salmon. Photo by Jenny Dorsey.

Blackened Salmon with Baby Bok Choy

Time: 20 minutes

Servings: 2

INGREDIENTS

Blackened Salmon

  • 1 Tbsp grapeseed oil
  • 12 oz salmon, skinned, cut into 2 pieces
  • 1 tsp Cajun seasoning
  • 1 tsp kosher salt
  • 5 grinds black pepper
  • ½ tsp 5 spice powder
  • 1 dash cayenne powder
  • 1 dash ground cumin
  • 1 dash ground oregano
  • 1 dash paprika

 Bok Choy & Snow Peas

  • 1 Tbsp grapeseed oil
  • ½ red onion, sliced
  • 4 heads baby bok choy, halved
  • 1 cup snow peas, trimmed
  • 2 Tbsp soy sauce
  • 1 dash ground white pepper

Topping

  • 1 lemon, cut into 8 wedges  

INSTRUCTIONS

  1. In 2 medium nonstick sauté pan, heat grapeseeed oil in each on high until slick and shiny.
  2. Combine salmon with all spices and rub thoroughly.
  3. Sear salmon on high in pan, 1-2 minutes.
  4. Turn heat to medium and leave 2-3 minutes or until well blackened on one side.
  5. In other pan, sauté onion 3-4 minutes until translucent. Add bok choy and snow peas with soy sauce and white pepper and sauté 4-5 minutes until vibrant green.
  6. Flip salmon and sear another 2-3 minutes or cooked to desired doneness.  

Vegan Spinach & Artichoke Dip

If you're looking for a plant-based, cheese-free, and totally guiltless version of your favorite Hot Spinach & Artichoke Dip, you're in the right place! Cashews make this creamy and roasted garlic add a sweet, smooth depth. Try not to eat the whole pint!

Vegan Spinach & Artichoke Dip. Photo by Jenny Dorsey.

Vegan Spinach & Artichoke Dip. Photo by Jenny Dorsey.

Vegan Spinach & Artichoke Dip

Yield: 1 Quart

Time: 10 minutes (active) 30 minutes (inactive)

INGREDIENTS

  • 12 cloves garlic 
  • 1 tsp olive oil
  • 1 13.75oz can artichoke hearts, drained, rinsed
  • 1 10oz bag frozen spinach, thawed, squeezed
  • 1 cup cashews, soaked overnight in water, drained
  • 1 Tbsp nutritional yeast
  • 1/2 cup soy cream
  • Kosher Salt
  • Ground Black Pepper

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. Wrap garlic with olive oil in tin foil and roast until soft (approximately 30min).
  3. Remove garlic from oven and combine with all other ingredients in blender. Blend to desired level of chunkiness.
  4. Salt and pepper to taste.
  5. Serve cold, warm or hot.