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Matcha Miso rice crispy treats
5 tbsp vegan butter (We love miyokos)
1 10oz Bag Vegan Marshmallows (Dandies is most widely available!)
5 cups of crispy rice (must be crispy!)
1 tsp vanilla extract
Pinch of sea salt
1 tsp matcha tea
1 tbsp white miso
2 tbsp warm water or non-dairy milk
Melt vegan butter in a large pan. While butter is melting, whisk together matcha, miso, and warm water or milk.
Add marshmallows to melted butter, and whisk vigorously until melted. Add vanilla and sea salt. Stir in the matcha miso mixture until well combined.
Remove from heat, and stir in rice krispies. Taste for more salt if you'd like!
Line 8x8 pan with parchment and press mixture in the pan. (Best to oil fingertips!)
Garnish with matcha, a little confectioner's sugar and some seaweed flakes if you're feeling fancy!
Refrigerate for at least 30 minutes to set.
Remove from the pan, and cut into squares.
Jackfruit "chicken" Salad
JACKFRUIT "CHICKEN" SALAD
2 cans of jackfruit, rinsed and drained. Break up large chunks with your hands, or give it a quick chop.
Sautée in a little olive oil to remove the water from the brine. Add a dash of sea salt! This step isn't necessary, but helps with the flavor!
Vegan Mayo//
1 cup cashews
1 cup water
1 clove garlic
1 tbsp nutritional yeast
1 tbsp white miso
2 tablespoons Dijon Mustard
2 tablespoons apple cider vinegar
1 tsp sea salt
Blend all ingredients until smooth.
1 cup chopped celery
1 handful parsley, chopped
5-6 chives, chopped
1/4 cup capers
Assembly//
Toss jackfruit with 1 cup vegan mayo, celery, parsley and chives.
Chill in fridge for an hour or eat immediately.
Serve on sandwiches, salads, crackers or lettuce.
Enjoy
Serves 4
recipe by Meredith Baird
Spicy Almond Butter Zoodles
- 1 large yellow squash or 3 smaller squash, spiralized*
- 1/2 small red cabbage, shredded
- large handful of mint
- large handful of basil
- 1/4 cup almond, chopped
- All the flowers to garnish!
Sauce//
- 1/2 cup almond butter
- 1/4 cup apple cider vinegar
- 2 tbsp white miso
- 2 tbsp sriracha
- 1 tbsp maple syrup (optional)
- 1 clove of garlic
- 1 inch chunk of ginger
- 1/4 cup water
Blend all ingredients until smooth.
Assembly//
You can toss the squash noodles with a little bit of salt, to take out the excess water before serving. This isn't necessary, but will help the presentation.
Toss noodles with sauce, cabbage and herbs.
Serve it up, room temperature!
Serves 4
BBQ Tofu Burger
1 extra firm block of tofu, we love Hodo Foods*
* Hodo is 10oz, whereas other brands are 16. If you use a 16oz block the serving size will be larger.
Tofu Marinade
4-5 tbsp Primal Kitchen Hawaiian BBQ Sauce (or your favorite BBQ sauce)
Preheat oven to 400.
Cross hatch tofu, by cutting diagonally only 3 quarters.
Brush tofu to cover completely with marinade, and allow to "marinate" for about 15 minutes while the oven warms.
Bake at 400 for 30 minutes. Basting with a little extra marinade in between.
Sesame Ginger Slaw
- 1/2 small head of red or green cabbage
- 2 large carrots
- Large handful cilantro, chopped
For Dressing
- 2 tbsp white miso
- 2 tbsp dijon mustard
- 4 tbsp rice vinegar
- 1 tbsp grated ginger
- 4 tbsp toasted sesame oil
Grate cabbage and carrots on a box grater, or in a food processor.
Whisk miso, mustard and vinegar together. Whisk in toasted sesame oil. Taste. Add a pinch of salt if you need.
Toss carrots, cabbage, and cilantro with dressing.
Assembly
Pickles
Buns (love Ezekiel!)
Avocado or veganaise
Cut tofu into 3-4 cutlets, depending on the size block you used.
Layer with smashed avocado, pickles, and slaw.
enjoy!
recipe by Meredith Baird
Seaweed Caesar with Daybreak Seaweed and Mindblown Shrimp
Seaweed Caesar with Daybreak Seaweed and Mindblown Shrimp
Caesar Salad//
- 1 head red lettuce, cleaned
- 2-3 stalks of celery, chopped
- 1/2 cup pistachios, chopped
- 1/2 cup wakame flakes, or whole wakame rehydrated and chopped** rehydrate in water for about 10 minutes, then rinse and drain
- Large handful of dill, for tossing in salad and garnishing
Dressing//
- 1 cup cashews
- 1/2 cup water (or 1/4 cup water + 1/4 cup olive oil)
- 2 tbsp nutritional yeast
- 2 tbsp miso
- 1 clove garlic, peeled
- Juice of 1/2 lemon
- Splash of apple cider vinegar
- 2 tbsp capers + 2 tbsp caper juice
- 2 tbsp wakame or dulse flakes
- 1 tbsp dijon mustard
- Pinch of sea salt
- Pinch of pepper
Blend all ingredients until smooth. Taste and adjust for salt if necessary.
Toss everything together. Garnish with chopped pistachios, dill, and extra seaweed flakes.
Shrimp//
Prepare Mind Blown Vegan Shrimp according to package instructions, and serve with extra dressing as a dipping sauce.
Serves//
2-4 as main course salad, or 6 as a side
Cabbage Cups with Rolling Greens Chic'ken, Pinto Bean & Avocado Cilantro Crema
Rolling Greens Chic'ken + Pinto Bean Cups. Avocado Cilantro Crema
For Serving
1 small head of cabbage
Cilantro
Radishes
Squeeze of Lime
Edible Flowers for fun!
Chicken + Pinto Beans//
Prepare Rollin' Greens "Chic'ken" according to package instructions. After the chicken is cooked, add 1 can of drained pinto beans + generous pinch of sea salt. Everything is already generously seasoned, and the pinto beans add nice texture and flavor
Avocado Crema (Nut and Dairy Free)
1 medium-ripe avocado
1 large handful of cilantro (about 1/2 cup)
2-3 tbsp lemon or lime juice
1 small clove of garlic
1 in chunk of jalapeno
1/3 cup water
Blend all ingredients until smooth. Add a bit more water if needed. This should be the consistency of sour cream.
Makes about 1/2 cup
To serve
Scoop about 1/2 cup of "chic'ken" and pinto mixture into each cup. Add avocado crema. Garnish with cilantro, radish, and a squeeze of lime!
Serve immediately.
Makes about 12 cabbage cups.
recipe by Meredith Baird
Matcha Affogato
A declaration of love to the Italian classic, Match syrup with notes of cardamom & orange meet craig's vegan ice cream for the creamiest dreamiest of deserts.
Matcha Cardamom Orange Syrup //
1/2 cup agave nectar
1/3 cup water
1/4 cup Orange Juice (freshly squeezed )
1 tsp matcha powder
2 tbsp coconut butter
1/2 tsp cardamom powder
1/2 tsp vanilla extract
Pinch of sea salt
Add agave syrup and water to a pot. Bring to a boil. Turn on medium heat and add orange juice and matcha powder. Whisk until all ingredients are combined. Add remaining ingredients and continue to whisk on medium heat.
Chill for at least 30 minutes before serving.
Drizzle generously over vegan vanilla ice cream (Craigs)
You can make this at least a day before.
Serves 4
Crispy Rice Waffles
Crispy Rice Waffle with Nori//
2 cups cooked sushi rice, (can be fresh or leftover!)
Season with 2 tbsp rice vinegar, 2 tbsp soy sauce, pinch of garlic powder, 1 tbsp grated fresh ginger (optional)
Season rice with all of the above. Feel free to add and subtract ingredients as you prefer.
Heat waffle iron on high heat, according to manufacturers instructions.
Scoop about 1/4 of rice per waffle. Press and cook for about 2 minutes while you cut out a circle of nori (this can be sized approximately, and don't waste the excess nori!)
Lay nori over cooking rice, and it will magically shrink to perfectly fit the rice!
Cook for about 5 more minutes until the rice is lightly browned and easily removed from the waffle iron.
Original Daring Chicken+ Teriyaki Sauce//
Cook chicken according to packaging instructions. We like to keep it crispy frying in a tablespoon of olive oil. Add a splash of tamari and sprinkle of garlic powder if you want!
Teriyaki Drizzle//
1/4 cup toasted sesame oil
1/4 cup rice vinegar
1/4 cup tamari
1/4 cup maple syrup
2 tbsp sriracha
1 clove garlic, grated
1 in chunk of ginger, grated
--Whisk all ingredients together. Add a pinch of sea salt if you wish.
To Assemble//
Use the rice waffle to layer ingredients in a way that excites you.
We added, mashed avocado, grated carrots, Daring chicken (torn into bite sized pieces) garnish with pea sprouts, and a few sprigs of cilantro.
Drizzle generously with the teriyaki sauce, and eat immediately!
Makes about 6 waffles
Banh Mi
How To//
Pat dry, and slice pumfu (or tofu) into about 1/2 in slabs.
Pan fry for about 4 min on each side, with a little olive oil, soy sauce about about 1 tsp garlic powder.
Find your perfect baguette.
Make sriracha mayo (by adding about 2 tbsp sriracha to 1/2 cup favorite veganaise + 1 tbsp maple syrup or make your own:
1/2 cup cashews
3/4 cup water
2 tbsp lemon juice
2 tbsp sriracha
1 tbsp maple syrup
Pinch of sea salt
Blend all ingredients until smooth.
Make your own quick pickles by shredding carrot, cucumber, daikon, and adding a few sliced jalapeños to a liquid bath of 1/3 cup apple cider vinegar, 1/2 cup water, 1 clove smashed garlic, and 2 tbsp coconut sugar. Fully submerge the veggies and let this sit for at least 30 minutes- or overnight is good too! Can be eaten for days…
Assembly//
Smear the mayo on toasted baguette, layer with seared pumfu, pickled veggies and a hearty mix of chopped herbs like cilantro, basil and mint
recipe by Meredith Baird
Shaved Zucchini Salad
Shaved Zucchini Salad, Za'atar + Sunny Tahini
Easy breezy shaved zucchini, chopped tomatoes, cured olives and mint- the za'atar makes it extra special, but isn't totally necessary if you can't find it ...doesn't get easier or more delicious than this!
1-2 large zucchini (about 1/2 per person) shaved on mandolin or box grater
1/2 cup cured olives, pitted and chopped
2 tomatoes, chopped
2 large handfuls of mint, chopped
1 large handful of dill, chopped
2 tbsp za'atar
2 tbsp sesame seeds
Juice of 1/2 a lemon
Hefty drizzle of olive oil
hefty drizzle of Sunny tahini sauce
2 tsp salt (added last!)
Toss all ingredients together, reserving salt for very last because it will cause the zucchini to bleed water. You want to serve and eat this right away for the most beautiful & tasty version!
Serves 4
Recipe by Meredith Baird Figone
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