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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
Vegan Smashed Tempeh Tacos
Tempeh Ground "Beef"
1 cup sunflower seeds, soaked (1 hr) and drained*
1 8oz Pack of Tempeh, chopped (I love San Diego Tempeh which is soy free)
1 can black beans, rinsed and drained
1 clove of garlic, minced
2 tbsp tamari
2 tbsp olive oil
2 tsp smoked paprika
1/2 package taco seasoning
Pinch of sea salt
Pulse sunflower seeds in the food processor for about 1 minutes, then add remaining ingredients and process until well combined. The texture should be very similar to ground beef, and not overly processed or pastey. Taste, and add little salt or extra taco seasoning to your liking. Ready to roll and make into patties!
* If you haven't soaked the sunflower seeds, you can submerge them in hot water for about 15 minutes before processing.
Assembly//
Corn or flour tortillas
Your favorite vegan cheddar (**Stay tuned for the recipe we used)!!
Sliced Jalapenos (optional)
Pico or salsa
Sliced Avocado
Cilantro
Preparation//
Heat olive or avocado oil in a skillet on medium to high heat.
Roll about 3 tablespoons of "meat" into a ball- and top with 1-2 jalapeno slices.
Place the meat in the skillet, with peppers facing up. (You want the peppers in between meat and tortilla). Top with corn tortilla and smush down using a bowl or jar (about 1/2 in thick is good). Cook for 4-5 minutes.
Flip, top with vegan cheese while it's still hot- and continue to cook for about 3 minutes until cheese is melted.
Then serve!
These are best served hot, so it's best to roll several patties first so that you can work fast.
Serve with all your favorite taco condiments.
We used pico, avocado, and a little cilantro.
Makes about 12 tacos.
recipe by Meredith Baird Figone
Abbots Butcher Spring Chicken Cobb Salad
Abbots Butcher Spring Chicken Cobb Salad, Honey Maple Mayo & Coconut Bacon
The key here is the chicken salad, everything else is an opportunity to build the most beautiful spring arrangement. The chicken salad would also be good as a sandwich, in lettuce cups, and pretty much any way you serve it...
Abbots Butcher Spring Chicken Cobb Salad, Honey Maple Mayo//
1 package of Abbot's Butcher Chopped Chicken
Sauteed in olive or avocado oil until golden brown. Thaw before using.
Honey Maple Mayo//
- Liquid from 1 can of chickpeas
- 1/4 cup of chickpeas
- 1/4 cup apple cider or rice vinegar
- 2 tbsp maple syrup
- 2 tbsp dijon mustard
- 1 clove of garlic
- 1 tsp sea salt
- 1/2 cup olive oil
Blend all ingredients except olive oil until smooth. Add olive oil and blend until everything is emulsified and creamy.
-Makes about 1/2 cup
To Make Chicken Salad//
Toss chicken with about 1/3 cup of the mayonnaise. Add salt to taste.
Optionally, add about 1/4 cup chopped parsley and chives.
Use remaining mayo to serve as dressing.
Coconut Bacon//
Preheat oven to 350
- 2 cups coconut chips
- 1/4 cup tamari
- 14 cup maple syrup
- 1- 2 tsp garlic powder
- 1-2 tsp smoked paprika (I prefer this over liquid smoke)
- Pinch of cayenne if you like spice
- Pinch of sea salt
Toss coconut with tamari, maple, garlic, paprika, and cayenne if using.
Bake for 10 minutes. Stir about half way through bake so that it doesn't burn.
Remove from the oven, and wait a few minutes until it crisps up.
To Assemble, We Used//
Abbots Chopped Chicken
Coconut Bacon
Fresh spring greens
Spring peas
Snap peas
Avocado
Radishes
Pea Tendrils
Edible Flowers
Arrange to make it beautifully according to you!
Israeli Chopped Daring Chicken Salad, Coconut Yogurt & Zhug Sauce
Israeli Chopped Daring Chicken Salad, Coconut Yogurt and Zhug Sauce
2 packages Daring Chicken (Original)
Sautée chicken in olive oil according to package instructions. Once cooked, chop it up into 1-2 inch pieces (bigger than bite-sized!)
Toss with-
- 1 bunch of mint, chopped*
- 1 bunch of parsley, chopped*
- 1 bunch of cilantro, chopped*
- 3 persian cucumbers, chopped (skin on)
- 1 red pepper, chopped or a few small sweet peppers
- 2 tsp coriander
- 2 tsp cumin
- Juice of 1 lemon
- Generous drizzle of olive oil
* You can chop leaves and stems together for extra texture and to not waste anything.
Coconut Yogurt
- 1 cup Coco June Coconut Yogurt
- 2 tbsp lemon juice
- 1 tsp sea salt
Whisk all ingredients until smooth. The lemon and salt take the sweetness out of the coconut. You want this to be tart and creamy.
Zhug Sauce
-Middle Eastern chimichurri/salsa verde. Delicious on anything. Make this to serve all the time!
- 2 jalapenos, roughly chopped (you can taste for spice level)
- 3 cloves garlic
- 1 bunch mint leaves (about 1/2 cup)
- 1 bunch cilantro leaves
- 1 tsp sea salt
- Juice of 1 lemon
- 1/4 cup olive oil
In a food processor, combine all ingredients except olive oil. Process until everything is well combined, and close to smooth. Add olive oil last, and give it one last spin!
It's important to add the oil last so that the texture doesn't get gummy.
Assembly//
Serve the chicken salad with sauces separately along with pita, or our favorite... the cabbage leaf! The goal is to build your own delicious bites.
Perfect to eat the next day as well.
Serves 4-6 people
recipe by Meredith Baird
Spring Greens Detox Soup
- 2 small heads of broccoli
- 2-3 kale leaves
- 2-3 chard leaves
- 1 cluster of asparagus (key)
- Handful of dill
- Handful of cilantro (optional)
- 1/2 avocado
- 1 tablespoon miso
- 1 clove garlic (optional)
- Pinch of sea salt
- 2 cups water
- Juice of 1 lemon
Chop all greens and asparagus. Steam everything but the herbs. You want to brighten the green, not turn it brown- still crisp! Not soggy. To blender add greens, broccoli, herbs, miso, sea salt, lemon and water. Blend to smooth. Add 1/2 avocado and blend until creamy. Salt to taste.
It’s the perfect mix of raw and cooked. Serve warm, which it should be straight out of the blender.
Garnish with sesame or hemp seeds
Serves 2
Akua Kelp Spring Rolls
- 2 packages Akua Kelp Burgers
- 1 package thin rice noodles (Thai Kitchen)
- 1 package rice paper wraps
- 2 tbsp tamari
- 2 tbsp fish sauce or vegan fish sauce
- 2 tbsp olive oil
- 3 green onions, chopped
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 handful mint, half chopped and half whole leaf
- 1 handful cilantro
- Radish, thinly sliced
- Cucumber, thinly sliced
- Red Pepper, thinly sliced
- Edible flowers
Dipping Sauce//
- 1/4 cup peanut butter
- 1/4 cup tamari
- 1/4 cup rice vinegar
- 3-4 tbsp sriracha
Whisk all ingredients together.
Directions//
Cook Akua burgers in a small amount of olive oil, according to package instructions. One they become cooked you can use a spatula, or fork to break them into crumbles.
Prepare rice noodles according to package instructions, rinse and drain under cold water.
In a large bowl, add the Akua kelp crumbles to the rice noodles along with tamari, vegan fish sauce, olive oil, green onions, garlic and ginger. Add chopped mint, and toss everything. Taste and add more sauce or spice if needed!
Assembly//
Prepare a wide bowl of warm water for the rice paper wrappers.
Assemble ingredients for the rolls. Mint, cilantro, radish, cucumber red pepper and edible flowers.
Dip rice paper in warm water for about 10 seconds to soften. You can layer two wraps at once for a thicker wrap, which makes it easier.
Arrange cucumber, radish bell pepper and edible flowers to your liking. Remember whatever goes down firs is what you see on the outside! Add about 1/4 cup noodle mixture, and herbs.
To Roll//
Fold in sides first, and roll from bottom to top.
Serve with dipping sauce. Lettuce leaves, and more herbs for garnish.
recipe by Meredith Baird
Vegan Chou Farci with Abbots Butcher
Vegan Chou Farci (Stuffed Cabbage)
- 1 head of savoy cabbage
- Olive oil
- 2 cups cremini mushrooms, sliced
- 1 package Abbots Butcher ground beef
- 1 can diced tomatoes
- 2 medium carrots
- 1 yellow onion
- Several sprigs of fresh thyme
- 1 clove garlic
- 1 tsp cloves
- 1 tsp sea salt
- 1 handful parsley, chopped
- 2 Vegan Eggs - 2 tbsp garbanzo flour whisked with 4 tbsp water. (Or egg replacer)
- 9" casserole dish, or springform pan.
Cabbage//
Cut core from the cabbage.
Remove large exterior leaves. Depending on the size of the cabbage you may need to use more/less to cover the bottom of your pan. We used about 3 leaves per layer. Even if you have very large leaves, it's best to layer at least two at a time so that they don't split.
Lightly steam cabbage leaves for about 2-3 minutes. Set aside to dry.
Filling//
Saute onions and carrots in about 2 tablespoons olive oil, until soft. Add garlic, mushrooms and sea salt. Saute for about five more minutes until mushrooms are soft. Then add the Abbots Butcher to the saute- this only needs a few minutes to warm up, and start to incorporate with the veggies. Lastly, add the tomatoes, thyme, and cloves. Allow to simmer for about 15 minutes while you preheat the oven to 400. Taste for salt.
As the last step, stir the vegan egg into the filling along with the chopped parsley.
Assembly//
Layer steamed leaves (2-3) across the bottom of an oiled casserole or springform pan. Add about 1.5 cups filling, spread evenly then top with a few more leaves. Alternate one more layer of leaves + filling making sure the cabbage covers the side of the pan, and that the filling is evenly distributed. The final step should be a layer of cabbage leaves.
Bake at 400 for about 40 minutes until the cabbage starts to lightly brown.
To Serve//
If using a springform pan, release the sides - and prepare a plate to flip the dish onto before serving. If using a casserole dish you will want to make sure the sides are loose before flipping onto a plate.
Slice and serve!
Serves 4-6
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