December 22, 2022


Stuffed Mushrooms

Stuffed Mushrooms with Chi Foods Plant Based Pork, Spinach and Herbs//
24 Button Mushrooms, White or Cremini 

1 package Chi Foods Italian Herb
1 shallot, thinly sliced 
1-2 tbsp olive oil 
1 cup baby spinach 
1/2 cup almond flour 
1/2 cup parsley, chopped 
1/2 tsp sea salt 
1/2 tsp chili powder (optional) 
Preheat oven to 375 
Saute shallot in olive oil until soft, add 1 package of Chi Foods Italian Herb. All you need to do is heat the Chi . Add 1 cup baby spinach, and mix it in until wilted. Stir in almond flour, parsley, sea salt and spices. 
"Stuff" each mushroom with about 1 tablespoons mixture. 
Drizzle with olive oil and a sprinkle of sea salt before baking. 
Bake at 375 for about 15 minutes, or until browned on top. 


December 07, 2022


Chi-Rizo Raddicchio Cups

Chi-Rizo Raddicchio Cups

Reframe the appetizer and think outside the box with the sexiest savory bites you'll have all holiday season. 
Go to the farmers market and find the most beautiful endive you get your hands on,  shave a radish, and pull your favorite greens and herbs. 
Make some rice if you have time. If not, skip it! 
Saute one box of Chi Foods Chi-Rizo (organic, soy fee, and gluten free) totally delicious clean meat alternative... the cleanest I've found! (and high protein) It needs absolutely nothing- the flavor is amazing as is. 
Top with avocado or your favorite sour cream, shaved radish, and plenty of herbs. 
recipe by Meredith Baird







November 25, 2022


persimmon thyme galette


  • 1/2 cup pecans
  • 1 cup + 2 TBL all purpose flour
  • 2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup chilled unsalted butter, cut into pieces

Filling and assembly

  • 4 fuyu persimmons cut into 1/4 disks
  • 1 TBL fresh thyme
  • 2 tsp lemon zest
  • 1/4 cup sugar, + more for sprinkling
  • 2 TBL brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger


  • all purpose flour (for surface)
  • 2 TBL milk


Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal with a few pea size pieces remaining.

Transfer to a large bowl; drizzle with 4 TBL ice water and mix just until mixture comes together. Gently pat dough into a 6" diameter disk. wrap in plastic and chill at least 1 hour.

Filling and Assembly

Preheat oven to 375. Toss persimmon filling together in a large bowl.

Roll out dough on a lightly floured surface to a 13" round. Carefully transfer to a parchment lined baking sheet. Arrange persimmon slices in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45-50 min. Let cool before serving.

November 06, 2022


BEET RAVIOLI with Mushroom Walnut Filling & Tarragon Cream

1 lb red of yellow beets, peeled and thinly sliced or shaved on mandolin. Cut the beet to fit the mandolin as you prefer- squares, circle, or moon shaped would be fine! 
Once you have your beet slices, toss them in a little olive oil and lemon juice. 
You want about 12 slices (to make 6 raviolis) per person (48 slices for 4 pple etc) 
2 cups cremini mushrooms, stems removed and quartered
1/2 yellow onion, diced
2 tbsp fresh thyme, or several spring
1 tbsp minced garlic 
3 tbsp olive oil 
2 tsp sea salt 
1 tbsp balsamic vinegar 
1 cup walnuts 
Sautée onions in olive oil until translucent, add mushrooms, thyme, garlic and sea salt. You want the mushrooms to be lightly browned, but not super soft. Add a splash of balsamic vinegar. Finish with a little salt and pepper. 
Pulse sautéed mushroom mixture with walnuts until well combined. Add an extra splash of olive oil and sea salt if needed. 
Tarragon Cream//
1 cup cashews
1 1/2 cups water
2 tbsp lemon juice
2 tbsp fresh tarragon leaves
1 tbsp miso
Pinch of sea salt 
Blend all ingredients until smooth. 
Plate one layer slices of beet on a plate or serving tray. ( Make 6 "raviolios" for full serving). Top with 1 tbsp mushroom walnut filling. Layer another slice of beet on top. Drizzle generously with tarragon cream, and garnish with fresh herbs + freshly ground pepper. 
Serves about 4
November 01, 2022


Zucchini, Fennel, Mint & Basil Soup

  • 2 tablespoons extra-virgin olive oil
  • 1 small fennel bulb thickly sliced and fronds reserved
  • 1 medium onion, chopped
  • 1 garlic clove, finely chopped
  • 3 medium zucchini thickly sliced
  • 2 handfuls basil
  • 2 handfuls mint
  • 2 Tbl Nutritional Yeast
  • small handful raw chashews
  • 3 cups vegetable broth
  • 2 Tbl tablespoons freshly squeezed lemon juice, plus zest to serve
  • Sea salt and freshly ground black pepper, to taste
  • Extra-virgin olive oil, to serve
  • fennel fronds to serve
  1. Heat the oil in a medium saucepan over a medium heat. Cook the fennel, onion and garlic until softened, about 3 minutes. Add the zucchini, basil, mint and reserved fennel fronds and stir to combine.
  2. Pour in the broth and bring to the boil over a medium heat. Reduce to a gentle simmer. Cook for 5 minutes, or until the vegetables are tender.
  3. Add the lemon juice, nutritional yeast, cashews & season with salt and pepper. Using a high-speed or hand-held blender, blend the soup until smooth.
  4. Serve topped with a drizzle of extra-virgin olive oil, a sprinkle of lemon zest and fennel fronds


October 31, 2022


BAT-ish PAD-ish Noodles

recipe by Meredith Baird Figone

Small Bat Cookie Cutter 

1 Extra Firm Block of Tofu

Slice Tofu in half lengthwise 
Stamp out 8 tofu bats , saved the extra bits to sautée separately 
Olive Oil 
Sautée tofu bats in olive oil, with a splash of tamari. Brown tofu on each side for about five minutes. 
2 bags of Forbidden Rice Pad Thai Noodles (regular is also fine, just won't be black!)
1 head of kale, torn into small pieces or
1/4 head shredded cabbage 
2 cups shaved or julienned carrots (optional, and didn't make it into vid!) 
2 cups bean sprouts 
Peanut Chili Sauce//
1/4 cup smooth peanut butter
1/4 cup rice vinegar 
2 tbsp Fly By Jing Zhong Sauce, or 1 tbsp sriracha or your fave chili paste
1 tbsp maple syrup 
1 tbsp soy sauce
1/4 cup water
Whisk all ingredients together until smooth. 
Chopped Peanuts 
Cucumber Sesame Snake*
Sautée tofu bats until browned on each side. 
Cook noodles according to package instructions. I recommend slightly undercooking them so they don't get sticky. 
Whisk all ingredients for sauce together. Toss with noodles, vegetables, and serve with tofu bats. 
Garnish with cilantro, chopped peanuts, and cucumber snake.*
Cucumber Snake//
Line chopsticks on either side of a cucumber, to prevent you cutting all the way through. Thinly slice the entire cucumber. Flip over (this side shouldn't be cut.)  Using chopsticks again, slice the cucumber down the entire length-- this time slice on the bias (diagonal). This will be your cucumber snake. 
Drizzle with a little sesame ginger dressing, I love the Primal Kitchen version. 
Add a little sliced red pepper for the snake tongue if you're feeling festive! 
Serves about 4-6
October 27, 2022


Blue Smoothie Bowl

  • 2 frozen bananas
  • 1/2 tsp blue spirulina powder
  • 2 tbl greek yogurt
  • 1 tsp honey
  • 1 tbl nut butter
  • handful of pecans
  • 1 tsp vanilla extract
  • pinch of salt



  • handful of bueberries
  • sliced banana
  • coconut strips
  • hemp seeds
October 09, 2022


Creepy Carrot Fingers

One medium size bunch of carrots, 6 to 8 whole carrots
Cleaned and steamed for about five minutes to soften slightly.
Marinade for carrots//
2 tbsp white miso, whisked with 1/2 cup warm water 
1/4 cup rice vinegar 
1/4 cup pickle or sauerkraut juice
2 tbsp tamari
2 tsp smoked paprika 
1 tsp garlic powder
1 tsp onion powder 
1 tbsp maple syrup 
Whisk all ingredients together. Add steamed carrots to marinade, and let them marinate at least four hours or overnight.
Roast at 400 degrees for about 20 minutes, or grill to your liking. You want these to be al dente. Not soft! Grill marks are best. 
For extra Halloween effect, Trim white onions or red pepper to make “nails”. You will glue these on with the following recipe for smokey tomato ketchup.
Smokey Ketchup //
1 6oz can of tomato paste
2 tbsp tamari
2 tbsp apple cider vinegar 
1 tbsp maple syrup
1 tsp onion powder
1 tsp garlic powder 
1 tsp smoked paprika 
2-3 tbsp water to help whisk
Whisk all ingredients together. Adjust for salt and smoked paprika if you wish!
Serve carrot dogs as you wish with your favorite condiments and fixings’ 
September 29, 2022


Corn Ribs with Smokey Sunflower Dip


  • Heat oven to 400
  • Quarter corn in half lengthwise (be careful, this takes strength and a sharp knife)
  • bake at 400 for 20 min or until kernels are juicy when pricked and ribs curl
  • Remove from oven and sprinkle generously with olive oil and sea salt
  • garnish with cilantro, lime, sloppy papi and salt


1 cup sunflower seeds, soaked 1-2 hours

1 cup steamed butternut squash or sweet potato

2 TBL olive oil

1 TBL Miso

1 TBL nutritional yeast

1 TBL Hi Note Sloppy Papi

(or 2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic & onion powder)

pinch of sea salt

pinch of cayenne

3/4 cup water (more if needed to blend)

Blend all ingredients until smooth!


September 22, 2022


Spicy Peanut Squash Noodles w/ Seared Tempeh and Celery


recipe by Meredith Baird Figone

You can use sweet potato or butternut squash to make the noodles on a spiral slicer. (I love the Benriner Japanese Slicer, and it lasts forever) 

Use the necks of 2 medium sized squash, or 4 medium sweet potatoes 
The noodles can be sauteed, in a little olive oil + ginger and garlic. Or if you prefer, they can be served raw! 
1/2 cup crunchy peanut butter 
1/3 cup rice vinegar
1/4 cup soy sauce
1/4 cup water 
2-3 tbsp sriracha (adjust for spiciness!) 

Whisk all ingredients together until smooth! 
2 8oz blocks of tempeh cut into 8 triangles 
Heat 2-3 tbsp olive oil in a cast iron pan
Once the oil is hot, sear the tempeh for about 5 minutes on each side. Sprinkle with sea salt. 
4 stalks celery, diced. Remove leaves for garnish
Chopped peanuts
Fresh chives 
Toss the noodles with half of the sauce, and chopped celery. Serve with 2-3 pieces of tempeh. Drizzle with more sauce, and garnish generously with peanuts and chives!