​This amazing plant-based quiche is as healthy as it is delicious and comforting. Set in a moist, oil-free crust that’s made with almond flour and rolled oats, this eggless quiche is firm and flavorful. It delivers everything you want in a quiche plus all the healthful benefits of whole, plant-based ingredients.

Ingredients:
Crust

• ½ cup almond flour
• ½ cup rolled oats
• ¼ teaspoon salt
• ¼ cup silken tofu
• ¼ cup ice water

 
Filling

• ½ onion, diced
• 8 ounces mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 1-2 cloves garlic, minced or pressed
• ½ 12- or 14-ounce block of tofu, firm
• ¾ cup water
• 1 lime, juiced
• 1 large red pepper, roasted at 350 °F for 1 hour, then cooled
• ½ cup raw cashews, soaked 4 hours or overnight, rinsed, and drained
• 1 teaspoon onion powder
• ¼ cup nutritional yeast
• 2 tablespoons cornstarch
• ½ teaspoon salt

 
Preparation:
Preheat oven to 350 °F

Crust

1. Place the rolled oats into a mini processor or blender and process to break down the oats into a coarse powder.
2. Combine the oats, almond flour, and salt, and mix with a fork.
3. In a separate bowl, whisk together the silken tofu and water until a smooth, thick liquid is formed.
4. Pour the tofu mixture into the flour mixture and mix with a fork.
5. Press into a 9-inch pie pan and set aside.

Sauteed spinach, mushrooms, and onions for the filling

​​"Cheezy" filling in the crust and ready to go into the oven.

Fresh out of the oven - yum!

This gluten-based meat substitute has a texture and taste that’s very similar to meat (seitan is often used for veggie deli slices). The “brisket” is perfect if you are looking for a something "meaty" for Thanksgiving. It also makes a great entree, sandwich filling, wrap filling, or salad topping.

Ingredients:

Seitan base

• 2 ½ cups vital wheat gluten
• 1/3 cup nutritional yeast
• 2 tablespoons onion granules
• 1 ½ tablespoons garlic granules

Brisket
Dry Ingredients

• All of the seitan base mix (above)
• ¼ cup dried mushroom powder (dried mushrooms ground in a coffee grinder, Vitamix or other high-speed blender, or mini-processor)
• 1 sprig fresh sage de-stemmed and chopped, or 1 ½ teaspoons dry sage
• 2 sprigs fresh thyme, de-stemmed and chopped, or 1 teaspoon dry thyme
• 1 sprig fresh rosemary, de-stemmed and chopped, or 1 teaspoon dry rosemary

Wet Ingredients

• 2 tablespoons miso paste
• 2 tablespoons tamari, Bragg’s aminos, or soy sauce
• 5 cups vegetable stock

Veggies & Herbs for Roasting

• 8 ounces of mushrooms, sliced
• 2 cloves of garlic, peeled and whole
• 1 small onion, julienned

​Preparation:

1. Preheat oven to 375 °F
2. In a large bowl, combine seitan base dry mix, mushroom powder, rosemary, sage, and thyme
3. Mix well and set aside.
4. Place miso paste in a separate medium-size bowl.
5. Using a whisk, add the tamari and stir until smooth and no lumps.
6. Gradually whisk the vegetable broth into the tamari/miso mixture, a little at a time, stirring until smooth and no lumps. Whisk to mix thoroughly.
7. To make the seitan dough, create a well in the dry mixture.
8. Gradually add half the liquid mixture to the dry mixture, stirring, until a dough-like consistency is reached. The dough should seem slightly wet. Reserve the remaining liquid for braising and gravy.
9. Turn the dough onto a clean, dry surface such as the countertop.
10. Knead the dough for several minutes – you should be able to stretch the dough without easily tearing.
11. Line a casserole dish with a silicone baking mat (oil-free) or lightly coat the casserole dish with oil or spray.
12. Stretch and flatten the dough until it’s about 1 inch thick.
13. Place the dough in the prepared casserole dish.
14. Pour the reserved liquid into the casserole dish and flip the seitan to coat with the liquid.
15. Add mushrooms, garlic, and onion over around the seitan dough.
16. Place the casserole dish into the oven and bake for 30 minutes, or until the seitan starts to brown.
17. Carefully flip the seitan and baste (you may have to cut the seitan in half to prevent tearing.
18. Return the seitan to the oven and bake for another hour, flipping and basting again after 30 minutes. The sauce will reduce and thicken into a nice glaze.
19. When done, the seitan will be firm to the touch. If either of the sides has not browned, set the oven to broil and place the seitan on the top rack of the oven until it browns, about 5 minutes.
20. Remove the seitan from the oven and allow to firm up more for a few minutes.
21. Meanwhile, remove the roasted onions, mushrooms, and garlic, and set aside to use in the Savory Mushroom Gravy.
22. Slice into thin pieces and serve with the Savory Mushroom Gravy.

Makes 8 servings

Ingredients:

• 1 block firm or extra-firm tofu
• 2 tablespoons tamari or soy sauce
• 1 small onion, diced
• 1 red bell pepper, finely diced
• 1 jalapeno or serrano pepper, finely diced (optional)
• 6 ounces mushrooms, sliced
• 1 clove garlic, minced or pressed
• 2 cups fresh spinach, chopped
• Water or vegetable broth as needed
• ½ teaspoon curry powder
• Sea salt & freshly ground black pepper

 
Preparation:
Press the liquid out of the tofu

• Open, remove, and drain the tofu.
• Tear off about 6 squares of paper towels.
• Fold 3 of the paper towels in half and place on a flat surface such as a cutting board.
• Place the drained tofu on top of the 3 folded paper towels.
• Fold the remaining 3 paper towels in half and place on top of the tofu.
• Place another cutting board on top of the paper towels.
• Press or place a weight on top of the stack of cutting boards, paper towels, and tofu. Continue until the liquid from the tofu is absorbed by the paper towels (you may need to replace the paper towels).

​OR ALTERNATIVELY (this requires starting 1-2 days in advance):

• Freeze and thaw the UNOPENED block of tofu.
• Open, remove, and drain the tofu. The texture will somewhat resemble a sponge
• Gently wring the tofu to remove any liquid.

​Prepare the scramble

1. Heat a 12” stainless steel or non-stick skillet over medium-high heat
2. Crumble the tofu into a mixing bowl.
3. Add tamari (or soy sauce) to the crumbled tofu and mix well. Set aside.
4. Dry-sauté the onions (no oil) by placing them into the hot skillet, stirring frequently until softened and translucent, about 2-3 minutes. If the onions begin to stick, add only about a tablespoon of water and continue to stir (avoid adding too much water so the onions don’t steam or boil).
5. Add red bell peppers, mushrooms, and jalapeno or serrano peppers (if using) and continue to stir for another 2-3 minutes. Add another tablespoon of water if needed.
6. Add garlic and continue to stir for another 30 seconds, or until the garlic releases its aroma.
7. Stir in the curry powder.
8. Add the crumbled tofu and continue stirring until the mixture is well mixed and heated through, about 1-2 minutes.
9. Add the chopped spinach and stir until wilted.
10. Season the scramble with salt and pepper and serve.

Makes 4 servings.

Ingredients:

• 1 cup cooked quinoa
• 2 cups arugula or mixed greens
• 1 can black beans or chickpeas (or 1 cup cooked beans)
• ¼ red onion, minced
• ½ cup broccoli florets
• ½ red, orange, or yellow bell pepper, finely diced
• 3-4 baby carrots, sliced
• 1 jalapeno, diced (optional)
• ½ cup cherry tomatoes, quartered
• 1 avocado, cut into ½” cubes
• 2 tablespoons raisins
• 2 tablespoons pitted Kalamata olives, quartered
• 2 tablespoons slivered almonds or pepitas (pumpkin seeds), toasted
• ¼ cup Champagne vinaigrette (see recipe below)
• Sea salt to taste
• Fresh ground pepper to taste

 
Preparation:

1. Prepare the quinoa according to package directions, then let cool.
2. Combine all ingredients except salt and pepper into a large mixing bowl and toss until well mixed (add more vinaigrette if needed).
3. Season to taste with sea salt and pepper and toss to mix.

Makes 2 main servings or 4 side servings.
 

​Oil-Free Champagne Dijon Vinaigrette
Ingredients:

• 1 small shallot, minced
• 2 tablespoons Dijon mustard
• ¼ cup champagne vinegar (substitute white wine or rice vinegar)
• 1 lemon or lime, juiced
• 1 tablespoon pure maple syrup
• sea salt and fresh ground pepper to taste

 
Preparation:

1. Whisk together all ingredients in a large bowl until emulsified or puree in a blender or food processor.

As a chemist, I can't resist the play on "avocado", the plant-based ingredient that makes this dessert so infinitely incredible (well, that and chocolate). Besides, I can't think of a better non-infinite number to represent infinite than Avogadro's number, which is 6.022 x 10^23. I wish I could make an entire mole of this yummy dessert!  : )

This dessert, inspired by a Rouxbe.com recipe, is so amazing you won’t even notice that there’s no cholesterol! What you will get are plenty of antioxidants (vitamin C, vitamin E, manganese, and copper), vitamin K, B vitamins (thiamin, riboflavin, niacin, B6, folate, and pantothenic acid), and minerals (magnesium, phosphorous, potassium, and zinc), plus fiber and whole-food sugar and whole-food fat, meaning the nutrients and fiber are still there.

​Ingredients:

• 1 ½ cup unsweetened cocoa powder
• 4 very ripe avocados, seed removed and flesh scooped out of skin
• ¾ cup date paste*
• 1 tablespoon vanilla extract
• 1/8 teaspoon sea salt
• ¾ cup non-dairy milk (more if needed for a creamy consistency)
• Fresh berries 

Preparation:

1. Gather and prepare all ingredients.
2. Place all ingredients into a high speed blender and blend until smooth. Scrape down the sides as needed.
3. Spoon into cups or bowls and top with fresh berries.

 
Serves 6
 
*To make your own delicious date paste, tightly pack 16 ounces of either Medjool dates or standard pitted dates into a mason jar and fill to the very top with water (~3/4 cup). Cover and let the dates soak overnight, or at least 12 hours (if you’re in a hurry, loosely cover the jar and soften the dates in the microwave oven for 2 minutes). When the dates have softened, transfer to a food processor and add a splash of vanilla extract and a pinch of sea salt, then run the processor on high speed for 5-8 minutes to get a smooth and creamy paste. 

Inspired by Jane Esselstyn’s Kale Butter recipe, this delicious, rich, and vibrant green butter makes a great spread on toast, flat bread, crackers, sandwiches, and wraps, or a great dip for veggies and chips.

Ingredients:

• 1 bunch of kale, washed and de-stemmed
• ½ cup pecan pieces, raw
• ½ cup water
• ¼ teaspoon sea salt (or to taste)

 
Preparation:

1. Place the water in a large covered pot and bring to a boil.
2. Add the kale, cover, reduce heat to medium-low, and steam for 5 minutes.
3. Meanwhile, place the pecan pieces in a skillet on the stove over medium-high heat.
4. Toast the pecans by shaking the skillet or stirring the pecans until they begin to turn a darker brown, about 3-5 minutes.
5. Remove the skillet from the heat.
6. Place the steamed kale, water from steaming, toasted pecans, and salt into a blender and process until smooth.

 
Makes 1½ - 2 cups

It's October, Breast Cancer Awareness Month, and pink is everywhere. While you're wearing pink to help raise breast cancer awareness, protect yourself against breast cancer by eating lots of orange plant-based foods such as carrots, sweet potatoes, yams, butternut squash, persimmons, and mangoes. These orange foods are loaded carotenoids, powerful antioxidants that give these foods their color and protect against breast cancer as well as other cancers and degenerative diseases.

This delicious, savory, and satisfying chile is easy to make and gets its beautiful orange color from sweet potatoes and carrots. Enjoy with brown rice or quinoa over a bed of fresh spinach.

Ingredients:

• 1 small onion, diced
• 1 red bell pepper, diced
• 1-2 jalapeno or serrano peppers, minced (optional)
• 1 large carrot, peeled and diced
• 1-2 cloves garlic, pressed
• 1 tablespoon chile powder
• 1 teaspoon cumin
• 1 teaspoon onion powder or granules
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon oregano
• 1 bay leaf
• 2 teaspoons maple syrup
• 2 large tomatoes, diced or 1 15-ounce can diced tomatoes
• 1 large or 2 small sweet potatoes (or yams), washed and cut into ~½ inch cubes
• 3 15-ounce cans of assorted beans (e.g., pinto, black, kidney, navy, garbanzo, etc.), drained and rinsed
• 1 ½ cup water
• ½ teaspoon sea salt, or to taste

 
Preparation:

1. Heat a 12” stainless steel or non-stick skillet over medium-high heat
2. Dry-sauté the onions by placing them into the hot skillet, stirring frequently until softened and translucent, about 2-3 minutes. If the onions begin to stick, add water, a tablespoon at a time, only as needed, and continue to stir (avoid adding too much water so the onions don’t steam or boil).
3. Add red bell peppers, jalapeno or serrano peppers (if using), and carrots, and continue to stir for another 2-3 minutes. Continuing adding water as needed to prevent sticking, a tablespoon at a time.
4. Stir in the chile powder, cumin, and onion powder or granules. Continue stirring for about 30 seconds.
5. Add garlic and continue to stir for another 30 seconds, or until the garlic releases its aroma.
6. Stir in the cocoa powder, oregano, bay leaf, maple syrup, diced tomatoes, sweet potatoes, beans, water, and salt, and bring to a boil.
7. Reduce heat and simmer, covered, 15-20 minutes, or until potatoes are tender and flavors have blended.

 
Makes 6-8 servings.

Ingredients:

• 1 cup rolled oats, uncooked (or substitute rolled barley)
  
• ½ cup shredded coconut, lightly toasted
  
• 2 tablespoons freshly ground flax seeds
  
• ½ cup vegan mini chocolate chips (avoid milk chocolate)
  
• ½ cup almond butter, warmed to room temperature
  
• ¼ cup pure maple syrup
  
• 1 teaspoon vanilla
  

Preparation:

1. Combine oats, coconut, ground flax seeds, and chocolate chips in a large bowl and stir until well mixed.
   
2. Combine almond butter, maple syrup, and vanilla in a medium bowl and stir until well mixed.
   
3. Stir the almond butter mixture into the dry mixture and continue stirring until well combined.
   
4. Chill in the refrigerator for at least 30 minutes.
   
5. Roll into 1 – 1 ½” balls.
   
6. Store in a sealed container in the refrigerator for up to a week.
   

 Makes ~12-15 1 – 1 ½” balls

Why not celebrate this Cinco de Mayo with a Refreshing Mango Margarita Smoothie! This delicious sweet and tart smoothie can be enjoyed as a smoothie or easily converted into a great-tasting and healthy margarita by adding 2-3 ounces of tequila.

Ingredients:

• 2 medium oranges, peeled
  
• 1 lime, peeled
  
• 1 medium banana, peeled
  
• 1 fresh mango, peeled and pitted, or 3/4 cup frozen mango pieces
  

Preparation:

1. Place all ingredients into a Vitamix or high-speed blender
   
2. Blend until smooth
   
3. Serve with a slice of lime
   

Makes 2-3 servings

Ingredients:

• 2 cups raw cashews, lightly toasted
  
• 2 cups fresh basil leaves
  
• 1-2 cloves garlic
  
• ½ lemon, juiced
  
• 1½ cups water
  
• 2 tablespoons nutritional yeast
  
• 1 teaspoon sea salt
  
• ¼ teaspoon cayenne pepper (optional)
  
• 1 package of your favorite whole-grain pasta, cooked according to package directions

Preparation:

1. Place all ingredients except the pasta in a Vitamix or high-speed blender and blend until smooth.
   
2. Combine the sauce and cooked pasta in a large bowl and stir until well mixed.
3. Serve immediately.

Makes 6-8 servings.

Note: if storing, add a thin layer of olive oil over the top to prevent oxidation and preserve the bright green color.