Oil Free Vegan BurgersVegan Mexican PizzaWhole Food Plant Based Oatmeal CookiesPlant Based Banana PuddingVegan Cherry Pie FillingWhole Food Plant Based Alfredo SauceWhole Food Plant Based Mac and CheeseBanana Coconut Macademia Nut Pancakes With Sugar Free Passionfruit SyrupHealthy Whole Wheat Corn BreadWhole Food Plant Based Chili

Step 1

Add all ingredients to the food processor and pulse until the mixture holds together.

Step 2

Preheat oven to 350 degrees. While the oven is heating, refrigerate the mixture for 20 minutes.

Step 3

Form the mixture into 6 patties and place on a baking sheet that is covered in parchment paper.

Step 4

Bake for 25 minutes, turning over halfway through the cooking time. Serve on whole wheat or gluten free buns topped with dijon mustard, pickles, tomatoes, red onion, lettuce, and avocado.

Step 5

If you do not have a high speed blender, boil water and pour it over your cashews. Soak for one hour, then drain.

Step 6

Pour your cashews into a blender. (No need to soak them if you have a high speed blender). Add the cilantro, nutritional yeast, water, garlic, mild chilis, salt and lime juice. Blend until completely smooth. Set aside.

Step 7

Mix the refried beans with the water to make them more spreadable. Set aside.

Step 8

In a non stick frying pan, combine the kidney beans, corn, bell peppers, olives, diced green chilis, shallot, cumin, and chili powder. Add a few tablespoons of water to keep from sticking. Add about 1/4 cup of the crema to this mixture and cook over medium heat until the shallots are transluscent and the vegetables are warmed through. Remove from heat.

Step 9

To assemble the casserole, spray the bottom of the lasagna pan with non stick spray (if necessary). Pour about 1/2 cup of tomato sauce in the bottom of the pan and spread evenly. Cover the sauce in a layer of tortillas. You may have to tear some peices off of additional tortillas to fill in the gaps. Cover the layer of tortillas in another 1/2 cup of tomato sauce.

Step 10

Over the tomato sauce, spread half of the refried beans and top with half of the vegetable mixture. Cover with another layer of tortillas and top with 1/2 cup tomato sauce, the rest of the refried beans, and the rest of the vegetable mixture.

Step 11

Top with the another layer of tortillas and cover with the last 1/2 cup of tomato sauce. Bake for 25 minutes.

Step 12

Remove from the oven and drizzle the cilantro lime crema all over the top of the casserole. Allow to cool for five minutes, then slice into pieces and serve.

Step 13

Preheat the oven to 350 degrees. To begin, measure out a cup of oats and blend in a food processor or high speed blender to create oat flour. Measure a cup of this flour and add to a large bowl.

Step 14

Add the oats, baking soda, cinnamon, and coconut sugar (if using). Stir to combine.

Step 15

In a small bowl, combine the almond butter, liquid stevia (if using), plant milk, and vanilla.

Step 16

Add the wet ingredients to the dry ingredients and stir well.

Step 17

Add the chocolate chunks, chocolate chips, or raisins and stir to combine.

Step 18

Place a sheet of parchment paper over the cookie sheet and scoop batter onto the cookie sheet. This batter will make 12 small or 6 large cookies. Flatten slightly with your fingers if necessary. Bake for 8-10 minutes.

Step 19

Let cool for five minutes, then transfer to a cookie rack to cool fully.

Step 20

These cookies are great served warm with a big glass of ice cold plant milk or with coffee or tea. They also work well crumbled and used in my Sugar Free Banana Pudding (just omit the chocolate chips and add an extra 1/4 cup coconut sugar).

Step 21

Begin by making the coconut milk vanilla pudding. Mix the arrowroot powder with the salt and the water and stir until smooth. Set aside.

Step 22

In a heavy bottomed sauce pan, heat the coconut milk and your sweetener of choice over medium heat until it begins to boil. Add the arrowroot powder mixture.

Step 23

Stir contantly for two minutes, turning down the heat if necessary to keep the mixture from burning. When the mixture has thickened, remove from heat and add vanilla. Taste and add more sweetener if you prefer it to be sweeter.

Step 24

Refrigerate pudding for at least ten minutes.

Step 25

To make the coconut whipped cream, remove just the thick cream from the top of the cans of full fat coconut milk. Add the cream to a stand mixer, along with your sweetener of choice, and use the whisk attachment to beat on a high speed until you achieve a whipped cream texture. Taste and add sweetener if desired.

Step 26

Chop two ripe bananas into slices.

Step 27

Add your plant based cookies to a food processor and pulse several times until you have a cookie crumble.

Step 28

In four small jars or one large bowl, layer sliced bananas on the bottom. cover with a layer of coconut banana pudding, then a layer of coconut whipped cream. Repeat layers until you run out of ingredients or room in your bowl or jars. 3 layers is ideal. If necessary, slice additional bananas or crumble additional cookies. Refrigerate and serve when completely cold.

Step 29

If making a pie, preheat oven to 375 degrees. Add all ingredients to a medium sauce pan over medium heat. Bring to a boil. Lower heat slightly to keep mixture simmering. Cook, stirring, for about 8-10 minutes until the filling is hot and thickened.

Step 30

If using for a pie, pour into an unbaked pie shell.

Step 31

In a small bowl, mix the oats, flour, stevia or coconut sugar, almond butter, and light coconut milk. Use your fingers to really mix it all together into a crumbly texture. Cover the top of the pie with the crumb mixture.

Step 32

Optionally, if desired, spray the top of the pie with a few sprays of nonstick spray to make it turn a golden color. It's good for all of the crumb topping to be moistened so you don't end up with any dry flour on top. Bake for 30 minutes or until the pie is lightly golden and the berry mixture is bubbling. If the crust is browning too quickly, cover with foil.

Step 33

This pie tastes great served warm with non dairy ice cream or coconut whipped cream on top.

Step 34

If you do not have a high speed blender, pour boiling water over the cashews and soak them for an hour. You can skip this step otherwise.

Step 35

Drain the cashews (if soaking) and add all ingredients to a blender. Blend until completely smooth.

Step 36

Cook the pasta according to the directions on the box. Drain and return to the pot. Pour the sauce over the pasta and warm over medium heat, stirring constantly until combined and warmed through. Top with smoked paprika and chopped basil.

Step 37

If you don't have a high speed blender, start by pouring a cup of boiling water over the cashews and soaking for an hour. Skip this step if you have a high speed blender, as you won't have a problem fully blending the cashews.

Step 38

Boil the water for the pasta.

Step 39

Peel the potatoes and carrots and chop and steam them until soft. I usually microwave, covered, for five minutes.

Step 40

To a blender, add the drained cashews, the potatoes, carrots, garlic, nutritional yeast, miso paste, lemon juice, dijon mustard, and salt. Blend at high speed until completely smooth.

Step 41

Cook the pasta according to the directions on the box. Meanwhile, steam or heat up your broccoli.

Step 42

Drain the pasta and top with the cheese sauce and the broccoli. Stir to combine. Plate the mac and cheese and top with a generous dash of smoked paprika.

Step 43

Mix the ground flax seed with the water in a small bowl and set aside.

Step 44

In another small bowl, mix the plant milk and the lemon juice and set aside.

Step 45

Heat the almond butter until it is pourable (about 30 seconds in the microwave). Add the liquid stevia or maple syrup and stir. Mash the banana by hand or in a food processor.

Step 46

In a large bowl, mix the flour, baking powder, and salt.

Step 47

Add the ground flax seed mixture, the plant milk mixture, the almond butter mixture, and the mashed banana and stir to combine. It's okay if there are some lumps, but make sure there are no large pockets of unmixed flour.

Step 48

Add the macademia nuts and coconut and stir.

Step 49

Heat a nontick pan or pancake griddle and (optionally) spritz it with nonstick spray. Cook each pancake until it is bubbly, then turn over and cook the other side until golden. This recipe will make four large pancakes or eight small pancakes. These pancakes also freeze well.

Step 50

If you are using mango, puree in a blender. Add a little water if necessary to blend. Then, to a small saucepan, add the mango puree or frozen passionfruit juice pieces and the liquid stevia or maple syrup. Stirring constantly, bring to a boil.

Step 51

In a small bowl, mix the arrowroot powder with the water.

Step 52

Add the arrowroot mixture to the boiling puree and stir. It will thicken very quickly. Taste and add sweetener as desired. Remove from the heat and let cool slightly.

Step 53

Serve over the pancakes. This syrup should give you about eight servings. Extra syrup can be refrigerated or frozen.

Step 54

Preheat the oven to 350 degrees. In a large bowl, mix the cornmeal, whole wheat pastry flour, baking powder, baking soda, and salt.

Step 55

In a small bowl or cup, mix the ground flax seed and water and set aside. In another small bowl, mix the plant milk and the splash of lemon juice and let sit for a few minutes.

Step 56

In a sauce pan or a bowl in the microwave, heat the almond butter until it is thin and pourable.

Step 57

Add the almond butter, ground flax seed mixture, plant milk mixture, and liquid stevia or maple syrup to the large bowl and mix until combined.

Step 58

Pour into a greased or nonstick 8×8 square pan or 8 inch cake pan and bake for about 30 minutes or until a toothpick in the center comes out clean.

Step 59

To the food processor, add the mushrooms, walnuts, diced bell pepper, shallot, and garlic. Pulse until the size of ground meat pieces.

Step 60

Add the mixture, along with the spices, to a frying pan along with a little bit of vegetable broth to keep it from sticking. Cook over medium heat until the mushrooms are cooked through, the shallot bits are transluscent, and the red pepper bits are soft. Set aside.

Step 61

To a large pot, add the "meat crumble," the diced tomatoes, the Rotel, the kidney beans, the garbanzo beans, and the spices. Add the liquid stevia or maple syrup. (If you don't want the subtle sweetness, skip this step). Add the cayenne pepper to taste. (It's already a little spicy from the Rotel, so if serving to kids, or you don't like much spice, I would omit.) Stir and, over medium heat, bring to a boil. Then cover and reduce heat to low, keeping the chili at a simmer. Simmer for ten minutes or so, then taste and adjust seasonings to your liking. Remove from heat and let cool a few minutes before serving.

Step 62

To serve, top with plant based yogurt and chopped green onion. This goes well with corn bread or could also be served over brown rice.