Adapted from I Love Vegan - Roll up & dip these vegan rolls in sweet & spicy peanut sauce.  Eating fresh vegetables has never been so delicious!

​INGREDIENTS

Rice Paper Rolls

• ½ red pepper, julienned
• 1 large carrot, julienned
• ⅓ -½ long English cucumber, julienned
• 3 green onions, thinly sliced on a diagonal
• small handful of baby spinach, gently bunched up and sliced thinly
• ½-1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips
• sesame seeds
• 6-9 rice papers (I used 22 cm papers)

Peanut Sauce

• 2 tbsp (30 ml) soy sauce (or Bragg's Liquid Aminos - GF)
• 3 tbsp (45 ml) peanut butter
• 1 tbsp (15 ml) sriracha
• 1 tbsp (15 ml) chili garlic sauce (can substitute with 1 more tbsp sriracha)
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 ml) brown sugar (or maple syrup)
• 1 tbsp (15 ml) sesame seeds
• 2-3 tbsp (30-45ml) water to thin

INSTRUCTIONS

FRESH VEGETABLE CRUNCHY ROLLS WITH SRIRACHA & SOY SAUCE TOFU:

1. While the tofu is baking you can begin to prepare all of your ingredients. Finely julienne the red pepper, carrot, and cucumber (you can use a julienne peeler for the carrot and cucumber as well) I aim for slices between 4-5 inches long (but this depends on the size of your rice paper, mine are about 8" (20 cm).) Thinly slice the spinach and green onion.
2. Once the tofu has finished baking, place it in the fridge to chill. In the meantime you can mix up the Spicy-Sweet Peanut Sauce (recipe below.)
3. Cut your chilled tofu into thin strips.
4. Prep your area. Find a nice clean space of counter to work on and fill a large bowl or pie plate with HOT water. Grab your sesame seeds and all of your prepped veggies.

ASSEMBLY

1. Soak a single rice paper in the hot water until it's completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds.
2. Gently shake the excess water from the rice paper, lay it straight out onto your work space.
3. Let it sit for about 30 seconds to absorb any excess water, The papers won't stick together properly if they're really wet.
4. Sprinkle some sesame seeds in the center of the wrap.
5. Lay the julienned vegetables down in the middle of the wrap. Use approximately ⅕ of each ingredients per wrap (use a little more or a little less depending on how many wraps you want to make and how big you'd like them to be.) I like to fill mine with a little bit of spinach, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a sprinkle of green onion.
6. Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.

ROLLING:

1. Lift the side of the rice paper that's closest to you, gently pull it forward (away from you) over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam. Refer to the GIF above for a demo.

SPICY-SWEET PEANUT SAUCE:

1. Combine all ingredients in a bowl and whisk vigorously OR combine all ingredients in food processor and pulse.
2. Store extra sauce in the fridge. I like to keep mine in a glass salad dressing bottle. It may thicken up when refrigerated, I just run my bottle under hot running tap water until it softens back to a liquid.
3. Makes approx. ½ cup of sauce.

NOTES
Use a food processor or vegetable slicer/mandolin to make slicing the veggies quick and easy.

​Check out I Love Vegan site for more recipes

​
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Adapted from the First Mess - A delicious way to get your healthy fat, protein & veggies! 

​INGREDIENTS

Charred broccoli, tofu + avocados:
1/4 cup olive oil + extra
1 tbsp dijon or grainy mustard
1 clove of garlic, peeled + sliced (optional!)
2 tbsp chopped chives + blossoms if you’ve got ’em
big pinch chili flakes
5-6 sprigs of thyme, leaves rough chopped
2 tbsp lemon juice + zest
salt + pepper to taste
ground cumin to taste
1 package of extra firm tofu, cut into 1/2 inch slices
2 stalks of broccoli, stems removed
3 firm, but ripe avocados
1-2 barely ripe apricots

Sweet curry lemon sauce:
2 tbsp lemon juice
1 strip of lemon zest
1/2 tbsp dijon OR grainy mustard
1-2 tbsp maple syrup OR agave nectar
1/4 cup diced red onion
fat pinch of mild curry powder
small pinch of ground cumin
splash of filtered water (more or less depending on desired consistency)
salt + pepper
1/2 tsp tamari soy sauce
3 tbsp-1/4 cup olive oil

INSTRUCTIONS

In a small bowl, whisk together the olive oil, mustard, garlic, chives, chili flakes, thyme, lemon juice, lemon zest, salt, pepper and cumin. Set aside.

Lay the tofu slices in a large dish and cut the broccoli into florets. Add the broccoli to the dish with the tofu slices. Pour the marinade mix over the tofu and broccoli. Cover and refrigerate, allowing to marinate for at least 1/2 and hour.

While the tofu and broccoli is marinating, make the sweet lemon curry sauce. Combine the lemon juice, lemon zest, mustard, maple syrup, red onion, curry powder, cumin powder, water, salt, pepper, tamari, and oil in a blender and blend on high until you have a completely smooth mixture. Check the sauce for seasoning and place in the fridge while you grill

Preheat your grill to high. Cut the avocados in half, and remove all pits. brush the exposed surfaces with oil and season with salt + pepper. Set aside.

Start laying the tofu and broccoli on the grill. Cook until char marks appear on all surfaces, carefully flipping pieces of tofu and broccoli over here and there for even cooking. Remove all tofu and broccoli once it’s sufficiently cooked/charred. Place avocado halves on the grill and cook until char marks appear. Remove and place on a serving platter.

Chop up the tofu and broccoli into small pieces and toss together in a medium bowl. Dice up the apricots and add to the bowl as well. Toss with some more chopped chives or chive flowers if you want and spoon into the grilled avocado halves. Finish with drizzles of the sweet lemon curry sauce.

Check out the First Mess site for more recipes

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Adapted from the Minimalist Baker - A nourishing, hearty bowl that’s perfect when you’re craving takeout but want something healthier instead. 

​INGREDIENTS

LENTILS

• 1 batch Coconut Curried Golden Lentils

POTATOES

• 1 large sweet potato (cut into rounds or small wedges // skin on // organic when possible)
• 2 Tbsp coconut or avocado oil (see notes for oil-free*)
• 1/4 tsp sea salt

CAULIFLOWER RICE

• 1 head cauliflower (grated into “rice” // or sub cooked white or brown rice)
• 1 Tbsp oil or water
• 1 pinch sea salt
• 1/2 tsp curry powder (optional)

KALE

• 1 bundle organic kale or collard greens (chopped // or other green // alternatively, prepare my Coconut Curried Greens)

FOR SERVING optional

• 1 batch Cilantro Chutney
• Thinly sliced red cabbage
• Fresh cilantro
• Lime wedges

INSTRUCTIONS

1. Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).
2. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
3. Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.
4. In the meantime, prepare cauliflower rice by heating a large skillet over medium heat. Once hot, add oil or water, cauliflower rice, salt, and curry powder. Stir to combine.
5. Lower heat to low and sauté for 3-5 minutes, covering to allow it to steam and stirring occasionally. Taste and adjust flavor as needed. Set aside.
6. Next, prepare kale by heating a rimmed skillet or pot over high heat and adding 1/2 inch of water. Bring to a boil. Then place a steamer basket on top. Add kale and cover. Steam for 2-3 minutes or until just wilted and bright green. Remove from pot and set aside.
7. Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).
8. Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and enjoy. Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days.

NOTES
*For oil-free roasted sweet potatoes, first steam sweet potatoes for 5 minutes in a steamer basket. Then arrange on baking sheet and bake as instructed but only for 15-20 minutes instead of 25.

Check out the Minimalist Baker site for more recipes

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​

Adapted from Oh She Glows - These festive bites have all the flavours of traditional stuffing, but they’re protein-packed, bite-sized, and gluten-free as well. ​

​INGREDIENTS

For the Bread-Free Stuffing Balls:

• 1 tablespoon (15 mL) extra-virgin olive oil
• 1 (8-ounce/225 g) package cremini mushrooms*
• 3 large garlic cloves, minced
• 2 cups (50 g) stemmed kale leaves
• 1/2 cup (50 g) gluten-free rolled oats
• 1 (14-ounce/398 mL) can lentils, drained and rinsed
• 1 cup (100 g) walnut halves**
• 1 teaspoon (5 mL) dried thyme (or 2 teaspoons fresh)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rosemary (or 1/2 teaspoon fresh, minced)
• 1/3 cup (40 g) dried cranberries, finely chopped
• 1 tablespoon (15 mL) ground flax
• 2 tablespoons (30 mL) water
• 2 1/2 teaspoons (12.5 mL) sherry vinegar
• 3/4 to 1 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste

For the Cranberry-Pear Sauce:

• 2 cups (210 g) fresh or frozen cranberries
• 1 large (230 g) ripe pear, peeled and finely chopped
• 1/2 cup (125 mL) pure maple syrup
• Small pinch fine sea salt​

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Add the oil to a large pot and turn heat to medium. Finely chop the mushrooms until they’re roughly the size of peas. Add chopped mushrooms to the pot along with minced garlic and a pinch of salt. Stir until combined. Sauté for about 6 to 8 minutes, until the water from the mushrooms cooks off, reducing heat to low if necessary to prevent burning.
3. Meanwhile, tear the kale into large pieces and place into a food processor. Pulse (do not process) the kale until finely chopped (pieces roughly the size of almonds), being careful not to overprocess it. Remove and place into a bowl for later.
4. To the processor (no need to clean it out!), add the rolled oats. Process the oats until they’re finely chopped and resemble coarse flour, about 30 seconds.
5. Add the drained lentils and walnuts to the processor bowl with the oat flour. Pulse the mixture, stopping to check on it every few pulses, until it’s coarsely chopped. Be sure not to overprocess it into a paste as you still want a lot of texture and crunchy walnut pieces. Set aside.
6. To the pot with the mushrooms and garlic, add the herbs and sauté for 30 seconds until fragrant. Stir in the kale and chopped dried cranberries, then turn off the heat.
7. Stir the flax and water together in a small cup (no need to let it sit).
8. Now add all of the food processor contents, vinegar, and flax mixture to the pot. Stir until thoroughly combined. The dough should be heavy and dense. Add salt and pepper to taste.
9. With lightly wet hands, shape and roll about 14 to 15 balls, roughly 3 to 4 tablespoons of dough each. Place them on the prepared baking sheet about two inches apart.
10. Bake for 22 to 24 minutes, until golden on the bottom and firm to touch. Remove and let cool for 5 minutes.
11. While the Bread-Free Stuffing Balls are baking, make the Cranberry-Pear Sauce. Add the cranberries, pear, maple syrup, and salt to a medium pot. Bring to a low boil over high heat and then reduce to medium. Simmer uncovered for 10 to 20 minutes until thickened. Use a potato masher to mash up the pear near the end of cooking, if desired.
12. Leftover balls can be refrigerated in an airtight container for a few days. To reheat, add oil to a skillet and fry over medium heat, tossing occasionally, until heated through.

Check out the Oh She Glows site for more recipes

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Adapted from Love and Lemons - ​Swap out your oatmeal for this delicious, protein-packed quinoa breakfast bowl! Top it with your favorite seasonal fresh or dried fruits, nuts, and seeds. Vegan and gluten-free.

​INGREDIENTS

• ½ cup uncooked quinoa
• 1 cup Almond Breeze Almond milk, Original or Vanilla
• 1-2 cinnamon sticks
• piece of a vanilla bean, or ½ teaspoon pure vanilla extract
• pinch of salt

TOPPINGS

• toasted sliced almonds
• toasted coconut flakes
• peaches
• raspberries
• maple syrup, optional
• extra splashes of almond milk, optional
• more spices, to taste (cinnamon, nutmeg, etc.), optional

INSTRUCTIONS

1. Rinse and drain the quinoa.
2. Place it in a small saucepan and add the almond milk, 1-2 cinnamon sticks, vanilla, and a pinch of salt. Bring to a high simmer, cover and reduce heat to a low simmer for 15 minutes. (Tip: don't walk away, if it starts bubbling, turn the heat off, give it one stir mid-cook if you need to, and resume).
3. After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking.
4. Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, and fruit. Serve with maple syrup if you like. Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top.

NOTES
- Cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temp or heat it as you're ready to serve. If it's dry, add a few more splashes of almond milk.
- Sub in whatever seasonal fruit you like, dried fruits are also delicious here.

Check out the Love and Lemons site for more recipes

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Adapted from Cookie and Kate - This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, lightly drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
5. Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
6. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
7. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).