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LOVE&LEMON

Feel Good

FOOD


Introduction

Food has a special power to bring people together. Gathering around

the table with loved ones to share a home-cooked meal nurtures the soul.

With this in mind, we created the Made With Love Cookbook.

We hope that the recipes in this book will inspire you to get creative in

the kitchen. Whip up a hearty Sunday supper, host a fun brunch with

friends, or treat yourself to something sweet let this cookbook be your

guide.

The recipes celebrate fresh, seasonal ingredients and provide plenty of

vegan and vegetarian options. You'll find old favorites along with

global flavors to take your palate on a world tour.

We've included recipes for every meal of the day, as well as cocktails

and salads. Follow along from start to finish or jump to whatever

strikes your fancy. Adapt the recipes to suit your tastes and dietary

needs.

Above all, we encourage you to have fun with it! Cook up meals that

make you feel nourished and satisfied. Share food and laughter with

those you love. Savor the flavors and the memories you make. That's

what it's all about.

Now tie on your apron and let's get cooking. Wishing you many

delicious meals ahead!


t

Table of Contents

Chapter 1: Breaking the Fast

- Cheese Grits

- Southern Style Biscuits and Gravy

- Jackfruit and Sweet Potato Breakfast Hash

- Salmon Cakes

- Jackfruit Breakfast Burrito

- Jackfruit Breakfast Tacos

- Jackfruit and Spinach Omelette

- Jackfruit Breakfast Sandwich

- Jackfruit Breakfast Skillet

- Jackfruit and Spinach Breakfast

Quesadilla

- Jackfruit Breakfast Bowl

- Jackfruit Breakfast Wrap

- Jackfruit Breakfast Soup

- Smoothie Bowl

- Avocado Toast

- Chia Seed Pudding

- Breakfast Burrito

- Oatmeal

- Pancakes

- Tofu Scramble

- Breakfast Burrito Bowl

- Peanut Butter and Banana Toast


Chapter 2: Filling the Soul

- Vegetable Curry

- Mushroom Strogano

- Chili

- Spinach and Cheese Stu ed Shells

- Vegan Lasagna

- Lentil Shepherd's Pie

- Butternut Squash Risotto

- Sweet Potato and Chickpea Curry

- Pad Thai

- Collard Greens

- Mac and Cheese

- Okra Gumbo

- Black-Eyed Peas with Rice

- Vegetarian Jambalaya

- Candied Yams

- Vegan Cornbread

- Red Beans and Rice

- Southern Biscuits

- Thai Red Curry

- Jackfruit Pot Roast

- Jackfruit Pepper Steak

- Jackfruit Jerk Chicken

- Jackfruit Spaghetti

- BBQ Pulled Jackfruit Sandwiches

- Jackfruit Tacos


Chapter 3: Divine Shorts (quick meals)

- Black Bean Tacos

- Cauliflower Bu alo Wings

- Tofu Stir-Fry

- Fried Green Tomatoes

- Eggplant Po'Boy Sandwich

- BBQ Pulled Jackfruit Sandwich

- Vegan Mediterranean Quinoa Bowl

- BBQ Jackfruit Sandwich

- Jackfruit Cheese Dip

- Jackfruit Tacos

- Jackfruit and Black Bean Burritos

- Jackfruit and Spinach Stu ed Mushrooms

- Jackfruit and Mango Salsa Tacos

- Jackfruit and Artichoke Heart Paella

- Roasted Chickpea Trail Mix

- Cheesy Roasted Cauliflower Bites

- Coconut Mango Frozen Yogurt Bark

- Roasted Beet Hummus

- Curried Tofu Lettuce Wraps

- Bu alo Cauliflower Bites

- Vegetable Nori Rolls


Chapter 4: Divine Sweets

- Sweet Potato Pie

- Peach Cobbler

- Chocolate Chip Cookies

- Pumpkin Bread

- Cheesecake

- Brownies

- Baklava

- Apple Crisp

- Lemon Bars

- Pumpkin Cheesecake Bars

- Apple Pie

- Pineapple Upside Down Cake

- Lemon Meringue Pie

- Black Forest Cake

- Banana Pudding

- Tres Leches Cake

- Berry Crumble


Devine Quenchers (drinks)

- Brown Sugar Sweet Tea

- Berry Banana Smoothie

- Matcha Latte

- Blueberry Mint Smoothie

- Peanut Butter Banana Smoothie

- Orange Julius Smoothie

- Green Machine Smoothie

- Iced Mocha

- Watermelon Limeade

- Homemade Almond Milk

- Golden Milk

- Chai Tea Latte

- Mango Lassi

- Horchata

- Arnold Palmer


Chapter 6: Divine Salads

- BBQ Jackfruit Salad

- Thai Green Curry Jackfruit Salad

- Caesar Salad with Jackfruit Croutons

- Mediterranean Jackfruit Salad

- Bu alo Jackfruit Salad

- Jackfruit and Avocado Salad

- Taco Salad with Jackfruit

- Asian Sesame Jackfruit Salad

- Cobb Salad with Jackfruit

- Spicy Chipotle Jackfruit Salad

- Chickpea and Avocado Salad

- Kale and Quinoa Salad

- Mango and Black Bean Salad

- Greek Salad

- Roasted Beet and Walnut Salad

- Caesar Salad

- Asian Sesame Noodle Salad

- Waldorf Salad

- Vegan Caprese Salad

- Mexican Corn and Bean Salad


Chapter 1

Breaking The Fast

1 Corinthians 10:31: "So whether you eat or drink or whatever

you do, do it all for the glory of God."

1 Corinthians 6:19-20: "Do you not know that your bodies

are temples of the Holy Spirit, who is in you, whom you have

received from God? You are not your own; you were bought at

a price. Therefore, honor God with your bodies."

Start your day off right with nourishing breakfasts from sweet to savory. Wake

up to fluffy pancakes, scramble up some tofu, or fill your bowl with oatmeal. With

vegan and vegetarian options, these recipes will satisfy and energize you for the day

ahead.


Cheese Grits

Creamy, cheesy grits make a satisfying morning meal.

Ingredients:

- 1 cup grits

- 2 cups plant-based milk

- 1 cup vegan cheese, shredded

- 2 tbsp vegan butter substitute

- Salt and pepper to taste

Instructions:

1. In a saucepan, bring the plant-based milk to a boil.

2. Stir in the grits, reduce heat to low, and simmer for 20-25

minutes, stirring occasionally, until thick and creamy.

3. Add the vegan cheese, vegan butter substitute, salt, and

pepper. Stir until the cheese and butter are melted and the grits

are creamy.


Southern Style Biscuits and Gravy

Fluffy biscuits smothered in hearty mushroom sausage gravy.

Ingredients for Biscuits:

- 2 cups flour

- 1 tbsp baking powder

- 1⁄2 tsp salt

- 1⁄2 cup vegan butter substitute, cold

- 3⁄4 cup plant-based milk

Ingredients for Gravy:

- 12 oz plant-based sausage, crumbled

- 1⁄4 cup flour

- 2 cups plant-based milk

- Salt and black pepper to taste

Instructions for Biscuits:

1. Preheat your oven to 450°F (230°C).

2. In a mixing bowl, whisk together the flour, baking powder, and

salt.

3. Cut the cold vegan butter substitute into small pieces and

add it to the dry mixture. Use a fork or pastry cutter to combine

until the mixture resembles coarse crumbs.

4. Pour in the plant-based milk and stir until a soft dough forms.

5. Turn the dough onto a floured surface and gently knead it a

few times. Pat it down to about 1-inch thickness.

6. Use a biscuit cutter to cut out biscuits and place them on a

baking sheet.

7. Bake for 12-15 minutes until the biscuits are golden brown.

Serve warm.

Instructions for Gravy:

1. In a skillet, cook the crumbled plant-based sausage over

medium heat until browned and crispy.

2. Sprinkle flour over the sausage and stir to combine.

3. Slowly pour in the plant-based milk while stirring constantly.


4. Continue to cook and stir until the gravy thickens to your

desired consistency.

5. Season with salt and black pepper to taste.

Jackfruit and Sweet Potato Breakfast Hash

A savory and satisfying hash with jackfruit, sweet potato, and spices.

Ingredients:

- 1 can (20 oz) young green jackfruit in water or brine, drained and

shredded

- 2 sweet potatoes, peeled and diced

- 1 red onion, chopped

- 1 red bell pepper, chopped

- 2 tablespoons olive oil

- 1 teaspoon smoked paprika

- 1/2 teaspoon cumin

- Salt and pepper to taste

- Fresh parsley for garnish (optional)

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Add the

diced sweet potatoes and cook until they begin to soften.

2. Add the chopped red onion and red bell pepper to the skillet.

Sauté until the vegetables are tender and slightly caramelized.

3. Stir in the shredded jackfruit, smoked paprika, cumin, salt, and

pepper. Cook for another 5-7 minutes until heated through and well

combined.


4. Garnish with fresh parsley serving.

Salmon Cakes

Flavorful veggie salmon cakes with creamy remoulade sauce.

For the Vegan "Salmon" Cakes:

- 1 can (15 oz) chickpeas, drained and rinsed

- 1 1/2 cups cooked quinoa

- 1/2 cup shredded carrots

- 1/4 cup diced red bell pepper

- 1/4 cup diced red onion

- 2 tablespoons nori seaweed flakes (for a seafood flavor)


- 1 tablespoon lemon juice

- 1 tablespoon soy sauce (ensure it's vegan)

- 1 teaspoon Old Bay seasoning (or to taste)

- Salt and pepper to taste

- 2 tablespoons olive oil (for cooking)

For the Vegan Remoulade Sauce:

- 1/2 cup vegan mayonnaise

- 1 tablespoon Dijon mustard

- 1 tablespoon pickle relish

- 1 tablespoon fresh lemon juice

- 1 teaspoon capers, minced (optional)

- 1/2 teaspoon Old Bay seasoning (optional)

- Salt and pepper to taste

Instructions:

For the Vegan "Salmon" Cakes:

1. In a food processor, combine the chickpeas, shredded carrots,

diced red bell pepper, diced red onion, nori seaweed flakes, lemon

juice, soy sauce, Old Bay seasoning, salt, and pepper. Pulse until the

mixture is coarsely chopped and well combined, but not pureed.

2. Transfer the mixture to a mixing bowl and add the cooked quinoa.

Mix everything until well combined. If the mixture seems too wet, you

can add a bit more quinoa or breadcrumbs to bind it together.

3. Form the mixture into patties. You can make them as large or small

as you prefer.

4. Heat the olive oil in a skillet over medium-high heat. Once hot, add

the patties and cook for about 3-4 minutes on each side or until they

are golden brown and crispy.

For the Vegan Remoulade Sauce:

1. In a small bowl, combine the vegan mayonnaise, Dijon mustard,

pickle relish, fresh lemon juice, capers (if using), Old Bay seasoning (if

using), salt, and pepper. Mix until well combined.

2. Taste the sauce and adjust the seasonings as needed.


* Serve: *

Serve the vegan "salmon" cakes hot with a dollop of the remoulade

sauce on top. You can also serve them with a side salad or on a bun

for a sandwich.

Jackfruit Breakfast Burrito

A handheld breakfast burrito packed with jackfruit, tofu, beans, and more.

Ingredients:

- Jackfruit (shredded and cooked with taco seasoning)

- Scrambled tofu

- Black beans

- Salsa

- Avocado slices

- Tortilla

- Vegan cheese (optional)

Instructions:

1. Prepare the jackfruit by shredding it and cooking it with your

favorite taco seasoning.

2. Warm a tortilla, then fill it with scrambled tofu, jackfruit, black

beans, salsa, avocado, and vegan cheese.

3. Roll up the burrito and enjoy.

Jackfruit Breakfast Tacos

Savory jackfruit tacos to spice up your morning.

Ingredients:

- Jackfruit (cooked with taco seasoning)

- Corn tortillas

- Avocado slices

- Salsa

- Fresh cilantro


- Lime wedges

Instructions:

1. Cook the jackfruit with taco seasoning until heated through.

2. Warm corn tortillas, then fill them with the jackfruit.

3. Top with avocado, salsa, fresh cilantro, and a squeeze of lime.

Jackfruit and Spinach Omelette

Fluffy omelet filled with jackfruit, spinach, and melty vegan cheese.

Ingredients:

- Jackfruit (seasoned and cooked)

- Spinach

- Tofu (for the egg substitute)

- Vegan cheese (optional)

- Onions, bell peppers

- Olive oil

- Salt and pepper

Instructions:

1. Sauté onions and bell peppers in a pan with olive oil.

2. Add tofu, jackfruit, and spinach. Cook until spinach wilts.

3. If desired, add vegan cheese, fold the omelet, and cook until the

cheese melts.

Jackfruit Breakfast Sandwich

Satisfying layers of jackfruit, tomato, and greens on toasted bread.

Ingredients:

- Jackfruit (cooked and seasoned)

- English mu n or bagel

- Vegan mayonnaise or tahini

- Sliced tomato

- Lettuce

Instructions:


1. Toast the English mu n or bagel.

2. Spread vegan mayonnaise or tahini on both halves.

3. Layer with jackfruit, sliced tomato, and lettuce to make a sandwich.

Jackfruit Breakfast Skillet

Jackfruit joins potatoes, peppers, and spices for a savory skillet.

Ingredients:

- Jackfruit (cooked with spices)

- Diced potatoes

- Onions

- Bell peppers

- Olive oil

- Smoked paprika

- Salt and pepper

Instructions:

1. Sauté diced potatoes in a skillet with olive oil until crispy.

2. Add onions, bell peppers, and seasoned jackfruit.

3. Cook until vegetables are tender, season with smoked paprika,

salt, and pepper, and serve.

Jackfruit and Spinach Breakfast Quesadilla

Toasty quesadilla filled with protein-packed jackfruit and

spinach.

Ingredients:

- Jackfruit (cooked and seasoned)

- Spinach

- Whole-wheat tortilla

- Vegan cheese

- Salsa

Instructions:

1. Place a tortilla in a pan and sprinkle with vegan cheese.

2. Add cooked jackfruit and spinach.

3. Fold the tortilla in half and cook until the cheese melts. Serve

with salsa.


Jackfruit Breakfast Bowl

A hearty bowl to power your morning featuring jackfruit, quinoa, kale, and more.

Ingredients:

- Jackfruit (cooked and seasoned)

- Cooked quinoa or brown rice

- Sautéed kale

- Avocado slices

- Sriracha or hot sauce

Instructions:

1. In a bowl, layer cooked quinoa or brown rice, jackfruit, sautéed

kale, and avocado slices.

2. Drizzle with Sriracha or your favorite hot sauce.


Jackfruit Breakfast Wrap

Savory jackfruit, cool cucumber, and spinach wrapped up for breakfast on the go.

Ingredients:

- Jackfruit (cooked with your choice of seasoning)

- Whole-grain wrap

- Vegan cream cheese or hummus

- Sliced cucumber

- Baby spinach

Instructions:

1. Spread a layer of vegan cream cheese or hummus on the

wrap.

2. Add cooked jackfruit, sliced cucumber, and baby spinach.

3. Roll up the wrap and enjoy.

Jackfruit Breakfast Soup

Warm up with this flavorful soup featuring jackfruit, veggies, and spices.

Ingredients:

- Jackfruit (cooked with curry spices)

- Vegetable broth

- Chopped carrots

- Chopped celery

- Chopped onions

- Garlic

- Coconut milk

- Lime juice

- Fresh cilantro


Instructions:

1. Sauté onions and garlic in a pot until translucent.

2. Add chopped carrots, celery, and jackfruit cooked with curry

spices.

3. Pour in vegetable broth and simmer until vegetables are

tender.

4. Stir in coconut milk and a squeeze of lime juice.

5. Serve garnished with fresh cilantro.

Smoothie Bowl

A thick, creamy smoothie topped with crunchy granola and fresh fruit.

Ingredients:

- 1 cup of frozen mixed berries

- 1 ripe banana

- 1/2 cup of almond milk (or your preferred plant-based milk)

- Toppings (granola, chia seeds, fresh fruit)

Instructions:

1 1/2 cups of frozen mixed berries

1 ripe banana

1/2 cup of plant-based yogurt or milk (e.g., almond or soy milk)

Toppings (granola, coconut flakes, chia seeds, fresh fruit)

1. In a blender, combine the frozen berries, ripe bananas, and

plant-based yogurt or milk. Blend until you have a thick and smooth

smoothie.

2. Pour the smoothie into a bowl and arrange your desired toppings

on top, such as granola, coconut flakes, chia seeds, and fresh fruit.

Avocado Toast

Creamy avocado and savory seasonings atop whole-grain toast make a satisfying breakfast.

Ingredients:

- Whole-grain bread

- Ripe avocado


- Red pepper flakes

- Lemon juice

- Salt and pepper

Instructions:

2 slices of whole-grain toast

1 ripe avocado

Olive oil

Red pepper flakes

A squeeze of lemon juice

Salt and pepper

1. Toast the slices of whole-grain bread until they're golden

brown.

2. Cut the ripe avocado in half, remove the pit, and scoop the

flesh into a bowl.

3. Mash the avocado with a fork and season with a pinch of salt

and pepper and a squeeze of fresh lemon juice.

4. Spread the mashed avocado evenly on the toasted bread.

5. Drizzle with a bit of olive oil and sprinkle with red pepper

flakes for some heat. Enjoy your avocado toast!

Chia Seed Pudding

Chia seeds soaked in plant-based milk create a rich and creamy breakfast pudding.

Ingredients:

- 3 tablespoons of chia seeds

- 1 cup of plant-based milk

- Sweetener (maple syrup or agave nectar)

- Toppings (fresh fruit, nuts, or coconut flakes)

Instructions:

3 tablespoons of chia seeds

1 cup of plant-based milk (e.g., almond, soy, or coconut milk)

2 tablespoons of sweetener (maple syrup or agave)


Toppings of your choice (e.g., fresh berries, nuts, or shredded

coconut)

1. In a bowl, combine the chia seeds, plant-based milk, and

sweetener. Stir well to ensure the chia seeds are evenly

distributed in the liquid.

2. Cover the bowl and refrigerate for a few hours or overnight,

allowing the chia seeds to absorb the liquid and create a

pudding-like consistency.

3. Before serving, top your chia pudding with your favorite

toppings.

Breakfast Burrito

Eggs, beans, avocado, and more wrapped in a whole-grain tortilla.

Ingredients:

- Scrambled tofu with vegetables (bell peppers, onions, spinach)

- Black beans

- Diced avocado

- Salsa

- Fresh spinach leaves

- Whole-grain tortilla

Instructions:

Scrambled tofu (prepared as mentioned in the Tofu Scramble

recipe)

1 cup of cooked black beans

Diced avocado

Salsa

Fresh spinach leaves

Whole-grain tortilla

Instructions:

1. Heat your whole-grain tortilla in a dry skillet or microwave for

a few seconds to make it pliable.

2. Lay out your tortilla and assemble the ingredients in the

center.

3. Start with the scrambled tofu, followed by black beans, diced

avocado, salsa, and a handful of fresh spinach.


4. Carefully fold the sides of the tortilla in, then roll it up from

the bottom to encase the fillings. Enjoy your breakfast burrito!

Oatmeal

Creamy oats make a warm, nourishing breakfast. Customize with your favorite toppings.

Ingredients:

- Rolled oats

- Plant-based milk

- Sweetener (agave nectar, maple syrup)

- Toppings (nuts, dried fruit, cinnamon)

* instructions *

1 cup of rolled oats

2 tablespoons of chia seeds

1 1/2 cups of almond milk (or your preferred plant-based milk)

2 tablespoons of sweetener (maple syrup or agave)

Toppings of your choice (e.g., fresh berries, nuts, or banana slices)

1. In a bowl or jar, combine the rolled oats, chia seeds, almond milk,

and sweetener.

2. Stir well to ensure everything is evenly mixed.

3. Cover the bowl or jar and refrigerate overnight or for at least 4

hours.

4. In the morning, give the oats a good stir and add your favorite

toppings before serving.

Pancakes

Fluffy whole-grain pancakes are easy to make and fun to customize.

Ingredients:

- Flour

- Baking powder

- Plant-based milk

- Sweetener (agave nectar or maple syrup)

- A pinch of salt

Instructions:

1 cup of all-purpose flour

2 tablespoons of baking powder


1 cup of plant-based milk (e.g., almond, soy, or oat milk)

1 tablespoon of maple syrup

A pinch of salt

1. In a mixing bowl, combine the flour, baking powder, and a pinch of

salt. In a separate bowl, whisk together the plant-based milk and

maple syrup.

2. Pour the wet ingredients into the dry ingredients and stir until just

combined. Do not overmix; a few lumps are okay.

3. Heat a griddle or non-stick skillet over medium-high heat and

lightly grease it with cooking spray or oil.

4. Pour 1/4 cup of batter onto the griddle for each pancake. Cook

until bubbles form on the surface, then flip and cook until golden

brown on both sides.

Serve with your favorite toppings like fresh berries, maple syrup, or

vegan butter.

Tofu Scramble

Tofu seasoned with spices and turmeric stands in for scrambled eggs in this easy breakfast.

Ingredients:

● Extra-firm tofu crumbled

● Sautéed vegetables (bell peppers, onions, spinach)

● Turmeric, nutritional yeast, salt, and pepper

Instructions: 1 block of firm tofu

1/2 teaspoon of turmeric 2 tablespoons of nutritional yeast

Diced bell peppers, onions, and spinach (about 1 cup of each)

Instructions: Start by draining and pressing the tofu to remove

excess moisture.

Crumble the tofu into small pieces with your hands or a fork.

In a non-stick skillet, sauté the diced bell peppers and onions

over medium heat until they start to soften.

Add the crumbled tofu to the skillet and sprinkle with turmeric

and nutritional yeast. Stir well to evenly coat the tofu.

Cook the mixture, stirring occasionally, until the tofu is heated

through and slightly golden.

In the last few minutes of cooking, add the spinach and cook

until it wilts. Season with salt and pepper to taste and serve hot.

Breakfast Burrito Bowl Scrambled tofu and veggies served over

rice for a satisfying meatless meal.

Ingredients:


● Scrambled tofu

● Black beans

● Diced avocado

● Salsa

● Cooked quinoa or brown rice

Instructions:

1. Layer cooked quinoa or brown rice with scrambled tofu,

black beans, avocado, and salsa in a bowl.

Peanut Butter and Banana Toast

A classic flavor combination makes a nutritious breakfast.

Ingredients:

● Whole-grain toast

● Peanut butter (or almond butter)

● Sliced bananas

● A drizzle of agave nectar

Instructions:

1. Spread peanut butter on toasted whole-grain bread.

2. Top with sliced bananas and drizzle with agave nectar.

Blueberry Muffins

Bursting with fresh blueberry flavor, these tender muffins are a breakfast treat.

Ingredients:

● Whole-wheat flour

● Baking powder

● Plant-based milk

● Sweetener (maple syrup or agave nectar)

● Blueberries

Instructions:

1. Mix the ingredients to form a mu n batter.

2. Fold in blueberries.

3. Fill mu n cups and bake until golden.


Banana Walnut Muffins

Moist banana-based muffins with crunchy walnuts.

Ingredients:

2 ripe bananas, mashed

1 1/2 cups of all-purpose flour

1/2 cup of chopped walnuts

1/2 cup of plant-based milk (e.g., almond or soy milk)

1/2 cup of a sweetener (maple syrup or agave nectar)

2 teaspoons of baking powder

A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a mu n tin with

paper liners or grease it.

2. In a mixing bowl, combine the mashed bananas,

plant-based milk, and sweetener.

3. In a separate bowl, whisk together the flour, baking powder,

and a pinch of salt.

4. Add the dry ingredients to the wet ingredients and mix

until just combined. Fold in the chopped walnuts.

5. Spoon the mu n batter into the prepared mu n tin, filling

each about 2/3 full.

6. Bake for 20-25 minutes, or until a toothpick inserted into a

mu n comes out clean.

7. Allow the mu ns to cool in the tin for a few minutes, then

transfer them to a wire rack to cool completely. Enjoy your

homemade vegan banana walnut mu ns!



Chapter 2 Filling The Soul

Romans 12:1

"Therefore, I urge you, brothers and sisters, given God's mercy, to

offer your bodies as a living sacrifice, holy and pleasing to God—this is

your true and proper worship."

“Life’s A place full of meals, it’s on you to make your plate healthy.”

by Jermaine Williams PC.

From curries to casseroles, these hearty main dishes will satisfy your

soul. Enjoy flavorful vegetarian and vegan recipes from around the

globe.


Instructions:

1. Heat the vegetable oil in a large skillet or pan over medium

heat. Add the chopped onion and cook for 2-3 minutes until it

starts to soften.

2. Add the minced garlic and ginger, and sauté for another 1-2

minutes until fragrant.

3. Stir in the curry powder, ground cumin, ground coriander,

turmeric, and chili powder. Cook for a minute to toast the

spices.

4. Add the diced tomatoes and cook for 5 minutes, allowing

them to break down and create a sauce.

5. Pour in the vegetable broth and bring the mixture to a

simmer. Add the mixed vegetables and simmer for about 10-15

minutes, or until they are tender.

6. Stir in the coconut milk and let the curry simmer for an

additional 5 minutes.

Vegetable Curry

A hearty mix of seasonal vegetables in a flavorful curry sauce served with rice or naan.

Ingredients:

- 2 tablespoons vegetable oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 tablespoon ginger, minced

- 1 tablespoon curry powder

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon turmeric

- 1 teaspoon chili powder (adjust to taste)

- 1 cup diced tomatoes

- 1 cup vegetable broth

- 2 cups mixed vegetables (e.g. carrots, bell peppers, peas)

- 1 cup coconut milk

- Salt and pepper to taste

- Fresh cilantro for garnish

- Cooked rice or naan for serving


7. Season with salt and pepper to taste.

8. Serve the vegetable curry hot over cooked rice or with naan.

Garnish with fresh cilantro.

Mushroom Stroganoff

Creamy mushroom sauce served over egg noodles or mashed potatoes.

Ingredients:

- 8 ounces egg noodles

- 2 tablespoons olive oil

- 1 pound mushrooms, sliced

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1 tablespoon all-purpose flour

- 1 cup vegetable broth

- 1 cup vegan sour cream

- 1 teaspoon paprika

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. Cook the egg noodles according to the package instructions.

Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the

sliced mushrooms and cook until they release their moisture

and start to brown, about 5-7 minutes. Remove mushrooms from

the skillet and set aside.

3. In the same skillet, add a bit more olive oil if needed. Add the

chopped onion and cook until it becomes translucent about 3

minutes. Add the minced garlic and cook for another 1 minute.

4. Sprinkle the flour over the onions and garlic, stirring

continuously for about 2 minutes until it's lightly browned.

5. Slowly pour in the vegetable broth while stirring to avoid

lumps. Bring to a simmer and let it thicken, which should take

about 5 minutes.


6. Stir in the vegan sour cream and paprika, then add back the

cooked mushrooms. Let everything simmer for another 5

minutes, or until heated through.

7. Season the strogano with salt and pepper to taste. Serve it

over the cooked egg noodles and garnish with fresh parsley.

Chili

A spicy blend of beans, tomatoes, and spices, topped with avocado and

cilantro.

Ingredients:

- 2 tablespoons olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 bell pepper, diced

- 1 carrot, diced

- 1 zucchini, diced

- 1 can (15 oz) black beans, drained and rinsed

- 1 can (15 oz) kidney beans, drained and rinsed

- 1 can (15 oz) diced tomatoes

- 2 cups vegetable broth

- 2 tablespoons chili powder (adjust to taste)

- 1 teaspoon cumin

- 1 teaspoon paprika

- Salt and pepper to taste

- Optional toppings: chopped avocado, diced onion, cilantro,

vegan cheese

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the

diced onion and sauté until it becomes translucent, about 3

minutes.

2. Add the minced garlic, diced bell pepper, carrot, and zucchini

to the pot. Sauté for another 5 minutes until the vegetables

begin to soften.

3. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook

for 1-2 minutes until the spices are fragrant.


4. Add the drained black beans, kidney beans, diced tomatoes

(with their juice), and vegetable broth to the pot. Stir well.

5. Bring the chili to a boil, then reduce the heat to low. Simmer

uncovered for about 20-30 minutes, stirring occasionally, until

the vegetables are tender and the flavors meld.

6. Taste and adjust the seasoning if needed. If you like it spicier,

add more chili powder.

7. Serve the vegan chili hot, garnished with optional toppings

like chopped avocado, diced onion, cilantro, or vegan cheese.

Spinach and Cheese Stuffed Shells

Jumbo pasta shells filled with a mixture of spinach and vegan cheese,

baked in marinara sauce.

Ingredients:

- 20 jumbo pasta shells

- 2 cups fresh spinach, chopped

- 1 1/2 cups vegan ricotta cheese

- 1/2 cup vegan mozzarella cheese, shredded

- 1/4 cup vegan Parmesan cheese, grated

- 1 teaspoon garlic powder

- 1 teaspoon dried basil

- 1 teaspoon dried oregano

- 1 jar (24 oz) marinara sauce

- Salt and pepper to taste

- Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the jumbo pasta shells according to the package

instructions until they are al dente. Drain and set aside.

2. In a large mixing bowl, combine the chopped spinach, vegan

ricotta cheese, vegan mozzarella cheese, vegan Parmesan

cheese, garlic powder, dried basil, and dried oregano. Mix until

well combined. Season with salt and pepper to taste.

3. Preheat your oven to 350°F (175°C).


4. Pour about half of the marinara sauce into the bottom of a

baking dish, spreading it evenly.

5. Carefully stu each cooked pasta shell with the spinach and

cheese mixture and place them in the baking dish.

6. Once all the shells are stu ed and in the dish, pour the

remaining marinara sauce over the top.

7. Sprinkle additional vegan mozzarella and Parmesan cheese

on top if desired.

8. Cover the baking dish with foil and bake for about 25-30

minutes, or until the shells are heated through and the cheese

is melted.

9. Remove from the oven and let it cool slightly before serving.

Vegan Lasagna

Hearty layers of noodles, spinach, and cheese make a satisfying vegan

lasagna.

Ingredients:

9 lasagna noodles (oven-ready or cooked according to package

instructions)

2 cups vegan ricotta cheese

1 cup frozen spinach, thawed and drained

1 cup vegan mozzarella cheese, shredded

1/2 cup vegan Parmesan cheese, grated

1 jar (24 oz) marinara sauce

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

salt and pepper to taste

fresh basil leaves for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C).


In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and sauté for about 3 minutes until it

becomes translucent.

Stir in the minced garlic and cook for another 1 minute until

fragrant.

Pour in the marinara sauce and add the dried basil and dried

oregano—season with salt and pepper to taste.

Let it simmer for 10 minutes, stirring occasionally.

While the sauce simmers, prepare the ricotta mixture.

In a bowl, combine the vegan ricotta cheese, drained spinach,

and half of the vegan mozzarella and vegan Parmesan cheese.

Mix until well combined.

In a 9x13-inch baking dish, spread a small amount of the

marinara sauce to coat the bottom.

Place a layer of lasagna noodles over the sauce.

Add a layer of the vegan ricotta mixture, followed by a layer of

marinara sauce.

Repeat this layering until all ingredients are used, finishing with

a layer of sauce on top.

Sprinkle the remaining vegan mozzarella and vegan Parmesan

cheese over the lasagna.

Cover the baking dish with foil and bake in the preheated oven

for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or

until the lasagna is hot and bubbly, and the top is golden

brown.

Let it cool slightly before serving. Garnish with fresh basil leaves

if desired.


Lentil Shepherd's Pie

Hearty lentils and veggies topped with creamy mashed potatoes.

Ingredients:

For the Filling:

- 1 cup green or brown lentils, rinsed and drained

- 2 1/2 cups vegetable broth

- 1 onion, chopped

- 2 carrots, diced

- 2 cloves garlic, minced

- 1 cup frozen peas

- 1 cup frozen corn

- 2 tablespoons tomato paste

- 2 tablespoons soy sauce

- 1 teaspoon dried thyme

- Salt and pepper to taste

- 2 tablespoons olive oil

For the Mashed Sweet Potatoes:

- 4 cups sweet potatoes, peeled and cubed

- 2 tablespoons vegan butter

- 1/4 cup unsweetened almond milk (or any plant-based milk)

- Salt and pepper to taste

Instructions:

1. In a large pot, combine the lentils and vegetable broth. Bring

to a boil, then reduce heat to a simmer. Cook for about 25-30

minutes, or until the lentils are tender and most of the liquid is

absorbed. Drain any excess liquid and set the cooked lentils

aside.

2. While the lentils are cooking, prepare the mashed sweet

potatoes. Place the cubed sweet potatoes in a large pot of

water and bring to a boil. Cook until the sweet potatoes are

tender, about 15-20 minutes. Drain the sweet potatoes.

3. In a bowl, mash the cooked sweet potatoes with vegan butter,

almond milk, salt, and pepper until smooth. Set aside.

4. In a large skillet, heat the olive oil over medium heat. Add the

chopped onion and carrots. Sauté for about 5 minutes until

they begin to soften.


5. Add the minced garlic, dried thyme, and tomato paste to the

skillet. Cook for another 2 minutes, stirring continuously.

6. Stir in the cooked lentils, soy sauce, frozen peas, and frozen

corn. Cook for an additional 5 minutes, or until the vegetables

are heated through. Season with salt and pepper to taste.

7. Preheat your oven to 375°F (190°C).

8. Transfer the lentil and vegetable mixture to a baking dish.

Spread the mashed sweet potatoes evenly over the top.

9. Bake in the preheated oven for 20-25 minutes, or until the top

is lightly golden.

10. Let it cool slightly before serving.

Butternut Squash Risotto

Creamy Arborio rice punctuated with roasted butternut squash.

Ingredients:

- 2 cups Arborio rice

- 4 cups vegetable broth, heated

- 2 cups butternut squash, diced

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1/2 cup dry white wine (optional)

- 2 tablespoons olive oil

- 1/2 cup vegan Parmesan cheese, grated

- Salt and pepper to taste

- Fresh sage leaves for garnish (optional)


Instructions:

** Prepare the Butternut Squash: **

1. Preheat your oven to 400°F (200°C).

2. Toss the diced butternut squash with a drizzle of olive oil and

a pinch of salt and pepper.

3. Place the butternut squash on a baking sheet and roast in

the preheated oven for about 20-25 minutes, or until it's tender

and slightly caramelized. Set aside.

** Make the Risotto: **

1. In a large skillet or wide saucepan, heat the olive oil over

medium heat. Add the finely chopped onion and sauté for

about 3 minutes until it becomes translucent.

2. Stir in the minced garlic and Arborio rice. Cook for another 2

minutes, stirring constantly until the rice becomes translucent

around the edges.


3. If using, pour in the dry white wine and stir until the rice

mostly absorbs it.

4. Begin adding the heated vegetable broth, one ladleful at a

time, stirring frequently. Wait until the broth is mostly absorbed

before adding more. Continue this process until the rice is

creamy and cooked to your desired level of doneness. This

usually takes about 18-20 minutes.

5. Stir in the roasted butternut squash and vegan Parmesan

cheese. Cook for an additional 2-3 minutes until everything is

heated through.

6. Season the risotto with salt and pepper to taste.

7. Garnish with fresh sage leaves if desired.


Sweet Potato and Chickpea Curry

Sweet potatoes, chickpeas, and spices come together for a flavorful

vegetarian curry.

Ingredients:

- 2 tablespoons vegetable oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 tablespoon ginger, minced

- 1 tablespoon curry powder

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon turmeric

- 1 teaspoon chili powder (adjust to taste)

- 2 large sweet potatoes, peeled and diced

- 1 can (15 oz) chickpeas, drained and rinsed

- 1 can (15 oz) diced tomatoes

- 1 can (15 oz) coconut milk

- Salt and pepper to taste

- Fresh cilantro for garnish

- Cooked rice or naan for serving


Instructions:

1. Heat the vegetable oil in a large pot or deep skillet over

medium heat. Add the chopped onion and cook for 2-3 minutes

until it softens.

2. Add the minced garlic and ginger, and sauté for another 1-2

minutes until fragrant.

3. Stir in the curry powder, ground cumin, ground coriander,

turmeric, and chili powder. Cook for a minute to toast the

spices.

4. Add the diced sweet potatoes and cook for about 5 minutes,

stirring occasionally.

5. Pour in the diced tomatoes and their juice, chickpeas, and

coconut milk. Stir well to combine.

6. Cover the pot and let the curry simmer for 20-25 minutes, or

until the sweet potatoes are tender, stirring occasionally.

7. Season with salt and pepper to taste. Adjust the chili powder

for the desired spice level.


8. Serve the Sweet Potato and Chickpea Curry with hot

overcooked rice or with naan. Garnish with fresh cilantro.



Pad Thai

Sweet, savory, and spicy - this Thai noodle dish has it all.

Ingredients:

For the Pad Thai Sauce:

- 1/4 cup soy sauce (or tamari for a gluten-free option)

- 2 tablespoons tamarind paste

- 2 tablespoons maple syrup (or another sweetener of your

choice)

- 1 tablespoon rice vinegar

- 1 teaspoon sriracha sauce (adjust to taste)

- 1/4 cup water

For the Pad Thai:

- 8 oz (about 225 g) rice noodles

- 2 tablespoons vegetable oil

- 1 onion, thinly sliced

- 2 cloves garlic, minced

- 1 red bell pepper, thinly sliced

- 1 cup broccoli florets

- 1 carrot, julienned

- 1 cup tofu, cubed and pan-fried (optional)


- 1/2 cup chopped scallions (green onions)

- 1/4 cup crushed peanuts (or cashews)

- Lime wedges for serving

Instructions:

** Prepare the Pad Thai Sauce: **

1. In a small bowl, whisk together the soy sauce, tamarind paste,

maple syrup, rice vinegar, sriracha sauce, and water. Set the

sauce aside.

** Prepare the Rice Noodles: **

1. Cook the rice noodles according to the package instructions

until they are al dente. Drain and set aside.

** Make the Pad Thai: **

1. Heat the vegetable oil in a large skillet or wok over

medium-high heat.

2. Add the thinly sliced onion and cook for about 2-3 minutes

until it becomes translucent.

3. Stir in the minced garlic, thinly sliced red bell pepper, broccoli

florets, and julienned carrot. Stir-fry for about 4-5 minutes until

the vegetables are tender-crisp.

4. If you're using tofu, add the cubed and pan-fried tofu to the

skillet at this point.


5. Add the cooked rice noodles to the skillet.

6. Pour the prepared Pad Thai sauce over the noodles and

vegetables. Stir-fry for 2-3 minutes until everything is heated

through and well coated in the sauce.

7. Sprinkle chopped scallions and crushed peanuts (or cashews)

over the top. Give it a final stir.

8. Serve your Vegan Pad Thai hot, garnished with lime wedges.


Collard Greens

Southern-style collard greens simmered with smoky seasonings.

Ingredients:

- Collard greens (2 bunches), washed and chopped

- Vegetable broth (4 cups)

- Onion (1, diced)

- Garlic (3 cloves, minced)

- Smoked paprika (1 tsp)

- Vinegar (2 tbsp)

Instructions:

1. In a large pot, sauté diced onion and minced garlic until

they become translucent.

2. Add the chopped collard greens and vegetable broth to

the pot. Stir well.

3. Simmer the mixture over low heat for about 45 minutes or

until the collard greens are tender.

4. Season with smoked paprika and vinegar to taste before

serving.

Mac and Cheese Creamy

Cheesy vegan mac and cheese made with cashews.

Ingredients:

- Macaroni (8 oz)

- Cashews (1 cup, soaked overnight)

- Nutritional yeast (1/2 cup)

- Garlic (2 cloves)

- Turmeric (1/2 tsp)

- Plant-based milk (2 cups)

Instructions:

1. Cook the macaroni according to package instructions,

then drain and set aside.

2. In a blender, combine soaked cashews, nutritional yeast,

garlic, turmeric, and plant-based milk. Blend until smooth.


3. Pour the sauce over the cooked macaroni, stirring until well

coated. Heat gently if needed before serving.

Okra Gumbo Okra and vegetables

stewed with Cajun spices make a hearty gumbo.

Ingredients:

- Okra (1 lb, sliced)

- Bell peppers (2, diced)

- Celery (2 stalks, diced)

- Onion (1, diced)

- Tomatoes (14 oz can, diced)

- Vegetable broth (4 cups)

- Cajun seasoning (2 tbsp)

Instructions:

1. In a large pot, sauté the diced onion, bell peppers, and

celery until they soften.

2. Add the sliced okra, diced tomatoes, vegetable broth, and

Cajun seasoning.

3. Simmer the gumbo for 30-40 minutes until the okra is

tender. Serve hot.

Black-Eyed Peas with Rice

Cooked black-eyed peas served over rice make a simple, flavorful meal.

Ingredients:

- Black-eyed peas (2 cups, soaked overnight)

- Rice (2 cups)

- Onion (1, diced)

- Bell pepper (1, diced)

- Celery (2 stalks, diced)

- Garlic (3 cloves, minced)

- Bay leaves (2)

Instructions:

1. In a large pot, sauté the diced onion, bell pepper, celery,

and garlic until they become fragrant and tender.


2. Drain the soaked black-eyed peas and add them to the pot

along with enough water to cover them.

3. Add bay leaves, cover, and simmer for about 1.5 hours until

the peas are tender.

4. Cook rice separately. Serve the black-eyed peas over the

cooked rice.

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Arrange the sweet potato rounds in a baking dish.

Jambalaya

Rice, tomatoes, and vegetables flavored with Cajun spices.

Ingredients:

- Rice (2 cups)

- Bell peppers (2, diced)

- Onion (1, diced)

- Celery (2 stalks, diced)

- Tomatoes (14 oz can, diced)

- Vegetable broth (4 cups)

- Cajun spices (2 tbsp)

Instructions:

1. In a large pot, sauté the diced onion, bell peppers, and

celery until they soften.

2. Add the rice and stir for a few minutes.

3. Pour in the diced tomatoes and vegetable broth. Stir in the

Cajun spices.

4. Cover and simmer for about 20-25 minutes until the rice is

tender. Flu with a fork before serving.

Candied Yams

Sweet potatoes baked with brown sugar, butter, and fall spices.

Ingredients:

- Sweet potatoes (4-5), peeled and sliced into rounds

- Brown sugar (1 cup)

- Cinnamon (1 tsp)

- Nutmeg (1/2 tsp)

- Vegan butter substitute (1/4 cup)


3. In a saucepan, melt the vegan butter substitute and stir in

the brown sugar, cinnamon, and nutmeg.

4. Pour the sweet syrup over the sweet potatoes.

5. Cover the baking dish with foil and bake for 45 minutes.

Uncover and bake for an additional 15-20 minutes until the

sweet potatoes are tender and caramelized.

Cornbread

Moist cornbread flavored with cornmeal and applesauce.

Ingredients:

● Cornmeal (1 cup)

● Flour (1 cup)

● Baking powder (1 tbsp)

● Salt (1/2 tsp)

● Plant-based milk (1 cup)

● Unsweetened applesauce (1/2 cup)

Instructions:

1. Preheat your oven to 425°F (220°C) and grease a baking

pan or skillet.

2. In a mixing bowl, combine the cornmeal, flour, baking

powder, and salt.

3. Stir in the plant-based milk and applesauce until well

combined.

4. Pour the batter into the greased pan and smooth the top.

5. Bake for 20-25 minutes until the cornbread is golden brown

and a toothpick inserted into the center comes out clean.

Red Beans and Rice

Red beans simmered with aromatics and served over rice.

Ingredients:

- Red beans (2 cups, soaked overnight)

- Rice (2 cups)

- Onion (1, diced)

- Bell pepper (1, diced)

- Celery (2 stalks, diced)

- Garlic (3 cloves, minced)

- Cajun spices (2 tbsp)


Instructions:

1. In a large pot, sauté the diced onion, bell pepper, celery,

and garlic until they become fragrant and tender.

2. Drain the soaked red beans and add them to the pot along

with enough water to cover them.

3. Stir in the Cajun spices, cover, and simmer for about 1.5

hours until the beans are tender.

4. Cook rice separately and serve the red beans over the

cooked rice.

Southern Biscuits

Flaky, buttery biscuits are perfect for breakfast or dinner.

Ingredients:

- Flour (2 cups)

- Baking powder (2 tbsp)

- Salt (1/2 tsp)

- Vegan butter substitute (1/2 cup, cold)

- Plant-based milk (3/4 cup)

-

Instructions:

1. Preheat your oven to 450°F (230°C).

2. In a mixing bowl, whisk together the flour, baking powder,

and salt.

3. Cut the cold vegan butter substitute into small pieces and

add it to the dry mixture. Use a fork or pastry cutter to

combine until the mixture resembles coarse crumbs.

4. Pour in the plant-based milk and stir until a soft dough

forms.

5. Turn the dough onto a floured surface and gently knead it

a few times. Pat it down to about 1-inch thickness.

6. Use a biscuit cutter to cut out biscuits and place them on

a baking sheet.

7. Bake for 12-15 minutes until the biscuits are golden brown.

Serve warm.


Thai Red Curry

Thai red curry paste simmered with coconut milk and vegetables over rice.

Ingredients:

- 1 tablespoon vegetable oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 2 tablespoons Thai red curry paste

- 1 can (14 oz) coconut milk

- 1 cup vegetable broth

- 2 cups mixed vegetables (such as bell peppers, broccoli,

and carrots), sliced

- 1 cup tofu, cubed and pan-fried (optional)

- 1 tablespoon soy sauce

- 1 teaspoon brown sugar

- Salt and pepper to taste

- Fresh basil leaves for garnish (optional)

- Cooked jasmine rice for serving

Instructions:

** Make the Thai Red Curry: **

1. In a large skillet or wok, heat the vegetable oil over medium

heat. Add the chopped onion and sauté for about 3

minutes until it becomes translucent.

2. Stir in the minced garlic and Thai red curry paste. Cook for

another 1-2 minutes until fragrant.

3. Pour in the coconut milk and vegetable broth. Stir well to

combine.

4. Add the sliced mixed vegetables to the skillet. If you're using

tofu, add it at this point.

5. Stir in the soy sauce and brown sugar. Season with salt and

pepper to taste.

6. Simmer the curry for about 10-15 minutes, or until the

vegetables are tender and the flavors meld. Adjust the

seasoning if needed.

** Serve the Thai Red Curry: **


1. Serve the Thai Red Curry hot overcooked jasmine rice.

2. Garnish with fresh basil leaves if desired.

Jackfruit Pot Roast

Shredded jackfruit simmers in vegetable broth and red wine for a plant-based pot

roast.

Ingredients:

- 2 cans (20 oz each) of young green jackfruit in water or

brine

- 2 tablespoons olive oil

- 1 onion, chopped

- 3 cloves garlic, minced

- 4 carrots, peeled and cut into chunks

- 4 potatoes, peeled and cut into chunks

- 2 cups vegetable broth

- 1 cup red wine (make sure it's vegan)

- 2 bay leaves

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper to taste

- 1/4 cup all-purpose flour (or a gluten-free alternative)

- 1/4 cup water

- Fresh parsley for garnish (optional)

Instructions:

1. Start by draining and rinsing the canned jackfruit. Remove

the core and seeds, then shred the flesh with a fork or your

fingers. Set aside.

2. In a large oven-safe pot or Dutch oven, heat the olive oil

over medium-high heat. Add the chopped onion and garlic,

and sauté for about 3-4 minutes until they become

fragrant and slightly translucent.

3. Add the shredded jackfruit, carrots, and potatoes to the

pot. Sauté for another 5 minutes, stirring occasionally.

4. Pour in the vegetable broth and red wine. Add the bay

leaves, dried thyme, dried rosemary, salt, and pepper. Bring

the mixture to a boil.

5. Once boiling, reduce the heat to low, cover the pot, and

simmer for about 20-25 minutes or until the vegetables are

tender.

6. In a small bowl, whisk together the flour and water to

create a slurry. Slowly pour this mixture into the pot,


stirring constantly. Allow the liquid to thicken, which should

take about 5 minutes.

7. Preheat your oven to 375°F (190°C).

8. Once the liquid has thickened, remove the bay leaves and

place the entire pot in the preheated oven. Bake for about

20-25 minutes, or until the top of the pot roast is golden

brown.

9. Remove from the oven and let it cool slightly before serving.

Garnish with fresh parsley if desired.

10. Serve your vegan jackfruit pot roast with your favorite

vegan gravy, mashed potatoes, or a side of steamed

vegetables.

Jackfruit Pepper Steak

Seared jackfruit and bell peppers in a flavorful sauce, served over rice.

Ingredients:

- 2 cans (20 oz each) of young green jackfruit in water or

brine

- 2 tablespoons vegetable oil

- 1 onion, thinly sliced

- 1 red bell pepper, thinly sliced

- 1 green bell pepper, thinly sliced

- 3 cloves garlic, minced

- 1 tablespoon fresh ginger, minced

- 1/4 cup soy sauce (ensure it's vegan)

- 2 tablespoons rice vinegar

- 1 tablespoon maple syrup or agave nectar

- 1 tablespoon cornstarch mixed with 2 tablespoons water

- 1 teaspoon black pepper

- Cooked rice or noodles for serving

Instructions:

1. Start by draining and rinsing the canned jackfruit. Remove

any seeds and tough core pieces. Shred the jackfruit with

your fingers or a fork. Set aside.

2. In a large skillet or wok, heat the vegetable oil over

medium-high heat. Add the thinly sliced onion and

peppers. Stir-fry for about 3-4 minutes until they begin to

soften.

3. Add the minced garlic and ginger to the skillet. Continue to

stir-fry for another 1-2 minutes until fragrant.


4. Add the shredded jackfruit to the skillet and stir to

combine with the vegetables. Cook for another 3-4 minutes,

allowing the jackfruit to absorb some of the flavors.

5. In a small bowl, whisk together the soy sauce, rice vinegar,

maple syrup (or agave nectar), and black pepper.

6. Pour the soy sauce mixture over the jackfruit and

vegetables. Stir well to coat everything evenly. Cook for an

additional 2-3 minutes.

7. In a separate small bowl, mix the cornstarch and water to

create a slurry. Pour this slurry into the skillet and stir

continuously. Cook until the sauce thickens and coats the

jackfruit and vegetables, which should take about 2-3

minutes.

8. Once the sauce has thickened, remove the skillet from the

heat.

9. Serve your vegan pepper steak over cooked rice or

noodles. Garnish with fresh chopped cilantro or green

onions if desired.

Jackfruit Jerk Chicken

Jerk-spiced jackfruit shreds mimic pulled chicken in this flavorful Caribbean

dish.

Ingredients:

For the Jerk Marinade:

- 2 cans (20 oz each) of young green jackfruit in water or

brine

- 1/4 cup soy sauce (ensure it's vegan)

- 1/4 cup olive oil

- 3 tablespoons brown sugar

- 3 tablespoons apple cider vinegar

- 2 tablespoons fresh lime juice

- 2 tablespoons fresh orange juice

- 2 tablespoons jerk seasoning (adjust to your spice

preference)


- 4 cloves garlic, minced

- 2 teaspoons fresh ginger, minced

- 1 teaspoon dried thyme

- 1 teaspoon allspice

- 1/2 teaspoon ground cinnamon

- Salt and pepper to taste

For Cooking:

- 2 tablespoons vegetable oil

- Sliced red onions and fresh cilantro for garnish (optional)

Instructions:

1. Begin by draining and rinsing the canned jackfruit. Remove

any seeds and tough core pieces. Shred the jackfruit with

your fingers or a fork. Set aside.

2. In a blender or food processor, combine all the ingredients

for the jerk marinade - soy sauce, olive oil, brown sugar,

apple cider vinegar, lime juice, orange juice, jerk seasoning,

minced garlic, minced ginger, dried thyme, allspice, ground

cinnamon, salt, and pepper. Blend until smooth.

3. Place the shredded jackfruit in a large resealable plastic

bag or a shallow dish. Pour the jerk marinade over the

jackfruit, ensuring it's well coated. Seal the bag or cover the

dish and refrigerate for at least 2 hours or overnight for

maximum flavor.

4. Heat vegetable oil in a large skillet or pan over

medium-high heat.

5. Once the oil is hot, add the marinated jackfruit to the

skillet. Cook for about 8-10 minutes, stirring occasionally

until the jackfruit becomes slightly crispy and has

absorbed the flavors of the marinade.

6. Serve your vegan jerk chicken over rice, quinoa, or your

choice of side dishes. Garnish with sliced red onions and

fresh cilantro if desired.

7. Enjoy your vegan jerk chicken made with jackfruit as a

flavorful and spicy plant-based meal!


Jackfruit Spaghetti

Shredded jackfruit and vegetables in tomato sauce over pasta.

Ingredients:

For the Jackfruit Bolognese Sauce:

- 2 cans (20 oz ach) of young green jackfruit in water or

brine

- 2 tablespoons olive oil

- 1 onion, finely chopped

- 3 cloves garlic, minced2

- 1 red bell pepper, finely chopped

- 1 carrot, finely chopped

- 1 celery stalk, finely chopped

- 1 can (28 oz) crushed tomatoes

- 1 teaspoon dried basil

- 1 teaspoon dried oregano


- 1/2 teaspoon red pepper flakes (adjust to your spice

preference)

- Salt and pepper to taste

- Fresh basil and vegan Parmesan cheese for garnish

(optional)

For the Pasta:

- 12 oz (340g) spaghetti or your favorite pasta

- Salt and water for boiling

Instructions:

1. Start by draining and rinsing the canned jackfruit. Remove

any seeds and tough core pieces. Shred the jackfruit with

your fingers or a fork. Set aside.

2. In a large skillet or saucepan, heat the olive oil over

medium heat. Add the chopped onion, garlic, red bell

pepper, carrot, and celery. Sauté for about 5-7 minutes

until the vegetables are softened.

3. Add the shredded jackfruit to the skillet and cook for

another 5 minutes, stirring occasionally.

4. Pour in the crushed tomatoes, dried basil, dried oregano,

and red pepper flakes. Season with salt and pepper to

taste. Stir to combine.

5. Reduce the heat to low, cover the skillet, and let the sauce

simmer for about 20-25 minutes, allowing the flavors to

meld and the jackfruit to absorb the sauce.

6. While the sauce is simmering, bring a large pot of salted

water to a boil. Cook the spaghetti according to the

package instructions until al dente. Drain and set aside.



Chapter 3

Devine Shorts (quick meals )

“Just because it’s been replaced does not mean it loses

its taste “

By Jermaine Williams

“You got to make choices Oh yeah you gotta love

them”

By Jermaine Williams AkA Chef J

When you're short on time but need a

satisfying meal, try these speedy recipes.

From stir-fries to sandwiches, these

flavorful dishes come together in a flash.


Black Bean Tacos

Loaded tacos with spiced black beans, avocado, lettuce, and more

Ingredients: For the Black Beans:

- 2 cans (15 oz each) black beans, drained and rinsed

- 1 small onion, chopped

- 2 cloves garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon chili powder

- Salt and pepper to taste

- 2 tablespoons olive oil

For the Taco Assembly:

- Soft tortillas (flour or corn)

- Toppings of your choice: shredded lettuce, diced tomatoes,

diced avocado, sliced red onion, vegan cheese, salsa,

chopped cilantro, lime wedges, etc.

Instructions: ** Prepare the Black Beans: **

1. In a large skillet, heat the olive oil over medium heat.

2. Add the chopped onion and sauté for about 3 minutes

until it becomes translucent.

3. Stir in the minced garlic and cook for another 1 minute

until fragrant.

4. Add the drained and rinsed black beans to the skillet.

5. Season the beans with ground cumin, chili powder, salt,

and pepper.

6. Cook the beans for about 5-7 minutes, stirring

occasionally, until they are heated through and the flavors

meld.

Assemble the Tacos:

1. Warm the soft tortillas in a dry skillet or microwave.

2. Spoon a generous portion of the seasoned black beans

onto each tortilla.

3. Add your choice of toppings. Common options include

shredded lettuce, diced tomatoes, diced avocado, sliced

red onion, vegan cheese, salsa, chopped cilantro, and a

squeeze of lime.


4. Fold the tortillas over the filling and serve your Black Bean

Tacos hot.

Cauliflower Buffalo Wings

Crispy baked cauliflower tossed in spicy buffalo sauce.

Ingredients:

For the Cauliflower Wings:

- 1 large cauliflower head, cut into florets

- 1 cup all-purpose flour (or chickpea flour for a gluten-free

option)

- 1 cup water

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- Salt and pepper to taste

- Cooking spray or oil for baking

For the Bu alo Sauce:

- 1/2 cup hot sauce (like Frank's RedHot)

- 1/4 cup vegan butter

- 1 tablespoon apple cider vinegar

- 1/2 teaspoon garlic powder

- 1/2 teaspoon paprika

- Salt and pepper to taste

Instructions: Prepare the Cauliflower Wings:

1. Preheat your oven to 450°F (230°C). Line a baking sheet

with parchment paper and lightly grease it with cooking

spray or oil.

2. In a mixing bowl, combine the flour, water, garlic powder,

onion powder, salt, and pepper. Whisk until you have a

smooth batter.

3. Dip each cauliflower floret into the batter, allowing excess

to drip o , and place it on the prepared baking sheet.

4. Bake in the preheated oven for about 20-25 minutes or

until the cauliflower is tender and the batter becomes

crispy and golden. Flip the cauliflower halfway through for

even cooking.


Prepare the Bu alo Sauce:

1. In a small saucepan, melt the vegan butter over low heat.

2. Stir in the hot sauce, apple cider vinegar, garlic powder,

paprika, salt, and pepper. Cook for 2-3 minutes, stirring

occasionally, until everything is well combined.

Coat the Cauliflower Wings:

1. Once the cauliflower wings are done baking, remove them

from the oven.

2. Carefully coat the cauliflower wings with the prepared

bu alo sauce. You can do this by dipping each wing into

the sauce or by tossing them in a large bowl.

3. Place the coated wings back on the baking sheet and bake

for an additional 10-15 minutes to allow the sauce to set.

Serve your Cauliflower Bu alo Wings hot with vegan ranch

dressing or your favorite dipping sauce.

Tofu Stir-Fry

Tofu and veggies stir-fried in a savory sauce.

Ingredients: For the Stir-Fry Sauce:

- 1/4 cup soy sauce (or tamari for a gluten-free option)

- 2 tablespoons maple syrup

- 2 tablespoons rice vinegar

- 1 tablespoon cornstarch

- 1/2 cup vegetable broth

- 1 teaspoon minced ginger

- 2 cloves garlic, minced

-

For the Stir-Fry:

- 14 ounces (400g) firm tofu, cubed

- 2 tablespoons vegetable oil

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 cup broccoli florets

- 1 cup snap peas or snow peas, ends trimmed

- 1 carrot, sliced into thin strips

- Cooked rice or noodles for serving


Instructions: Prepare the Stir-Fry Sauce:

1. In a small bowl, whisk together the soy sauce, maple syrup,

rice vinegar, cornstarch, vegetable broth, minced ginger,

and minced garlic. Set the sauce aside.

Prepare the Tofu:

1. Press the tofu to remove excess moisture. You can do this

by wrapping the tofu block in a clean kitchen towel and

placing something heavy on top (like a cast-iron skillet). Let

it press for at least 15-20 minutes.

2. Cut the pressed tofu into bite-sized cubes.

Cook the Stir-Fry:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok

over medium-high heat.

2. Add the tofu cubes to the hot oil and stir-fry until they

become golden brown on all sides. This may take about 5-7

minutes. Once done, remove the tofu from the skillet and

set it aside.

3. In the same skillet, add the remaining 1 tablespoon of

vegetable oil. Add the sliced red and yellow bell peppers,

broccoli florets, snap peas, and carrot strips. Stir-fry for

about 5-7 minutes, or until the vegetables are tender-crisp.

4. Return the cooked tofu to the skillet with the vegetables.

5. Pour the stir-fry sauce over the tofu and vegetables. Stir

well and let it simmer for a few minutes until the sauce

thickens.

6. Serve the tofu stir-fry over cooked rice or noodles.

Fried Green Tomatoes

Green tomatoes coated in cornmeal and fried until crispy.

Ingredients:

- Green tomatoes (4-6), sliced into rounds

- Cornmeal (1 cup)

- Flour (1/2 cup)

- Salt (1/2 tsp)


- Black pepper (1/4 tsp)

- Paprika (1/2 tsp)

- Vegetable oil (for frying)

Instructions:

1. In a shallow dish, combine the cornmeal, flour, salt, black

pepper, and paprika.

2. Dredge the tomato slices in the mixture, ensuring they are

evenly coated.

3. Heat vegetable oil in a skillet over medium-high heat.

4. Fry the coated tomato slices for about 3-4 minutes per

side until they are golden brown and crispy. Drain on

paper towels.

Eggplant Po' Boy

Sandwich Crispy fried eggplant with spicy Cajun seasoning served on a hoagie

roll.

Ingredients:

- Eggplant (1 large, sliced into rounds)

- Flour (1 cup)

- Cornmeal (1 cup)

- Cajun seasoning (2 tbsp)

- Plant-based milk (1 cup)

- Vegan mayonnaise (1/2 cup)

- Pickle slices (for garnish)

- Hoagie rolls (4)

- Lettuce and tomato slices (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a bowl, combine the flour and Cajun seasoning. In

another bowl, place the cornmeal. Pour the plant-based

milk into a third bowl.

3. Dip each eggplant round first into the flour mixture, then

the plant-based milk, and finally into the cornmeal,

ensuring they are coated evenly.

4. Place the coated eggplant rounds on a baking sheet lined

with parchment paper.


5. Bake the eggplant rounds for 15-20 minutes until they are

golden brown and crispy.

6. While the eggplant is baking, spread vegan mayonnaise on

the hoagie rolls.

7. Once the eggplant rounds are done, place them in the

hoagie rolls.

8. Garnish with pickle slices, and if desired, add lettuce and

tomato slices.

9. Serve your Eggplant Po' Boy Sandwiches with your favorite

side dishes.

BBQ Pulled Jackfruit

Sandwich Smoky pulled jackfruit on a bun makes for a delicious plant-based

sandwich.

Ingredients:

● Canned young green jackfruit (2 cans, drained and

shredded)

● BBQ sauce (1 cup)

● Onion (1, finely chopped)

● Garlic (3 cloves, minced)

● Olive oil (2 tbsp)

● Hamburger buns (4)

● Coleslaw (for topping, optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add finely

chopped onion and minced garlic. Sauté until translucent.

2. Add the shredded jackfruit to the skillet and cook for

about 5-7 minutes.

3. Pour in the BBQ sauce and stir to coat the jackfruit evenly.

Simmer for an additional 10-15 minutes until the jackfruit is

tender and infused with BBQ flavor.

4. Toast the hamburger buns lightly.

5. Spoon the BBQ jackfruit mixture onto the buns. Top with

coleslaw if desired.

6. Serve your Vegan BBQ Pulled Jackfruit Sandwiches with

your favorite side dishes.


Vegan Mediterranean Quinoa Bowl

Protein-packed quinoa bowl with chickpeas, veggies, olives, and lemon tahini

dressing.

Ingredients: For the Quinoa Bowl:

- 1 cup quinoa, rinsed

- 2 cups water

- 1 can (15 oz) chickpeas, drained and rinsed

- 1 cucumber, diced

- 1 cup cherry tomatoes, halved

- 1/2 red onion, finely chopped

- 1/2 cup Kalamata olives, pitted and sliced

- 1/4 cup fresh parsley, chopped

- Salt and pepper to taste

For the Lemon Tahini Dressing:

- 1/4 cup tahini

- 2tablespoons lemon juice

- 2 cloves garlic, minced

- 2 tablespoons water

- Salt and pepper to taste

Instructions:

Prepare the Quinoa Bowl:

1. In a medium saucepan, combine the rinsed quinoa and 2

cups of water. Bring to a boil, then reduce heat to low,

cover, and simmer for 15-20 minutes, or until the quinoa is

cooked and the water is absorbed. Flu with a fork and let

it cool to room temperature.

2. In a large bowl, combine the cooked quinoa, chickpeas,

diced cucumber, halved cherry tomatoes, finely chopped

red onion, sliced Kalamata olives, and chopped fresh

parsley.

3. Season with salt and pepper to taste.

Prepare the Lemon Tahini Dressing:


1. In a small bowl, whisk together the tahini, lemon juice,

minced garlic, water, salt, and pepper until smooth.

Assemble the Vegan Mediterranean Quinoa Bowl:

1. Drizzle the Lemon Tahini Dressing over the quinoa bowl.

2. Toss everything together until well combined.

3. Serve the Mediterranean Quinoa Bowl cold or at room

temperature.

BBQ Jackfruit Sandwich

Pulled smoky jackfruit on a bun makes a delicious plant-based

sandwich.

Ingredients: For the BBQ Jackfruit:

- 2 cans (20 oz each) young green jackfruit in water or brine,

drained and rinsed

- 1 cup BBQ sauce

- 1/2 cup vegetable broth

- 1 tablespoon olive oil

- 1/2 onion, chopped

- 2 cloves garlic, minced

- 1 teaspoon smoked paprika

- Salt and pepper to taste

For the Sandwich:

- Burger buns or sandwich rolls

- Coleslaw (store-bought or homemade)

- Pickles (optional)

Instructions: Prepare the BBQ Jackfruit:

1. In a large skillet, heat the olive oil over medium heat. Add

the chopped onion and sauté for about 3 minutes until it

becomes translucent.

2. Stir in the minced garlic and smoked paprika. Cook for

another 1 minute until fragrant.

3. Add the drained and rinsed jackfruit to the skillet.

4. Use a fork or potato masher to break the jackfruit apart

into shreds.


5. Pour in the BBQ sauce and vegetable broth. Stir well to

combine.

6. Season with salt and pepper to taste.

7. Simmer the BBQ jackfruit for about 15-20 minutes, stirring

occasionally, until it's heated through and absorbed the

sauce.

Assemble the BBQ Jackfruit Sandwiches:

1. Toast the burger buns or sandwich rolls lightly.

2. Spoon the BBQ jackfruit mixture onto the bottom half of

each bun.

3. Top with coleslaw and pickles, if desired.

4. Complete the sandwich with the top half of the bun.

5. Serve your messy and delicious BBQ Jackfruit Sandwiches!

Jackfruit Cheese Dip

Blend jackfruit with cashews and seasonings for a creamy, cheese-like dip.

Ingredients:

-1 can (20 oz) young green jackfruit in water or brine, drained and shredded

- 1 cup raw cashews, soaked in hot water for 1 hour (or overnight in cool

water)

- 1 cup unsweetened almond milk (or any other plant-based milk)

- 1/4 cup nutritional yeast

- 2 tablespoons lemon juice

- 2 tablespoons tomato paste

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1/2 teaspoon smoked paprika

- 1/2 teaspoon turmeric powder (for color)

- Salt and pepper to taste

- Chopped fresh parsley or green onions for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a saucepan, combine the shredded jackfruit with enough water to

cover it. Bring to a boil and simmer for about 10 minutes to soften the

jackfruit. Drain and set aside.

3. In a blender, combine the soaked cashews, almond milk, nutritional

yeast, lemon juice, tomato paste, garlic powder, onion powder, smoked

paprika, turmeric powder, salt, and pepper. Blend until smooth and

creamy.


4. In an oven-safe dish or skillet, combine the cooked and drained

jackfruit with the cheese sauce mixture.

5. Bake in the preheated oven for about 20-25 minutes or until the dip is

hot and bubbly.

6. Remove from the oven, and if desired, garnish with chopped fresh

parsley or green onions.

7. Serve your vegan jackfruit cheese dip with tortilla chips, crackers, or

fresh vegetable sticks for dipping.

8. Enjoy your creamy and cheesy vegan jackfruit cheese dip as a

delicious appetizer or snack!

Jackfruit Tacos

Shredded jackfruit tacos are a fun, flavorful meatless meal.

Ingredients:

- 2 cans (20 oz each) young green jackfruit in water or brine,

drained and shredded

- 1 tablespoon olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 packet taco seasoning (check for vegan options)

- 8 small taco shells

- Salsa, guacamole, and shredded lettuce for topping

Instructions:

1. Heat olive oil in a skillet, add the diced onion and garlic,

and sauté until soft.

2. Add the shredded jackfruit and taco seasoning. Cook for

10-15 minutes until well-seasoned.

3. Warm the taco shells and fill them with the jackfruit

mixture. Top with salsa, guacamole, and shredded lettuce.

Jackfruit and Black Bean Burritos

Flavorful jackfruit and black bean burritos packed with Mexican spices.

Ingredients:


- 2 cans (20 oz each) young green jackfruit in water or brine,

drained and shredded

- 1 can (15 oz) black beans, drained and rinsed

- 1 cup cooked brown rice

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 teaspoon cumin

- 1/2 teaspoon chili powder

- 8 large tortillas

- Salsa, guacamole, and shredded lettuce for topping

Instructions:

1. In a skillet, sauté the chopped onion and garlic until soft.

2. Add the shredded jackfruit, black beans, cooked rice,

cumin, and chili powder. Cook until heated through.

3. Warm the tortillas and fill them with the jackfruit and black

bean mixture. Top with salsa, guacamole, and shredded

lettuce.

Jackfruit and Spinach Stuffed Mushrooms

Savory jackfruit and spinach stuffing packed into mushroom caps.

Ingredients:

- 12 large mushroom caps

- 1 can (20 oz) young green jackfruit in water or brine,

drained and finely chopped

- 1 cup fresh spinach, chopped

- 1/2 cup vegan cream cheese

- 2 cloves garlic, minced

- 1/4 cup breadcrumbs (use gluten-free if needed)

- 1/4 cup vegan Parmesan cheese

- Salt and pepper to taste


Chapter 4: Divine Sweets

Ecclesiastes 9:7

"Go, eat your food with gladness, and drink your wine with a joyful

heart, for God has already approved what you do."

Genesis 9:3

"Everything that lives and moves about will be food for you. Just

as I gave you the green plants, I now give you everything."

Satisfy your sweet tooth with these delightful

desserts and baked treats. From fruit-filled

cobblers to classic cookie recipes, these sweets will

become your new favorites.


Sweet Potato Pie

Smooth and creamysweet potato pie with fall spices.

Ingredients:

- Sweet potatoes (2 large), peeled, roasted, and mashed

- Pie crust (store-bought or homemade)

- Sugar (1 cup)

- Cinnamon (1 tsp)

- Nutmeg (1/2 tsp)

- Vanilla extract (1 tsp)

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, combine the mashed sweet potatoes, sugar,

cinnamon, nutmeg, and vanilla extract.

3. Pour the mixture into the pie crust and spread it evenly.

4. Bake for 45-50 minutes until the pie is set and a toothpick

comes out clean when inserted. Let it cool before serving.

Peach Cobbler Sweet

Peaches baked under a lightly spiced batter.

Ingredients:

● Peaches (4 cups, sliced)

● Flour (1 cup)

● Sugar (1 cup)

● Baking powder (1 tsp)

● Plant-based milk (1 cup)

● Vegan butter substitute (1/2 cup)

● Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine the flour, 3/4 cup of sugar,

and baking powder.

3. Stir in the plant-based milk until a batter forms.


4. In a separate saucepan, melt the vegan butter

substitute.

5. Pour the melted butter into a baking dish. Add the

sliced peaches on top.

6. Sprinkle the remaining 1/4 cup of sugar over the

peaches.

7. Pour the batter over the peaches.

8. Bake for 45-50 minutes until the top is golden brown

and the peaches are bubbly.

Chocolate Chip Cookies

hot and fresh from the oven

Ingredients:

- 1⁄2 cup vegan butter, softened

- 1⁄2 cup granulated sugar

- 1⁄2 cup brown sugar

- 1⁄4 cup aquafaba (liquid from a can of chickpeas) or vegan

egg substitute

- 1 tsp vanilla extract

- 1 1⁄2 cups all-purpose flour

- 1⁄2 tsp baking soda

- 1⁄4 tsp salt

- 1 cup vegan chocolate chips

Instructions:

1. Preheat oven to 375°F.

2. Using an electric mixer, cream together the vegan butter

and sugars until light and flu y.

3. Add the aquafaba and vanilla extract and mix until

combined.

4. In a separate bowl, whisk together the flour, baking soda

and salt.

5. Slowly mix the dry ingredients into the wet until just

combined. Fold in chocolate chips.

6. Scoop tablespoon-sized balls of dough onto a parchment

lined baking sheet, spacing evenly apart.

7. Bake for 8-10 minutes until lightly browned on the edges.

Allow to cool on baking sheet for 5 minutes before

transferring to a wire rack to cool completely.


Pumpkin Bread

warm and delicious

Ingredients:

- 1 3⁄4 cups all-purpose flour

- 1 tsp baking soda

- 1 tsp baking powder

- 1⁄2 tsp salt

- 1 tsp ground cinnamon

- 1⁄2 tsp ground nutmeg

- 1 15 oz can pumpkin puree

- 1 cup brown sugar

- 1⁄3 cup canola oil

- 1⁄4 cup unsweetened applesauce

- 1⁄4 cup water

- 1 tbsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9x5” loaf pan and line with parchment

paper.

2. In a bowl, whisk together the flour, baking soda, baking powder, salt,

cinnamon and nutmeg until combined.

3. In a large bowl, mix together the pumpkin, brown sugar, oil, applesauce,

water and vanilla until smooth.

4. Slowly mix the dry ingredients into the wet ingredients until just

incorporated.

5. Pour the batter into the prepared loaf pan and smooth the top.

6. Bake for 55-65 minutes until a toothpick inserted in the center comes

out clean.

7. Allow bread to cool completely in pan before slicing and serving

Vegan Cheesecake

Crust:

- 1 1⁄2 cups graham cracker crumbs

- 5 tbsp vegan butter, melted

- 1 tbsp sugar

-

Filling:

- 24 oz silken tofu, drained

- 1⁄2 cup sugar


- 2 tsp vanilla extract

- 1⁄4 cup lemon juice

- 2 tbsp cornstarch

- 1⁄4 tsp salt

-

Instructions:

1. Preheat oven to 350°F.

2. In a bowl, mix together the crust ingredients. Press into the

bottom of a 9-inch springform pan.

3. In a food processor or blender, blend together the filling

ingredients until completely smooth.

4. Pour filling over crust and smooth the top.

5. Bake for 50-60 minutes until just set in the center. Let cool

completely before chilling in the fridge at least 2 hours.

6. Run a knife around the edge of the pan and release the

springform sides. Slice and serve.

Brownies

Ingredients:

● 1⁄3 cup cocoa powder

● 1 cup sugar

● 1⁄2 cup vegan butter, melted

● 1⁄3 cup aquafaba (chickpea liquid)

● 1 tsp vanilla

● 1⁄2 tsp salt

● 3⁄4 cup flour

● 1⁄2 cup chocolate chips

Instructions:

1. Preheat oven to 350°F. Line an 8x8” pan with parchment

paper.

2. Whisk together the cocoa powder, sugar, melted butter,

aquafaba, vanilla and salt until smooth.

3. Fold in the flour just until combined, then fold in the

chocolate chips.

4. Spread batter evenly into prepared pan.

5. Bake for 25-30 minutes until a toothpick comes out clean.

6. Let cool completely before slicing into squares.


Baklava

- 1 lb phyllo dough, thawed

- 1 cup finely chopped walnuts

- 1 cup finely chopped pistachios

- 1 tsp cinnamon

- 1 cup sugar

- 1 cup water

- 1 tbsp lemon juice

- 1 cup vegan butter, melted

-

Instructions:

1. Preheat oven to 350°F.

2. In a bowl, mix together the nuts, cinnamon and sugar.

3. Unroll phyllo dough and cut whole stack in half to fit an

8x8” pan. Cover phyllo with a damp towel to avoid drying

out.

4. Brush bottom of pan with some melted butter. Lay 1 sheet

of phyllo in pan, brush with butter, repeat layering 5 more

sheets.

5. Sprinkle on 1/3 of nut mixture. Top with 2 phyllo sheets and

brush with butter.

6. Repeat layering 2 more times, ending with phyllo. Brush top

with butter.

7. Score baklava with a sharp knife into diamonds or squares.

Bake 40-50 minutes until golden brown.

8. Make syrup by boiling sugar, water and lemon juice. Pour

over baked baklava. Let cool before cutting.

Apple Crisp

Ingredients:

- 6 apples, cored, peeled and sliced

- 1 cup rolled oats

- 1/2 cup brown sugar

- 1/2 cup flour

- 1/4 cup vegan butter, melted

- 1 tsp cinnamon

- Pinch of salt


Instructions:

1. Preheat oven to 350°F.

2. Place apple slices in a greased 8x8" baking dish.

3. In a bowl, mix oats, brown sugar, flour, melted butter,

cinnamon and salt until crumbly.

4. Sprinkle oat mixture over the apples.

5. Bake for 25-30 minutes until apples are tender and topping

is crisp.

6. Serve warm with vegan ice cream.

Lemon Bars

Crust:

- 1 1/2 cups flour

- 2/3 cup powdered sugar

- 1/2 cup vegan butter, softened

- 1/4 tsp salt

Filling:

- 1 cup sugar

- 1 tbsp flour

- 2 tbsp lemon zest

- 1/2 cup lemon juice

- 1/4 cup aquafaba

- Powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F.

2. For crust, cream butter and sugar. Stir in flour and salt

until dough forms. Press into a greased 8x8” pan and bake

15 minutes.

3. For filling, whisk together sugar, flour, lemon zest and juice

and aquafaba until smooth. Pour over baked crust.

4. Bake for 15-20 minutes until set. Let cool completely before

dusting with powdered sugar. Cut into bars.


Pumpkin Cheesecake Bars

Crust:

- 1 1/2 cups graham cracker crumbs

- 5 tbsp vegan butter, melted

- 1 tbsp sugar

Filling:

- 16 oz vegan cream cheese

- 1 cup canned pumpkin

- 2/3 cup sugar

- 1 tsp cinnamon

- 1/2 tsp ginger

- 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 350°F.

2. Mix crust ingredients and press into a 9x9” pan. Bake for 10

minutes.

3. Beat together filling ingredients until smooth. Pour over

crust.

4. Bake for 30 minutes. Let cool completely before chilling for

at least 2 hours.

5. Cut into bars to serve.

Apple Pie Classic

American apple pie with flaky, homemade crust.

Ingredients:

For pie crust:

- 2 1⁄2 cups flour, plus more for dusting

- 1 tsp salt

- 2/3 cup cold vegan butter

- 1/3 cup ice water

For pie filling:


- 6-7 apples, peeled, cored and sliced

- 1⁄2 cup sugar

- 2 tbsp flour

- 1 tsp cinnamon

- 1 tbsp lemon juice

- 2 tbsp vegan butter, cut into pieces

Instructions:

1. Make pie crust by combining flour and salt, cutting in cold

butter until mixture resembles coarse crumbs. Slowly add

ice water until dough forms. Wrap in plastic and refrigerate

for 30 minutes.

2. On a floured surface, roll out half the dough into a 12-inch

round. Transfer to a pie plate.

3. In a bowl, toss apples with sugar, flour, cinnamon and

lemon juice. Pile into crust, dotting with vegan butter.

4. Roll out second half of dough for top crust. Cut strips for a

lattice top. Seal edges and bake at 400°F for 50-60 minutes

until golden brown.

Pineapple Upside Down Cake

Sweet pineapple rounds topped with a moist vanilla cake.

Ingredients:

- 1 20oz can pineapple rings, drained (reserve juice)

- Maraschino cherries

- 1/3 cup brown sugar

- 1 box vegan yellow cake mix

- Vegetable oil, water and eggs to prepare cake mix

Instructions:

1. Preheat oven 350°F. Grease a 9-inch round cake pan.

2. Arrange pineapple slices on bottom of pan. Place a cherry

in the center of each ring. Sprinkle brown sugar over top.


3. Make cake batter as directed on box, substituting

pineapple juice for part of the water. Pour batter over

pineapples.

4. Bake for 45-50 minutes until a toothpick comes out clean.

Let cool before inverting onto serving plate.

Lemon Meringue Pie

Light and airy lemon pie with fluffy meringue topping.

Ingredients:

For crust:

- 1 1⁄2 cups graham cracker crumbs

- 5 tbsp vegan butter, melted

- 1 tbsp sugar

For filling:

- 1 cup sugar

- 1⁄4 cup cornstarch

- 1 1⁄2 cups coconut milk

- 1⁄2 cup lemon juice + 1 tbsp zest

- 3 tbsp aquafaba

For meringue:

● 1⁄4 cup aquafaba

● Pinch cream of tartar

● 1⁄4 cup sugar


Instructions:

1. Preheat oven to 350°F. Mix crust ingredients and press into

a pie plate. Bake for 10 minutes.

2. For filling, whisk sugar, cornstarch, coconut milk and lemon

juice in saucepan. Cook over medium heat, stirring until

thickened. Stir in lemon zest. Pour into crust.

3. For meringue, beat aquafaba and cream of tartar until

foamy. Gradually beat in sugar until sti

peaks form.

Spread over filling, sealing to edges. Bake pie for 10

minutes until meringue is golden. Chill before slicing.

Black Forest Cake

Rich chocolate cake layered with whipped cream and cherries.

Ingredients:

- 1 chocolate cake mix + ingredients to prepare

- 1 21oz can cherry pie filling

- 1 cup heavy cream, chilled

- 2 tbsp powdered sugar

- 1⁄4 tsp vanilla extract

- Chocolate shavings for garnish


Instructions:

1. Prepare, bake and cool chocolate cake according to

package directions.

2. Whip heavy cream to soft peaks, then beat in powdered

sugar and vanilla. Refrigerate.

3. Once cake is cooled, slice into 2 layers. Place one layer on

a cake stand or plate.

4. Spread with 1⁄2 of the whipped cream and 1⁄2 of the cherry

pie filling. Top with second cake layer.

5. Frost top and sides with remaining whipped cream.

Decorate top with remaining cherry pie filling and

chocolate shavings. Chill cake at least 2 hours before

slicing and serving.

Banana Pudding

Classic banana pudding made with creamy vanilla pudding and fresh bananas.

Ingredients:

- 2 cups cold milk

- 1 (3.4 oz) package instant vanilla pudding mix

- 3 cups sliced bananas


- 1 box Nilla wafers, divided

- 8 oz frozen whipped topping, thawed

Instructions:

1. In a bowl, beat milk and pudding mix with whisk for 2

minutes until thickened.

2. Layer pudding and banana slices in a serving bowl,

sprinkling wafers in between layers.

3. Top with whipped topping and crumbled wafers just before

serving. Chill pudding at least 15 minutes before serving.

Tres LechesCake

Dense cake soaked in 3 kinds of non-dairy milk.

Ingredients:

- 1 white cake mix, prepared according to box directions

- 1⁄2 cup coconut milk

- 1⁄2 cup almond milk

- 1⁄2 cup soy milk

- 1 cup vegan whipped topping

- Strawberries for garnish

Instructions:

1. Bake cake according to package directions. When done, let

cool completely.

2. With a fork, pierce cake all over top and sides.

3. In a bowl, mix together the 3 non-dairy milks. Slowly pour

over cooled cake until absorbed.


4. Top cake with whipped topping and garnish with

strawberries. Chill before serving.

Berry Crumble

Sweet summer berries topped with a crispy oat crumble.

Ingredients:

- 5 cups mixed berries (raspberries, blackberries,

blueberries)

- 1⁄2 cup sugar, divided

- 1 tbsp flour

- 3⁄4 cup rolled oats

- 1⁄2 cup all-purpose flour

- 1⁄2 cup brown sugar

- 1 tsp cinnamon

- 1⁄4 cup cold vegan butter

Instructions:

1. Preheat oven to 375°F.

2. In a bowl, gently toss berries with 1⁄4 cup sugar and 1 tbsp

flour. Transfer to a 9-inch pie dish.

3. In another bowl combine oats, 1⁄4 cup sugar, 1⁄2 cup flour,

brown sugar and cinnamon. Cut in cold butter until

mixture resembles crumbs.

4. Sprinkle topping evenly over fruit. Bake for 25-30 minutes

until fruit is bubbling and topping is golden brown.


Chapter 5 Divine Quenchers (drinks)

Affirmations

"Divine Love now dissolves and dissipates every wrong condition in

my mind, body, and affairs. Divine Love is the most powerful

chemical in the universe, and dissolves everything which is not of

itself!"

Affirmations

My eyes are God's eyes, I see with the eyes of spirit. I see

clearly the open way; there are no obstacles on my pathway. I see

clearly the perfect plan."

Quench your thirst with these refreshing beverages. Juices,

smoothies, coffee drinks and more!


Brown Sugar Sweet Tea

Classic sweet tea made with brown sugar.

Ingredients:

- Tea bags (4-6)

- Brown Sugar (2 1/2cup)

- Water (8 cups)

- Lemon slices (optional)

Instructions:

1. In a large pitcher, place the tea bags.

2. Boil 4 cups of water and pour it over the tea bags. Steep

for about 5-7 minutes.

3. Remove the tea bags and discard them.

4. Stir in the sugar until dissolved.

5. Add the remaining 4 cups of cold water and stir.

6. Chill the sweet tea in the refrigerator. Serve over ice with

lemon slices if desired.

Berry Banana Smoothie

Blended banana, berries, and almond milk make a refreshing drink.

- Ingredients:

- 1 ripe banana

- 1 cup fresh strawberries

- 1 cup almond milk

-

Instructions:’

- Peel and slice the banana. Hull the strawberries. Place the banana,

strawberries, and almond milk in a blender. Blend until smooth. Pour

into a glass and enjoy this refreshing Berry Banana Smoothie.


Matcha Latte

Frothy and energizing drink featuring green tea powder.

Ingredients:

-1 tsp matcha powder

-1 cup hot almond milk

-1 tsp maple syrup

- Instructions:

In a cup, whisk the matcha powder with a small amount of hot almond milk

to create a paste.

Gradually add the remaining hot almond milk while continuing to whisk.

Sweeten with maple syrup, stir, and savor the earthy goodness of Matcha

Latte.

Blueberry Mint Smoothie

Refreshing mint and blueberry blended smoothie.

Ingredients:

- 1 cup fresh blueberries

- 1 ripe banana

- 1 cup coconut water

- 5 fresh mint leaves

-

Instructions:

Rinse the blueberries and mint leaves.

Peel and slice the banana.

Combine the blueberries, banana, coconut water, and mint leaves in a

blender. Blend until smooth.

Pour into a glass, and let the Blueberry Mint Smoothie invigorate your

senses.


Peanut Butter Banana Smoothie

Creamy peanut butter and banana blended into a protein-packed smoothie.

Ingredients:

- 1 ripe banana

- 2 tbsp creamy peanut butter

- 1 cup soy milk

- 1 tbsp chia seeds

-

Instructions:

Peel and slice the banana.

Combine the banana, peanut butter, soy milk, and chia seeds in

a blender. Blend until the mixture is smooth and creamy.

Pour into a glass and enjoy this protein-packed Peanut Butter

Banana Smoothie.

Orange Julius Smoothie

A creamy, dreamy orange smoothie.

Ingredients:

- 1 cup fresh orange juice

- 1 ripe banana

- 1 cup vanilla soy yogurt

Instructions:

Peel and slice the banana.

Combine the banana, orange juice, and vanilla soy yogurt in a

blender.

Blend until smooth.

Pour into a glass and relish the citrusy delight of an Orange

Julius Smoothie.


Green Machine Smoothie

Nutritious kale blended into a sweet and tropical smoothie.

Ingredients:

- 1 cup fresh kale leaves

- 1 ripe banana

- 1 cup pineapple chunks

- 1 cup coconut water

-

Instructions:

Rinse the kale leaves.

Peel and slice the banana.

Combine the kale leaves, banana, pineapple chunks, and

coconut water in a blender.

Blend until smooth.

Pour into a glass and embrace the healthy Green Machine

Smoothie.

Iced Mocha Chocolatey

iced coffee drink with almond milk.

Ingredients:

- 1 cup cold brew co ee

- 1 tbsp cocoa powder

- 1 tbsp maple syrup

- 1 cup almond milk

- Ice cubes

-

Instructions:

In a blender, combine the cold brew co ee, cocoa powder,

maple syrup, almond milk, and ice cubes.

Blend until you have a velvety Iced Mocha. Pour into a glass

and relish this delightful ca einated treat.


Watermelon Limeade

Refreshing blend of watermelon and lime.

Ingredients:

- 3 cups fresh watermelon chunks

- Juice from 2 zesty limes

- Fresh mint leaves

- Ice cubes

Instructions:

Blend the watermelon chunks and fresh lime juice until smooth.

Pour the mixture over ice cubes in a glass.

Garnish with fresh mint leaves for a hint of coolness.

Sip on your Watermelon Limeade, a perfect summer refresher.

Homemade Almond Milk

Creamy almond milk made from scratch.

Ingredients:

- 1 cup raw almonds, soaked overnight

- 4 cups water

- Pinch of salt

Instructions:

Drain and rinse the soaked almonds.

Combine the almonds, water, and a pinch of salt in a blender.

Blend until smooth.

Strain the almond milk through cheesecloth or a nut milk bag.

Refrigerate your freshly made Homemade Almond Milk and use

it as a base for other beverages or cereals.


Golden Milk

Soothing turmeric and spice blended with almond milk.

Ingredients:

● 1 cup almond milk

● 1 tsp turmeric

● 1 tsp cinnamon

● 1 tsp coconut oil

● 1 tsp maple syrup

Instructions:

In a small saucepan, whisk together the almond milk, turmeric,

cinnamon, coconut oil, and maple syrup.

Heat on the stove until warmed through.

Pour into a cup and savor the comforting, spiced warmth of

Golden Milk.

Chai Tea Latte

Spiced black tea concentrate steamed with frothy milk.

Ingredients:

- 3 cups water

- 6 black tea bags

- 6 green cardamom pods, crushed


- 1 cinnamon stick

- 5 whole cloves

- 1 star anise

- 4 cups non-dairy milk

- Honey or maple syrup to taste

-

Instructions:

1. In a saucepan, combine the water, tea bags, crushed

cardamom, cinnamon, cloves and star anise. Bring to a

boil, then remove from heat. Let steep for 20 minutes, then

remove tea bags.

2. Steam or heat up the non-dairy milk until hot and frothy.

3. Combine 1 part concentrated tea with 2 parts hot foamed

milk. Sweeten with honey or maple syrup as desired.

Mango Lassi

Cooling mango smoothie popular in Indian cuisine.

Ingredients:

- 2 ripe mangoes, peeled and chopped


- 1 cup plain non-dairy yogurt

- 1⁄2 cup milk

- 2 tbsp sugar

- Pinch of cardamom powder

- Ice cubes

-

Instructions:

Blend all ingredients together until smooth and creamy. Pour

into a tall glass and top with a few ice cubes. Enjoy this

refreshing Mango Lassi!

Horchata

Creamy cinnamon rice milk beverage.

Ingredients:

- 1 cup uncooked white rice

- 4 cups water, divided

- 1 cinnamon stick

- 1 tsp vanilla

- 1 cup non-dairy milk


- 1⁄4 cup sugar

- Ice cubes

Instructions:

In a pot, combine rice with 2 cups water. Bring to a boil, then

reduce heat and simmer for 30 minutes.

1. Transfer rice to blender with cinnamon, vanilla and

remaining 2 cups water. Blend until smooth.

2. Pour mixture through a sieve into pitcher, pressing out

liquid. Discard solids.

3. Stir in non-dairy milk and sugar until dissolved. Chill in

fridge.

4. Serve cold over ice.



Arnold Palmer

Half iced tea, half lemonade drink.

Ingredients:

- 2 cups brewed black tea, chilled

- 1 cup lemonade

- Lemon slices for garnish

Instructions:

In a pitcher, combine chilled black tea and lemonade.

Pour into a glass filled with ice and garnish with a lemon slice.

Enjoy this refreshing Arnold Palmer drink.

Chapter 6: Divine Salads

Affirmations

"I have a perfect work in a perfect way; I give a perfect service for

perfect pay."

Affirmations

"I cast this burden on the Christ within, and I go free!"


Refresh and revive with crisp, fresh salads. These recipes

feature colorful produce, plant-based proteins, and delicious

dressings.

BBQ Jackfruit Salad

Warm BBQ jackfruit tops mixed greens, corn, and black beans.

Ingredients:

- 1 can of BBQ jackfruit

- Mixed greens

- 1 cup of corn kernels (cooked and cooled)

- 1 cup of black beans (cooked and cooled)

- 1/2 red onion, thinly sliced

- 1 ripe avocado, diced

- Vegan ranch dressing

Instructions:

1. Start by preparing the BBQ jackfruit. Heat it in a skillet

over medium heat, breaking it apart with a fork.

2. In a large salad bowl, combine mixed greens, corn, black

beans, and thinly sliced red onion.

3. Top the salad with the BBQ jackfruit and diced avocado.

Drizzle with vegan ranch dressing to taste.

4. Toss gently to combine, and serve your BBQ jackfruit salad.


Thai Green Curry Jackfruit Salad

Zesty Thai-inspired salad with jackfruit, peppers, carrot and a lime vinaigrette.

Ingredients:

- 1 can of Thai green curry jackfruit

- Mixed greens

- 1 red bell pepper, thinly sliced

- 1 cucumber, thinly sliced

- 1 cup of shredded carrots

- Lime vinaigrette (a mix of lime juice, olive oil, and a touch

of maple syrup)

Instructions:

1. Heat the Thai green curry jackfruit in a skillet over medium

heat to warm it up.

2. In a large salad bowl, combine mixed greens, thinly sliced

red bell pepper, cucumber, and shredded carrots.

3. Top the salad with the Thai green curry jackfruit.

4. Drizzle with the lime vinaigrette.

5. Toss gently to combine, and your Thai green curry jackfruit

salad is ready to enjoy.


Caesar Salad with Jackfruit Croutons

Romaine lettuce, jackfruit "croutons", and creamy dressing.

Ingredients:

- Romaine lettuce, washed and chopped

- Cherry tomatoes, halved

-Vegan Caesar dressing

For jackfruit "croutons":

- 1 can of young green jackfruit, drained and shredded

- Olive oil Salt, pepper, and garlic powder to season

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the shredded

jackfruit with a drizzle of olive oil and season with salt,

pepper, and garlic powder.

2. Spread the seasoned jackfruit on a baking sheet and bake

for about 20-25 minutes, or until it's crispy and resembles

croutons.

3. In a large salad bowl, combine the romaine lettuce and

halved cherry tomatoes. Top the salad with the jackfruit

"croutons."


4. Drizzle with vegan Caesar dressing and toss gently to

combine.

Mediterranean Jackfruit Salad

Greek salad topped with marinated jackfruit for added protein.

Ingredients:

- Cherry tomatoes Cucumber

- Olives Red onion Vegan feta cheese

- Marinated jackfruit (use olive oil, lemon juice, oregano, and

garlic for marination)

Instructions:

1. Start by preparing the marinated jackfruit. Mix olive oil,

lemon juice, oregano, and minced garlic in a bowl.

2. Toss the jackfruit pieces in this marinade and let them sit

for 15-20 minutes.

3. In a separate bowl, combine the ingredients for the Greek

salad.

4. Top the Greek salad with the marinated jackfruit. Gently

toss the salad to combine all the flavors, and it's ready to

serve.


Buffalo Jackfruit Salad

Spicy buffalo jackfruit served over crisp salad greens.

Ingredients:

- 1 can of bu alo jackfruit

- Mixed greens

- 2 celery stalks, thinly sliced

- 2 carrots, thinly sliced

- 1/2 red onion, thinly sliced

- Vegan ranch dressing

Instructions:

1. Heat the bu alo jackfruit in a skillet over medium heat

until it’s heated through.

2. In a large salad bowl, combine mixed greens, thinly sliced

celery, carrots, and red onion.

3. Top the salad with the bu alo jackfruit. Drizzle with vegan

ranch dressing to taste.

4. Gently toss the salad to combine the flavors, and it's ready

to enjoy.


Jackfruit and Avocado Salad

Marinated jackfruit pairs perfectly with creamy avocado.

Ingredients:

- 1 ripe avocado, diced

- Mixed greens

- 1/2 red onion, thinly sliced

- Cherry tomatoes, halved

- Marinated jackfruit (marinate with olive oil, lime juice,

cilantro, and a touch of agave or maple syrup)

Instructions:

1. Start by preparing the marinated jackfruit. In a bowl, mix

olive oil, fresh lime juice, finely chopped cilantro, and a

touch of agave or maple syrup.

2. Toss the jackfruit pieces in this marinade and let them sit

for about 15 minutes.

3. In a large salad bowl, combine the mixed greens, thinly

sliced red onion, and halved cherry tomatoes.

4. Top the salad with the marinated jackfruit and diced

avocado.

5. Drizzle with additional lime-cilantro dressing if desired.

6. Toss gently to combine, your Jackfruit and Avocado Salad

is ready to serve.


Taco Salad with Jackfruit

Taco-spiced jackfruit turns this salad into a hearty meal.

Ingredients:

● 1 can of taco-seasoned jackfruit

● Mixed greens

● 1 cup of black beans (cooked and cooled)

● 1 cup of corn kernels (cooked and cooled)

● Diced tomatoes

● Guacamole

● Dairy-free sour cream

Instructions:

1. Heat the taco-seasoned jackfruit in a skillet over medium

heat until it’s heated through.

2. Combine mixed greens, cooked black beans, cooled corn

kernels, and diced tomatoes in a large salad bowl.

3. Top the salad with the taco-seasoned jackfruit. Add dollops

of guacamole and dairy-free sour cream as desired.

4. Gently toss the salad to combine the flavors, and your Taco

Salad with Jackfruit is ready to enjoy.


Asian Sesame Jackfruit Salad

Marinated jackfruit served over slaw with a sesame ginger dressing.

Ingredients:

- 1 can of sesame ginger-marinated jackfruit

- Mixed greens

- 1 cup of edamame (cooked and cooled)

- 1 cup of thinly sliced red cabbage

- Sesame dressing

Instructions:

1. Heat the sesame ginger-marinated jackfruit in a skillet

over medium heat until it’s heated through.

2. In a large salad bowl, combine mixed greens, cooked and

cooled edamame, and thinly sliced red cabbage.

3. Top the salad with the sesame ginger-marinated jackfruit.

Drizzle with sesame dressing to taste.

4. Gently toss the salad to combine the flavors, and it's ready

to serve.


Cobb Salad with Jackfruit

Protein-packed cobb salad with jackfruit standing in for chicken.

Ingredients:

- Jackfruit Mixed greens

- 1 ripe avocado, diced

- Cherry tomatoes, halved

- Vegan bacon bits

- Vegan blue cheese dressing

- Jackfruit "chicken" strips (marinated in a mix of olive oil, lemon

juice, garlic, and thyme)

Instructions:

1. Start by preparing the marinated jackfruit "chicken" strips.

Mix olive oil, fresh lemon juice, minced garlic, and a pinch

of thyme in a bowl.

2. Toss the jackfruit "chicken" strips in this marinade and let

them sit for about 15 minutes.

In a large salad bowl, combine mixed greens, diced avocado,

and halved cherry tomatoes.

3. Top the salad with vegan bacon bits and the marinated

jackfruit "chicken" strips. Drizzle with vegan blue cheese

dressing to taste.


4. Gently toss the salad to combine the flavors, and your

Vegan Cobb Salad with Jackfruit is ready to enjoy.

Spicy Chipotle Jackfruit Salad

Smoky chipotle jackfruit served over hearty salad greens.

Ingredients:

- 1 can of spicy chipotle jackfruit

- Romaine lettuce, washed and chopped

- 1 cup of black beans (cooked and cooled)

- 1 cup of corn kernels (cooked and cooled)

- 1/2 red onion, thinly sliced

- Chipotle vinaigrette (a mix of chipotle chili, lime juice, olive

oil, and agave nectar)

Instructions:

1. Heat the spicy chipotle jackfruit in a skillet over medium

heat until it’s heated through.

2. Combine the chopped romaine lettuce, cooked black

beans, cooled corn kernels, and thinly sliced red onion in a

large salad bowl.

3. Top the salad with the spicy chipotle jackfruit. Drizzle with

chipotle vinaigrette to taste.

4. Gently toss the salad to combine the flavors, and your

Spicy Chipotle Jackfruit Salad is ready to enjoy.


Chickpea and Avocado Salad

Protein-packed chickpeas and creamy avocado.

Ingredients:

- 1 can of chickpeas, drained and rinsed

- 1 ripe avocado, diced

- 1/2 red onion, finely chopped

- 1 cucumber, diced

- 1 cup of cherry tomatoes, halved

- Fresh cilantro leaves, for garnish

- Juice of 1 lime

- 2 tablespoons of extra-virgin olive oil

- 2Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the chickpeas, diced

avocado, red onion, diced cucumber, and cherry tomatoes.

2. Drizzle the lime juice and olive oil over the ingredients.

Season with salt and pepper to taste.

3. Gently toss everything together to combine. Garnish with

fresh cilantro leaves.

4. Your Chickpea and Avocado Salad is ready to serve.


Kale and Quinoa Salad

Protein-rich quinoa and crispy kale in lemon tahini dressing.

Ingredients:

- 4 cups of kale, stems removed and leaves chopped

- 2 cups of cooked quinoa

- 1 red bell pepper, diced

- 1 cup of shredded carrots

- 1/2 cup of dried cranberries

- 1/2 cup of toasted almonds

- Lemon tahini dressing (whisk together lemon juice, tahini,

olive oil, and a touch of maple syrup)

Instructions:

1. In a large mixing bowl, place the chopped kale. Drizzle the

lemon tahini dressing over the kale and massage it into the

leaves. This helps soften the kale and infuse it with flavor.

2. Once the kale is tender, add the cooked quinoa, diced red

bell pepper, shredded carrots, dried cranberries, and

t2oasted almonds. Toss everything together to combine.

3. Your Kale and Quinoa Salad is ready to enjoy.


Mango and Black Bean Salad

Sweet mango and protein-rich beans make a flavorful salad.

Ingredients:

- 1 can of black beans, drained and rinsed

- 2 ripe mangos, diced

- 1/2 red onion, finely chopped

- 1 red bell pepper, diced

- Fresh cilantro leaves, for garnish

- Juice of 2 limes

- A dash of cayenne pepper (adjust to taste)

-

Instructions:

1. In a large salad bowl, combine the black beans, diced

mangos, finely chopped red onion, and diced red bell

pepper.

2. Squeeze the lime juice over the ingredients and sprinkle

with a dash of cayenne pepper for a hint of heat.

3. Gently toss everything together to combine. Garnish with

fresh cilantro leaves.

4. Chill the salad for a refreshing taste. Your Mango and

Black Bean Salad is ready to serve.


BBQ Jackfruit Salad

Ingredients:

- 1 can of BBQ jackfruit

- Mixed greens

- 1 cup of corn kernels (cooked and cooled)

- 1 cup of black beans (cooked and cooled)

- 1/2 red onion, thinly sliced

- 1 ripe avocado, diced

- Vegan ranch dressing

Instructions:

1. Heat the BBQ jackfruit in a skillet over medium heat,

breaking it apart with a fork, until warmed through.

2. In a salad bowl, combine the mixed greens, corn, black

beans, red onion, and avocado.

3. Top with the BBQ jackfruit.

4. Drizzle with desired amount of vegan ranch dressing.

5. Toss gently to combine.


Thai Green Curry Jackfruit Salad

Ingredients:

- 1 can Thai green curry jackfruit

- Mixed greens

- 1 red bell pepper, sliced

- 1 cucumber, sliced

- 1 cup shredded carrots

- Lime vinaigrette

Instructions:

1. Heat the Thai curry jackfruit in a skillet until warmed

through.

2. In a salad bowl, combine the mixed greens, red pepper,

cucumber, and carrots.

3. Top with the heated jackfruit.

4. Drizzle with lime vinaigrette.

5. Gently toss to combine.


Caesar Salad with Jackfruit Croutons

Ingredients:

- Romaine lettuce, chopped

- Cherry tomatoes, halved

- Vegan Caesar dressing

- Jackfruit "croutons"

Instructions:

1. Preheat oven to 375°F. Toss shredded jackfruit with oil and

seasonings. Roast until crispy, 25 minutes.

2. In a salad bowl, combine romaine, tomatoes.

3. Top with jackfruit croutons and drizzle with dressing.

4. Toss gently to combine.

Mediterranean Jackfruit Salad

Ingredients:

- Chopped romaine

- Cucumber, tomatoes, olives, onion

- Vegan feta

- Marinated jackfruit


Instructions:

1. Whisk olive oil, lemon juice, oregano and garlic. Toss

jackfruit in marinade, let sit 15 minutes.

2. In a bowl, combine romaine, cucumber, tomatoes, olives,

onion and feta.

3. Top salad with marinated jackfruit.

4. Gently toss salad to coat evenly.

Buffalo Jackfruit Salad

Ingredients:

- Bu alo jackfruit

- Mixed greens

- Sliced celery and carrots

- Sliced red onion

- Vegan ranch dressing

Instructions:

1. Heat bu alo jackfruit in a skillet until warmed through.

2. In a salad bowl, combine greens, celery, carrots and onion.

3. Top with bu alo jackfruit.

4. Drizzle with desired amount of ranch dressing.

5. Gently toss to coat evenly.


2

Jackfruit and Avocado Salad

Ingredients:

- Diced avocado

- Mixed greens

- Sliced red onion

- Cherry tomatoes, halved

- Marinated jackfruit

Instructions:

1. Whisk olive oil, lime juice, cilantro, and agave/maple syrup.

Toss jackfruit in marinade, let sit 15 minutes.

2. In a salad bowl, combine greens, red onion, and tomatoes.

3. Top with marinated jackfruit and avocado.

4. Drizzle with vinaigrette if desired.

5. Gently toss salad to combine.


Taco Salad with Jackfruit

Ingredients:

- Taco jackfruit

- Mixed greens

- Black beans

- Corn

- Diced tomato

- Guacamole

- Vegan sour cream

Instructions:

1. Heat taco jackfruit in a skillet until warmed through.

2. In a salad bowl, combine greens, black beans, corn, and

tomatoes.

3. Top with taco jackfruit.

4. Add guacamole and vegan sour cream as desired.

5. Gently toss salad to combine.


Asian Sesame Jackfruit Salad

Ingredients:

- Sesame ginger jackfruit

- Mixed greens

- Edamame

- Shredded red cabbage

- Sesame dressing

Instructions:

1. Heat sesame jackfruit in a skillet until warmed through.

2. In a salad bowl, combine greens, edamame and cabbage.

3. Top with sesame jackfruit.

4. Drizzle with desired amount of sesame dressing.

5. Gently toss to coat salad evenly.


Cobb Salad with Jackfruit

Ingredients:

- Mixed greens

- Diced avocado

- Halved cherry tomatoes

- Vegan bacon bits

- Vegan blue cheese dressing

- Marinated jackfruit "chicken"

-

Instructions:

1. Whisk olive oil, lemon juice, garlic and thyme. Toss jackfruit

in marinade, let sit 15 minutes.

2. In a salad bowl, combine greens, avocado and tomatoes.

3. Top with bacon bits and marinated jackfruit "chicken".

4. Drizzle with desired amount of blue cheese dressing.

5. Gently toss salad to coat evenly.


Spicy Chipotle Jackfruit Salad

Ingredients:

- Chipotle jackfruit

- Chopped romaine

- Black beans

- Corn

- Thinly sliced red onion

- Chipotle vinaigrette

-

Instructions:

1. Heat chipotle jackfruit in a skillet until warmed through.

2. In a salad bowl, combine romaine, black beans, corn and

onion.

3. Top with chipotle jackfruit.

4. Drizzle with desired amount of chipotle vinaigrette.

5. Gently toss to combine.


Chickpea and Avocado Salad

Ingredients:

- Chickpeas, rinsed and drained

- Diced avocado

- Chopped red onion

- Diced cucumber

- Halved cherry tomatoes

- Fresh cilantro (garnish)

- Lime juice

- Olive oil

- Salt and pepper

Instructions:

1. In a salad bowl, combine the chickpeas, avocado, onion,

cucumber and tomatoes.

2. Drizzle with lime juice and olive oil. Season with salt and

pepper.

3. Gently toss to combine.

4. Garnish with fresh cilantro.


Kale and Quinoa Salad

Ingredients:

- Chopped kale leaves

- Cooked quinoa

- Diced red pepper

- Shredded carrots

- Dried cranberries

- Toasted almonds

- Lemon tahini dressing

Instructions:

1. Massage lemon tahini dressing into the kale leaves.

2. Add quinoa, red pepper, carrots, cranberries and almonds.

3. Toss salad to combine evenly.


Mango and Black Bean Salad

Ingredients:

- Black beans, rinsed and drained

- Diced mango

- Finely chopped red onion

- Diced red pepper

- Fresh cilantro (garnish)

- Lime juice

- Cayenne pepper

Instructions:

1. In a salad bowl, combine black beans, mango, onion and

red pepper.

2. Squeeze lime juice over top and sprinkle with cayenne

pepper.

3. Gently toss to combine.

4. Garnish with fresh cilantro.

5. Chill before serving.


Greek Salad

Ingredients:

- Diced cucumbers

- Diced tomatoes

- Sliced red onion

- Kalamata olives

- Vegan feta

- Fresh oregano (garnish)

- Olive oil

- Red wine vinegar

- Salt and pepper

Instructions:

1. In a salad bowl, combine cucumbers, tomatoes, onion,

olives and feta.

2. Drizzle with olive oil and red wine vinegar.

3. Season with salt and pepper. Toss to combine.

4. Garnish with fresh oregano.


Roasted Beet and Walnut Salad

Ingredients:

- Diced roasted beets

- Toasted walnuts

- Arugula

- Thinly sliced red onion

- Balsamic vinaigrette

Instructions:

1. In a salad bowl, combine beets, walnuts, arugula and

onion.

2. Drizzle with desired amount of balsamic vinaigrette.

3. Toss salad to coat evenly.

Caesar Salad

Ingredients:

- Chopped romaine lettuce

- Vegan Caesar dressing

- Vegan croutons

- Nutritional yeast


Instructions:

1. In a salad bowl, add chopped romaine.

2. Drizzle with desired amount of Caesar dressing.

3. Add croutons and nutritional yeast.

4. Toss gently to combine.

Asian Sesame Noodle Salad

Ingredients:

- Cooked soba noodles

- Julienned carrots

- Sliced bell peppers

- Edamame

- Sliced green onions

- Sesame ginger dressing

Instructions:

1. In a salad bowl, combine noodles, carrots, bell peppers,

edamame and green onions.

2. Drizzle with desired amount of sesame ginger dressing.

3. Toss to coat ingredients evenly.


Waldorf Salad

Ingredients:

- Diced apples

- Diced celery

- Halved red grapes

- Chopped walnuts

- Dairy-free yogurt dressing

Instructions:

1. In a salad bowl, combine apples, celery, grapes and

walnuts.

2. Drizzle with desired amount of yogurt dressing.

3. Gently toss to coat evenly.

Vegan Caprese Salad

Ingredients:

- Sliced tomatoes

- Fresh basil leaves

- Slices of vegan mozzarella


- Balsamic glaze

● Olive oil

● Salt and pepper

Instructions:

1. Arrange tomato slices, basil leaves and mozzarella slices

on a platter.

2. Drizzle with balsamic glaze and olive oil.

3. Season with salt and pepper.

Mexican Corn and Bean Salad

Ingredients:

- Corn kernels

- Black beans, rinsed and drained

- Diced red pepper

- Finely chopped red onion

- Fresh cilantro (garnish)

- Lime juice-

- Cayenne pepper

Instructions:

1. 8In a salad bowl, combine corn, black beans, red pepper

and onion.

2. Squeeze lime juice over top and sprinkle with cayenne.

3. Gently toss to combine.

4. Garnish with fresh cilantro.


Made with Love Cookbook

Food for the Soul

Gather round the table and nourish your soul with the delicious

recipes in Made with Love Cookbook. This collection features

comforting vegan and vegetarian dishes that celebrate fresh

ingredients and global flavors.

Start your day off right with breakfasts ranging from hearty grits

and gravy to lighter smoothie bowls and chia pudding. The filling

main dishes include curries, pastas, tacos, and more to satisfy all your

cravings. You'll also find an array of sweet treats like cobblers,

cookies, and cakes to delight your palette.

Whip up brunch for friends, savor a bowl of chili on a chilly night, or

treat yourself to a slice of cake - these recipes make cooking joyful.

The drinks chapter offers smoothies, juices, and coffee beverages to


quench your thirst. Salads and sides provide healthy

accompaniments.

Made with Love Cookbook includes simple instructions and tips to

guide you. Let this book open new possibilities in your kitchen. Bond

with loved ones over meals and create memories that nourish your

soul.

Thanks

Charisma & Jermaine Williams

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