Chimichurri

Chimichurri
A Tangy Argentinean Barbecue Sauce
Prep Time
5 minutes
Number of Servings
Makes [q:2/3] cup
Ingredients
  • [q:1/4] cup extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 small shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 Fresno chili, finely chopped
  • [q:1/2] cup coarsely chopped fresh flat-leaf parsley
  • 1 Tbsp finely chopped fresh oregano
  • [q:1/2] tsp fine sea salt
Directions
  1. Whisk oil, vinegar, shallot, garlic, chili, parsley, oregano, and salt together thoroughly in a small bowl.
  2. Serve over seafood, vegetables, potatoes, rice, or grilled meats.
Nutrition Info
Per 2 tablespoons: 115 Calories, 1 g Protein, 4 g Carbohydrates, 1 g Fiber, 11 g Total fat (2 g sat), 106 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin C, [nutrition:1] Vitamin E

Extra-Chocolate Lava Cakes

Extra-Chocolate Lava Cakes
Prep Time
40 minutes
Number of Servings
8 Cakes
Ingredients
  • 3 Tbsp liquid coconut oil, plus more for greasing pan
  • [q:1/3] cup cacao powder, plus more for dusting pan
  • [q:3/4] cup unsweetened nondairy milk, at room temperature
  • 1 tsp apple cider vinegar
  • 1 cup dairy-free dark chocolate chips
  • [q:3/4] tsp pure vanilla extract
  • [q:1/2] cup coconut sugar
  • [q:3/4] cup unsweetened applesauce
  • 1 cup gluten-free oat flour
  • [q:3/4] teaspoon baking powder
  • 8 (1oz) squares dairy-free dark chocolate
Directions
  1. Preheat oven to 350°. Grease 8 cups of a 12-cup muffin pan with a bit of coconut oil and then dust cups with cacao powder.
  2. In a large bowl, combine nondairy milk and apple cider vinegar. Let mixture sit for about 5 minutes.
  3. In a small saucepan, melt chocolate chips over medium-low heat. Stir until completely melted. Remove from heat.
  4. Add coconut oil, vanilla, coconut sugar, and applesauce to milk and vinegar, and mix well with a whisk or electric hand mixer. Add cacao powder, oat flour, and baking powder and mix again until there are no lumps. Stir in about half of melted chocolate.
  5. Fill each prepared muffin cup with [q:1/4] cup of batter and place a square of chocolate in middle of each cup, gently pushing it down into batter. Top with rest of batter, making sure chocolate squares are covered.
  6. Bake until a toothpick inserted in side of cake comes out clean (inserting it in center will not work since toothpick will prick melted chocolate square), 15 to 17 minutes. Let cakes sit for about 5 minutes.
  7. Invert a large baking sheet over muffin pan, carefully flip pan over, and lift it off to release. Top with remaining melted chocolate and serve immediately. Leftover lava cakes will keep in fridge for 5 days.
Nutrition Info
480 Calories, 7 g Protein, 50 g Carbohydrates, 8 g Fiber, 29 g Total fat (18 g sat), 64 mg Sodium, [nutrition:4] Iron, Phosphorus, [nutrition:3] Magnesium, [nutrition:2] Zinc, [nutrition:1] Vitamin B1 (thiamine), B12, Calcium, Potassium

White Chocolate Strawberry Almond Granola Bark

White Chocolate Strawberry Almond Granola Bark
Deep and sweet flavor with a satisfying crunch.
Number of Servings
Serves 8
Ingredients
  • 2 cups Ezekiel 4:9 Sprouted Whole Grain Cereal
  • 1 cup freeze-dried strawberries
  • 2 cups dairy-free white chocolate
  • [q:1/2] cup unsweetened coconut flakes
  • [q:1/2] cup sliced almonds
  • 1 tsp vanilla extract
  • [q:1/3] tsp almond extract
  • [q:1/2] cup honey or maple syrup
  • [q:1/3] tsp coconut oil
Directions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Add the cereal to a large bowl. Mix in the coconut flakes, sliced almonds, vanilla extract, almond extract, honey, and coconut oil until combined.
  3. Spread out onto a baking sheet lined with parchment paper. Bake for 25 minutes. Let cool completely and set aside.
  4. Melt the white chocolate using a double boiler or the microwave.
  5. Using a new baking sheet lined with parchment paper, pour over the melted white chocolate and spread out evenly.
  6. Immediately sprinkle over granola and the strawberries before it begins to set.
  7. Let set in the freezer for minimum of 10 minutes.
  8. Break into pieces to serve, and enjoy!
Nutrition Info
Made with honey: 603 Calories, 11 g Protein, 9 mg Cholesterol, 94 g Carbohydrates, 48 g Total sugars (43 g Added sugars), 10 g Fiber, 23 g Total fat (13 g sat), 252 mg Sodium, [nut:5] Vitamin B1 (thiamine), [nut:4] Iron, [nut:2] Vitamin B3 (niacin), [nut:1] Vitamin B2 (riboflavin), Vitamin B12, Vitamin C, Vitamin E, Calcium, Phosphorus, Potassium

Chocolate-Cashew Fudge

Chocolate-Cashew Fudge
Prep Time
20 minutes, plus 2 hours chill time
Number of Servings
Serves 8
Ingredients
  • 4 oz bittersweet chocolate (minimum of 60 percent), chopped into small pieces
  • [q:1/2] ripe avocado
  • [q:1/3] cup unsweetened cashew butter
  • [q:1/3] cup maple syrup
  • 1 Tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • [q:1/4] tsp salt
  • [q:1/3] cup chopped cashews
Directions
  1. Line an [q:8 1/2] x [q:4 1/2]-inch loaf pan with unbleached parchment paper, allowing paper to overhang on 2 sides of pan.
  2. Melt chocolate in a heatproof bowl set over a small saucepan of simmering water until melted and smooth. Set aside.
  3. Blend avocado, cashew butter, maple syrup, cocoa powder, vanilla, and salt. Add melted chocolate to blender and blend until smooth.
  4. Scrape mixture into pan and smooth top. Lightly press chopped cashews over top. Chill 2 hours.
  5. Lift fudge out of pan using parchment paper overhang. Place on a cutting board and cut into 8 bars. Store leftovers in fridge.
Nutrition Info
220 Calories, 4 g Protein, 24 g Carbohydrates, 2 g Fiber, 14 g Total fat (4 g sat), 79 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Magnesium, Phosphorus, Zinc

Chocolate-Cherry-Almond Baked Oats

Chocolate-Cherry-Almond Baked Oats
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • 3 cups rolled oats (not instant)
  • [q:1/2] cup slivered almonds
  • [q:1/3] cup cocoa powder
  • 1 tsp baking powder
  • [q:1/2] tsp salt
  • 2 cups non-dairy milk
  • 3 large eggs
  • [q:1/3] cup honey, plus additional for drizzling
  • 3 Tbsp melted coconut oil, plus additional for greasing
  • 1 Tbsp vanilla extract
  • 2 cups frozen cherries
  • [q:1/2] cup dark chocolate chips
Directions
  1. Preheat oven to 350°.
  2. In a large mixing bowl, combine oats, almonds, cocoa powder, baking powder, and salt.
  3. In a medium mixing bowl, whisk together milk, eggs, honey, melted coconut oil, and vanilla extract. Add milk mixture to oat mixture and combine well.
  4. Stir in cherries and chocolate chips. Transfer mixture to an 8 by 10-inch baking dish greased with coconut oil.
  5. Bake for 40 minutes. Remove from oven and allow to cool for 5 minutes. Serve drizzled with additional honey.
Nutrition Info
534 Calories, 15 g Protein, 66 g Carbohydrates, 9 g Fiber, 26 g Total fat (13 g sat), 326 mg Sodium, [nutrition:5] Phosphorus, [nutrition:4] Magnesium, [nutrition:3] Vitamin B2 (riboflavin), Iron, [nutrition:2] Vitamin B1 (thiamine), B12, Calcium, Zinc, [nutrition:1] Vitamin B6, D, E, Potassium

Roasted Carrot Soup

Roasted Carrot Soup
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb carrots, peeled and cut into [q:2 1/2]-inch strips
  • 2 Tbsp oil, divided
  • 1 small onion, diced
  • 1 Tbsp minced fresh ginger
  • 4 cups low-sodium vegetable broth
  • Salt
  • [q:1/4] cup chopped fresh thyme for garnish (optional)
Directions
  1. Preheat oven to 375°.
  2. Toss carrot strips with 1 tablespoon of the oil. Transfer to a baking pan and roast for 25 minutes, or until carrots are tender and lightly browned in certain places, turning halfway through.
  3. Heat remaining 1 tablespoon of oil in a large pot set over medium heat. Add onion and sauté for 4 minutes. Add ginger, roasted carrots, broth, and salt to taste. Bring mixture to a boil, reduce heat to medium, and cover pot. Cook for 20 minutes. Remove from heat and let cool slightly.
  4. Transfer carrot mixture to a blender and blend on high until smooth. Serve garnished with fresh thyme, if desired.
Nutrition Info
23 Calories, 2 g Protein, 15 g Carbohydrates, 4 g Fiber, 7 g Total fat (1 g sat), 407 mg Sodium, [nutrition:5] Vitamin A, [nutrition:2] Vitamin K, [nutrition:1] Vitamin B6, C, E

Carrot Cake Smoothie

Carrot Cake Smoothie
Prep Time
10 minutes
Number of Servings
Serves 1
Ingredients
  • 1 Tbsp shelled walnuts
  • [q:2/3] cup canned unsweetened full-fat coconut milk
  • [q:3/4] tsp vanilla extract
  • [q:1/2] tsp ground cinnamon
  • [q:1/8] tsp sea salt
  • 8 drops liquid stevia
  • 1 Tbsp shredded carrot
  • 1 cup ice cubes
Directions
  1. Add walnuts to a blender and pulse until powdery.
  2. Add coconut milk, vanilla extract, cinnamon, salt, and stevia to blender and process until smooth. Add shredded carrot and pulse a couple times until finely chopped.
  3. Add ice cubes and pulse until thick and creamy, tamping down as necessary.
  4. Pour into a glass and serve immediately.
Nutrition Info
360 Calories, 4 g Protein, 8 g Carbohydrates, 1 g Fiber, 37 g Total fat (29 g sat), 316 mg Sodium, [nutrition:3] Iron, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Zinc

Lemon Blueberry French Toast Stackers

Lemon Blueberry French Toast Stackers
Number of Servings
Serves 4
Ingredients

  • French Toast

  • Lemon Blueberry Compote

    • 2 cups frozen blueberries
    • 2 tsp lemon zest
    • 1 tbs lemon juice
    • 2 tbs water

  • Coconut Whipped Cream

    • 13 oz can coconut milk (chilled in the refrigerator for 24 hrs prior)
    • 2 tbs maple syrup
    • 1 tsp vanilla extract
Directions

  1. Vanilla Coconut Whipped Cream

    1. Scoop the chilled coconut cream into a large bowl and add maple syrup and vanilla extract.
    2. Use a mixer to whip the coconut cream until it is a fluffy consistency.
    3. Refrigerate for at least 1 hour until ready to serve.

  2. Lemon Blueberry Compote

    1. Add lemon juice, lemon zest, water, and frozen blueberries to a saucepan and bring to a simmer.
    2. Stir often and cook down until the mixture is reduced and jammy, about 5-10 min.
    3. Set aside in a small bowl or jar until it is time to assemble.

  3. French Toast Stackers

    1. In a medium-sized bowl, whisk together eggs/vegan egg substitute, nondairy milk, and vanilla extract.
    2. Split the Ezekiel 4:9 Sprouted Whole Grain English Muffins in half using a fork, and dip both sides into the egg mixture.
    3. In a pan over medium heat, add a tablespoon of vegan butter and cook French toast English muffin halves until browned on both sides, about 2 minutes per side.

  4. To Serve

    1. Layer one half of French toast, then add a generous spoonful of lemon blueberry compote.
    2. Top with the second half of French toast and a scoop of coconut whipped cream. Finish with another scoop of compote and a sprinkle. lemon zest.
Nutrition Info
Made with vegan eggs: 486 Calories, 14 g Protein, 0 mg Cholesterol, 58 g Carbohydrates, 16 g Total sugars (6 g Added sugars), 8 g Fiber, 24 g Total fat (19 g sat), 236 mg Sodium, [nut:5] Zinc, [nut:4] Iron, Phosphorus, [nut:3] Vitamin B3 (niacin), [nut:2] Vitamin B6, Magnesium, [nut:1] Vitamin B2 (riboflavin), Vitamin C, Vitamin K, Calcium, Potassium

Grilled Tofu with Lime-Cilantro Sauce

Grilled Tofu with Lime-Cilantro Sauce
Mediterranean Flavor on a Vegan Staple
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup fresh Italian parsley leaves
  • 1 cup fresh cilantro leaves
  • 1 garlic clove, chopped
  • [q:1/4] cup extra-virgin olive oil
  • 2 Tbsp lemon juice
  • Salt and freshly ground black pepper
  • 1 (14 oz) package extra firm tofu, drained
  • 1 Tbsp vegetable oil, plus additional for grill
Directions
  1. In a high-speed blender, purée parsley, cilantro, garlic, extravirgin olive oil, lemon juice, and salt and pepper to taste until smooth. Set aside.
  2. Slice drained tofu into 12 slices. Lay slices on a rimmed baking sheet lined with a clean kitchen towel. Top tofu slices with another clean towel. Place another baking sheet on top. Set a heavy skillet on baking sheet to remove water from tofu. After 15 minutes, remove tofu and pat dry.
  3. Brush tofu with 1 tablespoon of vegetable oil. Season to taste with salt and pepper. Lightly oil grill grates with additional vegetable oil.
  4. Grill tofu slices 3 minutes per side, or until lightly charred. Remove tofu from grill. Brush with herb sauce. Serve remaining sauce on side.
Nutrition Info
198 Calories, 9 g Protein, 4 g Carbohydrates, 2 g Fiber, 18 g Total fat (3 g sat), 313 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin C, Calcium, [nutrition:1] Vitamin E, Folate, Iron, Magnesium, Phosphorus

Louisiana Remoulade

Louisiana Remoulade
Prep Time
10 minutes, plus overnight rest
Number of Servings
Makes 1 cup (Serves 4)
Ingredients
  • 2 Tbsp red wine vinegar
  • 1 tsp whole-grain mustard
  • [q:1/2] tin (2 oz) anchovies with oil, chopped
  • [q:1/2] cup vegetable oil
  • 1 Tbsp prepared horseradish
  • 1 Tbsp smoked sweet paprika
  • 1 garlic clove, grated
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh tarragon
  • 2 scallions, thinly sliced
Directions
  1. Combine vinegar, mustard, anchovies, vegetable oil, horseradish, paprika, and garlic in a bowl. 
  2. Let mixture rest overnight in refrigerator. An hour before serving, stir in parsley, tarragon, and scallions.
  3. Serve remoulade at room temperature.
Nutrition Info
292 Calories, 5 g Protein, 12 mg Cholesterol, 3 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 1 g Fiber, 30 g Total fat (2 g sat), 554 mg Sodium, [nutrition:4] Vitamin E, [nutrition:2] Vitamin B3 (niacin), Vitamin K
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