Vegan Mushroom Alfredo Sauce with Beet Noodles

How to make it

1. Preheat oven to 450F. Line a baking sheet with parchment paper and cut cauliflower into florets.

2. Roast cauliflower for 25-30 minutes.

3. Rough chop onion and garlic.

4. Place a medium sauce pan over medium heat. Add olive oil, onions, and garlic. Roast until translucent and aromatic (about 3-5 minutes).

5. Add in roast cauliflower and stock.

6. Cook down for 2-3 minutes.

7. Add in seasoning and lemon juice.

8. Place into high speed blender such as a Vitamix. Process, gradually increasing speed, until smooth.

9. Meanwhile, place 2 inches of water over high heat to bring to a boil. Place beets in and cook for ~5-7 minutes (or 10-15 minutes if you prefer soft noodles). Strain, and rinse.

10. Place a separate sauce pan over medium heat. Spray with pam. Add in chopped mushrooms (I use oyster).

11. Cover with a lid and cook down for 2-3 minutes. Feel free to sprinkle with garlic powder or Italian seasoning.

12. Pour cauliflower Alfredo into mushroom pan and toss.

13. Spoon onto noodles.

14. Top with freshly ground pepper or a spring of rosemary and enjoy.

What you’ll need

1 head of cauliflower

olive oil

1 sweet onion

4 cloves garlic

2 - 2 1/2 Cups vegetable or mushroom stock

3-4 Tbsps nutritional yeast

salt and pepper to taste

1 tsp lemon

1 tsp thyme (or Italian seasoning)

fresh rosemary (optional)

3 cups mushrooms

5 large beets, spiralled

Roasted Cauliflower Soup

How to make it

1. Cut cauliflower into florets. Place into large bowl of lightly salted water and allow to sit for 20 minutes to brine.

2. Drain and spread florets on a cookie sheet lined with parchment paper.

3. Spray with non-stick or toss in light olive oil.

4. Preheat oven to broil and set rack at top of oven.

5. Broil until browned (20-30 minutes).

6. Place a medium pot on the stove over medium heat. Roughly dice onion and garlic.

7. Place in pot with a ~1-2 Tbsps olive oil.

8. Cook over medium heat until onions are translucent and fragrant.

9. Add in roasted cauliflower, vegetable broth, rosemary, thyme, salt and pepper.

10. Cook on simmer until tender - this will take approximately 30 minutes.

11. Place in high speed blender (such as a vitamix) and blend on low for 30 seconds. Gradually increase speed. Blend on high for 2-3 minutes scraping sides as needed. If mixture is too thick, add up to 1/2 of a cup more water or vegetable broth.

12. Top with fresh greens, cracked pepper, or toasted pumpkin seeds and enjoy.

What you’ll Need

1 large head cauliflower

2 small onions

3-4 cloves of garlic, minced

1 - 2 Tbsps olive oil

3.5 Cups vegetable broth

1/2 tbsp dried thyme

1/2 of a sprig of fresh rosemary

salt to taste

pepper to taste

Roasted Rainbow Carrots with Lemon Tahini Drizzle

How to make it

For the Carrots

1. Line a sheet pan with parchment paper and preheat oven to 425F.

2. Cut ends off of carrots and wash.

3. Spray to coat, or toss in olive oil.

4. Drizzle on honey and sprinkle seasonings. Toss with hands.

5. Bake on cookie sheet for 15 minutes. Stir carrots around, and bake for another 5-10 minutes until fork tender

For the Drizzle

1. Mix tahini, lemon, and garlic.

2. Thin out with water, and stir until homogenous.

To Assemble

Place carrots on plate, drizzle with tahini lemon sauce, and garnish with fresh parsley.

What you’ll need

For the Carrots

1 lb rainbow carrots

1- 2 tsps olive oil, or non-stick spray oil

1 tsp honey

3/4 tsp garlic powder

1/2 tsp seasoning salt

fresh cracked pepper

1/8 tsp cinnamon

sprikle of parsley flakes

For the Drizzle

1 Tbsp tahini paste

3/4 Tbsp lemon juice

1 clove minced garlic

1 1/2 Tbsps water

Spicy Black Bean Dip

How to make it

1. Over medium heat, sautee onions, garlic, and black beans until aromatic.

2. Transfer into a food processor or high speed blender and puree for 1 minute.

3. Add in chilli, paprika, and salt. Pulse for 10 seconds.

4. Add in salsa, cilantro, chipotle peppers, and vinegar.

5. Process until smooth.

6. Enjoy, or store in an air tight container in fridge for up to 5 days.

What you’ll need

1 Can black beans

1 small onion, finely diced

3 cloves garlic, minced

1/3 Cup salsa

2-3 Tbsps fresh cilantro

2 tsps chili powder

3 Tbsps smoked paprika

2 tsps seasoning salt

1 Tbsp adobo peppers/ chipotle

2 Tbsps white vinegar

Veggies, crackers, or pita bread of choice

Walnut Taco Salad with Black Bean Mole

How to make it

Black Bean Mole Mix

1. Chop onions and peppers. Drain and rinse black beans.

2. In a medium skillet over medium heat, combine olive oil and spices. Add in onions and peppers, and cook for about 5 minutes, until aromatic.

3. Add in black beans, salsa, and corn. Cook for another 5 minutes.

4. Add in bay leaf, cocoa, and cinnamon. Cook until warmed through.

Walnuts

Note - you can make these ahead and store in a jar!

1. Preheat oven to 350F.

2. Combine spices.

3. In a medium bowl, add walnuts, cover with lime juice and melted honey.

4. Pour in spice mix and shake / stir until evenly coated.

5. Transfer onto cookie sheet lined with parchment paper. Bake for 8-10 minutes.

Picco de Gallo

1. De-seed and cut jalapeño pepper.

2. Add lime, pepper, and onion into a food processor.

3. Set to chop and pulse for 15-30 seconds until just combined.

4. Add in tomatoes and cilantro. Pulse for another 10 seconds.

To Assemble

1. Place spring mix in bowls with any other desired veggies (ie cucumber, cherry tomatoes).

2. Top with a scoop of black beans, guac (store bought), and picco de gallo. Sprinkle on toasted walnuts, and a dollop of Greek Yogurt (or coconut yogurt for dairy free option).

3. Squirt with fresh lime juice and a spring of cilantro.

Store all components separately in fridge.

What you’ll need

Black Bean Mole Mix

1/2 Tbsp olive oil

1/2 Tbsp chili powder

1/2 tsp cumin

1/4 tsp salt and pepper

1/2 red onion, chopped

1 bell pepper, chopped

1 Cup black beans

1/2 Cup salsa

1/4 Cup frozen corn

3/4 tsp cocoa powder

1 bay leaf

1/8 tsp cinnamon 

Taco Spiced Walnuts

1 Tbsp chili powder

1/2 Tbsp cumin

1/2 tsp paprika

1/2 tsp seal salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp thyme

1/4 tsp pepper

1 1/2 Cups walnuts

1 Tbsp lime juice

1 tsp honey (or coconut nectar for vegan)

Picco de Gallo 

3 medium tomatoes

2 Tbsps lime juice

1/4 cup packed cilantro

1/2 jalapeno pepper (seeds removed!) 

To Assemble

Spring Mix

Cucumbers chopped

Guacamole 

Greek (or coconut for vegan) Yogurt

Cilantro

Picco de Gallo (use store bought to save time)

Kale & Currant Salad with Chickpea Croutons

How to make it

1. Wash kale and pat dry with dish cloth or paper towel. Destem, and chop.

2. In a food processor on chop setting, combine shallot, garlic, olive oil, lemon juice, salt, and pepper. Pulse for 30 seconds.

3. Drizzle dressing over kale. Massage in well with hands.

4. Right before serving, top salad with currants, chickpeas, and chopped / shredded chicken breast.

5. Stores well in fridge for up to 1 week.

What You’ll Need

2 heads kale washed, destemmed, and chopped

1/2 a shallot

4 cloves garlic

6 Tbsps lemon

2-3 Tbsps olive oil

salt & pepper to taste

1/4 Cup dried currants

1/3 Cup Balsamic & cracked pepper chickpeas

2 grilled chicken breasts*

*Note - you can use leftover shredded chicken. I like using chicken that’s been marinated in olive oil, lemon juice, thyme, oregano, salt, pepper, and loads of garlic.

Spicy Turkey Soul Soup

What You’ll Need

2 1/2 Tbsps olive oil

1 Shallot, chopped.

3 Cloves Garlic

1 1/2 Tbsps Italian Seasoning

1 tsp Salt + Pepper

1/4 tsp cayenne pepper

1/2 a medium butternut squash copped into 1/2’’ cubes (about 4 cups)

1 Carrot

2 Bell Peppers

8 Turkey Pepperoni Sticks, chopped

1 L Chicken Stock.

1/2 Head of Kale, destemmed and chopped.

1 Cup Spinach

How to make it

1. In a large pot over medium heat, add olive oil, chopped shallot, garlic, and seasoning.

2. Mix and cool until it becomes aromatic and shallot is translucent (about 3 minutes).

3. Add in chopped squash and carrot. Stir occasionally until squash is par cooked (about 5-8 minutes).

4. Add in peppers and turkey. Stir and allow to cook for another 2 minutes.

5. Pour in chicken stock, and raise heat. Allow to come to a boil. Cover.

6. Reduce to a simmer, and allow to cook for an additional 7-10 minutes.

7. Toss in chopped kale and spinach. Stir and allow to cook for 1 minute.

8. Laddle into bowls. Serves 4.

Vegan Superfood Pesto

What you’ll Need

1/2 Cup Spinach

1/2 Cup Kale

1/2 Cup Basil

2 1/2 Tbsps Olive Oil

1 Tbsp Lemon Juice

1-2 Cloves Garlic

1 1/2 Tbsps Nutritional yeast

1 1/2 Tbsps Pumpkin Seeds

How to make it

1. In a food processor, combine your three greens, garlic, pumpkin seeds and nutritional yeast.

2. Pulse on puree.

3. Drizzle in olive oil, lemon juice.

4. Scrape sides, and blend again.

5. Suggested Serving - Spread on toasted flax seed rye bread, topped with pesto coated fresh tomatoes.

Trader Joe's Copycat Cauliflower Gnocchi

How to make it

Serves ~4 as a main or 6 as a side dish.

1. De-stem and wash cauliflower. Cut into manageable chunks. Place in steamer for 20 minutes, or until tender to prick with a fork.

2. Let cauliflower cool for ~30 minutes.

3. In a sink, place cauliflower into cheese cloth, and squeeze out all of the moisture. Your two heads of cauliflower should yield 2.5 cups of cauliflower once the excess liquid is removed.

4. Place cauliflower in food processor. Stream olive oil in as you process until a smooth buttery texture.

5. Combined flour, starch, and salt and process.

6. Mix in lemon zest to the dough.

7. Roll dough out into long logs and cut into chunks (~1 sure inch).

8. Preheat oven to 400F. Bake on each side for ~5-7 minutes.

9. Finish off in a lightly greased frying pan for ~3-5 minutes to get a nice crisp.

10. Top with your favourite sauce. For a non-vegan option, toss in brown butter and sage.

What you’ll Need

2 Heads cauliflower (~4 3/4 cups whole, 2 1/2 cups once drained)

1 1/4 Cups Cassava flour

1/3 Cup + 2 Tbsps potato starch

1/4 Cup olive oil

1 tsp sea salt

zest of 1/4 lemon

Favourite homemade or bought sauce

Cheese cloth & Food process or

Moroccan Spiced Spinach & Chickpea Salad

How to make it

1. Preheat oven to 400F.

2. Drain chickpeas, rinse, and pat dry with paper towel.

3. Chopp sweet potato into 1/2’’ - 3/4’’ cubes.

4. In a large bowl, mix together olive oil and spices. Add in chickpeas and sweet potatoes, and toss.

5. Place on large cookie sheet with parchment paper and bake for ~35 min until sweet potatoes are soft. Remove form oven and let cool.

6. For the dressing, combined yogurt, garlic, lemon juice and zest, and spices. Place in fridge.

7. To assemble, add dressing, spinach, cucumbers, tomatoes, sweet potatoes, and chickpeas into a large bowl and toss.

8. Optional toppings include raisins, pistachios, and chicken.

What you’ll need

Spiced Chickpeas & Sweet Potatoes

1 large (or 2 medium) sweet potatoes

1 can chickpeas, drained, rinsed, and dried

1 Tbsp olive oil

1 tsp cumin

1/2 tsp thyme

1/4 tsp ginger

1/4 tsp cinnamon

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp sea salt

1/2 tsp paprika

Lemon zest

Dressing

1/4 cup greek yogurt

Juice form 1/2 a lemon

Zest from 1/2 a lemon

1/2 tsp cumin powder

1/2 tsp cinnamon

1/2 Tbsp olive oil

2 cloves minced garlic

1 Tbsp chopped mint leaves

To assemble

5-6 Cups Spinach

1 Cup cherry tomatos

1/3 Cup diced cucumbers

Optional Toppings (Raisins & Pistachios; Chicken)

Summerlicious Shredded Kale Salad

“No-Fail Kale Salad...watch out Gusto 101! No need for parmesan with this vegan friendly option. ”

How to make it

1. Wash and de-stem 1-2 heads of kale (depending on where you buy - it should be abut 4-5 cups. Pat dry. Tear up into little pieces, or stack leaves in a bunch and chop.

2. In a large bowl, whisk together lemon, oil, jam, maple syrup, and seasoning.

3. Toss in kale. With your hands, massage the dressing into the leaves for 3-4 minutes, until well coated, and no dressing is left at the bottom of the bowl.

4. Top with dried cranberries.

5. Keep in fridge to let the dressing and the leaves marinate! This salad get’s better with time. You can keep for up to 5 days in air tight container.

6. Top with toasted pecans before serving.

Pro Tip - this salad can easily become a hearty meal! Try adding chopped roast chicken breast and apple to make this a go-to favourite to pack for a weekday lunch at the office!

What you’ll need

2 heads kale washed, dried, destemmed and chopped (~4 cups)

Dressing

3 Tbsp lemon juice

2 Tbsp olive oil

3 cloves minced garlic

1 tsp cranberry or strawberry jam

2 tsps maple syrup

1/4 tsp cayenne powder

1/4 tsp salt

1/4 tsp pepper

3 Tbsps nutritional yeast

Top it off

1/4 cup dried cranberries

1/4 cup toasted pecans

Truffle Oil Sweet Potato Fries

“Because everyday should be a fry-day.”

What You’ll Need

3 medium Sweet Potatoes
1/2 Tbsp cornstarch
2 Tbsps Truffle Infused Olive Oil
3/4 tsp sea salt

How to make it

1. Preheat Oven to 425F.

2. Peal sweet potatoes and cut into match sticks (~1/3’’ to 1/2’’).

3. Place in bowl and coat in cornstarch.

4. Drizzle truffle oil in the bowl, and toss fries until evenly coated. You don’t want them to be drenched, or they won’t crisp up.

5. Spread onto baking sheet lined with parchment paper in an even layer.

6. Bake in oven for ~15-20 minutes.

7. Flip all fries, and return to oven for an additional ~15-20 min. Note, if your oven tends to have “hot spots” or uneven heating, rotate the pan when you put it back in!

8. Remove from oven. Sprinkle sea salt over tray while still hot.

Optional: Love to eat your Fries with mayo? Try subbing in greek yogurt with garlic, chili flakes, and a splash of franks for a healthier alternative!

Optional: Not a fan of truffle oil? Sub in regular olive oil. Add in some freshly ground pepper and any of your other favourite spices! Serve with a greek yogurt dip or some ketchup!

Grilled Mahi Mahi Fish Tacos

“Better than beer batter fish tacos!”

How to Make it

1. In a large reusable ziplock bag mix together lime, garlic, and cajun spice. Place fish in bag to marinade (1-2hrs, or leave over the day), and return to fridge.

2. Cut de-cored pineapple int 1 cm thick rings.

3. Over a greased medium heat grill place fresh pineapple rings.

4. Place fish on grill and top with fresh lime zest as it cooks.

5. Meanwhile, mix Greek yogurt, hot sauce, and lime juice in a medium bowl. Add slaw, and toss until well dressed.

6. Flip fish and pineapple (~4 minutes depending on fish thickness).

7. Break up butter lettuce leaves, rinse and dry. Place slaw in lettuce cups.

8. Remove fish from grill (~4 minutes). It should be cooked just enough to gently flake apart into large meaty chunks.

9. Remove pineapple from grill and cut into small wedges.

10. Place fish and pineapple on top of slaw. Top with guacamole, a fresh lime wedge, (and more hot sauce, if desired).

What you’ll need

Fish

4 Fillets Mahi Mahi

3 TBSP lemon or lime juice

2 cloves minced garlic

1/2 Tbsp Cajun spice blend

Spicy Creamy Slaw

Slaw of choice (I used broccoli, beet, carrot, and kale)

Juice from 1/2 a lime

3 Tbsp Greek yogurt

Hot sauce of choice

To Assemble

1 head Butter/Boston lettuce

4 pineapple rings

Guacamole

Fresh limes

Hot Sauce of choice (I use Frank's)

Grilled Peach Summer Salad

“The taste of summer in every bite.”

How to make it

1. In a large salad bowl whisk together orange juice, garlic, honey, olive oil, vinegar, and spices.

2. Thinly slice peach wedges, and grill over medium heat, flip after ~2 minutes.

3. Toss spring mix, arugula, and strawberries in dressing.

4. Top with grilled chicken, toasted pecans, peaches, and crumbled goat cheese.

WHAT YOU NEED

Serves 4

For the salad

2 Peaches, sliced into wedges

1/2 Cup sliced strawberries

6 Cups spring mix or baby spinach

3 Cups Arugula

2 Grilled chicken breast

1/3 Cup goat cheese

1/4 Cup toasted pecans

For the Dressing

Juice from 1/2 an orange

1 clove garlic, minced

1 tsp honey

1/2 tsp salt

1/4 tsp freshly cracked pepper

1/4 tsp cayenne pepper

1/4 tsp chilli pepper

2 Tbsp olive oil

2 Tbsp red wine vinegar