Guacamole

Ingredients

• Juice and grated zest of 2 limes - use a microplane to zest the limes
• 4 ripe Haas avocados

• 2 plum tomatoes, seeded and diced

• 1/2 small red onion, minced

• 1 cup chopped cilantro

• 1 tsp canned jalapeño peppers, drained and minced

• 4 very big pinches of salt

• A few grinds white or black pepper

Directions

• Zest and juice the limes into a medium bowl. Slice the avocados in half, skin, pit and then dice the avocados. As you dice each avocado, add it to the bowl and toss to coat with lime juice they don’t brown. Add the tomatoes, onions, cilantro, jalapeño, salt and pepper and stir to combine well. Don’t be tempted to mash the avocados. Leave fairly chunky. Serve with tortilla chips and a cold Margarita or good beer.

Chilled Avocado & Cucumber Soup

Ingredients 

• 2 english cucumbers, peeled, seeded, and chopped
• 1 medium avocado, chopped
• 3 green onions, chopped 
• 1 cup buttermilk 
• 1/2 cup crème fraîche or sour cream 
• juice of 1 lime 
• 2 tbsp chopped cilantro 
• 1/4 tsp ground cumin 
• salt, to taste 

Garnish options: 

• tomatoes, chopped
• avocado, chopped
• feta cheese, crumbled
• cilantro, chopped
• lobster, cooked
• crabmeat, cooked canned or fresh
• shrimp, sautéed or grilled

Directions

• Place all the ingredients together in a blender and process until smooth. Cover and chill for 1-2 hours. To serve, pour the soup in decorative glasses or bowls, and garnish with chopped tomato, avocado, cilantro, and crumbled feta cheese, or splurge with a topping of cooked lobster, flaky crabmeat, or a couple of large spicy shrimp.

Greek Zucchini Fritters with Feta and Dill

Ingredients

• 2 medium zucchini

• 1/2 cup feta cheese, crumbled

• 4 green onions, green and white parts, chopped

• 3 tbsp fresh mint, finely chopped

• 2 tbsp fresh dill, finely chopped

• Grated zest of 1 lemon
• 1 large egg
, beaten
• 1/2 cup flour

• 4 tbsp Panko bread crumbs

• 1 tsp salt

• vegetable oil 
• tzatziki sauce

Directions

• Wash the zucchini. With the skins on, grate them with the coarse side of a grater. Sprinkle them with sea salt, to help get the moisture out, and let it rest for an hour. Remove the zucchini by the handful, squeezing to remove as much liquid as you can. You can also use a tea towel or ricer, which removes a lot of water! Put the zucchini in a bowl with herbs, feta and green onions. Mix with a fork. Add the lightly beaten egg and stir. Add flour and panko. The mixture should be wet but not watery. The mixture needs to bind, so you might need a little more flour depending on how much liquid was squeezed out of the zucchini. Add a healthy dose of salt; I prefer Maldon sea salt.
• Heat olive oil in a pan about 1/8 inch deep covering the entire pan. When hot, spoon the zucchini mixture into small patties and put them in the pan. Let them cook about 3-4 minutes or until nicely brown and golden, and then flip them over cooking another 3-4 minutes. Remove the fritters and place them on paper towel to remove some of the excess oil. Transfer the fritters to plates and garnish with a dollop of tzatziki, a sprinkle of dill and a curl or two of lemon zest. Serve warm with some more tzatziki sauce at the side. Yum-yum.

Beef, Chipotle & Bean Chili with Avocado Salsa

Ingredients

• 1/4 cup olive oil
• 3/4 lb yellow onions coarsely chopped
• 1 pound mild Italian sausages, removed from casings
• 4 lb ground beef
• 1 12 oz can tomato paste
• 4 chipotle plus 1/2 cup adobo sauce, from a can of chipotles in adobo sauce
• 2 tbsp minced garlic
• 1/3 cup ground cumin
• 2-3 tbsp chili powder
• 1/4 cup Dijon mustard
• 2 tbsp dried basil
• 2 tbsp dried oregano
• 1 1/2 tbsp salt
• 1 1/2 tbsp freshly ground black pepper
• 3 28 oz cans Italian plum tomatoes, drained
• 1/4 cup dry red wine
• 2 tbsp fresh lemon juice
• 4 tbsp chopped fresh dill
• 4 tbsp chopped parsley
• 2 16 oz cans red kidney beans, rinsed and drained
• 1 15-oz can black beans, rinsed and drained
• 2 5 oz cans pitted black olives, rinsed and drained

Optional garnishes:

• 4 cups sour cream
• 1 cup cilantro
• 4 cups cheddar cheese, grated
• 1 bunch spring onion, chopped
• 2 avocado avocado, chopped

Directions

• Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until translucent, about 15 minutes. Add the sausage meat and ground beef, and cook over medium-high heat, stirring until it's well browned. Spoon off as much excess fat as you can and discard.
• Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley, kidney beans and chipotle with adobe sauce. Stir well and simmer, uncovered, for another 15-20 minutes. Taste and adjust seasonings. Just before serving, add the olives and simmer for about 5 minutes more to heat through.
• Just before serving the chili, stir in the remainder of the cilantro and 1/4 cup of lime juice and cook about 5 minutes. Taste and season with salt and black pepper if desired. Serve immediately with a dollop of sour cream, a generous scoop of avocado salsa and a sprig of cilantro on top of each serving. My friend Charles' fabulous Jalapeno Cheddar Corn Bread pairs brilliantly with this Super Bowl chili!

Avocado Salsa

• 1/2 cup fresh lime juice
• 1 cup red onion, finely diced
• 1 bunch cilantro, rinsed and chopped
• 2 avocados, finely diced
• 1 cup sour cream, optional
• salt and fresh ground black pepper to taste

While the chili simmers, start the Avocado Salsa by first dicing the avocado and placing in a bowl with 1/4 cup fresh lime juice. Add the onion and half of the cilantro into the avocado-lime mixture, stirring to combine. This can be kept in the refrigerator until the chili is ready.

Turkey Soup Dingman

Ingredients

• 1 Turkey carcass, with 6-8 cups of good meat reserved
• 3 bay leaves
• 7 carrots, 6 diced fine and 3 coarse with fronds
• 7 celery stalks, coarsely diced
• 2 onions, peeled and coarsely chopped
• 2 leeks, diced fine
• 2 cups of fresh parsley
• 1 1/2 cups frozen peas
• 1 1/2 cups frozen corn
• 1 cup wild rice, uncooked 

Directions

• Chop up the turkey carcass to fit in a large stock pot (with a built in strainer if you have one). Add the bay leaves, 1 coarsely chopped carrot, 3 celery stalks coarsely chopped with fronds and 2 onions. Add enough water to cover the carcass and vegetables by an inch or two, and bring to a boil. Once it reaches a boil, turn the heat down enough so it maintains a bubbling simmer. Let it bubble away for 3 to 4 hours, replenishing with some water if it gets too low.
• Remove the carcass and vegetables from the stock pot, using a strainer. Discard the vegetables and carcass, but save any good looking turkey meat. Meanwhile, keep the strained turkey stock at a gentle simmer in the stock pot until needed. 
• In a skillet, sauté the leeks and celery until soft, about 6 minutes. Add to the warm stock, then add the parsley, carrots and wild rice; salt and pepper to taste. Simmer about 30 minutes, or until cooked through. Finally, add the peas, corn and turkey meat (good meat plus the meat that fell from the carcass).
• The soup can be bagged and frozen for future use, or served hot with some lovely warm bread and a lump of good cheese.

Mini muffin tin

INGREDIENTS

• 1 roll of Pillsbury Recipe Creations Seamless Dough Sheet
• tomato sauce 
• 8 ounces of shredded mozzarella cheese
• 16-20 slices of pepperoni

DIRECTIONS

• Preheat oven to 375 degree F.
• Unroll the Pillsbury dough sheet on a cutting board. Cut 16 2-inch squares. Press each square of dough into the muffin cups. Top each with a teaspoon of tomato sauce, a pepperoni slice and cheese.
• Bake for 10 minutes. Remove from the oven. Cool for 5 minutes. Remove pizza bites from the tin and serve.

Chocolate Avocado Truffles and Concord Grape Sorbet

Chocolate Mousse

• 1/2 cup meat of fresh young coconut
• flesh scooped from centers of 2 avocados (see assembly instructions below)
• 3 tablespoons raw cacao powder
• 2 tablespoons carob powder
• 1 tablespoon mesquite powder
• 1 tablespoon maca powder
• 5 tablespoons raw agave nectar
• 3-4 tablespoons coconut oil
• 1-2 teaspoons vanilla extract (optional)

Coat

• Raw pistachios – ground in a mortar
• Raw cacao nibs – ground into smaller pieces in a mortar

Assembly

2 large ripe, but still firm avocados

• Head here for step by step assembly instructions with photos.
• Cut the avocado in half and remove the pit. With a spoon, scoop some flesh from the center of both halves, leaving enough flesh on the skin for the avocado to be able to hold its shape when the skin is removed. Place the flesh into a high speed blender with the rest of the chocolate mousse ingredients and blend until smooth. Fill the avocado halves with the chocolate mousse, and put them back together. Refrigerate for 1-2 hours, this way the mousse will set and the avocado halves will become glued together. If you don’t have time to wait, you can bypass the refrigeration, and slowly peel away the skin from the avocado, it will just take a little more care. Place the ground coating on a flat plate and drench the peeled and stuffed avocado in the coating, carefully turning it to cover its whole surface. Your avocado truffles are now ready to be served, or to stay in a refrigerator for up to one day.

Concord Grape Sorbet

• 4 cups concord grapes
• 1 cup purified water
• 2/3 cup raw agave nectar, or more to taste

• Thoroughly blend all the ingredients in high-speed blender, making sure that the seeds have been processed. Strain to remove the solids and discard them. Refrigerate until well chilled, and put into an ice cream maker for 25 minutes or according to the manufacturer’s instructions. Freeze for at least 2 hours before serving.

Raw Green Mountain Parfait

Ingredients

• Light Green Layer – Avocado Ice Cream
• 3 hass avocados
• 1 cup meat of fresh young coconut OR cashews
• 1/4 cup coconut oil
• juice and zest of 1 1/2 limes
• 5 dates – pitted
• 1/2 vanilla bean
• 1/3 cup light raw agave nectar
• 1 cup water

Directions

• Combine all ingredients, except the lime zest, in a high speed blender until smooth. Reserve 1/3 of the mixture for the forest green layer. Chill well and put into an ice cream maker for 25 minutes or however long your brand of ice cream machine suggests. Add the lime zest directly into the ice cream machine after about 15 minutes of churning. Freeze for 1-2 hours before serving.
• If you don’t have an ice cream maker, there is an option to make avocado mousse instead of ice-cream. Just exclude the water and coconut meat/cashew, add about two more avocados and adjust the amount of agave to taste. Chill in the refrigerator until the mousse thickens.

Forest Green Layer

• In a high speed blender, combine the reserved 1/3 of avocado mixture with some fresh spinach until the desired colour is achieved. Make ice cream according to the instructions above.

White Layer – Vanilla Cream

• 1 cup meat of young Thai coconut
• 1/4 cup coconut water
• 1/4 cup coconut oil
• 1/2 vanilla bean
• 1/4 cup light raw agave nectar
• 1/2 cup dry coconut flakes OR cashews

• Combine all the ingredients in a high speed blender until smooth. Reserve about 1/3 of the mixture for the Violet Layer. Chill in the refrigerator until the cream thickens.

Violet Layer – Blueberry Cream

• In a high speed blender, add fresh blueberries or blueberry powder to the reserved 1/3 of vanilla cream until the desired colour is reached. Chill in the refrigerator until the cream thickens.

Mango Buckwheat Crunchies

• 1 cup sprouted buckwheat
• flesh of 1/2 ripe mango
• 2 dates – pitted

• In a blender, puree the mango flesh and dates. Transfer to a mixing bowl together with the sprouted buckwheat and mix well to coat the sprouts. Spread on Teflex sheets and dehydrate overnight or until completely dry and crispy.

Assembly

• 1-2 cups fresh cherries – pitted
• 1 cup fresh or freeze dried sour cherries (optional) – pitted

• Cut the fresh cherries in half. Optionally, dehydrate the fresh cherries at 115F for 1-2 hours.
• Using a piping or Ziploc bag, squeeze some avocado ice cream into a tall glass to make a first layer. Follow by the forest green layer, and then more avocado ice cream mixed with cherries. Sprinkle with mango buckwheat crunchies and top with blueberry and vanilla cream. You can arrange the layers in any way you want. Aesthetically, it’s nice to take care to arrange the layers unevenly to create the hilly landscape appearance.

Quinoa Collard Wraps

Ingredients

• 8 large collard greens leaves – washed and dried
• 2 cups quinoa – sprouted or cooked
• 1 tablespoon sesame tahini
• freshly squeezed lemon juice
• 1 cup roughly chopped carrots
• 1 tablespoon freshly grated ginger
• 1 small shallot – chopped
• 1 tablespoon of miso paste 
• 1 teaspoon honey
• 3 tablespoons brown rice vinegar
• 1 tablespoon sesame oil 
• 1/4 teaspoon sea salt
• 2 cups of grated raw beets
• 1 avocado – peeled, pitted and sliced
• 1 cup sprouts or microgreens

Directions

• Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.
• Mix tahini and a bit of lemon juice into the quinoa, set aside.
• Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end.
• Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days.

DRAGON SALAD

Ingredients

• 1 cup or more fresh or thawed sour cherries – pitted
• 1/2 medium sized jicama – sliced
• a few slices of Daikon radish
• 1/2 cup raw apple cider vinegar
• 3 tablespoons raw agave nectar or another sweetener of choice

In a small bowl, combine the apple cider vinegar with agave. Pour over the rest of the ingredients and let it sit for thirty minutes. Drain and keep refrigerated in a covered glass container until ready to serve.

Dragon Salad

• 2 or more dragon fruits – sliced
• 1-2 avocados – sliced
• 1-2 persimmons – sliced (optional)
• few sclices of fresh jicama and Daikon radish
• pickled cherries, jicama and Daikon radish
• fresh mint leaves

Sesame Dressing

• 1/4 cup sesame oil
• 1/4 cup chopped ginger
• 1/4 cup lemon juice
• 1/3 cup mirin 
• 1/4 cup agave syrup

Blend all ingredients until smooth.

Assembly

• Arrange your layers in any order you like, alternating the ingredients and colors. Carefully pour some dressing over the salad. Optionally, serve with additional greens, like watercress, or arugula, and sunflower sprouts.

Potato frikadel

ingredients:

• 2 shallots
• 2 garlic cloves
• 2 candlenuts
• 1/2 tsp ground white pepper
• 1/2 tsp salt
• 1/2 tsp sugar (optional)
• 750 g potatoes, cut into smaller pieces
• 2 stalks Chinese celery, finely chopped
• 2 spring onions, finely chopped
• 2 eggs, lightly whisked
• Oil for deep frying

directions:

• Grind shallots, garlic, candlenuts, pepper, salt and sugar in a mortar and pestle to fine paste. Set aside for later use.
• Deep-fry potato pieces in hot oil until golden. Remove from heat and let cool on paper towel.
• Mash potatoes till fine using mortar and pestle or food processor.
• Combine mashed potatoes, spice paste, celery, spring onion in a bowl. Mix everything well together.
• Shape into round and flat patties.
• Coat patties with egg and deep-fry in hot oil till golden, about 2 minutes each side.
• Serve warm.

Chinese steamed radish cake, kue lobak

ingredients:

• 500 g rice flour (commercial packed)
• 1000 cc water
• 300 cc strained liquid from grated radish
• 3 tbsp cooking oil
• 5 garlic cloves
• 50 g dried shrimp, soaked, squeezed dried and minced
• 1 kg grated radish, liquid drain (about 700 g grated radish and 300 cc liquid)
• 1/2 tsp white pepper
• 40 g sugar
• 20 g salt
• 75 g corn flour
• If fresh rice flour is used, the recipe should be 800 g rice flour and 700 cc water with 300 cc radish liquid.

directions:

• Combine rice flour, water and radish liquid in a big bowl. Set aside for later use.
• Heat cooking oil in a wok (big enough to hold all the ingredients). Stir-fry garlic till fragrant. Add minced shrimp. Cook for another minute.
• Add grated radish. Season with pepper, sugar and salt. Cook over medium heat for 2 minutes.
• Add rice flour mixture and corn flour into the wok. Cook till it thickens, about 4-5 minutes.
• Pour mixture into prepared pans.
• Steam over boiling water for 30 minutes.
• Remove from heat, let cool to room temperature before slicing and pan-frying.
• Radish cake can be pan-fried dusted with a little bit of tapioca flour to prevent sticking on to frying pan.

Cinnamon buns

ingredients:

• 91 g sugar
• 7 g salt
• 77 g butter
• 46 g egg
• 3 g lemon zest
• 448 g flour (high gluten or bread)
• 6 g yeast
• 252 g milk
• For cinnamon sugar
• 13 g ground cinnamon
• 80 g sugar

For glaze

• 40 g milk
• 180 g powdered sugar (or confectioner's sugar)
• 1 tbsp lemon juice

directions:

• Combine salt, sugar and butter in a mixing bowl. Cream with paddle attachment until smooth and pale on high speed.
• Add egg and lemon zest. Beat until everything is mixed well, for another minute.
• Add in flour, yeast and milk. Mix over low speed until all ingredients are combined together.
• Switch to dough hook and beat over medium speed for 15 minutes, until the dough crawls up the hook.
• The dough should be shiny and tacky, not sticky. If the dough is too sticky, add a spoonful of flour at a time and scrape the sides of the bowl during middle of beating process.
• Form the dough into a shape of ball. Place them in a bowl, spraying both bowl and dough with some oil if desired.
• Cover dough with plastic wrap.
• Let ferment at room temperature for 1-1,5 hours, until dough doubles in size.
• Dust working surface with flour. Transfer dough to the counter and roll the dough into a rectangle with 0.5 cm thickness.
• Sprinkle cinnamon sugar generously on the dough. Roll the dough away from you to the end, not pressing it too hard. The roll should be quite loose.
• Slice the roll into 2.5cm thickness buns.
• Line pans with baking paper. Lightly greased paper with oil.
• Place shaped buns on pan, spacing them about 2cm from each other.
• Let proof at room temperature for 60-75 minutes. The buns should have grown into one another and almost double in size. Preheat oven to 175 degree celsius for 20-25 minutes, until golden brown.
• Glaze the buns when still warm

Spanish Chickpeas and Spinach with Roasted Garlic

Ingredients

• 15 cloves garlic (1 head)
• 1 tbsp coconut oil
• 1 small yellow onion, chopped
• 1 small red bell pepper, seeded and diced
• 1 tsp smoked sweet paprika
• 1/4 tsp Ancho chile powder
• 1.75 cups cooked chickpeas, cooking liquid reserved
• 1 bunch spinach, stemmed and coarsely chopped (300g prepped)
• 2 tbsp fresh lemon juice
• 2 tsp red wine vinegar
• 1/4 cup green onions, chopped

Directions

• 1. If you haven’t roasted your garlic yet, start now by chopping off the top, sprinkling with oil, salt and pepper. Wrap tightly in aluminum foil and roast at 400F for 45 minutes. Set aside to cool when finished.
• 2. Meanwhile, chop your onion and bell pepper. In a medium non-stick skillet, heat oil over medium heat. Add onion and red pepper and sprinkle with salt. Saute until tender and translucent, around 5-10 minutes. Stir in the smoked paprika and Ancho chile powder, stirring for 20 seconds until fragrant. Deglaze with a bit of reserved bean liquid (1/4 cup) and add the chickpeas. Stir and allow to cook for 5-10 minutes until most of the liquid has disappeared. Stir in the spinach, adding it in batches, allowing it to wilt. Once all the spinach has been added, turn off heat. Stir in the lemon juice, red wine vinegar,  green onions and roasted garlic. Season with salt and pepper, to taste.

Raw Vegan Smoked Salmon and Scallion Cashew Cheese Cucumber Rolls

Ingredients

• 1 English cucumber
• 1 recipe Vegan Smoked Salmon 
• 1 recipe Scallion Cashew Spread 

1. Cut cucumber in half cross-wise and then make long cuts lengthwise as thinly as possible. Place a tablespoon of the cashew spread on the bottom and top with a tablespoon of smoked salmon pate. Take the other end of the cucumber and fold under the end with the pate. Fasten with toothpick if necessary.


Vegan Smoked Salmon

• 1 cup carrot juice pulp 
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 2 tbsp dulse flakes
• 3-4 dashes liquid smoke
• 2 tbsp finely diced shallots
• 2-4 tbsp chopped dill
• 1 tsp chopped capers, rinsed if salted

1. Mix all ingredients together.

Scallion Cashew Spread

• 1/3 cup shelled sunflower seeds, soaked at least 1 hour
• 2/3 cup raw cashews, soaked at least 1 hour
• 3 tbsp fresh lemon juice, or to taste
• 2 tbsp garlic chives, chopped
• 2 tbsp green onions, green parts only, chopped
• 1 garlic clove, minced
• 1/2 tsp white miso
• 1.5 tbsp nutritional yeast
• 1/4 tsp salt
• 2-3 tbsp water, or to thin to desired consistency

1. Rinse soaked seeds and nuts until the water runs clear. Pulse nuts and seeds in a food processor fitted with its S-blade along with the lemon juice until smooth. Add remainder of ingredients and pulse to combine. Thin with additional water if desired.

Almost Raw Chocolate Banana Crepes with Almond-Coconut Cream and Cherries

Ingredients

• 1 recipe Chocolate Banana Crepes 
• 1-2 recipes Almond-Coconut Cream 
• 1-2 cups cherries, pitted and chopped
• 2 tbsp sliced almonds

1. Prior to serving, place almond-coconut cream on half of the crepe. Top with cherries. Fold crepe. Top with sliced almonds.

Serves 4-8.

Chocolate Banana Crepes

• 1 cup sliced banana (2 bananas)
• 2 tbsp water
• 3 tbsp cocoa powder
• 1 tbsp maple syrup
• 1/4 cup + 2 tbsp ground flax seeds

Directions

• 1. In a food processor fitted with its S-blade, puree the banana,and water until smooth. Add the cocoa powder and maple syrup and pulse to combine. Add the flax seeds and pulse briefly until combined. The batter will now become much more thick.
• 2. Spread the batter onto 2 Teflex sheets (15×15″). Make it into a large sheet of dough. It is important to make them as even as possible. Dehydrate at 105F for 5-6 hours until they can be easily peeled off. Flip onto a plastic mesh and continue to dehydrate for 30-60 minutes so that the other side is completely dry to the touch as well.
• 3. On a giant cutting board, place your pliable crepe. Take a bowl and a paring knife and cut out round crepes.
• 4. Crepes can be stored in the fridge for a week or the freezer for a few months.

Makes 8 crepes.

Almond-Coconut Cream

• 1 cup young coconut meat (from 2 young coconuts)
• 1 tbsp agave, or to taste
• 2 tbsp water
• 2 tsp lemon juice
• 1 tsp almond extract
• 1/4 tsp salt

1. Use a blender  to blend until a smooth cream is formed. Thin to your desired consistency.

Cheezy Scrambled Egg Breakfast Tacos with a Creamy Mustard Sauce (Vegan, Soy-Free)

Ingredients

• 2 tsp coconut oil, or oil of choice
• 3/4 cup chickpea/garbanzo bean flour
• 1/4 cup nutritional yeast
• 1 cup water
• 1/2 tsp salt
• 1/4 tsp onion powder
• 1-2 green onion(s), chopped
• 2 cups chopped spinach
• 4 small tortillas, we recommend fresh corn tortillas!

Creamy Mustard Sauce (not soy-free!)

• 6 tbsp mustard (Dijon is great)
• 6 tbsp nutritional yeast
• 1/4 cup silken tofu
• 1/4 cup unsweetened original non-dairy milk
• 1 tbsp agave or sweetener of choice

Directions

• 1. In a medium bowl, combine chickpea flour, nutritional yeast, water, salt and onion powder. Fold in the green onions. Set aside.
• 2. In a smaller bowl, mix together the mustard, nutritional yeast, tofu, non-dairy milk  and sweetener. Set aside.
• 3. In a large non-stick skillet over medium-high heat, add coconut oil and coat bottom of skillet evenly. Pour the chickpea mixture into skillet until the edges begin to set and center bubbles, around 3-5 minutes. Using a large spatula, gently break apart mixture to create bite-sized pieces and flip to cook the other side. Heat until the mixture is heated through, another 1-2 minutes.
• 4. Plate tortillas and top with spinach. Divide chickpea mixture evenly between the 4 tortillas. Drizzle with the mustard sauce. Dawn also recommends topping with coconut bacon, should you have any. :)
•  

Raw Beet Chips

Ingredietns

• 1-2 lb beets, peeled and thinly sliced
• 1/4 cup apple cider vinegar
• 1 tbsp olive oil
• 1/4 cup water
• salt and pepper, to taste

Directions

• 1. In a large bowl, mix together cider vinegar, oil and water.
• 2. Add the sliced beets and mix in the dressing. Allow to marinade at least 10 minutes, tossing occasionally.
• 3. In a single layer, place onto mesh dehydrator screens and dehydrate at 145F for 45 minutes. Reduce to 115F and continue dehydrating for about 24 hours or until chips are crunchy.

Pig trotters in tomato sauce

ingredients:

• 1 kg pig trotters or pork belly, cut into large chunks
• 15 shallots
• 5 cloves garlic
• 2 tbsp fermented and salted soy bean (taocho)
• 200 g red chili paste
• 1/2 cup cooking oil
• 3 tomatoes, cut into wedges
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 1/2 tbsp salt
• 1 cup hot water

directions:

• Blend shallots, garlic and taoco into thick paste in a blender.
• Heat cooking oil in a wok. Stir fry paste over high heat for 3-4 minutes, until the paste thickened.
• Add chili paste and stir-fry for another 2 minutes. Add tomato wedges and cook for another minute.
• Add chunks of meat into the wok.
• Season with dark soy sauce, sugar, and salt. Stir until combined.
• Cook over medium heat until boiling.
• Remove from wok and put into pot.
• Simmer over low heat for 45 minutes.
• Serve hot with steamed rice.