Employee Cookbook

Gingered Greens & Tofu

Tori Sharp | NC - Customer Experience Admin
Recipe courtesy of: Moosewood Restaurant - Cooks At Home

Ingredients:
2 blocks of tofu (about 1.5 pounds)
¼ c. peanut or vegetable oil
2 Tbsp. fresh ginger root, grated
6 c. coarsely shredded bok choy, kale, Chinese cabbage, or Swiss chard, packed
3 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro, chopped
Pinch of cayenne or splash of chili oil
Toasted cashews or peanuts - optional

Tofu Marinade:
½ c. soy sauce
½ c. dry sherry
¼ c. rice vinegar
3 Tbsp. brown sugar

Instructions:
1. In a small sauce pan, bring the marinade ingredients to a boil. Simmer for 1 minute and
remove from the heat.
2. Cut the blocks of tofu into 1-inch slices, then cut the 1-inch slices into 1-inch squares. Place
the squares in a single layer in a non-reactive heatproof pan. Pour the marinade over the tofu
squares, sprinkle on 2 tablespoons of the oil, and set aside for about 5 minutes (or longer).
3. Preheat the broiler. Prepare the remaining ingredients and have them at hand before
beginning to stir-fry.
4. Broil the tofu for 7-8 minutes, until lightly brown; then turn it over with a spatula and brown the
other side.
5. While the tofu broils, heat the remaining 2 tablespoons of oil in a wok or large skillet. Stir in the
ginger, add the greens, and stir constantly on high heat until the greens wilt.
6. When the greens are just tender, add the lime juice, cilantro, and cayenne or chili oil, and
remove from the heat.
7. When the tofu is browned, gently toss it with the marinade and cooked greens, and reheat if
necessary. Top with toasted nuts if you like, and serve immediately.

Serve with Coconut Basmati Rice.

48

Coconut Basmati Rice

Tori Sharp | NC - Customer Experience Admin
Recipe courtesy of: Moosewood Restaurant - Cooks At Home

Ingredients:
½ c. water
1 c. white basmati rice
½ c. coconut milk
½ tsp. turmeric
½ tsp. salt
1 piece cinnamon stick (1 - 1 ½ inches)
¼ c. currents or raisins
1 dried chili - optional
Instructions:
1. In a heavy saucepan with a tightly fitting lid, bring the water to a boil. While the water heats,
rinse the rice well.
2. When the water boils, stir in the rice and all of the remaining ingredients.
3. Return to a boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes.
4. Remove the cinnamon stick and the optional chili, stir to fluff the rice, and serve.

49

Vegan Enchiladas

Babs Erwin | Marketing Events
Recipe courtesy of: ohsheglows.com

Ingredients:
1 tbsp extra virgin olive oil
1 onion, chopped (~2 cups)
2 garlic cloves, minced
1 cup sweet potato, chopped (or zucchini)
1 bell pepper, chopped
2 handfuls spinach, chopped
1 can black beans (~2 cups), drained and rinsed
Enchilada sauce or Pasta sauce (about 2.5 cups) *Depending on what kind of sauce, adjust
seasonings to taste
1 tbsp nutritional yeast (optional)
1.5 tsp ground cumin
1-2 tbsp fresh lime juice, to taste
1/2 tsp kosher salt, or to taste
1/2 tsp garlic powder
1 tsp chili powder, or to taste
4 whole grain tortilla wraps (I used Food for Life Ezekiel)
Cilantro Avocado Cream Sauce, to pour on top (recipe below)
Green onion & chopped cilantro, to garnish

Instructions:
1. Preheat oven to 350F and a large enough baking dish. Pre-cook the chopped sweet potato by
simmering it in water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
2. In a large skillet or pot, add 1 tbsp oil and at medium-low heat. Add in the chopped onion and
cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low, cook
for a few minutes. Add the chopped pepper, sweet potato, black beans, and spinach. Cook 5-7
minutes on medium-low heat.
3. Add in your enchilada or pasta sauce. Stir well, add in seasonings: nutritional yeast, cumin, lime
juice, salt, garlic powder, chili powder. Stir well.
4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a
thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down
on the casserole dish. Repeat for remaining tortillas. Leave a bit of filling left to spread over the top.
Sprinkle with vegan cheese if preferred.
5. Bake tortillas at 350F for 18-20 minutes. Make Cilantro cream sauce (see below). When
enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped
cilantro and green onion. Serve immediately. Makes 4 enchiladas.

50

Cilantro Avocado Cream Sauce

Babs Erwin | Marketing Events
Recipe courtesy of: ohsheglows.com

Yield: ~1.25-1.5 cups
Ingredients:
1 & 1/4 c. avocado flesh
2 Tbsp. water, or more as needed to thin out
2-3 Tbsp. lime juice, to taste
1 tsp. apple cider vinegar (optional)
1 c. packed fresh cilantro
1 tsp. kosher salt, to taste
1/2 tsp. garlic powder
3/4 tsp. ground cumin
Black pepper, to taste
Red pepper flakes or cayenne pepper, to taste
Instructions:
1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of
the ingredients and process until smooth and well blended. Use immediately for best results.

51

Spicy Tofu Tostada

Jenny Wantt | CA - Sales Admin
Recipe courtesy of: Maria Olsen

Spicy Tofu:
1/8 c. vegetable oil
1/2 onion, diced
1 bay leaf
2 tsp. each cumin, oregano, basil
1 Tbsp. chili powder
1/2 tsp. cayenne pepper
1 lb tofu, crumbled or mashed
3 Tbsp. tamari
1/2 small can tomato paste

Instructions:
1. Heat oil and sauté onion with bay leaf until onion is cooked, about 5-8 minutes.
2. Add spices and cook another 2 minutes, stirring so that spices don't burn.
3. Mix in tofu, tamari and tomato paste, and cook about 5 minutes, stirring to avoid sticking or
burning.

Cabbage Salad:
1/2 head of cored purple cabbage, chopped
3 large carrots, peeled and chopped
1/2 bunch of fresh parsley, stems cut off and chopped
1 c. apple cider vinegar
1/2 c. vegetable oil
1 1/2 tsp. chili powder
1 tsp. salt
1-3 cloves garlic, minced
1 1/2 tsp. dry mustard

Instructions:
1. Whisk the oil, vinegar, chili powder, salt, garlic and dry mustard. Let flavors marry while
assembling dish.
2. Toss chopped cabbage, carrots and parsley in a bowl. Play with the amounts for colorful ratio.
Add dressing at the last minute, coating but not drowning salad.
3. Serve salad over brown rice and black beans, topped with spicy tofu & shredded cheese.
Great with blue corn tortilla chips.

52

Creamy Broccoli & Red Pepper

Macaroni

Mandi McKay | CA - Sustainability
Recipe courtesy of: The China Study All Star Collection Cookbook 

Ingredients:
1 c. cashews
1 Tbsp. fresh lemon juice
¾ c. water
1 Tbsp. nutritional yeast
1 clove garlic
¾ tsp. pink Himalayan or Celtic sea salt
2 c. gluten-free macaroni noodles
1-3 Tbsp. water or vegetable stock, divided
1 red pepper, ribs removed, seeded, and diced
1 c. broccoli florets
Pinch of smoked sea salt
Freshly ground pepper to taste

Instructions:
1. Soak cashews in a bowl of water for 4-6 hours. Rinse well.
2. Bring large pot of water to a boil. Add noodles and cook according to manufacturer's
instructions.
3. Blend together all sauce ingredients until smooth and set aside.
4. While noodles cook, place 1 tablespoon water or vegetable stock in a skillet heated to medium
and add diced pepper. Stir often for 7 minutes.
5. Add broccoli and remaining water or vegetable stock to skillet, stir, cover, and steam for 3-5
minutes. Remove from heat.
6. Rinse cooked noodles. Then in a large pot, mix together noodles, veggies, and sauce over
medium heat. Season with more salt to taste, if necessary, and freshly ground pepper. Enjoy
warm.

Note: You can skip the soaking step for cashews, but know that soaking helps digestion and
assimilation of nutrients and adds a creamy texture to the sauce.

53

Lola's Eggs & Chicks Marinara Skillet

Sharon Craig | NC - Human Resources
Recipe courtesy of: Cooking Light

Ingredients:
1 Tbsp. extra-virgin olive oil
3 Tbsp. thinly sliced shallots (about 1)
1 tsp. chopped fresh rosemary
dash of crushed red pepper
1 garlic clove, thinly sliced
1/2 c. lower-sodium marinara sauce
1 (14-ounce) can chickpeas, undrained
2 c. fresh baby spinach
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
4 large eggs
2 oz. pecorino Romano cheese, shredded (1/2 cup)

Instructions:
1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots, rosemary, red
pepper, and garlic; cook 2 minutes or until shallots are tender, stirring constantly.
2. Add marinara and chickpeas; bring to a simmer.
3. Stir in spinach, salt, and black pepper.
4. Break eggs evenly over marinara mixture. Simmer gently for 15 minutes (do not stir) or until
egg whites are almost set. Cover, and cook for 1 minute or until egg whites are set (yolks should
still be runny).
5. Sprinkle with cheese.

54

Mexican Lasagna

Mike Somich | NC - Agriculture

Ingredients:
16 oz. uncooked lasagna noodles
2 (16 oz.) cans of refried beans
1 can corn drained
3 c. salsa
3 c. Jalapeño Jack Cheese
1 c. vegetable broth
Instructions:
1. Preheat oven to 350F. Lightly oil 9x13 pan.
2. Spread 4 uncooked noodles with beans. Lay noodles side by side in pan. Bean side up.
Sprinkle some corn over beans. Spread 1 cup salsa over beans. Sprinkle 1 cup cheese on top of
salsa. Repeat the layers.
3. You will have a total of 3 layers. Pour vegetable broth at both ends of pan. Lightly oil aluminum
foil. Put over lasagna.
4. Bake for 45 minutes. Remove foil. Baste top of lasagna with sauce from both ends of pan.
Bake additional 20-30 minutes. Remove from oven and let rest for 15 minutes.

55

Broccoli Pizza

Sib Santos | CA - Marketing Events
Recipe courtesy of: Smitten Kitchen

Ingredients:
2 Tbsp. unsalted butter
1 Tbsp. flour
1/2 c. whole milk
1/4 tsp. kosher salt
1 large or 2 medium garlic cloves, minced
freshly ground black pepper
olive oil for pan and fingertips
1 pizza dough or premade dough (Trader Joe’s/Tin Roof (they sell it frozen - just ask!).
3/4 pound broccoli
zest and juice from 1/2 a lemon
2 oz. coarsely grated provolone
4 oz. mozzarella, torn into small clumps
1/2 c. finely grated pecorino romano
salt and red pepper flakes, to taste

Instructions:
1. Heat your oven to 500F with a rack in the center.
2. Make sauce: Melt butter in a small saucepan over medium heat and stir in flour, whisking until
smooth. Add milk a splash at a time, mixing until completely smooth before adding more. Add
garlic, salt, and lots of black pepper. Stir while mixture comes to a simmer and becomes thick
enough to coat a spoon, about 2 to 3 minutes. Set aside.
3. Prepare broccoli: Peel the stems so that they cook evenly, cut into large chunks. Pour 1-inch
puddle of salted water into large sauté pan, bring to a boil. Add broccoli and cover with lid, cook
for 2 minutes. Rinse under cold water to stop cooking, drain, pat dry on a towel, eliminating as
much extra liquid as possible. Chop (roughly 1/2- to 1-inch bits) toss with lemon zest, lemon
juice, and pecorino. Add salt and red pepper flakes to taste.
4. Assemble pizza: Brush 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet
pans (as I do) with olive oil. Divide dough, use oiled fingertips to fit dough across the bottom of
the pan. No matter how it looks, it will bake well, thin and crisp.
5. Stir white sauce, spread evenly over the pizzas, almostto the edge. Sprinkle provolone and
mozzarella. Scatter broccoli mixture on top.
6. Bake for 13 to 16 minutes, until brown at the edges. For better browning on top, run the
finished pizzas under the broiler for 1 minute. Cut in any shape and enjoy.
7.Try grilling instead of using the oven. Brush olive oil and sprinkle salt on both sides,
grill ~1 minute on each side to make flatbread. Add all pre-cooked toppings, place back on grill
and cover to melt everything together!

56

Chickpea Pizza

Kimberly Duren | CA - Distributor Orders & Inventory Team

Ingredients:
2/3 c. chickpea flour
1/3 tsp. salt
1 c. water
1/2 tsp. chopped rosemary
1 Tbsp. olive oil
2 Tbsp. chopped Tomato
1 Tbsp. chopped onion
3 Tbsp. grated parmesan cheese
1/4 tsp. pepper
Any other favorite pizza toppings

Instructions:
1. Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water,
whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the
remaining 3/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir
in the rosemary.
2. Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once,
pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook the pizza
over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3
minutes.
3. Sprinkle the tomato, onion, parmesan and pepper over the top, then place the skillet under the
broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work
surface, cut into wedges and serve hot.

57

Tofu Pot Pie

Ken Grossman | CA - Brewery Directors
Recipe adapted from: The Farm Vegetarian Cookbook

This has been a family favorite (Except for Sierra who is allergic to the yeast!)
Make two pastry crusts from any recipe you like.

Ingredients for Golden Gravy:
1/2 c. nutritional yeast flakes
1/4 c. flour
1/3 c. oil
1 1/2 c. water
3 Tbsp. tamari
3/4 tsp. salt
1/4 tsp. ground pepper

To make the gravy:
1. Toast the yeast and flour in a hot skillet until you can start to smell it.
2.Add the oil and stir while it bubbles and turns golden brown.
3.Add water, stirring constantly with a whisk, until it changes to gravy consistency.
4.Stir in soy sauce, salt and pepper. Remove from heat and set aside.

Ingredients for the filling:
1/4 c. nutritional yeast flakes
1/2 tsp. ground pepper
2 c. FIRM tofu cut into 1/2 inch cubes
2 Tbsp. oil
1 c. diced onions
1/2 c. diced celery
1 c. carrots sliced into 1/4 inch rounds
1/2 c. peas (frozen work fine)
1/2 c. corn (frozen works fine)
You can use any veggies you choose.The above is what we like.

To make the filling:
1.Mix yeast and pepper in bowl. Coat tofu pieces. Heat oil in skillet and saute tofu until lightly
browned. Set aside.
2. Heat skillet with 2 Tbsp. oil and cook onions until soft. Add veggies of your choosing. Cook until all
are heated through.
3. Combine with tofu and gravy.

To assemble: 58
1. Place unbaked pastry crust in pie pan.
2. Place filling into crust and cover with another pastry crust. Crimp edges and cut vents.
3. Bake at 375F for 30-40 minutes until crust is browned.

Desserts

59

Gluten-Free

Kale Coconut Chocolate Chip Cookies

Kate Renner | NC - Natural Resources

Ingredients:
1 firmly packed c. of torn kale leaves
1 c. coconut flour
1.5 c. almond flour
1 c. old-fashioned oats
4 tsp. baking powder
1/2 tsp. salt
2 c. brown sugar
2 Tbsp. molasses - optional
1 c. (2 sticks) unsalted butter, soft
4 eggs
2 Tbsp. vanilla extract
2 c. dark chocolate chips (or semi-sweet)
2-3 c. shredded coconut
1 c. walnut halves - optional

Instructions:
1. Preheat the oven to 350F. If not using silicon mats for baking, spray baking sheets with a little
flavorless olive oil or use parchment paper.
2. In a food processor pulse kale 10-20 times until finely chopped. Set aside.
3. In a bowl, combine dry ingredients: flour, oats, baking powder and salt. Set aside.
4. In a large bowl, beat butter and sugar with an electric mixer, on a low speed, until thoroughly
combined.
5. Continue running mixer on low, add molasses and eggs, one by one, until just incorporated.
Add vanilla extract, mix it in.
6. Combine butter-sugar-eggs mixture with your dry ingredients. Add kale, chocolate chips and
shredded coconut. Mix all together until just incorporated. Add more coconut if batter seems too
wet.
7. Using cookie dough spoon, drop the dough onto baking sheet (parchment paper/greased or
covered with a silicon mat), 2" apart.
8. Bake for 12-15 minutes or until cookies are firm around the edges but still slightly soft in a
middle.
9. Cool your cookies down on a rack and enjoy!

60

Saturday Cookies

Joe Whitney | CA - Brewery Directors

Prepare the palet with a fresh Pale Ale.Then begin:
Ingredients:
1 stick butter
2/3 cup white sugar
1/3 cup brown sugar
1 egg
1 cup oats
1 tsp baking powder
1 cup flour – mix
1 tsp vanilla – mix
1 cup pecans
1 cup large chocolate chips
Instructions:
1. Mix butter and sugars together in a bowl.
2. Mix egg, oats, and baking powder. (And don’t eat much… yet (screws up the final but it’s really
concentrated here)).
3. Mix in flour, vanilla, pecans, and chocolate. Eat as much as you can, bake what’s left. Go
skiing or take a nap. Repeat on Sunday.

61

Peanut Butter Chocolate Chip
Quinoa Cookies

Erika Covey | NC Taproom
Recipe courtesy of: 366 Days of Pinterest

Ingredients:
2 c. cooked quinoa, cooled
1/2 c. peanut butter (chunky or smooth)
3 Tbsp. pure maple syrup
1/4 tsp. sea salt
3/4 c. rolled oats
1/2 c. unsweetened, shredded coconut
1/2 c. chocolate chips
Instructions:
1. Preheat oven to 350F.
2. Combine all ingredients except coconut and chocolate in a large mixing bowl. Combine
ingredients well in electric mixer on medium or low.
3. Stir in coconut and chocolate chips.
4. Scoop and mold dough into round, tablespoon-sized cookies. Place cookies on parchment-
paper-lined baking sheets and bake for approximately 20 minutes, until bottoms are nicely
browned. Allow to cool completely before storing.

62

Campfire Banana Boats

Jeremy Chassner | NC - Brewery Admin

Ingredients:
1 banana
1 Tbsp. dark chocolate chip
1 Tbsp. shredded unsweetened coconut
1 Tbsp. chopped toasted hazelnuts
Dash of ground cinnamon, to taste
Small pinch of sea salt
Garnish options: raw caramel, whipped cream

Instructions:
1. Heat your grill or make over an open fire (using a grill rack over the firepit).
2. Use a sharp knife to cut the banana in half, keeping the peel, and gently opening from the slit.
3. Place the split banana on a large piece of foil, and top with dark chocolate chips, coconut,
hazelnuts, cinnamon and sea salt in the opening of the banana, where it's been cut.
4. Next wrap the foil around the banana making sure that all the contents are tightly wrapped
around and won't pour out of the foil over the flame.
5. Next place the foil wrapped banana on the open flame or grill and cook for 5-8 minutes or until
the banana is soft and chocolate is melted (check by opening the foil and poking with a fork).
Serve hot.

Chocolate Avocado Pudding

Jen Aguirre | CA - Marketing Graphics

Ingredients:
1 ripe avocado
½ c. cacao powder
½ c. coconut oil
½ c. real maple syrup
1 tsp. vanilla
dash of salt

Instructions:
1. Blend all ingredients together in a blender until creamy. Refrigerate to set for 30 minutes.
Garnish with mint or fresh berries!

63

Grilled Peaches with Burrata

Carrie Alden | CA - Brewery Directors

A favorite at the Alden household in the summertime!
Ingredients:
Fresh peaches
Balsamic vinegar
Burrata cheese
Instructions:
1. Peel and core fresh peaches and brush with balsamic vinegar
2. Grill until fully warmed and good grill marks show
3. Place one half on a plate with a small ball of burrata cheese
4. Drizzle more balsamic on top, garnish with fresh basil or mint (we sometimes use cinnamon,
too!)

64

Grapefruit Olive Oil Pound Cake

Tina Beveridge | CA - Quality
Recipe adapted from: The Smitten Kitchen Cookbook

For cake:
1 tablespoon butter
1 1/2 cups all-purpose flour, plus more for pan
1 3/4 tablespoons fresh grapefruit zest (from 1-2 large or 2-3 small grapefruits)
1/2 cup granulated sugar
1/2 cup raw or turbinado sugar (substitute more granulated sugar if unavailable)
1/2 cup olive oil
2 large eggs, at room temperature
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
2 tablespoons fresh squeezed grapefruit juice
1/3 cup plain yogurt
For syrup:
2 tablespoons granulated sugar
1/3 cup fresh squeezed grapefruit juice

Instructions:
1. Preheat oven to 350 degrees, setting rack in the bottom third of the oven. Coat 9-by-5 inch
loaf pan (or muffin pan!) with butter and sprinkle with flour, set aside.
2. In large bowl, rub grapefruit zest into sugar to release essence. Whisk in oil until smooth. Add
eggs one at a time, whisk until smooth, scrape down sides of bowl.
3. In small bowl, combine the flour, baking powder, baking soda, and salt. In a liquid measuring
cup, combine yogurt and 2 tablespoons of grapefruit juice. Add some of the flour mixture to the
sugar/zest mixture, then some of the yogurt mixture; alternating until all combined.
4. Spread the batter into your pan (muffin pan filling cups 2/3 of the way) with a spatula and tap
the pan on the counter a few times to release air bubbles. Bake for 45 minutes to 1 hour (or 20-
25 minutes for muffins), until a toothpick inserted into the center comes out clean.
5. When done, remove from oven and let cool in pan for ~10 minutes before transferring to
cooling rack. Put a plate beneath to catch syrup drippings.
6. Combine 2 tbsp of sugar and 1/3 cup grapefruit juice in a small saucepan. Cook over low heat
until the sugar dissolves. Poke holes in cake with a toothpick and pour grapefruit syrup over the
cake. Let cake cool while it absorbs the syrup.

Note:
Syrup can be used as a frosting if applied when cake is completely cooled.

65

Dark Chocolate Pumpkin

Almond Butter Cups

Hillary Parker | CA - Wellness

Ingredients:
approx. 2 cups dark chocolate chips (I use Ghirardelli 60%*)
6 Tbsp. creamy almond butter
4 Tbsp. canned pumpkin puree
1 tsp. pumpkin pie spice
Instructions:
1. Melt chocolate chips in a double boiler on the stove, or in the microwave.
2. Line 1 muffin pan with parchment liners.
3. Spoon melted chocolate into lined muffin tins, approx. 2-3 teaspoons each.
4. Place pan in the freezer for approximately 10 minutes to allow chocolate to harden.
5. Meanwhile, in a small bowl, combine the almond butter, pumpkin and pie spice. Mix
thoroughly.
6. Spoon approximately 1 heaping teaspoon of the nut butter mixture into each muffin tin.
7. Spoon melted chocolate over the nut butter to cover.
Optional: top with a whole almond, hemp seeds, pumpkin seeds, or sea salt.
8. Place in the freezer for approximately 20 minutes.

66

Index

Lemon Raspberry Muffins...............................................................................2
Breakfast Egg Muffins.......................................................................................3
Muesli Swiss Oatmeal........................................................................................4
Paleo Banana Bread............................................................................................5
Hummus.................................................................................................................7
Salsa de Casa Murua...........................................................................................8
Asparagus Arugula Pesto..................................................................................9
Steamed Collards...............................................................................................10
Zucchini Cakes...................................................................................................10
Bean Salad............................................................................................................11
Lemony Lentils...................................................................................................12
Sierra's Simple Rice Salad................................................................................13
Israeli Couscous..................................................................................................14
Sweet Potato Biscuits........................................................................................15
Whole Wheat Bread.........................................................................................16
Broccolini & Charred Lemon Flatbread......................................................17
Farmer's Market Veggie Stacker's................................................................18
Garlic Brussels Sprouts.....................................................................................19
Chilled Peach
Soup............................................................................................20
Chilled Strawberry Soup.................................................................................20
"Kalad"...................................................................................................................22
Cucumber, Tomato, & Avocado Salad.........................................................23
Goat Cheese Salad.............................................................................................24
Mama's Massaged Kale Salad........................................................................25
Chopped Salad....................................................................................................26
Beet & Goat Cheese Arugula Salad..............................................................26
Quinoa & Kale Salad.........................................................................................27

67

Index

Kale & Miso Salmon Salad..............................................................................28
Creamy Cucumber Salad................................................................................29
Sheet Pan Shrimp Fajitas................................................................................31
Shrimp Tacos......................................................................................................32
Shrimp Tacos With Apple Salsa...................................................................33
Snapper With Cilantro Lime Rice................................................................34
Ceviche.................................................................................................................35
Grilled Avocado Tuna......................................................................................36
Chicken Curry Over Cauliflower Rice.......................................................37
Chicken Divine..................................................................................................38
Sesame Brown Rice Salad With Chicken..................................................39
Spaghetti Squash Mix-Up..............................................................................40
Buffalo Chicken Stuffed Sweet Potatoes.............................................41-42
Chicken Nuggets...............................................................................................43
Butternut Beef Chili.........................................................................................44
Unstuffed Cabbage Rolls................................................................................45
Pizza Spaghetti Pie...........................................................................................46
Cali'Italian Lasagna..........................................................................................47
Gingered Greens & Tofu.................................................................................48
Coconut Basmati Rice......................................................................................49
Vegan Enchiladas With Cilantro Avocado Cream Sauce...............50-51
Spicy Tofu Tostada...........................................................................................52
Creamy Broccoli & Red Pepper Macaroni.................................................53

68

Index

Lola's Eggs & Chicks Marinara Skillet...........................................................54
Mexican Lasagna..................................................................................................55
Broccoli Pizza........................................................................................................56
Chickpea Pizza......................................................................................................57
Tofu Pot Pie............................................................................................................58
Gluten Free Kale-Coconut Chocolate Chip Cookies..................................60
Saturday Cookies..................................................................................................61
Peanut Butter Chocolate Chip Quinoa Cookies..........................................62
Campfire Banana Boats.....................................................................................63
Chocolate Avocado Pudding.............................................................................63
Grilled Peaches With Burrata..........................................................................64
Grapefruit Olive Oil Pound Cake....................................................................65
Dark Chocolate Pumpkin Almond Butter Cups.........................................66

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Photo Credit

adventuresincooking.com
annabellebreakey.com
annabellebreakey.com
taste.com.au

notenoughcinnamon.com
bojongourmet.com
iamafoodblog.com
dish.allrecipes.com
jerryjamesstone.com
foodienaija.com.ng
nytimes.com
foodnetwork.com
eatgood4life.com
therusticfoodie.com

wholesomelicious.com
stuckinthekitchen.com
thelittleplantation.co.uk

eatgood4life.com
parisbrothersspecialtyfoods.com

katienewburn.com
fitforfun.de

kiwiandbean.com
poshjournal.com
number-2-pencil.com
gimmedelicious.com
dollyandoatmeal.com
cookshideout.com
graceannevergara.com
hiveminer.com
justbarechicken.com
againstallgrain.com
foodnessgracious.com
turmericnspice.com
www.ilvaberetta.com
saltedandstyled.com
therangersdaughter.com
whitenoten.tumblr.com
rikkisnyder.com
flickr.com/photos/40995944@N00
nadinegreeff.com/
lindalomelino.se
harmonyanddesign.com

www.dssc.co
adventuresincooking.com

theliveinkitchen.com

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