Spunky Skillet

Makes: about 4 cups     I     Prep Time: 10 min     I     Cook Time: 10 min

INGREDIENTS

8 Fuji Apples

¼ cup water

1 tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

¼ tsp nutmeg

¼ tsp allspice

½ tsp course salt

¼ cup pumpkin puree

1 tbsp agave

DIRECTIONS

1. Peel and core all apples then slice them into 1” cubes.

2. Place the apples and water in a saucepan over medium heat, bring to a simmer and cook 5 minutes stirring occasionally.

3. Add the course salt and all spices, stir to combine, cover and cook an additional 5 minutes or until apples are tender. If the water completely evaporates add another 2 tbsp to prevent burning.

4. Place the cooked apples and remaining liquid into a blender. Add the pumpkin puree and agave and blend until smooth.

5. Chill the applesauce at least 1 hour before serving. Store leftovers in a sealed container in the refrigerator.  

1 serving equals 1/2 cup

Makes: 12 balls     I     Prep Time: 30 min     I     Total Time: 1.5 hours

INGREDIENTS

¾ cup almond meal

½ cup oat flour

½ cup old fashioned rolled oats

4 tsp chia seeds

2 tbsp + 2 tsp almond butter

¼ cup goji berries, chopped

¼ cup coconut oil

¼ cup honey (sub agave for vegan)

½ cup freeze dried mango

DIRECTIONS

1. Place the freeze dried mango in a food processor or blender and chop until it turns into a fine powder. Set aside.

2. Mix the almond meal, oat flour, rolled oats, chia seeds, and goji berries in a medium bowl until well combine.

3. Add the almond butter, coconut oil, and honey to the flour mixture. Mix with a spoon the bes you can and then dig in with your hands to combine all ingredients.

4. Shape 1-2 tablespoons of the mixture into a small ball and set aside. You should have about 12 balls. Once all balls are shaped roll each one in the freeze dried mango powder until entirely coated. Place in the fridge for 1 hour before serving.

Nutrition info based on 1 ball

Makes: 1 serving     I     Prep Time: 5 min     I     Cook Time: 15 min

INGREDIENTS

2 Tbsp old fashioned rolled oats

2 Tbsp steel cut oats

1/2 cup lite coconut milk

1 cup mango chunks

1 Tbsp unsweetened shredded coconut

stevia to taste

DIRECTIONS

1. Place steel cut oats in a small sauce pan with coconut milk and bring to a boil. Once boiling turn head down and simmer for 10 minutes.

2. Add in the rolled oats and cook another 5 minutes or until almost all the liquid is absorbed. Add in stevia to your desired sweetness. 

3. Before turning off heat taste a small spoonful to ensure steel oats are fully cooked as they take longer to cook than rolled oats. If they need to cook longer and all the liquid has been absorbed simply add a little water and continue cooking.

4. Place cooked oats in a small bowl and top with mango and shredded coconut. Enjoy!

Makes: 6 servings     I     Prep Time: 15 min     I     Cook Time: 25 min

INGREDIENTS

Toast

1 1/2 cup almond milk

1 tbsp ground chia seeds

1 tbsp flaxseed meal

2 tsp vanilla extract

1 tbsp ground cinnamon

1 tbsp agave

coconut oil

12 slices of whole grain or sprouted bread

Whipped Cream

2 cans coconut milk

10 drops of stevia or 1 tbsp agave

DIRECTIONS

Toast

1. Mix together almond milk, chia seeds, flaxseed meal, vanilla, cinnamon, and agave in a large bowl. Let the mixture rest for at least 10 minutes or until it thickens a bit.

2. Heat a large skillet over medium-high heat. Once hot, add just enough oil to coat the pan.

3. Completely coat the bread slices in the milk mixture and place them on the skillet. Cook for 3-4 minutes or until golden brown. Flip the toast and cook an additional 3-4 minutes. You may have to cook several batches depending on the size of your pan.

Whipped Cream

1. Place the cans of coconut milk in the fridge overnight. This will help separate the coconut cream from the milk.

2. Open the cans and scoop out the thick coconut cream into a medium bowl along with 1 tbsp of the liquid. Save the remaining liquid, it will be great for smoothies!

3. Add stevia or agave to the bowl and use a mixer to whip the cream. Continue mixing until light and fluffy. Adjust sweetness to taste.

To serve, place 2 pieces of toast on a plate. Top with your favorite fruit (I used figs, blueberries, and bananas) and a dollop of whipped cream. You may have some whipped cream left over, feel free to use it in your coffee. Now devourer!

:)

Nutrition is based on using stevia in whipped cream. Fruit is not counted in nutrition information.

Makes: 2 pizzas (4 servings) I     Prep Time: 100 min     I     Cook Time: 20 min

INGREDIENTS

Dough:

3/4 cup water, heated to 110 to 115 degrees

2 1/4 tsps active dry yeast

1 tsp pure cane sugar

2 cups whole grain flour

1 cup Shelled Hemp Seeds

1 tsp salt

1 tbsp extra virgin olive oil

Toppings:

1/3 cup tomato paste

3 tbsp water

2 tsp pizza seasoning

1 green bell pepper, sliced

1/2 red onion, sliced

1 1/3 cup soy cheese

1 medium tomato, sliced

40 pieces of vegan pepperoni

DIRECTIONS

1. Heat water to between 110 and 115 degrees. Sprinkle active dry yeast over the water. Then sprinkle the sugar over the yeast. Let it sit until the water becomes frothy.

2. In a food processor add the flour, hemp seeds, and salt. Pulse until the hemp seeds are broken down into a grain and combine with the flour.

3. Add the oil and the yeast water combination to the food processor and run until a dough ball forms.

4. Spray a large bowl with cooking spray. Put the dough ball in and cover with a damp towel. Allow it sit at room temperature until it doubles in size, about an hour and a half.

5. Preheat the oven to 420. Separate the dough in half to create two dough balls. Flatten out the balls on pizza screens to make two pizza crusts. If you do not have a pizza screen you can place parchment paper on a baking sheet.

6. Mix the tomato paste, water, and pizza seasoning until smooth and spreadable. Top pizza with the sause, cheese, and all other toppings. Feel free to add anything you like: mushrooms, pineapple, olives, the possiblities are endless.

7. Place the pizzas in the oven for about 15-20 minutes, until crust is golden brown and the cheese has melted. Let cool and enjoy!

CRUST:

6 dates

2 cup Macadamia nuts

1 tsp vanilla

¼ tsp salt

1. Using a food processor, mix all ingredients until well combined.

2. Evenly press the dough into the bottom of a 7 inch spring-form and place in the freezer while preparing the filling.

FILLING:

½ cup Macadamia nuts

2 cups coconut cream

2/3 cup cashews (soaked in water for 30 min – 1 hour)

1/3 cup agave

3 tbsp lime juice

1. Using a food processor, mix all ingredients until well combined.

2. Set aside 1/2 cup of the filling and pour the rest into the spring form pan on top of the crust. Gently tap the pan to remove any air bubbles.

RASPBERRY SWIRL:

1/3 cup of the filling

¼ cup almond milk

1 cup raspberries

1 tbsp lemon juice

1 tbsp agave

2 dates

1. In a blender, mix all ingredients until smooth.

2. Pour the raspberry mixture in the middle, moving in circles outwards to evenly distribute on the top of the cheesecake.

3. Now it’s time the swirl! Using a chopstick, toothpick, or another similar shaped object insert it slightly below the surface of the raspberry mixture near the outer edge of the cake. Gently move over the surface of the cake swirling the fillings into each other. Make sure you don’t go swirl crazy as it will blend everything together.

4. Place the finished cheesecake in the freezer for about 2 hours, or until the middle of the cheesecake is firm to the touch. 

Makes: 2 servings     I     Prep Time: 1:05 hours     I     Cook Time: 30 min

INGREDIENTS

Fried Tofu:

1 block firm tofu

1 tsp sea salt

4 tsp coconut oil

handful of Thai basil leaves

Dipping Sauce:

1 tbsp siracha

1 tsp tamari

2 tbsp sweet chili sauce

DIRECTIONS

1. Lay a dish towel on a cookie sheet or tray with some paper towels on top. Place the block of tofu on the paper towels. Add more paper towels to cover the tofu. Set some heavy objects on top. I usually put a plate on top and load it up with some canned goods. Let the tofu sit for 30 minutes -1 hour.

2. Meanwile mix the ingredients for the dipping sauce in a small bowl and place in the frige until time to serve.

3. Remove the weight and towels from the tofu and cut the block into four squares. Cut each square into 2 triagles and then cut those triangles in half. You sould have 16 triangles.

4. Lay a paper towel on a baking pan and place each tofu triangle onto the paper towel. Cover with another paper towel and press down firmly. You want to extract as much water as possible to get a nice crispy outside.

5. Heat coconut oil in a large pan. Meanwhile, salt the tofu. Once the oil is hot glently place each triangle into the pan. Make sure the pieces do not touch or they will stick together. Cook for 5 - 10 minutes or until golden.

6. Filp the tofu over and cook for another 5 -10 minutes or until golden. Now for the edges. All three edges need to cook for about 2 minutes. 

7. Remove the tofu from the pan and place on a paper towel to drain any excess oil. Place the basil in the pan and cook just until crispy, about 2 minutes. To serve place 8 triangles on a plate and top with crispy basil. Enjoy!

*Nutrition information includes dipping sauce.

Makes: 12 bars    I     Prep Time: 30 min     I     Total Time: 1.5 hours

INGREDIENTS

1/2 cup oat flour

1/4 cup rolled oats

1/2 cup chopped almonds

1/2 cup Natierra Freeze Dried Bananas

1/2 cup Natierra Freeze Dried Raspberries

1/4 cup Natierra Freeze Dried Blueberries

1/4 cup raisins, chopped

1/3 almond butter

1/4 cup honey

2 tbsp ground flax seed

1/4 cup water

DIRECTIONS

1. Combine the ground flax seed and water in a small bowl. Set aside, it will form a paste.

2. Throw the freeze dried bananas and raspberries into a food processor and pulse until they are broken down into small bits. Alternatively, you can crush the fruit with your hands.

3. Mix oat flour, rolled oats, chopped almonds, all freeze dried fruit, raisins, almond butter, and honey in a small bowl. Add the flax seed paste a spoonful at a time until everything begins to stick together.

4. Line an 8 x 8 baking pan with parchment paper. Pour the fruit and oat mixture into the pan and press down until it covers the pan evenly. Place it in the freezer for at least 1 hour.

5. Remove the pan from the freezer and cut the block into 12 rectangles.

Makes: 2 servings    I     Prep Time: 1.5 hours     I     Cook Time: 15 min

INGREDIENTS

1 Block of extra firm tofu

2 tbsp coconut oil

1 tsp Natierra Pink Salt

1 tsp smoked paprika

1 tps cayenne

1 tsp garlic powder

DIRECTIONS

1. Lay a dish towel on a cookie sheet or tray with some paper towels on top. Place the block of tofu on the paper towels. Add more paper towels to cover the tofu. Set some heavy objects on top. I usually put a plate on top and load it up with some canned goods. Let the tofu sit for at least 30 minutes.

2. Remove the weight and towels from the tofu and cut the block into fry-size pieces. You need to remove as much water as possible from the tofu or you will end up with soggy fries. Once again line a baking sheet with a dish towel and paper towels. Evenly spread out the tofu pieces and gently press down on them with more paper towels.

3. Heat the oil in a large pan. Meanwhile, sprinkle Natierra Pink Salt, paprika, cayenne, and garlic powder on the tofu.

4. Once the oil is hot, carefully place half of the fries into the pan. Make sure the tofu pieces do not touch or they will stick together. Cook the fries for about 5-7 minutes or until they are golden brown and crispy.

5. Removed the cooked fries and places them on a plate lined with paper towels to remove any excess oil. Add the rest of the uncooked tofu to the pan and cook another 5-7 minutes or until the fries are golden brown and crispy. 

6. Enjoy with your favorite condiments!

Makes: 2 cups    I     Prep Time: 5 min     I     Total Time: 8 hours

INGREDIENTS

1 cup Natierra's Shelled Hemp Seeds

1 cup Natierra's Natural Goji Berries

2 cups water

1 1/2 Tsp vanilla extract

DIRECTIONS

1. Blend all ingredients until hemp seeds and goji berries are broken down into tiny pieces.

2. Line a colander with cheese cloth and place it over a large bowl.

3. Pour the milk mixture into the colander and let it strain in the fridge overnight.

4. Wake up in the morning and enjoy!

Makes: 24 pieces    I     Prep Time: 30 min     I     Total Time: 1.5 hours

INGREDIENTS

1/3 cup  Hemp Seeds

2/3 cup almond butter

1/4 cup powder sugar

2 Tbsp whole grain flour

1 1/2 Tsp vanilla extract

1 cup dark chocolate chips

1 cup Goji Berries

DIRECTIONS

1. Line a baking sheet with parchment paper. In a medium bowl, mix together the almond butter, powdered sugar, flour, and vanilla until a thick dough is formed. Fold in the hemp seeds.

2. Shape the dough into walnut-size balls and place them on the baking sheet. You should get 24 balls. Place them in the freezer for 1 hour.

3. Meanwhile, place the goji berries into a blender or food processor and plus until you get a fine grain. Make sure not to over process or you will end up with a paste. Remove the goji berry grains, place into a small bowl, and set aside.

4. Right before you remove the balls from the freezer you need to melt that chocolate. Place the chocolate chips in a microwave safe bowl and slowly heat them in 25 second increments, stirring each time, until the chocolate is smooth.

5. Gently lower a ball into the chocolate using a fork, roll the ball around to cover all sides, leaving a small spot of almond butter at the top. Let the chocolate dry for about 1 minute then roll the ball into the goji berry grains. Place the ball back on the baking sheet and repeat with all others. Freeze them on the baking sheet for 3 hours before serving. They will keep in the fridge for 2 weeks.

*Nutrition per buckeye

Makes: 1 serving     I     Prep Time: 5 min     I     Cook Time: 15 min

INGREDIENTS

2 Tbsp old fashioned rolled oats

2 Tbsp steel cut oats

1/2 cup coconut milk

1 cup strawberries, sliced

1 Tbsp unsweetened shredded coconut

1 Tbsp chopped nuts (almonds, cashews, walnuts, etc) 

stevia to taste

DIRECTIONS

1. Place steel cut oats in a small sauce pan with coconut milk and bring to a boil. Once boiling turn head down and simmer for 10 minutes.

2. Add in the rolled oats and cook another 5 minutes or until almost all the liquid is absorbed. Add in stevia to your desired sweetness.

3. Before turning off heat taste a small spoonful to ensure steel oats are fully cooked as they take longer to cook than rolled oats. If they need to cook longer and all the liquid has been absorbed simply add a little water and continue cooking.

4. Place cooked oats in a small bowl and top with sliced strawberries, chopped nuts, and shredded coconut. Enjoy!

Makes: 1 serving     I     Prep Time: 5 min     I     Cook Time: 10 min

INGREDIENTS

1/4 cup uncooked old fashioned rolled oats

1/2 cup water or non dairy milk (add more for creamer oatmeal)

1 tsp coconut oil

1 cup of your favorite mushrooms (I used portabello)

1/4 tsp garlic powder

1/8 tsp salt

1/4 tsp pepper

1/4 tsp ground sage

fresh herbs to garnish (chives, basil, dill, sage, or even some green onions will work)

DIRECTIONS

1. Place oats in a small sauce pan with water or milk and bring to a boil. Once boiling turn heat down and simmer until almost all the liquid is absorbed.

2. While your oats cook, cut mushrooms to a manageable size. For shiitake and cremini mushrooms that means bite size, but for portabello I recommend large slices so you can grill them. 

3. Heat oil in a small pan over med-high. 

   • If using portabello: place in skillet in a single layer. Sprinkle with salt, pepper, and ground sage. Grill for about 2-3 min. Make sure not to move the slices around so they get a nice sear. Filp sliced over and cook for another 2 min. 

   • If using shiitake or cremini: toss bite size pieces into the pan with 1/8 tsp salt, 1/4 tsp pepper, and 1/4 tsp ground sage and cook for about 4-5 min until tender and light brown. 

4. Once oats are fully cooked transfer them to a bowl and place the mushrooms on top. Garnish with fresh herbs and ENJOY!

*Nutrition calculated based on using water.

Makes: 6 serving     I     Prep Time: 5 min     I     Cook Time: 4 min

INGREDIENTS

6 peaches (I didn't have peaches so I used necturines)

1⁄2 tsp oil

2 serrano peppers, minced

2/3 cup chopped red onion

1 medium tomato, chopped

1⁄4 cup lime juice

1⁄4 teaspoon salt

Handful of cilantro (about 1/2 cup)

DIRECTIONS

1. Cut peaches into wedges no thicker than an inch. You should get around 12 wedges out of each peach. Throw the cut-up peaches in a large bowl with the oil and mix together.

2. Bring skillet to a medium-high heat. Place the peaches on there for 1min or so on each side. You don’t need to cook them; you just want some char marks on there. Grilling the peaches also caramelizes their natural sugars, making them sweeter.

3. When the all peaches are grilled, let them cool for a couple minutes while you chop everything else. When the peaches have cooled enough to handle, chop them up into salsa-appropriate-size pieces and mix everything together. Let this all chill together for at least 30 minutes and then serve.

*via Thug Kitchen

Makes: 1 serving     I     Prep Time: 5 min     I     Cook Time: 10 min

INGREDIENTS

1/2 tsp coconut oil

3.5 oz firm or extra tofu (about 1/4 block)

1/2 cup chopped mushrooms

1/4 cup chopped zucchini

1/4 cup chopped asparagus

2 tbsp chopped onion

1/4 tsp turmeric

1/4 tsp garlic powder

salt and pepper

1 tbsp nutritional yeast*

1 tbsp hemp seeds**

DIRECTIONS

1. Chop up all veggies and set aside. While you heat oil in a small pan.

2. Once oil is hot add all chopped veggies to the pan.

3. Let veggies cook until onions are translucent and zucchini/asparagus tender. About 6 min.

4. Crumble tofu into pan, add turmeric, garlic powder, nutritional yeast, and salt and pepper to taste. Mix until well combined and cook for another 3 min.

5. Pour all that deliciousness onto a plate and top with hemp seeds. Enjoy!

*Nutritional yeast is a vegan's best friend for a quick cheesy fix. It looks like yellow flakes and has a kinda odd smell. It doesn't taste quite like cheese but it's a great substitution. If you can't find it or aren't ready to try it, no biggie just leave it out. Nutritional yeast can be found at health food stores or upscale grocers. I got mine at sprouts.

**Hemp seeds are another a great source of protein and gives dishes a slightly nutty flavor. Small bags can go for as much as $11 so don't stress if you can't find any, leaving it out won't hurt the dish. However, I was able to find a bag at Trader Joe's for just $5.99!

INGREDIENTS

Veggies and herb scraps. Here are some good ones to use:

celery

carrots

bell pepper

onion

garlic

corn cobs

zucchini

green onion

scallions

leeks

fennel

mushroom 

aspargus

squash

potato skins

peppers

beet greens

tomato

cilantro

basil

dill

Veggies to ADVOID using:

kale

brussels sprouts

broccoli

cauliflower

anything spoiled

anything bitter

DIRECTIONS

1. You know those ends of carrots and onions you throw away? Wll stop! As you prep other dishes throw your scraps into a large zip lock bag.

2. Put the bag in the freezer until its full. When your bag is full you're ready to start your broth. 

3. Pour all the contents of the bag into a large soup pot and fill with water. Veggies should be completely covered with water. 

4. Add a pinch of salt, cover, and bring to a boil.

5. Once boiling, turn off heat and let sit. I usually let mine sit for about an hour so all the falvors can really mix.

6. Pour broth into a container (jar, tupperwear, whatever works) and store in fridge. If you have more than you know what to do with stick some in the freezer.