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Get your greens + protein on with this dreamy, creamy bowl decked out with salty roasted chickpeas.
Adapted from Donna Hay’s Chickpea + Broccoli Soup, we converted Hay’s recipe to plant-based and devoured the planty powerhouse.
When I started out in food photography, the plating of food was becoming a new art. Donna Hay's artful style was one of my original muses. As I learned to develop my own voice and style, I would get lost in the beautiful imagery of her cookbooks. Eventually, as I embarked on the plant-based journey, I started to flip back through her books and actually made many of her recipes, adapting when necessary to veganize. Hay's recipes are just as lovely on the palate as the plate.
BROCCOLI CHICKPEA SOUP
Servings: 4 People
Greens and proteins in one delicious take. That's a wrap! Adapted from Donna Hay, ©2015.
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Ingredients
SOUP
- 14 Oz Chickpeas, Drained, rinsed + dried
- 3 Tsp Nutritional Yeast
- 1 Tbsp EVO, Plus another 1 tsp
- 1 Yellow Onion, Thinly sliced
- 3 Cloves Garlic, Peeled, whole
- 2 Cups Vegetable Stock
- 2 Lbs Broccoli, Trimmed + sliced
- Salt + Pepper
GARNISH (*OPTIONAL)
- Mint Leaves
- Roasted Chickpeas
- Black Pepper
Instructions
ROASTED CHICKPEA GARNISH
- Preheat oven to 425℉.
- On a parchment lined baking sheet, toss together half of the chickpeas with nutritional yeast, 1 tsp salt, and 1 tsp EVO. Bake until golden brown, 20 minutes or until crisp.
SOUP
- Heat 1 tbsp EVO in large saucepan over medium high heat. Stir in onion, cooking 6-8 minutes, or until soft + translucent.
- Add whole garlic cloves, sauteing 1 minute.
- Add vegetable stock, bring to boil. Reduce heat to medium.
- Add broccoli, remaining chickpeas, 1 tsp salt + 1 tsp pepper, cooking until broccoli softens, about 5 minutes.
- Remove whole garlic cloves. On a cutting board, press them into a paste using a spatula. Stir garlic paste back into soup.
- Remove pan from heat and purée with hand-held blender (or pour into regular blender) until smooth. If soup is too thick, add a touch more stock and blend.
- Serve + garnish with roasted chickpeas, mint leaves and black pepper.
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BROCCOLI CHICKPEA SOUP
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Replace taco night with the ultimate comfort food. Once we tackled the tortilla soup from chef chloe coscarelli’s cookbook, chloe flavor, we were addicted to this fire-y fiesta in a bowl!
our adaptation uses ground chipotle instead of cayenne. We also we tried out a different technique with incorporating the garlic + jalapeno. Both are spicy, creamy and absolutely delicious.
chloe flavor is an excellent resource full of irresistable no-fuss recipes that you will make on repeat.
SPICY TORTILLA SOUP
Servings: 4
Adapted from Chloe Coscarelli's "Chloe Flavor", savor this creamy, tasty tortilla soup with a kick!
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Ingredients
Tortilla Soup
- 2 Tbsp Avocado Oil
- 1 Medium Sweet Onion, Diced
- 3 Soft Corn Tortillas, Cut into strips
- 1 Jalapeno, Seeded, diced
- 3 Garlic Cloves, Peeled, whole
- ¼ Cup Tomato Paste
- 1 Tbsp Spicy Taco Seasoning
- 1 cup Sweet Yellow Corn, Canned, drained
- 3 Cups Vegetable Broth, I use brand Imagine
- 14.5 Oz Fire Roasted Diced Tomatoes
- ¼ Tsp Ground Chipotle
Toppings (*Optional)
- Avocado
- Almond Sour Cream
- Cilantro
- Crispy Tortilla Strips
- Corn
Instructions
- Heat large pot over medium-high. Add oil, heating until it shimmers.
- Add onion and jalapeño. Sauté until soft, 6 - 8 min.
- Add tortilla strips and pinch of salt, cook 1 min.
- Stir in garlic, tomato paste + taco seasoning. Cook 2 - 3 min.
- Add fire roasted tomatoes with juices, broth, + corn. Bring to boil. Cook 5 min.
- Remove garlic cloves, smash into a paste on cutting board with spatula. Stir paste back into soup.
- Add soup in batches to blender. Purée until smooth.
- Add soup back to pot, stirring in ground chipotle. Add salt + pepper to taste.
- Top with avocado, cilantro, corn, crispy tortilla chips, and almond sour cream.
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SPICY TORTILLA SOUP
If you are looking for comfort, flavor and protein, then check out this garlic cauliflower soup, packed with tofu and veggies. Cauliflower and tofu are pretty neutral in flavor, so they really just take on the flavors of what they are infused with.
we are continuing to work our way through donna hay’s cookbook, life in balance, and adapting our favorite recipes into a vegan version.
hay adds a homemade salsa verde into her soup, which is outstanding. We also wanted to try something a little different so we added carmelized onions. Either way, you’ll find a comforting bowl of protein, veggies and flavor.
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CAULIFLOWER TOFU SOUP W/CARMELIZED ONIONS
Servings: 4 Servings
Silky smooth, protein packed soup with sweet carmelized onions.
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Ingredients
SOUP
- 4 Cups Vegetable Stock
- 1.5 Tbsp EVO
- 1 Leek, White part only, sliced
- 1 Yellow Onion, Chopped
- 3 Cloves Garlic, Peeled, whole
- 1 Head Cauliflower, Chopped
- 16 Oz Silken Tofu
- Salt + Pepper
CARMELIZED ONIONS
- 1 Sweet Onion, Sliced
- 1 Tbsp Evo
- 1 Tbsp Unsalted Plant-butter
- Salt
- 1/4 Cup Water
Instructions
CARMELIZED ONIONS
- Heat plant-butter + oil in a large pan with high sides over medium.
- Once butter melts, add enough onions for one layer. Lightly salt + toss in oil. Cook until softened, 1-2 min.
- Add another layer of onions on top, with pinch of salt, cooking until soft, 1-2 min. Repeat step until all onions are incorporated.
- Continue cooking until they are a nice golden brown, about 30 min. If pan starts to burn/crisp, add a touch of water to deglaze. Meanwhile, start soup.
SOUP
- Heat oil in large sauce pan over med-high. Add leek, onion + garlic. Cook, stirring for 7 minutes or until softened.
- Add cauliflower + stock, turn to high heat, and bring to boil. Reduce heat to medium, letting it simmer for 10 minutes, or until cauliflower softens.
- Remove garlic, smash on cutting board with spatula and stir back into soup. Add tofu, 1 tsp each of salt + pepper.
- Using an immersion blender or high-speed blender, and blend until smooth.
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CAULIFLOWER TOFU SOUP W/CARMELIZED ONIONS
SHERRY TOMATO RISOTTO
Servings: 4
Rich risotto with sweet corn and cherry tomatoes, folded in a tomato sherry cream reduction. Adapted from Chef Tal Ronnen in "Crossroads" ©2015.
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Ingredients
- 1 cup Arborio Rice
- 4 cups Vegetable Stock
- 1 cup Dry Sherry or White Wine
- 4 oz Marinara Sauce
- 4 oz Cashew Milk
- 2 tbsp Neutral Oil
- 3 tbsp Plant Butter
- 2 cups Frozen Corn, thawed
- 2 cups Cherry Tomatoes, Halved
- 2 Leeks, Rinsed, Sliced Thin
- 1 Shallot, Finely chopped
- 3 cloves Garlic, Finely chopped
- ½ tsp Red Cracked Pepper
- 1 tbsp Nutritional Yeast
- Salt + Pepper
- Parsley, Chopped
Instructions
- In a medium saucepan, warm the vegetable stock through. Cover and set aside.
- Heat the oil & 2 tbsp of plant butter in large sauté pan over medium. Once melted, sauté shallots, garlic and leeks until soft - about 3 minutes.
- Add rice to same pan, coating thoroughly with mixture, and continue cooking until rice is opaque - approximately 2 minutes.
- Add a pinch of salt + pepper, red cracked pepper, and dry sherry. Cook another 2 minutes.
- Add 1 cup of vegetable stock and stir until rice absorbs all of the stock. Repeat this step using 1/2 cup of stock at a time and waiting until most of liquid is absorbed before adding more, stirring constantly. Should take approximately 20 minutes.
- Mix in the corn & 1 cup of the cherry tomato halves, heating through.
- Incorporate the cashew milk and marinara, until heated through, approximately 2 - 3 minutes.
- Mix in the nutritional yeast flakes and 1 tbsp vegan butter. Remove from heat.
- Plate immediately, topping with extra cherry tomato halves, parsley and ground black pepper.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
SHERRY TOMATO RISOTTO
We devoured Chloe Coscarelli’s incredible version from her book, Chloe Flavor. On the second run, we adapted her recipe with what we had available in our kitchen. Both versions are must-try’s! *Note: Chimichurri can be purchased to save time, but we added Chef Chloe’s homemade Chimichurri here if you’re feeling adventurous. It really adds that wow factor!
Working our way through Chloe Flavor (©2018),Chef Chloe Coscarelli brilliantly demonstrates how to not only cook with brussels, but also ramp up the flavor with the simplest of ingredients. We adapted her recipe using what we had on hand, and we’ve made them weekly ever since. Tweaking taco night will revolutionize your perspective on plant-based options.
ROASTED VEGGIE TACOS
Servings: 4
Roasted and seasoned vegetables layered inside a warmed tortilla, topped with chimichurri sauce, red cabbage, and avocados. Adapted from Chloe Coscarelli's Chloe Flavor ©2018
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Ingredients
CHARRED CORN FILLING
- 2 cups Sweet Yellow Corn, fresh or frozen
- 1 cup Red or Sweet Onion, Diced
- 1 tbsp EVO
ROASTED BRUSSEL SPROUTS FILLING
- 12 oz Brussels Sprouts, Shredded
- 1 tbsp Spicy Taco Seasoning
- 2 tbsp Vegetable Oil
GARNISHES
- 8 - 10 Corn Tortillas, Warmed
- 1 Avocado, Cubed
- 2 Cups Red Cabbage, Chopped
- Cilantro
CHLOE'S CHIMICHURRI SAUCE ('CHLOE FLAVOR', ©2018)
- ¼ cup Raw Cashews
- ½ cup Cilantro
- ½ cup Flat leaf parsley
- 2 cloves Garlic
- 3 tbsp Lemon Juice
- 2 tbsp Agave
- ¼ cup Water
- ¼ Canola Oil
- ¼ tsp Cumin
- 1 tsp Salt
- ½ tsp Black Pepper
- ¼ cup Water
Instructions
CHARRED CORN FILLING
- Heat olive oil in large skillet over medium.
- Add onions and cook until soft + slightly browned, 10 - 15 min.
- Add corn and cook an additional 4 - 5 min.
ROASTED BRUSSELS SPROUTS
- While onions are cooking, heat 2 tbsp vegetable oil in a separate large skillet over medium-high heat.
- In a medium bowl, toss the shredded brussels sprouts with taco seasoning.
- Cook the seasoned brussels in the skillet and cook for 10 minutes, or until charred to your liking.
CHIMICHURRI SAUCE (*IF MAKING)
- In a high speed blender, combine all ingredients and blend until smooth.
- Salt & pepper, to taste.
ASSEMBLY
- Layer the brussels and corn on a warmed tortilla.
- Garnish with avocado, red cabbage, and chimichurri.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
ROASTED VEGGIE TACOS
LENTIL MEATBALLS WITH CASHEW PARM
Servings: 4
Delicious, lean, and high in protein, you will never miss the meat.
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Ingredients
LENTIL MEATBALLS
- 1.5 cups Green Lentils
- 1 tbsp Ground Flax
- 2 tbsp EVO
- 1 Medium Shallot, Minced
- 3 Cloves Garlic, Minced
- ¼ cup Parsley, Roughly chopped
- 1.5 tbsp Italian Seasoning
- 1.5 tbsp Tomato Paste
- 1 tbsp Potato Starch
- 6 Tbsp Cashew Parm
- Salt + Pepper
Instructions
LENTIL MEATBALLS
- In a small bowl, whisk ground flax + 2.5 tbsp water. Set aside to thicken.
- Heat 1 tbsp olive oil in large skillet over medium. Add shallots and garlic, sauté until lightly golden. Transfer the mirepoix in small bow and set aside.
- In a blender or food processor, add cooked lentils and blend until broken down but still chunky.
- Add to the blender: cashew Parm, shallot/garlic mirepoix, parsley, italian seasoning, tomato paste, potato starch and salt & pepper. Pulse until mixed but still retains a chunky texture.
- Transfer mix to large bowl. Fold in flax mixture and bread crumbs.
- Rest in refrigerator for 30 minutes.
- Preheat oven to 375°. Line baking sheet with parchment paper.
- Form 10 - 12 lentil balls.
- Heat 1 tbsp oil in skillet over medium, add lentil balls. Cook, rotating periodically until browned on each side. Takes approximately 5 minutes or so.
- Transfer balls to lined baking sheet. Bake for 10 - 15 minutes.
- Serve with marinara.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
LENTIL MEATBALLS W/CASHEW PARM
SPICY SUNBLISTERED RIGATONI
Servings: 4 Servings
Easy pasta dish with a kick of garlic and red cracked pepper, this is our favorite weeknight meal.
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Ingredients
- 1 Tbsp Mezza Rigatoni
- 3 12oz pkgs Grape Tomatoes , On the vine, if available
- 1 Cup Fresh Basil Leaves, Torn
- 3 Cloves Garlic, Whole, Peeled
- 1 Tsp Red Cracked Pepper
- 2 tbsp EVO
- Salt + Pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according package "al dente" instructions.
- Meanwhile, heat EVO in large saute pan over medium high, until oil shimmers. Add garlic cloves and saute for 1 minute. Do not let them brown.
- Add tomatoes, red cracked pepper, 1/2 tsp pepper, 1/2 tsp salt. Stir, cover and cook undisturbed, 6 - 7 min. Tomatoes will breakdown and blister.
- Add half of the basil, recover, and let sauce cook 6-7 minutes more, stirring occasionally.
- Remove garlic cloves. On a cutting board, press them into a paste with a spatula, and return to sauce. Mix thoroughly.
- Drain pasta and add back to large pot. Pour the sauce into pot and toss thoroughly. Plate pasta, topping with remaining basil.
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SUNBLISTERED TOMATO RIGATONI
SPINACH CREAM SAUCE
Servings: 4
A beautifully balanced, flavor-packed, plant-based spinach sauce adding a creative kick to your pasta night. Adapted from Chef Tal Ronnen in his book, Crossroads ©2015
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Ingredients
SPINACH SAUCE
- 1 Box Kite Hill Spinach Ravioli (Or preferred pasta)
- 4 Cups Spinach
- 8 Tbsp Plant-Based Butter
- 1 Bulb Shallot, Minced
- 3 Cloves Garlic, Minced
- ¼ Cup White Wine
- 2 Cups Cashew Cream*, Make ahead
- 1 Tbsp Nutritional Yeast
- 1½ Tbsp Lemon Juice
- Salt & Pepper
CASHEW CREAM
- 2 Cups Raw Cashews, Rinsed
- Water
Instructions
SPINACH SAUCE
- Bring large pot of salted water to a boil. Cook pasta according to package instructions. Meanwhile, make sauce:
- Melt butter in large sauce pan over high heat. Add shallot and garlic, sauteing for 2 minutes, or until soft.
- Add wine and let alcohol evaporate for about 30 - 45 seconds.
- Stir in the cashew cream, nutritional yeast, lemon juice, and 1/2 tsp salt & 1/2 tsp pepper. Reduce to medium-low heat, and stir constantly for 5 minutes, until thickened.
- Using a blender, add sauce and handfuls of spinach at a time, blending until all spinach has been used, and is smooth + bright green.
- Pour sauce into a small saucepan through mesh seive. Cover and keep warm until pasta finished.
- Drizzle a few spoonfuls of sauce on plate, layer pasta on top, then drizzle more sauce over the top.
CASHEW CREAM
- The night before making your sauce: Place cashews in medium or large bowl, cover completely with water, cover bowl and soak overnight in fridge.
- Drain cashews, place in blender, and pour enough water in to cover cashews. Blend until smooth and no grain.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
SPINACH CREAM SAUCE
ORECCHIETTE BROCCOLINI
Servings: 4 Servings
Adapted from Tal Ronnen's Crossroads Cookbook ©2015, this recipe is so easy and packed with flavor, we make this weekly! *Note: To dial down the heat, use only 1/2 tsp red cracked pepper.
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Ingredients
- 16 Oz Orecchiette
- 3 Cloves Garlic, Finely Chopped
- 1 Bulb Shallot, Finely Diced
- 2 Small Bunches Broccolini, Stems trimmed
- 1 Cup Vegetable Stock, I like Imagine brand
- 1/3 Cup Sherry Cooking Wine
- 1 Tsp Red Cracked Pepper, (1/2 tsp for less spicy)
- 3 Tbsp Nutritional Yeast
- 3 Tbsp Plant butter
- 3 Tbsp Evo
- Salt & Pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according package "al dente" instructions. Do not add oil.
- While pasta is cooking, heat a large skillet over med-high heat. Add butter + oil.
- Once melted, add garlic + shallots. Sauté 2 - 3 minutes.
- Add broccolini, few small pinches of salt + few turns of black pepper. Coat thoroughly in sauce and sauté 2 minutes.
- Add 1 tsp red cracked pepper (or 1/2 tsp for less spicy). Toast 1 minute.
- Add sherry cooking wine, cooking until evaporated, 30 - 45 seconds.
- Add vegetable stock. Cook at a low boil for 5 minutes.
- Add nutritional yeast. Cook on low for another 5 minutes, or until sauce thickens and coats the back of a spoon.
- Drain pasta and add pasta back to large pot.
- Pour sauce over pasta and mix thoroughly. Serve.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
ORECCHIETTE BROCCOLINI
STRAWBERRY SHORTBREAD BARS
Servings: 16 Bars
Gluten-free shortbread bars laced with strawberry jam and coated crumble. Adapted from Chloe Coscarelli's Chloe Flavor.
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Ingredients
- 2 cups Gluten-Free Flour
- 2 sticks Plant Butter, Very cold
- 1 tsp Vanilla
- ½ cup Sugar
- ½ tsp Salt
- 2 cups Strawberry Preserves
- ¼ cup Powdered Sugar, *Optional
Instructions
- Preheat oven to 350°. Line an 8" square pan with parchment.
- Cut the cold plant butter sticks into halves, then quarters.
- Add the plant butter, vanilla, flour, sugar and salt in a blender or food processor. Pulse until crumbly. Set a cup of the crumble mixture aside. Press remaining evenly into lined baking dish.
- Bake 18 - 20 minutes. Allow crust to cool.
- Spread strawberry preserves over cooled crust. Sprinkle reserved crumble over the top and bake an additional 25 - 30 minutes. The crumble should be lightly golden.
- Allow bars to cool. Refrigerate for a few hours to help bars set + firm up.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
STRAWBERRY SHORTBREAD BARS
BANANA BREAD BISCUITS
Servings: 16
Soft banana bread cookies with delicately crunchy, cinnamon sugar coating. Adapted from Donna Hay's Life in Balance ©2016
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Ingredients
- 3 Large Extra Ripe Bananas
- 2 cups Almond Flour
- â…“ cup Maple Syrup
- 1 tsp Vanilla
- 1 tsp Cinnamon
- ¼ cup Sugar
Instructions
- Preheat oven to 325°
- In a large bowl, mash the bananas, then mix in almond flour, maple, vanilla and a pinch of the cinnamon until mixed thoroughly.
- In a small bowl, mix the sugar + 1 tsp cinnamon.
- Using a small cookie scoop, form small balls of dough + lightly coat in the cinnamon sugar mixture. Place on parchment lined tray 2" apart. Slightly flatten the balls with spatula.
- Bake 30 - 40 minutes, or until golden and lightly crisp around edges.
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BANANA BREAD BISCUITS
If you haven't been to Broma Bakery's magical world of all things sweet, get yourself there...now! Her mouth-watering photographs are impossible to peel your eyes away from, and the recipes live up to the visuals. After trying their Vegan Peanut Butter Bars, we adapted them with a twist. Click here to check out their original recipe. Both recipes have your craving covered.
FLEUR DE SEL PEANUT BUTTER BARS
Servings: 16
Sweet and salty peanut butter dessert bars that are simple, no-bake and plant-based. Adapted from Broma Bakery.
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Ingredients
- 2 cups Peanut Butter
- 4 tbsp Peanut Butter , For Chocolate Sauce
- 2 tsp Flake Sea Salt
- ½ cup Ground Flax
- ½ cup Maple Syrup
- 1.5 tsp Vanilla Extract
- 1.5 cups Dark Chocolate Chips
Instructions
- Grease or line an 8" square baking with parchment or wax paper.
- Place a medium sauce pan over medium heat. Add peanut butter and stir until melted. Mix in the ground flax, maple and vanilla until thoroughly incorporated.
- Pour mixture into baking pan, even out with spatula if necessary. Refrigerate, letting the peanut butter set and thicken. About 20 minutes.
- In a microwave safe bowl, add the chocolate and 4 tbsp peanut butter. Microwave, stirring and checking every 15 seconds, until complete melted.
- Pour over the top of peanut butter mixture. Place back in refrigerator.
- When the chocolate starts to firm up a bit, sprinkle over the flaked sea salt. Continue to refrigerate until bars are completely set.
- Pull paper up and transfer the bars to a cutting board. Cut into squares.
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FLEUR DE SEL BARS
SPINACH + CHICKPEAS W/PEANUT SAUCE
Servings: 4
Spinach, Chickpeas, Peanut Butter, Tahini, Carrots, Cucumber, Jicama
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Ingredients
SALAD INGREDIENTS
- 6-8 cups Spinach
- ½ cup Shredded Carrots
- ½ cup Tortilla Strips
- 1 can Chickpeas, Drained, Rinsed, Dried
- 1 tbsp Olive oil
- S + P
PEANUT SAUCE
- 4 tbsp Peanut Butter
- 1 tbsp Maple Syrup
- 2 tbsp Tamari
- 1 Garlic Clove, minced
- ½ tsp Fresh Ginger, grated
- 1 tbsp Rice Wine Vinegar
- ½ tbsp Light Brown Sugar
- 2 tbsp Filtered Water
LIME VINAIGRETTE
- 1 Juice + Zest of Lime
- 2 tsp Grape Seed Oil
- 1 tsp Toasted Sesame Oil
- 1 tbsp Dijon
- 2 tbsp Maple Syrup
- 1 tbsp Rice Wine Vinegar
- ½ tsp Shallot, minced
- Salt + Fresh Ground Black Pepper
Instructions
CRISPY CHICKPEAS
- Preheat oven to 425°
- Drain + rinse chickpeas. Pat dry with paper towel + discard outer skins that come loose.
- Once dried, place chickpeas on parchment lined baking sheet. Drizzle olive oil and a pinch of salt, toss to coat.
- Bake 20 - 30 minutes, or until desired crispness.
DRESSINGS
- In small bowl, whisk the Peanut Dressing ingredients until smooth. Set aside.
- In a large bowl, whisk the Lime Vinaigrette ingredients until smooth.
SALAD
- Place spinach, carrots + chickpeas in the Lime Vinaigrette bowl. Gently toss. Add salt + freshly ground black pepper to taste.
- Portion out the salad into small salad bowls. Drizzle peanut sauce over each bowl + garnish with tortilla strips.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
SPINACH + CHICKPEAS WITH PEANUT DRESSING
GARLIC GODDESS GREENS
Servings: 4 Servings
Crispy greens peppered with roasted almond, almond ricotta, and a creamy, tasty green dressing. Adapted from Donna Hay.
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Ingredients
SALAD
- 8 Oz Brussels Sprouts, Halved or Shredded
- 1 Tbsp EVO
- Salt + Pepper
- 1 Bunch Asparagus, Ends snapped off
- 5 Oz Green Beans
- 1 Bulb Fennel, Trimmed, sliced thin
DRESSING
- ¼ Cup Non-Dairy Greek Yogurt
- ¼ Cup Full Fat Non Dairy Milk
- 2 Tbsp Chives, Chopped
- 2 Tbsp Lemon Juice
- 1 Clove Garlic, Crushed
- Salt & Pepper
TOPPING (*OPTIONAL)
- 8 Oz Ricotta
- ¼ Cup Roasted Almonds, Chopped
- Flat Leaf Parsley, Chopped
Instructions
SALAD
- Blanch Asparagus: Fill a large saucepan with an inch of water + bring to boil. Add asparagus, cover + cook until bright green, 3 min. Remove asparagus + place in ice bath. Once cooled, dry and set aside.
- Blanch Green Beans: Fill a pot with a few quarts of water + bring to boil. Add green beans, cooking until bright green, 3 min. Remove beans + place in ice bath. Once cooled, dry + set aside.
- Roast Brussels: Heat oil in large skillet over med-high until shimmering. Add brussels, salt + pepper, and stir until soft + charred, about 10 min.
- Place all veggies in a large bowl and toss.
- Plate veggies, topping w/almonds, parsley, small dollops of ricotta, and a drizzle of dressing.
DRESSING
- Place all dressing ingredients in blender and blend until smooth
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
BROCCOLI SALAD WITH SMOKED ALMONDS + CRANBERRIES
SWEET GREENS SALAD + BALSAMIC AND ALMOND RICOTTA
Servings: 4
Sweet fruit, spicy arugula, tomatoes on the vine, and avocado. Adapted from Chloe Coscarelli's Chloe Flavor ©2018
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Ingredients
- 2 Peaches, pitted and sliced
- 1 cup Grape Tomatoes, Halved
- 2 cups Spinach + Arugula Mixture
- 1 Avocado, Diced
- 1/2 cup Fresh Herbs: Mint, Dill, Parsely
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- Kite Hill Almond Ricotta
- Salt + Freshly Ground Pepper
Instructions
- In a large bowl, whisk olive oil and vinegar. Swirl the mixture in the bowl so it coats the sides.
- Add spinach, peaches, tomatoes, salt & pepper to bowl and toss.
- Top with avocado + basil strips.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
SWEET GREENS WITH ALMOND RICOTTA + BALSAMIC DRESSING
CARMELIZED FRENCH ONION SOUP
Servings: 4 Servings
Adapted from Charity Morgan's "Unbelievably Vegan", this is a comforting carmelized onion broth topped with a toasted sourdough baguette and Kite Hill almond cream cheese. Enjoy!
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Ingredients
SOUP
- 4 Large Sweet Onions
- 1 Tbsp Plant Butter
- 1 Tbsp EVO
- 1½ Tsp Pink Himalayan Salt
- 1¼ Tsp Black Pepper
- ¾ Cup Red Wine
- ¼ Cup Sherry Cooking Wine
- 4 Cups Water
- 2 Sprigs Rosemary + Thyme
- 4 tsp Vegetable Bouillon
TOPPING
- 1 Dairy-free Baguette, Sliced, Toasted
- 1 Cup Almond Cream Cheese
- Fresh Herbs, Minced
Instructions
- Slice onions thinly on a mandolin.
- Melt butter + oil in large pot over med-low. Add onions + salt, tossing to coat. Slowly cook until carmelized, 30-40 min. Add pepper.
- Turn up heat to med-high, adding red wine. Cook until reduced, 2 min.
- Add water, sherry, bouillon, rosemary + thyme. Bring soup to a simmer, cook 2 min. Remove from heat + remove sprigs.
- Place rack in top third of oven + turn broiler on.
- On a baking sheet, place oven-safe bowls + add soup to each. Leave space at top.
- Spread cashew cream cheese on toasted slices + place two on each bowl. Bake with door slightly open until cheese is golden brown, 2-3 min.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
CARMELIZED FRENCH ONION SOUP
GARLIC GODDESS GREENS
Servings: 4 Servings
Crispy greens peppered with roasted almond, almond ricotta, and a creamy, tasty green dressing. Adapted from Donna Hay.
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Ingredients
SALAD
- 8 Oz Brussels Sprouts, Halved or Shredded
- 1 Tbsp EVO
- Salt + Pepper
- 1 Bunch Asparagus, Ends snapped off
- 5 Oz Green Beans
- 1 Bulb Fennel, Trimmed, sliced thin
DRESSING
- ¼ Cup Non-Dairy Greek Yogurt
- ¼ Cup Full Fat Non Dairy Milk
- 2 Tbsp Chives, Chopped
- 2 Tbsp Lemon Juice
- 1 Clove Garlic, Crushed
- Salt & Pepper
TOPPING (*OPTIONAL)
- 8 Oz Ricotta
- ¼ Cup Roasted Almonds, Chopped
- Flat Leaf Parsley, Chopped
Instructions
SALAD
- Blanch Asparagus: Fill a large saucepan with an inch of water + bring to boil. Add asparagus, cover + cook until bright green, 3 min. Remove asparagus + place in ice bath. Once cooled, dry and set aside.
- Blanch Green Beans: Fill a pot with a few quarts of water + bring to boil. Add green beans, cooking until bright green, 3 min. Remove beans + place in ice bath. Once cooled, dry + set aside.
- Roast Brussels: Heat oil in large skillet over med-high until shimmering. Add brussels, salt + pepper, and stir until soft + charred, about 10 min.
- Place all veggies in a large bowl and toss.
- Plate veggies, topping w/almonds, parsley, small dollops of ricotta, and a drizzle of dressing.
DRESSING
- Place all dressing ingredients in blender and blend until smooth
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GODDESS GREENS SALAD
ROASTED TOMATO BISQUE
Servings: 4 People
Fire-roasted tomatoes are the key to this sweet, smokey, flavorful bisque. Adapted from Food & Wine's Diane Rossen Worthington.
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Ingredients
- 4 Tbsp Plant Butter
- 1 Onion, Diced
- 1 Celery Stalk, Diced
- 1 Carrot, Diced
- 3 Garlic Cloves, Peeled, Whole
- 3 Tbsp Flour
- 2 Cups Vegetable Stock
- 3 Tbsp Tomato Paste
- 2 Tsp Sugar
- ¼ Cup Cashew Cream
- 29 Oz Can Fire Roasted Tomatoes
- Salt + Pepper
Instructions
- Melt 2 tbsp of plant butter in large pot, over medium. Add onion, carrot, celery, and garlic. Cook 8 - 10 min, until soft and brown.
- Mix in flour. Cook 1 minute.
- Add vegetable stock, tomatoes, tomato paste, and sugar. Bring to boil. Simmer 15 minutes.
- Remove whole garlic cloves. Using a spatula, press cloves into a paste and stir back into soup.
- Puree soup with hand-held blender (or in a high speed blender), until smooth.
- Add cashew cream and place soup back over med-low heat.
- Add 2 tbsp plant butter, salt + pepper to finish.
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FIRE-ROASTED TOMATO BISQUE
BANANA GINGER BREAD
Servings: 14 Slices
Plant-based, gluten free, luscious banana bread with candied ginger. Adapted from Tal Ronnen.
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Ingredients
- 2½ cups Gluten-Free Flour
- 3 Overly Ripe Bananas, mashed
- ¼ cup Candied Ginger
- 1 tbsp Ground Flax
- 3 tbsp Water
- 1 tsp Ground Cinnamon
- 1½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- â…” cup Grapeseed Oil
- ½ cup Light Brown Sugar, packed
- ½ cup Turbinado Sugar
- 1 tbsp Vanilla Extract
Instructions
- Preheat oven to 350°. Line loaf pan with parchment paper.
- Whisk together in small bowl: ground flax + water. Set aside for 3 min to allow thickening.
- Whisk together in medium bowl: flour, cinnamon, baking soda + powder, salt.
- Whisk together in large bowl: oil, both sugars, vanilla, flax mixture and bananas.
- Fold flour mixture into wet mixture until just combined.
- Pour into loaf pan + let rest 10 minutes prior to baking. Bake 55 - 60 minutes.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
BANANA GINGER BREAD
PEANUT BUTTER GANACHE BARS
Servings: 24 squares
Peanut butter cookie bar with decadent chocolate ganache topping. Adapted from Half Bake Harvest.
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Ingredients
Base
- ¾ cups Earth Balance Plant Butter
- 2 cups Peanut Butter
- ¾ cups Light Brown Sugar
- ¼ cup Sugar
- 2 tbsp Ground Flax
- 6 tbsp Water
- 1 tbsp Vanilla Extract
- 2 cups Gluten-Free Flour
- 1 tsp Baking Powder
- ½ tsp Salt
Topping
- ½ cup Earth Balance Plant Butter, softened
- 2 - 3 cups Confectioner's Sugar
- ½ cup Ghiradelli Dutch-Processed Cocoa Powder
- 2 tsp Vanilla Extract
- ¼ cup Warmed Cashew Milk
Instructions
Base
- Preheat oven to 350°.
- In a small bowl, whisk flax and water. Let it rest a few minutes to thicken.
- In a medium bowl, whisk the flour, baking powder + salt.
- In a small saucepan over medium-low heat, add butter and 1/2 cup peanut butter, continuing to stir until melted.
- Add both sugars, flax mixture + vanilla to saucepan, stirring until incorporated. Fold in the flour mixture.
- Press mixture evenly across the lined baking sheet. Bake for 18 - 22 minutes, until center is set. Remove from oven and spread remaining peanut butter evenly across crust. Let it rest and cool completely.
Topping
- In a large bowl, place softened butter, cocoa powder, vanilla, cashew milk and 1 cup confectioners sugar. Using hand-mixer, beat well. Slowly incorporate more confectioner sugar, until frosting is smooth and thick, but still pourable.
- Pour over bars and smooth with spatula into an even layer. Cover and let it set.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
PEANUT BUTTER GANACHE BARS
FLEUR DE SEL COOKIES
Servings: 24 Cookies
Plant-based, gluten-free
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Ingredients
- ¾ cup Vegan Butter, melted
- ¼ cup Organic Sugar
- 1 cup Brown Sugar, packed
- 1½ tbsp Ground Flax
- 4½ tbsp Filtered Water
- 1 tbsp Vanilla Extract
- 1¾ cup Gluten-Free Flour
- 1 tsp Salt
- ¾ tsp Baking Soda
- 2 cups Vegan Chocolate Bar, chopped
- Sea Salt Flakes
Instructions
- In a small bowl, whisk ground flax and water. Set aside to allow thickening.
- In medium bowl, whisk flour, salt and baking soda.
- In a large bowl, beat butter and both sugars. Add flax mixture and vanilla, continue to beat until thoroughly mixed.
- Slow beat in the flour mixture, half cup at a time until thoroughly mixed. Do not overmix. Fold in Chocolate pieces.
- Place bowl of batter in the refrigerator for 25-30 min.
- Preheat oven to 350°.
- On parchment-lined baking sheets, use a small cookie scoop to make approx 24 cookie balls. Use a spatula to slightly press each ball. Sprinkle flake salt over cookies.
- Bake for 12 - 14 minutes, or until edges start brown and centers are puffed up.
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FLEUR DE SEL COOKIES
BRIOCHE FRENCH TOAST
Servings: 6 Slices
Great weekend breakfast that is fairly quick and absolutely delicious. Adapted from Thug Kitchen cookbook ©2014
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Ingredients
- 1/2 Loaf Vegan Brioche Bread, Sliced
- 1½ Tsp Ground Flax
- 2 Tbsp Gluten-Free Flour
- 1 Cup Soy Milk, Nut milks work, also
- 1½ Tbsp Nutritional Yeast
- 1 Tsp Vanilla Extract
- 2 Tsp Raw Sugar
- ½ Tsp Cinnamon
- Cooking Spray or Plant Blutter
- Berries, Maple Syrup
Instructions
- In a wide bowl, mix flour + flax with fork. Whisk milk in gradually. Rest mixture 15 minutes.
- Whisk mixture once more, then whisk in nutritional yeast, vanilla, sugar + cinnamon.
- Heat a griddle or skillet over medium and add butter (or spray), letting it melt completely and coat the pan.
- Soak brioche slices on each side, then place in warmed pan. Cook until golden brown, about 1 - 2 minutes per side.
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BRIOCHE FRENCH TOAST
ROASTED ALMONDS AND PEPITAS, TWO WAYS
Servings: 8
Two simple ways to spice up your snacks!
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Ingredients
Roasted Almonds & Pepitas (20 min)
- 1 cup Almonds
- ½ cup Pepitas (Pumpkin Seeds)
- 1 - 2 pinch Sea Salt
- 1 tsp Olive Oil
Alternative: Maple Sriracha Almonds & Pepitas (30 min)
- 1 cup Almonds
- ½ cup Pepitas (Pumpkin Seeds)
- 2 tbsp Maple syrup
- ¼ cup Sriracha Chili Sauce
Instructions
Roasted Almonds & Pepitas
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Add almonds & pepitas to a shallow bowl. Drizzle in olive oil & salt, and toss.
- Spread mixture onto parchment lined baking sheet, in one even layer.
- Bake for 15 - 20 minutes, or until they start to crackle and give off toasty aromatics.
Alternative: Maple Sriracha Almonds & Pepitas
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk the maple & sriracha.
- Add in the almonds & pepitas. Mix thoroughly.
- Spread mixture onto lined baking sheet in one even layer.
- Roast for 25 - 30 minutes, tossing occasionally, until almonds are golden.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
ROASTED ALMONDS + PEPITAS, 2 WAYS
SPICY PLANT-BASED BOLOGNESE
Servings: 8
White wine, garlic, tomatoes, cashew milk, carrots, fennel garlic plant-based sausage. Adapted from Tal Ronnen's Crossroads ©2015
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Ingredients
- 12 oz Field Roast Italian-Style Plant-Based Sausage, *Found in produce section
- 1/2 cup Olive Oil
- 2 tbsp Plant-Based Butter
- 3 Garlic Cloves, finely chopped
- 2 Carrots, grated
- 2 Celery Sticks, finely chopped
- 1 Sweet Onion, finely chopped
- 1/2 tsp Red Cracked Pepper, *Optional
- Salt & Pepper
- 1/2 cup White Cooking Wine
- 29 oz Whole canned tomatoes, blended until smooth, *Or store-bought marinara
- 3/4 cup Cashew Milk
- 4 Fresh Basil Leaves, chopped, *Optional
Instructions
- Remove plant-based sausage from casings and roughly chop. Place in blender & blend until crumbles form.
- Heat large sauce pot over medium-high heat. Once hot, add sausage crumbles and cook until crispy, approximately 5 min.
- Add olive oil & plant-base butter.
- Add carrots, celery, onions, garlic, *red cracked pepper, salt & pepper. Cook until vegetables are soft and translucent, approximately 6 - 8 min.
- Add white cooking wine, and let some of the alcohol evaporate for approximately 2 minutes.
- Add blended tomatoes (or marinara). Give a good stir, bring to boil, then reduce heat and simmer for 30 minutes.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
