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Cheese Sauce


  • 1 1/2 cups raw cashews

  • 1/2 cup organic canola oil

  • 1/4 cup miso paste

  • 1/2 cup nutritional yeast

  • 1 tsp sea salt

  • 1 tsp garlic powder

  • 2 1/2 plant based milk ( almond milk is my choice but rice and hemp or oat are great too)


  1. Soak Cashews in hot water for 30 min and drain.

  2. Add cashews to Vita-mixer.

  3. Add rest of ingredients except almond milk and lemon juice.

  4. Blend.

  5. Slowly add milk while blending to preferred thickness. Blender will make it warm for dipping. 

  6. Serve with chips, nachos, veggies or anything you like to dip. 



  • 1/2 pound dried chickpeas (1 generous cup; 225g)

  • 2 teaspoons baking soda, divided

  • Kosher salt

  • 1 small onion, split in half

  • 1 small stalk celery

  • 1 small carrot

  • 2 medium cloves garlic

  • 2 bay leaves

  • 1 1/2 cups Tahini Sauce

  • Extra-virgin olive oil, for serving

  • Za'atar, paprika, warmed whole chickpeas, and/or chopped fresh parsley leaves, for serving



  1. Combine beans, 1 teaspoon (6g) baking soda, and 2 tablespoons (24g) kosher salt in a large bowl and cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse beans thoroughly.

  2. Place beans in a large Dutch oven or saucepan. Add remaining baking soda, 1 tablespoon (12g) salt, onion, celery, carrot, garlic, and bay leaves. Add 6 cups (1.4L) water and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly cracked, and cook until beans are completely tender, to the point of falling apart, about 2 hours. Check on beans occasionally and top up with more water if necessary; they should be completely submerged at all times.

  3. Discard onion, celery, and bay leaves. Transfer chickpeas, carrot, and garlic to a food processor or high-powered blender (such as a Vitamix) with enough cooking liquid to barely cover them. Cover blender, taking out the central insert on the blender lid.

  4. Place a folded kitchen towel over the hole in the center of the lid to allow steam to escape. Holding the towel down firmly, turn the blender to the lowest possible speed and slowly increase speed to high. If the mixture becomes too thick to blend, add cooking liquid until it has the texture of a very thick milkshake, always starting the blender on low speed before increasing to high. If your blender comes with a push-stick for thick purées, use it. Continue blending until completely smooth, about 2 minutes.

  5. Transfer hot chickpea mixture to a large bowl. Whisk in tahini sauce. Whisk in salt to taste. Transfer to a sealed container and allow to cool to room temperature. It should thicken up until it can hold its shape when spooned onto a plate.

  6. Serve hummus on a wide, shallow plate, drizzled with olive oil and sprinkled with za'atar, paprika, warmed whole chickpeas, and/or chopped parsley. Leftover hummus can be stored in the refrigerator for up to 1 week. Allow to come to room temperature before serving.

Chocolate Cranberry Granola


  • 1/3 cup maple syrup

  • 1/3 cup peanut or almond Butter

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1 Tbsp cinnamon

  • 2 cups rolled oats

  • 1/2 cup pumpkin seeds

  • 1/2 cup slivered almonds

  • 1/2 cup walnuts

  • 1/2 cup unsweetened coconut flakes

  • 1/3 cup dried cranberries

  • 1/3 vegan chocolate chips


  1. Preheat the oven to 325F. 

  2. Mix maple syrup, nut butter, vanilla extract, cinnamon, and salt in a bowl.

  3. Pour the oats, pumpkin seeds, almonds, and coconut into the bowl.

  4. Transfer this mixture to a  lined baking tray and press it into a thin, even layer.

  5. Bake for 20 minutes in oven. Mix. Return to the oven and bake for 6-7 minutes.

  6. Cool completely, and then add the chocolate chips and cranberries.

Spirulina Popcorn


  • 7 cups popped popcorn 

  • 3 tbs olive

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon spirulina

  • 3 tablespoon nutritional yeast

  • 1/2 teaspoon flaky sea salt

  • 1/8 teaspoon cayenne


  1. Combine olive oil, garlic powder, onion powder, spirulina, yeast flakes, salt and cayenne. Mix well.

  2. Pour on popcorn. Mix well.

Sweet Garlic and Mustard Kale Chips


  • 8-10 large kale leaves

  • 1 tbsp agave 

  • 1/2 tbsp olive oil

  • 1/2 tsp dry mustard

  • 1⁄4 tsp garlic powder

  • 1/4 tsp salt


  1. Preheat oven to 200 F (100 C) degrees.

  2. Wash the leaves well then de-stem the kale, and break into small 2″ chunks.

  3. Toss the kale chunks in the agave and olive oil.

  4. Sprinkle the mustard and garlic powder and salt

  5. Stir until evenly covered.

  6. Lay out flat on a baking sheet.

  7. Bake for 50 minutes, turn 1/2 way through.

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