Rainbow Potato Salad

•  6 large Russet potatoes
•  3 stalks of celery
•  ½ purple cabbage
•  ½ cup yellow corn
•  1 large red pepper
•  ½ red onion chopped
•  1 tsp garlic powder
•  1 cup vegan mayo
•  paprika for garnish
•  pink salt to taste

Chop potatoes into cubes and boil on high for 15 minutes. Drain potatoes and submerge in cool water. Drain again and add vegan mayo and seasonings. Cool in fridge. Garnish with paprika, serve and enjoy. Serves 8.

Roasted Broccolini

• 1 package baby broccoli
• 2 tbsp of evoo
• chili flakes to taste
• 2 tsp granulated garlic
• 1 tsp of pink salt
• ½ of lemon

Preheat oven to 475. Rinse broccolini thoroughly and spread evenly on an oven safe pan. Cover with olive oil and spices. Roast baby broccoli for 10 minutes.  Remove pan, squeeze with lemon half. Serve and enjoy. Serves 4.

Crab Cakes

•  16 oz jar of heart of palm
•  a bag of thawed artichoke hearts
•  4 slices of vegan bread
•  1 tbsp of fresh parsley
•  ½ sweet onion chopped
•  2 stalks of celery chopped
•  ½ cup of vegan mayo
• 2 tsp of seafood seasoning
•  1tsp of kelp seasoning

Process day old bread and and half of the parsley until you have bread crumbs. Next pulse artichoke and heart of palm together. Mix half of the bread crumbs, artichoke mixture, vegetables, seasonings and mayo in a bowl and begin to form small patties. Dip patties in remaining bread crumbs and sauté  lightly in the olive oil on medium. Brown on both sides, cool and enjoy! Serves 8.

Caribbean Corn Soup

• 1 cup of pumpkin squash (cubed)
• 2 tsps black pepper
• pink salt to taste
• 2 scotch bonnet peppers
• 2 cups of okra (chopped)
• 1 cup of yellow split peas
• 1 sweet onion (chopped)
• 3 medium sized sweet potatoes (cubed)

• 5 yukon gold potatoes (cubed)
• a bunch of green/spring onion (chopped)
• 2 sprigs of fresh thyme
• 2 sprigs of fresh oregano
• 2 bay leaves
• 5 multi colored carrots (chopped)
• 5 stalks of celery (chopped)
• 1 can of coconut milk

• 2 ears of non gmo corn
• 4 tbsp of olive oil

Combine celery, onion, carrot, okra and both potatoes and sauté in 3 tbsps of oil in a large pot for 20 minutes. Preheat oven to 425. Put 1 tbsp of oil in a dish, add the pumpkin, cover with foil and roast until soft. Add the pumpkin to the potato mixture once the pumpkin in soft. Add herbs, peppers and coconut milk and bring to a boil. Add split peas and 3 cups of water (bring to a boil again). Remove and add the kernels from one piece of corn. Cut the other into 4 pieces and add to the soup. Cook on low/ medium for 1 hour. Add chopped spring onion. Cool and serve warm. Serves 10.


Holiday Dinner Party Meal

Fall Kale Salad

·        2 bunches of Kale

·        ¾ cups of olive oil (or more if it seems dry for your taste)

·        ½ of red onion chopped

·        1 cup of Nutritional yeast

·        the juice of 2 lemons

·        sea salt and red pepper to taste

·        1 tbsp of garlic powder

·        8 oz bag of sun dried tomatoes

Combine all ingredients. Massage kale generously with hands. Refrigerate for 30 minutes and enjoy. (serves 8)


Cauliflower Mash

·        1 head of Cauliflower

·        1/2 cup of non dairy milk

·        3 tbsp of Earth Balance

·        ½ cup of olive oil

·        ¼ cup of chives

·        the base of 1 leek chopped

·        sea salt and garlic powder to taste

Preheat oven to 425. Chop cauliflower and steam on top of stove until it breaks apart.  Transfer to bowl and mash with a potato masher. Add Earth Balance and seasonings. Chop trimmed leeks and cover with Olive oil in a shallow pan. Roast leeks in oven for 15 minutes. Top the mash with the leeks and chives. Serve and enjoy. (serves 6)


Collard Greens

·        2 bunches of collards

·        1 sweet onion

·        2 mini peppers

·        1 tbsp of ACV

·        ½ cup of olive oil

·        sea salt and red pepper to taste

·        1 tbsp of molasses

·        (optional) a few dashes ofliquid smoke

Chop collards and onions thin. Dice peppers. Heat a large pan with olive oil to medium. Combine all ingredients and sauté until soft and the collards are bright green.  Add remainder of ingredients and cover until tender. Serve hot and enjoy. (serves 8)


Sweet Chili Brussels Sprouts

·        1 lb bag of Brussels

·        ¾ cup of olive oil

·        sea salt to taste

·        1 cup of sweet chili sauce (a bottle is fine)

Chop brussels sprouts into quarters. Heat olive oil in a large pan on medium high.  Cook sprouts until they brown on each side. Turn off heat and add sauce and sea salt. With a long spoon toss sprouts in the pan. Serve warm and enjoy. (serves 6)


Sweet Potato Casserole

·        3 large sweet potatoes

·        1 stick of Earth Balance

·        ½ cup of coconut milk

·        ½ to 1 cup of cane sugar (depending on your taste)

·        the juice of 1 lemon

·        1tbsp of vanilla flavoring

·        2 tsps of cinnamon

·        1 bag of vegan marshmallows


Crumble Topping

·        1 cup of unbleached flour

·        1 cup of cane sugar

·        1 stick of Earth balance

Blend cold Earth Balance with other ingredients. Cut in with a fork until it resembles crumbs.

Preheat oven to 400 degrees. Peel potatoes and chop into large pieces. Heat a large pot of water on high.  Add potatoes and turn heat down a bit once they are boiling. Once potatoes are soft turn them off and drain. In a large bowl combine all ingredients except ½ of the margarine and the bag of marshmallows.  Whip ingredients until smooth. Put the potato mixture into a standard pan (9 inch).  At this point you can add the crumble mixture. Bake for about 15 minutes. If you choose the marshmallow mixture instead, remove the pan and top with marshmallows and pieces of remaining butter. Bake 10 minutes more. Cool on a rack and enjoy. (serves 10)

Crumble (type of cobbler)

  • 1 cup of all-purpose flour
  • 1/2 cup of brown sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon (optional)
  • 1/4 tsp salt
  • 8 tbsp of softened Earth Balance

Preheat oven to 375. Mix lemon juice and arrowroot first. Pour over the remaining ingredients of the strawberry mixture. Mix well and pour into an 8x8 glass dish. Pulse
crumble ingredients in a food processor. Cover strawberry mixture with crumble and
bake for 40 minutes. Cool on a wire rack and enjoy! (serves 8)

Vinaigrette Dressing

• juice of 1½ lime or lemon
• 3 tbsp olive oil
• sea salt and pepper to taste
• 1 tsp ground sumac
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
Combine all chopped ingredients for the salad. Combine all ingredients for the
vinaigrette. Mix vinaigrette in with salad and serve. (serves 6)