- 2 cans Chickpeas (Garbanzo Beans)
- 1 small Red Onion
- 4 cloves Garlic, minced
- 8 or 9 Sun Dried Tomatoes, chopped
- 1 cup Fresh Parsley
- 2 tsp Cumin powder
- 2 tsp Coriander powder
- 1 tsp Salt
- 1/2 cup Flour (I used whole wheat flour)
- 4 tbsp Olive Oil

1. Combine all ingredients except 2 tbsp of the olive oil into a food processor. Process until completely mixed and kinda mushy.
2. Form patties to the size of your liking. Heat a pan up with the leftover 2 tbsp of olive oil on medium heat. Cook the patties a few minutes on either side until golden brown. 
**Makes 7 burgers (depending on what size patties you make)

This is what the mixture should look like after being processed.
Form your patties & cook on medium heat until golden brown on both sides.
I served mine on a whole wheat bun w/ a slice of tomato, & Artichoke hummus.
- 1 1/2 cups Lentils
- 1 tsp Turmeric
- 1/2 tsp Cayenne
- 1 tsp Cumin
- 6 cups Vegetable Stock (I used water w/ "Rapunzel" bouillon cubes)
- 2 tbsp Olive Oil
- 1/2 tsp Mustard Seeds
- 2 Cloves of Garlic, minced
- 1/2 tsp Ginger Paste

1. Rinse lentils a couple times.
2. Bring the lentils, vegetable stock, turmeric, cayenne, & cumin to a boil in a pan.
3. Once boiling, bring down to simmer for about 25 minutes, or until lentils are soft.
4. Pour soup into a blender & blend to desired creaminess. If you like a chunkier soup, just pulse it. 
5. Saute garlic, ginger, & mustard seeds in the 2 tbsp of oil. About 5 minutes on medium heat. Then add to soup.
6. Soup should still be warm/hot if you took it from simmering pot to the blender, if not just put soup back into the pot and simmer for 5 minutes to re-heat.
**I found that I did not need to add any salt & pepper, but if you feel your soup needs it add some to taste.**
Serves about 4 people

- 2 Cups Fresh Shaved Coconut
- 1 Handful Of Fresh Cilantro, roughly chopped
- 4 Cloves Garlic
- 2 Jalapenos, finely chopped
- 1/2 Cup Water
- 2 Tbsp Olive Oil
- 1 Small Onion, diced
- 1/2 Tsp Cumin
- 1/2 Tsp Turmeric  
- 1/2 Tsp Garam Masala 
- 1/2 Tbsp Ginger Paste
- 1 Tomato, diced
- 1 Medium Green Bell Pepper
- 4 Small/Medium Potatoes, cut into decent sized cubes
- 2 to 2 1/2 Cups Of Cauliflower (I just used frozen)
- 2 or More Cups of Water
- Salt to taste

1. Start out by adding the coconut, cilantro, garlic, and 1/2 cup of water to a blender. Blend until creamy. Set aside.
2. Add 2 tbsp of olive oil to a slow/medium heat. Add in your onion, bell pepper, tomato, and all spices. Saute until  veggies begin to soften. 
3. Add in your coconut mixture. Thoroughly mix and let it heat up for approx. 2 minutes. Add your potatoes and stir everything together. Add in your 2 to 2 1/2 cups of water. Just make sure there is enough liquid to give your potatoes a chance to absorb and soften. If it seems to thick or dry feel free to add more water. Cover a cook at a low/medium heat for about 30 minutes.
4. At this point your potatoes should be starting to soften. Add in your cauliflower and cook an additional 20 minutes. Add salt to your liking and serve up with some basmati rice! This should feed about 3 to 4 people.

- Whole Grain Pizza Crust (Make it home-made or Pre-made)
- Salad Spring Mix
- Mushrooms
- Onion
- Cilantro
- Green Bell Pepper
- Zucchini
- Don Pepino Pizza Sauce (best sauce in the world!)
- Garlic Chili Sauce

1. Top your pizza with all your favorite goodies :-] and since I bought a pre-made crust, all I had to do was preheat my oven to 450 degrees and bake for about 8 to 10 minutes. 

- White or brown rice
- 1 handful of Shiitake Mushrooms
- 1 small Zucchini, julienne cut
- 1 small Yellow Onion, julienne cut
- Seaweed (I used Nori) cut into strips
- 2 tbsp Minced Garlic
- 2 tbsp Vegetable Oil/Olive Oil
- Salt & Pepper to taste

- 2 tbsp Gochujang (Red Pepper Paste)
- 1 tsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Rice Vinegar
- 1/2 tsp Sesame Seeds

1. Since I used a rice cooker, I let the rice cook while I prepared the vegetables. 
Cut up all your veggies into thin strips. I preferred to saute my veggies separately, but you can do it all together if its easier. 
2. Add 2 tbsp of oil to a medium heated skillet. Add veggies to skillet (Leave out seaweed) and saute them for no more than 3 to 5 minutes. Add minced garlic about halfway through cooking time. You don't want to over-cook the veggies. Just until they're soft. At this point I would also add a pinch of salt and pepper. 
3. When rice is finished add a big scoop of it into a serving bowl. If you cooked your veggies separately arrange the veggies around the sides of the bowl (This is traditionally how Koreans will serve bibimbap). Add the seaweed to the presentation at this point. The heat from the other veggies and the rice will soften the seaweed. 
4. To make the sauce you simply mix together all the ingredients into a bowl, and put 1 to 2 tbsp of the final mixture into the center of your veggies and rice. Mix contents of the bowl together, and then eat! 

*Feel free to use any veggies you like. Some people like to use spinach, gosari (aka Braken), kimchi, bean sprouts, etc.*

1/2 c. Onion, chopped
1 1/2 c. Napa Cabbage, finely chopped
1 tbsp Garlic, minced
1/4 c. Carrot, grated
Sesame Oil
1/4 c. Water chestnuts, finely chopped
3/4 c. Bulgur wheat
2 tbsp Cilantro, finely chopped
1 1/4 c. Water
1 tbsp Hoisin sauce
1/2 c. Teriyaki marinade
Wonton wrappers

1. In a saucepan, saute the onion & garlic in 1 tbsp of sesame oil until tender. Then add in ginger and saute for another minute. Add the bulgur wheat and cook for about 4 minutes, stirring constantly.
2. Add 1 cup of the water and simmer until the bulgur has softened and absorbed most of the water.
3. Add in the teriyaki sauce and continue to simmer until all the moisture is removed. Set aside to a separate mixing bowl.
4. In the same skillet, heat another tablespoon of sesame oil, saute remaining vegetables and water chestnuts until tender.
5. Add this mixture to the bulgur mixture and stir in the hoisin sauce.
6. Fill each wonton wrapper with approximately a teaspoon of filling. Be sure to squeeze the air out. Use water to help seal the edges and fold in either a triangle or rectangle shape. Or you can fold it fancy by first folding it into a triangle. Then bend back the two corners using a dab of water to hold them together. (so that they kind of look like tortellini)
7. In a clean skillet, heat approximately a tablespoon of sesame oil. Place prepared shumai in pan and brown evenly. When browned, reduce heat to low and quickly pour in 1/4 c. water into skillet and cover immediately, letting it steam off. Remove and place on serving dish. You can garnish with sauce (Soy sauce, hot sauce, or lemon juice), chopped green onions, or toasted sesame seeds, if desired :-) This recipe will make *about 30 shumai, give or take a few.

Sauteing onion, garlic, bulgur & water.
Mixed bulgur mixture with sauteed veggie mixture.
Filling each wonton wrapper with a tsp of filling.
They should all look similar to this.
Browning both sides of shumai. When done, toss them in your favorite sauce and serve!
- 1 frozen banana
- 1/4 cup frozen blueberries
- 1/4 cup organic soy milk

1. put all ingredients in blender. Blend until thick and creamy like soft serve ice cream!
- 5 kiwi, peeled
- 1 frozen banana
- The juice from 1 Lime
- 1/2 cup Coconut water

1. Add all ingredients into a blender. Blend, serve & enjoy :-)

- 1 medium sized eggplant
- 1/4 cup Teriyaki sauce
- 3 tbsp Hemp Oil
- 1 tbsp Lemon Juice
- 1 tbsp Red Pepper Flakes
- 1 tbsp Brown Sugar
- 1/2 tsp Sea Salt
- 1 tbsp Garlic
- 1 tbsp Paprika
- 2 dashes of Liquid Smoke (optional)
- 3 tbsp Dulse

1. Either with a mandolin or potato peeler, slice up your eggplant into strips.
2. In a large bowl mix remaining ingredients. Add sliced eggplant to sauce mixture, and let sit in fridge for at least 30 minutes to marinate.
3. Fill up your dehydrator with your eggplant strips and dehydrate for about 15 hours (or more depending on your dehydrator). I flipped my eggplant strips over halfway through for an even dehydration.
*Feel free to flavor your eggplant bacon however you like*

- 1 tbsp Olive Oil
- 1/2 medium sized Yellow Onion, diced
- 1 cup quartered Baby Portobello Mushrooms
- 1 cup quartered Shiitake Mushrooms
- 1 cup quartered Button Mushrooms
- 1 tbsp Whole-Wheat Pastry Flour
- 1 can Mushroom Gravy (Campbell's Brand)
- 1 cup Vegetable Stock
- 1/2 cup Tofutti Sour Cream
- 1 tbsp Garlic, minced
- 1tbsp Ground Mustard
- Salt & Pepper to taste

1. Heat oil and saute the onion and mushroom until onion appears translucent. Add in garlic. Sprinkle in the flour and cook until a little pasty. Add the gravy and the vegetable stock and simmer for 20 minutes.
2. Mix the sour cream and the mustard together in a separate bowl, then pour into the gravy mixture and heat through. If it seems a bit watery, you may add another tablespoon of flour, and turn off heat and let sit for a little while, it will thicken. Serves 4.