Recipes

• Preheat Oven to 275°F (135°C) or make croutons a day ahead.
• Make the soup: Heat the Instant Pot using the Sauté button. When hot, add the oil, carrot, onion and mushrooms. Sauté for 10 min until ingredients are lightly browned.
• Add garlic and sauté an additional 1minute.
• Pour ½ cup of the water into the pan and use a wooden spatula or spoon to scrape up the brown bits on the bottom of the pan.
• Add the remaining soup ingredients.
• Cook the soup: Turn off the Sauté function. Close the Instant Pot. Seal the steam vent. Set the Soup function to 30 minutes and turn the Instant Pot on. Let it cook and release the steam naturally.
• Make the croutons: Put the spices and the butter in a small dish. Melt together in the microwave for 30-40 seconds. Cut the bread into 1½ inch (4cm) cubes. For croutons with more crunch, let the cubed bread sit out on the counter over night.
• Put the croutons in a large bowl. Pour the seasoned butter over the croutons while stirring the croutons. When the butter is added, give it a few tosses to help the butter distribute.
• Put the croutons in a single layer on a baking sheet with a sil pat liner or parchment paper. Bake 5 minutes. Stir. Bake another 5 minutes or until the croutons are lightly browned.
• Finish the soup: When the pressure is released, open the soup. If the soup is too thick, add water ¼ cup at a time to loosen the soup. If you would like your soup less "chunky" put some (or all) of your soup in a blender. Cover with a folded cloth to avoid being splashed with hot liquid. Blend 30 seconds and return to the soup pot. Add parsley, soy sauce, and coconut cream (see note).
• Garnish: Float a few croutons on the soup, sprinkle with minced chives. Serve additional croutons on the side.
• Any leftovers can be frozen in your Souper Cubes to use for another meal.

• Preheat oven to 425°F.
• Clean beets and cut into 1 inch (2.5 cm) cubes. Place on large sil pat and drizzle lightly with avocado oil. Place in oven to roast for 10 minutes.
• In a large bowl, prepare the the rest of the vegetables. Remove the stems from the brussels sprouts and cut in half vertically. Add 10 peeled whole cloves of garlic. Large chop the yellow onion. Wash the potatoes and cut into similar sized cubes. Wash the carrots and cut into similar sized pieces. Stir the veggies in the bowl to mix them up.
• Put the oil, vinegar, rosemary, thyme, and salt into a blender. Blend on high speed for 60 seconds. Pour over the veggies and give it a good stir.
• Prepare the asparagus. Clean 12 stalks and cut it into 1" pieces.
• Place the beets in the oven to roast for 10 minutes.
• Add the veggies to the pan with the beets. Distribute to an even single layer.

  Return to the oven and bake 25 minutes more.
• Add the asparagus and the whole cherry tomatoes on top of the roasted veggies. Slide back in the oven and bake another 15 minutes.
• Serve family style in a large heated bowl. For garnish, sprinkle with parsley confetti and add a small sprig of fresh rosemary. For condiments, serve with Cashew Vegan Sour Cream or Fresh Ranch Dressing.

Prepare Ingredients

• Zest one large orange. Set aside.

  Juice the orange. Put one TBSP flax seed in a small bowl. Add 3TBSP orange just. Stir gently. Set aside to "gel".

  Put 36 raspberries "stem up" in a flat dish. Add a drop or two of balsamic vinegar in each stem indentation. Cover lightly and put in refrigerator to chill and and marinate.

Make Chocolate Mousse Step 1

• In your food processor work bowl: combine the flax egg, avocado, date sugar, coconut sugar, cacao powder, vanilla, balsamic vinegar, and soy sauce and melted coconut oil. Process thoroughly to get a smooth texture.

Make Chocolate Mousse Step 2

• Scrape bowl.

  Reserve 12 long pieces of orange zest and set aside.

  Add 1/4 cup or remaining orange zest (to taste) to the work bowl. Pulse to process the mouse and orange zest. You want chunks of orange zest in the mouse, but not too small.

  Adjust the texture of the mousse. If it is too thick, add a teaspoon or two of orange juice. If it is too runny, add a tablespoon of melted coconut oil. It will become more solid as it cools.
• Refrigerate for at least one hour (or overnight) to allow the mousse to set up.

Garnish and Serve

• Pre-heat oven to 350°F (175°C)
• Make flax egg: put the ground flax meal in a small cup or bowl. Add the water and stir. Let the egg set for 5 minutes to absorb the water.
• Measure dry ingredients into medium work bowl or mixer, stir to combine.
• Add flax egg and wet ingredients, stir until a dough comes together. It will be very stiff.
• Line a 3 cup Pyrex container with parchment paper. Press the dough into this "mold." Use the back of a spoon dipped in water if the dough is being stubborn.
• Alternate method: place 1/4 of a pice of parchment paper on your work surface. Using a pencil and ruler, draw a 5" x 7" rectangle on the paper. Press the dough into a single "biscuit" inside the rectangle.
• Use the parchment paper to lift the "biscuit" onto your baking sheet. Bake 18 to 20 minutes until the biscuit is done and a bit dry. Lift out of the oven and let the biscuit cool on wire rack for 10 minutes.
• Cut the biscuit into 8 slices. Place the biscuits back on the cooking sheet with one of the sides facing down. Bake 10 minutes. Flip the biscuits so the other side is down, and bake 10 minutes more. Remove from oven to a cooling rack.
• While your biscotti are cooling (and making the kitchen smell amazing!), metal the chocolate chips. Place them in a small cup (a coffee cup works well), and microwave for 22 seconds. Take the cup out of the microwave and stir the chocolate. Repeat this process, 22 seconds at a time, to heat the chocolate slowly until it is all melted.
• Decorate the biscotti with the melted chocolate. Serve with your favorite podcast and warm beverage. Happy New Year!

• Before you begin your soup, make a full recipe of the Cashew-Cilantro Vegan Sour Cream or the Cashew Vegan Sour Cream.
• Press the "Sauté" button on the Instant Pot and let the pot warm up until the readout changes to "hot".
• Melt 2 TBSP coconut oil and add the shallots. Cook until the shallots are translucent and have started to brown.
• Add the fresh, grated ginger and all of the ground spices to the center of the pot. Add a bit more coconut oil so the spices cling together like a paste. Toast in the bottom of the pot until fragrant.
• Add the minced cilantro stems and garlic. Stir 30 seconds
• Add the roasted tomatoes, farro (or the same amount quinoa for gluten free) and red lentils to the pot, along with 6 cups of vegetable broth. Add salt to taste.
• Close the Instant Pot. Close the steam release valve. Press the multi grain program button. Adjust cook time to 20 minutes. When the soup is finished, let the pressure release naturally. The whole process will be 60-70 minutes.
• When the pressure is released, open the pot and stir in the cashew cream.
• For additional taste, flavor, and nutritional value, add some raw, chopped spinach to the soup as well.
• Garnish with a dollop of sour cream and a few cilantro leaves. Float a tsp of Sherry Vinegar on top of the soup.

• Preheat oven to 425℉  (220℃). Line a large cooking sheet with a sil pat or parchment paper.
• Open the biscuits and cut each biscuit into four pieces. Roll each into a cylindrical shape.
• Boil a pot of water. Slowly add the soda to the water. Be careful, the soda will cause the water to boil vigorously for a bit.
• Drop in 8 to ten "pretzels" into the water and cook them for 75-90 seconds. Using a colander spoon, scoop the pretzels out to drain dry.
• Arrange the pizza bites on the baking sheet. Generously brush on the melted butter. Sprinkle coarse salt onto the pretzels
• Bake in the oven for 15 minutes until golden brown.
• Serve with Cashew Queso, or Cashew-Cilantro Sour Cream. Add some veggies to the plate as well if you like.

• In your food processor: Using the "S" blade, process the cashews until they are finely chopped. Add the maca flour and salt. Pulse 5 times to combine.
• Add the dates and process until the mixture resembles a fine meal. If needed, add olive oil little by little until the mixture will adhere and form small balls.
• Using a #70 or 1 TBSP scoop, make small cashew balls and roll them in sesame seeds until they are covered.
• The balls will hold together well after a couple of hours in the refrigerator.

• Prepare the noodles: put the ready-to-eat yakisoba noodles in a bowl of very hot water. They are already cook, but you do want to heat them up.
• In a large flat skillet or wok: heat the oil over medium-high heat. Sauté the mushrooms until they loose most of their moisture and begin to brown.
• Add the remaining vegetable and cook, stirring frequently, until the vegetables are vibrant in color and they have begun to wilt.
• When the vegetables are warm, add the peanut sauce and toss to distribute.
• To serve: drain the noodles and divide between two plates. Top the noodles with the peanut sauce / vegetable mixture.
• Garnish: sprinkle some green onion over the top. Add three sprigs of cilantro to each plate. Add 2 cherry tomatoes (sliced in half) and sprinkle chopped peanuts on top of the dish. Add a slice of lime to the side of the plate.