• 1 1⁄2 medium avocado
• 2 - 3 tablespoons cacao powder
• 2 tablespoons almond butter (or use sunflower seed butter for nut free option)
• 1 cup milk alternative (I used unsweetened oat or almond)
• 1⁄2 teaspoon maca powder (optional)

• 2 peaches, chopped
• ½ cup raspberries
• 5 mint leaves
• 1 cup non-dairy yogurt or a dash of milk depending on preferred consistency

• 1 1⁄2 tablespoon oil
• 1⁄2 teaspoon cumin seeds
• 3 curry leaves
• 1 teaspoon mustard seeds
• 1 large red bell pepper, chopped
• 1⁄8 teaspoon asafoetida
• 1 teaspoon salt
• 3⁄4 cups tomatoes (crushed)
• 2 tablespoons unrefined brown sugar (or coconut sugar)
• 1 teaspoon cornstarch (+3 tsp water, combine first to make a cornstarch slurry before adding to the mix)
• 2 teaspoons lemon juice

For the Base

• 1 1⁄2 cup oats
• 1 cup almond flour
• 1⁄2 teaspoon baking powder
• 3-4 tablespoons melted coconut oil/vegan butter

For the Caramel

• 15 medjool dates soaked for 15 mins
• 1⁄2 cup almond butter
• 4 tablespoons maple syrup

For the Peanut Butter Mousse

• 340 grams of peanut butter
• 1 can 400g coconut cream (chilled overnight)
• 1 cup sugar powdered coconut sugar (grind up regular coconut sugar so it becomes fine)

For the Chocolate Ganache

• 1 cup coconut cream
• 280 grams chocolate

For Topping

• Roasted salted peanuts chopped roughly
• Unreal peanut butter cups smashed (optional)

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• 1⁄2 butternut squash chopped
• 2 roma tomatoes
• chopped (or 1 cup crushed tomatoes)
• 1 tablespoon olive oil
• 1⁄2 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon chopped green chilis
• 1⁄8 teaspoon asafoetida
• 1⁄2 tablespoon curry powder
• ¼ cup water
• 1⁄2 teaspoon salt
• 1⁄2 cup coconut milk (OR 1/2 cup soaked/blended cashews)
• 1 cup spinach

• 1 ciabatta loaf
• 8 ounces vegan cream cheese
• 1⁄4 cup kalamata olives
• 1⁄4 cup sun-dried tomatoes
• 1⁄4 cup chilis
• 1⁄4 cup parsley
• 1 tablespoon English mustard
• 12 tomato slices
• 1 cup vegan mozzarella (shredded)

• 10 roma tomatoes
• 2 red bell peppers
• 1 tablespoon chili oil or extra virgin olive oil
• 1 teaspoon salt
• 1⁄2 tablespoon miso
• 1⁄8 teaspoon asafoetida
• 1⁄4 teaspoon black pepper
• 1⁄2 cup cashews (soaked overnight)
• 1⁄4 cup oat milk
• 1 teaspoon butter
• 1 teaspoon parsley (chopped)
• 1 teaspoon chili flakes
• 1 sourdough slice (or any bread)

Chickpea Curry

• 2 green chiles (finely chopped)
• thumb size fresh ginger (grated)
• 2 teaspoons garam masala
• 1⁄8 teaspoon asafoetida
• 1⁄4 teaspoon turmeric
• 1 cinnamon stick (large)
• 2 teaspoons cumin
• 1⁄2 teaspoon salt
• 6 cups spinach
• 1⁄2 cup cilantro (fresh)
• 2 cans chickpeas, drained
• 1 1⁄2 cup coconut milk
• 1⁄2 lemon (juice)
• 1/2 soft silken tofu ( optional) 

Rice

• 1 cup rice
• 2 cups water
• 1⁄2 tablespoon butter
• 1 teaspoon turmeric

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Popcorn

• 1 cup corn kernels
• 2 tablespoons avocado oil

Flavor

• 3 tablespoons butter
• 2 tablespoons nutritional yeast
• 1 tablespoon dried dill
• 1 1⁄2 tablespoon jalapeño juice (I use the juice from a jar of jalapeños)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

• 2 cups cashews, soaked overnight
• 2 tablespoons nutritional yeast
• 2 tablespoons paprika
• 1 tablespoon mustard
• 1 teaspoon sea salt
• 10 pickled jalapeños slices
• 3 tablespoons jalapeño juice, from the jar
• 2 tablespoons diced Rotel tomatoes
• 1 cup water (more as needed)

Toppings

• 1⁄4 cup black beans
• 1⁄4 cup Rotel tomatoes
• 1 jalapeño Cilantro

• 1 cup brown rice
• 3 cups shiitake mushrooms
• 1 1⁄2 cup cabbage
• 1 tablespoon ginger (grated)
• 2 carrots
• 1 red chili (fresh)
• 1 teaspoon sesame seeds
• 1⁄2 tablespoon olive oil Sauce
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon sambal oelek
• 1 tablespoon rice vinegar
• 2 tablespoons agave

Pasta

• 8 ounces pasta (option to sub protein pasta)
• 4 cups mushrooms (raw, sliced)
• 1 can sun-dried tomatoes (in olive oil)
• ¼ cup chopped parsley

Sauce

• 1 cup raw cashews, soaked overnight in water
• 1 cup coconut milk 1 cup oat milk (or any dairy milk)
• 1 tablespoon miso
• 2 lemons, juiced 1⁄4 cup nutritional yeast
• 1 teaspoon salt
• 2 tablespoons parsley

• 2 cans white beans, drained
• 1 large sweet potato, peeled and cubed
• 1 cup diced tomatoes
• 1 cup coconut milk
• 1 cup green cabbage, finely chopped
• 2 serrano peppers, finely chopped
• 1⁄2 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1⁄8 teaspoon asafoetida
• 1 1⁄2 teaspoon curry powder
• 1 1⁄2 teaspoon salt

• 1 cup hemp hearts
• 1/3 cup nut yeast
• 1 tbsp maple syrup
• 2 tbsp acv
• Juice of one lemon
• 2 tbsp dijon mustard
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup water