INGREDIENTS 

• 1 cup brown lentils 

• 1 cup sliced shitake mushrooms 

• 1 jar tomato sauce 

• 3 cups vegetable broth 

• 2 small yellow onions 

• 3 tbsp Garlic paste

• 3 tbsp tomato paste

• 1 tbsp oregano

• 1 tbsp Italian seasoning 

• 2 tbsp adobo seasoning 

• ½ cup cashew milk 

• ¼ coconut aminos

• Salt and pepper 

• Basil for garnish 

INSTRUCTIONS 

• Lentils: 

  • In a pot sweat one diced onion 

  • Add one tbsp garlic 

  • Add lentils and broth, rice wine vinegar and coco aminos  

  • Cook for 35 min or until lentils are soft 

  • *You may need to add more liquid if your lentils are not softening

• Coat mushrooms with olive oil and roast mushrooms at 400 degrees 

• In a large saucepan with a cover, cook garlic for 1 min 

• Add cooked lentils and mushrooms 

• Blend half of the lentil mushroom mixture, then return the blended mixture to the saucepan 

• Add tomato paste 

• Add Tomato sauce

• Add a bit of liquid from cooked lentils 

• Add oregano and Italian seasoning 

• Bury lasagna noodles into sauce and lentil mixture 

• Cook for 15 min or until noodles are cooked.

INGREDIENTS 

• 1 package of Extra firm tofu- dried and  diced  

• 1 jar of Green curry paste 

• 1 can of coconut milk 

• 1 head of broccoli 

• 1 sweet potato 

• White rice, or any grain

INSTRUCTIONS 

• Preheat oven to 400 degrees 

• Coat broccoli spears in sesame oil and roast for 20 min 

• Chop sweet potatoes, coat with olive oil, and roast for 20 min at 400 degrees 

• Saute tofu on each side for two min or until golden brown

• In a separate small saucepan add green curry and coconut milk. Heat and continuously stir

• Add green curry sauce to tofu pan. Add sweet potatoes and broccoli and enjoy!

INGREDIENTS 

• 1 tbsp Chili oil 

• ¼ cup Rice wine vinegar 

• ¼ cup Coco aminos 

• 1 tbsp umami seasoning 

• Ginger to taste 

• One small container of miso paste 

• 4 cups Vegan miso or pho broth

• Wakame rice Ramen noodles 

• Mushrooms 

• Tofu 

• Baby Bok Choy 

• Scallions

• Bean sprouts 

INSTRUCTIONS 

• Tofu

  • Dry, cube and marinate tofu for 30 min in rice wine vinegar and coco Aminos 

  • Chop bok choy into bite sizes. 

• Broth

  • The secret to good homemade ramen is to keep tasting and seasoning your broth. 

  • Sauté miso in chili oil over medium-high heat for 5 min

  • Add garlic 

  • Add rice wine vinegar 

  • Add 2 cups of broth 

  • Add chili flakes 

  • Add umami seasoning 

  • Add remaining ingredients  

  • Simmer for ten minutes

  • Adjust seasoning as needed 

INGREDIENTS 

• 1 package Maitake mushrooms

• 1 cup farro 

• One box spinach

• Shaved Parmesan cheese

• Pine nuts 

INSTRUCTIONS 

• Combine 2 cups of broth for 1 cup of rinsed farro bring to a boil

• Reduce to simmer for 25 min 

• Coat mushrooms in toasted sesame oil, lay flat on parchment paper and roast at 400 degrees for 20 min

• Add Himalayan sea salt while mushrooms are hot 

• Toast pine nuts over medium heat for 3 min 

• Wilt one box of spinach of medium-high heat and add crushed garlic for last minute.

• Combine spinach, farro and mushrooms 

• Add shaved Parmesan and enjoy!