​Serves 6
Ingredients

• 1 cup of lentils, rinsed
• 2 cups of water
• 1/4 tsp salt
• 8 oz mushrooms, sauteed - optional
• 2 - 3 tbsp Mexican spice blend (recipe) or purchase a pre-made packet
• 1/2 lettuce roughly chopped
• 1 avocado, chopped in chunks
• 1 tomato, chopped in chunks
• Salsa
• Taco shells or chips or your choice 
• Queso Cheez recipe (optional)

​Directions
Bring water to boil and add lentils and salt. Simmer uncovered for 20 - 30 minutes. Stir occasionally to make sure the lentils are covered with the water. If using mushrooms, mix the lentils with then and add your Mexican spice blend until lentils are covered. Add water to cover your lentils to sauté for about 10 minutes or until all of water evaporates.  To plate up, spread chips on a plate and top with the Mexican meat and a dollop of Queso Cheez followed by lettuce, tomatoes, avocado and salsa. Enjoy!

This mushroom soup is a simple recipe that goes above and beyond other soup recipes. It's creamy texture and flavorful taste make it the ideal choice for a mid-winter meal. Packed with cashews, garlic, and mushrooms, it also is packed with nutrients as well.

,Serves 6
Ingredients

• 24 oz button mushrooms, sliced
• 4 cloves garlic, chopped
• 1/2 yellow onion, chopped
• 1.5 tbsp olive oil
• 1/2 cup raw cashews
• 4 cups vegetable stock
• 1/2 cup plant based milk or 1/4 cup water
• 3/4 cup white wine
• 1 tsp thyme
• 4 tbsp salt
• 1 tbsp flour
• 1/2 cup nutritional yeast
• fresh ground black pepper
• chopped fresh parsley for garnish
• ground paprika for garnish

Directions

1. Heat 1 tbsp olive oil in a pot over medium high flame. 
2. Add onion and sauté until translucent. 
3. Add 3/4 of the garlic and sauté for a couple of more minutes making sure to move around so prevent sticking
4. Add 20 oz of the mushrooms and continue to sauté 
5. Add the 1/2 cup wine and the thyme and cook for 5 minutes
6. Add the vegetable stock and cook on low heat for 15 minutes
7. Meanwhile blend the cashews with either the plant based milk or the water until smooth’ Also mix the flour with about two tablespoon of the stock taken from the mushroom mix and set aside
8. Blend the soup using a blender or emersion blender
9. Slowly add the flour mix to the soup and let simmer for about 5 minutes
10. Slowly add the cashew mix to the soup
11. Heat the rest of the olive oil in a pan and the rest of the garlic and white wine and then add the remaining mushrooms
12. Sautee for about 5- 10 minutes
13. Add these mushrooms to your soup and mix
14. Ladle soup into bowls and garnish with ground paprika and parsley

Serves 6
Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 medium onion
• 2 28 oz cans crushed tomatoes or 2 lbs whole tomatoes, chopped
• 1 small head of cauliflower, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 3 tbs nutritional yeast flakes
• 1/2 to 1 cup of water
• 1/2 cup cashews soaked hot water
• Fresh chopped basil for garnish (optional)

Directions

1. add olive oil to  a large pot and heat over medium to high flame. 
2. Add your onions and sauté until translucent and then add garlic, basil, oregano and salt and sauté a couple of more minutes while moving it around with a spatula or spoon. 
3. Add the crushed tomatoes and cauliflower. Bring to a boil and let simmer vigorously for around 25 minutes. 
4. Meanwhile blend the cashews and water in a blender until smooth. 
5. Blend the soup in a blender or using an emersion blender.
6. Add the smooth cashew and nutritional yeast.
7. Simmer on low for another 10 - 15 minutes .
8. If the soup is too thick for your taste you can add more water.
9. Ladle soup into bowls and drizzle with olive oil and chopped basil if desired.

​Vegan Crepes  (Makes between 6-8 crepes) 
Ingredients:

• 1.5 cups flour
• 3 tbsp sugar
• 1/2 tsp baking soda
• A dash of cinnamon
• 1 3/4 cups plant-based milk
• 1 tsp vanilla extract
• Vegan margarine 
• Toppings of your choice: peanut butter, powdered sugar, fruit compote, etc. (see below) 

Directions:
Add dry ingredients to a large bowl and mix together. Add milk and vanilla extract. Mix well until there are no lumps in the batter. Preheat a large pan on medium heat and add about a tbsp. of vegan margarine. Melt margarine and roll pan so margarine covers the bottom of the pan. Add about a half cup of batter to pan and spread evenly over the pan. Slide a spatula around the edges of the crepe to make sure it doesn’t stick. When the crepe is slightly browned, flip it over. When the other side is slightly browned, move it to a plate.  Add a filling such as peanut butter or fruit. Roll up crepe and add powdered sugar to the top.

Peanut Butter Cream   (Makes filling for about 3 crepes) 
Ingredients:

• 1/2 cup peanut butter 
• 2 tbsp. sugar 

Directions:
Combine all ingredients and mix until smooth.

Chocolate Sauce  (Makes filling for about 3 crepes )
Ingredients:

• 1/3 cup dairy-free chocolate chips 
• 1 tbsp. non-dairy milk 

Directions:
Microwave chocolate chips for 1 min. Mix with a fork until chips are melted then add milk. Mix until smooth.
 
Sweet Cream  (Makes filling for about 3 crepes) 
Ingredients:

• 1/2 cup Tofutti cream cheese
• 2 tbsp powdered sugar
• 1/2 tsp vanilla 

Directions:
Combine all ingredients and mix until smooth

Fruit Compote  (Makes filling for about 3 crepes) 
Ingredients:

• 1 1/2 cup frozen fruit
• 1 1/2 tbsp. sugar 

Directions:
Bring a small pot to medium-low heat. Add frozen fruit and sugar and mix.  Lower heat and simmer for 10 minutes or until syrup is to desired consistency.