vegan

1. Put all ingredients in the food processor except the olive oil and the water.  Turn on processor and add about 1/4 cup water and a few tablespoons of oil or until you get the consistency you like.
2. Process until smooth.
3. Taste and correct seasoning if needed.
4. I like to serve garnished with a little paprika (a little color never hurt anybody!) and parsley.
5. Serve with veggies or pita bread or chips.  Or use in your favorite wrap or sandwich instead of cheese and condiments!

1. Combine, onion, mango, red bell pepper, corn, beans and lime juice in a bowl until mixed well.
2. Add salt, pepper and cilantro and mix again.

Put all ingredients into blender. Blend until smooth. Drink up!

1. Mix Bragg's liquid aminos, olive oil, lemon juice in a separate bowl.
2. Put kale leaves in a large bowl.  Pour dressing over, and massage into leaves 1-2 minutes to soften.
3. Place in serving bowl(s), if not already.  Top with peppers, avocado, and seeds.

1. Mix cabbage, carrots, and parsley together in a large bowl.
2. Whisk oil, vinegar, and agave together in a small bowl.
3. Drizzle dressing over veggies and mix in until thoroughly coated.
4. Serve sprinkled with sesame seeds just prior to serving.

1. Preheat oven to 350 degrees.  Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.  Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile heat oil in a skillet over medium heat.  Saute onion until tender.  Add garlic, and saute for 2-3 minutes.  Stir in the tomatoes and cook only until the tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.  Toss with the sauteed vegetables, olives and basil.
5. Scoop servings into serving bowls.  Top with cheese.  Serve warm.

1. Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color. 2. In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet. 3. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. He is currently living for the year in Tartu, Estonia.

1. Put all ingredients in food processor, blend until desired consistency.
2. Serve with avocado slices or tortilla chips.

1. Whiz the almonds in the food processor until they're finely ground.
2. Add the water and make it a pretty smooth.
3. Add in the remaining ingredients (and more water if you like, hummus may thicken up).
4. Blend until smooth and adjust seasonings to taste.
5. Spoon into a serving bowl, sprinkle with paprika and chopped parsley to garnish.  Serve with your favorite raw crackers and veggies.  Enjoy!

1.  Drain the water and pat the sunflower seeds dry.  Pulse them in a food processor until mostly ground, leave some chunks for texture.  Mix in a bowl with the remaining salad base ingredients.
2. Combine dressing ingredients in the food processor or blender.  Whizz until smooth and creamy.
3. Add dressing to the sunflower seed base.
4. Spoon into lettuce leaves and top with tomato slices.

Save any extra salad in the refrigerator for up to 4 days.