Rosemary Lemon Roasted Potatoes


6-7 medium organic red potatoes
1 bundle of fresh rosemary
~½ cup neutral oil, such as sunflower or avocado
1 lemon
½ fresh honey
½ tsp. Earth Balance or vegan butter
1 TBP. mustard
1 oz. plant milk
½ tsp salt and black pepper


A simple side dish that pairs well with any hearty entree. The first step is to preheat the oven to 420 degrees. Next, rinse and slice the potatoes, in about 1/8 inch pieces. Grab a large bowl and toss the potato slices with a generous glug of oil. Any oil should go but we prefer avocado, grape-seed, or sunflower. Next, coat the potatoes with some cranks of fresh cracked sea salt and pepper. Leave to sit until your rosemary sauce is done.

The next step is to melt a bit of Earth balance in a pan on medium to medium low. Follow this up by simmering some chunks of fresh rosemary in the butter. Add some sea salt and black pepper. Now transfer the mixture into the potatoes. It’s okay to leave the stalks of rosemary as this adds flavor. Next you’ll want to actual pick the leaves of rosemary off the actual stock. Sprinkle these on the top as well. Next, roll the lemon like you’re making dough, slice it in half, and squeeze the juice all over the potatoes. Feel free to add some lemon zest or actual lemon slices on top. The pan should look similar to the this.

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Bake potatoes for about 20-25 minutes or until golden brown. As the potatoes near the end of their cooking time, whip up a quick honey mustard rosemary dipping sauce by adding the mustard, melted honey, plant milk, and fresh rosemary. Taking this a step further you can simply roast some whole rosemary stalks in the oven and pick these leaves off for the sauce. As always, feel free to go the store bought route if you need. When ready, simply serve the potatoes with a side of sauce, and perhaps some BBQ Tempeh or Brown sugar pulled Jackfruit. Stay tuned!

Post-bake. Nice and crispy!

Post-bake. Nice and crispy!

Toasted Quinoa Potato Salad


7-10 medium red potatoes
½ red onion
1 cup of quinoa, boiled and toasted
1 cup of vegenaise 
1 TBP dried dill
1 oz. whole grain mustard
½ oz. olive oil
2-3 pickles, chopped with a little juice
2-3 carrots, sliced
Spring of green onion
Sea salt and cracked black pepper 
½ oz. Sriracha [optional]



The first step is to add about 3-4 inches of water in a large pot. Season the water with sea salt and olive oil. While the water boils, peel and cut your potatoes. Feel free to leave some skin on if you're the type. After bringing the water to a boil, add a steaming basket and add the potatoes. Steam about 10 minutes or until you push a toothpick through the potatoes with minimal "mmff". I prefer my potatoes on the firm side when making them into cold salads. What you don't want is a sloppy, starchy mess of potatoes where you can no longer tell what shape you cut them into. After steaming the potatoes, remove from heat and rinse in a colander under cool water. Put in fridge until you're quinoa is ready and you're ready to add everything. 

As you steam the potatoes, get you're quinoa going. Simply follow the instructions, which is usually explains that 1 cup dry of quinoa yields about 3 cups cooked quinoa. To cook 1 cup quinoa, you need about 2 cups of water. Bring to a boil, add a lid and turn the heat down to low. When light, fluffy and the water is all absorbed, remove from heat. Get a hot pan going with a very small glug of olive oil. Once the oil is hot, add the quinoa. Slowly toss as it turns a more golden brown. Remove from heat when quinoa is evenly toasted. 

After steaming the potatoes, remove from heat and rinse in a colander under cool water. Add potatoes to large bowl. Add in veganaise, mustard, salt, pepper, carrots, pickles, and quinoa. Feel free to adjust the ingredients depending on how saucy you like it. Put in fridge until ready to eat. For a little zip and photogenic pizzazz, add some Sriracha and a sprinkle of freshly chopped onion. 

BBQ Tempeh Noodle Salad



1 package of tempeh
1-2 oz. neutral oil, such as avocado or sunflower 
3-4 oz. BBQ sauce
½ oz. tamari or liquid aminos
1 package of romaine lettuce
1 package rice noodles
1 carrot
1 cup of spinach
1 small handful of cilantro
½ red onion


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You'll want to start by marinating the tempeh. Prepare your marinade in a sealable container by mixing together BBQ sauce, tamari, oil, salt, pepper, and garlic. When ready,  cut tempeh in half and score with knife in random spots, aka stab small holes so the tempeh absorbs the marinade a little better. This is optional however. Put lid in an marinade for 1+ hours or over night. The longer it marinates, the bolder the flavor.

When ready to cook, simply remove tempeh and grill on both sides about minutes. You can also bake the tempeh at 400 degree for about 20 minutes, but it tends to try out much faster. Save the extra marinade to ladle over the tempeh as it cooks. When ready, remove from heat to cool. Slice at aesthetically-pleasing angles. 

Now get your rice noodles boiling. When ready, rinse under cold water and taste to ensure they are properly cooked. Next, prepare your veg by rinsing and chopping the romaine, peeling the carrot, chopping the cilantro, and slicing the red onion. Add all ingredients on a fat plate and top with sliced tempeh. Feel free to add as many veg as you like, we'd recommend sautéed mushrooms, hemp hearts, a little celery, radishes, honestly you can't go wrong with salads. It's whatever YOU like!

Top with your favorite dressing, such as a sesame vinaigrette or a ranch sauce. We will definitely have to come up with a homemade option that pairs well with this. As always, more content coming soon! 

Tofu Scramble

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½-1 block of firm or extra firm tofu 
¾ cup of chopped cauliflower or broccoli
½ an onion
1-2 cloves of garlic, chopped finely
1 medium green pepper 
1 medium tomato 
1 cup of mushrooms, of any variety
1 cup of spinach
Curry Powder
Coriander Seed
Cayenne Pepper
Salt and Pepper
½ oz nutritional yeast



Start by getting a very large bowl and breaking up the tofu into chunks. Don't worry about the size really because you'll be breaking it up further soon. Chop the cauliflower and green pepper, slice the mushrooms. Feel free to add any other veggies you might fancy. Add these to the bowl and top with the followings dashes of each seasoning. When we say dash, we mean a good shake or a heavy sprinkle. 

Curry - 10
Turmeric - 2
Coriander Seed - 2-3
Cayenne - 2
Cumin - 4-5
Add salt and pepper to taste

Mix throughly, breaking the tofu up into smaller pieces using a wooden spoon or something of the sort. You don't want it to be very fine and mine-like so leave some bigger chunks. 

When the veggies are ready, start by heating up a large pan with a generous knob of coconut oil. Mince the garlic and onion. Add to the oil when hot, stirring until translucent. Add the entire bowl of tofu mix to the hot pan. Toss until veggies are stir-fried, about 10-15 minutes depending on your amount. Add spinach and turn off the heat, letting it cook slightly and wilt. 

Remove from heat and serve in bowl. Top with fresh, chopped tomatoes, nutritional yeast, cilantro if you have it, and some Sriracha for that extra zing if you need it! And/or toast. 

Sweet N' Sour Coconut Sesame Noodle Bowl,



5 cups veggies
1 can coconut cream 
1 package mushrooms (sliced white, baby bella, or similar)
2 cups baby broccoli
A stalk or two of green onion 
½ white onion (minced)
1 large pack of thin rice noodles
1 oz. Bragg's Aminos or Tamari
~1 oz. Coconut or Rice Vinegar
1-2 oz. melted coconut oil
½ oz. Sesame Oil
Small knob of fresh ginger
Small handful of Hemp Hearts
Small handful of Sesame Seeds
1 garlic glove
1 oz. Sriracha


It's recommended you have veggie stock prepped prior to starting. If not, no worries, the store bought stuff should suffice!

When ready, start by sautéing garlic, white onion and ginger in hot coconut oil.

And inhale one of the greatest smells known...

When the garlic and onion are translucent, add the hemp, sesame seeds, mushrooms, and broccoli. At this point you can add any other veggies that you might fancy. After the mushrooms are browned, add the Sriracha, aminos, coconut cream, and veggie stock. Simmer for a good while or until ready to eat. When ready to serve, simply boil off the noodles, strain and separate into bowls. Top with veggies, broth, and garnish with green onion.