Savory Herb Tempeh

2 8-oz. packages tempeh, diced
2 tbsp balsamic vinegar
3 tbsp olive oil
2 tbsp low-sodium tamari
2 tsp poultry seasoning
1/2 tsp salt
black pepper to taste

Add all of the ingredients mixture to a large ziploc bag and seal, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 25 minutes, then turn the tempeh and bake uncovered for an additional 10 minutes.

Crockpot Curry Lentil Stew

1 tsp cumin seed
1 tsp ground coriander
1/2 tsp ground ginger
1 tsp curry powder
1/2 tsp garam masala
1 tsp mild paprika
1/2 tsp red chile powder
2 tbsp dried shredded coconut
2 tbsp vegetable oil
1 tbsp grated ginger
4 cloves garlic, minced
1 tbsp tomato paste
1 3/4 cup green lentils, rinsed well
2 small red, purple, or yukon gold potatoes, diced
2 large carrots, diced
4 cups low-sodium vegetable stock
2 cups hot water
1 tbsp lime juice (from half a lime)
1 1/2 tsp salt

In a spice grinder grind together the cumin seeds, coriander, dried ginger, curry powder, garam masala, paprika, and chile powder. Add the dried coconut and pulse until combined. Add the vegetable oil to a frying pan along with the grated ginger, minced garlic, tomato paste, and spice mixture, and cook on medium heat for 1-2 minutes, stirring frequently. Move this mixture to a crockpot along with the lentils, potatoes and carrots, vegetable stock, and water, and stir to combine. Add the bay leaf to a medium-sized crockpot and cook on high heat for 6 hours. When finished cooking, remove the bay leaf and stir in the lime juice and salt. Add additional salt if necessary. Makes 8 cups.

Nut Butter

Roasted Cashew Butter

1 lb. raw cashews

1 tbsp coconut oil

2 tbsp vegetable oil

3/8 tsp salt

Spread the cashews in a single layer on a foil-lined baking sheet and bake at 325F for 18-22 minutes, stirring halfway through to ensure that they don't burn. Allow the cashews to cool, then add to a food processor along with the coconut oil and salt. Process for 30 seconds, then scrape down the sides and continue to process while drizzling in the vegetable oil, until a smooth paste forms. 

Peanut Butter

1 lb. roasted peanuts

1 tbsp coconut oil

1-2 tbsp vegetable oil as needed

salt as needed

Add the peanuts to a food processor. If dry roasted, add 1 tbsp vegetable oil. (If oil roasted, only add the peanuts.) Process for 1 minute. Add the coconut oil, then process for another minute. If needed, add additional vegetable oil. If peanuts were unsalted, add salt to taste.

Toasted Muesli

2 3/4 cups rolled oats
3/4 cup rye or barley flakes
1/4 cup dried shredded coconut or sliced almonds
1/4 cup sesame seeds, sunflower seeds, or hemp seeds
1/2 tsp ground ginger (optional)
1/4 tsp salt
2 tbsp brown rice syrup or honee
2 tbsp olive or vegetable oil
3/4 cup raisins, dried cranberries, or chopped dried apricots

Preheat the oven to 325F.

Add the oats, rye or barley flakes, coconut or almonds, seeds, and salt to a large bowl.  Add the liquid sweetener and the oil to a microwave safe cup and heat for 15 seconds, then pour over the oat mixture. Use a spatula to combine, and continue to stir until everything is mixed together.  Line a baking sheet with aluminum foil and spread the muesli on it in a single layer, then bake for 20 minutes, stirring once halfway through baking.  Allow the muesli to cool to room temperature, then add the dried fruit.  Store in an airtight container.

To serve, cover with non-dairy milk and let sit 10-15 minutes, or refrigerate overnight.

Crockpot White Bean Chili

2 15 oz. cans white beans
2 15 oz. cans chickpeas
3 cups vegetable broth
1 clove garlic, minced
1 tsp dried minced onion
1 cup chopped green chiles
1 cup frozen corn
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp cocoa powder
1/2 tsp red pepper flakes
10 grinds black pepper
1 tbsp non-dairy margarine
1 1/4 tsp salt

Drain and rinse the beans, then add to the pot of a slow cooker. Add the remaining ingredients except for the margarine and salt and cook on low for 8 hours. When finished cooking, add the margarine and salt, then add additional salt to taste.

Savory Kale Chips

1 bunch lacinato (dinosaur) kale
1 tbsp olive oil
juice from 1/4 lemon
1 tbsp nutritional yeast
1 tsp mild paprika
1/4 tsp smoked paprika
10 grinds black pepper
1/4 tsp salt

Preheat the oven to 250F and line 2 baking sheets with aluminum foil.

Thoroughly wash the kale and slice along the stem, then cut the kale into bite size pieces. If you have a salad spinner or similar device, use it to thoroughly dry the kale. Move the kale to a large bowl and add the remaining ingredients. Use your hands to mix well, making sure that each piece is coated with the same amount of seasoning. Split the kale between the 2 baking sheets and bake for 90 minutes, turning the pan once halfway through cooking.

Crockpot Black Bean Soup

2 cups dried black beans
6 cups vegetable broth
1 15 oz. can diced tomatoes
1 medium sweet potato, grated
1 red bell pepper, diced
1 cup frozen corn
1/2 tbsp liquid smoke
1 tbsp minced garlic
1 tbsp olive oil
1 tbsp chili powder
1 tsp cumin seeds
10-15 grinds black pepper
1/2 tbsp dried minced onion
1 bay leaf
1 1/4 tsp salt
1 tbsp lime juice or 1/2 tbsp apple cider vinegar

Rinse and pick over the black beans, then add to a large pot and cover with 3-4 inches of water. Bring to a boil and cook for 2 minutes, then remove from the heat, cover the pot, and let sit for 1 hour. Drain and rinse the beans, then add to the slow cooker along with all of the ingredients except for the salt and the lime juice or vinegar. Cook for 8 hours on low. When the soup is finished, add the salt and the lime juice or vinegar. Add additional salt if needed. To finish the soup, use an immersion blender just long enough to thicken the soup, but keep some beans and vegetables whole. Makes 10 cups.