Pickled Peppers

3 cups of sliced assorted peppers
2 medium cloves garlic, smashed
1 tbsp black peppercorns
1/2 tsp mustard seed
1 1/4 cup boiling water
1 tbsp pickling salt
1 1/4 cup white vinegar

Add the peppers, garlic, peppercorns, and mustard seed to a clean quart-sized mason jar. In a separate jar, combine the boiling water and salt. Once the salt has dissolved and the water has cooled to room temperature, add the vinegar. Pour the vinegar solution over the peppers and seal the jar. Refrigerate for at least 4-5 days before serving.

Sour Garlic Pickles

1 lb. pickling cucumbers with blossom end removed, sliced into spears or coins
2 medium cloves garlic, smashed
2 tsp dill seed
2 tsp black peppercorns
1/2 tsp mustard seed
1/2 tsp allspice
1/4 tsp coriander
1/4 tsp red pepper
1 cup boiling water
1 tbsp pickling salt
1 cup white vinegar

Add the cucumbers, garlic, and spices to a clean quart-sized mason jar. In a medium bowl or jar, combine the boiling water and salt. Let sit and stir to dissolve, then pour over the cucumbers. Seal and refrigerate for at least 4-5 days before serving. Pickles will keep for ~3 months.

Spiced Zucchini Bread

1 cup shredded zucchini

3/4 cup + 2 tbsp cane sugar

1/2 cup vegetable oil
1 tsp vanilla

1 chia, flax, or starch-based egg replacer

1 1/2 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
10 grinds black pepper
1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup pecans

Preheat the oven to 350F.

In a large bowl, mix together the zucchini, sugar, oil, vanilla, and egg replacer. In a separate bowl, sift or whisk together the remaining dry ingredients except for the pecans. Fold the dry ingredients into the wet, then fold in the pecans. Pour the mixture into an oiled pyrex loaf pan. Bake for 60-65 minutes.

Chickpea and Cauliflower Tacos

1/2 head of cauliflower
1 1/2 tbsp vegetable oil
2 cloves garlic, minced
2 tsp dried minced onion
2 15 oz cans chickpeas
3/4 cup frozen corn
1 1/2 tbsp chili powder
1 tsp paprika
1 tsp lime juice
3/4 tsp salt

Prepared into small florets and add to a large frying pan along with the vegetable oil. Season with 1/4 tsp salt and cook over medium heat for 5 minutes. Add the garlic and dried onion and cook for another minute, then add the chickpeas, corn, chili powder, and paprika. Cook for another 5 minutes and add the lime juice and remaining 1/2 tsp salt. Add additional salt to taste. Serve in corn tortillas. Makes 5-6 tacos.

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.