Recipes

Ingredients: 1 medium-sized butternut squash (about 2 pounds) 1 large onion, chopped 2 carrots, peeled and chopped 2 cloves garlic, minced 1 apple, peeled, cored, and chopped 4 cups vegetable broth 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger Salt and pepper to taste 2 tablespoons olive oil 2 tablespoons maple […]

Ingredients: For the Tart Crust: 1 1/4 cups all-purpose flour 1/4 cup almond flour 1/2 cup cold vegan butter, cubed 1/4 cup granulated sugar 1/4 teaspoon salt 2-3 tablespoons ice water For the Almond Filling: 1 cup almond flour 1/4 cup granulated sugar 1/4 cup almond milk 1 teaspoon almond extract 1/4 teaspoon salt For

Ingredients: For the Salad: 2 large sweet potatoes, peeled and diced into 1-inch cubes 1 can (15 oz) black beans, drained and rinsed 1 red bell pepper, diced 1/2 red onion, finely chopped 1 cup fresh cilantro, chopped 1 avocado, diced 1 cup corn kernels (fresh or frozen, thawed) Salt and black pepper to taste

Ingredients: 2-3 ripe prickly pears (also known as cactus pears) 4-5 fresh lemons 1/2 cup granulated sugar (adjust to taste) 4 cups water Ice cubes Fresh mint leaves (for garnish, optional) Instructions: 1. Prepare the Prickly Pears: a. Carefully handle the prickly pears, as they have small thorns. Wear gloves if necessary. b. Cut off

Ingredients: For the Salad: 3-4 medium-sized beets (red or golden) 4 cups mixed greens (e.g., arugula, spinach, or spring mix) 1/2 cup candied pecans or walnuts (see separate recipe below) 1/2 cup crumbled vegan feta cheese (optional) 1/4 cup thinly sliced red onion Freshly ground black pepper to taste For the Dressing: 3 tablespoons extra-virgin