Ingredients: 

• 1 TBSP butter or oil for the pan
• 5 cloves garlic, minced
• 1 small shallot, minced
• 1 1/2 cups heavy cream
• 2 cups shredded gruyere
• 1/8 tsp ground nutmeg
• 1 pound kale, cleaned stemmed and chopped into bite sized pieces
• salt and pepper to taste
• Parmesan or gruyere for garnish

In a large heavy bottomed pot with a lid (dutch oven is great for this) heat the butter over medium heat. Add onions and garlic and cook for a few minutes, stirring occasionally, until onions and garlic have softened. 

Add in nutmeg and cream, and cook over medium heat until it bubbles gently. Start whisking in the cheese in small handfuls until it is all incorporated. Taste for salt and pepper. The mixture will seem a touch thin, it will thicken upon sitting. 

Add kale and stir to coat. You may need to stir in the kale in batches. Reduce heat to medium low and cover the pot to wilt kale. Once it is wilted, stir and taste for seasoning. Allow the sauce to bubble gently with the kale uncovered for about 10 minutes and stir on occasion to allow the water from the kale to evaporate. 

You can eat hot or allow to come to room temp for a thicker sauce. Garnish with parmesan or additional gruyere. 

You will glaze the loaf with the ketchup sauce after 40 minutes and continue cooking for a total cook time of 1 hour and 10 minutes depending on your oven. You can prepare the loaf ahead of time to reduce prep the night of cooking. 

Ingredients: 

• 2 lbs Beyond Meat ground beef substitute
• 1 small onion, diced
• 5 cloves garlic, minced
• oil for pan
• 2 large eggs (or flax eggs)
• 1/2 cup oatmeal flour (made in food processor)*
• 1/4 cup fresh parsley, minced (optional)
• SNP to taste 
• 1 TBSP Annie's vegan Worcestershire
• 1/2-1 tsp crushed red pepper flakes

Topping: 

• 1 cup ketchup
• 1/4 cup Annie's vegan Worcestershire

Directions: 
Sautee onions and garlic in pan with a little oil until they turn translucent, about 5 minutes. Cool. 

Mix onions, Beyond beef, eggs, oat flour, parsley, crushed red pepper flakes, SNP and Worcestershire together gently but well. You don't want to over work the mix. 

Line a baking sheet with foil and a light coating of oil to prevent sticking. Shape the loaf into a 2 inch tall and 6 inch wide loaf, you should have even spacing on all sides (as pictured). 

Mix ketchup sauce ingredients in a small bowl. 

Bake loaf at 350F for 40 minutes. Remove from oven and brush with the ketchup sauce. Return to oven for another 20-30 minutes. A thermometer should read 165F at this point. 

Serve hot with extra ketchup sauce. 

Makes about 2.5-3 cups of sauce. I use canned diced tomatoes because I can buy them in bulk for cheap and use the blender to smooth them out. If you're not interested in using a blender, use one 28 oz can crushed tomatoes. This recipe freezes very well. 

Ingredients: 

• 2 14.5 oz cans diced tomatoes
• 3 cloves garlic, peeled and smashed
• 3 TBSP onion, rough chopped
• 1/2 tsp dried oregano (or 1 tsp fresh)
• 1/2 tsp dried basil (or 1 tsp fresh)
• 1 TBSP dried parsley (or 2 TBSP fresh)
• crushed red pepper flakes to taste (I use 1/2 tsp)
• SNP to taste after reducing sauce

Blend ingredients together until sauce is smooth. Transfer to sauce pan and bring to a boil, then reduce to a simmer. Simmer sauce until it is reduced to your desired thickness. 

If you're short on time, you can add 2 TBSP tomato paste to thicken the sauce more quickly, I usually simmer the sauce about 45 minutes to an hour. 

These are very simple to make. You will need a blender (or immersion blender) and a mini waffle maker for this recipe. 

Makes 6 mini waffles

Ingredients: 

• 3 large eggs
• 1 cup cauliflower rice
• 1 cup shredded mozzarella
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1/2c - 1 c shredded parmesan
• SNP to taste (start light)

Plug in waffle iron. 

Process eggs, cauliflower, mozz and spices in blender or with immersion blender. 

Spread 1 TBSP parmesan on bottom of waffle iron. Spread cauliflower mix evenly over bottom of waffle iron, about 1-2 TBSP. Sprinkle top of mixture with parmesan, close waffle iron. 

Cook 6-8 minutes until browned and crisp. For best results, cool on a metal cooling rack. If serving immediately then you can keep waffles warm at 250F in the oven while you're finishing the batch. These freeze well. 

To reheat: use toaster oven or regular oven set at 350 to crisp. 

Substitutions: You can use any cheese you want in the filling. This recipe works well for italian or greek dishes. If you're doing a ham sandwich, try cheddar and garlic and onion powder. You can go spicy with some ranch powder and fresh jalapeno with cheddar as well. 

Korean BBQ sauce: 
Makes about 2 cups of sauce, enough for a rack of ribs and tofu or a large batch of wings. 
​
Ingredients

• 1 cup light brown sugar
• 1 cup soy sauce (tamari or coconut aminos for gluten free)
• 2 TBSP onion powder
• 2 TBSP garlic powder
• 2 TBSP sesame oil

Whisk ingredients together well. 

Use as a marinade or a dipping sauce.

Pro tip- if you're using this to marinade things, reserve some of the sauce to baste what you're cooking part way through to add more chewy crust. I always reserve some extra for my tofu to use as sauce. 

Serves 4
Gnocchi:
15 ounces whole milk ricotta
2 eggs, lightly beaten
1 1/4 cups freshly grated parmesan (plus more for serving)
Salt and white pepper to taste
3/4 to 1 cup of flour

Sauce:
8 cloves garlic, minced
1 large shallot, minced
2 TBSP unsalted butter
Dash crushed red pepper flakes (optional)
4 ounces white wine, I used chardonnay
5 ounce package of baby greens
Salt and pepper to taste

1. Bring a large pot of water to a boil over high heat. Add 1 TBSP of salt to the water.
   
2. Meanwhile, in a large bowl, beat eggs. Add ricotta, parmesan and salt and pepper. Mix well.
   
3. Sprinkle 1/2 cup of flour over mixture and stir to mix. Sprinkle 1/4 cup of flour over mixture then stir to combine. The dough should be very sticky. Place a rounded spoonful of the dough into the boiling water to see if it will hold its shape. If not, add remaining flour, mix and try again. Once the mix holds its shape you'll transfer it to a large ziplock bag.
   
4. Prepare your sauce (see below for the sauce I used) and keep warm over low heat while you cook the gnocchi.
   
5. Cut the corner off one side of the bag diagonally, so you have about a 3/4" opening, and pipe the mix over the boiling water using scissors to snip the dough into 3/4" lengths. Don't overwhelm the pot with the gnocchi, you'll work in batches of about 8-10 at a time. Allow the gnocchi to fully cook, they're done after they float for about 10 seconds.
   
6. Use a slotted spoon or spider skimmer to remove the gnocchi and place into the pan with your sauce.

Sauce:

• Add shallots, garlic, crushed red pepper flakes and butter to a large skillet and cook over medium heat. Sprinkle with salt and pepper to taste. When the onions are translucent, add white wine to the pan and allow to reduce fully, until the sauce is viscous. Add the greens to the pan and cook over low heat until they are wilted. Reduce heat to low and keep warm while you cook the gnocchi. Toss the gnocchi to coat them.

Serve with grated parmesan. 

Gumbo (serves 6): 

• 3 TBSP unsalted butter
• 3 TBSP flour
• 6 cups vegetable stock 
• Oil for pan
• 1 yellow onion, diced
• 1 red and 1 green bell pepper, diced
• 6 cloves garlic, minced
• 1 stalk celery peeled and diced
• 1/2 bag frozen sliced okra
• Creole seasoning to taste (start with 2 TBSP, I use 5TBSP)
• 2 bay leaves
• 14.5 oz can Fire Roasted tomatoes
• salt and pepper to taste
• Cooked brown, white, or cauliflower rice for serving

Toppings (all optional): 

• Sliced spring onions
• Andouille sausage (vegan or regular)
• Tail on shrimp
• Fried tofu

Directions: 

1. Dice the onion, peppers, celery, and garlic. Add them to a skillet over medium heat with a little oil. Add the frozen okra and cook over medium heat until onions are translucent and peppers are soft. Sprinkle lightly with salt and pepper. Set aside. 
2. In a dutch oven or heavy bottomed pot, make your roux. Add flour and butter and melt together over medium low heat until the mixture turns brick red (pictured). Stir frequently to prevent burning. I find this is easiest when started in a cold pan. 
3.  When the roux is ready, add vegetables and creole seasoning and stir to coat. Slowly add stock while stirring. The mix will be very thick in the beginning but loosen as you add the stock. 
4. Add bay leaves and can of tomatoes (not drained). Bring dish to a boil then reduce to a simmer and allow to reduce by about 1/4th (1 to 2 hours). 
5. Serve over rice of your choosing. 

For optional toppings: 

• I coin sausages when I use them in gumbo and sear them to get them crisp. 
• If using shrimp and sausages, cook the sausage first to get the fats into the pan. You'll want to cook your shrimp in the sausage fat with some oil, minced garlic and a sprinkling of creole seasoning. 
• For fried tofu I'll press and cube tofu, then toss them in a corn starch and creole seasoning mix. Then they get super crispy when you pan fry them.  

Vegan options: 

• Substitute a neutral oil for the butter in the roux step. 
• Use vegan sausage or fried tofu as optional toppings. 

Vegetarian options: 

• Use vegetarian sausage or fried tofu as optional toppings. 

Shred 4 cups aged cheddar into a bowl. Add two tablespoons of mayo, a drained 2 oz jar of pimentos, a dash of Worcestershire and hot sauce, and a half a teaspoon of onion and garlic powder. Stir well. If the mix is too dry, add more mayo slowly to your liking. I think pimento tastes best when allowed to sit for a few hours refrigerated. 

Herbed shallot aioli:

Ingredients: 

• one small to medium shallot, finely minced
• 1 extra-large egg yolk
• 1 medium clove of garlic finely minced
• 1 tsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/2 cup grapeseed oil
• 1/4 cup olive oil
• 1/2 cup basil leaves, finely chopped
• 1/4 cup parsley leaves, finely chopped

Directions: 

1. In a large bowl, beat the shallot, egg yolk, garlic, lemon juice, salt, and 1 tsp water with a whisk or a hand mixer (go hand mixer, your arms will thank me later). 
2. Slowly drizzle in the oil, a few drops at a time, whisking constantly, until it starts to emulsify. Once the sauce is thickened (no oil pooling in places) send a steady small stream of the oil into the bowl, still continuously whisking until all of the oil is used. You should have a thick, creamy base. 
3. Mix in minced herbs. You can store in an airtight container for up to a week, it makes about a cup and a half of spread. 

Note: To make this vegan, omit the oils and egg yolk and use a vegan mayo as the base. Stir in the other ingredients and allow to meld together for about an hour for the best results.