NOMYOURSELF
THE COOKBOOK
SIMPLE VEGAN COOKING
BY: MARY MATTERN
FOREWORD BY HUNTER BURGAN

This book is dedicated to the animals of our planet. I dream of a world where you no longer have to suffer for our entertainment, appetite, fashion & leisure.

Contents
Acknowledgements....................................................... 4
© 2014 by Mary Mattern Photographs © 2014 by Mary Mattern Cover photo by Bryan Miranda Cover photo edited by Christopher M. Perino Food photos by Mary Mattern Edited by Mary Mattern Cover and interior design by Vivek Venkatraman & Augusto Pagliarini Foreword by Hunter Burgan All rights reserved. No part of this publication may be reproduced, stored in retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of the publisher. Printed in the United States of America. Cataloging-in-Publication data for this book is available from the Library of Congress. Published by Nom Yourself Press 438 W. 49th St. New York, NY 10019. www.nomyourself.com Physical ISBN 9 7 8 1 3 0 4 6 7 6 5 7 3

Foreword by Hunter Burgan........................................ 6 Introduction................................................................... 9 Food Styling Tips............................................................ 11 Sauces & Dressings....................................................... 14 Breakfast......................................................................... 34 Lunch.............................................................................. 52 Dinner............................................................................. 76 Sides................................................................................ 96 Salads.............................................................................. 110 Dessert............................................................................ 124

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Acknowledgments I am so very lucky to have the greatest support system behind me. I would not be able to believe in myself without the encouragement and love from my friends and family. My first thank you goes to my sister, Elizabeth. Without her I would be without my other half. She is my rock and my biggest fan. You keep me sane and I will forever love you for exactly who you are. My little brother and biggest hero, Brian. You amaze me everyday and am so glad that you have shared this crazy journey with me. Iʼd like to thank my parents, Richard & Kathy, for raising me to be a compassionate, determined and artistic human being. You make me want to be a better person. I have no words for the love and commitment you have shown me over the years. Thank you for believing in my dreams and allowing me to follow them. I would have never started this cooking journey without the help of an amazing kitchen in Baltimore and the roommate that came along with it. Lisa Dietrich, thanks for putting up with dirty dishes, my early morning and late night cooking sessions. Without that beautiful stove of yours, I would not be writing this right now. Through this process, Iʼve met so many amazing people. One being a very supportive and loving man named Bryan Miranda. You are simply amazing, and I am so lucky to have you love me for the crazy girl that I am. Thank you for allowing me to be part of your family and grace me with your presence every day. Jim, Barbara, Matt, Danielle & Jackie, I am forever thankful to have met you. Your support and love throughout this publishing means the world to me. With this book I will continue to move forward as an activist, cook, artist and strive to be the best human being I can be. I would not
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be able to do so without my loving manager,

Melissa Danis. We are going to do great things together and this is only the beginning. Hunter Burgan, what can I say? Thanks for being witty, intelligent and an absolute inspiration. Meeting you has proven to be one

of the greatest gifts of Nom Yourself. Youʼre a true friend. Never stop being the funny perfect man that you are. Last, but certainly not least, this book absolutely would not be possible without the best graphic designers in this universe. Vivek Venkatraman & Augusto Pagliarini, thank you, thank you, thank you. Your work is nothing short of remarkable, and your patience is even grander. I could not be more proud to have you on my team to complete this project. Vivek, thanks for believing in me and the book from the beginning. Honorable Mentions: Very special thank youʼs to The Mattern Family, The Benson Family, The Ellsworth Family (Love you Matt & Jennifer), The DelleDonne Family, Kathryn Pollak-Gorman, Christine Prenez (I love you baby), Kim Juretic, Team Yeskey (Duct Tape & Construction Paper), Tony Kanal, Brendan Brazier, Kate Lewis, Jessica Schlueter, Toby Morse, Ruth Tal, Ellie Goulding, Jamey Jasta (My favorite boss), Steve Berra, Chad Sarno (thanks for being my mentor), Tommy Rasera, Corissa Jones, Kim Jones, Aaron Quinn Elliott (The future is bright for us!), Timothy Shieff, Dan Elswick, That Video Of A Slaughterhouse, Tal Ronnen (There is no better Chef than you.), Chris Perino, Sajin Price, every single person who ever called me a bad cook (No seriously, thank you. I would have never decided to learn how to actually cook if it wasnʼt for you) and more so to every person who has believed in me along the way.
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Foreword

H

ello, and welcome to Nom Yourself: The Cookbook. I hope you’ve been enjoying the recipes contained within these pages over the last six months. The reason I assume you’ve owned this cookbook for six months is because that’s typically how long it takes for cookbook owners to get around to reading the foreword. Correct me if I’m wrong, but when you first brought this book home to your kitchen,* didn’t you open it right away and start cooking something? That’s certainly what I did. When the lovely and talented author, Mary Mattern, first sent this book to me, I opened it to a random page and immediately began cooking.** After about six months I had tackled all of the wonderful recipes (some of them twice!) and finally decided to explore the rest of the book. To my surprise, I found this exact foreword you are reading right now! Since some of you are first-timers, old-timers, or simply I-haven’t-got-thetimers, I have included some general terms and safety guidelines that you may find helpful. Those of you who are more experienced chefs may not need this information, but I’m including it to help people like myself—the culinarily challenged.

I pull it out of the washing machine, and that is simply not the case. So to amend my definition, cooking means “heating up some food with the intention of eating it”. That rules out my laundry. I would never eat my laundry. However, I think there’s more to it. If I threw a frozen banana in the microwave, I’d hardly call that cooking. I’d call it “Hot and Cold Banana”, and you can find that recipe in my forthcoming book of ill conceived and poorly executed recipes, “How to Cook Yourself” by Hunter Burgan.***

nothing like Crumb Pie, and I didn’t have the energy to start over. What I learned is that it’s generally not a good idea to cut corners, at least not until you know what you’re doing.

SAFETY GUIDELINE No. 2
Ovens and stoves can be very hot. Human skin is instantly destroyed at 162 degrees, so precautionary measures should always be taken. A fire proximity suit will protect your entire body up to 550 degrees, and you will look like an astronaut while you cook! I found mine at a firefighter supply store for only $3500 and they even threw in a free oven mitt. Sure, it’s a lot of money, but can you really put a price on safety?*****

WHISK
What is whisk?

RECIPE
What is a recipe? A recipe isn’t simply a list of ingredients and instructions explaining specifically what to do in order to create a dish, it’s—wait, I’m sorry. I was thinking of something else. That actually does describe what a recipe is. In theory, all you need to do to make the dishes found in this book is diligently follow the directions for each recipe. I say “in theory” because I know there are those of you out there who have trouble following directions. You hate being told what to do, and I understand completely. I also hate being told what to do. When I first bought Albert Einstein’s “cookbook”, I had trouble following his “Relativity Crumb Pie” recipe. I hand-mixed the mass and the speed of light (which I had already presquared) in a metal bowl, poured the mixture into a greased pie pan and baked at 350 degrees for 40 minutes (or until golden brown). But apparently omitting the baking powder was a bad idea because what came out of the oven wasn’t baked at all. It looked

It’s my understanding that the word “whisk” is both a noun and a verb. When a recipe states, “Whisk the ingredients with a whisk,” although it seems redundant, it means “Beat or stir the ingredients with a light, rapid movement using a wiry utensil designed specifically to beat or stir ingredients with a light, rapid movement,” which is much more redundant.

SAFETY GUIDELINE No. 3
Don’t choke. Now that I’ve covered some general terms and safety guidelines, it’s time to let you get back to making delicious vegan food! Enjoy! Your friend,

SAFETY GUIDELINE No. 1
As you flip through these pages you’ll notice that the pictures look delicious. You might even get confused, as I did, and attempt to eat the pages themselves. I wouldn’t recommend it though. Most of the pictures have recipes printed on the other side and you’ll soon find yourself without anything left to cook (plus you’ll have a stomach full of paper).**** * I assume your kitchen is in your home because that’s where mine is. My apologies to everyone who keeps their kitchen at a friend’s house or somewhere more exotic, like inside an inactive volcano. ** The first dish I made was “Vegan Buttermilk Ranch Dip”. As soon as I finished it, I realized it would have been more appropriate to dip things in rather than drink straight from the bowl. Oh well.

Hunter Burgan

COOKING
What is that? What does it mean? Without looking at a dictionary (who uses those dusty old things anymore, right?) I would confidently say that cooking means “heating something up”. Of course, that would mean that I cook my laundry after
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*** OK, I gave in and looked it up in the dictionary. Apparently I was close enough. **** If you’re reading the e-book version, disregard that part about eating paper. Although I should probably also warn you against eating your e-reader. (It’s OK to lick it though.) ***** Other than the obvious $3500 price tag that is actually still attached to my suit.
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Introduction

I

f you have purchased this cookbook, that means you want to get more creative in the kitchen. I couldnʼt be more honored that you are choosing to do so with Nom Yourself: The Cookbook. These recipes were made from when I first became vegan. They are what I craved as a foodie. They are the recipes that I found made making the transition into a plant-based diet easier. I hope they do the same for you. My goal for Nom Yourself was always to simply inspire people to get back into the kitchen. To start being creative again and taking control of what you are putting into your body. I want you to use these recipes as your own and adjust them according to your taste preference and what you have available in the kitchen. Recipes are made to be broken, and I want you to do just that. Explore new spices, learn new techniques and have a fun with it. Once the stress of sticking to a recipe is eliminated, youʼll be surprised at what you are capable of creating. If time is an issue, stick to the recipe and get creative on the plating. This food and lifestyle have changed my life forever. I owe everything to living compassionately and honestly. With these recipes and many other vegan recipes, you can show someone as well as yourself how easy and delightful it is to be vegan. So get into the kitchen, put your favorite record on and let cooking be your art. With fruits and vegetables, the possibilities are endless...

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Food Styling Tips

V

egan food has a stigma that it canʼt be gourmet or look like it came out of a true artists kitchen. I found this to be unacceptable and vowed to change the way people view vegan food. Itʼs not just a pile of rice and beans or a bunch of chopped lettuce. Let the plate be your canvas and create an edible painting.

is for the weight of the sauce to break down the salad. So before you plate, take a spoon and either make a circle on the plate where your dish can go in the center or drizzle your sauce in a zig zag motion across the plate then place your food in the center. 5.) TOOLS: You donʼt need fancy Chef ware to make your dishes look like perfection. There are only three tools you need to make your recipes look like every photo in this book. Squeeze Bottles for sauces. Food Stackers to make food nice and clean. Last but not least, a hand blender. The hand blender is my hands down favorite tool to use in the kitchen. Itʼs perfect soups, sauces and mashing everything. It also takes the clean up time down by a bit. All of these items can be found at your local kitchenware shop. 6.) GARNISH: Always garnish your dish with a compatible spice, herb or rind. This will be the final touch you need to make your plate elegant. This will also force you to buy fresh herbs more often which is a huge plus. The dry stuff is a great time saver, but nothing looks or tastes like the fresh stuff. **Nom Notes (NN): Throughout this book you will find Nom Notes, they are there to help you plate and give you ideas for meals. They are my little thoughts to you while you’re cooking.

Here are some tips to prepare dishes that look like a top Chef created it: 1.) MUSIC: Always turn on the radio before you cook. Listening to music has a huge impact on the dishes I make and the mood Iʼm in. It will help get your creative juices flowing and make your imagination run wild. 2.) WHITE PLATES: Using colored or designed plates takes away from the beautiful colors that vegetables bring to the dish. If you can, purchase white plates to make your food pop. It will also bring out all of the small details youʼve gone through to prepare the dish. 3.) RAINBOW RULE: Make sure your plate has lots of color. For example, if youʼre going to make Mac nʼ Say Cheese, Iʼd stay away from making anything yellow or orange to go with it. Pair it with some sautéed Swiss Chard and roasted Beets. 4.) GET SAUCEY: Sauce is great poured over a dish, but if youʼve just taken the time to carefully put your salad into a food stacker, the last thing you want
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Nut Butter Coffee Sauce Cheese Sauce Sage Nutmeg Glaze Strawberry Basil Vinaigrette Vegetable Gravy Almond Milk Chocolate Sauce Caesar Dressing Basil Pesto Mayo Buttermilk Ranch Dip Coconut Mushroom Gravy Spicee Honee Mustard Sauce Cucumber Tzatziki Sauce Sweet Cilantro Chili Sauce Seafood Aioli Coconut Maple Sauce Spicy Peanut Sauce Kale Pesto

15 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 33

Nut Butter Coffee Sauce
1/4 cup nut butter (ie. almond, peanut, cashew) 1/3 cup fresh brewed coffee, decaffeinated 1 tsp. organic blue agave nectar 2 Tbsp. almond milk

1

In a small saucepan, mix all ingredients over medium high heat.

2

Once sauce starts to thicken, 3-4 minutes, remove from heat and stir continuously until just smooth. Do not over stir or nut butter will harden.

3

Place on waffles, pound cake or cookies and enjoy!

Sauces & Dressings
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Cheese Sauce
1 cup almond milk, unsweetened 1/3 cup vegan butter 2 cups vegan shredded cheese 1 tsp. garlic powder 1 tsp. onion powder 1/4 tsp. sea salt

1

In a medium saucepan, melt vegan butter in almond milk on medium heat.

2

Once butter has melted, add cheese, garlic powder, onion powder and sea salt.

3

Stir occasionally so the vegan cheese doesnʼt stick to the bottom of the pan.

4

Cook for 10 minutes. Remove from heat and stir until smooth and thick.

NN
Put it in the fridge and let cool for 20 minutes then smear on toast for an epic grilled cheese, or toss on some pasta for mac nʼ cheese.

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Sage Nutmeg Glaze
1/4 cup water 1/2 cup confectionary sugar 1 tsp. fresh nutmeg, ground 1 tsp. fresh sage, minced

Strawberry Basil Vinaigrette
1 cup fresh strawberries, chopped 3 Tbsp. lemon juice 2 Tbsp. organic blue agave

1 2 3

Bring water to a boil in a small nonstick skillet. Stir in confectionary sugar and nutmeg. Once the glaze has the consistency of syrup, remove from heat.

1

Place strawberries, lemon juice, blue agave nectar and extravirgin olive oil in a food processor and puree.

2

Place mesh strainer over large bowl and pour puree into the strainer.

nectar 1/4 cup extra virgin olive oil 3 Tbsp. fresh basil, minced

3

Shake strainer over bowl to get any excess juice out then discard pulp.

4

Pour in the sage, mix and let cool for 3 minutes.

4 5

Pour basil into the large bowl and mix with vinaigrette. Once well combined, pour into easy pour bottle and use immediately or store in refrigerator for up to 30 days.

NN
Goes great over baked sweet potatoes!

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Vegetable Gravy
1/2 cup vegetable broth 3 Tbsp. vegetable oil 1/3 chopped yellow onion 4 cloves garlic, minced 1/2 cup all-purpose flour 4 Tbsp. soy sauce, sodium-free 1/2 cup red wine 1/4 cup vegan sour cream 1/2 tsp. dried parsley 1/2 tsp. dried oregano 1 tsp. salt 1/2 tsp. ground black pepper

Almond Milk Chocolate Sauce
1 cup almond milk 2 Tbsp. vegan butter 1 1/3 cups semi-sweet chocolate chips 1 tsp. vanilla extract

1

Heat vegetable broth and vegetable oil in a medium saucepan over medium-high heat.

1

In a small saucepan bring almond milk and vegan butter to a boil over medium heat.

2 3

Saute onion and garlic until soft, 4-5 minutes. Gradually stir in flour, soy sauce, red wine, vegan sour cream, parsley, oregano, salt and pepper.

2

Immediately remove from heat once boiling and pour in chocolate. Mix until chocolate is smooth.

3

Add vanilla extract and set aside at room temperature for 30 minutes. Mixing occasionally.

4

Bring to a boil and reduce heat to low. Stir constantly until thickened. About 10-12 minutes.

NN
You will be everyones favorite guest at the dinner table when they taste this creamy sauce over garlic mashed potatoes or ciabatta bread stuffing (see page 100).

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Caesar Dressing
1 cup vegan sour cream 1/3 cup vegan mayonnaise 3 Tbsp. lemon juice 1 Tbsp. tamari 1/2 tsp. Dijon mustard 1/2 tsp. garlic powder 1 tsp. sea salt 1/4 tsp. ground black pepper

Basil Pesto Mayo
1 cup vegan mayonnaise 3 Tbs. pine nuts 1/4 cup fresh basil, chopped 1/2 Tbsp. garlic powder 1/2 tsp. salt

1 2

Mix all ingredients in a medium bowl. Pour into an easy pour bottle and store in refrigerator for 4 hours or until ready to use.

1

Mix vegan mayonnaise, basil, garlic and salt together in a small bowl.

2

Serve right away or store in air tight container and refrigerate for up to 5 days.

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Buttermilk Ranch Dip
1 1/2 cup vegan mayonnaise 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. black pepper 2 tsp. dried parsley 1/3 cup unsweetened almond milk 1 tsp. apple cider vinegar

Coconut Mushroom Gravy
1 Tbsp. extra-virgin olive oil 1/2 small onion, diced 2 cups vegetable broth 1 cup coconut milk, canned 3 Tbsp. nutritional yeast 3 tsp. garlic powder 2 Tbsp. fresh basil, chopped 1 tsp. chili sauce (ie Sriracha) 1 1/2 cups sliced baby bella mushrooms 2 Tbsp. all-purpose flour 1/2 tsp. salt

1 2

Whisk all ingredients in a medium bowl. If the dip is too thin, add more vegan mayonnaise to make it your preferred consistency.

1

In a large skillet, heat extra-virgin olive oil over a medium flame.

2

Once oil is hot, add onion and saute until onions are tender. About 4 minutes.

3

Add vegetable broth, coconut milk, nutritional yeast, garlic powder, basil and chili sauce. Let cook for 5 minutes.

4

Add mushrooms, flour and salt. Cook another 10 minutes. Stirring occasionally.

5

Remove from heat and let sit covered for 5 minutes. Then enjoy!

NN
This gravy goes great over asparagus, mashed potatoes, sweet potatoes, pasta or any seitan dish.

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Spicee Honee Mustard Sauce
3/4 cup vegan mayonnaise 3 Tbsp. blue agave nectar 2 Tbsp. dijon mustard 1/4 tsp. cayenne pepper 2 tsp. fresh lemon juice 1/2 tsp. fresh orange juice

Cucumber Tzatziki Sauce
1 1/2 cup vegan sour cream 1/4 cup cucumber, grated 1/4 cup fresh dill, chopped 1 Tbsp. garlic powder 2 tsp. extra-virgin olive oil 1/2 tsp. sea salt 1/8 tsp. ground black pepper

1 2

Whisk all ingredients in a medium bowl. If the dip is too thin, just add more vegan mayonnaise to make it your preferred consistency.

1 2

In a small bowl, mix together all ingredients. Refrigerate for 4 - 6 hours before serving.

NN
Perfect dipping sauce for Fried Zucchini Sticks (see page 93) or as a ketchup replacement for any veggie burger!

NN
Great dipping sauce for fresh veggies or on top of gyros and greek style veggie burgers.

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Sweet Cilantro Chili Sauce
1/4 cup chili sauce 1/3 cup white vinegar 2 Tbsp. organic brown sugar 1/3 cup organic ketchup 1 tsp. red pepper flakes 1 tsp. sea salt 2 Tbs. cornstarch + 1/4 cup cold water

Seefood Aioli
1/4 cup vegan mayonnaise 2 Tbsp. fresh lemon juice 1 tsp. dijion mustard 1 Tbsp. Old Bay seasoning pinch of sea salt

1

In a small saucepan, mix chili sauce, vinegar, brown sugar, ketchup, red pepper flakes and sea salt. Heat over mediumhigh heat and bring to a boil.

1 2

Mix all ingredients in a small bowl. Refrigerate for 30 minutes, then serve!

2 3

In a small bowl, mix cornstarch and water together. Stir the cornstarch mixture into the saucepan until the sauce thickens. Remove from heat and let cool 2-3 minutes then serve!

NN
Great dipping sauce for Avocado Sweet Potato Wontons or a base for a creamy asian sauce. Sprinkle with sesame seeds.

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Coconut Maple Sauce
1 cup coconut milk 1/4 cup pure maple syrup 1/2 tsp vanilla extract

Spicy Peanut Sauce
1/2 cup creamy peanut butter 4 Tbsp. rice vinegar 4 Tbsp. fresh lime juice 3 Tbsp. coconut oil 2 Tbsp. soy sauce 4 Tbs. organic blue agave

1

In a small saucepan, mix all ingredients and bring to a boil over medium high heat.

1

In a food processor, blend all ingredients except cilantro until full combined.

2

Once boiling, remove saucepan from heat and stir continuously until sauce thickens.

2 3

Add cilantro and pulse a few more times. Pour into a ball jar and store in refrigerator for up to 1 week.

3

Let cool for 5 minutes, then serve.

nectar 1 Tbs. grated fresh ginger 1/2 tsp. red pepper flakes 4 Tbs. fresh cilantro leaves

NN
Perfect sauce to pour over pancakes, apple pie or chikʼn and waffles.

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Kale Pesto
1 cup kale, chopped 1/4 cup fresh parsley, chopped 1 clove garlic 1/3 cup pecans 1/3 cup extra virgin olive oil

1 2 3

In a food processor, blend all ingredients, except parsley. Add parsley and pulse a few more times. Pour into a ball jar and store in refrigerator for up to 1 week.

NN
Toss in pasta, put it on a sandwich or simple take a spoon and eat away!

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Swedish Pancakes Classic Pancakes AB&J Waffles Caprese Tofu Scramble French French Toast Banana Berry Muffins Snickerdoodle Pancake Banana Bites Breakfast Bruschetta Cinnamon Cappuccino Chocolate Chip Muffins Traditional Donuts Southwestern Scramble Dark Chocolate Croissants Strawberry Banana Creme de la Crepes The Vegan Elvis Sandwich

35 37 38 39 40 41 42 43 44 45 47 48 49 50

Swedish Pancakes
Pancakes: 1 1/4 cup flour 1/2 tsp. salt 1 tsp. baking powder 2 1/2 cups almond milk (unsweetened) 4 Tbsp. vegan butter + 1 Tbsp. for greasing Filling: 1/2 cup raspberry jam 1/2 cup vanilla non-dairy ice cream

1

Melt the vegan butter in the microwave for 20 seconds, mix if there is any solid butter remaining. Leave it on the counter to slightly cool.

2 3

Mix all the dry ingredients in a medium bowl until smooth. In a small bowl, mix almond milk and butter together. Pour into dry ingredients and whisk until completely smooth.

4

Place batter in refrigerator for 1 hour minimum, to allow the batter to thicken.

5

Heat a non-stick pan on medium-high heat and melt

1 tsp. of margarine then pour enough batter to cover the bottom of the pan with a thin layer.

Breakfast
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6

Use a metal spatula to carefully flip the pancake. Once slightly golden brown, place on plate and repeat until batter is finished.

7

Place pancake on plate and pour ice cream and raspberry jam down the center, then fold sides in and enjoy!

NN
If youʼre new to making swedish pancakes or crepes, use two metal spatulas to flip. It will be tricky at first, but youʼll get the hang of it after the first or second one. Always remember itʼs just food, you got this!

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Classic Pancakes
2 cups flour 2 tbspt. sugar 1 tbsp. baking powder 1 tsp. cinnamon 1 tsp. salt ¼ cup vegetable shortening 2 cups almond milk 1 tsp vanilla extract

1

In a large bowl mix flour, sugar, baking powder, cinnamon and salt.

2

In a small bowl, mix vegetable shortening, almond milk and vanilla extract until mixture is smooth with some small chunks of shortening.

3

Pour wet ingredients into dry ingredients until mixture is combined well.

4 5

Heat a nonstick pan over medium-high heat, do not grease. Pour as much batter as you can into a liquid measuring cup for easy pouring.

6

Pour as much or as little batter in the pan as like. Once pancakes start to bubble, flip and cook the other side until golden brown.

7

Remove from pan and place on a plate and place in the microwave to keep warm.

NN
Perfect dish to pour coconut maple sauce (see page 30) all over! For plating, layer fresh fruit and pancakes to get height effect. Garnish with mint for extra food porn appeal.

8 9

Repeat process until remaining batter is all gone. Top with fresh fruit, maple syrup, vegan butter and enjoy!

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AB&J Waffles
3 cups flour 1 tsp. baking powder 1/2 tsp. salt 1 Tbsp. cinnamon 1/4 cup brown sugar 2 1/2 cups almond milk 1 1/2 cup water 1 tsp. vanilla extract 2 Tbsp. canola oil 2 Tbsp. almond butter 1/2 cup grape jam/jelly

Caprese Tofu Scramble
1/2 medium red onion, diced 2 roma tomatoes, diced 1/3 cup fresh basil, chopped 1/2 cup vegan mozzarella, shredded 1 block tofu, drained and pressed 2 Tbsp. sesame oil 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. salt 1/2 tsp. ground black pepper 1 Tbsp. soy sauce 2 Tbsp. nutritional yeast

1

Preheat Waffle Iron so it’s ready when you’re done mixing the batter.

1

Cut tofu into 1/2 inch cubes, roughly. Then place into a large bowl.

2 3 4

In a large bowl, mix flour, baking powder, salt and cinnamon. In a medium bowl, mix brown sugar, almond milk, water, vanilla extract, canola oil, almond butter. Pour wet mixture into the dry ingredients and stir until smooth. It’s okay if there’s chunks of almond butter, even better to bite into!

2

In a separate bowl, mix sesame oil, garlic powder, onion powder, soy sauce, nutritional yeast and turmeric.

3 4

Pour wet ingredients into tofu and mix with your hands. Heat non-stick skillet over medium heat, saute onion until soft.

5

Pour in the jam. You don’t want to mix it too much. It’s supposed to be chunky.

5

Add tofu mixture to skillet and cook for 5 minutes, stirring occasionally.

6

Spray waffle iron with vegetable baking spray then pour mixture onto hot waffle iron and cook for 4-6 minutes.

6

Add roma tomatoes, basil and vegan mozzarella and continue to cook for 3 more minutes.

7

Plate with some fresh bananas and syrup, or toppings of your choice and enjoy!

NN
Do not over stir the tofu. You want your tofu scramble to be light and fluffy. Keep some big chunks in there for texture.

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French French Toast
1 cup almond milk 1 cup coconut milk, canned & refrigerated 2 Tbsp. cane sugar 1 Tbsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt 1 loaf fresh french bread

Banana Berry Muffins
2 cups all-purpose flour 1 1/2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 5 Tbsp. vegan margarine, room temperature 3/4 cup organic cane sugar 2 Tbsp. warm water 1/2 tsp. fresh lemon juice 1/2 cup almond milk 1 banana, peeled and diced 1 cup fresh blueberries, halved 1/2 cup fresh strawberries, de-stemmed and chopped 1/2 cup fresh raspberries, halved

1

In a 8x8 baking dish, mix almond milk, coconut milk, cane sugar, cinnamon, ginger, nutmeg and salt until well combined.

1 2 3

Preheat oven to 350 degrees. Grease 12 cups in a muffin tin with vegan margarine. In a large bowl, whisk together flour, baking powder, cinnamon and salt.

2 3

Cut french bread into 1 inch thick slices. Heat un-greased non-stick skillet over medium-high heat. Dip bread slices into mixture until well coated. Do not saturate, just dip.

4

Add in vegan margarine, sugar, water, almond milk and lemon juice. Stir until flour is no longer dry.

4

Place in skillet until golden brown, 3-4 minutes each side.

5 6 7

Fold in bananas, blueberries, strawberries and raspberries. Pour batter into each muffin cup about 3/4 of the way. Bake for 20 minutes or until you can pull a toothpick out of the center of the muffin clean.

NN
Top with fresh fruit and pair with Sage Nutmeg Glaze (see page 18), and have all your guests wanting more! I buy two loaves of bread for this reason.

NN
Add a little almond glaze on top by mixing 3 Tbs. almond milk and 1/4 cup organic powdered sugar until sugar has dissolved. Then pour it over the top of each muffin. Sprinkle with cinnamon and top with fresh fruit for the perfect breakfast.

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Snickerdoodle Pancake Banana Bites
4 bananas, ripe 1 1/2 cups flour 1 1/2 Tbsp. turbinado sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 2 Tbsp. ground cinnamon 1 1/2 tsp. organic apple cider vinegar 3/4 cup almond milk, unsweetened 1/2 cup water 2 Tbsp. vegetable oil 2 tsp. vanilla extract

Breakfast Bruschetta
1 loaf french baguette 1 8oz. package extra firm organic tofu 2 Tbsp. extra virgin olive oil, divided 2 cloves garlic, minced 2 cups spinach, fresh 1/2 large red onion, diced 3 Roma Tomatoes, diced 1 cup baby bella mushrooms, chopped

1 2

Cut banana into 1/2 inch slices. In a medium sized bowl, mix flour, turbinado sugar, baking powder, salt & cinnamon. Mix until combined.

1 2

Preheat oven to 400 degrees. Using a serrated knife, cut french bread into 1/2 inch thick slices until bread is completely. Get rid of the ends or save them for homemade bread crumbs! Put aside.

3

Add apple cider vinegar, almond milk, water, vegetable oil & vanilla extract. Mix until smooth.

3 4

Press tofu a half hour - an hour. Brush baguette slices with olive oil and place on a nonstick baking sheet. Bake in oven for 5-6 minutes. Keep an eye out because they will burn quickly.

4 5

Heat non-stick skillet on medium-high heat. Dip banana slices in batter and place in skillet until golden brown. Around 2 minutes each side.

5

Place rest of extra virgin olive oil, about 1 Tbs. into a large skillet and heat over medium-high on stove.

6

Place garlic, red onion & mushrooms in the skillet and saute for about 3 minutes or until garlic becomes aromatic and onion becomes translucent.

7

Place tofu in a large bowl, and crumble tofu with your hands gently. You want to keep large chunks because the tofu will crumble more in the skillet.

NN
This is going to get messy. Get an apron on and get ready to get your fingers dirty! If youʼre not into getting messy, you can use a spoon to dip the bananas and place in the skillet.

NN
If you donʼt have a tofu press, do not fret! There are many ways to get the same results. Place tofu wrapped in paper towels in a deep baking dish. Place pie pan over the tofu and place heavy food cans (or whatever you have lying around the kitchen) on top of pie pan, and voila! Youʼve got yourself a tofu press.

8 9

Pour tofu in skillet and cook for 5-6 minutes. Add the spinach and tomato and cook 2 minutes more or until spinach is wilted.

10 Place a tablespoon of tofu scramble on each baguette and serve hot.

42 | Nom Yourself

Nom Yourself | 43

Cinnamon Cappuccino Chocolate Chip Muffins
2 cups all-purpose flour 1/2 cup turbinado sugar 2 Tbsp. light brown sugar 3 tsp. baking powder 2 Tbsp. cinnamon 1 tsp. salt 3/4 cup almond milk, unsweetened 1/3 cup vegetable oil 1/2 cup freshly brewed cappuccino or black coffee 1 tsp. vanilla extract 1 cup non-dairy chocolate chips

Traditional Donuts
2 cups all-purpose flour, unbleached 1/4 cup organic turbinado sugar 1/2 tsp. salt 1 Tbsp. active instant yeast 2/3 cup coconut milk, canned & not refrigerated 1/4 cup vegetable shortening 6-7 cups peanut oil or safflower oil, for frying

1

Preheat oven to 400 degrees. Grease muffin pan, make sure you donʼt forget the top so when they puff up and create the “muffin-top”, they donʼt detach from the muffin upon removal.

1

In a small bowl, mix yeast with water and set aside until the yeast is active, about 5-7 minutes.

2 3

In a large bowl, mix flour, sugar & salt. Once yeast is active, pour into dry ingredients with coconut milk & vegetable shortening.

2

In a medium bowl, mix flour, turbinado sugar, light brown sugar, baking powder, cinnamon & salt.

3

In a smaller bowl, mix the almond milk, vegetable oil, cappuccino & vanilla extract.

4

Mix together and knead dough for about 7-10 minutes. Until dough is smooth. If dough is sticking to sides still, add more dough by tablespoon until dough is no longer sticking to the sides.

4

Pour the wet ingredients into the dry ingredients and whisk together until combined. Batter will be clumpy, just make sure the big chunks are gone.

5

Shape the dough into a ball and place in large bowl. The dough will rise, so give it some room to do so. Cover with saran wrap and let sit for 1 hour at room tempature.

5

Fill cups 2/3 full for muffins that you would like to ice with a flat top. Fill them all the way full for muffins that have beautiful muffin tops.

6

Once the dough has risen, place bowl in the refrigerator for 12 hours.

6

Bake for 25 minutes. Place toothpick in the center and if it comes out clean, theyʼre ready! If batter comes up with the toothpick, leave them in for a couple of minutes more.

7

After dough is ready to be shaped, line up 3 baking pans and cover them with parchment paper.

7

Let cool for 5 minutes then remove from the pan and enjoy!

8

Take dough from the fridge and knead it onto a floured counter or cutting board.

9

Use a rolling pin to flatten the dough. Donʼt forget to flour your pin so the dough does not stick. Flatten to about 1/4 inch thick.

10 Use circle cookie cuter or whatever shape youʼd like for your doughnuts, and cut. Then place on parchment paper. For traditional doughnuts, cut out the middle with a smaller circle cutter or simply use your finger to stretch out the middle. If you use a small cookie cutter, save the dough and use for donut holes. 44 | Nom Yourself Nom Yourself | 45

Southwestern Scramble
11
Once all the dough is used up, cover with kitchen towels and set aside. Let rise for 1 hour in a warm place. I prefer on top of a heated stove.
1 8 oz. package extra firm tofu, organic 2 tsp. olive oil 1/2 orange bell pepper, diced 1/2 red bell pepper, diced 1/2 cup sweet corn kernels 1 roma tomato, diced 2 sliced scallions 1/2 tsp. ground cumin 1 Tbsp. turmeric 1 tsp. salt

1 2

In medium non-stick skillet over medium heat, heat oil. Crumble tofu in small bowl and place into hot skillet and cook for 5 minutes.

12 Heat oil on the stovetop in a large pot to 375 degrees F. Use a frying thermometer.

3

Add orange bell pepper, red bell pepper, corn kernels, tomato, scallions, cumin, turmeric, salt & pepper.

13

Place each doughnut in oil for 1 minute then flip to other side until golden brown. Donut Holes should be about 30 seconds each side.

4 5

Cook until peppers are soft, about 5 more minutes. Remove scramble from heat and add avocado.

14 Place fried doughnuts on plate lined with paper towels.
Once cooled, glaze & enjoy!

1 tsp. ground black pepper 2 ripe avocados, chopped

NN
Make batter Saturday night and have them ready for frying Sunday morning. Who doesnʼt love a fresh donut and tea on a Sunday morning?

NN
This scramble goes great on a warm wheat tortilla with a side of vegan sour cream and fresh salsa.

46 | Nom Yourself

Nom Yourself | 47

Dark Chocolate Croissants
1 cup vegan margarine 1 cup almond milk, unsweetened 1/2 cup semi-sweet chocolate chips 1 Tbsp. organic cane sugar 1 packet active dry yeast 3 cups all-purpose flour 1 tsp. sea salt 1 Tbsp. cold water

Strawberry Banana Creme de la Crepes
1/2 cup almond milk 1/2 cup water 1/4 cup vegan margarine, melted 1 Tbsp. organic cane sugar 2 Tbsp. blue agave nectar 1 cup all-purpose flour 1/4 tsp. sea salt 1 cup fresh strawberries, destemmed and chopped 1 banana, peeled and sliced thin 1/2 cup canned coconut milk 1 tsp. cinnamon 2 Tbsp. organic powdered sugar fresh mint, to garnish

1

In a small saucepan, bring almond milk and sugar to a boil over medium-high heat.

1

In a large mixing bowl, blend soy milk, water, margarine, sugar, agave nectar, flour and salt.

2

Let cool for 1 minute then transfer to a large bowl. Add active dry yeast and let sit until the mixture starts to bubble.

2

Cover and let batter chill in the fridge for 2 hours or overnight.

3 4 5

Once bubbling, add in flour and sea salt. Knead on a floured surface until smooth. Press the vegan margarine into the dough as best as you can. Leaving no chunks bigger than the size a kernel of corn.

3

Lightly grease a nonstick skillet with some vegan margarine and heat over a medium flame.

4

Pour batter into skillet until the bottom of the pan is lightly coated. About 3 Tbs. of batter.

6

Once dough is kneaded and butter has been distributed, wrap the dough in plastic wrap and refrigerate for 1 hour.

5

Swirl pan in a circular motion to make sure the batter has coated the pan evenly.

7

Remove dough from plastic wrap and roll out on lightly floured surface. Cut into 8 triangles.

6

Cook until golden brown then flip and cook opposite side About 1 1/2 minutes each side.

8

Place a bunch of chocolate chips in the middle of each triangle. Take two points of the triangle and roll up towards the third point. Creating the croissant roll.

7 8

Place on a paper towel lined plate. In a small bowl, fold together strawberries, bananas, coconut milk, cinnamon & powdered sugar.

NN
Best served with your favorite coffee and a good book.

NN
9
Line them up on a baking sheet lined with parchment paper. The flipping of the crepe can be a bit tricky. I recommend using two metal spatulas to have support on both ends of the crepe.

9

Pour strawberry mixture down the center of each crepe and fold each side of the crepe towards the center.

10 Preheat oven to 400 degrees. 11
Lightly brush tops of croissants with melted butter.

10 Top with Almond Milk Chocolate Sauce (see page 21), garnish with mint and serve!

12 Bake for 15 minutes or until golden brown. 13. Let cool for 10 minutes then serve!

48 | Nom Yourself

Nom Yourself | 49

The Vegan Elvis Sandwich
4 slices white bread 4 Tbsp. crunchy peanut butter 1 tsp. vegan butter 1 banana, sliced 1 Tbsp. maple syrup (optional) Tempeh bacon: 4 oz. tempeh, sliced into 12 thin slices 3 tbsp. soy sauce 1/2 tbsp. organic apple cider vinegar 1/4 cup water 1 tsp. light brown sugar 1 tsp. liquid smoke 1/3 tsp. ground cumin 1/4 tsp. smoked paprika 1/2 tsp. salt 1/2 tsp. ground black pepper 1/2 tbsp. vegetable oil

1

Start by preparing the tempeh bacon. Place sliced tempeh on baking pan or deep dish.

2

In a small sauce pan, boil soy sauce, apple cider vinegar, water, brown sugar, liquid smoke, cumin, paprika, salt and ground black pepper.

3

Boil for a minute and pour over tempeh slices. Make sure tempeh is well coated.

4 5

Preheat oven to 350 degrees F. Place tempeh on a non-stick baking pan. (You can throw out marinade or save in the refrigerator if you plan to make the rest of the tempeh package the next morning. Should not be stored for more than 24 hours).

6

Bake 15 minutes then flip with a metal spatula, so it doesnʼt break the tempeh.

7

Bake for 5 minutes more or until crispy. Take out of the oven and let cool in baking pan.

NN
Pair with almond milk chocolate sauce (see page 21) and watch your taste buds explode!

8

Smooth peanut butter over four pieces of bread and top with banana slices. If using maple syrup, drizzle over top of banana. Place tempeh bacon on top of two pieces of bread and close sandwiches to make 2 sandwiches.

9

Heat non-stick skillet with a dollop of vegan butter over medium-high heat.

10 Place sandwiches in skillet until golden brown, about 2 minutes each side.

50 | Nom Yourself

Nom Yourself | 51

Crispy Sweet Potato Coconut Bean Wrap Baked Mac nʼ Say Cheese Guacamole Wantons Caponata Crostinis Thai Veggie Burger Crispy Orange Teriyaki Tofu Bites Kale Mushroom Quesadillas BBQ Pepper Shred Sandwich New England Lentil Chowder Creamy Tomato Red Pepper Soup Spanakopita Utopia Buffalo Bill’s Cauliflower Bites Fried Zucchini Sticks Greek Seitan Gyro Kale Noodle Soup Avocado Sweet Potato Wontons Grilled Smoky Tempeh Sandwich

53 55 57 58 59 61 62 63 65 66 67 69 70 71 73 74 75

Crispy Sweet Potato Coconut Bean Wrap
1 Tbsp coconut oil 2 cups kidney beans, cooked 3/4 cup coconut milk 1/2 tsp chili powder 1 1/2 tsp salt, divided 4 sweet potatoes, peeled & chopped 1 avocado, chopped 1/2 red onion, diced 1 tsp lime juice 3 Tbsp vegan sour cream (ie sour supreme) 1 handful fresh cilantro, roughly chopped 2 large flour tortilla wraps or whichever kind you prefer

1 2

Preheat oven to 350 degrees. In a large non stick skillet heat coconut oil on medium heat until completely melted.

3

Add kidney beans and coconut milk. Mash with a fork or spatula while stirring the bottom to make sure the beans do not stick.

4 5 6 7

Once the beans are smooth, add chili powder and 1 tsp salt. Remove from heat and set aside. Coat sweet potatoes with extra virgin olive oil & 1/2 tsp salt. Spread sweet potatoes on non-stick baking sheet. Make sure they are not crowded and in an even layer on the sheet.

Lunch
52 | Nom Yourself

8 9

Place on upper rack of your oven and cook for 20 minutes. In a small bowl, mix together lime juice and vegan sour cream.

NN
You can also lightly pan fry the burrito for a crispy outside.

10 Place beans, sweet potatoes, avocado, red onion, lime sour cream and cilantro in a burrito wrap and enjoy!

Nom Yourself | 53

Baked Mac nʼ Say Cheese
2 cups elbow macaroni, cooked as directed on box 1 Tbsp. vegan butter (ie. Earth Balance) 2 cups almond milk, unsweetened 2 Tbsp. nutritional yeast 1 Tbsp. all-purpose flour 1/2 Tbsp. onion powder 2 tsp. garlic powder 1/2 tsp. salt 1/2 cup panko breadcrumbs

1 2

Preheat oven to 350 degrees. In a small saucepan, bring vegan butter & almond milk to a boil on medium-high heat.

3

Stir in nutritional yeast, flour, onion powder, garlic powder and salt. Cook for another 2 minutes on medium heat until everything is liquified.

4

Pour macaroni into baking pan and top with say cheese sauce.

5 6

Mix to coat then top with panko bread crumbs. Bake for 20 minutes then let cool on counter for 5 minutes before serving.

NN
Add whatever veggies you have in your fridge for a more interesting take on mac nʼ cheese. Some good choices are broccoli, spinach, kale, mushrooms. Get creative!

54 | Nom Yourself

Nom Yourself | 55

Guacamole Wontons
2 cups peanut oil (for frying) 2 ripe avocados, peeled, pitted & cubed 2 Tbsp. fresh cilantro, chopped 1/2 red onion, diced 3 roma tomatoes, diced 2 tsp. fresh lime juice 1/2 tsp garlic powder 1 tsp. salt 1 package wonton wrappers

1

Heat peanut oil in a medium saucepan over medium heat (should be at 350 degrees, no higher).

2

While oil heats, in a medium bowl gently fold together the avocado, cilantro, onion, tomatoes, lime juice, garlic & salt.

3

In a small bowl, fill with cold ice water. Gently dip your finger in and trace the outline of the wonton wrapper.

4

Fill the center of the wonton wrapper and fold over to make a triangle.

5

Press down the corners to make sure they donʼt come undone.

6

Fry wontons in the hot oil until golden brown. About a minute each. Do not crowd wontons in frying pan. Make sure you only fry 3 or 4 at a time, depending on saucepan size.

7

Remove wontons from pan and place on paper towels to cool and let any excess oil drip off.

NN
Having a hard time finding vegan wonton wrappers? Check your local Asian market’s freezer section!

8

Serve hot and enjoy!

56 | Nom Yourself

Nom Yourself | 57

Caponata Crostinis
1 Tbsp. extra virgin olive oil 2 cups eggplant, diced 1 cup vidalia onion, chopped 1/2 cup red bell pepper, diced 1 cup canned white kidney beans 1 garlic clove, mined 1 Tbs. brown sugar 2 Tbs. fresh lemon juice 1/2 tsp. salt 2 Tbsp. capers, drained 2 Tbsp. pine nuts, toasted 2 Tbsp. fresh basil, chopped 1 french baguette loaf

Thai Veggie Burger
1/3 cup all-purpose flour 1 14 oz. can chickpeas, drained and rinsed 2 tsp. soy sauce

1 2 3

Preheat oven to 375 degrees. Heat oil in large skillet over medium-high heat. Add eggplant, onion, bell peppers, white kidney beans and garlic. Saute for 4-5 minutes.

1

Blend flour, chickpeas, soy sauce, lime juice, sesame oil, garlic, ginger, peanut butter & cilantro until well combined.

2 3 4 5

Refrigerate mixture for 30 minutes. Heat sesame oil in skillet over medium-high heat. With your hands, pat mixture into 4 or 5 patties. Fry in skillet for 5 minutes on each side. You want the outside nice and crispy.

2 tsp. fresh lime juice 2 tsp. sesame oil 1 tsp. garlic, minced 2 tsp. ginger, minced 2 Tbsp. almond butter 2 Tbsp. cilantro, chopped 2 green onions, chopped 1 Tbsp. sesame oil, for cooking 1/2 cup alfalfa sprouts

4

Stir in brown sugar, lemon juice and salt; cook for 1 more minute.

5

Stir in capers and pine nuts. Then place Caponata mixture into large bowl.

6

Place on buns and top with alfalfa sprouts and lettuce.

6 7

Cut french baguette into about 24 even slices. Brush lightly with olive oil and place on nonstick baking sheet.

1/2 cup chopped romaine lettuce 4 sesame seed hamburger buns

8 9

Place in oven and cook for 7 minutes, or until golden brown. Top crostinis with caponata mixture and serve!

NN
When plating, top with small basil leaf for extra beauty!

58 | Nom Yourself

Nom Yourself | 59

Crispy Orange Teriyaki Tofu Bites
1 lb extra firm organic tofu, pressed 1/4 cup soy sauce 3 Tbsp. rice vinegar 3 Tbsp. maple syrup 1/2 cup orange juice 2 tsp. orange zest, grated 1 tsp. powdered gingerroot 2 cloves garlic, minced

1 2 3 4

Preheat oven to 375 degrees. Cut tofu into bite-sized squares. Place in shallow baking dish, pie pan works as well. In a small bowl mix soy sauce, rice vinegar, maple syrup, orange juice, orange zest, ginger and garlic.

5 6

Pour over tofu and let marinate for 1-6 hours. Drain marinade into measuring cup and drizzle half a cup over tofu and discard the rest.

7 8

Place in oven and bake for 30 minutes. Gently stir, then bake for another 30 minutes.

NN
Best served over brown rice and garnished with parsley.

60 | Nom Yourself

Nom Yourself | 61

Kale Mushroom Quesadillas
1 large red onion, chopped 1 cup baby bella mushrooms 2 cups kale, chopped 1/2 tsp. smoked paprika 1 tsp. garlic powder 1/2 tsp. salt dash of pepper 2 large tomatoes, sliced 1 cup vegan mozzarella cheese 4 warm flour tortillas 2 1/2 Tbsp. vegetable oil (separated)

BBQ Pepper Shred Sandwich
4 medium bell peppers (red, yellow, green, orange), julienned

1

In a large non stick skillet, heat 1/2 Tbs. vegetable oil on medium heat.

1 2 3

Heat vegetable oil in a large skillet on medium heat. Place peppers in skillet and cook for 4 minutes. Pour BBQ sauce, garlic powder & onion powder over peppers and turn down heat to low.

2

Place red onion, baby bella mushrooms & kale in skillet. Add paprika, garlic powder, salt & pepper. Cook for 5 minutes.

1/2 cup bbq sauce 1 tsp garlic powder 1 tsp onion powder 1 Tbsp. vegetable oil 2 whole wheat buns

3

Place mixture on half of each tortilla. Top with tomatoes, vegan mozzarella cheese and fold over.

4 5

Let simmer for 20 minutes. Place on a fresh bun and enjoy!

4

In the same skillet, heat remaining oil over mediumhigh heat.

5

Cook each quesadilla until golden brown on each side, and cheese has melted on the inside. About 2-3 minutes each side.

NN
Serve with avocado or the perfect breakfast experience!

NN
Goes great with topped with vegan buttermilk ranch (see page 24) and crispy romaine lettuce.

62 | Nom Yourself

Nom Yourself | 63

New England Lentil Chowder
2 Tbsp. vegan margarine 1 large yellow onion, diced 2 celery stalks, trimmed and diced 2 carrots, peeled and diced 3 Tbsp. all-purpose flour 5 cups vegetable broth 1 cup vegan sour cream 1 cup dry lentils 1 cup oyster mushrooms 4 medium idaho potatoes, peeled and cubed 2 bay leaves 2 Tbsp. Old Bay Seasoning 1/2 tsp. pepper 1 tsp. sea salt

1

Heat butter in a large pot over medium-high heat. Add onion, celery and carrots and saute until soft. Mix often.

2 3

Stir in flour until vegetables are well coated. Add vegetable broth, vegan sour cream, lentils, potatoes, bay leaves, salt, pepper & old bay, and stir to combine.

4

Bring to a boil, stirring consistently, then reduce heat to medium-low and cook for 20 minutes. Stir often.

5

Remove bay leaves and discard.

64 | Nom Yourself

Nom Yourself | 65

Creamy Tomato Red Pepper Soup
1 Tbsp. extra virgin olive oil 8 medium tomatoes, chopped 2 medium red bell peppers, chopped 4 garlic cloves, chopped 2 medium vidalia onions 4 Tbsp. vegan margarine 4 cups vegetable broth 1/2 cup fresh basil, chopped 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. smoked paprika 1 cup vegan sour cream 2 tsp. fresh parsley, chopped (optional)

Spanakopita Utopia
1/3 cup extra virgin olive oil 3 large yellow onions 2 bunches green onions, diced 4 garlic cloves, minced 1/3 cup parsley 1/4 tsp. fresh nutmeg, ground 4 cups spinach, washed and chopped 2 cup vegan mozzarella cheese 1/3 cup vegan parmesan cheese 1/4 cup vegan margarine 1 tsp. garlic powder 1 lb. phyllo pastry sheets

1 2

Heat a large pot with EVOO on medium heat. Saute tomatoes, red bell peppers, garlic & vidalia onions until onions are translucent.

1 2

Preheat oven to 350 degrees. Heat extra virgin olive oil in a large dutch oven or deep nonstick skillet.

3

Add vegan margarine, vegetable broth, basil, salt, pepper and smoked paprika.

3

Saute yellow & green onions and garlic until translucent About 3-4 minutes.

4 5

Cook for 30 minutes, stirring often. Using an immersion blender, blend the soup until creamy. 30 seconds or so.

4

Add parsley, nutmeg, and spinach and cook until spinach is wilted, about 7 minutes.

5 6

Remove from the heat and pour into large mixing bowl. Once spinach is cooled, mix in vegan mozzarella and vegan parmesan.

6 7

Add vegan sour cream and cook for 5 more minutes. Top with fresh parsley, serve and enjoy!

7

In a small bowl mix vegan margarine & garlic powder and microwave for 30 seconds, or until margarine is melted.

8 9

Carefully remove phyllo dough from the wrapper. Using kitchen scissors, cut the sheets in half to make two stacks of 9x12 inch sheets.

10 Layer about 10 sheets of phyllo dough on the bottom of a greased 9x12 baking pan. Use a pastry brush to coat each sheet with garlic butter as you go.

11

Add half the mixture and spread out to coat the whole pan.

12 Layer about another 10 sheets on top of the spinach mixture. 13

Place in oven and bake for 25 minutes or until phyllo dough is golden brown.

66 | Nom Yourself

Nom Yourself | 67

Buffalo Bill’s Cauliflower Bites
1 large head of cauliflower 1 cup almond milk 3/4 cup all-purpose flour 1/2 Tbsp. garlic powder 1 tsp. baking powder pinch of salt 2 Tbsp. vegan margarine, divided 1 cup hot sauce, divided Vegetable Oil Cooking Spray

1 2 3

Preheat oven to 450 degrees. Trim the head of the cauliflower into bite sized florets. Mix milk, flour, garlic powder, baking powder and salt in a medium bowl.

4 5

Grease a baking sheet with cooking spray. Dip each piece of cauliflower into the batter. Make sure all access batter has dripped off. Then place onto baking sheet.

6

Spray the tops of the cauliflower with cooking spray. (Do this lightly. Hold about a foot from the cauliflower.)

7

Bake for 17 minutes. While the cauliflower is cooking, melt 1 Tbs. butter in a small saucepan over low heat. Add 1/2 hot sauce and stir. Once combined, take away from heat.

NN
It is an absolute must that you serve these with celery, carrots and Vegan Buttermilk Ranch dressing (see page 24)!

8

9

When cauliflower is ready, put in a heat safe bowl and pour hot sauce mixture over them. Toss to coat.

10 Then place cauliflower back on the baking sheet and bake for 5 minutes.

11

While the cauliflower is baking again, in the same saucepan you made the first hot sauce mixture in, melt the rest of the butter and hot sauce.

12 Once the cauliflower is done, return it to the bowl and pour the rest of the hot sauce over them and toss.

68 | Nom Yourself

Nom Yourself | 69

Fried Zucchini Sticks olive oil cooking spray 2 zucchini, halved and sliced into strips 1/4 cup vegan parmesan 1/2 cup flour 2 cups almond milk 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. salt 1/4 tsp. pepper 1 cup panko breadcrumbs 2 cups peanut oil, for frying

Greek Seitan Gyro
2 cups seitan, chopped 1/4 cup lemon juice 3 Tbsp. vegetable broth

1

Heat oil in medium saucepan until it just bubbles. Do not let it smoke. You want it at 350 degrees.

1 2

Preheat oven to 400 degrees. In a small bowl, mix together lemon juice, vegetable broth, olive oil, garlic powder, oregano, cumin and sea salt.

2

Mix vegan parmesan, flour, almond milk, garlic powder, onion powder, salt and pepper in a medium bowl.

3 Tbsp. olive oil 1/2 Tbsp. garlic powder 1 tsp. dried oregano

3

Place seitan in glass baking dish and pour mixture over seitan. Gently move seitan around until coated completely.

3 4

Place panko breadcrumbs in shallow bowl. Dip each slice of zucchini into the batter and allow access batter to drip off.

1/2 tsp. ground cumin 1/4 tsp. sea salt 1 small red onion, peeled and sliced 1 medium tomato, chopped

4 5 6

Cover with aluminum foil, cook for 15 minutes. Remove aluminum foil and cook for another 10 minutes. Place pita bread on a plate, top each with seitan, redonion, tomato and lettuce.

5 6 7

Dip into panko breadcrumbs until slices are covered. Fry each side until golden brown. About 1 minute each side. Place on paper towel lined plate and let access oil be absorbed.

1 cup romaine lettuce, chopped 1/4 cup fresh cilantro, chopped 4 pita bread rounds

7

Top with cilantro and serve!

NN
Serve with Spicee Honee Mustard sauce for the perfect lunch or appetizer.

NN
Top with Cucumber Tzatziki sauce (see page 27) for the authentic gyro. Serve with a side of hummus and fresh veggies.

70 | Nom Yourself

Nom Yourself | 71

Kale Noodle Soup
3 Tbs. vegan margarine 1 large red onion 3 large carrots, peeled and sliced 4 celery stalks, halved and sliced 1 1/2 cups white mushrooms 2 1/2 cups vegetable broth 1 1/2 cups water 1 tsp. salt 1 1/2 tsp. garlic powder 1 1/2 tsp. onion powder 2 tsp. dried parsley 3 cups kale, washed, destemmed and chopped 1 handful lo mein noodles 1/4 cup fresh parsley, chopped

1

Heat vegan margarine in a large pot over medium-high heat.

2

Saute onions, carrots, celery and mushrooms until onion is tender.

3

Add vegetable broth, water, salt, garlic powder, onion powder and dried parsley. Bring to a boil.

4

Lower heat to medium-low, add kale and cook for 20 minutes.

5 6

Add lo mein noodles and cook for another 7 minutes. Garnish with fresh parsley, and serve!

NN
Serve with favorite croutons or garlic bread. Perfect soup for those sick days!

72 | Nom Yourself

Nom Yourself | 73

Avocado Sweet Potato Wontons
1 lb. sweet potatoes, cooked, peeled and diced 2 avocados, peeled, pitted and diced 1/4 cup green onion, chopped 1 tsp. garlic powder 1 tsp. cinnamon 1/2 tsp sea salt 12 vegan wonton wrappers 1/2 cup water

Grilled Smoky Tempeh Sandwich
1 package flax tempeh 1 Tbsp. maple syrup 1 Tbsp. liquid smoke 1 tsp. sesame oil 1 tsp. smoked paprika 1 tsp. cumin 1/2 tsp. salt 1/3 cup romaine lettuce, chopped 2 slices of heirloom tomatoes 1/2 avocado, sliced 1 Tbsp. vegan mayonnaise 2 slices of sprouted bread

1 2 3

Preheat oven to 375 degrees. Spray cookie sheet with cooking spray. Mash sweet potato, avocados, garlic powder, cinnamon and sea salt in a large bowl.

1 2

Cut tempeh in half then slice those halves into four squares. Mix maple syrup, liquid smoke, sesame oil, paprika, cumin & salt together in a medium sized dish.

3

Place tempeh in dish, coating tempeh with marinade fully. Let sit for 30 minutes.

4

Place water in a bowl and set it next to the wonton wrappers.

4 5

Preheat oven to 375 degrees. Place tempeh in baking dish, cover with aluminum foil and bake for 15 minutes.

5

Scoop about a tablespoon of avocado sweet potato filling in the center of the wonton.

6

Dip your pointer finger in the water and trace the edges of the wonton. Making sure all sides are wet.

6 7

Remove aluminum foil and bake for 10 more minutes. Layer bread with tempeh, lettuce, tomatoes, avocado & vegan mayo.

7

Fold each corner to the middle and stick to the other sides. Wonton should stick together when you press each side together.

8

Cut down the middle and enjoy!

8

Place on baking sheet and repeat until desired number of wontons are made or until filling is gone.

NN
Place each wonton on top of a bed of alfalfa sprouts and serve with Cilantro Chili Sauce (see page 28). You can also find vegan wonton wrappers at your local asian market.

9

Place wontons in oven and cook for 9 minutes.

10 Let cool on cooling rack for 4 minutes then serve!

74 | Nom Yourself

Nom Yourself | 75

The Beets Burger Garlic Potato Kale Cakes Strawberry Blonde Angel Hair Spinach Sweet Potato Quinoa Grilled Portobello Steaks Roasted Pumpkin Sage Couscous Penne Alla Norma Wonderland Fettuccine Southern Fried Buttermilk Tofu Pokey Gnocchi Tempeh Cacciatore Crispy Orange Sesame Cauliflower Fried Eggplant Sticks Black Bean Jambalaya Vegan Crabby Cakes

77 79 80 81 82 83 84 85 87 89 90 91 93 94 95

The Beets Burger
3 Tbsp. extra virgin olive oil 2 Tbsp. flax seed 3 Tbsp. water 1 red onion, chopped 3 cloves garlic, minced 1 cup pecans, soaked 1 cup raisins 1 cup beets, peeled and grated 2 tsp. smoked paprika 1 tsp. salt 1 tsp. pepper 1/2 cup green lentils, cooked 2 cups quinoa, cooked 2 Tbsp. vegan margarine

1

Mix flax seed and water together in small bowl and set aside.

2

Heat extra virgin olive oil over medium heat in large nonstick skillet. Add onions and and garlic and saute until onions are golden brown. About 7 minutes.

3 4 5

Stir in pecans, raisins, beets, paprika, salt and pepper. Cook for 10 minutes, mixing often. Transfer the beet mixture to a blender or food processor and pulse until chunks start to form.

6

Add lentils and pulse a couple more times. Pour mixture into large bowl and fold in quiona. Heat vegan margarine in a skillet over a medium-high flame. Form small patties with your hand about 1/2” thick.

Dinner
76 | Nom Yourself

7 8 9

NN
Make your burger more inviting with heirloom tomatoes, arugala, spinach, sprouts, grated carrots, or whatever is in your kitchen. Use what you have, you may find a new favorite food combination!

10 Place the burgers in the skillet and cook without touching for
5 minutes.

11

Flip the burgers with a metal spatula so it does not stick or fall apart.

12 Cook for another 5 minutes or until the burger has a nice crust. 13

Serve hot on top of a bun with your favorite condiments and fresh arugala.

Nom Yourself | 77

Garlic Potato Kale Cakes
6 russet potatoes, peeled, cubed and cooked 2 Tbsp. all-purpose flour 1/2 cup almond milk, unsweetened 2 Tbsp. vegan butter 1 tsp. sea salt 1 1/2 Tbs. extra virgin olive oil 1 cup vidalia onion, diced 3 garlic clove, minced 3 cups kale, finely chopped 1 tsp. fresh thyme, chopped 1/4 tsp. ground nutmeg 2 Tbsp. vegetable oil

1

After draining the potatoes, return them to the same pot and add flour, almond milk, vegan butter and sea salt. Cook for 3 minutes and transfer to a large bowl.

2 3 4

Heat EVOO in a deep nonstick skillet over medium heat. Saute onion and garlic until onion is soft. About 5 minutes. Increase heat to medium-high heat and add kale, thyme and nutmeg.

5 6 7

Gently toss until kale is wilted. Add kale mixture to potatoes and let sit for 10 minutes. Blend mixture with immersion blender until smooth with a handful of chunks.

8

Heat vegetable oil in large nonstick skillet over mediumhigh heat.

NN
When turning, do so carefully so the cakes do not break. I suggest using a metal spatula, saves so much time and heartache!

9

Shape kale potato mixture with your hand into 1/2 inch thick patties. Arrange on wax paper.

10 Once oil is hot, cook cakes for 3-4 minutes on each side, or until golden brown.

11

Transfer to a plate, top each with a dollop of vegan sour cream and serve!

78 | Nom Yourself

Nom Yourself | 79

Strawberry Blonde Angel Hair
8 oz. angel hair pasta, cooked 1/4 cup vegan margarine, melted 5 sun-dried tomato slices, diced 1 Tbsp. fresh rosemary, chopped 1 Tbsp. fresh oregano, chopped 1/3 cup fresh parsley, chopped 2 Tbsp. garlic powder 1 tsp. salt 1/2 tsp. black pepper, freshly ground 1/3 vegan parmesan cheese, grated

Spinach Sweet Potato Quinoa
1 Tbsp. coconut oil 1 small sweet potato, skinned and diced 2 cloves garlic, minced

1

Heat vegan margarine in nonstick skillet on medium heat. Add sun-dried tomato, rosemary, oregano and parsley. Cook for one minute until parsley has wilted.

1

Heat coconut oil in a large skillet over medium-high heat. Add sweet potatoes, garlic and 1/4 cup vegetable stock.

2 3

Cook until the potatoes are brown, about 5-7 minutes. Add basil, spinach, quinoa and the rest of the stock ancook for 5 more minutes.

2 3

Remove from heat and add in angel hair pasta. Sprinkle garlic powder, salt and black pepper into skillet and stir.

1 cup quinoa, cooked 2 cups fresh spinach, chopped 1/3 cup basil, chopped 1/2 cup vegetable stock, divided

4

Sprinkle with fresh parsley, and serve

4

Pour into bowl and gentle fold in vegan parmesan and serve!

2 Tbsp. fresh parsley, chopped

NN
Serve with Fried Eggplant (see page 93) to make this meal over the top!

NN
Feel free to throw whatever root veggies you have in the skillet when you add the sweet potatoes! Parsnips are a great addition.

80 | Nom Yourself

Nom Yourself | 81

Grilled Portobello Steaks
4 large portobello mushrooms 1/4 cup extra virgin olive oil 2 bunches green onion, sliced 1 large vidalia onion, minced 1 tsp. liquid smoke 1/2 tsp. smoked paprika 1 tsp. organic blue agave nectar 1 tsp. cumin 1/2 Tbsp. garlic powder 1/2 tsp. sea salt 1/4 tsp. black pepper 2 medium zucchinis, chopped

Roasted Pumpkin Sage Couscous
5 cups pumpkin, peeled, deseeded and chopped 5 Tbsp. melted coconut oil,

1

Pull stems off the mushrooms and rinse. Set on paper towels to let dry.

1 2

Preheat oven to 350 degrees. Place pumpkin on nonstick baking tray. Drizzle 2 Tbs. with coconut oil and season with garlic, salt and pepper. Toss to combine. Roast for 1 hour or until golden brown and crispy.

2

In a small bowl, mix together EVOO, green onion, vidalia onion, liquid smoke, smoked paprika, cumin, garlic powder, sea salt & black pepper.

divided 1 Tbs. garlic powder 1 tsp. salt 1/4 tsp. pepper

3

Heat 3 Tbs. coconut oil in a nonstick skillet over medium heat. Add shallots and cook for 5 minutes.

3

Pour marinade into large ziplock bag. Place mushrooms in bag and refrigerate for 1 hour.

2 shallots, thinly sliced 2 cups vegetable stock 2 Tbsp. vegan margarine

4 5

Place shallots on paper towel lined plate. And set aside. Bring vegetable stock and margarine to a boil in a medium saucepan over high heat. Combine couscous & raisins in a large heatproof bowl.

4 5

Turn grill on to heat. Place portobellos on grill and cook for 10 minutes untouched, then flip and grill for another 5 minutes.

2 cups couscous 1/3 cup raisins 1 1/2 tsp. ground cinnamon 1 tsp. ground cumin 2 Tbsp. fresh sage, chopped 1/2 Tbsp. fresh parsley, chopped

6

Heat 1 Tbs. of remaining marinade in a large skillet over medium heat. Discard the rest.

6

Pour boiling stock over couscous, stirring with a fork until couscous is covered with stock. Cover with aluminum foil and set aside for 5 minutes, or until stock is absorbed.

7

Cook zucchini in marinade for 3-4 minutes, until zucchini is tender.

7

Add roasted pumpkin, shallots, cinnamon, cumin and sage. Stir to combine. Sprinkle with salt, pepper and fresh parsley and serve!

NN
Plate with Garlic Potato Kale Cakes for the perfect “steak & potatoes” dish!

8

Plate portobello steak, top with zucchini and enjoy!

82 | Nom Yourself

Nom Yourself | 83

Penne Alla Norma
1 lb. rigatoni, cooked 4 Tbsp. extra-virgin olive oil 1/2 medium vidalia onion, chopped 1/2 tsp. crushed red pepper 4 garlic cloves, minced 2 medium eggplants, chopped 1 can (28oz) plum tomatoes 2 Tbsp. fresh basil, chopped 1 Tbsp. fresh thyme, chopped 1 tsp. coarse kosher salt 1/4 tsp. ground black pepper 4 oz. extra firm tofu, pressed 1/2 cup vegan cream cheese 1/4 cup grated vegan parmesan cheese 1 Tbsp. garlic powder 1/4 cup fresh parsley, chopped

Wonderland Fettuccine
1/2 cup dried porcini mushrooms 2/3 vegetable stock 8 oz. fettuccine, cooked and drained 1 Tbsp. extra-virgin olive oil

1 2

Drain pasta and return to pot. Heat extra-virgin olive oil in large skillet over medium heat. Add onion, crushed red pepper and garlic. Cook, stirring often until onion is translucent. About 5 minutes.

1

Bring vegetable stock to a boil in a small saucepan. Combine porcini mushrooms and vegetable stock together in a heat safe bowl and let sit for 30 minutes. Once mushrooms are soft, remove from broth, chop, and leave stock for later use.

2

Heat oil in a large nonstick skillet over medium-high heat. Add shallots, garlic, shiitake, oyster & porcini mushrooms. Saute for 5 minutes, while stirring frequently.

3 4

Add eggplant to skillet and season with salt and pepper. Cover and cook for about 5 minutes. Uncover and continue to cook about 3 minutes.

1/4 cup shallots, chopped 1/2 cup shiitake mushrooms, chopped 1/2 cup oyster mushrooms, chopped 2 garlic cloves, minced 2 Tbsp. dry sherry 1/4 cup vegan parmesan cheese 1/2 cup vegan sour cream 1 tsp. fresh sage, finely chopped 1/2 tsp. ground black pepper 1 tsp. truffle oil 1 tsp. salt

3

Stir in sherry and salt. Cook until liquid evaporates, about 1 minute.

5

Add tomatoes, basil, thyme, salt & pepper to the skillet and cook another 5 minutes.

4

Reduce heat to medium and stir in pasta, reserved porcini water, vegan parmesan cheese, vegan sour cream, sage and ground black pepper. Toss to combine.

6 7

Remove from heat and let cool. While sauce is cooling, in a blender add tofu, vegan cream cheese, vegan parmesan, garlic powder and parsley. Pulse until tofu mixture resembles ricotta cheese, about 8 or 9 times.

5

Remove from heat and let sit for 3-4 minutes, then serve!

8

Pour tomato sauce into pasta pot followed by tofu mixture. Toss until well coated.

NN
Drizzle extra-virgin olive oil on top for an extra smooth sauce.

9

Plate, top with fresh basil and serve!

84 | Nom Yourself

Nom Yourself | 85

Southern Fried Buttermilk Tofu
12 oz. extra firm tofu 3 tsp. coarse sea salt 1 cup flour 2 Tbs. cornmeal 2 tsp. dried oregano 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. salt 1 cup almond milk 1/2 Tbs. apple cider vinegar 1 cup bread crumbs peanut oil, for frying

1

Slice tofu into four pieces, then press gently between kitchen towels. Be sure not to press to hard, you just want to get a little excess water out.

2 3

Set up 3 medium sized bowls next to each other. In one bowl, combine flour, cornmeal, oregano, garlic powder, onion powder and salt.

4

In the next bowl, combine almond milk and apple cider vinegar. This is your vegan buttermilk.

5 6

In the last bowl, place the bread crumbs. Once you have your bowls set, heat about a half inch of peanut oil to 360 degrees F in a large non stick skillet (cast iron is best).

7

Dip tofu into flour mixture, then quickly into buttermilk mixture, then coat with breadcrumbs.

8

Immediately place into oil and cook until the bottom is golden brown, about 4 minutes. Flip and repeat on the opposite side.

NN
Serve with Baked Mac nʼ Cheese (see page 55) and sauteed Collard Greens for the perfect southern dish!

9

Do this until all the tofu is fried.

10 If the oil begins to smoke, reduce heat.

86 | Nom Yourself

Nom Yourself | 87

Pokey Gnocchi
2 lbs. russet potatoes, peeled & grated 1 1/2 cups flour 1 1/2 tsp. sea salt

1 2

Boil potatoes in a large pot of salted water for 45 minutes. Once tender, drain water and use a kitchen towel to grate potatoes into a large bowl.

3 4 5 6

Let potatoes sit until room temperature. Add flour, 1/2 cup at a time. Add salt and mix together until the mixture forms a dough. Lightly flour your countertop or cutting board and pour dough onto it.

7 8 9

Knead the dough for about 5 minutes. Shape the dough into a ball, then cut into 6 equal pieces. Roll each piece into a rope about 3/4 in. thick.

10 Cut the dough into 1in. pieces.

NN
Serve with Kale Pesto sauce and roasted Tomatoes.

11

When you have cut all the gnocchi, press tops with the prongs of a fork.

12 In a large pan, boil the gnocchi in salted water for 2 minutes then drain water.

13

Heat frying pan on medium heat with extra-virgin olive oil. Place gnocchi in pan and fry until both sides are golden brown.

88 | Nom Yourself

Nom Yourself | 89

Tempeh Cacciatore
1 8oz. package of tempeh, cut into 8 pieces 2 Tbsp. olive oil 1 small vidalia onion, sliced 1 clove garlic, minced 1 cup tomatoes, peeled & diced 1 6oz. can tomato paste 3/4 cup dry white wine 1/2 cup baby bella mushrooms, chopped 2 Tbsp. fresh parsley, chopped 1 tsp. organic cane sugar 1/2 tsp. salt 1/2 tsp. dried rosemary 1/2 tsp. dried thyme 1/4 tsp. oregano 1/8 tsp. ground black pepper Salt to taste

Crispy Orange Sesame Cauliflower
Cauliflower: 1 medium head of cauliflower, stemmed and cut into bite sized pieces 1/3 cup corn starch 1/4 cup all-purpose unbleached flour

1

In a nonstick skillet, cook tempeh in hot oil for about 15 minutes, turning to brown evenly.

1

Mix cornstarch, flour, salt, water and sunflower oil in medium sized bowl.

2

In a medium mixing bowl, combine tomatoes, tomato paste, wine, mushrooms, parsley, sugar, salt, rosemary, thyme, oregano and ground black pepper.

2

Heat skillet with vegetable oil on medium-high heat. Until the oil is slightly boiling. Turn down heat if the oil is smoking.

3

Test the oil with a small piece of batter and make sure it is ready. The batter will lightly brown.

3

Pour over tempeh in skillet and bring to a boil. Reduce heat to low and cook for 35 minutes. Stirring every 10 minutes.

1 tsp. salt 2/3 cup water 1 tsp. sunflower oil 1 cup vegetable oil (for frying) 1 tsp. sesame seeds 2 Tbsp. fresh green onion, thinly sliced Sauce: 2 Tbsp. sesame oil 1 1/2 tsp. garlic powder 1/3 cup orange juice 2 Tbsp. liquid aminos or soy sauce 1 Tbs. rice wine vinegar 2 tsp. cornstarch 1 Tbs. organic brown sugar Chili mayo sauce: 3 Tsp. sriracha or chili sauce 1/2 cup vegan mayonnaise

4

Dip each piece of cauliflower in the batter one at a time and place into the skillet. Do not crowd.

5

Turn the cauliflower once one side is slightly browned, about 2-3 minutes.

6 7

Place on a plate lined with paper towels to let drain. Once all the cauliflower has been fried, set aside and move onto the sauce.

8 9

Heat sesame oil in a nonstick skillet on medium heat. Mix in garlic powder, orange juice and liquid aminos. Cook for 1 minute.

NN
Serve over zucchini spaghetti, sprinkle with vegan parmesan cheese and garnish with parsley. Perfect with a glass of Pinot Noir.

10 In a small bowl, mix together rice wine vinegar and cornstarch dissolves. Place in the skillet with brown sugar and cook for another 2 minutes.

11

Mix together in a small bowl and pour into an easy pour (or just dollop it on with your spoon).

12 Now bring it all together, place fried cauliflower on top of rice, lo mien noodles or sauteed veggies. Top with Orange sauce, sriracha mayo, sesame seeds and green onion. Enjoy! 90 | Nom Yourself Nom Yourself | 91

Fried Eggplant Sticks
1 large eggplant, sliced 1cup all-purpose flour 1 cup almond milk, unsweetened 1 cup bread crumbs peanut oil, for frying

1

Heat a 1/2in. peanut oil in large nonstick skillet on medium heat.

2

Place all-purpose flour in one bowl, almond milk in another bowl, and bread crumbs in another.

3

Set them up in a row. Then dip the eggplant slices into the flour, then almond milk, then bread crumbs. One at a time.

4 5

Place them on parchment paper. Once oil is hot, fry for 20 seconds on each side until golden brown.

6

Place on paper towel lined plate.

NN
Serve with pesto pasta, garlic mashed potatoes or sauteed kale.

92 | Nom Yourself

Nom Yourself | 93

Black Bean Jambalaya
2 Tbsp. vegan margarine 1/2 cup TVP 1 small shallot, chopped 2 Tbsp. smoked paprika 1 Tbsp. ground cumin 1/2 tsp. cayenne pepper 1 tsp. garlic powder 1/2 tsp ground black pepper 1 tsp. salt 1/2 cup roma tomato, diced 1 large green bell pepper, diced 2 ribs celery, diced 1 cup brown rice 4 cups vegetable stock 2 cups black beans, canned 2 green onions, chopped

Vegan Crabby Cakes
1 tsp. olive oil 1/2 cup vidalia onions, minced 1 medium carrot, finely diced 4 cloves garlic, minced 8 oz. seitan, finely diced 1/2 cup hearts of palm, finely diced 1/4 cup vegan mayonnaise 1 1/2 Tbsp. cornstarch 1 tsp. salt 1/2 ground black pepper 1 Tbsp. fresh lime juice 1 tsp. fresh parsley, chopped

1

In a dutch oven or heavy bottom pot with lid, melt the margarine over medium heat. Add TVP and shallots. Cook for 5 minutes while stirring.

1

In a large skillet, saute the onions and carrots until soft. About 4-5 minutes. Add garlilc and cook for an additional minute. Let cool.

2

Add the paprika, cumin, cayenne pepper, garlic powder, black pepper and salt and cook for 1 more minute.

2

In a small bowl, mix seitan, hearts of palm, mayonnaise, cornstarch, salt, pepper, lime juice, sauteed onions, carrots and garlic and refrigerate 30 minutes.

3

Add tomatoes, bell pepper, celery. Cook for 5 more minutes while stirring.

3

In a medium bowl, combine 1/2 cup breadcrumbs and Old Bay seasoning and 1 tsp. salt (you can omit this if to lower the sodium).

4

Stir in the rice until well combined. Then add vegetable stock and black beans and bring to a simmer.

4

Pour seitan mixture into breadcrumb mixture and combine. Form into balls about the size of your cupped hand. Then flatten.

5 6

Reduce heat to low, cover pot and cook for 1 hour. Remove the lid and check the rice. It should be tender. If not, then cook for 5 more minutes or so.

1/2 cups breadcrumbs 3 Tbsp. Old Bay seasoning 1 cup flour 1 cup almond milk, unsweetened 1/2 cup vegetable oil, for frying

5 6

In two separate bowls, place flour and almond milk. Dip crabby cakes in flour, then almond milk, then back in the flour.

7

Ladle jambalaya into bowl and serve with green onion on top.

7

Heat vegetable oil in non stick skillet on medium-high heat. Fry each crabby cake 3 minutes on each side or until golden brown.

NN
French bread serves as a great spoon for this dish!

NN
Serve with Seefood Aioli (see page 29) and a side of Corn on the Cob with some butter and old bay on top. Baltimore right in your own kitchen.

8

9

Place on a paper towel lined plate to absorb the oil.

94 | Nom Yourself

Nom Yourself | 95

Hot & Sour Soup Italian Rice Dreamy Brussels Sprouts

97 98 99

Hot & Sour Soup
3 1/2 cups vegetable broth 1 cup baby bella mushrooms, chopped 1 cup shiitake mushrooms, chopped 1/4 cup rice vinegar 2 Tbsp. liquid aminos 1 tsp. chili sauce 1 tsp. sugar 1 tsp. gingerroot, grated 1/3 cup water chestnuts, chopped 4 oz. tofu, pressed and cut into bite-sized pieces 1 Tbsp. cornstarch 1 Tbsp. water, cold 1 cup snap peas, cut in half 2 Tbsp. green onion, thinly sliced

Ciabatta Stuffing 100 Chili Lime Butter Corn on the Cob 101 Sweet Dinner Rolls 102 Sweet & Spicy Yam Fries 103 White Bean Caprese Flatbread 104 Creamy Garlic Spinach 105 Drunken Parsley Potato Hash 106 Scallion Bacon Mashed Potato Balls 107 Garlic Bread Muffins 108 Roasted Garlic Parmesan Carrots 109

1

In a large saucepan, combine vegetable broth, mushrooms, rive vinegar, liquid aminos, chili sauce, sugar gingerroot and pepper. Bring to a boil; reduce heat. Cover and simmer for 2 minutes.

2

Add water chestnuts and tofu. Simmer covered for 1 minute more.

3

Stir together cornstarch and water. Stir into pan with snap peas. Cook and stir until slightly thickened and bubbly, about 5 minutes.

4

Remove from heat and stir in green onion.

Sides
96 | Nom Yourself

NN
Perfect side dish for Crispy Orange Sesame Cauliflower (see page 91).

Nom Yourself | 97

Italian Rice
2 Tbsp. extra-virgin olive oil 2 cups TVP (textured vegetable protein) 1 Tbsp. liquid aminos or soy sauce 1 tsp. salt 1/2 tsp. pepper 1 medium shallot, chopped 1 3/4 cups tomato sauce 3/4 cup water 1/4 cup basil, chopped 1 Tbsp. garlic powder 1 Tbsp. dried oregano 1 cup quick-cooking rice 1/2 cup baby bella mushrooms, sliced 3/4 cup vegan cheese (optional)

Dreamy Brussels Sprouts
2 cups brussels sprouts, halved 1 Tbsp. vegan margarine 1/4 cup vidalia onion, chopped

1

In a large skillet, heat oil over medium-high heat. Then pour in the TVP, liquid aminos, salt and pepper. Cook until brown. About 6 minutes.

1

Trim the stems of the brussels sprouts and any outer leaves. Wash, then half lengthwise.

2

Cook brussels sprouts in 3 cups of boiling water for 10 minutes or until tender, covered.

2 3

Toss in shallots, and cook for 1 more minute. Sit in tomato sauce, water, basil, garlic powder and oregano. Bring to a boil.

1/2 cup almond milk, unsweetened 1/4 cup vegan sour cream 2 tsp. all-purpose flour 1/2 tsp. brown mustard

3 4

Drain then remove from pot. In a large nonstick skillet melt vegan margarine on mediumhigh heat then cook onions on for 2-3 minutes, or until onions are translucent.

4

Stir in rice and mushrooms. Cook for 10 minutes, covered. Stirring occasionally.

1/4 tsp. salt 1 Tbsp. maple syrup

5 6

Take skillet off of heat and let strand for 5 minutes, covered. Garnish with fresh parsley and serve.

5

Add almond milk, vegan sour cream, flour, brown mustard and salt. Cook for 5-6 minutes or until sauce thickens.

6

Add brussels sprouts to the pan followed by maple syrup. Cook for another 2 minutes.

NN
Working with TVP can be scary and intimidating, but once youʼve done it youʼll be glad you did. Itʼs a great substitute for all beef. Amazing in chili, tacos and burgers.

NN
Serve as a simple side or on top of mashed potatoes and fried eggplant for a complete dish!

98 | Nom Yourself

Nom Yourself | 99

Ciabatta Stuffing
3/4 cup vegan margarine 2 large yellow onions, finely chopped 2 carrots, peeled and finely chopped 4 celery stalks, finely chopped 1 1/2 Tbsp. dried rosemary 3 garlic cloves, chopped 1/2 cup water chestnuts, sliced 1/4 cup fresh italian parsley, chopped 4 cups ciabatta bread, cubed 1/3 cup vegan parmesan cheese (optional) 1 Tbs. ground flaxseed + 2 Tbs. water 1 1/2 cup vegetable broth salt and ground black pepper to taste

Chili Lime Butter Corn on the Cob
6 fresh ears of corn 1 cup vegan margarine, room temperature 2 tsp. chili sauce (ie. sriracha) 1 tsp. garlic powder 1/4 cup cilantro, chopped 1 lime, zested and cut into wedges 1/2 tsp. salt

1 2 3

Preheat oven to 350 degrees. Grease 10in x 2in baking dish with vegan margarine. In a large nonstick skillet, melt 2 Tbs. of vegan margarine over medium heat then toss in onions, carrots, celery, rosemary and garlic. Saute until onions are translucent, about 10 minutes.

1 2

Preheat oven to 350 degrees Place corn in their husks directly on the top oven rack and roast until corn is soft. About 30 to 40 minutes. Place tin foil on the bottom rack to catch any juices the corn may have.

3

In a large bowl, combine vegan margarine, chili sauce, lime zest and garlic powder.

4

Lower to medium heat and toss in water chestnuts and parsley. Cook for 2 minutes then remove skillet from the flame.

4

Remove husks from corn then dip them in the chili lime butter.

5 5 6 7
Pour vegetable mixture into a large heat safe bowl. Mix flaxseed and water in a small bowl. Gently fold ciabatta, vegan parmesan and flaxseed mixture into the vegetable mixture.

Sprinkle with cilantro, garnish with lime wedge and serve!

8

Add vegetable broth to the mixture until just moistened. You donʼt want them soaked and soggy.

NN
Perfect to serve with seitan loaf, on top of a baked sweet potato or sauteed kale.

9

Transfer the stuffing to the greased baking dish.

10 Cover with foil and bake until juices have evaporated. About
30 minutes.

11

Uncover bake for another 15 minutes or until top layer is golden brown.

100 | Nom Yourself

Nom Yourself | 101

Sweet Dinner Rolls
1 packet fast acting dry yeast 1 cup warm water 3 Tbsp. organic granulated sugar 3 cups all-purpose flour + more for kneading 1 tsp. salt vegan margarine, to grease bowl & baking pan

Sweet & Spicy Yam Fries
2 large sweet potatoes 2 Tbsp. extra-virgin olive oil 1 tsp. ground cinnamon

1

Mix yeast, water & sugar in a medium bowl and set aside until bubbling. About 5 minutes.

1 2 3

Preheat oven to 425 degrees. Peel and cut sweet potato into 2in. long by 1/4in. thick sticks. Place them on a cookie sheet, make sure not to overlap them.

2

Add flour and salt slowly until dough is firm and slightly sticky.

1/2 tsp. chili powder 1 tsp. salt 1 Tbsp. cilantro, chopped

3 4 5 6

Grease large bowl with vegan margarine.

4
Place dough in bowl and cover with damp kitchen cloth. Allow to double in size. About 30-45 minutes. Once dough has doubled, place on floured surface. Roll out into rope about 1 foot long. Cut into 12 pieces. Place neatly in greased round baking pan. You can crowd them, they will pull apart.

Drizzle with extra-virgin olive oil, sprinkle with cinnamon, chili powder and salt. Toss to coat completely.

5

Bake for 10 minutes, toss then bake for an additional 10 minutes or until golden brown.

6

Garnish with cilantro and serve.

7

Preheat oven to 350 degrees and cook rolls for 15 minutes.

NN
Serve with Cinnamon Butter. Mix 3 Tbs. vegan margarine & 1 tsp. cinnamon. Caution, theyʼre addicting!

NN
Make sure these are as evenly cut as possible. They wonʼt be perfect, but the smaller the fry, the easier it is for it to burn. Serve with Buttermilk Ranch Dip (see page 24).

102 | Nom Yourself

Nom Yourself | 103

White Bean Caprese Flatbread
1 loaf ciabatta bread, horizontally sliced 1/4 cup vegan margarine, softened 1/2 Tbsp. garlic powder 1 can cannellini beans, drained and rinsed 2 Tbsp. fresh lemon juice 1/3 cup extra-virgin olive oil 1 tsp. dried oregano 1/8 tsp. sea salt 2 medium tomatoes, sliced 1/3 cup chopped fresh basil 1/2 cup balsamic vinegar salt and pepper, to taste

Creamy Garlic Spinach
2 Tbsp. vegan margarine 1/2 cup almond milk 1/4 cup nutritional yeast 1 tsp. garlic powder 1 tsp. sea salt 1/4 tsp. ground black pepper 4 cups spinach, washed and chopped

1 2

Preheat oven to 400 degrees. In a small bowl, mix together vegan margarine and garlic powder. Spread on each slice of bread

1

In a large nonstick skillet, heat vegan margarine and almond milk over medium-high heat. Bring to a boil.

2 3 4 5

Add in nutritional yeast, garlic powder, salt and pepper. Stir until well combined then remove from heat. Add spinach and toss until spinach is wilted. Place on plate next to your main course and garnish with lemon wedge.

3

Place in oven and cook for 15 minutes or until golden brown.

4

In a blender or food processor, mix beans, lemon juice, extra-virgin olive oil, oregano and sea salt.

4 lemon wedges, to garnish

5

Once ciabatta bread is done, spread bean mixture on top of each slice. Then top with onions.

6

Sprinkle with basil and drizzle with balsamic vinegar and a touch of extra-virgin olive oil.

7

Pair with a nice red wine, and enjoy!

104 | Nom Yourself

Nom Yourself | 105

Drunken Parsley Potato Hash
4 Tbsp. vegan margarine 1/2 cup almond milk, unsweetened 1 can vegan amber ale, 12oz. can 3 medium shallots, sliced 1/2 cup nutritional yeast 1 tsp. garlic powder 2 Tbsp. fresh parsley, chopped 1/2 tsp. sea salt 1/4 tsp. ground black pepper 2lbs. baby red potatoes, chopped

Scallion Bacon Mashed Potato Balls
3 cups mashed potatoes 1/2 cup vegan margarine 1 cup vegan cheddar cheese, shredded 1/2 cup green onions, chopped 1/3 cup tempeh bacon, chopped 1 tsp. garlic powder 1/2 tsp. sea salt 1/2 cup bread crumbs peanut oil, for frying

1

In a large nonstick skillet, heat vegan margarine and almond milk over medium-high heat. Bring to a boil.

1

In a large bowl, mash potatoes and let stand at room temperature for 20 minutes.

2

Add in amber ale, shallots, nutritional yeast, garlic powder, parsley, sea salt and ground black pepper.

2

Mix in margarine, vegan cheddar cheese, green onions, tempeh bacon, garlic powder and sea salt.

3 4

Lower heat to medium and add in potatoes. Cover pot and let cook for 20 minutes or until all liquid is evaporated.

3 4

Shape into 1in. balls, then roll into bread crumbs. Place on tray lined with parchment paper and put into freezer for 15 minutes.

5

Place on plate next to your main course and garnish with lemon wedge.

5 6

In a deep non stick skillet, heat 1in. oil on medium heat. Fry potato balls, a few at a time until golden brown. About 3 minutes. Do not crowd.

7

Place mashed potato balls on a paper towel lined plate and let cool for a few minutes.

NN
Garnish with extra parsley. Serve with buttermilk ranch dip (see page 24) and enjoy!

106 | Nom Yourself

Nom Yourself | 107

Garlic Bread Muffins
1 cup self-raising flour 1 cup vegan parmesan cheese, grated 1 cup almond milk 1 clove garlic, minced 1 Tbsp. dried parsley 1 tsp. dried oregano 1/8 tsp. salt

Roasted Garlic Parsley Carrots
1 cup carrots, peeled and chopped 2 Tbsp. extra-virgin olive oil 1 tsp. garlic powder 1/2 tsp. onion powder 1 tsp. sea salt

1 2 3 4 5

Preheat oven to 375 degrees. In a large bowl, mix all ingredients together. Grease a muffin tin with extra virgin olive oil. Fill each cup with muffin batter to about half way. Bake until tops are golden brown, about 8 minutes.

1 2

Preheat oven to 400 degrees. In baking dish, place chopped carrots, extra-virgin olive oil, garlic powder, onion powder and salt and toss until coated.

3 4

Bake for 25 minutes. In a large bowl, toss the carrots with the parsley and vegan parmesan and enjoy!

2 Tbsp. fresh parsley chopped 1/4 cup vegan parmesan

NN
Serve with a side of marinara sauce, or with any italian dish.

108 | Nom Yourself

Nom Yourself | 109

Endless Eggless Salad 111 Crunchy Kale Macaroni Salad 113 Suburban Salad 114 Lemon Kale Salad 115 Grilled Shicken Salad 116 German Potato Salad 117 Grilled Chikʼn Caesar Salad 118 Sweet Sensation Salad 119 Thai Peanut Salad 120 Grilled Corn Taco Salad 121 Kale Berry Salad 122 Almond Eggplant Tomato Salad 123

Endless Eggless Salad
1 16oz. pkg. extra-firm tofu, pressed 1 1/2 Tbs. liquid aminos (soy sauce) 1 Tbsp. apple cider vinegar 1 Tbsp. rice vinegar 1 Tbsp. organic blue agave nectar 1/4 cup celery, diced 1/4 cup red onion, diced 2 Tbsp. cashews, chopped 2 Tbsp. fresh flat-leaf parsley, chopped 1/4 cup vegan mayonnaise 2 tsp. garlic powder 1 tsp. paprika 1 tsp. ground tumeric 1 tsp. ground cumin 2 tsp. pickle juice 1/2 tsp salt 1/2 tsp ground black pepper

1 2

Preheat oven to 350 degrees. Once tofu is pressed and dried, cut into 4 pieces and place on baking pan.

3

Mix liquid aminos, apple cider vinegar, rice vinegar, blue agave in a large bowl.

4

Pour sauce mixture over tofu and bake for 15 minutes. Then set aside to let cool.

5

After tofu has cooled, crumble tofu in a medium bowl and stir in vegan mayonnaise, garlic powder, paprika, ground tumeric, ground cumin, pickle juice, salt and ground black pepper.

Salads
110 | Nom Yourself

6

Let cool in the refrigerator for 30 minutes then enjoy!

NN
Stuff a pita pocket with this eggless salad and top with tomato, lettuce and avocado. Or put it in a bowl on a platter with crackers, carrots & cucumbers. Or simply eat it with a big olʼ spoon.

Nom Yourself | 111

Crunchy Kale Macaroni Salad
1 1/2 cups elbow macaroni, cooked & drained 3 Tbs. vegan mayonnaise 1 tsp. yellow mustard 2 tsp. organic granulated sugar 1/2 small red onion, diced 1 red bell pepper, diced 1/3 cup kale chips salt and pepper to taste

1

Once macaroni is drained, while still in the strainer, run cold water over the pasta for a minute to cool is down. Then place in a large bowl, preferably one with a lid.

2

Once pasta is cooled and dry, pour vegan mayonnaise, mustard, sugar, red onion, red bell pepper and kale chips in the bowl and toss until macaroni is fully coated.

3 4 5

Season with salt and pepper to taste. Refrigerate for 2-3 hours. Once youʼre ready to eat, give it a toss so the macaroni salad is nice and creamy.

NN
The reason for refrigeration is so that the flavors can become integrated, the raw onion will mellow and the sugar will dissolve. Patience is key with any great pasta salad!

112 | Nom Yourself

Nom Yourself | 113

Suburban Salad
2 cups fresh spinach, washed & roughly chopped 2 cups fresh arugala, washed 1/2 cup strawberries, sliced 4 radishes, washed & sliced 1/2 cup sprouts, alfalfa or broccoli sprouts are best 1/4 cup almonds, chopped

Lemon Kale Salad
2 medium eggplant, chopped 2 cups cherry tomato, halved 1 Tbsp. capers, drained 1/2 cup almonds, sliced 3 Tbsp. extra-virgin olive oil 1 tsp. sea salt 1/2 tsp. garlic powder 1/4 cup fresh basil, chopped 3 cups spinach, washed and roughly chopped

1 2

In a large bowl, mix the spinach and arugala together. Place greens on your plate, then top with with strawberries, radishes, sprouts and almonds.

1 2

Preheat oven to 400 degrees. Place eggplant, cherry tomatoes, capers and almonds in a baking dish.

3

Drizzle with your favorite dressing and serve!

3

Pour extra-virgin olive oil, salt, garlic powder & basil on top of vegetables and almonds and toss until fully coated.

4 5

Bake for 30 minutes. Let cool for 5 minutes. Place spinach on a plate then pour eggplant mixture on top and enjoy!

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Nom Yourself | 115

Grilled Shicken Salad
1 package vegan Chikʼn strip substitute 1 Tbsp. olive oil 3 Tbsp. vegan mayonnaise 1 bunch green onion, chopped 1/2 green apple, peeled and minced 1/2 cup grapes, halved and deseeded 1 tsp. garlic powder 1 tsp. yellow mustard salt & pepper to taste

German Potato Salad
1 lb. yukon gold potatoes, chopped 1 lb. red potatoes, chopped

1

In a large nonstick skillet, cook vegan chikʼn strips in olive oil until lightly browned.

1 2

Clean potatoes then chop. Keep skins on. Fill a stockpot with water, add a pinch of salt and potatoes then bring to a boil.

2 3

Place on a paper towel lined plate and let cool for 5 minutes. Take a fork and shred (look back to Food Styling Tips on page ** for help) the Chikʼn strips.

1/3 cup white vinegar 2 Tbsp. extra-virgin olive oil 1/2 cup capers 3/4 cup vidalia onion, chopped 1/4 cup organic brown sugar 1 Tbsp. stone ground mustard 1/4 cup green onion, chopped salt and pepper to taste

3

Boil for 10-15 minutes or until the potatoes are tender. Drain and set aside in large bowl.

4

In a medium bowl, mix the vegan mayonnaise, green onion, apple, grapes, garlic powder, yellow mustard, salt and pepper.

4

In a small saucepan, whisk vinegar and olive oil over low heat. Add in capers, onion, brown sugar and ground mustard.

5

Add Chikʼn strips and toss until well coated.

5

Add cooked potatoes and toss to coat. Remove from heat and add green onions, salt & pepper.

NN
Enjoy on sandwiches, lettuce cups, burritos, or as a side! To spice it up a bit, feel free to add a dash of chili powder.

NN
If you have tempeh bacon laying around, throw some in for an authentic German dish.

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Nom Yourself | 117

Grilled Chikʼn Caesar Salad
1 loaf french bread, day old 1/2 cup extra-virgin olive oil, divided 2 tsp. dijon mustard 2 tsp. vegan worcestershire sauce 1 Tbsp. fresh lemon juice 2 cloves minced garlic 1/4 tsp. ground black pepper, divided 2 dashes of sea salt, divided 4 frozen vegan chikʼn patties 3 heads romaine lettuce, halved 1/4 cup vegan parmesan cheese, grated

Sweet Sensation Salad
2 cups baby spinach or chopped spinach 1 head romaine lettuce, chopped 3 Tbs. capers 2 pears, peeled and thinly sliced 1 cup walnuts 1/4 cup dried cranberries 3 Tbs. vidalia onion dressing

1 2 3

Preheat oven to 400 degrees. Cut french bread into cubes and place in a large bowl. Drizzle cubes with 2 Tbs. extra virgin olive oil, dash of salt and 1/8 tsp. ground black pepper. Mix well. Place on baking pan.

1 2

In a large bowl, mix spinach and romaine. Add in capers, pears, walnuts and dried cranberries and toss.

3

Place salad in the middle of a plate with room around the edges.

4 5

Bake bread cubes for 15 minutes. In a small bowl, mix together extra-virgin olive oil, dijon mustard, worcestershire sauce, lemon juice, minced garlic, the rest of ground black pepper and sea salt. Set aside.

4

Drizzle dressing on the outside of the salad and serve.

6 7

In a non stick skillet, heat 1 Tbs. extra virgin olive oil. Cook vegan chikʼn patties until cooked through, about 4 minutes per side.

8

In the same pan, place romaine lettuce cut side down and cook for 2 minutes.

NN
Garnish with lemon wedge, parsley and serve!

9

Place lettuce cooked side up on a plate, top with grilled chikʼn, dressing and croutons. Sprinkle with vegan parmesan cheese.

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Nom Yourself | 119

Thai Peanut Salad
3 cups napa cabbage, shredded 1/2 cup purple cabbage, shredded 1 cup carrots, shredded 1 cup bean sprouts 1 cup edamame, cooked and shelled 1/2 cup fresh cilantro, chopped 2 scallions, thinly sliced spicy peanut sauce (see page 31) 1/2 cup peanuts, crushed 1 Tbsp. sesame seeds

Grilled Corn Taco Salad
6 ears of corn, silk removed 1 can black beans, drained and rinsed

1

In a large bowl, mix together napa cabbage, purple cabbage, carrots, bean sprouts, edamame, cilantro, scallions.

1 2

Preheat the grill to medium. Rub corn with butter and a dash of sea salt. Then wrap with aluminum foil and place on grill for 15 minutes, or until kernels are soft.

2

Place a cup of the mixture on a plate, the drizzle with peanut sauce. Top with crushed peanuts and sesame seeds. Garnish with fresh lime wedge and serve!

1 1/2 cups roma tomatoes, chopped 1 green bell pepper, seeded and chopped 3 green onions, thinly sliced 2 Tbsp. fresh cilantro, chopped 2 Tbsp. fresh lime juice, about 1 lime sea salt and pepper to taste

3 4 5

Remove corn from the grill and let cool for 5 minutes. Scrape the kernels off into a large bowl using a sharp knife. Toss with black beans, tomatoes, bell pepper, onions and cilantro.

6

Add salt, pepper and lime juice. Enjoy!

NN
This is a great salad to serve with any miso soup, fried tofu dish or dumplings.

NN
Garnish with lime wedge. Serve with tortilla chips or lettuce leaves to scoop.

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Nom Yourself | 121

Kale Berry Salad
2 cups kale, de-stemmed and massaged 2 tsp. fresh lemon juice 1/4 cup fresh blueberries 1/4 cup fresh raspberries 1/3 cup pomegranate perils 1/4 tsp. sea salt dash of ground black pepper 2 Tbsp. chopped pecans

Almond Eggplant Tomato Salad
2 medium eggplant, chopped 2 cups cherry tomato, halved 1 Tbsp. capers, drained

1

In a large bowl, mix together kale, lemon juice, blueberries, raspberries, pomegranate, salt & pepper.

1 2

Preheat oven to 400 degrees. Place eggplant, cherry tomatoes, capers and almonds in a baking dish.

2 3

Place in center of the plate, then top with chopped pecans. Drizzle with Strawberry Basil Vinaigrette (see page 19).

1/2 cup almonds, sliced 3 Tbsp. extra-virgin olive oil 1 tsp. sea salt 1/2 tsp. garlic powder 1/4 cup fresh basil, chopped 3 cups spinach, washed and roughly chopped

3

Pour extra-virgin olive oil, salt, garlic powder & basil on top of vegetables and almonds and toss until fully coated.

4 5

Bake for 30 minutes. Let cool for 5 minutes. Place spinach on a plate then pour eggplant mixture on top and enjoy!

NN
Mix in whatever dark greens you have laying around, arugala, spinach, sorrel.

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Nom Yourself | 123

Old Fashioned Date-Nut Bread 125 American Apple Pie 127 Mini Pecan Pie Cookies 128 Bayou Beignets 129 Fat Mint Chocolate Chip Cookies 131 Coconut Battered Strawberries Zeppoles 132 Triple Chocolate Cake 133 Strawberry Orange Basil Sorbet 134 Carnival Cakes 135 Orange Milk Chocolate Mousse 136 Coconut Rainier Cherry Pie 137 Double Trouble Brownies 139 Apple Rhubarb Crisps 140

Old Fashioned Date-Nut Bread
1 cup dates, pitted and chopped 1 cup boiling water 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp salt 1/2 tsp. cinnamon 1/4 tsp. allspice 1 Tbsp. ground flaxseeds + 4 Tbs. water 2/3 cup organic cane sugar 1 Tbsp. vegan margarine, melted 1 tsp. vanilla extract 1/4 cup walnuts, chopped 1/4 cup pecans, chopped

1 2 3 4

Preheat oven to 350 degrees F. Grease a bread pan (9x5x3) and set aside. Combine dates and boiling water. Let cool. In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and all spice.

5

Mix flaxseeds and 4 Tbs. water in a small bowl and let sit for 3 minutes. Then mix in sugar, margarine and vanilla. Beat for about 1 minute.

6

Pour flaxseed mixture into the flour mixture, add date mixture, walnuts and pecans, stir until combined.

Dessert
124 | Nom Yourself

7

Bake for 1 hour, or until the toothpick test works. (Toothpick test: put a toothpick in the center of the bread, if it comes out clean, youʼre good to go. If it comes out with any cake on it, leave in it for a couple more minutes.)

8

Remove bread from pan immediately and let cool on cooling rack for 10 minutes.

NN
My grandmother use to make date-nut bread at every holiday. I didnʼt understand it until I was much older. Itʼs so decadent and holds a place in my heart for true desserts. Smear vegan cream cheese on there, with some sliced bananas then a sprinkle of cinnamon. Perfection.

Nom Yourself | 125

American Apple Pie
Crust: 1 1/2 cups all-purpose flour 1/2 tsp. sea salt 1/2 cup vegan margarine 1/3 cup ice cold water Pie filling: 5 apples of your choice (cored, peeled and sliced thin) 1/2 medium lemon, juiced 1 1/2 Tbsp. ground cinnamon 1/2 cup organic granulated brown sugar

Preheat oven to 350 degrees Crust 1 Mix flour and sea salt together. 2
Add margarine and hand mix until flour mixture is all crumbles. Add water 1 tsp. at a time until pie dough consistency. Roll in ball and place in plastic wrap. Set in fridge until ready to use.

Apples 3 Place sliced apples in a large bowl with lemon juice. 4
Add cinnamon and brown sugar.

Bring it all together 5 Flour a pie tin with a pinch of flour. This will keep the bottom and sides of the crust from sticking. Do not use margarine to grease the tin.

6

Place pie crust in the center of the pie tin and push to form the dough into the pie shape for a thin crust. Cut any access dough off the top.

NN
Top with Vanilla Coconut Ice Cream and garnish with fresh Mint.

7 8

Place apple mixture in the pie crust. Put in the oven for 50 minutes. All ovens vary, so keep an eye on it after 40 minutes. The crumb topping should brown just a little bit. Enjoy!

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Nom Yourself | 127

Mini Pecan Pie Cookies
1/2 cup vegan margarine 1 cup light brown sugar, packed 1 tsp. vanilla 1 1/2 Tbsp. vegetable oil 1 1/2 Tbsp. water 3 tsp. baking powder 3/4 cup all-purpose flour 1/2 tsp. salt 1/2 cup pecans, finely chopped

Bayou Beignets
1 cup almond milk 2 Tbsp. vegan margarine 3 Tbsp. organic granulated sugar 1 packet fast acting dry yeast 1 Tbsp. ground flax seeds + 2 Tbs. water 1 Tbsp. applesauce 1 tsp. cinnamon 1/2 tsp. salt peanut oil (for frying)

1 2

Preheat oven to 400 degrees F. In a large bowl, cream butter. Then add sugar, vanilla, vegetable oil, water, baking powder. Beat until light and fluffy.

1

In a small saucepan, heat almond milk, sugar and margarine until sugar and margarine are dissolved.

2

Place the milk in a large heat safe bowl. Pour dry yeast into milk mixture and set as for about 5 minutes or until it starts to foam a bit.

3

Sift baking powder and flour, then add to wet ingredients. Fold in nuts.

3 4

In a small bowl or cup, mix flax seeds and water. Pour flax seed mixture into milk mixture then add applesauce, cinnamon & salt.

4

On a greased cookie sheet, drop teaspoonfuls of cookie dough about 1 inch apart.

5 6

Bake for about 5 minutes. No more than that. Cool for 30 seconds then transfer onto wire cooling rack. Let cool for about 10 minutes.

5 6

Mix for 4 minutes until well combined. Cover the bowl with a wet cloth and place in a dry area (I use my microwave), for 2 hours.

7

Once the dough rises, knead the batter gently on a floured service and roll out with a rolling pin.

8

Cut into squares, rectangles circles or triangles. The traditional New Orleans is rectangles and a personal favorite of mine.

NN
Eat these cookies solo, or mix them into some coconut vanilla ice cream for Pecan Pie Cookie Dough Ice Cream. Garnish with Mint and serve!

NN
Serve with pesto pasta, garlic mashed potatoes or sauteed kale.

9

Place wax paper on a baking sheet then place cut out dough on it. Cover with a damp cloth and let rise for another 45 minutes.

10 Fill a large sauce pan half way with Peanut Oil and heat on high. The oil should bubble, but not smoke. If it starts to smoke, turn down heat and wait until it has cooled a bit before frying your beignets.

11

Once it is at a constant bubble, place beignets in one at a time. frying them for about 30 seconds each side or until golden brown.

128 | Nom Yourself

Nom Yourself | 129

Fat Mint Chocolate Chip Cookies
12 Place them on paper towel lined plate or cooling rack to get rid of any excess oil.
3/4 cup vegan margarine 1 1/3 cup organic cane sugar 1 Tbsp. vanilla extract

1 2

Preheat oven to 350 degrees. Mix margarine, sugar, vanilla extract & mint extract in a large until smooth.

13

Once cooled, about 4-5 minutes, sprinkle with powdered sugar and enjoy them warm!

1 tsp. mint extract 1 Tbsp. ground flaxseeds + 2 Tbs. warm water 2 cups all-purpose flour 1/2 tsp. sea salt 1/2 tsp. baking soda 1/2 tsp. cream of tartar 1 16oz. bag vegan chocolate chips vegetable oil (for greasing)

3

In a small cup, whisk flaxseeds and warm water for 30 seconds then pour into sugar mixture.

4

In another bowl, whisk flour, salt, baking soda and cream of tartar until well combined.

5 6 7

Slowly mix flour mixture into sugar mixture until smooth. Fold in chocolate chips. Lightly grease cookie sheet with vegetable oil then scoop cookie dough with spoon onto the cookie sheet. Flattening the top a bit. Leaving an inch between each cookie.

8

Bake for 7 minutes. Let cool on cookie rack for 15 minutes, then enjoy!

NN
Top them with fresh fruit, chocolate sauce or ice cream for the perfect dessert. Garnish with Mint and enjoy a taste of New Orleans.

NN
Always take your cookies out before they look ready. They cook for about 10 minutes after you take them out, and thats why a lot of people end up with brick cookies. Lets save our teeth the trouble and enjoy a soft warm cookie instead!

130 | Nom Yourself

Nom Yourself | 131

Coconut Battered Strawberry Zeppoles
2 cups water 2 cup coconut milk 1/2 tsp. salt 1/4 cup organic granulated sugar 1 Tbsp. ground cinnamon 3 cups all-purpose flour 3 cups fresh strawberries peanut oil (for frying) 1/2 cup organic confectioners sugar

Triple Chocolate Cake
Frosting: 1 cup vegan margarine 1/2 cup cocoa powder 5 cups powdered sugar 1 tsp. vanilla 4 Tbsp. almond milk Cake: 2 cups flour 1 1/3 cups organic granulated sugar

1

Combine water, coconut milk, salt, sugar and cinnamon in a large saucepan and bring to a boil.

1

In a large bowl, whip butter and cocoa together until smooth. Stir in vanilla and powdered sugar and slowly pour in milk and whip until frosting is light and fluffy. Set aside.

2

In a large bowl, place flour and milk mixture and stir until well combined and there is no more dry flour.

2 3

Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cocoa powder, baking soda, vanilla, vinegar and margarine.

3

Heat oil on high until bubbling. Make sure the oil does not smoke. If it begins to smoke, lower heat and wait until the oil cools a bit before frying.

4 5 6 7 8

Slowly add water while stirring until smooth. Fold in chocolate chips until distributed well. Pour cake batter into a 9x9in baking pan. Spray the top of the batter lightly with baking spray. Bake for 30 minutes or until tooth pick comes out clean from the center.

4

Cut tops off the strawberries and dip into the batter. Then place in the oil and fry until golden brown, about 45 seconds.

3 Tbsp. cocoa powder 2 tsp. baking soda 2 tsp. vanilla 1 Tbsp. vinegar 6 Tbsp. vegan margarine (melted) 1 cup cold water 1/2 cup almond milk 1 cup chocolate chips Baking spray

5

Place on a paper towel lined plate and let cool 4-5 minutes. Top with confectioners sugar and enjoy!

9

Let cool for 1 hour then slather on the icing and enjoy!

NN
Double the recipe for layered cakes! Perfect cake to layer with peanut butter frosting and top with fresh bananas.

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Nom Yourself | 133

Strawberry Orange Basil Sorbet
2 cups fresh strawberries, rinsed & hulled 1 cup organic granulated sugar 1/4 fresh basil, finely chopped Juice of 2 medium oranges 4 orange rinds

Carnival Cakes
2 cups unbleached all-purpose flour 2 tsp. baking powder 1 Tbsp. turbinado sugar 1 tsp. cinnamon

1

In a food processor, place strawberries and sugar and mix until strawberries have broken down.

1

Heat oil in medium saucepan until just bubbling (375 degrees). Make sure it is not smoking. If it is, lower heat and wait for smoke to stop.

2 3 4

Add basil and orange juice and puree until smooth. Place mixture in a container with a lid and freeze over night. Clean pulp out of orange rinds, place in a freezer bag and freeze overnight.

2

While oil is heating, mix flour, baking powder, sugar, cinnamon and salt in a large bowl.

1 tsp. salt 1 1/2 Tbsp. vegan margarine 2 1/2 cups water 2 cups peanut oil, for frying

3 4

Add vegan margarine and water then stir until smooth. Add more water Tbs. at a time if batter is too doughy. A good way to tell is by placing a spoon in the batter and lifting it up. If it comes off the spoon smoothly, its perfect.

5

When sorbet is ready, scoop into orange cups, top with mint and serve.

5

Pour batter into zip lock bag or piping bag. Use scissors to cut small hole off of a bottom corner or end of piping bag.

6

Once oil is hot, pipe the dough into the oil from the bag. Get crazy with it. Just make sure the dough overlaps at some point so the carnival cake stays together.

7

Fry for 40 seconds each side, or until golden brown. Place on cooling rack then top with powdered sugar and cinnamon. Enjoy!

134 | Nom Yourself

Nom Yourself | 135

Orange Milk Chocolate Mousse
3 ripe avocados, peeled, pitted and chopped 1/4 cup cacao powder 1/2 cup almond milk 1/4 cup fresh squeezed orange juice 1/4 cup blue agave nectar 1 1/2 tsp. vanilla extract dash of sea salt

Coconut Rainier Cherry Pie
Crust: 2 3/4 cups all-purpose flour 1 Tbsp. sugar 1 Tbsp. cinnamon 1 tsp. salt 1 cup vegan margarine 1/2 cup cold water Coconut cherry filling: 4 1/2 cups fresh rainier cherries, stemmed, pitted & halved 1/2 cup organic granulated sugar 1 Tbsp. fresh lemon juice 1/4 tsp. vanilla extract 1/2 cup canned coconut milk 1 Tbsp. cornstarch + 1/4 cold water

1

Put avocados, cacao powder, almond milk, orange juice, blue agave nectar, vanilla extract and sea salt in a food processor and blend until all ingredients are well combined.

1

In a large bowl, mix flour, sugar, cinnamon, salt and vegan margarine in a bowl. Slowly pour in water until dough is just sticking together. You donʼt want it to be sticky.

2

Place in a glass cup and place an orange wedge on the side of the glass and serve.

2

Roll dough into a ball, and cut in half. Wrap each ball separately in plastic wrap and place in the fridge while you prepare the filling.

3 4

Preheat oven to 400 degrees. In a large bowl, mix rainier cherries, sugar, lemon juice, vanilla extract and coconut milk.

5

In a cup or small bowl, mix cornstarch and cold water until dissolved. Then mix into cherry mixture.

6

Remove dough from the plastic wrap and roll out each ball into circles 1/8in. thick on lightly floured surface.

7 8

Gently place one circle in a 9 1/2 in. deep pie dish. Place cherry mixture on the pie crust and spread evenly. Gently place the second circle over the top of the pie. Cut around the edges to no crust is hanging over.

NN
Top with your favorite non-dairy vanilla ice cream, sprinkle with chopped mint and cinnamon, serve in bowl and enjoy!

9

10 Pinch crust all along the outside. Then a cut small X in the center of the pie.

11

Bake for 30 minutes. Reduce heat to 375 degrees, then bake for another 35 minutes.

136 | Nom Yourself

Nom Yourself | 137

Double Trouble Brownies
2 Tbsp. ground flax seeds 3 Tbsp. warm water 1 cup all-purpose flour 1/2 cup cacao powder 1 tsp. sea salt 1/4 tsp. baking soda 1/2 cup vegan margarine 1 1/4 cup organic cane sugar 1/4 cup almond milk, unsweetened 2 tsp. vanilla extract 1 cup vegan chocolate chips 1/2 cup chopped pecans 1/3 cup peanut butter powdered sugar (optional)

1

Preheat oven to 350 degrees and grease a 9in square baking pan with cooking spray.

2

In a small bowl, mix together the flax seeds and water. Set aside.

3

In a large bowl, mix together flour, cacao powder, sea salt and baking soda.

4

In a medium bowl, mix together vegan margarine, cane sugar, almond milk & vanilla extract.

5

Pour wet ingredients into dry ingredients. Add chopped pecans and stir until fully combined.

6

Add peanut butter and mix slightly so the peanut butter swirls throughout the batter.

7

Bake for 30 minutes or until cake test pin comes out clean. (You can also use a fork or toothpick to check the center of the brownies. If it comes out clean, youʼre good to go.)

NN
These brownies are great topped with vanilla ice cream and garnished with fresh mint.

8 9

Let cool for 2 hours before serving. Sprinkle with organic powdered sugar and enjoy!

138 | Nom Yourself

Nom Yourself | 139

Apple Rhubarb Crisp
Topping: 3/4 cup all-purpose flour 3/4 cup organic light brown sugar (packed) 1/2 cup old-fashioned oats 1 tsp. ground cinnamon 1/2 tsp. ground cloves 6 Tbsp. vegan margarine 1/2 cup raw walnuts, finely chopped Filling: 2 cups Macintosh apples, peeled, cored, sliced thin 2 cups Golden Delicious apples, peeled, cored, sliced thin 3 cups rhubarb, cut into 1/2 in. pieces 3 Tbs. organic cane sugar 2 tsp. all-purpose flour 1 tsp. vanilla extract

1 2

Preheat oven to 400 degrees F. Start with the topping and mix flour, sugar, oats, cinnamon and cloves.

3

Hand mix in butter until it the mixture starts to form clumps. Then mix in the nuts, and chill until needed.

4

For the filling, combine apples, rhubarb, sugar, flour and vanilla extract in a large bowl and toss to coat.

5 6 7

Pour apples mixture into an 8x8 baking dish. Sprinkle topping evenly over fruit. Bake for 45 minutes. Cover with foil if crumb topping begins to brown.

8

Cool for 20 minutes and serve with your favorite coconut or almond ice cream!

140 | Nom Yourself

Nom Yourself | 141

Meet the Author
Mary Mattern is a vegan cook living in New York City. She creates vegan goodness from the comforts of her own kitchen, with the simple ingredients she has in her pantry. After falling in love with the sight, smell and taste of whatever produce she could get her hands on at the farmers market, Mary made the transition into becoming a vegan. She decided she wanted to start sharing her food creations with the world, and found writing a cookbook the best way to do so. Just weeks after becoming vegan, Mary found the vegan lifestyle to be rewarding in more ways than one. Although cooking was the initial push into veganism, she is now an avid activist against animal cruelty through entertainment, diet, fashion and leisure. Mary’s goal is to show the world that eliminating animal products from your life is the best possible thing you can do for yourself. Using her artistic abilities and creative mindset, she is using food to do the talking for her.

142 | Nom Yourself

"I really believe Mary is the perfect ambassador for veganism and healthy living. Her amazing attitude and enthusiasm for cooking helps show how scrumptious and easy meals can be without meat- with an effortless cool and flair. Whether you are vegan or just wanting a healthier diet, Mary's recipes will guarantee to keep your food really delicious and fun. Since becoming vegetarian and moving towards becoming vegan, I am extremely thankful I came across Mary at the beginning of my journey!" -Ellie Goulding, Singer-Songwriter "I firmly believe that leading a vegan life is the best thing we can do for animals, the environment and for our health. Mary's delicious and satisfying recipes show that eating a plant-based diet is not only easy but incredibly rewarding. Her fortuitous entry into vegan cooking coupled with her DIY punk rock approach to creating new and inspiring dishes cements Mary as one of the pre-eminent chefs of our time. Enjoy!" - Tony Kanal, No Doubt "Nom Yourself's infectiously enthusiastic creator, Miss Mary Mattern is at the forefront of today's vegan food revolution. She is a compassionate foodie who values traditional food, then elevates it with a twist that only she can. The self taught aesthetics involved in plating her dishes is inspirational. From the recipe title to the final result, your culinary journey with Mary will be anything but boring." -Kate Lewis, Food Stylist & Photographer "Mary’s recipes are unique, delicious, and beautiful, making them appealing to everyone I know!" - Brendan Brazier, best selling author of Thrive and formulator of Vega "Nom Yourself's vegan passion, imagination and culinary creativity knows no bounds! I have been head over heels in love with Nom Yourself from the first day I laid my eyes on her beautiful, mouthwatering and fun recipes. This cookbook is an exciting breath of fresh air for all us girls who love being in the kitchen." - Ruth Tal, founder Fresh Restaurants & Best-Selling Vegan Cookbook Author

ISBN 978-1-304-67657-3

90000

9 781304 676573