Hi Friend,

Here’s a list of the recipes I’ve been eating lately. One of life’s greatest joys for me.

1. Vegetable Stir Fry with Cauliflower Rice

• 1/2 medium onion, thinly sliced (approximately 75 g)  
• 1/4 wedge of red cabbage, shredded (approximately 150 g)  
• 1/4 wedge of white cabbage, shredded (approximately 150 g) 
• 200 g mung bean sprouts (approximately 2 cups)  
• 200 g chopped broccoli (approximately 2 cups)  
• 225 g shiitake mushrooms, sliced (approximately 8 oz)  
• 150 g sugar snap peas (approximately 1 cup)  
• 15 g ginger powder (approximately 1 tablespoon)  
• 15 g garlic powder (approximately 1 tablespoon)  
• 30 ml gluten-free low-sodium tamari (approximately 2 tablespoons)  
• 600 g cauliflower rice (approximately 20 oz) 
• 15 ml olive oil (approximately 1 tablespoon)  
• Optional: 7 g hemp seeds (approximately 1/2 tablespoon) for garnish
  
  

2. Lemon Red Lentil Soup

• 15-30 ml olive oil (approx. 1-2 tablespoons)  
  
• 3 large carrots, peeled and sliced (approximately 360 g)  
  
• 2 stalks celery, chopped (approximately 180 g)  
  
• 1 medium yellow onion, diced (approximately 150 g)  
  
• 4 cloves garlic, minced  
  
• 1.5 liters vegetable stock  
  
• 225 g red lentils (about 1.5 cups)  
  
• 2 bay leaves  
  
• 2.5 g turmeric (approx. ½ teaspoon)  
  
• 5 g cumin (approx. 1 teaspoon)  
  
• Juice of 1 lemon  
  
• Zest of 1 lemon (optional, for added flavor) 
  
  

3. Chickpea Vegetable Frittata

• 240 g chickpea flour  
• 360 ml water  
  
• 1/2 medium onion, finely chopped  
  
• 2 red peppers, diced  
  
• 1 medium zucchini, diced  
  
• 1 bunch parsley, chopped  
  
• 1 bunch chives, chopped  
  
• 2 garlic cloves, minced  
  
• 15 g garlic powder (approx. 1 tablespoon)  
  
• 15 g ground cumin (approx. 1 tablespoon)  
  
• 1 Roma tomato, diced  
  
• 225 g sliced mushrooms  
  
• 15 ml olive oil (approx. 1 tablespoon)
  
  

4. Chickpea Stew

• 5 cloves garlic chopped
  
• 1 tbsp (6-8g) cumin
  
• 2 tbsp (30mL) extra virgin olive oil
  
• 2 tbsp (30g) tomato paste
  
• 1 tbsp (6-8g) paprika
  
• 1 tsp (3g) red pepper flakes
  
• 3 cups (500g) cooked chickpeas
  
• 2-3 tsp (5-7g) za'atar 
  
• 2-3 bay leaves
  
• 1 roasted bell pepper
  
  

5. Cauliflower Lentil Loaf

• Loaf:
  • 200g cooked lentils
    
  • 300g riced cauliflower 
    
  • 150g chopped onion
    
  • 8 oz mushrooms 
    
  • 30g nutritional yeast
    
  • 5g minced garlic 
    
  • 5g Dijon mustard 
    
  • 2.5g smoked paprika 
    
  • 2.5g cumin 
    
  • 1.5g black pepper 
    
  • 1.5g chipotle powder 
• Glaze:
  
  • 80ml unsweetened ketchup
    
  • 5ml liquid smoke
    
    

6. Mushroom and Walnut Bolognese with Spaghetti Squash

• 225 g chopped cremini mushrooms
  
• 40 g chopped onion (1/4 cup)
  
• 40 g chopped carrots (1/4 cup)
  
• 40 g chopped celery (1/4 cup)
  
• 2 cloves garlic, chopped
  
• 60 g chopped walnuts (1/2 cup)
  
• 15 g garlic powder (1 tbsp)
  
• 15 g Italian seasoning (1 tbsp)
  
• 15 g tomato paste (1 tbsp)
  
• 340 g tomato sauce (12 oz)
  
• 30 ml gluten-free tamari ( 2 tbsp)
  
• 30 ml balsamic vinegar (2 tbsp)
  
• 1 medium spaghetti squash (about 1/2 squash after roasting)
  
• 5 ml olive oil (for greasing, approximately 1 tsp)
  
  

7. Herb Seasoned Cauliflower “Turkey with Sweet Potato Mash and Blanched Green Beans

• “Turkey”:
  
  • 1 large head of cauliflower 
    
  • 30 ml olive oil
    
  • 10 g garlic powder
    
  • 10 g onion powder
    
  • 10 g smoked paprika
    
  • 5 g dried thyme
    
  • 5 g dried rosemary
    
  • 15 g nutritional yeast 
    
  • 100 ml vegetable broth (for basting)
• Sweet Potato Mash:
  
  • 800 g sweet potatoes
    
  • 30-60 ml almond milk (or any plant-based milk)
    
  • 5 g garlic powder 
    
  • 5 g ground cinnamon 
• Blanched Green Beans:
  
  • 400 grams green beans, trimmed
  • Ice water (for blanching)
    
    

8. Black Lentil and Olive Salad with Spiced Roasted Carrots and Sundried Tomato Hummus

• Spice Roasted Carrots:
  • 3 large carrots, sliced into thick coins
  • 1 shallot, thinly sliced
    
  • 2 tbsp extra virgin olive oil
    
  • 1 tbsp maple syrup
    
  • 1 tsp smoked paprika
    
  • 1 tsp ground cumin
    
  • ½ tsp salt
• Salad:
  • 1 cup black lentils, rinsed
  • 2 cups water or vegetable broth
  • 1 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • ¼ cup black currants
  • ½ cup castelvetrano olives, pitted and chopped
  • ⅓ cup roasted almonds, chopped
  • ¼ cup flat-leaf parsley, finely chopped
  • 2 tbsp fresh mint, chopped
• To Serve:
  • ½ cup sun-dried tomato hummus
    
    

9. Sweet Potato and Cabbage Curry with Cauliflower Rice

• Curry:
  • 2 cups shredded fresh cabbage
    
  • 1 medium/small sweet potato, diced into 1-inch pieces
    
  • 1 medium onion, finely chopped
    
  • 2 tbsp olive oil
    
  • 1 tsp cumin seeds
    
  • 1 dry red chili, broken into pieces
    
  • ½ tsp turmeric powder
    
  • 1 tsp coriander powder
    
  • ½ tsp red chili powder (adjust to taste)
    
  • ½ tsp salt (or to taste)
• Garnish & Serving:
  • ¼ cup chopped cilantro
  • 1 tbsp lime juice
  • 2 cups cauliflower rice
    
    

10. Grain Free Porridge with Butterfly Pea Flower

• 250ml (1 cup) macadamia nut milk
• 30g (1/4 cup) almond flour
• 15g (1 tbsp) hemp seeds
• 10g (1 tbsp) chia seeds
• 10g (1 tbsp) ground flax
• 1/2 tsp vanilla extract
• 1 tsp butterfly pea flower powder
• 1/4 tsp cardamom
• Handful of fresh berries for topping
  
  

11. Mushroom Walnut Stuffed Acorn Squash

• Squash:
  
  • 2 medium acorn squash, halved and seeds removed
    
  • 1 tablespoon olive oil
• Filling:
  • 1 tablespoon olive oil
    
  • 16oz crimini mushroom
    
  • 4tbs chopped walnuts
    
  • 4tbs unsweetened dried cranberries
  • 1tbs honey
  • 1/2tbs cinnamon
    
    

12. Butternut Squash Soup with Roasted Apples and Carrots (Serves 4-6)

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 2 Honeycrisp apples, peeled, cored, and diced
• 2 large carrots, peeled and chopped
• 1 teaspoon garam masala
• ½ teaspoon ginger powder
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
  
  

13. Black Bean and Mushroom Bowl with Chickpea Rice (Serves 2-3)

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ medium onion, diced
• 1 cup oyster mushrooms, chopped
• 1 teaspoon umami seasoning
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• ¼ cup pickled red onions
• 1 cup fresh spinach
• ½ cup shredded carrots
• ½ cup sliced radish
• ¼ cup chopped cilantro
• 1 ½ cups cooked chickpea rice
  
  

14. Superfood Smoothie (Serves 1-2)

• ½ cup strawberries
• ½ cup blueberries
• ¼ cup pomegranate arils
• ½ cup dark cherries, pitted
• 1 cup almond milk
• 1 tablespoon flax seeds
• 5-6 macadamia nuts
• 1 teaspoon chia seeds
• 1 teaspoon blueprint cacao
  
  

Enjoy,

Bryan