Home Made Almond Milk

1. Place the hazelnuts in a glass bowl or large glass jar, and cover with filtered water. Allow to soak at room temperature for 12 hours or over night.
2. Drain, and discard the soaking liquid. Rinse the hazelnuts once with filtered water.
3. Place the hazelnuts and water (as well as the vanilla and salt) and blend on high for 30 to 60 seconds, until the nuts are completely pulverized.
4. To strain, place a nut milk bag (For 10% off a nut milk bag see note below) over a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the hazelnut pulp aside. You can dehydrate the hazelnut pulp to use in smoothies or to make crusts.
5. Rinse your blender container, and pour the strained milk back in.
6. Store the milk in a sealed container in the fridge. Keep for 3-4 days in a the fridge.

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The Milk Shake

1. Combine all ingredients in a blender and blend until smooth and creamy.
2. Top with a drizzle of vegan Nutella or enjoy as is!

1. In a medium sized bowl, combine liquid aminos, spicy mustard, maple syrup and water. whisk together. Chop portobello mushrooms into 1 inch pieces. Place the mushrooms in the bowl along with the mixture and mix until each piece of mushroom is well coated. Place in fridge to marinate for 30 minutes.
2. Meanwhile, place all the pesto ingredients into a food processor and pulse until creamy texture is reached. You may need to add an extra 1-2 tbsp of warm water to help successfully blend into a creamy texture. Scoop pesto into a bowl and place in the refrigerator while you cook the mushrooms.
3. In a medium sized pan over medium heat sauté mushrooms. Make sure to pour all the extra sauce into the pan. Cook for 5-7 minutes, adding 1 tbsp of water* at a time to prevent mushrooms from ticking to the pan. Turn off heat once mushrooms are cooked and set aside.
4. Toast bread of choice. Assemble sandwiches by first placing a generous layer of beet hummus on one or both pieces of toasted bread followed by sliced tomato, lettuce and cooked mushrooms.

I used warm water instead of using oil to keep it lower in fat, feel free to use olive oil or avocado oil if thats what you want, Although I can say that the naturally oils in the avocado and pine nuts makes the hummus creamy!

1. Chop bell peppers, onion and eggplant. Make sure to chop them up to all be the same size.
2. Place the vegetables in a nonstick pan over medium heat. Cook for 6-8 minutes or until soft. Throughout the cooking process, if vegetables begin to stick, add 1-2 table spoons of water at a time. In the last 2 minutes of cooking add salt, pepper and garlic powder.
3. Meanwhile, in a large pot bring 4 cups of water to a boil. Add potatoes and carrots to the pot and let cook for 15 minutes or until tender.
4. Once potatoes and carrots are cooked, Place all your nacho cheese sauce ingredients into a high-speed blender or food processor and blend until smooth. Pour into a jar and place in the fridge until ready to use.
5. Warm tortillas up on a skillet over high heat. TIP: place tortillas into a bowl of water, letting for the tortilla to completely submerge. Then place it on the hot skillet or pan. Cooke for 20 seconds on each side.
6. Prepare taco toppings by slicing cherry tomatoes in half, thinly slicing purple cabbage and roughly chopping the cilantro.
7. Assemble tacos by placing Cooked vegetable mixture in tortillas, then toppings and finishing off with a drizzle of cashew cheese sauce.

1. In a small pot over medium heat, heat almond milk for 5-7 minutes or until milk begins to simmer. Shut off heat and place tea bag in almond milk for 3 minutes.
2. Once steeped for three minutes, pour into a glass and store in the fridge for 10 minutes or until completely cooled.
3. In a jar combine oats, chai almond milk, cinnamon, maple syrup and chia seeds. Seal the jar with a lid, shake and place in the fridge for 4 hours or over night. Once ready to eat, Top with fresh fruit and enjoy!

Matcha Popsicles

Dreamy creamy matcha popsicles with a dark chocolate shell makes for a delicious, healthy treat. Only a few simple ingredients and you have yourself a perfect desert packed with antioxidants, healthy fats and deliciousness.

1. In a blender combine coconut milk (or coconut cream) and Tea’s Me Matcha power. Blend for 30 seconds- 1 minute. At this stage you can taste your mixture and add more matcha powder if desired.
2. Pour mixture into popsicle molds and freeze for 8 hours or over night. Once popsicles are frozen and ready to eat, Melt the dark chocolate by heating it in a bowl in the microwave for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
3. Once chocolate is ready let cool for 1 minute.. if it is too hot it can cause the popsicles to melt rapidly.
4. Lay popsicles on a cookie sheet lined with wax paper and drizzle with chocolate using a fork. Once done, place back into the freezer for 10 minutes and enjoy!

Over-Night Matcha Oats

This is the perfect on the go breakfast or lunch. Only takes a few minutes to prep! Its creamy, satisfying and packed with nutrients!

1. In a jar, combine the oats, almond milk, and matcha powder. Mix ingredients, and cover and refrigerate overnight, or a minimum of 2 hours.
2. In the morning, stir the oat mixture to combine. If your overnight oats are too thick, simply add a splash of almond milk and stir to combine. Enjoy with fresh fruit, nuts, or seeds of your choice!

Matcha Coconut Yogurt

This is a super simple, easy and delicious breakfast or snack recipe. You only need a few simple ingredients and can be a versatile as you want it to be with different fruits, nuts and seeds.

1. In a bowl combine yogurt and matcha powder. Mix with a spoon until matcha is well combined into the yogurt.
2. Top with toppings of your choice and enjoy!

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To purchase matcha from Tea’s Me Company visit http://www.teasmecompany.com/?aff=2

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1. In a large pan over medium heat, saute onion, sweet potato and corn in 2 tablespoons of water for 8 minutes.
2. Add a tablespoon of water at a time, throughout cooking process to prevent sticking.
3. After the 8 minutes, pour 1/4 cup of water into the pan and cover with a lid for a total of 4 minutes to let vegetable mixture steam.
4. Season mixture with salt and pepper to taste and then add spinach and cover again with lid for one minute. Turn off heat.

1. In a large pot, boil 4-6 quarts of water.
2. Once water has begun to boil, put tomatillos and half an onions into the boiling water and cook for 8 minutes.
3. Place tomatillos, onion, Serrano peppers, salt and pepper into a blender and blend for 30 seconds or until well combined. Pour into a bowl and set aside.

This part is really important! Now typically the tortillas in enchiladas are fried in oil. WE DON’T NEED THIS STEP. Although we do need to do THIS important step (that is an alternative) it is very easy yet crucial.

1. Begin by heating a pan on medium high heat. Pour water into a large, wide bowl. Once the pan is very hot, grab a tortilla and submerge it into the bowl of water, making sure the tortilla gets completely coated.
2. Place the wet tortilla on the hot pan and let cook for 10-15 seconds then flip to the other side and let cook for another 10-15 seconds. This makes the corn tortillas really soft and bendable for rolling. It is very important not to over cook the tortilla otherwise it could develop a crunchy, hard, and dry texture that will be hard to roll.
3. Place tortillas in a clean kitchen towel and cover to keep them warm.
4. Once all tortillas are heated, place a tortilla on a clean working surface, place 2-3 tablespoons of the vegetable mixture filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest.

1. Spread all of the enchilada sauce on top of the tortillas until they are completely covered in sauce.
   Bake the enchiladas, uncovered, at 350⁰F for 20 to 25 minutes.
2. While the enchiladas are baking, prepare the Cashew Cream. In a blender combine all cashew cream ingredients and blend for one minute or until a creamy sauce consistency is reached.
3. When enchiladas are ready to serve, drizzle over cashew cream. garnish with chopped cilantro, avocado, radish and pico de gallo. Serve  with beans and Mexican rice.

1. Bake sweet potatoes at 450 degrees for 50 minutes to an hour or until potatoes are very soft.
2. Once potatoes are cooked, let cool for 10 minutes, then remove skin and mash potatoes really well with a fork. In a bowl combine sweet potatoes, maple syrup, almond milk and vanilla extract.
3. In a large mixing bowl add dry ingredients and mix well.
4. Combine wet and dry ingredients.
5. Fill each muffin tin about ¾ for smaller muffins or all the way to the top for larger muffins.
6. Bake at 350 degrees for 12-15 minutes  or until a tester comes out clean from the center.
7. Let cool for 20 minutes before removing from the muffin tin, drizzle almond butter or any nutt butter of your choice and enjoy!

1. Wash rice gently under cold water 3 to 5 times or until you don’t see any cloudy and milky water. In a large bowl, cover rice with water by several inches and let stand at room temperature 4 hours or up to overnight.
2. Drain rice. Assemble a steamer, line with a cheese cloth or a thin kitchen towel, and add rice, tying up the bag into a pouch (see video below). Set over high heat, bring water in steamer to a boil, cover, and cook until rice is tender, about 20 minutes.
3. Meanwhile in a small saucepan, combine all ingredients for salted coconut cream sauce. Stir until salt has dissolved. Bring it to light simmer over medium heat (You will see small bubbles around edges of sauce pan, and that’s all you want!) then remove from heat. Set aside.
4. In another sauce pan, combine all ingredients for sweet coconut cream mixture. Whisk until everything is well combined. Bring it to light simmer over medium heat and keep it warm.
5. Transfer cooked rice to a large heatproof bowl and pour sweet coconut milk mixture on top. Stir well to combine, cover with plastic, and let stand until liquid is absorbed, about 20 minutes.
6. When ready to serve, mound the sweet coconut rice onto a jar, then mango and drizzle salty coconut cream, garnish with sesame seeds and repeat until jar is full…ENJOY!

1. Pour the maple syrup and yeast into ½ cup water, but do not stir. Let it sit for five minutes, then stir.
2. Mix the flour and salt in a large bowl, then make a well in the middle and add in the yeast and sugar mixture.
3. Pour ⅓ cup of the remaining warm water into the well. Add in more water as needed, a tablespoon at a time, to form a moist and firm dough.
4. Flour a countertop or large board, and knead the dough for 10 minutes until it is smooth and elastic. Work in as much flour as possible to form a firm and stiff dough. Chop dates into small pieces. Mix dates and raisins into the dough with hands.

1. Wet the inside of a clean large non-metal bowl with water, put the dough in, and turn to coat until the outside is moist.
2. Cover with a damp dish towel and allow it to rise in a warm place for 1 hour, until doubled in size. One risen, punch the dough down and set it aside for 10 minutes.
3. Roughly divide the dough into 8 pieces, and shape each piece into a round. To do this, take a dough ball, press it gently against the surface you’re using, moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with all of the dough.

1. Coat your finger in flour, then press into the center of ball to form a ring. Stretch the dough balls into a rings about ⅓ the diameter of the bagel, then place on a lined baking sheet, then cover with a damp towel and let it sit for 10 minutes.
2. Preheat your oven to 425ºF, line a large baking sheet with parchment paper, and bring a large pot of water to a boil.
3. Once boiled, reduce the heat to medium, and use a slotted spoon to lower as many bagels that fit comfortably into the water (we did 3). Once they to float to the top (a couple seconds), boil for 2 minutes, flip, then boil for another 2 minutes.
4. Once all the bagels have boiled, transfer them to your lined baking sheet. Bake for 20 minutes, until golden brown.
5. Remove from oven and cool on a wire rack for at least 10 minutes. Store in an air tight container for 4-5 days.

Recipe adapted from Sweetsimplevegan Fluffy New York-Style Bagels

1. Open a can of cooked garbanzo beans and rinse with water.
2. In a large bowl place rinsed garbanzo beans and mash with a fork.
3. Add all ingredients to the garbanzo beans and mix until well combined. Enjoy with toasted bread, crackers or over a bead of lettuce!

1. Fill a large pot 3/4 full with water, bring to a boil.
2. Meanwhile prepare pesto. To a food processor, add basil, avocado, water, nutritional yeast, pine nuts, garlic, lime juice and salt and pepper to taste. Mix to combine.
3. Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending add a bit more water.
4. Next add pasta to boiling water and cook according to package instructions.
5. Once your pasta is done and drain the pasta but save 1 cup of hot pasta water, as you will need it later in the recipe. Heat a large saucepan over medium heat. Once hot, slice cherry tomatoes and add to saucepan. Sauté for 1-2 minutes with 2-3 tablespoons of water.
6. Add sauce to the tomatoes and cooked pasta and toss to coat, if it is dry add 1/4 – 1/2 of warm pasta water…this will help loosen up the pasta.
7. Transfer to a serving platter.
8. Serve warm and garnish generously with additional pine nuts, vegan parmesan cheese or a sprinkle of nutritional yeast.

Preheat over to 375 degrees.

1. In a large bowl, whisk flour, cane sugar, baking powder, baking soda and salt. In a medium bowl whisk almond milk, sun flower butter, vanilla and vinegar. Add the wet ingredients to the dry ingredients and whisk together until well combined.
2. Using a plastic bag cut off the tip of one corner and pope batter into a donut pan and bake for 12-15 minutes. move the pan from the oven and let sit for 10 minutes before taking out of mold.
3. Dip the bottom side of the donut into the bowl of matcha glaze and top with shredded coconut, chocolate chips, edible flowers or any toppings of your choice!