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^so flavorful you can drink as a savory, rich tea

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How I prepare for my stock days:

Every time I cook, I save my leftover scraps in a freezer bag. I do not only save my veggie scraps (i.e onion and garlic peels, carrot scraps) but also save nontraditional leftovers such as squash seeds, nut milk pulp, beans, and lemon rinds. This maximizes the flavor of your stock, and adds a complexity that you don’t get from store bought alternatives.

When the day comes…

When I’m running low on stock and/or my freezer bag is getting full, I make my next batch! Here’s my procedure:

1. Preheat oven to 450°F and lay out all frozen food scraps on a sheet pan. Do not add any seasonings or oil!

2. Burn it. You heard that right. We are intentionally burning/adding major char to the scraps to add caramelization flavors and a deeper profile. This takes me around 30 minutes, flipping every 10 minutes. I then broil for 2 minutes. *See video below for a guide!

3. Add the burnt scraps to a large stockpot and fill with water. *Optional: add peppercorns!

   Simmer for 1.5-2 hours.

4. Let cool, strain, and add to deli containers or mason jars. I keep my stock in the freezer.

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Yield: 18 cookies

Ingredients (Madeline’s):

• 1/2 C melted butter (1 stick)

• 5 oz (~1/3 C) vegan vanilla yogurt (1 used this one)

• 1/4 C soy milk

• 2 tsp lemon juice

• 1 C sugar

• 2 tsp vanilla

• 1 tsp cinnamon

• 1 chai tea bag, emptied

• 1 C flour

• 3 Tbsp cornstarch

• 1.5 tsp baking powder

• 1/2 tsp salt

Ingredients (Marshmallow):

• 3/4 C aquafava (liquid from 1 can of chickpeas)

• 1 C sugar

• 1 tsp vanilla

• 1 tsp cream of tartar

Method:

1. Cream the melted butter with the yogurt, soy milk, lemon juice, sugar, and vanilla. Add in the cinnamon and emptied chai tea bag. Slowly stir in the flour, cornstarch, baking powder, and salt. Cover and refrigerate for at least 1.5 hours. This is important to get the hump shape on the Madeline’s!

   1. Preheat the oven to 450°F while you prepare the mold. Grease your Madeline pan and scoop 1 Tbsp of batter in each divot. Smooth to cover the entire Madeline shape. Bake for 5 minutes, turn the heat to 350°F, then bake for 4 more minutes.

      

   ^I mean just look at those humps!

2. While cooling, prepare the marshmallow. Boil water in a small pot, and place a heatproof bowl over top with the aquafava and sugar. Whisk until the sugar dissolves in the aquafava, about 6-8 minutes. Pour the aquafava/sugar mixture into a stand mixer with a whisk attachment and add the vanilla and cream of tartar. Whip on high speed for 10 minutes or until stiff peaks are formed.

3. Once Madeline’s are cooled, dip each cookie into the marshmallow and toast!

*Tip: Keep your Madeline trays in the freezer! The cold temperature helps the cookies form their classic humps :-)

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Ingredients (Sticky Toffee Butter Mochi):

• 1/2 C (1 stick) vegan butter

• 1 C brown sugar

• 1/2 C white sugar

• 8 oz dates, chopped

• 13 fl oz (1 can) coconut milk

• 1 tsp salt

• 1 Tbsp vanilla

• 2 tsp baking powder

• 16 oz (1 box Mochiko) sweet white rice flour

Ingredients (Caramel Sauce):

• 1/3 C soy milk

• 1 C brown sugar

• 4 Tbsp vegan butter

• 2 tsp vanilla

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Method:

1. Preheat oven to 350 degrees F. In a small pot on low heat, add vegan butter, brown sugar, white sugar, dates, coconut milk, salt, and vanilla. Continue to stir until the butter and sugars have melted, then use an immersion blender to make the mixture smooth, without clumps of dates. If you do not have an immersion blender, cool slightly then blend in a regular blender, or mash with a potato masher to break down the dates.

2. Pour the date mixture into a mixing bowl, and fold in the sweet white rice flour and baking powder. Pour into a greased and lined loaf pan and bake for 1 hour.

   

3. While baking, make the caramel sauce. Wipe off the same pot you used for the mochi and add the soy milk, brown sugar, butter, and vanilla on medium heat. Whisk continually for 5 minutes, until the sugar has completely melted.

4. Serve the butter mochi with the caramel and vanilla ice cream!

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Ingredients (Eggplant):

• 4 C neutral oil (canola, vegetable)

• 4 eggplants

• 1.5 C all purpose flour

• 1 C cornstarch

• 1/2 C potato starch

• 2 tsp salt

• 1 tsp garlic powder

• 1/2 C egg substitute (I used JUST brand)

• 1/2 C non-dairy milk

• 2 Tbsp lemon juice

Ingredients (Spanish Tomato Sauce):

• 4 Beefsteak tomatoes

• 1 white onion

• 4 garlic cloves

• 1/3 C olive oil

• 2 tsp salt

Ingredients (Basil Pine Nut Ricotta):

• 1 C basil

• 1/2 C pine nuts

• 1 block silken tofu

• 1/4 C olive oil

• 1/4 C nutritional yeast

• 2 Tbsp white miso paste

• 2 garlic cloves

Method (Eggplant):

1. Heat neutral oil in a large pot to 350 degrees F for deep frying. While waiting, prep the eggplant. Peel the eggplant and make five equal lengthwise slices, not including the top inch of the eggplant. Turn the eggplant on its side and again, make 5 equal lengthwise slices. Lay the eggplants on a cloth and sprinkle with salt to draw out moisture.

2. Prepare the wet and dry mixtures separately to make the eggplant batter. For the dry, mix the flour, corn starch, potato starch, salt, and garlic powder in a mixing bowl. Whisk together the egg substitute, non-dairy milk, and lemon juice next.

3. Pat dry the eggplants, then dip them in the egg-substitute mixture. Coat evenly, then transfer to the flour mixture. Make sure the egg/flour mixtures get in-between the eggplant layers. Carefully place one eggplant into the oil at a time, unless your pot is large enough to fit two. Fry for roughly 5 minutes a side, or until golden brown (reference picture above). Remove from oil onto a wire rack, and sprinkle with salt.

Method (Spanish Tomato Sauce):

1. Place a grater over a medium to large sized bowl, and grate the tomatoes and onion. Use a finer grater to grate the garlic.

2. Pour olive oil and sprinkle salt into the bowl and stir. to combine.

3. Serve cold or heat in a pot before service.

Method (Basil Pine Nut Ricotta):

1. Boil pine nuts in water for 20 minutes to soften. Strain and add to a blender with basil, silken tofu, olive oil, nutritional yeast, white miso paste and garlic. Blend for 1-2 minutes or until the mixture is completely smooth.

2. Store in an airtight container, cool, and serve.

To serve, spoon tomato sauce on a plate, lay the fried eggplant, then top with the basil pine nut ricotta!

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Yield: 1 dozen cookies

Ingredients:

• 1/2 C vegan honey or agave

• 1.5 C sugar

• 1 Tbsp water

• 2 1/4 C “00” flour

• 1 C finely chopped walnuts or pistachios

• 1 Tbsp crushed fennel seeds

• 1/4 C chopped candied orange peel

• 1/3 C pistachio spread

• 1 tsp cinnamon

• 1 tsp baking soda

Method:

1. Preheat oven to 310 degrees F.

2. In a small pot on medium heat, melt honey, sugar, and water. Cook until foamy and the sugar can spin a thread, will roughly take 10 minutes. Take off the heat and set the caramel aside.

3. In a stand mixer or large bowl, mix the 00 flour, nuts, fennel seeds, orange peel, pistachio spread, cinnamon, and baking soda. Pour the warm caramel mixture into the bowl and stir on low speed.

4. Batter will likely be sticky, so flour your hands. Each cookie should have approximately 2 Tbsp of dough. Work fast before the caramel in the batter cools down and hardens!

5. Bake cookies for 20-23 minutes or until the bottom of the cookies are golden. Enjoy!

*Tip: These cookies are best when fresh out of the oven. Since they have caramel, they get crunchy when they are fully cooled. I typically microwave them for 20 seconds, or dip in my coffee to soften them before eating.

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Yield: 4 servings

Ingredients (cabbage):

• 3 Tbsp high heat oil (ex. canola, algae, etc.)

• 1 head cabbage, cut into 6 wedges & salted

• 1 Tbsp chili oil (oil in chili crisp jar also works!)

• 12 oz cherry tomatoes

• 1 shallot, diced

• 6 oz tomato paste

• 1 Tbsp truffle paste

• 1 pint vegetable stock

Ingredients (mint tzatziki):

• 8 oz unsweetened coconut yogurt

• 1 Tbsp olive oil

• Juice of half a lemon

• 1/2 C cucumber, diced

• Small handful of mint

• Salt to taste

Method:

1. Preheat oven to 400 degrees F.

2. On medium-high heat on a cast iron pot or dutch oven, heat oil. Place cabbage wedges in the pan (I did this in batches—3 at a time) and cook for roughly 10 minutes or until browned on each side. Remove cabbage from pot while you cook tomato sauce.

3. Turn down the heat of the stove and in the same pot, heat chili oil. Add tomatoes and shallot, cook for 3-5 minutes until shallot is fragrant. Add tomato paste and truffle paste and cook until the tomato paste is slightly caramelized. Pour in the vegetable stock and stir to combine.

4. Add the cabbage back into the pot and spoon sauce over top. Braise in the oven for 1 hour or until the cabbage is soft. (test with a toothpick or knife)

5. While cabbage is in the oven, make the tzatziki. Combine coconut yogurt, olive oil, lemon juice, cucumber, mint, and salt. Blend ingredients together using a blender or immersion blender.

6. When plating, spoon tzatziki on a plate, then place cabbage and sauce over top. Garnish with chili oil and serve!

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Ingredients (Crust):

• 8 graham crackers (1 sleeve)

• 1 stick vegan butter, melted

• 60 g sugar

Ingredients (Filling):

• 680 g (~3 cups) vegan cream cheese (I prefer Tofutti)

• 400 g silken tofu (1 block)

• 250 g (1 C) pumpkin puree

• 150 ml (1/2 C) vegan heavy cream (can sub coconut milk)

• 225 g (1 C) sugar

• 40 g (1/3 C) cornstarch

• 2 tsp vanilla extract

• 2 tsp cinnamon

• 1 tsp salt

Method:

1. Preheat oven to 350°F. In a food processor, pulse graham crackers, melted butter, and sugar until it forms a moldable crumb. Press the crust into the bottom of a greased 9-inch springform pan and bake for 10 minutes or until slightly golden. Let cool and begin on the filling.

2. Raise oven temperature to 425°F. Add all filling ingredients to the blender and blend until it is one solid color and texture.

3. Once the crust has cooled slightly, pour in the filling mixture. Bake for 45-55 minutes. Cool in refrigerator for 4+ hours before enjoying!

*Tip* to achieve burnt top, may need to broil at 500°F for 1-2 minutes. Keep an eye on it to avoid burning.

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Yield: 32 oz of sauce

Ingredients:

    •    1 Tbsp oil from chili crisp

    •    2 Tbsp chili crisp

    •    1 white onion, diced

    •    3 cloves of garlic, minced

    •    2 Tbsp tomato paste

    •    2 Tbsp red miso paste

    •    1.5 oz vodka

    •    28 oz can of crushed tomatoes

    •    ½ C vegan heavy cream (I used Silk)

    •    Handful of basil, chopped

    •    Salt to taste

Method:

    1    In a sautoir pan on medium heat, add oil and chili crisp to the pan. Sweat the onion and garlic until fragrant, around 5 minutes. Next add the tomato and red miso paste and mix. When the tomato paste has caramelized, deglaze with vodka and stir to combine until mostly evaporated. Pour in the can of crushed tomatoes and cook for 2 more minutes.

    2    Pour the sauce into a blender with the heavy cream. Pulse until one consistent color and pour back into the pan. Add the basil, stir, and turn off the heat. Reference video below for clarification!

*Optional: add your favorite pasta sauce, or store sauce in jars.

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Serves 4

Ingredients (Tofu Apricot Sauce)

• 2 blocks firm tofu, lightly pressed

• 1/3 C Apricot juice

• 2 Tbsp white miso paste

• 1 Tbsp preserved lemon

• 2 tsp salt

• 2 tsp sugar

Ingredients (Herb Pesto)

• Small handfuls of each herb:

  • basil

  • parsley

  • mint

  • scallions

• 1/4 C Olive Oil

• 1 Tbsp white miso paste

• Juice of half a lemon

Ingredients (Seitan)

• 1.5 Quarts vegetable stock. In mine I used…

  • onion and garlic scraps

  • handful of walnuts

  • small handful of dried apricots for sweetness

• 3.5 C vital wheat gluten

• 1/3 C nutritional yeast

• 1.5 Tbsp paprika

• 2 tsp white pepper

• 2 tsp garlic powder

• 1 Tbsp salt

• 1/2 C melted coconut oil

• 2 Tbsp soy sauce

• 2 Tbsp apricot juice

Ingredients (Seitan + Maitake Marinade)

• Remaining vegetable stock (.5 quart)

• 1 Tbsp white miso paste

• 2 Tbsp hot honey

• 1 Tbsp soy sauce

• Black pepper to taste

Ingredients (Seitan + Maitake Miso Hot Honey Glaze)

• 3 Tbsp white miso paste

• 1/4 C hot honey

• 2 Tbsp soy sauce

Ingredients (Apricot Caramel)

• 1/2 C apricot juice

Additional Ingredients:

• 1/4 lb Maitake mushrooms

• 1 red onion

Method:

1. First prepare the seitan. Mix together 1 quart of the stock with all other ingredients. Kneed the dough until it is one solid ball. Wrap the dough tightly in cheesecloth and tie the ends and middle together with butcher twine. Steam the seitan for an hour and remove/unwrap the cheesecloth.

2. While seitan is steaming, prepare the tofu apricot sauce. Combine all ingredients in a blender and keep cool in the fridge.

3. Similarly, for the herb pesto, combine all ingredients in the blender or food processor and store in the fridge.

4. To make apricot caramel, reduce apricot sauce on medium heat in a small saucepan. Reduce until it’s thick enough to coat the back of a spoon. Store in a glass jar.

5. Whisk together all marinade ingredients. Cut 2-inch chunks of the seitan and maitake mushrooms and pour the marinade ingredients on top. Let marinade for 20 minutes.

6. While marinading, turn on the grill and make the glaze. Combine all glaze ingredients in a bowl and have it ready near your grill. Skewer the seitan, red onion, and maitake mushrooms and grill on medium/high heat for 15 minutes, turning every few minutes. Halfway through grilling, brush the miso hot honey glaze on the skewers. They will be done cooking when there is a nice, consistent char.

7. To assemble the dish, first spoon the tofu apricot sauce, then the pesto, then the grilled seitan, onions, and maitake mushrooms. drizzle with the apricot caramel and serve!

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Ingredients:

• 8 oz pasta, I used rigatoni

• 1/4 C reserved pasta water

• Sunflower oil

• 2 ears of corn

• 1 jalapeño, halved and deseeded

• 3 cloves garlic

• 1 shallot, halved

• 1/2 C cilantro

• 1/4 C basil

• Juice of half a lime, save zest for garnish

• 2 oz vegan feta cheese

• 1/2 C soy milk

• Salt to taste

Method:

1. Cook pasta in heavily salted water according to box directions. Reserve a quarter cup of pasta water.

2. Heat sunflower oil on a cast iron pan on medium/low heat. Cook corn, jalapeño, garlic, and shallot until charred, roughly 10 minutes, and remove from pan. Reference video for ideal color.

3. Cut the kernels off the corn and place in a blender with the jalapeño, garlic, shallot, cilantro, basil, lime juice, vegan feta, soy milk, and salt. Blend until smooth.

4. Pour over the pasta with the reserved pasta water and stir until combined. Garnish with basil, lime zest, and vegan feta. Serve & enjoy!

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Ingredients: (Poached Pears)

• 2 qt water

• 1 C coconut water

• 1 cinnamon stick

• 3 cloves

• Splash orange blossom water

• 1/4 C agave

• 1/2 C dried hibiscus flowers

• 4 pears, peeled, halved, and cored

Ingredients: (Granola)

• 2 Tbsp coconut oil

• 1/2 C oats

• 2 Tbsp maple syrup

• Dash of cardamom

• Dash of cinnamon

Method:

1. Bring water to a simmer. Add coconut water, cinnamon stick, cloves, orange blossom water, agave, hibiscus, and pears. Simmer until the pears are soft, about 5-15 minutes.

2. To make stovetop granola, heat coconut oil on a small skillet. Add oats, maple syrup, cardamom, and cinnamon. Mix to combine and cook on low heat for 5 minutes or until oats are golden.

*Optional: serve with whipped cream, ice cream, yogurt, or my tahini miso honey! (pictured)

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Ingredients (Butter Mochi):

• 1 cup mashed ripe banana (about 2 bananas)

• 3 cups glutinous rice flour

• 1 can full-fat coconut milk (shake can before opening)

• 1.5 C coconut sugar

• 2 tsp vanilla extract

• 2 tsp baking powder

• ¼ tsp salt

Ingredients (Strawberry Buttercream):

• 8 oz Vegan Butter (room temperature)

• 1.5 C powdered sugar

• 2 tsp vanilla extract

• 1/4 C non-dairy milk

• 1/2 C freeze dried strawberries

• Amaretto cherries (to top)

Method:

1. Preheat oven to 350°F. Lightly grease an 8x8-inch baking pan and line with parchment paper.

2. In a blender, blend banana and coconut milk. Pour in a large bowl and stir in coconut sugar and vanilla.

3. Add glutinous rice flour, baking powder, and salt. Mix until smooth and lump-free.

4. Pour batter into prepared pan. Tap on the counter to level.

5. Bake for 50–60 minutes, or until the top is golden and the edges pull slightly away from the pan. The center should be set but springy.

6. While baking, prepare buttercream. Whisk together butter, powdered sugar, vanilla, and non-dairy milk. Place strawberries in a blender or food processor and pulse until dust. Add the strawberry dust to the buttercream and stir until combined. Optional: Use a mesh strainer/chinois to remove the strawberry seeds before adding to frosting.

7. Once banana mochi has cooled, cut into 9ths and pipe buttercream on each square. Don’t forget the cherry on top!

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Ingredients:

• 6 beets (I used 3 golden and 3 red—save the leaves!)

• 1 C parsley, chopped

• 2 Tbsp oregano, chopped

• 2 cloves garlic, minced

• Juice of half a lemon (keep zest for garnish)

• 1/4 C olive oil (more to garnish)

• 2 Tbsp red wine vinegar

• Salt and pepper to taste

• 1/4 C pine nuts, toasted

Method:

1. Preheat oven to 400 degrees F. Wash beets and remove leaves. Place beets in a 9x9 pan filled 1 inch with water. Cover with foil and roast for 45 minutes or until fork-tender.

2. While beets are cooking, prepare the chimichurri. Finely chop the beet leaves/stems, and mix in a bowl with parsley, oregano, garlic, lemon juice, olive oil, red wine vinegar, salt, and pepper.

3. Prepare an ice bath for the beets. When beets are cooked, use tongs to transfer beets to the ice bath. Wait a couple minutes for the beets to cool, then use your hands to peel the beets. The skin should remove easily.

4. Thinly slice the beets and arrange in a circular pattern on a plate. Add spoonfuls of chimichurri, toasted pine nuts, lemon zest, and a drizzle of olive oil. Enjoy!

Refer to video for clarification!

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Ingredients:

• 1 small watermelon, balled

• 1 quart strawberries, sliced

• 1/2 Tbsp toasted sesame oil

• 2 garlic cloves, smashed

• 1/2 medium shallot, quartered

• 1 C dried figs, stems removed and chopped

• 3/4 cup water (plus more as needed)

• 1 Tbsp soy sauce

• Juice of half a lime (save zest for garnish)

• 1/2 Tbsp white miso paste

• 1 Tbsp coconut sugar

• 1/4 tsp freshly cracked black pepper

• 1/2 tsp agar agar powder

• Vegan Caviar (I used Zeroe brand)

Method:

1. In a small pot, heat toasted sesame oil over medium-low heat. Add the garlic and shallot and sauté until golden and fragrant, about 3 minutes.

2. Add chopped figs, water, soy sauce, lime juice, miso paste, coconut sugar, and black pepper to the same pot. Stir well to dissolve the miso. Bring to a gentle simmer and cook uncovered for 10–12 minutes, until the figs are soft and the mixture begins to thicken.

3. Remove from heat and let cool slightly. Transfer to a blender or use an immersion blender to purée until mostly smooth, leaving a little texture if desired.

4. Return the mixture to the pot. Stir in the agar agar powder and simmer for another 2–3 minutes, stirring constantly to activate the agar. Once thickened, remove from heat.

5. Let cool, then transfer to a jar. Chill in the fridge to set further — the jam will become spreadable and slightly gelled.

6. Assemble plate by placing sliced strawberries and balled watermelon in a circular shape and filling in the gaps with piped savory fig jam, vegan caviar, and lime zest!

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Sauce Ingredients

• 1/2 C coconut milk, stirred

• 1 Tbsp white miso paste

• Small handful of parsley, basil, and mint

• Juice of 1/2 a lime

• 1 tsp toasted sesame oil

• Fresh cracked black pepper to taste

Bowl Ingredients (Suggested):

• Steamed white rice

• Pan fried tofu

• Edamame

• Sugar snap peas

• Scallions

Method:

1. Blend all ingredients together to make the sauce.

2. Assemble the rice bowl together (use whatever veggies you have on hand!) and pour sauce on top. Enjoy!

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