Recipes

1. Preheat oven to 425 F. Prepare carrots and place on baking sheet. Drizzle with oil and disperse. Sprinkle with salt, cumin seeds, coriander seeds, and pepper.
2. Roast for 15-20 minutes until just tender, but firm.
3. Make the sauce: In a bowl combine and whisk all remaining ingredients. Drizzle over roasted carrots.

Depending on how spicy you and your family like your dishes, use as little or as much as you want. Store in an airtight container.

1. Mix together chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano in a small bowl.

1. Heat oven to 425 F
2. Put all ingredients in bowl (except 2 tbsp of oil) and stir until all ingredients leave side of bowl.
3. Knead 10 imes and divide.
4. Roll each into 13" circles, place on pan and turn edge 1/2" and pinch.
5. Brush with remaining oil.
6. Bake 20-25 minutes.

1. Mix first eight ingredients (marmalade, balsalmic vinegar, water, dijon mustard, garlic, pepper, salt, and olive oil) in bowl.
2. Put spinach in large bowl, and add ideally 5+ of the remaining optional ingredients. Serve.

Packed with plant-based protein, completely filling, and loaded with flavor, this easy chickpea curry with coconut milk is sure to hit the spot!

1. Preheat oven to 350 F. Line muffin tin with paper cups. In medium bowl, mix first 4 ingredients, then stir in chocolate chips.
2. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Make a well and add water, oil, vinegar and vanilla. Mix well.
3. Fill tins 1/3 full with batter and top with dollop of cream cheese mixture.
4. Bake for 25-30 minutes.

1. Melt butter in large skillet over medium-high heat. Add sliced apples, cinnamon, brown sugar, and lemon juice. Bring to simmer.
2. Reduce heat to medium-low and cook 15 minutes or until apples and tender.
3. Dissolve cornstarch in water. Stir into apples.
4. Cook 1-2 minutes until thickened. Add vanilla.

1. Bring large pot of water to a boil and cook pasta according to directions. While the pasta cooks, make the sauce.
2. Combine garlic and basil in food processor, pulse to a mince.
3. Add lemon juice, avocado flesh and olive oil. If sauce is too thick add 1 tbsp of water.
4. Season with salt and pepper. Drain pasta, place back in pot. Add avocado sauce and stir until combined.
5. Serve with lemon zest, basil leaves and pepper.

1. Chop up the chicken breast finely (may also use food processor). Mix chicken with rest of ingredients.
2. Bake @ 350 F for 10-15 minutes.
3. Serve with crackers.

1. In a blender, chop the garlic. Pour drained garbanzo into blender, keep 1 tbsp for garnish.
2. Place lemon juice, tahini, oil, chopped garlic, and salt in blender. Blend until creamy and well-mixed.
3. Add liquid from garbanzo beans in 1 tbsp increments if necessary.
4. Serve topped with pepper and garbanzo beans.