Ingredients:

• 2 Tbsp. olive oil
• 1 sweet onion, diced
• 1 clove garlic, minced
• 1 large bunch of watercress, washed and trimmed
• 2 cups (475 mL) fresh or frozen peas
• 6 cups (1.5 liters) gluten-free vegetable stock
• 1⁄4 cup (60 mL) fresh mint
• 1 tsp. each, salt and pepper

Directions:

1. In a large saucepan, heat olive oil over medium heat. Add onions and garlic. Sauté for 3-4 minutes.
2. Add watercress and peas, cook a further 4 minutes.
3. Add stock and bring to a boil. Then reduce to a simmer and cook 8-10 minutes.
4. Transfer soup to food processor, add mint, blend until smooth. Return soup to pot and heat gently. Add salt and pepper.
5. Ladle into bowls. Serve immediately.

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 6 servings

Ingredients:

• 1 can garbanzo beans, cooked
• 1 red pepper, large (or 2 small)
• 3 Tbsp. tahini
• 1/2 lemon (or 3 Tbsp. lemon juice)
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. garlic, minced
• 1/2 tsp. ground cumin
• Pinch of paprika
• Sea salt, to taste

Directions:

1. First, preheat oven to 450ºF. Then, place your red pepper (whole) on a tin foil-lined baking sheet.
2. Roast for 15 minutes, before flipping sides. Roast for another 15 minutes. At this point, there should be black spots all over the red pepper. If there isn’t, roast longer.
3. Once the red pepper has blackened, transfer into a sandwich bag and seal. Let sit for about 15 minutes. This will create steam and make it easier to remove the skin. Peel the red bell pepper. Remove any seeds from the insides and slice into large chunks.
4. In a small food processor, place roasted red peppers and the rest of your ingredients. Pulse until smooth.
5. Serve with Crunchmaster Popped Edamame Chips and raw vegetables.

Serves 4-6

Ingredients:

• 6 zucchinis, halved lengthwise
• 2 Tbsp. olive oil
• 2 shallots, diced
• 1 bunch garlic scapes, chopped
• 1 large red pepper, seeded and diced
• 1 cup fresh parsley, chopped
• 1 red chili, seeded and finely diced
• 1/2 cup non-dairy alternative shreds or Parmesan cheese, grated

Directions:

1. Pre-heat oven to 350° F.
2. Using a teaspoon, scoop out flesh from each zucchini, dice flesh and set aside.
3. On a baking tray, line up zucchini boats, cut-side up. Set aside.
4. Heat oil in a large sauté pan. Add shallots, garlic scapes, red pepper and diced zucchini. Cook 4-6 minutes.
5. Now toss in parsley and chili. Cook for 2 more minutes.
6. Spoon sautéed ingredients into zucchini boats. Top with non-dairy cheese (or Parmesan).
7. Drizzle with olive oil. Cook for 20-22 minutes, or until boats are cooked through.

Ingredients:

• 2 8-oz. packages of button or baby bella mushrooms
• 1 small white Vidalia onion
• 1 cup crushed gluten-free graham crackers
• 2 cups fresh kale, chopped
• 1 Tbsp. oil (for sautéing)
• 1 Tbsp. extra virgin olive oil (for drizzling)
• Shredded cheese of choice (for a lactose-free version, try Go Veggie! Lactose Free Shredded Cheese)
• Salt and pepper

Directions:

1. Preheat oven to 350 degrees F. Remove stems from two 8-oz. packages of button or baby bella mushrooms.
2. Chop 1 small white Vidalia onion. Chop 2 cups fresh kale. Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add mushroom stems, onions, and a dash of salt & pepper, then cook 8-10 minutes until softened, stirring occasionally.
3. Transfer to a large bowl along with kale and toss well. Arrange mushroom caps in a single layer on a parchment paper-lined baking sheet. Add shredded cheese, graham crackers, salt and pepper to kale mixture then divide filling evenly between mushrooms, mounding it in the center of each cap.
4. Drizzle mushrooms with 1 tbsp. extra-virgin olive oil and bake until softened and juicy, about 20 minutes. Serve warm.

Ingredients:

• 2 summer squash
• 1 tsp. salt
• 1 cup of your favorite pasta sauce

Directions:

1. Using a mandolin, grate each squash down the long way to make long, thin strips.
2. Place the strips on top of each other and slice them all the long way to form thin ribbons.
3. Place the squash in boiling water for 1 min and then drain well. Plate up and top with your favorite sauce.

Prep Time: 10 minutes
Makes 2 (1-cup) servings.

Ingredients:

• 2 cups frozen whole strawberries
• 2/3 cup Thai Kitchen Coconut Milk
• 5 Tbsp. agave nectar or honey
• 2 Tbsp. lemon juice

Directions:

1. Place all ingredients in blender container. Cover.
2. Blend on high speed until smooth. Serve immediately.

Thai Kitchen Alternative:

For a mango smoothie, prepare as directed, using 2 cups frozen mango chunks in place of the strawberries.

Prep time: 10 mins
Cook time: 20 mins
Serves: 2-3

Ingredients:

• 1 cup quinoa
• 1 cup gluten-free vegetable (or chicken) stock
• 1 cup water
• 1 red pepper, diced
• 2 scallions, finely sliced
• 1 tsp. cilantro, minced
• Salt and pepper to taste

Lime vinaigrette

• ½ lime, juiced
• 3 oz. extra virgin olive oil
• ¼ tsp. ginger, minced
• ¼ tsp. cilantro, minced
• Salt and pepper to taste

Directions:

1. Place water and stock in saucepan and bring to a boil.
2. Add the quinoa, return to boil, reduce heat to simmering, cover and let cook for about 15 minutes (or until liquid is absorbed).
3. While quinoa is cooking, put all vinaigrette ingredients in a container with a lid and shake vigorously to emulsify, taste and adjust seasoning, as needed.
4. Remove quinoa from the heat and spread out gently (you don’t want to mash the grains) on a parchment-lined baking tray to allow to cool for about 5 minutes.
5. Add the red pepper, scallions and cilantro and toss with 1-2 Tbsp. of the vinaigrette at a time, tasting as you add to be sure it is not over-dressed. You will not use all of the vinaigrette.
6. Adjust seasoning with salt and pepper. Serve at room temperature. Enjoy!

Ingredients:

• 1 bag organic gluten-free tortilla chips
• 1 bag GO Veggie! Vegan Mexican cheese shreds
• 1 cup gluten-free salsa
• 1 tsp. chili powder
• 1 Tbsp. Barlean’s flax seeds
• 1 cup black beans
• 1 1/4 cups hummus
• 3/4 cup dairy-free Greek plain yogurt
• 1/4 cup finely chopped cilantro
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper

Directions:

1. Arrange tortilla chips in a large baking dish.
2. Top with GO Veggie! Vegan Mexican cheese shreds, salsa, chili powder, flax seeds, black beans and hummus.
3. Bake for 20 minutes or until cheese is melted. Remove from the fridge; top with yogurt, cilantro, sea salt and pepper. Enjoy!