RECIPE: Lunch Trio


This lunch features Butternut squash with trumpet mushrooms, shallots & tempeh, a Boston lettuce wedge with cheesy horseradish mustard dressing, and a hearts of palm salad w/ tomatoes, capers & olives. Make any one of these, or go for the triple-threat with all three. I used all organic ingredients.

WHAT YOU’LL NEED (serves 2):

Squash & Trumpet Tower
• 1 medium-large butternut squash (already baked, or 1 can of puree)
• 3 large king trumpet mushrooms
• 1 large shallot
• 1 cup of tempeh
• 1 tsp nutritional yeast
• 1 cup of vegetable stock (or one cube unsalted bullion)


1. If your squash is baked, simply scoop out the flesh. If not, use a can of squash puree.
2. Chop the mushrooms, shallots, and tempeh.
3. Bring a large pan to medium heat, and add the mushrooms, shallot and tempeh.
4. Slowly add the vegetable stock, letting it cook off each time. If you run out of stock, simply use water. This deglazes the pan and releases some fantastic flavors due to caramelization.
5. Once the mushrooms, shallots and tempeh have softened and turned golden, add the squash and continue adding water or stock slowly.
6. Add the nutritional yeast which will help  thicken the mixture. Remove from heat.
7. If desired, spoon into a hollow ring or small bowl to mold for presentation.

• 1/2 Head of Boston Lettuce
• tablespoon of horseradish
• 2 tablespoons mustard (I used deli-style)
• 1 tablespoon of Apple Cider Vinegar
• 1 tsp nutritional yeast
• Black Pepper to taste


1. Remove the outer leaves of the Boston lettuce, then slice into quarters. Rise clean and rest facing down so water drains.
2. In a small bowl combine the horseradish, mustard and vinegar. This is the dressing.
3. Plate the lettuce. Using a spoon, apply the dressing to the wedges. Top with nutritional yeast and black pepper to taste. Set aside.

Palm Salad
• 1 Can of Hearts of Palm
• 1/2 cup small tomatoes (cherry or grape)
• 1/2 cup pitted kalamata olives
• 1 tablespoon of capers
• 1 tablespoon cashew cream cheese ( I used Dr. Cow, but any vegan cream cheese can be used)


1. Chop the hearts of palm, slice the tomatoes and olives.
2. In a bowl mix everything including the capers and cashew cream cheese.
3. Serve cold.


Red Wine Horseradish Seitan


I love gluten. Praise Seitan and all that. Give me a giant hunk of seitan to work with and I’ll make a tender, marinated, succulent slab of wheat-meat that satisfies. I experimented with Blackbird Foods Seitan recently and made a red-wine and horseradish marinated seitan with caramelized onions over mung bean pasta in a chanterelle red-sauce. Here’s how I made it:

WHAT YOU’LL NEED (serves 2):
• 1/2 lb of Seitan, pulled apart, not cut
• 1 large onion, chopped
• 2 Tbs horseradish
• 1 cup of any red wine
• 2 cloves of garlic, crushed
• 1/2 package of mung bean pasta
• 1 cup chanterelle red sauce
• 1-2 cups vegetable stock


1.  Combine the horseradish with the red wine, and in a bowl, bathe the seitan in the mixture. Let sit for 10 minutes while following the next steps.

2.  Bring a large saute pan (I prefer cast iron) to medium-high heat, and a separate pot of water (for the pasta) to boil.

3.  Add the chopped onion and crushed garlic to the pan and add a little bit of veg stock instead of oil. As the pan dries, continue to add more stock. This will continue to deglaze the pan (turn everything dried back to a savory broth), and keep things lubricated while adding a lot of flavor.

4. Put the mung bean pasta in the water, and cook until desired tenderness is reached. Mung bean pasta has a similar texture and bounce to egg noodles, and it is difficult to overcook them, so feel free to let them get very tender.

5. Once the onions and garlic have begun to turn golden, pour in the seitan/wine/horseradish on top.

6. Bring heat down to medium, and let it simmer, occasionally stirring and flipping the seitan.

7. Once the liquids have evaporated, continue to cook until everything is golden. slowly add the remaining vegetable stock, and deglaze the pan until all liquids have been used up.

8. Strain the pasta, and add the chanterelle sauce.

9. Serve the seitan atop the pasta, add salt and pepper to taste, and enjoy!

Peanut Butter Cups in 4 Steps


Matcha, cinnamon, cracked pepper, salted and plain dark chocolate peanut butter cups in 4 steps:

  1. 1. Double-boil a bag of dark chocolate chips with a teaspoon of coconut oil added.
  2. 2. In a bowl, mix peanut butter with powdered sugar, vanilla and then form into 1.5″ disks in your palm.
  3. 3. Put one tablespoon of the melted chocolate into cupcake papers, then the PB disks, then cover with another tablespoon of chocolate.
  4. 4. Garnish with seasonings or leave plain, and refrigerate until hard. I used green-tea matcha powder, cinnamon, cracked black pepper, pink salt, and cayenne for the PB cups above.

• Try this recipe with any nut butter, and any toppings you can think of! Almond butter cup with dried blueberries? Cashew butter cup with cacao nibs? Sunflower butter cup with granola? Yes please.
Double-boil means put a dry pot with the choc. chips inside a bigger pot with hot water. This prevents the chocolate from burning or drying out.
• You can powder your own sugar, coconut sugar, maple sugar, or any granulated sweetener  but using a coffee-bean grinder or food processor.

What flavor combo will you try? Leave a comment below.

Just in time for the holidays, a vegan Bailey’s recipe!

by Paul Jarvis

This recipe is from my cookbook, Eat Awesome (use the link to get it for 50% off).

I don’t drink, but a lot of my friends do and they love this concoction. It tends to get whipped up and pulled out around Christmas, but really, it can be great for any occasion (Tuesday is a good occasion, for example). I have no idea how long this lasts in the fridge, since it tends to disappear really quickly.

Serve on ice, use in coffee, or keep in your (secret) flask.



  • • Coconut milk
  • • Maple syrup
  • • Vanilla extract
  • • Espresso
  • • Whisky
  • • Cocoa powder


  1. 1. Combine a can of coconut milk with a couple squirts of maple syrup, a few teaspoons of vanilla extract, 1-2 tablespoons of cocoa powder, and 2-3 shots of espresso (or 1⁄2 a cup of strong coffee). Add in whisky to taste, usually 1-2 cups.
  2. 2. Blend until smooth. Taste to adjust sweetness and alcohol content.
  3. 3. Serve chilled and store in a sealed container in the fridge.

Cornmeal-Hempseed Crusted, Herbed Seitan


Crispy, juicy, and packed with flavor. I made this dish the other night and it was so much easier than you’d think! The homemade seitan was juicy and tender with a crispy crust, and the caramelized onions, fig mustard and cashew cheese were the perfect flavor compliments (but it would have been equally good drenched in Frank’s Buffalo Hot Sauce).  The great thing about this recipe is that it’s totally customizable. Want to throw sauteed mushrooms into the mix? Go for it. Diced asparagus into the seitan? Hell yes. Here’s how to make it as seen above:

WHAT YOU’LL NEED (serves 2):

  • • 2 cups vital wheat gluten
  • • 2 Tbs nutritional yeast
  • • 1 Tbs mixed seasoning like Herbes de Provence (savory, thyme, basil, sage, etc)
  • • 1 Tbs Almond butter
  • • 1 Tbs Tahini (or Goddess Dressing)
  • • 1 cup water or veg broth
  • • 1 Tbs/cube bullion
  • • 3 tsp salt
  • • 1 tsp black pepper
  • • 1 large onion
  • • 3 cloves garlic
  • • 1 cup cornmeal
  • • 1/2 cup hemp seeds
  • • 1/2 cup prepared egg-replacer (I used Energie) or tapioca +water
  • • Oil for sauteing
  • • Fig Mustard as condiment
  • • Cashew Cream Cheese as condiment (I use Dr. Cow)



  1. 1. Chop the onion and garlic, and begin to saute over medium heat.
  2. 2.Meanwhile, in a mixing bowl combine the gluten, yeast, seasoning, almond butter, tahini, 2 tsp of the salt, pepper and water or broth.
  3. 3.Using a fork, press the almond butter, tahini and gluten in long stroking motions to create the best seitan texture. A ball of dough should form. If it is too wet, add more gluten. Form into a long, baguette shape.
  4. 4.In a pot, bring water with bullion to a boil and add the raw seitan. Let simmer for about 15 minutes, occasionally turning over for an even boil and to make sure no sticking to the pot is occurring.
  5. 5. Meanwhile, place the cornmeal, remaining salt and hemp seed in one shallow bowl, and the egg-replacer in another and set aside for later.
  6. 6. By now the ions and garlic should be caramelized and golden. Remove from heat.
  7. 7. Remove from boiling water, and when slightly cooled, cut into desired cutlets or filets.
  8. 8. Bring a large pan to medium-high heat with some oil for sauteing.
  9. 9. Dip the cutlets into the egg-replacer, then the cornmeal-hemp seed until full covered and proceed to saute each side until golden brown. Fit as many pieces as you can into the pan. Repeat until finished.
  10. 10. Serve hot, topped with onions and along with condiments.