Ingredients:

Smoky Mustard & Tahini Sauce:

• 1/8 cup spicy brown mustard
• 1 TBS tahini
• 1 tsp nutritional yeast
• 1/4 tsp smoked paprika
• 1/8 cup water
• salt & pepper to taste

Brussels Sprouts:

• 1 lb or more Brussels sprouts, trimmed and thinly sliced
• 1 TBS canola oil
• 1/4 to 1/2 tsp salt (depending on what saltiness you like)
• 1/8 tsp black pepper

Directions:

Preheat a grill with a cast iron skillet or pan over medium heat. Next, make the mustard sauce. Pull all ingredients except the water into a bowl and whisk rapidly until combined. Slowly add water while whisking until the mixture becomes a thick creamy sauce. Add more water if needed to help thin it out a bit.

In a large bowl toss the Brussels sprouts with the canola oil, salt & pepper. Once grill and pan are heated, add sprout mixture and cook stirring and tossing frequently for 3 - 5 minutes or until the sprouts just start to get browned on the edges. Be careful not to overcook, you still want them to have some texture. Pile them neatly onto a serving platter and drizzle with mustard sauce and more fresh cracked black pepper. Makes 4 generous sides.

Ingredients:

Directions:

Combine all ingredients in a large bowl, mash with either a fork and spoon, or use a potato masher (that's what I use). Mash to the consistency you like. Taste and add more salt if needed. Enjoy right away. If you are planning on eating it later on, press plastic wrap directly on top of the guacamole to keep the air out and keep it from browning. Put it in the fridge until ready to enjoy. Best served with warm tortilla chips. Makes enough for about 6 servings.

Ingredients:

Directions:

While pasta is cooking, heat oil, garlic, and pepper flakes in a small non-stick skillet over medium heat. Once garlic begins to sizzle, cook for 1 minute more and then remove from heat. Set aside. After pasta is done cooking, drain and rinse with cold water. Shake the pasta well in strainer to dry. Place pasta into a large bowl. Top with garlic and oil mixture and all the remaining ingredients, tossing gently with a wooden spoon until well combined. You can serve the pasta salad now, or cover with plastic wrap and chill until ready. Enjoy! Serves 6-8 as a side.

Ingredients:

Directions:

Preheat grill to medium-high heat. Place asparagus in a shallow dish and top with remaining ingredients, vinegar through pepper. Use your fingers to gently toss everything until the asparagus is well coated. When grill is ready, place asparagus on grates, close lid, and let cook for 2-3 minutes. Then, using tongs, flip asparagus over and grill the other side for another 2-3 minutes. You want them to to have good grill marks, but not get too soft. They should still be bright green and somewhat stiff when you remove them from the grill. Place them back into the shallow dish and serve. Depending on the amount of asparagus used, 1 lb serves approximately 4 people.

Ingredients:

Tangy Lemon Dressing:

• 1/2 cup of Vegenaise, or other vegan mayo
• 1 clove garlic, minced
• 1/2 tsp nutritional yeast
• zest of 1 lemon
• 2 TBS fresh lemon juice
• 1/2 tsp agave syrup, I used light
• 1/4 tsp sea salt
• 1/3 cup olive oil

Croutons:

• 2 cups of bread, cubed in about 1" pieces
• 2 tsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp salt

Grilled Romaine:

• 2-3 hearts of romaine lettuce, sliced in half lengthwise, washed well and patted dry
• olive oil
• salt & pepper

Directions:

Preheat oven to 350 degrees. Line a cookie sheet with parchment (this step is optional, but makes for easy clean up). In a large bowl or ziploc bag, toss all of the crouton ingredients together. Spread in an even layer on the cookie sheet and bake for 5 minutes, remove from oven, flip croutons over and bake for another 3-5 minutes until crispy and lightly golden. Set aside.

Next, preheat the grill over medium heat. Then place all the dressing ingredients, except the olive oil, into a food processor. Puree until everything is well combined. While the machine is still running, slowly drizzle in the olive oil. Puree for a few more seconds after the last of the oil is added, then stop the processor. The dressing should be slightly thick and creamy, very much the consistency of a Caesar dressing. Set dressing aside. I usually put mine in a squeeze bottle at this point so I am ready to create pretty drizzles.

Drizzle a little olive oil over the cut side of the lettuce and sprinkle lightly with salt and pepper. Place romaine hearts on the grill, cut side down, and sear for just a minute or two. Gently remove from the grill.

To serve, place a romaine heart, cut side up on a plate or platter. Using your squeeze bottle or a spoon, drizzle the lettuce with some of the tangy lemon dressing. Top with a handful of croutons and a little fresh ground black pepper. Serve immediately. The longer the lettuce sits the more it will wilt, so serve as quickly as you can after grilling. Serves 4-6, 4 if you use 2 hearts and 6 if you use 3 hearts. Enjoy!

Ingredients:

• 8 oz macaroni noodles, or pasta of your choice, cooked al dente, drained, rinsed, and cooled to room temperature
• 1/2 cup yellow, orange or red pepper, diced
• 1/3 cup carrots, diced
• 1/2 cup frozen peas, thawed
• 6 green onions, thinly sliced
• 1 TBS cilantro, minced
• 1/2 cup + 1/3 cup Vegenaise
• 1 tsp curry powder
• 1 tsp agave nectar
• 1 tsp apple cider vinegar
• salt & pepper to taste

Directions:

Place the pasta, vegetables, and cilantro in a large bowl, tossing gently to combine. In a separate small bowl whisk together the Vegenaise, curry, agave, and vinegar until the curry has dissolved into the liquids. Pour over pasta and stir gently with a wooden spoon or spoonula until the pasta and veggies are fully coated in creamy curry goodness. Taste, add salt and pepper as needed. Cover with plastic wrap and refrigerate for at least 30 minutes or longer to get the salad chilled and give the flavors a chance to marry. Serves 6 as a wonderful summer side.