1-2 bunches of kale  
olive oil 

Preheat oven to 425 degrees.  Remove kale from stalk, leaving the greens in large pieces. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale. Lay kale out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on the kale, it can burn quickly. Turn the kale over and bake with the other side up.  Remove and serve. Variations:  Try different kinds of kale or collard greens. You can sprinkle with a little salt or spice such as curry or cumin after rubbing on olive oil for a little added flavor.  


1 cup walnuts
1 cup pumpkin seeds
1 cup sunflower seeds
2 cups macadamia nuts, chopped
2 cups shredded coconut
4 cups chocolate chips
1/2 cup peanut butter
1/2 cup maple syrup
1 cup Earth Balance margarine

Preheat oven to 350. Mix the first 6 ingredients together. Melt the peanut butter, maple syrup and Earth Balance over low heat. Set aside and let cool 5 minutes, then add to the nut and seed mixture. Mix well and place in lightly oiled 12 x 8 baking dish and press down firmly. Bake 20 minutes (rotate after 10 minutes). Let set in fridge for 3- 4 hours before serving.

1/2 cup vegan margarine ( I use Earth Balance)
3/4 cup crunchy, all natural peanut butter 
3/4 cup crushed graham crackers (it takes about 10 full crackers, crush them into crumbs)
1/4 cup granulated sweetener 
1 cup chocolate chips or carob chips 
1/4 cup soy, rice or nut milk 
1/4 cup chopped nuts 

Line 12 muffin cups with paper liners. Melt the margarine in saucepan over medium heat. Add peanut butter, graham crackers and sweetener. Fill muffin cups with mixture evenly (it will only fill about half full). Combine chocolate chips and milk and melt over medium heat. Spoon evenly over peanut butter mixture. Top with chopped nuts. Let set in fridge for about 2 hours before serving.
1 cup vegetable broth or water 
3 cups drained cooked or canned beans (your choice of any kind) 
1/2 teaspoon crushed garlic 
4 cups chopped fresh kale, stems and center ribs removed, lightly packed 
1 teaspoon olive oil 
salt, to taste 
black pepper, to taste 
Tabasco sauce, to taste 

Combine beans, broth or water, and garlic in a large saucepan. Place chopped kale on top of beans and bring to a boil. Cover, reduce heat to low, and simmer until kale is tender, about 15 to 20 minutes. Remove from heat and stir in oil, salt, black pepper, and Tabasco sauce to taste.


4 cups cooked long grain brown rice

1 small onion, chopped 
1 tablespoon olive oil 
2 cloves garlic, minced
1 carrot, diced
½ bunch scallion, chopped
1 tablespoon ginger, grated
2 tablespoons tamari (for gluten free) or soy sauce
1 teaspoon toasted sesame oil

  1. Sauté onion in olive oil for 5 minutes.
  2. Add garlic and carrot and sauté for 4 minutes.
  3. Add scallion and ginger and sauté for about 4 more minutes.
  4. Add rice and sprinkle with water to give extra steam to dish.
  5. Add tamari soy sauce and toasted sesame oil.
  6. Lower heat and cook for 5 minutes more, stirring occasionally.
1 package soba noodles
1 package tempeh (cut into 1 inch cubes)
grapeseed oil
sea salt
black pepper
4-5 minced scallions
1/2 c natural pnt butter, creamy
1/4 c apple cider vinegar
1/4 c honey or maple syrup
1/4 c tamari or soy sauce
1 or 2 cloves garlic, chopped
1 inch piece ginger, choppped
1 tblspn hot pepper sesame oil
1 pinch cayenne pepper
1 c water

Cook soba noodles as per box directions. In skillet, add 1 or 2 inches oil on med heat. Add diced tempeh and cook until golden brown on each side. Remove from pan and place on paper towel to soak up excess oil. Drain soba noodles, place in large bowl and mix with tempeh. In blender puree peanut butter, apple cider vinegar, maple syrup, tamari, ginger, garlic, sesame oil, cayenne and water (use water as needed to get desired consistency). Pour over noodles and garnish with scallions.