1/2 cup flax oil
1 cup apple cider vinegar
1/4 cup Red Star nutritional yeast (optional, but recommended!)
1 small soaked pitted date OR 1 teaspoon agave nectar
1 teaspoon dulse flakes (or any sea veggie flakes)
1/2 teaspoon oregano
a pinch of sea salt to taste

Mix it all up and enjoy! It can be kept refrigerated for 2 weeks.
1 cup cashews
3/4 cup water
2 tbsp lemon juice
1 clove garlic, minced
1 teaspoon agave nectar (or one pitted, soaked date)
1 tsp onion powder
1 tsp salt
2 tsp dill

Blend everything but the dill until super smooth. Pulse in the dill, and add any other herbs if desired. Let it sit for a few hours in fridge. (fyi... it will thicken in fridge, so you may need to add a little more water again before serving). Works great when a little thicker for a veggie dip, and perfect as a dressing when on the thinner side.

1 Tablespoon extra-virgin olive oil
1 large onion, peeled and finely chopped
1 2/3 cups vegetable brothor water
1 cup quinoa, thoroughly rinsed and drained
2 cups fresh corn kernels
1/2 teaspoon oregano
1/2 teaspoon sea salt, or to taste

Thoroughly rinse the quinoa in a collander with teeny tiny holes so the quinoa doesn't fall through. Heat the oil in a large pan. Saute the onion for 2 minutes. Add the veggie broth (watch for sputtering oil!) and bring to a boil. Stir in quinoa, corn, oregano, and salt.Then reduce the heat and simmer, covered, for 15 minutes. Turn off the heat and let stand, covered, for 5 minutes before serving.

Optional: Stir in finely chopped parsley or chives after cooking.

½ cup quinoa
1 tablespoon nut butter (I like almond butter or tahini, but peanut butter is fine too)
½ tablespoon agave nectar
¼ to ¼ cup non-dairy milk
1/2 cup fresh berries
granola (optional)
1 tablespoon chia seeds (optional)

Cook quinoa as directed (takes about 12 minutes). While still in pot on stove, stir in the nut butter, agave nectar, and some non-dairy milk (I prefer hemp). If using chia seeds, mix these in with the milk. Pour into a bowl and top with some fresh berries and a little granola.

1 cup quinoa
2 tablespoons extra virgin olive oil
juice of one lime
1 tablespoon fresh mint
2-3  tablespoons fresh parsley and/or cilantro
1 garlic clove, minced
2 scallions, finely chopped
sea salt to taste

Cook the quinoa as directed. Remove from heat and the rest of the ingredients. Cover and chill to let flavors meld. Serve chilled.
1 small head of cabbage
 1 medium-size white onion

1 cup coconut milk (that’s 12 can)
1 cup or more veggie broth, OR water OR a combination
 ¼ to ¼ teaspoon cayenne pepper, to taste 
 1 to 2 tablespoons coconut oil
 Salt to taste

Finely chop the cabbage and onion. In a wide pan, heat up the oil. Add onion, cabbage and cayenne. Sauté until soft (add a little water if necessary). Add coconut milk, broth and salt. You can add more coconut milk and less broth if you want a richer taste. Heat up gently but don’t let it boil or the coconut milk may curdle. Cover and let simmer on low heat for 30 minutes or more. The cabbage will become sweeter as it cooks, so you might want to add more salt at the end.
2 large heirloom tomatoes
2 ripe peaches
handful of fresh mint
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar

Peel and slice peaches into cubes. Dice up tomatoes into cubes. Place in a bowl and top with the rest of ingredients. Let sit for a few minutes at room temperature to marinate.