Who needs eggs, when you can have a delicious, high protein plant based breakfast? Drizzled with Sriracha-tahini sauce? So simple you’ll make it all the time.

This dish is made from plants, from the grains in the noodles, to the beans that were transformed into soy sauce. That’s a given. But whenever I cook, I try to add a few more vegetables. Get that noodle to veggie ratio just right, so it feels like a bowl of slippery noodles, but it’s also a bowl of fresh, crunchy veggies. I love my carbs, and I look at them as the comforting, lovable friends they are. But the veg to noodle ratio should be balanced a little toward the veg side. This dish achieves the right mix, with just enough noodles, and just the right amount of snappy snap peas and crisp carrots.

Do you love chips and dips? Perhaps in the covid days, you’ve found solace in mindlessly crushing a bag of potato chips and some onion dip, or chips and salsa? Well, I’m here to offer you a much better option. These Roasted Potato Spears with Chimichurri Dip are just as comforting, and waaaay better than those packaged chips and dips. They even give you an opportunity for mindfulness.

Do you find yourself eating cold cereal every morning, and wishing for something more exciting?
We’ll make the Apple Breakfast Sausage Patties from Plant Based Meats, and some tender Pumpkin Biscuits and Mushroom Gravy to go with it. Then we’ll use the blender to make gluten free Oat Waffles with Maple-Peach Topping. We’ll round out the meal with a thick and creamy, spoon-able Almond Butter Smoothie Bowl with Fruit and Granola on Top.