APPLE PIE OVERNIGHT OATS Recipe courtesy of JT   INGREDIENTS: • 1 cup rolled oats (use thick or old-fashioned oats for best results) • 1 cup blueberries (fresh or frozen)

TOFU SCRAMBLE — Recipe courtesy of Sakinah of Edgie Veggie   INGREDIENTS: 1 block firm tofu 1 cup baby bella mushrooms 1/2 of red bell pepper 1/2 of yellow onion

VEGAN CHICKPEA BURGER — Recipe Courtesy of Janna of Nourish Cooking Co.   INGREDIENTS: • 1 cup canned chickpeas (look for a BPA free can) • 1/4 cup ground flaxseed

CHOCOLATE CHICKPEA SPREAD — Recipe courtesy of Janna of Nourish Cooking Company INGREDIENTS: • 3 cups cooked or canned no-salt added chickpeas, drained, and rinsed (look for BPA free can)

Ellie’s vegan pasta salad: serves 12 INGREDIENTS:2 cups of chopped mini sweet Bell Peppers5 cups small Broccoli florets1 bunch of Asparagus1 large English Cucumber3/4 cup Red onion3 cups teardrop or

Look at the recipe below and turn potatoes and carrots into a healthy and super delicious substitute for Velveeta. Use it on nacho chips, quesadillas, taco salad, baked potato, broccoli

Oil-free Hummus 2 cups of boiled chickpeas(retain enough liquid so chickpeas are submerged) or one 15 oz  can of chickpeas 1 garlic clove Juice of 1 lemon ¼-½ tsp of

Super sweet, delicious, whole food dessert with no added sugar or oil INGREDIENTS: 2 ½ cups of almonds 1 cup of dried cranberries(for best results use cranberries with no added

INGREDIENTS: 12 cups of rolled oats ½ cup of chopped walnuts ½ cup of raw sunflower seeds ½ cup of raw pumpkin seeds ½ cup of dried cherries(oil free), or