5 thick-cut slices bacon, cut crosswise into 1/3-inch-thick pieces
Olive oil, if needed
5 cloves garlic, finely chopped
1 medium green cabbage (about 2 pounds), cut through the core into 1/4-inch-thick wedges
1 cup low-sodium chicken broth
1 bay leaf
1 1/2 teaspoons kosher salt
1 1/2 tablespoons apple cider vinegar
Kosher salt
Freshly ground black pepper

Heat a 5-quart or larger Dutch oven on medium-high heat. Add the bacon and cook, stirring occasionally, until crispy and most of the fat is rendered, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Take the pot off the heat and let cool a few minutes. If you have less than 3 tablespoons of grease in the pot, add olive oil to make up the difference.

Place the Dutch oven back over medium-high heat; add the garlic and stir. Place the cabbage wedges cut-side down in the pot (they will not sit in one layer). Cook undisturbed until the cabbage pieces on the bottom begin to slightly brown, 4 to 5 minutes. Using a wooden spoon, bring up the cabbage sitting on the bottom to rotate the pieces on the top to the bottom of the pot. Continue cooking until the cabbage slightly wilts and more pieces brown on the edges, 7 to 8 minutes.

Reduce the heat to medium. Add the broth, bay leaf, and salt. Simmer, stirring every few minutes, until the cabbage is tender and all the liquid is evaporated, 20 to 25 minutes.

Remove from the heat and stir in the vinegar. Taste and season with salt and pepper as needed. Scatter the crispy bacon on top and serve immediately.

• ½ white onion, diced
• 1 large sweet potato (or two small), peeled and cubed
• 3 purple carrots, chopped
• 4 c. + ¼ c. vegetable stock
• ¼ tsp garlic powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• pinch of cayenne pepper
• 1 18 oz. jar crushed tomatoes
• handful of dried apricots, chopped
• 1 yellow pepper, diced
• 1 15 oz. can cooked chickpeas, drained and rinsed
• Himalayan sea salt
• Black pepper
• 2 large handfuls of spinach or kale, roughly chopped
• cilantro, for serving

1. Add ¼ c. veggie broth to a large pan and heat over medium.
2. When warm, add diced onion and garlic powder sauce for 5 minutes, until translucent.
3. Add spice mixture, cinnamon – cayenne pepper, and sauce about 5 minutes, until onions are very soft and spices have melted into the pan.
4. Next, add the chopped apricots, diced carrots, and sweet potatoes. Season with salt and pepper and stir to coat.
5. Add the tomatoes and veggie stock and bring the soup to a low boil over medium high.
6. Reduce heat and simmer uncovered for 10 minutes, until the sweet potatoes are just tender, about 10-12 minutes.
7. Next add the chopped yellow peppers and chickpeas and continue to simmer until the yellow peppers are tender and the sweet potatoes are very tender, about 15 minutes.
8. Within the last few minutes, add spinach or kale to the pot and allow to wilt, then remove from heat.
9. Serve with fresh herbs and your favorite grain, or as is.

• 2 tbsp. soy sauce or tamari
• 2 tbsp. honey or maple syrup
• 1 tbsp. rice vinegar
• 2 tsp. toasted sesame oil
• 0.5 – 2 tsp. sriracha
• 2 cloves garlic

Whisk in a saucepan until combined.  Bring the mixture to a boil over medium-high heat, stirring occasionally.  Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes.

• ¼ cup freshly squeezed lemon juice
• ½ Teaspoon sea salt
• ½ cup olive oil
• 1 clove garlic, minced
• 1 Teaspoon Dijon mustard
• 1 Tablespoon hemp seeds

• Juice from 1 orange – approximately 1/4 cup
• 1 teaspoon of teriyaki sauce
• 1 clove of garlic – minced
• 1 13 ounce can of light coconut milk
• 1 tablespoon of sriracha
• 2 tablespoons of reduced sodium soy sauce
• 2 teaspoons of Chinese 5 Spice
• 3 tablespoons of pineapple juice

• 1/4 cup tahini
• 1 tbsp. rice vinegar
• 1 tbsp. soy sauce or tamari
• 1/2 tbsp. agave
• 1-2 tsp. wasabi powder (or to taste)
• 2-3 tbsp. water

• 1/2 avocado
• 2 tablespoons lemon juice
• 2 tablespoon extra virgin olive oil
• 1-2 cloves garlic, minced
• 1/4 cup coconut milk
• 1/4 cup water (or more depending on desired consistency)
• salt to taste

• 1/4 cup plus 2 tablespoons tahini
• 3 tablespoons plus 1 teaspoon tomato paste
• 2 teaspoons maple syrup
• 3/4 teaspoon garlic powder
• 3 teaspoons apple cider vinegar
• 3 teaspoons molasses
• 1/4 teaspoon liquid smoke
• Himalayan pink salt to taste
• 1/8 teaspoon chili powder (optional)
• about 1/2 cup water (can use more or less depending on consistency wanted)

• 1.5 cups low-sodium vegetable broth
• 1/2 cup water
• 1 cup baby carrots
• 1 small shallot, diced
• 1 15 oz. can white cannelinni beans, drained and rinsed
• 1/2 cup unsweetened plain almond milk (or any plain plant milk)
• 3/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 2 teaspoons miso sauce (see notes for swaps)
• 1 teaspoon dijon mustard
• 1 teaspoon yellow mustard
• 1/2 teaspoon minced garlic (or more, to taste)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper, or more to taste (optional)

In a medium-sized pot, bring 1.5 cups vegetable broth +1/2 cup water to a boil. Add in baby carrots and cook on medium-high heat for about 10 minutes. Add in chopped shallot and white beans, then reduce heat to simmer for 10-12 minutes, or until carrots and beans are soft. Turn off heat. Into the pot, add in all ingredients for Vegan Cheese Sauce. Using a hand immersion blender blend until sauce is smooth and creamy. Taste test and adjust/add salt if needed. If the taste is too “lemony” add 1 teaspoon maple syrup to balance out the acidity

• 1/4 cup tahini
• 2 tablespoons fresh lemon juice (1/2 lemon)
• 1/2 tablespoon pure maple syrup (or agave nectar)
• 1-2 tablespoons water, if needed, for a thinner consistency