Smoked Tempeh with Peas shoot Salad & Horseradish Cream

Smoked Tempeh & pea salad with cashew horseradish cream
serves 6
the tempeh
3 cups smoked tempeh, cut into bite size cubes  (alive and healing tempeh)
a drizzle of shoy soy sauce (ca 2-3 tbsp) or tamari
½ tsp liquid smoke
one handful black sesame seeds
1 tbsp toasted sesame oil
1 pinch of ground black pepper
the salad
Any mix of green leaves, 3 cups MACHE, SPINACH, ARUGULA,

1 bunch pea shoots
2 cups white cabbage cone #4
1-2 avocados, sliced
2 zucchini, cone #2
1 apple, cone #3
1 cup frozen green peas, laid in warm water for 10 minutes and drained
a handful pumpkin seeds
1 sheet nori, torn or cut into smaller flakes
1 JUICED lemon
1 tsp avo oil for frying
a pinch of salt

optional topping:
1 large handful hemp seeds
Horseradish  cashew cream
1 cup cashews
1 tsp lemon juice
1½ cup water
1 heaping tbsp horseradish (can be subbed for 1 tsp wasabi or 1 tbsp dijon mustard)
a good pinch salt
Lay all the green leaves & cabbage in a big serving bowl. Add apple, avocado, zucchini and peas. Warm up a pan to medium low heat.  Add a little oil and toast the pumpkin seeds and nori flakes for 2 -3 minutes while stirring, sprinkle salt and set aside. Mix all the horseradish cashew cream ingredients in the blender  in a 12 inch skillet heat it up to medium heat, and add a little oil. Fry the tempeh pieces with sesame seeds for 2-3 minutes while stirring, drizzling 2 -3 tbsp shoy sauce, liquid smoke.  sprinkle ground pepper. Turn of the heat and drizzle sesame oil. Set aside. Add tempeh, nori flakes and pumpkin seeds mix to the salad. Add optional toppings like fresh herbs( dill( and hemp seeds. Drizzle lemon juice and sprinkle a wee bit salt over the salad. Drizzle the Horseradish cream over the salad. Serve.

Cauliflower Risotto with Asparagus + Cilantro Basil Hemp Pesto

Cauliflower "Risotto" with Asparagus + Cilantro-Basil Hemp Seed Pesto
4 T avo oil
1/2 small onion, finely chopped
1 large or 2 small heads cauliflower, finely grated* cone #2
4 cloves garlic, minced or grated cone #1
1 small bunch asparagus, cut into 1-2 inch sticks
1/2 cup veggie + more if needed
zest of 1 lemon
1/2 cup full-fat canned coconut milk
1/2-3/4 cup  nutritional yeast
2 tablespoons fresh parsley, chopped
Cilantro-Basil Hemp Seed Pesto
1 cup fresh cilantro, finely chopped
3/4 cup fresh basil, finely chopped
1/2 cup raw hemp seeds
1/3 cup olive oil
1 tablespoon fresh lemon juice
1 clove garlic, minced or grated (optional)
1/3 cup  nutritional yeast
crushed red pepper, to taste
salt and pepper, to taste

Cilantro-Basil Hemp Seed Pesto
In a bowl, combine the cilantro, basil, hemp seeds, olive oil, lemon juice, garlic (if using),yeast crushed red pepper and a pinch of both salt and pepper. Taste and adjust the seasonings as needed. Add water to thin the pesto if desired.
Heat the 11 inch large, high sided skillet over medium heat and add 2 tablespoons avo oil. Add the onion, season with salt and pepper, and cook until caramelized, about 5-8 minutes. Then add the cauliflower and the garlic, and season with salt and pepper. Place lid on Cook for 2 more minutes. Stir in the asparagus. Slowly pour in the veggie broth and coconut milk and bring to a simmer. Place lid on cook medium click low. Cook until the cauliflower and asparagus are tender and "risotto" is nice and creamy, about 6 to 8 minutes. Remove from heat, then add the lemon zest, parsley Divide the risotto among bowls or plates. Top with pesto.

Beet and Zucchini Soup

Beet & Zucchini Soup
Serves: 6 cups
 Beets provide a beautiful colour and earthy sweetness to this super easy soup.
1 tbsp oil
3 cups beets cone #3
3 cups zucchini (cone #3
1½ cup carrot cone #3
1 large white onion (chopped)
5 cups veg broth
Salt & pepper
Cashew cream: 5 tablespoons raw cider vinegar or lemon juice, 1 1/2 cup cashews raw +  1 /2 cup water
2 teaspoon Dijon mustard, 4 T nutritional yeast
3 cloves garlic, Freshly ground black pepper and Sea Salt- blend all ingredients in the blender until smooth.
In the 7 qt roaster on medium heat, add 2 tablespoons of oil add beets along with a few pinches of salt. Cover pot with lid, and cook 10-15 minutes, stirring occasionally. Add  ½ cup water, onion and carrots, cooking for another 5-8 minutes with the lid on. Medium click low. Add zucchini and cook 10 more minutes with lid on. Add veg broth reduce to a simmer, and cook, covered about 10-15 minutes, until beets and carrots are tender. Puree soup in the blender and add salt & pepper to taste. Serve with a generous spoonful of  cashew or sour cream.