Ingredients  2 Trumpet Mushrooms (Substitute Portobello or any other mushroom you like)  1/4 tsp Fool’s Gold Hickory Smoked Salt  1 Tbsp of Fool’s Gold Chickpea

Ingredients  1 head of purple and/or green cabbage shredded or a package of pre-shredded cabbage  1 carrot shredded  1 cup of your favorite plant based

Ingredients  1 Large Bag of frozen corn (yes, I use frozen corn and yes fresh corn is fine too)  1 pouch of plant based cream

Ingredients  1 slice of bread  1 avocado  1 tablespoon olive oil or vegetable oil of choice 1 teaspoon salt flakes  1 teaspoon black pepper  1

Baked onion rings with smoked tomato sauce Ingredients: For onions:3 large onions, cut into ½ inch rings2 Cups rice flour1 Cup almond milk1 Tbsp Smoked

Baked savory donuts with roasted beetroot and yogurt frosting  For the donuts:100 g roasted beet 100 g sunflower or grapeseed oil150 g cornmeal150 g white

Smoked Eggplant Fattoush Salad Ingredients for the fattoush: 1/2 small head red cabbage,  shredded  1 small head lettuce,  shredded  handful mint leaves, thinly chopped  handful

  Fraser Mountain Pie Ingredients:Crust: 2 1/2 Cup whole wheat einkorn flour  1/2 Cup olive oil  1/2 Cup ice cold water 1 Tsp salt1 Tbsp sesame seeds1

Homemade Nutella  Ingredients  1/2 cup hazelnuts 4 tablespoons almond milk  1 cup fresh dates, pitted  1/3 cup raw cacao powder A pinch of ground cinnamon

Oyster mushroom soup with garlic sauceIngredients: For the soup:3 Cups oyster mushrooms, cut into cubes1 Tbsp paprika powder4 Cups rice milk, unsweetened2 Tbsp coconut oilsalt

Savory Mountain Grub cupcakesIngredients: Dry ingredients:1 ½ Cup pumpkin seeds, ground into flour½ Cup tapioca starch/flour¼ Cup dried mixed vegetables1 Tbsp baking powder1 Tbsp dried

Ingredients:2 large sweet potatoes1 onion, diced1 Tbsp smoked paprika1/2 Tsp cumin powder1/4 Tsp cinnamon powder1/2 Tsp chili powder1/2 Tsp turmeric powder1 cup cooked black lentil1/2

Sweet vegetable bowl  Ingredients  1 1/2 tbsp olive oil  1/2 baby avocado  1 baby sweet potato, sliced  1 large carrot, sliced  1/4 cup shredded romaine

                                       Veggie skewers with marinated tofuIngredients: For the veggie skewers:2 small zucchini, sliced2 orange bell peppers, cut into squares2 red bell peppers, cut into squares2

Basecamp Summer Soup (Served Cold) Ingredients:½ Cup raw walnuts1 ½ Cup cold water2 Tbsp lemon juice2-3 cloves garlic1 Cucumber½ Cup dill, choppedsalt to taste Instructions:1.

Fluffy Breckenridge omelet Ingredients: For the omelet:½ block silken tofu, drained2 Tbsp nutritional yeast1 Tbsp tapioca starch/ flour2 Tbsp rice flour3 Tbsp plant-based milk¼ Tsp

Flat green beans with radish yogurt salad, avocado and cucumbersIngredients: (for 2 bowls)For green beans:2 Cups green beans, cut in 2-3 inch lengths3 Cloves garlic,

Mountain MuffulettasIngredients: 5 Whole grain mini baguettes5 Leaves purple lettuce¼ Cup green olives, sliced5 Mushrooms, sliced½ Cup green olive paste1 red onion, sliced 5 radishes,

Nori rolls with sesame filling Ingredients:1 Cup sesame seeds¼ Tsp salt1 Tbsp soy sauce2 Dates, pitted3 Nori sheets1 Tsp sesame oil, to grease Instructions:1. Preheat

Red Rocks Pie with mozzarella sauce Ingredients: Crust:1 ½ Cup (250 g) red lentils1 ½ Cup water2 cloves garlic½ Tsp salt½ Tsp thyme Mozzarella sauce:¼

Roasted baby potatoes with corn, green olives and dill Ingredients:2 Cups baby potatoes½ Cup sweet corn¼ Cup green olives¼ Cup fresh dill, chopped1 Tbsp olive

  Sweet Beet Lasagna Ingredients:Sweet potato layer:1 Onion, chopped 1 Large sweet potato, cubed1 Tbsp sage½ Tsp black pepper1 Tbsp vegetable stock or olive oilsalt to

When my friends and family who haven’t seen me in a while or even those who have followed along the journey seeing me having lost