Organic Buddha Plate

Organic Buddha Plate using Misfits Market produce

Steamed kale

Steamed carrot

Steamed zucchini

Steamed yellow squash

Steamed yellow beet

Roasted sweet potato

Roasted shiitake mushroom

Butter beans

Delavigne’s Balsamic Condimenti

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Lemony Yu Choy

Lemony Yu Choy


• 1 onion of choice, sliced or diced or minced

• A few garlic cloves, minced

• 8 oz mushrooms of choice, sliced

• 2 carrots, peeled and sliced

• A handful of grape tomatoes, sliced in half — optional

• Any choy variety such as bok or shanghai or yu, stalk ends thinly sliced, leaf ends thickly sliced

• Juice of 1 fresh lemon

• Splashes of water as needed to deglaze the pan

• Optional accompaniment: cooked brown jasmine rice or cooked brown rice noodles


1. Heat skillet over medium high heat; add onion, cover and lower heat to medium; cook 2-3 minutes

2. Remove lid, stir the onion, add garlic and a small splash of water if needed to deglaze the pan; cover and cook another minute

3. Remove lid, stir in remaining veg and if needed another splash of water to deglaze the pan; cover and cook, checking for doneness every few minutes

4. Stir in lemon juice, cook for another minute before plating & enjoying

Carrot Top Pesto (shown tossed with Gluten-Free Pasta, Steamed Broccoli and a sprinkle of Follow Your Heart Parmesan)

Carrot Top Pesto

Adapted from Yup, It’s Vegan


• 4-5 garlic cloves, fresh OR roasted

• Juice of 1 lemon

• Carrot tops from 1 large or 2 small bunches of carrots

• 1/4 cup fresh basil OR fresh cilantro

• 1/2 cup raw walnuts

• 1 ripe haas avocado


1. Add water and ice cubes to a large bowl and set aside

2. Blanch carrot tops in boiling water for up to 3 minutes or until bright green, quickly drain and add to the bowl of ice water to stop cooking; drain

3. Add all ingredients to food processor and process until desired consistency is reached; stopping to scrape sides of bowl as needed

Kale Cafe Salad

Kale Cafe Salad


• 1 large bunch kale (about 1 lb) de-stalked and rinsed

• 1/2 ripe Haas avocado

• 2 tbsp West River Miso’s Chickpea Tamari

• 2 tbsp chickpea miso

• 1 tbsp balsamic condimenti

• 1 tbsp Apple cider vinegar

• 3 tbsp nutritional yeast

• 1 tsp granulated onion

• 1 tsp granulated garlic


1. In a large bowl combine avocado, tamari, vinegar, nooch and spices; mix/mash until somewhat combined; I used gloved hands to do this

2. Add kale to bowl and firmly message kale, squeezing and tossing until until kale is reduced in size by about half; plate and serve