Lemon-Garlic Tahini Sauce & Dressing

Garlic-Lemon Tahini Dressing featuring chickpea miso from South River Miso. Check out the linked video to view old world miso making

***Lemon-Garlic Tahini Sauce & Dressing***


• 1 tbsp tahini

• 1 tsp chickpea tamari OR 2 tsp coconut aminos

• 1 tsp balsamic condimenti OR other naturally sweet, slightly reduced balsamic vinegar

• 1 tsp South River chickpea miso OR 1/2 tsp white miso

• Juice of 1/2 lemon

• 1 garlic clove, crushed

• 1/8 – 1/4 tsp gochugaro (Korean red pepper powder)

• Water as need to achieve desired consistency


1. Whisk all ingredients in a small bowl until combined or for smoother consistency blend with immersion blender

2. Taste and adjust flavor with a pinch more red pepper flakes for heat or garlic for zing

Soy-Free Hoisin Sauce

It’s official. I have a severe intolerance to soy and wheat, DaRn-iT! That’s the bad news. The good news is that thankfully there is almost always a workaround that is just as good as or even better than its allergy-inducing counterpart. This Hoisin Sauce recipe is proof of that.

Soy-Free Hoisin Sauce

Yield: about 1.25 cup


• 1/2 cup maple syrup

• 9 pitted deglet noor dates

• 1/3 cup chickpea miso OR chickpea-barley miso

• 2 tbsp coconut aminos OR chickpea tamari

• 2 tbsp unsweetened rice vinegar

• 1 tbsp toasted sesame seeds*

• 1 large garlic clove

• 1/8 tsp ground coriander

• 1 petal dried star anise

• 1/8 tsp hot chili powder

• 1/16 tsp cinnamon


Add all ingredients to a high powered blender (my Breville Boss-to-Go was powerful enough) and process until smooth

Store in airtight container in the fridge

White Bean & Basil Hummus

White Bean and Basil Hummus Recipe


• 2 cups cooked & drained small white beans (about 1 can)

• Fresh basil (to taste)

• Fresh oregano (to taste)

• 1 shallot, quartered

• Juice of 1 lemon

• 2 pitted Greek olives

• 1/8 tsp red pepper flakes


Place all ingredients in a food processor & process to desired consistency.

General Tso’s ChickN

Subbed eggplant 🍆 for the chicken 🐓

Oh so YUM!!


Sauce Ingredients

◦ 1/4 cup Water

◦ 1/4 cup Rice Vinegar

◦ 1/4 cup coconut Aminos

◦ 1 tbsp granulated garlic aka garlic powder

◦ 1-2 tsp ginger powder

◦ 1/8 tsp red pepper flakes

◦ 1/8-1/4 tsp Indian chili powder (for heat)

◦ 1 tbsp maple syrup or date syrup

◦ 1 tbsp tapioca flour

Coating Ingredients

◦ 1/2 cup garbanzo bean flour

◦ 1.5 tsp ground ginger

◦ 2 tsp garlic powder

◦ 1/4 onion powder

◦ 1/4 tsp paprika

Other ingredients

◦ 2 vegan egg substitute (I used Bob’s Red Mill Egg Replacer; Flax eggs would also work)

◦ 1 medium eggplant, peeled and cubed



1. Preheat the oven to 450°F; line baking sheet with parchment paper

2. Prepare vegan egg, set aside for 5 minutes

3. In a separate bowl combine coating ingredients & gently whisk

4. Place cubed eggplant in the vegan egg; gently toss to coat

5. Transfer eggplant to the breading mix.; toss until coated

6. Place eggplant on baking sheet (parchment, silicone mat); bake for 10-15 minutes, flip and bake about 10 minutes longer until golden

7. While the eggplant bakes, add sauce ingredients to a small sauce pan, cook over medium heat, whisk often until mixture thickens

8. Add cooked eggplant to the sauce & toss to coat

Peanut Butter Chocolate Chip Ice Cream

Peanut Butter & Chocolate Chip Ice Cream

Yield: 1 Pint


• 6 oz unsweetened non-dairy milk

• 6 oz canned coconut milk

• 3-4 tbsp maple syrup*, depending on sweetness level desired

• 1/2 cup natural peanut butter

• 2 tbsp Enjoy Life mini chocolate chips

• 1/8 tsp guar gum — optional


1. Add all ingredients EXCEPT CHOCOLATE CHIPS to blender & process until just combined

2. Add mixture to ice cream maker & follow manufacturer’s directions

3. Towards end of cycle add chocolate chips

*Recipe note: may sub 1/4 cup pitted dates for the maple syrup. If you choose dates, you must either soak them in the milk for several hours OR use a high powered blender. The latter will result in the need to chill the mixture in the fridge prior to adding to the ice cream maker.