Avocado with Cowboy Caviar

Serves or

1

Mix ¼ cup drained black beans with ¼ cup corn in a bowl.

2

Mix in ½ cup Salsa Fresca, this page.

3

Mix in a sprinkling of garlic salt and chili powder.

4

Mix in a spoonful of agave.

5

Serve in ripe avocado halves.

6

Munch.

Tip

• Try adding chopped bell pepper, garlic, or freshly squeezed lime juice.

Baba Ghanoush

Serves or

1

Preheat oven to 420°F.

2

Poke holes in 2 small eggplants with a fork and bake till soft, about 35 min.

3

Chop 2 cloves of garlic and a handful of parsley.

4

Peel off the eggplant skin, drain the excess water, and mash the insides with the chopped ingredients.

5

Mix in 2 spoonfuls of tahini, a spoonful of olive oil, a few sprinklings of salt, and the juice of ¼ lemon.

6

Munch.

Tips

• If the skin is difficult to peel off in Step 4, scrape out the insides with fork.

• Replace the eggplant with cooked chickpeas.

• Use in lasagna, falafel pie, burritos, or as a sandwich spread.

Butternut-chos

Serves

1

Slice a butternut squash in half lengthwise.

2

Remove the seeds and skin from one of the halves.

3

Chop the squash (about 3 cups) and boil in water till soft.

4

Drain and toss in a blender with 2 handfuls of nutritional yeast.

5

Add a few sprinklings of garlic salt, ½ cup veggie broth, and the juice of ¼ lemon.

6

Blend.

7

Pour over chips and top with jalapeño slices.

8

Munch.

Tips

• Use canned butternut squash if necessary.

• Replace jalapeños with pepperoncinis or your favorite chili.

Caponata

Serves

1

Chop ½ onion, ½ eggplant, ½ cup olives, and 2 tomatoes.

2

Cook the eggplant in an oiled pan with a few sprinklings of salt till soft, then set aside.

3

Cook the onion in the oiled pan with the tomatoes, olives, 2 spoonfuls of vinegar, and 2 spoonfuls of sugar.

4

Mix in 4 spoonfuls of capers and the cooked eggplant.

5

Munch.

Tips

• Serve with toast, crackers, or chips.

• Use in sandwiches, pasta dishes, or salads.

• Tomatoes can be replaced with bell peppers.

Collard Greens

Serves

1

Chop ½ onion and 4 cloves of garlic.

2

Remove and chop the leaves from 8 stems of collards.

3

Cook the onion in a pan with 2 spoonfuls of olive oil till browned.

4

Stir the chopped collards and garlic into the pan.

5

Stir in a few sprinklings of cumin, black pepper, and ginger.

6

Munch.

Tips

• Add a sprinkling of salt to mellow out the bitterness.

• Try mixing in your favorite veggies.

• Makes a great side with mashed potatoes.

Firecrackers

Serves

1

Preheat oven to 420°F.

2

Spread peanut butter on 8 crackers.

3

Grind ½ spoonful of weed (about a teaspoon) and sprinkle onto the crackers.

4

Sandwich the crackers together.

5

Place each sandwich on its own rectangle of foil and seal all edges.

6

Bake for 15 min.

7

Let cool in the foil.

8

Munch.

Tips

• Replace the peanut butter with any nut butter that has a high fat content.

• Try eating just one firecracker to test its potency before eating more.

Green Pea Guac

Serves or

1

Cook 2 cups frozen peas in an oiled pan with 2 whole cloves of garlic.

2

Chop ½ bell pepper and a handful of cilantro.

3

Chop ½ jalapeño and ¼ red onion.

4

Toss the peas and garlic in a blender with ¼ cup water and the juice of 1 lime.

5

Mix the peas with the chopped veggies and a few sprinklings of salt.

6

Munch.

Tips

• Try replacing the bell pepper with tomato.

• Chill in the fridge for about 20 min.

• Add more jalapeño for extra spice.

• Serve with chopped veggies, tortillas, chips, pitas, crackers, or bread.

Hasselback ‘Tatoes

Serves

1

Preheat oven to 420°F.

2

Cut slits into 2 potatoes without cutting all the way through.

3

Place the potatoes on a baking sheet with the sliced sides facing up.

4

Drizzle olive oil in between the slits.

5

Bake for about 40 min.

6

Blend 1 can drained white beans with the juice of 1 lemon, a spoonful of olive oil, 3 cloves of garlic, ¼ cup water, 2 green onions, and a sprinkling of salt.

7

Pour the mixture over the potatoes, then top with chopped green onion and a sprinkling of cayenne.

8

Munch.

Tips

• Replace the white bean sauce with Cream Cheese, this page.

• Replace the green onions with chives or your favorite veggies.

• Add nutritional yeast to Step 6 for extra cheesy flavor.

Nooch Nuts

Serves

1

Rinse 2 handfuls of almonds and cook in an oiled pan.

2

Stir and remove from heat when they start to brown.

3

Mix in a few sprinklings of salt and nutritional yeast.

4

Munch.

Tips

• Try adding a bit of cayenne for spice.

• Replace the almonds with cashews, walnuts, or your favorite nuts.

Peach Salsa

Serves or

1

Chop ½ red onion, 2 cloves of garlic, a handful of cilantro, and 3 cups of peaches.

2

Cook the onion in an oiled pan till soft.

3

Mix in the peaches, garlic, the juice of ½ lime, a few sprinklings of salt, and a spoonful of vinegar.

4

Remove from the heat, let cool, and mix in the cilantro.

5

Munch.

Tips

• Add sliced jalapeño or your favorite chili in Step 3 for a spicier version.

• Try adding to sandwiches, tacos, burritos, or curry dishes.

Red Lentil Mash

Serves

1

Boil 2 cups veggie broth, then add 1 cup dry red lentils.

2

Put on low heat and cover partially.

3

Simmer till mushy, about 20 min., stirring occasionally.

4

Chop 2 cloves of garlic and the tender part of 1 leek.

5

Stir in the garlic, leek, a sprinkling of salt, and a few sprinklings of thyme.

6

Munch.

Tips

• Make a wrap with this and other veggies.

• Use an onion if you don’t have a leek.

• Add water or extra veggie broth for an onion-lentil soup.

Roasted Pumpkin Seeds

Serves

1

Preheat oven to 420°F.

2

Slice a pumpkin in half and remove the seeds.

3

Rinse the seeds with water to remove the pumpkin strings.

4

Toss the seeds in a bowl with 2 spoonfuls of olive oil.

5

Mix in a few sprinklings of salt.

6

Spread the seeds on a greased baking sheet.

7

Bake for 10 min.

8

Munch.

Tips

• Try seasoning seeds with adobo, black pepper, chili powder, curry powder, or garlic salt.

• Make a sweet version by using coconut oil, cinnamon, and sugar.

• Use other squash seeds instead.

Seasoned Green Beans

Serves

1

Chop 2 handfuls of green beans, a red bell pepper, and 4 cloves of garlic.

2

Cook the green beans and bell pepper in a pan with 2 spoonfuls of olive oil.

3

Mix in the chopped garlic, juice of ¼ lemon, a drizzle of agave, a few sprinklings of salt, and a few sprinklings of coriander.

4

Munch.

Tips

• Slice the bell pepper and green beans to the same length for consistency.

• Try substituting balsamic vinegar for the lemon juice.

Stuffed Sunflower Tomatoes

Serves

1

Preheat oven to 420°F.

2

Cut the tops off 2 tomatoes and gently remove the insides with a spoon.

3

Mix ½ cup Sunflower Seed Spread, this page, with 2 spoonfuls of nutritional yeast and a few sprinklings of black pepper.

4

Stuff the tomatoes with the sunflower seed mixture.

5

Place on baking sheet and bake for 20 min.

6

Top with chopped basil leaves.

7

Munch.

Tip

• Try replacing Sunflower Seed Spread with hummus, Aioli, this page, or refried beans.

Sweet Potato Fries

Serves or

1

Preheat oven to 420°F.

2

Slice a large sweet potato into sticks.

3

Toss on a baking sheet with 2 spoonfuls of olive oil and a few sprinklings of salt.

4

Bake for 20 min.

5

Flip the fries over and bake for 15 more min.

6

Munch.

Tips

• Season with other spices like adobo seasoning, garlic salt, or chili powder.

• Make a sweet version with sugar, cinnamon, and a little salt.

• Use Aioli, this page, as a dipping sauce.

Tomato Caper Crackers

Serves or

1

Slice 2 handfuls of cherry tomatoes in half.

2

Chop a handful of fresh basil and 3 cloves of garlic.

3

Mix the tomatoes, basil, and garlic in a bowl with 3 spoonfuls of capers and 2 spoonfuls of olive oil.

4

Serve on crackers.

5

Munch.

Tips

• Serve on a bagel with Cream Cheese, this page, instead of crackers.

• Try using a different leafy green.

Virgin Spicy Bloody Mary

Serves or

1

Pour 1 cup ice in a blender with 2 cups tomato juice.

2

Blend with a spoonful of olive juice, 3 spoonfuls of hot sauce, and the juice of ½ lemon.

3

Rub a lemon wedge around the rim of a glass, then dip the rim in salt.

4

Pour the blended mixture into the glass.

5

Garnish with olives and pepperoncinis.

6

Munch.

Tips

• When salting the rim, pour salt on a plate and then rub the glass onto it.

• Pearl onions, celery, and pickles also make good garnishes.

• Add vodka for a nonvirgin version.

White Bean Hummus

Serves or

1

Heat an oiled pan and toss in 1½ cups drained white beans.

2

Mix in a few sprinklings of cumin, garlic salt, and cayenne.

3

Toss in a blender with the juice of ¼ lemon, a spoonful of tahini, ¼ cup water, and 3 spoonfuls of olive oil.

4

Blend.

5

Munch.

Tips

• Serve with chopped veggies, bread, crackers, or chips.

• Use in sandwiches, falafel pie, or lasagna.