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         Nonstick cooking spray
     
    How to Prepare:
Set the oven to 425 degrees F. Lightly coat a large baking dish with nonstick cooking spray and set aside.
Pour the almond milk, lemon juice and yeast into a food processor. Add the garlic, salt and cashews. Blend until smooth.
Place the tomatoes, spinach and artichoke hearts into the mixture and blend until smooth.
Pour the mixture into the prepared baking dish and bake for 20 minutes.
Transfer to a cooling rack and let stand for 5 minutes. Best served warm with celery and carrot sticks.

Carrot, Lemon and Orange Smoothie
    Makes 2 servings
     
    Ingredients:
    ●          1 cup grated carrots
    ●          1/2 cup freshly squeezed carrot juice, chilled
    ●          1/2 cup freshly squeezed orange juice, chilled
    ●          2 Tbsp. freshly squeezed lemon juice, chilled
    ●          1 cup non-fat yogurt, chilled
    ●          1 cup non-fat or skim milk, chilled
     
    How to Prepare:
Combine all of the ingredients in a high power blender and blend on high speed until smooth and creamy.
Pour into two tall glasses and serve right away.

Mini Tomato and Onion Pizzas
    Makes 6 servings
     
    Ingredients:
    ●          9 oz. canned organic tomato paste
    ●          6 Tbsp. sun-dried tomatoes
    ●          1 1/2 Tbsp. onion powder
    ●          1 1/2 Tbsp. garlic powder
    ●          1 1/2 tsp dried oregano
    ●          6 Portobello mushrooms, gills and stems discarded
    ●          2 tomatoes, sliced into nine rounds
    ●          2/3 tsp sea salt
    ●          Nonstick cooking spray
     
    How to Prepare:
Set the oven to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray and set aside.
Combine the onion and garlic powders with the oregano, sun-dried tomatoes, sea salt, and tomato paste.
Spoon the tomato mixture into the mushrooms caps, then place a slice of tomato into each cap.
Arrange the stuffed mushrooms caps on the prepared baking sheet and bake for 15 minutes. Serve warm.

Seaweed Rolls
    Makes 2 servings
     
    Ingredients:
    ●          3 nori sheets
    ●          1/3 cup alfalfa sprouts
    ●          1 small carrot, peeled and julienned
    ●          1 red bell pepper, julienned
    ●          1 cucumber, skin on, julienned
    ●          1 green onions chopped
    ●          4 sliced Portobello mushrooms caps
    ●          Coconut aminos
     
    How to Prepare:
Place the nori sheet on a clean work surface, shiny side facing down. Using your fingers, dampen the sheets with water.
Sprinkle the alfalfa sprouts among the three sheets, then add the julienned vegetables on top.
Roll up the nori and tuck in in the middle to prevent them from opening up.
Slice into bite-sized pieces and serve with the coconut aminos on the side as a dip.

Hot Cauliflower Pops
    Makes 6 servings
     
    Ingredients:
    ●          1 1/2 tsp sea salt
    ●          1 1/2 tsp onion powder
    ●          1 1/2 tsp garlic powder
    ●          3/4 tsp cayenne pepper
    ●          3 Tbsp. melted coconut oil
    ●          2 medium cauliflower heads, chopped into bite-sized pieces
     
    How to Prepare:
Set the oven to 450 degrees F. Line a baking sheet with parchment paper and spread the cauliflower florets evenly on it.
Combine the onion powder, garlic powder and salt in a bowl and sprinkle it over the cauliflower florets. Toss to combine.
Bake the cauliflower for 10 minutes, then shake the pan and bake for an additional 10 minutes.
While baking the cauliflower, mix together the cayenne pepper and coconut oil.
Transfer the baked cauliflower into a mixing bowl and drizzle in the cayenne and coconut oil mixture. Toss well to coat.
Spread the cauliflower florets across the baking sheet again and bake for an additional 5 minutes.
Transfer to a cooling rack and let cool