• 1/2 pound firm silken tofu (about 1 cup)

• 1 green onion, finely chopped, including green top

• 2 Tbsp. pickle relish

• 2 Tbsp. tofu mayo, or other dairy-free mayo substitute

• 2 tsp. stone-ground mustard

• 2 tsp. reduced-sodium soy sauce

● 1/4 tsp. ground cumin

• • 1/4 tsp. turmeric

• • 1/4 tsp. garlic powder

• • whole-grain bread, lettuce & tomato slices

Directions: Mash tofu, leaving some chunks. Mix with mayo and other ingredients. Spread on bread and top with lettuce & tomato to taste. This looks and tastes just like egg-salad, protein-rich and without the cholesterol and animal products. Yum!

Toasted Pumpkin Seeds

• 1 medium sized pumpkin

• sea salt

• olive oil

Directions: 

Preheat oven at 400F degrees. After cleaning out your pumpkin seeds, wash seeds clean and measure how many cups you have. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

 Preheat the oven to 400°F. Coat the bottom of a roasting pan with olive oil. Spread the seeds out over the roasting pan in a single layer. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. When nicely browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

Acorn Squash Soup

• 2 cups vegetable broth

• 1/2 cup canned organic coconut milk

• 1/2 medium acorn squash, cooked, peeled & seeded

• 1 tsp. maple syrup

• pinch of nutmeg

• 1/4 tsp. ground cinnamon

● salt & pepper, to taste

Directions: Place broth, cooked squash, coconut milk and syrup in blender, and blend until smooth. Pour into soup pot and stir in rest of ingredients. Heat on medium-low while stirring until hot and smooth. Enjoy!

Honey-Glazed Carrots with Garlic

• 1/2 lb. small multicolored carrots, trimmed and scrubbed

• 1 small head garlic, halved

• coarse salt

• 1 Tbsp. extra-virgin olive oil

• 3 Tbsp. honey

● 1 dried red chile pepper, halved

● 2 sprigs fresh rosemary

Directions: In large skillet, arrange carrots and garlic in a single layer and cover with water. Season with salt. Bring to a boil, then reduce heat and simmer, covered, until tender, about 10 minutes. Remove carrots and garlic with slotted spoon and set aside. Drain water and wipe out pan. Heat to medium high. Add oil, honey, chile, rosemary and 1 Tbsp. water ad cook until bubbling. Add carrots and garlic and cook, stirring, until coated and slightly caramelized, about 5 minutes. Season with salt.

Brussels Sprout Salad with Avocado & Pumpkin Seeds

• 1 1/2 Tbsp. lemon juice, and zest of 1 lemon

• 1/2 tsp. Dijon mustard

• 3 Tbsp. extra-virgin olive oil

• freshly ground sea salt & black pepper

• 1 lb. brussels sprouts, trimmed, leaves separated

● 2 Tbsp. pumpkin seeds, toasted

• 1 avocado, sliced

Directions: Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper. Toss dressing with brussels sprout leaves and shelled pumpkin seeds. Gently stir in avocado, serve and savor. You can swap out the pumpkin seeds for toasted pecans, if desired.

Fresh Cranberry Relish

• 2 cups fresh cranberries

• 1 sweet apple, such as Pink Lady, peeled, cored, and chopped

• finely grated zest of one orange (2 tsp)

• 1 orange, peel and pith removed, chopped

• 2 Tbsp. cane sugar

• pinch sea salt

Directions: Pulse ingredients in a food processor until combined but still chunky.

• 1 ripe frozen banana

• 1/2 pint vegan milk (I love coconut or almond)

• 1/2 pint chilled water

● 1 Tbsp. agave nectar

● 3-4 ice cubes

● 2 Tbsp. rolled oats

● 2 Tbsp. raw blanched almonds

• 1 tsp. ground cinnamon

Directions:  Place all ingredients except for chilled water in blender. Process until smooth, add water and process again until all lumps are gone. Garnish with cinnamon or nutmeg. This is more like a delicious cinnamon, banana milk than a milkshake. It's perfect for complimenting a fall/winter brunch. :)

• 2 eggs

• 1 1/2 tsp vanilla

Directions: Preheat oven to 325 degrees. Mix all ingredients. Turn into oiled custard cups or baking dish. Bake until knife inserted in center comes out clean, about 1 hour. Serve warm or cooled.