10-Ingredient Baked Artichoke Tenders

You will need: 

• 1 14 oz can artichoke hearts, drained, quartered and patted dry with a towel
• 1 cup gluten-free all purpose flour
• 3/4 cup plant milk, unsweetened
• 1 tsp salt, divided
• 1 tsp cayenne, divided
• 1/2 tsp smoked paprika, divided,
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 cup gluten-free Panko breadcrumbs
• 3 tbsp nutritional yeast

Directions:

1. Preheat oven to 500 degrees Fahrenheit. Lightly grease or line a baking tray with parchment paper.
2. Prepare wet mix by whisking together the flour, plant milk, garlic powder and half of the salt, cayenne and smoked paprika.
3. Prepare dry mix by mixing together breadcrumbs, nutritional yeast and remaining salt, cayenne and paprika.
4. Coat each artichoke quarter in the wet mix first, followed by the dry mix. Place on baking tray.
5. Bake for 12 minutes, flipping about halfway through.
6. Serve warm with dip of choice. I like to make a maple mustard sauce: equal parts maple syrup and yellow mustard, thinned down with a little bit of water to achieve desired consistency.

Creamy Beetroot Alfredo

You will need:

• 16 oz pasta of choice, cooked and drained
• 2 large beets, peeled and roasted for about 1 hour
• 1 cup white onion, diced
• 2 cloves garlic, minced
• 3/4 cup raw cashews, soaked for at least 1 hour
• 1/2 to 1 cup plant milk
• 1 tsp lemon juice
• 1/2 tsp apple cider vinegar
• salt and pepper, to taste

Directions:

1. Add a bit of olive oil to a skillet and bring to medium heat. Sauté onions for about 3 minutes, or until translucent.
2. Lower heat to medium low and add minced garlic to skillet. Sauté for an additional 2-3 minutes.
3. Roughly chop the roasted beets and add to a blender along with onion, garlic, cashews, lemon juice, vinegar, salt, pepper and 1/2 cup plant milk. Blend on a high setting, adding more plant milk 1 tbsp at a time to achieve desired consistency.
4. Serve warm over pasta. Garnish with vegan parmesan for a more authentic look.

High Protein Mac 'n Cheese

You will need:

• 16 oz pasta of choice, cooked according to package instructions
• 1 15 oz can white beans, drained (Sub for garbanzo beans if you'd like)
• 1 medium zucchini, peeled and roughly chopped
• 1 cup carrots, peeled and roughly chopped
• 1/3 cup cashews
• 2 tbsp tahini
• 1/2 cup nutritional yeast
• 1 clove garlic, minced
• 1/2 tbsp smoked paprika
• 1/2 tbsp cayenne pepper
• 1/4 tsp turmeric or mustard powder
• salt, to taste

Directions:

1. Bring a large pot of water to a boil. Add the zucchini, carrots and cashews and boil for about 10 minutes, or until fork tender.
2. To a high-speed blender or food processor, add the beans, veggies, cashews, tahini, nutritional yeast, garlic, salt and spices. Also add about 2 cups of reserved water from boiling veggies.
3. Blend on high, adding more water as needed to achieve desired consistency. I ended up using about 3 cups.
4. Pour cheese sauce over cooked pasta. Serve warm.