This recipe was inspired by Chloe Coscarelli’s grilled pesto pie recipe. We just made some tweaks to simplify it.

Ingredients:

For the pizza:

Stonefire Original Organic Naan
1/2 cup sun-dried tomatoes, finely chopped

For the pesto:

1 cup fresh packed basil
1/4 cup olive oil
1 garlic clove
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper

For the mozzarella sauce:

1 onion, roughly chopped
1 package extra firm tofu (14 oz)
3 garlic cloves
2 tbsp lemon juice
2 tsp sea salt
1 1/5 tsp black pepper
3 cups fresh basil 

Instructions:

1. Make basil pesto: blend all the ingredients in a blender until smooth.

2. Make ricotta sauce: blend all the ingredients in a blender until smooth.

3. Assemble pizzas: spread the crust with ricotta sauce, then top with pesto and sun-dried tomatoes.

4. Grill the pizzas for 3-5 minutes. 

Ingredients

For the mozzarella sauce:
3/4 cup raw cashews
1/2 cup water
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
Juice of 1/2 lemon

For the meatballs:
About 2 medium (3 ounces) roasted beets
1 cup cooked brown rice
8 ounces seitan (strips or cubed), drained well
1/4 cup bread crumbs
1 garlic clove, minced
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil, plus more as needed to assemble
4 hot dog buns, toasted
2 cups store-bought marinara sauce, heated
Vegan Parmesan
Chopped fresh basil

Instructions

1. Using a blender, combine all the mozzarella sauce ingredients. Blend on high speed for about two minutes, until very smooth.
2. For the meatballs: Combine the beets, brown rice, seitan, bread crumbs, garlic, salt, black pepper, oregano and red pepper flakes in a food processor. Process until well-combined. Using your hands, form the mixture into one to two-inch balls (they should be able to fit into the buns).
3. In a large nonstick skillet, heat the olive oil over medium-high heat. When it shimmers, add the meatballs and cook, turning occasionally, for eight to 10 minutes, until browned all over, adding more oil as needed. Transfer to paper towels to drain.
4. To assemble, on each bun, layer a spoonful of marinara sauce, meatballs and a drizzle of mozzarella sauce. Garnish with vegan Parmesan and basil, and serve warm. OR : let people make their own. It’s a cookout, after all!

WHEN YOU DON’T HAVE TIME: 

Buy a package of frozen Italian vegan meatballs from Aldi (or your personal favorite brand), cook according to package instructions, drop into the warmed sauce, and serve.

Ingredients

2 20-ounce cans young green jackfruit in water or brine

1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
1 1/2 cup BBQ sauce (plus more for topping if desired)
4 hamburger buns, toasted or grilled
4 cored pineapple rings (1/4-ish in thick)
sliced red onion

Instructions

1. Rinse, and drain jackfruit. Chop off the hard core portion of the fruit and discard. Remove any seeds and pull the pieces apart with your fingers. Place in a mixing bowl.
2. Mix together BBQ seasoning and add to jackfruit. Toss to coat.
3. Transfer the jackfruit into a slowcooker. Add in BBQ sauce, mix to coat well. Cook on high for 2-3 hours. 
4. Grill the pineapple slices on the grill for 1-3 minutes on each side until grill marks show up.
5. The buns can be grilled for 1-2 minutes at the same time as pineapple, or right before serving.
6. Assemble the sandwich: bun, grilled pineapple, bbq jackfruit, optional red onion rings and top bun.

WHEN YOU DON’T HAVE TIME:

The jackfruit can be cooked ahead of time, like the day before,  and then reheated before serving.

This recipe was inspired by Gordon Ramsay’s recipe from his new book Healthy, Lean & Fit.  This is grilled veggies though, so it really doesn’t get much easier! So, don’t be afraid to let your inner grill master out!

Ingredients

For chimichurri:
5 cloves garlic
1 seeded medium poblano pepper
1 cup packed cilantro (top parts)
1 cup packed flat-leaf parsley (top parts)
1 ripe medium avocado
1/4 tsp salt (plus more to taste)
3 Tbsp lime juice
1 Tbsp maple syrup
1 Tbsp avocado oil (optional)
Water (to thin)

For the chargrilled veggies:
Any combination of your favorite veggies- 
zucchini, sliced into 1/2 in thick slices
red peppers, each seeded and cut into large pieces
whole green onions
mushrooms, whole or large portobellos, thick sliced
asparagus

olive oil for dressing (skip to be WFPBNO compliant)

Montreal (Canadian) Steak Seasoning

Instructions

1. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, maple syrup, and oil (optional).
2. Place vegetables into a bowl and drizzle or mist with a little olive oil. Season with the seasoning.
3. Grill the vegetables in batches until they are all tender and lightly charred.

WHEN YOU DON’T HAVE TIME:

Chimichurri can be made a day or two ahead of time and stored in the fridge until ready to be served.

nThis recipe is absolute perfection, as only Chloe Coscarelli’s recipes can be! This gem is from her “Chloe Flavor” book. 

Ingredients

For the crust:
1 cup packed medjool dates (pitted)
1 cup pecans
1 pinch sea salt
2 tsp vanilla extract

For the filling:
1 cup raw cashews (soaked overnight in cool water, or in very hot water for 1 hour)
2 tsp vanilla extract
1 medium lemon (juice and zest)
1 cup coconut milk
1/4 cup refined coconut oil
1/2 cup maple syrup or agave nectar
1/4 tsp sea salt

For blueberry sauce:
1 bag frozen blueberries (10 oz)
1/4 cup sugar
1 tsp lemon juice
2 tbsp water

Instructions

1. Lightly grease a 9-inch springform pan or round cake pan with cooking spray. Make sure to line with parchment paper if using a cake pan.
2. Crust: Combine all ingredients and process until finely chopped and the mixture is combined. Press the mixture into the bottom of your pan.
3. Filling: Combine coconut milk, agave, cashews, coconut oil, vanilla, salt, and lemon juice in a blender and blend on high speed until very smooth. Stir in lemon zest. Pour the filling on top of the crust and chill in the freezer for at least 8 hours or overnightm until completely firm.
4. Sauce: In a medium saucepan combine all the ingredients. Cook, stirring often on medium heat for about 15 minutes until thickened. Can be kept for a couple of days in the fridge.
5. To serve, remove the cheesecake from the freezer and release the sides of the springform pan or gently run a knife around the edges of the cake pan. Unmold or cut slices directly from the pan using a sharp knife. Top with chilled blueberry sauce and serve

WHEN YOU DON’T HAVE TIME:

Skip making dessert! Buy your favorite non-dairy ice cream and make root beer floats with it! Or serve it with the basil simple syrup (that you have to make for the lemonade) and sliced strawberries. 

Ingredients

10 lemons, juiced, about 1 cup of fresh lemon juice

3/4 cup super fine sugar

4 cups water

8-10 strawberries, tops removed, more for garnish

1/3 cup fresh basil

Directions

1. Juice the lemons and transfer the juice into a large pitcher.
2. Add the sugar and the water and stir to combine and dissolve the sugar.
3. Add the strawberries and basil.
4. Using an immersion blender, blend the mixture for about 20 seconds just until the mixture turns pink and the basil is finely chopped.
5. Add alcohol if desired or serve alcohol-free.