• 1 and 1/4 cups (156g) All Oat Flour

• 1 Tbsp Baking Powder

• 1/4 tsp Sea Salt

• 1/2 tsp Cinnamon 1/2 tsp  Nutmeg

• 1 Large Ripe Banana, (1/2 cup mashed/120g)

• 1 Tbsp Coconut Oil + more for frying

• 3/4 cup (180ml) Almond / Coconut Milk (or another non-dairy milk)

• 1 tsp Vanilla Extract

• 1 1/4 pounds salmon fillets

• 2 teaspoons olive oil

• salt and pepper to taste

• 4 cloves garlic minced

• 1/4 cup water

• 1/4 cup low sodium soy sauce

• 3 tablespoons honey

• 2 teaspoons cornstarch

• 1 tablespoon chopped parsley

• lemon wedges for serving

• 1 15oz (425g) Can Chickpeas (Drained)

• 1/4 cup (60g) Vegan Mayonnaise

• 1/4 cup Red & Green Onion (Finely Chopped)*

• 1/2 tsp Garlic Powder

• 1/4 cup chopped Green & Red Bell peppers

• 1/2 Tbsp Stone Ground Mustard

• Sprinkle Sea Salt

• Sprinkle Ground Black Pepper

• Small Cauliflower

• Chickpea Flour

• 1/4 tsp Sea Salt

• Paprika 

• Chillie Powder

• Olive Oil

• Pepper

• 8 ounces of water, distilled, spring, or purified (room temperature)

• Juice of 1/2 lemon

• 3 whole mint leaves

Batter

• 4 tablespoons (57g) vegan butter

• 1/4 cup (50g) coconut oil

• 1/2 cup (99g) organic cane sugar

• 1/3 cup (71g) brown sugar, packed

• 2 large eggs

• 1/4 fresh organic blueberries

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1 to 1 1/4 teaspoons nutmeg

• 3/4 teaspoon iodized sea salt

• 1 teaspoon vanilla extract

• 2 2/3 cups (319g) All-Purpose Flour

• 1 cup (227g) Almond Milk

• Topping

• 3 tablespoons (43g) Vegan Butter, melted

• 3 tablespoons (39g) Cinnamon-Sugar Plus or cinnamon-sugar

• 1 and 1/4 cups (156g) All Purpose Flour

• 2 Tbsp Maple Syrup

• 1 Tbsp Baking Powder

• 1/4 tsp Sea Salt

• 1/2 tsp Cinnamon 1/2 tsp  Nutmeg

• 1 Large Ripe Banana, (1/2 cup mashed/120g)

• 1 Tbsp Coconut Oil + more for frying

• 3/4 cup (180ml) Almond / Coconut Milk (or another non-dairy milk)

• 1 tsp Vanilla Extract

• fresh Raspberries & Blueberries

• 1 small sweet potato

• 2 eggs

• 1 tsp vanilla extract*

• 1/2 tsp cinnamon*

• *optional

• 1/2 tsp Nutmeg (optional)

• ​

Top with Maple syrup and Vegan Butter

​

• Yield: [4 servings]

• Prep time: [10-15 minutes]

• Total time: [20-25 minutes]

• Ingredients

• [jalapeño] | [1]

• [garlic] | [4 cloves]

• [cod] | [6oz 4 each]

• [fresh string beans] | [1 pound]

• [red pepper flakes] | [1/2 teaspoon]

• [brown mushrooms] | [1/2 pound]

• [yellow onion] | [1/2]

• [fish sauce] | [1 tablespoon]

• [soy sauce] | [1 tablespoon]

• [olive oil] | [2 tablespoons]

• Directions

• In a large skillet, sauté jalapeno in medium heat. Pat dry cod, season with black pepper, granulated garlic and onion powder and sauté with jalapeno. After browning both sides of cod remove and let rest on a plate. Par boil fresh string beans for 5 minutes. While string beans are cooking, slice onions and mushrooms and add to sautéed jalapeno and cook for 3 minutes. Combine string beans and remaining ingredients into skillet with onions and mushrooms. Add cod and simmer for 3 minutes. Serve with brown rice.

​

Recipe by : Norman  Copeland