Crazy good M&K

VEGAN recipes

Ingredients

Directions:

Ingredients

Directions:

Ingredients

Directions:

Ingredients

Directions:

Serves 2-4
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
3 ribs celery, finely chopped
1 cup sweet peppers, finely chopped
4-5 cloves garlic, finely minced
1 cup vegetable broth
1 can black eyed peas, drained and rinsed
2 tsp smoked paprika
Salt and pepper to taste
420ml can diced tomatoes
1 tsp marmite (for umami flavour)
2 cups black kale, chopped
Cooked rice, for serving
Green onions, chopped, for garnish

Directions:
Preheat your grill to medium high heat (or stove). Place a sauce pan over direct heat, and add the oil. Add the onion, peppers and celery, and cook for 5 minutes, before adding the garlic and cooking for another minute. Season to taste with salt and pepper. Add the vegetable broth, tomatoes, paprika, black eyed peas, and marmite. Cook for 15-20 minutes, stirring occasionally, until thickened and the tomatoes start to break down a little bit. Add the kale, and stir. Remove from the heat and serve with rice. Garnish with green onions.

(Directions for a charcoal grill)
Makes 2-4 sandwiches
Prep Time: 15 minutes
Grill Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients
1 tbsp beets, washed
1 tbsp avocado oil
1 package firm tofu, drained
4 cups garlic mustard leaves
1 heaping tbsp miso paste
Juice of 1 lemon
3 tbsp nutritional yeast
Salt and pepper to taste
Fresh spinach leaves
Saurkraut
Pumpernickel rye bread

Directions:
Drizzle the oil over the beets and use your hands to oil them all over. Cover them in aluminum foil, and grill over high heat (about 400 degrees F) until for tender, flipping halfway throughout (about 1 hour total cooking time). Allow to cool slightly before peeling off the skin. In a food processor, add the garlic mustard leaves, tofu, miso, lemon juice and salt and pepper. Blend until smooth. To build the sandwich, spread some of the garlic mustard tofu mixture on both sides of the bread. Top with some of the beet slices, the spinach and the sauerkraut. Serve immediately.

(Instruction for a charcoal grill)
Serves 2-4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients
1 lb sun chokes, scrubbed clean
5-6 cloves garlic, finely minced
1/2 cup vegetable broth
2 tbsp spicy harissa paste6
1 tbsp honey
Salt and pepper to taste
Chives, chopped for garnish
2 tbsp butter-flavour coconut oil, or vegan butter

Directions:
Place the sun chokes in a large pot and cover with water. Bring to a boil, and allow to cook for 12-15 minutes until fork tender. Drain, and allow to cool slightly. Melt the butter in a cast iron skillet and toss the sun chokes around in it. Use a glass or mug to gentle smash down the sun chokes. Season to taste with salt and pepper. In a bowl, whisk together the vegetable broth, harissa paste, honey and garlic. Set aside. Place the cast iron skillet over high heat on a charcoal grill, or the stove. Allow the sun chokes to brown for 10-12 minutes per side. Add the spicy sauce, and allow to cook for another 6-8 minutes. Top with chives and serve immediately.

Makes 18-20 Pupusa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
4 cups Masa Harina
2 tsp salt
1 tsp chipotle chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin

Lentil filling:
1/3 cup lentils, cooked
1/2 cup vegan cheese, shredded
2 tbsp hot sauce (we used jalapeño hot sauce)
2 tbsp chopped chives
2 tbsp nutritional yeast
BBQ Sauce, for painting on little ‘laces’

Directions:
Preheat a charcoal grill to medium high heat (400-425 degrees F). Meanwhile, in a large bowl, mix the masa with all the spices before adding the water and mixing thoroughly. Allow to rest for 15 minutes to thoroughly moisten. In a separate bowl, mix together the ingredients for the lentil filling. Take about 1/4 cup of the masa mixture, and roll into a ball. Use your hands (lightly oiled, if needed) to flatten the ball into a thin circle. Add about 1/2 tbsp of the filling, and close the masa around the filling. Roll into a ball again, with the filling on the inside. Form into a ball again, with the filling on the inside. Form into a football shape. Use a tooth pick dipped into BBQ sauce to paint on little laces. Bake in the grill over indirect heat for 25-30 minutes, until lightly browned. Serve with salsa, or guacamole.

Makes 4 boats
Prep Time: 15 minutes
Grill Time: 40 minutes
Total Time: 55 minutes

Ingredients
2 delicata squash, cut length wise, seeds removed
1 cup cooked lentils
1 cup cooked quinoa
2 tbsp spicy harissa paste
1 tsp onion powder
1 tsp dried oregano
3-4 cloves garlic, finely minced
Zest and juice of one lemon
1 tbsp tahini
Salt and pepper to taste
1 cup vegan cheese
For garnish: broccoli sprouts, micro greens

Directions:
Season the squash with salt and pepper. In a large bowl, mix together the quinoa, lentils, harissa paste, onion powder, garlic, lemon zest and juice, tahini, salt and pepper and vegan cheese. Spoon the mixture evenly among the delicata squash. Place in a grill pan, and grill over indirect heat in a preheated 400-450 degree F grill for 40-45 minutes, until the squash is fork tender. Garnish with micro greens and serve immediately.

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)

Makes two servings
Prep time: 10 minutes
Cook time: 22 minutes
Total time: 32 minutes

Ingredients
1 bosc pear, diced
2 bartlett pear, diced
1 royal gala apple, diced
1 lemon, juiced
1/3 cup pecans, chopped
1 tsp nutmeg
2 tsp cinnamon
1/2 cup tri-colour quinoa, cooked to package instructions
2 tbsp creamed honey

Directions:
Add fruit, lemon juice, and spices to a baking pan. Set the Ninja Outdoor Woodfire Oven to bake and the preset temperature will be 350 degrees F. Allow the grill to preheat, then add the pan into the oven. Bake for 12minutes, then increase temperature to 425 degrees F and continue cooking for another 20 minutes.

Remove the pan from the oven and immediately add the creamed honey and incorporate it into the fruit mixture.

Top the cooked quinoa with the fruit mixture and enjoy! This makes for a delicious and nutritious breakfast for those crips and cold winter months!

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)

Serves 4
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes

Ingredients
1 savoy cabbage, cut into wedges
2 tbsp avocado oil
Salt and pepper to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp chipotle chili powder

For the hummus:
1/4 cup tahini
2 cups white beans, cooked
1 cups frozen peas, defrosted
Juice of 2 lemons (about 1/3 cup)
1 ripe avocado
1 clove garlic
1 tbsp capers
Salt and pepper to taste

For garnish: cubed roasted yellow beets, micro greens, seeds, drizzle of vinaigrette

Directions:
Preheat the Ninja to ‘GRILL’ function . Brush the oil on both sides of the cabbage wedges, and season both sides with salt and pepper, garlic powder, onion powder, paprika, and chipotle chili powder. Grill for 5-6 minutes per side. Set aside. Add all the ingredients for the hummus into a food processor. Process until smooth, adding a splash of water, if needed.
To serve: smear some of the hummus on the bottom of the plate. Top with a couple wedges of the cabbage, and garnish with micro greens, yellow beet cubes, and drizzle with a little lemon vinaigrette.

For garnish: cubed roasted yellow beets, micro greens, seeds, drizzle of vinaigrette (optional, but adds a nice little punch of brightness!).

Serves 4
Prep Time: 25-30 minutes
Total Time: 40-45 minutes

Ingredients
Serves 4
Prep Time: 25-30 minutes
Total Time: 40-45 minutes

Directions:
Trim the ends off the parsnips. Cut into large chunks. Add to the roasting pan, along with the onions, and garlic cloves. Toss in the avocado oil, and season with salt and pepper to taste. Use your hands to thoroughly toss the ingredients and make sure the oil is evenly distributed. Preheat the Ninja Woodfire Outdoor Oven to SPECIALTY ROAST. Allow to roast for 25-30 minutes. Once roasted, let it cool before removing the garlic from their skins, and adding to a blender. Add the parsnips and onions to the blender, along with the cashews, miso paste, balsamic vinegar, nutritional yeast, vegetable broth and season with salt and pepper to taste. Blend until smooth, adding a splash of water if necessary. Toss with hot pasta, and garnish with fresh parsley and pine nuts.

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)

Serves 6
Prep Time: 15 minutes
Roast Time: 40 minutes
Total Time: Approximately 1 hour

Ingredients
2x 350g packages Organic Extra Firm Tofu
1/2 cup tapioca starch
1 1/2 cups panko breadcrumbs
1/2 cup soy milk
1 tbsp tamari
1 tbsp hot sauce
1/2 cup prepared pesto (make sure it’s vegan, or use homemade!)
1 cup tomato sauce
Olive oil spray

For the cashew bechamel:
1/2 cup cashews, soaked
1/4 cup nutritional yeast
Juice of half a lemon
Splash of water
Salt and pepper to taste

Directions:
Set up three plates for breading the tofu: one with just the tapioca starch, one with the panko, and one with the soy milk, tamari and hot sauce whisked together. Slice each block of tofu into three equal pieces (or in whichever shape you’d prefer). Start by pressing the tofu into the tapioca starch. Lightly shake off the excess starch, and dip it in the soy milk mixture. Lastly, press it into the panko breadcrumbs. Place the tofu on a parchment lined tray (we used the tray that comes with the oven). Repeat with all pieces of tofu. Preheat the Ninja Outdoor Woodfire Oven to the BAKE function, but increase the temperature to 425 degrees F. (If you don’t have this oven, doing this in the indoor will work as well, just adjust the cooking times accordingly). Allow to cook for 15 minutes, flip the tofu, then cook for another 15 minutes. Remove from the oven and spoon on the sauce, bechamel, and pesto to each piece, and return to the oven to cook for another 10 minutes. Serve with your favourite pasta, and Cesar salad.

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)

Makes 2 Reuben Sandwiches
Prep Time: 15 minutes (with 1 hour, or overnight marinating time)
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients
2 x 180g package smoked tofu
Reuben Marinade:
1 tbsp ‘no beef’ vegan broth
1 cup water
1/2 tbsp granulated garlic
1/2 tbsp onion powder
1/2 tbsp dry mustard
1/2 tbsp smoked paprika
1 tbsp beetroot powder
2 tbsp tamari
1 bay leaf
Black pepper to taste

For the Russian dressing:
1/4 cup vegan mayo
2 tsp chili garlic sauce
2 tsp horseradish
1 tsp garlic power
1/2 tsp tamari
1/4 cup chopped onion
For serving: rye bread, sauerkraut, vegan cheese

Directions:
Use a meat slicer (or a sharp knife) to slice the tofu as thin as possible. Place in a large container. Combine the reminding ingredients for the marinade in a saucepan, and bring to a boil. Once the mixture is at a roiling boil, pour it over top of the tofu, and stir to coat. If the tofu breaks up a bit, thats okay! It’ll look more like actual cold cuts in the end that way! Allow the tofu and the marinade to come to room temperature before covering and refrigerating for a minimum of 1 hour, preferably overnight. Preheat the Ninja Outdoor Woodfire Oven to the SMOKER function, and increase the temperature to 375 degrees F. Add Smokin’ Pecan pellets to the hopper. These pellets are great for this recipe to add a beautiful colour to the tofu, as well as smokey flavour. Allow the tofu to smoke for 15 minutes, stir, then another 15 minutes. Most the liquid should be absorbed, and the tofu will have curled up a bit. While the tofu cools, mix all the ingredients for the dressing. To serve: spread some of the dressing on the toasted rye bread. Add a big pile of the smoked tofu, a slice of cheese, and zesty sauerkraut. Add a pickle spear for that authentic diner feel!

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)

Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
4-5 carrots, chopped into large chunks
5-6 cloves garlic, left in their skins
1 red onion, chopped into large chunks
2-3 springs fresh thyme
1-2 sprigs fresh rosemary
2 tbsp olive oil
Salt and pepper to taste
1/2 cup cashews, soaked in boiling water for 10 minutes
2 cups vegetable broth
2 tbsp white miso paste
Juice of half a lemon
1/4 cup nutritional yeast
1/2 tsp smoked paprika
Salt and pepper to taste
400g tagliatelle pasta
1/2 cup reserved pasta cooking water
For garnish: toasted pine nuts, finely chopped chives

Directions:
Add the carrots, onion and garlic to an oven-safe baking dish. Add the olive oil, fresh herbs and season to taste with salt and pepper. Preheat the Ninja Woodfire Outdoor Oven (with the woodfire function turned on) to MAX ROAST (or preheat your oven to 450 degrees F). Roast the vegetables for 15-18 minutes in the Ninja, or 25-30 minutes in the oven. Allow to cool slightly before adding to a high speed blender with the cashews, broth, miso, lemon juice, nooch, paprika and season with salt and pepper to taste. Blend on high until smooth - about a minute. Cook tagliatelle according to package directions for al dente, and toss with the sauce. Garnish with pine nuts and chopped chives.

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)
Serves 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients
312g fresh spinach
1 tbsp olive oil
1 large red onion, finely chopped
1 head garlic, peeled and finely minced
Zest of two lemons
1/2 cup fresh herbs (parsley, mint and dill)
1 tsp dried oregano
1/4 cup nutritional yeast
170g vegan feta cheese (we used Daiya brand)
Salt and pepper to taste
454g phyllo pastry
2 tbsp olive oil, for brushing the top

Directions:
Heat a skillet on medium high heat on the stove. Add the olive oil. Add the spinach and cook until wilted. Remove from the pan, into a bowl and allow to cool. Add the onion and garlic, and cook for 3-4 minutes until fragrant. Transfer to a bowl and allow to cool. Once the spinach is cooled, use your hands to squeeze out as much water as possible. Add the spinach to the bowl of onion and garlic. Add the remaining ingredients (minus the phyllo pastry) and set aside. Brush a pie plate with olive oil. Take 4 of the phyllo sheets and lay them on a cutting board or counter. Take a quarter of the filling, and spread it into a long thin, sausage-like shape along the largest edge of the phyllo pastry. Roll it up into a long, thin tight roll. Take that roll and place it inside the pie plate, around the outside edge. Repeat with remaining sheets of phyllo and filling (the package we used had 16 sheets of phyllo, so we made 4 equal rolls). Arrange each roll with the edges touching, making your way into the centre of the pie plate. Once you’ve got all your rolls tightly formed within the pie plate, brush it with olive oil, and a fresh crack of black pepper. Preheat Ninja Woodfire Outdoor Oven to 375 degrees F, and add pellets for a smokier flavour, if you so choose. Cook the Spanikopita spiral for 40 minutes, until nicely golden brown, and bubbly. Allow to cool slightly before cutting into wedges.

(Recipe for the Ninja Outdoor Oven, however can be adapted to a regular oven without the smoke flavour, or the Ninja Woodfire Grill).
Makes 24-28 crackers
Prep Time: 10 minutes
Cook Time: 50-55 minutes
Total Time: 60-65 minutes

Ingredients
1/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup chia seeds
2 tbsp hemp hearts
1/3 cup almond flour
1 tbsp Everything Bagel seasoning
1 tbsp nutritional yeast
1 tbsp psyllium husk powered
1/4 cup refined coconut oil (so it won’t have a coconut flavour!)
1 cup hot water

Directions:
Combine all the dry ingredients and mix thoroughly. Add the oil and water and stir to combine. Allow the mixture to rest for 10 minutes - during this time, the mixture will thicken into a paste. Spread a layer of parchment paper over top of a large cutting board. Spoon the mixture onto the parchment paper. Top with another layer of parchment paper. Use a rolling pin to roll the mixture out into a thin, even layer. Add wood pellets into the hopper, and preheat Ninja Woodfire Outdoor Oven to 300 degrees F, and make sure to hit the ‘Woodfire’ button. Add one hour on the timer. Remove the top layer of parchment, and use the pizza peel to slide the crackers (with the parchment still covering the bottom) onto the pizza stone. Allow to cook for 50-55 minutes, until it appears dry. Once the crackers are finished cooking, open the door and allow them to cool completely before breaking off into small, irregular shaped piece

(Recipe for the Ninja Outdoor Oven, however can be adapted to a regular oven without the smoke flavour, or the Ninja Woodfire Grill).
Makes 4 Rolex
Prep Time: 10 minutes
Griddle Time: 8 minutes
Total Time: 18 minutes

Ingredients
For the chapati:
1 1/2 cups flour
1/2 tsp salt
1/2 tsp maple syrup
1 1/2 tbsp oil (we used avocado oil)
1/2 cup water

For the omelette:

355g bottle of JustEgg (or 8 eggs)
1/4 cup green pepper, finely minced
1/4 cup tomatoes, finely minced
1/4 cup cilantro, finely minced
1/4 cup red pepper, finely minced
Salt and pepper to taste
Pinch of black salt (optional) for that authentic eggy flavour!
Avocado oil spray

Directions:
To make the chapati:

Combine all the ingredients for the chapati in a bowl. Knead for 10-15 minutes until you have a smooth and supple ball of dough. Cover, and allow to rest for 20-30 minutes.

Meanwhile, mix together all of the ingredients for the omelette. Insert the griddle plate, and preheat Ninja Woodfire to GRILL. Add time if you’d like (we always like to do this so the grill doesn’t shut off before we’re done! :).

Once the chapati dough has rested, cut into 4 equal quarters. Using your hands (or a rolling pin) to flatten out each piece as thin as possible. Starting from the bottom, roll the flattened dough as tightly as possible, into a long thin snake. Then, take one end of the snake and curl it into itself to make a snail shape. Once you have all four pieces of dough curled into tight little snail shapes, use a rolling pin to roll them flat again. This will add flakey layers to your chapati!

Spray the griddle surface liberally with avocado oil spray. Place two chapatis on the griddle at a time. Shut the lid and allow them to cook for 2 minutes per side. Remove from the griddle onto a plate, and cover with a cloth to keep warm. Spray the griddle again and cook remaining chapatis. Next, spray the griddle again, and pour the egg mixture into two large circles, trying to make them about the same size as the chapati. Close the lid and allow them to cook for 2 minutes per side. To assemble the Rolex, place a chapati on a plate, top with one of the omelettes, and roll into a tight wrap. Serve with condiment of your choice - we like a sweet chutney or a SPICY hot sauce!

(Recipe for the Ninja Outdoor Oven, however can be adapted to a regular oven without the smoke flavour, or the Ninja Woodfire Grill).
Serves 4-6
Prep Time: 10 minutes
Cook Time: 22-23 minutes
Total Time: 32-33 minutes

Ingredients
4-6 medium sized zucchini
1 red onion
1 bulb of garlic, cloves peeled
Avocado oil spray
1/4 cup lemon juice
1/4 cup tahini
Salt and pepper to taste
Olive oil for drizzling
Chopped parsley, for garnish

Directions:
Trim the ends off the zucchini, and cut lengthwise. Arrange on the oven pan that came with the oven (on top of the rack that fits inside). Peel the onion, and cut it in half, and place it on the rack too. Spray the zucchini and onion with avocado oil. Season liberally with salt and pepper. Preheat the Ninja Outdoor Oven to 625 degrees F, using the wood fire function. After 17-18 minutes, flip all the vegetables, and toss in the garlic cloves. Allow to cook for another 6-7 minutes. Remove from the oven, and allow the vegetables to cool before adding them to a food processor. Add lemon juice, and tahini, and blend until desired consistency is reached (for us, thats pretty smooth!). Taste, and adjust seasonings. Spoon into a bowl, and top with a little olive oil, smoked paprika and finely chopped parsley. Serve with fresh, warm pita.

Makes 2 sandwiches
Prep Time: 10 minutes
Grill Time: 2 minutes per side
Total Time: 14 minutes

Ingredients
4 slices of thin white bread
Plant-based margarine
1 tomato, finely chopped
1 mini cucumber, finely chopped
4 slices of plant based cheese (we used mozzarella)
1 small potato, baked, cooled and finely chopped
2 tbsp red onion, finely chopped
Chaat masala, to taste

Cilantro Chutney:

20g fresh cilantro
1/2 inch piece of ginger
Juice of half a lemon
1/2 tsp cumin seeds
1 small shallot
3-4 cashews
1 tsp maple syrup
1/2 tsp dried chiles
1 clove garlic
1/4 tsp salt

Directions:
First, make the chutney. Combine all ingredients for the chutney in a blender, and blend until smooth. Transfer to a small bowl and set aside.

Combine the cucumber, tomato, potato and red onion in a bowl. Season with the chaat masala to taste. Butter the bread on one side, and flip over. Spread the chutney on the other side. Place a slice of cheese on each side of the bread. Divide the potato mixture evenly among two of the slices. Top with the other slices of bread. Preheat Ninja Woodfire Grill to the GRILL function, using the griddle plate inside. Griddle the sandwich for 2 minutes per side. Use a hamburger smasher (or spatula) to gently press down after flipping. Remove from the grill, and serve with a sweet and spicy chutney.

Serves 2
Prep time: 20 minutes
Grill time: 10 minutes
Total Time: 30 minutes

Ingredients
1 small white baguette, sliced
3/4 cup of plant-based (or regular) ricotta cheese
2 cups fresh, shelled fava beans
3 green onions, finely sliced
4-6 cloves garlic, finely minced
1/2 tsp dried Calabrian chilies (optional)
1 tbsp olive oil
Salt and pepper to taste
1/2 cup fresh basil, thinly sliced
1 tsp lemon zest
1 tbsp lemon juice

Directions:

Spray the bread with avocado oil. Bring a pot of water to boil. Add the fava beans and boil for one minute. Drain and submerge into an ice bath. Peel each bean, removing the lighter green outer shell. Set aside the bright green inside beans. Combine the fava beans with the onions, garlic, chiles and olive oil in a grill pan. Season with salt and pepper to taste, and mix thoroughly. Set the Ninja to the GRILL function. Add wood chips, if desired. Once it says ‘ADD FOOD,’ place the bread on one side, and the grill pan on the other. Close the lid. Allow to bread to grill for 2 minutes per side, and remove from the grill. Stir the beans occasionally. After 8-9 minutes, add the basil and lemon zest and juice. Stir, and grill for another min. Remove from the grill. Spread a layer of the ricotta on the bread, and spoon on the bean mixture. Top with more chiles.

Makes 34-36 small falafel
Prep Time: 15 minutes (plus overnight soaking)
Grill Time: 10 minutes
Total Time: 25 minutes

Ingredients
2 cups dried chickpeas (do NOT used canned chickpeas!)
1/2 tsp baking soda
1 cup parsley
1 cup cilantro
3/4 cup dill
1/4 cup mint leaves
6-9 garlic cloves
1 onion, quartered
Black pepper to taste
1 tbsp ground coriander
1/2 tsp cardamom
1 tbsp cumin
1 tsp dried pepper flakes (we used a jalapeño & habanero combination)
Salt to taste
2 tbsp chickpea flour (or more if needed)
1 tsp baking powder
3 tbsp sesame seeds

Directions:

Soak chickpeas and baking soda in a large container, cover with at least 2 inches of water, and soak overnight. Do NOT use canned chickpeas, or cooked chickpeas. The dried chickpeas are what give the falafel the proper texture. Drain the chickpeas, and allow to fully drain.

Add the chickpeas, herbs, onion, garlic and spices to a food processor. Season with salt to taste. Pulse until combined. Depending on the size of your food processor, you may need to do this in two batches. Add the chickpea flour, and see if the mixture holds together. If not, add a tbsp at a time more until you get the right consistency.

Transfer mixture to a bowl, cover, and refrigerate for at least an hour (or overnight).

Preheat Ninja using the GRILL function, and use the GRIDDLE plate. Just before forming into patties, add the baking powder and sesame seeds and stir to evenly combine.

Form into 34-36 equal patties, using a tbsp measure, or an ice cream scoop for larger patties.

Spray with avocado oil. Place on the griddle, and cook for 5 minutes. Flip, and griddle for another 5 minutes.

To serve: serve on a pita with cucumber, tomato, Kalamata olives, shredded iceberg lettuce, hummus, garlic tahini sauce, and/or tzatziki. These are great on salads, and even on a bun!

Prep Time: 15 minutes
Grill Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours, 15 minutes

Ingredients
1/2 cup rhubarb, finely chopped
1 cup maple syrup
1 tsp vanilla
1 398ml can of Coconut Cream
1 398ml can of Coconut Milk
1/2 tsp beetroot powder (optional)

For rolling:
1/4 cup white sesame seeds
1/4 cup black sesame seeds

Directions:

Combine the rhubarb, maple syrup, and vanilla in a small pan. Add pellets to the hopper, and preheat Ninja using the SMOKE function. Smoke for 1 hour, and allow to cool to room temperature before refrigerating until fully chilled. Add to a blender, and blend until smooth. Put the can of coconut milk and cream in the fridge overnight. Open the cans, and spoon off just the hard cream, leaving behind the coconut milk. Add to a mixer, along with the rhubarb mixture, and beetroot powder (if using) and mix until light and creamy. Spoon into a dish, and freeze for 4 hours. If you like more of a soft-serve texture, it’ll be ready after a couple hours!

Serves 2-4

Ingredients
1 bunch fresh asparagus, with the tough ends removed
2 cups spring pea shoots, chopped
10-12 radishes, thinly sliced
1 avocado, peeled and cut into chunks

For the dressing:

1/4 red onion, finely minced
1 clove garlic
1/4 cup olive oil
Juice of 2 limes
1 tbsp maple syrup
1 tsp Dijon mustard
Salt and pepper to taste

Directions:

Combine all ingredients for the dressing and set aside. Lightly spray asparagus with avocado oil. Preheat Ninja Woodfire to GRILL function. When it says ‘ADD FOOD,’ add the asparagus, close the lid and grill for 4-6 minutes, using tongs to move the asparagus around every now and then to ensure it gets grilled on all sides. Allow to cool slightly before slicing into 1-inch pieces. Add to a bowl, and add remaining ingredients. Toss with dressing, and serve immediately.

Makes 4 large burgers (or 8 thin ones)
Prep Time: 10 minutes
Griddle Time: 10-11 minutes
Total Time: 20 minutes

Ingredients
1/3 cup frozen kale
2/3 cup frozen edamame
1/3 cup frozen peas
2 tbsp psyllium husk powder
3 tbsp tahini
1 small onion
3-4 cloves garlic
1 tbsp capers
1 tsp dried chiles
1/4 cup nutritional yeast
1/4 cup quinoa flour
1 tbsp lemon zest
1 tbsp tamari
1/4 cup arrowroot flour
2 green onions
1/4 cup fresh parsley
Salt and pepper to taste

For rolling:
1/4 cup white sesame seeds
1/4 cup black sesame seeds

Directions:

Blanch the kale, edamame, and peas in boiling water for 2 minutes, and then cool in an ice bath until completely cooled. Add to a food processor. Mix the psyllium husk powder with the tahini, and add to the food processor with the remaining ingredients. Pulse until combined, but not fully smooth. Spoon mixture into a bowl, cover and refrigerate for 20-30 mins. Form into 4-8 patties, depending on how thick you like your burgers. Note: the thicker burgers will have a softer centre. Mix the two colours of sesame seeds together and roll the patties in the sesame seeds. Preheat Ninja with the griddle insert, using the ‘GRILL’ function. Cook burgers for 5-6 minutes per side, until the sesame seeds are nicely toasted. Serve on a bun, or with a salad. We like to top ours with avocado, sliced cucumber, and sprouts for the ULTIMATE greenie tahini bite!

Serves 4
Prep Time: 15 minutes
Grill Time: 20 minutes
Total Time: 35 minutes

Ingredients

4-8 small sweet potatoes, washed
1 15 ounce can of chickpeas, drained and rinsed

For the chimichurri:

1/2 small red onion
1-2 tsp Calabrian chili flakes
3-5 garlic cloves
1 tsp salt
1/3 cup red wine vinegar
1 cup fresh cilantro
1 cup fresh parsley
1 tbsp dried oregano
Zest and juice of one lemon
1/2 cup olive oil

Directions:

Pour some lump charcoal in the bottom of your Big Green Egg (or other charcoal grill). Light the coals. Leave the lid up while the coals light. Meanwhile, add all chimichurri ingredients to a food processor, except the oil. Pulse until your desired consistency and slowly drizzle in the oil as the machine is on. That’s all! Chimichurri develops as it rests, so make ahead and allow the flavours to meld overnight even!

Once the coals are red hot (it’s not as important what the temp of the grill is, try and keep it around 300-325 degrees) add the sweet potatoes on top. Push past the feeling that they are going to burn. Shut the lid, and rotate them every 5-7 minutes, ensuring they are scorched on all sides. Use a knife to test the doneness - if the potato slips off with its own weight, it’s cooked through. If you’re spearing it with the knife and it stays on the knife, it’s still not cooked. Remove the potatoes from the grill after approximately 20 minutes, and allow to cool before handling.

Use your fingers to remove the skins of the potatoes. Leave some of the charred bits on, if you’re feeling extra cheeky! Think of roasted red peppers - the process and result is very similar here. If you enjoy that extra kick of smokey flavour, leave some on. If you don’t, remove all the dark bits.

To serve: cut the sweet potatoes into 1 inch slices. Layer on a plate with the chickpeas, and chimichurri. Top with more chilies and cilantro!

Makes 10 large macaroons, or 20 small ones
Prep Time: 10 minutes
Grill Time: 20 minutes
Total Time: 30 minutes

Ingredients
5 cups unsweetened shredded coconut, divided
2 tbsp coconut manna
1/2 cup aqua faba (liquid from a can of chick peas)
1/4 tsp cream of tartar
1/2 cup maple syrup
1 tsp vanilla extract
1/4 tsp almond extract
Zest of one lemon
1/2 tsp salt
4 tbsp arrowroot starch

Directions:
Line a cookie sheet with parchment paper. Preheat oven to 350 degrees F. Measure out 4 of the 5 cups of coconut, and spread on the parchment paper. Bake for 10 minutes, stirring often, until lightly toasted. Allow to cool slightly before adding to a food processor. Add the coconut manna. Process until it has broken down, and starts to clump together - about 5 minutes. Set aside. Whisk the aqua faba with the cream of tartar until stiff peaks form. Doing this with a mixer is WAY easier than by hand! :). Slowly drizzle in the maple syrup. Set aside. Add the coconut mixture to a large bowl, and add the extracts, lemon zest, salt and arrowroot starch. Add the remaining cup of untoasted shredded coconut, and the aqua faba mixture. Stir to combine. Use a 1/4 cup measuring cup (for large macaroons) and spoon the mixture onto a parchment lined baking tray. Preheat Ninja to the BAKE function. Bake macaroons for 19-20 minutes, until golden on the outside. Allow to cool for 2-3 minutes before transferring to a wire rack to cool completely.

Makes 1 pizza
Prep Time: 1 hour (rising time) 15 minutes minutes
Grill Time: 45 minutes
Total Time: 2 hours

Ingredients

For the dough:
2 cups all purpose flour
1 tsp salt
1 cup warm water
1 heaping tsp yeast
1 heaping tsp maple syrup

For the pizza:
One large onion, finely sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
227g (8oz) fresh black figs, sliced in half
1 cup plant-based (or regular) soft cheese (I used a spicy imitation goat cheese!)
Black pepper to taste

For garnish: arugula, sprouts, or chives, hot maple syrup

Directions:

To make the dough, combine the water with the yeast and maple syrup and allow to bloom for 10 minutes. Add the salt the the flour, and mix well. Then add the yeast/water mixture, and knead until a soft dough forms. Lightly oil a bowl, and toss the dough around in it. Cover with plastic wrap or a kitchen towel, and put in a warm place for 1 hour.
Meanwhile, cook the onions over medium high heat in the olive oil for 15 minutes, until lightly browned. Season to taste. Deglaze with the balsamic vinegar. Set aside.
Lightly oil a cast iron skillet. Spread the dough out in the skillet, and use your fingers to create a crust against the sides of the cast iron. Top with the cheese, then the onions, and the figs. Add black pepper to taste.
Preheat grill (or oven) to 375 degrees Fahrenheit. Grill (or bake) pizza over indirect heat for 45 minutes, until lightly browned. Allow to cool in the skillet for 10 minutes before removing and fully cooling on a wire rack. Just before serving, top with hot maple syrup (optional) and sprouts, arugula or chives.

Makes 4 rolls
Prep Time: 20 minutes (with 1 hours cooling time)
Grill Time: 10 minutes
Total Time: 1 hour, 20 minutes

Ingredients
1 cup sushi rice
2 cups cold water
1 tsp salt
2 tbsp rice vinegar
1 tbsp maple syrup

For the grilled mushrooms:

200g king oyster mushrooms, sliced
1 tbsp rice vinegar
1 tbsp tamari
2 tbsp sesame oil
1 tbsp sriracha
1 tbsp miso paste
1 tsp onion powder
1 tsp garlic powder

For the fillings:

1 avocado, sliced
1 small cucumber, cut into fine slivers
1 carrot, cut into fine slivers
1 green mango, cut into fine slivers

For the tofu ‘eel’:

1 180g package smoked firm tofu, thinly sliced*
For the ‘eel’ sauce:
1/4 cup maple syrup
1/4 cup tamari
1/4 cup rice vinegar

To assemble:

4 sheets of nori
Black and white sesame seeds

Directions:

To cook the rice: combine the rice with water and salt. Cover, and simmer for 12 minutes. Remove from heat, and allow to rest for another 5 minutes. Remove the lid, and stir in the vinegar and maple syrup. Spread in an even layer on a plate - that way you can easily divide the mixture into 4 portions; one for each roll.

For the mushrooms: whisk together all the marinade ingredients, and toss to coat the mushrooms. Preheat grill to HIGH heat (about 450-475 degrees F). Make sure you allow the grill to preheat - this will ensure the mushrooms don’t stick to the grill. Grill over direct heat (preferably charcoal - that will give these mushrooms a smokey, INCREDIBLE flavour that you just can’t get from a gas grill!), and grill for 5-6 minutes per side. Allow to cool before slicing into thin strips.

To make the ‘eel’ sauce: combine all ingredients into a saucepan, and cook over high heat until reduced by half - about 10 minutes. Allow to cool. Toss with tofu slices. Set aside.

To assemble: Using a bamboo rolling matt, place a layer of cling wrap on the matt. Then place a sheet of nori on top, with the rough side facing you. Spread 1/4 of the rice mixture on the nori sheet, making sure you don’t mash it in too hard - be gentle! Then, sprinkle some sesame seeds on top. Finally, add the slices of tofu. In one swift motion, flip the nori sheet over, so now the rice is facing the plastic wrap. Line your fillings up in the centre of the nori sheet. Use the matt to help you roll the sushi, keeping the fillings tightly inside. Using a VERY sharp knife, trim the ends, and then cut the roll into 6 equal pieces. Then sit back, and marvel at the fact that you just made vegan BBQ sushi at home!

*Pro tip: if you own a meat slicer, set it to the thinnest setting, and have at it with your smoked tofu. It will ensure that each slice is uniformly thin!

Prep Time:  15 minutes
Grill Time: 30 minutes
Total Time: 45 minutes

Ingredients
1 tbsp plant based margarine
1 leek, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
227g cremini mushrooms, quartered
4-5 cloves garlic, finely chopped
0.5 oz (14g) dried chanterelle mushrooms, with 1/2 cup boiling water
1 tbsp white miso paste
2 cups cooked brown lentils
1 tsp dried thyme
1 tbsp balsamic vinegar
1/3 cup pine nuts, toasted
1/2 cup chopped chives
1/2 cup chopped parsley
2 tbsp truffle oil
Salt and pepper to taste

Directions:

Set up charcoal grill for smoking, with a light fruit wood like apple or peach. Aim for 250-300 degrees. Set a cast iron skillet over the heat, and melt the margarine. Cook the leeks, carrots and mushrooms for 10 minutes, stirring occasionally. Add garlic and stir. Then add the rehydrated mushrooms and water, miso, lentils, thyme, and balsamic vinegar. Move the pan to indirect heat, shut the grill lid and allow the mixture to smoke for 30 minutes, stirring occasionally, until all the liquid is absorbed and it looks on the dry side (don’t worry…it isn’t going to stay dry! :). Remove from the grill and allow to cool before transferring the mixture to a food processor. Add remaining ingredients. Process until smooth. Chill, and serve with crackers, fresh bread or vegetables. Also makes a GREAT pasta sauce! Just toss with hot pasta and a little pasta water and voila!

Serves 4-6 
Prep Time: 15 minutes 
Grill Time: 10 minutes 
Total Time: 25 minutes 

Ingredients
10-12 carrots, scrubbed and unpeeled 
2 tbsp raw almonds, chopped
1 tsp black sesame seeds
1/4 cup cilantro, chopped (optional)

For the dressing:
1 tsp white miso 
Juice of one lime 
2 tsp maple syrup 
2 tsp tamari 
1 tsp sesame oil 
2-3 cloves garlic, minced 

Directions:

In a small jar, combine all ingredients for the dressing. Shake well. Set aside. Blanch carrots in salted boiling water for 1 minute. Drain and rinse with cold water. Preheat grill to high heat (400-450 degrees). In a large bowl, toss carrots with half the dressing. Grill carrots over direct heat for 4-5 minutes per side, until nice grill marks develop. Arrange on a serving platter and top with almonds, sesame seeds, cilantro, and remaining dressing

Serves 4-6 
Prep Time: 15 minutes 
Grill Time: 10 minutes 
Total Time: 25 minutes 

Ingredients
1 head cauliflower, segmented into large pieces 
1 cup peas
1 cup fresh basil 
1 small red onion, finely sliced 

For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar 
1 tsp maple syrup
1 tsp Dijon vinegar 
2-3 cloves garlic, minced 
1 tsp lemon juice 
1 tsp tamari 
Salt and pepper to taste 

Directions:

In a small jar, combine all ingredients for the dressing. Shake well to incorporate. Set aside. Blanch cauliflower for 1 minute. Drain and rinse with cold water. Preheat grill to high (400-450 degrees) and grill cauliflower over direct heat for 4-5 minutes per side, until darkened on the edges. Remove cauliflower from the grill, and while its hot, toss with peas, basil, red onion, and dressing. Serve warm or cold. 

Makes 8-10 toasties 
Prep Time: 10 minutes 
Grill Time: 10-12 minutes 
Total Time: 20-22 minutes 

Ingredients
2 large sweet potatoes, cut in 1/4 inch slices (using a mandolin)
Avocado oil spray 

Topping ideas: 
Spicy: hummus, chilies & chili oil
Banana Bread: sliced bananas, walnuts, maple syrup & cinnamon 
Strawberry Cheesecake: sliced strawberries, vegan cream cheese, lemon zest, fresh mint

Directions:

Spray sweet potato slices on both sides with avocado oil spray. Preheat grill to high heat (400-450 degrees). Grill sweet potato slices over direct heat for 5-6 minutes per side, keeping the grill lid down to allow them to cook through. Allow to cool before topping with anything you’d put on toast!  

Makes:4 servings

Prep Time: 10 minutes 
Wok Time: 15 minutes 
Total Time: 20-25 minutes 

Ingredients
1 340g package extra firm tofu, cut into cubes
2 medium sized green zucchini, chopped
2 yellow pattypan squash, chopped
1 green pattypan squash, chopped
3 medium onions, chopped
1 head garlic, minced
2 tbsp fresh ginger, minced 

For the sauce: 
3 tbsp tamari
1/2 tbsp sesame oil
1/2 tbsp maple syrup 
1 tbsp seasoned rice vinegar 
1/2 tbsp balsamic vinegar 
1 tbsp sriracha 
1 tsp sesame seeds
1 tsp black sesame seeds
1 tsp corn starch
Handful of fresh Thai basil, torn 

Directions:

Using a wok move VERY quickly, so make sure you have all your ingredients prepped before you get started! Place tofu cubes on a paper towel lined baking tray. Cover with more paper towel and push lightly. You want to remove as much moisture from the tofu as possible. Combine all ingredients for the sauce in a small bowl. Preheat BGE to 400-450 degrees. Allow the wok to heat up for a few minutes. Add a small amount of vegetable oil to the wok. Start with adding the tofu; while stirring continuously, let the tofu cook until lightly browned. You can spend some time here and let it get REALLY crispy if you want! Next add the onions, followed by the garlic and ginger. Allow to cook until lightly browned and fragrant, about 6-7 minutes. Add the zucchini, and cook for another 5-6 minutes (or to your desired level of doneness). Add the sauce and Thai basil and cook for another 2 minutes

Makes: 2 cups of garlic confit + flavoured oil

Prep Time: 2 minutes 
Grill Time: 45mins - 1 hour 
Total Time: 47mins - 1 hour and 2 minutes 

Ingredients
3 cups peeled whole garlic cloves
Olive oil to cover the cloves
Fresh rosemary
Dried chiles (if you like it spicy!)

Directions:

Place garlic in a grill pan. Pour enough oil over top to cover the cloves. Add a few sprigs of fresh parsley, and a bit of red chiles (or a lot, depending on how spicy you like things!). Place pan in a 300-325 degree grill for 45 minutes to 1 hour. Allow to cool before removing the cloves from the oil. Store in the fridge for up to a week. Pour cooled oil in a sterilized jar or glass bottle. This oil makes life changing potato wedges!!!! 

Makes: 1 tray of nachos

Ingredients
(A little or a lot of each, depending on what you like!)
Cilantro, chopped
Pickled jalapeños
Vegan cheddar cheese
1 can black beans 
1 ripe avocado, sliced
Iceberg lettuce, thinly sliced 
Green onions, chopped
Cherry tomatoes, chopped

For the ‘meat’ mixture:
340g of Vegan ground 
1 medium sized onion, chopped
2 tbsp olive oil
1 tsp cumin
1 tsp garlic powder 
1 tsp oregano
2 tbsp soy sauce (or tamari)

Directions:

Preheat grill to 375 degrees with hickory or apple pellets. Line a sheet pan with aluminum foil. Spray out enough tortilla chips to cover the pan. In a frying pan, heat olive oil. Add onions and cook for 5 minutes. Add ground round and spices. Continue cooking for another 5-10 minutes. Spread ‘meat’ mixture over nachos. Top with cheese. Grill for 15-20 minutes until cheese is melted. Top with all other ingredients. Serve immediately!

See how it's made on YOUTUBE!