Vegan Basil Ricotta

• 2 tsp basil
• 2 tsp olive oil
• 1 tsp Garlic powder
• 1 1/2 TBSP lemon juice
• salt and pepper to taste
• 1/2 block of extra firm tofu soaked in paper towel or pressed overnight
• place all ingredients in food processor or blender and pulse until course
• 4 fresh blackberries sliced
• ciabatta bread or roll of your choice
• Place basil ricotta in bun with blackberries and grill with a dash of olive oil
• Thin Sliced rice cakes topped with basil ricotta and micro greens or fresh basil

Oil Free Balsamic

• 2 tsp balsamic vinegar
• 1 tsp dijon mustard
• 1/4 tsp basil
• salt and pepper to taste
• 2 tsp water
• all ingredients in glass jar shake well

Mediterranean Chickpeas

• 1 small can of chickpeas drained
• 1 TBSP olive oil
• 1/2 tsp each smoked paprika, cumin, turmeric, oregano, salt
• 1/4 tsp pepper
• 1 tsp coconut sugar
• Drain, ,dry and peel chickpeas
• put all ingredients in a bowl and mix
• line pan with parchment paper
• add items to pan and bake 20-25 min at 375 degrees

Chia Seed Pudding

• 1 can coconut milk
• 1/3 cup chia seeds
• 2 tsp vanilla
• 2 tsp agave
• Place milk, vanilla agave in bowl whisk in chia seeds
• place in fridge for 2 hours or overnight
• top with dairy free whip cream and fruit of your choice

Spinach Salad

• 1 cup spinach
• sliced red onion
• cucumber sliced
• balls of vegan basil ricotta
• oil free balsamic dressing to taste