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Sides and Sauces


This delicious fig jam will blow your mind. Made from fresh and delicious Mission figs from California, this jam has all of the tastiness of every other jam but it the lemon, raw cane sugar and fresh fruit create an experience you cannot buy at the store. This jam recipe could be used on other fruits such like blueberries, raspberries, grapes, cherries and more! Simply switch out the fruit. Enjoy!

Servings: 24 oz of jam


- 2 pounds of fresh figs

(I recommend Mission figs from California)

- 1/2 cup of fresh lemon juice

- 1-2 cups of raw cane sugar

Begin by rinsing your figs in water and chopping them up into quarters. Being sure to keep the skin on the figs. Place in a medium mixing bowl. Add the fresh lemon juice, coat thoroughly. Let sit for 30 minutes at room temperature. After 30 minutes, place the figs into a medium pot and add the sugar. On medium heat, let the figs disintegrate and become one with the sugar. Stir constantly for 10-15 minutes. Once the figs and sugar properly integrating, cover with a lid and let simmer on low for 30 minutes. Checking occasionally and stirring frequently. After 30 minutes, remove heat and place in a high-speed blender. Pulse in the blender until the jam is at desired consistency; not too chunky, not too soggy. Let the jam cool, then place in clean and sterilized jars. Store unopened in a dry, cool place for long-term storage. Or open immediately, keep refrigerated and use within two weeks. 


This almond butter is life-changing. The days where you buy $15 almond butter are over. This homemade almond butter takes 30 minutes to make and is oh so satisfying. Spread on toast, add to smoothies, or add to your favorite desert.

Servings: 1

Serving size: 1.5 cups


- 3 cups of raw, unsalted almonds

- 2 tsp of agave (optional)


Begin by preheating the oven to 350 degrees Fahrenheit. Place the almonds flat on a baking tray. When the oven is hot, bake the almonds for 10-15 min. Remove from heat and let cool for 5-10 minutes. Transfer to a food processor and process for 10-15 minutes. Scrape down the sides as needed. If the food processor is getting too hot or overwhelmed, stop the machine and allow it to cool down. 

Continue to process. The almonds will go from whole almonds, to flour, to a paste and then a butter. Once the almond butter is established, add the agave and process for another 2-3 minutes. 


This creamy Mac 'n Cheez will give you the texture and flavor of traditional Mac 'n Cheese without all of the animal products. Enjoy the creamy texture from the potatoes and cashews as well as the cheesy flavor from the nutritional yeast and spices. This Mac is perfect for BBQ nights, soul food dinners, or as a side for an entree. The dish takes 20 minutes and it is oh so worth the wait. 

Servings: 4

Serving size: 1 cup


- 1 (10oz) package of dried pasta noodles (I like shells or elbows)

- 1.5 cups of unsalted cashews

1.25 cups of water (reserved from boiled veggies)

- 1 cup of potatoes of (diced into small pieces)

1/4 cup of carrots (diced)

1/2 cup of yellow onion (diced)

- 3 tbs of nutritional yeast

- 1 tsp of garlic powder

- 1 tsp of onion powder

- 1/2 tsp of turmeric

- 1/4 tsp of cayenne

-1/4 tsp of chili powder


Begin by preparing the pasta noodles according to the package. While the pasta is cooking, work on the cheeze sauce. Put the potatoes, carrots, and onion in a pot of water. Bring to a boil. When the vegetables are tender, remove from water. Save 1.25 cups of the vegetable water and set aside. Put the drained vegetables into a high-speed blender with the reserved water, cashews, and spices. Blend until smooth and creamy.  Add filtered water as needed to reach desired consistency.  Once pasta is done, drain in a strainer. Combine the cheeze sauce and pasta thoroughly. Sprinkle with chilli powder or cayenne (optional) and serve warm or store in an airtight container for up to 5 days.


Try these smokey and flavorful baked tofu bites. Marinated in balsamic vinegar, fresh garlic and infused with liquid smoke, these tofu bites are sure to satisfy. Add to a salad, use as a side dish or add a protein punch to your next meal.

Servings: 50-60 tofu bites


- 1 package of firm tofu

- 1/2 cup of balsamic vinegar

-1/4 cup of extra virgin olive oil

- 3 cloves of garlic (minced)

- 1/2 tsp of liquid smoke 

- 1 tsp of onion powder

- 1/2 tsp of dried oregano

- salt and pepper to taste


Begin by opening the package of tofu and draining the water. Rinse the tofu​ and lightly squeeze excess water out. Place tofu on cutting board and slice it into 5 strips length-wise. Take one strip and slice in half length-wise. Cut 5 cubes out of each half. For a total of 10 tofu cubes per slice. Continue to onto the remaining 4 slices. You should have a total of 50-60 tofu cubes. Take an airtight container or ziplock baggage. Put all ingredients except tofu into the container or bag. Combine thoroughly. Gently place the tofu into the container or bag. Toss lightly to ensure the tofu squares are completely saturated in the marinade. Let sit at room temperature for 30 minutes. Flip the container or bag to ensure the remaining tofu can sit in the marinade. Let sit for another 30 minutes. While tofu is marinating for the last 30 minutes, preheat an oven (conventional ovens are fine too) to 450 degrees Fahrenheit. Gently place tofu on an aluminum foil wrapped tray. Place in oven for 20 minutes. Flip. Return to oven for another 20-30 minutes. Bake until tofu is moist but firm. Avoid overbaking. Serve warm.


This kale recipe will spice up your next meal with the help of the ever flavorful cumin seeds and a dash of cayenne. Goodbye to bland kale and hello spicy and savory.


- 1 bunch of Kale

- ½ teaspoon of cumin seeds

- 1 dash of cayenne

- 1 tablespoon of olive oil (or another flavorful oil)

- 1 medium red onion (diced)

- 2 cloves of garlic (minced)


Begin by thoroughly rinsing the kale and deboning the leaves from the stem. You can do this by running your hand up the stem of the kale, effectively separating the leaves from the stem. Set aside.

Heat a medium skillet with the oil over medium heat. Once warm, put the cumin seeds in the oil. Let toast for 1 minute. Put the diced red onion and garlic into the cumin oil. Sauteed until onion is transparent. Throw in the dash of cayenne and saute for 30 seconds more. Take the kale and add to the pot. Stir the kale, onions and garlic until well combined. Try to get the oil, cumin, onion and garlic mixture on the kale leaves to ensure the flavors infuse. Put a lid on the skillet and let steam for 3-5 minutes stirring occasionally. Once the kale has wilted a great deal but still has its shape, take the pot off the heat. Serve immediately with an entrée of your choice.