16

FAVORITE
MEATLESS
RECIPES

BY ADAM AND JOANNE OF INSPIRED TASTE

 hello
We are Adam and Joanne from
Inspired Taste and are so happy to
share these meatless recipes with
you. We created Inspired Taste
over 10 years ago and are grateful
to be able to continue to share
simple, wholesome recipes with
you. All of the recipes that follow
are naturally vegan. That means
that you do not need dairy, eggs or
meat to make them and they still
taste absolutely amazing.
Happy cooking!

Adam and Joanne Gallagher

www.inspiredtaste.net

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GARLIC ROASTED ASPARAGUS
WITH HERBY TAHINI SAUCE
This roasted asparagus recipe is a simple, fast side dish. The asparagus is perfectly tender
with slightly crispy tips. Served with our five minute garlic herb sauce, it’s deliciously
garlicky, fresh, and vegan. Drizzle the sauce over the asparagus or serve it as a dip!

MAKES 6 TO 8 SERVINGS PREP 10 MINUTES COOK 15 MINUTES TOTAL 25 MINUTES

ROAST ASPARAGUS
GARLIC ROASTED
ASPARAGUS
Heat oven to 400 degrees Fahrenheit (204°C) and line a large baking
2 pounds asparagus sheet with parchment paper.
1 tablespoon olive oil
2 teaspoons minced Break off or slice the tough ends of the asparagus. If the asparagus is
garlic (2 small cloves) thick, peel them (see notes).
Salt and fresh ground
black pepper Place the asparagus onto the baking sheet, and then toss with the
4 thin lemon slices, olive oil, garlic, a generous pinch of salt, and a generous pinch of black
halved pepper. Spread the asparagus out so that they are in one layer. Nestle
the lemon slices around the asparagus. Roast until tender, 10 to 20
GARLIC HERB TAHINI minutes depending on how thick they are. If you can pierce them with
SAUCE a fork, they are done.

1/3 cup (80 ml) well

Serve alone or alongside the garlic herb tahini sauce which can be
stirred tahini
drizzled over the roasted asparagus or used as a dipping sauce.
1 garlic clove minced
finely
2 tablespoons fresh GARLIC HERB TAHINI SAUCE
lemon juice (1/2 large
lemon) Garlic herb tahini sauce can be made up to 5 days in advance. Store in
1 tablespoon olive oil an airtight container in the refrigerator.
Pinch fine sea salt
3 to 6 tablespoons Whisk tahini, garlic paste, lemon juice, olive oil and the salt in a bowl
lukewarm water until combined — the mixture will thicken, don’t worry about this. Add
1 tablespoon chopped the water, a tablespoon at a time and whisking well after each addition
fresh parsley until desired consistency. For a dip, look for the consistency of thin
1 tablespoon chopped peanut butter. For a sauce to drizzle over the asparagus, add enough
fresh dill water until the consistency of runny yogurt.
1 tablespoon chopped
fresh chives Stir in the herbs. Taste for seasoning and adjust with additional salt or
lemon juice.

ADAM AND JOANNE'S NOTES

→ Prepping the asparagus: For thicker asparagus stalks, we peel the

outer layer, which can be a little stringy. A vegetable peeler makes
quick work of this. If you have thin stalks, skip this step.

→ Try using homemade tahini: We make the sauce with homemade

tahini. You can buy your own tahini, but if you have sesame seeds on
hand, you won’t believe how simple it is! Our tahini recipe is on the
next page!

Serving Size 1/6 of the asparagus + 1 tablespoon sauce / Calories 130 / Total Fat 9.5g / Saturated

Fat 1.4g / Cholesterol 0mg / Sodium 125mg / Carbohydrate 9.2g / Dietary Fiber 4.2g / Total Sugars 2.9g / Protein 5.4g

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VERY BEST AVOCADO SALAD
We could eat this avocado salad with crunchy cucumbers every day. The salad could not
be simpler to make and can be enjoyed all by itself, as a side, as a chunky salsa or
spooned on top of larger salads.

MAKES 4 to 6 SERVINGS  PREP 10 MINUTES TOTAL 10 MINUTES

2 medium Hass avocados

In the bottom of a salad bowl, whisk the lime juice, olive oil, garlic,
jalapeno, and salt together. Stir in the herbs. (If making ahead of time,
2 cups cubed cucumber
cover and refrigerate up to one day.)
(1 large cucumber)
3 tablespoons fresh lime
juice (1 to 2 limes)
When ready to serve the salad, cut the avocados in half, remove the
2 tablespoons extra-
pits, and cut into cubes.
virgin olive oil
1 jalapeño, seeds and
Add the cubed avocado and cucumber to the bowl with the dressing.
membrane removed
Gently toss the avocado and cucumber around the bowl so that they
1 small garlic clove, omit
are well coated in the dressing. Taste, and then season with additional
if sensitive to raw garlic
salt and your favorite hot sauce (optional).
1/4 teaspoon fine sea
salt, or more to taste
1/2 cup chopped fresh
ADAM AND JOANNE'S NOTES
herbs like cilantro,
parsley, basil, dill or a → We love using thin-skinned, seedless cucumbers for this like English
combination or hothouse cucumbers or the smaller Persian cucumbers. If you are
Hot sauce, optional using regular garden cucumbers with tough skins, you might want to
peel some or all of the skin and scoop out some of the seeds.

Serving Size 1/3 cup / Calories 180 / Total Fat 16.6g / Saturated Fat 2.3g / Cholesterol 0mg / Sodium 107mg / Carbohydrate 9.8g / Dietary

Fiber 5.7g / Total Sugars 1.2g / Protein 2g

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EASY ROSEMARY GARLIC
FOCACCIA BREAD
Our focaccia bread recipe is very simple to make – no fancy equipment is needed at all.
The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used,
the bread really takes on the flavor. You don’t need to spend lots of money, just use olive
oil you love.

MAKES 15 SERVINGS PREP 1 HOUR 40 MINUTES COOK 20 MINUTES TOTAL 2 HOURS

MAKE DOUGH
1/2 cup (120 ml) extra-
virgin olive oil In a cold medium skillet, combine olive oil, minced garlic, thyme,
2 garlic cloves, finely rosemary, and the black pepper. Place the pan over low heat and
minced cook, stirring occasionally, 5 to 10 minutes or until aromatic, but
1 tablespoon chopped before the garlic browns. Set aside.
fresh thyme or 1
teaspoon dried In a large bowl, combine the warm water, yeast, and honey. Stir a few
1 tablespoon chopped times then let sit for 5 minutes.
fresh rosemary or 1
teaspoon dried Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil
1/4 teaspoon fresh mixture to the bowl with yeast and honey. Stir 3 to 4 times until the
ground black pepper flour has moistened. Let sit for another 5 minutes.
1 cup (235 ml) warm
water Stir in the remaining 1 1/2 cups of flour and the salt. When the dough
2 1/4 teaspoons active comes together, transfer to a floured board and knead 10 to 15 times
dry yeast (1 packet) until smooth.
1/4 teaspoon pure maple
syrup Transfer the dough to a large oiled bowl, cover with a warm, damp
2 1/2 cups (315 grams) all- towel and let rise for 1 hour. (It’s best to let the dough rise in a
purpose flour warmer area of your kitchen).
1/2 teaspoon fine sea salt
BAKE BREAD

After 1 hour, heat the oven to 450 degrees Fahrenheit.

Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-

inch by 13-inch rimmed baking sheet. (See above if you do not have
this pan size).

Transfer the dough to the baking sheet then press it down into the
pan. Use your fingers to dimple the dough then drizzle the top with
the remaining 2 tablespoons of the garlic-olive oil mixture. Let the
dough rise for 20 minutes until it puffs slightly. Bake until golden
brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

ADAM AND JOANNE'S NOTES

→ Leftovers: Refrigerate or freeze leftover focaccia.  Wrap it tightly in

plastic wrap, then in foil. Keep in the refrigerator up to 2 days and in
the freezer for about a month.

Calories 143 / Protein 3 g / Carbohydrate 16 g / Dietary Fiber 1 g / Total Sugars 0 g / Total Fat 8 g / Saturated Fat 2 g / Cholesterol 0 mg

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1 medium head
cauliflower
1/2 teaspoon fine sea
salt, plus more to taste
1/2 teaspoon fresh
ground black pepper
1 teaspoon finely grated
lemon zest (from 1
lemon)
1/4 cup fresh squeezed
lemon juice, plus more to
taste
1/4 cup extra virgin olive
oil
1/4 teaspoon crushed red
pepper flakes, optional
1 (15-ounce) can
chickpeas, drained and
rinsed or use 1 1/2
cups cooked chickpeas
1/2 cup fine fresh herbs
like parlsey, dill, or mint,
chopped
1/2 cup pickled red
onions, chopped,
optional, see our pickled
onions recipe on Inspired
Taste
Serving Size 1 cup / Calories 140 / Total Fat 7.2g / Saturated Fat 1g / Cholesterol 0mg / Sodium 237.7mg / Carbohydrate 15.8g / Dietary
HERBY CAULIFLOWER SALAD
WITH CHICKPEAS
Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower
salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled
onions are an optional ingredient, but they do take the salad to the next level. We do
have a recipe on Inspired Taste for pickled onions.
MAKES 10 CUPS PREP 45 MINUTES TOTAL 45 MINUTES
Cut away leaves and the core from the cauliflower. Then cut or pull
the cauliflower apart into little florets and add to a large bowl. Chop
longer stems into small pieces, and then add to the bowl with florets.
Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground
black pepper, and then toss the cauliflower around the bowl until all
the florets have had a chance to be seasoned.
To make the dressing, whisk the lemon zest, lemon juice, olive oil, red
pepper flakes, and a pinch of salt together until creamy and
emulsified.
Add the chickpeas, herbs, pickled onions, and the dressing to the
cauliflower. Toss until everything is evenly coated. Taste, and then
season with additional salt, pepper or lemon juice.
The cauliflower salad does taste best when given some time to
marinate. When possible, let the salad marinate, stirring from time to
time, for at least 30 minutes before serving. The salad will keep,
covered in the refrigerator, up to one week.
ADAM AND JOANNE'S NOTES
→ Pickled onions take the salad to the next level in flavor. If you leave
them out, you might find the salad needs a little extra lemon. Other
pickled vegetables like green beans or pepperoncini peppers, would
be a different, but delicious addition.
→ For a low carb or keto cauliflower salad, leave out the chickpeas and
substitute with diced ham or turkey.
→ Roasted cauliflower salad option: Roast the cauliflower tossed with
a little olive oil, salt and pepper until tender and light brown on the
edges. Then toss with the remaining salad ingredients.
Fiber 4.9g / Total Sugars 2.7g / Protein 5.3g

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12 ounces spaghetti
4 tablespoons olive oil
1 cup (140 grams) chopped
onion
2 medium zucchini,
chopped (1/2 pound)
2 medium yellow squash,
chopped (1/2 pound)
3 garlic cloves, minced (1
tablespoon)
1/2 teaspoon dried oregano
1/4 teaspoon red pepper
flakes
2 tablespoons tomato paste
1 (28-ounce) can whole
peeled tomatoes
One (12-ounce) jar roasted
red peppers, drained and
cut into 1/2-inch pieces (1
heaping cup)
2 to 3 teaspoons mushroom
powder, optional, see notes
5 cups (1/2 pound) spinach
leaves
Handful fresh basil leaves,
plus more for garnish
Salt and fresh ground black
pepper
Nutritional yeast for
serving, optional
Serving Size 1/6 of the recipe (2 ounces pasta) / Calories 372 /Total Fat 11.4g / Saturated Fat 1.6g /
Cholesterol 0mg / Sodium 798.2mg / Carbohydrate56.9g / Dietary Fiber 8.9g / Total Sugars 7g / Protein 14.5g
FRESH VEGGIE SPAGHETTI
Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce
made completely from scratch. For vegan spaghetti, skip the cheese and serve with a
little nutritional yeast scattered on top.
MAKES 4 TO 6 SERVINGS PREP 10 MINUTES COOK 25 MINUTES TOTAL 35 MINUTES
MAKE SAUCE
Heat olive oil in a wide skillet with sides over medium heat. Add onion
and cook, stirring occasionally until translucent; 3 to 5 minutes.
Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a
generous pinch of salt then cook, stirring occasionally until softened
but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and
cook another minute. (When making this sauce, we usually end up
using between 1 and 1 1/2 teaspoons of fine sea salt.)
Add the roasted red peppers, tomatoes, and mushroom powder. Bring
to a low simmer and cook until the liquid has thickened and reduced
by half; about 10 minutes. As the sauce cooks, use a spoon to break up
the whole tomatoes into smaller pieces for a chunky sauce.
COOK PASTA
While the sauce simmers, bring a large pot of salted water to the boil
then cook pasta according to package directions.
TO FINISH
Take the sauce off of the heat, and then stir in the spinach and basil.
Taste then adjust with additional salt if needed. Toss in the cooked
pasta, and then leave for a minute so that the pasta absorbs some of
the sauce and the spinach wilts. Toss again, and then serve with
nutritional yeast sprinkled on top.
ADAM AND JOANNE'S NOTES
→ Mushroom Powder: You can buy it online or make it yourself. Start
with dried mushrooms — any type of mushroom will work. We
particularly love dried porcini. They are sold in large or specialty
grocery stores, or you can buy online. Throw the dried mushrooms
into a blender and blend until ground. Store in a spice jar and use to
your heart’s content.
→ Alternatives to mushroom powder: Mushroom powder adds a rich
umami flavor to the sauce. If you do not have any and the pasta sauce
seems like it needs a little extra “something, something,” try a dash of
soy sauce. If you are open to it, fish sauce is also an excellent flavor
enhancer.
 

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2 tablespoons olive oil
2 cups finely chopped
onion (1 medium onion)
1 1/2 cups chopped
carrot (2 large carrots)
2 teaspoons minced
garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon ground
coriander
1/2 teaspoon fresh
ground black pepper
1/2 teaspoon ground
turmeric
2 cups (12 ounces) lentils,
picked and rinsed
8 cups chicken or
vegetable broth
2 heaping cups shredded
kale or spinach
1 to 2 lemons
1/4 cup chopped fresh
herbs like parsley or dill,
optional
Fine sea salt, to taste
Serving Size 1/6 of the recipe / Calories 298 / Total Fat 5.5g / Saturated Fat 0.8g / Cholesterol 0mg / Sodium 1155.9mg / Total
Carbohydrate 45.3g / Dietary Fiber 8g / Total Sugars 5.2g / Protein 19.5g
LENTIL SOUP WITH LEMON
AND TURMERIC
This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and
fresh lemon whenever we are in need of some healthy comfort food. It’s savory,
satisfying, and utterly delicious. I like quite a bit of fresh lemon in this soup and actually
serve the soup with slices of lemon. This adds even more lemony flavor and shows that
lemon was added to the soup.
MAKES 6 TO 8 SERVINGS PREP 10 MINUTES COOK 50 MINUTES TOTAL 1 HOUR
Heat the oil in a large pot (like a Dutch oven) over medium heat. Add
the onions, carrot, and 1/4 teaspoon of salt and cook, stirring
occasionally until they are softened and starting to smell sweet, about
5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and
turmeric and cook for 30 seconds.
Stir in the lentils and broth. Increase the heat to high and bring just to
a boil. Taste then adjust with salt (we add between 1/2 and 1
teaspoon depending on how well seasoned the broth is). Reduce the
heat to a simmer and cook, partially covered, until the lentils are
tender, 35 to 40 minutes.
Uncover the pot and stir in the kale (or spinach) and cook, uncovered,
another 5 minutes. Take the soup off of the heat, and then stir in the
juice of half a lemon and the fresh herbs. Taste the soup, and then
season with additional salt and/or lemon juice. (I like quite a bit of
lemon.)
Serve or if you prefer the soup to be blended, use an immersion
blender to blend until your desired consistency. Alternatively, you can
use a stand blender to blend all or part of the soup. For even more
lemon flavor, serve with a few lemon slices.
ADAM AND JOANNE'S NOTES
→ The soup will keep stored in the refrigerator up to four days and in
the freezer for several months. If when reheating the soup, it seems
too thick or dry, add a splash of extra broth or water.

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1 medium head
cauliflower (about 1 1/4
pounds), cut into small
florets
2 tablespoons olive oil,
grape seed oil or neutral
flavored oil
1/4 teaspoon fine sea salt
1 teaspoon ancho chili
powder
1 teaspoon smoked
paprika
1/2 teaspoon onion
powder
1/2 teaspoon garlic
powder
1/8 teaspoon to 1/4
teaspoon cayenne
pepper
1 scallion, ends trimmed
and finely sliced
2 to 3 lime or lemon
wedges
Serving Size Side Portion, 1/4 of the recipe / Calories 103 / Total Fat 7.6g / Saturated
Fat 1.2g / Cholesterol 0mg / Sodium 209.8mg / Carbohydrate 8.7g / Dietary Fiber 3.5g / Total Sugars 3.1g / Protein 3.1g
CHILI LIME ROASTED
CAULIFLOWER
Roasted cauliflower is a quick and easy dish to make. When roasted, cauliflower tastes
nutty and slightly sweet. In this spicy roasted cauliflower recipe, we toss cauliflower
florets with a generous amount of ancho chili powder, smoked paprika, onion powder,
garlic powder, salt, and cayenne pepper for some spice. For a spicy dish, add the full
amount of cayenne, for milder palates, half the amount called for in the recipe.
MAKES 4 SMALL SERVINGS PREP 5 MINUTES COOK 35 MINUTES TOTAL 40 MINUTES
Heat the oven to 425 degrees Fahrenheit. Line a baking sheet with
parchment paper or a silicone baking mat — lining the pan is not
entirely necessary, but this does help with cleanup.
In a large bowl, toss the cauliflower florets with the oil,  salt, chili
powder, smoked paprika, onion powder, garlic powder, and cayenne
pepper. Add the seasoned florets to the baking sheet. Spread them
out, facing as many of the flatter edges down onto the baking sheet
so that they brown nicely.
Roast until the edges are crisp and brown and the insides are tender,
20 to 35 minutes. After 20 minutes, give the cauliflower a stir to
promote even browning.
Serve tossed with the scallions and a squeeze of lime juice.
ADAM AND JOANNE'S NOTES
→ Any chili powder will work for this recipe, but we love using ancho
chili powder, which tastes sweet, fruity, and mild. We also love
substituting our homemade chili powder blend, which is packed with
flavor. The recipe can be found on Inspired Taste.
→ Smoked Paprika is made from dried and smoked pimiento peppers.
It adds a deep smoky aroma and flavor. Unless noted on the
packaging, it isn’t typically hot (spicy) and instead is mild and a bit
sweet.

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KALE SALAD
1 bunch kale, about 7
cups leaves
3 ounces walnut halves,
about 3/4 cup, lightly
toasted
2 (15-ounce) cans beans
such as chickpeas or
cannellini beans, about 3
cups
1/4 cup chopped fresh
parsley leaves and
tender stems
Juice of half a lemon
Fine sea salt and fresh
ground black pepper
Lemon slices, optional
TAHINI DRESSING
1/3 cup (80 ml) well
stirred tahini
1 garlic clove minced
very finely into a paste or
use a microplane
2 tablespoons fresh
lemon juice (1/2 large
lemon)
1 tablespoon olive oil
Pinch fine sea salt
2 to 6 tablespoons
lukewarm water
Pinch cumin, optional
Pinch cayenne, optional
1 tablespoon chopped
fresh parsley, optional
Serving Size 1/4 of the recipe / Calories 462 / Protein 18 g / Carbohydrate 35 g / Dietary Fiber 11 g / Total Sugars 4 g / Total Fat 32
KALE AND BEAN SALAD WITH
TAHINI DRESSING
This easy kale and bean salad is packed with good for you ingredients, is crave-worthy
and can be made in advance. Since kale is such a hearty green, it can be hard to digest
when served raw. To prevent this, we massage the kale leaves with a little salt and lemon
juice. By rubbing the salt and lemon into the leaves, some of the structure of the kale
breaks down. This makes the kale a deeper color of green and much more tender than if
left raw.
MAKES 4 SERVINGS PREP 20 MINUTES TOTAL 20 MINUTES
MAKE THE SALAD
Strip the leaves from hearty kale stems and chop or tear apart (save
the stems for another recipe). Rinse the leaves under cool water then
pat or spin dry.
Add the kale to a large bowl then use your fingers to massage the
leaves with 1/4 teaspoon of salt and the juice from half a lemon. After
about a minute, the kale will be a deeper green and feel more tender
in your fingers.
If using canned beans, drain and rinse them. Add the beans, parsley
and most of the tahini sauce to the kale. Toss well then adjust with
more sauce if the salad seems dry — we like to be generous with the
dressing. Toss in the walnuts, some freshly ground black pepper and
serve with a few lemon slices as a garnish.
TAHINI DRESSING
Whisk tahini, garlic paste, lemon juice, olive oil and the salt in a bowl
until combined — the mixture will thicken, don’t worry about this.
Add the water, a tablespoon at a time and whisking well after each
addition until the consistency of runny yogurt.
Stir in the optional cumin, cayenne pepper and parsley. Taste for
seasoning and adjust with additional salt or lemon juice. Store
covered in the refrigerator up to 5 days.
ADAM AND JOANNE'S NOTES
→ To toast nuts, add them to a dry skillet over medium heat. Cook,
shaking frequently, until fragrant and lightly browned. Watch the nuts
carefully, they can go from toasted to burnt quickly.
g / Saturated Fat 4 g / Cholesterol 0 mg / Sodium 523 mg
 UTTERLY DELICIOUS
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This vegetarian bean chili recipe is really flexible. You can use dried or canned beans —
see our notes below for canned. When it comes to cooking, the timing above is for dried
beans on the stovetop. A slow cooker will also work. I’ve shared notes below in the recipe
for a guide. We use chipotle peppers in adobo sauce for this. You can find small
inexpensive cans of them in the international aisle of the grocery store. Two peppers
makes a mild to medium spiced chili. For a spicy version, add one or two more peppers
(or add some of the adobo sauce from the can).
BEAN CHILI
1 1/2 tablespoons olive
MAKES 6 SERVINGS PREP 15 MINUTES COOK 3 HOURS TOTAL 3 HOURS 15 MINUTES
oil1 medium onion, finely
STOVETOP METHOD
chopped
4 ounces mushrooms, Heat the oil in a medium heavy bottom pot with lid (we use our Dutch
finely chopped, see notes oven). Add the onion and mushrooms then cook, stirring occasionally
4 garlic cloves, minced1 until the onions are soft and translucent. Stir in the garlic, chili powder,
1/2 tablespoons chili cumin and the salt. Cook for about a minute. Add the tomatoes and
powder use a wooden spoon to scrape any bits stuck to the bottom of the pot.
1 teaspoon ground cumin
1 teaspoon fine sea salt, Rinse the beans with cool water, drain and then add to the pot with
plus more to taste the water. Bring the chili to a boil and cook for one minute. Reduce the
2 chipotle peppers in heat to a low, gentle simmer then cover with a lid. Cook, stirring
adobo sauce, minced, use occasionally, for 2 1/2 to 3 hours. If during cooking the chili seems day,
more for a spicier chili add a little more water.
1 (28-ounce) can crushed
tomatoes When the chili is done, stir in the corn and red wine vinegar. Add
1 1/2 cups dried beans, additional salt if needed. Cook until the corn is heated through, about
see notes for suggestions 5 minutes, then serve topped with your favorite chili toppings.
4 cups water
1 cup frozen corn SLOW-COOKER METHOD
1 teaspoon red wine
Cook the onion, mushrooms, garlic, spices, salt and tomatoes as
vinegar
shown in the stovetop method above. Instead of a heavy-bottomed
TO SERVE pot, you can use a skillet instead. Scrape the onion-tomato mixture
Lime wedges, mashed into a slow-cooker. Rinse the beans with cool water, drain and then
avocado, sour cream, add to the slow-cooker along with 3 1/2 cups of water. Cook on HIGH
pickled jalapeños, chopped for 6 to 7 hours. If the chili seems dry, add a little more water. Add the
onion, cilantro, tortillas or corn 20 minutes or so towards the end of cooking.
tortilla chips
ADAM AND JOANNE'S NOTES

→ Dried beans: We usually end up using a mixture of beans when

making this. Black beans are almost always included as well as kidney
beans. Other varieties like pinto beans are great too. I’ve even used
orca beans with great success. Since the beans are cooking for almost
3 hours, it’s not necessary to soak them beforehand. That said, if you
want the beans to be very soft, you can always soak them overnight
before cooking. If you choose to do this, use the 4 cups of water called
for in the recipe. Whatever water is left in the bowl after soaking will
be the water needed for making the chili (some will be absorbed by
the beans). If when you are cooking the chili, it seems dry, add a 1/2
cup or more of water.

Serving Size 1 1/2 cups / Calories 244 / Protein 12 g / Carbohydrate 43 g / Dietary Fiber 14 g / Total Sugars 7 g / Total Fat 5 g / Saturated
Fat 1 g / Cholesterol 0 mg / Sodium 841 mg
 ULTRA SATISFYING
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This homemade vegetable broth is hearty enough to enjoy alone as soup and works
perfectly as a replacement to boxed stock in your favorite recipes. Roasting is the secret
for rich and hearty vegetable broth. When seasoned well, we find this veggie broth just as
satisfying as bone broth. Think of the recipe below as a guide and feel free to add any
vegetable scraps in your fridge or freezer. For even more richness, we add dried
mushrooms — these can be purchased online and are often found in the spice aisle of
larger grocery stores. They pack a punch and add a “meatiness” to the broth.
1 pound onion (3
medium) MAKES 10 CUPS PREP 15 MINUTES COOK 1 HOUR 30 MINUTES TOTAL 1 HOUR 45 MINUTES
1 pound carrots (5 to 6
medium) ROAST VEGETABLES
1/2 pound celery (4 to 5 Heat oven to 425 degrees F. Grab a rimmed baking sheet or a 9-inch
ribs) by 13-inch baking dish for roasting the vegetables.
1 pound tomatoes (4
small) Peel onion and roughly chop into 1-inch chunks. Scrub carrots and
4 garlic cloves, smashed celery clean and cut roughly into 1-inch chunks. Rinse tomatoes and
and peeled if they are large, half or quarter them.
2 tablespoons olive oil
1/2 ounce dried Add onion, carrots, celery, tomato, and the garlic to baking sheet or
mushrooms such as pan. Toss with olive oil, and then roast 15 minutes. Stir vegetables
porcini, oyster or and roast another 15 minutes. Stir once more, and then roast until
shiitake the vegetables are nicely browned and the tomatoes are caving in,
Half bunch fresh parsley, another 10 minutes or so.
leaves and stems or just
use the stems MAKE BROTH
3 sprigs fresh thyme Cover dried mushrooms with about 1/2 cup of cold water and set
2 bay leaves aside for 5 minutes.
1 to 2 cups vegetable
scraps from fridge or Spoon the roasted vegetables into a tall stockpot. Add 1 cup of water
freezer, optional
to the baking sheet or pan then stir it around, scraping up as much of
1 teaspoon sea salt,
the browned bits stuck to the bottom as you can. Pour over the
optional
vegetables in the stockpot. Add the parsley, thyme, bay leaves,
12 cups water, preferably
vegetable scraps you need to use up, and the salt (if using).
filtered

Add the partially rehydrated mushrooms then pour the water they are
sitting in through a fine mesh strainer to catch any grit. Add the
strained mushroom water to the pot with vegetables. Cover with 11
cups of water. Bring to a boil, then reduce to a simmer. Cook, partially
covered, for 45 minutes.

Strain broth and use immediately, refrigerate up to 3 days, or freeze

up to 3 months. When using, taste the broth and adjust the seasoning
with additional salt or if you are okay with using it, a few dashes of fish
sauce.
ADAM AND JOANNE'S NOTES

→ Dried mushrooms alternative: If you are unable to find dried

mushrooms, you can add mushroom scraps or chopped mushrooms
to the onions and carrots when they roast. Dried mushrooms will be
stronger, but this will still make a delicious broth.

Calories 70 / Protein 2 g / Carbohydrate 10 g / Dietary Fiber 3 g / Total Sugars 5 g / Total Fat 3 g / Saturated Fat 0 g / Cholesterol 0 mg

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8 ounces (225 grams)
dried chickpeas (1
heaping cup)
1 bunch scallions (85
grams) scallions,
trimmed (5 to 6), see
notes
2 to 4 medium garlic
cloves, depending on
how much you like garlic
2 cups packed fresh
cilantro, parsley, or mint
leaves, we prefer to use a
mixture of all three
1 teaspoon fine sea salt,
plus more for serving
1 teaspoon ground cumin
1/2 teaspoon ground
coriander
1/2 teaspoon ground
cardamom
1/8 to 1/4 teaspoon
cayenne pepper, optional
1/4 teaspoon fresh
ground black pepper
3/4 teaspoon baking
powder, optional, see
notes
2 to 3 cups (480 to 720ml)
vegetable oil, for frying
Serving Size 3 falafel / Calories 151 / Total Fat 2.4g / Saturated Fat 0.3g / Cholesterol 0mg / Sodium 408.3mg / Total
Carbohydrate 25.8g / Dietary Fiber 7.4g / Total Sugars 4.5g / Protein 8.3g
PERFECTLY CRISPY FALAFEL
How to make delicious and crispy falafel at home rivaling your favorite restaurants. After
lots of kitchen tests, this falafel recipe has become our favorite way to make falafel. The
recipe is straightforward, 100% plant-based (vegan), and the falafel tastes incredible.
In addition to the active prep and cook time, you will need to soak dried chickpeas
overnight. This can be done a couple days in advance, simply drain and pat dry the
soaked beans, and then store, covered in the fridge until ready to make the falafel mix.
MAKES 18 FALAFEL PREP 8 HOURS 20 MINUTES COOK 10 MINUTES TOTAL 8 HOURS 30 MINUTES
Rinse the chickpeas then place into a large bowl and cover with cool
water by about 4 inches. Cover and soak overnight or until the beans
triple in size. Drain the soaked chickpeas, rinse, and then pat dry or
add to a salad spinner to spin dry.
Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander,
cardamom, cayenne, black pepper, and the baking powder to a bowl
of a food processor. Pulse the mixture until very finely minced, but
not pureed, scraping the bowl down as necessary. You should be able
to press a handful together and have it hold it’s shape (it will be loose
and a little crumbly).
Transfer the falafel mix to a bowl and cover. Refrigerate for 15
minutes. If making ahead, you can refrigerate the mixture for a few
days.
Use a tablespoon or small cookie scoop to scoop out 1 1/2
tablespoons of the falafel mix then gently shape it into a ball and
place onto a clean plate. Repeat with as many falafel as you plan to
cook. The mix will not act like dough, but will hold its shape.
Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or
Dutch oven. The smaller then pan, the less oil you will need. The
wider the pan, the more falafel you can cook at one time).
Turn the heat to medium-high and heat the oil to between 350
degrees and 375 degrees Fahrenheit.
Fry the falafel in batches, without crowding in the pan, until they are
browned on the bottom sides. Using two forks, carefully flip the
falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
Transfer the cooked falafel to a plate lined with paper towel, sprinkle
with a little salt, and then repeat with the remaining falafel balls.
Serve immediately.
ADAM AND JOANNE'S NOTES
→ Baking powder is optional and helps to make the most tender, fluffy
falafel. You can leave it out and still make incredibly delicious falafel.

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1 cup (190 grams)
uncooked quinoa, rinsed
(about 3 cups cooked)
2 cups water or veggie
broth
1 (15-ounce) can black
beans, drained and
rinsed or 1 1/2 cups
cooked black beans
3 tablespoons apple cider
vinegar
2 tablespoons fresh lime
juice
1/2 teaspoon ancho chili
powder, or more to taste,
1/2 teaspoon ground
cumin
1/3 cup extra-virgin olive
oil
1/2 cup finely chopped
red onion (half small
onion)
1 orange, yellow or red
bell pepper, finely
chopped
1 cup quartered cherry
tomatoes
1 cup finely chopped red
cabbage
2 ears of corn, shucked,
or 1 cup of defrosted
frozen corn
1 (4-ounce) can Hatch
green chili peppers,
chopped, see notes
Salt and fresh ground
black pepper
Serving Size 1 cup / Calories 235 / Total Fat 11.5g / Saturated Fat 1.7g / Cholesterol 0mg / Sodium 234.3mg / Carbohydrate 28.3g / Dietary
BLACK BEAN AND QUINOA
SALAD
Thanks to a variety of colorful vegetables and a bright and zesty dressing, this black bean
salad with quinoa is hearty and delicious. Enjoy this salad as a side or as a main dish. The
salad will keep for a few days when stored in an airtight container in the fridge. Over
time, you may find that the color from the red cabbage seeps out into the salad (it
actually looks quite pretty).
MAKES 8 CUPS PREP 10 MINUTES COOK 20 MINUTES . TOTAL 30 MINUTES
COOK QUINOA
Combine the rinsed quinoa, water, and 1/4 teaspoon fine sea salt in a
medium saucepan over medium-high heat. Bring to a boil then
reduce to a low simmer and cook, uncovered, until the liquid is
absorbed by the quinoa, 10 to 15 minutes.
Move the saucepan off of the heat and cover for five minutes. This
extra time allows the quinoa to steam and “fluff up.” Uncover, and
then fluff the quinoa with a fork.
MAKE THE SALAD
In a large bowl, whisk the apple cider vinegar, lime juice, 1/2 teaspoon
of fine sea salt, chili powder, cumin, and a pinch of black pepper
together. Slowly add the olive oil, whisking until blended.
Add the quinoa, black beans, red onion, bell peppers, tomatoes,
cabbage, corn, and chili peppers. Toss to combine, and then season
to taste with additional salt and pepper as needed.
Store in an airtight container in the refrigerator for 3 to 4 days. If after
a day or two the salad seems a little dry, add an extra squeeze of lime
juice and a small drizzle of olive oil.
ADAM AND JOANNE'S NOTES
→ Canned green chili peppers are often sold next to salsas in most
grocery stores. There are a variety of brands including Ortega, Old El
Paso, and Hatch. When we can find it, we love the Hatch brand.
Fiber 5.6g / Total Sugars 3g / Protein 7.1g

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FOR THE BURRITOS
4 large flour tortillas (10-
inches or larger in
diameter)
1 cup cooked rice
1 cup cooked pinto or
black beans
Optional add-ins or
toppings: avocado
or guacamole, shredded
cabbage or lettuce, corn
salsa, diced tomatoes
or pico de gallo, hot
sauce
FOR THE VEGGIES
1 medium head
cauliflower (about 10
ounces), cut into small
florets
2 medium bell peppers,
any color, seeds removed
and sliced into thin strips
1 medium onion, sliced
into half moons
3 tablespoons olive oil,
grape seed oil or neutral
flavored oil
3/4 cup corn kernels,
fresh or frozen, optional
1 1/2 teaspoons ancho
chili powder
1 1/2 teaspoons smoked
paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon to 1/4
teaspoon cayenne
pepper
1/2 teaspoon fine sea salt
2 lime or lemon wedges
1 scallion, chopped
SPICY ROASTED
CAULIFLOWER BURRITOS
We recommend using two baking sheets — one for the cauliflower and the other for the
onions, peppers, and corn. The cauliflower takes a few more minutes to roast than the
other vegetables. The vegetables can be made up to four days in advance.
MAKES 4 SERVINGS PREP 10 MINUTES COOK 50 MINUTES TOTAL 1 HOUR
MAKE VEGETABLE SPICE BLEND
In a small bowl, combine the ancho chili powder, smoked paprika,
onion powder, garlic powder, cayenne pepper, and 1/2 teaspoon fine
sea salt. Stir until well blended.
PREPARE VEGETABLES
Line two baking sheets with parchment paper, foil or a silicone baking
mat. It is unlikely that all the veggies will fit on one baking sheet.
In a medium bowl, toss the cauliflower florets with 2 tablespoons of
the oil and two thirds of the spice mixture. Spread the cauliflower out
onto the first baking sheet, facing as many of the flatter edges down so
that they brown nicely.
Use the same bowl that was used for the cauliflower and toss the
onions and peppers with 1 tablespoon of oil and the remaining spice
mixture. Add the onions and peppers to the second baking sheet,
spacing them out so that they brown nicely.
Roast the cauliflower until the edges are crisp and brown and the
insides are tender, 20 to 35 minutes. Check after 15 minutes and give
the cauliflower a stir to promote even browning. When done, squeeze
a wedge or two of lime juice over the cauliflower and sprinkle the
scallions on top.
Roast the peppers and onions until tender and the edges begin to
brown, 20 to 25 minutes. About 10 minutes before the vegetables are
done, stir in the corn, if using. Use the cooked vegetables straight away
or store in an airtight container in the fridge up to 4 days.
BUILD BURRITOS
Heat a wide skillet over medium-low heat. When warm, place one
tortilla down into the skillet. When the first side is warmed, but not
toasted, flip the tortilla. When the second side of the tortilla is warmed,
transfer the tortilla to a cutting board. Repeat with remaining tortillas.
Spoon 1/4 cup of the rice, 1/4 cup of the beans, a spoonful of the
cooked peppers, onions, and corn, and a spoonful of the spicy roasted
cauliflower down the center of each warmed tortilla.
Fold the sides of the tortillas over the filling, and then tightly roll the
end closest to you up and around the filling, pushing any bits that fall
out back into the middle of the burrito. Place the burrito seam-side
down.
 FROZEN (MAKE AHEAD) BURRITOS

Tightly wrap each burrito individually in foil, and then place into a
resealable freezer bag or container. Freeze up to 3 months.

To reheat frozen burritos, unwrap the burrito, place onto a

microwavable plate, cover with a paper towel and microwave for two
minutes, flip and microwave another 2 minutes or until the center is
hot. Enjoy immediately or add a crunchy exterior by following the
directions for toasted burritos below.

TOASTED BURRITOS

Heat a medium skillet over medium heat. Place burritos seam-side

down into the hot pan and toast until the underside is lightly browned
and crisp, 20 to 60 seconds. Rotate the burrito and repeat on all sides.
Depending on how large your skillet is, you may need to do this in
batches.

ADAM AND JOANNE'S NOTES

→ You might have some vegetables leftover. Store them in the

refrigerator up to 4 days. We add them to the top of salads for lunch.

Serving Size 1 burrito / Calories 425 / Total Fat 13.3g / Saturated

Fat 7.7g / Cholesterol 0mg / Sodium 958.6mg / Carbohydrate 67.2g / Dietary Fiber 6.8g / Total Sugars 6.9g / Protein 12.5g

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8 ounces dry pasta
1 medium tomato, diced
1 green onion, finely
sliced
1 large ripe avocado
1/4 teaspoon finely
grated garlic
Juice from a quarter of a
lemon
Salt and fresh ground
pepper, to taste
Serving Size About 1 cup, 1/4 of the recipe / Calories 295 / Total Fat 7.7g / Saturated
Fat 1.5g / Cholesterol 5.1mg / Sodium 593.4mg / Carbohydrate 47.4g / Dietary Fiber 4.6g / Total Sugars 2.7g / Protein 9.6g
QUICK AND EASY AVOCADO
PASTA
Avocado pasta is fast, fresh, and simple. The longest part of this recipe is cooking the
pasta. The dairy-free avocado sauce is made in minutes. In the recipe, we call for grated
garlic. We like to use a microplane grater. If you do not have one at home, mince the
garlic very finely before adding to the sauce.
MAKES 4 SERVINGS  PREP 5 MINUTES COOK 10 MINUTES TOTAL 15 MINUTES
Bring a pot of salted water to the boil and cook pasta according to
package directions. Once cooked, reserve 1/2 cup of hot pasta water
then drain pasta.
Mash the avocado in a large bowl. Stir in the garlic and lemon juice
then season with salt and pepper, to taste.
Stir in a 1/4-cup of the reserved pasta water.
Add pasta, tomatoes, and green onion then toss until the sauce coats
the pasta. If the sauce is too thick, add a little more pasta water. Serve
 "The most
delicious peanut
butter I have
ever tasted!!!"
- Mary

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BASIC PEANUT BUTTER
2 cups (300 grams) unsalted
shelled peanuts
1/4 to 3/4 teaspoon kosher
salt
1 to 2 teaspoons honey
1 to 3 teaspoons peanut or
vegetable oil, if needed
ALMOND PEANUT BUTTER
1 cup (150 grams) unsalted
shelled peanuts
1 cup (150 grams) unsalted
whole almonds
1/4 to 3/4 teaspoon kosher
salt
1 to 2 teaspoons honey
1 to 3 teaspoons peanut or
vegetable oil, if needed
CHOCOLATE PEANUT
BUTTER
2 cups (300 grams) unsalted
shelled peanuts
1/2 teaspoon kosher salt
2 tablespoons peanut oil or
vegetable oil, plus more as
needed
1/2 cup (45 grams)
unsweetened cocoa powder
1 1/2 cups (170 grams)
powdered sugar
Serving Size 1 tablespoon basic PB / Calories 95 / Protein 3 g /Carbohydrate 3 g / Dietary Fiber 1 g /
Total Sugars 1 g / Total Fat 8 g / Saturated Fat 1 g /Cholesterol 0 mg
THE BEST HOMEMADE
PEANUT BUTTER
Peanut butter is so simple to make — all you need is a food processor and 15 minutes.
We make our basic peanut butter crunchy. Sometimes though, we add almonds. And
when we’re feeling bold, we make chocolate peanut butter. (It is seriously good).
MAKES 1 1/4 CUPS PREP 10 MINUTES COOK 10 MINUTES TOTAL 20 MINUTES
ROAST NUTS
Heat oven to 350 degrees F. Add the nuts to a round or square cake
pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan ,
and then roast another 3 to 5 minutes or until the nuts are lightly
browned and smell nutty (careful, they can burn quickly). Let cool.
BASIC PEANUT BUTTER
For crunchy peanut butter, add 1/3 cup of the roasted peanuts to the
bowl of a food processor. Pulse 6 to 8 times, or until the peanuts are
chopped into very small pieces. Transfer chopped peanuts to a bowl
and reserve for later.
Add the roasted peanuts to the bowl of a food processor. Process 1
minute then scrape sides of the bowl with a rubber spatula. Process
another 2 to 3 minutes until the peanut butter is shiny and smooth.
Add your desired amount of salt and honey then process until
combined. (We add 1/2 teaspoon of salt and 1 1/2 teaspoons of
honey). Check the consistency, if it seems too thick, add oil, a teaspoon
at a time, until you are happy with it. For crunchy peanut butter, stir in
the reserved peanuts.
ALMOND PEANUT BUTTER
Add nuts to the bowl of a food processor. Process 1 minute then
scrape sides of the bowl with a rubber spatula. Process another 2 to 3
minutes until shiny and smooth. Add your desired amount of salt and
honey then process until combined. (We add 1/2 teaspoon of salt and
1 1/2 teaspoons of honey). Check the consistency, if it seems too thick
or dry, add oil, a teaspoon at a time, until you are happy with it.
CHOCOLATE PEANUT BUTTER
Add the roasted peanuts to the bowl of a food processor. Process 1
minute then scrape sides of the bowl with a rubber spatula. Process
another 2 to 3 minutes until shiny and smooth. Add salt, oil, cocoa
powder, and the powdered sugar then process another minute until
blended and shiny. Check the consistency, if it seems too thick, add oil,
a teaspoon at a time, until you are happy with it.
ADAM AND JOANNE'S NOTES
→ Transfer the peanut butter to a food-safe container, cover, and then
store in the refrigerator up to one month. If over the month the nut
butter separates, use a spoon to stir it until it is well blended.
 

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1 cup (5 ounces or 140
grams) sesame seeds, we
prefer hulled
2 to 4 tablespoons
neutral flavored oil such
as grape seed, canola or
a light olive oil
Pinch of salt, optional
Serving Size 1 tablespoon / Calories 136 / Protein 3 g / Carbohydrate 5 g / Dietary Fiber 3 g / Total Sugars 0 g / Total Fat 12 g / Saturated
EASY HOMEMADE TAHINI
Making tahini at home is easy and much less expensive than buying from the store. We
recommend looking for sesame seeds in bulk bins or at International, Asian and Middle
Eastern markets for the best deals. While tahini can be made from unhulled, sprouted
and hulled sesame seeds, we prefer to use hulled sesame seeds for tahini. Tahini can be
kept in the refrigerator for a month.
MAKES 1/2 CUP PREP 10 MINUTES COOK 5 MINUTES TOTAL 15 MINUTES
TOAST SESAME SEEDS
Add sesame seeds to a wide, dry saucepan over medium-low heat
and toast, stirring constantly until the seeds become fragrant and
very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame
seeds can burn quickly.
Transfer toasted seeds to a baking sheet or large plate and cool
completely.
MAKE TAHINI
Add sesame seeds to the bowl of a food processor then process until
a crumbly paste forms, about 1 minute.
Add 3 tablespoons of the oil then process for 2 to 3 minutes more,
stopping to scrape the bottom and sides of the food processor a
couple times. Check the tahini’s consistency. It should be smooth, not
gritty and should be pourable. You may need to process for another
minute or add the additional tablespoon of oil.
Taste the tahini for seasoning then add salt to taste. Process 5 to 10
seconds to mix it in.
TO STORE
Store tahini covered in the refrigerator for one month. You may
notice it separates over time, like a natural peanut butter would. If
this happens, give the tahini a good stir before using.
Fat 2 g / Cholesterol 0 mg
 thanks
Thank you for reading! If you
enjoyed this mini cookbook, we
have lots more recipes on our
blog: www.inspiredtaste.net

Happy cooking!

Adam and Joanne Gallagher

www.inspiredtaste.net