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• Green Goddess Potato Salad
• Cauliflower Shawarma
• Lemon Zucchini Orzo
• Nanaimo Bar
• Sweet Potato Poutine Bowls
• Jamaican Rice and Peas
• Plantain Curry
• Chocolate Bounty Cake
• Pecan Pie Cheesecake
• Peaches and Cream Pie
• Jamoca Almond Fudge Ice Cream
• Lemon Mousse
• Date-Caramel Ice Cream
• Banana–Date Caramel Pie
• Peach–Vanilla Frozen Dessert
• Chocolate-Nib Chickpea Cookie Dip
• Classic Vegan New York Cheesecake
• Chickpea and Soy-Curl Patties
• Palak Paneer (Spinach Saag)
• Key Lime Pie
• Grilled Zucchini Tortillas
• Chocolate Blueberry Ice Cream
• Strawberry Rhubarb Galette
• Chocolate Cheesecake & Ganache
• Cranberry–Orange Almond Bars
• Creamy Sun-Dried Tomato Tofu
• Broccoli, Quinoa and Red Lentil Soup
• Blueberry Pie
• Berry–Hibiscus Smoothie
• Apple Turnovers

Green Goddess Potato Salad — Kitchen Monk™ SOS-free version

Reference yield: 6 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Green Goddess Potato Salad · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Omitted raw sprouts.

Ingredients

• 5 medium Yukon Gold Potatoes cut into bite size cubes
• ½ cup tempeh cut into small cubes
• 2 tbsp basil fresh, thinly sliced
• 2 tbsp spring onions thinly sliced
• 1 avocado cut into small cubes

Dressing

• 1 cup basil fresh, loosely packed
• ½ cup parsley
• 1 cup spinach loosely packed
• ¼ cup spring onions chopped
• ¼ cup raisins
• ¼ cup cashews or almonds
• ¼ cup sunflower seeds
• ⅓ cup lemon juice
• 2 tbsp nutritional yeast
• 1 tbsp white wine vinegar
• ½ cup water

Kitchen Monk steps

1. Cook the tempeh according to its package; omit raw sprouts. Boil potato cubes until nearly tender, then roast on a silicone-lined tray at 400°F for about 20 minutes.
2. Blend the dressing group until creamy. Cool potatoes promptly in a shallow container in the refrigerator, then fold together the cooked tempeh, potatoes, remaining salad ingredients, and dressing.

Allergen notes: Tree nuts; Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Cauliflower Shawarma — Kitchen Monk™ SOS-free version

Reference yield: 4 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Cauliflower Shawarma · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.
• Specified broth without added salt, oil, or sugar.

Ingredients

• 1 tbsp smoked paprika
• 1 tsp coriander dry, ground
• 1 tsp cumin
• 1 tsp ginger powder
• ½ tsp cinnamon
• ½ tsp turmeric
• ½ tsp cracked pepper
• 1 tbsp water, replacing the original salted condiment
• 2 tbsp lemon juice
• ½ cup vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 medium cauliflower cut into bite size florets
• 1 medium red onion chopped
• 1 medium yellow potato cubed, bite size
• 8 ounces tempeh cut into bite size cubes
• 2 cloves garlic minced

Kitchen Monk steps

1. Mix the adjusted marinade and spices in a large bowl, then coat cauliflower, onion, potato, tempeh, and garlic.
2. Roast on a lined tray at 425°F for 15 minutes; stir in the reserved marinade and continue about 10 minutes, until potato and tempeh are fully cooked. Allow longer if needed.

Allergen notes: Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Lemon Zucchini Orzo — Kitchen Monk™ SOS-free version

Reference yield: 4 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Lemon Zucchini Orzo · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.
• Specified broth without added salt, oil, or sugar.

Ingredients

• 1 cup orzo gluten free if you need
• 1 medium zucchini cut in half lengthwise and cut into slices
• 1 ½ cups sweet corn
• 2 cloves garlic minced
• ¼ cup basil chopped
• ½ tsp cracked pepper
• 1 tbsp lemon zest

Sauce

• ½ cup tofu firm
• ¼ cup nutritional yeast
• 2 tbsp cashews or almonds
• 1 tbsp water, replacing the original salted condiment
• 1 cup vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 lemon, juiced

Kitchen Monk steps

1. Boil whole-grain orzo in unsalted water until just shy of tender; reserve a little cooking water.
2. Soften zucchini, corn, and garlic in a skillet with splashes of water. Blend the sauce group; combine with vegetables, drained orzo, basil, pepper, and zest. Simmer until pasta is tender and the sauce coats it.

Allergen notes: Tree nuts; Soy; Wheat may be present. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Nanaimo Bar — Kitchen Monk™ SOS-free version

Reference yield: 12 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Plant-Based Nanaimo Bar · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Base

• 1 cup rolled oats
• ½ cup walnuts
• ½ cup shredded coconut unsweetened,
• ½ cup deglet dates or medjool
• ⅓ cup cocoa powder
• 4 tbsp water

Custard

• 1 cup cashews
• ⅓ cup dates
• 2 tbsp lemon juice
• 1 ½ tbsp nutritional yeast
• 1 tbsp corn starch
• 1 tsp vanilla extract
• ⅛ tsp turmeric powder
• ½ cup water

Ganache

• ¾ cup deglet dates or medjool
• ¼ cup cocoa powder
• ¼ cup cashews
• ½ tsp vanilla extract
• ½ cup water hot

Kitchen Monk steps

1. Process the base group into sticky crumbs, adding its water gradually; press into a lined 9-inch square pan.
2. Blend the custard group, then whisk it in a saucepan until thick and bubbling gently. Spread over the base and refrigerate for two hours.
3. Blend the ganache group, spread over the set custard, and refrigerate until firm before cutting.

Allergen notes: Tree nuts; Oats; use certified gluten-free oats when required. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Sweet Potato Poutine Bowls — Kitchen Monk™ SOS-free version

Reference yield: 2 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Plant-Based Sweet Potato Poutine · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.
• Replaced prepared mustard with plain mustard powder mixed with water.
• Specified broth without added salt, oil, or sugar.

Cheese

• ½ cup cashews or almonds, or sunflower seeds
• 2 tbsp nutritional yeast
• 1 tbsp agar agar powder
• 1 ½ tbsp lemon juice
• ½ deglet date
• 1 tsp water, replacing the original salted condiment
• ¾ tsp onion powder
• ½ tsp smoked paprika
• ½ tsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• 1 cup water

Fries

• 2 medium sweet potatoes cut into fries
• ¼ cup vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• ½ tsp cracked pepper or more

Gravy

• 8 ounces mushrooms sliced
• ½ medium onion diced
• 2 cloves garlic minced
• 1 tbsp balsamic vinegar or white wine vinegar
• 1 tsp water, replacing the original salted condiment
• ½ tsp smoked paprika
• ¾ cup vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 tbsp tapioca starch or corn starch

Kitchen Monk steps

1. Blend the curd ingredients. Simmer while stirring for five minutes to activate the agar, then pour into a shallow container and refrigerate until set.
2. Coat sweet-potato fries with the specified water and pepper; roast on a silicone-lined tray at 450°F for about 35 minutes, turning once.
3. Water-sauté mushrooms, onion, and garlic. Blend half with the remaining gravy ingredients, then heat until thick. Serve fries with gravy, remaining mushrooms, and broken-up curds.

Allergen notes: Tree nuts. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Jamaican Rice and Peas — Kitchen Monk™ SOS-free version

Reference yield: 6 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Plant-Based Jamaican Rice and Peas · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Used fully cooked canned beans; did not reproduce the dry-kidney-bean method.
• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Ingredients

• 1 can (14–15 oz) no-salt-added cooked red beans, drained and rinsed
• 2 cloves garlic minced
• 2 tsp ginger minced
• 5 allspice berries (pimenta berries) or 1/4 tsp ground allspice
• 1¼ cups fresh water (instead of saved dry-bean cooking liquid)
• 2 scallions chopped
• 1 small bunch thyme fresh
• 1 tbsp water, replacing the original salted condiment
• 14 ounces coconut milk canned
• 1 scotch bonnet whole, or habanero pepper
• 1 ½ cups rice uncooked long grain brown, rinsed

Kitchen Monk steps

1. Use drained, fully cooked no-salt-added canned beans rather than cooking dry kidney beans in this recipe. Soften garlic, ginger, and allspice with a splash of water.
2. Combine beans, rice, coconut milk, cooking water, scallions, thyme, and whole pepper. Bring to a boil, cover, and simmer until brown rice is tender; add water as needed and use the rice-package timing.
3. Remove the whole pepper, thyme stems, and whole allspice before serving.

Allergen notes: Check all ingredient labels and substitutions; no allergy-free claim is made.. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Plantain Curry — Kitchen Monk™ SOS-free version

Reference yield: 4 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Plant-Based Plantain Curry · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Ingredients

• 1 onion diced
• 3 cloves garlic minced
• 2 tsp ginger minced
• 1 red bell pepper julienned
• 1 tomato diced
• 1 tsp coriander
• 4 allspice berries pimenta berries, or 1/4 tsp ground allspice
• ½ tsp cracked pepper
• 2 tbsp curry powder
• 14 ounces kidney beans canned, drained and rinsed
• 1 sweet potato cubed
• 14 ounces coconut milk canned
• 1 cup water
• 2 plantains ripe, peeled and sliced into rounds
• 1 lime juice
• 1 tbsp water, replacing the original salted condiment

Kitchen Monk steps

1. Water-sauté onion, garlic, and ginger. Add pepper, tomato, and dry spices; stir over moderate heat for five minutes.
2. Add beans, sweet potato, coconut milk, and water. Cover and simmer until sweet potato is nearly tender; add plantain and cook until both are soft. Remove whole allspice; finish with lime.

Allergen notes: Check all ingredient labels and substitutions; no allergy-free claim is made.. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Chocolate Bounty Cake — Kitchen Monk™ SOS-free version

Reference yield: 9 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Plant-Based Chocolate Bounty Cake · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Omitted added salt.

Cake Layer

• 1 ½ cups coconut divided, dried, unsweetened
• 1 cup coconut milk
• ¼ cup deglet dates or medjool
• 1 tsp vanilla extract

Chocolate Layer

• 1 cup deglet dates or medjool
• ⅓ cup cocoa powder
• ¼ cup coconut milk
• 2 tbsp cashews or almonds
• 1 tsp vanilla extract
• 1 cup water hot

Caramel Sauce

• ¼ cup dates
• 1 tsp nutritional yeast
• ⅓ cup water

Topping

• ½ cup sliced almonds toasted

Kitchen Monk steps

1. Blend the coconut-layer liquid ingredients, then mix with the remaining shredded coconut. Press into a lined 9-inch square dish.
2. Blend the chocolate group and spread over the coconut base. Refrigerate at least four hours.
3. Blend the unsalted caramel group; drizzle over chilled slices with the toasted almonds.

Allergen notes: Tree nuts. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Pecan Pie Cheesecake — Kitchen Monk™ SOS-free version

Reference yield: 10 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Plant-Based Pecan Pie Cheesecake · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Crust

• 1 cup pecans toasted
• ½ cup deglet dates or medjool

Filling

• 2 cups cashews unroasted, unsalted
• ½ cup deglet dates or medjool
• 3 tbsp lemon juice
• 1 tsp vanilla extract or vanilla powder
• 1 ¼ cup soy milk unsweetened, or plant based milk of choice

Caramel Sauce

• ½ cup deglet dates or medjool
• 1 tbsp nutritional yeast
• 1 tbsp pecans toasted
• ½ tsp vanilla extract
• 1 cup water

Topping

• 1 cup pecans toasted

Kitchen Monk steps

1. Process crust pecans and dates to sticky crumbs; press into a 6-inch springform pan.
2. Blend the filling group thoroughly and spread over the crust. Refrigerate at least six hours.
3. Blend the topping sauce and simmer briefly until thicker; cool, then spoon over the cheesecake with the topping pecans.

Allergen notes: Tree nuts; Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Peaches and Cream Pie — Kitchen Monk™ SOS-free version

Reference yield: 8 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Plant-Based Peaches and Cream Pie · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Crust

• 1 cup almond flour
• ½ cup rolled oats
• ¼ cup arrowroot powder
• 6 deglet dates or 3 medjool dates
• 2 tbsp flax meal
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp water

Cream Filling

• ½ cup cashews or almonds
• ¾ cup soy milk unsweetened, or plant based milk of choice
• 2 tbsp arrowroot flour or tapioca starch
• 6 deglet dates or 3 medjool dates
• 1 tsp vanilla extract
• 1 tsp lemon juice accidentally omitted from video

Peach Layer

• 2 peaches sliced in half and then sliced thinly

Glaze

• ¼ peach chopped into chunks
• 1 tsp arrowroot powder
• ⅓ cup water

Kitchen Monk steps

1. At 350°F, prepare the crust by grinding its oats and dates and mixing with the other crust ingredients. Add water gradually and press into a tart pan.
2. Blend the cream group and spread in the crust; arrange peach slices over it. Bake about 35 minutes.
3. Blend and briefly simmer the glaze group until thick. Brush onto the cooled pie, then refrigerate.

Allergen notes: Tree nuts; Soy; Oats; use certified gluten-free oats when required. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Jamoca Almond Fudge Ice Cream — Kitchen Monk™ SOS-free version

Reference yield: 2 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Plant-Based Jamoca Almond Fudge Ice Cream · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Ice Cream

• 1 banana medium ripe
• 5 deglet dates or three medjool dates
• 1 tbsp cashews or almonds
• 1 ½ tsp espresso powder or 1/4 cup very strong coffee ( if using, reduce soy milk to 3/4 cup )
• 1 tsp nutritional yeast
• 1 tsp vanilla extract
• 1 cup soy milk unsweetened, or plant based milk of choice.

Chocolate Fudge Sauce

• ½ cup cocoa powder
• 8 deglet dates or 4 medjool dates
• 2 tbsp arrowroot flour or tapioca starch
• ½ tsp vanilla extract
• 1 ½ cups soy milk unsweetened, or plant based milk of choice.

Topping

• ¼ cup almonds toasted, chopped

Kitchen Monk steps

1. Blend the ice-cream base and freeze it in the specified machine-compatible container for 24 hours, following the machine's fill limits.
2. For sauce, blend its dates and liquid, whisk with cocoa and starch, and simmer until thickened; cool promptly.
3. Process the frozen base using your machine's instructions. Mix in chopped almonds and add a small spoonful of sauce.

Allergen notes: Tree nuts; Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Lemon Mousse — Kitchen Monk™ SOS-free version

Reference yield: 4 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Plant-Based Lemon Mousse · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Mousse

• ⅓ cup lemon juice
• ¼ cup almond flour
• ½ cup deglet dates
• ¼ cup tofu firm
• ½ cup soy milk unsweetened, or plant based milk of choice
• ½ tsp vanilla extract
• ¼ tsp turmeric

Almond Cream

• ½ cup almond meal
• 4 deglet dates
• ½ cup soy milk unsweetened, or plant based milk of choice
• ½ tsp vanilla extract

Kitchen Monk steps

1. Blend the mousse ingredients until completely smooth; refrigerate at least six hours.
2. Blend the separate almond-cream group. Spoon mousse into small dishes and add a little cream. Keep both components refrigerated.

Allergen notes: Tree nuts; Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Date-Caramel Ice Cream — Kitchen Monk™ SOS-free version

Reference yield: 2 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Plant-Based Salted Caramel Ice Cream · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Omitted added salt.

Ice Cream

• 1 banana ripe
• 5 deglet dates or 3 medjool dates
• 1 tbsp nutritional yeast
• 1 tbsp cashews
• 1 tsp vanilla extract
• 1 cup soy milk unsweetened, or plant based milk of choice

Caramel Sauce or Chunks

• ½ cup dates
• 2 tbsp cashews
• 1 tbsp nutritional yeast
• ¼ cup soy milk unsweetened, or plant based milk of choice
• ½ tsp vanilla extract
• ½ cup water

Kitchen Monk steps

1. Blend the ice-cream group without either listed salt addition. Freeze for 24 hours in a compatible container and process according to the appliance instructions.
2. Blend the date-caramel group, then simmer while stirring until reduced and thick. Cool before spooning onto the ice cream; this version is not salted caramel.

Allergen notes: Tree nuts; Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Banana–Date Caramel Pie — Kitchen Monk™ SOS-free version

Reference yield: 8 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Banoffee Pie · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Omitted the chocolate-chip layer rather than adding isolated cocoa fat.
• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Crust

• ¾ cup rolled oats organic
• ¾ cup almond flour
• ¼ cup medjool dates or deglet
• 2 tbsp tahini
• 1-2 tbsp water

Caramel Layer

• 2 cup medjool dates or deglet
• ½ cup soy milk unsweetened, or plant milk of your choice
• 2 tbsp nutritional yeast
• 1 tsp water, replacing the original salted condiment
• 1 tsp vanilla extract

Banana Layer

• 2-3 bananas sliced

Cream Topping

• 1 ¼ cups cashews
• 3 deglet dates or 1 1/2 medjool dates
• 1 tsp vanilla extract
• ½ cup water (+ 2 tbsp if needed)
• 2 tsp cocoa powder for decoration

Kitchen Monk steps

1. Process the crust ingredients, adding water gradually, and press into a 9-inch tart dish. Omit the chocolate-chip layer; bake the crust at 350°F for ten minutes and cool.
2. Blend the adjusted date-caramel ingredients and spread in the crust. Add sliced bananas.
3. Blend the topping group, spread over the bananas, dust lightly with cocoa, and refrigerate until serving.

Allergen notes: Tree nuts; Sesame; Soy; Oats; use certified gluten-free oats when required. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Peach–Vanilla Frozen Dessert — Kitchen Monk™ SOS-free version

Reference yield: 2 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Häagen-Dazs Style Peach Ice Cream · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Ingredients

• 1 large peach (1 1/2 cups) chopped
• ½ banana ripe
• 10 deglet dates or 5 medjool dates
• 2 tbsp cashews or almonds
• 1 tsp vanilla extract
• ½ tsp lemon juice
• ½ cup soy milk unsweetened, or plant based milk of choice

Kitchen Monk steps

1. Blend the peach ice-cream ingredients until smooth. Freeze in a compatible container for 24 hours.
2. Process using the frozen-dessert machine's instructions and reprocess if permitted until creamy. Do not try to blend an intact frozen block in an ordinary blender.

Allergen notes: Tree nuts; Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Chocolate-Nib Chickpea Cookie Dip — Kitchen Monk™ SOS-free version

Reference yield: 10 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Chocolate Chip Cookie Dough · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Used whole cacao nibs instead of chocolate chips containing isolated fat or sweetener.

Ingredients

• 14 ounces chick peas cooked, drained and rinsed
• 1 cup deglet dates or medjool dates
• ½ cup peanut butter
• 2 tbsp nutritional yeast
• 2 tsp vanilla extract
• ½ cup plain cacao nibs (no added salt, oil, or sugar)

Kitchen Monk steps

1. Process cooked chickpeas, dates, plain peanut butter, yeast, and vanilla until smooth, scraping the bowl as needed. Fold in the substituted cacao nibs.
2. Serve as a chilled chickpea dip. For baked cookies, flatten small portions on a lined tray and bake at 350°F for about 25 minutes; cool before lifting. This version contains no raw flour.

Allergen notes: Peanuts. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Classic Vegan New York Cheesecake — Kitchen Monk™ SOS-free version

Reference yield: 10 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Classic Vegan New York Cheesecake · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Crust

• 1 ½ cup almond flour
• ½ cup rolled oats organic
• 1 cup dates
• 1 tbsp water

Filling

• 1 cup chickpeas drained, rinsed
• 1 cup cashews
• 1 cup tofu silk
• ⅔ cup deglet dates or medjool
• ¼ cup lemon juice
• 1 tbsp nutritional yeast
• 1 tbsp apple cider vinegar
• 2 ½ tsp vanilla extract
• ¾ cup water

Kitchen Monk steps

1. Process crust ingredients into sticky crumbs and press into a lined 9-inch springform pan. Bake at 350°F for eight minutes.
2. Blend the filling group until smooth; pour into the crust and bake about 40 minutes, until set at the edges. Cool, then refrigerate thoroughly before slicing.

Allergen notes: Tree nuts; Soy; Oats; use certified gluten-free oats when required. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Chickpea and Soy-Curl Patties — Kitchen Monk™ SOS-free version

Reference yield: 6 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Crab Cakes · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Replaced salted seafood seasoning with measured pure spices.
• Replaced prepared mustard with plain mustard powder mixed with water.
• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.
• Replaced brined olives, capers, or pickles with fresh cucumber.

Crab Cakes

• 1 cup Butler soy curls or hearts of palm
• 1 cup warm water
• 2 deglet dates
• 14 ounces chickpeas cooked, drained and rinsed
• ½ red bell pepper diced
• ½ sheet nori torn into small pieces
• ⅓ cup green onions diced
• ⅓ cup arrowroot flour or corn starch
• 2 teaspoons salt-free seasoning (1 teaspoon paprika + ½ teaspoon celery seed + ¼ teaspoon black pepper + ¼ teaspoon ground mustard)
• 1 tbsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• 1 ½ tbsp water, replacing the original salted condiment

Sauce

• ½ cup cashews or firm silk tofu
• 1 deglet date
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• ¼ tsp onion powder
• ½ cup water
• 2 tsp fresh cucumber, finely chopped

Kitchen Monk steps

1. Rehydrate plain soy curls in the blended date-water mixture, following package cooking directions. Mash chickpeas and combine with the cake ingredients and adjusted seasonings; shape six patties.
2. Cook in an oil-free nonstick skillet about four minutes per side, until browned and heated through; allow more time if thick.
3. Blend the adjusted sauce group and stir in the substituted cucumber. Serve alongside the patties.

Allergen notes: Tree nuts; Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Palak Paneer (Spinach Saag) — Kitchen Monk™ SOS-free version

Reference yield: 4 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Palak Paneer (Spinach Saag) · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Specified broth without added salt, oil, or sugar.
• Replaced bottled chili or curry paste with a plain spice-and-water mixture; flavor differs.
• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Marinade

• 14 ounces tofu extra firm, cubed
• ¾ cup vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 tsp onion powder
• 1 tsp ginger powder
• 1 tsp mild salt-free chili mixture (1 part pure paprika or mild chili powder + 2 parts water)

Sauce

• 10 ounces spinach fresh
• 1 onion chopped
• 1 tbsp ginger grated
• 3 cloves garlic minced
• 2 deglet dates
• 1 tbsp lemon juice
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp garam masala
• 1 tsp mild salt-free chili mixture (1 part pure paprika or mild chili powder + 2 parts water)
• 1 tbsp water, replacing the original salted condiment
• 1 cup coconut milk
• 1 cup vegetable broth — use no-salt-added, oil-free, unsweetened broth or water

Kitchen Monk steps

1. Combine the adjusted tofu-marinade group with cubed tofu; refrigerate overnight. Roast tofu on a lined tray at 400°F for about 20 minutes.
2. Pulse spinach, onion, aromatics, dates, and dry seasonings in a processor with a little unsalted broth. Simmer with remaining broth and coconut milk for 15 minutes.
3. Add roasted tofu and heat for another five minutes. Serve with plain brown rice if desired.

Allergen notes: Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Key Lime Pie — Kitchen Monk™ SOS-free version

Reference yield: 10 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Key Lime Pie · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Crust

• 1 ¼ cup almonds
• ⅔ cup deglet dates or medjool
• 1 tbsp nutritional yeast
• 1 tsp vanilla extract

Filling

• 2 cups cashews
• 1 cup key lime juice
• 1 cup deglet dates
• 1 ½ tsp matcha powder optional
• 1 cup soy milk unsweetened, or plant based milk of your choice
• 1 tsp key lime zest

Kitchen Monk steps

1. Process the crust group into sticky crumbs and press into a 9-inch tart pan.
2. Blend the filling group except the zest; spread in the crust and scatter zest on top. Refrigerate at least four hours, or until firm enough to slice.

Allergen notes: Tree nuts; Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Grilled Zucchini Tortillas — Kitchen Monk™ SOS-free version

Reference yield: 4 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Grilled Zucchini Tortillas · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Ingredients

• 1 ½ cups zucchini grated
• 1 cup cornmeal finely ground
• ¼ cup arrowroot powder
• 1 tbsp flax meal
• 2 tsp water, replacing the original salted condiment
• 1 tsp onion powder
• ¼ cup water

Kitchen Monk steps

1. Combine the dry ingredients, then work in grated zucchini and the adjusted liquid. Rest briefly so the flax absorbs moisture.
2. Divide into four balls and press each between parchment sheets. Peel away the paper and cook on an oil-free nonstick griddle, turning when the underside releases; cook both sides thoroughly.

Allergen notes: Check all ingredient labels and substitutions; no allergy-free claim is made.. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Chocolate Blueberry Ice Cream — Kitchen Monk™ SOS-free version

Reference yield: 2 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Chocolate Blueberry Ice Cream · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Ingredients

• 1 cup frozen blueberries
• 4 dates
• 1 tbsp cashews
• 1 tbsp cocoa powder
• 1 tsp lemon juice
• ½ tsp vanilla extract
• 1 cup soy milk unsweetened, or plant based milk of choice

Kitchen Monk steps

1. Blend all ice-cream ingredients. Freeze in a compatible container for 24 hours.
2. Use the machine's recommended setting and reprocessing instructions to obtain a creamy texture. Keep unused portions frozen and follow its instructions for reprocessing leftovers.

Allergen notes: Tree nuts; Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Strawberry Rhubarb Galette — Kitchen Monk™ SOS-free version

Reference yield: 6 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Strawberry Rhubarb Galette · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Omitted the separately linked ice-cream topping.

Date Paste

• ½ cup dates
• ½ cup water hot

Crust

• 1 ½ cups oat flour
• 2 tbsp tahini
• 2 tbsp flax meal
• 1 tbsp nutritional yeast
• ¼ cup date paste
• 3 tsp water if necessary to get mixture to stick together

Filling

• 2 cups strawberries chopped
• 2 cups rhubarb sliced small
• 2 tbsp tapioca starch
• ⅓ cup date paste

Kitchen Monk steps

1. Blend the date-paste group. Mix the crust group with its portion of paste, adding water sparingly; roll between parchment into a roughly 10-inch round.
2. Combine the filling group with its portion of paste. Place in the center, leaving a border, and fold the border over the fruit.
3. Bake at 350°F for about 30 minutes, until fruit is soft and the base is cooked. Omit the separately linked ice-cream topping.

Allergen notes: Sesame; Oats; use certified gluten-free oats when required. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Chocolate Cheesecake & Ganache — Kitchen Monk™ SOS-free version

Reference yield: 10 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Chocolate Cheesecake & Ganache · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Crust

• ¾ cup walnuts or almonds
• ¼ cup raisins
• ½ cup deglet dates

Cheesecake

• 2 cups cashews
• 1 cup deglet dates
• ½ cup cocoa powder
• ½ cup soy milk unsweetened, or plant based milk of choice
• ¾ cup water
• 1 tsp vanilla extract

Ganache

• ½ cup deglet dates
• 2 tbsp almond flour
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• ¾ cup hot water

Kitchen Monk steps

1. Process the crust ingredients to sticky crumbs and press into a 7-inch springform pan.
2. Blend the filling until creamy, spread over the base, and freeze at least two hours until firm.
3. Blend the ganache, remove the cake from its pan, and spoon ganache over it. Refrigerate until serving.

Allergen notes: Tree nuts; Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Cranberry–Orange Almond Bars — Kitchen Monk™ SOS-free version

Reference yield: 9 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Starbucks Cranberry Bliss Bars · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Bar

• 2 cups almond flour
• ½ cup rolled oats organic
• 1 cup deglet dates
• ½ cup cranberries dried
• 1 tbsp nutritional yeast
• 1 tsp vanilla extract
• 1 tsp orange zest
• ½ tsp ginger powder
• ¼ cup soy milk unsweetened, or plant based milk of choice

Frosting

• 1 cup cashews
• ⅓ cup deglet dates
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• ¾ cup water

Topping

• ¼ cup cranberries dried, chopped

Kitchen Monk steps

1. Grind the oats, then process with the remaining bar ingredients, adding the milk gradually to make a cohesive mixture. Press into a lined pan and bake at 350°F for about 25 minutes.
2. Blend the frosting group until creamy. Cool the baked base, frost it, and add the unsweetened cranberry topping. Refrigerate before cutting.

Allergen notes: Tree nuts; Soy; Oats; use certified gluten-free oats when required. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Creamy Sun-Dried Tomato Tofu — Kitchen Monk™ SOS-free version

Reference yield: 2 people. This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Marry Me Chick’n · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Specified broth without added salt, oil, or sugar.

Ingredients

• 2 Meati Classic Cutlets or 14 oz extra firm tofu divided into 2 slabs, or 2 portabella mushrooms
• 3 cloves garlic minced

Sauce

• 1 ½ cups vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• ¼ cup cashews
• ¼ cup nutritional yeast
• 1 tbsp white wine vinegar or apple cider vinegar
• ½ tsp smoked paprika
• ½ tsp oregano
• ½ tsp thyme

toppings

• ¼ cup sun-dried tomatoes julienned
• ¼ tsp red pepper flakes

Kitchen Monk steps

1. Arrange garlic and the specified plain tofu slabs in a baking dish. Blend the sauce group and pour over them.
2. Add the dry-packed tomatoes and pepper flakes. Bake uncovered at 400°F for about 30 minutes, until hot throughout and the sauce has thickened.

Allergen notes: Tree nuts; Soy. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Broccoli, Quinoa and Red Lentil Soup — Kitchen Monk™ SOS-free version

Reference yield: 4 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Happy Belly Soup · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.
• Specified broth without added salt, oil, or sugar.

Ingredients

• 1 small onion diced
• 2 cups broccoli broken into small florets
• 1 cup spinach frozen
• ¼ cup quinoa uncooked
• ¼ cup red lentils uncooked
• 1 tbsp water, replacing the original salted condiment
• 1 tsp fresh ginger minced
• ¾ tsp fennel seed crushed
• 1 ½ liter vegetable broth — use no-salt-added, oil-free, unsweetened broth or water

Kitchen Monk steps

1. Soften onion and ginger in a large pot with a splash of unsalted broth.
2. Add the adjusted ingredients and simmer 20–30 minutes, until quinoa and lentils are fully tender; add water if the soup becomes too thick.

Allergen notes: Check all ingredient labels and substitutions; no allergy-free claim is made.. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Blueberry Pie — Kitchen Monk™ SOS-free version

Reference yield: 8 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Blueberry Pie · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Crust

• 2 cups almond flour
• 1 cup sweet potato purée white sweet potato
• ¼ cup arrowroot powder
• 1 tbsp nutritional yeast
• 2 tbsp flax meal

Filling

• 5 cups blueberries
• ¾ cup dates
• 3 tbsp arrowroot powder
• 1 tbsp lemon juice
• ½ tsp cinnamon
• 1 tsp vanilla extract
• ¾ cup water

Crumble Topping

• ½ cup walnuts
• 4 dates 6 deglet
• 1 tsp lemon juice

Kitchen Monk steps

1. Mix and press the crust group into a pie dish, prick its base, and prebake at 350°F for ten minutes.
2. Blend filling ingredients except blueberries. Simmer with the blueberries until the starch thickens, then transfer into the crust.
3. Pulse the crumble group, scatter over the filling, and bake about 35 minutes. Cool before slicing.

Allergen notes: Tree nuts. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Berry–Hibiscus Smoothie — Kitchen Monk™ SOS-free version

Reference yield: 1 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Creative Juice Smoothie · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Ingredients

• 1 cup hibiscus tea
• ⅓ cup blueberries
• ⅓ cup red dragon fruit
• 1 tbsp walnuts
• 1 tsp flax meal
• 1 banana
• ½ tsp cinnamon

Kitchen Monk steps

1. Brew plain hibiscus tea and cool it. Blend with the measured fruit, walnuts, flax, and cinnamon until smooth.
2. Serve promptly. This smoothie is a food recipe; its name does not establish a medical benefit.

Allergen notes: Tree nuts. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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Apple Turnovers — Kitchen Monk™ SOS-free version

Reference yield: 6 . This adaptation’s cooked yield has not been measured.

Ingredient check: Follow the no-added-salt, oil, or sugar standard at the top of this page for every packaged item. Nuts and seeds are plain and unsalted; plant milks are unsweetened without added oil or salt. All cooking is oil-free.

Original source: Vegan Apple Turnovers · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Retained the ingredient measures with Kitchen Monk ingredient-label checks and independently written directions; no salt, oil, or sugar is added.

Dough

• 1 cup sweet potato purée preferably white sweet potato
• 1 cup almond flour
• ⅔ cup oat flour
• 1 tbsp flax meal
• 1 tbsp nutritional yeast
• 1 tsp lemon juice
• ½ tsp vanilla extract
• ½ tsp turmeric only if using white sweet potato

Filling

• 3 cups apple small chunks, half honey crisp, half granny smith
• 8 deglet dates or 4 medjool dates
• 1 tbsp arrowroot powder
• ½ cup water
• 1 tsp cinnamon
• 1 tbsp white wine vinegar
• 1 tsp vanilla extract

Drizzle

• ¼ cup cashews add all drizzle ingredients to a bowl and let soak for at least an hour
• 3 deglet dates
• ½ tsp vanilla extract
• 1 tsp lemon juice
• ⅓ cup water

Kitchen Monk steps

1. Mix the dough group and divide into six pieces. Blend the filling liquid and dates, then simmer with apple pieces for 5–10 minutes.
2. Roll each dough piece between parchment into a roughly 6-inch round. Add a small spoonful of filling, fold in half, and press the edge closed.
3. Bake at 350°F for about 30 minutes. Blend the drizzle group and spoon over the cooled turnovers.

Allergen notes: Tree nuts; Oats; use certified gluten-free oats when required. Check package labels, substitutions, and cross-contact information. Do not assume a recipe is allergen-free.

Status: Written SOS-free adaptation; not kitchen-tested. Nutrition calculation pending. Refrigerate perishable ingredients and finished food promptly; do not assume dehydrated or baked foods here have validated shelf stability.

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