Choose a recipe

• Mushroom Noodle Bowl
• White Sauce Lasagna
• Everything Spice Crackers
• Everything Potatoes
• Banana–Oat Pudding
• Tofu and Mushroom Sloppy Bowls
• Cheesy Bean & Rice Casserole
• Mashed Potatoes & Mushroom Gravy
• Banana–Coffee Smoothie
• Lentil Flatbread
• Date–Peanut Cocoa Squares
• Warm Farro Cereal Bowl
• Lemon Curd
• Ratatouille
• Tortilla Soup
• Unsweetened Balsamic Reduction
• Creamy Cauliflower Soup with Wild Rice
• Chocolate Pudding
• Walnut–Pomegranate Tempeh Stew
• Tomato Zucchini Wrap
• Rolled Oats and Whole Oat Groats
• Oil-Free Waffle Hash Browns
• Peach–Date Tart
• Sun-dried Tomato & Basil Hummus
• Thai Sauce with Zoodles
• Chive Soy-Yogurt Spread
• Stuffed Date Treats
• Vegetable and Wild Rice Skillet
• Chocolate Oat Milk and Vanilla Creamer
• Quick & Easy Lemon Tahini Dressing

Mushroom Noodle Bowl — Kitchen Monk™ SOS-free version

Reference yield: 6 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: Mushroom Noodle Bowl · 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 kombu and fermented kimchi from this version.
• 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

• 2 cups shiitake mushrooms dried
• 4 cloves garlic
• 1 eggplant
• 1 14 ounce extra firm tofu
• 1 teaspoon ginger powder
• 1 teaspoon lemongrass powder or paste
• ½ teaspoon pepper flakes
• ¼ cup water, replacing the original salted condiment
• ½ cup rice vinegar
• ½ cup deglet dates
• 2 liters vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 4 cups kale chopped
• 1 14 ounce stir fry rice noodles
• 1 teaspoon water, replacing the original salted condiment

Kitchen Monk steps

1. Rehydrate dried mushrooms in hot water for 30 minutes. Roast cubed tofu and eggplant on a lined tray at 350°F for about 30 minutes.
2. Water-sauté garlic. Blend dates with the adjusted vinegar-water mixture; simmer with unsalted broth, ginger, lemongrass, pepper, kale, and sliced mushrooms for 30 minutes. Omit miso, kombu, and kimchi in this version.
3. Cook noodles separately in unsalted water, then add with the roasted vegetables and tofu; heat through.

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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White Sauce Lasagna — Kitchen Monk™ SOS-free version

Reference yield: 10 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 White Sauce Lasagna · 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 prepared mustard with plain mustard powder mixed with water.

Ingredients

• 4 medium zucchini
• 2 onions roughly chopped
• 2 – 8 ounces mushrooms sliced
• 4 cloves garlic minced
• 1 bunch kale
• 1 teaspoon onion powder
• ¼ cup sun-dried tomatoes diced
• 1 – 2 cups fresh basil

Sauce

• 1 cup cashews
• 1 cup organic rolled oats
• 2 teaspoons salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• 2 tablespoons lemon juice
• 4 tablespoons white wine vinegar
• ½ cup nutritional yeast
• 2 teaspoons onion powder
• 2 cups water

Kitchen Monk steps

1. Slice zucchini lengthwise and roast on lined trays at 350°F for 15 minutes. Water-sauté mushrooms and onions until their liquid reduces.
2. Cook kale, garlic, onion powder, and dry-packed tomatoes with a little water until tender; drain. Blend the adjusted white sauce.
3. Layer zucchini, kale, mushrooms, basil, and sauce in a casserole. Finish with sauce and bake at 350°F for about one hour, until set and thoroughly hot.

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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Everything Spice Crackers — Kitchen Monk™ SOS-free version

Reference yield: 8 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: Everything Spice Crackers · 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.

Crackers

• ¾ cup almond flour
• ½ cup flax meal
• ¼ cup chia seeds
• ¼ cup nutritional yeast
• 1 teaspoon onion powder
• ½ teaspoon cracked pepper
• 1 teaspoon water, replacing the original salted condiment
• ½ cup water

Everything Spice

• 2 teaspoons minced dried onion
• 1 teaspoon minced dried garlic
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• ½ teaspoon cracked pepper

Kitchen Monk steps

1. Mix the adjusted cracker group, press into a ball, and roll thinly between parchment sheets.
2. Remove the top sheet, add the separate salt-free spice mixture, and press it gently into the surface.
3. Bake at 300°F for 15 minutes. Turn, remove parchment, score, and bake another 15–20 minutes until crisp; watch closely near the end.

Allergen notes: Tree nuts; Sesame. 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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Everything Potatoes — Kitchen Monk™ SOS-free version

Reference yield: 4 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 Everything Potatoes · 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

• 3 medium yukon gold potatoes

Everything Spice Blend

• 2 teaspoons minced dried onion
• 1 teaspoon minced dried garlic
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• ½ teaspoon cracked pepper

Kitchen Monk steps

1. Mix the plain spices and seeds. Cut washed potatoes in half and moisten the cut surfaces with water so the seasoning adheres.
2. Air-fry at 400°F for about 25–30 minutes, until potatoes are tender throughout. Do not add oil or cooking spray.

Allergen notes: Sesame. 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–Oat Pudding — Kitchen Monk™ SOS-free version

Reference yield: 8 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 Banana Pudding · 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

• Resolved the source’s conflicting date count to 8 Deglet dates for this untested version.

Ingredients

• ½ cup organic rolled oats
• ½ cup cashews
• 2 ½ cups water
• 8 pitted Deglet dates
• 1 ripe banana
• 1 teaspoon vanilla

Kitchen Monk steps

1. Blend oats, cashews, and water, then strain through a fine clean sieve. Blend this liquid with eight Deglet dates, banana, and vanilla.
2. Whisk over moderate heat until a gentle simmer thickens it. Transfer to shallow containers and refrigerate at least four hours.

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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Tofu and Mushroom Sloppy Bowls — Kitchen Monk™ SOS-free version

Reference yield: 8 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 Sloppy Joes · 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 prepared mustard with plain mustard powder mixed with water.
• Used compliant broth instead of cooking wine.
• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Ingredients

• 8 ounces mushrooms diced
• 1 onion diced
• 14 ounces extra firm tofu

Sauce

• 6 ounces tomato paste
• 1 tablespoon salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• 3 deglet dates
• 1 tablespoon unsalted vegetable broth, with no added oil or sugar
• 2 cups water
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon water, replacing the original salted condiment
• ½ teaspoon cracked pepper

Kitchen Monk steps

1. Crumble plain tofu onto a lined tray and bake at 400°F for about 15 minutes. Meanwhile water-sauté onion and mushrooms.
2. Blend the adjusted tomato sauce, add to the skillet with baked tofu, and simmer 10–15 minutes until thick.
3. Serve in a bowl with plain cooked brown rice or a baked potato; omit commercial buns.

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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Cheesy Bean & Rice Casserole — Kitchen Monk™ SOS-free version

Reference yield: 10 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 Cheesy Bean & Rice Casserole · 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 fresh mild green chili instead of canned salted chili.
• Replaced jarred salsa with fresh tomato and lime.
• Specified broth without added salt, oil, or sugar.
• Replaced prepared mustard with plain mustard powder mixed with water.

Ingredients

• 2 cups brown rice uncooked
• 3 cups water
• 1 large onion diced
• 3 cloves garlic minced
• 2 red bell peppers diced
• 4 ounces fresh mild green chili, finely chopped
• 8 ounces frozen spinach
• 30 ounces black beans
• 15 ounces pinto beans
• ½ cup diced fresh tomato mixed with 1 tablespoon lime juice
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano

Sauce

• ½ cup cashews
• 2 cups vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• ½ cup nutritional yeast
• 1 teaspoon onion powder
• 1 tablespoon white wine vinegar
• 1 tablespoon salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• ½ teaspoon turmeric
• ½ teaspoon cracked pepper

Kitchen Monk steps

1. Parcook brown rice in its measured water for about 25 minutes, adding more water if needed. Water-sauté onion and peppers, then add garlic, spinach, beans, fresh salsa substitute, and spices.
2. Blend the adjusted sauce. Combine rice, vegetables, and sauce in a 9-by-13-inch casserole.
3. Bake at 400°F for about 40 minutes, until rice is fully tender and the casserole is hot throughout. Add water and cover if rice needs longer.

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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Mashed Potatoes & Mushroom Gravy — Kitchen Monk™ SOS-free version

Reference yield: 8 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 Mashed Potatoes & Mushroom Gravy · 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.

Potatoes

• 6-8 medium russet potatoes
• 2 tsp onion powder
• ½ tsp cracked pepper
• ½ cup nutritional yeast
• 1 Tbsp water, replacing the original salted condiment
• 2 cups almond milk unsweetened

Mushroom Gravy

• 8 oz mushrooms diced
• ½ cup cashews
• 1 tsp water, replacing the original salted condiment
• 1 Tbsp balsamic vinegar
• ½ tsp smoked paprika
• 1 tsp onion powder
• 1 ½ cups water
• 1 Tbsp cornstarch mixed into 3 Tbsp water

Kitchen Monk steps

1. Boil potato chunks in unsalted water until tender; drain. Mash with seasonings and compliant milk added gradually.
2. Cook mushrooms in a saucepan until their liquid reduces. Blend cashews with water, add the adjusted gravy seasonings, and simmer.
3. Whisk in the starch-water slurry and heat until thick. Spoon over the mashed potatoes.

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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Banana–Coffee Smoothie — 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 Coffee 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

• 2-3 cups banana chunks frozen
• 1 ½ Tbsp espresso amount is adjustable according to your taste, could also use decaf
• 1 Tbsp peanut butter
• 1 cup almond milk unsweetened
• 1 tsp vanilla extract

Kitchen Monk steps

1. Blend frozen banana, plain peanut butter, compliant milk, vanilla, and the chosen amount of coffee until creamy.
2. Start with a small amount of coffee and adjust for taste; decaffeinated coffee is an option.

Allergen notes: Tree nuts; 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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Lentil Flatbread — Kitchen Monk™ SOS-free version

Reference yield: 12 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 Lentil Flatbread · 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 red lentils
• 2 cups water

Kitchen Monk steps

1. Rinse red lentils, soak in the measured water in the refrigerator for three hours, and blend the lentils and soaking water into a smooth batter.
2. Spread a small ladleful in a preheated oil-free nonstick pan. Cook until the surface sets, turn, and continue until no wet batter remains in the center.

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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Date–Peanut Cocoa Squares — Kitchen Monk™ SOS-free version

Reference yield: 16 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 Peanut Butter Cup Fudge · 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.

Peanut Butter Layer

• 4 deglet dates or 2 medjool dates
• ⅓ cup peanut butter oil free, sugar free
• ½ cup almond meal
• ½ tsp vanilla
• 1 – 2 tsp water if needed

Chocolate Layer

• 16 deglet dates or 8 medjool dates
• ⅔ cup almond meal
• ⅔ cup cocoa powder
• 1 tsp vanilla

Kitchen Monk steps

1. Process the peanut layer until cohesive, adding its water sparingly. Separately process the chocolate layer to the same texture.
2. Press half the chocolate mixture into a lined dish, then add the peanut layer and remaining chocolate mixture.
3. Refrigerate for a few hours until firm and cut into small portions.

Allergen notes: Tree nuts; 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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Warm Farro Cereal Bowl — 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: Warm Farro Cereal Bowl · 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 dry farro
• 2 cups water
• ¼ cup dried figs diced
• ½ apple diced
• ¼ cup toasted pecans or nut of your choice
• ½ cup almond milk unsweetened, or plant milk of your choice
• cinnamon sprinkle

Kitchen Monk steps

1. Soak farro overnight in the refrigerator, drain, and rinse. Cook in fresh water according to its package until fully tender; time varies with pearling.
2. Divide into bowls and add diced figs, apple, plain nuts, compliant milk, and cinnamon.

Allergen notes: Tree nuts; 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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Lemon Curd — Kitchen Monk™ SOS-free version

Reference yield: 10 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 Lemon Curd · 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

• ½ cup organic rolled oats
• 2 cups water
• ¼ cup lemon juice
• ½ tsp lemon zest
• ½ tsp vanilla extract
• ½ cup deglet dates
• turmeric powder sprinkle

Kitchen Monk steps

1. Blend oats with water and strain. Blend the resulting liquid with dates and strain again if needed.
2. Whisk in lemon, zest, vanilla, and turmeric. Heat while stirring until gently bubbling and thick; transfer to a shallow container and refrigerate promptly.

Allergen notes: 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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Ratatouille — Kitchen Monk™ SOS-free version

Reference yield: 8 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 Ratatouille · 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 compliant broth instead of cooking wine.
• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Ingredients

• 2 medium eggplants chopped into bite size chunks
• 2 medium zucchini chopped into bite size chunks
• 2 yellow onions chopped
• 3 cloves garlic minced
• 2 red bell peppers
• 28 oz tomatoes chopped
• 6 oz tomato paste
• 3 deglet dates blended into 1 cup water
• 1 cup unsalted vegetable broth, with no added oil or sugar
• 1 tsp oregano
• 1 tsp basil
• ½ tsp thyme
• ½ tsp cracked pepper
• 1 tsp water, replacing the original salted condiment

Kitchen Monk steps

1. Roast eggplant and zucchini on lined trays at 400°F for about 20 minutes. Water-sauté onion and pepper separately.
2. Simmer the adjusted tomato, date, herb, and unsalted-broth mixture with garlic for 15 minutes.
3. Combine vegetables and sauce in a casserole and bake about 40 minutes, until tender throughout. Do not add wine, aminos, or oil.

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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Tortilla Soup — Kitchen Monk™ SOS-free version

Reference yield: 8 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: Tortilla 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.

Ingredients

• 1 onion diced
• 3 cloves garlic minced
• 28 oz tomatoes chopped
• 15 oz kidney beans
• 15 oz black beans
• 4 corn tortillas
• 1 kale bunch, chopped ( about 4 cups)
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp jalapeno powder or 2 tsp chopped fresh jalapeno
• 2 tsp garlic powder
• 8 cups water
• 2 tsp water, replacing the original salted condiment

Kitchen Monk steps

1. Water-sauté onion, then garlic and kale. Add no-salt-added tomatoes and cooked beans, spices, one chopped compliant tortilla, and water.
2. Simmer about 30 minutes; blend only a small portion with an immersion blender if desired.
3. Cut the remaining compliant tortillas into strips and bake at 350°F until crisp, checking after five minutes. Scatter over each bowl without adding aminos.

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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Unsweetened Balsamic Reduction — Kitchen Monk™ SOS-free version

Reference yield: Approximately 4 fluid ounces after reduction; actual yield varies. 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: Balsamic Reduction · 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

• 16 oz balsamic vinegar

Kitchen Monk steps

1. Use balsamic vinegar containing no added sugar, salt, or caramel syrup. Bring to a gentle simmer in a saucepan.
2. Reduce over low heat until roughly one-quarter of the starting volume remains, watching closely so it does not scorch. Cool and refrigerate; this concentrated vinegar is not a whole-fruit sweetener.

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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Creamy Cauliflower Soup with Wild Rice — Kitchen Monk™ SOS-free version

Reference yield: 8 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: Creamy Cauliflower Soup with Wild Rice · 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

• 1 cauliflower cut into florets
• 1 onion diced
• 3 carrots diced
• 3 stalks celery diced
• 3 cloves garlic minced
• 1 tsp oregano
• ½ tsp thyme
• ½ tsp cracked pepper
• 1 liter vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 liter water
• 1 lemon juice
• ½ cup nutritional yeast
• 2 cups wild rice cooked

Kitchen Monk steps

1. Water-sauté onion, carrots, celery, and garlic. Add cauliflower, herbs, unsalted broth, water, and lemon.
2. Simmer about 35 minutes until cauliflower is very soft; add yeast and blend carefully with an immersion blender.
3. Stir in separately cooked wild rice and reheat 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 Pudding — Kitchen Monk™ SOS-free version

Reference yield: 6 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 Chocolate Pudding · 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 organic rolled oats
• ¼ cup cashews
• 4 cups water
• 10 Medjool dates
• 1 tsp vanilla extract
• 4 Tbs cocoa powder

Kitchen Monk steps

1. Blend oats, cashews, dates, and water thoroughly; strain through a clean fine sieve or milk bag.
2. Whisk cocoa and vanilla into the liquid and heat while stirring until the pudding gently bubbles and thickens. Serve warm or cool promptly in shallow covered containers.

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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Walnut–Pomegranate Tempeh Stew — Kitchen Monk™ SOS-free version

Reference yield: 8 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 Fesenj?n (Fesanjoon) · 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 salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Ingredients

• 2 onions
• 1 ½ cups walnuts
• 2 cups vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 liter pomegranate juice
• 8 oz tempeh cubed
• 1 sweet potato cubed
• 1 lb spinach frozen
• 3 deglet dates
• ½ tsp turmeric
• ¼ tsp cinnamon
• ⅛ tsp nutmeg
• 1 tsp water, replacing the original salted condiment

Kitchen Monk steps

1. Blend onion, plain pomegranate juice, walnuts, and dates until smooth. Transfer to a large saucepan.
2. Add the remaining adjusted ingredients, including plain tempeh, and simmer about 45 minutes until sweet potato and tempeh are fully cooked and the sauce thickens. Add water as needed; serve with plain cooked rice if desired.

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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Tomato Zucchini Wrap — Kitchen Monk™ SOS-free version

Reference yield: 8 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: Tomato Zucchini Wrap · 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

• 2 ½ cups water
• 3 cups zucchini chopped
• 1 cup sunflower seeds
• 1 cup tomatoes chopped
• 2 Tbsp tomato paste unsalted
• 2 tsp oregano
• 1 tsp water, replacing the original salted condiment
• 2 Tbsp psyllium husk

Kitchen Monk steps

1. Blend the adjusted wrap ingredients until completely smooth. Spread thinly and evenly on two lined dehydrator trays.
2. Dry at 120°F for about four hours, turn and remove the liner, then continue until the sheets are dry enough to handle, about four hours more.
3. Cool and refrigerate. This preparation has not been validated as shelf-stable; discard if spoilage develops.

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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Rolled Oats and Whole Oat Groats — 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: Oatmeal & Oat Groats · 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.

Oatmeal

• 1 cup organic rolled oats
• 2 cups water

Oat Groats

• 1 cup organic oat groats
• 2 cups water
• 1 Tbsp lemon juice

Kitchen Monk steps

1. For rolled oats, simmer the listed oats and water for about five minutes, stirring to your preferred texture.
2. For groats, soak overnight in the refrigerator with water and lemon, then drain and rinse. Cook in fresh water according to the package until tender, adding water as needed; whole groats usually take longer than rolled oats.

Allergen notes: 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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Oil-Free Waffle Hash Browns — Kitchen Monk™ SOS-free version

Reference yield: 4 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: Waffle Maker Hash Browns · 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

• 3 lbs organic russet potatoes

Kitchen Monk steps

1. Shred washed potatoes and squeeze firmly in a clean towel to remove excess water.
2. Press a moderate layer into a preheated nonstick waffle maker that permits use without oil. Cook until browned and cooked through, checking around 30 minutes.
3. If the appliance requires greasing, use a silicone-lined oven tray instead and bake at 400°F, turning until tender and crisp. Do not add the video's oil spray.

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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Peach–Date Tart — Kitchen Monk™ SOS-free version

Reference yield: 8 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: Sugar Free Peach Tart · 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 meal or almond flour
• 1 cup deglet dates

Filling

• 3-4 peaches
• 1 tsp arrowroot powder
• 2 deglet dates
• ¾ cups water

Kitchen Monk steps

1. Process almond meal and dates until sticky and press into a tart pan.
2. Blend half a peach with the filling dates, water, and starch. Spread most over the base; arrange remaining peach slices and add the rest of the blended mixture.
3. Bake at 350°F for about 35 minutes, then cool fully before removing from the pan. The fruit and dates still contain naturally occurring sugar.

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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Sun-dried Tomato & Basil Hummus — Kitchen Monk™ SOS-free version

Reference yield: 8 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: Sun-dried Tomato & Basil Hummus · 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

• 28 ounces chickpeas 2 – 14 ounce cans
• ½ cup aquafaba liquid from one of the cans of chickpeas
• ¼ cup tahini
• ⅓ cup basil packed fresh
• ⅓ cup sun-dried tomatoes
• 2 Tbsp tomato paste
• 1 Tbsp raisins
• 1 lemon juice

Kitchen Monk steps

1. Use no-salt-added chickpeas and their plain canning liquid. Soften dry-packed tomatoes in warm water if needed.
2. Blend all adjusted ingredients, adding the specified liquid gradually until smooth. Serve as a dip or spread and refrigerate promptly.

Allergen notes: Sesame. 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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Thai Sauce with Zoodles — Kitchen Monk™ SOS-free version

Reference yield: 4 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: Thai Sauce with Zoodles · 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 bottled chili or curry paste with a plain spice-and-water mixture; flavor differs.

Ingredients

• 4 large zucchini spiralized
• ⅓ cup water
• 2 Tbs peanut butter
• 1 water, replacing the original salted condiment
• 1 clove garlic
• 1 date
• 1 Tbsp mild salt-free chili mixture (1 part pure paprika or mild chili powder + 2 parts water)
• 1 tsp water, replacing the original salted condiment
• juice of 2 limes
• handful of cherry tomatoes about 5 oz, cut in half
• 2 spring onions chopped
• black sesame seeds

Kitchen Monk steps

1. Blend the adjusted peanut-tamarind sauce, using plain chili instead of sriracha and water instead of aminos.
2. Heat zucchini noodles in a pot for about five minutes. Add tomatoes, spring onions, and sauce; toss until warmed. Finish with plain sesame seeds.

Allergen notes: Peanuts; Sesame. 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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Chive Soy-Yogurt Spread — Kitchen Monk™ SOS-free version

Reference yield: 8 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 Cream Cheese · 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 compliant commercial yogurt instead of requiring home fermentation.
• 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.

Ingredients

• 2 cups plain unsweetened commercial soy yogurt with no added salt or oil
• ½ – 1 tsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• 1 tsp water, replacing the original salted condiment
• ⅓ tsp cracked pepper
• 1 tsp lemon juice
• ½ tsp onion powder
• 2 Tbsp chives

Kitchen Monk steps

1. Use plain unsweetened commercial soy yogurt without added salt or oil. Drain overnight in the refrigerator through a clean coffee filter supported over a bowl.
2. Stir the thickened yogurt with the adjusted mustard seasoning, lemon, onion, pepper, and chives. Keep refrigerated; this version does not require home fermentation.

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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Stuffed Date Treats — Kitchen Monk™ SOS-free version

Reference yield: 8 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: Stuffed Date Treats · 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

• 8 Medjool Dates
• 4 tsp Peanut Butter or Almond Butter
• 1 tbsp toasted sesame seeds toasted hazelnut pieces or topping of your choice

Kitchen Monk steps

1. Slit each date lengthwise and remove the pit without cutting through the other side.
2. Fill with a little plain nut butter and press the open side into unsalted seeds or chopped nuts. Refrigerate in a covered container.

Allergen notes: Tree nuts; Peanuts; Sesame. 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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Vegetable and Wild Rice Skillet — Kitchen Monk™ SOS-free version

Reference yield: 4 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: Dr Greger’s Unfried Rice · 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.

Umami Sauce

• 1 cup vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 tsp garlic minced
• 1 tsp ginger minced
• 2 deglet dates
• 1 tsp tomato paste
• ½ tsp cracked pepper
• 1 Tbsp tahini
• 2 tsp blended lemon peel lemon and blend the whole lemon
• 1 Tbs white wine vinegar
• 1 Tbsp tahini

Main Recipe:

• 1 Tbsp tahini
• 1 Tbsp white wine vinegar
• 1 red onion chopped
• 1 large carrot diced
• 2 cups broccoli florets
• 2 cloves garlic
• 1 ½ tsp ginger minced
• 3 cups wild rice cooked
• 1 cup mushrooms diced
• 14 oz extra firm tofu cubed and baked at 350° for 20 minutes

Kitchen Monk steps

1. Blend the adjusted umami group. Mix two tablespoons of it with the tahini and vinegar listed in the main group; reserve extra sauce separately.
2. Water-sauté onion, carrot, garlic, and ginger for five minutes. Add broccoli, mushrooms, and cooked tofu and continue until tender.
3. Fold in cooked rice and the measured sauce; heat thoroughly. Refrigerate any extra sauce promptly.

Allergen notes: Sesame; 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 Oat Milk and Vanilla Creamer — 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: Chocolate Oat Milk & Coffee Creamer · 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.

Chocolate Oat Milk

• 2 cups oat milk
• 1 tsp cocoa powder
• 1 date
• ½ tsp vanilla powder or extract

Creamer

• 2 cups oat milk
• ¼ tsp vanilla powder or extract
• 1 date

Kitchen Monk steps

1. For chocolate milk, blend the chocolate-milk group and strain if desired.
2. For creamer, blend its separate group until smooth. These are two preparations from one source video; make only the component you need and refrigerate promptly.

Allergen notes: 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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Quick & Easy Lemon Tahini Dressing — Kitchen Monk™ SOS-free version

Reference yield: 5 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: Quick & Easy Lemon Tahini Dressing · 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 water
• 2 Tbsp tahini
• 2 tbsp lemon juice
• 4 deglet dates

Kitchen Monk steps

1. Blend water, plain tahini, lemon, and pitted dates until smooth, scraping the blender as needed.
2. Add a little water if required for pouring and keep the finished dressing refrigerated.

Allergen notes: Sesame. 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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