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• Broccoli Waldorf Salad
• Creamy Oat Milk
• Moussaka
• Chickpea–Celery Salad
• Broccoli & Mushroom Stir Fry
• Green Beans & Stewed Tomatoes
• Pineapple–Cherry Ginger Smoothie
• Scalloped Potatoes
• Instant Pot Vegan Thai Peanut Soup
• Easy Cabbage Soup in the Instant Pot
• Corn Tortillas
• Instant Pot Vegan Black Bean Soup
• Pecan Pie
• Cashew Pasta Sauce and Whole-Grain Macaroni
• Pad Thai
• Creamy Chickpea Curry
• Mexican Hot Chocolate
• Quinoa Flat Bread
• Cherry Pie
• Creamy Broccoli Potato Soup
• Mango Lassi
• Moroccan Vegetable Soup
• Basil–Avocado Pesto
• Orange Tahini Dressing
• Tikka Masala
• Everything Cookies
• Salt Free Vegetable Broth
• Chocolate Cherry Nicecream
• Lemon Meringue Chia Pudding
• Eggplant, Lettuce and Tomato Bowls

Broccoli Waldorf Salad — 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: Broccoli Waldorf 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

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

Ingredients

• 1 lb broccoli cut in to small bites
• ¼ cup red onion diced
• ¼ cup dried cranberries
• 1 cup blueberries
• 1 apple diced
• ⅓ cup sunflower seeds
• 1 cup water
• 2 tsp white wine vinegar
• 1 lemon juice
• 2 medjool dates
• ½ cup cashews
• 1 Tbsp poppy seeds

Kitchen Monk steps

1. Combine prepared broccoli, onion, apple, berries, unsweetened dried fruit, and plain sunflower seeds.
2. Blend the dressing liquid with dates and cashews, toss through the salad, and stir in poppy seeds. Refrigerate until serving; steam and cool broccoli first if a softer texture is preferred.

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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Creamy Oat Milk — 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: Creamy Oat Milk · 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

Kitchen Monk steps

1. Blend oats, plain cashews, and water briefly, about 30 seconds.
2. Strain through a clean milk bag over a bowl, squeezing gently, then refrigerate the milk promptly in a clean covered container.

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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Moussaka — 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 Moussaka · 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 prepared mustard with plain mustard powder mixed with water.

Ingredients

• 2 eggplants sliced in 1/4 inch slices
• 2 russet potatoes sliced 1/4 inch thick
• 1 cup brown lentils dry
• 1 onion
• 15 oz chopped tomatoes
• 6 oz tomato paste
• 4 cloves garlic minced
• 1 ½ tsp oregano
• 1 ½ tsp smoked paprika
• 1 tsp cinnamon
• ½ tsp cracked pepper
• 1 tsp fresh mint or 1/2 tsp dried
• 1 tsp onion powder
• ½ cup unsalted vegetable broth, with no added oil or sugar
• 1 ½ cup water
• 1 cup cashews
• 1 Tbsp white wine vinegar
• ¼ cup nutritional yeast
• 2 Tbsp raisins
• 1 Tbsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• nutmeg sprinkle

Kitchen Monk steps

1. Cook lentils fully in unsalted water. Roast eggplant and potato slices on lined trays at 400°F for about 30 minutes, turning halfway.
2. Water-sauté onion and garlic; simmer with lentils, tomato ingredients, herbs, and unsalted broth substituted for wine. Blend the adjusted white sauce separately.
3. Layer eggplant, lentil filling, potatoes, and remaining eggplant in an ungreased baking dish. Add sauce and bake at 350°F for about 45 minutes, until thoroughly hot.

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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Chickpea–Celery Salad — 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: Mock Tuna 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

• Replaced brined olives, capers, or pickles with fresh cucumber.
• Replaced prepared mustard with plain mustard powder mixed with water.

Ingredients

• 28 oz garbanzo beans
• ¼ cup red onion diced
• 1 spring onion diced
• 1 stalk celery diced
• 2 Tbsp fresh cucumber, finely chopped
• 2 Tbsp tahini
• 2 Tbsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• 2 lemons juice
• 1 date
• cracked pepper sprinkle

Kitchen Monk steps

1. Mash cooked no-salt-added chickpeas lightly and mix with onion, celery, and the substituted fresh cucumber.
2. Blend the adjusted tahini, mustard seasoning, lemon, and date mixture, adding water as necessary. Toss through the chickpeas with pepper; serve over greens rather than salted bread or crackers.

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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Broccoli & Mushroom Stir Fry — 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: Broccoli & Mushroom Stir Fry · 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 optional soy sauce.

Ingredients

• 4 cups Broccoli
• 8 oz. mushrooms sliced
• 1 red onion slices
• 3 cloves garlic minced
• 1 inch ginger minced
• 2 carrots shredded
• ⅓ cup cashews
• 4 Tbsp rice wine vinegar
• 3 deglet dates
• ½ cup water

Kitchen Monk steps

1. Water-sauté onion, garlic, and ginger. Add broccoli and mushrooms and cook about five minutes.
2. Blend vinegar, water, and dates; add to the pan with carrot and plain cashews. Stir until vegetables are tender-crisp and hot. Omit optional soy sauce.

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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Green Beans & Stewed Tomatoes — 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: Green Beans & Stewed Tomatoes · 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 lbs green beans
• 1 large onion diced
• 8 oz mushrooms diced
• 3 cloves garlic minced
• 2 tsp onion powder
• 1 ½ tsp oregano
• 1 tsp tarragon
• ½ lemon
• 3 oz tomato paste 3 Tbsp
• 14 oz chopped tomatoes chopped
• 3 cups water

Kitchen Monk steps

1. Soften onion with a little water in a deep skillet, then add the remaining adjusted ingredients.
2. Cover and simmer about 15 minutes, uncover, and continue another 10–15 minutes until green beans are tender and the tomato liquid reduces. Remove lemon seeds 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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Pineapple–Cherry Ginger Smoothie — Kitchen Monk™ SOS-free version

Reference yield: 1 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: Anti-Inflammatory 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

• ½ cup pineapple frozen
• ½ cup dark sweet cherries frozen
• 1 inch turmeric
• ½ in ginger
• ½ cup almond milk unsweetened, or plant based milk of your choice

Kitchen Monk steps

1. Blend pineapple, cherries, fresh turmeric, ginger, and compliant plant milk until smooth.
2. Serve promptly. This version is titled Pineapple–Cherry Ginger Smoothie; it does not claim to treat inflammation.

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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Scalloped Potatoes — 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 Scalloped 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

• Replaced prepared mustard with plain mustard powder mixed with water.

Ingredients

• 3 lb Yukon gold potatoes
• 1 onion
• cracked pepper
• 2 tsp onion powder
• ½ cup cashews
• 1 Tbsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• 1 lemon juice
• ½ cup Nutritional Yeast
• 1 ½ cups water

Kitchen Monk steps

1. Thinly slice potatoes and onion. Blend the adjusted cashew sauce.
2. Layer potatoes and onion in a baking dish, adding sauce between layers and over the top.
3. Cover and bake at 350°F about 90 minutes, then uncover about ten minutes. Check that the thickest potato slices are fully tender.

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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Instant Pot Vegan Thai Peanut 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: Instant Pot Vegan Thai Peanut 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

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

Ingredients

• 2 onions diced
• 8 oz mushrooms diced
• 2 cups sweet potatoes diced
• 2 cup cabbage diced
• 4 cups spinach fresh
• ½ cup peanut butter
• 14 oz garbonzo beans
• 2 tsp ginger powder
• 2 tsp onion powder
• 3 oz tomato paste
• ½ tsp red chili flakes
• 1 lime juice
• 6 cups water

Kitchen Monk steps

1. Whisk water, spices, and plain peanut butter in the pressure-cooker pot; add the prepared vegetables, cooked no-salt-added chickpeas, and remaining ingredients.
2. Stay below the appliance's fill line. Cook at high pressure for 15 minutes, allow at least 15 minutes natural release, and open only after pressure drops safely; follow the appliance manual.

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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Easy Cabbage Soup in the Instant Pot — 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: Easy Cabbage Soup in the Instant Pot · 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 cabbage chopped ( about 10 cups )(890g)
• 42 oz tomatoes chopped
• 1 large onion chopped
• 3-4 carrots chopped
• 2 red bell peppers chopped
• 3 celery stalks, chopped
• 1 lemon juice
• 2 cups water

Kitchen Monk steps

1. Place the prepared cabbage, no-salt-added tomatoes, onion, carrots, pepper, celery, lemon, and water in the pressure cooker below its fill line.
2. Cook at high pressure for 15 minutes and allow at least 15 minutes natural release. Open only when depressurized according to the appliance manual; stir and serve.

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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Corn Tortillas — 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: Corn 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

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

Ingredients

• 1 ¾ cups Masa Harina Flour
• ¼ cup arrowroot powder
• 1 lime juice
• 1 ½ – 2 cups hot water

Kitchen Monk steps

1. Combine masa harina and arrowroot. Work in lime and hot water gradually until a soft, cohesive dough forms; knead briefly.
2. Divide into eight balls, press each between parchment sheets, remove paper, and cook in an oil-free nonstick griddle about one minute per side, continuing until no raw dough remains.

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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Instant Pot Vegan Black Bean Soup — 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: Instant Pot Vegan Black Bean 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

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

Ingredients

• 1 lb black beans uncooked
• 1 large onion diced
• 3 cloves garlic minced
• 15 oz tomatoes chopped
• 1 liter vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• ½ tsp cumin

Kitchen Monk steps

1. Sort and rinse dry black beans. Water-sauté onion and garlic in the pressure cooker, then add beans, no-salt-added tomatoes, cumin, and unsalted broth.
2. Use adequate liquid and remain below the manufacturer's bean fill line. Cook at high pressure for 35 minutes, allow 20 minutes natural release, and open safely.
3. Check that beans are fully tender; older beans may require more cooking and additional water. Do not substitute dry kidney beans for black beans here.

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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Pecan Pie — 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: Pecan 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 almonds
• ½ cup deglet dates
• ½ cup raisins
• 2 Tbsp flax meal
• ¼ cup water

Filling:

• 2 cups deglet dates
• 2 cups hot water
• 2 Tbsp peanut butter
• ½ cup pecans chopped
• 1 lemon juice
• 2 tsp arrowroot powder

Topping:

• 1-1/2 cups pecan halves

Kitchen Monk steps

1. Process the crust group, press into a 9-inch pie plate, and prebake at 350°F for 5–10 minutes.
2. Blend the filling group, spread into the crust, and arrange plain pecan halves on top.
3. Bake about 35 minutes, then cool and refrigerate before slicing.

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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Cashew Pasta Sauce and Whole-Grain Macaroni — 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: Mac & 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

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

Ingredients

• ¾ cup cashews
• ¼ cup raisins
• ¼ cup white wine vinegar
• ½ tsp tarragon optional
• ⅓ – ½ cup nutritional yeast
• 2 tsp onion powder
• water enough to cover ingredients in blender by 1 inch
• 1 tsp water, replacing the original salted condiment
• 10 oz gluten free pasta noodle of choice I used rigatoni

Kitchen Monk steps

1. Cook the selected whole-grain pasta in unsalted water according to its package.
2. Blend the adjusted cashew sauce without aminos, using enough water to make it pourable. Toss with hot drained pasta and heat briefly if needed.

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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Pad Thai — 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: Pad Thai · 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 mung-bean sprouts.

Ingredients

• 2 cloves garlic
• 1 ½ Tbsp peanut butter
• 2 limes juice
• ½ jalapeño fresh
• 3 deglet dates
• 1 cup water
• 1 cup carrots shredded
• ½ red bell pepper sliced
• 1 ½ cup red cabbage shredded
• 2 green onions diced
• 8 oz pad thai rice noodles

Kitchen Monk steps

1. Blend garlic, plain peanut butter, lime, chili, dates, and water to make the sauce. Omit all raw sprouts in this version.
2. Water-sauté carrot, pepper, and cabbage until tender-crisp. Cook noodles separately in unsalted water.
3. Toss noodles and vegetables with enough sauce to coat; heat thoroughly. Add chopped cilantro or plain peanuts if desired.

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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Creamy Chickpea Curry — 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: Creamy Chickpea 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 yellow onion diced
• 1 red onion diced
• 3 cloves garlic minced
• 2 Tbsp balsamic vinegar
• 2 tsp onion powder
• 2 tsp turmeric
• 1 Tbsp smoked paprika
• 2 Tbsp nutritional yeast
• chili powder to preferred spiciness
• 1 tsp cinnamon
• 1 Tbsp red curry powder
• 1 Tbsp garam masala
• ½ tsp cracked pepper
• 1 tsp cumin
• 6 oz tomato paste
• 14 oz chopped tomatoes
• 14 oz coconut milk
• 42 oz chickpeas
• ¼ cup raisins
• 1 tsp water, replacing the original salted condiment
• 4 cups baby kale

Kitchen Monk steps

1. Water-sauté onions and garlic, then stir in vinegar, pure spices, and no-salt-added tomato paste.
2. Add the remaining adjusted ingredients except kale and simmer until the sauce thickens and chickpeas are hot.
3. Fold in kale and cook until tender. Do not add aminos or salted curry paste.

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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Mexican Hot Chocolate — 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: Mexican Hot Chocolate · 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 unsweetened plant milk
• 1 date
• ½ tsp vanilla
• 1 Tbsp cocoa powder
• sprinkle cayenne or chili powder
• sprinkle cinnamon

Kitchen Monk steps

1. Blend compliant plant milk with the date, cocoa, and vanilla until smooth.
2. Heat gently in a saucepan while stirring. Add a small pinch of plain cinnamon and optional cayenne 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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Quinoa Flat Bread — 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: Quinoa Flat Bread · 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 quinoa
• 1 ½ cups water
• 1 tsp onion powder

Kitchen Monk steps

1. Rinse quinoa and blend with water and onion powder into a smooth batter.
2. Spread on a lined tray and bake at 400°F for 20–25 minutes, until the center is fully cooked. Rest five minutes, turn carefully, and peel away the liner.

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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Cherry Pie — 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 Cherry 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 almond meal
• ⅓ cup tapioca starch
• 2 Tbsp flax meal
• 4 Tbsp water
• 1 Tbsp lemon juice

Filling

• 1 – 16 oz frozen cherries
• ½ cup water
• 3 deglet dates
• 1 Tbs arrowroot powder

Crumble Top

• ½ cup organic rolled oats
• ½ cup almond meal
• 3 deglet dates
• cinnamon

Kitchen Monk steps

1. Rest flax and water for five minutes, then mix with the remaining crust ingredients. Roll between parchment and fit into a pie dish.
2. Place cherries in the crust, reserving half a cup. Blend the reserved cherries with filling water, dates, and starch; pour over the fruit.
3. Pulse the topping group to crumbs, scatter over the pie, and bake at 350°F for about 45 minutes. Cool before slicing.

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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Creamy Broccoli Potato 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: Creamy Broccoli Potato 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

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

Ingredients

• 2 onions diced
• 3 stalks celery diced
• 4 potatoes diced
• 2 liters vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 Tbsp onion powder
• 1 tsp dill
• ½ tsp cracked pepper
• 2 bay leaves
• ½ cup Nutritional Yeast
• 1 lemon juice
• 2 cups broccoli florets
• ½ cup cashews
• 1 cup water

Kitchen Monk steps

1. Water-sauté onion and celery. Add potato, herbs, and unsalted broth, followed by broccoli, lemon, and yeast.
2. Blend cashews with their measured water and stir into the pot. Simmer until potato is completely tender, about 30–35 minutes; remove bay leaves.

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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Mango Lassi — 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: Mango Lassi · 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 small yellow mango or 1/2 of a red/green mango
• 1 medjool date
• ½ tsp vanilla extract
• ½ cup plant milk unsweetened
• 5 ice cubes

Kitchen Monk steps

1. Peel and pit the mango, remove the date pit, and blend with compliant plant milk, vanilla, and ice until creamy.
2. Serve immediately.

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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Moroccan Vegetable 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: Moroccan Vegetable 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

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

Ingredients

• 1 cup carrots diced
• 1 cup celery diced
• 1 cup onions diced
• 1 cup red pepper diced
• 1 medium sweet potato diced
• 4 cloves garlic minced
• 4 cups kale chopped
• 1 ½ cups lentils
• 6 oz tomato paste
• 1 ½ lemons juice
• 8 cups vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 tsp curry powder
• 2 tsp onion powder
• 1 ½ tsp cumin
• 1 ½ tsp coriander
• ½ tsp smoked paprika
• ⅛ tsp nutmeg
• ½ tsp allspice
• ⅛ tsp cayenne pepper

Kitchen Monk steps

1. Water-sauté onion, celery, red pepper, and pure spices for about five minutes.
2. Add the remaining adjusted ingredients, using dry lentils and unsalted broth, and simmer about 35 minutes until lentils and sweet potato are fully tender. Add water as needed.

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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Basil–Avocado Pesto — 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: Basil Pesto · 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 a starting lemon quantity where the source leaves it unmeasured.
• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Ingredients

• 2 cups basil leaves
• ½ cup raw cashews
• ½ avocado
• 2 tablespoons lemon juice
• 1 clove garlic
• 1 tsp water, replacing the original salted condiment
• ½ cup water

Kitchen Monk steps

1. Blend basil, plain cashews, avocado, garlic, measured lemon, and the adjusted water until creamy.
2. Refrigerate promptly and use as a spread or a sauce for plain cooked grains.

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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Orange Tahini Dressing — 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: Orange 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 orange peeled
• 1 Tbsp tahini
• 1 Tbsp white wine vinegar
• 1 tsp onion powder
• 1 tsp dijon or stoneground mustard
• ¼ cup raisins
• ⅓ cup water

Kitchen Monk steps

1. Peel the orange and remove seeds. Blend with plain tahini, vinegar, adjusted mustard seasoning, raisins, and water until smooth.
2. Keep refrigerated and stir before using.

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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Tikka Masala — 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: Tikka Masala · 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

• 15 ounces chickpeas
• 14 oz firm tofu
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 onion chopped
• ½ cauliflower florets
• 1 red bell pepper chopped
• 2 cloves garlic minced
• 1 inch ginger minced
• ½ red chili pepper
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric
• ¼ teaspoon cracked pepper
• 1 tablespoon tomato paste
• 15 ounces chopped tomatoes
• ½ cup raisins chopped
• 15 ounces coconut milk
• ½ cup almond milk unsweetened
• 4 tablespoons cilantro
• 1 lime juice

Kitchen Monk steps

1. Roast plain tofu cubes on a lined tray at 400°F for about 15 minutes. Briefly warm cumin and coriander in a dry skillet, then water-sauté onion, cauliflower, and pepper.
2. Blend the tomato, garlic, ginger, chili, and remaining spice ingredients. Add to the skillet with cooked chickpeas, baked tofu, raisins, and compliant coconut milk.
3. Simmer about 20 minutes until cauliflower is tender; finish with lime, compliant almond milk, and cilantro.

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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Everything Cookies — 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: Everything Cookies · 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

• 1 ½ cup organic rolled oats
• 1 cup deglet dates
• ½ cup almond meal
• ½ cup cranberries or dried apricots
• ½ cup coconut unsweetened, shredded
• ½ cup plain cacao nibs (no added salt, oil, or sugar)
• ½ cup macadamia nuts
• ½ cup goji berries
• ½ cup pumpkin seeds pepitas
• 1 banana
• 1 tsp vanilla

Kitchen Monk steps

1. Pulse the adjusted cookie ingredients until they hold together; use unsweetened dried fruit and cacao nibs instead of chocolate chips.
2. Shape roughly 16 balls, flatten on a lined tray, and bake at 350°F for 15–25 minutes, depending on thickness. Cool before lifting.

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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Salt Free Vegetable Broth — 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: Salt Free Vegetable Broth · 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 gallon vegetable scraps
• 12 cups water

Kitchen Monk steps

1. Use only clean, sound edible vegetable trimmings; discard spoiled scraps, potato sprouts or green potato parts, and unidentified plants.
2. Simmer with water for 30–40 minutes, then strain. Cool promptly in shallow containers; refrigerate or freeze in portions. Do not leave a large hot pot cooling at room temperature.

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 Cherry Nicecream — 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 Cherry Nicecream · 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

• 10 oz frozen cherries
• 1 tsp vanilla extract
• 2 ½ Tbsp cocoa powder
• 1- ½ cups almond milk unsweetened

Kitchen Monk steps

1. Blend frozen cherries, cocoa, vanilla, and compliant almond milk into a soft frozen dessert.
2. Start with the smaller amount of liquid and add only what the blender needs. Serve immediately.

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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Lemon Meringue Chia Pudding — 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: Lemon Meringue Chia 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 lemon
• 3 medjool dates
• ¾ cup vanilla almond milk unsweetened, or plant milk of choice
• sprinkle turmeric optional
• 3 Tbsp white chia seeds

Kitchen Monk steps

1. Blend lemon juice, dates, compliant plant milk, and optional turmeric until smooth.
2. Stir in chia, cover, and refrigerate for at least three hours. Stir again after the first 15 minutes to reduce clumping.

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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Eggplant, Lettuce and Tomato Bowls — 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: Plant Based Vegan BLAT · 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

• Served as a bowl, omitting the commercial bread.
• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Ingredients

• 1 large eggplant peeled
• 1 tomato sliced
• 1 romaine lettuce
• 1 avocado sliced
• 3 medjool dates
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp cracked pepper
• ½ cup water
• 1 tsp water, replacing the original salted condiment

Kitchen Monk steps

1. Slice eggplant thinly. Blend the adjusted date-and-spice glaze and brush onto the slices.
2. Bake on lined trays at 300°F for about 40 minutes, turning and brushing midway; watch closely to prevent burning.
3. Serve the cooked eggplant with lettuce, tomato, and avocado in bowls, omitting the commercial sourdough loaf.

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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