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• Tofu Scramble and Chickpea Patties
• Zucchini Lasagna with Cashew Topping — Later Source Version
• Date–Cocoa Hazelnut Spread
• Vegetable lo Mein
• Oil Free Lemon Poppyseed Dressing
• Mushroom Potato Soup
• Avocado–Cocoa Pudding
• Puerto Rican Beans
• Peanut Butter Cup Blizzard
• Spaghetti Squash
• Garlic Tahini Dressing
• Kale Chips
• Green Curry
• Peppermint Coffee–Cocoa Drink
• Seven-Layer Bean and Vegetable Dip
• Banana Cream Pie
• Mushroom and Potato Stew
• Greens n’ Beans
• Meatless Monday Super Chili
• Chocolate Pudding Pie
• Creamy Pumpkin Soup
• Mushroom Tacos
• Pumpkin–Spice Coffee
• Smoky Turmeric Potato Wedges
• Smoky Jalapeño Cashew Slices
• Berry, Banana and Walnut Breakfast Bowl
• Baked Eggplant
• Classic Vegan Cheesecake
• Iced Coffee–Cocoa Drink
• Strawberry–Flax Vinaigrette

Tofu Scramble and Chickpea Patties — 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: High Protein Plant Based Breakfast · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

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

Vegan Eggs

• 14 oz extra firm tofu
• 1 medium red onion diced
• 1 red bell pepper diced
• 8 oz mushrooms sliced
• 2 cups spinach
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 tsp onion powder
• ½ tsp cracked pepper
• 1 tsp water, replacing the original salted condiment

Vegan Sausage

• 2 cups chick peas
• 1 Tbs tomato paste
• ⅓ cup arrowroot powder
• 5 Tbsp vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 Tbsp onion powder
• 1 tsp basil
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 tsp fennel seeds

Kitchen Monk steps

1. Water-sauté onion, pepper, and mushrooms; add crumbled plain tofu, spinach, and pure spices and cook 10–15 minutes until heated through.
2. For patties, mash cooked no-salt-added chickpeas with the adjusted patty ingredients and crushed fennel. Shape small patties and bake on a lined tray at 350°F for about 25–30 minutes.
3. Serve the scramble and patties together. No protein amount has been calculated for this adaptation.

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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Zucchini Lasagna with Cashew Topping — Later Source Version — 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: Plant Based Vegan Zucchini 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 salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.
• Replaced prepared mustard with plain mustard powder mixed with water.

Noodles

• 4 medium zucchini

Tomato Sauce

• 28 oz crushed or chopped tomatoes
• 6 oz tomato paste
• 1 tsp basil
• 1 tsp oregano
• ½ tsp thyme

Mushroom Mix

• 24 oz mushrooms
• 2 onions diced
• 1 red pepper diced
• 1 Tbsp smoked paprika
• 1 tsp water, replacing the original salted condiment
• 2 tsp onion powder

Kale

• 1 bunch kale chopped

Cheese

• 2 cups raw cashews
• 3 cloves garlic
• 1 cup water
• ½ cup nutritional yeast
• 4 Tbsp lemon juice
• 4 Tbsp white wine vinegar
• 2 Tbsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)

Kitchen Monk steps

1. Roast thin zucchini strips on lined trays at 350°F for about 15 minutes. Water-sauté the mushroom mixture until its liquid reduces; steam kale and squeeze out excess water.
2. Blend the tomato group and adjusted cashew group separately. Layer zucchini, tomato sauce, kale, and mushroom filling in a casserole.
3. Spread cashew sauce over the top and bake at 350°F for about 35–45 minutes. Rest 20 minutes before cutting.

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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Date–Cocoa Hazelnut Spread — 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: Oil Free Nutella · 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 raw cashews or almonds
• 2 Tbsp hazelnuts chopped
• 1 cup medjool dates
• 1 cup almond milk unsweetened, or plant milk of your choosing
• 1 tsp vanilla
• 4 Tbsp cocoa powder

Kitchen Monk steps

1. Blend plain nuts, hazelnuts, pitted dates, compliant plant milk, vanilla, and cocoa until very smooth.
2. Use as a small topping for whole fruit or plain oatmeal; refrigerate promptly.

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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Vegetable lo Mein — 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 Vegetable lo Mein · 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

• 14 oz extra firm tofu
• 4 medium zucchini spiralized
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 bunch green onions chopped
• 2 carrots julienned
• 1 cup vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 chunk ginger finely diced
• 1 Tbsp water, replacing the original salted condiment
• 1 Tbsp corn starch
• 2 Tbsp toasted sesame seeds

Kitchen Monk steps

1. Roast plain tofu cubes on a lined tray at 400°F for 30 minutes. Water-sauté pepper, carrot, onion, and ginger for five minutes.
2. Add zucchini noodles and unsalted broth and cook until tender. Whisk starch into water substituted for aminos, then stir into a well in the hot pan.
3. Simmer until thickened, fold in cooked tofu, and finish with plain sesame seeds.

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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Oil Free Lemon Poppyseed 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: Oil Free Lemon Poppyseed 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

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

Ingredients

• ½ cup almond milk unsweetened, or plant milk of your choice
• 1 Tsp apple cider vinegar
• 1 medjool date
• 1 lemon juice
• 1 tsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• 1 Tbsp onion powder
• 1 Tbsp poppy seeds

Kitchen Monk steps

1. Blend compliant milk, vinegar, date, lemon, adjusted mustard seasoning, and onion powder until smooth.
2. Stir in poppy seeds after blending and keep refrigerated.

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

Ingredients

• 2 large onions finely diced
• 3 cloves garlic minced
• 1 bay leaf
• ½ tsp dill weed
• 1 tsp onion powder
• 4 potatoes cubed
• 16 oz mushrooms
• 1 bunch kale finely chopped
• 4 cups vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 2 cups almond milk unsweetened ,or plant milk of your choice
• ¼ cup nutritional yeast
• 1 Tbsp water, replacing the original salted condiment

Kitchen Monk steps

1. Roast mushrooms on a lined tray at 400°F for 30 minutes. Water-sauté onion, garlic, and herbs in a soup pot.
2. Add potato, mushrooms, kale, and unsalted broth; simmer about 30 minutes until potato is tender.
3. Add compliant plant milk and yeast. Blend a small portion carefully and return it to the pot to thicken; remove the bay leaf.

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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Avocado–Cocoa 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: Plant Based 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

• 2 avocados
• ¼ cup raw cashews
• ½ cup cocoa powder
• 1 cup dates
• 1 tsp vanilla
• 1 cup almond milk unsweetened

Kitchen Monk steps

1. Blend compliant almond milk and dates first until no large pieces remain.
2. Add avocado, plain cashews, cocoa, and vanilla and blend creamy. Refrigerate before serving.

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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Puerto Rican Beans — 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: Puerto Rican Beans · 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 chili instead of pickled chili.

Ingredients

• ½ Red bell pepper chopped
• ½ Green bell pepper chopped
• 1 onion chopped
• 3 cloves garlic minced
• ¼ tsp coriander
• ¼ tsp turmeric
• ¼ tsp oregano
• ¼ tsp cracked pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 bay leaf
• 1 Tbsp fresh jalapeño, finely chopped (start with half for milder flavor)
• ¼ cup tomato paste
• 2 potatoes cubed
• 1 cup water
• 1 pound dry beans (Rancho Gordo) cooked according to directions or 4-5 cans

Kitchen Monk steps

1. Use fully cooked no-salt-added beans. Water-sauté peppers, onion, garlic, and pure spices.
2. Add beans, no-salt-added paste, potato, water, and the fresh chili substitute. Cover and simmer about 20 minutes, adding water as needed, until potato is tender; remove the bay leaf.

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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Peanut Butter Cup Blizzard — Kitchen Monk™ SOS-free version

Reference yield: 3 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 Blizzard · 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.

Crumbles

• 1 ½ cups dates
• 1 tsp vanilla
• 1 cup almond meal or raw almonds
• ½ cup peanut butter

Nice cream

• 4 frozen bananas
• 1 tsp vanilla
• 4 Tbsp cocoa powder or or less
• 1 cup almond milk unsweetened, or plant milk of choice

Kitchen Monk steps

1. Process the date-nut-peanut group into coarse, sticky crumbles.
2. Blend the frozen-banana group into a soft dessert. Layer it with a little crumble mixture and serve immediately; refrigerate unused crumbles promptly.

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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Spaghetti Squash — 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: Spaghetti Squash · 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 spaghetti squash

Kitchen Monk steps

1. Halve the squash carefully, scoop out seeds, and place cut-side down on a lined tray.
2. Roast at 400°F for 30–50 minutes, until the flesh is tender. Cool enough to handle and loosen strands with a fork.
3. Serve with steamed vegetables or a separately prepared SOS-free sauce, not an unspecified commercial sauce.

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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Garlic Tahini Dressing — 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: Garlic 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

• ½ cup almond milk unsweetened, or plant based milk of your choosing
• 2 cloves garlic minced
• ¼ cup tahini
• 2 dates
• 1 lemon juice

Kitchen Monk steps

1. Blend compliant plant milk, garlic, plain tahini, dates, and lemon until smooth.
2. Adjust with a little water if required and refrigerate promptly.

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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Kale Chips — 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: Kale Chips · 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

• 12 oz kale chopped
• 1 cup raw sunflower seeds
• ¼ cup tahini
• 1 carrot
• 2 Tbsp apple cider vinegar
• 3 medjool dates
• 1 Tbsp onion powder
• ¼ cup nutritional yeast
• 1 Tsp water, replacing the original salted condiment
• 1 ½ cup water

Kitchen Monk steps

1. Blend the adjusted seed-and-tahini coating until smooth. Massage onto washed, thoroughly drained kale.
2. Spread thinly on lined trays. Dry in an oven at its low setting, about 150–180°F, checking regularly and turning as needed until crisp; time varies with thickness.
3. Cool and refrigerate rather than assuming shelf stability. Do not add aminos or oil.

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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Green 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: Green 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

• Specified broth without added salt, oil, or sugar.
• Replaced salted green curry paste with a specified fresh herb mixture.
• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Ingredients

• 14 oz firm tofu
• 4 carrots chopped
• 2 potatoes peeled and chopped
• 2 zucchini chopped
• 1 large onion chopped
• 1 red pepper chopped
• 1 head broccoli chopped into florets
• 1 lb green beans chopped
• 28 oz coconut milk
• 4 dates
• 2 cups vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1½ tablespoons salt-free green herb mixture (1 tablespoon minced cilantro + 1 teaspoon grated ginger + ½ teaspoon minced mild green chili)
• 1 tablespoon lime juice, plus more to taste
• 2 Tbsp arrowroot powder or cornstarch mixed with 2 Tbsp water
• 1 Tbsp water, replacing the original salted condiment

Kitchen Monk steps

1. Roast plain tofu cubes at 400°F for about 20 minutes. Water-sauté onion, carrot, green beans, pepper, and potato; add remaining vegetables.
2. Blend dates with part of the compliant coconut milk. Add both milks, unsalted broth, the fresh green-curry substitute, and lime; simmer until potato is fully tender.
3. Whisk in starch slurry and simmer until thick, then add tofu. The flavor differs from the original salted paste version.

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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Peppermint Coffee–Cocoa Drink — 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: Vegan Peppermint Mocha · 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 cups almond milk unsweetened, or plant milk of your choice
• 2 dates
• ½ Tbsp cocoa powder
• ½ tsp peppermint extract
• 2 shots espresso
• ½ tsp vanilla powder or extract

Kitchen Monk steps

1. Blend compliant milk, dates, cocoa, peppermint, espresso, and vanilla while the milk is cool.
2. Warm gently in a saucepan, whisking to create a little foam. Avoid blending hot liquid in a sealed personal blender.

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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Seven-Layer Bean and Vegetable Dip — 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 7 Layer Dip · 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 jarred salsa with a specified fresh tomato mixture.
• Replaced brined olives, capers, or pickles with fresh cucumber.

Layer 1 Beans

• 28 oz beans black, pinto, kidney or a mix
• 1 tsp onion powder
• ½ tsp cumin
• 1 tsp smoked paprika
• 2 tsp water, replacing the original salted condiment
• 2 tsp white wine vinegar

Layer 2 Cheese Sauce

• 1 cup cashews
• ¼ cup raisins
• 1 tsp smoked paprika
• 1 ½ tsp onion powder
• 2 tsp nutritional yeast
• 1 tsp water, replacing the original salted condiment
• 2 tsp white wine vinegar
• 1 cup water

Layer 3 Guacamole

• 4 avocados mashed

Layer 4 Salsa

• 2 cups diced fresh tomato mixed with 2 tablespoons lime juice and 2 tablespoons chopped cilantro

Layer 5 Lettuce

• 1 bunch romaine chopped

Layer 6

• 1 bunch green onions just the green part chopped

Layer 7

• 2.25 oz fresh cucumber, finely chopped

Kitchen Monk steps

1. Blend the adjusted bean layer and cashew layer separately. Prepare avocado, fresh tomato salsa substitute, lettuce, onions, and fresh cucumber instead of olives.
2. Spread beans, cashew sauce, avocado, tomato mixture, lettuce, onions, and cucumber in a shallow serving dish.
3. Keep refrigerated until serving; use vegetable sticks rather than salted chips.

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

What changed

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

Crust

• 1 ½ cups almond meal
• 1 cup medjool dates

Filling

• 7 oz silken tofu 7oz
• 1 tsp vanilla
• 1 ½ cups raw cashews
• 1 cup dates
• ½ cup almond milk unsweetened, or plant milk of your choice
• 3 bananas, divided 1 banana for blending into the filling, 2 bananas, sliced for layer inside the pie

Topping

• ½ cup toasted coconut or more

Kitchen Monk steps

1. Process the crust group to sticky crumbs and press into a 9-inch pie plate. Bake at 350°F for 5–10 minutes, then cool.
2. Blend filling ingredients with one banana. Layer half the filling, the other two sliced bananas, and remaining filling in the crust.
3. Scatter plain toasted coconut over the top and refrigerate 4–6 hours until set.

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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Mushroom and Potato Stew — 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: Mushroom Bourguignon · 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

• 16 oz portabella mushrooms sliced
• 2 onions roughly chopped
• 2 potatoes roughly chopped
• 3 carrots roughly chopped
• 3 cloves garlic minced
• 2 Tbsp tomato paste
• 1 cup unsalted vegetable broth, with no added oil or sugar
• 1 bay leaf
• ¼ tsp cracked pepper
• 1 Tbsp water, replacing the original salted condiment
• 2 cups water

Kitchen Monk steps

1. Roast mushrooms on a lined tray at 400°F for 20 minutes. Water-sauté onions in a large pot.
2. Add mushrooms and the remaining adjusted ingredients, using unsalted broth instead of wine. Cover and simmer about 45 minutes until potato and carrot are tender.
3. Remove the bay leaf. Do not add the source's unlisted starch slurry; reduce uncovered if a thicker stew is desired.

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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Greens n’ Beans — 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: Greens n’ Beans · 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

• 28 oz beans black beans, pinto, kidney, or any others that you like
• 1 onion diced
• 1 large bunch of greens I used collards, but kale would also work
• 1 tsp onion powder
• 2 tsp water, replacing the original salted condiment

Kitchen Monk steps

1. Remove tough stems from the greens and chop the leaves. Water-sauté onion until soft.
2. Add fully cooked no-salt-added beans, onion powder, greens, and the measured water substitute; cook until greens are tender and beans are hot, adding water if 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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Meatless Monday Super Chili — 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: Meatless Monday Super Chili · 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 chopped
• 3 cloves garlic minced
• 42 oz chopped tomatoes
• 6 oz tomato paste
• 4 cups cooked Rancho Gordo beans or 42 oz cooked kidney beans
• ¼ red cabbage diced
• 2 cups corn
• ¼ cup goji berries
• 4 cups vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp turmeric
• 1 tsp onion powder
• 1 Tbsp water, replacing the original salted condiment

Kitchen Monk steps

1. Water-sauté onion, garlic, and pure spices in a soup pot.
2. Add no-salt-added tomatoes, paste, cooked beans, cabbage, corn, goji berries, and unsalted broth. Simmer about one hour, stirring occasionally and adding water as needed. Omit 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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Chocolate Pudding Pie — 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 Pie · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

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

Crust

• 1 cup dates
• 1 ½ cups almond meal unsweetened
• ½ cup cocoa

Filling

• 14 ounces silken tofu
• 1 cup dates
• ¾ cup cocoa
• 1 tsp vanilla
• 1 cup raw unsalted cashews
• ½ cup almond milk or plant milk

Topping

• ½ cup dried coconut

Kitchen Monk steps

1. Process the crust group into sticky crumbs and press into a pie dish.
2. Blend filling ingredients until creamy and spread over the base. Lightly toast plain coconut separately at 350°F, watching closely, and scatter on top.
3. Refrigerate at least four hours until firm enough to slice.

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

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

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

Ingredients

• 2 Pumpkin Pie pumpkins or 4 – 14 ounce cans of pumpkin purée
• 7 oz coconut milk
• 1 liter vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 onion chopped
• 1 tsp onion powder
• 1 Tbsp water, replacing the original salted condiment

Kitchen Monk steps

1. Use plain canned pumpkin purée in this version. Water-sauté onion, then blend it with a little unsalted broth.
2. Combine with pumpkin, compliant coconut milk, onion powder, remaining broth, and water substituted for aminos. Simmer about 20 minutes, stirring often.

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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Mushroom Tacos — 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 Mushroom Tacos · 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

• 8 oz mushrooms diced
• 1 onion diced
• ½ red pepper diced
• 1 Tbsp balsamic vinegar
• 1 tsp cocoa powder
• 1 tsp smoked paprika
• 1 tsp water, replacing the original salted condiment
• 8 tortilla shells

Kitchen Monk steps

1. Water-sauté onion and red pepper until softened. Add mushrooms, adjusted vinegar-water mixture, cocoa, and spices; cook 10–15 minutes.
2. Warm compliant tortillas without oil. Fill with the mushroom mixture and add fresh cabbage or tomato if desired; omit commercial salsa and cheese unless separately verified SOS-free.

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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Pumpkin–Spice Coffee — 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: Vegan Pumpkin Spiced Latte · 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

• Double espresso shot or regular coffee
• 2 dates
• 2 Tbsp pumpkin purée
• 1 cup almond milk or any other plant based milk
• ½ tsp pumpkin pie spice

Kitchen Monk steps

1. Blend compliant almond milk, pitted dates, plain pumpkin, pure spice blend, and the specified coffee while cool.
2. Warm gently in a saucepan and whisk before serving. Decaffeinated coffee may be used.

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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Smoky Turmeric Potato Wedges — 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: Garbage Potato Wedges · 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

• 6 Russet potatoes
• 2 tsp water, replacing the original salted condiment
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp turmeric
• 1 tsp cracked pepper

Kitchen Monk steps

1. Cut washed potatoes into wedges. Toss with the pure spices and measured water substituted for aminos.
2. Spread on a lined tray and roast at 375°F for about 30–45 minutes, turning once, until the thickest wedges are tender. Add no oil or 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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Smoky Jalapeño Cashew Slices — 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: Smoky Jalapeño 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 fresh chili instead of pickled chili.

Ingredients

• 1 ½ cups water
• 5 tsp powdered agar agar
• ½ cup raw unsalted cashews
• ⅓ cup nutritional yeast
• ⅓ cup red pepper chopped
• 4 Tbsp lemon juice
• 2 tsp onion powder
• 2 tsp smoked paprika
• 2 Tbsp fresh jalapeño, finely chopped (start with half for milder flavor)

Kitchen Monk steps

1. Blend the adjusted cashew-pepper mixture while cool. Separately whisk agar into water and bring to a gentle boil as directed on the agar package.
2. Whisk the cashew mixture into the saucepan and simmer until the agar is fully dissolved and the mixture thickens.
3. Pour into a shallow loaf dish, cool briefly, and refrigerate until firm. Use fresh jalapeño instead of pickled jalapeño.

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

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

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Berry, Banana and Walnut Breakfast Bowl — 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: Vegan Superfood Breakfast of Champions · 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

• 4 oz organic blueberries
• 1 sliced banana
• a few sliced strawberries
• 1 Tbsp flax meal
• a few raw walnuts
• tsp cacao nibs
• ½ cup almond milk unsweetened

Kitchen Monk steps

1. Wash and slice fruit. Arrange blueberries, banana, strawberries, ground flax, plain walnuts, and cacao nibs in a bowl.
2. Add compliant almond milk and serve promptly. This fruit bowl does not have a calculated nutrition panel.

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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Baked Eggplant — 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 Baked Eggplant · 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 the unmeasured aminos coating with water.
• Specified a starting yeast quantity where the source leaves it unmeasured.
• Specified 2 tablespoons nutritional yeast and 2 tablespoons water as starting coating measures.

Ingredients

• 2 large eggplants
• 2 tablespoons water, to moisten slices
• 2 tablespoons plain nutritional yeast with no added salt

Kitchen Monk steps

1. Cut eggplant lengthwise into quarter-inch slices. Arrange on a lined tray and moisten lightly with the measured water substitute.
2. Sprinkle plain nutritional yeast and roast at 375°F for about 30 minutes, until fully tender and browned. Omit aminos and 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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Classic Vegan Cheesecake — 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: Classic Vegan Cheesecake · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

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

Crust

• 1 cup raw almonds
• ½ cup dates
• ½ cup raisins

Filling

• 4 cups raw unsalted cashews
• 1 cup medjool dates
• ¼ cup lemon juice
• 1 tsp vanilla extract or 1/2 tsp vanilla powder
• 2 cups almond milk or nut milk of your preference

Toppings

• 2 cups raspberries
• 3 medjool dates
• ½ cup water

Kitchen Monk steps

1. Process crust almonds, dates, and raisins to sticky crumbs and press into a springform pan.
2. Blend the filling group until creamy, spread over the base, and freeze about four hours until firm.
3. Blend the topping dates with water, fold in raspberries, and spoon over portions. Keep chilled and thaw briefly for slicing.

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

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

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Iced Coffee–Cocoa Drink — 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: Iced Mocha · 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 the missing milk measure as one cup.

Ingredients

• 1 shot espresso or strong coffee
• 1 date or two if you like it sweeter
• 1 cup unsweetened nut milk with no added salt or oil
• 1 tsp cocoa powder up to a tablespoon depending on your level of chocolatey goodness
• 1 cup ice

Kitchen Monk steps

1. Blend the measured compliant nut milk, coffee, pitted date, and cocoa until smooth.
2. Pour over ice and serve immediately; use decaffeinated coffee if preferred.

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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Strawberry–Flax Vinaigrette — 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 Low Fat Strawberry Vinaigrette Salad 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 strawberries
• ½ cup raisins
• ½ cup water
• 2 Tbsp flax meal
• ⅓ cup white wine vinegar

Kitchen Monk steps

1. Blend strawberries, plain raisins, water, ground flax, and vinegar until smooth.
2. Refrigerate promptly and stir before pouring. No fat or calorie claim has been calculated for this version.

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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