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• Thai Massaman Curry
• Massaged Kale Avocado Salad
• Sabzi Soup
• Banana Granola
• Stir Fry
• Chocolate Mint Fudge
• Oat, Nut and Cacao-Nib Cookies
• Banana–Cocoa Ice Slush
• Indian-Spiced Tofu and Mushroom Curry
• No-Salt-Added Marinara
• Stovetop Pinto or Black Beans
• Silken Tofu Alfredo-Style Sauce
• Oil Free Hummus
• Smoky Marinated Carrots
• Chocolate Cheesecake
• Bean and Cheese Dip
• Smoky Lentil and Seed Slices
• Mushroom, Greens and Tempeh Skillet
• Berry–Acai Bowl
• Chickpea Vegetable Curry
• Barbecue Tofu and Cucumber Salad
• Blueberry–Pomegranate Sorbet
• Kale Salad
• Onion Crackers and Cashew Slices
• Tomato-Rich Zucchini Lasagna — Earlier Source Version
• Gluten Free Vegan Banana Peanut Butter Cookies
• Banana Kale Smoothie
• Chilled Chocolate–Avocado Dessert Cups
• Coconut–Date Almond Bites
• Bean and Cheese Enchiladas

Thai Massaman Curry — 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 Thai Massaman 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.
• Replaced bottled chili or curry paste with a plain spice-and-water mixture; flavor differs.

Ingredients

• 1 onion roughly chopped
• 5 cloves garlic minced
• 2 carrots diced
• 2 potatoes
• 1 cup water
• 2 dates
• 2 heads broccoli
• 28 oz coconut milk
• ½ cup peanut butter
• 2 Tbsp water, replacing the original salted condiment
• 2 inch ginger
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp cinnamon
• 2 tsp mild salt-free chili mixture (1 part pure paprika or mild chili powder + 2 parts water)
• 1 tsp dried lemongrass ground
• 4 cups water
• 1 Tbsp water, replacing the original salted condiment

Kitchen Monk steps

1. Water-sauté onion, garlic, carrot, and potato. Blend the dates with their measured water.
2. Add the remaining adjusted ingredients, including the plain chili-and-spice substitute for curry paste and unsalted water in place of aminos.
3. Simmer until potatoes and broccoli are tender and the sauce thickens; stir frequently and add water if needed.

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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Massaged Kale Avocado Salad — 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 Massaged Kale Avocado 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 salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Ingredients

• 1 bunch kale cut out the stem or just tear pieces away from the stem
• 1 avocado
• 1 lemon
• ¼ cup nutritional yeast
• 3 water, replacing the original salted condiment

Kitchen Monk steps

1. Remove tough kale stems, wash leaves, and tear into bite-sized pieces.
2. Massage avocado, lemon juice, and plain nutritional yeast into the leaves until softened. Omit aminos entirely.

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

What changed

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

Ingredients

• 2 onions roughly chopped
• 2 cloves garlic
• 2 potatoes diced
• 14 oz coconut milk lite if you want it low fat
• 6 oz tomato paste
• 28 oz kidney beans cooked
• 6 cups spinach
• 4 cups water
• 1 tsp turmeric
• 1 tsp cracked pepper
• 2 tsp dried lime
• 1 tsp water, replacing the original salted condiment

Kitchen Monk steps

1. Water-sauté onion and garlic until soft. Add potato, compliant coconut milk, no-salt-added paste, fully cooked beans, water, and pure spices.
2. Simmer ten minutes, add spinach, and continue about 25 minutes until potatoes are fully tender. 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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Banana Granola — 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 Plant Base Banana Granola · 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 organic rolled oats
• ½ cup pumpkin seeds
• ½ cup almonds sliced
• ½ cup walnuts or pecans
• 2 Tbsp chia seeds
• 4 dates
• 2 bananas mashed
• ½ cup water
• 1 tsp vanilla

Kitchen Monk steps

1. Blend banana, dates, and water; stir into the remaining oat, nut, seed, and vanilla ingredients.
2. Spread thinly on a lined tray and bake at 350°F for about 50 minutes, stirring every ten minutes and checking closely near the end.
3. Cool completely and refrigerate. Dryness and storage life have not been validated for this adaptation.

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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Stir Fry — 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 Plant Based 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

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

Ingredients

• 1 head cauliflower
• 1 red pepper
• 1 large onion
• 2 carrots
• 1 medium zucchini

Sauce:

• 1 inch of ginger
• 6 dates
• 4 Tbsp water, replacing the original salted condiment
• 6 Tbsp tahini
• 1 cup water

Kitchen Monk steps

1. Chop the vegetables and water-sauté until nearly tender.
2. Blend ginger, dates, plain tahini, and the adjusted water quantity. Stir into the vegetables and simmer about five minutes, until the vegetables are fully cooked.

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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Chocolate Mint Fudge — Kitchen Monk™ SOS-free version

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

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

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

What changed

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

Ingredients

• 8 medjool dates
• ⅓ cup almond butter
• ⅓ cup cocoa powder
• ½ tsp peppermint extract
• ½ tsp vanilla extract

Kitchen Monk steps

1. Process pitted dates, plain almond butter, cocoa, peppermint, and vanilla until the mixture holds together.
2. Press into a small lined dish, refrigerate until firm, and cut into small pieces.

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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Oat, Nut and Cacao-Nib Cookies — Kitchen Monk™ SOS-free version

Reference yield: 20 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: Superfood Chocolate Chip 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

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

Ingredients

• ½ cup peanut butter
• ½ cup soy milk
• 8 medjool dates
• 1 cup almond flour
• 1 cup organic rolled oats
• ¼ cup flax meal
• ½ cup goji berries
• ½ cup cocoa nibs
• 1 banana ripe
• 1 Tbsp vanilla

Kitchen Monk steps

1. Process the adjusted oat, nut, seed, fruit, and cocoa-nib ingredients until cohesive.
2. Shape small portions, flatten on a lined tray, and bake at 350°F for about 20 minutes. Cool before lifting. This version makes no superfood or nutrient-content claim.

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

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

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Banana–Cocoa Ice Slush — 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 “Frosty” · 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 banana
• 1 date
• 1 Tbsp cocoa powder
• 1 tsp vanilla
• ¾ cup soy milk
• 2 cups ice

Kitchen Monk steps

1. Blend banana, date, cocoa, vanilla, and compliant soy milk until smooth.
2. Add ice gradually and blend to a slushy texture using a blender rated for ice. Serve promptly.

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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Indian-Spiced Tofu and Mushroom 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: Whole Food Plant Based Indian Butter Chicken · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

• Used fresh mild green chili instead of canned salted chili.

Ingredients

• 16 oz mushrooms roughly chopped
• 6 cloves garlic minced
• 3 oz fresh mild green chili, finely chopped
• 2 onions diced
• 1 inch ginger minced
• 28 oz tomatoes chopped
• ½ cup cashews
• ½ cup soy milk
• 2 tsp garam masala
• 1 tsp turmeric
• ½ tsp chili powder
• 14 oz extra firm tofu
• 1 cup water

Kitchen Monk steps

1. Roast plain tofu cubes on a lined tray at 350°F for 15–20 minutes. Water-sauté onion, garlic, and mushrooms.
2. Blend no-salt-added tomatoes, ginger, cashews, and compliant soy milk; add to the pan with pure spices, fresh chili substitute, tofu, and water.
3. Simmer until tofu and mushrooms are fully cooked and sauce thickens. No butter or chicken is used.

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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No-Salt-Added Marinara — Kitchen Monk™ SOS-free version

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

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

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

What changed

• Resolved the source’s inconsistent tomato total to three 28-oz cans.

Ingredients

• 84 oz no-salt-added crushed tomatoes (three 28-oz cans)
• 3 medium onions diced
• 8 cloves garlic minced
• 1 tsp oregano
• 1 tsp basil
• ½ tsp thyme
• 1 carrot grate 1/2, save other half for later
• 2 sprigs parsley

Kitchen Monk steps

1. Use three 28-ounce cans of no-salt-added tomatoes, resolving the source's inconsistent total to 84 ounces. Water-sauté onion and garlic.
2. Add tomatoes, herbs, grated half-carrot, and parsley. Simmer about one hour; add the remaining carrot half and simmer another 30 minutes.
3. Remove the large carrot piece and parsley stems. Add water if needed to prevent sticking.

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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Stovetop Pinto or Black Beans — Kitchen Monk™ SOS-free version

Reference yield: Approximately 12 cups cooked beans; portion as needed. 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 Slow Cooked 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 dry slow-cooked beans with cooked canned beans and a stovetop method.
• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.
• Adjusted water for already-cooked beans.

Ingredients

• 12 cups fully cooked no-salt-added pinto or black beans, drained and rinsed
• 1 tsp onion powder
• 1 tsp cumin
• 2 tsp water, replacing the original salted condiment
• Fresh water to barely cover cooked beans; start with 4 cups and adjust

Kitchen Monk steps

1. Use fully cooked no-salt-added canned pinto or black beans in this version, not dry beans or raw kidney beans. Drain and rinse.
2. Combine with onion powder, cumin, and enough fresh water to barely cover in a saucepan. Simmer about 20 minutes until thoroughly hot and creamy; omit aminos.
3. This is a stovetop adaptation, not the video's dry-bean slow-cooker method.

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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Silken Tofu Alfredo-Style Sauce — 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: Whole Food Plant Based Alfredo Sauce · 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 ounces silken tofu
• ½ cup nutritional yeast
• 2 tsp onion powder
• ½ cup cashews
• 1 cup vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• 1 cup soy milk unsweetened
• 2 Tbsp water, replacing the original salted condiment

Kitchen Monk steps

1. Blend plain silken tofu, yeast, onion powder, cashews, compliant milk, unsalted broth, and measured water substituted for aminos.
2. Transfer to a saucepan and simmer 10–15 minutes, stirring often. Serve with plain cooked whole-grain pasta or vegetables.

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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Oil Free Hummus — 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 Hummus · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

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

Ingredients

• 28 oz chickpeas unsalted
• liquid from one of the cans of chickpeas
• ½ cup cashews optional
• 1 clove garlic
• 1 Tbsp water, replacing the original salted condiment
• ¼ cup lemon juice
• ¼ cup nutritional yeast
• ¼ cup tahini slightly less

Kitchen Monk steps

1. Blend no-salt-added chickpeas with a little of their plain liquid, garlic, lemon, yeast, tahini, optional plain cashews, and water substituted for aminos.
2. Add liquid gradually to your preferred consistency 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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Smoky Marinated Carrots — 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: Whole Food Plant Based Carrot Hot Dogs · 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.

Ingredients

• 4 large carrots
• ½ cup water
• 2 water, replacing the original salted condiment
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• ¾ cup water

Kitchen Monk steps

1. Peel and trim carrots, then steam with the listed cooking water until tender, about 15–25 minutes.
2. Mix the adjusted marinade; refrigerate cooked carrots in it for four hours.
3. Return carrots and marinade to a covered skillet and simmer about 15 minutes. Serve in bowls or with plain cooked grains, not commercial buns.

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 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: Vegan Chocolate 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 dates
• ½ cup raisins
• 1 ½ cup almonds raw

Filling

• 4 cups raw unsalted cashews
• 2 cups dates
• 1 cup cocoa powder
• 1 ½ cups water
• 1 cup unsweetened soy milk

Kitchen Monk steps

1. Process the crust group into sticky crumbs and press into a springform pan.
2. Blend the chocolate-cashew filling until smooth, spread over the base, and freeze for at least two hours until firm.
3. Thaw briefly for slicing and keep chilled.

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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Bean and Cheese Dip — 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 Bean and Cheese 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.

Bean Dip

• 4 cups pinto beans 2 cans unsalted pinto beans
• 2 onions chopped
• 3 cloves garlic minced
• 2 dates
• ½ tsp cumin
• ½ tsp smoked paprika
• 1 tsp water, replacing the original salted condiment

Cheese Sauce

• 1 cup raw unsalted 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
• water just enough to cover ingredients

Sprinkle for chips

• ½ tsp onion powder
• ½ tsp smoked paprika
• ½ tsp paprika
• ¼ tsp cumin
• 2 tsp nutritional yeast
• 8 corn tortillas

Kitchen Monk steps

1. Water-sauté onion and garlic, then blend with cooked no-salt-added beans and the adjusted dip ingredients.
2. Blend the separate cashew sauce. Cut compliant tortillas into triangles, moisten lightly with water, and add the plain spice sprinkle.
3. Bake chips at 350°F about ten minutes, watching closely. Serve bean dip topped with cashew sauce and chips; omit all aminos sprays.

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 Lentil and Seed Slices — Kitchen Monk™ SOS-free version

Reference yield: 16 . 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 Bologna Sandwich Meat · 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 prepared mustard with plain mustard powder mixed with water.
• Replaced salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Ingredients

• 1 cup red lentils rinsed and soaked for 3 hours
• ½ cup pumpkin seeds or walnuts, or sunflower seeds
• 3 cups vegetable broth — use no-salt-added, oil-free, unsweetened broth or water
• ¼ cup tomato paste
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 ½ tbsp smoked paprika
• 1 tsp cracked pepper
• 2 tbsp nutritional yeast
• 2 tbsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• 2 tbsp water, replacing the original salted condiment
• 2 tbsp lemon juice

Thickener

• 2 tsp agar agar no substitutes
• ½ cup water

Kitchen Monk steps

1. Blend refrigerated soaked, rinsed red lentils and seeds with half the unsalted broth. Add remaining broth and adjusted seasonings; simmer gently while stirring for 20–25 minutes, until the lentil mixture is fully cooked.
2. Whisk agar with its measured water and stir into the hot mixture. Simmer according to the agar package until dissolved, about five minutes.
3. Pour into a lined loaf mold and refrigerate overnight. This longer-cooked, salt-free lentil slice is untested; texture may differ from the video. Refrigerate promptly and use within a few days.

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, Greens and Tempeh Skillet — 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 GBOMBS Mushroom Pilaf · 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.

GBOMBS Pilaf

• 2 large onions finely diced
• 2 cups mushrooms finely diced
• 4 cups spinach chopped
• 8 oz tempeh finely diced
• ½ cup dried cranberries
• ½ cup sunflower seeds diced
• 1 tsp rosemary fresh
• ½ tsp sage optional
• 1 tsp onion powder
• 1 tsp water, replacing the original salted condiment

Mushroom Sauce

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

Kitchen Monk steps

1. Cook chopped onion, mushrooms, spinach, plain tempeh, unsweetened cranberries, seeds, and herbs with splashes of water until vegetables are tender and tempeh meets its package cooking requirements.
2. Blend the adjusted sauce group except mushrooms and starch slurry. Simmer with sauce mushrooms about ten minutes.
3. Whisk in the separately measured starch slurry and heat until thick. Spoon over the vegetable-tempeh mixture.

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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Berry–Acai 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 Acai Bowl · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

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

Ingredients

• ½ cup blueberries frozen
• ½ cup mix berries frozen
• ½ banana
• 1 chunk raw beet
• 1 Tbsp Acai powder
• 1 tsp carob powder optional
• ½ cup water
• 1 tsp chia seeds
• 1 Tbsp raw almonds
• sliced fruit to garnish

Kitchen Monk steps

1. Blend frozen berries, banana, washed beet, pure acai powder, optional carob, and water into a thick purée.
2. Spoon into a bowl and add chia, plain almonds, and fresh fruit. Use unsweetened acai powder without oil or sweetener.

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 Vegetable 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: Vegan Chickpea Vegetable 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

• 3 onions
• 1 inch ginger finely chopped
• 1 red bell pepper chopped
• ½ tsp turmeric
• ½ tsp paprika
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp garam masala
• ½ tsp chili powder
• 28 oz tomatoes chopped
• 1 large sweet potato chopped
• ½ head cauliflower chopped
• 42 oz chickpeas
• 1 Tbsp water, replacing the original salted condiment
• ¾ cup raisins
• 2 cups water

Kitchen Monk steps

1. Water-sauté onion, ginger, pepper, and pure spices for five minutes.
2. Add no-salt-added tomatoes, cooked chickpeas, sweet potato, cauliflower, raisins, and adjusted water. Simmer at least 20 minutes until sweet potato is 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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Barbecue Tofu and Cucumber Salad — 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 BBQ Ribs & Cucumber Onion 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 salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.
• Used a specified salt-free barbecue spice blend.

Ingredients

• 28 ounces Firm Tofu

BBQ Sauce

• 1 large apple
• ⅓ cup dates
• 1 large onion
• 4 Tbsp balsamic vinegar
• 1 tsp water, replacing the original salted condiment
• 1 tsp salt-free spice blend (equal parts paprika, garlic powder, and onion powder)
• 1 tsp paprika
• 1 tsp garlic powder
• 6 ounce tomato paste
• 1 cup water

Cucumber Onion Salad

• 2 cucumbers sliced
• 1 red onion sliced
• ½ cup apple cider vinegar
• 1 tsp water, replacing the original salted condiment
• 2 Tbsp balsamic vinegar
• 3 dates

Kitchen Monk steps

1. Slice plain tofu into slabs. Blend the adjusted apple-date barbecue group and coat the tofu.
2. Bake at 350°F for about 40 minutes, turning and brushing with reserved sauce halfway.
3. Mix cucumber and onion with the separately blended adjusted vinegar-date dressing; refrigerate until serving alongside the tofu.

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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Blueberry–Pomegranate Sorbet — 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 Pomegranate Sorbet · 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

• 500 Grams organic blueberries frozen
• 8 oz Pomegranate juice
• 1 Medjool Date

Kitchen Monk steps

1. Use unsweetened pomegranate juice without concentrate or added sweetener, or the specified whole-aril blend.
2. Blend with frozen blueberries and a pitted date into a soft sorbet. 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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Kale Salad — 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 Kale 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 salted soy sauce, tamari, aminos, or miso with an equal measure of water; flavor differs.

Kale Salad

• 1 bunch kale chopped
• 1 large apple chopped
• 1 cup almonds toasted
• 1 cup raisins
• 5 Tbsp sesame seeds toasted

Dressing

• ¼ cup tahini
• ⅓ cup apple cider vinegar
• 2 medjool dates
• 1 clove garlic
• 1 tsp water, replacing the original salted condiment

Kitchen Monk steps

1. Combine prepared kale, apple, plain toasted almonds, unsweetened raisins, and sesame.
2. Blend the adjusted tahini dressing and massage it gently through the salad. Refrigerate until serving.

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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Onion Crackers and Cashew Slices — 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: Gluten Free Vegan Cheese & Crackers · Jill Dalton / The Whole Food Plant Based Cooking Show. The video is the original demonstration, not a recording of this Kitchen Monk adaptation.

What changed

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

Onion Crackers

• 2 cups almond flour
• 3 Tbsp onion powder
• 3 Tbsp water
• 1 tsp water, replacing the original salted condiment
• 1 Tbsp poppy seeds

Vegan Cheese

• 5 tsp powdered agar agar
• 1 ½ cups water
• ½ cup cashews
• ⅓ cup nutritional yeast
• ½ cup red pepper chopped
• 4 Tbsp lemon juice
• 2 tsp onion powder
• ½ tsp salt-free mustard mixture (1 part plain ground mustard + 2 parts water)

Kitchen Monk steps

1. Mix the adjusted cracker group, roll thinly between parchment sheets, and bake at 350°F for about 15 minutes, until crisp; watch closely.
2. Blend the cool cashew-pepper ingredients. Boil agar with water according to its package, then whisk in the blended mixture and simmer until smooth.
3. Pour into a shallow dish and refrigerate until firm. Serve with the crackers; no oil or aminos is added.

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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Tomato-Rich Zucchini Lasagna — Earlier Source Version — 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 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

• Used compliant broth instead of cooking wine.
• 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

• 1 large zucchini or 2 medium

Tomato Sauce

• 78 oz tomatoes chopped
• 6 oz tomato paste
• ½ cup unsalted vegetable broth, with no added oil or sugar
• 1 tsp basil
• 1 tsp oregano
• ½ tsp thyme
• 1 tsp onion powder
• 1 tsp water, replacing the original salted condiment

Mushroom Mix

• 22 oz mushrooms diced
• 2 onions diced
• 3 cloves garlic minced
• 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
• 1 tsp onion powder
• 3 cloves garlic minced

Cheese

• 2 cups raw cashews
• 4 cloves garlic
• ½ cup water
• ½ cup nutritional yeast
• 4 Tbsp lemon juice
• 4 Tbsp unsalted vegetable broth, with no added oil or sugar
• 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 15 minutes. Simmer the adjusted tomato group; separately water-sauté the mushroom group until its liquid reduces and steam the kale.
2. Blend the adjusted cashew sauce. Layer zucchini, tomato sauce, mushrooms, and drained kale in a casserole, ending with cashew sauce.
3. Bake at 350°F about 40 minutes until thoroughly hot, then rest before cutting. This is the earlier tomato-heavy source version, distinct from the other zucchini-lasagna formulation.

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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Gluten Free Vegan Banana Peanut Butter Cookies — Kitchen Monk™ SOS-free version

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

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

Original source: Gluten Free Vegan Banana Peanut Butter 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

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

Banana Peanut Butter Cookies

• 1 banana mashed
• ½ cup peanut butter
• 1 tsp vanilla
• 1 Tbsp cocoa powder

“Nutella”

• 2 cups raw cashews
• 2 Tbsp hazel nuts
• 9 medjool dates
• 2 tsp vanilla
• 4 Tbsp cocoa powder
• 1 cup almond milk unsweetened

Kitchen Monk steps

1. Mix the banana-peanut cookie group, spoon onto a lined tray, and flatten. Bake at 350°F for 15–20 minutes and cool.
2. Blend the separate cocoa-hazelnut spread until smooth and use a little to top each cookie. Refrigerate extra spread 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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Banana Kale Smoothie — Kitchen Monk™ SOS-free version

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

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

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

What changed

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

Ingredients

• 1 banana
• 1 cup blueberries frozen
• 1 leaf kale more if you are feeling frisky
• 1 cucumber
• 1 cup almond milk unsweetened

Kitchen Monk steps

1. Wash and prepare the kale and cucumber. Blend with banana, frozen blueberries, and compliant almond milk until smooth.
2. 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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Chilled Chocolate–Avocado Dessert Cups — Kitchen Monk™ SOS-free version

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

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

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

What changed

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

Chocolate Cake

• 1 ½ cups almonds
• 1 ½ cups walnuts
• ½ cup cocoa powder
• 1 ½ cups dates
• 1 ½ cups raisins
• 1 tsp vanilla
• 1 Tbsp water

Molten Lava Filling

• 2 avocados
• ⅓ cup raw cashews
• ½ cup cocoa powder unsweetened
• 1 cup dates
• 1 tsp vanilla
• ½ to 1 cup almond milk unsweetened

Toppings

• 2 strawberries Sliced
• 1 tbsp shredded coconut
• 1 tsp cocoa powder unsweetened, for dusting.

Kitchen Monk steps

1. Process the cake group into sticky crumbs. Reserve a little, then press the rest into lined muffin cups with a hollow in each center.
2. Blend the filling group and spoon into the hollows. Flatten reserved mixture into small lids and pinch onto the bases.
3. Chill until firm, unmold, and add fruit or plain coconut. This is a chilled no-bake nut-and-fruit dessert, not a hot molten cake.

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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Coconut–Date Almond Bites — Kitchen Monk™ SOS-free version

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

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

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

What changed

• Replaced the chocolate coating with a light cocoa dusting; made bites rather than coated bars.

Ingredients

• 1 cup coconut unsweetened
• 10 deglet dates or 5 medjool dates
• 2 tbsp almond flour
• ½ tsp vanilla extract
• 3 tbsp water
• 36 almonds
• 1 tablespoon unsweetened cocoa powder, for dusting

Kitchen Monk steps

1. Process coconut, pitted dates, almond flour, vanilla, and water added gradually until the mixture holds together.
2. Shape 12 small bites, placing three plain almonds on each. Roll or dust lightly with the substituted unsweetened cocoa instead of using a melted chocolate coating.
3. Refrigerate until firm. This bite-style SOS-free adaptation intentionally differs from the video's coated candy bars.

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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Bean and Cheese Enchiladas — 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 Bean and Cheese Enchiladas · 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.

Filling:

• 4 cups kidney beans two 14 ounce cans
• 14 ounce firm tofu
• 1 tsp onion powder
• ½ cup enchilada sauce from below
• 1 teaspoon water, replacing the original salted condiment
• 1 ½ teaspoon smoked paprika

Enchilada Sauce:

• 14 ounce chopped tomatoes
• 6 ounce tomato paste
• 1 clove garlic
• ½ onion
• 1 teaspoon cumin
• 1 teaspoon cocoa powder

Cheese:

• ½ cup cashews
• 2 tablespoon lemon juice
• 1 tablespoon salt-free mustard mixture (1 part plain ground mustard + 2 parts water)
• 1 clove garlic
• ¼ cup nutritional yeast
• ½ – 1 cup water
• 1 pkg corn tortillas

Kitchen Monk steps

1. Blend the enchilada-sauce group and simmer 15 minutes. Mash fully cooked no-salt-added beans with plain tofu and the adjusted filling ingredients, including half a cup of sauce.
2. Blend the adjusted cashew sauce. Warm compliant corn tortillas briefly, fill, roll, and arrange in a baking dish.
3. Cover with the remaining red sauce and cashew sauce. Bake at 350°F for 20–30 minutes, until thoroughly hot at the center.

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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