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Ethos Recipes

How to Roast Veggies

Turn oven on 350 degrees.

Chop vegetables into bite-sized pieces and place on a parchment-lined baking sheet.

Bake for 15-20 minutes then turn the vegetables and cook another 15-20 minutes on the other side.

Add onions and garlic during the last 10 minutes of roasting and toss.

Remove from oven and toss with more herbs and spices and a splash of vinegar if you like.

Overnight Oats

Prep time 10 minutes


½ cup of rolled oats
½ cup non-dairy milk such as almond, soy, cashew, or coconut
1-2 TBSP of ground flax

Then spice it up how you like

Spices like cinnamon, nutmeg, ginger, allspice, cardamom, cloves, and coriander to taste
Dried or fresh fruit like berries, diced apple, banana or raisins
Nuts like walnuts, cashews
Make banana bread oatmeal by adding ¼ teaspoon cacao powder, a mashed banana, a pinch of vanilla and a dozen chopped walnuts.


Place all items in a pint mason jar or glass container and mix with spoon.
Place in refrigerator overnight.
In the morning simply warm to your desired temperature.
Or take it to work and warm it there.
Mix up the ingredients so you have a different breakfast every day.

Blended Green Smoothie

Prep time 20 minutes


4 oz fresh organic kale/collard juice/ginger to 2 inches
4 oz wild organic blueberries                              
4 TBS hemp seed                                  
2 TBS flax seed
2 TBS sesame seed                            
4 oz any organic greens of your choice-kale or spinach or collard                              
½ tsp turmeric                                
1/2 tsp clove                          
1/2 tsp pepper                                
1/2 tsp cinnamon                            
1 tsp cacao powder                          
Add 4 oz of pomegranate juice  

Vegetable Soup

Prep time 20 minutes


24 oz low sodium vegetable broth
Small can tomato puree
Seasoning of choice (we suggest Italian which consists of fresh or dried herbs like basil, oregano, and parsley)
Three cups of chopped fresh or frozen vegetables (we like kale, carrots, celery, onions, red bell pepper, and mushrooms).


In a large deep stock pot place add equal parts broth and vegetables and simmer on low for 15 minutes (or until vegetables are soft).
Portion and freeze leftovers.

Ranch Dressing

Prep time 10 minutes


2 TBS of vegan sour cream
¼ tsp garlic powder
¼ tsp onion powder

¼ tsp dried dill
1/3 tsp dried parsley
1/8 tsp dried chives
Dash of ground black or white pepper
1 tsp apple cider vinegar


Mix all ingredients in a bowl.
Chill for 15 min before serving.

Baked Tofu

Prep time 30 minutes


1 pkg extra firm Non-GMO organic tofu
2 TBS Seasoning of choice


Drain the tofu, take a towel and wrap the tofu to dry.
Place a frying pan on top to press excess liquid out of the tofu for at least 20 min. Meanwhile heat oven to 350 degrees.
When you have pressed out the excess liquid cut into ½ steaks and season with a seasoning of choice (Italian seasoning, poultry seasoning, curry powder or taco seasoning are some suggestions).
Line a baking sheet with parchment paper and bake in the oven for 15 min per side.

How to Sauté Veggies

Start with a shallow pan on medium heat.

Place your densest vegetable in first (i.e. carrots or broccoli stems) and when they start to sizzle add 1 Tablespoon of water.

Cook until they start to get tender (about 3 minutes) adding 1 TBSP at a time of water as needed to prevent veggies from sticking to the pan.

Then add the softer items (i.e. broccoli florets, kale stems) cook for another 3 minutes adding water as necessary.

Then add your onion and garlic or leafy greens and cook for another 2 minutes. Remove pan from heat and toss with herbs and spices recommended from the grocery list.

Ethos Tofu Scramble

Prep time 30 minutes


1 bunch scallion (minced)
1 tomato (diced)
1-inch piece of fresh ginger (peeled and minced)
10 garlic cloves (minced)
1 parsnip (peeled and diced)
3-4 oz shiitake mushrooms (diced)
1 red bell pepper (diced)
1 package extra firm tofu (cut into 1/2 inch cubes)
1 granny smith apple (diced)
6-8 oz fresh spinach (chopped)
1 Tablespoon Bragg's amino acids
1 Tablespoon Dijon or ground yellow mustard (can omit to taste)
1 teaspoon ground turmeric (can omit to taste)


Saute in a shallow saucepan with a tablespoon of water the scallion, tomato, ginger, garlic, and parsnips and until vegetables are tender.
Then add mushrooms, red bell pepper, and tofu.
Cook (tossing often) until mushrooms are soft.
Then fold in spinach and apple.
Spice with Bragg's amino acids, mustard, and turmeric.  

ETHOS Baba Ganoush

Prep time 1 hour


1 large eggplant
2 Tablespoons fresh lemon juice
1/4 cup pine nuts
¼ cup parsley (minced)


To roast whole eggplants in the oven, leave the skin on and roast at 350 degrees F (177 degrees C) until the skin gets wrinkly and begins to collapse in on the softened fruit (about one hour).
Scoop out the eggplant flesh and blend with nuts and the parsley in a food processor until smooth and creamy.  

Cream of Broccoli Soup

Prep time 25 minutes


24 oz Low sodium vegetable broth
1 bag of frozen broccoli (12 oz)
1 bag of frozen cauliflower (12 oz)
½ cup cashews (soaked for 1 hour in warm water)
1 small onion peeled and quartered
2 teaspoons nutritional yeast
1 teaspoon lemon juice


In a large stock pot add broth, broccoli, cauliflower, and onion and simmer on low heat for 15 min.
Blend soaked cashews, nutritional yeast and lemon juice to blender until smooth.
Add broth from soup to blender as needed to create a smooth texture.
Add the rest of the ingredients to the blender and blend until desired consistency.
Alternatively, you can add the cashew mixture to the stock pot and blend until smooth with a hand blender.

Baked Sweet Potato Fries

Prep time 15 minutes

Heat oven to 350 degrees.
Cut sweet potatoes into ¼ inch sticks.
Season with herbs and spices of choice.
Place on parchment paper and bake for 20 minutes on each side or until crispy.

Roasted Brussel Sprouts

Prep time 20 minutes


Chop sprouts into 1/2" cubes and place on parchment paper.
Roast on 350 degrees for 20 minutes.
Turn over and cook for another 10 to 15 minutes depending until they are your desired final texture.
Remove from the oven and toss with one teaspoon of Balsamic Vinegar and 1 teaspoon of raw pumpkin.

How to Cook a Squash

Turn oven on 350 degrees.

Place the squash in the oven and cook for 45-60 min.

This can be done a few days in advance and reheated for dinner.

When the skin is soft remove from the oven and lets the squash cool for 10 minutes.

Carefully cut in 1/2 and scoop out seeds.

Pancakes and Blueberry Syrup

Prep time 20 minutes (plus overnight soaking of ingredients)

Pancake Ingredients

2 cups of rolled oats
2 cups non-dairy milk (divided)
1/2 cup yellow lentils
1 cup fresh or frozen fruit (chopped) (we love mango in this recipe)
You can also make a flavor theme such as apple and cinnamon or banana and walnut
1 teaspoon vanilla
2 Tablespoons chia seeds
Cinnamon to taste

Pancake Directions

The night before soak the rolled oats in 1 cup non-dairy milk for at least 1 hour or overnight in the refrigerator.
Rinse lentils and soak in enough water to cover overnight (no refrigeration needed).
The next morning, drain lentils.

Place soaked oats, 1 cup of non-dairy milk, lentils, fruit, vanilla and chia seeds, cinnamon in blender or food processor.
Blend until the batter becomes thick consistency (add water if needed to get to the right consistency).
Warm pancake skillet or griddle and spoon a small amount of pancake batter onto skillet.
Once the top of pancake is speckled with bubbles, carefully flip.
Cook until both sides are lightly browned.  

Blueberry Syrup Ingredients

2 cups of berries (frozen or fresh)
1 teaspoon vanilla
Spices like cinnamon, nutmeg, ginger, allspice, cardamom, cloves, and coriander to taste

Blueberry Syrup Directions

Blend berries, vanilla, and spices until smooth.  
Warm in a small saucepan and pour over the pancakes.  

Ethos Hummus

Prep time 5 minutes


1 can chickpeas (15.5 oz)
1 clove garlic
Juice of 1 lemon (approximately 3 Tablespoons)
4 tablespoons fresh herbs (like cilantro, parsley, or scallions)
Water as needed


Place all ingredients in a blender or food processor and blend, adding water as needed, until you reach a preferred dip consistency.
Serve as a dip for raw vegetables, such as peppers, cucumbers, celery, carrots, zucchini, and leafy greens.  

Broccoli Salad

Prep time 20 minutes


1 cup raw broccoli florets
1 carrot (shredded)
½ Honey Crisp apple (shredded)
1 Tablespoon red onion (shredded)
¼ cup organic raisins
¼ cup of sunflower seeds


2 Tablespoons vegan sour cream
1 teaspoon apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried dill
Ground black or white pepper to taste


In a food processor shred carrot, apple, and onion.
Add shredded vegetables and the rest of the ingredients to a large bowl mix dressing items then add all other items and toss to coat evenly.
Chill for 15 minutes before serving.

Chocolate Pudding      

Prep time 45 minutes


¾ lb purple sweet potato, baked (with the skin)
2-4 TBS cacao powder (depending upon how intense you like your chocolate flavor)
½ cup of soy milk
5-7 dates (depending upon your preference for sweetness)
½ tsp vanilla
½ tsp dried mint leaves


Blend all ingredients in a food processor. Serve with persimmons or other fruit.