You are currently viewing Recipes for July 5th – 8th, 2022

Recipes for July 5th – 8th, 2022

Yahyah Flawless and Keaira Carr, New Roots, Inc.




  • Vegan ricotta, recipe below
  • 3-5 cloves of Garlic, minced
  • Marinara
  • 2-4 Eggplants
  • Vegan mozzarella, recipe below
  • Vegan parmesan, recipe below
  • 3 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 2 teaspoons dill
  • 1 teaspoons sage
  • 1 tablespoon sea salt
  • 1 teaspoon cayenne pepper
  • Avocado oil
  • 10×10 baking dish
  • Frying pan


  1. Preheat oven to 410º F
  2. Cut eggplants in thin slices.
  3. Add oil to skillet over medium heat and fry egg plants for about 5-8 minutes and sprinkle with  some sea salt and cayenne pepper
  4. Remove from oil and use paper towel to remove any excess oil from the eggplant slices and set aside
  5. Next mix marinara and minced garlic and season to liking
  6. Take vegan ricotta and add remaining seasonings to
  7. In your baking dish start with a layer of marinara, followed by eggplants, vegan ricotta, marinara and a bit of vegan parmesan, then vegan mozzarella
  8. Repeat until everything is used
  9. The last layer should be the vegan cheeses
  10. Bake for 30-40 minutes until golden brown and remove from oven to allow to cool, about 5-8 minutes( this also makes sure everything is better set)
  11. Cut and enjoy!

INGREDIENTS (pumpkin ricotta)


  • 2 cups roasted pumpkin seed kernels, soaked for 1-1 ½ hours
  • 1 tablespoon hemp seeds
  • 2-3 tablespoons of key lime juice
  • 1 teaspoon sea salt 
  • 1 teaspoon onion powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • ½ teaspoon cayenne pepper
  • 2 cups hemp milk or coconut milk
  • A Blender
  • 2-3 handfuls of Spinach (optional)

DIRECTIONS (pumpkin ricotta)

  1. Take pumpkin seeds and add to blender along with 1 cup of the hemp milk and pulse in blender until well combined
  2. Add seasoning to mix along with key lime juice and pulse blender again until cottage cheese texture
  3. If ricotta cheese texture is not yet achieved add a little more of the remaining cup of hemp or coconut milk at a time and pulse until ideal consistency is reached
  4. Add spinach to blender and pulse until combined
  5. Store in airtight container and enjoy

INGREDIENTS (delicious mozeralla)


  • ¼ cup roasted pumpkin kernels, soaked overnight or boiled for 15minutes
  • 1 cup aquafaba
  • 2 tablespoons coconut flour
  • 2-3 tablespoons key lime juice
  • 2 teaspoon agar agar powder
  • ¾ teaspoon sea salt
  • 6 tablespoons coconut oil, melted
  • Blender
  • Saucepan
  • spatula

DIRECTIONS (delicious mozeralla)

  1. Blend softened pumpkin seeds and aquafaba in a high speed blender until as smooth as possible then strain through a fine mesh strainer or nut milk bag then place back in blender
  2. Add coconut flour, sea salt, agar agar and key lime juice and pulse blender until well combined
  3. Add coconut oil and pulse again very briefly, mixture should be smooth but a little thick
  4. Transfer mixture to a saucepan over medium-low heat while stirring regularly until it turns into a glossy smooth like texture, you will see it bubble around the edges and maintain its thickness
  5. Pour into a mold or scoop balls into ice water for buffalo style mozzarella. 
  6. Refrigerate for a few hours to achieve better firmness.
  7. You can grate or slice cheese once fully set and enjoy!

INGREDIENTS (alkaline parmesan)

  • ½ cup roasted pumpkin seeds(optional)
  • ¼-1 cup hemp seeds
  • 1 teaspoon of onion powder
  • 1 teaspoon of sea salt
  • Juice of ½ key lime
  • ½ teaspoon garlic powder
  • Food processor
  • Air tight container

DIRECTIONS (alkaline parmesan)

  1. Simply add all ingredients to a food processor and pulse until well combined and transfer to an airtight container and enjoy!


  • 2-4 carrots, grated
  • ¼ of a beet, grated
  • 1 head of napa cabbage, washed and sliced
  • ½ cucumber, diced
  • 1-2 summer squash, washed and grated
  • 2 tomatoes, diced
  • 1 ear of corn, shucked
  • ½ of a eggplant, diced
  • 1 clove of garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dill
  • 1 teaspoon oregano



  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground sage
  • 2 tablespoons vegan butter, recipe on blog
  • ½ tablespoon of avocado oil
  • ⅓ cup of veggie broth
  • 1 tablespoon of key lime juice
  • 1 teaspoon coconut aminos
  • 1 cup of vegan cream, recipe on blog
  • 2 teaspoons of thyme
  • Shucked corn
  • Eggplant


  1. To make eggplant dressing add vegan butter and oil over medium high heat.
  2. Add diced eggplant and corn, cooking about 10minutes.
  3. Add seasonings and allow to cook 1-2 more minutes.
  4. Add broth, key lime juice and vegan cream all while stirring regularly then reduce heat to a simmer and allow to cook for 3-5 more minutes until thick.
  5. Remove from heat and transfer to an airtight container once cooled and enjoy! (For salad take and combine all ingredients in a bowl and toss then top with dressing and enjoy!)

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