Ripple Plant-Based Milk


Ripple milk is made from the wholesome and humble yellow pea.

Balsamic Glazed Roasted Cauliflower


1 large head cauliflower
2 c. tomatoes
1 medium red onion, cut into wedges
1/2 lb. green beans, trimmed
kosher salt
3 tbsp. extra-virgin olive oil
1 c. balsamic vinegar
1/4 c. brown sugar
2 tbsp. fresh chopped parsley, for garnish


Preheat oven to 400°.
Cut the leaves and stem off the cauliflower so it sits flat. Place in a large baking dish and surround with tomatoes, onion wedges, and green beans. Season veggies with salt and coat with olive oil.
Meanwhile, in a small saucepan over medium heat, whisk together balsamic and brown sugar. Bring to a boil, then immediately reduce to a simmer. Let simmer until reduced by half, about 15 minutes. Brush glaze all over cauliflower, reserving some for basting.
Roast until golden and tender, 1 hour, periodically basting with glaze. Garnish with parsley and serve.


Gujarati Potatoes With Sesame Seeds - Bateta Nu Shaak

1 tsp organic safflower or coconut oil
½ tsp mustard seeds
½ tsp cumin seeds
2 Tbsp sesame seeds
1 tbsp minced ginger or paste
1 tbsp minced garlic
2 tsp minced green chile or paste, 1 hot green chile
1 tsp coriander powder
1 tsp dried fenugreek leaves (kasuri methi) - optional
½ tsp turmeric powder
⅓ tsp or more cayenne/red chili powder
¾ tsp salt
3.5 to 4 cups cubed potatoes (1/2 inch) 3 med potatoes
1 Tbsp toasted sesame seeds, dried or fresh coconut flakes or crushed roasted peanuts for garnish
cilantro and lemon juice for garnish.

Heat oil in a large skillet at medium heat. When the oil is hot, mustard and cumin seeds and let them sizzle for 30 seconds. Add sesame seeds and cook them for half a minute or until they start to change color. Add ginger, garlic, chile and cook for a minute. Add the ground spices and mix and cook for a minute.
Add potatoes and salt and mix in. Cover and cook for 15 minutes. Stir once in between and add 1-2 Tbsp or so water to deglaze if needed.
Reduce heat to medium low and cook for another 10 minutes or until potatoes are tender and cooked through and starting to crisp on the edges. Garnish with cilantro and lemon juice. Garnish with toasted sesame seeds or coconut or chopped roasted peanuts and serve as a part of a meal with Dals/Curries, or make wraps with spiced beans/chickpeas, greens and chutneys of choice. .



Stout, Seitan, and Cabbage Casserole

Makes: 4 servings

12 ounces stout beer
2 tablespoons agave nectar or maple syrup
2 tablespoons tomato paste
1 tablespoon yellow mustard
1 teaspoon sea salt, divided
1 teaspoon black pepper, divided
1 small head green cabbage, cut into small wedges
2 carrots, sliced
2 tablespoons olive oil, divided
16 ounces seitan, chopped into bite-size pieces
1 medium onion, thinly sliced
1 tablespoon flour (something neutral, like spelt)
Fresh parsley, coarsely chopped
Preheat the oven to 375°F.

Whisk together the stout, agave nectar, tomato paste, yellow mustard, 1/2 teaspoon of salt, and 1/2 teaspoon pepper in a small bowl. Set aside until ready to use.

Place the cabbage and carrots in a large casserole dish. Drizzle a tablespoon of olive oil over the vegetables, sprinkle with 1/2 teaspoon each of salt and black pepper and then toss gently. Bake for 25 to 30 minutes, stirring after about 15 minutes. 

While the vegetables are cooking, heat a tablespoon of olive oil in a large pan over medium-high heat. Add the seitan, onions, and remaining salt. Cook for about 10 minutes, stirring frequently, until the onions begin to caramelize and seitan is a little crispy around the edges.

Pour the stout mixture over the onions and seitan, and sprinkle with the flour. Stir together and cook until the liquid begins to boil, about 5 minutes.

Once the carrots and cabbage mixture is done roasting, remove from the oven, and spoon the onion and seitan mixture over it.

Garnish with parsley and the rest of the black pepper. Serve hot.