WHAT’s NEW AT EAT THE CHANGE™?

INGREDIENTS  1 pint Eclipse Ice Cream 2 cups (9 ounces or 255 grams) all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon kosher salt ½ cup (4 ounces or or 113 grams) vegan refined OR unrefined (virgin) coconut oil, melted and cooled slightly ⅓ cup (3.15 ounces or 89 grams) well-stirred tahini (see baker's notes) 6 Tablespoons (3 ounces or 85 grams) water 2 teaspoons pure vanilla extract 1 ¼ cups tightly packed (9.35 ounces or 265 grams) organic light OR dark brown sugar 10 ounces (or 284 grams) vegan dark chocolate (at least 70% cacao), from whole féves or a high-quality chocolate bar, chopped into ½- to 1-inch pieces   INSTRUCTIONS  Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda,...

INGREDIENTS:  1 large eggplant, cut into ⅓-inch cubes1 medium zucchini, cut into ⅓-inch cubes1 medium yellow squash, cut into 1/3-inch cubes1 medium yellow onion, finely chopped1 celery stalk, finely chopped1 carrot, finely chopped  1 red, orange or yellow bell pepper, cut into ¼-inch dice5 large cloves garlic, chopped1 Jalapeño, chopped 2 large vine-ripened tomatoes, cut into ⅓-inch cubes, with their juices1 tablespoon tomato paste2 teaspoons fresh chopped thyme, plus more for serving¾ teaspoon sugar1 teaspoon cocoa power ¼ teaspoon crushed red pepper flakesGarnish pear, sliced thin ArugulaSalt/Pepper/EVO INSTRUCTIONS:Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting...

INGREDIENTS  1 pack Mind Blown Plant-Based Dusted Scallops 6 tbs vegan butter or cooking oil of choice, divided  3 to 4 baby bok choy, cut into quarters 1 pint mushrooms, sliced 2 scallions, sliced 2 cloves garlic, minced 1 inch ginger, minced 1 tbs chili crunch, more to taste 1 tbs black vinegar 1 tsp fennel seed 1 tsp ground cardamom 3 sprigs of thyme lime juice INSTRUCTIONS   1.       Add 3 tbs oil to a wok or large saute pan over high heat. Add baby bok choy and mushrooms and saute until soft, approximately 8 to 10 minutes. Add garlic, ginger and scallions. Add chili crunch and black vinegar. Add fennel and cardamom....

INGREDIENTS 1 spaghetti squash 2 tbsp coconut oil 1/2 tsp black mustard seeds 1/2 tsp cumin seeds pinch Hing (optional) 1-2 green Thai chili 10-12 curry leaves salt to taste 1 tsp turmeric powder 1/2 tsp red chili powder  INSTRUCTIONS Punch fork holes in spaghetti squash and bake at 450 degrees for 45 to 50 minutes.Cut spaghetti squash in half and scrape out the seeds.Use a fork to rake out the spaghetti squash strands and set aside.Heat coconut oil in a pan over medium heat.Add mustard seeds, cumin seeds, hing, green chilis, and curry leaves. Add spaghetti squash and saute.Add salt, turmeric powder and red chili powder and mix well.Remove...