Sarah Conrique - The Vegan Stoner Cookbook 2: Over 100 Easy and Healthy Recipes to Munch

Aioli Makes 2 Cups Peel cup garlic cloves. Toss the cloves in a blender with the juice of 1 lemon, spoonful of salt, and cup cold water. Blend till smooth.

Keep the blender on low speed and slowly pour in 1 cups canola oil. Store in the fridge for up to a week. Tips

• Brown the garlic in an oiled pan before blending for added flavor.
• Add fresh herbs, spices, and seasonings to get just the flavor you like.

BBQ Sauce Makes 1 Cup Pour 1 cup ketchup into a bowl. Add a spoonful of liquid smoke and 2 spoonfuls of maple syrup.

Add spoonful of cayenne and 4 spoonfuls of vinegar. Add a few sprinklings of garlic salt and black pepper. Mix well and store in the fridge for up to 2 weeks. Tips

• Replace the maple syrup with molasses.
• Ketchup can be replaced with blended fresh tomatoes or canned tomatoes.
• Try different types of vinegar for variation.

Cashew Milk Makes 3 Cups Soak 1 cup cashews in hot water for 30 min. Cashew Milk Makes 3 Cups Soak 1 cup cashews in hot water for 30 min.

Drain and blend with 3 cups fresh water. Strain through a cheesecloth into a container. Save cashew pulp for the recipe on . Store in the fridge for up to a week and shake before using. Cashew Parmesan Makes 1 Cup

Heat 1 cup of cashew pulp from the recipe on in an oiled pan. Mix in 4 spoonfuls of nutritional yeast and a few sprinklings of onion powder and garlic salt.

Mix in 2 spoonfuls of olive oil. Store in the fridge in an airtight container for up to a week. Corn Tortillas Makes 6 Tortillas

Mix 1 cups masa and a few sprinklings of garlic salt in a bowl. Stir in 1 cup hot water and knead the dough. Roll the dough into 6 balls, each about the size of your palm. Flatten out into a desired size using your hands or a rolling pin on a flat surface.

Slide a knife or spatula underneath the dough to loosen it from the surface. Cook the tortillas in an oiled pan for about a minute on each side. Munch. Tip

• See The Vegan Stoner Cookbook for our flour tortilla recipe.

Cream Cheese Makes 3 Cups Soak 2 cups cashews in hot water for 30 min. Drain the cashews and toss in a blender.

Squeeze the juice of 1 lemon into the blender. Add 2 cloves of garlic and cup water. Add a spoonful of olive oil and a few sprinklings of salt. Blend till smooth and store in the fridge for up to a week. Tips

• Brown the garlic in an oiled pan before blending for added flavor.
• For a dessert version, replace the olive oil with coconut oil, and replace the garlic with sugar or maple syrup.

Dill Pickles Makes 1 Jar Chop 4 cloves of garlic and slice a cucumber into spears. Dill Pickles Makes 1 Jar Chop 4 cloves of garlic and slice a cucumber into spears.

Heat 1 cup white vinegar and cup water in a pot on low heat. Mix in 5 sprinklings of salt and the chopped garlic. Mix in a spoonful of dill, 5 sprinklings of black pepper, and 5 sprinklings of cayenne. Let the mixture cool. Place the cucumber spears in a jar and pour in the vinegar mixture. Seal and refrigerate for at least a day.

Munch or store in the fridge for up to a month. Tips

• Add fresh herbs and your favorite spices to get just the flavor you like.

Pico de Gallo (Salsa Fresca) Makes 2 Cups Chop 2 large tomatoes and onion, then toss all into a bowl. Chop a jalapeo and a handful of cilantro and mix in. Squeeze the juice of lime into the bowl and stir with a sprinkling of salt. Munch or store in the fridge for up to a week.