Berry Smoothie Bowls

Cook and Prep Time: 5 minutes

Serves: 2

You Need

  • ¾ cup Plain Yogurt Alternative (Almond, Cashew, etc.)
  • 1 ½ cup Almond Milk
  • 2 cups Frozen Strawberries
  • 1 tbsp. Honey
  • 2 Bananas, chopped
  • ½ cup Raspberries
  • ½ cup Blueberries
  • 2 tbsp. Chia Seeds
  • ¼ cup Almonds, chopped

DIRECTIONS

  1. Add the yogurt, almond milk, and frozen strawberries to your blender.
  2. Blend until all ingredients are combined.
  3. Pour into bowl. Distribute among bowls and top with almonds, chia seeds, and berries.  Enjoy!

Quick Vegan Chana Masala



Cook and Prep Time: 40 minutes

Serves: 3-4

You Need

  • 1 Red Onion, halved and cut thinly into half-moons
  • 1 large can Chickpeas, rinsed and drained
  • 1 large can Pureed OR Diced Tomatoes
  • 1 cup Vegetable Stock OR Water (add more if you want a thinner dish)
  • 1 tbsp. Ground Cumin
  • 1 head Garlic, minced
  • 2 tbsp. Fresh Ginger, minced
  • 1/2 cup Chopped Cilantro, for garnish
  • 2-3 fresh green chilies, sliced with seeds (optional)
  • 1 tbsp. Ground Cloves
  • 1 tbsp. Coriander
  • 1 tbsp. Turmeric
  • Salt, to taste
  • Black Pepper, to taste
  • 2 tbsp. Coconut Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pot to medium heat.  Once hot, add coconut oil.  Once hot, add ginger, garlic, and red onion, stirring frequently to avoid burning.  Cook until onion is translucent, 4-5 minutes. 
  3. Add chiles, and cook for 1 minute more.
  4. Add tomatoes, vegetable stock, and chickpeas.  Add all spices and bring mixture to a boil.  Then cover and reduce heat to a simmer.  Season with salt and pepper.  Cook until thickened, 5-6 minutes.
  5. Remove from heat.  Serve with rice.  Garnish with fresh cilantro.  Enjoy!



White Bean and Broccoli Soup



Cook and Prep Time: 60 minutes

Serves: 4-5

You Need:

  • 3-4 cups Broccoli Florets and Stems, chopped
  • 1 large can Cannellini Beans, rinsed and drained
  • 1 small can Butter Beans, rinsed and drained
  • 4-5 Carrots, chopped
  • 1 Yellow or White Onion, chopped
  • 1 head Garlic, chopped
  • 2-3 Bay Leaves
  • 1 cup Dry White Wine
  • 4-5 cups Vegetable Broth or Water
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Cumin
  • 2 tbsp. Fenugreek Seeds
  • 1 tbsp. Dried Sage

To Finish:

  • 1 ½ cup Nut Milk or Oat Milk
  • ½ tbsp. Dijon Mustard
  • ½ tbsp. Tamari
  • ½ tbsp. Salt
  • ½ tbsp. Coconut Nectar
  • 1 tbsp. Nutritional Yeast

For the Almond Crumble:

  • ¼ cup Almonds
  • ½ tbsp. Salt
  • 2-3 tbsp. Nutritional Yeast
  • ½ tbsp. Olive Oil

DIRECTIONS

  1. In a large pot, add 1 tbsp. olive oil and set it to medium heat.  Once warm, add fenugreek seeds and toast for about 1 minute, stirring frequently to avoid burning.
  2. Once fragrant, add onion and carrots.  Cook for 4-5 minutes, until softened.  Then, add garlic, stirring occasionally, and cook for 1 minute more.  Deglaze the pan with wine, and cook until alcohol has burned off, about 3-4 more minutes.
  3. Add broccoli, and cook for 2-3 minutes.  Then, add vegetable broth, spices, and beans.  Bring to a boil, then cover and simmer for 20-25 minutes, until broccoli is soft enough to be cut with a fork.
  4. Make the finish.  Combine oat milk, dijon mustard, tamari, nutritional yeast, salt, and coconut nectar.  Whisk to combine and set aside.
  5. Make the almond crumble.  Add almonds, nutritional yeast, salt, and olive oil to a food processer.  Pulse until crumble as formed.  Be careful to not-over pulse, or you will end up with almond butter!
  6. Once the vegetables are soft in the pot, add the oat milk mixture and turn off the heat.  Remove the bay leaves.  Blend soup with an immersion blender.  Alternatively, you can blend the soup in batches using blender.  Season with salt and pepper as needed.
  7. Plate the soup, and garnish with almond crumble, red pepper flakes, and fresh parsley or basil.  Enjoy!

Lentil & Sweet Potato Shepherd’s Pie

Cook and Prep Time: 75 minutes

Serves: 6-8

You Need:

  • 2 cups Lentils
  • 6 oz. Button Mushrooms diced
  • 5-6 Sweet Potatoes chopped
  • ¾ cup Dry Red Wine
  • 1 large can 28 oz. Diced Tomatoes, with juices
  • 4 cups Vegetable Broth or Water
  • 1 bunch Carrots chopped
  • 1 head Garlic minced
  • 1 bunch Scallions chopped, greens and whites separated
  • 1 Yellow or Red Onion diced
  • Salt to taste
  • Black Pepper to taste
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Cumin
  • 1 tbsp. Smoked Paprika
  • 1 tsp. Ground Cloves
  • 2 tbsp. Tamari
  • 1 tbsp. Cinnamon
  • 2/3 cup Oat Milk or other milk alternative, or 1 small can Coconut Cream
  • Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 425˚F. Fill one large pot with water.
  2. Add the sweet potatoes to the pot with water, and bring the water to a boil. Boil the sweet potatoes until they are fork-tender, about 20 minutes. Remove them from the water and set them in a bowl. Save until Step 5.
  3. Start the lentils. Set another large pot to medium heat. Add 1 tbsp. olive oil. Once hot, add garlic, scallion, and onion. Stir occasionally to avoid burning. Cook for 2-3 minutes, until onions begin to soften. Then, add red wine, carrots, and mushrooms, and bring heat to medium high. Stir occasionally, cooking for 3-4 minutes more, ensuring alcohol has burned off.
  4. Add lentils, tomatoes, tamari, and vegetable broth to the pot with the carrots. Add salt, pepper, garlic powder, cumin, smoked paprika, and cloves to the pot. Stir to combine and bring mixture to a boil. Once boiling, cover and reduce heat to a simmer, and allow lentils to cook, about 20 minutes, until liquid has evaporated and lentils are tender.
  5. Add oat milk, cinnamon, and 1 tsp. salt to bowl with the sweet potatoes. With a masher or a fork, mash them until combined evenly.
  6. In a deep dish, oven-friendly tray or pan, add lentil mixture and spread evenly across the bottom. Then, top with mashed sweet potatoes. Place in the oven for about 15 minutes, until sweet potatoes have slightly browned.
  7. Remove from the oven, and distribute among serving plates. Garnish with scallion greens. Enjoy!

Slow Cooker Three Bean Chili-Stuffed Sweet Potatoes

Cook and Prep Time: 45- 60 minutes (+ 4-6 hours)

You Need:

  • 4 Sweet Potatoes
  • 1 Yellow Onion diced
  • 1 head Garlic chopped
  • Olive Oil
  • 1 small can Black Beans rinsed and drained
  • 1 small can Kidney Beans rinsed and drained
  • 1 small can Pinto Beans rinsed and drained
  • 1 Green Bell Pepper diced
  • 1 small 15 oz. can Diced Tomatoes
  • 1 small 15 oz. can Tomato Sauce
  • 2 cups Vegetable Broth or Water
  • 1 tbsp. Cumin
  • 1 tbsp. Chili Powder
  • 1 tbsp. Smoked Paprika
  • Salt to taste
  • Black Pepper to taste
  • ¼ cup Cilantro chopped
  • 1 Lime cut into quarters

DIRECTIONS

  • Rinse and chop the produce accordingly. Preheat oven to 400°F. Line 1 baking tray.
  • Add onion to skillet and cook for 4-5 minutes, until translucent. Then, add garlic, cooking for about 1 minute more, until fragrant.
  • Add all ingredients, except potatoes, cilantro, and lime to the slow cooker. Cook on low for 6 hours or high for 4 hours.
  • Poke holes in the potato with a fork, and add them to the baking tray. Brush with olive oil, season with salt. Bake about 45 minutes at 400°F.
  • Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.
  • Top with 1/3 cup of chili. Then, garnish with lime and cilantro. Enjoy!