Lemon-Basil-Fennel Pasta Salad

Lemon-Basil-Fennel Pasta Salad

Cook and Prep Time: 45 minutes

Serves: 4

You Need

  • 1 lb. Lentil Pasta
  • 15oz. can Chickpeas, rinsed and drained
  • 2 Bell Peppers, diced
  • 1 Red Onion, sliced
  • 6-8 cloves of Garlic, sliced
  • 1 Fennel Bulb, sliced
  • 1 pint Cherry Tomatoes, halved
  • 2-3 Carrots, shredded
  • Vegetable Stock of 1 t Extra Virgin Olive Oil, for sautéing
  • Salt & Pepper, to taste
  • ½ cup Fresh Basil, chopped

For the Sauce

  • 1 cup Cashews, soaked overnight
  • ½ – 1 cup Basil
  • 1 Lemon, juiced
  • ½ cup Fennel Fronds
  • 1-2 clove Garlic
  • Salt & Pepper to taste
  • 2 T Tahini
  • 1-2 T Water (if needed)

For Garnish

  • Lemon Wedges
  • Fresh Chopped Basil or Parsley
  • Red Chili Flakes
  • Sunflower Seeds

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.  Once the pasta is al dente, rinse under cold water to halt the cooking process.
  3. Make the sauce.  Combine all sauce ingredients in a blender, and pulse until smooth.
  4. Set a pan to medium heat.  Once hot, add the red onion, garlic, and bell pepper.  Sauté for 4-5 minutes, until the onion is translucent.
  5. Combine all the pasta salad ingredients in a large mixing bowl.  Pour of the dressing, and toss to combine.
  6. Serve with your desired garnishes.  Enjoy!

Watermelon Poke Bowls

Watermelon Poke Bowls

Cook and Prep Time: 1 hour (+ 2-3 hours to marinate)

Serves: 4

You Need

  • 1 Watermelon, cubed

For the Marinade

  • 1 T Tahini
  • 6 T Tamari or Coconut Aminos
  • 2 T Rice Wine Vinegar
  • 1 clove Garlic
  • 1-inch piece Ginger
  • 1 Lime, juiced
  • 2 Scallions
  • 1-2 T Sesame Oil
  • Salt & Pepper, to taste

For Serving:

  • Nori Sheets
  • Brown Rice or Quinoa
  • Shelled Edamame
  • Sliced Cucumber
  • Sliced Carrots
  • Cilantro
  • Lime Wedges
  • Sesame Seeds

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 or 2 baking trays and preheat your oven to 400˚F.
  2. Make the marinade.  Combine all marinade ingredients in a blender and pulse until smooth.
  3. Add your watermelon to the baking trays.  Pour over half of the marinade, toss to coat.
  4. Bake the watermelon for 45 minutes, flipping halfway.
  5. Once the watermelon is finished, place it in a mixing bowl, and add the rest of the marinade.  Toss to combine.  Then, place in the oven for at least 2-3 hours (or overnight).
  6. Serve with your desired garnishes.  Enjoy!

Cashew Carbonara

Cashew Carbonara

Cook and Prep Time: 25 minutes

Serves: 4

You Need

  • 1lb Spaghetti or Linguine (Brown Rice or Lentil/Chickpea Base)
  • 1lb. Mushrooms, sliced
  • 1 ½ cups Peas
  • 6-8 cloves Garlic, sliced
  • Salt & Pepper, to taste

For the Sauce

  • 1 ½ cup Cashews, soaked overnight
  • 1 ¾ cups Water or Vegetable Stock
  • ½ cup Nutritional Yeast
  • 1 T Tamari
  • 1 t Smoked Paprika
  • Salt & Pepper, to taste

For Serving

  • Arugula Salad
  • Red Chili Flakes
  • Chopped Parsley
  • Chopped Basil
  • Chopped Cherry Tomatoes

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.
  3. Set a large skillet to medium heat.  Once hot, add the mushrooms, and cook for 7-8 minutes, until soft and browned.  Then add the garlic, and cook for 1 minute more.  Then, add the peas, and cook until warmed through.
  4. Make the sauce.  Combine all of the sauce ingredients in a blender, and pulse until smooth.
  5. Add the sauce and cooked pasta, and toss to combine.  Add water to thin if needed, and season to taste.
  6. Serve with your desired toppings.  Enjoy!

Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Cook and Prep Time: 40 minutes

Serves: 5-6

You Need

For the Rice

  • 1 ½ cups Brown Arborio Rice
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 5 cups Vegetable Stock
  • 3 T Nutritional Yeast
  • 3-4 cups Baby Spinach
  • 1 Lemon, juiced
  • Salt & Pepper to taste

For the Oven

  • 3-4 cups Cherry Tomatoes, Halved
  • 15 oz. Chickpeas, rinsed and drained
  • 1 T Dried Oregano
  • 1-2 t Dried Thyme
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper, to taste

For the Pesto

  • 2 cups Leafy Greens (Kale, Spinach, Arugula, etc.)
  • 1 cup Basil
  • 1 cup Roasted Almonds
  • ½ cup Nutritional Yeast
  • 4-5 cloves Garlic
  • 1 Lemon, juiced
  • 1-2 tbsp. Extra Virgin Olive Oil (optional)
  • 2-4 tbsp. Water (or add water as needed)
  • Salt & Pepper, to taste

For Garnish

  • Nutritional Yeast
  • Lemon Wedge
  • Chopped Parsley

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F and line 1 baking tray.
  2. Add the chickpeas to one side of the baking sheet, and the tomatoes to the other.  Season and toss in olive oil.  Roast 20-25 minutes, until the chickpeas are crispy.
  3. Make the risotto.  Add the stock to a small pot, and bring to a gentle simmer.  Meanwhile, in a large skillet, add the onion, and cook until translucent, 4-5 minutes.  Then, add the garlic and cook for 1 additional minute.  Then, add the rice, and cook for 1 minute before adding about ½ of the vegetable stock at a time.  Stir often.  As the pan become dry, add another ½ cup of stock.  Repeat the process until all of your stock has been used, or until your rice is al dente.  Then, turn off the heat and add in the spinach.  Stir and cook until wilted.  Season to taste.
  4. Make the pesto.  Add all of the ingredients to a food processor and pulse until smooth.
  5. Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes.  Enjoy!

Smoky Baked Beans

Smoky Baked Beans

Cook and Prep Time: 60-70 minutes

Serves: 6-8

You Need

  • 2 28oz. cans Black Beans, rinsed and drained
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 1 Red Bell Pepper, diced
  • 1 T Chili Powder
  • 1-2 t Dried Oregano
  • 1 t Ground Mustard
  • 2 t Ground Cumin
  • 2 t Smoked Paprika
  • 1 T Miso Paste
  • 2 T Apple Cider Vinegar
  • 2 T Maple Syrup
  • Salt & Pepper, to taste
  • Vegetable Stock or 1-2 Extra Virgin Olive Oil, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 350˚F.
  2. Set a Dutch oven or large, oven-friendly pot to medium heat.  Once hot, add the onion, pepper, and garlic.  Cook for about 5 minutes, until the onion is translucent.
  3. Add the spices (ground mustard, chili powder, dried oregano, ground cumin, smoked paprika), and cook for 1 minute, until fragrant.
  4. Add the miso paste, apple cider vinegar, maple syrup, and black beans.  Add just enough water to cover the beans.  Stir to combine.
  5. Transfer your pot to the oven, and bake for 50-60 minutes, until the sauce has thickened.
  6. Serve with tacos or as the side at a barbecue.  Enjoy!

Vegan Split Pea Soup

Vegan Split Pea Soup

Cook and Prep Time: 45-60 minutes

Serves: 6-8

You Need

  • 2-2 ½ cups Split Peas
  • 1 Yellow Onion, diced
  • 2-3 Carrots, diced
  • 2-3 Celery Stalks, diced
  • 6-8 cloves Garlic, sliced
  • 1 Leek, sliced
  • 3 Yukon Gold Potatoes
  • 5-6 cups Vegetable Stock (add more if needed)
  • 1 Bay Leaf
  • 1 t Ground Cumin
  • 2 t Ground Coriander
  • 1 t Dried Thyme
  • 1 t Smoked Paprika
  • 2 t Garlic Powder
  • Salt & Pepper, to taste

For Garnish

  • Chopped Parsley
  • Nutritional Yeast
  • Lemon Wedge

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Set a large pot to medium-high heat.  Once hot, add the leeks, onions, carrots, celery, potatoes, and garlic.  Cook for 6-7 minutes, adding water if needed.  Cook until the onion has browned.
  3. Add the split peas, spices, vegetable stock, and bay leaf.  Bring to a boil, then reduce heat to a simmer.  Cover and cook for about 40-50 minutes, until the peas have softened.
  4. Using an immersion blender, blend until smooth.
  5. Season with salt and pepper to taste.
  6. Serve with roasted potatoes and garnish as you like.  Enjoy!

Roasted Sweet Potato Tacos

Roasted Sweet Potato Tacos

Cook and Prep Time: 50-60 minutes

Serves:  4-5

You Need

  • 2 Sweet Potatoes, cubed
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 2 tsp. Smoked Paprika
  • 1 tbsp. Ground Cumin
  • 1 tsp. EVOO
  • Salt & Pepper, to taste
  • 1 15 oz. can Pinto Beans, rinsed & drained
  • 1 Red Onion, diced
  • 3-4 cloves Garlic, minced
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 2 tsp. Smoked Paprika
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Tamari
  • Salt & Pepper, to taste
  • Vegetable Stock, as needed
  • Taco Shells, as needed

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.  Line 1 baking tray.
  2. Make the potatoes.  Toss sweet potatoes in garlic powder, onion powder, smoked paprika, cumin, salt, pepper, and 1 tsp. olive oil.  Roast for 25-30 minutes, until tender, tossing halfway.
  3. Make the beans.  Set a skillet to medium heat.  Once hot, add red onion and garlic.  Cook until onion is translucent.  Then, add beans, and cook for 2-3 minutes.  Add spices, and toss to combine.  Remove from heat and set aside for plating.
  4. Warm the tortillas.  Place each tortilla on an open flame and grill for 30 seconds per side.
  5. Plate tacos and serve with lime wedges.  Serve with slaw, hot sauce, and guacamole. Enjoy!

Black Bean & Mushroom Burgers (EASY)

Black Bean & Mushroom Burgers (EASY)

Cook and Prep Time: 40 minutes

Serves: 6-8 patties

You Need

  • 28oz. can Black Beans, rinsed and drained
  • 8oz. Cremini Mushrooms, roughly chopped
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 1 cup Walnuts, chopped
  • 1 T Ground Flax Seeds + 3 T Water (mix and let stand for 10 minutes prior to using)
  • 1 cup Oat Flour
  • 1 T Miso Paste
  • 2-3 t Garlic Powder
  • 1 t Ground Cumin
  • 1 t Smoked Paprika
  • 2 T Tamari
  • 1 T Vegan Worcestershire Sauce
  • Salt & Pepper, to taste
  • Extra Virgin Olive Oil or Vegetable Stock, for sautéing

For Serving

  • Toasted Buns
  • Onion Rings
  • Tomatoes
  • Lettuce or Cabbage

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.  Line 1 baking tray.
  2. Set a large pan to medium heat.  Once hot, add mushrooms, onion, and garlic.  Sauté for 6-7 minutes, until mushrooms have reduced, stirring frequently to avoid burning.  Add 1 T tamari, and toss to combine.
  3. In a large mixing bowl, and your black beans.  Using a potato masher, mash the beans into a paste.  Then, add the rest of the ingredients, and mix well. 
  4. Add the burgers to your baking tray.  Bake for 30-35 minutes, flipping halfway.
  5. Serve with your favorite toppings, and enjoy!

Sweet Potato & Chickpea Cakes

Sweet Potato & Chickpea Cakes

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 1 cup Sweet Potato, mashed
  • 15oz. Chickpeas, rinsed and drained
  • 1 cup Oat Flour
  • 2 T Ground Flax Seeds
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 2-3 t Dried Thyme
  • 2-3 t Dried Sage
  • 1-2 T Extra Virgin Olive Oil, to fry
  • Salt & Pepper, to taste

For Serving

  • Cabbage Slaw
  • Arugula Salad
  • Fresh Basil
  • Cannellini Bean Hummus
  • Tahini Dressing

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Combine the mashed sweet potatoes and mashed chickpeas in a bowl, and stir to combine.  Then, add the rest of the cake ingredients, and mix well.
  3. Set a large pan to medium heat.  Take about ¼ cup of the mixture and flatten it to about ¾ inch thick disks.  Cook for about 4 minutes per side.
  4. Drain the cakes on a paper-towel lined plate.
  5. Serve the cakes with your desired toppings and sides.  Enjoy!

FAST & Easy Linguine & Wild Mushroom Pasta

FAST & Easy Linguine & Wild Mushroom Pasta

Cook and Prep Time: 20 minutes

Serves: 4-6

You Need

  • 1lb. Linguine or Fettucine (Bean-Based or Lentil-Based
  • 1lb. Mixed Mushrooms
  • 6-8 cloves Garlic, sliced
  • 1 Yellow Onion, sliced
  • 2 T Nutritional Yeast
  • Olive Oil or Vegetable Stock, for sautéing
  • Salt & Pepper, to taste

For Serving

  • 3-4 Scallions, sliced on a bias
  • Roasted Cannellini Beans or Chickpeas
  • Arugula Salad
  • Chopped Basil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.  Once the pasta is done, reserve ¾ cup of the pasta water.
  3. To a large skillet set to medium-high heat, add the onions, and cook for 4-5 minutes, until translucent.
  4. Add the mushrooms and garlic, and sauté for 5-6 minutes more, until the mushrooms are browned and tender.  Season to taste.
  5. Once the mushrooms are cooked, add them to the pot with the drained pasta, along with the reserved pasta water and the nutritional yeast.  Toss to combine.
  6. Serve with sliced scallions, roasted cannellini beans, fresh basil, and a salad.  Enjoy!