• 28oz. Crushed Tomatoes • 6-8 cloves Garlic, sliced • 1 Yellow Onion, diced • 1 T Dried Oregano • 1 T Dried Thyme • 1 T Smoked Paprika • 1 T Onion Powder • 1 T Garlic Powder
For the Cream
• 5 oz. can Coconut Cream • 1 T Miso Paste • 1 T Nutritional yeast • 1 T Water
Rinse and chop the produce accordingly. Cook your pasta according to package instructions. Then, set aside until Step 5.
Make the cream. Add ingredients to blender and pulse until smooth.
Make the sauce. Set a large pot to medium heat. Once hot, add garlic and onion, stirring occasionally to avoid burning. Cook until onion is translucent, about 4-5 minutes.
Add tomatoes and spices. Season with a pinch of salt and pepper. Bring mixture to a boil, then cover and reduce heat to a simmer. Allow sauce to cook for at least 20 minutes before serving, stirring occasionally. You can simmer for longer for a richer flavor.
About 5 minutes before serving, add the cream and stir to combine. Bring to a simmer and allow flavors to marry. Season with salt and pepper as needed.
Add 1 spoonful of sauce to the pasta and toss to combine. Distribute pasta evenly among serving bowls. Top with sauce. Garnish with fresh chopped basil leaves. Enjoy!
• 5-6 cloves Garlic, minced • 1 Yellow Onion, chopped • 3 tbsp. Ginger, peeled and minced • 15oz. can Cannellini Beans, rinsed and drained • 1 bunch Scallions, chopped, white and greens separated • 1 Orange, juiced • 1 lb. Carrots, chopped roughly • 24+ oz. Vegetable Stock or Water (more may be needed) • Olive Oil or Vegetable Stock, for sautéing • Salt, to taste • Black Pepper, to taste • Pesto, Chopped Nuts, or Fresh Herbs (optional, for garnish) • 1 dollop Coconut Milk or Coconut Cream, for garnish
Rinse and chop the produce accordingly.
Heat a large pot or Dutch Oven over medium heat. Once hot, add onions. Sprinkle a pinch of salt, and stir to combine. Cook until onion has softened and fragrant, stirring occasionally, 4-5 minutes.
A ginger and garlic, and stir to combine, cook for 1 minute more, until fragrant.
Add the stock, orange juice, beans, and carrots. Bring mixture to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 25 minutes, until carrots have softened.
Allow soup to cool slightly. Then, using an immersion blender, blend until soup is smooth. Season with salt and pepper to taste. Alternatively, you can blend your soup in batches using a standard blender.
Plate soup, and garnish with desired toppings! Enjoy!
Cook and Prep Time: 45 minutes Serves: 8-10 squares
• 4 cup Mashed Sweet Potato • 1 c Cocoa Powder • 2 T Maple Syrup • 2 T Dairy-Free Milk • 1 Flax Egg • 1 T Nut Butter of Choice • 2 T Tahini • 2 t Chili Powder • 2 t Cinnamon • ½ t Vanilla Extract • Salt, to taste • Red Pepper Flakes, to taste (optional)
Make the sweet potato puree. Halve the potatoes, and place them flat-side down on baking tray. Add them to a preheated oven set to 400˚F for about 45 minutes, until soft. Remove them from the oven, and let cool for 5 minutes. Then, mash the potatoes with a potato masher, or pulse them in a food processor.
In a large mixing bowl, combine the sweet potato puree, flax egg, maple syrup, nut butter, vanilla extract, and tahini. Stir to combine.
Then, add the cocoa powder, salt, cinnamon, and chili powder. Whisk to combine.
Add batter to a lined baking dish. Top with walnuts and chocolate chips.
Then, bake at 350˚F for about 30 minutes. Then, let cool for about an hour.
Make the lentils. Add the lentils, vegetable stock, and spices to a small pot. Stir to combine and bring to a boil. Then, cover, and reduce the heat to a simmer. Cook for 20 minutes, until lentils are tender and liquid has been absorbed.
Make the dressing. Combine all the ingredients in a blender and pulse until smooth. Add 1 T of water at a time to thin as needed.
Make the salad. To a large bowl, add the cooked lentils, cucumber, cherry tomatoes, red onion, olives, parsley, and your dressing. Toss it all to combine.
Serve with wraps, in a pita, or as a side. Garnish with lemon juice and fresh basil. Enjoy!