• 1 Thai Chili Pepper, sliced • 1 small Avocado, sliced • Sesame Seeds • Chopped Cilantro, for garnish • Scallion Greens, for garnish • Toasted Peanuts or Cashews • Sriracha or Sambal Oelek • Salt, to taste • Black Pepper, to taste • Olive Oil or Vegetable Stock, for sautéing • Lime Wedges
Rinse and chop the produce accordingly. In a bowl, whisk together all the sauce ingredients until evenly combined.
Cook the noodles according to package instructions.
In a large frying pan or wok, set to medium heat and add 1 tsp. olive oil. Once hot, add onion and bell pepper. Cook for 1-2 minutes.
Then add green beans, scallions, garlic, and ginger. Saute for 2 more minutes.
Then, add half of the sauce and the carrots. Toss to combine, and all ingredients are evenly coated.
Add edamame, noodles, and the rest of the sauce. Stir until everything is coated evenly, 1-2 minutes. Season with salt and pepper as needed.
Serve immediately. Garnish with desired toppings. Enjoy!
Cook and Prep Time: 10 minutes Serves: about 2 cups
• 2 cups Kale, chopped and packed • 1 cup Basil • 1 cup Parsley • ½ cup Walnuts, Hemp Seeds, or Sunflower Seeds (or other combination of nuts and seeds) • 4-5 cloves Garlic • 1 Lemon, juiced • 1-2 tbsp. Extra Virgin Olive Oil • 2-4 tbsp. Water (or add water as needed) • Salt & Pepper, to taste
Rinse and chop the produce accordingly.
Add all of your ingredients to a food processor, and pulse until smooth.
• 1 15 oz. can Black Beans, rinsed & drained • 1 Red Onion, diced • 7-8 cloves Garlic, minced • 1 cup Quinoa • 2 cups Vegetable Stock OR Water • 3 cups Sweet Potato, cubed • 1 Green Bell Pepper, diced • 2 cups Red Cabbage, chopped • 1 tbsp. Ground Cumin • 1 tbsp. Smoked Paprika • 1 Lime, juiced
• Chimichurri • Parsley • Basil • Lime Wedges
Rinse and chop the produce accordingly. Line 1 baking tray. Preheat oven to 400˚F.
Make the quinoa. Toast the quinoa in a dry pot for 1-2 minutes. Then add vegetable stock, and bring to a boil. Then cover and cook for 20 minutes, until all of the liquid has evaporated.
Marinate the mushrooms. In a large bowl, combine balsamic vinegar, lime juice, cumin, smoked paprika, salt, and pepper, and whisk to combine. Then, add mushrooms and toss to evenly coat. Marinate for at least 10-15 minutes (or overnight).
Make the filling. Set a large skillet to medium-high heat. Once hot, add sweet potatoes, onions, and bell pepper. Cook for 5 minutes, until onion is translucent. Then, add garlic and cook for 1-2 additional minutes. Then, add the cabbage and spices. Cook for another 5 minutes, or until sweet potato is tender. Then, add black beans, lime juice, and season to taste.
In a large bowl, combine the quinoa and sautéed vegetables, and toss to combine.
Add the mushrooms to your baking tray. Then add the filling to the tops of the mushrooms. Then, bake for 10-15 minutes.
• 1 15 oz. can Cannellini Beans or White Beans, rinsed and drained • ¾ cup Cashews, soaked overnight • 14 oz. Artichoke Hearts, drained and quartered • 4 cups Dinosaur Kale, packed a chopped • 7-8 cloves Garlic • 1 block Silken Tofu • ½ cup Oat Milk (or other non-dairy milk) • ¼ cup Nutritional Yeast • Salt & Pepper, to taste • 1 tbsp. Extra Virgin Olive Oil • Vegetable Stock or Extra Virgin Olive Oil, for sautéing
Rinse and chop the produce accordingly. Preheat your oven to 375˚F.
Sauté the garlic for 1-2 minutes, until fragrant.
To a blender, add silken tofu, cashews, sautéed garlic, olive oil, nutritional yeast, and oat milk. Puree until smooth.
Return the pan to medium heat. Then, add the kale and artichoke hearts. Sauté for 2-3 minutes, until the kale has wilted. Then, add the white beans and the puree.
Top with more nutritional yeast (optional), and then place the dip in the oven for 10-15 minutes, until the top begins to bubble.
Kung Pao Chickpea Loaded Sweet Potatoes with Carrot Miso Ginger Dressing
Cook and Prep Time: 50 minutes Serves: 4
• 4 Sweet Potatoes, whole • Kung Pao Chickpeas (see below) • Carrot Miso Ginger Dressing (see below) • Cilantro, for garnish • Chopped Scallions, for garnish • Chopped Cilantro, for garnish • Roasted Cashews for garnish • Sriracha, for garnish • Lime Wedge, for garnish • Olive Oil or Vegetable Stock, for sautéing • Salt, to taste • Black Pepper, to taste
Preheat oven to 400˚F. Line 1 baking tray. Rinse and chop the produce accordingly.
With a fork, poke holes in the sweet potatoes all over the skin. Place the potatoes on the baking tray. Coat the skin of each of the potatoes with ½ tsp. olive oil, and sprinkle with a pinch of salt. Once the oven is hot, place the potatoes in the oven, and allow them to cook for 45 minutes, until they are able to be easily cut with a knife.
Make the Dressing (see below).
Make the Kung Pao Chickpeas (see below).
Cut a potato down the middle. Add about 1 cup of filling to the potato. Garnish with any (or all) of the listed choices above. Enjoy!
Carrot Miso Ginger Dressing
Cook and Prep Time: 45 minutes Serves: 1 pint
• 4 Carrots, roughly chopped • 2 tbsp. Rice Wine Vinegar • 2 tsp. Sesame Oil • 1-2 tbsp. Miso Paste • 3 cloves Garlic • 2 tbsp. Fresh Grated Ginger (or Ginger Juice) • Salt & Pepper, to taste • 2-4 tbsp. Water (depending on the consistency you want)
Rinse and chop the produce accordingly. Preheat your oven to 400 degrees and line 1 baking tray.
Add your carrots to the oven
Add all ingredients to your blender.
Pulse until smooth. Add more water if needed. Enjoy!
Kung Pao Chickpeas
Cook and Prep Time: 15 minutes Serves: 3-4
• 1 29 oz. can Chickpeas, rinsed and drained • 1 Red Onion, chopped • 5-6 cloves Garlic • 2 tbsp. Ginger, grated • 3 Scallions, chopped • ½ cup Peanuts • Salt & Pepper, to taste • Vegetable Stock or 1 tsp. Olive Oil, for sautéing
For the Sauce: • 1 tbsp. Tamari • 1 tbsp. Rice Wine Vinegar • 1 tbsp. Red Wine Vinegar • 1 tbsp. Maple Syrup • 1 tbsp. Cornstarch
Rinse and chop the produce accordingly.
Set a pan to medium-high heat. Add onion, and cooked for 2-3 minutes.
Then, add chickpeas, scallions, garlic, peanuts, and ginger. Cook for 2-3 minutes
Meanwhile, make the sauce by combining all ingredients in a bowl and whisking together.
Add the sauce to chickpeas. Cook until thickened, about 1-2 minutes.
Serve with chopped scallions and sesame seeds. Enjoy!
• 1 Spaghetti Squash, halved lengthwise, seeds removed • 1 large can Black Beans, rinsed and drained • 1 large can Tomato Puree or Sauce • 2 cups Oat Flour • 1 Yellow Onion, diced • 1 head Garlic, minced • Salt, to taste • Black Pepper, to taste • 1 tbsp. Garlic Powder • 1 tbsp. Onion powder • 1 tbsp. Tamari • 2 tsp. Oregano • 2 tsp. Smoked Paprika • Olive Oil • Chopped Parsley, for garnish
Rinse and chop the produce accordingly. Preheat an oven to 375˚F, and line 2 baking trays.
Remove the seeds from the center of the spaghetti squash. Brush 1 tbsp. olive oil over the inside of the squash, and lay cut-side down on 1 baking tray. Once the oven is hot, place the squash in the oven for 45 minutes, or until the squash is tender. Using a fork, removes squash “noodles,” and place in a bowl until ready to serve.
Make the meatballs. Set a pot medium heat. Once hot, add 1 tsp. olive oil. Then, and half of the onion and garlic. Sauté until onion is translucent, about 4-5 minutes. Add garlic and onion to a large bowl. Combine with black beans, tamari. oat flour, ½ of the paprika, salt, pepper, ½ of the garlic powder, and oregano. With wet hands, combine the mixture and begin to form 1-inch balls. Add balls to the other baking tray. Once finished, add these to the oven, and cook for 20 minutes, until slightly crispy and warmed through.
Make the sauce. Using the pot from Step 3, set to medium heat. Once hot, add 1 tsp. olive oil. Then, add the rest of the garlic and onion. Sauté until onion is translucent, stirring occasionally, 4-5 minutes. Then, add tomato puree. Bring mixture to a boil, then cover, and reduce heat to a simmer. Cook until desired thickness is reached, at least 15 minutes, stirring occasionally. Then, season with salt, pepper, onion powder, and the remainder of the paprika and garlic powder.
Add squash noodles to a bowl. Top with sauce and meatballs. Garnish with fresh parsley. Enjoy!