Miso Glazed Chickpeas

Miso Glazed Chickpeas


Cook and Prep Time: 25 minutes
Serves: 3-4


You Need


• 28 oz. Chickpeas, rinsed and drained
• 1 Red Onion, sliced
• 2-3 Scallions, chopped


For the Miso Glaze:


• 1 t Sesame Oil
• 1 T Miso Paste
• 1 t Maple Syrup
• 2-3 cloves Garlic
• 1 T Tamari
• 2-3 Scallion Tops. chopped

DIRECTIONS

  1. Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 425˚F.
  2. Make the sauce by combining all ingredients in a bowl and whisking together.
  3. Add the chickpeas, onion, and scallions to the baking tray. Add the sauce, and toss to coat.
  4. Then, roast for 20-25 minutes, tossing halfway.
  5. Garnish with scallions, cilantro, and sesame seeds. Enjoy!

Vegan Pad Thai

Green Bean Pad Thai


Cook and Prep Time: 35 minutes
Serves: 4

You Need


• 8 oz. Rice Noodles
• 1 cup Green Beans, ends trimmed
• 1-inch piece Ginger, grated
• 1 White Onion, chopped
• 4 cloves Garlic, minced
• 1 Bell Pepper, thinly sliced
• 8-10 oz. Edamame
• 1 Carrot, shredded
• 1 bunch Scallion Whites, thinly sliced


For the Sauce:


• 2 tbsp. Tamari
• 1 tbsp. Peanut Butter
• 1 tbsp. Coconut Nectar or Maple Syrup
• 1 Lime, juiced
• 1 tbsp. Rice Wine Vinegar
• 1 tbsp. Arrowroot Powder + 1 tbsp. Water
• 1 tsp. Sriracha (optional)


For Garnish:


• 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

DIRECTIONS

  1. Rinse and chop the produce accordingly. In a bowl, whisk together all the sauce ingredients until evenly combined.
  2. Cook the noodles according to package instructions.
  3. 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.
  4. Then add green beans, scallions, garlic, and ginger. Saute for 2 more minutes.
  5. Then, add half of the sauce and the carrots. Toss to combine, and all ingredients are evenly coated.
  6. 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.
  7. Serve immediately. Garnish with desired toppings. Enjoy!

Super Green Kale Pesto

Super Green Kale Pesto


Cook and Prep Time: 10 minutes
Serves: about 2 cups

You Need


• 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


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add all of your ingredients to a food processor, and pulse until smooth.
  3. Enjoy!

Quinoa-Stuffed Portobello Mushrooms

Quinoa-Stuffed Portobello Mushrooms


Cook and Prep Time: 40 minutes
Serves: 8


You Need

• 8 Portobello Mushroom Caps
• 2-3 tbsp. Balsamic Vinegar
• 1 Lime, juiced
• 1 tsp. Ground Cumin
• 1 tsp. Smoked Paprika
• Salt & Pepper, to taste


For the filling:


• 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


For serving

• Chimichurri
• Parsley
• Basil
• Lime Wedges


DIRECTIONS

  1. Rinse and chop the produce accordingly. Line 1 baking tray. Preheat oven to 400˚F.
  2. 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.
  3. 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).
  4. 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.
  5. In a large bowl, combine the quinoa and sautéed vegetables, and toss to combine.
  6. Add the mushrooms to your baking tray. Then add the filling to the tops of the mushrooms. Then, bake for 10-15 minutes.
  7. Serve immediately and enjoy!

Kale, Artichoke, & White Bean Dip

Kale, Artichoke, & White Bean Dip


Cook and Prep Time: 60 minutes
Serves: 3-4


You Need


• 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


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 375˚F.
  2. Sauté the garlic for 1-2 minutes, until fragrant.
  3. To a blender, add silken tofu, cashews, sautéed garlic, olive oil, nutritional yeast, and oat milk. Puree until smooth.
  4. 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.
  5. Top with more nutritional yeast (optional), and then place the dip in the oven for 10-15 minutes, until the top begins to bubble.
  6. Serve with chips or chopped vegetables. Enjoy!

Kung Pao Chickpea Loaded Sweet Potatoes with Carrot Miso Ginger Dressing

Kung Pao Chickpea Loaded Sweet Potatoes with Carrot Miso Ginger Dressing


Cook and Prep Time: 50 minutes
Serves: 4


You Need

• 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

DIRECTIONS

  1. Preheat oven to 400˚F. Line 1 baking tray. Rinse and chop the produce accordingly.
  2. 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.
  3. Make the Dressing (see below).
  4. Make the Kung Pao Chickpeas (see below).
  5. 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

You Need


• 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)


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 400 degrees and line 1 baking tray.
  2. Add your carrots to the oven
  3. Add all ingredients to your blender.
  4. Pulse until smooth. Add more water if needed. Enjoy!

Kung Pao Chickpeas


Cook and Prep Time: 15 minutes
Serves: 3-4

You Need


• 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

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pan to medium-high heat. Add onion, and cooked for 2-3 minutes.
  3. Then, add chickpeas, scallions, garlic, peanuts, and ginger. Cook for 2-3 minutes
  4. Meanwhile, make the sauce by combining all ingredients in a bowl and whisking together.
  5. Add the sauce to chickpeas. Cook until thickened, about 1-2 minutes.
  6. Serve with chopped scallions and sesame seeds. Enjoy!

Carrot Miso Ginger Dressing

Carrot Miso Ginger Dressing


Cook and Prep Time: 45 minutes
Serves: 1 pint


You Need


• 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)


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 400˚F and line 1 baking tray.
  2. Add your carrots to the oven, and roast for 30 minutes.
  3. Add all ingredients to your blender.
  4. Pulse until smooth. Add more water if needed. Enjoy!

Edamame Dumplings

Edamame Dumplings


Cook and Prep Time: 35 minutes
Serves: 20 Wontons

You Need


• 1 cup Edamame, shelled
• 3 Scallions, chopped
• ¼ cup Basil, chopped
• 3-4 cloves Garlic, minced
• 1 tsp. Ginger, grated
• 1 tsp. Miso Paste
• 1 tsp. Tahini
• 1 Lemon, juiced
• 20 Wonton Wrappers
• 1-2 cups Vegetable Stock
• Toasted sesame oil, for drizzling
• Sriracha, for garnish
• Sprouts and sesame seeds, for garnish
• Salt & Black Pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add the edamame, basil, scallions, garlic, miso, ginger, tahini, and lemon juice to a food processor. Pulse until evenly mixed, but do not over-blend. Season to taste.
  3. Lay the wonton wrappers on your work surface, and prepare a small bowl with water to dip your fingers into. Place 1 tbsp. of the filling in the center of each wrapper.
  4. Use a finger to dab water along each of the edges of the wonton wrappers. Gently fold one corner over to the opposite side. Lightly press the edges down to seal.
  5. Add 1 cup of vegetable stock to a skillet and bring to a simmer. Place the wontons into the pan in a single layer, working in batches if necessary. Cover, and cook for 2 minutes, until al dente.
  6. Place the wontons in a bowl, and serve with the broth. Garnish with sesame seeds, scallion greens, and a touch of sriracha and sesame oil. Enjoy!

Spaghetti Squash & “Meat-less” Balls

Spaghetti Squash & Black Bean “Meatballs”


Cook and Prep Time: 50 minutes
Serves: 3-4


You Need

• 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


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat an oven to 375˚F, and line 2 baking trays.
  2. 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.
  3. 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.
  4. 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.
  5. Add squash noodles to a bowl. Top with sauce and meatballs. Garnish with fresh parsley. Enjoy!

Chocolate Hummus

Chocolate Hummus


Cook and Prep Time: 5 minutes
Serves: 2 cups


You Need


• 1 15 oz. can Chickpeas, rinsed and drained
• 2 tbsp. Tahini
• 2 tbsp. Maple Syrup
• 2 tbsp. Cocoa Powder
• 1 tsp. Vanilla Extract
• 2 tbsp. Aquafaba or Non-Dairy Milk


DIRECTIONS

  1. Combine all ingredients in a food processor and pulse until smooth. Add more milk or aquafaba as needed.
  2. Can store in the refrigerator for up to a week in an air-tight container. Enjoy!