Vegan Nasi Goreng (Indonesian Fried Rice)
Cook and Prep Time: 20 minutes
2 cups cooked Wild Rice 1 Red Onion, thinly sliced 1 cup Peas 1 Red Pepper, thinly sliced 1 cup Broccoli Florets, chopped 1 handful Haricot Vert, ends removed and chopped 1 block Tempeh, chopped 1 Handful Cashews, chopped 1 Handful Cashews, halved 1 tbsp. Tamari 1 tbsp. Coconut Oil or Vegetable Stock, for sautéing Salt, to taste Black Pepper, to taste For the Sambal (there will be extra)
1 lb. Red Chili Peppers, stems removed (Jalapenos, Serranos, and Cayenne peppers are good substitutes) 2 tbsp. Rice Wine Vinegar 1 tbsp. Salt 1 tbsp. Tomato Paste (optional) 2 cloves Garlic 1 Lime, zested and juiced
Rinse and chop all produce accordingly. Have rice cooked ahead of time. Make the sambal. Add all ingredients to a blender. Pulse until smooth. Pre heat a wok over a high heat then add 2-3 T of sambal. Cook for 1 minute, stirring often to avoid burning. Add the vegetables and tempeh. Stir-fry for 5-6 minutes. Add the rice to the wok. Stir fry for 3-4 minutes, scraping the bottom of the pan so the rice does not stick and burn. Stir in the tamari and halved cashews. Toss to coat, cooking for about 1 minute more. Serve and top with chopped cashews and scallions. Enjoy!
Kidney Bean Pasta
Cook and Prep Time: 20-25 minutes
28oz. Kidney Beans, rinsed and drained Chickpea Spaghetti (or other pasta alternative) 1 Yellow Onion, chopped 6-8 cloves Garlic, sliced 2 cups Mushrooms, chopped 1 bunch Broccolini, chopped 1 Carrot, diced 1 Bell Pepper, diced 14oz. Coconut Milk ½ c Oat Milk 1 c Vegetable Stock 1 T Smoked Paprika 1 t Ground Turmeric 1 t Ground Cumin 1 Lemon, juiced 1 T Apple Cider Vinegar Salt & Pepper, to taste For Garnish
Chopped Parsley Chopped Basil Red Pepper Flakes
Rinse and chop the produce accordingly. Sauté the mushrooms, onion and garlic for 4-5 minutes, until the onion is translucent. Add the carrots, bell pepper, broccolini, smoked paprika, cumin, and turmeric. Cook for 1-2 minutes, until fragrant. Add the kidney beans, coconut milk, and oat milk. Then, add the spaghetti, lemon juiced, and apple cider vinegar. Cook for 10-12 minutes, until the pasta is cooked through. Add vegetable stock if needed. Season with salt and pepper to taste. Garnish with parsley and red chili flakes. Enjoy!
Chickpea-Stuffed Roasted Eggplant
Cook and Prep Time: 65-70 minutes
2 Eggplants, sliced ¼ inch thick 28oz. Chickpeas, rinsed and drained 28oz. Tomato Puree 1 Yellow Onion, chopped 7-8 cloves Garlic, sliced 1 T Garlic Powder 1 T Onion Powder 1-2 t Dried Oregano 1-2 t Dried Thyme Salt & Pepper, to taste For Serving
Arugula Salad Rice or Quinoa Chopped Parsley Nutritional Yeast DIRECTIONS
Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Sprinkle each side of the eggplant slices with salt. Let them sit for 15-20 minutes in a colander. This will release moisture and remove any bitterness. When done, lightly rinse and pat dry with paper towels. Make the sauce. Sauté garlic and onion for 5 minutes. Then, add your chickpeas, tomatoes, and spices. Stir to combine and simmer for 20 minutes. Season to taste with salt and pepper. Place a 1-1 ½ T scoop of the chickpeas to the large end of the eggplant slice and roll it up tightly. Add about 1 cup of sauce to the bottom of your baking dish. Place the eggplant rollatini into the baking dish, seam side down, and then continue with all of the remaining eggplant slices. Then, top with the remaining sauce. Bake for 35-40 minutes. Let stand 10-15 minutes before serving. Serve with nutritional yeast and parsley. Enjoy!
Fennel & Apple Salad
Cook and Prep Time: 15 minutes
2 bulbs Fennels, fronds and bulbs separated, bulbs chopped 2-3 Apples, chopped 1 cup Watercress ½ cup Cilantro, chopped For the Dressing
Fronds from 2 Fennel Bulbs 2-3 cloves Garlic 1 Lemon, juiced 1 T Tahini Water, as needed Salt & Pepper, to taste
Rinse and chop the produce accordingly. Make the dressing. Combine all dressing ingredients in a high-speed blender, and pulse until smooth. Add water as needed. Combine all salad ingredients in a bowl. Add in your dressing, and toss to combine. Enjoy!
Three-Ingredient Raspberry Chia Jam
Cook and Prep Time: 15 minutes
Serves: 1- 1 ½ cups
2 cups Raspberries ¼ cup Water (add more water if needed) 3-4 T Chia Seeds
Rinse of the berries. To a small pot, add the berries and water. Bring to a simmer, and cook for 10 minutes, until they break down into a jam. Add more water if needed. Add the chia seeds, and cook until the jam has thickened, another 2-3 minutes. Serve with toast, on smoothie bowls, or add to smoothies. Enjoy!
Ultimate 5-Minute Berry Smoothie Bowl
Cook and Prep Time: 5 minutes
1 cup Mixed Berries 1 Frozen Sliced Banana 2 T Plant Milk of Choice Toppings*
1 T Nuts or Seeds of Choice 1 T Dried Fruit Fresh Fruit of choice 1 t Chia Seeds 1 T Desiccated Coconut 1 T Nut Butter of choice Granola (optional)
*Feel free to mix and match toppings as you see fit!
To a blender, add bananas, mixed berries, and plant milk. Add more milk if necessary, but you want the mixture to be very thick. Place the mixture in a bowl. Top with your desired toppings. Serve and eat immediately. Enjoy!
Golden Spring Curry
Cook and Prep Time:30-35 minutes
28oz. Chickpeas, rinsed and drained 1 bunch Asparagus, chopped into 1-inch pieces 3 Potatoes, cubed 1 bunch Spinach, chopped and stems removed 1 Onion, diced 6-8 cloves Garlic, minced 1-inch piece Ginger, grated 2 Tomatoes, diced 1 T Chili Powder 2-3 t Ground Turmeric 1 T Curry Powder 2 t Cinnamon 1 T Ground Coriander 2 t Ground Cloves 1 Bay Leaf 3-4 cups Vegetable Stock, plus more if needed 5 oz. can Coconut Cream Salt & Pepper, to taste Vegetable Stock or Water, for sautéing 1 Lime, juiced
Brown Rice Roasted Potatoes Chopped Cilantro Sesame Seeds
Rinse and chop the produce accordingly. Set a pot medium-high heat. Once hot, add onion, garlic, and ginger. Cook until onion is translucent, 4-5 minutes. Add tomatoes and ground spices. Cook until aromatic, adding water if needed to avoid burning, 2-3 minutes. Add the chickpeas, potatoes, asparagus, and cook for 2-3 minutes more. Add vegetable stock and bay leaf, then bring to a boil, cover, and reduce heat to a simmer. Cook for 20 minutes. Add the coconut cream, spinach, and stir to combine, and cook for 5 more minutes. Add lime juice, and season to taste. Serve with roasted potatoes, rice, or quinoa. Garnish with lime wedges, sesame seeds, and chopped cilantro. Enjoy!
Pea-sto Pasta with Sun-Dried Tomatoes
Cook and Prep Time: 30-40 minutes
For the Pesto
2 cups Basil, packed 1 cup Parsley, chopped 1 cup Peas 4-6 cloves Garlic ½ cup Nuts & Seeds of choice (walnuts, hemp seeds, sunflower seeds, pine nuts) 1 Lemon, juiced 1 t Miso Paste 1-2 T Vegetable Stock + more if needed Salt & Pepper, to taste For the Pasta
16oz. Legume-Based Pasta 4-5 cloves Garlic 1 White Onion, sliced ¾ – 1 cup Sun-Dried Tomatoes, chopped 1 cup Arugula, Spinach, or other leafy green Olive Oil or Vegetable Stock, for sautéing For Serving
Chopped Basil Lemon Zest Chopped Walnuts
Rinse and chop the produce accordingly. Cook the pasta according to package instructions. Make the pesto. Add all ingredients to a food processor, and pulse until smooth. Season to taste accordingly. Bring a large skillet to medium-high heat. Once hot, sauté onion, garlic, and sundried-tomatoes. Cook until the onion is fragrant, 4-5 minutes. Add the pasta and half of the pesto to the skillet, and toss it all to combine. For serving, top with leftover pesto, arugula, and chopped basil. Enjoy!
Portobello Mushroom & Asparagus Tacos with Avocado Jalapeno Crema
Cook and Prep Time: 40 minutes
You Need For the Tacos:
1 Yellow Onion, sliced 5-6 cloves Garlic, sliced 1 bunch Asparagus, cut into 1-inch pieces 1 bunch Spinach, stems removed 1lb Portobello Mushrooms, sliced Salt & Pepper, to taste Vegetable Stock or 1 t Extra Virgin Olive Oil, for sautéing Pea, Basil, and Mint Spread For the Crema:
1 Avocado ¼ c Water Juice on 1 Lime ½ cup Cilantro Salt & Pepper, to taste For Serving:
6-8 Tortillas Pumpkin Seeds Chopped Cilantro
Rinse and chop the produce accordingly. Make the crema. Place all ingredients in a high-speed blender, and pulse until smooth. Set aside until ready to serve. Set a large skillet to medium-high heat. Once hot, add the onion, garlic, and mushrooms. Sauté for 4-5 minutes, until onion is translucent. Then, add the asparagus. Cook for 2-3 minutes, until the asparagus are tender. Season to taste, then remove the vegetables from the pan, and bring the pan back to heat. Then, add spinach to the skillet, and cook until wilted, 2-3 minutes. Season with salt and pepper. Then, using a slotted spoon, add the spinach (but not the excess water) to the mushrooms and asparagus. Toss to combine. Make the Pea, Basil, and Mint Spread (see below). Heat the tortillas over an open flame or in a dry skillet, 15-30 seconds per side. Serve by layering the Pea Spread, then the sautéed vegetables, and top with the crema. Garnish with pumpkin seeds and cilantro. Enjoy!
Pea, Basil, & Mint Spread
Cook and Prep Time: 10-15 minutes
2 cups Peas 2 Shallots, minced 3-4 cloves Garlic, minced 2 T Tahini 1 Lemon, juiced 1 Lemon, zest ¼ cup Basil, chopped roughly ¼ cup Mint, chopped roughly 1 T Water (plus more if needed) Salt & Pepper, to taste
Rinse and chop the produce accordingly. Set a small skillet to medium heat. Once hot, sauté the garlic and shallots for 4-5 minutes, until the shallot is translucent. Add all ingredients to a food processor, and pulse until smooth. Top with chili flakes, lemon zest, or fresh basil leaves. Enjoy!