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!

Spiced Tomato Soup

Spiced Tomato Soup

Cook and Prep Time: 25 minutes

Serves: 4

You Need

  • 3 lbs. Tomatoes, roughly chopped
  • 3 cups Water or Vegetable Stock
  • 6-8 cloves Garlic, minced
  • 1 Yellow Onion, diced
  • 1-inch Ginger, minced
  • 1 Red Bell Pepper, diced
  • 2 t Ground Coriander
  • 1 t Ground Cumin
  • 15 oz. Cannellini Beans, rinsed and drained
  • Extra Virgin Olive Oil or Vegetable Stock, for sautéing

For Serving

  • Chopped Parsley
  • Chopped Cilantro
  • Chopped Basil
  • Pine Nuts
  • Red Chili Flakes
  • Toasted Sourdough Bread

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Set a pot or Dutch Oven to medium heat.  Once hot, add the bell pepper and onion, and cook for 7-8 minutes, until softened.
  3. Add the garlic and ginger, and cook for 1-2 additional minutes, until fragrant.  Then, add the ground coriander and cumin, and cook for 1 minute.
  4. Add the tomatoes, beans, and vegetables stock.  Bring the pot to a mixture and partially cover.  Cook for about 10 minutes.
  5. Using an immersion blender, puree the soup until smooth and creamy. 
  6. Serve the soup, and top with your desired garnishes.  Enjoy!

Plant-Based Sloppy Joes

Plant-Based Sloppy Joes

Cook and Prep Time:30-40 minutes

Serves: 4

You Need

  • 1 cup Dry Green Lentils + 2 cups Water
  • 1 White Onion, diced
  • 6-8 cloves Garlic, minced
  • 1 Red Bello Pepper, diced
  • 15oz. can Tomato Sauce or Puree
  • 1-2 T Maple Syrup
  • 1-2 T Vegan Worcestershire Sauce
  • 1 T Chili Powder
  • 2-3 t Garlic Powder
  • 2-3 t Onion Powder
  • 1-2 t Ground Cumin
  • 1-2 t Smoked Paprika
  • Vegetable Stock or Extra Virgin Olive Oil, for sautéing
  • Salt & Pepper, to taste

For Serving

  • Hamburger Buns, toasted
  • Slice White Onion Rings
  • Pickles
  • Cabbage Slaw

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add the lentils to a saucepan and add water.  Bring to a boil, and then reduce the heat to a simmer.  Cook for about 20 minutes, until the water has reduced.  Once tender, set aside until Step 5.
  3. Set a large skillet to medium heat.  Once hot, add the onion, bell pepper, and garlic.  Sauté for 5 minutes, until the onion is translucent.
  4. Add the tomato sauce, maple syrup, Worcestershire sauce, and spices.  Stir to combine and simmer for 2-3 minutes.
  5. Add the lentils, and cook until the mixture has thickened and warmed through, 5-10 minutes.  Season to taste.
  6. Serve with sliced onions and slaw on a toasted bun.  Enjoy!

Pineapple- Orange Banana Pancakes

Pineapple-Orange Banana Pancakes

Cook and Prep Time: 25 minutes

Serves: 7-8 Pancakes

You Need

Dry Ingredients

  • 1 ½ c Oat Flour
  • 1 t Cinnamon
  • 1 t Baking Powder

Wet Ingredients

  • 2 Ripe Bananas
  • 1 c Dairy-Free Milk
  • 2 T Maple Syrup
  • 2 t Vanilla Extract
  • 1 Orange, zested and juiced
  • ½ c Pineapple
  • 1 T Olive Oil or Coconut Oil

DIRECTIONS

  1. Rinse and prepare the ingredients accordingly.
  2. Place the dry ingredients in one bowl, and whisk to combine.
  3. In a second bowl, add the bananas, and mash.  Then add the rest of the wet ingredients and whisk to combine.
  4. Combine the mix and wet ingredients.
  5. Fold the pancakes into the batter.
  6. Heat your oil on a griddle set to medium-high heat.
  7. Once hot, add ¼- ½ cup of the batter to the griddle. 
  8. Cook for 2-3 minutes per side.
  9. Serve immediately with fresh berries and fruit.  Enjoy!

Egyptian Dukkah

Egyptian Dukkah

Cook and Prep Time: 5 minutes

Serves: 2 cups

You Need

  • 1 cup Hazelnuts
  • 1 T Ground Cumin
  • 1 T Ground Coriander
  • 3 T Sesame Seeds
  • 2 T Sunflower Seeds
  • 2 T Fennel Seeds
  • 1-2 Springs Fresh Thyme
  • ½ t Chili Flakes
  • Salt & Pepper, to taste

DIRECTIONS

  1. Add the hazelnuts, sesame seeds, sunflower seeds, and Fennel Seeds to a dry pan, and toast for 3-4 minutes on low heat, until aromatic.
  2. Add all of your ingredients to a food processor, and pulse until smooth.

Baba Ganoush

Simple Baba Ganoush

Cook and Prep Time: 40 minutes

You Need

  • 2 Eggplants, cut into ½-inch planks
  • 4 cloves Garlic, halved
  • 1 Lemon, juiced
  • ¼ cup Tahini
  • 1 tbsp. Miso Paste
  • 2 tsp. Ground Cumin
  • 1 tsp. Smoked Paprika
  • Water, as needed
  • Salt & Pepper, to taste
  • 1 Tbsp. Extra Virgin Olive Oil (optional)
  • Chopped Basil or Mint, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F. Line 1 baking tray.
  2. Cut slits into your eggplant.  Stuff the slits with the garlic halves.
  3. Add garlic and eggplant slices to your baking tray.  Roast for 30-35 minutes, until very soft, flipping halfway.
  4. While roasting, combine the rest of your ingredients, except the water, to a food processor, and pulse until smooth.
  5. Remove from the oven and let cool.
  6. Add eggplant and water (as needed) to your food processor.  Pulse everything together until smooth.
  7. Serve with crudité, as a side, or as dip.  Garnish with parsley or mint.  Enjoy!

Red Lentil Dal

Red Lentil Dal with Roasted Cauliflower


Cook and Prep Time: 35 minutes
Serves: 4


You Need


For the Dal
• 1 cup Red Lentils
• 1-2 Serrano Peppers, diced
• 5-6 cloves Garlic, minced
• 2 cups Vegetable Stock
• 1 small can (15 oz.) Crushed Tomatoes
• 1 White Onion, diced
• 1 bunch Scallions, chopped, greens and whites separated
• 1 5oz. can Coconut Cream
• 1 ½ inch piece of Ginger, minced
• 1-2 tbsp. Nut Butter of Choice
• 1 tsp. Ground Cumin
• 1 tsp, Red Chili Powder
• 1 tsp. Ground Coriander
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• 1 Lemon, juiced
• Olive Oil or Vegetable Stock, for sautéing


For the Cauliflower
• 1 head Cauliflower, chopped into florets
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• Salt & Pepper, to taste
• 1 t Olive Oil

Garnishes
• Chopped Cilantro, for garnish
• Lime wedges, for garnish
• Scallion Greens, for garnish
• Brown Rice, for serving


DIRECTIONS

  1. Rinse and chop the produce accordingly. Combine ground cumin, coriander, curry powder, and garam masala. Preheat your oven to 425˚F and line 1 baking tray.
  2. Roast the cauliflower. Season the cauliflower with curry powder, salt, and pepper, and toss in olive oil. Roast for 25-30 minutes, flipping halfway.
  3. Set a large skillet or pan to medium heat. Once hot, add 1 tsp. olive oil or vegetable stock. Then, add garlic, chili pepper, scallion whites, white onion, and ginger. Cook for 3-4 minutes, until onion is translucent, stirring frequently to avoid burning.
  4. Add the ground spices, and toss to combine. Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
  5. Add lentils, vegetable stock, and tomatoes. Stir to combine, bring to a simmer, and cover. Simmer for about 20 minutes, covered, until the lentils are cooked through.
  6. Add coconut milk, and stir to combine. Cook for 5 more minutes, uncovered, or until desired thickness is reached.
  7. Add lemon juice. Season with salt and pepper to taste. Stir to combine.
  8. Serve with brown rice and roasted cauliflower, and garnish with lime wedge and cilantro. Enjoy!

Peach Chutney

Homemade Peach Chutney

Cook and Prep Time: 35 minutes

Serves: about 2 cups

You Need:

  • 3 cups Peaches, chopped (4-5 total)
  • 2 lemons, juiced and zested
  • ½ cup Apple Cider Vinegar
  • 2-3 cloves Garlic, minced
  • 1 small Yellow Onion, diced
  • 2 T Ginger, grated
  • 1 cup Water
  • 1 tbsp. Salt
  • ½ cup Pecans, chopped (you can use other nuts)
  • ½ cup Golden Raisins
  • 1 tbsp. Coconut Nectar OR Maple Syrup
  • 1 tsp. Black Pepper
  • 1 tsp. Red Pepper Flakes (optional)
  • 1 tsp. Cumin
  • 1 tsp. Thyme
  • 1 tbsp. Turmeric

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Mix water, lemon juice, vinegar, honey, and salt in a saucepan set it to medium-high heat.  Once boiling, reduce the heat to simmer. 
  3. Add the garlic, ginger, and onion to the sauce pan.  Allow mixture to simmer for about 10 minutes, stirring occasionally.
  4. Add the peaches, pecans, and the rest of your spices.  Simmer for another 10 minutes, until peaches are tender.
  5. Remove pan from heat, and allow the chutney to cool for 10-15 minutes.
  6. Store additional chutney in a glass jar, and keep refrigerated.  Enjoy!