Smoky Baked Beans

Smoky Baked Beans

Cook and Prep Time: 60-70 minutes

Serves: 6-8

You Need

  • 2 28oz. cans Black Beans, rinsed and drained
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 1 Red Bell Pepper, diced
  • 1 T Chili Powder
  • 1-2 t Dried Oregano
  • 1 t Ground Mustard
  • 2 t Ground Cumin
  • 2 t Smoked Paprika
  • 1 T Miso Paste
  • 2 T Apple Cider Vinegar
  • 2 T Maple Syrup
  • Salt & Pepper, to taste
  • Vegetable Stock or 1-2 Extra Virgin Olive Oil, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 350˚F.
  2. Set a Dutch oven or large, oven-friendly pot to medium heat.  Once hot, add the onion, pepper, and garlic.  Cook for about 5 minutes, until the onion is translucent.
  3. Add the spices (ground mustard, chili powder, dried oregano, ground cumin, smoked paprika), and cook for 1 minute, until fragrant.
  4. Add the miso paste, apple cider vinegar, maple syrup, and black beans.  Add just enough water to cover the beans.  Stir to combine.
  5. Transfer your pot to the oven, and bake for 50-60 minutes, until the sauce has thickened.
  6. Serve with tacos or as the side at a barbecue.  Enjoy!

Refried Pinto Beans

Refried Pinto Beans


Cook and Prep Time: 25 minutes
Serves: 4

You Need


• 2 15oz. cans Pinto Beans, rinsed and drained
• 1 Yellow Onion, diced
• 5-6 cloves Garlic, minced
• 2 tsp. Chili Powder
• 2 tsp. Ground Cumin
• 1 tsp. Smoked Paprika
• ½ cup Water + more if needed
• 1 Lime, juiced
• Salt & Black Pepper, to taste
• Vegetable Stock of EVOO, for sautéing
• Chopped Cilantro, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a skillet to medium heat. Once hot, add onion, and sauté for 5-6 minutes, until the onion is translucent. Then, add minced garlic, and cook for 1 minute more, or until fragrant.
  3. Add chili powder, smoked paprika, and cumin, and toss to coat. Cook until fragrant, about 1 minute.
  4. Add the pinto beans and the water. Reduce the heat to low. Stir to combine, and then, using a potato masher or the back of a fork, mash the beans until your desired consistency is reached.
  5. Turn off the heat, and stir in the lime just. Adjust seasonings with salt and pepper.
  6. Garnish with chopped cilantro and serve. Enjoy!

Sweet Chili Brussel Sprouts

Sweet Chili Brussel Sprouts


Cook and Prep Time: 35 minutes
Serves: 6


You Need


• 2 lbs. Brussels Sprouts, halved
• 1 bunch Scallions, chopped, greens and whites separated
• 3-5 cloves Garlic, minced
• 1 ½ inch Ginger, grated
For the Sauce
• 1 tbsp. Cornstarch + 1 tbsp. Water
• 2 tbsp. Tamari
• 1 tbsp. Sriracha
• 1 tsp. Sesame Oil
• 1 tbsp. Maple Syrup
• 1 ½ tsp. Rice Wine Vinegar
• 2-3 tbsp. Water

DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
  2. Roast the sprouts. Place the sprouts on your baking tray. Season with salt and pepper, and toss to coat with 1 tsp. of olive oil. Roast for 30 minutes, flipping halfway.
  3. Make the cornstarch slurry by combining cornstarch and water, and whisk to combine. Set this aside for later.
  4. Make the sauce. Combine the rest of the sauce ingredients, and whisk to combine.
  5. Set a pan to medium heat. Once hot, add scallion whites, ginger, and garlic. Cook until fragrant and golden, 2-3 minutes. Then, add the sauce and bring it to a simmer. Once simmering, add the cornstarch slurry, and simmer until the sauce has thickened, 2-3 minutes more.
  6. Once thickened, add the sprouts, and toss to combine in the sauce.
  7. Garnish with scallion greens, cilantro, and sesame seeds. Enjoy!

Sweet Potato and Quinoa Salad | Fall Quinoa Salad

This time of year you can still have salads, just of the warmer variety!

This quinoa salad fits the bill for sure!

This salad checks many boxes, being warm, hearty, and incredibly nutritious!

With the addition of pinto beans, sweet potatoes, apples, and bell peppers, you have the combination of crunchy, sweet, and savory all here!

And that, to me, is what really makes a salad worth diving into in the first place.

If you can find a balance between all your flavor profiles, you’re going to have a winner!

You can have this one alone, use it to stuff a butternut squash, or as a dish to impress your friends and family this Thanksgiving!

Enjoy!

Sweet Potato and Quinoa Salad

Cook and Prep Time: 45 minutes

Serves: 4 people

You Need

  • 1 ½ cups Cooked Quinoa
  • 1 15 oz. can Pinto Beans, drained and rinsed
  • 2 cup Roasted Sweet Potatoes, chopped
  • 1 cup Apples, chopped
  • 1 cup Bell Peppers, chopped
  • 4-5 Cloves Garlic
  • ½ cup Red Onion, chopped
  • ¼ cup Scallions, chopped
  • 1 bunch Cilantro, finely chopped

For the Dressing

  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Maple Syrup
  • 1 Lemon, juiced
  • 1 tbsp. Red Wine Vinegar
  • Salt, to taste
  • Black Pepper, to taste
  • ½ cup Chopped Cilantro or Parsley, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Combine the dressing ingredients in a bowl, and whisk to combine.
  2. Set a pan or skillet to medium heat.  Once hot, add onions and garlic.  Cook until softened and the onion is translucent, 4-5 minutes.  Stir occasionally to avoid burning.
  3. Add pinto beans and stir to combine.  Season with salt and pepper, and sauté for 1-2 minutes until warmed through.  Then, remove the bean from heat.
  4. Add the rest of the ingredients to a large bowl, except the cilantro/parsley.  Season with salt and pepper as needed.  Toss to combine.
  5. Add the dressing and half of the fresh herbs, and toss to combine once more.
  6. Serve with greens or serve hot in wraps or tacos.  Finish with olive oil and fresh herbs.  Enjoy!

Vegan Pasta with Artichoke Hearts

Gluten Free Pasta with Artichoke Hearts, Peas, Sundried Tomatoes, and Onion with Cannellini Bean Puree

Yes, a lot of words, but it is much simpler than the name leads on.

This recipe was done using all pantry ingredients, a head of garlic, and an onion. Especially when it might be tough to get fresh produce, this is a shining example of how you can still make a very healthy meal from scratch in about 40 minutes.

Soooo good and super simple to put together!

Who doesn’t like pasta!?

Check out the recipe video, as well as written recipes below!

Pasta with Artichoke Hearts, Peas, & Sun-Dried Tomatoes with Butterbean and White Asparagus Puree

Cook and Prep Time: 45 minutes

Serves: 4

You Need
  • 1 container Bean-Based Pasta (your choice, I prefer a longer pasta)
  • 1 container Artichoke Hearts, quartered, rinsed and drained
  • 1 small can Butterbeans, rinsed and drained
  • 1 container White Asparagus, rinsed and drained, chopped into ½ inch pieces
  • 10 oz. Peas, rinsed and drained
  • ½ cup Sundried Tomatoes, rinsed and drained, chopped
  • 1 White Onion, roughly chopped
  • 1 head Garlic, minced
  • 1 Lemon, juiced
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
DIRECTIONS
  1. Rinse and chop the produce accordingly.  Cook the pasta according to package instructions.
  2. Make the puree. Set a pan to medium heat, and add 1 tbsp. olive oil.  Once hot, add onion and cook until translucent, 4-5 minutes.  Then, add beans, and cook until warmed through.  Season with salt and pepper. 
  3. Add beans and onions to a blender.  Add 2 tbsp. olive oil.  Pulse until smooth, adding more oil or water if needed.  Season with salt and pepper, and set aside for plating.
  4. Make the sauce.  Return your pan to a burner set to medium heat again, and add 1 tbsp. olive oil.  Once hot, add garlic, and cook for 30 seconds, until fragrant, stirring frequently to avoid burning.  Then, add artichoke hearts, sundried tomatoes, and toss to combine.  Cook for 2-3 minutes.  Until softened and fragrant.  Then, add peas, lemon juice, salt, and pepper.  Toss to combine.  Cook until peas have warmed through.
  5. Add pasta to your pan with the sauce and toss to combine.
  6. Make your plate.  Place your puree on the bottom on the dish.  Top with pasta.  Garnish with chopped parsley.  Enjoy!

Miso Mushroom Risotto

This is one of my favorite dishes that I have ever made!

Try out this awesome, tasty, rich, and nutritious risotto dish! Risotto is a classic comfort food dish.

There are also a variety of different risotto recipes. While I really enjoy it, it is tough to find one that is not loaded with cream and cheese.

This is obviously a problem for those who are lactose intolerant or want to be dairy-free. That’s why I wanted to make one for this channel.

Risotto is not something I normally make because it is a lot of work. However, I learned this hack in making the rice that makes the process MUCH easier.

Since this is a plant-based version, we are going to add mushrooms to give the dish a meaty texture, and cannellini beans to add some protein and fiber.

We’ll also throw some spinach in to get some greens in a dish that normally does not include any. Hope you enjoy the recipe! !

You can check it out in the recipe and YouTube Video below!

Cook and Prep Time: 75-90 minutes

Serves: 4-5

You Need

  • 1 ½ cups Short-Grain Brown Rice or Arborio Rice
  • 3-4 cups Chopped Mushrooms (any kind or mushroom or a combination will work)
  • 5 cups Vegetable Stock
  • 1 cup Dry White Wine
  • 1-2 bunches Spinach, roots removed and chopped thinly
  • 1 tbsp. Ghee OR EVOO (to make this recipe 100% WFPB)
  • 1 White Onion, diced
  • 1 head Garlic, minced
  • ½ cup Chopped Parsley, for garnish
  • 1 small can Butterbeans or Cannellini Beans, rinsed and drained
  • 1 Lemon, juiced
  • Olive Oil
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp. Tamari
  • 3 tbsp. White or Yellow Miso
  • 1 tbsp. Dried Sage
  • 1 tbsp. Dried Thyme or Leaves of 2 Thyme Sprigs

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat an oven to 375˚F.
  2. Set an oven-friendly pot or Dutch oven to medium heat on a stove top.  Add 1 tbsp. olive oil.  Once hot, add garlic and onion, stirring frequently to avoid burning.  Cook until onion is translucent, 4-5 minutes. 
  3. Add rice, 4 cups vegetable stock, and half of the white wine to the pot with the onions.  Add thyme, sage, black pepper, and 1 tsp. salt.  Stir to combine and bring to a boil. 
  4. Once boiling, cover the pot and place it in the oven.  Allow the rice to cook for 60-70 minutes, until tender.
  5. Cook the mushrooms.  Set a pan to medium heat and add 1 tbsp. olive oil.  Once hot, add chopped mushrooms.  Cook until all water has been released, about 3-4 minutes.  Then, add the rest of the wine, lemon juice, and 1 tbsp. miso.  Stir to combine and bring to a simmer.  Add cannellini beans and spinach, and stir to combine, cooking until alcohol has burned off, another 3-4 minutes.  Season with salt and pepper, and then set aside until Step 6.
  6. Remove the rice from the oven.  Add the final cup of vegetable stock, ghee, and miso to the pot with rice.  Stir to combine fully and mixed evenly throughout. 
  7. Distribute rice, and top with mushroom mixture.  Garnish with chopped parsley.  Enjoy!