• 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
Rinse and chop the produce accordingly.
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.
Add chili powder, smoked paprika, and cumin, and toss to coat. Cook until fragrant, about 1 minute.
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.
Turn off the heat, and stir in the lime just. Adjust seasonings with salt and pepper.
• 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
Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
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.
Make the cornstarch slurry by combining cornstarch and water, and whisk to combine. Set this aside for later.
Make the sauce. Combine the rest of the sauce ingredients, and whisk to combine.
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.
Once thickened, add the sprouts, and toss to combine in the sauce.
Garnish with scallion greens, cilantro, and sesame seeds. Enjoy!
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
1 container Bean-Based Pasta (your choice, I
prefer a longer pasta)
1 container Artichoke Hearts, quartered, rinsed
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,
1 White Onion, roughly chopped
1 head Garlic, minced
1 Lemon, juiced
Salt, to taste
Black Pepper, to taste
Rinse and chop the produce accordingly. Cook the pasta according to package
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.
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.
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.
Add pasta to your pan with the sauce and toss to
Make your plate.
Place your puree on the bottom on the dish. Top with pasta. Garnish with chopped parsley. Enjoy!
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
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
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
Rinse and chop the produce accordingly. Preheat an oven to 375˚F.
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.
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.
Once boiling, cover the pot and place it in the
oven. Allow the rice to cook for 60-70
minutes, until tender.
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.
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.
Distribute rice, and top with mushroom
mixture. Garnish with chopped