Lemon-Basil-Fennel Pasta Salad

Lemon-Basil-Fennel Pasta Salad

Cook and Prep Time: 45 minutes

Serves: 4

You Need

  • 1 lb. Lentil Pasta
  • 15oz. can Chickpeas, rinsed and drained
  • 2 Bell Peppers, diced
  • 1 Red Onion, sliced
  • 6-8 cloves of Garlic, sliced
  • 1 Fennel Bulb, sliced
  • 1 pint Cherry Tomatoes, halved
  • 2-3 Carrots, shredded
  • Vegetable Stock of 1 t Extra Virgin Olive Oil, for sautéing
  • Salt & Pepper, to taste
  • ½ cup Fresh Basil, chopped

For the Sauce

  • 1 cup Cashews, soaked overnight
  • ½ – 1 cup Basil
  • 1 Lemon, juiced
  • ½ cup Fennel Fronds
  • 1-2 clove Garlic
  • Salt & Pepper to taste
  • 2 T Tahini
  • 1-2 T Water (if needed)

For Garnish

  • Lemon Wedges
  • Fresh Chopped Basil or Parsley
  • Red Chili Flakes
  • Sunflower Seeds

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.  Once the pasta is al dente, rinse under cold water to halt the cooking process.
  3. Make the sauce.  Combine all sauce ingredients in a blender, and pulse until smooth.
  4. Set a pan to medium heat.  Once hot, add the red onion, garlic, and bell pepper.  Sauté for 4-5 minutes, until the onion is translucent.
  5. Combine all the pasta salad ingredients in a large mixing bowl.  Pour of the dressing, and toss to combine.
  6. Serve with your desired garnishes.  Enjoy!

Carrot, Ginger, & White Bean Soup

Carrot, Ginger, & White Bean Soup


Cook and Prep Time: 35-40 minutes
Serves: 4-5


You Need

• 5-6 cloves Garlic, minced
• 1 Yellow Onion, chopped
• 3 tbsp. Ginger, peeled and minced
• 15oz. can Cannellini Beans, rinsed and drained
• 1 bunch Scallions, chopped, white and greens separated
• 1 Orange, juiced
• 1 lb. Carrots, chopped roughly
• 24+ oz. Vegetable Stock or Water (more may be needed)
• Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste
• Pesto, Chopped Nuts, or Fresh Herbs (optional, for garnish)
• 1 dollop Coconut Milk or Coconut Cream, for garnish


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Heat a large pot or Dutch Oven over medium heat. Once hot, add onions. Sprinkle a pinch of salt, and stir to combine. Cook until onion has softened and fragrant, stirring occasionally, 4-5 minutes.
  3. A ginger and garlic, and stir to combine, cook for 1 minute more, until fragrant.
  4. Add the stock, orange juice, beans, and carrots. Bring mixture to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 25 minutes, until carrots have softened.
  5. Allow soup to cool slightly. Then, using an immersion blender, blend until soup is smooth. Season with salt and pepper to taste. Alternatively, you can blend your soup in batches using a standard blender.
  6. Plate soup, and garnish with desired toppings! Enjoy!

Balsamic Roasted Carrots with Homemade Gremolata

If you really want to impress your family and friends this holiday season, check out these carrots for the holidays!

These carrots are roasted to pefrection, and then topped off with some delicious, sweet, and tangy balsamic vinegar.

While those are finishing off, make this delcious gremolata for some real pop!

Hope you enjoy!

Balsamic Roasted Carrots with Gremolata

Cook and Prep Time: 35 minutes

Serves: 4-6

You Need

  • 2-3 lbs. Carrots, ends trimmed
  • 1 tsp. Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Balsamic Vinegar
For the Gremolata:
  • 1 cup Parsley
  • 2-4 cloves Garlic, grated
  • 2 Lemons, grated
  • Salt, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat your oven to 400˚F.
  2. Roast the carrots.  Season the carrots with salt and pepper, and coat with 1 tsp. of olive oil.  Roast the carrots for 30-35 minutes.  Remove the carrots halfway, and add the balsamic vinegar, and toss to coat.
  3. Meanwhile, make the gremolata.  Chop the parsley finely, and combine that with grated garlic and lemon zest.  Season lightly with salt.
  4. When the carrots are done roasting, top them with the gremolata, and serve.  Enjoy!

Butternut Squash Soup | Vegan Butternut Squash and Carrot Soup | Favorite Holiday Soup Recipe

The holidays are right around the corner, and it is my favorite time of year as far as I’m concerned when it comes to food!

The family of winter squash highlight the next few months, and at the top of that pyramid lies the butternut squash.

There are a litany of different ways to utilize butternut squash, but for me it has always come back to a soup.

The texture, sweet notes, and creaminess of a butternut squash is pretty unmatched.

So today, I’d like to share one of my favorite takes on this soup.

Enjoy!

Carrot & Butternut Squash Soup

Cook and Prep Time: 60 minutes

Serves: 6

You Need

  • Cashew Cream
    • ½ cup Cashews, rinsed and drained
    • 1 tbsp. Miso Paste
    • 1 ½ cup Water
  • 1 Butternut Squash, peeled and chopped
  • 5-6 Carrots, chopped
  • 5-6 cups Vegetable Stock OR Water (add more if needed)
  • 1 Yellow Onion, chopped
  • 1 head Garlic, chopped
  • 2-inch piece Fresh Ginger, grated
  • 1 bunch Scallion Whites, chopped
  • 1 15 oz. can Pinto Beans, rinsed and drained (or more
  • Salt, to taste
  • Black Pepper, to taste
  • 3 tbsp. Curry Powder
  • 1 tbsp. Cinnamon
  • 1 tbsp. Cloves
  • 1 tsp. Olive Oil or Vegetable Stock, for sautéing
  • 1 bunch Scallion Greens, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat an oven to 400˚F.
  2. Roast the squash.  Add the squash to a baking tray.  Season with salt and pepper and toss with 1 tsp. of olive oil.  Roast for 40 minutes, or until tender, flipping halfway.
  3. Set a large pot to medium heat.  Once hot, add olive oil or vegetable stock.  Then, add onion, carrots, and ginger.  Cook for 4-5 minutes, until onion has softened, stirring occasionally to avoid burning.  Add garlic and cook for 1 minute more.
  4. Add the roasted butternut squash. cannellini beans.  Toss to combine and cook for 2-3 minutes. 
  5. Add vegetable stock.  Add enough liquid to cover all the vegetables. 
  6. Add spices and bring mixture to a boil.  Once boiling, cover and reduce to a simmer.  Cook until all vegetables can be cut with a fork, 25-30 minutes.  Season with salt and pepper to taste.
  7. Make the cashew cream.  Add ingredients to blender, and pulse until smooth.
  8. Remove soup from heat.  With an immersion blender, blend the soup thoroughly.  Add ½ of the cashew cream and stir to combine, saving the other half for garnish.  Alternatively, you can add portions of the soup to a blender, and pulse until smooth.
  9. Plate soup.  Garnish with scallion greens, the remaining cashew cream, cilantro, or sesame seeds.  Enjoy!

Carrot Ginger Soup | Carrot Slaw | Roasted Balsamic Carrots | Health Benefits | Plant-Based Cooking

Welcome to the first episode of this new cooking series! In this series, I will be highlighting one specific plant-based ingredient.

I will go over the health benefits of said item, then I will show you three ways to cook with it.

The debut episode focuses on carrots, a sturdy root vegetable that is a great source of vitamin A.

Today we will be making balsamic-roasted carrots, carrot-ginger soup, and a carrot & purple cabbage slaw. These first few episodes will focus on pantry staples, given the state of the world.

My hope is to focus on seasonal ingredients as time goes on. I hope you enjoy this series!

I think it can provide some inspiration for those who are trying to incorporate more plants into their meals. With that said, feedback would be much appreciated!

Love to know what you think of this episode and future ones coming out weekly!

You can check out the video

Carrot Ginger Soup

Cook and Prep Time: 35-40 minutes

Serves: 4-5

You Need

  •  2-3 cloves Garlic, minced
  • 1 Yellow Onion, chopped
  • 3 tbsp. Ginger, peeled and minced
  • 1 Orange, juiced
  • 1 lb. Carrots, chopped roughly
  • 24+ oz. Vegetable Stock or Water (more may be needed)
  • Olive Oil
  • Salt, to taste
  • Black pepper, to taste
  • Pesto, Chopped Nuts, or Fresh Herbs (optional, for garnish)
  • 1 dollop Coconut Milk or Coconut Cream, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Heat 1 tbsp. olive oil in a large pot over medium heat. Once hot, add onions.  Sprinkle a pinch of salt, and stir to combine.  Cook until onion has softened and fragrant, stirring occasionally, 4-5 minutes. 
  3. A ginger and garlic, and stir to combine, cook for 1 minute more, until fragrant.
  4. Add the stock, orange juice, and carrots.  Bring mixture to a boil.  Once boiling, cover and reduce heat to a simmer.  Cook for 25 minutes, until carrots have softened.
  5. Allow soup to cool slightly.  Then, using an immersion blender, blend until soup is smooth.  Season with salt and pepper to taste.  Alternatively, you can blend your soup in batches using a standard blender.
  6. Plate soup, and garnish with desired toppings!  Enjoy!

Carrot and Purple Cabbage Slaw

Cook and Prep Time: 20 minutes

Serves:

You Need

  • ¼ Purple Cabbage, shredded
  • 4-6 Carrots, shredded
  • ¼ cup Chopped Parsley, for garnish
  • ¼ cup Chopped Scallion Greens, for garnish

For the Dressing:

  • 2 tbsp. Olive Oil
  • 1 tbsp. Dijon Mustard
  • 1 Lemon, juiced
  • Salt, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Place the cabbage and carrots in a bowl.
  3. In a smaller bowl, whisk together all the dressing ingredients.
  4. Add dressing to bowl and toss to combine.  Garnish with parsley and scallions.  Enjoy!

Balsamic Roasted Carrots

Cook and Prep Time:

Serves:

You Need

  • 2-3 lbs. Carrots, halved, ends removed
  • 2 tbsp. Balsamic Vinegar
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Olive Oil
  • ¼ cup Parsley, chopped, for garnish

DIRECTIONS

  1. Rinse and chop the carrots.  Line 1 baking tray and preheat your oven to 400˚F.
  2. Place carrots on your baking tray.  Season with olive oil, salt, and pepper.  Toss to combine.  Once the oven is hot, place your carrots in the oven for 20-25 minutes.
  3. Remove carrots from the oven.  Drizzle balsamic vinegar on top of the carrots and toss to combine.  Place the tray back in the oven for 10-15 minutes, until carrots are tender and caramelized.
  4. Garnish with parsley.  Enjoy!

Homemade Pickles

Cook and Prep Time:  15-20 minutes (+1 hour)

You Need:

  • 2 English Cucumbers, sliced thinly
  • 1 ½ cups White Vinegar
  • 2-3 tbsp. Honey (or other sweetener)
  • 1 tbsp. Salt
  • 1 tbsp. Red Pepper Flakes
  • 2 cloves Garlic, chopped
  • 1 tbsp. Onion Powder

DIRECTIONS

  1. In a small pot, add vinegar, honey, salt, red pepper flakes, and onion powder.  Bring mixture to a boil and stir to combine.
  2. While the mixture is warming, rinse and chop produce accordingly.  Add cucumbers to containers large enough to fit vinegar solution as well. 
  3. Once boiling, add vinegar solution to container with cucumbers.  Leave 1 inch on top between the cucumbers and the seal.  Let mixture stand and cool at room temperature for 1 hour.  Then, place pickles in the refrigerator to have starting the next day.  Enjoy!

Vegan Chickpea and Lentil Meatloaf

Cook and Prep Time: 60 minutes
Serves: 4-5 people


You Need:


• 1 small can Chickpeas, rinsed and drained
• 1 small can Lentils, rinsed and drained
• 1 head Dinosaur Kale, finely chopped
• 1 White Onion, diced
• 3 Carrots, diced
• 3 stalks Celery, diced
• 1 head Garlic, minced
• 1 tbsp. Thyme, dried
• 1 tbsp. Sage
• ½ tbsp. Dried Rosemary
• 1 tbsp. Smoked Paprika
• 1 tbsp. Ground Cumin
• ½ cup Parsley, chopped
• 2-3 cups Button Mushrooms, minced
• 2 tbsp. Tamari sauce
• ½ cup Almonds, chopped roughly
• 1 cup Oats, ground into a flour
• 2 tbsp. Tomato Paste
• 1/3 cup Golden Raisins
• Salt, to taste
• Black Pepper, to taste
• Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat an oven to 400˚F. Line 1 bread loaf baking tray (or 2 if needed).
  2. Set a large pan or skillet to medium heat and add 1 tbsp. olive oil. Once hot, add onion, celery, and carrots. Sauté until softened, 6-7 minutes. Add garlic and tomato paste, and cook for 1 minute more.
  3. Add mushrooms to the pan, and cook until they have released their liquid and the pan has dried up on the bottom, 6-8 minutes. Add tamari, and toss to combine. Remove from heat and set mixture aside to cool.
  4. To a large bowl, add chickpeas and lentils, and begin to mash. Do not mash completely to keep some texture in your filling.
  5. Add the cooled mixture, almonds, raisins, oat flour, spices, and half of your parsley. Toss to combine so that the flour has been completely incorporated. Add more oat flour if needed. Season with salt and pepper if necessary.
  6. Place mixture in your baking tray, patting down to ensure there are no air pockets. Repeat the process in a second tray if needed. Place trays in the oven, and bake for 20-25 minutes.
  7. Remove your baking tray from the oven, and garnish with parsley. Enjoy!

Vegan Root Vegetable Soup

Another flexible recipe here. You can use a variety of different vegetables here as susbtitutions. Today, we stuck with some soup basics, like carrots and celery

You can check out the YouTube video below!

Cook and Prep Time: 60 minutes

Serves: 6

You Need

  • 1 head Cauliflower, chopped
  • 3-4 Sweet Potatoes, chopped
  • 5-6 Carrots, chopped
  • 5-6 stalks Celery, chopped
  • 5-6 cups Vegetable Stock OR Water (add more if needed)
  • 1 Yellow Onion, chopped
  • 1 head Garlic, chopped
  • 3 tbsp. Fresh Ginger, chopped
  • 2 Turnips, chopped
  • 1 large can Cannellini Beans, rinsed and drained
  • Salt, to taste
  • Black Pepper, to taste
  • 3 tbsp. Curry Powder
  • 1 tbsp. Cumin
  • 1 tbsp. Allspice
  • 1 tbsp. Cinnamon
  • 1 tbsp. Cloves
  • 1 tbsp. Garlic Powder
  • 2 tbsp. Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large pot to medium heat.  Once hot, add olive oil.  Then, add garlic, onion, and ginger.  Cook for 4-5 minutes, until onion has softened, stirring occasionally to avoid burning.
  3. Add carrots and celery, and stir to combine.  Cook until slightly softened, 4-5 minutes more.
  4. Add turnips, sweet potatoes, and cannellini beans.  Toss to combine and cook for 2-3 minutes. 
  5. Add vegetable stock.  Add enough liquid to cover all the vegetables. 
  6. Add spices and bring mixture to a boil.  Once boiling, cover and reduce to a simmer.  Cook until all vegetables can be cut with a fork, 25-30 minutes.  Season with salt and pepper to taste.
  7. Remove soup from heat.  With an immersion blender, blend the soup thoroughly.  Alternatively, you can add portions of the soup to a blender, and pulse until smooth.
  8. Plate soup.  Garnish with scallion greens, sesame oil, or sesame seeds.  Enjoy!

Cauliflower “Fried Rice” With Chicken, Kholrabi, Carrots, and Peas

There are always those days where you are running low on time and want to spend as little of it in the kitchen as possible.

There are also those days where you are trying to get rid of the scraps of food you have left in your fridge.

Enter: cauliflower fried rice. This is made in a very similar fashion to a traditional fried rice, with cauliflower substituting for your traditional day-old rice.

Simply dice all your veggies and follow the steps below.

Cook and Prep Time: 30 minutes

You Need:
• 2 heads Cauliflower, riced
• 1 White Onion, diced
• 2 cloves Garlic, minced
• 1 small can Peas, rinsed and drained
• 1 lb. Chicken Breasts, cut into ½ inch pieces
• 1 bunch Scallions, thinly chopped; whites and dark parts separated
• 2 Carrots, thinly chopped
• 2 Kholrabi, skin removed and chopped into ½ inch pieces
• 1 tbsp. Rice Wine Vinegar
• 2 tbsp. Tamari
• 1 tbsp. Sesame Oil
• 2 Eggs
• 1 Lime, chopped into quarters
• Salt, to taste
• Black Pepper, to taste
• Olive Oil

DIRECTIONS
1.Rinse and chop your produce accordingly. In a large bowl, add your riced cauliflower and set aside until ready for use. In a small bowl, mix tamari, rice vinegar, and sesame oil. In another bowl, add the eggs and whisk until beaten. Season the chicken with salt and pepper.

2.In a large frying pan or wok, add 1 tbsp. olive oil and set to medium-high heat. Add garlic, scallion whites, and onion, stirring occasionally to avoid burning, until onion is softened, 3-4 minutes.

3.In a separate pan, add 1 tbsp. olive oil over medium-high heat. Once warm, add chicken, and cook until no longer pink, stirring occasionally, 8-10 minutes. Remove chicken from pan and set aside until step 6.

4.Once the onions have softened, add kohlrabi and carrots to the garlic and onions. Cook until slightly softened, 4-5 minutes and season lightly with salt and pepper. Stir to combine.

5.Then, add riced cauliflower and peas to the vegetables, and stir to combine. Allow to cook for 1-2 minutes.

6.Then, make a well in the center of the pan. Add eggs, and scramble until fully cooked, 1-2 minutes. Add chicken and tamari mixture to pan, stirring to coat complete, 1 additional minute.

7.Distribute “fried rice” evenly among plates. Garnish each plate with lime wedge and scallion greens. Enjoy!