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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!
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Chipotle Maple Glazed Tofu Burgers

Chipotle Maple Glazed Tofu Burgers

Cook and Prep Time: 35 minutes (+1-4 hours to marinate the tofu)

Serves: 6

You Need

For the Burgers

  • 1 Block Extra-Firm Tofu, pressed, sliced lengthwise into 6 planks
  • 2 T Maple Syrup
  • 1 T Arrowroot Powder
  • 1 T Ground Chipotle Pepper
  • 1 t Extra Virgin Olive Oil
  • 2-3 cloves Garlic, minced
  • Salt & Pepper, to taste

For the Chipotle Tahini Sauce

  • 2-3 T Tahini
  • ½ t Chipotle Pepper Powder
  • 1 t Garlic Powder
  • ½ t Red Wine Vinegar
  • Water, as needed
  • Salt & Pepper, to taste

Guacamole

  • 1 Avocado, mashed
  • ¼ cup Cherry Tomatoes, chopped
  • ¼ cup Red Onion, diced
  • 1 Lime, juiced
  • ¼ cup Cilantro, chopped

For Serving

  • Toasted Buns
  • Sliced Tomatoes
  • Sliced Red Onions
  • Baby Arugula

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 450˚F and line 1 baking tray.
  2. Combine all of the marinade ingredients in a bowl.  Add the tofu planks, and marinate them for at least 20 minutes (up to 4 hours or overnight).  Reserve the marinade for Step 3.
  3. Add the tofu to your baking tray, and bake for 15 minutes.  Then, remove the tofu from the oven, brush over the remaining marinade, and bake for 15 additional minutes, until golden and crispy.
  4. Meanwhile, make the Chipotle Tahini Sauce by combining all of the ingredients in a bowl, and whisking to combine.  Add water as needed.
  5. Make the guacamole by combining all of the ingredients in a bowl, and tossing to combine.  For best results, make this just prior to serving.
  6. Serve your burgers with your desired toppings, and enjoy!
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Warm Mediterranean Farro Salad

Warm Mediterranean Farro Salad


Cook and Prep Time: 35 minutes
Serves: 4


You Need


• Roasted Oregano-Spiced Chickpeas (see below)
• 2 cups Farro
• 4 cups Cherry Tomatoes, halved
• ½ Red Onion, diced
• 1 ½ cups Scallions, thinly sliced
• 1 Red Bell Pepper, diced
• ½ cup Kalamata Olives, chopped
• 1 English Cucumber, diced
• 1 cup Parsley, chopped


For the Dressing:
• 1 Lemon, juiced
• ¼ cup Basil
• 1/3 cup Tahini
• ¼ cup Water
• 3-4 cloves Garlic
• Salt, to taste
• Black pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Bring pot of water to a boil. Once boiling, add farro and cook for 20-25 minutes. Then, drain and rinse under cold water.
  3. Make the chickpeas (see below).
  4. Make the dressing. Combine all ingredients in a blender, and pulse until smooth. Adjust thickness by adding more tahini or water as needed. Season to taste.
  5. Add farro to a bowl with chopped tomatoes, onion, cucumber, scallions, bell peppers, and olives.
  6. Add the chickpeas and the dressing, and toss to combine. Enjoy!

Roasted Oregano-Spiced Chickpeas

Serves 2-3

Cook and Prep Time: 30 minutes

You Need:


• 1 29 oz. can Chickpeas, rinsed and drained
• 1 tsp. Olive Oil
• Salt, to taste
• Pepper, to taste
• 1 tbsp. Ground Cumin
• 2 tsp. Dried Thyme
• 1 tsp. Dried Oregano

DIRECTIONS

  1. Rinse and drain the chickpeas. Heat an oven to 400°F. Line 1 baking tray.
  2. On a baking tray, add chickpeas and spices. Sprinkle olive oil mix well with hands.
  3. Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
  4. Place in a bowl for serving. Garnish with fresh parsley. Enjoy!
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Falafel Burgers with Lemon Tahini Dressing and Mediterranean Salad

Falafel Burgers

Cook and Prep Time: 45 minutes

Serves: 4-6

You Need

  • 1 large can Chickpeas, rinsed and drained
  • 1 cup Oat Flour (or almond flour)
  • ½ cup Parsley, chopped
  • 1 Red Onion, minced
  • 1 head Garlic, minced
  • 1 Lemon, juiced
  • 1 tbsp. Cumin
  • 1 tbsp. Smoked Paprika
  • 1 tbsp. Za’atar Seasoning
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat oven to 400˚F.  Line 1 baking tray.
  2. Set a pan to medium heat.  Add 1 tbsp. olive oil.  Once hot, add red onion.  Cook for 3-4 minutes, until slightly softened.  Then, add garlic, a pinch of salt, and cook for 1 minute more, until fragrant. 
  3. Add all ingredients to a bowl except the oat flour, and begin to combine.  Once mixed evenly, slowly add the oat flour to incorporate it evenly.  Season with salt and pepper if needed.
  4. Begin to form patties ½ inch thick.  Place them on a lined baking tray.
  5. Bake for 20-25 minutes, until outer layer is crispy and inside is soft.
  6. Enjoy!

Mediterranean Salad

You Need:

  • 12oz. Cherry Tomatoes, halved
  • 2 English Cucumbers, diced
  • 1 Red Onion, diced
  • ½ cup Kalamata Olives, pitted and chopped
  • 1/2 cup Chopped Parsley
  • 1 tsp. Olive Oil (optional)
  • 1 tbsp. Red Wine Vinegar
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Dried Oregano
  • 1 tbsp. Dried Basil

DIRECTIONS

  1. Add the red onion, cucumber, olives, and cherry tomatoes to a bowl. 
  2. Add 1 tbsp. olive oil, 1 tbsp. red wine vinegar, 1 tbsp. dried oregano, 1 tbsp. dried basil, and add salt/black pepper to taste. 
  3. Mix well and set the salad aside until ready to plate.

Lemon-Tahini Dressing

Cook and Prep Time: 5 minutes

Serves: 1/3- ½ cup

You Need

  • 2-3 tbsp. Tahini
  • 2-3 tbsp. Olive Oil
  • ½ tbsp. Dijon Mustard
  • 1 Lemon, juiced
  • 1 tbsp. Coconut Nectar (optional)
  • Water, as needed
  • Salt, to taste

DIRECTIONS

  1. Combine all ingredients in a small bowl, except the water.  Whisk to combine.
  2. Add 1 tbsp. of room-temperature of water at a time to the bowl, and stir to combine.  The amount of water you add will be determined by how thin or thick you want your dressing.
  3. Add to salads, chickpeas, and roasted vegetables.  Enjoy!
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Vegan Chickpea Pasta and Pesto

Today, we are going to make a homemade vegan pesto (because many pesto sauces contain cheese).

You can put pesto on top of pretty much anything and it will taste better.

Pasta is of course a great option! Especially when you toss some fresh veggies into the dish!

You can serve this either hot or cold. Check out the full recipe and video below!

Cook and Prep Time: 45 minutes

Serves: 3-4

You Need

  • 1 large can Cannellini Beans, rinsed and drained
  • 1 ½ cups Cherry Tomatoes, halved
  • 5-6 cloves Garlic, minced
  • 1 Yellow Onion, Diced
  • 1 bunch Carrots, chopped
  • 16 oz. Chickpea Pasta
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste

For the sauce:

  • 3 cups Basil, stems removed and roughly chopped
  • 2 handfuls Pine Nuts, Almonds, or Walnuts
  • ½ Lemon, juiced
  • ½ cup Olive Oil
  • 3 cloves Garlic
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Cook your pasta according to package instructions.  Then, set aside until Step 5.
  2. Make the pesto. Place the pine nuts onto a dry pan set to medium heat for 3 minutes or until browned, stirring frequently to avoid burning.  Add them to a food processor, along with the basil, olive oil, garlic cloves, lemon juice, salt, black pepper, red pepper flakes.  Blend until smooth and set aside until ready to use.
  3. Set a large pan to medium-high heat, and add 1 tbsp. olive oil.  Once hot, add carrots and onions.  Cook for 4-5 minutes, until onion is translucent.  Then, add garlic, cooking until fragrant, about 1 more minute. 
  4. Add cannellini beans, and toss to combine.  Cook for 2-3 minutes, until beans are tender.  Add 2-3 tbsp. pesto, and toss to combine, off heat.  Season with salt and pepper as needed.
  5. In a large mixing bowl, add pasta, bean-carrot mixture, and pesto, reserving 2 tbsp. pesto for garnish.  Toss to combine.  Add in cherry tomatoes, and toss again.
  6. Distribute pasta among bowls.  Garnish with a dollop of pesto.  Enjoy!