Rinse and chop the produce accordingly. Preheat your oven to 425˚F and line 1 baking tray.
Add the chickpeas to one side of the baking sheet, and the tomatoes to the other. Season and toss in olive oil. Roast 20-25 minutes, until the chickpeas are crispy.
Make the risotto. Add the stock to a small pot, and bring to a gentle simmer. Meanwhile, in a large skillet, add the onion, and cook until translucent, 4-5 minutes. Then, add the garlic and cook for 1 additional minute. Then, add the rice, and cook for 1 minute before adding about ½ of the vegetable stock at a time. Stir often. As the pan become dry, add another ½ cup of stock. Repeat the process until all of your stock has been used, or until your rice is al dente. Then, turn off the heat and add in the spinach. Stir and cook until wilted. Season to taste.
Make the pesto. Add all of the ingredients to a food processor and pulse until smooth.
Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes. Enjoy!
• 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!
• 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
Rinse and chop the produce accordingly.
Bring pot of water to a boil. Once boiling, add farro and cook for 20-25 minutes. Then, drain and rinse under cold water.
Make the chickpeas (see below).
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.
Add farro to a bowl with chopped tomatoes, onion, cucumber, scallions, bell peppers, and olives.
Add the chickpeas and the dressing, and toss to combine. Enjoy!
Roasted Oregano-Spiced Chickpeas
Cook and Prep Time: 30 minutes
• 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
Rinse and drain the chickpeas. Heat an oven to 400°F. Line 1 baking tray.
On a baking tray, add chickpeas and spices. Sprinkle olive oil mix well with hands.
Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
Place in a bowl for serving. Garnish with fresh parsley. Enjoy!
Cook and Prep Time: 30-40 minutes Serves: 3-4 people
• 16 oz. Your Favorite Legume-Based Pasta • 16 oz. Shitake Mushrooms, sliced • ½ cup Dry White Wine (optional) • 1 Yellow Onion, diced • Salt, to taste • Black pepper, to taste • Olive Oil or Vegetable Stock, for sautéing • ½ cup Cashews, soaked overnight • 1 cup Oat Milk (or other non-dairy milk) • 1 tbsp. Garlic Powder • 1 tbsp. Smoked Paprika • 2 tbsp. Tamari • 2 tbsp. Dijon Mustard • 1 tbsp. Apple Cider Vinegar or ½ Lemon, juiced • Fresh Parsley, for garnish • 1 tbsp. Nutritional Yeast, for garnish
Rinse and chop the produce accordingly. Cook your pasta according to package instructions.
Add 1 tbsp. of olive oil to a large skillet, and set it to medium heat. Add garlic and onion. Cook for 4-5 minutes, until onion is translucent. Then, white wine, about 1/3 cup vegetable stock, and dry white wine.
Meanwhile, add mushrooms to a second pan set to medium heat. Add 1 tsp of olive oil, and cook until mushrooms have released their liquid and has evaporated, about 10 minutes. About 5 minutes in, take a second pot or pan, and press the mushrooms down. Then, remove from heat until Step 5. Also, remove ¼ of the mushrooms and place them in a bowl for garnish.
Make the cashew cream sauce. To a blender, add cashews, 1 tbsp. tamari, garlic powder, Dijon mustard, paprika, nutritional yeast, and apple cider vinegar. Season with salt and pepper. Pulse until smooth.
Add the cashew sauce and the garlic & onions, to the pan with the mushrooms, the pan back to medium heat. Toss to combine and warmed through, 1-2 minutes.
Add pasta to your pan and toss to combine. Garnish with fresh parsley and remaining mushrooms. Enjoy!