Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Cook and Prep Time: 40 minutes

Serves: 5-6

You Need

For the Rice

  • 1 ½ cups Brown Arborio Rice
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 5 cups Vegetable Stock
  • 3 T Nutritional Yeast
  • 3-4 cups Baby Spinach
  • 1 Lemon, juiced
  • Salt & Pepper to taste

For the Oven

  • 3-4 cups Cherry Tomatoes, Halved
  • 15 oz. Chickpeas, rinsed and drained
  • 1 T Dried Oregano
  • 1-2 t Dried Thyme
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper, to taste

For the Pesto

  • 2 cups Leafy Greens (Kale, Spinach, Arugula, etc.)
  • 1 cup Basil
  • 1 cup Roasted Almonds
  • ½ cup Nutritional Yeast
  • 4-5 cloves Garlic
  • 1 Lemon, juiced
  • 1-2 tbsp. Extra Virgin Olive Oil (optional)
  • 2-4 tbsp. Water (or add water as needed)
  • Salt & Pepper, to taste

For Garnish

  • Nutritional Yeast
  • Lemon Wedge
  • Chopped Parsley

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F and line 1 baking tray.
  2. 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.
  3. 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.
  4. Make the pesto.  Add all of the ingredients to a food processor and pulse until smooth.
  5. Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes.  Enjoy!

Baba Ganoush

Simple Baba Ganoush

Cook and Prep Time: 40 minutes

You Need

  • 2 Eggplants, cut into ½-inch planks
  • 4 cloves Garlic, halved
  • 1 Lemon, juiced
  • ¼ cup Tahini
  • 1 tbsp. Miso Paste
  • 2 tsp. Ground Cumin
  • 1 tsp. Smoked Paprika
  • Water, as needed
  • Salt & Pepper, to taste
  • 1 Tbsp. Extra Virgin Olive Oil (optional)
  • Chopped Basil or Mint, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F. Line 1 baking tray.
  2. Cut slits into your eggplant.  Stuff the slits with the garlic halves.
  3. Add garlic and eggplant slices to your baking tray.  Roast for 30-35 minutes, until very soft, flipping halfway.
  4. While roasting, combine the rest of your ingredients, except the water, to a food processor, and pulse until smooth.
  5. Remove from the oven and let cool.
  6. Add eggplant and water (as needed) to your food processor.  Pulse everything together until smooth.
  7. Serve with crudité, as a side, or as dip.  Garnish with parsley or mint.  Enjoy!

Vegan Nasi Goreng (Indonesian Fried Rice)

Vegan Nasi Goreng (Indonesian Fried Rice)

Cook and Prep Time: 20 minutes

Serves: 4

You Need

  • 2 cups cooked Wild Rice
  • 1 Red Onion, thinly sliced
  • 1 cup Peas
  • 1 Red Pepper, thinly sliced
  • 1 cup Broccoli Florets, chopped
  • 1 handful Haricot Vert, ends removed and chopped
  • 1 block Tempeh, chopped
  • 1 Handful Cashews, chopped
  • 1 Handful Cashews, halved
  • 1 tbsp. Tamari
  • 1 tbsp. Coconut Oil or Vegetable Stock, for sautéing
  • Salt, to taste
  • Black Pepper, to taste

For the Sambal (there will be extra)

  • 1 lb. Red Chili Peppers, stems removed (Jalapenos, Serranos, and Cayenne peppers are good substitutes)
  • 2 tbsp. Rice Wine Vinegar
  • 1 tbsp. Salt
  • 1 tbsp. Tomato Paste (optional)
  • 2 cloves Garlic
  • 1 Lime, zested and juiced

DIRECTIONS

  1. Rinse and chop all produce accordingly.  Have rice cooked ahead of time.
  2. Make the sambal.  Add all ingredients to a blender.  Pulse until smooth. 
  3. Pre heat a wok over a high heat then add 2-3 T of sambal. Cook for 1 minute, stirring often to avoid burning.
  4. Add the vegetables and tempeh.  Stir-fry for 5-6 minutes.
  5. Add the rice to the wok. Stir fry for 3-4 minutes, scraping the bottom of the pan so the rice does not stick and burn.
  6. Stir in the tamari and halved cashews.  Toss to coat, cooking for about 1 minute more.
  7. Serve and top with chopped cashews and scallions.  Enjoy!

Ultimate 5-Minute Berry Smoothie Bowl

Ultimate 5-Minute Berry Smoothie Bowl

Cook and Prep Time: 5 minutes

Serves: 1

You Need

  • 1 cup Mixed Berries
  • 1 Frozen Sliced Banana
  • 2 T Plant Milk of Choice

Toppings*

  • 1 T Nuts or Seeds of Choice
  • 1 T Dried Fruit
  • Fresh Fruit of choice
  • 1 t Chia Seeds
  • 1 T Desiccated Coconut
  • 1 T Nut Butter of choice
  • Granola (optional)

*Feel free to mix and match toppings as you see fit!

DIRECTIONS

  1. To a blender, add bananas, mixed berries, and plant milk.  Add more milk if necessary, but you want the mixture to be very thick.
  2. Place the mixture in a bowl.  Top with your desired toppings.
  3. Serve and eat immediately.  Enjoy!

Fava Bean Puree

Fava Bean Puree
Cook and Prep Time: 10 minutes
Serves: about 1- 1 ½ cups
You Need
• 2 cups Fava Beans, cooked
• 1 Shallot, roughly chopped
• 2-3 cloves Garlic, chopped
• 1 Lemon, juiced and zested
• Salt & Black Pepper, to taste
• 2 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Water + more if needed
• 1 tsp. Dried Thyme
DIRECTIONS

  1. Toss all ingredients in a bowl (except olive oil), and toss to combine.
  2. Add all ingredients to a food processor, and pulse until smooth, adding oil as need.
  3. Serve with crispy toast or on top of soups. 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!

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!

White Bean & Harissa Stew

White Bean & Harissa Stew


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

You Need


• 1 large can Cannellini Beans, rinsed and drained
• 4 cups Vegetable Broth or Water
• 1 large can Crushed Tomatoes
• 1 Yellow Onion, diced
• 1 head Garlic, minced
• 3 Carrots, diced
• 3 stalks Celery, diced
• 1 bunch Baby Spinach, stems removed
• 1 tbsp. Tomato Paste
• ¼ – ½ cup Harissa Paste (depending on how spicy you want it)
• 1 tbsp. Smoked Paprika
• 1 tsp. Thyme
• 1 Lemon, juiced
• Salt, to taste
• Black Pepper, to taste
• Olive Oil or Vegetable Stock, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pot to medium heat. Once hot, add 1 tbsp. olive oil. Then, add carrots, celery, and onion. Cook until onion is translucent, stirring occasionally to avoid burning, 4-5 minutes.
  3. Add garlic, and cook until fragrant, about 1 minute more.
  4. Add tomato paste, harissa, and lemon juice, and stir until combined evenly.
  5. Then, add cannellini beans, and toss to combine. Then, add vegetable stock and crushed tomatoes. Add spices, and bring to a boil. Once boiling, reduce heat to a simmer.
  6. Simmer for 10-15 minutes, and adjust seasonings to taste.
  7. Remove from heat and add spinach. Stir until wilted, 1-2 minutes.
  8. Place soup in serving bowls. Top with extra harissa and chopped parsley and basil. Enjoy!

Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff


Cook and Prep Time: 30-40 minutes
Serves: 3-4 people


You Need


• 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


DIRECTIONS

  1. Rinse and chop the produce accordingly. Cook your pasta according to package instructions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add pasta to your pan and toss to combine. Garnish with fresh parsley and remaining mushrooms. Enjoy!

Homemade Harissa Paste

You can watch the video for this here.

Cook and Prep Time: 10 minutes
Serves: 1 ½ cups


You Need

• 1 7 oz. can Chili Peppers in Adobo Sauce
• 2-3 Roasted Red Bell Peppers
• 2 tbsp. Tomato Paste
• 4 cloves Garlic, chopped
• 1 tsp. Caraway Seeds (whole or ground)
• 2 tsp. Ground Coriander
• 2 tsp. Ground Cumin
• 1 tsp Smoked Paprika
• 1 Lemon, juiced OR 1 tbsp. Sambal Oelek (for a spicier version)
• Salt, to taste
• Black Pepper, to taste
• 2 tbsp. Extra Virgin Olive Oil


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Soak the dried chili peppers in water for about 30 minutes, until rehydrated.
  3. OPTIONAL. If you are using whole seeds, set a dry pan to medium heat. Once hot, add seeds, stirring frequently to avoid burning. Once aromatic (2-3 minutes) then remove from heat.
  4. Combine all ingredients into a food processor (or blender) and pulse until creamy.
  5. Store in a mason jar. Use as a marinade or on top of grilled vegetables. Harissa can also be added to dips for more depth of flavor. Enjoy!