Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes
Cook and Prep Time: 40 minutes
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
Nutritional Yeast Lemon Wedge Chopped Parsley
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!
Vegan Split Pea Soup
Cook and Prep Time: 45-60 minutes
2-2 ½ cups Split Peas 1 Yellow Onion, diced 2-3 Carrots, diced 2-3 Celery Stalks, diced 6-8 cloves Garlic, sliced 1 Leek, sliced 3 Yukon Gold Potatoes 5-6 cups Vegetable Stock (add more if needed) 1 Bay Leaf 1 t Ground Cumin 2 t Ground Coriander 1 t Dried Thyme 1 t Smoked Paprika 2 t Garlic Powder Salt & Pepper, to taste For Garnish
Chopped Parsley Nutritional Yeast Lemon Wedge
Rinse and chop the produce accordingly. Set a large pot to medium-high heat. Once hot, add the leeks, onions, carrots, celery, potatoes, and garlic. Cook for 6-7 minutes, adding water if needed. Cook until the onion has browned. Add the split peas, spices, vegetable stock, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 40-50 minutes, until the peas have softened. Using an immersion blender, blend until smooth. Season with salt and pepper to taste. Serve with roasted potatoes and garnish as you like. Enjoy!
Roasted Sweet Potato Tacos
Cook and Prep Time: 50-60 minutes
2 Sweet Potatoes, cubed 1 tbsp. Garlic Powder 1 tbsp. Onion Powder 2 tsp. Smoked Paprika 1 tbsp. Ground Cumin 1 tsp. EVOO Salt & Pepper, to taste
1 15 oz. can Pinto Beans, rinsed & drained 1 Red Onion, diced 3-4 cloves Garlic, minced 1 tbsp. Garlic Powder 1 tbsp. Onion Powder 2 tsp. Smoked Paprika 1 tbsp. Ground Cumin 1 tbsp. Tamari Salt & Pepper, to taste Vegetable Stock, as needed
Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray. Make the potatoes. Toss sweet potatoes in garlic powder, onion powder, smoked paprika, cumin, salt, pepper, and 1 tsp. olive oil. Roast for 25-30 minutes, until tender, tossing halfway. Make the beans. Set a skillet to medium heat. Once hot, add red onion and garlic. Cook until onion is translucent. Then, add beans, and cook for 2-3 minutes. Add spices, and toss to combine. Remove from heat and set aside for plating. Warm the tortillas. Place each tortilla on an open flame and grill for 30 seconds per side. Plate tacos and serve with lime wedges. Serve with slaw, hot sauce, and guacamole. Enjoy!
Spiced Tomato Soup
Cook and Prep Time: 25 minutes
3 lbs. Tomatoes, roughly chopped 3 cups Water or Vegetable Stock 6-8 cloves Garlic, minced 1 Yellow Onion, diced 1-inch Ginger, minced 1 Red Bell Pepper, diced 2 t Ground Coriander 1 t Ground Cumin 15 oz. Cannellini Beans, rinsed and drained Extra Virgin Olive Oil or Vegetable Stock, for sautéing For Serving
Chopped Parsley Chopped Cilantro Chopped Basil Pine Nuts Red Chili Flakes Toasted Sourdough Bread
Rinse and chop the produce accordingly. Set a pot or Dutch Oven to medium heat. Once hot, add the bell pepper and onion, and cook for 7-8 minutes, until softened. Add the garlic and ginger, and cook for 1-2 additional minutes, until fragrant. Then, add the ground coriander and cumin, and cook for 1 minute. Add the tomatoes, beans, and vegetables stock. Bring the pot to a mixture and partially cover. Cook for about 10 minutes. Using an immersion blender, puree the soup until smooth and creamy. Serve the soup, and top with your desired garnishes. Enjoy!
Plant-Based Sloppy Joes
Cook and Prep Time:30-40 minutes
1 cup Dry Green Lentils + 2 cups Water 1 White Onion, diced 6-8 cloves Garlic, minced 1 Red Bello Pepper, diced 15oz. can Tomato Sauce or Puree 1-2 T Maple Syrup 1-2 T Vegan Worcestershire Sauce 1 T Chili Powder 2-3 t Garlic Powder 2-3 t Onion Powder 1-2 t Ground Cumin 1-2 t Smoked Paprika Vegetable Stock or Extra Virgin Olive Oil, for sautéing Salt & Pepper, to taste For Serving
Hamburger Buns, toasted Slice White Onion Rings Pickles Cabbage Slaw
Rinse and chop the produce accordingly. Add the lentils to a saucepan and add water. Bring to a boil, and then reduce the heat to a simmer. Cook for about 20 minutes, until the water has reduced. Once tender, set aside until Step 5. Set a large skillet to medium heat. Once hot, add the onion, bell pepper, and garlic. Sauté for 5 minutes, until the onion is translucent. Add the tomato sauce, maple syrup, Worcestershire sauce, and spices. Stir to combine and simmer for 2-3 minutes. Add the lentils, and cook until the mixture has thickened and warmed through, 5-10 minutes. Season to taste. Serve with sliced onions and slaw on a toasted bun. Enjoy!
Pineapple-Orange Banana Pancakes
Cook and Prep Time: 25 minutes
Serves: 7-8 Pancakes
1 ½ c Oat Flour 1 t Cinnamon 1 t Baking Powder
2 Ripe Bananas 1 c Dairy-Free Milk 2 T Maple Syrup 2 t Vanilla Extract 1 Orange, zested and juiced
½ c Pineapple 1 T Olive Oil or Coconut Oil
Rinse and prepare the ingredients accordingly. Place the dry ingredients in one bowl, and whisk to combine. In a second bowl, add the bananas, and mash. Then add the rest of the wet ingredients and whisk to combine. Combine the mix and wet ingredients. Fold the pancakes into the batter. Heat your oil on a griddle set to medium-high heat. Once hot, add ¼- ½ cup of the batter to the griddle. Cook for 2-3 minutes per side. Serve immediately with fresh berries and fruit. Enjoy!
Simple Baba Ganoush
Cook and Prep Time: 40 minutes
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
Rinse and chop the produce accordingly. Preheat your oven to 425˚F. Line 1 baking tray. Cut slits into your eggplant. Stuff the slits with the garlic halves. Add garlic and eggplant slices to your baking tray. Roast for 30-35 minutes, until very soft, flipping halfway. While roasting, combine the rest of your ingredients, except the water, to a food processor, and pulse until smooth. Remove from the oven and let cool. Add eggplant and water (as needed) to your food processor. Pulse everything together until smooth. Serve with crudité, as a side, or as dip. Garnish with parsley or mint. Enjoy!
Cook and Prep Time: 1 hour
1 Eggplant, cut into ½ -inch slices 3 Potatoes, cut into ½ -inch slices 2 Zucchini, cutting into ½ inch slices 2 T Dried Oregano Salt & Pepper, to taste 1 t Olive Oil For the Sauce
15oz. can Chickpeas, rinsed and drained 2 cups French Lentils, cooked 28oz. can Crushes Tomatoes 1 White Onion 5-6 cloves Garlic 1 T Dried Oregano 1 t Cinnamon 1 t Ground Cloves ½ cup Vegetable Stock 1 t Olive Oil or Vegetable Stock, for sautéing Salt & Pepper, to taste Garnishes
Chopped Basil Chopped Parsley Red Chili Flakes
Rinse and chop your produce accordingly. Preheat your oven to 400˚F. Line 1 large baking tray (or 2 smaller trays). Add your potatoes, eggplant, and zucchini to your baking tray. Add dried oregano, salt, pepper, and olive oil. And toss to coat. Roast for 25-30 minutes. Make the sauce. To a pot, add you’re the garlic and onion. Cook for 5 minutes, until your onion is translucent. Add oregano, cloves, and cinnamon. Cook for 1-2 minutes, until fragrant. Then, add your tomatoes, chickpeas, and lentils. Simmer for 20 minutes, until thickened. Season with Salt & Pepper to taste. Assemble the Moussaka. Alternate layering the potatoes, sauce, zucchini, and eggplants. Garnish with fresh parsley. Enjoy!
Cook and Prep Time: 20 minutes
1 cup Carrot 1 cup Potatoes 2 cloves Garlic ½ cup Onion ½ cup Nutritional Yeast 1 t Turmeric ½ t Chili Powder 1 t Garlic Powder 1 t Onion Powder ¾ cup Oat Milk Salt & Pepper, to taste
Rinse and chop the produce accordingly. Boil the potatoes, garlic, carrots, and onion for 10-15 minutes. Place all of the ingredients in a food processor, and pulse until smooth.
Tofu Ground Beef
Cook and Prep Time: 30 minutes
1 Block Extra Firm Tofu 3 T Tamari 1 T Extra Virgin Olive Oil 1 t Garlic Powder 1 t Onion Powder 1 t Smoked Paprika 1 t Chili Powder 2 T Nutritional Yeast 1 T Arrowroot Powder Salt & Pepper to taste
Make sure to press your tofu for at least 30 minutes prior to starting. Preheat your oven to 425˚F. Line 1 baking tray. Combine the sauce ingredients in a bowl. Then crumble the tofu into the sauce, and toss to coat evenly. Add your tofu to the baking tray. Bake for 20-25 minutes. Serve with tacos, nachos or sandwiches. Enjoy!