Smoky Baked Beans
Cook and Prep Time: 60-70 minutes
2 28oz. cans Black Beans, rinsed and drained 1 Yellow Onion, diced 6-8 cloves Garlic, minced 1 Red Bell Pepper, diced 1 T Chili Powder 1-2 t Dried Oregano 1 t Ground Mustard 2 t Ground Cumin 2 t Smoked Paprika 1 T Miso Paste 2 T Apple Cider Vinegar 2 T Maple Syrup Salt & Pepper, to taste Vegetable Stock or 1-2 Extra Virgin Olive Oil, for sautéing
Rinse and chop the produce accordingly. Preheat your oven to 350˚F. Set a Dutch oven or large, oven-friendly pot to medium heat. Once hot, add the onion, pepper, and garlic. Cook for about 5 minutes, until the onion is translucent. Add the spices (ground mustard, chili powder, dried oregano, ground cumin, smoked paprika), and cook for 1 minute, until fragrant. Add the miso paste, apple cider vinegar, maple syrup, and black beans. Add just enough water to cover the beans. Stir to combine. Transfer your pot to the oven, and bake for 50-60 minutes, until the sauce has thickened. Serve with tacos or as the side at a barbecue. 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!
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!
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!
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!
Quinoa-Stuffed Portobello Mushrooms
Cook and Prep Time: 40 minutes Serves: 8
• 8 Portobello Mushroom Caps
• 2-3 tbsp. Balsamic Vinegar • 1 Lime, juiced • 1 tsp. Ground Cumin • 1 tsp. Smoked Paprika • Salt & Pepper, to taste
For the filling:
• 1 15 oz. can Black Beans, rinsed & drained • 1 Red Onion, diced • 7-8 cloves Garlic, minced • 1 cup Quinoa • 2 cups Vegetable Stock OR Water • 3 cups Sweet Potato, cubed • 1 Green Bell Pepper, diced • 2 cups Red Cabbage, chopped • 1 tbsp. Ground Cumin • 1 tbsp. Smoked Paprika • 1 Lime, juiced
• Parsley • Basil • Lime Wedges
Rinse and chop the produce accordingly. Line 1 baking tray. Preheat oven to 400˚F. Make the quinoa. Toast the quinoa in a dry pot for 1-2 minutes. Then add vegetable stock, and bring to a boil. Then cover and cook for 20 minutes, until all of the liquid has evaporated. Marinate the mushrooms. In a large bowl, combine balsamic vinegar, lime juice, cumin, smoked paprika, salt, and pepper, and whisk to combine. Then, add mushrooms and toss to evenly coat. Marinate for at least 10-15 minutes (or overnight). Make the filling. Set a large skillet to medium-high heat. Once hot, add sweet potatoes, onions, and bell pepper. Cook for 5 minutes, until onion is translucent. Then, add garlic and cook for 1-2 additional minutes. Then, add the cabbage and spices. Cook for another 5 minutes, or until sweet potato is tender. Then, add black beans, lime juice, and season to taste. In a large bowl, combine the quinoa and sautéed vegetables, and toss to combine. Add the mushrooms to your baking tray. Then add the filling to the tops of the mushrooms. Then, bake for 10-15 minutes. Serve immediately and enjoy!
Some version of this is one of my favorites in the Fall. Another awesome class in the books here!
Butternut squash are my favorite member of the family, and there are a qite a few reasons why.
For starters, they are super versatile. In this recipe alone they are the main vehicle for the dish AND the base of the sauce on top!
They are also the sweetest of the squash, which is definitely a winner for me!
They are also a great source of beta carotenes, a precursor to vitamin A (as are most yellow/orange colored fruits and veggies).
The list is longer, but I’d rather get to the recipe!
Stuffed Butternut Squash
Cook and Prep Time: 60 minutes
2 Butternut Squash, halved, stems and seeds removed 1 can Pinto Beans, rinsed and drained 2 stalks Celery, chopped ½ cup Nuts, chopped ½ cup Dried Fruit of choice 1 cup Quinoa, cooked 1 Red Onion, diced 5 oz. Spinach. 4-5 cloves Garlic, minced Salt, to taste Black Pepper, to taste Olive Oil 1 tbsp. Rosemary
For the Sauce:
The scooped-out insides of the Roasted Butternut Squash Juice of 1 Lemon Zest of 1 Lemon Salt, to taste Black Pepper, to taste 2-3 tbsp. Water or Vegetable Stock + more, if needed
Preheat oven to 375˚F. Line and lightly oil the bottom of 1 baking tray. Rinse and chop the produce accordingly. Place acorn squash cut-side down on the baking tray. Once hot, bake until tender, 35-45 minutes. Set a large skillet to medium heat. Add 1 tbsp. olive oil. Once hot, add garlic, onion, and celery. Cook until softened, about 5 minutes, stirring occasionally to avoid burning. Blanch the spinach in boiling water. Strain and set aside for step 6. Add nuts, beans, and dried fruit. Cook until warmed through, about 2 minutes. Add quinoa, spinach, and season with salt, pepper, and rosemary. Toss to combine and warmed through, 2-3 minutes. Make the sauce. Add all ingredients to blender. Pulse until smooth! Once the squash has cooled, stuff the squash with the mixture from the skillet. Add salt and pepper as needed. Enjoy!
I gotta be honest, these are a little annoying to make. Which is ironic because I’m a fan of anything remotely resembling a dumpling😂😂.
The filling is made out of a white bean puree and actually that cashew cheese I posted last week (so if you want to know how to make that, go check the video or recipe on my blog!). This might seem a little hectic for a 30 second video, but I promise it is well worth the effort! Plus the written recipe is on my blog, so you can check that out there! 😋 Hope you give this a shot!
Cook and Prep Time: 90 minutes
24 Manicotti Shells 3-Ingredient Cashew Cheese OR 1 Block of Firm Tofu For the Sauce 1 large can (29 oz.) Crushed or Pureed Tomatoes Olive Oil or Vegetable Stock, for sautéing For the White Bean Puree 2 cans Cannellini Beans, rinsed and drained 2 tbsp. Nutritional Yeast ½ cup Cashew Milk (or other nut milk) Chopped Parsley for garnish Red Pepper Flakes, for garnish ½ cup Nutritional Yeast Salt, to taste Black Pepper, to taste
Rinse and chop the produce accordingly. Make the cashew cheese ahead of time (see below). Or, using your hands, break down the tofu into smaller pieces. Make the puree. Combine all ingredients to a blender, and pulse until smooth. Then, divide the puree into evenly into 2 portions. Make the sauce. Set a large pan to medium heat. Once hot, add vegetable stock or 1 tsp. olive oil. Then, sauté garlic and onion for 5-6 minutes, until softened and translucent. Then, add tamari and dry spices. Stir to combine and cook until fragrant, about 30-60 seconds. Then, add tomatoes. Bring to a boil and then reduce heat to a simmer. Cook for about 10 minutes, until reduced, or desired thickness is reached. Then, add 1 portion of the white bean puree, and stir until combined and incorporated evenly. Cook until warmed through, 2-3 minutes. Season to taste and remove from heat. Make the filling. Combine the 2 nd portion of the white bean puree and cashew cheese (or tofu) in a large bowl. Mix to combine, and season to taste. Cook the manicotti. Bring a pot of water to a boil. Add the manicotti to the water. Cook for 4-5 minutes, until al dente (the pasta will finish cooking in the oven). Rinse the pasta in cold water, and separate to avoid sticking. Stuff the manicotti. Option 1: Using a pipette, fill the manicotti. (Recommended). Option 2: Use a spoon to fill the manicotti (I did this, and if you have a pipette, I would much rather do that). Assemble for baking. Add layer of sauce to the bottom of a deep dish baking tray. Then, line the manicotti to fill the tray. Then, add another layer of sauce. Repeat until the tray is full, if needed. Top with the remaining sauce, and then sprinkle over nutritional yeast. Bake for 20-25 minutes at 350˚F, or until pasta is tender. Remove from the oven and serve. Garnish with parsley. Enjoy!