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!

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!

Pea, Basil, & Mint Spread

Pea, Basil, & Mint Spread

Cook and Prep Time: 10-15 minutes

Serves: 8

You Need

  • 2 cups Peas
  • 2 Shallots, minced
  • 3-4 cloves Garlic, minced
  • 2 T Tahini
  • 1 Lemon, juiced
  • 1 Lemon, zest
  • ¼ cup Basil, chopped roughly
  • ¼ cup Mint, chopped roughly
  • 1 T Water (plus more if needed)
  • Salt & Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a small skillet to medium heat.  Once hot, sauté the garlic and shallots for 4-5 minutes, until the shallot is translucent.
  3. Add all ingredients to a food processor, and pulse until smooth.
  4. Top with chili flakes, lemon zest, or fresh basil leaves.  Enjoy!

Lemon-Tahini Lentil Salad

Lemon-Tahini Lentil Salad

Cook and Prep Time: 30 minutes

Serves: 2

You Need

For the Lentils

  • 1 cup Green or French Lentils
  • 2 cups Vegetable Stock or Water
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1 t Ground Cumin
  • 2 t Ground Coriander
  • 1 t Dried Oregano
  • 1 t Dried Thyme
  • Salt & Pepper, to taste

For the Dressing

  • 3-4 cloves Garlic
  • ½ cup Parsley
  • 1 Lemon, juiced
  • 1-2 T Tahini
  • Salt & Pepper, to taste
  • Water, as needed (optional)

For the Salad

  • 1 English Cucumber, diced
  • 10 Cherry Tomatoes, halved
  • ¼ Red Onion, diced
  • ½ cup Olive Tapenade OR Chopped Kalamata Olives
  • ½ c Parsley, chopped

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the lentils.  Add the lentils, vegetable stock, and spices to a small pot.  Stir to combine and bring to a boil.  Then, cover, and reduce the heat to a simmer.  Cook for 20 minutes, until lentils are tender and liquid has been absorbed.
  3. Make the dressing.  Combine all the ingredients in a blender and pulse until smooth.  Add 1 T of water at a time to thin as needed.
  4. Make the salad.  To a large bowl, add the cooked lentils, cucumber, cherry tomatoes, red onion, olives, parsley, and your dressing.  Toss it all to combine.
  5. Serve with wraps, in a pita, or as a side.  Garnish with lemon juice and fresh basil.  Enjoy!

Lemon-Garlic Roasted Potatoes

Lemon-Garlic Roasted Potatoes

Cook and Prep Time: 45-50 minutes
Serves: 4-6


You Need

• 2- 2 ½ lbs. Yukon Gold Potatoes, cut into 1-inch pieces
• 1 Lemon, juiced
• 3-4 cloves Garlic, mince
• 1 tbsp. Olive Oil
• 2 tsp. Dried Oregano
• Salt & Pepper to taste
• Chopped Parsley, for garnish


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
  2. Season potatoes with salt, pepper, oregano, and toss in olive oil. Place the potatoes on your baking sheet.
  3. Place your sheet in the oven and roast for 30-35 minutes.
  4. Take the potatoes out of the oven. Add lemon juice and garlic, and toss to coat.
  5. Roast for 10 more minutes, or until tender.
  6. Garnish with parsley, 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!

Miso Mushroom Risotto

This is one of my favorite dishes that I have ever made!

Try out this awesome, tasty, rich, and nutritious risotto dish! Risotto is a classic comfort food dish.

There are also a variety of different risotto recipes. While I really enjoy it, it is tough to find one that is not loaded with cream and cheese.

This is obviously a problem for those who are lactose intolerant or want to be dairy-free. That’s why I wanted to make one for this channel.

Risotto is not something I normally make because it is a lot of work. However, I learned this hack in making the rice that makes the process MUCH easier.

Since this is a plant-based version, we are going to add mushrooms to give the dish a meaty texture, and cannellini beans to add some protein and fiber.

We’ll also throw some spinach in to get some greens in a dish that normally does not include any. Hope you enjoy the recipe! !

You can check it out in the recipe and YouTube Video below!

Cook and Prep Time: 75-90 minutes

Serves: 4-5

You Need

  • 1 ½ cups Short-Grain Brown Rice or Arborio Rice
  • 3-4 cups Chopped Mushrooms (any kind or mushroom or a combination will work)
  • 5 cups Vegetable Stock
  • 1 cup Dry White Wine
  • 1-2 bunches Spinach, roots removed and chopped thinly
  • 1 tbsp. Ghee OR EVOO (to make this recipe 100% WFPB)
  • 1 White Onion, diced
  • 1 head Garlic, minced
  • ½ cup Chopped Parsley, for garnish
  • 1 small can Butterbeans or Cannellini Beans, rinsed and drained
  • 1 Lemon, juiced
  • Olive Oil
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp. Tamari
  • 3 tbsp. White or Yellow Miso
  • 1 tbsp. Dried Sage
  • 1 tbsp. Dried Thyme or Leaves of 2 Thyme Sprigs

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat an oven to 375˚F.
  2. Set an oven-friendly pot or Dutch oven to medium heat on a stove top.  Add 1 tbsp. olive oil.  Once hot, add garlic and onion, stirring frequently to avoid burning.  Cook until onion is translucent, 4-5 minutes. 
  3. Add rice, 4 cups vegetable stock, and half of the white wine to the pot with the onions.  Add thyme, sage, black pepper, and 1 tsp. salt.  Stir to combine and bring to a boil. 
  4. Once boiling, cover the pot and place it in the oven.  Allow the rice to cook for 60-70 minutes, until tender.
  5. Cook the mushrooms.  Set a pan to medium heat and add 1 tbsp. olive oil.  Once hot, add chopped mushrooms.  Cook until all water has been released, about 3-4 minutes.  Then, add the rest of the wine, lemon juice, and 1 tbsp. miso.  Stir to combine and bring to a simmer.  Add cannellini beans and spinach, and stir to combine, cooking until alcohol has burned off, another 3-4 minutes.  Season with salt and pepper, and then set aside until Step 6.
  6. Remove the rice from the oven.  Add the final cup of vegetable stock, ghee, and miso to the pot with rice.  Stir to combine fully and mixed evenly throughout. 
  7. Distribute rice, and top with mushroom mixture.  Garnish with chopped parsley.  Enjoy!