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!
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.
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.
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.
Serve with wraps, in a pita, or as a side. Garnish with lemon juice and fresh basil. 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!
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
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
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
Rinse and chop the produce accordingly. Preheat an oven to 375˚F.
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.
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.
Once boiling, cover the pot and place it in the
oven. Allow the rice to cook for 60-70
minutes, until tender.
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.
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.
Distribute rice, and top with mushroom
mixture. Garnish with chopped