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!
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!
For the Dal • 1 cup Red Lentils • 1-2 Serrano Peppers, diced • 5-6 cloves Garlic, minced • 2 cups Vegetable Stock • 1 small can (15 oz.) Crushed Tomatoes • 1 White Onion, diced • 1 bunch Scallions, chopped, greens and whites separated • 1 5oz. can Coconut Cream • 1 ½ inch piece of Ginger, minced • 1-2 tbsp. Nut Butter of Choice • 1 tsp. Ground Cumin • 1 tsp, Red Chili Powder • 1 tsp. Ground Coriander • 1 tbsp. Curry Powder • 1 tsp. Garam Masala • 1 Lemon, juiced • Olive Oil or Vegetable Stock, for sautéing
For the Cauliflower • 1 head Cauliflower, chopped into florets • 1 tbsp. Curry Powder • 1 tsp. Garam Masala • Salt & Pepper, to taste • 1 t Olive Oil
Garnishes • Chopped Cilantro, for garnish • Lime wedges, for garnish • Scallion Greens, for garnish • Brown Rice, for serving
Rinse and chop the produce accordingly. Combine ground cumin, coriander, curry powder, and garam masala. Preheat your oven to 425˚F and line 1 baking tray.
Roast the cauliflower. Season the cauliflower with curry powder, salt, and pepper, and toss in olive oil. Roast for 25-30 minutes, flipping halfway.
Set a large skillet or pan to medium heat. Once hot, add 1 tsp. olive oil or vegetable stock. Then, add garlic, chili pepper, scallion whites, white onion, and ginger. Cook for 3-4 minutes, until onion is translucent, stirring frequently to avoid burning.
Add the ground spices, and toss to combine. Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
Add lentils, vegetable stock, and tomatoes. Stir to combine, bring to a simmer, and cover. Simmer for about 20 minutes, covered, until the lentils are cooked through.
Add coconut milk, and stir to combine. Cook for 5 more minutes, uncovered, or until desired thickness is reached.
Add lemon juice. Season with salt and pepper to taste. Stir to combine.
Serve with brown rice and roasted cauliflower, and garnish with lime wedge and cilantro. Enjoy!