Vegan Split Pea Soup

Vegan Split Pea Soup

Cook and Prep Time: 45-60 minutes

Serves: 6-8

You Need

  • 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

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. 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.
  3. 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.
  4. Using an immersion blender, blend until smooth.
  5. Season with salt and pepper to taste.
  6. Serve with roasted potatoes and garnish as you like.  Enjoy!

Sweet Potato & Chickpea Cakes

Sweet Potato & Chickpea Cakes

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 1 cup Sweet Potato, mashed
  • 15oz. Chickpeas, rinsed and drained
  • 1 cup Oat Flour
  • 2 T Ground Flax Seeds
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 2-3 t Dried Thyme
  • 2-3 t Dried Sage
  • 1-2 T Extra Virgin Olive Oil, to fry
  • Salt & Pepper, to taste

For Serving

  • Cabbage Slaw
  • Arugula Salad
  • Fresh Basil
  • Cannellini Bean Hummus
  • Tahini Dressing

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Combine the mashed sweet potatoes and mashed chickpeas in a bowl, and stir to combine.  Then, add the rest of the cake ingredients, and mix well.
  3. Set a large pan to medium heat.  Take about ¼ cup of the mixture and flatten it to about ¾ inch thick disks.  Cook for about 4 minutes per side.
  4. Drain the cakes on a paper-towel lined plate.
  5. Serve the cakes with your desired toppings and sides.  Enjoy!

Pineapple- Orange Banana Pancakes

Pineapple-Orange Banana Pancakes

Cook and Prep Time: 25 minutes

Serves: 7-8 Pancakes

You Need

Dry Ingredients

  • 1 ½ c Oat Flour
  • 1 t Cinnamon
  • 1 t Baking Powder

Wet Ingredients

  • 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

DIRECTIONS

  1. Rinse and prepare the ingredients accordingly.
  2. Place the dry ingredients in one bowl, and whisk to combine.
  3. In a second bowl, add the bananas, and mash.  Then add the rest of the wet ingredients and whisk to combine.
  4. Combine the mix and wet ingredients.
  5. Fold the pancakes into the batter.
  6. Heat your oil on a griddle set to medium-high heat.
  7. Once hot, add ¼- ½ cup of the batter to the griddle. 
  8. Cook for 2-3 minutes per side.
  9. Serve immediately with fresh berries and fruit.  Enjoy!

Summer Moussaka

Summer Moussaka

Cook and Prep Time: 1 hour

Serves: 5-6

You Need

  • 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

DIRECTIONS

  1. Rinse and chop your produce accordingly.  Preheat your oven to 400˚F.  Line 1 large baking tray (or 2 smaller trays).
  2. 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.
  3. 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.
  4. Assemble the Moussaka.  Alternate layering the potatoes, sauce, zucchini, and eggplants.  Garnish with fresh parsley.  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!

Carrot, Ginger, & White Bean Soup

Carrot, Ginger, & White Bean Soup


Cook and Prep Time: 35-40 minutes
Serves: 4-5


You Need

• 5-6 cloves Garlic, minced
• 1 Yellow Onion, chopped
• 3 tbsp. Ginger, peeled and minced
• 15oz. can Cannellini Beans, rinsed and drained
• 1 bunch Scallions, chopped, white and greens separated
• 1 Orange, juiced
• 1 lb. Carrots, chopped roughly
• 24+ oz. Vegetable Stock or Water (more may be needed)
• Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste
• Pesto, Chopped Nuts, or Fresh Herbs (optional, for garnish)
• 1 dollop Coconut Milk or Coconut Cream, for garnish


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Heat a large pot or Dutch Oven over medium heat. Once hot, add onions. Sprinkle a pinch of salt, and stir to combine. Cook until onion has softened and fragrant, stirring occasionally, 4-5 minutes.
  3. A ginger and garlic, and stir to combine, cook for 1 minute more, until fragrant.
  4. Add the stock, orange juice, beans, and carrots. Bring mixture to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 25 minutes, until carrots have softened.
  5. Allow soup to cool slightly. Then, using an immersion blender, blend until soup is smooth. Season with salt and pepper to taste. Alternatively, you can blend your soup in batches using a standard blender.
  6. Plate soup, and garnish with desired toppings! Enjoy!

Mushroom Miso Farro Risotto

Vegan Miso Mushroom & Asparagus Farro Risotto


Cook and Prep Time: 45-55 minutes
Serves: 4

You Need


• 1 bunch Asparagus, cut into 1-inch long pieces
• 2 cups Shitake Mushrooms, sliced
• 7-8 cloves Garlic, minced
• 1 Yellow Onion, diced
• 1 cup Frozen Peas
• 1 15 oz. can Cannellini Beans, rinsed and drained
• 1 cup Farro
• ½ cup White Wine (or Vegetable Stock)
• Salt & Pepper, to taste
• Vegetable Stock or Olive Oil, for sautéing
• Chopper Parsley, for garnish
For the Miso Broth
• ½ cup Miso Paste
• 4 cups Water or Vegetable Stock


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the miso broth by bringing the vegetable stock to a simmer. Once simmering, scoop out about 1 cup of the liquid. Add the miso paste to the vegetable stock (or water), and whisk until the miso has dissolved and is fully incorporated. Then, pour the mixture back into your pot with the rest of the vegetable stock, and stir to combine.
  3. Set a large rimmed skillet to medium heat. Then, add the asparagus and onions, and sauté for 5 minutes. Then, add mushrooms and garlic, and sauté for 2 minutes until mushrooms are tender. Season to taste, and then set the vegetables aside in a bowl until later.
  4. Return you skillet to medium heat, and then add your farro. Add the white wine, and cook until the wine has been absorbed, 2-3 minutes.
  5. Then, begin to ladle miso broth over the farro, about ½ cup at a time. Add more miso broth as needed, until the farro is al dente, 25-30 minutes. Stir frequently to create a creamier texture.
  6. Set heat to low, and stir in the peas and cannellini beans. Then, add your asparagus and mushrooms from earlier (you can reserve a few for serving.
  7. Garnish with fresh parsley and nutritional yeast. Enjoy!

Vegan Pad Thai

Green Bean Pad Thai


Cook and Prep Time: 35 minutes
Serves: 4

You Need


• 8 oz. Rice Noodles
• 1 cup Green Beans, ends trimmed
• 1-inch piece Ginger, grated
• 1 White Onion, chopped
• 4 cloves Garlic, minced
• 1 Bell Pepper, thinly sliced
• 8-10 oz. Edamame
• 1 Carrot, shredded
• 1 bunch Scallion Whites, thinly sliced


For the Sauce:


• 2 tbsp. Tamari
• 1 tbsp. Peanut Butter
• 1 tbsp. Coconut Nectar or Maple Syrup
• 1 Lime, juiced
• 1 tbsp. Rice Wine Vinegar
• 1 tbsp. Arrowroot Powder + 1 tbsp. Water
• 1 tsp. Sriracha (optional)


For Garnish:


• 1 Thai Chili Pepper, sliced
• 1 small Avocado, sliced
• Sesame Seeds
• Chopped Cilantro, for garnish
• Scallion Greens, for garnish
• Toasted Peanuts or Cashews
• Sriracha or Sambal Oelek
• Salt, to taste
• Black Pepper, to taste
• Olive Oil or Vegetable Stock, for sautéing
• Lime Wedges

DIRECTIONS

  1. Rinse and chop the produce accordingly. In a bowl, whisk together all the sauce ingredients until evenly combined.
  2. Cook the noodles according to package instructions.
  3. In a large frying pan or wok, set to medium heat and add 1 tsp. olive oil. Once hot, add onion and bell pepper. Cook for 1-2 minutes.
  4. Then add green beans, scallions, garlic, and ginger. Saute for 2 more minutes.
  5. Then, add half of the sauce and the carrots. Toss to combine, and all ingredients are evenly coated.
  6. Add edamame, noodles, and the rest of the sauce. Stir until everything is coated evenly, 1-2 minutes. Season with salt and pepper as needed.
  7. Serve immediately. Garnish with desired toppings. Enjoy!

Super Green Kale Pesto

Super Green Kale Pesto


Cook and Prep Time: 10 minutes
Serves: about 2 cups

You Need


• 2 cups Kale, chopped and packed
• 1 cup Basil
• 1 cup Parsley
• ½ cup Walnuts, Hemp Seeds, or Sunflower Seeds (or other combination of nuts and seeds)
• 4-5 cloves Garlic
• 1 Lemon, juiced
• 1-2 tbsp. Extra Virgin Olive Oil
• 2-4 tbsp. Water (or add water as needed)
• Salt & Pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add all of your ingredients to a food processor, and pulse until smooth.
  3. Enjoy!

Quinoa-Stuffed Portobello Mushrooms

Quinoa-Stuffed Portobello Mushrooms


Cook and Prep Time: 40 minutes
Serves: 8


You Need

• 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


For serving

• Chimichurri
• Parsley
• Basil
• Lime Wedges


DIRECTIONS

  1. Rinse and chop the produce accordingly. Line 1 baking tray. Preheat oven to 400˚F.
  2. 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.
  3. 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).
  4. 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.
  5. In a large bowl, combine the quinoa and sautéed vegetables, and toss to combine.
  6. Add the mushrooms to your baking tray. Then add the filling to the tops of the mushrooms. Then, bake for 10-15 minutes.
  7. Serve immediately and enjoy!