Smoky Baked Beans

Smoky Baked Beans

Cook and Prep Time: 60-70 minutes

Serves: 6-8

You Need

  • 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

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 350˚F.
  2. 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.
  3. Add the spices (ground mustard, chili powder, dried oregano, ground cumin, smoked paprika), and cook for 1 minute, until fragrant.
  4. Add the miso paste, apple cider vinegar, maple syrup, and black beans.  Add just enough water to cover the beans.  Stir to combine.
  5. Transfer your pot to the oven, and bake for 50-60 minutes, until the sauce has thickened.
  6. Serve with tacos or as the side at a barbecue.  Enjoy!

Sweet Potato Bruschetta

Sweet Potato Bruschetta

Cook and Prep Time: 35 minutes

Serves: 4-6

You Need

  • 2 Sweet Potatoes, cut into ½-inch thick slices
  • 1 cup Cherry Tomatoes, chopped
  • ¼ cup Red Onion, diced
  • 2-3 cloves Garlic
  • 1 Lemon, juiced
  • 1 Avocado, diced
  • ½ cup Basil, chopped
  • 1 Cucumber, sliced
  • 1 cup Baby Arugula
  • Salt & Pepper, to taste

For Serving

  • Toasted Cannellini Beans
  • Greek Salad
  • Roasted Chickpeas

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat your oven to 425˚F.
  2. Lay the sweet potato slices flat on your baking tray.  Season with salt & pepper, and bake for 30-35 minutes, until the edges are browned.
  3. While the sweet potatoes are baking, combine the tomatoes, avocado, basil, red onion, garlic, lemon juice, salt, and pepper.  Toss to combine, and set aside until ready to serve.
  4. Once the sweet potatoes are done, top with sliced cucumber, arugula and the 2 tbsp. of the bruschetta.
  5. Serve with a side salad and roasted chickpeas.  Enjoy!

Vegan Nasi Goreng (Indonesian Fried Rice)

Vegan Nasi Goreng (Indonesian Fried Rice)

Cook and Prep Time: 20 minutes

Serves: 4

You Need

  • 2 cups cooked Wild Rice
  • 1 Red Onion, thinly sliced
  • 1 cup Peas
  • 1 Red Pepper, thinly sliced
  • 1 cup Broccoli Florets, chopped
  • 1 handful Haricot Vert, ends removed and chopped
  • 1 block Tempeh, chopped
  • 1 Handful Cashews, chopped
  • 1 Handful Cashews, halved
  • 1 tbsp. Tamari
  • 1 tbsp. Coconut Oil or Vegetable Stock, for sautéing
  • Salt, to taste
  • Black Pepper, to taste

For the Sambal (there will be extra)

  • 1 lb. Red Chili Peppers, stems removed (Jalapenos, Serranos, and Cayenne peppers are good substitutes)
  • 2 tbsp. Rice Wine Vinegar
  • 1 tbsp. Salt
  • 1 tbsp. Tomato Paste (optional)
  • 2 cloves Garlic
  • 1 Lime, zested and juiced

DIRECTIONS

  1. Rinse and chop all produce accordingly.  Have rice cooked ahead of time.
  2. Make the sambal.  Add all ingredients to a blender.  Pulse until smooth. 
  3. Pre heat a wok over a high heat then add 2-3 T of sambal. Cook for 1 minute, stirring often to avoid burning.
  4. Add the vegetables and tempeh.  Stir-fry for 5-6 minutes.
  5. Add the rice to the wok. Stir fry for 3-4 minutes, scraping the bottom of the pan so the rice does not stick and burn.
  6. Stir in the tamari and halved cashews.  Toss to coat, cooking for about 1 minute more.
  7. Serve and top with chopped cashews and scallions.  Enjoy!

Ultimate 5-Minute Berry Smoothie Bowl

Ultimate 5-Minute Berry Smoothie Bowl

Cook and Prep Time: 5 minutes

Serves: 1

You Need

  • 1 cup Mixed Berries
  • 1 Frozen Sliced Banana
  • 2 T Plant Milk of Choice

Toppings*

  • 1 T Nuts or Seeds of Choice
  • 1 T Dried Fruit
  • Fresh Fruit of choice
  • 1 t Chia Seeds
  • 1 T Desiccated Coconut
  • 1 T Nut Butter of choice
  • Granola (optional)

*Feel free to mix and match toppings as you see fit!

DIRECTIONS

  1. To a blender, add bananas, mixed berries, and plant milk.  Add more milk if necessary, but you want the mixture to be very thick.
  2. Place the mixture in a bowl.  Top with your desired toppings.
  3. Serve and eat immediately.  Enjoy!

Oil-Free Curry Hummus

Oil-Free Curry Hummus

Cook and Prep Time: 5 minutes

Serves: 4-6

You Need

• 1 28 oz. can Chickpeas, reserve aquafaba
• ½ of Reserved Aquafaba (add more or less as desired)
• 3-4 cloves Garlic
• 1 Lemon, juiced
• 2 T Curry Powder
• 1/3 Cup Tahini
• Salt, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly. Rinse and dry chickpeas thoroughly.
  2. Add all ingredients to a blender. Pulse until desired consistency is reached. Add water if you want a thinner hummus.
  3. Place hummus in a bowl. Serve with raw vegetables and chips. Enjoy!

White Bean & Harissa Stew

White Bean & Harissa Stew


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

You Need


• 1 large can Cannellini Beans, rinsed and drained
• 4 cups Vegetable Broth or Water
• 1 large can Crushed Tomatoes
• 1 Yellow Onion, diced
• 1 head Garlic, minced
• 3 Carrots, diced
• 3 stalks Celery, diced
• 1 bunch Baby Spinach, stems removed
• 1 tbsp. Tomato Paste
• ¼ – ½ cup Harissa Paste (depending on how spicy you want it)
• 1 tbsp. Smoked Paprika
• 1 tsp. Thyme
• 1 Lemon, juiced
• Salt, to taste
• Black Pepper, to taste
• Olive Oil or Vegetable Stock, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pot to medium heat. Once hot, add 1 tbsp. olive oil. Then, add carrots, celery, and onion. Cook until onion is translucent, stirring occasionally to avoid burning, 4-5 minutes.
  3. Add garlic, and cook until fragrant, about 1 minute more.
  4. Add tomato paste, harissa, and lemon juice, and stir until combined evenly.
  5. Then, add cannellini beans, and toss to combine. Then, add vegetable stock and crushed tomatoes. Add spices, and bring to a boil. Once boiling, reduce heat to a simmer.
  6. Simmer for 10-15 minutes, and adjust seasonings to taste.
  7. Remove from heat and add spinach. Stir until wilted, 1-2 minutes.
  8. Place soup in serving bowls. Top with extra harissa and chopped parsley and basil. Enjoy!