Spiced Tomato Soup

Spiced Tomato Soup

Cook and Prep Time: 25 minutes

Serves: 4

You Need

  • 3 lbs. Tomatoes, roughly chopped
  • 3 cups Water or Vegetable Stock
  • 6-8 cloves Garlic, minced
  • 1 Yellow Onion, diced
  • 1-inch Ginger, minced
  • 1 Red Bell Pepper, diced
  • 2 t Ground Coriander
  • 1 t Ground Cumin
  • 15 oz. Cannellini Beans, rinsed and drained
  • Extra Virgin Olive Oil or Vegetable Stock, for sautéing

For Serving

  • Chopped Parsley
  • Chopped Cilantro
  • Chopped Basil
  • Pine Nuts
  • Red Chili Flakes
  • Toasted Sourdough Bread

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Set a pot or Dutch Oven to medium heat.  Once hot, add the bell pepper and onion, and cook for 7-8 minutes, until softened.
  3. Add the garlic and ginger, and cook for 1-2 additional minutes, until fragrant.  Then, add the ground coriander and cumin, and cook for 1 minute.
  4. Add the tomatoes, beans, and vegetables stock.  Bring the pot to a mixture and partially cover.  Cook for about 10 minutes.
  5. Using an immersion blender, puree the soup until smooth and creamy. 
  6. Serve the soup, and top with your desired garnishes.  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!

Peach Chutney

Homemade Peach Chutney

Cook and Prep Time: 35 minutes

Serves: about 2 cups

You Need:

  • 3 cups Peaches, chopped (4-5 total)
  • 2 lemons, juiced and zested
  • ½ cup Apple Cider Vinegar
  • 2-3 cloves Garlic, minced
  • 1 small Yellow Onion, diced
  • 2 T Ginger, grated
  • 1 cup Water
  • 1 tbsp. Salt
  • ½ cup Pecans, chopped (you can use other nuts)
  • ½ cup Golden Raisins
  • 1 tbsp. Coconut Nectar OR Maple Syrup
  • 1 tsp. Black Pepper
  • 1 tsp. Red Pepper Flakes (optional)
  • 1 tsp. Cumin
  • 1 tsp. Thyme
  • 1 tbsp. Turmeric

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Mix water, lemon juice, vinegar, honey, and salt in a saucepan set it to medium-high heat.  Once boiling, reduce the heat to simmer. 
  3. Add the garlic, ginger, and onion to the sauce pan.  Allow mixture to simmer for about 10 minutes, stirring occasionally.
  4. Add the peaches, pecans, and the rest of your spices.  Simmer for another 10 minutes, until peaches are tender.
  5. Remove pan from heat, and allow the chutney to cool for 10-15 minutes.
  6. Store additional chutney in a glass jar, and keep refrigerated.  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!

Tofu Ground Beef

Tofu Ground Beef

Cook and Prep Time: 30 minutes

Serves: 3-4

You Need

  • 1 Block Extra Firm Tofu
  • 3 T Tamari
  • 1 T Extra Virgin Olive Oil
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Smoked Paprika
  • 1 t Chili Powder
  • 2 T Nutritional Yeast
  • 1 T Arrowroot Powder
  • Salt & Pepper to taste

DIRECTIONS

  1. Make sure to press your tofu for at least 30 minutes prior to starting.
  2. Preheat your oven to 425˚F.  Line 1 baking tray.
  3. Combine the sauce ingredients in a bowl.  Then crumble the tofu into the sauce, and toss to coat evenly.
  4. Add your tofu to the baking tray.  Bake for 20-25 minutes.
  5. Serve with tacos, nachos or sandwiches.  Enjoy!

Chipotle Maple Glazed Tofu Burgers

Chipotle Maple Glazed Tofu Burgers

Cook and Prep Time: 35 minutes (+1-4 hours to marinate the tofu)

Serves: 6

You Need

For the Burgers

  • 1 Block Extra-Firm Tofu, pressed, sliced lengthwise into 6 planks
  • 2 T Maple Syrup
  • 1 T Arrowroot Powder
  • 1 T Ground Chipotle Pepper
  • 1 t Extra Virgin Olive Oil
  • 2-3 cloves Garlic, minced
  • Salt & Pepper, to taste

For the Chipotle Tahini Sauce

  • 2-3 T Tahini
  • ½ t Chipotle Pepper Powder
  • 1 t Garlic Powder
  • ½ t Red Wine Vinegar
  • Water, as needed
  • Salt & Pepper, to taste

Guacamole

  • 1 Avocado, mashed
  • ¼ cup Cherry Tomatoes, chopped
  • ¼ cup Red Onion, diced
  • 1 Lime, juiced
  • ¼ cup Cilantro, chopped

For Serving

  • Toasted Buns
  • Sliced Tomatoes
  • Sliced Red Onions
  • Baby Arugula

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 450˚F and line 1 baking tray.
  2. Combine all of the marinade ingredients in a bowl.  Add the tofu planks, and marinate them for at least 20 minutes (up to 4 hours or overnight).  Reserve the marinade for Step 3.
  3. Add the tofu to your baking tray, and bake for 15 minutes.  Then, remove the tofu from the oven, brush over the remaining marinade, and bake for 15 additional minutes, until golden and crispy.
  4. Meanwhile, make the Chipotle Tahini Sauce by combining all of the ingredients in a bowl, and whisking to combine.  Add water as needed.
  5. Make the guacamole by combining all of the ingredients in a bowl, and tossing to combine.  For best results, make this just prior to serving.
  6. Serve your burgers with your desired toppings, and 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!

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!

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!

Oil-Free Marinara Sauce with Collard Greens & Chickpeas

Who doesn’t love pasta?!

There are so many different ways you can go here.

In terms of a quick weeknight dinner, this is something that is going to be very difficult to surpass!

Instead of adding spinach to your favorite pasta sauce, why not try collard greens?

Compared to spinach, it has a little more texture and is sturdier, so you will need a little more time to cook it down, but it is well worth the extra couple of minutes.

Plus when you add flavors like lemon juice, it can really stand out and pop!

Hope you give this a try!

Oil-Free Marinara Sauce with Collard Greens & Chickpeas

Serves 2-3

Cook and Prep Time: 30-40 minutes

You Need:

  • 1 large can Chickpeas, rinsed and drained
  • 1 bunch Collard Greens, stems removed, chopped
  • 2 Zucchini, cut in half, peeled into wide, flat strips
  • 1 large can Tomato Puree
  • 3-4 Shallots, halved, thinly chopped OR 1 White Onion, diced
  • 4 cloves Garlic, sliced
  • Vegetable Stock or Water, for sautéing
  • Salt, to taste
  • Black Pepper, to taste
  • Garlic Powder, to taste
  • 1 Lemon, juiced
  • Chopped Parsley, for garnish
  • Nutritional Yeast, for garnish
  • 16 oz. Brown Rice Pasta

DIRECTIONS

  1. Rinse and chop produce accordingly.
  2. Cook pasta according to package instructions
  3. Set a large pan or skillet to medium heat.  Once warm, add garlic and shallots, cooking until softened, 4-5 minutes, adding vegetable stock as needed. 
  4. Add the collard greens.  Cook for 1-2 minutes, or until wilted. 
  5. Add the chickpeas, and cook until warmed through, 1-2 minutes.
  6. Add the tomato puree.  Bring to a boil, then reduce the heat to a simmer.  Cook for about5 minutes, until desired thickness is reached.  Season with salt and pepper to taste.
  7. Add zucchini noodles to sauce, and stir to combine.  Cook for another 2-3 minutes.
  8. Divide evenly among serving plates.  Garnish with parsley and nutritional yeast. Enjoy!