Rinse and chop your produce accordingly. Preheat your oven to 400˚F. Line 1 large baking tray (or 2 smaller trays).
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.
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.
Assemble the Moussaka. Alternate layering the potatoes, sauce, zucchini, and eggplants. Garnish with fresh parsley. Enjoy!
• 28oz. Crushed Tomatoes • 6-8 cloves Garlic, sliced • 1 Yellow Onion, diced • 1 T Dried Oregano • 1 T Dried Thyme • 1 T Smoked Paprika • 1 T Onion Powder • 1 T Garlic Powder
For the Cream
• 5 oz. can Coconut Cream • 1 T Miso Paste • 1 T Nutritional yeast • 1 T Water
Rinse and chop the produce accordingly. Cook your pasta according to package instructions. Then, set aside until Step 5.
Make the cream. Add ingredients to blender and pulse until smooth.
Make the sauce. Set a large pot to medium heat. Once hot, add garlic and onion, stirring occasionally to avoid burning. Cook until onion is translucent, about 4-5 minutes.
Add tomatoes and spices. Season with a pinch of salt and pepper. Bring mixture to a boil, then cover and reduce heat to a simmer. Allow sauce to cook for at least 20 minutes before serving, stirring occasionally. You can simmer for longer for a richer flavor.
About 5 minutes before serving, add the cream and stir to combine. Bring to a simmer and allow flavors to marry. Season with salt and pepper as needed.
Add 1 spoonful of sauce to the pasta and toss to combine. Distribute pasta evenly among serving bowls. Top with sauce. Garnish with fresh chopped basil leaves. Enjoy!
• 1 cup Brown Rice • 1 29oz. can Black Beans, rinsed and drained • 1 Red Onion, diced • 5-6 cloves Garlic, minced • 1 Red Bell Pepper, diced • 1 Jalapeno, diced • 2 tsp. Cumin • 1 tsp. Smoked Paprika • 1 tsp. Chili Powder • 1 Lime, juiced • Olive Oil or Vegetable Stock, for sautéing • Salt & Black Pepper, to taste • Chopped Cilantro, for garnish
Rinse and chop your produce accordingly.
Cook your rice by adding 2 parts water (or vegetable stock) to 1 part rice. Cover and simmer until all water has evaporated, or follow package instructions.
Make the beans while the recipe cooks. Set a large skillet to medium-heat. Once hot, add onion and garlic. Cook for 5-6 minutes, until onion is translucent. Then, add bell peppers and jalapeno. Toss to combine, cooking for 1-2 minutes.
Add black beans, and stir to combine.
Add spices and lime juice. Toss to combine and cook until fragrant.
When the rice is done cooking, add it to your beans, and toss to combine. Season to taste.
• 1 Yellow Onion, diced • 1 head Garlic, chopped • 3-4 Carrots, chopped • Olive Oil or Vegetable Stock, for sautéing • 1 block Tempeh, broken into smaller pieces • 1 15 oz. Black Beans, rinsed and drained • 1 15 oz. can Kidney Beans, rinsed and drained • 1 15 oz. can Pinto Beans, rinsed and drained • 1 Bell Pepper, diced • 1 large (28 oz.) can Diced Tomatoes • 1 small (15 oz.) can Corn • 2 cups Vegetable Broth or Water • 1 tbsp. Dulse Flakes • 1 tbsp. Cumin Powder • 1 tbsp. Chili Powder • 1 tbsp. Smoked Paprika • 2 tsp. Oregano • Salt, to taste • Black Pepper, to taste • ¼ cup Cilantro, chopped • 1 Lime, cut into quarters
Rinse and chop the produce accordingly.
Set a large pot to medium heat. Once hot, add 1 tbsp. olive oil (or vegetable stock). Add onion and carrots to the pot and cook for 4-5 minutes, until translucent.
Add bell pepper, and cook for 2-3 minutes. Then, add garlic, cooking for about 1 minute more, until fragrant.
Add tomatoes, tempeh, and spices. Cook for 2-3 minutes, until fragrant.
Add all ingredients, except cilantro and lime, to your pot. Stir to combine. Bring mixture to a boil. Once boil, cover, and reduce heat to a simmer. Cook for 20 minutes minimum, stirring occasionally. Season to taste.
Serve chili in bowls. Then, garnish with lime and cilantro and serve with chips. Enjoy!