Baba Ganoush

Simple Baba Ganoush

Cook and Prep Time: 40 minutes

You Need

  • 2 Eggplants, cut into ½-inch planks
  • 4 cloves Garlic, halved
  • 1 Lemon, juiced
  • ¼ cup Tahini
  • 1 tbsp. Miso Paste
  • 2 tsp. Ground Cumin
  • 1 tsp. Smoked Paprika
  • Water, as needed
  • Salt & Pepper, to taste
  • 1 Tbsp. Extra Virgin Olive Oil (optional)
  • Chopped Basil or Mint, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F. Line 1 baking tray.
  2. Cut slits into your eggplant.  Stuff the slits with the garlic halves.
  3. Add garlic and eggplant slices to your baking tray.  Roast for 30-35 minutes, until very soft, flipping halfway.
  4. While roasting, combine the rest of your ingredients, except the water, to a food processor, and pulse until smooth.
  5. Remove from the oven and let cool.
  6. Add eggplant and water (as needed) to your food processor.  Pulse everything together until smooth.
  7. Serve with crudité, as a side, or as dip.  Garnish with parsley or mint.  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!

Nacho “Cheese”

Nacho “Cheese”

Cook and Prep Time: 20 minutes

Serves: 3-4

You Need

  • 1 cup Carrot
  • 1 cup Potatoes
  • 2 cloves Garlic
  • ½ cup Onion
  • ½ cup Nutritional Yeast
  • 1 t Turmeric
  • ½ t Chili Powder
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • ¾ cup Oat Milk
  • Salt & Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Boil the potatoes, garlic, carrots, and onion for 10-15 minutes.
  3. Place all of the ingredients in a food processor, and pulse until smooth.

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!

Plant-Based Pink Sauce

Vegan Pink Sauce


Cook and Prep Time: 25-30 minutes
Serves: 3-4

You Need


• 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

DIRECTIONS

  1. Rinse and chop the produce accordingly. Cook your pasta according to package instructions. Then, set aside until Step 5.
  2. Make the cream. Add ingredients to blender and pulse until smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Rice & Black Beans

Rice & Black Beans


Cook and Prep Time: 30 minutes
Serves: 3-4


You Need


• 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


DIRECTIONS

  1. Rinse and chop your produce accordingly.
  2. 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.
  3. 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.
  4. Add black beans, and stir to combine.
  5. Add spices and lime juice. Toss to combine and cook until fragrant.
  6. When the rice is done cooking, add it to your beans, and toss to combine. Season to taste.
  7. Serve with cilantro and lime juice. Enjoy!

Tempeh & Three Bean Chili

Tempeh &Three Bean Chili

Cook and Prep Time: 45- 60 minutes

Serves: 4-6

You Need:


• 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


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. 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.
  3. Add bell pepper, and cook for 2-3 minutes. Then, add garlic, cooking for about 1 minute more, until fragrant.
  4. Add tomatoes, tempeh, and spices. Cook for 2-3 minutes, until fragrant.
  5. 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.
  6. Serve chili in bowls. Then, garnish with lime and cilantro and serve with chips. 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!

Roasted Butternut Squash Hummus

Very excited to make this for Thanksgiving later this week!

I love putting twists on classics, and hummus is one of the best to tinker with!

Seasonal ingredients, like squash, make for a great vehicle to spice things up.

They also add this gorgeous color!

Impress your friends and family this week with this one!!

Enjoy!

Roasted Butternut Squash Hummus

Cook and Prep Time: 60 minutes

Serves: 2 cups

You Need

  • 1 Butter Squash, cubed
  • 2-4 cloves Garlic
  • 2 15 oz. can Chickpeas, rinsed and drained
    • Reserved Aquafaba from both cans!
  • 2 tbsp. Tahini
  • 1 tbsp. Salt
  • 1 Lemon, juiced and zested
  • Water, as needed

DIRECTIONS

  1. Preheat your oven to 400˚F.  Rinse and chop the produce accordingly. Line 1 baking tray.
  2. Add butternut squash to the baking tray, and roast for 30-35 minutes, or until each piece is fork tender.  Remove the squash from the oven and and let cool.
  3. Add all ingredients to a blender or food processor, and pulse until smooth.  Slowly add more water, 1 tbsp. at a time, to reach the desired consistency.  Season with more salt if needed.
  4. Garnish with fresh herbs, toasted squash (or pumpkin) seeds, and spices.  Enjoy!

Quinoa-Stuffed Butternut Squash

Some version of this is one of my favorites in the Fall. Another awesome class in the books here!

Butternut squash are my favorite member of the family, and there are a qite a few reasons why.

For starters, they are super versatile. In this recipe alone they are the main vehicle for the dish AND the base of the sauce on top!

They are also the sweetest of the squash, which is definitely a winner for me!

They are also a great source of beta carotenes, a precursor to vitamin A (as are most yellow/orange colored fruits and veggies).

The list is longer, but I’d rather get to the recipe!

Enjoy!

Quinoa-Stuffed Butternut Squash

Cook and Prep Time: 60 minutes

Serves: 4

You Need

  • 2 Butternut Squash, halved, stems and seeds removed
  • 1 can Pinto Beans, rinsed and drained
  • 2 stalks Celery, chopped
  • ½ cup Nuts, chopped
  • ½ cup Dried Fruit of choice
  • 1 cup Quinoa, cooked
  • 1 Red Onion, diced
  • 5 oz. Spinach.
  • 4-5 cloves Garlic, minced
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil
  • 1 tbsp. Rosemary

For the Sauce:

  • The scooped-out insides of the Roasted Butternut Squash
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • Salt, to taste
  • Black Pepper, to taste
  • 2-3 tbsp. Water or Vegetable Stock + more, if needed

DIRECTIONS

  1. Preheat oven to 375˚F.  Line and lightly oil the bottom of 1 baking tray.  Rinse and chop the produce accordingly.
  2. Place acorn squash cut-side down on the baking tray.  Once hot, bake until tender, 35-45 minutes. 
  3. Set a large skillet to medium heat.  Add 1 tbsp. olive oil.  Once hot, add garlic, onion, and celery.  Cook until softened, about 5 minutes, stirring occasionally to avoid burning.
  4. Blanch the spinach in boiling water.  Strain and set aside for step 6.
  5. Add nuts, beans, and dried fruit.  Cook until warmed through, about 2 minutes. 
  6. Add quinoa, spinach, and season with salt, pepper, and rosemary.  Toss to combine and warmed through, 2-3 minutes.
  7. Make the sauce.  Add all ingredients to blender.  Pulse until smooth!
  8. Once the squash has cooled, stuff the squash with the mixture from the skillet.  Add salt and pepper as needed.  Enjoy!