Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes
Cook and Prep Time: 40 minutes
For the Rice
1 ½ cups Brown Arborio Rice 1 Yellow Onion, diced 6-8 cloves Garlic, minced 5 cups Vegetable Stock 3 T Nutritional Yeast 3-4 cups Baby Spinach 1 Lemon, juiced Salt & Pepper to taste
For the Oven
3-4 cups Cherry Tomatoes, Halved 15 oz. Chickpeas, rinsed and drained 1 T Dried Oregano 1-2 t Dried Thyme 1 T Extra Virgin Olive Oil Salt & Pepper, to taste
For the Pesto
2 cups Leafy Greens (Kale, Spinach, Arugula, etc.) 1 cup Basil 1 cup Roasted Almonds ½ cup Nutritional Yeast 4-5 cloves Garlic 1 Lemon, juiced 1-2 tbsp. Extra Virgin Olive Oil (optional) 2-4 tbsp. Water (or add water as needed) Salt & Pepper, to taste
Nutritional Yeast Lemon Wedge Chopped Parsley
Rinse and chop the produce accordingly. Preheat your oven to 425˚F and line 1 baking tray. Add the chickpeas to one side of the baking sheet, and the tomatoes to the other. Season and toss in olive oil. Roast 20-25 minutes, until the chickpeas are crispy. Make the risotto. Add the stock to a small pot, and bring to a gentle simmer. Meanwhile, in a large skillet, add the onion, and cook until translucent, 4-5 minutes. Then, add the garlic and cook for 1 additional minute. Then, add the rice, and cook for 1 minute before adding about ½ of the vegetable stock at a time. Stir often. As the pan become dry, add another ½ cup of stock. Repeat the process until all of your stock has been used, or until your rice is al dente. Then, turn off the heat and add in the spinach. Stir and cook until wilted. Season to taste. Make the pesto. Add all of the ingredients to a food processor and pulse until smooth. Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes. Enjoy!
Smoky Baked Beans
Cook and Prep Time: 60-70 minutes
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
Rinse and chop the produce accordingly. Preheat your oven to 350˚F. 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. Add the spices (ground mustard, chili powder, dried oregano, ground cumin, smoked paprika), and cook for 1 minute, until fragrant. Add the miso paste, apple cider vinegar, maple syrup, and black beans. Add just enough water to cover the beans. Stir to combine. Transfer your pot to the oven, and bake for 50-60 minutes, until the sauce has thickened. Serve with tacos or as the side at a barbecue. Enjoy!
Vegan Split Pea Soup
Cook and Prep Time: 45-60 minutes
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
Rinse and chop the produce accordingly. 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. 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. Using an immersion blender, blend until smooth. Season with salt and pepper to taste. Serve with roasted potatoes and garnish as you like. Enjoy!
Roasted Sweet Potato Tacos
Cook and Prep Time: 50-60 minutes
2 Sweet Potatoes, cubed 1 tbsp. Garlic Powder 1 tbsp. Onion Powder 2 tsp. Smoked Paprika 1 tbsp. Ground Cumin 1 tsp. EVOO Salt & Pepper, to taste
1 15 oz. can Pinto Beans, rinsed & drained 1 Red Onion, diced 3-4 cloves Garlic, minced 1 tbsp. Garlic Powder 1 tbsp. Onion Powder 2 tsp. Smoked Paprika 1 tbsp. Ground Cumin 1 tbsp. Tamari Salt & Pepper, to taste Vegetable Stock, as needed
Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray. Make the potatoes. Toss sweet potatoes in garlic powder, onion powder, smoked paprika, cumin, salt, pepper, and 1 tsp. olive oil. Roast for 25-30 minutes, until tender, tossing halfway. Make the beans. Set a skillet to medium heat. Once hot, add red onion and garlic. Cook until onion is translucent. Then, add beans, and cook for 2-3 minutes. Add spices, and toss to combine. Remove from heat and set aside for plating. Warm the tortillas. Place each tortilla on an open flame and grill for 30 seconds per side. Plate tacos and serve with lime wedges. Serve with slaw, hot sauce, and guacamole. Enjoy!
Chili Maple Glazed Tofu Tacos
Cook and Prep Time: 35 minutes (+1-4 hours to marinate the tofu)
You Need For the Burgers
1 Block Extra-Firm Tofu, pressed, sliced 2 T Tamari 3-4 T Maple Syrup 1 T Arrowroot Powder 1 T Chili Powder 1 t Extra Virgin Olive Oil 1 T Garlic Powder 1 T Onion Powder 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 Mango Salsa
2 Mangoes, diced 1-pint Cherry Tomatoes, chopped 1 Red Onion, diced 15 oz. can Black Beans, rinsed and drained 2 Limes, juiced 1 cup Cilantro, chopped Salt & Pepper, to taste For Serving
Toasted Tortilla Shells Sliced Avocado Pickled Onions Pumpkin Seeds Slaw Chopped Cilantro Lime Wedges
Rinse and chop the produce accordingly. Preheat your oven to 450˚F and line 1 baking tray. Combine all of the marinade ingredients in a bowl. Add the tofu ppeces, and marinate them for at least 20 minutes (up to 4 hours or overnight). Reserve the marinade for Step 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. Meanwhile, make the Chipotle Tahini Sauce by combining all of the ingredients in a bowl, and whisking to combine. Add water as needed. Make the salsa by combining all of the ingredients in a bowl, and tossing to combine. For best results, make this just prior to serving. Serve your tacos with your desired toppings, and enjoy!
Kidney Bean Pasta
Cook and Prep Time: 20-25 minutes
28oz. Kidney Beans, rinsed and drained Chickpea Spaghetti (or other pasta alternative) 1 Yellow Onion, chopped 6-8 cloves Garlic, sliced 2 cups Mushrooms, chopped 1 bunch Broccolini, chopped 1 Carrot, diced 1 Bell Pepper, diced 14oz. Coconut Milk ½ c Oat Milk 1 c Vegetable Stock 1 T Smoked Paprika 1 t Ground Turmeric 1 t Ground Cumin 1 Lemon, juiced 1 T Apple Cider Vinegar Salt & Pepper, to taste For Garnish
Chopped Parsley Chopped Basil Red Pepper Flakes
Rinse and chop the produce accordingly. Sauté the mushrooms, onion and garlic for 4-5 minutes, until the onion is translucent. Add the carrots, bell pepper, broccolini, smoked paprika, cumin, and turmeric. Cook for 1-2 minutes, until fragrant. Add the kidney beans, coconut milk, and oat milk. Then, add the spaghetti, lemon juiced, and apple cider vinegar. Cook for 10-12 minutes, until the pasta is cooked through. Add vegetable stock if needed. Season with salt and pepper to taste. Garnish with parsley and red chili flakes. Enjoy!
Cook and Prep Time: 45-55 minutes
Serves: 8 slices
You Need For the Batter
1 ½ c Chickpea Flour 1 ½ c Water or Vegetable Stock ¼ c Arrowroot Powder ½ t Black Salt 1 t Baking Powder 1 t Smoked Paprika Salt & Pepper, to taste ½ t Dried Thyme ½ t Turmeric Vegetables
About 2 cups total of:
Onion Bell Pepper Peas Mushrooms, chopped Asparagus, chopped into 1-inch pieces Zucchini Potatoes Sweet Potatoes Broccoli Cauliflower Garlic Scallions Tomatoes Peas 1 T Olive Oil For garnish:
Hot sauce Cilantro Parsley Scallions
Rinse and chop the produce accordingly. Preheat your oven to 375˚F. Heat an oven-proof skillet to medium-high heat. Once hot, add olive oil. Then, add sturdier vegetables, and sauté for 5-6 minutes (onions, peppers, potatoes). Then, add softer vegetables (peas, garlic, mushrooms, zucchini, etc.), and cook for 3-4 minutes. Meanwhile, make the batter. Add all batter ingredients to a bowl, and whisk to combine. Pour the batter over the vegetables. Bake in the oven for 30-35 minutes. Garnish with your desired toppings and enjoy!
Cook and Prep Time: 30-35 minutes
1 large can Chickpeas, rinse and drained 1 large can Tomato Puree 1 cup Vegetable stock 4-5 cloves Garlic, minced 1 Bell Pepper, diced ½ cup Onion, diced 1 tbsp. Cumin 1 tbsp. Smoked Paprika 1 tsp. Ground Coriander 1 tbsp. Coconut Nectar OR Maple Syrup 1 tbsp. Chili Powder 1 tbsp. Cayenne Pepper (optional) ¼ cup Chopped Kalamata Olives Salt, to taste Black Pepper to taste 1 Lemon, juiced 1 t Olive Oil or Vegetable Stock, for sautéing For serving:
Chopped Parsley or Cilantro, for garnish Brown Rice or Riced Cauliflower, for serving Lemon Wedges
Rinse and chop the produce accordingly. Set a large rimmed skillet to medium heat. Add olive oil. Once hot, add bell pepper, onion, and garlic. Cook for 4-5 minutes, stirring frequently, or until onion is translucent. Add tomatoes and spices. Stir to combine. Bring to a simmer and cook for 2-3 minutes, stirring occasionally to avoid burning. Add chickpeas and chopped olives, and stir to combine. Lower the heat and cover. Cook for 15-20 minutes, until flavors begin to marry. Adjust seasonings accordingly. Add lemon juice and maple syrup, and stir to combine. Optional, if your pot or pan is oven friendly, add to the oven for 5 minutes to brown the top. Remove from heat. Serve with brown rice or riced cauliflower. Garnish with fresh herbs. Enjoy!
Cook and Prep Time: 35 minutes Serves: 20 Wontons You Need
• 1 cup Edamame, shelled • 3 Scallions, chopped • ¼ cup Basil, chopped • 3-4 cloves Garlic, minced • 1 tsp. Ginger, grated • 1 tsp. Miso Paste • 1 tsp. Tahini • 1 Lemon, juiced • 20 Wonton Wrappers • 1-2 cups Vegetable Stock • Toasted sesame oil, for drizzling • Sriracha, for garnish • Sprouts and sesame seeds, for garnish • Salt & Black Pepper, to taste
Rinse and chop the produce accordingly. Add the edamame, basil, scallions, garlic, miso, ginger, tahini, and lemon juice to a food processor. Pulse until evenly mixed, but do not over-blend. Season to taste. Lay the wonton wrappers on your work surface, and prepare a small bowl with water to dip your fingers into. Place 1 tbsp. of the filling in the center of each wrapper. Use a finger to dab water along each of the edges of the wonton wrappers. Gently fold one corner over to the opposite side. Lightly press the edges down to seal. Add 1 cup of vegetable stock to a skillet and bring to a simmer. Place the wontons into the pan in a single layer, working in batches if necessary. Cover, and cook for 2 minutes, until al dente. Place the wontons in a bowl, and serve with the broth. Garnish with sesame seeds, scallion greens, and a touch of sriracha and sesame oil. Enjoy!
Fava Bean Puree
Cook and Prep Time: 10 minutes Serves: about 1- 1 ½ cups You Need • 2 cups Fava Beans, cooked • 1 Shallot, roughly chopped • 2-3 cloves Garlic, chopped • 1 Lemon, juiced and zested • Salt & Black Pepper, to taste • 2 tbsp. Extra Virgin Olive Oil • 1 tbsp. Water + more if needed • 1 tsp. Dried Thyme DIRECTIONS
Toss all ingredients in a bowl (except olive oil), and toss to combine. Add all ingredients to a food processor, and pulse until smooth, adding oil as need. Serve with crispy toast or on top of soups. Enjoy!