Plantain Jerk Tacos

Plantain Jerk Tacos

Cook and Prep Time:

Serves:

You Need

  • 2-3 Plantains, sliced
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper, to taste

For the Sauce

  • 6-8 cloves Garlic, minced
  • 3-4 Scallions chopped
  • 1 thumb-sized piece Ginger, minced
  • 1 Habanero Pepper, minced (optional)
  • 1-2 t Dried Thyme
  • 2-3 t Allspice
  • 1 t Ground Cinnamon
  • 1 t Ground Ginger
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Ground Nutmeg
  • 1 t Ground Cumin
  • 1 t Smoked Paprika
  • 1 t Ground Clove
  • 1 T Tomato Paste
  • 1 T Miso Paste
  • 1 T Maple Syrup
  • 1 T Red Wine Vinegar
  • ¾ cup Water OR Vegetable Stock
  • 1 T Arrowroot Powder + 1 T Water
  • Salt & Pepper, to taste

For the Avocado Crema

  • 2 Avocados
  • 1 bunch Cilantro
  • 1 Lime, juiced
  • Salt & Pepper, to taste

For Serving:

  • Sautéed Black Beans
  • Chopped Cilantro

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Bring a skillet to medium-heat.  Once hot, sauté scallions, ginger, pepper, and garlic.  Cook until fragrant, and scallion is more translucent, 3-5 minutes.
  3. Add the dried thyme, cinnamon, clove, smoked paprika, cumin, nutmeg onion powder, garlic powder, and allspice.  Cook until fragrant, 1 minute.
  4. Add the water, tomato paste, maple syrup, and miso paste.  Bring to a simmer and cook until thickened.
  5. Make your arrowroot slurry and add it to your sauce.
  6. Make the avocado crema.  Combine all ingredients in a blender and pulse until smooth.
  7. Fry the plantains.  Add 1 T Extra Virgin Olive Oil to a skillet set to medium-high heat.  Cook for 2-3 minutes per side, or until browned.  Then, flip and repeat.
  8. Add half of the sauce to the plantains, and toss to combine in the skillet.
  9. Build your tacos.  Add your black beans, plantains, top with your avocado crema.  Enjoy!

Watermelon Poke Bowls

Watermelon Poke Bowls

Cook and Prep Time: 1 hour (+ 2-3 hours to marinate)

Serves: 4

You Need

  • 1 Watermelon, cubed

For the Marinade

  • 1 T Tahini
  • 6 T Tamari or Coconut Aminos
  • 2 T Rice Wine Vinegar
  • 1 clove Garlic
  • 1-inch piece Ginger
  • 1 Lime, juiced
  • 2 Scallions
  • 1-2 T Sesame Oil
  • Salt & Pepper, to taste

For Serving:

  • Nori Sheets
  • Brown Rice or Quinoa
  • Shelled Edamame
  • Sliced Cucumber
  • Sliced Carrots
  • Cilantro
  • Lime Wedges
  • Sesame Seeds

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 or 2 baking trays and preheat your oven to 400˚F.
  2. Make the marinade.  Combine all marinade ingredients in a blender and pulse until smooth.
  3. Add your watermelon to the baking trays.  Pour over half of the marinade, toss to coat.
  4. Bake the watermelon for 45 minutes, flipping halfway.
  5. Once the watermelon is finished, place it in a mixing bowl, and add the rest of the marinade.  Toss to combine.  Then, place in the oven for at least 2-3 hours (or overnight).
  6. Serve with your desired garnishes.  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!

Carrot, Ginger, & White Bean Soup

Carrot, Ginger, & White Bean Soup


Cook and Prep Time: 35-40 minutes
Serves: 4-5


You Need

• 5-6 cloves Garlic, minced
• 1 Yellow Onion, chopped
• 3 tbsp. Ginger, peeled and minced
• 15oz. can Cannellini Beans, rinsed and drained
• 1 bunch Scallions, chopped, white and greens separated
• 1 Orange, juiced
• 1 lb. Carrots, chopped roughly
• 24+ oz. Vegetable Stock or Water (more may be needed)
• Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste
• Pesto, Chopped Nuts, or Fresh Herbs (optional, for garnish)
• 1 dollop Coconut Milk or Coconut Cream, for garnish


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Heat a large pot or Dutch Oven over medium heat. Once hot, add onions. Sprinkle a pinch of salt, and stir to combine. Cook until onion has softened and fragrant, stirring occasionally, 4-5 minutes.
  3. A ginger and garlic, and stir to combine, cook for 1 minute more, until fragrant.
  4. Add the stock, orange juice, beans, and carrots. Bring mixture to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 25 minutes, until carrots have softened.
  5. Allow soup to cool slightly. Then, using an immersion blender, blend until soup is smooth. Season with salt and pepper to taste. Alternatively, you can blend your soup in batches using a standard blender.
  6. Plate soup, and garnish with desired toppings! Enjoy!

Fava Bean Puree

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

  1. Toss all ingredients in a bowl (except olive oil), and toss to combine.
  2. Add all ingredients to a food processor, and pulse until smooth, adding oil as need.
  3. Serve with crispy toast or on top of soups. Enjoy!

Spicy Lentil Soup

Spicy Lentil Soup

Serves 3-4

Cook and Prep Time: 40 minutes

You Need:


• 4 cups Vegetable Stock
• 2 cup Lentils, dry
• 2 stalk of Celery, chopped
• 2 large Carrots, chopped
• 3 cloves of Garlic, minced
• 3-4 Shallots, sliced
• 1 Tomato, diced
• 1 tbsp. Olive Oil or Vegetable Stock, for sautéing
• ½ Lemon, juiced
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• 1 tbsp. Smoked Paprika
• 1 tbsp. Red Pepper Flakes (Optional), for garnish
• 1 tsp. Dried Thyme
• 1 tsp. Dried Oregano
• Fresh Basil or Parsley, chopped, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large pot, set to medium heat. Once hot, add the olive oil or vegetable stock. Then, add the shallots, celery, carrots, stirring frequently, for 5 minutes until onion is translucent. Then, add garlic, and cook for 1 minute more, or until fragrant.
  3. Add tomato, spices, and toss to combine, cook until tomatoes begin to break down, 2 minutes.
  4. Add the vegetable stock and lentils. Bring to a boil. Once boiling, over and reduce heat to a simmer. Allow to simmer for 20 minutes, or until lentils are tender.
  5. Serve with fresh herbs and garnish with chili flakes. 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!

Pico de Gallo

Pico de Gallo


Cook and Prep Time: 10 minutes (+ 2-3 hours)
Serves: about 3 cups


You Need

• 1-pint Cherry Tomatoes, chopped finely
• ½ Red Onion, diced
• 2-3 cloves Garlic, minced
• 1 cup Cilantro, finely chopped
• ½ Bell or Serrano Pepper, diced
• 1 Lime, juiced
• Salt, to taste
• Black Pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Combine all ingredients in a bowl, and toss to combine.
  3. To enhance the flavor, let the Pico de Gallo rest in the fridge for 2-3 hours, if possible, before serving.
  4. Serve as a side, on top of tacos, quesadillas, burritos, with rice and beans, or to enhance salads. Enjoy!