Broccoli and Pea Fritters
Ingredients:
Instructions:
Crunchy Thai Quinoa Salad
Ingredients:
Instructions:
Quinoa: In a medium pot, add quinoa, water, and garlic powder, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover, fluff with a fork and let rest for 10 minutes.
Dressing: In a small bowl, whisk together the nut butter, pure maple syrup, tamari, ginger, juice of 1 lime. Add a little water, 1 tablespoon at a time, as needed to thin. Taste for flavor, season with salt to taste.
Assemble salad: In a large mixing bowl, add the cooked quinoa, bell pepper, cucumber, carrots, cabbage, scallions, and cilantro. Drizzle with the nut butter dressing and toss to combine. Alternatively, toss the quinoa and veggies, and add dressing once plated.
Serve: Spoon into individual bowls, top with optional crunchy nuts and squeeze of lime.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days.
]]>Golden Beet Salad
Ingredients:
Instructions:
Trim top and bottom from beets, wrap each in foil and bake at 425 for 50-55 minutes. Remove, cool 10 minutes, remove skin, chop each beet into bite size pieces. Add chopped beet to bed of romaine, along with 1/2 cup edamame, 1/4 of the Carrot and Bell Pepper, as well as 1 Tablespoon onion, cheese, glaze and pecans. Season with salt and pepper as desired, repeat with remaining ingredients. ]]>Instructions:
Zucchini Fritters
Ingredients:
Preparation:
In a large bowl, combine all ingredients (it’s helpful to first whisk together the tahini with the lemon juice and dijon). Combine with a spoon or spatula until you have a uniform mixture. As the zucchini releases moisture (from the added salt), the chickpea flour will absorb that liquid. Allow mixture to sit for 15-20 minutes. When ready to cook, heat a non-stick skillet over medium-high heat. Use an ice cream scoop to measure the mix, and transfer level scoops to your skillet. Use a spatula to flatten into a fritter shape on the pan. Cook over medium-high heat for 3-4 minutes, until golden on the first side. Flip with the spatula, and cook for another 2-4 minutes on the second side. If the fritters are getting too brown, reduce heat to allow the centers of the fritters to cook more fully. Work in batches, you should be able to cook the mixture in two batches on the pan. Once golden brown and set, remove and serve immediately. Makes 7-8 fritters, serving 3 as a light meal, or more as an appetizer (see note).
Vegan Lentil, Sweet Potato and Chickpea Stew
Ingredients:
Preparation:
Healthy Pumpkin Spice Latte
Ingredients:
Preparation:
Preparation:
Carrot & Black Bean Tacos
Ingredients:
Preparation:
Preparation:
Vegan Alfredo Sauce:
Garnish: pepper, chili flakes, lemon zest ( Meyer lemons are especially nice), Italian parsley.
INSTRUCTIONSMushroom Quinoa Burger
INGREDIENTS
Broccoli Lemon Brown Butter Pasta
INGREDIENTS
Cut broccoli into florets. Peel and thinly slice stems. Toss together broccoli and 2 tablespoons oil in a bowl. Arrange broccoli in a single layer on hot baking sheet; arrange lemon slices around broccoli. Bake at 450°F until browned and crisp-tender, about 15 minutes.
Meanwhile, fill a Dutch oven with water; bring to a boil. Add pasta; cook according to package directions for al dente. Reserve 1/2 cup cooking liquid. Drain.
Melt butter in Dutch oven over medium-high. Cook until browned and very fragrant, about 3 minutes. Add remaining 2 tablespoons oil, garlic, and red pepper; cook, stirring constantly, 30 seconds. Stir in pasta, salt, and black pepper. Gently stir in broccoli. Stir in 1/4 to 1/2 cup reserved cooking liquid to reach desired consistency. Top with zest and cheese.
For the Ground Beef
For the Garnishes
PREHEAT oven to 400 degrees Fahrenheit.
RINSE sweet potatoes and pat dry. Wrap in aluminum foil and place on a baking sheet in the oven until very soft, about 40 minutes.
MEANWHILE, heat a skillet over medium-low heat. Add the ground beef and saute, breaking it apart with the back of a wooden spoon or spatula.
ADD all of the spices and continue cooking with the beef until it is completely cooked through, about 12-15 minutes.
REMOVE from the heat and carefully drain the excess grease.
WHEN the sweet potatoes are done baking, remove from the oven and carefully unwrap.
MAKE a slit in the center of each sweet potato and fill with the spiced ground beef mixture, storing any extra ground beef in the fridge for up to 3 days.
GARNISH with cherry tomatoes, avocado, fresh cilantro and minced scallion. Store any leftovers in the fridge for up to 3 days. Enjoy!
Homemade Tomato Basil Soup
INGREDIENTS
Prep: Start by prepping the onion and garlic. Cut the quarter the tomatoes or cut into 1 inch pieces if using larger tomatoes.
Saute: In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 7 minutes, add the garlic and cook 1 minute more.
Add remaining ingredients: Add the tomatoes, basil, pinch of salt and pepper, and water.
Simmer: Bring the chunky soup to a boil, cover, reduce heat and simmer for 15 minutes.
Puree: Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Stir in a couple tablespoons of cream if you like.
Serve: Serve with a drizzle of cream, basil and fresh cracked pepper. For a little heat, add a pinch of red pepper flakes.
Store: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.
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Vegan Quiche with Asparagus
INGREDIENTS
Honey Ginger Tofu & Veggie Stir Fry
INGREDIENTS
DIRECTIONS
Energy Balls with Dried Wild Blueberries
Recipe by: Patience Fruit & Co.
INGREDIENTS
DIRECTIONS
Process almonds in the food processor till roughly chopped.
Add dates, cocoa powder, chia seeds and maple syrup. Mix for several minutes or until the preparation is sticky and uniform in texture.
Stir in dried wild blueberries with a spoon. Form 15 to 20 energy balls the size of a ping-pong ball. Store in the fridge, in a tightly sealed container.
DIRECTIONS
Chickpea Tikka Masala
Recipe by: The Iron You
INGREDIENTS
Serves 8
DIRECTIONS
Healthy Oatmeal Cookies
INGREDIENTS
In a small mixing bowl, mash the banana. Stir in the flax egg.
Bake 13 - 15 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool.
Black Bean & Sweet Potato Quesadillas
INGREDIENTS
Curry Noodle Soup
INGREDIENTS
Turkey Noodle Soup
INGREDIENTS
Cranberry Quinoa Chocolate Bark
INGREDIENTS
Indian Butter Chicken
INGREDIENTS