Ingredients: -2 tablespoons olive oil -1 cup chopped onion -1 cup chopped red bell pepper -1 tablespoon chopped garlic -1 (12.95-ounce) package vegan sausage, chopped (such as Field Roast Mexican Chipotle) -2 cups chopped tomato -1/2 cup white wine -2 teaspoons freshly ground black pepper -1 teaspoon salt -1 teaspoon dried ground sage -1 teaspoon crushed red pepper -6 cups unsalted vegetable stock -3 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided -2 (15-ounce) cans unsalted kidney beans, rinsed, drained, and divided -2 cups chopped kale -2 tablespoons chopped fresh oregano Directions: Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through sausage); sauté 4 minutes. Add tomato and next 5 ingredients (through red pepper). Bring to a boil; cook until liquid is reduced by half (about 1 minute). Stir in stock. Combine 2 cans cannellini beans and 1 can kidney beans in a medium bowl; mash with a potato masher. Add bean mixture and remaining beans to pan. Bring to a simmer; cook 5 minutes. Add kale; cover and simmer 5 minutes. Sprinkle with oregano.
Ingredients: -zest from 1/2 lemon and juice from 2 lemons, divided -2 garlic cloves, finely chopped -3/4 teaspoon pepper -about 3/4 tsp. kosher salt -1/4 cup extra-virgin olive oil -1 jar (16 oz.) roasted red bell peppers, rinsed and chopped -3/4 pound baby artichokes (about 5) -12 ounces farfalle pasta -1/2 cup chopped flat-leaf parsley -1 cup roasted almonds, coarsely ground, divided Directions: Combine lemon zest and juice from 1 lemon in a large bowl with the garlic, pepper, 3/4 tsp. salt, the oil, and roasted peppers. Put juice from remaining lemon in another large bowl, half full of water. Pull off and discard outer leaves from 1 artichoke at a time, down to tender, pale centers. Cut off and discard thorny tips, trim stems, and drop into lemon water. Slice 1 artichoke at a time paper-thin lengthwise, using a mandoline or knife, and stir as cut into pepper mixture. Let stand about 30 minutes. Meanwhile, cook pasta as package directs in a large pot of salted boiling water. Drain pasta, saving 1 cup pasta water. Toss pasta with pepper mixture, then with parsley and 1/2 cup almonds. Mix in a little pasta water if needed for a looser texture. Serve with remaining almonds and season with salt to taste.
Ingredients: Salsa: -3 cups finely chopped plum tomato (about 6 tomatoes) -1/4 cup chopped fresh basil -1 tablespoon balsamic vinegar -2 teaspoons capers -1/4 teaspoon salt Cakes: -5 cups water, divided -1 cup dried small red lentils -1/2 cup uncooked basmati rice -2 tablespoons olive oil, divided -1/2 cup finely chopped red bell pepper -1/2 cup finely chopped red onion -1/2 teaspoon fennel seeds, crushed -2 garlic cloves, minced -3/4 cup (3 ounces) shredded part-skim mozzarella cheese -1/4 cup dry breadcrumbs -1 tablespoon chopped fresh basil -1 teaspoon salt -1/4 teaspoon freshly ground black pepper -2 large egg whites, lightly beaten Directions: To prepare salsa, combine first 5 ingredients; set aside at room temperature. To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl. Combine remaining 1 cup water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes. Add rice to lentils. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes. Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.
SAUCE: Ingredients: -2 tbsp natural almond butter -2 tsp fresh lime juice -1 small mandarin orange (I used a Cutie) -1 small jalapeño pepper (seeded & chopped) -1/4 tsp fresh ginger (can substitute ground ginger) -1/4 cup coconut aminos soy-free sauce -1/4 hot water Directions: Place all ingredients in a blender and blend until smooth. Set to the side. PASTA: Ingredients: -1 medium organic zucchini spiral cut into noodles (I use my Vegetti for this) -1/4 medium orange bell pepper (diced) -1 cup sugar snap peas (whole) -1 cup organic baby carrots (whole) -1 tsp coconut oil -2 garlic cloves Directions: Cut your zucchini noodles and put to the side. Heat coconut oil in pan over medium heat until melted. Add in garlic, sugar snap peas, carrots, and bell pepper and cook until vegetables are tender. Add in sauce and cook until sauce thickens slightly (approximately 1 min). Add in zucchini noodles and toss mixture with tongs. Plate. Enjoy!
Ingredients: -1 (15oz) can reduced-sodium black beans (drained & rinsed) -1 ear of corn (husks removed, kernels cut from cob) -1 tbsp cilantro (coarsely chopped) -2 tsp chili powder -6 large flour tortillas (use corn tortillas for gluten-free) -1 (16oz) can refried beans with green chilies -3 cups fresh baby spinach leaves -8 oz shredded pepper jack cheese -3 tbsp canola oil (can substitute olive oil or coconut oil) Directions: In a medium bowl stir together black beans, corn, cilantro, and chili powder. Place 2 tortillas on work surface. Leaving 1/4 inch border, spread 1/3 cup refried beans onto each tortilla. Cover half of each tortilla with 1/2 cup of spinach, 1/3 cup of cheese, and about 1/3 cup corn mixture. Fold tortilla to cover corn mixture and press down lightly. In a nonstick pan, heat 1 tbsp oil over medium heat. Add 2 quesadillas and cook 4-6 min or until golden brown on outside and cheese melts on inside, turning once halfway through cooking (at about 2-3 min). Cut each quesadilla into wedges. Eat and Enjoy!
Ingredients: 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water) 1/2 cup unsweetened canned pumpkin purée 3/4 cup coconut sugar 1 teaspoon pure vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt 1 1/2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground nutmeg 3/4 cup gluten-free rolled oats, ground into a flour (Or use 3/4 cup + 1 tablespoon oat flour) 3/4 cup gluten-free rolled oats 3/4 cup almond flour (not almond meal) 1 tablespoon arrowroot powder (for enhanced binding) 1/2 cup pecan halves, chopped 2 tablespoons mini non-dairy chocolate chips, for garnish Directions: Preheat oven to 350F and line an 8-inch square pan with parchment paper. Mix flax egg in a small bowl or mug and set aside to thicken for about 5 minutes. In a large mixing bowl, beat the pumpkin and sugar with electric beaters until combined. Pour in the flax egg and vanilla extract and beat until combined. Add the baking soda, salt, cinnamon, ginger, and nutmeg and beat again. Finally add in the oat flour, rolled oats, almond flour, arrowroot flour, and pecans. Beat until combined. Spoon dough into prepared pan and spread out until smooth and even. The dough will be very sticky, but this is normal. I like to cover the dough with a piece of parchment paper and roll it with a pastry roller. Sprinkle the chocolate chips on top and press down. Bake for 15-19 minutes (I baked for 18 minutes), until lightly golden and firm to the touch. Be sure not to overbake. Place pan on a cooling rack for 10 minutes. Then, lift out and place square directly on cooling rack for another 10-20 minutes, until cool. Slice and enjoy! The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.