1 packet taco seasoning
1 can chickpeas, drained and rinsed
1 large carrot (or about 5 baby carrots) chopped
1 Tbs apple cider vinegar
1/2 tsp agave or maple syrup
cayenne pepper, to taste
- Preheat oven to 350 degrees.
- Mix all ingredients until chickpeas and carrots are well coated.
- Spray a small baking pan with cooking spray, and pour in mixture.
- Bake for 25-30 minutes, until carrots are done and chickpeas are slightly crunchy.
- Stuff in taco shells and serve with desired toppings!
1 bag frozen organic mango chunks
3 large shallots, roughly chopped
1 large clove garlic, minced
1 tsp ginger from a tube (or finely minced fresh ginger)
1 can light coconut milk
1/2 cup coconut water (substitute water if you can’t find this)
4 Tbs fresh lime juice
zest of 1 lime
handful fresh cilantro
sea salt, to taste
Toppings: avocado, cucumber, sriracha
- Run frozen mango chunks under cold water until mostly defrosted.
- Combine all ingredients (except toppings) in food processor and run until very smooth.
- Portion into 4 bowls, and top with avocado, cucumber chunks, and a swirl of sriracha.
1 cup uncooked israeli (pearled) couscous
2 Tbs grapeseed or extra virgin olive oil
2 Tbs lemon juice
1/2 tbs sriracha
1/2 tsp sea salt
2/3 cup grape tomatoes, halved
1/2 english cucumber, chopped
1 1/2 – 2 cups chickpeas, drained and rinsed
1/4 cup crumbled goat cheese
1/3 cup fresh mint, chopped
1/3 cup Italian flat leaf parsley, chopped
Cook couscous according to package directions. Combine all other ingredients except goat cheese in a large bowl, and stir until combined. Gently stir in goat cheese and refrigerate until ready to serve.
Cherry tomatoes, halved
Roasted red peppers
Summer squash, sliced into 1/4 inch slices
1 can navy beans, drained and rinsed
Goat cheese or feta
Prepared marinara sauce
Red Pepper Flakes
- Spray 18-inch pieces of foil with nonstick cooking spray.
- Slice polenta into 1/4 – 1/2 inch slices.
- Layer polenta, squash, red peppers, tomatoes, and beans, onto foil. Top with sauce, red pepper flakes, and cheese.
- Fold foil edges to close and crimp to seal.
- Bake for 30-35 minutes at 350 degrees, or until packets are puffed.
- Alternatively, place foil pack on grill and cook approximately 10-15 minutes.
- Carefully cut open foil packs and transfer to plates (or serve directly from foil!) and garnish with basil leaves.
6 slices tempeh bacon, chopped
1 tsp olive oil
1 cup prechopped frozen onion
½ a leek, thinly sliced
2 ribs celery, chopped
1 teaspoon chopped fresh thyme
1 garlic clove, minced
1 bag frozen corn (about 4 cups)
2 cups vegetable broth
1/3 cup unsweetened almond milk
3 Tbs salsa verde
¾ pound peeled and deveined shrimp (optional)
1/4 teaspoon ground black pepper
1/8 teaspoon salt
- Heat oil in a large pot over medium heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove a few pieces of bacon. Drain on paper towels.
- Add onion, leek, celery, thyme and garlic to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth and salsa and bring to a boil; cook for 4 minutes.
- Use an immersion blender to puree some of the soup. Alternatively, place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan.
- Stir in shrimp if desired; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt.
- Crumble reserved bacon over soup before serving.
1 Tbs olive oil
1 cup frozen chopped onion
1 large zucchini (or two small), shredded
1 large carrot, shredded
3 stalks celery, diced
3 medium poblano peppers, seeded and finely diced or shredded
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper, more to taste
3 Tbs salsa verde
2 15.5-ounce cans cannelini beans, drained and rinsed
4 cups vegetable broth
1 tsp dried oregano
1 15.5-ounce can hominy, drained and rinsed
Juice of half a lemon
1 Tbs cornstarch, mixed with water until dissolved
- In a large pot, heat the oil over medium heat. Add the onion, celery, poblanos, zucchini and carrots and cook about 8 minutes, or until the veggies are soft.
- Stir in the garlic and other seasonings.
- Add the beans and broth, and cover partially. Cook for 25 minutes, stirring occasionally.
- After 25 minutes, use an immersion blender to partially puree the chili, or remove about 2 cups from the pot, allow to cool slightly, and puree in a blender until smooth.
- Stir in the cornstarch, and then add the hominy and additional salt and seasoning.
- Continue cooking, uncovered, for about 10 minutes.
- To serve, portion into bowls and garnish with fresh cilantro, jalapeno slices, tortilla chips, or sour cream if desired.
1 can chickpeas, drained and rinsed
2-3 stalks celery, very thinly sliced
1/4 cup unsweetened coconut flakes
1/2 tsp curry powder
2 Tbs chopped cilantro
1 1/2 Tbs olive oil
juice of half a lemon (or substitute lime)
- In a dry skillet, toast coconut flakes until lightly browned, taking care not to burn the flakes.
- In a small bowl, combine curry powder, olive oil, and lemon juice. Stir in chopped cilantro.
- Combine celery, coconut, and chickpeas in a medium bowl, and toss with dressing.
- Refrigerate until ready to serve.
3 large zucchini
1 package instant mashed potatoes
1 Tbs Earth Balance
1 cup chopped onion
1 1/2 Tbs minced peeled fresh ginger
2 garlic cloves, crushed
2 tablespoons garbanzo bean flour
1 tsp ground coriander
¼ tsp ground turmeric
¼ tspground red pepper
¼ tsp ground cumin
¼ tsp curry powder
1 tsp garam masala
1 1/2 cups frozen green peas, thawed
2 tablespoons finely chopped fresh cilantro (or from a tube!)
Salt and Pepper to taste
- Preheat oven to 375 degrees.
- Cut each zucchini in half lengthwise. Scoop out some of the pulp so that you have a boat, and reserve—a grapefruit spoon works well to scoop.
- Prepare instant mashed potatoes according to package (you may also substitute water for the milk if desired).
- Heat Earth Balance in a nonstick skillet over medium-high heat until melted. Add onion, zucchini pulp, ginger, and garlic, and sauté 3 minutes. Stir in flour and remaining spices.
- Cook over medium-low heat 5 minutes, stirring frequently. Stir in potato, peas, and cilantro, then remove from heat.
- Spoon potato mixture into zucchini boats.
- Place boats in baking dish coated with nonstick spray, and bake for about 20 minutes, or until zucchini is tender.
- Use a fork to check the tenderness of the zucchini. If your zucchini are very large, they may require additional time.
We love this sauce over spiralized zucchini noodles, soba noodles, chickpeas, roasted veggies, broccoli slaw…pretty much everything!
(Based on Mama Pea’s Recipe)
½ cup light coconut milk
½ cup diced tomatoes with green chiles
¼ cup natural almond butter
3 Tbs reduced sodium soy sauce
1 ½ Tbs lime juice
2 tsp minced ginger (from a tube!)
2 cloves garlic
¼ tsp sesame oil
1 packet Truvia (or other sweetener)
2 Tbs chopped cilantro
1 tsp sriracha (more or less to taste)
Combine all ingredients in a blender or food processor and run until smooth. Adjust seasonings to taste. Enjoy hot or cold!
12 corn tortillas
1 can enchilada sauce
¼ cup hot salsa
1 Tbs canola, olive, or grapeseed oil
1 can black beans, drained and rinsed
1 large zucchini, shredded or 1 ½ – 2 cups broccoli slaw
1 can diced tomatoes with green chiles
1 ½ cups frozen corn
¾ cup chopped onion, fresh or frozen
1 tsp cumin
½ chili powder
2 cups shredded reduced-fat Cheddar-jack cheese
salt and pepper, to taste
- Preheat oven to 400 degrees. Spray a 9×13 inch casserole dish with cooking spray and set aside.
- Slice tortillas into quarters and set aside.
- Heat oil over medium heat and add onion. When onion begins to brown, add zucchini, corn, beans, salsa and spices.
- Drain diced tomatoes and add to vegetable mixture. Cook for several minutes, until vegetables are soft.
- In casserole dish, arrange half the tortilla pieces on the bottom. Use a slotted spoon to distribute vegetable mixture over tortillas. Top with half the enchilada sauce, and half the cheese. Repeat with remaining tortillas, vegetable mixture, enchilada sauce, and cheese.
- Cover dish with foil, and bake for 15 minute. Remove foil and bake an additional ten minutes, until cheese is melty and casserole is bubbly.