Ingredients 2 cucumbers, diced ½ c. red cabbage, chopped ¼ c. parsley, chopped ½ red onion, diced ½ c. chickpeas 2 tsp. Olive oil 1 tbsp. Thaini 1 tbsp. Lemon juice ½ tbsp. Balsamic vinegar 1 tsp. Salt 1 tsp. Black pepper Directions Prepare vegetables …
Stay warm and healthy during the Winter season with this potato & lentil soup. This recipe is also packed with vegetables to really pump up the nutrition. This recipe serves 4-6 people and leftovers can be stored in the refrigerator for up to 5 days …
Serves: 2-3 Prep time: 10 minutes Cook time: 15 minutes
Ingredients
2 packs instant ramen
1/2 yellow onion, diced
1/2 red bell pepper, sliced
1 c. bok choy, chopped
1/2 c. broccoli, chopped
2 garlic cloves, minced
1 carrot, thinly sliced
1 quart vegetable stock
1 Tbsp sesame oil
1 Tbsp soy sauce
1 tsp ground ginger
1 tsp cumin
Optional: Tofu/Tempeh, soft boiled egg, sriracha, sesame seeds, lime juice, cilantro, chopped roasted peanuts
Directions
If you’re on a tight budget but are tired of bland meals, this recipe turns a 13 cent ramen pack into a decadent bowl of delight! Plus you can turn it into a healthier option by packing it with nutritious vegetables and proteins such as tofu or tempeh.
Ingredients 3 c cauliflower, chopped 1 Tbsp olive oil 1 tsp curry powder ½ tsp turmeric powder ½ tsp garlic powder 1 Tbsp apple cider vinegar 1 tsp salt & black pepper 1 c. uncooked quinoa 1 c. chopped kale ½ cucumber, diced ¼ c …
Ingredients 2 Tbsp olive oil ½ yellow onion, diced 3 cloves garlic, minced 1/2 red pepper, diced 1 1/2 tsp cumin 1 tsp chili powder 1 1/2 cups spicy salsa 4 cups vegetable stock 1 Tbsp brown sugar or maple syrup (to taste) 2 15-ounce …
Roasted Butternut Squash soup is perfect for the Fall or Winter. This recipe is easy to follow and vegan-friendly. Substitute gluten free crackers or bread to share this dish with anyone!
Food processor or immersion blender, serrated knife, baking sheet, peeler
1 large butternut squash
Olive oil
Salt, pepper
Optional: thai chili pepper, lime juice, cilantro, baguettes
Begin by preheating the oven to 400ºF
Peel the outside of the squash and discard the skin. Cut the top of the squash off and then cut in half. Remove the seeds from the core. Cut the squash in large cubes. Place the cubes on the baking tray, lightly coat with olive oil, salt, and pepper.
Bake in the oven for 25-40 minutes, rotating halfway through. Prick with a fork to ensure the squash is soft and tender.
Once baked, let cool for 10 minutes. After, add the squash to a large stovetop pot or a food processor and blend until creamy and smooth. Transfer to a stovetop pot and set heat to low. Adjust flavor with more salt and pepper as desired. Stir and simmer for 5 minutes.
Alternatively, you may add ¼ c. coconut milk, 2 tsp. Lime juice, ¼ tsp Thai chili flakes, 1 tbsp minced cilantro, or green onions for another flavor profile.
Serve with homemade sourdough or crackers and enjoy.
Store leftovers in the fridge for up to 4 days or freeze for 1-2 weeks.
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Serves: 3-4 Prep time: 15 minutes Cook time: 30-35 minutes Ingredients 1 c. uncooked rice & 2 c. water 1/2 large yellow onion, diced 1 red bell pepper, diced 1 carrot, diced 1 c. broccoli, chopped 1 zucchini, diced 1 c. bok choy or kale, …
Ingredients 1 yellow/brown onion, diced 4 carrots, chopped 4 celery stalks, chopped 1 large zucchini, chopped 2 cloves of garlic, minced 1/4 small cabbage, chopped 1 (28 oz) can of diced tomatoes 1 (15 oz.) can chickpeas or white beans 1 Tbs vegetable or olive …
Ingredients
1 lb. fresh brussel sprouts, halved
4 garlic cloves, peeled, chopped
10 oz. petite cherry tomatoes
1 tbsp. Olive oil
2 tbsp. Balsamic vinegar
1 tsp salt
1 tsp black pepper
Directions
Ingredients 4 c. vegetable stock 1 can diced tomatoes, drained 2 carrots, diced 1 bag frozen peas 1/2 large onion, diced 2 celery stalks, diced 2 garlic cloves, minced 3 c. chopped cabbage 2 tsp. paprika 1 tsp. black pepper 1-2 tsp. salt 3 bay …