mngf_co-op

Vegan Biryani w/basmati rice, cilantro-mint chutney & warm Naan

Mon, 13 Jun 2022 12:27:00 GMT

This quick and Easy vegan Biryani is a fragrant Indian rice dish infused with toasted spices – it’s vegan adaptable and gluten-free! Serve with Cilantro-Mint Chutney, this meal will add a great, new item to your vegan recipe repertoire!

Ingredients

2 cups brown basmati rice
2 tablespoons olive oil (or coconut oil)
1 med-large onion, thinly sliced
1/2 red bell pepper, thinly sliced
2 medium sized carrots, dice sized pieces
½ cup yam, peeled and chopped into dice sized pieces
¼ large cauliflower, chopped into plum sized pieces
3 garlic cloves, rough chopped
2 tsp fresh ginger, grated or use ginger paste
1 tsp cumin ( or whole seeds)
1 tsp coriander (or whole seeds, cracked open)
1 teaspoon chili powder
1 baby finger length cinnamon stick (or one cinnamon stick)
3 crushed cardamom pods (crushed to open)
1/4 teaspoon ground turmeric
1 bay leaf
1 star anise pod (optional)
4 cups veggie stock
¾ tsp sea salt, more to taste
½ cup cooked chickpeas, drained & rinsed
⅛ cup organic raisins
Garnish: Fresh herbs~chopped parsley, cilantro, & chives (you can use fresh basil too!)

Instructions

1. Rinse your rice in hot water until it runs clear. Keep it soaking in a bowl of hot water while you prep your ingredients.

2. In a large skillet or pot, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and sauté 4-5 minutes. **Remove one cup of the veggie mixture; set aside**

3. Add spices (reserve a pinch for the Naan), and bay leaf, and stir for one minute, toasting the spices. Drain the rice and add it along with veggie stock and salt.

4. Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin, clean dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.

5. Simmer on low for 25-35 minutes or until the rice has soaked up the liquid.

6. Near the end of cooking time, fire up your oven to 300 degrees, lightly brush your Naan with olive oil, sprinkle with sea salt and a pinch of spice blend. Place on baking tray to warm for 3 minutes or to preference. Turn off your oven!

7. While it is simmering make the Cilantro Mint Chutney (you don’t have to do this

step today!)

8. Uncover the Biryani and fluff up with a fork. Plate and then drizzle with Cilantro-mint Chutney and top with the fresh, chopped herbs.

9. Serve with warm Naan and enjoy!

Variations: You can get really creative (or just use what’s in the fridge)by adding any other veggies to the Biryani.

Ingredients for Cilantro-Mint Chutney

½ cup vegan coconut yogurt (unsweetened)
3 tablespoons fresh lemon juice
1 bunch cilantro, leaves & clean stems
1 cup mint leaves, packed
1 medium jalapeno, sliced
2 teaspoons fresh ginger
3 garlic cloves
½ tsp. Sea salt
10 raisins (soaked in water then drained)
1-2 tbsp. Water to add to blender if chutney needs thinning

Instructions for Cilantro-Mint Chutney

1.Blend all ingredients in a blender or food processor until relatively smooth.

2. Taste and adjust salt and lemon to your liking.

3. Refrigerate until serving.

4. Chutney will keep for 6 days in the fridge.

Whole Roasted Za’atar Cauliflower w/Aji Verde-Tahini Drizzle & Arugula Chickpea Quinoa Salad

Fri, 27 May 2022 16:31:36 GMT

A healthy & delicious vegan meal (or side dish) you will fall in love with! Za’atar is a spice mixture that includes the various herbs along with toasted sesame seeds, dried sumac, sea salt and other spices. It is extremely popular throughout the Middle East and the Mediterranean. Get your cauliflower into the oven, then put the quinoa on the stove. While those are cooking, prepare your sauce and dressing

Ingredients

1 whole cauliflower
2 tablespoons olive oil, divided
½ teaspoon salt
1 tablespoon za’atar spice
1 cup water
1 batch Aji Verde~tahini sauce (see recipe)
Garnish with fresh herbs – parsley, dill and or mint, sprinkle with chili flakes, drizzle with this optional Aji-Verde Tahini sauce!

Instructions

1. Preheat the oven to 425F. Trim the cauliflower – either cutting off the stem (easier) or leaving it intact, trimming and slicing the bottom so it stands up straight.

2. Place it in a baking dish. Drizzle 1 tbsp. oil all over the cauliflower, sprinkle with salt and Zaatar spice. Pour one cup of water into the bottom of the pan.

3. Cover tightly with the lid, foil or even better, a piece of parchment paper, and bake for 40-55 minutes- or until tender all the way to the middle, when pierced with a knife. Smaller cauliflower heads may only take 30 minutes, larger can take up to 60.

Ingredients for Aji Verde Tahini Drizzle

½ cup water
2 tablespoons lemon juice
3 tablespoons olive oil
2 fat garlic cloves
3/4 cup fresh herbs (cilantro, Italian parsley, mint, dill or basil or a combo!)
2–3 slices jalapeno (optional)
½ - 1 teaspoon salt, start with 1/2 teaspoon add more to taste
½ cup tahini paste, stirred

Instructions for Aji Verde Tahini Drizzle

1.Place all the ingredients (except the tahini paste) in a blender or food processor and blend until combined but not overly smooth. Add tahini paste. Blend until creamy, leaving some of the herbs intact. Taste, and adjust salt, acid and heat. (You can add salt, lemon, or fresh chilies to taste). If you want a thinner sauce, add a little more water until the desired consistency.

Quinoa, Arugula & “feta” Salad w/lemon-garlic vinaigrette

The BEST quinoa and arugula salad recipe is bright, fresh, + flavorful. The perfect

side to a grilled dinner or easy lunch. Ready in just 20 minutes. You’ll find yourself making this cold quinoa arugula salad over and over again! Not only is this quinoa and arugula salad incredibly flavorful with its bright lemon vinaigrette, but each serving of this vegan quinoa salad has a whopping 19 grams of plant based protein making it a great make-ahead lunch or dinner side. Store this leftover healthy quinoa salad in the refrigerator for 1-2 days. For best results, store all of the components separately so that the arugula doesn’t get soggy. When you’re ready to serve, take the dressing out of the fridge to come to room temperature (if you forget, run the jar under warm water) and assemble salad, dress, and toss together. Sprinkle with roasted almonds. It works well as a prep-ahead salad.

Ingredients For the Salad

1 cup raw quinoa (you’ll need 2 cups of cooking water)
4 cups arugula, washed (you can use literally any green leafy veggie)
½ cup any cooked and rinsed beans (black beans, chickpeas, navy beans…)
½ cup fresh chopped herbs (parsley, cilantro, mint, basil, oregano, chives)
2 tbsp. vegan cheese (feta style is best)
2 tbsp. almonds, roasted and chopped (or any toasted nut/seed)
lemon vinaigrette (triple or quadruple this recipe for a great dressing that will store for 2 weeks):
2 tbsp. lemon juice- about 1 lemon (cut lemon in half and use a spoon to “reem” the juice out into a bowl. Use a spoon to pull seeds out of bowl, the pulp is great to leave.
1 tbsp. lemon zest (zest that lemon)
3 tbsp. olive oil
1 tbsp. maple syrup
2 cloves garlic, minced
3 tbsp. shallots minced (about one)
1/2 tsp. sea salt
1/4 tsp. black pepper

Instructions For Salad

Prepare quinoa: 1 part uncooked quinoa (e.g. 1 cup quinoa—any color. You will end up with three times as much cooked quinoa) 2 parts water (e.g. 2 cups water). Salt, to taste (around ¼ teaspoon salt per cup of dry quinoa).

1. Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).

2. Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.

3. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork. Season with salt, to taste. Pour into a salad bowl to cool.

4 . In a small bowl, whisk together all vinaigrette ingredients. Season with salt and pepper to taste.

5 . Toss quinoa, arugula, fresh herbs, beans, “feta” and dressing together. Sprinkle with chopped almonds. ENJOY!!

Za’atar Spice Blend Ingredients

2 tablespoons roasted sesame seeds
1/2 cup ground sumac
4 tablespoons dried thyme
4 tablespoons dried marjoram
4 tablespoons dried oregano
2 teaspoon coarse salt

Roast the sesame seeds in a dry pan. Don’t walk away from them as it happens fast. Once golden and aromatic, pour into a mortar and pestle and give it a quick grind. If you don’t have a mortar, don’t worry, they can be added whole. Combine with all the other ingredients and store in an airtight jar for months.

Maki Sushi and Soba Noodle Salad

Fri, 13 May 2022 14:42:04 GMT

Hover over the below images for step by step instructions.

Ingredients for Maki Sushi

Roasted Shiitakes (we made this for you)

1 cup shiitake mushrooms (you can use button or cremini or a mixture)
1 tbsp. extra-virgin olive oil
1 tbsp. tamari

Carrot ginger dipping sauce (we made this for you)

½ cup chopped roasted carrots, about ¾ cup raw carrots
⅓ to ½ cup water
¼ cup extra-virgin olive oil
2 tbsp. rice vinegar
2 tsp. minced ginger
¼ tsp. sea salt

Sushi rice (we made this for you)

1 cup short grain brown rice, rinsed well
2 cups water
1 tsp. extra-virgin olive oil

Mix together for after

2 tablespoons rice vinegar
1 tablespoon cane sugar
1 teaspoon sea salt

For the rolls

4 nori sheets
1 cup thinly sliced red cabbage
3 long thin strips of cucumber
1 avocado, sliced into strips
½ colourful bell pepper
½ cup cooked yam, sliced into strips (done for you)
Sesame seeds, for sprinkling
Tamari, for serving
Wasabi
Pickled ginger, optional, for serving

Instructions for Maki Sushi

1.Prepare the roasted shiitakes: Preheat the oven to 400°F and line a large and small baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the large baking sheet. Roast for 25 to 30 minutes or until browned around the edges. On the second sheet, roast the carrots for the dipping sauce.

2. Make the carrot ginger dipping sauce: In blender, combine roasted carrots, water, olive oil, rice vinegar, ginger, and salt and blend until creamy. Chill until ready to use and set aside the shiitakes until you're ready to roll.

3. Make the rice: Combine 2 cups water with 1 cup rice and 1 tbsp olive oil (optional) in a pot with tight fitting lid. Bring to a boil. Stir once. Cover with lid. Reduce heat to low simmer; cook for 50 minutes. Remove from heat without lifting the lid. Let stand covered, for 10 mins. Fluff with fork and fold in the rice vinegar, sugar, and salt. Cover until ready to use.

4. Assemble the rolls: Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat, or cutting board covered with a clean dish towel. Wet your hands and press a handful of rice onto the lower two-thirds of the sheet. Along the bottom of the rice place (stack) your toppings in a row (see picture). Just a thin row of each item~you don’t want to overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori or your hands to do the same. Roll the bottom over the fillings then continue to roll tightly. Once rolled, use the bamboo mat, or your hands, to gently press and shape the roll. Dip your finger in the water and run a thin amt. of water where the seam is. Attach the end of the sushi paper to the roll and place seam side down on a plate. Repeat with remaining rolls.

5. Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts. 6 pieces on each roll is great!

6. Sprinkle with sesame seeds. Serve with the dipping sauce, tamari, wasabi, and pickled ginger, if desired.

COLD SOBA NOODLE SALAD WITH PEANUT SAUCE (VEGAN)

This cold Soba Noodle Salad with Peanut Sauce is a filling and really delicious meal. Soba noodles tend to be more delicate than other noodles. They cook faster than regular pasta and if you overcook them, they become a weird, gummy mess and aren’t great to eat. They are also a wonderful noodle to master. They have a naturally nutty flavor and are almost better cold than hot. Cold soba noodles, especially in the heat of summer, can be a refreshing meal.

Ingredients

8 oz. buckwheat noodles
1 cup red cabbage, thinly shredded
1 ½ cup carrot, grated
½ cup cucumber, thinly sliced (approx.½ English cucumber)
½ cup cilantro, chopped (replace with basil, spinach or arugula if cilantro is not your taste preference)
sesame seeds, to sprinkle on top

Peanut Sauce:

½ cup organic peanut butter (should be runny)
juice of 1 lime
1 tbsp Tamari (or soy sauce, liquid aminos)
2 cloves garlic, minced
½ tbsp ginger, grated (about 1/2″ knob)
½ tsp coconut sugar (or cane sugar)
2-4 tbsp filtered water

Instructions

1. Bring a large pot of water to a boil and cook your Soba Noodles. A large pot is important to avoid clumping. Add noodles to boiling water; set a timer for 2.5 minutes. To err on the side of caution, check one noodle quickly; if it is al dente, strain and place them in a bowl of cold water. Give them an extra 30 seconds if they’re not quite there. The cold water is an important step. You have to cool them down as soon as possible. It’s better to put them in a bowl of cold water than rinsing them with cold water as rinsing them compacts the noodles while the cool water gives them room to stay separate. Drain and rinse with cold water. Put in the fridge while prepping your veggies.

2. Rinse and prep all veggies.

3. In a small bowl, prepare the Peanut Sauce. Combine all ingredients and stir until an even dressing forms. Begin with 2 tbsp. of water, then add water in 1 tbsp. increments until the sauce reaches your desired consistency, as necessary.

4. Add the cabbage, carrot, cucumber, and cilantro to a large bowl. Pour ½ the Peanut Sauce over the veggies and mix well. Then, gently fold in the rinsed Soba Noodles until everything is well distributed. Drizzle more sauce as desired. Save the rest for another day.

5. Garnish with sesame seeds and serve immediately, or store in the fridge in an airtight container for up to 5 days.

Baked Falafel With 3 Sauces

Thu, 28 Apr 2022 16:05:46 GMT

Hover over the below images for step by step instructions.

This falafel recipe is a favorite at the Co-op! They can be stuffed into pita bread, but they're also delicious over salads, grain bowls, or on their own for a quick snack! Gluten-free and vegan.

Ingredients

1 cup uncooked chickpeas, soaked 24 hours, drained, rinsed, and patted dry
½ cup chopped yellow onion
3 garlic cloves
1 teaspoon lemon zest
1 teaspoon ground cumin
1 teaspoon ground coriander
¾ teaspoon sea salt
¼ teaspoon cayenne pepper
¼ teaspoon baking powder
1 cup chopped fresh cilantro leaves and stems, patted dry
1 cup chopped fresh parsley leaves and stems, patted dry
1 tbsp GF flour
1 tablespoon extra-virgin olive oil, plus more for drizzling

For serving

Pita bread
Hummus (made for you~see recipe)
Greek Salad (tomato, red onion, cucumber, dressing, vegan feta)
Vegan Tzatziki Sauce (made for you~see recipe)
Pickled Turnip (provided)
Lemon-Tahini Sauce (made for you~see recipe)

Instructions

1.Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. In a food processor, place the chickpeas (they will be plump but still raw at this point), onion, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, gluten-free flour, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.

3. Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 golf-ball-sized balls (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.

4. Place the falafel balls on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside.

5. Make the Greek Salad: Chop cucumber, tomato, red onion. Mix together and add olives, vegan feta, and dressing. Add this to your Falafel Pita and have a bit more as a side!

6. Greek Salad Dressing : Juice from ½ lemon, 2 tbsp olive oil, ¼ tsp. dried basil, salt & pepper to taste.

7. When you remove the tray of Falafel from the oven, turn off the heat and place the pita in to warm for about 1 minute. They should stay soft and flexible, just warm. If you prefer a salad, put together a mixture of choice greens, all the fresh and pickled veggies, hummus and generous tzatziki & tahini sauce drizzle.

8. Assemble the pitas (or salad greens): Start with a slather of hummus, fresh greens, Falafel, Greek Salad, Tzatziki, pickled turnip, and generous drizzle of tahini sauce.

Note *Canned chickpeas cannot be substituted in this recipe or your falafel will turn out mushy.

HUMMUS RECIPE

Ingredients

1 ½ cups cooked chickpeas, drained and rinsed
⅓ cup smooth tahini
2 tablespoons olive oil
2 tablespoons fresh lemon juice, more to taste
1 garlic clove
½ teaspoon sea salt
5 tablespoons water, or as needed to blend
smoked paprika, red pepper flakes, or parsley, for garnish

Instructions

1. In a high-speed blender, place the chickpeas, tahini olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.

2. Serve with falafel, warm pita, or veggies!

VEGAN TZATZIKI RECIPE

¼ - ½ large cucumber, unpeeled + finely grated & drained (drink the juice!)
1 ½ cups coconut yogurt
3 cloves garlic, minced
¼ cup finely chopped fresh dill (or 2 tbsp dried dill)
1 pinch each sea salt and black pepper (plus more to taste)
2 tbsp fresh lemon juice

Instructions

1. Finely grate cucumber with the skin on – should yield about 1 cup. Set in a fine-mesh strainer over a small mixing bowl and let drain, squeezing out excess moisture. The juice is

super healthy, so pour it in a cup and drink it!

2. Add coconut yogurt to a mixing bowl and add strained cucumber, garlic, dill, salt, pepper, & lemon juice. Stir to combine.

3. Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.

4. Serve immediately, or store in the fridge, where it will thicken. You’ll have about 1 week to consume it.

5. This Tzatziki is delicious on falafel but also great as an all around delicious dip for veggies, pita, and tortilla chips!

LEMON-TAHINI DRIZZLE RECIPE

1 - 2 garlic cloves
½ tsp salt
¾ cup tahini paste
½ cup freshly squeezed lemon juice
¼ cup cold water, more if needed
fresh chopped parsley

Instructions

1. Mince the garlic and season with salt

2. Add the crushed garlic, tahini paste and lemon juice to a food processor and blend (it will be thick as it emulsifies.) Add a little bit of cold water and blend again until you reach the desired consistency. Transfer the tahini sauce to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy! This will last for a month in a jar in your fridge. Add a splash of maple syrup if you want a great salad dressing!

Baked Enchiladas & Mexican Spiced Rice

Fri, 18 Mar 2022 14:20:01 GMT

Hover over the below images for step by step instructions.

These Enchiladas are made with seasoned sautéed veggies, refried beans, enchilada sauce, vegan cheese sauce & cheese shreds!

Ingredients

Enchilada Sauce: (we made this for you!)

3 tablespoons water
3 tablespoons all purpose flour (gluten-free if needed)
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar

Nut Free Vegan Cheese Sauce: (we made this for you!)

*This recipe makes about 4 cups of cheese sauce scout recipe in half if you’d like less.

1 1/2 cups peeled and chopped russet potato
1 cup peeled and chopped carrot
2 cups unsweetened non-dairy milk (we used oat milk)
1/2 cup nutritional yeast
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon onion powder
1 large garlic clove
1 teaspoon smoked paprika
1 tablespoon cornstarch
jalapeno (optional)

The Mexican Rice:

1 cup long grain white rice
1.5 cups water
1 tbsp. enchilada sauce
1/2 cup sweet corn, drained
tsp. sea salt

Sautéed Veggie & Refried Bean Filling:

1 c. cauliflower, chopped into dice sized pieces
1 med-lrg carrot, cut into thin sticks
small yellow onion, sliced into long slivers
2 cloves garlic, minced
bell pepper, any colour, sliced into long slices
jalapeno, chopped (optional)
1 tbsp. Mexican seasoning (cumin, smoked paprika, onion powder, garlic powder, chili powder)
1/2 tsp. sea salt, to taste
1 c. refried beans, any kind (we made these for you)

The Fresh Salsa:

While Enchiladas are in the oven, prepare your salsa and chop green onion. In a bowl, add together:

1 medium tomato, chopped small
1/4 of a bell pepper, any colour, chopped small
1 tbsp. red onion, chopped small
1 tsp. cilantro, chopped
juice of 1/4 lime
sea salt, sprinkle to taste
black pepper, pinch

Other ingredients required for your meal:

1 c. vegan cheese sauce
c. vegan cheese shreds
6 small or 2 large tortillas (corn or wheat)
c. fresh salsa (instructions provided)

Instructions

Enchilada Sauce: (we made this for you but here is how you can make it yourself)

1. Measure and add all the dry ingredients to a small bowl (flour, chili powder, garlic powder, cumin and salt). Have the tomato paste and vegetable broth ready and nearby.

2. In a medium pot over medium heat, warm the water. Once warm, pour in the flour/spice mixture and whisk constantly for about a minute. Whisk in the tomato paste, then slowly pour in the broth, whisking constantly.

3. Bring to a boil, then simmer for 5 minutes, whisking often to remove lumps. It should thicken a bit. Remove from heat, and whisk in the vinegar. Taste and add more salt as needed. Set aside.

Nut Free Vegan Cheese Sauce: (we made this for you but here is how you can make it yourself)

1. Add the potatoes and carrots to a medium pot and cover with water. Bring to a boil, and cook for about 10 minutes, until fork tender.

2. While the vegetables are boiling, add all the other ingredients (including green chiles if using) to a blender.

3. Drain the potatoes and carrots and add them directly to the blender with the other ingredients. Blend on high until silky smooth.

The Mexican Rice:

1. Rinse rice in a bowl to remove starch (run water until clear). Strain.

2. Combine rice, enchilada sauce, corn, salt and water in a med. saucepan. Bring to boil. Reduce heat, cover and simmer about 18 mins. Or until all liquid is absorbed. Remove from heat, let sit covered, until your enchiladas are ready to serve. Fluff with fork before serving.

Sautéed Veggies:

1.Preheat oven 350 degrees. Chop the cauliflower florets and crunchy stalk in dice-sized pieces (or place in a food processor and pulse until dice-sized).

2. Peel and slice carrot into sticks (about as big and thick as your baby finger).

3. Slice onion lengthwise into thin slivers, bell pepper into thicker slices, mince garlic cloves and mince jalapeno (if using).

4. Place frying pan on medium-high heat, add 1 tbsp. olive oil. After 30 seconds, add cauliflower and carrots. Sauté for 2 minutes, adding ⅛ cup of water, adjust heat if too hot. Once water is cooked off, add onion, bell pepper, garlic, jalapeño, Mexican Seasoning and salt. Sauté (stirring frequently) for 3-5 more minutes. Remove from heat.

Assembly:

1. Spread 1 cup Enchilada Sauce on bottom of 9”x9” casserole dish.

2. If tortillas are stiff, wrap in damp towel(use hot water) for 3 minutes. Once soft, place on counter & on each tortilla divide refried beans & spread along center, top to bottom, then divide & spread the sautéed veggies over the beans. Top veggies with spoonful of Cheeze sauce.

3. If using lrg. tortilla, flip up ends, roll tightly. If using smaller tortillas, fill, roll as tightly as possible. Place all filled & rolled enchiladas seam side down, tightly together, in casserole dish (if fillings come out, just add them back in once in dish)

4. With spoon, push all pre-placed sauce up close around the edges of your enchiladas.

5. Spoon rest of enchilada sauce (1/2 c.) on top, then remaining Cheeze sauce. Bake uncovered for 20-25 minutes until bubbling and golden on top.

6. Plate with rice, top with fresh green onion & salsa. Awesome with fresh avocado slices!

Vegan Lentil “Meat”balls

Fri, 04 Mar 2022 17:51:06 GMT

Hover over the below images for step by step instructions.

Lentil “meat”balls are savory, tender, flavorful, and perfect atop pasta, spaghetti squash or

veggie noodles!

Servings 12 lentil balls

Freezer Friendly 1 month

Keeps for 3-4 days

Ingredients

“Meat”balls

3 tbsp. + 1 tsp. olive oil (divided)
1 medium shallot, minced
3 cloves garlic, minced
1 tbsp. flaxseed meal (to make flax egg)
2 tbsp. water (to make flax egg)
1 1/2 cups cooked + cooled green or brown lentils* (cooked in vegetable stock), drained
1 1/2 tbsp. dried Italian seasonings (dried basil + oregano)
1/4 cup fresh Italian parsley
1 tbsp. tomato paste
5 tbsp. vegan parmesan cheese (plus 4 more tbsp. for coating)
1/4 tsp. sea salt and black pepper to taste
1 tbsp. coconut or oat flour
semolina pasta or gluten-free pasta (optional for serving)

Marinara Sauce

2 tbsp. olive oil (sub water if avoiding oil)
2 large cloves garlic, minced
1 carrot, diced small (approx. cup)
1 small onion, diced small (approx. cup)
1-28-ounce can peeled crushed or diced tomatoes (without salt)
1 tsp. dried or fresh oregano
1 tsp. dried or fresh basil (add fresh basil at end)
3/4 tsp. sea salt
1/4 tsp. red pepper flake (reduce or increase according to spice preference)
4 tbsp. tomato paste
1 tbsp. nutritional yeast (optional)

Vegan Parmesan

3/4 cup cashews
3 tbsp. nutritional yeast
1/4 tsp. garlic powder
3/4 ts p. s ea s alt

Pulse all ingredients in a blender or food processor until it resembles grated parm!

Instructions

“Meat”balls

1.Heat a large skillet over medium heat, preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Once skillet is hot, add 1 tbsp. olive oil , shallot and garlic. Sautée for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat.

3. ***If no food processor, don’t fear, there are other ways- read on. To a food processor*, add flaxseed meal (we have done this for you already!) and water and let set for 2-3 minutes. Then, add (to food processor) cooked & cooled lentils (done for you too!), 1 tsp olive oil, sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.

4. If you do not have a food processor, that’s OK. In a bowl, put flax egg, lentils, 1 tsp olive oil, sautéed garlic and shallot, Italian seasonings, minced parsley, tomato paste, vegan parmesan cheese, and a pinch each salt and pepper and mix/mash together well with a fork.

5. Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be a rough mash. If the mixture is still too wet, add coconut or oat flour, or panko bread crumbs if not gluten free.

6. Use a Tablespoon to scoop out rounded Tablespoon amounts of dough and carefully form into balls with the spoon and your fingers. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all “meat”balls are formed.

7. Roll/coat in the rest of the vegan parmesan cheese and arrange on your parchment lined baking sheet.

8. Heat the skillet from earlier over medium heat. Once hot, add 1 tbsp. olive oil and half of the meatballs. Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides. You must be gentle until they are crispy and browned on the outside.

9. As they are done cooking, transfer back to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 tbsp. olive oil to the skillet and sautée ing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your pasta and/or marinara sauce.

10. After 10-15 minutes, remove “meat”balls from oven and let cool slightly while your sauce finishes cooking – they will firm up the longer they are cooled. Serve over pasta with your marinara sauce. If there is any dredging Vegan Parm left on the plate, sprinkle it over your dish.

*Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F oven until warmed through.

Marinara Sauce

1. Heat a large pot over medium-low heat. Once hot, add oil (or water) and garlic, carrot and onion. Saut for 3 minutes, stirring frequently. Then add canned/jarred tomatoes, tomato paste, oregano (fresh or dry), basil (dry), salt and pepper flakes.

2. Bring to a simmer over medium heat. Then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. If using fresh basil, add in the last 5 minutes of simmering.

3. Taste and adjust flavor as needed, adding more salt for saltiness, oregano or basil for freshness/herbed flavor, or pepper flakes for heat. At this time, you can also choose to add nutritional yeast for more depth of flavor and richness.

4. If the sauce has thickened too much at this point, thin with a little water.

5. Serve over a serving of cooked pasta or spaghetti squash topped with your lentil “meat”balls.

6. Store cooled leftovers in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Thai Coconut Noodle Soup

Fri, 18 Feb 2022 13:52:25 GMT

Hover over the below images for step by step instructions.

This Thai Coconut Curry Noodle Soup is the perfect weeknight meal. It’s packed with veggies, healthy fats, and a ton of flavour! Ready in 30-minutes!

Ingredients

3 tsp. olive oil
1 small yam or sweet potato, peeled & cut into small chunks
3-4 mushrooms, any kind, sliced
1 small bok choy, chopped
2 small carrots, peeled & sliced thin
1 cup green peas
2 cloves garlic, minced
1-2” chunk of fresh ginger, peeled & sliced thin
2 green onions, sliced, separate whites from greens (for garnish)
1 red bell pepper, finely sliced
1 tsp. red curry paste
2 tsp. miso
6 cups vegetable stock/bouillon
1 cup full fat coconut milk
6-8 sprigs fresh cilantro, chopped for garnish
1 cup bean sprouts (for garnish)
lime slices, one/person
sea salt, to taste
1 cup dry rice noodles or ramen noodles

Instructions

1.Heat 2 tsp. olive oil in a medium sized pot over medium/high heat.

2. Add chopped sweet potatoes and sliced carrots, let cook for 7-8 minutes, stirring occasionally. Reduce heat, then add 1 more tsp. olive oil, sliced mushrooms, minced garlic, white parts of the green onions, sliced red pepper and cook for another 2-3 minutes, stirring continuously.

3. Turn heat back to high, then add the vegetable broth, sliced ginger root & chopped bok choy. Bring to a simmering boil. Then add coconut milk. Stir and keep on a low/medium heat simmer for 10 mins. Add green peas.

4. Stir in red curry paste, sea salt (1/2 tsp.), then add the dry noodles, simmer for 3-4 minutes, until noodles are ready. Use 2 forks to gently pull the noodles apart as they are cooking.

5. Remove from heat and serve into 2 large bowls. Add 1/2 tsp. miso paste to each bowl and pour about 1/2 cup of soup broth in first (it’s impt. to NOT cook the miso). Stir miso until dissolved. Fill the bowls with the veggies, noodles and broth. Use forks to ensure you get the noodles out! Top with chopped cilantro, bean sprouts, onion greens and a fresh squirt of lime juice! If you like a little more spice, add some thinly sliced jalapeno or Sriracha.

*You will likely have enough for 4 servings so plenty of leftovers for tomorrow!

ENJOY!!!

Mac n Cheeze & Lemony Mushroom Lentil Salad

Wed, 02 Feb 2022 19:19:51 GMT

Hover over the below images for step by step instructions.

This cheeze sauce has a delicious oozy texture and cheesy flavor. It is awesome with pasta, or drizzle it over nachos, or serve it as a dip. Sauce is Gluten-free. Use any type of paste you like! Plus this hearty Vegan Lentil Salad is a nutritional powerhouse packed with French lentils, mushrooms, and lemon. And it comes together fast with just a handful of ingredients.

Ingredients

Mac n Cheeze :

3/4 cup peeled and diced potato
3/4 cup peeled and diced sweet potato/yam
2 small garlic cloves (or 1 large)
1/4 cup raw cashews
1 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon sea salt
1/4 cup extra-virgin olive oil
1/4 cup reserved potato water
3 cups macaroni

Lemony Mushroom Lentil Salad:

1/4 cup French green lentils
1 cup vegetable stock or water
2 cups mix of button & mini bella mushrooms sliced
1 lg shallot or 1 small shallot (onion can be used too), finely chopped
2 cloves of garlic finely chopped
1 tsp chilli flakes or more to taste
1 tbsp lemon juice
4 tsp good quality extra virgin olive oil (2 for cooking, 2 for dressing)
sea salt and pepper to taste
2 tbsp flat leaf parsley roughly chopped
2 cups rocket (arugula)

Instructions

Make the Mac n Cheeze -

1. Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes. Drain. *IMPORTANT: Reserve the potato cooking water when draining.

2. Add drained potatoes and yams to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, smoked paprika, sea salt, olive oil, and potato water. Blend until smooth. *For spicy vegan cheeze, you can add chipotle pepper or pickled jalapeños.

Note: if you're using a high powered blender, like a Vitamix, there's no need to soak the cashews. If you're using a less powerful blender, you can soak them for 20 mins in warm water. Drain before adding to the recipe.

3. Prepare the pasta by bringing a pot of salted water to boil, cooking pasta until al dente (translation: to the tooth).

4. Drain and transfer the pasta back to the pot. Stir in the vegan cheeze. Adda little more potato water to loosen the sauce, if necessary. Season to taste and serve.

Make the Lemony Mushroom Lentil Salad -

1.Begin by cooking the lentils. Place the lentils and vegetable stock in a saucepan and bring to a boil before reducing to a simmer. Cover and simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.

2. Slice the mushrooms, but not too thinly. You want them to have a bit of substance and you don't want them to dry out when they are cooked over high heat.

3. Place a large frying pan over high heat. When the pan comes to heat (don't add oil) add the mushrooms. Leave for 2 minutes, give them a shake to flip them over. Cook for a further 2-3 minutes. The mushrooms should be lightly golden.

4. Reduce the heat to medium-low and add 2 tsp. of olive oil and add the shallot (or onion) and garlic. Cook until the whole mixture is golden, add chilli flakes and cook for 2 more minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.

5. Toss the lentils and mushroom mixture together along with the lemon juice and the extra virgin olive oil. Season to taste and add the parsley and arugula just before serving.

Note: In your PlantBox, you will see that we have cooked the lentils and prepared the dressing for you. This is just to save you time, but the directions are here for you for next time!

Spicy Coconut "Butter" Tofu & Cauliflower Curry

Fri, 03 Dec 2021 16:18:13 GMT

Hover over the below images for step by step instructions.

A simple version of the popular Indian dish, made completely vegan! Tofu and cauliflower is prepared in a unique way that couldn't be easier and offers a lovely chewy consistency.

Ingredients

FOR THE TOFU:

½ block extra-firm tofu
1 tablespoon olive oil
1 tablespoon cornstarch
¼ teaspoon sea salt

FOR THE SAUCE: (these veggies are suggestions but you can use almost anything!)

2 tablespoons vegan butter
1 medium onion, diced small
2 tsp grated fresh ginger (you can use ¼ tsp. dry if you must)
2 large cloves garlic, minced
¼ of large head cauliflower or ½ small head cauliflower, chopped
½ large bell pepper, chopped
1 carrot, sliced into rounds
½ jalapeno or serrano pepper, sliced (optional)
½ tsp. garam masala
1 tsp curry powder
½ tsp ground coriander
2 pinches paprika
¼ tsp. sea salt
¼ cup tomato paste
1 cup full fat coconut milk
⅓ cup water

FOR THE RICE:

1 cup basmati rice
1 3/4 cups water
1 tablespoon vegan butter
1/2 teaspoon salt (optional)

FOR SERVING:

cooked basmati rice
chopped cilantro (include the stems!)
naan bread

Instructions

1. Press the block of tofu in a clean towel to ensure it is as dry as possible.

2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

3. While the tofu is drying, get your rice cooking (see instructions below).

4. Slice the tofu into 6 slices (see photos in our online info-graphic). Now, rip each slice into 2-3 medium-sized pieces. Ripping gives the tofu a great texture for this dish.

5. Add the tofu pieces to a medium bowl, along with the olive oil, cornstarch and salt. Stir gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25 minutes, until lightly golden and crispy.

6. Then, prepare the sauce: Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Saute the onion for 3-4 minutes in the butter, turn heat down to medium, then add the cauliflower, bell pepper, carrot, ginger, garlic, Serrano pepper (optional), and saute for 5 or more minutes. Add the spices, salt, tomato paste, coconut milk, water and

baked tofu. Stir until smooth and combined, then simmer on low for 5-8 minutes, stirring frequently. You don’t want to cook away your sauce.

7. When the tofu is done baking, turn off the oven, then 1 minute before serving your meal, put your Naan, brushed with a little olive oil and a sprinkle of salt in the oven to warm. Spoon the ‘butter’ curry over your prepared rice and serve with warm Naan (slice your piece in half). Garnish with chopped fresh cilantro. Enjoy!

Make the Basmati:

Basmati is a fragrant, nutty-tasting long grain rice grown in the Himalayas and Pakistan. “Bas” in Hindi language means “aroma” and “mati” means “full of,” hence the word Basmati — or “full of aroma.” The key to making basmati rice that is light, tender and fluffy is to rinse it first, otherwise, the grains will be gummy and stick together. It only takes a minute or two. Simply place the rice in a bowl with water, and then swish it around to release any excess starch. The water will be cloudy at first but after several rinses, it will be clear.

1. Place the rice in a medium bowl and cover with water. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat 3 times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.

2. In a medium pot, bring the water, vegan butter, salt, and rinsed rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a low simmer for 15 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.

Sweet Potato Black Bean Veggie Burgers

Thu, 18 Nov 2021 19:45:37 GMT

Hover over the below images for step by step instructions.

These tasty veggie burgers are vegan and can easily be gluten free. Bake them or pan fry them on the stove. This isn’t essential but, for best results when choosing the stovetop method, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you’d like).

Ingredients

2 ½ cups sweet potatoes (approx. 2 medium or 3 small)
½ cup quinoa, rinsed in a fine-mesh colander before cooking
1 cup water
1 ½ cups cooked and drained black beans
½ cup chopped red onion
⅓ cup chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon salt
1 ½ cups quick oats- not cooked (use certified gluten-free oats if GF)
extra-virgin olive oil, for brushing (or vegetable oil, if using stovetop method)
8 hamburger buns (GF if needed)- optional
your favorite burger fixings: avocado, tomato, onion, lettuce, pickles, sprouts,
ketchup, hot sauce, mustard
vegan chipotle aioli (recipe at end- for burgers and dipping your wedges in)

Chipotle Aioli

2 cups vegan mayonnaise
2-3 cloves minced garlic
1 tbsp apple cider vinegar
¼ tsp sea salt
2 tbsp chopped chipotle peppers in adobo sauce (La Costena is great)
mix all ingr edients , s tores well in a jar, refrigerated for 4 weeks

Instructions

1.Roast the sweet potatoes: preheat oven to 400 degrees. Line a baking sheet with parchment paper for easy clean-up.

2. Place the whole, unpeeled sweet potatoes on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside to cool (if baking the burgers, reserve the parchment-lined pan and leave the oven on)

3. Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.

4. Once the sweet potatoes are cool, remove and discard the skin (it should pull off easily) and roughly chop/mash the insides. In a large mixing bowl combine the sweet potatoes, quinoa, black beans, onion, cilantro, garlic, smoked paprika, cumin, chili powder, and salt. Use a large spoon and mix really well. It’s ok if the black beans get smashed in the process.

5. Sprinkle the oats over the mixture and mix well with a spoon until the mixture holds together when you shape a portion into a patty. If you won’t be making the burgers immediately, cover the mixture and refrigerate for later.

6. When you’re ready to cook, shape the burgers: Use a measuring cup to measure out ½ a packed cup of the mixture. Gently shape it into a patty about 4 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.

7. Fry the burgers: In a hot cast iron or non-stick skillet, add 2 tbsp. vegetable oil. Carefully place the patties in the pan and grill over medium heat for about 10 minutes. Occasionally use a spatula to check that the bottom is getting nice and golden. When it is, flip over and repeat. Add a drizzle of oil if needed. Once grilled, you can place on a baking sheet and put in the oven until you’re ready to serve. They will continue to firm up in the oven.

8. If baking the burgers, brush both sides of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake at 400 degrees until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.

9. Toast your buns if you want and serve your burgers how you like them: Chipotle aioli, avocado, tomato, onion, greens, pickles, sprouts, ketchup, hot sauce, mustard. Leftover burgers keep well, refrigerated, for 4 days. Or, freeze them separated with parchment in a freezer bag for up to 3 months.

Vegan West African Sweet Potato & Organic Peanut Stew

Fri, 05 Nov 2021 14:02:33 GMT

Hover over the below images for step by step instructions.

This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of organic peanut butter, tomato, coconut milk, veggies and hardy greens, this stew comes together quickly and makes a great weeknight meal. If you love spicy flavours, don’t hesitate to use liberal amounts of ginger, garlic & hot sauce!

Ingredients

3 cups low-sodium vegetable broth
1 cup water
1 tablespoon olive or sunflower oil (if oil free, use water)
1 medium red onion, chopped
1 heaping tablespoon peeled and minced(or grated) fresh ginger
4 cloves garlic, minced
1 small jalapeño (or approx. 1 heaping tsp optional)
1 large sweet potato or yam
1 large carrot
1 tomato
½ cup cooked chickpeas (garbanzo beans)
3-4 big stalks collard greens/kale, ribs removed and leaves chopped
into 1-inch ribbons
3/4 cup unsalted organic peanut butter (chunky or smooth)
1/2 cup tomato paste
½ cup coconut milk
1 teaspoon salt (to taste optional)
cilantro, for garnish (approx. 2-4 tablespoons optional)
¼ cup roughly chopped peanuts, for garnish
hot sauce of y our choosing (optional)
1 cup raw millet, for serving with stew

Instructions

1. Peel and chop sweet potato into dice-sized pieces. Peel then slice the carrot into ¼” rounds. Chop red onion and tomato. Remove greens from tough ribs of kale/collard and ribbon chop. Peel and mince garlic and ginger root. Set aside.

2. Place a medium-sized stew pot over medium heat and add 1 tbsp oil. When hot, add the onion, ginger, garlic and salt. Sautee for 4~5 mins.

3. Add yam, carrot and chickpeas (carefully) into the pot, stir and cook for 2 mins. Then add 3 cups of stock and 1 cup of water, bring to boil. Simmer on medium heat, with lid on slightly (allow steam to escape) for 20 minutes.

4. While the simmering is going on, cook your millet (see end of recipe) and prepare flavour paste.

5. Flavour paste: In a medium-sized, heat-safe mixing bowl combine the peanut butter, tomato paste and coconut milk, then transfer 1 cup of the hot stock to the bowl. Carefully whisk the mixture together until smooth, then pour (use a rubber spatula) the flavour paste back into the soup and mix well.

6. Stir in the ribboned collard greens/kale and chopped tomato. Add chopped jalapeño if using. Jalapeño is quite a mild pepper. (If you like even more heat, at the end add your favorite hot sauce to your individual bowl).

7. Chop your peanuts and cilantro, including stems. Finely chopped raw jalapeño also offers a very nice flavour.

8. Simmer for 10 minutes more on medium-low heat with the lid off, stirring often. Season with additional salt if you like. Serve with cooked millet (see cooking instructions below) or any grain, and garnish with a sprinkle of chopped peanuts and chopped cilantro (use the stems)

MILLET: Millets are a really cool food. They are a group of highly variable small-seeded grasses and remain a staple in the diets of about a third of the world’s population. They are important crops of Asia and Africa due to their productivity in short growing seasons and high-temperature conditions. Millets are indigenous in many parts of the world; the most widely grown is pearl millet. Millets are high in iron, B Vitamins, magnesium, manganese, phosphorus, and zinc and are naturally gluten-free and highly alkaline which makes them easily digestible. Millets have a lovely, light texture when cooked, are relatively quick cooking because of their small size, and are incredibly versatile in dishes ranging from breakfast to dinner.

Cooking Millet

1 c. raw millet
2-1/4 c. water (or broth)
¼ tsp . sea salt

Directions to Cook Millet

Place the millet in a sieve and rinse well with cool water. After that, toast the millet for a deep, roastier flavor to the finished dish (you can skip that step, but toasting it makes it better).
Toasting: Place the rinsed millet in a dry, wide bottomed saucepan and heat over medium heat for about 4 minutes, stirring or shaking back and forth constantly until the millet turns golden brown and starts to smell fragrant.
Add the water, and sea salt into the same saucepan.
Give the mixture a good stir and turn the heat up to high. Bring the mixture to a boil, then lower the heat until the liquid is at a simmer and cover the pot.
Cook for about 15 minutes until most of the liquid has been absorbed, keeping the pot covered until you start checking towards the end of the cooking time.
Remove the pot from the heat and let it sit, with the cover still on, for 10 more minutes.
Remove the cover and fluff the millet with a fork, much like you would fluff rice. Taste and add more salt if needed. Serve hot with your stew!

Rich & Creamy Moussaka w/greek salad

Thu, 21 Oct 2021 14:18:58 GMT

Hover over the below images for step by step instructions.

Ingredients

NOTE: We have roasted your garlic and cooked your lentils; however, this recipe explains how to do it for a later time.

ROASTED GARLIC (for ‘bechamel’)

1 head garlic, average size
1 tsp o live oil

EGGPLANT

1 medium-large eggplant
1 tbsp salt (for sweating the eggplant)
2 tb sp olive oil (if oil-free, omit)

POTATOES

2 medium or 1 large, sliced in discs

BECHAMEL

1 cup raw cashews, soaked
2 tbsp olive oil
3 tbsp nutritional yeast, plus more to taste
1 heaping tbsp roasted garlic
1/8 tsp nutmeg
1/4 tsp sea salt, plus more to taste
1/2 cup w ater

LENTIL FILLING

1 tbsp oil (if oil-free, substitute with water or veg broth)
1 cup yellow onion, chopped
1 large clove garlic, minced
1-1/2 cups green or brown lentils, cooked and drained
1 cup crushed tomatoes
sprinkle of sea salt + pepper, plus more to taste
1/2 tsp dried oregano (or 1 tsp fresh)
1/2 tsp dried basil (or 1 tsp fresh)

Instructions

1. Start by soaking cashews in very hot water for 15 minutes.

2. ROASTED GARLIC: Heat oven to 400 degrees F. Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a center oven rack for 40 minutes, or until the cloves are tender, fragrant, and light golden brown.

3. EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest for 20 minutes to draw out moisture and reduce bitterness. After 20 minutes, rinse and press between 2 clean towels to pat dry.

4. Transfer to a baking sheet lined with parchment paper and brush both sides with olive oil (either spray, use a pastry brush or your fingers). Then bake at 400 degrees F for 15-20 minutes or until slightly golden brown.

5. While the eggplant is in the colander, put a small pot of salted water on the stove to boil. When boiling, add potato slices and cook for 10 mins or until soft. Drain, set aside and let cool.

6. While potatoes are cooking...If not using canned (pre-cooked) lentils, put a pot of water to boil and add 3/4 cup dry lentils, simmer on medium heat for 15 mins.

7. BECHAMEL: Drain your soaked cashews and add to a blender

along with roasted garlic (take roasted bulb, squeeze up from bottom to top to remove garlic 'paste'). Add olive oil, nutritional yeast, nutmeg, salt, & water. Blend on high until creamy and smooth. Taste and adjust seasonings as needed. Set aside.

8. LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and garlic and sauté until golden brown and slightly caramelized (about 5 minutes). Stir occasionally.

9. Add lentils and crushed tomatoes to the pan. Season with salt

and pepper, oregano, and basil (reserve a couple of pinches for the

topping). Simmer for 10 minutes, uncovered. Taste and adjust

seasonings as needed, adding more oregano for herbal notes, or

salt or pepper to taste.

10. ASSEMBLY: In a 6x4 casserole dish, start with 1⁄3 of the eggplant slices, top with 1⁄2 of the lentil mixture and spread into an even layer. Then top with another 1⁄3 of the eggplant, then add the remaining lentil mixture and a thin drizzle of Bechamel. Top with remaining 1/3 eggplant, a thick layer of cooked potato slices

and then pour remaining Bechamel smoothly and evenly over the potato. Sprinkle remaining pinches of dried herbs on top.

11. Bake at 400F for 20~25 minutes, or until the edges are bubbly

and the top appears slightly dry and golden brown on the edges.

12. Let cool for 10 minutes before serving. You can store leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.

1 3. GREEK SALAD: While your Moussaka is baking, prepare your salad! Chop the tomato and cucumber into bite-sized chunks, cut red onion smaller. Combine and toss with vinaigrette/olives provided.

Simple Greek Dressing Ingredients:

2 tbsp red wine vinegar
juice from ¼ lemon
1 tbsp olive oil
½ tsp dried basil
salt and pepper to taste

Ginger Sesame Orange Soba Noodles with Crispy Tofu

Sat, 19 Jun 2021 17:59:51 GMT

Ingredients

180 g dried soba noodles
1 large handful of beet greens, kale, or another dark leafy green, roughly chopped
5-7 shiitake mushrooms, torn into bite-size pieces
1/4 daikon radish, julienned
1 giant green onion, finely sliced
1 handful of snow peas, tops and tails removed
1/2 brick of extra firm tofu, sliced into 1 cm thick strips
1-2 tsp toasted sesame seeds

Ginger Sesame Orange Sauce

1/4 c soy sauce
1/4 c sesame oil
1 tbsp grated ginger
2 tbsp rice vinegar
juice and zest of 1/2 an orange
2 cloves of garlic, minced

Dusting Mixture

1/4 c cornstarch
1 tbsp garlic powder
salt and pepper to taste

Instructions

Mix all the ginger sesame orange sauce ingredients and pour over sliced tofu. Allow to sit and marinate for at least 20 minutes, up to 48 hours.
Remove the tofu from the sauce and gently toss in cornstarch dusting mixture. Remove any excess dry cornstarch dusting mixture and arrange them on a parchment-lined baking sheet. Bake at 425 F for 12-15 minutes, or until golden brown, flipping halfway.
Boil soba noodles in unsalted water for 5 minutes then drain and vigorously rinse in cold water.
In a pan over medium-high heat, sautee shiitake with about half of the ginger sesame orange sauce for 1 minute or until they start to wilt. Add in the peas, greens, daikon, and half of the green onion and sautee for another 30 seconds before adding in the drained soba noodles and the remainder of the sauce. Sautee for another 1-2 minutes or until heated through.
Plate up your soba noodles, topped with tofu, sesame seeds, and remaining green onion, and enjoy!

Za'atar Roasted Celeriac and Cauliflower with Herbed Quinoa

Wed, 02 Jun 2021 15:45:19 GMT

Ingredients

3/4 c quinoa
2 cloves of garlic, finely chopped
1 tbsp Za'atar
1/2 cauliflower, cut into florets
1 small or 1/2 large celeriac, peeled and sliced into 1 cm thick sticks
1/3 cup chopped dill
1/3 cup chopped parsley
1/2 lemon, cut into wedges
the seeds of 1/4 of a pomegranate
olives to taste
1/4 c walnuts, roughly chopped
salt to taste
2-3 tbsp cooking oil

Instructions

In a large bowl, toss together celeriac, cauliflower, oil, za'atar, about 1 teaspoon of salt, and the juice of about 1/4 of a lemon.
Spread the seasoned vegetables over a parchment lined baking sheet and bake at 400 F for 20 minutes, stirring once to ensure even cooking.
Rinse quinoa and add to a pot with 1.5 cups of water, the chopped garlic, and 1-2 teaspoons of salt. Bring to a boil and then reduce to a simmer, uncovered until all of the water has been absorbed, and the bottom of the pot is wet but not pooling (about 15 minutes). Stir then remove from heat and let it rest covered for 5 minutes.
Stir the chopped parsley and dill into the quinoa until homogenous. Top with roasted vegetables, olives, chopped walnuts, and pomegranate seeds. Garnish with a fresh lemon wedge and enjoy!

Springtime Lemon Asparagus Risotto

Fri, 21 May 2021 17:46:08 GMT

Ingredients

1 cooking onion, diced
3/4 cup arborio rice
3-4 cloves of garlic, minced
1 L vegetable broth
3 tbsp white wine
Zest of 1 lemon
Juice of 1/2 lemon
5-6 sprigs of fresh thyme, with the stems removed
3 tbsp nutritional yeast
3-4 tbsp of blanched stinging nettle
3 tbsp Lettie’s brie
1/3 cup chopped parsley
A few tablespoons of Olive oil
1/2 lb asparagus, chopped to 1 inch pieces

Instructions

In a small pot, bring the vegetable broth to a simmer. In a separate wide-bottomed pan sauté the onions on a medium heat until just translucent.
Add in the garlic and dry arborio rice, stir constantly until rice begins to crackle and garlic becomes aromatic.
Stir in the wine, and one ladle full of warm broth. Stir constantly until rice has absorbed all the liquid, then add another ladle full of warm broth. You’ll know it’s time to add more broth when you stir and the spoon leaves a bare trail in the pan. Continue stirring and adding broth one ladle at a time until all the broth has been absorbed.
Bring a shallow pan of water to a boil and add your asparagus for 4-5 minutes or until bright green. Drain and set to one side.
After about a third of the broth has been absorbed, add in the zest of lemon and the thyme leaves. After the next third of broth is absorbed add the lemon juice, the blanched stinging nettle, nutritional yeast, and the Lettie’s Brie.
Once all of the broth has been absorbed stir in chopped parsley, and asparagus. Optionally, garnish with chilli flakes and enjoy!

Mexican Lentil Walnut Cups and Pan-Fried Cinnamon Bananas

Wed, 05 May 2021 14:38:45 GMT

Ingredients

1.5 cups cooked lentils
1 cup walnuts chopped to a breadcrumb coarseness
1.5 teaspoons each chili powder, cumin, and oregano.
Up to .05 cup of water
Salt to taste
1 head of either romaine or butter lettuce, washed and whole leaves separated
1 tomato, diced
2 ramps, finely chopped
1 bell pepper, diced
1 lime, juiced
1 small bundle of corn sprouts, finely chopped
a couple of sprigs of cilantro, separated into finely chopped stems and whole leaves
3 tablespoons MNGFC Aji Verde Sauce
2-3 tablespoons cooking oil

Pan-Fried Cinnamon Banana Ingredients

2 very ripe bananas, sliced into 1-inch medallions
1.5 teaspoons sugar
1 teaspoon sugar
2-3 tablespoons cooking oil or vegan butter

Instructions

1 . In a pan over medium-low heat, combine lentils, walnuts, oregano, chili powder, cumin, about a teaspoon of salt, 2-3 tablespoons of oil, and 2-3 tablespoons of water. Gently warm mixture, adding more water if necessary.

2 . To make the fresh salsa, combine tomato, bell pepper, ramps, corn sprouts, cilantro stems, lime juice, and salt to taste.

3. Nestle a few spoonfuls of warmed lentil-walnut mixture into each lettuce cup and top with fresh salsa, a drizzle of Aji Verde, and cilantro leaves. Grab a napkin and enjoy!

Pan-Fried Cinnamon Bananas

1 Add 2-3 tablespoons of cooking oil or vegan butter to a large frying pan over high heat. Once shimmering carefully add in your banana slices, evenly spaced.

2 Fry 3-4 minutes on each side, Remove bananas from the pan when the slices are tender and delicate with a golden crust

3 In a separate bowl, combine cinnamon and sugar, then sprinkle on top of the fried bananas. Enjoy on their own or on top of ice cream, pancakes, or milkshakes!

Buffalo Cauliflower Caesar Wraps

Thu, 22 Apr 2021 19:04:59 GMT

These wraps are delicious for lunch or dinner, they are packed with veggies and have just enough spice. Try switching out the dressing or sauce to experiment with other flavours combinations!

Ingredients

1 small cauliflower, cut into bite-size florets
1 tbsp ground or whole chia or flax seed
1.5 cup unsweetened non-dairy milk
1.5 cup cooked chickpeas, drained and rinsed
1.5 c your favourite mild hot sauce
3-4 tbsp Co-Op Cashew Caesar Dressing
4-5 handfuls of salad greens
2 large flour tortillas

Breading Mixture

3/4 cup almond flour
3/4 cup nutritional yeast
2 tsp garlic powder
2 tsp salt

Cashew Caesar Dressing

2 cups raw cashews, soaked overnight or boiled for 10 minutes then drained and rinsed
1 cup water
1/2 cup extra virgin olive oil
4 tbsp lemon juice
2 tbsp dijon mustard
2 tsp garlic powder
4 small garlic cloves
2 tbsp vegan worstechire sauce
3 tbsp capers
2 tsp fine sea salt and pepper

Instructions

1. Mix together your flax or chia seed with your unsweetened non-dairy milk, let stand for about five minutes.

2. Submerge each piece of cauliflower in the non-dairy milk mixture, then coat in breading mixture. Arrange on a parchment-lined tray with chickpeas and bake for 15 minutes at 400F.

Drizzle Buffalo sauce over cauliflower and chickpeas, gently stir and flip cauliflower and chickpeas to evenly distribute the sauce. Bake for another 5 minutes .

3. Make the caesar dressing by blending together all ingredients in a high speed blender. Mix together salad greens with cashew caesar dressing .

4. One at a time, place tortillas in a dry frying pan over medium heat for about 10-15 seconds on each side, or until they are warmed through and soft.

5. Arrange your greens, cauliflower, and chickpeas on your tortilla and carefully roll up into a burrito shape. Optionally, slice in half, and enjoy!

BBQ Jackfruit Tacos with Chipotle Jerusalem Artichoke Slaw

Wed, 07 Apr 2021 15:19:49 GMT

Ingredients

BBQ Sauce

2 tbsp tomato paste
2 tsp Worcestershire
2 tsp dijon mustard
2 tsp apple cider vinegar
1 tsp smoked paprika
1/2 tsp cumin
1 tsp garlic powder
Up to 2 tbsp brown sugar or maple syrup

Slaw

1/4 of a cabbage, grated or finely chopped
1-3 Jerusalem artichokes, grated
1-2 tbsp chipotle aioli
2 tbsp apple cider vinegar
1-2 tsp salt

1 can (373ml) jackfruit packed in brine
1-3 king oyster mushrooms, shredded with a fork or torn into long shreds
1 Four Seasons Greens giant green onion, divided
A few sprigs of cilantro, chopped
6 corn tortillas
1-2 tsp oil

Instructions

1. Mix together all the BBQ sauce ingredients except for the brown sugar. Add the jackfruit and mushrooms to a shallow pan over medium-high heat with about half of your BBQ sauce. Mix in water until the jackfruit and mushrooms are bubbling in about 1 cm of liquid. Stir occasionally for 10-15 minutes.

2. When the jackfruit has softened enough that it easily breaks when pressed with a firm spoon or spatula, add in the white part of your green onion, cut into long narrow strips. Keep adding water as needed to maintain a thick, saucy consistency. Once onions have softened add sugar to taste and break down jackfruit to shreds either by pressing down on each chunk with a firm spoon or spatula or pulling apart with 2 forks.

3. Mix together cabbage, Jerusalem artichoke, apple cider vinegar, chipotle aioli, and salt to create your slaw.

4. Add 1-2 tsp of oil to a hot pan and add your corn tortillas. Give each tortilla plenty of room in the pan and flip frequently for 1-2 minutes until each tortilla is warm and soft. Wrap in a clean tea towel until you’re ready to serve.

5. Top each tortilla with a scoop of your BBQ filling, a scoop of slaw, the sliced greens of the green onion, cilantro, and an extra drizzle of aioli. Enjoy!

Eggplant "Parmesan"

Mon, 29 Mar 2021 13:55:02 GMT

Ingredients

3-4 tablespoons olive oil
1/2 Italian eggplant
250 g spaghetti
4 cloves garlic
1 tbsp Sun Kitchen Sun-dried tomato pesto
3/4 c chopped or crushed canned tomatoes
1/2 c non-dairy milk
4-5 tablespoons Lettie’s Nutzarella
2 big handfuls of arugula
1 tsp chili flakes
Juice of 1 lemon

Breading mixture:

1/2 c almond flour
1/2 c nutritional yeast
2 tsp garlic powder

Instructions

1.Start by slicing your eggplant in rounds and sprinkle generously with salt on both sides then place on a paper towel or clean kitchen towel and set to one side.

2. In a pan over medium heat add a few tablespoons of olive oil and roughly chopped garlic. Sautee until softened then add the pesto. Once fragrant add chopped tomatoes and salt and pepper to taste. Keep at a medium-low heat at just barely a simmer.

3. Dab off the expressed moisture and salt from your eggplant rounds. One by one, submerge each round in oat milk and then coat in the breading mixture. Save the extra breading mixture and arrange them on a parchment-lined baking sheet and bake at 375F for 15 minutes.

4. After fifteen minutes have passed, place a spoonful of sauce on each eggplant round, then flip and place another spoonful of sauce on the other side. Top with crumbled Lettie’s Nutzarella and bake for another 5 minutes.

5. Bring a large pot of heavily salted water to a boil. Cook the spaghetti for 3 minutes less than the package directions, you should still be able to see a lighter coloured uncooked center when you cut or bite into the noodle. Scoop the pasta directly into the sauce pot using tongs or a slotted spoon. If the pasta seems dry add a little extra pasta cooking water. Mix vigorously to emulsify and coat the pasta in the sauce.

6. Juice one lemon into the leftover breading mixture and add a few tablespoons of olive oil, mix to combine, and toss with arugula (you will have some leftover dressing).

Plate, optionally garnish with chili flakes, and enjoy!

Lentil Dahl With Rice, Naan, and a Kachumber Salad

Thu, 11 Mar 2021 15:06:22 GMT

Ingredients

3/4 c basmati rice
1 large naan, cut in half
1 yellow or white onion
1/2 c dried red lentils
2 cloves of garlic
1 inch ginger
1/2 c full fat coconut milk
1/2 c whole, diced, or crushed canned tomatoes,
Up to 1 tbsp Arvinda’s Curry Masala Curry Powder
1 roma tomato
1/2 cucumber or 1-2 pickling cucumber
3-4 tbsp mustard sprouts
1/2 lemon, juiced
1/4 tsp ground coriander seed

Instructions

Thoroughly rinse and drain lentils and rice separately until water runs clear. For extra fluffy rice, soak the rice in room temperature water for up to 24 hours.

2. Bring rice, 2 1/4 c water, and 1 tsp salt to a boil. Turn down to a simmer and cover for 15 minutes or until the rice has absorbed all the water. Remove the rice from heat and place your naan on top of the cooked rice. The steam from the rice will warm and soften the naan.

3. Slice 1/4 of the onion very thinly. Juice 1/2 of a lemon over the sliced onion and put to the side while you prepare the rest of the recipe

4. Dice the rest of the onion and sweat in oil over medium-low heat until it starts to get translucent. Add minced ginger, minced garlic, and Arvinda’s Curry Masala Powder. Stir over medium heat until fragrant.

5. Add canned tomatoes, lentils, 1 c water, and 1-2 teaspoon salt. Simmer, uncovered for 15 minutes.

6. Dice the roma tomato and cucumber and roughly chop the mustard sprouts, stir in with the onion and lemon juice along with coriander and 1/4 tsp salt

7. Stir coconut milk into the curry just before serving

Teriyaki Tempeh and Broccoli Stir Fry

Tue, 02 Mar 2021 20:01:28 GMT

Ingredients

1 head of broccoli, chopped to bite-size and divided into stalk and florets
1 carrot, julienned,
1 package of tempeh, sliced into strips,
1/2 cup SanJ teriyaki marinade
1 tsp cornstarch
1 tbsp brown sugar
1 tbsp cooking oil
1 tsp salt
1 -2 green onions, sliced and divided
3/4 cup white basmati rice
1/3 c mung bean sprouts
3 tbsp roasted peanuts, roughly chopped
1 tsp sesame s eeds

Instructions

1 . Thoroughly wash rice, add 2 1/4 cups of water and salt. Bring to a boil then reduce to a simmer, covered for 15 minutes or until water has been absorbed.

2. Bring tempeh and broccoli stalk to a boil for ten minutes then drain and remove from pan

3. Add oil to a pan and once shimmering add in tempeh and broccoli stalks. Allow to crisp up for one minute before adding carrots and broccoli florets.

4. Deglaze pan with teriyaki marinade and stir gently, being careful not to break apart the tempeh.

5. Dissolve sugar and cornstarch into about 1/3 cup of water. Stir in the mixture with the whites of the green onion and cook until broccoli florets are bright green.

6. Right before serving stir in mungbean sprouts to wilt. Serve stir fry over rice and garnish with green parts of onion, peanuts, and sesame seeds. Enjoy!

Thai Green Coconut Curry

Tue, 16 Feb 2021 20:05:52 GMT

Based on the Thai dish Gang Keow Waan this dish balances the four pillars of Thai cooking: spicy, sour, sweet, and salty. Easily adjust those flavors to make the perfect curry for you!

Ingredients:

3 bricks of Lotus Rice Ramen Noodles
1 lime, zested, and quartered
1 inch of ginger, minced or grated,
2 cloves garlic, minced,
1/2 eggplant, chopped to bite-size
1 red bell pepper, chopped to bite-size
1 handful of spinach or other leafy green, chopped to bite-size
1 can full-fat coconut milk, divided
2 tbsp Thai Kitchen Green Curry Paste
1 cup of water
1 tbsp soya sauce or tamari
2 tbsp Demerara or coconut sugar
3 tbsp roughly chopped Cashews
1 tsp sesame oil
3 tbsp sprouts
2 tbsp chopped cilantro

Instructions:

Bring a saucepan of water to a boil and add 3 bricks of noodles. After 1 minute begin to pry noodles apart with a fork. Drain and rinse after 4 minutes and set aside.
Over medium-high heat, add your garlic, ginger, lime zest, curry paste, and about 1/4 cup of the coconut milk and stir together.
Once combined, add 1 cup of water, soya sauce, sugar, and eggplant. Bring up to a boil and cook for 3-4 minutes, until eggplant is soft.
Add the remainder of coconut milk and red peppers. Taste too see if you want more soya sauce or sugar, remember you want the curry to be a little over seasoned because the noodles are unseasoned. Turn off heat and stir in spinach.
Optionally, toast your cashews in a hot, dry pan. Shake and toss cashews over medium heat until golden.
Pour the curry over noodles and garnish with cashews, sprouts, cilantro, a drizzle of sesame oil and a squeeze of lime.

Warm Winter Farro Bowl

Fri, 29 Jan 2021 14:54:28 GMT

A roasted veggie grain bowl with crispy chickpeas and maple tahini sauce. This meal will take about 35 minutes to prepare. Easily make this recipe gluten-free by substit uting quinoa for the farro.

Ingredients

1 cup Pearled Farro
3 Cups Mushroom Stock
1 Golden Nugget Squash
3 Tbsp cooking oil
1/4 tsp dried ginger
1/4 tsp paprika
Salt to taste (approximately 2 tsp, divided)
1 cup cooked chickpeas
2 heads baby bok choy
1/2 teaspoon garlic powder
2 Tbsp Tahini
2 Tbsp Maple Syrup
1 Lemon, J uiced

Instructions

Preheat oven to 400F
Rinse the farro thoroughly until the water runs clear. Add farro and mushroom stock to an uncovered pot, bring quickly to a boil, and then reduce to a simmer for 30 minutes
Wash your squash with warm water and a cloth and cut off any blemishes. Slice in half, scoop out the innards with a spoon, and slice into chunks. Toss in a bowl with oil, a quarter teaspoon of salt, dried ginger, and paprika. Arrange on a parchment-lined baking sheet and roast in a 400-degree oven for 20-25 minutes
Vigorously towel dry the chickpeas and toss in the same bowl with oil and salt and spread out on a baking sheet and roast for 20 minutes, shaking the pan once or twice to make sure they cook evenly
Slice and rinse your bok choy and toss in the same bowl and add in garlic powder. When there are 7 minutes left on your squash timer add the bok choy to the same cooking sheet so the vegetables can roast together.
To make your sauce combine tahini, maple syrup, and lemon juice in a bowl with a fork. Thin out using extra farro cooking liquid or hot water
Drain the remainder of liquid from farro (there shouldn’t be much) and plate up!

mngf_co-op

Vegan Biryani w/basmati rice, cilantro-mint chutney & warm Naan

Ingredients

Instructions

Ingredients for Cilantro-Mint Chutney

Instructions for Cilantro-Mint Chutney

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Instructions for Aji Verde Tahini Drizzle

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Baked Enchiladas & Mexican Spiced Rice

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Thai Coconut Noodle Soup

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Mac n Cheeze & Lemony Mushroom Lentil Salad

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Spicy Coconut "Butter" Tofu & Cauliflower Curry

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Sweet Potato Black Bean Veggie Burgers

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Vegan West African Sweet Potato & Organic Peanut Stew

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Rich & Creamy Moussaka w/greek salad

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Ginger Sesame Orange Soba Noodles with Crispy Tofu

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Za'atar Roasted Celeriac and Cauliflower with Herbed Quinoa

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Springtime Lemon Asparagus Risotto

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Mexican Lentil Walnut Cups and Pan-Fried Cinnamon Bananas

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Instructions

Buffalo Cauliflower Caesar Wraps

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Instructions

BBQ Jackfruit Tacos with Chipotle Jerusalem Artichoke Slaw

Ingredients

Instructions

Eggplant "Parmesan"

Ingredients

Instructions

Lentil Dahl With Rice, Naan, and a Kachumber Salad

Ingredients

Instructions

Teriyaki Tempeh and Broccoli Stir Fry

Ingredients ﻿

Instructions

Thai Green Coconut Curry

Ingredients:

Instructions:

Warm Winter Farro Bowl

Ingredients

Instructions

Ingredients