Roasted Eggplant and Quinoa Salad 4 cup cooked tricolor quinoa1 jar Trader Joe's Bruschetta (or any Bruschetta you prefer)1 bunch fresh parsley (for garnish)1 eggplant (sliced into 1 inch cubes)2 tbsp olive oil Put diced eggplant in a bowl and drizzle with olive oil...
Roasted Curry Chickpea Salad 2 15 oz cans drained and rinsed organic chickpeas2 stalks diced celery1/2 cup golden raisins1/4 cup spicy mustard1/2 bunch of parsley2 tbsp curry powdersalt and pepper to taste2 cloves diced garlic1/4 cup vegan mayo Roast chickpeas on a...
Roasted Asparagus 12-16 oz asparagus1/2 tbsp olive oil (optional)1 tbsp lemon pepper seasoning Preheat oven to 450 degrees.Cut off the ends of asparagus.Place in large bowl and drizzle with olive oil, if using, and sprinkle with lemon pepper. Mix around with your...
Red Pepper Plums and Couscous 1 to 2 tbsp extra-virgin olive oil1 1/2 large onion (chopped)15 oz canned chickpeas1 tsp red pepper flakes1 cup chopped plums (if in season)3 cup low-sodium veggie broth1/2 tsp cinnamon2 cup dry couscous or quinoa1/3 cup fresh mint (or...
Red Pepper Pasta 14 oz roasted red peppers1/4 cup red onion1 cup vegetable broth1/2 cup coconut cream2 tablespoon Creole seasoning1 teaspoon onion powder3 cloves Garlic1 lb pasta of choice Cook pasta to directions and set aside.In a stock pot, bring red peppers, red...
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