Instant Pot Potato Carrot Medley 1 onion white (diced)4 pound potatoes – Yukon gold (cut into chunks, usually in half or fourths)1 pound carrots – baby carrots (cut in half if medium sized)1 1/2 cup vegetable broth3 sprigs Fresh Rosemary (chopped finely...
Classic Vegan Pesto Pasta 4 ounce Basil1 clove Garlic1/4 cup hemp hearts1/3 cup olive oil1 lb pasta Prepare pasta according to package directions.While the pasta is cooking, prepare the sauce. Wash your basil and remove leaves from stems. Place the leaves into your...
Chickpea Chana Saag 15 ounce can chickpeas1/2 cup vegetable broth1 1/2 cup diced tomatoes1 tbsp garam masala1 tsp garlic powder1 tsp coriander powder1 can coconut milk10 ounce bag frozen chopped spinach Combine all ingredients except the chickpeas into a saute pan set...
Cauliflower, Sweet Potato & Mixed Bean Stew 1 can chickpeas1 can black beans1 can red kidney beans2 onions (chopped)5 clove Garlic (chopped)2 medium sweet potato (peeled and chopped)1 medium head cauliflower (chopped)2 can diced tomatoes in sauce2 tbsp curry powder1...
Baked Stuffed Sweet Potatoes 2 large sweet potatoes1 block tofu ((use chickpeas if making soy free))1/4 cup prepared teriyaki sauce1/2 cup shredded carrotsHandful of fresh cilantro and sesame seeds (optional) Preheat oven to 425 F.Cut potatoes lengthwise, wrap in...
Sun-Dried Tomato Linguine 2 cup warm water1/2 medium yellow onion (diced)2 clove Garlic (peeled)2 cup halved cherry tomatoes1/2 cup chopped fresh basil15 ounce can no-salt-added tomato sauce6 ounce can no-salt-added tomato paste2 tsp maple syrupblack pepper to taste1...
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