Roasted Veggie, Chickpea & Pesto Quinoa Salad Ingredients For the roasted veggies/chickpeas: 1 red onion, chopped 1 red bell pepper, chopped 1 cup grape tomatoes 2 cups sliced baby bella mushrooms 1 can chickpeas, rinsed and drained 1 tablespoon olive oil 2 teaspoons garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt Freshly ground black pepper For the quinoa: 1/2 cup uncooked quinoa 1 cup water For the pesto: 1 cup basil leaves 1/2 lemon, juiced 2 tablespoon water 1 clove garlic 2 tablespoons chopped cashews (or can sub roasted sunflower seeds to make it nut free) 1/4 cup grated parmesan 1/8 teaspoon salt Instructions Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper. Drizzle olive oil over veggi ...

Easy Vegetarian Chili Ingredients 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 2 garlic cloves, minced 1 red bell pepper, diced 1 (14-ounce) can diced fire-roasted tomatoes 1 (14-ounce) can red beans, drained and rinsed 1 (14-ounce) can pinto beans, drained and rinsed 1 cup water or broth 3 chipotle peppers from canned chipotles in adobo, diced, plus 3 tablespoons sauce* 1 cup corn kernels, fresh or frozen ½ teaspoon sea salt Freshly ground black pepper 1 tablespoon lime juice, plus wedges for serving Serving suggestions: Avocado or Guacamole Greek yogurt or sour cream Jalapeño or serrano peppers, diced or sliced Cilantro Pickled Onions Instructions Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the ...

Vegan Broccoli Soup Ingredients 2 tablespoons extra-virgin olive oil, more for drizzling 1 small yellow onion, diced ½ cup chopped celery ⅓ cup chopped carrots 1 lb. broccoli, stems diced, florets chopped 1 small yukon gold potato, diced (1 cup) 4 garlic cloves, minced 4 cups vegetable broth 3 cups cubed bread, for croutons ½ cup raw cashews 1½ teaspoons apple cider vinegar 1/2 teaspoon Dijon mustard ¼ cup fresh dill 1 tablespoon fresh lemon juice 3/4 teaspoon sea salt freshly ground black pepper Instructions Preheat the oven to 350°F and line 2 small baking sheets with parchment paper. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, ...

Sweet Potato Brownies Ingredients 3/4 cup sweet potato puree 1 cup peanut or almond butter OR allergy-friendly sub 1 tsp pure vanilla extract 1/4 cup + 2 tbsp flour (Oat, white, or spelt flour all work, and readers have reported success with almond flour) 1/2 cup mini chocolate chips + more for the top optional 2/3 cup sugar 1/4 cup + 2 tbsp cocoa powder 1 1/2 tsp baking soda 1/8 tsp salt Instructions Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. Gently heat your nut butter until easily stir-able. Then whisk it together with the sweet potato and vanilla extract in a large bowl. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), and smooth into the pre ...

Butternut Squash Hummus with Feta & Pomegranate Serves: serves 6 to 8 as an appetizer Ingredients 1 cup cubed butternut squash (½ inch cubes) 1 large or 2 medium garlic cloves 1½ cups cooked chickpeas, drained and rinsed ¼ cup tahini 3 tablespoons fresh lemon juice ½ teaspoon cumin ½ teaspoon coriander ½ teaspoon cayenne, less if sensitive to spice ½ teaspoon sea salt, plus more for sprinkling ¼ cup extra-virgin olive oil, plus more for drizzling ¼ cup water, or as needed freshly ground black pepper for topping & serving: ¼ cup POM POMS pomegranate arils ¼ cup feta cheese 2 tablespoons chopped parsley 2 tablespoons microgreens, optional drizzle of olive oil pita, crackers and/or veggies Instructions Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the s ...