Category Archives: Uncategorized

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… Continue reading →

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… Continue reading →

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… Continue reading →

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… Continue reading →

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,… Continue reading →