INGREDIENTS: FOR THE RISOTTO: 1 yellow onion, diced 1 clove garlic, chopped 1 red bell pepper, diced 2 cups farro (see note) 6 cups no-salt-added vegetable broth 6 ounces shiitake mushrooms, thinly sliced 1 cup thinly sliced butternut squash 1 cup diced zucchini 1 ounce unsulfured dried figs, diced 1 teaspoon fresh oregano 1 teaspoon… Continue reading Farro and Vegetable Risotto with Dried Figs and Red Cabbage
Category: Main Dishes
Oven Roasted Autumn Vegetables
INGREDIENTS 4 cups Brussels sprouts, cut in half3 cups acorn squash, peeled and diced1 cup pecans, chopped1 cup dates, chopped1/4 cup apple cider vinegar2-3 cloves garlic, minced2 tablespoons unsalted mustard1 teaspoon black pepper1/2 teaspoon ground cinnamon1/2 teaspoon ground chili flakes1/4 teaspoon nutmeg PREP TIME10COOK TIME45SERVES6 DIRECTIONSPre-heat oven to 375°F.Combine Brussels sprouts, acorn squash,… Continue reading Oven Roasted Autumn Vegetables
Stuffed Acorn Squash
INGREDIENTS: 1 acorn squash 3 cups chopped organic celery 1 cup chopped onion 3 tablespoons chopped red pepper 2 cups unsweetened applesauce (or blend some apples) 1/2 teaspoon curry powder 1 teaspoon cinnamon 1 tablespoon salt substitute 2 6-7 ounce bags organic baby spinach INSTRUCTIONS: Halve squash and scoop out seeds. Sprinkle cut sides with… Continue reading Stuffed Acorn Squash
Curried Cauliflower
1 28 oz Can Whole Tomatoes (no salt added) 1 Onion 1 lb Frozen Cauliflower .5 lb Frozen Mixed Veggies 2 Potatoes Spices (I used fresh ginger, garlic, cumin, turmeric chili powder and coriander, ) Put all in a pot, bring to boil, simmer 10 minutes. Serve over Cooked Long Grain Brown Rice or Quinoa… Continue reading Curried Cauliflower
One Pan Mexican Quinoa
INGREDIENTS: 2 cloves garlic, minced 1 jalapeno, minced 1 cup quinoa 1 cup vegetable broth - 1 tablespoon set aside 1 (15-ounce) can unsalted black beans, drained and rinsed 1 (14.5 oz) can fire-roasted, salt free diced tomatoes 1 cup corn kernels, frozen, canned or roasted 1 teaspoon chili powder 1/2 teaspoon cumin salt substitute… Continue reading One Pan Mexican Quinoa
2 Bean Mexican Delight
This is a "Hey, I Can Make That!" recipe. It has very few ingredients which are familiar. This recipe can be made quickly.
Valentine’s Day Lentil, Flax, and Beet Burger
Ingredients ½ cup Lentils ½ cup Wild rice 3 large garlic cloves, minced ¼ cup red onion ¼ cup grated zucchini ¼ cup red beets ¼ cup carrots 3 tbs chopped almonds 1 tbs ground flax seed ⅓ cup nutritional yeast 1 tsp chili powder ½ tsp curry ¼ tsp cayenne ½ tsp coriander ½… Continue reading Valentine’s Day Lentil, Flax, and Beet Burger
Spinach Stuffed Mushrooms
INGREDIENTS: 1 small onion, chopped 12 large mushrooms, stems removed and chopped 1 clove garlic (or more to taste), minced 1/2 teaspoon dried thyme 1/4 cup no-salt-added vegetable broth 5 ounces fresh spinach 2 tablespoons raw almond butter 1 tablespoon nutritional yeast 1/4 teaspoon black pepper, or to taste INSTRUCTIONS: Preheat oven to 350 degrees… Continue reading Spinach Stuffed Mushrooms
Easy One Pot Rice Cooker Meal
Ingredients: 2 cups brown rice 4.5 cups unsalted vegetable broth 1/2 lemon 1 1/2 cups frozen mixed veggies 1 cup frozen green beans 1 can salt-free chickpeas, drained 2 tsp tomato paste 1 tsp garlic powder 1 tsp Italian seasoning 1 tsp chili flakes Directions: Put all ingredients into your rice cooker. Cook until… Continue reading Easy One Pot Rice Cooker Meal
Zucchini Bean Burrito
INGREDIENTS: 1 red onion, chopped 2 cloves garlic, chopped 1 green pablano chile, seeded and thinly sliced 1 medium tomato chopped 2 cups zucchini, chopped 3 cups cooked pinto beans or 2 (15 ounce) cans, no salt added 1 tablespoon chili powder 1 teaspoon ground cumin 2 tablespoons chopped cilantro 6 large napa cabbage leaves… Continue reading Zucchini Bean Burrito