Szechuan Tofu, Broccoli and Mushroom

by: vegetariantimes.com

Serves 4

This dish is delicious!  It takes under 30 minutes to prepare.  I made a few adjustments.  I didn't have sherry so I used Apple Cider Vinegar.  If you make this adjustment, reduce the amount of vinegar to half of the amount (1/8 cup).  Then add 1/8 cup water.  I also used baby bella mushrooms because that's what I had and it worked perfectly!  I didn't have carrots so I just omitted them.  Otherwise, I followed the recipe and it came out great!  I also doubled the recipe because I have big eaters in my family!  Enjoy!

Sauce

    2 Tbs. cornstarch
    1 Tbs. chili paste with garlic
    ¼ cup tamari or soy sauce
    ¼ cup sherry  
     1 tsp. sugar

    1 lb. extra-firm tofu, drained
    1 Tbs. vegetable oil
    8 oz. cremini mushrooms, sliced (3 cups)
    5 to 6 cups tiny broccoli florets (from 1 bunch broccoli)
    2 medium carrots, thinly sliced diagonally

    Make sauce: In small bowl, combine cornstarch and 1/4 cup water and stir until smooth. Stir in remaining sauce ingredients. Set aside.
    Cut tofu into 1/2 slices and pat very dry. Then cut into 1/2-inch cubes and pat dry again. In large nonstick wok or skillet, heat oil over medium-high heat until very hot but not smoking. Add tofu and stir-fry until deeply golden all over, about 2 minutes. Transfer tofu to plate.
    Add mushrooms to wok and stir-fry until they begin to release juices, about 2 minutes. Add broccoli and carrots, and pour in 1/4 cup water. Cover and cook until broccoli is tender but still bright green, about 5 minutes.
    Return tofu to wok and toss to mix. Stir sauce once and quickly add to wok. Stir until sauce thickens, about 15 seconds. Serve right away over hot rice.

Food Babe's Healthy Holiday Granola

*This is delicious! It took only 5 minutes to make!  Eat it on its own, with almond milk, or over almond milk ice cream...enjoy!!

Ingredients

• 3 cups rolled oats
• 2 cups of raw nuts of your choice (I used organic almonds and walnuts)
• ¾ cup shredded unsweetened coconut
• 1 tbsp vanilla
• ¼ cup coconut oil melted
• ⅓ cup maple syrup
• ¾ teaspoon sea salt
• 2 teaspoons pumpkin pie spice or cinnamon (I used pumpkin pie spice)
• ¾ cup dried cherries, goji berries or cranberries (I used goji berries)

Instructions

1. Preheat oven to 250 degrees
2. Combine all ingredients except for dried fruit and mix well
3. Place mixture on a large baking sheet lined with parchment paper
4. Bake for 1 hour (stirring every 20 mins so all sides evenly brown)
5. Remove granola from oven and let cool
6. Stir in dried fruit
7. Store in an airtight container for up to 2 weeks

Thai Coconut curried soup with chickpeas

adapted from lespetitesgourmettes.com

*I absolutely love this soup from Pita Jungle.  I found this copy cat recipe but had to make some adjustments since it didn't have the right texture and seasoning.  It turned out delicious!!!  Easy to make and filling. Enjoy!

Coconut Curried Soup with Chickpeas

1 tablespoon olive oil
1 red bell pepper, cored, seeded and finely diced
1 orange bell pepper, cored, seeded and finely diced
1 poblano pepper, cored, seeded and finely diced
2 large shallots, peeled and minced
1  small jalapeño chili pepper, seeded and minced (I like spicy so I used a large jalapeño)
2 garlic cloves, peeled and minced
1 tablespoon fresh ginger, peeled and finely minced
Salt and freshly ground black pepper, to taste
2 cans light coconut milk (I used 2 cans light milk and 1 can regular. I felt it needed 3 cans total)
1  1/2 to 2  1/2 tablespoons red curry paste, or more to taste (I used 4 tbsps....again, I like it spicy)
1 tablespoon soy sauce
1 to 2 teaspoons agave nectar or honey, to taste (I don't eat agave so I used 2 tbsp honey)
1 large tomato, diced
1 cup diced crimini mushrooms (I used closer to 2 cups)
2 cups drained and rinsed chickpeas (also known as garbanzo beans)
1/3 cup minced fresh Italian parsley, plus more for garnish

These ingredients were not part of the recipe, but I added for more flavor:

1-1 1/2 Tbsp curry powder

1 Tbsp Tumeric

I felt the soup needed more spice!

Instructions;

-Heat large saucepan with 1 Tbsp oil on medium high heat.  Add red and orange peppers, poblano, shallot, jalapeño, garlic and ginger.  Saute until vegetables are tender, about 5-6 min

-Season vegetables with salt and pepper.  Then add the coconut milk, and curry paste.  Stir well to blend and bring to a low simmer for 5 min

-Add soy sauce, honey, and more paste if needed.  Also add turmeric and curry powder at this time.

-Stir in the tomato, mushrooms, and chickpeas; continue to simmer over medium for another 5 minutes.  Taste again and adjust seasoning to your liking.

-add minced parsley and stir to combine.

-I added one final step.  I ladled the soup out of the saucepan and put in my Vitamix blender.  I pulsed it and then put back into the pot. I had to do this 3 times because of the quantity.  Be careful not to overfill the blender because the soup is hot (don't fill more than half way and pulse it on the low speed).  After pulsing all the soup, put it back in the pan mix and serve.  I liked it better with the chick peas slightly blended.  It also helped thicken the soup to the right thickness.  It looked and tasted just like the soup at Pita Jungle.  You can omit this step, but I felt it added to the soup.

-I serve it with pita chips!

Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh

From: Food 52.com  By: Gena Hamshaw

One of my daughters loves tempeh! So, since they are home from college, I thought I'd make a new tempeh dish.  This was a hit!  I served it with a baked sweet potato.  I always make sure to buy my tempeh organic and non GMO.  It is important to let it marinate.  I doubled the recipe but didn't dress it so that we could eat it at lunch the next day! enjoy!

Serves 4: Basic Marinated Tempeh       

2tablespoons apple cider or rice vinegar (apple cider is my preference)

• 2 tablespoons soy sauce or tamari
• 2tablespoons water
• 1teaspoon grated or minced ginger root
• 1teaspoon toasted sesame oil
• 8ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
• 2teaspoons coconut oil (optional, for frying)

Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing

• 6ounces snow peas, trimmed
• 2 cups red cabbage, shredded
• 1cup carrot, shredded
• 2cups mizuna (I used arugula since Sprouts doesn't carry mizuna.  It worked great)
• 2green onions, sliced thin
• 1/4cup cilantro, diced
• 2tablespoons mellow white miso(make sure to buy non GMO)
• 1tablespoon dijon mustard
• 1/4cup olive oil
• 3tablespoons lemon juice
• 1small clove garlic, minced
• 1tablespoon maple syrup

1. To prepare the tempeh, whisk together the vinegar, soy sauce or tamari, water, ginger, and sesame oil. Arrange tempeh in a large, shallow bowl (a small casserole will also work) and pour the marinade over the pieces. Allow them to marinate for 2-3 hours (or over the course of a day, refrigerated).
2. You can either bake or pan fry the tempeh. (I did the pan fry method) To fry, heat the coconut oil on a skillet pan or in a large frying pan over medium high heat. Cook each side for about four minutes, and serve hot. To bake, heat an oven to 375 degrees and bake them tempeh pieces for 25 minutes, flipping once through.
3. To prepare the salad, heat a small pot of water to a boil and boil the snow peas for about thirty seconds. Rinse under cold water and let them dry, then cut the peas in halves or thirds.
4. Mix all remaining salad ingredients. 
5. To make the vinaigrette, blend the miso, mustard, lemon, oil, garlic, and syrup in a blender till smooth or whisk together briskly. Dress the salad to taste, and top with the seared tempeh.

Peanut butter (or any nut butter) Carob energy bites

From: veganyumminess.com

**I made these energy bites because I love to eat a little something before I workout.  They are SO easy and literally took me 10 minutes! I did make some substitutions from the recipe below.  I used all organic ingredients and eliminated the carob chips since I was eating them early in the morning.  I love them even without the chips.  Also, instead of peanut butter, I used the Nuttzo 7 nut and seed butter (see picture above).  It is organic, Non GMO, and healthier than regular peanut butter.  It is delicious in this recipe! Right now my Costco is selling it.  It is a deal! I bought several.  Check out your local Costco because it is expensive at Sprouts (but worth the money)! The other substitution I made was I used organic Grade B maple syrup (lower glycemic than Grade A).  I try to avoid Agave nectar since most of it is highly processed.  They turned out great with the substitutions I made and I will definitely make again!! Enjoy!

Peanut Butter Carob Energy Bites

 

Print

Prep time

10 mins

Total time

10 mins

 

Author: Lindsay Rey

Serves: 16 bites

Ingredients

• 1 cup rolled oats
• ½ cup chia seeds
• ½ cup shredded coconut (sweetened or unsweetened) I used unsweetened
• ½ cup carob chips (Chocolate works too.) I omitted the chips
• ½ cup natural smooth peanut butter (plus 1 tablespoon, if needed for binding)I used Nuttzo-I added a bit more to make it all bind
• 3 tablespoons agave nectar (or maple syrup)I used Grade B maple syrup
• 1 teaspoon vanilla
• ¼ teaspoon salt

Instructions

1. Mix all ingredients together in a medium-sized bowl.
2. Use your hands to knead ingredients together for a minute or two--this step will help to bind the mixture together so you can form balls.
3. Using your hands, form mixture into 2-tablespoon sized balls.
4. Store in an airtight container in the refrigerator for up to 5 days, or eat immediately.
5. Makes about 16 energy bites.

Notes

This recipe was inspired by Marla Meridith's Chocolate and Coconut Granola Bites found here: http://www.familyfreshcooking.com/2015/03/22/chocolate-coconut-granola-bites-recipe/

Kale Salad with toasted pecans

**I'm always looking for new kale salad recipes.  I was in Vegas last week and had a delicious kale salad at SW Steakhouse at the Wynn.  They have a great vegan menu there! Anyways, the waiter gave me the ingredient list but not the amounts so i just came home and winged it! It was delicious!! The whole family liked it! I used all organic ingredients.

Ingredients:
1 bunch kale
1 cup toasted pecans (chopped) (I toasted them in a tsp of coconut oil for 10 min at 350 degrees)
half apple

dressing:
olive oil
Nutiva hemp oil
Braggs apple cider vinegar
salt & pepper

Wash the kale and cut out the core.  Then, roll the kale up tight and finely dice.  Finely dice the apple.  You want thin slices...not cubes.  The apple tastes better in the salad when it is fine.  Chop the pecans after they've been toasted.

Take equal parts olive oil, hemp oil, and apple cider vinegar and put in a salad dressing container.  Shake well.  Add salt and pepper to taste.  Taste the dressing before you add it to the salad to make sure it is to your liking.  If you don't have hemp oil, use double the olive oil.  If you have never tried hemp oil, I strongly recommend it for salad dressings.  Buy only organic and I recommend the Nutiva line.

Toss the dressing with the kale and apples and let sit for 30 minutes.  Top with toasted pecans when serving.  Enjoy!

Carrot Cake Energy Balls

Serves 9
Prep time 25 minutes plus 30 minutes chill time
Cook time: NONE!

**I get up very early to workout every day and just like a little something to give me energy.  I eat 2 of these and they are great! I don't get fatigued and I'm not having to eat a processed energy bar.  I use a one inch ball scoop so that they are all the same size and it makes it easy! They store great in the refrigerator.  I love to eat raw food whenever I can...they are the perfect healthy snack to give you energy! Enjoy!

Ingredients:

2 medium carrots
12 dates (or 1/2 cup), pitted, chopped
1 cup pecans, toasted (I didn't toast mine due to time and they were fine)
1/4 cup macadamia nuts or walnuts
1 teaspoon real vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger, freshly grated
pinch sea salt
1/3 cup unsweetened coconut flakes

Instructions:
Blend the carrots and the dates together in a food processor for about 2 to 3 minutes, or until evenly combined.

Add the pecans and macadamia nuts and process for another 2 to 3 minutes or until a smooth texture forms. Scrape down the sides of the processor bowl, as needed.

Add the vanilla and all the spices and blend until combined.

Form the balls by rolling the carrot mixture into 18 balls, about 1-inch in diameter each.

Spread the coconut flakes on a plate, and roll the balls in the flakes to coat evenly.

Refrigerate for about 30 minutes before enjoying. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Nutritional analysis per serving (2 balls): calories 154, fat 12 g, saturated fat 2 g, cholesterol 0 mg, fiber 3 g, protein 2 g, carbohydrate 13 g, sodium 38 mg

A Must Read Book!

I'm passionate about the quality of food we eat.  If you have not heard of the Food Babe, you are missing out! Her book "The Food Babe Way" released yesterday.  It is a must read!  As important it is for me to eat plant strong, it is equally important that I know what's in my food.  She has great tips and recipes.  I've posted quite a few on my blog.  You can buy it on Amazon or your local bookstore. She is impacting big companies and getting them to use "real ingredients".  I'd also recommend liking her on Facebook!

White Bean Chili

By: The Food Babe Way Book

I always love a good vegetarian chili.  This was delicious! I used all organic veggies and beans and it was very filling.  Adding the diced avocado on the top was a good addition! Enjoy!


Serves 4

Ingredients:
2 Tbsp olive oil
1 medium onion, diced
1 red pepper, diced
1 medium carrot, diced
5 garlic cloves, minced
1 tsp smoked paprika
Dash of cayenne pepper
1/2 tsp cinnamon
1 tsp cumin
1 tsp turmeric
8 large tomatoes, dice, or a 14 to 18 ounce can diced tomatoes
Two 15 ounce cans chickpeas, rinsed and drained
4 cups vegetable broth
Sea salt and freshly ground black pepper
1 medium zucchini, diced
1 diced avocado (optional...I added this on my own and really liked it)

1. Heat the olive oil over medium heat in a large soup pot
2. Add the onion, bell pepper, carrot, and garlic and saute until the vegetables are tender
3. Add the spices and cook for one minute
4. Add the tomatoes, chickpeas, and vegetable broth and bring to a boil. Season with sea salt and
   pepper.
5. Turn down to a simmer and cook for about 20 minutes.  Add a little water if more liquid is needed
6. Add the zucchini and cook for about 20 minutes more.  Serve hot; store leftovers in the refrigerator
    for up to 3 days

**I topped mine with diced avocado and loved it!

Homemade almond butter and almond milk

from: Curiousnut.com

Almond Butter

The oil I use for the almond butter

mixing up the almond milk

storing the almond milk

Up until now I never thought I'd make almond milk.  It was always too much work!  I didn't want to soak nuts and strain them.  I'm a busy mom with 3 kids and we go through a lot of this milk so I never made it until my husband came across this EASY recipe!  I'm enclosing the milk and butter recipe together because you make it at the same time.  And, it takes about 10 minutes total! Yep...it's that easy! None of the nasty preservatives...just good clean food!  I will say that you MUST have a Vitamix blender or other high quality high speed blender or you could blow up your motor.

Almond butter:

You make this first and then you make the almond milk using the almond butter

4 cups raw almonds (not roasted or salted)

2-4 tbsp of high quality healthy oil.  I use all Nutiva oils and put the picture of the oil I use above.

Put the oil in the blender first to make it blend easier.  I did about 3 tbsp.  Add the 4 cups almonds.  Then turn on high and start using the plunger to really help mix it up.  It is tiring work for your arm!  If it's not creamy enough, add a bit more oil.  You don't have to put any oil in it but we like the consistency better with oil.  Once it is all creamy, transfer to a container that you can tightly seal and keep in the refrigerator. 

I use this nut butter in my smoothies, on celery, and to make my almond milk!

Almond Milk:

There will be some almond butter residue in your blender...that is perfect for your first batch of almond milk!  You need approximately 1 tbsp almond butter to 1 cup water.  I make 4 cups of milk at a time.  

1 cup water

1 tbsp almond butter

vanilla extract and sweetener to taste

I put 4 cups water and 4 tbsp almond butter in the blender.  I add 1 tsp organic vanilla extract and 1 tsp organic raw honey.  **You can add more/less vanilla and choose another sweetener or no sweetener if you like.  I find that just a touch of both makes it delicious and makes the kids like it too!

Blend ingredients together until it is frothy.  Pour in a sealed container.  It will separate so shake before pouring!  

Enjoy these healthy alternatives to store bought products!  It will save you a lot of money!  I buy my almonds in the bulk section of Sprouts for the best deal.  

Thai Spiced Pumpkin Soup

By: Food Babe.com

I am trying to make more soup lately.  I've read where it really helps to fill you up so I've been on the hunt for healthy and easy recipes.  This one fits the bill!  It is delicious!!  Even my kids liked it.  I doubled the recipe so I'd have leftovers.  Don't forget to top it with cilantro and pumpkin seeds...it adds a lot to the soup!  I followed the recipe exactly and used my immersion blender.  Enjoy!!

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: 4

Ingredients

• 2 teaspoons coconut oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 cups pumpkin, peeled and small dice (or 1 BPA free-can or container of pumpkin puree)
• 2 cups vegetable broth, more as needed
• 2 cups of coconut milk
• 1 bay leaf
• ¼ teaspoon dried thyme
• 2 tablespoons red curry paste
• ½ teaspoon nutmeg
• sea salt and pepper, to taste
• 4 tablespoons pumpkin seeds (pepitos)
• 4 tablespoons fresh cilantro

Instructions

1. In a pot, heat coconut oil over medium heat. Add the onions, garlic and pumpkin and cook 4-5 minutes.
2. Add the stock, coconut milk, bay leaf, thyme and curry paste and cook for 15-20 minutes, adding more stock as needed.
3. Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender.
4. Place back on the stove and add the nutmeg and season with salt and pepper as desired. Heat until warmed through.
5. To serve, place the soup in a bowl and top with the pumpkin seeds and chopped cilantro. Enjoy!

Vegan Grilled Cheese Sandwiches

From: veganyumminess.com  Author: Lindsay Rey

In my quest to make a grilled cheese sandwich to go with my tomato soup, I thought I'd give this recipe a try.  The cheese was very good! It's the consistency of Velveta cheese...just much healthier and tastes better! :) I put it in the refrigerator for an hour to thicken up.  I will say, it is very messy.  I didn't mind.  I dipped it in the tomato soup recipe on my blog and it was fabulous!!  I have a lot of the cheese mixture left over.  I will make macaroni and cheese out of it tomorrow night!

Ingredients:
1 2/3 cups peeled and finely diced potatoes (i used Russets, but yellow work as well)
1/4 cup peeled and diced fresh carrot
1/3 cup peeled and diced onion
2/3 cup water (preferably from pot of cooked veggies above)
1/2 cup raw cashews (pre soaked for a few hours if not using a high speed blender)
1/4 cup coconut milk (lite or full fat)
2 tbsp nutritional yeast flakes
1 tbsp lemon juice
1 tsp salt (or to taste)
1/4 tsp garlic powder
1 loaf vegan french bread, or vegan bread of your choice
Vegan butter (I used Earth balance) or coconut oil for grilling sandwiches.

Instructions:

1. In a medium saucepan, bring several cups of water to boil.
2. Place prepared potato, carrot, and onion into the boiling water, and cook until potatoes are fork tender, or about 10 minutes.
3. While your potatoes, carrot, and onion are cooking, place ⅔ cup water (preferably water from your pot of cooking/cooked vegetables), cashews, coconut milk, yeast flakes, lemon juice, salt, and garlic powder into your blender. Blend on high until everything is creamy smooth.
4. When potatoes are fork-tender, place potatoes, carrot, and onion into your blender--using a slotted spoon to avoid adding excess water to your cheese.
5. Blend everything on high until smooth.
6. You can use this cheese as is (pretty warm) to make your grilled cheese sandwiches, or you can place it in the fridge for a few hours or days to cool and thicken up slightly--which makes a less messy grilled cheese sandwich. If you're like me, you don't mind ooey gooey all-over-the-place cheese, and the hot stuff works just fine.
7. Slather your cheese sauce on 2 thick slices of bread, slap 'em together, and brush the outsides of your sandwich with either coconut oil (or other heat-safe oil of your choice) or vegan butter. (I use Earth Balance, generally.)
8. Place your sandwich in a preheated pan or griddle on medium heat. Usually, my sandwiches only need about 30 seconds to 1 minute on each side to be nice and crispy. Check your first sandwiches frequently, as they can burn quickly without warning.

Vegan Creamy Tomato Soup

From: veganyummies.com  Author: Lindsay Rey

I was on the hunt for a delicious tomato soup that didn't contain any dairy.  I found it in this recipe!!  This is delicious!!  Everyone in my family loved it.  I made this along with the vegan grilled cheese sandwiches.  A perfect combo meal for a chilly December night!  I doubled the recipe so that I would have leftovers.

Serves: 3-4

Ingredients:
1 cup diced onion
1 large clove garlic,  minced
1 tsp plus 1 tbsp extra virgin olive oil (divided, optional)
1/2 cup raw cashews (soaked for a few hours, if you are not using a high speed blender) I used
  my Vitamix blender and did not soak them.  It came out perfect.
1/2 cup water
4 1/2 cups stewed tomatoes (three 14.5 ounce cans)
1/4 cup coconut milk
1 tbsp granulated sugar
1 1/2 tsp dried basil
3/4 tsp salt (or to taste)

Instructions:
1. In a pan, saute onion and garlic in 1 tsp olive oil for 1-2 minutes, just until they are soft and fragrant

2. Place cashews and water in blender. Blend on high for about 30 sec or until the mixture is fairly smooth and creamy. If you need more liquid, add a cup or two of your stewed tomatoes and blend again until all the cashew pieces have disappeared.

3. Add your sautéed onion/garlic and remaining stewed tomatoes to blender and blend until smooth.

4. Pour blender contents into a saucepan on medium to medium-high heat. As soup begins to simmer, stir frequently to prevent lumpiness and burning.  Simmer for about 8-10 minutes, or until soup color has darkened slightly.

5. Add remaining ingredients: 1 tbsp olive oil, coconut milk, granulated sugar, dried basil, and salt to your saucepan.

6. Taste for salt and serve immediately!

Vegan Peanut Butter Chocolate Chip Cookies (Gluten Free)

Ok...These are just DELICIOUS!!  Finding a good vegan cookie is tough for me.  My sister in law passed this recipe on to me.  I made these cookies just like the recipe but didn't use chocolate chips.  Instead, I put 2 tbsp. of chia seeds in the batter (I doubled the recipe).  I recommend doubling the recipe since it doesn't make a lot and they freeze great!  The whole family will devour these!

Ingredients:
1 1/2 cups almond flour/meal (I used almond meal from Trader Joes)
3 tbsp xylitol or organic cane sugar (I used organic sugar)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup melted coconut oil
2 tbsp peanut butter
1 tsp vanilla extract
2 tbsp almond milk
1/3 cup chocolate chips (Enjoy life foods mini chips work great)
*I added chia seeds to the recipe and loved it (see note above)

Instructions:
1. Preheat oven to 350
2. In a medium bowl, add the first four ingredients.
3. Add peanut butter, vanilla extract, and milk to a small bowl.
4. Bring the coconut oil to liquid form on the stovetop over low heat, measure 1/3 cup after it is in    liquid form, then pour over the peanut butter.  Mix until smooth
5. Add the wet ingredients to the dry ingredients and mix
6. Fold in chocolate chips and/or chia seeds
7. Scoop out a tbsp at a time and roll into a ball.  Place on a cookie sheet and press down slightly.
8. Bake until golden brown for 12 minutes.  They will be soft when you take them out, but will harden after a few minutes.  Once they have hardened, remove them from the cookie sheet.

Enjoy!

Green Chile

By: foodbabe.com

*This dish is amazing!!  I live in Arizona and the temperature dipped below 100 degrees today so I felt like making a warm dish! :)  I made this dish exactly like the recipe and it was delicious!  My husband and son loved it as well.  I served it with blue corn tortilla chips and topped it with cilantro and avocado.  It was just as tasty the next day for lunch.  Enjoy!

Ingredients

• 1/2 tbsp olive oil
• 2 green bell peppers chopped
• 1 large onion chopped
• 1 teaspoon ground coriander
• 2 tablespoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon salt
• 1 bay leaf
• 1 jar of tomatillo salsa (the green kind)
• 1 can of diced green chiles, drained
• 1 small jalapeño, seeded and finely sliced
• 1 quart vegetable broth
• 2 cans of Eden Foods cannellini beans
• 1 cup of chopped cilantro
• 1 lime cut into wedges

Instructions

1. Add  ½ tablespoon oil, bell pepper and onion and cook until softened and golden brown
2. Add bay leaf, tomatillos, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 40 mins
3. If you like more broth and less chunky chili, add up to two additional cups water (I did not do this)
4. Gently stir in beans and cook for 30 minutes more
5. Stir in cilantro at the very end, right before serving (I added avocado on top as well)

Freekeh, Zucchini & Pistachio Salad

by: ohmyveggies.com

This ancient grain, Freekeh, was just introduced to me.  It is delicious!  Tons of protein!!  It is a combination of quinoa/rice in flavor and texture.  I ordered it on Amazon and got a organic/non GMO type.  We all loved this recipe!!  It was a great side dish to my veggie burger.  

Ingredients:
1 c. uncooked freekeh
2 1/2 c. vegetable broth
1 small zucchini, quartered lengthwise and sliced (I also steamed mine.  Try to do organic if possible)
1/4 c. chopped roasted pistachios
2 tbsp chopped parsley
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
salt and pepper to taste

Instructions:
Bring the freekeh and broth to a boil in a medium saucepan.  Reduce heat to low, cover, and simmer for 20-25 minutes, until tender.  Drain off any excess liquid if necessary.  (I cooked mine for 20 min)

Transfer the freekeh to a large bowl and toss it with the zucchini, pistachios, and parsley.  Stir in the olive oil and lemon juice and season with salt and pepper to taste.
Enjoy!

Gazpacho

From: The Food Babe

*This is seriously one of my favorite summer dishes so far!  I was a little worried it would taste like salsa but it doesn't.  All of my family loved it...even my teen son!  It was extra delicious because i used home grown tomatoes, jalepenos, and basil.  The rest of the ingredients I bought.  I used all organic veggies to keep it as healthy as possible.  I found it was even better the next day! Enjoy!!

Serves 8

Ingredients:

• 5 cups ripe tomatoes diced (~8 tomatoes)
• ⅓ cup fresh lime juice
• 1 jalapeno seeded and minced
• 1 garlic clove minced
• 1 tbsp fresh chives minced
• 1 tbsp fresh basil chopped (About 6 leaves)
• 1½ tsp of balsamic vinegar
• ½ tsp cumin
• ½ tsp sea salt
• 1 large seedless cucumber diced
• 1 green pepper diced
• ¼ red onion diced (About ¼ cup)

Instructions

1. Place 1 cup of diced tomatoes, lime juice, jalapeno, garlic, herbs, spices and salt in food processor or high speed blender to make the base of the soup – puree until smooth
2. Add the rest of the diced tomatoes, cucumbers, bell peppers, and red onion to base and stir well to combine
3. Refrigerate for a few hours to allow time for the vegetables to absorb all the flavors
4. Serve with diced avocado and celery sticks on top (Optional)