Lentil Loaf

This has been a favorite dish to make this holiday season. It is easy to make and very tasty!

This recipe is from Simnett Nutrition:

Ingredients:

Lentil Mix:

• 2 cups cooked lentils (you can buy these already cooked at Trader Joe’s or make your own from dry – cover the lentils with water in the instant pot and cook on high pressure for 17 minutes)
• 1 cup rolled oats, ground into flour
• 1/2 cup walnuts, ground
• 2 tbsp ground flax seed

Veggie Mix:

• 1 carrot, chopped
• 2 stalks of celery, chopped
• 1/2 red onion, chopped

Sauce Mix:

• 1 tbsp tahini
• 2 tbsp tomato paste
• 1/2 cup vegan BBQ sauce (any brand will work!)
• 2 tsp vegan worchestershire sauce

Spice Mix:

• 1/2 tbsp thyme
• 1/2 tbsp cumin
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder

Frozen:

• 1/2 cup peas

Directions:

1. Combine all lentil mix ingredients into a large bowl.
2. Saute together the veggie mix. While this is sauteing, in a small bowl make the sauce mix then set aside, and in another small bowl make the spice mix and set aside.
3. Once the onion is translucent from sauteing, transfer to bowl with the lentil mix.
4. Add the sauce and spice mixes to the bowl and the frozen peas. Mix together well with your hands.
5. Once mixed, place in a large loaf tin lined with parchment paper.
6. Bake 35-40 minutes at 350F. After done baking, top with BBQ sauce or ketchup and bake for another 5-10 minutes.
7. Remove and let cool before cutting.

Bean Burgers

These bean burgers are simple, tasty, and store well for lunches.

Ingredients:

•  2 cups brown rice
• 2 cups cooked black beans
• 1/2 cup oats
• 1/2 red onion
• 4 garlic cloves
• 1 juice of a lemon
• 1 heaping tbsp chili powder
• 1 tsp smoked paprika
• Red pepper flakes (optional for some spice) … combine in food processor then bake 375 for 30 minutes

Directions:

1. Preheat oven to 375F.
2. Put all ingredients in a food processor and pulse until everything is combined. We recommend not mixing too much so that there are some whole pieces for texture. (You may need to do this in batches depending on the size of your food processor).
3. Shape into patties (recipe makes about 8 depending on size of your patties).
4. Bake for 30 minutes.
5. Serve on a whole wheat or sprouted bun with your favorite burger toppings, like lettuce, tomatoes, red onion, and mustard.

Enjoy 🙂

Ratatouille

Ingredients:

• 3-4 cloves garlic, finely chopped
• 1 large red onion, diced
• 1/2 cup pine nuts (The pine nuts make this meals so do not leave them out!)
• 1 medium eggplant, diced
• 2 large, ripe tomatoes
• 2 small zucchini, diced
• 2 small yellow squash, diced
• 2/3 cup vegetable broth
• 1.5 tsp dried oregano

Directions:

1. Heat a heavy-bottomed sauce pain over medium heat for a minute and add some water for sautéing.
2. Add onion, garlic, and pine nuts and sauté for 3 minutes or until onion slightly soft.
3. Add broth and eggplant and cook, stirring occasionally, for about 10 minutes or until eggplant tender.
4. Add tomatoes, zucchini and yellow squash and cook for about 10 more minutes or until zucchini and squash tender but still firm to the bite and brightly colored.
5. Stir in oregano about a minute before cooking is finished.

We like to serve this over some quinoa.
Enjoy!!!

Bean Jambalaya

This jambalaya uses beans instead of vegan sausage and is still so flavorful. This recipe can be made in an Instant Pot or on the stove!

This recipe is from Cilantro and Citronella.

Ingredients:

• 3 cups total cooked mixed beans (like 1/3 each: pinto, kidney, garbanzo)
• 1 onion, diced
• 1 bell pepper, diced
• 4 garlic cloves, minced
• 3 tbsp Italian seasoning
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 tbsp low sodium soy sauce
• 4 cups low sodium vegetable broth
• 1 can fire roasted diced tomatoes
• 2 cups dry brown rice
• 1/4 cup chopped parsley (optional for garnish)

Instant Pot Directions: 

1. Add all ingredients to the instant pot.
2. Set to manual, high pressure for 22 minutes.
3. Let it release naturally.
4. Enjoy with fresh parsley on top, if desired.

Stove Top Directions: 

1. Heat a large pan over medium-high heat and add a splash of water. Add the onion, and garlic and sauté until soft. Add the peppers, and another splash of water if necessary, and sauté until just beginning to soften.
2. Add all other ingredients EXCEPT for the beans. Bring to a boil then reduce the heat to low and cover the pan. Simmer gently until the rice is cooked and the liquid is absorbed – 30 to 40 minutes. Keep an eye on it near the end of the cooking time and stir from time to time to prevent the rice from sticking.
3. Once the rice is tender, stir in the beans and taste. Give it a minute for the beans to heat then serve and garnish with fresh parsley, if desired.

Basil Avocado Pasta

The avocados in this sauce helps make this recipe so creamy! You can even use this sauce on rice, quinoa, zucchini noodles, potatoes, or as a vegetable dip!

Ingredients:

• 2 avocados
• 3 garlic cloves
• juice from 1/2 large lemon
• 1/2 cup water
• handful of fresh spinach
• handful of fresh basil
• black pepper, to taste
• red pepper flakes, to taste
• pasta
• cherry tomatoes, halved

Directions:

1. Cook your pasta according to package directions.
2. While the pasta is cooking, in a blender combine the avocados, garlic cloves, lemon juice, water, spinach, basil, black pepper, and red pepper flakes. Blend until creamy and smooth. You may need to add more water depending on how thick or thin you want your sauce, but start with the 1/2 cup.
3. Taste and add more seasonings if needed.
4. Pour your pasta into your bowl, mix in some of the basil avocado sauce, and top with cherry tomatoes.

Lentil Bolognese

This recipe can be made in the instant pot or on the stove top. Directions for both included below.

This recipe is from Forks Over Knives:

Ingredients:

• 1 (28-ounce) can salt-free diced tomatoes or tomato purée
• 1 (6-ounce) can tomato paste
• 1 ½ cup brown lentils, rinsed and drained
• 3 ½ cups water
• 1 onion, diced
• 4 cloves garlic, minced
• 2 carrots, grated or finely chopped
• 2 tablespoons Italian seasoning
• 2 teaspoons poultry seasoning
• Pinch of crushed red pepper flakes
• ½ cup packed fresh basil, chopped
• freshly ground black pepper
• Garlic powder and onion powder
• Splash of balsamic vinegar or red wine vinegar

Directions:

Pressure Cooker Instructions:

1. Place the tomatoes, tomato paste, lentils, water, onions, garlic, carrots, Italian and poultry seasonings, pepper flakes, and ¼ cup chopped basil into a pressure cooker. Cook at high pressure for 20 minutes.
2. After releasing pressure, mix well, then season with pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.
3. If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender and puree until smooth.
4. Serve over whole-grain pasta, zucchini noodles, or roasted sweet potatoes.

Stovetop Instructions:

1. Saute the onions and garlic in a large pot in water or vegetable broth.
2. Add the tomatoes, tomato paste, lentils, water, carrots, Italian and poultry seasonings, red pepper flakes, and ¼ cup chopped basil.
3. Cook for 30 to 40 minutes over high heat until the lentils are soft.
4. Season with pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.
5. If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender and puree until smooth.
6. Serve over whole-grain pasta, zucchini noodles, or roasted sweet potatoes.

Tofu & Black Bean Enchiladas

This recipe has a few steps, but it really comes together easily. Chop everything before doing any cooking, then while the filling is cooking, you can start the enchilada sauce.

This recipe is adapted from I Love Vegan:

Ingredients:

• small corn tortillas
• green onion, for topping
• cilantro, for topping
• 1 ripe avocado, sliced or chopped, for topping

Filling:

• 1 small onion, chopped
• 4 cloves garlic, minced
• 2 cups (1 can) cooked black beans, drained
• 3 tsp chili powder (divided)
• 1 block extra-firm tofu, crumbled
• 2 cups kale, chopped
• ⅓ cup chopped green or red bell pepper
• ½ cup salsa

Enchilada Sauce:

• ⅓ of bean mixture from filling
• 1 cup salsa
• 1 cup vegetable broth
• 1 tsp chili powder

Filling Directions:

1. In a large skillet, over medium-high heat, add the onion, garlic, black beans, and 2 tsp chili powder. Sauté until the onion is translucent and tender. Transfer bean mixture to a bowl and set aside.
2. In the same skillet, over medium-high heat, add crumbled tofu, kale, and chopped bell pepper. Cook for 5-10 minutes. Add ½ cup salsa and 1 tsp chili powder. Mix well. Add ⅔ of the bean mixture from step 1. Mix well. Taste and adjust seasoning as needed.

Enchilada Sauce Directions:

1. In a blender, blend remaining ⅓ of the beans from step 1, 1 cup vegetable broth, 1 cup of salsa, and 1 tsp chili powder. Blend on high until smooth. Taste and adjust seasoning as needed.

Assembly:

1. Preheat oven to 375F.
2. In a baking dish, spread about 1/3 of the sauce into the bottom of the pan.
3. Place the corn tortillas in an even layer over the sauce.
4. Spread the filling on top of the tortillas.
5. Spread the remaining sauce over the tortillas.
6. Bake for 20-25 minutes.
7. Just before serving, top with chopped green onion, cilantro. Serve with fresh avocado or guacamole.

Enjoy 🙂

Pasta Salad

This pasta salad is flavorful and perfect to bring as a dish to potlucks! Plus, the dressing recipe is great on all kinds of things, like a green leafy salad or add the sauce on top of beans and a baked sweet potato!

Pasta Salad Ingredients:

• 4 cups pasta
• 1 cup broccoli, chopped small
• 1 12 -ounce can water-packed artichoke hearts, drained and chopped
• 1 purple onion, diced
• 1 red or yellow bell pepper, diced
• 2 medium-sized tomatoes, diced
• 1/4 cup sliced black olives
• 2 tablespoons chopped fresh basil

Dressing Ingredients:

• 1 15 oz can Cannellini Beans (drained and rinsed)
• 1/2 cup water
• 3 Tbs Lemon Juice
• 1 Tbs Red Wine Vinegar
• 1 Tbs Miso
• 1 Tbs Dill Pickle Juice
• 1 Tbs Spicy Brown Mustard
• 1/2 tsp Garlic Powder
• 1/2 tsp Ground Pepper
• 1/4 tsp Dill Weed
• 1/4 tsp Onion Powder

Directions:

1. Cook the pasta according to package directions until al dente. Drain and allow to cool.
2. Lightly steam the broccoli, until just tender and chop all veggies and add to a large bowl.
3. Add all dressing ingredients to your blender and blend on high until smooth.  It may look a little thin, that’s ok, the pasta will soak it up.
4. Gently toss pasta and veggies together and fold in dressing.  Gently stir until everything is well coated.
5. Cover and chill in the refrigerator for at least 1-2 hrs before serving.

Enjoy 🙂

Twice Baked Potato Skins

We love potatoes! Here is another great way to enjoy them.

This recipe is from The Engine 2 Diet:

Ingredients:

• 1/4 cup red bell pepper, seeded and chopped
• 1/2 cup yellow onion, chopped
• 1/2 cup spinach, chopped
• 1/2 cup yellow corn
• 1/2 cup nutritional yeast
• 1/2 cup low sodium BBQ sauce (or try a  homemade one, it’s at the bottom of the post)
• 2 teaspoons smoked paprika
• 1/2 teaspoon black pepper
• 8 medium to large russet potatoes (can also use sweet potatoes)

Directions:

1. Pre-heat oven to 400 degrees.
2. Wash the potatoes and place in the oven on a baking sheet for 60 minutes.
3. In a small bowl, combine: bell pepper, onion, spinach and corn.
4. When the potatoes are done baking, remove from oven and allow to cool for a few minutes to make for easier slicing.
5. Slice the potatoes in half length-wise.
6. Scoop out the potato leaving the skin and some potato as your empty skin to fill with the potato mixture.
7. Add the scooped out potato to a large bowl.
8. Add the nutritional yeast, BBQ sauce, black pepper and one teaspoon of the smoked paprika to the large bowl of potatoes.
9. Use a potato masher or a large spoon to combine the spices and BBQ sauce with the potatoes to make a mash.
10. Combine the vegetables in the small bowl with the potato mixture in the large bowl.
11. Fill the empty potato skins with the vegetable and potato mixture.
12. Sprinkle the remaining teaspoon of smoked paprika on the potatoes.
13. Pre-heat oven to 425 degrees
14. Bake the filled potato skins for 30 minutes.
15. Serve with BBQ sauce for dipping.

Black-Eyed Pea Chili

Here’s another tasty chili recipe! Perfect for these cooler days! This can be made in the instant pot or on the stove top.

This recipe is from Fat Free Vegan:

Ingredients:

• 2 large onions, chopped
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 6 cloves garlic, minced
• 2 1/2 cups (1 pound) dried peas, soaked overnight and drained (do not cook yet!)
• 3 cups vegetable broth
• 2 1/2 tablespoons mild chili powder
• 1 tablespoon cocoa powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1/4 to 1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
• 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
• 1 1/2 cups fresh or frozen corn
• 1/3 cup uncooked quinoa, rinsed
• Pepper to taste
• Optional: wedges of lime and slices of avocado, to serve

Instant Pot Directions:

1. Press the Sauté button and add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
2. Stop the sautéing by pressing the Off button. Add all other ingredients. Lock the lid in place and make sure the vent is set to pressure. Press Manual and set the time to 10 minutes. When done cooking, quick release the pressure.
3. Serve over rice with the optional lime or avocado slices.

Stove Top Directions:

1. Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
2. Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes. Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry.
3. When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder). Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,” uncover the pot; otherwise, keep it covered.)
4. Add pepper to taste. Serve over rice with a squeeze of lime juice or slices of avocado, if desired.

Enjoy 🙂

Picture coming soon.