Butternut Squash Chili

2 cans fire-roasted tomatoes with juices 1 can black beans + 1 can red kidney beans 1 Butternut squash, cubed 2 Green bell peppers, sliced 1 sweet Onion, diced 2 tsp ground Coriander 3 Tbs minced Garlic 2 tsp Oregano 2 Tbs Chili powder 1 Tbs ground Cinnamon 2 Tbs Olive oil 1 Tbs groundContinue reading “Butternut Squash Chili”

Mushroom Risotto

  1 small sweet onion 2 garlic cloves, minced 2 cups coconut milk (I love the So Delicious Organic Culinary Coconut Milk) 2 cups of cooked brown rice 1 ½ cup chopped mushrooms 1 cup peas 2 tbs coconut oil 1-2 Tbs Nutritional Yeast Salt and pepper to taste -Cook rice according to package andContinue reading “Mushroom Risotto”

Roasted Acorn Squash with Collard Greens and Kale

1 bunch of Kale, chopped 1 bunch of collard greens 3 cloves of garlic, minced 2 Tbs coconut oil 1 lemon, for juice 1 acorn squash 2 Tbs maple syrup 1 tsp cinnamon ¼ tsp nutmeg dash of salt and pepper Pomegranate seeds Preheat oven to 400′ Slice squash in half, spray with coconut sprayContinue reading “Roasted Acorn Squash with Collard Greens and Kale”

Butternut Squash and Fig Pizza

Vegan dough (use this recipe or you cut this step by getting the pre-made vegan whole wheat dough at Trader Joes) 1 cup butternut squash cut into small pieces (1/4 inch thin) 1/2 sweet onion, thinly sliced 1 clove garlic, minced 1-2 cup arugula 10 figs, sliced thinly 1 Tbs olive oil Pre-heat oven toContinue reading “Butternut Squash and Fig Pizza”

Quinoa, Kale, and Roasted Veggies

I’m a big fan of cooking in a Cast Iron Skillet. It brings great memories of cooking at my grandma’s house growing up and I swear it makes the food taste better! The more seasoned, more flavor, and crispier your entrée. Today I went to the market with the intention of grabbing the largest selectionContinue reading “Quinoa, Kale, and Roasted Veggies”

Chipotle Black Bean Burger

1 Tbs olive oil 1 onion, diced 1 clove of garlic, minced 2 cans of black beans, drained and rinsed ½ cup chopped mushrooms 2/3 cooked corn 2/3 oats + more for patties spices: 1 tsp paprika, 1 tsp chili, dash of salt and paper, add more to your taste -Preheat oven 375’ -Sauté onionContinue reading “Chipotle Black Bean Burger”

Spinach-Basil Pesto

-1 large handful of spinach -Pick as much Basil as you can pull off your basil plant (I can usually fill my blender) -2/3 cup of olive oil -¼  cup almonds 1 tbs nutritional yeast 1 garlic clove (add water as need to thin out sauce)   Throw all ingredients in blender. Blend until smooth. UseContinue reading “Spinach-Basil Pesto”

Sweet Potato Taco

Flour or Corn tortillas filling: 1 can black beans, drain and rinsed 1 tbs olive oil ½ sweet onion 2 sweet potatoes, diced into small squares ½ cup of corn, cooked 1 bunch of kale, blanched and slightly salted chipotle sauce: 1/3 cup veganese 1-2 Tbs almond milk 1 tsp chili powder + red chiliContinue reading “Sweet Potato Taco”