Easy Spinach Pizza Rolls

Easy Vegan Spinach Pizza Rolls

Adapted from:

https://www.instagram.com/reel/DN9TwFrgSMH/?igsh=NTc4MTIwNjQ2YQ==

Have on hand:

-Very large cutting board

-Large serrated knife

-Room in the freezer for a platter

Ingredients:

1 cup frozen spinach

1 container TJ’s toum (garlic sauce)

1/2 bag TJ’s dairy-free mozzarella style shreds

Vegan Parmesan (e.g., Follow Your Heart)

1 package TJ’s garlic herb pizza dough, or equivalent*

Red chili pepper flakes, optional

Garlic powder, optional

Directions:

1. Remove dough from package and let it sit on the cutting board for 30 mins. 
2. Defrost the spinach in the microwave (50% power in 30 second increments). Let sit until cool.
3. In a medium bowl, mix mozzarella shreds and garlic sauce. Squeeze water out of spinach and mix it into the garlic-cheese spread.
4. Roll out dough with a plastic rolling pin into a large rectangle (filling the cutting board). Spread out garlic mix onto dough, leaving an inch uncovered on all sides. Sprinkled generously with red chili flakes and garlic powder, if you like your food to bite you back.
5. Very carefully roll up (the short way) ending with the seam on top and place on the platter. Put into the freezer for 20 minutes.
6. Pre-heat oven to 475°.
7. Very carefully transfer roll from platter to cutting board. Use serrated knife to cut 1 inch thick rolls and carefully place on cookie sheet 1-2 inches apart. Make sure the gooey stuff is facing up.
8. Bake 12 minutes and sprinkle with Parmesan. Bake another 5 minutes. 
9. Quickly remove from oven and let sit before slicing or serving. Serve hot with warmed marinara.

*I don’t love TJ’s pizza dough - it’s always mushy or stone hard, nothing in between; if you know of a better, additive-free, pre-made dough, please let me know!

Zesty Carrot Soup

 Zesty Carrot Soup 

Perfect for a cloudy Winter day!

Ingredients:

Avocado oil

1 shallot, sliced 

4 garlic cloves, chopped

1-2 inch long piece of ginger, peeled & sliced

1 small apple, peeled & chopped

2 pints no- or low-sodium veggie broth

1 lb carrots, peeled & chopped

1/4 tsp curry powder

1 Tbsp olive oil

Salt, to taste

Directions:

1. Heat very large pot over medium heat for 1-2 minutes. Add small amounts of avocado oil. Add shallot and garlic. Sauté 2 minutes, until just starting to brown. Add apple and ginger. Sauté additional 2 minutes.
2. Add broth and turn heat to high. Bring to a boil. Add carrots, cover, and turn down to low-medium. Simmer for 20 minutes, until carrots are fork tender. Remove from heat.
3. Add curry powder and generous amount of salt. Use immersion blender to thoroughly liquify all chunks. Stir in olive oil. Continue adding salt and blending to taste.
4. Serve hot topped with pepitas, paprika, or chopped parsley, if desired. 

Kale-Leek-Potato Soup

Kale-Leek-Potato Soup 

1 leek, sliced

1/2 bag kale, deveined

1/2 bag TJ’s mini potatoes, nuke for 2 mins & chopped

8 mushrooms, crumbled 

3-4 garlic cloves, chopped

Worcestershire sauce, 1-2 tsp or to taste

1/4 cup oat milk

Black pepper, 1 tsp or to taste

Basic cooking seasoning (with salt), 1 tsp or to taste (I like TJ’s Everyday Seasoning)

1/2 tsp thyme powder

1-2 cups veggie broth

Avocado oil, for cooking

1. Heat oil in large pot over medium heat.
2. Add leek and garlic. Stir occasionally until starting to brown.
3. Add kale and mushrooms. Stir occasionally until starting to wilt.
4. Add potatoes. Stir and mash with spoon.
5. Add veggie broth. Bring to a boil.
6. Add oat milk, seasoning, thyme, pepper, and Worcestershire sauce.
7. Stir well and bring back to boil.
8. Lower to simmer, cover, cook 10-15 minutes.
9. Remove from heat and blend with immersion blender until all chunks are smooth or to desired consistency.

Best Dip Ever (aka “Fake Baba Ghanoush”)

 Ingredients:

1 eggplant, sliced across 1/2” thick

1/2 can white beans or chickpeas, drained

1/4 cup EVOO + more

1 Tbsp lemon juice

1 garlic clove

Lots of salt

1/2 tsp Ajika seasoning or smoked paprika

1/4 cup Italian parsley leaves, chopped

Bread or crackers for serving

Directions:

1. Preheat oven to 450°. 

2. Cover each eggplant slice with salt and set in a colander to drain for 10 minutes. Rinse off well, pat dry, and smear EVOO on each slice. Place each slice on a cookie sheet or rimmed baking sheet. You should be able to fit all the slices on one sheet.

3. Bake eggplant for 15 minutes. Flip each slice over and bake another 10-15 minutes, until starting to char. Set aside for a bit to cool.

4. Add eggplant and all other ingredients to a food processor. Do not add salt! There will be enough from the eggplant. Process until consistency is very smooth.

5. Try not to eat it all right off the spoon. Or do. Life is short! 😋

6. Serve with the best bread you can get your hands on. Enjoy!

Notes:

*If garlic taste is too pungent, reduce to 1/2 clove or roast garlic first.

*Kids can help chop or process, and they might even like it even though eggplant is clearly the grossest food on the planet! 😜

EGGPLANT ROLLS WITH CHIPOTLE-PEPITA SAUCE

 

EGGPLANT ROLLS WITH CHIPOTLE-PEPITA SAUCE

{Adapted from a recipe in Jump Up & Kiss Me}

Ingredients for rolls:

1 eggplant

Salt 

Olive oil

8 mushrooms, chopped

Juice of 1/2 lemon

1 cup cooked brown rice

2 crumbled, cooked Field Roast (or similar) sausages

1-2 cloves garlic, minced

1/2 spaghetti squash, cooked, and shredded

1 zucchini, shredded

1 cup old, shriveled up cherry tomatoes, halved

1/2 tsp dried oregano

Black pepper

Pinch regular or vegan Parmesan cheese

Ingredients for sauce:

1 red bell pepper, roasted, peeled, and seeded

4-8 cloves garlic

1 cup almonds

1 cup pepitas

3-5 chipotle peppers and sauce

2 cups vegetable stock

2 Tbsp oat milk

Salt

Directions:

1. Slice eggplant lengthwise, salt, and set aside to drain for 20 mins. Rinse and pat dry.

2. Heat 1/4 cup oil over medium-high heat. Fry each piece of eggplant til soft and lightly brown, draining on paper towels.

3. Add more oil and sautee mushrooms and garlic til starting to brown. Add lemon juice, rice, cooked sausage, veggies, tomatoes, salt, oregano, cheese, and pepper. Cook til brown then remove from heat.

4. Preheat oven to 375°. Place a spoonful of rice mixture at one end of eggplant slice and roll up. Place in lightly oiled casserole dish, seam-side down. Bake 20 mins.

5. Purée bell pepper, garlic, almonds/pepitas, oat milk, and chipotles. Add stock and salt.

6. Drizzle each roll with sauce and serve.

Creamy Vegan Porcini Pasta

Creamy Vegan Porcini Pasta

Makes 2 entree servings

Ingredients:

4 oz. capellini

1/2 oz. dried porcini mushrooms

1 Tbsp. olive oil

1 Tbsp. spinach & artichoke Bitchin Sauce

Garlic powder, black pepper & salt to taste

1 clove fresh garlic, minced

Sprinkle of vegan Parmesan cheese

Pinch of dried thyme

Shake of dried oregano 

Red chili pepper

Directions:

1. Heat water for pasta. While heating, add mushrooms. Bring to a boil. Boil for 2 minutes.

2. Add pasta (& a dash of olive oil) and boil for 3 minutes more, or until pasta is cooked.

3. Turn off heat. Pour a bit of the pasta water into a cup. Drain the rest of the pasta and set aside.

4. Heat the pasta pot again over low-medium heat. Add oil and minced garlic. Add Bitchin Sauce and Parmesan, stirring constantly. Add set-aside mushroom water, stirring constantly. Add garlic powder, oregano, thyme, salt, and pepper. Stir and remove from heat.

5. Mix pasta with sauce, sprinkle with chili pepper, and enjoy!

Vegan Greek Farro Bowl

 Vegan Greek Farro Bowl

Such a satisfying meal in one bowl!

Ingredients:

1 1/2 cups dry farro

1 red or yellow bell pepper, thickly sliced & coated with a bit of oil

1/3 block Trader Joe’s vegan feta

2 Field Roast sausages

4-6 large leaves of chard, roughly chopped, stalks included

3 Tbsp Meyer lemon olive oil

2 cloves garlic, minced 

1/2 large shallot, sliced

1 tsp dried oregano 

Salt & black pepper to taste

Sprinkle of lemon juice

Directions:

1. Prepare farro and sausages according to packages. While farro and sausages are cooking, roast slices of bell pepper on a roasting pan, turning and moving around until soft and slightly blackened.

2. Slice sausages and set aside. Drain farro and set aside.

3. To a large cast iron skillet over high heat, add olive oil. Quickly add chard and turn down flame to medium. Stir for a bit.

4. Add garlic, shallot, and bell pepper. Stir thoroughly.

5. Add farro, sausage, oregano, salt, and pepper. Stir thoroughly.

6. Add feta, stirring well. Add a bit more olive oil if needed to keep chard from sticking. Add lemon juice.

7. Stir all well until heated through and feta is slightly melty.

8. Serve & enjoy!

Notes:

*Experiment with adding sliced kalamata olives, quartered artichoke hearts, and red chili pepper. 

*Great served hot or cold, good for potlucks!

Minty Sweet Potato Protein Bowl

 MINTY SWEET POTATO PROTEIN BOWL

Ingredients: 

1 sweet potato, peeled & diced & nuked in a covered bowl with a bit of water for 3 mins

1/4 package Trader Joe’s cooked lentils

1 serving quinoa, prepared according to package

Handful fresh mint leaves

2 Tbsp. olive oil

Juice of 1/2 lemon

4 minced garlic cloves

1 Tbsp. Aleppo pepper

1/2 avocado

1 green onion

Salt to taste

Directions:

1. Add cooked sweet potato, quinoa & lentils to your bowl.

2. Blend lemon juice, olive oil, Aleppo pepper, avocado, salt, and mint leaves well. Add a bit of water for a thinner sauce.

3. Top bowl with sauce and a couple of mint leaves for garnish.

Notes:

*Great served hot or cold.

*Perfect make-ahead lunch for the office.

*Add a handful of spinach leaves for more nutrients.

Noodles with Purple Cauliflower & Shrooms

NOODLES WITH PURPLE CAULIFLOWER & SHROOMS

This is fun to cook and eat because of the bright purple hue and the super scrumptious mushrooms. Next time you’re at the farmers market, have these ingredients on your list! Purple cauliflower carmelizes beautifully and has a sweetness to it, and oyster mushrooms have a delicious umami flavor and delightful chewiness. Add tofu or shrimp for a meal with complete protein. 👍

Ingredients:

1/2 head purple cauliflower, broken into small pies, stalk sliced

2-3 large oyster mushrooms, sliced

1/2 red onion or whole shallot, thinly sliced

3 leaves bok choy, sliced

1/2 package Annie Chun’s brown rice maifun noodles, cooked

Sprinkle of ginger powder (or 1 tsp minced ginger), garlic powder, black pepper, and onion powder

2 Tbsp soy sauce

2 Tbsp + 1 Tbsp toasted sesame oil

Chili sesame oil for garnish

Directions:

1. Heat 2 Tbsp sesame oil in cast iron pan over high heat. Add cauliflower and cook covered several minutes until starting to char. Stir and char other side. 

2. Sprinkle with ginger, garlic, onion, pepper, and soy sauce. Continue cooking covered and stirring until just tender.

3. Add onion and mushrooms. Sprinkle with additional sesame oil. Cook covered, stirring occasionally until all veggies are tender.

4. Add bok choy and stir, cooking 1-2 minutes more.

5. Serve over hot noodles, mix well, and garnish with chili oil if you like it spicy.

6. Enjoy! 

Spicy, Minty Lentils & Broccoli

SPICY, MINTY LENTILS & BROCCOLI

I love this recipe so much because it’s easy (~10 mins to prep), healthy (complete proteins & green stuff!), and has lots of different layers of flavor (literally). It’s great to make ahead for a tasty weekday office lunch - just leave off the sauces & mint until right before you eat it. Enjoy!

Ingredients:

1 head of broccoli, chopped

1 serving prepared rice, quinoa, or mixed grains

1/4 package Trader Joe’s cooked lentils

2 Tbsp avocado oil

1 Tsbp olive oil

Splash lemon juice

Sprinkling of garlic powder, onion powder, black pepper & smoked paprika

2 Tbsp Trader Joe’s zhoug sauce

2 Tbsp hummus (preferably roasted garlic)

Approximately 12 mint leaves, thinly sliced

Directions:

1. Heat cast iron pan on high heat. Add avocado oil when hot.

2. Add broccoli and cover, allowing to cook on high for several minutes. Sprinkle with lemon juice and spices. Continue cooking for several minutes until broccoli is tender and charred, stirring occasionally. Add olive oil at the end of cooking and set broccoli aside.

3. Heat lentils in the pan, adding a bit of olive oil if necessary.

4. Layer the cooked grains and lentils into a bowl. Cover with broccoli. Add a layer of hummus and zhoug. Sprinkle with mint. 

5. Enjoy! 😋

Vegan Fennel Feta Tarts

So, so good! Never stress about what to bring to a party again because this will please almost everyone (except it’s not gluten-free, but maybe you could find or make some wheat-free puff pastry if need be). Makes 4 with leftover filling.

Ingredients:

1 fennel bulb, thinly sliced

1/2 yellow onion, thinly sliced

2 leaves rainbow chard, thinly sliced (including stems, separated)

1 package, TJ’s croissant rolls

Salt, to taste

Pepper, to taste

1/4 block, TJ’s vegan feta, crumbled

1/2 tsp dried thyme, crumbled

3 Tbsp olive oil

1/2 tsp lemon zest + squeeze of lemon

Directions:

1. Heat oil in large cast iron pan over high heat. Add olive oil.

2. Turn flame down slightly. Add fennel, chard stems, and onions. Cook for a few minutes then turn heat down to medium-low and cook for 15 minutes, stirring occasionally.

3. Add chard leaves, thyme, lemon zest, and lemon juice. Stir well and cook for 1-2 more minutes.

4. Remove dough from package. Combine 2 pieces, roll into a ball, stretch out and place on cookie sheet. Repeat for all dough.

5. Crumble some cheese onto each dough circle. Add a heaping scoop of veggie mix. Crimp sides of dough up around the edges. Sprinkle each with more cheese.

6. Bake at 350° for 15-20 minutes until dough is browned.

Instant Pot Vegetarian White Bean Chili

 Instant Pot Vegetarian White Bean Chili 

{Adapted from a My Fitness Pal recipe}

Ingredients:

1 1/2 cups dry white beans, soaked and drained

2 Tbsp olive oil

1 white or yellow onion, chopped

1 anaheim chili, chopped

4 large stalks of chard

3 cloves of garlic, chopped

1 Tbsp ground cumin

2 tsp ground coriander

2 tsp dried oregano

1/2 tsp smoked paprika

1 Tbsp nutritional yeast

3 cups butternut squash, cubed (or 2 bags TJ's butternut squash)

2 1/2 cups vegetable broth

1/2 cup frozen corn

Salt to taste

Pepper to taste

1/4 cup cilantro

Lime for garnish

Vegan sour cream for garnish

Garbanzo bean flour for thickening

Directions:

1. Soak beans overnight or use quick-soak method (https://www.thekitchn.com/how-to-quicksoak-dried-beans-cooking-lessons-from-the-kitchn-198610).

2. Remove leaves from chard stalks. Chop stalks and leaves separately.

3. Add oil to Instant Pot, select saute, and adjust to high heat.When oil is hot, add onion, chili pepper, and chard stalks, stirring occasionally for 5 minutes until tender.

4. Add garlic, cumin, coriander, oregano, and paprika. Stir and cook for 1 minute. Press cancel.

5. Add beans, butternut squash, broth, nutritional yeast, chard leaves, corn, salt, and pepper to the pot. Lock the lid, turn valve to "sealing," select the pressure cook option, and adjust it to high heat. Set timer for 20 minutes (will take approximately 15 minutes to start the 20 minute timer).

6. When 20 minutes has elapsed, let it sit as-is for 10 minutes. Release remaining pressure carefully!

7. Add garbanzo bean flour as necessary to thicken, stirring well. Stir in cilantro. 

8. Serve with sour cream and lime wedge.

Vegetarian Soondubu (Korean tofu stew)

 Vegetarian Soondubu (Korean tofu stew)*

Super spicy as-is, but feel free to add chili peppers if you like to make your eyelids sweat like I do! The Korean ingredients are easy to get and inexpensive on Amazon, or visit your favorite local Asian market.

Ingredients:

• 1 Tbsp. cooking oil
• 1 Tbsp. gochugaru (Korean ground red pepper )
• 1/4 cup kimchi [I like Wild Brine Korean Style which I get at Lazy Acres]
• 5 garlic cloves, roughly chopped
• 2 cups low-sodium vegetable stock [I like Edwards & Sons]
• 2 tsp. gochujang (Korean hot pepper paste), or 3 Tbsp. sriracha sauce
• 2 tsp. dwenjang (Korean bean paste)
• 8 oz. silken tofu
• 3.5 oz. beech mushrooms, enoki mushrooms, or similar
• 1/2 zucchini, thinly sliced
• 2 leaves bok choy, chopped into bite-size pieces
• 1/4 cup water
• 1 Tbsp. minced garlic
• 2 green onions, chopped
• 1 egg (optional)

Directions:

1. Heat a cast iron dutch oven or similar heavy pot over high. Lower to medium and add oil.
2. Add gochugaru and stir until oil turns red.
3. Add kimchi and chopped garlic. Stir well to coat with oil and cook for 1-2 minutes.
4. Add stock. Stir in gochujang/sriracha and dwenjang. Bring to a boil and cook 1-2 minutes.
5. Add tofu in one big chunk. Gently break into large chunks with a wooden spoon. Boil for 8 minutes, gently stirring occasionally.
6. Add zucchini and water.  Stir.
7. Add bok choy, minced garlic, and mushrooms. Stir well. 
8. Stir in egg.
9. Turn off heat. Stir in green onion. Cover and let sit few minutes.
10. Serve over brown rice.

*Adapted from "Vegetarian Soon Tofu Jjigae" at food52.com

Lentil Mushroom Soup with a Kick!

 Lentil Mushroom Soup with a Kick!

This soup is multilayered and absolutely delicious - it is more than the sum of its parts! And it's so easy to make - perfect for a weeknight, especially paired with a salad and a piece of crusty baguette. Enjoy!

Ingredients:

• 3 Tbsp. avocado oil or other neutral cooking oil
• 4 cups of water and enough vegetable bouillon cubes or paste for 4 cups of water OR 4 cups of pre-made vegetable stock
• 8 oz cremini mushrooms, roughly chopped or thickly sliced
• 1/2 package TJ's pre-cooked lentils (or more for heartier soup)
• 1/3-1/2 package TJ's frozen brown rice, nuked
• 3 cloves of garlic, roughly sliced
• Handful of collard green leaves, kale, or chard, torn into bite size pieces
• 2 green onions, roughly chopped
• 3 Tbsp. white wine
• 1/2 tsp. turmeric powder
• Black pepper to taste
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. coriander
• Handful of cilantro leaves
• 1/2 can TJ's coconut milk (full or reduced fat) [if it's separated, just use half of the solidified part and half of the liquid]
• 5-6 threads of saffron, crumbled between your fingers

Directions:

1. Heat a large pot over high heat for one minute. Add oil. Add mushrooms, lower to medium-high heat, and stir frequently to prevent sticking, about 2 minutes or until just starting to brown. Add white wine and cook one more minute.
2. Add water and bring to a boil, then dissolve bouillon cubes OR add stock and bring to a boil. Lower heat to medium and leave at a simmer.
3. Add turmeric, pepper, garlic powder, onion powder, paprika, and coriander. Stir well.
4. Add cilantro and greens and stir well. Continue cooking and stirring occasionally for 3-5 minutes.
5. Add coconut milk and sliced garlic and stir until coconut milk is dissolved, about 1-2 minutes.
6. Add lentils and rice. Stir well.
7. Turn off heat. Add green onions and saffron. Stir well and let it sit, covered, for a few more minutes before serving.

Anytime Stuffing!

 Anytime Stuffing!

Who says stuffing's just for holidays?! My picky eater looooves stuffing, so when she asked for some in mid-January on a random weeknight, I threw together a quick, vegetarian version with what I had on hand that satisfied that craving. Happy kid = happy mom! 👍

Ingredients:

6 pieces sourdough bread, well-toasted & roughly chopped

1/2 stick butter (use Earth Balance, etc. to make it vegan!)

1 carrot, peeled & chopped

1 stalk celery, chopped

1/2 white onion, chopped

1 tsp. dried sage

1 tsp. dried thyme

1/2 tsp. seasoned salt

1 cup broth of your choice

1 Tbsp. minced garlic

Cooking oil

Directions:

1. Pre-heat oven to 400°. 

2. Heat pot over medium-high heat. Add 1/2 the butter. Add carrot, celery, and onion. 

3. Cook until soft. Add broth, other 1/2 of butter, and seasonings. Stir well. Remove from heat. Add bread, stirring until all bread is wet.

4. Oil bottom of a pan, add stuffing, spread out to single layer, cook for 10 minutes. Stir. Lower heat to 375°, cook for 10 minutes longer or until bread starts to brown.

Almost Vegan Black-Eyed Peas & Greens

 Almost Vegan Black-Eyed Peas & Greens

Ingredients:

• 2 cups dried black-eyed peas
• 2 Tbsp. olive oil
• 1 yellow onion, diced
• 1-2 yellow or red bell peppers, seeded and diced
• 3 ribs of celery, diced
• 2 tsp. ancho chili powder (or other spicy/smoky chili powder)
• 3-4 cloves of garlic, finely minced
• 1 tsp. dried thyme
• 1 tsp. smoked paprika
• 1/2 tsp. dried oregano
• 1/2 tsp. black pepper
• 1 tsp. dried parsley
• 1/4 tsp. salt
• 3 cups broth of your choice (I used Edward & Sons "Not-Beef" bouillon cubes)
• Splash of liquid smoke
• Splash of red wine
• Squeeze of lemon
• Splash of Worcestershire sauce (if you use Lea & Perrins, this is what makes it non-vegan)
• Whole bunch of Lacinato kale, torn off stem and into bite-size pieces

Directions:

1. Soak black-eyed peas according to preferred method - either over night in cold water, or "quick soak" method (bring to a boil, boil for two minutes, soak in cold water for an hour).
2. Heat oil over medium-high heat in a large pot. Add onion and cook about 10 minutes until browned. Add peppers and celery and cook 3-6 minutes, until all veggies are soft. Add garlic and ancho chili powder and stir. Add thyme, oregano, paprika, pepper, parsley, and salt and stir briefly. Add black-eyed peas and broth, bring to a boil, lower to simmer.
3. Simmer uncovered, stirring occasionally, until peas are tender, about 45-60 minutes. During cooking, add wine, lemon, and Worcestershire sauce and stir well. If need be, add a bit more broth along the way. Add kale approximately 10 minutes before end of cooking and stir well.
4. When ready, serve immediately over brown rice. Top with Frank's Red Hot sauce. Enjoy!

Cold Be Gone Soup!

 Cold Be Gone Soup!

It may not look like anything special, but this soup packs a zesty wallop and clears your head lickety-split! Get the tissues ready! 👍

Ingredients:

• 3 cups water
• 2 packets chicken or veggie broth paste or cubes
• 3 garlic cloves, sliced
• 2-3 small dried red chili peppers
• 1 mushroom, sliced
• 1/4 yellow squash or zucchini, sliced
• Handful cilantro leaves, ripped or chopped
• Fresh ground pepper
• Black pepper
• Hot curry powder
• Sweet curry powder
• Dried or crushed ginger
• Turmeric
• Ground coriander
• Onion powder
• 1/8 onion, sliced
• 1/2 Meyer lemon
• 1/2 lime
• 2 slices Roma tomato, chopped
• Handful garbanzo beans (+ oil for frying)

Directions:

1. Heat oil in a small pan. Add garbanzo beans and cook until slightly browned and soft. Set aside.
2. Bring water to a boil in a medium size pot.
3. Stir well while dissolving broth packets in water.
4. Add garlic slices. Tear chili peppers into pot.
5. Cover, return to a boil then lower to low-medium.
6. Add mushrooms, squash, and cilantro. Stir well.
7. Add generous sprinkles of all seasonings. Stir well. Make sure soup is simmering, not boiling.
8. Add onion, juice of the lime, tomato, and garbanzo beans.
9. Add juice of the lemon and all of the lemon skin (empty out the peel with a grapefruit spoon).
10. Continue cooking over low-medium heat until very fragrant. Sample and add additional lime/lemon or seasonings to taste. Enjoy!

Greek Potato Casserole

Greek Potato Casserole

Ingredients:

• Few Tbsp. avocado oil
• 1 package (approx. 1 lb.) plant-based ground beef or sausage (I like Light Life Gimme Lean sausage)
• Few shakes Worcestershire sauce
• Garlic powder, to taste
• Onion powder, to taste
• Black pepper, to taste
• 1/2 red bell pepper, sliced
• 1/2 onion, sliced
• 6 mushrooms, sliced
• Few Tbsp. Kalamata olives, sliced
• Few marinated artichoke hearts, sliced
• Few leaves fresh basil
• 1 tsp. dried oregano
• Handful baby spinach, torn or chopped
• 2 Tbsp. lemon juice
• Dash smoked paprika
• 3 dashes dried mint
• 1 Tbsp. olive oil
• 2 medium yellow potatoes, very thinly sliced
• Large tomato, sliced
• Handful crumbled feta cheese and/or vegan cheese of your choice
• Aleppo pepper, to taste

Directions:

1. Preheat oven to 375.

2. In a few tablespoons of avocado oil in a large skillet, break up and brown plant-based meat. Add Worcestershire sauce, garlic powder, onion powder, and black pepper. When browned, move it to the side of the pan.

3.  Add more oil to the pan and add bell pepper. Cook for a couple of minutes, add onion and  mushrooms. Cook for a couple of minutes. Stir veggies into sausage and cook a couple minutes. Add  Kalamata olives and of artichoke hearts. Stir in basil, oregano, and spinach. Add lemon juice, paprika, mint, and a bit of olive oil. Stir and cook until well-mixed and evenly browned. Set aside.

4. In a medium size casserole dish, add a layer of sliced potatoes. Add a layer of veggie/sausage mix. Add a few slices of tomato. Sprinkle with feta. Repeat until casserole dish is full. Try to end with potatoes and sprinkle with cheese.

5. Bake for 1/2 hour covered with foil. Remove foil and bake at least 40 minutes longer, until cheese is bubbly and potatoes are soft.

6. For a bit of spice, sprinkle with Aleppo pepper. Enjoy!

Aleppo Fried Rice

Aleppo Fried Rice

Fast, easy, healthy, cheap + delicious lunch for one! 

Ingredients:

• 1/2 bag Trader Joe's frozen brown rice
• TJ's Tunisian olive oil
• 1/4 package TJ's pre-cooked lentils
• 1/8 white or yellow onion, sliced
• Aleppo pepper, to taste
• Fresh or dried mint, to taste
• 1 tsp. garlic powder
• Black pepper, sprinkle
• Smoked paprika, sprinkle
• Ground cumin, sprinkle
• 1 tsp. lemon juice
• Handful spinach leaves
• Fresh mint for serving

Directions:

1. Microwave rice according to package
2. Meanwhile heat olive oil in a wok over high heat
3. Add lentils + onion, stir for a couple of minutes
4. Sprinkle generously with Aleppo pepper, stir
5. Add mint, garlic powder, black pepper, smoked paprika, ground cumin + lemon juice, stir
6. Add more olive oil + spinach 
7. Add rice, stir well until spinach is wilted + rice is thoroughly mixed in
8. Sprinkle with fresh mint + enjoy!

Lazy Shakshuka

Lazy Shakshuka

Ingredients:

2 Vital Farms eggs

1/2 can roasted, diced tomatoes

1/4 onion sliced

1/4 can garbanzo beans

Handful spinach leaves

Harissa powder

Garlic powder

Salt

Few sprigs fresh parsley

1/4 cup crumbled feta

Avocado oil

Directions:

1.  In a small sauté pan, heat oil over medium-low heat.  Add garbanzo beans and onions.  Cook 3-5 minutes until starting to brown.

2.  Push veggies to the side of the pan and add eggs.  Cook to your liking, over medium/hard or scrambled.  

3.  Add tomatoes, harrisa, garlic, and spinach.  Cook and stir 2-3 minutes until spinach is wilted.  

4.  Serve and sprinkle with feta and parsley.