RECIPES:
Corn Chowder Ingredients:
1 tablespoon olive oil
1/2 yellow onion
1 red bell pepper
4 cups vegetable broth
1 bag frozen corn
2 yukon gold potatoes, peeled and chopped
1 cup raw cashews
1/2 cup nutritional yeast
Salt & pepper to taste
Instructions
In a large pot, sauté the yellow onion until translucent
Add the red bell pepper and cook for a few more minutes
Add the potatoes, corn, and vegetable broth
Stir, bring to a boil, then simmer 15-20 minutes (or until the potatoes are fork tender)
To a blender (I use a Vitamix blender), add the cashews, nutritional yeast and 2 cups of the soup
Blend until smooth and creamy
Add the mixture back to the pot and stir
Add salt & pepper to taste
Spinach Pasta Ingredients:
4 cups pasta noodles
1 bag frozen spinach
1 can great northern beans
1 clove garlic
1/3 cup nutritional yeast
1/2 cup cashews
1 tbsp lemon juice
1/2 cup reserved pasta water
1 tsp salt
Instructions
Boil a pot of water, add pasta noodles, and cook according to package
Boil the spinach for 5 minutes (or until wilted)
Remove spinach from the water, drain, and add to a blender with the rest of your ingredients
Blend
Pour the sauce over the pasta noodles
Teriyaki Tofu Ingredients:
Tofu:
1 package of extra-firm tofu
1 tbsp avocado oil
1 tbsp soy sauce
2 tbsp cornstarch
Sauce:
1 tbsp olive oil
3 cloves garlic
1 tbsp soy sauce
2 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp cornstarch
Sides:
1 bag frozen broccoli
1 cup of cooked brown rice
Instructions
Drain tofu and cut into cubes
Add to a large bowl with soy sauce, oil, and cornstarch
Transfer to baking tray with frozen broccoli
Bake on 425 for 30 minutes (until the tofu is crispy)
In a pan, heat olive oil on low/medium heat and add garlic
Cook for about 3-5 minutes
Add soy sauce, maple syrup, rice vinegar, and cornstarch
Mix in the tofu
Cook rice according to package
Assemble bowl with rice, broccoli, and teriyaki tofu
Butternut Squash Curry Ingredients:
1 butternut squash
2 tbsp olive oil
1/2 yellow onion
3 cloves garlic
1 small piece of ginger
2 tbsp curry powder
1 can coconut milk
1 tsp vegetable bouillon
1 can chickpeas, drained and rinsed
Salt & pepper to taste
Instructions
Preheat the oven to 400 degrees F
Add the chopped and peeled butternut squash (with the seeds removed)
to a bowl
Add 1 tbsp of olive oil, salt, and pepper
Bake for 45 minutes
Heat 1 tbsp of olive oil in a large pot over medium heat
Add the diced onion and sauté until translucent
Add the garlic and ginger to the pan, stirring frequently for about 2 minutes
Add 2 tbsp of curry powder & stir
Add chickpeas, coconut milk, and vegetable bouillon
Stir
Bring to a boil, then lower the heat, cover and let simmer for 15 minutes
Add the roasted butternut squash
Serve with cooked rice
Mushroom Stew Ingredients:
2 tablespoons olive oil
1 package mushrooms (baby bella, cremini, or white works here)
1 lb. of carrots
1 yellow onion
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons dried thyme
2 cups vegetable broth
1/2 cup water
2 tablespoons all purpose flour
2 yukon gold potatoes
Salt & pepper
Instructions
In a large pot, heat 1 tbsp of olive oil over medium heat and add the rinsed mushrooms
Sauté for 10 minutes, until browned and softened. Transfer the mushrooms to a bowl until the last step
To the pot, add 1 tablespoon of olive oil along with the diced onion and peeled and chopped carrots
Sauté for about 15 minutes
Add the tomato paste and seasonings and stir
Add the vegetable broth and black pepper
Bring to a boil, lower the heat and simmer, covered, for 15 minutes
In a measuring cup, stir the flour and water together, then add to the pot and stir well to thicken the sauce
Add the cooked mushrooms back to the pot
Cover and simmer for 15 more minutes until it turns into a thick stew
Prepare a batch of mashed potatoes by peeling and chopping both potatoes and boiling until fork tender.
Mash potatoes in a bowl and add salt and pepper
Serve a generous amount of mushroom stew over mashed potatoes
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