INGREDIENTS 4-5 cups of kales, stems removed 1 cup cherry tomatoes, halved 1/4 white onion, thinly sliced 1/4 cup Pepitas (pumpkin seeds) Tahini Caesar Dressing 1/4 cup tahini (sesame paste) Juice from 1/2 lemon, about 2 tbsp 4-5 tbsp cold water, to thin 1 tbsp nutritional yeast 1 tbs dijon mustard 1 clove of garlic, crushed 1/4 tsp salt Cracked black pepper Chickpeas 1 can of chickpeasContinue reading “Kale Tahini Caesar Salad with Crispy Chickpeas”
Ingredients 2 teaspoons extra virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon cinnamon 1 teaspoon cumin ½ teaspoon turmeric ¼ teaspoon cayenne 1 cup quinoa ⅓ cup golden raisins 1 (15-ounce) can chickpeas, drained and rinsed ¼ cup chopped cilantro 1 28-ounce can of tomato sauce 1 large head cabbage Instructions Prepare filling: Heat olive oil in a medium pot over medium-high heat. Add onion to oil and saute until edges begin to brown. Stir garlicContinue reading “Moroccan Stuffed Cabbage Rolls”
I had to try the Plant Based RD’s Baked Hummus Pasta! This is a twist on the viral baked feta pasta, but I think it’s almost better. The hummus adds another flavor dimension and creaminess without the dairy. I did add/remove a few ingredients, so if you want to see the original recipe be sureContinue reading “Baked Hummus Pasta”
Spicy Black Bean Tortilla Soup INGREDIENTS: 4 corn tortillas 1 tbs. olive oil (ghee or coconut oil work too) 1 large yellow onion, diced 1 jalapeno pepper, seeded and diced 2 tbs. taco seasoning blend (see recipe below) Juice of 1 lime 2 (28-ounce) cans no-salt-added diced tomatoes (or with green chilis) 1/4 cup fresh cilantro,Continue reading “Spicy Black Bean Tortilla Soup {DF + GF}”
PUTTANESCA SAUCE INGREDIENTS * 5 cloves garlic, minced * 1/3 cup ghee * 1/4 cup capers * 2/3 cup kalamata olives, pitted * 14 oz chopped cherry tomatoes * 1 Tbs paprika * salt, pepper to taste INSTRUCTIONS 1. Heat ghee in a large pan on the stovetop. Add garlic and fry for around 1Continue reading “Puttanesca Sauce”