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< Back Saucy Chickpeas Prep Time: N/A Cook Time: 5 min Serves: 2 Level: Beginner About the Recipe A filling high-protein dish that is incredibly quick and full of flavor. Ingredients 15 oz chickpeas, canned 3 Tbs tamari 1 1/2 Tbs Oat Flour 1/2 cup nutritional yeast 1 Tbs red pepper flakes Preparation Add all ingredients to a saucepan and simmer until warmed through. Serve immediately. Note: Can be served on top of greens (i.e. kale), baked potatoes, whole grain, whole grain pasta, broccoli or any other whole food. Previous Next

< Back Cauliflower Lentil Salad Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients FOR THE CAULIFLOWER ▢ 1/4 cup olive oil ▢ 1/2 cup grated vegan parmesan I used Follow Your Heart ▢ 1 teaspoon garlic powder ▢ 1 teaspoon onion powder ▢ 1/2 teaspoon smoked paprika ▢ 1/2 teaspoon pepper ▢ 1 large head cauliflower cut in florets ▢flakey salt for serving FOR THE LENTIL SALAD ▢ 2.5 cups cooked lentils chilled ▢ 1 shallot finely diced ▢ 2 cloves garlic finely minced ▢ 1/4 cup sun-dried tomatoes roughly chopped ▢ 1 bunch flat leaf parsley chopped ▢ 2 tablespoons fresh basil ▢ 2 tablespoons red wine vinegar ▢ 1 lemon juiced ▢ 1/2 teaspoon dried basil ▢ 1/2 teaspoon pepper ▢ salt to taste Preparation Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the oil, parmesan and dry seasonings to a large bowl and mix to combine. Add the cauliflower and toss until the florets are coated. Transfer to the baking sheet and spread in an even layer. Place in the oven for 20 minutes. Flip and cook for another 10-15 minutes, or until the cauliflower is nice and crispy. Meanwhile, add all of the lentil salad ingredients to a large bowl and mix to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to use. To serve, add the lentil salad to a platter and top with the cauliflower. Sprinkle with flakey salt and serve. Previous Next

< Back Nigerian Rice & Beans Prep Time: 15 min Cook Time: 30 min Serves: 12 Level: Beginner Plus About the Recipe Ingredients 2 cups parboiled rice 1 red onion, diced 1/3 cup red palm oil 3-4 Roma tomatoes, dices 1 scotch bonnet (or habanero), diced 1 tbsp paprika 2 tsp sea salt 1 tbsp onion powder 1 tbsp garlic powder 1.5 tbsp curry powder 1 tsp black pepper 3-4 Maggi cubes or 1-2 veggie bouillon cubes 4 cups veggie stock 3 cups black-eyed beans, precooked (or 2 cans) 1 nori sheet, ground 1/2 cup scent leaves, chopped (or basil) Preparation Prep Thoroughly wash rice until water runs clear Dice red onion, tomatoes and scotch bonnet pepper and set aside Grind 1 nori sheet. Set aside Chop scent leaves and set aside. Directions In a Dutch oven, gently heat the red palm oil Once warmed, add the red onion and sauté until fragrant Add diced tomatoes and scotch bonnet pepper. Mix well. Add all of the spices and mix well. Allow mixture to simmer for ~10-15 minutes over medium-high heat Add veggie stock and beans to the pot. Mix well. Add washed rice and ground nori to the pot. Mix well Place lid on the Dutch oven and reduce heat to a simmer and let cook for ~30 minutes. When the rice is almost done, add the scent leaves and mix well. Cover the pot and let it simmer for ~2 minutes. Previous Next

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