Browsing Tag:

Vegetarian

In Food on
September 23, 2017

Navy Bean Pumpkin Muffins

Ingredients:

  • 1 can navy beans (or any white beans)
  • 1/2 cup- 3/4 cup pumpkin purée
  • 1/4 cup honey
  • 2 teaspoons vanilla
  • 1/2 cup oats
  • 1/4 cup almond butter
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda

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In Food on
September 13, 2017

Sweet Potato Carrot Chilli

Ingredients:

  • 1 tablespoon coconut oil
  • 2 leeks
  • 1 sweet potato
  • 2 carrots
  • 2 stalks of celery
  • 1 can crushed tomatoes
  • 4 sundried tomatoes
  • 1 cup red lentils
  • salt and pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon cinnamon
  • pinch curry powder

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In Food on
August 5, 2017

Red Lentil and Chickpea Chilli

Ingredients:

  • 2 leeks, chopped
  • 1 tablespoon coconut oil
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon tumeric
  • 1 can crushed tomatoes
  • 1 can chickpeas
  • 1 can navy beans (or kidney or black beans)
  • 1 cup uncooked red Lentils
  • 2 cups chopped kale

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In Food on
July 12, 2017

Mushroom and Leek Galette

Ingredients:

  • 2.5 cups whole wheat flour
  • 1/4 teaspoon salt
  • 1/2 cup cold coconut oil
  • 3/4 cup ice water

Filling:

  • 1 tablespoon coconut oil
  • 4 cups chopped leeks (white and light green parts)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1 tablespoon dried thyme
  • 2 portobello mushrooms
  • 2 cups baby spinach
  • 1 tablespoon lemon juice
  • Goat’s milk feta cheese

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In Food on
June 27, 2017

A Simple Beet Salad

Ingredients:

  • 1 can whole rosebud beets
  • 2 cups arugula
  • 1/3 cup pepitas
  • 3 tablespoons goat’s cheese

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fig balsamic vinaigrette
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • pinch of salt

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In Food on
May 26, 2017

Kale Quinoa Salad

Ingredients:

For the salad:

  • 1 cup golden & black quinoa
  • 2 cups water
  • 1 can chickpeas, drained and rinsed
  • 3 cups kale
  • 1 large carrot
  • 1/4 cup pepitas (pumpkin seeds)
  • 1 tablespoon hemp hearts
  • Salt and pepper to taste

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fig balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Dash of garlic powder and salt

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In Food on
February 12, 2017

The Fiesta Bowl

Ingredients:

  • 1 tablespoon Extra Virgin Olive Oil
  • 2 cups shredded carrots
  • 1/2 red bell pepper
  • 1 cup frozen corn
  • 2 stalks celery
  • 1 can chickpeas
  • 3/4cup Tostitos® salsa
  • Seasoning: salt, pepper, ground cumin, chilli powder, garlic powder
  • 1/2 avocado

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In Food on
January 7, 2017

Vegetable Soup

Ingredients:

  • Clarified butter
  • 1 small onion
  • 3 carrots
  • 2 red potatoes
  • 1 sweet potato
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 2 celery stalks
  • 1 container of vegetable broth
  • 3 cups water
  • 1/4 tablespoon salt
  • Pinch of pepper
  • Pinch of basil
  • Pinch of oregano
  • Pinch of curry powder

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