INGREDIENTS 1 block extra firm tofu, pressed & dried 16 oz dried fusilli or farfalle pasta 1/2 cup red onion diced small 1 large cucumber diced 1 pint cherry tomatoes halved 1/2 cup Kalamata olives sliced 1/3 cup chickpeas drained and rinsed 1 can artichoke hearts, rinsed and quartered if large 1/4 cup
vegetarian
Nutty Quinoa
INGREDIENTS 1.75 cups water 1 cup quinoa 1/4 cup sliced almonds toasted 2 tablespoons lime juice fresh 2 teaspoons olive oil 1.5 teaspoons sesame oil pinch kosher salt 3 green onions sliced thin 12 ounces soft tofu INSTRUCTIONS Bring water and quinoa to a boil Bring water and quinoa to a boil. Reduce heat and
Butternut Squash & Four Bean Chili
INGREDIENTS 1 tbs. extra virgin olive oil 3 cups onion chopped 1.5 cups carrots chopped 3 cloves garlic minced 4 cups low sodium vegetable broth 3 cups butternut squash diced 1 28 oz can crushed tomatoes 4 15 oz cans beans (black, pinto, cannellini, and red beans) 3 tbs. chili powder 1 tbs. cumin 1
Quinoa Stuffed Peppers
INGREDIENTS 4 bell peppers halved 1.5 tbs. olive oil 1 small onion diced 2 cloves garlic minced 2 tbs. chili powder 2 tsp. cumin 2 tsp. paprika 1 15 oz can black beans rinse and drained 3 cups baby spinach chopped 3 cups cooked quinoa 1 15 oz can diced tomatoes 1/4 cup cilantro chopped
Zucchini Meatballs
INGREDIENTS 3 zucchini medium 2 cloves garlic minced 1 egg beaten lightly 1 cup panko breadcrumbs 1/2 cup parmesan grated 1/4 tsp. ground pepper 2 tbs. extra virgin olive oil 1 jar tomato based marinara sauce INSTRUCTIONS Place a kitchen towel inside a medium bowl and grate zucchini into the towel. Add salt and pepper
Zucchini Boats
INGREDIENTS 2 zucchini 1/2 cup low-fat shredded cheese 1/4 cup Beyond Meat “beefy crumbles” 1 small onion chopped 1/2 cup mushrooms chopped 1/2 cup bell pepper chopped 1/4 cup marinara sauce INSTRUCTIONS Preheat oven to 350 degrees. Trim ends of zucchini and cut zucchinis lengthwise in half. Scoop out pulp leaving half in tact. Keep
Black Bean & Beet Burgers
INGREDIENTS 3/4 cup cooked quinoa 1/2 large red onion finely chopped 1 can black beans low-sodium, drained and rinsed 1 cup mushrooms chopped finely 1/2 cup raw walnuts, chopped 4 small cooked beets (such as Love Beets brand) -sliced/chopped thin 1
Tahini Power Sauce
INGREDIENTS 1/4 cup tahini 3 tbs. lemon juice 1 tbs. maple syrup 1 tbs. low sodium soy sauce dash sesame oil 1/4 cup nutritional yeast 2 garlic cloves pinch turmeric tbs. hot water to thin out INSTRUCTIONS Blend all ingredients together in a blender or food processor until smooth. Add hot water as needed to
Stuffed Sweet Potato
INGREDIENTS 1 sweet potato 1/3 cup cooked quinoa 2 tbs. avocado 2 tbs. black beans Optional seasonings: paprika, garlic powder, onion powder, rosemary, black pepper, sea salt, etc. INSTRUCTIONS Cook quinoa according to package directions. Set aside. Wash sweet potato and poke outside with a fork a few times, then wrap with plastic wrap. Once
Southwestern Tempeh Taco Bowls
INGREDIENTS 1 TBSP extra virgin olive oil 1 package Tempeh such as Lightlife 1 TBSP low sodium taco seasoning 1 small can diced tomatoes 1 whole red onion 1 avocado 1 can corn kernels 1 can low sodium black
Southwestern Salad
INGREDIENTS 2 cups romaine lettuce chopped 2 sweet potatoes chopped 1 tsp. cumin 1 tsp. chili powder 1 can black beans rinse and drained 1 can corn rinse and drained 1 tbs. olive oil 1/4 tsp. salt and pepper 1 avocado 1/4 cup mayo 1/2 cup water 1 cup cilantro 1/2 lime juiced INSTRUCTIONS Preheat
Slimming Vegetable Soup
INGREDIENTS 1 container low sodium vegetable broth 1 can diced tomatoes 2 cloves garlic 1 can kidney beans 5 stalks celery diced 1 cup red cabbage diced 1 cup kale diced 1 zucchini diced 1/2 medium sweet onion diced 2 large carrots diced 1 tsp. salt and pepper 1/2 tsp. Italian seasoning blend INSTRUCTIONS Add
Roasted Garlic Tofu
INGREDIENTS 1 package extra firm tofu 1 tbs. bragg’s liquid aminos spray 2 tbs. nutritional yeast 2 tsp. garlic powder 1 tsp. salt and pepper INSTRUCTIONS Preheat oven to 400 degrees. Press water out of tofu by wrapping in paper towels and placing a textbook on top. Replace paper towels after 5 minutes and let
Quinoa Chickpea Bowls with Avocado Dressing
INGREDIENTS For the Bowl: 1 cup uncooked quinoa 3 cups water (for cooking quinoa) 1 TBSP extra virgin olive oil 1 can low sodium chickpeas drained & rinsed 2 large carrots, chopped 3-4 cups spinach or kale 1/2 cup finely sliced shallots salt & pepper to taste 1/4 tsp smoked paprika dash turmeric 4
Buddha Bowl
INGREDIENTS 1.5 cups brown rice cooked 1 head broccoli chopped 2 sweet potatoes medium 1 tbs. olive oil 1/4 tsp. sea salt 1/4 tsp. paprika 1/4 tsp. black pepper 1/4 tsp. garlic powder 1/2 cup frozen edamame 1/2 cup purple cabbage sliced thin 1 tbs. Tahini Power Sauce (see separate recipe) INSTRUCTIONS Preheat oven to
