Homemade Vegetable Broth

Ingredients

• 2 medium yellow onions sliced
• 2 medium carrots, peeled and sliced
• 5 stalks celery, sliced
• 3 cloves garlic cut in half
• 1 medium potato cut into 1-inch chunks
• 4 bay leaves
• 2 tsp whole black peppercorns
• 8 sprigs parsley
• 16 cups water

Directions

• Place all ingredients in a large pot
• Bring to boil over high heat
• Reduce to simmer and cook for another 2 hours
• Strain and discard solids
• Cool and refrigerate for upto 3 days
• Stir before using if broth separates

recipe courtesy of wholefoods.com with adjustments made by me!

Spicy Black Bean Soup

Ingredients

• 1 – 15 oz can black beans
• 1 – 15 oz can yellow corn
• 1 – 15 oz can diced tomatoes
• 1 zucchini diced
• 4 cloves garlic
• 1 onion diced
• 1 cup collard greens or kale chopped
• 4 cups vegetable broth
• 1 tsp taco seasoning
• 1/2 tsp red chili powder
• 1/2 tsp ground cumin
• 1/2 green jalapeno minced
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/2 cup chopped cilantro
• sea salt and black pepper to taste
• 1 tsp coconut oil

Directions

• In a large stock pot heat coconut oil and saute onions until translucent
• Add garlic and zucchini
• Add vegetable broth, black beans, corn and diced tomatoes and bring to boil
• Add red chili powder, ground cumin, taco seasoning, jalapeno, sea salt and black pepper
• Reduce heat to simmer, add collard greens or kale, pumpkin seeds or sunflower seeds and simmer for 15 minutes
• Turn stove off and add chopped cilantro
• Serve and Enjoy!

Mushroom and Spinach Lasagne

Ingredients

• 1 package brown rice lasanga pasta (there is a no boil Rice Lasagna noodle available at Kroger the brand is called DeBoles)
• 1 jar marinara sauce (we use Trader Joes – Garlic Marinara Sauce)
• 1 onion diced
• 6 mushrooms chopped
• 2 cloves garlic
• 4 cups baby spinach
• Gluten free bread crumbs
• 1 tbsp balsamic vinegar
• 2 tsp coconut oil

Directions

• Heat coconut oil in a medium sized sauce pan
• Add onions and saute until translucent
• Add mushroom and cook for another 4 min
• Add garlic and saute for another min
• Add your favorite jar of marinara sauce and bring to a boil, then reduce to simmer
• Add balsamic vinegar to sauce, stir well and simmer for another 10 min
• Place small amount of sauce at the bottom of a baking tray
• Add layer of pasta, then a layer of sauce, then baby spinach
• Start over again with a layer of pasta, sauce and spinach
• Finish with another layer pasta, then sauce and then top with bread crumbs
• Bake in oven at 375 F for 25 min

Black Bean Burgers

Ingredients

• 1/2 cup rolled oats
• 1 tbsp pumpkin seeds
• 2 tbsp onion
• 1 medium carrot
• 1/2 green bell pepper
• 1 jalepeno – halved with seeds removed
• 1 – 15 oz can black beans, rinsed and drained
• 2 tbsp water
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• coconut oil to cook with

Directions

• You need a Blendtec blender to make these burgers
• Add oats and pumpkin seeds to Blendtec blender jar and secure lid.  Press “speed up” until you reach speed 5.  Run cycle for 20 seconds and press “pulse” to stop blender.  Set aside this oat and pumpkin mixture in a mixing bowl
• Add onion, carrot and bell pepper and jalapeno to Blentec jar.  Add enough water to just cover vegetables.  Secure lid and “Pulse” 8 t0 10 times.  Pour this mixture over a fine mesh strainer and press out liquid.  Set aside strained veggies in another mixing bowl
• Add 1/2 cup black beans mixing bowl.  Add the remaining black beans to Blendtec jar with 2 tbsp water and seasonings. Secure lid and select “sauces”.
• Add bean blend to mixing bowl and incorporate with other ingredients
• Allow mix to sit while skillet heats up
• Once heated add a small amt of coconut oil to skillet and scoop 1/2 cup of mix per patty and flatten with back of spatula
• Cook patties until heated through
• Serve with hummus or salsa

Makes about 4-5 patties

Prep and Cooking Time: 30 min

Red Lentil Soup

Ingredients

• 2 tbsp coconut oil
• 1 large onion diced
• 2 garlic cloves minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/4 tsp ground black pepper
• 1/4 tsp red chili powder
• 1/2 inch ginger minced
• 1/2 green chili minced (use less if you want it less spicy)
• 5 cups water
• 1 cup red lentils (see picture) (wash lentils in hot water until the water is clear)
• 1 large carrot peeled and diced
• juice of half lemon (use more if you want it more sour)
• sea salt to taste
• 3 tbsp chopped cilantro

Directions

• In a large pot, heat coconut oil over medium heat until hot and melted
• Add onion and garlic and sauté until golden
• Stir in tomato paste, green chili, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer
• Add water, lentils, carrot and ginger
• Bring to a boil, then simmer with lid covered
• Simmer until lentils are soft, about 30 minutes
• Take hand blender and pulse about 10 times – don’t fully puree
• Garnish with cilantro

Brown Rice Pasta

Tempeh is a fermented soy product. Its a high in protein and a good vegetarian substitute for meat.

Ingredients

• 1/2 package brown rice pasta (we buy ours from Trader Joe’s)
• 8-10 baby bella mushrooms quartered
• 1 yellow onion diced
• 2 cups baby spinach chopped
• 2 cups pureed tomatoes
• 2 tbsp chopped basil
• 3 cloves garlic pressed
• 2 tbsp coconut oil
• 1 package tempeh (optional – see picture below)
• 1/2 tsp ground black pepper
• 1/2 tsp italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp red chili flakes
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• sea salt to taste

Directions

Sauce

• In medium sauce pan heat coconut oil on low-medium heat
• Saute onions covered with lid until translucent
• Add tempeh (separate into small chunks) – saute for 3-5 minutes
• Add mushrooms – saute for another 3-5 minutes
• Add garlic, black pepper, garlic powder, chili flakes, italian seasoning and sea salt
• Add tomato puree and balsamic vinegar
• Simmer on low heat for 15 minutes

Putting everything together

• In another stock pot – boil brown rice pasta as directed on package
• Once its cooked, drain water and add to sauce above on very low heat
• Add spinach and basil – cook for additional 3 minutes
• Turn heat off and drizzle with extra virgin olive oil and Serve!

Simple Stir Fry, Prep time 20 mins, Serves 4

Ingredients

• 2 tsp coconut oil
• 6 cups Kirkland brand – Vegetable Stir Fry Mix (or your favorite stir fry blend)
• 1 medium onion diced
• 3 cloves garlic minced
• 1/4 tsp tumeric
• 1 tbsp ginger minced
• 1 green chili minced
• 2 tbsp cilantro chopped finely
• 2 green onion chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander seed
• 1/4 tsp red chili powder
• 1 tbsp Bragg’s Liquid Aminos (soy sauce replacement)

Directions

• Set your burner to medium heat, allow wok to heat up
• Add coconut oil
• Add cloves of garlic into the oil
• Add tumeric, chili powder, ground cumin and coriander seed to the oil
• Add onion to the wok and allow the ingredients to simmer lightly
• Add 6 cups of stir fry to the wok and mix the ingredients
• Add ginger to the wok
• Cover with a lid to cook the veggies faster
• Add Bragg’s Liquid Aminos to taste
• Add finely chopped coriander and green onion on top

Serves 4