4 cups green beans, trimmed and snapped into 2-inch pieces
1 can / 1.5 cups cooked garbanzo beans, drained and rinsed
1 can / 1.5 cups cooked kidney beans, drained and rinsed
1 cup chopped seedless cucumber
1/4 cup diced red onion
1/3 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh basil
Dressing:
1/4 cup olive oil (optional, omit for oil-free version)
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Sea salt and freshly ground black pepper, to taste
Directions
In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl.
Meanwhile, blanch the green beans by bringing a large pot of salted water to a boil. Add the green beans and cook until tender, but still crisp, about 4 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
Add the green beans, chickpeas, kidney beans, cucumbers, red onion, and olives to the bowl with the quinoa.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, oregano, salt, and pepper.
Pour dressing over the salad and gently stir until salad is coated with dressing. Season with additional salt and pepper. Garnish with fresh sliced or chopped basil.
2 cloves garlic, minced, or 1/2 tsp. garlic granules/powder
½ teaspoon cumin
2 bay leaves
½ teaspoon chili powder
1 teaspoon tamari / shoyu / soy sauce
Juice of 1 lime
Sea salt, to taste
Garnish with chopped cilantro and/or green onions
Directions
Saute onions with a pinch of salt in medium-sized preheated pot, adding a teaspoon at a time of vegetable broth to prevent sticking, for about 5 minutes, until onions become translucent.
Add all remaining ingredients to the pot.
Bring to a boil, then lower to a simmer until most of the liquid is absorbed, about 20 minutes.
Remove bay leaves.
Mash lightly with a fork or potato masher.
Garnish with chopped cilantro and/or green onions.
Serve over brown rice, with a tortilla, or as an appetizer dip with chips and/or vegetables. Enjoy!
Heat over medium flame until polenta begins to bubble.
Turn on low and whisk frequently until polenta starts to thicken, approximately 15-20 minutes.
Serve as-is for a creamy side dish, or pour into casserole dish and let cool, bake for 10 minutes in preheated 350 degrees F oven, and then cut into squares. Enjoy!
Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
Add the mushrooms and cook for a further minute.
Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
½ cup brown rice flour (or your favorite whole-grain flour)
¾ cup unsweetened non-dairy milk, divided
1½ teaspoons onion powder, divided
1 teaspoon garlic powder
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 medium head of cauliflower
¼ - ½ cup of your favorite hot sauce (omit if sensitive to nightshade vegetables)
½ ripe avocado
½ cup cilantro, chopped
½ lime, juiced
½ teaspoon garlic, minced (about 1 clove)
6-8 tortillas (I used sprouted grain tortillas)
Toppings: red cabbage, chopped cilantro, lime wedges, jalapeno slice
Directions
Preheat oven to 425 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray, or use parchment paper.
In a large bowl, add flour, ½ cup non-dairy milk, 1 teaspoon onion powder, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk to combine.
Remove the leaves and stem of the cauliflower and break it up into bite-size florets. Add the cauliflower to the flour mixture and toss until evenly coated. Spread the florets in an even layer on the baking sheet.
Bake at 425 for 30 minutes, then remove. Pour the hot sauce over the cauliflower, toss until evenly coated, then bake for 10 minutes.
To make the sauce, add avocado, cilantro, lime juice, garlic, ¼ cup milk, ½ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon pepper to a blender, food processor, or use hand blender. Blend until smooth.
Assemble the tacos by adding a scoop of cauliflower onto each tortilla. Drizzle with avocado cilantro sauce and any add optional toppings you like (e.g. chopped green onions, grilled onions, slivered cabbage, salsa, beans, or rice)
1 teaspoon cold pressed extra virgin olive oil or sesame oil
1 teaspoon garlic powder
½ teaspoon sea salt
½ cup parsley for garnish
Directions
Wash millet three times, or until water runs clear.
Sauté millet, garlic powder, and sea salt in a little olive oil or sesame oil on medium‐high flame, until water is fully evaporated and millet starts to toast.
Add in water or vegetable stock, and herbs, if using, and bring to the boil. Stir in chopped cauliflower and then simmer for about 40 minutes, or until cauliflower and millet is cooked through.
You may serve chunky as‐is, or mash with a potato masher or a stick blender.
Stir in finely chopped parsley for a bit of color before serving.
