🌱 🍲 Hearty Veggie Bean Noodle Soup 🌱 🍲

 

• avocado oil cooking spray
• 1 white onion, chopped
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 cup chopped baby carrots
• 1 cup chopped celery
• 1 tbsp. minced garlic
• Freshly ground black pepper
• 1 tsp. oregano
• 1 tsp. marjoram
• 1 tsp. thyme
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. turmeric
• 2 bay leaves
• 8 cups unsalted vegetable broth
• 1 1/2 cups dry small elbow noodles
• 2 - 15.5 oz.  cans small white beans, rinsed & drained
• 1 cup frozen peas
• Nutritional yeast, to serve

Heat a stock pot over medium heat and generously spray with avocado oil spray.  Add the onion, bell pepper, zucchini, carrots, celery and garlic to the pot and generously season with freshly ground black pepper.  Saute for about 8 minutes, until the veggies are starting to soften.

Add the oregano, marjoram, thyme, red pepper, salt, turmeric and bay leaves to the pot.  Stir to mix well and continue to saute for a few minutes.

Add the vegetable broth and white beans to the pot and bring to a simmer, reducing heat to a low simmer.

Meanwhile, in a separate pot, cook the pasta according to package directions and drain.

Add the cooked pasta and frozen peas to the pot, bring it back to a simmer, and allow to simmer for 10 minutes.

Remove the bay leaves and enjoy!! Serve with a sprinkling of nutritional yeast.

YUM!

🌱 Crispy Spiced Air Fryer Tofu 🌱

 

• 1 - 16 oz. block extra firm tofu
• 2 tbsp. nutritional yeast
• 2 tsp. garlic powder
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1 tbsp. avocado oil

Drain the tofu and pat dry with paper towels.  Dice into small cubes and move into a bowl.

Mix the dry ingredients in a small bowl.

Pour the dry spices over the tofu and toss until it is evenly coated on the tofu.  

Drizzle the oil into the bowl and toss to mix well.  

Preheat air fryer to 375F.

Add the tofu to the crisp tray in a single layer and cook for 15 minutes, tossing the basket halfway through.  I did this in two batches allowing the tofu to cook in a single layer.

Yields 3-4  servings.  Enjoy!

I added 3.5 oz. of this delicious tofu to a bowl of vegetable ramen with Healthy Noodles, ramen broth, bell pepper, onion, snow peas, and local Hawaiian mushrooms, yielding 270 calories, 6 net carbs, 17.5g protein and 8.4g fat.  

DELISH!

Delicious Grilled Impossible Burgers 🌱 🍔

• 1 - 12 oz. package Impossible burger
• 1 link Impossible spicy sausage - casing removed
• 2 tsp. dijon mustard
• 2 tsp. vegan worcestershire sauce
• 2 tbsp. finely minced red onion
• 1 tsp. minced garlic
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• Thin buns, vegan cheese & toppings such as lettuce, tomato, onion, avocado

Use your very clean hands to mix together the burger, sausage, dijon, worcestershire, onion, garlic, salt & pepper.  

Divide the mixture into 4 equal parts.  

Form patties by rolling each portion into a ball, and use the palm of your hand to flatten into burgers.

Cover the grill grates with aluminum foil.  Heat the grill and generously spray the foil with avocado oil spray.  Add the patties to the grill and cook for 3 minutes.  Carefully flip each burger, top with vegan cheese and continue to cook for 3 minutes.  

Serve on thin buns with your favorite toppings.  DELISH!  🌱  🍔

🇺🇸 Labor Day BBQ 🇺🇸 🌱 Plant Based & Delicious 🌱

Mac Salad

• 16 oz. dry elbow macaroni
• 2 cups vegan mayonnaise
• 1 cup non-dairy plain yogurt
• 4 tsp. apple cider vinegar
• 4 tbsp. reserved water from pasta cooking
• 2 tsp. sugar
• 1/2 tsp. celery seed
• 1 large red bell pepper, finely chopped (about 2/3 cup)
• 2/3 cup chopped shredded rainbow carrots
• salt & freshly ground black pepper

Boil the pasta according to package instructions.  Save 4 tablespoons of the water for the dressing. Let pasta cool.

Whisk together the mayo, yogurt, vinegar, cooking water, sugar and celery seed until smooth.

In a large bowl, combine the cooled pasta, red bell pepper and carrots and stir to combine.  Pour the dressing over the top and mix well.  Lightly season with salt & freshly ground black pepper.

Cover and move to the fridge until ready to serve.

Mediterranean Pearl Couscous Salad

• 3 cups cooked pearl couscous (or Acini di Pepe)
• 3 tbsp. avocado oil
• 1 tbsp. lemon juice
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• freshly ground black pepper
• 1 1/2 cups seeded chopped cucumber
• 12 oz. cherry tomatoes, quartered
• 1 - 15 oz. can garbanzo beans, rinsed, drained & shelled
• 1/4 cup finely chopped red onion
• 3 tbsp. chopped fresh parsley
• 2/3 cup crumbled plant based feta cheese

Cook pearl couscous according to package directions.  Allow to cool.

In a large bowl, combine the couscous, oil, lemon juice, red pepper flakes, salt & pepper.  Toss to completely coat the couscous.

Add the cucumber, tomatoes, garbanzos, onion and parsley to the bowl and stir to combine.  Top with crumbled feta.

Cover and move to the fridge until ready to serve.  

Cumin Lime Coleslaw

• 2 - 14 oz. bags coleslaw
• 1 bunch green onions, white and light green parts, chopped
• 1 cup vegan mayo
• 2 tbsp. lime juice
• 4 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper

In a small bowl, whisk together the mayo, lime juice, cumin, salt & cayenne.

In a large bowl, combine the green onions and coleslaw mix. Pour the dressing over the top and stir to mix well.  Move to the fridge until ready to enjoy.

The Best Grilled Impossible Burgers

• 4 - 12 oz. packages ground Impossible burger
• 4 links spicy Impossible sausage
• 2 1/2 tbsp. dijon mustard
• 2 1/2 tbsp. vegan Worcestershire sauce
• 1/2 cup minced red onion
• 4 tsp. minced garlic
• 1 tsp. salt
• 1 tsp. ground black pepper
• hamburger buns
• toppings such as: lettuce, tomato, onion,  pickle, etc.

Put the burger ingredients in a large bowl and use very clean hands to mix everything together.

Divide the mixture into 16 equal portions.  Use the palm of your hands to flatten into patties.  

Add the patties to a hot grill and grill for 3 minutes per side.  Enjoy!

Non-Dairy Smokin' Hot Cheese Ball

• 8 oz. plant based chive cream cheese
• 1 cup shredded Mexican style plant based cheese
• 1/4 cup finely minced red onion
• 2 tbsp. salsa
• 1 tsp. cumin
• 2 tsp. chopped green chiles
• Jalapeno Lime tortilla chips, crushed

Put the cream cheese, shredded cheese, onion, salsa, cumin and green chiles in a food processor.  Pulse until everything is evenly combined.

Scoop the mixture out onto saran wrap and roll into a ball.  Put in the fridge for 2+ hours.

Put the chips into a clean food processor and pulse to crush.  Roll the cheese ball in the chips and serve with crackers.

Hearty Plant Based Chili with a Kick

 

• 1 - 12 oz. package raw Impossible ground meat
• 2 links raw hot Italian Beyond sausage
• 1 medium red onion, chopped
• 3 small carrots, peeled and chopped
• 1 red bell pepper, seeded & chopped
• 1 green bell pepper, seeded & chopped
• 1 yellow bell pepper, seeded & chopped
• 2 jalapeño peppers, seeded & minced
• 4 cloves  garlic, minced
• 2 tbsp. chili powder
• 2 tsp. cumin
• 2 tsp. coriander
• 2 tsp. paprika
• 1 tsp. cayenne pepper
• 3 bay leaves
• 1 - 28 oz. can crushed tomatoes
• 2 cups reduced sodium vegetable broth
• 1/4 cup apple cider vinegar
• 1 - 15 oz. can navy beans, rinsed & drained
• 1 - 15 oz. can black beans, rinsed & drained
• 1 - 15 oz. can kidney beans, rinsed & drained

Heat a stockpot over medium heat and spray with avocado oil spray.  Add the onion, carrots, bell peppers, jalapeños and garlic.  Cook until starting to soften, about 8 minutes.

Crumble the raw burger and sausages into the pot with the veggies, breaking it up with a wooden spoon.  Saute until meat is fully cooked through, stirring occasionally.  

Stir in the chili powder, cumin, coriander, paprika, cayenne and bay leaves and mix well.  Add the crushed tomatoes, broth and vinegar and stir to combine.  Bring to a boil and then reduce heat to a simmer.  

Add the beans, stir to combine, and allow to simmer uncovered for 30 minutes.

Serve with a dollop of plant based sour cream and a sprinkling of plant based shredded cheese.  Enjoy with crispy tortilla chips.  YUM!

Yields 6 servings.

Plant Based Sloppy Joes 🌱 🍔 🌱

 

• 1 medium red onion, chopped
• 2 cloves garlic, minced
• 1 -  12 oz. package raw Impossible burger
• 1 - 15 oz. can original Manwich sloppy joe sauce
• buns
• plant based cheese

Heat a large saute pan over medium heat and spray with avocado oil spray.  Add the chopped onion and minced garlic and saute until the onion is translucent, about 5 minutes.

Add the Impossible burger to the pan with the cooked onions and garlic. Use a wooden spoon to break it up, until it's cooked through, about 5 minutes.

Pour the can of the Manwich into the pan and stir to combine.  

Reduce heat and allow it to simmer for 5 minutes, stirring frequently.

Meanwhile heat the broiler and put your buns under the broiler with plant based cheese for 2 minutes.

Serve and enjoy!

Hawaiian Chili Pepper Shrimp over Creamy Cauliflower Rice

 Hawaiian Chili Pepper Shrimp

• 1 lb. wild caught shrimp, thawed, cleaned, deveined, tails removed
• 1/8 cup light brown sugar
• 1/4 cup reduced sodium soy sauce
• 3 Hawaiian chili peppers, chopped (if you don't like a lot of heat, seed the peppers)
• 2 tbsp. avocado oil
• 2 tsp. crushed garlic
• 1 tsp. paprika
• pinch of salt
• freshly ground black pepper

First, chop your Hawaiian Chili Peppers.  The seeds are what provide the heat so plan accordingly.  I took the seeds out of 1 1/2 chilis and left them in for 1 1/2. 

Next, mix all the ingredients EXCEPT FOR the shrimp in a small bowl and whisk everything together.

Move the cleaned shrimp into a ziploc bag and pour the marinade over the top.  Move them around to evenly coat the shrimp with the sauce.  Move to the fridge until you are ready to cook.  Mine marinaded for 6 hours before cooking.

Turn the air fryer on "air crisp" at 390F and allow it to heat for 5 minutes.  Spray the crisp tray with avocado oil spray and add the shrimp in a single layer.

Close and cook for 5 minutes.  Shake tray and continue to cook for 30 seconds. Move the shrimp out of the air fryer as soon as they are done.

Serve shrimp on top of a bed of creamy cauliflower rice.  

Creamy Cauliflower Rice

• 1 - 12 oz. package frozen cauliflower rice
• 1 tbsp. oat milk butter
• 1/4 cup unsweetened non-dairy cream
• 1/4 tsp. salt
• 2 tbsp. dairy free sour cream
• 1/4 cup liquid dairy free mozzarella
• 1/4 cup sliced green onions
• freshly ground black pepper

Cook the riced cauliflower according to package directions, set aside.  Heat oat butter over medium heat until melted.  

Add the cooked cauliflower to the pan and stir to combine, cooking for about 2 minutes, stirring occasionally.  Add the non-dairy cream and salt and stir to mix well.  Season with freshly ground black pepper and stir to combine.

Allow to cook for another 5 minutes, stirring occasionally.

Reduce heat to low and stir in the dairy free sour cream, liquid plant based mozzarella and green onions.  Stir continuously until everything is mixed well.   Keep on low heat until ready to serve.

Divide the creamy cauliflower into two bowls and top with the Chili Pepper Shrimp.  ENJOY!