jamaican jerk grilled eggplant

from Minimalist Baker. ingredients EGGPLANT 1 tsp ground cinnamon 1 Tbsp ground coriander 1/4 tsp all spice 1/4 tsp cayenne pepper 1/2 tsp each sea salt and black pepper 2 Tbsp fresh thyme 4 cloves garlic, minced (~2 Tbsp minced garlic per 4 cloves) 1 Tbsp fresh grated ginger 3 Tbsp lime juice 1/4 cup tamari or coconut aminos (or soy sauce if not GF) 2-3 Tbsp coconut sugar or maple syrup (plus more to taste) 2 Tbsp melted coconut oil... Continue Reading →


tofu, black bean, and vegetable enchiladas verdes

Salsa verde recipe from Bon Appetit. I've given an example of a possible vegetable mix for the filling, but it's easiest to just use whatever you have. Some possibilities include sweet potatoes, carrots, mushrooms, broccoli, spinach, etc! Just keep in mind that the vegetables you use may have different cooking times, so plan accordingly. ingredients... Continue Reading →

bruschetta lentil salad

This goes great with crackers for an appetizer or light lunch! ingredients 1 lb cooked brown lentils (from about 5 1/3 oz dry lentils) 6 oz feta, crumbled 4 Roma tomatoes, seeded and diced 3 Tbsp olive oil 1/2 Tbsp balsamic vinegar 10 leaves fresh basil, chopped 1-2 cloves garlic, finely minced 1/2 tsp honey... Continue Reading →

copycat trader joe’s banh mi noodle bowls

ingredients SRIRACHA TOFU 1 14-oz block tofu, pressed and drained 1 Tbsp cornstarch about 1/4 cup sriracha 2-4 Tbsp water pinch crushed red pepper flakes CREAMY JALAPEÑO-LIME DRESSING 1/2 cup mayonnaise (or vegannaise) 2-4 Tbsp water 1 Tbsp olive oil 1 Tbsp rice vinegar 1/2 Tbsp tamari or soy sauce 1/4 cup cilantro, packed 1-2... Continue Reading →

15-minute penne with vodka sauce

ingredients 6 oz whole wheat penne 1 1/3 cups frozen peas 2 servings (~3.5 oz) Gardein seven grain crispy tenders 16 oz vodka blush sauce (from refrigerated section of grocery store) optional toppings: shaved parmesan, basil, freshly ground black pepper method Bake the chickn tenders according to package directions. While they are baking, cook the... Continue Reading →

lentil minestrone soup

by Katherine Taylor ingredients 1/4 cup extra-virgin olive oil, divided 1 medium yellow onion, chopped 2 carrots, peeled and chopped 2 ribs celery, chopped 2 Tbsp tomato paste 1 cup chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work) 4 cloves garlic, pressed or minced ½ tsp dried oregano ½ tsp dried thyme 1 large can (28 ounces) diced... Continue Reading →

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