CHICKPEA NOODLE SOUP
![IMG_0477_edited_edited_edited_edited_edi](https://static.wixstatic.com/media/ece478_3500424c44d241a0975482a2007c54a0~mv2.jpg/v1/crop/x_152,y_16,w_1221,h_787/fill/w_596,h_384,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/IMG_0477_edited_edited_edited_edited_edi.jpg)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
1 large red onion, diced
2 large carrots, diced
2 celery stalks, diced
2 large zucchini, diced
4 large white mushrooms, diced
8 cups vegetable broth
1 can chickpeas
1 tablespoon dried thyme
1 tablespoon dried rosemary
4 dried bay leaves
Salt and pepper to taste
Instructions:
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In a large pot, heat olive oil over medium-high heat.
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Add onion, garlic, carrots and celery and sauté, stirring occasionally for 5 minutes or until onions are lightly browned and tender.
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Add zucchini, white mushrooms, dried thyme and rosemary and sauté, stirring occasionally for 5 minutes.
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Add vegetable broth, bay leaves, salt and pepper and bring to a boil, then simmer covered for 15 minutes.
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Add chickpeas and simmer covered for 5 minutes.
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Remove from heat and serve with bread.
Store leftover soup in refrigerator for up to one week or freeze for up to 6 months.
BANANA NUT BREAD
![IMG_0495_edited_edited.jpg](https://static.wixstatic.com/media/ece478_54bfb2339dfd419cae0ccca30b214180~mv2.jpg/v1/crop/x_279,y_191,w_1221,h_787/fill/w_596,h_384,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/IMG_0495_edited_edited.jpg)
Prep Time: 10 minutes
Cook Time: 40 - 50 minutes
Total Time: 1 hour
Ingredients:
2 cups rolled oats, blended
2 large ripe bananas, mashed
1/4 cup melted vegan butter
1/3 cup brown sugar
1/3 cup almond milk
1/3 cup applesauce, unsweetened
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup walnuts, chopped​
Instructions:
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Preheat oven to 350 degrees.
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In one bowl, mix together dry ingredients: rolled oats, brown sugar, cinnamon, baking soda, and salt. In a second bowl, mix together wet ingredients: mashed bananas, applesauce, vegan butter, almond milk, vanilla extract.
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Combine dry and wet ingredients and stir until flour is incorporated, being careful to not over mix. Fold in walnuts.
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In a greased 9 x 5 loaf pan, pour mixture and bake for 40 – 50 minutes until a toothpick inserted into the center of the bread comes out clean.
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Let bread cool in the pan for a few minutes before slicing and serving.
​
Store leftovers in foil for up to 1 week or freeze for up to 2 months.
PESTO SALAD
![IMG_0515_edited_edited_edited_edited.jpg](https://static.wixstatic.com/media/ece478_19aee441da2544da8b775e08c4720a99~mv2.jpg/v1/crop/x_103,y_58,w_1397,h_897/fill/w_596,h_383,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/IMG_0515_edited_edited_edited_edited.jpg)
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
Arugula to hungriness
6 cherry tomatoes, diced
2 tablespoons mozzarella shreds
1 tablespoon vegan pesto
1/2 tablespoon olive oil
Salt and pepper to taste
Instructions:
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In medium sized bowl, combine arugula, cherry tomatoes, vegan mozzarella, pesto, olive oil, salt and pepper.
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Mix together ingredients until evenly coated with dressing and enjoy.
LEMON ARUGULA SALAD
![IMG_2646_edited.jpg](https://static.wixstatic.com/media/ece478_54f9f5c3910b4ceb9e3df4edfd3dd6a4~mv2_d_3000_2000_s_2.jpg/v1/crop/x_406,y_248,w_2202,h_1420/fill/w_595,h_384,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/IMG_2646_edited.jpg)
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
Arugula to hungriness
1/3 cup quinoa
1 baby cucumber
1 lemon
1 tablespoon vegan mozzarella
1 tablespoon olive oil
Sea salt and pepper to taste
Instructions:
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In medium sized bowl, combine arugula, quinoa, vegan mozzarella, lemon, cucumber, olive oil, sea salt, and pepper.
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Mix together ingredients until evenly coated with dressing and enjoy.
KALE FALAFEL SALAD
![IMG_2578_edited_edited.jpg](https://static.wixstatic.com/media/ece478_79bee4fd7f6d436ba18073dcb089b8f9~mv2_d_3000_2000_s_2.jpg/v1/crop/x_336,y_467,w_2359,h_1533/fill/w_591,h_384,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/IMG_2578_edited_edited.jpg)
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
Kale to hungriness
2 Trader Joes falafel
1/3 can chickpeas
1 baby cucumber
1 tablespoon humus
1/2 tablespoon olive oil
Sea salt and pepper to taste
Instructions:
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In medium sized bowl, combine kale, falafel, chickpeas, humus, cucumber, olive oil, sea salt, and pepper.
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Mix together ingredients until evenly coated with dressing and enjoy.
CREAM OF MUSHROOM & WILD RICE SOUP
![IMG_2683_edited.jpg](https://static.wixstatic.com/media/ece478_34f75d1eaa434c45a70a38a6ead07d16~mv2_d_3000_2000_s_2.jpg/v1/crop/x_223,y_219,w_2559,h_1652/fill/w_595,h_384,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/IMG_2683_edited.jpg)
Prep Time: 20 minutes
Total Time: 60 minutes
Ingredients:
4 cups mushroom broth
2 cups unsweetened plain almond milk
1 cup wild rice
2 tablespoons flour
2 cups chopped baby carrots
4 chopped celery stalks
3 cups button mushroom
1 large diced red onion
1 tablespoon garlic
1 tablespoon nutritional yeast
1 teaspoon vegan butter
2 teaspoon thyme
2 teaspoon rosemary
2 bay leaves
Sea salt and pepper to taste
Instructions:
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Rise and pour wild rice into medium pot with 1 ½ cups of water. Cook wild rice on stovetop until done.
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Preheat oven to 400 degrees.
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Slice and place button mushrooms onto baking sheet lined with parchment paper. Sprinkle 1 teaspoon thyme and 1 teaspoon rosemary on top. Roast for 15 minutes and then broil for 5 minutes. Set aside when done.
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In a large pot, combine vegan butter, garlic, red onion, celery, and carrots to sauté for 10 minutes until the vegetables are tender.
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Add flour, nutritional yeast, thyme, and rosemary and cook with vegetables for 5 minutes, adding mushroom broth to remove lump of flour.
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Add all mushroom broth, almond milk, and bay leaves. Bring broth to a boil and then bring to a simmer.
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Add cooked wild rice, roasted mushrooms, salt, and pepper and cook over simmer covered for 10 minutes.
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Remove from heat and serve with bread.
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Store leftover soup in refrigerator for up to one week or freeze for up to 6 months.