Tag: Dinner

Stuffed Buttercup Squash

Stuffed Buttercup Squash

Thanksgiving weekend is here! The time of year where we sit down and share a meal with friends and family, and are thankful for all the love in our lives.  When trying to follow a plant based diet sometime Thanks giving can be tricky because […]

Green Detox Soup

Green Detox Soup

As spring approaches, it isn’t just our houses that need a cleaning.  All winter we eat heavier foods, so now it is time to lighten the load and choose some more detoxing meals.  This soup is quick and easy to prep and just needs to […]

Veggie Lentil Casserole

Veggie Lentil Casserole

You Need:

1/2 cup Red Lentils

2 cups of Vegetable Broth

1 cup of Water

1 cup of Oats

2 shredded Carrots

1/2 tsp Sea Salt

1 tsp Basil

1/2 tsp Oregano

1/2 tsp Thyme

1 cup of Spinach

1 Sliced Zuccini

1/2 cup shredded Vegan cheese

  1. In a pot add the lentils, water and vegetable broth.  Bring to a boil and let simmer until lentils are fully cooked and liquid is gone.
  2. To the cooked lentils add the oats, salt, shredded carrots, basil, oregano, and thyme.  Stir until completely mixed and let sit for 10 mins.
  3. In a greased 8×8 or 9×9 pan or glass dish spoon mixture into the pan and spread until even.  Then place spinach leaves across bottom layer until spinach is evenly distributed.
  4. Take slice zucchini and create an even layer of zucchini, then sprinkle vegan cheese until all zucchini is covered.
  5. Bake at 350 for approx 20 mins or until zucchini is cooked and cheese is melted.
  6. Let cool for approx 10 mins and cut into even squares then serve.
Rice and Cabbage Dish with a Sweet Thai sauce

Rice and Cabbage Dish with a Sweet Thai sauce

 Makes about 4 large servings  For this recipe you will need: 3 cups of cooked wild rice 2 cups of cooked lentils (green) 1/2 cup of shredded carrots  1/4 cup of shredded Apple 1 cup of shredded cabbage (red) 1/4 cup of cilantro leaves  4 […]

Sweet Potato Walnut Lentil Vegan Shepards Pie

Sweet Potato Walnut Lentil Vegan Shepards Pie

Makes approx 6 servings. You Need: Bottom Layer 3 cups of cooked Red Lentils 1 cup of soaked Walnuts 1 small Cooking Onion 2 tsp Cumin 1/2 tsp Sea Salt 2 tsp Basil 1 tsp Thyme 1 tsp Garlic Powder pepper to taste 1) Boil […]

Butternut Squash Chickpea Chili

Butternut Squash Chickpea Chili

Makes Approx 4 servings

You Need:

1 butternut squash

1 small onion

2 cloves of garlic

2 carrots

1 carton of vegetable broth

4 cups of cooked chickpeas

2 tbsp of chili powder

1/4 tsp sea salt

1 tbsp of cumin powder

1/8 tsp of cayenne powder

butternut squash chickpea chili

1) Chop up butternut squash into 1/2 inch cubes.

2) Chop onion, carrots and mince garlic.  Sautee in frying pan with Grapeseed oil until onions are translucent.

3) In a large soup pot add cooked onions, garlic, and chopped squash and carrots. Add chickpeas and vegetable broth.  Start to boil on medium heat and add in all spices (chili powder, cumin, salt, cayenne) then stir.  Keep boiling on medium heat and stir occasionally.

4) Boil for approx 40 mins or until butternut squash is cooked all the way through (test with a fork).  If chili is not to desired thickness add a tbsp of rice flour to thicken. Then serve.

Rice, Broccoli, Green peas and Hemp with a Creamy Garlic Sauce

Rice, Broccoli, Green peas and Hemp with a Creamy Garlic Sauce

Makes about 2-4 servings depending on the size. You need: 2 cups of cooked organic long grain brown rice 1 cup of steamed Green peas 1 cup of steamed Broccoli 1/4 cup of Hemp seeds Creamy Garlic Sauce: 1 cup of soaked Cashews 1/2 cup […]

Quinoa, Beets, and Broccolli with a Balsamic Basil Dressing

Quinoa, Beets, and Broccolli with a Balsamic Basil Dressing

Makes 2 large servings. You Need: 2 cups of cooked Quinoa 4 Beets with the greens 1 Broccoli crown 1 tsp sea salt 1/4 cup Balsamic vinegar 1/2 cup Grapeseed Oil 1 tsp dried Basil 1) Boil 1 cup of Quinoa in 1 cup of […]