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    zucchini chi chi bean rice

    Prep time: 30-60 minutes (depending on rice blend)
    Servings: 8

    4 cups veggie stock (do a site search on “veggie stock” to get my recipe)
    2 cups rice (your favorite blend)
    2 tbsp. extra virgin olive oil
    1 medium-sized zucchini sliced
    4 scallions sliced ¾ of the way up
    4 oz. baby portabella sliced
    15 oz. cooked, rinsed, and drained chickpeas
    2 tsp. garlic
    2 tsp. Italian seasoning
    1 tsp. sea salt
    fresh basil garnish

    Cook rice with the veggie stock in a stockpot (time will vary depending on rice blend). Drizzle olive oil in a large sauté pan, and add zucchini, scallions, portabellas, and seasonings. Sauté for 20 minutes on medium high stirring frequently. Add rice and chickpeas to the sauté mixture and mix thoroughly. Add salt and pepper to taste. Plate and garnish with basil.


    roasted dill and leek potatoes

    Prep time: 65 minutes
    Servings: 10

    3 tbsp. extra virgin olive oil
    8 potatoes (medium sized) cubed
    2 leeks sliced halfway up
    6 scallions sliced ¾ the way up
    2 tsp. sea salt
    2 tsp. dill
    1 tsp. black pepper
    Optional garnish: sour cream or vegan sour cream

    Preheat oven to 350°. Drizzle olive oil in a large baking dish. Add the rest of the ingredients to the baking dish, mix thoroughly, cover, and place in oven. Roast for 45 minutes. Remove lid, mix, and roast uncovered an additional 10 minutes. Plate and salt and pepper to taste.


    vegan cabbage bean soup

    Prep time: 40 minutes
    Servings: 6

    4 cups water
    1 medium head cabbage chopped
    1 medium onion chopped
    2 tsp. sea salt
    ¼ cup chives chopped
    ½ tsp. dried parsley
    ½ tsp. bay leaves
    ¼ tsp. sage
    15.5 oz. cannellini beans cooked, drained, and rinsed
    28 oz. tomato sauce

    In a stock pot, boil the water, cabbage, onion, and salt for 15 minutes. Lower to medium heat and add chives, spices, beans, and tomato sauce. Simmer for 20 minutes, stirring occasionally. Plate and serve. Salt and pepper to taste.


    sautéed basil portobello mushroom

    Prep time: 25 minutes
    Servings: 4

    ½ cup water
    12 oz. Portobello mushroom sliced
    24 fresh basil leaves chopped
    1 tsp. sea salt
    2 tbsp. extra virgin olive oil
    1 tsp. garlic powder
    4 tbsp. balsamic vinegar
    Parmesan cheese for garnish (optional)
    Extra basil leaves for garnish (optional)

    In a pan on medium high heat sauté water, mushrooms, basil, and salt for 10 minutes. Then, lower the heat and add olive oil, garlic powder, and balsamic vinegar and stir constantly for another 5 minutes. Plate and serve with a light sprinkling of Parmesan cheese and basil leaves if desired.


    bean tostada

    Prep time: 20 minutes
    Servings: 4

    4 large whole grain tortillas
    4 cups vegetarian refried beans (store bought or homemade)
    ½ cup salsa
    6 oz. cheese shredded (optional vegan cheese)
    2 cups romaine lettuce chopped
    6 oz. black olives sliced
    1 avocado cubed (optional)

    Preheat oven to 250°. Place tortillas on oven rack until crisp (approximately 3-5 minutes). Watch carefully so that they do not burn. When the tortillas are crisp, remove and place on a cookie sheet. Spread each tortilla with equal amounts of refried beans, salsa, and cheese. Bake in the oven 8–10 minutes until the cheese is melted. Remove from the oven and plate. Sprinkle with olives and avocado (optional).