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    vegetable cannellini soup

    Prep time: 35 minutes
    Servings: 4

    3 medium sized potatoes cubed
    3 carrots sliced
    3 celery stalks sliced
    1 onion chopped
    2 cups veggie stock (see previous recipe)
    1 cup water
    15 oz. cannellini beans cooked, rinsed, and drained
    2 tbsp. crushed garlic
    1 tsp. sea salt
    1 tsp. pepper
    Dried parsley for garnish

    Boil carrots, potatoes, and celery for approximately 20 minutes. Set aside to cool for 5 minutes. In a blender or food processor mix boiled vegetables, garlic, beans, water, and veggie stock. You might need to do this in separate batches. Pour the blended mix together into a stockpot and simmer on medium-high heat for 10 minutes. Garnish with parsley. Salt and pepper to taste.


    artichoke bean pasta

    Prep time: 40 minutes
    Servings: 6-7

    2 tbsp veggie stock (see previous recipe)
    1 onion sliced
    1 tsp garlic powder
    6 sprigs fresh parsley chopped
    14 oz. artichokes in water, drained and sliced
    15 oz. garbanzo beans, rinsed and drained
    15 oz. cannellini beans, rinsed and drained
    20 oz. diced tomato in juice
    14.5 oz. pasta
    Parmesan cheese (optional)
    Additional sprigs of parsley for garnish

    Sauté onions, garlic, and artichokes in a large sauté pan on medium heat until the onions are translucent (approximately 15 minutes). Add parsley, beans, and tomatoes. Cover for 20 minutes on medium heat stirring occasionally. Meanwhile, boil pasta, drain, and set aside. When sauce is complete, plate on top of pasta, garnish with Parmesan cheese and parsley, and serve.


    roasted rosemary red skin potatoes

    Prep time: 55 minutes
    Servings: 4

    2 lbs. baby red skin potatoes
    2 tbsp. extra virgin olive oil
    ½ tsp. sea salt
    1 tsp. dried parsley
    1 tsp. dried rosemary
    ½ tsp. pepper
    Fresh parsley sprigs for garnish

    Preheat oven to 350°. Scrub potatoes and poke each potato with a fork. In a bowl, mix olive oil, salt, parsley, rosemary, and pepper. Add the potatoes and coat them with the mixture. Pour the potatoes into a baking dish, and bake for 45 minutes. Remove the potatoes, turn them over, and bake for another 5 minutes. Plate and garnish with fresh sprigs of parsley.



    vegan hummus baked potato

    Prep time: 1 hour and 10 minutes
    Servings: 4

    4 baking potatoes
    2 tbsp. extra virgin olive oil
    1 tsp. sea salt
    8 oz. hummus (your favorite)
    ¼ cup roasted pumpkin seeds
    3 scallions sliced
    Pinch of dried parsley for garnish

    Preheat oven to 350°. Scrub potatoes and poke with a fork several times. In a bowl, combine olive oil and salt. Roll each potato in the oil, place in a baking dish, and bake for approximately 1 hour or until done. Let potatoes cool for 5 minutes. Plate potatoes by cutting in halves. Spoon approximately 2 ounces of hummus onto each potato. Sprinkle evenly with pumpkin seeds and scallions. Add a pinch of dried parsley for garnish.


    vegan minestrone

    Prep time: 30 minutes
    Servings: 6

    5 cups veggie stock, homemade (see previous recipe) or store bought
    2 cups fresh chopped spinach leaves
    ½ tsp. sea salt
    ½ tsp. pepper
    ½ tsp. garlic powder
    28 oz. crushed tomatoes in puree
    15 oz. drained and rinsed garbanzo beans
    15 oz. drained and rinsed red kidney beans
    15 oz. drained and rinsed white kidney beans
    Fresh basil leaves for garnish

    Pour veggie stock in a stockpot. Add spinach, salt, pepper, and garlic, and simmer on low for approximately 10 minutes until the spinach cooks down. Add beans, then turn up the heat to medium high and bring the soup to a slow boil for approximately 10 minutes. Cover and allow to simmer on low heat for 10 more minutes. Remove from heat and serve with basil leaf garnish. Add salt and pepper to taste.