Dice onion and add to a pot with water or avocado oil and sauté until translucent.
Add canned beans and tomatoes and bring to a boil.
De-seed and cube pumpkin. Add to mixture without skin.
Add seasonings and salt to taste.
Simmer for 20 minutes or until pumpkin is fork soft.
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Finely mince garlic, onions, and parsley and add to a bowl with the spices.
Add chickpeas, rinsed and drained, to the bowl as well as the cooked quinoa and ½ of lemon juice.
Mash together and add salt to taste.
Scoop into balls and set on baking sheet.
Preheat oven to 375 degrees and bake for 15-20 minutes or until golden.
Slice veggies thinly.
Mix tahini and remaining lemon juice to make sauce. Thin with water.
Remove falafel from oven and place in pita with veggies, greens, and dressing. Enjoy!
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Add 1 tablespoon spice blend with 2 teaspoons oil and onions to a pot.
Dice carrots, eggplant and pepper. Add to pot when onions are translucent.
Add dal and water and bring to a boil.
Add remaining spices and salt to taste
Cook 20-30 minutes until soft. Option to blend 1/2 for smoother texture.
Serve warm.
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Begin by peeling citrus fruits and removing all the white pith. Slice fruit into round ½ inch thick pieces. Arrange flat on plate.
Next slice roasted and peeled beets into ½ inch think circles and arrange on top of fruit.
Top with mixed greens to add color.
Mix zest, juice, vinegar, and oil to combine for a dressing. Drizzle on fruit and beets and serve.
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Mince herbs and garlic and add with salt and pepper.
Finally quarter mushrooms and add to bowl and combine.
Top with oil and vinegar and let sit for 1 hour or more.
Serve with whole grain bread or store for up to one week.
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Begin by washing all ingredients. Preheat oven to 375 degrees.
Slice the acorn squash in half and remove seeds. Brush the acorn squash with olive oil to coat.
Add a pinch of salt and pepper to the squash and place face up on a baking tray. Bake at 375 degrees for 30-40 minutes.
Mice garlic and dice onion. Set aside and let sit for 15 minutes.
Dice celery and peppers and slice mushrooms. Set aside.
Rinse rice and lentils. Set aside.
In a slow cooker, large stock pot, or Instant Pot, add garlic, onion, celery, peppers, mushrooms, rice and lentils. Add in remaining seasonings. Mix well and cook for 2 hours (slow cooker), 1 hour (large stock pot), or 30 minutes (Instant Pot) respectively.
When the acorn squash is fork tender and rice is cooked through, plate by filling the center of the squash with ¾ cup of the rice and vegetable mixture.
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To drain extra water out of the tofu, wrap it in a cloth or paper towel and place on a cutting board. Put a plate on top of the tofu and weigh it down with a can. Press down on the plate for 10 minutes.
Remove the weight and cloth/paper towel. Slice the tofu into 2 inch cubes.
In a bowl, add the soy sauce, ginger, garlic powder, maple syrup, and sesame seeds. Mix together to make the marinade.
Submerge the tofu cubes in the marinade and let sit for at least 10 minutes.
Place cubes on skewers and lay on a cookie sheet.
Bake for 15 minutes. Serve immediately.
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Dice the garlic and set on the cutting board for 10 minutes.
Dice the bell pepper and eggplant into 1 inch cubes.
Slice the cabbage into 1 inch pieces.
Add all the vegetables to the pot and sauté in a bit of broth.
Add the chickpeas, drained and rinsed.
Finally, add the coconut milk and broth with the curry paste.
Bring to a boil, then simmer for 20 minutes.
Serve over brown rice or soba noodles.
Chef’s Tip: Add a lime wedge and cilantro as a garnish when serving to help brighten the dish. Other garnish options include ginger and lemongrass.
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Wash and lay out all ingredients. Preheat oven to 400 degrees.
Cut cauliflower into bite sized florets.
Make batter by adding flour, spices, milk, and hot sauce into a mixing bowl. Stir until combined.
Using a fork, dip the florets into the bowl and place on greased cookie tray.
Bake for 20-25 minutes or until fork soft.
Finish by adding more spices or hot sauce to taste.
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Blanch** and drain the collard leaves and set to the side.
Cut the carrots, tomatoes, and cucumbers into thin strips and set to the side.
Rough chop the cilantro for dipping sauce and set to the side.
Dipping Sauce: Combine peanut butter, soy sauce, maple syrup, garlic powder, ginger powder, and sriracha into a small bowl and whisk well until you have a smooth consistency. Add cilantro, if desired.
Chickpea Spread: In a blender, rough blend the chickpeas, olive oil, salt, and garlic powder.
Pinwheel Assembly: Spread a collard leaf onto a flat surface and begin by layering in the precut vegetables (carrots, tomatoes, cucumbers) followed by the chickpea spread. Roll the collard leaf keeping all ingredients tucked inside and slice the sandwich into 2 inch portions.
Serve the pinwheels with the peanut dipping sauce – enjoy!
** Blanching is the process of submerging the food into boiling water for a short period of time and immediately transferring the food from the boiling hot water into a bowl with ice water.
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