Category: Uncategorized

• 2 tablespoon olive oil, plus more for brushing
• 1 onion, chopped finely
• 1 cup cashews
• sea salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 1 cup cooked brown rice (or grain of choice)
• one 15-ounce can lentils, drained and rinsed
• 1/4 cup breadcrumbs
• 1/2 cup vegetable broth
• 1 teaspoon dried basil
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 6 portobello mushrooms, stems and gills removed
• 1 tomato, sliced into thin rounds

1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil over medium-high heat. Add the onion and cashews and season with salt and pepper, to taste. Sauté until the onions are soft and lightly browned. Add the garlic and let cook a few more minutes until fragrant.
3. In a large bowl combine the onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil, and thyme. Mix together and season to taste with salt and pepper.*
4. Brush both sides of the mushroom caps lightly with olive oil and place top side down on a lightly oiled sheet pan.** For each mushroom, stuff with about ½ cup of the lentil stuffing, and then press 1 tomato slice on top.
5. Bake for approximately 30 minutes, or until the stuffing is browned and mushrooms are cooked through. Garnish with extra fresh thyme leaves and serve.

• 2 1/2 cup rolled oats
• 1 cup desiccated coconut
• 2 tablespoon coconut or brown sugar
• 1 cup chopped nuts*
• a pinch of salt
• 1/4 cup coconut oil
• 1/4 cup creamy almond butter
• 1/3 cup maple syrup
• 1/4 cup pepitas (pumpkin seeds)
• 1/3 cup dairy-free dark chocolate chips
• 1/3 cup dried pomegranate seeds

1. Preheat the oven to 350°F.
2. Mix the rolled oats, desiccated coconut, coconut sugar, salt, pepitas, and nuts together in a large bowl.
3. In a small bowl, mix the coconut oil, almond butter, and maple syrup until well combined, and then pour over the dry ingredients.
4. Once both bowls are thoroughly mixed together, spread the rolled oat mixture evenly onto a large baking sheet (making sure not to crowd the granola)
5. Bake the granola for about 30 minutes, or until the entire mixture has reached a golden-brown color. Mix the oats around every 10 minutes or so to ensure even cooking.
6. Once the granola reaches the golden-brown color, remove from the oven and allow to cool completely.
7. Once the granola has completely cooled, add in the dairy-free mini chocolate chips and the dried pomegranate seeds.
8. Serve immediately, or keep in an air-tight container.

Cook Mode
(Keep screen awake)

Ingredients

• ½ cup almonds

• 5 tablespoons chopped flat-leaf parsley, divided, plus more for garnish

• ¼ cup packed fresh basil, plus more for garnish

• 2 tablespoons chopped fresh chives, plus more for garnish

• Zest & juice of 1 lemon

• 5 tablespoons extra-virgin olive oil, divided

• 1 teaspoon salt, divided

• 2 large heads cauliflower

• 2 teaspoons smoked paprika

• 1 teaspoon garlic powder

• 2 medium shallots, minced

• 1 clove garlic, minced

• 2 (15 ounce) cans no-salt-added butter beans, rinsed

• ½ cup water

• ¼ teaspoon ground pepper

• 2 teaspoons sherry vinegar

1. Preheat grill to medium.

2. Pulse almonds, 4 tablespoons parsley, basil, chives, lemon zest and juice, 2 tablespoons oil and 1/4 teaspoon salt in a food processor until chopped.

3. Place cauliflower heads on a cutting board, stem-side down. Using a large chef’s knife, cut two 1/2-inch-thick slices from the center of each head to make 4 “steaks.” (Reserve the remaining cauliflower for another use.) Brush the steaks with 2 tablespoons oil. Combine paprika, garlic powder and 1/2 teaspoon salt in a small bowl. Sprinkle the mixture on both sides of the steaks.

4. Grill the steaks, turning once, until tender and nicely charred, 12 to 14 minutes total.

5. Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Add shallots and garlic and cook until the shallots start to soften, about 1 minute. Add beans, water, pepper and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until hot, about 5 minutes. Remove from heat and stir in vinegar and the remaining 1 tablespoon parsley.

6. Serve the cauliflower steaks over the beans, topped with the pesto and more herbs, if desired.

Nutrition Facts (per serving)

• 1/4 cup roughly chopped garlic cloves
• 1/4 cup finely chopped red onion
• 1/4 cup roughly chopped kalamta olives
• 4 cup firmly packed fresh parsley leaves
• 1/4 cup fresh oregano leaves
• 1 cup olive oil
• 1 tablespoon lime juice
• 1 tablespoon red wine vinegar
• 4 teaspoon paprika
• 1 tablespoon sugar
• 1 teaspoon cayenne
• 1 teaspoon crushed red pepper flakes
• salt, to taste
• 1 16-ounce package firm silken tofu, cut into 8 pieces 2-inch pieces

1. Put the garlic, onion, and olives in the bowl of a
food processor and pulse until finely chopped (it’s important 
to stop before the mixture turns to a smooth puree).
2. Add
 the parsley and oregano and pulse briefly, 1 to 2 seconds, until the 
herbs are also finely chopped but not pureed. Or, if working by hand,
finely mince the ingredients with a sharp knife and combine
in a small mixing bowl.
3. Transfer the mixture to a medium 
bowl.
4. Add the oil, lime juice, vinegar, paprika, sugar, cayenne,
 and red pepper flakes (or more to taste), and stir until the sugar
 dissolves. Season to taste with salt.
5. Pour 1⁄4 cup of this 
marinade into a shallow, medium baking pan, reserving the rest.



6. Heat a stovetop or outdoor grill to high heat.



7. Spray the tofu pieces evenly with cooking spray on both sides.
8. Grill
them for about 1 to 2 minutes on each side, flipping them with a long 
spatula, until distinct hash marks form.
9. Transfer them to the baking 
pan, setting them atop the marinade and pouring the reserved marinade
 over.
10. Cover the pan and refrigerate for 8 to 12 hours (or up to 
overnight for more flavor).




Cook Mode
(Keep screen awake)

Ingredients

• 1 tablespoon plus 1 teaspoon neutral oil, such as canola or avocado

• 4 cloves garlic, minced

• 1 large onion, diced

• ½ teaspoon salt

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground chipotle chile, or to taste

• 2 cups no-salt-added vegetable broth

• 3 cups cubed butternut squash

• 2 (14 ounce) cans black beans, rinsed and drained

• 1 (14 ounce) can no-salt-added crushed tomatoes

• 1 (14 ounce) can no-salt-added diced tomatoes

• ½ cup Greek yogurt, for serving

• ¼ cup chopped fresh cilantro, for serving

• ¼ cup minced red onion, for serving

1. Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.

2. Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.

3. Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.

4. Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.

Tips

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)