Recipes

• 1 tablespoon canola oil
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 12 ounce frozen vegetarian meat crumbles
• 1-1/2 cups salsa, divided
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 8 cups torn romaine
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup coarsely crushed tortilla chips
• 1 cup frozen corn, thawed
• 2 plum tomatoes, chopped
• 1 medium ripe avocado, peeled and cubed
• 1/4 cup chopped fresh cilantro
• 1/4 cup vegan ranch salad dressing
• Lime wedges, optional

INSTRUCTIONS

1. In a large skillet, heat oil over medium heat. Add pepper and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in crumbles, 3/4 cup salsa, chili powder and cumin; cook and stir until heated through, 3-5 minutes.
2. In a large bowl, combine lettuce, beans, tortilla chips, corn, tomatoes, avocado, cilantro and crumble mixture. Combine remaining salsa and vegan ranch, pour over salad and toss to coat. If desired, serve with lime wedges.

INGREDIENTS

• 8 large carrots
• 1 cup low-sodium vegetable broth
• ¼ cup apple cider vinegar
• 2 tablespoons reduced-sodium soy sauce or tamari
• 2 tablespoons pure maple syrup
• 2 teaspoons smoked paprika
• 2 teaspoons dry mustard
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon liquid smoke
• Dash ground cloves
• 8 whole wheat hot dog buns, toasted if desired
• ½ of a red onion, finely chopped (¼ cup)
• 3 tablespoons stone-ground mustard
• ½ of a medium cucumber, spiralized

INSTRUCTIONS

1. Peel carrots and trim to 6 inches long. Trim wide end to make a consistent thickness. Place carrots in a large saucepan; add water to cover. Cover pan and bring to boiling; reduce heat to low. Cook carrots 8 to 10 minutes, until just tender. Drain well.
2. Place carrots in a large resealable plastic bag set in a shallow dish. For marinade, in a bowl combine the next 11 ingredients (through cloves) and ½ cup water. Pour over carrots; seal bag. Chill 4 to 24 hours, turning occasionally. Drain and discard marinade.
3. Grill carrots, covered, over medium-high 5 to 8 minutes or until grill marks start to appear, turning occasionally. Or place carrots in a foil-lined baking pan and bake at 450°F 8 to 10 minutes or until lightly browned on edges.
4. Place grilled carrots in buns. Top with red onion, mustard, and cucumber.

INGREDIENTS

• 1 cup chopped onion
• 1 cup chopped bell pepper, any color
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• 1 15-ounce can black beans, rinsed and drained
• 1 cup fresh or frozen corn kernels
• 6 6- to 7-inch whole wheat pita rounds
• 1 cup chopped avocado
• 1 cup oil-free salsa
• 2 tablespoons snipped fresh cilantro

INSTRUCTIONS

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large saucepan, bring ¼ cup of water to a boil. Add the onion, sweet pepper, garlic, and cumin; cook over medium-low heat for 10 minutes or until the onion is tender, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the beans and corn. Cook for 5 minutes more or until flavors are blended and beans and corn are heated through, stirring occasionally.
3. Meanwhile, place the pita rounds on the prepared baking sheets. Bake for 10 to 15 minutes or until lightly toasted.
4. Mash the avocado. Spread pita rounds with avocado and bean mixture. Top with salsa and sprinkle with cilantro.

INGREDIENTS

• 1 lb. medium shrimp, peeled and deveined
• 2 tsp. ground cumin
• 1 tsp. chili powder

• Juice of 1 lime

• 2 tbsp. freshly chopped cilantro, plus more for garnish
• 2 cloves garlic, minced
• 3 tbsp. extra-virgin olive oil, divided

• Kosher salt

• Freshly ground black pepper

• Romaine lettuce, for serving

• 1 avocado, thinly sliced
• 1/4 c. Sour cream, for serving

1. In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.
2. In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.
3. Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.

INGREDIENTS

• 1 pound sweet potatoes scrubbed and chopped into 3/4-inch dice (no need to peel, about 2 medium)
• 2 teaspoons white wine vinegar
• 2 teaspoons kosher salt divided
• 8 ounces fresh bulk spicy Italian or mild Italian turkey or chicken sausage if you can’t find one of these varieties in chicken or turkey, use pork sausage instead
• 1 to 2 tablespoons extra-virgin olive oil plus additional as needed
• 2 red bell peppers cored and 1/2-inch diced
• 3 medium green onions chopped, divided
• 1/2 teaspoon Sriracha
• 1/4 teaspoon ground black pepper
• 4 large eggs
• For serving: diced avocado non-fat plain Greek yogurt, shredded cheddar cheese (optional)

1. Place a rack in the center of the oven and preheat the oven to 400 degrees F.
2. Place the potatoes in a medium saucepan. Cover with water by 2 inches, then add the vinegar and 1 1/2 teaspoons salt. Bring to a boil, lower the heat, then simmer for 5 minutes. The potatoes should be fork tender but not total mush. Drain and set aside.
3. Meanwhile, heat a large (12-inch), cast iron or similar oven-safe skillet over medium heat. If using chicken or turkey sausage, add 2 teaspoons olive oil (if using pork sausage, you may not need the oil). Add the sausage, and sauté for 6 to 8 minutes, breaking the meat into small pieces, until lightly browned and cooked through. If the skillet looks dry at any point, drizzle in additional oil to keep the pan from drying out. With a slotted spoon, transfer to a plate.
4. Add 1 tablespoon oil and bell peppers to the pan. Increase the heat to medium-high and let cook for 4 minutes, until they are beginning to soften.
5. Add the drained sweet potatoes to the pan. Cook, tossing occasionally with a spatula, for 6 to 8 minutes, until the sweet potatoes are lightly browned. If the pan becomes dry at any point, drizzle in more oil as needed to prevent sticking. Return the sausage to the pan. Add half of the green onion, sriracha, black pepper, and the remaining 1/2 teaspoon salt. Stir and let cook 2 minutes.
6. Create 4 wells in the hash where you will crack each egg. Working one egg at a time, crack an egg into a small bowl, then carefully pour it into one of the wells. Quickly repeat with the remaining eggs.
7. Transfer the skillet to the oven and bake until the eggs are done to your liking, about 10 to 15 minutes for lightly runny yolks. Sprinkle with the remaining green onions and any desired toppings. Scoop generously onto plates, ensuring each serving has an egg. Enjoy immediately.

INGREDIENTS

• 1 bunch kale

• 1 tablespoon olive oil

• 1 teaspoon flaked sea salt

INSTRUCTIONS

1. Preheat an oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.

2. With a knife or kitchen shears carefully remove kale leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale leaves with olive oil and toss to combine. Spread out in an even layer on the baking sheet without ovarlapping and sprinkle with salt.

3. Bake until the edges start to brown but are not burnt, 20 to 30 minutes.

• 2 medium carrots about 1 cup, chopped
• 2 celery stalks about 1 cup, chopped
• 4 cloves garlic minced
• 1 medium onion about 1 cup, diced
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon dried thyme
• 1 32-ounce can diced tomatoes I usually use fire-roasted or Italian-style
• 3 Tablespoons tomato paste
• 2 bay leaves
• 32 ounce carton (4 cups) low sodium vegetable broth
• 1-2 cups water only use as much as needed
• Salt and freshly ground black pepper to taste
• 2 medium zucchinis around 1 1/2 cups, sliced into halves or quarters
• 1/2 cup canned or cooked red kidney beans drained and rinsed
• 1/2 cup canned or cooked cannellini beans or great northern beans, drained and rinsed
• 1 cup small shell dried pasta** use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing)
• 1-2 cups fresh baby spinach chopped (optional)
• 1-2 teaspoons balsamic vinegar optional but adds great flavor
• shredded or grated Parmesan cheese for serving
• fresh parsley finely chopped, for garnish (optional)

INSTRUCTIONS

1. In a large 6 quart slow cooker, add carrots, celery, garlic, onions, basil, oregano, rosemary, thyme, diced tomatoes, tomato paste and bay leaves. Stir in vegetable broth and water (use less if you like it less watery) into the slow cooker and season with salt and pepper to taste. Cover with lid and cook on HIGH for 2-3 hours or LOW for 5-6 hours (time varies according to your slow cooker - adjust times as needed)

2. 20-30 minutes before serving, stir in kidney beans, cannellini beans, zucchini and pasta and cook on HIGH until pasta is tender.**(SEE NOTE below on freezing)

3. Stir in spinach and season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with parmesan cheese and garnish with parsley if desired.

4. ***NOTE about pasta - **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.