You will need: 1 large pan, 1 medium pot, oven tray, blender, brush
Shred carrots and dice half of your onion. Fill pot with water to boil potatoes and the other half of the onion, simmer until soft. Add 1 tbsp olive oil to pan on medium heat, add carrots and diced onion and cook for 10 minutes. Place shredded carrot and onion aside mix in a bowl after cooking. Blend tomatoes, half boiled onion and small chili pepper together with little salt and pepper. Preheat oven to 425 F. Leave pan on medium heat and add the salsa that was just blended into pan. Mash potatoes and add to pan with salsa, add salt, pepper and garlic powder to the potatoes and mix well. Warm tortillas using microwave or comal pan (ideal) and start rolling your flautas! Use one spoonful of potato mash and 1 spoonful of shredded carrots. Roll your flautas and use a toothpick to keep them together. Lightly brush top of flautas with olive oil and place inside oven for 20 minutes. Serve with guacamole or your favorite salsa!
You will need: 1 large pot, oven tray
Preheat oven to 425 F. Dice tofu into 1/2 inch cubes, season with garlic and onion powder, salt, pepper and place on greased oven tray. Bake tofu for about 20 minutes. Dice onion, bok choy, carrots and mushrooms. Turn pot on medium-high and add olive oil to sautee your onion, carrots and mushroom for 5 minutes. Add miso paste to vegetables and mix well. Add almond milk and vegetable broth to pot until it boils and then turn down to a simmer. Add baby bok choy, ramen noodle, garlic powder, salt and pepper to taste. Simmer for another 5-7 minutes. Serve in bowl and add baked tofu and toppings to ramen.
You will need: 1 non-stick pan, 3 baking sheets
Preheat oven to 425 F. Cut sweet potatoes in half, lightly brush the outside and top of cut sweet potatoes in non-stick spray or butter. Place sweet potatoes on 2 baking sheets and stick in the oven for 30-45 minutes. Drain and rinse your chickpeas. Drizzle with olive oil or spray baking sheet with non-stick spray. Place chickpeas on baking sheet and sprinkle with salt, pepper and garlic powder. Bake chickpeas for 20 minutes. Cut your green beans into about 1 inch pieces. In pan sauté your spinach, kale and green beans in 1tbsp olive oil and minced garlic for about 10 minutes. After 30-45 minutes take sweet potatoes out the oven. Fluff the inside using a fork. Stuff sweet potatoes with about 2 tbsp of green bean spinach filling. Add chickpeas, red pepper flakes to sweet potatoes and then drizzle with tahini!
You will need: 1 8x4 loaf pan, 1 large pan, 1 fine metal strainer, 1 medium pot
You will need: Large pan, oven baking tray, can opener
Preheat oven to 425 F. Dice your onion, zucchini and slice your mushrooms. Open cans of chickpeas, drain, rinse and place them on baking tray. Add drizzle of olive oil, salt, pepper and garlic powder. Place chickpeas in oven at 425 F for 15-25 minutes depending on how crunchy you like them. Open can of jackfruit and drain brine. Begin shredding jackfruit over sink and squeeze out any excess brine. Turn pan on medium heat. Add 1 tbsp olive oil and sauté onions for about 2 minutes and then add shredded jackfruit, mushrooms, cumin, turmeric, salt and pepper. Sauté for about 7-10 minutes. Add mango sauce and coconut milk. I used about 75% of the coconut milk and the full packet of mango sauce. Feel free to play around with these ratios to see what you like best. Finally, add your (raw) dice zucchini and roasted chickpeas to the mix! ENJOY :)
You will need: Large pan, comal (this is a flat square-shaped pan) to heat tortillas), can opener
Open can of jackfruit and drain brine. Begin shredding jackfruit over sink and squeeze out any excess brine. Turn pan on medium heat. Dice onions and then add to pan with the olive oil. Sauté onions for about 2 minutes and then add shredded jackfruit, soyrizo, El Pato sauce, cumin, salt and pepper. Sauté for about 7-10 minutes. Meanwhile open can of black beans and turn on comal to heat up tortillas. Fill tortillas with jackfruit mix, black beans, salsa and maybe some avocado!
You will need: Large pot
Boil 6 cups of water in large pot, when water begins to boil lower heat to a simmer. Add lentils and set timer for 10 minutes. Meanwhile dice you carrots, onion, zucchini, kale, tomatoes. After lentils have been cooking for 10 minutes, add your vegetables to the pot as well as your seasonings, herbs and tomato paste. Simmer for another 15 minutes. Serve and add a tad of fresh squeezed lemon juice. Easy peasy lemon...squeezy!