Roasted Pepper & Mushroom Enchilada Bake

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Ingredients:

-2 poblano peppers

-2 anaheim peppers

-1/2 tablespoon olive oil

-1, 16 oz jar of green chile sauce

-2, 4 oz cans of sliced mushrooms, drained

-12 corn tortillas

-1 cup of shredded cheese (I used cheddar, but you can use whatever you have)

Preheat the oven to 350 degrees. Place the peppers on a baking tray, drizzle with oil and sprinkle with salt. Roast in the oven until fork tender. Let the peppers cool, then remove the seeds and stem. Chop the peppers into bite sized pieces.

This dish will have 3 layers of corn tortillas. In a casserole dish, line the bottom with 4 corn tortillas. Top with 1/3rd of the green chile sauce, 1/3rd of the peppers and mushrooms, and 1/3rd of your cheese. Repeat this step 2 more times. Bake in the oven for 30-40 minutes, until cheese is melted and the casserole is warmed through. You can serve this with fresh cilantro, sour cream, salsa, and/or lettuce on top. Enjoy!

Vegan/Gluten Free Fennel and Celeriac Soup

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Ingredients:

-1 fennel bulb, thinly sliced (save the fronds for garnish)

-2 celeriac (also known as celery root), skinned and diced

-2 sweet potatoes, skinned and diced

-1/4 cup onion, chopped

-3 gloves garlic, minced

-1 tablespoon coconut oil

-7 cups vegetable broth (or chicken broth, bone broth, whatever you prefer)

-salt and pepper to taste

In a large pot, add the coconut oil and onions. Once translucent, add the fennel, celeriac, and sweet potatoes until cooked through. You can use some of the broth to help the cooking process. Add the garlic right before shutting off the stove. Let cool slightly, then transfer the vegetables to a food processor or blender, and blend until smooth, adding water or broth to the mixture to help the process along. Return the mixture back into the pot, adding the rest of the broth. Let simmer on low for about 30 minutes, and add salt and pepper to your liking. Enjoy!

Quick Refrigerator Pickled Onions & Radishes

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Yield: 2 , 16 oz ball jars of pickled goodness

-1 medium/large red onion, sliced thinly

-5 radishes, sliced thinly

-1 and 3/4 cups warm water

-3/4 cup apple cider vinegar

-3 tablespoons sugar

-2 and a half tsps salt

-a few sprinkles of garlic powder

Slice your onion and radishes and evenly distribute between the two ball jars. In a microwave-safe mixing bowl, add the water. Microwave until warm. Add the vinegar, sugar, salt, and garlic powder. Stir until the sugar and salt have dissolved, and pour the mixture on top of the vegetables until submerged. Let the glasses cool completely, then cover them and place them in the fridge. I let mine sit for a day or so before use, and you can use them for the next few weeks. They’re great on salads, burritos, tacos, and burgers. Enjoy!

Hearty Tortellini and Vegetable Soup

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Today was a rainy, cool fall day. A hearty soup seemed like the perfect meal to make for dinner. I love soup, but sometimes find that they lack texture and flavor. This soup is packed full of different textures and salty, sweet, acidic, and creamy flavors. Perfect for a cool fall or winter night!

Ingredients:

-2 cups uncooked tortellini (I used spinach and cheese)

-2 large carrots, finely chopped (about 1.5 cups)

-1 red onion, finely chopped

-2 cups baby bella mushrooms, finely chopped, or 1, 8 oz can sliced mushrooms

-2, 28 oz can crushed tomatoes

-3 cups vegetable stock

-handful of basil, roughly chopped

-4 cups fresh spinach

-4 cloves garlic, minced

-1 tablespoon italian seasoning

-1 teaspoon garlic powder

-1 teaspoon red pepper flakes (or to taste)

-1 teaspoon salt (or to taste)

-2 tablespoons olive oil

-Fresh parmesan for garnish

In a large soup pot, heat olive oil on medium-low heat. Add carrots, onion, and mushrooms. Saute until the vegetables are fork tender. Add garlic and fresh basil and saute for one more minute. Add cans of crushed tomatoes, vegetable stock, and seasonings. Simmer for 30 minutes until flavors meld. Turn heat up to medium-high heat and when it comes to a boil, add the tortellini and fresh spinach. Cook until tortellini is cooked and taste for seasoning; adjusting if needed. Top with a spoonful of fresh parmesan if desired. Enjoy!

Roasted Beet Salad with Goat Cheese & Honey Dijon Dressing

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Ingredients:

-3 large beets; peeled

-1, 4 oz package of honey goat cheese (or plain goat cheese)

-2 tablespoons dijon mustard

-3 tablespoons extra virgin olive oil

-1 tablespoon honey

-Salt & pepper to taste

Preheat oven to 375 degrees. Peel the beets and wrap them in aluminum foil, drizzled with a little bit of olive oil. I put mine on a sheet pan so that the liquid stays contained. Cook for about 1 and a half hours, or until beets are fork tender. Let cool slightly, and cut into bite sized pieces. Crumble the goat cheese on top.

In a mixing bowl, whisk together the dijon mustard, olive oil, and honey. Add salt and pepper to taste. Drizzle on top of the beets and goat cheese. Serve warm or room temperature, & enjoy!

Mushroom & Broccoli Scrambled Tofu

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Serves: 2

Ingredients:

-1, 16 oz. container of extra firm tofu, drained

-1 cup chopped mushrooms

-1 cup chopped broccoli

-2 cloves garlic, minced

-2 tsps turmeric powder

-1 tsp salt

-1 tsp cracked black pepper

-hot sauce (optional)

In a non-stick skillet, add the mushrooms, broccoli, and a bit of water until the vegetables are steamed and cooked through. You can add more water until fully cooked if needed. This way, you don’t need to use any added oils or fats.

Add the garlic and cook for another 10-20 seconds. Crumble the tofu straight into the pan, and then add the seasonings. Cook until some of the moisture from the tofu has evaporated; around 2-3 minutes. Taste for seasoning and serve warm. I love putting some hot sauce on top, but serve however you prefer. Enjoy!

Flavorful and Healthy Vegan Cheese Sauce

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Yield: ~4 cups of cheese sauce

Ingredients:

-2 cups peeled and diced potatoes

-2 cups diced carrots

-1/2 cup-3/4 cup nutritional yeast, based on your preference

-3 cloves garlic

-1 tsp salt

-1 tsp paprika

-1 tsp onion powder

This recipe is so super simple and the cheese sauce can be used in a variety of meals. Since the yield is so big, I used this cheese sauce on top of nachos & then on whole wheat pasta (as pictured). Simply boil the potatoes and carrots in a pot of water until fall-apart tender, and add the ingredients into a blender or food processor. Reserve some of the starchy water to add to the mixture to get it to a cheese-sauce consistency (about 1/2 cup). Taste for salt and seasonings, and serve however you’d like! It can also be used as a cheese dip with veggies or chips, a cheese sauce for quesadillas, or any other thing you can think of. Enjoy!

Spinach and Mushroom Stuffed Spaghetti Squash

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Serves: 2

-1 small spaghetti squash, cut lengthwise and seeds removed

-3 cups fresh spinach, chopped

-1, 4 oz. can of sliced mushrooms

-1/2 cup mozzarella cheese

-1 teaspoon dried oregano

-1/2 teaspoon salt

-1/2 teaspoon red pepper flakes

Slice the spaghetti squash lengthwise and remove the seeds with a spoon; scraping the inside of the spaghetti squash until it’s smooth. Dampen 2 paper towels and cover the spaghetti squash, cut side up. Place into the microwave for two, 5 minute increments, or until fork tender. Use your fork to break apart the spaghetti squash. Place the chopped spinach in a microwave safe bowl with a splash of water.Cook for 1 minute, or until spinach is wilted. Split the spinach, mushrooms, cheese, and seasonings equally between the two spaghetti squash halves. Taste for salt, and serve warm. Enjoy!

Spicy Walnut Pesto

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Yield: 2 cups

Ingredients:

-4 cups basil leaves

-1/2 cup walnuts, chopped

-1/2-2/3rds cup grated parmesan cheese

-3 cloves garlic

-1/2 cup olive oil

-2 teaspoons red pepper flakes

In a food processor, add half the basil, walnuts, and olive oil. Once it is processed well, there will be enough room to add the remaining ingredients. Depending on how thick you like your pesto (I like to make mine thick and add more olive oil if needed), adjust the oil amount. Taste for salt and heat level and adjust if needed. I like to store mine in the freezer, and use it as needed.

 

Mom’s Broccoli & Oat Soup

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My mom’s been making this soup for our family since we were kids, and we’ve loved it ever since. The creaminess comes from the cooked oats, and it has so much flavor. If you don’t have a handheld blender, a food processor or blender work just fine!

Serves: 4-6

-4 cups broccoli, chopped finely

-1 and 1/4 cups oats

-1, 32 oz box of vegetable stock (or whatever flavor you prefer)

-2 tablespoons olive oil or butter

-2 cloves garlic, minced

-3 tablespoons soy sauce

-1 teaspoon freshly ground pepper

In a large soup pot, add the oil or butter and chopped broccoli. Cook on medium heat until the broccoli is fall-apart tender. Remove from the pot. Add 1 cup of stock and the oats. Once the oats are soft and cooked through, add the broccoli back in, along with the minced garlic & ground pepper. Add another cup of stock and either using a hand-held blender, food processor, or blender, blend until the broccoli/oat mixture is smooth. Add back into the pot with the rest of the stock. Add more water to get your desired consistency, and taste for salt. Add more soy sauce or salt if need be. I like this soup to be fairly thick, so adjust as you prefer!