Savory Harvest Style Green Chili Pasta

Savory Harvest Style Green Chili Pasta Recipe:* 1 Tblsp cold pressed avocado oil * 12 oz package Organic Brown Rice Pasta (brand of choice: Tinkyada Pasta Jo...

Savory Harvest Style Green Chili Pasta Recipe:

* 1 Tblsp cold pressed avocado oil
* 12 oz package Organic Brown Rice Pasta (brand of choice: Tinkyada Pasta Joy Gluten Free Pasta)
* 24 oz Jar organic Italian herb pasta sauce (brand of choice: Organicville)
* 1/2 organic purple onion, chopped
* 1 medium sized organic red bell pepper, chopped
* 2-3 cups organic Lacinato kale, chopped
* 1 cup organic shitake mushrooms, diced
* 1/2 cup cherry tomatoes, half sliced
* 1/2 to 1 cup of fresh roasted hatch green chili, chopped. If you do not have fresh hatch green chili, grocery stores sell a brand, called, "Bueno" in the frozen section. Available in mild and hot.

Garnishes optional:
* fresh organic basil
* dairy free shredded parmesan cheese (brand of choice: Follow Your Heart)

Instructions: Cook pasta according to package instructions. Drain and set aside. Sautee onions, bell peppers, mushrooms, kale, green chili, and cherry tomatoes until softened. Add cooked pasta and sauce once veggies are cooked to your liking. Serve with fresh basil and dairy free parmesan. Enjoy!

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Zucchini Noodles with Vegan Pumpkin Seed Pesto Sauce

Vegan Pumpkin Seed Pesto Sauce Recipe:* 1/2 cup shelled pumpkin seeds* 1 cup packed organic cilantro* 2 cups fresh basil leaves* 5 tblsp dairy free parmesan ...

Vegan Pumpkin Seed Pesto Sauce Recipe:

* 1/2 cup shelled pumpkin seeds
* 1 cup packed organic cilantro
* 2 cups fresh basil leaves
* 5 Tblsp dairy free parmesan cheese (grated) (brand of choice: Follow your Heart)
* 5 Tblsp nutritional yeast (brand of choice: Anthony's Nutritional Yeast)
* 1 garlic clove
* 1/2 freshly squeezed lemon juice
* 1/4 cup extra virgin olive oil or avocado oil
* 1/2 cup or less of water depending on preferred consistency
* 1/2 teaspoon salt
* Pinch black pepper
--Blend all ingredients in a food processor or blender and set aside.

Zucchini Pasta:
* 3-4 medium sized organic zucchini's, spiralized
* 1 organic red bell pepper diced
* 1 cup organic cherry tomatoes sliced in half
—Pour fresh pesto over freshly spiralized zucchini noodles, bell pepper, and cherry tomatoes. Serve chilled. Enjoy!

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Hearty Vegan Chili

Superfood Chili Ingredients:* 2 tablespoons avocado oil* 1/2 medium red onion, chopped* 2 small shallots, chopped* 2 cloves garlic, pressed or minced* 1 larg...

Superfood Chili Ingredients:

*2 tablespoons avocado oil
*1/2 medium red onion, chopped
*2 small shallots, chopped
*2 cloves garlic, pressed or minced
*1 large red bell pepper, chopped
*2 medium carrots, chopped
*2 ribs celery, chopped
*4 roma tomatoes , diced
*Organic tomato sauce (Brand of choice: Pomi Tomato Sauce - 17.64 oz carton). I used the entire carton for this batch.
*1 medium purple sweet potato (regular or white sweet potato optional)
*1 small cauliflower chopped
*2-3 teaspoons sea salt (add more based on your personal preference)
*2 tablespoons organic chili powder
*2 teaspoons organic smoked paprika
*2 teaspoons organic cayenne pepper
*2 teaspoons organic ground cumin
*1 teaspoon dried oregano
*1 can organic red kidney beans, rinsed and drained
*1 can organic black beans, rinsed and drained )
*2 cups low sodium vegetable broth/stock or water
*2-3 cups chopped Lacinato Kale (add 15-20 mins before you serve chili)

* Optional garnishes: chopped cilantro, sliced avocado, tortilla chips, vegan sour cream (brand of choice: Forager), or vegan shredded cheddar cheese (brand of choice: Violife Cheddar Cheese Shreds).

INSTRUCTIONS:

- Heat avocado oil in heavy-bottomed pot or crock pot over medium heat, warm the oil until shimmering. Add the chopped onion, garlic, bell pepper, carrot, celery.. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 2-3 minutes.
-Add chili powder, cumin, smoked paprika, oregano, snd salt. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, tomato sauce, broth, sweet potato, cauliflower, the drained black beans, kidney beans, and pinto beans.. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer for about 30-45 minutes if cooking on stove. You can simmer on low to medium heat in crock pot for 2-3 hours or until veggies are tender and stewed. Add the Kale a few mins 15-20 mins before you turn the heat off.

***Divide the mixture into individual bowls and serve with vegan garnishes of your choice. Can be stored in fridge up to 4 days or can also be frozen for longer storage. Enjoy!

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Asian Style Cucumber Noodle Salad

Simple and Delicious Recipe:* 1 large English Cucumber or 4 Persian Cucumbers, spiralized* 1 cup cooked edamame* 1 organic yellow bell pepper, thinly sliced*...

Simple and Delicious Cucumber Noodle Recipe:

* 1 large English Cucumber or 4 Persian Cucumbers, spiralized (Hand Held Spiralizer)
* 1 cup cooked edamame
* 1 organic yellow bell pepper, thinly sliced
* 1 organic red bell pepper, thinly sliced
* 2-3 carrots, thinly sliced
* 1 cup organic red cabbage, thinly sliced
* 1/4 cup chopped cilantro
Optional: asian style organic ramen style noodles, cooked (brand of choice: Koyo)

Sesame Dressing:
* 1/4 cup liquid aminos, tamari, or soy sauce
* 1 tablespoon organic sesame oil
* 1 tablespoon organic rice wine vinegar
* 1 tablespoon or 1/2 freshly squeezed lime juice
* 2 tablespoons chopped green onion
* 1 tablespoon chopped cilantro
* 1 tablespoon sesame seeds
* 1/4 teaspoon organic pureed ginger
* 1/8 teaspoon red pepper flakes (more can be added for desired level of spice)
* pinch of sea salt and black pepper to taste

***Combine all sliced veggies in large bowl and add sesame dressing when ready to serve. Enjoy!

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Vegetable Stir Fry with Ginger Teriyaki Sauce

Fresh and simple Ingredients:* 1 tablespoon cold pressed avocado oil* 1 organic red bell pepper thinly sliced* 1-2 cups organic snap peas* 1/2 yellow onion t...

Fresh and simple Ingredients:

* 1 tablespoon cold pressed avocado oil
* 1 organic red bell pepper thinly sliced
* 1-2 cups organic snap peas
* 1/2 yellow onion thinly sliced
* 1 cup organic sliced mushrooms
* 2 cups broccoli florets
* 2 cups cauliflower
* 1 cup baby corn
* 1/2 cup water chestnuts
* 1 cup organic edamame
* 1 bunch of scallions thinly sliced (slice white and green part of onion)
* 1 cup raw cashews

Ginger Teriyaki Sauce:
* 1/2 cup liquid aminos (tamari, coconut aminos, or gluten free soy sauce can be used as well)
* 1/2 cup organic coconut sugar
* 2 garlic cloves minced
* 1 tablespoon organic ginger minced
* 2 tablespoons organic rice vinegar
* 1 tablespoon guar gum (or substitute arrowroot powder)
* 1/4-1/2 cup of water depending on how thick you want your sauce. Adjust accordingly

Organic short grain brown Rice:
Cook according to package.

INSTRUCTIONS:

In a wok or large skillet add 1 Tablespoon avocado oil over medium high heat. Add sliced onion, white part of scallions, bell pepper, peas, carrots, mushrooms, broccoli, cauliflower, edamame, baby corn, and water chestnuts. Cover for 1-2 mins. Stir and cover again. Sauté until veggies are almost tender. While stir fry is cooking, stir liquid aminos, ginger, garlic, coconut sugar, guar gum, and water in a small bowl. Keep in mind that Guar gum thickens faster than corn starch. You can add water according to how thick or thin you want you sauce to be. Pour over veggies and stir until veggies are covered in sauce. Add a little bit of water if the sauce is too thick. Garnish with chopped green onions and sesame seeds if desired. Serve over brown/white rice or quinoa. Enjoy!

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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.

Superfood Burrito Bowl

Simple Superfood Burrito Bowl Recipe:* 2-3 medium sized sweet potatoes diced in 1/2 inch cubes* 2 tablespoons cold pressed avocado oil* 1 bell pepper choppe...

Simple Superfood Burrito Bowl Recipe:

* 2-3 medium sized sweet potatoes diced in 1/2 inch cubes
* 2 tablespoons cold pressed avocado oil
* 1 bell pepper chopped
* 2 cups of fresh black beans or (1 can, organic unsalted black beans- drain juice once heated over stove)
* 2 cup organic sweet or roasted corn
* 1-2 avocados diced
* 1 cup vegan shredded cheddar cheese (brand of choice: Violife)
* 1 cup non dairy sour cream (brand of choice: Forager)
* 1 cup traditional organic Quinoa, cook according to package (brand of choice: Ancient Harvest)
* Handful organic cilantro chopped
* 2 roma tomatoes chopped
* 1/2 small onion chopped
* 1 lime
* 1 teaspoon fine sea salt
* 1 teaspoon freshly ground pepper
* 1 teaspoon ground chili powder
* 1 teaspoon paprika
* 1 teaspoon ground cumin

Seasoned Roasted Sweet Potatoes:
* Preheat oven to 400 degrees Fahrenheit
* Wash and dry before chopping into small cubes. I personally do not like to remove the skin before cooking, but you can remove based on preference.
* Toss the cubes with the avocado oil and seasonings: cumin, chili powder, paprika, salt, and pepper.. More seasonings can be added based on level of spice preference.
* Spread over large baking sheet so that potatoes are evenly dispersed.
* Bake at 400 degrees Fahrenheit, tossing the sweet potatoes every 10-15 minutes to prevent them from overcooking or burning. Cooking time varies from 40-45 mins.

Fresh Pico De Gallo:
Combine chopped onion, tomato, jalapeño, lime, and cilantro. Sprinkle with ground black pepper and sea salt.

Bowl Prep:
Layer cooked quinoa, black beans, roasted sweet potatoes, black beans, red bell pepper, corn, pico de gallo, diced avocado, vegan cheese and sour cream. Left over ingredients can also be enjoyed as tacos or wrapped in flour tortillas. Enjoy!

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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.

Kale and Quinoa Harvest Salad

Kale & Quinoa Harvest Salad Recipe:* 1 cup traditional quinoa cooked * 6 cups of packed chopped Kale (organic Lacinato, Red, or traditional Kale)* 2 organic ...

Kale and Quinoa Harvest Salad Recipe:

* 1 cup traditional quinoa cooked
* 6 cups of packed chopped Kale (organic Lacinato, Red, or traditional Kale)
* 2 organic red apples chopped
* 1 cup organic walnuts chopped
* 1/2 cup dried cranberries or cherries
* 1 small organic red bell pepper diced
* 1/2 purple onion diced
* 4 oz dairy free feta cheese crumbled (optional: brand of choice: Follow your Heart)
* Diced Avocado (optional) Lemon Dressing:
* 1/2 cup cold pressed organic olive or avocado oil
* 2 freshly squeezed lemons
* 2 Tbsp date syrup (brand of choice- Date Lady) or agave nectar
* 1 1/2 Tbsp Dijon mustard (brand of choice- Organicville)
* Sea salt to taste (optional) Combine all superfood ingredients in large bowl.

Serve as side dish or main course. Enjoy!

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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.

Farmhouse Tofu Scramble

Farm House Tofu Scramble Recipe:* 1 tablespoon cold pressed avocado oil* 1/2 medium red onion, chopped* 2 small red, orange, or yellow bell pepper, thinly sl...

Tofu Scrambles are my favorite "go to" Brunch meals. I love eating this "better than eggs" recipe in wraps, tacos, toasted sandwiches, and in bowls. Take a few mins to vibe with me by clicking on this video and watch/listen in as I demonstrate how to make this delish vegan recipe from scratch. Don't forget to subscribe to the channel for more plant based recipes like this one.

Youtube

Farm House Tofu Scramble Recipe:

* 1 tablespoon cold pressed avocado oil
* 1/2 medium red onion, chopped
* 2 small red, orange, or yellow bell pepper, thinly sliced
* 1 cup sliced portabella mushrooms
* 2 tablespoons nutritional yeast
* 1 ½ teaspoons sea salt
* 1 teaspoon ground black pepper
* 1 teaspoon ground tumeric
* 1/2 tsp ground cumin
* 1/4 tsp chili powder
* 4-5 cups fresh baby bok choy (spinach or kale can also be used)"
* 1 package organic extra firm tofu, rinsed, drained, and crumbled

Directions:

In a skillet over medium-high heat, add about 1 tablespoon of oil and cook the onion and bell pepper. Stir frequently to prevent the veggies from sticking. When the onion is softened, add the mushrooms. Continue stirring frequently and add the the crumbled tofu and spices after about 5 minutes, After the tofu attains a uniform yellowish color, mix in the bok choy and cook for 2-3 mins. Total cooking time is about 15 mins.

***Garnishes Optional: Sliced avocado, cilantro, vegan cheese (brand of choice: shredded mozzarella by Violife or Follow your Heart), and fresh salsa over fresh corn tortillas, or as a bowl.

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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.

Chickpea Cucumber Greek Salad with Vegan Tzatziki Sauce

Easy Peasy Greek Salad Recipe:* 1 large or 2 medium English Cucumbers, diced* 2 cups cherry or grape tomatoes, halved (I said cucumber in the video hahaha)* ...

Easy Peasy Greek Salad Recipe:

*1 large or 2 medium English Cucumbers, diced
* 2 cups cherry or grape tomatoes, halved (I accidentally said Cucumber in the video)
* 1/2 medium purple onion, chopped
*1 can or bag of organic chickpeas, drained and rinsed ( brand of choice: Green Valley)
*1/2 cup kalamata olives, halved (brand of choice: Jeff's Garden)
*1/2 cup dairy free feta cheese (brand of choice: Follow your Heart)

Vegan Tzatziki Sauce:
*1 cup plain dairy free yogurt (brand of choice: Follow your Heart)
*1 to 2 tbsp extra virgin olive oil
*2 tbsp or half fresh squeezed lemon juice
*a small handful of fresh dill, chopped
*sea salt and ground black pepper to taste
—-The tzatziki sauce can be mixed in with the salad or served as a topping.

Serve salad chilled as a main dish, with vegan pita bread, or as a side salad. Enjoy!

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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.