Chimichurri Tacos

INGREDIENTS

Tomato Rice

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1/2 cup brown or white rice
• 1 cup vegetable broth

Chimichurri Sauce

• 1 cup fresh cilantro
• 1/2 cup fresh italian parsley
• 1/2 cup olive oil
• 1/4 cup lime juice
• 4 cloves garlic
• 2 tablespoons agave
• 1/2 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Taco Filling

• 2 tablespoons olive oil
• 16 ounces crimini mushrooms trimmed and sliced
• 1 15 ounce can black beans, rinsed and drained

Other

• 1 package 8- inch tortillas
• Optional toppings: chopped tomatoes, sliced onion, shredded lettuce, avocado

To make the tomato rice: In a medium saucepan, heat oil over medium heat and add onions. Sauté onions until soft. Add tomato, rice, and broth and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked. Turn off heat and let sit, covered.

To make the chimichurri sauce: Blend cilantro, parsley, oil, lime juice, garlic, agave, cumin, salt, and pepper in a food processor until combined and herbs are finely chopped.

To make the taco filling: In a large skillet, heat oil over medium heat and sauté mushrooms until they have released their juices. Add black beans and half of the chimichurri sauce and cook until heated through. Reserve the remaining half of the chimichurri sauce to spoon onto the tacos.

To serve: Fill each tortilla with tomato rice, taco filling, extra chimichurri sauce and any optional toppings.

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Sourced from: Sourced from: Coscarelli, Chloe. “LA-Style Chimichurri Tacos.” Chloe’s Kitchen.

Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits

INGREDIENTS

Southern Skillet

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, seeded and diced
• 2 cups cauliflower florets
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 2 15 ounce cans black- eyed peas, rinsed and drained
• 1 14 ounce can tomato sauce
• 1 cup water
• 1/4 cup soy sauce
• 1/3 cup packed brown sugar
• 2 tablespoons white or apple cider vinegar

Biscuits

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup vegan butter
• 3/4 cup soy, almond, or rice milk

Whipped Maple Butter

• 1/4 cup vegan butter at room temperature
• 1 tablespoon real maple syrup

To make the southern skillet: In a large deep-sided skillet or pot, heat oil over medium heat and sauté onions and green peppers until soft. Add cauliflower and let cook, stirring frequently, until lightly browned. Add garlic, cumin, chili powder, cinnamon, cayenne, and salt, and let cook a few more minutes.

Stir in the black-eyed peas, tomato sauce, water, soy sauce, brown sugar, and vinegar. Reduce heat and simmer for about 15 to 20 minute, or until cauliflower is for tender.

To make the biscuits: Preheat the oven to 375 degrees. Combine flour, baking powder, and salt in a food processor and pulse for about 5 seconds. Add butter and pulse until mixture is the texture of coarse meal with a few larger butter lumps. Work quickly so the butter doesn’t melt. Add nondairy milk and pulse a few more times until combined. Do not overwork.

Either by hand or with a biscuit cutter, form biscuits to roughly 2 1/2 inches round and place on a baking sheet. Bake for about 12 to 15 minutes, or until they begin to turn golden.

To make the whipped maple butter: Using an electric mixer, whip butter with maple syrup until light and fluffy. Refrigerate until serving.

To serve: Serve the black-eyed pea stew in a bowl with the quick biscuits and maple butter on the side.

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Sourced from: Coscarelli, Chloe. “Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits.” Chloe’s Kitchen.

Queso Blanco Bowl with Crispy Kale

INGREDIENTS

Crispy Kale

• 1 large bunch kale torn into pieces
• olive oil
• 1/2 teaspoon salt

Queso Blanco

• 3/4 cup cashews, soaked overnight
• 1 1/4 cups vegetable broth
• 1 tablespoon miso
• 3 tablespoons nutritional yeast flakes
• 2 cloves garlic, peeled
• 2 teaspoons cumin
• 1/4 teaspoon salt, plus a pinch
• 2 tablespoons fresh lemon juice
• 2 teaspoons oil
• 1 onion, finely diced
• 2 jalapeños, seeded and diced

Everything else

• 2 1/2 cups of cooked brown rice
• 2 (15 ounce) cans pinto beans, rinsed, drained, and warmed
• 1 avocado, pitted, peeled, diced
• 1 large tomato, chopped
• fresh cilantro for garnish

Preheat the oven to 325 degrees. Add the rinsed and dried kale to a bowl with a couple teaspoons of olive oil and salt. Mix well and then spread into a single layer on a baking sheet. Bake for about 15 minutes, until crispy, rotating the pan halfway through.

Drain the cashews and add them to a blender along with the broth, miso, nutritional yeast, garlic, cumin, salt, and lemon juice. Blend until completely smooth.

Preheat a saucepan over low heat and add the oil. Sauté the onion and jalapeño in the oil with a pinch of salt until soft. Add the blended cashew mixture and turn the heat to medium. Cook for about 5- 10 minutes, stirring occasionally, until the queso is hot and thickened.

To assemble, place a scoop of rice and beans in each bowl. Pour queso into each bowl and top with crispy kale, avocado, tomato, and cilantro.

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Sourced from: Moskowitz, Isa Chandra. “Queso Blanco Bowl.” Isa Does It.

Roasted Soba Bowl with Miso Tahini Dressing

Serves 2- 4 | 30 minute cook/prep

INGREDIENTS

• 1 head of cauliflower, cut into large florets
• 8 ounces wheat soba noodles
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• fresh ground black pepper
• 2 cups of brown or green lentils, cooked in vegetable broth
• sprouts or fresh herbs for garnish

Miso Tahini Dressing

• 1/2 cup to 3/4 cup water
• 1/4 cup miso
• 1/4 cup tahini
• 1 clove minced and cooked garlic

Preheat the oven to 400 degrees. Bring a pot of water to a boil for the soba noodles. While you’re waiting for the water to boil, chop the cauliflower into large florets.

When the water boils, cook the soba according to package. Drain, rinse with cold water to prevent sticking, and set aside.

Line a large, rimmed baking sheet with parchment paper. Toss the cauliflower on the sheet with the olive oil, salt, and pepper. Roast for about 20 minutes, flipping once, until nicely toasted.

To prepare the dressing, combine all of the ingredients in a small blender and purée. Start with 1/2 cup of water and then add another 1/4 cup to thin, if you like.

To assemble, divide the soba noodles among bowls. Top with lentils, cauliflower, and dressing. Garnish with sprouts or herbs and serve.

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Sourced from: Moskowitz, Isa Chandra. “Roasty Soba Bowl.” Isa Does It.

Tamale Shepherd’s Pie

INGREDIENTS

Mashed Potatoes

• 2 1/2 pounds red potatoes, cut into big chunks (about 1 1/2 inches)
• 1/2 cup unsweetened non-dairy milk, room temperature
• 2 tablespoons olive oil
• 1 teaspoon grated lime zest
• 3/4 teaspoon salt

For the stew

• 2 tablespoons olive oil, plus more as needed
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced
• 3/4 teaspoon salt, plus a pinch
• 4 cloves garlic, minced
• 8 ounces cremini mushrooms, cut in half and sliced 1/4 inch think
• 1 cup loosely packed fresh cilantro, chopped
• 1 1/4 pounds plum tomatoes (about 6), chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup dry red wine
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons fresh lime juice
• 2 tablespoons hot sauce
• 2 (15 ounce) cans black beans, rinsed and drained

Place the potatoes in a pot, submerge in water, and add salt. Cover and bring to a boil. Once boiling, lower the heat and simmer for about 15 minutes or until the potatoes are tender.

Drain the potatoes and immediately transfer them back to the pot. Give them a quick mash, then add milk, olive oil, lime zest, and salt. Mash until creamy, taste for salt, then cover and set aside.

While the potatoes are cooking, start the stew. Preheat a large pan over medium-high heat and add the oil. Sauté the onion and poblano pepper in the oil with a pinch of salt until softened.

Add the garlic and sauté until fragrant. Add the mushrooms and cilantro and cook until the mushrooms have released a lot of moisture. Add the tomatoes, corn, wine, cumin, remaining 3/4 teaspoon salt, and red pepper flakes. Turn up the heat and cover the pan, stirring occasionally and cooking for 5 to 7 minutes. The tomatoes should break down and become saucy. Mix in the lime juice and hot sauce, then fold in the black beans and heat through.

To assemble, transfer the stew to a lightly greased 11 x 13 inch casserole dish. Even it out with a spatula and add the potatoes in an even layer.

Bake for about 25 minutes, until the potatoes are lightly browned, at 350 degrees.

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Sourced from: Moskowitz, Isa Chandra. “Tamale Shepherd’s Pie.” Isa Does It.

Roasted tomato, garlic, and onion soup

INGREDIENTS

• 5 pounds of roma (or other) tomatoes, washed and sliced in half
• 1 large sweet onion, peeled and sliced
• 2- 3 large garlic bulbs, prepared for roasting
• olive oil, salt, pepper for roasting vegetables
• 1 can of light coconut milk
• 3 cups of vegetable broth
• 2 tablespoons tomato paste
• 1- 2 teaspoons curry powder
• salt and pepper to taste
• garlic croutons for garnish

Preheat the oven to 400 degrees. Line 2 baking sheets with tin foil and grab a casserole dish for the garlic. Place the onions on one baking sheet and drizzle with olive oil and season with salt and pepper. Place the cut tomatoes on the other baking sheet. To prepare the garlic, peel off the excess skin and cut off the head of the garlic so each clove is slightly exposed. Place each head in a piece of tin foil, drizzle with olive oil, and seal.

Put the onions, tomatoes, and garlic bulbs in the preheated oven. After about 30 minutes or when they start to brown, take the onions out. Continue roasting the garlic and tomatoes.

After about another 15- 20 minutes, take out the garlic bulbs and continue roasting the tomatoes.

After about another 30- 40 minutes, take out the tomatoes.

In a large pot, combine the tomatoes, onions, garlic mash (to get the flesh of the garlic from the skin, gently squeeze each clove until the inside pushes out), coconut milk, and tomato paste.

Using an immersion blender, blend the soup until all ingredients are combined. Slowly add the curry, salt, and pepper to taste. Simmer for about 5- 10 minutes.

Serve garnished with garlic croutons.

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Sourced from: Oh She Glows. “Creamy roasted tomato, garlic, & onion coconut soup.”

Kimchi Rice Stuffed Portobello Mushrooms

INGREDIENTS Serves 2 | 15 minute prep | 15 minute cook

• 2 portobello mushrooms with stems
• oil for rubbing on the mushrooms
• sesame oil for sautéing the mushroom stems
• 1 cup of jasmine rice
• 1/2 cup kimchi, lightly squeezed and chopped
• 1 teaspoon, plus one tablespoon of soy sauce, divided
• 2 tablespoons of vegan butter, softened
• 1/4 cup scallions, chopped
• 1 clove garlic, minced

Preheat the oven to 400 degrees.

Separate the stems from the mushroom caps and remove the gills. Rinse to remove any dirt and pat dry. Place each mushroom cap on a prepared baking dish and lightly rub with oil to prevent the mushrooms from drying out.

Cook the rice according to the package and set aside.

Mince the stems and sauté with sesame oil until softened.

Combine the cooked rice, sautéed stems, kimchi, and 1 teaspoon soy sauce and divide the mixture evenly among the mushroom caps.

Mix together the butter, scallions, garlic, and 1 tablespoon of soy sauce. Spoon the butter mixture onto each mushroom cap evenly.

Bake at 400 until tender, about 15 minutes, and serve.

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Sourced from: Essence of Japan. “Kimchi Rice Stuffed Portobello with Soy Scallion Butter Sauce.”

Chocolate Coconut Bars

INGREDIENTS

• 1 can coconut milk (you can use full fat or light)
• 2/3 cup sugar
• 1 1/5 cups graham cracker crumbs
• 6 tablespoons coconut oil
• 3/4 cup dairy-free chocolate chips
• 1 cup unsweetened shredded coconut
• 3/4 cup pecans, chopped
• pinch of sea salt (optional)

Preheat the oven to 350 degrees and line a 9 inch square pan with parchment paper so that it covers the bottom and the sides of the pan.

Add the can of coconut milk to a medium-sized pot and whisk in the sugar. Increase the heat to medium and bring to a low simmer. Simmer on low-medium heat for about 12- 14 minutes, whisking occasionally, until the mixture thickens slightly. Remove from heat to cool.

In a bowl, combine the graham cracker crumbs and softened coconut oil. If your graham cracker crumbs are not sweetened, add a couple tablespoons of pure maple syrup. Stir well until thoroughly combined. Spoon the mixture into the prepared pan. Starting in the center of the pan, press the graham cracker crumbs as firmly as you can, moving outward from the center. The harder you press, the better the bars will stay together.

Pour the warm coconut milk mixture over the graham crust. Now, sprinkle the chocolate chips, followed by the coconut, and finally the pecans, evenly over the coconut milk. Press the mixture down lightly with your hands until the coconut milk soaks upward into each layer. Sprinkle with sea salt (optional).

Bake, uncovered, for 27- 31 minutes at 350 degrees until the edges are golden. Remove pan from the oven and cool for 30 minutes. Then, transfer the pan to your freezer for 2 hours.

After two hours, pull the bars out to thaw, then cut into squares.

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Sourced from: Oh She Glows. “Lightened Up Magical Coconut Bars.”

Vegan Lasagna with Basil Cashew Cheese

Serves 6- 8 | 30 minute prep | 45 minute cook

INGREDIENTS

Basil Cashew Cheese

• 1 cup raw cashews, soaked overnight
• 2 garlic cloves
• 1/2 cup fresh lemon juice
• 1 tablespoon dijon mustard
• 1/4 water
• 1 1/2 cups fresh basil leaves
• 1/2 cup nutritional yeast
• 1 teaspoon kosher salt
• 1/2 teaspoon onion powder
• black pepper to taste

Lasagna

• Box of lasagna noodles
• olive oil for sautéing
• 1 1/2 bottles of pasta sauce
• 3 garlic cloves, minced
• 1 onion, chopped
• 2 small zucchini, chopped
• 1 cup cremini mushrooms, sliced
• 1 large red pepper, chopped
• 1 large handful of spinach
• daiya cheese (as much as desired)

To make the basil cashew cheese, drain and rinse the soaked cashews. Add all ingredients to a food processor and blend until smooth. Set aside.

Preheat the oven to 350 degrees. Cook lasagna noodles according to package.

Meanwhile, add olive oil to a large skillet over medium heat, then add the onion and garlic and sauté for about 5 minutes. Now add the rest of the vegetables and sauté for another 10- 15 minutes. Season with salt and pepper.

Add 1 cup of pasta sauce to the bottom of a large casserole dish. Add a layer of noodles, half the basil cheese sauce, half the vegetables, more pasta sauce, another layer of noodles, the rest of the cheese sauce, the rest of the vegetables, more pasta sauce, and finally a sprinkle of the daiya cheese.

Cover with tinfoil and prick with a fork a few times. Bake at 350 for 40- 45 minutes and then remove the foil and broil for about 5 minutes.

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Sourced from: Oh She Glows

Broccoli Soup

Serves 6 | 30 minute prep/cook

INGREDIENTS

For the soup

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1/2 teaspoon salt, plus a pinch
• 3 cloves garlic, minced
• 4 cups chopped broccoli stalks and florets
• 1/2 cup peeled and chopped carrots
• 1/2 teaspoon ground turmeric
• 3 cups vegetable broth
• Garnishes: chopped tomatoes, red onions, and sprouts

For the cashew cream:

• 1 cup raw cashews soaked overnight
• 2 cups vegetable broth
• 3 tablespoons miso
• 2 tablespoons nutritional yeast flakes
• 2 tablespoons fresh lemon juice
• freshly ground black pepper

Preheat a large pot over medium heat and add the oil. Sauté the onion in the oil with a pinch of salt just until softened, about 3 minutes. Add the garlic and sauté for 30 seconds, until fragrant.

Add the broccoli, carrots, turmeric, remaining 1/2 teaspoon salt, and broth. Cover and bring to a boil. Once boiling, lower the heat to a simmer. Cook for about 10 minutes, until the carrots are tender.

In the meantime, drain the cashews and place in a blender along with the broth, miso, nutritional yeast, lemon juice, and black pepper. Blend until smooth.

When the carrots are tender, add the cashew mixture to the soup. Let simmer for another 10 minutes or so.

Serve garnished with tomatoes, red onion, and sprouts.

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Sourced from: Moskowitz, Isa Chandra. “Cheddary Broccoli Soup.” Isa Does It.