WHITE BEAN & KALE SKILLET W/ SUN-DRIED TOMATOES
15 miutes
3-4 servings
INGREDIENTS 1–2 2–3 1 3
tbsp olive oil cloves of garlic, minced cup kale, roughly chopped cups of cooked white beans or butter beans
1 lemon, juiced 1 tbsp tahini 1.5 tsp mustard 5–8 sun-dried tomatoes, chopped salt, pepper
INSTRUCTIONS 1 2 3 4
Heat up oil in a large skillet or wok over medium-high heat. Once skillet and oil is hot, add garlic and cook for about a minute, or until fragrant. Add as much kale as fits in your skillet, and cook shortly, so kale wilts a little. After about a minute, add more kale, and repeat until all kale is in the skillet. Cook kale, stirring occasionally, until kale is fully wilted, tender, and has a few brown and crispy bits, 5-8 minutes. Add beans, lemon juice, tahini, mustard, sun-dried tomatoes, and season with salt and pepper. Mix well, and cook for another 1-2 minutes, until everything is heated through. Enjoy!
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SPRING PASTA SALAD W/ ASPARAGUS
20 minutes
4 servings
INGREDIENTS
Dressing
20 20 2 1 10 30
2.5 1.5 1.5 2 1/2 1
oz pasta of your choice (use GF if needed) oz green asparagus, cut into smaller pieces shallots, chopped bunch of mixed fresh herbs (such as basil, mint, parsley, chives, oregano), chopped oz kalamata olives oz cooked chickpeas
tbsp vegan pesto (homemade or store- bought) tbsp mustard tbsp tahini tbsp nutritional yeast lemon, juice tsp miso salt, pepper
INSTRUCTIONS 1 2 3 4
Cook pasta according package instructions, adding asparagus during the last 1 to 2 minutes of cooking time. Rinse and drain well, and transfer to a salad bowl. Add chopped shallots and herbs, olives, and chickpeas. For the dressing mix together vegan pesto, mustard, tahini, nutritional yeast, lemon juice, miso paste, and a large pinch of salt and pepper. Pour dressing over salad, and mix well together. Serve immediately or chilled. Enjoy!
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WHITE BEAN & KALE SKILLET W/ SUN-DRIED TOMATOES
3-4 servings
15 minutes
INGREDIENTS 1.5 1.5 1 2 2 1 3 1.5
tsp vegetable oil (optional) tsp vegan butter (optional) onion, diced carrots, chopped stalks of celery, chopped bell pepper, chopped cloves of garlic, minced tsp smoked paprika
1/4 2 2 5 3 1 1 1
tsp cayenne pepper cups of diced potatoes (250 g) cups of dry lentils cups of vegetable broth (1200 ml) bay leaves tbsp apple cider vinegar tsp mustard tsp maple syrup salt, pepper
INSTRUCTIONS 1 2 3 4
Heat up oil and butter in a large pot. Once butter melted, add onion, carrots, celery, and bell pepper, and cook for 5-10 minutes, stirring occasionally, until onions turn translucent. If making oil-free, simply add 1-2 tablespoons of vegetable stock occasionally, to make sure veggies don’t burn down. Add garlic, smoked paprika, and cayenne, and cook for maximum a minute, until garlic and spices are fragrant. Be careful, spices can burn very quickly. Add potatoes, lentils, vegetable broth, and bay leaves to the soup. Season with salt then cover and reduce heat to a simmer. Cook for 20-25 minutes, until lentils and potatoes are cooked. Add vinegar, mustard, maple syrup, and adjust seasoning with salt and pepper, if needed. Discard bay leaves. 5.)Serve warm sprinkled with fresh herbs, with bread on the side. Enjoy!
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VEGAN CHICKPEA BURGER
4 servings
25 minutes
FOR THE PATTIES
INSTRUCTIONS
1 1/2 3 1 3 1 1/4 2 1 1 1/4 1
1 2 3 4 5
can of chickpeas cup of walnuts tbsp vital wheat gluten onion cloves of garlic tbsp tomato puree tsp liquid smoke tbsp dried mushroom powder handful of fresh basil tsp smoked paprika tsp cayenne pepper tsp oregano pinch of red pepper flakes salt, pepper
FOR THE BURGERS 4 4 1 1
Add drained chickpeas, walnuts, roughly chopped onion and garlic cloves, tomato puree, liquid smoke, mushroom powder, basil and spices to a food processor and pulse until combined, but not totally smooth. You want to retain some texture. Transfer mixture to a bowl and add vital wheat gluten. Mix well to combine and let sit for 5 minutes. Shape the mixture into 4 patties. Heat up a non-stick skillet and add the patties. Cook each side at medium heat for 5-5 minutes or until golden-brown. Assemble your burgers however you like. I used mayo and mustard on the bottom, then added the patty, cheese, thinly sliced tomato and mixed greens, and ketchup on the top bun. Serve immediately. Enjoy!
burger buns slices of vegan cheese beefsteak tomato cup of mixed greens condiments of your choice
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