Chick Pea Pasta! 2 c cooked rigatoni 1 can chick peas drained 12 cherry tomatoes 6 mushrooms  1/2 c veggie stock  1T parsley  1T oil  4 cardamom 3 bay leaves  1/2 t sea salt  1/4 t black pepper, garlic & onion powder + cumin 1/8 t red pepper flakes  In a large skillet, mash 1/2 of the chick peas. Add vegetable stock, mushrooms, oil & all seasonings but parsley. Simmer until reduced, about 4 minutes. Add tomatoes & whole chick peas. Add cooked pasta until heated throughout. Remove, add…

Chick Pea Pasta! 2 c cooked rigatoni 1 can chick peas drained 12 cherry tomatoes 6 mushrooms 1/2 c veggie stock 1T parsley 1T oil 4 cardamom 3 bay leaves 1/2 t sea salt 1/4 t black pepper, garlic & onion powder + cumin 1/8 t red pepper flakes In a large skillet, mash 1/2 of the chick peas. Add vegetable stock, mushrooms, oil & all seasonings but parsley. Simmer until reduced, about 4 minutes. Add tomatoes & whole chick peas. Add cooked pasta until heated throughout. Remove, add…

Pineapple Soy Chick Peas  1 can chick peas drained  1 1/4 c fresh pineapple, diced 1 c red and green peppers, sliced  3T chopped fresh parsley  2T soy sauce  1T lemon juice  1T coconut oil 1 t red pepper flakes, onion & garlic powder, salt and pepper  Saute peppers in oil 3 to 4 minutes , add remaining items except parsley. Cook until heated. Fold in parsley. Serve over rice. You can garnish with scallions.

Pineapple Soy Chick Peas 1 can chick peas drained 1 1/4 c fresh pineapple, diced 1 c red and green peppers, sliced 3T chopped fresh parsley 2T soy sauce 1T lemon juice 1T coconut oil 1 t red pepper flakes, onion & garlic powder, salt and pepper Saute peppers in oil 3 to 4 minutes , add remaining items except parsley. Cook until heated. Fold in parsley. Serve over rice. You can garnish with scallions.

1 Pot Pasta 1/2 box rigatoni 12 oz spinach  6 blanched & peeled tomatoes, quartered  1/4 c fresh chives, rough chop 2 cloves garlic 2T olive oil 1T red pepper flakes 1T coriander  1T cumin S&P Cook pasta in boiling salted water, remove when you still have a slight white ring when you bite into a noodle. Strain- don't rinse. Add back to pot. Add olive oil, diced tomatoes, Spinach, Garlic, seasonings and S&P to taste. Cook until heated thoroughly. Add chives, toss and serve.

1 Pot Pasta 1/2 box rigatoni 12 oz spinach 6 blanched & peeled tomatoes, quartered 1/4 c fresh chives, rough chop 2 cloves garlic 2T olive oil 1T red pepper flakes 1T coriander 1T cumin S&P Cook pasta in boiling salted water, remove when you still have a slight white ring when you bite into a noodle. Strain- don't rinse. Add back to pot. Add olive oil, diced tomatoes, Spinach, Garlic, seasonings and S&P to taste. Cook until heated thoroughly. Add chives, toss and serve.

Creamy Vegan Pasta Alfredo 1/2 Spanish onion, diced 1/4 c spelt flour  2T coconut oil 2T nutritional yeast 2 cloves 1 t garlic powder  1 t  salt  1/2 t Black pepper  1 1/2 c vegetable stock  1 can coconut milk Pasta, cooked 1 lb Parsley, scallions for garnish Sauté onion, cloves and seasonings in coconut oil until tender. Add flour, stir for 2 minutes. Slowly add vegetable stock while stirring. Continue with coconut milk. Add nutrition yeast. Blend with immersion blender. Allow sauce to…

Creamy Vegan Pasta Alfredo 1/2 Spanish onion, diced 1/4 c spelt flour 2T coconut oil 2T nutritional yeast 2 cloves 1 t garlic powder 1 t salt 1/2 t Black pepper 1 1/2 c vegetable stock 1 can coconut milk Pasta, cooked 1 lb Parsley, scallions for garnish Sauté onion, cloves and seasonings in coconut oil until tender. Add flour, stir for 2 minutes. Slowly add vegetable stock while stirring. Continue with coconut milk. Add nutrition yeast. Blend with immersion blender. Allow sauce to…

Pumpkin Coconut Cream Pasta with Spinach  Saute:2c fresh spinach  1T olive oil 1 t red pepper flakes  1 t garlic powder  1 t onion powder  1/2 t black pepper  For 2 to 3 minutes. Add 2c cooked penne, toss. Remove from skillet, set aside. In that skillet make your cream sauce.  Cream Sauce: 1 c vegetable stock 1 c coconut milk  Reduce together about 10 minutes. Add 1/2 c pumpkin  Reduce 10 to 15 minutes until thick and creamy. Combine with the pasta Season with 1 t Himalayan sea salt

Pumpkin Coconut Cream Pasta with Spinach Saute:2c fresh spinach 1T olive oil 1 t red pepper flakes 1 t garlic powder 1 t onion powder 1/2 t black pepper For 2 to 3 minutes. Add 2c cooked penne, toss. Remove from skillet, set aside. In that skillet make your cream sauce. Cream Sauce: 1 c vegetable stock 1 c coconut milk Reduce together about 10 minutes. Add 1/2 c pumpkin Reduce 10 to 15 minutes until thick and creamy. Combine with the pasta Season with 1 t Himalayan sea salt

Israeli Couscous - so spicy and yummy! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° Simply Cook this pasta in vegetable stock. Cool. Add the following: 1 c each Diced mushrooms, carrots, green beans- All par cooked  1T Himalayan sea salt  1 t cumin 1/2 t Black pepper  1/4 t garlic powder Top with pepper oil: 1 1/2 T red pepper seeds mixed in 1 1/2 T olive oil with 1/2 t Hungarian smoked paprika Can eat cold or hot EAT■WHAT■YOU■LOVE

Israeli Couscous - so spicy and yummy! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° Simply Cook this pasta in vegetable stock. Cool. Add the following: 1 c each Diced mushrooms, carrots, green beans- All par cooked 1T Himalayan sea salt 1 t cumin 1/2 t Black pepper 1/4 t garlic powder Top with pepper oil: 1 1/2 T red pepper seeds mixed in 1 1/2 T olive oil with 1/2 t Hungarian smoked paprika Can eat cold or hot EAT■WHAT■YOU■LOVE

Veggie Lasagna with Spaghetti Squash Layers of Spaghetti Squash seasoned with olive oil, garlic & fresh parsley  Sautéed portabella mushrooms Roasted tomatoes Roasted peppers Spinach Scallions  Almond cheese. I cooked & seasoned each item separately, layered, baked at 375 for 30 minutes. Allow to rest atleast 15 minutes. *TIP- squeeze squash and spinach well and release as much liquid as possible before layering

Veggie Lasagna with Spaghetti Squash Layers of Spaghetti Squash seasoned with olive oil, garlic & fresh parsley Sautéed portabella mushrooms Roasted tomatoes Roasted peppers Spinach Scallions Almond cheese. I cooked & seasoned each item separately, layered, baked at 375 for 30 minutes. Allow to rest atleast 15 minutes. *TIP- squeeze squash and spinach well and release as much liquid as possible before layering

Spicy Vegan Mac n Cheese  1/2 box par- cooked elbow macaroni 3/4 c nutritional yeast 3/4 c nut milk  3/4 c mashed sweet potato 1/4 c chopped parsley  1T lemon juice 1T olive oil 1/2 T red pepper flakes 2 t Himalayan sea salt 1 1/2 t black pepper, garlic powder & turmeric A few dashes of soy and vegan Worchestershire sauce  Mix all items except oil and noodles. Add noodles. Too with oil . Bake 375° until browned and heated.

Spicy Vegan Mac n Cheese 1/2 box par- cooked elbow macaroni 3/4 c nutritional yeast 3/4 c nut milk 3/4 c mashed sweet potato 1/4 c chopped parsley 1T lemon juice 1T olive oil 1/2 T red pepper flakes 2 t Himalayan sea salt 1 1/2 t black pepper, garlic powder & turmeric A few dashes of soy and vegan Worchestershire sauce Mix all items except oil and noodles. Add noodles. Too with oil . Bake 375° until browned and heated.

Vegan 3 Beans & Rice 1 can each: Black beans, pinto beans, chick peas, drained & rinsed  2 c vegetable stock Roasted corn @_traderjoes_ Fire roasted Pepper & Onions @_traderjoes_ 1 can green chilis + 4 to 6 red dried chilis Rice Diced tomatoes + jalapeño sauce Minced cilantro Olive oil S&P I think... a little cumin, coriander too I literally put everything into a large skillet and simmered until done

Vegan 3 Beans & Rice 1 can each: Black beans, pinto beans, chick peas, drained & rinsed 2 c vegetable stock Roasted corn @_traderjoes_ Fire roasted Pepper & Onions @_traderjoes_ 1 can green chilis + 4 to 6 red dried chilis Rice Diced tomatoes + jalapeño sauce Minced cilantro Olive oil S&P I think... a little cumin, coriander too I literally put everything into a large skillet and simmered until done

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