GREEN CURRY Stir-Fry: 1 Green curry paste recipe 1 can coconut milk 2 cup vegetable stock 2 cup water 1 bouillon cube 1 onion chopped cone #2 1 cup of mushrooms sliced cone #4 2 cups butternut squash diced cone #3 1 small zucchini (sliced) cone #4 red bell pepper sliced 2-3 baby bok choi […]
Pan Roasted Carrots w/ Lentils & Horseradish Cashew Sauce 2 bunches tops on carrots, stems reserved for garnish 1 1/2 cups french lentils 1/2 cup carrot greens, chopped 1 large handful baby spinach 1 handful parsley, chopped 1/2 cup chives, minced 1 shallot, minced 3 tbsp olive oil salt/pepper to taste Horseradish Cashew Sauce 1 […]
Sautéed Spinach & tomatoes 2 Tsp butter vegan 4 cloves chopped garlic 2 cups diced fresh or canned tomatoes 1 lb fresh spinach Heat 2 tsp butter or grape seed oil in a large skillet on med-high heat. Add 4 cloves chopped garlic and sauté until golden brown. Add 2 cups diced fresh or canned […]
Moroccan Vegetable Soup 1/4 teaspoon saffron threads, optional (see Chef’s Notes) 2 Tbsp coconut oil 1 large onion, sliced Cone #2 1 Tbsp minced garlic, Cone #1 1½ Tbsp finely chopped ginger root, Cone #1 pinch of sea salt and pepper 2 tsp ground coriander 3/4 tsp ground turmeric 1/2 tsp ground cinnamon 1/8 […]
SLOW COOK LASAGNA SOUP INGREDIENTS 1/2 sweet onion (diced cone #2) 1 zucchini (sliced cone #4) 1 yellow squash (sliced cone #4) 3 cloves garlic (minced cone #1) 16 oz baby bella mushrooms (sliced cone #4) 1 28 oz can fire roasted crushed tomatoes or homemade 5 cups vegetable broth 1 tbsp Italian seasoning (optional) 1 tsp sea salt pepper (to taste) 9 oz lasagna noodles (gluten-free and cracked OR 2 cups of other pasta) 2-3 cups baby spinach […]