by mrszang | Sep 15, 2019 | American, Dinner
Spaghetti Squash Burrito Bowls 2 spaghetti squash (halved and seeds removed)2 tbsp olive oilSalt and freshly ground black pepper2 cups purple cabbage (shredded)1 15 oz can black beans (rinsed and drained)1 red bell pepper (chopped)⅓ cup chopped green onions (both...
by mrszang | Sep 15, 2019 | Dinner, Mediterranean
Vegan Paella 3 tbsp extra-virgin olive oil (optional)1 yellow onion (finely chopped)1 ½ tsp fine sea salt6 garlic cloves (minced)2 tsp smoked paprika1 15 oz can fire-roasted diced tomatoes2 cups brown rice (short-grain preferred)1 15 oz can chickpeas (rinsed and...
by mrszang | Sep 15, 2019 | Asian, Salad
Sugar Snap Pea and Carrot Soba Noodles 6 ounces soba noodles2 cups frozen edamame3 cups sugar snap peas3 cups shredded carrots½ cup cilantro (chopped)¼ cup sesame seeds (toasted)For the ginger-sesame sauce:¼ cup reduced sodium soy sauce2 tbsp extra-virgin olive oil...
by mrszang | Sep 15, 2019 | American, Salad
Apple and Grape Pasta Salad 1 pkg whole wheat pasta2 granny smith apples (grapes, and celery)2 cups grapes (halved)4 stalks celery2 tbsp vegan mayonnaise1 lemon (juice of)black pepper (to taste) Cook pasta according to the package directions. Once the pasta is done,...
by mrszang | Sep 15, 2019 | American, Fall, Salad
Butternut Apple Maple Pecan Salad 1 pkg chopped kale1 1/2 cups butternut squash (peeled, cleaned and diced)1-2 granny smith apples (diced)1/2 cup raw pecans2 tbsp maple syrup2 tsp apple cider vinegar1/4 tsp cinnamon1/4 tsp salt1/2 tsp fresh sage2 tbsp dried...
