by mrszang | Sep 8, 2019 | American, Dinner, Fall, Kids love it!
Vegan Pumpkin Sage Pot Pies For the filling:2 Tbsp olive oil1 white onion2 cloves garlic (minced)1/4 cup corn starch2 1/4 cups low-sodium vegetable broth1/4 cup unsweetened almond milk1 carrot (peeled and diced)2 russet potatoes (peeled and diced)1 parsnip (peeled and...
by mrszang | Sep 8, 2019 | American, Dinner, Fall, Salad
Autumn Farro Salad with Lemon Dressing For the salad:1 cup farro1 head cauliflower (cut into small florets)2 sweet potatoes (peeled and chopped)1 tbsp olive oil (OPTIONAL)1 tsp dried oregano1 tsp dried thyme1 apple (large, cored and chopped)For the lemon...
by mrszang | Sep 8, 2019 | American, Dinner
Buddha Bowl 2 14 oz cans cooked wild rice1 sweet potato (large)2 beet (peeled and spiralized)3 cups chopped kale1/2 head red cabbage (shredded)2 avocados (sliced)2 14 oz cans chickpeas (rinsed and drained)1 tbsp olive oil (OPTIONAL)1 tsp paprika1 tsp ground coriander1...
by mrszang | Sep 8, 2019 | American, Appetizer, Dinner, Mexican
Nachos with Walnut Chorizo For the walnut chorizo:1 cup walnuts½ tsp kosher salt1 tsp garlic powder1 tsp ground cumin1 tsp ground coriander1 tsp smoked paprika1 tsp chili powder½ tsp ground chipotle chili1 tsp dried oregano1 tbsp tomato paste1 tbsp water (and more to...
by mrszang | Sep 8, 2019 | Asian, Fusion
Szechuan Tofu and Veggies 16 oz tofu (pressed and cubed)4 tbsp avocado oil (OPTIONAL)1 cup green onions (thinly sliced)8 oz mushrooms (sliced)4 cups red cabbage (shredded)2 cups shredded carrots1 red bell pepper (thinly sliced)2 cups asparagussalt (to...
