by mrszang | Sep 14, 2019 | American, Dinner
Walnut Coffee Portobello Steaks with Roasted Potatoes 1 lb baby potatoes (halved)4 large portobello mushrooms2 tbsp olive oil1 tbsp balsamic vinegarsalt (to taste)pepper (to taste)For the walnut coffee sauce:3 tbsp olive oil3 shallots (diced)4 garlic cloves...
by mrszang | Sep 8, 2019 | American, Dinner
Smoky Black Bean Beet Burger 3/4 cup cooked quinoa1/2 red onion (minced)1 cup mushrooms (finely chopped)1 15 oz can black beans (rinsed and drained)1 beet (medium, finely grated)1 tsp cumin1/2 tsp chili powder1/4 tsp smoked paprika1/2 cup walnuts (ground)salt (to...
by mrszang | Sep 8, 2019 | Dinner, Mediterranean
Vegan Mushroom Bourguignon 2 tbsp olive oil (OPTIONAL, divided)2 lb baby portobello mushrooms (de-stemmed and sliced thick)6 carrots (peeled and sliced into 1 inch circles)1 yellow onion (peeled and diced)1 shallot (peeled and sliced thin)2 cloves garlic...
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...
