Dinner Recipes

Brown Rice & Portabella Mushrooms

INGREDIENTS

1 C of brown rice (uncooked)

2 1/4 C of vegetable broth (or water)

6 tbsp olive oil divided (can use vegetable or canola)

2 stalks of celery including leaves

3 cloves of garlic minced

1 med onion diced

8-10 cherry tomatoes

6 lg portabella mushrooms

INSTRUCTIONS

Rinse and drain rice. Add rice and broth to a medium saucepan and bring to a boil, then reduce to a simmer for 40-45 minutes.

While rice is cooking, mince garlic, dice onion, and slice celery into 1/2 in. pieces.

Place 3 tbsp of olive oil in a frying pan over medium heat until oil is hot, but not smoking.

Saute garlic for about 3 minutes or until fragrant. Add onion and celery and season to taste

Continue to saute for 5-7 minutes (onions will be translucent and celery crisp/tender.

Add tomatoes to frying pan and saute for an additional 5 minutes adding additional oil and seasoning if needed then remove mixture from pan

Once rice is done, let sit for 5 minutes then fluff with fork. Gently add vegetable mixture to rice.

Add 3 tbsp of olive oil to the frying pan and heat until hot.

Saute mushrooms for 5 minutes or desired doneness

Plate and serve!

Garlic Roasted Cabbage

INGREDIENTS

1 medium cabbage

4 tbsp. plant based or regular butter I used Country Crock® Plant Butter

1 tsp. salt or to taste

2 tsp. taco seasoning * or to taste

1 ½ tbsp. garlic powder or to taste

INSTRUCTIONS

Remove the bruised outer leaves from the cabbage. With a sharp knife, gently cut it into 1-inch-thick rounds.

Spread the softened butter on top of the cabbage rounds and season with salt, taco spice, and garlic powder.

Line a large baking sheet with parchment paper. Arrange the cabbage rounds on the paper, seasoned side down. Now spread the butter on the top of the rounds again and sprinkle the seasonings on as well.

Bake for about 20 minutes at 450 degrees Fahrenheit. Remove the cabbage rounds from the oven, flip them over carefully, and bake them again for another 15-20 minutes. When done, they should be nicely roasted and cooked through.

Notes:

Taco seasoning could be substituted with other spices, such as paprika, berbere, zaatar, dried Italian herbs, or whichever spice is your favorite.

Mexican Zucchini Burrito Boats

INGREDIENTS

4 large zucchini

1 15 ounce can black beans, drained and rinsed

1 cup cooked brown rice

1 cup salsa, use your preferred level of spiciness

1 red bell pepper, cored and finely chopped

1/2 large red onion, finely chopped

1/2 cup corn kernels

1 jalapeno, or poblano pepper, cored and diced

1 tablespoon + 1 teaspoon olive oil

2 teaspoons cumin

1 teaspoon chili powder

1/2 cup fresh cilantro, finely chopped

salt to taste

1 cup shredded Vegan Cheese w/ no sugar

INSTRUCTIONS

Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal tablespoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.

Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.

Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.

Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.

Easy Homemade Vegetable Soup

INGREDIENTS

3 tablespoons olive oil

2 cups chopped onion (1 medium)

1 ½ cups chopped carrot (3 to 4 carrots)

1 ½ cups chopped celery (2 to 3 stalks)

2 tablespoons tomato paste

4 teaspoons minced garlic (4 cloves)

3/4 teaspoon ground fennel seed

1/2 teaspoon ground black pepper

1/2 teaspoon fine sea salt, plus more to taste

1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat)

1 (15-ounce) can diced tomatoes with their liquid

6 cups stock or broth, see our ultra-satisfying veggie broth

2 cups chopped potato (2 medium)

3 to 4 heaped cups chopped or shredded cabbage

2 bay leaves

1 cup frozen peas

1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

INSTRUCTIONS

Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.

Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

Pour in the canned tomatoes and their juices as well as the stock/broth.

Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.

Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.

Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.