Recipes
Rice and Beans
Rice and Beans
Rice and beans are a classic and hearty combination that never goes out of style. Add a unique twist to this nutritious side dish with a special seasoning.
Ingredients
- 2 cups cooked rice
- 1 can 15 ounces of your choice of beans (black beans, pinto beans, kidney beans, etc.)
- Unique seasoning of your choice
Instructions
- Cook the rice according to the package instructions or your preferred method.
- Drain and rinse the canned beans.
- Mix the cooked rice and beans together in a large bowl.
- Season the rice and beans with your unique seasoning.
- Be creative and choose seasonings that you love or experiment with new flavors.
- Some ideas for unique seasonings include saffron, smoked paprika, cumin, or a combination of herbs and spices.
- Toss the rice and beans well to ensure the seasoning is evenly distributed.
Notes & Wine Advice
Serve as a hearty and nutritious side dish. Enjoy!
This Rice and Beans recipe is versatile and can be customized to your taste. You can choose your favorite beans and seasonings to create a side dish that complements a variety of main courses. It’s a simple and satisfying addition to any meal.
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Mango Mint Salsa
Mango Mint Salsa
Salsa isn’t just for tacos; it’s a versatile side dish and a fantastic snack. This Mango Mint Salsa provides a refreshing twist on the classic tomato-based salsa. Ripe champagne mangos add a summery sweetness, while mint infuses it with a burst of freshness.
Ingredients
- 4 ripe champagne mangos
- 1 jalapeño pepper seeded and finely chopped
- 12 ounces cherry tomatoes cut into quarters
- Juice of 1 lime
- ½ teaspoon salt
- ¼ cup chopped mint
- ¼ cup chopped cilantro
Instructions
- Begin by peeling the champagne mangos and cutting the flesh away from the seeds.
- Then, cut the mango meat into small cubes.
- Place the cubed mango in a large bowl and add the finely chopped jalapeño, quartered cherry tomatoes, lime juice, and salt.
- Mix everything together well until it’s all combined.
- Finally, add the chopped mint and cilantro to the mixture and gently combine.
- Store the Mango Mint Salsa in the refrigerator and serve it cold.
Notes & Wine Advice
This Mango Mint Salsa is a delightful departure from traditional salsas, offering a harmonious blend of sweet, spicy, and fresh flavors. It’s perfect for enhancing a variety of dishes or enjoying with tortilla chips as a refreshing snack.
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Grilled Brussels Sprout Tacos
Grilled Brussels Sprout Tacos
Tacos offer a delightful canvas for exploring diverse flavors. This vegan taco recipe features roasted Brussels sprouts for a rich, savory texture, complemented by a refreshing jicama slaw with a hint of citrus and sweetness. Creamy avocado rounds out the dish.
Ingredients
- 2 cups Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 cup finely chopped jicama
- 1 cup grated carrots
- 2 cups thinly grated red cabbage
- Juice of 1 lime
- 1 tablespoon sugar cane vinegar
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons orange marmalade
- ½ cup fresh cilantro chopped
- 10 corn tortillas
- 1 avocado sliced
Instructions
- Begin by quartering the Brussels sprouts and tossing them with olive oil and taco seasoning.
- Grill the Brussels sprouts until they start to blacken and become crispy.
- If you don’t have a grill, you can roast them in an oven preheated to 475°F.
- While the Brussels sprouts are cooking, combine the jicama, carrots, and red cabbage in a large bowl.
- Add the lime juice, sugar cane vinegar, sugar, salt, pepper, and orange marmalade.
- Toss the ingredients together, then add the chopped cilantro and gently combine.
- To serve, heat the corn tortillas on the stovetop.
- Top each tortilla with a base of roasted Brussels sprouts, jicama slaw, and a few thin slices of avocado.
Notes & Wine Advice
These Grilled Brussels Sprout Tacos are a delicious and unique taco option that brings together the earthy, roasted flavor of Brussels sprouts with the freshness of the jicama slaw and the creaminess of avocado. Enjoy a burst of flavors and textures in every bite!
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Tempeh Tacos
Tempeh Tacos
Transform crumbled tempeh into a delicious taco filling that mimics the texture of ground beef. Make sure to check the tempeh label to confirm it’s gluten-free. These tempeh tacos are packed with flavor and can be customized with your favorite toppings.
Ingredients
- 1 tablespoon vegetable oil
- 1 green bell pepper diced
- 4 cloves garlic minced
- 3 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 pound gluten-free tempeh chopped into ¼-inch pieces
- 15 ounces tomato sauce
- ½ cup water
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- ½ teaspoon salt or more to taste
- Corn tortillas or crispy taco shells
For serving:
- shredded cheese
- lettuce
- sour cream
- diced avocado
- minced cilantro
Instructions
- Heat the vegetable oil in a large skillet.
- Add the diced green bell pepper and cook until it softens.
- Stir in the minced garlic, chili powder, and dried oregano.
- Cook until the mixture becomes fragrant.
- Add the chopped tempeh to the skillet and cook for 3-5 minutes, ensuring it’s well combined with the spices.
- Stir in the tomato sauce, water, and brown sugar.
- Simmer until the mixture thickens.
- Turn off the heat and stir in the lime juice.
- Season with salt to taste.
Notes & Wine Advice
Serve the tempeh filling with your choice of corn tortillas or crispy taco shells. Offer a variety of toppings such as shredded cheese, lettuce, sour cream, diced avocado, and minced cilantro for everyone to customize their tacos to their liking.
These Tempeh Tacos are a delightful and satisfying alternative to traditional meat tacos. They are perfect for those seeking a gluten-free option and a great way to enjoy the flavors of a classic favorite with a plant-based twist.
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Spicy Tofu and Vegetables
Spicy Tofu and Vegetables
Take your broiled tofu to the next level by pairing it with a flavorful blend of vegetables and a zesty sauce. This dish is a delightful combination of textures and tastes that you can serve over freshly cooked rice.
Ingredients
- 3 tablespoons lime juice
- 3 tablespoons reduced-sodium gluten-free soy sauce
- 1 tablespoon sugar
- ½ teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 1 tablespoon vegetable oil
- 3 shallots thinly sliced
- 2 cloves garlic thinly sliced
- 1 cup shredded carrots
- 1 red bell pepper julienned
- 1 cup green beans cut into 1-inch pieces
- Broiled Tofu
Instructions
- In a small bowl, combine the lime juice, reduced-sodium soy sauce, sugar, black pepper, and red pepper flakes.
- Set this sauce aside.
- Heat vegetable oil in a large wok over medium-high heat.
- Add the shallots and garlic, and stir-fry for about 1 minute.
- Add the shredded carrots, julienned red bell pepper, and 1-inch pieces of green beans.
- Stir-fry for an additional 2 minutes.
- Ensure the vegetables remain crisp-tender; avoid overcooking.
- Stir in the prepared sauce and cook for 1-2 minutes.
- Now, add the broiled tofu to the wok, and mix everything together until the tofu is heated through.
- Serve this delicious spicy tofu and vegetable stir-fry over freshly cooked rice for a satisfying meal.
Notes & Wine Advice
This Spicy Tofu and Vegetables dish is a wonderful way to enjoy the chewy texture of broiled tofu combined with the vibrant flavors of a variety of vegetables. It’s a delightful and nutritious meal that can be tailored to your preferred level of spiciness.
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Broiled Tofu
Broiled Tofu
An easy recipe to transform tofu into a delightful, chewy texture that’s perfect for use in various dishes.
Ingredients
- Cooking spray
- 1 14- to 16- ounce container of extra-firm tofu drained
- Salt
Instructions
- Adjust your oven rack so that it’s positioned 3-5 inches from the heating element.
- Preheat the broiler, leaving the oven door slightly ajar to ensure proper air circulation.
- Line a sheet pan with aluminum foil and coat it with cooking spray.
- Remove the block of tofu from its container and cut it in half vertically.
- Then, slice each half into two more halves, repeating until you have a total of 8 tofu slabs.
- Lay the tofu slabs flat on a cutting board and cut each slab into 8 equal squares.
- Arrange the tofu pieces on the prepared sheet pan and sprinkle them with a pinch of salt.
- Once the broiler is preheated, place the sheet pan on the top rack and broil for 15-18 minutes, or until the tofu pieces begin to dry out and turn a light golden brown.
- Remove the pan from the oven and carefully flip over the tofu pieces.
- Sprinkle them with a bit more salt, and then return the pan to the oven for an additional 8-12 minutes or until they are golden brown.
Notes & Wine Advice
This broiled tofu recipe is a great starting point for incorporating tofu into various dishes. Its chewy texture and versatility make it a fantastic addition to salads, stir-fries, and more.
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Harvest Butternut Squash Salad
Harvest Butternut Squash Salad
This simple yet enchanting salad combines the best of nutrition, flavor, color, and texture with seasonal ingredients. It’s a delightful medley of vibrant, whole-food components. Enjoy every bite.
Ingredients
- 1 butternut squash with a substantial neck or two medium-sized butternut squash
- 1 tablespoon avocado oil
- Salt to taste
- 3-4 cups beet greens in your preferred color, well-washed and roughly chopped
- ¾ cup pomegranate arils
- 1 teaspoon olive oil
- 2 teaspoons Simple Balsamic Reduction recipe above
- Servings: 3
Instructions
- Preheat your oven to 475°F (245°C).
- Bring a medium pot of salted water to a boil.
- Prepare a bowl with ice and water.
- Slice off and reserve the bulb of the butternut squash for another meal.
- Slice off the stem of the butternut squash’s neck and peel the skin thoroughly.
- Using a spiralizer or a vegetable peeler, turn it into noodles.
- Toss the butternut squash noodles with avocado oil and a sprinkle of salt.
- Spread them out on a large parchment-lined baking sheet.
- Bake until they are cooked but still al dente, which should take about 5 minutes.
- Adjust to broil for 1-2 minutes, keeping a close eye on them for delightful crispy bits.
- Remove the sheet pan from the oven and allow the noodles to cool.
- Blanch the chopped beet greens in salted boiling water for 1 minute, then quickly transfer them to the ice bath.
- Remove the greens from the ice once they’re cooled and gently pat them dry on a clean dishcloth.
- Once the butternut squash noodles are cooled, assemble the salad in a serving dish with the greens and pomegranate arils.
- Toss the salad with olive oil and a sprinkle of salt.
- Drizzle the Simple Balsamic Reduction over the top.
Notes & Wine Advice
Nutrition Analysis:
- 300 calories
- 7g fat
- 0mg cholesterol
- 120mg sodium
- 64g carbohydrates
- 10g dietary fiber
- 26g sugar
- 6g protein
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Fall Quinoa Salad
Fall Quinoa Salad
Quinoa cooked with fragrant spices and broth is the perfect meal prep staple, and it can be customized with various seasonal ingredients. If you don’t have a pressure cooker, follow the stovetop instructions on the quinoa package, substituting water with broth infused with the spices below.
Ingredients
Quinoa:
- 1 tablespoon preferred oil avocado, coconut, olive
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon ground garlic
- 1 teaspoon ground onion
- 1 teaspoon salt plus more to taste once cooked
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- A pinch of saffron about 15-20 threads, crushed
- Freshly cracked pepper to taste
- 2 cups quinoa rinsed thoroughly in a fine colander
- 3 cups chicken broth homemade or store-bought
Garnish:
- 3 cups arugula
- ½ cup unsweetened dried cherries
- ½ cup slivered almonds
- Easy Vinaigrette:
- ¾ cup olive oil
- ¼ cup champagne vinegar
- 1 shallot
- 1 tablespoon honey
- Salt and pepper to taste
Servings: 10-12
Instructions
- Use the sauté function of the pressure cooker to heat the oil.
- Add all the spices and sauté briefly to release their flavors, then turn off the sauté function.
- Add the quinoa and broth to the spices, and stir well to combine the spices, broth, and quinoa.
- Close and seal the pressure cooker, setting it to high pressure for 1 minute.
- It will take several minutes to build pressure but will count down once pressurized.
- Turn off or unplug the pressure cooker once the timer notifies you that the minute is up.
- Set a timer for 10 minutes to allow the pressure to release naturally.
- While the quinoa is cooking, blend the vinaigrette ingredients together, or use your preferred store-bought dressing.
- Quick-release any remaining pressure, then fluff the quinoa with a fork while transferring it to a large baking sheet to cool.
- Serve the quinoa salad warm or cold with the arugula, dried cherries, and slivered almonds.
- Toss the salad with the vinaigrette.
- Enjoy the leftovers throughout the week, customizing your salad with different dried fruits, nuts, seeds, greens, or dressings to find your favorite combinations.
Notes & Wine Advice
Nutrition Analysis:
- 300 calories
- 19g fat
- 0mg cholesterol
- 220mg sodium
- 26g carbohydrates
- 3g dietary fiber
- 5g sugar
- 7g protein
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Fall Harvest Salad
Fall Harvest Salad
This simple sweet and savory side dish encapsulates the essence of autumn with its abundance of seasonal ingredients. It’s a nutritious, flavorful, colorful, and texturally pleasing salad that celebrates the beauty of whole foods. The vibrant combination of ingredients makes it truly breathtaking. I hope you enjoy every bite.
Ingredients
- 1 butternut squash with a large neck or two medium-sized butternut squash
- 1 tablespoon avocado oil
- Salt to taste
- 3-4 cups beet greens your choice of color, well-washed and roughly chopped
- ¾ cup pomegranate arils
- 1 teaspoon olive oil
- 2 teaspoons Simple Balsamic Reduction recipe above
- Serves: 3
Instructions
- Preheat your oven to 475°F (245°C).
- Bring a medium pot of salted water to a boil.
- Prepare a bowl with ice and water.
- Slice the bulb of the butternut squash and set it aside for another meal.
- Slice the stem off the squash’s neck and peel the skin completely.
- Use a spiralizer or a vegetable peeler to turn it into noodles.
- Toss the squash noodles with avocado oil and a pinch of salt.
- Spread them out on a large parchment-lined baking sheet.
- Bake the noodles until they are cooked but still al dente, which should take about 5 minutes.
- Adjust the oven to broil for 1-2 minutes, keeping a close eye on them for delightful crispy bits.
- Remove the sheet pan from the oven and allow the noodles to cool.
- Blanch the chopped beet greens in the boiling, salted water for 1 minute, then quickly transfer them to the ice bath.
- Remove the greens from the ice once they’re cooled, and gently pat them dry on a clean dishcloth.
- Once the squash noodles have cooled, assemble the salad in a serving dish with the greens and pomegranate arils.
- Toss the salad with olive oil and a pinch of salt.
- Drizzle the Simple Balsamic Reduction over the top.
Notes & Wine Advice
Nutrition Analysis:
- 300 calories
- 7g fat
- 0mg cholesterol
- 120mg sodium
- 64g carbohydrates
- 10g dietary fiber
- 26g sugar
- 6g protein