Category: entree

Prepare the potatoes

• Peel and quarter the potatoes and place in a medium pot. Cover with water and bring to a boil, lower heat and simmer for 15 minutes, or until potatoes are fork tender. Strain and mash with a little olive oil and garlic powder. Set aside.
• If using sweet potatoes, peel and quarter and place in a steam basket and steam for 10 minutes until tender. Mash with a little olive oil and garlic powder. Set aside.

Prepare the Vegetables:

• In a Dutch oven over medium high heat, add the oil, onion, carrots and celery, and mushrooms, stir to soften and wait for the mushrooms to release their water. Then add the garlic and cook for one more minute.
• Add the coriander and herbs, stir until fragrant. Then add the stock, greens, cauliflower, tomatoes, vinegar and lentils, stir well and bring to a simmer. Cook for 15 minutes.
• Combine cornstarch and 1/4 cup water to make a slurry and add to the pot to thicken the gravy. Cook for 2-3 minutes.
• Remove from the heat. If you're using a ceramic Dutch oven, scoop the potatoes over the top or transfer the mixture to a casserole dish and spread the potatoes over the top and bake at 350° for 15 minutes.

• Place ¾ cup water or stock in a pot.
• Add onion, celery and bell pepper and a pinch of salt. Cook for about 5 minutes, until onion is slightly softened. Stir in the spices and mix well.
• Add the remaining liquid and the rest of the ingredients. Mix well and bring to a boil.
• Reduce heat, cover and cook over low heat for 20 minutes, stirring occasionally. Taste to see if the lentils are tender. Cook up to an additional 15-20 minutes to reach desired tenderness. You don’t want them to cook too long and turn mushy, you want them tender but holding their shape.
• Remove a third to a blender and blend to make a thick sauce texture and return to pot. Or use an immersion hand blender to puree some of the mixture.
• Serve over sweet potatoes or bread with sliced onions, avocado, sprouts, a sprinkle of nutritional yeast and a side salad.

• Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper. In a bowl stir together the oil, cumin, paprika, garlic powder and half the salt. Add the cauliflower to the bowl and toss to coat. Transfer to a baking sheet and spread into a single layer. Bake for 20 minutes. Remove, flip the cauliflower around and roast for an additional 15 minutes.
• Meanwhile, add the soaked and rinsed cashews to a blender along with the lime juice, water and remaining sea salt. Blend on high until smooth and creamy.
• Divide the tortillas between plates. Add the cabbage, roasted cauliflower and avocado to each tortilla. Drizzle the cashew lime sauce over each taco and garnish with cilantro, if using. Enjoy!
• 1/4 cup Cilantro (chopped, for garnish, optional)

• Preheat oven to 400 degrees.
• Cut potatoes in half and place cut side down on parchment lined baking sheet.
• Roast for 30-40 minutes, until tender.
• While potatoes are roasting, make the filling. Saute the onion and apple in olive oil in a skillet over medium heat for 3 minutes. Add garlic and chickpeas, spices, salt and pepper to taste. continue cooking 5 minutes.
• Stir in the maple syrup and mix well, then turn off the heat.
• When the potatoes are ready, flip them over and slit the center of each with a knife and scoop filling over each one.
• Garnish with cilantro and scallions and drizzle with smokey yogurt sauce.
• To make the sauce, mix together yogurt, paprika, 2 tablespoons of water and pinch of salt

• In a large skillet, sauté the onion in 1 tablespoon of olive oil until softened.
• Add the assorted vegetables and cook over medium heat for ten minutes, until they start to soften.
• Add the salsa, beans and broth and bring to a simmer.
• Stir in the chips and let them soak up the broth.
• Serve along with desired toppings.

• Combine the quinoa and water in a small pot and bring to a boil. Turn heat to low and cook ten minutes, covered. Remove from healt and let sit for 5 minutes.
• Cut the eggplants in half through the stem, brush 2 tablespoons of oil onto the cut sides and sprinkle with 1/4 teaspoon of salt and pepper.
• Grill for 10 minutes, cut side down until a little charred and tender, flip and grill for another 5 minutes. Let cool for 5 minutes.
• Scoop out some of the eggplant from each half, leaving about a half inch wall. Chop the flesh and add it to a bowl along with the quinoa, onion, walnuts and parsley.
• Stir together the lemon juice, 2 tablespoon of olive oil, Dijon and 2 tablespoons of water, pressed or minced garlic, salt and pepper. Pour over quinoa and toss well.
• Fill the eggplants with the quinoa mixture and serve.

Prepare the Squash

• Preheat oven to 375. Cut squash in half, remove seeds and place cut side down on a baking sheet.
• Bake for 30-45 minutes, until knife is easily inserted through the squash. Remove from oven and let cool.
• Scoop flesh from the squash skins and place in a bowl. Mix well the evenly mash the squash. Season with a little salt and pepper.

Prepare white sauce

• While the squash is cooking, combine the cauliflower florets, yellow onion, garlic and water in a medium sauce pan. Cover the pan and cook over medium heat for about 15 minutes, until cauliflower is very tender.
• Transfer pot contents to a blender and add cashews or hemp seeds, 1 cup of vegetable broth, the nutritional yeast and miso. Blend on low to combine gradually increasing speed. Stop, scrape the sides of container and add 1 cup of plant milk. Blend again until smooth.
• You may need to add more broth to thin the sauce to reach a creamy yet pourable consistency.

Prepare noodles

• Wile the squash is cooking, add noodles to boiling salted water and cook according to package directions. Strain and cool by separating noodles around the edge of a strainer.

  You may also use oven ready pasta noodles, no boiling required.

  If substituting sliced zucchini, celery root or sweet potatoes, slice thin and slightly overlap when making layers.

Preparing kale

• Thinly slice the red onion and sauté in large skillet with a splash of olive oil over medium heat.
• While onion is cooking, remove the kale leaves from the stems. Layer the leaves and roll up. Thinly cut the roll crosswise making kale shreds.
• Add the sliced kale to the onions and cook until wilted and bright green. Stir to cook evenly.
• When kale is softened, turn off heat and add a cup of the white sauce, stir to combine.

Assemble

• In a 9x11 baking dish, pour 1/2 cup of white sauce in the bottom and spread evenly. Over the sauce place a layer of lasagna noodles or thinly sliced vegetables, slightly overlapping each other.
• Over the noodles, layer a 2cups of the mashed squash. Sprinkle with ground pepper and a pinch of thyme and Rosemary. Pour a cup of white sauce evenly over the squash followed by another layer of noodles.
• Over these noodles, add 1/2 the kale and onion mixture, spread evenly. Cover with another layer of noodles.
• Repeat with squash sprinkled with pepper and herbs and covered with white sauce, followed by noodles, remaining kale mixture, a little sauce, final layer of noodles, covered with white sauce.
• This can be made ahead and frozen or kept refrigerated for a day before baking.
• Bake at 350 for 45 minutes, until a knife can easily penetrate all a layers. Sprinkle with sliced almonds, half way through baking.
• Serve right out of the oven.

  You can also make portions for weekly lunches or dinners. Allow to cool and then cut into portions, separate into individual containers, refrigerate or freeze.