Roasted Garam Masala Grain Bowl with a chick pea pilaf, kale, cucumbers, and tahini sauce. A delicious and easy meal to prepare.

Ingredients

Roasted Garam Masala Grain Bowl

• 1/2 large yellow onion, diced
• 1 medium carrots, diced
• 1/2 bell pepper, diced
• 1 large sweet potato, chopped
• 8 oz. cherry tomatos
• 1-2 cups kale, chopped & stems removed
• 1/2 cup broccoli florets, chopped
• 2 tsp garam masala
• 1 tsp black pepper
• 1/2 tsp ground ginger
• 1 tsp garlic powder
• Salt to taste
• 1 Tbs olive oil
• Tahini sauce and fresh chopped cucumbers for dressing

Rice Pilaf

• 3 cups vegetable broth or 3 cups water with 1 Tbs white miso and 1 Tbs soy sauce
• 1 cup rice
• 1 can chickpeas, drained & rinsed
• 1/2 cup mushrooms, sliced (optional)

Directions

1. Preheat the oven to 350ºF
2. Prepare your vegetables and add everything except the kale to a mixing bowl.
3. Season the vegetables in the bowl and drizzle with olive oil. Stir into the vegetables and place in the oven for 30 minutes.
4. Meanwhile, set a medium pot to medium heat. Once hot, add the rice and stir for 2-3 minutes, then add the chickpeas and mushrooms and stir for another minute.
5. Then add the vegetable broth. Cover with a lid and bring to a boil, once boiling, reduce heat to low and bring to a simmer.
6. Cook the rice chickpea pilaf for about 20-25 minutes or until the rice is cooked.
7. After about 30-40 minutes, check on your vegetables. If you’d like an extra roasted flavor, increase the temperature to 400ºF and roast for 15 minutes, or keep the oven at 350º and roast for another 15-20 minutes or until veggies are soft and cooked through.
8. Remove the vegetables from the oven, turn off the oven, and serve the vegetables the rice, kale, and top with chopped cucumbers and tahini sauce if desired.
9. Serve and enjoy!

Nutrition Information

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Roasted Broccoli Pesto Pasta with fresh homemade pesto that is easy to make. This pasta dish is perfect for summertime. This is also very easy to make allergen-friendly.

Ingredients

Serves: 4-5 Time: 45 minutes

Roasted Broccoli Pesto Pasta

• 2 cups broccoli, chopped into florets
• 1/2 yellow onion, sliced
• 1 small bell pepper, sliced
• 1 box pasta of your choosing, gluten free or non
• Olive oil
• Salt to taste
• Black Pepper to taste
• 1/2 tsp Italian seasoning
• (Optional) 1/4 cup heavy cream or non-dairy milk
• 1/2 tsp red pepper flakes (optional)
• Parmesan (for garnish)

Pesto

• 2 cups fresh basil, stems removed
• 1/2 cup pine nuts or sliced almonds
• 2 garlic cloves, peeled and crushed
• 1/4 tsp salt
• 1/4 cup olive oil
• 2 Tbs lemon juice
• 1/4 cup parmesan (vegan or dairy)

Directions

1. Make the pesto by mixing all of the ingredients in a food processor. Blend until smooth.
2. Preheat the oven to 350ºF. Chop the broccoli, toss lightly in olive oil and season lightly with salt and black pepper. Place on a roasting tray and bake in the oven for 20-30 minutes or until lightly crisp.
3. Cook the pasta according to its packaging.
4. Sauté the chopped onion and pepper in olive oil on a large skillet on medium heat. Cook until tender, about 5-7 minutes. Season with a dash of salt and black pepper and Italian seasoning.
5. Once the broccoli is roasted and the veggies are sautéed, add about 1/3 of your pesto to the pan. You may choose to make the pesto more sauce-y by adding the cream or non-dairy milk. Reduce heat to low. Add in the cooked pasta, stir until all of the ingredients are incorporated.
6. Garnish with extra parmesan and red pepper flakes. Serve and enjoy!

Nutrition Information

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Mushroom & Tempeh Goulash with carrots, onion, white beans, and thyme. This hearty dish is rich in protein and easy to make. Not like your traditional Hungarian goulash, but this dish can be enjoyed as a soup or a stew.

Ingredients

Serves: 4 Time: 45-50 minutes

Mushroom & Tempeh Goulash

• 8 oz. cremini or button mushrooms, chopped
• 1 small onion, finely diced
• 1 large carrot, peeled and finely diced
• 3 garlic cloves, peeled and minced
• 1 package tempeh, cubed
• 1 oz. tomato paste
• 2-4 cups vegetable broth (based on preference)
• 1/2 tsp black pepper
• 1/2 tsp ground thyme
• 1 tsp paprika
• 1 tsp smoked paprika
• Pinch of salt
• Olive oil

Directions

1. Prepare your vegetables and measure out your ingredients.
2. In a medium-large pot, set the heat to medium. Once hot, lightly coat with olive oil and sauté the onions for 5 minutes, until lightly translucent. Then add the garlic and cook for another 2 minutes, until fragrant. Add the carrots, mushrooms, and tempeh, cooking together for another 5-7 minutes.
3. Add the tomato paste, thyme, paprikas, black pepper, a pinch of salt, and vegetable broth. If you want this dish to be more like a soup, add 4 cups of broth; for a stew, add 2 cups. Bring to a boil.
4. Once boiling, reduce heat to low and simmer for 30 minutes.
5. Taste and adjust seasonings. Serve with toasted bread or cooked pasta for a more traditional style.

Nutrition Information

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