Spicy Black Bean Tortilla Soup INGREDIENTS: 4 corn tortillas 1 tbs. olive oil (ghee or coconut oil work too) 1 large yellow onion, diced 1 jalapeno pepper, seeded and diced 2 tbs. taco seasoning blend (see recipe below) Juice of 1 lime 2 (28-ounce) cans no-salt-added diced tomatoes (or with green chilis) 1/4 cup fresh cilantro,… Continue reading Spicy Black Bean Tortilla Soup {DF + GF}
INGREDIENTS SAUCE 1 teaspoon olive oil½ yellow onion, chopped3 garlic cloves, crushed3 cups (12 ounces) chopped cauliflower1 cup vegetable stock or water1–2 tablespoons nutritional yeast 2 teaspoons lemon juice1–2 teaspoons sea salt ½ teaspoon soy sauce (gluten-free or coconut aminos, as needed) PASTA 6-8 ounces mushrooms, slicedpasta of choice INSTRUCTIONS Heat the oil in a medium-sized pot over medium-high heat. Add the onion and let it cook for… Continue reading Easy Vegan Mushroom Alfredo
This was my first time making (and maybe eating?) collard greens! They caught my attention at the grocery store. Before I share the recipe, I want to share some pretty AMAZING facts about collard greens. Collard greens are in the cruciferous veggie category (think broccoli, cauliflower, brussel sprouts, etc.). Cruciferous veggies are HELLA good for… Continue reading Coconut-Braised Collard Greens
PUTTANESCA SAUCE INGREDIENTS * 5 cloves garlic, minced * 1/3 cup ghee * 1/4 cup capers * 2/3 cup kalamata olives, pitted * 14 oz chopped cherry tomatoes * 1 Tbs paprika * salt, pepper to taste INSTRUCTIONS 1. Heat ghee in a large pan on the stovetop. Add garlic and fry for around 1… Continue reading Puttanesca Sauce
Korean BBQ Cauliflower Cups Cauliflower Lettuce Wraps:* 6–8 cups small cauliflower florets (1 large or 2 small heads)* olive oil* salt* butter lettuce cups* spicy mayo (see below) Sauce:* 1/2 cup coconut or soy aminos* 1/4 cup honey* 1 clove garlic* 1-inch knob fresh ginger* 1 tablespoon rice vinegar* 1 tablespoon sriracha*1 tablespoon toasted sesame… Continue reading Korean BBQ Cauliflower Cups
