Squilly Squash Chile Prep Time
1h 20m
Cook Time
2h 30m
Ingredients · olive oil · 1 onion, chopped · 2 Anaheim chili pepper, chopped · 1 bell pepper, chopped · 3 cloves garlic, crushed · 2 butternut squash, cut in half and seeded · 2 can pinto beans · 2 can black beans · 1 can green chilies · 1 can diced tomato · 1 can tomato sauce · 1 can creamed corn · 1 bag frozen white corn · 1 lb mushrooms, cleaned and sliced · 1 tsp cumin · 1 tsp hot chili powder · 1 tsp chili powder · 1 tsp cilantro, dried · 1 tbsp parsley, dried · 1⁄2 tsp extra spicy Mrs Dash · 1⁄2 tsp onion powder · 1⁄2 tsp mexican oregano, dried Directions Preheat oven to 350.
Spicy Red Chili Equipment Required large pot Ingredients · 2 tablespoons olive oil · 1 onion, peeled and chopped · 2 carrots, grated · 2 cloves garlic, minced · 1⁄4 teaspoon salt · 1⁄2 teaspoon Mrs Dash Table Blend · 1⁄2 teaspoon black pepper, ground · 1⁄4 teaspoon onion powder · 1 teaspoon cilantro, dried · 1⁄2 teaspoon Ancho chili powder (or 2 teaspoons of the sauce from a can of Chipotle Chilies in Adobo Sauce) · 1 tablespoon chili powder · 1 tablespoon cumin · 1 tablespoon Mexican oregano · 1 teaspoon thyme, dried · 1⁄2 teaspoon coriander · 2 cups lentils, cooked, drained (or 1 can) · 2 cups kidney beans, cooked, drained and chopped (or 1 can) · 2 cups tomatoes, cooked, diced (or 1 can) Directions Heat the oil in a lrage frying pan, and add the onions and carrots.
Collard Wraps Prep Time
20m
Equipment Required food processor Ingredients · collard leaves · warm water · 1⁄2 lemon, juiced · red bell pepper, cut into long, thin strips · 1⁄4 red onion, thinly sliced · avocado, sliced · alfalfa sprouts (and/or other sprouts of your choice) · lime wedges, fresh · 1 cup pecans, raw · 1 tablespoon tamari (gluten-free soy sauce) · 1 teaspoon cumin · 1 teaspoon olive oil Directions Place the collard leaves in a bowl of warm water mixed with the lemon juice.
Jamaican Me Hungry Sweet Potatoes Servings
4
Equipment Required large, flat-bottomed pan vegetable steamer Ingredients · 3 or 4 ruby sweet potatoes (about 2-3 lbs) · 2 hatch chiles, roasted, peeled, seeds removed · 1 brown onion large, diced · 2 cloves garlic, minced · 1-2 Thai chiles, minced (or 1⁄2 Habanero, minced, or 1⁄8 teaspoon Cayenne pepper or other hot chili pepper) · 1⁄2 teaspoon Mrs Dash Table Blend · 1⁄2 teaspoon black pepper, ground · 1⁄2 teaspoon onion powder · 1⁄4 teaspoon garlic powder · 1⁄4 teaspoon sea salt · 1 tablespoon dried thyme · 1⁄4 teaspoon cinnamon, ground · 1⁄4 teaspoon ginger · 1⁄2 teaspoon allspice, ground · 1 teaspoon smoked paprika · 1 teaspoon Ancho chili powder · 1⁄2 teaspoon cumin, ground · 1 teaspoon cilantro, dried · 2 tablespoons olive oil · 1 tablespoon macadamia nut oil Directions Peel and cube the sweet potatoes.
Baked Falafel Cook Time
40m
Equipment Required food processor Ingredients · 2 cups chick peas, dried · 1 onion, medium, cut into chunks · 2 large cloves garlic, smashed a bit · 1 teaspoon coriander, ground · 1 tablespoon cumin, ground · 1 teaspoon chili powder · 1⁄8 teaspoon hot chili powder (or cayenne pepper) · 1 teaspoon Mrs.
Vegan Taco Filling Equipment Required Food Processor Ingredients · 1⁄2 cup almonds, raw · 1⁄2 cup walnuts · 1⁄4 teaspoon sea salt · 1⁄2 teaspoon onion powder · 1⁄2 teaspoon garlic powder · 1⁄4 teaspoon coriander, ground · 1⁄2 teaspoon black pepper, ground · 3⁄4 teaspoon Mexican oregano · 1⁄2 teaspoon Mrs. Dash Table Blend · 1⁄2 teaspoon paprika · 2 teaspoons cumin, ground · 1-1⁄2 teaspoons ancho chili powder · 1-1⁄2 teaspoons chili powder · 1 pinch extra hot chili powder, ground (or red pepper flakes) · 1-1⁄2 tablespoons cilantro, dried · 1⁄2 teaspoon Himalayan pink salt · lime juice · 3 tablespoons olive oil Directions Put the nuts and the salt in a bowl.
Black Bean and Corn Salad Ingredients · black beans, cooked and well drained · roasted red corn · red bell pepper · red onion · fresh jalapeno · celery · cucumber · carrot, grated · roma tomatoes · garlic clove · cilantro, fresh · Mrs. Dash Table Blend · black pepper, fresh ground · salt · onion powder · garlic powder · chili powder · cumin · lime juice, from half a lime · basalmic vinegar · olive oil Directions Combine the back beans through the cumin.
Pinto Veggie Crackers Equipment Required food processor food dehydrator Ingredients · 1⁄2 c Bob’s Red Mill Organic Creamy Buckwheat · 1 c pinto beans, cooked, drained (reserve 1⁄8 cup water from cooking beans in case needed) · 1 c celery tops, coarsely chopped · 1⁄3 c red bell pepper, coarsely chopped · 1⁄3 c green bell pepper, coarsely chopped · 1⁄2 c onion, coarsely chopped · 1 small handful cilantro, fresh · 1 teaspoon sesame seeds, roasted · 1 tablespoon sunflower seeds, raw · 1⁄4 c pepitas · 1 tablespoon golden flax meal · 1 tablespoon parsley, dry (or the equivalent of fresh parsley) · 1⁄4 teaspoon paprika · 1⁄4 teaspoon Mrs.
Southwest Veggie Burger Servings
6
Ingredients · 2 cups black beans,, cooked, well drained · 1 package WestSoy 5-Grain Tempeh · 1⁄2 lime, juice of · 1 clove garlic, cut in chunks · 1⁄4 cup carrot, shredded · 1⁄4 cup corn kernels · 1⁄4 cup sweet onion, chopped · 1⁄4 cup green bell pepper, cut in 1-inch chunks · 1⁄4 cup celery, small pieces · 1⁄4 cup Poblano pepper, roasted, peeled, cut into chunks · 1 tablespoon golden flax meal · 2 tablespoons loose chia gel ((1 cup of filtered water, 1-1/2 tablespoon chia seeds)) · Mrs.