Chopped ingredients 1/2 lb brussels sprouts, shaved 4 stalks of celery, thinly sliced 1 apple, cored & thinly sliced 1/2 small red onion, sliced into little slivers salt + pepper 2 cups of grapes, halved 1/4 cup of sesame seeds 1/4 dried cranberries, diced
Orange Tahini Dressing 1/3 cup raw tahini 1 orange, juiced 1/2 lemon, juiced 1 clove of garlic, minced 1/2 tsp cumin (optional) 1 tsp grainy mustard braw honey/maple syrup/agave nectar to taste 2-3 tbsp grapeseed oil salt + pepper
1 cup of quinoa 1 cup vegetable broth (or water if no broth available) 1 can black beans -drained and rinsed in a colander 1 cup fresh or frozen corn (prefer white shopeg corn if buying frozen) 2-3 cloves garlic, minced 1/4 cup onion, diced 1 cup tomatoes or canned tomatoes, chopped
1-2 tsp chili powder 1/2 tsp cummin salt and pepper to taste juice of 1 lime half bunch of cilantro, diced for sauté and for garnish 1-2 jalepenos, sliced in circles and added as garnish 1/2 jalepeno, diced and added to saute salt and pepper to taste
Cook/Prep Instructions prepare quinoa with 1:1 ratio water or broth – set aside
saute garlic, onion, and diced jalapeño. add broth, tomatoes, qunioa, and spices to saute pan. add black beans, cilantro for flavor. simmer everything for about 5 minutes let cool just a bit and stir in garnish of cilantro and fresh jalapeño
NOTE: serve with sides of cilantro avocado dressing
This is an easy and beautiful way to make up breakfast or snacks for the week or for a gathering. They look bright and beautiful and the mason jars work so well to keep things fresh and easy to serve.
Use your favorite plant-centric yogurt on the bottom if you would like to skip the traditional dairy yogurt. This is kite hill yogurt, and there are many brands of plain or vanilla yogurt made from nut milks these days. Coconut, and almond milk are some of our favorite plant based yogurts. Maybe you will want to be creative and use flavored yogurts as the base.
The toppings we used here are a bit unique. Have you ever tried sprinkling quinoa in overnight yogurt bowls. It softens but still gives a light crunch. Chia seeds are a natural option. Coconut flakes, pecans, walnuts, and of course berries are favorites as well. What do you like to put on your yogurt bowls? Have you ever tried making them up ahead and storing in the fridge in mason jars?
• 1c. Almond Milk Ricotta (Kite Hill brand) • 2c. Tomatoes (any kind) • 1 Tb. oil of your choice • 1c. Roasted Red Peppers, chopped • 1 bx. Pasta(shells) • Salt/Pepper, to taste • Crushed Red Pepper, to taste • 2 Jalapeños, sliced • 1 1/2 cup water (as needed)
Pre-cook pasta to directions on box and set aside. In a sauté pan, heat oil. Add tomatoes and stir while cooking until they start to pop. Add roasted red peppers and sauté for 2 minutes. Stir in ricotta. If needed, add a 1/2 cup water to desired creamy consistency. Once combined, add cooked pasta. Add salt, pepper and crushed red pepper to taste. Move to a serving dish and garnish with jalapeños, if you like it hot and spicy.
This dish reheats well! If you would like, transfer to a baking dish to heat up in the oven another day! Serving: 6
Ummmmhmm. Starting the morning with hot tea and peanut butter granola. I’m going to play in the kitchen on this wintery Sunday. I have started getting the recipe cards online and will continue sharing. This one is so very simple you could make it today. I love putting something in the oven when it’s cold outside. #sundayslowdown#creatinginthekitchen#divinelifekitchen#happyplace
Cold winter days are made warmer by soup. Yet, who has time to make soup in the middle of the day when lunch hunger kicks in? This soup base can turn into several different kinds of soup throughout the week, just by heating and adding a few new ingredients… rice, noodles, fresh veggies, mushroom. This base once cooked up on Sunday afternoon, goes into mason jars to make soup the rest of the week in the winter.
Variation one : Vegetable Noodle : when reheating on the stove, add in more fresh celery, mushrooms, noodles and chopped chixen. A little chopped cilantro on top is bonus deliciousness.
Variation two : Hot Chixen : when its cold outside we get to turn the heat up twice with hot soup that is spicy. For extra green veggies we added green peas. For extra spice… hot sauce on top.
Sautéed veggies are a staple in my kitchen during the winter. I like to prep up some for the week and flash fry them in the pan when I’m just getting home and too hungry to enjoy preparing food. 5 minutes and I have a hot plate of food. This is chopped asparagus, diced red onions, garlic, and mushrooms. I always add some salt and pepper, and if I prepped rice, it’s perfect on top of rice. Life is sometimes busy and my body still prefers nutrient dense food on a busy day.
I’m not a strict vegan by any means… I eat everything occasionally. I eat mostly plants. It’s actually so very easy and delicious. Just got back from the market and my fridge is full of fun food for meals this week.