Pasta with Zuchinni and Feta

Adapted from Mom 100

INGREDIENTS:

• 1 pound chunky pasta
• 1 tablespoon oil
• 1 onion, diced
• 5 medium zucchini, sliced and quartered
• 1 - 28 oz can diced tomatoes, drained
• 1 - 8.1 oz package Violife Just Like Feta
• 1 lemon, zest and juice

METHOD:

• Cook pasta according to package directions
• Saute onions in oil 3-4 minutes until soft
• Add zucchini and saute until just becoming tender
• Add tomatoes
• Combine cooked pasta and zucchini mixture; stir in lemon zest and juice and crumbled feta

Cabbage and Potato Bake

Adapted from Food Network

INGREDIENTS:

• 1 cabbage 2 - 2 1/2 pounds
• 2 pounds potatoes
• 1 pound Field Roast vegetarian Italian Sausage
• 3 large sweet onions
• 1 tablespoon oil
• 2 cups chickenless broth

METHOD:

• Remove outer leaves of cabbage, cut into quarters and wash
• Remove the hard core, cut quarters in half and place rounded side down in roasting pan
• Cut potatoes into large chunks, peeled or unpeeled; arrange in pan alternating with cabbage
• Slice onions and sautee in oil until soft
• Cut sausage into quarter rounds and add to onions
• Distribute onion/sausage mixture evenly over cabbage and potatoes
• Pour chickenless broth on top and cover
• Bake at 375 degrees for 1 hour

Beefless Lentil Stew

Adapted from Genius Kitchen

INGREDIENTS:

• 2 - 12 ounce packages Trader Joe's beefless ground beef
• oil
• 1 large onion, diced
• 2 cups carrots, sliced
• 2 cups celery, sliced
• 2 green peppers, diced
• 8 cups water
• 5 tablespoons Frontier Co-op No Beef Broth Powder
• 1 pound green lentils
• 4 cups cabbage, chopped
• 2 teaspoons thyme
• 1 bunch kale, chopped
• salt to taste
• hot sauce to taste

METHOD:

• In a large stock pot, saute onion in oil
• Add beefless ground beef, breaking up and stirring until combined
• Add celery, carrot and green pepper and saute a few minutes longer
• Add water, broth, lentils, cabbage and thyme; stir to combine
• Bring to a boil and simmer, covered, for 30 minutes
• Add kale, cover and simmer an additional 15 minutes
• Add salt and hot sauce to taste

Vegan Oatmeal Fruit Pancakes

Adapted from Colourful Palate

INGREDIENTS:

• 2 cups rolled oats
• 3/4 cup whole wheat flour
• 3 teaspoons baking powder
• 2 1/4 cups almond milk
• fruit (see below)

FRUIT I HAVE USED (choose one):

• 3 very ripe bananas
• 3 pears, cored and unpeeled; 1 teaspoon ginger
• 3 appled, cored and peeled; 2 teaspoons cinnamon

 METHOD:

• Grind oats into oat flour in food processor
• Add rest of dry ingredients and pulse to combine
• Add almond milk and blend until smooth
• Add fruit and blend leaving some chunks
• Pour into lightly oiled skillet (only oiled one time), flip when top bubbles
• Makes 14 medium (about 4" diameter) pancakes at 100 calories each
• Serve with maple syrup

Lentil Soup (Instant Pot)

Adapted from Detoxinista

INGREDIENTS:

• 1 tablespoon oil
• 2 onions, dieced
• 1 pound carrots, diced
• 5 stalks celery, diced
• 4 cloves garlic, minced
• 1 pound dried lentils, rinsed
• 6 cups water
• 2 teaspoons ground cumin
• 2 teaspoons curry powder
• pinch of cayenne pepper
• 2 - 15 ounce cans diced tomatoes with juice
• 2 tablespoons lemon juice
• 5 ounces fresh spinach
• salt

METHOD:

• Heat oil on SAUTE setting in Instant Pot
• Add onions and saute for a few minutes
• Add the rest of the ingredients except spinach, lemon juice and salt; stir well to combine
• Secure and seal Instant Pot lid and change setting to MANUAL for 10 minutes
• Natural release for 15 minutes
• Stir in spinach until wilted and salt to taste

Black-Eyed Pea Sweet Potato Chili (Instant Pot)

Adapted from Sharon Palmer

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 4 cloves garlic, minced
• 6 stalks celery, diced
• 2 tablespoons brown sugar
• 1 teaspoon tumeric
• 2 tablespoons chili powder
• 2 teaspoons dried cilantro
• 8 cups water
• 4 sweet potatoes, peeled and diced 
• 16 ounces dried black-eyed peas soaked for 6-8 hours

• 2 tablespoons apple cider vinegar
• 1 - 28 ounce can diced tomatoes with liquid
• salt
• hot sauce

METHOD:

• Set Instant Pot to SAUTE, heat oil, add onion and saute a few minutes
• Add the remaining ingredients except apple cider vinegar and tomatoes
• Secure and seal Instant Pot lid and set to MANUAL for 10 minutes
• Natural release for 30 minutes
• Stir in apple cider vinegar and tomatoes (will have to divide into another bowl first because Instant Pot bowl will be full to the max line)
• Salt and add hot sauce to taste