Ingredients 1 tablespoon olive oil 1 large onion, chopped 1 stalk celery, chopped 2 carrots, chopped 4 cloves garlic, chopped 2 tablespoons chili powder 1 tablespoon ground cumin 1 pinch black pepper 4 cups vegetable broth 4 (15 ounce) cans black beans 1 (15 ounce) can whole kernel corn 1 (14.5 ounce) can crushed tomatoes … Read more
Ingredients 3 portobello mushrooms 1/4 cup canola oil 3 tablespoons chopped onion 4 cloves garlic, minced 4 tablespoons balsamic vinegar Instructions Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the … Read more
Ingredients 4 tablespoons olive oil 2 cloves garlic, minced 2 medium zucchini, cut into noodles with a spiralizer 12 zucchini blossoms, pistils removed, cut into strips 1/2 cup canned chickpeas, drained and rinsed salt 6 fresh basil leaves, cut into strips, or to taste Instructions Heat olive oil in a large skillet over low heat … Read more
Ingredients 2 tbsp. olive oil 2 cloves garlic, minced 1/2 (10-ounce block) firm or extra firm tofu (drained and pressed) 1 tsp soy sauce (or gluten-free tamari) 6 to 8 button mushrooms (sliced) 1 large bunch Swiss chard (any kind, chopped) 1/2 tsp. sesame oil 1/4 tsp. sea salt (or to taste) Optional: dash cayenne … Read more
Ingredients For the Pink Rice: 8 3/4 ounces of sushi rice 3 tablespoon rice vinegar 1 tablespoon maple syrup 1 teaspoon salt 1 teaspoon pink pitaya powder For the Filling: 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon mirin 1 teaspoon garlic powder 10 1/2 ounces oyster mushrooms, chopped 1 carrot, julienned 1 cucumber julienned … Read more