vegan meals

Chorizo and Kale with Chickpeas

This dish comes together in under 20 minutes and is TO DIE FOR.

 
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What You'll Need:

1 c filtered water

2 Tbsp tomato paste 

 

1 bunch kale, rinsed and torn from stem (or 1 bag kale)

1 package soy chorizo (Trader Joes carries an awesome one!)

1 can chickpeas, drained and rinsed 

 

2-ish c brown rice or quinoa pasta

 

OPTIONAL:  Shredded Parmesan reggiano or other hard cheese for serving.  


Bring water to a boil for the pasta and follow package instructions. 

Meanwhile, heat water and tomato paste in a large saute pan.  Stir paste until completely dissolved.

Add kale, chorizo and chickpeas.  Cover and allow to simmer for 8-10 minutes, or until kale has reached desired cooked-ness! 

Top each serving of pasta (1/2- 3/4 c) with goodness, and include shredded cheese if desired.  


Serves 4! 

Butternut Squash Soup

This butternut squash soup. 😍  Less than 10 whole food ingredients, less than 20 minutes cooking time. My jam.

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6 c butternut squash, peeled and diced (look for it in the freezer aisle, or peel 1 medium fresh and dice)

4 stalks celery, diced

1 small sweet onion, chopped

1 Tbsp coconut oil

1 can full fat coconut milk

2 tsp sea salt  

1 tsp turmeric  

1 tsp black pepper

1 Tbsp apple cider vinegar  

4 c filtered water

 

Fresh parsley, hemp hearts to garnish



Sauté celery, onion and celery in a large soup pot with coconut oil until aromatic. 
 
Add remaining ingredients.  Bring to boil, reduce to a simmer, cover and cook an additional 20 minutes, or until squash is tender. 
 
Remove from heat.  Puree using a immersion blender, or transfer to a traditional blender.  Top with fixings. 
 
Top with freshly chopped parsley and hemp, 1-2 Tbsp hemp hearts for a protein punch.


Makes 4-6 servings to warm the soul.

Blackened Tofu with Turmeric Roasted Cauliflower

Tofu is an excellent source of vegan protein.  Choose organic, firm and sprouted when possible! Preparing the rub ahead of time will save you cooking time!  

The turmeric in the cauliflower dish is a staple to my cleansing menu, both delicious and healing.

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What You'll Need for the Tofu:

1 block firm tofu, pressed

juice of 1 lime

1 Tbsp paprika

2 tsp onion powder

1 tsp garlic powder 

1/2 tsp black pepper

1/4 tsp cayenne pepper

1/2 tsp oregano 

1/2 tsp fennel seed

1 tsp celery salt 

1 Tbsp arrow root powder


Preheat oven to 350*

Press tofu between two plates layered with tea towels: plate, towel, tofu, towel, plate. Let sit for 20-30 minutes.

Meanwhile, mix dry spices for rub.  (This is something that can easily be done ahead of time.  Double the recipe to have on hand in your spice cabinet!)

Squeeze lime juice over pressed tofu.  Set aside.


What You'll Need for the Cauliflower: 

1 head cauliflower, broken into florets and rinsed

1 tsp coriander seeds
1/2 tsp black pepper
1/4 cup olive oil
1 tsp garlic powder
2 tsp ground turmeric

sea salt to taste

Combine ingredients in a large tupperware container with a lid.  Shake to coat.  


Grease large baking sheet with 1 Tbsp olive oil.

Pour coated cauliflower on one half of the pan.

Drain lime juice from tofu.  Sprinkle all side evenly with spice rub, place on the other half of baking dish.

Bake for 20-25 minutes.


Serves 2.