Vegan Buddha Bowl
1 Organic Purple Sweet Potato
Roasted Red Onion
Pan fried spicy Chickpeas
1. Preheat oven to 450 degrees.
2. Line a 13x9 baking sheet with foil.
3. Slice the sweet potato in half on a cutting board. Place sweet potatoes, flesh side up, on foil line baking sheet. Coat each half, front and back, with olive oil.
4. Season with cinnamon and nutmeg. Add salt and pepper if you like!
5. Slice the red onion into quarters. Place on foil line baking pan and coat with olive oil. Season with salt and pepper if you would like!
6. Place sweet potatoes and red onion in oven and bake at 450 for 10 minutes.
7. After 10 minutes, flip the sweet potatoes, flesh side down, and cook sweet potatoes and onions for and additonal 20 minutes.
8. Prepare another foil lined baking sheet. Cover the bottom of the sheet with chopped kale.
9. Massage kale with olive oil. Season with salt, pepper and garlic pepper. You can get creative here! I like to use lemon pepper and Bragg Organic Season on my kale!
10. Roast kale at 450 for 5-8 minutes until crisp. Be careful not to over cook!
Crispy Spicy Chickpeas:
1. I use organic canned chickpeas. I dump the chickpeas into a strainer and rinse them thoroughly after opening the can.
2. After rinsing, I dry them and then coat them with olive oil in a bowl.
3. I season them with tumeric, chili powder, onion powder, garlic powder. salt, pepper, cumin and cayenne pepper. You can get creative here too!
4. Coat a cast iron skillet in olive oil and preheat over medium heat for about 5 minutes.
5. Add Chickpeas and saute for about 10 minutes until crispy. Be sure to stir chickpeas frequently.
After completing all steps, assemble your beautiful bowl! You can top with your favorite dressing, marianade or hot sauce.
I like to top mine with Tessa Mae's Lemon Garlic Marinade and Dressing and Sriracha hot sauce!
Simple Smothered Summer Squash
2 tablespoons of olive oil
1 1/2 lbs. medium summer squash, sliced
1/4 cup chopped basil
1/2 cup chopped yellow onion
2 garlic cloves, minced
1/2 cup of water
Salt and pepper to taste
1. Heat 1 tablespoon of oil in skillet over medium heat until hot, about 2 minutes.
2. Add half of the sliced squash to the skillet and saute for about 5 minutes.
3. Transfer sauteed squash to bowl and then heat the remaining tablespoon of olive oil for about 1 minute.
4. Add the remaining half of the squash to the pan and saute for 5 minutes.
5.Add the squash in the bowl, onion and garlic and saute for 3 minutes. Stir ocassionally.
6. Add water, salt and pepper and cook on high heat until the water has evaporated.
7. Stir in basil.
Kale Apple Salad
6 cups of chopped farm fresh kale leaves
2 tbsp. of olive oil
2 tsp. apple cider vinegar
1 lemon half
1/2 of a Honey Crisp or Gala apple cut into small chuncks
salt and pepper to taste
1/4 cup blue cheese crumbles
1. In a small jar, combine the olive oil, apple cider vinegar and juice from lemon half. Secure the lid and shake vigorously to combine.
2. Place the chopped kale leaves into a large bowl. Massage the olive oil mixture into the leaves.
3. Add the apple chunks and blue cheese crumbles. Lightly toss to mix. Salt and pepper to taste.
The image above is a picture of a Kale Apple Salad made with students at a local middle school! The students loved getting involved with the prepping the salad and enjoyed eating it even more!
Fall Veggie Delight
1 local Butternut Squash, cubed
1 can of chickpeas, rinsed
2-3 cups of local spinach
Fresh Thyme leaves
2 cubes of vegetable bouillon
1 cup of brown jasmine rice
1 tbsp. of butter
2 cups of water
2 cups of spinach, chopped
1/2 cup of chopped red onion
3 garlic cloves, minced
Dash of cayenne pepper
1. Combine rice with 2 cups of water and 1 tbsp. of butter in a medium sized pot. Bring to a boil and stir. Reduce heat to simmer and cook for 50 minutes.
2. After the rice is done cooking, sauté the onion and garlic in olive oil in a large saucepan for approximately 3 minutes.
3. Add the cubed squash and chickpeas and cover for 5-10 minutes. Season to taste with cayenne pepper. Stir the squash, onion and garlic frequently.
4. Add the spinach and fresh thyme leaves. Cook for 2 minutes.
5. Stir in the brown rice.
5. Add 2 bouillon cups and ½ cup of water. Cook covered for 5 minutes, stir frequently.
6. Allow to cool and enjoy!
Broccoli with Spicy Peanut Sauce
15 to 20 minutes
2 heads of Farm Fresh Broccoli, cut into florets
5 cups of water
1/2 cup orange juice
1 cup of your favorite smooth peanut butter variety
1/4 cup of fresh cilantro, chopped
3 tbsp. of sugar
2 tbsp. of Bragg Liquid Aminos
3 tbsp. of apple cider vinegar
2 cloves of garlic, minced
1/2 tsp. of cayenne pepper
1/2 tsp. chili powder
1. Bring 5 cups of water to a rolling boil. Cook Broccoli in boiling water for 2-3 minutes. Remove broccoli from water using a slotted spoon or tongs. Set aside.
2. Put peanut butter in a medium sized bowl. Set aside.
3. Pour 3/4 cup of remaining hot water used to boil broccoli in bowl with peanut butter. Add the orange juice. Whisk the peanut until smooth.
4. Add the remaining ingredients to the peanut butter and continue to whisk until ingredients are well incorporated.
5. Serve sauce as dip or drizzled over broccoli as pictured above!