INGREDIENTS

• 1 medium yellow onion, chopped (about 2 cups)
• 1 medium red bell pepper, chopped (about 1½ cups)
• 1 tablespoon finely chopped garlic (about 4 medium cloves)
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can (15 ounces) diced tomatoes (1½ cups), not drained
• 1 can (15 ounces) black beans (1½ cups), drained and rinsed
• 1 medium zucchini, sliced (about 2 cups)
• 1 cup raw, frozen, or canned corn (drained)
• 5 cups coarsely chopped greens (kale, collards, or Swiss chard)
• 4 (6-inch) corn tortillas, cut into 1-inch squares
• 2 (6-inch) corn tortillas, cut into 1-inch squares
• Guacamole or diced avocado (optional)

Instructions:
1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook, stirring, for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, oregano, and basil, and cook for 2 minutes more, adding a little water as needed to prevent sticking.
2. Stir in the diced tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through.
3. Preheat the oven to 375°F. Set aside a 9×13-inch casserole dish (you do not need to prepare it with any oil or parchment paper).
4. Place 1 cup of the cooked vegetables into a blender, and blend until smooth (add a little water if the mixture is too thick to blend). Stir this back into the cooked vegetables.
5. Spoon the mixture into the casserole dish, and scatter the remaining 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Set aside for 5 minutes before serving.
Variation:
Most stores carry a standard chili powder, which is mild in flavor and what I have used in this recipe. If you like things on the hot-n-spicy side, feel free to use a hotter chili powder of your choice instead, or add ½ teaspoon of red pepper flakes or a few chopped jalapeños.


Recipe: www.forksoverknives.com/recipes/enchilada-casserole/#gs.ARfW26w
Source: Straight Up Food

Ingredients

• 650 g cauliflower (1 1/2 pounds)
• 2 tbs olive oil
• 1 onion diced
• 2 medium sized carrots peeled and diced
• 1 celery stalk diced
• 3 cloves garlic chopped
• 10 g dried wild mushrooms reconstituted in 2 1/2 tbs boiling water (1/3 oz)
• 500 g mushrooms diced (1 pound)
• 1 tbs thyme leaves roughly chopped
• 1 tbs tomato paste
• 1/4 cup red wine
• 1 cup vegetable stock
• salt and pepper to taste
• 2 tbs olive oil
• 3 tbsp nutritional yeast
• 1 tbs dijon mustard
• 1 tsp salt
• 2 tsp thyme leaves
• 1 pinch ground nutmeg

Instructions

1. Preheat the oven to 200 celsius (400 fahrenheit).
2. Chop the cauliflower into roughly equal sized pieces and add to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliflower until tender. Drain.
3. Place a large frying pan over a medium heat. Add the olive oil, onion, carrots and celery. Cook until slightly golden and caramelised. Add the mushrooms in 6 parts, making sure each batch is cooked before adding the next.
4. Remove the wild mushrooms from the boiling water, reserving the water, and roughly chop. Add to the mushrooms along with the tomato paste. Increase the heat to medium-high and add the red wine. Cook until the red wine has almost evaporated before adding the mushroom soaking liquid and vegetable stock. Reduce the heat to low and simmer for 5 to 10 minutes or until roughly half of the liquid has been absorbed. Remove from the heat.
5. Place the cauliflower in a food processor or high powered blender along with 2 tbs olive oil, the nutritional yeast, mustard, salt and thyme leaves. Blend until smooth and taste. Adjust seasonings as required and add the nutmeg and blend for a further minute.
6. Divide the mushrooms between 4 large ramekins and top with the cauliflower mash. Bake for 20 minutes or until lightly golden.

Recipe NotesNutritional Yeast (sometimes called savoury yeast flakes) is available in health food stores. Make sure you purchase nutritional yeast and NOT brewers yeast as they are very different things. You can also purchase nutritional yeast online from amazon (see link in recipe) as well as in Australia from here.
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Recipe: www.deliciouseveryday.com/vegan-shepherds-pie/
Source: Delicious Everyday

Ingredients

• 1/3 cup (30 g) rolled oats
• 2 Tbsp (15 g) flour of choice*
• 1 Tbsp (5 g) unsweetened cocoa powder
• ¼ tsp baking powder
• pinch of salt
• 1/3 cup (80 ml) unsweetened almond milk
• ½ - 1 Tbsp (8-15 ml) maple syrup, to taste
• 1 tsp (5 ml) coconut oil, melted
• ½ tsp vanilla flavor
• 1 Tbsp (10 g) dairy-free chocolate chips

Directions

1. Preheat oven to 325°F, and lightly coat an individual sized ramekin or oven-safe bowl with cooking spray or oil.
2. In a medium-sized mixing bowl, whisk together oats, flour, cocoa powder, baking powder, and salt. Add almond milk, maple syrup, coconut oil, and vanilla, mixing until well combined. Fold in chocolate chips, reserving a few to sprinkle on the top.
3. Transfer batter to your greased ramekin, topping with a few extra chocolate chips if desired. Bake for 15-20 minutes, depending on desired consistency.
4. Remove from oven and allow to cool for about 5 minutes before adding any additional toppings and digging in!

Notes
* I usually use an all-purpose or whole wheat, but this recipe works with most flours, including gluten-free ones

Recipe: www.runningwithspoons.com/2015/02/04/brownie-batter-breakfast-bake/#_a5y_p=4594304
Source: Running with Spoons

Ingredients:

• 1 Red Delicious Apple
• ¼ cup Peanut Butter
• 1 to 2 Tablespoons Unsweetened Coconut Flakes
• 1 to 2 Tablespoons Chopped Walnut Pieces
• 1 to 2 Tablespoons Mini Chocolate Chips
• Lemon Juice (optional)

Directions:

1. Cut the core from the apple (or cut out the cores from each piece after slicing).
2. Slice the apple into ¼ inch slices using a large knife.
3. Optional - If you're worried about the apples turning brown, place the slices 
4. in a zip lock bag and toss with a squirt of lemon juice.
5. Set each of the apple slices onto a sheet of paper towel and blot the tops dry with another paper towel.
6. Spread a layer of peanut butter on each apple slice.
7. Then top with a generous amount of coconut flakes, and some walnuts and mini chocolate chips.
8. Enjoy!

RECIPE: One Little Project
http://onelittleproject.com/apple-slice-cookies/

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INGREDIENTS

• ⅔ cup creamy peanut butter
• ½ cup semi-sweet chocolate chips
• 1 cup old fashioned oats
• ½ cup ground flax seeds
• 2 tablespoons honey (*No Meat March tip: Use agave nectar or maple syrup to make it vegan)

INSTRUCTIONS

1. Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
2. Roll into 12 bites and store in the fridge for up to a week.

Recipe: chefsavvy.com/5-ingredient-peanut-butter-energy-bites/
Source: Chef Savvy

Ingredients:

2 ripe bananas, frozen (Yes, you an use room temp ’nanas in a pinch, but then you’ll have to add more ice…)
1 teaspoon fresh orange zest (This is the zest from about ½ an orange.)
1½  cups fresh squeezed orange juice (This is the juice from about 2-3 oranges, depending on their size.)
¾ cup unsweetened almond milk
¾ teaspoon pure vanilla extract
4-6 ice cubes
1 tablespoon agave, optional (I don’t think this smoothie needs it, but if you’re into things extra sweet, go for it.)

Instructions

1. Peel your bananas, place them in a Ziploc bag and freeze overnight.
2. Juice your oranges. You can do this using a fancy juicer, citrus press, or by hand. (Relax, you’ll only need to juice 3 at most.)
3. Place the frozen bananas, orange zest, orange juice, almond milk, vanilla extract, and ice in a blender or food processor and puree until smooth. (Add agave to sweeten if necessary.)
4. Pour into two glasses and garnish with orange slices if you’re feeling fancy.

Notes
You can also pour this smoothie into popsicle molds and freeze until solid. If you decide to go this route, you do not need to freeze the bananas beforehand!

Recipe: domesticate-me.com/vegan-orange-julius-smoothie/
Source: Domesticate Me

Ingredients

• 4 cups old fashioned oats
• 1 can no-salt added Rotel tomatoes
• 4 cups raw kale, chopped
• ½ cup nutritional yeast
• 1 teaspoon turmeric
• 2 teaspoons smoked paprika
• a dash of cayenne (optional)
• 4 cups low sodium vegetable broth or water
• 1/2 cup whole grain oil-free breadcrumbs
• Garnish with fresh cilantro, avocado, salsa or hot sauce (optional)

InstructionsPreheat oven to 400 degrees. In a 9 x 13 baking dish, Add all ingredients except the breadcrumbs and the garnishes.  Stir until well combined. Add the breadcrumbs to the top, and bake for 45 minutes. Let cool for a few minutes before serving. Garnish with avocado, cilantro, salsa or hot sauce.
Serve with a side of fresh fruit. 

Recipe: engine2diet.com/blog/top-engine-2-recipes-sunrise-breakfast-bake/
Source: Engine 2 Diet

Ingredients

• 1 large, cooked sweet potato, skin removed and cut into cubes
• 2 mangoes, peeled, seeded and cut into cubes
• 1 red bell pepper, seeded and chopped
• 1 can low sodium or no salt added black beans, rinsed and drained
• 1 avocado, peeled and chopped
• 1 cup chopped cilantro
• Juice of 1 lime
• Balsamic vinegar to taste

InstructionsWarm sweet potatoes in microwave if using chilled leftovers. Place generous portion of sweet potatoes into a large serving bowl. Top with mangoes, bell pepper, black beans, avocado, cilantro and any other plant-strong toppings you desire. Drizzle with lime juice and balsamic vinegar, stir gently and serve.
Recipe: engine2diet.com/blog/top-engine-2-recipes-rips-sweet-potato-bowl/
Source: Engine 2 Diet

INGREDIENTSFor the Farro Salad Bowls (per bowl)

• 3/4 cup cooked farro (1/4 cup dry)
• handful of de-stemmed and finely chopped kale
• 1/4 cup finely diced red onion
• 1/2 to 1 chopped roasted red pepper (see notes)
• 1/4 cup chickpeas (or more if desired)
• kalamata olives
• chopped parsley
• sprinkle of dried oregano

For the Lemon Tahini Sauce (Serves 4)

• 6 tbsp (90 g) tahini
• 1/4 cup fresh lemon juice
• 1/4 cup water + more to adjust consistency, as needed
• 3 cloves garlic
• 2 tsp pure maple syrup
• 1 tsp sea salt, or more, to taste

INSTRUCTIONS

1. Cook the farro according to package instructions. I cooked 1 cup dry farro which made enough for 4 large bowls.
2. While the farro is cooking, make the roasted red peppers (see notes).
3. Prepare the dressing by blending all of the ingredients together until smooth and creamy, start with 1/4 cup of water and add a bit more if you’d like to adjust the consistency.
4. To assemble the bowls, add a scoop of farro, a big handful of finely chopped kale, kalamata olives, chopped roasted red peppers, red onions, parsley and chickpeas and then drizzle with desired amount of lemon tahini sauce, sea salt and pepper and a sprinkle of dried oregano.

NOTES

1. To make the roasted red peppers, set the oven to broil with a rack near the top. Cut the red peppers in half and remove the seeds. Place them face down on a pan and smash them so they lay flat. Broil them in the oven until they’re starting to bubble and blacken. This should take about 15 to 20 minutes. Remove from the oven and cover with a dishcloth, let cool. Once you can handle them, you should be able to easily remove the skin. Peel, then chop them up for use in the recipe. I used approximately 1/2 to 1 red pepper per bowl.
2. The lemon tahini sauce makes enough for at least 4 bowls. I like a lot of sauce so I used it up in 4 bowls, you could use a bit less and make 5-6 bowls. Adjust the rest of the ingredients as needed for how many bowls you’re making.

Recipe: runningonrealfood.com/mediterranean-farro-salad-bowls/
Source: Running on Real Food

Ingredients

• 4 tomatoes, chopped
• 1/2 a small red or white onion, outer skin peeled off and chopped Coupons
• 2 cucumbers, chopped (peeling is optional)
• 2 1/2 Tbs lemon juice (either bottled or from one large lemon) Coupons
• 1/2 c fresh basil leaves
• salt and pepper to taste
• extra basil leaves for garnish (optional)

Instructions

1. Combine all the ingredients in a large bowl.
2. Stir together.
3. Add salt and pepper to taste.
4. Serve right away or refrigerate for up to an hour.
5. optional - sprinkle extra basil leaves over each serving.

Recipe: eathealthyeathappy.com/easy-healthy-tomato-cucumber-salad-recipe/
Source: Eat Healthy Eat Happy