Ingredients:
2 poblano peppers
8 small potatoes
1 small can organic beans, drained
6 Flour tortillas
3 tablespoons olive oil
1 onion, chopped
1 large garlic clove, minced
1 tablespoon chili powder
1 teaspoon oregano
Salt and pepper
Juice of 1 lime, optional
A handful cilnatro
Chopped Romaine lettuce
Mexican style hot sauce (prepared)

Directions:

1. Roasted the poblano peppers over a gas flame or in the oven. When the skin is nicely charred remove from heat and let sit covered for 30 minutes, then peel the skin off and discard.

2. Cut the poblanos along the natural sections and removed seeds and white membrane. Be careful as sometimes the poblanos are hot (spicy) and their oil can burn your skin. The oil resides in seeds and white membrane so be careful and even wear kitchen gloves if necessary. Cut the poblanos into strips and set aside.

3. Wash the potatoes and if the skin is thin do not peel. Place the potatoes in a steamer pot over water and bring to a boil. Cover and cook until potatoes are cooked through. You can pierce them with a thin knife to check if they are done. When they are done let cool until you can handle them and then cut into bite-size pieces.

4. Heat the olive oil in a skillet, add the onion and cook until translucent, 3 minutes or so. Add the chopped garlic and cook until fragrant.

5. Add the potatoes and cook until they are crisp on the outside. It won’t take long as they are already cooked.

6. Add the chili powder , oregano, salt and pepper.

7. Add the poblano strips and mix gently to combine.

8. Add the drained canned beans (you can mash them slightly with a fork).

9. Add the cilantro and mix.

Tomato Salsa:
2 ripe tomatoes
1 small onion, chopped fine
1/2 cup cilantro, chopped

oliveandlemons.com

serves 4 as a main dish or 6 as a side

Ingredients:
2 teaspoons oil
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

To serve:
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish

Directions:

1. Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.

2. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

3. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.

4. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Serving note: Can be served over GF pasta, rice, quinoa, or another grain.

thekitchn.com

serves 4-6

Ingredients:
1 tablespoon olive oil
12 small or 8 medium crimini mushrooms, minced
1/2 small red onion, minced
1/2 red pepper, minced
1 bird's eye chili, minced
1.5 tablespoons garam masala
7 ozs extra firm tofu, well drained, crumbled
8 dried curry leaves, crushed
2 tsp brown sugar
2/3 cup raw cashew pieces
2 tablespoons melted Earth Balance
1 tablespoon nutritional yeast
1 tablespoon flax meal
1 medium white potato, baked until soft, mashed (or 2/3 cup mashed potato)
1/2 tsp turmeric
1/2 tsp asofoetida
1 tsp fennel seeds
1 tablespoon sea salt

Directions:

1. Preheat the oven to 350f. Cut a piece of parchment paper to fit the loaf pan, sides included. Cut slits in the corner so it will fold flat to the pan's form. Spray a little oil on the bare metal before fitting the parchment inside - it'll help it stay in place.

2. Reserve a few pieces of red pepper for garnish. In a dry skillet or saute pan, toast the garam masala for 2-3 minutes, until very fragrant. Set aside.

3. Heat the olive oil in the same skillet and add pepper and onion. Cook 5 minutes, until pepper softens and onion is translucent. Add mushrooms and cook, stirring often, for 6-8 minutes, until mushrooms have released their liquid and almost all of it, but not quite, has steamed off.

4. Remove sauteed veggies to a heatproof bowl.

5. In a food processor, pulse cashews until they're the texture of large polenta - not powdery, with some chunks still there. Add to warm vegetables. Mix in remaining ingredients and taste for salt - add a teeny bit if need be. The mixture should be relatively dry, but not crumbly - add a little more Earth Balance or even a titch of water if it needs it.

6. Cut small triangles out of two or three sides of a piece of red pepper with a paring knife. Repeat for as many "flowers" as you'd like.

7. Arrange red peppers and a stem or two of cilantro on the bottom of the loaf pan, and press 1/2 a cup of the mushroom masala mixture over top, pressing down to keep things stuck in place. Add remaining loaf mixture, pressing down firmly, and flattening top with wet hands once the mix is used up.

8. Bake for 50 minutes covered, then another 15-20 uncovered, until loaf is browned on top and firm-ish to the touch. Let rest 20 minutes, invert onto a platter, and serve.


nofaceplate.com

Ingredients:
1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons red chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach, cleaned and cut into ribbons
1 cup red lentils
3 cups of water or broth
1-2 Tablespoons salt
3-4 scallions, chopped

Directions:

1. Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

2. Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

3. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.

thekitchn.com

vegan, makes 4 hefty servings
Ingredients:
about 6 cups of cooked pasta (shells, elbows..)

Spicy Cheesy Sauce:
1 can cannellini beans, drained
5-7 Tbsp vegan butter, Earth Balance (melted)
1 1/2 cups sweet potato, baked/peeled
1/2 cup chunky roasted spicy salsa (bottled) OR 1/4 cup hot sauce
1/2 cup plain soy creamer
3 Tbsp apple cider vinegar
2 Tbsp Dijon Mustard
1/8 tsp garlic salt
1/2 cup+ nutritional yeast
black pepper to taste

topping:
2 Spicy Chipotle Field Roast Vegan Sausages, diced
1 small white onion, diced
1/2 cup mushrooms, chopped (optional)
1 Tbsp safflower oil
fine pepper

garnish: fresh cilantro

Directions:

1. Start off by boiling your pasta water and cooking your pasta.

2. While the pasta is boiling you can be baking your sweet potato in the microwave (or bake ahead of time in oven) and start you stove top sauté.

3. To saute pan, add oil and heat on med-high. Add the diced onion and sausage - and optional mushrooms. Saute until the sausage browns and edges become crispy. Turn off heat and let sauté rest in pan.

4. Blend up your sauce. Add all the sauce ingredients to a blender or food processor and blend until smooth.

5. Add your sauce to the steaming hot pasta. Fold well. The hot pasta will warm the sauce.

6. Add the sausage and onion mix to the top of the pasta and garnish with fresh cilantro. Serve immediately or keep in warm oven until ready to serve.

note: For extra cheesy pasta, toss the warm pasta in an extra scoop of nutritional yeast before adding sauce.

note: Add more hot sauce over top the serving platter for extra spicy pasta. You could even serve with an extra spoonful of salsa over top each plate of pasta.

lunchboxbuch.com

vegan, serves 3-4

Ingredients:

Tomato broth:
28 ounces fire-roasted crushed tomatoes (canned)
6 cups vegetable broth
1 cup celery, chopped
1 tsp salt
10 dashes cayenne (or to taste)
2 bay leaves
10 kalamata olives, halved
1/3 cup golden raisins
1/3 cup flat leaf parsley, finely chopped

Roasted Veggies:
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 large portobello mushrooms, diced
1 small sweet onion, chopped
2 medium zucchinis, diced
1 medium red bell pepper, chopped
1 small sweet potato, peeled and sliced into planks*
2-3 large sprigs of fresh rosemary (any fresh herb will work .. thyme is great too)
1/2 tsp salt + pepper and any additional spices you'd like to add
*if you want your sweet potato extra sweet, roast the planks in a separate sheet and add in 1 Tbsp of maple syrup.

Optional:
1/2 cup nutritional yeast
1 Field Roast Spicy Chipolte Vegan Sausage
3 garlic cloves (roasted)
1 1/2 cups kale, chopped

Directions:

1. Preheat your oven to 415 degrees.

2. Prep all your veggies and toss with the olive oil, rosemary and lemon. Add to a large baking sheet.

3. Roast veggies for about 30 minutes, or until they are tender and caramelized. The potatoes will probably need an extra 15-20 minutes to become tender.

4. While the veggies are roasting, start on your broth. Puree the tomatoes in a blender - until perfectly smooth.

5. Place the tomato puree and all other broth ingredients in a large soup pot. Bring to a boil then reduce to a simmer and cover. Simmer on low while veggies roast. Taste the broth and add in more or less salt/pepper other seasonings as you'd like. You can add in some vegan sausage and nutritional yeast to boost the flavor.

6. When the veggies are roasted you can either serve the soup with the broth and veggies spooned right over top OR you can just toss the roasted veggies into the broth and simmer until ready to serve.

7. Serve with freshly chopped parsley, a sprig of rosemary and fresh black pepper over top. A drizzle of additional olive oil too if desired.

BBQ Beans: Soak you beans overnight. Drain and rinse well. Boil the beans in veggie broth or water until most of the liquid is absorbed. Keep adding liquid until the beans are soft, silky and tender. This may take a few hours even! Use a slow cooker if you have one. Then simply add the tender beans to a roasting dish and roasting at 400 degrees with 1 Tbsp of BBQ seasoning + a sprig of fresh rosemary. Add more liquid and roast until tender and caramelized. You can also use any "beans" recipe you'd like to pair with this stew. 

lunchboxbunch.com

vegan, makes 3-4 servings

Ingredients:
1 cup arborio rice
3+ cups of mushroom or vegetable broth

Harvest Mix:
1 small apple, diced
1/2 onion, chopped
1 1/2 cups butternut squash, diced
1/2 cup carrot or sweet potato, diced (or use more squash)
1/2 cup celery, chopped
about 1 Tbsp of fresh mixed herbs: fresh thyme + chopped rosemary + chopped sage
1 Tbsp extra virgin olive oil or safflower oil
salt + pepper to taste

also:
1/3 cup sliced almonds
fresh sage
non-dairy (plain) creamer or milk (warmed - optional)

Directions:

1. In a large saute or sauce pan, add the risotto rice and 1 cup of the broth. Turn heat to medium high and bring to a boil. When boiling, begin to stir the rice with a large spoon or spatula. Keep stirring casually until the liquid has absorbed. Add in the remaining amount of broth in splashes as you keep stirring - until all the rice has absorbed the
liquid. Now do a taste test of the rice. It should be velvety and tender when ready, so if the inside still tastes al dente, add in a few more splashes of broth. Keep adding until the rice is as tender as you'd like it.

2. While your rice is cooking, you can do your harvest mix. You can either roast all these ingredients in the over (400 degrees for about 20 minutes) - or you can saute them in 1 Tbsp of olive oil. Whichever method you use, just cook until tender and ready to eat.

3. When both your rice and harvest mix components are cooked, you will not combine them to serve. Per one serving: add 1 cup of the risotto to a saute pan, over medium heat. Add in the almonds and fold well. Add in one fresh sage leaf torn into pieces. Fold well. Lastly, gently fold in 1/2 cup of the harvest mix. Allow to warm a bit then transfer to serving plate. Top with another spoonful of harvest mix and some fresh sage and almonds to garnish! Pepper on top is nice too. Add a splash of warmed non-dairy milk or creamer over top if desired.

This dish is best served on a warmed shallow bowl. 

lunchboxbunch.com

Ingredients:

For the stew:
Olive oil (from 1 teaspoon to 2 tablespoons, depending how much you
feel like using)
1 small onion, diced medium
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon celery seed
Several dashes fresh black pepper
1 teaspoon salt
1/2 cup green lentils
1 1/2 cups baby carrots
2 lbs plum tomatoes, chopped
4 cups vegetable broth
1 lb small yukon gold potatoes, sliced in half (if using large ones, cut into about 1 inch pieces)
2 bay leaves
3 leeks, white & light green parts only, in 1 inch chunks (and washed well)
Fresh rosemary or thyme for garnish (optional)

For the polenta:
4 cups vegetable broth
1/2 teaspoon salt
2 tablespoons olive oil
1 cup dry polenta 

Directions:

To make the stew:
1. Preheat a 4 quart pot over medium heat. Saute the onion in olive oil, along with a dash of salt, for about 5 minutes. Add the garlic, thyme, celery seed, pepper and salt and saute a minute more.

2. Add the lentils, baby carrots, tomatoes and vegetable broth. Cover pot and bring to a boil. Stir occasionally for about 20 minutes, until lentils are slightly softened (now is a good time to start the polenta).

3. Add potatoes and leeks. Lower heat to simmer. Cover and cook for about 20 to 30 more minutes, until potatoes are fork tender and lentils are soft. Let sit for 10 minutes or so to allow the flavors to meld. Serve over polenta, garnished with fresh herbs, if you like.

4. To make the polenta: Bring vegetable broth and salt to a boil in a 2 quart pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.

theppk.com

Ingredients:
6-7 Tbsp nutritional yeast flakes
1 1/2 cups plain soy milk
1 cup sweet potato, mashed
1 tsp garlic powder
1 tsp black pepper
1 tsp apple cider vinegar (optional)
1/2 cup onion
8 oz pasta

Directions:

* For a ultra-rich n creamy sauce, use half soy milk/half soy creamer as liquid.
* You can bake this pasta and add a thin layer of vegan cheese on top.
* 1 Tbsp of Vegenaise - adds a sweet creamy accent.

 1. Heat your sweet potato - about small to medium sized - in the microwave or oven. Heat until cooked through.

2. Boil some salted water on the stove and drop your pasta for cooking as directed on box/bag.

3. While your pasta is cooking, add your nutritional yeast flakes, garlic powder, pepper, vinegar and soy milk to a large mixing bowl. Stir well. 

4. Finely chop your onion and add it to the mixing bowl. Mix.

5. When your sweet potato is ready, peel off the skin and mash it well. Scoop about 1 cup of the mashed sweet potato into your mixing bowl. Mash it well into the liquid. You should get a nice thick creamy orange sauce. You can always add more liquid if you'd like a thinner sauce. And you can add more sweet potato if you'd like it super thick and a tad sweeter. You can even add in more nutri-yeast flakes for an extra strong nutty 'cheese' flavor.

6. Drain your cooked pasta and drop it right into you mixing bowl and fold in the sauce. You won't need to heat the pasta 'cheese' sauce separately because the warm pasta will provide heat. However, you can keep the pasta warm in a 180 degree oven, or re-heat in oven or microwave as needed.

Serve and enjoy some easy vegan comfort pasta!

Ingredients:
Yield: 4-6 servings
2 cups dry green lentils
1 sweet onion, diced
3 garlic cloves, minced
1 sweet apple, peeled and diced
1 medium sweet potato, peeled and diced small*
14-oz can diced tomatoes (about 1.5 cups)
2.5 tbsp pure maple syrup
2 tbsp blackstrap molasses
2 tsp regular mustard
1/2-1 tsp fine grain sea salt + ground pepper, to taste
1-2.5 tbsp apple cider vinegar, to taste

Directions:

1. Rinse and drain lentils. In a large oven-safe pot or Dutch oven*, add lentils along with 4 cups of water. Turn heat to high and bring to a boil. Reduce heat to low-medium and simmer for about 30 minutes, uncovered, stirring often. Add more water if necessary. Lentils are ready when they are just tender (but not mushy) and most of the water is absorbed.

2. Preheat oven to 375F. Add onion, garlic, apple, sweet potato, tomatoes (with juice), maple syrup, blackstrap molasses, mustard, salt, and pepper to the pot with the lentils. Stir well to combine. Add half of the apple cider vinegar (you’ll add the rest later if desired).

3. Cover with lid (or tin foil in a pinch) and bake at 375 for 20-25 minutes. Remove from oven, uncover, and stir. Bake for another 8-12 minutes, uncovered, until the sweet potato is tender. Stir in the rest of the apple cider vinegar if desired and season with salt and pepper to taste before serving.

4. Serve over toasted bread or with a salad.

ohsheglows.com