Recipes
Gluten Free Black Bean Vegan Enchiladas
TOTAL: 45 minsYIELD: Serves 6 Ingredients 1 tbs canola oil 1 medium yellow onion, finely chopped (approximately 8 oz) 2 cloves garlic, minced 3 tbs chili powder 2 tsp cumin powder 2 cups cooked black beans 1 tsp salt 2 cups tomato puree (or 1 can 15 oz tomato sauce + ½ cup water) ½ cup + 1 tbs chopped fresh cilantro 1 medium jalapeno pepper, seeded and finely chopped (approximately 1 oz) 8 oz vegan cheese, Mexican style 12-14 corn tortillas (5.5-inch, gluten-free if desired) Instructions Heat the oil in a sauté pan over medium heat. Add the onion and garlic, cooking until soft and fragrant (about 3 minutes). Add the chili powder, cumin powder, and salt. Cook for another 2 minutes. Stir in the beans and tomato puree. Bring to a boil, then reduce the heat to low. Mash the beans with a potato masher and simmer for 5 minutes. Remove from heat and strain, reserving the sauce. Transfer the strained mixture to a bowl, and combine with ½ cup cilantro, jalapenos, and 4 oz cheese. Preheat the oven to 350 °F. Spread ½ cup of the sauce on the bottom of a baking dish. Soften the tortillas (microwave 5 at a time or follow package instructions). Scoop about ¼ cup of the bean mixture into each tortilla, roll tightly, and place seam-side down in the dish. Brush the ends with sauce and pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top, cover with foil, and bake for 20 minutes. Remove the foil and bake for an additional 2-3 minutes until the cheese is slightly browned. Garnish with the remaining cilantro before serving.
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Super Easy Vegan Zucchini Flatbread
TOTAL: 35 minsYIELD: 6 flatbreads Ingredients Flatbread: 1 1/2 cups chickpea flour 1 cup almond flour 1 large zucchini, grated 1 small red onion, finely chopped 2 tbsp ground flaxseed 3/4 cup water 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp cumin 1/2 tsp turmeric 1 tsp salt 1/2 tsp black pepper 1/4 tsp chili flakes (optional) 1 tsp baking soda 2 tbsp olive oil (for frying) Instructions Mix 2 tbsp ground flaxseed with 6 tbsp water in a small bowl. Set aside for 10 minutes until gel-like. In a large bowl, combine chickpea flour, almond flour, garlic powder, smoked paprika, cumin, turmeric, salt, pepper, and chili flakes. Add the grated zucchini, chopped red onion, flax egg, and water. Mix well to form a sticky dough. Cover and let rest for 20–30 minutes to hydrate. Divide the dough into 6 equal portions. Roll each into a ball, then flatten to about 5mm thick on a floured surface. Heat 1 tbsp olive oil in a non-stick or cast iron pan over medium-high heat. Cook each flatbread for 2–3 minutes on each side until golden and crispy. Add more oil between batches as needed. Stack flatbreads on a plate, cover with a towel to keep warm, and enjoy with your favorite dip or dish.
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Blackened Salmon
TOTAL 25 MINS YIELD 4 Ingredients Salmon 4 skinless salmon fillets (6-8 oz. each) Olive oil or melted butter Blackened Seasoning 2 tsp smoked paprika 2 tsp garlic powder 2 tsp onion powder 1 tsp salt 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp black pepper 1/4–1/2 tsp cayenne pepper Cream Sauce 4 garlic cloves, minced 2 bell peppers (any color combination), chopped into 1-inch pieces 1/2 medium red onion, chopped 2 tsp cornstarch 1 cup low-sodium chicken broth 1/2 cup coconut cream 1/2 cup fire-roasted diced tomatoes, well-drained 1 tbsp lime juice 1/2 cup freshly grated Parmesan cheese Instructions Lightly coat the salmon fillets with olive oil or melted butter. Combine all the Blackened Seasoning ingredients in a bowl. Set aside 2 tablespoons of the seasoning mix and rub the rest evenly over the salmon. Reserve the remaining spice mix for later. Heat 1 tablespoon of olive oil in a large, heavy-bottom skillet over medium-high heat. Once hot, lower the heat to medium, add the seasoned salmon fillets, and cook for about 4 minutes until the exterior is crispy and blackened. Flip the fillets and cook for another 3–6 minutes, depending on thickness, or until cooked to your liking. Adjust the heat if necessary to avoid over-browning. Remove the salmon from the skillet and keep warm under foil. Without wiping the skillet, add more oil if needed to make about 1 tablespoon. Heat over medium-high, then add the chopped red onion. Sauté for 3 minutes. Add the bell peppers, garlic, and reserved spice mix, and cook for another 2 minutes. Pour in half the chicken broth and stir. In a separate bowl, whisk the remaining chicken broth with the cornstarch until smooth, then add to the skillet. Stir in the coconut cream, fire-roasted diced tomatoes, lime juice, and Parmesan cheese. Cook until the sauce thickens slightly and the vegetables are tender, about 3–5 minutes. Spoon the sauce over the cooked salmon fillets and serve warm. Enjoy!
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Garlic Parmesan Flounder
Total Time: 30 mins Serves: 4 INGREDIENTS 4 Tbp extra-virgin olive oil 4 fillets flounder Sea Salt and Freshly ground black pepper 1/2 cup Tasty Parmesan 3 cloves garlic Juice and zest of 1 lemon 1/4 cup bread crumbs INSTRUCTIONS Heat your oven to 425°F. Spread 2 tablespoons of oil across a large baking tray. Sprinkle salt and pepper over the flounder to season it. In a shallow dish, mix together the Parmesan, bread crumbs, minced garlic, and lemon zest. Add a pinch of salt and pepper for flavor. Coat the fish in the bread crumb mixture, pressing gently to ensure an even layer. Lay the coated fillets on the oiled tray, then drizzle the top with the remaining 2 tablespoons of oil and a squeeze of lemon juice. Bake for about 20 minutes, or until the fish turns golden and flakes apart effortlessly with a fork.
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Layered Berry Smoothies
INGREDIENTS: 1 cup frozen strawberries 1 cup frozen blueberries15 ounce can coconut milk1 cup plain silken tofuMaple syrupINSTRUCTIONS: In a blender, place the frozen strawberries with ½ cup coconut milk and ½ tablespoon maple syrup. Blend until smooth and no chunks. Divide the mixture between two cups and set in the freezer for 5 minutes while creating the next layer. Rinse the blender. Add ½ cup coconut milk along with the silken tofu. Blend until smooth. Carefully pour the mixture over the first strawberry layer and return the cups to the freezer for 20 minutes. Add the frozen blueberries with the remaining coconut milk into the blender. Blend until smooth and no chunks. Carefully pour the mixture over the strawberry and coconut layer. Serve and enjoy!
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Braised Marble Potatoes
INGREDIENTS 1 1/2 lb baby potatoes2 tbsp vegetable oil or any neutral oil1 tbsp toasted sesame seedsgreen onions for garnishSAUCE 1/4 cup soy sauce3 tbsp honey or your choice of sweetened syrup4 cloves garlic minced1 tsp Gochugaru (Korean chili flakes) or red pepper flakes, optional1/2 cup waterINSTRUCTIONS: In a bowl, mix all the sauce ingredients. Set aside. In a pot, boil water with salt and vinegar. Once boiling, add the potatoes until it's tender for about 10-15 minutes. Drain and set aside In a large skillet over medium heat, add oil and pan-fry your potatoes for about 5 minutes until golden brown. Pour in the sauce and simmer until thickened, stirring frequently for even coating. Turn off the heat and mix in sesame seeds. Garnish with green onions Serve and enjoy!
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Grilled Vegetable Skewers
INGREDIENTS: 1 Corn1 Zucchini1 Yellow Summer Squash1/2 Red Bell Pepper, seeded and cored1/2 Red Onion8 Brown Mushrooms2 Tablespoon Olive Oil1 teaspoon kosher salt and ground pepper INSTRUCTIONS: Prepare the grill with clean grates and preheat to medium heat, 350° to 450°F. If using wooden skewers, soak in water for 10 minutes. Cut the vegetables into 1/2" slices or chunks. Thread the vegetables on the skewers alternating veggies until you reached the end of the skewer. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred. Turn sides every 3-5 minutes. Serve warm and enjoy!
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Almond Banana Bread
INGREDIENTS: 2 cups fine almond flour3 overripe bananas2 flax eggs,1 tablespoon baking powder1/2 teaspoon salt1/2 teaspoon pure vanilla extract INSTRUCTIONS: Grease or line a 9×5 loaf pan. Preheat the oven to 325°F. Stir all ingredients until smooth then pour into the loaf pan. Bake for 50-55 minutes. Let it sit until completely cool before going around the sides of the pan with a knife and carefully taking out. Serve and enjoy!
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Cilantro and Lime Chicken
INGREDIENTS: ¼ cup chopped fresh cilantro leaves 3 tablespoons extra virgin olive oil, divided 2 tablespoons freshly squeezed lime juice 1 tablespoon lime zest 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon salt and ground pepper 2 pounds boneless, skinless chicken thighs Mixed veggies (optional) INSTRUCTIONS: In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. Combine the chicken and cilantro mixture in a bowl. Marinate for at least 2 hours turning the chicken sides. Make sure to drain the chicken from the marinade. Preheat a cast iron grilling pan with 1 tablespoon olive oil on a medium high heat. Cook the chicken on 165°F about 4-5 minutes per side or until golden brown. (Optional) Add mixed veggies on the side. Serve and enjoy!
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