Spinach Salad with Vegan Feta and Garlic-Balsamic Vinaigrette

Spinach Salad with Vegan Feta and Garlic-Balsamic Vinaigrette
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients

  • Garlic-Balsamic Vinaigrette

    • 3 garlic cloves, minced
    • [q:1/4] cup balsamic vinegar
    • 1 Tbsp red wine vinegar
    • 2 tsp agave nectar
    • 2 tsp Dijon mustard
    • [q:1/2] cup extra-virgin olive oil
    • Salt and freshly ground black pepper

  • Spinach Salad

    • 1 lb baby spinach leaves, washed
    • 1 red bell pepper, seeded and thinly sliced
    • 1 red onion, thinly sliced
    • [q:1/4] cup fresh chopped mint
    • [q:1/2] cup crumbled vegan feta cheese
Directions
  1. Mix garlic, balsamic vinegar, red wine vinegar, agave nectar, and Dijon mustard together in a small bowl. Slowly whisk in oil until dressing emulsifies. Season to taste with salt and pepper.
  2. In a large salad bowl, toss together spinach, bell pepper, onion, and mint
  3. Transfer salad to 4 salad bowls. Drizzle dressing over bowls. Top with crumbled feta and serve.
Nutrition Info
389 Calories, 5 g Protein, 0 mg Cholesterol, 18 g Carbohydrates, 8 g Total sugars (3 g Added sugars), 5 g Fiber, 35 g Total fat (4 g sat), 610 mg Sodium, [nut:5] Vitamin A, Vitamin C, Vitamin K, Folate, [nut:4] Vitamin E, [nut:3] Vitamin B6, [nut:2] Vitamin B2 (riboflavin), Iron, Magnesium, [nut:1] Vitamin B1 (thiamine), Calcium, Phosphorus, Potassium

Vegan Southwest Grilled Pita Pockets

Vegan Southwest Grilled Pita Pockets
with Ezekiel 4:9 Whole Grain Pocket Bread
Number of Servings
Makes 4 pita pocket bread sandwiches
Ingredients

Cilantro Lime Aioli

  • [q:1/2] cup vegan mayo
  • 1 tablespoon olive oil
  • 2 cloves of garlic
  • [q:1/4] cup fresh cilantro leaves
  • Juice of 1 lime
  • [q:1/2] teaspoon smoked paprika
  • Salt and pepper to taste
  • Water as needed to thin it out

Pocket Bread Sandwiches

  • 1 tbsp olive oil for pan, plus 1 to 2 tbsp for later
  • [q:1/3] cup fire-roasted or regular corn
  • 1 cup black beans, rinsed and drained
  • 2 large handfuls of spinach
  • [q:1/4] teaspoon cumin
  • 1 avocado, mashed
  • 1 (12-ounce) jar roasted red peppers, drained and patted dry
  • [q:1/4] red onion, thinly sliced
  • 2 Ezekiel 4:9 Whole Grain Pocket Bread (halved)
Directions
  1. Blend all aioli ingredients in a food processor until smooth, adding water as needed to thin it out. Set aside.
  2. Heat a pan over medium heat, and add oil. Add corn, black beans, spinach, and cumin. Cook until the spinach wilts. Set aside.
  3. Stuff the pocket bread with mashed avocado inside each pocket. Follow with roasted red peppers, red onion, and the spinach-corn-bean mixture evenly.
  4. Lightly brush the outside of each pocket with the remaining oil. Heat a griddle, grill, or pan over medium-high heat and grill each pocket until golden brown, flipping once.
  5. Remove from heat and drizzle with aioli and serve!
Nutrition Info
Per serving (1 pita pocket): 482 Calories, 14 g Protein, 0 mg Cholesterol, 47 g Carbohydrates, 8 g Total sugars (2 g Added sugars), 13 g Fiber, 29 g Total fat (4 g sat), 716 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:4] Folate, HHH Vitamin B6, Vitamin E,  [nutrition:2] Vitamin A, Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Calcium, Iron, Potassium, Zinc

Grilled Sweet Potato Wedges

Grilled Sweet Potato Wedges
Prep Time
50 minutes
Number of Servings
Serves 4
Ingredients
  • 4 sweet potatoes
  • 1 Tbsp packed brown sugar
  • 1 Tbsp chili powder
  • 1 Tbsp paprika Salt and pepper
  • [q:1/4] cup oil, plus additional for brushing
Directions
  1. Cut each potato into 6 wedges.
  2. Mix brown sugar, chili powder, paprika, salt and pepper to taste, and oil together in a large bowl. Add sweet potato wedges to bowl and toss in mixture to coat.
  3. Prepare a grill for covered indirect grilling over medium heat. Place potatoes on area of grill farthest from highest heat. Cover grill and cook for 30 to 40 minutes, until soft.
  4. Brush wedges with additional oil. Place wedges over direct heat for 3 minutes, turning them halfway through to caramelize. Serve.
Nutrition Info
252 Calories, 3 g Protein, 0 mg Cholesterol, 30 g Carbohydrates, 8 g Total sugars (2 g Added sugars), 5 g Fiber, 14 g Total fat (1 g sat), 348 mg Sodium, [nut:5] Vitamin A, [nut:2] Vitamin B6, Vitamin E, [nut:1] Vitamin K, Phosphorus, Potassium

Stewed Lentils with Green Beans

Stewed Lentils with Green Beans
Prep Time
70 minutes
Number of Servings
Serves 6
Ingredients
  • 14 oz (2 cups) dried brown lentils
  • 2 Tbsp olive oil
  • [q:1/2] yellow onion, thinly slice
  • 2 cloves of garlic, minced
  • 2 medium tomatoes, halved and grated*
  • 5 oz green beans, trimmed and cut into [q:3/4]–[q:1 1/2]-inch pieces
  • 1 tsp sweet paprika
  • 1 white potato, peeled and cut into bite-size pieces
  • 1 carrot, cut into [q:1/4]-inch-thick circles, optional
  • Salt and pepper
  • Finely chopped flat-leaf parsley, to garnish
Directions
  1. Put lentils in a large bowl and pick them over for any debris. Rinse.
  2. Heat oil in a large, heavy pot over medium heat. Add onion and cook until pale, about 6 minutes. Stir in garlic, add tomatoes, and cook until dark and pasty, about 10 minutes. Add green beans and cook for 2 minutes, stirring frequently. Stir in paprika and lentils, and then add potato and carrot (if using). Season with salt and pepper.
  3. Cover with a generous 6 cups of water and bring to a boil. Reduce heat to low, cover pot, and gently boil until lentils are tender but not mushy, about 40 minutes. Add more water if necessary to keep lentils loose.
  4. Ladle into bowls, garnish with parsley, and serve hot.
Nutrition Info
319 Calories, 18 g Protein, 0 mg Cholesterol, 53 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 10 g Fiber, 6 g Total fat (1 g sat), 213 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin K, Folate, [nut:4] Vitamin B6, [nut:3] Phosphorus, [nut:2] Vitamin C, Iron, Zinc, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Magnesium, Potassium

Vegan Chickpea + Sweet Potato Burger

Vegan Chickpea + Sweet Potato Burger
on Ezekiel 4:9 Sprouted Whole Grain English Muffins
Number of Servings
Makes 4 Burgers (Serves 4)
Ingredients
  • 1 can (15 oz) chickpeas, drained and mashed
  • 1 small sweet potato, cooked and mashed
  • [q:1/2] cup oat flour
  • 1 tsp cumin
  • [q:1/2] tsp smoked paprika
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 1 Tbsp olive oil (for cooking)
  • 4 Ezekiel 4:9 Sprouted Whole Grain English Muffins
Directions
  1. Mix all ingredients in a bowl until well combined.
  2. Shape into patties (if too wet, add more oat flour). Should make around four patties.
  3. Cook in a pan over medium heat with olive oil, about 5 minutes per side.
  4. Serve with avocado, lettuce, and tahini sauce on an Ezekiel 4:9 Sprouted Whole Grain English Muffins.
Nutrition Info
436 Calories, 20 g Protein, 0 mg Cholesterol, 72 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 16 g Fiber, 9 g Total fat (1 g sat), 504 mg Sodium, [nut:5] Phosphorus, Zinc, [nut:4] Iron, Folate, [nut:3] Vitamin B3 (niacin), Vitamin B6, Magnesium, [nut:1] Vitamin A, Vitamin B1 (thiamine), Potassium

Green Beans with Toasted Bread Crumbs

Green Beans with Toasted Bread Crumbs
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 4 Tbsp olive oil, divided
  • 1 cup gluten-free panko-style bread crumbs
  • Salt and freshly ground black pepper to taste
  • [q:1 1/2] lbs fresh green beans, trimmed
  • 2 Tbsp lemon juice
  • [q:1/2 cup] slivered almonds
Directions
  1. Heat 2 tablespoons of the oil over medium heat in a small skillet. Add bread crumbs. Toast, stirring constantly, until golden brown. Remove crumbs from heat and add salt and pepper to taste.
  2. Steam green beans until crisp-tender.
  3. Heat remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add green beans and sauté until they’re heated through, approximately 2 to 3 minutes. Add lemon juice and almonds and sauté for 1 minute.
  4. Transfer green beans to a serving platter. Top with bread crumbs. Serve.
Nutrition Info
257 Calories, 7 g Protein, 0 mg Cholesterol, 24 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 16 g Total fat (2 g sat), 333 mg Sodium, [nut:4] Vitamin K, [nut:3] [nut:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nut:1] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Calcium, Folate, Iron, Magnesium, Phosphorus

Stir-Fried Tofu and Shiitake Mushrooms

Stir-Fried Tofu and Shiitake Mushrooms
Prep Time
25 minutes
Number of Servings
Serves 2
Ingredients
  • 1 lb shiitake mushrooms
  • 1 cup low-sodium vegetable broth
  • 1 Tbsp cornstarch
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • [q:1 1/2] tsp sugar, optional
  • 2 Tbsp oil
  • 2 Tbsp minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 Tbsp chili-garlic sauce
  • 1 (14 oz) container firm tofu, drained, patted dry, and cut into 1-inch cubes
  • [q:1/2] cup chopped green onions
Directions
  1. Remove mushroom stems and discard. Chop mushroom caps into thin strips.
  2. Place broth in a medium bowl. Whisk in cornstarch, soy sauce, vinegar, and sugar (if using).
  3. Heat oil in a large wok or skillet set over high heat. Add mushrooms. Stir-fry until browned, about 3 minutes. Add ginger, garlic, and chili-garlic sauce. Stir-fry for 30 seconds. Stir cornstarch mixture to recombine. Add cornstarch mixture to vegetable mixture.
  4. Gently add tofu to skillet. Stir to cover in sauce. Reduce heat to low, cover, and simmer for about 4 minutes until sauce thickens slightly.
  5. Garnish with green onions and serve.
Nutrition Info
Made with [q:1 1/2] teaspoons sugar: 412 Calories, 25 g Protein, 0 mg Cholesterol, 32 g Carbohydrates, 10 g Total sugars (3 g Added sugars), 8 g Fiber, 23 g Total fat (3 g sat), 833 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nut:4] Vitamin B2 (riboflavin), Vitamin K, Calcium, [nut:3] Magnesium, Zinc, [nut:2] Iron, Folate, Potassium, [nut:1] Vitamin B1 (thiamine)

Braised Cabbage and Apples

Braised Cabbage and Apples
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp olive oil
  • [q:1 1/2] lbs white or red cabbage, cored and shredded
  • [q:1/2] lb apples, peeled, cored, and roughly chopped
  • Pinch ground cloves
  • [q:1/2] cup apple cider, plus more as needed
  • 2 tsp apple cider vinegar
  • Salt and freshly ground black pepper
Directions
  1. Heat oil in a large, deep skillet set over medium heat. Add cabbage, apples, and cloves. Sauté for 3 minutes.
  2. Pour in apple cider. Reduce heat to medium-low.
  3. Cover skillet and cook, stirring every 5 minutes or so, until cabbage is tender (not mushy), about 25 minutes. Add more apple cider if cabbage and apples become too dry.
  4. Stir in vinegar, season with salt and pepper, and serve.
Nutrition Info
Made with white cabbage: 177 Calories, 2 g Protein, 0 mg Cholesterol, 21 g Carbohydrates, 14 g Total sugars (0 g Added sugars), 6 g Fiber, 10 g Total fat (2 g sat), 324 mg Sodium, [nut:5] Vitamin C, Vitamin K, [nut:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin E, Folate

Warm Harissa, Broccolini & Black Rice Salad

Warm Harissa, Broccolini & Black Rice Salad
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup black rice
  • 7 oz broccolini
  • 7 oz sun-dried tomatoes in oil, drained (reserve oil), cut into strips
  • 1 Tbsp rose harissa
  • Finely grated zest and juice of 1 unwaxed lemon
  • Sea salt flakes and freshly ground black pepper
  • 1 Tbsp maple syrup
Directions
  1. Cook rice following package directions.
  2. Meanwhile, bring saucepan of water to a boil, add broccolini, and cook for 6 minutes. Drain, cut into bite-size pieces, and put into a mixing bowl.
  3. Add sun-dried tomatoes and 2 to 3 tablespoons of reserved oil to bowl and mix well. Add harissa and lemon zest and juice, and season generously with salt and pepper.
  4. Once rice is cooked, drain if necessary, and add it to broccolini and tomato mixture. Add maple syrup, mix together, and serve.
Nutrition Info
569 Calories, 16 g Protein, 0 mg Cholesterol, 109 g Carbohydrates, 23 g Total sugars (3 g Added sugars), 11 g Fiber, 11 g Total fat (2 g sat), 366 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, Magnesium, Phosphorus, [nut:4] Potassium, [nut:3] Vitamin B2 (riboflavin), Iron, [nut:2] Vitamin E, Folate, Zinc, [nut:1] Calcium

Stuffed Acorn Squash

Stuffed Acorn Squash
with Ezekiel 4:9 Sprouted Whole Grain Bread Crumbs
Prep Time
75 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Slices of Ezekiel 4:9 Sprouted Whole Grain Bread
  • 2 large acorn squash
  • 2 tablespoons extra-virgin olive oil
  • [q:1/4] tsp pepper
  • [q:1/2] tsp salt
  • [q:1/2] cup onion, finely chopped
  • 1 garlic clove, minced
  • [q:1/2] cup apple, peeled and diced
  • [q:1/2] teaspoon ground cinnamon
  • [q:1/2] teaspoon dried sage
  • [q:1/4] teaspoon ground nutmeg
  • [q:1/2] cup cooked quinoa (or brown rice)
  • [q:1/2] cup dried cranberries
  • [q:1/4] cup chopped walnuts
  • [q:1/4] cup Parmesan cheese, grated
Directions
  1. Preheat oven to 375°F.
  2. Slice the acorn squash in half from stem to tip and scoop out the seeds.
  3. Brush the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place cut side down on a baking sheet.
  4. Roast for 30 to 40 minutes until tender.
  5. Make bread crumbs out of Ezekiel 4:9 Sprouted Whole Grain Bread.
  6. While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat.
  7. Add the onion and garlic, sautéing until softened, about 3 minutes.
  8. Stir in the diced apple, cinnamon, sage, and nutmeg. Cook for another 3 minutes until fragrant.
  9. Add cooked quinoa, dried cranberries, and chopped walnuts. Stir to combine, season with salt and pepper to taste.
  10. Turn the roasted squash halves cut side up and fill each with the quinoa mixture.
  11. Mix the crumbled breadcrumbs with Parmesan cheese, then sprinkle over the top of each squash half.
  12. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the topping is golden and crispy.
  13. Serve warm and enjoy!
Nutrition Info
Made with quinoa: 430 Calories, 12 g Protein, 6 mg Cholesterol, 65 g Carbohydrates, 18 g Total sugars (0 g Added sugars), 8 g Fiber, 17 g Total fat (3 g sat), 467 mg Sodium, [nut:4] Vitamin B6, Phosphorus, [nut:3] Vitamin B1 (thiamine), Magnesium, [nut:2] Vitamin C, Calcium, Folate, Potassium, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Vitamin K, Iron, Zinc
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