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
- 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.
- In a large salad bowl, toss together spinach, bell pepper, onion, and mint
- 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
Spring Tostadas with Sprouted Corn Tortillas
Spring Tostadas with Sprouted Corn Tortillas
Ingredients
-
Tortillas
- 2 Food For Life Sprouted Corn Tortillas
- 1 to 2 tbsp of Olive Oil
- 1 can of refried black beans
- [q:1/2] cup shredded cabbage or slaw mix
- 2 sliced radishes
- [q:1/2] cup chopped mango
- [q:1/3] cup fresh cilantro, chopped
-
Seasonings
- [q:1/2] tsp cumin
- [q:1/4] tsp paprika
- Pinch of chili flakes
- Salt & pepper to taste
- 1 to 2 tsp of Lemon Juice
- Optional: a dash of hot sauce, cotija cheese, and lime wedges
Directions
- Lightly fry tortillas until crisp and golden in avocado oil in a frying pan.
- Warm the refried beans with cumin, smoked paprika, chili flakes, and a little salt and pepper. Add the optional dash of hot sauce.
- Add cabbage, radishes, mango, and cilantro to a bowl and add in the lemon juice and salt, and pepper. Mix until everything is combined and coated.
- Spread seasoned beans over the crispy tortillas.
- Top with cabbage, radishes, mango, and cilantro mix.
- Finish with your favorite hot sauce or crumbled cotija and a squeeze from a lime wedge if desired.
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
- Blend all aioli ingredients in a food processor until smooth, adding water as needed to thin it out. Set aside.
- Heat a pan over medium heat, and add oil. Add corn, black beans, spinach, and cumin. Cook until the spinach wilts. Set aside.
- Stuff the pocket bread with mashed avocado inside each pocket. Follow with roasted red peppers, red onion, and the spinach-corn-bean mixture evenly.
- 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.
- 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
- Cut each potato into 6 wedges.
- 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.
- 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.
- 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
- Put lentils in a large bowl and pick them over for any debris. Rinse.
- 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.
- 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.
- 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
Mediterranean Veggie Sandwich
Mediterranean Veggie Sandwich
on Food For Life Gluten-Free Sprouted for Life Bread
Number of Servings
Makes 1 sandwich
Ingredients
- 2 slices Food For Life Gluten-Free Sprouted for Life Bread, toasted
- 2 Tbsp hummus
- [q:1/4] cup cucumber, thinly sliced
- [q:1/4] cup tomato, thinly sliced
- [q:1/4] cup roasted red peppers, sliced
- [q:1/4] cup shredded carrots
- [q:1/4] cup purple cabbage, thinly sliced
- [q:1/4] cup red onion, thinly sliced
- Handful of baby spinach or arugula
- [q:1/2] Tbsp toasted sunflower seeds
- 1 tsp extra virgin olive oil
- 1 tsp lemon juice
- [q:1/2] tsp oregano
- Salt & black pepper to taste
Directions
- Toast the bread to your desired crispiness.
- Spread hummus evenly on both slices.
- Layer on the veggies:
- cucumber
- tomato
- roasted red peppers
- shredded carrots
- purple cabbage
- red onion
- leafy greens
- Sprinkle with sunflower seeds.
- Season it up with oregano, salt, and black pepper.
- Drizzle with olive oil and lemon juice.
- Close, cut in half, and enjoy.
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
- Mix all ingredients in a bowl until well combined.
- Shape into patties (if too wet, add more oat flour). Should make around four patties.
- Cook in a pan over medium heat with olive oil, about 5 minutes per side.
- 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
- 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.
- Steam green beans until crisp-tender.
- 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.
- 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
- Remove mushroom stems and discard. Chop mushroom caps into thin strips.
- Place broth in a medium bowl. Whisk in cornstarch, soy sauce, vinegar, and sugar (if using).
- 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.
- 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.
- 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
- Heat oil in a large, deep skillet set over medium heat. Add cabbage, apples, and cloves. Sauté for 3 minutes.
- Pour in apple cider. Reduce heat to medium-low.
- 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.
- 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