Lentil, Mushroom & Sun Dried Tomato Wraps

Ingredients 1 cup of dried green lentils 2 cups of water 1 cup cremini mushrooms, chopped 1/2 cup sun dried tomatoes – the ones dried in a bag, not the ones jarred in oil, chopped 1/4 diced red onions 1 tsp minced garlic 1 tsp ground cumin 1/2 tsp dried rosemary salt & pepper toContinue reading “Lentil, Mushroom & Sun Dried Tomato Wraps”

Tempeh Tacos with Corn Salsa

Ingredients 2 ears of corn, husks and silks removed 1/3 cup diced red onion handful of cherry tomatoes, sliced in half juice of 1 lime 2-3 TBS cilantro, chopped 1/2 tsp ground cumin 1/4 tsp garlic powder salt & pepper to taste 8 ounce package of organic tempeh 2 TBS salsa 1 tsp ground cuminContinue reading “Tempeh Tacos with Corn Salsa”

Balsamic Mushroom & Asparagus Spaghetti

Ingredients 1 lb spaghetti 2 containers baby bella, or cremini, mushrooms, sliced 1 15-oz can of chickpeas 10-15 spears of asparagus 4 green onions 1/2 cup vegetable broth 2-3 TBS balsamic vinegar 1 TBS cornstarch 1/2 tsp thyme 1/2 tsp garlic powder 1/2 tsp paprika salt and pepper to taste nutritional yeast, optional, for sprinklingContinue reading “Balsamic Mushroom & Asparagus Spaghetti”

Mediterranean Buddah Bowls

This dish works great for dinner, or to meal prep for a week’s worth of lunches! Servings: 4 Ingredients 2 – 15 oz cans chickpeas/garbanzo beans, drained 1 1/2 cups uncooked brown rice 4 cups of spinach and arugula mix 1 cup of radishes, sliced and pickled (soak in apple cider vinegar for 30 minutes)Continue reading “Mediterranean Buddah Bowls”