Vegetarian Sloppy Joes over Spaghetti Squash

Filling, full of vegetables, good, and good for you! You can't go wrong here! INGREDIENTS: 1 3lb Spaghetti Squash, cut in half 1 TBSP Olive oil  1/2 yellow Onion, diced 3 Sweet Peppers, diced 2 large Carrots, peeled and diced 3 Garlic cloves, minced 1 15oz can Diced Tomatoes  1/2 cup Frozen Peas For Sauce: … Continue reading Vegetarian Sloppy Joes over Spaghetti Squash

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Sweet & Spicy Tempeh with Crack Broccoli

I served mine with rice but noodles work too! INGREDIENTS, for 2: 2/3 block Tempeh, sliced into about 6 pieces 1 bag Frozen Broccoli 1/4 Onion, sliced For Sauce: 1/2 TBSP Garlic powder (or 2 cloves) 2 TBSP Honey 5 TBSP Soy sauce 2 TBSP Sriracha (add an extra tbsp if you really like spice!) … Continue reading Sweet & Spicy Tempeh with Crack Broccoli

Stuffed Pepper

INGREDIENTS: 1 bell pepper 2 TBSP onion, diced 1 Garlic clove, minced 1/4 Tomato, diced 1 tsp Taco seasoning  1 tsp Olive oil 1/2 can of Black beans, drained and rinsed 1/4 cup Mexican cheese mix Optional: 1/2 Avocado, sliced Salsa INSTRUCTIONS: Step 1: Preheat oven to 375°F. Cut top off of bell pepper and … Continue reading Stuffed Pepper

Green & White Plant-based Protein-packed Sandwich

INGREDIENTS:  For Paleo Kale Pesto: 2 cups Baby kale 1/4 cup Walnuts 1/4 cup Pine nuts 1/4 cup Parmesan cheese 1 TBSP oil 2 Garlic cloves For sandwich layers: 2 pieces of Bread, toasted 2 TBSP paleo kale pesto 2 slices of Provolone cheese 1/2 Avocado, sliced 1 TBSP Goat cheese   INSTRUCTION: Step 1: … Continue reading Green & White Plant-based Protein-packed Sandwich