by Mike Egrie | May 8, 2020
Eggplant BruschettaIngredients1 large eggplant1 medium tomato, chopped1 clove garlic, minced2 tsp olive oil2 tbsp fresh basil, choppedDirectionsSlice eggplant in thin circles; bake in a baking dish at 350 degrees for 20 minutes. Allow to cool then combine with...
by Mike Egrie | May 8, 2020
Kale PestoIngredients1 package kale leaves3 garlic cloves, minced⅓ cup pine nuts, toasted2 tbsp chopped fresh basil1 lemon, zested and juiced¼ cup olive oil¼ cup grated parmesanWhole-grain pasta, crackers or bread (optional)DirectionsPlace kale leaves...
by Mike Egrie | May 8, 2020
Cauliflower “Fried Rice”Ingredients4 cups cauliflower rice6 tsp peanut oil, divided14 oz firm tofu, drained, pressed and cubed2 egg whites, lightly beaten¼ tsp freshly ground pepper½ cup chopped yellow onion1 garlic clove, minced1 ½ cups frozen peas and...
by Mike Egrie | May 6, 2020
Potato, Black Bean & Corn Wonton TacosIngredients2 tbsp olive oil1 ½ cups refrigerated diced potatoes with onion2 tsp salt-free taco seasoning mix1 small Roma tomato, chopped½ cup drained and rinsed Wholesome Pantry™ organic black beans¼ cup frozen...
by Mike Egrie | May 6, 2020
Lentil Sloppy JoesIngredients1 ½ cups green or brown lentils1 tbsp olive oil3 garlic cloves, minced1 medium carrot, finely chopped½ cup finely chopped bell pepper½ cup finely chopped white onion½ can (28-ounce) Wholesome Pantry™ organic diced...
