by Mike Egrie | May 6, 2020
Wild Mushroom, Kale and Farro RisottoIngredients4 cups low sodium vegetable broth2 tbsp olive oil1 cup chopped white onion1 cup pearled farro1 lb sliced baby bella, shiitake and/or white mushrooms2 cups loosely packed baby kale plus additional thinly sliced for...
by Mike Egrie | May 6, 2020
Tuscan Grilled Naan FlatbreadIngredients2 tbsp honey2 whole grain naan¼ cup shredded parmesan cheese2 tbsp shredded parmesan cheese⅛ small red onion, thinly sliced4 cups lightly packed spring mix1 cup halved cherry tomatoes½ cup drained and rinsed...
by Mike Egrie | May 5, 2020
Tofu Pot PieIngredients8 oz package Nasoya® organic teriyaki tofubaked, cut into cubes¼ cup I Can’t Believe It’s Not Butter – sticks5 tbsp flour1 cup low sodium vegetable broth1 cup low fat milk (1%)½ tsp salt¼ tsp pepper¼ tsp ground sage or...
by Mike Egrie | May 4, 2020
Sweet Potato Falafel Summer BowlIngredients1 medium sweet potato, peeled and cut into 1/2-inch pieces⅓ cup dry quinoa1 large egg¼ cup whole wheat flour1 medium ear sweet corn5 oz baby spinach1 medium avocado, peeled, pitted and sliced1 roma tomato,...
by Mike Egrie | May 4, 2020
Sweet Potato & Black Bean ChiliIngredients2 tbsp extra virgin olive oil1 medium yellow onion, chopped1 large jalapeño pepper, seeded and finely chopped14.50 oz can, no salt added diced tomatoes3 garlic cloves, minced2 tsp grated fresh ginger½ tsp ground...
