by Mike Egrie | Apr 20, 2020
Creamy Root Vegetable SoupIngredients1 tbsp olive oil1 small onion, chopped1 celery stalk, chopped1 lb parsnips, peeled, trimmed and chopped (about 3 cups)2 large carrots, peeled, trimmed and chopped½ tsp pumpkin pie spice4 cups low-sodium vegetable broth14 oz...
by Mike Egrie | Apr 20, 2020
Couscous with Vegetable BruschettaIngredientsCouscous:⅔ cup dry couscous1 green onion, thinly sliced¼ cup chopped cucumber¼ cup diced yellow and/or red bell peppers1 ½ tsp lemon juice1 tsp olive oil½ tsp lemon zest⅛ tsp saltVegetable...
by Mike Egrie | Apr 17, 2020
Chickpea and Squash TagineIngredients1 tbsp olive oil½ medium red onion, diced2 garlic cloves, minced16 oz fresh zucchini coins and yellow squash1 ½ small cauliflower florets2 tsp Moroccan blend seasoning14.50 oz fire roasted no salt added diced...
by Mike Egrie | Apr 17, 2020
Chickpea & Mushroom Scramble with Soft-Cooked EggsIngredients4 large eggs15 oz reduced sodium chickpeas, ¼ cup liquid reserved, drained and rinsed1 tsp ground turmeric½ tsp smoked paprika¼ tsp ground cumin1 tbsp olive oil¼ cup chopped white onion2...
by Mike Egrie | Apr 17, 2020
Cauliflower Tikka MasalaIngredients1 medium jalapeño pepper, seeded and finely chopped3 garlic cloves, minced15 oz no salt added tomato sauce2 cups unsweetened cashew milk2 ½ tsp garam masala½ tsp paprika½ tsp turmeric1 medium head cauliflower, cut into...
