Spinach Black Bean Lasagna Recipe source Ingredients 2 large eggs, lightly beaten 1 (15-ounce) container ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed and well drained 1/4 cup chopped fresh cilantro 1/2 teaspoon salt 4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided 2 (16-ounce) cans black beans, rinsed and drained 1 […]
Baked Zucchini Fries
Baked Zucchini Fries source Ingredients 1/4 cup whole wheat flour or coconut flour 2 eggs 2 TBSP water 2 cups Panko breadcrumbs Salt & Pepper to taste 1/2 tsp garlic powder 1/4 tsp cayenne pepper 1 lb zucchini–cut into approximately 4″ sticks Directions Preheat oven to 425 Line a baking sheet with parchment paper. Place […]
Eggplant Pomodoro Pasta
Eggplant Pomodoro Pasta source Ingredients 2 tablespoons extra-virgin olive oil 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes 2 cloves garlic, minced 4 plum tomatoes, diced 1/3 cup chopped pitted green olives 2 tablespoons red-wine vinegar 4 teaspoons capers, rinsed 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon crushed red pepper, […]
3 ingredient vegan ice cream
3 Ingredient Vegan Ice Cream makes approximately 1 pint source 1/2 cup coconut milk 1 tablespoon plus 1 teaspoon corn starch or tapioca starch 1 1/2 cups fruit juice (fresh) Note: I also add some pulverized fresh fruit too In a medium mixing bowl, stir the tapioca starch with 1/4 cup of the coconut milk […]
Spinach Walnut Penne
Spinach Walnut Penne source Ingredients 2 cups reduced-sodium vegetable broth 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained 2 cups dry multigrain penne pasta, uncooked 2 TBS coconut oil 1 pkg (6 oz) baby spinach leaves 1/3 cup chopped walnuts 1/2 cup shredded Parmesan cheese Directions Combine […]
