Cheesy Brussels Sprout Tots

Add to ❤ Favorites Ingredients for 40 tots 38 to 40 brussels sprouts 2 tsp lemon juice 2 tsp olive oil pinch sea salt 1 C panko style breadcrumbs 1/3 C vegan parmesan * make parmesan by grinding up raw cashews, nutritional yeast & sea salt in food processor OR use a pre-made product 1 tsp dried oregano 1 tsp dried basil 1/2 tsp sea salt 1/4 tsp ground pepper 1/3 C heaping all-purpose flour 2 tsp garlic powder 1/2 tsp smoked paprika 1/4 C unsweetened non-dairy milk vegetable oil for frying Read the Instructions here

Salad

Jan 20, 2017Feb 03, 2017

Kale Quinoa Salad with Walnuts, Cranberries, and Feta

Add to ❤ Favorites This kale quinoa salad is a healthy and hearty salad that stores well in the fridge, making it perfect for meal prep days. You’ll love the crunchy walnuts and sweet, chewy cranberries! Ingredients for 4-6 servings 4 cups loosely packed shredded kale 2 cups shredded brussels sprout leaves (about 1/2 pound of Brussels sprouts, shredded) 2 cups cooked quinoa 1 cup dried cranberries 4 ounces crumbled feta cheese 1 cup California Walnuts 1/2 cup poppy seed dressing Read the Instructions here

Main Course

Jan 03, 2017Jan 31, 2017

Roasted Vegetable Lasagna

Add to ❤ Favorites This lasagna is definitely a lighter version of the traditional lasagna, but trust that the flavor is not compromised. It’s incredibly filling, and packed with savory layers that will have your mouth watering for more. Ingredients for 5 servings 1 ½ cup Brussel sprouts, sliced 3 cups mushrooms, sliced 2 cups grape tomatoes 1 cup broccoli florets 1 tablespoon olive oil 1 tablespoon balsamic vinegar 9 lasagna noodles 1 cup tomato sauce ½ cup ricotta cheese 1 cup shredded mozzarella cheese Salt and pepper to taste Read the Instructions here