Gather all ingredients and equipment.
Reheat red beans and rice in a pot over low heat or microwave on high until heated through.
Warm the flour tortillas by placing between 2 damp paper towels and microwaving for 10-15 seconds.
To assemble burrito, place 1 cup beans and rice, 2 tablespoons cheese, 1/4 cup lettuce, and 1/4 of the tomatoes onto the center of the lower half of a tortilla. Fold in sides and bottom up and roll away to wrap tightly. Enjoy!
Place eggs in a small saucepan and fill with cold water, covering eggs.
Bring pot to a boil over high heat. As soon as the water comes to a boil, cover and remove from the heat.
Leave eggs in hot water, covered for 10 minutes. While the eggs cook, prepare an ice water bath.
Using a slotted spoon, remove the eggs from the pot and place in the ice water bath, to cool.
Once the eggs are cool enough to handle, remove from the ice bath and dry exterior before storing in the refrigerator for later use or peel immediately and enjoy!
Gather all ingredients and equipment.
Place the mixed greens, cashews and cucumbers in a bowl.
Add the Spicy Chickpea with Quinoa and Lemon Yogurt Dressing and toss well.
Serve immediately. If not serving right away, leave the dressing on the side until ready to eat.
Gather all ingredients and equipment.
In a medium size sauté pan, heat olive oil and butter over medium low heat. Add the sliced almonds and cook stirring frequently until the almonds begin to brown and are fragrant, about 5 minutes. If almonds start to brown too quickly turn the heat down.
Add shallot and cook for 1-2 minutes until soft. Add lemon juice, zest and 1 Tbsp water. Cook for about 2 more minutes or until thickens slightly. Transfer to a bowl and set aside.
Return sauté pan to stove over medium-high heat. Add green beans and 1/2 cup of water. Cover pan and cook green beans for about 5 – 8 minutes or until almost tender.
Remove lid and continue to cook until liquid evaporates, about 2-3 minutes.
Remove from heat and toss green beans with almond mixture. Season with 1/16 tsp of salt and pepper to taste. Serve.
For the Tofu
Gather all ingredients and equipment.
Drain tofu from package. Slice to one inch thickness and place on a paper towel-lined plate or tray.
Place another layer of paper towels on top of the tofu. Stack another plate/tray of similar size on top of the tofu and paper towels. Add weight in order to press out water. Let sit for 20 minutes, changing the paper towels as needed. Cut into 1/2″ diced cubes.
In a medium sized bowl, whisk the egg.
Arrange an assembly line as follows: first a bowl with the tofu, second the bowl with the whisked eggs, then third a bowl with the cornstarch.
Place the tofu into the egg mixture to fully coat the pieces.
Then coat each piece in the cornstarch. Make sure all sides of the tofu have been coated and shake off any excess. Set the breaded tofu on a plate or a small baking sheet.
Preheat a medium skillet over medium heat. Once the pan is hot, add in 1 teaspoon of the canola oil.
Place the tofu one by one into the hot skillet and allow to form a golden brown crust on the bottom before flipping it. Be sure to not crowd the pan – if the tofu pieces touch each other they will not get crispy. You will probably need to cook in multiple batches.
When the tofu is crispy, remove and place on a plate or baking sheet lined with paper towels to absorb excess oil. Use the remaining oil in subsequent batches, if needed.
Set aside (keeping warm).
For the Sautéed Vegetables and the Sweet & Sour Sauce
Preheat a medium sauté pan on medium-high heat. Once the pan is hot add 1 teaspoon of oil.
Add the onion and pepper to the pan. Cook until soft, about 5 to 7 minutes, stirring occasionally.
While the onions and peppers are cooking, make the sauce. In a small bowl combine the orange juice, soy sauce (or tamari), rice vinegar, tomato paste, brown sugar, ground ginger, garlic powder, and 1 tablespoon cornstarch. Whisk to combine very well.
When the onions and peppers are soft, add the pineapple and 2 Tbsp of water. The water will help the vegetables to cook down more and provide some steam to your pan.
Continue to cook until the vegetables are tender and most of the water has evaporated.
Pour in the sweet & sour sauce and add the cooked tofu.
Stir to evenly coat tofu and vegetables in the sauce. Allow the sauce to come to a simmer and cook for about 3 minutes, or until the sauce has thickened.
Remove from the heat and serve over brown rice or enjoy on its own. Optional: Garnish with sliced green onions and toasted sesame seeds.
Gather all ingredients and equipment.
Preheat oven to 425°F (220°C).
Slice sweet potatoes into long, thin sticks, about 1/4-inch wide. Try to keep all of the cuts around the same size to ensure that they cook evenly – if they’re too big they will be undercooked, if they are too small they will burn.
In a large bowl, toss the sweet potatoes with the olive oil, salt, and black pepper.
Line a baking sheet with foil and spray the foil with olive oil spray. Place the sweet potato fries onto the baking sheet, being careful that they are not touching each other.
Bake for 15 minutes. Then remove the pan from the oven and take the time to flip each fry with a spatula. Again, make sure they are not touching and place back in the oven. Bake for an additional 10-15 minutes, until the fries are crispy and beginning to brown on the tips.
Place the kale in a large bowl. Massage the kale with your hands for 1-2 minutes to soften it. It should turn a dark green color.
Top kale with sunflower seeds, red onion, radishes, and strawberries.
Before serving, toss with 1/3 cup of the dressing.
Place 2 tsp olive oil in a medium stock pot over medium-high heat.
Add diced chicken and cook for about 3 to 5 minutes until lightly browned. When the chicken is thoroughly cooked, remove from heat and set aside.
Add the remaining 2 tsp olive oil and the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.
Add the sweet potato, zucchini, tomatoes, tomato paste and stock.
Add the chili powder, cumin, oregano, cinnamon and salt.
Adjust the heat to medium-high heat and bring to a slight boil.
Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.
Add the spinach and chicken and cook for 2 minutes to wilt spinach.
Remove from heat.
Top with cilantro and serve.
Heat a medium saucepan over medium-high heat and add the oil. When the oil is hot, add the carrots.
Cook until soft, about 3-5 minutes, and then add in the garlic. Cook for another 30 seconds.
Add the salt, pepper, and rice. Stir the rice, making sure that each grain is coated in oil. Continue to cook, stirring often, until the edges of the rice begin to turn translucnet and the mixture begins to smell toasted, about 3 minutes.
Add the stock and bring to a simmer, then reduce the heat to low and cover with a tight-fitting lid. Do not stir once stock has been added.
Cook rice covered until the liquid is absorbed and the rice is tender, about 12-15 minutes.
Remove the pot from heat and fluff with a fork. For fluffier rice, cover pot with a clean dish towel and seal with the lid for 5 minutes. Once done, gently fold in the parlsey and serve.
Preheat oven to 375°F.
Toss asparagus with the oil, garlic powder, black pepper, and salt.
Place asparagus on a cookie sheet or other sheet pan and roast in preheated oven for 5 minutes, or until slightly tender.
Top asparagus with parmesan and bake for an additional 2-4 minutes, or until cheese is melted and has started to brown.
Serve warm.
