Dinner Day 8

Jan 15, 2016 | Week 2 - Dinner

Vegan Tempeh Taco Filling (Grateful Grazer) INGREDIENTS Serves 4-6 people 1 tbsp coconut oil 1 small red onion, diced ½ cup quartered grape tomatoes 2 blocks of tempeh, crumbled (can sub with black beans) 1 serano pepper (or chili pepper of choice) 1 tbsp nutritional...

Snack Day 8

Jan 15, 2016 | Week 2 - Snack

Creamy Artichoke Spinach Dip (Dreena Burton) * Note from VEG OUT Challenge: We are delighted to feature a recipe from Dreena Burton, the cookbook author of Plant-Powered Families.  Dreena shares over 100 delicious, whole foods, plant-based recipes that have...

Lunch Day 4

Jan 5, 2016 | Lunch

Lentil Artichoke Stew (PCRM) * A Note from VEG OUT Challenge: We recommend adding in greens like kale or spinach and serving with Roti bread. Serving size suggestion is 6, but to make a meal either consume 1.5- 2 servings and/or add the Roti. INGREDIENTS 1/4 cup...

Snack Day 5

Jan 4, 2016 | Snack/Dessert

Garlicky White Bean Hummus (Fettle Vegan) INGREDIENTS 3.5 cups white beans, drained (about 2 fifteen ounce cans) 2 tablespoons tahini 3 tablespoons olive or grapeseed oil 3 cloves garlic 1/4 cup freshly squeezed lemon juice 1 teaspoon salt 3/4 teaspoon cumin...

Dinner Day 6

Jan 3, 2016 | Dinner

Collard Power Salad with Lemon-Tahini Dressing (Delish Knowledge) INGREDIENTS 1 cup butternut squash cubes 1 tsp. oil salt/pepper 1 package shredded collards or 6-8 cups collard leaves, center rib removed and leaves shredded 1 cup shredded carrots 2 large tomatoes,...