Jan 15, 2016 | Week 2 - Snack
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...
Jan 15, 2016 | Week 2 - Lunch
Vegan Chili (Fettle Vegan) INGREDIENTS 1 tablespoon coconut oil 4 cloves garlic, minced 2 medium onions, chopped 3 bell peppers, diced into 1/2 inch pieces 2 serrano peppers, diced 2 medium sweet potatoes, cubed 2-15 ounce cans diced tomatoes 1-6 ounce can tomato...
Jan 15, 2016 | Week 2 - Dinner
Sarita-Fionna’s Corn-Bean-Rice Salad (Oldways) INGREDIENTS Serves 8 2 cans black beans, well rinsed and drained 4 cups of cooked and cooled brown rice 1 can of corn, drained, or 12 oz bag of frozen corn, thawed 1 small jar roasted red peppers, chopped (fire...
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...
