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 - Breakfast
Southwest Tofu Scramble (Grateful Grazer) INGREDIENTS Serves 2-3 1 block firm tofu 1 tbsp grapeseed oil or cooking oil of choice 1 tsp turmeric ½ tsp chili powder ¼ tsp cayenne pepper ¼ red onion diced ¼ cup cherry tomatoes quartered ½ bell pepper diced 1 cup baby...
Jan 15, 2016 | Week 2 - Dinner
Vegan Wild Rice Soup (Kristina DeMuth, MPH, RD) INGREDIENTS Serves 6-8 : Veggies: 1 Large onions 1 Large sweet potatoes 2-4 Large carrots 4 stocks of celery (or 1/2 bunch) 2 cups chopped broccoli 1/2 cup chopped Mushrooms (optional) “Cream” Sauce: 1 cups...
Jan 15, 2016 | Week 2 - Lunch
Kung Pao Cauliflower (Fettle Vegan) INGREDIENTS Serves 2 Kung Pao Sauce 1/4 cup water 1/4 cup braggs liquid amoinos or soy sauce 1 teaspoon apple cider vinegar 1 teaspoon sesame oil 1 1/2 tablespoons sugar 1 teaspoon crushed red pepper 1/8 teaspoon wasabi powder...
