Soups/Main Dishes | Jeanninequigley

Soups & Main Dishes

Black Bean & Sweet Potato Tacos with Slaw

I love the gorgeous colors of this taco or salad. The spice of the beans, the sweetness of the sweet potatoes, and the coolness of the slaw are a great combination for your taste buds too!

It was an easy recipe to make and it made great leftovers too. You can serve on a leaf of lettuce (I used romaine), gluten-free tortillas or on a bed of greens. (I noticed I have a similar recipe to this already-- the main difference is the 'taco' flavoring and slaw which brings a nice flare).

Tacos:

2 medium sweet potatoes, peeled and diced
2 cans of black beans, drained and rinsed
2 tsp of chili powder
1 tsp cumin powder
1 tsp smoked paprika
1 tsp garlic powder
Salt to taste
Tortillas or lettuce for serving (romaine or leaf lettuce work well)

Slaw:

2 cups shredded red cabbage
½ cup cilantro, chopped
2 Tbsp lime or lemon juice
1 Tbs raw honey
Salt to taste

Directions:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Spead sweet potatoes evenly on baking sheet for about 20-25 minutes until tender when pierced with a fork.

2. In a large sautéing pan, add about 2 Tbsp of water, and then add in roasted sweet potatoes, black beans, chili powder, cumin, smoked paprika, garlic, salt. Stir until well coated and warmed together – about 2-4 minutes.

3. In a bowl, add “SLAW” ingredients and toss together, set aside.

4. Assemble the tacos by placing a spoonful of sweet potato and bean mixture onto each lettuce leaf or tortilla.

5. Then top with a generous amount of “Slaw” mixture on each taco.

Note: Avocado topping adds a nice touch!

Aug 2025 - Recipe - Sweet potato - Avoca

Summer Salad Delight – Sweet Potato & Avocado

The sweetness of the potato to the tartness of the lime juice and cilantro, makes this combination so “delightful!” This is such a wonderful side dish to accompany some barbecue chicken. You may want to consider bringing it to a picnic to share with others. It also goes great with tortilla chips too, adding an extra crunch.

It was so easy to make, it’s colorful, and it hits all of the flavors: sweet, tart, and salty. I hope you make it and enjoy it as much as I do!

2-3 medium sweet potatoes, peeled and cubed
1-2 ripe avocados, diced
1/3 cup fresh cilantro, chopped
2 Tbsp lime juice (or lemon juice works too)
1 Tbsp of Avocado oil (may add a bit more oil to lightly “coat” potatoes)
½ tsp salt
1 tsp cumin powder
1 medium red onion, diced

Directions:

Preheat oven to 400 degrees.
In large bowl, mix sweet potatoes with avocado oil, salt, cumin.
Spread seasoned potatoes on baking sheet lined with parchment paper.
Roast for 30 minutes, and at the 15-minute mark, rotate potatoes on baking sheet. Continue roasting for another 15 minutes until tender when pierced with a fork.
Allow to cool (about 15-30 minutes).
In large bowl, add roasted potatoes and diced onions, avocado and chopped cilantro.
Gently toss together and pour lime juice over salad and combine.
Add salt to taste if desired.
Serve immediately or chill in the refrigerator for flavors to meld together.

Roasted Veggie Spaghetti Sauce

I don’t think I will be purchasing spaghetti sauce in a jar anymore! I fell in love with this homemade – easy, one-pan, deliciousness! Mike and I both enjoyed it. And I love knowing exactly what is going in my food, because there are so many hidden ingredients that are disguised under different names. I added the fresh basil leaves as one of the last steps in the blender and it gave this a great taste! It was creamy, thick, and rich in flavor overall. This was excellent and it was simple. You will not be disappointed. It makes plenty of sauce for a pound of pasta.

Health Hack: When I make my spaghetti, I mix half gluten-free noodles and half spiralized zucchini noodles, adding more vegetables to our dish.

Ingredients:

1 pint of tomatoes, or 4 Roma tomatoes, halved
2 red bell peppers, quartered
1 onion, sliced
4 cloves garlic, peeled
1 zucchini, sliced
3 medium carrots, sliced
3 Tbs avocado oil
½ tsp salt + 1 tsp basil + 1 tsp oregano
½ tsp red pepper flakes + 5-6 leaves fresh basil (optional)
1 pound of pasta, your choice (I always use gluten free), cook according

Directions:

Preheat oven to 425 degrees.
Make sure all your veggies are chopped in chunks or sliced (hold off on adding the fresh basil and red pepper flakes for now).
In a large bowl, coat veggies with oil, salt, basil and oregano seasoning.
On a cookie sheet lined with parchment paper, spreading out veggies as much as possible.
Cook for 30 minutes until somewhat tender. Allow to cool for about 10-15 minutes.
Put veggies in blender, adding red pepper flakes and fresh basil leaves. Blend until smooth. Adding more salt to taste if needed. If sauce is too thick, add some water to desired consistency. Pour over cooked noodles.

Swedish Meatballs - No allergens!
(Free of dairy, gluten, eggs)

I made these as one of the dishes for Easter this year. These were easy and delicious. You don’t miss the breadcrumbs, as the almond flour takes its place. Don’t forget to make this roux sauce – my family and I loved it all!

Meatballs:

1 lb. ground turkey
1 lb. ground beef
1 egg OR flax egg (1 Tbsp flax meal + 3 Tbsp water, mix and allow to “gel”)
2 Tbsp Italian seasoning
½ tsp salt
½ cup almond flour
2 Tbsp coconut aminos (or soy sauce)

Directions:

Preheat oven to 400 degrees

Mix all ingredients in a large bowl. Using your hands works well. Then scoop out a spoonful of the mixture and roll into 1 inch balls. Line a cookie sheet with foil and then use parchment paper on top of foil, laying meatballs on baking sheet. Bake for 20 mins.

Roux-like Sauce:

1 cup sour cream OR cashew cream (See box for recipe)
4 Tbsp butter OR vegan butter
3 Tbsp arrowroot powder
3 cups chicken stock
1 Tbsp brown mustard OR mustard
1 tsp onion powder
1 tsp garlic powder
2 Tbsp coconut aminos OR soy sauce
1/4 tsp salt

Cashew Cream

1 cup raw cashews, soaked in hot wate for 15 min, then drain
1/2 cup water
2 Tbsp olive oil
2 Tbsp freshly squeezed lemon juice
1 galic clove
1/2 tsp salt

* In a powerful blender, blend all ingredients until smooth.

Directions:

Whisk, incorporating ingredients in a large pot on stove top until thoroughly combined. Add in cooked meatballs and simmer for about 10 minutes. Then serve. I served it from a crockpot and it worked well.

Lentil Stew

I loved this hearty stew. It was so easy and all the ingredients can be found in your kitchen. It only took me about 15-20 minutes of prep work. This is full of flavor and great for leftovers. The lentils provide a plant-based protein alongside the vegetables that give the stew texture and natural sweetness. The aminos (substitute for soy sauce) gives this dish a perfect balance of deliciousness.

You can double to recipe too.

Ingredients:

2 carrots, diced
2 large potatoes, peeled & cubed
1 onion, chopped
3 cloves of garlic, minced
1 cup mushrooms, sliced
1 cup Lentils, rinsed (green or brown work well)
4 cups vegetable broth
2 Tbsp tomato paste
2 Tbsp aminos (or soy sauce)
1 tsp thyme
1 tsp paprika
2 Tbsp oil
Salt to taste

Directions:

Heat oil in large pot over medium heat.
Add onions and sauté until fragrant. Add in carrots, potatoes, and mushrooms.
Cook for about 5 minutes, stirring occasionally.
Stir in tomato paste, aminos, thyme, paprika, and lentils. Mix well.
Pour in vegetable broth and bring to a boil.
Then reduce heat to a simmer for about 30 minutes until lentils and vegetables are tender.
Season to taste.

Red Lentil Tortillas

Have you ever had gluten-free tortillas? All the brands I have tried over the years, always seem to break apart with the insides falling out on my plate. Maybe you can relate? This recipe is an answer to tortillas that stand up to folding, wrapping, and stuffing. Not only are these flexible and gluten-free, but there are only a few ingredients with no additives. I love the simplicity. They are quite easy to make, similar to making pancakes. I will be making them again. Say goodbye to store-bought tortilla shells!

NOTE: use red lentils as they are a bit softer than brown or green lentils and work better for this recipe.)

Ingredients:

1 ¼ cups split red lentils
2 cups water
¼ tsp sea salt
Juice from ½ of a freshly squeezed lemon
½ tsp garlic powder
½ tsp onion powder

Directions:

Combine all the ingredients in a glass bowl and soak for 3-4 hours.
Pour in high-powered blender and blend until very smooth, about 2-3 minutes at high speed.
Place a large ceramic non-stick pan on medium heat.
If batter feels a bit thick, add 1 tablespoon of water until thinner consistency is needed. (I added about 2 tablespoons to my batter to slightly thin it out).
Pour 1/2 cup of batter in the center of the pan and move around in a circular motion to create a large tortilla. Cook for 4-5 minutes on one side, until the tortilla starts pulling away from the edges, then flip and cook for another 1-2 minutes on the other side. Repeat with the rest of the batter.

Serve immediately or store in an airtight container at room temperature with parchment paper between the tortillas for 1-2 days.

Makes 6-8 tortillas

(original recipe from medicalmedium.com)

Southwest Stuffed Peppers

It’s the end of the summer season and I am joyfully still picking tomatoes and peppers and green beans from my garden. We’ve had a warm September and Early October so far, but I do know that the coldness is coming very soon. So, in the meantime, I am soaking up the warmth of the sun and the pickings of my garden remains. With the plethora of tomatoes and peppers, I decided to make Stuffed Peppers and we really enjoyed these. I also decided to use very little meat, but you could make it with a pound of ground meat if you’d like. These had great texture, were filling and tasty! We had leftovers for a few days, which extra meals are always welcomed. Enjoy~

3 – 4 bell peppers, halved & seeded
½ lb. organic ground turkey or beef, cooked and drained
1 cup quinoa, cooked
3 large potatoes, cubed, steamed & slightly smashed
2 Tbsp taco seasoning
1 large onion, diced
1 Tbsp avocado oil
3 cloves garlic, minced
¼ cup water
Optional Garnishes: Tomatoes, lettuce, avocado, cheese

Directions

Preheat oven to 375 degrees. Place peppers in 9 x 13 inch pan, inside faced up. Bake for 15 minutes.
In large pan, sauté onion with oil until translucent. Add garlic and sauté another 1 -2 minutes longer.
Add in ground meat, potatoes, quinoa, water and taco seasoning. Stir and sauté for about 3-5 minutes, gently stirring all together. Add more water, 1 Tbsp at a time if too dry.
Once peppers are cooked, scoop mixture into pepper halves. Top with cheese, optional, and then bake under broiler for 3-5 minutes until cheese is browned.
Add tomatoes and lettuce for garnish. (Picture shows a few topped with cheese, while the others do not.)

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Summer Garden Pasta Salad

The Big Question of the Summer….How do I use all those amazingly fresh garden veggies? Summer garden abundance brings me so much joy, I just can’t get enough. So to answer my question……. I began chopping up tomatoes, cucumbers, basil and decided to add a little bit of pasta to the mix. Many pasta salad recipes call for at least 8 ounces of pasta, but I did the opposite this time. I used double the amount of vegetables and halved the amount of the pasta in this dish, so I could take full advantage of my beautiful fruits! Not only was it gorgeous, but it was delicious as well.

4 oz pasta, cooked according to directions (I use gluten free noodles, typically organic brown rice noodles)
2 pints of grape tomatoes, cut in half (if using a larger-type tomato, then dice it)
2 large cucumbers, diced
1/3 cup basil, chopped
¼ c grated parmesan cheese (omit if dairy free)

DRESSING: Whisk together in separate bowl:
- ¼ cup olive oil
- 1 Tbsp lime juice, freshly squeezed
- ½ Tbsp raw honey
- 1 tsp salt
- 1 tsp oregano, dried (I used about 1 Tbsp fresh oregano from my garden)
- ½ tsp garlic powder

Pour dressing over pasta and vegetables and gently toss until well coated.

Serve immediately or store in refrigerator.

Roasted Tomato & Red Pepper
Soup with pasta

I made this two times in three weeks, that’s how good it is! It is simple, delicious and fresh. Like all of my recipes, you can find these ingredients easily in your local grocery store. The tomato soup can stand alone for sure, but we enjoyed it so much more with the Chickpea noodles. I don’t eat cheese anymore, but I am sure this would be great with a grilled cheese sandwich!

2 pints of grape tomatoes or 4 large Roma tomatoes, cut in large chunks
1 onion, cut in chunks
2 large red peppers, cut in chunks
2 stalks of celery, chopped
3 cloves garlic, peeled
1 tsp thyme
½ tsp red pepper flakes
1 ½ - 2 cups water or vegetable broth
8 oz of chickpea pasta, cooked according to package (can use brown rice pasta too, keeping it gluten free)

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place Tomatoes, Onion, Red peppers, Celery, Thyme, Red pepper flakes, and Garlic on sheet. Bake for 20-25 minutes until vegetables are tender.
Remove from oven, and place ½ of the water/broth in blender along with ½ of the vegetables, then blend until smooth. Pour soup in stockpot on stove to continue cooking time.
Continue with the second half of the vegetables and water/broth in blender, blend til smooth, and then add to the stockpot. Warm soup together, adding noodles. Add salt to taste. (recipe inspired by Medical Medium Cleanse to Heal)

Sheperd's Pie - Done in 1 hour!

It took only 15 minutes to prepare this meal and then it baked in the oven for the remaining hour--- QUICK and VERY EASY!

At the end of June last week, it was a bit chilly outside and a “casserole” sounded like the perfect dish to have for dinner. We absolutely loved this recipe! I read a few and came up with this….. It is excellent! Mike and I enjoyed a few days of leftovers too! We used green beans and thyme from my garden--- ahhh one of my favorite past-times… my garden!

This is a Vegan dish – meaning it does not contain meat or animal products. Don’t be turned off by that because it really is excellent. We didn’t miss the meat at all, and you won’t either. I promise! (recipe can be halved, using a smaller baking dish of 8x8)

Ingredients - Topping:

3 pounds of yellow potatoes, cut in large cubes
4 Tbsp of butter (I used butter flavored coconut oil to keep recipe Vegan)
Sea salt

Filling:
1 onion, diced
4 cloves of garlic, minced
3 Tbsp tomato paste
About ½ tsp sea salt
1 ½ cups green or brown lentils, rinsed & drained
4 cups (1 quart) of vegetable stock
2 tsp fresh thyme, minced (or 1 tsp dried thyme)
1 – 10 oz bag of frozen mixed veggies (or 1/3 cup each: carrots, green beans, peas, corn)

Directions:

Steam potatoes (approx. 20 min or until soft when pierced with a fork).

IN MEANTIME while potatoes are steaming, in a large saucepan, sauté onions & garlic in oil, until caramelized (approx. 5 min). add tomato paste then add lentils, vegetable stock, and thyme and stir. Bring to a low boil on stovetop. Cover lentil mixture and simmer for 30 minutes. At 30 minute-mark, add the vegetables into lentil mixture and simmer another 10 minutes. (Make sure that lentils are tender when pierced with fork). Back to POTATOES: Once potatoes are steamed, drain. Transfer to mixing bowl, add butter and mash until smooth. (Electric beaters work well). Season with salt until taste is desired. Set mashed potatoes aside, keeping them separated from lentil mixture.

2. PREHEAT OVEN to 425 degrees. In a 9x13 glass pan, pour and spread-out lentil mixture as the ‘base’ of pie. Then spread mashed potatoes as top layer. Use back of spoon to smooth potato layer.

3. Place pan on cookie sheet to catch any drippings. Bake for 15 minutes (or longer if you like mashed potatoes to brown) in oven.

4. Cool for a few minutes before serving. Shepherd’s pie firms as it cools. Stores well in refrigerator and keeps for several days and reheats well.

Quinoa Salad
Mediterranean Style

I brought this salad to a women’s business meeting and everyone loved it. It was described as “light, healthy and tasty.” It is a great lunch meal or as a side dish. You may ask, “Why Quinoa?” (sounds like: KEEN – Wha)

Quinoa is lumped in with grains, but it is actually an ancient seed and it’s loaded with many important nutrients, including fiber, protein, folate, and magnesium. AND it is Gluten-Free! I use it instead of noodles and often in my soups.

It is versatile and easy to cook, as it cooks like pasta. I hope you enjoy the many uses of it too!

1 cup quinoa, cooked according to package directions
1 large cucumber, sliced and halved
about 2-3 large tomatoes, chopped
1 red onion, diced
1 bell pepper, chopped
1 lemon, juiced (or 2 limes)
2 Tbsp extra virgin olive oil
Salt to taste

Directions:

Rinse cooked quinoa with cold water and place in large bowl.
Add all other ingredients and gently stir to incorporate all flavors.
Feel free to add a bit more oil if you feel it is too dry.
Add salt to your liking, I seem to like about ½ tsp or so.

Store in refrigerator. This is great for a lunch or dinner dish! It keeps for a couple of days in the refrigerator.

Pasta Fagioli – Vegan style

Do you eat meat every day? I am not judging if you do, but I thought I’d share a few ideas…..Meat is harder to digest and can often ‘rot’ in the gut as it takes a while to digest. Don’t get me wrong, I enjoy meat, but I certainly have cut back quite a bit the last few years. I like to get my protein from plants as much as possible, as it is much easier to digest. Plus, it makes me focus on getting more vegetables in at every meal, as the veggies are my main focus. More antioxidants? Yes, please!

This recipe is so easy and it was so delicious and hearty that you won’t even miss the meat. Mike and I ate from this recipe for several days and as the days went on, it kept getting more flavorful.

1 onion, chopped
3 carrots, peeled and chopped
4 stalks of celery, chopped
2 cans of diced tomatoes, undrained
1 can of red kidney beans, rinsed and drained
1 can of white kidney beans, rinsed and drained
1 quart of chicken or vegetable stock (May need more depending on how thick you want your soup)
3 tsp oregano
5 tsp parsley
1/8 tsp red pepper flakes (optional)
1 – 20oz jar of your favorite spaghetti sauce
1 cup of quinoa, cooked according to package – SAVE FOR LATER
Salt & pepper to taste

Directions:
Pour all into a stockpot on stove and cover

Once soup begins to boil, turn down so soup is simmering.

Cook until carrots and celery are soft when pierced with a fork. This usually will be about 30-45min.

Once soup is complete, then add cooked quinoa to the soup.

Wild Rice Mushroom Soup

This has such a rich flavor and is quite filling. It was a perfect meal for a Friday night during Lent. I actually brought it over to a friend’s house and both husband and wife thoroughly enjoyed it. Even the husband said that he swore there was meat in it. I think it was the robust flavor and the meaty mushrooms that really added to the dish. You have to add the coconut milk at the end, as it gives it a rich and savory touch.

The left overs have been amazing as the flavors became a bit more intense. I loved it too!

1 large sweet potato, peeled and cubed
3 medium-large carrots, peeled & sliced
3 stalks of celery, sliced
8 oz of mushrooms, sliced
1 cup wild rice, rinsed and drained
1 medium-large onion, diced
4 cups vegetable stock
2 cups water
1 Tbsp Italian seasoning

Add when cooking is completed:

1 can of coconut milk
1 cup fresh spinach, roughly chopped
Salt & pepper to taste

INSTAPOT Directions:

Using an Instapot, put all ingredients in the pot and gently stir.

Cook on HIGH for 20 minutes on MANUAL cooking

At the end of 20 minutes of cooking/pressure, allow to keep hot for 10 more minutes. Then let residual pressure out with quick release method.

Add coconut milk and spinach and salt & pepper as last step. Spinach will wilt from heat.

Gently stir and serve.

STOVETOP Directions:

In a large stock pot, sautee the onion with a tablespoon of water until translucent, adding a little salt and pepper.

Add garlic and cook for another minute, stirring occasionally.

Add the broth, rice, mushrooms, carrots, celery, potato, and seasonings. Mix to combine.

Continue cooking until the soup comes to a boil. Reduce heat to medium-low, cover and simmer for 30-40minutes, stirring occasionally, until the rice is tender.

Add the coconut milk and the spinach to the soup and stir gently to combine. Add salt and pepper to taste if necessary.

Avocado & Chickpea Sandwhich

I had a taste for a sandwich, and I remember reading how chickpeas and avocadoes go well together somewhere along the line. Well, today I discovered that they do complement each other! I love the texture this healthy filling provides. It’s hearty, tasty, and definitely healthy. I will definitely be making this again and can’t wait to share it with you and my niece who happens to be vegan. Even if you are not vegan, you will definitely enjoy this recipe…. Sooooo good!

1 – 15oz can of chickpeas, rinsed
1 large avocado, or 2 small ones
½ tsp of garlic powder
¼ tsp sea salt
1 tsp cumin
1 lime, juiced
¼ cup red onion (or onion of your choice)
¼ cup cilantro, chopped
1 stalk of celery, chopped
¼ tsp red pepper flakes
Gluten-free wrap, or bread
A handful of greens of your choice (I used spring mix)

Directions:

Pour chickpeas in bowl and mash with potato masher until relatively smooth. (Mine had a few lumps still and it was perfect).
Then add avocado and mash together with chickpeas.
Add garlic, salt, cumin, lime juice, onion, cilantro, red pepper flakes, celery to chickpea mixture. Using a rubber spoon/spatula and incorporate all together.
On tortilla wrap or bread, layer lettuce and then top with chickpea mixture. Fold tortilla and enjoy.
This makes at least 2 sandwiches/wraps.
Can store in refrigerator up to a week.

OTHER TOPPING IDEAS:

Sprouts
Radish
Cucumbers
Can serve with your favorite chips too!

Vegan Pizza

As of late, my food choices have been quite restrictive of meats and fats.... probably quite different than the 'keto-kraze' that's out there.... which is quite difficult on your liver.... so if you are going to do keto, please do it for only a short period of time. It is quite extreme, which means it is extreme on your body as well.

Any hoot..... This is an absolutely delicious meal for someone like me who is going more vegan these days and I think you will enjoy it too--- even if it means no dairy, meat, nor gluten! You won't have to give up the taste!

portabella mushrooom is your 'base' (crust)
pizza sauce - we seem to like the one at Trader Joes, but any marinara sauce will do
almond, Vegan, mozzarella cheese (great texture and taste, can be found at Trader Joes or Whole Foods)
peppers, onions, sauteed

All you do is...

All I did was sautee the veggies of peppers and onions ahead time, and seasoned with garlic, salt, pepper, onion powder

In the meantime, I cut out stem of mushroom, and sauteed the whole mushroom alongside the peppers and onions.

When everything was done, I layered the sauce, veggies and then cheese on top of mushroom.

Then I baked it in oven (or grill) for about 12 minutes - until cheese was melted and heated through.

Oven temperature was 425 degrees.

Mediterranean Pasta Salad

Greek-like salad—yes, please! The freshness of this salad is a wonderful Lunch or Dinner and it is great to bring to a guest's house. Everyone loves it, not just me, I mean it! The kalamata olives with the fresh cucumbers and tomatoes = delish. This is a great way to enjoy your garden-fresh tomatoes and cucumbers.

1 lb., gluten free pasta, cooked according to package
Pint of tomatoes, cut in half
1 large cucumber, chopped
1 can of chickpeas, rinsed
1 red onion, chopped
½ cup kalamata olives, sliced
2 Tbsp olive oil
1 garlic clove, minced
1 juiced lemon
1 tsp salt

Whisk oil, garlic, oregano, salt, pepper, lemon juice until mixed.

In large bowl, pour pasta, peas, cucumber, tomatoes, onion, olives and gently toss in large bowl.

Then drizzle dressing over salad and coat pasta.

Chicken Soup
For Days

Here is a safe and detox-friendly recipe ---- AND I LOVE IT! It is my usual Chicken Soup in the crockpot, with a couple more ingredients than I usually put in and it turned out awesome! With the added coconut milk, it gives it a buttery, rich flavor. And of course with the chilly days, soup is always a tasty way to warm up!

1 or 1-1/2 pounds of organic chicken thighs, boneless
1 head of cauliflower, grated
3-4 carrots, sliced
1 large onion, diced
3-4 stalks of celery, sliced
1 can of coconut milk (Thai is my favorite, can be found in Asian section)
1 Tbsp of oregano
1/2 tsp sea salt
1 tsp thyme
1 tsp paprika
1/2 lemon - juice squeezed
about 4 cups of chicken broth or more to cover vegetables

Layer everything in crockpot and cook on LOW for 6-8 hours.

Before serving, spoon out chicken and use 2 forks to shred chicken. Then put back into soup.

ENJOY~

15-Min Crock Pot Minestrone Soup Vegan

Only 15-minutes? Yes! This is the very reason I love the crockpot so much. Chop up the vegetables, throw them in your crockpot and set on ‘low’ and you are good to go! You can add some cooked ground beef or turkey to the soup and voila! You come home from work and you’re ready to eat.

1 can of red kidney beans, rinsed
1 can of great northern beans, rinsed
1 can diced tomatoes with juice
1 zucchini, sliced in ‘moon-shaped’
2 carrots, sliced
2-3 stalks of celery, sliced
1 onion, chopped
1 cup of green beans, cut in ½ inch pieces
3 cloves of garlic, minced
1 tsp of dried oregano
1 tsp of dried basil
¼ tsp red pepper flakes
3 bay leaves
1 quart of vegan, organic vegetable broth (add a little more water to cover veggies if needed)

Place all ingredients in crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours until vegetables are tender.

NOTE: cook 1 cup of quinoa or gluten free noodles, separately, and then add at the end.

Also, add 1 cup chopped spinach or kale before serving. It will wilt slightly with the heat.

Salt and Pepper to taste.

Remove bay leaves.

'Spice' Up Your Salad
Ranch Dressing

I love this dressing so much! It makes an ordinary tossed salad come to life. I even used this dressing to dip vegetables in and it’s excellent. No one will know that it does not contain dairy. And all of these ingredients are healthy! Love this!

½ cup raw cashews, soaked in hot water for 15-20 minutes then drain
¼ cup salsa
1 Tbsp fresh lemon or lime juice (approximately ½ to 1 full lemon or lime)
1 garlic clove, peeled
¼ tsp dried dill
¼ tsp dried oregano
1/8 tsp sea salt
¼ tsp red pepper flakes
¼ cup water

In a high-speed blender, combine all ingredients and blend until smooth.

I usually double this recipe to make sure there are left-overs and to make sure there is enough for everyone.

Vegan Pesto Sauce

I love the taste of basil and I love pesto sauce. Most pesto sauces have parmesan cheese in them, and dairy is something I avoid. This is a great way to enjoy a dairy free pesto sauce without sacrificing taste. In the event you do not want to use nutritional yeast, I would suggest using ½ cup ground up salted cashews in place of nutritional yeast. In this picture, I used chickpea noodles. I often use organic brown rice noodles too.

2 cups of fresh basil
1 cup raw cashews
2 garlic cloves
1 lemon, squeezed
½ cup water
2 Tbsp olive oil
3 Tbsp nutritional yeast

Place all ingredients listed in a high-speed blender or food processor. Add water, a little at a time, if thinner consistency desired.

Pour over lentil noodles (cooked according to package directions) or gluten free noodles of your choice.

Crispy Chicken Salad
With Peanut Sauce

Whoa! This was amazing. We had friends over for dinner and I served this. Within 45min we feasted on a delicious-tasting, hearty salad. The Peanut sauce gives this an Asian flair. And we all had second helpings. Can you say, “Yum!”?

Chicken:

1-2 pounds of chicken tenders
1 cup almond flour
1 Tbsp garlic powder
2 tsp salt

Rinse chicken and pat dry. In separate bowl, combine almond flour, garlic, salt and coat each chicken piece on both sides. Bake at 350 degrees for 20-30 minutes, making sure to not overcook. While chicken is baking, make salad and dressing.

Salad base:

6 cups of romaine lettuce, thinly sliced
2 cups of cabbage, thinly sliced (red or green)
1 large red bell pepper, diced
4-5 carrots, grated
4 green onions, sliced
½ cup cilantro, diced
½ cup peanuts

Dressing:

1/3 cup creamy peanut butter
¼ cup raw honey
¼ cup sesame oil (or olive oil)
2 Tbsp lemon juice, freshly squeezed (about 1-2 lemons)
1 tsp ginger, ground
2 garlic cloves, minced

Directions:

In a large bowl, add all the salad ingredients together. For dressing, using a separate bowl or a blender, add all of the ingredients and blend well. An immersion blender works well too. Pour dressing on salad and gently toss together. Then add chicken strips before serving.