2 medium yukon gold potatoes, boiled for 15 minutes
1 T avocado oil or olive oil
2 c carrots, peeled and chopped
2 crowns broccoli (4 c), chopped into florets
1/2 leek, chopped
32 oz vegetable broth
1 c full-fat canned coconut milk
2 t cider vinegar
1/3 c nutritional yeast
1 T tapioca flour (optional)
1 t sea salt
Place potatoes in a pot and fill with water. Bring to a full boil and cook 12-15 minutes, until very soft when poked with a fork. Drain and place one potato in a blender and place the other potato on a cutting board to cool. Once cool enough to handle, peel and chop the potato.
Add the broth, coconut milk, cider vinegar, nutritional yeast, tapioca flour, and sea salt to the blender and blend until completely smooth.
Heat the oil to medium heat in a large stock pot. Add the carrot and broccoli and cover. Cook, stirring occasionally, until vegetables have softened but are still al dente, about 5 minutes.
Add the leek and sauté until fragrant, about 2 to 3 minutes.
Add the chopped potato and the broth mixture to the stock pot. Bring to a full boil, reduce the heat and simmer 10 minutes.
Serve soup with bread or side salad.
Thank you Julia (The Roasted Root), we are so grateful for all of your amazing recipes that you wish to share with us! Email email@example.com if you’d like to be a guest chef in the future!
1 12 oz pkg of extra firm organic tofu, diced in scramble-sized pieces
“I feel like a broken record preaching the many qualities of tofu, but seriously, it’s awesome: it’s high in protein (10 g protein per serving compared to 6 g protein per serving of egg), high in fiber (4 g per serving compared to 0 g per serving of egg) and high in Omega 3’s (400-2,000 mg compared to 180-600 mg per serving).” ~Tasha
2 T nutritional yeast
2-4 T olive oil
1 t turmeric
1 t garlic powder
1 t onion powder
1/2 t black pepper
1/2 t cumin
1/2 t coriander
1/2 t paprika
3/4 t salt
1/2 c red onion, chopped
1/2 c red bell pepper, chopped (optional)
1 can organic black beans, drained (optional for extra fiber and protein)
vegan shredded cheese (optional)
In a pan, heat up 2 T olive oil on medium-high heat. Add red onion, sauté 3-5 minutes or until translucent, stirring often.
Add tofu and spices, stirring often for 3-5 minutes.
Add red bell peppers, cook for about 2-3 minutes, adding olive oil if needed.
Turn off heat, adding vegan cheese to melt.
Add beans to tofu and mix until warm, or add into burrito separately.
In a separate pan heat up 1 T olive oil on medium-high and warm up corn tortillas to desired color.
Load up tacos and ENJOY!
Thank you Tasha, for guest chef-ing this week. We look forward to more of your delicious recipes! Email firstname.lastname@example.org if you’d like to be a guest chef in the future!
Corn on the COB! Do you like yours in the husk? OR no way, get that stuff away! We leave the husk on. I trim the ends and soak them in water for 20 minutes before they go on the grill. Rotate cobs periodically as they steam in their husks. Yum!
salt & black pepper
Shishito pepper season is back! MMMmmm! We LOVE this randomly spicy pepper at our house. There wasn’t a ton of room on the grill so these guys went in the frying pan. I keep it simple, sesame oil is so yummy with these. That and some salt and pepper is all they need! Sear a bit and that’s it, VOILÀ!
Zucchini & Yellow Squash
Zucchini and yellow squash are also perfect grillers. I like to toss them with my favorite oil and seasonings, make a little tin foil ‘boat’ and throw them on the grill. I’m all about sesame oil and the kids love teriyaki, so we went SoyVey.
I also love how great portobellos are on the grill. They hold flavors so well and are AMAZING in a sandwich or on top of a salad! What’s not to love about summer? So many great fresh food options! BON APPÉTIT!
Vegan Beet Burgers
2 pkgs pre cooked organic beets
1 t garlic
dry onions, chopped
1/2 c walnuts, finely chopped
1 can black lentils
1 can black beans
seasonings of choice
salt and black pepper
Heat the oven to 350 degrees and line a baking sheet with parchment paper.
Mix all the ingredients together, mashing the beets in.
Adjust the amount of walnuts to create a consistency that can be spooned onto the parchment paper.
Lightly press to patties and bake until golden brown, carefully flipping to brown the other side.
Using a fork, poke several holes into a sweet potato, wrap it in foil and roast it in the oven for about 50-60 minutes, until it’s very soft.
While potato is cooking, prepare the brown rice by following the instructions on your packaging. You will need 1 1/2 c cooked brown rice, which is about 1/2 c dry.
When the potato is cool enough to handle, chop it into thirds, add it to a blender or food processor and blend until completely smooth.
Add the potato puree, cooked rice and the remaining ingredients to a medium sized mixing bowl and mix to combine.
If possible, refrigerate the mixture prior to cooking as it is easier to form burger patties after refrigeration. The mixture may be sticky depending on the size of your sweet potato and this is perfectly fine.
Form 3-4 veggie burger patties out of the sweet potato mixture. Add enough oil to a cast iron skillet to cover the bottom. Heat the skillet to medium high. Carefully place burger patties on hot skillet and allow them to cook until a nice crisp forms and the sides begin to turn color, about 3-4 minutes.
Very carefully flip the patties onto the other side and cook until the other side has a nice crisp and the patties have firmed up a bit, about another 3-4 minutes.
Serve the patties with your favorite toppings, such as tomato, avocado, onion, spring green mix and your favorite sauce.