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Vegetarian and Vegan Options

Vegan

Total Time:  1 hour

Servings:  4 

​Ingredients:

  • 1 tablespoon olive oil

  • 1 small red onion, diced

  • 1 large zucchini, diced

  • 1 tablespoon minced fresh ginger

  • Salt

  • Water

  • 1 can (28 ounces) whole peeled tomatoes

  • 6-8 stalks kale, roughly chopped

  • 1 large tomato, chopped

  • 2 cups canned chickpeas, rinsed and drained

  • 1 teaspoon chili powder

  • 3 teaspoons cumin powder

Chickpea, Kale, and Tomato Soup

​Directions:

  1. Heat a medium-sized pot with tall sides over medium-high heat. Add olive oil, onion, zucchini, and ginger. Season to taste with salt.

  2.  Once onion is translucent, add enough water to cover vegetables, canned tomatoes (with juice), kale, tomato, chickpeas, chili, and cumin.

  3. Bring to a boil. Reduce heat to low, covered, and let simmer for 25 minutes, stirring occasionally.

  4. Enjoy chunky style as-is, or wait for soup to cool and blend until creamy.

Source:  (https://greatist.com/eat/recipes/chickpea-kale-and-tomato-soup)

Vegan

Total Time:  30 mins

Servings:  2-4 

​Ingredients:

  • 1 cup quinoa

  • Olive oil

  • 1/2 bag spinach

  • 1/2 cup onion, chopped

  • 1 can (14.5 ounces) chickpeas, rinsed and drained

  • 4 mushrooms

Veggie-Packed Quinoa

​Directions:

  1. In a medium saucepan, bring quinoa and 2 cups water to a boil. Reduce heat to simmer and continue cooking, covered, until water is absorbed, about 10 to 15 minutes.

  2. While quinoa is cooking, sauté spinach, onions, chickpeas, and mushrooms in a skillet with 1 drizzle olive oil. Season as desired (we like Sriracha, curry powder, paprika, or oregano).

  3. When quinoa is cooked, add to skillet with veggies and stir until well combined.

Source:  (https://greatist.com/eat/recipes/veggie-packed-quinoa)

Vegetarian

Total Time:  1 hour

Servings:  4 

Ingredients:

  • 2 russet potatoes

  • 1 cup cooked broccoli (roasted or steamed is fine)

  • 6 large tuscan kale leaves

  • 1/2 cup milk

  • 2–3 tablespoons cheddar cheese, grated

  • Salt and pepper, to taste

Source:

(https://greatist.com/health/twice-baked-broccoli-and-kale-stuffed-potatoes)

Twice-Baked Broccoli-and-Kale-Stuffed Potatoes

​Directions: 

  1. Preheat oven to 425 degrees F.

  2. Scrub potatoes, then poke each several times with a fork (making sure to press well into the potato flesh).

  3. Place the potatoes on a baking tray, and bake for 50-60 minutes, until tender. Once cooked, remove from the oven.

  4. While the potatoes are cooking, prep the kale leaves: Wash and dry, remove and discard the thick inner stems, and roughly chop the leaves.

  5. Cook in a pot of rapidly boiling water for 2 minutes, then drain and run under cold water to stop the cooking process. Set cooked kale aside.

  6. Slice potatoes lengthwise, and scoop the insides out into a blender, leaving a good 1/4 inch of potato flesh still attached to the potato skin (otherwise, your potato might fall apart). (Note: If you don't have a blender, you can use a hand blender, a food processor, or simply mash the ingredients with a fork!)

  7. Add the broccoli, kale, and milk to the blender and blend until smooth. Season to taste with salt and pepper.

  8. Scoop the pureed broccoli-kale-potato mixture back into the potato skins. Sprinkle with the grated cheddar cheese, return to the baking sheet, and bake for another 10 minutes.

  9. Change the oven setting to broil, and continue cooking on high for 3 minutes to brown the cheese. Remove from the oven and serve!

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