I was inspired to make this Mexican fiesta salad/hors d’oeuvre after attending the Food Revolution Summit, this year. One of the best goals for eating we can have is to try to count the number of plants in each dish. Here we have over nine. This means we are getting tons of nutrition in every bite!
Spicy Immune Boosting Vegetable Stock with Ginger and Mushrooms
I made this spicy, gingery, garlicky veggie stock for my best friend Gigi. Born in Texas, we both love spicy foods and she asked me for something to give her dishes a “kick”! Here it is! Not only does this stock tickle your tastebuds, it’s full of nutrients to make you feel great. Use this stock whenever a recipe calls for vegetable stock, or add vegetables to the stock and simmer until cooked through for a delicious, spicy vegetable soup. You can also use it in a salad dressing instead of oil or when making hummus!
Post Holiday, or anytime, Reset DaySEE RECIPE
The Best Pressure Cooker Butternut Squash Soup Amuse BoucheSEE RECIPE
Roasted Kale, Persimmon & Beet SaladSEE RECIPE
Butternut Squash Pasta with Butternut Sauce
This recipe came from an idea we had for a Halloween dish for kids, plating the ingredients to look like Jack-o’-lanterns. Click this link to see how.
This colorful dish is quite easy to make and is a wonderful fall dinner idea. Serve with a salad and steamed broccoli or sugar snap peas on the side.
Jack O'-Lantern Pasta
We wanted to create an adorable Halloween dinner for our Plant-based Juniors and came up with the idea of making Jack-o’-lanterns out of spiralized butternut squash. The bright orange colored butternut squash noodles are combined with a delicious butternut squash sauce, and make the face. The eyes and nose are formed from smoky black beans and the mouth is made with sliced red cherry tomatoes. The pumpkin is complete with asparagus forming the stem. Not only is this fun for kids to eat, it has all the makings of a super nutritious meal.