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Lebanese Eggplant Stew

by AdamPosted onMay 29, 2019June 4, 2019

A filling stew for a spring afternoon Makes four 1 and 1/2 cup servings Ingredients 1 eggplant, peeled and cut into 1-inch cubes 1 zucchini,…

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Braised Napa Cabbage and Shiitake Mushrooms with Edamame

by AdamPosted onOctober 24, 2018October 30, 2018

A quick stir fry for tonight! Serves 4, 1 cup portions Ingredients 2 cups shiitake mushrooms, sliced 1 tbsp sesame oil 2 cloves garlic, minced…

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Zucchini-Mushroom Caprese Bowl

by AdamPosted onMay 9, 2018June 1, 2018

A delicious meal that will help save some calories Ingredients 2 medium zucchinis 3/4 tsp salt, divided 2 tbsp olive oil 1 cup onion, chopped…

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Eggplant Dirty Rice

by AdamPosted onApril 18, 2018April 14, 2018

A great meal to make for leftovers Makes 10 one cup servings Ingredients 1 1/2 cups rice, uncooked 4 tbsp olive oil, divided 1 large…

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Lentil Stew with Collard Greens

by AdamPosted onApril 11, 2018April 6, 2018

A tasty stew to share with your friends and family Serves 4-6 Ingredients 4 tsp olive oil, divided 2 cloves garlic, minced 1/3 cup carrots,…

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Chicken Paprikash with homemade Egg Noodles

by AdamPosted onMarch 28, 2018March 29, 2018

A hearty meal with Hungarian roots Serves 4-6 Chicken Paprikash Ingredients 2 tbsp oil 3 lbs of chicken, coarsely chopped 1 onion, diced 2 cloves…

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No-bake Zucchini, Pea, and Pesto Lasagna

by AdamPosted onMarch 21, 2018April 6, 2018

A fun free-form no-bake lasagna to make with your friends and family Makes 4 servings Ingredients 8 lasagna noodles 3 tbsp pine nuts 2 tbsp…

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Cauliflower Alfredo

by AdamPosted onMarch 14, 2018April 6, 2018

A simple healthy version of alfredo sauce Makes about 4 servings, serving size: 1 1/2 cups Ingredients 1 tbsp flour 1 cup chicken broth 2…

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Homemade Tilapia Sandwiches

by AdamPosted onMarch 7, 2018April 6, 2018

A fun fish sandwich to have with friends and family Makes about 5 sandwiches Ingredients 1 lb boneless tilapia fillets 1/4 cup breadcrumbs or panko…

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Quinoa and Roasted Poblano Chili

by AdamPosted onFebruary 28, 2018April 6, 2018

A heart vegetarian chili for your next cookoff Makes about 4 servings, serving size: 1 1/2 cups Ingredients 2 medium poblano peppers, halved 2 medium…

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Kimchi Fried-Quinoa

by AdamPosted onFebruary 21, 2018February 25, 2018

A delightful way to present kimchi Makes about 4 servings, serving size: 1 1/2 cups Ingredients 2 tbsp sesame oil, divided 2 eggs, lightly beaten…

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Red Lentil and Tahini Burgers with Cabbage Slaw

by AdamPosted onFebruary 7, 2018April 6, 2018

A nice vegetarian burger with a tasty tahini sauce and cabbage slaw Makes 5 burgers Ingredients 2 cups red cabbage, finely sliced 3 tbsp apple…

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Roasted Roots with Tumeric-Tahini Sauce

by AdamPosted onJanuary 31, 2018January 1, 2022

A delicious vegetable salad to warm you up when winter is cold Ingredients 1 cup sweet potato, diced into 1/2 inch cubes 1 cup parsnip,…

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Root Vegetable Salad with Crispy Chickpeas and Capers and Turnip Green Pesto

by AdamPosted onJanuary 24, 2018April 6, 2018

A rich vegetable salad for a cold winter day Ingredients 1 medium parsnip, diced 1/2 cup carrots, diced 1/2 medium red onion, diced 3 small…

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Kale and Chickpea Bulgur Bowl with Avocado Dressing

by AdamPosted onJanuary 17, 2018February 25, 2018

Not only scrumptious as is; it makes great leftovers! Ingredients 3 1/2 tbsp olive oil, divided 4 cloves garlic, minced, divided 1 medium red onion,…

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African Peanut Stew

by AdamPosted onJanuary 3, 2018February 25, 2018

A bright and peppery stew for a cold winter day Yields 2-3 Servings Ingredients 2 tbsp canola oil 2 tsp cumin seeds 1 shallot or…

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Charred Kale and Onion Chickpea Bowls

by AdamPosted onNovember 1, 2017February 25, 2018

A scrumptious charred vegetable chickpea bowl Ingredients 5 tbsp canola oil, divided 1 red onion, cut into wedges 1 bunch kale, chopped 1 tsp paprika…

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Roasted Vegetable and Red Lentil Salad

by AdamPosted onOctober 25, 2017February 25, 2018

A warm yummy roasted vegetable salad for Fall Ingredients 1 cup red lentils 2 bay leaves 3 tbsp canola oil, divided 1 lb acorn squash,…

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Cashew Tofu

by AdamPosted onOctober 4, 2017April 6, 2018

A yummy meal to make for your favorite person Ingredients 1/3 cup soy sauce 1 tbsp rice vinegar 1 tbsp brown sugar, packed 2 tbsp…

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Spicy Cauliflower and Pineapple Stir Fry

by AdamPosted onSeptember 27, 2017February 25, 2018

A nice warm (healthy) stir fry Ingredients 2 tsp canola oil 2 cloves garlic, minced 1 whole medium cauliflower, coarsely chopped 2 tbsp soy sauce…

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Butternut Squash Mac and Cheese

by AdamPosted onSeptember 20, 2017February 25, 2018

A fun adaptation on a classic meal Ingredients 12 oz macaroni 4 tbsp canola oil, divided 1 red onion, cut into wedges 1 lb butternut…

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Curried Broccoli Dal with Peppers and Tofu

by AdamPosted onSeptember 6, 2017April 14, 2018

A wonderful dal stew to warm you on a cold day Ingredients 1 tbsp oil 3 cloves garlic, minced 1 medium onion, diced 1 medium…

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Roasted Eggplant with Yogurt

by AdamPosted onAugust 30, 2017April 14, 2018

A delightful Raita for a warm summer day Ingredients 3 tbsp canola oil, divided 1 medium eggplant, cut into half length-wise 2 cups plain regular…

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Sweet Potato and Red Lentil Curry with Pickled Onions

by AdamPosted onAugust 23, 2017February 25, 2018

A warm curry with a pleasant crunch Ingredients 1/2 cup apple cider vinegar 1 cup very thinly sliced red onion 2 tbsp sugar, divided 2…

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Zucchini Pea and Pesto Lasagna

by AdamPosted onAugust 16, 2017February 25, 2018

A simple lasagna to make ahead for your work week Ingredients 1 tbsp canola oil 1/2 cup tomato sauce, divided 6 no-boil lasagna noodles 1/2…

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Fasulia with Tempeh

by AdamPosted onAugust 9, 2017February 25, 2018

#sogood Ingredients 2 tbsp canola oil 1 medium onion, chopped 2 cloves garlic, minced 4 medium tomatoes, chopped 1/2 lb green beans, stemmed and cut…

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Lemon Rice with Capers and Tofu

by AdamPosted onJuly 26, 2017February 25, 2018

A nice dish to share with friends (you might have to double or triple the recipe) Ingredients 3/4 cup rice, uncooked 1 tbsp canola oil…

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Peppery Squash and Bean Rice with Parsley

by AdamPosted onJuly 19, 2017February 25, 2018

A lightly sweetened rice dish for your next dinner Ingredients 3/4 cup rice, uncooked 1 tbsp canola oil 1 glove garlic, minced 1 medium onion,…

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Macaroni with Kale Pesto

by AdamPosted onJuly 12, 2017February 25, 2018

A tasty variation on normal pesto Ingredients 1 bunch lacinto kale, stemmed and chopped coarsely 2 tbsp walnuts, toasted 2 garlic scapes (or cloves), diced…

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Tempeh Black Bean Pineapple Lettuce Cups

by AdamPosted onJuly 5, 2017February 25, 2018

Have some extra lettuce this summer, enjoy these Southeast Asian-inspired lettuce cups. Ingredients 1 tbsp canola oil 1/2 medium green pepper, chopped 1 jalapeno pepper,…

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Hummus Tofu Lasagna-Pasta Bake

by AdamPosted onJune 28, 2017February 25, 2018

A yummy lasagna made with hummus and tofu instead of ricotta cheese. Ingredients 2 tbsp olive oil, divided 1 tbsp garlic, minced 1 small onion,…

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Black Bean and Rice Lettuce Cups with Quick Pickled Carrots and Radishes

by AdamPosted onJune 7, 2017February 25, 2018

Great tasting lettuce cups for your next “build-your-own-lettuce-cups” bar Ingredients 3/4 cup white vinegar 1 tbsp sugar 1 tsp salt 1/2 cup matchstick carrots 1/2…

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Asparagus and Mushroom Salad Pasta

by AdamPosted onMay 31, 2017February 25, 2018

Looking for a way to use your early summer lettuce, try this pasta recipe Ingredients 8 oz pasta, prepared 1 bunch lettuce, chopped 1/2 bunch…

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Tempeh Barbecue with Coleslaw

by AdamPosted onMay 24, 2017February 25, 2018

Kick the meat on this fun and delicious barbecue (sloppy joe) recipe Ingredients 2 tbsp apple cider vinegar 2 tbsp canola oil, divided 3 cups…

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Tempeh English Muffin Sandwiches with Spinach

by AdamPosted onMay 9, 2017February 25, 2018

A simple breakfast (or lunch or dinner) sandwich Ingredients 3 1/2 tbsp mayonnaise 1 1/2 tbsp grainy Dijon mustard 1 tsp dried tarragon 2 tsp…

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