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Risotto with Peas, Carrots, and Green Beans

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An authentic risotto is a creamy, Italian rice dish made from Arborio rice. This particular rice contains a lot of starch, so it works well in this dish to give the proper texture. I remember the first time I tasted a risotto at an Italian restaurant. It was heavenly! Risotto is a very popular dish, in and out of Italy, because it is so simple to make and versatile to flavor. You really can make a risotto with very few ingredients or you can create something quite complex. That is what makes it fun! Did you know that risotto is not just a dish, but it is also a method used to cook a variety of rice and grains? Other grains produce delicious risotto-style dishes that are incredibly good! This recipe is a basic risotto that is simple, comforting, and delicious. You can use any combination of vegetables that have been par-cooked in this recipe. Get creative and make something yummy! Ingredients: 5 cups vegetable stock 1/2 tsp sea salt 1/2 cup carrots 1/2 cup green beans 1/2 cup onions
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Sicilian Chickpea Stew with Swiss Chard

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Chickpeas are pretty cool. I have always loved the shape of the humble chickpea (a.k.a garbanzo bean). So cute with its almost tulip-like shape. Aside from its looks, it is very nutritious - a little "powerhouse" for digestive support! Did you know that 65-75% of the fiber found in chickpeas is insoluble fiber? This type of fiber remains undigested all the way down to the final segment of your large intestine, which is the colon. Can you say scrub brush? Recent studies have shown that chickpea fiber can be metabolized by bacteria in the colon to produce pretty large amounts of short chain fatty acids (SCFAs). These SCFAs provide fuel to the cells that line our intestinal wall. By supporting our intestinal cells, the SCFAs made from chickpea fibers can help lower our risk of colon problems, including colon cancer. Application: eat your chickpeas. Not only does this recipe highlight chickpeas, but swiss chard as well! Swiss chard is a beautiful vegetable in my opinion. It cont
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Mexican Pasta

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This pasta dish is one of my family's favorites. It is so easy to make, filling, delicious, and full of plant-based goodness! I substitute this pasta dish on "Taco Tuesday" sometimes and never hear a complaint! Roasted Vegetables   Parchment or Foil to line baking sheet  1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes (3 cups)  2 medium zucchini cut into 1/2-inch pieces  1 red bell pepper cut into 1/2-inch pieces  One 15-ounce can kidney beans, rinsed and drained  3 tablespoons grapeseed oil (or oil of choice) 2 teaspoons ground cumin  1 1/2 teaspoons dried oregano  1 teaspoon kosher salt  1 box pasta of choice  Chipotle Cream Sauce   1 can full-fat coconut milk, refrigerated overnight (coconut cream)  1 tablespoon fresh lime juice  1 teaspoon light agave nectar 2 tablespoons El Pato tomato sauce 1. Position an oven rack in the center of the oven and preheat the oven to 425 degrees F.Cover a heavy baking sheet with parchment or foil.  2. In a
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Vegetable Tagine

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Definition of tagine: a slow-simmered stew of northwestern Africa traditionally cooked in a covered earthenware pot. Let me be clear - you do not have to cook a tagine in a covered earthenware pot. (I don't even own an earthenware pot...) Let me tell you that this tagine is  INCREDIBLE ! It is the perfect balance of flavors. Perfection I tell you. The layers of flavor sing in your mouth and just when you think you have tasted all the nuances in this dish... BAM ! Another flavor hits the palate! Look at that laundry list of flavorful ingredients? Not only is this dish out-of-this-world delicious, BUT it also contains many health-promoting properties. This dish is chock full of fiber, antioxidants, anti-inflammatory spices, and some healthy fat. I served this with a simple cous-cous, but it is also delicious with different grains such as quinoa, millet, or even rice. This will be a go-to one pot dish you will want to make again and again and again! Ingredients: 1 1/2 cups cooked
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Yaki Udon

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When I was in college, I used to frequent a Japanese restaurant for their delicious noodles. I didn't know the name of the noodles because it was in Japanese, but I thought they were delicious! Years later, I discovered that Udon noodles are traditional Japanese wheat based noodles! They are typically served in soups or stir-fried with vegetables. I love Soba noodles, but Udon noodles are thicker and chewier in their texture. This recipe is a stir-fry of Udon noodles, onions, ginger, mushrooms, carrots, red pepper, and green onions which are enveloped in a sweet, slightly spicy sauce. The noodles are incredibly tender and chewy. This dish hits the palate in such a pleasing way with sweet, salty, a bit sour – it is umami. This is a challenging dish because of the time commitment and effort in making the noodles, but one bite of this dish makes all the effort worth it!  Note: this recipe is not gluten-free and sadly, the gluten is what gives these noodles their distinct, chewy textu
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