Five Minute Ramen

Ramen package

Broth (Best with Sustainable Broth Recipe)

Miso paste (red, white)

Green onions

Shitake mushrooms

1/2 carrot

Bring broth to a light boil. Add frozen broccoli and slivered carrots. Cook 2-3 minutes

Add ramen noodles, discarding flavor package. Cook for one minute, remove from heat.

sautée mushrooms and chop green onions.

Add 1-2 tbsp to ramen mix, add vegetables, serve.

Note: do not cook or boil miso. Miso should be added after removed from heat to avoid changing the flavor and killing the probiotic properties as it is a fermented product.

Easy Roasted Butternut Squash Pasta

Cut squash into four pieces, scoop out seeds, set seeds aside.

lightly drizzle avocado oil and sprinkle a little salt and pepper. Bake squash at 425 meat side down for about 40 minutes or until tender

Set squash aside to cool.
Rinse seeds and remove pulp. Dry with paper towel. Add seeds to baking sheet. Sprinkle lightly with salt, pepper, and paprika. Bake seeds for 10-20 minutes at 250, mixing halfway through.

Prepare Banza chickpea cavatappi noodles (or your favorite noodle)

Once squash is cool, scoop meat out of 2 of the four pieces (save the other two pieces for another meal) placing directly into blender. Add 1/2 cup of plant based whipping cream or coconut cream, 4 tbsp of nutritional yeast, a heavy dose of paprika, a pinch of salt, and a splatter of pepper. Blend and add to prepared pasta. Add roasted seeds. Taste and season to liking

Good source of zinc, protein, fiber, vitamin E, A, and C, magnesium and potassium.

Burrito bowl Rice and Beans

2 cups brown rice

4 cups homemade vegetable broth

1 can 8 oz black or kidney beans, rinsed

1 red onion

4 garlic cloves, minced

2 bell peppers, diced (I like to use different colored peppers)

2 tbsp avocado oil

2 tbsp salt

1 tbsp paprika

1 tbsp chili powder

1 tbsp coriander

1 tbsp taco seasoning (I use Penzey’s spices)

1 tsp cumin

1 bunch cilantro, minced (optional)

Tofuffi sour cream (optional)

Tortilla chips (optional)

Prepare brown rice as directed using broth instead of water (I use my instapot for quick prep)

Use large skillet and heat to medium, adding oil when hot.

Add diced onion and sauté for approximately 5 minutes until edges start to brown. Add garlic. Stir until fragrant. Add diced bell peppers and salt, stir, and cook for 5-7 minutes. If mixture seems a little dry or begins to stick, add a little water or broth . I usually end up adding about 1/4 broth while my veggies cook. Add the beans during the last couple minutes of the veggies- just long enough to get them hot. Add the remaining spices and mix well. Add spiced vegetables to your prepared rice, stir well.

Taste and adjust seasonings to your preference. I usually add a little more salt and chili powder and spice.

Top with sour cream and cilantro. serve with tortilla chips.

Vegan Cornbread

1 cup whole grain, stone ground corn meal

1 cup all-purpose flour

1 1/3 cup macadamia milk (I use unsweetened but sweetened can be used as well)

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp milled flax

10 tbsp water

1/2 cup water

1/4 cup vegan butter, melted

Spray 8x 8 baking pan with avocado oil or alternate non-stick spray. Set aside. Preheat oven at 375 degrees.

Combine 1/2 cup water and milled flax seed. Mix well and set aside. This is your egg replacement.

Combine macadamia milk with corn meal. Mix until smooth and set aside for 10 minutes.

Combine flour, sugar, salt, baking powder, and baking soda until well mixed. Add butter, egg replacement. Mix well and pour into baking dish. Bake at 375 for 25-30 minutes.

Serve with plant-based buttery spread!

Sweet & Savory Alternative

Instead of using 1 1/3 milk,

Try 1/2 cup milk with 1/2 cup pineapple juice, add pineapple chunks and jalapenos to batter.