Easy Roasted Potatoes with Kale

1 lbs yellow fingerling potatoes, cut in halves

1/2 lb red little potatoes, cut in halves

2 cups of green beans, ends cut off and cut in halves

1 onion cut in half and then sliced thin

2 cups of kale, deribbed and cut into smaller pieces

3 garlic cloves, minced

3 tbsp avocado oil

1 tbsp thyme

1 tsp sage

1 tsp salt

Optional toppings:

Hummus

Hulled hemp seeds

Preheat oven to 425 degrees

Add all vegetables (except the kale), garlic, and oil. Mix well until vegetables are coated evenly. Sprinkle spices over vegetables, pour contents onto roasting pan and place in oven. Bake for about 25 minutes.

While the potato mixture is baking, prepare the kale by adding to the bowl you used to mix the veg, add a tsp of oil, and massage kale until well coated. When the mixture in oven reached 25 minutes, open oven and mix kale into vegetable mixture and bake for an additional ten minutes.

Serve with hummus and top with hemp seeds

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.