Mighty Bowls of Goodness, Dinner-Style

Mighty Bowl of Goodness
This colorful one-dish meal will become a new favorite.

Ingredients

• 1 cup quinoa
• 1 cup Green Lentils or Mung Beans
• 1 bunch kale, stemmed, chopped and steamed or 1 head broccoli, cut into florets and steamed
• Choice of grilled tofu, chicken or salmon
• 1 avocado, cut into wedges
• Mike's All Purpose Seasoning "Original Recipe"
• 1 lemon, cut into wedges

Cook quinoa and lentils or mung beans separately according to package instructions. Divide quinoa among four bowls. Top with lentils, kale or broccoli and your choice of tofu, chicken or salmon. Garnish with avocado. Serve at the table with Mike's seasoning and lemon wedges.

Tempeh Curry

Tempeh Curry
Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.

Ingredients

• 1 cup long-grain brown rice
• 2 cups water
• 1 (8 oz) package tempeh
• 1 1/2 cup low-sodium vegetable broth
• 1 medium yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 Tbsp freshly grated ginger
• 1 Tbsp ground curry powder
• 2 tsp ground cumin
• 1 (13.5 oz) can light coconut milk
• 1 large sweet potato, peeled and cut into 1/2-inch chunks
• 1/2 lb green beans, trimmed and cut into 1-inch pieces
• 1/4 cup chopped cilantro, divided
• 1/4 tsp sea salt

Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.

Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.

Chai Smoothie

Chai Smoothie
Taking the time to soak the dates ensures that they will puree and sweeten this simple treat. Add ice if you like a thicker smoothie.

Ingredients

• 6 pitted dates
• 1 1/2 cup unsweetened almondmilk
• 2 teaspoons unsweetened cocoa powder
• 1 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon vanilla extract

Place dates and almond milk in a medium bowl or liquid measuring cup and chill for 2 hours to soften dates. Put dates, almond milk, cocoa powder, ginger, cinnamon, cardamom, nutmeg and vanilla in a high speed blender and blend until smooth. Serve immediately.

Tahini Mashed Potatoes

Tahini Mashed Potatoes
*Batch Cooking Recipe*
These potatoes are rich and creamy without the addition of dairy ingredients. The flavor is classic enough to serve alongside any holiday roast, or increase the tahini by a tablespoon or two and pair them with Middle Eastern dishes in place of rice or couscous.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch chunks
• 7 garlic cloves, peeled
• 1/4 cup tahini
• 1 cup plain soymilk
• 1 tablespoon lemon juice
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoon toasted sesame seeds

Place potatoes and garlic in a large saucepan, cover with cold water by 1 inch and bring to a boil. Lower heat, partially cover pan, and simmer until potatoes are very tender, 15 to 20 minutes. Drain, return potatoes and garlic to pan and add tahini. Mash with a potato masher or large fork until very smooth. Place over low heat and stir in soymilk, lemon juice and salt; add a little more soymilk if potatoes are too thick. Spoon into a bowl and garnish with sesame seeds.

Yellow Split Pea & Sweet Potato Soup

Yellow Split Pea & Sweet Potato Soup
*Batch Cooking Recipe*
This recipe can easily be cut in half to make a smaller batch. Keep cooking times the same but use exactly half of each ingredient.

Ingredients

• 8 1/2 cups water
• 1 large onion, chopped (about 2 cups)
• 1 tablespoon freshly grated ginger
• 2 cups dried yellow split peas
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1/2 cup toasted pumpkin seeds

Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.

Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand held immersion blender or in batches in a food processor until smooth and creamy. Garnish with pumpkin seeds.

Blueberry Muffin Smoothie

Blueberry Muffin Smoothie
A fresh and filling breakfast shake reminiscent in flavor of a blueberry muffin! Oats and omega-3 essential fatty acids from flax oil help you power through a busy morning.

Ingredients

• 1 1/2 cup of orange juice
• 2/3 cup fresh or frozen blueberries
• 1/2 cup of rolled oats
• 2 T of flax oil
• 1/2 t of cinnamon
• 1 cube of ice

Purée all ingredients in a blender and serve immediately.

Eggplant Bolognese

Eggplant Bolognese
*Batch Cooking Recipe*
The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.

Ingredients

• 1 cup dry red wine
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 medium eggplant (about 1 pound), peeled and chopped
• 12 ounces button or cremini mushrooms, chopped
• 2 teaspoons chopped fresh rosemary
• 3 tablespoons no-salt-added tomato paste
• 1 (28 ounce) can no-salt-added crushed or diced tomatoes
• 1 1/2 cup low-sodium vegetable broth
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup plain unsweetened almond milk
• 3 tablespoons chopped fresh basil, divided
• 1 pound whole wheat or other whole grain pasta

Bring red wine to a simmer in a large pot over medium heat. Add onion, carrots, celery and garlic and cook , stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes. Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes. Stir in tomato paste and cook 1 minute, stirring constantly. Add tomatoes, broth and pepper and bring to a boil, stirring frequently. Reduce heat to medium low and simmer 20 minutes, stirring occasionally. Remove from the heat and stir in almond milk and 2 tablespoons chopped basil.

To serve, cook pasta in boiling water until al dente. Drain thoroughly. Serve sauce over pasta and garnish with remaining basil.

Collard Rolls

Collard Rolls
*Batch Cooking Recipe*
Sturdy collard leaves make excellent nutrient-dense wrappers for a tasty mixture of aduki beans, bell pepper and brown rice.

Ingredients

• 2 bunches collard greens
• 1/3 cup orange juice
• 3 tablespoons tahini
• 1 clove garlic, minced
• 2 cups cooked brown rice
• 1 (15 ounce) can no-salt-added aduki beans, rinsed and drained
• 1 red bell pepper, finely chopped
• 2 teaspoons toasted sesame seeds

Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Cook 5 minutes or until just tender. Gently remove leaves from water and drain in a colander. Carefully transfer 12 largest leaves to a baking sheet lined with paper towels. Chop remaining leaves and squeeze to drain excess liquid (you should have about 1 cup chopped leaves).

In a large bowl, whisk together orange juice, tahini and garlic. Add chopped collards, rice, beans, bell pepper and sesame seeds. You will have about 4 cups mixture. Arrange a reserved collard leaf on your work surface and top with 1/3 cup rice filling. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling and serve.

Baked Fries

Baked Fries
Serve these oil-free fries with your favorite veggie burgers. Reheat leftovers for use in breakfast tacos.

Ingredients

• 2 lbs potatoes (sweet or russet)
• 2 Tbsp vegetable broth
• 4 cloves garlic, minced
• 2 tsp onion powder
• 1/2 tsp Mike's All Purpose Seasoning "Original Recipe"

Preheat oven to 400°F. Slice potatoes into thin matchsticks and place in a large bowl with broth. Toss until coated. Add garlic, onion powder and seasoning and toss until evenly coated. Place potatoes in a single layer on prepared baking sheets.

Bake 20 minutes. Turn potatoes and continue to bake 20 to 25 minutes longer or until crisp-tender.

Sesame Peanut Noodles

Sesame Peanut Noodles

Serve this colorful noodle dish at room temperature or chilled.

Ingredients

• 1 (12 ounce) 100% whole grain soba noodles
• 2 cups snow peas, strings removed
• 2 Tbsp creamy peanut butter or almond butter
• 2 Tbsp rice vinegar
• 1 Tbsp reduced sodium tamari
• 1 Tbsp sesame tahini
• 1/8 tsp crushed red chile pepper
• 1 1/2 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup sliced green onions
• 3 Tbsp toasted sesame seeds

Cook soba noodles according to package directions. Add snow peas with 1 minute cooking time remaining. Drain noodles and snow peas thoroughly. 

Meanwhile, in a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper. Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles. Add noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat noodles and vegetables thoroughly with sauce. Serve at room temperature or chilled.

Mixed Berry Juice

Mixed Berry Juice
Use any favorite fruits such as peaches, raspberries or bananas.

Ingredients

• 2 apples
• 1/2 cup fresh or frozen blueberries
• 1/2 cup fresh or frozen raspberries
• 1/2 cup fresh or frozen strawberries

Add apples and berries in a juicer. Note: Make it a smoothie by adding 1/2 cup unsweetened almond milk.

Sweet Potatoes, Collards & Beans

Sweet Potatoes, Collards & Beans
*Batch Cooking Recipe*
Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.

Ingredients

• 2 medium sweet potatoes
• 1 cup vegetable broth, divided
• 4 green onions, sliced and dark green parts reserved for garnish
• 1 red bell pepper, cored, seeded and chopped
• 1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
• 1 (15 ounce) can no-salt-added aduki beans, rinsed and drained
• 4 teaspoons toasted sunflower seeds
• 1 lime, cut into 4 wedges

Preheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks.

Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.

Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.

Chili

Chili
Make this simple yet tasty recipe and enjoy for dinner or for lunches throughout the week. Substitute black beans or pinto beans or use a combination of your favorite. Note that this recipe makes a small batch, so double it if you want leftovers.

Ingredients

• 1/2 medium yellow onion, chopped
• 1/2 large green bell pepper, chopped
• 3 cloves garlic, finely chopped
• 2 cups low-sodium vegetable broth, divided
• 2 teaspoons no-salt-added chili powder
• 2 (15 ounce) cans no-salt added kidney beans, rinsed and drained
• 1 (15 ounce) can no-salt-added diced tomatoes
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped cilantro (optional)
• Sliced fresh jalapeño peppers (optional)

Heat a large saucepot over medium-high heat until hot. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated. Stir in chili powder and cook 1 minute, stirring constantly. Add remaining broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper. Serve with cilantro and jalapeños, if using.

Seeing Double Green Juice

Seeing Double Green Juice
Try this juice for an on-the-go breakfast that's packed with the nutrients of hearty greens but tastes like a perfect blend of fruit.

Ingredients

• 2 dried apricots or 4 pitted dates
• 1 banana
• 1 cup chopped kale leaves
• 1 cup spinach leaves
• 1/2 cup fresh or frozen berries

Add apricots, banana, kale, spinach and berries in a juicer. Note: Make it a smoothie by adding 1 1/2 cup unsweetened almond milk.

Black Bean Soup

Black Bean Soup
*Batch Cooking Recipe*
Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans. Serve with salsa, if you like.

Ingredients

• 1 pound dried black beans (about 2 1/2 cups), rinsed
• 2 medium onions, chopped
• 1 large red bell pepper, seeded and chopped
• 4 cloves garlic, finely chopped
• 1 tablespoon ground cumin
• 1 teaspoon ground chipotle pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lime juice
• 1/2 ripe avocado, chopped

Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.

In a large pot, bring 1/2 cup water to a simmer over medium-high heat. Add onions, bell pepper and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes. Stir in cumin and chipotle and cook 1 minute, stirring. Add drained beans and 9 cups water. Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice. Spoon into bowls for serving and garnish with avocado.

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Fall Snack

Ingredients

• Pumpkin Seeds
• 1 teaspoon salt
• 1 teaspoon garlic powder

Remove and rinse the pumpkin seeds.  Lay flat to dry on a paper towel. Preheat oven to 300-degrees. Spread seeds in single layer on a large cookie sheet.  Sprinkle salt and garlic powder. Season to taste.  Place in preheated over for an hour to an hour and a half. Store in an airtight container for up to 1 week.