lunch & dinner recipes
LEntil stuffed peppers
These peppers not only look delicious, but they are packed with flavor and are a great, anytime meal with the stuffing being easily adapted to fit your protein preference of the week!
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 4 medium bell peppers, any color, tops removed
- 1/4 cup yellow onion, chopped
- 1 packaged pre-cooked Trader Joe's Lentils
- 1 can great northern white beans, rinsed
- 1 cup canned tomatoes in juice / tomato sauce
- Additional veggies may also be sauteed in, per your preference
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp hot sauce, also optional
- dash of salt and pepper
- Chop & sauté the top of the peppers you're using for your stuffing along with 1/4 cup chopped onion, 2 cloves garlic in olive oil
- Once softened and onions translucent, mix in pre-cooked lentils, beans, canned tomatoes, and seasoning. As mentioned, any protein or veggie can be added in here -- sometimes I'll also add tempeh to the mixture or use ground turkey/beef instead.
- Continue to heat on stove top until thickened, about 5 more minutes.
- Stuff peppers with above mixture.
- Pop peppers in the oven at 400F for about 15-20 minutes, until soft.
- Serve as pictured or with feta cheese, or mixture can be used over a bun/toast, or with a salad/wrap.
Any-kind pasta & Salad
With so many varieties and flavors of pasta out on the market, it's hard to choose on that will be right for you -- consider the functionality of the pasta in the particular dish you're making -- is it the main source of protein? will it be the primary source of whole grains? or is it just a complimentary addition to the dish? If one of the former, choose a pasta with >3-4 g fiber, whole grains as the first ingredient, and >5-6 g protein, if possible. If the later is true, pick ANY pasta, enjoy it, and
- 1 cup Trader Joe's lentil pasta, cooked according to package directions
- 1/2 cup canned tomatoes in sauce
- 1 cup Trader Joe's boxed dry falafel mix
- Salad, greens, cruciferous add-ins
- Make pasta, as directed.
- Toss with canned tomatoes/tom sauce until evenly coated.
- Make falafel, also as directed. Mix package with water + let sit + form into balls —> prepare as desired -- I air fryed mind for 5-8 minutes!
- Combine pasta and falafel and serve over spinach or mixed with other greens.
**attn** again, any pasta or protein OR veggie subs are encouraged here -- get creative and start mixing / matching to find your favorite duo!
vegan cashew ginger soup
Weird confession time...I really, really like cold soup.
In other words, I honestly, unashamedly enjoy savory-vegetable smoothie bowls...especially if they’re spicy, even more if there’s enough for 1-2 meals later —> and then I’m really in luck if it’s 75 degrees in February and I can eat it cold! This vegan soup fits that bill by being delicious warm or cold, any time of year, and is easy enough you'll want to make it that often, I promise!
- ¾ cup cashews
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 6 carrots, sliced
- 1 cup frozen cauliflower
- 1-2 stalks celery
- 1 tsp ginger
- 1-2 tsp hot sauce
- 1 tsp salt
- water, to cover (I used chicken broth)
- Cashews / pistachios / other nuts for topping
- Place all ingredients except for cashews in a medium-sized soup pot. Add enough water to just cover the vegetables.
- Bring to a boil, then lower the heat to a simmer. Cover and cook for 20 minutes.
- Add the contents of the pot to a blender along with the cashews.
- Blend until smooth and creamy [eat warm...or cold, I won’t tell]