Try out these Eat Right. Live Well recipes!
The Best Vegan Chili Ever
- 2 Tbs olive oil
- 2 medium white onions, chopped
- 1 bell pepper, diced
- 1 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 tsp ground cumin
- 2 Tbs chili powder
- 1 1/2 cups each of cooked kidney, black and garbanzo beans
- 6 oz tomato paste
- 28 oz can crushed tomato
- 8 oz tomato sauce
- 1 cup frozen corn
- 1 tsp maple syrup
1. Saute onione in olive oil until tender
2. Add spices and cook additional 1-2 minutes
3. Add tomato paste and stir for 1 minute
4. Add remaining ingredients and heat, covered, over moderate heat, stirring occasionally, for about 30 min.
The Best Vegan Lasagna
- 1 cup dried red lentils
- (2) 25-ounce jars marinara sauce
- 1 cup raw cashews
- 16 ounce firm tofu, patted dry with paper towels
-1/2 cup nutritional yeast
- 3 tablespoons fresh lemon juice, from about 2 lemons
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 2-3 cups baby spinach
- 1 box lasagna noodles, whole grain or gluten free if needed
1. First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
2. Preheat the oven to 350 degrees.
3. Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
4. Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9x13 inch casserole dish or lasagna pan. Spread it around evenly. Next, add 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
5. Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
6. While the lasagna is cooking, make your Vegan Mozzerella Cheese, if using.
7. If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzerella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve!
Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce
- 12 ounces wild-caught salmon, about 2 fillets, cooked
- 1 small sweet potaato, cooked and peeled (about 1/2 cup)
- 1 tablespoon seafod seasoning
- 3-4 tablespoons chopped fresh dill or 3 teaspoons dried dill weed or more to taste
- 2 eggs, lightly beaten
- 1/3 cup finely sliced green onions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Combine all ingredients in a medium mixing bowl.
- Using 1/3 cup measuring cup, scoop batter and shape into 7 cakes.
- Sauté cakes 3-5 minutes on each side.
- Once lightly browned on both sides, remove from skillet and transfer to paper towel lined plate.
For the Creamy Dill Sriracha Sauce:
- 1/3 cup fat free plain Greek yogurt
- 3 tablespoons mayo or additional Greek yogurt
- 1 clove garlic, finely minced
- 1 tablespoon chopped fresh dill or more to taste
- 1/2 teaspoon honey
- Salt and Pepper, to taste
- 1-2 teaspoons sriracha sauce or more taste
- Simply combine all ingredients in a small bowl. Enjoy!
Mashed Butternut Squash
Ingredients: (6 Servings)
- 2 butternut squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- Pinch of cayenne pepper
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Rub cut sides of squash evenly with oil; arrange the squash, cut-sides down, on the prepared pan. Roast until very tender, 40 to 50 minutes. Let cool for 5 minutes.
- Scoop the flesh from the squash and transfer to a food processor. (Discard squash skins.) Add butter, salt, allspice and cayenne to he food processor; process until smooth, about 1 minute.
Fall Spiced Walnuts
- 2 lbs. walnuts
- 1 cup maple syrup
- 1 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 cup water
- Mix maple syrup with spices
- Add enough water to make it messy (1/2 cup)
- Add walnuts and mix enough to coat the nuts
- Spread out on a foil-lined baking sheet
- Bake at 200F for 1 hour being sure to stir every 20 minutes
- Take out and let cool completely
- Store in an airtight container for up to 2 weeks or freeze for three months
Flourless & Healthy Pumpkin Chocolate Chip Cookies
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 2 tablespoons honey
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- Pinch of Salt
- 1 cup oat flour oats that have been blended
- 1/2 cup dark chocolate chips or milk chocolate, semi-sweet, or nuts
- 1/4 cup chocolate chunks optional
1. In a bowl, beat together the pumpkin, honey, egg, and vanilla extract. Beat in the brown sugar.
2. In another bowl, stir together the cinnamon, pumpkin pie spice, baking soda, salt, and oat flour.
3. Oat flour is just old-fashioned or quick oats that have been blended in a blender or food processor until they are at a flour consistency. *Make sure to measure the oat flour AFTER blending the oats and not before*
4. Combine the wet and dry and mix until just combined. Do not overstir.
5. Stir in the chocolate chips.
6. Chill the dough for 30 minutes and then preheat the oven to 350 degrees F.
7. Using a cookie scoop, scoop out the dough onto a cookie sheet.
8. Press the chocolate chunks (and extra chocolate chips if desired) into the tops of these cookies and bake for 6-8 minutes.
9. These cookies taste best (in my opinion) a little under-baked. They are soft, chewy and chocolatey!
Fall Harvest Granola
- 3 cups rolled oats
- 1 1/4 cup raw honey
- 1/4 cup extra virgin coconut oil, melted
- 1 tbs. chia seeds
- t tsp. pumpkin pie spice
- 1/2 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/3 cup dried cherries
- 1/4 tsp. sea salt
1. Preheat oven to 325 degrees F.
2. Heat the coconut oil and honey on low.
3. Mix the dry ingredients (except for the dried cherries) with the coconut oil and honey in a large mixing bowl until combined.
4. Spread on cookie sheet. Bake for 30-45 minutes stirring every 5 minutes or so, until lightly browned.
5. Remove from the oven and mix in the dried cherries.
6. Allow the granola to cool completely before storing
7. Store in a mason jar or an air tight container in the pantry for 2-3 weeks or in the freezer for up to 6 months.
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