Spring Vegetable Sauté - Heat 1 tablespoon of the olive oil in a large skillet. When it's hot enough to sizzle a piece of artichoke, add all the artichokes, cut side down and cook over medium heat until golden brown.
UnTuna Salad - Rinse and drain garbanzo beans and then pulse in a food processor until just chopped – don't over process, you want them to be chunky. Stir in rest of ingredients.
Creamy Kale Salad - Remove kale leaves from stems and wash and dry thoroughly. Chop kale into small piece and place into a large bowl. Add the ½ tbsp. lemon juice, ½ tbsp. olive oil and 1/8 tsp. sea salt to the kale and massage the kale until it gets soft.
Turn oven to 375. Black Bean Stuffed Mushroom Caps - Place the portobello's onto a cookie sheet, drizzle with EVOO and put into the oven for 10 minutes, until they lose their firmness.
Cheezy Veggie Tofu Scramble- Drain tofu well. In a large bowl, mash up tofu so it is like the consistency of scrambled eggs. Then add in nutritional yeast, tamari and herbs, combine, and set aside.
Roasted Portobello Mushrooms - Wash mushrooms and pat dry. Place mushrooms, face down on a cookie sheet. Drizzle with olive oil, salt and pepper and put in oven at 400 degrees for 10 minutes. While mushrooms cook, dice your onion and peppers.
Steam green beans, take out while they still have a crunch left (al dente). Add tomatoes and onion, either sliced thin or in big chunks (whatever your preference). Drizzle olive oil and lemon juice, salt and pepper to taste.
Looking for something spicy and delicious? We've got the meal for you! Add additional spices if you like to take risks or follow the recipe exact, you wont be disappointed we promise!
