Dinner Archives - Page 2 of 5 - Sole to Soul Coaching

February 23, 2021

Lemon Braised Chickpeas with Rosemary & Cashew Cheese

LEMON BRAISED CHICKPEAS WITH ROSEMARY & CASHEW CHEESE INGREDIENTS: 1 onion 2 garlic gloves 1/4 oz fresh rosemary 1/4 cup Kalamata olives 13.4 oz chickpeas 8 oz red bliss potatoes 2 TBS capers 4 oz or more of curly kale 2 lemons 2 oz cashew cheese (brand: Treeline Soft French-Style  PREPARATION:  Preheat the oven to

January 10, 2021

Vegetarinan Chili

Vegetarian Chili INGREDIENTS: 1 TBS Olive Oil 1 medium onion chopped 2-4 whole carrots, diced 4 gloves of garlic, minced 1 sweet red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno pepper, chopped (optional) 2 TBS chili powder 1 tsp cumin 1 can low sodium,  organic kidney beans (rinsed or keep liquid) 1

January 09, 2021

Smokey Bean Tacos

Smokey Bean Tacos INGREDIENTS: 15 oz can of no salt added fire roasted tomatoes (I could not find fire roasted tomatoes so I added about a tablespoon of Liquid Smoke 1 cup diced onion 1 cup diced seeded poblano pepper 1 TBS minced garlic 1 TBS fresh oregano or 1 tsp dried 1 tsp ground

January 02, 2021

Spinach and Mushroom Lasagna from “UNDO IT!”

Spinach and Mushroom Lasagna from “UNDO IT!” INGREDIENTS: 32 tunes frozen chopped spinach, thawed 16 ounces cremini and/or button mushrooms 1/4 tea fine sea salt, divided 1/4 freshly ground black pepper 2/3 cup Roasted Garlic,puree  24 ounces tofu, blotted dry and finely crumbled 1/4 cup nutritional yeast 1/2 cup finely packed basil leaves, finely chopped

November 05, 2020

Wild Mushroom, Ginger and Minted Brussels PHO SHOW

WILD MUSHROOM, GINGER and MINTED BRUSSELS PHO SHOW INGREDIENTS: 1 TBS olive oil or spray oil 1/2-1 onion diced 1 pound Brussels s sprouts trimmed 4 cups low-sodium vegetable broth 1 TBS fresh grated ginger 4 ounces wild mushrooms (mix them up) 1 large or 2-3 small portobellos mushrooms, cubed 8 ounces white button mushrooms,

November 01, 2020

Wild Mushroom, Ginger and Minted Brussels Pho Show

Wild Mushroom, Ginger and Minted Brussels Pho Show INGREDIENTS: 1 TBS olive oil or spray oil 1/2-1 onion diced 1 pound Brussels s sprouts trimmed 4 cups low-sodium vegetable broth 1 TBS fresh grated ginger 4 ounces wild mushrooms (mix them up) 1 large or 2-3 small portobellos mushrooms, cubed 8 ounces white button mushrooms,

October 19, 2020

Italian Cannellini Bean Stew

Italian Cannellini Bean Stew INGREDIENTS: 1 onion 2 garlic gloves 1-3 carrot(s) 1-3 celery stalk(s) 4 oz mustard greens 1 lemon 13.4 oz cannellini beans 2-4 veganItalian Sausages (or any vegan sausages) 1 tsp herbs de Provence (or Italian herbs) 2 cups of vegetable broth 1-2 TBS soy-free vegan parmesan or Nutritional Yeast PREPARATION: Peel

October 17, 2020

Coconut & Red Lentil Soup

Coconut and Red Lentil Soup INGREDIENTS: 1 1/2  TBS cumin seeds 1 TBS coriander seeds 1/2 TBS Black Pepper 2 TBS Olive Oil 1 Small Onion – diced 1 1/2 cups red lentils 4 to 5 cups vegetable stock (or water) One 12-ounce can coconut milk 2 TBS minced or grated (not zested) fresh ginger

October 17, 2020

Crazy Sexy Bean Chili

Crazy Sexy Bean Chili INGREDIENTS 1 1/2  TBS cumin seeds 2 TBS olive oil 1 white onion 3 garlic gloves, minced 1 jalapeño, finally diced (for less heat remove the seeds and use less or none)  2 TBS chili powder 1 1/2 cups ground seitan (alternatives:  crumbled tempeh, {wheat free}, or finely chopped mushrooms (soy-free})

September 09, 2020

Carrot Socca Cakes with Green Beans Almondine and Olive Relish

Carrot Socca Cakes with Green Beans Almandine and Olive Relish INGREDIENTS: 1/4 oz Fresh Parsley (or a bunch) 2 garlic gloves 3/4 cup garbanzo bean flour 3 tbsp hemp seeds 4 carrots 1 – 2 lemon (s)  3 tbsp vegan mayo 4 oz roasted red peppers 1/4 cup Kalamata olives 1/4 cup sliced almonds 6