Recipes Archives - Page 5 of 13 - Sole to Soul Coaching

December 16, 2020

Plant Based Bolognese

Plant Based Bolognese INGREDIENTS: 1 Shallot 3 Garlic Gloves 2 Carrots Fresh Rosemary (or spice) 4 oz cauliflower florets 1/4 chile flakes (optional) 14 oz crushed can of tomatoes  2 TBS Red Miso Paste PREPARATION: Chop the shallot, garlic, carrots and cauliflower.  Put the shallots and garlic in a food processor and pulse.  Add the

December 12, 2020

Creamy Wild Rice Mushroom Stew — Crock Pot

CREAMY WILD RICE MUSHROOM STEW – CROCK POT INGREDIENTS: 1 medium yellow onion diced 3-5 stalks of celery diced 1 cup or more carrots diced 8 ounces any type of mushrooms sliced (or a mix of mushrooms). NOTE: The recipe also calls for crimini mushrooms — but I couldn’t find them at 2 different stores

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})

October 08, 2020

CleanChristine Antioxidant Smoothie

CleanChristine Antioxidant Smoothie (and overall optimal health sip!) INGREDIENTS: 1-2 cups frozen wild blueberries 1 frozen or fresh banana 3-4 TBS Flaxseed (best if it’s ground fresh — can store in fridge for 5-6 days) 1-2 juice from limes 1 cup + spinach 1 scoop clean and vegan vanilla protein powder (optional) Ice (optional) 1-2

September 21, 2020

Tofu Feta Cheese

TOFU FETA CHEESEINGREDIENTS:1 package, organic, non-GMO, firm tofu 1 cup of water 1/4 cup cider vinegar 1 -2 lemon(s)  Bunch of oregano 3-4 TBS nutritional yeast 2 gloves garlic 1/2 tsp dried thyme PREPARATION:Put the water, peeled garlic, and cider vinegar in a saucepan and bring to a boil.  Drain the tofu and cut in

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