Avocado-Chickpea Sandwich

Ingredients:

• 1 avocado - pit removed and scooped from peel
• 2 scallions roughly chopped
• 1 large handful of fresh coriander (cilantro)
• 2 oz feta cheese
• 1 small lemon juiced - about 2 Tbs
• 15 oz can of chickpeas
• 1tsp cumin
• 2tsp curry powder (I used a bit more, because I like the curry flavor)
• Bread for sandwiches - I used toasted sprouted seed bread
• Fresh rocket [arugula] to add to the sandwich as topping.

Instructions

1. In a food processor, whirl together avocado, fresh coriander, feta and lemon. I like mine to be fairly chunky but you can process for a smoother blend if you want.
2. Add avocado mixture to a bowl.
3. Drain and rinse chickpeas. Smash chickpeas up so about half are smashed and half are whole.
4. Add smashed chickpeas to bowl with avocado mixture and add spices
5. Stir everything together.
6. Serve on bread - I used toasted sprouted seed bread and topped it with fresh rocket [arugula]
7. Enjoy!

Artichoke-Olive Ravioli w/ Lemon-Cashew Sauce

Ingredients:
1 Package of Rising Moon Creamy Artichoke & Olive Ravioli
2 hand fulls of Raw Cashews (I have small hands)
1/3 C Nutritional Yeast
1/5 Garlic clove (1 small clove)
Zest and juice of 2 Small Lemons
Splash of Dry Sherry
Salt & Pepper to taste (I go heavy on pepper, because I feel it complements the cashew sauce so well)
Rocket [Arugula] (optional)
Turmeric (optional for the color of sauce)

1. Cook the Ravioli according to package instructions
2.In the mean time, make the sauce...Combine all the ingredients (except the ravioli) in a High Power Blender (VitaMix)and blend well
3. Place drained/cooked ravioli in your plate, garnish with rocket and sauce.
4. Sprinkle with extra fresh ground black pepper.
5. Enjoy!

Artichoke & Organic Olive Ravioli - Made with Organic Ingredients - See more at: http://www.risingmoon.com/pages/productsearch.aspx?c=Frozen%20Organic%20Pastas&cid=52#sthash.MTurNYgf.dpuf

Artichoke & Organic Olive Ravioli - Made with Organic Ingredients - See more at: http://www.risingmoon.com/pages/productsearch.aspx?c=Frozen%20Organic%20Pastas&cid=52#sthash.MTurNYgf.dpuf

Artichoke & Organic Olive Ravioli - Made with Organic Ingredients - See more at: http://www.risingmoon.com/pages/productsearch.aspx?c=Frozen%20Organic%20Pastas&cid=52#sthash.MTurNYgf.dpuf

Lentil-Ginger Burger with Kimchi Mayo and Rocket

Vegan SouthWest Black Bean Burger

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs

Ingredients:

Vinnaigrette:

• 1 small clove garlic
• Kosher salt
• 1 1/2 tablespoons fresh lemon juice
• 1 small shallot, very finely diced
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon cumin
• Pinch cayenne; more to taste

Eggplant:

• 1 large globe eggplant (about 1 pound), trimmed and cut into 1/2-inch-thick rounds
• 3 tablespoons extra-virgin olive oil; more as needed
• Kosher salt.
• 1/4 cup crumbled feta
• 2 tablespoons coarsely chopped fresh cilantro

Directions

1. Make the vinaigrette: Mince the garlic. Combine the garlic and 1 tablespoon of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary

3. Grill the eggplant: Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

4. Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

 

 

Artichoke-Lemon Pasta

Ingredients:

Package of your favourite pasta (I used  Organic Penne) EVOO 1 Garlic Clove minced 1 small onion 1 Can of Artichoke Hearts (drained and chopped) 1 Tblsp of Italian Seasoning Zest and juice of 1 lemon 2-3 drops of Lemon Essential Oil (Optional, but its adds great lemon flavor) 2 C of White Wine 2-3 Tblsp capers with brine Parsley for ganish Salt and Pepper to taste Parmesan Cheese (optional) Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to the package directions. While waiting for the water to boil, start the sauce. Pour in enough olive oil to film the bottom of a large sauté pan. Over medium-low heat, cook the onion and garlic until soft and fragrant. Add the artichoke hearts, lemon zest and juice, essential oil, white wine, Italian seasoning and capers. Bring to a boil, lower the heat, and cook for about 10 minutes, until the liquid is syrupy and reduced by half. Season to taste with salt and pepper and keep on low until the pasta is cooked. Once the pasta is cooked and drained, toss with the sauce and the chopped herbs.  Enjoy!

Overnight Oatmeal with Fresh Fruit

Amazing Vegetarian Black Bean-Feta Burger

Vegan Strawberry Crumble

Ingredients:

• 1 cup flour
• 3/4 cup melted coconut oil (or vegan margarine)
• ¾ cup oats
• ½ cup brown sugar
• 1-2 tsp chai spice
• 2 Tblsp dried coconut
• 3-4 Lbs fresh strawberries 

1. Preheat oven to 400F.
2. Chop the strawberries and place it in an 9"x13"oven-safe dish
3. Mix all the remaining ingredients in a bowl. 
4. Top strawberries with the crumble mixture
5. Bake for about 30-35 minutes, or until the top has browned.
6.  Enjoy!

Roasted Asparagus with Citrus Honey Dressing

Vegetarian Panang Curry with Rice

Overnight oatmeal with fresh fruit

Spicy Thai Soba Noodle and Veggie Bowl