Quinoa and black beans 

Ingredients:

• 1 teaspoon olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup prepared quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and ground black pepper to taste
• 1 cup frozen carrots/peas
• 2 (15 ounce) cans black beans, rinsed and drained (or fresh prepared)
• 1 cup chopped dates
• 1/2 cup chopped walnuts

Directions:

• Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper.
• Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• Stir frozen veggies into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans.
• Add dates and walnuts to mix and serve

Butternut Squash Coconut Chili

Ingredients:

• 1 small onion chopped
• 2 stalks of celery chopped
• 2 full carrots chopped
• 2 medium apples chopped (peeled)
• 2 cups of peeled and chopped butternut squash
• 6 cloves of garlic peeled and finely minced
• 1 can of black beans (drained and rinsed)
• 1 can chickpeas (drained and rinsed)
• 1 can coconut milk
• 2 teaspoons of chili powder
• 1 tablespoon ground cumin
• 1 teaspoon of dried oregano
• 2 cups of vegetable broth
• 2 tablespoons of tomato paste
• salt & pepper to taste
• Chopped fresh parsley and shredded unsweetened coconut (for garnish)

Directions:

• Place all ingredients except garnishments in a slow cooker.  Cook on high for 4-6 hours or low for 8 hours.  During last hour taste and season with salt and pepper as desired (can add more chili pepper too or a pinch of cayenne pepper if you want it on the spicy side).  In the last 30-45 min check to see if chili needs more vegetable broth and leave the lid off to let it thicken up.
• Serve over cooked quinoa or rice and garnish with fresh herbs and coconut.

Curry Zoodles

serves 4-6

Ingredients:

•3 tsp turmeric

•2 tsp coriander

•2 tsp cumin

•2 tsp unrefined salt

•4-5 cloves garlic, minced

•1 inch piece of fresh ginger, grated (or 1 tsp dried ginger powder)

•2 tbsp vegetable broth

•1 cup vegetable broth

•1 and 1/4 cup full fat coconut milk

•3 medium carrots, chopped

•1 red pepper, diced

• 1 bag frozen peas

•8-10 medium zucchinis, spiralized into noodles

•juice from 1 lemon

Directions:

1- Combine turmeric, coriander, cumin, salt, chopped garlic, and grated ginger in a small bowl. Set aside.

2- In a large skillet or pot over medium/high heat, sauté spices using the vegetable broth and cook for about 3-4 minutes. Then add the rest of the vegetable broth and coconut milk. Stir to combine.

3- Add in carrots, peas and red pepper. Bring to a boil then turn down heat and simmer for 5 minutes. Then add zucchini noodles and cook for another 5 minutes.

4- Squeeze in lemon juice and dig in! Can be served over brown rice or quinoa.