Lentils & Roasted Veggies in White Wine Sauce over Mashed Potatoes

This tasty dish consists of a bed of mashed potatoes, topped with lentils and roasted vegetables, and engulfed in a lemony white wine sauce. This meal is wholesome, satisfying, and super nutritious. Enjoy!

Makes about 4 servings

Ingredients:

• 1/2 cup of uncooked green lentils
• 4 carrots, chopped
• 1 zucchini, chopped
• 10 oz of cremini mushrooms, chopped
• olive oil
• salt and pepper
• 1/2 of a white onion, thinly sliced
• 1/2 tsp of minced garlic
• juice of 1 lemon
• 3/4 cup of dry white wine
• 1 cup of vegetable broth
• 2 Tbsp of fresh chopped parsley
• mashed potatoes: use my recipe here

Instructions:

1. Cook the lentils according to the package. Set aside once cooked.
2. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with foil. Place the carrots, zucchini, and mushrooms on the baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 35 minutes.
3. In the meantime, make the mashed potatoes using my Classic Vegan Mashed Potatoes recipe. Set aside until you are ready to serve.
4. Now make the white wine sauce. Heat 1 Tbsp of olive oil in a medium sized pot on medium/high heat. Sauté the onion until it is soft and starts to get golden on the edges. Add the garlic and season with salt and pepper. Next, add all of the lemon juice, white wine, vegetable broth, and parsley. Bring to a boil. Once boiled, put the lid on, turn the heat down to to low, and simmer for 10 minutes to cook off the wine.
5. It is now time to prepare your meal! Put a large scoop of mashed potatoes on a plate or bowl. Top it with a scoop of the roasted vegetables and a scoop of lentils. Finally, top everything with a generous scoop of the white wine sauce.

Benefits of this recipe:

-Lentils can help lower cholesterol, are high in protein, good for digestive health, and beneficial for heart health.

-Mushrooms are a great source of protein, fiber, antioxidants, and high in B vitamins.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Potatoes help to reduce inflammation in the body, lower blood pressure, stimulates brain function, prevents formation of kidney stones, relieves high blood pressure, prevents heart diseases, and facilitates digestion.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Roasted Cauliflower with Creamy Green Herb Sauce

This roasted cauliflower dish is coated in a creamy herb sauce with zesty hints of lemon, topped with a crunch of slivered almonds. This recipe makes about 5 servings. Enjoy!

Ingredients:

• 1 head of cauliflower, chopped into bite size pieces
• A drizzle of olive oil
• 1/2 cup packed fresh cilantro
• 3/4 cup packed fresh parsley
• 1 avocado
• juice of 1/2 a lemon
• 1/2 tsp of minced garlic
• 1/4 cup of olive oil
• 1/2 cup of chopped white onion
• 1/4 cup of water
• salt & pepper
• slivered almonds

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Place the chopped cauliflower onto a baking pan. Drizzle with olive oil. Bake for 25-30 minutes until the cauliflower is cooked and slightly golden.
3. In the meantime, make the herb sauce by blending the cilantro, parsley, avocado, lemon juice, garlic, olive oil, onion, water, and desired amount of salt & pepper together in a food processor.
4. Once the cauliflower is done cooking, remove from the oven and transfer to a large bowl. Pour the herb sauce on top and mix until everything is evenly coated. Top each serving with slivered almonds.

Benefits of this recipe:

-Cauliflower helps lower cancer risk, fights inflammation, decreases risk of heart disease, provides high levels of vitamins and minerals, improves digestion and detoxification, helps balance hormones, and preserves eye health.

-Avocado protects heart health, aids in better digestive health, protects from diabetes, balances hormones naturally, and boosts your mood. It is also great for keeping your hair, skin, and eyes healthy.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Autumn Vegetable Couscous

I am very excited for autumn to begin! That excitement motivated me to create this autumn vegetable couscous. This couscous dish is filled with hearty vegetables seasoned with fragrant fresh herbs, sweet gala apple chunks, and chopped walnuts. Enjoy!

Preparation + Cook time= 45 minutes

Ingredients:

• 1 head of cauliflower, chopped small
• 1 large yam/sweet potato, chopped small
• 3 Tbsp of olive oil, divided
• 1 Tbsp of fresh rosemary, finely chopped
• 2 Tbsp of maple syrup
• 1 1/4 cup of uncooked couscous
• Juice of 1 lemon
• 1/4 tsp of minced garlic
• 1/2 cup of fresh parsley, chopped
• 3/4 cup of chopped gala apple
• 1/2 cup of chopped walnuts
• salt and pepper to taste

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Get out two roasting pans. Put the chopped cauliflower in one of the roasting pans. Cover with 1 Tbsp of olive oil, the fresh rosemary, and a dash of salt and pepper. Put the chopped yams in the other roasting pan. Cover the yams with 1 Tbsp of olive oil, 1 Tbsp of maple syrup, and a dash of salt and pepper. Put both pans in the oven and bake for 30 minutes. The vegetables should be tender.
3. In the meantime, cook 1 1/4 cups of couscous in about 1 1/2 cups of water. When fully cooked, drain the water and set aside.
4. Make the dressing in a small bowl. Whisk together the lemon juice, 1 Tbsp of olive oil, 1/4 tsp of minced garlic, 1/2 cup of chopped parsley, and 1 Tbsp of maple syrup.
5. Once the vegetables and the couscous are done cooking, mix together the roasted veggies, couscous, dressing, chopped apples, and chopped walnuts. Top with more fresh parsley as garnish.

 

 

Benefits of this recipe:

-Sweet potatoes are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.

-Cauliflower helps lower cancer risk, fights inflammation, decreases risk of heart disease, provides high levels of vitamins and minerals, improves digestion and detoxification, helps balance hormones, and preserves eye health.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Roasted Vegetable Abundance Pasta

This delicious pasta dish is loaded with an abundance of healthy veggies and flavorful herbs. Feel free to add whatever vegetables you prefer. Enjoy!

Makes 4-5 Servings as a main course

Preparation + Cook Time: 60 minutes

Ingredients:

• 3 1/2 C Uncooked Pasta of your choice (I used Cybele’s Gluten Free Rotini)
• 1 C Marina Sauce of your choice
• 3/4 C Leeks, chopped
• 1/2 C Golden Beets, chopped
• 1 1/2 C Carrots, chopped
• 1 C Zucchini, chopped
• 1/2 C Asparagus, chopped
• 4 C Cauliflower, chopped
• 3 Tbsp Olive Oil
• 1 tsp Minced Garlic
• Salt and Pepper to taste
• 1/2 C Fresh Parsley, roughly chopped
• 1/2 C Fresh Basil, roughly chopped
• 4 C Kale, chopped
• Juice of 1/2 a Lemon + 1/4 tsp lemon zest
• Optional: Hemp Seeds for Garnish

Instructions:

1. Preheat the oven to 350 degrees Farenheit.
2. Chop all of your vegetables. Line 2 baking trays with aluminum foil. Separate the leeks, golden beets, carrots, zucchini, asparagus, and cauliflower onto the baking trays.
3. In a small bowl, combine 3 Tbsp olive oil, 1 tsp minced garlic, and salt & pepper to taste. Drizzle the olive oil mixture on top of the veggies. Now sprinkle the chopped parsley and basil on the veggies. Put the trays in the oven and roast for 30 minutes. 
4. Next, cook your pasta. Add the pasta to a large pot of boiling water and cook until ready. Drain the water from the pot. Add the marina sauce to the pasta and stir until fully combined. Add the roasted vegetables. Slowly stir in the 4 C of Kale and cook until it wilts. Add the juice of 1/2 a lemon plus 1/4 tsp of lemon zest.
5. Serve your pasta into pasta bowls and sprinkle hemp seeds on top for some extra protein.

Benefits of this recipe:

-Zucchini is a good source of energizing B vitamins, has anti-inflammatory properties that can benefit heart health, can help control diabetes, helps improve digestion, and help can balance the thyroid.

-Cauliflower helps lower cancer risk, fights inflammation, decreases risk of heart disease, provides high levels of vitamins and minerals, improves digestion and detoxification, helps balance hormones, and preserves eye health.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Kale is among the most nutrient dense foods on the planet! It is loaded with antioxidants and vitamin C, can help lower cholesterol, and protects eye health. There are also numerous cancer-fighting substances in kale.

The information on the benefits of the ingredients was researched from http://www.draxe.com