INGREDIENTS 3 cups green, black or brown lentils 3 garlic cloves, minced 1/2 cup chopped mushrooms 1 small onion, chopped Almond oil 1 teaspoon ground cumin 2 teaspoons paprika 1/2
INGREDIENTS 3 cups green, black or brown lentils 3 garlic cloves, minced 1/2 cup chopped mushrooms 1 small onion, chopped Almond oil 1 teaspoon ground cumin 2 teaspoons paprika 1/2
INGREDIENTS Coconut oil 1/4 cup flour 1/4 cup pumpkin seed granola 1 zucchini, shredded 2 eggs, whipped 1 1/4 cup almond flour 1 1/4 cup oat flour 1 tbsp
INGREDIENTS 1 bell pepper, chopped 1/2 onion, chopped 2 cloves garlic 2 carrots, chopped 1 yellow squash, chopped 1 zucchini, chopped Almond oil 1 cup peas, steamed 2 cups vegetable
INGREDIENTS 1 large beet 1 zucchini 1/2 onion, minced 8 mushrooms, minced 2 cups cooked rice 1 can black beans 1/2 cup almond flour 1 cup oats 2 eggs 1/2
INGREDIENTS 3 cups Kodiak Powder Cake Mix 1 cup oats 1 can pureed pumpkin 3 cups milk 3 eggs 2 small grated zucchinis 4 tablespoons avocado oil 2 teaspoons pumpkin
INGREDIENTS Cauliflower Avocado oil Nutritional yeast Salt Pepper Garlic Paprika DIRECTIONS Preheat the oven to 425F. On a cookie sheet, add cauliflower and sprinkle with avocado oil, nutritional yeast,
Ingredients 1/2 chopped onion 2 cloves minced garlic 1 block crumbled tofu (crumble with potato masher) 1 shredded zucchini 1 shredded yellow squash 4 tablespoons avocado oil 2 tablespoons chili
INGREDIENTS 1 bunch of asparagus Almond oil Garlic powder Salt Pepper DIRECTIONS Preheat oven to 425F. Break off ends of asparagus and place on separate cookie sheet than the
INGREDIENTS 2-3 sweet potatoes, quartered 1 small cauliflower, 1 inch slices 1 butternut squash, quartered Small onion, quartered Salt Pepper 5 garlic cloves ¼ cup nutritional yeast 1 package chickpea
INGREDIENTS Dough 2 ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt ¼ cup nutritional yeast 1 tablespoon Italian seasoning ½ cup hemp hearts ¼ cup whole wheat