TheVineyardMom

  Vegetarian Split Pea Soup 2 tbsp extra virgin olive oil 2 large yellow onions, finely chopped 1 ½ cups carrots, finely diced 1 ½ cups celery, finely diced 1 tsp each salt and pepper 3 garlic cloves, minced 1 tsp dried thyme 1 ½ cups dried split green peas, picked over and rinsed 2 bay leaves 1 32 ounce container of veggie stock (more stock needed if you like a thinner soup) 2-3 tbsp sliced toasted almonds as garnish In a large dutch oven on medium high heat, add extra virgin olive oil. Add onion, carrots, celery salt and pepper. Cook until the veggies are soft.  This will take 5-7 minutes. Add the garlic and thyme and cook for 1 more minute. Add rinsed split peas and the veggie stock to the pot.  Stir and bring to a boil. Reduce heat and simmer for 60-70 minutes uncovered.  Stir occasionally.  Cook until the split peas are cooked down and the soup is thickened to desired consistency.  Add more stock if the soup is too thick or starts to stick to the botto...

  Black Bean and Sweet Potato Burgers 1 large sweet potato (approximately 13 ounces) 1 15 ounce can of black beans, drained and rinsed ½  small yellow onion, grated on a box grater ½  tsp garlic powder 1 tsp smoked paprika 2 tsp chili powder 63951 tsp salt 1 ½ cups panko bread crumbs For serving 2 ways: Whole wheat bun, tzatziki, sliced tomato and thinly sliced red onion                                  Butter Leaf lettuce, tzatziki, sliced tomato and thinly sliced red onion Preheat oven to 425 F Peel and dice sweet potato and place in a saucepan. Add just enough water to the pan to cover the potato.  Bring to a boil. Once the water is boiling, turn the heat down to low and simmer until tender.  This will take about 15 minutes.  Drain and let cool. . Add cooled, diced sweet potato to a mixing bo...

  Green Goddess Bulgur Bowl Sauce: 1 cup Greek yogurt 2 tbsp fresh lemon juice 2 tbsp extra virgin olive oil 2 tbsp fresh parsley, chopped 2 tbsp chives, chopped 2 tbsp basil, chopped 2 tbsp dill, chopped  1 clove garlic, minced ½ tsp each salt and pepper Bowl Ingredients: 1 cup cooked bulgur  2 tbsp chopped green onions 1 can chickpeas, drained and rinsed 1 cup shredded napa cabbage 1 cup cooked, peeled large shrimp  In a food processor, combine Greek yogurt,1 tbsp lemon juice, extra virgin olive oil, all the herbs, garlic, salt and pepper. Blend until smooth.  Place in the refrigerator until ready to use. In a mixing bowl, stir together bulgur, green onions, remaining 1 tbsp lemon juice, chickpeas, cabbage and shrimp.  Once everything is combined, place the desired amount  in a bowl. Drizzle the green goddess dressing over the top and serve.

  Chicken Brown Rice Bowl  2 cups arugula 1 ½ cups cooked brown rice 1 ½ cups shredded chicken breast 1 avocado, peeled, pitted and sliced 1 cup grape tomatoes, halved ½ cup shredded carrots ½ tsp salt ¼ tsp pepper Garnish with crumbled goat cheese Sauce: 3 tbsp whole milk Greek yogurt 1 ½ tsp sriracha sauce 1 tsp water to thin Pinch of salt In a small bowl, combine Greek yogurt, sriracha and water.  Whisk to combine.  Place in the refrigerator for 20 minutes before using. Place arugula in a shallow bowl.  Top with the brown rice.  Place chicken, avocado slices, tomatoes and shredded carrots over the top of the rice. Sprinkle salt and pepper over the veggies and chicken.  Spoon sauce over the top and sprinkle with goat cheese.

  Vegan Egg Roll Bowl 1 block super firm tofu 2 tbsp extra virgin olive oil ½  yellow onion, diced 3 cloves of garlic, minced ¼  tsp ground ginger ¼ cup soy sauce, divided 1 package of coleslaw  2 tbsp rice vinegar 2 tsp toasted sesame oil 1-2 tsp sriracha sauce 3-4 scallions, chopped Water as needed Prepared quinoa Heat 1 tbsp of extra virgin olive oil in a saute pan on medium high heat.  Cut tofu into 1” cubes and add them to the saute pan. Cook for 3-4 minutes or until crispy. In a separate saute pan, add a tablespoon of extra virgin olive oil, onion and garlic to the pan and saute 2-3 minutes.  Add in ginger and 2 tbsp soy sauce and stir together. Add the coleslaw to the pan with the onions and garlic and saute until wilted.  Add a tbsp of water if needed to help the wilting process.   Once the coleslaw has wilted, add the tofu, the remaining soy sauce, rice vinegar, sriracha, toasted sesame oil and green onions. Cook for 1 more minute until e...

  Pear and Cranberry Tart 3 tbsp dried cranberries 1 tbsp butter 3-4 firm, ripe Anjou  pears that are unpeeled, cored and thinly sliced 2 tbsp granulated white sugar 1 piece of frozen puff pastry, thawed 1 egg, lightly beaten 1 tbsp fresh rosemary, finely chopped Optional: Roasted sliced almonds Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cover cranberries with hot water and let stand for 10 minutes.  Drain. Melt butter in a pan over medium heat. Add pears and 1 tbsp sugar.  Cook for 2-4 minutes until softened, but not falling apart. On a floured surface, roll puff pastry out and using a rolling pin, roll to approximately 10X10 inch square. Move to the lined baking sheet. Prick all over the pastry with a fork. Place pears in the center of the pastry and flatten them out to one layer making sure they are not overlapping each other.  Leave a 1 inch border around four sides. Sprinkle cranberries on top of the pears. Fold the pastry ...