Savory Harvest Style Green Chili Pasta

Savory Harvest Style Green Chili Pasta Recipe:* 1 Tblsp cold pressed avocado oil * 12 oz package Organic Brown Rice Pasta (brand of choice: Tinkyada Pasta Jo...

Savory Harvest Style Green Chili Pasta Recipe:

* 1 Tblsp cold pressed avocado oil
* 12 oz package Organic Brown Rice Pasta (brand of choice: Tinkyada Pasta Joy Gluten Free Pasta)
* 24 oz Jar organic Italian herb pasta sauce (brand of choice: Organicville)
* 1/2 organic purple onion, chopped
* 1 medium sized organic red bell pepper, chopped
* 2-3 cups organic Lacinato kale, chopped
* 1 cup organic shitake mushrooms, diced
* 1/2 cup cherry tomatoes, half sliced
* 1/2 to 1 cup of fresh roasted hatch green chili, chopped. If you do not have fresh hatch green chili, grocery stores sell a brand, called, "Bueno" in the frozen section. Available in mild and hot.

Garnishes optional:
* fresh organic basil
* dairy free shredded parmesan cheese (brand of choice: Follow Your Heart)

Instructions: Cook pasta according to package instructions. Drain and set aside. Sautee onions, bell peppers, mushrooms, kale, green chili, and cherry tomatoes until softened. Add cooked pasta and sauce once veggies are cooked to your liking. Serve with fresh basil and dairy free parmesan. Enjoy!

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Zucchini Noodles with Vegan Pumpkin Seed Pesto Sauce

Vegan Pumpkin Seed Pesto Sauce Recipe:* 1/2 cup shelled pumpkin seeds* 1 cup packed organic cilantro* 2 cups fresh basil leaves* 5 tblsp dairy free parmesan ...

Vegan Pumpkin Seed Pesto Sauce Recipe:

* 1/2 cup shelled pumpkin seeds
* 1 cup packed organic cilantro
* 2 cups fresh basil leaves
* 5 Tblsp dairy free parmesan cheese (grated) (brand of choice: Follow your Heart)
* 5 Tblsp nutritional yeast (brand of choice: Anthony's Nutritional Yeast)
* 1 garlic clove
* 1/2 freshly squeezed lemon juice
* 1/4 cup extra virgin olive oil or avocado oil
* 1/2 cup or less of water depending on preferred consistency
* 1/2 teaspoon salt
* Pinch black pepper
--Blend all ingredients in a food processor or blender and set aside.

Zucchini Pasta:
* 3-4 medium sized organic zucchini's, spiralized
* 1 organic red bell pepper diced
* 1 cup organic cherry tomatoes sliced in half
—Pour fresh pesto over freshly spiralized zucchini noodles, bell pepper, and cherry tomatoes. Serve chilled. Enjoy!

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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.

Hearty Vegan Chili

Superfood Chili Ingredients:* 2 tablespoons avocado oil* 1/2 medium red onion, chopped* 2 small shallots, chopped* 2 cloves garlic, pressed or minced* 1 larg...

Superfood Chili Ingredients:

*2 tablespoons avocado oil
*1/2 medium red onion, chopped
*2 small shallots, chopped
*2 cloves garlic, pressed or minced
*1 large red bell pepper, chopped
*2 medium carrots, chopped
*2 ribs celery, chopped
*4 roma tomatoes , diced
*Organic tomato sauce (Brand of choice: Pomi Tomato Sauce - 17.64 oz carton). I used the entire carton for this batch.
*1 medium purple sweet potato (regular or white sweet potato optional)
*1 small cauliflower chopped
*2-3 teaspoons sea salt (add more based on your personal preference)
*2 tablespoons organic chili powder
*2 teaspoons organic smoked paprika
*2 teaspoons organic cayenne pepper
*2 teaspoons organic ground cumin
*1 teaspoon dried oregano
*1 can organic red kidney beans, rinsed and drained
*1 can organic black beans, rinsed and drained )
*2 cups low sodium vegetable broth/stock or water
*2-3 cups chopped Lacinato Kale (add 15-20 mins before you serve chili)

* Optional garnishes: chopped cilantro, sliced avocado, tortilla chips, vegan sour cream (brand of choice: Forager), or vegan shredded cheddar cheese (brand of choice: Violife Cheddar Cheese Shreds).

INSTRUCTIONS:

- Heat avocado oil in heavy-bottomed pot or crock pot over medium heat, warm the oil until shimmering. Add the chopped onion, garlic, bell pepper, carrot, celery.. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 2-3 minutes.
-Add chili powder, cumin, smoked paprika, oregano, snd salt. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, tomato sauce, broth, sweet potato, cauliflower, the drained black beans, kidney beans, and pinto beans.. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer for about 30-45 minutes if cooking on stove. You can simmer on low to medium heat in crock pot for 2-3 hours or until veggies are tender and stewed. Add the Kale a few mins 15-20 mins before you turn the heat off.

***Divide the mixture into individual bowls and serve with vegan garnishes of your choice. Can be stored in fridge up to 4 days or can also be frozen for longer storage. Enjoy!

Connect with Rebecca Muñoz:

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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.