Amplified Kale Bowl
& Fire-Roasted
Tomato Bisque
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Warm and cool.
Smooth and textured.
A perfect combo for a relaxing day-in.
An amazing variety textures and colors!
Create your own or stick to these basics.
Ingredients:
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2 cups fresh kale
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1 tbs. olive oil
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1 tsp. salt
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1 tsp. black pepper
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1/2 tbs. lemon juice
Instructions:
1) Massage olive oil into kale.
2) Add seasonings and lemon juice, toss, and refrigerate until ready to serve.
Couscous
Follow instructions on package. Use veggie stock instead of water, and add a splash of olive oil, Old Bay, and your favorite vegan bouillon cube.
Savory Roasted Sweet Potatoes:
Ingredients:
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2 medium sweet potatoes
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1 tbs. olive oil
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1 tsp. thyme
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1 tsp. poultry seasoning
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1/2 tsp. celery salt
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2 tsp. garlic powder
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2 tsp. onion powder
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1/4 tsp. black pepper
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1/2 tsp. sea salt
Instructions:
1) Preheat oven to 400 degrees Fahrenheit
2) Dice sweet potatoes into bite-sized cubes and place evenly on a
baking sheet (use foil for easier clean up).
3) Toss potatoes in olive oil and seasonings.
3) Bake for 20 minutes, flipping potatoes over in the pan halfway through. The final product you can pierce with a fork and the sides are a beautiful golden brown.
Yummy Brussel Sprouts
Ingredients:
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2 cups brussel sprouts
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2 tbs. olive oil
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3 tsp. garlic powder
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2 tsp. onion powder
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1/4 tsp. black pepper or lemon pepper
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1/2 tsp. sea salt
Instructions:
1) Preheat oven to 420 degrees Fahrenheit.
2) Slice brussel sprouts into “shreds”, and place evenly on a baking pan lined with foil.
3) Toss in the olive oil and seasonings.
4) Bake for 15-20 minutes, tossing brussel sprouts in the pan when they are halfway done cooking.
*Chef's Notes: if cooking for non-vegans def.
Add some pepperoni or bacon!*
General Roasting Guide:
Squash, Broccoli, Carrots, are my favs in bowls or as snacks!
Ingredients:
2 cups of desired vegetable
1 tbs. olive oil
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. pepper
1/2 tsp. sea salt
Instructions:
1) Preheat oven to 420 degrees Fahrenheit.
2) Cut vegetable into bite sized pieces. To get rid of any extra moisture, pat them as dry as possible with a paper towel.
2) Toss vegetables in olive oil and seasonings, and disperse as evenly as possible/as far as possible on a baking sheet.
3) Bake for 15 minutes, flipping veggies a halfway through.
Top with avocado mash, your favorite vinaigrette,
nuts, seeds or other treats!
Amplified Kale Bowl
Fire-Roasted Tomato Bisque
Not your average tomato soup...so filling & so yummy.
Arguably, my favorite thing that I make.
Ingredients:
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2 tbs. olive oil
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2 bay leaves
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1/4 cup chopped celery
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1/2 cup chopped yellow onions
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2-3 garlic cloves (roughly chopped)
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1 tsp. garlic powder
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1 tsp. onion powder
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1/2 tbs. Italian seasoning
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2 tsp. nutritional yeast
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1 box cannelloni beans (white or Great Northern)
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3/4 cup unsweetened coconut milk
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2 1/2 cup boxed crushed fire-roasted tomatoes
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salt and pepper to taste
Instructions:
1) In a large saucepan heat olive oil on medium heat. Add celery, onion, and garlic when olive oil is hot enough. Sauté for a couple of minutes until ingredients soften.
2) Add seasonings and bay leaves. Stir.
3) Add cannelloni beans, coconut milk, tomatoes, salt, nutritional yeast, and coconut milk. Turn heat down to low and cover. Simmer for 15-20 minutes and serve!
