Quick vegetable fried rice for a simple weeknight meal. Packed with veggies and even has a good protein boost from edamame! We use way more vegetables than rice (as you can see), so it’s easy to make this often when we have a little leftover rice from another recipe.
Inspired by my very favorite canned soup – Amy’s Organic Chunky Vegetable (we always have a can on hand). This vegetable soup is known as “Carley’s Amy’s” in our house!
What chicken and wild rice soup always wished it could be – without the meat! Filling and flavorful vegan wild rice vegetable soup, with my special ficken (fake chicken) seasoning for an extra savory broth.
I invented this soup in a hurry on a weeknight, during a fit of hunger-induced rage, when we had “no food left to eat.” It was a smashing success! Only about 30 minutes from start to finish, the majority of which is spent just waiting for the water to boil. Missing an ingredient? Sub in something else you have on hand. It’ll be delicious.
Classic bold flavor – using ground meat or a meat-free substitute for your lifestyle. Don’t be intimidated by a 15-ingredient recipe – after some chopping, this is very simple to prepare! Serve over grains for a heartier meal.
Raw kale, carrots, garlic, walnuts, and pumpkin seeds tossed with olive oil, lemon juice, and spices. Inspired by my favorite salad at Wheatsville Food Co-Op in Austin.
Potatoes, carrots, cauliflower, green beans, red bell pepper, and mushrooms with red curry spices, prepared in a slow cooker. Added protein from red split lentils and cashew cream.
This smoothie is perfectly balanced and just too good for you – half vegetables, half fruit, and 14+ grams of protein per serving. Beets, spinach, carrots, apple juice, blueberries, cherries, hemp protein, spirulina, coconut oil, and lemon.
My version of classic Bolognese meat and vegetable sauce, using cashew-hemp cream rather than dairy. The sauce to pasta ratio is perfect!
This chicken soup just makes you feel good when you eat it. Completely from scratch with a whole chicken, leeks, carrots, celery, and egg noodles.
The vegetables have always been my favorite part of pot roast, so I decided to make one without any meat – and vegan, to boot. Along with herbs, the lentils give this dish a deep, hearty flavor. Prepared in a slow cooker.
A magical mix of vegetables and fruits that tastes like sunshine! Golden beets, orange, pineapple, carrots, apples juice, turmeric, and bee pollen.
Perfectly tangy and slightly spicy, but sweetened with pineapple juice instead of sugar. Inspired by my Dad’s recipe for Sweet and Sour Pork.
Use whatever vegetables or trimmings you have on hand to make a flavorful, homemade stock.
Potatoes, carrots, and turnips roasted in olive oil with thyme, sage, and rosemary.
Tastes like risotto – but faster, healthier, easier, and with more common ingredients.