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1 cup cooked edamame
1/4 cup tahini
2 tablespoons fresh lemon juice
1 garlic clove, peeled
2 tablespoons fresh herbs, chopped; optional
2 tablespoons olive oil, more if you like it creamier
salt to taste

In a food processor, combine edamame, tahini, lemon juice, garlic and herbs.
Process until smooth.
Add olive oil through feed tube and process until oil is fully incorporated.

Serves 4-6

Note: If you like your hummus more lemony, use 3 tablespoons of lemon juice.

Inspired by a recipe from Oh My Veggies

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Buddha Bowl
1 1/4 cups brown rice
1 1/2 cups edamame (organic, if possible)
1 1/2 cups trimmed and chopped sugar snap peas (can substitute broccoli… whichever sounds better that day)
2 tablespoons low sodium soy sauce or coconut aminos (my FAVE)
4 cups chopped red cabbage, spinach, kale, or romaine lettuce
2 ripe avocados, sliced
1 cucumber, thinly sliced
1/2 of a small bunch of green onions, sliced
Lime Wedges
Toasted sesame oil (to drizzle on avocado)
Sesame Seeds
Sea Salt

Bring 3 quarts of water to boil.
Add brown rice, stir, cover pot.
Cook on low heat for 25 minutes.
Add sugar snap peas and edamame.
Cook for 4-5 minutes.
Drain and return to pan.
Stir in soy sauce or coconut aminos.

Divide rice mixture between 4 bowls and place all of the veggies on top (check picture for placement).
Cover with Carrot Ginger Dressing, green onions, drizzle sesame oil on avocado, and sprinkle with sesame seeds and sea salt. Add lime wedges.

Carrot Ginger Dressing

1/3 cup extra virgin olive oil
1/3 cup rice wine vinegar
2 large carrots, peeled and chopped (2/3 cup)
2 tablespoon peeled and chopped ginger
2 tablespoon lime juice
1 1/2 tablespoons honey
1 1/2 teaspoon sesame oil
1/4 teaspoon sea salt

Blend all of the ingredients until smooth.

Serves 4

Recipe created by Yelena Crawford
Living Healthy with Yelena

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1 large butternut squash (approximately 3 lbs.)
1 Tablespoon extra-virgin olive oil
2 Tablespoons unsalted butter, cut into pieces*
Fresh sage or oregano leaves, about 6 sage leaves or oregano leaves from 2 stems (can substitute with 1 teaspoon dry herbs)
2 garlic cloves, crushed
1 Tablespoon fresh lemon juice
Salt and pepper to taste

Cut neck off from squash.
Peel squash.
Resting squash on its base, may have to slice 1/2 inch off bottom, cut squash lengthwise in half, creating two steaks.
Heat oil in large heavy skillet (cast iron is great) over medium heat.
Cook squash steaks, turning every 3 minutes, until browned on both sides and fork-tender, approximately 15 minutes.
Add butter, herbs and garlic, tilting pan to pool the butter on one side.
Use large spoon to continually baste steaks with butter.
Baste until butter is no longer bubbling, approximately 1 minute.
Remove from heat.
Stir in lemon juice; season with salt and pepper.

Serves 2
*Note: can substitute with non-dairy butter
Inspired by a recipe from Bon Appetit

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4 Japanese Eggplants, cut in half lengthwise
1/4 cup good quality olive oil, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 – 1 cup marinara sauce
1 cup crumbled feta cheese
1/2 cup tortilla chips, finely crushed
1/4 cup grated Parmesan cheese
1 pinch crushed red pepper flakes
Torn fresh basil leaves, garnish

Preheat oven to 400°

On a rimmed baking sheet fitted with parchment paper, place the halved eggplants cut side up.
Rub them with 2 tablespoons olive oil; season with salt and pepper.
Roast them for approximately 15 minutes, or until tender.
Remove eggplants from the oven.
Divide marinara sauce evenly over each eggplant half.
Sprinkle with feta cheese.
In a small bowl, mix together crushed tortilla chips, Parmesan cheese, red pepper flakes, and remaining 2 tablespoons olive oil.
Top eggplant halves with the crumb mixture.
Return to oven and bake for approximately 12-15 minutes, until brown and bubbly.
Garnish with basil leaves.

Serves 2-4

For Vegans, substitute the cheese for non-dairy cheese

Inspired by a recipe from Giada De Laurentiis

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1 1/2 lb. ripe cherry tomatoes
1/2 head of garlic
2 sprigs rosemary
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. balsamic vinegar

Preheat oven to 350°F

Toss tomatoes, garlic, rosemary, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40–50 minutes.
Let cool slightly.
Remove garlic cloves from baking dish, mash slightly, then return to dish.
Add vinegar and toss to coat.

Serves 6

Serving suggestions: use as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs, etc.

Inspired by epicurious.com

Photo credit: Chelsea Craig

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15 oz can chickpeas (garbanzo beans), drained and liquid reserved
seasoned to taste – salt, black pepper, cayenne pepper, etc,
oil for spraying
1/4 cup liquid from chickpeas
3 – 5 tablespoons fresh lemon juice (depending on taste)
1/2 cup tahini
2 – 4 garlic cloves (depending on taste)
1/2 teaspoon salt
Drop or two of hot sauce (optional)
1 – 2 tablespoons olive oil
Parsley, chopped (optional)

Directions for roasting chickpeas.

Preheat oven to 350°.

Evenly spread the chickpeas and garlic cloves (skin on) on a parchment-lined baking sheet with sides.
Mist with oil, sprinkle on the seasonings and stir.
Mist, stir and spread evenly once more.
Roast for 5 minutes. Check for doneness. Do not roast for more than 8 minutes.
Remove skins from garlic cloves
Add chickpeas, lemon juice, tahini, and garlic in blender or food processor. Add 1/4 cup of liquid from chickpeas.
Blend for 3-5 minutes until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well.
Garnish with parsley, if desired.

Note: Roasting the chickpeas first intensifies the flavor and texture of the hummus considerably.

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1 tablespoon olive oil
1 small onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 jalapeño pepper, minced
10 ounce bag baby spinach, washed and trimmed
1 pound silken tofu, drained and patted dry
2 tablespoons water

Heat oil in a large skillet over medium heat. When hot, add the onion and garlic, sprinkle with salt. Saute until onion is translucent and garlic is soft, 3 to 5 minutes.
Add the minced jalapeño pepper and saute until fragrant, less than a minute. Increase heat to medium-high, add the spinach and water. Sprinkle with pepper. Cook, stirring occasionally, until spinach is wilted and fairly dry, 5 to 8 minutes.
Crumble the tofu into the pan and stir, using a spatula to combine tofu with the vegetables. Adjust the heat, as necessary, to avoid burning.
When mixture starts to stick to the pan, its ready.
Taste and adjust the seasonings.
Serve hot or warm.

Serves 2

Note: Leafy greens can be substituted for the spinach.

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1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, chopped
2 carrots, sliced
4 cups kale, chopped (remove spiny sections) wash, but do not dry
5 cups vegetarian broth (divided- reserving 1 cup)
2 – 15 ounce cannellini beans , not drained (reserve 1 can)
28 ounce can diced tomatoes
2 teaspoons Italian herb seasoning
Salt and pepper, to taste
Parmesan cheese, shredded, optional

Heat oil in a large pot on medium heat. Add onion, garlic and carrots. Saute until soft.
Add kale and sauté for about 15 minutes more.
Add 4 cups of the broth, 1 can of beans and tomatoes. Then add herbs, salt and pepper.
Cover and simmer 20 minutes.

While it is simmering – put reserved beans and broth in blender and blend.
Stir bean mixture into soup to thicken a little bit.
Simmer 15 minutes more.
Sprinkle with cheese, if desired

Serves 4

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2 small zucchini, cut into 1 inch pieces
1 medium eggplant, peeled and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 yellow onion, sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons water
1 tablespoon olive oil
olive oil cooking spray
14 ounce can chickpeas, rinsed and drained
4 plum tomatoes, seeded and cut into 1 inch pieces
1 tablespoon chopped garlic
1 tablespoon tomato paste
1/4 cup Kalamata olives, pitted and sliced in half
1 1/4 teaspoons sherry wine vinegar or balsamic vinegar
3 tablespoons chopped fresh basil
Cooked pasta, optional

Preheat oven to 450°

In a large bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 1/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Fit a rimmed baking sheet with parchment paper and coat it with cooking spray.
Spread vegetables in a single layer in the pan; roast, stirring once, for 25 minutes.
In the same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt.
Add to pan with the vegetables; roast 10-12 minutes more.
Toss roasted vegetables with the vinegar.
Sprinkle with basil

Serves 4

Note: Can be served over cooked pasta for a more heartier meal.

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3 tablespoons olive oil, divided
1 pound eggplant, peeled or unpeeled, cut into 1 inch cubes
1/4 cup water
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 onion, diced
2 garlic cloves, minced, equals approximately 1 tablespoon
1 cup cooked or canned white beans
1/4 cup chopped fresh parsley, leaves only
1 cup breadcrumbs
2 cups marinara (pasta sauce)
Pinch of red chile flakes (optional)

Preheat oven to 375°F.

Use 1 tablespoon olive oil to grease a large rimmed baking sheet fitted with parchment paper. Put 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add eggplant and 1/4 cup water. Sprinkle with salt, pepper and cook, stirring occasionally, until eggplant pieces shrivel a bit and are tender and beginning to color, approximately 10 to 15 minutes. Transfer eggplant to the bowl of a food processor.
Add remaining 1 tablespoon olive oil to the skillet along with the onion and garlic and cook for 3 to 5 minutes, stirring frequently until onions are soft and translucent.
Drain the cooked beans. If using canned beans, drain and rinse them. Add the beans and parsley to the eggplant and pulse until well combined and chopped, but not pureed.
Place the eggplant mixture in a large bowl. Add the onion and garlic and toss. Then add the breadcrumbs and red chile flakes, if using and mix well. Taste and adjust seasonings. Roll mixture into approximately 12 balls, about 2 inches in diameter. Transfer meatballs to the baking sheet. Bake undisturbed, until they are firm and well-browned, 25 to 30 minutes.
Warm the pasta sauce. Serve the meatballs, hot or at room temperature along with the pasta sauce.
Serve over pasta, rice, quinoa or steamed greens.

Serves 4-6

Note: Meatballs can also be added to and warmed up in the pasta sauce.