Vegan

I- Ingredients for 9 Bruschettas: 1 pint cherry tomatoes; 1 cup ricotta cheese; 1/4 cup spinach leaves (finely chopped); 2 Tbsp basil leaves (finely chopped); 1 Tbsp chives (finely chopped); 1 french bread

I- Ingredients for 12 servings : Enchilada sauce; 1 Tbsp olive oil; 1 onions (small, cubed); 1 garlic cloves (minced); 1/2 tsp kosher salt; 1 Tbsp ground cumin; 1 tsp chili powder; 1

I- Ingredients for 4 servings: 48 ounces kidney beans (drained); 12 ounces tomato paste; 1 onions (chopped); 1 tsp salt; 1 tsp chili powder (more if desired); 2 cups water. II- Directions: In

I- Ingredients for 4 servings : Watermelon (sliced); Heirloom tomatoes (sliced); Nectarines (sliced); Fresh mozzarella (sliced); Salt; Pepper; Olive oil; Balsamic vinegar; Fresh basil. II- Directions: Arrange the watermelon, tomatoes, nectarines, and mozzarella

I- Ingredients for 4 servings: 1 pound baby potatoes (washed and rinsed); 2 Tbsp salted butter (melted); 2 Tbsp olive oil; 4 cloves garlic (finely minced); 1 pinch salt; 1 pinch cayenne pepper;

I- Ingredients For 4 Servings: 12 cups cauliflower (cut into florets, about 2 medium heads or 3 lbs); 1 Tbsp garlic (minced); 1/2 tsp salt; 1 tsp italian seasoning; 1/3 cups parmesan cheese

I- Ingredients for 4 servings: 2 large apples cut into 2 mm (1/8″) thick slices; 2 tsp ground cinnamon. II- Directions: Preheat your oven to 250F degrees. Cut the apple vertically around the

I- Ingredients for 4 Servings: 2 sweet potatoes, sliced into thick wedges; 1 Tbsp olive oil; Kosher salt to taste; Freshly ground black pepper to taste; Garlic powder to taste. II- Directions: Preheat

I- Ingredients for 4 servings: 1 head cauliflower; 1/2 tsp ground cumin; 1/2 tsp cumin seeds; 1/2 tsp chili powder; 1/2 tsp salt; 1/2 tsp black pepper. II- Directions: Preheat oven to 400F

I- Ingredients for 8 servings: 1 cup almond flour; 1 cup shredded unsweetened coconut (Bob’s Red Mill On Amazon); 1/2 tsp sea salt; 1/4 cup plus 1 Tbsp maple syrup; 1/2 tsp pure vanilla extract; 1

I- Ingredients for 6 servings (6 Tacos): ¼ cup (48 g) brown lentils; ¼ cup (48 g) beluga lentils or brown lentils; ¼ cup (43 g) quinoa, rinsed; 2 cups (475 ml) water;