Ingredients: 2 medium shallots, thinly sliced 1 tbsp. finely chopped peeled fresh ginger 1 tbsp. vegetable oil 1 tsp. ground coriander 1/2 tsp. ground cardamom 1 small butternut squash, peeled, seeded and cut into 1 1/2" chunks 1 lb. green lentils, picked over 6 c. chicken or vegetable broth 5 c. packed baby spinach 1 tbsp. cider vinegar Directions In pressure-cooker pot on medium, cook shallots and ginger in oil 5 minutes or until shallots are golden, stirring. Add coriander and cardamom; cook 1 minute, stirring. Add squash, lentils, broth and 1/4 teaspoon salt.Cover, lock and bring up to pressure on high. Reduce heat to medium-low. Cook 12 minutes. Release pressure by using quick-release function.Stir in spinach, vinegar and 1/2 teaspoon each of salt...

Ingredients: Burgers 4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped 1/2 c. walnuts 2 tbsp. sunflower oil 1/4 c. Chopped red onion 3 green onions, chopped 2 tsp. apple cider vinegar 1 c. cooked quinoa 1/2 c. cornstarch Whole-grain burger buns sprouts Lettuce Sliced tomatoes Rosemary Mayo 1/2 c. mayonnaise 1 tsp. finely chopped fresh rosemary 1 tsp. lemon juice Kosher salt Directions: Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.In food processor, pulse mushroom mixture, red onion, green onions, and vinegar...

Ingredients:   Spicy Flat bread (Bara) 3 cups flour (half spelt and other half amaranth) 1 teaspoon cumin ½-1 teaspoon turmeric 2 teaspoons active or dry yeast 1/2 teaspoons salt ½ teaspoon white pepper 1 ¼ cup warm water or more adjust water to form soft dough 1 Tablespoon sugar  Curry chickpeas ¼ - 1/2 cup grapeseed oil 2 -3 tablespoon curry powder 1 large onion diced 1 teaspoon ground allspice 1 teaspoon ground nutmeg spice 1½ teaspoon smoked paprika 2 teaspoons fresh or dried thyme 1 teaspoon cumin spice 1 teaspoon white pepper 2 cans of chickpeas drained 2 cups of vegetable broth  ½-1 teaspoon cayenne pepper optional 1 scotch bonnet or habanero pepper 2 green onions chopped 2 tablespoons or more chopped...

Ingredients:  1 Can Chickpeas  1 Cup cooked quinoa (millet or wild/black rice can be use)  2 Tbsp Coconut Oil (can sub vegetable broth to make this an oil free recipe)  1 medium red bell pepper, chopped  1 habanero/scotch bonnet pepper, seeded and finely chopped  2 stalk of green onion, finely chopped  4 cups vegetable broth  2 tomatoes, chopped  1 tbsp curry powder  1 tsp salt & pepper to taste  1 lb mixed greens - kale/collards/spinach  1 can light coconut milk   PREPARATION:   Heat oil in a medium stockpot over medium heat. Add onion, bell pepper, and habanero/scotch bonnet pepper and cook, stirring, until softened, about 5 minutes.   Add green onion and cook, stirring constantly, about 1 minute.   Add broth, chickpeas, tomatoes,...