Rooted in Balance

Cauliflower, Mushroom, & Pecan Taco Plate

Taco Tuesday got even tastier with this homemade crumble. A quick pulse in the food processor chopped the cauliflower, mushrooms, and pecans into the perfect texture. Then I mixed the crumble with homemade taco seasoning and grapeseed oil before roasting for 30 minutes.

Once I removed the pan from the oven, I added the mix to a skillet with tomato paste and water. It simmered for 10 minutes on low before it was ready to serve. I spooned generous helpings into blue corn shells and topped with a quick pickled slaw, tomatoes, and guacamole. And this plate wouldn't be complete without rice and beans on the side.

Spicy Veggie & Quinoa Bowl

This week's veggie bowl is packed with fiber and flavor. We have at least one bowl a week and toss in all the veggies on hand paired with a grain and dip. It's a great way to clean the fridge and make a quick, filling meal.

Base: cilantro lime quinoa
Layer 1: garlic black beans
Layer 2: chipotle cauliflower and mushroom crumbles
Layer 3: sautéed peppers and onions
Layer 4: dairy-free queso
Toppings: tomatoes, salsa, dairy-free sour cream, cilantro, and sweet corn crackers

Loaded Veggie Sandwich

A long weekend is the perfect time for a camping trip. As we kick off cooking with for Camp Hotcakes in July, we're starting with a sandwich recipe using simple plant-based ingredients. It's flavorful, packed with veggies, and sure to keep you full on your adventures.

Check out the ingredient list and directions to make 2 servings of this sandwich. Swap or add ingredients based on your preferences. For example, remove the peperoncini for less spice or add sprouts for more fiber. 

Share your veggie sandwich creations and tag us.