Ingredients:

2 large sweet potatoes (peeled)

1 zucchini

1 yellow squash

1 can quartered artichokes

Optional (tomato sauce to top)

For Basil Ricotta: 

1 cup cashews

6 (ish) Basil Leaves

Juice of one lemon

3 tbsp nutritional yeast

Splash almond milk 

Directions:

1. Preheat oven to 400 degrees

2. Slice sweet potato into thin round slices (see picture above). Be sure to use a sharp knife!

3. Slice zucchini and squash 

4. Place sweet potato rounds to cover the bottom of the casserole dish

5. Layer zucchini on top of sweet potato 

6. Place all ingredients for the basil ricotta in a food processor and blend

7. Cover sweet potatoes and zucchini with half the ricotta. Place remaining ricotta in a bowl and blend quartered artichokes in the food processor

8. Spread blended artichokes on top of the veggies

9. Layer remaining sweet potatoes and the yellow squash

10. Top with remaining ricotta. Top with tomato sauce (optional)

11. Bake at 400 degrees for 50 minutes  

The post Sweet Potato, Zucchini, and Yellow Squash Bake appeared first on Wellness Training Institute.

Ingredients:

6 yellow potatoes

2 red bell peppers

1 zucchini

2 shallots

5-6 cloves garlic

For the sauce:

2 cans coconut milk 

1 tbsp tahini

3 tbsp nutritional yeast

Spices: basil, pepper, oregano

Directions:

1. Preheat oven to 400 degrees

2. Bring water to a boil. Boil potatoes for 10 minutes. Allow to cool for 10 minutes after done boiling.

3. Chop garlic, shallots, bell peppers, and zucchini

4. In a saucepan on medium heat, put one can of coconut milk, tahini, and spices. Whisk and allow to thicken. Cook for five minutes and then add second can of coconut milk.

5. Slice potatoes and spread potatoes, peppers, zucchini, garlic and shallots into casserole dish.

6. After cooking for 10 minutes, pour coconut milk mixture over the veggies.

7. Bake for 40 minutes

The post Creamy Potato Casserole appeared first on Wellness Training Institute.

Sweet Potato Green Bean Casserole 

My Dad loves green bean casserole at Thanksgiving. Since going vegan, I keep trying to make a green bean casserole that he will like as much as the heavy dairy version that he’s used to. I think this one may be a winner!

Ingredients:

1 Large Sweet Potato (peeled)

3 Cups Snipped Green Beans

4 Chopped Garlic Cloves

2 Cans Coconut Milk

3 Cups Spinach

1 Tbsp Red Pepper Flakes

2 Tbsp Italian Seasoning

1 Cup Pumpkin Seeds

Directions:

1. Preheat oven to 375 degrees
2. Chop sweet potato into 1 inch cubes and put in casserole dish
3. Add green beans and garlic
4. Add coconut milk
5. Add spinach
6. Add spices
7. Mix together
8. Bake for 1 hour
9. Remove and add pumpkin seeds
10. Bake for 5 minutes
11. Allow to cool and serve

The post Sweet Potato Green Bean Casserole appeared first on Wellness Training Institute.

Coconut Vegetable Casserole

This creamy casserole is a great way to get in LOTS of veggies at dinner!  It’s both versatile and a great way to cook up any leftover veggies you might have.  

Ingredients

– 3 cloves garlic (chopped) as always when using garlic, allow it to sit for 10-15 minutes after chopping to preserve allicin, which is an anti-inflammatory component of garlic.

– 1 yellow onion, chopped

– 1 cup vegetable broth (low sodium)

– 1 sweet potato, sliced into circular slices.

– 2 zucchini, chopped

– 1 can organic coconut milk

– 1 cup mushrooms

– ¼ tsp. cumin, coriander, thyme, oregano, basil

– Pinch of Himalayan sea salt

– 1 bunch kale, de-stemmed

Directions

– Pre-Heat oven to 350F

– Chop garlic first, so that it can sit for 10 minutes.

– Heat a saucepan with vegetable broth, add onions. Stir frequently, adding more vegetable broth as needed. (Add garlic after it has been sitting for 10 minutes.) Note: The only difference when cooking with vegetable broth compared to oil is that you will need to stir it a little more often, and add more as needed. 

– Line the bottom of a casserole dish with sliced sweet potatoes.

– Heat a second saucepan with ½ cup vegetable broth, and add mushrooms, stirring frequently.

– Sauté zucchini with vegetable broth and onion mixture.

– Blend coconut milk, cumin, coriander, thyme, oregano, and basil, and a pinch of Himalayan sea salt in a food processor.

– Add half of the kale to the saucepan with onions, garlic, zucchini, and vegetable broth. As the kale wilts down, you can add more.

– Once the kale has cooked down for a few minutes, pour kale mixture over the sweet potatoes.

– Top off with the mushroom blend, then pour the creamy coconut sauce evenly over the entire mixture.

– Bake at 350F for 30-35 minutes, or until the coconut milk is boiling and has taken on a slightly toasty color.

Note: You can add any other veggies you want to this casserole!

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