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

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We used an herb called Chaga Mushrooms. Chaga mushroom is a type of fungus that grows mainly on the bark of birch trees in cold climates. They are considered to be a nutrient-dense superfood, slows down the aging process, helps lower cholesterol, helps prevent and fight cancer, lowers blood pressure, supports the immune system, fights inflammation, and lowers blood sugar. This ingredient is optional in our recipe however it’s health benefits prove to be worth a try!

You can find Chaga mushrooms at this website here.

Ingredients:

• 5 cups Kale (de-stemmed)
• 1 white onion (chopped)
• 2 cups mushrooms (use your favorite kind!)
• 1 yellow bell pepper (chopped)
• ¼ of an inch of ginger (minced)
• 1 tbs curry
• 1 tbs garlic powder
• 1 tbs oregano
• 1 tbs rosemary
• 1 tbs thyme
• 1 tbs garam masala
• 1 13 oz jar of chickpeas (we used Jovial Organic)
• 1 13.5oz can organic coconut milk (we used the brand Fair Trade)
• Splash of veggie broth (to cook your veggies in)
• 2 pinches blended chaga mushroom (optional)

Directions:

1. Start sautéing mushrooms in a pan on medium-low heat for about 4-5 minutes
2. Add onions to the pan and start sautéing until it’s caramelized (almost burnt, but not quite!) We cooked ours for about 6 minutes. You might need to add more vegetable broth.
3. Add your coconut milk and cook for 2 minutes
4. Mix peppers, ginger, Chaga, curry, and garlic. Cook for about another minute and then add the chickpeas
5. Turn the heat up to high and then add the rest of your spices and kale.
6. Cook for about 1 minute. When you see the kale turning a really pretty green then you know it’s done!
7. Wa-la. Enjoy 🙂 This dish is best served right away however you can still keep it in the fridge to eat later.

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Vegan, Gluten-Free, Dairy Free

With the holidays coming up and the snow starts falling on the ground, it’s a perfect time for warm vegetables. This recipe is so incredibly colorful and easy to make.

Ingredients

• 3 heads of Broccoli
• 2 cans coconut milk
• 1 squash
• 2 carrots
• 2 peppers
• 3 portabella mushrooms
• 2 tablespoons balsamic
• 2 tablespoons Rosemary
• 2 tablespoons Thyme
• 2 tablespoons Oregano
• 2 tablespoons Paprika
• 3 cups spinach

Directions

1.     Cut up broccoli and add to a sauté pan with ½ can of coconut milk

2.     Cut up squash and add to pan

3.     Cut up carrot and add to the pan. We are adding the vegetables that need take the most time to cook. Add the rest of the coconut milk in with the carrots

4.     Cut up peppers and add to the pan

5.     Lastly, add the spinach and spices, then let cook for about 10- 15 minutes or until cooked all the way.

6.     In a separate pan sauté portabella on medium-low heat in some balsamic dressing. It’s very easy to cook with balsamic dressing, you just may have to stir the mushrooms a little bit more.

7.     Top mushrooms with stir-fry.

8. Enjoy 🙂

* You can add more or less coconut milk, the more “soup-like” you want to make it add more. If you want it to be more of a “stir fry” add less.

Optional: Nutritional yeast as a topping 🙂

The post Creamy Vegetable Stir Fry appeared first on Wellness Training Institute.

Sweet Potato Stew

This recipe is super simple to make and a definite crowd pleaser! 

2 Large Sweet Potatoes (peeled and cubed)

1 Large Yellow Onion (chopped)

2 cups Vegetable Broth to saute 

2 Cans Black Beans

2 Cans Coconut Milk

2 Tbsp Oregano

2 Tbsp Basil

1 Tbsp Red Pepper Flakes

Juice of one lemon

2 Cups Spinach

1. Heat pan on medium heat
2. Add chopped onion and sauté with a splash of vegetable broth for 5 minutes
3. Add sweet potatoes and a splash of vegetable broth and cover for 10 minutes
4. Transfer to large pot on medium heat
5. Add coconut milk and black beans
6. Stir and add spices and lemon
7. Simmer covered for 15 minutes
8. Slowly add spinach and stir in
9. Serve and enjoy!

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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

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