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.

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.