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Based on your dietary preferences, we suggest the following
Main Dishes
Vegetarian Chili
Rated 3 out of 5 based on 3 customer ratings
Added meal time : 1h 12.8m
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Vegetarian Chili
Recipe adapted from:
Rated 3 out of 5 based on 3 customer ratings
$0.00 Cooking Fee
Serving Size: 1 1/2 cups
While the ingredients in this chili recipe are sbasic, the flavor is anything but, with the addition of smoked paprika for an extra-savory, smoky note. With optional garnishes to accommodate GF, DF, and Vegan diets.
https://cookieandkate.com/vegetarian-chili-recipe/
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https://cookieandkate.com/vegetarian-chili-recipe/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Cook Times
Active Prep15
Hands-On Cook11
Hands-Off Cook30
Passive0
Total Time56 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 4 tablespoon extra-virgin olive oil
- 2 red onion medium chopped
- 2 red bell pepper large chopped
- 4 carrot medium chopped
- 4 stalk celery chopped
- 1 teaspoon Kosher salt divided
- 8 clove garlic pressed or minced
- 4 tablespoon chili powder
- 4 teaspoon ground cumin
- 3 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 56 ounce canned diced tomatoes with their juices
- 60 ounce canned black beans rinsed and drained
- 30 ounce canned pinto beans rinsed and drained
- 4 cup vegetable broth
- 2 bay leaf
- 4 tablespoon fresh cilantro
- 2 teaspoon red wine vinegar
Optional garnishes:
- fresh cilantro
- avocado sliced
- tortilla chips check label for GF
- sour cream skip for dairy free and vegan
- grated cheddar cheese skip for dairy free and vegan
Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Potato Masher, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or heat on stove top over medium heat.
Nutrition
Calories: 352kcal | Carbohydrates: 58g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1803mg | Potassium: 1366mg | Fiber: 21g | Sugar: 9g | Vitamin A: 6560IU | Vitamin C: 55mg | Calcium: 201mg | Iron: 8mg
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Tacos with Baked Pea Falafel and Veggies
Rated 0 out of 5
Added meal time : 1h 18m
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Tacos with Baked Pea Falafel and Veggies
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 1 taco
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 350 degrees F
- Clean and cut the veggies. Set aside.
- In a food processor or blender pulse sunflower seeds for 30 sec, until they're roughly chopped. Add the peas and pulse until mixture is well combined.
- Add the remaining ingredients (onion, garlic, lemon juice, chopped mint, spices, flour, baking powder, olive oil) and pulse until combined and transforms into a "dough".
- Wet your hands and start rolling the dough into small round falafels and place on a lined baking sheet.
- Bake them for 30-35 minutes, turning each falafel halfway through baking until all falafels are evenly golden brown.
- When falafels are ready serve in a tortilla together with the veggies and tahini sauce.
Cook Times
Active Prep30
Hands-On Cook0
Hands-Off Cook30
Passive0
Total Time1 hour hour
Recipe Serving Size10
Ingredients
Ingredients
- 10 ounce carrot
- 7 ounce baby spinach
- 9 ounce red bell pepper
- 9 ounce cucumber
- 24 ounce green pea
- 10 tablespoon sunflower seeds
- 2 1/2 ounce onion
- 5 clove garlic
- 3 tablespoon fresh lemon juice
- 5 tablespoon rice flour
- 5 tablespoon baking powder
- 10 teaspoon ground cumin
- 5 teaspoon Kosher salt
- 2 1/2 teaspoon freshly ground black pepper
- 10 tablespoon mint
- 5 tablespoon extra virgin olive oil
- 10 tablespoon tahini
- 10 flour tortilla
Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp KnivesReheating/Serving Instructions
Heat in microwave on medium power until heated through.
Nutrition
Calories: 421kcal | Carbohydrates: 45g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Sodium: 2057mg | Potassium: 743mg | Fiber: 9g | Sugar: 9g | Vitamin A: 8191IU | Vitamin C: 73mg | Calcium: 504mg | Iron: 6mg
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Red Lentil Dahl
Rated 4.7 out of 5 based on 47 customer ratings
(10 customer reviews)
Added meal time : 0h 32.5m
Do you have allergies or special requests?
Red Lentil Dahl
Recipe adapted from:
Rated 4.7 out of 5 based on 47 customer ratings
(10 customer reviews)
$0.00 Cooking Fee
Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian
This quick and easy red lentil dahl is packed with flavor, but is super simple to make. Vegan, vegetarian and gluten-free.
https://veggiedesserts.com/red-lentil-dahl/
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https://veggiedesserts.com/red-lentil-dahl/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
- Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with salt and pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
- If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
- Stir in lemon juice and spinach until it wilts.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook15
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 2 teaspoon extra virgin olive oil
- 3 cup onion diced, about 3 medium
- 6 clove garlic finely chopped
- 2 tablespoon fresh ginger peeled and grated
- 1 teaspoon crushed red pepper
- 1 teaspoon ground cumin
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 1/2 tablespoon ground turmeric
- 2 teaspoon garam masala
- 2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
- 28 ounce canned diced tomatoes for 10 servings, 2 cans
- 28 ounce canned full-fat coconut milk for 10 servings 2 can
- 4 cup vegetable stock
- 2 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon freshly ground black pepper more or less to taste
- 3 tablespoon fresh lemon juice for 10 servings, juice of half a lemon
- 4 cup fresh spinach leaves
Cooking Tools Required
Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable PeelerReheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.
Nutrition
Calories: 371kcal | Carbohydrates: 38g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 985mg | Potassium: 897mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1496IU | Vitamin C: 21mg | Calcium: 92mg | Iron: 6mg
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Side Dishes
Vegan Low Carb Creamy Brussels Sprouts Spaghetti
Rated 0 out of 5
Added meal time : 0h 32.5m
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Vegan Low Carb Creamy Brussels Sprouts Spaghetti
Recipe adapted from:
Rated 0 out of 5
Serving Size: 10 ounces
This vegan keto spaghetti dish is not only delilcious but very filling. It’s dairy free, egg free, nut free, gluten free and grain free, but somehow still tastes amazing!
https://meatfreeketo.com/low-carb-vegan-creamy-brussels-sprouts-spaghetti/
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https://meatfreeketo.com/low-carb-vegan-creamy-brussels-sprouts-spaghetti/
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Instructions
- Using a food processor, shred the Brussels sprouts. Add the olive oil, garlic and Brussels sprouts to the pan and sautee for a few minutes until the garlic and the sprouts soften a bit.
- Meanwhile, drain and rinse the noodles, and add them to the pan with the rest of the ingredients.
- Keep stirring every minute or so until all the ingredients blend together to make a creamy sauce.
- If the sauce is a bit thick, add a tiny amount (up to a tablespoon) of water and stir until you achieve a kind of alfredo-like texture. The Brussels sprouts should be soft and the sauce warmed through.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 80 ounce shirataki noodles
- 2 1/2 cup Brussels sprouts shredded
- 10 clove garlic
- 10 ounce vegan cream cheese
- 10 tablespoon extra virgin olive oil
- 10 tablespoon nutritional yeast
- 1 teaspoon Kosher salt more or less to taste
- 1/3 teaspoon freshly ground black pepper more or less to taste
Cooking Tools Required
12-inch saute pan, Colander, Cutting board, Food Processor, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.
Nutrition
Calories: 289kcal | Carbohydrates: 13g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 349mg | Potassium: 249mg | Fiber: 5g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 1mg
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Classic Macaroni Salad
Rated 0 out of 5
Added meal time : 0h 35.1m
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Classic Macaroni Salad
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 1 cup
This classic macaroni salad is made with celery, red pepper, and onion. It's dressed in a simple, creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!
https://sugarspunrun.com/macaroni-salad/#recipe
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https://sugarspunrun.com/macaroni-salad/#recipe
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Hard boil eggs and cool before peeling and chopping
- Cook macaroni pasta and immediately rinse under cold water until cooled and set aside
- In large bowl combine macaroni, diced pickles, red bell pepper, celery, red onion and eggs
- In separate bowl mix all dressing ingredients thoroughly until smooth
- Pour dressing over salad and mix to coat pasta evenly
Cook Times
Active Prep15
Hands-On Cook7
Hands-Off Cook0
Passive5
Total Time27 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 16 ounce elbow macaroni cooked according to package directions
- 1 cup sweet pickle diced
- 2 red bell pepper diced
- 2/3 cup celery diced
- 2/3 cup red onion diced
- 3 egg hard-boiled
For the dressing:
- 1 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 1/2 tablespoon sweet pickle juice
- 2 tablespoon red wine vinegar
- 2 tablespoon granulated sugar
- 3 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon garlic powder
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Plastic food wrap, Sharp Knives, Top Stove, WhiskReheating/Serving Instructions
Serve cold
Nutrition
Calories: 477kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 530mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg
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Salads
Butternut Squash and Farro Salad
Rated 0 out of 5
Added meal time : 0h 52m
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Butternut Squash and Farro Salad
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 1 1/2 cups
This delicious salad starts with roasted butternut squash for extra flavor. The farro is then tossed with herbs and a sherry-dijon vinaigrette.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes. Let cool.
- Rinse farro and place in a medium saucepot with the water, cider, bay leaves and salt. Bring to a boil then reduce heat and simmer until tender (approx. 20 minutes). Most of the water should be absorbed, drain off any excess if needed.
- In a large bowl, whisk together the oil, vinegar, dijon, orange zest, juice and honey, season with salt & pepper.
- Add the farro, roasted squash, arugula, parsley, pistachios and parmesan cheese and gently toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook15
Passive0
Total Time40 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 2 butternut squash peeled and medium diced
- 2 cup uncooked farro
- 1 cup apple cider
- 2 cup water
- 2 bay leaf
- 4 cup arugula
- ½ cup Italian parsley
- ¼ cup shelled pistachios
- ½ cup shaved parmesan cheese or ricotta salata
For the vinaigrette:
- ½ cup extra virgin olive oil
- 2 tablespoon sherry vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoon honey
- 1 orange zested and juiced
- 2 teaspoon sea salt
- 2 teaspoon ground white pepper
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, Peeler, Saucepan with lid, Sharp Knives, Top StoveNutrition
Calories: 369kcal | Carbohydrates: 56g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 586mg | Potassium: 779mg | Fiber: 10g | Sugar: 9g | Vitamin A: 16484IU | Vitamin C: 44mg | Calcium: 159mg | Iron: 3mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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