Showing 21–40 of 89 resultsSorted by popularity

• 

  Add to my favorites

  Vegan Mushroom Stroganoff

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Mushroom Stroganoff

  Add to my favorites

  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Vegan Mushroom Stroganoff quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Cook the brown rice fusilli according to package instructions and set aside.
  • Heat the oil in a skillet over medium-high heat. Cook the onions and mushrooms until soft, about five to eight minutes. Season with salt and pepper. Stir in the vegetable broth and Dijon mustard.
  • In a small bowl, whisk the arrowroot powder with a bit of water until dissolved. Add the mixture to the skillet and lower the heat to a gentle simmer for five minutes.
  • Add the coconut milk and season with more salt and pepper as needed.
  • Divide the brown rice fusilli into bowls and top with the mushroom stroganoff. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 30 ounce dry brown rice fusilli cooked according to package directions
  • 7 teaspoon extra virgin olive oil
  • 3 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 yellow onion large, finely diced
  • 2 pound cremini mushroom sliced
  • 3 1/3 cup vegetable broth
  • 5 teaspoon Dijon mustard
  • 7 1/2 teaspoon arrowroot powder
  • 2/3 cup canned full-fat coconut milk

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through, or in a sauté pan over medium heat.

  Nutrition

  Calories: 107kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1047mg | Potassium: 488mg | Fiber: 2g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Clean Diet Purple Cabbage Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Clean Diet Purple Cabbage Salad

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe uses red or green cabbage combined with beets, carrots, avocado, and dill.

  Clean Diet Purple Cabbage Salad quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  • Shred cabbage(s), carrots and beets in food processor
  • Add walnuts to food processor and pulse a few times
  • Make dressing by mixing oil, vinegar and pressed garlic cloves
  • Chop avocado and dill, and mix it all together.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the food processor:

  • 2 whole purple cabbage small, red or green
  • 12 carrot
  • 2 red beet
  • 2/3 cup walnuts chopped

  Mix in:

  • 2 avocado chopped
  • 1 cup fresh dill chopped

  For the dressing:

  • 6 clove garlic put through a press
  • 1 cup extra virgin olive oil
  • 1/2 cup apple cider vinegar unfiltered
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 351kcal | Carbohydrates: 14g | Protein: 3g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 303mg | Potassium: 570mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12660IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

  Add to my favorites

  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: about 4-6 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Ayurveda eating

  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Bring water to a boil in a steamer
  • Add the asparagus and cover until just tender, for about 3 minutes
  • Prepare the sauce whisking all ingredients together in a mixing bowl until smooth
  • To serve, arrange asparagus on platter and pour tarragon sauce on top.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 bunch asparagus
  • 2 tablespoon fresh tarragon dried or fresh
  • 4 tablespoon tahini
  • 3 tablespoon fresh ginger grated
  • 1/2 teaspoon paprika
  • 4 tablespoon fresh lemon juice
  • 2 tablespoon maple syrup rice syrup
  • 1/2 teaspoon Kosher salt

  Cooking Tools Required

  Cutting board, Kitchen towels, Steamer Basket, Tongs, Top Stove

  Reheating/Serving Instructions

  Microwave until warm all the way through

  Nutrition

  Calories: 72kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Aromatic Jeera Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Aromatic Jeera Rice

  Add to my favorites

  Recipe adapted from:

  Anushree Shetty

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Jeera rice tastes great with just about anything or on its own with a bit of yogurt and pickle.

  https://simmertoslimmer.com/jeera-rice/

  Aromatic Jeera Rice quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://simmertoslimmer.com/jeera-rice/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 servings

  Instructions

  • Add rice to a medium-deep saucepan and fill it with water until the rice is completely covered.
  • Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.
  • Change the water couple of times till the water runs clear.
  • Drain the water and add 5 cups of water to the rice. Let the rice soak for 30 minutes.
  • Drain the rice and set it aside.
  • Place a wok/kadhai over medium-high heat and add ghee.
  • Once the ghee is hot, add cumin seeds and once it starts sizzling, add green chilies, bay leaves, and cinnamon stick. Fry it for about 10-15 seconds and then add rice.
  • Saute the rice for about 1-2 minutes before adding salt and 4 cups water
  • In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.
  • Open the lid and let the steam escape.
  • Resting the rice: Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute and allows all the layers of the rice to evenly cook.
  • Wait for 5 minutes and then fluff the rice gently with a fork and sprinkle chopped coriander leaves. Serve hot.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 ½ cup aged basmati rice
  • 4 cup water
  • 3 tablespoon ghee coconut oil for vegan
  • 5 teaspoon cumin seeds
  • 4 green chile Indian green chiles or Serrano or Jalapeño peppers would work too, finely chopped
  • 2 cinnamon stick 3-inch long
  • 3 bay leaf
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Colander, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave, covered, on full power.

  Nutrition

  Calories: 214kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Steamed Cauliflower with Coconut Dill Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Steamed Cauliflower with Coconut Dill Sauce

  Add to my favorites

  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Healthy Comfort and Nourishment

  Steamed Cauliflower with Coconut Dill Sauce quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Bring water to a boil in a large steamer
  • Chop cauliflower into bite size pieces and place in steamer
  • Combine remaining ingredients in a sauce pan and heat to a simmer.
  • Once cauliflower is semi soft, serve on plate and pour over warm sauce.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings, 2 heads
  • 14 ounce canned full-fat coconut milk
  • 4 tablespoon maple syrup for keto, use keto maple
  • 1/2 cup fresh dill chopped
  • 1 teaspoon Kosher salt
  • pinch ground turmeric

  Cooking Tools Required

  Can Opener, Cutting board, Food storage containers, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve warm. Reheat in microwave.

  Nutrition

  Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 274mg | Potassium: 467mg | Fiber: 2g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 58mg | Calcium: 46mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Vegan Orange Tofu

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Orange Tofu

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Gluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Scrumptious, tangy, and orange flakes to enhance a mouthful of flavors! This dish is vegan, gluten-free, egg-free, and nut-free. A favorite for everyone without all the extras! Simply scrumptious!

  Vegan Orange Tofu quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 400 F
  • Line a dish with parchment or grease
  • Add cubes tofu to a large bowl
  • Sprinkle 2 tbsp cornstarch, flour, salt, garlic, and pepper
  • Close top of bowl with lid or a plate and shake to coat
  • Add more cornstarch and shake again
  • Spread in a baking dish, bake at 400 F for 25-35 minutes
  • Give tofu a shake at 20 minute mark

  Orange sauce:

  • Combine all ingredients for sauce, except water and cornstarch. Cook sauce over medium heat and bring to a boil
  • In a separate bowl, add cornstarch and water and add into boiling sauce
  • Mix and cook an additional 2 minutes, Stir well for even thickening
  • Taste and adjust salt, sweet, and flavor
  • In a mixing bowl, add baked tofu and sauce
  • Toss to coat

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 45 ounce firm tofu pressed for 15 minutes and then cubed
  • 5 tablespoon corn starch divided
  • 2 ½ teaspoon rice flour or all purpose flour
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon garlic powder
  • dash freshly ground black pepper

  Orange sauce:

  • 10 clove garlic finely chopped
  • 2 ½ tablespoon fresh ginger grated
  • 5 tablespoon tamari sauce Tamari for gluten-free or soy sauce
  • 5 tablespoon rice vinegar or white vinegar
  • 2 ½ cup orange juiced
  • 7 ½ tablespoon maple syrup or sugar
  • ⅔ cup water
  • 5 tablespoon corn starch
  • 2 ½ teaspoon Sriracha or other hot sauce
  • ¾ teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs, Top Stove, Wok

  Reheating/Serving Instructions

  Serve immediately. Can garnish with green onions and orange zest. Best if all is used when cooked.

  Nutrition

  Calories: 210kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 223mg | Fiber: 1g | Sugar: 19g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 158mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Jackfruit Carnitas Tacos

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Jackfruit Carnitas Tacos

  Add to my favorites

  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 taco

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVeganVegetarian

  These carnitas tacos are made from jackfruit seasoned with spices and served with guacamole and corn toritillas.

  Jackfruit Carnitas Tacos quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.
  • Heat the oil in a skillet over medium heat. Add the onion and cook for three to five minutes until softened.
  • Add the jackfruit and water, and simmer for ten minutes.
  • Add the tomato paste, coconut sugar, cumin, smoked paprika, and orange juice and simmer on low for ten minutes.
  • Pull apart the jackfruit with a fork.
  • Spread the jackfruit onto the prepared baking sheet and bake for 12 to 15 minutes, until crispy. Spread the guacamole over the tortillas, and top with the jackfruit, red onion, and cilantro.

  Notes

  Notes Leftovers Refrigerate in an airtight container for up to four days. Assemble the tacos just before enjoying. Serving Size One serving is equal to approximately two tacos. More Flavor Top with black beans, feta, and pickled onions.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 teaspoon extra virgin olive oil
  • 1/2 yellow onion medium, diced
  • 5 cup canned Jackfruit young, drained, rinsed, cored
  • 2/3 cup water
  • 4 teaspoon tomato paste
  • 2 1/2 tablespoon coconut sugar
  • 2 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/3 cup orange juice
  • 1/3 cup guacamole
  • 10 corn tortilla
  • 1/3 cup red onion diced
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat the filling in a saute pan over medium heat or in a 350 degree oven for 10 minutes.

  Nutrition

  Calories: 189kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 247mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Black Bean Dip

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Black Bean Dip

  Add to my favorites

  Recipe adapted from:

  Jennifer Segal

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 tablespoon

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This blended black bean dip starts with garlic, onion, and jalapenos sauteed in olive oil for extra flavor.

  https://www.onceuponachef.com/recipes/black-bean-dip.html

  Black Bean Dip quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.onceuponachef.com/recipes/black-bean-dip.html

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
  • Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon extra virgin olive oil
  • 2 yellow onion small, chopped
  • 5 clove garlic peeled and chopped into large chunks
  • 2 jalapeño pepper seeded and chopped, more or less to taste
  • 46.5 ounce canned black beans rinsed and drained
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon ground cumin
  • 3 tablespoon lime juice
  • 4 tablespoon water more or less depending on desired consistency
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  Blender, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 194kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 973mg | Potassium: 456mg | Fiber: 10g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Roasted Chickpea and Avocado Green Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Chickpea and Avocado Green Salad

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chickpeas coated with smoked paprika are roasted for maximum flavor in this romaine-kale and avocado salad.

  Roasted Chickpea and Avocado Green Salad quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  • Preheat the oven to 350° F. Drain and rinse the chickpeas in cold water then dry them on paper towels.
  • Mix the olive oil and smoked paprika in a large bowl. Add the chickpeas and toss to coat them with the oil and paprika. Tip out onto a parchment lined baking sheet, drizzling any oil remaining in the bowl. Roast in the preheated oven for 20 minutes, gently shaking the tray half way through, or until the chickpeas are light golden and crisp. Remove from the oven, drain on paper towels and put to one side to cool.
  • For the dressing, whisk together the mustard, olive oil and lemon juice until emulsified. Add the basil and garlic and whisk again.
  • Halve and stone the avocado and cut each half in half again lengthwise. Chop each quarter into three roughly equal pieces. Place in a bowl with the lettuce, red onion and half of the roast chickpeas. Add the dressing and toss to combine. Scatter the remaining roast chickpeas over the top and serve. Top with pomegranate seeds if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For roasting the chickpeas:

  • 28 ounce canned chickpeas (garbanzo beans) organic, drained and rinsed
  • 2 tablespoon avocado oil
  • 2 teaspoon smoked paprika

  For the salad:

  • 1 head romaine lettuce or similar, chopped
  • 1 red onion large, thinly sliced
  • 2 bunch kale chopped
  • 2 avocado chopped
  • 5 tablespoon pomegranate seeds optional

  For the dressing:

  • 1 teaspoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 lemon juiced
  • 4 tablespoon fresh basil finely chopped
  • 1 clove garlic smashed and minced

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Sharp Knives

  Nutrition

  Calories: 287kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 249mg | Potassium: 605mg | Fiber: 9g | Sugar: 3g | Vitamin A: 8360IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 2mg | Phosphorus: 126mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Mushroom and Spinach Cauliflower Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Mushroom and Spinach Cauliflower Rice

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Cauliflower rice is a delicious and nutritious alternative to white rice, plus it's loaded with additional vegetables and beans for added protein. Note: This recipe requires 2 large sauté pans for 7-10 servings.

  Mushroom and Spinach Cauliflower Rice quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Cut cauliflower into chunks, and put into a food processor. Pulse 10-15 times until you get a small, rice-sized mixture.
  • Heat a pan over medium heat for 1 minute. Add onion to pan, cook about 4 minutes, stirring occasionally.
  • Add mushrooms, garbanzo beans and 1/3 of the avocado oil. Cook for 4 minutes, stirring occasionally.
  • Add cauliflower, celery, sea salt, and another 1/3 of the avocado oil. Cook on medium for 5 minutes, then turn the heat to low. Cook for another 10 minutes.
  • Combine parsley and spinach in a large bowl.
  • When the cauliflower and other veggies are done, add them to the bowl with parsley and spinach. Add the remaining avocado oil, and mix to combine all ingredients.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings 3 medium heads or 4 packages of 10 ounce frozen riced cauliflower
  • 24 ounce white mushroom sliced
  • 6 stalk celery sliced
  • 3 cup Italian parsley chopped
  • 3 cup onion diced
  • 6 cup fresh spinach chopped
  • 1 tablespoon sea salt
  • 6 tablespoon avocado oil
  • 3 cup canned garbanzo beans rinsed and drained

  Cooking Tools Required

  Cutting board, Food Processor, Mixing bowls, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Heat in a sauté pan over medium high heat or microwave until heated through.

  Nutrition

  Calories: 212kcal | Carbohydrates: 25g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 938mg | Potassium: 1162mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3320IU | Vitamin C: 122mg | Calcium: 123mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Vegetable Sushi Roll

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegetable Sushi Roll

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 roll, about 4 pieces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeVeganVegetarian

  This sushi roll is made with spinach, shiitake mushrooms, carrots, and cucumber. It's best eaten the same day it's prepared.

  Vegetable Sushi Roll quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Cook rice according to package directions.
  • Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
  • To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
  • Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
  • Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
  • When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • plastic wrap for covering rolling mat (optional)
  • 5 sheet nori sheet
  • 1 bunch spinach blanched and squeezed dry into thin strips
  • 5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
  • 2 carrot blanched, then sliced into pencil sized pieces
  • 1 cucumber peeled and sliced into pencil sized pieces
  • 2 teaspoon wasabi

  Optional for serving:

  • pickled ginger
  • soy sauce
  • wasabi

  For the sushi rice:

  • 2 cup medium-grain white rice
  • ½ cup seasoned rice vinegar

  Cooking Tools Required

  9x13 inch glass baking dish, Saucepan with lid

  Reheating/Serving Instructions

  If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

  Nutrition

  Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Mediterranean Buddha Bowl

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Mediterranean Buddha Bowl

  Add to my favorites

  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  These salad bowls made with lettuce, quinoa, and tofu, plus assorted vegetables, is topped with a Mediterranean inspired dressing. Note: Vegetables will vary by season and availability.

  Mediterranean Buddha Bowl quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 400ºF/205ºC.
  • Prepare the quinoa according to directions and set aside.
  • While that's cooking, coat tofu with olive oil. Pour mixture on one of the baking sheets, and bake for about 25 minutes, flipping half-way through. Remove when tofu is golden on the edges.
  • In bowls or separate glass containers (meal prep!), divide the chopped lettuce equally in each. Top each with equal amounts of quinoa, tofu, chickpeas, cucumber, red bell pepper, onion, hummus and olives in each bowl.
  • In a separate bowl, whisk together the dressing ingredients. When you’re ready to eat, drizzle about 2 tablespoon of dressing over your Buddha Bowl, and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the bowls:

  • 2 cup quinoa uncooked
  • 16 ounce medium firm tofu 1 large block, drained and chopped
  • 6 teaspoon extra virgin olive oil for coating the tofu
  • 2 head red leaf lettuce chopped
  • 30 ounce canned chickpeas drained
  • 2 cucumber chopped
  • 2 red bell pepper chopped
  • 1 red onion finely chopped
  • 1 cup hummus
  • 1 cup Kalamata olive pitted

  For the dressing:

  • 1/2 cup extra virgin olive oil
  • 4 tablespoon apple cider vinegar
  • 1 lemon juiced
  • 1 teaspoon dry oregano
  • ¼ teaspoon dry thyme
  • ¼ teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Whisk

  Nutrition

  Calories: 504kcal | Carbohydrates: 55g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Sodium: 374mg | Potassium: 671mg | Fiber: 13g | Sugar: 7g | Vitamin A: 884IU | Vitamin C: 40mg | Calcium: 150mg | Iron: 6mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Vegan Coconut Curry

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Coconut Curry

  Add to my favorites

  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This vegan coconut curry uses butternut squash, cauliflowere, red bell pepper, carrots and coconut milk, plus all the traditional spices. It's served over cauliflower rice for added nutrition.

  Vegan Coconut Curry quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 10 minutes, until golden brown. Reduce the heat to low after the first 5 minutes.
  • While the onions cook, in a small bowl mix together the garlic, ginger, curry powder, and salt. Set aside.
  • After the onions have cooked for about 10 minutes, add the butternut squash, red pepper, carrots, and chile to the onions, stir to combine, and cook for 5 minutes.
  • Add the coconut milk, cauliflower florets, and the spice mixture. Cover and simmer for about 20 minutes.
  • Meanwhile, to make the rice, shred cauliflower in food processor (or use box grater). Add coconut oil to skillet over medium heat. Cook cauliflower for about 1-3 minutes, or until tender. Stir in the chopped basil when done.
  • After the coconut milk mixture has been cooking for about 20 minutes, stir in the lime juice, kale and peas. Taste and adjust seasonings as needed.
  • Serve curry over cauliflower rice.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the curry:

  • 2 tablespoon extra virgin olive oil
  • 2 yellow onion small chopped
  • 6 clove garlic minced
  • 2 teaspoon fresh ginger grated
  • 2 tablespoon curry powder
  • 2 teaspoon sea salt
  • 16 ounce butternut squash chopped
  • 2 red bell pepper chopped
  • 2 carrot peeled and sliced
  • 2 red Thai chile thinly sliced (optional)
  • 27 ounce canned full-fat coconut milk
  • 12 ounce cauliflower cut into florets
  • 4 lime 1/2 juiced, rest cut into wedges for serving
  • 15 ounce kale ribs removed and sliced thin
  • 9 ounce frozen green peas
  • 9 ounce frozen corn kernels
  • freshly ground black pepper

  Cauliflower Rice

  • 2 tablespoon coconut oil
  • 15 ounce cauliflower head
  • 1 bunch fresh basil organic if possible, chopped

  Cooking Tools Required

  Can Opener, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in a saucepan over medium heat until heated through or microwave on high power.

  Nutrition

  Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 913mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12117IU | Vitamin C: 151mg | Calcium: 140mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Kitchen Sink Kale Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Kitchen Sink Kale Salad

  Add to my favorites

  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  This crunchy kale and quinoa salad includes chopped apples for just a touch of sweetness, and it's topped with a delicious tahini maple-lemon dressing to bring all the flavors together.

  Kitchen Sink Kale Salad quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat olive oil in a small pot over medium heat and add rinsed, drained quinoa. Toast quinoa for 1-2 minutes, stirring frequently so it doesn’t burn. Add water and bring to a low boil.
  • Reduce heat to a simmer, cover, and cook for around 20 minutes or until the liquid is absorbed. Once cooked, remove from heat and stir before setting aside.
  • While the quinoa cooks, prepare dressing: Add all of the dressing ingredients EXCEPT the water in a small bowl and whisk to combine. Add water (a little bit at a time), continuing to whisk until it reaches desired consistency. Taste and adjust flavor as needed.
  • In a large bowl, add the kale and top with tomatoes, carrots, pepper, apple, avocado, cooked quinoa, and help hearts. Serve with dressing on the side.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Quinoa:

  • 2 teaspoon extra virgin olive oil
  • 1 1/2 cup quinoa rinsed
  • 3 cup water

  Dressing:

  • 2/3 cup tahini
  • 6 tablespoon fresh lemon juice
  • 2 tablespoon pure maple syrup
  • 1 teaspoon sea salt
  • 1/2 cup water

  Salad:

  • 12 ounce kale chopped
  • 11 ounce cherry tomato halved
  • 4 carrot large, chopped
  • 2 orange bell pepper chopped
  • 2 Granny Smith apple chopped
  • 2 avocado chopped
  • 3 ounce hemp hearts

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Whisk

  Nutrition

  Calories: 381kcal | Carbohydrates: 40g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Sodium: 281mg | Potassium: 833mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8510IU | Vitamin C: 90mg | Calcium: 125mg | Iron: 4mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Chraime Moroccan Tofu Patties

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chraime Moroccan Tofu Patties

  Add to my favorites

  Recipe adapted from:

  Liat Sheerit

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1-2 patties

  Dairy FreeEgg FreeNut FreePaleoVeganVegetarianWhole 30

  Chraime Moroccan Tofu Patties quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a large skillet, heat 4 tablespoons of oil. Add the onion and fry it lightly until the onions are browned. Set the onion aside and let it cool.
  • While the onion is frying it in the pan, grind the tofu in a food processor with short pulses. Don't mash it, you don't want mashed potatoes tofu, you want tofu crumbs. If there is no food processor, the tofu can be grated with a grater.
  • In a large bowl place all the patties ingredients, including fried onion and its oil. Make sure it's firm enough, it will get more firm and solid when chilling. Taste and adjust the flavors.
  • Put the patties in the refrigerator for at least 30 minutes to let the semolina absorb the liquids in the patties.
  • In the meantime, get working with the sauce. On medium-high heat, in a large pan, heat 1/4 cup of oil, fry the red bell pepper, add the garlic slices. Mix well. Add the thick lemon slices and fry it.
  • When the bell pepper and lemon are lightly brown, add the fresh tomato cubes and crushed tomato can and mix well. Add the spices, the crushed garlic and mix well. Bring to a boil and lower the heat to low. Cover the pot and let the sauce reduce.
  • Preheat the oven to 400F. Line two baking sheets with baking paper and spray oil on the paper.
  • Remove the tray with the patties mix from the fridge. Oil your hands and form the patties. There should be about 16-17 patties, cover it with oil spray.
  • Put the patties in the oven for 15 minutes. no more. Remove the patties from oven and gently transfer, using a spatula, to the large pan with the sauce.
  • Add water if needed until the patties are almost completely covered with liquid. Cover the pot with a lid and cook the patties for 30 minutes.
  • Optional step - broil in the oven the patties for a few minutes.
  • Serve with chopped cilantro and slices of challah.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook45

  Passive15

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE PATTIES

  • 1 pound firm tofu but not extra firm
  • ¼ cup avocado oil for frying the onion
  • 1 onion large, diced
  • 5 tablespoon semolina flour
  • ½ lemon juiced
  • 1 bunch fresh cilantro chopped
  • 3 clove garlic crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • avocado oil cooking spray

  FOR THE SAUCE

  • ¼ cup avocado oil
  • 1 red bell pepper seeded and cut into thin slices
  • 2 tomato large tomatoes, cut into large cubes
  • 28 ounce canned crushed tomatoes
  • 1 tablespoon smoked paprika
  • 1 tablespoon sweet paprika
  • 1 teaspoon spicy paprika
  • 1 teaspoon agave or sugar
  • 1 teaspoon Kosher salt
  • 1 lemon thick slice
  • 5 clove garlic thinly sliced
  • 3 clove garlic minced
  • ½ bunch fresh cilantro chopped
  • 3 tablespoon fresh cilantro chopped, or parsley
  • ½ cup water or more as needed

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Saute pan

  Nutrition

  Calories: 191kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1553IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Vegan Onions, Mushrooms and Cashews Pate

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Onions, Mushrooms and Cashews Pate

  Add to my favorites

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Dairy FreeEgg FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Made of onions, mushrooms, and cashews, this vegan "chopped liver" has replaced the classic Jewish pate as a contemporary appetizer, especially for special occasions. This tasty pate is based on Nava Atlas's recipe from The Vegan Atlas.

  https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

  Vegan Onions, Mushrooms and Cashews Pate quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 servings

  Instructions

  • Heat the oil in a skillet. Saute the onions slowly over medium heat, stirring frequently until lightly browned.
  • Remove the stems from the mushrooms, then clean and chop. Add to the skillet, cover, and cook briefly with the onions until wilted, about 3 to 4 minutes.
  • Place the onion and mushroom mixture (including any liquid that may have formed) in a food processor along with the cashews and lemon juice. Process until smoothly pureed, scraping down the sides as needed.
  • Season with salt and pepper and additional lemon juice if desired, and pulse on and off to mix well.
  • Transfer to a serving bowl, and cool to room temperature before serving.
  • Before serving, sprinkle with paprika and parsley. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

  Cook Times

  Active Prep5

  Hands-On Cook12

  Hands-Off Cook5

  Passive0

  Total Time22 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 ½ cup onion for 10 servings use 1 large onion, chopped
  • 8 ounce white mushroom white or cremini (aka baby bella) mushrooms
  • ¾ cup cashews toasted
  • 1 tablespoon fresh lemon juice or to taste
  • ½ teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper

  FOR GARNISH

  • paprika
  • Italian parsley Finely minced

  Cooking Tools Required

  Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  If refrigerated, remove 15 minutes before serving, stir. Sprinkle with paprika and parsley just before serving. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

  Nutrition

  Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Baked Tofu & Cabbage with Peanut Ginger Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Baked Tofu & Cabbage with Peanut Ginger Sauce

  Add to my favorites

  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  Baked tofu, edamame, and cabbage is served over califlower rice and topped with a drizzle of peanut ginger sauce.

  www.kaiafitfolsom.com

  Baked Tofu & Cabbage with Peanut Ginger Sauce quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  www.kaiafitfolsom.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Add the tofu and edamame to a mixing bowl with 3/4 of the tamari and toss to coat. Let the tofu marinate while reheating the oven.
  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  • Arrange the cabbage on one side of the baking sheet and the marinated tofu and edamame on the other. Bake for 30 minutes stirring halfway through.
  • Meanwhile, in a small mixing bowl combine the peanut butter, ginger, lime juice, and the remaining tamari. Stir in the water to thin the sauce. Cook the cauliflowr rice.
  • To serve, divide the cauliflower rice between plates. Top with the baked cabbage and tofu and drizzle with the sauce.

  Notes

  Leftovers
  Refrigerate in an airtight container for up to four days.
  Nut-Free
  Use sunflower seed butter instead of peanut butter.
  More Flavor
  Add garlic, honey, sesame oil, or red pepper flakes to the sauce.
  No Tamari
  Use coconut aminos instead.
  More Carbs
  Serve with rice or quinoa instead of cauliflower rice

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 31 ounce extra firm tofu cubed
  • 5 cup frozen edamame (shelled)
  • 10 tablespoon tamari sauce divided
  • 20 cup purple cabbage cut into 1-inch strips
  • 5 tablespoon all-natural peanut butter
  • 5 teaspoon fresh ginger grated
  • 7.5 teaspoon lime juice
  • 7.5 tablespoon water
  • 5 cup frozen riced cauliflower cooked according to package directions

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium high power or in a saute pan over medium heat.

  Nutrition

  Calories: 136kcal | Carbohydrates: 20g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1134mg | Potassium: 854mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1988IU | Vitamin C: 141mg | Calcium: 130mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Plain Medium Grain White Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Plain Medium Grain White Rice

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3/4 cup cooked rice

  Dairy FreeEgg FreeGluten Free

  Medium grain white rice is traditionally served in Japanese and Korean cuisines.

  Plain Medium Grain White Rice quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 20 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.

  Important:

  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive10

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup medium grain white rice
  • 2 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave, covered, on high power until heated through.

  Nutrition

  Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Raw coconut matcha macaroons

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Raw coconut matcha macaroons

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Yummy bite sized treats that curb that sweet craving. Great in the go! You can also dehydrate theses for an extra crunch texture!

  Raw coconut matcha macaroons quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a food processor, process 3 cups of dried coconut and melted coconut oil for 1-2 minutes.
  • Add almond meal, coconut nectar, matcha, vanilla, salt, and process until well combined.
  • Scrape dough in to a mixing bowl and fold in additional 3 tbsp of dried coconut.
  • Using a teaspoon or cookie scoop, form bite size balls. If dehydrating, place on dehydrator trays. If not, place on parchment lined baking sheet.
  • If dehydrating, dehydrate at 115 degrees for about an hour. Be careful to not over dehydrate.
  • If not, crust chill macaroons in refrigerator for an hour before consumption

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ¼ cup unsweetened shredded coconut fine shred
  • ½ cup coconut oil melted
  • ⅓ cup almond meal
  • 2 tablespoon coconut nectar raw honey or maple syrup can be substituted
  • 1 ½ teaspoon matcha high quality
  • ¼ teaspoon vanilla bean powder
  • ¼ teaspoon Himalayan pink salt

  Cooking Tools Required

  Food Processor, Oven, Refrigerator, Saucepan

  Reheating/Serving Instructions

  Store macaroons in an airtight container in the fridge for 5-7 days!

  Nutrition

  Calories: 314kcal | Carbohydrates: 11g | Protein: 3g | Fat: 31g | Saturated Fat: 26g | Sodium: 69mg | Potassium: 151mg | Fiber: 5g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Roasted Garlic Hummus

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Garlic Hummus

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreeSoy FreeVeganVegetarian

  This homemade hummus is made with chickpeas, roasted garlic, and fresh lemon juice. Serve it with pita chips (fresh or crispy), or your favorite vegetables.

  Roasted Garlic Hummus quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 400 degrees
  • Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.  
  • To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
  • Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the roasted garlic:

  • 1 head garlic halved
  • 2 teaspoon extra virgin olive oil

  For the hummus:

  • 30 ounce canned chickpeas drained and rinsed
  • 6 tablespoon fresh lemon juice
  • 1/2 cup tahini paste
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt more or less to taste
  • 6-8 tablespoon water
  • ½ teaspoon ground paprika

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

  Nutrition

  Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart