A new twist on an old favourite, this veggie chili packs a double-whammy protein punch (beans & quinoa ) and is really filling as a result. One of my family’s favourites, you could also easily cook this stovetop if you prefer!
1 c rinsed & drained quinoa 4 c water
1 large red onion, diced
4 cloves garlic, crushed
1 sweet bell pepper, diced
4 c peeled & cubed butternut squash (cut 1/2” cubes, you’ll need about 1 small squash or 1/2 a large squash)
2-398 mL cans black beans, rinsed and drained, or 3 c cooked
1-28 oz can crushed tomatoes
1.5-2 tbsp of chili powder (use 2 if you like it a little spicy)
1 tbsp smoked paprika
2 tsp cumin
1 tsp oregano
1 tsp cinnamon
2 tsp sea salt
1/2 tsp pepper
juice & zest of one lime
In a slow cooker, add quinoa, water, onion, garlic, bell pepper, squash, beans, crushed tomatoes, chili powder, smoked paprika, cumin, oregano, cinnamon, salt, and pepper and cook on high for 4-6 hours or low...
My kids go crazy for this one. It’s a veggie-packed, grain-free dish that can be used as a side with fish or chicken, or as a vegetarian main course with a side of greens.
2 medium heads of cauliflower, cut into florets, about 12 c
2 tbsp + 2 tsp olive oil
1 c diced yellow onion
3 cloves crushed garlic
2 c sugar-free jar of tomato pasta sauce
1-14 oz can white navy beans (1.5 cups, can substitute another type of white bean)
1- 370mL jar roasted sweet red peppers, drained
1/2+ tsp sea salt
1/4+ tsp pepper
1 tsp paprika
1/2 c packed fresh basil, finely chopped (and more for garnish)
1/2 c ricotta cheese
1/2 c grated parmesan or asiago cheese
1/2 c panko crumbs *optional
Preheat oven to 400F. In a large bowl, toss the cauliflower florets with 2 tbsp olive oil and a pinch of salt & pepper. Spread on a baking sheet and roast for about 20 minutes, turning florets once or twice during cooking time to avoid burning. Remove from oven, set aside,...