Search

Recipe: Burrito Bowls with Heirloom Bean Veggie Burgers

Burrito Bowls with Heirloom Bean Veggie Burgers

These burrito bowls are so customizable depending on your likes. You can use avocado or make guacamole instead. You can use a variety of vegetables including red onion, grilled zucchini, grilled sweet corn and radish. For the salsa either use your favorite store-bought version or make your own. I like to use a mild pico de gallo along with a…

Read More

Recipe: Dr. Praeger’s Sweet Potato Quinoa Chili

sweet potato quinoa chili

Ingredients, Serves 6 1-2 Tbsp. water 1 medium onion, chopped 2 cloves garlic, chopped 2 tsp. chili powder 2 Tbsp. tomato paste 2 cups water 1 box (12 oz.) Dr. Praeger’s Sweet Potato Hash Browns, diced 1 can (15.5 oz.) red kidney beans, drained and rinsed 2 cans (14.5 oz each) diced tomatoes with green chilies 2 cups cooked quinoa…

Read More

Recipe: Dr. Praeger’s Crispy Carrot Puff Salad

crispy carrot puff salad

Ingredients, Serves 2 1 box Dr. Praeger’s Carrot Puffs 1 cucumber (cut into thin slices) 1 ½ cups assorted cherry tomatoes 1 cup parsley (roughly chopped) ½ red onion (sliced thinly) 1 Tbsp. olive oil 1 Tbsp. vinegar Salt and pepper to taste Directions – Preheat oven or toaster oven to 450°F. – Place a single layer of Puffs on…

Read More

Recipe: Mushroom Risotto Veggie Burger Nourish Bowl

mushroom risotto bowl

Ingredients, Serves 1 Bowl Ingredients: 1 Dr. Praeger’s Mushroom Risotto Veggie Burger ½ cup cooked lentils ½ cup cooked quinoa ½ sweet potato 6 Brussels sprouts 6 cherry tomatoes 1 baby cucumber 2 kale leaves ½ small avocado 1 tablespoon coconut oil Pinch sea salt 1 tablespoon hemp seeds Lemon Tahini Dressing Ingredients: 1/4 cup tahini 2 tablespoons fresh lemon…

Read More

Recipe: Dr. Praeger’s Avocado ‘Toast’ with Tomatoes & Balsamic Glaze

Avocado ‘Toast’ with Tomatoes and Balsamic Glaze

Ingredients, Serves 4 4 Dr. Praeger’s California Veggie Burgers 1/2 cup cherry tomatoes (cut in half) 2 avocados 1/3 cup balsamic glaze 1/4 cup basil (shredded) Salt and pepper to taste Directions – Preheat oven / toaster oven to bake at 450°F. Place burgers on a baking pan. Bake approximately 7 minutes until browned. Carefully flip and bake an additional…

Read More

Recipe: Sukhi’s Cauliflower, Potato & Chickpea Curry

cauliflower potato chickpea curry

Curry spices flatter cauliflower, potatoes and chickpeas alike. Serve this zesty vegetable dish with flat bread, pita bread, naan, or over rice and garnish with some fresh cilantro (optional). Ingredients, Serves 8 1 medium to large yellow onion, chopped 1 head cauliflower, cut into bite-size pieces 4 large red potatoes, peeled and cut into small bite-size pieces 2 15 oz….

Read More

Recipe: Quinoa and Black Bean Buddha Bowl

Quinoa and Black Bean Buddha Bowl

Get your “put-it-all-in-a-bowl” zen feeling with this colorful dish that is packed with healthy veggies and big flavor. Three kinds of cruciferous vegetables in one bowl? Yes, please. This vegan bowl is packed with plant-based goodness, and the best part is: it only takes 10 minutes to make. Ingredients, Serves 1 Amy’s Light & Lean Quinoa & Black Beans with…

Read More

Recipe: Carrot Cake Protein Balls

Carrot Cake Protein Balls

Ingredients 4 oz. unsweetened applesauce Carrot pulp 1/2 tsp cinnamon 1/8 ground cloves 1/3 cup unsweetened coconut 1/2 cup dates (pitted & chopped) 1/4 tsp nutmeg 1 cup roasted nuts of your choice (cashews, almonds, walnuts…) 3/4 cup gluten-free rolled oats 1/3 cup vanilla plant-based protein powder Directions – Place nuts, oats, dates, applesauce, and protein powder in the Juiceman…

Read More