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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…

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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…

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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…

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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…

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Recipe: Herb Roasted Potatoes and Veggies

herb roasted veggies

Herb roasted potatoes and veggies are satisfying any time of day from breakfast to dinner and even for snacks. Mix and match any assortment of your choosing.  The photos here show the large assortment of veggies to choose from. A big batch can be stored in the fridge for up to a week for leftovers. Ingredients (these are just some…

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Recipe: Gardein Crabless Cakes with Lemon Habanero Tartar

crabless cakes with lemon habanero tartar

Ingredients, Yields 10 cakes Package Gardein mini crabless cakes (contains wheat gluten – not suitable for celiac) Basil sauce 1/2 cup packed fresh basil leaves 1 cup vegan mayonnaise 1/4 cup white wine vinegar to taste kosher salt to taste freshly ground black pepper Lemon habanero tartar sauce 2 cups fresh lemon juice, plus 1 Tbsp 1/2 habanero chile 2…

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Recipe: Pearl Couscous with Caramelized Fennel and Spinach

Pearl Couscous with Caramelized Fennel and Spinach

This simple dish uses larger-grained pearl couscous instead of the more traditional small-grain couscous to give this delicious, zesty meal a heartier texture. Ingredients, Makes 4-6 servings 1-1/2 cups Pearl couscous 1 Tbsp. extra-virgin olive oil 3 fennel bulbs, stocks discarded, bulbs halved, cored, and thinly sliced (the fennel fronds can be minced and used as a garnish, if desired.)…

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