Cooked Quinoa, Brown Rice, Barley and Farro mixture: I cook in vegetable broth with a Bay leaf and a little garlic powder
Roasted Broccoli: drizzled with evoo, garlic powder and thyme. Roasted in air fryer at 400 degrees for about 8 minutes
Roasted Red Onion: drizzled with evoo and roasted in air fryer at 400 degrees for about 10 minutes shaking halfway through.
Roasted Chickpeas drained and rinsed: patted dry and tossed with EVOO, cumin and paprika. Put in oven on greased cookie sheet at 400 degrees for about 10 minutes mixing halfway through
Roasted Sweet Potato pealed and chopped: tossed in EVOO, chili powder and cumin. Put in air fryer at 400 for 15 minutes tossing halfway through
Roasted Mushrooms: tossed in air fryer and cooked for 6 minutes on 400 degrees in air fryer
Sautéed Kale: pulled leaves off ribs. Added to pan with EVOO, red pepper flakes and lemon pepper. Sautéed briefly for about 5 minutes stirring often
Sautéed Butter Beans (drained and rinsed) in vegan cheese sauce: for cheese sauce: nutritional yeast, Dijon mustard, garlic powder, pepper, turmeric, almond milk, smoked paprika, dash of white vinegar added to nutribullet and blended. Then added to pan with butter beans and sauté until sauce thickens.
When it’s time to eat, will top with crumbled feta cheese, Kalamata olives and a parsley tahini sauce (parsley, garlic powder, tahini, Greek yogurt, lemon, sumac and water added to nutribullet and blended)
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