vegetarian recipes

Four Bean Salad

This dish comes together in minutes, and is a perfect balance of healthy fats, protein and fiber.  Our toddler loves it, too!   Courtesy of my sweet Aunt Sharlene. 

 
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4 cans beans, any variety, drained and rinsed (I usually do chickpea, black, kidney and green)
1 chopped purple onion or 1 large shallot
1 chopped sweet bell pepper (red, yellow or orange)

Dressing:


2/3 c balsamic vinegar

1/3 c olive oil
Healthy squeeze of honey


Serves 8.

Cauliflower Risotto

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This dish is BEYOND easy and so damn good.  Brace yoself.  

1 pint mushrooms
1/2 tbsp coconut oil

1# bag cauliflower rice (fresh from your produce section or frozen.  Read your ingredient label; the only thing listed should be cauliflower!)

2ish ounces goat cheese (half of one of those little logs)


Sauté mushrooms in oil until aromatic.

Add cauliflower rice, cover and simmer until tender.

Remove from hear, stir in goat cheese.


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Serves 2 as a side.  Perfect with wild caught fish or seafood, grilled tofu, or your protein of choice!