Dinners!!!
Curry Roasted Vegetables & Creamy Polenta
1 cup vegetable broth ½ cup polenta (uncooked) 1 zucchini, diced ½ red bell pepper, seeded & diced 2 tsp mild curry powder 15 oz can chickpeas, drained & rinsed cilantro (optional) Bring 1 cup water, broth and salt to taste to a boil. Stir in polenta; cook until polenta begins to thicken. Cover and reduce heat to lowest setting. Simmer polenta for 25-30 minutes, stirring and scraping the pan bottom and sides every 8-10 minutes. Remove from heat. Preheat oven to 400F. Toss zucchini, bell pepper and chickpeas with curry powder. On a parchment-lined baking sheet, spread veggies and chickpeas into a single layer and roast for 20 minutes. Divide polenta among serving bowls. Top with roasted vegetables, chickpeas and cilantro, if desired. Per serving: 417 calories, 3.3g fat, 73.9g carbohydrates, 12.1g fiber, 3.7g sugars, 19.4g protein
Italian Bowl
2 oz whole-wheat or brown rice spaghetti (uncooked) ¾ cup marinara sauce 2 cups broccoli, chopped into florets 2 tsp vegan parmesan or nutritional yeast Cook pasta according to package directions, tossing broccoli in at the end to cook until just tender. Drain and toss with marinara sauce (warmed if necessary). Garnish with vegan parmesan or nutritional yeast. Per serving: 420 calories, 4.9g fat, 84.3g carbohydrates, 15.3g fiber, 14.1g sugars, 22.8g protein
Chile Verde Soup 1 lime (juice) 2 garlic cloves, minced ½ tbsp chili powder ½ tsp ground coriander ½ tsp ground cumin ¼ onion, diced 2 cups vegetable broth 7 oz salsa verde 7.5 oz pinto beans, drained & rinsed 1 jalapeño, seeded & minced (optional) ⅓ cup brown rice (uncooked) cilantro (optional) Line a large pot with a thin layer of water of vegetable broth. Saute onion, garlic and jalapeno, if using, until onions are translucent and garlic is fragrant. Add lime juice and seasonings, stirring until onions are well coated. Pour in vegetable broth, salsa and beans, bring the mixture up to a boil. Once the mixture is boiling add rice and cook until tender. Garnish with cilantro, if desire, and serve. Per serving: 291 calories, 3.7g fat, 49.9g carbohydrates, 8.3g fiber, 3.8g sugars, 15.4g protein














