Fresh Vegan Spanakopita

This is a fresh and simple take on the Greek classic. My Greek grandmother always used to wring out the spinach to give her spanakopita the perfect texture, moist but not watery. Flavorful green onions, garlic, dill and parsley lend bright notes to this version and crumbled tofu replaces the ubiquitous feta cheese. Ingredients: 5 …

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Spring Pea and Sweet Potato Soup

Petite peas give satisfying texture to this easy, low fat sweet potato soup that is ready in about 15 minutes. Ingredients: 5 medium sweet potatoes 3 celery stalks 1 large carrot 1 white or red onion 2 cloves garlic 1 tsp Better than Bouillon (or 1 bouillon cube) 1 package frozen petite peas Water Cilantro …

Savory Rice Paper Roll-Ups

Warm and savory, these rice paper rolls are the perfect solution when you don't have dumpling wrappers on hand. Optional: add brown rice to the mixture when assembling for an extra satisfying HCLF meal. Filling: ½ head of white cabbage ½ teaspoon salt 2-inch piece of ginger, peeled and minced 2 garlic cloves, minced 1 …

Mediterranean Quinoa and Artichoke Dip

Mediterranean Quinoa: 1 cup cooked quinoa 3 whole canned artichoke hearts, chopped 1/2 red bell pepper, diced 2 tbsp water 1 can diced tomatoes (with juice) 2 tbsp dried basil 2 tbsp garlic powder 1 tbsp agave salt + pepper to taste Combine diced tomatoes, basil, garlic powder and agave in a food processor and …

Potato Leek Soup

Soup: 8 small russet potatoes (or 4 large ones) 2 leeks, washed and roughly chopped 1 tbsp Better Than Bouillon (or 2 bouillon cubes) salt and pepper to taste water Add chopped leeks and 1/4 cup water to a large pot on medium high heat. Allow to soften, approx. 6 minutes. While leeks are simmering, …