Roasted Zucchini And Cherry Tomatoes

INGREDIENTS:

• 2 yellow zucchini (cut into bite size pieces)
• 2 green zucchini (cut into bite size pieces)
• 1 pint cherry tomatoes
• 1/4 cup chopped basil (optional)
• 1-2 tablespoons chopped rosemary (fresh or dried)
• 1 tablespoon olive oil ( or spray oil)
• Sea salt & pepper to taste

TO PREPARE:

• Preheat oven to 350 degrees.
• In a large bowl combine chopped zucchini, cherry tomatoes, olive oil, rosemary, salt & pepper, toss to coat all.
• Spread veggies out on large baking sheet and roast for about 10-15 minutes, or until tomatoes start to burst.
• Drizzle a little olive oil on veggies while baking, if needed.
• Transfer to serving bowl and garnish with chopped basil.
• Salt and pepper to taste.
• Serve warm or delicious at room temperature

Vegetarian Chili

Prep time
15 mins
Cook time
30 mins
Total time
45 mins

Serves: 8

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, diced, (or one can organic diced tomatoes)
• 1 carrot, cut into quarter moons
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 3 cups cooked or canned red, black or kidney beans
• 1 cup water
• 2 tablespoons organic tomato paste
• 1 teaspoon sea salt

Instructions

1. Heat oil in a large heavy pan and sauté onions and garlic for 3 minutes.
2. Add tomatoes, carrots, chili powder and cumin and sauté for 5 minutes.
3. Slowly add beans, water, tomato paste, and salt.
4. Cook on low to medium heat for 20 minutes.

Notes
Add as many veggies as you like such as bell peppers, zucchini and corn kernels.

Chickpea Burger

A bean burger is a fantastic option when you're trying to reduce your meat intake but still have those persistent burger cravings. In this fiber-rich chickpea burger recipe, I include turmeric for it's amazing anti-inflammatory properties, honey to balance some of the turmeric's somewhat bitter flavor, and panko (Japanese- style bread crumbs) for a bit of crunchiness. In addition to lettuce, you can top with onions, tomatoes, hot sauce, or other additional spices (I like to sprinkle just a bit more turmeric on top for an extra health kick). Since the patties are a bit more crumbly, you can also use pita breads instead of burger buns. These burgers have a unique flavor, are hearty and affordable, and can serve as a healthier end-of-the-week "happy hour" option.

By Jennifer Myong Un Ross

Ingredients

• 2 cups dry chickpeas
• 1 onion, finely chopped
• 4-5 garlic cloves, minced
• 2 cups panko
• 2 tablespoons honey (if possible, consider local honey)
• 1 tablespoon turmeric
• 1 teaspoon cumin
• ½ teaspoon cayenne
• Whole wheat burger buns
• 1 head lettuce

Instructions

1. Soak chickpeas overnight. Cook chickpeas for 1 and ½ hours, drain water, mash chickpeas well with fork (it's okay to have some chickpeas that aren't completely mashed), set aside.
2. Cook onion and garlic for 4-5 minutes on medium heat.
3. Add onion, garlic, panko, and spices to mashed chickpea mixture. Mix everything together well.
4. Form patties with the mixture using a medium to large handful, depending on how small or large you want your patties. Note: These are crumbly, so you have to pat these really firmly, and handle with care as you put them on the frying pan.
5. Fry patties on each side on medium heat for about 5 minutes or until golden brown and fairly firm.
6. Serve with fresh lettuce and enjoy!