Southwest Burrito Bowl

Ingredients: [ul style=”1″] [li]Brown rice, cooked[/li] [li]1 can black beans, drained and rinsed[/li] [li]4 leaves kale, chopped[/li] [li]Cheese alternative (or the real thing if you dare) – Daiya brand cheddar cheese is a great cheese alternative[/li]...

Vegan Polenta and Sunshine

Ingredients: [ul style=”1″] [li]1 cup polenta[/li] [li]3 cups water[/li] [li]1 tablespoon olive oil[/li] [li]3 cloves garlic, minced[/li] [li]red chili flakes, to taste[/li] [li]salt and pepper, to taste[/li] [li]4-5 leaves kale, chopped[/li] [li]1.5 cups...

Spaghetti Squash with Mushrooms and Sunshine

Ingredients: [ul style=”1″] [li]1 medium spaghetti squash, cut lengthwise and seeded[/li] [li]1 tablespoon olive oil[/li] [li]2 cloves garlic, minced[/li] [li]1 small onion, chopped[/li] [li]1.5 cups mushroom, sliced[/li] [li]salt and pepper, to taste[/li]...

Vegan Southwest Pasta

Ingredients: [ul style=”1″] [li]1 can of black beans[/li] [li]1 pound brown rice or quinoa pasta, cooked[/li] [li]1 tablespoon olive oil[/li] [li]1 onion, diced[/li] [li]1 jar of salsa[/li] [li]1 teaspoon chili powder[/li] [li]1 teaspoon cumin[/li] [li]1...

Sunshine Stuffing in Kabocha Squash

This is a great gluten-free vegan combo for Thanksgiving but you can enjoy it any time of the year! Ingredients: [ul style=”1″] [li]1 Kabocha squash[/li] [li]2 carrots, diced[/li] [li]2 celery sticks, diced[/li] [li]1/2 red onion, chopped[/li] [li]2 Hemp...