Total Time: 15 minutes | Servings: 4

Ingredients

• 3 Haas avocados, ripe
• 1/4 cup diced fresh tomato (seeded)
• 2 tablespoons diced red onion
• 1 teaspoon chopped garlic (one clove)
• 1 tablespoon fresh squeezed lime juice (half a lime)
• 1 teaspoon ground cumin
• 1 teaspoon chipotle chili powder
• 1 teaspoon fresh cilantro, minced (optional)

Preparation

• Slice the avocadoes lengthwise, remove the pits and scoop the green flesh (discard any brown flesh) into a bowl. Use a fork to mash the avocado pulp to a chunky texture. Add the lime juice, garlic, onion, and spices and mix well.
• Add the tomatoes and cilantro, mix and serve.
• Guacamole is a popular snack with crisp tortilla chips and a common ingredient in burritos, tacos and burgers. Try it on top of chili or inside a grilled cheese with some fresh pico de gallo

Nutritional Information

Total Time: 40 minutes | Servings: 6

Ingredients

• 2 tablespoons canola or vegetable oil
• 1 cup onion, diced
• 1/2 cup green bell pepper, diced
• 7 ounces vegetarian ground beef
• 1 (28-ounce) can diced tomato
• 1 (15-ounce) can kidney beans
• 1 (15-ounce) can red beans,
• 1 (15-ounce) can pinto beans
• 1 packet chili seasoning

Preparation

• In a medium, heavy-bottomed pot, heat the oil over medium heat
• Add the diced onions and pepper and saute on high heat until soft, about 5 minutes.
• Crumble vegetarian ground beef into the onion mix and brown, as you would with ground beef.
• When cooked through, add beans and tomatoes, bring to boil. Simmer, stirring often, for 30 minutes, or until thick.

Serving Suggestion

• Garnish with your choice of brown rice, cheese, sour cream, guacamole, or onions.

Nutritional Information

Total Time: 35 minutes; 15 active minutes | Servings: 6

Ingredients

• 1 pint grape tomatoes, halved
• 4 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 medium portobello mushrooms, wiped clean, stems removed
• 2 cups prepared spaghetti sauce
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 1/2 cup fresh basil or parsley, minced

Preparation

• Preheat oven to 425 F. Pile the tomatoes on a sheet pan, add half the garlic, and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper, then toss to mix well. Spread the tomatoes evenly on the pan.
• Nestle the mushroom caps, gill side up, in the pan between the tomatoes. Drizzle the remaining 2 tablespoons of oil over the mushrooms. Sprinkle the remaining garlic on the mushrooms, then fill each cap with spaghetti sauce, then top with mozzarella and Parmesan cheeses.
• Bake for 20 minutes, until the sauce is bubbling around the edges and the cheeses are melty and browned on top. Serve sprinkled with basil or parsley.

Serving Suggestion

• Serve with buttered noodles or garlic bread.

Nutritional Information