Grilled Vegetable Breakfast Tacos. Tacos are actually the perfect food, and are appropriate any time of the day, whether it is for breakfast, lunch, dinner or snack. The addition of eggs, sort of makes these breakfast tacos, but who doesn’t eat eggs for dinner? Grilled fresh zucchini and squash, fresh home grown tomatoes and leeks, roasted garlic cashew sauce and salsa are a delicious combination to top your eggs and tortillas. Vegetarian, gluten free, dairy free.
Black Bean Pasta Salad Instant Pot is delicious and nutritious, packed with flavor and protein. The pasta is ready in 3 minutes, toss in spiralized zucchini, fresh cherry tomatoes, homegrown leeks, olives and cranberries for a little sweet and savory and top with creamy avocado dressing. This salad with be a hit whether you serve it warm or cold. Vegan, vegetarian, gluten free and dairy free.
Red Lentil Vegetable Chili-Instant Pot. As the weather starts to cool off, it is time to get some new fall recipes ready in the Instant Pot. This chili with red lentils and vegetables is packed with protein, nutrition and flavor, and is ready in less than 30 minutes. Serve it with some hot, fresh bread and you have a filling satisfying meal that your whole crowd will love. Vegan, gluten free, dairy free.
Peanut Butter Banana Squares. These squares are full of flavor, good for you ingredients, with no added refined sugar. They are ready in forty minutes and are perfect for a snack, dessert or on the go. Vegan, gluten free and dairy free.