Loaded Sweet Potatoes with Black Beans (VV) PHASE 2 Lentil and Quinoa Salad with Herbs (VV)* PHASE 1 Transfer the skillet to oven and bake until the whites are just set but the yolks are still runny, 5 to 8 minutes.
#VEGETARIAN MEALS GOOD HOUSEKEEPING FAVORITE RECIPES CRACK#
Crack eggs one at a time and place them over the sauce, spacing them evenly apart.
To medium-low, and simmer, stirring occasionally, until the sauce thickens slightly, about 15 minutes. Bring the mixture to a boil reduce the heat Add the crushed tomatoes and their juices. Add the chickpeas, paprika, and cumin and cook for 2 minutes longer. Add the onion, garlic, and jalapeño and cook, stirring occasionally, until the onion is soft, about 8 minutes. Heat the oil in a large ovenproof skillet over medium-high PREP TIME:ġ 28-ounce can whole peeled tomatoes, crushed by hand, juices reservedĤ garlic cloves, coarsely chopped 1 jalapeño, seeded, finely choppedġ 15-ounce can chickpeas, drained 2 teaspoons Hungarian sweet paprikaġ tablespoon chopped fresh flat-leaf parsleyġ tablespoon chopped fresh cilantro 4 sprouted-grain pita halves, warmedġ. Serve with a side salad and fruit for a Phase 3 lunch, or with fruit and pita halves for breakfast. Poached Eggs in Tomato Sauce with Chickpeas Spread the vegetables on one side of the omelet. Cook until the center is set but still moist. As they start to set, use a spatula to lift the edges, letting uncooked whites flow to the bottom of the skillet. Place the skillet back onto the stove and reduce the heat to medium-low. Remove the vegetables to a bowl and season them with salt and pepper. Red bell pepper until crisp-tender, about 3 minutes. Sauté the broccoli, zucchini, red onion, and Heat a nonstick skillet over medium heat. Sea salt and freshly ground black pepper to tasteġ. Swap any other Phase 2 veggies in this versatile breakfast. Add nutmeg, salt, and pepper to taste and serve. Add the balsamic vinegar, cover and simmer for 1 minute. Add the mushrooms and continue to cook the veggies for another 2 minutes (the mushrooms will begin to give up their water). Sauté for 2 minutes, or until the onions begin to soften. Add the red bell pepper, onion, and asparagus. In a large nonstick skillet over medium-high heat, sauté the tempeh until browned, about 5 minutes. Tempeh is made of fermented soy, so it’s an easy-to-digest complex protein for vegans.
Stir in the nutritional yeast, tamari, onion powder, and garlic powder.
Stir to combine with veggies and heat through. Crumble the tofu into the pan (about ½-inch pieces), folding it into the veggies. Kale, onion, and bell pepper until the onions soften and the kale begins to wilt, about 4 minutes. In a large nonstick skillet over medium-high heat, heat the vegetable broth. ½ cup diced red, orange, or yellow bell pepperġ. Whenever tofu is used, it’s important to include lots of cruciferous vegetables to help metabolize the phyto-estrogens found in soy. Poached Eggs in Tomato Sauce with Chickpeas (V) *NOTE: Phase 2 recipes that include tofu, tempeh, or soy beans/edamame are approved only for vegans or vegetarians who do not eat eggs. 15 MOUTHWATERING MEATLESS MEALS FOR EVERY PHASE
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