Plant Based on a Budget http://plantbasedonabudget.com Healthy Food For Less Wed, 22 Feb 2017 17:00:14 +0000 en-US hourly 1 35025409 Beet Energy Balls http://plantbasedonabudget.com/recipe/beet-energy-balls/ http://plantbasedonabudget.com/recipe/beet-energy-balls/#respond Wed, 22 Feb 2017 17:00:14 +0000 http://plantbasedonabudget.com/?post_type=recipe&p=4981

These snack bites are great for quick energy on the go and with the added serving of veggies – you cant beet it! Feel free to adapt them any way you please! The one thing I will say is the beets are very moist so it is crucial to have oats or almond flour as […]]]>

These snack bites are great for quick energy on the go and with the added serving of veggies - you cant beet it! Feel free to adapt them any way you please! The one thing I will say is the beets are very moist so it is crucial to have oats or almond flour as a base to absorb some of that moisture. Otherwise, these are great with chia seeds, hemp hearts, other kinds of nuts and even peanut butter. Enjoy!

Ingredients

  • 1 medium beet (cooked)
  • 3/4 cup pitted dates
  • 1/2 cup peanuts
  • 1/2 cup almond flour
  • 1/3 cup shredded coconut
  • 1/4 cup chocolate chips
  • 1/2 cup oats
  • 1 t cinnamon
  • 1 T raw cacao powder (optional)

Method

Step 1

1. Combine beets and dates in a food processor until chopped very small. Add all other ingredients one at a time and process until a thick "dough" forms

Step 2

2. Roll into 18 balls, coat with more coconut or dust with cacao powder and pop into the freezer until hardened.

Step 3

3. Enjoy!

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NEW & IMPROVED Plant-Based on a Budget Meal Plan! http://plantbasedonabudget.com/new-improved-plant-based-on-a-budget-meal-plan/ http://plantbasedonabudget.com/new-improved-plant-based-on-a-budget-meal-plan/#respond Tue, 21 Feb 2017 06:41:26 +0000 http://plantbasedonabudget.com/?p=4919

HEALTHY, DELICIOUS,  BUDGET-FRIENDLY MEALS Eating healthfully doesn’t need to be expensive. In fact, delicious plant-based meals that are packed with protein, fiber, disease-fighting nutrients, and lots of flavor can be super-affordable and easy to make. Let us show you how! Start meal planning today with our easy-to-follow one-week meal plan that shows you how to […]]]>

Plant-Based on a Budget Meal Plan HEALTHY, DELICIOUS,  BUDGET-FRIENDLY MEALS Eating healthfully doesn't need to be expensive. In fact, delicious plant-based meals that are packed with protein, fiber, disease-fighting nutrients, and lots of flavor can be super-affordable and easy to make. Let us show you how! Start meal planning today with our easy-to-follow one-week meal plan that shows you how to eat healthy plant-based meals on a tight budget. This meal plan has helped countless people save thousands of dollars a year. Are you ready? Screen Shot 2017-02-20 at 10.35.46 PM]]>
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From Meat to Complete: The Journey of a Plant-Based Warrior http://plantbasedonabudget.com/from-meat-to-complete-the-journey-of-a-plant-based-warrior/ http://plantbasedonabudget.com/from-meat-to-complete-the-journey-of-a-plant-based-warrior/#comments Wed, 15 Feb 2017 17:27:02 +0000 http://plantbasedonabudget.com/?p=4899

By Nelson Harrison Plant-based athletes unite! The time has come for all myths of protein and calcium deficiencies, anemia, lack of energy, and inability to gain muscle to be laid to rest. Now, more than ever, the fitness world is being flooded with some of the strongest most competitive athletes living a plant-based lifestyle. This […]]]>

16754654_393322864376353_1304738484_n By Nelson Harrison Plant-based athletes unite! The time has come for all myths of protein and calcium deficiencies, anemia, lack of energy, and inability to gain muscle to be laid to rest. Now, more than ever, the fitness world is being flooded with some of the strongest most competitive athletes living a plant-based lifestyle. This movement is a huge middle finger to the meat and dairy industries along with those who shame us vegans for believing that no animals need to be harmed “in the making of these bodies.” For too long the word “vegan” has held a negative connotation. Let’s change that right now. As a plant-based athlete and personal trainer, I’ve seen firsthand the monumental possibilities achievable once we eliminate animal products from our diet.  A plant-based lifestyle not only encourages our bodies to reproduce cells more efficiently, but I’ve also experienced faster recovery times after intense workouts. As our bodies get stronger physically, they’re exerting far less energy fighting chronic illnesses and diseases that come from poor diets, such as the Standard American Diet, SAD for short (appropriate because it is quite sad). The China Study, dubbed “the most comprehensive study of nutrition ever conducted,” concluded that diets high in animal products and processed foods are the main contributors to otherwise preventable health issues. These health issues include cancer and heart disease, the two leading causes of death in the US. In 2015, the World Health Organization released a statement affirming that the consumption of processed meats such as deli meats and hot dogs directly linked to causing cancer. Once these findings were announced, processed meats (and the consumption of them) were placed on the class-1 carcinogen list, a list indicating foods and substances that are known to cause cancer.  Similarly, the consumption of red meat was added to the class-2 carcinogen list, a list indicating foods and substances that possibly cause cancer. Yes, we all know animal products are high in protein, but the health risks, unnecessary killing of innocent beings, and the negative planetary effects should logically lead us towards a more sustainable plant-based lifestyle. In fact, all fruits and vegetables contain ample amounts of protein to help a person achieve their health and fitness goals. These same fruits and vegetables also have the ability to reverse and further prevent serious illnesses. Plant-based lifestyles aren’t new either. Some of the greatest minds from Pythagoras to Hippocrates, Buddha to Gandhi, and even Da Vinci to Einstein all lived a plant-based lifestyle due to the ethical and healthful benefits that came from it.  Giving up the consumption of animal products can be a very overwhelming idea for some people. Believe me when I say that I understand how difficult it may be. It wasn’t until I was 20 years old that the vegan lifestyle found me. On one fateful day in Malibu, I was in the middle of eating a tri-tip sandwich when my friend mentioned this thing called “veganism”. I looked at him like he was crazy and completely dismissed the notion of that being a way people can live. He asked me if I’d like to bet on who could sustain the diet (at this time I didn’t understand it to be a lifestyle) longer. Without knowing what the future held for me, I agreed to the bet. He dropped out in the first week and I pushed through for a whole month. Unfortunately, I chose not to maintain the vegan lifestyle and transitioned to being vegetarian with the occasional piece of fish. That was 9 years ago now and the last piece of meat I’ve eaten was in the tri-tip sandwich. In total, it took me 8 years on my journey back to veganism, but on January 17, 2016 (happy 1 year veganniversary to me!) I made the final step to a 100% plant-based lifestyle. Here’s how I did it: I became extremely interested in the body and the connections humans and animals share here on earth. In this process, I asked myself “who am I and what do I believe in?”. I began wondering what kind of life I wanted to lead and how I could inspire others to do the same. This prompted deep introspection and all led me in the direction of love and universality. From that point on, I made the conscious choice to eliminate everything that stood between me and my beliefs. While doing this, I found myself making incredible leaps and bounds in terms of spirituality and physicality. On a whim, I signed up for the San Francisco marathon and completed it with minimal training. Then I went on to crush the Berkeley half marathon with fellow vegan super-powered athletes from Team Human League (yes, vegans have super powers). Now I’m training for a half Ironman triathlon and can feel my stamina, endurance, and mental fortitude progressing better than ever. While discovering just how hard I could push my body, I began learning ways to enhance my performance while saving money. First, I started looking at local food store ads for sales on essential bulk items and plant-based products. Stores tend to have big sales multiple times per month as they make way for new produce and bulk items. If local ads aren’t available in paper form, they’re usually posted on a store’s website. Second, I began eating local fruits and vegetables currently in season. As I was doing this I found that imported produce tends to cost more than local produce. Third, whenever possible, I try to buy organic, which may not seem like a way to save money, but I count having low health care costs as money saving. For those of us on a budget, KQED published an article providing good tips on what produce contains the least pesticide residue. It’s important to know that eating genetically modified foods, processed foods, or fruits and vegetables that are sprayed with pesticides can have serious health consequences. The last money saving tip I practice regularly is foraging, or urban foraging. There are so many fruit trees in urbanized areas that are not being taken advantage of. Instead of being picked, fruits are falling on the ground for other animals to eat. The most common fruits I came across are oranges, grapefruits, apples, pears, blackberries and persimmons. Occasionally, you might even find an avocado tree which is a major score! If you’re worried about angry residents objecting to you picking their fruit, just knock on their door and ask. Every time I’ve offered money to people in exchange for fruit picking they’ve humbly declined and followed with requests to take it off their hands. It’s honestly less cleanup for them. Also, if you’re feeling adventurous, mushrooms and dandelion greens can be harvested in wooded areas and grassy fields, respectively. Foraging has not only saved me money, but has also added fun and excitement to my life. When it comes to meal making, the easiest thing to do is make enough meals for multiple days. Instead of preparing individual portions, double or triple the recipe and you’re set for the next few days. Not only have I saved money from not being tempted to eat out, but I’ve also saved time by not having to cook on a daily basis. I take all my meals with me on the go which makes it easier to eat within thirty to sixty minutes after my workouts are finished. In the exercise world, this is known as the “metabolic window”. During this period, our muscles are searching for carbohydrates and protein to switch from a catabolic state (breaking down of muscular tissue) into an anabolic state (repair of muscular tissue). Shopping with a purpose is another thing that can save money and time. By meal planning and making a list of needed items, it’s easy to avoid over-shopping and over-spending. Before I go shopping, I check the refrigerator and cabinets to avoid purchasing things that aren’t needed. Mainstays in my kitchen include oats, beans, lentils, and quinoa as these items have an extended shelf life and are packed with essential micro and macronutrients. With those four items and a few different varieties of fruits and vegetables, a whole week’s worth of meals can be made in just a few hours. If you’re interested in more tips, Plant Based on A Budget offers free recipes and meal plans to create ease when it comes to transitioning to a plant-based lifestyle. If giving up meat is a struggle, Beyond Meat, Tofurky, Gardein, and Impossible Foods are just a few of the companies paving the way in the production of meat-like products made from plant-based sources. I believe our bodies are machines capable of unlimited possibilities. By treating yours well, it will return the favor 10-fold. Thank you for reading! I hope this article inspires and motivates you towards living a more plant-based lifestyle. “Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.” – Albert Einstein  ]]>
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Creamy Brown Rice Risotto http://plantbasedonabudget.com/recipe/creamy-brown-rice-risotto/ http://plantbasedonabudget.com/recipe/creamy-brown-rice-risotto/#respond Wed, 15 Feb 2017 17:00:25 +0000 http://plantbasedonabudget.com/?post_type=recipe&p=4894

I’ve only ever had risotto as a vegan while in Spain last spring and man was it a treat. As someone who eats a plant-based diet, rice is a staple food and I am always looking for new ways to incorperate it into my cooking. After countless tabs of research how to make proper rissoto, […]]]>

I've only ever had risotto as a vegan while in Spain last spring and man was it a treat. As someone who eats a plant-based diet, rice is a staple food and I am always looking for new ways to incorperate it into my cooking. After countless tabs of research how to make proper rissoto, I threw much of what I had just learned out the window to create this quick and easy vegan version. Traditional risotto contains arborio rice and usually a bit of white wine but I wanted a recipe that could be made on the fly with things I had lying around the house. The white bean blend pushes this recipe over the edge giving it its creamy consistancy. In addition to being easy, it was very quick to throw together; because I had already made the rice that morning, it took me all of 15 minutes to prepare and cook the whole thing. If your one for a more traditional approach, by all means sub some of the veggie stock for white wine and use that arobrio rice (although I have not yet tested these swaps). However even with these swaps, the secret remains in the lovely creamy, cheezy bean puree. Hope you enjoy! *feedback welcome, as it is my first go at risotto :) FullSizeRender (60)

Ingredients

  • 1 cup + 2 T vegetable stock
  • 1 cup uncooked brown rice (3.5-4 cups cooked)
  • 8 oz mushrooms (sliced)
  • 2 -3 T olive oil
  • Salt and pepper to taste
  • 1 can great northern or white beans
  • 2 T nutritional yeast (can sub vegan parm)
  • 1 t garlic powder
  • Optional: parsley

Method

Step 1

1. Cook brown rice according to package ( boil 2 cups water per cup of rice then let simmer for 30-40 min)

Step 2

2. Heat vegetable stock over medium heat in a small sauce pan

Step 3

3. At the same time, combine beans, 1 T olive oil, 2 T veggie stock, 2 T nutritional yeast, and salt in a food processor until smooth (like hummus). Set aside.

Step 4

4. In a large sauce pan, heat mushrooms with 1 or so tablespoons of olive oil with salt and pepper until lightly browned (3-4min.)

Step 5

5. Once the mushrooms are cooked, reduce heat and add cooked brown rice. Then add the warmed vegetable stock and let simmer for 4-5 minutes. Once the time is up, add bean puree to the pan and thoroughly combine (note: you may not need to use the entire amount of puree, it is up to your discretion.) Add garlic powder and salt and pepper to taste.

Step 6

6. Once risotto is thickened to your liking, remove from heat, top with parsly and serve. Enjoy!

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“Everything but the Kitchen Sink” Quinoa Cookies http://plantbasedonabudget.com/recipe/everything-but-the-kitchen-sink-quinoa-cookies/ http://plantbasedonabudget.com/recipe/everything-but-the-kitchen-sink-quinoa-cookies/#respond Wed, 08 Feb 2017 17:00:48 +0000 http://plantbasedonabudget.com/?post_type=recipe&p=4890

Yet another quinoa creation from the week I accidentally made enough quinoa to feed a small army. But I’m not complaining, these cookies were one of my favorite treats so far – not just because they’re tasty and satisfying, or because they’re super nutrient dense, but because they are the perfect snack for ANY time […]]]>

Yet another quinoa creation from the week I accidentally made enough quinoa to feed a small army. But I'm not complaining, these cookies were one of my favorite treats so far - not just because they're tasty and satisfying, or because they're super nutrient dense, but because they are the perfect snack for ANY time of day! They are a a great option for a sweet and savory dessert, an afternoon-hanger killing snack or an awesome pre-workout energy boost. These babies kept me fueled for my 6am track practices every day for a week (until I ran out) (which reminds me, I need to make more..) Enjoy!!

Ingredients

  • 2 cups cooked quinoa
  • 1/2 cup natural salted peanut butter
  • 1/2 cup pure maple syrup
  • 4 T almond meal (or flour of choice)
  • 2 T walnuts (or nuts of choice) processed into small bits
  • 2 T coconut oil
  • 1/2 or so of chocolate chips
  • 2 T unsweetened shredded coconut

Method

Step 1

1. Mix all ingredients in a bowl until thoroughly combine.

Step 2

2. Scoop 'dough' into 12 balls and press into cookie shaped mounds on a greased plate or baking sheet.

Step 3

3. Freeze for 20-30 minutes until firm. Once hardened, remove and enjoy!

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Baked Potato Mac-n-Cheese http://plantbasedonabudget.com/recipe/baked-potato-mac-n-cheese/ http://plantbasedonabudget.com/recipe/baked-potato-mac-n-cheese/#respond Wed, 01 Feb 2017 17:00:09 +0000 http://plantbasedonabudget.com/?post_type=recipe&p=4885

I’m always down for a good mac and cheese recipe – heck, I’ve already posted one here! However, after much experimenting and a lot of taste testing, a new favorite mac & cheese recipe has emerged. Baking mac-n-cheese has always been my favorite way to eat the stuff and the addition of mashed potatos adds a […]]]>

I'm always down for a good mac and cheese recipe - heck, I've already posted one here! However, after much experimenting and a lot of taste testing, a new favorite mac & cheese recipe has emerged. Baking mac-n-cheese has always been my favorite way to eat the stuff and the addition of mashed potatos adds a new layer of texture to the dish and only enhances its creaminess. The crunchy crust mixed with the velvety cashew cheese and potatoes made this dinner one I won't soon forget (possibly because I made enough for the whole week...or a day depending on how I'm feeling..) Hope you enjoy! FullSizeRender (56)

Ingredients

  • 8-10 oz pasta of choice (I used chickpea shells)
  • 1 1/2 cup mashed potatoes
  • 1 cup raw cashews
  • 1 cup unsweetened almond milk (plus more for mashed potatoes)
  • 1/3 cup nutritional yeast
  • 2 T tahini
  • 2-3 cloves minced garlic
  • 3 t lemon juice
  • 1 t tumeric
  • 1/4 t cayenne
  • 1/4 t smoked paprika
  • 1/2 t salt
  • 1/8 t pepper
  • Approx. 1/4 cup bread crumbs

Method

Step 1

1. Boil potatoes and cook pasta (according to the box) on stove. I used 1 large russet potato and boiled it for approx. 25 min. (it helps to cut it into smaller pieces before boiling). Once pasta is cooked remove it, strain it and set aside. When the potato is soft (a fork goes in easily), add a bit of almond milk and salt and mash.

Step 2

2. While the potatoes are cooking, create your 'cheese' sauce. Combine raw cashews and almond milk in a food processor until a smooth, thick liquid is formed. Following this, add in all other ingredients with the exception of the bread crumbs (on the list above, from the nutritional yeast down to the pepper)

Step 3

3. Preheat the oven to 350 degrees F. Once your cheese sauce is made and your potatoes and pasta are cooked, combine pasta, potatoes and half your cheese in a large mixing bowl. Then, lay out the pasta-potato mix in a cast iron skillet or an 8 by 8 pan.

Step 4

4. Pour remaining cheese over your pasta mix, sprinkle with bread crumbs, and place in the oven for about 15 minutes (I used a skillet, may be shorter or longer depending on which pan you use). Once slightly crispy, remove from oven , cool slightly and serve. Enjoy!

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Chickpea Quinoa Burgers http://plantbasedonabudget.com/recipe/chickpea-quinoa-veggie-burgers/ http://plantbasedonabudget.com/recipe/chickpea-quinoa-veggie-burgers/#comments Wed, 25 Jan 2017 17:00:41 +0000 http://plantbasedonabudget.com/?post_type=recipe&p=4877

If you’re looking for a delicious dinner in less than 20 minutes, look no further than this burger. These veggie burgers are so easy and so. darn. tasty. This week I accidently made about 6 cups of quinoa so its been all about trying to incorperate it into any recipe I can. Therefore, I made a bunch […]]]>

If you're looking for a delicious dinner in less than 20 minutes, look no further than this burger. These veggie burgers are so easy and so. darn. tasty. This week I accidently made about 6 cups of quinoa so its been all about trying to incorperate it into any recipe I can. Therefore, I made a bunch of these babies as a part of my meal prep for the week. I use them in my sandwiches, broken up on top of a salad, or even just on their own with some tahini dipping sauce. This recipe provides an easy base that allows you to mess around with the spices any way you please. Hope you enjoy! FullSizeRender (54)

Ingredients

  • 1 cup cooked quinoa
  • 1 cup cooked chickpeas
  • 1 cup finely processed veggies (I used kale, onions & carrots)
  • 1/4 cup chickpea flour (or flour of choice)
  • 1 t curry powder
  • 1/2 t cumin
  • 1/2 t cayenne pepper
  • Salt and pepper to taste

Method

Step 1

1. In a larger bowl, combine all ingredients to form the burger mixture. (add a dash of water to help incorporate mixture if needed). Form into 6-8 burgers.

Step 2

2. In a skillet heated over medium heat, add a dash of cooking oil/spray and cook burgers until each side is golden brown.

Step 3

3. Place finished burgur on your favorite toasted bun, load on the toppings (lettuce, tomato, avocado, hot sauce, etc..), and ENJOY!

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Easy Cheezy Snack Crackers http://plantbasedonabudget.com/recipe/easy-cheezy-snack-crackers/ http://plantbasedonabudget.com/recipe/easy-cheezy-snack-crackers/#respond Wed, 18 Jan 2017 17:00:48 +0000 http://plantbasedonabudget.com/?post_type=recipe&p=4871

Man I love crackers…especially those of the cheesy variety. Making your own crackers is easy, cheap and healthier than nearly any processed cracker you’d find in a store. Because the dough is made of almond meal which is just finely processed almonds, it is gluten free and features good protein and fats. Crackers are one […]]]>

Man I love crackers...especially those of the cheesy variety. Making your own crackers is easy, cheap and healthier than nearly any processed cracker you'd find in a store. Because the dough is made of almond meal which is just finely processed almonds, it is gluten free and features good protein and fats. Crackers are one of those things you can make 100 times and 100 different ways. Depending on how chewy or crispy you want them will depend on how thin you roll them out and how long you bake them. However you prefer, this recipe is sure to make you crack(er) a cheesy grin. Enjoy! FullSizeRender (51)

Ingredients

  • 1 3/4 cups almond meal
  • 3 T nutritional yeast
  • 2 T lemon juice
  • 1 T coconut oil (melted)
  • 1 flax egg (1 T ground flax + 2.5 T water)
  • 1/2 t sea salt

Method

Step 1

1. Preheat oven to 350 degrees.

Step 2

2. Combine dry ingredients in a medium sized bowl. (yeast, almond meal, salt). Seperately, prepare flax egg and combine with other wet ingredients.

Step 3

3. Combine wet and dry to form cracker dough. Once dough is formed, roll out on a wax paper covered pan. The dough should be about 1/8th of an inch thick or less **I lay a second piece of wax paper on top of the dough as I am rolling to prevent sticking.

Step 4

4. Slice into square cracker shapes, sprinkle with a dash of sea salt and pop in the oven for 15-20min. checking every few minutes to ensure they aren't burning.

Step 5

5. Remove, cool and enjoy!

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Tasty Tomato Soup http://plantbasedonabudget.com/recipe/tasty-tomato-soup/ http://plantbasedonabudget.com/recipe/tasty-tomato-soup/#respond Wed, 11 Jan 2017 17:00:08 +0000 http://plantbasedonabudget.com/?post_type=recipe&p=4863

With the winter weather in full effect up here in New England there’s been a whole lot of soup making in my kitchen. This tomato soup is simple, filling and will take the chill right away!]]>

With the winter weather in full effect up here in New England there's been a whole lot of soup making in my kitchen. This tomato soup is simple, filling and will take the chill right away! fullsizerender-49

Ingredients

  • 2 cans stewed tomatos (no salt added)
  • 1 red bell pepper diced
  • 1 t olive oil
  • 5-6 leaves of fresh basil chopped
  • 1/4 t dried thyme
  • 1/4 t dried oregano
  • Salt and pepper to taste

Method

Step 1

1. Dice bell pepper and saute over medium heat with olive oil for 3-4 minutes

Step 2

2. Remove peppers from heat and add to a pot with all other ingredients. Cook on medium-high heat until bubbling.

Step 3

3. Remove from heat and use either a regular blender or hand blender to purée soup.

Step 4

4. Once desired consistancy is achieved, garnish with more pepper and red pepper flakes for heat and serve warm. Enjoy!

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Baked Ratatouille http://plantbasedonabudget.com/recipe/baked-ratatouille/ http://plantbasedonabudget.com/recipe/baked-ratatouille/#respond Wed, 04 Jan 2017 17:00:04 +0000 http://plantbasedonabudget.com/?post_type=recipe&p=4858

I love ratatouille. No, I’m not talking about the Disney movie (although I did enjoy that film as well) I mean the delicious vegetable dish! The recipe contains simple, tasty ingredients; many of which you may already have lying around the house. There are many slight variations to this recipe but I’ve found this to […]]]>

I love ratatouille. No, I'm not talking about the Disney movie (although I did enjoy that film as well) I mean the delicious vegetable dish! The recipe contains simple, tasty ingredients; many of which you may already have lying around the house. There are many slight variations to this recipe but I've found this to be my favorite thus far. And the beautiful spiral shape of the vegies is sure to impress even the most fickle of foodies. This dish works great as a main meal or a side, and allows you to add any other of your favorite veggies. Depending on how well you slice your veggies, and how large your skillet is, you may not end up using all of the vegetables in this recipe. I sliced each veggie fully and picked the best sized coins from each one. Hope your enjoy! fullsizerender-48

Ingredients

  • 2 zucchini
  • 2 yellow squash
  • 2 small eggplants
  • 5 roma tomatos
  • 1 26 oz jar of tomato basil pasta sauce
  • 1 yellow or red bell pepper
  • 2 T fresh parsly
  • 2 t fresh thyme
  • 2 T fresh basil (about 7-9 leaves)
  • 1 t garlic, minced
  • Salt and pepper to taste
  • 4 T olive oil

Method

Step 1

1. Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees fahrenheit.

Step 2

2. Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet (I used a 28")

Step 3

3. Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.

Step 4

4. Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsly with 4 T of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.

Step 5

5. Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the veggies are soft.

Step 6

6. Enjoy!

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