Nutrition: 204 Calories, 6.2 G Fat (1.6 G Saturated), 365 MG Sodium, 30.9 G Carbohydrates, 3.1 G

Rainbow Pizza
Nutrition: 204 calories, 6.2 g fat (1.6 g saturated), 365 mg sodium, 30.9 g carbohydrates, 3.1 g
fiber, 4.6 g sugar, 6.3 g protein (calculated 4 servings, with store bought pizza sauce, and without
parmesan cheese).
Ingredients
 1 package (2-piece) Stonefire naan
 1/2 cup pizza sauce, homemade or store-bought
 1/2 cup shredded part-skim Mozzarella cheese
 about 4 cups chopped colorful veggies (I used broccoli florets, green peppers, yellow
peppers, orange peppers, grape tomatoes, red onions and thinly sliced purple potatoes)
 2 tsp. olive oil
 1 tsp. Italian seasonings
 (optional toppings: grated Parmesan cheese, red pepper flakes)
Instructions
 Preheat oven to 425 degrees F.
 Lay out both pieces of naan in a single layer on a large baking sheet. Divide pizza sauce
between the two pieces of naan, and use a spoon to spread it over the top of the naan.
Sprinkle the cheese on top of the pizza sauce. Then layer the veggies in a rainbow pattern
on top of the cheese. Drizzle or mist each pizza with a bit of olive oil. Then sprinkle each
pizza with the Italian seasonings.
 Bake for about 20 minutes, or until the veggies are cooked and the crust is slightly
golden. Remove pizzas from oven, and sprinkle with optional toppings if desired. Slice
and serve warm.
Retrieved from: https://www.gimmesomeoven.com/rainbow-flatbread-pizza-veggie-pizza-recipe/
Spaghetti puttanesca with red beans & spinach

Nutrition: 400 kcal, 9g fat, 1g sat. fat, 54g carbohydrates, 11g sugar, 16g fiber, 16g protein and
0.6g salt
Ingredients
100g wholemeal spaghetti
1 large onion, finely chopped
1 tbsp rapeseed oil
1 red chilli, deseeded and sliced
2 garlic cloves, chopped
200g cherry tomatoes, halved
2 tsp cider vinegar
1 tbsp capers
5 Kalamata olives, halved
1 tsp smoked paprika
210g can kidney beans, drained
160g spinach leaves
small handful of chopped parsley
small handful of basil leaves
Instructions
1. Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry
the onion in the oil in a large non-stick frying pan with a lid until tender and turning
golden. Stir in the chili, garlic and cherry tomatoes.
2. Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the
beans and cook until warmed through.
3. Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and
bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to
serve.
Retrieved from: https://www.bbcgoodfood.com/recipes/spaghetti-puttanesca-red-beans-spinach
Eggplant Burger
Ingredients:
 3 eggplants, cut in small cubes
 6 green onions, sliced
 3 cloves garlic, sliced
 1/4 cup nutritional yeast
 1 & 1/2 cups dried bread crumbs
 1 teaspoon sambal oelek
 1-2 teaspoons mustard
 salt and pepper to taste
 3 tablespoons oil (divided) for frying
 1/2 cup water for frying
Instructions
1. Cut the eggplants in small cubes.
2. Heat 2 tablespoons oil in a very large frying pan and add the eggplant pieces to cook.
3. You want to cook the eggplant down to a mush, so from time to time add a bit of water to
help the cooking process. It will be cooked off in the end. Continue cooking the eggplant
until it is no longer little cubes, but one big mass.
4. Put the eggplant mass in a large bowl.
5. Lightly saute the spring onions and garlic.
6. Add the garlic and onions to the eggplant mass and mix.
7. Add the nutritional yeast, mustard and sambal oelek.
8. Add in the bread crumbs and mix well.
9. Taste the mixture and season to taste with additional salt and pepper if needed.
10. Chill the mixture for half an hour before forming the patties.
11. Form the patties.
12. Heat the last tablespoon of oil in a frying pan.
13. Fry the patties 3-4 minutes on each side until golden brown.
14. Enjoy these on a bun, with lettuce and tomatoes and sweet pickle chips.
Retrieved from: https://vegalicious.recipes/2011/09/21/vegan-eggplant-burger/#comment-31586
Sweet Potato Veggie Burger

Nutrition: Calories: 172kcal | Carbohydrates: 24g | Protein: 8g | Fat: 5g | Saturated Fat: 1g |
Sodium: 216mg | Potassium: 514mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3148IU | Vitamin C:
2mg | Calcium: 72mg | Iron: 3mg
Ingredients:
Burgers
 1 medium sweet potato, baked and peeled

 16 oz. cooked white beans, canned, drained and rinsed
 1/2 cup white onion, chopped
 2-3 Tbsp tahini
 3/4 tsp apple cider vinegar
 1 tsp garlic powder
 1/2 – 1 tap chipotle powder, or cajun spice
 1/2 tsp salt
 1/8 tsp black pepper, or to taste
 1/3 cup nutritional yeast, or any flour as a sub
 1/2 cup leafy greens, kale, spinach, parsley, finely chopped
Toppings
 1 avocado, tomato, vegenaise, burger buns, greens
 vegan mayo
 lettuce, tomato, onion, any other toppings you'd like
Other
 1 Tbsp extra virgin olive oil, for pan

 1/2 cup Panko bread crumbs for crispy coating, optional
Instructions
1. Bake your sweet potato in a 400 degree oven for 45 minutes or until tender. If in a hurry,
you could use the microwave, but oven-baked yields more flavor.
2. Drain and rinse beans. Rinse in very hot water to help soften them a bit.
3. Add the sweet potato and beans to a large mixing bowl. Add the tahini and vinegar. Using a
large fork, mash well. Fold inthe onion, garlic, chipotle, salt, pepper, nutritional yeast/flour
and greens – and continue mashing.
4. Preheat oven to 400 degrees.
5. Pan-fry: Form burger mixture into large patties and roll in the Panko breadcrumbs. Warm a
skillet over high heat. Addoil to pan. Cook patties 2-3 at a time. Pan fry each side for about
two minutes, until crispy and lightly browned. Transferthe pan-fried patties to a parchment-
sheet lined baking sheet. Repeat until all the patties are pan-fried. (6-8 patties)
6. Bake patties in a 400 degree oven for 10-15 minutes.
7. Toast burger buns. Add toppings and patties. Serve!
Retrieved from: https://healthyhappylife.com/easy-sweet-potato-veggie-burgers-with/
Cabbage Roll
Ingredients:
 For the Filling:

 8-10 cabbage leaves
 1 lb of lean ground beef
 1 tsp of salt
 1½ tsp of pepper
 ½ medium onion, finely chopped
 1 cup of rice
 ½ cup of milk
 2 cloves of garlic crushed
 1 beaten egg
 cheese of your choice for toppings
 For the Sauce:
 1 8 oz can of tomato sauce
 1 tbsp of brown sugar
 2 tbsp of ketchup
 1 tsp of Worcestershire sauce
 ½ tsp of lemon juice
Instructions:
1. Boil a large pot of salted water.

2. In a mixing bowl, beat the egg and milk. Combine the ground beef, salt, pepper, garlic,
onion, and rice.
3. In a separate mixing bowl, combine the tomato sauce, brown sugar, ketchup,
Worcestershire sauce, and lemon juice. Mix until it’s well combined.
4. Cutting deeply at a 45 degree angle, remove the core of the cabbage. Place it in the
boiling water and allow it to boil for 5 minutes. Using tongs, remove 8 – 10 leaves. Allow
the leaves to cool completely.
5. Lay out a cabbage leaf and scoop about 4 tbsp (1/4 cup) of the mixture in. Roll it up.
6. Pour a layer of sauce into the bottom of a casserole dish. Place the cabbage rollsin, side
by side, and cover them with the remaining sauce. Place a lid, or a piece of aluminum
foil, on the dish. Place it in a 350 degree F preheated oven for 1 hour.
7. Remove from oven and grate your favorite cheese on top. Serve, and enjoy your beefy
cabbage rolls!
Retrieved from: https://www.panlasangpinoyrecipes.com/beefy-cabbage-rolls-recipe/

Nutrition: 204 Calories, 6.2 G Fat (1.6 G Saturated), 365 MG Sodium, 30.9 G Carbohydrates, 3.1 G

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Nutrition: 204 Calories, 6.2 G Fat (1.6 G Saturated), 365 MG Sodium, 30.9 G Carbohydrates, 3.1 G

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Rainbow Pizza

Spaghetti puttanesca with red beans & spinach

Sweet Potato Veggie Burger

 1 medium sweet potato, baked and peeled

 1 Tbsp extra virgin olive oil, for pan

Retrieved from: https://healthyhappylife.com/easy-sweet-potato-veggie-burgers-with/

 For the Filling:

1. Boil a large pot of salted water.

Retrieved from: https://www.panlasangpinoyrecipes.com/beefy-cabbage-rolls-recipe/

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