Key Ingredients: almonds, ancho chile pepper, apple cider vinegar, avocado, black beans, black pepper, broccoli, carrots, cayenne, cilantro, cumin, dairy free, egg frr, garlic powder, gluten free, Kale, onion powder, paprika, parsley, raisins, red kidney beans, red pepper, vegan, vegetarian

Category: Entrees

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apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour

Ingredients:

Spiced Beans
• 1 can Black Beans
• 1 can Red Kidney Beans
• 1/2 tsp Ancho Chile Pepper
• 1/2 tsp Cayenne
• 1/2 tsp Cumin
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Paprika
• Black pepper
• Water

Vegetable platter
• Broccoli (1 head)
• 1 Red Pepper

Chopped Salad
• 4 Kale leaves
• 2 Carrots
• 1/4 Cup Raisins
• 1/4 Cup Almonds (raw)
• 1 tbsp Apple Cider Vinegar

Avocad-ole
• 1 Avocado
• 1/2 tsp Cilantro (Dried)
• 1/2 tsp Parsley (Dried)
• 2-3 tbsp Apple Cider Vinegar
• Black pepper

Preparation:
All of the parts of this meal are vegan/vegetarian, gluten free, dairy free and egg free. Enjoy in good health!

Spiced Beans
Open and rinse pre-cooked canned beans and pour into a medium sized pot. Add onion, garlic, cayenne, cumin, Ancho Chile, paprika and pepper about 1/4 cup water and stir. Simmer covered for 10 minutes.

Vegetable platter
Rinse broccoli and cut away rough parts of stem. Cube stem and cut head into smaller pieces. Place in a steamer basket and steam for 5 minutes or until vibrant green. De-stem and slice red pepper into strips for dipping/snacking.

Chopped Salad
Rinse kale and carrots and cut into palm sized chunks. Place in a food processor with raisins and almonds and pulse until finely chopped. (Similar to tabbouleh salad). Dress with 1 tbsp apple cider vinegar and black pepper. Serve with steamed stems of broccoli for an additional sweet crunch!

Avocad-ole
Mix avocado, cilantro, parsley and remaining vinegar in a mortar and pestle or mash with a fork. Serve with beans for a light and tangy guacamole substitute.