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Ingredients
US|METRIC
3 SERVINGS
- 1 cup wild rice mix (mixture of wild rice with other types of rice – see video for reference)
- 2 cups purple cabbage (chopped)
- 1/2 bell pepper
- 1 head baby bok choy
- 6 pieces olives (chopped)
- 4 pieces sun-dried tomatoes in oil (chopped)
- 1 cup black beans (drained and rinsed)
- 3 Tbsp. white wine vinegar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. agave nectar
- 1 Tbsp. garlic powder
- 1 Tbsp. basil
- 1 cup dry quinoa
- 1 large sweet potato (cut into bite sized cubes)
- 1/2 head broccoli
- 1 bell pepper (sliced)
- 1 can black beans (rinsed & drained)
- 3 stalks green onion (chopped, optional)
- 4 Tbsp. PB2 (powdered peanut butter or regular peanut butter)
- 1 Tbsp. garlic powder
- 2 Tbsp. soy sauce (or tamari if gluten-free)
- 2 Tbsp. lemon juice
- 1/2 tsp. stevia (or 1 tbsp of agave nectar or maple syrup)
- 1 pinch ground ginger (optional)
- 2 pasta (servings high protein, I used 200g Banza chickpea spaghetti)
- 2 tsp. olive oil
- 1/4 onion (diced)
- 1 Tbsp. minced garlic (approx 3 cloves)
- 1 cup white kidney beans (canned, drained & rinsed)
- 1/2 block stock cube (vegetable)
- 2 Tbsp. nutritional yeast
- 1/2 Tbsp. garlic powder
- 1/4 cup non dairy milk
- 2 cups chopped mushrooms
- salt
- pepper
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