RECIPES

Nutbugs2

Unstuffed Vegetarian Cabbage Roll

Ingredient
1 bag Beyond beef
2-3 garlic cloves, minced
1/2 cup Sweet Onion, diced
1 small green cabbage head, chopped (about 4 cups)
2 (14.5 oz) cans diced tomatoes
1 (8oz) can tomato sauce
1 1/2 cup beef broth
1/2 Cup rice
1 teaspoon paprika
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon pepper

Directions
In a large pot sauté garlic and onion until fragrant
Add crumbles until heated through and browned
Add the cabbage, diced tomatoes, tomato sauce, rice, broth, sugar, and salt and bring to a boil.
Reduce and simmer on low for 35 minutes stirring occasionally.
Taste and more salt and pepper as needed.
Serve with a dollop of vegan sour cream on top.

Nutbugs2

Baked Salmon with Sautéed Spinach

INGREDIENTS
2/3 lbs to 1 lb of salmon
5 or 6 oz bag of spinach
Olive oil
Basil
Salt & pepper
Garlic

DIRECTIONS
Combine salt, pepper, and basil with extra virgin olive oil and slather salmon with the mixture.
Place the filets in a pan lined with parchment paper, which makes cleanup super easy.
Bake the salmon at 420 degrees for about 20-25 minutes.
For the side dish, sauté a 5 or 6 oz bag of spinach with salt and garlic powder.
Once done you can cover the salmon filets with the spinach because the combination is so tasty

Nutbugs2

Vegàn Chocolate Mousse


10.58 oz silken tofu
5.29 oz dark chocolate melted
2 tbsp maple syrup or to taste
An optional pinch of salt

Break up the chocolate into a heat-proof bowl and melt in the microwave, stirring every few seconds to make sure the chocolate doesn’t burn.
To a food processor, add the tofu, melted chocolate, maple syrup and and optional pinch of salt. Blend until smooth.
Transfer into serving glasses or ramekins and serve!
I topped mine with more melted chocolate and Biscoff spread, but you can top yours with whatever you want!