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Vegan Ratatouille
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
FSA/HSA eligible
Up to 10 servings
Vegan Ratatouille

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Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Vegan Vegetarian Whole 30
This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 tablespoon water or olive oil spray
1 each eggplant large, peeled and diced
½ each onion chopped
7 clove garlic minced
1 each red bell pepper medium diced
1 each orange bell pepper medium diced
1 pound tomato for 10 servings use 2 cups of diced tomatoes
2 each zucchini chopped
1 each yellow squash chopped
3 tablespoon fresh basil
3 sprig fresh thyme or ½ teaspoon dried
2 sprig fresh oregano or ¼ teaspoon dried
1 sprig fresh rosemary
2 tablespoon tomato paste
½ cup vegetable broth plus 2 tablespoons
½ tablespoon Kosher salt or to taste
1 tablespoon fresh basil for garnish, chopped

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).

Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 430mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1389IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg | Phosphorus: 59mg

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Add Extra Veggies
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
3 servings
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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 cup

Dairy Free Gluten Free Nut Free Postpartum Vegan Vegetarian
Looking to add more vegetables to your dish(es)? This selection adds 3 cups of additional vegetables to a dish(es) that you have already selected. Can be divided into anywhere from 1-3 dishes. Please select YES for modification and add a note to specific dish(es) stating how many cups and which type of vegetable.

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Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size3

Ingredients

Ingredients
3 cup customer selected vegetables to be added to dish that is already in cart

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives

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Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

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Recipe adapted from:
An Le

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: about 4-6 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Ayurveda eating

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Instructions
Bring water to a boil in a steamer
Add the asparagus and cover until just tender, for about 3 minutes
Prepare the sauce whisking all ingredients together in a mixing bowl until smooth
To serve, arrange asparagus on platter and pour tarragon sauce on top.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 bunch asparagus
2 tablespoon fresh tarragon dried or fresh
4 tablespoon tahini
3 tablespoon fresh ginger grated
1/2 teaspoon paprika
4 tablespoon fresh lemon juice
2 tablespoon maple syrup rice syrup
1/2 teaspoon Kosher salt

Cooking Tools Required
Cutting board, Kitchen towels, Steamer Basket, Tongs, Top Stove

Reheating/Serving Instructions
Microwave until warm all the way through

Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 3mg

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Holiday Roasted Green Beans with Walnuts and Pomegranates
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Holiday Roasted Green Beans with Walnuts and Pomegranates

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Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounces

Dairy Free Egg Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.

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Instructions
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound green bean stem ends trimmed
3 tablespoon extra virgin olive oil
4 clove garlic peeled and sliced into quarters
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 ounce walnuts unsalted, roasted, and chopped
4 ounce pomegranate seeds
1 teaspoon lemon zest from one lemon
2 teaspoon fresh lemon juice from one lemon

Cooking Tools Required
Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg

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Delectable Sweet Spaghetti Squash
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Delectable Sweet Spaghetti Squash

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 7 oz

Egg Free Gluten Free Nut Free Oil Free Soy Free Vegetarian
Craving a little sweetness without wanting candy? Try this sweet and savory spaghetti squash! If you have other types of squashes, that can work too!

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Instructions
Preheat oven to 400 degrees F
Clean seeds from spaghetti squash and place in baking pan
Slice butter into 1/4 inch slices
Put a 2 slices of butter in each squash and scatter rest throughout out bottoms of pan
Add apple juice to pan, add about 1 tsp of juice from pan to each squash
Mix brown sugar, cinnamon, and nutmeg
Sprinkle mix over all squashes.
Roast 45 minutes
When done, take squashes out of pan and let cool slightly
While still warm use fork to spaghetti squash
Optional- take liquid from pan and reduce in a pot for 3-5 minutes. Spoon sauce onto noodles.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound spaghetti squash
8 tablespoon salted butter
2 cup apple juice
1/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Cooking Tools Required
8x8 inch nonstick baking pan, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives

Reheating/Serving Instructions
Serve warm And enjoy! Reheat in a skillet. Use sauce to hydrate squash. Reheat 3-5 minutes.

Nutrition
Calories: 148kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 290mg | Potassium: 57mg | Fiber: 2g | Sugar: 12g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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Vegan Ratatouille

Vegan Ratatouille

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Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

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Holiday Roasted Green Beans with Walnuts and Pomegranates

Holiday Roasted Green Beans with Walnuts and Pomegranates

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Delectable Sweet Spaghetti Squash

Delectable Sweet Spaghetti Squash

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