Southwest Cheesy Mac

Wasn't good, not bothering with recipe. Did like the roasted red peppers and roasted jalapenos added to it though

Carrot soup

This was actually quite yummu. Not sure its worth it when I'm getting the ingredients--but very yummy INGREDIENTS 6 oz organic chickpeas 2 tbsp white sesame seeds 4 carrots, peeled and roughly chopped (about 2 1/2 cups) 1 yellow onion, peeled and roughly chopped 4 tsp vegetable broth concentrate 1/4 cup apricot preserves 1 oz candied ginger, chopped 2 tbsp tahini 1 tbsp red miso paste 1 lemon, juiced 1 tbsp toasted sesame oil (divided) 0.25 oz parsley, leaves and tender stems chopped 3 tbsp olive oil* Salt* Pepper* Allergens: sesame, soy Tools: Large pot with lid, Blender, Baking sheet Cook Time 2 Servings | 35 min 4 Servings | 45 min Nutrition (per serving) CALORIES680 FAT25g CARBOHYDRATES102g PROTEIN19g View Full Nutrition Label Share this Recipe: X Get Recipes Delivered INSTRUCTIONS 1 Make the crispy chickpeas Preheat oven to 425°F. Combine chickpeas, 1 tbsp olive oil, sesame seeds, ¼ tsp salt, and a pinch of pepper on baking sheet and toss. Roast until browned and crispy in places, 14 to 16 minutes. Set aside. (4-servings: use 2 tbsp olive oil) 2 Cook the soup Meanwhile, heat 2 tbsp olive oil in large pot over medium heat. Add carrots, onion, and ½ tsp salt and cook until beginning to brown, 8 to 10 minutes. Stir in broth concentrate and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer until carrots are tender, 12 to 15 minutes. (4-servings: use ¼ cup olive oil, 1 tsp salt, 5 cups water) (TIP: For 4-serving meal, increase cook time by about 3 minutes.) 3 Make the ginger-apricot chutney Stir together apricot preserves, candied ginger, 1 tbsp warm water, and a pinch of salt and pepper in small bowl. Set aside. (4-servings: use 2 tbsp water) 4 Blend the soup Carefully transfer soup to blender and add tahini, miso, lemon juice, and sesame oil. Purée until very smooth, about 1 minute. Season to taste with salt. (TIPS: Vent blender (by removing plastic center of lid) and begin blending on low and finish on high to avoid splashing. For 4-serving meal, blend in batches.) 5 Serve Divide sesame carrot soup between bowls. Top with ginger-apricot chutney, crispy chickpeas, and parsley. Soup's on!

Cheeseburger Salad

2 Actual Veggies® Black Burgers 4 oz mixed greens 2 oz dill pickle chips, roughly chopped 2 oz shredded cheddar cheese 1 Roma tomato, diced 1 red onion, peeled, half diced and half reserved for your own use (divided) 1/4 cup burger sauce 1 tbsp tuxedo sesame seeds 1 tbsp vegetable oil* -I did the crumbles in the microwave, which is weird but also eaasy and not terrible -thousand island dressing is amazing -used th pickled onions overall it's mediocre, but its also easy and mostly with ingredients that I'd have on hand and a bit different

Sweet potato wraps.. I did not like this

https://www.thekitchn.com/recipe-roasted-sweet-potato-wraps-with-caramelized-onions-and-pesto-167367

Carrot Ginger Soup -Delicious

https://downshiftology.com/recipes/carrot-ginger-soup-crispy-shallots/#wprm-recipe-container-33184 This was delicious and easy. I would make the ginger smaller next time.

Instant pot teriyaki fried rice

https://www.veganricha.com/instant-pot-teriyaki-fried-rice/ Did not like this

Makeshift Fried Rice

I took the veggies I had in the fridge-- which was just mushrooms, fried in butter. Then added the old rice with some soy sauce and veg oyster sauce, an egg, green onions. Then fried on high heat Then some rice vinegar and sesame oil to top This was good but like... use a recipe next time