1.5 tablespoons extra virgin olive oil

Kohlrabi and Egyptian Spinach Creamy “Orzo” with Seared Lemon Scallops

Kohlrabi Spaghetti alla Foriana

Parsnip Noodles with Lemon-Basil Cashew Cream Sauce and Garlic Shrimp

Pesto Caprese Zucchini Noodle Salad

Spicy Sausage and Basil Potato and Zucchini Pasta

Spiralized Beet and Spinach Salad with Gorgonzola

Steak and Potatoes in Foil

Summer Farro Salad with Spiralized Zucchini, Onions, and Mozzarella

Turnip Noodles with Roasted Butternut Squash, Toasted Pine Nuts, and Goat Cheese

Vegan Chili Hearty, satisfying, and veggie-packed, this vegan chili will leave you feeling full for hours. I recommend pairing it with a big scoop of homemade vegan sour cream. If you like a really bean-y chili, you can add another 15-ounce can of beans.