this looks so easy and yummy! how long can the sauce keep for once it has been made? :)

Whip up a mean, flavorful chimichurri sauce in just one step to pack a flavorful punch to tofu, tempeh, noodles, you name it!

![Mario Fabbri’s Herbaceous Chimichurri](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/Mario-Fabbri-Vegan_mbkuqb/1542159525.jpg/w=700)

#### This should be a staple in everyone’s kitchen for how easy and tasty it is! It’s typically a popular sauce for steak, but I’ve adapted this recipe to put on cooked tempeh, baked cauliflower, or even ramen!

### **Mario Fabbri’s Herbaceous Chimichurri**
##### Difficulty: **Easy**
##### Serves: **2-4**
##### Active time: **15 min**

**Ingredients**
* 1/2 c parsley
* 1/2 c cilantro
* 2 small chilis diced
* 2 cloves garlic
* 2 tbsp fresh lime juice
* 1 tbsp onion powder
* 1/2 c olive oil
* 1/4 tsp salt and pepper each 

**Directions**
1. **BLEND:** Blend together all the ingredients! Throw this on anything! Roasted veg, noodles, as a marinade, tempeh, etc.

![Mario Fabbri’s Herbaceous Chimichurri](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Mario-Fabbri-Vegan_mbkuqb/1542159525.jpg/w=700)

#### This should be a staple in everyone’s kitchen for how easy and tasty it is! It’s typically a popular sauce for steak, but I’ve adapted this recipe to put on cooked tempeh, baked cauliflower, or even ramen!

### **Mario Fabbri’s Herbaceous Chimichurri**
##### Difficulty: **Easy**
##### Serves: **2-4**
##### Active time: **15 min**

**Ingredients**
* 1/2 c parsley
* 1/2 c cilantro
* 2 small chilis diced
* 2 cloves garlic
* 2 tbsp fresh lime juice
* 1 tbsp onion powder
* 1/2 c olive oil
* 1/4 tsp salt and pepper each 

**Directions**
1. **BLEND:** Blend together all the ingredients! Throw this on anything! Roasted veg, noodles, as a marinade, tempeh, etc.

Vegan Herbaceous Chimichurri Recipe by Mario Fabbri

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Wow I'd never have thought of using black beans to make brownies!! 

These brownies use some unusual ingredients for a really moist, fudgy texture!

![Black bean avocado brownies](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/brownies_qruisq/1541745897.jpg/w=700)
#### Crack open a can of black beans (yes, you read that right) for this recipe! Throw in an avocado, and these brownies are going to be a super fudgy (and flourless) treat! Drizzle raspberry lemon sauce on top for a fruity ganache!

Makes: 4 Servings` `  
Active Time: 30 min` `   
` `  
**Ingredients**` `   
` `   
**Brownie**` `   
1 can of black beans` `   
1 avocado` `   
3 tbsp melted unrefined coconut oil` `   
3/4 cup raw cacao` `   
1 cup of coconut sugar` `   
1 tsp baking powder` `   
1/4 tsp salt` `   
1 tsp vanilla extract or powder` `   
2 flax eggs (2 tbsp ground flax seed mixed with 6 tbsp water)` `   
` `   
**Raspberry Lemon Drizzle**` `   
1 cup melted raspberries` `   
1 tsp apple cider vinegar` `   
1/2 cup powder sugar` `   
Juice of 1/2 lemon` `   
` `   
**Method**` `  
Make the flax egg and refrigerate the mixture for 10 minutes.` `  
` `  
After 10 minutes, add the flax egg mixture and all the other ingredients needed for the Brownie into a food processor and mix until smooth. Add a teaspoon of water at a time if the brownie mix is too thick to be combined.` `  
` `  
Then, grease and fill the muffin tins until your brownie mix is all used up. Finish off with walnuts on top.` `  
` `  
Bake at 350°F/175°C for 20-25 minutes. Once the cookies are done, remove from the oven and set aside to cool at room temperature.` `  
` `  
While the brownie cools, mix all the ingredients needed for the raspberry lemon drizzle by hand. Once the brownie have cooled completely, drizzle the raspberry lemon drizzle all over the brownies! Enjoy!` `  
` `  

Vegan Protein Brownies

@chaozhang for the guy who has never has chickpeas before 😁

Get your crunch on with this healthy, nutritious chickpea popcorn snack.

![Roasted Chickpeas](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Roasted-Chickpea-Recipe-Dr.-Joel-Fuhrman_cfwdfz/1549852826.jpg/w=700)

#### Chickpeas are a key ingredient in lots of vegan cooking. Simple and versatile, they make for an amazingly crunchy snack with this recipe.

### **Roasted Chickpeas**
##### Serves: **2-4**
##### Active time: **15 min prep 2 hr bake**

**Ingredients:**
  - 15 oz. chickpeas cooked
  - 1 tsp ground basil
  - 1 tsp garlic powder
  - 1 tsp oregano
  - 1 tsp cayenne pepper

**Directions:**
#### 1. Pour the chickpeas into a bowl, leave some of the chickpea liquid to help the seasonings stick. Mix in all the seasonings. No oil necessary!
#### 2. Preheat oven 275° or 350°. For extra crispy bake on 275° for 2 hrs. For convenience bake on 350° for 40 min. Shuffle them around half way through baking, then enjoy your chickpea popcorn!

Roasted Chickpea Popcorn Recipe

yum! I love squash soup!! Have not tried the other 2 yet but would love to 😋

awesome! it's all made without added coloring, and packed full of nutrients!

Add color to your table with these wholesome soups.

![Three color soup](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Three-Way-Soup_cp9qf7/1539744081.jpg/w=700)

#### Who doesn’t enjoy a good, colorful, simple soup every now and then? This was purple potato, squash and beet soup - they are all delicious with a hint of sweetness. Pair with some bread and you’ll get a perfect feast for fall!

### Three Color Soup
##### Serves: **2**
##### Active time: **1 hr**

**Ingredients**
* 500g purple poatoes
* 1 butternut squash 
* 3 small beets
* 1 onion, peeled and chopped
* 1 fennel bulb
* 2 tbsp chopped garlic
* 2 large carrots, peeled and chopped (purple/yellow)
* 1 cup veggie broth
* 1 cup coconut milk
* 2 tbsp maple syrup
* 2 tbsp soy/tamari
* 2 tbsp tomato paste
* Thumb ginger, minced
* Salt and pepper, to taste

**Directions**
1. Chop your beet, potato, squash and bake at 400F/205C for 30 minutes. Toss with coconut oil & salt/pepper
2. Saute your onion in coconut oil for a few minutes then add carrots, garlic, fennel, ginger
3. Cook a few minutes, add your veggie broth and coconut milk and bring to a boil. Reduce heat, cover and cook 5 more minutes.
4. Remove from heat and distribute evenly among 3 containers. This will be your base.
5. Once veggies are done roasting in oven, take beets and one bowl of your base to a blender and mix. Adjust consistency with more coconut milk.
6. Follow the same process, take purple potatoes and one bowl of your base and adjust consistency. Do the same for your squash as well.
7. Now you’ll have 3 different flavors of soups, finish with some vegan yogurt and enjoy!

Vegan Herbaceous Chimichurri Recipe by Mario Fabbri

This should be a staple in everyone’s kitchen for how easy and tasty it is! It’s typically a popular sauce for steak, but I’ve adapted this recipe to put on cooked tempeh, baked cauliflower, or even ramen!

Mario Fabbri’s Herbaceous Chimichurri

Difficulty: Easy

Serves: 2-4

Active time: 15 min

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