Mediterranean Pita Pockets

Mediterranean Pita Pockets Bursting with the flavors of fresh cucumber, juicy tomatoes, crisp red bell peppers, and Kalamata olives, this recipe is a celebration of fresh, nutritious ingredients. Try it this week! Ingredients: 1 large English cucumber, diced 3 large hothouse tomatoes, diced 2 medium red bell peppers, diced ½ of 1 large red onion, diced ¼ cup Kalamata olives, sliced 1 cup crumbled feta cheese 2 tablespoons fresh parsley, finely chopped 3 tablespoons extra virgin olive oil Juice of 1 lemon Salt and black pepper to taste Pita pockets Instructions: In a bowl, combine diced cucumber, tomatoes, red bell peppers, red onion, Kalamata olives, crumbled feta cheese, and finely chopped fresh parsley.  Drizzle extra virgin olive oil over the mixture and squeeze the juice of a lemon. Season with salt and black pepper. Gently toss the ingredients, allowing the olive oil and lemon juice to marinate the vegetables and feta.  For a convenient and eco-friendly serving and storage solution, use our U-Konserve Divided Rectangle. Arrange your pita pockets alongside the Mediterranean filling. Open each pita pocket and generously fill it with the marinated Mediterranean goodness. Enjoy!  

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Best Ever Vegan Chili

  Best Ever Vegan Chili It's the perfect time to savor the warmth and heartiness of a delicious vegan chili. Packed with wholesome ingredients and robust flavors, this recipe fills your bowl and your stomach! Ingredients: 1 tablespoon olive oil 1 onion, diced 2 garlic cloves, minced 1 1/2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon dried oregano, garlic powerder, onion powder, and salt 1 large sweet potato, diced  2 cans (15 oz) black beans, drained and rinsed 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes 1 can (6 oz) tomato paste 1 can (4oz) diced green chilies 2 cups water or vegetable broth Instructions: In a pot, heat olive oil over medium heat. Sauté the diced onion until translucent, then add minced garlic, chili powder, cumin, dried oregano, garlic powder, onion powder, and pink salt. Toss in the diced sweet potato and let it mingle with the flavorful mix. Allow the sweet potato to soften slightly. Incorporate the drained black beans, fire-roasted diced tomatoes, tomato paste, and diced green chilies into the pot. Stir well. Pour in water or vegetable broth, bringing the chili to a gentle simmer. Let it simmer uncovered, allowing the flavors to meld and the sweet potatoes to become tender. Once the sweet potatoes are fork-tender, taste and adjust the seasoning if needed. Your vegan chili is now a masterpiece, ready to serve, store, or freeze in U-Konserve! Serve & Store: Serve this vegan chili with your favorite toppings – some avocado slices, a dollop of vegan sour cream, or a sprinkle of fresh cilantro. When it comes to storing leftovers, our U-Konserve containers are the ideal choice.

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Thanksgiving Leftover Quinoa Stuffed Peppers

Thanksgiving Leftover Quinoa Stuffed Peppers Thanksgiving leftovers are the gift that keeps on giving, and what better way to reinvent those flavors than with our Quinoa Stuffed Peppers recipe? These peppers are not only a delicious and wholesome option but also a sustainable way to make the most of your holiday feast. The combination of quinoa, veggies, and your favorite Thanksgiving extras transforms into a satisfying and eco-friendly meal. Ingredients: For the Stuffed Peppers: 4 large bell peppers, any color 1 cup quinoa 2 cups vegetable or turkey stock (for cooking quinoa) 1 1/2 cups of Thanksgiving leftovers (e.g., stuffing, turkey, mashed potatoes, sweet potatoes, whatever you have left!) 1/2 cup shredded cheese (optional) 1 teaspoon olive oil 1/2 teaspoon paprika Salt and pepper, to taste For the Topping: Chopped fresh herbs (e.g., parsley or chives) Sour cream or Greek yogurt (optional) Instructions: Preheat your oven to 375°F (190°C). Rinse the quinoa under cold water and drain. In a saucepan, bring the vegetable or turkey stock to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Once done, fluff it with a fork and set aside. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and season with a pinch of salt and pepper. Place them in a baking dish. In a large mixing bowl, combine the cooked quinoa, your Thanksgiving leftovers (stuffing, turkey, mashed potatoes, sweet potatoes, etc.), and paprika. Mix everything together until well combined. Stuff each bell pepper with the quinoa and Thanksgiving leftovers mixture until they are full but not overflowing. If desired, top each pepper with shredded cheese. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the tops are slightly browned. Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh herbs and serve with a dollop of sour cream or Greek yogurt if desired. Enjoy your sustainable and delicious Quinoa Stuffed Peppers made from Thanksgiving leftovers!  

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Vegetarian Tortellini Soup

Vegetarian Tortellini Soup Recipe 30-40 minutes. Serves 4. As the leaves turn, and the air becomes crisp, it's the perfect time to celebrate soup season! At U-Konserve, we believe in making the most of this cozy season while staying eco-conscious. That's why we've created a delicious Vegetarian Tortellini Soup recipe that's not only satisfying but also in season. We invite you to prepare this soup and store it in your U-Konserve thermos for a warm meal on the go.Ingredients: 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 4 cups vegetable broth 1 (14.5 oz) can diced tomatoes 1 (8 oz) can tomato sauce 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (adjust to taste) 1 cup fresh spinach, chopped 9 oz (approximately 2 cups) cheese or spinach-filled tortellini 1 (15 oz) can of white beans, drained and rinsed Salt and pepper to taste Grated Parmesan cheese (optional, for garnish) Instructions:1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes or until it becomes translucent.2. Stir in the minced garlic and cook for another 30 seconds until fragrant.3. Pour in the vegetable broth, diced tomatoes, and tomato sauce. Add the dried basil, oregano, thyme, and red pepper flakes. Stir well and bring the mixture to a simmer.4. Once the soup is simmering, add the chopped spinach and tortellini. Allow it to cook according to the tortellini package instructions or until they are tender.5. Stir in the white beans and cook for an additional 2-3 minutes until they're heated through.6. Taste the soup and season with salt and pepper as needed.7. Ladle the hot soup into your U-Konserve thermos, ensuring it's securely closed to keep the soup warm.8. When ready to enjoy, open your thermos, pour the soup into a bowl, and garnish with grated Parmesan cheese if desired.This Vegetarian Tortellini Soup is a delightful combination of flavors and textures, perfect for your thermos. By choosing eco-friendly meal storage with U-Konserve, you're not only indulging in the joys of soup season but also contributing to a more sustainable planet. Stay warm, stay green, and enjoy!

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Plant-Based Grill Out – Esquites

Inspired by the beloved traditional elote, or Mexican grilled street corn, this dip takes all the elements of the classic dish and transforms them into a creamy and savory appetizer. This dip is perfect for summertime grill-outs and get togethers.

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Plant-Based Grill Out – Veggie Skewers

The most simple and delicious side for any cook out is always veggie skewers! Try out your veggie skewers with this delicious marinade to make them extra flavorful.

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Plant-Based Grill Out – Portobello Mushroom Burgers

These savory portobello mushroom burgers are too good to be true! They will have non-vegetarians shocked at how delicious a plant-based alternative can be.

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Black Bean Enchiladas

These black bean enchiladas are perfect for baking and storing in U-Konserve! Stainless steel U-Konserve containers are oven-safe and perfect for cooking these enchiladas.

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Must-Have Mushroom Orzo Bake

This creamy and flavorful mushroom orzo bake is perfect for dinner and lunch prep. With tender orzo pasta cooked in a rich and savory mushroom sauce, this dish is a satisfying and comforting meal. Plus, it's easy to make and can be baked in a BounceBox, making clean-up a breeze. Be sure to adjust portions for the number of servings you wish to make.

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