Cabbage Ricotta Lasagna

1. Sauce: Combine beans and spice package from a package of Minestrone Soup Mix plus a 28 oz. can of crushed tomatoes and 28oz water in a pot and simmer for 45-60 minutes until beans are tender. Crush the package of macaroni into small pieces and add to sauce. This will add to the chew but is optional.

2. Cabbage: Peel leaves off 1 small cabbage and blanche in slightly salted boiling water for 2 minutes. Alternatively, if you plan ahead simply put the cabbage in the freezer whole for 48 hours and then thaw. Saves your fingers :)

3. Cheese Mix: Combine 500 grams of ricotta, 1/2 cup of the grated mozzarella, 1/4 cup of the grated Parmesan, 1/4 cup chopped fresh parsley or spinach and 2 eggs.

4. In an 8x8 baking dish add a layer of sauces, followed by a layer of cabbage, 1/2 the cheese mix and repeat. Make sure there is a bit of sauce to place over the final cabbage layer.

5. Top with remaining mozzarella and Parmesan. Bake at 350 F for 45-60 minutes until cheese if browned. Enjoy!

Mexican Burrito Bowls

1. Prepare rice as per instructions (while rice is cooking move to step 2).

2. Preheat oven to 325 F.

3. Lightly spray a cast iron pan with oil, moisten a large tortilla with water and press tortilla into pan. Spray top of tortilla. If you have multiple pans it will speed this up. Place in oven and bake for 25-30 minutes until firm and golden.

4. Sprinkle 1/2 cup of shredded cheese or cheese alternative in bottom of each bowl.

5. Spread 1/2-3/4 cup of Mexican rice into bottom of bowl.

6. Top with diced tomatoes, peppers, red onion and top with the avocado, then sprinkle green onions and hot sauce.

This can be prepped in advance and served cold or hot.

We added a dollop of sour cream and a homemade fermented corn relish to top.

Enjoy!!
NOTE: Cut your tortillas into small rounds and use a muffin tin to make a side dish or appetizer version.

Sweet Potato Shepherd’s Pie

1. Prepare Canadian Prairie Lentil Chili as per package directions.

2. Microwave 2 to 3 large sweet potatoes for approximately 8 min or until tender (remember to poke them with a knife before so they do not explode).

3. Mash the sweet potatoes with 2 Tbsp. of butter, margarine or vegan butter (we chopped up the skins a bit to make it easier).

4. In oven safe baking dish add the chilli, spread the sweet potato mix on top.

5. Sprinkle with the Parmigiano or vegan cheese.

6. Bake at 350 F for 20-25 minutes until potatoes are a bit golden. Serve with a dollop of sour cream.

Tofu Parmigiana

1. Combine Everythingnice Pizza Sauce Mix with 3/4 cup warm water.

2. Slice 1 package of extra firm pressed tofu into cutlets approx. 1/2 inch thick.

3. Set up a breading station with 3 containers:

- 1/3 cup of flour with pinch of salt and pepper.
- 2 beaten eggs.
- 1 cup Italian breadcrumbs and 1/4 cup of parmesan cheese mixed together.

4. Dip tofu cutlets first in flour, then egg, then breadcrumbs.

5. Pan sear each cutlet in a pan with a touch of oil.

6. Heat sauce in microwave and lay 1/3 of the sauce in the bottom of your baking dish.

7. Lay tofu cutlets in sauce, top with remaining sauce and 3/4 cup of grated mozzarella cheese.

8. Place baking dish in 375 F preheated oven until cheese melts and gets slightly golden - approx. 25 minutes.

Serve hot and enjoy :)

NOTE: Make this recipe Vegan by omitting the flour and egg steps, replace mozzarella and Parmigiana cheese with your favorite vegan cheese.

Stuffed Butternut Squash

1. Prepare Butternut Squash Risotto Mix as per instructions.

2. Peel and dice 1 butternut squash, discarding seeds (need approx. 3 cups diced).

3. Wrap diced squash in foil or parchment and foil (our preference) and bake at 400 F oven for 25 min until fork tender.

4. On stove top, melt 1 Tbsp. of butter and sauté 1/2 cup of diced red onion, browning slightly.

5. Remove pan from heat, combine butternut squash, 2 cups of chopped spinach, 1/3 cup of skor bits or substitute, 1/2 cup of chopped pecans and the risotto.

6. Scoop into oven proof baking dish, bake at 400 F for 15 minutes.

Enjoy!!

Taco Cups

1. Prepare Canadian Prairie Lentil Chili mix as per directions on package.

2. Spray/oil muffin tin.

3. Line each cup with 1 wonton wrapper.

4. Top with 1 Tbsp. prepared chili and 2 Tsp. grated cheddar cheese.

5. Top with a second wonton wrapper and then another Tbsp. of chili.

6. Top with 1 Tbsp. grated cheddar cheese.

7. Bake at preheated 400F oven for 12-15 minutes until golden.

8. Serve with a variety of delicious toppings. Examples: Avocado, Diced Tomatoes, Green Onions, Sour Cream, Hot Sauce

Enjoy!!

Chipotle Black Bean Burgers

1. Remove spice packet from Chipotle Black Bean Chili meal kit and soak beans overnight as per directions.

2. Drain beans and rinse. Place beans in pot and cover with water. Bring to boil and simmer for 20 minutes, drain, and rinse with cold water.

3. Combine spice package, 2 eggs or 1/3 cup of water, 2 Tbsp. of ketchup and 1/2 cup of oats. Add beans and using a masher crush approximately one half, leaving the other half whole.

4. Mix well and form into patties. Will make 6 large or 8 medium patties.

5. Preheat oven to 375 F and bake 10 min per side...20 min total.Add a slice of your favorite cheese or cheese substitute right at the end.

6. Combine 1/4 cup of diced onion and 1 diced peach with a pinch of salt.

7. Spread condiments on buns, add patty and top with peach/onion mix.

Enjoy!

Instant Pot Chickpea Shaksuka

1. Press saute on the Instant Pot and heat 1 Tbsp. of oil. Add 1 diced red bell pepper; cook and stir for 3 minutes. Add 2 Tsp. of sugar, maple syrup or rice syrup and 1 Tsp. of chili powder, cook and stir 1 minute. Stir in 1 28 oz. can of diced tomatoes, 1 cup of water and contents of Everythingnice Chickpea Tomato Soup Mix and mix well.

2. Secure lid and use the bean setting for 35 minutes. Needs 35 min for firmer beans or 40 for softer.

3. When cooking is complete, press Cancel and use quick release.

4. Make four small wells in sauce for eggs, leaving space between each. Crack each egg into a small bowl and slide into a well. Repeat for each egg.

5. Secure lid, press Manual and cook at low pressure for 1 minute. Press Cancel and use quick release. If you wish to cook the eggs longer, press Sauté and cook until desired doneness.

6. Sprinkle feta cheese and/or parsley and/or chives on top.

   Enjoy!!

   Serve with toasted whole grain baguette or pita bread or increase the spice level by adding your favorite hot sauce.
   

Pumpkin, Chickpea & Tofu Tagine

1. Brown 1 cubed block of extra firm tofu and 1 onion sliced thinly in butter or coconut oil; set aside.

2. Combine Everythingnice Chickpea & Tomato Soup Mix with 1 28oz. can of diced tomatoes and 1.5 cups of water in the Instant Pot.

3. Set Instant Pot for 15 minutes on normal pressure.

4. Add 2 cups of diced fresh pumpkin or other seasonal squash, stir and set for an additional 10 minutes on normal pressure.

5. Add tofu/onion mixture and serve.

Enjoy!!!

Lentil Sloppy Joes

1. Combine Everythingnice “The Best” Lentil Soup Mix with 3 cups water and simmer on medium until lentils are tender and most of the water is absorbed. If need be you can add a little more water depending on how you like your lentils...we like a bit of bite.

2. Add: One 5.5 oz tin tomato paste, 2 Tsp. vegan Worcestershire sauce, 3 Tsp. brown sugar, 1/4 cup water, 1 Tbsp. apple cider vinegar and allow to simmer on low for 5 minutes.

3. Serve hot over toasted buns...we opted for brioche buns because...yum ;)

 Options: You may wish to add a splash of hot sauce depending on your tastes.

Enjoy!!!

Smokey Mushroom & Cilantro Burgers

1. Take mushrooms-from your package of Everythingnice Mushroom & Barley Soup Mix, break them up slightly and add all ingredients to medium sized-pot with 3.5 cups of water. Bring to a boil and then simmer until barley is tender and most of the water has been absorbed.

2. Combine approximately 1/2 of the mixture; with 1/3 cup of roasted sunflower seeds and 1/4 cup of fresh cilantro in a food processor and pulse until slightly pureed.

3. Add remaining mixture to puree and shape into 4-6 patties.

4. Heat an oiled skillet and saute patties for 3 minutes on each side until golden brown. Remove gently and serve warm.

   Serve with Chipotle Mayo for a nice little kick:
   
   Combine 1 tsp of chipotle peppers with 1/3 cup of mayo. We recommend making this first as the flavours meld better while it sits.

Chickpea Walnut Burgers

1. Preheat oven to 425 F.

2. Remove spice package from Everythingnice Chickpea & Tomato Soup Mix and set aside.

3. Put the chickpeas into a microwave safe container, cover with 4 cups of water, secure lid and microwave on high for 15 minutes.

4. Drain the chickpeas, reserving 1/2 cup of cooking liquid.

5. Combine chickpeas, 1 cup of walnuts, 1/2 cup of panko, spice package and cooking liquid in a food processor. Process until texture resembles coarse oatmeal.

6. Form into patties and place on a greased baking sheet. Bake for 25 to 30 minutes until golden brown.

7. Combine 1/3 cup of yellow mustard and 1/4 cup of maple syrup and serve with patties.

   NOTE: Use 1/3 cup of cooking liquid and 1 egg to mixture in the food processor if you would like them sturdier.

Meatless Tortiere Cups

1. Preheat oven to 400 F for puff pastry or 350 F for pie dough.

2. Remove spice package from Everythingnice “The Best” Lentil Soup Mix and set aside.

3. Combine 3 cups of water with lentils and bring to a low rolling boil. Simmer until water has been absorbed and lentils are tender.

4. Remove from heat and add spice package, 1/2 cup mashed potatoes and 1 tsp. of cinnamon. Stir well to incorporate.

5. Line a muffin tin with pie dough or puff pastry and spoon in filling.

6. Top with a small amount of HP sauce (optional).

7. Bake for 20 to 25 minutes until golden brown.

Potato Herb Gnocchi

1. Combine Everythingnice Potato & Herb Soup Mix with 2 cups of boiling water, stir thoroughly and then allow to cool.

2. Add two eggs, beaten.

3. Add enough flour to make a workable dough, approximately 1 3/4 cups.

4. Take a handful of the dough and roll on a lightly floured board until it is a long cigar sized log.

5. Cut into bite sized pieces.

6. Bring a pot of salty water to a boil and add the raw gnocchi.

7. Once the gnocchi floats to the top, remove with a slotted spoon. Repeat until all gnocchi are cooked.

8. Serve with your favorite sauce and fresh Parmesan cheese.

High Protein Spiced Biryani Skillet

1. Prepare one package of Everythingnice Spiced Biryani Rice Mix as per package directions.

2. Rub one 1 tbsp of oil or butter over a cast iron fry pan.

3. Line pan with 1 cup of sliced carrots.

4. Combine 2 cups of rice with 1 can of drained & rinsed chickpeas, then spread over-top of the carrots.

5. Top rice with 1 cup of sliced zucchini and 1 medium sliced onion.

6. Bake at 350 F for 30 minutes. Salt and pepper to taste.

Tomato Spinach Skillet

1. Butter a cast iron pan or baking dish.

2. Thinly slice 2 to 3 large potatoes (5-6 small) and lay them along the bottom and up the sides of the pan.

3. Top with 2 cups of fresh spinach.

4. Top with 5 slices of fresh mozzarella.

5. Combine 1 package of Everythingnice Tomato Spinach Soup Mix with 1.5 cups of milk and 2 eggs.

6. Pour over top.

7. Top with more mozzarella slices and half a dozen sliced cherry tomatoes.

8. Bake at 400 F for 30 to 40 minutes.

Jamaican Patties

1. Prepare Burgerizer! Mix as per instructions and set aside.

2. Preheat oven to 350 F.

3. Combine filling ingredients including the Burgerizer, 3 chopped green onions, 1 jalapeno chopped or for more heat a scotch bonnet, 1 Tsp. allspice, 1/2 cup diced green peppers (I used a poblano for the extra flavour), 1/2 Tsp. thyme, 1 clove mashed garlic, 1 Tbsp. oil and mix well.

4. Pastry: 

           -combine dry goods including 2.5 cups flour, 1/2 tsp salt, 2 Tsp. baking powder, 2 Tsp. curry powder.

           -using a fork or pastry cutter cut 2/3 cup of butter/shortening or margarine into the dried mix until crumbly and resembles coarse oatmeal.

           - combine 1 egg and 1 cup of water.

           - slowly add approx 2/3 of the water/egg mix until soft dough forms. Set the rest of the water/egg mixture aside as a wash for the pastries.

           - divide dough into 8 equal balls.

5. Roll each ball of dough into a circle and spoon filling on one half.

6. Fold the other half of the dough over and seal edges with a fork.

7. Place patties on parchment lined sheet, brush with the egg mix and bake for 30 min or until flaky golden deliciousness.
 
Serve warm or cold :) This recipe makes meal-sized portions. You can divide the dough into 12-16 to make smaller sizes for snacks.
 
Vegan Alternative: you can remove the egg and add 2 additional Tsp. baking powder.

Burrito Crunch Wrap

1. Remove spice package from Everythingnice Chipotle Black Bean Chili Mix and set aside.

2. Soak black beans overnight in 4 cups of water and drain (or use a quick soak method detailed on our website).

3. Boil black beans in water for approx 30 minutes until soft; drain.

4. Combine the spice package with the black beans.

5. Lay one package of tortillas flat and spread with black bean mixture. Top with grated cheddar cheese and diced red pepper.

6. Fold tortillas and place in hot cast iron pan coated with oil. Cook until warm, flipping once.

Serve with everythingnice guacamole or salsa. You can also add hot sauce before you fold them. Excellent served with sour cream.

This makes 8 small servings; 4 to 6 if you use large tortillas. They can be made ahead and frozen for great lunches!

If you are looking to cut carbs or remain gluten free, skip the tortillas and make burrito bowls instead. Layer the bean mixture, cheese, red pepper in small bowls. There are endless add ins including shredded lettuce, diced tomatoes, avocado, corn and salsa. Healthy and amazing!

Easy Cabbage Roll Recipe

1. Preheat oven to 325 Degrees Fahrenheit.

2. Remove spice package from Everythingnice Burgerizer! Mix and set aside.

3. Combine Burgerizer with 2.5 cups of boiling water and set aside.

4. Combine spice package with a 28 oz. can of tomatoes.

5. Finely chop 1/2 of a medium sized cabbage.

6. Combine all ingredients in a baking dish.

7. Cover and bake for 1.5 hours until rice is soft and plump.

8. Serve warm as side or main.

Butternut Squash & Quinoa Stew

1. Peel and cut butternut squash into 1 inch pieces (approx. 4 Cups).

2. Cut potato into 1 inch pieces (approx. 1.5 Cups).

3. In a large saucepan, heat 1 Tbsp. of oil and lightly brown the squash and potato until some slight golden edges appear.

4. Add Everythingnice Cosy Quinoa & Rice Soup Mix as well as 3 cups of water.

5. Add 2 cloves of garlic and .5 Tsp of cumin (optional).

6. Simmer over medium/high heat for 20-25 minutes until rice is tender and water is absorbed.

7. Serve warm garnished with cilantro and 1/4 lime (optional).

Everythingnice Style Burritos

1. Prepare Everythingnice Zesty Mexican Rice & Beans Mix as per package instructions.

2. Place 1/2 to 3/4 Cups of rice on desired tortilla shell.

3. Top with your favorite toppings. Such as Everythingnice Guacamole & Salsa Mix, diced fresh tomato, chopped green onions or red onion, cilantro or hot sauce.

4. Roll and Serve for the whole family to enjoy.

Peppers Stuffed with Wild Mushrooms & Barley

1. Bring 2 cups of water to a boil and add contents of Everythingnice Mushroom & Barley Soup Mix.

2. Simmer over medium-low for approx. 20-25 minutes until water has been absorbed.

3. Combine with fresh chopped veggies such as zucchini, eggplant, kale or tomatoes.

4. Cut the tops off of 4 peppers and remove seeds.

5. Fill the peppers with the mushroom & vegetable medley and place the caps back on.

6. Place the peppers in a baking dish with 1 cup of water and cover with foil.

7. Bake for 30-45 minutes depending on your desired texture. Tossing some cheese into the mixture is also a nice touch.

Lentil Burgers

1. Bring 2 cups of water to boil and add Everythingnice "The Best" Lentil Soup Mix.

2. Simmer over medium-low for 35-40 minutes until most of the water has been absorbed.

3. Allow the lentils to cool until able to handle them.

4. Combine with 1/2 cup of bread crumbs and mix into the lentils.

5. Start to mash the lentils slightly with your hands as you form them into patties.

6. Lightly oil both sides of the patties and place on the barbecue for 8-10 minutes.

7. This recipe will make 6 patties, they can be prepared the night before and cooked later or even frozen.

Chick Pea & Sweet Potato Stew

1. Soak the chickpeas from our Everythingnice Chickpea & Tomato Soup Mix overnight or see our Kitchen Tips Page for information on a quick soak method.

2. Drain and rinse the chickpeas.

3. Combine chickpeas, spice package, one 28 oz. can of diced tomatoes and one cup of water in a pot and bring to a boil.

4. Simmer for 40 minutes.

5. Add one or two diced sweet potatoes and simmer for an additional twenty minutes until chickpeas are tender.

6. Serve with a dollop of yogurt.

7. Serves 4-6.

Sheperd's Pie

1. Brown 1.5 cups of sliced mushrooms in 1 Tbsp. of oil.

2. Combine 4 cups of cold water, 2 Tsp. of Worcestershire sauce and 1 Tbsp. of flour in a medium size pot with Everythingnice Burgerizer! Mix.

3. Simmer for 45 minutes until rice is tender, the mixture will form a delicious gravy.

4. Boil 2 chopped potatoes in water, once tender, drain and mash with butter and cream.

5. Place Burgerizer mixture in a casserole dish, top with frozen peas and/or carrots (if desired), then top with the mashed potatoes and a dollop of butter in the middle.

6. Bake at 350 F for 30 minutes until potatoes have browned. SERVE and EAT!!!

Mushroom Stroganoff

1. Combine the spice package from the Everythingnice Cucumber Dill Pasta Salad Mix with 1 cup of sour cream and set aside.

2. Bring water to boil and cook pasta until al dente.

3. Saute 2-3 cups of sliced mushrooms in 2 Tsp. of oil until slightly browned. Add sour cream mixture and 1/4 cup of water.

4. Drain the pasta and keep it in the pot.

5. Serve mushroom sauce over hot pasta.

Sun-dried Tomato & Herb Pasta

1. Combine sun-dried tomatoes and spice package from Everythingnice Mediterranean Pasta Salad Mix 1 1/4 cup of cream and 1/4 cup grated Parmesan cheese; set aside.

2. Bring water to a boil and cook pasta until al dente.

3. Drain pasta and return to pot.

4. Add cream and spice mixture and simmer on medium for approx. 5 minutes until the cheese melts.

5. Add roasted red peppers and baby spinach (optional).

6. Serve.

Split Pea & Potato Crock Pot Stew

1. Combine one package of Everythingnice Split Pea & Portobello Mushroom Soup Mix with 2 lbs. of potatoes cut into 2-3" pieces, 3.5 cups of water and 2 Tbsp. of butter or margarine in a crock pot.

2. Cook in high for 3 hours or on low for 6 hours.

3. Serve hot.

Split Pea Lettuce Wraps

1. Combine one package of Everythingnice Split Pea & Portobello Mushroom Soup Mix with 2.5 cups of water and bring to a boil. Reduce heat to medium/low and simmer until peas are soft and water is absorbed.
2. Clean 1 head of Boston or leaf lettuce lettuce, chop 1 bunch of green onions and shave or julienne 1 carrot - set aside.

3. Dressing: Juice 1 lime and add: 1 Tsp. of white sugar, 1/4 cup of oil, salt & pepper to taste.

4. Lay lettuce on a plate and top with the pea mixture, green onions and carrots.

5. Drizzle with dressing and serve.

Note: The pea mixture can be prepared in advance and either heated up or used cold. Feeling adventurous? Add fresh sprouts, chopped red peppers or even fresh grated coconut!

Stuffed Zucchini Boats

1. Combine Everythingnice Cosy Quinoa & Rice Soup Mix with 3 cups of water and bring to a boil. Simmer for 25 minutes or until rice is tender.

2. Slice your 1-3 (depending on size) zucchini in half lengthwise and scoop out the seeds....this forms your boat.

3. Stuff the hallowed cavities with the Cosy Quinoa & Rice mixture and top with 1/2 cup grated cheddar cheese. Asiago or Gouda would also work well.

4. Bake at 350 F for 30-45 minutes depending on how soft you like the zucchini.

Easy Crock Pot Mac & Cheese

1. Combine one package of Everythingnice Cucumber Dill Pasta Salad Mix with 1/2 pkg. of cream cheese, 2 cups grated cheddar cheese, 2.5 cups milk and 1/4 cup butter in Crock Pot.

2. Cook on low for 2 to 2.5 hours, stirring once per hour.

Serve hot with sliced tomatoes or a side salad. For a heartier meal add leftover diced ham or chicken for the final 30 minutes. Enjoy!!

Creamy Curry Pasta Dinner

1. Remove spice, raisin, and almond packs from a package of Everythingnice Sweet Curry Pasta Salad Mix and set aside.
2. Add pasta to boiling water and cook until al dente. 
3. Drain pasta but save 1/2 cup pasta water.
4. Combine pasta, 1/2 cup cream cheese and spice package in pot and stir over medium low until combined and cheese melted.
5. Add roasted red peppers, raisins and almonds (optional).
6. Serve hot.
 
Notes: you can also substitute sun-dried tomatoes for the peppers...or use both.
 
Serve with fresh Parmesan cheese.

Mango Skillet Rice Dinner

1. Prepare one package of Everythingnice Kaffir Lime Coconut Rice Mix as per package directions or use leftovers.
2. Lightly butter bottom and sides of cast iron pan or glass baking dish.
3. Peel and slice one ripe mango and spread on bottom of pan in single layer.
4. Top with rice.
5. Top with 5-6 slice each of red pepper and onions.
6. Melt 1 Tbsp. butter and mix with 1/3 cup slivered almonds. Spread almonds on top.
7. Bake at 350 F for approx 30-45 min until almonds are golden.
 
Serve and enjoy
 
Notes: You can also add diced tofu on top before baking or uncooked boneless chicken thighs for a complete one pan meal.

Mexican Lasagne

1. Soak the beans from Everythingnice Canadian Chili, EH! Mix as per instructions on the package.
2. Prepare chili as per instructions (WITH ONE EXCEPTION - use only 1 cup of water).
3. Once the chili is cooked and beans tender (approx. 30 min) you can start building your lasagna. Begin with one layer of the chili; top with the corn tortillas. Repeat 2 more times.
4. Add 1 250 ml. package of cottage cheese as a layer on it's own.
5. Add two more layers of chili topped with tortillas.
6. Top final tortilla layer with a bit of chili; cover with the
250 grans of grated old cheddar cheese.
7. Bake in a 325 F oven for 30 minutes until cheese is melted and the dish is heated through.
8. Serve with sour cream (optional).

Notes:
- You can substitute the cottage cheese with ricotta, or omit that layer entirely.
- You can substitute any of the everythingnice chili kits. You can also prepare the chili in advance but the final cooking time may need to be extended 45 minutes to make sure the dish is heated through.
- The corn tortillas tend to break up more than a traditional pasta noodle but the texture and flavor is awesome!