Megan Hanrahan, the dietitian at Dave's Fresh Marketplace, loves helping people choose foods that are good for them (and delicious!).
In a large pot, heat oil and brown meat.
Add onion, carrot, and celery and sauté 4-5 minutes.
Add garlic, oregano, and basil and sauté 2 more minutes.
Add stock, tomatoes, and cannellini beans.
Bring to a boil, cover, and simmer 10-15 minutes.
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In a blender, combine all sauce ingredients and blend until smooth. Set aside. In wok or large skillet, heat oil and stir-fry tofu cubes over high heat until golden brown, 5-7 minutes. Remove tofu and set aside.
To boil, place sweet potato chunks in pan. Cover with water and bring to a boil. Cover pot and simmer until tender, about 15 minutes. Drain pot, then mash sweet potatoes and combine with salt.
In a medium saucepan, combine rice and 2 cups of water. Bring to a boil, cover, and reduce heat to low; simmer for 30-40 minutes until done. Meanwhile, in a medium skillet, sauté onion and garlic in olive oil until translucent, 3-4 minutes. Add black beans, water, cumin, and chili powder.
In a large pot, cook pasta according to package directions. Meanwhile, in a large skillet, sauté garlic in olive oil over medium-high heat for 1-2 minutes. Stir in basil, thyme, oregano, and pepper and sauté 1 minute. Add tomatoes, chickpeas, olives, and salt to taste and simmer for 4-5 minutes.
Coarsely mash garbanzo beans with a fork or masher.
Add remaining ingredients, except oil and buns, and mix thoroughly. Form into four patties.
Meanwhile, heat oil in large skillet and cook over medium heat until brown. Flip over and brown other side.
Preheat oven to 375 degrees. Prepare a sheet pan with parchment paper.
An hour before you plan to eat, peel and quarter the sweet potatoes. Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.