Unprepared for lunch? Try this quick and easy kale salad! Ingredients 1 cup kale, rinsed, dried & chopped 1 small carrot, diced 1/4 cup cucumber, diced 1 broccoli floret, chopped 1/2 Tbs Olive Oil & Balsamic Vinegar Pinch of salt and black pepper to taste …
Prep time: 10 minutes Serving size: 1-2 Ingredients 1 cup Kale (chopped) ½ Red Cabbage (fine chop) 1 Green onion (chopped) ¼ Red onion (diced) 1 small carrot (small dice) ¼ Cucumber (quarter slice) ¼ cup Broccoli (chopped) ¼ cup celery, chopped 2 radishes (quarter …
Ingredients
1 large red onion, chopped
Brussel sprouts, halved
4 large carrots, chopped
5 garlic cloves, peeled
1 large zucchini, chopped
1 red bell pepper, chopped
1 sweet potato, diced
7-8 cherry tomatoes
Olive oil
Apple cider vinegar
Salt
Pepper
Paprika
Chili powder
Ground mustard
Directions
This recipe is super helpful if you’re not a big fan of cooking because you can just set it and forget it until the timer goes off! This can be a part of a main course or just a tasty side to serve with other delectable goods, either way it’ll save you time in the kitchen!
This recipe for Hearty Banana Bread is vegan-friendly and a healthy way to get your sweet tooth satiated without sacrifice! Ingredients Hearty Banana Bread 1 Tbsp ground flaxseed + 2.5 Tbsp water, combined 3 medium ripe bananas 1/4 heaping cup almond butter or peanut butter …
Ingredients 2 Tbsp olive oil ½ yellow onion, diced 3 cloves garlic, minced 1/2 red pepper, diced 1 1/2 tsp cumin 1 tsp chili powder 1 1/2 cups spicy salsa 4 cups vegetable stock 1 Tbsp brown sugar or maple syrup (to taste) 2 15-ounce …
Roasted Butternut Squash soup is perfect for the Fall or Winter. This recipe is easy to follow and vegan-friendly. Substitute gluten free crackers or bread to share this dish with anyone!
Food processor or immersion blender, serrated knife, baking sheet, peeler
1 large butternut squash
Olive oil
Salt, pepper
Optional: thai chili pepper, lime juice, cilantro, baguettes
Begin by preheating the oven to 400ºF
Peel the outside of the squash and discard the skin. Cut the top of the squash off and then cut in half. Remove the seeds from the core. Cut the squash in large cubes. Place the cubes on the baking tray, lightly coat with olive oil, salt, and pepper.
Bake in the oven for 25-40 minutes, rotating halfway through. Prick with a fork to ensure the squash is soft and tender.
Once baked, let cool for 10 minutes. After, add the squash to a large stovetop pot or a food processor and blend until creamy and smooth. Transfer to a stovetop pot and set heat to low. Adjust flavor with more salt and pepper as desired. Stir and simmer for 5 minutes.
Alternatively, you may add ¼ c. coconut milk, 2 tsp. Lime juice, ¼ tsp Thai chili flakes, 1 tbsp minced cilantro, or green onions for another flavor profile.
Serve with homemade sourdough or crackers and enjoy.
Store leftovers in the fridge for up to 4 days or freeze for 1-2 weeks.
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Ingredients 6-7 roma tomatoes 1 large yellow onion ½ bunch of cilantro 2 garlic cloves ½ cumin Salt to taste 1 can of El Pato Salsa de Chile Fresco (found in Latinx grocery stores or international aisle at your regular grocery store) 1 lime Tortilla …
Roasted Carrot Hummus is a delicious recipe that you’ll surely love. Carrots are nutritious, fibrous vegetables that blend well into a creamy and rich dip to bring to your next family dinner or game night.
Prep time: 40-50 minutes Serves: 7-10
Roasted Carrot Hummus
6-7 large carrots
1 Tablespoon Cooking oil (olive, coconut, vegetable or butter if not vegan)
Salt + Pepper to taste
4-5 garlic cloves
1 Tablespoon Tahini
1 Teaspoon Dried or fresh rosemary (optional)
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Thai Cucumber Salad is a delightful appetizer to accompany any meal, particularly during the Summer. The crisp freshness of the cucumber pairs well with rice vinegar, red onion, and bell pepper. Ingredients Serve: 2-3 Prep time: 5-7 minutes Thai Cucumber Salad 2 cucumbers, peeled & …
