These Smashed Brussels Sprouts are AMAZING. Hands down, a new favorite side dish. Although we blanched our brussels, as you’ll see in the video, you can skip that step by either lightly steaming them using a steam basket or just move straight onto roasting (though …
Although more of us might be saying thanks to our family members through a screen this year, we can still share delicious meals through recipes. That’s why we’ve put together our top 10 healthy Thanksgiving recipes to try this year. And since it’s the safer choice …
Serves: ~5 Time: 35 Minutes + 1 Hour (to chill)
This Fall flavored recipe can make for an excellent side dish to your Thanksgiving dinner or just something to have ready-made for lunch throughout the week. The kale adds a nice crisp which is complemented by the sweet potatoes and nutty pepitas. It’s heart-healthy and packed with plant-based energy to fuel your day!
First, we must prepare the quinoa and sweet potato in advance to make time for cooling! Begin by preheating the oven to 400ºF. Then, dice the sweet potato into small cubes (peeling is optional) and spread out on a baking sheet. Gently rub the sweet potato in a splash of olive oil and sprinkle with a touch of salt. Place the baking tray in the oven and let roast for about 35-40 minutes, or until the cubes have begun to crispen lightly and the sweet potato is soft when poked with a fork.
Now that that’s going, in a stovetop pot, heat two cups of water (optionally add a vegetable bouillon cube or cook with two cups of vegetable broth) and bring to a boil. Add one cup of uncooked quinoa to the pot. Cover the pot and reduce heat to a medium-low and simmer for about 15-20 minutes. The water should be fully absorbed by the quinoa, keep the heat on low until that has been achieved.
Once the quinoa is cooked and the sweet potato has been roasted, remove from their cooking surfaces and transfer to bowl and place in the refrigerator. Chill for about an hour.
In the meantime, you can prepare the rest of the vegetables for your salad.
Be sure to rinse, dry, and remove kale from their thick stems. Roughly chop the kale and add to a large salad bowl.
Next, chop the red onion and mushrooms and add to the bowl.
Once your other ingredients have cooled sufficiently, add the quinoa and sweet potato to your salad bowl and toss with pepitas and dried cranberries. Add the dressing to the salad if desired and continue to toss until it’s fully incorporated. Serve and enjoy!
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Ingredients 1 Ripe Banana, Mashed 1/3 Cup Olive Oil 1/4 Cup Honey 1 Cup Pumpkin Puree 2 tsp Vanilla Extract 1 Egg Replacer or 2 tsp Apple Cider Vinegar 2 1/2 tsp Pumpkin Spice 1/4 Cup Unsweetened, non-dairy milk 1 3/4 Cup Flour 1 tsp …
Serves: 4 This vegan recipe for BBQ Tofu doesn’t require a grill or barbecue pit to fuss with. All you need is an oven and a glass or ceramic baking pan. We recommend serving it with braised collards and cornbread (which we’ll have recipes for …
Unprepared for lunch? Try this quick and easy kale salad!
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
Top with roasted sunflower seeds
If you’ve got some more ingredients around, give our Mighty Rainbow Kale Salad a try!
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 …
Ingredients 2 cucumbers, diced ½ c. red cabbage, chopped ¼ c. parsley, chopped ½ red onion, diced ½ c. chickpeas 2 tsp. Olive oil 1 tbsp. Thaini 1 tbsp. Lemon juice ½ tbsp. Balsamic vinegar 1 tsp. Salt 1 tsp. Black pepper Directions Prepare vegetables …
Ingredients
3-4 avocados
1 lime, juiced
1/4 c. white onion, diced
1 roma tomato, diced
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground coriander
1/4 c. cilantro, minced
Directions
Guacamole is an all-time classic dip or side! It’s simple to make and is instantly rewarding! Try it on homemade tacos, rice and beans, or just with tortilla chips. This recipe keeps for up to two days in the refrigerator in a sealed container.
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 & …