Sweet Potato Gnocchi with roasted broccoli, onions, tomatoes, and mushrooms, and topped with a vegan alfredo sauce. This recipe is pretty easy to make, with enough preparation time for the gnocchi, and you can freeze any leftovers you don’t cook. This recipe is fully plant-based! …
White Bean & Lentil Stew is a delicious and easy dish served over rice or with naan. This Moroccan-inspired recipe is rich in protein and can be enjoyed any time of the year. Ingredients Serves: 4-6 Time: 45-60 minutes White Bean & Lentil Stew Directions …
Tomato & Herb Grain Bowl with barley, brown rice, onions, mushrooms, chickpeas, green peas, and kale. This dish is packed with protein and is easy to make, especially if you cook the brown rice and barley in advance.
Ingredients
Serves: 4-5 Time: 60 minutes
Tomato & Herb Grain Bowl
1 cup brown rice, pre-cooked
1 cup whole-grain barley, pre-cooked
1/2 yellow onion, diced
1 cup mushrooms, sliced
2 garlic cloves, minced
1 can petite diced tomatoes
2 cups kale, stems removed & chopped
1 tsp Italian seasoning
1/2 tsp oregano
1/2 tsp dried basil
1 tsp black pepper or to taste
Salt to taste
Olive oil
1 cup chickpeas
1 cup green peas
2 Tbs tomato paste
2 Tbs water
Directions
In a large skillet, set heat to medium. Once hot, add just enough olive oil to lightly coat the pan.
Next, add the mushrooms, diced tomatoes, chickpeas, and green peas.
Stir together for 3-4 minutes, then add the seasonings, cooked barley and rice, water, and tomato paste.
Bring heat to a simmer, cover with a lid, and allow the flavors to marinade for 10-15 minutes, adding the kale in during the last minutes, allowing it to wilt.
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Quick Pickled Onions are easy to make and have ready in a few hours. A pickled red onion is a great garnish or addition to a salad. You can also use this same recipe for pickled carrots, cherry tomatoes, or okra. Ingredients Quick Pickled Onions …
Cashew Almond Ricotta is a non-dairy alternative that is rich and delicious! Use this recipe in lasagna, on pizzas, or try it with stuffed shells, peppers, or mushrooms! A quick and easy no-fuss recipe as long as you have a food processor or high-speed blender. …
Urad Dal curry with cauliflower, mushrooms, and onions. This dish is delicious and easy to make with preparation in advance. You can substitute the coconut milk for full-fat milk, heavy cream, cashew milk, or another non-dairy alternative if desired, but we recommend using lite coconut milk. We also added steamed tofu to this dish, but you could add paneer cheese or goat cheese
Urad Dal, or black gram, is a bean grown in South Asia. Its buttery-rich flavor makes for a delicious addition to a meal. Â Urad dal is rich in antioxidants, which can benefit the heart, liver, and kidneys.
The initial prep for this dish is to soak the urad dal in water for at least two hours in hot water (not boiling) or in water at room temperature for 6-8 hours. Once the dal has soaked, bring the water to a boil and cover with a lid. Reduce heat to low and simmer for 25-30 minutes or until the dal softens. Drain the water once cooked and set aside.
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Drunken Noodles with seitan chick’n, snow peas, bell pepper, carrots, and onions. This dish is so delicious and easy to make. You can substitute the protein and vegetables for your favorites or what’s in season. Ingredients Serves: 4 Time: 60 minutes Drunken Noodles Stir Fry …
Cold Peanut Noodles are a delicious side dish that is perfect for summer. This easy appetizer is sure to be a crowd-pleaser. You can substitute for almond or cashew butter, and you can try it with gluten-free pasta or rice noodles to accommodate allergies. Ingredients …
Smashed Cucumbers are a crisp and delicious salad recipe that is super easy to make. This dish is best served cold, so keep the cucumbers refrigerated until you’re ready to toss this together. You can store leftovers in the refrigerator for 1 day for optimal enjoyment.
Ingredients
Serves: 4-6
Smashed Cucumbers
2 large english cucumbers, seedless & washed
1 tsp salt
2 1/2 tsp sugar
2 tsp sesame oil
3 tsp soy sauce
1 1/2 tablespoons rice vinegar
3 garlic cloves, peeled & minced
1 tsp sesame seeds
1/2 tsp chili flakes
1 heaping Tbs chopped cilantro
Directions
Mix together the ingredients (except for the cucumber) into a large bowl and whisk together.
Using a rolling pin on a cutting board (one with a mat underneath so it won’t slide), carefully but forcefully smash the cucumbers along the length until the split. Flip the cucumber and repeat until it’s fully split and its juices released.
Then, use a knife to cut the cucumber into about 1/4 inch or bite size pieces, scooping the cut cucumber and its juices into the bowl with the sauce.
Coat the cucumbers evenly in the sauce.
Place in the refrigerator and chill for 10-20 minutes.
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Summer Shiitake Linguine with potatoes, cherry tomatoes, lentils, onions, and garlic. This lightly spicy and lemony pasta dish is rich and packed with protein. A great dish for summer! For a gluten-free option, substitute for a gluten-free pasta. Ingredients Serves: 4-6 Time: 60 minutes Summer …