All posts by : Isabella Hawke

Rice Vermicelli Bowls

Ready in about as much time as it takes to set the table, this veggie-forward one-pot pasta bowl makes great use of tasty quick-cooking ingredients such as vermicelli, finely sliced veggies, bok choy, and enoki mushrooms. Adzuki beans and tofu add extra heft while miso paste, fresh ginger, and Thai basil broaden the savory flavor.

This scrumptious one-pot recipe is packed to the brim with fresh ingredients to create a soupy noodle dish that’s similar to Vietnamese pho. A simple veggie broth is elevated with the addition of garlic, ginger, and crushed red pepper to really turn up the slurpability of the vermicelli noodles. Umami-rich enoki mushrooms and earthy bok choy get delightfully tender in the warm broth, while nutrient-dense tofu and slightly sweet adzuki beans add heft to the delicate noodles. If you’re a fan of spicy food, add a drizzle of sriracha just before serving and enjoy!

INGREDIENTS

• 1 32-oz. carton low-sodium vegetable broth
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• ¼ teaspoon crushed red pepper
• 3 to 4 heads baby bok choy, roughly chopped (1 lb. total)
• 1 15-oz. can no-salt-added aduki beans, rinsed and drained (1½ cups)
• 1 cup matchstick-cut red bell pepper
• ½ of a 14-oz. package lite firm tofu, drained, cut into ¼-inch cubes
• 1 tablespoon miso paste, mixed with 2 tablespoons water
• 1 8-oz. package dry thin brown rice noodles (rice vermicelli), broken
• 4 oz. fresh enoki mushrooms
• ¼ cup bias-sliced scallions
• ¼ cup shredded radishes
• ¼ cup thinly sliced fresh Thai basil
• 2 teaspoons black sesame seeds
• Sriracha sauce (optional)

1. In a large pot combine broth, garlic, ginger, crushed red pepper, and 2 cups water. Bring to boiling. Stir in bok choy, beans, bell pepper, and tofu. Reduce heat. Simmer 2 minutes or until bok choy is tender.
2. Stir in miso paste. Turn off heat. Stir in noodles, mushrooms, and scallions. Let stand 3 to 5 minutes or until noodles are softened. Spoon into bowls and top with radishes, basil, and sesame seeds. If desired, serve with sriracha sauce.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/20-minute-vegan-meals-recipes/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Spinach Lasagna

“This was the first FOK recipe I ever tried, and it will always hold a special place in my heart. Lasagna is one of my favorite foods. When my friend made this for me, I couldn’t believe how delicious it was, and I did not miss the cheese when I agreed to a second helping.” —India McCormick, Meal Planner Content Coordinator

INGREDIENTS

FOR THE TOFU RICOTTA:

• 1 (12.3-ounce) package silken tofu
• 1 pound fresh water-packed firm tofu
• 2 teaspoons minced garlic
• ¼ cup nutritional yeast
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon parsley flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ cup fresh lemon juice
• ¼ cup soy milk

FOR THE LASAGNA:

• 1 recipe Tofu Ricotta
• 1−2 pounds fresh spinach, lightly steamed
• 8 ounces no-boil lasagna noodles
• 7 cups fat-free pasta sauce
• ¼ cup soy parmesan or Parma vegan parmesan

1. To make the ricotta, combine all ingredients in a food processor and process until fairly smooth. Place into a large bowl, and set aside.
2. To make the spinach, steam at least 1 pound of fresh spinach (2 if you really like spinach) for about a minute or two, just until slightly wilted.
3. Drain well, then either mix the spinach into the ricotta or layer the spinach over it when assembling the lasagna.
4. Preheat the oven to 350°F.
5. To assemble the lasagna, spread 1 cup of the pasta sauce over the bottom of the baking dish. Then cover the sauce with a layer of noodles. Next, spread half of the ricotta mixture (and half of the spinach if not mixed into the ricotta) over the noodles, and top with 2 more cups of the sauce. Add another layer of noodles, the rest of the tofu mixture (and spinach if separate), 2 cups more of the sauce, and the rest of the noodles. Spoon the remaining 2 cups of sauce over the noodles (make sure you cover all the edges), and sprinkle some parmesan over the top. Cover with parchment paper and then with foil.
6. Bake for 60 minutes. Remove from the oven and let rest for 30 minutes before cutting.
7. Note: This recipe may be prepared ahead of time and refrigerated. Add about 15 minutes to the baking time.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/9-all-time-favorite-recipes-from-the-forks-over-knives-staff/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Easy Overnight Oats With Chia

Need a grab-and-go breakfast? This tasty overnight oats recipe is perfect for hectic mornings because you make it the night before. Naturally sweetened with cinnamon, maple syrup, and vanilla, the sky’s the limit when it comes to toppings. We recommend lots of fresh fruit and a sprinkle of cacao nibs!

To get through those busy weeks, try this easy and healthy breakfast that you can make the night before.

INGREDIENTS

• ¾ cup gluten-free rolled oats
• ¼ cup plant milk
• ½ cup water
• 1 heaping tablespoon chia seeds
• ½-1 tablespoon maple syrup
• ¼ teaspoon cinnamon
• Dash of vanilla bean powder or extract
• Fruit of choice

1. Place oats, liquid, chia seeds, maple syrup, cinnamon, and vanilla into a 16-ounce mason jar or container of choice. Mix well. Seal shut and place jar in refrigerator overnight.
2. In the morning, mix again and top with anything you’d like, such as fresh fruit, more chia seeds, or cacao nibs.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-no-cook-meals/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Frozen Banana Treat

Chocolate banana nice cream gets an upgrade with a crunchy outer coating of Grape-Nuts cereal. A perfect no-cook snack for kids and adults alike, these healthy treats will have you licking your fingers to get every last crumb!

These delicious cocoa-infused frozen banana ice cream treats get rolled in crunchy Grape-Nuts cereal to keep the ice cream from melting all over your fingers. Kashi 7 Whole Grain Nuggets cereal is another good coating option.

INGREDIENTS

• ⅓ cup unsweetened cocoa powder
• ⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice
• ¼ to ⅓ cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 2 ripe bananas
• 2 cups rolled oats
• 1½ cups Grape-Nuts cereal

1. In a food processor combine the first five ingredients (through bananas). Cover and process until well combined. Transfer mixture to a large bowl. Add oats; mix well.
2. Line a baking sheet with waxed paper or parchment paper. Place cereal in a small bowl.
3. Using the large end of a melon baller or a small spoon, scoop up a small chocolate ball and drop it into cereal. Roll ball with a spoon or your fingers to cover completely with cereal. Gently place the ball on prepared baking sheet. Repeat with remaining chocolate mixture and cereal.
4. Place baking sheet in the freezer until treats are frozen. Transfer treats to an airtight container. Store in the freezer.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-no-cook-meals/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Cantaloupe-Cucumber Soup

Perfect as an appetizer or a light dessert, the sweet melon in this chilled soup tastes like summer in a bowl. Add in some spicy grated ginger, refreshing cucumber, and peppery basil to really kick the flavor profile up a notch.

Fresh and sweet, this chilled soup makes a delicious dessert. We recommend using almond or rice milk, as both are thinner than other plant-based milk options, and they feature a slightly sweet taste that pairs well with the fruit in this dish. 

INGREDIENTS

• 6 cups 1-inch pieces cantaloupe
• ½ cup unsweetened almond or rice milk
• 2 tablespoons lime juice
• ½ teaspoon grated fresh ginger
• ½ cup chopped, peeled, and seeded cucumber
• Sea salt, to taste
• 2 tablespoons finely snipped fresh basil

1. In a blender combine cantaloupe, almond milk, lime juice, and ginger. Cover and blend until smooth. Add cucumber; cover and blend until smooth. Season with salt. Stir in basil. Cover and chill at least 2 hours (up to 5 hours).
2. Top servings with additional cucumber and basil.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-no-cook-meals/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Raw Apple Crumble

Craving all the flavors of an apple pie but don’t want to turn on the oven? This no-bake dessert recipe has you covered. A naturally sweet crumble topping of walnuts and dates is sprinkled over raw apples coated in the warm flavors of cinnamon and nutmeg.

This dessert is easier and faster to make than an apple pie or crisp, and it requires no baking. Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice and nutmeg for that extra zing.

Note:

Use a good eating apple, such as a Gala, Fuji, or Pink Lady in this recipe, or a mix.

INGREDIENTS

FOR THE CRUMBLE TOPPING:

• ½ cup walnuts
• 2 pitted Medjool dates (or 4 Deglet Noor), chopped

FOR THE DICED APPLE FILLING:

• 4 apples, peeled and diced
• 1 tablespoon lemon juice

FOR THE APPLESAUCE (TO BE TOSSED WITH THE DICED APPLES):

• 2 apples, peeled and diced (see Notes)
• 2 tablespoons fresh lemon juice
• 5 pitted Medjool dates (or 10 Deglet Noor), chopped
• ¼ cup raisins
• ¼ teaspoon cinnamon
• ¼ teaspoon ground nutmeg

1. To make the crumble topping: Blend the walnuts and dates in a food processor to make crumbly nuggets similar in size to Grape Nuts cereal. Spoon into a small bowl and set aside.
2. To make the filling: Toss the 4 peeled, diced apples with 1 tablespoon of lemon juice, and set aside in a bowl.
3. Next, blend all of the sauce ingredients in the food processor: 2 apples, 2 tablespoons of lemon juice, plus the dates, raisins, cinnamon, and nutmeg. Toss this mixture with the sliced apples.
4. To serve, spoon into dessert dishes and sprinkle with the date-nut crumble topping.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-no-cook-meals/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Tuscan Panzanella

Croutons are crucial to panzanella, which gets its name in part from the Italian word for bread. This low-fat version omits oil in favor of a juicy, lip-smacking-good Sun-Dried Tomato Vinaigrette. Serve this fresh and satisfying bread salad on its own or as part of a healthy vegan Mediterranean feast. 

Tip: You can also leave the bread cubes out overnight to dry instead of baking them.

INGREDIENTS

• 4 sun-dried tomato pieces (not oil-packed)
• ¼ cup balsamic vinegar
• 2 tablespoons pine nuts
• 1 clove garlic
• ¼ teaspoon dried oregano
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 4 slices whole grain bread, cut into ¾-inch cubes
• 2 cups chopped romaine
• 2 medium tomatoes, cut into wedges
• 1 cup chopped red bell pepper
• 1 English cucumber, halved lengthwise, seeded, and thinly sliced
• ½ of a small red onion, thinly sliced
• 10 to 12 fresh basil leaves, chopped

1. Make Sun-Dried Tomato Vinaigrette: Place sun-dried tomato pieces in a small bowl with enough hot water to cover. Soak 20 minutes; drain. In a blender combine rehydrated tomatoes, balsamic vinegar, pine nuts, garlic, oregano, and ½ cup water. Blend until smooth. Season to taste with sea salt and freshly ground black pepper. Set aside.
2. Preheat oven to 350°F. Spread bread cubes out in a single layer on a baking sheet. Bake 10 to 12 minutes or until toasted and crispy.
3. In a large bowl combine croutons with the next six ingredients (through basil). Toss well. Serve in bowls drizzled with Sun-Dried Tomato Vinaigrette. Store leftover vinaigrette in an airtight container in the refrigerator up to 3 days.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/page/3/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

The Best Broccoli Slaw

If you’re tossing your broccoli stalks in the compost pile, you’re seriously missing out. Their tender texture and earthy sweetness make them arguably better than the florets that you typically enjoy. In this scrumptious coleslaw broccoli stalks are shredded into matchsticks and combined with carrots, scallions, and fresh herbs to create a crunchy medley. The creamy mustard dressing adds the perfect amount of tang to balance out the veggies. Serve this easy dish alongside veggie burgers at your next BBQ! 

Tip: For optimal deliciousness, remove the toughest outer layer of broccoli skin with a vegetable peeler and cut off the fibrous bottom ½-inch of each stalk. 

INGREDIENTS

• 1½ cups peeled and shredded broccoli stalks (from 1 head)
• 1 cup shredded carrots
• ⅓ cup thinly sliced scallions
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons almond flour
• 1½ teaspoons flaxseed meal
• 1½ teaspoons low-sodium tamari or soy sauce
• 1½ teaspoons white wine vinegar
• ½ teaspoon Dijon mustard
• Sea salt, to taste
• Freshly groundblack pepper, to taste

1. In a medium bowl combine broccoli stalks, carrots, scallions, and parsley.
2. In a blender combine the next five ingredients (through mustard) and ½ cup water. Cover and blend until smooth. Season with salt and pepper.
3. Add the dressing to the vegetables and toss to coat. Chill at least 30 minutes before serving.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/page/2/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Pineapple-Vanilla Granita

The classic Italian dessert gets a healthier makeover by using chunks of fresh or frozen pineapple, maple syrup, and vanilla bean. Blended into a coarse, slushy texture, this light and refreshing treat is a surefire way to beat the heat.

Lightly sweet and totally refreshing, this frozen dessert has a coarser, slushier texture than sorbet. This easy granita recipe requires only five ingredients and takes just 10 minutes to prepare. The hardest part is waiting to dig in until it’s fully chilled.

INGREDIENTS

• 1 vanilla bean or 1 tablespoon pure vanilla extract
• 5 cups fresh or frozen pineapple cut into chunks
• 1 tablespoon pure maple syrup
• 1 tablespoon lemon juice
• Fresh mint leaves

1. Split the vanilla bean in half lengthwise. Using the tip of a small sharp knife, scrape out the seeds.
2. In a heavy-duty blender or food processor combine vanilla seeds or vanilla extract, pineapple, maple syrup, and lemon juice. Cover and blend or process until smooth. Transfer mixture to a shallow freezer container. Cover and freeze 4 to 6 hours. Pineapple-Vanilla Granita
3. Let stand at room temperature 10 minutes before serving. Break mixture into small chunks and place in blender or food processor. Cover and pulse just until slushy. Top servings with fresh mint.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-no-cook-meals/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram

Asian Cucumber And Sea Vegetable Salad

Even if you aren’t normally a fan of seaweed, this tangy and lightly salted salad might change your mind— and your tastebuds. Pickled ginger, dried seaweed, and shredded carrots complement crunchy cucumbers for a dish that will bring ocean vibes into your home on hot summer days.

Who would have guessed that cucumbers and seaweed could be such good friends? One grows up high on the vine, while the other is born on the mean streets of the ocean floor. This salad is refreshing: crunchy and light with a subtle, tangy punch. It makes the perfect side dish to complement heavier fare.

Chef’s tips:

1. If you have a food processor, use the slicing blade attachment for the cucumbers and the shredding attachment for the carrots to make preparation go lightning fast.
2. Replace the wakame with scallions if sea veggies aren’t your thing.

INGREDIENTS

FOR THE DRESSING

• 3 tablespoons brown rice vinegar
• 2 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon
• 1 tablespoon evaporated cane sugar
• 1 tablespoon pickled ginger, finely chopped
• 1 teaspoon dried minced onion
• ½ teaspoon sea salt
• 2 teaspoons sesame seeds, plus more for garnish

FOR THE SALAD

• ¼ cup dried wakame seaweed
• 2 hothouse cucumbers, cut into ¼-inch-thick rounds
• ½ cup shredded carrots

1. To prepare the dressing, whisk vinegar, lemon juice and zest, sugar, ginger, dried onion, sea salt, and 2 teaspoons sesame seeds together in a small bowl. Set aside.
2. To prepare the salad, soak wakame in warm water for 3 to 5 minutes to rehydrate. Drain and chop, if desired. Place in large serving bowl. Add cucumbers and carrots.
3. Add dressing to vegetables and toss. Serve right away, garnished with additional sesame seeds.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-no-cook-meals/

View List Of All Recipe On Your Plant Based Health

Learn More About Isabella Hawke | Follow Us On Facebook | Instagram