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Mushroom Chorizo Tacos con Papas

In these heavenly rustic tacos, potato, onion, and a well-seasoned mix of cooked mushrooms, beans, and walnuts come together for a sweet, chorizo-like filling swirling with satisfying flavors.

A mix of mushrooms, walnuts, and chickpeas make a meaty vehicle for savory seasonings in this plant-based take on chorizo tacos. Potatoes add extra heartiness to the chorizo mix. Even meat eaters will love this restaurant-quality recipe! For serving, set out the whole skillet of mushroom chorizo along with tortillas and assorted toppings.

Ingredients:

Instructions:

1. In an extra-large oven-going skillet cook mushrooms over medium-high 6 to 8 minutes or until lightly browned and liquid has released and evaporated, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
2. In a large bowl stir together the next eight ingredients (through cinnamon). In a food processor combine mushrooms, chickpeas, walnuts, and lime juice. Pulse until chopped. Add chickpea mixture to seasonings in bowl; stir well to combine. Let stand while preparing potato mixture.
3. Wipe out skillet and place in oven. Preheat oven to 425°F. Meanwhile, place potatoes and onion in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Cover and steam 12 to 14 minutes or until tender.
4. Add steamed potatoes and onion to mixture in bowl; toss to combine. Season to taste with salt and black pepper. Carefully transfer potato mixture to the hot skillet. Return to oven. Bake about 10 minutes or until heated and browned.
5. Serve in skillet with tortillas and desired toppings.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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Jordanian Roasted Chickpeas

All you need for this simple savory snack are a can of chickpeas and a few spices that you probably have in your pantry. A prominent part of the Jordanian diet, the chickpea (or garbanzo bean) is one of the major food legume crops in Jordan. Though they appear in a variety of entrées and side dishes such as stews or hummus, in this recipe, chickpeas are seasoned and roasted to eat as a fun snack.

Ingredients:

Instructions:

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Combine all ingredients except for the chickpeas in a small bowl. Mix well.
3. Place the chickpeas in a single layer on the prepared baking sheet.
4. Sprinkle some of the spice mixture over the chickpeas, reserving some to sprinkle over when turning the chickpeas. Bake for 25 minutes, or until the chickpeas are lightly browned.
5. Shake the baking sheet gently to turn the chickpeas over. Sprinkle with the remaining spice mixture and continue baking for 15 minutes more. Serve.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/favorite-chickpea-recipes/

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Thai Green Curry Chickpeas With Spinach

Not sure what to do with those extra cans of chickpeas (aka garbanzo beans) in your pantry? This quick and healthy meal transforms them into a fragrant curry with spinach and red bell pepper. Green curry paste infuses the dish with Thai flair, while coconut milk adds luscious creaminess, which a bed of brown rice soaks up. But the best part of this recipe might be the garnishes: Sprinkle everything with freshly squeezed lime juice, cilantro, scallions, cashews, sliced Thai chiles, or any other toppings that delight your taste buds!

Ingredients:

Instructions:

1. In a large saucepan cook onion, bell pepper, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in coconut milk, curry paste, and, if desired, crushed red pepper. Bring to boiling; add garbanzo beans. Return to boiling; stir in spinach and cilantro just until spinach has wilted. Serve over rice. Top with desired garnishes.

Courtesy: https://www.forksoverknives.com/tag/thai/

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Melon And White Bean Salad

Melon wedges cradle a mint-infused bean salad in this refreshing recipe. You can choose just one kind of melon (cantaloupe or honeydew) or offer both for an extra-colorful presentation. Note that melon rind can harbor bacteria, so always rinse, scrub, and pat melons dry before you start slicing.

Ingredients:

• 2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups)
• ⅓ cup chopped shallots
• 2 tablespoons chopped fresh mint
• 2 tablespoons white balsamic vinegar
• Sea salt, to taste
• 1 cantaloupe and/or honeydew melon, seeded, peeled, and quartered (1½ lb.)
• Cracked black pepper, to taste

Instructions:

1. In a bowl combine beans, shallots, mint, and vinegar. Toss to combine. Season with salt.
2. Arrange melon wedges on serving plates or a platter. Spoon bean mixture over wedges. Sprinkle with cracked black pepper.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/page/4/

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Mango Rice Salad Bowls

When you’re craving Mexican food but are short on time, these colorful salad bowls come together in a flash. Start with a base of brown rice and black beans, and then pile on fresh ingredients such as crunchy bell peppers, sweet mangoes, and tangy red onion to create a rainbow feast. Choose a perfectly ripe avocado to make the fabulous creamy avocado-lime dressing that tops it all off.

Note that this recipe calls for cooked brown rice, so be sure to have that ready to go.

Ingredients:

• ½ of a small avocado, pitted and peeled
• ⅓ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
• 1 tablespoon lime juice
• 1 small clove garlic
• Sea salt, to taste
• 2 ⅔ cups cooked brown rice (hot or cold)
• 2 fresh mangoes, halved, pitted, peeled, and cubed or sliced (2 cups)
• 1 15-oz. can no-salt-added black or pinto beans, rinsed and drained
• 1 cup chopped red or orange bell pepper
• ¼ cup chopped fresh cilantro or basil
• ¼ cup chopped red onion
• Thinly sliced fresh jalapeño chile (optional)
• Lime wedges

Instructions:

1. For dressing, in a blender or small food processor combine the first five ingredients (through salt). Cover and blend until smooth.
2. In bowls arrange rice, mangoes, beans, and bell pepper. Drizzle with avocado dressing. Top with cilantro, onion, and jalapeño (if using). Serve with lime wedges.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/page/4/

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Baked Tortilla Chips

Learning how to bake your own corn chips without oil is a game-changer when it comes to healthy plant-based snacking. And it’s so simple.

This simple recipe for homemade baked tortilla chips is a staple for whole-food, plant-based kitchens. These chips can be eaten on their own, served alongside dips such as hummus and salsa, topped with a cheesy sauce for nachos… the possibilities are endless.

Ingredients:

• 1 12-ounce package oil-free corn tortillas

Instructions:

1. Preheat oven to 375°F.
2. Cut each tortilla into fourths. Place on a cookie sheet covered with a Silpat* and lightly spray each chip with water.
3. Sprinkle with herbs or salt-free seasonings, if desired.
4. Bake for 10 minutes.
5. Turn chips over and lightly spray again with water. Bake another 8-10 minutes, until crisp.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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Plum-Spinach Salad With Curried Lentils

Crispy curried lentils are a clever and unexpected addition to this show-stopping dish. The fragrant Indian spices pair perfectly with sweet plums and a zingy citrus vinaigrette to create a meal that’s light but filling. Top it all off with toasted walnuts (or pumpkin seeds, if you are allergic to nuts) and presto—you’ve got a crave-worthy salad ready to eat.

Ingredients:

• ⅔ cup dry yellow lentils (4 oz.), rinsed and sorted
• 2 teaspoons curry powder
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 8 fresh plums, halved and pitted
• ⅓ cup orange juice
• 3 tablespoons white wine vinegar
• 1 teaspoons Dijon mustard
• 1 6-oz. package fresh baby spinach
• ½ cup sliced scallions
• ¼ cup chopped fresh Italian parsley
• 2 tablespoons chopped toasted walnuts

Instructions:

1. In a medium saucepan combine lentils and 2 cups water. Bring to boiling; reduce heat. Cover and simmer about 25 minutes or until lentils are tender; drain well. In an extra-large nonstick skillet combine lentils, curry powder, salt, and pepper. Cook over medium- high about 10 minutes or until lentils are toasted and crisp, stirring frequently. (Lentils will stick at first but will release from the pan as they crisp.) Spread lentils on a baking sheet; let cool.
2. For dressing, in a blender or food processor combine one of the plums, the orange juice, vinegar, and mustard. Cover and blend until smooth.
3. Cut the remaining plums into wedges. In a bowl toss together spinach, plum wedges, and scallions. Add dressing; toss to coat. Arrange on plates. Top with lentils, parsley, and walnuts.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/page/4/

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Loaded Lentil Nachos

Smoky lentils take the place of meat and a savory potato-based “cheese” sauce elevates home-baked corn chips to a whole new level. Piled high with fresh pico de gallo salsa, these vegan nachos are a great shareable appetizer—or if you’re extra hungry, enjoy them all by yourself!

These vegan-loaded nachos are piled high with seasoned lentils, pico de gallo, and a mouthwatering cheesy sauce you’d never guess was made from pureed potatoes.

Ingredients:

• 1 lb. Yukon Gold potatoes (about 2 medium), peeled and cut into 1-inch chunks
• 1 cup unsweetened, unflavored plant milk
• ⅓ cup nutritional yeast
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon turmeric
• Sea salt and freshly ground black pepper, to taste
• 8 store-bought or homemade corn tortillas, each cut into 6 triangles
• 2 15-oz. cans lentils, rinsed and drained
• 2 teaspoons oil-free taco seasoning
• 1 cup pico de gallo
• 2 scallions, white and green parts, thinly sliced (about ½ cup)
• 1 tablespoon finely chopped fresh cilantro

Instructions:

1. To make Nacho Cheese: Place potato chunks in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 15 minutes or until very tender when pierced with a fork. Transfer potatoes to a blender and allow them to cool 10 minutes.
2. Add milk, nutritional yeast, lemon juice, garlic powder, paprika, turmeric, salt, and black pepper to blender. Blend until smooth and creamy, adding water, 1 to 2 Tbsp. at a time, as needed to reach desired consistency.
3. Preheat oven to 350°F. Line two baking sheets with parchment paper.
4. Spread the tortilla triangles in a single layer a prepared baking sheets. Bake 20 minutes or until crispy.
5. Transfer the chips to a 9×13-inch baking dish.
6. In a medium bowl combine lentils and taco seasoning; stir gently to thoroughly distribute seasoning. Pour lentil mixture over chips. Top with pico de gallo and Nacho Cheese. Bake just until the cheese is hot and lightly browned, about 15 minutes.
7. Garnish with scallions and cilantro. Serve immediately.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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Morel Mushroom And Apple Salad

The earthy umami flavor of morel mushrooms perfectly complements the sweet apple and zesty vinaigrette in this delicious autumnal salad. Fresh morels are a culinary treasure but can be hard to come by; dried morels work just as well in a pinch and rehydrate nicely. Farro or barley adds a hearty component to the mixture and chopped apricots create bursts of tart flavor.

Tip: About ¼ cup (¼ oz.) dried morel mushrooms will yield ½ cup rehydrated mushrooms. To rehydrate, place mushrooms in a bowl and cover with hot water. Let stand for about 15 minutes and then drain mushrooms in a fine-mesh sieve. The soaking liquid makes a flavorful addition to soups and sauces!

Ingredients:

• 2 2-inch dried morel mushrooms
• ½ cup cider vinegar
• 2 tablespoons finely chopped shallot
• 2 tablespoons pure maple syrup
• 2 teaspoons coarse-ground mustard
• 1 teaspoon chopped fresh thyme leaves, plus more for garnish
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 8 cups torn fresh kale, stems removed
• 3 cups cooked farro or barley
• 2 red apples, cored and thinly sliced
• ½ cup small fresh morel mushrooms or rehydrated dried morel mushrooms, halved lengthwise
• ½ cup chopped dried apricots
• ¼ cup coarsely chopped toasted walnuts

Instructions:

1. For dressing, place dried mushrooms in a small food processor or spice grinder. Process until finely ground to a powder. In a small bowl whisk together mushroom powder and the next five ingredients (through thyme). Season with salt and pepper.
2. Place kale in a large bowl. Add 1 tablespoon of the dressing. Massage kale with your fingers until glossy, about 2 minutes. Add the remaining ingredients and the remaining dressing; toss to combine. Garnish with additional fresh thyme.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/page/4/

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Jerk Grain Bowls With Air Fried Plantain Chips

Crunchy air-fried plantain chips offer a sweet and spicy pop to this three-grain salad bowl, while coconut flakes and pineapple add divine tropical flavor.

Air fryer–cooked plantain chips add extra texture and flavor to these colorful, spicy jerk-flavored bowls. For best results, choose a half-ripe plantain, which is more yellow than green, but not dark or covered in black spots. That way it will be easy to slice but not too sweet.

We used sorghum, steel-cut oats, and wild rice for the grain base, but feel free to mix and match any leftover grains you have on hand, or just use one kind. Or make a bigger batch of each grain called for and freeze extra portions to use later.

Tip: Cook grains according to package directions. For 1½ cups each cooked, use ½ cup dried grain and 2 cups water. Do not overcook.

Ingredients:

• 1 medium half-ripe plantain
• 4 teaspoons salt-free Jamaican jerk seasoning (such as Benson’s Calypso blend)
• 1 teaspoon packed brown sugar
• ¾ cup pineapple juice
• 1 5-oz. package fresh arugula or fresh arugula and baby spinach blend (8 cups)
• 3 cups fresh pineapple chunks (½-inch pieces)
• 1½ cups cooked sorghum (see tip in recipe intro)
• 1½ cups cooked steel-cut oats (see tip in recipe intro)
• 1½ cups cooked wild rice (see tip in recipe intro)
• 1½ cups bite-size strips red and/or green bell peppers
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons coconut flakes or chips
• 1 lime, cut into wedges

Instructions:

1. Make Jerk-Flavor Plantain Chips: Preheat an air fryer to 375°F. Peel and thinly slice 1 medium plantain. Mist plantain slices with water (if necessary) and toss with 2 tsp. of the jerk seasoning and the brown sugar. Working in batches if necessary, arrange slices in a single layer in the basket of air fryer. Air-fry 6 to 8 minutes or until crisp. Let chips cool; they will continue to crisp as they cool.
2. In a large bowl whisk together pineapple juice and remaining 2 tsp. jerk seasoning. Divide arugula among bowls. Add the next five ingredients (through bell peppers). Season with salt and pepper. Drizzle with pineapple juice mixture. Top with Jerk-Flavor Plantain Chips and sprinkle with coconut. Serve with lime wedges.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/air-fryer-recipes-crispy-oil-free

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