Posts in category: All Posts

Air-Fryer Eggplant Parmezzan With Pasta

In this plant-based take on an Italian favorite, air-fried eggplant slices sit atop linguine in marinara sauce with fresh basil. Coated with a seasoned blend of crispbread crackers  and nutritional yeast, the eggplant rounds are deliciously crunchy with cheesy flavor.

Air-fryers are a fantastic tool for whole-food, plant-based kitchens, as they make it easy to cook up perfectly crispy meals and snacks without any oil. Crispbread crackers give air-fried eggplant extra crunch in this healthy take on an Italian comfort-food classic. Be sure to peel the eggplant because the skin can get tough.

Tip: Depending on the size of your air-fryer basket, you may need to fry just a few eggplant slices at a time; to keep air-fried slices warm, transfer to a baking sheet in a 250°F oven while cooking the remaining slices.

Ingredients:

• 4 crispbread crackers
• 2 tablespoons + 1 teaspoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning, crushed
• ¼ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• 1 medium eggplant (1 lb.), peeled and sliced into ½-inch rounds
• 10 oz. dry whole grain linguine
• 1 onion, chopped (1 cup)
• 1 green bell pepper, chopped (1 cup)
• 1 8-oz. package sliced fresh button mushrooms
• 1 22- to 23-oz. jar oil-free marinara sauce
• 1 14.5-oz. can no-salt-added diced tomatoes, undrained
• ¼ cup chopped fresh basil

Instructions:

1. Preheat air fryer to 370°F. In a food processor place crackers, 2 Tbsp. of the nutritional yeast, the garlic powder, and Italian seasoning. Cover and process until finely chopped; place in a shallow bowl. Pour milk into a second shallow bowl. Dip each eggplant slice into the milk and then the crumbs, lightly coating all sides. Place on a baking sheet.
2. Place eggplant slices in air fryer, in batches if necessary, so they are not touching. Air-fry 12 to 15 minutes or until eggplant is tender and breading is crisp, turning slices once.
3. Meanwhile, cook linguine according to package directions. Drain and return to pot. In a large skillet cook onion, bell pepper, and mushrooms over medium 5 to 7 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Transfer to pot with pasta. Add marinara sauce and tomatoes; mix well. Cook 5 minutes or until heated through.
4. Top linguine mixture with eggplant. Sprinkle with the remaining 1 tsp. nutritional yeast and the basil.

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

View List Of All Recipe On Create That Body

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

Thai Green Curry Rice

This creamy, subtly spiced vegan Thai dish from Mary McDougall, RN, co-author of The Starch Solution, combines copious quantities of fork-tender veggies with green curry paste and fresh herbs with delicious results. Coconut extract adds rich coconut flavor without the fat of coconut cream.

This dish is made with mild Thai green curry paste sold in Asian markets, natural food stores, and some supermarkets. For a spicier variation, substitute red curry paste for the green, or serve hot sauce on the side. For an especially colorful dish, use Thai purple rice in place of the brown rice.

Ingredients:

• ⅓ cup vegetable broth
• 1 onion, cut into ½-inch cubed
• 1 red bell pepper, cut into ½-inch cubed
• 1 yellow bell pepper, cut into ½-inch cubed
• 2 cloves garlic, crushed or minced
• 1 to 2 tablespoons Thai green curry paste
• 2 cups coarsely chopped napa cabbage
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup sugar snap peas
• 1 tablespoon regular or reduced-sodium soy sauce
• 4 cups cooked long-grain brown rice
• 1 tomato, cut into ½-inch cubed
• 1 tablespoon coarsely chopped fresh Thai or common (field) basil
• 1 tablespoon coarsely chopped fresh cilantro
• 1 cup almond milk or rice milk
• 1 teaspoon coconut extract

Instructions:

1. Place the broth in a large saucepan along with the onion, red and yellow peppers, and garlic.
2. Cook over medium heat, stirring occasionally, for 5 minutes. Stir in 1 tablespoon of the curry paste, or up to 2 tablespoons for a spicier dish.
3. Add the cabbage, broccoli, cauliflower, snap peas, and soy sauce.
4. Mix well, cover, reduce the heat to low, and cook until the vegetables are tender, about 5 minutes.
5. Add the rice, tomato, basil, cilantro, almond milk, and coconut extract.
6. Stir well, then cook until heated through, 2 to 3 minutes.
7. Serve hot, on plates or in bowls, with chopsticks if you like.

   Note: Coconut extract mixed into rice milk or almond milk makes a wonderful substitution in recipes calling for coconut milk.

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

View List Of All Recipe On Create That Body

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

Thai Vegetable Noodle Soup

Ready in 25 minutes, this veggie-laden one-pot meal is fabulously nourishing. A homemade Thai Spice Blend does the heavy lifting when it comes to flavor, while fresh basil rounds out the flavors like only fresh herbs can.

This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting.

Ingredients:

• ½ cup thinly sliced scallions (green onions)
• 2 tablespoons Thai Spice Blend
• 4 cups low-sodium vegetable stock or water
• 1 cup 1-inch pieces green beans
• 1 cup thinly sliced carrots
• 4 oz. dry brown rice noodles
• 1 cup snow peas, trimmed and halved crosswise
• 1 cup 1-inch broccoli and/or cauliflower florets
• 1 baby bok choy, cut into 1-inch pieces
• 1 cup unsweetened, unflavored plant milk
• 3 tablespoons lime juice
• ⅛ teaspoon sea salt
• 4 to 6 fresh basil leaves, torn into pieces

Instructions:

1. In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

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

View List Of All Recipe On Create That Body

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

Almost Egg Salad

With cubes of tofu and a cashew sauce featuring nutritional yeast and yellow mustard, this dreamy side salad tastes a little bit like egg salad and a lot like potato salad—soft and creamy, with just the right amount of crunch and tang. Make plenty: You won’t want to run out of this one!

You’ll never miss the eggs in this classic salad: Potatoes and tofu are delicious stand-ins. Red leaf lettuce and crispbread crackers makes a fresh, light base for serving, but you could also roll it up in a wrap or serve on toast.

Tip: To soak cashews, place them in a bowl and cover with very hot water. Let stand 30 minutes; drain.

Ingredients:

• 6 oz. extra-firm silken light tofu
• 1½ cups ½-inch cubes peeled potatoes, cooked
• ½ cup chopped celery
• ½ of a small onion, chopped (¼ cup)
• ¼ cup sliced radishes
• 2 tablespoons soaked raw unsalted cashews (see tip in intro)
• 1 tablespoon nutritional yeast
• 2 teaspoons yellow mustard
• ⅓ to ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• Freshly ground black pepper, to taste
• Paprika
• Red leaf lettuce leaves
• 4 crispbread crackers

Instructions:

1. Place tofu between paper towels. Top with a plate weighted with an unopened can of food. Let stand 30 minutes to press out as much liquid as possible, replacing paper towels once during pressing. Cut tofu into ½-inch cubes. In a large bowl toss together tofu, potatoes, celery, onion, and radishes.
2. In a small food processor or blender combine cashews, nutritional yeast, and mustard. Process until smooth, gradually adding plant milk until dressing is the consistency of ranch dressing. Add dressing to vegetables; gently toss to coat.
3. Season with pepper and sprinkle with paprika. Serve on red leaf lettuce with crispbread crackers.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-potato-salad-recipes-for-every-occasion/

View List Of All Recipe On Create That Body

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

Potato Salad With Horseradish Vinaigrette

In this vibrant vegan potato salad, waxy new potatoes, tender asparagus spears, and crunchy red bell pepper showcase warm-weather veggies at their best. A simple vinaigrette featuring horseradish, garlic, and mustard adds a subtle bite that enlivens the palate without overpowering the vegetables. Note: If you can’t find asparagus, green beans would work well, too. Share a reviewer, “Delicious, fresh, and highlights the vegetables!”

Fresh dill is the perfect flavor partner for horseradish in this quick vegan potato salad. New potatoes work well in this dish because they hold their shape well even when cooked tender; brighten things up by choosing new potatoes in a variety of colors.

Ingredients:

• 2 lb. tiny red, yellow, and/or purple new potatoes, halved if large
• 1 lb. asparagus, trimmed and cut into bite-size pieces
• 3 tablespoons red wine vinegar
• 1 tablespoon whole grain mustard
• 6 cloves garlic, minced
• 2 teaspoons snipped fresh dill
• 1 teaspoon prepared horseradish
• 1 cup bite-size pieces red bell pepper
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. In a 6-qt. Dutch oven cook potatoes in boiling water 8 minutes or until nearly fork-tender. Add asparagus. Cook 3 minutes more; drain. Rinse with cold water to cool; drain again.
2. In an extra-large bowl whisk together vinegar, mustard, garlic, dill, and horseradish. Add potato mixture and sweet pepper; toss to coat. Season with salt and black pepper.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-potato-salad-recipes-for-every-occasion/

View List Of All Recipe On Create That Body

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

Deviled Potato Sandwiches

These tasty vegan Deviled Potato Sandwiches are ideal for lunches, and they’re good enough to serve a crowd at a party—simply cut each sandwich into smaller triangles. Think of them as a very tasty vegan variation on egg salad sandwiches. The addition of black salt (optional) adds a bit of sulfuric aroma that’s reminiscent of hard-boiled eggs. We’ve got even more delicious and healthy vegan sandwiches for you to try.

Invigorate your lunch routine with these delectable vegan potato salad sandwiches. Blended potato combines with hearts of palm, celery, and scallion to create a chunky potato salad that tastes great slathered on whole grain bread with a leaf of lettuce and slice of tomato.

Pro tip: You could also make open-faced sandwiches on bread or crackers.

Ingredients:

• 1 large Yukon Gold potato (about ¾ pound), peeled and cut into 1½-inch pieces
• ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice, or water
• ¼ teaspoon yellow mustard
• Dash ground turmeric
• Dash black salt (optional)
• 1 14-ounce can hearts of palm, drained and finely chopped (about 1¼ cups)
• 1 small celery stalk, finely chopped (about ¼ cup)
• 1 scallion, white and green parts, thinly sliced (about ¼ cup)
• Sea salt and freshly ground white pepper, to taste
• 9 lettuce leaves (optional)
• 2 medium tomatoes, thinly sliced (optional)
• 18 slices whole-wheat bread

Instructions:

1. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 to 20 minutes or until very tender. Remove potato; cool.
2. In a blender combine potato, milk, mustard, turmeric, and black salt, if desired. Cover and pulse until smooth. Transfer mixture to a medium bowl. Stir in hearts of palm, celery, and scallion. Season with sea salt and white pepper.
3. Layer potato mixture and, if desired, lettuce and tomatoes between bread slices. Serve immediately, or wrap in waxed paper or plastic wrap and store in refrigerator up to 2 days.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-potato-salad-recipes-for-every-occasion/

View List Of All Recipe On Create That Body

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

Air-Fryer Taquitos with Black Beans

Air fryers work magic when it comes to cooking up crispy food without adding unhealthy fat. These crunchy-on-the-outside, tender-on-the-inside taquitos are stuffed with hearty black beans, meaty mushrooms, and Southwest taco seasoning to satisfy all your Mexican food cravings.

The air fryer cooks these taquitos just right—crunchy on the outside and tender on the inside. When placing taquitos in an airfryer, it helps to position them seam side down so that they hold their shape and stay closed as they cook. Check out more of our favorite vegan air-fryer recipes!

Ingredients:

• 1½ cups chopped fresh mushrooms
• 1 cup finely chopped onion
• 1 cup finely chopped green bell pepper
• 1 clove garlic, minced
• 1 15-ounce can black beans, rinsed and drained
• 2 tablespoons tomato paste
• 4½ teaspoons salt-free taco seasoning
• 2 cups riced cauliflower
• 1 tablespoon lemon juice
• ¼ teaspoon sea salt
• 10 5-inch corn tortillas
• 1¼ cups guacamole

Instructions:

1. Preheat air fryer to 320°F for 8 minutes.
2. For filling, in a saucepan cook mushrooms, onion, bell pepper, and garlic in ¼ cup water over medium about 10 minutes or until onion starts to turn translucent, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in beans, tomato paste, and taco seasoning. Cook 5 minutes, stirring occasionally. Remove from heat. Stir in riced cauliflower, lemon juice, and salt. Taste and adjust seasoning.
3. Warm tortillas according to package directions. Wrap in a kitchen towel to keep warm. To assemble taquitos, lay a warm tortilla on a clean surface. Spoon tablespoons filling horizontally across middle of tortilla. Starting from edge closest to you, roll up tortilla, tucking it under filling and rolling tightly to make a thin roll. Place assembled taquito on a tray lined with an additional kitchen towel. Keep covered. Repeat with remaining tortillas and filling.
4. Transfer half of the taquitos, or as many as can fit, into the air fryer. Air-fry 5 to 7 minutes or until tortillas are crisp and slightly browned around the edges. Serve warm with guacamole.

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

View List Of All Recipe On Create That Body

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

Enchilada Sauce

This tangy sauce is exactly what you need to prepare Potato Enchiladas or a South-of-the-Border Pizza. And when there’s some on hand in the refrigerator, a very quick meal can be made by stirring some sauce into a pot of rice, beans, and sautéed onions and peppers.

Ingredients:

• 1 large yellow onion, roughly chopped
• 3 pounds tomatoes, cored and roughly chopped
• 1 (6-ounce) can tomato paste
• 3 cloves garlic
• 1 tablespoon ground cumin
• 2 tablespoons sweet paprika
• ¼ teaspoon smoked hot paprika
• 1 tablespoon onion powder
• 1½ teaspoons garlic powder
• 1½ teaspoons dried oregano
• Sea salt
• ½ teaspoon arrowroot powder

Instructions:

1. In a blender or food processor, combine the onion, tomatoes, tomato paste, and garlic. Blend until smooth. (Do this in batches if necessary.)
2. Transfer to a saucepan and stir in the cumin, paprika, onion powder, garlic powder, oregano, a generous pinch of salt, and 3 cups water. Bring to a boil over medium heat and cook for 10 to 15 minutes.
3. Meanwhile, in a small bowl, mix the arrowroot powder with 1 tablespoon water, stirring well to avoid any lumps. Add this to the sauce, stirring well.
4. Simmer, covered, for 15 to 20 minutes, until the sauce reduces a bit and is fragrant. Taste and adjust the seasoning.
5. Store in an airtight container in the refrigerator for up to 7 days.

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

View List Of All Recipe On Create That Body

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

4-Layer Enchilada Cakes

These enchilada stacks are impressive. Layered cashew cream, rice and beans, mashed potato, enchilada sauce, corn tortillas, and veggies create a sensational dish that looks amazing and is fun to eat.

These healthy vegan enchiladas prove that everything is better in cake form. Each layer of these generously filled cakes has a different hearty filling melded together with enchilada sauce. This recipe takes some time to assemble, but it’s fun and delicious and built to impress. Make your own oil-free enchilada sauce using our tasty recipe, or look for some at the store.

Ingredients:

• ½ cup raw cashews
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• Sea salt and freshly ground black pepper, to taste
• 1 15-oz. can black beans, rinsed and drained
• ½ cup cooked brown rice
• 2 tablespoons fresh cilantro, snipped
• 2 teaspoons taco seasoning
• 2 medium red-skin potatoes, cut into 1-inch pieces
• 2 cups mushrooms, thinly sliced
• 2 orange bell peppers, finely chopped (2 cups)
• 1 medium red onion, finely chopped (1 cup)
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• 7 cups chopped Swiss chard
• 10 6-inch corn tortillas, divided
• 4 cups oil-free enchilada sauce, divided
• ½ cup pico de gallo, homemade or store-bought

Instructions:

1. For cashew cream, in a small bowl combine cashews and ½ cup hot water. Let stand 20 minutes. In a blender combine cashew mixture, nutritional yeast, and lemon juice. Cover and blend until smooth. Season with salt and black pepper.
2. Preheat oven to 350°F. In a medium bowl mash the black beans. Stir in the brown rice, the cilantro, and the taco seasoning.
3. Place the red potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until very tender. Remove and mash potatoes.
4. Meanwhile, in another large saucepan cook the mushrooms, the bell peppers, the onion, the garlic, and the cumin over medium 10 minutes or until onion is golden, stirring frequently. (The mushrooms will release enough liquid to prevent vegetables from sticking.) Season with salt and black pepper.
5. In an extra-large skillet cook the Swiss chard over medium-low 3 to 5 minutes or until slightly wilted. Remove from heat. Toss with ¼ cup of the cashew cream.
6. Layer 1: Using two 11-inch pie plates or shallow 8-inch baking dishes, place a tortilla in each plate. Spread ¼ cup of the enchilada sauce and half of the bean mixture over each tortilla.
7. Layer 2: Top each stack with another tortilla; press lightly. Spread ¼ cup enchilada sauce and half of the mushroom mixture over each stack.
8. Layer 3: Add one tortilla, ¼ cup enchilada sauce, and half of the mashed potatoes to each stack.
9. Layer 4: Add one tortilla, ¼ cup enchilada sauce, and half of the chard mixture to each stack. Top with the remaining tortillas and spread stacks generously with enchilada sauce, reserving some of the sauce for serving.
10. Bake cakes 25 to 30 minutes or until heated through. To serve, warm the remaining enchilada sauce. Serve cakes with remaining enchilada sauce and cashew cream and the pico de gallo.

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

View List Of All Recipe On Create That Body

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

Mexican Lime Soup

The contrast of earthy potatoes and mushrooms alongside fresh corn, creamy avocado, and tangy cilantro and lime creates a soup that’s both refreshing and hearty.

This soup is colorful and fun to offer to guests. Serve in large bowls and crumble healthy chips on top of soup before enjoying.

Ingredients:

• 1 large onion, chopped
• 8 ounces mushrooms, quartered
• 2 bay leaves
• 2 cloves garlic, chopped or pressed
• 3 poblano peppers, toasted, seeded, skinned, and cut into strips
• 2 to 3 (32-ounce) cartons low-sodium vegetable stock
• 2 ears of corn, husks removed and cut into 2-inch rounds
• 4 medium cooked red potatoes, cut into 1-inch cubes
• 1 bunch cilantro, rinsed and chopped
• Juice of 3 limes
• Zest of 1 lime
• 4 tomatoes, chopped
• 2 avocados, peeled and sliced
• Corn tortillas strips

Instructions:

1. Place onion, mushrooms, and bay leaves into a large soup pot. Sauté over medium heat for 5 minutes, until onions brown, adding 1 to 2 tablespoons of water or low-sodium vegetable stock to keep vegetables from sticking.
2. Add garlic, peppers, and 1 cup of stock. Cook, stirring occasionally, for 5 minutes, until peppers begin to soften.
3. Add remaining stock, corn, and potatoes. Cover and cook over medium heat for 10 minutes, until corn is tender.
4. Remove from heat and let sit covered for 5 minutes.
5. Add cilantro, lime juice, and zest immediately before serving.
6. Place a handful each of tomatoes, avocados, and tortillas strips into large soup bowls.
7. Pour hot soup directly over vegetables and tortillas strips; serve immediately.

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

View List Of All Recipe On Create That Body

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