Posts in category: Dieting

Israeli Couscous And Kale Salad

Say goodbye to boring, bland salads. This delicious veggie jumble combines curry-spiced Israeli couscous, toasted pine nuts, and sweet raisins with lots of fresh produce for a salad that’s both refreshing and satisfying. One reader raves, “Delicious! Perfect combination of ingredients.”

Incredibly easy to cook, Israeli couscous does a great job of absorbing the flavors of the herbs and spices in this vegan salad recipe. Like traditional couscous, Israeli couscous is tiny nuggets of semolina pasta, but the nuggets run a bit larger in the Israeli version. Mixed with fresh kale, colorful veggies, herbs, and spices, it makes a delicious pasta salad that will keep well in the refrigerator for up to three days. Add some cooked chickpeas to make it a heartier meal.

INGREDIENTS

• ½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
• 3 tablespoons fresh lime juice (from 1½ limes)
• 1 cup Vegetable Stock or no-oil, low-sodium store-bought vegetable stock
• ½ small onion, finely chopped (about ½ cup)
• 2 small garlic cloves, minced (about 1 teaspoon)
• ½ teaspoon curry powder
• ¼ teaspoon ground cumin
• ¼ teaspoon sweet or mild paprika
• 1 cup whole wheat Israeli couscous
• ½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)
• ½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)
• ¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)
• 4 scallions, white and green parts thinly sliced (about 1 cup)
• ¼ cup finely chopped fresh parsley
• 3 tablespoons finely chopped fresh basil
• 2 tablespoons raisins or currants
• 2 tablespoons toasted pine nuts
• sea salt and freshly ground black pepper

INSTRUCTIONS

1. In a medium bowl, place the kale and lime juice. Mix well so the leaves are well coated. Set aside.
2. In a large saucepan, place the Vegetable Stock, onion, garlic, curry powder, cumin, and paprika. Bring to a boil over medium heat, and add the couscous. Cook over medium heat, uncovered, until the liquid has been absorbed and the couscous is al dente, 5 to 10 minutes. Add 1 to 2 tablespoons water toward the end of cooking if the liquid is absorbed and the couscous starts to stick to the pan. Transfer to a large bowl and let cool.
3. Add the reserved kale to the bowl with the couscous along with the tomato, bell pepper, cucumber, scallions, parsley, basil, raisins, pine nuts, and salt and pepper to taste. Mix well and adjust the seasoning. Chill in the refrigerator until ready to serve.

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Potato And Artichoke Heart Pasta Salad

Potato and pasta soak up a creamy dressing in this meal-worthy pasta salad. Hearts of palm and artichoke hearts add a nutty richness. Waxy potatoes, such as red or fingerling, will hold their shape best in this dish, but you can make do with any variety you have on hand. You can substitute dill with an equal amount of any other fresh herbs, such as basil, cilantro, or parsley.

Take your packed-lunch skills up a notch with this delicious vegan twist on the classic macaroni pasta salad. Tofu and savory spices blend together to form a creamy sauce that coats chewy pasta, hearty potatoes, and crisp veggies. Add any fresh herbs you have on hand to finish off this quick and easy meal.

INGREDIENTS

• 1½ pounds potatoes, any variety, scrubbed and cut into 1-inch chunks
• 2 cups dry whole grain pasta, any variety
• 1 15-ounce can artichoke hearts, rinsed, drained and quartered lengthwise
• 4 ounces hearts of palm, sliced (½ cup)
• 1 cup cherry tomatoes, cut into halves
• 2 stalks scallions (green onions), thinly sliced
• 2 tablespoons finely chopped fresh dill (or 1 tablespoon dried dill weed)
• 1 12-ounce package silken tofu, drained
• 2½ tablespoons white wine vinegar
• 2 small cloves garlic
• 1½ teaspoons yellow mustard
• Sea salt
• ¼ to ½ cup unsweetened, unflavored plant-based milk

INSTRUCTIONS

1. Place a steamer insert in a saucepan over 1 to 2 inches of water. Bring water to boiling. Add potatoes to basket, cover, and steam for 20 minutes, or until potatoes are very tender when pierced with the tip of a sharp knife. Transfer potatoes to a large bowl to cool.
2. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to the bowl with the potatoes. Add the artichoke hearts, hearts of palm, tomatoes, scallions, and dill.
3. In a blender, combine the tofu, vinegar, garlic, and mustard. Blend into a smooth sauce. Season to taste with salt and pepper.
4. Add the sauce to the bowl and mix well. Taste and adjust seasoning. Chill in the fridge or serve at room temperature. Note that pasta will absorb the sauce as it sits: Just before serving, add the plant-based milk 1 to 2 Tbsp. at a time, to achieve desired texture and creaminess.

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My Favourite Mexican Foods To Keep Mealtimes Happy

When it comes to Mexican food, there are so many delicious vegan options to choose from! I absolutely love tacos, enchiladas, burritos, and quesadillas. And of course, no meal is complete without a little guacamole on the side!
If you’re looking for some vegan Mexican inspiration, here are 5 of my favourite recipes to make any dinner party a success:

1. Vegan Tacos al Pastor: These tacos feature marinated mushrooms and seitan that are cooked on a grill or stovetop, then topped with pineapple, onions, and cilantro. So good!

2. Vegan Enchiladas: These enchiladas are stuffed with black beans, corn, and vegan cheese, then smothered in a homemade red enchilada sauce. So tasty!

3. Vegan Burritos: These burritos are filled with rice, beans, vegan cheese, and salsa, then wrapped up in a large tortilla. So satisfying!

4. Vegan Quesadillas: These quesadillas are made with vegan cheese and salsa, then grilled or cooked on the stovetop until golden and crispy. So good!

5. Vegan Guacamole: This guacamole is made with ripe avocados, diced tomatoes, onions, garlic, lime juice, and cilantro. So delicious!

You can add vegan sour cream to any of the above recipes as vegan sour cream is a great topping for any of these vegan Mexican recipes. It’s rich, creamy, and perfect for adding a little extra deliciousness to your meal!
Mexican food is so lively and summery even when the weather is off, it’s a delight for vegan and non-vegans alike. What’s your favourite Mexican recipe? Let me know in the comments!
I hope you enjoy these vegan Mexican recipes!

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Spring Roll Bowls

Love spring rolls but hate how small they are? These bowls are the perfect upgrade! Brown rice noodles form the base of the dish and are layered with edamame, cucumber, radishes, and snow peas. Drizzle everything with a spicy-sweet peanut sauce, and call it a day! Enjoy all the flavors of a spring roll with the ease of a bowl. Brown rice noodles take the place of rice paper wrappers.

INGREDIENTS

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Vegan Soba Noodle Salad

This chilled noodle salad is the perfect grab-and-go lunch when you’re craving something light but filling. Nutty buckwheat soba noodles are tossed with crunchy vegetables and a zesty Japanese-inspired dressing. Ready in 30 minutes or less, you’ll love having this recipe on hand during busy weekdays.

Delicious, light, and easy to prepare, this vegan soba noodle salad gets its tasty crunch from fresh veggies cut into matchsticks. With a bright dressing of yuzu ponzu, rice vinegar, and spicy ginger, this Japanese-inspired dish is perfect to enjoy on warm evenings, and it travels well for take-along lunches. Soba noodles are made from buckwheat and have an earthy, slightly nutty flavor that plays well with acidic sauce.

Tip: Yuzu ponzu is a Japanese condiment made with soy sauce, vinegar, and citrusy yuzu juice. Some blends contain bonito (fish) flakes, so check the label. No yuzu ponzu? Substitute a blend of 2 tablespoon lemon juice and 1 tablespoon each of tamari and lemon zest.

INGREDIENTS

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My Favourite Indian Vegan Meals To Add A Bit Of Spice To Your Life

When it comes to vegan food, India is definitely a top destination. There are so many delicious vegan recipes to choose from, and it’s hard to narrow it down to just a few favourites. However, if I had to pick five of my all-time favourite Indian vegan meals, these would be them:

1. Aloo Gobi
This classic dish is made with potato and cauliflower, and it’s absolutely delicious. It’s usually served with rice or roti, and it’s perfect for a quick and easy meal.

2. Chana Masala
Chana masala is another vegan staple in India. It’s made with chickpeas and a variety of spices, and it tastes great with rice or roti.

3. Dal Makhani
Dal makhani is a creamy and flavourful dish made with black lentils. It’s usually served with rice or roti, and it makes for a hearty and satisfying meal.

4. Palak Paneer
Palak paneer is a popular vegan dish made with spinach and tofu. It’s usually served with rice or roti, and it’s perfect for a quick and easy meal.
5. Tarka Dahl
Tarka dahl is a simple yet flavourful dish made with lentils and spices. It’s usually served with rice or roti, and it makes for a quick and easy meal.

6. Vegan Naan
No Indian meal is complete without some vegan naan! This delicious bread goes great with any vegan curry, and it’s perfect for mopping up all the deliciousness.
So there you have it, my five favourite Indian vegan meals. These recipes are all delicious, and they’re perfect for a quick and easy meal. So if you’re ever in the mood for some vegan Indian food, be sure tolook up the recipes for these meals and give them a try. You won’t be disappointed!

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Deviled Potato Sandwiches

Black salt is the secret ingredient in these scrumptious sandwiches that transform potatoes into a vegan egg salad. Celery, hearts of palm, and mustard add rich flavor to the filling, while juicy tomatoes provide freshness. Keep a batch in the fridge so you can easily put together a sandwich before running out the door.

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.

INGREDIENTS

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Roasted Red Pepper Tapenade Hummus

Roasted red pepper, artichoke hearts, and capers give this chickpea hummus tapenade-like flavors, and a dash of cayenne pepper revs up the heat. Make a batch of baked tortilla chips, put up your feet, and chow down. A combination of zesty and sour, this play on hummus may look benign, but it has a spicy kick and will give some heat to keep you energized for the game.

INGREDIENTS

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My Easy To Cook Greek Vegan Pasta Salad Recipe

This vegan pasta salad recipe is the perfect summer dish! It’s light, refreshing, and full of flavor. The best part is that it’s super easy to make. Just cook up some pasta, add in some veggies, and dress it with a simple vinaigrette. This salad is sure to be a hit at your next barbecue or potluck.
Vegan Greek Pasta Salad Recipe

Ingredients:
– 1 pound vegan pasta
– 1 cucumber, diced
– 1 red pepper, diced
– 1/2 cup Kalamata olives, pitted and halved
– 1/4 cup fresh parsley, chopped
– 3 tablespoons olive oil
– 2 tablespoons red wine vinegar
– 1 clove garlic, minced
– 1 teaspoon dried oregano
-Salt and pepper to taste

Instructions: My Easy To Cook Greek Vegan Pasta Salad Recipe
1. Cook pasta according to package instructions.
2. In a large bowl, combine cooked pasta with cucumber, red pepper, olives, parsley, and garlic.
3. In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper. Pour over pasta salad and toss to coat.
4. Serve at room temperature or chilled. Enjoy!

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White Bean Hummus With Fresh Thyme And Basil

Rich with the aroma of fresh thyme and basil, this cannellini bean hummus recipe uses Dijon mustard and red wine vinegar to delicious effect.

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty to look at… and scrumptious to eat!

This dip recipe is wheat-free, gluten-free, and soy-free.

INGREDIENTS

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