Posts in category: Plant based food

Kale Arrabbiata-Stuffed Spaghetti Squash

The hardy shell of spaghetti squash makes the perfect serving bowls for this eye-catching easy vegan meal. And it’s so simple: Bake spaghetti squash halves in a 400°F oven for 45 minutes; then fluff up the tendrils and spoon a simple chickpea-marinara over the top. Note: Half a spaghetti squash is one serving. Writes a fan, “This is a wonderful recipe and an autumnal/wintery must.”

Roasted spaghetti squash strands make for a great pasta substitute in this flavorful Italian-inspired recipe. Store-bought marinara sauce is elevated to new heights with the addition of fresh kale, hearty chickpeas, and an extra helping of herbs. The best part? No bowls are necessary! The sturdy spaghetti squash shell makes a natural container for the saucy goodness of this quick and healthy meal.

INGREDIENTS

• 2 medium spaghetti squash
• 2 cups oil-free marinara sauce
• 1½ cups chopped kale
• 1 15-oz. can chickpeas (1½ cups)
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Nutritional yeast, for garnish

INSTRUCTIONS

1. Split both spaghetti squash in half lengthwise, then scoop out and discard seeds. Place halves cut-side-down in a large baking dish and add ¼ inch water. Bake in a 400 ̊F oven for 45 minutes or until squash can be easily pierced with the tip of a knife. Alternatively, microwave squash halves in the baking dish with water for 12 to 15 minutes. Once squash halves are cool enough to handle, use a fork to gently scrape the interior flesh lengthwise to separate and fluff the spaghetti-like strands, being careful not to break through the shell.
2. In a large covered saucepan simmer marinara sauce, kale, chickpeas, garlic, oregano, and red pepper flakes for 5 minutes or until kale is wilted.
3. Divide sauce among the four cooked spaghetti squash halves and sprinkle with nutritional yeast.

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5 of the best canned lentil vegan recipes

Canned lentils are just as nutritious as other types of beans. They’re an excellent source of folate, manganese, iron, phosphorus and copper. Plus, they’re a good source of thiamin, riboflavin, niacin, potassium and magnesium. As with other beans, lentils are low in fat and calories but high in protein and fiber. So if you’re looking for a healthy, hearty addition to your diet, canned lentils are a great option.

What are the benefits of eating lentils?
There are numerous benefits to eating lentils. For one, they are an excellent source of protein and fiber. Additionally, lentils have been shown to help lower cholesterol levels and improve heart health. They are also low in calories and fat, making them a healthy addition to any diet. Finally, lentils are a good source of iron and other essential vitamins and minerals.

Why lentils are better for you than meat
Lentils are low in calories and have a low glycaemic index, making them a good choice for people who are trying to lose weight or manage diabetes.
There are many reasons to choose lentils over meat. For one, lentils are much lower in saturated fat than meat. They’re also a good source of antioxidants and phytochemicals that can protect against cancer and heart disease. And because they’re high in fibre, lentils can help you feel full and satisfied after eating, helping you to eat less overall.

Our favourite lentil recipes
If you’re looking for some delicious, hearty vegan recipes that feature lentils, look no further! Here are five of our favourites:

1. Curried Lentil Soup: This soup is packed with flavour and nutrients, and it’s super easy to make. Simply sauté some onions and garlic in a pot, add in your lentils, spices, and veggie broth, and let it all simmer until the lentils are cooked through. Serve with a dollop of vegan yogurt or coconut milk on top.

2. Lentil Shepherd’s Pie: This recipe is perfect for chilly winter nights. It’s warm, comforting, and filling, and best of all, it’s really easy to make. Simply cook up some lentils and veggies, top with mashed potatoes, and bake until everything is hot and bubbly.

3. Lentil Bolognese: This hearty vegan version of the classic Italian dish is sure to please everyone at the table. Simply cook up some onions, garlic, and mushrooms, add in your cooked lentils and jar of tomato sauce, and let it all simmer until heated through. Serve over pasta or spaghetti squash.

4. Lentil Loaf: This recipe is a great way to use up leftover cooked lentils. Simply mix them with some breadcrumbs, spices, and an egg replacer, shape into a loaf, and bake until firm. Slice and serve with your favourite BBQ sauce or ketchup.

5. Lentil Curry: This easy curry is a great way to use up any leftover cooked lentils you might have. Simply sauté some onions and garlic, add in your spices, and then stir in the lentils and your favourite jar of curry sauce. Let it all simmer until heated through, and then serve over rice or quinoa.
So, there you are 5 easy to cook vegan recipes with canned lentils as the main ingredient. We hope you enjoy trying them all!
Let us know in the comments below if you have tried any of these recipes and what you thought!

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Sneaky Chickpea Burgers

Looking for a simple vegan recipe the whole family will enjoy? These scrumptious burgers from Dreena Burton come together quickly and are a fan-favorite for all ages. Carrot and bell pepper lend sweetness, while tomato paste, red wine vinegar, Dijon mustard, and nutritional yeast add tangy flavor. Notes a commenter, “I have made these burgers many times for my family and everyone loves them!” Another writes, “Possibly the best bean burgers I’ve ever had.”

For those of you that need to sneak veggies into your kids at every opportunity, this one’s for you! Our girls have no idea that these burgers have both carrots and red pepper … and I’ll keep it that way for a while.

INGREDIENTS

• 1 cup carrot, cut in discs
• ½ cup chopped red bell pepper
• 1 medium-large clove garlic
• 2 cans (14-ounces each) chickpeas, rinsed and drained
• ½ cup nutritional yeast
• 1 tablespoon tomato paste (can substitute natural ketchup)
• 1 teaspoon sea salt
• 1 teaspoon red wine vinegar
• ½ teaspoon dijon mustard
• freshly ground black pepper (optional)
• 1 teaspoon fresh thyme or rosemary leaves
• 1 cup rolled oats

INSTRUCTIONS

1. In a food processor, first add carrots, bell pepper, and garlic, pulse until finely chopped.  Add remaining ingredients except rolled oats and process through. Stop processor a few times and scrape down, and continue to process until smooth. Then add rolled oats and pulse through.
2. Remove bowl and place in fridge to chill mixture, for about a ½ hour. When ready to shape patties, take out scoops of mixture and form burgers in your hands.
3. To cook, place patties on a non-stick skillet over medium/medium-high heat. Let cook on one side for 7-8 minutes, or until golden brown. Then flip, and let cook for another 5-7 minutes on the other side.
4. Alternatively, these patties can be baked at 400°F for about 20 minutes, flipping half way through, however I prefer the sear and texture that pan-cooking offers. Serve on buns, or in tortillas or pitas with fixings of choice!Kiddo Note: Although most children do not like dijon mustard, garlic, or some fresh herbs, they will likely not notice these ingredients at all! Our daughters devour these burgers without ever noticing the seasonings (or the veggies)!

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Burrito Bowl

This dish comes together quickly when you use leftover grains and whatever beans you have on hand. Top with avocado, tomato, fresh herbs, and serve.

This is our latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also the veggies and salsa, so the meal is different every time I serve it. I serve this in 8-inch “pasta” bowls, so there is plenty of room for all of the ingredients, making it a no-cook, one-dish meal. Eaten warm or cold, this simple burrito bowl is a tasty, satisfying treat!

INGREDIENTS

• Baked tortilla chips (see notes)
• 2-4 cups cooked grains (see notes)
• 2-4 cups cooked beans (see notes)
• 2-4 cups chopped romaine lettuce or steamed kale
• 2-4 chopped tomatoes
• 1-2 chopped green onions
• 1-2 cups corn kernels (see notes)
• 1 avocado, chopped
• Fresh salsa

INSTRUCTIONS

1. Break a handful of the chips into pieces in the bottom of each serving bowl.
2. Spoon some of the cooked grains over the chips, followed by some of the beans, then layer on the rest of the toppings: lettuce or kale, tomatoes, onions, corn, and avocado. Top with the salsa. (Use more or less of all these ingredients, as desired.)

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5 minute vegan recipes

If you’re looking for delicious, quick and easy vegan recipes, look no further! These five minute vegan recipes are perfect for busy weeknights or when you need a last-minute meal. From hearty soups to tasty stir-fries, these recipes will leave you satisfied and coming back for more. So what are you waiting for? Let’s get cooking!

Soup’s On

When it comes to quick and easy vegan recipes, soup is always a great option. This five minute vegan black bean soup is hearty and filling, and packed with flavors that will tantalize your taste buds. For something a little lighter, try this five minute miso soup with tofu and veggies. It’s the perfect way to warm up on a cold day.

Stir-Fried and Ready to Eat

Stir-fries are another great option for busy weeknights. This five minute vegan stir-fry with rice and veggies is a complete meal in one, and can be easily customized to your liking. If you’re craving something a little more substantial, this five minute mapo tofu stir-fry will hit the spot. Tofu, mushrooms, and bell peppers are simmered in a flavorful sauce made with chili paste, soy sauce, and rice vinegar. Yum!

Noodles for Dinner

Who doesn’t love noodles? This five minute vegan ramen is the perfect comfort food when you need a quick and easy meal. Made with instant ramen noodles, veggies, and a simple vegan broth, it comes together in a snap and will leave you feeling full and satisfied. For something a little different, try this five minute soba noodle stir-fry. Soba noodles are made from buckwheat and have a nutty flavor that pairs well with the veggies and sauce in this dish.

Sweet and Satisfying Desserts

Just because you’re vegan doesn’t mean you have to miss out on dessert! These five minute vegan chocolate chip cookies are soft, chewy, and perfect for satisfying your sweet tooth. If you’re in the mood for something fruity, try this five minute vegan strawberry rhubarb crisp. It’s the perfect balance of sweet and tart, and will have you coming back for more.

So there you have it! These five-minute vegan recipes are perfect for busy weeknights or when you need a quick and easy meal. So what are you waiting for? Let’s get cooking!

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Indian Brown Rice Pudding

Perfect for breakfast or dessert, this wholesome vegan Indian recipe stews brown rice in plant-based milk for a creamy pudding that will leave you reaching for a second helping. Saffron adds a delicate earthy flavor that complements sweet raisins, caramel-like dates, and fragrant cardamom. A crunchy topping of pistachios and toasted almonds makes this recipe a 10/10.

Kheer is Indian pudding made by boiling milk with a starch such as rice, tapioca, or corn. This whole-food, plant-based recipe uses plant-based milk instead of dairy milk and brown rice instead of white. The result is an aromatic sweet pudding that is as healthful as it is heavenly.

INGREDIENTS

• 3 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• 1 cup dry brown rice
• ¼ cup chopped dates
• ¼ cup pure cane sugar or pure maple syrup
• 2 pinches saffron
• 1 tablespoon raisins
• 1 tablespoon slivered or sliced almonds, toasted
• 1 tablespoon roasted pistachios, chopped
• 1 teaspoon ground cardamom
• Garnishes: few strands saffron, slivered or sliced toasted almonds, chopped roasted pistachios

INSTRUCTIONS

1. In a large saucepan combine milk, rice, dates, sugar, and 1 cup water. Bring to boiling; reduce heat to low. Simmer, uncovered, about 45 minutes or until rice is completely cooked, stirring frequently. (The liquid should not be completely cooked off.)
2. Meanwhile, in a small bowl combine saffron and 3 to 4 Tbsp. hot water. Let stand 10 to 15 minutes.
3. Add saffron with soaking liquid, raisins, almonds, pistachios, cardamom, and ½ cup water to cooked rice. Cook 10 to 20 minutes more or until rice is creamy, stirring occasionally. Top servings with desired garnishes.

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Carrot Cake Overnight Oats

In this delectable grab-and-go breakfast, dates and grated carrots add wholesome sweetness to velvety soft and creamy overnight oats, which are fragrant with cinnamon and nutmeg. Add pumpkin seeds, flaxseeds, and your choice of nuts or dried fruit for extra heft. This healthy vegan breakfast takes just 10 minutes to prepare the night before. One reader comments, “This was delicious, making it again!”

Carrot cake for breakfast? Yum! Naturally sweet grated carrots and almond milk add to the dessert-like taste of these overnight oats. This easy vegan breakfast bowl is also laced with cinnamon and nutmeg, the classic carrot cake spices. The final texture will depend on how fine you shred the carrots. Smaller threads will melt into the softened oats, while coarsely grated carrots will have more of a crunch. The recipe serves one but is easy to double or quadruple if you want to make enough for the family or for a couple of days. And don’t forget the toppings! Along with flavor, they can add extra fiber and nutrients to your morning meal.

INGREDIENTS

• ½ cup rolled oats
• ½ cup shredded carrot
• 2 Medjool dates, pitted and chopped
• 1 tablespoon ground flaxseeds
• 1 tablespoon pumpkin seeds
• 1 teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1 cup unsweetened almond milk, plus more for serving
• Toppings such as hemp seeds, chopped pecans, almond butter, and/or raisins (optional)

INSTRUCTIONS

1. Combine the oats, carrot, dates, flaxseeds, pumpkin seeds, cinnamon, nutmeg, and almond milk in a glass jar.
2. Cover and chill for 2 hours, or up to 2 days. Stir in toppings (if desired) and add additional milk, if needed.

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5 Easy Whole Food Vegan Recipes To Improve Your Chances Of Getting Pregnant

If you’re looking to boost your fertility, easy vegan recipes may be just what you need. By eliminating animal products from your diet, you can increase your chances of conception. easy vegan recipes are also packed with nutrients that are essential for a healthy pregnancy.

So, if you’re trying to get pregnant, easy vegan recipes should be a staple in your diet. From hearty breakfasts to delicious desserts, there’s an easy vegan recipe for every craving. And, who knows, one of these easy vegan recipes may just help you conceive!

1. Easy Vegan Quinoa Breakfast Bowl

This easy vegan breakfast bowl is perfect for busy mornings. It’s quick to make and can be easily customised to your liking. Simply cook some quinoa and top with your favourite fruits, nuts and seeds. This easy vegan breakfast bowl is also a great source of protein, which is essential for fertility.

2. Easy Vegan Sweet Potato Soup

This easy vegan soup is packed with nutrients that are essential for fertility. Sweet potatoes are a great source of beta-carotene, which is converted to vitamin A in the body. Vitamin A is important for reproductive health. This easy vegan soup is also a good source of folic acid, which is essential for preventing birth defects.

3. Easy Vegan Black Bean Brownies

These easy vegan brownies are a delicious way to get your fertility-boosting nutrients. Black beans are a great source of iron, which is essential for fertility. They’re also a good source of folate, which is important for preventing birth defects. These easy vegan brownies are also high in fibre, which is essential for a healthy pregnancy.

4. Easy Vegan Lentil Curry

This easy vegan curry is packed with nutrients that are essential for fertility. Lentils are a great source of iron, which is essential for fertility. They’re also a good source of folic acid, which is important for preventing birth defects. This easy vegan curry is also a good source of fibre, which is essential for a healthy pregnancy.

5. Easy Vegan Chocolate Chip Cookies

These easy vegan cookies are a delicious way to get your fertility-boosting nutrients. Chocolate chips are a good source of antioxidants, which are important for reproductive health. They’re also a good source of zinc, which is essential for fertility. These easy vegan cookies are also high in fibre, which is essential for a healthy pregnancy.

Green vegetables are your friends when you’re trying to conceive. They’re full of folate, a water-soluble vitamin that helps prevent birth defects in baby’s neural tube. Folate is found in leafy greens like spinach, kale, and Swiss chard, as well as legumes such as black-eyed peas, lentils, and pinto beans. Incorporate at least one serving of folate-rich foods into your diet every day. aim for 400 micrograms (mcg) of folate daily. If you have trouble meeting this goal through diet alone, consider taking a supplement.

So there you have it, easy vegan recipes that are not only delicious but also packed with nutrients essential for fertility. Whether you’re trying to conceive or just looking for easy vegan recipes that are nutritious, these recipes will hit the spot. So, what are you waiting for? Get cooking!

So it easy to make fertility-boosting easy vegan recipes! From quinoa breakfast bowls to chocolate chip cookies, there’s an easy vegan recipe for every craving. So ditch the processed foods and make easy vegan recipes a part of your diet. Your fertility will thank you!

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Indian-Spiced Potato Salad

This tantalizing side dish infuses tender potatoes with a zesty mix of tart lime juice, spicy jalapeño, and warming cumin. Crunchy bell pepper and refreshing cucumber add delicious layers of texture to the taters, which are garnished with a sprinkling of cilantro. Dig in!

This simple recipe packs a flavorful punch. Tender potatoes are tossed with fresh cucumber and crunchy bell peppers for a hearty side dish that also makes a tasty grab-and-go lunch. Warming cumin, zesty lime juice, and spicy jalapeño are added to the mix to create an Indian-inspired experience that will tempt your taste buds for a second helping. Top it off with some extra cilantro, and enjoy!

INGREDIENTS

• 2 large russet potatoes, cut into 1-inch cubes
• 1½ cups coarsely chopped cucumber
• 1½ cups chopped tomatoes
• 1 cup coarsely chopped red bell pepper
• ¼ cup finely chopped onion
• ¼ cup finely chopped fresh cilantro
• ¼ cup lime juice
• 1 tablespoon finely chopped fresh jalapeño
• ½ teaspoon ground cumin
• Sea salt, to taste

INSTRUCTIONS

1. Place potatoes in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until potatoes are tender.
2. Place potatoes in a large bowl; cool completely. Add the remaining ingredients; gently stir to mix. Cover and chill until ready to serve or up to 24 hours.

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Black Bean And Corn Chili

The ingredient list for this recipe might look a little long, but don’t let that stop you from trying this delectable chili. There are only a few steps, and it is so chock-full of vegetables, beans, and greens that all you need are steamed grains or warm tortillas on the side to make this a filling and complete meal.

INGREDIENTS

• 5 medium tomatoes, diced, or 3 (15-ounce) cans diced tomatoes, with their juice (5 cups)
• 2 red bell peppers, cored, seeded, and cut into ½-inch dice (2 cups)
• ½ medium red onion, finely chopped (1 cup)
• 4 small garlic cloves, roughly chopped (2 teaspoons)
• 4 teaspoons dried Mexican oregano
• 2 teaspoons ground cumin
• 2 (15-ounce) cans black beans, rinsed and drained (3 cups)
• 3 large celery stalks, cut into ¼-inch dice (1½ cups)
• 1 green bell pepper, cored, seeded, and finely chopped (1 cup)
• 1 cup fresh or frozen corn kernels
• ½ bunch kale, stemmed and roughly chopped (2 cups)
• ¼ cup finely chopped fresh cilantro
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 teaspoons smoked paprika
• ¼ teaspoon chili powder, or to taste
• Sea salt

INSTRUCTIONS

1. In a large stew pot or Dutch oven, place the tomatoes, red bell peppers, onion, garlic, oregano, and cumin, and cook over medium heat, stirring occasionally, for 20 minutes (the juices from the onion and tomatoes will be enough to keep the sauce from burning).
2. Remove from the heat and let cool for 10 to 15 minutes. In a blender in batches or using a hand blender, blend the sauce until smooth. Return to the pot.
3. Add the black beans, celery, green bell pepper, corn, kale, cilantro, lemon juice, paprika, chili powder, salt to taste, and 2 cups water to the pot. Bring to a boil over high heat. Reduce the heat to low and simmer until the greens are tender and the chili thickens, 10 to 15 minutes.
4. Serve hot over steamed grains or with warm tortillas.
5. Chef’s note: For storing, cool the soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

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