Posts in category: Recipes

Quick Chickpea Bolognese

Got a few minutes and want something delicious and totally nourishing for dinner? Try this quick vegan chickpea bolognese sauce over your favorite pasta! Chopping the chickpeas gives the sauce a finer texture that’s easier to eat with noodles. Feel free to leave this step out, however, if you’d rather eat them whole. This bolognese is completely plant-based and loaded with veggie goodness to make you feel awesome. Imagine that after eating a big bowl of pasta!

Using pantry staples such as canned chickpeas and tomatoes, this rustic plant-based bolognese is seriously satisfying, without leaving you feeling stuffed. Pro tip: Make sure to get the pasta cooking first; then prepare the sauce.

INGREDIENTS

• 1½ cups diced red onion
• 3 cloves fresh garlic, minced
• 1 (15.5-ounce) can chickpeas, rinsed, drained, and chopped (1½ cups)
• 1 medium carrot, cut into ¼-inch dice
• 1 cup mushrooms (any kind you like), cut into ¼-inch dice
• 1 (14.5-ounce) can diced tomatoes (1½ cups)
• 1 (15-ounce) can tomato sauce (1½ cups)
• ½ tablespoon dried oregano
• 1 tablespoon dried parsley
• Sea salt
• 3 cups cooked brown rice penne or fusilli pasta (or any other whole-grain pasta)

INSTRUCTIONS

1. Heat a large saucepan over medium heat, add the red onions, garlic, chickpeas, carrots, and a dash of salt. Sauté the vegetables for about 5 minutes, or until the onions are slightly translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep vegetables from sticking to the pan.
2. Add the mushrooms and sauté for about 2 minutes.
3. Add the diced tomatoes, tomato sauce, oregano, and parsley. Sauté for 2 more minutes, taste and adjust seasoning.
4. Pour as much of the sauce as you like over the pasta and eat up—it’s all fantastic for you and tastes even better.

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Summer Corn And Wheat Berry Slaw

This colorful meal is more of a grain bowl than a slaw thanks to the hearty wheat berries, which add extra substance and earthy flavor. Sweet summer corn and crunchy cabbage perfectly complement the citrus dressing, and toasted pecans add a tasty crunch in place of croutons. This recipe is packed full of good-for-you ingredients that will keep your energy up and belly full all afternoon.

Between the kale, corn, grains, and orange supremes, this colorful summer slaw strikes a tasty balance between earthy and sweet. Letting the salad sit once dressed helps soften the kale without breaking it down completely. Note that you’ll need ½ cup fresh orange juice to make the dressing; if you don’t get enough juice from sectioning the oranges, squeeze an extra orange.

Tip: To toast pecans, heat a dry skillet over medium, add nuts, and stir and shake pan frequently until nuts are golden and fragrant.

INGREDIENTS

• 1¼ cups cooked wheat berries, farro, or bulgur
• 4 cups shredded kale, stems removed
• 4 cups shredded green and/or red cabbage
• 3 cups cooked sweet corn kernels, cooled (about 6 ears)
• ½ cup sliced scallions
• 4 medium oranges
• 2 tablespoons white balsamic vinegar
• 2 teaspoons chopped fresh thyme
• 1 teaspoon Dijon-style mustard
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons chopped toasted pecans or pumpkin seeds (pepitas) (optional; see tip in recipe intro)

INSTRUCTIONS

1. In a large bowl combine the first five ingredients (through scallions).
2. Cut off a slice from both ends of the oranges. Cut away peel and white pith, working from top to bottom. Hold an orange over a bowl to catch juices; cut between one section and the membrane. Cut along the other side of section next to membrane to free the section. Repeat to remove all sections from oranges. Firmly squeeze orange membranes over the bowl to capture additional juice. Add orange segments to cabbage mixture, reserving juice.
3. For dressing, measure juice from bowl. (You should have about ½ cup.) Whisk in vinegar, thyme, mustard, salt, and pepper.
4. Add dressing to salad; toss to coat. Let stand 30 minutes before serving, tossing occasionally. If desired, sprinkle with pecans.

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Minted Vegan Vichyssoise

This chilled French soup blends hearty potatoes and savory leeks into a luxuriously smooth bisque. White wine vinegar adds a subtle acidic component, while fresh chopped mint adds bright, cooling herbal flavors to the starchy base. Bring a side of crusty bread, and you’ve got a deliciously simple on-the-go meal.

This creamy chilled soup is perfect for warm days when you don’t want to spend hours over the stove. A savory base of leeks, potatoes, and veggie broth is blended together and brightened up with a hearty splash of white wine vinegar. Garnish this refreshing vegan vichyssoise recipe with extra chopped mint and black pepper to create an elegant yet easy dish that’s ideal for the spring and summer months.

INGREDIENTS

• 2 leeks, halved lengthwise and sliced (1½ cups)
• 3 cups low-sodium vegetable broth
• 2 cups russet potatoes, peeled and cubed
• ½ cup unsweetened, unflavored plant-based milk
• 4 teaspoons white wine vinegar
• Freshly ground black pepper, to taste
• 3 tablespoons fresh mint, chopped

INSTRUCTIONS

1. In a large saucepan cook leeks over medium about 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
2. Add broth and potatoes. Bring to boiling; reduce heat. Cover and simmer for about 15 minutes or until potatoes are tender. Using an immersion blender, blend mixture until smooth. Stir in milk and vinegar; season with pepper. Transfer to an airtight container; chill at least 4 hours or overnight. If desired, thin soup with additional milk after chilling. Before serving, stir in mint.

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Mango and Black Bean Tacos

Ready in just 10 minutes, these colorful, hearty tacos—filled with a lime-infused mix of mango, avocado, and black beans— are as scrumptious as they are speedy. Note: The recipe calls for fresh mango, but frozen will also work. The cornerstone of every Blue Zones diet in the world? Beans. There are at least 70 varieties of beans to choose from and an infinite number of ways to prepare them. Here’s one delicious recipe to spark your bean-spiration.

INGREDIENTS

• 2 mangos, diced
• ½ red onion, diced
• 1 red bell pepper, diced
• Juice of 1 lime
• Handful of cilantro, chopped
• 2 avocados, diced
• 1 (15-ounce) can black beans, drained and rinsed
• Salt to taste
• 10 to 12 (6-inch) corn tortillas
• Mango salsa and/or choice of hot sauce

INSTRUCTIONS

1. Place mango, red onion, red bell pepper, lime juice, chopped cilantro, avocado, black beans in a medium bowl. Mix well.
2. Add a few generous pinches of salt. Taste and adjust seasoning. Chill until ready to use.
3. Char (or warm) your tortillas. Place about ½ cup of the filling in the center of each tortilla. Fold and serve with salsa and/or hot sauce.

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Dan Dan Mian Noodles

With pickled greens, green onions, toasted sesame seeds, and chili-vinegar soy sauce, this 15-minute noodle dish bursts with the intense flavors of Szechwan cooking. This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and chili-vinegar soy sauce to the succulent noodles.

INGREDIENTS

• 8 ounces Chinese wheat noodles, udon noodles, or soba noodles
• 4 green onions, sliced
• ¼ cup pickled mustard greens or pickled cabbage
• 1½ teaspoons soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon chili paste
• 1 teaspoon toasted sesame seeds

INSTRUCTIONS

1. Bring a medium pot of water to a boil. Add the noodles and cook them according to the directions, until they are slightly soft. Drain the water and set the noodles to the side.
2. Over medium-high heat, add the green onion and pickled greens to a wok. Cook for about 1 minute. Remove them from the wok. Add the soy sauce, vinegar, chili paste, and noodles to the wok, and cook them for about 30 seconds.
3. Plate each serving with half of the noodles, and garnish them with the cooked green onions, pickled greens, and sesame seeds.

   Notes:

   Pickled green cheat: Pickled greens should be available at most Asian markets, but you can make a quick version by sautéing sliced cabbage or mustard greens in rice vinegar and a pinch of salt until the veggies are soft. You’ll need about ½ cup of fresh greens to start, and you should end with about ¼ cup once they cook.

   Making it simple: Cook the noodles. Mix the soy sauce, rice vinegar, and chili paste in a small bowl, and pour over the noodles. Top each serving with uncooked green onions, pickled greens, and sesame seeds.

   The gourmet touch: Use black rice vinegar and add 2 teaspoons of Szechuan peppercorns to the wok when you sauté the pickled greens and green onion. You can also add ½ cup chopped seitan to the recipe. Chop the seitan and marinate it in a mixture of chili paste and rice vinegar for at least 2 hours, then sauté it for about 1 minute. Serve on top of the noodles.

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Chilled Peanut Noodles

I love anything with peanut butter—especially a spoon. I eat peanut butter only as a special treat because of the fat content, and this dish is one of my favorite special treats. This dish comes together quickly. If you are cooking for one or two, you can put as much pasta as you want in a bowl, toss it with an appropriate amount of sauce, and save the rest.

Peanut butter with pasta? You bet. This easy dish features an Asian-inspired peanut sauce, tender noodles, and plenty of chopped scallions for a simple but flavorful meal. The perfect cold lunch for a warm day, this recipe keeps well in the fridge and is easy to transport in Tupperware.

INGREDIENTS

• 1 pound whole-grain spaghetti
• ½ –¾ cup Almost Instant Peanut Sauce
• 1 cup chopped green onion, white and green parts
• Chopped peanuts, for garnish

INSTRUCTIONS

1. Cook the spaghetti according to package instructions.
2. Drain the noodles, rinse under cold water, and drain again.
3. Place the cooked spaghetti in a bowl, add the Peanut Sauce, and toss to mix well.
4. Serve garnished with the chopped green onion and chopped peanuts.

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Soft Tofu With Black Sesame And Wasabi Sauce

Velvety melt-in-your-mouth tofu soaks up a succulent sauce loaded with rich umami and spicy heat. Garnish everything with Japanese chives or scallions to add a refreshing crunch with each bite, and you have the perfect make-ahead lunch in less than 20 minutes.

This eye-catching dish might be simple to make, but its flavors are deliciously complex! Silken tofu soaks up a succulent sauce loaded with rich umami and spicy heat. Be sure to prepare the sauce in a blender so that it thoroughly emulsifies. Sprinkle everything with fresh chives or scallions for an elegant appetizer or a quick main dish when you’re craving Asian flavors but are short on time.

INGREDIENTS

• ½ of a 12.3-oz. package silken extra-firm or firm tofu, drained
• 2 teaspoons black sesame paste
• ¼ teaspoon wasabi paste
• ¼ teaspoon tamari
• 1 tablespoon chopped Japanese chives (garlic chives) or scallion

INSTRUCTIONS

1. Cut tofu into six ¼-inch-thick pieces. Arrange on a platter.
2. In a small blender combine sesame paste, wasabi paste, tamari, and 1 tablespoon water. Cover and blend until smooth. Drizzle sauce over tofu. Sprinkle with chives.

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Stone Fruit Pasta Salad With Fennel

Peppery arugula is dressed up with sweet stone fruits, hearty whole grain pasta, and a zesty vinaigrette for a delicious fruit-forward salad. Slivered fennel bulbs add extra crunch and a subtle licorice flavor that will leave you reaching for a second helping. Bright and refreshing, this salad is the perfect grab-and-go lunch for busy days at the office.

Slivered fresh fennel bulb is a crunchy complement to juicy stone fruits and a zesty lemon dressing. If you like, swap in peaches for the nectarines and red plums for the cherries. This fruit-forward salad is hearty enough to be served on its own or paired as a side dish with veggie burgers for the perfect summer BBQ menu.

Tip: To make this recipe gluten-free, opt for a gluten-free whole grain pasta, such as those made with brown rice, chickpeas, or lentils.

INGREDIENTS

• 3 cups dry whole grain rotini or bow-tie pasta (9 oz.)
• ½ cup no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 2 teaspoons poppy seeds
• 2 nectarines, halved, pitted, and thinly sliced
• 2 cups fresh sweet cherries (12 oz.), pitted and halved
• 1 small fennel bulb, halved, cored, and cut into thin slivers (1½ cups)
• 2 cups fresh baby arugula
• ¼ cup thinly sliced shallots
• Sea salt, to taste

INSTRUCTIONS

1. Cook pasta according to package directions; drain. Run under cold water to cool; drain well.
2. Meanwhile, for dressing, in a blender or small food processor combine the next five ingredients (through mustard). Cover and blend until smooth, adding water, 1 Tbsp. at a time, until drizzling consistency. Stir in poppy seeds.
3. In a bowl combine pasta, fruits, fennel, arugula, and shallots; toss to combine. Drizzle with dressing; toss to coat. Season with salt.

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My Favourite Thai Vegan Meals To Keep Your Meals Interesting

If you’re looking for some delicious vegan Thai food recipes, then look no further! Here are my five favourite vegan Thai meals that are sure to tantalize your taste buds.

1. Tom Yum Soup – This soup is a classic Thai dish that is packed with flavour. It features a variety of fresh vegetables, mushrooms, and lemongrass, all simmered in a fragrant vegetable broth.

2. Pad Thai – This popular dish is made with rice noodles, tofu, and veggies, all stir-fried together in a savoury sauce. It’s the perfect meal to satisfy your hunger without weighing you down.

3. Massaman Curry – This rich and creamy curry features potatoes, peanuts, and onions in a coconut milk-based sauce. It’s perfect for a cozy night in.

4. Green Curry – This vibrant dish is made with fresh green chili peppers, bamboo shoots, andBasil leaves. The result is a fragrant, slightly spicy curry that is simply irresistible.

5. Mango Sticky Rice – This popular dessert is made with sticky rice, coconut milk, and ripe mangoes. It’s the perfect sweet treat to enjoy at the end of a meal.
So there you are my top 5 favourite vegan thai meals. I hope you enjoy them as much as I do!
Let us have your vegan recipes in the comments below!

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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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