Posts in category: Recipes

Thai Green Curry Potato And Pea Breakfast Hash

Tired of your standard oatmeal-and-fruit morning routine? This warming and hearty breakfast hash is the perfect dish to incorporate bold flavors into the first meal of your day. The bright flavors of Thai green curry, lemongrass, and ginger are soaked up by a medley of tender veggies and enhanced with the mouth-puckering tang of fresh lime juice. If you like a little spice, add sliced Thai chile to clear out the sinuses and get your brain ready to tackle your to-do list. Enjoy as is or add some brown rice to get an extra serving of healthy whole grains.

 INGREDIENTS

• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 4 cloves garlic, minced
• 4 teaspoons chopped fresh ginger
• 4 teaspoons chopped fresh lemongrass
• 3 lb. Yukon gold potatoes, scrubbed and cut into ¾-inch pieces (8 cups)
• 2 cups unsweetened coconut milk beverage
• 2 tablespoons Thai green curry paste
• 3 cups chopped fresh or frozen cauliflower
• 2 cups frozen peas and carrots
• ¼ cup chopped fresh cilantro
• ¼ cup sliced scallions
• 1 thinly sliced fresh Thai chile (optional)
• Lime wedges

INSTRUCTIONS

1. In an extra-large skillet cook the first five ingredients (through lemongrass) over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, coconut milk, and curry paste. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until potatoes are almost tender. Stir in cauliflower and peas and carrots; cook 5 minutes or until tender.
2. Sprinkle with cilantro, scallions, and Thai chile (if using). Serve with lime wedges.

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Follow Us On Facebook: https://www.facebook.com/createthatbody

Instagram: https://www.instagram.com/isabella.hawke/

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

Bean And Sweet Potato Enchiladas With Cilantro-Orange Crema

These flavor-packed enchiladas are smothered in a savory homemade red sauce and topped with a zesty cilantro-orange crema for extra panache. The hearty filling of mashed sweet potatoes and pinto beans gets a kick from smoky spices that will warm you up from the inside out, while a garnish of red onion and juicy orange segments adds a refreshing tang. Serve this tasty recipe over a bed of fresh greens for a wholesome and satisfying meal that brings a plant-based twist on classic Southwestern flavors.

Tip: This recipe calls for 2 cups of our Instant Pot O’ Beans. Make a big batch in your multicooker the day before you plan to enjoy the enchiladas, and use leftover beans in other Mexican-inspired dishes!

 INGREDIENTS

• ½ cup raw cashews
• ¼ cup fresh cilantro
• 2 tablespoons lime juice
• 1 scallion, chopped
• 2 teaspoons orange zest
• 2 cups cubed peeled sweet potato
• 1 8-oz. can no-salt-added tomato sauce
• 2 teaspoons ancho chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 8 6-inch whole wheat tortillas
• 2 cups Instant Pot O’ Beans
• 4 cups fresh baby kale, shredded
• 4 cups fresh baby spinach, shredded
• ½ cup slivered red onion
• 2 medium oranges, peeled and sectioned

INSTRUCTIONS

1. For Cilantro-Orange Crema, place cashews in a bowl. Cover with boiling water. Cover bowl. Let stand for 2 hours; drain.
2. In a blender combine soaked cashews, cilantro leaves, lime juice, scallion, 1 teaspoon orange zest, and ¼ cup water. Cover and blend until smooth, scraping sides of blender and adding water, 1 tablespoon at a time, if needed to reach drizzling consistency. Reserve for serving.
3. Preheat oven to 350°F. Place sweet potato cubes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 minutes or until very tender. Remove sweet potato; cool.
4. Meanwhile, for enchilada sauce, in a small saucepan combine tomato sauce, ancho chili powder, onion powder, garlic powder, paprika, and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce slightly thickens. Set aside.
5. Spread ¼ cup of the sauce in a 2-quart square baking dish. In a bowl mash together sweet potato and the remaining 1 teaspoon orange zest. Spread over tortillas.
6. Drain beans, reserving 2 tablespoons of the liquid. Stir together beans and reserved liquid; spoon beans over potatoes and roll up tortillas. Arrange enchiladas tightly in the dish. Pour remaining sauce over top. Cover dish with foil and bake for 30 to 35 minutes or until heated through.
7. Toss together kale and spinach. Arrange on plates and top with enchiladas. Drizzle with Cilantro-Orange Crema and garnish with red onion and orange sections.

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Follow Us On Facebook: https://www.facebook.com/createthatbody

Instagram: https://www.instagram.com/isabella.hawke/

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

Vegan Stuffed Peppers With Lentils And Herbed Rice

If you like stuffed grape leaves, you’ll love the tangy filling for these bell peppers that conjure up daydreams of vacationing on a Greek island. The savory black lentil mixture is studded with sweet raisins and infused with the Mediterranean flavors of mint and dill. The recipe calls for instant brown rice, but you can use any kind. Simply adjust the cooking time and water amounts to the directions on the package. Then get ready to dig in!

Tip: If you want to make extra stuffed peppers, you can freeze them in aluminum baking pans that go straight into the oven for reheating.

INGREDIENTS

• ¾ cup dry instant brown rice
• 1 cup finely chopped onion
• 3 cloves garlic, minced
• 1 cup cooked black (beluga) lentils, rinsed and drained
• 1 medium zucchini (8 oz.), chopped
• ⅓ cup chopped raisins
• ½ cup chopped fresh mint
• ¼ cup chopped fresh dill or 2 tablespoons dried dill
• 6 medium orange bell peppers
• 4 tablespoons lemon juice

INSTRUCTIONS

1. Preheat oven to 375°F. In a medium saucepan combine rice, onion, garlic, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until liquid is absorbed. Remove from heat. Stir in the next five ingredients (through dill) and 2 tablespoons of the lemon juice.
2. Meanwhile, cut off pepper tops; set aside. Remove seeds and membranes from peppers. Place peppers snugly in a 4-qt. Dutch oven or a deep, lidded ovenproof pan.
3. Spoon rice mixture into peppers. Place tops on peppers, then pour the remaining 2 tablespoons lemon juice and ¼ cup water into bottom of pot. Cover and bake for 1 hour. Serve peppers warm or at room temperature with pan juice drizzled over top.

Mediterranean Farro Salad

This satisfying Mediterranean salad gets extra bulk from farro, an heirloom wheat that was a staple ingredient in Ancient Rome. Farro has a chewy texture and doesn’t get soggy easily, making it ideal for salads and soups. Serve lemon wedges alongside this salad for squeezing over top. The fresh juice adds a bright, tangy finish.

INGREDIENTS

• 1 cup dry farro
• 2 orange and/or yellow bell peppers, chopped
• 1 9- to 12-oz. package frozen artichokes, thawed and chopped
• 1 medium shallot, finely chopped (¼ cup)
• ⅓ cup Kalamata and/or Castelvetrano olives, pitted and coarsely chopped
• 2 tablespoons chopped fresh oregano
• Sea salt and freshly ground black pepper, to taste
• 2 cups grape tomatoes
• 2 tablespoons red wine vinegar
• ¼ teaspoon crushed red pepper
• 1 lemon, cut into wedges

INSTRUCTIONS

1. In a large saucepan combine farro and 3 cups water. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until tender. Place farro in a colander; run under cold water. Drain well.
2. In a large bowl combine farro and the next five ingredients (through oregano). Season with salt and black pepper.
3. In a large nonstick skillet cook tomatoes over medium-high 7 to 10 minutes or until they’re blistered and starting to pop, stirring occasionally. Remove from heat. Stir in vinegar and crushed red pepper. Add tomatoes to farro mixture. Toss to combine. Serve with lemon wedges.

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Follow Us On Facebook: https://www.facebook.com/createthatbody

Instagram: https://www.instagram.com/isabella.hawke/

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

Potato Salad with Avocado And Dill

How do you make a creamy potato salad when using whole foods? Simple! Mash up a fresh ripe avocado, and substitute it for the vegan mayo (not an ingredient I use in my kitchen!) I like to season this recipe to give it an extra kick, so it’s truly a dish you can enjoy on its own or paired with a light soup or wrap. Get ready to try the best whole-food potato salad ever!

INGREDIENTS

• 2 pounds small red potatoes
• 1 large avocado
• 2 teaspoons fresh lemon juice
• 1 tablespoon Dijon mustard
• ¼ teaspoon smoked paprika
• ½ teaspoon (or less) Herbamare or sea salt
• 1½ teaspoons maple syrup or liquid sweetener (optional, to balance the acidic lemon and spicy mustard)
• Freshly ground black pepper
• ⅓ cup fresh dill, packed and then chopped
• ½ bunch green onions (green part), sliced
• 3 stalks celery, trimmed and sliced
• ½ white onion, diced

INSTRUCTIONS

1. Wash the potatoes and cut out any bad spots or eyes. Steam gently for about 10 minutes, until just fork tender through the center. Immediately run under cold water to prevent further cooking.
2. For best results, refrigerate the cooked potatoes for about an hour. (This ensures they don’t fall apart when slicing.)
3. Quarter the potatoes and peel if desired. Place in a large bowl.
4. Peel and mash the avocado in a small bowl. Add the lemon juice, mustard, paprika, Herbamare or salt, and maple syrup (if using), and stir into the avocado to create a dressing. Season with pepper to taste.
5. Add the dill, green onion, celery, onion, and avocado dressing to the potatoes. Toss gently until everything is coated. Taste test and adjust seasonings if desired.
6. Serve the same day, or refrigerate and serve the next day, (as the avocado darkens and breaks down quickly).

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Follow Us On Facebook: https://www.facebook.com/createthatbody

Instagram: https://www.instagram.com/isabella.hawke/

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

Veggie And Apple Slaw

This multicolored vegan slaw is tossed with a tangy Dijon vinaigrette and sweetened with freshly grated apple. Carrots and celery round out the salad with extra crunch and flavor. The slaw should be prepared no more than a few hours before serving, since the vinegar in the dressing will keep the apples from browning for a short time, but not for longer storage. For an even easier version, use pre-cut slaw mixes from the supermarket in place of the cabbage and carrots. You can also try making it with different types of vinegars, such as balsamic or raspberry. Serve as a side with sandwiches or veggie burgers.

INGREDIENTS

• cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup thinly sliced celery
• ¼ cup white wine vinegar
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon-style mustard
• Pinch of sea salt
• 3 red apples, such as Braeburn, Jazz, or Honeycrisp
• 2 carrots

INSTRUCTIONS

1. Combine the green cabbage, red cabbage, and celery in an extra-large bowl.
2. Whisk together the vinegar, maple syrup, mustard, and salt in a small bowl.
3. Spiralize or shred the apples and carrots using the coarse blade of a spiralizer or the coarse side of a box grater; add to the cabbage mixture. Drizzle with dressing; toss to coat.

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Follow Us On Facebook: https://www.facebook.com/createthatbody

Instagram: https://www.instagram.com/isabella.hawke/

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