Use frozen veggies and jarred pasta sauce to give you a head start when making this hearty soup. It comes with easy modifications to switch around the flavors and textures!
This savory, creamy soup is inspired by the classic Thai recipe called Tom Kha Gai. Mushrooms, tofu and vegetables are added toward the end of cooking to maintain their texture and flavor.
The combination of mango with spring onions, fresh coriander leaves and mint gives a nod towards the freshness of Thai inspired salads. Scatter a little fresh chilli over if you want to heat it up.
Try them filled with any filling you wish. I like to fill it with shredded crisp romaine with batons of cucumber, carrot and spring onion dressed a drizzle of almond butter and tamarind dressing.
You can make a batch for the week ahead as these keep well for at least a week if kept in plastic wrap or a sealed container.
My husband, Hugh, recently made some changes to his diet, including lowering his carb intake and increasing his protein to keep him full (instead of the carbs). I wanted to cook him something that was easy to throw together, something he could eat without carbs in tow (curries, for example, are tricky), but without compromising on flavour. Today’s recipe is the result of my tinkering. The vegetables and tofu can be processed in a food processor (or chopped very finely by hand), then it’s just a matter of putting everything in the oven and waiting for the magic to happen.
This vibrant fall harvest salad features the best autumn flavors: squash, apple, kale, brussel sprouts, beets, pomegranate and cranberries. All that topped off with tahini maple dressing? Fall salad perfection.
As promised, here is my all-time favorite recipe I recently stumbled upon in my kitchen. Since it is chock-full of myriad mushrooms and brewing with Thanksgiving autumnal flavors, it was love at first bite. Months later, I still eat this recipe nearly every single day. I hope you love it as much as I do.
Who doesn’t love a dish of loaded nachos? This recipe is a meal in and of itself and it is dietitian/mom-approved and family-tested for optimal deliciousness. You can prepare them nachos-style, or serve them like a multi-layer dip, with baked tortilla chips on the side. The recipe makes plenty of cheese sauce, so you may have leftovers; try this versatile sauce on potatoes, with raw or cooked vegetables, and added to cooked whole grains and legumes.
Light and herb-infused, this salad is refreshing and extremely nutritious. Traditionally made with bulgur wheat, this gluten-free version boasts similar flavors, but it’s friendly for those eschewing gluten and more sub- stantial because of the added chickpeas.
Eating Vegiterranean would be incomplete without a staple whole grain bread to add to a meal. Enjoy this gluten-free, soft, and sentimental pure recipe guilt-free. Baking bread is the ultimate in science meeting art, so follow the directions carefully, ensure the yeast is fresh, and that you begin preparation several hours ahead of mealtime.
Raw marinated mushrooms are good to go with avocado toasts, as a topping on salads or zoodles Also, it’s so easy to make that I usually keep a jar of these in my fridge. This way, I can add them to my food whenever I feel like to ✌
Recipe adapted from rawfoodrehab.ning.com/forum/topics/foodie-friday-compress...
In search of a nourishing lunch? This hearty kale salad is packed full of satisfying ingredients that will banish the afternoon slump sleepiness. A lemon-mustard dressing gently tenderizes the kale while the potatoes and lentils cook, ensuring the leafy greens are soft and sweet before it’s time to dig in. The hunger-busting taters and nutrient-dense lentils are then tossed with shredded carrot for extra substance and sprinkled with salt and pepper before going into the salad. This recipe tastes great chilled or at room temperature, so feel free to pack individual portions in airtight containers to store for weekly meal prep. Enjoy as is, or add some pumpkin seeds on top for an extra tasty crunch!
By Darshana Thacker Wendel
A SOFAS-free hummus packed with flavor using fresh beets, lemon, garlic and oregano. Perfect to add to salads, lunchboxes or served as an appetizer with fresh raw veggies.
Ceviche is a raw fish dish traditionally prepared in countries like Mexico, Peru, Colombia, Ecuador, and Chile. This plant-based ceviche is an easy and refreshing recipe that is great during warmer months. Even with very few ingredients, its flavor is exquisite!
This soup is a real hug in a bowl; super comforting and filling on those colder days. It also comes together very quickly and requires no blending as the lentils break down while cooking to create a nice thick texture.
Recipe created by Mhairi Elizabeth
Farro takes the place of white rice in this healthy oil-free variation of Chinese fried rice. Kale—the king of nutrient-dense leafy greens—steps into a starring role amongst the other colorful veggies, which perfectly complement the chewy grains. A simple stir-fry sauce, infused with the fresh flavors of ginger and lime juice, adds brightness, while a sprinkling of sesame seeds creates a delicate crunchy garnish. Ready in just 30 minutes, this easy fried rice is bound to become a regular in your weekday recipe rotation.
By Nancy Macklin, RDN
With the lovely flavor of curry and a crunchy texture of the cabbage this meal will be a hit with the whole family.
Prepare your taste buds for a culinary adventure that's both wholesome and bursting with flavor! Our Cabbage Pasta Curry is a delightful fusion of hearty cabbage, aromatic spices, and creamy coconut goodness. This recipe combines the goodness of plant-based ingredients to create a dish that's not only delicious but also nutritious.
From the sweet and savory notes of diced tomatoes to the creaminess of coconut milk yogurt, each bite is a tantalizing journey for your palate. Plus, the addition of protein-packed chickpeas and aromatic curry spices takes this dish to a whole new level.
Our Pumpkin Spice Green Smoothie is a unique fusion of flavors and nutrients that combines the creaminess of pumpkin puree, the sweetness of frozen banana, and the surprising addition of crisp iceberg lettuce. With a touch of warming spices like turmeric and nutmeg, as well as a hint of rich cocoa powder, this smoothie transforms into a wholesome indulgence.
Whether you're looking for a quick breakfast option, a post-workout refresher, or simply a delightful way to enjoy your greens, this recipe has got you covered.
Goodbye Tofurkey. Make Mushroom Bourguignon This Thanksgiving. A hearty winter stew full of delicious French flavor! Enjoy Mushroom Bourguignon next to the warmth of the fireplace this holiday season!
Vegan stuffed sweet potatoes are an easy, vegan main course. Creamy tahini sauce, crispy chickpeas, herbs, and lime make up the filling. This recipe is Excerpted from Minimalist Baker's Everyday Cooking
Crisp broccoli and tender cashews pair perfectly in this healthy, oil-free stir-fry. It's made with simple ingredients, but is full of satisfying flavor!
PREP-TIME: / READY IN: 1 HOUR, 5 MINUTES
This creamy, golden vegan gravy recipe takes just minutes to put together. Sometimes my boys eat just a bowl of mashed potatoes and gravy for a snack. For dinner, we serve this dish with sautéed broccolini or green beans. Hot tip: The gravy can be made ahead and refrigerated. It will thicken slightly more as it chills. To reheat, place in a saucepan, add a small amount of water, whisk to combine, and then heat slowly, stirring occasionally.
From drmcdougall.com
By Heather McDougall
Jan 5, 2015
PREP-TIME: 40 MINUTES / READY IN: 1 HOUR, 10 MINUTES
A homemade chunky mushroom gravy brings fresh flavor to this green bean casserole, which is a whole-food, plant-based take on the classic holiday dish.
By Darshana Thacker Wendel
Nov 11, 2019
PREP-TIME: 30 MINUTES / READY IN: 1 HOUR
Worthy of center-table at your vegan Thanksgiving feast, this savory casserole dish is the perfect recipe to warm up a cold night. Hearty vegetables are roasted over a bed of lentils and topped with an umami-rich homemade gravy. The acorn squash is roasted with the peel on, creating a lovely texture in the final dish. Cinnamon and sage add an autumnal flair to the creamy sauce, while dried cranberries and pine nuts provide a delicious crunchy topping. It tastes the best fresh, so gather your family and dig in!
Tip: If you want to start this recipe a day ahead, you can prep the casserole (Steps 1-2), make the gravy (Steps 4-5), and pop both into the refrigerator. On the day of, roast the casserole (Step 3), reheat the gravy, and follow Step 6 to put it all together.
By Darshana Thacker Wendel
Nov 9, 2021
PREP-TIME: 10 MINUTES / READY IN: 20 MINUTES
Five simple ingredients come together in this colorful carrot recipe to create an eye-catching side dish that will brighten up any meal. Sliced carrots are simmered in veggie broth with aromatic thyme and sweet maple syrup until they’re fork tender and deliciously glazed. A sprinkling of toasted pecans adds a savory crunch to each bite, turning this simple recipe into a five-star side. Serve these maple-glazed carrots as part of your plant-based Thanksgiving feast, or alongside a hearty casserole when the weather starts to get chilly. You’ll love how quickly this comes together and how little cleanup there is at the end!