This chickpea lentil vegetable curry is easy, heartwarming, and vegan-friendly, and sure to be enjoyed by any picky eater. It’s rich in plant-based protein while remaining soy and gluten-free. Watch the video for a quick walkthrough and follow the recipe directions below for more details. …
This video recipe is another spin on our Easy Oven-Roasted Vegetables for those who need something hearty in a hurry! We try to keep some staple produce around in order to make quick meals like this. Which is worth keeping in mind when you’re at …
Serves: 2-3 Prep Time: 10 minutes Cook Time: 35-40 minutes
This stir fry is a delicious vegan recipe that is quick and easy to pull together when you’ve got some of these cooking staples in your pantry.
1 cup uncooked white rice
1 pack of extra firm tofu
1/2 white onion, diced
1 carrot, diced
1/2 bell pepper, sliced
1 celery stalk, diced
1/2 zucchini, chopped
1 bok choy, chopped
Red Curry Paste
Sesame Oil
Soy Sauce
Rice Vinegar
Ground Ginger
Black Pepper
Optional: Chinese Five Spice, Cumin, Lime, Cilantro, Green Onions, Sesame Seeds, Sriracha
Serves: 1 Prep Time: 5 minutes An açaà bowl is perfect fuel for an easy, healthy vegan breakfast option. It can also be served up as a dessert or an afternoon fruit snack! It’s light, refreshing, and packed full of vitamins and nutrients. Ingredients (1) …
Unprepared for lunch? Try this quick and easy kale salad! Ingredients 1 cup kale, rinsed, dried & chopped 1 small carrot, diced 1/4 cup cucumber, diced 1 broccoli floret, chopped 1/2 Tbs Olive Oil & Balsamic Vinegar Pinch of salt and black pepper to taste …
Serves: 2-3 Prep time: 5 minutes Cook time: 12-15 minutes
1 can of cannellini beans, drained and rinsed
2-3 cups of kale, rinsed, dried & chopped
1 cup white mushrooms, sliced
1 Tbs apple cider vinegar
1 Tbs olive oil
1/2 tsp salt & black pepper
1 tsp dried oregano
1 tsp italian seasoning
1 Tbs lemon juice
2 garlic cloves, minced
1/2-1 cup vegetable broth
In a medium sized skillet, heat oil on medium-high heat.
Once hot, add mushrooms and saute for 3 minutes.
Add beans and seasonings. Stir for another 5 minutes.
Add apple cider vinegar and kale.
Add ½ c. of vegetable broth. Maintain medium heat and stir in for 3 minutes. Reduce heat to a medium-low simmer until broth is fully cooked out. Add more broth if needed, but keep an eye on the pan to avoid overcooking the bottom. Stir frequently. Once the kale has wilted, beans are soft, and the broth has cooked out, turn off the heat and serve. Pairs wells as a side dish to the main course or can be served as a vegan entree over quinoa or rice.
Vegetables are bright, colorful, and packed with nutrients our bodies need. But how do we cook them to ensure they’re delicious? And yet, many people have trouble cooking with them. Why should we learn tips on how to cook delicious vegetables.? Traditional recipes typically boil …
Here is why you need this kitchen guide: Due to COVID-19, people are spending more time at home. While some restaurants are staying afloat through carry-out and outdoor dining, we cannot solely rely on eating out. However, cooking at home can be intimidating. Even when …
Serves: 4 Prep time: 10 min. Total time: 30 min.
Ingredients
4 salmon fillets
1/2 c. teriyaki sauce
Oil/non-stick spray (to coat pan)
2 Tbs olive oil or sesame oil
Salt and pepper, to taste
Garlic powder and/or ground ginger
2 green onions, chopped
16 oz. green beans, de-stemmed
2 carrots, diced
Directions
If you’re looking to cut down on carbs, this Crustless Veggie Quiche makes for a delicious dish. Whether you’re serving up a hearty brunch or breakfast, give this quiche a try! Ingredients Serves: 6 Prep: 20 min. Total Time: 30 min. Crustless Veggie Quiche 1 …