Almond Crescent Cookies are delicious and easy to make! These cookies are gluten-free and perfect for the winter holiday season. They can be vegan or non-vegan, depending on the butter you use. Ingredients Yield: 12-20 cookies Time: 25 minutes Almond Crescent Cookies Directions Nutrition Information …
Vegan Chick’n Tortilla Soup is a protein-dense dish that will be a crowd favorite. Made with lentils, black beans, sweet potato and more! You can substitute the vegan chick’n strips for jackfruit or chickpeas. This recipe makes a lot of soup, so it’s perfect for …
Curry Cauliflower & Black-Eyed Pea Soup is a hearty, protein-rich dish that is easy to prepare. This heart-warming dish is perfect for the cold weather months. Try serving over rice, and check the ingredients below for substitutions.
Chopped cilantro and lime juice (optional topping)
Cooked rice for serving (optional)
*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)
Directions
Begin by preparing all of your vegetables and set them aside.
In a medium-large pot on medium-high heat, add the onion, carrots, garlic, and ground ginger, and 1/4 of water. Bring the mixture to a simmer and cook for 5-10 minutes, stirring frequently.
Next, add the curry paste, curry powder, and a pinch of salt. Stir for 30 seconds.
Then add vegetable broth, coconut milk, and another pinch of salt. Stir until everything is well combined.
Add the cauliflower, green peas, and black-eyed peas, increase to high heat, and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 25 minutes or until cauliflower is tender.
Allow the soup to cool for 10 minutes. Serve over rice and garnish is cilantro and lime juice if desired.
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Black-Eyed Peas & Collards Soup is perfect for the cold weather months and a great New Year’s Day dish for a large gathering. This hearty soup is rich in protein, fiber, and vitamin A. For a meat version, try adding sausage. If you’re using raw …
Creamy Acorn Squash Soup with green acorn squash, purple kale, and blended to make a delicious and nutrient-dense soup. This recipe is perfect for Fall. For added protein, try topping with roasted chickpeas or tempeh cubes. Ingredients Serves: 4-6 Time: 60 minutes Creamy Acorn Squash …
Coconut Curry Split Pea Soup is lightly spicy and hearty. This low-carb dish is rich in protein and perfect for cold weather. For a low-fat option, simply remove the coconut milk and add another cup of vegetable broth.
Ingredients
Serves: 6-8 Time: 60-70 minutes
Coconut Curry Split Pea Soup
2 cups green split peas, rinsed
1/2 yellow onion, diced
1 large carrot, diced
1-2 celery stalks, diced
3 garlic cloves, minced
6 cups vegetable broth
1 can lite coconut milk
1 Tbs curry powder
1/2 tsp black pepper
1/4 chili flakes (optional)
1/2 tsp ground ginger
1 Tbs red curry paste
2 Tbs tomato paste
Directions
Begin by preparing your vegetables.
In a large stockpot, set heat to medium-high. Once hot, add olive oil.
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Hearty Red Bean Soup with onion, sweet potato, carrot, and bell pepper. This heart-warming dish is easy to prepare and is perfect for the cold weather months. For more protein, try adding red lentils or chicken. Ingredients Serves: 4-6 Time: 35-40 minutes Hearty Red Bean …
White Bean Rice Soup is a hearty, starchy, and plant-based soup that is perfect for the cold weather months. Try using wild rice and mushrooms in this recipe for a deeper flavor. Ingredients Serves: 4-6 Time: 45 minutes White Bean Rice Soup Directions Nutrition Information …
Stuffed Delicata Squash with plant-based sausage and mirepoix makes for a delicious and nutrient-rich meal. Try serving with grains such as quinoa or brown rice. You may also substitute for meat and dairy-based products in this recipe.
Ingredients
Time: 1 Hour 20 Minutes Serves: 2-4
Stuffed Delicata Squash
2 medium delicata squash
2 Tbs apple cider vinegar
Olive oil
2 plant-based or meat-based sausage, chopped
1/2 yellow onion, finely diced
1 small carrot, finely diced
1/4 cup baby bella mushrooms, diced
1 celery stalk, finely diced
1 tsp paprika
1/2 tsp ground thyme
1/2 tsp ground sage
1 tsp garlic powder
Salt & black pepper to taste
Optional toppings: chopped scallions, shredded mozzarella (vegan or non)
Directions
Begin by preheating the oven to 375ºF.
Then, cut the squash in half lengthwise and scoop out the seeds.
Lightly oil the inside of the squash, then place them on a baking dish, skin-side down.
Place the squash in the oven and bake for about 40 minutes or until tender.
Once the squash has been baked, brush lightly again with oil.
While the squash roasts, prepare the vegetables and sausage and set a skillet to medium heat.
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Roasted Acorn Squash Curry is a lightly sweet and spicy, rich and delicious dish. Aside from the tedious prep work for the squash, this recipe is pretty quick, easy, and worth the effort to dress up those fall ingredients. Ingredients Serves: 4 Time: 45-50 minutes …