Turkish Spiced Potato Vegetable Soup is a hearty and warm soup that is perfect for the winter months. Lightly spiced and rich in nutrients, this recipe is easy to make. Ingredients Serves: 4-5 Time: 45 minutes Turkish Spiced Potato Vegetable Soup *Turkish Spice Blend *Try …
Cilantro Lime Rice & Spicy Roasted Veggies makes for an easy dish that you can customize to fit your dietary preferences. We used a plant-based chorizo-flavored sausage and non-dairy Mexican-style cheese, but you can also try this recipe with chorizo and dairy cheese. If using …
Butternut Squash & Parsnip Soup with chickpeas and kale makes for a rich and delicious dish. The twist of lemon really rounds out the sweet, creamy flavor of the squash and parsnips and the chickpeas provide extra protein while the kale supplies nutrients and vitamins.
Ingredients
Serves: 6 Time: 40 minutes
Butternut Squash & Parsnip Soup
3 cups butternut squash, cubed
2 large parsnips
1 Tbs olive oil
1/2 yellow onion
3 garlic cloves
2 tsp paprika
1/2 tsp ground cumin
1 tsp turmeric, ground
1 tsp black pepper
4 cups vegetable broth (or 2 cups vegetable broth and 1 can coconut milk)
1/2 lemon, juiced
1 can chickpeas, drained & rinsed
3 cups kale, chopped & stems removed
Directions
Preheat the oven to 400ºF.
Prepare your butternut squash and parsnip, once cubed lay out on a roasting pan or tray.
Drizzle the squash and parsnip with oil and lightly sprinkle with salt and pepper.
Place in the oven and roast for 25-30 minutes or until lightly roasted and softened. Meanwhile, prepare your other ingredients.
Once the vegetables have roasted, remove them from the oven.
In a large stovetop pot, set heat to medium-high and add the onion and garlic. Cook together for 3 minutes, then add the squash and parsnip and a dash of the vegetable broth.
Cook together for 5 minutes, adding in the seasonings. Save the chickpeas, lemon, and kale for last.
Then, add the remainder of the vegetable broth and transfer the soup to a food processor or use an immersion blender to blend the soup.
Once blended, add the chickpeas, lemon, and kale, and stir in.
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Cauliflower & Tempeh Curry with rice is a quick and easy dish to prepare for dinner when you’re in the middle of a busy week. For a non-plant-based version, you can substitute the tempeh for chicken or try substituting the tempeh for chickpeas if you’re …
Roots & Lentil Soup is a rich soup that is lightly sweet and spicy. This dish makes for a complete protein that is easy to make and wonderful to enjoy in the colder months. Try mixing up the spice blend for different flavors such as …
Kale & Shaved Brussels Sprouts Salad makes for a light side dish, appetizer, or lunch that is easy to prepare and rich in vitamins and nutrients. You may substitute the dried cranberries for apples or pomegranate seeds for a seasonal fall salad or try substituting the walnuts for sunflower seeds or pepitas.
Ingredients
Kale & Shaved Brussels Sprouts Salad
2 cups kale, stems removed & chopped
3-4 large brussels sprouts, shaved & ends removed
1/2 cup red cabbage, chopped
1 Tbs dried cranberries
2 Tbs chopped walnuts
1-2 large scallions, chopped
Sweet Dijon Dressing
1 Tbs dijon mustard
1/2 Tbs honey or maple syrup
1 1/2 Tbs olive oil
1 Tbs apple cider vinegar
1/2 tsp salt
1/2 tsp black pepper
Directions
Begin by rinsing and drying your produce.
Then, prepare the kale, brussels, and cabbage by chopping them and adding them to a large bowl.
Toss well and add on the scallions, dried cranberries, and walnuts.
In a separate bowl, mix together the salad dressing.
Toss the dressing into the salad or serve on the side.
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Potato Lentil Soup is hearty, rich in protein and nutrients, and is perfect for the cold weather season. This heart-warming soup is easy to make and modify to your preference. Ingredients Potato Lentil Soup 4-5 red potatoes, quarter cut 1 large carrot, diced 3 garlic …
Vegan Arroz con Pollo, or rather Arroz sin Pollo, is a fully plant-based take on a classic Latin American dish of rice with chicken. This dish is low-cost, easy to make, and is a rich complete protein that is delicious! Ingredients Serves: 4 Time: 40 …
Then, reduce heat to medium-low and add the herbs, salt, and pepper, and stir together for 1 minute.
Next, add the diced tomatoes and cook for another 5-7 minutes. Add in the tofu and stir in well, continuing to cook for another 3-4 minutes.
Then, using an immersion blender or transferring the mix to a food processor or blender, blend the tofu mixture until smooth. Add in the coconut milk or cashew milk until creamy. Taste and adjust seasoning.
Return sauce to the pot once mixed and set heat to low and cover with a lid.
Then begin boiling water for your pasta.
In a small skillet, heat another dash of olive oil and cook the onion and squash until the onion is translucent and the squash has softened.
Drain the pasta water once it is cooked to the desired texture/doneness.
Mix the onion and squash in with the tofu sauce and then mix in the pasta until fully combined.
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For instance, if you find a recipe you like, pin it to your dinner inspiration board!
Tempeh Barley Chili is a quick 30-minute plant-based chili that is smoky and delicious! Using quick pearl barley and tempeh allows for an easy meal to prep that is nutrient-dense. For a vegetarian option, substitute the plant-based dairy substitutes for dairy options. For a meat …