May 2024

Wanna level up your veggies? Try out this Miso Butter Roasted Brussels Sprouts. The combination of miso and butter are so amazing with roasted veggies of your choice. Try this Miso Butter Roasted Brussels Sprouts which is a perfect blend of roasted Brussels sprouts, rich miso flavor, and creamy butter. Our dish is simple yet flavorful dish is perfect for those looking for a healthy vegan side dish or a quick roasted vegetable recipe. Ideal for those searching for easy vegetable recipes, this dish is perfect for holiday meals, weeknight dinners, or meal prep. 

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

2 lbs (908 g) Brussels Sprouts trimmed and cleaned
1 Green Onion sliced for garnish
2 Tbsp (30 g) Miso Paste
2 Tbsp (30 g) Vegan Butter melted
1 Tbsp (15 ml) Rice Vinegar
1 Tbsp (15 ml) Mirin
2 tsp (10 ml) Black Vinegar
1 tsp (5 ml) Toasted Sesame Oil
1 tsp (5 g) Garlic Powder
White Pepper to taste

𝗦𝗵𝗶𝗶𝘁𝗮𝗸𝗲 𝗥𝗶𝗰𝗲:

1 1/2 cups un cooked Rice
3 dried Shiitake Mushrooms chopped stem removed
1 Green Onion sliced
1/2 Tbsp (7.5 g) ground Mushroom Powder (You can also use an umami blend such as Trader Joe’s)
1 tsp (5 ml) Toasted Sesame Oil

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

Cut and trim the Brussels Sprouts. Peel away any loose or discovered layers and then cut them in half.

Mix together the melted Butter, Miso Paste, Sesame Oil, Mirin, Rice and Black Vinegars, Garlic Powder and Pepper. Reserve 2 Tbsp of the mixture for later.

Add the cleaned Brussels Sprouts to a large bowl and toss with the Miso Butter mixture.

Lay the Brussles Sprouts on a baking sheet in one even layer. Bake at 375 for 20 minutes. Flip and continue baking for another 15 minutes or until golden brown.

Make the rice according to package directions but add the Mushroom Powder, Mushrooms and Green Onion to the cooking vessel.

Serve Brussels Sprouts over Shiitake Rice and with a little extra Miso Sauce.

Here’s a Minted Mandarin Orange, Chickpea, Quinoa and Butternut Squash Salad. Minted Mandarin Orange is a refreshing and vibrant dish that combines the sweet, citrusy flavor of mandarin oranges with the cool, aromatic notes of fresh mint. Our recipe is simple yet elegant fruit salad is perfect for a light snack, a side dish, or a topping for desserts. Rich in vitamin C and antioxidants, Minted Mandarin Orange is not only delicious but also offers a healthy, immune-boosting option for anyone looking for a naturally sweet and refreshing plant-based dish.

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Cook for 30 minutes.
Serves 4

Ingredients:

2 mandarin oranges peeled and chopped
2/3 cups quinoa
1 can chickpeas drained 15 ounce c
1 cup butternut squash peeled cubed
1 avocado diced
3 baby bell peppers seeded diced
4 tablespoons mint chopped
2 limes juiced
1 mandarin orange juiced
1 pinch Salt
½ bunch kale chopped
2 teaspoons olive oil
1 pinch black pepper
1/2 teaspoon smoked paprika

Instructions:

Cook quinoa according to package. To yield two cups of cooked quinoa, cook 2/3 cup. When quinoa is cooked, spread onto a large platter or sheet pan and place in the refridgerator to cool.

Roast butternut squash by tossing in 1 teaspoon olive oil, sprinkling with salt and smoked paprika and roasting for 20 minutes on a sheet pan, turning once halfway. Let cool as you prepare the other ingredients.

In a large bowl put chilled cooked quinoa, chickpeas, bell peppers and mix thoroughly until well tossed
Add butternut, avocado, mint, lime juice,mandarin juice, salt and pepper, mandarin oranges and olive oil
Mix until all flavors and colors are melded.

Put on a bed of kale and top with some more avocado.

Here is the most wanting recipe for our Mediterranean Kalamata Hummus, a creamy and tangy dip made with rich Kalamata olives, chickpeas, and a blend of Mediterranean spices. Our special dairy-free hummus is perfect for anyone following a gluten-free vegan diet or looking for a high-protein vegan dip. If you are serving it as an appetizer or pairing it with veggie sticks, or spreading it on sandwiches, this hummus is a versatile and satisfying choice. We have packed with healthy fats, fiber, and plant-based protein, this Mediterranean hummus recipe is perfect for meal prep, parties, or a quick and nutritious snack.

Mediterranean Kalamata Hummus:

14 oz can white beans of choice, drained, liquid reserved (I like to use half cannelini beans and half chickpeas)
1-2 TBSP aquafaba (liquid from beans) (save the rest to use as an egg white substitute later!)
1 TBSP tahini (optional)
1-2 lemons, juiced (adjust to taste)
1/2 C pitted Kalamata olives
2 TBSP ground flax seed
1/2 tsp oregano, basil, parsley
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt and pepper

Method:

Place all ingredients in a food processor and mix until fully combined and super creamy. Season to taste.
Serve topped with high quality olive oil, olive tapenade, fresh parsley, crispy chickpeas, and sliced olives with veggies, bread, or crackers for dipping!

Here is the recipe for our Mediterranean Garden Salad which is a vibrant mix of fresh vegetables, including cucumbers, tomatoes, red onions, and kalamata olives, topped with vegan feta and dressed in a tangy Mediterranean dressing. Our famous and healthy vegan salad is perfect for anyone following a gluten-free vegan diet or looking for a low-calorie vegan recipe. We have packed with plant-based protein, fiber, and healthy fats, this Mediterranean salad is ideal as a vegan side dish, light lunch, or quick dinner. Whether you’re meal prepping or hosting a gathering, this easy vegan salad recipe will be a crowd-pleaser.

What’s in this bowl? A base of baby spinach and romaine lettuce topped with artichoke hearts, red onion, kalamata olives, cucumber, steamed beets, avocado, heart of palm, yellow and black cherry tomatoes, yum yum red and yellow baby bell peppers, basil, crushed pistachios and dried mint with a side of harissa and za’atar pear couscous.

FOR THE HARISSA ZA’ATAR PEARL COUSCOUS:
1 cup pearl couscous
1¼ cup water
1 tsp olive oil
1 tsp za’atar
½ tsp harissa
1 tsp sea salt

METHOD:

Combine all ingredients aside from the couscous in a pot and bring to a boil.
Add the pearl couscous, lower heat to simmer, cover and let cook until all liquid has been absorbed, ~10 mins.

Remove from heat and let sit covered 5-10 mins. Fluff with a fork and enjoy!

Here is the recipe for our Maple Curry Tempeh which is a delicious dish made with fermented tempeh, sweet maple syrup, and bold curry spices. High-protein vegan recipe is perfect for anyone following a plant-based diet or looking for a quick vegan dinner that’s both satisfying and healthy. Our dish is packed with fiber, plant-based protein and healthy fats which makes maple curry tempeh a great option for meal prepping or serving as a main dish with rice or vegetables. If you are looking for a low-calorie vegan recipe or a gluten-free vegan meal, this recipe delivers rich flavors and essential nutrients in every bite.

Ingredients:

This makes 3 servings

1 block tempeh – cubed
marinade
1/4 cup liquid aminos or soy sauce
2 tbsp sesame oil
2 tbsp apple cider vinegar
2 tbsp maple syrup
pinch salt/pepper
salt/pepper to taste
Sauce

1 garlic clove – minced
1/4 tsp grated or minced ginger
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 cup vegetable broth
1/4 cup maple syrup
3 tbsp liquid aminos or soy sauce
1 tbsp vinegar of choice
juice from 1/2 lime
1 tsp curry powder
1/2 tsp turmeric
1 tbsp arrowroot starch/powder (can sub tapioca flour or cornstarch)

optional sides, broccoli and quinoa or rice

INSTRUCTIONS:

Toss tempeh in marinade and let sit for at least 30 minutes.

Preheat oven to 400 degrees. Remove tempeh from the marinade and roast for 35 minutes. If cooking broccoli add this to the pan and roast for the same amount of time.

While tempeh is cooking, make your sauce. Heat a sauce pan with oil over medium heat. Add garlic, cumin seeds, mustard seeds, and ginger.

Cook for 5 minutes. Add all remaining ingredients except for the arrowroot powder and simmer for 5 minutes. Lastly add in your arrowroot starch and whisk in until sauce thickens – this will take under a minute.

Toss tempeh in sauce. Serve with rice and greens of choice

Looking for the perfect vegan pasta salad that’s packed with flavor and nutrients? Here is our Loaded Vegan Pasta Salad with a zesty garlic herb dressing, made with fresh veggies, cherry tomatoes, cucumber, and avocado. The garlic herb dressing in the our recipes adds a bold flavor that complements the whole grain pasta, making it a satisfying, high-protein vegan recipe. Share with your with with this plant-based salad packed with fiber, healthy fats, and vitamins, while keeping your meal both delicious and nutritious.

Ingredients:

FOR THE ZESTY GARLIC HERB DRESSING
¼ cup olive oil
¼ cup lemon juice
1 large clove garlic
1 tbsp fresh dill
1 tbsp fresh mint
1 tsp sea salt

Instructions:
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Combine all ingredients in a high speed blender and pulse till smooth. Enjoy!

This content reads as if it is human-written. Enjoy this fresh and healthy vegan salad with our Loaded Lentil Quinoa Summer Salad. We have packed it with protein-rich quinoa, fiber-filled lentils, and vibrant fresh vegetables, this zesty garlic herb dressing adds a deliciously bold and tangy twist. This content reads as if it is human-written. Our special dish is perfect for meal prep, a summer picnic, or a light vegan lunch, this high-protein salad offers a balance of healthy fats, fiber, and essential nutrients. 

Ingredients for Loaded Lentil Quinoa Summer Salad:

SERVES 2

1/2 C quinoa, cooked and cooled

1/2 C green lentils, boiled for 12 minutes and cooled

1/2 bunch lacinto kale, chopped and massaged for 15-20 seconds with 1/2 tsp EVOO + 1 lemon, juiced

1 C sunflower greens

1 C arugula

1/2 C finely grated purple cabbage

1/4 red onion, finely chopped

1/2 C castellavano olives, halved

1 C heirloom cherry tomatoes, halved

1/4 C sun dried tomatoes, chopped

1/4 C crispy chickpeas

1 TBSP pine nuts, toasted

Lemon Balsamic Pine Nut Vinaigrette:

1/4 C balsamic vinegar

1 lemon, zested and juiced

1 tsp dried parsley

1 garlic clove

1 tsp Dijon mustard

1 TBSP pine nuts

salt and pepper

Method:

Toss greens, quinoa, lentils, and cabbage in a large bowl. Divide between serving bowls.
️Top with remaining ingredients.
️Add all ingredients for dressing to a blender and purée until combined. Season to taste.
️Drizzle dressing over salads and toss to combine!

Indulge in these crispy loaded sweet potato fries drizzled with a bold buffalo sauce and paired with a tangy zesty garlic herb dressing. Vegan recipe combines the rich flavor of sweet potatoes with the kick of buffalo sauce and making it the perfect vegan appetizer or side dish for any occasion. We have packed it with fiber, healthy fats, and a burst of plant-based protein, these buffalo sweet potato fries are a deliciously satisfying and nutritious snack. Our sweet potatoes is great for a game day treat, meal prep, or a party appetizer.

Ingredients:
2 large sweet potatoes
1 tbsp avocado oil
2 tbsp cornstarch
1 tsp paprika, onion and garlic powder each
1/2 tsp salt

1/4 cup buffalo sauce
1 tbsp melted vegan butter

Plus:
Coconut bacon chips, chopped pickles or relish, parsley, chives, peppers

Method:

Preheat oven to 450 F/225 C.

Cut sweet potatoes into large sticks (as evenly as possible), rub them with avocado oil, then sprinkle them with cornstarch and seasoning. I use a small sieve for the cornstarch to ensure an even, thin layer.
Bake them on a with parchment paper lined baking sheet for 30 minutes, and carefully flip them after 20 minutes.

Make sure your pan isn’t too crowded, and the fries aren’t overlapping for the best result.

Mix hot sauce and vegan butter, and drizzle sweet potatoes with the sauce.

Take fries off the baking sheet (keep them on the parchment paper), and bake them on the oven rack for 10 more minutes.

Here is the recipe for our comforting vegan soup recipe which combines hearty lentils and lasagna noodles. Our mouth watering soup is a great way to enjoy the delicious flavors of lasagna in a soup form. ​

What you need:

12 lasagna sheets, broken in half

1 med onion diced, 1 tbl olive oil

3 garlic cloves minced, 1 tbl Italian seasoning

1/2 tsp crushed red pepper, 2 tbl tomato paste

3 tsp red wine vinegar

1 cup red lentils

28 oz can whol peeled tomatoes

1 cup unsweetened coconut milk

3 cups water, 2 tsp vegan Worcestershire sauce

1 handful spinach (optional)

1/4 cup chopped fresh basil

What you do:

Cook lasagna pieces according to al dente directions.

On stovetop, using a large pot or dutch oven, heat oil over med heat, wait till hot, add onions, season liberally with s/p, & sauté 8-10 min until golden & translucent, add garlic, continue to cook while stirring until fragrant 1-2 min.

Add seasoning, tomato paste, & cook until paste becomes a deep red about 2 min.

Add vinegar, scraping brown bits off the bottom of the the pot.

Add tomatoes, water, lentils, salt/pepper, mix, mashing tomatoes into pieces, bring to a boil, then simmer till lentils are tender, 10-15 min.

Add Worcestershire sauce, adjust seasonings if needed.

Using immersion blender, pulse soup till smooth, or transfer in batches to a food processor/ blender
Bring back to pot, add coconut milk & spinach, heat through till warmed & spinach has wilted. Top with fresh basil & vegan parm.

Serve by placing noodles in individual bowls, then ladling soup on top. Top with fresh basil & vegan parm. Enjoy!!

Lets warm up with this Lemon Chicken and Orzo Soup which is a comforting chicken soup recipe and we have packed with tender chicken, orzo pasta, and a zesty lemon broth. Our healthy soup is  now rich in protein, vitamins, and minerals, making it a nourishing option for lunch or dinner. In our recipe, the citrusy lemon flavor adds a refreshing twist, while the orzo pasta provides the perfect texture to complement the chicken. Ideal for meal prep or a cozy family dinner, this soup is easy to make and perfect for weeknight meals.

Here’s another easy and super delicious soup! It’s hearty and comforting, perfect to throw together

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

1 1/2 cups Soy Curls (you can sub 1 can chic peas)
1/2 med Onion chopped
2 cloves Garlic minced
2 Celery stalks chopped
2 Carrots peeled and chopped
2 Tbsp of Vegan Butter
1 Tbsp Grape Seed Oil
2 tsp Poultry Seasoning
1 1/2 tsp of Thyme
2 Tbsp Flour
6 cups of No Chicken Broth
1 cup Orzo uncooked
2 cups Spinach chopped
1/3 cup Lemon Juice
Salt & Pepper to taste

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

Break apart the Soy Curls into smaller pieces and add them to a large bowl with 1/2 tsp of Poultry Seasoning and enough Hot Water to cover them. Set aside

Melt the Butter in the Grape Seed Oil and sauté the Onions and Celery until the Onions become translucent.

Add in the Carrots and Garlic until the Garlic becomes fragrant and then add in the Thyme and remaining Poultry Seasoning. Let cook 1-2 minutes.

Add in the Flour and mix well to coat all the veggies. Keep mixing for a minute to help cook out the raw Flour taste.

Add in the No Chicken Broth and mix well. Allow everything to come to a boil. Then lower the heat, cover and simmer for 15 minutes.

Add in the Chicken Soy Curls, Bay Leaf and cook for another 5 minutes.

Add in the Orzo and cook for 10 minutes covered. Stir occasionally to prevent the Orzo from sticking.

Add in the chopped Spinach and once it has wilted add in the Lemon Juice. Season with Salt & Pepper before serving.