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Plant Based Dinner Recipes

Are you looking for plant based dinner recipes? These vegan dinner recipes are perfect after a long day at work or school and can be whipped up in no time.

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Recipe by: Antoine Robert

Dark Olive Pita-pizza

Ingredients

For the tomato sauce

  • 2 large tomatoes, diced
  • 4 sun-dried tomatoes
  • 3 tbsp tomato puree
  • 1 tbsp apple cider vinegar
  • 1,5 tsp maple syrup
  • 2 cloves of garlic
  • 1 large handful of fresh basil
  • 1 tbsp dried oregano
  • 1,5 tsp dried thyme
  • salt, pepper

Toppings 

  • 1 cup of olives, halved
  • 1⁄2 cup of smoked tofu, diced
  • 10-12 pickled red pepper sliced
  • 1⁄2 zucchini, thinly sliced or shaved
  • 3 tbsp vegan parmesan or mozzarella
  • fresh basil

Method:

  1. Prepare toppings. Dice tofu, slice red pepper, halve olives and shave zucchini.
  2. Combine ingredients for the tomato sauce in a blender and blend until smooth.
  3. Place the pitas on a baking sheet and spread tomato sauce on top. Scatter the olives, tofu, pepper and shaved zucchini over the pitas.
  4. Bake for 15-20 minutes at 200°C/400°F. Serve with vegan parmesan and fresh basil on top. Enjoy!

Pan Fried Bok choy with crispy mushroom

Ingredients

For the mushroom topping:

  • 1 TB toasted sesame oil
  • 2 cups finely chopped oyster mushrooms (or any mushroom of your choice)
  • 4-6 cloves garlic, minced
  • 4 slices spring onions
  • 1 tablespoons hoisin sauce
  • 1 tablespoons soy sauce
  • 2 teaspoons Maizena , combined with 2 tablespoons water
  • 1 teaspoon sriracha
  • sesame seeds

for the bok Choy  

  • Sunflower oul
  • 6 pieces of baby bok choy, base left intact, but sliced lengthwise

Method:

To make the mushroom topping:

  1. Warm the sesame oil in a medium-sized saucepan over medium heat. Add in the mushrooms, stir to coat, then allow to slightly brown for a few minutes. Don't stir during this time.
  2. After a few minutes , give it a stir and allow to develop a slightly golden color throughout. Add in the garlic, adding in a few splashes of water or turning the heat own slightly if it starts to stick. Allow to sauté for a couple of minutes. Add in the scallions and stir until soft.
  3. Stir in the hoisin and soy sauce. Turn the heat up slightly, then add in half of the Maizena and stir. It should start to thicken up. Add the other half to achieve the desired consistency. Set aside to cool.

To grill the bok choy:

  1. Preheat a grill pan over medium high heat. Drizzle with a little oil and, working in batches, place the boy choy flat-side down. Place a weight on top (like a cast iron pan) to get darker grill marks.

To serve:

  1. Transfer the bok choy to plates. Spoon the mushroom topping over the top. Add the desired amount of spicy sauce and finish with a sprinkle of sesame seeds and reserved scallions. Serve immediately.

Warm potato and spinach in creamy sauce

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced white onion
  • 2 large garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 12 ounces vegan sausage, chopped
  • 5 pound bag potatoes, quartered
  • 2 cubes vegetable stock + 500ml water
  • 3 cups baby spinach
  • 1/4 cup coconut cream

Method:

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, oregano, basil, red pepper flakes, pinch of salt and pepper, and sausage and cook for 8-10 minutes, or until sausage is lightly browned and onion has cooked down. Stir often so the sausage doesn’t stick to the bottom of the pan.
  2. Add the potatoes and cook another 2-3 minutes, stirring often.
  3. Add in the vegetable broth and increase heat to a low boil, then reduce to low and simmer for 10-15 minutes until potatoes are tender.
  4. Stir in the spinach until wilted, then remove from heat. Stir in the cashew cream, mixing to just combine, and taste for seasoning. Depending on the saltiness of your broth (I typically favor a low-sodium broth), you may need more salt/pepper.
  5. Serve!

Tofu spaghetti Carbonara

Ingredients

  • pasta of your choice (500 g)
  • Firm tofu (275 g)
  • 1/2 cup coconut cream
  • 1/2 cup vegan parmesan
  • 1/4 cup nutritional yeast (4 tbsp)
  • 2 tbsp lemon juice
  • 1 tbsp tahini (or extra virgin olive oil)
  • 1 tsp turmeric powder
  • 1/2 tsp sea salt
  • 1/8 ground black pepper
  • Fresh parsley to taste

Method:

  1. Cook the pasta according to package directions.
  2. Place the rest of the ingredients in a blender and blend until smooth.
  3. When the pasta is ready, strain it and place it in a frying pan or in the same pot you’ve cooked the pasta, add the sauce and cook over medium-high heat for about 2 to 3 minutes, stirring constantly.
  4. Serve with some fresh parsley on top (optional).

Tofu in a slow cooked tomato sauce

 

Ingredients

  • 1 tablespoon olive oil (optional)
  • 4 large cloves of garlic
  • 1000 ml can diced tomatoes
  • Salt & pepper to taste I used 1 teaspoon salt & 1⁄2 teaspoon pepper
  • 2 teaspoons dried herb
  • 1/2 teaspoon dried chili flakes use less if you prefer less heat
  • 1 teaspoon sugar optional but helps to bring out the tomato flavour
  • 1 block of unpressed medium tofu cut into rounds (around 350g although this doesn't have to be exact) see recipe note
  • Salt

Method:

  1. Warm the olive oil in a skillet and cook the garlic over medium heat until just starting to turn a little brown. (use a drop of water instead of the oil to keep the recipe oil-free).
  2. Add the tomatoes, salt, pepper, chili flakes, herbs and optional sugar.
  3. Simmer over a medium heat for 5 minutes then add the tofu rounds.
  4. Turn down the heat to medium-low and simmer for 15 minutes until the sauce is thickening up a little and the tofu is soft and heated through.
  5. Sprinkle the tofu with a little Salt just before serving.
  6. Serve with toast, crusty bread or baguette to enjoy all the sauce.

Farro with parsley pesto

Ingredients:

Parsley Pesto

  • 1 bunch of parsley (roughly 2 cups once stems are picked)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup brazil nuts (or almonds/walnuts/pine nuts)
  • 1 tsp coarse salt
  • 4 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/2 lemon, juiced

Salad 

  • 2 cups, farro, rinsed and drained well 
(Or bulghar wheat)
  • 6 cups water
  • 2 cups spinach
  • 1 can white kidney/cannellini beans
  • 1/3 cup parsley pesto
  • Pepper and salt to taste
  • 1/2 lemon juiced

Description 

  1. To make the parsley pesto, in a food processor, combine parsley, olive oil, nuts, salt, garlic, nutritional yeast and lemon juice and process until uniform in texture and the parsley has been completely chopped into small bits.
  2. Cook farro in 6 cups of water over medium heat. Cover and stir occasionally to check texture. Once cooked through (the ends will have popped a bit and they'll be tender and chewy), add the spinach and cook until wilted. Drain and rinse with cold water and drain.
  3. To make the salad, toss farro, spinach, beans, and parsley pesto until well combined. Add salt and pepper to taste, and drizzle lemon juice on top to serve!

Beetroot & quinoa salad

Ingredients

  • 1⁄2 cup of quinoa
  • 1 cup of diced carrot
  • 1 cup of diced beetroot
  • 1 cup of chopped kale
  • 1 cup of chopped sauerkraut
  • 2⁄3 cup of diced pickles
  • 1 bunch of fresh dill, chopped
  • 2⁄3 cup of toasted walnuts, chopped

For the dressing 

  • 1 lemon, juice
  • 1 tbsp mustard
  • 1⁄2 tsp maple syrup
  • 1⁄2 tsp sweet paprika powder
  • salt, pepper

Description 

  1. Add quinoa, diced carrots and beets with slightly salted water to a pot and bring to a boil. Reduce to a simmer and cook for 10-15 minutes, or until quinoa is ready. Let cool a bit then add to a big salad bowl.
  2. Meanwhile prepare kale, sauerkraut, pickles, dill and walnuts, then add to the bowl too.
  3. For the dressing whisk together lemon juice, mustard, maple syrup and paprika powder, and season with salt and pepper. Pour dressing over the salad and mix well.
  4. Serve immediately or chilled with a dollop of cashew sour cream. Enjoy!

Soba noodles with mushroom and peanut satay sauce

Ingredients

Peanut sauce:

  • 1⁄4 cup creamy, natural peanut butter
  • 11⁄2 tablespoons sesame oil
  • 1 teaspoon soy sauce or tamari, more to taste
  • 11⁄2 teaspoons rice vinegar or fresh lime juice, more to taste
  • 1⁄2 teaspoon freshly grated ginger
  • 1⁄2 to 1 teaspoon sriracha
  • Water, to thin, if necessary

Noodles and veggies: 

  • 1package soba noodles (or pasta, or rice noodles)
  • Shiitake mushrooms
  • 2 aubergine
  • 1 Red peppers
  • 3 Sprigs of spring onion
  • 1 tablespoon sesame seeds
  • 2 tablespoons crushed peanuts

Description:

  1. In a small bowl, mix together the ingredients for your peanut sauce. Taste and adjust seasonings, add more tamari if it's not salty enough, add more rice vinegar or lime juice for more tang.
  2. Cook noodles until al dente.
  3. Heat a skillet to medium , add a little oil. Add the mushrooms & aubergine let cook for a few minutes until the mushrooms become soft. Add the red pepper and spring onions and cook for a few minutes more. Add a splash of soy sauce if you wish.
  4. Toss noodles with as much of the peanut sauce as you like. Add veggies and season to taste.
  5. Top with sesame seeds and crushed peanuts. Serve warm or cold.

Mild chickpea curry

Ingredients

  • (105 g) chopped red onion
  • 1 knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon sunflower oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 3 cloves
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄2 teaspoon or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper
  • 1⁄4 teaspoon cayenne pepper
  • 250ml coconut milk 
(tinned is fine)
  • 3⁄4 cup ripe mango pulp or puree unsweetened
  • 1⁄2 teaspoon or more salt
  • 5 cups cooked chickpeas drained
  • 1 tsp apple cider vinegar optional
  • 1 tablespoon Garam Masala
  • Chopped cilantro, for garnish

Description 

  1. In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons or more of water. Alternatively, mince the onion, ginger and garlic and set aside.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds and cook for 1 minute or until the seeds change color. Add bay leaves, and cloves and cook until the bay leaf changes color.
  3. Add the pureed onion and cook until the onion mixture is dry and does not smell raw (if you dont cook the onion long enough the sauce will taste oniony in the end). Stir occasionally to avoid sticking, 8 to 10 minutes (Cook time will be shorter with minced onion etc. vs pureed.). Add cinnamon, garam masala and cayenne and mix well. Add the coconut milk, mango pulp, salt, and mix well.
  4. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Add chickpeas and mix in. Reduce the heat to low medium and cook uncovered until the sauce thickens and desired consistency is achieved, 10-15 minutes. Taste and adjust the salt and tang. Add lemon or vinegar for tang, add 1/2 tsp sugar or maple for sweetness if the mango was not sweet enough. Add a dash of black pepper. At this point you can fold in some baby greens. For creamier, fold in some vegan cream (cashew cream, soy cream etc).
  5. Remove the Bay leaf and discard. If you can find the whole cloves, fish them out and discard. Garnish with cilantro and a good dash of garam masala and cayenne and serve hot over rice with roasted vegetables, or with flatbread. You can also add some cubed ripe mango as garnish.

Mushroom broth with tofu

Ingredients:

  • 1/2 julienned red onion
  • 1/2 julienned red bell pepper
  • 3 sliced mushrooms
  • 2 cloves of garlic, finely chopped
  • 1/2-inch piece of ginger root peeled and finely chopped
  • 1/2 Thai chili, finely chopped
  • 2 cups vegetable broth or water (500 ml)
  • 1 14-ounce can coconut milk (400 ml)
  • 1 tbsp coconut, cane or brown sugar
  • tofu, cubed (275 g)
  • 1 tbsp soy sauce
  • The juice of half a lime
  • A handful of fresh cilantro, chopped

Description:

  1. Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and sugar in a large pot.
  2. Bring it to a boil and then cook over medium heat for about 5 minutes.
  3. Add the tofu and cook for 5 minutes more.
  4. Remove from the heat, add the tamari , lime juice and fresh cilantro .Stir and serve.
  5. Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.

Red peppers stuffed with kidney beans

Ingredients

  • 3 red peppers
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 3 spring onions, sliced
  • 1⁄2 tsp chili powder
  • 1 x 400g tins kidney or black beans, drained and rinsed
  • 1 large tomato, diced
  • 1 small tin, approx 150g of sweetcorn, drained and rinsed
  • Salt and pepper, to taste

To serve 

  • Optional extras: Guacamole, salsa etc.

Method:

  1. Preheat the oven to 180C
  2. Chop the red peppers in half and remove the seeds. Add to a roasting tin and drizzle with olive oil. Cook for approximately 15-20 minutes until slightly browned and softened but still firm enough to retain it's shape.
  3. Meanwhile, add the garlic, onion and a small splash of water to a frying pan. Cook on a medium heat for a minute, then add the chili powder and beans. Add some more water (about a tabelspoon or two) and cook for a few minutes, until the beans are softened and moist. Partially mash them with a fork or masher so you have a chunky bean paste.
  4. Stir in the chopped tomato, sweetcorn and salt & pepper.
  5. Spoon the mixture in to the pepper halves and return to the oven for another 5-8 minutes, just to warm through.
  6. Serve hot with the guacamole. Serve and enjoy!

Mexican bean soup

Ingredients

  • 1 tbsp sunflower oil
  • 1 small yellow onion, thinly sliced
  • 2-3 cloves garlic minced
  • 4 cups sweet potatoes, peeled and cubed into 1cm piecea
  • 2 cups vegetable broth
  • 1 1/2 tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 cans kidney beans, drained and rinsed
  • 2 tbsp maple syrup
  • salt and pepper, to taste
  • a few fresh springs of coriander
  • 2 sprins onions, diced
  • 3 small corn tortillas, toasted and sliced (optional)

Method:

  1. Turn your Instant pot to sauté, add oil, and let it heat up for 30 seconds. Once oil is hot, add onions and sauté for about 5 minutes, stirring occasionally, until onions are translucent and fragrant.
  2. Add garlic and sauté for another 30 seconds.
  3. Add cubed sweet potatoes, chili powder, cumin, paprika, and cayenne pepper, stirring until vegetables are well coated.
  4. Add vegetable broth, beans, tomatoes, maple syrup, and bourbon. Secure the lid on the Instant Pot and set mode to "soup". Set a time for 15 minutes. Once timer goes off, lid should release itself. If it doesn't, turn air valve to "venting" until the pressure has been released. Remove lid and check to make sure the sweet potatoes are tender.
  5. If using tortillas , lightly oil a cast iron skillet and pan fry the tortillas on each side for 2-3 minutes until crispy. Remove from heat and let cool before cutting into thin strips.
  6. Serve with coriander, spring onions  ,and toasted tortillas.

Cauliflower Pad Thai

Ingredients

  • 1 lb. firm tofu
  • 1 medium-sized head of cauliflower
  • 2 tablespoons sesame oil, divided
  • 1 tablespoon minced ginger
  • 3 cloves garlic, minced
  • 2 carrots, diced (about 1 cup)
  • 1/2 cup peas, thawed if frozen
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons cashews
  • 3 tablespoons soy sauce (or Tamari for gluten-free version)
  • sesame seeds, for garnish

Description

  1. Press and drain the tofu (either by wrapping the tofu in paper towels and placing under a heavy object, or by using a tofu press)
  2. Lightly crumble the tofu in a large bowl and set aside.
  3. Cut the cauliflower into florets, discarding the tough inner core. Working in batches if needed, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”
  4. Set aside.
  5. In a large wok, heat the sesame oil over medium heat. Add the ginger and garlic and lightly stir fry for 30 seconds – 1 minute until just golden brown and fragrant. Add in the crumbled tofu and stir-fry for 5 minutes, stirring often, until tofu is golden in color and cooked through.
  6. Remove tofu from wok and add the remaining 1 tablespoon of sesame oil.
  7. Add in the carrots and sauté until tender,about 2 minutes. Stir the peas,and cauliflower “rice” into the wok, mixing the ingredients thoroughly.
  8. Cook, stirring often, until the cauliflower is tender, 5 to 8 minutes. Stir in the cooked tofu, green onions, cashews and soy sauce.
  9. Garnish with sesame seeds ,if desired.

Sweet and Sour tofu

Ingredients

Noodles:

  • (170.1 g) brown rice vermicelli or rice noodles
  • 1 tsp lime juice or lemon
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp red pepper flakes optional

Sticky Sesame Tofu: 

  • 1 tsp oil
  • 340g firm tofu
  • 2 tsp sesame oil
  • 1/2 (large red bell pepper thinly sliced
  • 1/2 or 1 large green bell pepper thinly sliced
  • 1 hot chili green
  • 1/2 cup sliced carrots
  • 1/2 to 1 cup other veggies of choice
  • 5 cloves of garlic finely chopped
  • 1 tbsp minced ginger peel ginger and mince
  • 1/3 cup (77.33 ml) soy sauce or tamari
  • 1/4 cup (80.5 g) maple syrup
  • 2 to 3 tbsp rice vinegar
  • 2 to 3 tsp sriracha
  • 1 tbsp orange juice optional
  • a generous dash of black pepper
  • 1/4 tsp (0.25 tsp) salt
  • 1 tbsp cornstarch or use arrowroot starch
  • 1/4 to 1/2 cup (62.5 ml) water
  • coriander for garnish ,1 tbsp toasted sesame seeds for garnish, pepper flakes as needed

Method:

  1. Prepare the vermicelli/rice noodles according to instructions on the package. Rinse in Cold water and transfer to a bowl. Add a dash of lemon or lime juice, pepper flakes and 1/2 tsp sesame oil (optional) and toss. Divide into 2 or 3 serving bowls.
  2. Wrap the tofu in paper towel and then a kitchen towel. Place a heavy book on it for 5 minutes. unwrap and cube into small cubes. (or press using tofu press and cube)
  3. Heat 1 tsp oil in a skillet over medium heat. When hot, add the cubed tofu and cook for 5 to 7 minutes until golden on some sides. Transfer to a bowl.
  4. Add sesame oil, peppers, chile pepper and other veggies if using. Cook for 3 to 4 minutes.
  5. Add garlic and ginger and cook for 3 minutes. Stir occasionally.
  6. Add the sauce ingredients till salt and mix. Add the crisped tofu and bring the 
mixture to a good rolling boil. 3 to 4 minutes
  7. Mix cornstarch with water in a bowl to make a slurry. Add cornstarch slurry and continue to cook until the sauce thickens. Taste adjust heat and sweet. Add some coconut sugar/sweetener or cayenne if needed.
  8. Divide into the serving bowls. Garnish with toasted sesame seeds, pepper flakes and coriander. Add crunchy sides as sliced cucumber, sprouts or carrots.

Macaroni tofu with spinach

Ingredients

For the tofu:

  • 1 tbsp grapeseed oil (or cooking oil of choice)
  • 1/4 tsp black salt
  • 1/2 tsp garlic powder
  • 2 tbsp soy sauce
  • 1 block of firm tofu (454 g), cut into 1cm pieces

For the cheese sauce:

  • 1 cup unsweetened non-dairy milk
  • 2 tsp cornstarch
  • 1 tsp red curry paste (use a heaping tsp if you like it spicy!)
  • 1 tsp garlic powder
  • 1 1/2 cups vegan cheddar cheeze shreds

To assemble 

  • 2 cups uncooked macaroni
  • 1 cup kale
  • 3 heaping cups of baby spinach (you can use only kale or only spinach if you'd prefer)
  • 1/2 tsp kosher salt (to taste)

Method:

For the tofu: 

  1. Pre heat a pan over medium heat. In a bowl, mix oil, black salt ,garlic powder, and soy sauce until combined. Toss cut tofu in the sauce until coated. Add to heated pan and cook until browned and extra moisture is cooked off. Set aside.

For the cheese sauce:

  1. Bring a large pot to a boil and cook 2 cups of macaroni until tender.
  2. Meanwhile, heat a small pot over medium heat.
  3. In a small bowl, make a paste with 2 tbsp of non-dairy milk and 2 tsp cornstarch (whisk until cornstarch is dissolved and no lumps remain). Mix in red curry paste until incorporated into the slurry.
  4. Add remainder of non-dairy milk to pot, then pour in red curry slurry, garlic powder, and vegan cheese. Stir until cheese is melted and you get a thick but smooth cheese sauce.
  5. Before macaroni is completely cooked, add kale and spinach to the pot and cook until wilted. Drain macaroni and greens, then transfer back into the pot.
  6. Stir in cooked tofu and cheese sauce and mix until well combined.
  7. Add salt to taste, and serve!

General Tso’s Sweet and sour tofu

Ingredients

for the general tso’s tofu

  • tofu (275 g), cubed
  • 2 tbsp tamari or soy sauce
  • 1 tbsp apple cider vinegar
  • 6 tbsp cornstarch
  • Oil of your choice, I used extra virgin olive oil
  • 2 cloves of garlic, minced

for the sauce 

  • 3 tbsp tamari or soy sauce
  • 3 tbsp apple cider vinegar
  • 3 tbsp vegetable stock or water
  • 3 tbsp cane, coconut or brown sugar
  • 1 tbsp cornstarch
  • 1/8 tsp red pepper flakes, optional

Description

  1. Place the tofu cubes in a bowl or shallow dish.
  2. Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.
  3. Drain the tofu and discard the marinade.
  4. Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.
  5. Once the tofu cubes are coated with the cornstarch , heat some oil in as killet and add the tofu cubes. I used extra virgin olive oil, but any oil will do.
  6. Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.
  7. Add the garlic to the skillet (add more oil if needed) and cook over medium- high heat for about 1 to 2 minutes, stirring frequently until golden brown. Set aside.
  8. Mix all the sauce ingredients in a bowl (tamari or soy sauce, apple cider vinegar, vegetable stock or water, sugar, cornstarch and red pepper flakes). Set aside.
  9. Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently.
  10. Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.
  11. Serve with some cooked white rice and garnish with some sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days.

Gemelli pasta with with chopped basil

Ingredients

  • 1 pound bag of gemelli pasta (or any shape that you like) – Check the ingredients for eggs. I use Garofalo brand.
  • 1/2 cup of packed basil leaves – chopped
  • 1/2 cup of purple basil leaves – chopped
  • 2 tablespoons of chopped sage
  • 2 tablespoons of chopped oregano
  • 1 tablespoon of chopped rosemary
  • 1 large clove of garlic - minced
  • 3 tablespoons of extra virgin olive oil
  • Salt and pepper to taste

Method:

  1. Bring a full pot of water to a boil and salt the water with a teaspoon of salt. Add the gemelli pasta and cook according to the instructions on the bag. Usually nine minutes.
  2. When the pasta is done, drain it in a colander and put it back in the pot.
  3. Heat the olive oil in a small saucepan on medium heat. When it’s hot (but not smoking) add the garlic and herbs and stir for thirty seconds. They will sizzle, remove from the heat if the oil begins to smoke. Pour the oil and herbs on the pasta and stir to coat. Salt and pepper to taste.
  4. Enjoy!

Vegetable stir fry with peanut sauce

Ingredients

  • 1/2 cup white or red quinoa (well rinsed and drained)
  • 1 cup water
  • 1 cup greens beans (trimmed)
  • 1/2 medium red bell pepper (thinly sliced)
  • 3/4 cup mung bean sprouts
  • 2/3 cup thinly shredded red cabbage
  • 2 whole carrots (thinly sliced with a knife or mandolin)

SPICY PEANUT SAUCE

  • 1/3 cup salted creamy peanut butter
  • 1 Tbsp gluten-free tamari (or soy sauce if not GF)
  • 2-3 Tbsp maple syrup (to taste)
  • 3 Tbsp lime juice
  • 1 tsp chili garlic sauce (more to taste // 1 Thai red chili, minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)
  • 3-4 Tbsp water (to thin)

FOR SERVING optional 

  • Coriander
  • Lime wedges
  • Red pepper flake

Method:

  1. Heat a small saucepan over medium heat and add rinsed, drained quinoa. "Toast" for 3-4 minutes, stirring frequently, to remove excess liquid and add a nutty flavor to the quinoa. Then add water, stir, and bring to a low boil. Then reduce heat to a simmer, cover, and cook for about 18-20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid, and set off heat.
  2. While quinoa is cooking, steam green beans until just tender . You can do this either in the microwave (covered, in 1-minute increments) or by placing green beans in a steamer basket inside a large saucepan filled with 1 inch of water. Bring the water to a simmer on medium-high heat, cover, and cook until just tender - about 4 minutes.
  3. Once steamed , add green beans to a bowl of ice water to "shock" them(stop them from cooking). Set aside.
  4. Make peanut sauce by adding peanut butter, tamari ,maple syrup, lime juice, and chili garlic sauce/Thai chili/red pepper flake to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml) at a time until a semi- thick but pourable sauce is formed.
  5. Taste and adjust flavor as needed, adding more tamari for saltiness, lime juice for acidity, maple syrup for sweetness, or chili garlic sauce/Thai chili/red pepper flake for heat! You want this to be a balance of tangy, sweet, salty, and spicy, so don't be shy with the seasonings!
  6. To serve ,divide quinoa between 2 serving bowls(as original recipe is written // adjust if altering batch size) and top with green beans, red bell pepper, mung bean sprouts, and carrots. Serve with peanut sauce and any additional toppings (optional), such as cilantro, lime wedges, and red pepper flake.
  7. Store leftovers separately in the refrigerator up to 4-5 days (peanut sauce keeps for 1+ week). Best when fresh.

Green olive pasta with hummus

Ingredients

  • your favorite pasta (I used gluten free)
  • 1 cup hummus
  • 1/3 cup water
  • 5 cloves garlic, minced or pressed
  • 1/2 cup olives
  • 1/2 cup walnuts
  • 2 Tbs dried cranberries, optional
  • salt, pepper to taste

Description

  1. Cook the pasta according the manufacturer’s directions.
  2. While the pasta is cooking prepare the hummus sauce: combine hummus, water, and garlic, then season with salt and pepper. Finally add olives, walnuts and optional dried cranberries. When the pasta is done, drain, and combine with the sauce.

Black bean quinoa

Ingredients

Zesty black bean quinoa:

  • 1⁄2 cup quinoa uncooked
  • 1 cup water
  • 1⁄2 tsp salt
  • 1⁄2 cup black beans cooked and rinsed under water
  • 1 small lime juiced
  • 2 tbsp coriander or parsley chopped

Vegan coconut curry: 

  • 1 tbsp vegetable oil for the sauté
  • 1/2 yellow onion diced
  • 2 small carrots diced
  • 2 green chillies pierced
  • 1/2 cup mixed bell peppers red, green, yellow
  • 1 potato diced
  • 1/3 cup peas frozen or fresh
  • 3⁄4 can coconut milk 300 ml in total
  • 2 tsp lemongrass paste optional
  • 1 tsp curry powder
  • black pepper & salt

Method:

Zesty black bean quinoa: 

  1. Rinse the quinoa first as it helps you get rid off any bitter taste (you can skip this step), and then put it in a pot along with the salted water.
  2. Bring to a boil, and then reduce to simmer for 10-15 minutes. Leave the pot uncovered. When the quinoa absorbs all of the water, remove from heat immediately and fluff with a fork.
  3. Add the cooked black beans to the quinoa and squeeze a lime (or half a lemon if lime is not available), and mix in some chopped coriander.

Coconut curry:

  1. In a frying pan or medium wok, heat a little bit of oil over medium heat.
  2. Add the diced onions, carrots and bell peppers. stir frequently until onions are soft.
  3. Add diced potato, peas, coconut milk, and curry powder (if using lemongrass paste, then add it now). Stir quickly and cover with a lid. Let it simmer for 10 minutes or until liquids reduce and potatoes are soft.
  4. Season with salt and pepper to taste, and serve immediately with the zesty bean quinoa in one bowl.

Ratatouile pasta

Ingredients

  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 zucchini, chopped
  • 1 small red bell pepper, chopped
  • 4 1/2 cups uncooked fusilli
  • 1 1/2 teaspoons red curry paste
  • 3 cups diced tomatoes (canned) (do not drain)
  • 1 cup canned coconut milk
  • 1/2 cup frozen peas
  • 1/2 cup cherry tomatoes, cut into halves
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon fresh lemon juice

Method:

  1. Heat some oil in a large pot and sauté the onion for about 2-3 minutes. Then add the garlic, the zucchini, and the red bell pepper and cook for 2 more minutes.
  2. Add the remaining ingredients except for the cherry tomatoes. Cook for about 15 minutes (uncovered and on medium heat, then add the cherry tomatoes and cook for two more minutes. Season with salt and black pepper. Enjoy!

Creamy mushroom zoodles

Ingredients

  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • Dash of any vegetable oil
  • 1 cup raw cashews, soaked in water for at least 2 hours (Use raw cashews for a neutral taste. Use roasted cashews for a nutty taste.)
  • 1 cup coconut cream
  • 1/4 cup nutritional yeast
  • 1⁄4 cup vegan cheese, grated (optional)
  • 1/2 tsp any good-quality salt, or to taste
  • 1⁄2 cup mushrooms, sliced (optional)
  • 1 cup baby spinach, optional
  • 4 servings of zoodles or pasta

Method:

  1. In a large saucepan over high heat, saute the onion and garlic in the oil until golden brown. Add the onion and garlic to a high-powered blender.
  2. Fill a medium-size saucepan with water and cook pasta according to packet directions. Skip this step if you are using zoodles.
  3. Drain the cashews and add them to the blender with the milk, nutritional yeast, cheese and salt. Blend until the mixture is as smooth as possible.
  4. Saute the mushrooms and spinach in the saucepan with a dash of oil or water until softened. Add the creamy sauce to the saucepan and stir until the cheese has completely melted. Add the pasta or zoodles and mix until thoroughly combined.
  5. Divide pasta or zoodles among 4 plates and enjoy! The pre-prepared pasta or zoodles can be stored separately from the sauce in an airtight container in the fridge for up to 3 days.

Pineapple and cashew nut fried rice

Ingredients

  • 1 cup Basmati rice (equals 3 cups cooked rice)
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 tablespoon oil
  • 2 carrots, cut into thin sticks
  • 1/2 red bell pepper, cut into thin sticks
  • 1/2 cup frozen peas
  • 1/2 cup cashews
  • 1 tablespoon soy sauce
  • 1 tablespoon curry powder
  • 1 cup pineapple, cut into small pieces
  • 2 green onions, cut into rings
  • salt, to taste
  • black pepper, to taste
  • red pepper flakes (optional)
  • coriander (optional)

Method:

  1. I like the Thai pineapple fried rice best with left-over rice from the day before. So cook the rice according to the instructions on the package and store it in an air- tight container in the fridge until you use it. Cook the frozen peas for about 7 minutes.
  2. In a large pan, heat the oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes.
  3. Then stir in the cooked rice and season with the curry powder and the soy sauce. Next, add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!

Mexican taco bowl

Ingredients

  • 1 red onion, peeled, halved and thinly sliced
  • 1 yellow or orange bell pepper, seeded, cored and sliced
  • 1 red bell pepper, seeded, cored and sliced
  • 2 ears corn, kernels cut off
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons fajita or taco seasoning
  • 2 cups cooked or canned black beans
  • 1/4 teaspoon cumin
  • 2 cups cooked quinoa
  • 1 head romaine lettuce, sliced
  • 1 cup prepared homemade or store bought guacamole
  • 1 cup prepared salsa
  • 1 lime cut into wedges, for serving
  • fresh cilantro, chopped, for serving
  • tortilla chips or small tortillas for serving (optional)

Method:

  1. Preheat the oven to 425 degrees F. Place the peppers, onions, and corn kernels on a sheet pan. Coat with olive oil and fajita seasoning. Roast for 15 minutes or until tender and browned in areas.
  2. Meanwhile, heat beans and cumin in a small saucepan.
  3. In large shallow bowls, make beds of quinoa. Top with the peppers, onions, corn, beans and lettuce. Top with guacamole and salsa. Garnish with lime wedges for squeezing and cilantro. Serve with chips or tortillas, if desired.

Italian veggie spaghetti with basil

Ingredients:

  • 9 oz whole wheat spaghetti
  • 1/2 small zucchini, cut into medium-sized pieces
  • 1/2 small eggplant, cut into medium-sized pieces
  • 1 yellow bell pepper, cut into medium-sized chunks
  • 1 red onion, chooped
  • 2 cloves of garlic, miced
  • 1 cup cherry tomatoes, cut into halves
  • 1/2 cup broccoli, cut into florets
  • 1 handful kale, roughly chopped
  • 3 1/2 cup vegetable broth
  • 1 teaspoon dried Italian herbs (I used thyme,basil, rosemary, and oregano)
  • salt
  • black pepper

Method:

  1. Put all ingredients except for the kale and the broccoli florets into a large pot. Pour in the vegetable broth.
  2. Season with dried Italian herbs, salt, and pepper. Cook for about 12-15 minutes or until the pasta is soft.
  3. Add the kale and the broccoli about 9 minutes into cooking.

Lemongrass and zucchini bowl

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemongrass finely chopped
  • 1/2 medium onion chopped
  • 1 teaspoon fresh ginger grated
  • 3-4 cloves garlic minced
  • 5 cups vegetable broth or water (see note)
  • 3 heaping tablespoons Thai red curry paste
  • Juice of 1/2 lime + lime wedges for serving
  • 1 medium sweet potato peeled & spiralized on medium setting
  • 1 medium zucchini spiralized on medium setting
  • 1 small celery root (celeriac) peeled & spiralized on medium setting
  • 1 tin full cream coconut milk
  • Salt & pepper to taste
  • Handful fresh basil torn
  • Fresh cilantro chopped, to taste (optional)

Method:

  1. Chop the lemongrass and onion. Spiralize the sweet potato, zucchini, and celery root.
  2. Add the olive oil to a pot on medium-high heat. Sauté the lemongrass , onion , and ginger for 5 minutes, stirring occasionally.
  3. Add the garlic and cook for 30 seconds until fragrant.
  4. Add the vegetable broth, curry paste, and lime juice. Stir until combined.
  5. Add the spiralized sweet potato, zucchini, and celery root. Cover the pot with the lid slightly ajar and cook for 5 minutes.
  6. Stir in the coconut milk and cook for an additional 5 minutes. Season with salt & pepper and add the fresh basil and cilantro (if using).
  7. Serve soup with an extra wedge of lime on the side.

Borlotti bean and tomato summer bowl

Ingredients

For the salad dressing

  • 60 ml (4 Tbsp) extra virgin olive oil
  • 40 ml (2 Tbsp + 1 tsp) lemon juice
  • Salt & pepper

For the salad 

  • 150 g (1 cup) cherry tomatoes halved
  • 1 Tablespoon quick pickled onions
  • 2 Tablespoons chopped fresh parsley
  • 375 g (2 cups) cooked cannellini beans

Method:

Salad dressing 

  1. Place the lemon juice and olive oil in a small jar with a lid.
  2. Season well with salt and pepper.
  3. Shake well to combine the ingredients, then set aside.

Salad

  1. Place the tomatoes, parsley and pickled onions into a medium bowl.
  2. Stir thoroughly to combine.
  3. Add the beans to the bowl.
  4. Pour over the dressing.
  5. Gently toss everything together. Stir the salad gently as the beans will break 
up if you are too vigorous.
  6. Serve & Enjoy!

Curried potato with carrots and jasmine rice

Ingredients

  • Jasmine rice
  • 1 small onion, cut into stripes
  • 2 small potatoes, cut into small pieces
  • 1 large carrot, cut into slices
  • 1 teaspoon curry powder
  • 1 teaspoon red curry paste (optional) adjust if the curry paste you're using is very spicy, mine was very mild
  • 1 cup full fat coconut milk
  • 1/2 cup vegetable broth
  • 1 1/2 cups cooked chickpeas
  • 1 cup frozen peas
  • salt
  • black pepper
  • cashews (optional)
  • fresh coriander (optional)

Method:


  1. Cook the Jasmine rice according to the instructions on the package.
  2. In a large pan, heat some oil and sauté the onion for 2-3 minutes. Then add 
the potatoes and cook for another 3 minutes. Stir in the red curry paste and the curry and cook for another minute.
  3. Add the coconut milk, vegetable broth, carrot, chickpeas, and peas and cook for about 20 minutes.
  4. Season with salt and pepper and serve with cashews and cilantro.

Delicious barrito

Ingredients

For Salsa Crema:

  • 3/4 cup coconut milk
  • 3/4 cup your favorite salsa
  • 1 cup raw cashews (see note)
  • 1 tablespoon lemon juice (optional for added tang and to cut sweetness, depending on salsa used)

For Burritos:

  • 2 tortillas, gluten-free if needed
  • 3/4 cup cooked brown rice
  • 3/4 cup cooked black beans , drained and rinsed
  • 1/2 an avocado , sliced
  • sea salt , to taste (depends on salt in your beans)
  • 1/2 cup Salsa Crema , use more if preferred (see recipe above)
  • corn and chopped cilantro for garnish (optional)

Method:

For Salsa Crema: 

  1. Put all ingredients in a blender and blend until smooth. Set aside.

For Burritos:

  1. Combine rice and beans in a bowl. Add salt to taste.
  2. Place half of the rice/bean mixture into the middle of each tortilla. Make sure tortillas are soft. If not, warm them in the microwave for about 30 seconds.
  3. Place half of the sliced avocado on top of the rice and beans. Drizzle some salsa crema if you want.
  4. Fold sides of the tortilla in, then roll tortilla packing in the filling into a nice tight burrito closed on all sides.
  5. Place seam side down into a frying pan. I did not use or need any non stick surface. Cook on medium low for about 5 minutes, or until seam is sealed and tortilla is a deep brown. Burrito should come off easily, if it is sticking then it needs to cook longer. Check periodically being careful not to burn it. If you accidentally burn it, don’t worry, it is easy to use a serrated knife to scrape off the burned surface.
  6. Flip burrito to the other side and brown again, about 5 minutes.
  7. Once fully grilled , place burritos on a plate and drizzle Salsa Crema over the top.
  8. Garnish with corn and chopped coriander if desired. Enjoy!

Spaghetti meatballs

Ingredients

For the vegan meatballs:

  • 1 tin kidney beans
  • 1/2 tablespoon olive oil
  • 1 large clove of garlic, minced
  • 1/2 onion, chopped
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce
  • 1/2 cup rolled oats
  • 1/3 heaped cup sunflower seeds
  • salt
  • black pepper

For the chunky marinara sauce: 

  • 1/2 tablespoon olive oil
  • 1 small onion, chopped
  • 1 large clove garlic, minced
  • 1 carrot, cut into small pieces
  • 1 tablespoon tomato paste
  • 1/4 cup dry red wine
  • 1 can diced tomatoes
  • 1 teaspoon oregano
  • fresh basil leaves, cut into small pieces
  • salt
  • black pepper

For the spaghetti: 

  • whole wheat spaghetti
  • Vegan parmesan
  • salt

Method:

  1. Cook the spaghetti according to the instructions on the package.
  2. Rinse and drain the kidney beans. Put them in a medium bowl and mash them well with a fork or a potato masher.
  3. In a medium pan, heat some oil and sauté the onions for 3 minutes. Add the minced garlic and cook for another minute.
  4. Put the sunflower seeds in a food processor and pulse until a fine meal is achieved.
  5. Add the sauteed onion and garlic to the mashed beans together with the spices, the tomato paste, the soy sauce, the ground sunflower seeds, and the oats. Season with salt and pepper.
  6. Use your hands to thoroughly mix everything. Then form about 12-14 vegan meatballs. (Please note that I doubled the recipe for the photos, so there are more meatballs).
  7. Preheat the oven to 180 degrees bake the vegan meatballs for about 15 minutes. Carefully flip them halfway through the baking time.
  8. Alternatively you could also pan-fry them. In a medium pan, heat some olive oil over medium heat and gently roast the bean balls for about 4 minutes until they are golden. You'll achieve the best results with a cast iron pan. However, I would recommend the baking version. Not only is this version oil-free, they meatballs also become more crispier and firmer this way.
  9. Make the marinara sauce: In a medium pan, heat the olive oil over medium heat. Sauté the onions for 3 minutes, then add the garlic and the carrot. Cook for another 2-3 minutes. Stir in the tomato paste and cook for 2 minutes.
  10. Then deglaze with red wine and allow to evaporate. Add diced tomatoes and simmer for about 10 minutes. Season with oregano, salt, and pepper. Before serving add some fresh basil leaves.
  11. Make the cashew Parmesan: Put the cashews, nutritional yeast, salt, and garlic powder in a food processor and pulse until a fine meal is achieved.
  12. Serve the spaghetti with the marinara and vegan meatballs and sprinkle with Parmesan and fresh basil leaves.

Mexican bowl

Ingredients

  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 green chili, chopped
  • 1 medium red onion, chopped
  • 1 can of Hunt's Fire Roasted Diced tomatoes
  • 1/2 cup black beans, canned, rinsed and drained
  • 1/2 cup kidney beans, canned, rinsed and drained
  • 1/2 cup white beans, canned, rinsed and drained
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garam masala
  • salt, to taste
  • 1-1.5 cups water
  • 1/2 cup coconut milk
  • 2 tablespoons chopped coriander
  • juice of half lemon

Method: 

  1. Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.
  2. Then add chopped onions, green chili and saute for 2 minutes or till onions turn translucent. You may add little salt to the onions while frying them.
  3. Add grated ginger and garlic and cook for 2-3 minutes or till the raw smell goes away.
  4. Add Hunt's canned tomato to the pan. Stir and cook for 4-5 minutes.
  5. Then add salt , curry powder , turmeric powder, cumin powder, garam masala and mix. Cook the spices with the tomato for an additional 3-4 minutes.
  6. Stir in the 3 kinds of beans and mix. Cover the pan and let it all cook on medium heat for 5 minutes.
  7. Add water, coconut milk and stir to combine. Adjust salt at this point.
  8. Let the curry simmer for 5 more minutes and then add chopped cilantro.
  9. Squeeze in some fresh lemon juice.
  10. Serve this vegan three bean curry hot with rice or any bread of choice!

Beetroot spaghetti

Ingredients

  • 300 g pasta of your choice (use GF if needed)
  • 4 cooked or roasted beetroots
  • handful of fresh mint
  • 2 cloves of garlic
  • 1 lemon, juice + zest
  • 1 tbsp cashew butter (optional)
  • 1⁄2 cup thick coconut milk
  • 2 tbsp toasted pine nuts
  • salt, pepper

Method 

  1. Prepare pasta according to package instructions.
  2. Add beets, mint, garlic, cashew butter, lemon juice and zest to a food processor and blend until creamy. Add coconut milk, and pulse a few times until you have a smooth sauce. Season with salt and pepper.
  3. Toss drained pasta with the beet sauce. Serve cold or warm with toasted pine nuts on top. Enjoy!

Yummy artichoke pizza

Ingredients

For the pizza dough:

  • 3 1/2 cups all-purpose flour
  • 1 teasapoon salt
  • 1 teaspoon instant yeast
  • 1 pinch sugar
  • 3 tablespoons olive oil
  • 1 cup lukewarm water

For the toppings: 

  • 1 cup hummus
  • 8-10 mushrooms, sliced
  • 1 handful fresh spinach
  • 1/2 cup black olives
  • 1/2 cup artichoke hearts in oil, roughly chopped
  • 1/2 cup cherry tomatoes, cut into halves
  • 1/2 red onion, cut into rings
  • 2 teaspoons dried oregano
  • red pepper flakes, to taste (optional)

Method

  1. First make the dough: In a medium-sized bowl, combine all dry ingredients. Then add the oil and the lukewarm water. Knead with your hands until you got a smooth dough. Form into a ball and cover the bowl with a damp cloth or plastic wrap. Place into a warm room and let it rise for about an hour until it has doubled in size.
  2. Move the dough to a flour-dusted surface, divide the dough into two balls, and form it into two pizzas using your hands. Alternatively, you could also make one larger pizza.
  3. Evenly spread the pizzas with the hummus and add the pizza toppings on top. Sprinkle with oregano and red pepper flakes. Bake for about 20 minutes at 350 °F. The baking time can vary depending on the oven you use.

Green bean and potato curry

Ingredients

  • 1 medium onion chopped finely
  • 4 large cloves of garlic chopped finely
  • 900 g baby potatoes
  • 2 tablespoons curry powder
  • 3 tablespoons arrowroot powder or corn starch
  • 500 ml | around 2 cups water
  • 400 g | 2 heaping cups fresh green beans chopped into bite sized pieces You can also use frozen beans, no need to defrost first, or frozen peas
  • 1 400 ml can coconut milk full fat or light
  • 1 tablespoon sugar
  • Salt & pepper to taste

Method:

  1. These are instruction for cooking on the stove-top.
  2. Warm a large pan over a medium heat. Add a couple tablespoons of water and sauté the onions until translucent (you can use oil 1 tablespoon of oil rather than water if you prefer).
  3. Add the garlic and curry powder and cook for a couple of minutes, stirring frequently.
  4. Add the arrowroot and stir well to distribute then gradually add the water, stirring as you go to work out any lumps.
  5. Pour in the potatoes ,cover with a lid and allow them to cook through , giving it a quick stir every 5 minutes or so. You can check the potatoes by piercing them with a fork.
  6. When the potatoes are tender (it will take around 15 minutes) remove from the heat, add the green beans then add the coconut milk. Do it in that order to avoid curdling issues. The green beans will lower the heat of what's in the pan before you add the coconut milk.
  7. Add the sugar and stir really well.
  8. Return to a medium/low heat and allow everything to warm through again and the beans to cook (about 7-10 minutes). Some bite left in the beans is good and remember that they will continue cooking a little while you are plating up.
  9. Season with salt and pepper to taste and as soon as the beans are tender it is ready to serve.

Tomato rice with spring onions

Ingredients

  • 1 tbsp. olive oil
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 1/2 cups diced tomatoes or 1 tin of tomatoes
  • 2 tbsp. paprika
  • 2 cubes vegetable stock + 500ml hot water
  • 2 tbsp. ground cumin
  • 2 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 2 tbsp. cayenne pepper hot sauce adjust to heat preference
  • 2 cups long grain brown rice
  • 1 3/4 cups cooked can red kidney beans drained
  • 2 cups chopped vegan sausage optional
  • 2-3 spring onions chopped

Method:

  1. Coat the bottom of a large pot with oil and place over medium heat. When the oil is hot add bell pepper, celery, onion, and garlic. Sauté for 5 minutes, until veggies are softened.
  2. Add tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano, hot sauce, and rice. Raise heat to high and bring to a boil. Lower heat, cover, and allow to simmer until the rice is cooked and liquid is absorbed, about 45 minutes. Remove from heat and allow to sit for about 5 minutes, covered.
  3. If using vegan sausage , briefly heat it on the stove or in the microwave while the rice sits.
  4. Remove lid, fluff rice with a fork, and stir in the beans and sausage. Serve topped with scallions.

Penne with tomato

Ingredients

  • 2 cups egg-free penne
  • 1 teaspoon olive oil
  • 1/2 red onion
  • 8 green asparagus
  • 1/3 zucchini
  • 1/2 teaspoon salt + more to taste
  • 15 cherry tomatoes, halved
  • 1 1/2 cup tomato purée
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • fresh oregano for garnish
  • vegan parmesan

Method:

  1. Boil the penne in a large pot with water.
  2. Meanwhile, peel and chop the onion. Remove the woody ends off the asparagus and peel the 1/3 lower end. Cut the asparagus in bite-sized chunks. Cut the zucchini in cubes.
  3. In a large pan, heat the olive oil and toss in the chopped onion. Let it cook on medium to high heat until the onion is translucent. Then add in the asparagus and zucchini. Season with salt and let it cook while stirring occasionally until the asparagus softens. Add the halved cherry tomatoes and let it cook until they're warm.
  4. Reduce the heat and add in the tomato passata and dried herbs. Add more salt to taste.
  5. Once the sauce is hot, the penne should be done by now. Drain them and add them to the pan. Give everything a good mix. Sprinkle with fresh oregano. Serve and sprinkle with vegan parmesan.

Creamy Tofu

Ingredients

  • 5 teaspoons lemon juice
  • 1teaspoon ginger ,grated
  • 2 garlic cloves ,crushed
  • 1 gram jalapeno chile, chopped
  • 3 table spoon cilantro, chopped and divided
  • 1 teaspoon chili powder
  • Salt to taste
  • 1⁄2 pound organic sprouted firm or extra-firm tofu
  • 2 tablespoons vegetable oil or other neutral-tasting oil
  • 1⁄2 medium onion, chopped in 1-inch long thin slices
  • 1⁄4 teaspoon turmeric
  • 3 to 4 tablespoons plain or unsweetened dairy-free yogurt
  • 1 cup plain unsweetened soymilk or coconut milk beverage
  • Chopped coriander , for garnish

Description

  1. In a bowl, mix the lemon juice, ginger, garlic, jalapeno, half of the cilantro, and chili powder. Season to taste with salt, and stir in the tofu until well- coated. Let marinate for 1 hour.
  2. Heat the oil in a pan over medium heat and stir in the onions. Cook for 3 to 5 minutes, or until translucent.
  3. Slowly add the turmeric, yogurt, milk alternative and remaining cilantro to the pan. Stir and cook for a few minutes until sauce thickens.
  4. Add the tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.
  5. Garnish with fresh cilantro and serve immediately with dairy-free Indian Naan bread or heated rice.

Cherry tomato spaghetti

Ingredients

  • 1 kg (7 cups) cherry tomatoes
  • 2 cloves garlic thinly sliced
  • 60 ml (1/4 cup) olive oil
  • 1 teaspoon dried oregano
  • 20 g (a large handful) fresh basil roughly chopped
  • 500 g dried spaghetti
  • 50 g (1/2 cup) Parmesan cheese grated
  • Salt and pepper

Description 

For The Cherry Tomato Pasta Sauce 

  1. Preheat the oven to (180C fan).
  2. Place the cherry tomatoes in a large baking tray. Drizzle over the olive oil, scatter over the sliced garlic and the oregano, and season well with salt and pepper.
  3. Toss everything together, ensuring the tomatoes are well coated in the olive oil.
  4. Pat the tomatoes into a single layer across the bottom of the baking tray, and put the tray in the oven.
  5. Bake the tomatoes for 20 - 25 minutes, or until the tomatoes have started to burst and the juices are seeping out. Don't allow the tomatoes to blacken too much.
  6. Remove the tray from the oven, and scatter the chopped basil over the tomatoes
  7. Stir gently to incorporate the basil, and to slightly break up the tomatoes.
  8. The sauce can be cooled and frozen at this stage.

For the Finished Pasta Dish

  1. Bring a large pot of water to the boil.
  2. Cook the pasta according to package instructions.
  3. Reserve a cup of cooking water, then drain the pasta.
  4. Return the pasta to the cooking pot, and tip the roasted cherry tomato pasta sauce into the pot.
  5. Gently stir the sauce through the pasta, adding a little of the reserved cooking water if it seems a dry. The pasta should look silky, and the tomato juices should coat the spaghetti strands.
  6. Scatter over a little of the Parmesan, and serve immediately.

Brown rice with corn and black beans

Ingredients

  • 4 cups cooked brown rice
  • 1 can no-salt-added black beans, drained
  • 3/4 cup corn kernels, fresh or frozen
  • 1/2 a small onion, chopped
  • 1 red bell pepper, chopped
  • Shredded cheddar cheese or cheese alternative

Optional garnishes and toppings: 

  • Taco seasonings like cumin, chili powder, garlic powder, onion powder, paprika, black pepper, chipotle, etc, no salt seasoning, or a pre-made taco seasoning mix
  • Veggie toppings for burritos/tacos (lettuce, onion, jalapeno, salsa, etc)
  • Suggested topping - 3 chopped tomatoes & 1/2 bunch of cilantro leaves, plus anything else you want to add

Method:

  1. Heat the oven to 180.
  2. Combine the cooked rice , beans , corn , taco sauce , pepper and onion . Spread in a 9" x 9" or similar-sized pan (grease the pan or apply cooking spray first if it isn't nonstick).
  3. Top with cheese or alternative, sprinkle with seasonings (optional) and bake 30 minutes.
  4. Let stand a minute or so before serving. Top portions with extra taco sauce, chopped tomatoes and cilantro leaves, or any (optional).

Stuffed peppers

Ingredients

  • 1 cup brown rice
  • 1/2 an onion diced
  • 2 cloves of garlic minced
  • 300 grams mushrooms diced
  • 2 carrots peeled and diced
  • 1 1⁄2 teaspoons smoked paprika
  • 1 teaspoon of your favourite dried herb I like sage but rosemary, thyme, 
basil will work
  • 2 tablespoons soy sauce or tamari
  • 1⁄2 cup (120 ml) tomato sauce
  • 4 medium bell peppers
  • A pinch of salt
  • A pinch of pepper

Method

  1. Put a large pot of water to boil. Add the rice.
  2. Heat a large pan over medium-high heat and add a splash of water (you can use oil if you prefer). Add the onion and garlic and sauté until soft. Add the carrots and sauté until soft. Adding more water if necessary. Add the mushrooms and sauté until browned.
  3. Add the paprika and herb of your choice and stir for 30 seconds to bring out the fragrance. Add the soy sauce and tomato sauce, reduce the heat to low and cover to keep warm until the rice is ready.
  4. Cut the tops of the peppers if they stand up or cut them in half from top to bottom if they don’t stand up and remove the seeds. Just as the rice is finishing, add the peppers and their tops to the pot. Boil for a couple of minutes until they are soft. Use tongs to remove the peppers and drain.
  5. Drain the rice and add it to the pan with the mushroom mixture, add salt and pepper to taste. Sprinkle salt and pepper inside the peppers, stuff them with the filling and serve.

Asian spaghetti

Ingredients

  • rice noodles can substitute with linguini or spaghetti pasta
  • 1/2 red bell pepper thinly sliced
  • 1 cup shredded carrots
  • 2 scallions chopped
  • 1/3 cup peanuts chopped
  • 1/2 teaspoon black sesame seeds

For the peanut dressing:

  • 1/3 cup crunchy peanut butter
  • 3 tablespoons sriracha
  • 1 tablespoon rice vinegar
  • 2 garlic cloves minced
  • 2 tablespoons hot water

Description

  1. Cook noodles according to package directions. Drain and rinse with cold water in a colander until cool. Set aside.
  2. Combine all of the peanut dressing ingredients in a mixing bowl. Mix until smooth. Set aside.
  3. Combine the noodles with all other ingredients including the peanut dressing. Toss and mix well. Refrigerate until ready to serve.

Curried courgette soup

Ingredients

  • 1-2 tbsp coconut oil or vegetable oil
  • 1 tsp mild curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 large leek topped and tailed, finely diced
  • 1 medium potato, peeled and cubed
  • 1 large courgette zucchini, cubed
  • 1 green chilli deseeded and finely diced
  • 1 cube vegetable stock + 500ml water
  • 1 x 400g | 14oz can light coconut milk
  • 100-200 g | 3.5-7oz fresh spinach
  • salt and pepper to season
  • 4 slices stale ciabatta cubed
  • 1-2 tbsp olive oil
  • 1/2 tsp garlic granules
  • 1/2 tsp dried herbs I used Herbs de Provence
  • handful crisp spinach leaves to garnish

Method:

  1. Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until crunchy and a little coloured. Set aside.
  2. Heat the coconut oil in large pot. Add the spices and stir for a minute.
  3. Add the leek, potato, courgette and chilli and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.
  4. Add the vegetable stock and coconut milk and cook for another 10 minutes or until the potato is fork tender.
  5. Add the spinach and stir. Cook for another 2-3 minutes.
  6. Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.
  7. Serve the soup topped with the croutons and a handful crisp spinach leaves.

Winter squash with cinnamon

Ingredients

  • 2 medium acorn squash
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup maple syrup
  • 1 medium tart apple, peeled and chopped
  • 2 tablespoons raisins, optional
  • 1 teaspoon ground cinnamon

Description

  1. Preheat oven to 180°. Cut squash lengthwise in half , remove and discard seeds. Cut halves crosswise into 1cm. Place squash in a greased. baking dish; sprinkle with salt and pepper.
  2. In a small bowl , mix remaining ingredients ; pour over squash. Bake , covered , 50-60 minutes or until squash is tender.

Pickled radish

Ingredients

  • 200g radishes, trimmed and quartered (about 6 cups)
  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh oregano or 1 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Method:

  1. Preheat oven to 180 degrees
  2. Toss radishes with remaining ingredients.
  3. Transfer to a greased pan.
  4. Roast until crisp-tender , about 30 minutes ,stirring once.

Sweet potato oven fries

Ingredients:

  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary
  • 1 garlic clove, minced
  • 1 teaspoon cornstarch
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 large sweet potatoes, peeled and cut into 1cm julienned strips

Method:

  1. Preheat oven to 180°. In a large re-sealable plastic bag, combine the first six ingredients. Add sweet potatoes, shake to coat.
  2. Make sure baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally.

Wintery carrot soup

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 large carrots, sliced
  • 1 pound red potatoes (about 3 medium), cubed
  • 2 cups water
  • 1 can diced tomatoes in sauce
  • 1-1/2 cups vegetable broth
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 1 medium yellow summer squash, halved and sliced
  • 1 medium zucchini, halved and sliced

Description

  1. In a large sauce pan ,heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8- 10 minutes.
  2. Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.

Okra with smoked paprika

Ingredients

  • 3 pounds fresh okra, whole
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Method:

1.Preheat oven to 180°. Toss together all ingredients. Arrangeina 15x10x1-in. baking pan; roast until okra is tender and lightly browned, 30-35 minutes.

Sweet potato and mushroom bake

Ingredients:

  • 1/3 cup olive oil, divided
  • 1 pound sliced fresh shiitake mushrooms
  • 1 pound sliced baby portobello mushrooms
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh rosemary, plus more for topping
  • 1 bottle porter or stout beer
  • 1-1/2 cups mushroom broth or vegetable broth, divided
  • 2 bay leaves
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup cornstarch
  • 3 to 4 small sweet potatoes, peeled and thinly sliced
  • 3/4 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt

Method:

  1. Preheat oven to 180°. In a casserole dish , heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms.
  2. In the same pan, heat 1 tables poon oil over medium heat . Add onions ; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.
  3. Bring to a boil . Reduce heat ; simmer , uncovered , 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1- 2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 small greased ramekins.
  4. Layer sweet potatoes in a circular pattern on top of each ramekin ; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.

Roasted cauliflower with fire roasted tomatoes

Ingredients

  • 10 cups water
  • 1 cup olive oil, divided
  • 3/4 red wine vinegar, divided
  • 3 tablespoons salt
  • 1 bay leaf
  • 1 tablespoon crushed red pepper flakes
  • 1 large head cauliflower
  • 1/2 cup whole almonds, toasted
  • 1/2 cup soft whole wheat or white bread crumbs, toasted
  • 1/2 cup fire-roasted crushed tomatoes
  • 1 jar roasted sweet red peppers, drained
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Method:

  1. In a stock pot , bring water , ½ cup oil , ½ cup sherry , salt , bay leaf and pepper flakes to a boil. Add cauliflower. Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking. Remove with a slotted spoon; drain well on paper towels.
  2. Preheat oven to 180 degrees. Place cauliflower on a greased wire rack in a baking pan. Bake on a lower oven rack until dark golden, 35-40 minutes.
  3. Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped. Add remaining vinegar and process until blended. Continue processing while gradually adding remaining oil in a steady stream. Serve with cauliflower.

Roasted Brussels sprouts with slivered almonds

Ingredients

  • 1-1/2 pounds fresh Brussels sprouts, trimmed and halved
  • 2 green onions, chopped
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1 to 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 bunch red leaf lettuce or radicchio, torn
  • 2 tablespoons slivered almonds, toasted

Method:

  1. Place Brussels sprouts in a large sauce pan ; add 100 ml of water. Bring to a boil . Reduce heat; simmer, covered, until tender, 8-10 minutes. Drain; rinse with cold water and pat dry. Combine with green onions.
  2. Meanwhile, whisk together next six ingredients. Toss 2 tablespoons of dressing with lettuce; transfer to a serving bowl. Pour remaining dressing over Brussels sprouts and onions; toss to coat. Mound on lettuce. Sprinkle with almonds.

Sweet potato with black beans

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 1 tin black beans, rinsed and drained
  • 1 tin diced tomatoes with onions
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup minced fresh coriander.

Method:

1. In a slow cooker , combine first nine ingredients. Cook , covered , on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.

Kale salad

Ingredients

  • 10 cups of kale
  • 2 tablespoons olive oil
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 5 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt

Method:

  1. In a stockpot , bring 2 cm of of water to a boil. Add kale ; cook ,covered ,10- 15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid.
  2. In the same pot , heat oil over medium heat. Add tomatoes and garlic ; cook and stir for 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.

Roasted potato wedges

Ingredients

  • 2 pounds small red potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 3/4 teaspoon garlic pepper blend
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 cup balsamic vinegar

Method:

  1. Preheat oven to 180°. Toss potatoes with oil and seasonings; spread in roasting.
  2. Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.

Green beans with sesame seeds

Ingredients

  • 3 pounds fresh green beans, trimmed
  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 1 shallot, finely chopped
  • 6 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons sesame seeds, toasted

Method: 

  1. In a casserole dish bring 10 cups water to a boil. Add green beans; cook, uncovered, 6-8 minutes or until tender. 2.Meanwhile , in a small skillet , heat oils over medium heat. Add shallot, garlic, salt and pepper; cook and stir 2-3 minutes or until tender.
  2. Drain green beans and return to casserole dish. Add shallot mixture; toss to coat. Sprinkle with sesame seeds.

Trio of potato side dish

Ingredients

  • 3/4 pound Yukon Gold potatoes
  • 3/4 pound red potatoes
  • 1 medium sweet potato, peeled
  • 1/2 cup thinly sliced spring onions
  • 1/4 cup canola oil
  • 2 to 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon pepper

Method:

  1. Place all of the potatoes in a cooking pot; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and rinse in cold water. Cut into 1-in. chunks.
  2. Place the potatoes in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or browned, stirring frequently. Transfer to a large salad bowl; add onions.
  3. In a small bowl, whisk the oil , vinegar , mustard , salt , celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.

Green beans with sun dried tomatoes

Ingredients

  • 2 tablespoons oil from oil-packed sun-dried tomatoes
  • 1 cup sliced sweet onion
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons lemon-pepper seasoning
  • 500g french-style green beans

Method:

  1. In a Dutch oven, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add tomatoes, garlic and lemon pepper; cook and stir 2 minutes longer.
  2. Stir in frozen green beans; cook, covered, until heated through, stirring occasionally, 7-9 minutes. Uncover; cook until liquid is almost evaporated, 2- 3 minutes longer.

Warm apple salad

Ingredients

  • 3 medium Gala or Fuji apples, peeled and finely chopped
  • 1/2 cup finely chopped walnuts, toasted
  • 2 tablespoons sweet red wine or grape juice
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • Matzo crackers, optional

Method:

  1. In a large bowl , toss apples and walnuts with wine. Mix sugar and cinnamon; sprinkle over apple mixture and toss to combine.
  2. Refrigerate, covered, 1 hour before serving. If desired, serve with matzo crackers.

Roasted beetroot with oranges

Ingredients

  • 2 medium fresh beetroots
  • 1 packet mixed salad greens
  • 2 medium navel oranges, peeled and sliced
  • 1 small fennel bulb, halved and thinly sliced
  • 1/4 cup chopped hazelnuts, toasted

DRESSING: 

  • 3 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons grated orange zest
  • 1/4 teaspoon onion powder

Method:

  1. Preheat oven to 180°. Cut slits in beets; place on a baking sheet. Bake until tender, about 1 hour. When cool enough to handle, peel beets and cut into wedges. Divide greens among salad plates; top with beets, oranges, fennel and hazelnuts. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salads.

Pumpkin and Brussels sprouts side dish

Ingredients

  • 1 medium pumpkin peeled and cut into 3/4-inch cubes
  • 500g fresh Brussels sprouts, trimmed and halved lengthwise
  • 4 garlic cloves, thinly sliced
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons minced fresh parsley

Method:

  1. Preheat oven to 180°. In a large bowl, combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat.
  2. Transfer to a greased 15x10x1-in. baking pan. Roast 35-40 minutes or until tender, stirring once. Sprinkle with parsley.

Potatoes with onions

Ingredients

  • 400g small red potatoes
  • 2 onions, chopped (about 1 cup)
  • 1 cup chopped spring onions
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method:

1. In a slow cooker, combine all ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours.

Greens beans with yummy sauce

Ingredients

  • 500g fresh green beans, trimmed
  • 1/2 cup roasted sweet red peppers
  • 1/4 cup sliced almonds
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 2 garlic cloves, halved
  • 1/2 teaspoon salt

Method:

  1. Place beans in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 2-4 minutes. Drain. Pulse remaining ingredients in a food processor until smooth. Toss with beans.

Party Crudite

Ingredients

  • 1 tin garbanzo beans or chickpeas, rinsed and drained
  • 1 tin cannellini beans, rinsed and drained
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • Assorted fresh vegetables

Method:

  1. Process first 6 ingredients in a food processor until smooth. Transfer to a serving bowl; serve with vegetables.

Grilled zucchini side dish

Ingredients

  • 1 tablespoon olive oil
  • 3 medium zucchini, cut into 1cm round slices
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 cup balsamic vinegar

Method: 

  1. In a large skillet , heat oil over medium-high heat. Add zucchini ;cook and stir 5-7 minutes or until tender. Add garlic and salt; cook 1 minute longer. Remove from pan.
  2. Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.

Tomato pasta

Ingredients

  • 4 medium onions, chopped
  • 1/2 cup canola oil
  • 12 cups chopped peeled fresh tomatoes
  • 4 garlic cloves, minced
  • 3 bay leaves
  • 4 teaspoons salt
  • 2 teaspoons dried oregano
  • 1-1/4 teaspoons pepper
  • 1/2 teaspoon dried basil
  • 2 cans (6 ounces each) tomato paste
  • 1/3 cup brown sugar
  • Hot cooked pasta
  • Minced fresh basil, optional

Method: 

  1. In a pot sauté onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
  2. Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.

Marinated Beetroot salad

Ingredients

  • 3 pounds small fresh beetroots
  • 2 cups sugar
  • 2 cups water
  • 2 cups cider vinegar
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice

Method:

  1. Scrub beets and trim tops to 1 cm. Place in pot and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths.
  2. Place beets in a pot Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag.
  3. Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Cauliflower with chickpeas

Ingredients

  • 500g potatoes (about 4 medium), peeled and cut into 1cm squares
  • 1 small head cauliflower, broken into florets (about 3 cups)
  • 1 can chickpeas, rinsed and drained
  • 3 tablespoons olive oil
  • 2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh parsley or coriander

Method:

  1. Preheat oven to 180 °. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a baking pan coated with cooking spray.
  2. Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with coriander or parsley.

Sweet potatoes

Ingredients

  • sweet potatoes (about 8 medium)
  • 3/4 cup coarsely chopped walnuts, divided
  • 1/2 cup packed light brown sugar
  • 1/2 cup dried cherries, coarsely chopped
  • 1/2 cup maple syrup
  • 1/4 cup apple cider or juice
  • 1/4 teaspoon salt

Method:

  1. Peel and cut sweet potatoes lengthwise in half; cut crosswise into 1cm. slices. Place in a slow cooker. Add 1/2 cup walnuts, brown sugar, cherries, syrup, cider and salt; toss to combine.
  2. Cook, covered, on low 5-6 hours or until potatoes are tender. Sprinkle with remaining walnuts.

Fennel and carrots with fresh basil

Ingredients

  • 500g medium carrots, peeled and cut in half lengthwise
  • 1 large fennel bulb, cut into 1cm wedges
  • 1 large red onion, cut into 1cm wedges
  • 1 medium lemon, thinly sliced
  • 1/4 cup olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Thinly sliced fresh basil leaves

Method:

  1. Preheat oven to 180°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined baking pans
.
  2. Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

Mushroom pasta

Ingredients

  • whole wheat fettuccine
  • 1 tablespoon olive oil
  • 1-3/4 cups sliced baby portobello mushrooms
  • 1 garlic clove, minced
  • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes, undrained
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried oregano
  • 2 cups fresh baby spinach

Method:

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
  2. Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

Potatoes with asparagus

Ingredients

  • 400g potatoes, cut into 1cm pieces
  • 1/4 cup olive oil, divided
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1 pound fresh asparagus, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Method:

  1. In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased baking pan. Roast at 180° for 20 minutes, stirring once.
  2. Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Brussels sprouts with red onions

Ingredients

  • 500g fresh Brussels sprouts, trimmed and halved
  • 2 medium red onions, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 7 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Method:

  1. Preheat oven to 180°. Divide Brussels sprouts and onions between 2 foil- lined baking pans.
  2. In a small bowl, mix oil, garlic, salt and pepper; drizzle half of the mixture over each pan and toss to coat. Roast until tender, 20-25 minutes, stirring occasionally and switching position of pans halfway.

Bow tie pasta with tomato and green pepper

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • uncooked bow tie pasta (about 3 cups)
  • 1 can black-eyed peas, rinsed and drained
  • 1 to 3 tablespoons minced fresh coriander
  • 1 teaspoon cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Method:

  1. In a large skillet , heat oil over medium-high heat ; sauté green pepper , onion, jalapeno and garlic until onion is tender. Add tomatoes; bring to a boil. Simmer, uncovered, 10 minutes.
  2. Meanwhile, in a stockpot, cook pasta according to package directions.
  3. Add remaining ingredients to tomato mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Drain pasta; return to pot. Stir in black-eyed pea mixture.

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