Vegan Meals & Recipes

GARDEN VEGGIE HEMPSEED BOWL 🥬by

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SERVES 1

• 1 small zucchini, sliced
• 3 c baby spinach
• 1/4 C cherry tomatoes, halved
• 1/4 avocado, sliced
• handful of fresh greens
• 1 TBSP h**p seed
• 1/2 lemon, juiced
• microgreens
• crushed red pepper

1. Add spinach to a small saucepan with 1/4 C water and cover. Steam until wilted and tender. drain.
2. Lay zucchini in a single layer in a skillet on medium heat and cook until golden. Flip and repeat.
3. Add to bowl with remaining ingredients and a squeeze of lemon. Optional to enjoy with a piece of crusty bread or naan. Enjoy!

Peach & Avocado Salad with quinoa, lentils and lime vinaigrette 🍑🍃🌿
by

Recipe:

3 to 4 servings salad greens
1 peach, sliced
1 1/4 cups sliced cherry tomatoes
1 avocado, diced
1 cup cooked quinoa
1 cup cooked lentils (cooked al dente in vegetable broth and drained well)
1/2 of a sweet vidalia onion, thinly sliced
Fresh basil leaves to taste
Additional salt and pepper to taste

Lime Vinaigrette (whisk together):
Juice of 1 1/4 juicy lime
2 tbsp + 1 tsp olive oil
1 tsp white wine vinegar (or ACV or red wine vinegar)
1 tsp dijon mustard
1/2 tsp kosher salt
1/2 tsp pepper
1/4 tsp garlic powder
1 tsp agave nectar.
3

Roasted Purple Potato Crinkle Cut Wedges💜💜💜 by

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What you need: 1 1/2 lb baby purple potatoes cut into quarters- soak in cold water for 15 min and dry, 2 tsp tapioca powder, 2 tsp neutral oil, 1-2 tsp of your favorite seasoning , s/p to taste
What you do:
💜Place wedges in large reusable plastic bag, sprinkle tapioca flour inside, shake bag vigorously to coat
💜Do the same with oil, & then seasoning
💜Place on large preheated baking sheet lined with parchment paper, give enough room between wedges so they become crisp. Roast in the center rack at 400 F 30-40 min rotating tray every 10 min or so & flipping half way between cook time. I served my wedges pesto for dipping inside my pixelated avo. Yummmm Enjoy!!
3

🌱Crispy eggplant steaks & creamy miso pasta🌱(Pasta recipe on the blog💚) by

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Hope you’re all having one of those good days:)
✅Recipe eggplant 🍆 : Preheat oven to 400F. Slice 1 medium eggplant in half, lengthwise. Score the cut sides of both eggplant halves using the tip of a small knife. Make small incisions in a crosshatch pattern on both pieces, going as deep as possible, without piercing the skin. ✅Season flesh side of both halves with salt, garlic powder, paprika, and black pepper. ✅In a medium bowl, mix: 2 tablespoons flour, 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/4 teaspoon paprika, 1/8 teaspoon black pepper, and a generous pinch of cayenne. Transfer the flour mixture to a rimmed plate or tray. ✅Add 1/4 cup non-dairy milk to a separate rimmed plate or tray. ✅ Dip the flesh side of the eggplant halves first in milk, then in the flour mixture. Shake off any excess, still making sure both flesh sides are fully coated. ✅In a medium non-stick skillet, add enough oil to reach about 1/8-inch high. Heat over medium-high flame.✅Once oil is hot, pan-fry eggplant halves, flesh-side down, until brown and crispy, about 4 minutes. ✅Turn eggplant halves over and cook for 1 minute on the other side.✅Transfer them to a baking sheet and roast for 3 to 5 minutes, flesh side up, until desired tenderness.




1

Primavera Pasta Salad 🍃🌿
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Recipe by janetsmunchmeals
Use your favorite pasta, and this would also be delicious with chickpeas added. The vegan parm is optional, and another great option would be toasted pine nuts and/or a bit of nutritional yeast. You can also add some chopped sun-dried tomatoes 🍃🌿
1/2 lb. pasta of choice
2 cups (packed) broccoli florets, bite-sized pieces
1 1/4 cups frozen peas
1/2 cup vegetable broth
1 pint cherry or grape tomatoes
1/3 cup roasted red peppers, sliced or chopped
1/3 cup olives, coarsely chopped
1/3 cup vegan parmesan cheese
1 avocado, diced
Extra lemon to serve
Dressing:
1 tbsp chives
2 tsp dried basil
1 tsp dried parsley
1 tsp kosher salt
1/2 tsp pepper
1 tsp garlic powder
1 tbsp dijon mustard
2 tsp white wine vinegar
Juice of 1 to 1 1/2 lemons, to taste
1 tsp agave nectar
1/4 cup olive oil

Cook the pasta according to package directions in salted water, to al dente, then drain.

Meanwhile, add broccoli and peas to a large pan with vegetable broth. Cover and bring to a simmer, cook for 3 to 4 min then remove lid and cook another couple minutes to allow liquid to evaporate. The broccoli should be crisp-tender, so drain away any liquid that remains.

While those are cooking, chop the tomatoes, peppers and olives. Add these to the broccoli and peas once those are done. Whisk together the dressing, and add it to the pan along with the cooked pasta and parmesan. Stir well, taste for seasoning. Top with diced avocado. Serve with lemon.