5 Roma tomatoes, seeded and diced finely (see Note)
1/2 large red onion, diced finely
1 jalapeno, seeded and chopped finely (use 1/2 a jalapeno if you don’t want it as spicy)
1/2 bunch of cilantro, chopped finely (if your bunch is small use a whole bunch)
3 garlic cloves, minced
1/2 lime, juiced
salt and pepper to taste
Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos…you name it.
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1 tablespoon lemongrass paste (ginger would also work)
a squeeze of lime juice
FOR THE SALAD:
16 ounces frozen shelled edamame
5–6 cups baby kale
3 large carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
3/4 cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)
Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.
This healthy and delicious recipe was created by PinchOfYum.com, we simply shared it! Please check them out as they have so many great ideas!
2 tbsp Vegan Edamame Pesto dip (see notes for substitutes)
Edamame Soy beans (without shell), oil, garlic, lemon, herbs of choice, sunflower seeds, salt/pepper, and red pepper flakes.
2 Pieces Gluten Free Bread
Cucumber slices (thin)
1/3 c shredded red cabbage
3–4 thinly sliced heirloom tomatoes
Sliced bell pepper
2 fresh basil leaves
Pepperoncini or banana peppers
Sea salt & pepper to taste
1 TB olive oil & Vinegar combo
Microgreens or Sprouts
First Make you edamame pesto by blending all the ingredients together in a food processor. If you don’t have time to make the pesto (which is super easy and fast) then feel free to use any flavor hummus.
For Layering the Sandwich:
Make sure all your vegetables are sliced then or chopped. Feel free to toast your bread as first as well.
Then start layering your veggie sandwich. The key to start with the edamame pesto first. Spread one table on each piece of bread.
Start with one piece of bread as bottom layer, then add your cucumber and remaining ingredients. The banana peppers should be last before the oil/vinegar.
Then Drizzle with olive oil/vinegar combo 1/2 tbsp each or so.
Add a bit of Sea salt and cracked pepper. Top with fresh sprouts and the close it up with the other piece of bread.
This simple but nutritious recipe and photos were created by CotterCrunch.com, we simply shared it. Please check them out as they have so many great ideas!
1 cup dried lentils (brown or green), rinsed in a fine mesh sieve
1 (24) oz jar Marinara
6 cups Water
1 tsp Salt
1 lb Wide pasta noodles, such as pappardelle or tagliatelle
Parmesan cheese or vegan parmesan cheese, optional
In a large saucepan or braiser heat olive oil over medium heat. Add the carrots, celery and onions and sauté until tender, about 6 minutes.
Add the walnuts and lentils along with the salt, water and jar of marinara. Stir to combine.
Simmer on medium-low for 45 minutes stirring occasionally, until sauce thickens.
When the lentils have reached your desired tenderness, transfer 2 cups of the sauce to a blender or food processor. Blend until nearly smooth. Add the blended sauce back to the pan and stir to combine. Blending is an optional step, but it helps add a creaminess without the need to add cream.
Remove from heat, and serve over your favorite pasta —such as pappardelle or tagliatelle—and top with freshly grated or vegan parmesan cheese.
This delicious recipe and photos were created by TheModernProper.com, we simply shared it! Please check them out as they have so many great ideas!
2 2/3 cups cheese that melts well shredded (cheddar, mozzarella)
Salsa guacamole and yogurt, for serving
In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt; stir well to combine. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
Build each quesadilla: on a half of tortilla sprinkle 3 tbsp (half of 1/3 cup) of cheese, spread 1/2 cup veggie mixture and sprinkle with remaining 3 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape. Repeat and make 8 quesadillas. If you have any leftover veggie mixture – eat it.
Bake for 20 minutes. Remove from the oven, let rest for 3-5 minutes and cut each quesadilla in half using serrated knife. Serve with salsa and yogurt.
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5 green leaf lettuce leaves, torn into large pieces
1 cup fresh basil leaves
3/4 cup fresh mint leaves
3/4 cup chopped fresh cilantro leaves
1 cup matchstick carrots
1 cup shredded purple cabbage
1 red bell pepper, thinly sliced
1/2 English cucumber, seeded and cut into long matchsticks
1 avocado, halved, peeled, seeded and thinly sliced
Kosher salt and freshly ground black pepper, to taste
FOR THE PEANUT SAUCE
1/4 cup creamy peanut butter
4 teaspoons reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
1 teaspoon chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
Serve immediately with peanut sauce.
This delicious recipe and photos were created by DamnDelicious.net, we simply shared it! Check them out for more great ideas!
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
Serve immediately, garnished with sesame seeds, if desired.
This delicious recipe and photos were created by DamnDelicious.net, we simply shared it! Check them out for more awesome recipes!
2 small sweet potatoes, peeled and cut into cubes (roughly 4 cups diced)
2 tbsp extra virgin olive oil
1 tsp taco seasoning
1 tsp garlic powder
1/4 tsp salt
1 can black beans, rinsed and drained
2/3 cup onion, diced small
2 serrano chilis, finely chopped
1 tbsp garlic, finely minced
2 tsp taco seasoning
1/2 tsp red chili powder (cayenne)
1/3 tsp cumin powder
2 tbsp finely chopped cilantro
few tbsp of water
Blend the following in a food processor:
1/2 cup mayonnaise
1/2 cup chopped cilantro
2 chipotle in adobo peppers (from a small can)
1 tbsp honey
1/2 tsp cumin powder
1 jalapeno, roughly chopped
1 tbsp apple cider vinegar
2 cloves garlic
1/2 tsp red chili powder/cayenne
Additional Items needed:
6 Flour Tortillas
8 oz package shredded mexican blend cheese
oil as needed
To Cook the Sweet Potatoes:
Preheat the oven to 350 degrees.
In a large bowl combine the olive oil, spices and sweet potatoes together and mix well. Emtpy onto a large rimmed baking sheet and place in the oven for about 16-20 minutes or until the sweet potatoes are completely fork tender and soft. Remove from heat and set aside.
To Make the Black Beans
Heat a pot over medium high eat and add oil. Once the oil is hot add the cumin seeds and let them splutter for about 30 seconds. Next add the diced serranos, stir quickly and then add the diced onions. Cook the onions until they’re transluelcent (about 4-5 minutes).
Add the garlic, stir until just fragrant and then add the rinsed black beans along with the taco seasoning, cumin powder, and chili powder. Stir well to comine. If the seasonings begin to stick and the pot looks dry, add 2-3 tbsp of water (just enough to get the beans to be a little wet and to scrape up any of the spices from the bottom of the pot). Cook the black beans on low heat for about 5-6 minutes.
Turn off the heat , add the cilantro and then use a potato masher to mash the beans slightly (you dont want them into a puree). Set aside.
Assemble the Burritos: (you can also make these into quesadillas layering in the same way as the burritos )
Layer a flour tortilla first with 1.5 tbsp of the chipotle sauce, then top with cheese, top with a few spoonfuls of the black bean mixture, then a few spoonfuls of the sweet potoates, and then more cheese. Roll into a burrito shape and place them flap side down until you’re ready to grill them.
On a flat griddle or pan heat about 1 tsp of oil over medium high heat and place the rolled burritos on the skillet. Let the bottom get golden brown and then gently flip and brown on the tops (you may have to hold them together with two spatulas so they don’t lose shape or fall apart). Once they’re golden on both sides, remove from heat.
Serve with extra chipotle sauce on the side and enjoy!
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