Recipes

Mexican Shepherd's Pie
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Mexican Shepherd’s Pie

Mexican Shepherd’s Pie (from The Buddhist Chef) Ingredients: 2 large sweet potatoes, sliced lengthwise 3 celery stalks, chopped 1 red bell pepper, diced 1 onion, chopped 1 cup frozen corn 1 can red beans 1 Tbsp chili powder 1 tsp cumin 2 Tbsp tomato paste 1 cup vegetable broth pepper, to taste pinch of paprika Directions: […]


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Copycat Larabars

Larabars are a great snack to travel with – they are easy to grab-and-go and they are made with very few whole ingredients, nothing added! Just dates, nuts, and some flavors have spices, extra dry fruit, lemon or lime juice, cocoa powder, or extracts. These bars are surprisingly easy to make at home and you […]


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Lemon Tahini Dressing

Next time you have a salad try this refreshing homemade salad dressing! This is easy to make and the best part is you get to control all the ingredients that go into your dressing. You can feel good knowing there are no preservatives or additives and that this is truly a healthy dressing that won’t […]


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Chickpea Chili Stuffed Sweet Potatoes

Love chili? Love baked sweet potatoes? Then this is the perfect meal for you! Chickpea Chili Stuffed Sweet Potatoes (from The Vegan 8) Ingredients: 4-5 medium sweet potatoes half of a large white onion 1 red bell pepper 1/2 cup water + 1/2 cup water (divided) 1/2 tablespoon + 1/2 tablespoon chili powder (divided) 1 […]


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15 Bean Soup

This simple soup can be made on the stove top, in a crock pot, or in an instant pot. Whichever way you choose to cook this soup, you’ll find it to be hearty, warming, and tasty. 15 Bean Soup (from Brand New Vegan) Ingredients: 1 bag Hurst’s 15 Bean Soup Blend (without the seasoning) 4 cups low sodium vegetable broth (low sodium) […]


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Lemon Poppy Seed Oat Muffins

Lemon Poppy Seed Muffins (from The Oatmeal Artist) Ingredients: 3 overripe bananas 1 cup unsweetened soy or almond milk juice of 2 lemons (~6 tbsp) 1 tbsp lemon extract 2-3 medjool dates 2 cups oat flour 1 cup rolled oats 2 tsp baking powder 1 tsp baking soda 1-2 tbsp poppy seeds Directions: Preheat oven […]


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Taco Soup

Taco Soup (from My Plant Based Family) Ingredients: ½ red onion, diced ½ red bell pepper, diced 3 cloves garlic, minced 1 tomato, diced (can also use 1 can of diced tomatoes) 1 jalapeno, diced (remove seeds for a less spicy version) 2 cups cooked pinto beans 2 cups cooked black beans 1½ cups frozen corn […]


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Easy Dal

This Dal is easy to make, light yet filling, and tasty! This recipe can be made on the stove top or in an instant pot. Directions for both are below. Easy Dal (from Raw Till Whenever) Ingredients: 2 cups red lentils 6 cups water 1 red or yellow bell pepper, chopped 1 red onion, chopped […]


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Quinoa Primavera

Quinoa Primavera (from Forks Over Knives) Ingredients: 1 cup quinoa, soaked at least 2 hours or overnight, rinsed, and drained 2 cups frozen artichoke hearts (can also use 1 14 oz can of artichokes packed in water) 2 garlic cloves, minced 1 teaspoon dried tarragon ½ teaspoon dried thyme ¼ teaspoon dried dill ¼ teaspoon black […]


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Potato Veggie Scramble

This healthy recipe is a perfect breakfast to make on a weekend! Potato Veggie Scramble (from Straight Up Food) Ingredients: 1½ pounds white potatoes, unpeeled, cut into ½-inch cubes (about 4½ cups) 1 medium yellow or white onion, chopped (about 2 cups) 1 medium red bell pepper, seeded and chopped (about 1½ cups) 5 medium […]