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Asian Vegetables with Peanut Sauce and Sticky Rice

This meal can be put together in under 30 minutes, actually more like 20 minutes. Which is a good thing when you are really hungry and want something healthy and fairly fast. With just a couple of bags of frozen Asian vegetables, sticky rice and homemade peanut sauce you are all set for a great meal.

  • 1 recipe Peanut Sauce
  • 2 bags of Asian vegetable, without sauce
  • 1 package Innovasian sticky rice
  • peanuts, garnish

First, start making the peanut sauce. Then prepare asian vegetables and sticky rice according package instructions. The  vegetables and sticky rice can be made as the peanut sauce is cooking.

In a large bowl stir together the Asian vegetable and some of the peanut sauce to coat the vegetables. Set aside.

Layer the sticky rice into bowls. Spoon some for the vegetables onto the rice. Ladle some of the peanut sauce on top of the vegetables and rice. Garnish with some peanuts, for crunch.

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Serve. Eat. Enjoy.

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Strawberry and Quinoa Spinach Salad

This salad is packed with lots of goodness. It has plenty of protein and different textures to delight the tastebuds. I had made a batch of quinoa and a batch of roasted chickpeas, which made assembly super simple.

Assemble salad and dress with the Strawberry-Vanilla Vinaigrette.

This recipe makes two servings.

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Baked Potato Bowl

One of my favorite meals for lunch is a baked potato with veggies and topped with Cashew Sour Cream.  I like to batch cook the potatoes and the vegetables. Once I have done the batch cooking all I have to do is warm things up for future meals. It makes putting together a meal easy and fast.

Bake the potatoes at 400 degrees until the potatoes can be pierced by a fork with ease. The potatoes should give at a squeeze.

Note: Use whatever veggies you have on hand. I also like Creamed Spinach on potatoes too.

Layer potato, veggies and the Cashew Sour Cream.

Serve. Eat. Enjoy.

Note: What is nice about this meal is that it can be changed up easily by what you have on hand in your refrigerator or pantry.

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Creamy Primavera

This is such a simple, yet satisfying meal. With a little help from the freezer you can have a  delicious and healthy meal on the table in under 30 minutes.

Sauce:

  • 2/3 c sunflower seeds, raw, unsalted
  • 1/4 c nutritional yeast
  • 2 tbsp lemon juice
  • 2 tbsp dijon mustard
  • 1 tsp garlic, minced
  • 1 tsp All-Purpose Seasoning
  • 1 tbsp arrowroot
  • 1 1/2 c plant milk

Combine all of the sauce ingredients into a high-speed blender. Blend for about 50 seconds, until the sauce is smooth and creamy.

Set sauce aside.

Pasta Primavera:

  • 12 oz Caserecce (I like jovial)
  • 1 lb California Blend, frozen
  • 2 c spinach, fresh, chopped
  • 1/2 c peas, frozen

Cooke caserecce according to package directions. Reserve about a cup of the cooking liquid before draining. At the last two minutes of the pasta cooking add the California Blend to the water.

Remember to reserve about 1 c of the pasta water before draining. Drain pasta and the veggies. Return the pasta and veggies to the pot. Add the chopped spinach, peas and the sauce. Stir until everything is well combined. Using the reserved pasta water, thin out the sauce to your desired consistency.

Top with a sprinkling of nutritional yeast.

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Note: This recipe makes 4 generous servings.

Serve. Eat. Enjoy.

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Asian Zoodles

This dish has only 6 ingredients, yet it is loaded with flavor. Once again, eating WFPB/Vegan does not have to be complicated or involve a ton of ingredients. Keeping your refrigerator stocked with plenty of veggies and some basic ingredients will make putting a meal together so much easier.

This dish can be served cold or warm. It would make a great picnic dish. For this recipe I served it warm. Also, this is for one serving.

  • 2 tbsp onion, minced
  • 1 zucchini, medium, spiralized
  • 1 carrot, curt into matchsticks
  • 1 radish, sliced thinly
  • 2-3 tbsp Chinese Brown Sauce
  • sesame seeds, garnish

In a large skillet, sauté onion over medium heat until translucent. Add the remaining ingredients and sauté for 1-2 minutes. Remove from heat and plate. Sprinkle sesame seeds over the zoodles.

Serve. Eat. Enjoy.

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Zucchini Ribbons with Spinach Pesto and Roasted Tomatoes

This dish is packed with nutrients and flavor. Besides the roasted tomatoes this meal took me about 5 minutes to assemble. Eating WFPB does not have to be hard or complicated, just delicious.

  • 1 medium zucchini, spiralized
  • Spinach Pesto
  • Roasted Tomatoes
  • nutritional yeast, garnish

Warm the zucchini ribbons in a skillet over medium-high heat. Be careful to not overcook the zucchini or they will become soggy. It only takes a couple of minutes to warm up the zucchini ribbons.

Add 1-2 tbsp of pesto to the zucchini ribbons and stir to coat. Remove zucchini from skillet and plate. Top the zucchini with roasted tomatoes and some nutritional yeast.

Note: Roast the tomatoes in a 400 degree oven, until they are at your desired consistency. I actually like to put them in the oven while it is preheating. I check them when the oven has come to temperature. Most of the time they are done by then. I used Compari tomatoes for this dish.

Serve. Eat. Enjoy.

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Note: This recipe makes one serving.

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Chickpea Ravioli

I made these Chickpea Ravioli for a client. I used the Macadamia Nut “Ricotta” for the filling. I have made these using a pasta maker attachment and also rolling them out with a rolling pin. The attachment gives you a more consistent thickness in the ravioli, but might take a little bit getting used to working with. You might want to try them first rolling them out with a rolling pin, until you are used to working with the dough.

The dough takes a little bit to get used to, but once you get the feel of it it works beautifully. It is a very stiff dough and does not have the same elasticity as a regular pasta dough. I just want you to know that, so you do not think that you have done something wrong.

You do not have to cut them in circles. You could cut them into squares, which will probably take less time. I just like the way the circles look. This recipe makes about 14-16 individual ravioli.

  • 3 c chickpea flour + some for rolling out
  • 1/2 c water
  • 1/2 tsp Himalayan salt
  • 1 tsp parsley, dried

Add all the ingredients into a food processor. Process until the dough looks like little pebbles.

Transfer dough mixture into a large bowl. Press mixture together forming a dough ball.

Roll the dough out in between to pieces of wax paper that is dusted with some chickpea flour. Roll the dough to about 1/8 – 1/4 inch thick.

I usually roll them out in small batches. It just makes the dough easier to work with.

Cut ravioli into desired shapes. Put a dollop of the Macadamia Nut Ricotta in the center of the ravioli. Place another piece of the ravioli on the top. Press the edges together with your fingers, then using a fork crimp the edges.

Cook these in a gentle boil of water. You do not want them to break apart. They are done when the ravioli float to the top of the water. It takes hardly any time at all.

Note: These can be frozen and then cooked at a later time. To freeze them: lay them out in a single layer on a baking sheet and freeze. When they are frozen you can transfer them to a container and then freeze them for future use.

Note: These would be great served with my Spinach Pesto.

Serve. Eat. Enjoy.

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Thai Curry Sweet Potato Bowl

This Bowl is a make you feel good bowl. There are so many good for you ingredients in it. It is bright and colorful and tastes amazing.

  • 2 sweet potatoes, peeled, cubed

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Roast potatoes until they are fork tender. about 20 minutes.

  • 1 large onion, diced
  • 8 oz. baby bella mushrooms, sliced
  • 1 crown of broccoli, cut into florets
  • 1 bell pepper, diced
  • 2 carrots, thinly sliced rounds
  • 1 c corn kernels, frozen

In a large dutch oven sauté onions over medium-high heat. Sauté until the onions are soft and translucent.

Add the mushrooms, broccoli, bell pepper, carrots and corn. Stir the vegetables and cover the dutch oven with a lid. Cook the vegetables until the broccoli is bright green, about 4-5 minutes. Add vegetable broth as needed to sauté the vegetables.

Note: I used a yellow bell pepper, but any color will do.

Thai Curry Sauce:

  • 1 can coconut milk
  • 1/4 c vegetable broth + plus more for sautéing
  • 1 tbsp maple syrup
  • 1 tbsp red curry paste

Combine all of the ingredients into a sauce pan and stir. Cook sauce until warm.

Note: You can swap out the coconut milk for another plant milk (about 1 3/4 c). You can add 1/2 tsp of coconut extract so you still have the same flavor profile.

Add the sweet potatoes and the Thai Curry Sauce to the vegetables in the dutch oven. Stir the vegetable until they are well combined. Cover dutch oven and turn off the heat. Let the vegetables sit in the dutch oven for about 3-4 minutes to infuse the vegetables with some of the Thai Curry Sauce flavor.

Ladle into bowls.

Serve. Eat. Enjoy.

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Tropics Bowl

I’ll be honest I had a hard time coming up with a name for this dish. The ingredients reminded me of the Bahamas and the Southwest. I think the mango is what put it towards the tropics. It is perfect for a light and refreshing meal, and so nutrient packed.

  • 1 c quinoa, uncooked (I used the trick-colored quinoa, but any will do)
  • 1 c vegetable broth
  • 1 c water
  • 1 can black beans, drained, rinsed
  • 1 c corn kernels, frozen, thawed
  • 1 c tomatoes, seeded, diced
  • 1 orange bell pepper, diced
  • 1 ripe mango, skinned, pitted, diced
  • 1 avocado, diced
  • 1 tsp garlic, minced
  • 1 lime, zested, juiced
  • 8 oz. baby spinach

Cook the quinoa according to package directions. I used 1 cup of vegetable broth and 1 cup of water for my liquid.

When the quinoa is done cooking, add the black beans, corn, tomatoes, bell pepper, mango, avocado, garlic and lime. Stir all the ingredients together and cover with a lid for about 5 minutes. This resting time is good to let the ingredients meld together and the raw veggies soften a little.

While the quinoa mixture is setting, layer the spinach into a bowl. Spoon the quinoa mixture on top of the bed of spinach.

This recipe makes 4-6 servings. It depends on the appetite.

Serve. Eat. Enjoy.

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Glazed Tofu and Asparagus Salad

I had some of the Glazed Tofu and Asparagus with Brown Rice & Millet Ramen leftover from dinner. Actually, it was the Glazed Tofu and Asparagus that was leftover. It was just enough to make a salad out of it for lunch the next day. It just goes to show just a few changes can make leftovers something new and refreshing.

Spread chopped zucchini and pepper rings onto a baking sheet. Drizzle some of the Chinese Brown Sauce onto the vegetables. Stir the vegetables until they are completely coated. Place sheet pan in oven and turn oven to 350 degrees.

Roast vegetables until tender.  Check the vegetables when the oven comes to temperature. Stir the vegetables and roast longer if needed. Remove from oven and set aside.

Layer salad starting with the greens. Finish the salad with a sprinkling of the sesame seeds and a drizzle of the Chinese Brown Sauce.

Serve. Eat. Enjoy.

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Note: This salad recipe is 1 serving, but easily multiplied.

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