Plant-Based Cooking Recipes
*Spring Green Pea Dip *Vegan *Organic *Gluten/Nut-free *Great source of protein, and fiber *Serves 10
1 package of frozen petite peas (thawed to room temperature)
1 small clove of garlic
1/4 cup of raw hemp seeds
Zest and juice of one small lemon
Sea salt to taste
3 tablespoons of extra virgin olive oil
1 teaspoon of cayenne pepper (or smoked paprika)
2 teaspoons of ground oregano
Combine all of the ingredients into a food processor, pulsing this a few times until everything becomes smooth, and well incorporated.
Once the mixture is smooth, turn off the food processor, and give this a taste, adjusting the seasonings/ flavor as needed.
Feel free to serve this colorful dip with your favorite sliced vegetables,& gluten free crackers (we used sliced carrots, and 365 brand sesame rice crackers).
Pasta Salad *Gluten/Nut-free *Organic *Vegetarian *High in Protein and Fiber *Serves 10
1 lb. Of Gluten-free Fusilli style pasta (we used a blend of brown rice and Fava bean)
2 tablespoons of olive oil
2 tablespoons of freshly chopped basil
2 teaspoons of sea salt
1 tablespoon of ground oregano
1 teaspoon of freshly ground black pepper
1 cup of rinsed/finely chopped baby bell-peppers (multi-colored)
1 cup of rinsed Baby spinach, finely chopped
Freshly grated parmesan cheese ( optional)
* Begin by boiling a large pot of water.
Once the water has come to a boil, add one teaspoon of sea salt, and slowly pour in the dried pasta.
Turn the flame down to medium/low and cook the pasta for 5-7 minutes (till al dente).
Once the pasta is cooked, drain this into a large colander.
Pour the cooked pasta back into the large pot, and add the chopped vegetables, olive oil, fresh basil, sea salt,& spices, along with the parmesan cheese (if using).
Give this a big mix, incorporating all of the ingredients.
Taste the pasta (adjusting the flavors if you need).
Feel free to add any additional vegetables, and herbs etc.
Brown Rice Buddha Bowls
* Vegan *Organic *Gluten/nut-free *High in protein, fiber, and calcium *Serves 8-10
3 cups of prepared Brown basmati rice (with a teaspoon of ground turmeric)
1 cup of rinsed and chopped fresh broccoli
1 cup of rinsed and finely chopped cabbage (any color)
3 tablespoons of finely minced cilantro
3 tablespoons of raw sesame seeds (any color)
2 tablespoons of Tamari sauce (gluten-free soy sauce)
2 tablespoons of olive oil
1 teaspoon of freshly grated ginger
Combine the chopped vegetables to the precooked brown rice, on medium/low heat.
Add the olive oil, tamari sauce, and grated ginger.
Mix and place a well-fitted lid on top of the top, allowing the vegetables to steam for 2 minutes (until slightly softened, yet still tender).
Add the fresh cilantro, and sesame seeds, turn off the heat, and give this a taste.
Adjust the seasonings if needed.
Enjoy this yummy vegetable rice dish as is, or feel free to add any additional ingredients that you like
This makes a nice lunch, or as a great side dish for dinner!
Pasta Primavera *Serves 10 *Gluten/nut-free *Vegetarian *Organic *High in protein, fiber, and vitamin C
2 pounds of your favorite Gluten-free pasta (we used a blend of Trader Joe's brown rice spaghetti, and penne pasta)
1 cup of rinsed, and chopped asparagus (roughly 12 -14 spears)
6-8 cleaned, and diced Baby bell peppers (multi colored, seeds removed)
1 cup of baby Arugula, rinsed and roughly chopped
2-3 tablespoons of fresh seasonal herbs, such as Italian flat leaf parsley
3 tablespoons of Extra virgin olive oil
2 tablespoons of fresh lemon zest
Sea salt to taste
Fresh black pepper to taste (optional)
Freshly grated parmesan (optional)
Begin cooking the pasta in a large pot of salted water, cook according to package instructions.
During the last 5 minutes of the pasta still cooking, slowly add the chopped fresh vegetables (steam the vegetables with the pasta).
Once the pasta is fork tender (Al dente) and the vegetables are tender, drain everything into a large colander.
Place the pasta, and vegetables back into the same cooking pot.
Add in the olive oil, lemon zest, fresh herbs, sea salt, and black pepper (if using) along with the parmesan cheese ( if using).
Give everything a few big mixes, incorporating the pasta, and vegetables with the additional ingredients.
Taste, adjusting the seasonings/flavor if needed
Enjoy this yummy, healthy,& hearty dish for lunch/ or dinner!
*Black Bean Fiesta Salad
*Vegetarian *Organic *Gluten/nut-free *Great source of protein, and fiber *Serves 8-10
3 cups of precooked black beans (or BPA free, canned no salt added) drained well
2 cups of rinsed and finely chopped purple cabbage
2 cups of rinsed and finely chopped Romaine lettuce (or green leaf lettuce)
4-6 baby bell peppers rinsed and finely chopped
3 medium avocados, chopped into bite sized pieces
3 tablespoons of fresh cilantro, rinsed and finely chopped
Fresh lime juice from 2 limes
3 tablespoons of olive oil
3 tablespoons of raw pumpkin seeds
1/2 cup of Finely shredded Mexican cheese blend (optional)
Sea salt to taste
1 tablespoon of ground cumin
1 tablespoon of smoked paprika (or you can use regular paprika)
Combine all of the vegetables into a large bowl.
Add the black beans, cilantro, lime juice, olive oil, sea salt, cumin, smoked paprika, pumpkin seeds, and shredded cheese (if using) then carefully add the chopped avocados.
Mix everything well, and give the salad a taste, adjusting the seasonings if needed.
Enjoy this salad right away, or you can store this in the fridge to chill before you're ready to eat.
This makes a nice hearty lunch, or side dish for dinner!
Vietnamese Style Fresh Spring Rolls
*Vegan *Organic *Gluten/Nut-free * Great source of protein, and fiber *Serves 8-10
1 package of Vietnamese Spring roll wrappers (made from rice)
1 large English cucumber, rinsed and chopped fine
1 cup of purple cabbage (or green) rinsed and finely chopped
3 cups of precooked brown rice, cooled to room temperature (such as short grain sushi style)
1 cup of rinsed and roughly chopped crunchy lettuce (such as Romaine, or green leaf)
1/4 cup of fresh seasonal herbs, rinsed and finely chopped (such as mint, and cilantro)
1/2 cup of Tahini (sesame butter), low sodium
2-3 tablespoons of low sodium Tamari sauce (gluten-free soy sauce)
Juice from one fresh lime.
To prepare the spring rolls, place each rice paper wrapper into a large bowl of room temperature water for 20-30 seconds. (to prevent the wrappers from getting too soft).
Place each wrapper onto a cutting board, and place a small spoonful of the softened, cooled brown rice followed by a handful of the vegetables, and fresh herbs.
Continue to repeat the process with the remaining wrappers, and ingredients.
Next, prepare your dipping sauce by placing the 3 ingredients into a medium sized bowl, and mix well until everything is well incorporated.
Give this a taste, adjust the seasonings if needed.
For an additional yummy ingredient, sprinkle some raw sesame seeds onto each prepared spring roll.
This adds some extra crunch, and added protein, fiber, as well as a great source of calcium!
Enjoy this fun, and yummy treat for lunch or dinner, as well as a great snack for kids lunches!