Delicious and nutritious plant-based recipes
Let's dive into a realm of delicious and nutritious plant-based recipes that will tantalize your taste buds and nourish your body from the inside out.
Quinoa and Black Bean Salad
Ingredients:
1 cup quinoa
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, finely chopped
Fresh cilantro, chopped
Dressing: Olive oil, lime juice, cumin, salt, and pepper to taste.
Instructions:
1.Cook quinoa according to package instructions.
2.In a large bowl, combine quinoa, black beans, tomatoes, cucumber, and red onion.
3.In a small bowl, whisk together the dressing ingredients.
4.Pour the dressing over the salad and toss gently.
Garnish with fresh cilantro. Serve chilled.
Sweet Potato and Chickpea Curry
Ingredients:
2 large sweet potatoes, peeled and diced
1 can chickpeas, drained and rinsed
1 onion, finely chopped
2 cloves garlic, minced
1 can coconut milk
2 tablespoons curry powder
Salt and pepper to taste
Fresh coriander for garnish
Instructions:
1.In a large pot, sauté onions and garlic until fragrant.
2.Add sweet potatoes, chickpeas, and curry powder. Stir to coat.
3.Pour in coconut milk and season with salt and pepper.
4.Simmer until sweet potatoes are tender.
5.Garnish with fresh coriander. Serve over rice or quinoa.
Chickpea and Vegetable Stir-Fry
Ingredients:
1 can chickpeas, drained and rinsed
Mixed vegetables (broccoli, bell peppers, snap peas, carrots), chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
Soy sauce or tamari for seasoning
Sesame oil for cooking
Brown rice or quinoa for serving
Instructions:
1.In a wok or large pan, heat sesame oil over medium-high heat.
2.Add minced garlic and grated ginger, sautéing until fragrant.
3.Add mixed vegetables and stir-fry until they start to soften.
4.Incorporate chickpeas and continue to stir-fry for a few more minutes.
5.Season with soy sauce or tamari to taste.
6.Serve over brown rice or quinoa for a satisfying and protein-packed meal.
Mango Avocado Black Bean Salad
Ingredients:
1 can black beans, drained and rinsed
1 ripe mango, diced
1 avocado, diced
1 red onion, finely chopped
Fresh cilantro, chopped
Lime dressing: Lime juice, olive oil, salt, and pepper to taste
Instructions:
1.In a large bowl, combine black beans, diced mango, diced avocado, and chopped red onion.
2.In a small bowl, whisk together lime juice, olive oil, salt, and pepper for the dressing.
3.Pour the dressing over the salad and toss gently to combine.
Garnish with fresh cilantro before serving.
Vegan Lentil Soup:
Ingredients:
1 cup dry green or brown lentils, rinsed and drained
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon turmeric
Salt and pepper to taste
2 cups kale or spinach, chopped
Juice of 1 lemon
Fresh parsley for garnish
Instructions:
1.In a large pot, sauté the diced onion, carrots, and celery in a bit of olive oil over medium heat until softened (about 5 minutes).
2.Add minced garlic and sauté for an additional minute until fragrant.
3.Stir in ground cumin, coriander, smoked paprika, and turmeric.
4.Add lentils, diced tomatoes (with their juice), and vegetable broth to the pot.
5.Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.
6.Season with salt and pepper to taste.
7.Stir in chopped kale or spinach and let it cook for an additional 5 minutes until greens are wilted.
8.Squeeze in the juice of one lemon to brighten the flavors.
9.Remove from heat.
10.Garnish with fresh parsley before serving.
Vegan Butternut Squash and Coconut Curry Soup:
Ingredients:
1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 butternut squash, peeled, seeded, and diced
1 can (14 oz) coconut milk
4 cups vegetable broth
1 tablespoon red curry paste
1 tablespoon curry powder
1 teaspoon turmeric
Salt and pepper to taste
1 cup spinach, chopped
Juice of 1 lime
Fresh cilantro for garnish
Instructions:
1.In a large pot, heat coconut oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent.
2.Add diced butternut squash to the pot and cook for about 5 minutes until it starts to soften.
3.Stir in red curry paste, curry powder, and turmeric. Coat the butternut squash evenly with the spices.
4.Pour in the coconut milk and vegetable broth. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes until the butternut squash is tender.
5.Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
6.Stir in chopped spinach and lime juice. Cook for an additional 2-3 minutes until the spinach is wilted.
7.Adjust the seasoning if needed.
8.Serve the Vegan Butternut Squash and Coconut Curry Soup hot, garnished with fresh cilantro.
