Parmesan Tomato Zucchini Bake

Parmesan Tomato Squash Bake is a simple recipe with layered fresh tomatoes, zucchini and summer squash topped with garlic, onion and parmesan cheese!

INGREDIENTS

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 5 medium tomatoes, sliced
• 1/2 cup quality parmesan cheese, shredded
• 1/2 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon Italian spices

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. In a baking dish, arrange zucchini, yellow squash and tomatoes in an alternating pattern (as seen in the photos).

Full read at https://www.nutritionistreviews.com/2016/08/parmesan-tomato-zucchini-bake.html?m=1

Five Bean Salad Recipe Video

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well.

INGREDIENTS

For the Green Beans:

• 1 cup of fresh green beans, rinsed and cut into ½ inch pieces
• Water
• 1 teaspoon salt

For the Salad:

• 1 (15 ounces) can of red kidney beans, drained and rinsed
• 1 (15 ounces) can of chickpeas, drained and rinsed
• 1 (15 ounces) can of black beans, drained and rinsed
• 1 (15 ounces) can of Cannellini beans, drained and rinsed
• 4 stalks of scallions, sliced thinly
• 1 small bell pepper, seeded and chopped
• ½ English cucumber, cut into ½ inch cubes
• ½ cup fresh Italian parsley, chopped

Garlicky Mustard Dressing

• ⅓ cup olive oil
• ⅓ cup lemon juice
• 2 tablespoon Dijon mustard
• 2 tablespoons honey
• 3 cloves of garlic, minced
• 1 teaspoon kosher salt, or more to taste
• ¼ teaspoon black pepper

INSTRUCTION

1. To cook the green beans: Place a bowl with cold water and some ice. Set aside. Heat 3 cups of water and 1 teaspoon salt in a small saucepan. When it comes to a boil, add in the green beans. Cook for 6-7 minutes or until the green beans are cooked to your liking. Using a slotted spoon, transfer the beans into the ice cold water to stop the cooking. Let it sit a few minutes, drain, and set aside.
2. To make the salad: Combine red kidney beans, chickpeas, black beans, Cannellini beans, cooked green beans, scallions, bell pepper, cucumber, and parsley in a bowl. Give it a gentle mix and set aside.
3. To make the dressing: Mix all ingredients in a jar, put the lid on, and shake vigorously until fully mixed.

Full read at https://foolproofliving.com/five-bean-salad/

Crock Pot Thai Chicken Curry

Crock Pot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and naturally paleo + gluten-free dinner. Your family will LOVE it!

INGREDIENTS

• 1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
• 2–4 tablespoons Thai red curry paste (see notes)
• 1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo and Whole30)
• 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
• 1 tablespoon minced ginger
• 2 teaspoons fish sauce (use Whole30 compliant, if needed)
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
• 1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
• 1 medium yellow onion, chopped
• 1–2 chili peppers, if you like extra heat
• 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
• Optional: cilantro, chili peppers, and lime to serve

INSTRUCTIONS

1. Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
2. After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.

Full read at https://www.theendlessmeal.com/crock-pot-thai-chicken-curry/

Avocado Egg Salad

Avocado Egg Salad Is The BEST Egg Salad Recipe, You Will Love The Avocado Addition. Use Your Hard Boiled Eggs To Make This Delicious Egg Salad Recipe!

INGREDIENTS

•  2 hard boiled eggs chopped
•  2 hard boiled egg whites chopped
•  2 small avocados pitted and peeled
•  1 tablespoon plain Greek yogurt
•  1 tablespoon fresh lemon juice
•  2 tablespoons chopped green onion
•  1/4 teaspoon Dijon mustard
•  Salt and freshly ground black pepper to taste

INSTRUCTION

1. In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste.

Full read at https://www.twopeasandtheirpod.com/avocado-egg-salad/

Cleansing Cucumber Lemonade

Cucumber is a natural refresher rich in minerals and powerful anti-inflammatory properties. A couple slices will hydrate your system and help you mellow out. It can be tough to drink enough water daily, especially if you’re not used to drinking a lot of water. Although it’s important to drink eight glasses of water a day, adding cucumber to your beverages is a great way to start the hydration process.

INGREDIENTS

• 1 pound cucumbers, peeled if waxy, unpeeled if organic and not waxy, chopped, 1/2 cup of sliced cucumbers reserved for garnish
• 2 cups fresh squeezed lemon juice (about 15 lemons)
• 8 cups water, divided
• 2/3 cup raw honey
• 12 ice cubes

INSTRUCTION

1. Place chopped cucumbers in the blender with 1 to 2 cups of the water. Strain through a fine mesh sieve into a bowl or into the pitcher, pressing with the back of a ladle to get all of the juice through the sieve. Discard pulp. Add ice on top of cucumber.
2. Heat 1-1/2 cups of the water on a stove top over high heat until steaming, but not boiling. Remove from heat and whisk in honey until dissolved.

Full read at https://skinnyms.com/cleansing-cucumber-lemonade-recipe/

Vegan Risotto with Asparagus & Mushroom

Creamy, luscious risotto – with almost no fat!

INGREDIENTS

• 1 onion diced
• 4-6 cloves garlic minced
• 1 bunch of asparagus woody stalks removed and chopped into 1-2 inch pieces
• 8 oz. mushrooms about 15 or so if you use crimini, roughly chopped
• 1 tsp dried thyme
• 1/2 - 1 tsp salt to taste
• 1/2 cup white wine optional
• 1 cup Arborio rice uncooked
• 3 cups vegetable broth
• 2 cups spinach chopped
• 2 tsp nutritional yeast optional
• 1/4 tsp onion powder optional
• 1-2 tsp lemon juice

INSTRUCTION

1. Heat a large pot over medium heat. Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes). Add mushrooms, thyme, salt, and white wine, and heat until mushrooms are softened, another 3-5 minutes or so. Add rice and stir until rice is well coated and starts to make small snapping noises (like Rice Krispies). Add vegetable broth 1/2 - 3/4 cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more - this takes about 3-5 minutes or so each time.

Full read at https://cleangreensimple.com/recipe/mushroom-asparagus-risotto/

Spinach Suesadillas (VEGAN)

Vegan spinach quesadillas which will make your mouth water! These easy to make quesadillas filled with eggplant, spinach, and vegan cheese are healthy, gluten-free and done in less than 30 minutes.

These spinach quesadillas are filled with eggplant (aubergine) and vegan cheese sauce. They are great for lunch, dinner or as a filling snack! The recipe is gluten-free, grain-free, dairy-free, and very easy to make.

INGREDIENTS

• 4-6 tortillas (gluten-free if needed)
• 1 medium-sized onion, chopped
• 3 cloves of garlic, minced
• 1 large (300 g) eggplant (aubergine) chopped into small cubes (max. 1 inch)
• 6 oz (170 g) fresh spinach, roughly chopped
• 1/2 tbsp oil
• 4-5 tbsp red wine (or vegetable broth)
• 1 tbsp soy sauce (gluten-free if needed) or coconut aminos
• 1 tbsp balsamic vinegar
• Spice mix: 2 tsp onion powder, 1 tsp paprika, 1/2 tsp cumin powder, 1/2 tsp (ground) oregano, 1/4 tsp smoked paprika, ground chipotle chili powder to taste)
• Sea salt + pepper to taste
• 1 batch vegan cheese sauce

INSTRUCTION

1. Watch the video (scroll down a bit) to see all instruction steps.
2. Heat oil in a skillet, add onion and fry over medium heat for about 3 minutes.
3. Add the eggplant, garlic, balsamic vinegar, soy sauce, red wine, all spices and cook over medium heat with a lid on for 12-15 minutes. Stir frequently. Make sure the eggplant is thoroughly cooked.
4. Add spinach, stir, and cook for a further 30-60 seconds. Turn off the heat.

Full read at https://elavegan.com/vegan-spinach-quesadillas/

Better than Tuna: Vegan Tuna Salad Recipes

Portable and easy meals, like the classic tuna salad sandwich, are an essential. This chickpea vegan tuna salad is a delicious vegan alternative. Try it!

Author: Georgia @ fullofbeans.us
Prep Time: 20  
Total Time: 20   

Ingredients

• (2) 15oz cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
• 1 shredded carrot
• 2 stalks celery, finely diced
• 1/2 small red onion, finely diced
• Just Mayo or alternative vegan mayonaise, approximately 1/4 cup
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• optional: extras like mustard, dill, etc

Instructions

1. Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
2. Add the carrot, celery, onion, salt and pepper and mix well with a fork

Full read at https://www.fullofbeans.us/vegan-tuna-salad/

Quick & Easy Basil Avocado Pasta

This Basil Avocado Pasta has been my go to lunch recently. It’s so yummy and creamy. Plus it only takes 15 minutes in total to throw together.

Filling but not heavy and so satisfying! Bursting with flavour from the basil, lemon and garlic. Plus this Basil Avocado pasta sauce recipe is gluten free, dairy free, vegan and full of so much goodness.

Ingredients : Basil Avocado Pasta Recipe Vegan + Gluten free

• 2 Garlic Cloves
• juice of half a lemon
• 300g Gluten free pasta
• 2 Avocados halved, seeded and peeled
• 1/3 cup Olive Oil
• handful of basil leaves
• pinch of pink salt
• black pepper to taste
• 1 tsp chilli flakes

Method

1. In a large pot of boiling water cook pasta and drain well.
2. Place the avocado, garlic, basil, olive oil, lemon juice into a blender or food processor and blend until your desired consistency. Tastes great both chunky or smooth and creamy.

Full read at  http://www.nourishyourglow.com

Vegan Sticky Sesame Cauliflower

These Sticky Sesame Vegan Cauliflower Wings are the best veggie wings I’ve ever had! Loaded with a maple sesame flavor and spice, they are the perfect game day snack for vegans! 

Sticky Sesame Vegan Cauliflower Wings? YES please! Confession time: there would’ve been way more wings in the pictures, but I kind of devoured them seconds after they came out of the oven. Happily so, burning the roof of my mouth and smiling in deep satisfaction. You see, this isn’t the first time I’ve made vegan cauliflower wings, so I knew to expect delicious, flavourful bites of pure sticky goodness.

INGREDIENTS

• 1 small head cauliflower
• 1/2 cup all purpose gluten free flour*
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (1/2 if you want it very spicy, leave out if you don't like spice)
• 1 cup crispy gluten free panko bread crumbs (seasoned with salt and pepper) OR toast your breadcrumbs slightly before using

Sauce

• 4 tablespoons maple syrup
• 2 tablespoons liquid aminos
• 1/2 teaspoon sesame seeds
• 1/4 teaspoon ground black pepper
• 3/4 teaspoon ground ginger
• chopped scallions & sesame seeds, for garnish

INSTRUCTIONS

1. Preheat oven to 450 F degrees. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
2. Remove florets from the cauliflower (aka don't use the stem). Chop the cauliflower into smaller pieces to resemble the size of wings.
3. In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.

Full read at https://jessicainthekitchen.com/sticky-sesame-cauliflower-wings/

Roasted Sweet Potato and Black Bean Quesadillas Recipes

Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian quesadillas you'll ever taste. So easy to make and most importantly incredibly delicious and filling!

INGREDIENTS

• 2 Large Sweet Potatoes, peeled and sliced into chunks
• 4 White Flour Tortilla Wraps
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1/2 tsp Ground Coriander
• 1/4 tsp Cayenne Pepper (or to preference)
• 1/2 can of Black Beans, rinsed
• 2 Large handfuls of Cheddar
• Juice from 1/2 a Lime
• Salt & Black Pepper, to taste
• Olive Oil (see note A)

Extras 'n' optionals:

• Avocado
• Jalapeno
• Fresh Coriander
• Extra Limes
• Sour Cream
• Salsa
• Guac

METHOD:

1. Preheat oven to 200c (390f). 
2. Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 25-30mins or until softened with a caramelized outing.

Full read at  https://www.dontgobaconmyheart.co.uk/roasted-sweet-potato-quesadillas/

Vegan Chilli Cheese Nachos

Bean chilli, rice, avocado and cheesy nachos in one delicious bowl! I am smugly munching on these nachos as I type this and it’s times like this I really, really love my job. This bowl is SOOOOO GOOD. I am in heaven!

Spicy, chunky bean chilli with crispy, cheesy nachos. You can’t beat this combination.

This meal was so easy to put together too. The chilli is very simple and takes about 10 minutes to make, and the rest is mainly just assembling. The rice and avocado are optional but can transform it from a snack into a hearty meal.

INGREDIENTS

Easy Bean Chilli

• 200 g Birds Eye Mexican Bean Mix, (a mixture of red kidney beans, black beans and chickpeas)
• 1 tbsp olive oil
• 1 small red onion, diced
• 2 garlic cloves, minced/finely chopped
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp hot chili powder
• A pinch of salt and pepper
• 1 red bell pepper, sliced
• 400 g tin of chopped tomatoes

Cheesy Nachos

• Approx 4 large handfuls of tortilla chips
• 100 g grated vegan cheese, (preferably one that melts!)

Optional extras

• 250 g cooked rice, (I cooked mine with some paprika and tomato puree)
• 1 avocado, halved, pitted and sliced
• Fresh corainder, torn

INSTRUCTION
Make the chilli

1. Heat the olive oil in a saucepan on a medium heat. Saute the onions, garlic and pepper for 4 minutes, until softened.
2. Add the spices, salt and pepper then cook for a further minute.

Full read at http://wallflowerkitchen.com/vegan-bean-chilli-nacho-bowl/?fbclid=IwAR3cGYBRXSEDtbRY9FwQ9oSyLpqjq4IqKnyV70L85hzH00ZZpRdr3DrbARw

Vegan Sweet Potato Pasta Sauce (creamy, cheesy)

This vegan sweet potato pasta sauce is a great way to get the creaminess of a classic alfredo sauce but in a lighter and vegan cheese sauce! The recipe is easy to make, dairy-free, gluten-free, and so healthy!

This vegan sweet potato pasta sauce is a great way to get the creaminess of a classic alfredo sauce but in a lighter and vegan cheese sauce! The recipe is easy to make, dairy-free, gluten-free, and so healthy!Pin this image on Pinterest

This easy and creamy pasta sauce tastes absolutely delicious you guys! It’s only made with sweet potatoes, cashews (coconut cream will do too), and some spices. That’s it! Actually, it’s the result of combining my favorite vegan cheese sauce recipes – Vegan Mac and Cheese, Pumpkin Mac and Cheese and my Vegan Alfredo Pasta sauce. Also, I opted to use sweet potatoes instead of using regular potatoes. Not only because I still had some left over from the Sweet Potato Gnocchi I made a while ago, but also because they have such a soft texture and such a delicious flavor with a delightful sweetness. And the best is, they’ll make your pasta sauce super creamy and yummy!

INGREDIENTS

Pasta:

• 12 oz any pasta (340 g) (gluten-free, if desired)
• chopped herbs (for garnish)

Vegan Sweet Potato Sauce:

• 1 sweet potato (approx. 12 oz)
• ½ tbsp olive oil or coconut oil
• 1 onion chopped
• 2 cloves garlic chopped
• ½ cup soaked cashews (75 g) or cashew butter (or sub coconut cream)
• 2/3 cup water (160 ml)
• 2 tbsp nutritional yeast flakes (optional)
• 1 tsp smoked paprika (optional)
• ½ tsp sea salt or more to taste
• freshly ground black pepper
• 1 tbsp lemon juice (optional)

Garlic Mushrooms:

• 1 tbsp oil
• 9 oz mushrooms (250 g) sliced
• 2 cloves garlic chopped (optional)
• salt and pepper to taste

INSTRUCTION

1. Soak the cashews for at least 3-4 hours. Otherwise, you can cover them with boiling water and soak for only approx. 15 minutes to speed up the process, or simply use cashew butter.
2. Prick the sweet potato a few times with a fork and microwave until soft, for 6-7 minutes. (Optionally, bake the sweet potato in the oven at 425°F for about 50-60 minutes). Afterwards, peel it and scoop out the flesh.
3. Cook pasta according to package directions in a salted pot of water.

Full read at https://biancazapatka.com/en/2018/12/03/vegan-sweet-potato-pasta-sauce/

Broccoli Stir Fry Recipe

This Garlic Broccoli Stir Fry Recipe is a super quick 10 minute dinner that’s light, fresh and veggie packed.

Truthfully, when I whipped up this broccoli stir fry I was going for a Broccoli in garlic sauce kind of dish that could replicate one of my go-to takeout orders.

While it missed the mark on being an exact copycat recipe, this broccoli stir fry certainly packs a garlicky kick, and combined with the freshness of the veggies, this stir fry is a winner for me. The hint of lime at the end really perks up all of the flavors in this stir fry.

This Garlic Broccoli Stir Fry Recipe is a super quick 10 minute dinner that's light, fresh and veggie packed.

I served this with rice and since the rice was already made ahead of time, this was such a quick and easy meal. I use my rice cooker to make all of our rice and I love it because it’s so quick, easy and un-screw-up-able.

To make this even quicker of a meal, I took a shortcut and used a 12 oz. bag of fresh steamable broccoli in the produce aisle (not frozen).

How to Customize this Broccoli Stir Fry Recipe

• Substitute the peppers. Use red, yellow or orange bell pepper interchangeably. Green bell pepper can be used, but the others tend to be sweeter and better suited for this dish.
• Add Baked Tofu. This stir fry is pretty light, so adding in some baked tofu would add a little heartiness. Just add in the baked tofu towards the end just after adding in the sauce.
• Serve over rice noodles. I do think you’d need to double the sauce (note – I haven’t tried this myself and will update the post after I do!) so that the noodles would have plenty of sauce to soak into them, but this meal would be fantastic over rice noodles or lo mein noodles.

 Prep Time 10 minutes

 Cook Time 10 minutes

 Total Time 20 minutes

 Servings 3

 Calories 215 kcal

 Author savorandsavvy.com

INGREDIENTS

• 1 tbsp. Vegetable Oil
• 1/2 Red Onion thinly sliced
• 1 Orange Bell Pepper thinly sliced
• 12 oz Broccoli Florets Fresh (I used bagged, fresh from produce section)
• Salt and Pepper to taste
• 1 cup Sugar Snap Peas
• 1 Green Onion chopped
• 1 tbsp. Sesame Seeds
• Juice of half a lime

Sauce:

• 5 Garlic Cloves minced
• 2 tsp. Sesame Oil
• 1/4 Cup Soy Sauce low Sodium
• 1/2 cup Vegetable Broth
• 2 tsp. Maple Syrup
• Salt and Pepper to taste
• 2 tsp. Corn Starch

INSTRUCTION

1. In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well. Set aside.
2. Add vegetable oil to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Saute for about 6 to 8 minutes.

Full read at https://savorandsavvy.com/2018/03/broccoli-stir-fry-recipe.html

Crispy Homemade Veggie Nuggets

This is the best way to turn vegetables into tiny kid-friendly nuggets. Making homemade veggie nuggets isn’t hard and beat the store-bought versions!

INGREDIENTS

• 2-3 medium carrots
• 1 parsnip
• 2 small new potatoes
• 1 golden beet
• 1 stalk broccoli
• 1 Serrano pepper, seeded
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Frying:

• 2 cups Italian Bread crumbs
• 3 large eggs
• 1 quart oil for frying

Full read at  https://www.macheesmo.com/homemade-veggie-nuggets/