Category: Dinner

Recipe: Kale & Quinoa Stuffed Peppers

Recipe: Kale & Quinoa Stuffed Peppers

These peppers are stuffed with great taste! If the peppers do not stand up straight, cut a small amount off the bottom of each pepper so they sit evenly. Ingredients, Serves 4-5 4 Dr. Praeger’s Kale Veggie Burgers 2 large garlic cloves, minced 1/2 onion, minced 2 tablespoons extra-virgin olive oil 1 can of black beans 1/4 cup drained, rinsed […]

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Vegan Recipe: Fishless Sliders with Mango Slaw

Vegan Recipe: Fishless Sliders with Mango Slaw

Create these tasty treats using Gardein’s fishless filets by adding cabbage, mango, onion, cilantro, cayenne pepper, lime juice and vegan mayonnaise. Total time: 15 min Ingredients, serves 6 1 pkg Gardein fishless filets 3 cups shredded cabbage 1/4 cup vegan mayonnaise 1 cup mango, peeled and diced 1/3 cup red onion, diced 1/2 cup cilantro, chopped 1 tbsp cayenne pepper […]

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Vegan Recipe: Lentil Bolognese

Vegan Recipe: Lentil Bolognese

A tasty Lentil Bolognese is a must for your recipe arsenal, and this one passes the test for a busy student—or anyone in a hurry or on a budget. Made in a pressure cooker, this Lentil Bolognese is a quick and healthy spin on a traditionally meat-based sauce. Ingredients 1 (28-ounce) can salt-free diced tomatoes or tomato purée 1 (6-ounce) […]

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Vegan Recipe: Loaded Potato Skins

Vegan Recipe: Loaded Potato Skins

These crispy, twice-baked potatoes are downright irresistible. Filled with a flavorful chickpea, caper, scallion, and sun-dried tomato mash, these tasty bites are also topped with a creamy tahini sauce and fresh chives. View recipe: https://www.forksoverknives.com/recipes/vegan-potato-skins/

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Vegan Recipe: Peach Basil Salsa Burger

Vegan Recipe: Peach Basil Salsa Burger

Hilary’s creates convenient and culinary foods that are perfect for after school snacks and easy nutritious dinners. All products are vegan, certified gluten free, Non-GMO verified, certified organic and free-from common allergens, uniting the convenience of frozen foods with better-for-you ingredients and meals. Peach Basil Salsa Burger recipe Ingredients 1 pack Hilary’s Root Veggie Burger 1 large peach, small diced […]

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Vegan Recipe: Spiced Sweet Potato Tacos

Vegan Recipe: Spiced Sweet Potato Tacos

By Darshana Thacker These are a favorite of my friend Judy Micklewright’s six-year-old daughter, Becky, who could not stop eating them the first time I served them to her. The potato wedges make it easier to keep the stuffing in the tacos. Ready In: 35 minutes From Forks Over Knives Family: Every Parent’s Guide to Raising Healthy, Happy Kids on […]

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Vegan Recipe: Tucson Spicy Lentil Tacos

Vegan Recipe: Tucson Spicy Lentil Tacos

By Dan Buettner Several years ago, my Mom, Dad, sister Jane, Colin Campbell, and I gave a one-day “Healthy You” seminar in Tucson, Arizona. The night before the event we were invited to Anne Minkus’s home to mingle with many of the plant-strong pillars of the community. We had an unforgettable weekend and dinner at Anne’s home, with these Spicy […]

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Vegan Recipe: Couscous Avocado Boats

Vegan Recipe: Couscous Avocado Boats

This is a tasty and delightful 5-minute salad recipe using RiceSelect® Original Couscous, perfect for a busy day dinner solution or weekend snack! Preparation Time: 5 minutes | Cooking Time: 10 minutes Ingredients, Serves 6 1 cup, uncooked RiceSelect® Original Couscous 1 cup vegetable broth 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon olive oil 1 teaspoon white vinegar 1 […]

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What is Polenta? And what to do with it

What is Polenta? And what to do with it

Polenta is made from ground cornmeal and comes from Italy where it is common, comforting, and inexpensive.  Ancient Harvest has a convenient solution to easily enjoy polenta. Their Non-GMO polenta is precooked and ready-to-eat and is a great alternative for making pizza bites. Polenta “French Toast” Rounds with Quick Berry Compote INGREDIENTS 2 cups fresh or frozen mixed berries 2 tablespoons […]

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Vegan Recipe: Potato Artichoke Casserole

Vegan Recipe: Potato Artichoke Casserole

This recipe may also be made with different kinds of potatoes — fingerling potatoes are especially good. Green pepper may be substituted for the red pepper, if desired. I have also tried this with canned artichoke hearts and sliced black olives, but the results were not as tasty as with the frozen hearts and the kalamata olives, so I would […]

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