Category: Lunch

Vegan Recipe: Sweet Potato Tacos in Cabbage Cups

Vegan Recipe: Sweet Potato Tacos in Cabbage Cups

By Chef Katie Mae When I was first making sweet potato tacos, I put them in organic corn tortillas just as you would expect tacos to be served. It was just recently that I got the idea to use cabbage cups as the taco shell. They were so delicious that I joyfully ate four cabbage cup tacos! Prep: 10 minutes […]

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Vegan Recipe: The Perfect Portobello Burger

Vegan Recipe: The Perfect Portobello Burger

This burger has it all: heartiness from the portobellos, pungency from the garlic, smokiness from the paprika, sweet tanginess from the balsamic vinegar, and a rich lushness from the roasted red pepper. Ingredients, Makes 2 servings 3 garlic cloves, sliced along the length 1/4 teaspoon salt 1/2 teaspoon smoked paprika (common paprika can be substituted) 2 large portobello mushrooms, destemmed […]

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Vegan Recipe: Pizza Pasta Salad

Vegan Recipe: Pizza Pasta Salad

Turn your pizza night upside down with this festive pasta dish. The peppers in this recipe provide a nice boost of vitamin C! From Dr. Barnard’s newest book, the Vegan Starter Kit. Makes 12 1-cup servings Ingredients 16 ounces dry pasta 1 (15-ounce) can chickpeas or cannellini beans, drained and rinsed 1 large green bell pepper, chopped 1 large yellow […]

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Vegan Recipe: Quinoa Vegetable Stew

Vegan Recipe: Quinoa Vegetable Stew

  This stew is so warming and satisfying on a chilly day. True comfort food, yet so healthy for you! Ingredients 1/2 large yellow onion, chopped 1 large carrot, chopped 1 large celery stalk, chopped 3 cloves garlic, minced 1.5 lb. purple, red, yellow fingerling potatoes, cut into bite-size pieces 1/2 cup quinoa 1/2 tsp dried oregano 1/2 tsp dried […]

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Cinnamon-Roasted Sweet Potato Salad with Cranberries & Pecans

Cinnamon-Roasted Sweet Potato Salad with Cranberries & Pecans

This sweet potato salad just sings with flavor, color and texture! It makes the most divine and satiating lunch or dinner! Recipe by JSHealth Serves: 2-4, as a side Ingredients: 1-2 small sweet potatoes, washed and chopped into cubes 1 tbsp olive oil Sea salt and pepper 1 tsp ground cinnamon 4 big handfuls of fresh rocket, washed 1 tin organic […]

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Vegan Lobster Roll Recipe

Vegan Lobster Roll Recipe

What we love about this recipe is, everything. It takes minutes, involves a handful of affordable and accessible ingredients, is effortless, has multiple textures, packs that classic lobster roll flavor, and will make your vegan and non vegan peeps swoon! View recipe: http://www.eatdrinkshrink.com/cooking/vegan-lobster-roll

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Vegan Recipe: Veggie Wraps with Herbed Hummus

Vegan Recipe: Veggie Wraps with Herbed Hummus

There’s something magical about the flavor combination in these steamed collard green wraps. Filled with veggies, fresh basil, herbed hummus, avocado, and cashews, they strike a perfectly balanced mix of freshness and creaminess. INGREDIENTS 12 to 16 collard green leaves, stemmed 1 cucumber, peeled and cut into thin strips 1 red bell pepper, cut into thin strips ½ medium jicama, […]

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Vegan Recipe: The World’s Best Burrito

Vegan Recipe: The World’s Best Burrito

Our friends from Club Mexicana came in to the studio and whipped up some mouthwatering Mexican food! This burrito, without a doubt, is better than any you’ve had before. Make sure you give it a go! View full recipe: https://www.bosh.tv/recipes/the-worlds-best-burrito Like this recipe? Get the BOSH! cookbook

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Vegan Recipe: Chickpea Tacos

Vegan Recipe: Chickpea Tacos

Serve this mildly spicy (or not) taco filling in taco shells with lettuce and other fresh veggies like chopped tomatoes, jicama, or cucumber. Or make it a taco bowl with the filling and toppings over rice. Ingredients, makes 5 cups taco filling (4 servings) 2 (15-ounce) cans chickpeas, rinsed and drained 2 tablespoons water, plus more if needed 3/4 cup […]

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Vegan Recipe: Roasted Apple Butternut Squash Soup

Vegan Recipe: Roasted Apple Butternut Squash Soup

Simply boiling your produce won’t always lead to explosively flavorful dishes. If you have a bit more time on your hands, roasting your apples and butternut squash will deliver a deep, sweet flavor that you otherwise wouldn’t be able to coax out of them. Definitely worth the extra time! Ingredients, Makes 2½ quarts ½ butternut squash (680 g), seeds removed […]

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