Post Tagged with: "Side dishes"

Vegan Recipe: Pasta Salad

Vegan Recipe: Pasta Salad

This low-fat pasta dish is delicious hot or cold. It is prepared with water-packed artichokes (as opposed to oil-packed), which are available in most supermarkets. Ingredients, makes 8 Servings 2 cups dry bow tie (farfalle) pasta 6 sun-dried tomatoes 1/2 cup boiling water 1/2 cup finely chopped green onions 1/2 red bell pepper, seeded and diced 1 15-ounce can artichoke […]

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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: Zippy Yams and Bok Choy

Vegan Recipe: Zippy Yams and Bok Choy

Chili paste, lemon, and garlic give a delightful zip to the nutrient-rich yams and bok choy, which is a great source of calcium and folate. If you can’t find vegan Worcestershire sauce, you can skip it, and the dish will still be packed with flavor. Ingredients, Makes 4 servings 2 small yams, cut into bite-size chunks 1 onion, quartered and […]

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Vegan Recipe: Acai Cranberry Sauce

Vegan Recipe: Acai Cranberry Sauce

Açaí Cranberry Sauce is a delicious twist on an old favorite! By adding Açaí to this recipe, you are pumping up your intake of antioxidants, health omegas and vital nutrients for a healthier and more delicious Thanksgiving. Ingredients 1 Sambazon Original Superfruit Pack 12 oz Fresh Cranberries Juice of ½ an orange ½ Tsp orange zest ½ Tsp ginger, grated […]

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Vegan Recipe: Sweet Potato Quinoa Stuffing

Vegan Recipe: Sweet Potato Quinoa Stuffing

By Jennifer Zee Quinoa, sweet potato, celery, onion, apple, cranberries, and more add flavor and color to a pilaf-like dish that’s gluten-free and so nice to serve as a Thanksgiving side dish. Ingredients, Serves: 4-5 4 cups low sodium vegetable broth 2 cups quinoa 2 cups celery 2 tbsp dried parsley 1 1/2 cup chopped onion 1 chopped honey crisp […]

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Vegan Recipe: Ajo Blanco Soup by Chef Merav Barzilay

Vegan Recipe: Ajo Blanco Soup by Chef Merav Barzilay

During these hot summer stretches, we’re all craving dishes that are refreshing yet satisfying, cooling yet comforting. Cold soups like Gazpacho are a regular go-to, but the Spanish Ajoblanco soup, while much lesser known, is much more dynamic and rich. Israeli chef & restauranteur, Merav Barzilay has created a quick, easy and VEGAN version of this traditional dish at her legendary plant-based restaurant, Meshek Barzilay, in […]

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Dr. McDougall’s Healthy Fried Rice Recipe

Dr. McDougall’s Healthy Fried Rice Recipe

This is a delicious way to use leftover brown rice. Pick any vegetables that are in season and reasonably priced at the market. Ingredients, Serves 6 1/2 – 1 tsp garlic, crushed 1 cup water 1/2 – 1 tsp ginger, grated 6 cups mixed chopped vegetables of your choice (fresh or frozen) 4 cups cooked brown rice 2 tbsp Bragg’s […]

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Vegan Recipe: Mung Bean Rotini with Peas and Mint

Vegan Recipe: Mung Bean Rotini with Peas and Mint

Pasta alternative brand, Explore Cuisine, has launched a new bean pasta, Mung Bean Rotini (Available on Amazon: MSRP: $4.99)! The new Mung Bean Rotini has just one ingredient – ORGANIC BEANS! Featuring 14g of protein per 2 oz serving, this product is also vegan, gluten-free, non-GMO and jam packed with nutrients. In only seven minutes, your family can indulge in […]

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Recipe: Easy Vegan Croissants

Recipe: Easy Vegan Croissants

We LOVE French croissants, Pain Au Chocolate and delicious Pain Au Raisins. It’s something we miss since being 100% plant-based. Lucky for us, we teamed up with Alexis Gauthier, badass French Chef from high grade restaurant Gauthier Soho. He brought his newly developed brioche recipe, which is really easy and is a super-quick way to create any of these delicious […]

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Vegan Recipe: Farro Risotto with Shiitake, Miso & Meyer Lemon

Vegan Recipe: Farro Risotto with Shiitake, Miso & Meyer Lemon

Recipe by Kristin Sheehan, Executive Chef Ingredients, Makes 2-4 servings 2 BOU Vegetable flavored Bouillon cubes 2 tablespoons vegan butter 1 leek, sliced (white and light green parts only) 3 garlic cloves minced 4 oz shiitakes, stemmed and sliced ½ cup dry white or red wine 2 cups farro 4 strips of meyer lemon peel 4 sprigs fresh thyme 1 […]

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