SERVES: 12 muffins (servings) | PREP TIME: 30 Min.
These little muffins are great for breakfast or lunch. You can add any vegetables you’d like. Make sure you use nonstick muffin tins or they are likely to stick. Store leftovers in the refrigerator and heat up for a quick snack or meal.
Net Carbs: 2g
Total Carbs: 2g
SERVES: 3 (makes 3 rolls) | PREP TIME: 30 Min.
This is a very versatile plant based dish. You can add any vegetables you might like and for added protein you can add plain or marinated tofu. Use tamari or soy sauce to dip each bite in, or if you’d like you can make a Garlic Ginger Tahini Dressing (link to Buddha Bowl recipe) and use that as a dipping sauce.
SERVES: 3 bowls | PREP TIME: 10 Min.
These Buddha bowls are a very versatile complete protein plant based meal. You can add any vegetables you might like. Some of my favorites are roasted sweet potatoes, avocado, roasted broccoli or steamed asparagus. Drizzle a generous amount of dressing on top and store any leftover in the refrigerator for up to one week.
Garlic Tahini Dressing:
SERVES: 2 | PREP TIME: 20
This is a wonderful plant based salad to serve as an appetizer or snack. Top it with vegan feta or regular feta for an extra treat. Enjoy!
SERVES: 2 | PREP TIME: 50 Min.
This is a nutritious twist on a traditional hummus. Add more garlic or lemon to intensify the flavor and serve with warm pita or vegetable crudité.
SERVES: 4 | PREP TIME: 15 min
SERVES: | PREP TIME: 10 min
SERVES: 8-10 | PREP TIME: 20 min
Drain a small can of crushed pineapple, and soak up excess juice with paper towel. Set aside.
Mix your dry ingredients and toss in the carrots and raisins. Mix the pineapple, coconut, vanilla, and cream cheeses. Add dry ingredients, form into a ball and roll in graham cracker crumbs.
Serve with graham cracker, carrot sticks, or even on its own.
SERVES: | PREP TIME: 2 hr, 45 min
SERVES: | PREP TIME:
SERVES: | PREP TIME:
SERVES: 10-15 | PREP TIME: 45 min
1. Preheat oven to 350 degrees F (175 degrees C). Unroll crescent rolls onto a baking sheet, and press together the seams to form a single sheet of dough.
2. Bake for 15 minutes or until golden brown. Let cool.
3. Mix cream cheese and mayonnaise together and spread the mixture onto the top of each crescent roll. Sprinkle dill weed or garlic salt over crescent rolls. Arrange the broccoli, cauliflower, radishes and carrots on top of the cheese and mayonnaise mixture. Sprinkle the cheese over the veggies. Sprinkle the imitation bacon bits over the shredded cheese. Refrigerate until ready to serve. Before serving cut the crescent rolls into squares.
SERVES: 16 | PREP TIME: 20 min
SERVES: 2 | PREP TIME: 20 min
SERVES: 6-8 | PREP TIME: 30 min
Pre-heat an indoor or outdoor grill to 350 degrees. In small batches, mince the radish MatchStixx™ into a very small dice creating small squares. Add to large bowl. Chop the jicama, jalapenos and bell pepper to a small dice and add to the radish bowl. Zest one lemon and one lime and add to the radish bowl. Juice all of the other citrus and add to the radish bowl.
Pat shrimp dry and remove all tails. Lightly drizzle the shrimp with olive oil and lightly season with salt. Place shrimp on heated grill for 20 seconds per side, just long enough to blacken. Remove cooked shrimp from the grill and chop into bite sized pieces. Add chopped shrimp to bowl of vegetables and juice, cover and chill for at least 3 hours.
When ready to serve, stir and add salt to taste. Serve with tortilla chips and enjoy!
SERVES: 4-6 | PREP TIME: 20 min
SERVES: 4 (about 2 cups) | PREP TIME: 30 min
1 tablespoon Olive Oil
1/4 cup Finely Chopped Jalapeno Peppers
1 teaspoon Chopped Fresh Ginger
2 cups For You® Radish Chips
2 teaspoons Chopped fresh cilantro
1/2 teaspoon Ground Cumin
1/2 teaspoon Salt
In a nonstick fry pan, heat oil until hot. Add jalapeno and ginger; cook and stir until ginger just begins to brown.
Add radishes, cilantro, cumin and salt; reduce heat and cook, stirring often, until radishes are barely tender, about 6 minutes.
Garnish with julienned radish leaves or spinach, if desired.
SERVES: 20 | PREP TIME: 1 hr 45 min
SERVES: 4-8 | PREP TIME: 30 min or less
4 cups chopped assorted For You® snacking vegetables such as: baby carrots, celery, cucumbers, cauliflower and/or broccoli florets, cherry tomatoes, zucchini, mushrooms
1 For You® celery stalk, chopped
½ cup chopped For You® carrots
7 oz. can water-packed tuna, drained
¼ cup nonfat mayonnaise or creamy-style salad dressing
2 tsp. prepared horseradish
⅛ tsp. salt
⅛ tsp. black pepper
¼ tsp. hot pepper sauce
2 tsp. basil, crushed if dried, chopped if fresh
1 large egg, hard-boiled and chopped
Select desired vegetables, wash, prepare, and place in groups on serving platter, surrounding a small serving bowl. Cover all with plastic wrap and chill until ready to use.
To prepare dip: place chopped celery and carrots in blender container and, using the pulse setting, chop until very fine. Add drained tuna, mayonnaise, horseradish, salt and pepper, and hot pepper sauce and blend on MEDIUM and then HIGH speed until smooth. Stop blender and scrape sides if needed. Remove to serving bowl and stir in basil and chopped hard-boiled egg. Adjust seasonings if desired. Chill for 15 minutes and serve.
*Chef’s Note: Most raw vegetables, such as carrots, celery, broccoli, zucchini, and cauliflower, slowly dry out on vegetable trays. Tomatoes, mushrooms, and cucumbers are a few that need no special attention. To enhance color and help prevent drying during service, try blanching the firmer vegetables. Simply place each color group, working light to dark, in active boiling water for 5 to 15 seconds, being careful not to cook the vegetables, and then plunge directly into cold, icy water. When fully cooled, drain well and arrange on serving platter. The blanched vegetables will remain crisp and brilliant in color.
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP.
SERVES: 10 (about 1 quart) | PREP TIME: 15 min
SERVES: 4 | PREP TIME: 1 hr, 50 min
1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
2. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.