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: 4-6 | PREP TIME: 1 Hour
This is a very easy and quick dish to make. You can serve it over quinoa or brown rice and with a salad for a complete protein plant based meal.
SERVES: 2 | PREP TIME: 10 Min.
This delicious green smoothie is a great way to start your day. Feel free to add other greens such as kale or chard or parsley. Using frozen bananas creates a creamy texture and eliminates the need for ice cubes. If you do not have frozen bananas, add a few ice cubes to the blender to help make it cold and creamy.
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: 20 min
SERVES: 4 to 6 | PREP TIME: 15 min.
To Make the Garlic Chili Oil:
To Make the Parsnip Hummus:
Make the Garlic Chili Oil:
Make the Parsnip Hummus:
SERVES: 4 | PREP TIME: 15 mins
3. Cook pasta in a pot of boiling water until fully cooked. About 8-10 minutes. Drain pasta.
SERVES: 4 | PREP TIME: 20 Min
Heat olive oil over medium heat in pan. Add crushed garlic being careful not to burn the garlic. Add the bay leaves and jalapenos to the pan and sauté for 1-2 minutes. Add the carrots and stir to blend.
Once the carrots have cooked for 1 minute, deglaze the pan with vinegar being careful not to inhale the fumes. Add the water, salt and oregano to the pan. Let simmer for 5-10 minutes turning off the heat source once the time has expired. Let the mixture cool for 30 minutes and add in the matchstick radishes, Chill the mixture in jars or in tightly sealed plastic storage container for up to 3 weeks.
Enjoy this served as a finger food or as an accompaniment to your favorite Mexican dishes.
SERVES: | PREP TIME: 20 Min
SERVES: 10 | PREP TIME: 10 min
If you wish, you can push the puree through a strainer before pouring into the popsicle molds to remove the raspberry seeds and mango fibers.
SERVES: 4 | PREP TIME: 45 min
Preheat the oven to 425 degrees. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.
SERVES: 2 | PREP TIME: 50 min
Preheat oven to 450 degrees. Place the parsnips into a mixing bowl and toss with olive oil. Sprinkle in the garlic, honey, salt and pepper to taste. Toss until evenly coated, and spread evenly onto a backing sheet. Bake in preheated oven until the parsnips are tender (approximately 30 min), add a little time if you like them crunchy. (Scrape into a mixing bowl and toss with mint and sage)
SERVES: 4 | PREP TIME: 30 min
1. Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a saute pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.
2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.
Credit: Recipe developed by The Culinary Institute of America
SERVES: | PREP TIME:
SERVES: 2 | PREP TIME: 20 min
SERVES: 4-6 | PREP TIME: 20 min
SERVES: 20 | PREP TIME: 1 hr 45 min
SERVES: 4 | PREP TIME: 10 min
SERVES: | PREP TIME:
SERVES: 8 | PREP TIME: 30 min
SERVES: 4 | PREP TIME: 15 min
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH).
SERVES: 6 cups of soup or 4 bowls | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onion and cook until it begins to become tender. Add the carrot, salt, and pepper and continue cooking for 6 minutes more. Add the garlic, broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook until the carrots become very tender, about 30 minutes.
Remove the soup from heat and add the 1 tablespoon chopped dill. Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Return the soup to a clean large saucepan and place over medium heat until thoroughly warmed. Ladle into bowls, garnish with small sprigs of dill, then serve.
SERVES: 6 | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste. Cook, stirring frequently, for 2 minutes more.
Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes. Stir in the lemon juice and ladle into bowls. Top with fresh basil, then serve.
SERVES: 6 | PREP TIME: 1 hr 15 min
Preheat oven to 375F.
Coat a casserole dish with canola oil spray and set aside.
In a large mixing bowl, place the parsnips, sweet potatoes and apples and set aside.
In a microwave-proof bowl, mix together the canola oil and honey.
Place in a microwave and warm for 10 seconds.
Mix in balsamic vinegar.
Pour onto vegetables and apples.
Toss to coat well.
Transfer to casserole dish, cover and bake until tender, about 1 hour.
Credit: Recipe courtesy of the American Institute for Cancer Research (AICR).
SERVES: 2 | PREP TIME: 20 min
Credit: Mark Bittman in the New York Times.