Lentil Meatballs

PREP TIME | 10 mins | COOK TIME | 20 mins | TOTAL TIME | 30 mins

Ingredients

1 tablespoons + 1 teaspoon olive oil divided
1 shallot, minced
3 cloves garlic, minced
1 flax egg (1 tablespoon flaxseed meal + 2 1/2 tablespoons water)
1 1/2 cups cooked & cooled green lentils (cooked in vegetable stock)
1 1/2 tablespoons dried Italian seasonings (dried basil & oregano)
1/2 cup fresh Italian parsley
1 tablespoon tomato paste
5 – 5 tablespoon vegan parmesan cheese plus more for coating
sea salt and black pepper to taste (1/4 teaspoon each)
optional: 1 tablespoon coconut flour, gluten free flour or panko bread crumbs read more

Sweet & Spicy Mango Fajitas

Ingredients

1 tbsp. olive oil
1 tbsp. fajita seasoning mix
1 red onion, thinly sliced
1 red pepper, seeded and cut into strips
1 zucchini, halved lengthwise and sliced
1 jalapeño, seeded and diced
2 mangoes, peeled and cubed (use champagne mangoes if you can find them)
about 8 medium tortillas, warmed
coarsely chopped cilantro, lime wedges, crumbled queso fresco and salsa for serving read more

Thai Peanut Empowered Noodle Bowl

Ingredients

For the Thai Peanut Sauce:
1 large clove garlic
2 tablespoons (30 mL) toasted sesame oil
3 tablespoons (45 mL) natural smooth peanut butter or almond butter
2 teaspoons (10 mL) grated fresh ginger (optional)
3 tablespoons (45 mL) fresh lime juice, plus more as needed
2 tablespoons plus 1 teaspoon (37 mL) low-sodium tamari
1 to 2 teaspoons (5 to 10 mL) granulated sugar
For the Salad:
4 ounces (115 g) gluten-free soba (buckwheat) noodles
Extra-virgin olive oil, for the noodles
1 (16-ounce/454-g) bag frozen shelled edamame, thawed
1 red bell pepper, diced
1/2 seedless (English) cucumber, diced
1 carrot, julienned
4 green onions, chopped, plus more for serving
1/4 cup (60 mL) fresh cilantro leaves, chopped
Sesame seeds, for serving read more

Curried Quinoa & Asparagus Salad

PREP TIME:15 mins | COOK TIME: 20 mins | TOTAL TIME: 35 mins Ingredients

For the salad
1 c. tri-colored quinoa, uncooked*
1 bunch of asparagus, cut into 1” pieces on a diagonal
1x 14 oz. can of chickpeas, rinsed & drained
2 carrots, shredded
2 tbsp. cilantro, roughly chopped
handful of dried cranberries
1 diced apple (optional)
salt & pepper
Ginger curry vinaigrette
Juice of ½ lemon
2 tbsp. red wine vinegar
1 heaped tsp. madras curry powder
2 tsp. honey
½ inch piece of ginger, peeled and grated
½ clove of garlic
½ c. olive oil read more