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

Thai Cashew Quinoa with Ginger Peanut Sauce

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

Ingredients

SALAD
3/4 cup quinoa, rinsed and cooked
1 red bell pepper, finely chopped
1 cup red cabbage, shredded
1 cup carrots, shredded
1/4 cup red onion finely diced
1/2 cup cilantro, chopped
1/4 cup green onions, thinly sliced
1/2 cup cashews, roughly chopped read more

Quick Vegan Chana Masala

PREP TIME | 20 mins | COOK TIME | 20 mins | TOTAL TIME | 40 mins

Ingredients
1 tablespoon coconut oil or olive oil
1 1/2 teaspoons cumin seeds
1 yellow onion, chopped
1 tablespoon pressed or minced fresh garlic (about 5 cloves)
1 tablespoon peeled and mined fresh ginger (about 1 inch piece)
1 green Serrano pepper, minced (seed it first if you want to tame spice level)
1 1/2 teaspoons garam masala (or tikki masala)
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
3/4 teaspoon fine-grain sea salt
1/4 teaspoon cayenne pepper
1 can (28 ounces) whole peeled tomatoes, with their juices
2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), drained and rinsed
1 cup uncooked brown basmati rice, for serving (rice is optional)
Lemon wedges, for garnishing
Fresh cilantro, chopped for garnishing (optional) read more

Vegan Beetroot Risotto

Prep time 15 mins | Cook time 35 mins | Total time 50 mins

Ingredients
2 beets
1 litre vegetable stock
2 tbsp olive oil
2 cloves garlic, minced
¼ cup shallots, peeled and finely chopped (or 1 small onion, peeled and finely chopped)
1 cup arborio rice
¼ cup vermouth, or white wine
1 tsp salt
½ tsp pepper
2 tbsp vegan margarine
fresh parsley or thyme, for topping read more

Chickpea Shawarma Sandwich

Prep time 5 mins | Cook time 25 mins | Total time 30 mins

Ingredients
CHICKPEAS
1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
1 Tbsp (15 ml) grape seed or avocado oil
1 tsp each cumin and garlic powder
1/2 tsp each sea salt, black pepper, and smoked (or regular) paprika
1/4 tsp each ground coriander and cinnamon
GARLIC DILL SAUCE
1/4 cup (60 g) hummus (or tahini*)
juice of 1/2 lemon (~1 Tbsp)
3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced
2-3 Tbsp (30-45 ml) water or unsweetened almond milk to thin
optional: Sea salt to taste (I didn’t need any) read more

Spicy Buffalo Chickpea Wrap

Prep time 20 mins | Cook time 10 mins | Total time 30 mins

Ingredients
DRESSING + SALAD
1/4 cup + 2 Tbsp (90 g) hummus
1 1/2 – 2 Tbsp (37-45 ml) maple syrup, plus more to taste
1 small lemon, juiced (2 Tbsp or 30 ml)
Hot water to thin (1-2 Tbsp or 15-30 ml)
1 head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped
BUFFALO CHICKPEAS
1 15-ounce (425 g) can chickpeas, rinsed, drained and dried (~ 1 1/4 cups when drained)
1 Tbsp (15 ml) coconut oil (or sub grape seed or olive oil)
4 Tbsp (45-60 ml) hot sauce*, divided (I used Louisiana’s Pure Crystal Hot Sauce)
1/4 tsp garlic powder (or sub 1 garlic clove, minced)
pinch sea salt
FOR SERVING
3-4 vegan-friendly flour tortillas, pita, or flatbread
optional: 1/4 cup red onion, diced
optional: 1/4 cup baby tomato, diced
optional : 1/4 ripe avocado, thinly sliced read more

Mac & Cheese

Ingredients
2 cups uncooked elbow macaroni – whole wheat, low glycemic, gluten free… any will work!
1 tablespoon butter
1 small yellow onion
1 small butternut squash (4-5 cups cubed)
5 cups chicken or vegetable broth
¾ cup milk
1 teaspoon salt
⅔ cup shredded cheese – I like Gruyère but any kind will work
parsley for topping
salt and pepper to taste
Instructions read more