In the summertime when the weather is hot, this chilled Mexican-inspired pasta salad is the perfect go-to dish for a picnic, pool day, or just because! It may be a mild dish, but rest assured each bite is loaded with a fiesta of flavors!
Yields 7 servings
3 cups mini farfalle pasta, cooked
2 (14.75 ounce) cans roasted corn, drained
1 large avocado, diced
10.5 oz cherry tomatoes, cut in half
4 green onions, sliced
1 medium red bell pepper, diced
2 Tbsp. cilantro
1 Tbsp. jalapeño, optional
1/2 cup black beans, optional
2 Tbsp. hemp seeds
3/4 cup vegan mayonnaise
1/4 cup fresh lime juice
1/4 tsp. ground cumin
1/4 teaspoon smoked paprika
3/4 tsp. Chili powder
1 tsp. hot sauce, optional
Salt and pepper to taste
In a well salted pot filled with water, cook the pasta according to the box instructions. Remember to drain, rinse, and cool the pasta once done cooking; Set aside.
Add the drained corn, diced avocado, green onions, cilantro, bell pepper, jalapeño, and black beans.
Pour the dressing over the pasta salad and stir until well mixed.
This spring should be filled with light, flavorful, and most importantly- tasty food! If you’ve never had couscous pearls before, I highly suggest giving this grain a go! (Or grain-a-go) It is a great dish to accompany any picnic, barbecue, or any party. If you wanted to liven it up any further, you could always add some arugula and sliced cherry tomatoes.
For as long as I can remember, broccoli has always been something I’ve enjoyed. My Roasted Broccoletti is the best alternative if you are looking for a different kind of broccoli at dinner. The mix between the crunchy stems and the fluffy florets are what I love about this vegetable the most.
Yields: 2 servings
1 (8 ounce) package brocoletti
1/2 Tbsp. avocado oil
1 tsp. garlic, minced
1/8 tsp. Gustus Vitae Smoked Salt
1/4 tsp. red pepper flakes
Preheat oven to 375 degrees Fahrenheit.
Place your broccoletti onto the baking sheet and drizzle with avocado oil.season with garlic, smoke salt, and red pepper flakes.
Roast broccoletti for approximately 15 minutes; flipping halfway through.
Serve immediately or serve on top of my Creamy Garlic-Parmesan Polenta.
Chef’s tip: Slice a medium shallot and add it to the brocoletti before roasting it.
If you haven’t had the chance to make polenta or even try it, this recipe will surely urge you to do so. This dish is made by a handful of ingredients and takes minimal effort to make. Polenta itself is made from coarsley ground cornmeal and gives a light, fluffy, and creamy texture. Feel free to give this a go and pair it with some roasted broccoletti! Recipe to come soon.
In a pot on medium-high heat, bring the water and salt to a boil. Add the polenta while continuously whisking to prevent lumps from forming. Once polenta has thickened, roughly 2 minutes, reduce heat to low.
Cook for 10 to 14 minutes, stirring occasionally being careful to not get splattered on. Once you are finished cooking the polenta, add the butter, nutritional yeast, Parmesan, pepper and more salt to taste.
Serve topped with roasted brocoletti.
Chef’s tip: If polenta becomes too thick, you can stir in a splash of vegetable broth or oat milk for a more creamy approach.
Turn plain biscuits into something special with this Easy Cheesy Biscuit recipe! It is 100% plant-based, dairy free, and insanely delicious. Whether you are enjoying biscuits and gravy in the morning or having a family dinner, these biscuits will do the trick.
This taco “burger” topped with avocado, lettuce, tomato, and onion is 100% plant-based and extremely tasty! If you’re in a jam for a quick meal, then I have the perfect thing for you made by @neatfoods. Their original burger mix is delicious and perfect if you’re like me and want to use your own spices. They also have their own Mexican style mix, which is also delicious, if you’re looking for something unique and tasty! Feel free to give this one a go. It’s super easy and something your family or friends will enjoy.
For some of us, breakfast is the most important meal of the day. Instead of de-fueling your body with processed cereals or sugary doughnuts, fuel it with nutritious, plant-based options like what you see here! Using @sunflowerfamilyusa sunflower haché to replace meat in this recipe, I’m able to recreate the perfect texture for the plant-based sausage and gravy.
One of my favorite things I recently acquired a taste for are my grandmothers cucumber and onion salad, which is marinated in vinegar and sugar overnight. The sweet taste and tangy flavor from the two ingredients give this side dish the perfect touch it needs.
Yields 2 cups
Serves 2-3 people
1 medium onion, sliced very thin
1 English cucumber, sliced thin
1/4 cup vinegar to start then 1/2 cup of more
1-1/2 tsp. organic cane sugar
Thinly slice the onion, cucumber, and add to a mixing bowl.
In another bowl, add the vinegar, sugar, and stir combined. Pour over cucumber and onions and give a good toss.
Place into the fridge for 3-4 hours or overnight for best results.
Chef’s tip: Allow the cucumbers, onion, and “brine” to meld overnight for maximum flavor.
One thing I learned during my first few cooking classes growing up was this amazing dish, Spaghetti Aglio e Olio. This traditional pasta recipe comes all the way from Naples and is made by lightly sautéing sliced garlic, red pepper flakes, and Parmesan cheese. In my plant-based version, you will still get the authentic flavors that this amazing dish brings to the table. I highly suggest giving this recipe a try for this weekends Sunday dinner.
Its sizzlin’ and leaving a trail of smoke from your kitchen to the table where you and your hungry guests await the best vegan fajitas ever! This all time favorite is a sure winner that you should give a try. Packed with tons of flavor, nutrients, and color, this plant-based fajita recipe is a fun way to treat yourself this evening.