Plant-Based Cooking Recipes
Cilantro Hummus * Vegan *Organic *Gluten/Nut-free *High in Protein and Fiber *Serves 8-10
2 cans of BPA free and low sodium garbanzo beans (drained well)
Juice of one fresh lemon
1 medium clove of fresh garlic
2 tablespoons of Tahini (sesame seed butter)
2 tablespoons of ground cumin
1 teaspoon of sea salt
3 tablespoons of fresh cilantro (torn slightly, using stems & leaves)
1/4 cup of olive oil
*Combine all of the ingredients into a food processor (except the olive oil) while the motor is running.
Slowly add the olive oil. Continue to blend until all of the ingredients are smooth, and well incorporated.
Next turn off the machine, and give the hummus a taste (adjusting the seasonings if you need, salt, pepper etc.)
Serve this versatile, and colorful dip in your favorite serving bowl, alongside baby carrots and your favorite crackers or warmed gluten free flat bread!
Left over dip can be kept in the fridge for 3-5 days in an airtight container.
Pasta Salad *Gluten/Nut-free *Organic *Vegetarian *High in Protein and Fiber *Serves 10
1 lb. Of Gluten-free Fusilli style pasta (we used a blend of brown rice and Fava bean)
2 tablespoons of olive oil
2 tablespoons of freshly chopped basil
2 teaspoons of sea salt
1 tablespoon of ground oregano
1 teaspoon of freshly ground black pepper
1 cup of rinsed/finely chopped baby bell-peppers (multi-colored)
1 cup of rinsed Baby spinach, finely chopped
Freshly grated parmesan cheese ( optional)
* Begin by boiling a large pot of water.
Once the water has come to a boil, add one teaspoon of sea salt, and slowly pour in the dried pasta.
Turn the flame down to medium/low and cook the pasta for 5-7 minutes (till al dente).
Once the pasta is cooked, drain this into a large colander.
Pour the cooked pasta back into the large pot, and add the chopped vegetables, olive oil, fresh basil, sea salt,& spices, along with the parmesan cheese (if using).
Give this a big mix, incorporating all of the ingredients.
Taste the pasta (adjusting the flavors if you need).
Feel free to add any additional vegetables, and herbs etc.
Colorful Brown Rice Salad
*Organic *Gluten/Nut-free *Vegan *High in protein, fiber and vitamins A & C *Serves 8-10
2 cups of Brown Basmati rice (or any long grain rice)
4 cups of water
2 tablespoons of ground turmeric
2 dried bay leaves
2 teaspoons of sea salt
1 teaspoon of smoked paprika (or regular paprika)
3 medium carrots cleaned and diced
5 stalks of celery cleaned and diced
1 cup of baby arugula rinsed and chopped
3 tablespoons of Italian parsley rinsed and minced fine
1/4 cup of purple cabbage, rinsed and chopped fine
3 tablespoons of olive oil
3 tablespoons of raw hemp seeds
Begin by warming up a large stockpot on Medium heat.
Add the 2 cups of rice, mixing this a few times to gently toast the grains.
Next, add water, 1 tablespoon of ground turmeric, and the bay leaves.
Place a lid on top and turn the heat to high. Allowing this to come to a boil.
Lower the heat to low, and let this simmer for about 40-45 minutes (until the rice is cooked through, and water is absorbed).
Once the rice is finished cooking, turn off the heat, and give this a gentle mix with a fork (fluffing the grains to prevent this from becoming mushy).
Next, add the salt, smoked paprika, olive oil, parsley, the chopped vegetables, and the lemon juice.
Give this a few big mixes.
Next, add the 3 tablespoons of Hemp seeds for a pretty garnish, and crunchy texture.
Taste the salad, adjusting the seasonings if you need. Enjoy this for lunch, or as a side dish for dinner!
Soba Noodle Salad *Vegan *Organic *Gluten/Nut-free *High in protein and fiber *Serves 8
1 package of Soba noodles (cooked according to package instructions, and then cooled slightly)
2 teaspoons of toasted sesame oil
2 tablespoons of Tamari sauce (low sodium/gluten free)
2 tablespoons of sesame seeds (any color)
Juice from one fresh lime
3 medium carrots (cleaned and chopped fine)
1/2 cup of cleaned & finely chopped red cabbage
3 tablespoons of finely chopped cilantro
Combine all the vegetables with the cooled Soba noodles, along with the sesame oil, lime juice, cilantro, and sesame seeds.
Mix everything well, and give the salad a taste, adjusting the seasonings if you need.
Enjoy this salad room temperature for lunch, or as a side dish for dinner!
No Bake Power Bite Cookies *Gluten/Nut-free *Vegan *Organic *High in protein *Makes about 24 cookies
2 cups of old fashioned rolled oats
1/4 cup of chia seeds
1/4 cup of Hemp seeds (raw)
3-4 large fresh dates (pitts removed)
2 tablespoons of Cacao powder
1/4 cup of unsweetened shredded coconut
1 teaspoon of sea salt
2 teaspoons of ground cardamom powder
1/2 cup of melted coconut butter (or coconut oil)
2 teaspoons of pure vanilla extract (alcohol free)
Combine all of the ingredients into the food processor, pulsing the machine a few times till the mixture resembles a dough like consistency, thick enough to roll into cookies.
Once the consistency feels right, begin forming cookies into 1 inch pieces.
Feel free to be creative and roll the cookies into additional shredded coconut (for that pretty, and festive look for the holidays).
Enjoy these yummy, and nutritious treats for a snack, or dessert with your favorite warm drink of choice!