April Plantbased Recipes

April Plantbased Recipes
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SWEET POTATO, KALE & SHROOM STEW

EASY PEASY AND HEARTY

WHAT YOU NEED

SWEET POTATOES

CANNED LENTILS

MUSHROOMS

COCONUT MILK

KALE

ONION

IN A PAN, SAUTÉ A DICED ONION AND ADD YOUR SLICED MUSHROOMS

MAKE THE SWEET POTATOES WET, WRAP IN PAPER TOWEL AND THROW IN MICROWAVE UNTIL THE SKIN COMES OFF EASILY (3-6 MINUTES)

PEEL, DICE AND ADD TO PAN

ADD KALE AND STIR

TOSS IN YOUR CAN OF LENTILS AND A CAN OF COCONUT MILK

LET IT SIMMER, ET VOILA!

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SWEET POTATO COCO LOCO RISOTTO

THIS RISOTTO IS CREAMY, DELICIOUS AND SO SIMPLE!

WHAT YOU NEED

SWEET POTATOES

MUSHROOMS

COCONUT MILK

VEGGIE STOCK

ONIONS

RISOTTO RICE

DICE THE ONION AND THROW IN LARGE POT. LET THE ONION GLAZE FOR ABOUT 2 MINUTES AND ADD IN YOUR RISOTTO RICE.

WHILE STIRRING, LET THE RICE SAUTÉ BEFORE ADDING YOUR SLICED MUSHROOMS.

KEEP STIRRING FOR A FEW MINUTES AND THEN ADD IN A CUP OF YOUR VEGGIE STOCK. AGAIN, KEEP STIRRING BECAUSE THE RICE TENDS TO STICK & BURN TO THE BOTTOM QUITE EASILY.

WHILE THIS IS COOKING AWAY, WET YOUR SWEET POTATOES AND POP THEM IN THE MICROWAVE FOR A FEW MINUTES UNTIL THE SKIN COMES OFF EASILY.

THEN PEEL, DICE AND ADD THEM TO YOUR RISOTTO.

ADD SOME MORE VEGGIE STOCK EVERY TIME THE RICE HAS ABSORBED IT.

ADD A CAN OF COCONUT MILK AND STIR.

EAT IT ALL

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TOM - YUMMY SOUP

EASY & SO TASTY

WHAT YOU NEED

LEMONGRASS

RED ONION

FRESH GINGER

GREEN CURRY PASTE

COCONUT OIL

COCONUT MILK

VEGGIE BROTH

ZUCCHINI

RED CHILI PEPPER

CAN DICED TOMATOES

MUSHROOMS

RED BELL PEPPER

CILANTRO

GLUTENFREE/VEGAN NOODLES


DICE ONION, LEMONGRASS AND GINGER AND THROW IN PAN WITH SOME COCONUT OIL

ADD YOUR DICED OR SLICED BELL PEPPER, MUSHROOMS (I USED REGULAR WHITE MUSHROOMS), RED CHILI PEPPER, AND ZUCCHINI

ADD A TEASPOON OR TWO OF YOUR GREEN CURRY PASTE

AFTER LETTING THAT COOK FOR A COUPLE OF MINUTES, ADD THE CAN OF DICED TOMATOES AND STIR

ADD A CAN OF COCONUT MILK AND A CUP OF VEGGIE BROTH AND STIR TOGETHER

LET IT SIMMER

SEPARATELY BOIL WATER AND ADD YOUR NOODLES

WHEN THOSE ARE READY, TOSS THEM IN YOUR PAN AND LET IT SIMMER TOGETHER FOR A COUPLE OF MINUTES BEFORE SERVING WITH THE FRESH CILANTRO ON TOP.

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QUINOA BUDDHA BOWL

BASICALLY YOU THROW IN WHATEVER YOU CAN FIND

WHAT YOU NEED

CHICKPEAS

AVOCADO

HUMMUS

ARUGULA

BLACK BEANS

SWEET POTATO

CORN

EDAMAME

BELL PEPPER

QUINOA

YOU CAN LITERALLY TOSS ANYTHING TOGETHER AND CALL IT A BUDDHA BOWL, BUT IF YOU’RE NOT SURE WHAT TO ADD, HERE IS A GREAT COMBO:

BOIL WATER AND ADD THE QUINOA

POP SWEET POTATOES IN MICROWAVE FOR A FEW MINUTES, PEEL AND DICE

IN A PAN, SAUTÉ THE BELL PEPPERS AND CHICKPEAS

DRAIN QUINOA WHEN READY AND SERVE IN A BOWL WITH ALL INGREDIENTS LISTED ABOVE. FINISH WITH A DOLLOP OF CREAMY HUMMUS (OR TAHINI)

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PASTA BASTA

GLUTEN-FREE & VEGAN CREAMY GOODNESS

WHAT YOU NEED

GLUTEN FREE/VEGAN PASTA

SOY CREAM

SPINACH

ONION

MUSHROOMS

RED PEPPERS

CHERRY TOMATOES

NUTRITIONAL YEAST

I ABSOLUTELY LIVE ON PASTA AND USUALLY MAKE A TOMATO-BASED SAUCE, BUT SOMETIMES I JUST REALLY CRAVE A CREAM-BASED SAUCE, WITHOUT TOO MUCH HASSLE LIKE A CASHEW-BASED SAUCE (WHICH IS PROBABLY HEALTHIER) BUT THIS ONE IS QUICK AND EASY!

BOIL WATER AND PREP PASTA

IN A PAN SAUTÉ YOUR ONION, MUSHROOMS AND RED BELL PEPPERS

ADD YOUR CHERRY TOMATOES AND SPINACH AND COOK FOR A WHILE

ADD IN SOME SOY CREAM AND STIR

TOSS IN SOME NUTRITIONAL YEAST (WITH SOME I MEAN A LOT) FOR THE CHEESY FLAVOR

SERVE WITH PASTA

(ADD SALT N PEPPA)