Quinoa Salad Recipe with Black Beans, Corn & Avocado

This recipe was posted on 7/31/2019.

This plant-based quinoa recipe has great flavor and is a perfect lunch or side dish for you to try with dinner tonight.

I didn't grow up eating quinoa, but eating more plants will open your world up to a lot of amazing seeds, grains, vegetables, and fruit.

I promise there's so much variety! Be open to experimenting and having some fun in the kitchen.

You can find quinoa in most grocery stores these days. It's usually in the same aisle as rice.

Remember to rinse it before cooking to remove the bitter saponin coating.

 Quinoa Salad with Black Beans, Corn & Avocado

Ingredients:

• 1 cup of quinoa, rinsed

• 2 cups of water or vegetable broth

• 15 oz can of black beans, drained and rinsed

• 1 cup corn, frozen or fresh

• 3/4 cup red onion, chopped

• 2 Roma tomatoes, chopped

• 2 avocados, pitted and diced

• Juice of 1 lime

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/4 teaspoon cayenne

• 1 teaspoon salt

• 1/2 cup cilantro, finely chopped

Instructions:

1. Combine quinoa and water in a small pot and bring it to a boil.

2. Reduce heat (to low), cover and simmer for 15 minutes or until water is absorbed.

3. Use a fork to fluff your quinoa, then transfer to a large bowl.

4. Mix in cumin, chili powder, cayenne, and salt.

5. Allow the quinoa to cool, then add in all the remaining ingredients and mix until well combined.

6. Adjust seasoning to taste (I usually add all the spices again to make sure the vegetables have flavor).

7. Cover and chill in the fridge or eat it at room temperature.

Note: I usually store this quinoa salad in a glass dish, place a paper towel on top, then cover. Consume this dish within 3 days.

Enjoy!

Check out the full recipe video below…

Let me know what you think once you try this recipe. :-)

Easy Plant-Based Chicken Rice and Lime Soup Recipe

This recipe was published on 1/7/2019.

The measurements below are enough soup for three people. 
You can easily double the ingredients to serve up to six.

Ingredients (serves 3)

• 1 tablespoon olive or coconut oil

• 1 small onion, chopped

• 3 garlic cloves, minced

• 2 stalks of celery, diced

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon oregano

• 1/2 teaspoon salt

• 14.5 oz can diced tomatoes

• 4 cups of vegetable broth

• 9 oz plant-based chicken, thawed (I used the Beyond Meat brand)

• 1/2 juice of lime

For serving:

• 2 avocados

• 1/2 cup cilantro

• Red chili flakes (if you want a little heat)

• Cooked rice (about 4 cups)

Instructions:

1. In a medium pot, sauté the onions and garlic for three minutes on medium heat, stirring occasionally.

2. Stir in celery, cumin, smoked paprika, oregano and salt.

3. Cook for three more minutes.

4. Next, add diced tomatoes and broth and bring them to a boil.

5. Chop plant-based chicken into bite-sized pieces.

6. Once boiling, mix in plant-based chicken, cover and cook for five more minutes.

Note: The plant-based chicken is already cooked, so you only need to warm for about five minutes.

Don’t overcook it, because it will affect the texture.

To Serve:

Squeeze in lime juice (about 2 teaspoons) and adjust seasoning, if necessary.

Top the soup with chopped avocado, cilantro, red chili flakes and rice.

Check out the full recipe tutorial below…

Recipe adapted from Laura in the Kitchen's recipe

Creamy Mushroom & Spinach Pasta Skillet Recipe

This recipe was published on 7/20/2018

As you’ll see in the dinner recipe video below, this meal will only take about 30 minutes and its filling, simple and delicious.

Ingredients:

• 1 teaspoon coconut or olive oil

• 1 medium onion, chopped

• 12 oz mushrooms, chopped

• 1 large red bell pepper, chopped

• 2 garlic cloves, minced

• 1 teaspoon cumin

• 1 cup of vegetable broth

• (2) 15 oz cans of coconut milk

• 1 lb farfalle/bow-tie pasta (uncooked)

• 3 handfuls of fresh spinach

• Salt & pepper to taste

Instructions:

1. In a large skillet, sauté the onion for 5 minutes on medium heat.

2. Add mushrooms and cook for 5 minutes.

3. Mix in red bell pepper, garlic, cumin and vegetable broth.

4. Cook for 5 minutes, stirring occasionally.

5. Shake the cans of coconut milk, open and pour into the skillet along with the bow-tie pasta.

6. Bring to boil.

7. Reduce heat to medium.

8. Be sure to mix the pasta every 2-3 minutes to ensure that it doesn't stick together (should be ready in 20 minutes).

9. Mix in spinach and cook for about 1 minute.

10. Season to taste with salt & pepper.

Don't like mushrooms? I think more vegetables, black beans or plant-based sausage (from a brand like Field Roast) will work as a good replacement.

Coconut Mushrooms & Mashed Potatoes Recipe

This recipe was published on 9/3/2015.

Here's a delicious lunch/dinner with inexpensive ingredients.

Never used canned coconut milk in a recipe?

You're in for a treat! 

There's no weird coconut flavor in this dish and it makes a nice light gravy to go with the potatoes.

Ingredients:

Coconut Mushrooms

• 1 tablespoon coconut or olive oil

• 1 large red bell pepper, chopped

• 3 shallots, finely chopped

• 4 garlic cloves, minced

• 5 cups of cremini mushrooms, chopped

• 15 oz can of coconut milk

• salt and pepper to taste

• 1/2 cup fresh cilantro, chopped

Mashed Potatoes

• 2 lbs. Yukon Gold potatoes, washed, peeled and cut lengthwise into quarters

• 1/2 cup unsweetened almond or soy milk (add more if necessary)

• 1/4 cup plant-based margarine (Earth Balance and Smart Balance are options)

• 1 teaspoon salt (2 teaspoons more salt for the cooking water)

• 1/2 teaspoon black pepper

Mushroom Instructions

1. Heat a large shallow pan on medium heat with oil.

2. Add bell pepper, shallots and garlic and sauté for about 3 mins.

3. Then add mushrooms, stirring frequently for 4 minutes.

4. Pour in coconut milk and bring it to a boil until liquid has reduced by half.

5. Remove from heat and season to taste with salt and pepper.

Mashed Potatoes Instructions

1. Place potatoes into a large saucepan.

2. Add cold water to the pan until the potatoes are covered by at least an inch.

3. Add 1/2 teaspoon of salt.

4. Bring the potatoes and water to boil.

5. Reduce the heat to low to maintain a simmer and cover.

6. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

7. When the potatoes are done, drain the water and place back into the pot.

8. Add milk, margarine, salt and pepper and mash with a potato masher.

9. Add more milk to smooth out the potatoes, if necessary.

10. Don't over mash the potatoes or they will end up gluey.

11. Adjust seasoning.

To serve: Scoop mashed potatoes into a bowl.

Top with about 1⁄2 cup of coconut mushrooms and cilantro.

Enjoy!

Chickpea Salad Sandwich Recipe | Lunch in under 15 Mins

This was published on May 16, 2015

I used to love tuna sandwiches with mayo, diced eggs, onion, salt & black pepper.

Since starting this journey, chickpea sandwiches have been an amazing replacement.

If you need a really simple lunch this week, this sandwich with a fresh fruit and vegetable is perfect. My kids love it! It takes me about 10 minutes to put this meal together. Plus, it's delicious and filling.

Instead of using conventional mayonnaise (who contains eggs), you can use Vegenaise or Just Mayo (my new fave) to replace it. I also found a recipe on Fablunch if you prefer to make a homemade version of mayo. 

Because I'm random...

Remember this episode of Martin? The one when Ms. Geri threw his last meal on the floor in the bus station and declared....

Let me know what you think once you try the recipe

Chickpea salad sandwich

Prep Time: 10

Ingredients (6-8 Sandwiches)

• (2) 15 oz chickpeas, drained & rinsed

• 1/2 cup red onion, chopped

• 1 tablespoon relish (sweet or dill)

• 1 teaspoon Dijon mustard

• ½ cup vegan mayo (Vegenaise is a good brand)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• ¼ teaspoon paprika

• 8 Hamburger buns

Instructions:

1. Grind chickpeas in a food processor for a few seconds (you can also use a potato masher)

2. Transfer to a bowl and mix in all the remaining ingredients.

3. Serve on a bun with lettuce/fresh spinach and tomato.

Lentil Soup w/ Sun-Dried Tomatoes & Spinach Recipe

I love a simple weeknight meal and soup usually falls into that category.

Ingredients:

• 1 tablespoon coconut or olive oil, to sauté onion & garlic

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 1 teaspoon dry basil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cups of lentils, rinsed (optional: soak them in water for an hour)

• 8 cups of vegetable broth

• 3/4 cup sun-dried tomatoes in oil, chopped into bite-sized pieces

• About 3 cups of fresh spinach, washed

Instructions:

1. In a large stockpot, sauté the onion & garlic for about 6 minutes on medium heat.

2. Mix in dry basil, salt & pepper and cook for another minute.

3. Then add lentils & vegetable broth.

4. Bring to boil.

5. Reduce the heat, cover and cook for about 20-25 minutes (or until the lentils are soft)

6. During the last 5 minutes of cooking, mix in the sun-dried tomatoes, and spinach.

7. Add more salt and pepper to taste, if necessary.

8. Serve with rice or solo.

Enjoy!

Coconut Lentil Soup Recipe | Great Weeknight Meal

Ingredients: 

1 tablespoon vegetable oil or broth

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons cumin

1 teaspoon coriander

1/4 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons of ginger root, minced

1 1/2 cups of lentils, rinsed

4 cups of vegetable broth

14 oz can of coconut milk

Juice of half a lemon

Serve this soup with rice and garnish with cilantro

Instructions:

1. In a large pot, sauté onion and garlic for 7 minutes on medium heat.

2. Mix in cumin, coriander, cayenne, salt, black pepper and ginger.

3. Continue cooking for 1 minute.

4. Add lentils, vegetable broth and coconut milk.

5. Bring soup to boil.

6. Reduce heat to med-low, cover and simmer for 20-25 minutes or until the lentils are soft.

7. Mix in lemon juice.

8. Serve with rice and cilantro.

9. Add salt to taste, if necessary.

Recipe adapted from Kris Carr's Crazy Sexy Kitchen