Start from step 2 and fry the mushrooms in the oil with rosemary instead of thyme. Omit the carrots and replace with 320g chunks butternut squash, 2 x 400g drained cans chickpeas and 1 tbsp smoked paprika. Cook for 40 mins. Serve with the mash.
Nutrition
Per serving: 471 kcals, fat: 10g, saturates: 1g, carbs: 70g, sugars: 15g, fibre: 16g, protein: 17g, salt: 1g
Good to know: vegan, healthy, low cal, low fat, folate, vit c, fibre, 5 of 5-a-
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This is a favorite condiment from my childhood. Served as an accompaniment, it can make a meal go from bland to peppy with just a tiny dollop. I consider it almost medicinal given the vital role ginger, renowned for its healing qualities, plays in the recipe. Its aromatic pungency marries beautifully with the tart and mildly sweet tamarind base. Green chillies bring balance and pack quite a healthy bite. This sauce makes a wonderful addition to Asian-inspired meals and barbecues. Whisk in some vegan mayonnaise to cut down the heat a bit and fold into roasted potatoes.
*Note: Dried tamarind and asafetida can be sourced from your local Indian store. —Kala Ganapathy
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This addictive sweet and salty mix combines the flavors of cinnamon caramel with the fun fall additions of candy corn, salted pecans and pretzels. It uses a seemingly unlikely ingredient, brown rice syrup, to ensure that there is enough syrup to fully coat all the cereal and pretzels while at the same time keeping it from being overly sweet. It can even be vegan and gluten-free if you want. —Couldn’t Be Parve
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This is so tasty you won’t be feeling guilty!! And when you use real raw cacao – it has nutritional benefits – not that that gives you the excuse to eat it all the time or tons of it. To think that healthy, nutritional things can actually be really tasty and easy to make – well makes life more fun I think!! 🙂 This is raw and vegan – but you wouldn’t know it!! – See more at: http://www.jodiburke.com/recipes/chocolate-chia-pudding/#sthash.h8McggmW.dpuf —jodiburke
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A simple vegan weeknight dinner perfect for warmer days. The creamy, savory, and slightly tangy sauce really brings the dish together. Feel free to sub any fresh vegetables you have on hand. —Elina
These easy vegan cauliflower tacos with chili powder, red onion and creamy avocado garnish are perfect for taco night.
Updated on September 19, 2023
Cook Mode
(Keep screen awake)
6 cups cauliflower florets
1 medium red onion, sliced
3 tablespoons extra-virgin olive oil
2 teaspoons chili powder
½ teaspoon plus 1/8 teaspoon salt
¼ teaspoon ground pepper
1 ½ tablespoons lime juice
8 (6-inch) corn tortillas, warmed
1 small ripe avocado, cut into 16 wedges
Sliced radishes and chopped fresh cilantro for topping
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
Toss cauliflower, onion, oil, chili powder, salt and pepper together in a large bowl until well combined. Spread in an even layer on the prepared baking sheet. Roast until deeply brown in spots and tender, 25 to 30 minutes. Transfer to a bowl; add lime juice and toss to coat.
Divide the cauliflower-onion mixture evenly among tortillas (about 1/2 cup per tortilla). Top each with 2 avocado wedges. Top with radish slices and cilantro, if desired.
Parchment paper
Originally appeared: EatingWell.com, February 2021
| 331 | Calories |
| 20g | Fat |
| 38g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Serving Size 2 tacos |
|
|
Calories 331 |
|
| % Daily Value * | |
|
Total Carbohydrate 38g |
14% |
|
Dietary Fiber 11g |
39% |
|
Total Sugars 5g |
|
|
Protein 7g |
14% |
|
Total Fat 20g |
26% |
|
Saturated Fat 3g |
15% |
|
Vitamin A 479IU |
10% |
|
Sodium 477mg |
21% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
The dressing for this vegan black bean salad gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
Updated on September 19, 2023
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(Keep screen awake)
½ cup thinly sliced red onion
1 medium ripe avocado, pitted and roughly chopped
¼ cup cilantro leaves
¼ cup lime juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
½ teaspoon salt
8 cups mixed salad greens
2 medium ears corn, kernels removed, or 2 cups frozen corn, thawed and patted dry
1 pint grape tomatoes, halved
1 (15 ounce) can black beans, rinsed
Place onion in a medium bowl and cover with cold water. Set aside. Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy.
Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl. Drain the onions and add to the bowl, along with the avocado dressing. Toss to coat.
Originally appeared: EatingWell.com, June 2018; updated March 2023
| 322 | Calories |
| 16g | Fat |
| 41g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Serving Size 2 cups |
|
|
Calories 322 |
|
| % Daily Value * | |
|
Total Carbohydrate 41g |
15% |
|
Dietary Fiber 13g |
46% |
|
Total Sugars 11g |
|
|
Protein 11g |
21% |
|
Total Fat 16g |
21% |
|
Saturated Fat 2g |
12% |
|
Vitamin A 3894IU |
78% |
|
Vitamin C 45mg |
50% |
|
Folate 260mcg |
65% |
|
Sodium 407mg |
18% |
|
Calcium 113mg |
9% |
|
Iron 4mg |
21% |
|
Magnesium 79mg |
19% |
|
Potassium 1238mg |
26% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
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These are barely sweet cookies and very adaptable. They’re really pleasantly light without any mix-ins, heartier with nuts, and a bit more decadent with chocolate!
Gluten free and vegan if using coconut oil! —chocolatea
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Sometimes I just want to eat a stack of pancakes, and I want them to be healthy enough that I can eat the stack without feeling super guilty/like a blob. These delicious gluten-free, optionally vegan pancakes do the trick! —Erika
Whisk together the flours, flax seed, baking powder, baking soda and salt. Add the yogurt, milk, maple syrup, vanilla and oil, if using. Mix until smooth (there is no gluten in this batter, so no worries about over-mixing and creating tough pancakes). Batter should be thick, but if you like thinner pancakes, add an additional tablespoon or two of milk. Fold in sliced bananas.
Writer and baker/blogger/photographer living in Houston, transplanted from the Bay Area. I admire vegans, lust after New York and have an insatiable passion for pancakes.
