INGREDIENTS

• ⅔ cup creamy peanut butter
• ½ cup semi-sweet chocolate chips
• 1 cup old fashioned oats
• ½ cup ground flax seeds
• 2 tablespoons honey (*No Meat March tip: Use agave nectar or maple syrup to make it vegan)

INSTRUCTIONS

1. Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
2. Roll into 12 bites and store in the fridge for up to a week.

Recipe: chefsavvy.com/5-ingredient-peanut-butter-energy-bites/
Source: Chef Savvy

Ingredients:

2 ripe bananas, frozen (Yes, you an use room temp ’nanas in a pinch, but then you’ll have to add more ice…)
1 teaspoon fresh orange zest (This is the zest from about ½ an orange.)
1½  cups fresh squeezed orange juice (This is the juice from about 2-3 oranges, depending on their size.)
¾ cup unsweetened almond milk
¾ teaspoon pure vanilla extract
4-6 ice cubes
1 tablespoon agave, optional (I don’t think this smoothie needs it, but if you’re into things extra sweet, go for it.)

Instructions

1. Peel your bananas, place them in a Ziploc bag and freeze overnight.
2. Juice your oranges. You can do this using a fancy juicer, citrus press, or by hand. (Relax, you’ll only need to juice 3 at most.)
3. Place the frozen bananas, orange zest, orange juice, almond milk, vanilla extract, and ice in a blender or food processor and puree until smooth. (Add agave to sweeten if necessary.)
4. Pour into two glasses and garnish with orange slices if you’re feeling fancy.

Notes
You can also pour this smoothie into popsicle molds and freeze until solid. If you decide to go this route, you do not need to freeze the bananas beforehand!

Recipe: domesticate-me.com/vegan-orange-julius-smoothie/
Source: Domesticate Me

Ingredients

• 4 cups old fashioned oats
• 1 can no-salt added Rotel tomatoes
• 4 cups raw kale, chopped
• ½ cup nutritional yeast
• 1 teaspoon turmeric
• 2 teaspoons smoked paprika
• a dash of cayenne (optional)
• 4 cups low sodium vegetable broth or water
• 1/2 cup whole grain oil-free breadcrumbs
• Garnish with fresh cilantro, avocado, salsa or hot sauce (optional)

InstructionsPreheat oven to 400 degrees. In a 9 x 13 baking dish, Add all ingredients except the breadcrumbs and the garnishes.  Stir until well combined. Add the breadcrumbs to the top, and bake for 45 minutes. Let cool for a few minutes before serving. Garnish with avocado, cilantro, salsa or hot sauce.
Serve with a side of fresh fruit. 

Recipe: engine2diet.com/blog/top-engine-2-recipes-sunrise-breakfast-bake/
Source: Engine 2 Diet

Ingredients

• 1 large, cooked sweet potato, skin removed and cut into cubes
• 2 mangoes, peeled, seeded and cut into cubes
• 1 red bell pepper, seeded and chopped
• 1 can low sodium or no salt added black beans, rinsed and drained
• 1 avocado, peeled and chopped
• 1 cup chopped cilantro
• Juice of 1 lime
• Balsamic vinegar to taste

InstructionsWarm sweet potatoes in microwave if using chilled leftovers. Place generous portion of sweet potatoes into a large serving bowl. Top with mangoes, bell pepper, black beans, avocado, cilantro and any other plant-strong toppings you desire. Drizzle with lime juice and balsamic vinegar, stir gently and serve.
Recipe: engine2diet.com/blog/top-engine-2-recipes-rips-sweet-potato-bowl/
Source: Engine 2 Diet

INGREDIENTSFor the Farro Salad Bowls (per bowl)

• 3/4 cup cooked farro (1/4 cup dry)
• handful of de-stemmed and finely chopped kale
• 1/4 cup finely diced red onion
• 1/2 to 1 chopped roasted red pepper (see notes)
• 1/4 cup chickpeas (or more if desired)
• kalamata olives
• chopped parsley
• sprinkle of dried oregano

For the Lemon Tahini Sauce (Serves 4)

• 6 tbsp (90 g) tahini
• 1/4 cup fresh lemon juice
• 1/4 cup water + more to adjust consistency, as needed
• 3 cloves garlic
• 2 tsp pure maple syrup
• 1 tsp sea salt, or more, to taste

INSTRUCTIONS

1. Cook the farro according to package instructions. I cooked 1 cup dry farro which made enough for 4 large bowls.
2. While the farro is cooking, make the roasted red peppers (see notes).
3. Prepare the dressing by blending all of the ingredients together until smooth and creamy, start with 1/4 cup of water and add a bit more if you’d like to adjust the consistency.
4. To assemble the bowls, add a scoop of farro, a big handful of finely chopped kale, kalamata olives, chopped roasted red peppers, red onions, parsley and chickpeas and then drizzle with desired amount of lemon tahini sauce, sea salt and pepper and a sprinkle of dried oregano.

NOTES

1. To make the roasted red peppers, set the oven to broil with a rack near the top. Cut the red peppers in half and remove the seeds. Place them face down on a pan and smash them so they lay flat. Broil them in the oven until they’re starting to bubble and blacken. This should take about 15 to 20 minutes. Remove from the oven and cover with a dishcloth, let cool. Once you can handle them, you should be able to easily remove the skin. Peel, then chop them up for use in the recipe. I used approximately 1/2 to 1 red pepper per bowl.
2. The lemon tahini sauce makes enough for at least 4 bowls. I like a lot of sauce so I used it up in 4 bowls, you could use a bit less and make 5-6 bowls. Adjust the rest of the ingredients as needed for how many bowls you’re making.

Recipe: runningonrealfood.com/mediterranean-farro-salad-bowls/
Source: Running on Real Food

Ingredients

• 4 tomatoes, chopped
• 1/2 a small red or white onion, outer skin peeled off and chopped Coupons
• 2 cucumbers, chopped (peeling is optional)
• 2 1/2 Tbs lemon juice (either bottled or from one large lemon) Coupons
• 1/2 c fresh basil leaves
• salt and pepper to taste
• extra basil leaves for garnish (optional)

Instructions

1. Combine all the ingredients in a large bowl.
2. Stir together.
3. Add salt and pepper to taste.
4. Serve right away or refrigerate for up to an hour.
5. optional - sprinkle extra basil leaves over each serving.

Recipe: eathealthyeathappy.com/easy-healthy-tomato-cucumber-salad-recipe/
Source: Eat Healthy Eat Happy 

Ingredients

• 2 Tbs olive oil
• Spices:
• 1 tsp red or yellow curry powder
• 1 tsp garam masala
• 1/4 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• a scant 1/8 tsp - 1/4 tsp red pepper flakes, depending on how hot and spicy you like your samosas (I go with a level 1/8 tsp, which is plenty hot for me)


• Vegetables:
• 1 medium onion, chopped fine
• 1 medium carrot, chopped fine
• 2 medium potatoes, peeled and finely diced
• 2 medium red bell peppers, diced
• optional - 1 or more red or green chili peppers to taste, seeded and chopped fine


• about 1 Tbs fresh ginger, grated (can substitute about 1/4 tsp dried ground ginger)
• 1 tsp garlic powder
• 1 cup water
• about 1 1/2 cups green peas, fresh or frozen and thawed
• 10 egg or spring roll wrappers (to make vegan, look in the freezer section of an Asian market for egg-free wrappers)

Instructions

1. Combine the oil and spices in a large nonstick skillet over medium low heat. Stir the spices around in the oil for about 2 minutes. Add the vegetables, raise the heat to medium and stir-fry for about 5 minutes.
2. Stir in the ginger, garlic powder and water. Cover the skillet and simmer for about 10 minutes, stirring occasionally. You may need to turn the heat down a bit midway through the simmering. Stir in the peas and cook for a few more minutes until they're heated through. Take the skillet off the heat and let the samosa filling come to room temperature. You can speed this up by transferring the filling to another container.
3. When you're ready to fill your samosas, position two racks in the middle of the oven and heat it to 375. Give two cookie sheets a pretty good coating of nonstick, and have a little container of water, a pastry brush and your wrappers ready.
4. As you wrap the samosas, arrange them on the cookie sheets. You should be able to get 5 on each sheet without them overlapping. Thoroughly douse them with more nonstick spray to help them brown, then pop them into the oven for about 8 minutes. Get them out, turn them over to brown on the other side, and return them to the oven, switching rack positions, for another 8 minutes.
5. You can eat them straight out of the oven, let them cool a bit first (which I like), or let them cool completely and then reheat them whenever you like. Reheat them at 350 for 5-8 minutes.

Recipe: eathealthyeathappy.com/spicy-vegetable-samosas/
Source: Eat Healthy Eat Happy   

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 medium poblano pepper chopped
• 1 red bell pepper chopped
• 3 garlic cloves minced
• 3 1/2 cups vegetable broth
• 1 14 oz. can light coconut milk
• 2 tablespoons lime juice
• 3 cups fresh corn kernels, about 5-6 ears
• 1 medium red potato, diced
• 1 tablespoon ground cumin
• 1 teaspoon ancho chile powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, or to taste
• Salt and pepper to taste

For Serving

• Fresh cilantro
• Chopped scallions

Instructions

1. Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion, poblano pepper, and bell pepper. Sauté until the peppers are softened and the onion is translucent, about 5 minutes. Add the garlic and continue to sauté until very fragrant, about 1 minute more.
2. Stir in the broth, coconut milk, lime juice, corn, potato, cumin, ancho chile powder, paprika, oregano and cayenne. Raise heat and bring the liquid to a simmer. Lower heat and allow to cook until the corn and potato are tender, about 20 minutes. Add salt and pepper to taste, and adjust any of the other seasonings to your liking.
3. Ladle into bowls and top with cilantro and scallions. Serve.

Recipe: www.connoisseurusveg.com/southwestern-corn-chowder/
Source: Connoisseurus Veg

Ingredients

• 1/2 cup French (du Puy) lentils
• 1/2 cup quinoa
• 1 pint grape or cherry tomatoes, halved
• 2 small/medium zucchini or 1 large, cubed
• 1/2 cup red onion, finely chopped
• 1/3 cup kalamata olives, halved and pitted
• 4 tbsp. chopped fresh oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. fresh lemon juice
• 6 tbsp. extra virgin olive oil

Instructions

1. Rinse and drain the lentils. Place in a saucepan and cover by 2 inches with water. Bring to a boil, reduce heat to low and cover. Simmer 20-25 minutes until tender. Strain and set aside.
2. While the lentils are cooking, make the quinoa. Place quinoa in a small sauce pot with 1 cup water. Bring to a boil, cover and simmer until all water is absorbed, about 12 minutes.
3. Remove from heat, keep the lid on and let sit another 2-3 minutes. Fluff with a fork and set aside.
4. Once the lentils and quinoa have cooled, place in a bowl with the tomatoes, zucchini, red onion and olives.
5. Whisk together the oregano, salt, ground pepper, lemon juice and olive oil. Toss with salad.

Recipe:www.delishknowledge.com/greek-lentil-salad/
Source: Delish Knowledge

Ingredients

• 1 tbsp olive oil
• 1/2 head onion chopped
• 1 small clove garlic
• 25 oz pureed tomatoes
• 10 oz water
• 1 tsp basil dried
• 1 tsp thyme dried
• 1 tsp salt
• 1 tsp pepper ground

Instructions

1. Fry the chopped onions in 1 tbsp oil for a few minutes until they turn light brown. 
   
2. Add all the ingredients to a small soup pot. Stir and cover. 
   
3. Cook for 25-30 minutes. Taste while cooking and add salt/pepper if needed.
   
4. Serve with a few slices of fresh bread or toast.
   
   Recipe: thegreenloot.com/tomato-soup-vegan/
   Source: The Green Loot