Ingredients:
1 bunch Lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced
4 cups shredded red cabbage (about 1 small head, quartered and cored) 
2 navel oranges or clementines, peeled and segmented 
1 small red onion, thinly sliced 
1 large red bell pepper, cored, seeded and thinly sliced 
⅓ cup sunflower seeds 
¼ cup Dijon mustard 
¼ cup freshly squeezed orange juice
¼ cup balsamic vinegar 
2 tablespoons olive oil 
½ teaspoon ground black pepper

Directions:

1. In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds. 

2. In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat. 

3. Serve immediately or refrigerate for up two days.


kaleandchocolate.com

Ingredients:
1 package (14 ounces) regular tofu, firm or extra-firm, drained
1/2 cup barbecue sauce
1 tablespoon pure chile powder
Cooking spray
4 rolls, split (optional)


Directions:

1. Cut tofu cake horizontally (slicing parallel to work surface) into four rectangles and press out moisture with paper towel.
   
   
2. Cover the bottom of a small pan with half of barbecue sauce. One by one, rub both sides of each tofu rectangle with chile powder; place in a single layer on sauce. Top with remaining sauce. Let stand for 30 minutes.
   
   
3. Preheat broiler with rack 6 inches from heat. Line a baking sheet with aluminum foil; place a baking rack on top. Spray rack with cooking spray. Take tofu slabs out of the barbecue sauce and place on rack with space between pieces. Reserve leftover barbecue sauce. Broil until top of tofu is browned and bubbly, about 5 minutes.
   
   
4. Turn tofu over and brush with reserved sauce. Broil until browned and bubbly, about 5 more minutes. Serve hot or at room temperature, on bread with coleslaw if desired.

marthastewart.com

Ingredients:
1 head cauliflower (2 lb.), cut into bite-size floret
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
½ tsp. ground black pepper
½ tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
½ cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed

Directions:

1. Steam cauliflower 7 to 9 minutes, or until tender.

2. Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. 

3. Remove from heat, and stir in lemon juice. Serve with pita halves.

vegetariantimes.com

Ingredients:
4 oz whole-wheat pasta
3/4 cup low sodium vegetable broth
3/4 cup canned pure pumpkin
1 to 2 tbsp minced fresh sage
1/8 tsp pumpkin pie spice
pinch of dried oregano
pinch of red pepper flakes (optional)
salt and pepper, to taste
vegan Parmesan for garnish (optional)

Directions:

1. Cook pasta according to package instructions.

2. Meanwhile, combine remaining ingredients together in a small saucepan and heat over low until thoroughly warm, about 5 minutes.

3. Taste, adding more sage if desired plus salt and pepper to taste.
 
4. Cover and let sauce rest for 5 to 10 minutes, allowing the flavor to merge and sauce to thicken slightly.
 
5. Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper, if needed.

6. Garnish with vegan Parmesan if desired.

onegreenplanet.org

Ingredients:
2 red bell peppers
2 medium zucchini, thinly sliced lengthwise
2 medium yellow summer squashes, thinly sliced lengthwise
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1 baguette, sliced 1/3 inch thick on a sharp bias into 16 long slices
pesto

Directions:

1. Heat grill to medium. Grill peppers, turning occasionally, until charred, about 18 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Rub off skins, and remove ribs and seeds. Slice peppers into 1-inch-thick strips.
   
   
2. Meanwhile, lightly brush zucchini and squashes with oil. Season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side.
   
   
3. Spread bread slices with pesto. Top 8 slices with vegetables. Season with salt and pepper. Sandwich with remaining bread.
   
   
4. Heat a panini press. Lightly brush sandwiches with oil. Press until bread is golden brown and crusts are crisp, 2 to 4 minutes.          

marthastewart.com

Ingredients:
5-6 tempeh strips (4 oz tempeh)
1/2 cup water
1/2 teaspoon salt or taste
1/3 teaspoon ginger powder or to taste or ginger paste
1/4 teaspoon garlic powder
red chili powder or cayenne to taste (1/4 teaspoon)
2 teaspoons soy sauce (or tamari for GF)
2 teaspoons lemon juice
1-2 Tablespoons maple syrup
1 teaspoon oil
salt and black pepper to taste for dressing

Directions:

1. Take some tempeh strips and cook them in equal amount of water. (5 strips, 4 oz tempeh, 1/2 cup water). Add salt, ginger powder, garlic powder, red chili powder to taste, 1/2 teaspoon soy sauce/tamari, 1 teaspoon lemon juice, and a teaspoon of maple syrup and cook covered on low-medium for 10-12 minutes till tempeh doubles and the water is all absorbed by the tempeh.


2. Add a teaspoon canola or high fat oil to the pan, and toss tempeh to coat. Add a teaspoon soy sauce and 2 teaspoons maple syrup and a little grated fresh ginger(optional). Mix well to coat and let thicken and sizzle for half a minute or more depending on how black/charred you want the tempeh.


3. Toss your favorite greens, and other extra veggies, in lemon juice, maple, soy sauce and black pepper and salt to taste. Top with tempeh.

onegreenplanet.org

Ingredients:
2 zucchini per person, give or take, spiralized or julienned
grape tomatoes, sliced in half
almond parmesan, for topping
salt & cracked pepper

Pesto
1 bunch kale, about 3-4 cups, stems removed and roughly chopped
3-4 tablespoon extra virgin olive oil, more as needed
1 or 2 cloves garlic
1 – 2 tablespoons nutritional yeast
1/2 teaspoon himalayan salt, or to taste
pinch or two of red pepper flakes
juice of 1 small lemon, optional

Directions:

1. Start with the pesto, place ingredients in food processor and blend until desired consistency. Add more olive oil if desired and taste for seasoning, set aside. (Serves two)

2. You can use a spiralizer to get the curly noodle effect. You can also use a julienne tool or julienne them by hand creating a straight noodle.

3. Combine the kale, tomatoes and noodles together in a medium size bowl and transfer to individual serving dishes. Top with almond parmesan.

Notes: To create a creamy pesto, you may also like to add 1/2 cup walnuts or pine nuts. Or try 2-3 tablespoons tahini instead.

onegreenplanet.org

Ingredients:
serves 4
8 ounces soba noodles
3 large carrots
1 bunch (about 6) scallions
2 tablespoons sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce, or to taste
2 tablespoons sesame seeds, toasted

1. Cook the noodles for 6-8 minutes, or according to package directions. Drain and toss with just a drizzle of cooking oil to keep them from sticking together. Put in the refrigerator to cool.

2. Peel the carrots and shave with a peeler or mandoline. You should have about 2-3 cups of loose carrot shavings. Chop the green parts of the scallions and set the white parts aside for another recipe.

3. Whisk the sesame oil, vinegar, and soy sauce together and taste. Adjust for taste. Toss the carrots, scallions, chilled noodles and sesame seeds together and serve.


thekitchn.com

Ingredients:
Serves 4

Lime-Cilantro Vinaigrette:
1/2 cup brown rice syrup
1/4 cup brown rice vinegar
1/3 cup red onion, coarsely chopped
1/4 cup fresh lime juice (approximately 4 limes)
1/4 cup fresh lemon juice (approximately 3 lemons)
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon sea salt
1 1/2 cups olive oil
1/2 cup fresh cilantro, chopped

Tortilla Strips:
6 (6-inch)corn tortillas
1 tablespoon canola oil
1 teaspoon chili powder
1/2 teaspoon maple crystals or other sweetener
1/4 teaspoon sea salt

Salad:
1 cup cooked pinto beans
2 corn cobs, kernels removed
1 red bell pepper, roasted, seeded and cut into 1/2-inch pieces
6 celery stalks, cut into 1/2-inch pieces
2 cucumbers, peeled, seeded and cut into 1/2-iinch pieces
1/2 cup red onion, finely chopped
2 heads romaine lettuce, thinly sliced
2 tomatoes, cut into 1/2-inch pieces
2 avocados, peeled, pitted and cut into 1/2-inch cubes

Directions:

1. To make the vinaigrette, blend the rice syrup, vinegar, onion, lime and lemon juices, cumin, coriander, cayenne, and salt in a blender until smooth. Gradually blend in the oil. Add the cilantro and blend just until it is finely chopped. Season the vinaigrette to taste with more salt and pepper. The dressing will keep for 1 day, covered and refrigerated. Re-whisk before using.

2. To make the tortilla strips, preheat the oven to 350 degrees. Brush the oil over both sides of the tortillas. Cut into 1/8-inch strips and arrange in an even layer over a heavy large baking sheet. Stir the chili powder, maple crystals, and salt in a small bowl to blend. Sprinkle the mixture through a sieve and over the tortilla strips. Bake until the tortilla strips are crisp and golden, about 8 minutes. Transfer the strips to a paper towel-lined plate and cool. The tortilla strips will keep for two days in an airtight plastic bag at room temperature.

3. To assemble the salad, toss the beans, corn, roasted bell pepper, celery, cucumber and red onion in a large bowl with enough dressing to coat. Toss the lettuce in another large bowl with enough of the remaining vinaigrette to coat. Mound the romaine lettuce in the center of a plate. Spoon the bean mixture atop the lettuce. Sprinkle the tomatoes, avocado, and tortilla strips over and serve.

vegnews.com

Ingredients:
1 cup white beans, rinsed and drained
1/2 cup tomatoes, chopped
1/3 cup nutritional yeast
few drops liquid smoke
garlic powder, to taste
1/2 teaspoon salt
pepper or cayenne pepper, to taste
4 whole wheat tortillas
cilantro, to garnish
salsa, to garnish 

Directions: 

1. Blend together the white beans and tomatoes until very smooth. Add nutritional yeast, liquid smoke, garlic powder, salt and pepper. Blend again until well combined and smooth.

2. Heat a dry nonstick skillet over medium-high heat. Put a tortilla into skillet, and spread 1/2 the bean mixture on the tortilla, then top with another tortilla.

3. Cook over medium heat until crisp on one side, then flip and repeat on the other side.

4. Once it is cooked and the bean mixture is warm and gooey, remove from pan, slice into 6-8 wedges. Repeat with the other tortillas. Serve with cilantro and/or salsa.

vegweb.com