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 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:
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

Ingredients:

Chicken Strip Meat Substitute
Rice
Favorite Veggies – chopped
Salt, pepper
Lime



Directions:

1. Boil rice according to package instructions OR, using equal ratio of water to rice, boil water then add rice. Reduce heat then cook until water is absorbed and cooked off.

2. Cook chicken meat substitute according to package. Add your chopped veggies about halfway through the cooking process, or cook in a separate pan with a little oil if you aren’t comfortable with how to cook recognize the meat substitute is halfway cooked.

3. Don’t overcook the veggies, they are great still crispy.

4. Add this mixture to the rice and serve.

Makes enough to feed 8 as a side or 4 for lunch.

Ingredients:

1 cup lentils
2 cups or 1 (15 ounce) can cooked chickpeas, rinsed and drained
1 teaspoon salt
3 tomatoes, seeded and diced
1 yellow bell pepper, diced
1 small zucchini, peeled and diced
1 celery stalk, diced
1 jalapeno pepper (optional)
1/2 small red onion, diced
1/3 bunch flat-leaf parsley, finely chopped
2 tablespoons oil
Juice of 1 large lemon
Salt and pepper to taste

Directions:

1. Cook lentils according to package instruction, OR bring to a boil with salt. Reduce heat to a low simmer and cook until lentils are tender but not mushy, 20 to 25 minutes.

2. Strain lentils. Cool completely by rinsing. Drain and move to a large bowl that will hold the whole salad.

3. Add the vegetables and chickpeas to lentils. Drizzle on the oil and lemon juice. Mix well. Season with salt and pepper as you like.

Ingredients:
2 poblano peppers
8 small potatoes
1 small can organic beans, drained
6 Flour tortillas
3 tablespoons olive oil
1 onion, chopped
1 large garlic clove, minced
1 tablespoon chili powder
1 teaspoon oregano
Salt and pepper
Juice of 1 lime, optional
A handful cilnatro
Chopped Romaine lettuce
Mexican style hot sauce (prepared)

Directions:

1. Roasted the poblano peppers over a gas flame or in the oven. When the skin is nicely charred remove from heat and let sit covered for 30 minutes, then peel the skin off and discard.

2. Cut the poblanos along the natural sections and removed seeds and white membrane. Be careful as sometimes the poblanos are hot (spicy) and their oil can burn your skin. The oil resides in seeds and white membrane so be careful and even wear kitchen gloves if necessary. Cut the poblanos into strips and set aside.

3. Wash the potatoes and if the skin is thin do not peel. Place the potatoes in a steamer pot over water and bring to a boil. Cover and cook until potatoes are cooked through. You can pierce them with a thin knife to check if they are done. When they are done let cool until you can handle them and then cut into bite-size pieces.

4. Heat the olive oil in a skillet, add the onion and cook until translucent, 3 minutes or so. Add the chopped garlic and cook until fragrant.

5. Add the potatoes and cook until they are crisp on the outside. It won’t take long as they are already cooked.

6. Add the chili powder , oregano, salt and pepper.

7. Add the poblano strips and mix gently to combine.

8. Add the drained canned beans (you can mash them slightly with a fork).

9. Add the cilantro and mix.

Tomato Salsa:
2 ripe tomatoes
1 small onion, chopped fine
1/2 cup cilantro, chopped

oliveandlemons.com

Ingredients:
3/4 cup cashews, soaked in water for 2 hours or overnight
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried rosemary
3/4 teaspoon dried thyme
1 teaspoon salt
Fresh black pepper
3/4 cup rice, rinsed (see note about rice)
3 ribs celery, thinly sliced
1 cup carrots, diced chunky
5 cups vegetable broth
1 24 oz can chickpeas, drained and rinsed (about 3 cups)
4 cups chopped kale
Thinly sliced green onion, for garnish

Directions:

1. Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.

2. Preheat a stock pot over medium heat. Sauté onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and sauté a minute more.

3. Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.

4. Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Serve topped with green onions.

5. It thickens as it cools, so if you have leftovers, just thin with a little water when you reheat.

theppk.com

Ingredients:
1 cup dry quinoa
2 cups water
2 jalapenos, roughly chopped
2 carrots, roughly chopped
3 stalks celery, roughly chopped
3 (15 ounce) cans black beans, rinsed and drained
2 cups oats
2 tablespoons paprika
2 tablespoons garlic powder or minced garlic
pinch salt 
2 tablespoons flax
oil, as needed

Directions:

1. Add quinoa to pot with water, and bring to boil. Cover and simmer until done, about 15 minutes. Put jalapenos, carrots, celery into food processor. Grind into small bits.

2. When quinoa is cooked, put beans, veggie bits, and oats into same bowl and squish with a big spoon. Add spices and garlic.

3. Add flax, and mash all ingredients (except oil) together. Form into patties. Cook in oil until golden on each side.

vegweb.com

Serves 4 to 6

Ingredients:
For the noodles:
1 8-ounce package thick white rice noodles, cooked, drained
Salt, to taste
Sesame oil, to taste


For the dressing:
1/4 cup water
1 tablespoon tamari, or other gluten-free soy sauce
3 tablespoons creamy nut butter
1 teaspoon grated ginger
1/2 tablespoon Sriracha
Zest of 1 lime

For the stir fry:
1 15-ounce package fried or smoked tofu
1 cup unsalted roasted peanuts
2-1/2 tablespoons sesame oil, divided
1/2 cup snow peas, strings removed
3/4 cup chopped asparagus
2 medium carrots, sliced into coins
1/4 cup soybean sprouts
1/3 cup scallions, chopped
3/4 cup fresh broccoli florets

Directions:

1. In a medium bowl, add noodles, salt lightly, and drizzle with a touch of sesame oil.

2. For the dressing, in a medium bowl whisk together all ingredients. Coat noodles with dressing until evenly coated.

3. In a large frying pan over medium-high heat, toss together tofu, peanuts, and 1 tablespoon of sesame oil and sauté until browned, about 7 minutes. Set aside. Add remaining sesame oil, snow peas, asparagus, carrots, sprouts, scallions, and broccoli and sauté, stirring often, until vegetables are brightly colored and slightly tender. Combine veggies with tofu and peanut mixture.

4. To serve, divide noodles evenly among serving bowls and top with veggies, tofu, and peanuts. Serve hot.

vegnews.com

serves 4 as a main dish or 6 as a side

Ingredients:
2 teaspoons oil
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

To serve:
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish

Directions:

1. Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.

2. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

3. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.

4. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Serving note: Can be served over GF pasta, rice, quinoa, or another grain.

thekitchn.com