Ingredients:
1 cup brown rice, cooked (1/2 cup dry)
8 ounces extra firm tofu, drained and pressed
2-3 tbsp nutritional yeast
1 cup black eye peas
1/2 bunch kale
1 tsp lemon juice
salt and pepper to taste
1/2 avocado
1 cup barbeque sauce



Directions:

Barbeque Tofu
Cut tofu into 1” cubes and place in a shallow container. Add 1 cup of barbeque sauce and stir to combine. Allow tofu to marinate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Remove tofu from excess barbeque sauce, saving extra sauce, and transfer to a small bowl. Add nutrital yeast and mix to coat. Place tofu on baking sheet and bake for 20 minutes. Remove from oven, flip tofu over, top with remaining barbeque sauce, and return to oven for another 10-15 minutes until browned and chewy.

Making the Barbeque Bowl

1. Heat up black eye peas in a saucepan over medium heat. Add about 1/4 cup barbeque sauce and stir to coat.

2. Steam kale until slightly soft. Mix with lemon juice, salt and pepper.

3. Assemble bowl by placing rice on the bottom. Top with black eyed peas, BBQ tofu, and steamed kale. Finish with a few slices of avocado.

4. Add extra barbeque sauce, hot sauce, or nutritional yeast to taste.

thesweetlifeonline.com

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:
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:
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

Serves 5-6

Ingredients:
1 1/2 cups raw chickpeas, black-eyed peas or a mix, soaked overnight
1 cup millet, quinoa, or brown rice
2 tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeno chili, seeded and finely chopped
2 large cloves garlic, finely chopped
3 cups vegetable broth
2 tomatoes, chopped
1 tbsp curry powder
1/2 tsp salt
freshly ground black pepper, to taste
1 lb mixed greens - kale, collards, mustard greens, Swiss chard
1 (14 oz) can light coconut milk

Directions:

1. Drain the beans that you've soaked overnight (about 16 hours). Put in a pot and cover with water until the water is about an inch higher than the beans.  Add about 1 tbsp salt to the water.  Bring to a boil.  Cover and simmer for 20-30 minutes or until beans are tender.  Drain and set aside.

2. Put the millet in a pan and cover with 3 cups water.  Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated.  Set aside.

3. In the meantime, heat the oil in a medium stockpot over medium heat.  Add the onion, bell pepper, and chili and cook, stirring, until softened, about 5 minutes.  Add the garlic and cook, stirring constantly, 1 minute.

4. Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper.  Bring to a boil over high heat.  Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.  Add the greens and stir until wilted.

5. Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes.  Add salt, pepper, and curry powder to taste.  Serve warm.

eatswellwithothers.com

Ingredients:
1 large ripe tomato, sliced into thin rounds
2 cups marinara sauce (or homemade recipe)
16 oz. extra firm tofu, sliced into thin strips
1 cup mushrooms, sliced thin, any variety
1/4- 1/2 cup non-dairy cheese, (The Girls Gone Green love Daiya)
2 cups fresh leafy greens like kale, spinach, or mustard greens
1 box vegan lasagna noodles
optional: 1/2 cup fresh chives, chopped - chopped basil
1 1/2 cups Chive Nut Cheese Ricotta (see recipe here)

Zesty Garlic Marinade
1 Tbsp garlic powder OR 5 chopped garlic cloves
3-4 Tbsp extra virgin olive oil
1/2 cup red wine, apple cider or balsamic vinegar
2-3 Tbsp dried Italian herb seasoning blend
1 tsp black pepper
optional: 1/4 cup fresh basil - chiffonade
optional: a pinch of sea salt rubbed on tofu before placing in marinade

*vinegar
note: if using apple cider or red wine vinegar you may want to add a
splash of agave/maple syrup to sweeten your marinade up a bit. The balsamic
vinegar should have enough sweetness on its own.

Directions:

1. Gather your ingredients.

2. Make your marinade by combining all ingredients in a large bowl.

3. Prep your veggies. Slice you ingredients very thin so that the marinade absorbs quickly.

4. Place your sliced ingredients (tofu, mushrooms, tomatoes, greens) into your marinade bowl. Toss gently. Add  more oil/vinegar if needed to cover ingredients. Allow to marinate at least 20 minutes. Otherwise you can prep this part for overnight marination.

5. If you haven't made your Chive Ricotta Lasagna in advance - do it now. Set aside.

6. Begin building your lasagna. See the step-by-step pics for the best "building" details. But basically, sauce,
noodles, sauce, greens, tofu, sauce, noodles, sauce, mushrooms, noodles, ricotta, noodles, sauce, cheese, fresh tomatoes, chives, black pepper. And done! You can really build a lasagna however you'd like though. There are very few rules.

Before Baking:
IMPORTANT TIP: Be sure to put a sauce layer on at least one side of each noodle layer - since you are using the no-boil noodles you want your lasagna to be extra extra moist before baking.

7. Cover your lasagna and store in fridge until ready to bake that day. Or bake in a preheated 400 degree oven for 45-60 minutes. Note: if baking lasagna from a chilled fridge, your baking time will be longer.

lunchboxbunch.com

vegan, serves 4

Ingredients:
4 cups cooked brown rice (or quinoa)
4 cups Spicy Peanut Ginger Kale
2 large portobello mushrooms, sliced into long, thin strips
1/2 cup sweet onion, sliced
1 tsp tamari or soy sauce
2 tsp safflower oil
salt/pepper for mushrooms
2 Tbsp whole or chopped roasted peanuts
1/4 cup fresh cilantro, lightly chopped

Modifications: If you'd like even more protein - add in some
baked or sauteed tofu cubes or some cooked beans or lentils. If you want lower fat - simply omit some of the peanut  butter in the kale salad and use less chopped peanuts.

Directions:

1. Prepare the Spicy Peanut Ginger Kale. Set aside. You can use either warm kale salad or chill ahead of time and use chilled kale salad.

2. Cook your brown rice or heat pre-cooked rice packets – about 4 cups.

3. In a skillet, over high heat, add the safflower oil. When oil is hot, add in the sliced mushrooms and sweet onions. Saute until tender. Add in the 1 tsp of tamari. Salt and pepper the mushrooms to taste. With the pan still hot, add in some of the kale salad and toss gently with the mushrooms and onions. Turn off heat and let sit.

4. To plate your dish - divide among 4 bowls: add a bottom layer of rice. Top with a generous portion of spicy kale salad. Toss the rice with the kale salad to infuse the rice with some spicy peanut flavor. Then top off with the kale mushroom skillet mixture - and any liquid-y sauce left on the pan. The final layer: garnish with peanuts and fresh cilantro. Serve warm.

lunchboxbunch.com

vegan, serves 3-4

Ingredients:

Tomato broth:
28 ounces fire-roasted crushed tomatoes (canned)
6 cups vegetable broth
1 cup celery, chopped
1 tsp salt
10 dashes cayenne (or to taste)
2 bay leaves
10 kalamata olives, halved
1/3 cup golden raisins
1/3 cup flat leaf parsley, finely chopped

Roasted Veggies:
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 large portobello mushrooms, diced
1 small sweet onion, chopped
2 medium zucchinis, diced
1 medium red bell pepper, chopped
1 small sweet potato, peeled and sliced into planks*
2-3 large sprigs of fresh rosemary (any fresh herb will work .. thyme is great too)
1/2 tsp salt + pepper and any additional spices you'd like to add
*if you want your sweet potato extra sweet, roast the planks in a separate sheet and add in 1 Tbsp of maple syrup.

Optional:
1/2 cup nutritional yeast
1 Field Roast Spicy Chipolte Vegan Sausage
3 garlic cloves (roasted)
1 1/2 cups kale, chopped

Directions:

1. Preheat your oven to 415 degrees.

2. Prep all your veggies and toss with the olive oil, rosemary and lemon. Add to a large baking sheet.

3. Roast veggies for about 30 minutes, or until they are tender and caramelized. The potatoes will probably need an extra 15-20 minutes to become tender.

4. While the veggies are roasting, start on your broth. Puree the tomatoes in a blender - until perfectly smooth.

5. Place the tomato puree and all other broth ingredients in a large soup pot. Bring to a boil then reduce to a simmer and cover. Simmer on low while veggies roast. Taste the broth and add in more or less salt/pepper other seasonings as you'd like. You can add in some vegan sausage and nutritional yeast to boost the flavor.

6. When the veggies are roasted you can either serve the soup with the broth and veggies spooned right over top OR you can just toss the roasted veggies into the broth and simmer until ready to serve.

7. Serve with freshly chopped parsley, a sprig of rosemary and fresh black pepper over top. A drizzle of additional olive oil too if desired.

BBQ Beans: Soak you beans overnight. Drain and rinse well. Boil the beans in veggie broth or water until most of the liquid is absorbed. Keep adding liquid until the beans are soft, silky and tender. This may take a few hours even! Use a slow cooker if you have one. Then simply add the tender beans to a roasting dish and roasting at 400 degrees with 1 Tbsp of BBQ seasoning + a sprig of fresh rosemary. Add more liquid and roast until tender and caramelized. You can also use any "beans" recipe you'd like to pair with this stew. 

lunchboxbunch.com

Ingredients:
patty:
1 vegan sausage patty (GimmeLean vegan sausage)
top with during cooking:
dash chipotle powder
dash fine black pepper
dash seasoned salt
rub of veggie oil

Kale saute:
2 cups kale, torn
1/2 tsp truffle infused oil (optional)
1 tsp extra virgin olive oil
dash fine pepper
2 Tbsp raw
pepitas (pumpkin seeds)
a few dashes seasoned salt
1/2 shallot, thinly sliced

Jalapeno Mayo:
1 1/2 Tbsp Vegenaise (vegan mayo)
1/2 tsp dried jalapeno
dash chipotle powder
dash seasoned salt
1 Tbsp sweet
green juice for color/thinning (or use citrus juice)

sliced avocado
lemon juice rubbed (2-4 slices)
1 English Muffin, toasted

note: you can reduce the oil used in the cooking process to lighten the total calories if desired. You can easily cook the components without using any oil and just a few splashes of water.

Directions:

1. Add a drizzle of oil to a saute pan. Turn heat to high. Add in the chopped shallot. Cook for about one minute - until shallot starts to brown. Pour shallot and oil into small bowl, set aside.

2. Keep heat on high and lay your vegan sausage patty in the pan. You can use the kind that comes in  tube and you can press out into whatever thickness, size you'd like. Cooks super fast. Well seasoned, but you can add a few extra spices. While cooking, add spices to both sides of patty. Add a drizzle of oil if desired. The patties are naturally fat free, but you can add a splash of oil to saute. Cook 1-2 minutes on each side - until edges brown. Remove hot patty and set aside.

3. Add all the kale saute ingredients to the warm pan. Cover with lid while the kale cooks.steams for about one minute. You just want to wilt the kale and infuse it with some flavor. Turn off heat and transfer wilted kale
to shallot bowl. Toss the shallot with the kale and pepitas.

4. Mix together the vegan jalapeno mayo.

5. Assemble! Spread the vegan jalapeno sauce/mayo on the inside of each toasted English muffin. Add sliced avocado, patty, then top with plenty of the kale mixture. Close sandwich with top muffin and serve warm!

lunchboxbunch.com

Ingredients:
1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
1 cup uncooked grain of choice, such as brown rice or quinoa (yield 2 cups cooked)
1/2 tbsp olive oil, for sautéing
1/2 red onion (~1 & 1/3 cups), chopped
3-4 garlic cloves, minced
1 red bell pepper, chopped
1 large tomato, chopped
3 cups spinach or kale, roughly chopped
1/2 cup fresh parsley, minced
1 batch of Lightened Up Tahini-Lemon Dressing (recipe below)
Kosher salt & black pepper, to taste
 Lemon Wedges & lemon zest, to garnish

Directions:

1. Cook lentils and chosen grain according to package directions. Drain and set aside.

2. Prepare the Lightened Up tahini-Lemon dressing in food processor (see below for recipe).

3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn. Now add in the chopped red pepper and tomato and sauté for another 7-8 minutes.

4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of tahini-Lemon dressing, the cooked & drained grains and lentils, and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest. Makes 6 cups.


Lightened Up Tahini-Lemon Dressing (makes just under 1 cup)
1/4 cup Tahini
2 garlic cloves
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup Nutritional yeast or a bit more, to taste
2-4 tbsp Extra virgin olive oil, to taste
1 tsp kosher salt + freshly ground black pepper, or to taste
3 tbsp water, or as needed

ohsheglows.com