When on the go, grab one of your favorite tortilla or sandwich wraps; spread vegan cream cheese substitute; lay on some vegan lunch slices (Tofurkey or Field Roast deli slices are great); add a few leaves of spinach or your favorite green; roll up and voila. Feel free to add some condiments, just check the label for no-no ingredients.
serves 4 as a main dish or 6 as a side
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
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish
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.
1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons red chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach, cleaned and cut into ribbons
1 cup red lentils
3 cups of water or broth
1-2 Tablespoons salt
3-4 scallions, chopped
1. Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.
2. Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.
3. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.
1 (16-ounce) block firm tofu, drained
2 tablespoons sesame oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon ground cumin
6 cups spinach
2/3 cup vegetable broth
1 (15-ounce) can chickpeas
Yield: 1 – 9″x5″ loaf Servings: 8
2 tbsp ground flax seeds
6 tbsp boiling water
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 cup mushrooms, diced
2 cups fresh baby spinach, roughly chopped
1 tbsp fresh thyme, roughly chopped
3/4 cup spicy vegan BBQ sauce, recipe below
salt and pepper, to taste
2 cups cooked green lentils, cooled and split into 1 1/2 cups and 1/2 cup
1 cup gluten-free rolled oats, split in half *see note
1/2 cup almond flour
1 pound extra firm tofu
1 tablespoon tamari
1 teaspoon gluten-free Dijon mustard
1/4 cup nutritional yeast
1/4 teaspoon ground turmeric
2 teaspoons olive oil
1/2 cup onion, diced
1/4 cup mushrooms, chopped
1/4 cup sun-dried tomatoes, finely chopped
1 teaspoon dried thyme
2 garlic cloves, minced
1/2 lemon, juice of
1/2 cup spinach, chopped
1/4 cup fresh basil leaf, chiffonade
1. Preheat oven to 400 degrees F. In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps. Mix in the tamari, mustard, nutritional yeast and turmeric, then combine well.
2. In a small (8-inch) skillet, add the olive oil and sauté the onions for 2 minutes. Add the mushrooms, tomatoes, and
thyme, and sauté for 3 additional minutes. Add the garlic and sauté for 1 minute. Add the lemon juice, mix and remove from heat. Transfer the cooked onion mixture to the tofu and combine well; fold in spinach and basil leaves. Place the tofu back into the skillet and press down firmly in place.
3. Cook in the oven for 20 minutes. Transfer to the broiler to brown the top, about two minutes. Let the frittata sit for 10 minutes before serving. Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling
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
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.
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.
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.
Pasta + Veggies:
2 cups dry bow tie pasta
2 cups broccoli florets (cut from one large head of broccoli, thick stem removed)
1 bell pepper, chopped
1 red onion, chopped
2 medium carrots, sliced or diced
2 ounces black olives, sliced (or kalamata olives)
2 Tbsp capers (optional)
1/4 cup nutritional yeast (optional)
Lemon Pepper Tahini Dressing:
3 lemons, juices + 1/2 tsp lemon zest (organic)
2 tsp maple or agave syrup (optional, adds hint of sweetness)
2-3 Tbsp tahini
3 Tbsp extra virgin olive oil (use more or less according to tastes for richness)
1/4 tsp dried bell pepper
1/4 tsp dried onion or garlic
1/2 tsp fine black pepper
1/2 tsp chili pepper
1/2 tsp salt (to taste)
*all the spices in this dressing are adjustable to taste as well
Avo-Spinach Walnut Pesto:
1/2 cup raw walnuts
1 small avocado
1/3 - 1/2 cup pasta water (or warm water)
1/2 tsp chopped garlic or roasted garlic
1 tbsp extra virgin olive oil
1 cup baby spinach (1 large handful)
1-2 Tbsp nutritional yeast (optional)
salt to taste OR add 2 tsp white miso paste which is naturally salty
1. Start out by boiling some salted water on your stove and dropping your bow tie pasta.
2. While your pasta cooks, you can prep all your veggies and mix up your dressing in a side bowl.
3. About 2 minutes before your pasta is tender, drop the broccoli into the boiling water. This will blanch the broccoli to a tender state, but not overcook it. This is also easy because you do not have to cook it separately.
4. Drain your pasta and broccoli and transfer to a large mixing bowl. I like to now add in my nutritional yeast and toss a bit. Also add in your fresh veggies: peppers, onion, carrots. Also fold in the olives and optional capers.
5. Next you want to gently fold in the tahini dressing. Be careful to toss gently so you do not break apart all the bow-ties. After you have tossed the pasta and veggies and dressing do a taste test and salt to taste. You can also add more seasonings and nutritional yeast if you'd like. Cover bowl and allow the flavors to settle and marinate while you prep the pesto.
6. Pesto: Add all the ingredients to a high-speed blender or food processor. Blend until smooth. Taste test and salt to taste. As you blend - add more or less water to thin out the blend.
7. You have two options, serve the pasta now slightly warm with the warm pesto OR chill everything. Then you can serve both chilled or serve re-heated pasta with chilled pesto or re-heat both. Both the pasta and pesto taste yummy warm and cold - so you cannot really go wrong here.
vegan, serves about 3-4
2-3 Tbsp vegan buttery spread
1 large carrot, diced (or 1 cup matchstick carrots)
1 small red onion, diced
1/2 tsp garlic powder
1 tsp cumin powder
1 1/2 Tbsp Muchi Curry powder (or use basic turmeric
for a less-spicy flavor)
2 Tbsp soy sauce (or tamari for gluten-free)
2 Tbsp apple cider vinegar
1 small orange, juiced (about 1/4 - 1/3 cup juice)
1 tsp orange zest
15 ounces extra firm tofu, cubed or Silken tofu, well-chopped
1-2 cups frozen or fresh spinach
optional, you can add any of these:
2 Tbsp+ vegan cheese (such as Daiya, which is also gluten-free)
1 tsp agave syrup
sprinkle of nutritional yeast
serve with: chunky salsa, cinnamon-raisin toast
* you can switch up the veggies. Try bell peppers, mushrooms or zucchini instead of carrots - or try kale or chard instead of spinach. Keep this dish fresh, by simply changing up the veggie ingredients.
1. Prep all your veggies and your tofu. You want to make sure to use a paper towel or tofu press and squeeze out as much excess tofu liquid as possible. The more water you can squeeze out, the more flavor can infuse inside the tofu.
2. Turn your burner to med-high and add your vegan buttery spread. Allow it to melt and begin to sizzle.
3. Add your carrots, onions - and about half the amounts of: soy sauce, apple cider vinegar, garlic powder, curry powder, cumin and a dash of pepper. (Add the remaining amounts when you add the tofu). Saute until the onions have translucent edges and the carrots have softened.
4. Next, add in the remaining amounts of the seasonings, along with the tofu, orange juice and orange zest- also any optional add-in's like nutritional yeast or agave syrup. Saute for 4-5 minutes over medium heat.
5. Tip: add in some soy creamer or soy milk OR water OR orange juice if the edges of the pan get dry.
6. At this point, do a taste test and modify the spices as needed. I always end up adding in a dash more of whatever spice it is I'm craving that day. You can also salt your tofu to taste. Salt added will depend on how much soy sauce you use and what your salt preferences are. I'd dash at least 1/4 tsp though to bring out the flavors. Tofu can be quite bland without adding a pinch of salt.
7. When your tofu is just about cooked and all the excess liquid has been absorbed or steamed off, add in your spinach. Saute until heated. Or wilted, if using fresh spinach. Remove pan from heat. You can fold in some vegan cheese if you'd like, or more nutritional yeast.
For the smoky tofu:
1 16-ounce container firm tofu, sliced lengthwise into 4 slabs
1/4 cup soy sauce
3 tablespoons filtered water
2 tablespoons agave nectar
1 teaspoon liquid smoke
3 tablespoons grapeseed oil
For the Hollandaise sauce:
1/4 cup coconut oil
1/4 cup brown rice flour
1/8 teaspoon turmeric
3 tablespoons dry white wine
2 tablespoons fresh lemon juice
1-1/2 cups almond milk
1 tablespoon nutritional yeast
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
For the fried tomatoes:
1/2 cup coarse grind cornmeal
2 tablespoons whole fennel seeds
2 teaspoons garlic powder
1 teaspoon sweet paprika
1/2 teaspoon salt
3 tablespoons grapeseed oil
1 large vine tomato, cut into 4 slices approximately 1/2-inch thick
For the spinach:
2 tablespoons grapeseed oil
5 garlic cloves, minced
4 cups tightly packed baby spinach
1/4 cup dry white wine
Salt, to taste
2 English muffins
Freshly ground black pepper and chopped fresh chives, for garnish
1.For the smoky tofu, in a roasting pan, combine tofu, tamari, water, agave, and liquid smoke until well combined. Cover and set aside to marinate for 30 minutes.
2.For the Hollandaise sauce, in a small saucepan over medium heat, add coconut oil, brown rice flour, and turmeric and cook for 2 to 3 minutes. Add wine and cook for 2 minutes. Add lemon juice and cook until a thick sauce has formed. Add almond milk and stir until smooth, then lower heat to low and simmer for 10 minutes, stirring continuously. Remove from heat and stir in nutritional yeast, Dijon mustard, and salt. Pass sauce through a fine mesh strainer and keep warm until ready to use.
3.For the fried tomatoes, in a bowl, combine cornmeal, fennel seeds, garlic powder, paprika, and salt until well combined. In a small sauté pan on medium heat, heat grapeseed oil. Sear one side of tomato until golden brown and crisp. Flip tomato and cook on other side for 1 to 2 minutes, then set aside.
4.For the spinach, in a sauté pan over medium heat, heat grapeseed oil. Add garlic and cook 2 to 3 minutes or until garlic just begins to brown. Add spinach and toss well to wilt. Add wine and cook until it evaporates. Season with salt and set aside.
5.To serve, toast English muffins until crisp. In a sauté pan over medium heat, heat grapeseed oil and sear both sides of tofu until lightly golden. Divide toasted English muffin slices equally between two plates. Top with spinach, fried tomatoes, and tofu. Ladle a generous amount of Hollandaise sauce over each, and garnish with pepper and
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