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

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 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Bread

Directions:

1. Preheat oven to Broil

2. Marinate sliced tomatoes in oil, vinegar and spices.

3. Broil tomatoes for 5 minutes

4. If you like, toast your bread at this time

5. Place tomatoes on bread

6. Add your favorite vegan cheese substitute, sprinkle with salt & pepper and add your favorite condiments

Makes 4-6 servings

Ingredients:
3 1/2 cups stock or water
1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 medium onion, minced
3 cloves garlic, minced (1 tablespoon)
1 tablespoon tomato paste
Large pinch saffron threads, optional
2 teaspoons Spanish pimenton (smoked paprika), or other paprika
2 cups Spanish or other short-grain rice
Minced fresh flat-leaf parsley, for serving

Directions:

1. Preheat the oven to 450 degrees F. Warm stock or water in a saucepan. Put the tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.

2. Put the remaining 3 tablespoons oil in a 10-inch or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.

3. Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.

4. Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

cookingchanneltv.com

Ingredients:
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

Directions:

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.

thekitchn.com

Ingredients:
1 large red onion, peeled, trimmed, sliced
1 large red bell pepper, cored, seeded, sliced
1 large yellow bell pepper, cored, seeded, sliced
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
1 medium eggplant, trimmed, sliced
2 large portobello mushrooms, stemmed
1 pound asparagus spears, ends trimmed
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 cloves fresh garlic, crushed
1 teaspoon dried thyme
Sea salt and ground pepper, to taste
2 ears of fresh corn, corn silk removed, husks on
3 cups cooked quinoa
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
Extra virgin olive oil, to taste
Juice from 1 lemon
Sea salt and ground pepper, to taste

Directions:

1. In a large bowl combine the onion, bell peppers, zucchini, yellow squash, eggplant, portobello mushrooms, and asparagus. Drizzle with olive oil and white balsamic vinegar. Add the garlic, and thyme. Season with sea salt and ground pepper, to taste. Gently toss to coat. Cover and marinate for one hour.

2. Heat the grill to medium-high heat.

3. Grill the ears of corn separately on a rear rack, away from direct flame. The husks will get a bit blackened and smoky. This adds so much flavor. Rotate them every five minutes or so. After 10-20 minutes, when the corn is tender, remove and set aside to cool. Strip off the husks and carefully slice the kernels off the cob. Set aside.

4. Meanwhile, place the veggies in a grill basket, or spread out the veggies on a large sheet of foil. Add a top sheet, crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 15-25 minutes, depending upon the size of your grill. Remove the veggie basket/packet to a large platter or cutting board, and set aside.

5. Place the cooked quinoa in a large serving bowl. Add the grilled corn, chopped fresh parsley, and mint. Drizzle with extra virgin olive oil and lemon juice. Season to taste with sea salt and ground pepper. Toss to coat.

6. To serve, you can either slice the grilled veggies and add them to the quinoa as a salad, or serve the simple quinoa-corn salad with big beautiful pieces of grilled veggies on the side.


glutenfreegoddess.com

Serves: 4 
 
 Ingredients: 
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
 
 Directions:
 
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
apart.


healthybitchdaily.com
 

Ingredients:
4 1/2 Cups Zucchini, Spiralized, Julienned or Grated into noodles
1 1/2 Cups Fresh Tomato, Chopped
3/4 Cup Sun-Dried Tomatoes (dry, not in oil), Soaked in water for 1 hour
1/2 Cup Raw Cashews, Soaked in water for 1-2 hours
1 Clove Garlic
1/2 tsp. Dried Basil (fresh is preferred, 1 1/2 tsp.)
1/4 tsp. Sea Salt
1/8 tsp. Black Pepper
1/8 tsp. Crushed Red Pepper
 
Directions:
 

1. Place the zucchini noodles into a strainer and press lightly on them with a clean towel or cheesecloth to take out a little of the excess moisture.
   
2. Drain the sun-dried tomatoes and cashews, but save 3/4-1 Cup of the tomato water in a cup for blending.


3. In a high-speed blender, or food processor, puree together the fresh/dried tomatoes, tomato water, cashews, garlic and spices until completely smooth.


4. Add  in more salt and/or pepper to taste. Serve over the zucchini noodles, and top with a sprinkle of vegan Parmesan or Nutritional Yeast.


5. If  you would like the dish warm, place it in a dehydrator at 115°F for 30  minutes, stirring every 10 minutes or so.

veganyackattack.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 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