Black Bean, Corn, and Roasted Red Pepper Lettuce Cups Picture and Recipe By: Forks Over Knives INGREDIENTS: 2 cups frozen roasted corn, thawed 1 (15-ounce) can no-salt-added black beans, drained and rinsed (or 1½ cups cooked) 1 mango, chopped 1 cup cherry tomatoes, halved ½ cup jarred roasted red bell peppers, chopped ¼ cup [...]
Seared Mushrooms on Toast Picture and Recipe By: Evergreen Kitchen INGREDIENTS: 1-2 tablespoon grapeseed oil (or butter) 1 large clove garlic 10 oz/285 g of your favourite mushrooms (e.g. shiitake, chanterelles, button, oyster) Salt and pepper, to taste 1/2 cup Creamy White Bean Spread (recipe here) 4 slices of bread (gluten-free if desired) For [...]
Tofu Stir-Fry Picture and Recipe By: June Xie via Delish INGREDIENTS: FOR TOFU 1 (14-oz.) block extra-firm tofu, fresh or frozen and defrosted 1 tbsp. low-sodium soy sauce 1 tbsp. sesame oil 1/2 tsp. freshly ground black pepper 2 tbsp. cornstarch FOR STIR FRY 3 tbsp. extra-virgin olive oil, divided Kosher salt 3 cloves [...]
Broccoli Spoon Salad With Warm Vinaigrette Picture and Recipe By: Beverly Kim via bon appetit INGREDIENTS: 6 Tbsp. grapeseed or other neutral oil 2 tsp. ras-el-hanout 1 garlic clove, finely grated 2 Tbsp. fresh lemon juice 2 Tbsp. white balsamic vinegar or white wine vinegar 1 Tbsp. honey Kosher salt, freshly ground pepper ¼ [...]
Build-Your-Own Buddha Bowl Picture and Recipe By: Cookie + Kate INGREDIENTS: 1 ¼ cups short-grain brown rice or long-grain brown rice, rinsed 1 ½ cups frozen shelled edamame, preferably organic 1 ½ cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets 1 to 2 tablespoons reduced-sodium tamari or [...]
