Recipes
Super Easy Vegan Zucchini Flatbread
TOTAL: 35 minsYIELD: 6 flatbreads Ingredients Flatbread: 1 1/2 cups chickpea flour 1 cup almond flour 1 large zucchini, grated 1 small red onion, finely chopped 2 tbsp ground flaxseed 3/4 cup water 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp cumin 1/2 tsp turmeric 1 tsp salt 1/2 tsp black pepper 1/4 tsp chili flakes (optional) 1 tsp baking soda 2 tbsp olive oil (for frying) Instructions Mix 2 tbsp ground flaxseed with 6 tbsp water in a small bowl. Set aside for 10 minutes until gel-like. In a large bowl, combine chickpea flour, almond flour, garlic powder, smoked paprika, cumin, turmeric, salt, pepper, and chili flakes. Add the grated zucchini, chopped red onion, flax egg, and water. Mix well to form a sticky dough. Cover and let rest for 20–30 minutes to hydrate. Divide the dough into 6 equal portions. Roll each into a ball, then flatten to about 5mm thick on a floured surface. Heat 1 tbsp olive oil in a non-stick or cast iron pan over medium-high heat. Cook each flatbread for 2–3 minutes on each side until golden and crispy. Add more oil between batches as needed. Stack flatbreads on a plate, cover with a towel to keep warm, and enjoy with your favorite dip or dish.
Learn more
Blackened Salmon
TOTAL 25 MINS YIELD 4 Ingredients Salmon 4 skinless salmon fillets (6-8 oz. each) Olive oil or melted butter Blackened Seasoning 2 tsp smoked paprika 2 tsp garlic powder 2 tsp onion powder 1 tsp salt 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp black pepper 1/4–1/2 tsp cayenne pepper Cream Sauce 4 garlic cloves, minced 2 bell peppers (any color combination), chopped into 1-inch pieces 1/2 medium red onion, chopped 2 tsp cornstarch 1 cup low-sodium chicken broth 1/2 cup coconut cream 1/2 cup fire-roasted diced tomatoes, well-drained 1 tbsp lime juice 1/2 cup freshly grated Parmesan cheese Instructions Lightly coat the salmon fillets with olive oil or melted butter. Combine all the Blackened Seasoning ingredients in a bowl. Set aside 2 tablespoons of the seasoning mix and rub the rest evenly over the salmon. Reserve the remaining spice mix for later. Heat 1 tablespoon of olive oil in a large, heavy-bottom skillet over medium-high heat. Once hot, lower the heat to medium, add the seasoned salmon fillets, and cook for about 4 minutes until the exterior is crispy and blackened. Flip the fillets and cook for another 3–6 minutes, depending on thickness, or until cooked to your liking. Adjust the heat if necessary to avoid over-browning. Remove the salmon from the skillet and keep warm under foil. Without wiping the skillet, add more oil if needed to make about 1 tablespoon. Heat over medium-high, then add the chopped red onion. Sauté for 3 minutes. Add the bell peppers, garlic, and reserved spice mix, and cook for another 2 minutes. Pour in half the chicken broth and stir. In a separate bowl, whisk the remaining chicken broth with the cornstarch until smooth, then add to the skillet. Stir in the coconut cream, fire-roasted diced tomatoes, lime juice, and Parmesan cheese. Cook until the sauce thickens slightly and the vegetables are tender, about 3–5 minutes. Spoon the sauce over the cooked salmon fillets and serve warm. Enjoy!
Learn more
Garlic Parmesan Flounder
Total Time: 30 mins Serves: 4 INGREDIENTS 4 Tbp extra-virgin olive oil 4 fillets flounder Sea Salt and Freshly ground black pepper 1/2 cup Tasty Parmesan 3 cloves garlic Juice and zest of 1 lemon 1/4 cup bread crumbs INSTRUCTIONS Heat your oven to 425°F. Spread 2 tablespoons of oil across a large baking tray. Sprinkle salt and pepper over the flounder to season it. In a shallow dish, mix together the Parmesan, bread crumbs, minced garlic, and lemon zest. Add a pinch of salt and pepper for flavor. Coat the fish in the bread crumb mixture, pressing gently to ensure an even layer. Lay the coated fillets on the oiled tray, then drizzle the top with the remaining 2 tablespoons of oil and a squeeze of lemon juice. Bake for about 20 minutes, or until the fish turns golden and flakes apart effortlessly with a fork.
Learn more
Eggplant Pizza
INGREDIENTS:1 large eggplant1 Tablespoon olive oil1/2-1 cup pizza sauce*2 garlic cloves, minced1/2 yellow onion, sliced1 cup spinachSalt and pepper, to taste3/4 cup shredded tofu cheese¼ cup sliced olivesINSTRUCTIONS: 1. Preheat the oven to 400°F.2. Round slice the eggplant about 2cm thick. Then brush a little olive oil on both sides.3. Line them on a baking sheet with parchment paper then dust in salt and pepper. Place in the oven for 7-10minutes until eggplant is starting to cook down.4. To prepare for the sauce, heat the pan, add ½ tbsp. olive oil, sauté the garlic, onion.5. Add salt and pepper to taste, lastly the pizza sauce.6. Get the eggplant from the oven, cover with pizza sauce then top with olives, and onion then shred with tofu cheese.7. Serve with spinach and enjoy!
Learn more
Pan Seared Salmon
INGREDIENTS: 2 salmon filets 4-6 ounces each1 tablespoon olive oil3 tablespoons butter1 1/2 teaspoons minced garlic2 teaspoons lemon juicesalt and pepper to taste1 tablespoon chopped parsley INSTRUCTIONS: Season the salmon filets with salt and pepper to taste. Heat the olive oil in a large skillet over medium high heat. Once the pan is hot, place the salmon filets in the pan skin side up. Cook until it has a golden brown crust. Carefully flip the salmon and cook until the fish is opaque and easily flakes. Remove the salmon from the pan. Add the butter to the pan and melt. Add the garlic to the pan and sauté constantly. Stir in the lemon juice and salt and pepper to taste. Place the salmon back in the pan. Spoon the sauce over the top and coat the salmon. Sprinkle the parsley over the salmon, then serve and enjoy!
Learn more
Lentil Meatballs
INGREDIENTS: 2 cups Green Lentils cooked 2 tbsp Quick Cooking Oats 1 Yellow Onion, diced 1 bunch Fresh Parsley, chopped 1 tsp Tomato Paste 1 tsp Smoked Paprika 1 tsp Ginger, grated 1 tsp Salt and pepper to taste 1 tsp Garlic Powder 2 tbsp Almond Milk 1 tbsp Coconut Oil INSTRUCTIONS: Add all the ingredients into a large bowl and use a fork to mash the lentils and mix everything together Use your hand to shape the mixture into small balls. Heat the coconut oil into a non-stick skillet. Add the balls into the skillet one by one. Make sure the balls will not touch each other. Cook over medium heat, flip them until crispy and golden. Transfer into a bowl and garnish with fresh parsley. Serve as they are or with mashed potato or your vegan pasta and sauce.
Learn more
Avocado Black Bean Burger
INGREDIENTS: 1 medium avocado 3 tablespoon lime juice 1-15 ounce black beans, rinsed & drained 1 tablespoon olive oil or avocado oil 1/4 teaspoon garlic powder 1/4 teaspoon salt 1 tablespoon chia seeds 1/4 cup minced jalapeño 1/4 cup chopped green onion 1/4 cup oats INSTRUCTIONS: In a medium size bowl, mash the avocado and lime juice, half of the black beans, garlic powder, and salt. Add the chia seeds, jalapeño, green onions, oats, and remaining beans. Use a fork to mash and mix well until all ingredients are combined completely. Refrigerate for at least 15 minutes or up to overnight. When ready to cook, heat oil in a large skillet over medium-high heat. Add in patties. Cook for about 5-7 minutes per side, until crispy on the outside. Pile with your chosen vegetables such as tomato, onion, lettuce. Serve with salsa (optional), and enjoy!
Learn more
Pesto Pasta
Ingredients 1 pound whole grain pasta 1 pint cherry tomatoes 3 handfuls baby arugula or spinach Optional cheese: Crumbled feta cheese, little mozzarella balls or diced mozzarella or grated Parmesan Freshly ground black pepper Pesto ½ cup pepitas ½ cup packed fresh basil leaves ½ cup packed fresh flat-leaf parsley leaves ¼ cup lemon juice (about 2 lemons) 1 clove garlic, roughly chopped ½ teaspoon salt ⅓ cup extra-virgin olive oil Instructions Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to package directions. Before draining, reserve about ½ cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another. Transfer the pasta to a large serving bowl. Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant. Pour half of the pepitas into a bowl for later for garnish. Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt to the processor. To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (olives, chickpeas and/or cheese). Toss again to combine. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice.
Learn more
Ceviche
Ingredients 1 1/4 lbs. medium shrimp, peeled, deveined and tails removed 1/3 cup fresh lime juice 1/3 cup fresh lemon juice 2 medium roma tomatoes, diced (1 cup) 3/4 cup chopped red onion 1/2 cup chopped cilantro 1 medium jalapeno pepper Salt and pepper, to taste 1/2 medium cucumber, peeled and diced 1 medium avocado, diced Instructions Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside. Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute. Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch). In a medium bowl, combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste. Transfer to refrigerator and let rest 30 minutes to 1 hour. Toss in cucumber and avocado and serve (if desired you can strain off some of the juices). It's delicious with tortilla chips or over tostada shells.
Learn more