Simple Cabbage Chickpea Curry with Ramen(oil-free option) By Recipe: Sauté…

Simple Cabbage Chickpea Curry with Ramen(oil-free option) 

By cookingforpeanuts

Recipe: Sauté 1 small diced onion in 1 tbsp neutral oil or veggie broth for 5 minutes, until translucent. Add 3 minced garlic cloves, 2 tsp minced ginger, and 1 tbsp curry powder. Cook for another 30 seconds.  Add 2 medium carrots, chopped into 1/2-inch thick rounds, and sauté for one minute more while stirring.Add 1- 1/2 cups veggie broth. Bring the broth to a boil before reducing the heat and simmer until the carrots are fork tender. Add 1/2 cup more veggie broth, 1/2 head of a medium cabbage (thinly shredded), one 15oz can chickpeas (drained), and one 14oz can of full fat coconut milk (from can). Bring to a boil before reducing the heat. Simmer until the cabbage has just wilted, stirring regularly. Add salt to taste. Served with ramen noodles, cooked as per packet directions.
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Maple Cayenne Black Beans by these are served with some brown rice, brocco…

Maple Cayenne Black Beans

by plantbasedrd

 these are served with some brown rice, broccoli, and avocado!  This bowl is packed full of plant-based protein, whole grains, healthy fats, and greens!
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​Check out this hearty and nourishing recipe below!

 Maple Cayenne Black Beans
1 tbsp olive oil
2-3 dry chilies
1/4 medium red onion, diced
1 small green bell pepper, diced
4 cloves garlic, minced
2 tsp smoked paprika
1 tsp sazón
1/8 to 1/4 tsp cayenne pepper (adjust based on spice preference)
1/4 tsp black pepper
1/4 tsp salt
1 tbsp tomato paste
2 tbsp soy sauce
2 tbsp apple cider vinegar
3 tbsp maple syrup
1 can black beans (whole can with liquid OR if rinsing beans make sure to add about 1/2 cup veggie broth and mash some of the beans to thicken sauce)

​  Steps
In a pan add oil and red chilies and sauté for about 1-2 minutes on medium heat. Add in onions and green peppers until onions are softened. Stir in garlic and sauté until fragrant, about 1 minute. To the pan add all of your seasonings, mixing and sautéing for an additional minute. Add in tomato paste, stir well with other veggies for 1-2 minutes. Add in all remaining ingredients and bring to a low simmer. Cover with lid and simmer on low for about 10-15 minutes. Stir well and remove chilies. Adjust salt and pepper to your liking.

Creamy Tahini Lentils, crispy roasted potatoes and garlicky kale By Recipe: …

Creamy Tahini Lentils, crispy roasted potatoes and garlicky kale

By cookingforpeanuts

Recipe:

Sauté 1 large diced onion in 1 tbsp olive oil or broth until translucent, about 5 minutes. Add 3 large minced garlic cloves and cook 30 seconds more. Add 1 tsp dried oregano, 1/2 dried tsp thyme, 1/2 tsp dried rosemary, 1/2 tsp garlic powder, 1/2 tsp onion powder. Cook one more minute. Add 1 tbsp tomato paste, 1-1/2 cups dry green or brown lentils, 4 cups veggie broth and simmer about 15 minutes, or until lentils are just cooked. Mix in 1 tbsp tahini, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar. Simmer another 2 minutes. Add salt and black pepper to taste.
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Check out this really easy Sheet Pan Meal by It a simple meal idea where y…

Check out this really easy Sheet Pan Meal

by plantbasedrd

 It a simple meal idea where you basically cook your whole meal on one or more sheet pans! This sheet pan includes baked chickpeas, zucchini, mushrooms and sweet potato! ⁠

Easy Sheet Pan Meal⁠
⁠Chickpeas⁠
1 can chickpeas, rinsed, drained and patted dry⁠
1 tsp sriracha⁠
1 1/2 tbsp soy sauce or tamari⁠
1/2 tsp garlic powder⁠
1 tsp smoked paprika⁠
1/2 tsp dried basil⁠
1 tbsp maple syrup⁠
1 tsp olive oil (optional, but helpful for crisping)⁠
Thyme sprigs⁠
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Mushrooms, Sweet Potato and Zucchini⁠
1 medium zucchini, cubed into thick chunks⁠
1/2 cup sliced mushrooms⁠
1 medium sweet potato, diced into small chunks⁠
1 tbsp soy sauce⁠
2 tsp olive oil (optional, but can help prevent your veggies from sticking and helps with browning)⁠
1 tbsp maple syrup ⁠
Thyme Sprigs⁠
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Preheat oven to 400F. In a bowl, add chickpeas along with sriracha, soy sauce, paprika, garlic powder, basil, maple syrup and oil. Mix to combine and coat. Place chickpea mix on a lined baking sheet. Repeat process with your other veggies. Use the same bowl, add your veggies and recommended ingredients to a bowl and toss together. Place on the sheet pan as well. Make sure veggies and chickpeas are spread out enough to cook evenly without getting mushy. Scatter fresh thyme sprigs on top of veggies and proteins. Allow to bake for 15 minutes and then move veggies and chickpeas around and bake for another 10 minutes or until veggies are all cooked through and browned.⁠