Guacamole by Recipe: Ingredients: • 2 medium to large ripe hass avocados • …

Guacamole

by veggiepeggy

Recipe:
Ingredients:
• 2 medium to large ripe hass avocados
• 1/4 cup minced cilantro
• 1 diced roma tomato (or small plum tomato)
• 1/4 cup diced red onion
• 2 Tbsp diced jalapeño
• 2-3 Tbsp lime
• 1/2 tsp sea salt

Directions
1- Add ripe avocados in a mixing or serving bowl and mash it with a fork or a mallet until is smooth but has some chunks.
2- Then toss in the rest of the ingredients and mix together. Then taste and adjust flavor as needed, adding more lime for acidity or more salt to taste. Serve immediately.

Note: Ripe hass avocados are commonly black in color and SLIGHTLY soft to the press.
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Spicy garlicky lemony kale pasta by A light and fresh pasta dish with healt…

Spicy garlicky lemony kale pasta

by cookingforpeanuts

A light and fresh pasta dish with healthy greens and protein from the sweet green peas. Super easy and balanced.

Recipe: Heat 1 tbsp olive oil (or use a little lemon juice for oil-free) in a large skillet over medium heat. Sauté 6 thinly sliced garlic cloves for about 2 minutes, or until they start to brown. Add 1/4 to 1/2 tsp crushed red pepper and cook about another 30 seconds, or until the garlic slices are slightly crisp. (Keep stirring so they don’t burn.)

Add 1 tbsp fresh lemon juice.

Add 5 cups chopped kale in 3 batches and mix well. Wait until each just starts to wilt before adding the next batch.

Add 1.5 cups green peas (thawed). Stir to combine and cook until warmed through.

Remove from the heat and add 1/2 tsp lemon zest, 1/2 tbsp lemon juice, and a generous drizzle of chili oil (optional but so good!).

Mix in desired amount of cooked pasta.

Add more lemon juice, and nutritional yeast to taste.

Add salt and freshly ground black pepper to taste.

Top with 1/3 cup toasted pine nuts.
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Creamy Black Beans, Garlicky Kale, and Plantains By Recipe: Heat 1 tbsp oli…

Creamy Black Beans, Garlicky Kale, and Plantains

By cookingforpeanuts

Recipe:

Heat 1 tbsp olive oil or some veggie broth in a medium saucepan over medium heat. Cook 1 diced onion until translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30 seconds more. Add 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder and cook 30 seconds. Add 1-1/2 tbsp tomato paste and cook 1 minute more. Stir in 1 cup tomato sauce and simmer for 3 minutes. Transfer one half of the sauce to a blender and blend with either 1/4 cup coconut milk (full fat from 1-14oz can) or 1/4 cup veggie broth until smooth. Return to saucepan with remaining sauce and add 1-15oz can black beans (drained, and rinsed). Add desired amount of veggie broth or coconut milk and continue cooking until warmed through, mashing some of the beans with a potato masher while cooking to thicken the sauce. Add salt and black pepper to taste.
Recipe Plantain Cooking Tips: Wait until just ripe (yellow with some black spots on skin and yields to touch.)Either: 1) Wash and boil gently in skin until fork tender. Peel and slice. or 2)Peel and slice 3/4-inch. Brush generously with oil (optional). Bake on lined sheet until cooked through.or 3) Peel, slice to desired thickness (thinner is crispier like chips) and pan-fry in oil or vegan butter. (Green and overripe black plantains have different uses.) .
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Taco Wednesday By Recipe: Chimichanga (2 servings) 2 large flour tortilla…

Taco Wednesday

By plantbased.traveler

Recipe:

Chimichanga (2 servings)

2 large flour tortillas (burrito size)
1-2 tbsp avocado oil

Filled with:
Seasoned rice* (see notes)
Chili Lime Seitan by blackbird_foods food (very tasty!)
Grilled multicolor peppers and onions
Mixed beans
Corn

Topped with:
Cashew ‘crema’**
Avocado / Guacamole
Salsa (red or green)
Served with:
Remaining rice, Baked tortilla chips,
Tomatoes, Cilantro, Jalapeños, Limes

Method:
Lightly warm up tortilla for 20 seconds in the microwave (to soften for easier folding), then layer desired fillings in the middle.
Roll up tightly, and don’t forget to tuck in the sides.
Heat oil in a cast iron skillet, and place burrito seam side down into the pan. Use low heat (once the skillet is hot!) and rotate every 30-60 seconds until all sides are crispy and golden.
Top with crema, guacamole and/or salsa, and enjoy!

Notes:
*For the seasoned rice I cook 1 cup of white rice with 1/2 tsp each of paprika, smoked paprika, cumin, oregano, onion and garlic powder, and salt.
** Cashew crema made with 1/2 cup soaked cashews, 1/4 cup plant based yogurt or sour cream (I like kitehillfoods), a splash of plant milk, lime juice, salt.
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