This Quinoa Pilaf is my favorite post-yoga dish. It’s a treat to the taste buds, provides the right kind of carbs and protein to fuel your stretched muscles, is full of good-for-you Omega 3 fats that keep your energy up and your stomach satisfied, and is rich in fiber to aid in regular and healthy elimination.
Culinary superstar Jason Wrobel, aka J-Wro, throws his hat into the ring and serves up a plate of organic jackfruit tacos. Time for an education break! Jackfruit is native to parts of South and Southeast Asia, and is the largest tree-born fruit, some reaching as much as 80 pounds! Its flavor is comparable to a combination of apple, mango, banana, and pineapple when ripe. They taste more like chicken when green. So how can you go wrong? Okay, back on track.
Marinated and grilled artichokes are a deliciously fresh spring-time recipe sure to have you coming back for more! Artichoke hearts are available year-round in the canning isle and provide a filling meal for vegetarians and vegans. (Look for either glass jars or BPA free cans.)
This French lentils recipe is so hearty and simple, it'll taste like a lot more work than it is. We can let that be our secret.
Lentils are a most yummy vegan staple food. They pack a similar nutritious punch to beans, but without the soaking and long cooking time. That's a pretty sweet deal, especially when you're in a pinch for a healthy meal.
Cream of Asparagus Soup that will satisfy even the biggest asparagus connoisseur. These little stalks are rich in vitamins, minerals, and flavor to give your healthy lifestyle a boost. This soup will warm your soul with only the best, brightest, and most vibrant flavors.
Toss hot water, red bell pepper, carrots, onion, fresh cilantro, garlic, paprika, and lime in your blender. Add a little Vitamin Mineral Rush for a healthy dose of vitamins and minerals along with a note of sweetness to cut the acidity of the tomatoes. Vegan pepper jack cheese and tortillas then give this soup the flavor you all know and love.
This vegan, mostly raw burgerito brings together delicious veggies, black rice tortilla wraps, and a black bean burger and tops it all off with a spicy, smoky, flavorful blast of colorful, awesome sauce. This sauce is the star here. You'll want to use it in many, many other recipes. Enjoy the yumminess!
It's simple and bursting with vibrant and fresh flavors. You can cook it up on the stove top or throw everything in the slow cooker and let it simmer all day. Either way is easy and delicious, especially when you have good company.
This is a light and inexpensive meal for anytime, but it's particularly good for busy weeknights, since it comes together in a snap. I use quinoa for its nutritional punch, but feel free to use another quick cooking gluten free grain such as amaranth or millet.
Garnish your smooth, creamy smash with rosemary and olive oil or pumpkin seed oil for a beautiful, savory side dish that's perfect for almost any vegan meal. Warm it up a little in your oven and no one will even suspect that it's raw.
The traditional way to make an excellent, smoky split pea soup is to simmer it with a ham bone. Since that kind of thing obviously doesn't go down in my kitchen, I use liquid smoke to get that smoky flavor without harming any animals—it tastes every bit as delicious!