Bell Pepper Cole Slaw

Bell Pepper Cole Slaw
Prep Time
20 minutes
Number of Servings
6
Ingredients
  • 6 bell peppers (red, orange, and/or yellow)
  • 4 scallions
  • [q:1/2] head green cabbage
  • [q:1/2] cup apple cider vinegar
  • [q:1/2] cup your favorite vegan mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 Tbsp sugar, optional
  • 1 tsp celery seeds
  • Salt and freshly ground black pepper
Directions
  1. Cut bell peppers into thin strips. Chop scallions. Transfer bell peppers and scallions to a large bowl.
  2. Thinly slice cabbage and then roughly chop into bite-size pieces. Add to bowl.
  3. In a small bowl, whisk together vinegar, mayonnaise, mustard, sugar (if using), celery seeds, and salt and pepper to taste.
  4. Add vinegar mixture to vegetables in large bowl. Toss to coat.
  5. Chill until ready to serve.
Nutrition Info
141 Calories, 4 g Protein, 16 g Carbohydrates, 10 g Total sugars (2 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 428 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin A, Folate, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), E, Magnesium, Phosphorus, Potassium

Southwest Taco Salad with Avocado Lime Dressing

Southwest Taco Salad with Avocado Lime Dressing
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients

Taco Filling

Dressing

  • 1 avocado
  • 2 cups cilantro
  • 1 garlic clove
  • [q:1/4] cup lime juice
  • 2 tsp honey
  • [q:1/2] tsp cumin
  • [q:1/2] tsp smoked paprika
  • [q:1/4] tsp salt
  • [q:1/2] cup extra virgin olive oil

Salad

  • 1 large head romaine lettuce, chopped
  • 2 cups shredded red cabbage
  • 1 cup cooked corn
  • 1 bell pepper, diced
  • 2 tomatoes, diced
  • 1 cup shredded cheese (plant-based suggested)
  • Tortilla strips for topping
Directions
  1. Cook Southwest Meatless Crumbles with oil and water according to package directions. Crumbles can be used on salad warm or chilled after cooking.
  2. Blend avocado, cilantro, garlic, lime juice, honey, cumin, smoked paprika, salt and olive oil until smooth. Chill until needed.
  3. Assemble the salad: romaine lettuce, cabbage, corn, bell pepper, tomato, cheese and Southwest Meatless Crumbles. Drizzle with salad dressing and top with tortilla strips.
Nutrition Info
Made with 1 cup plant-based cheese and 1 cup tortilla strips: 724 Calories, 10 g Protein, 0 mg Cholesterol, 46 g Carbohydrates, 14 g Total sugars (3 g Added sugars), 14 g Fiber, 60 g Total fat (6 g sat), 622 mg Sodium, [nut:5] Vitamin E, Vitamin K, Folate, [nut:4] Vitamin A, Vitamin B1 (thiamine), Vitamin B6, Vitamin C, [nut:3] Phosphorus, [nut:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Iron, Magnesium, Potassium, [nut:1] Calcium, Zinc

Matcha Vanilla Fruit Smoothie

Matcha Vanilla Fruit Smoothie
Prep Time
5 minutes
Number of Servings
1 Smoothie
Ingredients
Directions
  1. Place all ingredients in a blender and pulse several times until the fruit is crushed and the matcha has dissolved.
  2. Pour into a glass.
Nutrition Info
320 calories, 4 g fat (11% calories from fat), 9 g protein, 65 g carbohydrate, 5 g fiber, 0 mg cholesterol, 88 mg sodium

Ultimate Loaded Veggie Dogs

Ultimate Loaded Veggie Dogs
Number of Servings
3 Veggie Dogs (serves 3)
Ingredients

  • Loaded Veggie Dogs

  • Vegan Thousand-Island Dressing

    • [q:1/2] cup raw cashews, soaked in water overnight
    • [q:1/2] cup water
    • 6 Tbsp ketchup
    • 1 Tbsp lemon juice
    • 1 Tbsp white onion, minced
    • [q:1/4] tsp Dijon mustard
    • [q:1/4] tsp sea salt
    • 2 Tbsp relish
Directions

  1. Caramelized Onions

    1. add 2 tbs vegan butter and 2 cups of sliced onions to a sauté pan, and cook on low for 30-40 minutes, stirring frequently, until onions are jammy and caramelized.
    2. Set aside until time for assembly.

  2. Vegan Thousand Island Dressing

    1. Blend all of the ingredients together, except the relish, until smooth.
    2. Stir in 2 tbs of relish, and pulse to combine.
    3. Transfer to a squeeze bottle and refrigerate until it is time to serve.

  3. Hot Dogs and Buns

    1. Grill the veggie dogs and then set them aside once cooked to your liking.
    2. Toast the Ezekiel 4:9 Sprouted Grain Hot Dog Buns in a toaster or in a pan.

  4. Assembly

    1. Start with a piece of butter lettuce inside the bun.
    2. Add 1 slice of vegan cheddar cheese, then lay in the veggie dog.
    3. Add sliced pickles, top with caramelized onions, and drizzles of the vegan thousand island dressing and sriracha. Enjoy!
Nutrition Info
679 Calories, 28 g Protein, 0 mg Cholesterol, 63 g Carbohydrates, 19 g Total sugars (2 g Added sugars), 12 g Fiber, 40 g Total fat (12 g sat), 1,874 mg Sodium, [nut:5] Vitamin B2 (riboflavin), Vitamin B12, Phosphorus, [nut:3] Vitamin B1 (thiamine), [nut:2] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Zinc, [nut:1] Vitamin E, Vitamin K, Potassium

Fresh Berry Parfaits with Spiced Coconut Cream

Fresh Berry Parfaits with Spiced Coconut Cream
Prep Time
10 minutes, plus 2 hours soak time
Number of Servings
4 parfaits
Ingredients
  • 1 cup raw unsalted cashews, soaked in filtered water for 2 hours
  • [q:1/2] cup unsweetened canned coconut milk
  • 2 tsp sweetener of your choice (maple syrup, agave nectar)
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground ginger
  • 1 tsp vanilla extract
  • 2 cups berries (raspberries, blueberries, and/or blackberries)
Directions
  1. Purée soaked cashews, coconut milk, sweetener, cinnamon, ginger, and vanilla extract in a high-speed blender or food processor until smooth. If mixture is too thick, add 1 tablespoon of water at a time until desired consistency is reached.
  2. Divide [q:1/4] of the coconut cream between each of four parfait glasses. Layer [q:1/4] of the fruit over each layer of coconut cream.
  3. Repeat process until all coconut cream and fruit has been used and each parfait glass has four layers—two of coconut cream and two of fruit.
Nutrition Info
One parfait: 291 Calories, 8 g Protein, 21 g Carbohydrates, 7 g Total sugars (2 g Added sugars), 5 g Fiber, 22 g Total fat (8 g sat), 9 mg Sodium, [nutrition:3] Magnesium, Phosphorus, [nutrition:2] Iron, Zinc, [nutrition:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin K

Quinoa Bowls with Avocado Dressing

Quinoa Bowls with Avocado Dressing
Prep Time
45 minutes
Number of Servings
2
Ingredients

Quinoa Bowls

  • 2 large unpeeled sweet potatoes
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 cup quinoa
  • 4 cups packed baby spinach, sliced

Avocado Dressing

  • 1 ripe avocado, peeled and pitted
  • [q:1/4] cup lime juice
  • 1 garlic clove, minced
  • [q:1/4] cup water
  • Salt
Directions
  1. Preheat oven to 400˚.
  2. Chop sweet potatoes into 1-inch pieces. Toss with oil, cumin, and salt and pepper to taste. Roast for 25 minutes, or until potatoes are tender when pierced with a fork.
  3. Prepare quinoa according to package directions, adding paprika and chili powder to quinoa and its required amount of cooking water. When quinoa has absorbed all cooking water, stir in sliced spinach, and remove quinoa-spinach mixture from heat.
  4. Meanwhile make avocado dressing. In a high-speed blender or food processor, purée avocado, lime juice, garlic, and the water. Season to taste with salt.
  5. Divide quinoa-spinach mixture between two serving bowls. Top with roasted sweet potatoes and drizzle with avocado dressing.
Nutrition Info
680 Calories, 19 g Protein, 96 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 19 g Fiber, 28 g Total fat (4 g sat), 972 mg Sodium, [nutrition:5] Vitamin A, B6, E, K, Folate, Magnesium, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), B2 (riboflavin), C, Iron, Potassium, [nutrition:3] Zinc, [nutrition:2] Vitamin B3 (niacin), [nutrition:1] Calcium

Vegetable Kebabs with Smoked Paprika

Vegetable Kebabs with Smoked Paprika
Prep Time
60 minutes
Number of Servings
6 kebabs
Ingredients
  • 3 medium zucchini, trimmed, each cut crosswise into 6 rounds
  • 2 large red bell peppers, cut into [q:1/2]-inch squares
  • [q:1/2] red onion, cut into 1-inch pieces
  • 2 ears of fresh corn, husked, each cut into 6 rounds
  • 3 Tbsp olive oil
  • 1 tsp smoked paprika
  • [q:1/2] tsp garlic powder
  • Salt and freshly ground black pepper
Directions
  1. Soak six 10-inch bamboo skewers in water for 30 minutes.
  2. Alternate 3 zucchini rounds, 3 bell pepper squares, 3 onion pieces, and 2 corn rounds on each skewer.
  3. Whisk oil, paprika, garlic powder, and salt and pepper to taste in a small bowl
  4. Preheat grill to medium heat. Brush kebabs with oil-spice mixture.
  5. Grill until vegetables are tender and brown, turning frequently, about 20 minutes.
Nutrition Info
124 Calories, 3 g Protein, 13 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 3 g Fiber, 8 g Total fat (1 g sat), 209 mg Sodium, [nutrition:5] Vitamin C, [nutrition:2] Vitamin B6, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), E, Folate, Phosphorus, Potassium
 

Crispy Brown Rice, Nut & Fruit Bars

Crispy Brown Rice, Nut & Fruit Bars
Prep Time
30 minutes, plus 12 minutes cook time
Number of Servings
30 servings
Ingredients
Directions
  1. Place the syrups and peanut butter into a small saucepan and whisk thoroughly to mix. Bring to a boil while stirring constantly.
  2. Reduce the heat to medium-low, stir or whisk frequently, and simmer for 10 to 12 minutes or until the syrup thickens and drips slowly from the spoon.
  3. Place the crispy cereal, dried fruit, seeds, and nuts in a mixing bowl. Pour the hot syrup over the mixture and mix thoroughly to coat all ingredients.
  4. Lightly moisten a glass baking dish with cold water. With moistened hands, place the mixture in the baking dish and press it down evenly and firmly.
  5. Place the dish in the freezer for 20 to 30 minutes, allowing the syrup to harden. Remove and slice into bars or squares.
  6. Store in a covered container on the counter or refrigerate.
Nutrition Info
114 calories, 3 g fat (22% calories from fat), 2 g protein, 20 g carbohydrate, 1 g fiber, 0 mg cholesterol, 90 mg sodium

Cherry Crisp Summer Smoothie Bowl

Cherry Crisp Summer Smoothie Bowl
Sweet, Healthy, Crunchy, and Cool
Number of Servings
Serves 1
Ingredients
  • [q:3/4] cup Ezekiel 4:9 Sprouted Grain Crunchy Almond Cereal
  • 2 Tbsp vegan butter
  • 2 Tbsp coconut sugar
  • [q:1/4] cup pecans, chopped
  • [q:1/4] tsp vanilla extract
  • [q:1/4] tsp sea salt
  • 1 cup fresh Bing cherries, pitted
  • 1 cup frozen cherries
  • 1 cup sliced frozen banana
  • [q:1/3] cup oat milk
  • 1 tsp hemp hearts
  • Non-dairy vanilla yogurt to serve
Directions
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Place the fresh cherries on a baking sheet. Roast for 15 minutes until caramelized, then let cool to room temp.
  3. Melt vegan butter in a skillet along with coconut sugar, vanilla extract, and sea salt. Once bubbling, add cereal and pecans, stirring often until slightly toasted, about 4 to 5 minutes.
  4. Scrape the topping onto a piece of parchment paper or a silicone baking sheet then set aside to cool.
  5. Blend frozen banana, frozen cherries, hemp hearts, and oat milk in a blender until smooth.
  6. Spoon smoothie into a bowl to serve.
  7. Garnish with fresh cherries, roasted cherries, cereal, and a dollop of non-dairy vanilla yogurt. Enjoy!
Nutrition Info
1,100 Calories, 17 g Protein, 159 g Carbohydrates, 98 g Total sugars (24 g Added sugars), 19 g Fiber, 53 g Total fat (30 g sat), 756 mg Sodium, [nutrition:5] Vitamin B6, C, D, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), E, Magnesium, Potassium, Vitamin B2 (riboflavin), [nutrition:2] Vitamin B3 (niacin), B12, Calcium, Iron, Zinc, [nutrition:1] Vitamin K, Folate

Vegetable Sauerkraut Casserole

Vegetable Sauerkraut Casserole
Prep Time
20 minutes, plus 1 hour cook time
Number of Servings
Serves 6
Ingredients
Directions
  1. Preheat oven to 400° F.
  2. Heat oil in heavy pot and sauté onion for one minute. Add carrots, celery, mushrooms, shoyu, and tempeh. Sauté another 2 to 3 minutes.
  3. Add [q:1/2] cup of soup stock and sweet potatoes. Cover and simmer on medium-low until sweet potatoes are just tender.
  4. Add remaining ingredients except potatoes. Mix, cover, and bring to a boil.
  5. Place in a casserole dish. Top with potato slices, sprinkle with salt and pepper, and bake uncovered for 1 hour or until potatoes are tender and slightly browned.
  6. Remove and serve.
Nutrition Info
172 calories, 4 g fat (21% calories from fat), 8 g protein, 27 g carbohydrate, 8 g fiber, 0 mg cholesterol, 573 mg sodium
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